Monday, December 22, 2008

Cinnamon Fudge

This is a unique and wonderful recipe! It has a spicy, creamy taste that tastes like fall. One batch makes a lot, so it is perfect for bake sales and christmas baking. Enjoy!


Cinnamon Fudge
-------------------
4 cups sugar
1 stick (1/2 cup) butter or margarine
1 (12 oz) can evaporated milk
1 bag (10 oz) cinnamon chips
1 (7 oz) jar marshmallow creme

In a 2 qt. saucepan over medium heat, melt butter. When butter is melted, stir in evaporated milk and sugar. Bring to a full rolling boil, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees on candy thermometer) Once this temp is reached, maintain boiling for 5 minutes, stirring constantly. Remove from the heat and stir in cinnamon chips, stir until melted. Add marshmallow creme, stirring until well blended. Pour into a buttered 9x13 pan. Cool at room temperature, cut into squares. Makes about 3 lbs. fudge.

Monday, December 15, 2008

Snowball Punch

I made this punch for a large gathering and it was a hit! The recipe sounds very sweet but the cranberry nectar gives it a slightly tart taste, making it very refreshing. And kids absolutely go crazy for it because of the ice cream on top!


Snowball punch
-----------------
1 (32 oz) bottle cranberry nectar
1 (12 oz) jar seedless raspberry jam
1 1/2 2-Liter bottles lemon-lime soda
1/2 gallon vanilla ice cream


In a punch bowl, combine cranberry nectar and raspberry jam and whisk together until blended. Pour lemon-lime soda into mixture and stir. Place 1/2 of the ice cream in a bowl, soften in microwave for 1 minute on 30% power. Blend softened ice cream into punch and stir well to melt. Using the remaining ice cream and a small ice cream or cookie scooper, place small scoops of ice cream on top of punch. Stir and serve.

Buffalo Chicken Wing Dip

A new family favorite, this dip tastes just like buffalo chicken wings! Serve with scoops, tortilla chips, and/or celery. Yummy!


3-4 cups cubed/chopped cooked chicken
3 (8 oz) cream cheese, softened
1 1/8 cup frank's red hot sauce
1 1/2 cups chunky blue cheese salad dressing

In a mixing bowl, beat together cream cheese and red hot sauce until well blended. Fold in the blue cheese dressing and cooked chicken. Put all ingredients in a crock pot and cook on low 4 hours or until hot and bubbly. If oil accumulates on the top of the dip while cooking, blot it off with a paper towel. Serve with tortilla chips, corn chips or celery.

Sunday, October 26, 2008

Pumpkin Bread

This pumpkin bread is the best! I found this recipe on the internet and made it for the work bake sale - several people asked for the recipe! It was a hit!


Pumpkin Bread
------------------
3 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 15 oz. can pumpkin
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder


In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using). In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.) Bake at 350 degrees for 60-75 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool. Makes 2 loaves, each loaf 8-12 pieces.

Can't Leave Alone Bars

These bars are so easy to make and always get raves!


Can't Leave Alone Bars
-------------------------
1 pkg. (18.25 oz) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semi-sweet chocolate chips
1/4 cup butter, cubed

In a bowl, combine the dry cake mix, eggs and oil until well blended. Press two-thirds of the mixture into a greased 9x13 in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave on high for 45 seconds, stir. Microwave 45-60 seconds longer or until chips and butter are melted. Stir until smooth. Pour over crust. Drop remaining cake mixture by tablespoons over top. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting. Makes 3 dozen bars.

Sunday, August 24, 2008

Strawberry Lemonade

My friend Jenny and I had the best Strawberry Lemonade at Chili's one night. I went home and knew I had to recreate it. This recipe tastes exactly like it - a refreshing drink on a summer night! This would be perfect to serve at a party.


Strawberry Lemonade
------------------------
1 can (12 oz) frozen lemonade concentrate
1 cup (1/2 of a pint container) fresh strawberries, washed and hulled
1/8 - 1/4 cup sugar
1/4 cup water
additional water


Put lemonade concentrate into 4 L pitcher. Stir concentrate with amount of water directed on label to make lemonade. Stir until concentrate is completely mixed. In a blender, blend strawberries, sugar to taste, and 1/4 cup water. Blend until smooth. Pour strawberry puree into lemonade, stir well to combine. Serve over ice. Makes 10-12 servings.

Sunday, July 20, 2008

Cookie Dough Brownies

These are so rich and so yummy! A fudgy brownie is topped with a layer of cookie dough and then covered by a crisp chocolatey topping. Chris once gave this recipe to a co-worker, and she won 2nd place with it at the fair.

Cookie Dough Brownies
-------------------------
Brownies:
1 (21.5 oz. or similar size) pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1/2 cup semi-sweet chocolate chips

Filling:
1/2 cup margarine or butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp. milk
1 tsp. vanilla
1 cup all-purpose flour

Glaze:
1 cup semi-sweet chocolate chips
1 tbsp. oil
3/4-1 cup chopped walnuts, optional

Preheat oven to 350 degrees. Grease bottom of 13x9 in. pan; set aside. In a large bowl, combine brownie mix, water, oil, and egg, beat 50 strokes or until blended. Stir in 1/2 cup chocolate chips. Spread in greased 9x13 pan. Bake at 350 degrees for 32-34 minutes. DO NOT OVERBAKE. Cool completely. (can put in fridge to cool quicker)
In a large bowl, beat together butter or margarine, brown sugar and sugar until light and fluffy. Add milk and vanilla, beat well. Add flour, mix well. Spread carefully over cooled brownies.
In a small saucepan, melt together chocolate chips and oil over low heat until chocolate chips are conpletely melted. Stir well. Carefully spoon glaze over cookie dough layer, spreading with a spoon to cover all cookie dough. Refrigerate until topping is set. Cut into small bars, store in refrigerator. Makes 24 brownies.

Caramel-Filled Chocolate Cookies

These cookies are extraordinary! I get tons of compliments whenever I make them! Everyone loves the gooey caramel that is hidden inside this chocolatey cookie!


Caramel-filled Chocolate Cookies
----------------------------------
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 cup sugar
1 cup packed brown sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 eggs
1 cup chopped pecans
48 ROLO milk chocolate caramel candies, unwrapped (1 9oz. pkg.)
1 tbsp. sugar
4 oz. vanilla flavored candy coating, optional


Preheat oven to 375 degrees. In a small bowl, combine flour, cocoa, and baking soda; blend well. In large bowl, beat together 1 cup sugar, brown sugar and margarine/butter until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture; mix well. Stir in 1/2 cup of the pecans. For each cookie, shape about 1 tbsp. dough around 1 caramel candy (make sure to cover caramel candy well on all sides). In a small bowl, combine remaining pecans and 1 tbsp. sugar. Press one side of each cookie ball into pecan mixture. Place dough nut side up 2 inches apart onto lightly greased cookie sheet. Bake at 375 degrees for 7-10 minutes or until set and top is slightly cracked. Cool for 2 minutes on cookie sheet before removing. Cool completely.
If desired, melt candy coating in small saucepan over low heat. Using the tines of a fork, drizzle coating lightly over top of cookies. Makes 4 dozen cookies.

