Is Recession Preparing a New Breed of Survivalist? [Survival Today

>>>Can you cook pumpkin like any squash, with butter and salt?<<<

You could - I always found it a bit stringy (maybe because I used big pumpkins.)... So I run it through the sieve after cooking it.

Indians and early settlers made the predecessor of pumpkin pie when they sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.

Here’s one for a baked pumpkin -

1 pumpkin (5 to 7 pounds)
6 whole eggs
2 cups whipping cream
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter

Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds and save for toasting later. Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with the mixture and top with the butter. Cover with lid and place in a baking pan.
Bake at 350F for 1 to 1-1/2 hours or until the mixture has set like a custard. Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving. (This is an interesting substitution for the usual pumpkin pie.)

http://www.fda.gov/Safety/Recalls/ucm172683.htm

***CONSUMER ALERT***

Undeclared Sulfites in Maya Overseas Foods Golden Raisin

Contact:
Jessica Chittenden
518-457-3136

FOR IMMEDIATE RELEASE - July 13, 2009 - New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Maya Overseas Foods, Inc., located at 48-85 Maspeth Avenue, Maspeth, New York is recalling “Maya Overseas Foods Golden Raisin” due to the presence of undeclared sulfites. People who have severe sensitivity to sulfites may run the risk of serious or life-threatening reactions if they consume this product.

The recalled “Maya Overseas Foods Golden Raisin” is packaged in an uncoded, one pound, plastic bag and were distributed in New York, New Jersey, Massachusetts and Connecticut.

Routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the product contained high levels of sulfites, which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.

No illnesses have been reported to date to this Department in connection with this product. Consumers who have purchased “Maya Overseas Foods Golden Raisin” should contact Maya Overseas Foods at (718) 894-5145.

>>>Vulture die-off - India, Pakistan, Nepal<<<

Too many Liberals in their diet?<<<

I think you are close, and suspected cyanide, for the vulture makes such a nice cartoon of a liberal.

Welcome, glad you found us, do join us if you like.

You will find a few Hungarian recipes mixed in here and there.

Particularly links...

http://www.pixiesites.com/granny.html

<<<<

I can’t do anything to top this, how can we use it to start the new thread?

All of a sudden we are down to 225 posts left till 20,000, so figured I better get this thing together...<<<

When you are ready!!!

If you add this to the title bar, it may pull the old searchers for it.

[Survival Today - an On going Thread #3]

Davey Crockett started my terrorist thread for years, and let me fill it up.

Do you want to start the next one for us?

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1865

make a great “milkshake”

take one cup of flavored yogurt, one cup of milk, add fruit(blueberries are healthiest) and whip in blender then enjoy.

if you use plain yogurt you can add sf (sugar free) jello to flavor it just a spoonful to taste. add ice instead of milk for an alternative too. just a different variation. if you don’t have fruit or milk to add.

plain yogurt is good with just the sf jello in it as flavor too. not as a shake I mean.

Stuffed Chocolate Peanut Butter Baked Bananas

Bananas
Semi-Sweet Chocolate Chips (or sugar free)
Natural Peanut Butter

Preheat oven to 450 degrees.
Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

enjoy

fruit pizza. serve cold:

Crust:
1 1/2 cups ww flour
1/2 tsp. salt
2 Tblsp. Splenda
3 Tblsp. skim milk
1/2 cup ICBNB (the spray pours right out)
Mix all ingredients with a blender. Spread evenly on an ungreased pan (I used a 12 in. pie plate)
Bake 15 minutes at 375 til golden brown. This crust MUST be completely cool before filling is added.

Filling:
4 oz. Light cream cheese
1/4 cup Splenda
1 Tblsp. skim milk
1 Tblsp. Orange juice
1 Tblsp. Lemon Juice
1/2 pint low fat Cool Whip
Mix cream cheese in blender until is is fluffy and has no lumps. Add the rest of the ingredients except for the Cool Whip and process until it is well blended. Add the Cool Whip and whip until thick. Spread the mixture evenly on the COOLED crust.

Fruit:
Top with sliced strawberries, bananas, kiwi, rasberries, blueberries or any combination of fruit you prefer!!

some people make and serve this on a pizza stone too.

also some of my favorites are ricotta creme’s.

Peanut Butter-Chocolate Ricotta Crème

Two servings.

1 cup low fat or part-skim ricotta cheese

1/2 teaspoon vanilla extract

2 or 3 packets Splenda

1/2 to 1 tablespoon natural peanut butter

1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)

mix together and enjoy!
___________________________________________________

for just a peanut butter one I forgo the cocoa.

you can make this with just ricotta, any flavored extract (almond etc) and splenda too! another easy variation.

This just came recently in an email from splenda.com. It looks very interesting

Chocolate Yogurt Pops

1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix (read labels for SB ingredients)
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks

Serves: 4 Prep Time: 3 Min
Directions
1. Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.

2. Peel paper cups away from popsicles before serving.

If you don’t like the ricotta creme’s You might like this:

Peanut Butter Whip
1 pkg.instant sugar free,fat free pudding
(white chocolate, butterscotch, vanilla work well)
1 1/2 C cold milk
1/4 C. Natural Peanut Butter
1 1/2 C light cool whip
Mix pudding and milk beat 1-2 minutes....starts to thicken.. stir in peanut butter and then fold in cool whip... chill and eat

>>>Do you want to start the next one for us?<<<

Are you kidding???

No way would I do as great a job as you have done - the articles you use are great and they continue to pull for a long long time.

I was looking to just try to draw others back with maybe a posting after the initial one, and to ping all those on the list to let them know about it.

You are absolutely correct on [Survival Today - an On going Thread #3] being a good draw... I tried to use that with the link to the first two. I’ll redo that header for sure.

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1900

Here is a recipe my friend shared with me on her blog. She makes her own lunchmeat and sausage :-)

One of these is breakfast sausage sandwiches, made in a healthier manner. Instead of taking a patty of Jimmy Dean sausage and slapping it on a biscuit, I buy whole grain English muffins and make a large batch of homemade chicken and lean pork breakfast sausage. I have a Kitchen Aid mixer with a meat grinding attachment, which makes for a lot of potential.

I bought bone in chicken quarters this time , at a savings of almost 1.40 a pound , and decided to do my own butchering. It did not have to look pretty to go in the grinder, so why not. Deboning meat is easy if you have sharp knives, and the savings can be substantial. Mission accomplished, but I looked at the parts to discard and thought they still contained too much meat to justify tossing. What to do in order to retrive the meat ? Crockpot to the rescue ! I tossed the bones and skin in the pot, added onions, carrot, garlic, bay leaves, spices, ,water and fired it up. The objective was to create something I have not yet done , ,but have been wanting to give a try for several years- lunch meat.

Believe it or not, lunch meat is relatively simple to make. You take meat with bones, toss it in a pot with water, spices and so forth, simmer till tender, pick the meat off the bones, chop fine, place in a pan with enough liquid to make it like a slurry, bring to a boil, mix in two envelopes of unflavored gelatin and whatever seasonings you desire, pour into a container and chill. Then slice and eat- this will not freeze however.

So , from that pack of chicken parts I got breakfast sausage sandwiches ( 35 patties when combined with the pork), 6 cups of rich stock and a small loaf of lunch meat.

(I don’t have her exact measurements on the sausage part, but I would say at least equal ground pork and seasonings.

God bless,
Sister Penny

Several links look good here:

http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&hs=rq0&q=make+your+own+lunch+meat&revid=31738776&ei=RD9hStjpPOivtgfpguD_Dw&sa=X&oi=revisions_inline&resnum=0&ct=broad-revision&cd=3

Looks like excellent sausage links:

http://www.google.com/search?q=homemade+chicken+and+lean+pork+breakfast+sausage&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://www.google.com/search?q=lunch+meat+is+relatively+simple+to+make&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1416

Sauses, Dips, Salsas, and Spice Mixes,and Misc.
« Thread Started on Sept 12, 2006, 11:19pm »
Jeff’s Salsa Recipe

6 ripe tomates
1 medium onion
4 medium garlic cloves
1 tsp. cilantro (or more to taste)
2 medium jalepeno peppers
juice from one lemon
juice from one lime (optional)
salt and pepper to taste
tomato juice according to how thin or thick you like your salsa, adjust accordingly

Chop all ingredients fine or whatever consistency you like.
Add all together and stir well, taste.
Add more onion, garlic or jalapenos according to how hot you like it.

Let set out for 1/2 hour to mellow and then put in a canning jar and refrigerate. (Don’t put in plastic as the smell does not come out)

Here is a recipe my 17 year old son made up just yesterday! This is so good spread on warm toast in the morning or for a snack.

Lemon Butter

1 stick butter (salted) (room temp)

1/8 cup sugar

3 or 4 Tb (I USE 4) lemon juice ( I use the bottled kind)

Warm toast

Take soft butter add sugar and lemon juice, mix well, spread on warm toast. Yummy!

Apple Butter

This can be made in a crockpot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Combine all ingredients in a crockpot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Crockpot 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.

Spinach Ball Hors de oeurves

Here’s a recipe for Spinach Ball Hors de oeurves that a devoted spinach detester will eat. It’s a handy snack to have when you have a vegetarian amongst you. I have discovered that they may be made a day ahead of time and baked just as your company arrives. Actually they are so friendly that you may be able to bake and freeze them and just microwave them.

2 10oz. pkgs chopped spinach, thawed and thoroughly drained. (I squeeze it to get it as dry as possible.)

2 C. Pepperidge Farm herb seasoned stuffing. (I put it in a plastic bag and smash it some with a rolling pin.)

1 small onion, minced finely (I just use the shredder to avoid lumps that make the balls not want to stay cohesive.)

4 eggs, beaten
1/2 C. melted butter
1/2 C. fresh grated Parmesan cheese
salt and pepper to taste

You may, as I said, make these ahead of time. Roll into balls about the size of a small walnut. It says to grease the pan, but I line a cooky sheet with tin foil and give it a spritz of Pam spray and bake them on there to save dish washing.

375 degrees for 20 min.

Top Secret Recipes version of Arby’s Horsey Sauce

Even though Arby’s has diversified its menu with wraps and deli sandwiches on sliced whole wheat bread, it’s the thinly-sliced roast beef piled high on hamburger buns that made this chain famous. Since roast beef and horseradish go beautifully together, Arby’s created a delicious mayo-based horseradish sauce, which happens to be great on most homemade sandwiches, too. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. Get out the blender, since you’ll need it to puree the horseradish in the mix so that the sauce is smooth like the real sauce!

1 tablespoon white vinegar
4 teaspoons granulated sugar
1/8 teaspoon salt
1 cup mayonnaise
2 tablespoons plus 2 teaspoons prepared horseradish

1. In a small dish, dissolve the sugar and salt in the vinegar.
2. Measure mayonnaise and horseradish into a blender. Add the vinegar solution, then turn blender on medium speed for about 10 seconds.
3. Pour sauce into a covered container and chill it for at least a couple hours to let the flavors mingle.

Makes 1 cup. Mmmmm!

Top Secret Recipes version of Taco Bell® Chicken Fajita! Seasoning Mix

A couple years ago Taco Bell and Kraft Foods got together to produce a line of products - everything from taco kits to salsas and spice mixes - all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft’s top sellers. The clone of this mix, made with a combination of common spices and cornstarch, can be kept indefinitely. When you’re ready to cook, you’ll just need some chicken, a bell pepper, and an onion, and then you simply follow the same instructions that you find on the package of the real thing.

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced

Prepare the fajitas using the same directions found on the package of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
3. Spoon chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas.

Makes 5 servings.

Top Secret Recipes version of Taco Bell® Taco
Seasoning Mix

This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in practically all the grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, uh, nope. It’s more like the popular Lawry’s seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone PILE ON THE FUN!
Makes 12 tacos.

Top Secret Recipes version of Arby’s® Sauce

Although the beef sandwiches from Arby’s would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain’s barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup.

Pumpkin Dip

1 16 oz can of solid pack pumpkin
1 small package of instant vanilla pudding...dry
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 small container of Cool Whip

Mix well and serve this with gingersnaps or vanilla wafers

I am going to attempted to post the crab dip recipe. I say attempt, because when I make it I never make it the same way twice and I am actually not using one recipe, but I combine two different ones.

Artichoke Crab Dip

16oz. of artificial crabmeat
2 cream cheese
lemon juice
1 tsp. dry mustard
1 cup shredded cheese
1 8oz jar of artichoke hearts, drained
1 cup of either mayo or sour cream or a combination of the two
Sprinkle of garlic powder

I chop the crabmeat up and I make sure that my cream cheese is soft it makes it easier to mix. I just do a dash or two of lemon juice and the same with the mustard. I usually buy the marinated artichokes and I drain them, but I don’t rinse them, and then I chop them up a little too. Don’t add anymore then the one cup of mayo or sour cream of the combination unless when you make it you think it was too dry and then modify it the next time. Then add the garlic and mix well. I usually bake this in a shallow correl type of dish. I couldn’t at the camp meeting. I just bake it until it’s browned a little on top. I buy one of those baguette type of breads from the store they are cheap. I just slice this and i usually toast it for a few minutes in the oven after I slice it. We like the crisp bread. If you don’t mix the cream cheese well you’ll have lumps of cream cheese esp. if you don’t cook it long enough. You really can’t mess this up. I have fixed it dozens of times and ways and the only time I didn’t think it turned out well, was when I didn’t mix it well enough. You can also do Parmesan cheese and you can add more or less cheese, whatever you like.

I hope you enjoy making this. It’s usually a hit wherever I take it.

One of our favorite dips for Corn chips.

Creamy Rotel Dip

1 pkg cream cheese

1 can rotel (juice and all)

Warm in a pot until melted and mixed. We eat this warm (actually hot off the eye) Yummy this is so good! Enjoy!

We make Homemade Pimiento and Cheese this is soooooo good.

Pimiento and Cheese

2 lb block of Monterey Jack cheese ( grated )

Louisiana hot sauce to taste ( we use alot)

Mayo

Mix grated cheese with mayo until creamy (do not add too much), then add many shakes of hot sauce (I use aprox 2 tsp. ) this will give it an orange color and a wonderful zesty flavor

Lenni’s Ranch Dressing

1/2 cup buttermilk
1/2 cup mayo
1-11/2 tsp granulated onion
1-11/2 tsp granulated garlic
1 Tbl dried parsley
1/8 tsp dry mustard
1/8 tsp paprika
1/8 tsp pepper
mix well

I only use buttermilk in this. I do keep buttermilk on hand because I have a lot of recipes that call for it. To make this a dip you use sour cream (maybe even plain yogurt) If you only had milk you could sour it but I don’t know what it would taste like. Or mix it with sour cream or yogurt and thin it with milk.
This is also a dump recipe for me so if its to strong ease up on the onion and garlic. If it’s to hot ease up on the pepper,mustard or paprika.

