Slow Cooker Barbecued Chicken Drummies Recipe

Today would have been Mom's 80th Birthday...

Mom was a great cook.She taught me so many great tricks in the kitchen. I miss her so much.. I hope all of you are having a joyous Holiday Season and that you make great memories. Momma left me with some wonderful memories.. I know she is here with me in spirit. God bless all of you and Merry Christmas. Here is a recipe for some chicken drummies. They are Yummy!

Enjoy!

Ingredients:
3 pounds chicken drummies
1 1/4 cups barbecue sauce
2 tablespoons chili sauce
1/4 cup honey
2 teaspoons minced garlic
1/8 teaspoon pepper

Directions
Place the drummies on a broiler pan, allowing space between each.

Preheat the broiler. Place the broiler pan under the broiler so that the drummies are approximately 6 inches from the heat. Broil for 9 or 10 minutes, until drummies are nicely browned. Turn several times to brown the drummies evenly.

After broiling, place the drummies in a 3 quart slow cooker.

Mix the barbecue sauce, chili sauce, honey, garlic, and pepper in a bowl and then pour over the drummies in the slow cooker.
Place the cover on the slow cooker, turn it on low and cook for 4 to 5 hours. Or, turn on high for 1 hour and then turn it down and cook for 2 to 3 hours on low.Check for doneness and then leave the drummies in the slow cooker to keep them warm while serving.

Squash Casserole

4 med. yellow squash

6 Tbsps. butter

2 cups evaporated milk

2 cups bread crumbs (dry)

4 Tbsps. onion (grated)

4 eggs

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup cracker crumbs (buttered)

Quarter, slice and cook squash, drain and place in a mixing bowl then mash with a fork, leave some chunks. Melt butter in hot milk and pour over bread crumbs, mix well and add to the squash. Beat eggs then add salt, pepper, and onion add this to squash mixture stirring good. Pour into a buttered baking dish and top with buttered cracker crumbs. Bake at 300 for 30 to 45 mins. until it browns lightly.

serves 6 to 8

Easy Fresh Coconut Cake

1 box Duncan Hines Golden Butter cake mix
8 ounces sour cream
2 cups sugar
Three 6-ounce packs of frozen coconut
8 ounces Cool Whip dessert topping

Bake Golden Butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar, and two packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream, and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.

Mississippi Mud Pie

1 (8-inch) prepared chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Lightly sweetened whipped cream (optional)

Heat sugar, chocolate chips, butter, cream and corn syrup in small saucepanover low heat, stirring constantly, until butter is melted and mixture issmooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cupnuts. Layer with 1 pint ice cream; freeze for 1 hour.Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle withremaining sauce; top with remaining nuts. Freeze for 2 hours or until firm.Serve with a dollop of whipped cream, if desired.Makes 8 servings.

Mulled Apple Cider

3 cinnamon sticks, broken in half
1 teaspoon whole allspice
1 teaspoon whole cloves
10 cups (2 1/2 quarts) apple juice
1/3 cup packed brown sugar
Place cinnamon sticks, allspice and cloves in the center of a large coffee filter. Tie shut with a piece of clean kitchen string. In a 4-5 quart slow cooker combine apple juice and brown sugar. Place spice bag into slow cooker. Cover and cook on low for 5-6 hours or on high for 2 1/2 - 3 hours. Remove spice bag and discard. Ladle into mugs. If desired may serve with cinnamon stick stirrers

Sweet Potato Pie

4 eggs, separated

2 cups sugar

3 cups cooked, mashed sweet potatoes

1/2 cup softened margarine or butter

2 cups milk

2 teaspoons vanilla extract

1 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

2 (9 inch) unbaked pie shells

Beat egg yolks until thick. Gradually add sugar; mix well. Add next 6 ingredients and mix well. Beat room temperature egg whites until stiff peaks form; fold into sweet potato mixture. Pour into pie shells and bake at 350° for 45 minutes or until set.

