Bowers: The Recipe Box

Billie's Italian Cream Cake

2012-01-16T13:10:00.000-08:00

Ingredients

FOR THE CAKE:
1 stick Butter
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs (separated)
3 teaspoons Vanilla
1 cup Coconut (from PW: If You Think You Hate Coconut, Trust Me: I Do Too, And I Love It In This Recipe)
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk

FOR FROSTING:
2 packages (8 Oz) Cream Cheese
1 stick Butter
2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts
1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

http://thepioneerwoman.com/cooking/2009/07/billies-italian-cream-cake-recipe/

Easy Lasagna

2012-01-13T18:21:00.001-08:00

6 cups spaghetti sauce with meat*

9 lasagna noodles, cooked

Cheese Mixture:
32 ounce ricotta
2 eggs
2 cups shredded mozzarella
1/4 cup shredded parmesan
2 tsp. dried parsley
salt and pepper to taste

Topping:
1 cup mozzarella
1/4 cup shredded parmesan

Layer in 9x13 pan:
1 1/2 cups sauce
3 noodles
1 1/2 cups cheese mixture

Repeat three times; end with the last 1 1/2 cups sauce and top with cheeses. Cover with foil and bake at 350 for 45 minutes. Uncover and bake another 10 minutes. Remove from oven and let stand 10 minutes before serving.

*or a 32 ounce jar Prego with a pound of cooked and drained lean ground beef added.

Baked Spaghetti

2012-01-05T16:52:00.000-08:00

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Buffalo Chicken Dip

2011-12-09T08:47:00.000-08:00

Too easy...spread softened cream cheese (1 package) in a baking dish (I use a quiche pan, but 9x13 is fine)...spread chopped chicken (I use the fajita strips from the frozen food section at Wal-Mart - 1 bag), pour 1/2 to 3/4 cup of Fred's Buffalo Wing sauce over the chicken. Top with cheddar cheese and bake at 350 until bubbly...way too easy...and great with fritos...c

Greg’s Shrimp and Grits

2011-11-03T09:25:00.001-07:00

(Serves 4–6)

3 cups water
1 cup Geechie Boy stone-ground grits
1 ½ cups half and half
Salt to taste
Dollop of butter
Handful finely chopped tomatoes and onions
1 lb. peeled shrimp
½ cup white wine

Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.

Shrimp Gravy
Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.

Plate grits. Pour entire shrimp and gravy over grits, and serve.

http://gardenandgun.com/shrimp-and-grits-recipe

Grandmother's Three Bean Salad

2011-10-14T07:40:00.000-07:00

1 can green beans (15oz)
1 can yellow beans (wax)
1 can kidney beans (drained and rinsed)
1 small green pepper (chopped)
1 small onion (chopped)
¾ cup sugar
1 tsp salt
½ cup salad oil
2/3 cup vinegar (white)

Drain beans – add other ingredients. Refrigerate overnight.

(As children, my cousins and I were so weirded out by this dish that we refused to even sit by it!)

Lauren's Corn Dip via Ashley

2011-09-18T18:49:00.000-07:00

1 can white shoe peg corn (drained)
1 large jar chopped pimento
1 chopped green onion
1/2 cup mayo
1/2 cup sour cream
8 oz.grated sharp cheddar cheese
1 large can chopped green chilies
1 small jar chopped jalapenos (to taste - can get hot!)
several dashes of garlic salt
Mix and serve with Fritos.

Bourbon Slush

2011-08-31T16:28:00.001-07:00

http://gardenandgun.com/newsletter/knockout-punch/?xid=8-30

Blond Brownies

2011-08-23T11:35:00.000-07:00

3 eggs
1 stick butter, melted
1 box brown sugar
2 cups self-rising flour
1 T vanilla
2 cups chopped pecans

Preheat oven to 375. Beat together eggs and sugar, add melted butter and flour gradually, mixing well. Add vanilla and nuts. Bake in greased 9x13 pan for 30 minutes. Cool and cut into squares.

Ham and Swiss Sliders

2011-08-23T11:32:00.000-07:00

3 pkg Pepperidge Farm Party Rolls
1 stick butter
3 T poppy seeds
1 T L&P
3T mustard
onion flakes
1 pound ham, thinly sliced
3/4 pound Swiss cheese, thinly sliced

Cream butter. Add next four ingredients. Spread on tops and bottoms of split rolls. Put ham and cheese on bottom layer of rolls and replace tops. Return to aluminum pans, cover with foil, and bake for 10 minutes in preheated 400 oven. Cut into individual rolls and serve hot.

Good Seasons from Scratch

2011-01-11T21:59:00.001-08:00

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt
Mix the above ingredients together and store till ready to use. To make dressing, whisk together 1/4 cup white vinegar/red wine vinegar/balsamic vinegar or apple cider vinegar (just pick and use one vinegar), 2/3 c olive oil, 2 tbsp water, and 2 tbsp of the above dry mix. Store in refrigerator.

Angie’s Pull-Apart Roast

2010-12-17T07:53:00.000-08:00

(go ahead and double this one...)

one 4lb. rump roast
1/2 cup flour
1/2 cup vegetable oil
3 beef bouillon cubes
1 chicken bouillon cube
1 medium onion (sliced)
1 green pepper
1 clove of garlic (minced)
2 cups water

Combine flour and oil in a dutch oven. Heat over medium-high heat. Stir constantly. This is your roux. When it turns the color of brown gravy, add bouillon and garlic. Dissolve. Add onion, green pepper, meat and water. Cover and simmer for 3 to 4 hours. Turn meat every hour. With 2 forks, shred or pull-apart during last hour. Serve over rice.

Sa's Pecan Pie

2010-12-02T16:33:00.000-08:00

3 jumbo eggs
½ cup sugar
1 cup white Karo syrup
1 tablespoon vanilla
¼ cup melted butter
1 cup or more of chopped pecans
1 unbaked pie crust

Beat eggs. Stir in sugar and syrup. Add vanilla. Blend in melted butter and add nuts. Bake at 375 for 10 minutes; 350 for 25-30 minutes.