Spinach Dip (off the Knorr Soup Box)

1 pkg 10 oz, frozen chopped spinach, thaw and drain
1 16 oz container sour cream
1 cup mayo
1 pkg Knorr Veggie soup mix
1 can 8 oz water chestnuts, chopped
3 green onions, chopped.
In bowl, mix all up and cover and chill 2 hours, Spoon into a bread bowl or serve w/crackers.

CHOCOLATE CHIP CHEESE BALL

8 oz. cream cheese (softened) 2 TBSP brown sugar
1/2 cup butter (no marg.) 3/4 cup mini-chocolate chips
1/4 tsp. vanilla 3/4 cup chopped pecans
3/4 cup powdered sugar (chopped small)

Beat cream cheese, butter, and vanilla until fluffy or mixed.
(Do not over beat - will not hold its shape)
Add both sugars and beat until mixed together.
Stir in chocolate chips (do not beat)
Cover and put in frig. for 2 hours or longer
Put on wax
Shape into ball - back in frig for at least 1 hour
(it can be left in frig. over night)
Right before serving roll in pecans
Serve with graham crackers or graham cracker sticks

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1420

One Step Lasagna

This lasagna recipe came from BH&G magazine more years ago than I care to remember. I know I’ve made it this way all of my adult life...LOL

1 1/2 cups water
1 jar (32 oz.) spaghetti sauce (or equivalent of home made)
1 box (16 oz.) lasagna noodles
1 container (15-16 oz.) ricotta cheese (though I use cottage cheese instead)
8 oz. mozzarella cheese, shreds or thinly sliced
1/2 cup parmesan cheese

1. Combine water with spaghetti sauce in bowl. cover bottom of 13X9X2 baking dish or pan with 1 1/2 cups of the sauce.

2. Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread half the ricotta (cottage cheese) and half the mozzarella over noodles. Sprinkle with 2 table spoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles, the remaining ricotta and mozzarella and 2 table spoons Parmesan. Top with layer of noodles, Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy duty foil. Set on Jelly roll pan.

3. Bake in preheated moderate oven (350) for 1 hour or until knife goes easily through pasta. Let stand, covered, on rack 10 minutes.

We use this recipe just as it is...meatless...and it’s really a hit that way. But, I have added browned ground beef or other cooked meats to the sauce. Also, have added cooked zucchini or wilted spinach to it.

German Cabbage Skillet

6 cups coarsly chopped green cabbage
1 1/2 cups grated carrot, peeled and washed
1 lb smoked sausage, cut into 1/3 inch slices
5 tablespoons canola oil (or chefs choice)
1 cup water

1. in large skillet over medium heat add oil.
2. heat oil until hot but not smoking.
3. add smoked sausage,cook until lightly browned, about 5 minutes.
4. add carrots and cabbage.
5. add water.
6. cover with lid,simmer for 25 or until cabbage is tender and water is absorbed.

Confetti Vegetable Pizza

Two 8 ounce packages of Pillsbury crescent rolls
12 ounces of cream cheese
3/4 cup of mayonnaise
1 package of Ranch dressing
4 ounces of mushrooms, diced
3 medium carrots, diced
5 to 7 medium broccoli florets, chopped
5 to 7 medium cauliflower florets, chopped

Pat crescent roll dough into a 17 x 11 1/2 x 1 inch jelly roll pan. Bake until golden brown. Cool. In a separate bowl mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese. Preparation time: 30 minutes. Serves 8 to 12.

Supper Ideas:

Baked chicken and creamy rice...Bake chicken (sprinkled with season of your choice) When done take out set aside add to the drippings, cream of chicken soup(or mushroom) , and sour cream, Then stirr in tons of cooked rice then place chicken on top and serve, You can serve a vegitable on the side like green beans or corn or mixed vegitables etc... Enjoy!

Pizza Roni....1 lb ground beef, 1 onion (diced), brown set aside, meanwhile boil 6 cups Ziti noodles (salt added to water), When done drain set aside, in a pot add4 reg cans (15 oz I think) tomato sauce, 1 regular can Black olives ( sliced), and Italian seasoning and garlic, simmer aprox 10 to 15 min then pour over noodles, add some grated cheese (aprox 2 or 3 cups), and the cooked meat, Mix well.....Enjoy!....This is really good!

Home made Mac and Cheese with Smoked sausage.....Boil 6 cups mac noodles (make sure to salt the water), drain add 1 stick butter, 2 or 3 cups grated mild cheddar cheese, buttermilk ( or you can use regular milk I do not like it as well) to make creamy,Salt and pepper to taste, On the side slice smoked sausage and warm in pan discard grease, Mix into Mac and cheese......This is easy and very good.

Burritos.....Ground beef, sour cream, grated cheese, black olives, diced onions, salsa,and tortillas. This is good and easy also.

Hay stacks/ or taco salad.....Cooked ground beef, grated cheese, cooked rice, tortilla corn chips, shreaded lettuce, diced onion, diced tomatoes, sliced black olives, and cheese sauce or thousand island dressing ( I like cheese sauce.) This is done by putting all the ingredients in seperate bowls and letting the individuals stack there own....It’s alot of fun and very good too.

Mashed Potato cassarole.......Layer mashed potatoes, cooked ground beef with diced onion added ( can also add diced bell pepper), tomato sauce, (seasoned with garlic , salt, and pepper,) then frozen corn, then add cheese on top Bake at 350 for aprox 30 min until heated through.

Ground beef cassarole.....1 1/2 lb ground beef, 1 onion diced,1 12 oz can corn, 1 can cream of cheddar cheese soup, 1 cup sour cream,i jar chopped pementos, 1/2 tsp, salt,1/2 tsp pepper, 3 cups noodles ( egg) cooked,1 cup cracker crumbs, 1/2 cup mild cheddar cheese, 3 Tb butter, Cook onion and beef drain,, Add next six ingredients, Stir in Noodles,Sprinkle with crackers and cheese, drizzle butter over top. Bake at 350 til warm....

Chicken Casserole
6 Tbsp. butter
1 10.75 oz can cream of celery soup
6 Tbsp. flour
3 c. chicken broth
8 oz. Velveeta cheese (cut up)
1/2 tsp. salt
12 oz. package of noodles, cooked
3/4 tsp. celery salt
4 c. diced cooked chicken
1 10.75 oz can cream of mushroom soup
dry stuffing mix (I use stove top)

In a saucepan, melt butter over medioum-low heat. Stir flour in slowly, using a wire whisk, until the butter and flour mixture begins to bubble. Continue cooking and stirring for @ 2 minutes.

In a seperate pan, heat chicken broth; stir in salt and celery salt. Once broth is fully heated, add it to the butter and flour mixture, stirring quickly. Return the saucepan to heat; stir over medium heat until sauce begins to thicken (don’t allow to boil). Add soups and Velveeta cheese; cook until creamy and smooth. Mix sauce, noodles, and chicken together; pour into greased 9X13 pan and cover with stuffing mix. Bake at 300 * for 1 hour. Makes 8-10 servings.

I add 16 0z of velveeta cheese and about 6 cups of diced cooked chicken and this recipe gives us a 9X13 pan and also a smaller 8X8 pan full.
Enjoy

Mrs Browns Taco Pie

I took leftover taco meat, added another pound to it.

While it is cooking put a pie crust into a 13x9 pan

When the meat is done add a jar of salsa and a can of refried beans. Mixed all real well and pour into pie crust.

Then take a thing of sour cream and put that on top of the meat.

Lastly I put cheese over all.

Bake until crust is done.

Served it with chips and taco fixing.

Pot pie

2 leftover pie shells (top and bottom)
2 cups chopped turkey
2 cups frozen veggies (green beans,peas,corn,carrots)
white sauce with chicken bullion
topped with crust
bake at 350 until browned,warm and bubbly
served with salad and any other leftovers

My girls also like creamed turkey over toast.
White sauce with chicken bullion (about 2 cups)
2 cups leftover turkey meat
peas
salt and pepper to taste
served on buttered toast with salad and fruit.

I do keep a container in the freezer that I put every ounce of leftover veggie, potato, and beef anything from bits to gravy. When it is full I have the best stew you have ever had. It never tastes the same but it is always hearty and yummy. It only takes about 20 min. to cook from freezer to table. (defrost in micro.)

Hamburger Stroganoff

1lb of lean hamburger
1/4 chopped onion
garlic powder
1/4 cup flour
salt and pepper to taste
2 cups beef broth ( or beef bouillon)
ketchup
sour cream

brown hamburger with onion over med. heat
add garlic powder
add flour to hamburger and continue to brown for 2 or more min.
add the beef broth and stir until thick (if to thick add more broth)
add a hardy squirt of ketchup and stir.
drop temp to med. low
let simmer until rice, noodles, or potatoes are made.
when almost ready for dinner, fold in sour cream. (this will make it a little thicker. Don’t worry if sauce looks a little thin before added)
Serve over hot buttered egg noodles, potatoes, or rice.
great with a green bean side and or salad. Don’t forget fresh buttered bread!

This is one that I use when I’m really busy and time is short. I’ll give them to you in the amount that we eat. It is easy to add or delete as needed.

4 frozen chicken breast (boneless, skinless)
4 carrots pealed if needed and cut into large chunks
6 potatoes washed with jackets on cut into quarters
1/2 onion
olive oil
salt and pepper

place frozen chicken in an oven proof dish
place cut veggies all around
drizzle olive oil around the top and give a lite quick stir.
salt and pepper
Cover and bake at 350 for about a hour (until chicken is no longer pink) the frozen chicken makes it’s own liquid.
serve with salad or fruit and buttered bread.
It is very simple and yummy.

I buy my frozen chicken at costco so I always have it in the freezer.

I try to use whole foods when ever I can. I don’t by boxed meals and try to do things from scratch. (I do buy bread just because we can eat it so fast. 1 loaf per lunch is more than I can make) I do make bread often to go with meals. It is a nice treat.

I have some great Mennonite breads that I will make into rolls and try to keep in the freezer. sometimes it’s just easer to buy.

I do buy and use canned beans but only for a few recipes. Here is one I use them for.

1 can white beans
1 can red or pinto (or both)
1 can black
1 can french style green beans
1 can chili (or any leftovers you may have)
a few hand fulls of frozen sweet corn
3 beef bullion cubes
1 lb hamburger
1/4 onion or onion powder
1/4 cabbage chopped
chili powder

I dump all the beans (what ever kind I have on the shelf) juice along with the corn and chili into a crock pot or soup pot on the stove. bring to a hot temp and drop hamburger into the pot raw. Add the onion powder, chili powder, and bouillon cubes. Soften the cabbage in the micro for quick cook or put in the crock along with the meat.
This is a soup that taste the best in a day or to. It is wonderful fresh as well. This soup can feed a whole bunch of people. If company is coming then add another can of something.

Hearty Taco Dip for Supper

I took leftover taco meat, added another pound to it. While this was cooking a put a pie crust into a 13x9 pan when the meat was done I added a jar of salsa and a can of refried beans. Mixed all real well and put into pan. Then I took a thing of sour cream and put that onto the meat. Lastly I put cheese over all. Bake until crust is done. Served it with chips and taco fixing. Was great and the next day what is leftover can go into the Crockpot with Velveeta cheese and be served as a dip.

Hillbilly Chili over Rice

1 lb ground beef

32 oz bag frozen mixed vegetables

1 qt (or 28 oz can) tomatoes juice and all.

1 15 oz can tomato sauce

1/2 tsp garlic powder

3 Tb chili powder

1/4 ground red pepper (opt)

Brown beef drain add tomatoes juice and all, tomato sauce, garlic powder, chili powder, red pepper, salt to taste. Bring water to a boil in a pot simmer mixed vegetables until done drain add to sauce, you can add some of the vegetable juice to make it thinner. ( this is not a thick sauce like spaghetti sauce it’s a little thinner) Serve over warm rice.

Enjoy!

This is verry good. I live in Tennessee thats why I named it Hillbilly Chili over Rice. Sounds like something my hillbilly friends would like. They make the neatest things like Flu doger Flitters or also known as Blue dogger Flitter, Also Stone soup. I was always taught growing up in Alabama to not mix two starches in a meal like Rice, Macaroni, or Potatoes, Here in Tennessee they often eat meals with Potatoes and Macaroni and cheese in the same meal. It’s differant for me, but I like it! They eat alot of regular country food too which I’m used to.

I spoke to my Hillbilly friend this afternoon on the phone and she gave me a few of her recipies. They sound good.

Chicken and Bow-ties

16 chicken thighs

1 large diced onion

1 5lb bag of potatoes cubed

3 chicken boulion cubes

salt and pepper to taste

1 16 oz box of bow tie noodles

Boil chicken, salt and pepper to taste, put water to cover chicken in a 12 qt pot about 2 inches over chicken pieces. When done debone set aside. Add potatoes and onion, boulion cubes to the broth in pot then simmer when potatoes are almost done add bow-tie noodles. When noodles are done eat and enjoy.

Tuna cassarole

4 cans of tuna drained

1 16oz bag frozen peas

1 16 oz bag of frozen corn

1 family size can cream of mushroom soup

1 16 oz bag of mac noodles

Boil mac noodles add peas and corn when done drain add cream of mushroom soup, and drained tuna. This also sounds really good. Enjoy!

Pasta salad

8 oz macaroni noodles

8 oz multi colored ( vegetable )spiral noodles

8 oz small egg noodles

Mayonaise ( to coat)

salt and pepper to taste

Boil noodles add mayo and salt and pepper. Simple, but it sounds good. Enjoy!

Darlene’s King Ranch Chicken

8 Chicken thighs

1 Lg onion diced

10 stalks celery sliced

corn chips

4 cups salsa [ 1 qt]

4 cups grated cheese [mild cheddar]

1 family size can cream of chicken

4 cups chicken broth

Boil chicken [salt and pepper to taste] debone, reserve broth. In a skillet with 2 Tb butter saute’ celery, and onion when almost done add broth,salsa, simmer for 10 min. In seperate bowl add cream of chicken diluted with milk until porable [at least 1 cup of milk] Then add both veg. and crm of chicken soup this makes a thin sauce add deboned chicken to sauce. You’ll need 2 9 x 13 pans [ I use glass] Crush corn chips into 9 x 13 pans enough to cover about 1 inch high. Then pour sauce over chips [devide sauce] Then devide cheese sprinkle over top bake 350 for aprox 30 min. or until bubbly.

