updated eleventy config and gitignore
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compose.yml
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_site/*
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_site/index.html
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My First Note
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Home
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<h1>Welcome to my notes!</h1>
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<p>This is a basic Eleventy setup. Any Markdown file you place in the <code>src</code> folder will automatically be converted to a page.</p>
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<ul>
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<li>It supports lists</li>
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<li><strong>Bold text</strong></li>
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<li><a href="https://11ty.dev">Links</a></li>
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</ul>
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<ul>
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<p><li><a href="/recipies/Hot_Dog_Relish/">Hot Dog Relish</a></li></p>
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<p><li><a href="/recipies/Whoopie_Pies/">Whoopie Pies</a></li></p>
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<p><li><a href="/recipies/Tomato_Soup/">Tomato Soup</a></li></p>
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<p><li><a href="/recipies/Wedding_Cookies/">Wedding Cookies</a></li></p>
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<p><li><a href="/recipies/Three-Cheese_Dip/">Three-cheese Dip</a></li></p>
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<p><li><a href="/recipies/Tomato_Bread/">Tomato Bread</a></li></p>
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<p><li><a href="/recipies/Strawberry_Cake/">Strawberry Cake</a></li></p>
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<p><li><a href="/recipies/Sweet_Potato_Casserole_From_Nanny/">Sweet Potato Casserole</a></li></p>
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<p><li><a href="/recipies/The_Best_Rolled_Sugar_Cookies/">The Best Rolled Sugar Cookies</a></li></p>
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<p><li><a href="/recipies/Squash_Casserole/">Squash Casserole</a></li></p>
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<p><li><a href="/recipies/Strawberry_Bread/">Strawberry Bread</a></li></p>
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<p><li><a href="/recipies/spinach_salad/">Spinach Salad</a></li></p>
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<p><li><a href="/recipies/Sausage_Puffs/">Sausage Puffs</a></li></p>
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<p><li><a href="/recipies/Spanakopita/">Spanakopita</a></li></p>
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<p><li><a href="/recipies/Spanakopita_Dip/">Spanakopita Dip</a></li></p>
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||||
<p><li><a href="/recipies/Santa_Fe_Soup/">Santa Fe Soup</a></li></p>
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||||
<p><li><a href="/recipies/Sausage_Cheese_Loaf/">Sausage Cheese Loaf</a></li></p>
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||||
<p><li><a href="/recipies/Ranger_Cookies/">Ranger Cookies</a></li></p>
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<p><li><a href="/recipies/Rave_Reviews_Coconut_Cake_Recipes/">Rave Reviews Coconut Cake</a></li></p>
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||||
<p><li><a href="/recipies/QUICHE_LORRAINE/">Quiche Lorraine</a></li></p>
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<p><li><a href="/recipies/QUICK_BUTTERMILK_BISCUITS/">Quick Buttermilk Biscuits</a></li></p>
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<p><li><a href="/recipies/Pia_Colada_Cake/">Piña Colada Cake</a></li></p>
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<p><li><a href="/recipies/Pimento_cheese/">Pimento Cheese</a></li></p>
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<p><li><a href="/recipies/Pineapple_Cheese_Ball/">Pineapple Cheese Ball</a></li></p>
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<p><li><a href="/recipies/PEANUT_BUTTER_FUDGE/">Peanut Butter Fudge</a></li></p>
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<p><li><a href="/recipies/Pasta_Salad/">Pasta Salad</a></li></p>
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<p><li><a href="/recipies/Peach_Delight_Vicki/">Peach Delight</a></li></p>
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<p><li><a href="/recipies/PAPPYS_SALSA/">Pappy’s Salsa</a></li></p>
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<p><li><a href="/recipies/Pappy's_Salsa/">Pappy's Salsa</a></li></p>
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<p><li><a href="/recipies/Nannys_Caramel_Popcorn/">Nanny's Caramel Popcorn</a></li></p>
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<p><li><a href="/recipies/Nannys_Macaroni_and_Cheese_Formatted/">Nanny's Macaroni and Cheese</a></li></p>
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<p><li><a href="/recipies/No_Bake_Cookies_Arianna_Ingle_Formatted/">No-bake Cookies</a></li></p>
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||||
<p><li><a href="/recipies/Mystery_Icing/">Mystery Icing</a></li></p>
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||||
<p><li><a href="/recipies/Nana's_Meatloaf/">Nana's Meatloaf</a></li></p>
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<p><li><a href="/recipies/Melinda's_Mexican_Rice/">Melinda's Mexican Rice</a></li></p>
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<p><li><a href="/recipies/Melinda's_Squash_Casserole/">Melinda's Squash Casserole</a></li></p>
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<p><li><a href="/recipies/Mississippi_Mud_Cake/">Mississippi Mud Cake</a></li></p>
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<p><li><a href="/recipies/Mandi_Green's_Famous_Lasagna/">Mandi Green's Famous Lasagna</a></li></p>
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<p><li><a href="/recipies/Margarita_Pie/">Margarita Pie</a></li></p>
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<p><li><a href="/recipies/Melinda's_Favorite_Sweet_and_Sour_Chicken/">Melinda's Favorite Sweet and Sour Chicken</a></li></p>
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<p><li><a href="/recipies/Lane's_Cake/">Lane's Cake</a></li></p>
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<p><li><a href="/recipies/Loaded_Potato_Soup_Revised/">Loaded Potato Soup</a></li></p>
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<p><li><a href="/recipies/Hash_Brown_Casserole/">Hash Brown Casserole</a></li></p>
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<p><li><a href="/recipies/Hot_Corn_Dip/">Hot Corn Dip</a></li></p>
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<p><li><a href="/recipies/Hummingbird_Cake/">Hummingbird Cake</a></li></p>
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<p><li><a href="/recipies/Grape_Salad/">Grape Salad</a></li></p>
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<p><li><a href="/recipies/Green_Bean_Bundles/">Green Bean Bundles</a></li></p>
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<p><li><a href="/recipies/Goulash/">Goulash</a></li></p>
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<p><li><a href="/recipies/Grandma_Pierce's_Pound_Cake/">Pound Cake</a></li></p>
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<p><li><a href="/recipies/Fruitcake_Cookies_Grape_Juice_Version/">Fruitcake Cookies, Grape Juice Version</a></li></p>
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<p><li><a href="/recipies/Fudge_Sauce/">Fudge Sauce</a></li></p>
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<p><li><a href="/recipies/French_Toast/">French Toast</a></li></p>
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<p><li><a href="/recipies/Fruit_Cake_Cookies_Orange_Juice_Version/">Fruit Cake Cookies, Orange Juice Version</a></li></p>
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<p><li><a href="/recipies/Fruit_Cocktail_Cake/">Fruit Cocktail Cake</a></li></p>
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<p><li><a href="/recipies/Feta_Tomato_Pasta/">Feta Tomato Pasta</a></li></p>
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<p><li><a href="/recipies/Foff's_Popcorn_Balls/">Foff's Popcorn Balls</a></li></p>
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<p><li><a href="/recipies/Easy_Crockpot_Taco_Bowls/">Easy Crockpot Taco Bowls</a></li></p>
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<p><li><a href="/recipies/Easy_Waffles_From_Jim/">Easy Waffles</a></li></p>
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<p><li><a href="/recipies/Enchiladas/">Enchiladas</a></li></p>
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<p><li><a href="/recipies/Dutch_Baby_Pancake/">Dutch Baby Pancake</a></li></p>
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<p><li><a href="/recipies/Earthquake_Cake/">Earthquake Cake</a></li></p>
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<p><li><a href="/recipies/Danish_Kleiner/">Danish Kleiner</a></li></p>
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<p><li><a href="/recipies/Date_Balls/">Date Balls</a></li></p>
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<p><li><a href="/recipies/Dream_Squares/">Dream Squares</a></li></p>
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<p><li><a href="/recipies/Cornbread_Dressing/">Cornbread Dressing</a></li></p>
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<p><li><a href="/recipies/Cornbread_Dressing_Large_Batch/">Cornbread Dressing, Large Batch</a></li></p>
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<p><li><a href="/recipies/Crispix_Mix/">Crispix Mix</a></li></p>
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<p><li><a href="/recipies/Cindy's_Smothered_Green_Beans/">Cindy's Smothered Green Beans</a></li></p>
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<p><li><a href="/recipies/Cookie_Cake/">Cookie Cake</a></li></p>
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<p><li><a href="/recipies/Chocolate-Covered_Cherries/">Chocolate-covered Cherries</a></li></p>
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<p><li><a href="/recipies/Chocolate_Thumbprint_Cookies/">Chocolate Thumbprint Cookies</a></li></p>
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<p><li><a href="/recipies/Chocolate_Chip_Cheese_Ball/">Chocolate Chip Cheese Ball</a></li></p>
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<p><li><a href="/recipies/Chocolate_Delight/">Chocolate Delight</a></li></p>
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<p><li><a href="/recipies/Chew_Cake/">Chew Cake</a></li></p>
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||||
<p><li><a href="/recipies/Chicken_Casserole/">Chicken Casserole</a></li></p>
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<p><li><a href="/recipies/Chicken_Salad_Pie/">Chicken Salad Pie</a></li></p>
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<p><li><a href="/recipies/Cheesy_Bacon_Bites/">Cheesy Bacon Bites</a></li></p>
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||||
<p><li><a href="/recipies/Cheesy_Chicken_Chowder/">Cheesy Chicken Chowder</a></li></p>
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<p><li><a href="/recipies/Cherry_Thumbprint_Cookies/">Cherry Thumbprint Cookies</a></li></p>
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<p><li><a href="/recipies/Cheese_Ball/">Cheese Ball</a></li></p>
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<p><li><a href="/recipies/Cheese_Ball_2/">Cheese Ball</a></li></p>
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<p><li><a href="/recipies/Buttermilk_Cornbread/">Buttermilk Cornbread</a></li></p>
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<p><li><a href="/recipies/Cake_Mix_Cookies/">Cake Mix Cookies</a></li></p>
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<p><li><a href="/recipies/Capstone_Cheese_Ball/">Capstone Cheese Ball</a></li></p>
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<p><li><a href="/recipies/Broccoli_Quiche/">Broccoli Quiche</a></li></p>
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<p><li><a href="/recipies/Broccoli_Salad/">Broccoli Salad</a></li></p>
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<p><li><a href="/recipies/Butter_Fingers/">Butter Fingers</a></li></p>
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<p><li><a href="/recipies/Broccoli_Casserole_with_Mayonnaise/">Broccoli Casserole with Mayonnaise</a></li></p>
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<p><li><a href="/recipies/Broccoli_and_Rice_Casserole/">Broccoli and Rice Casserole</a></li></p>
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<p><li><a href="/recipies/Bacon_Tomato_Things/">Bacon Tomato Things</a></li></p>
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<p><li><a href="/recipies/Baked_Orange_Roughy,_Salmon,_or_Other_Fish/">Baked Orange Roughy, Salmon, or Other Fish</a></li></p>
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<p><li><a href="/recipies/Breakfast_Strudel/">Breakfast Strudel</a></li></p>
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<p><li><a href="/recipies/Apple_Dumpling/">Apple Dumpling</a></li></p>
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<p><li><a href="/recipies/Aunt_Cindy's_Cheese_Ball/">Aunt Cindy's Cheese Ball</a></li></p>
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<p><li><a href="/recipies/Almond_Chicken_Casserole/">Almond Chicken Casserole</a></li></p>
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</ul>
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Home
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Almond Chicken Casserole
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Home
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<h1>Almond Chicken Casserole</h1>
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<h2>Ingredients</h2>
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<ul>
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<li>4 large chicken breasts, boiled and cubed</li>
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<li>1 can mushrooms</li>
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<li>1 can sliced water chestnuts</li>
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<li>2/3 cup chopped almonds</li>
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<li>1 medium onion, chopped</li>
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<li>2 cups chicken broth</li>
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<li>1 1/2 cups milk</li>
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<li>1/2 cup butter</li>
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<li>1/2 cup plain flour</li>
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<li>1 teaspoon salt</li>
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<li>1/2 teaspoon pepper</li>
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<li>3 tablespoons wine</li>
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<li>Paprika</li>
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<li>Cooked rice</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Preheat oven to 350°F.</li>
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<li>Make sauce by melting butter and blending in flour, salt, and pepper. Cook 1 minute.</li>
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<li>Add milk and broth, stirring constantly. Cook for a couple of minutes and add wine.</li>
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<li>Spread half of the chicken into a casserole dish. Sprinkle with onion, almonds, mushrooms, and water chestnuts. Spread another layer of chicken.</li>
