Peanut Brittle - Microwave

 

Peanut Brittle - Microwave

Ingredients: 1 cup             Granulated sugar 1 cup             Raw, unsalted peanuts 1/2 cup           Light Karo syrup

Instructions: Mix these three ingredients.   Cook mixture in the microwave for five to seven minutes on HIGH.  (Stir twice during cooking.)   Remove mixture from microwave after it has cooked and add 1 teaspoon margarine and 1 teaspoon vanilla.   Place mixture in microwave again and cook an additional two to three minutes on HIGH.   Remove mixture from microwave and add 1 teaspoon baking soda.  Stir quickly and pour onto a greased cookie sheet.  You must work quickly during last step as mixture hardens rapidly. Important: One must experiment with the cooking times because of likely variation in your microwave’s power. Tip: To clean the bowl you have cooked with, boil some water and pour into the bowl.

Peanut Butter Cups

Peanut Butter Cups

Ingredients: 1 lb              Powered sugar (10x) 1 tsp             Vanilla 1 pkg             Graham crackers, crushed 18 oz             Peanut butter, smooth 12 oz             Semisweet chocolate 3/4th bar          Paraffin

Instructions: Combine first 4 ingredients and shape pieces as desired.  Dip each piece into melted mixture of chocolate and paraffin.

Chocolate Covered Cherries

Chocolate Covered Cherries

Ingredients: 1 can             Sweetened condensed milk 1 stick           Soft butter 2 lbs.            Powered sugar 1 ½ tsp           Vanilla 3 – 10 oz jars    Maraschino cherries 12 oz             Semisweet chocolate chips 3/4th bar          Paraffin

Instructions: Mix first 4 ingredients slightly chilled for easier handling.  Drain cherries well.  Cover each cherry with sugar mixture.  Chill thoroughly.  Dip each one into melted mixture of chocolate and paraffin.

Banana Pudding

Banana Pudding

Ingredients: 1/2 cup           Sugar 1/3 cup           Flour Dash              Salt 3                 Eggs, separated 2 cups            Milk 1/2 tsp           Vanilla 45                Nilla Wafers (Nabisco is best) 5                 Bananas

Instructions: Measure milk, put egg yolks into milk in the measuring cup and beat to mix. In saucepan; put sugar, flour & salt, stir to mix. Slowly add milk mixture, mixing to avoid lumps from flour. When totally mixed cook over med heat until the thickness preferred. Add vanilla. Start layering with a layer of wafers on bottom followed by a layer of sliced bananas. About half way pour some sauce over it, then continue the layers and pour rest of sauce over top. (The number of Nilla Wafers and number of bananas vary depending on the final size desired.   I like mine juicy, so I don't use as many wafers as they say.  I use the ingredients in the original recipe that used to be on the Nabisco Nilla Wafer box except don’t make the meringue (so the egg whites are not used), and then mix it my Mom's way.)

Chocolate Cake - Melva's

1-3/4 cup   Sugar                    1-1/2 tsp   Baking Soda
3/4 cup     Shortening               1/2 tsp     Salt
2           Eggs                     1 cup       Buttermilk
1 tsp       Vanilla                  1/2 cup     Cocoa
2-1/2 cups  Flour                    1/2 cup     Boiling water

Cream shortening and sugar well. Add eggs one at a time beating after each addition. Add vanilla. Add sifted flour, baking soda and salt alternately with buttermilk. Add cocoa that has been mixed with hot water. Mix well. Pour into 2 - 9 inch or 1 9x13 greased and floured cake pans. Bake at 350* for about 25 min. Test with tooth pick, should come out clean. 9x13 pan will take longer. Cool and frost.

Minute Fudge Frosting

2 cups      sugar                    1/4 tsp     salt
1/4 cup     light corn syrup         1/2 cup     milk
1/2 cup     shortening               1 tsp       vanilla
2 sq.       unsweetened chocolate 
            (sub. 3T cocoa + 1T oil)


Mix all ingredients in sauce pan except vanilla.  Stir over low heat until chocolate and shortening melt.  Bring to rolling boil, stirring constantly for one minute.  Remove from heat, beat until lukewarm. Add vanilla, continue to beat until of right consistency to spread on cake. May take 1/2 hour of beating.

