Okay ladies...this is what I had put together over Christmas and not sure I ever sent anything out...There ARE LOTS of recipes on here...hope you enjoy them!!!
1 cup cold butter (no substitutes)
2 cups flour
1 egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/2 cup flaked coconut
1/4 cup finely chopped pecans
In a bowl, cut the butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Cover and chill several hours or overnight. Divide dough into fourths. On a sugared surface, roll each portion into a 10 inch circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut eat circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 inch apart on ungreased baking sheets. Bake at 350 for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen
1-1/4 cups sugar
½ stick margarine or butter softened
2 large eggs
1-1/2 cups mashed ripe bananas (approx. 4)
½ cup butter milk (or whole milk)
1 teaspoon vanilla
2-1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. With shortening, grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 in., or 1 loaf pan 9 x 5 x 3in.
Mix sugar & margarine in large bowl. Stir in eggs until well blended. Add bananas, milk, and vanilla. Beat until smooth. Stir in flour, baking soda & salt just until moistened. Stir in nuts. Pour into pans.
Bake 8 inch loaves about 1 hour, 9 inch loaf about 1-1/4 hours or until toothpick inserted in center ocmes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans, remove from pans & place top side up on wire rack. Cool completely before slicing. Wrap tightly & store at room temperature up to 4 days or refrigerate up to 10 days.
Macaroon Kiss Cookies
1/3 cup butter, softened
1 3 oz package cream cheese softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoons salt
5 cups coconut (14oz)
54 Hershey Kisses
Cream butter, cream cheese & sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract & orange juice. Beat well.
Combine flour, baking powder & salt. Gradually add to creamed mixture. Stir in 3 cups of the coconut. cover tightly and chill for 1 hour or until dough is firm enough to handle.
Shape doug into 1 inch balls. Roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 for 10-12 minutes or until lightly browned. Remove from oven. Immediately press unwrapped kiss on top of each cookie. Cool 1 minute. Carefullly remove from cookie sheet and cool completely on wire rack. Makes approx. 4-1/2 dozen.
Sweet Sausage Rolls
1 tube (8 ounces) refrigerated crescent rolls
24 miniature smoked sausage links (Oscar Meyer Li’l Smokies – usually come 48-50 in a pack)
½ cup butter or margarine melted (I use butter)
½ cup chopped walnuts
3 tablespoons honey
3 tablespoons brown sugar
Note: I always double, triple or quadruple this recipe.
Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 triangles. Place a sausage on the long end and roll up tightly; set aside. Combine the remaining ingredients in an 11x7x2 inch baking dish (dish will need to be larger if doubling, tripling or quadrupling), Arrange sausage rolls, seam side down in butter mixture. Bake uncovered at 400 degrees for 15-20 minutes or until golden brown.
Yield: 2 dozen
(one half recipe)
1 lb brown sugar
2 cups white sugar
1—1/2 tsp vanilla
1-1/2 tsp karo syrup
4 tsp baking soda
½ lb butter
1-1/2 lbs peanut butter
9 cups oatmeal
½ lb chocolate chips
½ to ¾ lb M&Ms
Preheat oven to 350 degrees. Mix ingredients in order given in a very large bowl until blended. (Takes alot of arm action with the mixing - I use a wooden spoon) Drop by large spponfuls and flatten on ungreased cookie sheet. Bake 12 minutes. Do not overbake.
Caramel Filled Chocolate Cookies
2-1/2 cups flour
¾ cup cocoa
1 teaspoon baking soda
1 cup sugar
1 cup packed brown sugar
1 cup butter soft
2 teaspoons vanilla
1 cup chopped pecans
1 tablespoon sugar
Heat oven to 375 degrees. Lighltly spoon flour into measuring cup and level off. In small bowl combine flour, cocoa, and baking soda – blend well.
In large bowl beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. For each cookie with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
In small bowl, combine the remaining ½ cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheet.
Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes remove onto wire rack. Yield 4 dozen cookies.
Peppermint Pattie Cookies
2/3 cup butter or margarine softened (I use butter)
1 cup sugar
½ teaspoon vanilla
1-1/2 cups flour
1/3 cup Hershey’s cocoa
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon milk
12 to 14 small York Peppermint Patties
In large mixer bowl; beat butter and sugar, add egg and vanilla and blend well. In separate bowl stir together flour, cocoa, baking soda and salt. Add to butter mixture alternately with milk, blending well. Refrigerate dough about 1 hour or until firm enough to handle (dough will be a little soft). Lightly grease cookie sheet. Heat oven to 350 degrees. Shape small portion of dough around unwrapped peppermint pattie, completely covering candy. Place on prepared cookie sheet. Bake 10-12 mintues or until set. Cool 1 minute. Remove fro mcookie sheet to wire rack. Coo.l completely. About 12-14 cookies.
