2 cups sugar
2/3 cup evaporated milk
24 large marshmallows
1/2 cup margarine
1/4 teaspoon salt
6 ounces chocolate chips
1 teaspoon vanilla
3 cups roasted peanuts
Mix sugar, milk, marshmallows, margarine, and salt in a large saucepan. Bring to a boil. Cook for 5 minutes,
stirring constantly. Add chocolate chips, vanilla, and peanuts. Mix well and drop by teaspoons onto wax paper.
2 pounds beets
1-1/2 cups cider vinegar
1-1/2 tablespoons dry mustard
1/2 teaspoon salt
1-1/4 cups sugar
2 medium onions, thinly sliced
2 teaspoons celery seed
Cook beets in water to cover until tender. Drain, reserving 1 cup juice. Skin and slice. Heat vinegar and
reserved juice to a boil. Stir in mustard, salt and sugar and bring to a boil again. Arrange sliced beets and onions
alternately in clean jars. Distribute celery seed equally. Cover all with hot liquid. Seal, cool and stoe in
refrigerator. Let stand at least a week before using. They will keep for weeks refrigerated.
3-1/2 cups milk
1/4 cup butter
2 cups dry bread cubes
1/2 cup sugar
2 eggs, slightly beaten
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1 cup seedless raisins
Scald milk. Add butter and pour hot liquid over bread cubes. Allow to soak for 5 minutes. Add remaining
ingredients and mix well. Pour mixture into a well-buttered baking dish and bake at 375 degrees for 1 hour.
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced jalapeno peppers
20 (3.5 inch square) wonton wrappers
1/2 cup sweet chili sauce
oil for deep-frying
In a medium bowl, stir together the cream cheese and jalapeno peppers.
Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup
or small bowl of water nearby. Place about a teaspoon of the cream cheese
mixture onto the center of each wrapper. Moisten your fingertip in the bowl
of water and trace the edges of the wonton wrappers. Fold into triangles or
follow directions on the package for desired shapes. This part can be done
ahead of time and refrigerated or frozen. Heat the oil in a deep fryer to 375
degrees. When hot, fry the wontons a few at a time until golden brown, about
2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve
with the sweet chili sauce for dipping.
These poppers are best if you freeze them individually on a cookie sheet and
then transfer them to a bag or container for the freezer. When you're ready to
serve the frozen morsels, simply remove them from the freezer and allow to thaw
for about 20 minutes before frying in the oil.
Keep in mind; those little wonton wrappers come in great for other treats as well.
As a matter of fact, I remember one year I took 8 ounces of cream cheese and mixed
in two tablespoons of pre-sweetened Kool-aid (I used cherry). Fill the wontons and
fry them as directed in the above recipe for a sweet treat.
2 small packages frozen squash
2 eggs
salt and pepper to taste
1 chopped onion
1/2 stick of butter, melted
1 cup grated cheese
Boil, drain and mash squash. Stir I other ingredients in order listed, except cheese.
Bake at 350 degrees about 20 minutes. Put grated cheese on top and run in oven briefly
to melt cheese.
1 Betty Crocker SuperMoist chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tbsp. dry instant espresso coffee
1/2 tsp ground cinnamon
4 oz. semisweet baking chocolate, chopped
1 carton dark chocolate frosting
2 tsp. instant espresso coffee (dry)
Heat oven to 350 degrees. Make and cool cake as directed on box for two 8-inch or 9-inch
round pans--except add 1 tablespoon espresso and the cinnamon with the eggs and stir in the chocolate just before pouring into pans. To make glaze, remove lid and foil cover of frosting. Microwave on high 20 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended. Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.
If you have trouble finding the espresso powder, you can substitute with regular instant coffee powder. One good variety to try is the International Coffee cappucino crystal. The powder is fine and gives a more robust flavor that regular instant coffee and dissolves easier in recipes.
1 pound ground round
1 can tomato soup 1 onion, chopped
1 garlic clove, minced
2 16-ounce cans kidney beans, drained
2 to 3 tablespoons chili powder
2 teaspoons sugar
Salt to taste
Spray saucepan with cooking spray. Saute meat and onion until meat is browned. Add garlic and salt
as meat browns. After browning add chili powder, soup, 1 can of water, beans and simmer for 20 minutes.
3 (16 oz.) cans refried beans
16 oz. container sour cream
1 package taco seasoning mix
1 (20 oz.) jar salsa
One-half head iceberg lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
Three-fourths cup black olives, chopped (optional)
8 ounces shredded Cheddar cheese (or more)
Place the beans in the bottom of one 9x13 inch clear glass dish. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.