Carrot Cake - Whole Wheat

2-1/4 Cup           Sliced raw carrots 
2 Cups              Brown sugar
4                   Eggs
1 Cup               Oil
1/2 tsp.            Salt
3 tsp.              Cinnamon
2 tsp.              Baking soda
2 Cups              Whole wheat flour

Cover carrots with water and cook carrots till tender, mash drained carrots.  Beat brown sugar, eggs and oil, beat well.  Add salt, cinnamon, soda and flour into mixture.  Beat 2 minutes.  Pour into greased and floured 9x13 pan  Bake 350 deg. 35-40 minutes.  Spread with frosting and nuts if desired.

Frosting
1/2 Cup             Butter
8 oz.               Cream cheese
1/2 cup             Honey
2 tsp.              Vanilla

Blend butter and cheese. Add honey and vanilla. Beat till smooth.

Blueberry Jello Salad

Blueberry Jello Salad

Ingredients: 2 pkg             Grape Jello 1 cup             Boiling Water 1 #2 can          Crushed Pineapple (save juice) 1 can             Blueberries, rinsed 1/2 cup           Pecans 1 8oz             Cream Cheese, softened 1 cup             Sour Cream

Instructions:     Dissolve Jello in water. Add enough water to juice to make 2 cups. Add to Jello. Add fruit and nuts. Chill until partially set. Blend cream cheese and sour cream. Drop teaspoons of Jello into cheese mixture. Swirl and chill.

Lemon Chicken Recipe

Lemon Chicken Recipe

Ingredients: 1 T                oil 1 pound            chicken breast 2 cups             snow peas 1 4 oz. box        lemon Jello 1 T                corn starch 1/2 cup            chicken broth 2 T                Italian salad dressing 2 cloves           garlic

Instructions:     Heat oil in skillet on med-high. Add chicken and cook 4 minutes until cooked through. Add snow peas and cook 2 minutes. Mix Jello and cornstarch. Add broth, dressing and garlic. Stir until dissolved. Add to skillet. Cook 3 minutes on medium until sauce is thick.

Cornbread Dressing

Mikem Likems

From the Betty Crocker Cookbook, deleting the walnuts and substituting chocolate chips in the batter. A little more than half cup if you like.

The name? Mike liked them. Pam called them Mikem Likems.

Fruitcake Best-ever

Fruitcake - Best-ever

Ingredients: 1-1/2 lbs Mixed colors of candied fruit, chopped 1 cup Walnuts, chopped 1 cup Pecans, chopped 1/2 lb. Dark seedless raisins 1/2 lb. Chopped dates 1/4 cup Flour 1 cup Shortening 2 cups Brown sugar 1 cup (4 large) Eggs 1/2 cup Grape jelly 1/2 cup Grape juice 2-3/4 cups Sifted flour 1 tsp Baking powder 1 tsp Salt 1 tsp Cinnamon 1 tsp Allspice 1/2 tsp Nutmeg 1/2 tsp cloves

Instructions: Mix first six ingredients in large bowl, set aside. Stir shortening to soften. Gradually add sugar and cream till light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each. Soften jelly and combine with grape juice. Sift flour, baking powder, salt and spices 3 times; add to creamed mixture alternately with grape juice. Beat till smooth after each addition. Pour over fruits and nuts; mix. Line pan or pans with paper (tube pan or loaf pans). Do not flatten. Bake in very slow oven at 250 degrees for 3-4 hours. Cool in pan. Place pan containing 2 cups water on bottom shelf of oven to get greater volume, moist texture, shiny glaze.

Clove Cake

Sausage Quiche Squares

Strawberry Coffee Cake

Coleslaw

Click image to enlarge

Chicken ‘N Broccoli Almondine

Chicken ‘N Broccoli Almondine

Ingredients: 1/3 cup Blue Bonnet butter Blend 1/3 cup Planters Sliced Almonds 1/4 cup All-purpose flour 1/4 teaspoon Salt 1/8 teaspoon Ground black pepper 2 whole Boneless chicken breasts, split (about 1 lb) 1/2 teaspoon Thyme leaves 1/2 cup Dry white wine or chicken stock 2 cups Broccoli flowerets, cooked

Instructions: In skillet, over medium-low heat, melt butter blend. Add almonds; cook, stirring occasionally, until golden brown, about 5 minutes. Remove almonds with slotted spoon; set aside. Combine flour, salt and pepper. Coat chicken with mixture; shake off excess. Stir thyme into skillet. Over medium heat, brown chicken on both sides; stir in wine or chicken stock. Cover; cook over low heat for 5 to 10 minutes or until done. Add broccoli, cook until heated through. Remove broccoli and chicken to heated platter. Heat pan juices to boiling, stir in almonds; spoon over chicken. Makes 4 servings.

