Two Holt Recipes
Apple Cream Cheese Cake with Praline Frosting
For the cream cheese filling
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped apples, a combination of Gala and Granny Smith
- 1 cup finely chopped walnuts, toasted, plus 2-3 tablespoons for garnish (optional)
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- In a medium bowl, beat the cream cheese and butter together at medium speed with a hand-held electric mixer. Add the sugar, and beat well to combine. Add the 2 tablespoons flour and remaining ingredients, and beat until mixture is light and creamy. Set bowl aside.
- Place flour, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt and baking soda in bowl of an electric stand mixer outfitted with a paddle attachment. Stir at low speed to combine. Add the eggs, oil, applesauce and vanilla to the bowl, and mix at medium speed until dry ingredients are just moistened. Stir in the chopped apples and walnuts.
- Preheat oven to 350.
- Grease and flour a 14-cup Bundt pan. Pour half of the apple batter into the pan, using a spatula to spread evenly over the bottom of the pan. Spoon the cream cheese mixture over the batter, leaving a 1-inch border around edges of pan. Spread the remaining batter over the cream cheese mixture, making sure the batter extends all the way to the outer edges of the pan. (This will prevent the cream cheese filling from oozing out at the cake cooks.)
- Place pan in preheated oven and bake for 60-70 minutes, or until a tester inserted into the cake comes out clean. (Be sure when testing to not insert the tester through the cream cheese filling, as this might make the cake appear uncooked.) Cool in pan on wire rack for 10-15 minutes before inverting onto the rack to cool completely.
- While cake cools, prepare the frosting. In a medium microwave-safe bowl, combine the 1/2 cup brown sugar, butter and milk. Heat in 30-second intervals, stirring after each interval, until mixture boils and sugar dissolves, about 90 seconds total. Stir in vanilla. Gradually stir in powdered sugar, mixing with a spoon until mixture is smooth and creamy. Drizzle warm frosting over cooled cake. Top with remaining chopped walnuts, if desired.
Cheese Wafers
1 pound sharp cheese, good quality (I use Cracker Barrel)
1 stick butter, softened
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 cups all purpose flour
Grate cheese. Let butter and cheese soften together in a large bowl.
Sift flour, salt, cayenne pepper together.
Mix all ingredients together with hands. This will take a bit of time. Keep squeezing and working the ingredients and it will gradually stick together as a ball of dough.
Pinch off portions and roll each portion between hands to make a small balls.
Press with fork after placing on parchment lined cookie sheet. Bake at 350 degrees for approximately 20 minutes.
1 stick butter, softened
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 cups all purpose flour
Grate cheese. Let butter and cheese soften together in a large bowl.
Sift flour, salt, cayenne pepper together.
Mix all ingredients together with hands. This will take a bit of time. Keep squeezing and working the ingredients and it will gradually stick together as a ball of dough.
Pinch off portions and roll each portion between hands to make a small balls.
Press with fork after placing on parchment lined cookie sheet. Bake at 350 degrees for approximately 20 minutes.
Baked Tomato Soup
4 tomatoes, peeled, seeded, and diced
4 cups tomato juice
14 leaves fresh basil
½ cup mini pepperoni slices
1 cup heavy whipping cream
½ cup butter
Salt and pepper
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.
Puree along with basil leaves and return to pot on medium heat.
Stir in pepperoni slices.
Stir in heavy cream and butter.
Season with salt and pepper.
Heat over medium heat until butter is melted. Do not boil.
Place slices of Italian baguette bread on cookie sheet. (Publix Bakery sells freshly baked Italian baguette bread and will slice it for you.) Brush with melted butter and toast by broiling on low until lightly toasted.
Ladle soup into ovenproof individual bowls. Place toasted bread slices on top. Add shredded mozzarella cheese on top of bread and then put two slices provolone cheese over all. Put bowls on cookie sheet and return to the oven. Bake at 375 degrees until cheese is thoroughly melted and lightly brown—about 10 to 15 minutes.
4 cups tomato juice
14 leaves fresh basil
½ cup mini pepperoni slices
1 cup heavy whipping cream
½ cup butter
Salt and pepper
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.
Puree along with basil leaves and return to pot on medium heat.
Stir in pepperoni slices.
Stir in heavy cream and butter.
Season with salt and pepper.
Heat over medium heat until butter is melted. Do not boil.
Place slices of Italian baguette bread on cookie sheet. (Publix Bakery sells freshly baked Italian baguette bread and will slice it for you.) Brush with melted butter and toast by broiling on low until lightly toasted.
Ladle soup into ovenproof individual bowls. Place toasted bread slices on top. Add shredded mozzarella cheese on top of bread and then put two slices provolone cheese over all. Put bowls on cookie sheet and return to the oven. Bake at 375 degrees until cheese is thoroughly melted and lightly brown—about 10 to 15 minutes.
Blueberry Cake with Lemon Glaze
3 eggs
1 box yellow cake mix
1/2 cup vegetable oil
1– 8 oz cream cheese (room temperature)
1/3 cup sugar
1 teaspoon vanilla
2 cups blueberries (rolled in flour)
For lemon glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1/4 cup butter (melted)
Cake:
Mix all ingredients. Fold blueberries in last. Spray bundt cake or pound cake pan with Pam and dust with flour. Pour in batter (very thick—more like spoon in batter). Bake at 325 degrees for 50—60 minutes.
Glaze:
Mix all ingredients and drizzle over cake.
1 box yellow cake mix
1/2 cup vegetable oil
1– 8 oz cream cheese (room temperature)
1/3 cup sugar
1 teaspoon vanilla
2 cups blueberries (rolled in flour)
For lemon glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1/4 cup butter (melted)
Cake:
Mix all ingredients. Fold blueberries in last. Spray bundt cake or pound cake pan with Pam and dust with flour. Pour in batter (very thick—more like spoon in batter). Bake at 325 degrees for 50—60 minutes.
