In large saucepan, melt butter. Stir in sugar and spices; mix well.
Dump pecans into saucepan, slowly...stopping periodically to ensure that you are coating all the pecans well (rubber spatula works well for this)
Move all to large cookie sheet (with a lip so the butter doesn't ooze all over your oven)
Bake @ 275 degrees for a total of 30 minutes, turning the pecans every 10 minutes. At the end of the baking time, turn the pecans once more. Let cool.
Place into airtight container.
Delicious "as is" or over ice cream.
Chocolate Cherry Tarts
Served at the Friday Night Free for All
Serves 24
Ingredients
2 (8oz) packages (light) cream cheese, room temp
2/3 Cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
24 Keebler chocolate wafers, 30% reduced fat
1 (21oz) can light Cherry pie filling
Directions
Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners. You will need 24.
Beat cream cheese and sugar until creamy. Add eggs and vanilla and beat until smooth.
Place a chocolate wafer in each cup; spoon on the cheese mixture.
Bake 18 - 20 minutes. Remove from tins and let cool.
Top with cherry pie filling.
Chill overnight before serving.
This is a reduced fat and reduced sugar recipe.
Only 118 calories per cupcake.
Contributed by Vice Mother, Marie
Chicken Lasagna
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp salt
1/2 tsp dried basil
3 cups chicken broth
3 cups cooked, cubed or shredded chicken
2 cups cottage cheese
1 egg, slightly beasten
1/2 pound lasagna noodles, prepared according to
package directions ( or no-bake kind)
1 10-oz package frozen chopped spinach, thawed and
drained (can use 15 oz)
8 to 16 oz sliced mozzarella
1/4 cup grated parmesan
To make sauce, melt butter in saucepan and blend in flour and seasonings. Stir until smooth.
Gradually blend in chicken broth and cook, stirring frequently, until thickened.
Stir in chicken and set aside.
Mix together cottage cheese and egg; set aside.
To assemble the lasagna: place 1/3 of the creamy chicken sauce in 9x13 pan. Top with 1/2 the noodles, then 1/2 the cottage cheese/egg mixture. Place 1/2 of the spinach on top, then 1/2 the mozzarella cheese.
Repeat each layer, beginning with the sauce, then top with the remaining 1/3 of sauce and parmesan cheese.
Bake @ 375 degrees for one hour or until golden brown and bubbly; let stand 10 minutes before serving.
Contributed by Jan, Duchess of DoLittle
Salad for Royalty
Fresh spinach leaves - bagged, cut off stems
Mandarin oranges (lots)
Dried cherries (try Marc's)
Pecan halves, cut in half lengthwise
Crumbled Gorgonzola cheese ( very small)
Dash of salt
Hartville Seeet 'n Sour Dressing, room temperature
Mix all ingredients in quantities desired.
Drizzle with dressing and toss well to mix.
Serve!!
Pecan Pie
1 unbaked pie crust ( use brand name)
2 Tbsp melted butter
1 Cup sugar
1 tsp vanilla
1/8 tsp salt
3 eggs
1 Cup Karo syrup (light or dark)
1 Cup pecans
Beat eggs slightly and mix into the corn syrup, sugar, butter, vanilla and salt. Then add the nuts.
Pour into shell.
Bake @ 400 degrees for 15 minutes.
Then reduce heat to 350 degrees for 30 minutes.
Filling should ber slghtly less set in center than at the edges.
variations
Date Nut Pie
Substitute 1 Cup finely chopped dates and 1/2 Cup walnuts instead of pecans
Fudge Nut Pie
Melt 2 oz unsweetened chocolate with the margarine, reduce eggs to 2.
Contributed by Queen Mum
Brinton Beef Stroganoff
(in the crockpot)
Adapted from Mary's Mom's recipe
Good company dish, easy to multiply
2 lbs beef stew, cut into pieces
2 Tbsp flour
1-2 tsp paprika
1 tsp garlic powder
Spray crockpot with non-stick coooking spray. In large baggie, combine the flour, paprika, and garlic powder. Dredge the stew meat in flour mixture. Take out of baggie and place in crockpot.