Lemon Cake

Lemon Cake

Cake Ingredients: 1/4 Cup           Butter 1/2 Cup           Shortening 2 Cup             Sugar 3                 Eggs 3 Cups            Flour 1/2 teaspoon      Salt 1/2 teaspoon      Soda 1 cup             Buttermilk 1 teaspoon        Vanilla 1 teaspoon        Lemon Juice 1 teaspoon        Grated Lemon Rind

Instructions Cake: Cream butter, shortening & sugar in mixing bowl. Add eggs, one at a time, mixing well. Combine flour, salt & soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice & lemon rind, mixing sell. Pour into greased 10” tube pan. Bake 350 deg for 1 hour. Remove from oven; pour Lemon Glaze over cake while it is still hot.

Glaze Ingredients: 1/4 Cup Butter 1 Cup Powdered Sugar 1 Lemon Juice only

Instructions Glaze: Melt butter over low heat in small saucepan. Add sugar & juice, mixing well.

Baked Beans

Baked Beans

Ingredients: 1 Pound Beef, Ground ½ cup Onion, finely chopped ½ teaspoon Salt ¼ teaspoon Black pepper 2 tablespoons Vinegar 2 tablespoons Sugar 1 can (16 Oz.) Pork & Beans ½ cup Ketchup ¼ teaspoon Tabasco sauce

Instructions: Cook ground beef & chopped onion in a small amount of fat in a heavy skillet. Cook very slowly until the meat has turned white. Drain off fat, add remaining ingredients and mix well. Put in casserole dish and bake at 350º for 30 minutes.

Strawberry Glaze Pie

Strawberry Glaze Pie

Ingredients: 4 cups Fresh Strawberries 1 cup Water 3/4 cup Sugar 3 tablespoons Corn Starch A few drops Red food coloring

Instructions: Crush 1-cup fresh strawberries and cook with 1-cup water about 2 minutes. Sieve. Combine 3/4-cup sugar and 3 tablespoons cornstarch. Stir into berry juice. Cook and stir till thickened and bubbly. Add few drops red food coloring. Place 1-1/2 cup fresh strawberries in baked and cooled 8-inch pie shell. Pour half the sauce over. Repeat layers with 1-1/2 cup berries and remaining sauce. Chill.

Sweet Potato Pie

Sweet Potato Pie

Ingredients: 2 Eggs 1 cup Sugar 1 teaspoon Salt 1/8 teaspoon Nutmeg 1 teaspoon Cinnamon 1 cup Milk 2 tablespoons Butter or Margarine 1-1/2 cup Sweet potatoes, cooked, mashed 1 Unbaked eight inch pie shell

Instructions: Beat eggs slightly; add sugar, salt, spices, and milk. Add butter to mashed sweet potatoes and blend milk & egg mixture. Pour into unbaked pie shell and bake at 450 for 10 minutes. Reduce to 350. Bake 30-40 minutes or until firm.

Lemon Meringue Pie (Mama’s)

Lemon Meringue Pie (Mama’s)

Ingredients: Filling: 2-1/3 cup Milk 3 Egg yolks 1 cup Sugar 7 tablespoons Flour, all-purpose 2 tablespoons Cornstarch 1 tablespoon Butter 1/3 cup Lemon juice 1 teaspoon Lemon rind Dash Salt Meringue: 3 Egg whites 6 tablespoons Sugar (2 T. per white) ¼ teaspoon Cream of tarter

Instructions: Filling: Mix all ingredients except lemon juice. Cook until mixture begins to thicken, then add juice & rind and cook until thick. Add dash of salt and the butter. Pour into cooked pie shell. Meringue: Put egg whites and cream of tarter into medium mixing bowl. Beat until stiff. Add 2 tablespoons of sugar at a time beating after each addition. Continue beating until the sugar is dissolved and no sugar grains can be felt (use fingers or tongue to test for graininess).

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients: 1/3 cup Flour, enriched, sifted 1 cup Sugar 1/4 teaspoon Salt 1/4 cup Cocoa, powder 2 cup Milk 3 Egg yokes, slightly beaten 2 Tablespoon Butter or margarine 1/2 teaspoon Vanilla 1 Pastry shell, 9-inch, baked

Instructions: Mix flour, sugar, cocoa and salt in saucepan. Mix egg yokes into milk. Add milk mixture into dry ingredients slowly. Cook over moderate heat, stirring constantly, until mixture thickens and boils, cook about 2-minutes. Remove from heat. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Serve with Cool-Whip.