Thursday, July 10, 2008

Beef Enchiladas

This is a well-worn favorite family recipe that we all love. It has a wonderful homemade flavor and just enough kick. It takes a little extra time to prepare the from-scratch enchilada sauce, but it is so worth it! You can substitute 1 lb. boneless skinless chicken breasts for the ground beef if you prefer.


Beef Enchiladas
-----------------
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp. chopped fresh parsley
1/4 tsp. pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
2 tbsp. chopped green chilies, optional
1 clove garlic, finely chopped (or 1/4 tsp. garlic powder)
1 can (15 oz.) tomato sauce
8 small to medium sized flour or corn tortillas
additional shredded cheese, sour cream, chopped onions for garnish if desired

Preheat oven to 350 degrees. Cook beef in a large skillet ober medium heat until brown; drain. Stir in onion, sour cream, shredded cheese, parsley, and pepper. Cover and set aside. In a medium sized pot, heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered for 5 minutes. Pour into an ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of beef mixture into each tortilla; roll tortilla around filling. Place in an ungreased 11X7in. or similar size rectangular baking dish. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. If desired, sprinkle some additional shredded cheese over top of enchiladas and bake just until cheese melts. Garnish enchiladas with additional shredded cheese, sour cream, or chopped onions if desired. Makes 4-6 servings.

Pepperoni Bread

This pizza bread combines the taste of fresh baked bread and pizza, which everyone loves! It sounds complicated, but is actually quite easy to make. You can serve this as an appetizer or entree.


Pepperoni Bread
-------------------

1 (16 oz) loaf frozen bread dough, thawed
1 egg
1/4 tsp. dried oregano
1/4 tsp. garlic powder
3-4 oz. pkg. pepperoni slices
1/2 cup shredded cheddar cheese, mild or sharp
1/4 cup shredded mozzarella cheese
pizza sauce

On a floured surface, roll out thawed bread dough into a rectangle 1/2 in. thick; set aside. In a small bowl, beat together egg, garlic powder, and oregano; brush half the egg mixture onto dough. Arrange pepperoni edge-to-edge on dough; top with cheeses. Roll up and cut in half; pinch edges to seal and place seam side down on a lightly greased baking sheet. Brush tops with remaining egg mixture. Bake at 350 degrees for 20-25 minutes or until light golden brown. Serve with warmed pizza sauce. Makes 4 entree-sized servings or 12 appetizer-sized servings.

Tuesday, July 8, 2008

Cornbread Dressing

This recipe is so cheap to make, since it uses up my leftover cornbread and biscuits! Whenever I have leftovers of either one, I put them in a baggy in the freezer. When it's time to make dressing, I just grab that bag and defrost them to make my dressing. Cheap, easy and delicious!

Cornbread Dressing
---------------------

4 1/2 cups crumbled cornbread (5-6 large pieces)
3 1/2 cups biscuits, crumbled (4-5 large biscuits)
1 can condensed cream of chicken soup
1 can (15 oz) chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. sage
4 eggs, beaten


In a large bowl, beat eggs. Add cream of chicken soup, onion, celery, pepper, salt and sage, whisk ingredients together until combined. Add crumbled cornbread and biscuits, stir until breads are moistened. Spread into a greased 9x13 baking dish. Pour chicken broth over stuffing, do not stir. Bake at 350 degrees for 1 hour or until dressing is golden brown on the top and appears set. Makes 12 servings.

The Best Cheesecake

This is the best cheesecake I've ever tasted, courtesy of my friend Jen! It is a luscious true New York Style cheesecake.

The Best Cheesecake
-----------------------
5 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup sour cream
1 tbsp. vanilla extract
3 eggs
3 tbsp. flour

Crust:
15 large squares graham crackers
3 tbsp. sugar
1/3 cup butter, melted

Combine all crust ingredients and press onto bottom of 9 in. springform pan, set aside. In a large bowl, beat together cream cheese and sugar. Beat in eggs, one at a time, until well blended. Beat in vanilla and flour. Add sour cream. Pour into springform pan and bake at 350 degrees for 1 hour or until top is lightly browned and center is set. Refrigerate for several hours or overnight before serving. Makes 10-12 servings.

* Chocolate chip cheesecake: fold in 1 (12 oz) bag semi-sweet chocolate chips into cheesecake batter before pouring cheesecake into springform pan. Bake as directed.

Saturday, July 5, 2008

Pear Salad

This was my grandma Graf's specialty. She never showed up at a party without it! I keep her memory alive by making it at every holiday.

Pear Salad
-------------
1 can (29 ounces) pears
1 large package (6 oz) lime gelatin
1 package (8 ounces) cream cheese, cubed
1 carton (8 ounces) frozen whipped topping, thawed

Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13-in. x 9-in. x 2-in. dish. Cover and refrigerate until firm, at least 4 hours. Cut into squares to serve. Makes 12 servings.

Tracie's Hot Spinach & Artichoke Dip

My friend Jen got this from a friend at work, Tracie, and passed it on to me. As Jen would say, "it is delish!" Enjoy!


Hot Spinach & Artichoke Dip
-------------------------------
1 pkg. frozen spinach, thawed and drained well, then squeezed dry
1 cup mayonnaise
1 cup sour cream
1 cup grated parmesean cheese
1 clove garlic, chopped (or 1/4 tsp. garlic powder)
1 can artichoke hearts, drained and chopped

Mix all ingredients together and bake in a baking dish at 350 degrees until hot and bubbly. (approximately 20-25 mins.) Serve hot with tortilla chips or crackers.

Saturday, June 28, 2008

Bob Evans Banana Bread

I found this recipe on the internet after visiting Bob Evans with some friends of mine. We all agreed the banana bread was the best part of the meal! This recipe tastes just like it...


Bob Evans Banana Bread
----------------------------
1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup vanilla yogurt

Cream the butter and sugar. Add eggs and vanilla. Add dry ingredients; mix well. Add bananas and yogurt. Bake in a greased loaf pan at 350 degrees for 1 hour.

Get Well Soon Spritzer

A favorite recipe I make for my patients at work...

Get-Well-Soon Spritzer
-------------------------
1 small can (8 oz) sprite
1 small cup (4 oz) cranberry juice
1 small cup (4 oz) orange juice

Mix all ingredients together and pour over ice. Serve immediately. Makes 1 large serving.

Monday, June 2, 2008

Zucchini Cake

This zucchini cake is an awesome way to use up my garden fresh zucchini! I've included two frosting recipes with this cake - the original is a light, wonderful frosting, but if you want to get really devlish try the very cream cheesy icing #2. Enjoy!

Zucchini Cake
-----------------
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

ORIGINAL FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 16-24 servings.

