 |
| Chewy Peanut Butter Macaroons
1 (14 oz.) can sweetened condensed milk 1/2 cup creamy peanut butter 3 cups flaked coconut Combine all ingredients. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 325 degrees for 12 to 15 minutes. Cool. Store in an airtight container up to 3 weeks or freeze up to 3 months. Yield: about 5 dozen. |
| Sweet Potato Casserole
4 cups mashed sweet potatoes 1 cup white sugar 2 eggs, beaten One-half cup milk One-half tsp. salt One-third cup butter, melted 1 tsp. vanilla extract Topping: 1 cup packed brown sugar One-half cup all-purpose flour One-third cup butter, melted 1 cup chopped pecans In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish. To prepare the topping, combine in a separate bowl the brown sugar, flour, melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees for 35 to 45 minutes. |
| Very Strawberry Cheesecake
Prep: 10 minutes plus refrigerating Makes 8 servings. 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 1/3 cup sugar 1 tub COOL WHIP Strawberry Whipped Topping, thawed 1 honey maid graham pie crust (6 oz.) 1 cup sliced strawberries Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 ours or until well set. Top with strawberries just before serving. |
| Coconut Balls
1 stick butter 1 can condensed milk 2 boxes powdered sugar 7 oz. bag coconut 1 cup nuts 12 oz. chocolate chips-milk chocolate 1 block wax Melt butter, add milk. Mix well. Add sugar, coconut, and nuts. Mix. Roll in small balls. Put toothpick in them. Chill. Melt chocolate and wax. Dip balls in wax. Place on waxed paper until set. I make these about every year but I use chocolate bark to coat them in. |
| CHRISTMAS EGGNOG
8 eggs, separated 3/4cup sugar 1 cup Cognac 1/2cup heavy cream 2 TBS. powdered sugar (Freshly grated) nutmeg 1. Put egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored (this will take a while!). 2. Gradually add the Cognac, beating on low. In a separate bowl, whip the cream until stiff peaks form. Fold into the egg yolks. Whip the egg whites with the powdered sugar until shiny points form. Don't overwhip. Fold the whites into the eggnog. Serve in goblets with fresh nutmeg grated on top. |
| Ham Bake
1 (7-1/4 oz.) pkg. Kraft macaroni and cheese dinner 1 cup ham cubes 2 tablespoons chopped green pepper Salt and pepper 1 cup milk 2 eggs, beaten Prepare dinner as directed. Add ham and green pepper; season to taste. Place in a 10 x 6-inch baking dish. Combine milk and eggs; pour over Dinner mixture. Bake at 350 degrees, 25 to 30 minutes. 4 to 6 servings. |
| Pineapple Baked Ham
1 fully cooked ham sprinkled with 1/3 cup brown sugar. Put pineapple slices over sugar sprinkled ham with 3 tablespoons pineapple juice. Bake. Can also put 1 cherry in middle of each pineapple ring. |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| After-The-Holidays Salad
2 cups diced cooked turkey 1 cup pineapple chunks, well drained 1 cup diced celery 1/2 cup sliced green onions 1/4 cup dry roasted peanuts 1 cup seedless green grapes 2/3 cup mayonnaise 2 tablespoons chopped chutney 1 tablespoon lime juice 1/2 teaspoon curry powder 1/4 teaspoon salt Lettuce leaves, optional In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey mixture and mix gently. Chill. Serve on a bed of lettuce, if desired. Yield: 4 servings. |
| Applesauce Cake with Hot Milk Frosting
Prep Time: 30 minutes (Ready in 1 hour 25 minutes) CAKE 1 3/4 cups sugar 1/4 cup firmly packed brown sugar 1/2 cup butter or margarine 2 eggs 2 1/2 cups Martha White� Self-Rising Flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1 2/3 cups applesauce 2/3 cup raisins, if desired 1/2 cup chopped nuts, if desired FROSTING 1/4 cup milk 2 cups powdered sugar 2 tablespoons butter or margarine, melted 1/2 teaspoon vanilla 1 . Heat oven to 325 degrees F. Grease and flour 13x9-inch pan. In large bowl, combine sugar, brown sugar and 1/2 cup butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. 2 . In medium bowl, combine flour, cinnamon, nutmeg and allspice; mix well. Add flour mixture to butter mixture alternately with applesauce, beating well after each addition. Stir in raisins and nuts. Spread batter in greased and floured pan. 3 . Bake at 325 degrees F. for 50 to 55 minutes or until cake pulls away from sides of pan. Cool slightly. 4 . Heat milk in medium saucepan over low heat just until warm. Remove from heat. Add all remaining frosting ingredients; beat until smooth. Spoon and spread over warm cake. 18 servings |
