Cashew Crunch

I was on a quest to find a recipe for a cashew crunch and I found this one online. Every year one of our local apple orchards sells this for $5.00 for a small package. The orchard's cashew crunch is delicious, but expensive and only available during apple season. Anyhow, this recipe comes very close and I think its a keeper. I will definitely make this again.

Ingredients

1 cup unsalted butter

1 1/4 cups white sugar

1/4 teaspoon salt

1 tablespoon light corn syrup

10 oz. cashews (I used a bit more...I think my container was 14 oz. of toasted unsalted cashews.)

Instructions

Generously butter a large baking sheet. Set aside.

In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews and increase the heat to high. Cook until temperature reaches 300 to 310 degrees, or until a small amount of the syrup dropped into cold water forms hard, brittle threads. (I used the thermometer.) Stir frequently with a long handled wooden spoon so the cashews do not burn.

Pour onto the buttered baking sheet and allow to cool for 10 minutes. Break into pieces and store in an airtight wax paper lined container.

Danish Apple Roll

This recipe came from a former neighbor and co-worker, Vickie. Easy to make and a nice alternative to apple pie...especially if you are fond of more pie crust, not so much filling...like me!

Ingredients

2 1/2 cups flour

1 teaspoon salt

1 cup shortening

1 egg yolk (reserve white for later) and enough milk to make 2/3 cup liquid

2 handfuls corn flakes (cereal)

1 quart sliced apples (approx 8 -10)

1 cup sugar

1 teaspoon cinnamon

*****Icing Ingredients****

1 cup powdered sugar

1 tablespoon water

1/2 teaspoon vanilla

Instructions

Mix flour, salt, shortening and the egg yolk/milk mixture like you would for pie crust. Roll out half the dough to cover a 10" by 15" cookie sheet. Sprinkle the corn flakes on the rolled out crust, leaving a 1 inch margin around edges. Top with sliced apples. Mix sugar and cinnamon together and sprinkle over the apples. Roll out the other half of the dough and cover the apples. Seal the edges. Beat the reserved egg white slightly and brush on the top crust. Bake at 375 degrees for 25-35 minutes.

*****Icing Instructions*****

Mix the powdered sugar, water and vanilla together and drizzle over the apple roll while it is still warm.

Note: The egg white really hardens on the cookie sheet making it difficult to clean, so the last time I made this, I covered the cookie sheet with parchment paper and that took care of that problem!

Pumpkin Bars with Cream Cheese Frosting

Who doesn't like Pumpkin Bars? Delicious and moist, they hit the spot for a quick dessert or a snack. They keep well...but at my house, they don't last long.

Ingredients

4 eggs

1 2/3 cups sugar

1 cup oil

1 15 oz. can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

*****Cream Cheese Frosting Ingredients*****

1 8 oz. pkg cream cheese

1 cup butter or margarine, softened

1 teaspoon vanilla

4 cups powdered sugar

Instructions

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffly. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add the dry ingredients to the pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15" by 10" pan (jellyroll pan). Bake at 350 degrees for 25-30 minutes. Cool. Frost with Cream Cheese Frosting. Cut into bars.

*****Cream Cheese Frosting Instructions*****

Cream together cheese and butter. Stir in vanilla and powdered sugar a little at a time, beating until smooth.

Note: I keep the bars in a covered container in the refrigerator.

Hot Sam Twists

Pretzel in boiling water.

Pretzels ready to put in the oven.

Hot Sam Twists!


These big soft pretzels are soooo good served warm from the oven. My daughter Cara and I made up a batch last time she was home and every last one was eaten almost as fast as they came out of the oven. I don't remember where I got this recipe, but when the kids were little, it was a fun family project to make (and eat) these pretzels.

Ingredients:

1/8 cup hot water
1 pkg. active dry yeast
1 1/3 cups warm water
1/3 cup brown sugar
5 cups flour (4 cups for mixture - 1 cup for kneading)
1/4 cup Kosher salt
1 Tablespoon baking soda

Instructions:

In a large mixing bowl, mix hot water and yeast and stir until yeast is dissolved. Stir in warm water and brown sugar. Slowly add flour to the mixture, stirring constantly. Continue stirring until mixture is smooth and does not stick to the sides of the bowl.

