| This first recipe was originally made in our family from my friend's recipe in 1963! It is one of the best recipes we have and a Christmas tradition, but it is delicious any time of the year. Since Debbie, Jacki and I all make it now, we just call it the family recipe: |
| Chocolate Oatmeal Icebox Cookies |
| 2 cups granulated sugar 1/2 cup whole milk 1/2 cup Hershey's cocoa One stick (8 tbsp.) margarine 3 cups Quaker QUICK oats (do not use instant or slow-cooking) 1/2 cup peanut butter 1 tsp. almond or vanilla extract (we favor almond) In a medium saucepan on medium heat, combine the sugar, milk, cocoa and butter and bring them gradually to a slow-rolling boil, stirring all the time. As soon as the boiling begins, set your timer to let it boil for two minutes, still stirring the whole time. After two minutes, remove the pan from the heat and quickly add the peanut butter, Quick Oats and the extract. Mix quickly together until the oats are evenly moistened and the peanut butter is mixed in but no longer than that, do not overmix. Speed is of the essence at this point. Quickly drop by teaspoonfuls on to waxed paper using cookie sheets, baking pans or platters. Refrigerate immediately. They're better if made the night before, but can be ready to gobble in few hours. You cannot believe how good these are, so when making them for parties, make an extra batch for home use! |
| Our Family Recipes |
| Jacki Babe's One and Only, Original, Seasoned Noodles |
| 8 oz. pkge. Egg Noodles 1 packet Good Seasons Italian Dressing Seasoning Mix 1/2 cup Evaporated Milk 1/4 cup Butter 1/4 cup Kraft Parmesan Cheese Parsley Cook noodles as directed on package. Drain, place in large bowl and, while hot, toss with the next 4 ingredients. Garnish with parsley. Great substitute for the usual potato or rice thing. Serve immediately, or you will eat the whole thing while standing at the counter (and then still have to make another sidedish). |
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| Broccoli/Cheese Salad a la Jacquelyn |
| 1 bunch broccoli 8 slices bacon (cooked crisp and then crumbled) 1 cup shredded cheddar cheese 1 small red onion (chopped) Dressing: 1/2 cup mayonnaise 1/4 cup sugar 2 T. red wine vinegar Chop broccoli and place in bowl, adding crumbled bacon, shredded cheese, and chopped onion. In small bowl mix mayo, sugar, and vinegar (she use sa whisk). Adding dressing to salad, tossing until salad ingredients are well coated. (Lick the dressing off your fingers). Chill before serving. |
| This recipe was originally from our Jacki Babe (my youngest sister), but we all began to steal it so I'm making it clear it was Jacki who started it! Click on pic for more on Jacki. (We steal all her recipes, actually...) |
| 1 16-oz. can green asparagus spears 4 tablespoons butter 4 tablespoons all-purpose flour salt and pepper to taste 1/2 cup milk 1/2 teaspoon Worcestershire sauce dash cayenne pepper 4 hard-boiled eggs, sliced 1/4 lb. sharp cheddar cheese, cut in chunks 1/2 cup blanched almond halves cracker or toast crumbs Drain the asparagus and reserve the liquid. In a heavy saucepan melt the butter, add the flour, salt, pepper and blend thoroughly. Gradually add 3/4 cup of asparagus liquid and the milk, and cook until thickened and smooth, stirring constantly, the sauce should be thick, but a bit more milk or asparagus liquid may be needed. Add the Worcestershire sauce and cayenne, removed from heat. Butter a medium-sized casserole dish. Layer the asparagus, eggs, cheese, and almonds, repeat the layers until all of the ingredients are used. Spoon the sauce over all and sprinkle with crumbs. Bake in 350 degree oven for about 20 minutes, until bubbly and lightly browned. Serves 6 or more. |
| Katie's Excellent Asparagus Casserole |
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| My niece, Katie, (newly married) would like to offer a couple of her favorite recipes. Click on Kate's picture to learn more about her on my page for her. Of course, it's 5-6 years out of date (gotta get going on the kids' pages...) |
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| Jacki's Magical Vanishing Hot Ham & Cheese Finger Sandwiches |
| 1/4 lb. butter - room temperature 2 tsp. mustard 2 tbsp. poppy seed 2 tsp. Worcestershire sauce 1/2 tsp. onion powder "Parkerhouse" rolls - although I've begun using the larger dinner rolls 4 oz. thin sliced ham 4 oz. thin sliced Swiss cheese Mix first 5 ingredients. Slice rolls in half, spread both sides with mixture. Layer ham, cheese, and then ham again. Sandwich the rolls back together. Refrigerate until closer to serving time. Let stand about 30 minutes to get to room temperature as the cheese can take a while to melt when right out of the fridge. Heat in 340 degree oven until cheese melts. Loosely cover with foil if you think bread may toast too quickly. Jacki says you can heat in microwave, but she thinks it makes them a little "soggy". |