2/3 envelope Lipton onion soup mix
1 can cream of mushroom soup
2 (4oz) mushrooms, drained
1/2 Cup College Inn beef broth
1 1/2 tsp Worcestershire sauce
3 Tbsp ketchup
1 sm onion, chopped
Combine the saue ingredients in bowl; add onion. Mix well. Put into crockpot and stir together to mix well with meat in the pot.
Cover and cook on LOW for 8 hours. Stir it once.
2 Tbsp Wondra flour
1 -2 Cups sour cream
When done, stir the flour into 1 cup sour cream. Take some of the hot sauce from the crockpot and stir into the sour cream. Then stir the sour cream mixture into the crockpot. Adjust sour cream to taste; add more if desired. Taste for salt and pepper.
Heat on HIGH for 10 minutes until sauce is warmed and thickened. Serve over noodles.
Poppy Seed Noodles
To spice up plain noodles; after cooking and draining the noodles per package directions, add butter and poppy seeds to taste.
Contributed by Mary B. RKoN
Overnight Caramel French Toast
1 1/2 Cup brown sugar
3/4 Cup butter
1/3 Cup corn syrup
8-10-12 slices French bread 1 1/2" thick
4 eggs
2 1/2 Cup milk
1 Tbsp vanilla
1/4 tsp salt
1/2 tsp nutmeg
2 Tbsp sugar
1 tsp cinnamon
Combine first 3 ingredients and stir constantly over medium heat for 5 minutes or until bubbly.
Pour over bottom of 9x13x2" dish.
Arrange bread to fit over syrup.
Whisk together eggs, milk, vanilla, salt, and nutmeg and pour over bread.
Cover and refrigerate 8 hours or overnight.
Combine sugar and cinnamon and sprinkle over bread.
Bake @ 350 for 45-50-60 miutes, until puffed and set in center.
Serve immediately.
Serves 8-16.
Even BETTER microwaved the next day. (2 pieces for 1 minute)
Contributed by Jan, DoD
Memory Muffins
Wheat germ oil may help prevent memory problems because it has Vitamin E.
These almond-orange treats are a sweet way to get your E.
3/4 Cup 2% milk
1/3 Cup wheat germ oil
3 Tbsp orange juice concentrate, thawed
1 Tbsp orange peel
1 egg
2 1/4 Cup shole grain pastry flour
1/3 Cup sugar + 1 Tbsp
1 Tbsp baking popwder
1/4 tsp salt
1/2 Cup finel chopped almond + 3 Tbsp
Preheat oven to 400 degrees. Prepare 24-cup mini-muffin tin with cooking spray, or line with paper liners.
Mix the milk, wheat germ oil, orange juice, orange peel, and egg in a large bowl. Add the flour, 1/3 Cup of the sugar, baking powder, and salt and stir until just combined. do not overmix; the batter will be lumpy. Stir in 1/2 Cup of the almonds.
Divide the batter evenly in the muffin cups and then sprinkle with the remaining 1 Tbsp sugar and 3 Tbsp almonds.
Bake for 20 - 25 minutes or until golden. Remove the muffins from the pan and cool on a rack.
From the February 2003 issue of Prevention
Celebrate
CINCO De MAYO
with these recipes
TACO DIP
1 15 oz can refried beans
1/2 cup sour cream
1/2 cup mayo
1 envelope taco mix
1 15 oz can black olives - chopped
2-3 green onions - chopped
12oz grated cheddar cheese or taco cheese
Tortilla Chips
In a medium bowl, mix together the sour cream, mayo, and taco seasoning mix.
In a 13x9 pan, layer the ingredients in the fololowing order:
Bottom: refried beans
2nd: the taco seasoning mixture
3rd: the chopped black olives and green onions
Top: grated cheese
Serve with tortilla chips!
Contributed by Marie, VM
Salsa Salad
1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 1/2 cup salsa
1/2 cup sour cream
2 tsps chili powder
1 12 oz bag salad mix
3 medium tomatoes, chopped
1/2 cup Monterey Jack cheese
3/4 cup coarsely broken nacho cheese tortilla chips
In large bowl, stir together the kidney beans, black beans, salsa, sour cream, and chili powder.
In either a 4-quart serving bowl or a 13x9 pan, layer the salad mix, bean mixture, tomatoes, cheese, and tortilla chips.
