These are my favorite, tried and true recipes. They've
been in the family for years, and I hope you get as much use and enjoyment out of them
as I have!
The recipes with my name in the title are ones that I modified to be my own personal
recipe.
I'll post more as I have time. Bon appetit!
Jeanette's Cheesy Chicken Quiche
This main dish "pie" looks and smells delicious!
And it's very easy to prepare!
|
9-inch frozen deep dish pie shell
3/4 cup chicken (1 full breast), cooked & cubed
1 cup brick cheese, grated (about 4 oz.)
1/3 cup green onion, sliced
1/2 cup cashew pieces
optional: 1 cup walnuts, chopped
[other nuts besides walnuts can be
used]
|
1/2 tsp. salt
3 eggs, slightly beaten
1/8 tsp. pepper
1 cup milk
2 tsp. corn starch
parmesan cheese |
1. Mix and spread chicken, cheese, green onion and cashews in pie shell.
(You can add an optional cup of chopped
walnuts or other nuts here. Or you can omit all nuts.)
2. Into a 2-quart bowl, stir a small amount of milk into corn starch. Add salt,
pepper, eggs and rest of milk. Mix well.
3. Pour into pie shell. Sprinkle with parmesan cheese. Place on baking
sheet.
4. Bake at 375 degrees for 35-45 minutes until an inserted knife in center
comes out clean. Let stand for 10 minutes.
Serves 6.
*Note: Use with Pat-in-Pan Crust, below.
|
Pat-in-Pan Crust
This simple crust has a slightly sweet flavor and compliments
all fillings.
2 cups flour
2/3 cup margarine
1/2 cup chopped nuts (almonds or pecans)
1/2 cup powdered sugar
Mix ingredients. Press firmly into ungreased pie plate. Makes two 9-inch pie
shells. Bake 15 minutes at 350 degrees F.
(Pre-baking the crust is not required for the cheesy chicken
quiche.)
|
Jeanette's Nutburgers
Guests always comment on how wonderful this recipe
smells when being cooked.
And it accommodates vegetarians too.
|
3 slices whole-grain bread
2 cups raw peanuts
1 tsp. salt
1 tbsp. chopped onion (or onion powder)
2 tbsp. chopped green pepper
|
3/4 cup milk
1 egg
Soy oil (in frying pan) |
|
Crumb bread in blender; put in bowl. Chop nuts in blender; mix nuts and salt
with crumbed bread. Add the rest of ingredients and stir together. Heat large
frying pan (keep flame medium to low), then add oil (let it get hot), then add
nutburgers and fry until it turns golden brown, turning over regularly (check
for burning). It usually takes about 30-40 minutes (cover after the first
browning) to cook completely.
You can either make into patties and fry, or my preferred way is to fry in
large chunks (cut up nutburger like sloppy joe meat in pan with spatula), then
serve in pita pockets with cream cheese.
|
Azteca Beef and Cheese Tort
This Mexican recipe is simple, impressive and utterly
delicious!
|
12 oz. (2 cups) shredded Cheddar cheese
12 oz. (2 cups) shredded Monterey jack cheese
4 oz. can diced green chiles, drained
1 lb. ground beef |
1/2 cup sliced green onions
12 oz. jar salsa (I use Pace mild chunky)
1 pg. Azteca salad shells |
| Heat oven to 375 degrees F. Brown beef in a skillet.
In medium bowl, combine beef, cheeses, green chiles and green onions. Place one
unformed salad shell in 8-inch (1.5 quart) round baking dish or large baking pan.
Spoon 1/4 of the meat/cheese mixture evenly over the salad shell. Repeat layers
with remaining salad shells, making a stack. Pour desired salsa over the top;
sprinkle with remaining meat/cheese mixture. Bake at 375 degrees F for 20-25
minutes or until thoroughly heated. Cut into wedges and serve with sour cream.
Makes 4-5 servings. |
Yummy Porcupine Meatballs
Growing up, we always brought this recipe to potlucks,
and it went very fast!
|
1 can (10.5 oz) condensed tomato soup
1 lb. ground beef
1/4 cup uncooked rice*
1 egg, slightly beaten
1/4 cup minced onion |
2 tbsp. minced parsley
1 tsp. salt
1 small clove garlic, minced
2 tbsp. shortening
1 cup water |
|
Mix 1/4 cup soup with beef, rice, egg, onion, parsley and salt. Shape into
1.5-inch balls (about 16). Brown meatballs and garlic in shortening in skillet;
blend in remaining soup and water. Cover; simmer 40 minutes or until rice is
tender. Stir often. Makes 4 servings.
*Parboil the rice: Put 1/4 cup rice with a cup or 2 of water. Bring to a
boil for 15-20 minutes. Drain and cool.
|
Enchilada Stack
This takes about 45 minutes to prepare, but it's worth
it! A most wonderful Mexican recipe!
(I recommend having 2 people fixing it together, it goes much faster;
one person cooks each tortilla, the other person puts the filling on.)
|
2 cups (1 lb.) cooked shredded chicken
2 cups (16 oz.) sour cream
1 1/2 cups (12 oz.) shredded Cheddar cheese, divided
1/2 cup (4 oz.) chopped green onion
1/4 cup (2 oz.) chopped green chilies (optional) |
3/4 tsp. salt
3/4 tsp. cumin
1/2 cup oil
12 corn tortillas (14 oz. pkg.)
1 10 oz. can enchilada sauce |
(1) Prepare filling: Combine cooked chicken, sour
cream, 1 cup of the cheese, green onion, green chilies, salt and cumin. Blend
together, and set aside.
(2) Fry tortillas: In a medium-sized skillet, big enough to hold a tortilla, heat
oil over high heat. Cook tortillas one at a time, frying on both sides just until
crisp. Remove with tongs; drain well on paper towels.
(3)To assemble: Pour enchilada sauce in a pie dish. Dip one side of tortilla into
the sauce, then place it, sauce side down, on a baking sheet.