Ashley's Four Cheese Macaroni

2010-11-29T08:38:00.000-08:00

1 tablespoon vegetable oil
1 (16 oz) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half and half
8 oz cubed processed cheese food
2 eggs, beaten
1/4 tsp salt
1/8 tsp pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 - 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven 350 degrees.

Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Salsa

2010-02-05T09:22:00.000-08:00

1 can (28 oz) diced tomatoes
2 cans (10 oz) Rotel
¼ cups chopped onion
1 clove garlic, minced
¼ teaspoon sugar
¼ teaspoon salt, more to taste
¼ teaspoon ground cumin or chili powder
½ whole lime juice

Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you’d like, maybe 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Winter Salad

2009-12-12T22:02:00.000-08:00

Mixed salad greens

one small bell pepper

one small cucumber

one pear

one apple

one navel orange

Good Seasons Italian salad dressing

Peel cucumber and orange. Chop all fruits and veggies and marinate in salad dressing. Just before serving, toss with salad greens.

Oh, Be Joyful

2009-12-12T21:57:00.000-08:00

cranberry-pomegranate juice

fresh ginger

rum

Slice thin strips of ginger and put in container of juice for several days. Before serving, mix four parts juice and one part rum.

Kahlua Cheesecake Trifle

2009-12-12T21:45:00.000-08:00

This recipe is best made several hours before serving.

1 box chocolate cake mix

2 small boxes Jello cheesecake pudding mix

2 8-oz. tubs Cool Whip

3 cups milk

1 cup Kahlua

small Hershey chocolate bar

Prepare cake mix according to package directions.

Combine pudding mix, milk, and Kahlua. Blend in one container of Cool Whip. Chill.

When cake is cool, crumble 1/8 cake in bottom of glass bowl and add a layer of pudding mixture. Crumble another 1/8 of cake and add a layer of plain Cool Whip. Repeat layers, finishing with Cool Whip, and top with grated chocolate bar.

Jalapeno Popper Spread

2009-11-09T20:48:00.000-08:00

A Mom's Life: Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise (please do not use Miracle Whip...use Mayo or you might be disappointed!)
1 (4 ounce) can chopped green chilies, drained
4 ounces diced jalapeno peppers, drained (I used the kind in the jar and added them into the empty green chilies can until it was full, but you could use fresh or canned as well)
1 cup fresh grated Parmesan cheese (don't use the grated powdery because it just doesn't melt the same.)
1/2 cup of Panko crumbs that have been tossed in a little olive oil
Baguettes, sliced and toasted

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapenos. Spread into dish and sprinkle with Parmesan cheese and then bread crumbs. Bake at 375 degrees for 30 minutes.
Spread on toasted baguette slices and enjoy!

Caramel-Cream Macchiato Coffee

2009-11-07T10:37:00.001-08:00

Beat 1 cup whipping cream, 3 Tbsp. jarred caramel topping, and 1/2 tsp vanilla with an electric mixer on low speed until stiff peaks form. Spoon whipped cream into mugs, and pour hot brewed coffee over caramel whipped cream.

Melissa's Sonorra Bean Dip

2009-11-05T17:50:00.000-08:00

16 oz Sour Cream - Full Fat - no lite or Fat Free!
2 blocks of Cream Cheese - store brand is fine, but again, Full Fat!
2 cans refried beans or 1 larger (40oz?) can - fat free is okay here
1 packet of taco seasoning
2 - 4 cups (or more!) shredded mexican cheese blend - Don’t skimp!

Mix together the sour cream, cream cheese, beans & taco seasoning. Use a handheld or stand electric mixer. Trust me when I say no hand mixing. It’s too much work and it will never mix evenly anyway. Pour in a 9x13 casserole dish. Spray it with Pam first if you can remember. I always forget. Then top generously with all the shredded cheese. The more the better! Cover and bake at 350 for 30 minutes. Uncover and bake for 5 more minutes.

recipe from The Littlest Lobo: It's Diptastic!

Pesto and Cream Cheese Crostini

2009-10-31T18:00:00.000-07:00

Toast thin slices of baguette.
Spread cream cheese on each and top with pesto and parmesan.

Tortilla Soup

2009-10-28T16:44:00.000-07:00

http://thebigmamablog.com/4251/represent-with-some-tortilla-soup/#comments

Momee’s Boiled Vanilla Custard Ice Cream

2009-10-12T16:04:00.000-07:00

12 eggs
3 ½ quarts milk
2 ½ cups sugar
3 T flour (not heaping, not level – in between)
vanilla
evaporated milk

Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.

Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).

*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.

The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!

Shrimp and Wild Rice Casserole

2009-10-10T08:13:00.000-07:00

Recipe courtesy Paula Deen - Serves: 6 to 8

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Chocolate Brownie Trifle

2009-09-25T07:56:00.000-07:00

http://therobertsonfamilytx.blogspot.com/2009/09/since-bikini-season-is-over.html

Homemade Chocolate Syrup

2009-07-17T19:29:00.001-07:00

http://smallnotebook.org/2009/07/10/homemade-chocolate-syrup/

Mary Ann's Green Beans

2009-07-06T11:52:00.000-07:00

2 large cans of Allen's Italian style green beans
3/4 c. brown sugar
1 T. chopped garlic (or use garlic powder)
3/4 stick melted butter
2 T. low sodium soy sauce
5 or 6 pieces of microwavable bacon that has been heated in the microwave and crumbled

Rinse the beans thoroughly to get rid of the can taste and boil them in water for about 30 minutes. Mix all ingredients, place in casserole dish, and bake for about 45 minutes at 350 degrees.