I always double or triple this recipe.
1 cup butter, softened (no substitutes)
½ cup sugar
1 teaspoon vanilla extract
2-1/4 cups all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Form dough into 1 inch balls and press thumb or forefinger in middle to make a ½” impression. Spoon raspberry jam into center of cookie. Bake at 350 for 15 minutes. Cool for 2 minutes. Remove to wire rack. Cool completely.
Santa’s Snicker’s Surprises
2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
1 tsp vanilla
3-1/2 cups all purpose flour sifted
1 tsp baking soda
½ tsp salt
1 pkg (13 oz) Snickers Miniatures
20 melted Hershey kisses (for garnishing if desired)
Combine butter, peanut butter and sugars until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours. Unwrap all Snickers Miniatures.
Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a Snickers mini in the center of each piece of dough. Form the dough into a ball around each Snickers. Place on greased cookie sheet. Bake at 350 degrees for 8 minutes. Cool on baking rack for 3 minutes. Spruce up cookies by drizzling melted chocolate over the top if desired.
Chocolate Chip Cheesecake
2 – 8 oz cream cheese
½ C – sugar
½ t – vanilla
2 – eggs
¾ C – mini chocolate chips (divided)
1 – 9 in graham cracker crust
Mix together cream cheese, sugar, and vanilla on medium speed until well blended. Add eggs and mix until blended. Stir in ½ cup of chocolate chips. Pour mix into crust. Sprinkle top with remaining chocolate chips. Bake at 350 degrees for 40 minutes.
I usually cook mine a few minutes longer . I like to see it a little brown along the edge so I know it's done.
Chocolate Chip Cookie Peanut Butter Bars
1 ½ C Peanut Butter
1 ½ C Powdered Sugar
1 ½ t Vanilla
1 Chocolate Chip cookie dough (roll)
Preheat oven to 350o. Mix together peanut butter, powdered sugar, and vanilla. Mix well.
In bottom of 9x9 pan press down half of the cookie dough roll with floured fingers. Put peanut butter mixture on next and press down. Crumble remaining cookie dough evenly on top of peanut butter mixture.
Bake for 25 minutes or until top is golden brown. Cool for 30 minutes. Then cool in fridge for 1 hour. Cut & serve!
Recipe can be doubled and a 13x9 pan used.
These are sooooooo yummy!!!
1 1/2 pounds extra lean ground beef
1 8-ounce can tomato sauce
1 cup soft bread crumbs
1 small onion -- finely chopped
1 egg -- slightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon brown sugar -- packed
1 teaspoon dry mustard
Heat oven to 350 degrees.
Reserve 1/4 cup tomato sauce. In large bowl, combine ground
beef, remaining tomato sauce, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic powder and pepper, mixing
lightly but thoroughly.
Either grease a large muffin tin lightly and firmly pack the
meat mixture into six of the muffin tins or divide mixture into
sixths and shape to form six little loaves, and place in an open
roasting pan. Combine reserved tomato sauce, brown sugar and
mustard; spread over top of loaves.
Bake for 20 to 35 minutes or until no longer pink and juices run
clear. To serve, carefully remove from muffin pan, or cut each
mini meatloaf into 1-inch thick slices.
2 cups OREO Chocolate cookie crumbs (about 20 cookies)
6 tbsp butter or margarine, melted
1 bag (14 oz) Caramels (we use Kraft, but any will do)
½ cup milk
1 cup Pecan pieces
3 pkg (8 oz each) Cream Cheese, softened
¾ cup sugar
1 tbsp vanilla
2 squares Baker’s Semi-Sweet Baking Chocolate
Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and up side of pan.
PLACE caramels and milk in small microwavable bowl. Microwave 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store cheesecake in refrigerator after it cools.
2pkg (8 oz each) Cream cheese, softened
½ cup sugar
½ tsp vanilla
½ canned pumpkin
½ tsp ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
1 Graham Cracker Pie Crust (6 oz)
Heat oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
9 Lasagne noodles (uncooked)
1 pound ground meat (beef or turkey is fine, I prefer hamburger, some prefer sausage)
1 jar spaghetti sauce (sometimes I end up using 1.5 jars b/c I have an oval crockpot not round so there is more surface area)
1 small container ricotta cheese
cheddar and mozarella, grated
1. Brown the meat in a skillet. Drain fat if necessary. Stir spaghetti sauce into meat.
2. Put just enough water in your crockpot to cover the bottom. Now break 3 lasagne noodles in half so they fit in the crockpot and layer them on the bottom.
3. Spoon 1/3 of meat and sauce onto noodles. Make sure you spread it around so all the noodles are covered. Any bare naked noodle will cook hard and crunchy. Husbands will complain.