* Frosting #2
----------------
1 (8oz) pkg. cream cheese, softened
1/4 cup butter, softened
1 tsp. lemon juice
1 tsp. Pure vanilla extract
1 1/2 cups Confectioners' sugar

Blend all ingredients until smooth and creamy, ice cooled 9x13 cake with frosting. Store in the refrigerator.

Friday, May 16, 2008

Strawberry Shortcake

This is a new favorite of my husbands'. The shortcake is so easy to make, and much cheaper than storebought cakes! A great dessert to serve when strawberries are on sale!

Strawberry Shortcake
-----------------------
1-2 lbs. sliced strawberries
1/3 cup sugar + 2 tbsp. sugar, divided
2 cups all-purpose flour
2 tsp. baking powder
1/2 cup butter, sliced
1 egg, beaten
2/3 cup milk
Cool Whip or Whipped Cream - at least 1 cup
Vanilla Ice Cream, optional

In a small bowl stir together strawberries and 2 tbsp. sugar, set aside. In medium bowl, stir together 1/3 c. sugar, flour, and baking powder. Using pastry blender or two forks, cut in butter slices until mixture resembles coarse crumbs. Combine egg and milk, add to flour mixture. Stir just until blended. Spread the dough into a greased 8x8in. square baking pan. Bake at 425 degrees for 16-20 minutes or until toothpick inserted into the center comes out clean. Cool shortcake in pan. When ready to serve, cut shortcake into 6-8 square pieces. For each serving, in a small bowl, layer a piece of shortcake, strawberries, vanilla ice cream if desired, and top with whipped cream. Serve. Makes 6-8 servings.

Tropical Slush Punch

This fruity punch is a huge hit at any party or gathering! It is also wonderful 'spiked' with any alcohol for the grown-up guests. Enjoy!

Tropical Slush Punch
----------------------
6 cups water
5 large ripe bananas
2 cups sugar
2 cans (12 oz. each) frozen orange juice concentrate
1 can (12 oz) frozen lemonade concentrate
46 oz. can pineapple juice
3 2-Liter bottles Lemon-Lime Soda (such as Sprite)


In a blender, puree bananas, sugar, lemonade concentrate, orange juice concentrates, and 1 cup water until liquified. Pour into a large punch bowl. Stir in remaining 5 cups water and pineapple juice until blended. Cover punch bowl with plastic wrap and freeze for several hours or overnight. Pull punch bowl out of freezer 30 mins. before serving to slightly thaw. Mash frozen mixture up with a large wooden spoon or potato masher. Add sprite and stir well. Serve immediately. Makes 24-48 servings, depending on size of cups.
*You can also mix in any alcohol desired when mixing in the sprite (depending on how much alcohol is used, you may want to cut down on the amount of Sprite used so it doesn't get too watered down) I have a friend that spiked this with banana liquor and vodka and said it was wonderful!

Wednesday, May 14, 2008

Mashed Potato Pancakes

From Grandma Graf, a side dish true to my German heritage! She told me once she started making these when she was just a teenager in the 1920's! At that time, my Great-Grandmother ran a boarding house, and my Grandma would help cook meals for the guests. These were a popular side dish because they were so cheap to make, and made good use of leftover mashed potatoes!


Mashed Potato Pancakes
---------------------------
2 cups seasoned mashed potatoes
1 tsp. chopped parsley
1 egg, lightly beaten
1 tsp. chopped onion
dash black pepper
crisco for pan frying

Combine potatoes, egg, onion, parsley and pepper. Shape into small round cakes about 3/4" thick. Brown cakes on both sides in hot crisco. Makes a few cakes.
(I copied this recipe directly from my Grandma's very old and aged recipe she had in her cookbox!)

Thursday, April 17, 2008

Pumpkin Bars

My all time favorite from Karen! Every bake sale we have at work, she brings these in for me because she knows they are my favorite. They are wonderful!


Pumpkin Bars
---------------

2 cups sugar
1 cup oil
4 eggs
1 15oz. can pumpkin
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon

Icing:
1 8oz. cream cheese, softened
6 tbsp. butter or margarine
1 tsp. vanilla
3 cups powdered sugar


In a small bowl, combine flour, baking powder, baking soda, and cinnamon. Set aside. In a large mixing bowl, beat together sugar, oil, eggs, and pumpkin. Gradually add flour mixture, and beat until just combined. Pour mixture into a greased 15x10x1 in. jelly roll pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool.
For icing, mix together cream cheese, butter, vanilla and powdered sugar until smooth. Spread over cooled pumpkin bars. Cut into bars and store in the refrigerator. Makes 12-16 bars.

Peanut Butter & Jelly Bars

Another great recipe from when I was a nanny...


Peanut Butter & Jelly Bars
----------------------------
1 ½ cups all-purpose flour
½ cup sugar
¾ tsp. baking powder
½ cup (1 stick) cold butter or margarine
1 egg, beaten
¾ cup grape or strawberry jelly
1 2/3 cups (10 oz. package) Peanut Butter Chips, divided

Heat oven to 375 degrees. Grease a 9 in. square baking pan. Stir together flour, sugar, and baking powder; with pastry blender, cut in cold butter until mixture resembles coarse crumbs. Add egg, blend well. Reserve half of mixture, press the remaining mixture into bottom of greased 9 in. pan. Spread jelly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir together reserved crumb mixture with remaining 2/3 cup peanut butter chips; sprinkle over top. Bake for 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.

Paula Deen Fried Chicken

Here it is! The one and only Paula Deen fried chicken! I have had several people tell me this is the best fried chicken they've ever eaten! I definitely NEVER have leftovers when I serve this! Do not worry about the hot pepper sauce making the chicken too hot, when you eat the finished fried chicken you would never guess it is an ingredient! But DO USE Texas Pete's brand sauce for sure...I once tried using Frank's, another brand, and it wasn't nearly as good! You can buy Texas Pete at Walmart, Kroger, and Payless.


Paula Deen's Fried Chicken
----------------------------
1 ½ - 2 lbs. boneless skinless chicken breasts, cut in half if desired (a 2-3 lb. fryer chicken, cut up, can be substituted for chicken breasts)
3-4 cups vegetable oil, for frying (can also use peanut oil)
3 eggs
1/3 cup water
1 cup TEXAS PETE brand red hot pepper sauce
2 cups self-rising flour (can substitute 2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt and ½ tsp. baking soda for the self-rising flour)
1 tsp. black pepper
House seasoning blend (1 tbsp. salt, ¾ tsp. black pepper, ¾ tsp. garlic powder - mix together)

In a large Tupperware container, mix together water, eggs, and red pepper sauce until combined. Add chicken pieces to marinate. Let marinate in refrigerator for at least 2 hours. (can allow to marinate overnight if desired)
When ready to prepare chicken, heat oil to medium heat in a large, deep skillet or large electric skillet. Combine all house seasoning ingredients together in small cup, set aside. Combine self-rising flour and black pepper in a bowl. Take marinated chicken pieces directly from Tupperware container into self-rising flour mixture. Turn chicken pieces several times to coat well with flour mixture. Put chicken into hot oil to cook. Sprinkle reserved house seasoning over chicken pieces. Make sure to turn chicken pieces over every few minutes, sprinkling additional house seasoning over chicken pieces if desired. Chicken is done when golden brown and crisp. Remove chicken pieces with tongs to paper-towel lined plate. Serve. Makes 4-6 entrée sized servings.

