FREDERICK COUNTY HOMEMAKERS
RECIPES
White Choc-Cranberry Candy- Alice Wilcom
1 bag (12 oz) White Chocolate Chips
½ cup dried cranberries
⅔ cup chopped walnuts
1 Tablespoon grated orange zest
1 Tablespoon vegetable oil
Melt chocolate and vegetable oil in microwave safe bowl in 30 second intervals at 70% power until melted. Make sure to check every 30 seconds to prevent burning. Add cranberries, walnuts and grated orange zest. Spoon into paper cups. Let re-set.
Green Mint Bark - Lyla Franklin
1 pkg (12 oz) white baking chips
12 oz green candy coating disks
1 tsp peppermint extract
2 - 3 candy canes, crushed
Melt chips in microwave, stir until smooth; then spread on a 13 x 9 baking sheet that has been lined with foil. Melt candy coating in microwave; stir in extract, and spread over white layer. Sprinkle with crushed candy canes. Chill until firm. Break into pieces. Store in air tight container.
Marshmallow Puffs - Lyla Franklin
36 large marshmallows
1 ½ cup semisweet chocolate chips
½ cup chunky peanut butter
2 T butter
Line 9" square with foil; arrange marshmallows in pan. In double boiler or a microwave-safe bowl melt chips, peanut butter and butter. Pour mixture over marshmallows. Chill completely. Cut between the marshmallows.
Cheese Ball - Kathryn Nicodemus
½ lb grated sharp cheddar cheese
2 - 8 oz cream cheese (softened)
Garlic salt
1 grated medium onion
1 Tb Worcestershire Sauce
Beat cheeses together with electric mixer. Add other ingredients and refrigerate. Next day shape into 2 balls and roll in crushed pecans. Place in Saran Wrap and refrigerate. Leftover cheese ball may be used in celery as a stuffing. (Other cheeses may be added to the first part) I make ½ of the recipe and it makes 1 cheese ball.
Peanut Butter Fudge - Helen Sheppard
1 - 16 oz jar Peanut Butter
1 - can ready mixed Cream Cheese Frosting
Line an 8 inch pan with tin foil or plastic wrap. Heat open jar of peanut butter in microwave for 45 - 60 seconds, until very soft. Pour into a mixing bowl. Heat open can of frosting in microwave for 45 - 60 seconds, until very soft. Pour into peanut butter, mix by hand or with electric mixer until combined. Pour into prepared pan. Refrigerate until hard, remove from pan and cut into pieces. Fudge does not need to be refrigerated.
Mushroom Bruschetta - Phyllis Heuerman
12 oz fresh mushrooms - any kind, coarsely chopped
1 clove garlic, peeled and finely chopped
¼ cup chopped green onions
¼ cup chopped fresh parsley
1 Tbs fresh thyme leaves, crushed or 1 tsp dried thyme
2 Tbs olive oil
1 Tbs butter
1 Tbs Marsala wine or dry sherry
Salt and pepper to taste
1 Tbs flour
1 loaf French baguette, for toasts or you may purchase toasts already prepared.
To make Mushroom Mix: Place olive oil, butter and Marsala wine in large frying pan and heat until butter is melted. Add mushrooms and salt and pepper. Add a few tablespoons of water and stir mixture. Heat on high until most of water is evaporated. Turn down heat and saute mushrooms until they start to brown. Add green onions and continue cooking until they soften, and mushrooms are golden. Add garlic, thyme and parsley and cook for 1 or 1 ½ minutes longer. Add flour and stir in. Remove from heat. Mixture is served at room temperature on toasts, but you may make ahead of time and reheat in microwave.
To make Toasts: Slice baguette at slight angle in ½ inch slices. Place on cookie sheet and toast in 400 degree oven until top is golden. Turn over and toast other side. Peel one clove of garlic and rub warm toasts on one side with the garlic clove.
Snack Mix Squares - Lyla Franklin
2 ½ cup halved pretzel sticks
2 cups corn chex
1 ½ cup M & M's
½ cup butter
5 cups miniature marshmallows
⅓ cup creamy peanut butter
In large bowl mix pretzels, cereal, M&M's. In sauce pan over low heat melt butter and peanut butter. Add marshmallows and cook until mixture is smooth. Pour over pretzel mix, stir to coat. Press into a greased 13 x 9 x 2 baking pan. Cool until firm. Cut into squares.
Shrimp Dip - Louise Ediger
¼ cup finely diced onion
¼ cup finely diced celery
1 can tomato soup
8 oz cream cheese
8 oz mayonnaise
1 packet Knox unflavored gelatin
2 cans deveined shrimp, rinsed
Smash shrimp before using. Put celery, onions and shrimp in a bowl. In separate bowl put softened cream cheese and mix with mayonnaise. Heat tomato soup to boiling, add Knox gelatin into soup. Stir so gelatin does not stick to bottom of pan. Put all ingredients together and mix well. Pour into serving container (or into a mold) and let chill in refrigerator. Serve from serving container with crackers or unmold on plate and surround with crackers for serving.