Cuyahoga Falls News-Press, May 4 2003, page 41
Chicken Tetrazinni
This can be assembled a couple of days in advance
2# chicken breasts
1/2# fresh sliced mushrooms
3/4# spaghetti
1/4 Cup margarine
4 Tbsp flour
1 qt half & half
2 chicken bouillion cubes
parsley (lots)
salt and pepper
parmesan or romano (lots)
Cook chicken breasts and cut up into bite-sized pieces.
Saute mushrooms and set aside
Heat water for spaghetti...make white sauce and cook spaghetti at same time.
White sauce: melt 1/4 Cup margarine, adding flour. Stir
well. Gradually add the half and half - STIR STIR STIR
Turn heat up to medium high. Season with salt and
pepper. Sauce will thicken.
Add the bouillion cubes, parsley, and mushrooms.
Keep stirring until the bouillion cubes are dissolved.
Preheat oven to 350 degrees.
Spray a 3-quart casserole with non-stick cooking spray.
Layer in casserole dish: 1/2 the cooked spaghetti, 1/3
the white sauce, 1/2 of the chicken, 1/2 the cheese(s).
Repeat the layers, ending with the last 1/3 of white sauce.
Cook at 350 degrees for 30 - 45 minutes.
Serves 7-8
Contributed by Jan, Duchess of Do-Little
Summertime Poke Cake
1 (one) box WHITE cake mix
1 small box strawberry jello
1 container Cool Whip
Bake the cake in a 13x9 pan according to directions on box
While cake is baking, mix the jello with 3/4 Cup boiling water and 1/2 Cup cold water
While the cake is still warm, poke holes about 1" apart with toothpick or fork (I use the handle of a wooden spoon)
Pour the jello into the holes
Refrigerate the cake
When cool, spread with the Cool Whip
Garnish, if desired with fresh strawberries
This can be adapted to any fruit flavor and fresh fruit for garnish.
Can use sugar-free jello, Lite Cool Whip, or Cool Whip Free
Contributed by QM
Pretzel Jello Salad
Similar to the one at Miss Molly's
1st layer:
2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp sugar
Mix and pat into 13"x9" pan. Bake at 350 degrees for 8 minutes
2nd layer:
8 oz softened cream cheese
1 container ool Whip
sugar to taste (if needed)
Mix together and spread over cooled first layer.
3rd layer:
2 (3 oz) pkgs strawberry jello
1 cup boiling water
2 (10 oz) pkgs frozen strawberries
Dissolve jello in boiling water.
Add strawberries still frozen.
Stir until well thawed.
Spoon over second layer and refrigerate.
Best made a day before serving.
From Covenant Women Favorite Salad Recipes 2003
Small Cake Just For Two
Can be used no matter what the box instructions are
2 cups boxed cake mix
2/3 cup water (or juice from canned fruit)
1/4 cup vegetabe oil
2 medium eggs
Mix for 2 minutes on high speed
Pour into ungreased glass pan ( 8 or 9 inch)
Bake at 350 degrees for 25 - 30 minutes
Cool
*Variations: add a chopped apple /
drain a small can of mandarin oranges (add the juice instead of water to mix) /
add a very ripe mashed banana /
to white or yellow cake.
Contributed by Queen Mum
Lady Jane's Challah (Egg Bread) Recipe
served at the Red Hat Flashes! Picnic (2003)
DOUGH
3/4 Cup lukewarm milk
2 Tbsp soft butter
2 lukewarm eggs (or use 1 egg and 2 egg yolks)
3 Cups unbleached flour (not bread flour)
1/4 Cup sugar
1 tsp salt
1/2 Tbsp rapid rise yeast
EGG WASH
Egg whites left from yolks used in dough
TOPPING
Poppy seed or sesame seed or plain
Leave plain for people who might not want seeds. Or make
2 loaves leaving one plain.
INSTRUCTIONS
All ingredients need to be lukewarm.
Measure yeast and set aside.
Warm eggs in shell in a bowl of hot water to warm them up.
Warm the milk in microwave for about 45 - 60 seconds on
1/2 ppower
Separate eggs, yolks for doug, whites save in refrigerator
for bread washing after rising.
