Opera Creams...

4 C. sugar
1/8 tsp. cream of tartar
2 Tbsp. white corn syrup
1 pint half and half
1 tsp. vanilla

Mix sugar and cream of tartar in large heavy saucepan. Add syrup vanilla and half and half.
Cook over high heat, watching closely to make sure the cream does not curdle.
If cream should curdle remove from heat and beat rapidly with beater.
Otherwise do not stir candy after boiling starts unless it begins to stick to the bottom of pan.
Cook until candy reaches 240 degrees on candy thermometer.

Moisten large flat platter with water; pour hot candy onto platter. Let cool completely.
When cool work up candy with broad knife or spatula on the platter until candy becomes stiff, rather hard, but creamy mass.
Cover candy on platter with clean damp cloth and allow to stand covered for 2 hours.
Cut off pieces of candy and work with your hands until candy is soft.
Pat pieces into the bottom of a greased 8-9 inch square pan.
Continue to pat pieces of candy into the bottom to form a thick 1 inch layer. Cut into squares.

Peppermint Chocolate Bars...

This one of my favorite recipes. I love peppermint..anything. My friend Eileen shared this recipe with me. She was my inspiration to put together a cookbook for my family..and then this blog. Hugs, Eileen!


Melt together over double boiler:
2 oz. semi sweet chocolate
1/2 C. butter

In bowl cream:
2 eggs
1 C. sugar

Add:
1/2 C. flour
1/2 C. slivered almonds

Mix together with chocolate mixture and mix well.
Pour into 9 in. square or 8x10 greased and floured pan.
Bake at 350 degrees for 25 minutes.
Frost with mint cream.

Mint Cream:
1 1/2 C. powdered sugar
3 Tbsp. soft butter
2 Tbsp. light cream
3/4 tsp. peppermint extract
Beat until smooth.
Drizzle with chocolate glaze.

Chocolate Glaze:
Melt over hot water:
2 oz. German chocolate
2 Tbsp. butter

Chill until firm.

Peanut Brittle...

3 C. sugar
1 1/2 C. light corn syrup
1/3 C. water
1 lb. raw peanuts

Cook over fairly high heat, stirring constantly to 310 degrees. (hard crack)
Mix together and quickly add:
2 Tbsp. butter and 2 tsp. baking soda.
Pour onto well buttered cookie sheet.
Break apart in pieces when set.

Peanut Patties...

2 C. granulated sugar
1- 5 1/3 oz. can evaporated milk (2/3 cup)
1/2 C. light corn syrup
1/4 tsp. salt
1 C. sifted powdered sugar
2 tsp. vanilla
1 1/2 C. dry roasted peanuts

Butter sides of a heavy saucepan.In pan combine granulated sugar, milk, corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Clip candy thermometer to side of pan and continue cooking to 234 degrees or soft ball stage. Stir occasionally.

Immediately remove from heat. Stir in powdered sugar, vanilla and mix well. Stir in peanuts. Quickly drop by tablespoonful onto wax paper lined baking sheets. (If candy becomes too stiff to drop from spoon, stir in a few drops of hot water.)

Mary's Never Fail Divinity...

2 eggs whites
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional

Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.

Mom's Fudge...

This was originally called Mame Eisenhower Fudge. But to me it's my Mom's fudge because she made it every year for my dad. he loved it and she would have to hide half of it just so he wouldn't eat it.

Warm to soften: I put mine in a Dutch oven and warm my oven and turn it off. You want the chocolate to soften nor melt.
2 C. semi sweet chocolate chips,
3 pkgs. Baker German Chocolate bars, broken in pieces
1-8 oz. jar marshmallow cream
2 C. chopped nuts

In a saucepan bring to a boil and boil 6 min:
4 1/2 C. sugar
pinch of salt
2 Tbsp. butter
1 can evaporated milk
Pour the sugar mixture over the chocolates, marshmallow and nuts. Beat with a wooden spoon. Do this quickly so it won’t set up.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Makes 5 pounds of fudge.

See's Candy...

In California, See's is known for their delicious candy. These may not be the original recipe, but they sure taste like it. I made the Toffee one year for Christmas presents. When making candy that has to set to a hard stage,the weather plays an important part in if it sets up.I have had bad luck with it setting up when making this on a damp dreary day.

See’s English Toffee

1 lb. butter

2 C. sugar

2 tsp. light Karo Syrup

6 tsp. water

1 C. slivered almonds

Melt butter over low heat, add remaining ingredients.Cook over medium heat to 290 degrees on a candy thermometer.Stir occasionally so as not to burn. It will darken at the end.

Pour onto a cookie sheet and let cool.

Topping:

8 oz. melted chocolate chips

Finely chopped walnuts

See’s Vanilla Nut Fudge

1-12 oz. can evaporated milk

3 C. sugar

2 sticks butter

1-7 oz. jar of marshmallow cream

3-6 oz. pkgs. chocolate chips

2 C. chopped nuts

2 tsp. vanilla

Place milk, sugar, and butter in a large heavy saucepan. Bring to a boil and boil for 10 minutes or soft ball stage. Watch carefully, do not let it burn.

Remove form heat and stir in marshmallow cream, blend well. Stir in chocolate chips, nuts and vanilla. Pour in large buttered pan. Cool in refrigerator before cutting in squares.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.

Baked Carmel Corn...

My family loves this recipe. it's so good warm from the oven. it's important to stir every 15 minutes so the carmel evenly coats the popcorn. This makes nice gifts in tubs or glass jars.


1 C. butter
2 C. brown sugar
1/2 C. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
5 quarts popped corn

Preheat oven 250 degrees. Put the popped corn in a large pan, I use my roaster pan.
In saucepan melt butter.
Stir in sugar, syrup and salt
Boil to 248 on candy thermometer.
Add baking soda and vanilla. Mix well.
Pour over popped corn and mix.
Add peanuts if desired.

Bake 45-60 minutes.
Stir every 15 minutes. Cool on wax paper.

Payday Balls...

If you like Payday Candy Bars...you'll love these!

1/2 pound white chocolate, melted
1/2 cup peanut butter
1/2 cup marshmallow cream
12 ounce bag caramels chopped peanuts
In a saucepan melt chocolate, peanut butter and marshmallow cream.
Chill and roll into balls. Freeze balls until firm.
Melt caramels.
Dip balls in caramel and roll in chopped peanuts.

Gum Drop Cookies...

I have been making this cookie since 1969. Back then, you could send soldiers who were serving in Vietnam cookies. They had names and addresses in the local paper. My Mom and I would bake batch after batch of these to send off to soldiers serving our country over there. This cookie travels well and stays fresh a long time. At Christmas I use red and green gumdrops. Any other time I use all the colors of gum drops. It's a chewy oatmeal cookie.


Sift together;
2 C. flour
1 tsp salt
1 tsp baking powder

Mix in large bowl until light and fluffy;
1 C, shortening
1 C. brown sugar
2 eggs
1 tsp. vanilla

Gradually add dry ingredients and mix well.