Chocolate Saltine Brittle – Pat Nusbaum
2 sticks of butter 1 sleeve saltines
½ cup sugar 12 oz. bag of chocolate chips
Line a jelly roll pan with foil. Melt the butter with the sugar in a sauce pan. Lay saltines on foil lined pan. Pour butter-sugar mixture over crackers. Bake at 325 degrees for 20 minutes. Pull from oven and pour choc chips on hot crackers. As they melt smooth chocolate. Let cool. Break up into bite size pieces. Like peanut brittle.
Butter Sugar Cookies – Eve Whibley
1 cup butter, softened 2 beaten eggs
1 cup oil 2 teaspoons vanilla
1 cup sugar
1 cup 10X sugar
Mix butter & oil, beat until creamy. Add sugars & beat until smooth. Add eggs & vanilla. Mix thoroughly.
4 ¼ cups flour 1 tsp. soda
1 tsp. salt 1 tsp. cream of tartar
Mix together dry ingredients and add flour mixture gradually to first mixture. Beat well. Use small scoop (about one rounded tsp.) to form balls on baking sheet. Flatten with bottom of glass that has been dipped in sugar (colored sugar for Xmas). Bake 8-9 Min. at 375 degrees until edges are very lightly browned. Cool on racks, store in cookie tin. Convection oven: Bake at 350 degrees for 6 min.
Makes 5-6 dozen.
Tropical Coconut Bites - Martha Moser
1 can (15.25 oz.) Dole Tropical Fruit ¼ cup Baker’s Angel Flake
coconut
2 cups prepared baking mix Sugar (optional)
¼ cup apple juice
Drain tropical fruit; reserve ¼ cup syrup. Finely dice fruit. Lightly spray 32 miniature-muffin cups with vegetable cooking spray. Combine baking mix, apple juice, reserved syrup and diced fruit in large mixing bowl, mixing just until combined (mixture will be thick). Spoon about 1 tablespoon mixture into each prepared muffin cup. Sprinkle tops with coconut and small amount of sugar, if desired. Bake at 350 degrees for 12 or 15 minutes or until lightly brown. Remove from pans and cool on wire racks. Makes 32 servings.
Rum Hazelnut Cake – JJ Johnson
1 Duncan Hines butter cake mix 1 instant vanilla pudding
4 eggs ½ cup rum
½ cup water ½ cup oil
1 cup chopped hazelnuts
Mix the first 6 ingredients well and then add the nuts. Spray with Pam and flour a bundt pan. Pour the ingredients into the pan and bake at 325 degrees for 1 hour. Remove the cake from the pan and make the following glaze.
½ cup sugar ½ cup stick butter
2 T. rum 2 T. water
Mix all the above ingredients in a pan and bring to a boil. Simmer 3-4 minutes. Pour over warm cake.
Barbecued Party Starters - Shirley Duley
Ingredients:
1 pound ground beef
¼ cup finely chopped onions
1 package (19 ounces) miniature hot dogs, drained
1 jar (12 ounces) apricot preserves
1 cup barbeque sauce
1 can (20 ounces) pineapple chunks, drained
Preparation:
In small bowl, combine beef and onions. Shape into 1 inch balls. In a large skillet, cook meat-balls in batches until no longer pink, drain.
Transfer to a 3 quart slow cooker; add hot dogs, preserves, and barbeque sauce. Cook on High for 2 - 3 hours. Stir in pineapple; heat through.
Yield: 18 servings (1/3 cup each).
Hot Spinach Cheese Dip - Devra Boesch
Spinach dip recipe with cream cheese, Cheddar, and water chestnuts for crunch.
Ingredients:
•1 large package (16 to 20 ounces) frozen chopped spinach, thawed and squeezed dry
•2 (8 ounces) packages cream cheese, cut in cubes
•3/4 cup chopped green onions
•1/2 teaspoon garlic powder
•1/4 teaspoon coarsely ground black pepper
•1/4 teaspoon paprika
•2 cups shredded cheddar cheese
•1 can (8 ounces) water chestnuts, drained, chopped
•assorted crackers, chips, or vegetable dippers
Preparation:
In slow cooker, combine spinach and cream cheese. Add green onions, garlic powder, pepper, and paprika. Cover and cook for 2 hours, stirring once or twice, until very hot. Reserve 1/4 cup of shredded cheese for topping. Stir in the remaining cheese and chopped water chestnuts. Sprinkle reserved cheese over top. Serve with chips, crackers, or vegetables for dipping.