Glaze:
Mix all ingredients and drizzle over cake.
Homemade Chocolate Pistachio Ice Cream
**This recipe makes 1 1/2 quarts. Adjust according to your churn size**
1 1/2 oz unsweetened cocoa powder (about 1/2 cup)
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons vanilla extract
3/4 to 1 cup shelled pistachios.
Place cocoa powder along with one cup half-and-half into a medium saucepan over medium heat and whisk to combine. Add remaining half-and-half and heavy cream and whisking. Bring mixture just to simmer while stirring. Remove from heat. In medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts until about 1/3 if cream mixture has been added. Return all to saucepan and place over low heat. Continue to cook and stir until mixture thickens slightly enough to coat the back of a spoon and reaches 170 to 175 degrees. Remove from heat and let sit at room temperature 30 minutes. Stir in vanilla. Put in container and place inrefrigerator uncovered until chilled enough to place container lid on without condensation forming. Cover and store 4-8 hours or until temperature is 40 degrees or lower. Process in ice cream churn using 5 cups ice to 1 cup ice cream salt ratio. Churning will take approximately 25 to 35 minutes before it stops. Take out dasher and pack ice cream down. We stir in 3/4 cup shelled pistachios at this time prior to picking ice cream down. Put cork in lid and pack fresh ice and ice cream salt around canister and cover with heavy towels. Allow three to four hours for ice cream to harden.
1 1/2 oz unsweetened cocoa powder (about 1/2 cup)
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons vanilla extract
3/4 to 1 cup shelled pistachios.
Place cocoa powder along with one cup half-and-half into a medium saucepan over medium heat and whisk to combine. Add remaining half-and-half and heavy cream and whisking. Bring mixture just to simmer while stirring. Remove from heat. In medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts until about 1/3 if cream mixture has been added. Return all to saucepan and place over low heat. Continue to cook and stir until mixture thickens slightly enough to coat the back of a spoon and reaches 170 to 175 degrees. Remove from heat and let sit at room temperature 30 minutes. Stir in vanilla. Put in container and place inrefrigerator uncovered until chilled enough to place container lid on without condensation forming. Cover and store 4-8 hours or until temperature is 40 degrees or lower. Process in ice cream churn using 5 cups ice to 1 cup ice cream salt ratio. Churning will take approximately 25 to 35 minutes before it stops. Take out dasher and pack ice cream down. We stir in 3/4 cup shelled pistachios at this time prior to picking ice cream down. Put cork in lid and pack fresh ice and ice cream salt around canister and cover with heavy towels. Allow three to four hours for ice cream to harden.
Homemade Peanut Butter with Chopped Reese Cups Ice Cream
*This makes two quarts. Adjust amount for your ice cream freezer.
1/2 cup sugar
6 eggs
2 cups whole milk
1 1/2 cups peanut butter
1 1/2 cups sweetened condensed milk
1 cup half—and-half cream
4 teaspoons vanilla extract
24 miniature Reese’s Peanut Butter cups, chopped
Beat the sugar and eggs with a mixer until thick- about three minutes. Set aside.
Pour milk into a medium saucepan and bring to a simmer (not boiling) over low heat.
Gradually drizzle hot milk into egg mixture while whisking vigorously. Pour the whole mixture into the saucepan. Cook over low heat, stirring constantly until the mixture is slightly thickened enough to coat the back of a metal sooon. Do not boil.
Remove from heat and whisk in the peanut butter.
Allow to cool slightly. Then whisk in sweetened condensed milk, half-and-half cream, and vanilla.
Cover and refrigerate until chilled. We usually chill overnight in the refrigerator along with the empty churning canister. The mixture may need stirring after chilling.
Pour into the ice cream maker and freeze according to directions. Usually 1 part ice cream salt to 8 parts ice around the churn in layers and churn until it comes to a stop. Our churn takes about 25 minutes. When done churning, remove the paddle and stir in chopped peanut butter cups.
Replace the lid and plug the hole in top with a cork. Top around the freezer with more crushed ice and ice cream salt, keeping the ratio of 1 part salt to 8 parts ice. Cover with towels and allow the ice cream to harden a few hours. Perfection! Don’t rush ice cream. Let it rest in ice/ice cream salt for a few hours so it will be the right scooping consistency. You won’t be disappointed!
1/2 cup sugar
6 eggs
2 cups whole milk
1 1/2 cups peanut butter
1 1/2 cups sweetened condensed milk
1 cup half—and-half cream
4 teaspoons vanilla extract
24 miniature Reese’s Peanut Butter cups, chopped
Beat the sugar and eggs with a mixer until thick- about three minutes. Set aside.
Pour milk into a medium saucepan and bring to a simmer (not boiling) over low heat.
Gradually drizzle hot milk into egg mixture while whisking vigorously. Pour the whole mixture into the saucepan. Cook over low heat, stirring constantly until the mixture is slightly thickened enough to coat the back of a metal sooon. Do not boil.
Remove from heat and whisk in the peanut butter.
Allow to cool slightly. Then whisk in sweetened condensed milk, half-and-half cream, and vanilla.
Cover and refrigerate until chilled. We usually chill overnight in the refrigerator along with the empty churning canister. The mixture may need stirring after chilling.
Pour into the ice cream maker and freeze according to directions. Usually 1 part ice cream salt to 8 parts ice around the churn in layers and churn until it comes to a stop. Our churn takes about 25 minutes. When done churning, remove the paddle and stir in chopped peanut butter cups.
Replace the lid and plug the hole in top with a cork. Top around the freezer with more crushed ice and ice cream salt, keeping the ratio of 1 part salt to 8 parts ice. Cover with towels and allow the ice cream to harden a few hours. Perfection! Don’t rush ice cream. Let it rest in ice/ice cream salt for a few hours so it will be the right scooping consistency. You won’t be disappointed!