(4) Spread 1/3 cup of the filling over the tortilla. Repeat procedure with
remaining tortillas, sauce and filling, stacking one tortilla on top of another
and ending with a tortilla.
(5) Pour any remaining enchilada sauce over the top of the stack, then sprinkle
with remaining 1/2 cup of cheese. (It can be refrigerated for a few hours until
ready to bake and serve.) Bake at 400 degrees F for 20 minutes
(6) When baking is finished, carefully remove to platter using 2 spatulas.
Garnish with tomato, lettuce and chili pepper if you want. To serve--cut into
wedges. Makes 6-8 servings. |
French's Homemade Enchiladas
From the back of the French's Enchilada sauce mix, our
family has made
this delicious and easy-to-make Mexican recipe for
decades!
|
1 pkg. French's Enchilada Sauce Mix
1 6-oz. can tomato paste
1 3/4 cups hot water |
1/2 lb. cheese
1 lb. ground meat
8 corn tortillas (1 pkg.) |
1. Combine enchilada sauce mix with 1 can (6 oz.) tomato paste and 1 3/4 cups
hot water.
2. Shred 8 oz. American, cheddar or monterey jack cheese.
3. Brown 1 pound ground beef in skillet, stirring frequently; pour off excess
fat. Stir in half the sauce and half the cheese.
4. Heat 8 corn tortillas, one at a time, in a little oil. Or, wrap in foil and
heat in 350 degree F oven 10 minutes, until soft enough to roll.
5. Spoon meat mixture onto tortillas one at a time; roll up and place in
shallow 2-quart baking dish. Cover with remaining sauce; sprinkle with
remaining cheese.
6. Bake at 350 degrees F for 25 minutes, until bubbling hot. Makes 8
enchiladas.
Microwave: Assemble enchiladas, reserving half of cheese. Cover with
wax paper. Microwave on HIGH 10-12 minutes, rotating 2 or 3 times. Top with
cheese. Microwave 1-2 minutes.
|
Broccoli Rice Casserole
I've tried different broccoli/rice/cheese casseroles,
and this is the tastiest one I've found!
|
1 small onion, chopped
1/2 cup chopped celery
1 10-oz. pkg. frozen chopped broccoli, thawed
1 tbsp. butter or margarine |
1 8-oz. jar process cheese spread
1 10 3/4-oz. can condensed cream of mushroom soup, undiluted
1 5-oz. can evaporated milk
3 cups cooked rice |
In a large skillet over medium heat, saute onion,
celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk
until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese
mixture over; do not stir. Bake, uncovered, at 325 degrees F for 25-30 minutes or
until hot and bubbly. Yields 8-10 servings.
Hint: I usually chop the broccoli pieces smaller.
|
Beefy Mexican Lasagna
Another tasty Mexican dish. Can you tell I like spicy
foods?
|
1 lb. ground beef
1 can (16 oz.) whole tomatoes, cut up
1 pkg. taco seasoning
1 can (2.8 oz.) Durkee French Fried Onions
1 carton (12 oz.) cottage cheese |
1.5 cup (6 oz.) shredded Cheddar cheese
2 eggs, slightly beaten
12 (6-inch) flour or corn tortillas*
1 tomato, chopped
Shredded lettuce |
|
In large skillet, brown beef; drain. Add canned tomatoes and taco seasoning;
simmer, uncovered for 5 minutes. Stir in 1/2 can French Fried Onions. In
a bowl, combine cottage cheese, 1 cup Cheddar cheese and eggs. Place 3
tortillas on the bottom of a greased 8x12-inch baking dish. Overlap 6 tortillas
around the sides of the baking dish. Spoon the meat mixture evenly in the dish.
Top with 3 tortillas then with cheese mixture. Bake, covered, at 350 degrees F
for 45 minutes. Sprinkle with remaining cheese. Place remaining French fried
onions in the center of the casserole; bake, uncovered for 5 minutes longer.
Before serving, arrange tomatoes and lettuce around the edge of the casserole.
Makes 6 servings.
*Refrigerated or thawed frozen tortillas work fine.
|
Jeanette's Sunflower Seed Millet Loaf
This is an unusual recipe, but it tastes very good and
accommodates vegetarians. Millet is a grain
that fluffs up when cooked and
tastes peanutty. Grind the sunflower seeds up in
a blender or Cuisinart; grind
slices of whole wheat bread to get the crumbs.
|
1 cup cooked millet*
1/4 cup chopped green pepper
3 tbsp. chopped onion
1 1/4 tsp. salt
2 tsp. lemon juice
3/4 cup ground sunflower seeds |
1/2 tsp. soy sauce
1 cup whole wheat bread crumbs
2 cups grated cheese (jack, Cheddar, longhorn)
1 egg
1 cup milk
2-3 tbsp. wheat germ (optional) |
|
Combine all ingredients. Bake in an oiled loaf pan at 350 degrees F for 1 hour,
or until the center is somewhat firm. Serves 6.
*To Cook Millet: Bring to a boil 2 cups
water. Add 1 cup millet, stirring often until it begins to boil. Turn heat to
simmer, cover tight and cook for 10 minutes. The water should be absorbed and
the millet soft but not mushy. Salt to taste. Milk may be used instead of water
but should not be boiled.
|
Savory Salmon Loaf
From a very old cookbook, this simple recipe makes a
delicious alternative to beef and poultry.