Fold in;
2 C. oatmeal
2 C. coconut
1/2 C. gum drops, cut in small pieces

Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 degrees for 12-15 minutes.

Thimble Cookies...

1 C. shortening
1/2 C. brown sugar
2 egg yolks, saving egg whites
1 tsp. vanilla
2 C. flour
1/2 tsp. salt

Mix dry ingredients thoroughly.
Blend in dry ingredients
Roll into one inch balls.
Roll in finely chopped nuts. I like almonds

Place one inch apart on an ungreased cookie sheet. Bake 5 minutes at 375 degrees.

Remove from oven and press a thimble on the top of each cookie. Return to oven and bake 8 minutes longer. Cool and fill with jelly.

Ginger Snaps...

These were my father in laws favorite cookie. So, each year I would make him a big batch of these. he was always impressed that each cookie was exactly the same size...he didn't know each one was made into the same size ball! These are a chewy cookies if you don't over bake them. The house smells so festive when these are baking and cooling. Enjoy!

3/4 C. Crisco shortening. solid
1 1/3 C sugar
1/4 C molasses, I use mild
1 egg
2 C, flour
1 tsp each; cloves, cinnamon, ginger
1 tsp. baking soda
1/2 tsp salt

Cream shortening, add sugar, egg and molasses.
Gradually add flour, soda and spices. Blend well and chill.
Roll into balls about the size of walnut.
Roll in sugar and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.

Coconut Cranberry Chews...

This is one of my favorite cookies recipes. I use Craisins and the best place to get those is at Costco. The taste of cranberries and orange together are always delicious. It comes from Challenge butter recipes. Enjoy!

1½ cups (¾ lb.) Butter, at room temperature
2 C. sugar
1 Tbsp. grated orange peel
2 tsp. vanilla
1 large egg
3¼ C. all-purpose flour
1 tsp baking powder
¼ tsp. salt
1½ C dried cranberries
1½ C sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.

In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.

Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.

Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie).

If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.Yield: About 6 dozen cookies.

The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Pecan Pie Bars...

Preheat oven to 350 degrees. Spray 15x10 pan with Pam.

Cookie Crust:

In large bowl at medium speed beat:

2 1/2 C. flour

2 sticks of margarine, cut in pieces

1/2 C. sugar

1/2 tsp. salt
Beat until mixture resembles fine crumbs.Press firmly into pan.Bake 20-30 minutes or until golden brown.Mix filling and put on crust and finish baking.

Filling:

4 eggs

1 1/2 C. Karo light or dark syrup( I use light)

1 1/2 C. sugar

3 Tbsp. butter or margarine, melted

1 1/2 tsp. vanilla

2 1 /2 C. pecans, chopped

Beat eggs, corn syrup, sugar, butter and vanilla until well blended.Stir in pecans.Pour over hot crust and spread evenly.Bake 25 minutes or until filling is firm around the edges and slightly firm in the center.
Cool completely.Makes 48.

This was my Mom’s recipe. She made it during the holidays. It is a great substitute for pecan pie.

Picture by Google images.

Spritz Cookies...

Spritz cookies are made with a cookies press. You can find them at most stores that sell housewares. Sometimes I sprinkle my cookies with sugars and candies and other times I frost them with a dab of butter cream icing or even the premade frosting from the can, then I sprinkle them.. These are family favorite. Enjoy!

Spritz Cookies

1 C. butter or margarine, softened
1/2 C. sugar
2 1/4 C. flour
1/2 tsp. salt
1 egg
1 tsp. vanilla or almond extract

Heat oven to 400 degrees
Cream butter and sugar together

Blend in remaining ingredients.
Fill cookie press.
Bake on an ungreased cookie sheet.
Bake 6-9 minutes or until set and not brown.


Chocolate Spritz Cookies

1/2 C. sugar
3/4 C. butter, softened
1 egg yolk
1 tsp. almond extract
1 1/2 C. flour
1/4 C. unsweetened cocoa

Heat oven to 375 degrees.
In a large mixing bowl combine all ingredients EXCEPT flour and cocoa.

Beat at medium speed until light and fluffy. (2-3 minutes)
Gradually add flour and cocoa until well mixed.2-3 minutes.

Load the cookie press with dough.
Place 1 inch apart on cookie sheets. Bake for 7-10 miutes or until set. Cool.

Decorate with frosting, powdered sugar, nuts, sprinkles etc.
Makes 3 dozen.


Brown Sugar Spritz

Cream:
1 C. butter or margarine, softened
3/4 C. brown sugar, packed

Beat into creamed mixture:
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt

Blend:
2 C. flour

Knead several times until soft and pliable. .
Bake on an ungreased cookie sheet at 350 degrees for 8 minutes

Santa's Whiskers...

1 C. butter

1 C. sugar

2 tbsp. milk

1 tsp. vanilla

2 1/2 C. flour

1 C. red or green candied cherries, chopped, or both as in picture,
1/2 C. finely chopped pecans

1 C. flaked coconut

Beat butter for 30 seconds.

Add sugar and beat until fluffy.

Add milk and vanilla, beat well.

Stir in flour, then cherries and pecans.

Shape into 7 inch long rolls.

Roll dough in coconut to coat outside.

Wrap in waxed paper. Chill thoroughly (overnight is best).

Cut into 1/4 inch slices.

Place on ungreased cookie sheet and bake 12 minutes (or until golden brown on edges) at 325 degree oven.

Snowball Cookies...

2 C. flour

2 C. finely chopped pecans

1/4 C. sugar

1 C. butter, softened

1 tsp. vanilla

Powdered sugar

Heat oven to 325 degrees.
In a large mixing bowl combine all ingredients EXCEPT powdered sugar.
Beat at low speed, scraping bowl often, until well mixed. 3-4 minutes.
Shape rounded teaspoonfuls of dough into 1 inch balls.
Place 1 inch apart on cookie sheets.

Bake for 18-25 minutes or very lightly browned. Cool 5 minutes.
Roll in powdered sugar while still warm and again when cool.Makes 3 dozen.

Christmas Cookies...

It's time for me to start thinking about my Christmas baking. I've already given it some thought and I'll post a list here in the next few days as to what those things will be. I am going to do my best at getting as many of my cookie and candy recipes posted soon. ( I have some started already, see below.) Remember I deleted my blogs last August and most of my old recipes were already posted.....and don't forget I am a two finger typist, you can't forget that! (: I am not sure how many pictures I will have, as I am not a genius at the digital camera either. I look forward to sharing my family's favorite holiday recipes and a few new ones that I hope to try this year. And then...I am doing so well on watching what I eat, I really am hesitant to bake at all. How can I not bake at all? I can't.

Mini Chocolate Chip Shortbread...

You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions.

3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped walnuts

Preheat oven to 300 degrees.

Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.

Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart.

Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Sugar Cookies...

This is my favorite sugar cookie recipe. I have made it for many different holidays and teas. Adults and children love sugar cookies!

