Peach Cobbler
butter size of walnut
1/2 c. sugar
1/2 c. milk
2 t. baking powder
pinch of salt
1 c. flour
1 quart peaches
Mix batter and put in buttered pan. Slice 1 quart of peaches on top. Bake at 350 degrees for 1 hour.
Thursday, July 7, 2016
Holiday Peppermint Pie
Holiday Peppermint Pie
Yield 12 servings
1 refrigerated pie crust (from 15 oz. package), softened as directed on package
3/4 c. semi-sweet chocolate morsels, divided
1 package (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed, divided
1/2 c. milk
1/2 t. peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 oz.) white chocolate instant pudding and pie filling
6 small candy canes, crushed (about 1/4 c.)
Preheat oven to 425 degrees. Gently unfold crust onto highly floured surface. Roll to an 11 1/2 inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides of crust. Bake 10-12 minutes or until golden brown. Remove from oven; cool completely. Place chocolate in a small bowl. Microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval. Spread half of the chocolate over bottom and halfway up sides of crust; set remaining chocolate aside. In large bowl, whisk cream cheese until smooth. Fill an icing bag with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly. Microwave reserved chocolate until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.
Yield 12 servings
1 refrigerated pie crust (from 15 oz. package), softened as directed on package
3/4 c. semi-sweet chocolate morsels, divided
1 package (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed, divided
1/2 c. milk
1/2 t. peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 oz.) white chocolate instant pudding and pie filling
6 small candy canes, crushed (about 1/4 c.)
Preheat oven to 425 degrees. Gently unfold crust onto highly floured surface. Roll to an 11 1/2 inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides of crust. Bake 10-12 minutes or until golden brown. Remove from oven; cool completely. Place chocolate in a small bowl. Microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval. Spread half of the chocolate over bottom and halfway up sides of crust; set remaining chocolate aside. In large bowl, whisk cream cheese until smooth. Fill an icing bag with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly. Microwave reserved chocolate until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.
Cream Pie
Cream Pie
3 T. butter
3/4 c. sugar
1/3 c. (heaping) flour
1/8 t. salt
2 eggs, well beaten
2 c. whole milk, scalded
1/2 t. vanilla
Melt butter in saucepan. Remove from heat. Whisk in sugar, flour, salt, and eggs. Return to heat and slowly whisk in the scalded milk. Stir over medium to medium-high heat until thickened. Remove from heat and add vanilla. Pour into baked pie crust.
Coconut: Stir in 1 c. coconut. Toast 1/3 c. coconut and sprinkle on whipped cream before serving.
Banana: Slice 2 firm bananas. Place some in bottom of pie crust. Pour cooled filling over bananas. Add rest of bananas pushed into filling.
3 T. butter
3/4 c. sugar
1/3 c. (heaping) flour
1/8 t. salt
2 eggs, well beaten
2 c. whole milk, scalded
1/2 t. vanilla
Melt butter in saucepan. Remove from heat. Whisk in sugar, flour, salt, and eggs. Return to heat and slowly whisk in the scalded milk. Stir over medium to medium-high heat until thickened. Remove from heat and add vanilla. Pour into baked pie crust.
Coconut: Stir in 1 c. coconut. Toast 1/3 c. coconut and sprinkle on whipped cream before serving.
Banana: Slice 2 firm bananas. Place some in bottom of pie crust. Pour cooled filling over bananas. Add rest of bananas pushed into filling.
Rocky Road Brownies
Rocky Road Brownies
Makes 2 dozen brownies
1 package (19.5-21 oz.) fudge brownie mix without chocolate chips (9x13 inch pan)
2 large eggs
1/2 cup vegetable oil
1/4 cup water
2 cups miniature marshmallows
1 3/4 cup (10 oz. package) chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease bottom of 9x13 inch baking pan. Prepare brownie mix with eggs, oil, and water according to package directions. Spread into prepared baking pan. Bake according to package directions; do not over bake. Remove from oven. Immediately sprinkle the marshmallows, chocolate chips, and nuts (if desired) over the brownies while still hot out of the oven. Press down lightly. Return to oven for 1-2 minutes or until marshmallows just begin to melt. Cool pan on wire rack for 20-30 minutes. Cut into squares using a knife dipped in hot water.