Raspberry Gelato

2009-05-31T18:48:00.000-07:00

Click the picture for the original recipe for this easy dessert!

a 12ish-oz. bag of frozen raspberries
1/3 cup of sugar (start with less and add if you worried about it being too sweet)
1/2 cup of heavy cream

Whir them all together in a food processor or blender until it's completely smooth. THAT'S. IT. And this feeds 4-6 people, depending how you interpret "portion size."
Depending on how frozen your berries are, you might have to whir a bit longer, but you can serve it immediately if you'd like. Or just pour the bright pink awesomeness into a container and throw it in the freezer for a couple of hours. For a lighter option, try plain yogurt instead of the cream.

Flour Tortillas

2009-05-31T12:24:00.001-07:00

www.thefreshloaf.com/keyword/tortillas

Hasselback Potatoes

2009-05-30T20:16:00.000-07:00

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

Homemade Greek Yogurt

2009-04-29T19:19:00.000-07:00

Find the recipe for traditional and Greek yogurts HERE.

Kaybo's Chocolate Eclair Cake

2009-04-23T09:21:00.000-07:00

2 packages French vanilla instant pudding mix
3 cups cold milk
8 ounces cool whip
Whole box graham crackers

Mix pudding and milk. Beat 2 minutes with blender. Add cool whip and mix. Layer a 9 x 13 x 2 in pan with graham crackers. Top with ½ of pudding mix. Repeat another layer of graham crackers. Top with remaining cool whip. Repeat a final layer of graham crackers. Make the following icing. Let the icing cool completely and pour over the top of graham crackers. Chill two hours. Can make a day ahead and it is even more delicious.

Icing
1 cup sugar
1/3 cup cocoa
¼ cup milk
1 tsp vanilla extract
1 stick butter

Mix all together. Bring to a boil. Let cool completely before putting on cake..

Macaroni and Cheese

2009-04-14T09:41:00.000-07:00

Paula Deen's macaroni and cheese recipe...

Recipe courtesy Paula Deen

Prep Time: 10 min Cook Time: 55 min Serves: 6 to 8

Ingredients
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Poppy Seed Chicken

2009-03-18T19:14:00.000-07:00

Cut four chicken breasts into chunks and sauté in a bit of olive oil until done.

Combine chicken with two cans of cream of mushroom (or chicken) soup, 16 oz. sour cream, and about 2 tablespoons of poppy seeds and place in casserole dish.

Melt one stick of butter and crush one sleeve of Ritz crackers. Mix together and sprinkle on top.

Bake at 350 for 20-30 minutes and serve with rice.

Broiled Asparagus

2009-02-20T08:21:00.000-08:00

fresh asparagus
olive oil
salt and pepper

Preheat the broiler and put the rack 4-6 inches below it.
Put asparagus in zip lock bag with small amount of olive oil and seasonings.
Arrange the asparagus in one layer on a shallow baking sheet. Spread them apart so there’s a little space between each spear. Broil, shaking the pan once or twice, until they’re tender and brown in spots, 8-10 minutes.

Ann's Spiced Pecans

2008-12-18T06:58:00.000-08:00

1 egg white beaten

Mix together the following dry ingredients:
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Stir 2 cups pecans into beaten egg white. Then stir in sugar mixture. Place on a greased cookie sheet and bake at 275 for 30 minutes. Stir every 10 minutes.

Twice Baked Potato Casserole

2008-12-13T08:59:00.000-08:00

10 large russet baking potatoes (about 7 pounds)
1 stick unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Bake potatoes until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. Allow to cool. Remove and discard skins. In a bowl, combine potatoes, butter, sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Place the mixture in a buttered 9x13 casserole and top with the remaining grated cheddar. Bake for 35 to 40 minutes at 375, until bubbly around the edges and heated through. Serves 12.

Caramel Ice Cream Dessert

2008-12-04T08:59:00.001-08:00

There are three parts to this dessert:
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.

Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine

Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.

Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk

Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.

In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.

The caramel sauce is great on it’s own as a topper for ice cream or pound cake!

Pearl’s Pound Cake

2008-12-04T08:59:00.000-08:00

All ingredients should be at room temperature before mixing.

Two sticks butter
One scant teaspoon baking powder
One-half cup Crisco
One-eighth teaspoon salt
Two and two-thirds cup sugar
Two-thirds cup milk
Five eggs
Two teaspoons vanilla
Three and one-third cups White Lily flour (sifted before measuring)

Cream butter in electric mixer.
Add Crisco and cream two minutes.
Add sugar and cream for six minutes.
Add eggs, one at a time, beating after each.
Combine flour, baking powder, and salt.
Add to mixer, alternating with milk.
Add vanilla.
Transfer batter to a pair of greased and floured loaf pans or tube pan.
Bake at 300 until done, about an hour and a half.
Cake is done when golden brown and pulling away from sides of pan.
Turn the cake out right away.

Aunt Angelyn's Bushel Basket Cookies

2008-12-04T08:58:00.000-08:00

2 cups shortening
1 ½ cups light brown sugar
1 ½ cups granulated sugar
2 teaspoons vanilla
3 eggs
3 ½ cups plain flour
2 cups quick oatmeal
2 cups crushed cornflakes
2 cups chopped pecans
1 package butterscotch morsels
1 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder

Cream first 5 ingredients. Stir in dry ingredients by hand.
Drop by teaspoonfuls on ungreased cookie sheet.
Flatten cookies a little because they do not flatten while baking.
Bake at 350 until light brown, 12-15 minutes.
These are great to make when you need mass quantities. The term ‘bushel basket’ is not in the name just for decoration, you know. That’s approximately the size of the container you will need to store these gems.

Freestyle Apple Tart

2008-12-03T19:01:00.000-08:00

Click picture to link to recipe.

Sa's Broccoli Casserole #1

2008-12-03T15:01:00.000-08:00

fresh or frozen broccoli, cooked (two or three bunches)
1 can cream of mushroom soup
½ cup mayonnaise
small jar minced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers

Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.

