Recipes



 
Million Dollar Spaghetti


1 lb. cooked spaghetti
1 lb. hamburger meat browned with 1 pkg Seasoning Blend
16 oz. jar spaghetti sauce
1/4 c. sour cream
8 oz. cottage cheese
8 oz. cream cheese
1/2 c. Parmesan cheese
1 t. garlic powder
1 t. pepper
2 c. shredded mozzarella cheese

1.  Grease a 9x13 baking  dish, preheat the oven to 375 degrees if baking right away.
2.  Pour in enough spaghetti sauce to cover the bottom of the dish.
3.  Layer in half of the cooked spaghetti.
4.  In a bowl combine the sour cream, cottage cheese, cream cheese, onion, Parmesan cheese and spices.  Spread over the first layer of spaghetti.
5.  Layer on the remaining cooked spaghetti.
6.  Pour on the rest of the spaghetti sauce.
7.  Top with mozzarella cheese.
8.  Bake uncovered for 45 minutes to an hour.  If prepping ahead, cover and refrigerate overnight.

NOTE:  I use more hamburger meat and more sauce than is called for.
 


 Oatmeal Bake
1 stick of butter
1 cup of brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
3 cups of Old Fashioned oatmeal
1 cup of milk
Melt butter in microwave and then put all ingredients in a large bowl and stir until well blended. Pour into a 9X13 pan (I used glass). Bake at 350 degrees for 35-40 minutes (or until slightly firm to touch and a golden brown). You can add your favorite nuts, craisins, raisins, or chopped apple if you so desire.
NOTE: Mine was ready in 26 minutes, so I would recommend watching it closely after about 25 minutes.  And, I did some calculating on all the ingredients and figured out that if you cut the  dish into 12 pieces that each piece would have approximately 250 calories.  That isn't bad for such a large piece and for something that good. 

Texas Fruit Cake Candy/Cookies
I small can coconut
1/2 lb. candied cherries
1/2 lb. candied pineapple
2 1/2 cups whole pecans
1/2 cup flour
1 can condensed milk

Mix all ingredients and drop by spoonfuls in miniature muffin tins. Place pan of water on bottom rack of oven under the muffin tins.  Bake at 300 degrees for 30-35 minutes until brown.  Makes 48.  Do not overbake as they will get very dry.  Keep in sealed container. 
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 Fool’s Toffee


    36 saltine crackers

    1 cup butter

   1 cup brown sugar
    1 (12 ounce) package chocolate or white chocolate chips
    1 cup of your choice of chopped walnuts, pecans, peanuts, sprinkles, crushed candy, etc...
    Directions:
     Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
   Place the saltines side by side but not over lapping each other.
    In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
    Immediately pour over the crackers try to coat as evenly as possible.
     Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
     Refrigerate till cool then remove and break into pieces and serve!

    (Crushed peppermint with white chocolate chips are awesome during Christmas
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 Strawberry Pound Cake
1 box strawberry cake mix
1 (3oz) pkg strawberry jello
3/4 cup oil
4 eggs
2 Tbsp flour
1 pkg. frozen strawberries, thawed
Optional: 1 cup pecans

Mix all ingredients together and blend well.  Pour into a greased and floured tube pan. Bake at 350 degrees about 45 minutes to 1 hour, or until cake tests done. 

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 Pina Colada Fruit Dip
1 small package Coconut Cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

Blend the pudding mix, cool whip and milk with a hand mixer for 2 minutes.  Fold in the pineapple.  Refrigerate for 30 minutes and serve with fresh fruit. 

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Scotch Shortbread
1 pound of butter (the real stuff)
6 cups of all purpose flour
1 1/2 cups sugar
1/2 cup cornstarch
Have butter at room temperature.  Place in a large mixing bowl and sift in the dry ingredients.  Take hands and mix up the dough.  Work it until nothing sticks to the bowl.  Pat out in pie tins (or molds) about 1/2 inch thick.  Prick with a fork to make a pattern of small wedges if using a pie plate.  Bake at 350 degrees until the edges start to brown, usually 12-15 minutes. Sugar can be sprinkled on top if desired.  Cool to the touch before removing from pan. NOTE: If I forget to have butter at room temp then I will microwave it until it is just before melted. And, in case you have never made or had shortbread, it is very, very crumbly and usely breaks easier than it cuts.

