Wednesday, December 21, 2011

Melt in Your Mouth Christmas Cookies


From the kitchen of Sarah Smith

Ingredients

1 1/2 cups confectioner's sugar
1 cup butter or margarine, softened
1 egg
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups confectioner's sugar
1/4 cup light corn syrup
2 tablespoons water
food coloring
butter flavoring

Directions

  1. When ready to bake, preheat oven to 375 degrees.

  2. In a large mixing bowl combine the first 7 ingredients in order given and mix well.

  3. Chill dough 2-3 hours or until dough is easy to handle.

  4. Roll out on a lightly floured surface to about 1/4 in. thickness.

  5. Cut with various cookie cutters. (Cookie cutters may need to be floured).

  6. Place on a greased cookie sheets.

  7. Bake for 7-8 minutes or until lightly brown.

  8. Cool on wire racks.


For Frosting:

  1. Combine sugar, corn syrup, and water in small bowl.

  2. Transfer equal amounts of frosting into separate bowls.

  3. Add desired amount of flavoring. Mix in food coloring.

  4. Frost cookies and refrigerate overnight.


Enjoy!

Fudge Squares

4 eggs
2 c. brown sugar
2 c. flour
1/2 c. melted chocolate
1 c. nuts
1 tsp. vanilla extract
1 tsp. baking powder
Mix eggs, sugar, and melted chocolate together, then add flour and baking powder sifted together, and then the vanilla and, lastly, nuts. Bake in one sheet on a buttered pan, and cut in squares when almost cold.
Submitted by: CM/Cooks.com

First prize Sugar Cookie

2 cups sugar
1 cup butter
2 cups flour
2 eggs
1/2 cup milk
1 tsp. baking soda
2 tsp. cream of tartar
pinch salt
Cream together butter and sugar, then add in eggs and milk. Stir the remaining ingredients into a cupful of flour and mix in well. Add to creamed butter mixture. Add in sufficient additional flour to make a dough that can be rolled out. Do not add too much flour - just add enough to prevent the dough from being sticky. Do not over-mix.Bake in a preheated 350°F oven for 10-12 minutes.... from Cooks.com

Santa Whiskers Cookies

1 c. butter
1 c. sugar
2 tbsp. milk
1 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
3/4 c. red candied chopped cherries
1/2 c. chopped pecans
3/4 c. shredded coconut
Fruit and nuts can be increased, if desired
Cream butter and sugar. Blend in milk and vanilla. Stir in flour and baking powder, cherries and nuts. Form in rolls and roll in coconut, wrap in wax paper and chill.Slice 1/4 inch thick and bake on ungreased cookie sheet. Bake at 375 degrees for 12 minutes. Press extra coconut on top before baking, makes whiskers. Rolls may be frozen and baked later. Wrap in foil for freezing.

Monday, December 14, 2009

The choices are endless. I have made a few batches of each cookie so far and will continue baking more this week.

Amish Sugar Cookies


From the kitchen of Joseph & Michelle Salerno

Ingredients

1 cup sugar
1 cup powdered sugar
1 cup butter or margarine
1 cup cooking oil
2 eggs
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla

Directions

Combine sugars, butter and oil, beat well. Add eggs and mix well. Add flour, baking powder, baking soda, cream of tartar and vanilla. Cover with plastic wrap and put in the refrigerator overnight. Make into small balls and flatten slightly with a fork. Bake at 375 degrees for 10-12 minutes. Do not over cook.

C.O.P. Cookies


Makes 1 batch • From the kitchen of Me and my Brother

Ingredients

1 cup Crisco (softened)
1 cup brown sugar
2 cups flour
2 eggs (beaten)
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 package chocolate chips
1 cup oatmeal
1 cup peanut butter
1/2 tablespoon vanilla

Directions

In large bowl, add all ingredients alternately and mix well. Using a teaspoon, drop dough on ungreased cookie sheet. Bake at 345 degrees for 10-12 minutes. Let cookies sit for 5-10 minutes - then, ENJOY :)!!

Chewy Noels


From the kitchen of Ellen Moore

Ingredients

2 teaspoons butter or margarine
2 eggs or egg substitute equivalent
1 1/2 cups brown sugar, packed
5 Tablespoons flour
1/8 teaspoon baking soda 1/8 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped nuts
confectioners sugar

Directions

Melt butter in small baking pan over low heat. Beat eggs slightly. Combine sugar, flour, soda and nuts. Stir into beaten eggs and vanilla. Pour mixture over butter. Do not stir. Bake at 350 degrees for 20 minutes or until center is set. Turn out of pan onto rack. Cut into squares and dust bottom with confectioners sugar.

Grandma Olson's Parkay Cookies


From the kitchen of Grandma Tobe

Ingredients

1 pound Parkay (softened)
1 cup sugar
2 teaspoon vanilla
4 1/2 cups flour
green sugar
red sugar

Directions

Beat Parkay and sugar very hard. Add vanilla and flour. Divide dough into two parts. Roll each part into 10 or 12 inch long ropes. On two large sheets of waxed paper, place red colored sugar on one and green colored sugar on the other. Roll one cookie dough rope in red sugar and one cookie dough rope in green sugar. Refrigerate until ready to bake. When ready to bake, slice dough with very sharp knife into 1/2 to 3/4 inch slices. Place on ungreased cookie sheet. Bake at 325 degrees until cookies are lightly brown and set.