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<li>Pour sauce over top, sprinkle with paprika, and bake 45 minutes. Serve over rice.</li>
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</ol>
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Apple Dumpling
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Home
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<h1>Apple Dumpling</h1>
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<p>If you prefer less juice, Ann recommends cutting the liquid in half or by a 1/4</p>
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<h2>Ingredients</h2>
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<ul>
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<li>1 Granny Smith apple</li>
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<li>1 package crescent rolls</li>
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<li>1 stick butter</li>
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<li>1 scant cup sugar</li>
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<li>2 tablespoons brown sugar</li>
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<li>1 cup orange juice</li>
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<li>1 teaspoon cinnamon</li>
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<li>1/2 cup chopped pecans</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Peel and quarter apple and roll each piece in crescent dough. Arrange in pan.</li>
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<li>Bring remaining ingredients except pecans to a boil and pour over rolls.</li>
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<li>Top with pecans and bake at 350°F for 30 to 35 minutes.</li>
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</ol>
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Aunt Cindy's Cheese Ball
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Home
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<h1>Aunt Cindy's Cheese Ball</h1>
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<h2>Ingredients</h2>
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<ul>
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<li>1/4 cup green bell pepper</li>
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<li>1/4 cup red bell pepper</li>
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<li>1/8 cup onion</li>
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<li>1 small can crushed pineapple</li>
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<li>1 cup grated sharp cheddar cheese</li>
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<li>8 ounces cream cheese, or 2 packages</li>
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<li>1/4 cup chopped pecans</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Blend ingredients with a mixer.</li>
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<li>Roll in pecans.</li>
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</ol>
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Bacon Tomato Things
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Home
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<h1>Bacon Tomato Things</h1>
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<p>This recipe makes a lot – about 60 cups – so you may want to half it.</p>
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<h2>Ingredients</h2>
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<ul>
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<li>24 strips bacon</li>
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<li>3 tomatoes, chopped</li>
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<li>1 onion</li>
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<li>9 ounces shredded Swiss</li>
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<li>1 1/2 cups mayonnaise</li>
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<li>1 tablespoon dried basil</li>
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<li>3 cans buttermilk biscuits</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Cook and crumble bacon. Mix with all ingredients except biscuits.</li>
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<li>Cut each biscuit into thirds and press into mini-muffin cups.</li>
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<li>Fill and bake at 375°F for 10 to 12 minutes or until biscuits look done.</li>
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</ol>
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<p>You can easily make the filling ahead of time and use it later.</p>
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Baked Orange Roughy, Salmon, or Other Fish
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Home
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<h1>Baked Orange Roughy, Salmon, or Other Fish</h1>
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<h2>Ingredients</h2>
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<ul>
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<li>Lemon juice</li>
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<li>Garlic powder</li>
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<li>Margarine</li>
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<li>Parmesan cheese</li>
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<li>Italian bread crumbs</li>
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<li>Lemon pepper</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Spray pan with Pam.</li>
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<li>Place fish in pan.</li>
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<li>Sprinkle ingredients on fish, as much as desired.</li>
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<li>Bake at 375°F for 18 minutes.</li>
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<li>If not brown on top, broil for 5 minutes.</li>
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<li>Do not cover.</li>
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</ol>
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Breakfast Strudel
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Home
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<h1>Breakfast Strudel</h1>
|
||||
<h2>Ingredients</h2>
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<ul>
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<li>1 pound hot bulk sausage</li>
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<li>1/4 cup chopped onion</li>
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<li>2 cups thawed shredded hash browns</li>
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<li>1/4 teaspoon salt</li>
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||||
<li>1/8 teaspoon pepper</li>
|
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<li>1 tablespoon oil</li>
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<li>1/2 cup shredded cheddar</li>
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<li>1 tube crescent rolls</li>
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<li>5 eggs</li>
|
||||
<li>2 tablespoons milk</li>
|
||||
<li>Pinch salt and pepper</li>
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||||
<li>1 tablespoon Parmesan</li>
|
||||
</ul>
|
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<h2>Directions</h2>
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||||
<ol>
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<li>Cook sausage and onion; drain. Brown hash browns in oil.</li>
|
||||
<li>Press crescent dough into greased pan, sealing seams.</li>
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<li>Layer sausage, hash browns, and cheddar.</li>
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<li>Beat eggs with milk and seasoning; pour over top and sprinkle with Parmesan.</li>
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<li>Bake at 375°F until set and browned.</li>
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</ol>
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Broccoli Casserole with Mayonnaise
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Home
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||||
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<h1>Broccoli Casserole with Mayonnaise</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 10-ounce packages frozen chopped broccoli</li>
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||||
<li>2 eggs, beaten</li>
|
||||
<li>1 cup mayonnaise</li>
|
||||
<li>2 tablespoons minced onion</li>
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||||
<li>1 cup grated sharp cheddar</li>
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<li>1 can cream of celery soup</li>
|
||||
<li>Salt and pepper</li>
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||||
<li>Crushed Ritz crackers</li>
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||||
</ul>
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||||
<h2>Directions</h2>
|
||||
<ol>
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||||
<li>Boil broccoli 5 minutes and drain.</li>
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||||
<li>Combine eggs, mayonnaise, onion, cheese, and soup; stir in broccoli.</li>
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||||
<li>Top with crackers and bake at 350°F for 30 minutes.</li>
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||||
</ol>
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||||
@@ -1,27 +0,0 @@
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Broccoli Quiche
|
||||
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||||
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||||
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||||
Home
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||||
|
||||
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||||
|
||||
<h1>Broccoli Quiche</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 cups chopped broccoli</li>
|
||||
<li>1 1/2 cups cheddar cheese</li>
|
||||
<li>4 eggs</li>
|
||||
<li>1 1/2 cups heavy cream</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>Pepper to taste</li>
|
||||
<li>1/4 cup chopped onion</li>
|
||||
<li>1 pie crust</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place broccoli, cheese, and onion in crust.</li>
|
||||
<li>Mix eggs, cream, salt, and pepper and pour into crust.</li>
|
||||
<li>Bake at 375°F for 35 to 40 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Broccoli Salad
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Broccoli Salad</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 bunch broccoli</li>
|
||||
<li>1 cup sunflower seeds</li>
|
||||
<li>1 cup raisins</li>
|
||||
<li>10 slices bacon, cooked and crumbled</li>
|
||||
<li>1/2 cup chopped purple onion</li>
|
||||
<li>1/4 cup milk</li>
|
||||
<li>1 cup mayonnaise</li>
|
||||
<li>1/2 cup sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine first five ingredients.</li>
|
||||
<li>Blend milk, mayonnaise, and sugar; stir into salad.</li>
|
||||
<li>Chill 30 minutes.</li>
|
||||
</ol>
|
||||
<p>This is also really good with craisins instead of raisins.</p>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Broccoli and Rice Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Broccoli and Rice Casserole</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 large package broccoli, cooked</li>
|
||||
<li>1 cup cooked rice</li>
|
||||
<li>1 can cream of chicken soup</li>
|
||||
<li>1 pound Velveeta, shredded</li>
|
||||
<li>1/2 onion, chopped</li>
|
||||
<li>3/4 stick margarine/butter</li>
|
||||
<li>1/2 cup milk</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Sauté onion in butter.</li>
|
||||
<li>Mix with drained broccoli, rice, soup, and milk. Top with cheese.</li>
|
||||
<li>Bake at 350°F for 30 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Butter Fingers
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Butter Fingers</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups all-purpose flour</li>
|
||||
<li>2/3 cup powdered sugar, sifted and divided</li>
|
||||
<li>¾ cup butter or margarine, softened</li>
|
||||
<li>1 cup crushed graham cracker pieces,</li>
|
||||
<li>1 cup pecans</li>
|
||||
<li>1 tablespoon ice water</li>
|
||||
<li>1 tablespoon milk</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine the flour, crushed graham cracker pieces, butter or margarine, pecans, 1/3 cup powdered sugar, ice water, and milk. Mix thoroughly.</li>
|
||||
<li>Shape the dough into logs about 2 1/2 inches long and place on a greased cookie sheet.</li>
|
||||
<li>Bake at 350°F for 17 minutes, or until lightly browned.</li>
|
||||
<li>Transfer to a wire rack and roll in the remaining powdered sugar while still warm.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,19 +0,0 @@
|
||||
Buttermilk Cornbread
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Buttermilk Cornbread</h1>
|
||||
<p>WARNING: This recipe is from the Great Facebook Cornbread Debate of 2004, when we learned that the Johnson family has VERY strong opinions about cornbread, specifically whether to add an egg and/or, gasp, sugar. Things got ugly, in a very silly way, and I’m pretty sure everyone involved still remembers it and has only doubled down on their opinions. You should know that the Mortensen/Sandlin side of the family is vehemently NO EGG and NO SUGAR. If you choose to follow Carolyn’s recipe as shown below, I recommend not telling anyone!</p>
|
||||
<p>Put some oil in an iron skillet, enough to cover the bottom about 1/4 inch. Put skillet in oven or on eye of stove to get really, really hot.</p>
|
||||
<p>Put about 2 cups of self-rising cornmeal or cornmeal mix in a bowl, add one egg* and enough buttermilk to make it like pancake dough, should not be runny enough to pour easily.</p>
|
||||
<p>Pour mixture into the hot skillet and listen to it sizzle, then put in lower rack of oven at 400°F and cook about 20–25 minutes or until golden brown. May move to top rack when it’s cooked to brown it more. Foff says the cornbread is better if you just let people break it instead of slicing. Put a case knife under it on the plate so it doesn’t “sweat.”</p>
|
||||
<p>You make cornbread the same way if you’re using muffin or cornbread stick “skillet.”
|
||||
Foff says the cornbread is better if you just let people break it instead of slicing. Put a case knife under it on the plate so it doesn’t “sweat.”</p>
|
||||
<p>Read what others had to say:
|
||||
Nancy Sandlin, July 13, 2004:I beg to differ! I hate cornbread with egg in it, and I can tell if it has even one. Good cornbread, no eggs please.I know that if it is going into dressing it might be okay cause I don’t eat dressing, but not for eating please! ILMF, Nancy</p>
|
||||
<p>*or a few tablespoons of vegetable oil</p>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Cake Mix Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cake Mix Cookies</h1>
|
||||
<p>These are so easy and they are always a hit!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 white or yellow cake mix</li>
|
||||
<li>1/4 cup sugar</li>
|
||||
<li>2/3 cup oil</li>
|
||||
<li>1 egg</li>
|
||||
<li>1/2 cup chopped nuts (optional)</li>
|
||||
<li>1 cup semisweet chocolate chips</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix sugar, egg, and oil into cake mix. Stir in nuts and chips.</li>
|
||||
<li>Roll into balls onto ungreased sheet and bake about 10 minutes until golden.</li>
|
||||
</ol>
|
||||
<p>This makes 1-2 dozen, depending on size.</p>
|
||||
|
||||
@@ -1,23 +0,0 @@
|
||||
Capstone Cheese Ball
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Capstone Cheese Ball</h1>
|
||||
<p>My friend make this for a party and we ALL took home the recipe because it was so delicious and easy. I recommend doubling the recipe if you take it to a party. It goes fast.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<p>1 8oz block cream cheese
|
||||
3 – 4 tablespoons brown sugar (4 is better!)