Ice Box Fruitcake

Ice Box Fruitcake

Ingredients: 1 box (12oz.) Vanilla Wafers 1 lb. Raisins 1 lb. Pecans, roasted, broken 1 can Sweetened Condensed Milk 1 pkg. Coconut

Instructions: Crush wafers, add milk & other ingredients. Mix thoroughly. Pack hard in a suitable container(s) & store in refrigerator until needed.

Blueberry Crumble

Blueberry Crumble

Ingredients: 3 Cups Fresh blueberries ½ Cups Sugar 3 Tablespoons Flour plus ¾ cup for topping ½ cup Brown sugar ½ cup Rolled oats ½ cup (1 stick) butter

Instructions: Preheat oven to 350 deg. Rinse and drain berries. Pour berries into an 8” square baking dish such as Corningware; sprinkle with sugar and 3 tablespoons of flour. Mix and spread evenly over bottom of dish. In a separate bowl, combine ¾ cup flour, brown sugar, oats and butter. Mix with your hands until crumbly. Sprinkle evenly over berries. Bake for 30 to 35 minutes until fruit bubbles through topping. Serve warm. Serving tip: for a special treat top with wipped cream or ice cream.

Sunny Morning Muffins

Sunny Morning Muffins

Ingredients: 1 Cup Strawberries, chopped 1 Cup Sugar, plus 2 tablespoons 1 1/2 Cups All-purpose flour Pinch Ground cinnamon 1/2 teaspoon Baking soda 1/4 teaspoon Ground nutmeg 1 teaspoon Salt 1 Ripe banana, mashed 2 Large eggs 1/4 Cup Canola oil 1 Lemon, zested 1/2 pint Blueberries 1 Cup Chopped walnuts

Instructions: Preheat oven to 350 deg. F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients unto the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into lined muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. Yield: 12 muffins.

Pinwheel Cookies

Pinwheel Cookies

Ingredients: 1/2 cup Shortening 1/2 cup Sugar 1 Egg yoke 2 teaspoons Vanilla 1 tablespoon Milk 1-1/2 cups Flour, sifted enriched 1/2 teaspoon Baking powder 1/2 teaspoon Salt 1 ounce Chocolate, unsweetened, melted (1-square) 1 tablespoon Milk Hot milk

Instructions: Thoroughly cream shortening and sugar; blend in egg yolk, vanilla, and 1 tablespoon milk. Sift dry ingredients; stir into creamed mixture. To half of dough, add chocolate and 1 tablespoon milk; mix. Chill. For Pinwheels, roll chocolate and plain doughs in 10x13-inch rectangles. Brush chocolate layer with hot milk; place plain layer atop so it’s far edge extends beyond chocolate edge. Roll. Bake on greased cookie sheet in moderate oven (375 deg.) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Praline Recipe

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Praline Recipe (Frances’s)

Ingredients: 1 C Sugar 1/2 C Brown Sugar 1/2 C Milk 1 Small pkg Cook & Serve pudding (do not use instant) Any flavor. I prefer butterscotch or vanilla. 1C Pecans

Instructions: Combine all ingredients except pecans, in med ium pan. Bring to a rolling boil, and boil for 2 min. Add pecans and cook for 1 min more. Remove from heat, and beat with a spoon until thick. Quickly drop by spoonfuls on to wax paper. Let cool, and enjoy!

Vegetable Soup - Laura’s

Vegetable Soup (Laura's)

Ingredients: 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, finely chopped (I used the garlic press) 3 stalks celery, chopped 3 carrots, chopped 1 large potato, peeled and chopped 1 zucchini, chopped 1 tablespoon tomato paste Salt and pepper 6 cups broth (I used turkey broth then some canned chicken broth. I might not have been quite this much because the pot got full) 1 19-ounce can white beans, drained (I used Kroger brand) 1 cup fresh chopped baby spinach 1 can Italian style seasoned diced tomatoes (I used Hunt's)