N.M. Cookies


Makes 112 • From the kitchen of Kinsey

Ingredients

2 c. butter
4 c. flour
2 tsp. soda
2 c. sugar
5 c. blended oatmeal
24 oz. chocolate chips
2 c. brown sugar
1 tsp. salt
1{8oz.} Hershey bar, grated
4 eggs
2 tsp. baking powder
3 c. chopped nuts {your choice}
2 tsp. vanilla

Directions

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add egg and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375.

Parking Lot Cookies


From the kitchen of Melody Lawson

Ingredients

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla (it's okay to spill a little bit)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups oatmeal
2 cups rice crispies
1 cup pecans
1 cup chocolate chips

Directions

Preheat oven to 350 degrees. Mix both sugars well, removing all lumps. Add shortening, baking soda, baking powder, vanilla, and beaten eggs. Mix well. Mix in flour (it�s starting to get thick). Mix in pecans and chocolate chips (getting thicker). Mix in oatmeal (very thick). Mix in rice crispies (use your hands, it's too thick for a spoon). Roll up into teaspoon sized balls and smash with fork. Place on bottom rack in oven. Move to top rack when bottoms of cookies start to brown. Remove before burning.

Seven Layer Cookies


From the kitchen of The Orndorffs

Ingredients

1/2 cup margarine
1 cup graham cracker crumbs
1 cup flaked coconut
6 ounces butterscotch bits
6 ounces chocolate chips
1/2 cup chopped nuts
1 can sweetened condensed milk

Directions

Melt margarine and put in 13x9 pan. Sprinkle graham cracker crumbs over margarine. Spread flaked coconut over crumbs. Pour butterscotch bits over coconut. Pour chocolate chips over butterscotch bits. Sprinkle chopped nuts over all. Slowly pour sweetened condensed milk over all. Bake at 350 degrees for 20-25 minutes.

"Santa's Whisker's" cookies


Makes 60 • From the kitchen of Meagan

Ingredients

3/4 cup Margarine
2 cups Flour
3/4 cup Sugar
1 tablespoon Milk
1 teaspoon Vanilla
3/4 cup finely chopped candied red or green cherries
1/3 cup finely chopped pecans
3/4 cup coconut

Directions

Beat margirine with an elictric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, milk, and vanilla. Beat till thourouly combined. Stir in remaining flour. Stir in cherries and pecans. Shape into 8-inch rolls. Roll in cocunut. Wrap in wax paper; chill 2- 24 hours. Cut into 1/4-inch slices. Place on an un-greased cookie sheet. Bake in a 375 degree oven 10-12 minutes or until the edges are golden. Cool cookieson a wire rack. Makes about 60.

I have fallen short again...I'm sorry

I have been busy the past few weeks gathering the Christmas decorations and stringing the lights for the holiday season. I have also been searching for new recipes to try. Well, I found a site that I have fallen in love with and it is perfect for this time of year. It is www.northpole.com . I have selected a few recipes to share with you that I have been preparing this past week. They have all been hits.

Saturday, August 15, 2009

I'm still up...

making the second layers for my sister's surprise cake for Saturday. I have helped decorate the building today and been scanning pictures for the family reunion. I have the layers in the oven and was about to make the buttercream icing for the base coat and then start rolling out my fondant . I made the fondant hearts for the cake last night. I have some in white and black. The black ones almost look like marble. I think they are cute. I just hope I can get the top layer fondant black enough and smooth enough...i'm tired..lol.

Tuesday, August 11, 2009

Chocolate Ganache

This is a recipe I ran across while looking for wedding/anniversary cake ideas. It looks and sounds good.

To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.



Ganache Recipe:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)

Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is well chilled before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers".



Ganache:

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake:
Note: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped.

Sorry...

I am so sorry I have gotten behind in my posts. Just so much going on around here with school being out that I have just lost interest in posting new recipes. Plus, I am now hooked to Facebook and its many games,especially Farmtown. If it was only that easy on the real farm..LOL.

I have a family reunion coming up on September 5 and my mom and dad's 40th anniversary is September 7. Then John has a birthday on September 6...man am I gonna be busy baking then. I am making my sister a birthday cake this weekend. I will have to take pictures and post them before six months passes again. Oh course, all these are surprise cakes.

For the family reunion, I am planning on making a family tree cake. I have bought the fondant and all ingredients I am gonna need. I think I am making it as a sheet cake and then making the actual tree of fondant. I will post more on that idea when I take the pics of the finished product. I am looking forward to this challenge as I have never made anything out of fondant except the one wedding cake.

Birthday cakes







I had to make 3 birthday cakes back in May and they were all for the same day.Daniel wanted a skateboard, Steven a race car, and Taylor wanted the flip flops again. Well, you can see for yourself how they all turned out.

Saturday, March 28, 2009

Rainy Days are here again...

Today, my eight year old was plundering thru the pantry for snacks and decided he wanted to make cookies. He started piling pans and bowls and ingredients on the counter for us to make his favorite...M and M cookies. Instead of the M and Ms we used white chocolate chips and macadamia nuts....YUMMY !!! He put spring colored sprinkles on one pan and left the other a they were.

Friday, March 20, 2009

TOILET CAKE











This was so fun to do!! A neighbor just turned 44 yesterday and his wife wanted to surprise him with a special cake....well this is it..