|
||||
One package of Walmart Great Value brand “Sweetened Cranberries and Candid Pecans Salad Topper”
|
||||
Ritz Crackers</p>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cut up or crush the salad topper (I use a hammer)</li>
|
||||
<li>Soften cream cheese and fold in brown sugar by hand.</li>
|
||||
<li>Cover cheese ball with salad topper</li>
|
||||
<li>Serve with Ritz Crackers</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Cheese Ball
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cheese Ball</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 8-ounce packages cream cheese</li>
|
||||
<li>2 packages chopped ham</li>
|
||||
<li>3 green onions</li>
|
||||
<li>3 tablespoons mayonnaise</li>
|
||||
<li>Garlic salt</li>
|
||||
<li>Crushed pecans</li>
|
||||
<li>Pepper jelly</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine first five ingredients.</li>
|
||||
<li>Shape into ball and roll in pecans.</li>
|
||||
<li>Serve with pepper jelly.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Cheese Ball
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cheese Ball</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 large packages cream cheese</li>
|
||||
<li>2 cups nuts</li>
|
||||
<li>1/4 tablespoon sea salt</li>
|
||||
<li>1 small can crushed pineapple, drained</li>
|
||||
<li>1/4 cup bell pepper</li>
|
||||
<li>2 tablespoons onion</li>
|
||||
<li>1/4 pound cheddar cheese</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Chop each ingredient finely.</li>
|
||||
<li>Combine the ingredients, reserving 1/2 cup of the nuts.</li>
|
||||
<li>Shape into a ball and roll in the reserved nuts.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Cheesy Bacon Bites
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cheesy Bacon Bites</h1>
|
||||
<p>This is an old Christmas Party favorite</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 3-ounce package cream cheese, softened</li>
|
||||
<li>1/4 cup bacon pieces</li>
|
||||
<li>2 tablespoons chopped onion</li>
|
||||
<li>1/8 teaspoon pepper</li>
|
||||
<li>1 8-ounce package crescent rolls</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine cream cheese, bacon, onion, and pepper.</li>
|
||||
<li>Form crescent dough into two rectangles and pinch the seams together.</li>
|
||||
<li>Spread filling, roll up, seal, and cut each roll into 16 slices.</li>
|
||||
<li>Bake at 350°F for 15 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,32 +0,0 @@
|
||||
Cheesy Chicken Chowder
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cheesy Chicken Chowder</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 (14-ounce) cans reduced-sodium chicken broth</li>
|
||||
<li>2 cups diced, peeled potatoes</li>
|
||||
<li>1 cup diced carrots</li>
|
||||
<li>1 cup diced celery</li>
|
||||
<li>1/2 cup diced onion</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
<li>1/4 teaspoon pepper</li>
|
||||
<li>1/4 cup butter</li>
|
||||
<li>1/3 cup all-purpose flour</li>
|
||||
<li>2 cups 2% reduced-fat milk</li>
|
||||
<li>2 cups shredded cheddar cheese</li>
|
||||
<li>2 cups diced or shredded cooked chicken, rotisserie recommended</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer until vegetables are tender, about 15 minutes.</li>
|
||||
<li>Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated.</li>
|
||||
</ol>
|
||||
<h2>Notes</h2>
|
||||
<p>Serves 8. Tip: Use a rotisserie chicken.</p>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Cherry Thumbprint Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cherry Thumbprint Cookies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup shortening</li>
|
||||
<li>1 3-ounce package cream cheese</li>
|
||||
<li>1 egg</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 teaspoon almond extract</li>
|
||||
<li>2 1/2 cups plain flour</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>1/4 teaspoon baking powder</li>
|
||||
<li>1 cup chopped nuts</li>
|
||||
<li>Jarred cherries</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream shortening and cream cheese; add sugar, egg, and extract.</li>
|
||||
<li>Sift in dry ingredients and mix in nuts. Roll into 1-inch balls.</li>
|
||||
<li>Press thumb in center and add 1/2 cherry.</li>
|
||||
<li>Bake at 350°F for 10 to 15 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,35 +0,0 @@
|
||||
Chew Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chew Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 eggs, beaten</li>
|
||||
<li>1 cup flour</li>
|
||||
<li>1 teaspoon baking powder</li>
|
||||
<li>1/2 pound light brown sugar</li>
|
||||
<li>1 cup chopped pecans</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Preheat oven to 350°F</li>
|
||||
<li>Grease and flour a 9 x 13” pan.</li>
|
||||
<li>Mix eggs with flour, baking powder, and brown sugar.</li>
|
||||
<li>Bake for 30 minutes.
|
||||
TOPPING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>3/4 cup sugar</li>
|
||||
<li>1/2 cup milk</li>
|
||||
<li>1/2 stick butter</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix together and cook to soft-ball stage. Cool, beat until thick, and spread on cake.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Chicken Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chicken Casserole</h1>
|
||||
<p>My friend and I once cooked 22 “freezer meals” together and this was one of them that we agreed was especially good. You can cook it as is, or before you bake it, cover it in foil and freeze it. Just allow it to thaw in your fridge for 48 hours before you cook it.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 to 4 chicken breasts</li>
|
||||
<li>1 cup sour cream</li>
|
||||
<li>1 can cream of chicken soup</li>
|
||||
<li>1 can cream of mushroom soup</li>
|
||||
<li>1/2 cup slivered almonds</li>
|
||||
<li>1 1/2 to 2 tubes Ritz crackers</li>
|
||||
<li>1 tablespoon poppy seeds</li>
|
||||
<li>1 stick melted butter</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Boil chicken and cut into bite-size pieces.</li>
|
||||
<li>Mix with soups, sour cream, and almonds in casserole.</li>
|
||||
<li>Top with cracker crumbs, butter, and poppy seeds.</li>
|
||||
<li>Bake at 350°F until bubbly.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Chicken Salad Pie
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chicken Salad Pie</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 unbaked deep-dish pie shell</li>
|
||||
<li>About 1 1/2 cups shredded cheddar, divided</li>
|
||||
<li>1 cup sour cream or cream cheese (Mickey recommends cream cheese)</li>
|
||||
<li>2/3 cup mayonnaise</li>
|
||||
<li>2 to 4 cooked chicken breasts, chopped</li>
|
||||
<li>1 cup pineapple tidbits</li>
|
||||
<li>1/2 cup finely chopped celery</li>
|
||||
<li>1 cup chopped pecans</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Sprinkle bottom of shell with cheese and bake until lightly browned.</li>
|
||||
<li>Mix remaining ingredients with 1/2 to 3/4 cup cheese.</li>
|
||||
<li>Place in cooled crust and top with remaining cheese.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Chocolate-covered Cherries
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chocolate-covered Cherries</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 1-pound boxes confectioners' sugar</li>
|
||||
<li>1 stick margarine</li>
|
||||
<li>1 can condensed milk, not evaporated</li>
|
||||
<li>3 cups chopped pecans</li>
|
||||
<li>2 pounds maraschino cherries, drained</li>
|
||||
<li>24 ounces chocolate chips</li>
|
||||
<li>3/4 block paraffin</li>
|
||||
<li>1 cup coconut, optional</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Freeze drained cherries.</li>
|
||||
<li>Mix sugar, margarine, condensed milk, pecans, and coconut; chill.</li>
|
||||
<li>Form around cherries making small balls and freeze overnight.</li>
|
||||
<li>Melt chocolate and paraffin over hot water. Dip frozen candies, being sure to seal all tiny holes. (I use toothpicks to dip the cherries in chocolate). Cool on waxed paper. If the chocolate becomes thick, place over hot water for a few minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Chocolate Chip Cheese Ball
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chocolate Chip Cheese Ball</h1>
|
||||
<p>I’m not sure of the origin of this recipe, but a lot of us have made it and it’s great!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 package cream cheese</li>
|
||||
<li>1/2 cup butter, softened</li>
|
||||
<li>1/4 teaspoon vanilla</li>
|
||||
<li>3/4 cup confectioners’ sugar</li>
|
||||
<li>2 tablespoons brown sugar</li>
|
||||
<li>3/4 cup mini semisweet chocolate chips</li>
|
||||
<li>3/4 cup finely chopped pecans</li>
|
||||
<li>Cinnamon Graham crackers</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Beat cream cheese, butter, and vanilla until fluffy. Gradually add sugars and beat until combined. Stir in chocolate chips. Refrigerate 2 hours</li>
|
||||
<li>Place mixture on a large piece of plastic wrap shape into ball and chill 1 hour.</li>
|
||||
<li>Roll in pecans and serve with graham crackers.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,34 +0,0 @@
|
||||
Chocolate Delight
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chocolate Delight</h1>
|
||||
<p>(aka 4-LAYER DELIGHT)
|
||||
From the kitchen of: Nanny</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 cups flour</li>
|
||||
<li>3/4 cup chopped pecans</li>
|
||||
<li>1 1/2 sticks butter or margarine</li>
|
||||
<li>8 ounces cream cheese</li>
|
||||
<li>1 cup confectioners' sugar</li>
|
||||
<li>1 1/4 cups Cool Whip</li>
|
||||
<li>3 small packages instant chocolate pudding mix</li>
|
||||
<li>4 cups cold milk</li>
|
||||
<li>1 9-ounce container Cool Whip</li>
|
||||
<li>1/2 cup chopped pecans</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix the flour and 3/4 cup pecans together. Melt the butter, pour it over the flour mixture, and mix well.</li>
|
||||
<li>Press into a 13 x 9 x 1-inch baking dish. Bake at 350°F until slightly browned; cool.</li>
|
||||
<li>Blend the cream cheese, confectioners' sugar, and 1 1/4 cups Cool Whip. Spread over the crust.</li>
|
||||
<li>Mix the instant pudding with the cold milk. Spread over the cream cheese layer.</li>
|
||||
<li>Top with the 9-ounce container of Cool Whip and garnish with chopped pecans.</li>
|
||||
<li>Store in the refrigerator for 4 hours or overnight before serving.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,40 +0,0 @@
|
||||
Chocolate Thumbprint Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Chocolate Thumbprint Cookies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>2/3 cup sugar</li>
|
||||
<li>1 egg yolk</li>
|
||||
<li>2 tablespoons milk</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>1 cup flour</li>
|
||||
<li>1/3 cup cocoa</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>1 cup nuts</li>
|
||||
<li>1 beaten egg white</li>
|
||||
<li>2 tablespoons sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix butter, 2/3 c. sugar, yolk, milk, and vanilla; add flour, cocoa, and salt.</li>
|
||||
<li>Roll into 1” balls, dip in egg white, then roll cookie in nuts and 2 Tbsp. sugar.</li>
|
||||
<li>Press centers with your thumb and bake at 350°F for 10 to 12 minutes.
|
||||
FILLING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1/2 cup confectioners' sugar</li>
|
||||
<li>1 tablespoon butter</li>
|
||||
<li>2 teaspoons milk</li>
|
||||
<li>1/4 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix and spoon into the center of each cooled cookie.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Cindy's Smothered Green Beans
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cindy's Smothered Green Beans</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cans green beans</li>
|
||||
<li>2 tablespoons soy sauce</li>
|
||||
<li>1/3 cup brown sugar</li>
|
||||
<li>1/4 cup melted butter</li>
|
||||
<li>1 teaspoon garlic powder</li>
|
||||
<li>1/2 pound cooked bacon</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix green beans, soy sauce, brown sugar, melted butter, and garlic powder.</li>
|
||||
<li>Top with cooked bacon.</li>
|
||||
<li>Bake at 350°F for 30 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Cookie Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cookie Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 box yellow cake mix</li>
|
||||
<li>1 stick butter, softened</li>
|
||||
<li>1 egg</li>
|
||||
<li>8 ounces cream cheese, softened</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>1 box confectioners' sugar</li>
|
||||
<li>2 eggs</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix the cake mix, softened butter, and 1 egg.</li>
|
||||
<li>Put the mixture into a greased 9 x 13-inch pan.</li>
|
||||
<li>Mix the cream cheese, 1 stick butter, confectioners' sugar, and 2 eggs.</li>
|
||||
<li>Place the cream cheese mixture on top.</li>
|
||||
<li>Bake at 300°F for 1 hour.</li>
|
||||
<li>Cool completely and cut into squares.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Cornbread Dressing
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cornbread Dressing</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 or 2 large onions, chopped</li>
|
||||
<li>4 ribs celery, chopped</li>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>4 cups crumbled cornbread</li>
|
||||
<li>2 cups toasted bread, crumbled</li>
|
||||
<li>6 cups chicken broth</li>
|
||||
<li>Salt and pepper</li>
|
||||
<li>6 eggs</li>
|
||||
<li>1/2 teaspoon sage</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Sauté onion and celery in butter until just tender.</li>
|
||||
<li>Beat eggs and combine all ingredients.</li>
|
||||
<li>Bake in greased casserole at 375°F about 1 hour.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Cornbread Dressing, Large Batch
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Cornbread Dressing, Large Batch</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 cups cornmeal</li>
|
||||
<li>1 cup self-rising flour</li>
|
||||
<li>2 teaspoons baking soda</li>
|
||||
<li>3 teaspoons salt</li>
|
||||
<li>6 eggs, beaten</li>
|
||||
<li>4 cups buttermilk</li>
|
||||
<li>1 cup chopped onion</li>
|
||||
<li>1 cup chopped celery
|
||||
¾ teaspoons black pepper</li>
|
||||
<li>2 quarts chicken broth</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix first four ingredients. Add beaten eggs and buttermilk. Mix well. Pour in a large greased pan. And bake at 425 for about an hour.</li>
|
||||
<li>Cool corn bread and crumble in a large bowl. Combine with onion, celery, pepper, and hot broth. Mix well.</li>
|
||||
<li>Bake at 400°F about 45 minutes, until set and brown.</li>
|
||||
</ol>
|
||||
<p>Note from Nanny: I always cook a large chicken, cut in several medium pieces, in about 3 quarts of water. (Use water for the broth.) Take all the chicken off the bones and discard skin and bones. Save about a cup of the dark meat, liver, and gizzard for the giblet gravy. Put in a small pan with broth and a chopped boiled egg, and make giblet gravy. Use the chicken in the dressing.</p>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Crispix Mix
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Crispix Mix</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>7 cups Crispix cereal</li>
|
||||
<li>1 cup pretzels</li>
|
||||
<li>1 c dry-roasted peanuts</li>
|
||||
<li>1/4 cup butter</li>
|
||||
<li>2 tablespoons lemon juice</li>
|
||||
<li>4 tablespoons Worcestershire sauce</li>
|
||||
<li>1/4 teaspoon onion salt</li>
|
||||
<li>¼ teaspoon garlic salt</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine the Crispix, pretzels, and peanuts.</li>
|
||||
<li>Melt the butter and stir in the lemon pepper, Worcestershire sauce, onion salt, and garlic salt.</li>
|
||||
<li>Pour the butter mixture over the cereal mixture and stir well.</li>
|
||||
<li>Bake at 250°F for 1 hour, stirring every 15 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Danish Kleiner
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Danish Kleiner</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>6 egg yolks</li>
|
||||
<li>2 whole eggs</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
<li>2 cups cream</li>
|
||||
<li>1 tablespoon butter</li>
|
||||
<li>4 cups plain flour (sift before measuring)</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>Oil</li>
|
||||
<li>Powdered sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Beat eggs and sugar; add cream and melted butter.</li>
|
||||
<li>Stir in flour to make stiff dough.</li>
|
||||
<li>Roll out the dough, cut into diamond shapes, slit centers, and pull one end through.</li>
|
||||
<li>Deep-fry a few at the time until light brown. Turn them with a fork to get them cooked on all sides. Drain, cool, and dust with sugar.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Date Balls
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Date Balls</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 stick butter</li>
|
||||
<li>1 egg</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 cup dates</li>
|
||||
<li>1 cup nuts</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>4 cups Rice Krispies</li>
|
||||
<li>Powdered sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook first six ingredients in a sauce pan until dissolved and combined.</li>
|
||||
<li>Pour over cereal, shape into balls, and roll in powdered sugar.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Dream Squares
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Dream Squares</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1/3 cup light brown sugar</li>
|
||||
<li>1 cup plain flour</li>
|
||||
<li>1/2 cup chopped nuts</li>
|
||||
<li>1/3 cup melted butter</li>
|
||||
<li>8 ounces cream cheese</li>
|
||||
<li>1 tablespoon lemon juice</li>
|
||||
<li>1/4 cup sugar</li>
|
||||
<li>1 egg</li>
|
||||
<li>2 tablespoons milk</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<p>Preheat oven to 350°F and grease an 8” pan.