Brownie Pie

2008-12-02T18:45:00.000-08:00

brownie mix
half gallon ice cream (vanilla, rocky road, chocolate chip, ripple....you decide)
sliced almonds (optional)
chocolate syrup (optional)

Mix brownies according to package directions. Divide batter between two pie pans and bake as directed. Let cool. Divide slightly softened ice cream between the pies and spread smoothly. Cover with plastic wrap and freeze. Before serving, top with almonds, chocolate syrup, or other topping. This can also be made in a 9x13 dish.

Sinful Caramel Pie

2008-12-02T18:13:00.000-08:00

2 deep-dish 9-inch pie shells
1 8-oz cream cheese, softened
1 14-oz eagle brand milk
1 16-oz cool whip
1/2 stick butter
1 cup chopped pecans
1 cup coconut
1 12-oz caramel ice cream topping

Bake pie shells according to directions and allow to cool. Melt butter in skillet. Add coconut and pecans and toast until golden brown, stirring constantly. Allow to cool. Beat together cream cheese and condensed milk with handheld mixer until smooth; fold in cool whip.

Layer in pie shell: cream cheese mixture, coconut-pecan mixture, drizzled caramel topping.

Cream Cheese Pie

2008-12-02T18:12:00.000-08:00

2 beaten eggs
1 cup sugar
16 oz. cream cheese
1 tsp vanilla
graham cracker crust (homemade is best)
1 pt sour cream
2 T sugar
½ tsp vanilla

Combine first four ingredients and microwave in graham cracker crust 5-6 minutes, turning every 2 minutes or so (mixture will rise during microwaving).

Combine last three ingredients and spread on cooled pie. Microwave 1 minute. Chill several hours. Great topped with strawberries or blueberries (or both!).

Nestle Toll House Chocolate Chip Cookies

2008-12-02T18:02:00.000-08:00

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Rae’s Oatmeal Cookies

2008-12-02T17:59:00.000-08:00

¾ cup Crisco
1 cup sugar
2 cups uncooked oatmeal
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
2 tsp cinnamon
1 cup chopped pecans
½ cup buttermilk or water

Cream shortening and sugar. Add oatmeal, flour with soda and baking powder, then nuts and spices. Moisten with buttermilk or water. Drop from spoon onto a cookie sheet lined with parchment paper and bake at 375 for 10 to 12 minutes.

My Macaroons

2008-12-02T17:57:00.000-08:00

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/8 tsp salt
1 1/3 cup sugar
1 14-oz pkg flaked coconut

Preheat oven to 325. In large mixing bowl beat first four ingredients with electric mixer on high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut. Using a scoop, drop mixture in mounds on parchment lined cookie sheets. Place on separate racks in oven and bake 20 minutes. Turn off oven and let cookies dry in oven 30 minutes. Transfer to wire rack to cool.

Sa's Butterscotch Brownies

2008-12-02T17:53:00.000-08:00

6 oz Nestle’s butterscotch morsels
¼ cup margarine
1 cup light brown sugar, packed
2 eggs
½ tsp. vanilla
1 cup flour
1 tsp. baking powder
½ cup chopped pecans

Preheat oven to 350. Melt morsels and butter over hot water in double boiler. Remove from heat and stir in brown sugar. Cool for five minutes and stir in eggs and vanilla. Sift together and stir in flour and baking powder. Stir in nuts. Spread in 9x13 pan and bake at for 25 minutes.

Graham Cracker Brittle

2008-12-02T17:51:00.000-08:00

1 cup brown sugar
½ cup chopped pecans
2 sticks butter
graham crackers

Boil first three ingredients together 3-5 minutes, until thick.
Spread over graham crackers and bake at 325 for 15 minutes.
Let cool and break apart.

Bourbon Balls

2008-12-02T17:49:00.000-08:00

1 cup finely crushed vanilla wafers
1 cup confectioners sugar
1 cup chopped pecans
2 T cocoa
2 T light corn syrup
¼ cup bourbon

Stir together dry ingredients and pecans. Add corn syrup and bourbon; mix well. With wet hands, shape into 1-inch balls. Roll in powdered sugar. Store in airtight container. Makes 36

Peanut Butter Cookies and Sultans

2008-12-02T17:48:00.000-08:00

¼ cup Crisco
¼ cup butter or margarine
½ cup sugar
½ cup brown sugar
½ cup peanut butter
1 egg
1 ¼ cup self-rising flour

Mix first six ingredients and then blend in flour. Cover and chill until firm. Shape in 1-inch balls. Place 1 inch apart on ungreased cookie sheet and bake in preheated 375 for 10 to 12 minutes. Cool on wire racks. For Sultans, add a Hershey Kiss to top of each cookie while still warm.

Thumbprint and Snowflake Cookies

2008-12-02T17:43:00.000-08:00

2 sticks margarine
1 cup sifted powdered sugar
2 cups flour
1 cup finely chopped pecans
1 tablespoon vanilla

Cream margarine. Add powdered sugar, flour, and vanilla. Stir in pecans. Shape in 1-inch balls. Place 2 inches apart on ungreased cookie sheet.

For thumbprints, make indentation with thumb; for snowflakes, bake in ball shape. Bake in preheated 375 oven for 15 to 17 minutes. Cool on wire racks.

For snowflakes, dust liberally with powdered sugar. For thumbprints, fill indentation with powdered sugar mixed with lemon juice and colored with food coloring.

German Chocolate Cake

2008-12-02T16:41:00.000-08:00

one 4-ounce bar Baker’s German’s Sweet Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar 4 eggs, separated
1 teaspoon vanilla
2 ½ cups sifted cake flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

Melt chocolate in boiling water; cool and set aside. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add chocolate and vanilla; mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat until smooth. Fold in stiffly beaten egg whites. Pour into three deep 8 or 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30-40 minutes. Cool before frosting with coconut pecan frosting.