Tuesday, March 17, 2009

16 LAYER CHOCOLATE CAKE

1 box chocolate cake mix
2 sticks butter, softened
7 eggs
1 1/2 c. water
1 c. plain flour

ICING:

1 box confectioners' sugar
1 stick butter
2 tbsp. cocoa
1 tsp. vanilla

Mix cake ingredients and bake in 350 degree oven. Grease and flour pans, bake in thin layers for a few minutes.
Let butter soften. Mix icing ingredients until smooth. Spread on warm cake.

BAPTIST POUND CAKE ICING

1/4 box light brown sugar
1/4 c. milk
1 stick butter

Cream together and pour over cake while warm. Cover with pecans if desired.

OLD FASHION THIN LAYER CHOCOLATE CAKE

1 box yellow cake mix

CHOCOLATE FROSTING:

2 c. sugar
5 tbsp. cocoa
1 (12 oz.) can evaporated milk
1 tsp. butter

Prepare cake mix according to package directions. Pour batter into 4 greased and floured pans. Dip 2 serving spoons of batter in each pan. Bake 2 layers at a time at 350 degrees until brown. Repeat process with remaining layers. Bake only a few minutes as the layers will be thin.
Prepare frosting by mixing all ingredients in a medium saucepan. Let come to a boil, stirring constantly. Boil for about 3 minutes. Turn heat down and let simmer. Cool. Stack cake layers like pancakes, spreading frosting between each layer. Spread remaining frosting on sides and top of cake.

Monday, March 16, 2009

SPECIAL BUTTERCREAM FROSTING

Servings: 36

"Ideal buttercream for frosting and borders."

Ingredients:
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream

Directions:
1.Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2.Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

Saturday, March 14, 2009

BROWN BUTTER ICING

Ingredients:
1/2 cup butter
3 cup sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoon water

Directions
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: Enough to ice 5 dozen cookies

ST. PATRICKS DAY PISTACHIO CAKE

1 white cake mix
1 c. oil
1 c. water
3 eggs
1 pkg. instant pistachio pudding mix

Mix well. Bake at 350 degrees for 30 minutes in 9 x 13-inchpan.

FROSTING:

8 oz. Cool Whip
1 pkg. pistachio pudding mix
1 c. milk

Mix well. Spread over cooled cake.

Friday, March 13, 2009

MAMA'S POUND CAKE

This has become my favorite pound cake recipe. I borrowed it from Paula Deen.

1/2 lb (2 sticks) butter,plus more for the pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fne salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350* F

With a mixer, cream butter and shortening together. Add sugar, a little at the time. Add eggs, 1 at the time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with flour and ending woth flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean.

I have made a butter and powdered sugar icing and topped it with that and it was so good.

Thursday, February 12, 2009

GIANT CHOCOLATE CHIP COOKIE







1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at the time, beating well.

Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.

Spread in a greased 14 inch round pizza pan. Bake at 375 * for 20 to 25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired. ( I also do this in a 12 x 2 heart shaped cake pan or cookie pan. Can also use as a sheet cake or cut shaped cookies from it.)

ALMOND JOY CAKE


1 box Duncan Hines chocolate cake mix


FILLING:

1 cup evaporated milk
1 cup sugar
24 large marshmellows
1 7oz angel flake coconut

Combine milk and sugar: add marshmellows and heat until melted. Add coconut. Pour over cake while hot.

TOPPING:

1 1/2 cup sugar
1/2 cup evaporated milk
1/2 cup butter ( 1 stick)
1 1/2 cups chocolate chips
1 cup pecans (I use sliced almonds too)

Mix sugar, butter, and milk. Bring to a boil and add chips. Stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.

RED VELVET CAKE AND ICING

This is my favorite recipe. I do this in small and large heart shaped pans and top with white icing and am going to use fondant this time.

1 1/2 cups sugar
2 eggs
1/2 cup butter flavored cooking oil (I use butter flavored Crisco)
1 cup (2 sticks) butter or margarine
1 1ounce bottle red food coloring plus 1 bottle buttermilk or water
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 teaspoons cocoa
1 teaspoon salt
1 teaspoon soda
1 cup buttermilk

Cream sugar and eggs together. Add cooking oil and margarine. Mix. Add red food coloring and fill bottle with buttermilk or water and add to above mixture with vanilla. Mix well. Sift flour,cocoa,salt, and soda together. Add alternately with 1 cup buttermilk to above mixture. Pour into 3 square cans which have been greased and dusted with flour. Bake at 350 * for 25 to 30 minutes.

ICING:

1 box confectioners' sugar
1 8oz cream cheese
1 stick butter
1/2 cups walnuts or pecans, chopped
1 teaspoon vanilla

Cream together and ice cake after it has cooled. Refrigerate after first day.

(I personally haven't tried the icing. I like to use different icing.)

Sorry I have fallen and haven't gotten back up.

I feel so ashamed that I didn't even post recipes and pics that I made for Christmas. I really went all out this time too. I guess after the wedding cake, I just lost track of time. I do want to add some recipes that I have been making. I am making a heart shaped red velvet cake that I am going to add fondant to. It is in the oven right now. I am gearing up for Valentine's Day around here.

Sunday, December 21, 2008

WEDDING CAKE




This is my first Fondant cake. It happened to be a wedding cake for a friend that we had four days notice to do. We had to match the lace on the dress with the ribbons on the cake without seeing the dress beforehand. I think it turned out really nice. The bride and family was very pleased with it and that's all that mattered to me.

Thursday, December 11, 2008

CHOCOLATE ICE BOX PIE

This one sounds delicious!!