Makes 2 dozen brownies
1 package (19.5-21 oz.) fudge brownie mix without chocolate chips (9x13 inch pan)
2 large eggs
1/2 cup vegetable oil
1/4 cup water
2 cups miniature marshmallows
1 3/4 cup (10 oz. package) chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease bottom of 9x13 inch baking pan. Prepare brownie mix with eggs, oil, and water according to package directions. Spread into prepared baking pan. Bake according to package directions; do not over bake. Remove from oven. Immediately sprinkle the marshmallows, chocolate chips, and nuts (if desired) over the brownies while still hot out of the oven. Press down lightly. Return to oven for 1-2 minutes or until marshmallows just begin to melt. Cool pan on wire rack for 20-30 minutes. Cut into squares using a knife dipped in hot water.
Turkey Casserole
Turkey Casserole
turkey
1 pint sour cream
1 can cream of mushroom soup
1/2 soup can of milk
1 large package Stove Top Stuffing
Lay meat in bottom of pan. Mix sour cream, soup, and milk until smooth and pour over turkey. Fix stuffing according to stuffing directions and pour on top. Cover with foil. Bake 1 hour at 350 degrees.
turkey
1 pint sour cream
1 can cream of mushroom soup
1/2 soup can of milk
1 large package Stove Top Stuffing
Lay meat in bottom of pan. Mix sour cream, soup, and milk until smooth and pour over turkey. Fix stuffing according to stuffing directions and pour on top. Cover with foil. Bake 1 hour at 350 degrees.
Tuesday, July 5, 2016
Caramel Oatmeal Chewies
Caramel Oatmeal Chewies
Makes about 2 1/2 dozen bars
1 3/4 c. quick or old-fashioned oats
1 3/4 c. all-purpose flour, divided
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt (optional)
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 c. (12 oz. package) semi-sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping
Preheat the oven to 350 degrees. Combine oats, 1 1/2 cup flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of greased 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Sprinkle with chocolate chips and nuts. Mix caramel topping with remaining flour in a small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm.
Makes about 2 1/2 dozen bars
1 3/4 c. quick or old-fashioned oats
1 3/4 c. all-purpose flour, divided
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt (optional)
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 c. (12 oz. package) semi-sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping
Preheat the oven to 350 degrees. Combine oats, 1 1/2 cup flour, sugar, baking soda, and salt in a large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of greased 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Sprinkle with chocolate chips and nuts. Mix caramel topping with remaining flour in a small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm.
Play Dough Clay
Play Dough Clay
2 1/2 c. flour
1/2 c. salt
1 T. alum powder
2 c. boiling water
2 T. cooking oil
Mix together flour, salt, and alum powder. Add in the boiling water and cooking oil. Knead and color as desired.
2 1/2 c. flour
1/2 c. salt
1 T. alum powder
2 c. boiling water
2 T. cooking oil
Mix together flour, salt, and alum powder. Add in the boiling water and cooking oil. Knead and color as desired.
Broccoli Bacon Salad
Broccoli Bacon Salad
Salad:
2 bunches of broccoli (cut into bite size flowerets)
1/4 c. red onion (diced)
1/2 lb. bacon (cut into little pieces and cooked until crispy)
1 c. grated cheese
sunflower seeds
Dressing:
1/4 c. sugar
1/2 c. mayonnaise
2 T. vinegar
Combine above ingredients and put the dressing over. Mix well.
Salad:
2 bunches of broccoli (cut into bite size flowerets)
1/4 c. red onion (diced)
1/2 lb. bacon (cut into little pieces and cooked until crispy)
1 c. grated cheese
sunflower seeds
Dressing:
1/4 c. sugar
1/2 c. mayonnaise
2 T. vinegar
Combine above ingredients and put the dressing over. Mix well.
Peachy Salad
Peachy Salad
1 16 oz. cottage cheese
1 small package peach jello
1 quart (32 oz.) peaches
1 8 oz. Cool Whip
Sprinkle jello over cottage cheese and let stand to dissolve. Stir in peaches and Cool Whip and chill before serving.
1 16 oz. cottage cheese
1 small package peach jello
1 quart (32 oz.) peaches
1 8 oz. Cool Whip
Sprinkle jello over cottage cheese and let stand to dissolve. Stir in peaches and Cool Whip and chill before serving.