It's also a good place to start for those folks who aren't sure if they like
fish.
|
1/2 cup buttered bread crumbs
2 eggs, slightly beaten
1/2 cup milk
1 1-lb. can salmon, flaked & drained
1 tsp. lemon juice
1/2 tsp. salt |
Dash pepper
1/2 tsp. sage
2 tsp. finely chopped onion (minced onion will do)
1 tbsp. chopped parsley
1 tbsp. melted butter
2 tbsp. wheat germ (optional) |
| Combine ingredients in order given. Pack firmly into
buttered loaf pan and bake at 350 degrees F 30 to 40 minutes. Turn out onto
platter and garnish with sliced hard-cooked eggs. Serves 6. |
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Cherry Cider
A warm, fruity, subtly spicy drink that's
wonderful!
|
2 quarts apple cider
1 (3-inch) cinnamon stick
1 (3-ounce) package cherry gelatin
|
|
1. Bring cider and cinnamon stick to a boil in a saucpan.
2. Reduce heat, and simmer for 15 minutes. Add gelatin; cook, stirring
constantly, 2 minutes or until gelatin is dissolved.
3. Place a cinnamon stick in each glass, and add a curl of lemon rind.
Serve warm. Makes 2 quarts (8 servings).
|
Foshee Family Punch
This simple punch is a tasty counterpart to a holiday
meal, and stores well in the fridge in a covered pitcher
(the carbonation will stay for up to 2 days with a lid on).
|
2 liter bottle of Sprite or Diet Sprite
1 can pineapple juice
1 can white grape juice
2 liter bottle cranberry ginger ale (in season)
|
|
Pour together in punch bowl.
You can modify the taste by putting in a third fruit juice, if
desired.
Note: The cranberry ginger ale becomes available on store
shelves around the beginning of November, just in time for
Thanksgiving!
|
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Cheesebread
Dairy overload, but it's delicious! To cut down on
fat, use reduced fat cheese & skim milk.
|
1/2 lb. longhorn cheese
1/2 lb. jack cheese
1 cup flour
1 tsp salt.
|
1/2 tsp. salt
3 eggs
1 1/3 cups milk
1/2 cup butter, melted |
|
Grate Cheese. Mix all ingredients together. Pour in greased pan and bake at
350 degree oven for 45 minutes. Let cool for 10 minutes before cutting.
Note: This bread can be stored in the refrigerator, and
microwaved to warm it up just before a meal.
|
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Jeanette's Fluffy Scrambled Eggs
For the novice who wonders how to make light and
fluffy scrambled eggs, here's a walkthrough.
|
2 eggs
Salt to taste
Pepper to taste |
Onion powder (a few shakes)
1 tbsp. milk |
Crack two eggs into a small bowl. Add salt and pepper to taste (I add 2
shakes of salt and 4 shakes of pepper). Add a few shakes of onion powder,
and around a tablespoon of milk (not too much, or the eggs get runny). Beat
it several times until it's a little whipped.
Preheat your skillet on medium low and pour the egg mixture in. Immediately
start stirring, and keep turning the eggs over all the time that they cook.
(The trick is that you're always stirring the stuff around so it stays
fluffy.) In a few short minutes you'll have yummy, light scrambled
eggs.
*Alternative ingredients: You can also add chopped green pepper, cooked
beef hash (from a can), and/or cheese for extra flavor.
|
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Jeanette's Cheese Ball
Years ago I tasted the best cheese ball I'd ever
known, and looked for the recipe for 15 years!
I finally found a recipe
that was similar, and modified it into a cheeseball that is second to none.
Don't let the small amount of blue cheese stop you from making this recipe;
I hate blue cheese,
but in this cheeseball, it gives it just the right mild
kick!
|
2 8-oz. pkgs. cream cheese, softened
2 5-oz. jars process cheese spread with pimento
1/4 lb. (4 oz.) blue cheese, crumbled
1/4 cup grated Swiss cheese
|
1/2 tsp. Worcestershire sauce
1/4 cup minced green onion (regular minced onion will do)
1/2 cup slivered almonds, chopped up
1 cup chopped up walnuts |
|
Mix the first 4 cheeses together with a beater on medium, until it's
smooth. Mix in the Worcestershire sauce, minced onion and chopped slivered
almonds. Refrigerate 1 hour to allow the cheeseball to firm. Shape into a
ball (I put the cheese ball on a big piece of waxed paper and shaped it
that way.) Use a second piece of wax paper with a layer of chopped walnuts,
and plop the cheese ball on it, then roll it around. Chill overnight and
serve.
Note: You might want to set it out 30 minutes early so
that it can come to room temperature. It tastes even better that
way!
|
Cheesespread
Made by 3 generations, this easy-to-make spread is
delicious! It's perfect as a warm or cool dip,
and it also goes great on
toast!
|
FOR SMALL AMOUNT:
1 lb. box Velveeta cheese
5 oz. (small) can evaporated milk
2 oz. (small) jar sliced pimientos
|
FOR LARGE AMOUNT:
2 lb. box Velveeta cheese
large can evaporated milk
large jar sliced pimientos |
| Chop Velveeta into chunks into a pot on the
stove. Add milk (be sure to shake can first). Make sure no pimiento seeds are
in jar, then pour contents into pot. Heat on low, stirring continuously until
it's all melted together. Pour spread into a plastic container with top and
refrigerate. |
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Peanut Butter Cocoa Cookies
People are surprised by how easy to make and
delicious this drop cookie is....
All you need is one pot on the stovetop!
|
1 stick oleo (or butter)
2 cups sugar
1/2 cup milk
4 tsp. cocoa
|
1 tsp. vanilla
1 cup peanut butter
3 cups uncooked oatmeal
(rolled oats) |
|
Mix the first 4 ingredients together (oleo, sugar, milk and cocoa) and
bring to a boil for 1 minute, stirring constantly to prevent scorching
(medium flame). Remove from stove and add the last 3 ingredients (vanilla,
peanut butter, oatmeal). Stir. Then spoon out onto wax paper to cool.
Note: It's easiest if you stir in the last 3 ingredients
in order, as the batter gets very thick after adding the
oatmeal.
|
Chocolate-Hazelnut Cookies
This may be the best cookie recipe I've ever found!
