Peanut clusters

2 jars of dry roasted peanuts.
2 pound package of milk chocolate or white chocolate almond bark** See note below
1 package of bits or brickle (optional)

Melt chocolate in double boiler until smooth. Stir in peanuts and brickle. Drop onto wax paper covered cookie sheets. Let cool, then  store in airtight container.

**The almond barks no longer come in two pound packages or at least the ones I am finding. So make sure you check the weight before you start or you won't have enough bark for one or half a batch. 

Mock turtles

1 bag of Rolo candies
1 bag pretzel knots
whole pecans

Place pretzels on cookie sheet, top with unwrapped Rolo candy. Heat in 250º oven for 3 to 5 minutes. Remove from oven. While still warm lightly press a whole pecan on top of warm Rolo. Cool and store in air tight container.

Almond Cream Cheese bars

Almond cream cheese bars

1 cup butter

2 cups flour

1/2 cup powdered sugar

8 ounces cream cheese, softened

2 eggs

1/2 cup sugar

1 teaspoon almond extract

FROSTING:

1/4 cup butter

1 1/2 cups powdered sugar

milk

1 teaspoon almond extract

Sliced almonds

Combine butter, flour, and powdered sugar; beat until well blended.

Press into the bottom of a 9 x 13 cake pan. Bake for 20 minutes at 350 degrees.

Beat cream cheese until smooth. Add eggs, sugar, and almond extract. Beat until well blended.

Spread on top of the crust and bake for 15 to 20 minutes. Allow to cool.

FROSTING:

Combine butter, powdered sugar, and a small amount of milk; beat until smooth.

Add more milk if frosting is too thick to spread easily. If it is too thin, add a little more powdered sugar. Add almond extract.

Spread on top of bars and then sprinkle with sliced almonds.

Linzer Cookies

Linzer Cookies

1 1/4 cups butter, softened 

1 cup powdered sugar, sifted

2 1/2 cups all-purpose flour 

1/2 cup finely chopped pecans, toasted 

1/4 teaspoon salt 

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon 

1/4 cup seedless raspberry jam

Powdered sugar

Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy.

Combine flour and next 4 ingredients; gradually add to butter mixture, beating just until blended.

Divide dough into 2 equal portions. Cover and chill 1 hour.

Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut circle shape,Cut centers out of half of cookies with a 1 1/2-inch shaped cutter. Place all cut outs on lightly greased baking sheets. Or follow instructions on your Linzer cookie cutter kit. 

Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with cut out top.

Christmas Teacakes

1 cup butter, NO substitutions
1/2 cup POWDERED  sugar
1 teasp. Vanilla
2 1/4 cup a.p flour
1/4 teasp. salt
3/4 cup chopped pecans

Mix butter, sugar and vanilla well. Add flour, salt, nuts and mix well. Chill dough.

Preheat oven to 400º while dough is chilling. Roll dough into 1 inch balls and place on ungreased cookie sheet about an inch apart. Bake in oven for 10 minutes. Remove from pan and cool slightly so you can gently roll hot cookie balls  in powdered sugar. When completely cool, roll again. Store in air tight container.
Makes about 4 dozen.

Thawing and cooking a turkey safely

Thawing turkey for Thanksgiving dinner can seem a bit overwhelming with all the preparations for family coming over for the holiday!!!  Your busy cooking, cleaning and preparing and you forget to thaw the turkey.Start by realizing that it will take several days for your turkey to thaw in the refrigerator. .  You can keep the turkey thawed for a day or two in the fridge prior to cooking.  Besides using the refrigerator, you can use the cold water method. I personally use the fridge method and then resort to the cold water if I guessed wrong on thawing time or forgot to pull the turkey out of the freezer. 

How to Thaw a Turkey Safely In The Fridge

When you remove the turkey from the freezer keep the turkey in its plastic wrapper. Place the turkey on a tray or in a pan to catch any juices.   Allow about 24 hours for ever 5 pounds of turkey following the time table below as a guideline.   Remember that you can keep the turkey in the refrigerator for a day or two extra once its thawed. 