Peach Cobbler
8 peaches, peeled and sliced
2 cups sugar
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
ground cinnamon
Preheat oven to 350 degrees.
Combine peaches, water and 1 cup sugar in saucepan and mix well. Bring to boil, reduce heat and simmer ten minutes. Remove from heat. Melt butter in 3 quart dish in oven. Whisk remaining one cup sugar, flour, and milk. Pour over butter. Pour peach mixture slowly over all. Do not stir. Sprinkle cinnamon on top. Bake until golden brown--about 45 minutes.
2 cups sugar
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
ground cinnamon
Preheat oven to 350 degrees.
Combine peaches, water and 1 cup sugar in saucepan and mix well. Bring to boil, reduce heat and simmer ten minutes. Remove from heat. Melt butter in 3 quart dish in oven. Whisk remaining one cup sugar, flour, and milk. Pour over butter. Pour peach mixture slowly over all. Do not stir. Sprinkle cinnamon on top. Bake until golden brown--about 45 minutes.
Loaded Baked Potato Soup
5 bacon strips, diced
1 small sweet onion, chopped
1 clove garlic, minced
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes (you will have already baked these), peeled and cubed (not too small--you don't want the potatoes to cook away to mush when you add them to the soup later)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Toppings to have available for soup when serving: shredded extra sharp cheddar cheese, chopped green onion, crumbled bacon
Cook bacon. Remove bacon and excess grease. Saute onion and garlic in bacon grease. Stir in flour, salt, basil, pepper. Add broth
gradually. Boil and stir 2 minutes. Add potatoes, cream, hot sauce. Heat, but DON'T boil.
Garnish with crumbled bacon, cheese, green
onion.
Serves 4 to 5.
5 bacon strips, diced
1 small sweet onion, chopped
1 clove garlic, minced
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes (you will have already baked these), peeled and cubed (not too small--you don't want the potatoes to cook away to mush when you add them to the soup later)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Toppings to have available for soup when serving: shredded extra sharp cheddar cheese, chopped green onion, crumbled bacon
Cook bacon. Remove bacon and excess grease. Saute onion and garlic in bacon grease. Stir in flour, salt, basil, pepper. Add broth
gradually. Boil and stir 2 minutes. Add potatoes, cream, hot sauce. Heat, but DON'T boil.
Garnish with crumbled bacon, cheese, green
onion.
Serves 4 to 5.
Hummingbird Bundt Cake
Ingredients
Cake Batter:
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. I divide the mix between two smaller Bundt pans to make two cakes. Spoon batter over pecans.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. If making two smaller cakes adjust time and begin wooden pick test at around 30 minutes. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Cake Batter:
- 1 1/2 cups chopped pecans
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 3/4 cups mashed ripe bananas (about 4 large)
- 1 (8-oz.) can crushed pineapple (do not drain)
- 3/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 4 ounces cream cheese, cubed and softened
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1 t 2 Tbsp. milk
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. I divide the mix between two smaller Bundt pans to make two cakes. Spoon batter over pecans.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. If making two smaller cakes adjust time and begin wooden pick test at around 30 minutes. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Old Fashion Banana Pudding
4 heaping tablespoons all purpose flour
pinch of salt
1 1/2 cups sugar
2 cups milk
4 egg yolks (reserve whites for meringue--I usually take just the whites from two more eggs to make sure I have enough meringue)
1 stick butter
2 teaspoons vanilla
1 box vanilla wafers
8 ripe bananas
1. Mix flour, salt, sugar together (just stir well--I usually put these ingredients in the top of my double boiler. If you don't have a double boiler, Mama used a pot and she would fill her cast iron skillet with water to sit her pot in--kind of making her own double boiler, I guess)
2. Separate egg yolks from whites, reserve whites for meringue.
3. Beat egg yolks with milk (I just use a fork to do this) and add to dry mixture from step 1. Add stick of butter and stir.
4. Cook in double boiler until thickened. Be sure to stir constantly. It will be thinner than a regular instant pudding, but you will be able to feel it thickening up as you stir it. Remove from heat and let it cool.
5. After about 5 or 10 minutes of cooling, stir in vanilla.
6. Layer half the box of vanilla wafers in the bottom of a dish (I use the lasagna disposable pan because it's deep enough for the layers). Peel and slice bananas (not too thin!) on top of the vanilla wafer layer. Spoon or pour 1/2 the pudding over the bottom layers.
7. Repeat the layers--vanilla wafers, then bananas, then remainder of pudding.
8. Beat egg whites on high speed until stiff and foamy. Beat in a pinch or two of sugar as meringue forms. Spread meringue over the top layer. Brown the meringue in a 350 degree oven. (Sometimes I turn the broiler on low to brown the meringue--but watch it constantly because it browns quickly!)
9. Enjoy the best banana budding you've ever had! :)
pinch of salt
1 1/2 cups sugar
2 cups milk
4 egg yolks (reserve whites for meringue--I usually take just the whites from two more eggs to make sure I have enough meringue)
1 stick butter
2 teaspoons vanilla
1 box vanilla wafers
8 ripe bananas
1. Mix flour, salt, sugar together (just stir well--I usually put these ingredients in the top of my double boiler. If you don't have a double boiler, Mama used a pot and she would fill her cast iron skillet with water to sit her pot in--kind of making her own double boiler, I guess)
2. Separate egg yolks from whites, reserve whites for meringue.
3. Beat egg yolks with milk (I just use a fork to do this) and add to dry mixture from step 1. Add stick of butter and stir.
4. Cook in double boiler until thickened. Be sure to stir constantly. It will be thinner than a regular instant pudding, but you will be able to feel it thickening up as you stir it. Remove from heat and let it cool.