JAMBALAYA CASSEROLE

3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1-1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2 -.......inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1-1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 TBSP Worcestershire sauce
3 TBSP hot pepper sauce
3 TBSP browning sauce, optional
1 TBSP salt
1 TBSP pepper

In a large skillet, saute onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes.
Cover and bake at 375 degrees for 45-50 minutes or until rice is tender, stirring twice.

NOTICE:
YEILD: 3 casseroles (8 servings each)

Darlene’s Spaghetti

32 oz cooked thin spaghetti noodles

4 ( !5 oz )cans Hunt’s tomato sauce

1 can diced tomatoes

seasoning: basil, bay leaf, oregano, ground garlic, salt, crushed red pepper (just a little )

1lb ground beef

1 onion diced

1 bell pepper diced (opt)

Brown beef add bell pepper, and onion saute’ until done. Drain. Boil noodles, drain set aside. In the pot with beef and vegis add tomato sauces, tomatoes juice and all, and spices simmer for aprox 20 min.

Peppered steak

Make beef paties coat with flour, cook in small amount of oil, when done set patties on paper towel, save drippings make a milk gravy by adding flour until grease is disolved in flour then add milk a little at a time let it thicken like you like then add 1 can of cream of mushroom, and plenty of pepper you’ll need a little more milk to thin it like you like. Put patties back in simmer until your rice or mashed potatoes are done.

Chicken-Cheese Roll-ups

3 cans cresent rolls
2 cans cream of chicken
1/2 cup milk
cooked chicken
cheddar cheese (depends on how much you would like)
broccoli (optional)

Mix cream of chicken with some cheddar cheese (1 - 2 cups) and milk, heat to melt cheese, and set aside.
Mix cooked chicken with cheddar cheese (about 1 cup of cheddar cheese or a little more)
Mix in frozen brocolli or fresh cooked brocolli (this is optional)
Unroll cresent rolls - sprinkle with the chicken-cheese-broccoli
Roll-up cresent rolls and place into a greased baking pan.
Pour soup mixture over that, but do not cover the cresent rolls completely.
(There might be extra soup mixture left to pour over after it bakes if your family likes the extra soup mixture.)
Bake on 350 degrees until the cresent rolls are done.

Chicken Casadeas

Flour Tortillas

Cooked chicken, deboned and chopped up

Grated cheese (we use mild cheddar) most people use Monteray Jack cheese.

Heat cast iron skillet, place tortilla on (ungreased) hot skillet turn heat down to med. about 5 on our stove. Place chicken around on tortilla leaving about 2 inches to outer edge. Then add grated cheese, Place other tortilla on top press down with spatula flip over, toast on other side. Put on plate cut into 4 pieces (like a pie) put guacamole in the center. Yummy!

Homade guacamole

Avacados ( I buy mine from Sams wholesale store for aprox. a bag of 6 for 5.00.

Mayonaise ( not miricle whip or salad dressing)

Lemon juice (a few Tb.’s)

Seasonings: small amount of garlic powder, a fair amount of chili powder, a small amount of salt (to taste)

Cut ava cados around then twist, remove seed, sgarbagee out avacado fruit, mash up, mix in aprox 1 to 1 1/2 cup’s of mayonaise, then mix in lemon juice, and spices. Mix well! This is so good. And good for you too! Enjoy!

Baked Chicken over Sticky Rice

Bake aprox 8 pieces of chicken ( I bake more ) Then remove from dish, add 1 family size can of cream of mushroom and 2 or 3 cups of sour cream to the chicken drippings, mix well then add cooked rice ( I use a 3 lb bag it makes a good amount of rice) Mix well then add chicken pieces back to the top of rice serve and Enjoy! Save half the rice for the next nights meal... The next day add a large can of rotel tomatoes and cooked ground beef with sauted onion mix well bake in 350 oven until warm...

Darlene’s Chili ( Texas) Beef Skillet

1 lb lean ground beef

3/4 c chopped onion

1 1 lb can of tomatoes cut up ( juice and all )

1 15 oz can red kidney beans

3/4 c uncooked rice

3 Tb bell pepper chopped

1 1/2 tsp chili powder

1/2 tsp garlic salt

3/4 cup grated mild cheddar cheese

Brown meat and onion in electric skillet ( I do this on the stove ) 350... Stir in next 6 ingredients, 3/4 c water, and 1/2 tsp salt, Cover reduce heatto 220... Simmer 20 min stir often, add cheese, cover melt cheese serve... Enjoy!

I make a big batch of this in a large skillet on the stove top... This is a family favorite!

Glenda’s Pizza Dough
1/2 cup of warm water (hot)
1 tablespoon dry yeast
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil (olive oil)
1/2 teaspoon salt

Combine 1/4 cups water(warm) with yeast and sugar. Stir and dissolve the yeast allow to stand about five minutes.

Put flour, oil and salt into a food processer and process about five minutes. Stop add yeast mixture. Process again for about 10 seconds. Now add enough water to make the dough from a ball that cleans the side of the food processer.. process so that the ball turns around about 25 times in the food processor...

Put dough ball onto a greased pizza pan cover and allow to sit for 10 minutes. After the time has passed pat the dough down leaving a ridge on the edges. put all the ingredents you wish. And place in over at 425 for 15 minutes..

Now we have used this dough to make pizza with sauce, cheese, pepproni, sausage, etc And we use this dough to make a breakfast pizza we take it and make the dough up do what it says and then we make up a white gravy place that on the pizza unstead of the pizza sauce.. Top with cooked scrambled eggs, sausage, onions, bacon pieces and don’t forget the cheese.. It is so good.. bake for about the same time. I just go by how the dough looks when I lift it up.....

Susan’s Saturdays Soup Pot

I take soup bones and roast them in the oven for 2 hours till they turn nice and brown.

Then I put them in a big pot of water and start boiling them maybe 2-3 hours.

I put what ever veggies I happen to have on hand - onions, garlic, carrots, celery etc (kwim) after they have cooked about 30 minutes I start putting in what bits of leftovers might be in the fridge. Left over noodles, brown rice, stuff like that.

I cook it another 30 minutes and dinner is served with a salad from our garden if possible or some fresh whear bread or maybe hot cornbread.

Every Saturdays soup pot is different but they are all good.

~ “The Bible calls debt a curse and children a blessing; but in our culture, we apply for a curse and reject blessings. Something is wrong with this picture.” ~ by, Doug Phillips

Re: Main Dishes
« Reply #12 on Sept 13, 2006, 11:48pm »
5 large tomatoes diced small
1 tip of a jalepeno pepper, (wear gloves!)optional
1 large sweet onion minced
1 Tablespoon minced garlic
1 large green pepper chopped small
1 T lemon juice
1/4 tsp salt
1/8 tsp pepper
1/8 tsp chili powder
Mix and let chill about 3 hours, serve with warm tortilla chips.

Dinner Ideas:

Baked potato bar

Baked potatoes for your family
Toppings can include: Sour cream, butter, chili, cheddar cheese shreds, steamed veggies, salsa, onions, whatever your family likes..We like this for a quicker lighter meal.

Chinese Stir Fry

2 cups cooked meat of your choice, stir fry in olive oil
Add the following veggies chopped:
Onion
Carrot
Celery
Mushrooms
Baby Corn
Water Chestnuts
Bean Sprouts
Sliced Red Bell Pepper
Stir fry until Tender crisp using olive oil and soy sauce, I do prefer Hoison Sauce versus soy as it is not as salty.

Serve over steamed sticky white rice or chinese crispy noodles.
Another variation is to stir fry 1 package of partially cooked Top Ramen Noodles once the veggies are done.

Darlene’s Chicken Gumbo

8 chicken thighs
2 16 oz bags of frozen okra
1 qt of tomatoes juice and all diced up ( or 28 oz can diced tomatoes juice and all.)
1 Lg onion diced
4 Bay leaves
Cajion Spice ( I use Tony Chachere’s) to taste I use a lot!
ground red peper to taste ( optional)
Salt and peper to taste

Place chicken in a 10 or 12 qt pot cover with water ( just enough to cover) Add a salt and peper to taste I add a good amount of salt not too much though. Bring to a boil, make sure to keep water just covering the chicken about 1 inch over. When it comes to a boil turn down to simmer. Add spices (Cajion seasoning, red peper, Bayleaf) When chicken is tender take out deskin and debone cut into about 1 in pieces. Meanwhile add okra start simmering add chicken back in, simmer for about 30 or 40 min. Take out bay leaves, ( I leave mine in my children like seeing who gets a bayleef in there plate ) Most people take the bayleef out though.

Serve this over warm rice. Yummy!

Top Secret Recipe version of Taco Bell® Enchirito

Since Taco Bell brought the Enchirito back from the dead a couple years ago the product’s formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents our version of the “new” formulation of the chain’s enchilada/burrito fusion product first introduced in the early 60’s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers.

1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
10 to 12 small flour tortillas (fajita size)
1/4 onion, diced (about 1/2 cup)
1 10-ounce can La Victoria red chile sauce
2 cups shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.
6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.
7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.
8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.
Makes 10 to 12.

Black Eyed Peas...How to cook dried peas.

Pick through your dried black eyed peas discard any rocks, dirt, or bad beans, soak them for about a hour drain them off and then put them back in the pot with fresh water and some onion and some fried bacon (opt).. We cook these until they are tender.. They are so good... Finish the meal off with some cooked rice and some cornbread and you have a great meal.. :)

Black eyed pea sausage

2 cups black eye peas cooked and cold
1 egg
1/2 cup self rising flour
1 1/2 tsp sage
1 teaspoon red peper crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
oil to fry them in
Mix all ingredents well. form into small patties fry in small amount of oil or shortening....Great to use in the morning in replace of meat..

Hopping John

1 cup of black eye peas
1/4 cup bacon cut into pieces
1 cup rice
4 cups water
salt to taste
onion chopped up
Boil peas and cooked bacon together in water until peas are tender stir in rice and salt and cook until all the water is absorbed. place onion in near to the time when the rice has almost absorbed all the water. this will yield about 4 to 6 servings

“Baby Porcupines”

OK, you got me on that one! Had to read the ingredients to find out what it was for sure.

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1421

Ouick Mixes
« Thread Started on Sept 12, 2006, 11:20pm »
I use a lot of master mixes here, and they really help me whip up things in a hurry while still being fully homemade and economical. I’ll post these first, since they are what I tend to keep on hand the most.

Here’s the first one.

Quick Mix- makes 13 cups

8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
3 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, mix together the dry ingredients. With pastry blender or
(I use my mixer on a the lowest speed), cut in the shortening until evenly
distributed. Mix will resemble cornmeal in texture. Put in large airtight
container. Label, store in cool dry place. Use within 10 -12 weeks.

FRIENDSHIP TEA MIX

1 (18 ounce) jar Tang breakfast drink (orange flavor)
1 cup granulated sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 ounce box ) apricot Jell-O
2 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves

Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar:

FRIENDSHIP TEA

Use 1 1/2 tablespoons per cup of boiling water.

Homemade Chocolate and Vanilla Pudding Mix
It’s easy to make your own homemade pudding mixes. They cost much less than the commercially made mixes. We freeze this to make homemade fudge pops!

Homemade Chocolate Pudding Mix
Serving Size : 24

3/4 cup powdered milk
7/8 cup cornstarch, 1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve.

Homemade Vanilla Pudding Mix
Serving Size : 32

1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.

Variations: Leave out the nutmeg and substitute your choice of extract.

Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.

Basic Cake Mix

Makes about 16 cups of mix
Make a Mix Cookery @1978

8 cups (2 pounds) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening
1 box of instant vanilla pudding powder

In large bowl, combine cake flour, sugar, baking powder and salt. Mix well. With pastry knife or mixer at lowest speed, cut in shortening until evenly distributed. Put in large airtight container, label. Store in a cool dry place. Use within 10-12 weeks.

**Since I plan ahead- most of the time. I divide my cake mix into specific recipes and put in smaller size ziplock with the cake recipe named.

Master Mix White Sauce

[This is really just gravy...lol]

Here’s my favorite master mix for white sauce, which I use all the time for
large quantities of biscuits and gravy:

2c. powdered milk (I like Sanalac best-it mixes better)
1c. all purpose flour
1c. butter or margarine @ room temp.

Blend ingredients with a fork until mixture resembles fine crumbs. Store in
a covered container in refridgerator, or you can double or triple the mix
recipe and store in ziplocs in freezer.

How to make one cup white sauce:
mix cool water*
thin sauce 1/4 c. 1 cup
med. sauce 1/2 c. 1 cup
thick sauce 3/4 c. 1 cup

measure mix into saucepan, add water* while stirring. cook over low heat
until smooth and thickened. season as desired ( I use salt and pepper here)

*You can substitute tomato juice, broth, or milk for the water. I always
use milk when using it for biscuits and gravy (usually tuna gravy, which may
not sound the best, but my 5 kids and husband love it - quick, cheap and
nutritious)

Other uses:
scalloped potatoes, cream soups, ala king ( chicken, turkey, or tuna),
creamed peas and new potatoes, cheese sauces

Homemade “Cream” Soup Mix

2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper

NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

TO SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

Master Mix (Perdue University)

Master Mix Developed At Perdue University

———— —————— ————————————————

2 1/2 Cups dry milk solids

3/4 Cup double acting baking powder

3 Tablespoons salt

2 Tablespoons cream of tartar

1/2 Cup sugar

2 Pounds vegetable shortening

Sift dry ingredients together. Cut in shortening until mix looks like
cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware).
Yield: 29 cups

1 DOZEN BISCUITS: 3 c. mix, 3/4 c. water, blend and knead for 10 strokes.
Pat out and cut. Bake at 450` for 10 min.

18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-1/2 c. water. Blend, and
bake as usual.

1 DOZEN MUFFINS: 3 c. mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs,
add to dry ingredients. Bake at 450` for 45 minutes.

8X8-INCH GINGERBREAD: 2 c. mix, 1/4 c. sugar, 1 egg, 1/2 c. water,
1/2 c. molasses, 1/2 t. each: cinnamon, ginger, and cloves. Beat egg, water,
and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.

9” ROUND COFFEE CAKE: 3 c. mix, 1/2 c. sugar, 1 egg, 2/3 c. water: Blend,
put in pan and cover with topping: 1/2 c. brown sugar, 3 T. melted butter,
1/2 t. cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for
25 minutes.

DROP COOKIES: 3 c. mix, 1 c. sugar, 1 egg, 1/3 c. water, 1 t vanilla,
1/2 c. nuts and/or chocolate chips. Bake at 375` for 10 minutes.