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Plantation Pound Cake

  • 1 box Duncan Hines Butter Cake Mix
  • 1 cup Sugar
  • 4 eggs
  • 3/4 cup Oil
  • 1 cup sour cream
  • 1 cup chopped pecans
  • 1 cup Coconut

Directions
Mix first 5 ingredients well and then stir in the pecans and coconut.  Pour into a greased and floured tube pan (can use Baker's Secret) and bake for 55-60 minutes at 325 degrees.  NOTE:  Do not use a bundt pan as this cake will stick to it because of the sticky coconut.

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Georgia Pralines







1 cup chopped pecans

1 cup brown sugar

1/3 cup Whipping Cream

1/4 cup butter

1 cup powdered sugar

1 teaspoon vanilla



Preheat oven to 350 degrees

Chop pecans and place on baking sheet or shallow pan

Bake pecans for 8-10 minutes or until pecans are toasted.


In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly*.  Boil for 1 minute.  Remove from heat and whisk in powdered sugar and vanilla until smooth.

Gently stir in toasted pecan allowing mixture to thicken and cool slightly.

Line baking sheet with parchment paper.

Drop spoonfuls onto paper and allow to harden/cool for at least 30 minutes.

*Don’t let up on the stirring as it will stick and burn very easily if you do.
  
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Sunshine Gelatin Mold


  Sunshine Gelatin Mold Recipe 15

Ingredients


  • 2 packages (3 ounces each) lemon gelatin
  • 1 cup boiling water
  • 1 quart vanilla ice cream, softened
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) unsweetened crushed pineapple, drained

Directions


  • In a large bowl, dissolve gelatin in boiling water. Whisk in ice cream until melted. Stir in oranges and pineapple. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 2 hours or until firm. Unmold onto a serving platter. Yield: 12 servings.
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    Las Vegas Chicken

8 boneless chicken breasts
1 – 2 jars of Dried Beef (about 3 slices per breast)
1 pack of thick cut bacon
16 ounces of sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery
1 soup can of milk ( or more if needed)
 
Pound/Hack chicken breast flat. Rinse the dried beef. Mix soups,  sour cream and milk  and set aside (mixture will be thick).  Pepper each breast and then place 3 slices of the dried beef on top of the breast.  Roll tightly and wrap  ½ - ¾  piece of bacon around middle and secure with toothpicks. Place in a 9X13 casserole dish that has been sprayed with Pam.  Once all breasts have been placed in dish, spoon the soup/sour cream mixture over each breast and in-between them.   Bake at 375 degrees  1 – 1 ½ hours covered until last 10 minutes. 




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Cowboy Stew

Ingredients

  • 2 pounds ground beef
  • 2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 2 (14.5 ounce) cans peeled and diced tomatoes, drained
  • 4 medium baking potatoes, peeled and diced
  • 2 (15 ounce) cans pinto beans, with liquid
  • 2 (15.2 ounce) cans whole kernel corn, with liquid
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
  • 1 (10 ounce) package frozen mixed vegetables
  • 4 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • salt and pepper to taste


Directions

  1. Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
  2. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets. 
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Sausage and Egg Casserole


     1 pound bulk pork sausage (I use the precooked and ready to use)
    6 eggs
    2 cups milk
    1 teaspoon salt
    1 teaspoon ground mustard
    6 slices white bread, cut into 1/2-inch cubes
    1 cup shredded Cheddar cheese

Directions
    In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

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This is written for Moms and Grandmoms to do with children, but this Grandmom did it by herself. :o) It is so, so easy and the flaky biscuits make it that much better.



Monkey Bread (Cinnamon Bubble Bread)



2 Cans Flaky Layer Biscuits

1 stick margarine

1 Cup sugar

1 ½ Tablespoons cinnamon



Instructions



Open biscuits and divide them among however many children are helping, placing them on a large plate. Have kids separate or tear each biscuit into two pieces. Roll each piece into a ball.

Combine sugar and cinnamon and divide among zipper sealed bags, giving one bag to each child. Have them drop their dough balls inside and seal, then give it a good shake.

Place coated dough into bundt pan. Once all dough is in pan, sprinkle 2-4 Tablespoons of cinnamon sugar mixture over top.

Melt margarine and pour over top.

Bake at 350 for thirty minutes.

Let sit in pan for five to ten minutes before turning out onto plate.

