Momma's Cookbook

Mississippi Hometown Cookbook, Now Available!

2011-05-05T12:14:00.000-07:00

Well, I have great news. They have put 9 of my recipes in the new " Mississippi Hometown Cookbook". It's now available, hot off the presses at local stores all around . I hope you get your copy today. My nine recipes that are a part of the collection are : Mississippi Mud Cookies, Cinnamon & Spice Cookies, Tea Cakes, Creamy Potato Cheese soup, Momma's Mississippi Cornbread Salad, Cock of the Walk fried catfish, Easy Coconut Cake, Fried apple Pies and my Favorite Chocolate pie.. YUMMY!

In the Cookbook.....
We’re dishing up a double-helping of local, tried and true recipes and fun-filled facts about hometowns all over The Magnolia State. From the down-home taste of Central Mississippi to the Delta's classic country cooking to full-flavored spicy seafood on the coast, Mississippi is proud of it’s made-from-scratch style. This outstanding new cookbook is packed with favorite recipes Mississippi hometown cooks learned to make in grandmother’s kitchen.Experience Mississippi’s all-time favorite recipes… from Finger Lickin’ Barbecued Ribs, Mississippi Must Fried Corn, Mama's Southern-Style Chicken 'n Dumplings, and Creamy Banana Pudding to Butter Pecan Cake, Mississippi Blues Fried Okra, and Southern Soul Mustard Greens. From Mississippi Mud Pie to Biloxi Bay Potato Salad... You'll taste our Southern Hospitality in 300 hand-selected recipes.

I am so proud to have these recipes in this cookbook. They are from My Momma's recipe book. She would be so happy if she were here. I know she is smiling in heaven..
Get your copy today.

Have a wonderul weekend and Happy Mother's Day!
Bunches of hugs...

Grilled Herb Burgers

2010-07-09T21:16:00.000-07:00

Makes: 8 servings

Prep: 20 minutes
Grill: 14 minutes

Ingredients

1 egg, lightly beaten
2/3 cup chopped onion
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano and/or basil, crushed
1/4 cup ketchup
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1 pound uncooked ground turkey
8 ciabatta rolls, split
16 slices tomato
Fresh oregano and/or basil sprigs (optional)

Directions

1. In a large bowl, combine egg, onion, Parmesan cheese, the snipped fresh or the dried oregano and/or basil, the ketchup, garlic, salt, and pepper. Add ground beef and ground turkey; mix well. Shape mixture into eight 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165°F), turning once halfway through grilling. Toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce to medium. Place patties, then ciabatta rolls on grill rack over heat.

Cover and grill as above. )

3. Serve burgers on toasted ciabatta rolls with tomato slices and, if desired, additional fresh oregano and/or basil sprigs. Makes 8 servings.

Candy Corn

2009-10-14T13:32:00.000-07:00

Makes about 80 pieces

2½ cups confectioners’ sugar
¼ cup powdered milk
¼ teaspoon salt
1 cup sugar
⅔ cup corn syrup
⅓ cup unsalted butter
1 teaspoon pure Watkins vanilla extract

Food coloring

1. In a bowl, combine the confectioners’ sugar with the powdered milk and salt and set
aside.
2. In a saucepan, combine the sugar, corn syrup and butter. Bring the mixture to a boil
over high heat, stirring constantly. Reduce heat to medium and cook for another 5
minutes, stirring occasiona$y. Remove #om the heat and stir in the vani$a extract.
Stir in the powdered-milk mixture and let the dough rest for a few minutes until it’s
cool enough to handle.
3. Divide dough into 3 equal portions and place each in a separate bowl. Add food
coloring as desired, kneading each portion of dough until the coloring is evenly
distributed and the dough is smooth and stiff.
4. Ro$ each piece of dough into a rope about 1/2 inch thick. Place the three ropes of
dough next to each other to form a long rectangle. Use a ro$ing pin to gently press
them together.
5. Using a sharp knife, cut the dough into triangles and place them on a baking sheet.
Let set for about 1 hour. Store in an airtight container in a cool, dry place for up to 1
month.

Banana Oatmeal Cookies

2009-09-21T16:39:00.000-07:00

Ingredients

Directions

1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.

2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.