SHORTCAKE: 2 c. mix, 1/2 c. water, 1/4 c. melted butter, 2 t. sugar. Mix and
knead a few strokes. Roll 1/2” thick; cut into 6 (3”) cakes, or bake in 8x8”
pan.

2 (8”) LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-1/2 c. sugar, 3 eggs,
1 c. water, 1 t. vanilla, (1/2 c. cocoa for chocolate cake). Blend sugar into
mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of
mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry
ingredients.) Bake at 325` for 25 minutes.

The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix,
using water in the place of milk.

Quick Bread Master Mix

Ingredients:
12 cups all-purpose flour
6 cups white sugar
12 teasthingys baking powder
6 teasthingys baking soda
6 teasthingys salt

Directions:
1. Mix thoroughly flour, sugar, baking powder, soda,
and salt. (Can be stored on the shelf for months.)
2. Mix 3 cups baking mix, 1/2 cup oil, 2 eggs, and 1
cup vegetables or fruits. Add flavorings, nuts,
raisins, dates, etc., if desired. Pour into one
8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf
pans.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45
minutes.

Noodles Mix

1 cup instant nonfat dry milk
2 tablespoons grated Romano or Parmesan Cheese
1/3 cup dried minced onion
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper

Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.

All Purpose Ground Meat Mix

5 lbs lean ground beef, turkey or chicken
1 Tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch Oven, brown the meat, stirring this to break it up. Drain the excess grease. Stir in the rest of the ingredients, cover and simmer until the veggies are tender-crisp, about 10 minutes or so. Remove from heat and set aside. Ladle into 6 2 cup freezer containers with tight fitting lids leaving 1/2” headspace, or into quart sized ziploc bags and squeeze out the air. Label with date and store. This keeps about 3 months and makes 6 packages or 12 cups of mix.

Chicken Mix

11 lbs Chicken, 4 medium fryers, cut up or about 12-14 whole boneless breasts that can be sauteed or grilled instead of boiling. This reduces the fat and is a whole lot easier to make. If you want a more flavorful broth, use the fryers.

4 quarts cold water
3 Tablespoons parsley flakes
4 carrots, peeled and chopped small.
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves

Combine all ingredients in a large pot or Dutch oven. Cover and cok over high heat until it boils, then turn to simmer until the chicken is tender about 1 1/2 hours. Less time is required if you are using the boneless skinless breasts. Remove from heat. Strain the broth and refrigerate until the fat can be skimmed. Cool the chicken, remove and discard the bones and skin. Put chicken in 1 pint containers, 1/2” headspace and pour skimmed broth into 6 other containers. Seal, label and date. This makes 6 pints of mix and 6 pints of broth.
Keeps about 3 months in the freezer.

Mac & Cheese Mix

1 cup nonfat dry milk powder
1 cup freshly grated parmesan cheese, ( we use the regular stuff)
1/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cold butter.
In large bowl combine the dry ingredients. Cut in the butter until crumbly. cover and refrigerate up to 2 months. Makes 2 1/2 cups mix.

To make the Mac & cheese

1 cup mix
1 1/2 cups uncooked elbow macaroni
1/2 cup milk
1/2 cup water.
Cook macaroni. In another saucepan combine, mix, milk and water. Cook and stir til it boils and is thick. Drain macaroni, and stir into sauce..Makes 2-3 servings.

Hot Chocolate Mix

1 25 oz package instant nonfat dry milk
1 6 oz jar nondairy creamer
2 cups powdered sugar
1 6 oz can chocolate drink mix, like Quik
combine in a large bowl. Mix well. Put in a large airtight container. Label w/dates and contents. Store in a cool, dry place. Keeps up to 6 months. Makes 17 cups hot chocolate. To make 1 cup of hot chocolate. Combine 3 Tablespoons Mix with 1 cup hot water. Stir to dissolve.
*Substitute 2 cups unsweetened cocoa for chocolate drink mix and increase powdered sugar to 4 cups.

VANILLA PUDDING MIX

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean

Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.

To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.

WHOLE WHEAT BAKING MIX
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.

Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.

These are for bulk type mixes we would use in cooking I hope some are of use to you. *note, all herbs, veggies, are dry**

Spaghetti Mix
1 whole clove
1 1/2 t oregano
1/2 t rosemary
1 bay leaf
1 1/2t basil
1 1/2 t black pepper
1/2 t sugar
2 T parsley

(tag) 1 mix, 1-2 29 oz cans of tomato sauce, 1-2 cans crushed tomatoes, or 10-15 whole large tomatoes, skinned and crushed. Garlic, onions to taste.

Sloppy Joe Mix
1 T minced onion (dry)
1 t green pepper flakes
1 t salt
1 tsp cornstarch
1/2 t minced garlic
1/4 t dry mustard
1/4 t celery seed
1/4 t chili powder
1/4 t sugar

1 package mix, 1lb lean meat, 1/2 c water, 1 8 oz can tomatoe sauce. Brown meat, Drain excess grease. Add season mix and sauce, bring to a boil, lower heat, simmer 10 minutes.

Pot Roast Rub
2 T beef bouillon poweder (or crush up cubes)
2 T minced Onion
1 T garlic salt
1T seasoned salt
1 T dry rosemary
1 T black pepper

Rub over the roast, and bake or crock pot til done.

Fireside Coffee Mix

2 cups instant cocoa mix
2 cups coffee creamer
1 1/2 cups sugar
1 cup instant coffee (Folger’s Crystals for example, not International Coffee)
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix ingredients together and store in an airtight container. Stir 1 or 2 spoonfuls of mix in a cup of hot water to achieve desired strength. Add marshmallows or cream for a richer milder flavor.

Here is another recipe for
Fire side coffee
2 c. Swiss Miss
2 c. Cremora
1 1/2 c. sugar
1 c. instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all together. Keep in an air tight container. Use 3 to 4
heaping teaspoons per cup, fill with hot water.

Commercial Cake ‘’ recipe mix ‘’

“A convenient substitute for commercial mixes. Quick, easy, and yummy.
Best of all, YOU control the ingredients!” Original recipe yield:
1 -9x13 inch cake.

INGREDIENTS:

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

For a Yellow Cake:

Sift together flour, baking powder, salt, and sugar. Cut in shortening

until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at

low speed for 1 minute, then high for 2 minutes, sgarbageing the bowl

frequently.

Pour batter into greased and floured 9x13 inch pan. Bake in preheated

350 degree F oven (175 degrees C) for 25 to 30 minutes.

Variation for a White Cake:

Prepare as for the basic cake except use 3 egg whites for the 2 whole

eggs. Whites may be beaten separately and added for a lighter cake.

(Variation for a Chocolate Cake:)

Add 1/4 cup cocoa powder to the basic cake mix prior to adding the

milk.

(Variation for a Spice Cake:)

Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon

ground allspice to the basic cake mix.

(Variation for a Pineapple Upside Down Cake:)

Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown

sugar, stirring into the butter. Arrange pineapple slices in the pan.

Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes,

cool 5 minutes, and invert to serve.

Hot Cocoa Mix in a Jar

6 cups instant nonfat dry milk
1 1/2 cups granulated sugar
1 cup plus 2 Tbsp baking cocoa
1 1/2 cups mini marshmallows
Combine all ingredients. Pour into 2 qt. jar or tall container. Seal with lid and decorate with fabric and ribbon.
Recipe to attach:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup boiling water. Makes 12 servings

A frugal recipe with no additives.

This is basically a medium-thick white sauce.

Melt in heavy saucepan:
3T butter
Blend in, cooking and stirring until bubbly:
3T flour
1/4t. salt

Using a wire whisk to prevent lumps, stir in:
1 cup milk, broth or a combination

Cook until smooth and thickened. Makes slightly more than one cup, equal to a 10oz can Campbells.

Options:
cheese sauce: add 1/2 cup cheese and 1/4t. dry mustard

mushroom: saute 1/4cup chopped mushrooms and 1T. finely chopped onion in butter before adding flour.

celery: sauce 1/2cup chopped celery and 1T finely chopped onion in butter before adding flour.

chicken: use chicken broth as half the liquid. Add 1/4t. poultry seasoning.

We can’t get canned cream soups here, or any canned soup for that matter, so I’ve learned to use this in recipes. It works good and it’s frugal

Cream of Chicken Soup

1 cube butter
1/2 onion
1/2 cup diced celery
up to one cup flour
4 cups Chicken broth
2 cups milk
2 cups cooked chicken

Melt butter on low in soup pot.
add onions and celery. Cook on med-low untill tender (not browned)
add flour and cook for 5 min. (keep flour moving in pot)
whisk in chicken broth
add milk
bring to temp and simmer untill think and creamy.
Add salt and pepper to taist.

Dear Ladies, I found this and I thought it would be helpful for gift giving...

Great for gift giving, and economical also. I have tried to include a little of everything here in hopes that it will meet the need you have. Keep in mind that it is a nice start for building a basket. For instance, if you chose to use the ‘pancake mix’ then you could include a kitchen towel and a variety of syrup. Or the Tea/Coffee mixes with a nice mug or cup and saucer. A cookie jar to go with one of the cookie recipes. The taco mix would go great with a tortilla warmer ;-) the possibilities are endless.
If a recipe has 4 cups ‘filling’ it should fit nicely in a quart jar (wide mouth is best). IF one of your ‘fillings’ is brown sugar you can usually fit a little more since it can be packed.

You will also find text that you can copy/paste into your own word program and print out to attach to the ‘gift’....... ENJOY!!

It is my understanding that they can be kept for up to 6 months if sealed tightly. (that makes it nice for pre-making for YOURSELF and storing.)Oh, one more thing (smiles) Special thanks to all who sent me recipes to include here!

Instant Cappucino

1 c. powdered creamer
1 c. powdered chocolate milk mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all ingredients together. Use 1 heaping Tbls. per cup of boiling water. Store in airtight container.

Hot Chocolate
Serves 1

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallow or whipped cream.

HOT CHOCOLATE MIX

4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)

Mix the ingredients and put them into a plastic container or double plastic bags. Label the mix “Hot Chocolate. Use 1/4 cup per cup of boiling water.” Makes 20 cups.

Cafe Swiss Mocha Flavored Coffee

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an air tight container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water.

DILL DIP

3/4 cup dill weed
3/4 cup accent (optional)
3/4 cup season salt
3/4 cup onion flakes
3/4 cup parsley flakes

Combine all and place in a container. The pint size jelly jars would be perfect here ;-). To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl AND 3TBS of your dip mix. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

INSTANT SPICED TEA

2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Mix the ingredients and put them into a plastic container or double plastic bag. Label the mix “Spiced Tea. Add 2 heaping teaspoons to 1 cup boiling water.”

Homemade Taco Seasoning Mix

2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper

Mix all together. Makes 1 package of store bought mix.

Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

Attach to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Pancake Mix

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5” pancakes.

Snickerdoodle Mix

Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach to the Jar

Snickerdoodles

Makes about 5 dozen cookies

1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.

Holiday M&M’s Cookie Mix

1 1/4 cups sugar
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar

M&M’s Cookies

Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.

Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar

Butterscotch Brownies

Makes 2 dozen brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
2 eggs, slightly beaten
2 tsp. vanilla (opt.)
3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.

Chocolate Chip Cookies in a Jar

1 cup brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Directions:
Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Attach to jar:

Chocolate Chip Cookies

Preheat oven to 375º Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips.

DREAMSICLE COOKIE MIX

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips

1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.

PEANUT BUTTER COOKIE MIX

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350° for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.

Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Russian Tea

2 & 1/2 cup Tang
1 & 1/2 cup white sugar
1 - 12 oz of instant lemonade mix (Kool-aid)
2 tsp. cloves
1 & 1/2 cup instant Lemon flavored tea
2 tsp. cinnamon
1 tsp. nutmeg

Measure out all ingrediants first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.

Attach to jar:

Russian Tea

Mix dry ingrediants well and replace into your jar for storage. Add 2 Tbls. into coffee cup and add hot water.

Cookies in a Jar as a gift!

Cranberry Hootycreeks

A beautifully festive cookie in a jar recipe.

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Combine the flour, soda and salt together.
Layer the ingredients in a 1 quart in the order listed.
Attach a tag with these instructions:

Cranberry Hootycreeks
Preheat oven to 350°F and grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
Makes 18 cookies (18 servings).

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1463

The no name dessert that is wonderful good!

1 chocoate box cake mix...
1 can sweetened condensed milk
1 jar hot fudge or caramel or butterscotch ice cream topping.
1 tub cool whip
*Coconut shreds or chopped nuts* Optional
Bake cake per directions in 9X12 pan, while hot, poke full of holes with handle end of wood spoon. Drizzle sweet milk over the top, drizzle warmed ice cream topping over that. Top now with nuts or coconut if you desire, cool completely, top with cool whip.

Cafe Bread Pudding

1 loaf French bread, cut into 1-inch cubes
1/2 cup raisins
1 quart half-and-half
4 eggs, beaten
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 pinch nutmeg
1/4 pound butter, melted

Soak the raisins for 30 minutes in warm water, then drain well.

Fill a 9-inch square baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. The whole loaf may not be required.)

Whisk the remaining ingredients together to make a batter, pour over bread, and stir lightly. Allow the bread to soak 1/2 hour. (The pan will be very full. If you have too much batter, discard the excess. If there’s not enough, add a little more milk to the pan.)

Bake at 325 degrees F for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be set but still a little soft. You can make this ahead of time, and heat it in the microwave oven later.

Yields 4 servings.

Here is a great way to make a jello dessert.........

3 Strawberry jello

1 Peach jello

about 2 cups grated apple (sweet like fugi)

Prepare jello as directed add grated apple refridgerate. Eat! Yummy! Enjoy!

Oreo Delight

35 Oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (8 ounces) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounces) container whipped cream, thawed
3 1/4 cups cold milk
2 (3.5 ounces) packages chocolate instant pudding

1. Mix crushed cookies and butter in medium bowl.
2. Press firmly onto bottom of 13 by 9 in baking dish.
3. Refrigerate 10 minute.
4. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
5. Gently stir in 1 1/4 cups of whipped toppping.
6. Spread over crust.
7. Pour 3 1/4 cups milk into large bowl.
8. Add pudding mixes and beat with a wire whisk for 2 minute.
9. Pour over cream cheese layer.
10. Let stand 5 minutes or until thickened.
11. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
12. Top with crushed candy, chocolate, cookies, or your topping of choice.
13. Refrigerate at least 4 hours.