Place dough on a lightly floured board. Dip hands into flour and knead dough until smooth and stretchy. Push dough away from you with palms of your hands, turning dough as you knead. Don't let dough get too stiff.

Grease two cookie sheets well and sprinkle with Kosher salt.

Pinch off dough about the size of a golf ball and shape into a pretzel. Repeat until all the dough is formed. Fill a 10 inch frying pan with water, add baking soda and bring water to a gentle boil.

Using a spatula, gently lower each pretzel, one at a time, into the frying pan. Count very slowly to 30, then lift the pretzel onto the greased and salted cookie sheet. Sprinkle Kosher salt on the pretzels and bake at 475 degrees for 8 minutes. Remove from pan immediately so they don't stick. Makes 15 - 20 pretzels.

Note: As you can probably tell, this is a very old-fashioned recipe. I do use an electric mixer with the dough hook to knead and need to do very little kneading by hand. Just long enough to work a little more flour into the dough so there is no stickiness to it.

Green Pepper Steak

This is a great dish to prepare late in the summer when you have lots of tomatoes and green peppers from your garden! This recipe should make 6 - 8 servings.

Ingredients:

2 lbs. round steak, fat trimmed
1/2 cup soy sauce
1-2 cloves garlic
1 teaspoon ground ginger
1/4 cup salad oil
1 cup green onion, thinly sliced
2 cups red and/or green peppers, cut into 1 inch squares
4 ribs celery, thinly sliced
2 Tablespoons cornstarch
1 3/4 cups water
4 tomatoes, cut into wedges

Instructions:

With a very sharp knife cut beef across the grain into thin strips, 1/8 inch thick.

Combine soy sauce, garlic and ginger in a bowl. Add beef. Toss and
set aside while preparing vegetables.

Heat oil in a large frying pan or wok. I use my electric skillet. Add beef and toss over high heat until browned. Cover and simmer over low heat until meat is tender, probably about 45 - 60 minutes. Feel free to add some water and soy sauce at this point to keep some liquid in the pan.

When meat is tender, turn heat up and add all vegetables except the tomatoes. Toss until vegetable are tender crisp, about 10 minutes.

Mix cornstarch with water. Add to pan: stir and cook until thickened.

Add tomatoes and heat through.

Note: I serve this over a bed of rice and topped with chow mien noodles and more soy sauce. Delicious!

Chili

Chili is most definitely one of my husband's favorite meals. Here is my version of Chili. It isn't real spicy, but I suppose you could remedy that if you prefer by adding more of the hot stuff!

Ingredients:

2 lbs Ground Sirloin

1 onion, chopped

2 green peppers, cut in 1 inch pieces

6 ribs celery, sliced thinly

1-2 15 oz. cans red kidney beans

3-4 28 oz. cans whole tomatoes

2 Tablespoons chili powder

2 Tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Accent

Instructions:

Brown ground sirloin and onions in dutch oven. Stir occasionally, making sure meat is breaking up into small chunks. Drain grease from meat in a strainer and set aside.

Pour tomatoes into dutch oven and break into chunks. Add the celery, green peppers, kidney beans and all the seasonings. Add meat and onions. Cook covered, on low to medium heat, stirring occasionally, for at least a couple of hours. Simmer for a while with the lid removed to thicken the Chili.

Note: The measurements on the seasonings can be adjusted to your taste. These amounts are just guidelines.

Potatoes au Gratin

This recipe come from my Good Housekeeping Cookbook. I have adapted it to my family's tastes. This is a favorite of my youngest daughter, Cara. It is easy to make and very good! I have been making it for many years.

Ingredients

1/2 stick butter or margarine
6 - 8 medium potatoes, peeled and thinly sliced (about 6 cups)
1 tsp salt
1 tsp onion salt
1cup (or more) shredded cheddar cheese
1/2 - 1 cup fresh bread crumbs (I cut up a few slices of bread in small cubes)

Instructions

Preheat oven to 425 degrees. In 12" by 8" baking pan in oven, melt butter. Remove from oven. Add potatoes and both salts; toss together and arrange potatoes in even layer in baking pan.

Sprinkle with cheese and bread crumbs. Cover pan with foil. Bake 25 - 30 minutes; uncover and bake 20 minutes more until potatoes are tender.