5. After about 5 or 10 minutes of cooling, stir in vanilla.
6. Layer half the box of vanilla wafers in the bottom of a dish (I use the lasagna disposable pan because it's deep enough for the layers). Peel and slice bananas (not too thin!) on top of the vanilla wafer layer. Spoon or pour 1/2 the pudding over the bottom layers.
7. Repeat the layers--vanilla wafers, then bananas, then remainder of pudding.
8. Beat egg whites on high speed until stiff and foamy. Beat in a pinch or two of sugar as meringue forms. Spread meringue over the top layer. Brown the meringue in a 350 degree oven. (Sometimes I turn the broiler on low to brown the meringue--but watch it constantly because it browns quickly!)
9. Enjoy the best banana budding you've ever had! :)
Meat Loaf Muffins
1 pound lean ground beef
1 egg, beaten
2 cloves garlic, finely minced
2 green onions, finely minced
1/2 cup bread crumbs
2 tablespoons ketchup
1 tablespoon Worcestershire Sauce
1 tablespoon prepared mustard
salt & pepper
3 tablespoons prepared chili sauce (sold in bottle at grocery)
Spray nine muffin cups in a standard muffin tin. (We use larger six muffin cup tin sometimes)
In a mixing bowl, combine beef, egg, garlic, green onions, bread crumbs, ketchup, Worcestershire, and mustard. Mix well. Season with sat and pepper.
Form meat mixture into nine equal balls. Place in prepared muffin tins. Brush with chili sauce. Fill any unused muffin tins with water to prevent pan warping. Bake at 400 degrees for 29 to 25 minutes or until no longer pink in center. Drain off fat. Leftovers can be frozen.
1 egg, beaten
2 cloves garlic, finely minced
2 green onions, finely minced
1/2 cup bread crumbs
2 tablespoons ketchup
1 tablespoon Worcestershire Sauce
1 tablespoon prepared mustard
salt & pepper
3 tablespoons prepared chili sauce (sold in bottle at grocery)
Spray nine muffin cups in a standard muffin tin. (We use larger six muffin cup tin sometimes)
In a mixing bowl, combine beef, egg, garlic, green onions, bread crumbs, ketchup, Worcestershire, and mustard. Mix well. Season with sat and pepper.
Form meat mixture into nine equal balls. Place in prepared muffin tins. Brush with chili sauce. Fill any unused muffin tins with water to prevent pan warping. Bake at 400 degrees for 29 to 25 minutes or until no longer pink in center. Drain off fat. Leftovers can be frozen.
Buttermilk Pie
1 1/2 cups sugar
2 eggs
1 cup whole thick buttermilk
1 tablespoon fresh squeezed lemon juice
3 tablespoons all purpose flour
1/2 cup butter
2 teaspoons vanilla extract
1 unbaked pie shell 9"
Beat eggs thoroughly with a fork and add to the sugar and flour.
Add butter, melted, and buttermilk. Mix well.
Fold in vanilla extract and lemon juice.
Pour into pie shell.
Bake at 350 degrees for 35-45 minutes.
2 eggs
1 cup whole thick buttermilk
1 tablespoon fresh squeezed lemon juice
3 tablespoons all purpose flour
1/2 cup butter
2 teaspoons vanilla extract
1 unbaked pie shell 9"
Beat eggs thoroughly with a fork and add to the sugar and flour.
Add butter, melted, and buttermilk. Mix well.
Fold in vanilla extract and lemon juice.
Pour into pie shell.
Bake at 350 degrees for 35-45 minutes.
Blueberry Turnovers
1 package crescent rolls
Blueberries
Powdered sugar
Can of frosting (I use the squirt can type)
Preheat oven to 375 degrees.
Roll out crescent rolls into individual triangles.
Put one tablespoon of blueberries on the widest end of the triangle, sprinkle with 1/2 teaspoon of powdered sugar, and roll up.
Pinch sides to seal completely.
Lightly spray a pan with cooking spray and transfer turnovers to baking pan.
Bake in the preheated oven until golden brown (about 12 to 15 minutes).
Remove to cool for a couple of minutes.
Dust each turnover with powdered sugar.
I then squirt the vanilla frosting as an accent on top.
Act like you've been slaving in the kitchen for hours and serve to your appreciative family.
Blueberries
Powdered sugar
Can of frosting (I use the squirt can type)
Preheat oven to 375 degrees.
Roll out crescent rolls into individual triangles.
Put one tablespoon of blueberries on the widest end of the triangle, sprinkle with 1/2 teaspoon of powdered sugar, and roll up.
Pinch sides to seal completely.
Lightly spray a pan with cooking spray and transfer turnovers to baking pan.
Bake in the preheated oven until golden brown (about 12 to 15 minutes).
Remove to cool for a couple of minutes.
Dust each turnover with powdered sugar.
I then squirt the vanilla frosting as an accent on top.
Act like you've been slaving in the kitchen for hours and serve to your appreciative family.
Grandma's Apple Pie
Ingredients
- 1 recipe pastry for a 9 inch double crust pie (I use the pie pastries in the refrigerated section of the grocery. They come in tubes of two pastries)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 8 Granny Smith apples - peeled, cored and sliced
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust or cut designs in the top crust, lay on top, and pinch closed. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Brush egg white over crust for browning purposes.
- Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Tortellini Tomato Soup with Italian Sausage and Spinach
Soup:
1 tablespoon vegetable oil
1 pound Italian sausage
1/2 cup diced onion
1 tablespoon minced garlic
28 oz can crushed tomatoes
32 oz box vegetable broth
2 tablespoons fresh chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 package tortellini (refrigerator section)
1 cup packed fresh spinach
Cristini:
baguette
butter
shredded Parmesan cheese
Soup:
Heat a large heavy bottomed pan over medium heat.
Heat vegetable oil and add diced onion. Sauté until soft.