Buster Bar Ice Cream Dessert

1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners’ sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

Pavlova

6 egg whites

1 pinch salt

1 1/2 teaspoons vinegar

2 cups castor sugar or superfine sugar

1 1/2 teaspoons vanilla extract

1/2 cup sweetened flaked coconut

2 cups sweetened whipped cream

1 cup fresh strawberries, sliced

2 kiwifruit, peeled, halved lengthwise, and sliced

1 fresh peach - peeled, pitted and sliced

1/2 cup fresh blueberries

( I would use manderine oranges, banana ( you can dip in lemon juice so they wont turn dark in color ), pineapple, diced apple (you can dip these in lemon juice as well ), kiwi fruit is nice (peeled and sliced ) too.

DIRECTIONS:

Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake.

Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges.

Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.

Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

Apple Brown Betty

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

Bonnie’s Hershey Double Chocolate Mint Bars

1 c. flour

1 c. sugar

1/2 c. butter, softened

4 eggs

1 1/2 Hershey’s syrup

Mix and pour into a 9 x 13 inc. pan. Bake at 350 for 25 to 30 min.

Mint Cream Mixture

2 c. 10 x sugar

1/2 c. butter

1 tsp. vanilla

1/2 tsp. mint extract

3 drops green food coloring

Mix and put on top of cooled cake.

Chocolate Topping

6 Tb. butter

1 c. Hershey’s chocolate chips [simi sweet]

Melt in pan over low heat, pour cool just a min. then pour over top. Yummy!, Yummy!, Yummy!

My 12 year old daughter Bonnie makes these often for our family and there my favorite.

Oreo Dessert

One package of oreo (generic is fine)
One stick of melted butter (I use blue bonnet margarine)
One cream cheese (softened)
Two instant puddings (vanilla)
Three cups of milk
One tub of cool whip (I do use the name brand)

Crush the oreos in the bottom of a 9x13 pan, pour the melted stick of butter over the oreos. In a large bowl mix the cr. cheese, puddings, and milk together. Let set for only a minute or two and pour over oreos. Then spread the cool whip over the top. You may want to save a couple of cookies to crumble on the top it looks really nice this way and if you know me I am all about the presentation of my food.

Some variations and tips: You can use mint oreos and chocolate pudding. I like to use either one banana and one vanilla or both banana. I even use french vanilla pudding some time. I prefer cool whip brand topping, I just think it is better. I think the new french vanilla flavor goes well, but I sometimes use the new creamy type. You really need to make sure that your cr. cheese is softened or it will be too lumpy. Do expect some lumps though it is just the way it is. You will also want to duck as you begin mixing since there is so much liquid in it it tends to splatter. May I suggest a rain coat.

You can make it the night before, but I wouldn’t assemble it. The oreos not only get mushy, but the pudding mix will start to separate. I made it on Friday night at home, and didn’t assemble it until Sunday shortly before we ate. I don’t think I told you this, but you need to keep it chilled before and after assembling. You probably already knew that, but this way I am sure you do. At Christmas time I crush my oreos whenever I have time and just keep them in ziploc bags and then I might do the pudding mix the night before. This makes less work on the day of taking it since I usually do so much whenever I go anywhere.
Hope this helps.

SNICKERS® BAR COOKIES

Cookie Bars made with SNICKERS® Brand Bars.

1 c. sugar
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
1 (16 oz.) pkg. miniature SNICKERS® bars

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs. Mix. Add baking powder, baking soda and flour; mix well. Cut miniature SNICKERS® bars in half. Wrap dough around each bar half, forming a ball.
Place on ungreased cookie sheet. Cookies will flatten as they bake, with candy bar as center filling. Bake at 350 degrees for 12-18 minutes or until light golden brown.

Makes 2 1/2 dozen cookies.

We tried the Snicker Bar cookies today and they were delicious. The only suggestion I would make is to chill the dough a little while before trying to roll them into balls. I makes it a lot easier( not so sticky).
Thanks for the great recipe. Keep them coming!

Carole

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1415

Pear and Ginger Muffins

1 3/4 cups flour 2 teaspoons baking powder 3/4 cup sugar 1/2 cup plus 2 Tablespoons packed light brown sugar 1 teaspoon ground ginger *I added 1/4 teaspoon salt to the dry mixture.

2/3 cup sour cream 1/2 cup vegetable oil 1 Tablespoon honey 2 large eggs 1 1/2 cups peeled, cored and finely diced pears

Heat oven to 400 degrees. Line a 12 cup muffin pan with muffin papers.

In a large mixing bowl, combine the flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger.

In a separate bowl, whisk together the sour cream, oil, honey and eggs.

Pour into the dry ingredients and fold together just until mixed.

Add pears and fold again to mix.

Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon brown sugar. Bake til risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still warm. Yield: 12 muffins.

Apple Oatmeal Coffee Cake

2 cups flour
1 1/2 t baking soda
1 t salt
1/2 t allspice
1/2 t cinnamon
2 cups sugar (1 brown, 1 white if desired)
2 cups quick oats
1 cup cooking oil
2 beaten eggs
2 t vanilla
2 cups chopped apples
1/2 cup chopped nuts
Mix dry ingredients together in a bowl. Add remaining ingredients. Mix will be quite thick. Pour into a greased cake pan. Bake 350 degrees for 35 minutes.

Topping
1 cup brown sugar
1 stick melted butter
1/4 cup milk
Boil all ingredients together for 2 1/2 minutes. Pour over cake. Some of the topping will be absorbed...

**This recipe was from the Amish Paper “The Budget”

Libby’s® Pumpkin Cranberry Bread

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Golden Caramel Cake

This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

Prep: 15 min - Bake: 33 min - Cool: 1 hr 10 min

1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1/2 cup butter or margarine, melted and cooled
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon baking powder
3 eggs
Caramel Icing (below)

1. Heat oven to 350°F. Grease and flour 2 round pans, 9x1 1/2 inches.

2. Beat all ingredients except Caramel Icing in medium bowl with electric mixer on low speed 1 minute, sgarbageing bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Fill layers and frost cake with Caramel Icing.

Makes 16 servings

Caramel Icing

1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla

Heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly.

Special Touch: Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with melted chocolate chips.

High Altitude (3500-6500 ft):
Heat oven to 375°F. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 1 1/2 cups milk, 2 tablespoons butter, 1 teaspoon vanilla and 3 eggs; omit sugar and baking powder. Bake 25 to 30 minutes.

Pumpkin Cranberry Bread

3 cups all-purpose flour

5 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 (15 ounce) can Pumpkin

4 eggs

1 cup vegetable oil

1/2 cup orange juice

1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Enjoy!

Amish Friendship Bread

STARTER RECIPE:This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Makes 4 cups of starter.

1 pkg active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (110 degrees)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

1. In a small bowl, dissolve yeast in water.

Let stand 10 minutes. In a 2 quart glass, plastic or ceramic container, combine flour and sugar.

Mix thoroughly or flour will lump when milk is added.

Slowly stir in milk and yeast mixture.

Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

Leave loosely covered at room temperature.

2. On days 2-4: stir starter with a wooden spoon. Day 5 stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6-9: stir only.

3. Day 10: stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread, give 2 cups to friends( I put them in a gallon ziplock bag) along with this recipe, and your favorite

Amish Bread Recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again ( beginning with step 2)

Note: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step

2. You can also freeze this starter in 1 cup measures for later use.

Frozen starter will take at least 3 hours at room temperature to thaw before using.

Bread Recipe

Day 1 This is the day you receive the batter ( or complete the starter recipe). Do nothing. Don’t refrigerate.

Day 2 Squeeze the bag. If air accumulates in bag, open bag and then reseal to deflate.

Day 3 Squeeze the bag.

Day 4 Squeeze the bag.

Day 5 Squeeze the bag.

Day 6 Mix one cup of all purpose flour, one cup sugar and one cup milk in a small bowl, then pour into bag and squeeze until mixed.

Day 7 Squeeze the bag.

Day 8 Squeeze the bag.

Day 9 Squeeze the bag.

Day 10 This is the day you make the bread. Squeeze contents of bag into large bowl.

In a large bowl, combine the batter, one cup flour, one cup sugar and one cup milk.

Mix well.

Pour four one-cup starters in ziplock bags.

Keep one starter for yourself, and give the other 3 to your friends along with instructions.

To the remaining batter in the bowl add:

1 cup oil
1/2 cup milk
3 large eggs
1 t. vanilla
In a separate bowl combine:
2 cups flour
1 cup sugar
1 1/2 t. baking powder
2 t. cinnamon
1/2 t. salt
1 large box INSTANT vanilla pudding
1/2 t. baking soda

Add a little of the dry ingredients at a time to the batter until all is incorporated.

Pour into two large well greased and sugared loaf pans.

You can sprinkle some extra cinnamon and sugar on top.

Then bake at 350 degrees for one hour.

Option: Add 1 cup chopped pecans and or 1.2 cup raisins if desired.

*some variations to the bread when it’s ready to bake..we like to add dried fruit, cranberries, raisins, mango, pineapple..

another variation..our 1/2 or so in your pan, and add a layer of brown sugar mixed with some melted butter, to make a ribbon..my aunt add’s pistachios too ..they are yummy.

Thank you again for posting this..I need to use some bananas up I see here..so to the freezer they go until my starter is ready to bake

Applesauce Cake

1 1/2 cups of brown sugar
1 quart of applesauce
1/2 pound of melted butter or margarine
1 cup each of raisins, chopped figs, chopped dates, and chopped pecans
1 teaspoon of cinnamon
3/4 teaspoon each of cloves and allspice
1/2 teaspoon of nutmeg
3 cups of plain flour
3 teaspoons of baking soda
1/2 teaspoon of salt

Mix together the flour, baking soda, and the salt. In a separate bowl mix the nuts, fruits, sugar, and the spices together. Stir in the melted margarine and add the flour mixture. Mix well. Bake in a greased and floured tube pan at 350 degrees for about 1 hour and 15 minutes. This cake freezes well.

Pumpkin Muffins

1 can pumpkin
3 1/2 cups all purpose flour
1 cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1/2 cup oil

Mix all of the above spoon into greased muffin cups will make 24. Bake in oven at 350 for 25 minutes...

SPICE CAKE or PLUM CAKE

2 cups self rising flour 3 eggs
2 cups sugar 1 cup oil
1 lg. jar or 2 med. of Plum baby food 1 tsp. ground cloves
1 tsp. cinnamon 1 cup chopped nuts

Mix by hand
Pour into a sprayed with pam bundt pan
Bake 350 degrees for 45 minutes

Powdered sugar with lemon juice
for glaze on top of cake

SOUR CREAM FROSTING:

2 1/2 c. powdered sugar
1/3 c. sour cream
1/4 c. shortening

Cream together. Add:

3/4 tsp. vanilla
1/8 tsp. salt

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy.

This is my Grandma’s Boiled Cake Recipe...My Mom has used it for years, and it is really good! As far as directions, it’s not very detailed, but you should be able to figure them out! Most of my Grandma’s recipes don’t have very good directions...sometimes not even bake times or oven temperature! ;D

* Exported from MasterCook *

Boiled Apple Cake

Recipe By : Grandma Beeman
Serving Size : 12
Categories : Cakes And Frostings

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup raisins
1 cup water
1 cup apples — chopped fine
1/2 cup shortening
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup sugar
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups flour

Combine raisins, apples, shortening, cinnamon, cloves, sugar, and nutmeg. Cook 3 minutes. Add baking soda, baking powder and flour. Bake at 350 about 45 minutes.

Spiced Apple Cake

Sift together:
1 cup brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 t. baking powder
1 t. baking soda

Add: 1/2 shortening to make crumbs

Then add:
1 egg
1/2 cup milk
1 t. vanilla
Mix well. Add 4 or 5 diced apples. Pour into well greased pan.

Topping:
3 TBS melted butter
1 cup brown sugar
1/2 cup flour
1 t. cinnamon
1 cup chopped nuts
Spread over the top and bake at 350 for 45 minutes.

Chocolate Sheet Cake

2 cups sugar
2 cups flour

Mix and set aside

2 sticks butter
4 Tb Cocoa
1 cup Water

Mix in a pan bring to a boil. Pour over Flour/Sugar Mixture mix well with mixer, add 1/2 cup Buttermilk ***( you can substitute 1/2 cup regular milk and 1 tsp Vinegar)***

2 Eggs
1 tsp Soda
1 tsp Vanilla

Mix thoroughly... Bake in a cookie sheet, Bake 20 min. *** ( I used a 9x13 it turned out really good baked 30 - 35 min until done)***

NOTE: Do not make Fudge Frosting until Cake is done and cooling, this can go on a warm cake (it does not have to cool completely.)

Fudge Frosting

1 stick butter
4 Tb Cocoa
6 Tb Milk

Bring to a boil and remove from heat.

Add:

1 Lb Powdered Sugar
1 tsp Vanilla
1 cup Chopped Nuts

Ice cake while Hot or Warm. This is Delicious! :D Enjoy! This is a keeper...

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1458

Cassaroles and Side Dishes
« Thread Started on Sept 12, 2006, 6:36pm »
We eat a lot of rice here, especially brown rice, and one of our favorites is to make fried rice. It’s really simple.

I use leftover cooked rice. I also cook rice and freeze it just for this use.

I put olive oil and butter, about 1/4 cup each, into an iron skillet.

I add a couple table spoons of sesame oil to that and about

1/2 onion chopped, about

1/3 cup sliced almonds, and

a couple cloves of crushed garlic.

When the onion is translucent,

I take about 4 cups of cooked rice and put it in the skillet and

add salt and pepper.

I let the rice get hot and

add 2 or 3 eggs that I’ve beaten slightly, and

stir that all together until the egg is done. (You really won’t be able to see it anymore if you mixed it well.

It makes the fried rice have a creamier texture.)

Then I put in soy sauce, as much as you like really of that.

Creamy Coliflower

1 bag of frozen cauliflower florets
1 stick of butter
4-6 ounces of cream cheese

6 strips of bacon fried crisp & crumbled
Shredded Cheddar Cheese
chopped green onions

How to Prepare:

Boil cauliflower until VERY soft.
Then drain well. Mash Cauliflower, add butter and cream cheese.
Place in a serving dish. Sprinkle with bacon bits, cheddar cheese and scallions.

Warm to melt cheese.

Here’s how I do fried rice:

I nearly always have some cooked rice in the freezer, usually brown rice, so I let that thaw. (Don’t thaw it in the microwave. That just cooks it further and it’s all gummy then.) But you need cooked rice to do this, so you may want to cook it when you get ready to make fried rice. White rice will also work.