Ham Glaze

Everytime I make this recipe, I end up laughing! It always reminds me of the Simpsons episode where Marge has to wear sunglasses because her ham she's been glazing all day is so shiny! Ha!
You only have to apply this glaze once, and it sures gives ham a wonderful taste...


Ham Glaze
------------

1 cup light brown sugar, packed
½ tsp. dry mustard
1 tbsp. white vinegar

Mix ingredients together in a small bowl. Use hands or spoon to pat mixture onto ham. Bake ham as directed on ham package. Let ham sit for 10-15 minutes until you serve it.
* I usually use this glaze when I bake a small half ham. You may want to double the glaze if you are baking a large ham.

Deviled Eggs

I think I have found the perfect recipe for traditional deviled eggs! Read the tip at the end of this recipe, it scales the recipe down for just a few people!


Deviled Eggs
--------------
12 hard-cooked eggs
½ cup mayonnaise
¼ cup sweet pickle relish, drained
1 tbsp. honey mustard
1 tsp. garlic salt
½ tsp. worcestershire sauce
¼ tsp. pepper
paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, worcestershire sauce, and pepper; mix well. Stuff or pipe mixture into egg whites. Refrigerate until serving. Sprinkle paprika on eggs right before serving. Makes 2 dozen.

* Tip: For smaller households, just follow this same recipe, but instead use only 3 hard cooked eggs, 1/8 cup mayonnaise, 1 tbsp. pickle relish, ¾ tsp. honey mustard, ¼ tsp. garlic salt, 1/8 tsp. worcestershire sauce, and a dash of pepper. Sprinkle with paprika if desired. Makes 6 deviled eggs.

Delicious Bars

I got this recipe from a fellow classmate when I went back to school to get my Bachelor's degree. We would often have class pitch-ins, and as soon as I tasted these bars, I knew I had to have the recipe! These are very rich, so one pan makes a lot of bars..perfect for sharing!


Crust:
1 box (18 ¼ oz.) butter pecan cake mix
1 egg
½ cup (1 stick) butter or margarine, softened

Topping:
1 8oz. cream cheese, softened
1 lb. powdered sugar (3 ¼ cups)
2 eggs
1 tsp. vanilla extract

For crust: mix cake mix, egg, and butter together in food processor or with mixer on medium speed until combined. Pat the mixture into a greased 11x13in. pan. Spread evenly. Mix ingredients for the topping in a food processor or with a mixer on medium speed until combined well. Pour topping evenly over the crust. Bake at 350 degrees for 40-45 minutes. Cool. Cut into bars. Makes 16 bars.

Cinnamon Vanilla Bundt Cake

I always end up taking this cake to wakes and funerals...I guess that's a testament to how good it is! A cake that you will be proud to bring along...


Cinnamon Vanilla Bundt Cake
-------------------------------
1 pkg. (18 ¼ oz.) yellow cake mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
¾ cup oil
¾ cup water
1 tsp. vanilla extract
½ tsp. butter flavoring (or butter extract)
4 eggs
¼ cup sugar
1 ¼ tsp. cinnamon

Icing:
1 cup powdered sugar
3 tbsp. milk
¼ tsp. butter flavoring (or butter extract)


In a large bowl, beat cake mix, pudding mix, oil, water, vanilla extract, and butter flavoring on medium speed until combined. Add eggs, one at a time, and beat mixture until smooth; set aside. In a separate bowl, combine sugar and cinnamon. Sprinkle half of the sugar/cinnamon mixture in a greased 12-cup bundt pan. Pour half of the cake batter in the pan; sprinkle remaining cinnamon/sugar mixture on top. Pour remaining batter on top. Bake at 350 degrees for one hour or until golden. In the meantime, in small bowl, whisk all icing ingredients together until smooth; set aside. Allow cake to cool for several minutes before removing from pan; drizzle icing over top of cake while still warm. Makes 12 servings.

Wednesday, April 16, 2008

Cherry Fruit Dip

This dip is wonderful with any kind of cut-up fruit! Perfect for spring and summer get-togethers! I have also included a variation to make this dip low-calorie.

Cherry Fruit Dip
------------------
1 ¼ cups milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 container (8 oz.) cherry vanilla yogurt (can substitute another flavor if desired)
1 carton (8 oz.) frozen whipped topping, thawed
several drops red food coloring
fresh fruit, cut into pieces (such as apples, bananas, grapes, strawberries, etc.)

In a bowl, whisk together pudding mix and milk; mix well. Let stand for 5 minutes. Add yogurt; mix well. Fold in whipped topping. Add several drops red food coloring, stir very well. Refrigerate for at least 2 hours before serving. Serve with cut up fruit for dipping. Store in the refrigerator.

*Tip: This recipe has also been made with sugar-free pudding mix, skim milk, light frozen whipped topping, and fat free yogurt with great results.

Crispix Mix

This is my Dad's all-time favorite. The only other person I knew that made Crispix mix like this was my Grandma Graf. It is so good this way!


Crispix Mix
-------------
7 cups crispix cereal
1 container (10 oz) whole cashews
3 tbsp. butter or margarine, melted
¼ tsp. garlic salt
¼ tsp. onion salt
2 tsp. lemon juice
4 tsp. Worcestershire sauce

In a large bowl, combine crispix and cashews, set aside. In a small bowl, whisk together melted butter, garlic salt, onion salt, lemon juice and Worcestershire sauce until combined. Pour over cereal and nuts, mix well with a rubber spatula until cereal and nuts are coated. Spread into a single layer onto a foil-lined 9x13 cookie sheet. Bake at 250 degrees for 60 minutes, stirring every 15 minutes. When finished baking, lay out on paper towels to dry. Store in an airtight container. Makes 7-8 cups mix.

Cheeseburger Rice

This recipe is SO easy and quick to make, and very filling too!


Cheeseburger Rice
--------------------
1 lb. ground beef
1 ¾ cups water
2/3 cup ketchup
1 tbsp. yellow mustard
2 cups minute rice or instant white rice, uncooked
1 cup shredded cheddar cheese

Brown meat in a large skillet on medium-high heat; drain. Add water, ketchup, and mustard. Bring to a boil. Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes. Remove from heat and fluff with a fork. Makes 4 servings.

Banana Cream Brownie Squares

Very, very sinful and very, very good!!