3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.

4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.

5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.

Makes 24 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

Oriental Beef With Mandarin Oranges / Slow Cooker Thursday

2009-03-19T00:05:00.000-07:00

Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) mushrooms, sliced
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper,and mushrooms and cook about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

Join Sandra at Family Corner for more wonderful crock pot recipes..

Slow Cooker Thursday / Stuffed Peppers

2009-02-19T08:00:00.000-08:00

4 large bell peppers
1/2 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 large clove garlic, finely chopped
1 can (15 oz) tomato sauce

1/2 cup chopped tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped mushrooms

1/2 cup water
Fresh cilantro, if desired

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.

2. In 10-inch skillet, brown beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in mushrooms. Divide beef mixture evenly among peppers.

3. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.

4. Cover; cook on Low heat setting 5 to 7 hours or until peppers are tender. Garnish with cilantro.

My mouth is watering ..lol

Join in on Slow cooker Thursday, Hosted by Sandra at Family Corner

Cheese canapes and other canape ideas

2008-12-30T23:51:00.000-08:00

1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 can chopped black olives
Garlic salt to taste
Cocktail rye bread

Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread. Put under the broiler for a few minutes, until cheese bubbles.

Some other ideas for appetizers :
Shrimp with cocktail sauce , Chicken and Ripe Olive, Artichoke with Red Pepper, Cheddar cheese with a Smoked Almond , Salami stuffed with a Spanish Olive.

Harvest Creamed Succotash

2008-10-26T18:22:00.000-07:00

Ingredients
4 ounces thick sliced bacon, cut into 1/2-inch pieces

1 medium onion, cut into medium dice

1 (10 ounce) package frozen baby lima beans

Salt and freshly ground black pepper, to taste

1 (10 ounce) package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons thyme

2 teaspoons chives

Instructions
Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Cock Of The Walk Fried Catfish

2008-10-24T12:50:00.000-07:00

12 4-5 ounce catfish fillets

2 eggs

1/2 cup milk

1/2 cup flour

1 1/2 cups cornmeal

2 teaspoons salt

2 teaspoons of your favorite seasoning salt

1 teaspoon black pepper

1 cup canola oil

Wash the catfish fillets , cut them into serving size pieces, and set aside.

Whisk the eggs and milk and place in a shallow bowl.Mix the flour, cornmeal, salts, and pepper; put in a Ziploc bag.

Dip each fillet in the egg mixture, then coat with the cornmeal mixture.

Pour oil into a large skillet to about 1/2" deep.

Heat on medium-high heat to 375° and fry the coated catfish pieces 3 or 4 at a time, until golden brown on each side. (don't crowd them in the pan)

Drain on paper towels

You can make tartar sauce by mixing together

1 cup mayonnaise

1/3 cup sweet relish

2 tablespoons lemon juice

1 tablespoon ketchup.

Marshmallow Popcorn Balls

2008-10-21T09:15:00.000-07:00

MARSHMALLOW POPCORN BALLS
Melt 6 tablespoons butter. Add 3 cups miniature marshmallows and stir until melted.

Blend 1/2 of 3-ounce package (3 tablespoons) raspberry jello or whatever flavor you would like depending on what color you would like.
Pour over 3 quarts popped popcorn. Mix well with buttered hands and form into balls. I usually mix with a spoon first as the jello mixture is quite hot and seems to be easier to mix throughout.

Optional: Momma would sometimes mix in candy corn with the popcorn at Halloween...or red hots at Christmas..

Coffee Can Bread

2008-09-25T08:22:00.000-07:00

** USE A METAL COFFEE CAN TO BAKE THIS IN **

3 cups all purpose flour
1 T sugar
1 T salt
¼ tsp baking soda
1 pgk active yeast
1 cup creamed cottage cheese
¼ c water
1 T butter
1 egg
1 egg, slightly beaten

In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.

Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.

Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.

Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh. Also can slice and toast it, then butter it..MMMMMM good!