I put about 3 T. of olive oil and a t. of sesame oil in an iron skillet. To that I add a handful of sliced almonds, a couple cloves of chopped garlic, and a half a chopped onion. I let that cook till the onion is clear. To that I add about 3 cups of cooked rice, and stir it till the rice is hot. Then I add 3 eggs and mix those in very well. You won’t even see the eggs by the time it’s done. At the end, I splash in some soy sauce to taste, and salt and pepper to taste.

This is a really fast way to add variety to meals and they don’t have to be Chinese meals, either. We use fried rice for a lot of different mealtimes.

Singapore Noodles

3 or 4 packs of Ramen noodles

2 tablespoons of olive oil

3 cloves of garlic, crushed

1 onion cut into 1/4 inch long thin strips

1 teaspoon of chilli powder

1 red pepper cut into same strips

1 yellow pepper cut in the same way ( can use green)

1 zucchini cut into strips

about half a cupful chicken, beef, or whatever

2 tablespoons of soy sauce

2 tablespoons of sesame oil (optional)

Cook the noodles according to the instructions on the packet (leaving out the flavouring packet) which is usually very chemical based (if you don’t mind that it is a very cheap way of making soup for another time).

Cook the onions and garlic in the olive oil for a few minutes and then add the chilli and stir in well. Add your vegetables and soy sauce and cook for a few moments until slightly softened and then add the meat of your choice ( make sure chicken is in thin pieces or pre cooked and diced) and stir fry for another 10 minutes or so before adding the noodles and combining well (you may want to cut them up if they are very long). At the last minute sprinkle the sesame oil over the dish and serve at once. This goes very well with a fresh salad of lettuce and herbs.

Here is a family favorite!

Green bean and corn cassarole

5 cans green beans (drained rensed well)
2 cans corn drained
1 reg. size can of cream of celery
1 cup sour cream
1 cup of cheese ( grated mild cheddar)
salt and peper to taste

Mix well pour into a 9x13 cassarole dish bake at 350 for aprox 30 min until heated through.

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1417

Peach Jubilee Pie

9-inch pie shell (baked & cooled)
1 can (1 lb. 5 oz.) peach pie filling
2 tablespoons sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope whipped topping mix
1/4 cup sugar
1 cup (8 oz. carton) sour cream
Maraschino cherries, optional

Combine peach pie filling, sugar, cinnamon, and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream. Spoon about 1/2 of the peach mixture into pie shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.

Better-than-ever Peach Pie

Pie Shell Ingredients:

1 stick margarine, melted
1/3 cup powdered sugar
1 pkg. graham cracker crumbs

Filling Ingredients:

2 8-oz. pkgs. cream cheese, softened
1 14-oz. can sweetened condensed milk
3 - 4 cups mashed peaches
1/2 cup peach juice
1 pkg. unflavored geletin
4 oz. Cool Whip (let thaw)
1 cup peach slices, sweetened, drained
2 tsp. cornstarch
1/2 cup water

Combine margarine, sugar, and cracker crumbs for pie shell. Press into spring-form pan. Set aside. Dissolve geletin in peach juice in small sauce pan over low heat. In mixing bowl, blend cream cheese and milk; add mashed peaches, geletin mixture, and Cool Whip. Pour into spring-form pan. Top with peach slices. Dissolve cornstarch in water in small sauce pan over low heat. Pour over top of pie for a clear glaze. Refrigerate.

Coconut Custard Pie

*this pie will make its own crust

2 cups milk
3-4 eggs
1/2 cup sugar
1/2 cup flour
1/4 cup butter, cut up
1 tsp vanilla
1/4 tsp salt
1 cup coconut
nutmeg, cinnamon

Place the following in a blender: milk, eggs, sugar, flour, butter, vanilla and salt. Blend for 10 seconds. Stir in coconut with a spoon. Pour in a lightly greased pie pan and sprinkle with nutmeg and/or cinnamon as you like. Bake at 350 degress for 40 minutes or until a knife inserted into the center comes out clean.

Amazing Custard Pie

2 cups milk
3/4 cup sugar
1/4 cup butter, softened
1 1/2 tsp vanilla
1/2 cup bisquick
3 eggs
Dash - allspice, cloves (opt) I leave this out!
1/2 tsp cinnamon
1/4 tsp nutmeg

Beat all ingredients together for 3 minutes. Pour mixture in greased pie plate. Let stand 5 minutes. Then bake for 40 minutes at 350º

Peach Cobbler

1/2 cup butter
1 cup all purpose flour
1 cup sugar
1 teaspoon vanilla
1 tablespoon baking powder
3/4 cup milk
1 1lb 13oz peaches in light syrup (or 1 quart)
1/2 cup or less sugar
cinnamon

Melt butter in a 8x12 baking dish. Mix flour, 1 cup sugar, vanilla, baking powder, and milk. Pour over butter, then pour peaches over batter. Sprinkle remaining sugar over all of cobbler. Cinnamon can also be added for variety. Bake at 350 degrees for 1 hour.

Buttermilk Pie

2 cups sugar
1/2 cup flour
1/2 cup butter, melted
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
1 unbaked pastry shell

Combine sugar and flour; stir in butter.

Add eggs, buttermilk, and vanilla and stir until well-combined.

Pour into unbaked pastry shell.

Bake in a 350 degrees F oven 30 minutes.

Reduce oven temperature to 300 degrees F.

Bake 20 more minutes or until knife inserted off-center comes out clean.

Cool.

Makes 8 servings.

This is a family favorite!

Cotton Pie (cream cheese pie)

1 box of cream cheese (room temp)

1 can sweeten condenced milk

1/4 to 1/3 cup lemon juice ( I use the bottle kind)

1 tsp. of vanilla

1 grahm cracker crust

Mix cream cheese cheese, condensed milk and lemon juice and vanilla. This will thicken when you add the lemon juice. Pour into crust. Dollup 1/2 can cherry pie filling on top, just put it in the center when you cut it , it will look real nice. Refrigerate a few hours.

Note: I usually make two pies with one can of cherry pie filling but you could use a third of a can and make 3 pies this is also just as good.

This is a cool refreshing pie. Enjoy!

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1418

Darlene’s Fried Tuna Cakes

1 giant can of Tuna drained...save juice for cat! ( the really big kind from Sam’s 4 or 5 inches tall by 7 inches round. Probably about 8 or 10 regular cans...I’m not sure.

2 sleeves of saltine crackers, crushed

1 onion minced or diced fine

5 or 6 eggs, beaten

salt and pepper, to taste

Mix together well, make a golf ball size ball in palm of hand flatten and form into patty, fry in cast iron skillet with about 1/2 inch of corn oil, fry on med heat flipping every few min, when nicely browned and firm feeling...there done, dry on paper towels.

Enjoy!

You can serve with ketchup or without...there good cold too!

These are so good!

Chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.”

Aussie Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet.

Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.

Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat.

Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9x13 inch baking dish.

Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.

Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.

Garnish with parsley and serve with the reserved honey mustard sauce.

This is our favorite baked porkchop recipe. I usually serve potato salad and green beens with them. Enjoy!

Oven BBQ Porkchops

1 can cream of mushroom soup
1 cup catsup
1 Tbsp. Worcestershire sauce
1 cup chopped onions or 1 t. dried onions
6-8 porkchops
In a bowl,wisk together sauce ingredients.In a 13x9 baking pan, season chops with salt, pepper, and garlic powder. Pour sauce over porkchops and Bake at 375 degrees for 1 hour.
Sometimes I put a few pieces of smoked sausage around the edges after I pour on the sauce.

Three Meals From 1 Chicken

One of the best meat bargains today is chicken. Nutritious and versatile, it is an excellent thrifty meal maker. The following recipes have fed a family of four at our ranch, and all from one chicken

Meal One: Roast Chicken

For a family of four, get the largest chicken you can afford. You’ll be paying for more meat and less bone.

Gather the following: one chicken, a roasting pan, salt, pepper, some veggies (onions, carrots, and celery are good), and some oil (shortening or a liquid oil is fine).

Rinse your chicken and pat dry. Rub salt and pepper on the outside and inside of your chicken. Put the veggies inside the chicken for added flavor. Place the chicken in the roasting pan and brush with oil. If you place the chicken breast side down, the juices will keep the breast juicy.

Now, put the chicken in the oven and cook according to the table below:

Weight Oven Temp. Cooking Time

1.5-2 lbs 400 .75-1 hr. 2-2.5 lbs 400 1-1.25 hr. 2.5-3 lbs 375 1.25-1.75 hr. 3-4 lbs 375 1.75-2.25 hr.

About every 30 minutes, brush the chicken with oil for a nice, crispy skin.

Meal Two: Chicken Rice Casserole

Strip the meat from the remains of your Roast Chicken. Even if it doesn’t look like there’s much there. Check the wings and the back area.

Gather the following: .25 c. butter or margarine .3 c. flour 1.5 c. milk salt and pepper 1 c. broth or bouillon left over chicken 1.5 c. cooked rice .5-1 c. vegetables (green pepper, onion, carrots, peas, what ever you have sitting in the freezer or ice box)

2 quart sauce pan 2 quart casserole baking dish

Directions: Heat butter in the saucepan until melted. Add flour, salt and pepper, stir until bubbly. Remove from the stove and add milk and broth. Put back on the stove, heat to boiling, stir constantly. Boil for one minute. Put the rest of the ingrediants in the saucepan and stir together. Pour into the ungreased casserole pan. Back uncovered in 350 deg. oven 40-45 minutes.

Meal Three: Potato and Chicken Soup

Take the bones left from the first two meal to make a substantial, thick soup.

Gather the following: chicken bones, carrots, onions, celery, 5-6 potatoes, salt, pepper, green chili (if desired), can of corn (if desired)

Large stock pot or biggest pot you own

Directions:

Put the bones in the stock pot along with a carrot and celery. This is also a great opportunity to use up those onion skins, carrot ends, green pepper tops, etc. Cover with water. Bring to a boil then simmer for about two hours.
Let the broth cool. Then strain out the veggie pieces and the bones, saving the good broth. Here is a great time to pull off those last little bits of chicken meat and toss into the broth.

Put the broth back into the pot. Add a couple of fresh carrots, celery, onion, washed and chopped potatoes, the chili and corn. Cook for about 30-45 minutes. If you like a clear soup, go ahead and serve. If you like a thick, chunky soup, run half the soup through the blender. If you like a creamy soup, run the whole recipe through the blender. (careful, it’s still warm. You may want to wait until it cools down before putting it through the blender. Otherwise, you may make a mess. Like I did.)

Good nutrition to you and yours!

Frugal Chicken Ideas

You can buy whole chickens and separate the parts. Put legs together, wings together, and breasts together. You can buy the whole chicken for not much more than the legs, thighs, and breasts would cost separately. Save the backs for soup!

You can buy several whole chickens, cut them up , remove skin and bones. Make your own skinless/boneless chicken.

When the local markets advertise 10-lb. packs of chicken thighs/legs, You can purchase two or three packages, cook them and do this: Cool in broth and skim off fat. See number 4.

1. The skin goes in the food processor and is chopped and frozen in small packages to mix with dry dog food for our pet.

2. The meat is pulled from the bone and canned with the broth in pint jars (see local agricultural extension office for canning tips). Each pint is the basis for quick meals: Chicken and noodles; chicken pot pie; chicken and rice; mexican chicken; chicken and dumplings.

3. Any surplus broth is canned and you can use it to flavor canned vegetables, soups and gravies. It is an excellent way to flavor dried beans without adding a lot of fat.

4. Speaking of fat: Any fat goes into my solid fats from other cooking and saved until you have enough to make a batch of homemade laundry soap (6 pounds). The recipe is on a can of lye. Be very careful, this is caustic soda...if you choose to make soap, send the children away while you do! This is a most rewarding enterprise and the soap is a most excellent stain and grease remover.

Pat yourself on the back! You’ve used everything except the bones and gristle!

5.The chicken pieces are packaged for the freezer.

6.The skin and bones are put into a large dutch oven with water to cover, onions, carrots, celery and a sprig of parsley, salt and pepper. It boils for a couple of hours.

Remove the bones and skin and let it cool, skim off the fat, and pour it into icecube trays then into containers for the freezer.

7.The broth is used for soupstock, and also added to twice baked potatoes rather than butter.

Mega Meatballs to freeze!

Sometimes when I purchase a family size package of ground beef, I will make the entire thing into meatballs using my usual recipe.

The easiest way I have found to cook meatballs is dropping them into gently boiling water. They are done when they float.

I will then freeze them on cookie sheets and transfer to ziplock bags.

We eat these covered in brown gravy, mushroom gravy, or barbeque sauce.

We also simmer them in spagetti sauce for meatball subs.

The meatballs thaw quickly and you can add them to the hot gravy and thaw on top the stove while they simmer.

For my meatball recipe, I just add salt, milk, egg, breadcrumbs and onions until I have the right consistency.

The mushroom gravy is just canned cream of mushroom soup, beef boullion, and milk.

I use the powdered brown gravy that comes in the packets.

I use store bought spagetti sauce. Usually it is Hunts, because it is the one I can buy on sale for 69 cents a can and stock up on.

I dredge my chicken pieces in buttermilk, then into seasoned flour ( I just put seasonings in of my choice ‘’no measuring’’ so I can’t give my recipe. ) This recipe reminds me of mine and they use a cast iron skillet which I think is the best!

Buttermilk Fried Chicken

2 cups low-fat buttermilk

Coarse salt

3 teaspoons cayenne pepper

2 whole chickens (2-½ to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)

3 cups all-purpose flour

2 cups vegetable oil

Serves 8

Prep time: 30 minutes

Total time: 1 hour

Marinating the chicken in buttermilk makes the meat moist and flavorful.

Chicken breasts cook faster than other parts, so fry them separately in the last batch.

For fried chicken with less fat and fewer calories, remove the skin before marinating.

In each of two 1-gallon resealable plastic bags,combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.

In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.)

Dredge chicken pieces, one at a time, in mixture, shaking off excess.

In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more.

Transfer to a rack to drain.

Season with salt, if desired.

Return oil temperature to 350°.

Repeat with remaining chicken.

Fish

We eat fish fairly often here, even though I neglected to put them on the menu for the next 2 weeks...LOL. Now, we don’t eat shellfish or catfish, but we do eat others.

For most fish fillets, I spray a cookie sheet with Pam and lay the fillets on it. Then I slice onions very thinly and scatter them over the top, sprinkle on lemon pepper seasoning, Old Bay seasoning, salt, and drizzle a little olive oil over that. Then I cover tightly with foil and bake about 20 minutes...just till the fish can be flaked with a fork.