Breaded Boneless Pork Chops

These are the instructions for the way I make breaded pork chops. We don't have these very often. My husband isn't crazy about breaded meat, but I like them.

Ingredients

6 - 8 boneless pork loin chops

1 cup cracker crumbs ( approx. 20 saltines)

2 cups flour

2 eggs

1/4 cup milk

salt

pepper

Accent

Cooking oil for frying

Instructions

Trim fat from pork chops. Season to taste with salt, pepper and Accent. Pound with meat mallet to tenderize.

Crush approx. 20 saltine crackers. Mix with one cup of the flour.

Beat the eggs and milk lightly.

Dredge the pork chops in the remaining cup of flour. Dip in egg and milk mixture. Then dredge in the cracker and flour mixture.

Preheat about an inch of oil in an electric skillet to 375 degrees. When hot, place pork chops in pan and turn occasionally. Cook until done, approx 40 minutes. Drain on paper towel lined plate and serve.

BBQ Sloppy Joes

This is my oldest daughter, Christie, enjoying the sandwiches!

I make these when I have a big group for an informal gathering. I get requests for this recipe every time I serve it to someone new. This is the basic recipe, but depending on how many people you are serving, it can be halved, doubled, tripled or even quadrupled. They are great for feeding a crowd.

Ingredients

2 lbs ground beef

1 tablespoon butter or margarine

1 tablespoon lemon juice

2 tablespoons red wine vinegar

2 tablespoons brandy (optional; I never use it because I never have any)

1/4 cup water

1 1/3 cups ketchup

2 tablespoons brown sugar

1 1/2 teaspoons dry mustard

1 teaspoon salt

1 teaspoon Accent (optional; I use this in just about everything)

1 1/3 cups finely diced celery

1/4 cup finely chopped onion

Instructions

In a large heavy skillet, brown beef, stirring frequently to prevent lumping. Reduce heat and cover to keep warm.

In a medium-sized saucepan, melt butter over medium heat and add lemon juice, vinegar, brandy (if desired), water and ketchup. Stir in sugar until dissolved, then add mustard, salt and Accent (if desired). Add celery and onion to sauce and heat thoroughly but do not cook so long that vegetables soften.

Drain any fat from the browned beef. Add sauce and vegetables and mix well.

Serve on hamburger buns.

Note: This will serve at least 8. And I don't mind if the vegetables do soften. If you prefer a crunch to the vegetables, don't overcook the sauce, but if you want your celery and onions cooked through, go ahead and keep the mixture warm in a crock pot or cook for a while on your stove after mixing sauce with the meat.

Fried Potatoes

No matter how big of a batch I make of these raw-fries, it never seems to be enough. They are great with steak, chicken or pork chops.

Ingredients

Idaho potatoes, peeled and thinly sliced ( I usually peel 8 or 10)

1 - 1 1/2 cups Cooking Oil (I use Canola Oil)

Salt, to taste

Pepper, to taste

Instructions

Heat oil in electric skillet (or frying pan) to approx. 375 degrees.

Dry potato slices with paper towels. Salt and pepper as desired.

Slowly add all the potato slices to the heated oil in the skillet. Fry, turning occasionally, until nicely browned and crispy. Drain on paper towels and serve with ketchup, if desired.

Sour Cream Sugar Cookies

This recipe came from my friend, Jane. It was always a big deal when she would make these and bring them into work. A favorite of everyone. So, I decided to try the recipe myself and made these for our 4th of July fireworks family gathering. I must say, they turned out delicious and everyone loved them. My daughter, Cara, said they taste like cake and if she likes them, they are sure worth making again.

Ingredients

1 cup shortening

2 cups sugar

1 cup sour cream

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

5 cups flour

Instructions

With electric mixer, beat the shortening and sugar together. Add sour cream, salt, baking soda, eggs and vanilla. Gradually add the flour and beat until well mixed.

Chill in refrigerator overnight.

Roll out thick. With cookie cutters, cut into desired shapes.

Bake at 350 degrees for approx. 8 minutes.

Cool and frost with your favorite recipe, or a can of vanilla frosting. Decorate with colored sugar or sprinkles.

Taco Dip

This is the cream cheese, sour cream and taco seasoning base.