Coconut Pecan Frosting for German Chocolate Cake

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, margarine, and vanilla. Cook, stirring, over medium heat until thickened, about 12 minutes. Add coconut and pecans; beat until thick enough to spread. Spread between layers and on to of cake.

Note: This cake rose from the obscurity of a home kitchen to become an American classic and was first published, not in Germany, but in Dallas. A Texas homemaker sent the recipe for German's chocolate cake to a Dallas newspaper in the fall of 1957; the resulting spike in German's Sweet Chocolate sales put General Foods (which then owned Baker's Chocolate) on alert; the company quickly sent copies of the recipe and photos of the cake to newspapers across the nation. Everywhere the recipe was published, food editors were swamped with requests for information on where to buy the chocolate. In a year, sales jumped 73 percent. The cake's name comes from the sweet chocolate baking bar developed for Baker's Chocolate Co. in 1852 by Sam German. Hence the name Baker's German's Sweet Chocolate. However, in most recipes and products today, the apostrophe and the "s" have been dropped, fueling the assumption that it's German.

Alma Kate's Peach Cobbler

2008-12-02T16:34:00.000-08:00

1 stick margarine, melted in 9x13 pyrex
1 cup milk
1 cup self-rising flour
1 cup sugar
4 cups sliced peaches, sweetened to taste

Combine milk, flour, and sugar; add to melted margarine. Top with peaches and do not stir. Bake at 375 for 40 minutes or until browned. Serve warm, topped with ice cream.

Blueberry Pie

2008-12-02T16:30:00.000-08:00

Kate wrote this version of the recipe many years ago during a lesson in Sa’s kitchen…it is presented here just as she wrote it then.

2 cups flour
1 mixing bowl
2 teaspoons salt
Mix.
10 good spoons of Crisco
Cut in Crisco with spoon.
¾ cup ice water add a little at a time
Knead.
Roll out little more than half.
Place in pie pan.
Cut off edge, leave half inch.
Preheat to 375.

1 ½ cups of sugar
“hipping” tablespoon of flour
2 cartons of bb in mixing bowl with flour and sugar then dump in pie.
A few drops of lemon juice out of real lemon.
Criss cross.
Bake for 40 min.

Sa's Chinese Pepper Steak

2008-12-02T16:07:00.000-08:00

1½ pound round steak, in thin strips
2 tablespoons vegetable oil salt to taste
1 green pepper, cut into strips
1 onion, chopped 1 tablespoon
soy sauce
1 tablespoon sherry
1/8 teaspoon garlic powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
1 tomato, cut into wedges
hot cooked rice

Quickly brown mean in hot oil; add salt, green pepper, onion, soy sauce, sherry, garlic powder, and ginger. Cover and cook over low heat 10 minutes. Combine cornstarch and water; stir until cornstarch is dissolved. Add to meat mixture; cook, stirring constantly, until slightly thickened. Add tomato; cover and simmer about 10 minutes. Additional water may be added if needed. Serve over rice. Serves 4

Crock Pot Roast

2008-12-02T16:05:00.000-08:00

Rump roast
1 can French onion soup
1 can cream of mushroom soup

Combine in crockpot and cook on slow overnight.

My Enchiladas

2008-12-02T16:03:00.000-08:00

1 can cream of mushroom soup
1 can refried beans
1 can enchilada sauce
2 cups grated cheddar
½ to 1 lb lean ground beef, cooked
1 cup salsa
12 6-inch tortillas

Combine soup, beans, beef, one cup of cheese, and salsa. Place spoonfuls of mixture in tortillas and roll up. Place seam side down in lightly greased 9x13 baking dish. Top with enchilada sauce and remaining cheese. Heat at 350 for about 20 minutes.

10 Minute Fettuccine from the American Heart Association

2008-12-02T15:57:00.000-08:00

14.5 ounce can no-salt-added diced tomatoes, undrained
2 cups fat free, low-sodium chicken broth
2 pepperoncini (Tuscan peppers), stemmed, seeded, and minced, or 1 tbsp white wine vinegar
2 medium garlic cloves, minced, or 1 tsp bottle minced garlic
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper (optional)
8-9 ounces fresh fettuccine
6-8 ounces sliced or coarsely chopped fresh mushrooms (optional)
2 large zucchini, grated
3 tbsps chopped fresh basil, or tbsp dried, crumbled
1 tbsp plus 1 tsp shredded or grated Parmesan or Romano cheese

Heat a large, deep skillet over high heat. Put the undrained tomatoes, broth, pepperoncini, garlic, sugar, salt, and pepper in the skillet; stir. Bring to a simmer. Gently stir in the pasta, mushrooms, and zucchini; cook for 2 minutes, stirring occasionally. Reduce the heat to medium-high. Stir gently; cook for 2 minutes, or until tender. (The pasta will become gummy if overcooked.) Stir in basil. To serve, spoon the pasta and sauce into bowls; sprinkle with cheese.

Optional: dice chicken and saute in the skillet before adding tomatoes.

Parmesan Chicken

2008-12-02T15:51:00.000-08:00

Melt a stick of butter. Dredge chicken breasts in butter. Sprinkle with season salt. Sprinkle with bread crumbs. Sprinkle with paprika. Sprinkle with parmesan cheese. Wrap casserole dish in foil and don’t peek. Bake at 350 for one hour.