4 to 12 pounds = 1 to 3 days

12 to 16 pounds = 3 to 4 days

16 to 20 pounds = 4 to 5 days

20 to 24 pounds = 5 to 6 days

How to Thaw a Turkey Safely In The  Cold Water

Thawing a turkey in cold water  requires a bit more action on the cooks part.   Again keep the turkey in the wrapper and allow 30 Minutes per pound for the turkey to soak in cold water. You will need to change the water every 30 minutes until the turkey is thawed.  Use the timetable below as a timeline to thaw your turkey. 

4 to 12 pounds = 2 to 6 hours

12 to 16 pounds = 6 to 8 hours

16 to 20 pounds = 8 to 10 hours

20 to 24 pounds = 10 to 12 hours

Approximate Roasting Times for Stuffed Turkey

6 to 8 pounds             3 to 3-1/2 hours

8 to 12 pounds           3-1/2 to 4-1/2 hours

12 to 16 pounds         4-1/2 to 5-1/2 hours

16 to 20 pounds         5-1/2 to 6 hours

20 to 24 pounds         6 to 6-1/2 hours

Approximate Roasting Times for Unstuffed Turkey

6 to 8 pounds             2-1/2 to 3 hours

8 to 12 pounds           3 to 4 hours

12 to 16 pounds         4 to 5 hours

16 to 20 pounds         5 to 5-1/2 hours

20 to 24 pounds         5-1/2 to 6 hours

Easy Caramel Rolls

2 loaves of frozen bread dough (even I cheat at times)

Cinnamon

3 Sticks of Butter or less if you desire

1 cup Brown Sugar

1 cup White Sugar

1 1/2 Vanilla Ice Cream

Raisins (optional)

Pecans (optional)

Thaw your bread according to the package directions.  With a rolling pin, roll one dough out about 1/4 of an inch thick in an oval shape on a floured surface.  Take one stick of softened butter and smear over the dough; using half on each loaf.  Sprinkle cinnamon over the top of the butter; about 2 Tbls per loaf.  Then lightly sprinkle some brown sugar over the cinnamon, add desired amount of raisins.  You will probably use about 1/2 cup of brown sugar per loaf.  Roll the dough up so you have a long tube. Repeat with the second loaf. Cut the rolls so they are about 3/4 of an inch thick.  You should get 12 rolls per loaf.  Transfer the rolls to 2  greased 9x13 pans 

In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.  Add 1 cup each of brown sugar and white sugar.  Bring to a boil for 1 minute.  Pour mixture evenly over the 2 pans of cinnamon rolls.  Allow the rolls to rise at room temperature until they are almost double in size.   You can place them on top of the stove while waiting for the oven to preheat.

Preheat oven to 350.

  Bake for 25-30 minutes.  When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool.

Coconut shrimp or chicken with Dipping sauce

Baked coconut shrimp or chicken

2/3 cup  BAKER'S ANGEL FLAKE Coconut, toasted

1 pkg.  SHAKE 'N BAKE Chicken Coating Mix

1  egg

2 Tbsp.  water

1 lb.  uncooked extra-large shrimp, peeled with tails left on, deveined

HEAT oven to 400°F.

COMBINE first 2 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.

DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.

BAKE 10 to 12 min. or until shrimp are done.

**COCONUT CHICKEN FINGERS,  Prepare as directed, substituting boneless skinless chicken breasts, cut into 1/2-inch-wide strips, for the shrimp and increasing the baking time to 20 to 25 min. or until chicken is done.

Dipping Sauce

½ Cup Sour Cream

¼ Cup Non Alcoholic Piña Colada drink mix

¼ Cup Crushed Pineapple

2 Tbs Sugar

Combine all ingredients for the dipping sauce into a medium sized bowl and mix them together.

Place in refrigerator to allow sauce to chill. 

Glazed Apple Cinnamon muffins

  1/4cup butter, softened

  1/3 cup sugar

  2 tablespoons brown sugar

  1 egg

  1/2 cup milk

  1-1/2 cups flour

  2 teaspoons baking powder

  1/2 teaspoon salt

  1/2 teaspoon ground cinnamon

  1 medium tart apple, peeled and finely chopped

  1/2 cup chopped pecans

  1/4 cup flaked coconut

  GLAZE:

  1 cup powdered sugar plus 1 Tbls.