The finished dip.

Who doesn't like taco dip? This dip is great when served with blended margaritas on a hot summer night spent on the deck with family and friends.

Ingredients:

1 cup sour cream
1 8oz pkg cream cheese, softened
1 pkg (1.25 oz.) taco seasoning
1 - 2 cups shredded cheddar cheese
1 small green pepper, diced
1/2 cup (or so) sliced green olives
1 medium tomato chopped and seeded

Tostitoes (bite size) for dipping

Instructions:

In a pie plate, blend sour cream, cream cheese and taco seasoning.
Sprinkle cheddar cheese on top of mixture.
Arrange chopped vegetables on top of cheddar cheese and keep covered and refrigerated until ready to serve.

Serve with tostitoes for dipping.

Turkey & Dressing Sandwiches

Turkey and Dressing Sandwiches are a favorite of mine and also my daughter, Christie. Usually I make them with the stuffing left over from Thanksgiving dinner, but other times I make them up fresh to use for sandwiches. So here is the recipe I would use just for sandwiches.

Ingredients:

Roast Turkey ( I prepared a 1/2 turkey breast. After roasting and cooling, I removed the meat from the bone, cutting or tearing into chunks.)

Lg. Can Chicken Broth (49.5 oz.)

2 pkgs. (12 oz) Unseasoned Cubed Stuffing

2 sticks butter

1/4 cup dried Parsley Flakes

1 medium onion, chopped

6 ribs celery, sliced

1/2 teaspoon pepper

1 teaspoon salt

1 tablespoon poultry seasoning

2 teaspoons ground sage

1/2 teaspoon Accent (optional)

Instructions:

Pour the bread cubes into a large roasting pan. Sprinkle the dried parsley flakes over the bread crumbs. Set aside.

In a large skillet, saute the chopped onion in the butter until soft, but not brown. Add the celery, and all the seasonings and stir until mixed. Add the can of chicken broth. Bring to a boil.

Pour the contents of the skillet over the bread crumbs and toss, until all the bread crumbs are saturated. Stir in the turkey meat. If the mixture seems too dry, you can add a cup of water or broth.

Cover pan tightly with foil and bake in a 325 degree oven for approx. 2 hours. To avoid having the edges of the stuffing getting too brown or crisp, stir occasionally. Stuffing is done when nicley browned and the celery is cooked through.

Serve on hamburger buns.

Note: This will make approx. 20 - 24 sandwiches, depending on bun size. Leftovers may be frozen.

Strawberry Spinach Salad

This recipe comes from my good friend Jane, a former co-worker. She would occasionally bring this salad for birthday luncheons and it was a big hit with everyone! The salad dressing really brings out the flavor of the strawberries. This time, I did not have Mandarin oranges, so the photo above just has the spinach, strawberries and almonds.

Salad Ingredients

1 pkg (6 oz) baby spinach leaves
1 lb strawberries, cleaned and quartered
1 pkg (2 oz) slivered almonds
1 small can Mandarin oranges, drained (optional)

Dressing Ingredients

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 - 1/2 cup sugar (to your taste)
1/4 teaspoon Worcestershire sauce
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika

Instructions

Toss spinach leaves, strawberries, almonds and mandarin oranges (if used) together in a bowl.
Pulsate all the salad dressing ingredients together in a blender.
Pour dressing over salad just prior to serving.


Note: I just pour the dressing over individual salads instead of the whole bowl. That way, if you have leftover salad, it won't go limp.

Mock Turkey Legs

Even though the name of this dish is Mock Turkey Legs, it is made with beef and pork. This recipe came from my mother-in-law. She would always invite our family for supper when she made these. My husband is very fond of them and I do believe all of our kids liked them. I know it is one of my son's favorite meals. It is kind of labor-intensive to make, so you need lots of time to prepare! I used a boneless pork loin and a boneless eye of round beef roast, but you can use any lean cuts of beef and pork. This particular batch made 32 mock turkey legs, approx. 8 servings.