Instructions: Heat the oil in a large pot over low heat. Add the onions and garlic and cook 5 minutes, stirring frequently. Add the celery, carrots, and potato and cook another 2 minutes. Add the zucchini, tomato paste, salt, and pepper and cook 1 minute. Raise the heat to high. Add the broth and bring the soup to a boil. Reduce the heat to low, (I think I cooked it a little longer at this point to make sure all the veggies were tender) add the beans, tomatoes, and spinach and cook about 10 to 15 minutes, or until the vegetables are tender and the soup is flavorful. Serve hot; can sprinkle with grated parmesan cheese just before serving. (Makes 6 to 8 servings) Except for the potatoes, the soup freezes quite well! :) :) Laura

Cornbread - Vidalia Onion

Vidalia Onion Cornbread

Ingredients: ¼ cup (1/2 stick) Butter 1 large Vidalia or other sweet onion, chopped 1 pkg (8-oz) Cornbread/Muffin mix 1 Egg, beaten 1/3 cup Milk, whole 1 cup Sour cream 1 cup Sharp Cheddar, grated, divided ¼ teaspoon Salt

Instructions: Preheat the oven to 450°F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, ½ cup of the cheese, and the salt. Stir to combine. Pour into the prepared pan and top with the remaining ½ cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Ham and Potato Chowder

Ham and Potato Chowder

Ingredients: 1 medium Onion, chopped 1 stalk Celery, chopped 2 medium Carrots, chopped 3 cloves Garlic, minced 4 cups Chicken broth, fat-free, reduced-sodium 2 cups Potatoes, cubed ¼ teaspoon Black pepper ½ teaspoon Thyme leaves, dried, crushed 2 tablespoons Cornstarch ¼ cup Water, cold 16 ounces Corn, frozen 2 cups Milk, low-fat (2-percent) 8 ounces Ham, extra lean, cubed 2 tablespoons Parsley, fresh, finely chopped

Instructions: Spray a large saucepan or Dutch oven with nonstick cooking spray and add the onion, celery, carrots and garlic. Sauté over medium-high heat for 2 or 3 minutes. Add enough chicken broth to cover the vegetables, then bring to a boil, cover the pan, reduce the heat to a simmer and cook until softened, about 15 minutes. Add the potatoes, pepper, thyme and the rest of the chicken broth, then bring back to a boil, reduce heat, cover and cook until done, about 15 more minutes. Combine the cornstarch and water, and add to the vegetables mixture, stirring constantly until it boils again. Add the corn, milk and ham, and bring back to a boil. Serve with fresh parsley to garnish. Makes 8 servings.

Biscuits - Honey Angel

Honey Angel Biscuits (Southern Living)

Ingredients: Biscuits 1 envelope (1/4 oz.) Active dry yeast 2 tablespoons Water, warm to 105° to 115° 5 cups Flour, all-purpose 1 tablespoon Baking powder 1 teaspoon Salt 1 cup Shortening 2 cups Buttermilk 3 tablespoons Honey Honey Butter ½ cup Butter or margarine, softened ¼ cup honey

Instructions: Biscuits: Combine yeast and 2 tablespoons warm water in a 1-cup measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or 2 forks until mixture is crumbly. Combine yeast mixture, buttermilk, and honey; add to dry ingredients, stirring just until moistened Turn dough out onto a lightly floured surface, and knead 1 minute. Roll dough to ½-inch thickness. Cut with a 2-inch round biscuit cutter, and place on ungreased baking sheets. Bake at 400° for 10 minutes or until golden. Serve with Honey Butter or chicken salad. Honey Butter: Stir together butter and honey in a small bowl until blended. Yield: 5 dozen

Slow-Cooker Veggie Chili

Slow-Cooker Veggie Chili

Ingredients: 2 (1 cup) Large carrots, diced 2 (1/2 cup) Celery ribs, diced 1 medium Sweet onion, diced 2 pkg. (8 oz.) Mushrooms, fresh, sliced 1 large (1-1/2 cups) Zucchini, chopped 1 cup Yellow squash, chopped 1 tablespoon Chili powder 1 teaspoon Basil, dried 1 teaspoon Seasoned pepper 1 can (8 oz.) Tomato sauce 3 cups Tomato juice 1 cup Corn, frozen whole kernel 2 cans (14-1/2 oz.) Diced tomatoes, undrained Vegetable cooking spray 4 cans (15 oz.) Pinto, black great northern, or kidney beans, rinsed and drained

Instructions: Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes. Stir together tomato sauce and tomato juice in a 6-quart slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months. Yield: 15 servings