| Cinnamon Twists
Prep Time: 20 minutes (Ready in 35 minutes) 2 cups Martha White� Self-Rising Flour 1/4 cup shortening 3/4 cup milk 1 cup sugar 2 teaspoons cinnamon 1/3 cup butter or margarine, melted 1 .Heat oven to 450 degrees F. Line cookie sheets with foil. Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until mixture leaves sides of bowl and soft dough forms. 2 . On lightly floured surface, knead dough just until smooth. Roll out dough to 1/4-inch thickness. Cut with floured doughnut cutter. Remove holes; reroll. 3 . In small bowl, combine sugar and cinnamon; mix well. Dip biscuit rings in melted butter; dip in sugar-cinnamon mixture. Twist rings once; place 1 inch apart on foil-lined cookie sheet. 4 . Bake at 450 degrees F. for 10 to 12 minutes or until golden brown. Serve warm or cool. 36 cinnamon twists |
| Lemonade Cheesecake
Prep Time: 15 min Total Time: 4 hr 15 min Makes: 8 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix 1/4 cup cold fat free milk 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed 1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch) BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust. REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired. Note Place remaining drink mix in glass or plastic pitcher. Add 5 cups cold water; stir to dissolve. Serve over ice. Nutrition Bonus This citrus cheesecake is a great-tasting way to get calcium. |
| Snowball Cake
1 box vanilla wafers 1 stick butter, melted 1 large can crushed pineapple, drained 2 cups confectioners' sugar 1 pkg. Philladelphia cream cheese 1 (16 ounce) cool whip cherries 1 cup pecans, chopped (optional) Combine wafer crumbs and butter together, and press into dish you are going to serve cake in. Mix together pineapples, cream cheese, and sugar. Pour on top of crust. Spread cool whip on top. Sprinkle coconut over cool whip. Top with cherries, and chopped pecans. |
| Old Fashion Peanut Brittle
2 cups white sugar 1 cup white corn syrup 1/4 cup water 2 cups raw Valencia Peanuts 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vinegar Combine sugar, corn syrup and water. Cook to soft ball stage. Add Peanuts and cook until mixture turns dark. Remove from heat, add baking soda, salt and vinegar. Stir well, pour onto buttereds cookie sheet. Cool and break into pieces. Yield: 2 pounds. |
| Ice Cream Sundae Pie
1 (6 oz.) Johnston's grham cracker ready-crust pie crust 2 pints ice cream 2 packages (5 oz. size) Johnston's Hot Fudge Ready-Topping 1/4 cup chopped nuts Whipped cream or topping for garnish Maraschino cherries Soften 2 pints ice cream in the refrigerator. Spoon into mixing bowl, stirring until the ice cream is just pliable. Spoon it into pie crust, cover with inverted plastic lid and place in freezer until hard. Serve pie with seperate dishes of hot fudge topping (heated), nuts, whipped topping and cherries. Cut ice cream pie into wedges. Then pass the seperate dishes and let everyone make their own ice cream sundae pie. |
| Christmas Cheese Balls
2- 8 oz. pkg. cream cheese, softened 4 c. shredded cheedar cheese 1/2 cup sour cream 1pkg. dry Italian salad dressing mix 1 c. chopped pecans 1/2 c. dry parsley pecan halves & green olives for garnish Mix all ingredients except chopepd nuts and dry parsley. Mix well. Shape into 2 small or 1 large ball. Roll & coat well with chopped nuts and dry parsley. Garnish with pecan halves & green olives. Chill for 4 hours or longer. |
| Old-Time Popcorn Balls