1 can sweetened condensed milk
2 squares unsweetened chocolate
1/4 cup water
1/2 pint whipping cream
Graham cracker crust

Melt chocolate in top of double broiler. Add condensed milk and cook until very thick. Take from fire and slowly stir in water. Pour into shell and cover with whipped cream.Chill several hours before serving.

CHOW MEIN NOODLE COOKIES

2 6oz packages butterscotch morsels
1 51/2 oz can chow mein noodles
1 61/2 oz can peanuts

Melt morsels in pan over hot water. Add noodles and peanuts,stirring well. Drop by teaspoons onto waxed paper and refrigerate about 10 minutes until hardened.

GUM DROP COOKIES

4 eggs, well beaten
2 cups brown sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 cup nut meats, cut up
1/2 pound gum drops, cut in small pieces

Mix in order given. Spread in 9x13 inch pan. Bake 25 to 30 minutes at 350 degrees. Cut and remove fom pan while warm.

CHRISTMAS CRESCENT COOKIES

1/2 pound butter or margarine
2 cups peanuts, chopped
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon water

Cream butter and sugar. Sift together flour and salt. Add to butter and sugar mixture. Stir in water, vanilla, and nuts. Shape into crescents . Bake in slow 325 degree oven for 20 minutes. While warm, roll in powdered sugar.

HOLLY COOKIES

This is one for the kids...

1 stick margarine
34 large marshmallows
1 teaspoon vanilla
1 1/4 teaspoon green food coloring
4 1/2 cups cornflakes
Red Hots

Place margarine,marshmallows, vanilla, and food coloring in double broiler and let melt. Add cornflakes and mix well. Drop by teaspoonfuls onto plate and add Red hots to each for decoration.

SUNSHINE CAKE FOR CHRISTMAS

Also on the menu...

2 sticks margarine
2 cups sugar
2 teaspoons baking powder
5 eggs
1 can Angel Flake coconut
1 cup pecans, chopped
1 pound package(4 cups) graham cracker crumbs
2 teaspoons vanilla

Cream margarine and sugar until well blended. Add eggs,one at the time, beat thoroughly after each. Combine crumbs and baking powder. Add to first mixture. Mix well. Add coconut, nuts, and vanilla. Pour into 3 well greased 9 inch pans with waxed paper. bake at 350 degrees for 35 minutes.

PINEAPPLE ICING

1 stick margarine
1 small can crushed pineapple
1 package confectioners' sugar
Gumdrops

Cream sugar and margarine: add pineapple. Mix well. Spread between layers and on top and sides of cake. Garnish cake by spreading chopped red and green gumdrops on top.

ICE BOX CAKE

This is one that I am going to prepare for Christmas. I will have to post the outcome later.

1 cup real butter
3 egg yolks
1 cup nuts,chopped
1 large can crushed pineapple
1 pound vanilla wafers
2 cups sugar
1 teaspoon salt
Whipped cream

Cream buttetr: add sugar gradually. Beat until light and fluffy.Add unbeaten egg yolks one at the time. Add pineapple and juice, salt and vanilla. Mix well. add nuts. Roll wafers fine and place 1/2 in bottom of 9x9x2-inch Pyrex dish. Cover with butter mixture and pack down.Place in refrigerator overnight and serve with whipped cream. Serves 16.

Tuesday, December 9, 2008

IOWA COOL

Another delicious recipe tht I am going to be doing every year...often. Also known as Pistachio or Watergate Salad.

1 pkg instant pistachio pudding
1 large can crushed pineapple
1 cup mini marshmellows
1 small carton Cool Whip

Place dry pudding in bowl. Add pineapple and juice. Stir in marshmellows. Mix well. Fold in Cool Whip. Chill and serve.

I like to use the colored marshmellows to add more effects to it. You could also add a few pecans or walnuts if you like alot of nuts in it.

PUMPKIN DIP

DELICIOUS!!!

1 can (15 oz) Libby's pumpkin
1 8oz cream cheese
2 cups confectioners sugar
1 tsp. cinnamon
1 tsp. pumpkin spice

Mix all ingredients. Serve on graham crackers or ginger snaps.

GINGERBREAD PEOPLE

Gingerbread cookies are a fun family activity during the holiday season. All you need to get started are some gingerbread people cookie cutters and your imagination. You can make your own frosting. Use a variety of candies to decorate, like raisins, s, gum drops, etc.

Recipe Ingredients
1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. light molasses
2 1/4 c. flour
4 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. all spice

Cream sugar and shortening. Add egg and molasses; blend. Mix in dry ingredients. Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes. Bake at 350 degrees for 8 to 9 minutes.

Monday, November 24, 2008

GRANNY'S SWEET POTATO PUDDING

Grannie's Sweet Potato Pudding

Serves/Makes:6
Ready In: 1-2 hrs

Ingredients:
4 cups raw, sweet potatoes, grated
1 tablespoon cornmeal
1 cup light brown sugar
1 cup white granulated sugar
1 small can coconut
1 stick butter
2 cups milk
4 eggs

Directions:In a bowl toss together grated sweet potatoes, coconuut, cornmeal, and sugars. Heat butter and milk until the butter has melted, then cool it. Beat eggs and stir into the milk. Add milk mixture to potato mixture and place in a buttered casserole Bake at 350 degrees F for an hour or until set.