Red Velvet Cake - Anita Fraley
Paste - 2 oz red food coloring
3 Tbsp Nestles Quick
mix together and set aside
Mix together - ½ cup shortening
1-½ cup sugar
2 eggs
Add slowly - 1 cup buttermilk
then 2-¼ cup flour
then 1 tsp salt & 1 tsp vanilla
Stir into mix - 1 tsp soda
1 Tbsp vinegar
Bake @350 for 30-35 minutes
Red Velvet Icing
Cream well - 1 stick margarine
½ cup Crisco
1 cup sugar
Add - 3 Tbsp flour - 1 tbsp at a time
⅔ cup milk
1 tsp vanilla
Beat 12 minutes with mixer
GINGER COOKIES
¾ cup shortening 2 cup flour
½ tsp cloves 1 tsp cinnamon
½ tsp salt ½ tsp ginger
1 cup sugar ¼ cup Brer Rabbit Molasses
1 egg 2 tsp soda
Melt shortening. Cool. Add sugar, syrup, and egg. Beat well.
Sift dry ingredients, add to first mixture. Mix and chill. Form
into 1 inch balls, roll in sugar, place on greased cookie sheet,
2 inches apart. Bake at 375 degrees for 8 - 10 minutes. Better
if dough is refrigerated.
TRADITIONAL WHITE BREAD
2 packages active dry yeast
½ cup warm water (105 to 115°)
1 ¾ cups warm water
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
6 - 7 cups all-purpose or unbleached flour
if using self-rising flour, omit salt
Butter or margarine, softened
Dissolve yeast in ½ cup warm water in large mixing bowl. Stir in
1 ¾ cups warm water, the sugar, salt, shortening and 3 ½ cups of
the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched)
Punch down dough; divide in half. Flatten each half with hands or rolling pin into a rectangle, 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaves seam sides down in 2 greased loaf pans, 9x5x3 or 8½x4½x2½ inches inches. Brush lightly with butter. Let rise until double, about 1 hour.
Heat oven to 425°. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush with butter; cool on wire rack.
CREAMY PUMPKIN DIP - Donna Bowles
2 (8-Oz) packages
cream cheese (softened)
1
(16-oz.) package powdered sugar, sifted
1 (16-oz)
can pumpkin
2
teaspoons ground cinnamon
½
teaspoon ground nutmeg
Beat
cream cheese at medium speed with an electric mixer until creamy; gradually add
sugar, beating well. Stir in pumpkin,
cinnamon and nutmeg. Serve immediately,
or cover and chill. Serve dip with
gingersnaps. Yield: 5 cups
CREME DE
MENTHE CAKE - Kathryn Z. Nicodemus
Cream together 1 cup sugar and 1/2
cup butter
Add 4 eggs, beaten, 1 cup flour, 1/2
tsp salt, 1 tsp vanilla, 1 16oz can Hershey's syrup
Bake in greased 9 x 13 pan at 350
degrees for 30 min.
Cool
Mix 2 cups 10x sugar, 1/2 cup
butter, 4 TB green Creme De Menthe liquor Spread on cooled cake. Let mixture get firm.
Melt 1 cup chocolate chips and 6 TB
butter. Let cool and spread on top of green mixture.
Put in refrigerator. Cut into
small pieces. Let set at room temperature about 1/2
hour before serving.
CRACKERS –
Starr Myklebust
This is a recipe that I got
years ago at the Seventh Day Adventist Cooking Class I took.
1 C wheat germ (raw if possible but
okay if toasted)
3 C rolled old fashioned oats
(uncooked)
1 C unbleached flour
1 C whole wheat flour
2-3 T sugar
1 C water
3/4 C Canola oil
salt for sprinkling on top of crackers before baking
Mix all above ingredients except
for the salt. The dough will be very stiff. Roll out onto 2 jelly roll pans,
the dough should be thin. I sometimes have difficulty filling both pans, you can use one a bit smaller if desired.
Use a pizza cutter to mark (cut
through to bottom of pans) the crackers into squares or whatever shape you
wish. Make sure the dough next to pan edges are cut too. I use a small paring
knife to cut there. prick dough with fork and then sprinkle
with salt. They listed 1 T salt, I think that is more than I use!
Bake in a 350 degree oven for 30
minutes or until crisp. I test by taking out the pans and poke with pricking
fork ( regular eating fork). If crackers are crisp and
hard, they are done. Depending on your pans/oven, you may wish to remove the
edge crackers and place on cooling rack and then return the rest of the
crackers to the oven for 3 or so more minutes to finsh
then.
Use a strong spatula to remove
crackers from pans.
These crackers are great spread
with peanut butter or especially with Nutella, a
hazel nut chocolate combination you can buy in the grocery store. My grandaughter intoduced
me to Nutella. !! YUM!!!!!