|
||||
Mix in a small bowl brown sugar, flour, nuts, and butter. Reserve about a third.
|
||||
Spread or press into a pan and bake for 12 minutes.
|
||||
Mix remaining ingredients, spread over crust, top with reserved crumbs, and bake 25 minutes.</p>
|
||||
|
||||
@@ -1,34 +0,0 @@
|
||||
Dutch Baby Pancake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Dutch Baby Pancake</h1>
|
||||
<p>I make this all the time because it is easy and good. It’s also really fun to watch it puff up HUGE in the oven and then collapse when you take it out. It’s an impressive breakfast dish to serve to overnight company because it looks a lot fancier than it is – at least while it’s cooking.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 large eggs</li>
|
||||
<li>3/4 cup all-purpose flour</li>
|
||||
<li>3/4 cup milk</li>
|
||||
<li>2 tablespoons sugar</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>1 teaspoon vanilla extract</li>
|
||||
<li>3 tablespoons butter</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place a large cast-iron skillet in the oven and preheat the oven to 400°F.</li>
|
||||
<li>While the pan and oven are heating, place all ingredients except the butter in a blender. Blend on medium-high speed until frothy and fluffy, about 45 seconds.</li>
|
||||
<li>Once the oven is preheated, carefully remove the hot pan and add the butter. Swirl until the butter is mostly melted, then return the pan to the oven for 30 to 60 seconds to heat again.</li>
|
||||
<li>Pour the batter into the center of the hot pan. There is no need to swirl it around. Bake for 15 minutes.</li>
|
||||
<li>Without removing the Dutch baby pancake from the oven, reduce the temperature to 350°F and bake for 10 more minutes, or until the edges and center are browned.</li>
|
||||
<li>Remove from the oven and cool for 5 minutes. Slice and serve with confectioners’ sugar.
|
||||
TOPPING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>2 tablespoons confectioners’ sugar, for sifting</li>
|
||||
</ul>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Earthquake Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Earthquake Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup nuts</li>
|
||||
<li>1 can coconut</li>
|
||||
<li>1 German chocolate cake mix, prepared</li>
|
||||
<li>1 8-ounce package cream cheese</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>1 pound powdered sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place nuts and coconut in bottom of pan.</li>
|
||||
<li>Pour prepared cake mix over them.</li>
|
||||
<li>Mix cream cheese, butter, and powdered sugar and drop by spoonfuls over batter.</li>
|
||||
<li>Bake according to cake-mix directions.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Easy Crockpot Taco Bowls
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Easy Crockpot Taco Bowls</h1>
|
||||
<p>Mel claims this is her recipe, but I’m pretty sure she stole it from me, Terra – lol!! (either way, it’s really good and easy.)</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 chicken breasts</li>
|
||||
<li>1 teaspoon chili powder</li>
|
||||
<li>1 teaspoon garlic powder</li>
|
||||
<li>1 teaspoon cumin</li>
|
||||
<li>1 teaspoon onion powder</li>
|
||||
<li>1 (15.5-ounce) jar salsa</li>
|
||||
<li>1 can green chile peppers</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place chicken breasts and spices in the crockpot.</li>
|
||||
<li>Top with salsa and green chiles.</li>
|
||||
<li>Slow-cook until chicken is tender, shred, and serve over rice or with taco toppings.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Easy Waffles
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Easy Waffles</h1>
|
||||
<p>Terra says, “Dad has made these for years for his kids and grandkids. They are so easy that I taught my kids to make them when they were about 10 or 12. They are also really good if you add small pieces of fresh, chopped strawberries to the batter, or drop a few fresh or frozen blueberries on top of the batter just before closing the waffle iron.”</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups self-rising flour</li>
|
||||
<li>3 eggs</li>
|
||||
<li>1 1/2 cups buttermilk</li>
|
||||
<li>1/3 cup oil</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Preheat the waffle iron.</li>
|
||||
<li>Mix the ingredients just until blended.</li>
|
||||
<li>Pour about half the batter into a large waffle iron. (Less if your iron is smaller, obviously)</li>
|
||||
<li>Cook until done, about 7 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,32 +0,0 @@
|
||||
Enchiladas
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Enchiladas</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 pound ground beef or cooked shredded chicken</li>
|
||||
<li>2 packets taco seasoning</li>
|
||||
<li>1 can Rotel</li>
|
||||
<li>Water, according to taco seasoning packet directions</li>
|
||||
<li>2 cans red enchilada sauce</li>
|
||||
<li>Mexican cheese blend, divided</li>
|
||||
<li>Flour or corn tortillas</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook the ground beef and drain, or cook and shred the chicken.</li>
|
||||
<li>Add the taco seasoning, Rotel, and the amount of water called for on the taco seasoning packets. Simmer until thickened.</li>
|
||||
<li>Pour 1 can of red enchilada sauce into the bottom of a baking dish.</li>
|
||||
<li>Mix some of the Mexican cheese blend into the meat mixture.</li>
|
||||
<li>Fill each tortilla with the meat mixture, roll it up, and place it seam-side down in the baking dish.</li>
|
||||
<li>Pour the remaining can of enchilada sauce over the top.</li>
|
||||
<li>Bake for 20 minutes.</li>
|
||||
<li>Sprinkle the remaining Mexican cheese blend over the enchiladas.</li>
|
||||
<li>Bake for an additional 10 minutes, or until the cheese is melted and bubbly.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,32 +0,0 @@
|
||||
Feta Tomato Pasta
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Feta Tomato Pasta</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>Chicken</li>
|
||||
<li>1 package cherry tomatoes, halved</li>
|
||||
<li>Olive oil</li>
|
||||
<li>Minced garlic</li>
|
||||
<li>Italian seasoning, salt, and pepper</li>
|
||||
<li>Protein penne pasta</li>
|
||||
<li>Feta cheese</li>
|
||||
<li>Mozzarella cheese, optional</li>
|
||||
<li>Parmesan cheese, optional</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook pasta and reserve some pasta water.</li>
|
||||
<li>Place chicken in a baking dish and season with Italian seasoning, salt, and pepper.</li>
|
||||
<li>Add halved cherry tomatoes and drizzle with olive oil.</li>
|
||||
<li>Top with feta cheese.</li>
|
||||
<li>Bake at 400°F for 25 to 30 minutes.</li>
|
||||
<li>Shred chicken and combine with pasta. Add a few tablespoons of reserved pasta water to moisten.</li>
|
||||
<li>Top with mozzarella and Parmesan, if desired.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Foff's Popcorn Balls
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Foff's Popcorn Balls</h1>
|
||||
<p>Foff made these every Halloween and gave them out to kids in the family on Halloween night. They were delicious! She did this as long as she was able, even after your mom and aunts and I were grown. You probably had one yourself when you were small. These popcorn balls are probably my favorite Halloween memory from when I was a kid!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>4 cups unbuttered popped corn</li>
|
||||
<li>1 cup dark Karo syrup</li>
|
||||
<li>1/2 cup sugar</li>
|
||||
<li>1 teaspoon cream of tartar</li>
|
||||
<li>1 tablespoon butter</li>
|
||||
<li>1/4 teaspoon baking soda</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Stir the sugar, syrup, and cream of tartar in a saucepan over medium heat until it boils hard.</li>
|
||||
<li>Remove from heat and allow to cool a little.</li>
|
||||
<li>Add the baking soda and butter.</li>
|
||||
<li>Beat until foamy.</li>
|
||||
<li>Pour over popcorn.</li>
|
||||
<li>Wet your hands with cold water and form into balls.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
French Toast
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>French Toast</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>4 slices French bread (I’ve also used regular bread and it was fine.)</li>
|
||||
<li>2 eggs, beaten</li>
|
||||
<li>1/2 cup milk</li>
|
||||
<li>1 1/2 teaspoons sugar</li>
|
||||
<li>1/4 teaspoon vanilla</li>
|
||||
<li>1/8 teaspoon cinnamon</li>
|
||||
<li>1 tablespoon butter</li>
|
||||
<li>Confectioners’ sugar</li>
|
||||
<li>Maple syrup</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place bread slices in a baking dish.</li>
|
||||
<li>Soak bread in egg, milk, sugar, vanilla, and cinnamon mixture, turning once to coat.</li>
|
||||
<li>Place 1 tbls butter in skillet and melt over med.heat</li>
|
||||
<li>Place bread slices individually in skillet and cook 3-5 minutes per slice until evenly brown.</li>
|
||||
<li>Serve on heated lates and sprinkle with confectioners’ sugar and syrup. Garnish with fresh fruit.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,37 +0,0 @@
|
||||
Fruit Cake Cookies, Orange Juice Version
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Fruit Cake Cookies, Orange Juice Version</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup brown sugar</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>4 eggs, separated</li>
|
||||
<li>3 teaspoons baking soda</li>
|
||||
<li>3 tablespoons buttermilk</li>
|
||||
<li>1/2 cup orange juice</li>
|
||||
<li>1 pound dates</li>
|
||||
<li>1 pound pineapple</li>
|
||||
<li>1 pound cherries</li>
|
||||
<li>1 pound white raisins</li>
|
||||
<li>7 cups chopped pecans</li>
|
||||
<li>1 teaspoon nutmeg</li>
|
||||
<li>1/2 teaspoon cinnamon</li>
|
||||
<li>3 1/2 cups plain flour, divided</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Dissolve the baking soda in the buttermilk.</li>
|
||||
<li>Cream the butter, brown sugar, and egg yolks.</li>
|
||||
<li>Add the buttermilk mixture and orange juice, then sift 2 cups flour into the mixture.</li>
|
||||
<li>Pour the remaining flour over the fruit to coat it, then combine the fruit with the batter.</li>
|
||||
<li>Drop by teaspoonfuls onto a cookie sheet.</li>
|
||||
<li>Bake at 350°F for 15 to 20 minutes.</li>
|
||||
<li>Store in airtight containers in a cool, dry place. Place paper towels moistened with bourbon between the layers. The cookies will keep about 3 months.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,36 +0,0 @@
|
||||
Fruit Cocktail Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Fruit Cocktail Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 cups sugar</li>
|
||||
<li>2 eggs</li>
|
||||
<li>1 can fruit cocktail</li>
|
||||
<li>2 cups flour</li>
|
||||
<li>2 scant teaspoons baking soda</li>
|
||||
<li>1/2 teaspoon salt</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix sugar and eggs; add fruit cocktail.</li>
|
||||
<li>Add dry ingredients. Pour into two greased cake pans and bake at 350°F.