Sunday, November 23, 2008

SORE THROAT REMEDY

GRANDADDY'S WHISKEY COUGH SYRUP

1 cup brown sugar
1 cup vinegar
1 cup honey
1 pint of "Rock & Rye" Whiskey

Boil brown sugar, vinegar and honey until a little thick, about 25 minutes. Remove from heat and let cool to room temperature. Add Rock & Rye, refrigerate and use as needed.
For a sore throat, at bedtime, very slowly, take 2 tablespoons, just taking a little at a time from spoon. Your sore throat will be gone by next day.

Friday, November 21, 2008

HOLIDAY PUMPKIN BREAD

INGREDIENTS

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

CRANBERRY JELLO RELISH

1 lb fresh cranberries crushed or minced
2 packages black cherry Jello
1 medium orange peeled and seeded (all white must be removed)
1 cup pecans or walnuts crushed
1 cup sugar

Using a food processor, crush fresh cranberries until fine. Add 1 cup of sugar and mix well and set aside for 30 minutes. Crush or grind nuts with orange add to large bowl. Mix black cherry Jello using ONLY 1 cup of hot water per package and no cold water. Add to nuts and orange mixture. Mix all ingredients together and add to mold or glass bowl.
Allow to stand in refrigerator overnight.

This is also great if made up to 1-2 days ahead.

SWEET POTATO CASSEROLE

5 med.-size sweet potatoes, peeled, cooked and mashed
1/3 c. milk
3 tbsp. light brown sugar
2 tbsp. sugar
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. mini marshmallows

Combine all ingredients except marshmallows, mixing well. Spoon into a lightly greased 1 1/2 quart casserole. Cover and bake at 375 F. for 30 minutes. Uncover, sprinkle with marshmallows and bake an additional 5 minutes. Yield: 4 servings.

PUMPKIN ROLL

3 eggs
1 c. sugar
1 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
2/3 c. pumpkin
1 c. pecans

11 x 15 inch pan at 375 degrees for 15 minutes.
Beat eggs for 5 minutes; add sugar nd lemon juice, beating well. Sift together flour, baking powder, spices and salt. Add gradually to egg mixture, beating smooth each time. Fold pumpkin into batter until well blended. Spread in greased and lightly floured 11 x 15 inch pan. Sprinkle nuts on top. Bake in preheated 375 degree oven for 15 minutes. Sprinkle confectioners' sugar on tea towel; place cake on towel. Roll up starting at narrow end of cake. Lay aside to cool.

PUMPKIN ROLL FILLING:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Combine all ingredients in mixing bowl beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese mixture. Reroll refrigerate 1 hour.

CANDIED SWEET POTATOES

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks.
In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). Add orange concentrate, stirring to combine well.
Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.
Cover dish with aluminum foil to seal.
Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

SWEET POTATO SOUFFLE

1 lg. can sweet potatoes (1 lb. 13 oz.)
1 1/2 c. sugar
2 eggs
3/4 stick butter, softened
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 45 minutes at 300 degrees or until almost firm. Add topping during last 15 minutes of baking time.

TOPPING:
3/4 stick butter
1/2 c. chopped pecans
1/2 c. brown sugar
3/4 c. crushed corn flakes

Melt butter and brown sugar. Add nuts and corn flakes. Spread over top of souffle and bake 15 minutes or until crunchy.

3 LAYER CHOCOLATE DELIGHT

1 stick butter (melted)
1 c. crushed nuts (reserve some for top)
1 c. flour (slightly heaped up)
6 c. cool milk
1 c. powdered sugar
8 oz. cream cheese (softened)
1 lg. Cool Whip
1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant vanilla pudding mix

Mix butter, crushed nuts, flour and 3 cups of milk. Press into 9 inch pan. Bake at 350 degrees for 20 minutes or until brown. Cool. Beat 1 cup powdered sugar, cheese and 1 cup Cool Whip. Pour over crust. Beat pudding mixes and 3 cups milk for 2 minutes. Pour over cheese layer. Spread remaining Cool Whip on top. Sprinkle with nuts.

CHOCOLATE DELIGHT

CRUST:
1 c. flour
1 stick butter (1/4 lb.)
1 c. crushed walnuts

Melt butter, add flour and nuts. Spread into 9 x 13 inch pan. Bake at 350 degrees until golden brown (approximately 15 to 20 minutes). Let cool.

8 oz. cream cheese
1 c. granulated sugar
1/2 of a 12 oz. Cool Whip

Spread over crust. Beat 2 large instant chocolate puddings with 3 cups milk. Spread over cream cheese. Top with remaining Cool Whip. Garnish with grated chocolate (can use chocolate bar). You can change this to Lemon Delight by changing the 2 large chocolate puddings to 2 small lemon instant pudding.

CHOCOLATE/PISTACHIO/LEMON DELIGHT

FIRST LAYER:
1 stick butter
1 c. chopped nuts
1 c. flour
Work together, pack in lightly greased 9x13 inch pan and bake at 350 degrees for 20 minutes.

SECOND LAYER:
Soften 8 oz. cream cheese. Beating with electric mixer, gradually add 1 cup sugar. Fold in half of 8 oz. container Cool Whip. Spread on cooled crust.
THIRD LAYER:
1 lg. or 2 sm. pkg. chocolate, pistachio, or lemon instant pudding
1 lg. pkg. vanilla instant pudding
3 c. cold milk
Beat with electric mixer until thickened; will be like rubber. Spread over second layer.
Top with remaining Cool Whip. Add chopped nuts. May add grated chocolate on chocolate delight. Cover and refrigerate overnight.

