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.
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