Folks raved and reached for a second cookie right away.
|
3/4 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 13-oz. jar chocolate-hazelnut spread
1 oz. unsweetened chocolate, melted and cooled
1 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
|
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips
1 cup coarsely chopped, toasted and skinned hazelnuts
5 oz. white chocolate baking squares, melted |
1. Preheat oven to 350 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar and brown sugar. Beat until
combined, scraping sides of bowl occasionally. Add chocolate-hazelnut
spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs,
one at a time, beating until combined. Combine flour, cinnamon, baking
soda, baking powder, and salt. Beat as much of the flour mixture into
creamed mixture as you can. Stir in any remaining flour mixture. Stir in
chocolate chips and hazelnuts.
2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie
sheets. Bake about 10 minutes or until the edges are just set. Let cool on
cookie sheets for 2 minutes. Remove cookies and cool completely on wire
racks. Drizzle melted white chocolate over cooled cookies. Let stand until
set. Makes 4 to 5 dozen cookies.
Alternative nuts: I used chopped slivered almonds instead
of hazelnuts and it was just as good. Another suggestion is to add chopped
macadamia nuts and white chocolate chunks instead of the
drizzle.
|
Chocolate Filled Bonbons
This fun, easy-to-make cookie has a chocolate kiss
inside. People eat them like popcorn, they're so addictive.
|
1 1/2 cups shortening
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
4 tsp. vanilla
1 tsp. almond extract
|
4 1/2 to 5 cups flour
1 tsp. salt
1 tsp. baking powder
8 dozen (about 2 14-oz. bags) chocolate kisses |
Preheat oven to 350 degrees F.
Mix shortening and sugar. Add eggs and extracts. Beat well. Add flour,
salt, baking powder and one cup chopped pecans, if desired. Mix to form
crumbly dough. Roll into 1-inch balls. Press each ball around one chocolate
kiss, completely enclosing the candy like a chocolate-covered cherry. Bake
12-15 minutes on ungreased baking sheet. Remove to wire racks to cool.
(Baked cookies can be frozen since this does make a large batch.)
Yield: 8 dozen.
Note: If you want a stronger almond taste, use 2 tsp.
vanilla and 3 tsp. almond extract. It tastes great that way!
|
Chocolate Crinkles
This tender cookie is filled with fudgy goodness! I
first experienced it at a holiday potluck.
|
4 eggs
2 cup granulated sugar
4 oz. unsweetened chocolate, melted and cooled
1/2 cup cooking oil
|
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
2 cups all-purpose flour
1 cup sifted powdered sugar |
In a mixing bowl, beat eggs, sugar, chocolate,
oil, baking powder, vanilla and salt with electric mixer to combine.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in remaining flour until combined. Cover and refrigerate for 2 to 24
hours or until dough is easy to handle.
Shape into 1-inch balls. Roll balls in powdered sugar to coat generously.
Place balls 2 inches apart on greased cookie sheets. Bake in a 350 degree F
oven 10 minutes or until edges are set and tops are crackled (don't
overbake). Transfer to a wire rack and let cool. Makes 72 cookies. |
Dutch Letter Bars
For anyone who loves almond like I do, This cookie
is a must! It's very popular and simple to make.
|
1 cup butter
1 cup margarine
1 8-oz. can almond paste |
2 eggs
2 cups sugar
2 cups flour |
Combine all ingredients (I soften the almond
paste in the microwave first).
Spread in a greased 9"x12" pan. Sprinkle sugar on the top.
Bake in a 325 degree F oven until it starts to turn a golden brown. The
recipe says 30 minutes but mine usually takes longer. Just don't
over-bake. |
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Jeanette's Honey Pumpkin Pie
My own personal recipe! It's always been a hit with
family and guests.
|
1 1/2 cups pumpkin
3/4 cup honey
3 eggs, slightly beaten
3/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
|
1/2 tsp. salt
1 cup milk
1/2 cup evaporated milk or cream
1 9-inch pastry shell (deep dish) |
| Mix first 3 ingredients thoroughly, add
spices and salt. Stir in milk and cream and mix thoroughly. Pour into
uncooked pastry shell. Bake in 425 degree oven 10 minutes, then reduce heat
to 325 degrees and bake approximately 50 minutes or more, until knife
inserted in center comes out clean. Refrigerate overnight. Serve with whipped
cream. |
Texas Sheet Cake
This incredibly rich cake positively melts in the
mouth! With groups,
it's always totally gone before the end of the day. And it's SO easy to
make!
|
SIFT TOGETHER:
2 cups sugar
2 cups flour
1 tsp. cinnamon
|
MIX IN SAUCEPAN:
1 Stick oleo
1/2 cup Crisco
4 tbsp. cocoa
1 cup water
|
THEN ADD:
1 tsp. baking soda
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
|
Bring saucepan mixture to a rapid boil and pour
over the sifted dry ingredients; mix. Then add 1 tsp. baking soda, 1/2 cup
buttermilk, 2 slightly beaten eggs and 1 tsp. vanilla. Stir until mixed. Pour
into large 12"x14" pan. Bake 20 minutes at 400 degrees. While it's baking,
make the frosting....
|
ICING:
Use same saucepan. Mix:
1 stick oleo
4 tbsp. cocoa
6 tbsp. milk
|
ICING INSTRUCTIONS
Bring to a boil. Remove from heat and beat in 1 16-oz. box powdered sugar.
Add 1 tsp. flavoring (vanilla, almond). Mix well and pour over warm
cake.
|
Midori Cake & Glaze
I saw this recipe online and was so intrigued I had
to try it. And it's heavenly! Midori is a melon-flavored liqueur.
This is another in my line of "spirited cakes." All of them rate a "10" on
my scale for delicious!
|
Cake
1 box yellow cake mix
1 3-oz. box instant pistachio pudding (30-90 ml)
4 eggs |
1/2 cup plain yogurt (I used vanilla)
1/2 corn oil
3/4 cup Midori
1/2 tsp. coconut extract |
Mix yellow cake mix with 6 ingredients
listed above. Beat 4 minutes at medium speed. Pour into well-greased Bundt
pan. Bake at 350 degrees F for 50-55 minutes. Cool about 15 minutes in pan,
then turn over onto cooling rack.