MAYO ROLLS

1 c. milk
1/4 c. mayonnaise
2 c. self rising flour
1 tsp. sugar

Mix well. Pour into 6 greased muffin pans. Bake 10 minutes at 450 degrees. Unusual and very good.

PUMPKIN SQUARES

Mix together:
2 c. sugar
1 tsp. soda
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt

Beat together:
1 c. oil
1 (16 oz.) can pumpkin
Add eggs, oil and pumpkin to dry ingredients and bake at 350 degrees for 30 minutes.
ICING:
3/4 c. butter1 (3 oz.) pkg. Philadelphia cream cheese1 tsp. vanilla1 tsp. milk1 3/4 c. powdered sugar
Add. Icing and cut in squares.

Happy Thanksgiving....

Now that Thanksgiving is here, I have been trying to plan some new things to introduce to the family. Here are a few things that I am considering......

Sunday, November 16, 2008

I'M SORRY......

I haven't been around much. I have been really busy. Some friends of ours has opened a short order resturant and we have been trying to help them get it going. I will do my best to get some new recipes on here as soon as possible. I do have a few I would like to add.

Friday, October 17, 2008

THE HISTORY OF APRONS

I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath,because she only had a few,it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven. It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears. From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven. When company came, those aprons were ideal hiding places for shy kids. And when the weather was cold, grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron. From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees. When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds. When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner. It will be a long time before someone invents something that will replace that ' old-time apron' that served so many purposes Send this to those who would know (and love) the story about Grandma's aprons.
REMEMBER: Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw. They would go crazy now trying to figure out how many germs were on that apron. I don't think I ever caught anything from an apron.

Monday, September 29, 2008

We ended up with Cheeseburger Pie here instead of the 5 layer casserole. It is very similar but you use a pie crust and mixed veggies and mashed potatoes instead. It is a hit around here.

Friday, September 26, 2008

WHAT'S FOR SUPPER?

I am going to give this recipe a spin here tonight to see how it goes. I will post a food critic report later on it.

5 LAYER CASSEROLE
1 lb ground beef
1 can French style green beans
1 1/2 cups shredded mozzarella cheese
1 can cream of mushroom soup
1 bag tater tots

Layer in casserole dish in order given. Bake 1 1/2 hours at 350 degrees.

Sunday, September 21, 2008

FALL IS HERE

Can you tell I ready for it this year? I put a few decorations out around the house last week. I have purchased a new mum for outside. I got the purple color this year. It was so pretty. I do want to carve a pumpkin again this year. Last years was so cool and the boys loved it.

STRAINED EYEBALLS

6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese,
smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

BRAIN DIP

1 whole cauliflower
Your favorite spinach or dill dip
Radishes
Assorted raw vegetables
Crackers for dipping

Cut florets from the top of the cauliflower until you have a
cauliflower "bowl." Remove greens from bottom.
Cut stems from radishes, leave the root and remove skin.
Using wooden picks and food coloring, draw an eyeball on the flat part
of the radish (where the top was). The root will look like the optic
nerve.
Fill cauliflower with dip, garnish with radish "eyes," and serve with
veggies and crackers.

SWEET "N" SPICY HALLOWEEN TREAT

1 pound spiced gumdrops
1 pound candy corn
1 can (16 ounces) salted peanuts

In a bowl, combine the gumdrops, candy corn and peanuts. Store
in an airtight container. Yield: 2 quarts.

Snack Mix Serving Suggestion: Instead of simply setting out
bowls of Halloween snack mixes or candy, place individual
servings in edible containers like waffle cones and set them in
a bowl filled with candy corn. This way guests will be able to
munch as they mingle. Or make paper cones from heavy-duty paper.
Roll it to make a cone shape, secure it with tape and fill with
snack mix.

ANTI- VAMPIRE GARLIC DIP

1/2 cup milk
1 cup cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt

Blend all ingredients in blender until smooth.
Makes 1 1/2 cups dip.

COUNT DRACULA'S ROASTED CARROT DIP

2 pounds peeled carrots, cut into chunks
4 cloves garlic
1 tablespoon cumin seeds
3 tablespoons olive oil, divided
1 teaspoon sea salt
3 tablespoons tahini
1 tablespoon line or lemon juice

Roast carrots, garlic, cumin seeds, 2 tablespoons olive oil and salt
for 35 minutes, then allow to cool.
Place carrots in food processor until almost smooth. Then add extra
oil, tahini and lime juice. Blend briefly. Adjust seasoning.
Serve as a dip with crackers, breadsticks or pita chips.

MONSTER MASH SPREAD

1 (8 ounce) package cream cheese, softened
2 cups (8 ounces) shredded Monterey jack
cheese with jalapeƱo peppers
1/2 cup chopped green bell pepper
1/4 cup finely chopped green onions
Green Onion Curls (recipe follows, optional)
Assorted crackers
Line 8- or 9-inch round cake pan with aluminum foil. Spray with
nonstick cooking spray; set aside.
Combine cream cheese, Monterey jack cheese, bell pepper and chopped
green onions in medium bowl; mix well. Spoon into prepared pan; press
mixture evenly into pan. Cover; refrigerate 1 to 2 hours or overnight.
When ready to serve, invert pan onto large platter or serving tray;
remove pan. Discard foil. Garnish with Green Onion Curls, if desired.
Serve with crackers.
Tip: Substitute shredded Cheddar cheese for Monterey jack cheese with
jalapeno peppers. Drain 1 (4 ounce) can chopped green chiles and stir
into cheese mixture before spreading into prepared pan.