6 medium sweet potatoes, cooked and peeled
3/4 c up brown sugar
1 tsp. salt
1/4 cup butter
1/2 cup tiny marshmallows.
Cut potatoes in 1/2-inch slices. Place a layer in bottom of a butter one and a half quart
casserole. Sprinkle with brown sugar and salt; dot with butter. Continue layers till all ingredients are used, ending with sugar and butter. Bake, uncovered, at 375 degrees
about 30 minutes or till glazed. Add marshmallows last 5 minutes to melt, brown lightly.
Serves 6.
3 cups plain flour
2-1/3 cups sugar
1-1/2 teaspoons salt
1-1/2 tablespoons baking powder
3 eggs
1 cup light sour cream
1-1/2 cups vegetable oil
1-1/2 tablespoons poppy seed
1-1/2 teaspoons each vanilla, almond, and butter flavoring
Glaze:
1/2 teaspoon each vanilla, almond and butter flavoring
3/4 cup sugar
1/4 cup orange juice
Mix all ingredients with a mixer. Pour batter in 2 greased loaf pans. Bake at 325 degrees for 1 hour. Cool 10 minutes.
Heat glaze ingredients until sugar dissolves. Pour over bread while still in pan. Leave in pans 1 hour.
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
1-1/2-2 pounds round steak, cut into strips
2 Tbsp. oil
1 pkg. dry onion soup mix
1 (6 oz.) can tomato paste
1 tsp. salt
dash of pepper
1 cup water
1 tsp. oregano
1 Tbsp. sugar
2 Tbsp. flour
Brown steak in oil in a haevy fry pan. Add onion soup mix, tomato paste,
salt, pepper, 1/2 cup water, oregnao and sugar. Cover and cook over low heat for
1-1/2 hours. Combine remaining water and flour and stir into mixture. Cook until
mixture bubbles. Serves 6.
2 ripe tomatoes, diced
2 green bell peppers, diced
1 white onion, diced
1/2 bunch fresh cilantro, for garnish
1 tablespoon fresh lemon juice
1 jalapeno chile pepper, diced
DIRECTIONS:
In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.
1 (9-in.) unbaked pie shell
1 (3-oz.) package softened cream cheese
1/2 cup grated Parmesan cheese
1/2 pound ground beef
1 medium onion, chopped
2 cups frozen chopped broccoli
2 cups shredded mozzarella cheese
1 tsp. garlic salt
1 tsp. crushed oregano
1 (16 oz.) can tomato paste
Brown and drain beef with onion. Spread cream cheese over bottom pie shell.
Sprinkle Parmesan cheese evenly over cream cheese. Ass cooked and drained broccoli and
sprinkle with garlic salt and oregano. Mix tomato paste with meat mixture and add to pie. Top with mozzarella cheese and
bake at 425 degrees for 15 minutes.
4 squirrels
lemon juice
flour
1 pt. cream
salt and pepper to taste.
Cut squirrels into serving pieces. Sprinkle with lemon juice and place in bowl. Refrigerate
overnight. Wipe with a damp cloth and rub in salt and pepper. Dredge with flour and fry in
small amount of fat in a skillet for about 40 minutes or until brown. Place in a casserole and
add cream. Bake 20 minutes for 425 degrees. Six servings.
1/2 cup BACARDI� RAZZ� Flavored Rum
2 (.25 ounce) envelopes unflavored gelatin
1/2 cup water
1 (10 ounce) package frozen strawberries, thawed
1 cup sugar
1 cup whipping cream
1 1/2 cups whipping cream
Fresh raspberries and/or sliced fresh strawberries, for garnish
DIRECTIONS:
Soften gelatin in water, then heat over low heat until dissolved. Remove from heat and cool to room temperature.
Pure frozen strawberries in food processor or blender. Add sugar and mix well.
Transfer to a mixing bowl and stir in cooled gelatin. Place in refrigerator until mixture starts to set.
Whip 1-1/2 cups of the cream.
Remove strawberry mixture from refrigerator, add BACARDI� RAZZ� and mix well. Fold in whipped cream.
Pour into a 2-quart souffle dish or serving bowl. Refrigerate until firm.
Whip the remaining 1-cup of cream. Decorate the mousse with whipped cream, fresh raspberries and/or fresh strawberries.
1 pkg. devil's food cake mix
2 eggs
1 can cherry pie filling
Glaze:
5 Tbs. butter
3/4 cup sugar
1/3 cup milk
1 pkg. (6 oz.) semi-sweet chocolate chips
Preheat oven to 350 degrees. Mix cake ingredients together by hand just until blended.