Savory and
Sweet Spiced Walnuts – Libby Wade
Ingredients
3 c. walnuts
1 egg white from an
extra-large egg
2/3 c. sugar
3 T. fresh orange juice
2 t. freshly grated orange
zest
1 t. cinnamon
1 t. nutmeg
½ t. ground cloves
½ t. kosher salt
1. Preheat oven to 300 and line a cookie
sheet with parchment paper.
2. Place nuts in a large glass
bowl. Then add all of the ingredients into the bowl with the nuts and toss well
with a wooden spoon or clean hands.
3. Spread the nuts in one even
layer on a cookie sheet and bake for 30 minutes. Make sure to turn the nuts at
the 15-minute mark to make sure they brown evenly.
4. After baking cool to room temperature and place in gift bags or an
airtight container. They will stay fresh in an airtight container for up to 2
weeks.
White Cake Peanut Bars – Michelle Close
Follow directions on making a white cake mix, using egg whites. Pour
into 8+ x 12+ bar pan. Cool completely. Cut into squares. Make a very thin
frosting...using 4.5 cups of sifted confectioners
sugar, 1 tsp vanilla and 7 tbls milk. Chop peanuts (I
used planters, reg. not dry roasted) about 2 cups, or more depending on the
size of your squares. In a pie plate, put frosting. Carefully (I used a fork)
dip each side of cake in frosting, then peanuts and place on wire rack to dry.
If the cake falls apart, thin frosting using more milk and make sure that the
cake has cooled several hours before cutting.
CHRISTMAS BREAD PUDDING – Gwen Grant
Christmas Bread Pudding Mix
1 tsp. cinnamon
½ C. sugar
¼ C. dried tart cherries
¼ C. golden raisins
¼ C. currants
3 C. store-bought unseasoned dried bread cubes
Layer the ingredients in the order
given into a wide-mouth
1-quart canning jar. Pack each layer
into place before adding the next ingredient.
Attach a gift tag with the mixing and
cooking instructions.
*** At times, it may
seem impossible to make all
of the jar ingredients fit, but with persistence,
they do all fit. ***
Christmas Bread Pudding Cooking Instructions
1 jar Christmas Bread 2 eggs
Pudding Mix 1 tsp. vanilla
1 Qt. Whole milk
Grease bottom and sides of slow
cooker. Empty contents of jar into the crock, stirring to
combine. In a saucepan, bring milk to a simmer then pour over bread
mixture. Let rest for 10 minutes allowing milk to cool and bread to absorb
liquid. Whisk together eggs and vanilla and stir into bread mixture until fully
incorporated. Cook on high for 1½ to 2 hours.
Forgotten Cookie - Joan Rapier
2 egg whites
1 (6oz pkg chocolate chips)
1 c chopped nuts
1/2 tsp vanilla
pinch of salt
Preheat oven to 375 first
Beat egg whites until stiff.
add sugar, salt and
vanilla beating constantly. Fold in
chocolate chips and nuts. dip by tsp onto ungreased
pan. Put in oven and turn oven off. Leave for at least 6 hrs. or
over night. Do
no open oven until ready to remove.
For an extra twist, add to mixture
3/4-1 c raisins. This is a receipt from
my mother’s cookbook (Marcella Vickers) dating back to the 1970's--1980's. Enjoy a touch of history. Great to do with kids in
the kitchen.
WHOLEGRAIN JAM SQUARES FROM QUAKER OAKS with hints - Trevella Foster
2c Quaker Oats (Quick or old
Fashioned)
½c chopped nuts (I used pecans)
1 ¾ c all-purpose flour
1t cinnamon (I add ¼t nutmeg)
1c butter or margarine
¾t salt
1c firmly packed brown sugar
¾c preserves (I used my homemade applesauce)
Combine all ingredients except
preserves in a large mixing bowl; beat at low speed until mixture is
crumbly. Reserve 2 cups of mixture;
press remaining onto bottom of greased 13x9 baking pan. Spread preserves or applesauce evenly over
the base; sprinkle with reserved mixture. Bake in preheated 400o F oven for 25
to 30 minutes or until golden brown. Cool. Cut squares.
Puppy Chow - Heather White
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp. vanilla
1 1/2 cup powered sugar
9 cups Chex cereal
(I use a mixture of corn, wheat, and rice squares)
Put cereal in a large bowl. Melt chocolate chips, peanut butter, and
butter in a sauce pan. Remove from heat,
add vanilla. Pour over cereal, toss
until completely covered. Place the
powered sugar in a large plastic bag then add chocolate covered cereal and toss
until covered with the powered sugar.
Spread on wax paper to cool.