|
||||
ICING/FILLING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1 can evaporated milk</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 cup coconut</li>
|
||||
<li>1 cup pecans</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Cook milk, butter, and sugar until thick. Add coconut and pecans.</li>
|
||||
<li>Spread between layers and over hot cake.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,36 +0,0 @@
|
||||
Fruitcake Cookies, Grape Juice Version
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Fruitcake Cookies, Grape Juice Version</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>1 cup brown sugar, firmly packed</li>
|
||||
<li>4 eggs, separated</li>
|
||||
<li>3 1/2 cups all-purpose flour, divided</li>
|
||||
<li>1 teaspoon cinnamon</li>
|
||||
<li>1 teaspoon nutmeg</li>
|
||||
<li>1/4 cup grape juice</li>
|
||||
<li>1 tablespoon baking soda, dissolved in 3 tablespoons buttermilk</li>
|
||||
<li>1 tsp vanilla</li>
|
||||
<li>1 pound dates, chopped</li>
|
||||
<li>1 pound candied cherries, chopped</li>
|
||||
<li>1 pound candied pineapple, chopped</li>
|
||||
<li>20 ounces dark or golden raisins, chopped</li>
|
||||
<li>7 cups pecans, chopped</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream the butter and sugar, then beat in the egg yolks.</li>
|
||||
<li>Sift 2 cups flour with the spices and add to the creamed mixture alternately with the grape juice and the baking soda mixture .Stir in vanilla.</li>
|
||||
<li>Dredge the fruit in the remaining flour. Pour the batter over the fruit and mix to combine.</li>
|
||||
<li>Beat the egg whites until stiff and fold into the batter.</li>
|
||||
<li>Drop by teaspoonfuls onto greased cookie sheets.</li>
|
||||
<li>Bake at 350°F for 15 to 18 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Fudge Sauce
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Fudge Sauce</h1>
|
||||
<p>You can add a little extra flour to this if you want a thicker sauce.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup sugar</li>
|
||||
<li>2/3 cup cocoa</li>
|
||||
<li>3 tablespoons flour</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>1 1/2 cups milk</li>
|
||||
<li>2 tablespoons Crisco oil</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine dry ingredients.</li>
|
||||
<li>Gradually add milk over low heat.</li>
|
||||
<li>Add oil and vanilla and cook until thickened.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Goulash
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Goulash</h1>
|
||||
<p>Carolyn says, “Mama made this for us when we were growing up. She made it with just the noodles and tomatoes, but that’s because she didn’t have any ground beef to add. This was usually served with a pot of butter beans and some pan-friend potatoes (with never enough brown part.)”</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>Elbow macaroni or noodles</li>
|
||||
<li>2 cans diced tomatoes</li>
|
||||
<li>1 medium onion</li>
|
||||
<li>1 tablespoon minced garlic, optional</li>
|
||||
<li>1 pound beef</li>
|
||||
<li>Salt and pepper</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<p>In a little olive oil, sauté onions (and garlic if you like)
|
||||
Brown the ground beef in a large skillet and add the onions
|
||||
Meanwhile, boil noodles until soft and drain
|
||||
Mix this all together and add salt and pepper
|
||||
Eat it while it’s hot. Add some parmesan and other grated cheese to top of the individual servings, if you like.
|
||||
We loved it without the meat – you will, too.
|
||||
This makes about 8 servings or 10 if they’re picky eaters picky</p>
|
||||
|
||||
@@ -1,39 +0,0 @@
|
||||
Pound Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pound Cake</h1>
|
||||
<p>My mom’s grandmother made wonderful poundcake! Her recipe is the best I’ve found.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 cups sugar</li>
|
||||
<li>1/2 cup shortening</li>
|
||||
<li>2 sticks oleo</li>
|
||||
<li>1 1/4 cups milk</li>
|
||||
<li>1 1/2 teaspoons vanilla</li>
|
||||
<li>5 eggs</li>
|
||||
<li>3 cups flour</li>
|
||||
<li>1/2 teaspoon salt</li>
|
||||
<li>1 1/2 teaspoons baking powder</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream the sugar, shortening, and oleo.</li>
|
||||
<li>Combine the milk and vanilla.</li>
|
||||
<li>Add the eggs one at a time, beating well after each addition.</li>
|
||||
<li>Sift the flour, salt, and baking powder together.</li>
|
||||
<li>Add the dry ingredients alternately with the milk mixture.</li>
|
||||
<li>Pour into a greased and floured bunt cake pan.</li>
|
||||
</ol>
|
||||
<p>Bake it at 350°F for about 60 to 75 minutes in a standard Bundt pan.
|
||||
Start checking at 55 minutes. It is done when:
|
||||
A toothpick inserted near the center comes out clean or with a few moist crumbs.
|
||||
The top springs back lightly when touched.
|
||||
The cake begins pulling slightly away from the sides of the pan.
|
||||
If the top starts browning too much before the middle in done, lay a piece of foil over the top.</p>
|
||||
<p>Let it cool in the pan for 10 to 15 minutes, then turn it onto a cooling rack.</p>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Grape Salad
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Grape Salad</h1>
|
||||
<p>Sweet and Sour with Sugar on Top</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 pound each red and green seedless grapes</li>
|
||||
<li>8 ounces sour cream</li>
|
||||
<li>8 ounces cream cheese</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>1 cup brown sugar</li>
|
||||
<li>1 cup chopped pecans</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix softened cream cheese, sour cream, sugar, and vanilla.</li>
|
||||
<li>Stir in grapes and place in 13x9-inch dish.</li>
|
||||
<li>Top with brown sugar and pecans and refrigerate several hours.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Green Bean Bundles
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Green Bean Bundles</h1>
|
||||
<p>I think all the women in our family make these and they are great!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>Bacon</li>
|
||||
<li>Whole green beans</li>
|
||||
<li>Mustard</li>
|
||||
<li>Brown sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix brown sugar and mustard together.</li>
|
||||
<li>Cut raw bacon in half.</li>
|
||||
<li>Wrap a bundle of green beans in a half-piece of bacon and secure with a toothpick.</li>
|
||||
<li>Pour sauce over bundles.</li>
|
||||
<li>Bake at 325°F for 30 to 40 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Hash Brown Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Hash Brown Casserole</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 pounds frozen hash browns</li>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>1 pint sour cream</li>
|
||||
<li>1 can cream of chicken soup</li>
|
||||
<li>1/2 cup chopped onion</li>
|
||||
<li>2 cups sharp cheddar</li>
|
||||
<li>Salt and pepper</li>
|
||||
<li>1 1/2 rolls Ritz crackers, crushed</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix all but crackers and place in greased pan.</li>
|
||||
<li>Top with crackers mixed with melted butter.</li>
|
||||
<li>Bake at 350°F for 40 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Hot Corn Dip
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Hot Corn Dip</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cans whole-kernel corn, drained</li>
|
||||
<li>2 cups chopped green onions</li>
|
||||
<li>1 1/2 cups shredded cheddar</li>
|
||||
<li>2 tablespoons chopped jalapeño</li>
|
||||
<li>3/4 cup mayonnaise</li>
|
||||
<li>1 8-ounce package cream cheese, softened</li>
|
||||
<li>1 to 2 tablespoons chopped black olives, optional</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix and bake at 350°F until hot and bubbly.</li>
|
||||
<li>Serve with Tostitos.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Hot Dog Relish
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Hot Dog Relish</h1>
|
||||
<p>(aka Chow Chow)</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 heads cabbage, grated</li>
|
||||
<li>3 large onions</li>
|
||||
<li>3 bell peppers</li>
|
||||
<li>3 large carrots</li>
|
||||
<li>1 cup white vinegar</li>
|
||||
<li>1 tablespoon salt</li>
|
||||
<li>1 tablespoon ground pepper</li>
|
||||
<li>2 tablespoons cayenne</li>
|
||||
<li>3 cups sugar</li>
|
||||
<li>3 cups mustard</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Bring all ingredients to boil and cook over medium heat 20 minutes, stirring constantly.</li>
|
||||
</ol>
|
||||
<h2>Notes</h2>
|
||||
<p>Makes about 9 pints.</p>
|
||||
|
||||
@@ -1,42 +0,0 @@
|
||||
Hummingbird Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Hummingbird Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 cups all-purpose flour</li>
|
||||
<li>2 cups sugar</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
<li>1 teaspoon baking soda</li>
|
||||
<li>1 teaspoon ground cinnamon</li>
|
||||
<li>3 eggs, beaten</li>
|
||||
<li>1 1/2 cups salad oil</li>
|
||||
<li>1 1/2 teaspoons vanilla</li>
|
||||
<li>1 (8-ounce) can crushed pineapple, drained</li>
|
||||
<li>2 cups chopped nuts</li>
|
||||
<li>2 cups mashed bananas</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine the dry ingredients in a large bowl.</li>
|
||||
<li>Add the eggs and oil and stir until the dry ingredients are moistened. Do not beat.</li>
|
||||
<li>Stir in the vanilla, pineapple, 1 cup of the nuts, and the bananas.</li>
|
||||
<li>Bake in three well-greased and floured 9-inch pans at 350°F for 25 to 30 minutes.</li>
|
||||
<li>For a Bundt pan, bake for 45 minutes to 1 hour.
|
||||
CREAM CHEESE FROSTING FOR THREE LAYERS</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1 (8-ounce) package cream cheese</li>
|
||||
<li>1 (16-ounce) package confectioners' sugar</li>
|
||||
<li>1/2 to ¾ stick margarine, softened</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix until smooth and spread over the cooled cake layers.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,47 +0,0 @@
|
||||
Lane's Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Lane's Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>7 egg whites</li>
|
||||
<li>2 cups sugar</li>
|
||||
<li>1/2 pound butter</li>
|
||||
<li>3 cups flour</li>
|
||||
<li>1 cup milk
|
||||
Use buttermilk if using self-rising flour.
|
||||
OR If using plain flour, add: 2 teaspoons baking powder
|
||||
If using self-rising flour, add: ¼ teaspoon baking soda</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream the butter and sugar.</li>
|
||||
<li>Beat the egg whites until stiff peaks form.</li>
|
||||
<li>Add the flour and milk to the butter mixture.</li>
|
||||
<li>Fold in the beaten egg whites.</li>
|
||||
<li>Divide evenly among 4 cake pans.</li>
|
||||
<li>For four 8-inch layers, bake 18–22 minutes 350°F (or until a toothpick comes out clean).</li>
|
||||
</ol>
|
||||
<p>FILLING</p>
|
||||
<ul>
|
||||
<li>7 egg yolks</li>
|
||||
<li>1 1/2 cups sugar</li>
|
||||
<li>1 cup sweet milk (whole milk)</li>
|
||||
<li>1/2 pound butter
|
||||
After cooking, stir in:
|
||||
1 cup chopped nuts (traditionally pecans)
|
||||
1 cup raisins
|
||||
1 cup shredded coconut
|
||||
2 teaspoons vanilla</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<p>Combine: egg yolks, sugar, milk, and butter. Cook in a double boiler, stirring constantly.
|
||||
After the mixture begins boiling, cook until thickened—about 15 minutes. Remove from heat.
|
||||
Stir in the nuts, raisins, coconut, and vanilla.