Put all ingredients in bread machine and run on dough cycle Make sure within first 10 minutes of mixing that the douh forms a ball. If the dough is sticky looking, add flour a tablespoon at a time. Add water a tablespoon at a time if dough is too tight. If the dough is too sticky at this point, you will have trouble rolling it for braids later.
At the end of the dough cycle, remove from bread machine, punch down and let sit 5 minutes.
For one loaf, divide dough into 3 equal ropes. (For 2 loaves, 6 equal pieces of about 4 oz. each.)
Braid the ropes together, starting in the middle bringing the ropes on top, then other side bring them underneath.
Place on a lightly greased or sprayed cooking sheet. Cover with cloth.
Preheat oven to warm for 1 minute only, turn oven off, then put bread in oven to rise for 1 - 1 1/2 hours.
Brush with egg wash and sprinkle with sedds, if desired.
Bake in preheated 350 degree oven until golden, about 20 - 25 minutes for one loaf, or 15 - 20 for 2 loaves.
Cook the squash and onion in saucepan of boiling salted water until soft - about 5 minutes. Drain
Combine the sour cream and the soup in a large bowl. Fold in the squash and onions.
Melt the butter and stir in the stuffing mix.
Spray a 13x9 casserole and spread 1/2 the stuffing and butter in the bottom.
Spoon the vegetables over the stuffing and top with the rest of the stuffing mix.
Bake at 350 degrees for 25 - 30 minutes
From Marie, Vice-Mother
Scroll DOWN for the latest
Layered Banana Pineapple Dessert
RKE's Favorite - served for her birthday
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
3 bananas, sliced
1 8oz package cream cheese, softened
3 1/2 cup cold milk
2 (4 serv size) vanilla instant pudding
1 20oz can crushed pineapple, drained
1 8oz tub whipped topping
(optional - chopped nuts)
Set out the cream cheese to soften, thaw the whipped topping, and drain the pineapple.
Mix graham cracker crumbs, sugar and melted margarine together. Press evenly on the bottom of a glass 9x13 pan. Arrange banana slices on crust.
Beat cream cheese in a large bowl with an electric mixer. Gradually add the milk. Add pudding mixes and beat on low until blended. Spread evenly over the banana slices.
Spoon well-drained pineapple evenly over the pudding mixture. Spread the whipped topping over the pineapple.
Sprinkle with chopped nuts if desired.
Refrigerate 3 hours and store in refrigerator.
LITE VERSION: Use sugar-free pudding, "lite" or "free" whipped topping, "lite" cream cheese and skim or 1% milk.
Submitted by Mary, RKE
This page was last updated on: May 20, 2009
Chlodnik
(hu-WOHD-neck
It is pink and purple!!
Chilled buttermilk soup w/beets, cucumber, radish, and dill
3 Cups well-chilled buttermilk
1/2 Cup sour cream
1/2 tsp salt
1 Cup chopped bottled pickled beets, plus 1/2 Cup beet juice
1 Cup chopped English cucumber
1/2 Cup chopped radish
2 Tbsp chopped fresh dill
Whisk together the buttermilk and sour cream, add salt.
Add the rest of the ingredients.
Chill 15 minutes before serving.
This travels well in tupperware for a potluck or social function.
Mix the buttermilk, sour cream and salt. Chop the veggies and place in separate plastic baggies.
When you get there, place in a serving bowl, toss in the veggies and stir, then add the dill weed. Let sit for a few minutes for the flavors to mingle.
OMIT beet juice if you don't want it pink.
Contributed by Purple Papparazzi Nancy R.
From Gourmet Magazie
Ice Cream Pie
24 Oreos (crushed)
1/4 Cup butter (melted)
1 quart ice cream (softened)
Make crust: mix the 24 Oreos with the melted butter. Press into pan. (pie pan or 8x8)
Use your mixer to make the ice cream creamy (not runny). Add to crust.
Freeze.
Can use some crushed Oreos for garnish.
Think of mint or cherry ice cream for Christmas!
Any flavor is good !!
Contributed by Jan, Duchess of DoLittle
Easy Frozen Dessert
1 large container Cool Whip
1 can Eagle Brand milk
1 can cherry pie filling
1 can crushed pineapple (drained)
Blend all together with a mixer and place in serving pans
Put in freezer overnight.