| Pineapple Cheese Casserole by Jackini |
| There is never any of this left...I'm talking zero...zip...nada. Of course, our family at a holiday buffet is rather like a plague of locusts coming through...or maybe a shark feeding frenzy. But truly this dish is scrumptious. Look at it this way...the pineapple is good for you. I mean, it's fruit, right? Okay, do 50 stomach crunches afterward. Our family--never too sports/exercise oriented--likes to compromise and play Trivial Pursuit, but real ENTHUSIASTICALLY. |
| Ingredients: Two 20 oz. cans Pineapple chunks, drained 2 cups sharp cheddar cheese, shredded 6 Tbsp. all-Purpose Flour 1 cup sugar Crushed Ritz Crackers 1/2 cup butter, melted Preheat oven to 350 degrees. Grease a casserole dish**. In a large bowl combine the drained pineapple and the shredded cheese with a spoon. In a smaller, separate bowl mix the sugar and flour. Pour the sugar/flour mixture over the pineapple mixture and coat thoroughly. Spoon into greased casserole and cover the top of the mixture with crushed Ritz crackers. Jacki just crushes them in her hand as she sprinkles over the top until covered completely. Drizzle melted butter over the crackers and bake for 30 minutes. Voila! **NOTE: Jacki said that she uses a smaller lasagna dish she has by Princess House Crystal. She has used a deeper casserole before, but you don't cover as much area with crackers and since you really can't eat a lot at one time she prefers to spread it out a little thinner in an oblong pan. It is the salty crackers combined with the sweet mixture that makes it so good. A 13x9 pan may be a bit too big and the mixture won't fill it up nicely. Another option would be a large 9" or 10" pie pan. I measured the lasagna dish she used (I have one just like it) and it is angled on the sides and 9 x 12 inches at the top but only 10 x 6-1/2 inches on the bottom, quite small, and 1-1/2 inches deep. Most women have various sized casserole dishes and you can take a look to see what you think might work. The recipe is well worth the trouble, I assure you. |
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| 1 can Bean Dip (she gets the Frito Lay brand in the Chip section)
2 Avocados - not mushy, but give a little bit when squeezed 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. lemon juice (from the bottle or plastic lemon) 1/2 cup sour cream 1/2 cup mayo 1/2 pkg. Taco Seasoning (from where all the chili, meatloaf, taco seasoning packs are - French's, McCormick's, etc.) Green onions, chopped Tomato, chopped 1-2 cup shredded cheese - I buy the pre-packaged Cheddar/Monterey Jack mix Black Olives, sliced (If you like - I don't use these much 'cause I don't like olives) To fill 1 9-13 dish, or your lasagna dish. -Spread bean dip evenly on bottom of dish. -For next layer, mash avocados. (she just takes a knife and cut from the stem down, and around - then split apart, scooping out the pit. Then take a spoon and scoop out the avocado into a bowl). Add salt, pepper and lemon. Can use a potato masher, or even a small "chopping" machine, but she usually likes hers a little chunky. Layer on top of bean dip. -Next, combine mayo, sour cream, and taco seasoning in a bowl using a wisk. Spread over guacamole. - Chop onions, tomatos, and olives, and sprinkle on top of shredded cheese, or you can put the cheese on top. -Refrigerate. -Serve with chips - She likes to buy the "Scoops" that have a little bowl like shape. |
| 7 Layer Mexican Dip from Jacki |
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| 1 lb. ground beef 1 c. Grated Cheddar Cheese 1- 8 oz. pkg. cream cheese (softened) 1/2 pkg. Taco Seasoning 1 c. grated Monterey Jack Cheese 1 cup diced tomatoes Cook beef, drain well and add taco seasoning. Mix well. Layer: spread softened cream cheese in 9 x 9 dish. Add ground beef over cream cheese. Spread 1 cup Monterey Jack, then 1 cup Cheddar cheese. Add chopped tomatoes on top. Bake at 225 degrees for 25 minutes. Serve with tortilla chips. |
| Hot Taco Dip |
| Easiest Crock-Pot Rotisserie Chicken |
| 1 whole young chicken
Aluminum foil (rolled into balls) Olive oil (or olive oil spray) Lawry's seasoning salt Ball your aluminum foil into balls and cover the bottom of the crockpot. Take your chicken and rinse it inside and out. Rub the olive oil on it. Sprinkle the Lawry's seasoning salt all over chicken. Place chicken in crockpot belly up on top of aluminum balls. Put lid on and cook on HIGH for 5 hours. The meat just falls off the bone and is delicious!! Also, with the aluminum foil balls on the bottom all the fat drains down so the chicken is a lot healthier to eat. |
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