Ingredients

1 2-2 1/2 lb. boneless pork loin
1 2-2 1/2 lb. boneless beef roast
1 small onion, chopped finely
Salt, Pepper and Accent, to taste
Flour to coat assembled mock turkey legs
Cooking Oil
Wooden skewers

Instructions

Trim fat off both cuts of meat. Cut each roast into approx. 1 inch squares, keeping beef seperate from the pork. Thread squares on skewers alternating beef and pork. Use 5 - 7 pieces of meat per skewer(see bottom photo). Season with salt, pepper and Accent. Coat each mock turkey leg with flour.

Heat oil in electric skillet set at 375 degrees. Add half the chopped onion to oil. Put half the mock turkey legs in skillet and brown on all sides(see center photo). When browned, remove and place in roasting pan. Repeat with remaining onion and mock turkey legs.

After all the browned legs are in roasting pan, add some water and cover. Roast in a 350 degree oven for 2 - 3 hours.

Leftovers can be reheated in microwave, but add a few drops of water to container so meat doesn't get too dry.

Veronica's Cookies

As you may or may not know, I work in a Doctor's Office. One of our regular patients occasionally brings a home-baked treat for the staff. This is Veronica's cookie recipe. Very delicious!

Ingredients

1 egg

1 cup salad oil

1 cup butter

1 cup white sugar

1 cup brown sugar

1 teaspoon vanilla

3 1/2 cups flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup oatmeal

1 cup shredded coconut

1 cup rice krispies

Instructions

In a large bowl combine egg, oil, butter, white sugar, brown sugar and vanilla. Beat until creamy.

Combine flour, salt, cream of tartar and baking soda. Add to batter and mix well.

Stir in oatmeal, coconut and rice krispies.

Roll into balls and place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes.

Makes 7-8 dozen.

Beef Stew

I had my mom down for supper tonight. She enjoys the beef stew and my husband really loves it, too. This is not really a formal recipe as I just kind of throw it all together, but I will try to make some sense of it.

Ingredients

2 lbs stew meat

1 small onion, diced

8 potatoes, peeled and cubed

1 16 oz pkg frozen mixed vegetable (corn, green beans, peas)

Flour

Salt

Pepper

Accent

5 Beef Boullion Cubes

1 Bay Leaf (remove before serving)

Corn Starch (approx. 1/4 to 1/2 cup)

Instructions

Trim fat from stew meat. Season with salt, pepper and Accent. Coat meat in flour. Brown meat and onion in a bit of oil in a frying pan.

Transfer browned meat and onion into a dutch oven. Cover meat chunks with water, add Bay Leaf and Beef Bullion cubes and bring to a boil. Lower heat and simmer for a couple of hours, adding more water, if needed.

Add cubed potatoes and cook another 30 minutes. Add frozen vegetables and cook 10 more minutes. Mix corn starch with about a half cup water and slowly stir into to stew to thicken.

Easy One-Layer Chocolate Cake

This cake makes a nice dessert with one-dish meals or with Mexican dishes or other spicy foods. It is very moist and does not require frosting. I usually sprinkle the top with powdered sugar. I used a paper doily on top of the cake to make the design with the powdered sugar.

Ingredients

1 cup flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

1/4 cup shortening

1/2 teaspoon vanilla

1 egg

1/2 cup powdered sugar (for topping)

Instructions

In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, shortening and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured (I use cocoa powder in place of the flour) 9" round cake pan.

Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool thoroughly on a rack.

Serves 8.

Lasagne

Many years ago, when I was a teenager, my family visited my brother, Myron and his new wife, Carol, in North Carolina. Carol prepared this lasagne for dinner one evening and we all really enjoyed it. Of course, I asked for the recipe and once I started my own family, I began making it for family gatherings and it is enjoyed by everyone! It is easy to prepare and can be made up ahead of time and popped in the oven when it is time to eat. All you need to do is add a salad and bread and you have a nice meal. A single batch should serve six. I usually make a double batch. We had a group of nine at our birthday bash this weekend and there is enough left over for my husband and I to have another meal.

Ingredients

1 box no boil lasagne noodles

2 tablespoons olive oil

1 lb. ground beef (I use ground sirloin)

1 small onion, chopped

1/2 teaspoon garlic powder

2 tablespoons parsley flakes

1 12 oz. can tomato paste

2 1/2 cups water

1 teaspoon salt

1 teaspoon Accent (optional)

1/2 teaspoon black pepper

1 lb. shredded mozzerella cheese (4 cup pkg.)