Green Onion Curls

Makes several curls.
3 to 4 green onions (tops only)
Using scissors or small knife, cut each green onion lengthwise into
long, narrow strips; place in bowl of ice water. Refrigerate until
strips are curled, about 2 hours or overnight.

PUMPKIN LOAF

2 & 1/2 cups pancake mix
1 cup firmly packed brown sugar
1/2 cup old fashioned oats
1 &1/2 tsp. pumpkin pie spice
1 cup canned pumpkin
3/4 cup milk
1/4 cup melted shortening
2 eggs
Combine pancake mix, brown sugar, oats and pie spice in a large bowl. Combine remaining ingredients separately, then add to dry mixture; stir only until moistened. Grease and flour a 5x9" loaf pan. Pour batter into pan. Bake at 350°, 55-60 minutes. Cool on wire rack, then remove from pan.

AMISH PUMPKIN BREAD

1 2/3 c . flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 c . shortening
1 1/3 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. mashed pumpkin (canned pumpkin is just fine)
1/3 c. water
1. Preheat oven 350 degrees
2 Grease loaf pan.
3. Stir flour, baking powder, soda, salt & spices.
4. Cream shortening, sugar, vanilla before adding eggs one at a time & beating thoroughly after each addition.
5. Stir in pumpkin.
6. Add dry ingredients, alternating w/ water, beating just until smooth. DO NOT overbeat.
7. Put batter in pan.
8. Bake in preheated oven at 350 for 45-55 minutes or until done.
9. Turn bread on wire rack & allow to cool before storing it in an air tight container.
10 .Slice and serve w/ butter

HALLOWEEN LAYERED FUDGE

1 tsp butter
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 tsp orange extract
2 to 4 drops orange paste food coloring

Line an 8 inch square pan with foil. Butter foil and set aside. In a microwave-safe bowl, heat the chocolate chips and 1 cup of milk on high for 30 seconds. Stir. Repeat until the mixture is smooth. Pour into the prepared pan. Chill for 10 minutes. Meanwhile, in a microwave-safe bowl, melt the candy coating with the remaining milk. Stir in the extract and the food coloring. Spread over the chocolate layer. Chill for 1 hour or until firm. Using the foil, remove the fudge from the pan. Cut into 1 inch squares.Makes about 2 pounds

HALLOWEEN MUMMY DOGS

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Non-stick spray
4 tbsp. pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme,parsley, etc.)

Preheat oven to 300 degrees F.Open package of pizza dough, gather ingredients, grate cheese, and dicevegetables.Spray cookie sheet with non-stick spray.Place pizza dough on sheet and cut into 8 squares; press dough thin withfingers.Add pizza sauce to each square.Add hot dogs and other pizza toppings and pizza herbs to taste."Mummify" the hot dogs by wrapping them completely in the dough and pinchingthe ends.Bake for approximately 15 minutes or until crust begins to brown.Serve with warm pizza sauce for dip

Tuesday, September 9, 2008

AMISH BREAD STARTER

Prep Time: 30 Minutes
Ready In: 9 Days 40 MinutesYields: 4 servings
"Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends."

INGREDIENTS:
1 (.25 ounce) package active
dry yeast
1/4 cup warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour,
divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS:
1.
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

AMISH BREAD

You have to have a starter from a friend to start this recipe.

Day 1: Mash bag to release air.
Day 2: Mash bag to release air.
Day 3: Mash bag to release air.
Day 4:Mash bag to release air.
Day 5: Mash bag to release air.
Day 6: Add 1 cup flour(all purpose)
1 cup sugar
1 cup milk
Mash bag to release air.
Day 7: Mash bag to release air.
Day 8: Mash bag to release air.
Day 9: Mash bag one more time.
Day 10: Time to bake...
Add 1 1/2 cups flour(all purpose)
1 1/2 cups sugar
1 1/2 cups milk
Stir well. Divide out 1 cup into 4 ziploc bags for future starters to share with friends.

Now add:
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour(all purpose)
1 large box of vanilla pudding.

Mix together and add to greased loaf pans. Makes 2 loaves.
Bake at 325* for 1 hour. (depending on your oven, may cook at 350* for 1 hour)

Do not use metal spoon or bowls when mixing. May cook in metal pans.

Variations for mix:
real bananas with vanilla or banana cream pudding
chocolate chips
nuts
chocolate pudding instead of vanilla
manderan oranges (drained) with lemon pudding
blueberries
strawberries
pretty much whatever you want to throw in.

Sunday, September 7, 2008

HAPPY ANNIVERSARY MOM AND DAD

Happy 39th.

DON'T FORGET......

September 13 is the time to place an order with your local Angel Food Ministries. It is a smart investment.