Hot Fudge Sauce
Hot Fudge Sauce
1 stick of butter
1 c. chocolate chips
1 can evaporated milk
2 1/2 c. powdered sugar
1 t. vanilla
Melt butter with chocolate chips, add milk and stir in powdered sugar. Stir with a whisk until boiling. Boil, stirring constantly for 6-7 minutes. Remove from heat and add vanilla.
1 stick of butter
1 c. chocolate chips
1 can evaporated milk
2 1/2 c. powdered sugar
1 t. vanilla
Melt butter with chocolate chips, add milk and stir in powdered sugar. Stir with a whisk until boiling. Boil, stirring constantly for 6-7 minutes. Remove from heat and add vanilla.
Lemon Bundt Cake
Lemon Bundt Cake
Cake:
1 small package instant lemon pudding
1 package lemon or yellow cake mix
4 eggs
2/3 c. oil
3/4 c. water
Glaze:
1 c. powdered sugar
3 T. lemon juice
Mix all ingredients for 10 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees, for 40 minutes exactly. Turn out immediately after baked and poke all over with a fork. Glaze while the cake is hot. Sprinkle cake with powdered sugar and lemon zest, if desired.
Cake:
1 small package instant lemon pudding
1 package lemon or yellow cake mix
4 eggs
2/3 c. oil
3/4 c. water
Glaze:
1 c. powdered sugar
3 T. lemon juice
Mix all ingredients for 10 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees, for 40 minutes exactly. Turn out immediately after baked and poke all over with a fork. Glaze while the cake is hot. Sprinkle cake with powdered sugar and lemon zest, if desired.
Swedish Meatballs
Swedish Meatballs
Meatballs:
1 egg, lightly beaten
1/4 c. milk
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs hamburger
3 T. flour
Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
1 14 oz. can chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley
In a bowl, combine the first nine ingredients. Add hamburger and mix well. Shape into 1 1/2 in. balls. Roll in flour, shaking off excess. Place 1 inch apart on greased baking pans. Bake uncovered at 400 degrees for 10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink. Meanwhile, melt margarine in a saucepan over medium heat. Stir in flour, thyme, salt, and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; transfer to a serving dish. Top with sauce; sprinkle with parsley.
Meatballs:
1 egg, lightly beaten
1/4 c. milk
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs hamburger
3 T. flour
Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
1 14 oz. can chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley
In a bowl, combine the first nine ingredients. Add hamburger and mix well. Shape into 1 1/2 in. balls. Roll in flour, shaking off excess. Place 1 inch apart on greased baking pans. Bake uncovered at 400 degrees for 10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink. Meanwhile, melt margarine in a saucepan over medium heat. Stir in flour, thyme, salt, and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; transfer to a serving dish. Top with sauce; sprinkle with parsley.
Beef Brisket
Beef Brisket
1 c. water
Lawry's season salt
Beef brisket
1 package dry Lipton onion soup*
*only if you are using the second method of cooking
Put all ingredients in the crock pot and cook for 12 hours on low.
1 c. water
Lawry's season salt
Beef brisket
1 package dry Lipton onion soup*
*only if you are using the second method of cooking
Put all ingredients in the crock pot and cook for 12 hours on low.
OR
Sprinkle dry Lipton onion soup on the brisket. Wrap the brisket 3x foil, sealed tightly. Cook for 3 hours in the oven at 325 degrees.
Raspberry-Lemon Trifle
Raspberry-Lemon Trifle
Makes 16 servings
Syrup:
1/2 c. sugar
1/3 c. fresh lemon juice
1/4 c. water
Curd:*
4 large eggs
1 c. sugar
1/3 c. fresh lemon juice
1/2 c. unsalted butter at room temperature
1 T. grated lemon peel
*use 1 1/2x the curd
Fruit and Topping:
4 1/2 pint baskets fresh raspberries**
1/4 c. plus 3 T. sugar
1 16 oz. frozen pound cake, thawed***
2 c. chilled whipping cream
**can use frozen raspberries and 1 package of fresh raspberries for the top
***use 1 1/2 cakes
For syrup: Combine ingredients in a small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in a heavy saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead).