Banana Cream Brownie Squares
----------------------------------
¾ cup dry roasted peanuts, chopped, divided
1 pkg. (15 oz.) brownie mix (plus ingredients to make brownies)
3 medium bananas, divided
1 ¼ cups milk
1 pkg. (5.1oz) vanilla instant pudding
1 (8oz.) container whipped topping, thawed, divided
9 strawberries
chocolate curls or mini chocolate chips, optional

Prepare brownie mix according to package directions, stir in ½ cup chopped peanuts into the batter. Bake in a 9in. square pan at 350 degrees for amount of time as directed on package. Cool completely.
Slice 2 bananas and place slices in a single layer on top of brownie. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Gently fold in 2 ½ cups of the whipped topping. Quickly spread pudding mixture over the bananas. Refrigerate 30 minutes.
Sprinkle remaining ¼ cup chopped peanuts over pudding mixture. Refrigerate until ready to serve. When ready to serve, slice remaining banana. When serving, top each square with remaining whipped topping, a banana slice, strawberry, and chocolate/curls chips if desired for garnish. Makes 8-12 servings, depending on size of squares cut.
* This recipe is easily doubled - just double all ingredients and bake in a 9x13 pan instead.

WW recipe - Broccoli Salad

This broccoli salad is an awesome side-dish when you are trying to diet, or just get more veggies in your diet. It is only 1 Weight-Watcher point per serving!

Broccoli Salad
---------------
6 cups broccoli florets
¼ of a large red onion, chopped
3 tbsp. bacon bits
¾ cup reduced-fat shredded cheddar cheese
½ cup fat-free mayonnaise
¼ cup splenda granulated sugar substitute
¼ cup apple cider vinegar

In small bowl, whisk together vinegar, splenda, and mayonnaise. In large bowl, toss together broccoli, chopped red onion, bacon bits, and shredded cheese. Pour vinegar mixture over broccoli mixture and stir well to combine. Refrigerate for several hours for flavors to blend. Stir well before serving. Makes 6 servings; 1 Weight Watcher point per serving.

Baked Beef Dip

I got this wonderful recipe from my Aunt Vickie. It is a hit at any party!


Baked Beef Dip
-----------------
1-2 small packages slivered almonds
1-2 tbsp. butter or margarine
2 (8 oz. each) packages cream cheese, softened
¼ cup milk
2-3 (2 ½ - 3 oz. each) packages sliced beef, chopped
½ tsp. garlic powder
1 8 oz. sour cream (1 cup)
4 tsp. minced onion


Saute almonds in butter or margarine until lightly browned (using 1 tbsp. butter for each package of almonds you use). Combine remaining ingredients and pour into a 1 ½ qt. baking dish. Sprinkle with almonds. Bake at 350 degrees for 30 – 40 minutes or until desired doneness. Serve hot with assorted crackers.

Appetizer Pinwheels

This recipe came from Jane, the case manager at St. V's. They are such a hit at parties and pitch-ins!


Appetizer Pinwheels
----------------------
2 (8oz) pkg. cream cheese, softened
1 small can chopped green chilis
1 small can diced/chopped black olives
1 bunch green onions, chopped (use green portion only)
1 cup shredded cheddar cheese
6-8 white flour tortillas

With a spoon or mixer on low speed, mix cream cheese, can of chilis (undrained), can of olives (undrained), and green onions until thoroughly combined. Stir in shredded cheese. Put approximately ¼ cup of cream cheese mixture into center of a tortilla. Spread to within ½ in. of the edge of the tortilla. Roll up tortilla. Repeat until all cream cheese mixture is used. Refrigerate at least 4 hours to set. Once chilled, cut tortillas into width-wise slices about ½ in. thick. There will be end pieces to each tortilla that doesn’t have mixture inside, just dispose of them. Arrange pinwheels on a platter to serve. Store in the refrigerator. Makes approximately 40 pinwheels.

Candied Pecans

A wonderful recipe for the holidays..

Candied Pecans
-----------------
1 tsp. cold water
1 egg white
1 lb. large pecan halves
1 cup sugar
1 tsp. ground cinnamon
1 tsp. salt

In large bowl, beat together water and egg white until frothy. Mix in pecans. Combine sugar, cinnamon, and salt. Mix well with pecans. Spread pecans out on cookie sheet. Bake at 225 degrees for 1 hour, stirring occasionally. Store in a covered container. Makes 1 lb.

WW Recipe - 1 point Bean Brownies

I got this recipe from a Weight Watchers meeting. They are delicious, ooey gooey yummy brownies, they are even shiny on top! They also freeze extremely well!

Black Bean Brownies
----------------------
1 15 ounce can black beans
19.5 ounce box brownie mix
1/4 cup water

Dump the entire can of black beans in a food processor/blender. Puree the heck out of them, totally liquify them, when they are liquid puree them a little more to be sure. Be sure they are liquified so that the brownies don't come out grainy. Add 1/4 cup water and blend until smooth. In large bowl, mix brownie mix and bean/water mixture until well blended. Pour into a greased (can spray with non-stick cooking spray) 9x13 pan and bake according to package directions for fudgy brownies. Cool, then cut into 1.5 inch sized squares for a point each. Don't be afraid to try them, they are really good!

Surprise Carrot Cake

This is always such a hit! Perfect cake to take to a fall pitch-in!

Suprise Carrot Cake
----------------------
3 eggs
1 ¾ cups sugar
3 cups shredded carrots
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
½ cup chopped pecans or ½ cup raisins (optional)

FILLING:
1 pkg. (8 oz.) cream cheese, softened
¼ cup sugar
1 egg

FROSTING:
1 pkg. (8 oz.) cream cheese, softened
¼ cup butter, softened (1/2 stick)
2 tsp. vanilla extract
4 cups powdered sugar

In a mixing bowl, beat eggs and sugar. Add carrots and oil; beat until blended. Combine the flour, baking soda, cinnamon, and salt. Add to carrot mixture; mix well. Stir in pecans or raisins if desired. Pour 3 cups batter into greased and floured 10 in. bundt or tube pan.

In a mixing bowl, beat cream cheese and sugar. Add egg, mix well. Spoon over batter. Top with remaining batter.

Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar. Frost cake. Store in the refrigerator. 12-16 servings

Sour Cream Crumb Coffee Cake - just like Starbucks!

This is probably my most popular thing I make! Everyone always oohs and aahs over it because it looks just like the one sold at Starbucks, although everyone says this one tastes better! It is impressive, but not hard to make. Perfect with coffee!