Mississippi Cornbread Salad

2008-07-19T13:18:00.000-07:00

1 8 1/2 oz cornbread mix

1 1-oz. ranch style salad dressing mix

1 8-oz sour cream

1 c. mayonaise

3 large tomatoes,chopped

1/2 c chopped red pepper

1/2 c. chopped green pepper

1/2 c. chopped onion

2 cans pinto beans, drained

2 cans whole corn

2 c. shredded cheese

1 pkg. cooked and crumbled bacon

Directions:

Cook cornbread: Mix dressing mix and sour cream, mayonaise and set aside. Crumble 1/2 of the cornbread in bottom of dish. add 1 can pinto beans. Add 1/2 chopped pepper, onion on top of the beans, then the corn. Add 1/2 of the tomatoes, spread 1/2 of dressing mix over tomatoes, 1/2 of bacon on dressing, then cheese. Repeat layers cover. Cover and chill for 3 hours.

Broccoli Casserole

2008-06-27T21:36:00.000-07:00

Ingredients
1 cup uncooked instant rice

1/2 cup chopped onion

1/4 cup fat-free milk

4 ounces processed cheese, cubed (such as Velveeta )

2 tablespoons butter or stick margarine, softened

2 (10-ounce) packages frozen chopped broccoli, thawed and drained

1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

PreparationPreheat oven to 350°.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole.

Bake at 350° for 45 minutes.

Mediterranean Beef Steak-and-Salad Pizza

2008-05-19T18:57:00.001-07:00

Servings: 4 Start to Finish: 30 minutes

Ingredients
1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1/2 cup prepared balsamic vinaigrette
salt and pepper
4 individual prebaked pizza crusts (4 ounces each; 7-inch diameter)
1 package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend
1/2 cup chopped jarred roasted red peppers
1/2 cup crumbled herb-seasoned feta cheese

Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper.

Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm.

Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.

Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips.

source : From Better Homes & Gardens Meal Ideas...

Fanciful Fruit Pizza

2008-05-07T06:10:00.000-07:00

INGREDIENTS
1 roll (16.5 oz) refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.

4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Carrot Cake

2008-05-01T14:07:00.000-07:00

Bake 350°F 1 Hour
Ingredients:

3C shredded carrots

4 eggs

2C sugar

2C flour

2 tsp salt

2 tsp baking soda

1C corn oil (add last)

Procedure:

Mix eggs and sugar. Then add shredded carrots. In a separate bowl sift dry ingredients together. Add to carrot mixture. Pour oil over all ingredients and mix.
Pour into greased 9” x 12” pan (or bundt pan) and bake.
Top with cream cheese icing.

Cream Cheese Icing

Ingredients:

2 oz Cream cheese

1 C Icing sugar

1/4C butter

1 tsp vanilla
Procedure: Combine ingredients and spread over carrot cake.

Old Time Caramel Cake

2008-05-01T13:40:00.000-07:00

1 c. sugar

1 c. light brown sugar

1 c. butter, creamed 4 eggs, separated

2 2/3 c. all-purpose flour

1 c. milk

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Icing: 1 tsp. vanilla 2 c. brown sugar 1 c. heavy cream 3 Tbsp. butter

Sift sugars together. Cream butter; add egg yolks. Add together. Sift dry ingredients; add slowly to creamed mixture. Add milk and vanilla. Beat egg whites until stiff. Add together. Pour into 3 buttered and floured cake pans. Bake at 350 degrees for 25 minutes. Icing: Cook sugar and cream over medium heat until soft ball stage. Add vanilla and butter; beat until spreading consistency. Spread over tops and sides.

Vegetable Cassarole

2008-04-23T08:30:00.000-07:00

Ingredients:

1 can (26 ounces) Cream of Mushroom Soup

1 1/2 cups shredded Swiss cheese (6 ounces)

2/3 cup sour cream

1/4 tsp. ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each)

French Fried Onions (2 2/3 cups)

Directions:
In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Cinnamon Redhots Popcorn

2008-04-12T19:51:00.000-07:00

INGREDIENTS
2 tablespoons vegetable oil
1/2 cup unpopped popcorn
1/2 cup butter
2 tablespoons light corn syrup
2 (2.25 ounce) packages cinnamon red hot candies

DIRECTIONS
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.

Buttermilk Rolls

2008-04-06T14:47:00.000-07:00

INGREDIENTS:

1 cup thick buttermilk, lukewarm
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons shortening
1 pkg. active dry yeast
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

PREPARATION:

Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions).

Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.Recipe makes about 15 to 20 buttermilk yeast rolls.

Campbell's 15-Minute Chicken and Rice Dinner

2008-04-02T10:07:00.000-07:00

INGREDIENTS
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice*
2 cups fresh or frozen broccoli flowerets
DIRECTIONS
Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.
TIP
*For creamier dish, use 1 1/2 cups rice.

Mexican CornBread

2008-03-30T08:38:00.000-07:00

INGREDIENTS:

3 pkgs cornbread mix

2 pkgs bacon (already cooked)

2-3 cups of cheese (shredded)

2 green chilies, chopped 1 3/4 cup of corn

fresh jalapenos,sliced (optional)

DIRECTIONS:
Mix cornbread according to package directions. Mix together everything into the cornbread mix, except jalapenos. Pour into muffin cups. Place the jalapeno circle on top, slightly push down into mix. Bake at 350′ oven for 30-35 minutes or until golden brown.

Great with Chili or any soup!
Makes about 18, depending on your muffin cup size..

Roasted Potatoes with Bacon

2008-03-27T17:29:00.000-07:00

1/2 cup ranch dressing

1/2 cup shredded cheese
1/4 cup Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Deviled Eggs

2008-03-17T20:13:00.000-07:00

Ingredients:

18 eggs

1/3 cup mayonnaise

2 teaspoons yellow mustard

1 teaspoon finely chopped onion

3/4 teaspoon pickle relish

1/2 teaspoon garlic salt

1/8 teaspoon black pepper Paprika, parsley or sliced olives for garnish

Directions:

Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes. Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate. In the medium bowl, add the mayonnaise, mustard, garlic salt, onion, relish and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg. (Optionally, use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.) Serve immediately or cover and chill until ready to serve. Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving.

Crockpot Peanut Candy

2008-03-12T14:40:00.000-07:00

Ingredients
1(16ounce)package dry roasted salted peanuts

1(16ounce)package unsalted dryroasted peanuts

1(12ounce)package semi-sweet chocolate bits
1(4ounce) German Chocolate Bars
32 ounces white almond bark

Directions

1 Put peanuts in bottom of crock pot; add other ingredients.
2 Cook on low setting for 1 1/2 to 2 hours.
3 Place rounded spoonfuls onto wax paper and allow to cool.

Join Us for Slow-Cooking Thursday through Sandra's blog

Applesauce Oatmeal Muffins

2008-03-12T12:31:00.000-07:00

Ingredients
1 cup old fashion rolled oats (not instant)

1 cup non-fat milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup unsweetened applesauce

2 egg whites

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. sugarraisins or nuts (optional)

Directions
Soak the oats in milk for about one hour. Preheat the oven to 400 degrees.

Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl measure and whisk the dry ingredients together.

Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.

Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done. Remove from pan, cool and enjoy. These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12

Crock Pot Kielbasa

2008-03-11T07:53:00.000-07:00

CROCK POT COCKTAIL KIELBASA

Ingredients:

2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard

Directions:

1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.

2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

2008-03-04T21:10:00.000-08:00

I have decided to have a Watkins Easter Gift Basket Giveaway!
Above is a photo of the gift basket. This is a $43.63 VALUE!

Here are the contents:

(1) Watkins Cinnamon Cocoa (6.7 oz.)

(1) Watkins Lavender Firming Lotion (11 fl.oz.)

(1) Watkins Gentle Facial Cleanser (3.4 fl.oz)

(1) Watkins Peppermint Room Freshener (4 fl.oz.)

(1) Menthol Eucalyptus Room Freshener (1 fl.oz.)

(1) Watkins Roasted Garlic Snack & Dip Seasoning(4.2oz)

(1) Watkins Shortbread Cookie mix (12oz.)

This giveaway is open to all U.S. and Canada Residents!
~
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog

3. E-mail me your e-mail address.(mine is emeraldrose63@yahoo.com)

If you order Watkins products from me, you will automatically be entered in the drawing for the basket. Reference my ID# 367131 when ordering.

The Deadline to enter in March 8th, 2008 at noon, Central time.

I will post the winner soon after that..

Good Luck, Sweet Peeps!