Pour batter into a greased 9x13 pan. Bake for about 40 minutes. Cool slightly. While cake
is baking, combine butter, sugar and milk in a medium saucepan and bring to a boil for
1 minute and remove from heat. Add chocolate chips and stir until melted. Pour glaze
over cake while cake is still warm.
1 10-ounce box frozen, chopped spinach
8-ounces sour cream
1 cup mayonnaise
1 package Knorr Vegetable Soup Mix
1 8-ounce can water chestnuts, chopped
3 green onions, chopped
Thaw spinach and squeeze out water. Mix all the ingredients. Cover and refrigerate 2 hours. Serve with crackers or chips.
1/4 cup mashed ripe banana
1/2 cup peanut butter
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon nutmeg
2 tablespoons butter
1 cup flour
1/2 teaspoon baking powder
1 cup chopped peanuts
Combine banana, peanut butter, eggs, vanilla and butter until creamy Add flour, baking powder and nutmeg.
Beat well. Stir in peanuts. Drop batter by rounded teaspoons onto a lightly greased cookie sheet. Press each cookie
down with the back of a fork and again in the opposite direction to make a checkered pattern. Wet the fork occasionally
with cold water to prevent sticking. Bake at 375 degrees for 5 to 8 minutes or until lightly browned. Cool cookies on a wire rack.
6 potatoes, sliced with peel
6 yellow medium squash, sliced
1/2 stick margarine
Salt and pepper to taste
1 onion, chopped
1 bell pepper, chopped
Cheddar cheese, shredded
Melt margarine in a skillet. Add potatoes, squash, onion and bell pepper. Cook until desired doneness and season to taste. Pour
mixture in a 9 x 13 baking dish. Place shredded cheese on top. Bake at 350 degrees just until cheese melts.
1/4 cup bourbon (preferably Maker's Mark)
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1-pound perk tenderloins
Combine all ingredients in a plastic bag. Close the bag and set on plate.
Allow tenderloin to marinate overnight in the refrigerator or at least 1/2 hour at room temperature, turning the bag occasionally.
Cook four inches from hot charcoal about 15 minutes (or broil about 6 inches
from heat 15 to 18 minutes). Baste occasionally during cooking.
Slice thinly before serving. Serve with French bread. Serves six to eight.
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
1/2 pound ground beef
1/3 cup chopped onion
1 clove garlic, minced
Salt and pepper
1-3/4 cups prepared pasta sauce, any flavor
1/4 cup water
1/2 pkg. (9 oz.) cheese ir vegetable-filled refrigerated tortellini or ravioli
1/4 cup shredded Italian cheese blend
Chopped fresh parsley (optional)
1. Heat oven to 350 degrees. Brown ground beef with onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until
beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper as desired. Stir in pasta sauce and water.
2. Spray two 2-cup baking dishes with nonstick cooking spray. Arrange refrigerated pasta evenly on bottom of each baking dish. Spoon beef mixture over pasta;
sprinkle cheese evenly over beef mixture.
3. Cover baking dishes with aluminum foil. Bake 30 minutes. Uncover and bake an additional 5 minutes. Top with parsley, as desired. Makes 2 servings.
*Note: You can easily make this recipe to serve four. Just double the ingredients, prepare accorsing to recipe directions and bake in 8 x 8-inch baking dish.
1 cup cooking oil (for frying)
1 pound chicken wings
Three-fourths cup butter
One-fourth cup hot pepper sauce
In a large skillet or deep fryer, heat oil to 375 degrees. Remove tips from wings and section remaining portion into two parts. Fry wings for 8 to 10 minutes. Let drain on paper towels. Place the chicken wings in a large mixing bowl. In a large saucepan, melt butter with hot sauce. Pour the sauce over the chicken wings and toss until all wings are coated.
Large sweet potatoes (each one can feed two people)
Olive oil
Salt and pepper
Pre-heat oven to 400 degrees. Peel sweet potatoes and cut them into wedges and toss in a bowl with olive oil, salt and pepper to taste.
Spread on a baking sheet and roast for 30 minutes.
3 eggs, slightly beaten
1/2 cup dark Karo syrup
1/2 cup light Karo syrup
1 cup sugar
2 tablespoons margarine
1 teaspoon vanilla
1-1/2 cups raw peanuts
1 9-inch deep dish pie shell
Mix eggs, syrups, sugar, margarine and vanilla. Stir in peanuts. Pour into the pie shell. Bake at 350 degrees for
50 to 55 minutes or until knife inserted half way between edge and center comes out clean. Do not overbake. Cool before serving.