|
||||
Cool slightly before spreading between the cake layers.</p>
|
||||
|
||||
@@ -1,37 +0,0 @@
|
||||
Loaded Potato Soup
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Loaded Potato Soup</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 lbs. red potatoes</li>
|
||||
<li>1/4 cup melted margarine</li>
|
||||
<li>1/4 cup flour</li>
|
||||
<li>8 cups half + half</li>
|
||||
<li>16 oz. velveeta cheese, melted</li>
|
||||
<li>white pepper, to taste</li>
|
||||
<li>garlic powder, to taste</li>
|
||||
<li>1 Tbsp. hot pepper sauce</li>
|
||||
<li>1/2 lb. bacon, fried crisp</li>
|
||||
<li>1 cup shredded cheddar cheese</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Dice unpeeled potatoes in cubes and place in dutch oven, cover with water & bring to boil.</li>
|
||||
<li>Boil 10 minutes.</li>
|
||||
<li>In separate pan, combine melted margarine and flour, mix till smooth.</li>
|
||||
<li>Place over low heat, gradually adding half + half, stirring constantly.</li>
|
||||
<li>Continue to stir till liquid thickens.</li>
|
||||
<li>Add velveeta.</li>
|
||||
<li>Drain potatoes and add to mixture.</li>
|
||||
<li>Stir in seasonings, cover + cook 30 mins.</li>
|
||||
<li>Watch for thickening, stirring occasionally.</li>
|
||||
<li>Place soup in bowls & top with shredded cheese and bacon.</li>
|
||||
<li>You can also add a little chives.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,35 +0,0 @@
|
||||
Mandi Green's Famous Lasagna
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Mandi Green's Famous Lasagna</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 pounds ground beef</li>
|
||||
<li>Diced onion</li>
|
||||
<li>1 clove garlic</li>
|
||||
<li>2 (6-ounce) cans tomato paste with oregano and basil</li>
|
||||
<li>1 (8-ounce) can tomato sauce</li>
|
||||
<li>1 can Italian stewed tomatoes, chopped</li>
|
||||
<li>2 tablespoons Cavender's seasoning</li>
|
||||
<li>1 to 2 teaspoons salt</li>
|
||||
<li>1 teaspoon dried oregano</li>
|
||||
<li>1 tablespoon Worcestershire sauce</li>
|
||||
<li>1 cup water</li>
|
||||
<li>6 lasagna noodles</li>
|
||||
<li>15 ounces cottage cheese mixed with 1 egg and 1/2 cup Parmesan cheese</li>
|
||||
<li>2 packages mozzarella cheese</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Brown beef with onion and garlic; drain.</li>
|
||||
<li>Add tomato paste, tomato sauce, stewed tomatoes, Cavender's seasoning, salt, oregano, Worcestershire sauce, and water. Simmer.</li>
|
||||
<li>Mix cottage cheese with egg and Parmesan cheese.</li>
|
||||
<li>Layer sauce, cooked lasagna noodles, cottage cheese mixture, and mozzarella cheese in a baking dish.</li>
|
||||
<li>Bake until hot and bubbly.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Margarita Pie
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Margarita Pie</h1>
|
||||
<p>Great cool dessert. No alcohol involved unless it’s on the side!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 to 1 1/4 cups pretzels</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>1/4 cup sugar</li>
|
||||
<li>Juice of 2 limes</li>
|
||||
<li>Zest of 1 lime, optional</li>
|
||||
<li>1/4 cup orange juice</li>
|
||||
<li>8 ounces Cool Whip</li>
|
||||
<li>1 can sweetened condensed milk</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix pretzels, sugar, and butter and press into dish. (9” x 9” will work, or 13” x 9” if you want it not quite as thick)</li>
|
||||
<li>Mix remaining ingredients and pour over crust.</li>
|
||||
<li>Freeze until firm.</li>
|
||||
</ol>
|
||||
<p>In a rush I’ve put the filling over a graham cracker crust. I think the pretzels really add something. I hope you like it as much as me!</p>
|
||||
|
||||
@@ -1,36 +0,0 @@
|
||||
Melinda's Favorite Sweet and Sour Chicken
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Melinda's Favorite Sweet and Sour Chicken</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 to 4 boneless, skinless chicken breasts, about 2 pounds</li>
|
||||
<li>Salt and pepper</li>
|
||||
<li>1 cup cornstarch</li>
|
||||
<li>2 large eggs, beaten</li>
|
||||
<li>1/4 cup canola, vegetable, or coconut oil</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Preheat oven to 325°F.</li>
|
||||
<li>Cut chicken into 1-inch pieces and season with salt and pepper. Place cornstarch in a gallon-size zip-top bag. Add chicken, seal, and toss to coat.</li>
|
||||
<li>Whisk eggs in a shallow pie plate. Heat oil in a large skillet over medium heat until very hot and rippling. Dip cornstarch-coated chicken pieces in egg and place carefully in a single layer in the skillet.</li>
|
||||
<li>Cook for 20 to 30 seconds on each side, until the crust is golden but the chicken is not cooked through. Transfer to a 9 x 13-inch baking dish and repeat with remaining chicken.</li>
|
||||
<li>Mix sauce ingredients and pour over chicken. Bake for 1 hour, turning chicken once or twice to coat evenly. Serve over hot steamed rice.
|
||||
SAUCE</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1/2 to 3/4 cup granulated sugar</li>
|
||||
<li>4 tablespoons ketchup</li>
|
||||
<li>1/2 cup apple cider vinegar</li>
|
||||
<li>1 tablespoon soy sauce</li>
|
||||
<li>1 teaspoon garlic salt</li>
|
||||
</ul>
|
||||
<h2>Notes</h2>
|
||||
<p>For extra sauce, double the sauce ingredients. Pour half over the chicken. Simmer the remaining half on the stovetop for 8 to 10 minutes, until reduced and thickened, and serve on the side. Serves 4 to 6.</p>
|
||||
|
||||
@@ -1,32 +0,0 @@
|
||||
Melinda's Mexican Rice
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Melinda's Mexican Rice</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 tablespoons vegetable oil</li>
|
||||
<li>1 cup uncooked long-grain rice</li>
|
||||
<li>1 teaspoon fresh minced garlic</li>
|
||||
<li>1/2 teaspoon kosher salt</li>
|
||||
<li>1/2 teaspoon cumin</li>
|
||||
<li>1/2 cup tomato sauce</li>
|
||||
<li>1 (14-ounce) can chicken broth</li>
|
||||
<li>3 tablespoons finely chopped fresh cilantro</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Heat oil in a large saucepan over medium heat.</li>
|
||||
<li>Add rice and gently stir until it begins to lightly brown.</li>
|
||||
<li>Add garlic, salt, and cumin and stir until the rice looks golden.</li>
|
||||
<li>Add tomato sauce, chicken broth, and cilantro and increase heat to medium-high.</li>
|
||||
<li>Bring to a boil, then reduce heat to low and cover.</li>
|
||||
<li>Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork.</li>
|
||||
</ol>
|
||||
<h2>Notes</h2>
|
||||
<p>Serves 4.</p>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Melinda's Squash Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Melinda's Squash Casserole</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 pounds squash</li>
|
||||
<li>1 small onion, chopped</li>
|
||||
<li>1/2 cup mayonnaise</li>
|
||||
<li>1 cup sharp cheese</li>
|
||||
<li>1 cup crushed cracker crumbs</li>
|
||||
<li>1/2 green pepper</li>
|
||||
<li>1 egg</li>
|
||||
<li>1 tablespoon sugar</li>
|
||||
<li>Salt and pepper</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Steam squash, onion, and green pepper.</li>
|
||||
<li>Combine with the remaining ingredients.</li>
|
||||
<li>Top with cheese and crackers.</li>
|
||||
<li>Bake at 350°F for 35 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,45 +0,0 @@
|
||||
Mississippi Mud Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Mississippi Mud Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups sugar</li>
|
||||
<li>1 cup shortening</li>
|
||||
<li>4 eggs</li>
|
||||
<li>1 1/3 cups plain flour</li>
|
||||
<li>1/3 cup cocoa</li>
|
||||
<li>3 teaspoons vanilla</li>
|
||||
<li>1 cup chopped nuts</li>
|
||||
<li>1/4 teaspoon salt</li>
|
||||
<li>1 jar marshmallow cream</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream the sugar and shortening.</li>
|
||||
<li>Add the eggs one at a time.</li>
|
||||
<li>Sift the flour, cocoa, and salt together.</li>
|
||||
<li>Add the dry ingredients to the sugar and shortening mixture.</li>
|
||||
<li>Add the vanilla and nuts.</li>
|
||||
<li>Pour into a greased and floured oblong pan.</li>
|
||||
<li>Bake at 325°F for 45 minutes.</li>
|
||||
<li>Remove from the oven and add the marshmallow cream.</li>
|
||||
</ol>
|
||||
<h2>Frosting</h2>
|
||||
<ul>
|
||||
<li>2 sticks butter</li>
|
||||
<li>1/2 cup cocoa</li>
|
||||
<li>1/2 cup cream</li>
|
||||
<li>1 cup chopped nuts</li>
|
||||
<li>1 box confectioners' sugar</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix the frosting ingredients and spread over the cake.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,24 +0,0 @@
|
||||
Mystery Icing
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Mystery Icing</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>4 heaping tablespoons flour</li>
|
||||
<li>1 cup milk</li>
|
||||
<li>1 cup sugar</li>
|
||||
<li>1 stick butter or margarine</li>
|
||||
<li>8 tablespoons Crisco</li>
|
||||
<li>1 tablespoon vanilla</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<p>Put flour and milk in a saucepan. Cook on medium until thick. Cool in the fridge.
|
||||
Mix sugar, butter, Crisco, and vanilla with mixer, then add the cooled flour/milk stuff
|
||||
Beat on high until fluffy
|
||||
Put between layers of devil’s food cake.</p>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Nana's Meatloaf
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Nana's Meatloaf</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 pieces bread</li>
|
||||
<li>1 egg</li>
|
||||
<li>Chopped onion</li>
|
||||
<li>Ketchup</li>
|
||||
<li>Mustard</li>
|
||||
<li>Worcestershire sauce</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix ingredients together.</li>
|
||||
<li>Bake for 30 to 45 minutes.</li>
|
||||
<li>Top with bell pepper and ketchup.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Nanny's Caramel Popcorn
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Nanny's Caramel Popcorn</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>8 quarts popped popcorn</li>
|
||||
<li>2 cups brown sugar</li>
|
||||
<li>2 sticks margarine</li>
|
||||
<li>1 cup raw peanuts</li>
|
||||
<li>1/2 cup white Karo syrup</li>
|
||||
<li>1/2 teaspoon baking soda</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix margarine, brown sugar, and Karo syrup. Cook for 1 minute.</li>
|
||||
<li>Stir in baking soda.</li>
|
||||
<li>Pour over popcorn and mix with peanuts in a large aluminum or dish pan.</li>
|
||||
<li>Bake at 225°F for 1 hour, stirring every 15 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Nanny's Macaroni and Cheese
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Nanny's Macaroni and Cheese</h1>
|
||||
<p>As relayed to Terra by phone in 2001</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups macaroni</li>
|
||||
<li>4 eggs</li>
|
||||
<li>2 1/2 cups milk, using part regular milk and part canned milk or whipping cream</li>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>At least 12 ounces shredded cheddar cheese</li>
|
||||
<li>Salt, to taste</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook the macaroni for 10 minutes.</li>
|
||||
<li>Beat the eggs in a bowl and mix with the milk.</li>
|
||||
<li>Stir in the butter, shredded cheddar cheese, and salt.</li>
|
||||
<li>Mix everything together and pour into a baking dish.</li>
|
||||
<li>Cover and bake at 350°F for about 45 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
No-bake Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>No-bake Cookies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups sugar</li>
|
||||
<li>1/4 pound margarine</li>
|
||||
<li>1/2 cup milk</li>
|
||||
<li>1/4 cup cocoa</li>
|
||||
<li>1/2 cup peanut butter</li>
|
||||
<li>2 1/2 cups oats</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine the sugar, margarine, milk, and cocoa in a saucepan.</li>
|
||||
<li>Bring to a boil and boil for 1 minute.</li>
|
||||
<li>Remove from the heat, then add the peanut butter and oats.</li>
|
||||
<li>Stir until well combined.</li>
|
||||
<li>Drop spoonfuls of the mixture onto waxed paper and allow them to set.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Pappy’s Salsa
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pappy’s Salsa</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<p>6 tomatoes
|
||||
1 lime
|
||||
2–3 tsp. cilantro
|
||||
1/2 medium onion
|
||||
1 can tomato paste
|
||||
2–3 jalapeños, chopped
|
||||
1/2 tsp. minced garlic
|
||||
1/2 green pepper, diced
|
||||
1/2 green onion</p>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place tomatoes in blender until chunky consistency.</li>
|
||||
<li>Add green peppers and blend.</li>
|
||||
<li>Squeeze lime juice and add other ingredients.</li>
|
||||
<li>Refrigerate 2 hours.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,24 +0,0 @@
|
||||
Peanut Butter Fudge
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Peanut Butter Fudge</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups sugar</li>
|
||||
<li>½ evaporated milk</li>
|
||||
<li>dash of salt</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>2 heaping tablespoons of peanut butter</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Blend sugar and salt in saucepan .Cook on medium heat stirring constantly. Bring to a boil and boil for one minute.</li>
|
||||
<li>Remove from heat and add vanilla and peanut butter. Beat until thick.</li>
|
||||
<li>Pour into a square, buttered pan and cut while warm for good, sharp, even squares.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,29 +0,0 @@
|
||||
Pappy's Salsa
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pappy's Salsa</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>6 tomatoes</li>
|
||||
<li>1 lime</li>
|
||||
<li>2 to 3 teaspoons cilantro</li>
|
||||
<li>1/2 medium onion</li>
|
||||
<li>1 can tomato paste</li>
|
||||
<li>2 to 3 jalapeños, chopped</li>
|
||||
<li>1/2 teaspoon minced garlic</li>
|
||||
<li>1/2 green pepper, diced</li>
|
||||
<li>1/2 green onion</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Place tomatoes in a blender and blend to a chunky consistency.</li>
|
||||
<li>Add green pepper and blend.</li>
|
||||
<li>Squeeze in the lime juice and add the remaining ingredients.</li>
|
||||
<li>Refrigerate for 2 hours.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Pasta Salad
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pasta Salad</h1>
|
||||
<p>Widely recognized by the family as the BEST pasta salad!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 box penne pasta</li>
|
||||
<li>1 can diced tomatoes with garlic and basil</li>
|
||||
<li>Sliced black olives</li>
|
||||
<li>Feta cheese</li>
|
||||
<li>Fresh basil and garlic</li>
|
||||
<li>Olive oil</li>
|
||||
<li>Chopped red and green peppers</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook pasta and add other ingredients to taste. Do not drain tomatoes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,59 +0,0 @@
|
||||
Peach Delight
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Peach Delight</h1>
|
||||
<p>FIRST LAYER INGREDIENTS</p>
|
||||
<ul>
|
||||
<li>1 stick butter (oleo)</li>
|
||||
<li>1 cup all-purpose flour</li>
|
||||
<li>1 cup chopped pecans</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix the butter, flour, and pecans together.</li>
|
||||
<li>Press into a 9 × 13-inch baking dish.</li>
|
||||
<li>Bake at 350°F for 15 minutes.</li>
|
||||
<li>Cool completely before adding the next layer.</li>
|
||||
</ol>
|
||||
<p>SECOND LAYER INGREDIENTS</p>
|
||||
<ul>
|
||||
<li>8 ounces cream cheese, softened</li>
|
||||
<li>1 cup powdered sugar</li>
|
||||
<li>1 cup Cool Whip, from the large container</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Beat the cream cheese, powdered sugar, and Cool Whip together until smooth.</li>
|
||||
<li>Spread evenly over the cooled first layer.</li>
|
||||
</ol>
|
||||
<p>THIRD LAYER INGREDIENTS</p>
|
||||
<ul>
|
||||
<li>2 cups sugar</li>
|
||||
<li>6 tablespoons cornstarch</li>
|
||||
<li>6 tablespoons peach Jell-O</li>
|
||||
<li>2 cups water</li>
|
||||
<li>Fresh peaches, preferred, or canned or frozen peaches</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine the sugar, cornstarch, peach Jell-O, and water in a saucepan.</li>
|
||||
<li>Bring to a boil and cook for 3 minutes, stirring constantly.</li>
|
||||
<li>Let the mixture cool.</li>
|
||||
<li>Stir in the peaches.</li>
|
||||
<li>Spread over the cream cheese layer.</li>
|
||||
</ol>
|
||||
<p>FOURTH LAYER INGREDIENTS</p>
|
||||
<ul>
|
||||
<li>Remaining Cool Whip</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Spread the remaining Cool Whip over the top.</li>
|
||||
<li>Chill thoroughly before serving.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,33 +0,0 @@
|
||||
Piña Colada Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Piña Colada Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 Duncan Hines yellow cake mix</li>
|
||||
<li>1 small package vanilla or coconut instant pudding</li>
|
||||
<li>4 eggs</li>
|
||||
<li>1/2 cup water</li>
|
||||
<li>1/4 cup oil</li>
|
||||
<li>1/3 cup rum</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix and bake at 350°F. Cool.