Set out 15 - 20 minutes before serving.
Options: may use low fat - low sugar varieties of all to cut down on the calories!
Deliciously Decadent Chocolate Cake
Makes 1 9-inch layer cake
2 Cups flour
2/3 Cup unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 Cup sugar
1 tsp vanilla
1 Cup mayonnaise (can be lite)
1 1/3 Cup water
Preheat oven to 350 degrees.
Grease and flour 2 (9x1 1/2-inch round) cake pans.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside
.In large bowl with mixer at high speed, beat eggs, sugar, and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended.
Add flour mixture in 4 additions alternating with the water, beginning and ending with flour.
Pour into prepared pans.
Bake 30 - 35 minutes or until cake springs back when touched lightly in center.
Cool in pans on wire racks for 10 minutes.
Remove from pans; cool completely on racks.
Fill and frost as desired.
Mary's Chili Recipe
1 1/2 lb ground chuck 1 28-oz can diced tomatoes
1 - 2 Tbsp oil (Pam too) 1 15-oz tomato sauce
2 medium onions, chopped 1 1/4 tsp salt
1 - 2 cloves garlic 1/4 tsp pepper
2 16-oz cans red kidney beans 1 1/4 tsp chili powder
(light or dark) 2 good dashes red pepper
Spray Pam on the bottom of a big pot. Add oil and garlic. Brown the ground chuck. Halfway through, add the onions to soften only.
Add the rest of the ingredients including the liquids from the vegetables. Bring to a gentle boil, then turn down to a simmer.
Cook for 20 - 30 minutes and taste. Add extra ingredients as you deem necessary (more beans, more tomato sauce, more spices).
Simmer on low for another 30 minutes or so.
Serves 6 - serve with cheese, crackers, sour cream, hot sauce, jalapeno peppers, etc.
Easy Pan-Roasted Potatoes
4 medium potatoes
1 - 2 Tbsp olive oil
Sprinkling of rosemary, thyme, or a seasoning blend
Sprinkling of coarse salt
Scrub potatoes but do not peel. Cut into 1/2-inch cubes. Place in a single layer on a baking sheet with sides.
Drizzle with oil and toss with your hands to coat each potato piece. Lightly sprinkle with seasonings and salt.
Toss again.
Bake uncovered in a preheated, 400-degree oven for 15 to 20 minutes. Turn potatoes with a spatula. Bake 15 to 20 minutes longer, until golden brown.
Makes 3 servings.
~From Jane Snow's Second Helpings
RHF Funfetti Cookies
Served at the Winery and in Jail
1 box Pillsbury Funfetti Cake Mix
1/3 Cup oil
2 eggs
1 (15.6oz) can vanilla frosting
red sprinkles or red sugar to decorate
Preheat oven to 375 degrees. In a large bowl, combine the cake mix, oil and eggs; stir until thoroughly moistened. Stir in candy bits from the cake.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/4 inch thickness with bottom of glass dipped in flour.
Bake at 375 degrees for 6-8 minutes or until edges are light golden brown. Cool 1-2 minutes and then remove from the cookie sheets.
Stir canned frosting with a butter knife. Spread frosting over warm cookies. Immediately sprinkle each with your red sprinkles or sugar. Let frosting set before storing in a tighlty covered container.
Left-over frosting can be frozen.
Contributed by Mary B
Guilt-Free Strawberry Trifle
AKA Ooey Gooey Dessert
Diabetic - low sugar, low fat
1/2 large or 1 small angel food cake
3 oz box sugar-free strawberry gelatin
10 oz lite frozen strawberries, thawed
2 large bananas, sliced
2 1oz boxes instant sugar-free vanilla pudding
9 oz lite whipped topping
Tear cake into bite sized pieces and place in bottom of ungreased 9"x13" pan
Dissolve gelatin in 1 cup boiling water and add the thawed strawberries with their juice to gelatin. Spoon evenly over cake pieces.
Slice bananas on top and refrigerate while you prepare the pudding (make with skim milk)
Pour the pudding over the bananas and top with the whipped topping.