Sift together and set aside:
3 C. flour
1 1/4 tsp. baking powder
3/4 tsp. salt

Cream together:
3/4 C. margarine or butter. softened
1 1/2 C. sugar

Add and beat until fluffy:
2 eggs
1 tsp. vanilla extract

Add flour mixture to creamed mixture and beat until blended.Cover with plastic wrap and refrigerate at least 1 hour. Preheat oven to 375 degrees.

On lightly floured surface, roll out dough 1/8 inch thick. Cut out with cookie cutters. Place 1 inch apart on a cookie sheet. Bake 6-8 minutes or until cookies are beginning to brown on edges. Cool.

Decorate with icing.
Makes 4 1/2 - 5 dozen 2 1/2 inch cookies.

Powdered Sugar Icing

3 1/2 C. powdered sugar
1/4 C. milk
1 tsp. almond extract

In a large bowl, mix sugar milk and almond extract until smooth. Add additional milk if necessary to make icing thinner. Spread from the inside to the outer edges of the cookie and sprinkle with candies or sugars.

Heath Bar Cookies...

Cream together:
3 sticks margarine or butter
2 tsp. vanilla
1 1/2 C. sugar


Add:
3 C. flour
1/2 tsp. soda
3 Heath bars, crushed in plastic bag


Mix the flour mixture with creamed butter mixture and beat well.

Separate dough into equal amounts.
Roll on wax paper into three rolls.

Place all three rolls side by side in a plastic bag.
Chill over night in the refrigerator. (Or you can freeze them.)

Slice and place on a cookie sheet.

Bake at 350 degrees for 15 minutes.

Powdwered Sugar Cookies...

This is such a good cookies recipe. I don't know how many years I have made these but it's been ever since my kids were young. Try not to over bake these cookies. The edges shouldn't begim turn brown. They are a light yet, rich sugar cookie.

2 sticks butter ( not margarine)
1 C. sugar
1 C. powdered sugar

1 C. vegetable oil ( prefer Crisco)
2 eggs
1 Tbsp. vanilla

4 C. flour
1 tsp. salt
1 tsp. Baking soda
1 tsp. cream of tartar


Cream sugars and butter together.
Add oil, then eggs and mix well.
Add vanilla.
Sift dry ingredients and add to creamed mixture.

Chill dough overnight.

Roll 1 tsp. of dough into a ball and roll in sugar.
Place 2 inches apart on greased cookie sheet.
Flatten with glass dipped in sugar.

Bake at 350 degrees for 12 minutes.

Apple Crisp Pizza...

This is my friend, Mrs.T's recipe, it is delicious! You might want to check out her blog, she has great recipes and a Christmas blog too. I used a Pillsbury premade crust and whatever apples I had in my refrigerator. I made it for guests last week and it was a hit. Enjoy!

Pastry for a single crust pie.

2/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
4 medium apples, peeled and sliced 1/2” thick

Topping:
1/2 cup flour
1/3 cup brown sugar
1/3 cup old-fashioned (or quick-cooking) oats
1 teaspoon cinnamon
1/4 cup butter or margarine, softened
1/4 to 1/2 cup caramel ice cream topping

Roll out pastry to fit a 12-inch pizza pan; fold under or flute edges of pastry.
Combine sugar, flour and cinnamon in a bowl; add apples and toss mixture together well.
Arrange apple slices in a single layer over pastry in a circular pattern to completely cover pastry.
Combine the first five topping ingredients in a bowl; mix well and sprinkle over apples.

Bake at 350º for 35 to 40 minutes or until apples are tender.

Remove from oven and immediately, drizzle caramel topping over apples. Serve warm. Makes 12 servings

Cranberry Banana Bread...

Sift: 2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. sugar
1/4 C. orange juice
1 C. fresh cranberries, ground

Cream:
4 Tbsp. butter
1 egg
1 C. mashed, ripe bananas
1/2 C. milk
1 C. pecans, coarsely chopped

Sift dry ingredients and set aside.
In a medium sized bowl place sugar, orange juice and chopped cranberries.
In a large bowl, cream butter, beat in egg and dry ingredients. Stirring until just blended.
Stir in cranberries, bananas, milk and nuts.
Pour into greased 9x5x3 pan or 2 small.
Bake 350 degrees for 1 hour and 15 minutes or until tooth pick comes out clean. For smaller loaf pans the time will be less. Floured loaf pan at 350 degrees for 45-60 minutes.

Cranberry Fruit Nut Bread...

This bread spread with the orange butter is delicious!

2 C. flour
1 C. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening OR butter
1 tsp. grated orange peel
1 well beaten egg
3/4 C. orange juice
1 C. fresh cranberries, coarsely chopped (can be frozen)
1/2 C. chopped nuts

Sift together dry ingredients.Cut in shortening.
Combine peel, juice and egg.
Add to dry ingredients, mixing just to moisten.
Fold in berries and nuts.
Turn into greased loaf pans.
Bake 350 degrees for 60 minutes. Cool. Wrap and store overnight.

Orange Butter
Whip 1/2 C. soft butter
Add 1 Tbsp. powdered sugar
And 1/4 tsp. grated orange peel. (more if desired)

Cranberry Bread...

Preheat oven to 350 degrees
1 Pkg. cranberries, chopped
2 Tbsp.grated orange zest
4 C. flour- unbleached, whole wheat or half-half mixture\
2 C. sugar (all white or 1 C. white with 1 C. brown sugar)
1 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
4 Tbsp. vegetable oil or butter
1 1/2 C. orange juice
2 eggs, beaten
1 to 1 1/2 CC. chopped nuts (optional)

Chop cranberries if you have a food processor (they work without being chopped, too).
Mix cranberries, nuts and orange peel. Set aside.

In large bowl, mix flour, sugar, baking powder, baking soda and salt. Cut in shortening.
(I usually use oil, which I just mix with the orange juice and eggs before adding to flour mixture.)
Stir in orange juice and eggs, mix just to moisten.
Fold in cranberry mixture.

Spoon into prepared pan.
Bake 60 minutes. Cool 15 minutes before taking out of pan.
For muffins: Preheat oven to 400 degrees and bake 25 - 35 minutes

Pumpkin Cheesecake Roll...

Cake:

3/4 C. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1/2 tsp. salt
3 eggs, slightly beaten

1 C. sugar
2/3 C. canned pumpkin

1 C. chopped walnuts

Preheat oven to 375 degrees.Grease jelly-roll pan and line with wax paper, greased and floured.
Sift baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.Beat eggs and sugar in a large bowl until fluffy and thick, beat in pumpkin.

Stir in dry ingredients and pour into prepared pan, spreading evenly, sprinkle with nuts.
Bake for 15 minutes or until center springs back.

Loosen cake around the edges with a knife and lift onto clean towel dusted with powdered sugar, topside down.
Peel off wax paper; trim 1/4 inch from all sides, roll up cake and towel together and place side seam down on wire rack: cool completely.

Filling:

8 ounces soft cream cheese

1 C. powdered sugar

6 Tbsp. soft butter

1 tsp. vanilla

Beat the filling ingredients together until smooth. Unroll cake and spread with filling. Re-roll and refrigerate.

Cranberry Punch...