|
||||
ICING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1 large Cool Whip</li>
|
||||
<li>2/3 large package vanilla or coconut instant pudding</li>
|
||||
<li>1 small can crushed pineapple, drained</li>
|
||||
<li>1/3 cup rum</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix and spread over cooled cake.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Pimento Cheese
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pimento Cheese</h1>
|
||||
<p>This is great with crackers, pita chips, or on sandwiches</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 cups shredded extra-sharp cheddar</li>
|
||||
<li>4 ounces cream cheese, softened</li>
|
||||
<li>1/2 cup mayonnaise</li>
|
||||
<li>1 4-ounce jar chopped pimentos</li>
|
||||
<li>1/4 teaspoon onion powder</li>
|
||||
<li>1/4 to 1/2 teaspoon cayenne pepper</li>
|
||||
<li>1/2 teaspoon garlic powder</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix cheeses, mayonnaise, and pimentos.</li>
|
||||
<li>Season with onion powder, cayenne, and garlic powder.</li>
|
||||
<li>Cover and chill until ready to serve.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Pineapple Cheese Ball
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Pineapple Cheese Ball</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 packages cream cheese</li>
|
||||
<li>8 1/2 ounces crushed pineapple, drained</li>
|
||||
<li>2 cups pecans, divided</li>
|
||||
<li>1/4 cup chopped red and green bell pepper</li>
|
||||
<li>2 tablespoons chopped onion</li>
|
||||
<li>1/2 teaspoon seasoning salt</li>
|
||||
<li>1/3 pound cheddar cheese</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix ingredients using 1 cup pecans.</li>
|
||||
<li>Roll ball in remaining pecans.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,27 +0,0 @@
|
||||
Quiche Lorraine
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Quiche Lorraine</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<p>8 slices bacon, cooked and crumbled
|
||||
1 cup shredded Swiss cheese
|
||||
¼ c chopped onion (I like to sauté my onions in the bacon grease)
|
||||
4 large eggs
|
||||
2 cups heavy cream
|
||||
¼ teaspoon salt
|
||||
¼ teaspoon pepper
|
||||
1/8 teaspoon nutmeg</p>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Heat oven to 425.</li>
|
||||
<li>Sprinkle bacon, cheese, and onion in pie crust.</li>
|
||||
<li>Beat eggs and other ingredients and pour over bacon and cheese.</li>
|
||||
<li>Bake 15 minutes, then reduce temp to 300 degrees and bake 30 minutes longer, or until knife inserted in center comes out clean.</li>
|
||||
<li>Let stand about 10 minutes</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,23 +0,0 @@
|
||||
Quick Buttermilk Biscuits
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Quick Buttermilk Biscuits</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<p>1 c. shortening
|
||||
4 cups self-rising flour
|
||||
1 ¾ cup buttermilk</p>
|
||||
<h2>Directions</h2>
|
||||
<p>Heat oven to 425°F.
|
||||
Cut the shortening into the flour until the mixture is crumbly.
|
||||
Add the buttermilk, stirring just until the dry ingredients are moistened.
|
||||
Turn the dough out onto a lightly floured surface and knead lightly 4 or 5 times.
|
||||
Pat or roll the dough to ¾-inch thickness. Cut with a 1½-inch round cutter and place on a greased baking sheet.
|
||||
Bake at 425°F for 12 to 14 minutes, or until lightly browned.</p>
|
||||
<p>Freezing Instructions
|
||||
Place unbaked biscuits on pans and freeze for 30 minutes, or until frozen. Transfer to zip-top freezer bags and freeze for up to 3 months. Bake frozen biscuits at 425°F for 14 to 16 minutes.</p>
|
||||
|
||||
@@ -1,33 +0,0 @@
|
||||
Ranger Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Ranger Cookies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups sifted flour</li>
|
||||
<li>1/2 teaspoon baking powder</li>
|
||||
<li>1/2 teaspoon baking soda</li>
|
||||
<li>1/2 teaspoon salt</li>
|
||||
<li>1 cup shortening</li>
|
||||
<li>1 cup brown sugar</li>
|
||||
<li>1 cup white sugar</li>
|
||||
<li>2 eggs</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>2 cups Wheaties</li>
|
||||
<li>3 cups oatmeal</li>
|
||||
<li>1 cup coconut</li>
|
||||
<li>1 cup nuts</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Sift the flour, baking powder, baking soda, and salt together in a small bowl.</li>
|
||||
<li>In a large bowl, cream the shortening, brown sugar, and white sugar. Add the eggs and vanilla.</li>
|
||||
<li>Mix the flour mixture into the creamed mixture, then add the Wheaties, oatmeal, coconut, and nuts.</li>
|
||||
<li>Drop onto a cookie sheet and bake at 400°F for 8 to 10 minutes.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,55 +0,0 @@
|
||||
Rave Reviews Coconut Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Rave Reviews Coconut Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 package yellow cake mix</li>
|
||||
<li>1 package (4-serving size) vanilla instant pudding mix</li>
|
||||
<li>1⅓ cups water</li>
|
||||
<li>4 eggs</li>
|
||||
<li>¼ cup oil</li>
|
||||
<li>2 cups shredded coconut</li>
|
||||
<li>1 cup chopped nuts</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Blend the cake mix, pudding mix, water, eggs, and oil in a large bowl.</li>
|
||||
<li>Beat at medium speed for 4 minutes.</li>
|
||||
<li>Stir in the coconut and nuts.</li>
|
||||
<li>Pour into three greased and floured 9-inch cake pans.</li>
|
||||
<li>Bake at 350°F for 35 minutes.</li>
|
||||
<li>Cool in the pans for 15 minutes.</li>
|
||||
<li>Remove from the pans and cool completely on wire racks.</li>
|
||||
<li>Fill and frost with Coconut Cream Cheese Frosting.</li>
|
||||
</ol>
|
||||
<p>Coconut Cream Cheese Frosting
|
||||
From the kitchen of: Aunt Lesa Trimm</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>4 tablespoons butter, divided</li>
|
||||
<li>2 cups shredded coconut</li>
|
||||
<li>1 (8-ounce) package cream cheese, softened</li>
|
||||
<li>2 teaspoons milk</li>
|
||||
<li>3½ cups confectioners' sugar</li>
|
||||
<li>½ teaspoon vanilla extract</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Melt 2 tablespoons of the butter in a skillet.</li>
|
||||
<li>Add the coconut and stir constantly over low heat until lightly golden.</li>
|
||||
<li>Spread the toasted coconut on paper to cool.</li>
|
||||
<li>In a mixing bowl, cream together the remaining 2 tablespoons butter and the cream cheese.</li>
|
||||
<li>Add the milk and confectioners' sugar alternately, beating well after each addition.</li>
|
||||
<li>Stir in the vanilla.</li>
|
||||
<li>Fold in 1¾ cups of the toasted coconut.</li>
|
||||
<li>Spread the frosting over the tops and sides of the cooled cake layers.</li>
|
||||
<li>Sprinkle the remaining toasted coconut over the cake.</li>
|
||||
</ol>
|
||||
<p>Use this to fill and frost the Rave Reviews Coconut Cake.</p>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Santa Fe Soup
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Santa Fe Soup</h1>
|
||||
<p>We pour this over corn chips and top it off with sour cream and grated cheese.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 pounds ground round or chuck</li>
|
||||
<li>1/2 onion, optional</li>
|
||||
<li>3 cups water</li>
|
||||
<li>2 packages taco seasoning</li>
|
||||
<li>2 packages ranch mix</li>
|
||||
<li>1 can tomatoes, undrained</li>
|
||||
<li>1 can Rotel, undrained</li>
|
||||
<li>1 can black beans, undrained</li>
|
||||
<li>1 can pinto beans, undrained</li>
|
||||
<li>1 can kidney beans, undrained</li>
|
||||
<li>2 cans shoepeg corn, drained</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Brown meat and onion and drain.</li>
|
||||
<li>Combine all ingredients and bring to boil. Reduce heat and simmer 2 hours.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Sausage Cheese Loaf
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Sausage Cheese Loaf</h1>
|
||||
<p>This is one of my favorite recipes. It’s great for parties – everyone loves it!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 pound hot sausage</li>
|
||||
<li>1 can green chiles</li>
|
||||
<li>8 to 12 ounces cheddar</li>
|
||||
<li>8 ounces sour cream</li>
|
||||
<li>8 ounces cream cheese, softened</li>
|
||||
<li>1 loaf French bread</li>
|
||||
<li>Fritos</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook and drain sausage. Mix with chiles, cheeses, and sour cream.</li>
|
||||
<li>Hollow loaf, fill with sausage mixture, and wrap tightly in foil.</li>
|
||||
<li>Bake at 400°F for 45 minutes to 1 hour until it’s hot all the way through. Serve with Fritos.</li>
|
||||
</ol>
|
||||
<p>This can easily be made a day or two ahead of time and kept in the fridge until you’re ready to cook it. Just allow extra baking time if you put it in the oven cold.</p>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Sausage Puffs
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Sausage Puffs</h1>
|
||||
<p>These go very fast!!! They are a great Bunko dish!</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cans crescent rolls</li>
|
||||
<li>1 pound mild sausage</li>
|
||||
<li>8 ounces cream cheese</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Brown and drain sausage; mix with cream cheese.</li>
|
||||
<li>Line 8x11-inch pan with one can crescent rolls, pinching seams together</li>
|
||||
<li>Spread sausage and cheese over the crescent rolls. Cover with remaining dough and pinch it together, too.</li>
|
||||
<li>Bake in the oven at the temp noted on the can, and cook about 10 minutes. Don’t let them get too flakey!!</li>
|
||||
<li>Cut into squares and serve warm.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Spanakopita
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Spanakopita</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 bags fresh spinach</li>
|
||||
<li>1 onion</li>
|
||||
<li>3 or 4 cloves garlic</li>
|
||||
<li>1 pound feta cheese</li>
|
||||
<li>butter</li>
|
||||
<li>1 egg</li>
|
||||
<li>1 box phyllo dough</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cook the onion and garlic in butter.</li>
|
||||
<li>Add the spinach and cover until the water cooks out.</li>
|
||||
<li>Add the feta cheese.</li>
|
||||
<li>Lay out one sheet of phyllo at a time, brushing each with butter. Layer and cut into strips.</li>
|
||||
<li>Place a tablespoon of filling on one end and fold into a triangle.</li>
|
||||
<li>Seal with water.</li>
|
||||
<li>Brush with egg and bake at 350°F until browned.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,23 +0,0 @@
|
||||
Spanakopita Dip
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Spanakopita Dip</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>16 ounces sour cream</li>
|
||||
<li>1 European cucumber, cut into small pieces</li>
|
||||
<li>1 teaspoon dill</li>
|
||||
<li>Seasoned salt, to taste</li>
|
||||
<li>2 or 3 fresh garlic cloves</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix all ingredients together.</li>
|
||||