White Chocolate Clusters with Fruit and Nuts

Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.

Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.

Makes about 20 pieces

Chicken Livers Wrapped In Bacon

1/2 lb. of chicken livers
7 oz. Worcestershire sauce
onion powder
pepper
garlic powder
15 oz .pkg of bacon
toothpicks(for pins)

Take pkg of chicken livers. Wash and drain. Wrap each chicken liver in a 1/2 slice of bacon. Pin each with a toothpick.place in one layer, in a casserole dish.(You may want to line the dish with foil,for easier cleanup.) Pour worcestershire sauce over chicken livers ( make sure they all gets some).Season with garlic powder and onion powder, and pepper. Cover and bake at 375 degrees for 45 minutes... then remove cover and bake an additional 5-10 minutes to brown .Variation: The French use white wine instead of Worcestershire sauce and they soak them for two hours before cooking.Serve as h'orderves or appetizersI baked these tonight. The family loves them. I keep them warm in a crock pot.. They are a hit a parties and get-togethers.With the holidays coming on, this is a good recipe..

Pork Chops with Cheesy Hash Brown Potatoes

6 boneless pork loin chops
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
10 oz. can condensed cream of mushroom soup with roasted garlic
1/2 cup milk
1 cup sour cream
30-oz. pkg. frozen hash brown potatoes
1-1/2 cups shredded baby swiss cheese
1/4 cup grated Parmesan cheese
3 cups frozen sugar snap peas
2 tablespoons olive oil

Preheat oven to 375 degrees. In a large skillet, brown pork chops in 1 tablespoon olive oil over medium heat, turning once to brown; set aside. Add onions and garlic to pan and cook and stir over medium heat until crisp tender.

Add condensed soup and milk; cook and stir until bubbly. Remove from heat and stir in sour cream.

In 13x9" glass baking dish, combine potatoes and grated cheeses and toss to mix. Add the soup/onion mixture and stir to combine. Place the browned pork chops on top. Bake casserole, uncovered, at 375 degrees for 40 minutes. Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart casserole dish; toss to coat and place in oven. Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender. 6 servings

BETTER-THAN-SEX CAKE

 


1 (2 layer) pkg. German chocolate cake mix
7 oz. sweetened condensed milk
3/4 c. caramel ice cream sauce
8 oz. whipped topping
3 or 4 Heath bars, crushed


Prepare and bake cake mix using package directions for 9"x13" cake pan. Pierce cooled cake with wooden spoon handle. Drizzle condensed milk and sauce over cake. Let stand for 1 hour. Cover with whipped topping. Sprinkle with candy. Chill until serving time. Yield: 15 servings.

Baby Ruth Brownies

1 (18.25-ounce) pkg. brownie mix

3 (2.1-ounce bars) Baby Ruth® candy bars, chopped

1 (8-ounce) pkg. cream cheese, brought to room temperature

1/2 c. sugar

1 large egg

2 tsp. milk

Directions:

* Preheat oven to 350 degrees. Prepare brownie mix as directed on package, then stir in chopped candy. Pour into a greased 9x13" baking pan.

* In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and milk to the cream cheese mixture and blend well.

* Drizzle cream cheese mixture over brownie batter and swirl with a knife to create a marbled look.

* Bake for 35-40 minutes, until toothpick inserted in center comes out almost clean.

* Remove brownies from oven and cool completely in pan, on a wire rack. Cut into bars with a wet knife.

Makes 24 brownies.

Miss Mammy's Pecan Roll

1 lb. Vanilla Wafers
1 cup eagle brand sweetened condensed milk
1 1/2 cups pecans (chopped) 
1 cup pecans whole pieces
1 box raisins

Crumble wafers & mix with milk, raisins, and chopped nuts.
Roll onto wax paper in whole pecans  ,
making 3 long rolls.
Freeze until hard set

Slice and serve

Makes 3 rolls

Amish White Bread

This was on a newspaper clipping in Mom's cookbook. It's from a paper from 11/15/1977.