(Hint: for extra liqueur flavoring, use a toothpick and poke holes in cake
while it's still in the Bundt pan. Pour some Midori over it to soak in from
the bottom.) |
Glaze
2 cups powdered sugar
1/2 cup Midori |
1/2 cup cream cheese
2 tbsp. butter
1/2 tsp. coconut extract |
| Mix five ingredients together and beat at
high speed until smooth and spreadable. Glaze while cake is slightly
warm. |
Irish Cream Cake
From a fiction book, this recipe was at the
beginning of a chapter.
Another "spirited" cake, this one has an amazing taste and is easy to make.
It freezes well, and smells incredible when fresh!
|
Cake
1/2 cup finely chopped pecans
1/2 cup finely shredded coconut
1 (18.25 oz) pkg. yellow cake mix
1 (3.4 oz) instant vanilla pudding mix
4 eggs
1/4 cup water |
1/2 cup vegetable oil
3/4 cup Irish Cream liqueur
1/2 cup butter
1/2 cup water
1 cup white sugar
1/4 cup Irish Cream liqueur |
Preheat oven to 325 degrees F. Grease and
flour 10-inch Bundt pan. (My cake went a good 1.5 inches above the top of
the pan so grease and flour to the top.) Sprinkle with chopped nuts and
coconut evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup
water, 1/2 cup oil and 3/4 cup Irish Cream liqueur. Beat for 5 minutes on
high speed. Pour batter over nuts and coconut in the pan. Bake for 60
minutes, or until a toothpick inserted into the cake comes out clean. Cool
for 20 minutes in the pan while you prepare the glaze. |
Glaze
1/2 cup butter
1/4 cup water |
1 cup sugar
1/4 cup Irish Cream liqueur |
Combine butter, water and sugar in small
saucepan. Bring to a boil and continue boiling for 5 minutes, stirring
constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish Cream
liqueur.
Invert the cooled cake onto a serving platter. Prick top and sides of cake.
Spoon glaze over top and brush onto sides of cake, until the glaze is
absorbed. |
Fresh Key Lime Cheesecake
Make sure you use real key lime juice, as this
luscious cheesecake is a perfect balance of sweet and tart.
Every person who has tried this dessert has raved about the taste!
|
1 pkg. plain yellow cake mix
4 tbsp. (1/2 stick) butter, melted
4 large eggs
2 8-oz. pkgs. cream cheese, softened (room temp.)
|
1 14-oz. can sweetened condensed milk
1/2 cup bottled key lime juice (or fresh, 6-10 key limes)
1 cup heavy whipping cream
1/4 cup confectioner's sugar |
|
1. Place a rack in the center of the oven; preheat to 325 degrees F.
Lightly grease a 13x9-inch baking pan with butter or vegetable shortening.
Put pan aside.
2. Measure out 1/2 cup of the cake mix and set aside for the
filling.
3. In large mixing bowl, place the remaining cake mix, the melted
butter, and 1 egg; blend with an electric mixer on low speed for 2 minutes.
Stop the machine and scrape down the sides of the bowl with a rubber
spatula. The batter should come together in a ball. With your fingertips,
pat the batter evenly over the bottom and 1 inch up the sides of the
prepared pan, smoothing it out with your fingers until the top is smooth.
Set the pan aside.
4. For the filling, place the cream cheese and sweetened condensed milk
in the same mixing bowl that was used to make the crust, and with the same
beaters (no need to clean either) blend with an electric mixer on low speed
until just combined, 30 seconds. Stop the machine and add the reserved cake
mix, the remaining 3 eggs, and key lime juice and beat on medium speed for
1 minute. Stop and scrap down the sides of the bowl with a spatula. Pour
the filling onto the crust and spread with the rubber spatula so that the
filling covers the entire surface and reaches the sides of the pan. Place
the pan in the oven.
5. Bake until the cheesecake looks shiny and its center no longer
jiggles when you shake the pan, 45-50 minutes. Remove the pan from the oven
and place on a wire rack to cool for 30 minutes. Cover with plastic wrap
and refrigerate for at least an hour to chill, but preferably 24 hours for
the flavors to meld. Cut into squares and serve with a dollop of sweetened
cream (recipe below).
Store this cake, covered in plastic
wrap or aluminum foil, in the refrigerator for up to 1 week. Or freeze it,
wrapped in foil, for up to 2 months. Thaw cake overnight in the
refrigerator before serving. Serves 20.
|
Sweetened Cream
1 cup heavy whipping cream
1/4 cup confectioner's sugar
Place a clean, large mixing bowl and electric mixer beaters in the freezer for
a few minutes while you assemble the ingredients. Pour the whipping cream into
the chilled bowl and beat with the electric mixer on high speed until the cream
has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream
and sugar on high speed until stiff peaks form, 1-2 minutes more.
|
Coconut Cream Cake
The 1940s Betty Crocker cookbook from which this recipe came had
this note: "This cake rated
exceptionally high (10) with testers who followed
all directions accurately. Because it is extra rich,
it pays to be extra
careful."
My own note: This recipe produced the softest, melt-in-your-mouth cake
I've ever made!
Incredibly smooth and light. It's one of the few recipes I've
given a rating of "luscious."
By the way don't let the long recipe table put
you off; it's actually pretty simple. I just chose to
offer the instructions
exactly the way the old Betty Crocker cookbook offered them.
|
| First you make the cake recipe, then you make the custard
cream filling and put it between the layers and around the cake. Below is
the cake recipe. |
Rich Silver Cake
Note from the 1940s Betty Crocker cookbook this recipe
came from:
Especially delicious and melt-in-mouth.