Refrigerate for 1 to 2 hours
Makes 15 servings - Garnish with a slice of fresh strawberry, if available
Spread 1 (one) 20 oz can crushed pineapple with juice
Then sort of dot a large can of cherry pie filling over the top of pineapples
Sprinkle a box of yellow cake mix (dry) over the top of those layers
Take one stick of margarine and slice very thinly and pat that over the top.
Turn on the oven to 350 degrees and bake for one hour.
Lady Elaine's TACO BUFFET
served at All Fired Up
8 oz cream cheese, softened
16 oz sour cream
1 pkg McCormick's Original taco seasoning
finely shredded cheddar cheese (about 2 cups)
shredded head lettuce- iceberg (slice thin, then cut up)
finely chopped red pepper
tomatoes, chopped and drained
Big bag of either Frito's scooped chips or tortilla scooped chips.
1. Leave cream cheese out to soften. Put softened cream cheese, sour cream, and taco seasoning in bowl. Combine and blend with mixer.
2.Spread dip on a plate or tray with sides. Then layer the following: First the lettuce, then the cheddar cheese. Put the tomatoes in the middle and finish sprinkling the rest with red pepper for color.
Contributed by Lady Elaine
Mary's Miracle BBQ Ribs
Pork Ribs (western or country-style)
Reynolds (lg size) Oven cooking bag (10x16)
2 Tbsp flour
1 Cup any BBQ sauce ( RKE uses Kraft Honey BBQ Sauce)
1 Cup chicken bouillon broth or water
1 onion, chopped or minced
OPTIONS Can add these ingredients to sauce, Mary adds them
1/2 - 1 tsp garlic salt or powder
1/4 tsp ground pepper
2 Tbsp horseradish (not creamy kind)
ketchup
Can do this much ahead:
1. Cut ribs up into serving size. Cut off excedss fat.
2. Make sauce above by putting it in a 1 qt measuring cup.
3. Spray a 13x9 inch metal pan with non-stick cooking spray.
4. Put 2 Tbsp flour in oven bag. Hold it and shake. Roll down top of bag. Put bag in pan. Add sauce with onion to bag and squeeze gently to blend with flour while holding it closed. Put in ribs and arrange evenly.
5. Turn bag gently to coat ribs with sauce. Turn bag over and secure tie. Make 6 half-inch slits in top to allow steam out. The bag should not hang over the sides of the pan.
6. Bak at 325 degrees for 1 1/4 hours. When done, slit bag down the middle and remove the ribs directly onto the frill. Throw bag and sauce out..
Grilling:
1. Take ribs either from the refrigerator or directly out of the slit-opened oven bag. Toss on grill to heat up and finish. Cover with sauce. Keep grill lid down. Turn and cover with sauce. It doesn't take long to finsih them (10 - 15 minutes). Don't burn the sauce.
2. Serve in a 13x9 inch glass pan with extra sauce that has been heated in microwave.
Contributed by Mary B. RKE
Snausages
(as served at the Halloween Bunco)
1 pkg crescent rolls
1 pkg 1# bulk sausage
roll out crescent rolls leaving together press seams
spread sausage over dough, begin at shorter edge roll tightly (like making a jelly roll)
slice apprx. 1/2 inch thick place on cookie sheet bake at 350 for 12 min or golden brown.
Contributed by Cheryl S.
Princess Daughter's Date Nut Chews
2 cups chopped pecans
1 7 oz bag coconut
1 8 oz box chopped dates
1 14 oz can sweetened condensed milk
Preheat oven to 350 degrees
Spray a cookie sheet with non-stick cooking spray
Mix all ingredients together and drop by teasp[oonful onto coookie sheets
Bake for about 12 minutes or until lightly browned
Makes about 60 cookies
Optional: toasted pecans make them much more crunchy and yummy - to toast pecans spread in a thin layer on a dry cookie sheet and bake at 350 degrees for 6 -7 minutes - cool before mixing.
Pine Bark
The Yummy Chocolate Crackers served at
Mardi Gras Bunco
35 saltine crackers
1 cup butter
1 cup packed brown sugar
1/2 teaspoon almond flavoring (can also use vanilla, mint, rum etc)
12 oz bag milk chocolate chips
Preheat oven to 400 degrees
Line a jelly roll pan with aluminum foil and spray lightly with non-stick cooking spray
Place the crackers, salty side up, in prepared pan.