1 cup parmesan cheese

1 pinch of oregano

1 tablespoon worcestershire sauce

Instructions

Brown ground beef and onion in olive oil. Drain grease.

In a large sauce pan, mix the tomato paste with the water. Add the meat and onion mixture. Add garlic powder, parsley flakes, salt, pepper, Accent, oregano and worcestershire sauce. Bring to a boil and then simmer for 30 minutes, stirring occasionally.

In an oblong greased baking dish, spread a bit of the sauce on the bottom. Then layer noodles(3 noodles side by side), sauce, mozzerella cheese and parmesan cheese. Repeat until you use all the ingredients, probably four or five layers. End with a layer of the two cheeses.

Bake at 350 degrees for 30 - 35 minutes. Let stand 5 minutes before serving.

Birthday Cake (no recipe)

We had a birthday gathering at our home to celebrate a few of the March birthdays in our family. The names on the cake belong to Charles (my dad), Chris (my husband), Derek (my future son-in-law) and Carmen (myself). I did not bake the cake. I bought it from someone who does wedding cakes, etc. It was beautiful and delicious.

Shredded BBQ Beef Sandwiches

Everyone in the family loves this sandwich! I got the recipe from my mother. I would have to say this is a no-fail recipe...easy to prepare and delicious. You should probably get 15 or more sandwiches from this recipe, depending on bun size.

Ingredients

3 lbs. chuck roast
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon brown sugar
1 teaspoon dry mustard
2 teaspoons paprika
2 cups chopped onion (I use less...probably a cup or so)
1 cup water
1 cup catsup
1 Tablespoon Worcestershire Sauce

Instructions

Brown chuck roast and place in roasting pan or dutch oven.
Mix all other ingredients and pour over roast.
Bake covered at 325 degrees for 3 - 4 hours until meat is tender and shreds easily.
Shred with a fork and serve on buns.

Note: I adjust ingredients based on how many pounds of roast I use. Sometimes I will use 4 lbs. and just increase the other ingredients accordingly.

Peach Pie

Everyone who tries this pie seems to really like it. My husband says it is one of his favorites, along with apple pie.

Ingredients

5 cups sliced peaches (approx. 6 large peaches)

1 Tablespoon lemon juice, bottled

1/2 teaspoon almond extract

1 cup sugar

1 1/2 Tablespoons flour

1 1/2 Tablespoons corn starch

1 pinch salt

1/4 teaspoon cinnamon

2 crust pastry recipe (see Jean's Pie Crust)

Instructions

Mix all ingredients in a bowl and pour into a pastry lined pie pan.

Place a vented pastry crust on top of filled pie pan and crimp edges.

Bake at 450 degrees for 10 minutes.

Lower oven temperature to 350 degrees and bake for 45 to 55 minutes or until crust is nicely browned.

Note: I brush the top pie crust with milk and sprinkle with cinnamon and sugar before baking.

Chocolate Cream Pie

This is my daughter Cara's favorite pie. I make it for her at Thanksgiving since she doesn't care for Pumpkin Pie.

Ingredients

1 pre-baked pie shell (see Jean's Pie Crust Recipe)
2 boxes Jello Cook and Serve Pudding (4 serving size)
1 small container whipped topping
Chocolate sprinkles (optional)

Instructions

Follow pie filling cooking instructions on Jello Pudding box.
Pour pie filling into a baked pie shell.
Chill for 3 to 4 hours.
Spread whipped topping on top of pie filling.
Decorate with chocolate sprinkles, if desired.

Jean's Pie Crust

Jean is a co-worker who makes wonderful pies. And in my opinion the best pie crusts I've ever tasted.

Ingredients

3 cups flour

1 teaspoon salt

1 1/8 cups Crisco

1 extra large egg

5 Tablespoons water

1 teaspoon vinegar

Instructions

Mix flour, salt and Crisco until crumbly.

Add egg, water and vinegar.

Work all ingredients just until they come together.
Divide into 4 flattened balls.

Roll out each section of dough thinly, to fit pie tin.

Yield: 2 double crust pies

Note: I have a hard time rolling out the dough thin enough for 4 crusts. I usually just get 3 crusts out of this recipe...but Jean does get four!