2 quarts popped popcorn 1/2 cup molasses 1/2 cup sugar 1/3 cup water 1 Tblsp. vinegar 1 Tblsp. butter or margarine 1/4 tsp. baking soda Place popcorn in a large bowl and set aside. In a heavy saucepan, combine maolasses, sugar, water,vinegar and butter. Cook without stirring, over medium heatuntil the mixture reaches 235 degrees on a candy thermometer (soft-ball stage). Add baking soda and stir well. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-inch balls, dipping hands in cold water to prevent the syrup from sticking. Yield: 6-8 servings. |
| Lemony Cheesecake Bars
Prep Time: 25 minutes Bake:35 min. Makes: 36 bars 1-1/2 cups graham cracker crumbs 1/3 cup finely chopped pecans 1/3 cup sugar 1/3 cup melted butter or margarine 2 (8 oz.) packages cream cheese, softened 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk ( NOT Evaporated Milk) 2 eggs 1/2 cup ReaLemon Juice from Concentrate 1. Preheat oven to 325 degrees. Combine graham cracker crumbs, pecans, sugar and melted butter in a mixing bowl. Reserve 1/3 cup; press remaining mixture into a 13 x 9 x 2-inch baking pan. Bake 6 minutes. Remove and cool on wire rack. 2. Beat cream cheese in a large mixing bowl until fluffy. Gradually beat in Eagle Brand. Add eggs; beat until just combined. Stir in ReaLemon. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover. 3. Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve. |
| Pumpkin Bars
4 eggs 1-2/3 cups sugar 1 cup vegetable oil 1 can (16 ounces) pumpkin 2 cups all-purpose flour 2 tsp. ground cinnamon 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt Icing: 1 pkg. (3 ounces) cream cheese, softened 2 cups confectioners' sugar 1/4 cup butter or margarine, softened 1 tsp. vanilla extract 1 to 2 Tblsp. milk In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. baking pan. Bake at 350 degrees for 25-30 minutes.Cool completely. For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen. |
| Coffee Chocolate Chunk Cookies
Prep Time: 15 min Total Time: 57 min Makes: about 5 dozen cookies. 1-1/2 cups flour 1/4 tsp. baking soda 3/4 cup (1-1/2 sticks) margarine or unsalted butter, softened 3/4 cup granulated sugar 1/2 cup firmly packed brown sugar 3 Tbsp. cooled freshly brewed double strength MAXWELL HOUSE Coffee, any variety 1 egg 1 tsp. vanilla 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks 1-1/2 cups chopped PLANTERS Walnuts MIX flour and baking soda; set aside. Beat margarine and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. ADD chocolate chunks and nuts; stir until evenly distributed. Refrigerate 30 minutes. Roll dough into 1-inch balls. Place 2 inches apart on cookie sheet. BAKE at 325�F for 10 to 12 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. Special Extra Drizzle cookies with melted BAKER'S Premium White Baking Chocolate. |
| Recipe from Linda Chocolate Eclair Cake 4 eggs 1/2 cup butter 1 cup water 1 cup all purpose flour 1 (8-ounce) package cream cheese, softened 4 cups milk 3 (3-ounce) packages instant vanilla pudding mix 1 (16-ounce) container whipped topping Easy Chocolate Icing (recipe follows) Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside. Whisk eggs in a small bowl and set aside. In 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth. Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with Chocolate Icing. Chill at least one hour before serving. Serves 12. Easy Chocolate Icing 3 tablespoons baking cocoa 1 cup powdered sugar 1 tablespoon, plus 1 teaspoon butter, melted About 2 tablespoons water In small bowl combine cocoa and powdered sugar, mixing well. Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right to drizzle icing onto cake. |
| My mom made a cake the other night that I want to put on here, it is a coconut cake. Although it has no fancy name it is sooooo good. (Or maybe it was mamas special touch that made it so good) Anyway here it is. It is just as sweet as she is ha ha. Coconut Cake 2 boxes yellow cake mix 2 cans sweetened condensed milk 1 can coconut milk 1 large container cool whip 2 bags coconut Mix the 2 boxes of cake mix as directed on package. Pour into a long sheet cake pan. Bake until done. While cake is hot, poke holes around the cake, all the way thru. Pour the condensed milk and coconut milk over the top. Let cool completely. Put cool whip on top and then coconut. |