For fruit and topping: Combine 2 baskets of raspberries and 1/4 c. sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally-- about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 2/3 c. curd, 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover and chill overnight. Beat cream with 3 T. sugar and spread over trifle. Top with remaining raspberries.
Makes 16 servings
Syrup:
1/2 c. sugar
1/3 c. fresh lemon juice
1/4 c. water
Curd:*
4 large eggs
1 c. sugar
1/3 c. fresh lemon juice
1/2 c. unsalted butter at room temperature
1 T. grated lemon peel
*use 1 1/2x the curd
Fruit and Topping:
4 1/2 pint baskets fresh raspberries**
1/4 c. plus 3 T. sugar
1 16 oz. frozen pound cake, thawed***
2 c. chilled whipping cream
**can use frozen raspberries and 1 package of fresh raspberries for the top
***use 1 1/2 cakes
For syrup: Combine ingredients in a small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in a heavy saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead).
For fruit and topping: Combine 2 baskets of raspberries and 1/4 c. sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally-- about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 2/3 c. curd, 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover and chill overnight. Beat cream with 3 T. sugar and spread over trifle. Top with remaining raspberries.
Crock Pot "Fried" Chicken
Crock Pot "Fried" Chicken
Serves 6 people
1/2 c. milk
1 egg
1 c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
6 chicken breasts (with bone and skin)
oil
Mix milk and egg together and dip chicken in it. Mix all dry ingredients and put in brown lunch sack or Ziploc bag. Put chicken in flour mixture and shake until coated well. Brown chicken on both sides in oil. Put chicken in crock pot with no other liquid and cook on high for 3 hours.
Serves 6 people
1/2 c. milk
1 egg
1 c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
6 chicken breasts (with bone and skin)
oil
Mix milk and egg together and dip chicken in it. Mix all dry ingredients and put in brown lunch sack or Ziploc bag. Put chicken in flour mixture and shake until coated well. Brown chicken on both sides in oil. Put chicken in crock pot with no other liquid and cook on high for 3 hours.
Score Cake
Score Cake
Makes 1 cake (9x13)
1 box german chocolate cake mix
1 can sweetened condensed milk
1 12-oz. cool-whip or 1/2 pint whipping cream
1 score candy bar
Prepare cake mix according to directions. Make holes in top of cake with a toothpick or skewer, while cake is warm. Pour sweetened condensed milk over cake. Let cool, then cover with cool whip or whipping cream. Break up candy bar and sprinkle over the top.
Makes 1 cake (9x13)
1 box german chocolate cake mix
1 can sweetened condensed milk
1 12-oz. cool-whip or 1/2 pint whipping cream
1 score candy bar
Prepare cake mix according to directions. Make holes in top of cake with a toothpick or skewer, while cake is warm. Pour sweetened condensed milk over cake. Let cool, then cover with cool whip or whipping cream. Break up candy bar and sprinkle over the top.
Ben and Jerry's Fresh Georgia Peach Ice Cream
Ben and Jerry's Fresh Georgia Peach Ice Cream
Makes 1 generous quart
2 c. fresh, ripe, small peaches, finely chopped
1 1/4 c. sugar
juice of 1/2 lemon
2 large eggs
2 c. heavy or whipping cream
1 c. milk
Combine peaches, 1/2 c. sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Remove peaches from fridge, drain juice into another bowl. Return peaches to refrigerator. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in remaining 3/4 c. sugar, a little at a time. Continue whisking until completely blended, about 1 minute more. Pour in cream and milk, then whisk to blend. Add peach juice and blend. Transfer to ice cream freezer. After ice cream stiffens, add peaches and freeze until ready.
Makes 1 generous quart
2 c. fresh, ripe, small peaches, finely chopped
1 1/4 c. sugar
juice of 1/2 lemon
2 large eggs
2 c. heavy or whipping cream
1 c. milk
Combine peaches, 1/2 c. sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Remove peaches from fridge, drain juice into another bowl. Return peaches to refrigerator. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in remaining 3/4 c. sugar, a little at a time. Continue whisking until completely blended, about 1 minute more. Pour in cream and milk, then whisk to blend. Add peach juice and blend. Transfer to ice cream freezer. After ice cream stiffens, add peaches and freeze until ready.
Subscribe to:
Posts (Atom)