In a saucepan, boil the butter and sugar for 2 to 3 minutes, stirring constantly
Remove from heat and stir in the flavoring.
Pour mixture over the crackers and bake for 4 -6 minutes.
Remove from oven, top with the chocolate and spread evenly as the chocolate begins to melt.
Cool slightly and transfer onto waxed paper.
Allow to cool completely.
(I put them in the refrigerator before serving)
Recipe courtesy of Paula Dean
Contributed by Vice-Mum
The Queen's Dessert
aka Mandarin Orange Cake
served at LCR
1 Angel Food Cake
1 15 oz can mandarin oranges, drained (use liquid with water for jello)
2 3 oz suger-free orange jello
1 8 oz Lite or Cool Whip Free, thawed
Make jello dessert according to package directions (2 C boiling water, stir, 2 C cold water)
Cool at room temperature
Cut angel food cake with serrated knofe into 1" - 1 1/2" slices, then cut up into 1" cubes.
Put cake cubes into a 9x13 glass dish and level out.
Pour liquid jello over cake cubes evenly. Use 2 spoons to stir gently so cubes are saturated.
Distribute orange slices over cake cubes, reserving 5 for decorating top of cake. Stir in lightly and level. Cover and chill until set.
Frost with layer of Cool Whip. Put 5 orange slices down middle as garnish.
Wyoming Cowpies
as served at Rockin' to the Max
12 eggs
2 lbs brown sugar
4 cups granulated sugar
1 tsp vanilla
8 tsp baking soda
1 lb butter
3 lbs peanut butter
18 cups rolled oats (not quick cooking)
1 24oz bag chocolate chips
1 lb M&M's (peanut, regular, or mixed)
1 Tbs light corn syrup
In a VERY large bowl, mix ingredients in order listed. Use hand mixer to combine the first 7 ingredients. Mix the rest with your hands.
Scoop onto ungreased cookie sheets.
- measure 1/4 cup for monster cookies
- measure 1 Tbsp for regular sized cookies
They freeze well
Contributed by Baroness Barbara
Baked Onion Appetizer
Two (2) Cups vidalia onions, coarsely chopped
One (1) cup real mayonnaise
One (1) cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Mix all ingredients together in a pie-shaped glass or ceramic dish.
Bake at 350 degrees for about 50 minutes or until golden brown on top.
Serve hot with wheat thin crackers.
The ingredients fit perfectly in a 9" round dish.
Contributed by Contessa Chris de la Sol
Southwestern Corn and Black-eyed Pea Salad
served at the PotLuck Social by Knave of Nametags Jo
serves 8
DRESSING
1 Tbsp sugar
3 Tbsp fresh cilantro - chopped
3 Tbsp lime juice
2 Tbsp vegetable oil
1/4 tsp salt
1/4 tsp hot pepper sauce - Prudhomme is excellent
SALAD
1/3 Cup red papper - chopped
1/4 Cup green onions - sliced
1/2 Cup celery - chopped
15 oz can black-eyed peas - drained
11 oz can whole kernel corn - drained
In large bowl stir together all dresssing ingredients.
Add all salad ingredients; toss to coat.
Cover
Refrigerate at least 3 hours
Enjoy!
Lady Hilda's Fresh Apple Cake
made by Baroness Barbara
and served at the Potluck Social May 2008
Preheat oven to 350 degrees
Step #1
Mix2 eggs
4 Cups diced apples (unpeeled)
Step #2
Add to above mixture
2 Cups sugar
2 tsps cinnamon
1/2 Cup salad oil
1 Cup chopped nuts
Step #3
Sift and add to above mixture
2 Cups flour
1 tsp salt
1 tsp baking soda
Step #4
Pour mixture into a greased cake pan.
Bake for 1 hour at 350 degrees.
NOTE: This cake is very moist. You might want to bake it longer than 1 hour.
Vegetable Pizza
similar to the one served at the Soiree at the Spa
August 5, 2008
2 8-oz packages crescent rolls
2 8-oz packages cream cheese, softened
1 envelope Hidden Valley Ranch Dressing
1/4 cup mayonnaise
3 cups cheese (mixed - finely shredded)
Fresh vegetables chopped: broccoli, carrots, mushrooms, green onions, bell pepper or whatever mixtrue you prefer)
Spray large cookie sheet with cooking spray
Press rolls flat in bottom of sheet.