Delicate...rich...fine-grained.
|
GREASE GENEROUSLY AND
FLOUR:
(or line with paper and grease)
|
For Large Cake:
2 9" layer pans |
For Small Cake:
2 8" layer pans |
SIFT TOGETHER:
|
For Large Cake:
3 1/3 cups sifted SOFTASILK cake flour
2 cups sugar
1 tsp. salt
5 tsp. baking powder
|
For Small Cake:
2 1/2 cups sifted SOFTASILK cake flour
1 1/2 cups sugar
3/4 tsp. salt
3 1/2 tsp. baking powder
|
ADD:
|
For Large Cake:
1 cup soft shortening
|
For Small Cake:
3/4 cup soft shortening
|
POUR IN:
|
For Large Cake:
1 1/3 cups thin milk (half water)
2 tsp. flavoring (extract)
|
For Small Cake:
1 cup thin milk (half water)
1 1/2 tsp. flavoring (extract)
|
Beat 2 minutes.
ADD:
Beat 2 minutes more.
|
For Large Cake:
6 egg whites (3/4 cup, unbeaten)
|
For Small Cake:
4 egg whites (1/2 cup, unbeaten)
|
TEMPERATURE: 350 degrees F
TIME: Bake 9" layers 30-35 minutes, 8" layers 25-30 minutes.
Pour into prepared pans. Batter may appear curdled. Bake until cake
tests done. Cool. Finish with desired frosting. Delicious with special
fillings and icings.
|
| Follow recipe for Large or Small Cake above.
Cool. Make Custard Cream Filling below. Add about 1/2 cup coconut to 1/3 of
the filling and spread between the layers. Coat top and sides of cake
thinly with remaining filling Sprinkle generously with coconut (about 1 1/2
cups). |
|
Custard Cream Filling
|
MIX TOGETHER IN
SAUCEPAN:
|
For 9" Layers
1/2 cup sugar
1/3 cup flour
1/2 tsp. salt
|
For 8" Layers:
1/3 cup sugar
1/4 cup flour
1/3 tsp. salt
|
| STIR IN: |
For 9" Layers
1 1/3 cups rich milk
|
For 8" Layers
1 cup rich milk
|
| To make the rich milk, cook milk over low heat, stirring
until it boils. Boil 1 minute. Remove from heat. Pour a little of this
mixture into... |
|
For 9" Layers
1 large egg (1/4 cup), slightly beaten
|
For 8" Layers
1 egg, slightly beaten
|
Blend into hot mixture in
saucepan. Bring to boiling point. Cool and stir in:
|
For 9" Layers
2 tbsp. soft butter
1 1/3 tsp. vanilla
|
For 8" Layers
1 1/2 tbsp. soft butter
1 tsp. vanilla
|
Rhubarb Custard Pie
For rhubarb lovers, this luscious pie makes a
sweet custard filling underneath the soft rhubarb.
It's excellent when served slightly warm with a scoop of french vanilla
ice cream!
|
BEAT SLIGHTLY:
|
For 9" Pie:
3 eggs
|
For 8" Pie:
2 (large) eggs
|
ADD:
|
For 9" Pie:
2 2/3 tbsp. milk
|
For 8" Pie:
2 tbsp. milk
|
MIX TOGETHER AND STIR
IN:
|
For 9" Pie:
2 cups sugar
4 tbsp. flour
3/4 tsp. nutmeg
|
For 8" Pie:
1 1/2 cups sugar
3 tbsp. flour
1/2 tsp. nutmeg
|
MIX IN:
|
For 9" Pie:
4 cups cut-up pink rhubarb
|
For 8" Pie:
3 cups cut-up pink rhubarb
|
DOT FILLING IN PAN
WITH:
|
For 9" Pie:
1 tbsp. butter
|
For 8" Pie:
3/4 tbsp. butter
|
TEMPERATURE: 400 degrees F
TIME: Bake 50-60 minutes (my pie took 40 minutes).
Cover with lattice top. Bake until nicely browned. Serve slightly
warm. |
Mom's Lemon Ice Cream Pie
Okay, so this isn't my own personal recipe.
Still, Mom's creation is worth sharing! (And so easy to make.)
|
1 small can pink lemonade frozen
concentrate
1 small carton Cool Whip
1 pint vanilla ice cream
|
| Soften everything. Fold all 3 ingredients
together thoroughly. Pour into a graham cracker crust and freeze for a few
hours. Take it out of the freezer to soften half an hour before
serving. |
Bacardi Rum Cake
I first had this at a 1999 Christmas party, and
had to have the recipe!
It's very moist and delicious!
|
1 cup chopped pecans or walnuts
1 18-1/2 oz. pkg. yellow cake mix*
1 3-3/4 oz. pkg. vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/4 cup Bacardi dark rum (80 proof)
*If using yellow cake mix with pudding already
in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil
instead
of 1/2.
|
Glaze:
1/4 lb. butter
1/4 cup cold water
1 cup granulated sugar
1/4 cup Bacardi dark rum (80 proof) |
Preheat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup
Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients
together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow
cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with border of sugar frosting or whipped cream.
Note: I used only half the rum called for; otherwise
it's pretty strongly flavored. The original amount for both the cake and
the glaze is 1/2 cup rum for each.
|
Truffles Pecan Pie
A 1999 addition, this Keebler recipe was an
instant hit with the chocophile relatives!
|
1 shortbread graham cracker pie crust
1 egg yolk, beaten
1/3 cup chocolate liqueur
2 eggs, beaten
2 tbsp. margarine, melted
1/3 cup brown sugar |
1/3 cup corn syrup
1/8 tsp. salt
1 1/2 tsp. vanilla
1/3 cup chopped pecans
1/3 cup chocolate chips
3/4 cup pecan halves
whipped topping (garnish) |
| Preheat oven to 375 degrees F. Brush bottom
and sides of crust with egg yolk; bake on baking sheet until light brown,
about 5 minutes. In large bowl, combine all ingredients except pecan halves
and whipped topping. Arrange pecan halves on bottom of pie crust. Carefully
pour in filling. Bake for 25 minutes or until inserted knife comes out
clean. Cool on wire rack. Serve with whipped topping. Prep time: 10
minutes. |
Macadamia Nut Pie
Another Keebler recipe that was a 1999 hit, this
pie makes a wonderful dome of
chopped nuts over the pie when it's
done!