Hot Wing Dip - Anita Fraley
2-3 chicken breasts, cooked and
shredded
8 oz. cream cheese
1 pint blue cheese dressing
Hot sauce
1. Soften cream cheese
2. Add blue cheese dressing and
mix well
3. Add hot sauce to taste
4. Add chicken and mix well
More hot sauce may be added @ this time, depending on taste
Put in baking dish and bake 30-40
minutes @ 350 degrees
Serve with corn chips, crackers and/or celery
Caramel Nut Triangles – Jeanette Johnson
Crust:
Topping:
1 stick of butter softened 1 C. light brown
sugar
½ C. sugar 1 stick butter
¼ tsp. salt
¼ C. honey
1 large egg yolk 1/3
C. heavy cream
1 ½ Cs. flour
1 tsp. vanilla
1 c. ea. chopped
cashews, pecans,
and hazelnuts
¼ C. ea. almonds &
cocktail peanuts
1.
Preheat oven to 350 degrees. Line
13 X 9 bar pan with foil. Cream butter, sugar, salt, egg yolk. Add flour and mix. Press into pan and bake 10-15 mins.
2. Topping: In
heavy sauce pan, melt butter, brown sugar and honey, stirring constantly. Let boil for 3 mins. Stir in heavy cream and vanilla. Turn off heat and add nuts. Pour over crust and smooth out with a metal
spoon. Bake 25-28 mins.
until all topping is bubbly.
3.
Let cool completely on rack. Lift
foil and invert on a cutting board. Peel
off foil and flip right side up. Cut
crosswise into 6 strips. Cut strips into
4 squares. Cut squares diagonally into
triangles. (For smaller pieces, cut each
triangle in half).
Makes 48 large or
96 small triangles.
Coconut Fingers – Martha Moser
8 slices of day old white bread
1 14 ounce can sweetened condensed
milk
2 cups shredded coconut
Remove crusts from bread and cut each slice
into 4 strips.
Dip strips into milk, then into
coconut, coating all sides.
Place strips on greased baking sheet.
Bake at 325 degrees
for 10 to 15 minutes or until browned.
Remove from pan at once and place on
rack to cool and crisp.
Cranberry Salad – Frances Burdette
Ingredients:
1 orange
1 apple
12 oz. of cranberries
1 C. sugar
1 stalk celery chopped finely
¾ C. chopped pecans
2 – 4 oz. boxes of jello
Rinse fruit and core and cut apple and
orange, grind fruit with rind. Add sugar
and refrigerate for 4 hours or overnight. Add celery and pecans. Make jello
according to directions using 1 ½ Cs. of water per package.
Mix together and refrigerate until jelled.
Eggnog Bread – Pat Nusbaum
Mix together in a large bowl:
3 cups flour
½ cup sugar
4 teaspoon baking powder ½ teaspoon salt
½ teaspoon nutmeg
Mix together and add to the dry
ingredients, stirring until just combined:
1 beaten egg
¾ cups eggnog (canned works better than ½ cup
cooking oil fresh)
Grease and flour one regular-sized
loaf pan and bake at 350 degrees for 60 to 70 minutes.
Holiday Cheese Ball – Eve Whibley
2 8 oz. cream cheese Few drops
lemon juice
1 ½ cup finely
shredded cheddar cheese 1/3 cup finely
chopped celery
1 jar Old English Cheese Spread 1/3 cup finely chopped onion
Soften cream cheese. Add rest of ingredients one at a time mixing
well. (Can use hand
mixer)
Press into small bowl that has been
sprayed with Pam. Cover with plastic
wrap and chill
several hours or
overnight. Unmold onto serving
dish. Press chopped nuts on top and
sides
of ball. Makes one large or 2 small
cheese balls.
Peanut Butter Fudge – Sara Eyler
4 cups sugar
a pinch of salt
1 cup milk
1 7 oz.
jar marshmallow cream
1 stick butter
1 18 oz.
jar peanut butter
1 teaspoon vanilla 2/3
cup flour
Combine sugar, milk, butter, vanilla, and
salt in an appropriate pan and cook on stove at
medium heat to boiling and
boil for 5 minutes. After its finished
boiling, take off stove and
add marshmallow cream,
peanut butter, and flour. Mix well. Pour onto a 15” X 10” lightly
greased sheet cake
pan. Put in fridge at least one hour –
longer if possible.
Herbed Cheese and Cranberry Appetizer– Phyllis Heuerman
Crackers of your choice
Herbed goat cheese spread
Port-cranberry sauce
Spread cheese on cracker and place a
dab of cranberry sauce on top. Recipes
follow.
Herbed Goat Cheese Spread
Equal parts of cream cheese (may use
reduced fat or fat free) and soft goat cheese
1 clove garlic minced or pressed
through a garlic press
Fresh herbs minced – I like to use
chives or thyme
Dash of cayenne pepper or hot sauce –
to taste
Salt and pepper to taste
Bring cheeses to room temperature and
mix all ingredients together.