Crumble the Italian sausage into the onions and add garlic. Cook until sausage is no longer pink.
Stir in crushed tomatoes,vegetable broth, basil, salt and pepper.
Bring to a boil, reduce heat, cover and simmer 30 minutes.
Add tortellini and spinach and simmer 10 more minutes or until pasta is tender.
Serve with shredded Parmesan.
Cristini:
Slice baguette into 1/2 inch thick slices.
Butter one side and put butter side down in hot skillet until golden brown on bottom.
Flip over and sprinkle with Parmesan while waiting for other side to brown. Allow Parmesan to melt.
1 tablespoon vegetable oil
1 pound Italian sausage
1/2 cup diced onion
1 tablespoon minced garlic
28 oz can crushed tomatoes
32 oz box vegetable broth
2 tablespoons fresh chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 package tortellini (refrigerator section)
1 cup packed fresh spinach
Cristini:
baguette
butter
shredded Parmesan cheese
Soup:
Heat a large heavy bottomed pan over medium heat.
Heat vegetable oil and add diced onion. Sauté until soft.
Crumble the Italian sausage into the onions and add garlic. Cook until sausage is no longer pink.
Stir in crushed tomatoes,vegetable broth, basil, salt and pepper.
Bring to a boil, reduce heat, cover and simmer 30 minutes.
Add tortellini and spinach and simmer 10 more minutes or until pasta is tender.
Serve with shredded Parmesan.
Cristini:
Slice baguette into 1/2 inch thick slices.
Butter one side and put butter side down in hot skillet until golden brown on bottom.
Flip over and sprinkle with Parmesan while waiting for other side to brown. Allow Parmesan to melt.
Roasted Green Beans withMushrooms
2 cloves garlic, minced
2 tablespoons olive oil
2 cups fresh green beans, ends trimmed
2 cups fresh mushrooms, sliced
1/2 teaspoon black pepper
2 teaspoons soy sauce
Preheat oven to 400 degrees.
In large mixing bowl combine all ingredients. Toss to combine and lightly coat green beans and mushrooms in oil mixture.
Spread in even layer on large baking sheet and cook in oven 15-20 minutes until browned. Serve hot and enjoy!
2 tablespoons olive oil
2 cups fresh green beans, ends trimmed
2 cups fresh mushrooms, sliced
1/2 teaspoon black pepper
2 teaspoons soy sauce
Preheat oven to 400 degrees.
In large mixing bowl combine all ingredients. Toss to combine and lightly coat green beans and mushrooms in oil mixture.
Spread in even layer on large baking sheet and cook in oven 15-20 minutes until browned. Serve hot and enjoy!
Chicken Parmesan
4 boneless skinless chicken breasts (about 1.5 pounds)
1 large egg
1/2 cup milk
1 cup Italian seasoned bread crumbs
2-3 tablespoons extra virgin olive oil
8 slices mozzarella cheese
24 oz jar pasta sauce
1/2 cup grated Parmesan cheese
8 oz pasta (spaghetti or linguini)
1. Heat oven to 350 degrees.
2. Lightly grease 9 x 13 inch baking dish.
3. Put chicken breasts between pieces of wax paper and gently pound (I use a rolling pin.)to 1/2 inch thickness.
4. Whisk together egg and milk in a bowl.
5. Put seasoned bread crumbs in wide shallow bowl.
6. Dip chicken breasts in egg/milk mixture and then in bread crumbs. Turn and coat thoroughly.
7. Heat olive oil in large frying pan over medium-high heat.
8. Brown chicken on both sides until golden brown--about 4 minutes each side. Arrange chicken in baking dish.
9. Place two slices mozzarella cheese on each breast. Pour jar of favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella. Bake about 30 minutes until bubbly.
10. Meanwhile cook pasta per package directions. Drain well.
11. Serve chicken over pasta.
1 large egg
1/2 cup milk
1 cup Italian seasoned bread crumbs
2-3 tablespoons extra virgin olive oil
8 slices mozzarella cheese
24 oz jar pasta sauce
1/2 cup grated Parmesan cheese
8 oz pasta (spaghetti or linguini)
1. Heat oven to 350 degrees.
2. Lightly grease 9 x 13 inch baking dish.
3. Put chicken breasts between pieces of wax paper and gently pound (I use a rolling pin.)to 1/2 inch thickness.
4. Whisk together egg and milk in a bowl.
5. Put seasoned bread crumbs in wide shallow bowl.
6. Dip chicken breasts in egg/milk mixture and then in bread crumbs. Turn and coat thoroughly.
7. Heat olive oil in large frying pan over medium-high heat.
8. Brown chicken on both sides until golden brown--about 4 minutes each side. Arrange chicken in baking dish.
9. Place two slices mozzarella cheese on each breast. Pour jar of favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella. Bake about 30 minutes until bubbly.
10. Meanwhile cook pasta per package directions. Drain well.
11. Serve chicken over pasta.
Lemon Squares
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
4 eggs
1 1/2 cup sugar
1/4 cup plus additional 1 tablespoon all purpose flour
4 lemons juiced (2/3 cup juice)
Preheat oven to 350 degrees.
In a medium bowl, blend together softened butter, 2 cups flour,1/2 cup sugar. Press into the bottom of ungreased 9 x 13" baking dish. Bake 20 minutes until golden brown in preheated oven.
in another bowl mix together the remaining 1 1/2 cup sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and I add zest of 2 lemons. Pour over baked crust. Bake an additional 20 minutes. The bars will firm up as they cool.
After cooling, cut into squares and dust with powdered sugar if desired.
1/2 cup sugar
2 cups all purpose flour
4 eggs
1 1/2 cup sugar
1/4 cup plus additional 1 tablespoon all purpose flour
4 lemons juiced (2/3 cup juice)
Preheat oven to 350 degrees.