2 pints raspberry sherbet
1/2 C. lemon juice
2 C. orange juice3/4 C. sugar
1 1/2 quarts cranberry juice cocktail (48 oz.)
2- 28 oz. bottles ginger ale, chilled

Soften 1 pint of sherbet.
In a punch bowl, combine softened sherbet, lemon juice, orange juice and sugar.
Stir to dissolve sugar.
Add cranberry juice.
Refrigerate for 5 hours.
Before serving punch, add ginger ale, mixing well.
Scoop remaining sherbet into balls and float on top of punch.
Makes 30 (4 oz.) servings

I made this recipe at Christmas for the family progressive dinners that we had years ago. it was also a hit for ornament exchange parties that we had every year.

Apple Dumplings...

Pastry:

2 1/4 C. sifted flour

3/4 tsp. salt

3/4 C. shortening

5 Tbsp. cold water

Apples:

6 medium tart apples

1/2 C. sugar

1 1/2 tsp. cinnamon

2 Tbsp. butter

Syrup:

1 C. sugar

2 C. water

4 Tbsp. butter

1/4 tsp. cinnamon

To prepare pastry, sift together flour and salt. Cut in shortening.Ad cold water and form into a ball. Roll dough into a large rectangle and cut into 6 equal squares.

Peel and core apples.Place whole apple in center of each square.

Combine 1/2 C. sugar and 1 1/2 tsp. cinnamon and fill cavity of each apple with this mixture. Dot with butter.
With water moisten 4 points of each pastry square and bring opposite points up over the apple overlapping them. Seal well.

Arrange about 2 inches apart in 13x9 baking pan.

To prepare syrup combine all ingredients in a saucepan. Bring to a boil for 3 minutes. Pour hot syrup over apples.

Bake at 425 degrees for 40-45 minutes.

Pecan Pie...

Pecan Pie was one of the first pies I ever made. We almost had to use a chain saw to cut it. It makes us laugh every time I make one. Some people use chopped pecans and other use the pecan halves. I think it's easier to cut when they are chopped but a prettier pie when they are left halved. Enjoy!


3eggs, slightly beaten
½. sugar
1/4 tsp. salt
1 C .light corn syrup
1 C. pecans
1 tsp. Vanilla


Mix together and pour into an un-baked 9 inch pie crust.
Bake 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for 30-40 minutes or until knife comes out clean. The filling should be firm but not dry.

Holiday Hermits...

Hermit cookies can be made at Thanksgiving and will keep until Christmas in an air tight container. They get even moister and more flavorful as time goes by. Some people call these fruit cake cookies..but they don't have the fruit cake fruits. You know... the kinds that make people not like fruit cake? These are a nice addition to a cookie platter during the holidays.

1 4oz. bottle maraschino cherries
1 8oz. can of pineapple tidbits
1 box raisins
1 C. chopped walnuts
16 oz. chopped dates
3 C. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 C. butter or margarine
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla

Drain juice from cherries and pineapple to make 1/2 cup liquid. Set aside.

Quarter cherries and half tidbits. Place on paper towel to drain thoroughly.
Put in bowl with raisins, walnuts and dates. Set aside.

Heat oven to 375 degrees and lightly grease cookie sheets.

Sift flour with baking soda, cinnamon and salt. Set aside.

Cream butter, sugar, eggs and vanilla until light and fluffy.
At low speed, blend in flour mixture, in fourths, alternately with cherry juice, in thirds. Beginning and ending with flour mixture.
Add fruit and nut mixture. Stir until just combined.

Drop by tablespoons about 2 inches apart.

Bake 20-25 minutes until golden brown. Makes 6-8 doz.
Frost with vanilla buttercream icing or store bought frosting works just as well. Decorate with piece of cherry.

Holiday Recipes...

I have been reposting my holiday recipes. Remember, I delted this blog a few months ago? So, if you'll scroll down you'll see some of my favorites. I hope to put new ones one every day. Enjoy... from my home to yours.

Sweet Potato Casserole...

I love this recipe for the holidays. My son had this dish served to him when he was on bussiness in Mississippi and later was sent the recipe. Our family is sure she did! I have cut down on the sugar by a quater of a cup. I only mash the potatoes just a little bit. I have posted the recipe just as it was sent to us. Enjoy!

3 cups mashed potatoes (I use canned potatoes)
1 cup sugar
1/2 tsp. salt
2 eggs
1/3 oleo stick
1/2 cup milk
1 tsp. vanilla
Mix these together and put in greased casserole dish.

Topping:
1 cup brown sugar
1/3 cup flour (self rising)
1 cup chopped nuts ( I use pecans)
1/3 stick melted oleo

(I mix these together and use my hands to just sprinkle on top.)

Bake 35 min. at 350 degrees. (Sometimes I let it cook longer so it will set up a bit more. I like it more firm than thin.)

Apple Oatmeal Cookies...

This is my friend Tina's recipe. They were delicious and the apples were picked from her own trees.

1 C. brown sugar, firmly packed
½ C. white sugar or honey (I used sugar)
¾ C. butter, softened
1 large egg
½ C. applesauce
1 C. fresh apple, peeled and finely chopped (I used 1 ½ C. of fresh apple instead of applesauce)

Cream sugars and butter together; add egg and blend; stir in apples.

Add flour mixture below and blend. Add raisins if desired.

2 ½ C. flour
1 C. oatmeal ( I used old fashioned oats)
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon (I used 1 ¼ tsp. of apple pie spice instead of cinnamon and cloves)
¼ tsp. cloves
1 C. raisins (opt.)

Drop by rounded tablespoon onto ungreased baking sheet, 1 ½ inches apart.
Bake @ 350 degrees, 9 – 12 minutes.

Yield: 3 dozen

Mom's Pumpkin Bread...

I like making this bread with sliced cherries and dates. The cherries give it a festive look and the dates give just a different twist on the traditioanl pumpkin bread with raisins. Enjpy!

Blend together:

4 eggs, well beaten

3 C. sugar

Add and blend together:

2 C. pumpkin

2/3 C. water

Sift together:

1/2 tsp. baking powder

2 tsp. soda

3 1/2 C. flour

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

Add to your taste. Chopped nuts, marachino cherries, dates or raisins.

Bake 350 degrees for 1 hour

Pumpkin Cookies...

1 cup shortening
1 cup sugar
1 cup mashed pumpkin
1 egg
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup raisins (optional)
Cream shortening , sugar and pumpkin.
Add eggs and mix well.
Add sifted dry ingredients and raisins.
Drop from spoon onto greased cookie sheet and bake at375 degrees F. for 10 to 12 minutes.

Frosting for Pumpkin Cookies
3 Tbsp. butter
4 tsp. milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp. vanilla

Cook butter, milk and brown sugar until dissolved:
Cool and add powdered sugar and vanilla .
Spread on warm cookies. Yield 4- 5 dozen.

Pumpkin Pie Bars...

This is a simple tasty dessert this time of year. The last time I made it the men in the family said thy liked just as much as pumpkin pie. You have to use the pumpkin pie mix in a can, not juthte regular pumpkin. I made that mistake once and we couldn't eat it.