Refrigerate for at least two hours to allow flavors to blend. Bring cheese back to room temperature before
assembling canapé.
Port-Cranberry Sauce
1/2 cup ruby port wine
12 oz. fresh or frozen cranberries
(frozen berries so not have to be thawed before using)
½ to ¾ cup sugar
2 oranges (for zest and ½ cup orange
juice)
Rinse cranberries and removed dried
soft berries. Place in saucepan with
sugar and port wine.
Peel 3 strips of orange zest from
orange, about 1 by 3 inches in size, cut into matchsticks and add to saucepan.
Squeeze ½ cup of orange juice from oranges and add to saucepan.
Bring mixture to boil. Simmer, uncovered, for 15
to 20 minutes.
Fifteen minutes will result in a soft
jell, nice for serving as a side for meats.
Twenty minutes results in a firmer
jell, good for this canapé and for spreading on bread.
Crock-Pot BBQ Meatballs – Devra Boesch
Combine 12 oz jar Grape Jelly; 18 oz.
bottle Spicy BBQ sauce and 32 oz.
bag of frozen
meatballs. Cook on High 2 – 2 ½ hours.
Cheese Ball – Patsy Spurrier
2 boxes Phil Cream Cheese
1 box Cheddar Cheese – grated
1 tsp. each – Red & Green Pepper
1 tsp. Chopped Onion
1 tsp. Worchestire
Sauce
1 tsp. Mustard
1 Tbsp. Mayonnaise
Mix – Shape – Roll in chopped Pecans
Makes 3 cups
Make balls size to suit
Serve with crackers
Chocolate Raspberry Bars – Ruth Lenhart
1 2/3 cup Graham cracker crumbs 1 1/4 cup Carnation
condensed milk
1/2 cup melted butter
1 cup raspberry filling
2 cups chocolate chips divided 1/3
cup white morsels
2 2/3 cups flaked coconut
Combine cracker crumbs and melted
butter. Press in bottom of 9 x 13 baking dish or pan. Sprinkle
With 1 1/2 cups chocolate chips and
coconut, pour condensed milk evenly over top. Bake at 350 degrees
For 20 – 25 minutes. Cool. Spread
raspberry filling over mixture. Streusel melted chocolate chips over
top and melted white
chips over top of that. Cool and cut into bars.
Oreo Cookie Truffles
1 15 oz package Oreo Cookies
1 8 oz package of Cream Cheese
½ teaspoon of Vanilla
1 package white chocolate chips
Chop cookies into crumbs in food
processor. Add softened cream cheese and vanilla to crumbs and form into soft
ball. Form dough in walnut size pieces. Refrigerate for a couple of hours. Roll
into melted white chocolate chips. Let set over night. Enjoy.
Peanut Butter Pan Cookie
3/4 cup peanut butter 1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups Bisquick 2 cups chocolate chips
Mix together peanut butter and eggs.
Add brown sugar and mix well. Add Bisquick and 3/4
cup chocolate chips.
Bake in a jelly roll pan (10 x 15) at
325° for about 15 – 20 minutes. Remove from oven. Sprinkle with remaining
chocolate chips and let stand
for 5 minutes. Spread Chocolate with a knife when melted.
Peanut Butter Balls
2 – 2 1/2 cups sugar
1/3 cup butter
1 1/4 cups Peanut Butter
Mix and put in cold refrigerator to help
stiffen mixture to be able to mold into a small ball. Make them set in cool
place over night or about an hour in refrigerator so you can roll a small
amount at a time into round balls. Dip into melted chocolate. Put on wax paper
to cool.
Almond Cookies
2 c. all-purpose flour
1 egg
1 tsp baking powder
1 egg yolk
1 tsp baking soda 1
T water
1 c shortening
4 doz whole almonds
1 c sugar
1 tsp vanilla extract
1/2 tsp almond extract
Combine first 3 ingredients. Set aside. Cream shortening. Add sugar, beating until light and fluffy.
Stir in flavorings. Add whole egg, beating well. Add dry ingredients, mix well.
Combine egg yolk and water. Shape dough into ¾ inch balls. Press an almond on
top. Brush with egg yolk mixture. Bake on ungreased cookie sheet
350° for 10 – 12
minutes. Cool on wire racks.
Cheese Ball
8 oz cream cheese 1 tsp
prepared mustard
1 1/2 T mayonnaise 1 tsp
horseradish
1 T minced onion 1/2 C
shredded cheese
1 pkg chipped beef
Mix above ingredients
reserving 1/4 pkg beef. Form into ball and
roll in reserved beef. Refrigerate until ready to use.