In a medium bowl, blend together softened butter, 2 cups flour,1/2 cup sugar. Press into the bottom of ungreased 9 x 13" baking dish. Bake 20 minutes until golden brown in preheated oven.
in another bowl mix together the remaining 1 1/2 cup sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and I add zest of 2 lemons. Pour over baked crust. Bake an additional 20 minutes. The bars will firm up as they cool.
After cooling, cut into squares and dust with powdered sugar if desired.
Smoked Gouda Pimento Cheese
Ingredients:
1 cup shredded smoked gouda cheese
1 cup white sharp shredded cheese
1 small jar pimentos
1/4 cup red bell pepper, minced
1 jalapeno pepper, minced
1 cup mayonnaise
salt and pepper to taste
Directions:
Mix everything together. Chill for about an hour. It is delightful to use pretzel bread to make sandwiches and serve with baked tomato soup (recipe given earlier on this page).
1 cup shredded smoked gouda cheese
1 cup white sharp shredded cheese
1 small jar pimentos
1/4 cup red bell pepper, minced
1 jalapeno pepper, minced
1 cup mayonnaise
salt and pepper to taste
Directions:
Mix everything together. Chill for about an hour. It is delightful to use pretzel bread to make sandwiches and serve with baked tomato soup (recipe given earlier on this page).
Blueberry Cobbler
Ingredients:
1 stick melted butter (cooled)
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
3 cups blueberries
Directions:
Whisk together sugar, flour, milk.
Pour into buttered dish.
Pour melted butter over top.
Pour blueberries over all.
Bake at 350 degrees about 45 minutes to an hour.
1 stick melted butter (cooled)
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
3 cups blueberries
Directions:
Whisk together sugar, flour, milk.
Pour into buttered dish.
Pour melted butter over top.
Pour blueberries over all.
Bake at 350 degrees about 45 minutes to an hour.
Pecan Pie Mini-Muffins
Ingredients:
1 cup packed brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2 eggs, beaten
2/3 cup butter, melted
1 teaspoon vanilla extract
Directions:
Combine the brown sugar, flour, and pecans in a mixing bowl.
Blend the eggs and butter in a small bowl.
Add to the pecan mixture with vanilla and mix well.
Fill greased and floured miniature muffin cups 2/3 full.
Bake at 340 degrees for 18 to 20 minutes or until golden brown and muffins test done.
Remove from muffin cups immediately.
Cool on wire racks.
Yield: 2 1/2 dozen
1 cup packed brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2 eggs, beaten
2/3 cup butter, melted
1 teaspoon vanilla extract
Directions:
Combine the brown sugar, flour, and pecans in a mixing bowl.
Blend the eggs and butter in a small bowl.
Add to the pecan mixture with vanilla and mix well.
Fill greased and floured miniature muffin cups 2/3 full.
Bake at 340 degrees for 18 to 20 minutes or until golden brown and muffins test done.
Remove from muffin cups immediately.
Cool on wire racks.
Yield: 2 1/2 dozen
Fresh Green Beans
1 - 2 pounds fresh snap beans
Wash beans in cool water. Snap off ends and discard and then snap remainder of beans into bite-sized pieces.
6 cups water
1 ham hock
2 tablespoons bacon grease
1 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine water, ham hock, and grease in pot over medium-high heat. Season with salts, pepper, garlic powder, and onion powder.
Bring to boil and then reduce heat to medium-low and add beans. Peel and add four or five peeled small new potatoes the last hour of cooking.
Simmer two hours.
Wash beans in cool water. Snap off ends and discard and then snap remainder of beans into bite-sized pieces.
6 cups water
1 ham hock
2 tablespoons bacon grease
1 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine water, ham hock, and grease in pot over medium-high heat. Season with salts, pepper, garlic powder, and onion powder.
Bring to boil and then reduce heat to medium-low and add beans. Peel and add four or five peeled small new potatoes the last hour of cooking.
Simmer two hours.
My Grandmother's Cornbread Dressing
1 cup chopped celery
1 cup chopped onion
Mix 1 cup cornflakes (crushed), pan of cornbread, 6 eggs, and turkey broth.
Add celery and onion. Salt and pepper to taste. Add stick of melted butter. Bake one hour at 400 degrees until done.
Giblet Gravy:
1 stick melted butter (melted in thick skillet)
Add 3-4 tablespoons flour and brown.
Add water to desired consistency.
Add 1-2 chopped boiled eggs and scraps of chicken meat.
1 cup chopped onion
Mix 1 cup cornflakes (crushed), pan of cornbread, 6 eggs, and turkey broth.
Add celery and onion. Salt and pepper to taste. Add stick of melted butter. Bake one hour at 400 degrees until done.
Giblet Gravy:
1 stick melted butter (melted in thick skillet)
Add 3-4 tablespoons flour and brown.
Add water to desired consistency.
Add 1-2 chopped boiled eggs and scraps of chicken meat.
Lime Congealed Salad
This is a comfort food from my childhood. I love this congealed salad with a few ritz crackers. Yum!
1 8oz can crushed pineapple drained, with juice reserved
1 3oz package lime jello mix
1/2 cup mayonnaise
1/2 cup canned evaporated milk
1/2 cup small curd cottage cheese
1/4 cup chopped pecans
In a measuring cup, mix reserved pineapple juice and enough water to make 1 cup. Pour into pot and bring to a boil. Add lime jello mix and stir until dissolved.
Stir mayo and evaporated milk together in a mixing bowl. Add in jello mixture and blend completely. Stir in cottage cheese, pineapple and pecans. Pour into serving bowl and refrigerate overnight or until congealed.
1 8oz can crushed pineapple drained, with juice reserved
1 3oz package lime jello mix
1/2 cup mayonnaise
1/2 cup canned evaporated milk
1/2 cup small curd cottage cheese
1/4 cup chopped pecans
In a measuring cup, mix reserved pineapple juice and enough water to make 1 cup. Pour into pot and bring to a boil. Add lime jello mix and stir until dissolved.