Crust:
1 yellow cake mix (reserve 1 c cake mix for topping)
½ c melted margarine
1 egg

Grease 13x9 pan.
Combine above ingredients and press into pan.

Filling:
3 c (1 lb 14 oz can) pumpkin pie mix
2 eggs
2/3 c milk

Combine filling ingredients and pour over crust.

Topping:
1 c reserved cake mix
¼ c sugar
1 tsp cinnamon
¼ c margarine

Combing topping ingredients and sprinkle over filling.
Bake at 350 or 45-50 minutes. Cool. Serve with whipped cream or vanilla ice cream if desired.

Cranberry Mousse...

This is my favorite recipe using cranberries. I have made it for years and it has become a family favorite. I've tried using various brands of whole berry cranberry sauce, but I always go back to Ocean Spray. I have made this with and without the pecans, but in recent years I have made it mostly without, because the grandchildren will eat it without the nuts. It is good either way. I originally found this recipe in a magazine. I am not sure if it was a recipe advertising Jell-O or cranberries. I hope if you try this your family will enjoy this as much as mine does.

1-20 oz. can crushed pineapple in juice

1-6 oz. pkg. strawberry Jell-O

1 C. water

1 can whole berry cranberry sauce

3 Tbsp. fresh lemon juice

1 tsp. fresh grated lemon peel ( I use orange)

1 /4 tsp. ground nutmeg

2 C. sour cream

1/2 C. chopped pecans

Drain pineapple well, reserving liquid.

Add juice to Jell-O in a 2 quart saucepan.Stir in water.Heat to boiling and stir to dissolve gelatin.

Blend in cranberry sauce with a fork until blended. (Lumps dissolved.)

Add lemon juice, peel and nutmeg.

Chill until mixture thickens slightly.

Blend in sour cream.

Fold in pineapple and pecans.

Chill until firm in a bowl or mold.

California Pilaf...

When I was 15 years old I worked after school for a doctor and his family. Today I would probably be called a Nanny. I went with them on vacation and after school activities and I cooked dinner every night for the children. One of this family's favorite meals was this recipe.

1 lb. lean ground beef'
2 Tbsp. oil
4 ounce can chopped ripe olives (1/2 cup)
1/2 C. chopped bell pepper
1/3 C. chopped onion
1 small garlic clove, minced
1/3 C. rice, uncooked
2 C. hot water
6 ounce can tomato paste
1/1/2 tsp. salt
1/4 tsp. pepper.

Heat oven to 350 degrees.
Brown meat in oil and add remaining ingredients.
Bake one hour.

Corn Casserole...

This recipe is like a deluxe corn bread. Thick, chewy and moist!

½ C. butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole corn, drained
1 can creamed corn
1 C, sour cream

Preheat oven to 350 degrees. Lightly grease a 9x9 baking dish.
In a medium bowl, combine butter , eggs, corn bread mix, corns and sour cream.

Spoon mixture into greased dish.

Bake 45-50 minutes or until top is golden brown.


*This recipe can be doubled in a 13x9 pan.

Zucchini Bread...

4 C. coarsely shredded zucchini
3 C. flour
2 1/2 C. sugar
1 1/4 C. vegetable oil
4 eggs, beaten
1 Tbsp. plus 1 tsp. vanilla
1 Tbsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. chopped nuts

Grease pans.
Blend all ingredients on low, then beat on medium for 1 minute.
Bake 350 degrees for 50-60 minutes.
Or bake until tooth pick comes out clean when inserted in middle of loaf.


This is one of my favorite bread recipes. I started making it in 1972.

Chicken Lasagna...

1/2 lb. pkg. lasagna noodles

1/3 C. chopped onion
1/3 C. chopped green pepper
1 Tbsp. margarine

1 Can Cream of Chicken Soup
1 C. milk
4 oz. can sliced mushrooms
1/2 tsp. poultry seasoning
3-4 C. diced cooked chicken

1 C. cottage cheese
2 3 oz. pkgs. cream cheese

1/4 C. sliced green olives
1/4 C. snipped parsley
1/2 C. buttered bread crumbs

Cook noodles until firm to the bite in boiling salted water. Drain well.Cover with cold water and set aside. Drain before adding to casserole.

Sauté onion and green pepper in margarine until transparent. Add chicken soup, milk, mushrooms, seasoning and chicken. Simmer until heated through.

Beat together cream cheese and cottage cheese. Stir in olives and parsley. Spread 1/3 C. soup mixture across bottom of lightly greased 7x12 baking pan. Layer with half the noodles, 1/2 of the cheese mixture and half the remaining soup mixture.

Repeat layers and top with bread crumbs.

Bake at 375 degrees for 45 minutes until hot and bubbly. Let stand for 5 minutes before cutting into squares to serve

Peanut Butter Cookies...

I have always been on the lookout for a good peanut butter cookie...well, I found this one a couple years ago and it's been my favorite ever since then. It's moist and chewy and DELICIOUS!

1 C. butter

1 C. brown sugar

1 C. white sugar

2 eggs, well beaten

1 C. peanut butter

3 C. flour

2 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

Cream butter and sugar. Add the remaining ingredients. Shape into balls, the size of a walnut, flatten with fork. Bake until golden brown at 400 degrees, about 9 minutes.This makes 4 dozen large cookies.

Quiche Lorraine...

I love this quiche! I have made it for bible study brunches and it was always a favorite. It makes a good dinner dish as well.

1 1/2 C. milk
4 eggs, slightly beaten
1/2 tsp. salt
dash of pepper
2 C. (8oz.) shredded Swiss cheese
2 Tbsp. flour
1/2 lb. bacon crisply cooked and crumbled
1-9 inch unbaked pie shell

Heat oven to 350 degrees. Combine milk, eggs and seasonings, mix well.Toss cheese with flour, add cheese and bacon to egg mixture. Pour into pie shell. Bake 350 degrees for 40-45 minutes.

Persimmon Cookies...

1 C. sugar

1/2 C. shortening
1 egg

1 c. chopped nuts

1 C. chopped dates

1 C. persimmon pulp
2 C. flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. cloves

1/2 tsp. cinnamon

Cream shortening and sugar until fluffy.
Blend in the egg.
Add fruit and nuts.
Sift flour then measure and sift with remaining ingredients.
Add to creamed mixture and blend thoroughly.
Drop by teaspoonfuls on a greased cookie sheet.

Bake at 350 degrees for 20 minutes.
Roll in powdered sugar while still warm.

Makes about 4 1/2 dozen soft cookies.

This was my Aunt's cookie recipe. It's moist chewy cookies. Great flavors for fall. You can freeze left over persimmon pulp and make these any time. Enjoy!

Chocolate Chip Cinnamon Crinkles..

1/2 C. soft butter
1/2 C. packed brown sugar
1/4 C. sugar
1 tsp. vanilla
1 egg
1 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1 1/3 C. flour
1 C. chocolate chips

Preheat oven to 400 degrees.
In a large bowl cream butter with sugars, vanilla and egg.
Beat in cream of tartar, soda and salt.
Add flour, mix dough until stiff.
Add chocolate chips.