  2 tablespoons unsweetened apple juice or water

Directions

In a large bowl, cream butter and sugars until well mixed. Beat in egg. Stir in milk. Combine the flour, baking powder, salt and cinnamon; add to creamed mixture just until moistened. Fold in the apple, pecans and coconut.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over muffins while slightly warm. Serve warm. Yield: 12 muffins.

Beef stew

Old-Fashioned Beef Stew

1 to 2 pounds stew meat

1 Tbls oil

1 large onion, chopped

4 cups water

1 tsp seasoned salt

2 tsp beef bouilon

1/2 tsp pepper

salt to taste

potatoes

carrots

celery

In your favorite stew pot brown meat that has been coated with flour.

Add onion, water, seasoned salt, pepper and salt. Bring to a boil

Reduce heat, cover and simmer for 2 hours. Add vegetables and cover 

and simmer for 30 minutes or till done.

I use about 2 celery stalks, 4 carrots and about 5 potatoes.

Use the amount of veggies that you like. 

Add more water if needed - it usually is. Thicken and enjoy. The flour from the browned meat usually thickens it well for me.

Chicken spaghetti

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 3/4 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

**I cut the recipe in half and it was still just as good as the big recipe.  Ree really gave us a good recipe, Enjoy!

Caramel Apple Cider

Caramel Apple Cider

1/3 c firmly packed brown sugar

1/3 c heavy whipping cream

1 tsp vanilla extract

4 c apple cider, or apple juice

1 cinnamon stick

Stir together brown sugar and whipping cream in a large sauce pan. Cook, stirring constantly, over medium heat, until it starts to bubble. Stir in vanilla and apple cider, cook 10 min stirring often.

Apple Squares

 APPLE SQUARES

1 3/4 c. sugar

3 eggs

1 c. oil

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 c. chopped nuts

2 c. chopped apples

1/2 tsp. vanilla

Beat sugar, eggs and oil until well blended. Stir together dry ingredients and mix in. Fold in nuts and apples. Bake in greased and floured 9x13 inch pan for 35 to 40 minutes at 350º. Cool and dust with powdered sugar

Oatmeal Cake

Oatmeal Cake

1 1/2 cups hot water

1 cup old fashioned oatmeal

1 cup brown sugar

1 cup white sugar

1/2 cup butter, at room temperature

2 eggs

1 1/3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

Topping

1/2 cup butter

1 cup brown sugar

1 tablespoon milk

1 cup coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

**I found this recipe on Taste and Tell and it looked too good not to share.

Chocolate Zucchini Bundt cake

Chocolate Zucchini cake

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups granulated sugar

1 cup canola oil

3 eggs

1 tablespoon vanilla extract

2 cups shredded zucchini, squeezed dry

1/2 cup semi-sweet chocolate chips

Preheat oven to 350* F. Grease and flour bundt pan.

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.

In a large bowl, on medium speed, beat sugar, oil, eggs and vanilla until combined.

Reduce the mixer speed to low and gradually add flour mixture to wet ingredients, until blended. Stir zucchini and chocolate chips.

Pour batter into prepared pan(s). Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, and then remove to a wire rack to cool completely.

Chocolate Glaze

3 tablespoons cocoa

2 tablespoons butter, melted

1 cup powdered sugar 

2 -3 tablespoons hot water

Bread machine Cinnamon Raisin Bread

Cinnamon Raisin bread

1 cup warm water

2 Tbls. butter

3 cups flour

3 tablespoons sugar

1  teaspoons salt

2 tsp. cinnamon

2  tsp. bread machine yeast

1 cup raisins soaked to plump for 10 minutes in warm water

Directions:

1. Add all the ingredients in order given except the raisins.

2. Add raisins in on the "add in" beep.

3. Bake on "sweet bread" setting. 1.5 pound loaf

Cheesy Hash Brown Casserole

Ingredients

1 30 ounce bag frozen hash browns 

2 cans cream of chicken soup

3/4 cups sour cream

3 cups shredded cheddar cheese (divided)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper (to taste)

3/4 cup French's Onion Rings

Directions

Preheat oven to 400 In a large bowl stir together everything except 1 cup of the cheese. Spread evenly into a greased 9x13" pan. Sprinkle the top with remaining cheese. Cover pan with foil and bake for 25 minutes. Uncover and bake 20 minutes more. During the last 10 minutes top with the onions.