Country Captain Chicken

2008-12-02T15:45:00.000-08:00

“This special way of preparing chicken was originated by a famous Columbus hostess, the late Mrs. W.L. Bullard, to be served to Franklin D. Roosevelt and his distinguished guests at the Bullard summer home at Warm Springs, Georgia. It has been served to a star-studded list, including Generals Bradley, Eisenhower, Marshall, Patton, and Pershing. When en route to Europe during World War II General Patton had to come back for a day at Fort Benning. He wired a well-known hostess in Columbus, ‘If you can’t give me a party, and serve Country Captain, meet me at the train with a bucket of the stuff’.” ~ Sara Spano, Food Editor, Columbus Ledger-Enquirer

3 ½ to 4 pounds chicken breasts
flour, seasoned with salt and pepper
shortening
2 onions, finely chopped
2 green peppers, finely chopped
1 small garlic bud, minced
1 ½ teaspoons salt
½ teaspoon white pepper
3 teaspoons curry powder
3 16-ounce cans tomatoes
½ teaspoon chopped parsley
½ teaspoon powdered thyme
¼ pound blanched almonds, toasted
2 cups cooked rice
parsley for garnish

Remove skin from chicken and roll pieces in flour, salt, and pepper. Brown in shortening. Remove chicken from pan but keep it hot (this is the secret of the dish’s success). Into the shortening in which the chicken has been browned, put the onions, pepper, and garlic. Cook very slowly, stirring constantly. Season with salt, pepper, and curry powder; add tomatoes, parsley, and thyme. Put chicken into roaster and pour mixture over it. If it does not cover the chicken, rinse out the skillet in which mixture was cooking and pour over chicken. Cover roaster tightly. Bake at 350 for 45 minutes, until chicken is tender. Place chicken in center of a large platter and pile hot fluffy rice around it. Pour sauce mixture over the rice. Scatter almonds on top. Garnish with parsley.

Edison Cookbook Chicken Casserole

2008-12-02T15:42:00.000-08:00

1 stick butter
¼ cup green pepper
½ cup chopped onion
½ tsp celery salt
¼ tsp pepper
½ tsp salt
1 can mushrooms (7 oz.)
1 can cream of chicken soup
1 large can evaporated milk
3 tsp chopped pimiento
3 cups cooked chicken
½ cup sharp cheddar
¼ cup parmesan
2 cups cooked rice

Drain mushrooms, saving liquid. Melt butter in saucepan. Sauté onion and bell pepper, adding seasonings and mushroom liquid. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring until smooth and thickened. In a large bowl, mix rice, mushrooms, pimiento, and chicken. Stir in sautéed vegetables. Pour into buttered casserole dish. Top with cheddar and parmesan. Bake in 350 oven for 30 minutes until lightly browned and bubbly. Serves 10

Chicken a la King

2008-12-02T15:35:00.000-08:00

mushrooms (2-ounce can)
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
½ tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 cup half-and-half 1 cup
diced cooked chicken
chopped pimiento (2-ounce jar)
sherry

Sauté’ mushrooms and green pepper in butter; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly; remove from heat. Slowly stir in broth and half-and-half. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add chicken and pimiento and continue cooking until meat is heated through. Add sherry to taste. Serve hot over toast or noodles. Serves 4

Maydee’s Easy Chicken Casserole

2008-12-02T15:33:00.000-08:00

2 cans of chicken
1 can cream of chicken soup
½ stick margarine, melted
8 oz sour cream
dash pepper
sliced water chestnuts, optional
toasted almonds, optional

Combine all ingredients except Ritz and pour into greased casserole. Top with crushed Ritz and bake at 350 for 30 minutes.

Chicken Salad

2008-12-02T15:31:00.000-08:00

roasted chicken, shredded
apples, chopped
grapes, sliced in half
pecans, chopped
mayonnaise
curry powder, optional
salt & pepper

Combine all ingredients; adjust quantities to taste.

Chicken Pie

2008-12-02T15:27:00.000-08:00

1 boned chicken
1 cup chicken broth
1 can cream soup
1 cup milk
1 stick melted butter
1 cup self-rising flour

Combine chicken, broth, and soup and pour into casserole dish. Combine milk, butter, and flour and pour onto chicken mixture. Bake at 350 for about 45 minutes. Vegetables or hard-boiled eggs may be added to chicken mixture if desired.

Betsey's Chicken Fettucini Salad

2008-12-02T15:23:00.000-08:00

4 large boneless, skinless chicken breasts, sliced into 1-inch wide strips
2 tablespoons chopped fresh thyme leaves
2 tsp salt
1 tsp pepper
3 tablespoons olive oil
3 (9-ounce) packages fresh fettuccine or linguini
2 cups mayonnaise
1/2 cup chopped green onions, green part only
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt

Preheat the oven to 350 degrees F. Place chicken on jelly roll pan; sprinkle it with some of the salt and pepper and all of the thyme, and then drizzle it with olive oil.

(next time try pan frying or grilling strips and substituting broth for some of the mayo)

Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon salt, and the seasoning salt, and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta and top with roasted asparagus.

Helen Humphries’ Ratatouille

2008-12-02T15:17:00.000-08:00

1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)

Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.

We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.

Chile Rellenos

2008-12-02T15:15:00.000-08:00

8-9 small cans whole green chiles
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. flour
4 eggs

Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.

This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!

Sa's Broccoli Casserole #2

2008-12-02T15:13:00.001-08:00

fresh or frozen broccoli, cooked
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce
juice of ½ lemon
2 tablespoons grated onion
½ teaspoon garlic salt
½ small can sliced water chestnuts
½ stick margarine
salt & pepper

Grease casserole dish with margarine, using all. Add ½ cooked broccoli, ½ can soup, all other ingredients in layers. Bake at 350 until casserole is bubbling.

Baby Carrots

2008-12-02T15:10:00.000-08:00

Cook baby carrots until tender. Drain and add plenty of butter and seasoning.

Beverly’s Squash Casserole

2008-12-02T15:07:00.000-08:00

6-8 tender small yellow gooseneck squash
salt and pepper to taste
2 tablespoons butter
1 beef bouillon cube
small onion, grated
1 egg, well beaten
1 cup sour cream
½ cup breadcrumbs
½ cup grated cheddar cheese

Cut up squash and cook until tender. Mash squash and while hot, add butter, bouillon cube, and onion. Beat egg into sour cream and add to squash. Pour into casserole dish. Combine breadcrumbs and cheese and sprinkle on top. Sprinkle with paprika. Bake at 350 for approximately 30 minutes.