1 pound ground beef
1 small onion, chopped
1 jar favorite spaghetti sauce
1 small can chopped mushrooms (optional)
1 (3-oz.) pkg. pepperoni
1/2 pkg. Italian trio noodles
2 cups grated mozzarella cheese
Brown meat with onion and drain. Cook noodles according to package instructions and drain.
Mix all ingrdients except cheese and pour into 9 x 13 inch casserole;'
top with cheese. Bake at 30 degrees for 15-20 minutes. Served with salad and garlic
bread, this makes a quick, easy and delicious meal.
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them
with parchment paper.
Using a mixer, beat the butter until smooth.
Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree. In a large bowl,
whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes.
Take the cookies off with a spatula and cool them on wire racks.
2 slightly beaten eggs
1 cup yellow cornmeal
2 tsp. baking soda
1 tsp. salt
1 (17 oz.) can cream style corn
1 cup milk
1/4 cup vegetable oil
1 pound ground beef
2 cups (8 oz.) shredded cheddar cheese
1 large chopped onion
2-4 finely chopped jalapeno peppers
Mix the first seven ingredients in a bowl and set aside. Cook ground beef till browned,
drain well and set aside. Pour half of cornmeal mixture into a greased 10-inch skillet (or
9 x 13-inch dish). Sprinkle evenly with beef then top with cheese, onion and peppers. Pour remaining
batter over top. Bake at 350 degrees for 45-50 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
*Note: This dish is VERY hot. Substitute bell pepper for the jalapeno peppers if you do not like hot peppers or if you
have small children.
1 cup sugar
1/2 cup light corn syrup
1-1/2 cups roasted, salted peanuts
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar and syrup in a 2-quart microwave bowl. Microwave at high for 5 minutes. Stir in peanuts.
Microwave 5 minutes or until syrup and peanuts are lightly browned. Stir in vanilla, butter and baking soda
until light and foamy. Spread to 1/4-inch thickness on a large, well buttered cookie sheet. Cool completely then break into pieces.
Makes 1 pound.
2 cups cooked, chopped chicken
2 cups chopped celery
1 can cream of chicken soup
1/2 cup toasted almonds
1/2 teaspoon salt
2 teaspoons grated onion
1 cup mayonnaise
2 tablespoons lemon juice
1 cup crushed potato chips
1/2 cup grated sharp cheese
Combine all ingredients except cheese and chips. Pile lightly in a baking dish. Sprinkle with cheese and chips. Bake at 400 degrees for 25 minutes.
12 ounces semisweet chocolate chips
1 cup chunky peanut butter
1 cup dry roasted peanuts
4 cups miniature marshmallows
In a heavy saucepan combine chocolate chips and peanut butter. Cook over low and stir until chocolate is melted
and mixture is blended. Stir in peanuts. Mix in marshmallows. Heat just until marshmallows begin to swell and
melt, but do not melt completely. Butter a 9-inch square pan. Pour mixture into the pan smoothing the top. Chill until firm.
1 pound boneless, skinless, chicken breasts, cubed
1 package Lipton Recipe Secrets Savory Herb & Garlic
1 cup water
1 can Campbell's Healthy Request cream of chicken soup
1 small can mixed peas and carrots
1 potato, cooked and cubed
1 bag fettucine (or other pasta)
Combine water, Recipe Secrets, and chicken in a 2-quart saucepan. Cook until chicken is done. While
chicken is cooking, cook pasta according to package directions. Drain and set aside. Add soup and
vegetables to chicken. Simmer about 2 minutes. Serve over cooked pasta. You can omit the vegetables if you like.
2 sticks butter
3 cups sugar, sifted
6 eggs, seperated
1/4 teaspoon baking soda
3 cups flour, sifted
Grated rind of one orange
3/4 cup sour cream
1/4 cup orange juice
Cream butter and sugar thoroughly. Add egg yolks, one at a time. Add orange rind. Add baking
soda to flour and sift together. Add flour mixture alternately with sour cream and orange juice to creamed mixture.
Beat egg whites until stiff and fold in. Pour batter in a large tube pan that has been greased and floured. Bake at 300 degrees
for 1-1/2 hours or until tested done. Let stand 15 minutes before removing.
1 pound sausage
1 pound ground beef
1 tsp. oregano
1 pound grated cheese
1/4 tsp. garlic salt
2 tsp. parsley flakes
1 tsp. basil
Brown meats and drain. Add cheese and herbs. Stir until cheese is melted.
Spoon onto small pieces of rye bread. Bake at 300 degrees for 5 minutes.
Can be made in advance and frozen.