Broccoli Cheese Soup

BROCCOLI/CAULIFLOWER SOUP

1 bunch broccoli

1 head cauliflower

1/2 cup chopped carrots

7 Tbl butter

7 Tbl flour

3 c half and half

3 c milk

1/4 tsp garlic

1/2 tsp pepper

1/2 tsp salt

5 or 6 chicken bouillon cubes

5 ounces of Velveeta Cheese or cheddar cheese

Steam or boil veggies till almost tender. In large pot melt butter, add flour to thicken, stirring constantly to make a paste. Combine warm milk and half and half pour into butter mixture and stir. Add spices and bouillon and cheese. Stir constantly until thick and cheese is melted.  Add veggies  and heat through. DO NOT BOIL.

Rhubarb Jam with Pineapple

Rhubarb jam

5 cups finely chopped rhubarb

5 cups white sugar

1 can (20 oz.) crushed pineapple with juice

2 packages (3 oz. each) strawberry Jello

In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.

Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.

**This in not only good on bread or toast but great on ice cream as well. Enjoy.

Jell-o ice cream dessert

 ***1 pkg. (4 serving size) Jell-o flavor of your choice

 1 C BOILING water

 2 C softened vanilla ice cream

 Dissolve jello in boiling water. Cool in fridge for 10 minutes.

 Whisk in ice cream

 Pour into single serve dishes, chill until set.
**I double the recipe for 4 good size servings
***I use sugar free jell-o

Oven Baked Onion Rings

Crispy Oven baked Onion rings.

Ingredients

• 2 Onions Peeled and Sliced into 1/2" Rings
• 2 Cups of Milk, divided
• 1 Tablespoon of Vinegar
• 2 Eggs
• 1/2 Cup plus 2 Tablespoons of Flour
• 2 Cups of Panko bread crumbs
• 1 Tablespoon Olive Oil
• 1/2 teaspoon salt or seasoning of your choice
• 1/2 teaspoon of paprika for color

Instructions

 Preheat oven to 425º

 Put sliced onions in a large Ziploc bag with 1 cup of milk and let sit at least 30 minutes turning occasionally.

1. Put 1 tablespoon of vinegar in a 1-cup measuring cup and top to 1 cup with milk. Stir & let sit 5 minutes (to allow the milk to thicken a bit).
2. Mix together soured milk, eggs and 2 tablespoons of flour. Set aside.
3. In a separate bowl, combine Panko Bread Crumbs, olive oil and salt.
4. Remove onions from the Ziploc bag and drain (I used a strainer).
5. Place onions in a bag with 1/2 cup of flour and shake to coat.
6. Separate the Panko mixture into 2 small bowls (because the mixture gets wet and doesn't stick after a while).
7. One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
8. Place on a parchment paper covered pan.
9. Bake 10 minutes, flip over and bake an additional 10 minutes until browned and crispy.
10. Sprinkle with additional  salt if desired and serve with ketchup! 

Apple Strudel Muffins

Apple Strudel Muffins

Ingredients:

• 2 cups flour
• 1/2  tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups apple, peeled, cored, chopped fine
• 
  
• TOPPING
• 1/3 cup brown sugar
• 1 tbsp flour
• 1/2 tsp ground nutmeg (optional)
• 1/2 tsp ground cinnamon
• 1 tbsp butter

Directions:

1.  1.Preheat oven to 375. Grease or line muffin tray with liners.
2. In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat together the butter, sugars, and eggs until smooth and creamy.
4. Mix in vanilla extract to butter mixture.
5. Stir in apples, and gradually add in the flour mixture.
6. Spoon batter into each muffin cup until about 2/3 full. *batter will resemble cookie dough, that is okay
7. In a small bowl, combine the 1/3 cup brown sugar, 1 tbsp flour, 1/2 tsp nutmeg, and 1/2 tsp ground cinnamon.
8. Cut in butter until topping resembles crumbs.
9. Sprinkle  the cinnamon mixture over the top of each muffin.
10. Place tray in oven and cook for about 20 minutes, or until cooked through. Remove from oven and serve and enjoy.