|
1 shortbread graham cracker pie crust
1 egg yolk, slightly beaten
3 eggs
1/3 cup sugar
1/3 cup light corn syrup |
1/4 cup honey
3 tbsp. butter, melted
1/2 tsp. vanilla
1 cup macadamia nuts, chopped
whipped topping (garnish) |
| Preheat oven to 375 degrees F. Brush bottom
and sides of crust with egg yolk; bake on baking sheet until light brown,
about 5 minutes. In medium bowl, combine eggs, sugar, corn syrup, honey,
butter and vanilla with electric mixer until well blended and frothy. Stir
in nuts, reserving some for garnish. Pour into crust. Bake on baking sheet
40 minutes or until inserted knife comes out clean. Serve with dollops of
whipped topping and reserved chopped nuts. Prep time: 15 mins. |
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Jeanette's Marinated Turkey Tenderloin or Flank Steak
Yum! This wonderful marinade makes a glaze after
the meat/sauce is cooked.
|
1 tbsp. vinegar
3 tbsp. soy sauce
1/3 cup Worcester sauce
1/2 cup liquid Butter Buds (or half cup melted butter)
|
Several shakes minced onion
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. honey |
Marinade 3-4 pounds of flank steak or a 3-4 pound turkey tenderloin for
24 hours, then bake or roast.
Or you can first cut the meat into bite-sized pieces and marinade, then
fry in pan on stove.
NOTE: When I fry the meat, I leave the marinade in with
it, and it thickens into a wonderful glaze.)
|
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Chicken-Date Salad
There are lots of chicken salads out there, but
this is one of the tastiest versions I've found.
It's well-balanced
between chicken, fruit, nut and vegetable flavors.
|
3 cups chicken, cooked & cubed
1 1/2 cups sliced celery
3/4 cup sliced dates
1 1/2 to 2 cups halved white grapes
3/4 cup sour cream
2 tbsp. orange juice concentrate
1 tbsp. fresh lemon juice
|
1 tbsp. minced green onion
1 tbsp. diced pimiento
1 tsp. salt
Hot pepper sauce (optional)
lettuce leaves
Canned mandarin orange segments, drained
3 tbsp. toasted slivered almonds |
| In a large bowl, combine chicken, celery,
dates, grapes, sour cream, orange and lemon juices, green onion, pimiento,
salt hot pepper to taste. Serve on lettuce; garnish with oranges and
almonds. Serves 8. |
Grape Salad
A potluck had this amazingly tasty but simple
recipe that's a must for grape lovers.
This amount makes a pretty large bowl, so you may want to reduce the
proportions.
|
8 oz. cream cheese
1 cup (8 oz.) sour cream
1/4 cup sugar
1 tsp. vanilla
|
5 lbs. seedless grapes (green and red)
3/4 cup brown sugar
1 cup chopped pecans (optional) |
| Mix the first four ingredients together. Add 5
lbs. seedless grapes, washed but left whole. (I used green and red.) Add to
the cream cheese etc. mixture. Mix together. Cover and refrigerate. (I left
it in the refrigerator overnight at this point.) Several hours before
serving, sprinkle 3/4 cup brown sugar and 1 cup chopped pecans (nuts are
optional) over the top. Cover and refrigerate. Enjoy! |
Million Dollar Rice Salad
This fluffy, extremely popular fruit salad gets
eaten up very fast!
It makes a goodly amount, but often there is no
leftover.
|
1 large pkg. marshmallows (or minis)
1 large can crushed pineapple (drain)
1 8 oz. pkg. cream cheese
2 tbsp. sugar
1 tbsp. mayonnaise
|
2 cups cooked rice
12 or more Maraschino cherries
1 cup whipping cream
Pecans (optional) |
|
Cut marshmallows into small pieces (or use mini marshmallows) and add
drained pineapple. Cream the cheese, sugar and mayonnaise together until
smooth. Add rice, cherries and marshmallows mixture. Fold in the whipped
cream and nuts. Chill.
Note: Do NOT substitute other cherries for the
Maraschino cherries, or the recipe will not come out correctly. Do not
freeze.
|
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Coconut Rice Curry
This simple recipe is so tasty, it gets gobbled
down, even if your guests aren't much for rice.
I guarantee it! And it
makes a huge amount.
Also, it reheats wonderfully in the microwave.
|
2 cups long grain rice
1/4 cup chopped onion
4 cups water
1 tsp. salt
|
4 tbsp. butter or margarine
1 1/2 cups sweetened flake coconut
1 cup salted cashew pieces (or chopped peanuts)
2 tsp. mild curry powder |
| Combine rice, onion, water and salt in a
saucepan. Cook covered until tender, about 30 minutes. The water should be
absorbed. While the rice is cooking, do the next 3 steps (the flavorings).
Melt butter in a frying pan. Add coconut and saute until light brown. Add
cashew pieces and curry powder to the coconut; stir. Mix the cashews, curry
and coconut into the cooked rice. Serves 8. |
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Jeanette's Chex/Crispix Party Mix
I combined the Chex and Crispix party mix
recipes, then added two more
seasonings to more closely match the store-bought party mix. Try it
out!
|
1/2 cup (1 stick) butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
2 tsp. lemon juice
1/4 tsp. garlic powder
|
1/2 tsp. onion powder
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal (or Wheat Chex)
2 2/3 cups Crispix cereal
1 cup salted mixed nuts |
|
Preheat oven to 250 degrees. Heat butter in large shallow roasting pan
(about 15 x 10 x 2 inches) in oven until melted. Remove. Stir in seasoned
salt, Worcestershire sauce, lemon juice, garlic and onion powder. Add
Chex and Crispix cereal and nuts. Mix until all pieces are coated. Heat
in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.