Sour Cream Crumb Coffee Cake
---------------------------------

¼ c + 2/3 c packed light brown sugar, divided
¾ tsp. ground cinnamon, divided
1 pkg. (16 oz.) pound cake mix (prefer betty crocker’s)
2 eggs
½ c milk
½ c sour cream
1 tsp. grated lemon zest
¼ tsp. ground nutmeg
2 c all-purpose flour
2/3 c butter or margarine, melted
1 tbsp. powdered sugar


Preheat oven to 350 degrees. Spray 9x3 springform pan with cooking spray. Combine ¼ c brown sugar and ¼ tsp. cinnamon; reserve. At medium speed, beat cake mix, eggs, milk, sour cream, lemon zest and nutmeg until blended. Increase speed to medium-high, beat until light and fluffy, about 3 minutes. Spread half of batter (about 2 ¾ cups) in pan. Sprinkle with reserved cinnamon/brown sugar mixture. Top with remaining batter. Bake 25 minutes. Meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon. Stir in butter until large crumbs form. Remove cake from oven. Sprinkle crumbs over cake. Bake 25 minutes or until toothpick inserted into center comes out clean and crumbs are golden. Cool 30 minutes. Run knife around edge of pan to loosen cake; remove side of pan. Cool cake completely. Sprinkle with powdered sugar. Serves 10-12.

Peanut Butter Pie



The one and only! This has an old-fashioned cream pie taste and is a huge hit wherever I take it. This is Chris' absolute favorite childhood treat...

Peanut Butter Pie
-------------------

1 9 in. frozen or homemade pie crust, baked
1 cup powdered sugar + 6 tbsp. powdered sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
dash salt
2 cups milk
3 eggs, yolks and whites seperated
2 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. salt

In small bowl, mix peanut butter and 1 cup powdered sugar. Mix together with fork until crumbs form. Spread half of peanut butter mixture into pie shell. In small saucepan, heat milk until hot. With wooden spoon, stir in cornstarch, sugar, and dash salt into hot milk. Very quickly, add beaten egg yolks to mixture, stirring constantly. Cook until thick (10-20 minutes). Remove from heat when thick (mixture will coat spoon well). Quickly stir in butter and vanilla until blended. Cool. Stir again and put mixture into pie crust. In a medium bowl, on high speed, beat egg whites and 1/4 tsp. salt until frothy. Add 6 tbsp. powdered sugar, beat on high until very stiff. Swirl onto top of pie. Sprinkle meringue with remaining peanut butter/powdered sugar mixture. Bake at 350 degrees for 10 minutes or until meringue is golden. Cool completely in refrigerator, preferably overnight before serving. Serves 8.

Green Bean & Corn Casserole

This is a great side dish to make when there's a group! I make this every Thanksgiving...

Green Bean & Corn Casserole
------------------------------

1 (16 oz.) bag frozen french style green beans
1 (10-12 oz) bag frozen white corn
1 cup sour cream
1 small can (10 + 1/4 oz.) cream of celery soup
1 (8 oz.) can sliced water chestnuts
1/2 cup chopped white onion
1 cup shredded cheddar cheese
1 sleeve buttery crackers (such as ritz)

Pour frozen green beans and corn into a 9x13 baking pan. In a bowl, mix together sour cream, cream of celery soup, water chestnuts, chopped onion, and shredded cheese. Pour over frozen vegetables. Crush up buttery crackers and sprinkle over top. Bake at 350 degrees for 45-60 minutes. Makes 8-12 servings.

Sour Cream PoundCake

From my Aunt Gail. So simple, so yummy!!


Sour Cream Pound Cake
--------------------------

3 cups sugar
3 cups all-purpose flour
6 eggs, seperated
1/4 tsp. baking soda
1 cup (8 oz.) sour cream
1 tbsp. vanilla extract
1 tbsp. almond extract
1/4 tsp. salt
2 sticks (1 cup) butter, softened (do not use margarine)

Preheat oven to 325 degrees. Beat egg whites in small bowl until stiff. Set aside. Combine flour, baking soda, and salt in small bowl. Set aside. Cream butter and sugar together for 4 minutes in large bowl. Add in one egg yolk at a time. Blend in sour cream and flour mixture. Beat until well blended. Fold beaten egg whites into mixture. Pour into greased and floured 12-cup tube or bundt pan. Bake 55-70 minutes or until knife inserted into center comes out clean. Cool and release from pan. Serve alone or with ice cream or fruit. Store in fridge for 2-3 days. Makes 12 servings.

Cheesy Potato Bake

Another great crowd-pleasing recipe from my friend Jennifer!


Cheesy Potato Bake
----------------------
1 pkg. (18 oz) cubed frozen hash browns, thawed
1 stick (1/2 cup) melted butter
1 small can condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
2 cups shredded cheese
crushed ritz crackers, optional

Mix all ingredients together except cheese. Spread in 9x13 pan. Cover with foil and bake at 350 degrees for 20 minutes. Remove pan from oven, uncover pan and sprinkle cheese on top. If desired, sprinkle crushed ritz crackers on top as well. Bake, uncovered, for an additional 30-40 minutes or until top is lightly browned. Makes 12 servings.

Chocolate Icing


This unique icing gets its' mild chocolate flavor from the secret ingredient, nestle quik powder!
Chocolate Icing
----------------
1 stick butter, softened
1 (16 oz.) box powdered sugar
1 tsp. vanilla extract
2/3 cup nestle quick chocolate drink powder
1/3 - 1/2 cup unsweeted cocoa powder
milk, to consistency (3-5 tbsp.)
In a medium bowl with electric mixer, beat butter until smooth. Beat in all other ingredients, adding milk slowly because this icing thins out quick. Beat until smooth and proper consistency to spread. Use to ice 12 cupcakes or 1 small cake, any flavor.

Tuesday, April 15, 2008

Southern Sweet Tea

This is another recipe that tastes just like Cracker Barrels'. Now that the weather is getting warm, I have been making this quite a bit!


Southern Sweet Tea
----------------------

2 large or 6 small tea bags
2 cups boiling water
1 cup sugar (use 1+1/4 cup for extra sweet tea)
1/8 tsp. baking soda
water

Combine tea bags and baking soda, pour boiling water over. Cover and steep tea bags for 15 minutes. Meanwhile, place the sugar in a 2 qt. pitcher and set aside. Once tea has steeped for 15 mins., remove tea bags (do not squeeze them or tea will be bitter) and pour hot tea mixture over sugar in pitcher. Stir until sugar is completely dissolved. Add water to pitcher to make 2 qts. total. If top is foamy, skim foam off before serving. Serve over ice, store in fridge. Makes 2 quarts sweet tea.

Sunday, April 13, 2008

Harry & David Dip

My good friend Jennifer gave me this recipe. Everytime I go to the outlet shops in Edinburgh, IN. I stop by Harry & David to pick up a few jars of the relish just to make this dip. It is yummy & always gets compliments! Thanks Jen!

Harry & David Dip
-------------------
1 jar (15 oz) Harry & David pepper & onion relish (I always use traditional recipe)
1 8 oz. block cream cheese, softened
1 16 oz. container sour cream

Beat softened cream cheese on low speed with a mixer until creamy. Beat in sour cream until mixed. Fold in the pepper & onion relish and mix thoroughly. Chill in the refrigerator for at least 3 hours before serving. Serve with chips and/or vegetables. Makes 3 cups dip. Dip will keep well in a covered container in fridge for 3-4 days.
* for a thicker dip to spread on crackers, omit sour cream.