It's very easy and doesn't take long to make.
Prep time: approx.20 minutes.Cooking Time: 40 minutes, ready in approx. 2 hours and 30 minutes
Makes 2 ( 9" x 5" ) loaves(24 servings)


Ingredients:

2 cups warm water
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 1/2 tsps.salt
1/4 cup vegetable oil
6 cups bread flour


Directions:

1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth.Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down.Knead for a few minutes, and divide in half. Shape into loaves , and place into two well oiled 9 x 5 loaf pans.Allow to rise for 30 minutes, or until dough has risen 1 inch above the pans.

4. Bake at 350 degrees for 30 minutes.

Enjoy.....

Chunky Vegetable Dip

1 cup (8 ounces) sour cream

1/2 cup finely chopped seeded cucumber

1/4 cup chopped green onions

1/4 cup finely chopped radishes

1 to 2 tablespoons cider or tarragon vinegar

1-1/2 teaspoons prepared horseradish

3/4 teaspoon salt

1 large bell pepper, cut into a cup

DIRECTIONS
In a bowl, combine the first seven ingredients; mix well. Cover and refrigerate. Serve in a pepper cup with vegetables for dipping. Yield: 1-1/2 cups.

QUICK & EASY PEACH COBBLER

1 stick butter

1 c. sugar

1 egg

1 c. self-rising flour

3/4 c. milk

1 lg. can sliced peaches, with syrup

Melt butter in a 9 x 12 inch glass ovenproof casserole. Mix together flour and sugar in a small mixing bowl, stir in milk and egg until well blended, do not beat. Pour batter mixture into melted butter in casserole, do not stir. Spoon peaches and syrup over batter and sprinkle 1/3 cup of cinnamon sugar over top. Bake in 350 degree oven for about 1 hour until top is golden brown. Serve warm with whipped topping or vanilla Ice Cream.

Texas Chili

Ingredients:

4 tablespoons CRISCO Corn Oil *
2 pounds boneless chuck roast, cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
2 14-1/2 ounce cans diced tomatoes
1 14-1/2 ounce can beef broth
1 10-ounce can Enchilada Sauce
2 15-ounce cans red kidney beans, rinsed and drained
1/4 cup masa harina and 1/2 cup water, optional
Salt and Pepper
3 tablespoons fresh cilantro, minced
1/2 cup Monterey Jack cheese, shredded


In a large Dutch oven, heat CRISCO Oil over medium-high heat. Add cubed meat in batches, cooking until brown.
Add onion and garlic with last batch of meat; drain. Return meat, onion and garlic to the pot.
Add cumin, chili powder and crushed red pepper flakes.
Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil.
Reduce heat; simmer, covered, for 1 hour, stirring occasionally.
Simmer 30 minutes, uncovered, or until meat is tender.
In a small bowl, mix masa harina with water, if desired; stir into chili. Cook 10 to 15 minutes more, stirring frequently.
Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese.

Mini Marshmallow Salad

2 3oz cakes of Philadelphia Cream Cheese
1 Large Can of Crushed Pineapple ( drained)
1/2 cup Miracle Whip Salad Dressing
1 pint of Cool Whip
1 bag Mini- Marshmallows ( can use the colored marshmallows if you like)



Cream together cream cheese and salad dressing. Beat until stiff. Stir in Mini-marshmallows,adding pineapple and cool-whip last.
Chill for 1/2 hour to 1 hour and serve .

Pennsylvania Dutch Shoo Fly Pie

Momma married Max Furlong, from Philadelphia, Pennsylvania

She got this recipe from Max's sister, Aunt Alice.

It was so good. I remember Mom loved to make this.