Rum Cake
Heat oven to 350°
Spray bundt
pan with Pam
Coat bottom of bundt
pan with pecan pieces
In a large mixing bowl, combine:
1 package Duncan Hines yellow cake mix
1 small package instant vanilla
pudding
In a large measuring cup, combine:
1/2 c water
1/2 c oil
1/2 c dark rum
4 eggs
Mix first two dry ingredients
Mix next four wet ingredients
Combine the dry and wet ingredients in
the large mixing bowl and stir until well blended
Pour batter into bundt
pan and bake 50 minutes (cake must be firm).
After cooling, place a plate over the
top of the bundt pan and flip the cake onto the
plate.
For the glaze:
In a large bowl, combine:
1/4 pound (1 stick) butter (softened)
1/2 c sugar
2/3 c dark rum
Microwave glaze
approximately 1 minute, until bubbly. To overcook glaze will result in a
grainy texture –be watchful!
Pour half the glaze into the bundt pan (the cake is not in there yet)
Carefully put the cake back into the bundt pan and pour the remaining glaze over the cake until all the glaze is absorbed.
Flip the cake back onto it’s plate. Serve!
Cheese Wafers with Pepper Jelly – Helen Sheppard
2 cups all-purpose flour 1/2 cup butter,
cut up
1 tsp sugar ¼ tsp salt
1/4 tsp curry powder dash of
cayenne pepper
3 Tab
water
Pepper Jelly
2 cups shredded sharp cheddar cheese (8 oz)
Combine flour, butter, sugar, salt,
curry powder and cayenne pepper in a food processor until mixture resembles
peas. Add cheese and process for 2 – 3 seconds. Add water, 1 tablespoon at a
time until mixture is moistened. Form dough into two balls. Shape each into a
10 inch log. Wrap in plastic wrap and chill for 2 to 24 hours. Preheat oven to
400 degrees. Slice logs into 1/4 inch slices; prick each slice with a fork.
Bake on a greased cookie sheet for 8 to 10 minutes. Serve with pepper
jelly, makes about 80 wafers.
Tangy Cheese Ball – Tanya Ramsburg
8 oz cream cheese 8 oz
pimento cheese
8 oz Wispride
cheddar cheese 2 Tab
chopped onions
1 cup chopped pecans 1 or 2 tsp red
pepper **
Mix together well. Sprinkle with paprika.
Serve with crackers.
Make 1 or 2 balls. Keep refrigerated,
these can be frozen. Make day ahead so flavors can mix well.
** 1 tsp red pepper for mild flavor, 2
tsp for extremely “tangy” flavor
Chex Muddy Buddies – Rita Roberson
9 cups Rice Chex,
Corn Chex, or Chocolate Chex
cereal (or combination)
1 cup semisweet chocolate chips 1/2 cup peanut butter
1/4 cup butter or margarine 1 tsp vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal and
set aside. In microwavable bowl, microwave chocolate chips, peanut
butter and butter
uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until
mixture
can be stirred smooth. Stir in Vanilla. Pour mixture over cereal, stirring until
evenly coated. Pour into
2-gallon resealable food-storage plastic bag. Add powdered sugar.
Seal bag; shake until well coated.
Spread on waxed paper to cool. Store in airtight container in refrigerator.
Hot Onion Dip – Thelma Powell
1 package frozen chopped onions 2 cups fresh grated
Parmesan cheese
3 packages 8 oz cream cheese 1/2 cup mayonnaise
Thaw the frozen onions and squeeze out excess
water between two paper towels. Preheat oven to 425°.
Mix all ingredients together and put
in a shallow baking dish. Bake for 15 minutes or until golden brown.
Serve warm with crackers.
Easter Crunch – RJ Hall
3 cups of Rice Chex 1 large bag of
Peanut
M&Ms (or regular peanuts)
3 cups of Corn Chex 1 large bag of
Reese’s Pieces
3 cups of Cheerios 1 1/2 bags of
white chocolate
chips
2 cups of Pretzels 1 tsp of
Vegetable Oil
1 large bag of M&Ms
Materials needed
Wax Paper
Measuring cup
Teaspoon & mixing spoon
Glass Bowl
Large Bowl
Rubber Gloves
1.
Mix all ingredients except chocolate and oil
2.
Melt chips in microwave for 1 minute
3.
Stir chocolate and repeat until melted
4.
Add Tsp of oil to melted choc. Stir
5.
Pour over crunch mix and coat by mixing well
6.
Let stand in bowl for 10 min. Dump out on wax paper
7.
Let stand until set (20 minutes or longer)
8.
Store in airtight container
Sweet Roll Dough – Old Fashioned Biscuits
1/4 cup warm water (not hot)
1 pkg active
dry yeast
3/4 cup luke warm milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup soft shortening
3 1/2 to 3 3/4 cups Gold Medal Flour
In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Add
milk,
Sugar, salt, egg,
shortening and half of flour to yeast. Mix with spoon until smooth. Add
enough
Remaining flour to
handle easily. Turn onto lightly floured board; knead until smooth (5
min).