Quick Fruit Cobbler

2008-03-03T20:06:00.000-08:00

1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.

Momma had this handwritten out.It's a Betty Crocker recipe..:)

Momma's Vanilla Custard

2008-03-01T14:45:00.000-08:00

1 dozen eggs
1 1/2 cups Sugar
5 cups Milk
1 tsp. Watkins Vanilla

Mix Eggs,sugar,milk and vanilla together.After fully blended,pour into individual glass custard baking dishes.Lightly sprinkle top with nutmeg(optional) .

Place in a preheated 350 degrees oven for 60 minutes, until nothing sticks to the knife when inserted into the custard. Remove from oven when custard is fully set. After fully chilled they are ready to serve. . Keep this dessert refrigerated.

Gingerbread Cake

2008-02-29T13:30:00.000-08:00

1/2 cup sugar
1/2 cup shortening
1 egg (beaten)
1 cup molasses
2 1/2 cup flour
1 1/2 teaspoon baking soda
1 teaspoon Watkins cinnamon
1 teaspoon Watkins ginger
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water

Preheat the oven to 350º. Cream together sugar and shortening. Add egg and molasses, mix well. Sift in dry ingredients, add hot water. Blend well. Pour into two buttered 9-inch cake pans or a Bundt cake pan . Bake for 30-40 minutes, or until a toothpick comes out clean.

Crockpot Baked Potatoes

2008-02-28T09:14:00.000-08:00

Crock-Pot Baked Potatoes

use 6-12 of them

Prick each potato with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours). Come back. DO NOT ADD WATER!

Garnish with whatever you please...sour cream, cheese, chives, bacon bits..etc

This is part of Slow cooker Thursday! at Sandra's blog..

and Check out my Watkins Easter Gift Basket Giveaway!

Peanut Candy

2008-02-18T20:59:00.000-08:00

1 1/2 cups of sorghum syrup/molasses

2 cups shelled parched peanuts (peanuts roasted in the shell)

1 tsp vanilla

1/4 cup melted butter or margarine

In a sauce pan, boil the syrup until it forms hard drops when dropped into cold water. Remove the syrup from the heat, and stir in the other ingredients. Pour the mixture into buttered pans to a depth of 1/2; to ¾ inches. When it is cooled, cut it into serving sized pieces.

Chitty-Chitty Bang Bang Fudge

2008-02-09T19:37:00.000-08:00

2 cups sugar

4 tbsp cocoa

1/4 lb butter (or margarine)

2 tsp light corn syrup

1 small (5 oz) can evaporated milk

1 tsp waterchopped nuts (optional)

Mix all ingredients together in a saucepan and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8x8-inch pan. Cut into pieces. Cool.

This is from the book Chitty-Chitty Bang Bang

Amish Friendship Bread Recipe

2008-02-08T13:58:00.000-08:00

1 pkg. active dry yeast

1/2 c. warm water

1 1/2 c. lukewarm water

2 c. sifted flour

1 tsp. salt

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night. When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe. Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends. The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.

I haev never made this personally, but Momma made it a few times while I was at home..

Enjoy the fun!

Peach Cobbler

2008-02-05T18:36:00.000-08:00

Use fresh or canned peaches for this tasty dessert treat.

Ingredients:

1/2 tsp cinnamon, ground
1 Tbsp vanilla extract
2 Tbsp cornstarch

1/4 cup peach juice (from canned peaches)
2 16-oz cans peaches, sliced, packed in juice,

1 Tbsp margarine (tub), melted

nonstick cooking oil spray
1 cup pancake mix or bisquik
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk

Topping:
1/2 tsp nutmeg
1 Tbsp brown sugar

Directions:
Combine cinnamon, vanilla, cornstarch, peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.
Reduce heat and simmer for 5-10 minutes.
Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over the peach mixture.
Combine nutmeg and brown sugar. Sprinkle on top of batter.
Bake at 400 degrees F for 15-20 minutes or until golden brown.
Cool and cut into 8 squares.

Fried Apple Pies

2008-01-29T12:47:00.000-08:00

INGREDIENTS

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

DIRECTIONS

1.Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

2.Sift flour and salt together. Cut in the shortening. Add water and mix with fork.