I’ve poured melted real butter over the fillets, too, and that’s also very good.

I serve it usually with fried rice and salad.

Baked Fish in Soy Ginger Sauce

4 (6 ounces) white fish fillets (catfish, basa, or of your choosing)
1 cup boiling water
1 chicken bouillon cube
3 large scallions
1 piece ginger, peeled (2” X 1”)
1/4 teaspoon cayenne pepper, to taste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon olive oil
salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)

1. Pre-heat oven to 425°F.
2. Place fish fillets in a 13 X 9 inch baking dish.
3. Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
4. Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
5. Keep these apart, you will be using them separately.
6. Slice the ginger into matchstick-size pieces.
7. From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
8. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
9. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
10. Heat the oil in a small non-stick skillet.
11. Add the scallion strips and the ginger and cook until golden (just a few minutes).
12. Give the soy mixture a good stir, then add to the skillet.
13. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
14. Remove fish from oven and onto serving plates.
15. Serve sauce over the fish.

GLENDAS TUNA PATTIES

6 CANS OF DRINED TUNA FISH
2 CUPS OF SMASHED BREAD CRUMBS
3 EGGS
BLACK PEPPER TO TASTE
1 TSP GARLIC POWDER
1 TSP PARSLEY
CHOPPED UP ONION ABOUT 1/2 CUP
MIX ALL THE EVERYTHING UP AND MAKE INTO SMALL PATTIES.. IN A FRYING PAN PLACE A LITTLE OIL FRY THESE IN THE OIL UNTIL NICE AND BROWN.. THEY ARE EXCELLENT....

How to Bake a Ham So It’s Juicy and Tender

Put a whole, fully cooked, smoked ham in a roasting pan. Put a lid of foil on it, but not tight, sort of caddywhumpus, so it doesn’t get too crusty on the outside but does take on a little texture. Put the ham in a 275°F oven. Do nothing else to it for as long as eight hours. Take it out of the oven and let it rest while you bake the biscuits (you have to have biscuits). Carve and serve.

This ham is so good that during parties I have to make sure no one’s around when I carve it because folks will flat-out pull the thing to death.

The only hard part about this recipe (and it’s only hard if you don’t live in the South) is finding a whole, fully cooked, smoked ham, preferably not spiral-sliced and not glazed. I find most glazes sickeningly sweet and beside the point if you want to actually taste the ham.

But which ham to buy?
A ham is defined most broadly as the hind leg of a pig. Most hams are cured, smoked, or both, for preservation and flavor. (A fresh ham is not cured; it’s simply fresh pork.)

A partially boned ham is easy to slice. For a bone-in ham, cut a wedge in the shank end. Starting at the wedge, slice to the butt end, slicing the meat to the bone.

A whole ham is perfect for the holidays; it feeds a crowd easily. Most supermarkets north of the Mason-Dixon Line don’t stock whole hams year-round. (What you will find are half hams — whole hams cut into shank and butt portions.) But during the holidays you can usually find whole hams no matter where you live. Your best bet, however — both for availability and for flavor — may be to mail-order your ham. But the beauty of this recipe is that you don’t need to buy the best ham. The best ham, after all, is a real country ham, which means the ham has been dry-cured in salt, smoked, and aged for at least six months. But country ham is scarce in spring, and many people find it too salty to act as the main course of a meal anyway. What you’re looking for instead is a “city” ham. It usually comes sealed in plastic (not in a can), has been cured (but not dry-cured) and smoked (but not necessarily aged), and is fully cooked (it says so on the label).

Because these hams are “wet-cured” (soaked in a brine or, if mass-produced, injected with one), they contain added water (meat is already made up of about 75% water). The National Pork Producers Council grades these hams on a water-to-protein ratio; generally, the more protein, the better the ham. A ham cured without added water, such as a country ham, must have at least 20.5% protein, and will simply be labeled “ham.” A ham labeled “ham with natural juices” must have at least 18.5% protein, and one labeled “water added” 17%. The ham to avoid is the kind labeled “ham and water product.” These hams have less than 17% protein and can in fact be much less than that. But go ahead and choose a “water added” ham; I find that added moisture is actually beneficial to the long, gentle reheating I’m suggesting. I haven’t tried this method on a “ham with natural juices.” But as with all of these hams, which have instructions that generally recommend that you heat them at 350°F for 15 minutes per pound, I think this gentler method would work better.

A bone-in ham has the best flavor, texture, and shape. I think meat tastes best when cooked on the bone. (And a ham bone is serious kitchen currency; save it — you can freeze it — to make the best bean soup.) A partially boned ham is next best; it looks like a big football, but it’s easy to carve, and if you’re carving in the kitchen, no one will see its funny shape anyway. Fully boned hams can have an off texture because the meat, once it’s been pulled off the bone, must be reshaped to fill the hole left from the bone.

Be sure to make biscuits
Slices of sweet, salty, smoky ham piled on a platter are a wonderful addition to a buffet. I love it with collards cooked in ample olive oil and baked sweet potatoes. And biscuits.

Most southerners grew up, as I did, eating lard biscuits — light and flaky but seldom bigger than a silver dollar. But there exists a biscuit that we used to see only on special occasions, such as a birthday breakfast or a holiday morning. What sets these biscuits apart is that they’re bigger and they’re made with butter in place of the lard — which seemed extravagant when I was a child but now seems oddly conservative.

You’ll get the best results with soft southern flour. Literally soft to the touch, southern flour is made from the soft winter wheat that grows down South. It has less protein than northern flour, which means it forms less gluten and is therefore more tender. A decent substitute is to use half (by weight) all-purpose flour and half cake flour.

Slow-Baked “City” Ham

If you opt for a half-ham, buy the shank end — the meat contains less fat and gristle; for all size hams, figure about 25 minutes per pound.

Serves 25 as part of a buffet, with leftovers.

1 fully cooked, bone-in, smoked ham, 17 to 19 lb.

Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7—1/2 to 8 hours. Let the ham rest for at least 20 min. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

Rubber Chicken

Just wanted to send you my recipe for rubber chicken. It is called this because you make 2 chickens s-t-r-e-t-c-h. This will feed a family of 5 for 7 days. 5 days are original recipes, and 2 days are leftovers.

I got this from Flylady’s website. The original idea with Leanne Ely’s. I’ve added my changes into her original recipe. I’ve done this 3-4 times now. I do it when I have a tight grocery budget.

Grocery List:

2 chickens
celery
onion
carrots
potatoes
Salad greens
salt
pepper
cumin
garlic powder
evaporated milk(for mashed potatoes)
Can of green beans
Can of carrots
Can of corn
Can of cream of mushroom soup
Can of chicken noodle soup
can of black beans
can of fruit or applesauce
Refried beans
Salsa
Bread
Tortillas
Egg noodles
snack crackers
flour
oil or shortening
Frozen broccoli
Spanish rice
butter
Cheese-shredded

Rubber Chicken
• 2 chickens — washed and patted dry (get a nice sized one)
• 1/2 celery rib — cut in pieces
• 1 onion — quartered
• 1 carrot — cut in 2” pieces
• salt, pepper, garlic powder to taste

Day One: The adventure begins—Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a cup and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a tablespoon should do) Serve your wonderful chicken with Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken. I served a salad, mashed potatoes, green beans, carrots, and corn.

ALSO—drain off most of the chicken fat into a container. You’re going to use it later.

Another day: Use 1 cup of your leftover chicken. Cube it. Take 4 pieces of bread and cube it. Add one can of chicken noodle soup and one can of cream of mushroom soup. Mix. Place frozen broccoli in bottom of casserole dish, top with chicken mixture. Then take 1/2 stick of butter and 1 tube of snack crackers that you have crushed. Mix together and layer on top of chicken mixture. Cook in oven for 350 degrees for 45 minutes to an hour. Serve with a can of fruit or applesauce.

Today, use your reserved chicken fat to make chicken and dumplings, without any chicken! In a big pot, add drained chicken broth and water. Bring to a boil. Make a double pie crust and cut into 1x1 pieces. Drop into boiling broth one piece at a time. Give a few seconds between adding each piece. This will keep the dumplings from clumping. Cook for 10-15 minutes. Serve with leftover veggies from day 1.

Let the adventure continue! Take your time and pull every last itty bitty bit of chicken of them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, cheese—whatever turns your key! I serve with refried beans and spanish rice. Very filling!

The adventure ends—with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top. Cook the daylights out of it and strain. Now make soup. I added egg noodles, carrot pieces, celery pieces, onion, garlic.

Bet you didn’t know one puny chicken had so many meals in it, did you? Remember this is Rubber Chicken, not Miracle Chicken, if you have a big family, you will need to cook more than one chicken to insure leftovers. LOL

Amish Meat Loaf

2lb. ground beef
1/4 tsp. pepper
1 c. cracker crumbs (we use ritz)
flour
1 Tbsp. chopped onion
1 10.75 oz can cream of mushroom soup
1 tsp. salt
1/2 c. steak sauce (we use A-1)

Mix first 6 ingredients together and shape into a loaf; refrigerate overnight (I have done mine around 7am and fixed it at 4 pm and it was fine). Cut loaf into 1/2 inch slices adn dip in flour. Brown slightly on both sides; place in casserole dish. Mix cream of mushroom soup with steak sauce; pir over meat loaf. Bake at 250 degrees for 2 hours.

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1423

Crock Pot Taco Casserole

1 lb. ground beef or turkey
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
2 drops Tabasco sauce
15 oz. can tomato sauce
1 tsp. chili powder
1 c. frozen corn
2 (16 oz.) cans chili with beans
3/4 lb. grated cheese
Nacho cheese tortilla chips

Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.

Cover and cook 6 to 8 hours on low.

Lasagna

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.

Cover and cook on low for 6-8 hours. 10 Servings

Coney Island Hot Dog Sauce

3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.

Smothered Steak Strips

1 1/2 lb. lean chuck or round steak, cut in strips
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 (1 lb.) can tomatoes
1 (4 oz.) can sliced mushrooms
1 tbsp. molasses (optional)
3 tbsp. soy sauce
1 (10 oz.) pkg. frozen green beans

Toss steak strips with flour, salt and pepper; place in crockpot. Add onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for 8 to 10 hours on low. Add green beans 30 to 45 minutes before serving. Good served with rice. Serves 4 to 6.

Chicken Cacciatore

1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water

Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over spaghetti.

Apricot Glazed Chicken

1/2 cup apricot preserves
1/3 cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)

Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on low 5 to 6 hours.

Easy Baked chicken

3 lb broiler fryer (whole) chicken.

Wash & pat dry. Stuff with your favorite herbs. I like throwing lemon grass in the cavity. Whatever is fresh and sounds good works. Salt & pepper the thing. If you like mushrooms, cut some up and put ‘em in the pot. Add about 1 c water. If you like, rub some butter on the chicken and add a few squirts of lemon juice. Cook on low 4-6 hrs. Again, dinner’s done! (It’s hard to “overdo” this, so you can leave it on low all day while you’re at church).

Note: Use the crockpot to get chicken super tender for shredding into chicken salads, enchiladas, etc.

Company Chicken Casserole

8 oz Noodles
3 c Chicken; cooked, diced
1/2 c Celery; diced
1/2 c Green pepper; diced
1/2 c Onion; diced
4 oz Mushrooms; canned, drained
1/2 c Chicken broth
1/2 c Parmesan cheese
2 tb Butter; melted
1 c Sharp cheddar; grated
1/2 ts Basil
1 1/2 c Small curd cottage cheese
1 cn Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.

Easy Crock Pot Chicken With Stuffing

Prepare packaged stuffing mix as indicated on package. You can use Stove Top or dried herbed stuffing such as Pepperidge Farm. The important thing is to prepare it with moisture as the specific package indicates.

Layer stuffing in the bottom of crock pot. Place 4 boneless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken. Also, you could use bone-in chicken pieces, not necessarily just boneless chicken breast. I recommend that you use either bone-in or boneless, don’t combine the two, or your cooking time will vary.

On top of the chicken, pour one can of cream of chicken soup, or you could use cream of mushroom or cream of celery, whatever you like. Just don’t add the liquid the soup can says to use when making it.

Add one can of mushrooms sliced. Use as little or as much as you like. Be sure to stir the mushrooms around a little so they get covered with the soup mix.

Turn crockpot on low and leave to cook for several hours. Check periodically and make sure the soup mix hasn’t dried up. If it seems like there isn’t enough moisture on top, you can add a little chicken gravy. But remember, there is a lot of moisture below the chicken from the stuffing.

Like I said, this recipe is very flexible. I think it works best, though, if you use skinless chicken, otherwise you have all that fat floating in your gravy mixture. You may have to adjust cooking time and moisture content to your liking.

To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!!!!

ORANGE CINNAMON CHICKEN

3-4lbs (more or less) chicken pieces
1/4lb butter
1 cup chicken broth (Campbell’s)
2 cups orange juice
1 cup raisins
1/4 tsp cinnamon1 Tbs flour
salt & pepper to taste
Heat butter in a large skillet, and brown chicken. Removechicken to cooker as they brown. Combine all other ingredients,except flour, in skillet. Mix well and pour over chicken. Coverpot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour,mixing well. Return sauce flour mixture to the pot. Turn poton HIGH, and cook an additional half hour. Serves 4-6

Barley Soup For Crock Pot

1 lb. stew beef, cut in 1/2” cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally

Taco Soup

1 lb ground beef
1 16 oz can kidney beans
1 11 oz can niblet corn
1 10 oz can Rotel tomatoes
1 small pkg taco seasoning
1 28 oz can Progresso tomatoes
1 sm can chopped chile peppers
1 16 oz can pinto beans
1 sm pkg Hidden Valley Ranch Dressing

brown the ground beef and drain. add all other ingredients and stir (do not drain cans before adding). simmer in crock pot on low for 6-8 hours. serve with taco chips or mexican cornbread.

Delicious Crock Pot Beef

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. apple juice
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and apple juice. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Saucey Short Rib’s

3 1/2 pounds Beef short ribs
1 tablesthingy Vegetable oil
1 Large onion, cut into wedges
4 Medium potatoes, peeled
4 Medium carrots; pared, cut up
1 cup Water
1/3 cup Red wine vinegar
1 tablesthingy Paprika
1 teasthingy Curry powder
1/2 teasthingy Chili powder
1/2 teasthingy Dry mustard
2 teasthingys Salt
1 tablesthingy Cornstarch, optional
2 tablesthingys Water

Brown ribs in vegetable oil; place in crock pot with onions, potatoes and carrots. Mix next 8 ingredients and pour over ribs and vegetables. Cover and cook on low for 8-10 hours. Thicken with cornstarch mixed with water, if desired. Serves 4.