Bake at 350 degrees for 10 minutes, let cool.
Mix the cream cheese, ranch dressing and mayo together, spread on top of cooled crust.
Top with any combination of vegetables and cheese.
Cut into squares and serve.
Contributed by Vice Mum Marie
Strawberry/Spinach Salad
Served at the First Souper (2009)
2 bunches (2 small bags) spinach - rinsed
4 Cups sliced strawberries
1 small red onion, sliced
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup sugar
In a large bowl, toss together the spinach, onion, and strawberries.
Dressing: In a small bowl, whisk together the oil, vinegar, sugar.
Pour over the spinach and strawberries; toss to coat
10 - 12 servings
Can add walnuts, poppy seeds and/or sesame seeds.
Contributed by Phyllis A, Lady of Pup'r-doo
Chinese Meatballs
(guys love these)
1 1/2 lbs ground chuck
3/4 cup minute oatmeal
1 5-oz can water chestnuts (chopped fine)
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 tsp salt
1 Tbsp soy sauce
dash of tabasco
1 egg
1/2 cup milk
Mix these ingredients into meatballs
Sauce
8 1/2 -oz can crushed pineapple
Drain and use the juice with
1 cup brown sugar
2 Tbsp corn starch
1 cup beef bouillon
1/2 cup vinegar
2 tsp soy sauce
Cook until thick and add
1/2 cup green pepper (chopped fine)
and the crushed pineapples
Cook a short time
Bake the meatballs 15 minutes @ 350 degrees.
Add sauce and bake another 30 minutes.
Enjoy!
Contributed by Duchess of DoLittle Jan
Delicious and Easy Chicken Breasts
4 boneless chicken breasts
4 slices bacon
1/4 pound dried or smoked beef
1 can cream of mushroom soup
1/2 cup sour cream
paprika
Line an 8x8 dish with dried beef. Wrap chicken with bacon and lay over the beef.
Mix soup with sour cream on stove until blended and pour over chicken.
Sprinkle paprika lightly over top.
Bake for 2 and 1/2 hours at 275 degrees.
From Senorita Linda
Strawberry Delight
1 large package strawberry jello
1 cup hot water to dissolve the jello
Add 2 small packages frozen strawberries - stir to thicken, then add
1 can crushed pineapple with juice and stir to mix
Add one small container of sour cream and justmarble-ize it through the jello with a knife or fork. DO NOT FOLD OR MIX.
Refrigerate until set.
Cut into squares and serve on lettuce.
From Madame Matilda
Chicken Spread
8 oz package cream cheese, softened
1 small can drained chicken (like Swanson's)
1 small can drained crushed pineapple
small amount chopped green onion ( to taste)
Mix together and refrigerate until chilled or overnight.
Serve with crackers.
From Madame Matilda
Pineapple Upside-Down Cake
1 box lemon cake mix (with pudding)
1 can sliced pineapples - (reserve juice for use in cake mix)
maraschino cherries
1 stick butter
brown sugar
Preheat even according to cake mix directions
Melt butter in bottom of 13x9 inch pan
Add brown sugar to butter in pan to incorporate into butter and it spreads across bottom of pan
Place pineapple slices in pan and place a cherry in center of each
Mix cake mix according to directions on box but use reserved pineapple juice instead of water. (add water if necessary)
Add a touch of vanilla to batter.
Bake according to package directions
Let stand 5 minutes before turning onto serving platter.
From Contessa de Coins Emerita Sue
Neiman Marcus Cake
served at the First Souper
1 box Duncan Hines Butter Recipe cake mix
5 eggs
1 stick butter, softened
1 1/2 cups pecans, chopped
6 oz chocolate chips
8 oz cream cheese, softened
1 box powdered sugar
Preheat oven to 350 degrees
Grease a 9" x 13" pan
Combine cake mix, 2 eggs and the butter and mix well. Spread in the pan. Sprinkle 1 cup of the pecans and all the chocolate chips over the batter.
In another bowl combine 3 eggs, powdered sugar, cream cheese and the rest of the pecans. Mix and pour over cuts and chocolate chips.