<li>Yogurt may be used in place of sour cream.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,26 +0,0 @@
|
||||
Squash Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Squash Casserole</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 pound squash, cooked and drained</li>
|
||||
<li>1 stick butter</li>
|
||||
<li>1/2 onion, chopped</li>
|
||||
<li>1 cup grated cheddar</li>
|
||||
<li>1/2 cup mayonnaise</li>
|
||||
<li>1/2 green pepper</li>
|
||||
<li>2 eggs, beaten</li>
|
||||
<li>Salt and pepper</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix and bake at 350°F for 30 minutes.</li>
|
||||
<li>Top with cheese and cracker crumbs (dot with a little butter) and bake about 8 to 10 minutes more.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,28 +0,0 @@
|
||||
Strawberry Bread
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Strawberry Bread</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>3 cups plain flour</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
<li>2 cups sugar</li>
|
||||
<li>1 teaspoon baking soda</li>
|
||||
<li>3 teaspoons cinnamon</li>
|
||||
<li>1 1/4 cups pecans</li>
|
||||
<li>2 10-ounce packages frozen strawberries</li>
|
||||
<li>3 eggs, beaten</li>
|
||||
<li>1 1/4 cups cooking oil</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Thaw strawberries and mash them up some. Add eggs and oil and stir well.</li>
|
||||
<li>Mix dry ingredients, then fold into strawberry mixture.</li>
|
||||
<li>Pour into two greased loaf pans and bake at 350°F for 1 hour.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,36 +0,0 @@
|
||||
Strawberry Cake
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Strawberry Cake</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup Wesson oil</li>
|
||||
<li>1 cup nuts</li>
|
||||
<li>1 10oz package frozen strawberries, thawed</li>
|
||||
<li>1 box white cake mix</li>
|
||||
<li>1 3oz package strawberry gelatin</li>
|
||||
<li>4 eggs</li>
|
||||
<li>1/2 cup water</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix the oil, nuts, strawberries, eggs, and water.</li>
|
||||
<li>Mix the cake mix and strawberry gelatin together, then add to the wet mixture.</li>
|
||||
<li>Bake at 350°F for 30 minutes.</li>
|
||||
<li>Makes three layers.</li>
|
||||
</ol>
|
||||
<h2>Frosting</h2>
|
||||
<ul>
|
||||
<li>1 stick margarine</li>
|
||||
<li>1 pound powdered sugar</li>
|
||||
<li>1/2 package frozen strawberries, thawed</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Beat the margarine and powdered sugar together. Add the strawberries gradually, using only enough fruit and juice to make the frosting spreadable.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,40 +0,0 @@
|
||||
Sweet Potato Casserole
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Sweet Potato Casserole</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>8 sweet potatoes, peeled and sliced, cooked until done</li>
|
||||
<li>1/2 cup butter</li>
|
||||
<li>1 teaspoon baking powder</li>
|
||||
<li>1 teaspoon vanilla</li>
|
||||
<li>1/2 teaspoon cinnamon</li>
|
||||
<li>2 eggs</li>
|
||||
<li>1/2 cup sugar</li>
|
||||
<li>3/4 cup buttermilk</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Beat the butter into the hot potatoes with an electric mixer.</li>
|
||||
<li>Add the remaining ingredients and combine well.</li>
|
||||
<li>Place in a 2-quart casserole dish and bake at 350°F for 30 minutes.</li>
|
||||
<li>During the last 10 minutes, top with marshmallows or the pecan crumble topping.</li>
|
||||
<li>Return to the oven until the topping is browned.
|
||||
PECAN CRUMBLE TOPPING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1/3 cup flour</li>
|
||||
<li>1 1/2 cups brown sugar</li>
|
||||
<li>1 1/2 cups pecans</li>
|
||||
<li>1/2 cup butter, softened</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Work the flour, brown sugar, pecans, and softened butter together until nice and crumbly.</li>
|
||||
<li>Sprinkle over the casserole during the last 10 minutes of baking.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,39 +0,0 @@
|
||||
The Best Rolled Sugar Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>The Best Rolled Sugar Cookies</h1>
|
||||
<p>These are my favorite sugar cookies. They taste great with or without icing and they are easy to cut into shapes with cookie cutters.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 1/2 cups butter, softened</li>
|
||||
<li>2 cups white sugar</li>
|
||||
<li>4 eggs</li>
|
||||
<li>1 teaspoon vanilla or almond extract</li>
|
||||
<li>5 cups all-purpose flour</li>
|
||||
<li>2 teaspoons baking powder</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Cream butter and sugar; beat in eggs and extract.</li>
|
||||
<li>Stir in flour, baking powder, and salt. Chill 1 hour or overnight.</li>
|
||||
<li>Roll 1/4 to 1/2 inch thick, cut shapes, and place 1 inch apart on ungreased sheets.</li>
|
||||
<li>Bake at 400°F for 6 to 8 minutes.
|
||||
ICING</li>
|
||||
</ol>
|
||||
<ul>
|
||||
<li>1 cup confectioners' sugar</li>
|
||||
<li>2 teaspoons milk</li>
|
||||
<li>2 teaspoons corn syrup</li>
|
||||
<li>1/4 teaspoon almond extract</li>
|
||||
<li>Food coloring, optional</li>
|
||||
</ul>
|
||||
<ol>
|
||||
<li>Mix until smooth and decorate cooled cookies.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,21 +0,0 @@
|
||||
Three-cheese Dip
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Three-cheese Dip</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>8 ounces shredded cheddar</li>
|
||||
<li>1 cup mayonnaise</li>
|
||||
<li>1/2 cup sour cream</li>
|
||||
<li>Sugar to taste</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix until slightly sweet. Serve with chips or vegetables.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,32 +0,0 @@
|
||||
Tomato Bread
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Tomato Bread</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 cups Bisquick</li>
|
||||
<li>2/3 cup milk</li>
|
||||
<li>Chopped onion</li>
|
||||
<li>3/4 cup sour cream</li>
|
||||
<li>1/3 cup mayonnaise</li>
|
||||
<li>4 ounces cheddar and mozzarella</li>
|
||||
<li>3/4 teaspoon salt</li>
|
||||
<li>1/4 teaspoon pepper</li>
|
||||
<li>1/4 teaspoon oregano</li>
|
||||
<li>3 or 4 peeled ripe tomatoes</li>
|
||||
<li>Paprika</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix Bisquick and milk and press into a pie pan or casserole dish.</li>
|
||||
<li>Sauté onion in 2 tbsp. butter. Add sour cream and mix with 1/3 c. mayonnaise, cheeses, salt, pepper, and oregano.</li>
|
||||
<li>Slice or dice tomatoes and place them over crust. Spread sour cream mixture over the tomatoes and sprinkle with paprika.</li>
|
||||
<li>Bake at 400°F for 20 to 25 minutes.</li>
|
||||
</ol>
|
||||
<p>Mickey notes that she prefers substituting a deep-dish pie crust for the Bisquick crust because it’s easier. Just delete the Bisquick and milk and put the mixture into the pie crust.</p>
|
||||
|
||||
@@ -1,30 +0,0 @@
|
||||
Tomato Soup
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Tomato Soup</h1>
|
||||
<p>In a pinch, I’ve used dried basil or even a scoop of pesto, but fresh basil leaves really make a difference in this soup.</p>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>4 tablespoons to 1/2 stick butter</li>
|
||||
<li>2 onions</li>
|
||||
<li>1 peeled carrot</li>
|
||||
<li>6 garlic cloves</li>
|
||||
<li>2 32-ounce cans plum tomatoes</li>
|
||||
<li>4 32-ounce cans chicken stock</li>
|
||||
<li>1/2 teaspoon allspice</li>
|
||||
<li>2 cups heavy cream</li>
|
||||
<li>8 fresh basil leaves</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Sauté onion, carrot, and garlic in butter.</li>
|
||||
<li>Add remaining ingredients except cream and simmer 50 minutes.</li>
|
||||
<li>Purée in a food processor or blender (be careful not to overfill – it’s easy to burn yourself)</li>
|
||||
<li>Add cream, and heat to the desired temp. Serve with croutons or crusty bread.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,25 +0,0 @@
|
||||
Wedding Cookies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Wedding Cookies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>2 sticks butter, softened</li>
|
||||
<li>5 tablespoons powdered sugar (a scant less than ½ cup)</li>
|
||||
<li>1 cup chopped pecans</li>
|
||||
<li>2 teaspoons vanilla</li>
|
||||
<li>2 cups flour</li>
|
||||
<li>More powdered sugar</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Mix and roll into balls.</li>
|
||||
<li>Bake at 350°F until done.</li>
|
||||
<li>Roll in powdered sugar when cool.</li>
|
||||
</ol>
|
||||
|
||||
@@ -1,39 +0,0 @@
|
||||
Whoopie Pies
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Whoopie Pies</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>1 cup butter</li>
|
||||
<li>2 cups sugar</li>
|
||||
<li>2 eggs</li>
|
||||
<li>2 teaspoons vanilla</li>
|
||||
<li>4 cups flour</li>
|
||||
<li>1 cup cocoa</li>
|
||||
<li>3 teaspoons baking soda</li>
|
||||
<li>1 teaspoon baking powder</li>
|
||||
<li>1 teaspoon salt</li>
|
||||
<li>2 cups milk</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<p>Cream butter, sugar, eggs, and vanilla.
|
||||
In a separate bowl, mix the dry ingredients.
|
||||
Add milk to the creamed mixture and mix well.
|
||||
Add the blended dry ingredients and mix well again.
|
||||
Drop by teaspoonfuls on ungreased sheets and bake at 350°F for 7 to 8 minutes. This will make about 50 3” pies.
|
||||
Cool, then fill.
|
||||
FILLING</p>
|
||||
<ul>
|
||||
<li>1 cup shortening</li>
|
||||
<li>1 1/2 teaspoons vanilla</li>
|
||||
<li>Small amount milk</li>
|
||||
<li>1 small jar marshmallow cream</li>
|
||||
<li>1 pound confectioners' sugar</li>
|
||||
</ul>
|
||||
<p>Cream shortening, sugar, and vanilla. Add marshmallow cream and cream again, adding milk as necessary. Fill cooled pies.</p>
|
||||
|
||||
@@ -1,22 +0,0 @@
|
||||
Spinach Salad
|
||||
|
||||
|
||||
|
||||
Home
|
||||
|
||||
|
||||
|
||||
<h1>Spinach Salad</h1>
|
||||
<h2>Ingredients</h2>
|
||||
<ul>
|
||||
<li>Spinach</li>
|
||||
<li>Canned Mandarin oranges</li>
|
||||
<li>1/2 purple onion</li>
|
||||
<li>1/2 cup walnuts, sautéed in butter until brown</li>
|
||||
</ul>
|
||||
<h2>Directions</h2>
|
||||
<ol>
|
||||
<li>Combine salad ingredients.</li>
|
||||
<li>Mix 1/3 cup mayonnaise and 3 tablespoons orange juice for dressing.</li>
|
||||
</ol>
|
||||
|
||||
10
compose.yml
10
compose.yml
@@ -1,10 +0,0 @@
|
||||
services:
|
||||
eleventy:
|
||||
build: .
|
||||
ports:
|
||||
- "8080:8080"
|
||||
volumes:
|
||||
# Sync your local files with the container so hot-reloading works
|
||||
- .:/app
|
||||
# Prevent your local machine from overwriting the container's node_modules
|
||||
- /app/node_modules
|
||||
@@ -1,4 +1,8 @@
|
||||
module.exports = function(eleventyConfig) {
|
||||
eleventyConfig.setServerOptions({
|
||||
host: "0.0.0.0",
|
||||
port: 8080
|
||||
});
|
||||
return {
|
||||
dir: {
|
||||
input: "src", // Where your markdown files live
|
||||
|
||||
Reference in New Issue
Block a user