Stir mayo and evaporated milk together in a mixing bowl. Add in jello mixture and blend completely. Stir in cottage cheese, pineapple and pecans. Pour into serving bowl and refrigerate overnight or until congealed.
Confetti Macaroni Salad
1- 8 oz package or two cups elbow macaroni
1- 12 oz can luncheon meat, diced (I buy a package of the smoked ham cube pieces in the meat department)
1 1/2 cups diced cheddar cheese (I cut into small cubes)
1/2 cup chopped bell pepper
1/3 cup chopped onion
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar (I'm picky--I use a Pinot Grigio Italian wine vinegar)
1/2 teaspoon salt
Cook macaroni according to package directions. Drain.
Combine macaroni, luncheon meat, cheese, pepper, and onion. Stir well and chill.
Combine mayo, milk, vinegar and salt. Pour over macaroni salad and toss well. Then I chill again.
1- 12 oz can luncheon meat, diced (I buy a package of the smoked ham cube pieces in the meat department)
1 1/2 cups diced cheddar cheese (I cut into small cubes)
1/2 cup chopped bell pepper
1/3 cup chopped onion
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar (I'm picky--I use a Pinot Grigio Italian wine vinegar)
1/2 teaspoon salt
Cook macaroni according to package directions. Drain.
Combine macaroni, luncheon meat, cheese, pepper, and onion. Stir well and chill.
Combine mayo, milk, vinegar and salt. Pour over macaroni salad and toss well. Then I chill again.
Frozen Fruit Cups
1- 6 ounce can frozen orange juice concentrate
1- 6 ounce can frozen lemonade concentrate
1 cup sugar
2 1/2 cups water
3 or 4 bananas, sliced
1- 10 ounce package frozen strawberries
1- 16 ounce can crushed pineapple
1- 4 ounce jar maraschino cherries
Thaw orange juice and lemonade. Combine with sugar and water in bowl. Stir until sugar dissolves. Add bananas, strawberries, pineapple, and cherries. Spoon into clear plastic cups (disposable punch style). Cover with saran wrap and freeze until firm. Makes about 1 dozen cups. Great to freeze and have available as wanted.
1- 6 ounce can frozen lemonade concentrate
1 cup sugar
2 1/2 cups water
3 or 4 bananas, sliced
1- 10 ounce package frozen strawberries
1- 16 ounce can crushed pineapple
1- 4 ounce jar maraschino cherries
Thaw orange juice and lemonade. Combine with sugar and water in bowl. Stir until sugar dissolves. Add bananas, strawberries, pineapple, and cherries. Spoon into clear plastic cups (disposable punch style). Cover with saran wrap and freeze until firm. Makes about 1 dozen cups. Great to freeze and have available as wanted.
Best Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in preheated oven or until edges are nicely browned.
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in preheated oven or until edges are nicely browned.
World's Best Lasagna
1 1/2 pounds sweet Italian sausage
1 pound very lean ground beef
1/2 cup minced onion
3 cloves garlic, crushed
1- 28 ounce can crushed tomatoes
2- 6 ounce cans tomato paste
2- 6.5 ounce cans tomato sauce
1/2 cup water
1 tablespoon white sugar
1 1/2 teaspoons dried basal leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped fresh parsley
15 or so lasagna noodles
16 ounce ricotta cheese (8 ounce more for two)
1 egg
3/4 cup grated Parmesan cheese (1 1/2 cup for two)
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
In a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and two tablespoons parsley. Simmer, covered for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8-10 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees.
To assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13" baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of ricotta cheese mixture. Top with a third of mozzarella cheese and parmesan cheese. Cover with foil with cooking spray or make sure foil does not touch cheese. Bake for 25 minutes. Cool 15 minutes before serving.
1 pound very lean ground beef
1/2 cup minced onion
3 cloves garlic, crushed
1- 28 ounce can crushed tomatoes
2- 6 ounce cans tomato paste
2- 6.5 ounce cans tomato sauce
1/2 cup water
1 tablespoon white sugar
1 1/2 teaspoons dried basal leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped fresh parsley
15 or so lasagna noodles
16 ounce ricotta cheese (8 ounce more for two)
1 egg
3/4 cup grated Parmesan cheese (1 1/2 cup for two)
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
In a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and two tablespoons parsley. Simmer, covered for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8-10 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees.
To assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13" baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of ricotta cheese mixture. Top with a third of mozzarella cheese and parmesan cheese. Cover with foil with cooking spray or make sure foil does not touch cheese. Bake for 25 minutes. Cool 15 minutes before serving.
Brown Sugar-Cinnamon Butter for Sweet Potatoes
1/2 cup butter, softened
1/4 cup brown sugar (I use light brown sugar, but dark brown sugar can also be used)
1/4 teaspoon ground cinnamon
Beat softened butter, brown sugar, and cinnamon together in a bowl with electric mixer until creamy and smooth.
This butter spread is delicious on baked sweet potatoes, but is also great on carrots, pancakes, or waffles.
1/4 cup brown sugar (I use light brown sugar, but dark brown sugar can also be used)
1/4 teaspoon ground cinnamon
Beat softened butter, brown sugar, and cinnamon together in a bowl with electric mixer until creamy and smooth.
This butter spread is delicious on baked sweet potatoes, but is also great on carrots, pancakes, or waffles.
Apple Dumplings
1 large Granny Smith apple, peeled and cored
1- 10 ounce can refrigerated crescent roll dough
1/2 cup butter
3/4 cup white sugar
1/2 teaspoon ground cinnamon
6 ounces Mountain Dew
Preheat the oven to 350 degrees. Grease a baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35 to 45 minutes in preheated oven or until golden brown.