3.Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

4.In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

5.Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.

Loaded Potatoes

2008-01-28T19:48:00.000-08:00

4 medium russet potatoes

8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

NUTRITION INFORMATION: Per serving: 366 calories; 12 g fat (6 g sat, 4 g mono); 54 mg cholesterol; 41 g carbohydrate; 24 g protein; 5 g fiber; 535 mg sodium; 1280 mg potassium.

BLT Ranch Salad Pizza

2008-01-24T21:28:00.000-08:00

Ingredients:

1 pkg (13.8oz ) refrigerated pizza crust

2 cups thinly sliced iceberg lettuce

2 plum tomatoes

1 pkg (8 oz) cream cheese, softened

1/2 cup ranch salad dressing, divided

1 garlic clove, pressed

1/2 cup shredded cheddar cheese (2 oz)

1/4 cup pitted ripe olives, sliced

1/4 cup chopped red onion

6 slices bacon, crisply cooked, drained and crumbled

Directions:

1. Preheat oven to 400°F. Unroll pizza crust to within 1 inch of edge of lightly floured Rectangle Stone.

Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. On Cutting Board Large Grooved, thinly slice lettuce using knife. Seed and dice tomatoes. In medium bowl, combine cream cheese, 1/4 cup of the salad dressing and garlic pressed with Garlic Press; mix well and spread evenly over crust. Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon. Drizzle with remaining dressing.

Cut into squares; serve immediately.

Yield: 12 servings
Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 18 g, Protein 7 g, Sodium 450 mg, Fiber less than 1 g

One Year Ago Today....

2008-01-23T20:58:00.000-08:00

It's the one year anniversary of my Precious momma's death. I don't have a recipe to put in today. It is too painful right now.. I kept trying to think what I might put in todays blogs. I just couldn't come up with anything..

I hope that she would be proud of this blog. I feel she would be.. Afterall, this will last a long time..

I hope all of you have a blessed week.

Bunches of hugs, and

Thank you Momma for everything!

Slow-Cooker Rustic Chicken Stew

2008-01-20T15:51:00.000-08:00

Slow-Cooker Rustic Chicken Stew

2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
1 teaspoon celery seed
1 teaspoon dry thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas

In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.

Momma's Meatloaf

2008-01-13T15:22:00.000-08:00

A basic meatloaf with ground beef, cracker crumbs, ketchup, chopped onion, and seasonings. Scroll down to see more meatloaf recipes
INGREDIENTS:
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour. Serves 4

Barbecued-Beef Sandwiches

2008-01-07T08:01:00.000-08:00

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

Ingredients

2 pounds boned chuck roast

2 cups vertically sliced onion

1 cup bottled barbecue sauce (your favorite)

1 tablespoon cornstarch

1 tablespoon water

6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.
Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.

Slow Cooker Barbecued Chicken Drummies Recipe

2007-12-16T11:20:00.000-08:00

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

2007-11-27T12:15:00.000-08:00

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

2007-11-12T13:09:00.000-08:00

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.

2007-11-12T12:47:00.001-08:00

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

2007-11-05T15:00:00.000-08:00

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

2007-10-26T09:35:00.000-07:00

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

2007-10-18T13:46:00.000-07:00

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

2007-09-27T10:16:00.000-07:00

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

2007-09-13T09:44:00.000-07:00

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

2007-09-03T18:39:00.000-07:00

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

2007-08-30T12:41:00.000-07:00

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

2007-08-26T10:52:00.000-07:00

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

2007-07-28T19:35:00.000-07:00

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

2007-07-09T17:16:00.000-07:00

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

2007-06-29T12:21:00.000-07:00

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

2007-06-14T10:22:00.000-07:00

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

2007-05-30T10:05:00.000-07:00

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

2007-05-05T15:56:00.000-07:00

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

2007-04-14T17:51:00.000-07:00

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

2007-04-14T17:02:00.000-07:00

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

2007-03-31T13:15:00.000-07:00

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

2007-03-27T14:46:00.000-07:00

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

2007-03-27T08:12:00.000-07:00

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

2007-03-22T10:02:00.000-07:00

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

2007-02-21T17:12:00.001-08:00

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

2007-02-17T18:22:00.000-08:00

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.