4. Spoon on 1/3 of ricotta cheese.
5. Sprinkle on 1/3 of grated cheddar and mozzeralla. I don't know how much you'll need. How well do you like cheese?
6. Now repeat all the layers: noodles, meat/sauce, cottage cheese, grated cheese. Do it one more time. 3 complete layers. Simmer on low all afternoon.
Yes, it really is that easy!
ETA: I think I usually add spices to the sauce mixture before I start layering, like oregano, basil, fennel, garlic, basic stuff like that. And sometimes I sprinkle parsley on the top.
Herbed Lime Chicken
1 Bottle of Italian Salad Dressing
1/2 cup lime juice
2 limes halved & sliced
2-3 cloves minced garlic
1 tsp dried thyme
1-2 lbs boneless, skinless chicken (or turkey breast)
Mix first 5 ingredients and marinate chicken for at least 1 hr. Grill or bake. I've also done this as kabobs w/ veggies and it's GREAT!!!
Peach Blackberry Cobbler
1 c. sugar
3 tbsp cornstarch
1/2 tsp cinnamon
6 large ripe peaches
2 tbsp butter
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
2 tsp vanilla
1 pint of blackberries
Combine 1 c. sugar, cornstarch and cinnamon in large bowl. Add peeled peaches and toss to coat. Butter an 8" sq pan and add peach mix to pan. Sprinkle blackberries over peaches. Wisk flour, 2 tbsp sugar, baking soda and salt. Cut in 1/2 cup butter until coarse crumbs are formed. In a small bowl, beat egg. Add milk and vanilla to egg and beat well. Add flour mix to egg mix and stir until just combined. Drob by large spoonfuls over peaches. Bake 25-30 min. at 375. It's so much easier than it looks written out and my family loves this!!!
Mom's Summer Slush
4-5 bananas (mashed)
1 can frozen lemonade concentrate
1 can frozen OJ concentrate
1 large can pineapple juice (64 oz)
1 large can apricot nectar (optional)
Combine first 5 ingredients and freeze overnight. Partially thaw and then add ginger ale to taste. My mom has made this as long as I can remember and it's sooo good when it's hot-and if you're brave it's also good w/ a little vodka mixed in!!!
They don’t drink alcohol at my parents house but this is what we had growing up-It’s so yummy!
1 pkg strawberry Kool-Aid 1 pkg raspberry Kool-Aid 1 1/2 cups of sugar 1 SMALL frozen lemonade 2 quarts water 2 quart gingerale
Chicken Tortilla Soup
Chicken Breast (1 lb?)
Can Stewed Tomatoes (rotel or something w/ green chilis)
4-6 cups chicken broth
2 cans of beans (pinto, pinquillos, black-whatever you like)
Can of corn
First I start with browning the chicken breast, cut up (with some mexican seasoning), then I add the chicken broth, canned stewed tomatoes, beans, can of corn and then cilantro. I just add whatever I have in my pantry. No recipe. I like it kinda spicy and I put the chips in the bottom of the bowl and put sour cream on top.
1 pkg stew meat
fresh mushrooms (I like portabellas that are already sliced or the little button ones)
frozen green beans
1 can crushed tomatoes
stew seasoning mix
I layer everything-meat at the bottom, mushrooms on top. I never follow the directions on the seasoning pkt-just dump some on top of the meat and the rest over the whole thing. I use the qty we have and just fill up the crock pot.
Home Made Chili (Doug’s Grandma’s recipe)
Saute 1 cup chopped celery, 1 large chopped onion and 1 ½ lbs of hamburger together. Season with Salt and Pepper. 1 Qt of tomatoes blended, 2 15 oz cans chili beans, 3 tbsp pearl barley, 1 tbsp sugar, chili powder to taste, about 1 qt of water. Combine all ingredients and put in a crock pot. Simmer on low for 3-4 hours.
2 lbs Pork Loin cubed
1 Jar (8 oz) Sweet and sour sauce
1 can (reg. Size) chicken broth
1 can pineapple chunks (14 oz) drained
1 chopped green pepper
2 cups of uncooked minute rice
1 chopped onion
Put meat, onion, sweet and sour sauce and chicken broth in crock pot. Cover and cook on low 8-10 hours. Stir in uncooked rice, pineapple and green pepper and cook an additional 20 minutes
14 oz bag of caramels (unwrapped)
¼ cup of water
6-8 cups of Rice or Corn Chex (can mix these two)
2 cups of cashews
Melt Caramels and water in microwave. Grease a cookie sheet and mix cereal and cashews. Spread on cookie sheet. Pour caramel over the top. Mix together. Bake for 25 minutes at 300 degrees STIR after 15 MIN. Let cool on wax paper and then break into pieces.