In a small bowl combine:
2 tsp. cocoa
1 tsp. cinnamon
2 Tbsp. sugar

Form small balls of dough and coat with cinnamon mixture
.Bake on ungreased cookie sheet 8-10 minutes.

Crockpot Chicken Chop Suey...

4 boneless, skinless, chicken breasts
1 tsp. salt
1 tsp. minced crystallized ginger
1 C. sliced celery
1 small can sliced water chestnuts, drained
1 onion, sliced
2 C. chicken broth
2 Tbsp. soy sauce
1 C. sliced fresh mushrooms
1 16 ounce can bean sprouts
1/2 cup slivered almonds

Cut chicken into strips 2 inches long and 1/2 inch thick.
Place in crock pot with salt, ginger, celery, water, chestnuts, onion, broth and soy sauce.
Cover and cook on low for 5-6 hours..Turn control to high.
Add mushrooms and bean sprouts.
Cook 15 minutes more.
Sprinkle with slivered almonds when serving.
Serves 4-6

Pizza Burgers...

1 1/4 lb. extra lean ground beef
1 ounce (10-12 slices) pepperoni
1/4 C. bottled pizza sauce
1/4 C. Italian style bread crumbs
4 thin slices mozzarella cheese
4 hamburger buns

Turn gas grill to medium high.
Place ground beef in a large bowl.
Coarsely chop the pepperoni and add it to the bowl.
Add the pizza sauce.
Using your hands, mix until the sauce is fully mixed into the meat.
Shape into 4 patties.
Grill until the meat is done but not dry.
Place a slice of cheese over each burger and cook until the cheese melts.
Serve on a bun and serve with condiments.

This was my Mom’s recipe and she liked to add chopped onions and bell pepper to the meat mixture. These burgers can be broiled or even fried in a frying pan rather than on the grill.

Layered Strawberry Salad...

First Layer:
1 large pkg. of Strawberry Jell-O
1 small box frozen strawberries
1 small can crushed pineapple, undrained
1 1/2 C. boiling waterIn a medium bowl, pour boiling water over Jell-O to dissolve. Stir.
Add strawberries and pineapple.
Pour into a 13x9 glass dish.Chill until firmly set.

Middle layer:
Spread 1-16 oz. carton of sour cream over the Jell-O mixture. Put back in the refrigerator.

Third Layer:
1 large pkg. of Strawberry Jell-O
1 small box frozen strawberries
1 small can crushed pineapple
1 1/2 C. boiling water
1/4 C. chopped walnuts

Mix the same as the first layer, adding the nuts.
Let set until cool, but not set.
Pour carefully over the sour cream layer.
If it is poured hard it will stir up the sour cream.
Chill until set. Cut in squares to serve.

Baked Spaghetti...

1 lb. ground beef
1 C. chopped onions
1 C. chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) cut up tomatoes with liquid
1 can mushrooms, drained
1 small can sliced black olives
2 tsp. dried oregano
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese1 can cream of mushroom soup, undiluted
1/4 C. water
1/4 C. Parmesan cheese


In a large skillet brown meat. Remove from pan and set aside.
In the same pan saute onion and bell pepper until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground beef and simmer for 10 minutes.
Place 1/2 the spaghetti in a greased 13x9 baking dish.
Top with 1/2 the meat mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese
Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.

Chocolate-Chocolate Chip Muffins...

2 eggs
1/2 C. oil
1 C. milk
1 tsp. vanilla
1 3/4 C. flour
1/2 C. sugar
1/4 C. cocoa
1 Tbsp. baking powder
1/2 tsp. salt
1 /2 C. semi-sweet chocolate chips

Preheat oven to 400 degrees.
Prepare muffin pan. Grease muffin pan or fill with paper liners.
In a large bowl add and combine eggs, oil, milk and vanilla.In smaller bowl add and combine well, flour, sugar, cocoa, baking powder, salt and chocolate chips.
Combine wet and dry mixtures and fold together gently until just mixed.Spoon into prepared pan.Bake at 400 degrees for 20 minutes.Remove from pan and cool on rack.

Optional: Sprinkle extra chocolate chips on top of each muffin before baking.

Favorite Cleaning Supplies...

I thought from time to time I would share some of my favorite cleaning supplies that I use around the house. This is one of my favorites.Folex Carpet Spot Remover...This is a product I wouldn't be without. It takes up grease, lipstick...you name it, it takes it out. I have very light carpet and I have not had anything that this wouldn't remove. I have used it for years! I get mine at Walmart or Home Depot. This large bottle was almost $5.00. But it lasts for a long time.

Favorite Ingredients..

Yoshida Gourmet Sauce

This marinade-sauce is great. I buy it at Costco and always have an extra bottle in the back of the pantry. I cut boneless chicken breasts in strips and marinate them for an hour or more. I either grill them on the BBQ, George Foreman grill or pan fry with Pam. I've also used it when I stir fry. First I marinate the chicken, then add it to my vegetables. Once in awhile for something different, I use this in meat balls, maybe 1/4 cup mixed in the ground beef or turkey. A little goes a long way with this...it can over power the flavor of your meat or recipe.

Baking Tips...

Most cake recipes instruct to grease only the bottom or partially up the sides. Doing so, helps the cake rise by allowing the batter to "climb" the ungreased sides of the pan. At the same time, the grease on the bottom prevents the cake from sticking to the pan.

Chocolate Peanut Butter Munchies...

I found this recipe a couple years ago and I made it for my Bible study group. They were a hit and there wasn't any left at the end of the evening! This is a time consuming recipe because it is a two step cookie. First making the chocolate and then the peanut butter filling. But it is well worth the time. Enjoy!

1-1/2 C. all-purpose flour

1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 C. butter, softened1/2 C. sugar
1/2 C. packed brown sugar
1/4 C. peanut butter

1 egg

1 Tbsp. milk
1 tsp. vanilla
3/4 C. sifted powdered sugar
1/2 C. peanut butter
2 Tbsp. sugar

Directions1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar.

6. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Best Chocolate Chip Cookies...

In recent years I have been so disappointed with my old chocolate chip cookie recipe. My cookies always seemed to flatten out with little bumps where the chocolate chips were. I tried all the baking tips on how to fix the problem, but none seemed to work. Then I found this recipe on the back of a bag of flour last week and decided to give it a try. I think I found the best chocolate chip recipe. My husband says they taste like his Grandma's. So this recipe is a keeper!


1 ½ C. Butter or margarine. softened
1 1/4 C. Sugar
1 1/4 C. Brown sugar, packed
1 Tbsp. Vanilla
2 eggs
4 C. All purpose flour
2 tsp. Baking soda
½ tsp. salt
1 (12 ounce) bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs until light and fluffy.
Stir in flour, baking soda and salt. Dough will be stiff.
Stir in chocolate chips.
On an un-greased cookie sheet drop by tablespoon or a cookie scoop 2 inches apart.
Flatten slightly.Bake 11-13 minutes;
Cool 1-2 minutes on the cookie sheet, remove from cookie sheet and cool on cooling rack.
Makes about 6 dozen cookies

.Nut lovers: Stir in 2 cups of coarsely chopped nuts with the chocolate chips.The original recipe called for 2 bags of chocolate chips I opted for one bag and I thought it was a perfect amount of chocolate. With nuts and 2 cups of chocolate chips, these cookies would be full of goodness

Hash Brown Casserole...