S E P T E M B E R 2 0 0 8M E N U
REGULAR BOX
For fourteen years, Angel Food has provided balanced nutrition and variety through its regular box, with enough food to feed a family of four for a week.
SENIOR BOX
All ten individual meals are fully-cooked and labeled complete with heating instructions – just heat and serve. Each meal has no added sodium, is low in fat, and is nutritionally balanced for seniors with 3 oz. of protein, two vegetables or fruit, and a starch.
1.5 lb. Top Sirloin Strip Steaks (4 x 6 oz.)
Chicken Parmesan with side of Spaghetti with Marinara, Green Beans and Garlic Bread
Herb Roasted Chicken Quarter with Herb Gravy, White Rice, and Peas & Carrots
BBQ Chicken Quarter with BBQ Sauce, Black-Eyed Peas, Greens and Apple Sauce
Baked White Fish with Asian Sweet Pepper Sauce, Vegetable Fried Rice, Broccoli, and Pineapple chunks
Chicken Cacciatore Quarter, Creamy Rosemary Red Potato Quarters, Italian Green Beans, and Diced Peaches
Roast Beef and Brown Gravy (Pot Roast), Noodles, Carrot Coins and Collard Greens
Beef Meatloaf with Brown Herb Gravy, Mashed Sweet Potatoes, Peas & Mushrooms and Wax Beans
Beef Lasagna with Tomato Sauce, Broccoli, Diced Pears, and Garlic Bread & Butter
Oven Roasted Turkey Breast with Sage Gravy, Bread Dressing, Creamed Diced Potatoes, Green Beans and Cranberry Sauce
Chicken Stew with Chicken, Potatoes, and Tomatoes; Celery & Carrots, Brown Rice, Apple Sauce and a Biscuit
2 lb. Boneless Skinless Chicken Breast
3 lb. Breaded Chicken Chunks
1.5 lb. Boneless Pork Filet
20 oz. Supreme Pizza
1 lb. Ground Turkey
1 lb. Cheddar Cheese Bratwurst Sausage
1 lb. Green Beans
1 lb. Stir Fry Vegetables (Broccoli & Bell Peppers)
35 oz. Crinkle-cut Fries
32 oz. Borden 2% Reduced Fat Shelf Stable Milk
7.5 oz. Macaroni & Cheese
15 oz. Pork & Beans
7 oz. Chicken-Flavored Rice & Vermicelli
1 lb. Pinto Beans
One Dozen Eggs
One Dessert Item
$30.00
$25.00
***One or More Specials Below Available Only with the Purchase of Either of the Boxes Above***
SEPTEMBER SPECIAL #16 lb. Assorted Meat Grill Box $20.00
1.5 lb Ribeye Steaks (3 x 8 oz.)
2 lbs Boneless Pork Roast
1.5 lbs Beef Short Ribs
1 lb All Beef Burgers (4 x 4 oz.)
SEPTEMBER SPECIAL #25 lb. Steak and Meat Combo $20.00
1.5 lb. Kansas City Strips (2 x 12 oz.)
1.5 lb. Bone-In Ribeye Steaks (2 x 12 oz.)
2 lb. All Beef Hamburger Steaks (4 x 8 oz.)
SEPTEMBER SPECIAL #310 lb. Party Wing Special Box $20.00
10 lb. Unbreaded IQF Party-style Chicken Wings
SEPTEMBER SPECIAL #410 lb. “5 for 4” Dinner Box $20.00
Five big 2 lb. dinner meals, each will feed a family of four. All dinners are fully-cooked – just heat and serve!
2 lb. Stuffed Green Peppers with Beef and Rice
2 lb. Chicken Breast with Rice, Broccoli & Cheese
2 lb. Beef Steak Patties with Gravy and Onions
2 lb. Meatloaf and Gravy
2 lb. BBQ Chicken with Hickory Sauce &Mashed Potatoes
SEPTEMBER SPECIAL #5Fresh Fruit and Veggie Box $19.00
3 lb. Bag of Red Delicious Apples
4 lb Bag of California Valencia Oranges
2 lb. Bag of Large Yellow Onions
1 lb. Bag of Carrots (Cello-wrapped)
4 lb. Bag of Large Idaho Baking Potatoes
1 Large Green Cabbage
4 Bartlett Pears
4 Tennessee Vine-Ripened Tomatoes
1 Celery Stalk (Cello-wrapped)
12 oz. Black Beans (Dried)
Orders Due: Check with your Local Host Site*Distribution Day: Saturday, September 27*Please note that some host sites have earlier order deadlines. Please contact your local host site for information.
Locate a host site near you
Angel Food Ministries Reserves the Right to Substitute Any of the Above Items Due to Availability, Cost and QualityWe Accept Food Stamps (EBT).
Angel Food Ministries is an equal opportunity provider and employer. Complaints of discrimination should be sent to USDA, Director, Office of Civil Rights, Washington, DC 20250-9410

HAPPY BIRTHDAY JOHN


Happy Birthday honey. Hope you like your cookies.

EASY NO BAKE OATMEAL COOKIES


This was a special request here this weekend। You would think it was someone's birthday



1 stick margarine
1/2 cup cocoa powder
2 cups sugar
1/2 cup milk
3 cups oatmeal,quick cooking
1 teaspoon vanilla
1/2 cup peanut butter
1 cup nuts,chopped (optional)

Directions:
1.Mix first 4 ingredients together and boil for 1 minute.
2.Remove from heat.
3.Add next 4 ingredients.
4.Mix well. Drop on waxed paper by teaspoons to cool.
5. Eat and enjoy.

Yeild; about 3 dozen cookies

M&M COOKIES



1 cup margarine
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs
21/4 cup flour (I used plain)
1 tsp baking soda
1 tsp salt
3/4 lb M&M

Preheat oven to 375*.
1. Blend margarine and sugars together.
2.Blend in eggs and vanilla.
3. Add remaining dry ingredients to sugar mixture,stir in candies.
4. Bake 10 minutes.

Wednesday, August 27, 2008

FYI... BUTTERMILK SUBSTITUTION

If you don't have buttermilk on hand, pour 2 tablespoons white vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand for 5 minutes.