Crock pot Beef Stew

1 1/2 pounds stew beef, cubed
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
2 cups hot water
15 ounces tomato sauce
1 onion, coarsely chopped
1/2 teaspoon basil
1 bay leaf
2 potatoes, cubed
3 carrots,sliced
2 celery ribs, sliced

Put flour, salt and pepper in a ziplock bag. Add beef cubes, a few at a time, and shake until coated. Brown meat, in batches, in oil in a large, heavy dutch oven. Place meat cubes in a crockpot as they are browned. Add all remaining ingredients to crockpot, stir, cover and cook on low for 8 to 10 hours. (Note: if doubling recipe, use a large 5 quart crockpot).

Beef cubes in a Crock Pot

1 lb. bacon, cooked,( reserve grease)
3 lbs. beef, cubed
2 cups grape juice
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste. Cook on low 8 - 10 hours.

Sunday Supper

In your crockpot on sun. morning. Put some chicken in what you think your family will eat plus a little more.

Salt and Pepper and add two cans cream Mushroom soup.

At lunch make twice as much rice as your family will eat.

You can even hold back half the rice. I just set it all on the table up to you.

Serve with what ever else you want.

After the meal is over shred the chicken meat

Add leftover rice, another can of soup and I can of milk.

Put on low or even warm.

Make wure it is a bit soupy because you do not want it to dry out over night.

Serve on Mon. for lunch.

After lunch add 1c of dry rice, another can of soup, two cups cheese and broccoli.

Bake in oven in casserole dish. for 45min or till hot through out.

And french’s crunchy onion on top bake for 15 min longer.

And keep in mind amounts are all estimates.

Supper in a Pot

1 lb hamburger or sausage, cooked and drained.
Sliced raw potatoes and carrots.
Peas (now these are optional as I won’t eat peas
Chopped Onion, celery, green pepper.
Salt and Pepper to taste
1 10 oz can cream of mushroom or cream of chicken soup
1/4 cup milk
2/3 cup grated cheese (we use sharp cheddar)
Layer the crockpot according to your taste. Mix the soup and milk up. Pour over the layers. Cook on high for 4 hours. Sprinkle on the cheese before serving

Here is a recipe for the crockpot that I just make without any “real” directions..its just a recipe for simple stuffed bell peppers.

4-6 bell peppers, more if your crockpot is larger or you have 2 crocks...
1 lb lean ground beef
1 cup old fashioned rice, (you can use minute rice if you wish)
12 oz tomato juice
1 can 10 oz Campbell’s Tomato soup
1 medium onion minced good
1 cup finely diced mushrooms **optional
salt and pepper to taste
1 tsp beef bouillon
1 TB garlic pieces, I just use the dried minced garlic
Dashes of your favorite spices, I use a bit of red pepper, savory, sage, and if I have it fresh, basil and oregano..just a little.

mix meat, garlic, onion, mushrooms together and stuff into cleaned out peppers. Place in your crock pot on low, and then blend the soup and juice, I add about 1/2 cup more water and pour over the stuffed peppers, let this slow cook all day, each time, depending on your spices you can have a different flavor, (more italian spices more of an Italian pepper)

Tortilla Delight

1 package of 24 corn tortillas. 2 packages of stovetop stuffing (we prefer homemade) sliced turkey pieces. 4 cups turkey gravy or cream of chicken soup prepared w/milk.

Lay out about 4 tortillas at a time, add about 2Tb of stuffing, layer on the turkey and roll em up. Place in the crock on low and just keep adding layers until you are about 1/2 the crock full, add the gravy ore prepared soup and let this sit and cook slow for the day. It’s an easy meal and a good way to use up those leftovers!

Crock Pot Oatmeal

1 c. oatmeal
1/3 c. raisins (opt.)
2 1/4 c. water

(Other options, apples, cinnamon, nuts.) Spray crock pot with non- stick spray. Cook on low for 8 to 10 hours. When the raisins cook with the oatmeal it sweetens it, so adjust the amount of sugar or sweetener. Great for families on the run in the mornings. Last 1 out, remember to turn off the crock pot. 4 servings.

Crockpot Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. Makes 4 to 6 servings.

Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies
Cube cheese and place in crock pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1454

Moravian Spice Crisps

Source: Good Housekeeping

NOTE: Moravians, members of a Protestant religious group, have been rolling out ultra-thin, spice cookies since they settled in Winston-Salem, NC, in the 1700s. Our recipe is a close replica of those delicate cookies but without the rolling!

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons margarine or butter, softened
1/4 cup mild molasses

Preheat oven to 350 degrees F. Grease large cookie sheet.

In large bowl, combine first 8 ingredients; set aside.

In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.

Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.

Servings: 36

Hazelnut Rounds

1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c hazelnuts, finely chopped
1/2 c semi-sweet chocolate chips
1 tsp butter
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, sgarbageing bowl often, until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Add flour, baking soda and salt. Reduce speed to low; continue beating, sgarbageing bowl often, until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet chocolate chips w/ 1 teaspoon butter over low heat. Drizzle over top of cookies. Makes 4 dozen cookies.

Apricot Lemon Cream Scones

3 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 c chopped dry apricots
4 tsp lemon zest
1-1/4 c whipping cream
3 Tbsp butter, melted
2 Tbsp sugar
Mix flour, 1/4 cup sugar, baking powder and salt. Stir in apricots and lemon zest. Add whipping cream and stir just until dough forms. Turn dough out on lightly floured board. Knead gently. Form dough into 10-inch circle, 1/2-inch thick. Cut into eight wedges. Transfer to baking sheet. Brush scones with melted butter and sprinkle with 2 Tbsp sugar. Yield: 8 scones.

Chocolate Chip Cookies with coconut!

1/2 lb sweet butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounces) bag chocolate chips (I recommend dark or semisweet)
1 cup chopped pecan
1 cup unsweetened dried shredded coconut

1. preheat oven to 350, grease or cover cookie sheet with parchment.
2. cream together butter, sugars until light and fluffy.
3. add eggs and vanilla, beat well.
4. in a seperate bowl combine flour baking soda and salt.
5. combine dry ingredients with the butter sugar mixture, and mix well.
6. add chocolate chips and”insanity” coconut and pecans.
7. drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
8. bake for 8-10 minutes or until the centers just begin to set.
9. cool on the sheet for 5 minutes and then transfer to a rack to cool completely— i doubt you’ll have many cooled completely—.

If you like the coconut in the chocolate chip cookies, then you have GOT to try this recipie. It is by far my ALL TIME FAVE cookie, ever made on the face of the planet!! hehe, can u tell i like it? lol
Ok, i’m done talking like i’m 7yrs, lol. Here ya go! Enjoy.

Coconut Pecan Cookies

FROSTING
1 egg, lightly beaten
1 can, 5 oz, Evaporated Milk
2/3 c sugar
1/4 c butter (no substitutes), cubed
1 1/3 c flaked coconut
1/2 c chopped pecans

COOKIE DOUGH
1 c butter softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla
2 1/4 c all purpose flour (whole wheat all purpose also works perfect, and doesn’t alter the taste)
1 tsp baking soda
1 tsp salt
4 c (24 oz) semi sweet chocolate chips
1/4 c flaked coconut

Preheat to 350
For frosting, in a saucepan combine the egg milk, sugar, and butter. Cook and stir over medium-low heat for 10-12 min or until slightly thickened, and mixture reaches 160deg F. (i don’t own a food thermonitor, so i cook until it thicker like it says) Stir in coconut and pecans, taste, cuz u know u wanna, then set aside.
In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well after each addition. Beat in Vanilla. Combine the flour, baking soda, and salt, gradually add to creamed mixture. Stir in 2 C chips and coconut. Drop by tbs onto cookie sheets. Bake at 350 for 8-10 min or until lightly browned.
Cool for 10 min before transfering to some other place, cuz lets face it most of us don’t have metal cooling racks, lol!
Wherever you can stick them keep them there until they are completely cool. This is important or you will melt off all your yummy frosting and make an aweful mess.
Once they are all cooled, melt the remaining choco chips, stir until smooth. Frost each cookie with your coconut pecan mixture, then drizzle the top (generously) with the melted choco chips. Yeilds 6.5 doz
This is such a yummy cookie to make at Christmas time, i make several batches then stick them in huge mason jars and tie bows around the top and give them away to loved ones. They always get great comliments, and the recipie is always asked. Hope you love them as much as i do!

Snickerdoodles

Rolled in cinnamon and sugar, it’s soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: “Got milk?!”

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Makes 16 to 18 cookies.

CHOCOLATE OATMEAL COOKIES - NO BAKE COOKIES

2 cups sugar
4 TBPS cocca
1/2 cup milk
1 stick margarine

In cooking pan - mix sugar and cocoa first - add milk and margarine.
Melt margarine and bring to a full boil.
Boil 2 minutes
(if you boil too long-cookies will be crumbly)
(if you do not boil long enough-cookies will not set up)
Remove from heat
Add: 1/2 cup peanut butter
2 TBSP vanilla
3 cups quick oats

spoon onto wax paper

Pumpkin Chocolate Chip Cookies

4 c. flour
2 c. oats
2 t. baking soda
2 t. cinnamon
1 t. salt
1 1/2 c. butter
2 c. brown sugar
1 c. sugar
1 egg
1 t. vanilla
1 16 oz can pumpkin
2 c. chocolate chips

Preheat oven to 350F. Combine flour, oats, soda, cinnamon,and salt. Set aside. In a large bowl, cream butter, gradually add sugars beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheets. Bake 20 minutes. ( you can make them half the size-regular cookie drop amount- but check them around 12-15 minutes as they may need to come out sooner than the larger size.)

Fruit cake is not my favorite but my hudsband and children like it so here goes maybe it will be a blessing to someone. I have a container of that fruit stuff I need to use up. I’m going to make these cookies they’ll go fast.

..........................................................................................

Fruit Cake Cookies

2 packages yellow cake mix
1 cup softened butter or margarine
3 eggs
4 cups candied fruits
1 cup chopped nuts, optional

Preheat oven to 350 degrees F.

In a large bowl, combine first three ingredients at low speed until thoroughly moistened. With a large spoon, stir in candied fruit and nuts if using until thoroughly mixed.

Drop by rounded tablespoonful 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until set. Cool 2 minutes, remove from baking sheet. Store in airtight containers. They can be frozen up to 3 months.

CHUCK’S FRUITCAKE COOKIES

1/2 pound candied cherries
1/2 pound candied pineapple
1 pound chopped dates
1 pound additional candied fruit
2 1/2 cups flour, unsifted
10 ounces chopped pecans or walnuts
1/2 pound butter
2 1/2 cups brown sugar
3 eggs (beaten)
2 teaspoons vanilla
1 teaspoon rum flavoring
1 teaspoon cinnamon
1 teaspoon baking soda

Cut cherries in half; chop pineapple. Add dates and fruit mixture. Sift flour, then dredge nuts with 1 cup of the flour. Add to fruit. Cream butter and sugar; beat in eggs, vanilla and rum flavoring.
Sift remaining 1 1/2 cups flour with cinnamon and soda. Blend into butter-egg mixture.
Thoroughly blend fruit and nuts into batter. Refrigerate 30 minutes to make balls easier to shape.
With hands, form into small balls.
Bake at 350 degrees on greased cookie sheets for 10 to 15 minutes.
Store in airtight container two or three days before serving.
Makes 10 dozen cookies.

Fruit Cake Cookies

My family and I are not fond of Fruit Cake but we do like these Fruit Cake Cookies. This recipe is from Grandma Rose’s Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls and Pastries by Rose Naftalin.

1 1/2 cups golden raisins
1/4 cup diced citron
1/2 lb. chopped candied cherries
1/4 cup rum
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp nutmeg
1/8 tsp. salt
1/2 lb. pecan pieces
Powdered sugar

Put raisins, citron and cherries in a bowl. Pour on the rum and let stand for 1 hour.
Cream butter. Add sugar and eggs and beat until fluffy.
Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum soaked fruit. Cover and refrigerate overnight.
In the morning, preheat oven to 325 degrees F. Grease cookie sheets.
Form batter into balls the size of walnuts. Bake on cookies sheets for 10 to 12 minutes. Cool on racks.
Sprinkle with powdered sugar and place in paper candy cups.

Fruit Cake Cookies

Ingredients

1 1/2 lb pecans
1 lb candied cherries; cut in
-fourths
1 lb candied pineapple; cut in
-small pieces
1/2 lb white raisins

-——————————————BATTER-—————————————————
1 c brown sugar
1 stick margarine
4 eggs
3 ts baking soda; dissolved in
3 tb buttermilk
2/3 glass apple or pineapple
-juice
1 ts cloves
3 1/3 c flour; sifted
1 ts allspice
1 ts cinnamon

Instructions

Mix the first 4 ingredients and set aside.

Cream sugar and margarine together. Add eggs, one at a time, and mix well.
Take 3 tablespoons flour aside and mix over fruit and nuts. Take other
flour and dry in ingredients and add alternately with juice. Add baking
soda mixture. Add fruit and nut mixture and mix well. Drop by teaspoonfuls
and bake 20 to 25 minutes at 325 degrees. This recipe makes several dozen
and keeps for weeks. Also, it is fine to freeze.

Fruit Cake Cookies #2
Ingredients

5 c pecans; chopped
1/2 lb candied cherries; chopped
1/2 lb candied pineapple; chopped
1 lb dates; chopped
2 cn eagle brand sweetened
-condensed mil; k
1 3/4 c flour

Instructions
Mix pecans, fruits and dates; and flour and milk. Bake at 350 degrees on
buttered cookie sheet until brown.

Fruit Cake Cookies

* 1-1/2 golden raisins
* 1/2 pound chopped candied cherries
* 1/2 cup sweet butter softened
* 2 eggs
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/8 teaspoon salt
* 1/4 cup diced citron
* 1/4 cup rum
* 1/2 cup brown sugar
* 1-1/2 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 pound pecan pieces
* Put raisins, citron and cherries in a bowl. Pour the rum over them and let stand for 1 hour.
* Cream the butter. Add sugar and eggs until fluffy
* Sift flour with baking soda, spices and salt. Add to butter mixture and mix well.
* Add nuts and rum-soaked fruit. Cover and refrigerate overnight.
* In the morning, preheat oven to 325 degrees. Grease cookie sheet.
* Form dough into balls the size of a walnut. Bake on cookie sheets 10 to 12 minutes.
* Cool on racks. Sprinkle with powdered sugar and place in candy cups.