Peanut Butter Cookies

These cookies really take me back to the days when I was a full-time nanny to 3 wonderful kids. I remember being in the kitchen making these with all three children 'helping.' They were 4-year old Alex's favorites.

Kid-Easy Peanut Butter Cookies
----------------------------------
1 cup peanut butter
1 cup sugar
1 egg
Combine all ingredients in a medium-sized bowl. Roll into 1 inch sized balls. Place onto greased cookie sheets and stamp a criss-cross pattern using a fork into each cookie. Bake at 350 degrees for 11-13 minutes or until lightly browned. Makes approximately 2 dozen cookies.

Cheeseburger Appetizers

When I was little, I can remember my mother making these appetizers every New Years' Eve. Now she serves them at Litton Family Christmas. They are always a hit with groups! They are also my cousin Jason's favorite!

Cheeseburger Appetizers
--------------------------
1 lb. ground beef
1 lb. sausage (I use mild)
1 lb. velveeta, cut into cubes
1 package rye cocktail breads

Brown the ground beef and sausage in a skillet over medium heat until thoroughly cooked and crumbled. Drain the fat from the skillet and add velveeta cubes. Simmer on low heat, stirring frequently, until velveeta is melted. Remove from heat. Place 10-12 rye cocktail breads onto ungreased cookie sheet. Place approximately 1-2 tbsp.of meat/velveeta mixture onto each cocktail bread. Bake breads at 350 degrees for approximately 10 minutes or until crisp. Makes 3-4 dozen appetizers.

Kelly's Buckeyes

My sister Kelly was the first one of us to make these buckeyes. Now they are a yummy Graf family holiday tradition!

Kelly's Buckeyes
------------------
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1-1/2 pounds confectioners' sugar
1 package (12 ounces) semisweet chocolate chips
1/3 cake paraffin wax

In a large bowl, combine the peanut butter and butter; mix until smooth. Gradually add the confectioners' sugar, stirring until thoroughly mixed. Form the mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet and chill for 1 hour. In a double boiler over medium heat, or in a saucepan over low heat, melt the chocolate chips and paraffin wax, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the waxed paper-lined rimmed baking sheet and remove the toothpick. Using your finger, fill the hole left by the toothpick. After dipping all the peanut butter balls, cover, and chill or freeze until ready to serve. Makes about 5 dozen buckeyes.

Brownie Cake

This is super easy to make, using just a few ingrdients. It is kind-of like brownies, but also kind-of like cake. It's very rich! Yummy served with cool whip on top!

Brownie Cake
---------------
1 box (18.25 oz) chocolate cake mix
1 box (3.5 oz) instant chocolate pudding mix
2 cups milk
1 12 oz. bag semi-sweet chocolate chips
cool whip and/or vanilla ice cream, optional

In large bowl, whisk together instant pudding mix and milk, as when making pudding. Whisk cake mix into pudding until completely combined. Fold in chocolate chips. Spread into a greased 9x13 in. baking pan, bake at 325 degrees for 30-35 minutes or until toothpick inserted into cake comes out clean. When cool, top with cool whip if desired, or serve with vanilla ice cream. Makes 12-16 servings.

Grandma Litton's Fruit Cobbler

I am sad I did not get to know my Grandma Litton better (she passed away when I was eight) as she also was a nurse. This cobbler recipe is one of my best memories of her, I can remember coming to her house and getting excited when I saw a fresh peach cobbler cooling on the counter! Yum!

Grandma Litton's Fruit Cobbler
---------------------------------
1 29 oz. can peaches, drained *
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup (1 stick) butter or margarine
1 cup sugar

Heat oven to 350 degrees. Lay stick of butter/margarine in a 9x13 in. baking pan. Put pan in oven until butter is melted. Remove from oven. Mix flour, baking powder and salt together in medium-sized bowl. Add sugar and milk, mix all until thoroughly combined. Pour flour mixture over melted butter in 9x13 pan. Drain canned peaches, place peaches over flour mixture in 9x13 pan. Bake at 350 degrees for 25-30 minutes or until crust is golden brown. Makes 12-14 servings.
* You can substitute 1 (21 oz) can pie filling, any flavor, for the peaches to make a different flavored cobbler.

Charlotte Russe

This is such a special family recipe! It came from my Grandma Graf, who lovingly made it for us for every special occasion. When she made this, she would always tell me about how in the 1950's a truck used to come around her neighberhood and sell Charlotte Russe in little paper cups as a treat. When I started to make the Charlotte Russe myself, Grandma would always tell me, "whip the cream until your arm hurts!" Making this brings back cherished family memories...and it's also delicious!

Charlotte Russe
-----------------
1 pint heavy whipping cream
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 envelope unflavored gelatin
4 tbsp. water
1 package ladyfingers
8-10 maraschino cherries, blotted dry

Line a medium-sized bowl with the ladyfingers, set aside. Chill a bowl and beaters in the refrigerator for 30-60 minutes before making dessert. Whip the whipping cream in the chilled bowl until peaks form. Take 8 tbsp. of the whipping cream out into a small bowl and set aside in the refrigerator. Heat water in a small pot on low heat; dissolve gelatin in it and set aside to cool. Beat sugar, eggs and vanilla into whipping cream. Whisk gelatin to make sure it is completely dissolved and add to the whipping cream mixture. Beat well. Pour whipping cream mixture into the ladyfinger-lined bowl. Refrigerate for at least 8 hours before serving. Before serving, decorate top of charlotte russe with small spoonfulls of reserved whipping cream, and top with drained maraschino cherries. Serves 8-10.

Pumpkin Cream Cheese Roll

This is one of my holiday specialties! I laugh when I think back to how I got this recipe. I used to work at Brylane (a catalog ordering co.), and one of the girls there made a delicious pumpkin roll. One day, when I asked for the recipe, she snidely told me that it was a family secret that she wouldn't dare share with me! Shortly after that, I saw this recipe in my cooking magazine and tried it. I think this recipe tastes even better than hers!

Pumpkin Cream-Cheese Roll
-------------------------------

3 eggs
1 cup sugar
1 tsp. lemon juice
2/3 cup cooked or canned pumpkin
1/2 tsp. salt
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. ground nutmeg
1 cup finely chopped walnuts, optional

*cream cheese filling:
2 pkgs. (3 oz. each) cream cheese, softened
1 cup powdered sugar
1/2 tsp. vanilla
1/4 cup butter or margarine, softened
additional powdered sugar

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into pumpkin mixture. Grease a 15x10x1in. baking pan; line with greased wax paper. Spread batter into pan; sprinkle with walnuts if using. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with powdered sugar. Peel off wax paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, powdered sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with additional powdered sugar if desired. Makes 8-10 servings.

Easy PoundCake

This pound cake is so easy to make, with very good results! Perfect to take to a pitch-in!