Chop Suey

My mother-in law taught me how to make this dish. Of course my husband loves it and I must admit it is pretty tasty. This recipe makes a lot. I would say it serves 8 or more, so unless you have lots of people to feed, or want leftovers, you may want to cut this recipe in half. And like many of the dishes I prepare, the measurements are not exact and really should be seasoned to your personal tastes.

Ingredients:

2 lbs boneless pork loin, trim all fat and cut in narrow strips
1 medium onion, chopped
6 ribs celery, chopped
salt and pepper to taste
1/4 cup soy sauce
Water
2 (28 oz) or 4 (14 oz) cans or chop suey vegetables
1/2 cup corn starch mixed with 1/2 cup water
Cooked Rice ( 8 servings)
Chow Mein noodles

Instructions:

Put the pork strips in a Dutch Oven coated with cooking spray (Pam). Salt and pepper to taste. Cook over medium high heat to brown. Add onions. Add celery and cook until liquid is gone. Add soy sauce and toss until meat is lightly browned. Fill pan with water and simmer for an hour or two. When ready to eat, add the cans of chop suey vegetables and bring to boil. Slowly stir in the corn starch/water mixture and thicken. You may not need to use all of the thickening mixture. Serve over a bed of cooked rice. Top with chow mein noodles and soy sauce.

Cake Mix Cookies

This is the first time I have made this recipe. I mentioned to one of my co-workers that I liked cookies with a cake-like texture. She prepared these and passed along the recipe. She used a devil's food cake mix and I made mine with a dark chocolate cake mix. It is certainly easy to prepare and quite tasty as well.

Ingredients:

1 box cake mix with pudding (any flavor)

1/2 cup oil

2 eggs
Sugar

Instructions:

Mix first three ingredients in bowl with electric mixer.

Roll into balls (measure a heaping tablespoon)
Roll balls in sugar.

Place balls on ungreased cookie sheet and flatten with spatula.

Bake at 350 degrees for 10 minutes.

Makes 24 - 30 cookies.

Sour Cream Drop Cookies

This recipe came from a high school friend, Robin, whose mother would make these and keep them on hand in her freezer. Robin's mom was the lunch lady at our school. It is a moist, cake-like cookie.

Ingredients

1 1/2 cups shortening

1 1/2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 3/4 cups flour

1/2 cup baking soda

1/2 tsp baking powder

1/2 tsp salt

Instructions

Mix first 3 ingredients together. Stir in the sour cream and vanilla. Sift together the last four ingredients and mix until well blended.

After chilling for at least 1 hour, drop by teaspoonfuls on ungreased baking sheets. Bake at 400 degrees for 8 - 10 minutes, or until delicately browned. Yield 5 dozen.

***Note: Watch baking time carefully. 8 minutes may be too long. Cookies will be white on top and light brown around edges when done.

Jolene's Chocolate Chip Cookies

I got this recipe from a co-worker, Jolene, many years ago. We worked the night shift sewing in a furniture factory and she brought these in one night. I prefer this recipe to the Toll House Cookie recipe. It has a good flavor that seems to improve a day or two after baking.

Ingredients

1 cup butter or margerine

1 cup white sugar

1 cup brown sugar

3 eggs

2 tsp baking soda

1 tsp cream of tartar

3 1/2 cups flour

1 tsp vanilla

1 pinch salt

1 pkg chocolate chips (10 - 12 oz)

chopped nuts to taste (1 cup or more. I use walnuts)

Instructions

Cream sugars and butter or margerine. Add eggs. Sift in dry ingredients and mix. Add vanilla. Stir in chocolate chips and nuts, if desired. Drop by spoonful on cookie sheet. Bake at 375 degrees for 9 -10 minutes.

Chicken Noodle Soup

My husband loves Homemade Chicken Noodle Soup. This is a recipe that I've just kind of developed over the years. The measurements are pretty accurate, but can surely be adjusted to your own taste.

Ingredients

1 pkg (3 or 4) chicken breasts (with skin and bones, for flavor)
1 medium onion, chopped
5 or 6 celery ribs, sliced
1 tsp pepper
1 1/2 tsp salt
1 tbsp poultry seasoning
8 - 10 chicken boullion cubes
2 pkgs thick egg noodles (frozen or homemade amish style)

Instructions

1) In a Dutch Oven or stock pot, cover chicken breasts with water and boil until chicken is tender, maybe an hour or so. Add water, if needed as it boils down.