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Holiday Pretzel Turtles
 
Ingredients:
Holiday Shaped Pretzels
Rolo Candy
Pecan Halves

Preheat oven to 300 degrees

Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one Rolo on each pretzel.

Bake for 4 minutes. Remove from oven and press a pecan half onto each Rolo covered pretzel. Let cool and enjoy.

These are so yummy and can be done in a jiffy!


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 I have been making this fudge for over 20+ years to give as gifts during the Christmas holidays.  I make anywhere between 40 and 50 pounds each year.  It truly is the best fudge around.  I've added my own personal hints to the recipe.


Cotton Country Fudge
4 cups of sugar
1 stick of butter (the real stuff)
1 tall can evaporated milk
Pinch of salt
Jar of marshmallow cream (I use Kraft and microwave 20 secs before adding to mixture)
18 oz. semi sweet chocolate chips
3-4 cups of pecans or walnuts

Place sugar, butter, milk and salt in heavy pan.  Stir and bring to a slow boil. Once
it boils, turn heat down to just maintain a small rolling boil and stir constantly as
it scorches easily.  Maintain the boil for 7 minutes (not a second more). Remove
from heat and add marshmallow cream, choc. chips and nuts mixing well after
each addition. Once mixed, either pour into well greased pans or drop by
teaspoonfuls on to waxed paper.  The fudge begins to harden quickly so you
have to work fast.

*Added note:  If you should decide to pour it into pans, you have to be
very deliberate getting it out.  I always refrigerate mine for several
hours before trying to remove it and then I will turn it upside down and hit it
on my granite island and it will pop out beautifully.  I use miniature
cheesecake pans for some of mine and I get 5 of those out of 1 recipe and then I
will use a loaf pan and only make it about 1 inch thick and I get 3-4 of those
out of a recipe.  For parties I use big molds and have even used a bundt pan
and it makes the most beautiful fudge mold you ever did see but you really have
to use authority getting it out of molds. :o)  I also use small aluminum pans (get them at the Dollar Tree) and can get 3 nice pans (about an 1" thick) out of a recipe.  There really are a lot of ways to mold it, just use your imagination.

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This is one of our family favorites.

Almond Pound Cake

1 cup butter (real)
3 cups sugar
6 eggs
1 cup sour cream
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 cups sifted flour
3 teaspoons of almond flavoring

Preheat oven to 300.  Cream butter. Add sugar 1 cup at a time. Beat at high speed after each addition.  Add eggs, 1 at a time, beating well at medium speed.  Add sour cream, beating well.  Add soda, baking powder and salt to flour. Then add dry ingredients, 1 cup at a time, mixing well after each addition.  Add flavorings.  Pour into a well-greased tube pan. Bake for 1 1/2 hours. Let stand 10 minutes before removing from pan.
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This is a family favorite.........

Blueberry Pound Cake

  
       1 cup butter softened 
2 cups sugar 
4 eggs 
1 teaspoon vanilla extract 
3 cups flour divided 
1/2 teaspoon salt 
1 teaspoon baking powder 
1 pint fresh blueberries or 2 c. frozen, thawed

Preparation:

Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioners' sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.


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This is a delicious congealed salad and especially nice for spring and summer.
Sunshine Gelatin Salad

Ingredients


    6 oz lemon gelatin 1 cup boiling water 1 quart vanilla ice cream, softened 11 oz. mandarin oranges, drained 8 oz unsweetened crushed pineapple, drained
In a large bowl, dissolve gelatin in boiling water. Whisk in ice cream until melted. Stir in oranges and pineapple. Pour into a 6 cup ring mold coated with cooking spray. Refrigerate for 2 hours or until firm. Unmold onto a serving platter.

Number of Servings: 12

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Fresh Strawberry Pie 
 


  • 2 (8 inch) pie shells, baked
  • 2 1/2 quarts fresh strawberries
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water
  • 1 (3 ounce) package strawberry flavored gelatin

Directions

  1. In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
  2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
  3. Refrigerate until set. Serve with whipped cream, if desired.

2 comments:

  1. Your recipes looks so good .... I'm going to try one or two ... Thank you for sharing

    ReplyDelete
  2. The recipes are fabulous. THANK YOU!

    ReplyDelete

So glad you stopped by and hope you enjoyed your visit. I love your comments and read each and every one of them and I always try to reply to them. Blessings to you this day!