Peanut Butter Fudge

*Mom's Recipe ;-P

3 c. sugar
3/4 c. margarine
2/3 c. milk
1 c. peanut butter
1 jar marshmallow cream
1 tsp. vanilla

Directions
Mix sugar, margarine and milk (bring to a boil for 5 min).  Remove from heat and add peanut butter until melted then add marshmallow cream.  Pour in a pan and cool.

Corn Casserole

*Miss Cindy's Recipe

1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn, drained
1 c. grated sharp cheddar cheese
1 c. cracker crumbs
1/2 grated onion
1 (2 oz.) jar pimiento
1 egg
2/3 c. evaporated milk
1/2 c. butter, melted
1 tsp. salt
1 1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 c. chopped bell pepper
paprika

Directions

Mix all ingredients together, except paprika, in order given stirring well.  Pour into slightly oiled casserole, sprinkle with paprika and bake at 400F approx 1 hour.

Serves 12

Apricot Nectar Cake

*Miss Cindy's Recipe

1 pkg. yellow cake mix
3/4 c. cooking oil
Apricot nectar
2 tsp. lemon extract
4 eggs, separated
1 1/2 c . confectioners' sugar
2 Tb. lemon juice

Directions

Combine cake mix, cooking oil 5 1/2 oz. apricot nectar, lemon extract and egg yolks in electric mixer bowl.  Mix at low speed for 5 minutes.  Fold in stiffly beaten egg whites, place batter in greased tube pan.  Bake at 350F for 35-40 minutes.  Let cool slightly; remove from pan.  Combine 2 Tb. apricot nectar and remaining ingredients; beat until smooth.  Spread over hot cake. 

Yield: 12 servings

Grandma Lemmon's Apple Cake

4 c. chopped apples (packed)
1 c. chopped nuts
2 c. sugar
3 c. flour
1 c. oil
2 eggs beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Directions

Put apples, sugar and nuts in a bowl. Stir and let stand 1 hour. Add eggs, vanilla and oil.  Sift dry ingredients.  Add stirring only into mixture. Bake 1 hour at 350F in tube pan.

Banana Split Cake

*via Kraft Recipes

 

What You Need

 

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1cup  sugar, divided

1/3 cup  butter, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can  (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  chopped PLANTERS Pecans

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Kraft Kitchens Tips

Size-Wise

This banana split-inspired dessert makes a great treat to share with friends and family.

Shortcut

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

servings

total:
24 servings

Oreo Cookie Delight

*Miss Renea's Recipe ;-)

Bottom:  Blend 28 Oreos with 1 stick of melted butter and spread on bottom of 9x13 in. pan.  Freeze for 2 minutes.

Middle:  Mix 1 c. sugar 1 8 oz. softened cream cheese.  Blend with a few crushed up Oreos.  Add 1/2 of a large container of Cool-Whip and spread on top of Oreo layer.

Top:  Mix 3 c. milk with 1 3 oz. instant vanilla and 1 3 oz. chocolate instant pudding.  Spread on top. 

Refrigerate until ready to serve.

Miss Isabelle's Banana Bread

Ingredients

1/2 c. butter at room temp.
1 c. sugar
2 eggs
1 c. unbleached flour
1/2 c. corn flour or corn starch
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream or yogurt
1 tsp. vanilla
1/2 c. chopped walnuts or pecans or choc. chips

Directions

Preheat oven to 350F.  Cream butter, sugar and eggs. Sift the dry ingredients and combine with the butter mixture.  Blend well.  Add the bananas, sour cream and vanilla.  Stir well.  Stir in the nuts and pour into a well-buttered 9x5x3 inch loaf pan or several smaller pans.

Bake 1 hour.  Turn onto a rack to cool.