Loaded Cauliflower Casserole

Loaded Cauliflower
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx. 6 cups)
6-8 strips of bacon cooked and crumbled
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Chedder or Colby Jack shredded cheese 
6 slices of Velveeta cheese for added creaminess


Directions:
Preheat oven to 425°
In a large pot boil water add Cauliflower and cook for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese, and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.
 

Cinnamon & Graham Cracker Chocolate Chip Muffins

• 2 cups flour
• 1 Tbl. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 cup graham cracker crumbs
• 1 cup  milk
• 1/3 cup canola oil
• 1 large egg, beaten
• 2 tsp. vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup milk chocolate chip
• Topping:

• 1/3 cup flour
• 1/3 cup light brown sugar, packed
• 1/3 cup graham cracker crumbs
• 1 teaspoon cinnamon
• 4 Tbl. butter, melted

Instructions

• Preheat oven to 400 degrees and  line a 12 cup muffin tin with cute, paper liners.
• In a bowl, whisk together egg, milk, oil and vanilla.
• Add to the bowl: flour, baking powder, salt, graham cracker crumbs and sugar.  Mix gently.
• Stir in both chocolate chips.
• Spoon batter into muffin tin using an ice cream scoop.
• Mix all of the topping ingredients together until it forms crumbs and sprinkle on the tops.  Add a few more chocolate chips.
• Bake for 16-18 minutes, until toothpick inserted in center comes out clean. 
• Let muffins cool a few mins and enjoy!

Pizza Pinwheels

4 ounces cream cheese, softened

1/4 cup plain greek yogurt

2 teaspoons dried oregano

1/8 teaspoon garlic powder

1/4 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

1/4 cup sliced or diced black olives

1/4 cup diced green pepper

1/4 cup canned diced Italian style tomatoes, drained ( I freeze the rest of the can for another use)

 pepperoni slices

3 tortilla shells

Combine the cream cheese, yogurt, oregano, and garlic powder. Stir until creamy. Stir in the shredded cheeses. Spread the cheese mixture evenly on the 3 tortilla shells.

Evenly sprinkle the olives, green peppers, and tomatoes over the cheese mixture. Top each tortilla with a layer of pepperoni. Gently roll the tortillas up tightly, making sure everything stays inside. Wrap in plastic wrap and refrigerate for at least 30 minutes. Take off the plastic wrap and cut each tortilla into 8 pinwheels. Serve with toothpicks if desired. Makes 24 pinwheels.

Cheezy baked Spaghetti

Cheesy Baked Spaghetti

16 oz spaghetti cooked

3 c shredded mozzarella

1/2 lb sweet italian sausage, fried

1/2 lb ground beef, fried

1 jar(s)your favorite spaghetti sauce

16 oz   tomato sauce

1 1/2 Tbl garlic powder

2 Tbl oregano

2 Tbl basil

1/4 c sugar

1/4 salt and pepper to taste

grated parmesan cheese

1 Combine all ingredients in large sauce pan except for the cooked spaghetti and cheeses.

2 Simmer for 20 minutes.

3 Remove from heat and add cooked noodles.

4 Pour 1/2 sauce/noodles in a greased glass dish. Top with 1 1/2 cup of mozzarella cheese.

5 Top cheese with remaining sauce/noodles then top with remaining cheese. Sprinkle grated parmesan cheese on top.

6 Bake at 350 degrees for 25-30 minutes.

Mini Pineapple upside down cakes

 For cake:

Use one yellow JIFFY cake mix

Mix cake mix according to package directions, changing the 1/2 cup of water to 1/4 cup water AND 1/4 cup pineapple juice

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)

2/3 cup brown sugar (packed)

1-can pineapple rings

6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  

Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  

Raspberry Vanilla Jello Salad

1 box (5.1 oz) instant vanilla pudding

32 oz. container vanilla yogurt

8 oz. container Cool Whip (thawed)

1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed.