Peanut Butter Blossoms
½ cup shortening
¾ cup peanut butter
1/3 cup white sugar
1/3 cup brown sugar
2 tbsp milk
1 tsp vanilla
1 ½ cup of flour
1 tsp baking soda
½ tsp salt
¼ cup white sugar
Beat Shortening and peanut butter together. Add sugars, then milk, egg and vanilla. Stir together flour, baking soda, salt. Beat into peanut butter mixture. Shape dough into 1 inch balls. Roll in remaining sugar. Bake 8-10 minutes at 375 degrees or until browned. Press chocolate stars into center of cookie immediately after removing from the oven. Cool completely.
Peppermint Dessert (my family has made this for Christmas for as long as I can remember)
1 8 oz carton of cool whip
2 cups of crushed oreos
2 tsp sugar
½ tsp vanilla
2 cups small marshmallows
¾ cup candy canes crushed.
Crush cookies and cover bottom of cake pan or pie tin. Keep some crumbs for topping. Mix candy, marshmallows and whipped cream. Put mixture over crumbs and sprinkle rest of oreo crumbs on top. Let stand overnight or you can freeze. Very light and fluffy!
Smoky Bacon Wraps
1 lb sliced bacon
1 pkg (16 oz) little smokies
1 cup packed brown sugar
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place on a cookie sheet (one WITH edges) that is lined with foil. Sprinkle with Brown Sugar. Bake uncovered at 400 degrees for 30-40 minutes until bacon is crisp and sausage is heated through. VERY Yummy!
Greek Green Beans
1 16 oz. pkg. frozen green beans
several slices of bacon
1/2 c. chopped onion
several minced bunches of garlic
1 can chopped tomatoes
Partially cook frozen beans in small amount of water and drain. Cut up and brown bacon, remove from grease to pan of beans. Sauté' onion, and garlic in bacon grease. Remove onion, garlic and grease to pan of beans. Add tomatoes, season to taste. Simmer until ingredients are cooked together. This is a really to-taste recipe - add the ingredients in quantities that you like.
**Jules, never tried this - but have to say that all of that bacon grease sounds yummy!
Boneless Chicken Breasts
Soak skewers in water. Then cube chicken and place in large bowl. Pour enough olive oil to lightly coat each piece. Sprinkle oregano, salt, pepper, garlic powder over chicken and mix together. Place chicken on skewers. Grill until done. Then, before serving, squeeze lemon juice on the top. Serve with feta cheese.
**Jules, this is DHs recipe - super super super yummy. Actually making my mouth water right now!
Spanikopita (Spinach and cheese pastry)
1 cup fresh spinach (leaves only, well packed)
1 tsp. olive oil
2 TBS fresh dill
4 TBS crumbled feta cheese
2 eggs, beaten
salt/pepper to taste
1/4 cup of butter, melted
6 sheets phyllo pastry
1. Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
2. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.
1 can of Eagle Brand milk
30oz. of chocolate chips (mint or milk or dark or raspberry or peanut butter, etc)
Melt together in a saucepan and poor into a wax paper-lined container. Let cool then cut into cubes.
*So so so easy and always rich and creamy. Love it! I give them as Christmas gifts.
Cranberry Pear Relish:
½ cup brown rice syrup (approx.)
3 cups fresh cranberries, sorted and rinsed
2 ripe pears, peeled and cut into cubes
Pinch of salt
Sugar (to taste)
Heat rice syrup in a large saucepan over medium heat until foamy. Add cranberries, pears, salt and sugar. Return to a boil. Reduce heat and simmer 25-30 minutes, until the cranberries pop. Transfer to a serving bowl and chill. Before serving, garnish with lemon zest or garnish of choice.
Note: can be made day before. Be sure to chill in serving dish, as Relish will set. I like this best when still warm.
chocolate salted crackers:
1 package saltine crackers
1 package chocolate chips
1 package slivered almonds, chopped nuts, toffee bits (anything you'd like as a topping)
1 cup butter
1 cup sugar
heat oven 325 degrees. melt butter and sugar on the stove in a pot. line baking sheet with saltine crackers ( should fit about a package on the sheet). Pour melted sugar/butter mixture over crackers. Bake in oven for five minutes. Take out of oven poor chocolate chips over the crackers. Allow to soften (about 5 minutes). Spread softened chocolate over crackers. Top with your favorite nuts, or candies. put in fridge to harden. Once hardened take out and break into pieces!
Shrimp Orzo pasta
10 oz orzo
1 tablespoon butter
1 lb med shrimp (cleaned, deveined)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
3 medium chopped tomatoes
1 (3.4 to 4 oz) pkg reduced-fat crumbled feta cheese
Prepare orzo according to directions. In large nonstick skillet, melt butter over med-high heat. Add shrimp, salt, pepper and basil; cook 3 to 5 minutes or until shrimp turn opaque throughout; stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat. Drain orzo; toss with shrimp mixture and feta.