Chicken and White Bean Stew

*Mom and Dad's Recipe via BHG

 

Ingredients

 

2 lbs. skinless, boneless chicken

1 tsp. ground cumin

1/8 tsp. ground black pepper

1 Tb. olive oil

1 block of cream cheese

1 15 oz. can Great Northern white kidney beans, rinsed and drained, 

1 15 oz. can butter beans

1 c. reduced-sodium chicken broth

1/2 c. chopped red onion (1 med)

1 4 oz. can diced green chile peppers

4 cloves garlic, minced

1/4 c. shredded sharp cheddar cheese

Fresh parsely leaves (optional)

Directions

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

 

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

 

 

Chicken Tortilla Soup

*Mom and Dad's Recipe ;-P via Taste of Home

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

Directions

• Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
• In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
• Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

Cheesecake

*Sharon's Recipe :-)

3   8 OZ PKG. CREAM CHEESE. REGULAR.  DOES NOT COME OUT AS WELL WITH, LESS CALORIES, LESS SODIUM, ECT.

2   TSP   VANILLA

5   EGGS

1   CUP SUGAR  GRANUALTED

GRAHAM CRACKER CRUMBS  ABOUT  1/2 BOX.  CAN CRUSH YOUR OWN, OR USE THE ALREADY CRUSHED TYPE

2 TBSP GRANULATED SUGAR.

DASH OF CINNAMON

3   TBSP  BUTTER

1   PINT SOUR CREAM 

1/8   CUP GRAN. SUGAR

1   TSP VANILLA

MIX CRUMBS, 2 TBSP. SUGAR, CINNAMON, AND MELTED BUTTER.  PRESS BOTTOM AND SIDES OF SPRINGFORM PAN.  MAKE SURE IT IS COVERED.

SEPARATE EGGS, RESERVING WHITES.  IN MED/LARGE MIXING BOWL, COMBINE SOFTENED CREAM CHEESE, 1  CUP  SUGAR, VANILLA AND 5 EGG YOLKS.  BEAT ON MEDIUM SPEED UNTIL SMOOTH.  I OTHER BOWL, BEAT THE EGG WHITES UNTIL PEAKS FORM.  GENTLY FOLD INTO CREAM CHEESE MIXTURE.   POUR INTO SPRINGFORM PAN.  BAKE AT 300 DEGREES UTIL LIGHTLY BROWNED, AND KNIFE INSERTED IN MIDDLE, COMES OUT CLEAN.  WHILE IT IS BAKING, MIX SOUR CREAM WITH 1/8 CUP GRAN. SUGAR, 1 TSP VANILLA.  WHEN CAKE IS DONE, POUR THE SOUR CREAM MIXTURE OVER TOP AND RETURN  TO OVEN= ABOUT TEN MINUTES.  REMOVE, LET COOL.  REFRIGERATE.  CAN USE ANY OF YOUR FAVORITE PIE FILLINGS FOR TOPPING. 

Blonde Things

*Sharon's Recipe :-)

4  1/2 CUPS ALL PURPOSE FLOUR

1  1/2 CUPS BROWN SUGAR- PACKED

1   1/2 CUPS GRAN. SUGAR

4 TSP  BAKING POWDER

2 TSP   SALT

2 CUPS BUTTER - SOFTENED

2 TSP VANILLA

4  EGGS

1   12 OZ PKG.  NESTLES CHOCOLATE CHIPS  SEMI SWEET

1   12 OZ PKG.  NESTLES BUTTERSCOTCH CHIPS

MIX BUTTER AND SUGARS TILL CREAMY.  ADD EGGS, SALT, BAKING POWDER, FLOUR, VANILLA.  BLEND WELL.  ADD CHOC. AND BUTTERSCOTCH CHIPS.  MIX.  SPRAY A 9 X 13 PAN WITH PAM.  PUT MIXTURE INTO PAN.  BAKE AT 300 UNTIL GOLDEN BROWN.  ABOUT 25-30 MINUTES.  OVER BAKING WILL MAKE THEM HARD,.  YOU WANT TO KEEP THAT CHEWINESS.  

Peanut Butter Balls

*Sharon's Recipe :-)

 

1   18 OZ JAR CREAMY PEANUT BUTTER ( I USE JIFF)

2    STICKS BUTTER

1  1/4 LBS POWDERED SUGAR

2   TBSP. VANILLA

12 OZ NESTLES  SEMI SWEET CHOC, CHIPS.  (I SOMETIMES MIX 1/2 SEMI CHOC. WITH 1/2 MILK CHOC.)  USING ALL MILK CHOC IS REALLY 

TOO SWEET.  BUT YOUR PREFERENCE............