Fold Cool Whip into the mixture.

Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture. More raspberry flavor, mmmm.

**I've not yet made this recipe but hope to very soon. I will make whatever changes I see and will give a review.

Red Lobster Tarter Sauce

 1/2 cup miracle whip

 1 1/2 tablespoons finely minced onion

 1 tablespoon sweet pickle relish

 1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)

 1 1/2 teaspoons sugar

 1. Combine all ingredients in a small bowl. Mix thoroughly by hand.

 2. Transfer the sauce to any small, air tight container. Close tightly and store in the refrigerator until ready to use. Makes 4 servings.

Refrigerator help

Our new home has a fridge with wire shelving, and some bottles, especially bottles of water with "bumpy" bottoms, just do not like to stay standing. To solve that problem I put a flexible cutting sheet on the shelf to create a flat surface; now the bottles of water and other smaller items stay upright. The cutting sheets are easy to wash too. Leave space on all sides of the cutting sheet for air flow. If need be you can use a hole punch for more circulation.

I hope this tip will be of some use to you too. Leave any other helpful tips in the comment section of this post. Thank you!

Rice Krispie Cookies

1/4 c. shortening

1/4 c. butter

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 c. flour

1/2 tsp. soda

1/4 tsp. baking powder

1 c. quick oats

1 c. Rice Krispies cereal

1/2 tsp. Vanilla
1/2 tsp. almond extract

Pecan halves optional

Cream together shortening and sugar. Add egg. Mix in flour, baking soda, baking powder. Add vanilla. Then stir in oats and Rice Krispies.

Make 1 inch balls. Place on a greased cookie sheet. Press with a spoon dipped in sugar (keeps from sticking). Top with pecan half one each cookie if you so desire. Bake 375 degrees for 8-10 minutes. Makes about 4 dozen, depending on the size.

Easy Sugar Cookies

Ingredients:

2 3/4 (scant) cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter,  very softened

1 1/2 cups white sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

Directions

• Preheat oven to 375º . In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, dip into sugar, press down slightly with two fingers,and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Rice pudding

RICE PUDDING

2/3 c. Minute Rice

2 3/4 c. milk

1/3 c. sugar

1 tbsp. butter

1/2 tsp. salt

1/2 tsp. vanilla

1/4 tsp. nutmeg

Cinnamon

1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Oriental Beef and Broccoli

Beef and Broccoli 

1 Pound Boneless beef chuck roast; Sliced into thin strips 1 cup beef consume 1/2 cup soy sauce 1/3 cup brown sugar 1 tablespoon sesame oil 3 cloves minced garlic 2 tablespoons corn starch 2 tablespoons  Sauce from crockpot after being cooked  broccoli Florets, as many as you want Hot cooked rice

Instructions:

1. Place beef in a crock pot.

2. In a small bowl, combine consume, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice and enjoy! 

No Bake Cake

No bake Cake

Ingredients:

1 Box of Vanilla Wafers

1 Can of Crushed Pineapples with Juice 

1/4 cup Lemon Juice 

1 can sweetened condensed milk

1 package of coconut

1 (8oz) Container Cool Whip

1 small jar of cherries

1 cup of pecans (optional)

Directions: 

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and ***coconut and cherries. Refrigerate overnight. Serve and Enjoy!

*** You can replace coconut with pecans if you'd like.

Cheddar Biscuits

Garlic Cheddar Biscuits

Ingredients
(Makes one dozen biscuits)

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
1/2 cup salted cold butter (1/2 stick)
1 teaspoon garlic powder
1 heaping cup grated cheddar cheese

Brush on Top:

2 tablespoons salted butter, melted
½ teaspoon dried parsley flakes
½ teaspoon garlic powder

Directions:

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1 teaspoon garlic. Gently mix by hand until combined, but don’t over mix.

Drop approximately ¼-cup portions of the dough onto an parchment lined, greased cookie sheet I use an ice cream/cookie scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.  I find that baking them on the top rack helps prevent the bottoms from browning too quickly.

Just before you take the biscuits out of the oven, melt the 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder, salt and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. While still warm, eat and enjoy!