Momee’s Dressing

2008-12-02T15:04:00.000-08:00

Cornbread:
3 eggs
2 cups buttermilk
2 cups corn meal
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
2 sticks melted butter

Beat eggs and add buttermilk. Mix soda, baking powder, salt, and sugar with meal. Beat into egg mixture. Add melted butter. Pour into greased pan or iron skillet. Cook at 350 F until brown, approximately 30-40 minutes.

1 recipe cornbread
1 loaf white bread
1 large onion, minced
4 green onions, minced
1 cup finely chopped celery
4 eggs, beaten
½ teaspoon black pepper
2 sticks melted butter
2 cups warmed chicken broth, into which 3 bouillon cubes have been dissolved

Make dressing while cornbread is hot. Crumble the cornbread and white bread. Soften the bread with broth. Add melted butter, eggs, pepper, onion, and celery and blend thoroughly.

Cook at 350 until browned.

To do this the right way, your 'hen' broth should be homemade; that’s how Momee taught Sa to make it.

Mrs. General's Brown Rice

2008-12-02T13:39:00.000-08:00

½ stick margarine
1 cup rice
small onion, finely chopped (optional)
1 can beef consommé
1 can water

Melt margarine in skillet. Add rice and brown, stirring frequently. Just before rice browns, add onion and finishing browning. Remove from heat; add consommé and one can of water. Transfer to casserole dish. Cover and cook at 350 for about 45 minutes until moisture is absorbed.

Chanon Collins adopted this recipe as one of her standards, but did give credit where credit is due. Her name for it: Mrs. General’s Brown Rice!

Sa's Potatoes with White Sauce

2008-12-02T13:35:00.000-08:00

1 T. margarine
½ cup all-purpose flour
2 cups milk
½ tsp. salt

Melt butter over low heat. Add flour and cook about a minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thick and bubbly. Add salt. Pour over boiled potatoes and serve hot.

Ashley’s Breakfast Casserole

2008-12-02T13:33:00.000-08:00

8-10 slices of bread torn into bite-sized pieces
1 pound sausage or bacon, cooked and crumbled
2 cups grated cheddar cheese
10 eggs, beaten
2 tsp dry mustard
2 ¼ cups milk
salt and pepper to taste

Layer bread, sausage or bacon, and cheese into greased 9x13 dish. Mix the other ingredients and pour over cheese. Cover dish and refrigerate overnight. Bake, covered, at 350 for 45 minutes or until eggs are set and not runny. Uncover dish for last 5 minutes of baking.

Crock Pot Cheese Grits for a Crowd

2008-12-02T13:31:00.000-08:00

12 ½ cups water
2 ½ cups grits
3 cups sharp cheddar cheese
salt to taste

Combine ingredients in crockpot. Cover and cook on low 6-8 hours.

Serita’s Hash Brown Casserole

2008-12-02T13:30:00.000-08:00

1 large bag hash browns
1 stick melted margarine
½ tsp salt
½ tsp pepper
1 can cream of mushroom soup
8 oz sour cream
½ cup chopped onions
3 cups grated cheddar cheese

Reserve 1 cup of cheese for topping. Mix rest of ingredients and pour into 9x13 dish; top with remaining cup of cheese. Bake at 350 for 45 minutes.

Ashley's Cheese Danish

2008-12-02T13:29:00.000-08:00

1 cup sugar
2 pkg cream cheese
1 egg, separated
2 pkg Pillsbury crescent rolls

Mix cream cheese, egg yolk, and sugar; beat until smooth.
Line pyrex with one can crescent rolls.
Pour mixture over and place other can of crescent rolls on top.
Brush with egg white.
Bake at 350 until brown, about 25 minutes.

Rae's Christmas Morning Casserole

2008-12-02T13:28:00.000-08:00

2 lb. sausage (cooked and crumbled ahead of time)
16 oz sour cream
12 eggs, beaten
8 oz. grated cheddar

Layer in 9x13 casserole and bake at 350 until firm, about 30 minutes.

Serve with buttered grits and Christmas tree cookie cutter biscuits.

Sa's Banana Bread

2008-12-02T13:25:00.000-08:00

2 cups sifted flour
¼ tsp. salt
1 rounded tsp. baking soda
1 stick margarine
1 cup sugar
2 eggs
3 large or 4 small bananas, mashed
1 cup chopped pecans

Combine flour, salt, and baking soda; set aside. Cream margarine, sugar, and eggs. Add flour mixture and bananas, alternating. Stir in pecans. Bake in greased and floured loaf pan for 1½ hours at 300.

Pendy's Whole Wheat Banana Nut Bread

2008-12-02T13:20:00.000-08:00

1 ½ cups whole wheat flour
½ cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 large egg, slightly beaten
2 T canola oil
4 mashed bananas
2 tsp. vanilla
½ cup pecans

Stir dry ingredients together and make well in center of mixture. Combine rest of ingredients and then add to dry ingredients just until moistened. Pour batter into loaf pan coated with cooking spray. Bake at 350 for 55-60 minutes. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely on rack.Serve with light whipped cream cheese spread.

Banana Pudding

2008-12-02T11:02:00.000-08:00

one 6-oz. pkg instant vanilla pudding
2 ½ cups cold milk
one 14-oz. can sweetened condensed milk
1 16-oz. Cool Whip
sliced bananas
vanilla wafers

Mix pudding and milk; add condensed milk and blend well. Fold in Cool Whip. Alternate layers of pudding bananas, and vanilla wafers, beginning and ending with pudding.

Hillary Sue’s Cranberry Apple Casserole

2008-12-01T19:17:00.000-08:00

This recipe is a blend of two favorites...

5-6 cups peeled, chopped apples
2-3 cups fresh cranberries

2 T all-purpose flour
1 cup sugar

Combine apples, cranberries, and flour, tossing to coat fruit. Add 1 cup sugar, mixing well, place in baking dish.