1/4   BAR (NOT BOX) PARAFIN WAX.  HOUSEHOLD VARIETY.

MIX PEANUT BUTTER AND BUTTER UNTIL CREAMY.  ADD POWDERED SUGAR.  MIX AND THEN KNEAD A FEW MINUTES.  THIS MAKES THE CANDY WELL BLENDED AND CREAMIER.   ROLL INTO BALLS -- YOU ALL KNOW THE SIZE..........ABOUT THE SIZE OF A SMALL WALNUT.  YOU CAN ALSO ROLL OUT ABOUT 1/4 " AND USE SMALL COOKIE CUTTERS TO MAKE YOUR FAVORITE SHAPES.  

IN TOP OF DOUBLE BOILER, MELT WAX, AND CHOC CHIPS.  MIX.  USING TWO FORKS,  DROP[ CANDY INTO CHOC.  QUICKLY COAT AND LIFT OUT WITH ONE FORK.  SHAKE OFF EXCESS CHOC.  PLACE ON WAXED PAPER.  USE FORK NUMBER TWO TO EASE CANDY OFF FORK NUMBER ONE.

LET SET.

Chocolate Fudge

*Sharon's Recipe ;-)

 

4 1/2 CUPS GRANULATED SUGAR

1  13  OZ CAN EVAPORATED MILK

2 8 OZ HERSHEY BARS (OR EQUIV.)

1  12 OZ PKG NESTLES SEMI SWEET CHOCOLATE CHIPS

1   7 OZ JAR MARSHMALLOW CREME

1   TSP. VANILLA

1   TBSP. BUTTER

PUT HERSHEY BARS, BROKEN  IN PIECES, CHOC. CHIPS, VANILLA, BUTTER AND MARSH. CREME INTO A LARGE BOWL.  

PLACE SUGAR AND MILK IN LARGE POT.  BRING TO A BOIL.  BOIL FOR 6 MINUTES.  POUR OVER REMAINING INGREDIENTS.  BEAT UNTIL SMOOTH.  POUR INTO A 9 X 13 PAN WHICH HAS BEEN BUTTERED.  LET SET.  YUM, YUM

Peanut Butter Blossoms

via Crisco

Ingredients:

• 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup Smucker's® Natural Creamy Peanut Butter, stirred
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped 

Directions:

HEAT oven to 375°F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.  STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.  BAKE 10 to 12 minutes or until golden brown.  TOP each cookie immediately with a chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Puerto Rican Flan

1 c. sugar

Melt sugar over medium heat until it carmalizes (amber color). Pour into the bottom of a metal pie pan. 

4 eggs
1 pkg. cream cheese
1 can evaporated milk
1 can condensed milk
2 Tb. vanilla

Put all ingredients in blender and blend until mixed thoroughly. Pour over sugar glaze.  Put in a water bath (deep pan filled with water ) in the oven at 350F.

Cook for 1 hour or until toothpicked center comes out clean.

Take out of water and let it cool. Then put in refrigerator to chill. When ready to serve run a knife around edge of pie plate.  Put serving platter on top of it and flip over onto platter.  

Coconut Oatmeal Monster Cookies

2 c. Old Fashioned Oats
1 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. butter
1 c. firmly packed brown sugar
1/2 c. sugar
2 large eggs
2 tsp. vanilla
1 1/3 c. shredded coconut
1 c. raisins
1 c. walnuts
1 bag of chocolate chips
1 bag of butterscotch chips

Heat oven to 340F.  Grease large cookie sheet.  Combine oats, flour, baking soda, and salt in bowl.  Set aside. Beat butter and sugars until light and fluffy.  Beat in eggs and vanilla.  With mixer at low speed, beat in dry ingredients.  Stir in coconut and raisins.  Using 1/4 c. measure, scoop cookie dough onto sheet, placing scoops 3 in apart.  Bake 15-18 min.