Pennsylvania Dutch Shoo FlyPie

4 cups . flour
2 c. brown sugar
1 c. butter
2 c. boiling water
2 tsp. baking soda
1 c. molasses

1 unbaked pie crust

TOPPING:
3 c. flour

3/4 c. brown sugar

1/2 c. white sugar

1/4 tsp. salt

1/2 c. shortening

Mix with fingers to make fine crumbs. Sprinkle crumbs on top of filling. (will foam).

Work flour, sugar, and butter into fine crumbs. Set aside 1 1/2 cups for topping. Mix water, molasses, and baking soda together, and add remaining crumbs. Pour into unbaked pie crust . Bake at 350 degrees for 35 minutes. Sprinkle with the topping.

Stuffed Cabbage

1 cup cooked rice
1 lb ground beef
1 small cabbage
1 small can of tomato sauce

Mix uncooked grown beef and cooked rice together in a bowl.

boil cabbage in saucepan until tender.

Separate the cabbage leaves, and put ground beef mixture into leaves..roll and pin with a toothpick.
Place them in the skillet.Mix one can of tomato sauce and one can of water together. Pour over the cabbage rolls..
Salt & pepper and cover. Simmer on low for one hour, occasionally lifting each cabbage roll, to let the sauce get underneath.

Poor-Man's Pecan Pie

The Oats form a crusty top very much like pecans, and provide contrast for the dark, rich layer below.


INGREDIENTS1 recipe pastry for a 9 inch single crust pie
4 eggs
1/2 cup butter, melted
1 cup dark corn syrup
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup rolled oats

DIRECTIONS
Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Shortbread Squares

1 lb. soft butter , 1/2 cup cornstarch
1 cup sifted powdered sugar, 3 1/2 cups all purpose flour
1/2 tsp Salt


In Mixing Bowl, cream butter and sugar. Combine the rest of the ingredients, gradually adding to the mixture.
Pat into ungreased pan (15 x 10 x 1)
Pierce several times with a fork.
Bake at 325*cfor 35-40 minutes until lightly browned.
Cut into squares while hot.
( variation - add almond extract or lemon extract)

7 Minute Frosting

Ingredients:


1 1/2 cup Sugar
2 Egg Whites
1/3 cup water
3 tbsp. Karo Syrup
pinch of salt
1 tsp. cream of tartar

Beat together for 2 minutes, then in a double-boiler, beat and bring to boil for 7 minutes, or until it starts to peak.
Frosts one three layer, 8" cake.

Can use it by itself or can sprinkle with coconut, for a coconut frosting.

Chocolate Silk Pie

CHOCOLATE SILK PIE

1 unbaked single pie crust
1 cup semisweet chocolate chips
1/2 cup (1stick) butter
1 cup sugar
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup evaporated milk
1 tsp vanilla

Preheat oven to 350 degrees.
In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.

Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely.

Meringue Topping

INGREDIENTS:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
PREPARATION:
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.
For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla.
Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.

Raspberry Lemonade

One of my favorite flavors is Raspberry..Yummy!
Anything with Raspberry..
Here is a recipe for Raspberry Lemonade. Perfect for those hot humid days coming up...Enjoy!


3/4 cup sugar
1/2 cup water
1 cup fresh lemon juice (about 4 lemons)
3 1/2 cups water
1 container (10 ounces) frozen raspberries in syrup, thawed
3/4 cup water

1. Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature.
2. Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate.
3. Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes.

Mom's Cook Book

This is to put my Mom's recipes in.My Mom passed away on 01/23/07. She was 79 years old. Her name was Imogene Furlong. She lived in Pasadena,Texas at Pasadena Interfaith Manor. She had her own apartment and many many friends. This is so hard. I miss her so much. I wanted to do something special. I thought that a blog with her recipes out of her cook book would be a fitting tribute. I hope you enjoy them too..

Mississippi Tea Cakes

This is my mother's recipe, her mother's recipe, and so on... Basic, simple, down-home and delicious!! My Mother's advice was to enjoy warm with a big glass of ice-cold milk!!! Poor folks' heaven!!!
INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup buttermilk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.