Topping
1 cup whole wheat or plain flour

1 cup brown sugar

1 tsp cinnamon

1/2 tsp salt

1 stick butter (melted)

3/4 cup oatmeal

3/4 cup chopped pecans

Combine topping ingredients and spoon over fruit mixture. Bake uncovered, at 350 degrees for 45 minutes.

Pineapple Casserole

2008-12-01T19:15:00.000-08:00

1 (20 oz.) can pineapple chunks
1/2 cup sugar
3 T. flour
1 cup shredded cheddar
1/4 cup melted butter
crumbled Ritz crackers

Drain pineapple, reserving 1/3 cup of the juice. Combine sugar and flour, then add juice, cheese, and pineapple. Place in casserole dish. Mix butter and crackers and top casserole. Bake at 350 for 20-30 minutes. Serves 4-6.

Blueberry Muffins

2008-12-01T19:12:00.000-08:00

1 egg
1 cup milk
¼ cup oil
1 ½ cup self-rising flour
½ cup sugar
1 cup blueberries

Beat egg; stir in milk and oil. Mix in flour and sugar just until moistened (batter will be lumpy). Gently stir in blueberries. Fill lightly greased muffin tin 2/3 full. Bake 20-25 minutes at 400.

Tunnel of Fudge Cake

2008-12-01T19:09:00.000-08:00

1 ¾ cups sugar
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)

Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk

Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.

This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.

Icebox Cake

2008-12-01T19:05:00.000-08:00

Nabisco chocolate wafer cookies
Whipping cream

Whip cream. Layer wafer cookies and whipped cream, starting and ending with whipped cream. Cover and refrigerate.

The danger here is that someone will eat all of the chocolate wafer cookies before you get around to making the icebox cake!

Sa's Potato Salad

2008-12-01T19:03:00.000-08:00

red or white potatoes, in chunks
chopped celery
chopped onion (optional)
celery seed
Hellman’s mayonnaise
Dijon or yellow mustard
Dash cayenne

After boiling potatoes, drain and spread out to cool. Salt and pepper potatoes while warm. After potatoes cool, put in large bowl; add celery, onion, and celery seed. Toss gently with mayonnaise and a small bit of mustard. Serve at room temperature.

Jane’s Broccoli Casserole

2008-12-01T19:00:00.000-08:00

20-30 oz. chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
one can cream of celery soup
2 lightly beaten eggs
2 cups crushed Ritz crackers
2 T. melted butter

Mix first five ingredients. Top with Ritz and drizzle with butter. Bake for 35 minutes or until browned.

Broiled Parmesan Tomatoes

2008-12-01T18:58:00.000-08:00

Easy and delicious - Paula Deen never steers us wrong!

3 14-oz cans tomatoes (whole or diced)
salt and pepper
1 stick unsalted butter
1 1/2 cups freshly grated Parmesan

Place tomatoes in baking dish. Season with salt and pepper and top with pats of butter. Sprinkle with Parmesan and broil 10-15 minutes, until cheese is bubbly.

Sunday Potatoes

2008-12-01T18:56:00.001-08:00

Dice or slice scrubbed red potatoes. Place in Zip Loc bag with small amount of olive oil and seasoned salt. Spread in single layer on large pan and bake at 350 until crispy.

Easy Mexican Rice

2008-12-01T18:55:00.001-08:00

1 T butter
1 T oil
1 cup rice
2 cups water
1 T tomato bouillon

Heat butter and oil. Add rice and toast lightly. Add water and tomato bouillon. Stir and bring to a boil. Reduce heat, cover, and cook for 20 minutes (do not peek). Remove from heat and let rest 5 minutes.

Helen Humphries’ Shrimp Casserole

2008-12-01T18:44:00.000-08:00

2 cups cooked rice
1 ½ pound fresh shrimp, cooked and cleaned
1 can cream of mushroom soup
1 can chopped water chestnuts
1 cup sliced mushrooms
1 cup chopped celery
1 T. parsley
2 tsp. chopped onion
1 14-oz. jar pimientos
1/3 cup Hellman’s
1/3 cup milk
½ T. Tabasco

Mix all ingredients and transfer to large casserole dish. Top with buttered breadcrumbs and bake at 350 for 30-40 minutes.

Aunt Leona’s Peach Ice Cream

2008-12-01T18:39:00.000-08:00

1 quart half & half
1 quart mashed peaches
1 ½ cups sugar
½ lemon, juiced
1 can sweetened condensed milk
1 pint milk
½ pint heavy cream

Add sugar and lemon juice to peaches. Mix Half & Half, milk, condensed milk, and heavy cream. Stir until well blended. Put all ingredients into freezer and churn until desired firmness is reached.

Salmon with Dijon Glaze

2008-12-01T17:11:00.000-08:00

salmon filets
dijon mustard
honey

Bake salmon for twenty minutes, then remove from oven and top with a half and half mixture of honey and dijon mustard mixture. Return to oven for about five minutes.

Sausage & Potato Chowder

2008-12-01T17:00:00.000-08:00

5 cups sliced uncooked potatoes
2 medium onions, sliced
1 ½ cups water
1 ½ tsp salt
¼ tsp celery seeds
3 T finely chopped parsley
3 cups milk
1 lb sausage, cooked and crumbled

Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last three ingredients and heat well.

Taco Soup

2008-12-01T16:57:00.000-08:00

2 pounds lean ground beef
2 cups diced onions
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn, drained
1 can Mexican style stewed tomatoes
1 can tomatoes with chiles
1 large can petite diced tomatoes
2 small cans diced green chiles
1 pkg taco seasoning mix
1 pkg ranch salad dressing mix

Brown beef and onions; drain. Combine with all other ingredients. Cook in crock pot 6-8 hours on low or simmer on stove for an hour. Serve with Fritos, cheddar cheese, sour cream, and sliced jalapenos for garnish.