2) Remove chicken breasts and let cool. Skim liquid to remove foamy residue. Add all the ingredients except the noodles and continue cooking until celery and onion are soft. I usually let it simmer for at least an hour.

3) When chicken breasts are cool enough to handle, remove skin and bones from chicken and discard. Cut or tear chicken into bite size pieces and add to simmering soup.

4) 20 - 30 minutes before serving, add noodles and bring back to a full boil. Cook until noodles are done and serve.

Easy Oven-Baked French Toast

Ingredients

1/3 cup butter or margerine, at room temperature

6 large eggs

1 1/2 cups milk

1 1/2 tbsp confectioners' sugar

1 tsp vanilla extract

1/2 tsp cinnamon

12 thick slices firm white bread

confectioners' sugar for dusting

Instructions

1) Adjust oven racks so that one is in the lowest position and the other is in the middle. Heat oven to 425 degrees.

2) Using about 2 tablespoons of the butter, grease 2 jelly-roll pans.

3) Lightly beat eggs with a fork in a medium sized bowl. Stir in milk, confectioners' sugar, vanilla and cinnamon until blended.

4) Dip bread, one slice at a time, in egg mixture, turning bread to coat well on both sides. Place 6 slices in each prepared jelly-roll pan. Cut remaining butter in tiny pieces and scatter over bread.

5) Place 1 pan on each oven rack. Bake 15 minutes, switching positions of pans once, until bread is golden brown.

6) Remove to serving platter. Dust with confectioners' sugar.

Serves 6

Popcorn (no recipe)

Real Popcorn. Real Good.

Extreme Crispix Mix

Ingredients

1-12 oz.box Crispix Cereal

5 oz.(1 1/2 cups) deluxe mixed nuts

1 cup pretzel sticks

5 Tbs margerine or butter, melted

1/2 tsp. garlic salt

1/2 tsp. onion salt

4 tsp. lemon juice

6 tsp worcestershire sauce

Instructions

Combine cereal, nuts and pretzels in a 13 x 9 x 2-inch baking that has been coated with cooking spray.

Stir together the remaining ingredients and pour over cereal mixture. Stir until coated.

Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.

Country Fried Chicken Tenders

1 1/2 - 2 cups flour

2 tsp. garlic salt

2 tsp. MSG (Accent)

1/2 tsp. black pepper

1 tsp. paprika

1 tsp. poultry seasoning

Mix above ingredients in a paper or plastic bag.

1 egg, lightly beaten

1/2 cup milk (or half and half)

Using a fork, lightly beat egg and milk together in a small bowl.

1 lb. boneless skinless chicken tenders

Shake chicken tenders (3 or 4 at a time) in flour mixture then dip in egg and milk mixture and shake in flour mixture again. Repeat until all chicken is coated. Fry chicken in a half inch of oil at 375 degrees for 30 minutes (or longer depending on size of chicken pieces), turning occasionally.

Pizza Crust

Ingredients

2 Pkg. Fast Rising Dry Yeast
2 Cups Tepid Water (90 Degrees)
2 Tbs. Sugar
4 Tbs. Olive Oil
1/2 Cup Salad Oil
1 Tsp. Table Salt
5 1/2 Cups Unbleached White Flour

Instructions

Dissolve the yeast in the tepid water. Add the Sugar, Olive Oil, Salad Oil and Table Salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remaining flour by hand or with a dough hook and knead until smooth. The dough should be smooth and elastic and should not be sticky. Allow dough to rise twice, right in the bowl, and punch down after each rising. More flour may be needed to get the dough to the right consistency.

Notes

I line the lowest oven rack with unglazed clay tiles and set the temperature to 500 degrees. Roll out the pizza crust on a floured surface and transfer to a floured pizza paddle. Work quickly and assemble toppings of your choice on pizza. Slide off paddle directly onto clay tiles. Pizza bakes quickly, so watch closely. May take as little as 5 minutes depending on amount of toppings used.

Serves: 6
Yield: 6 individual or 2 large crusts
Time: 2 hours