1- 10 ounce can refrigerated crescent roll dough
1/2 cup butter
3/4 cup white sugar
1/2 teaspoon ground cinnamon
6 ounces Mountain Dew
Preheat the oven to 350 degrees. Grease a baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35 to 45 minutes in preheated oven or until golden brown.
Parmesan Green Beans
1 tablespoon butter
3 tablespoons olive oil
3 cloves garlic-peeled and sliced (I used the chopped garlic in a jar)
2 (14.5 oz) cans green beans, drained
Salt and pepper to taste
1/4 cup grated Parmesan cheese(homestyle type in the jar)
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly brown, stirring often.
Stir in green beans, season with salt and pepper. Cook until beans are tender, about 10 minutes.
Remove from heat and sprinkle with Parmesan cheese. (You can also pop it in the oven for a few minutes if the Parmesan needs a bit more melting.)
3 tablespoons olive oil
3 cloves garlic-peeled and sliced (I used the chopped garlic in a jar)
2 (14.5 oz) cans green beans, drained
Salt and pepper to taste
1/4 cup grated Parmesan cheese(homestyle type in the jar)
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly brown, stirring often.
Stir in green beans, season with salt and pepper. Cook until beans are tender, about 10 minutes.
Remove from heat and sprinkle with Parmesan cheese. (You can also pop it in the oven for a few minutes if the Parmesan needs a bit more melting.)
Phil's Ham & Egg Pie
3 tablespoons butter
3 tablespoons all purpose flour
Milk (about a cup)
1 1/2 cups cooked ham (cut into bite size pieces)
5 hard boiled eggs, sliced
1 cup shredded cheddar cheese
1 can Grand Biscuits
Melt butter in iron skillet.
Stir in flour to make a paste.
Gradually add milk, stirring whole time. Continue cooking until it is a thick gravy.
Remove from heat.
Stir in ham and sliced eggs.
Pour into buttered baking dish or dish sprayed with Pam.
Top mixture with shredded cheddar cheese.
Cut each biscuit into four pieces. Place the quartered biscuits on top.
Bake at 365 degrees until biscuits are browned (about 15 minutes or so).
Easy Lemon Pie
1- 6-oz can frozen lemonade
1- 14 oz can sweetened condensed milk
1- 8 oz container Cool Whip
1- graham cracker crust pie shell
Use mixer and mix all ingredients until fluffy.
Pour into crust and refrigerate until firm. Overnight is best.
This can be made with limeade, too.
Top with whipped cream and garnish with lemons.
1- 14 oz can sweetened condensed milk
1- 8 oz container Cool Whip
1- graham cracker crust pie shell
Use mixer and mix all ingredients until fluffy.
Pour into crust and refrigerate until firm. Overnight is best.
This can be made with limeade, too.
Top with whipped cream and garnish with lemons.
Iron Skillet Cornbread
Stick of butter
2 eggs
1 cup self-rising cornmeal
1 cup white cream style corn (can)
1 cup sour cream
Melt butter in iron skillet.
Mix eggs, cornmeal, corn, and sour cream.
pour batter over melted butter in large iron skillet.
Bake at 400 degrees until golden brown.
2 eggs
1 cup self-rising cornmeal
1 cup white cream style corn (can)
1 cup sour cream
Melt butter in iron skillet.
Mix eggs, cornmeal, corn, and sour cream.
pour batter over melted butter in large iron skillet.
Bake at 400 degrees until golden brown.
Tater Tot Casserole
1 pound lean ground beef
1 cup chopped onion
2 teaspoons Montreal Steak Grill Seasoning
1 can condensed cream of onion soup
1/2 cup sour cream
1 bag (32 oz) Ore-Ida Tater Tots frozen potatoes
4 slices cooked bacon, coarsely chopped
2 cups shredded sharp cheddar cheese
1/4 cup chopped green onions
Heat oven to 350 degrees. Spray 13 x 9 inch glass pan with Pam. In skillet brown ground beef and onion. Drain grease. Stir in seasoning, soup, and sour cream and blend thoroughly. Place half of tater tots in single layer in prepared pan. Spread beef mixture over tater tots. Top with 1/2 chopped bacon, 1 cup cheese, remaining tater tots, then remaining 1 cup cheese. Bake 40 minutes then top with remaining chopped bacon and cook additional 10 minutes or until potatoes are lightly brown and edges of casserole are bubbly. Sprinkle with green onions.
1 cup chopped onion
2 teaspoons Montreal Steak Grill Seasoning
1 can condensed cream of onion soup
1/2 cup sour cream
1 bag (32 oz) Ore-Ida Tater Tots frozen potatoes
4 slices cooked bacon, coarsely chopped
2 cups shredded sharp cheddar cheese
1/4 cup chopped green onions
Heat oven to 350 degrees. Spray 13 x 9 inch glass pan with Pam. In skillet brown ground beef and onion. Drain grease. Stir in seasoning, soup, and sour cream and blend thoroughly. Place half of tater tots in single layer in prepared pan. Spread beef mixture over tater tots. Top with 1/2 chopped bacon, 1 cup cheese, remaining tater tots, then remaining 1 cup cheese. Bake 40 minutes then top with remaining chopped bacon and cook additional 10 minutes or until potatoes are lightly brown and edges of casserole are bubbly. Sprinkle with green onions.
Grilled Corn on the Cob
Peel back the husks without removing. Remove silk. Salt and pepper corn and add a tablespoon of butter. Close the husks back over the corn. Wrap tightly in aluminum foil. Grill over hot coals for approximately 30 minutes, turning periodically with tongs. Delicious!
Perfect Baked Potato
Preheat oven to 350 degrees. Scrub each potato and then pierce three or four times with a fork. Rub olive oil over potato. Sprinkle sea salt on potato. Place potatoes directly on oven rack and bake 90 minutes.