Baked Sea Scallops

Ingredients

4 Tbsp  butter,

1 1/2 lb. fresh or frozen sea scallops

1 tsp onion powder

1 tsp paprika, sweet mild

1 tsp oregano, dried

2 clove garlic, minced

1/4 c parmesan cheese

1/4 c Panko bread crumbs

Directions

Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.

 Melt the butter in a small butter warmer, small saucepan, or you could always nuke it in the microwave. Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.

Pour the melted butter into a casserole dish; something around two quarts is perfect.  Note: Since you will be using this dish for presentation, if you have something nice... use it.

Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.

Take the breadcrumbs, onion powder, paprika, oregano, minced garlic and parmesan cheese, and combine in a small mixing bowl. Your best tools for doing this are your hands... that way you can break up any lumps.

Sprinkle the mixture evenly over the scallops.

Bake until scallops are firm; or until an instant-read thermometer reads 146º,  this will take about twenty minutes.

Loaded baked potato dip.

Ingredients

• 1 (16 ounce) container sour cream
• 2 cups cheddar cheese, shredded
• 8 slices bacon, cooked and crumbled
• 1/3 cup chives, diced or 6 green onions, sliced
• salt, pepper and cayenne to taste (optional)

Instructions

• Mix everything and enjoy scooping with potato chips.

Notes

This dip is even better when made a day ahead to give the flavors a chance to come out.

Apple Cinnamon Bread

Apple Cinnamon Bread!

 1/3 cup brown sugar (not packed)

 1 teaspoon ground cinnamon

 2/3 cup white sugar

 1/2 cup butter, softened

 2 eggs

 1 1/2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour

 1 3/4 teaspoons baking powder

 1/2 cup milk

 1 apple, peeled and chopped 

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

 Mix brown sugar and cinnamon together in a bowl and set aside.

 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan.

 Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Barley Bake

 BARLEY BAKE: 

6 servings

Ingredients:

-1 medium onion, chopped 

-1 cup medium pearl barley 

-1/2 cup slivered almonds or 1/2 cup chopped almonds 

-1/4 cup margarine or 1/4 cup butter or 2tsp of canola oil 

-3 teaspoons dried (or fresh) parsley flakes 

-1/4 teaspoon black pepper 

-1/4 teaspoon salt 

-2 (14 1/2 ounce) cans beef broth 

Step 1: In a skillet, over medium heat, saute' the barley, onion, and almonds in the butter until lightly browned. **

Step 2: Transfer to a 2 quart baking dish.

Step 3: Add the parsley, pepper and salt; stir to mix.

Step 4: Add the broth, stir to mix.

Step 5: Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.

** I leave out the almonds.

Spaghetti soup

Spaghetti soup

Ingredients:

4 cups water

4 oz. (1 cup) uncooked ready-cut spaghetti (short curved pasta) or broken spaghetti noodles

20 frozen cooked meatballs or  3/4 pound ground Italian sausage, fried (or the amount you prefer)

1 (27 to 30-oz.) jar spaghetti sauce

optional: 1/2 tsp chopped garlic, 1/4 tsp. Italian seasoning.

Salt and pepper to taste.

Directions:

Bring water to a boil in large saucepan. Add spaghetti and meatballs or fried ground meat; cook about 10 minutes or until spaghetti is tender. Do not drain.

Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese. Mmmm.

Beef Jerky and seasoning mix

Seasoning blend

 2 1/2 Tbl. paprika

2 Tbl. salt

2 Tbl. garlic powder

1 Tbl. black pepper

1 Tbl. onion powder

1 Tbl. cayenne pepper

Mix and keep in jar for use in casseroles, chili, bbq's, jerky and much more.

To make Beef Jerky I mix:

1 1/2 Tbl. of above seasoning blend  to

1/4 cup worchestershire sauce

1/4 cup soy sauce

1 Tbl. Liquid smoke

 2 lb. lean beef roast (size is a guess, could be 3 lbs. :) )

Pour over evenly sliced raw beef roast ( 1/8 thick) and marinate over night to 2 days. I mix several times a day, but do it gently, the meat gets very tender as it marinates.

Place in single layer in dehydrator until dried out but not burnt. Time depends on thickness of meat and machine.