10.25 oz. can condensed cream of chicken soup or cream of celery (I prefer celery)
8 oz. Colby cheese - grated
1/4 C. melted butter OR margarine
1 sm. onion - minced
1/2 C. sour cream
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" x 9" x 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

This is a copy cat recipe of Cracker Barrel's hash brown casserole. I have served this dish for brunches and when company has come for breakfast. You can use the low fat soups and sour cream, it doesn't change the taste much......just the fat content!

Chicken Spaghetti...

My family loves this recipe. I make it with chicken breasts rather than a whole chicken. I usually cook the chicken ahead of time and dice into Ziplock bags and freeze it. I use the broth from the chicken breasts or I have used canned. Chicken breasts don't usually have that great of broth so I mix canned with it. I have also used one can of mushroom soup and one of creamed chicken. It all works great! Enjoy!

Click picture to enlarge

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. I use chicken breasts.

Cook spaghetti in same chicken broth until al dente.

Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except the additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Hash Brown Quiche...

This is a Paula Deen recipe but I got it from my daughter, who had it on a camp out with friends. I must say, I may never make pie crust for the crust again for most of my quiche recipes. This wasn't soggy, the flavor was great..my husband loved it. I used pre diced ham in a package and there was enough for two meals in it. So I put the rest in a Ziplock freezer bag and it will be here when I make this again. I will definately make this again..it's good enough for company!

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half ( I used 2% milk)

3/4 cup diced cooked ham

1-2 diced green onions

1 cup shredded Cheddar

Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible.

In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust.

Bake for 20 to 25 minutes until golden brown and starting to crisp. It took about 40 minutes for my crust to get golden brown and crisp. Maybe an extra tablespoon of butter would have helped.

Meanwhile, in a large mixing bowl, combine the remaining ingredients.

When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Simple Chicken Breasts...

4- boneless skinless chicken breasts
1/3 C. mayonnaise or Miracle Whip, Light or regular ( I use light mayo)
1 1/2 C. plain bread crumbs, I have used seasoned, but prefer plain
1/2 C. grated Parmesan cheese

Mix the bread crumbs and Parmesan cheese together.
Pat the chicken breasts dry with a paper towel.
Coat each chicken breast with mayonnaise and roll in the bread crumb mixture.
Season with salt and pepper. Or garlic salt if you prefer.
Spray a glass dish with Pam. Place the chicken breasts single layer in the pan.
Bake at 350 degrees for 1 hour.
Depending on the size of the chicken breasts, baking time will vary.
It is best to check at 45 minutes to see if they are done.

Bisquick Chicken...

1 chicken, cut up (or whatever cut of chicken you prefer)
1 C. Bisquick
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1/4 cube of butter or margarine

Heat oven to 350 degrees.
Mix Bisquick, salt, pepper and paprika in a paper bag.
Put butter in 9x13 inch pan and set in oven to melt.
Shake chicken in bag to coat evenly.
Place chicken (skin side down if you leave the skin on) in a single layer in pan and place in oven.
Bake 45 minutes, then turn chicken and bake for 30-40 minutes more.

*This was a family favorite that my Mom made when we all lived at home. And when I had a family of my own, it became one of our favorites too.

Crock Pot Applesauce...

10 cooking apples, diced
1/2 C.sugar
1/4 C. water
cinnamon -- to taste
1 tablespoon butter


Add all ingredients to crockpot and cook on low for about 6 hours. Stir and serve.

NOTES : To make this more spicy, add a cinnamon stick, nutmeg and cloves. It isn't necessary to peel the apples before dicing in this recipe. The skin makes the sauce a lovely shade of pink. But I prefer to peel the apples.

Rice Krispie Cookies...

I found a new cookie recipe today while I was looking for another recipe. I should be putting all my old recipes back on Patty's pantry, but the thought of all those recipes...well, it will get done eventually. If there is a recipe you saw here and it's gone, leave a comment and I will put that one up sooner than later! I found this recipe in my Dutch cookbook, Get Smakelijk. I'll tell you about that cookbook another time.

I had my youngest granddaughter today for a few hours so we baked. That's what we do when any of the girls come to Gramma's house. It gives us time together and gives me a chance to teach them little things, and they love it.. Some day hopefully, they will remember baking in the kitchen with me, just as I remember doing with my Grandma.

Back to this recipe...it is delicious and the picture doesn't do it justice. The brown sugar really gives it a different taste. The cereal gives it crunch and the oatmeal and coconut make them chewy. It makes 5 dozen 2 inch cookies. Don't over bake these little gems or they will turn out hard. In my oven 11 minutes was just about right.
My four year old liked them so....they aren't just a cookie for grown ups! Enjoy!

1 C. shortening, Crisco

1 C. sugar

1 C. brown sugar

2 eggs

1 tsp. vanilla

2 C. flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

1 1/2 C. rolled oats

2 C. Rice Krispies, I used Target's brand

1 C. coconut

Preheat oven to 350 degrees.

Cream together shortening and sugars.

Beat in eggs and vanilla.

Sift flour, baking powder, soda and salt; add to creamed mixture.

Stir in oats, cereal, and coconut.

Drop by teaspoonfuls (I used a cookie scoop) on a greased cookie sheet. I used Pam. Bake 10-12 minutes.

Chicken Manicotti...

This recipe is a keeper. It originally came from Taste of Home Magazine. It is very rich, and I think I would try and make it next time with light sour cream and light cream cheese. My husband and I both thought it tasted like a dish from Olive Garden. You know..rich an gooey! It makes a lot, but the recipe could be cut in half easily. It did freeze well.Enjoy!

Chicken Manicotti

2- 3 ounce packages cream cheese, softened

1 C. sour cream

1/4 C. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

4 C. cubed cooked chicken (I used chicken breasts)

1 medium onion, finely chopped

1- 8 ounce can mushroom stems and pieces, drained

1 Tbsp. butter

14 manicotti shells cooked and drained

Sauce:

6 Tbsp. butter

6 Tbsp. flour

1/4 tsp. salt

3 1/2 C. milk

3 C. shredded Monterey Jack Cheese or cheddar (I used Jack)

4 Tbsp. shredded Parmesan cheese, divided

Cook manicotti shells according to package directions. Don't over cook.

Beat cream cheese until fluffy.Beat in sour cream, parsley, salt and pepper.

Stir in chicken.In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture.

Stuff into the manicotti shells.

In a large saucepan, melt the butter. Stir in flour and salt until smooth.Gradually whisk in milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in 2 1/2 cups of Jack cheese and 2 Tbsp. of Parmesan cheese until melted.

Spread about a 1/2 cup of cheese sauce in two greased 11x7 in. dishes ( I used a big corning ware lasagna pan)Top with stuffed shells and remaining sauce.