Easy Pound Cake:
--------------------
1 box (18.25 oz) white cake mix
1 small box (3.2oz) instant vanilla or cheesecake pudding mix
1 cup oil
4 eggs
1 cup sour cream

In large bowl, beat eggs. Add oil and sour cream; beat well. Beat in pudding mix and then cake mix. Mix well. Pour batter into greased and floured bundt cake pan and bake at 350 degrees for 40-50 minutes or until toothpick inserted near the center comes out clean. Makes 12-16 servings.

So-Tender Barbecue Chicken

This is a great recipe to make when chicken breasts are on sale! Homemade barbecue sauce makes it taste so special! This takes just a few minutes to throw together, then you can do whatever you want for 2 hours while it cooks! Don't be put off by how many herbs and spices are in this recipe - most of these spices can be bought at the dollar store 2/$1! Read below the recipe to make a yummy variation - BBQ chicken & rice.

So-Tender Barbecue Chicken
-------------------------------
4 boneless, skinless chicken breasts
1/2 cup ketchup
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup water
6 Tbsp. butter or margarine, melted
2 tsp. salt
1/2 cup brown sugar, packed
2 tsp. dry mustard
2 tsp. paprika
1 tsp. chili powder

Mix together all ingredients except chicken in a medium sized bowl with a whisk until blended. Line a 9x13in. pan with foil. Lay chicken breasts in pan, pour sauce over chicken. Turn chicken breasts to coat. Cover the top of pan with foil. Bake at 300 degrees for 2 hours or until juices run clear when chicken is pierced with a fork. Makes 4 servings. You can also make this in a slow-cooker, put all ingredients in slow cooker and cook on low 4-6 hours or until clear juices run from chicken breasts when pierced with a fork.
* BBQ chicken & rice - when chicken is done, remove breasts and set aside; keep warm. Add 2 tbsp. cornstarch to BBQ sauce and whisk until well blended. Return to oven at 475 degrees and bake 10 mins. or until bubbling constantly (or can cook on stovetop on medium-high heat 5-10 minutes instead). Remove from heat and let stand for 5-10 minutes, whisk to blend well. Return breasts to sauce and serve over rice.

Grandma's Biscuits (Just like Cracker Barrel!!)

I don't know who gave me this biscuit recipe, but it is phenomenal! The biscuits taste exactly like Cracker Barrels'! You can double this recipe if you need to make more biscuits - I actually cut the recipe in half because we needed to start eating smaller portions in our home! LOL
Enjoy!

Grandma's Biscuits
---------------------
1 1/2 cups bisquick
1 (3oz. pkg.) cream cheese, softened
1/3 cup milk

Place baking mix in a large mixing bowl, cut in cream cheese until crumbly (If you don't have a pastry blender, use two forks to cut in). Add milk, mix until soft dough forms. With your clean hands, pat dough into a circle, 1 inch thick, on a surface lightly dusted with bisquick. Using a biscuit cutter or the top of a glass, cut dough out into biscuits. Arrange on lightly greased baking sheets; bake at 425 degrees until golden, about 10-12 minutes. Makes 6 biscuits. (Double recipe for 1 dozen)

Potato Soup

This baked potato soup is very cheap to make & tastes just like a a steakhouses'! Enjoy!

Baked Potato Soup
-------------------------
6-8 large potatoes
1/3 cup butter or margarine
1/3 c. all-purpose flour
4 cups milk
1 cup sour cream
additional sour cream, shredded cheese, crumbled bacon, green onions, all optional

Wash and pierce potatoes with a fork; microwave on high for 10 minutes, turn and microwave an additional 10 minutes or until done. In a medium stockpot over medium heat, combine butter and flour; mix together. Continue cooking until golden and thick. When thick, blend in milk. Continue cooking over medium heat for 5 to 10 minutes, stirring occasionally. Peel and cube potatoes; mashing half. Add potatoes to milk mixture. Blend in sour cream; heat until warm. Serve soup in bowls, top each bowl with sour cream, shredded cheese, bacon, green onions, if desired. Makes 6-8 servings.

Sugar Cookies










Chris' mom Cathy taught me to make these. Chris just absolutely loves them, especially during the holidays. They are huge, thick and good!

Sugar Cookies
-----------------
3/4 cup soft butter
1 cup sugar
2 eggs
3/4 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

Cream the butter with the sugar, add in eggs and vanilla. Beat well. Blend in flour, baking powder and salt until combined. Chill for 1 hour. On a floured surface, pat dough out to 3/4-1in. thickness (very thick). Use floured glass to cut out sugar cookies. Bake at 400 degrees for 12-15 minutes or until bottoms of cookies look a medium golden brown color. Cool.
Icing:
3 cups powdered sugar
1/3 cup stick butter or margarine,softened
1 1/2 tsp. vanilla
2 tbsp. buttermilk (can use regular milk)
Blend icing ingredients until creamy and smooth. Ice cooled cookies with a generous amount of icing. Makes 10-12 cookies depending on size.

Sweet Cornbread



This cornbread is very easy and a great budget stretcher. One of Chris' favorites...


Sweet Cornbread
----------------------
1 cup flour
1 cup cornmeal
6 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten
1/3 cup oil

Heat oven to 400 degrees. Grease an 8x8 or 9x9 baking dish and set aside. Combine all dry ingredients in medium sized bowl. Make a well in center of dry ingredients and pour in wet ingredients. Stir until combined (may be a little lumpy). Bake at 400 for 24-30 mins. or until edges are lightly browned. Makes 9 servings, best served warm.

Easy Fruit Salad

This fruit salad is easy to make and you can use up whatever fruit you have in your fridge to make it. Another nice thing about this is that the juice from the tropical fruit salad prevents apples and bananas from turning brown. Also, it gives you an opportunity to use up fruit the grocery store may have on sale that week. I suggest storing the tropical fruit salad can in the refrigerator before serving, it makes the finished salad better. Makes a great side dish!


Fruit Salad
1 can tropical fruit salad
cut up strawberries, apples, pears, bananas, melon, grapes, etc..

If you like your fruit salad with little extra juice, drain out part of the juice from the tropical fruit salad can before pouring into a bowl. Otherwise, pour the whole can of tropical fruit in bowl. Add any cut-up fruits you want. Mix fruit together well. Serve with a slotted spoon if it has a lot of juice. Depending on how much fruit you add to it, this makes at least 4 servings or more. Enjoy!

Welcome to my Cookbook blog!

Hi all - this blog is dedicated to my friends and family (especially my girls at St. V's) that are always asking for my recipes. Eventually I hope to turn the contents of this blog into a cookbook. But considering how expensive it is to publish a book, it may be a long time until that happens. I also may include homemaking tips and budget saving tips I have acquired. Most of my friends and family knows I am living the life with the Dave Ramsey debt-free system, so of course I try to use recipes that are inexpensive as well. If you have any recipes or tips to add, please comment me or email them to me at kacymcmullin@yahoo.com and I will be happy to include them here!
Love,
Kacy