Round up in greased bowl, bring
greased side up. Cover with cloth. Let rise in warm place (85°)
Until double, about 1 1/2 hr. (If
kitchen is cool, place dough on a rack over a bowl of hot water,
And cover completely with a towel.)
Punch down; let rise again until almost double, about 30 min.
Shape let rise. Form dough into balls
1/3 size desired. Place close together in a greased round
Pan. Let rise until
light, 15 to 20 min. Heat oven to 400° (mod. Hot). Bake 12 to 15 min. in
lightly
greased pan, baking sheet
or muffin pan. Serve piping hot.
Christmas Mice
Ingredients:
Maraschino cherries with stems on,
Oreo cookies (
separated),
Hershey's chocolate
kisses.
Nestles semi-sweet chips
Dip cherries with stems on in melted
chocolate chips plus a little Crisco shortening
Set chocolate covered cherry on flat
side of Hershey kiss (take paper off)
and position on cream
side of Oreo with stem hanging over edge.
Line cookie sheet with wax paper to
see the mice on as you put them together.
When you get this all done, leave set
for a few minutes before decorating.
You can either attach a chocolate chip
for ears with the point side of the chocolate chip facing the body
(the flat
side making the ear), or you can use a sliced almond.
Attach either with some of the melted
chocolate.
Use red decorating gel or butter cream
icing colored pink for the eyes.
Use a toothpick to make the dots for
the eyes.
Sara’s Orange Marmalade
2006 Barefoot At Home
Ingredients:
4 large seedless oranges
2 lemons
8 cups sugar
Cut the oranges and lemons in half
crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds.
Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups
water and bring the mixture to a boil, stirring often. Remove from the heat and
stir in the sugar until it dissolves. Cover and allow to stand overnight at
room temperature.
The next day, bring the mixture back
to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn
the heat up to medium and boil gently, stirring often, for another 30 minutes.
Skim off any foam that forms on the top. Cook the marmalade until it reaches
220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready,
place a small amount on a plate and refrigerate it until it’s cool but not
cold. If it’s firm – neither runny nor too hard – it’s
done. It will be a golden orange color. (If the marmalade is runny, continue
cooking it and if it’s too hard, add more water.)
Pour the marmalade into clean, hot
Mason jars; wipe the rims thoroughly with clean damp paper towel, and seal with
the lids. Store in the pantry for up to a year.
Parsley Pesto Spaghetti - Gwen Grant
1 jar Parsley Pesto Spaghetti Mix
½ C. butter or margarine, melted
2 ½ C. water
Salt and pepper to taste
In a medium skillet, place Parsley
Pesto Spaghetti Mix and water. Over medium to high heat, bring mixture to a
boil, stirring often. Reduce heat to medium and simmer until thickened and the
noodles are tender, stirring often. Stir in butter. Add salt and pepper to
taste.
Raspberry Dressing – Donna Kostens
The whole recipe will make a good 2 cups, the half will feed 6 to 8 people.
Whole Half
¾ c ¼ c + 1/8 c raspberry wine vinegar- this
is a must
¼ c 1/8
c minced
shallots
¼ c 1/8
c honey
2 T 1
T Dijon
mustard
¾ c 2
½ T walnut
oil, this is a must (don’t faint
Salt & pepper when
you look at the price)
Spring Mix Lettuce Spring Mix
Lettuce
Red seedless grapes Toasted pinenuts
Walnuts Sweet
onions
Sweet Onions Avacado
or Mandarin oranges
Feta
Cheese
Cooking with Friends
Cooking Class – January 4th 2011
Chef: Virginia Grillo
Neapolitan Chicken (serves 4)
Ingredients:
1 chicken, cut up into 8 pieces
2 Tbsp. Olive Oil
Juice of 1 Lemon
1 Lemon, sliced thin
1 tsp. dried Oregano
2 Garlic cloves, chopped fine
2 Tbsp. fresh Italian Parsley, chopped
Salt and freshly ground Black Pepper
Rinse chicken pieces and pat dry with
paper towel. Lightly oil a shallow baking pan, ( 10 ½”
x 15 ½”, Pyrex is ideal) large enough to hold chicken in single layer. Arrange
chicken in pan and sprinkle with salt and pepper, olive oil, lemon juice, lemon
slices, oregano, garlic and parsley. Turn pieces to coat. Refrigerate for up to
4 hours, turning pieces occasionally. In a preheated 425 degree oven, bake
chicken with skin side up for 30 minutes or until brown, then turn chicken and
continue to bake for an additional 25 minutes. Serve with pan juices.