Cover and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Makes 7 servings.

Kielbasa and Pasta Soup...

This is one of my favorite soup recipes. It's easy to make and hearty enough to have for supper. Serve it with a roll or garlic bread and you have a wonderful easy dinner with leftovers. We had it for dinner one night this past week..it didn't even have to be a cold rainy day to enjoy it. What's a cold rainy day in August when you live in Southern California??

2 lbs. Kielbasa sausage, remove skin ( hot or mild Italian sausage can be used)
3 Carrots, chopped
4 Cloves garlic, chopped

2-3 stalks of sliced celery
3 quarts Chicken broth (I used 4 cans of fat free broth with a little added water)
2 14 oz. Cans diced tomatoes (I used one)
2 15 oz. Cans white beans, drained and rinsed
1 Tbsp. Dried basil
1 Medium onion, chopped
2 C. Small shell macaroni, dry
Salt and pepper


Remove sausage from casing and brown, drain saving 1Tbsp. fat
Add carrots, onion, celery and garlic. Stir often until onion is limp
Add tomatoes and broth, when onion is limp.
Add beans and basil and bring to a boil.

Add pasta, cover and simmer stirring occasionally, until pasta is tender.
Add salt and pepper.

Sprinkle with Parmesan cheese if desired at time of serving.

Meringue Toppers...

This is an old recipe of my Mom's. It's always been a hit whenever I have served it. I make it now with milk chocolate chips and I like it better. That has been only in recent years that I have tried that version. Semi sweet chips is what the original recipe called for. This has to be made with solid Crisco and not butter or margarine. I have tried them both and the cookie part crumbles easily. For thicker meringue, I separate a second egg for my meringue instead of one. I don't usually save that egg yolk. Try this recipe, I think you'll like it. Enjoy!





Sift together:
1 C. flour
1/2 tsp. salt
1/2.tsp. baking soda
1/2 tsp. baking powder

Cream together:
1/2 C. shortening ( Crisco)
1/4 C. sugar
1/4 C. brown sugar

Add:
1 egg, separated
1 1/2 tsp. water
1/2 tsp. vanilla

Meringue:
egg white
1/2 C. brown sugar

1/2 pkg. (12oz.) chocolate chips. (semi sweet or milk chocolate)

Sift together first four ingredients.
Cream shortening and sugars until creamy.
Add egg yolk,water and vanilla.
Mix well.

Spray lightly with Pam. Pat dough into11x8x2 baking dish. press chocolate chips evenly and firmly, single layer into the dough.

Beat egg white until stiff. If you would like more meringue use a second egg white. Gradually beat in 1/2 cup brown sugar. Spread over chocolate chips.

Bake @375 degrees for 25 minutes.

Chewy Fudge Brownies...

These are a chewy fudge brownie.. They take just about the same time it would take to prepare a box mix..but oh, so much better. I try and have the semi-sweet chocolate bars in my pantry just to have on hand for a last minute dessert. Enjoy!

Melt: see directions below:

4 squares (1oz each) unsweetened chocolate, broken into pieces

1 1/2 sticks butter or margarine

Add:

2 C. sugar

3 eggs

1 1/2 tsp. vanilla

Add:

1 C flour

1 C. chopped nuts, optional

Heat oven to 350 degrees.

Spray 11x8 pan with Pam.

In large microwave-safe dish place butter and chocolate and microwave on high for 1-1 1/2 minutes or until chocolate is melted and mixture is smooth when stirred.

Add sugar, stir with spoon until well blended.

Add eggs and vanilla, mix well.

Add nuts and flour, stir until well blended.

Spread into prepared pan.

Bake 30-35 minutes or until tooth pick comes out almost clean when inserted in center.

Cool pan on wire wrack

Frost if desired.

Cheese Filled Meatloaf...

I found this recipe in a back issue of Taste Of Home Magazine. This is a delicious meatloaf. I am not sure how healthy it is with the sour cream and cheese in the middle, but it was good for a once and awhile special treat! The original recipe called for rubbed sage, I don't like sage, so I left it out. I used less sour cream and it turned out fine. I think even light sour cream would work well. It took longer to bake than 65 minutes, so I used my meat thermometer to tell me when it was done. It was close to an hour and a half. Don't let rolling the meat intimidate you, it is very easy to do. Use foil and not wax paper, it will stick to wax paper. If you like cheese and green olives... you're going to love this! Enjoy!

1/2 C. milk

2 eggs, lightly beaten

1 Tbsp. Worcestershire sauce

1 C. crushed cornflakes

1/2 C. finely chopped onion

3 Tbsp. finely chopped celery

1 tsp. salt

1/2 tsp. ground mustard

1/4 tsp. pepper

1-1/2 pounds lean ground beef

1 C. (8 ounces) sour cream

1 C. (4 ounces) finely shredded cheddar cheese

1/2 C. sliced pimiento-stuffed olives

In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 14-in. x 10-in. rectangle.

Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives.

Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a meat thermometer reads 160°.

Let stand for 10 minutes before slicing.

Pineapple Cream Muffins...

This is a new recipe that I tried and it was delicious. I've never made a muffin recipe that had vanilla pudding in it. It really gave these muffins a good flavor. The texture was moist and I would describe them as chewy. I'll find an excuse to make these muffins again. Enjoy!

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
31/2 ounce box of instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup cooking oil

Preheat oven to 425 degrees. With a basting brush, coat the muffin cups with oil. Pam didn't work. It made the muffins too dark on the bottom.
In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.

Party Cookies...

This is a simple cookie recipe that can be made in a variety of ways. You can use pink & red for Valentine's Day, Green for St. Pat's, Red & Green for Christmas. They can be made basically with any additions you like, nuts, chocolate chips, butterscotch chips, dried cherries and cranberries with white chocolate chips... anything goes... this particular recipe is for the Party Cake Rainbow Cookies... This recipe works well with the Fun-fetti & Confetti Cake mixes too.I made these last week to take camping for my son's birthday. They did look rather festive!

1 yellow cake mix, I use Duncan Hines Moist yellow
2 eggs
1/2 C. vegetable oil
1 8 ounce pkg. Hershey Kissables or M&M's ( I used 3 individual pkgs of Kissables)
1 C. peanut butter chips
1/4 C. rainbow sprinkles

Combine cake mix, oil & eggs in bowl and mix with mixer until blended.Stir in candies, chips & sprinkles.Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.

Bake 8-10 minute at 350 degrees.

Oops...

Yep, I have done the unthinkable...I have accidentally deleted my blogs. Patty's Pantry was about to celebrate 2 years of blogging and 300 posts. It doesn't look like Google is going to restore it, so I have moved on and will start fresh. I wasn't going to start over and I still waiver whether to let it all go. It's going to take me some time to get the recipes typed. Did I ever tell you I was a two finger typist? (:

So, keep checking back to The Pantry and see what's new..and what's not and was here before. I use this as my online cookbook, so my fingers will be moving like..Well, as fast as two fingers can type!

Thanks for coming back, faithful readers.
Blessings, Patty