Makes about 9 cups.
Microwave directions: In large
bowl, melt butter on High 1 minute. Stir in seasonsed salt,
Worcestershire sauce, lemon juice, garlic and onion powder. Add Chex and
Crispix cereal and nuts. Mix until all pieces are coated. Microwave on
High 6 to 7 minutes, stirring every 2 minutes. Makes about 9 cups.
Variation #1: Use 2 cups each of Corn
Chex, Rice Chex, and Crispix plus 2 cups of regular Cheerios for the
cereal part, and bake.
Variation #2: After your party mix is
fully baked and has cooled, stir in 2 cups Honey Nut Cheerios, Cinnamon
Toast Crunch or other sweet cereal.
Variation #3: After your party mix is
fully baked and has cooled, stir in a bag of M&Ms.
|
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Jeanette's Au Gratin Potatoes
Extra flavorings make all the difference in this
cheesy potato recipe!
|
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
Onion powder (several shakes)
2 cups milk
|
12 oz. shredded sharp Cheddar
cheese
1/2 cup grated Parmesan cheese
5 cups (medium) peeled, sliced raw potatoes
1/4 cup dry bread crumbs
1 tbsp. melted butter |
|
Heat oven to 350 degrees F. In medium saucepan, melt butter; stir in
flour, salt and onion powder. Add milk; cook until mixture boils and
thickens, stirring constantly. Stir in cheese and potatoes. Pour into
2-quart casserole dish or individual casserole dishes. Combine crumbs
with melted butter; sprinkle over potatoes. Bake covered at 350 degrees F
for 50-60 minutes. Uncover and bake 30 minutes or more, until bubbly. If
desired, garnish with chopped chives. Six servings.
TIP: Potatoes may be cooked before combining with other ingredients.
Reduce covered baking time 30-35 minutes.
|
Corn Custard Scallop
This is absolutely the best scalloped corn
recipe I've ever found. It's hard to stop eating it!
And it's incredibly easy and fast to make, my favorite sort of
recipe!
|
2 slices bacon (Bacos substitute well)
1/4 cup chopped green pepper
1 tbsp. chopped onion
17 oz. (2 cups) cream style corn
1/2 tsp. salt
|
1/2 cup dry bread crumbs
1 tsp. sugar
1/2 tsp. salt
2 eggs, slightly beaten
sprinkle of paprika |
| Heat oven to 375 degrees F. In medium
saucepan, fry bacon until crisp. Drain on paper towel; crumble. In same
skillet, saute green pepper and onion in bacon drippings until tender. (If
you used Bacos as a substitute, saute the green pepper and onion in
butter.) Remove from heat and pour off excess drippings. Add corn, bread
crumbs, sugar, salt, eggs and bacon; mix well. Pour into 1.5-quart
casserole dish. If desired, sprinkle with paprika. Bake uncovered at 375
degrees F for 40-45 minutes or until set. Makes 5-6 servings. |
Cowboy Beans
This recipe is made by my relative Les. She
served it at 2 family get-togethers, and everyone loves this
recipe!
|
1 lb. hamburger
1 small onion, chopped
1/4 cup catsup
1/4 cup BBQ sauce
1/3 cup white sugar
1/3 cup brown sugar
2 tbsp. sorghum
1 tbsp. chili powder
|
1 tsp. salt
1 tsp. pepper
2 tbsp. mustard
1 can pork 'n beans
1 can butter beans
1 can kidney beans
1 can pinto beans
1/2 lb. bacon, cooked and crumbled |
| Cook hamburger until brown. Add onion and
cook until tender. (I cook the onion in a microwave.) Add remaining
ingredients, except bacon. Put in casserole and top with bacon crumbs and
bake at 350 degrees F for an hour. Can be cooked in the crock pot. Heat on
high for an hour... reduce heat and cook 2-3 hours on medium heat. |
Del's Corn Casserole
Made by a coworker, this simple yet tasty recipe
is a hit at company potlucks.
|
1 can whole kernel sweet corn, with
liquid
1 can creamed sweet corn
1/2 stick butter
|
1 cup Velveeta, cubed
1 cup spaghetti, broken into small pieces, or other pasta
1 tbsp. minced onion flakes |
|
Bake at 350 degrees F for an hour.
For potluck, double the recipe, add an extra can of whole kernel corn
and an extra handful of pasta. Bake on high in the crockpot for about 3
1/2 to 4 hours. Usually mix the night before so the pasta absorbs some of
the liquid before bakin
|
Jeanette's Green Bean Chestnut Bake
I found an even tastier version of the green bean
casserole, and added 2 more taste enhancers.
Don't let the small amount of hot pepper sauce put you off; it was in the
original recipe and works well.
|
10 oz. can cream of mushroom soup
5 oz. can sliced water chestnuts
1 cup grated Cheddar cheese
1/2 cup slivered or sliced almonds |
1/4 tsp. hot pepper sauce
2 14-oz. cans French cut green beans, drained
3-oz. can French fried onions (cheese flavored) |
Heat first 5 ingredients in saucepan.
Stir in beans. Turn into 2-quart casserole dish. Bake uncovered in 350
degree F oven until hot, about 20-30 minutes.
Cover with french-friend onions. Bake an additional 5 minutes. Serves 6
to 8.
NOTE: (1) Instead of baking a second time once
french-friend onions are added on top, this recipe may also be poured
directly from saucepan into serving bowl, then covered with french-fried
onions.
(2) Also, extra french-fried onions may be stirred directly into the
casserole before baking.
|
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- Download a list of all 44 recipes!
Recipe Index | Main Dishes | Beverages | Breads | Cheeseballs & Dips |
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|
 Updating... Ellisandra Fury, Dec 16, 2010, 12:22 PM
|
