1/2 c. butter
1/2 c. margarine/shortening
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp vanilla
2 1/2 c. flour
1 tsp baking soda
1 tsp salt
8 oz semi-sweet choc chips
1 c. chopped pecans (optional)
Blend butter and shortening, cream with sugars, add in eggs and vanilla and beat well. In a separate bowl blend flour, sugar and salt, add to creamed ingredients and mix well. Fold in choc chips and nuts. Make ice cream scoop size balls and space 2" apart on cookie sheet, bake at 350 for 10-12 minutes.
Recipe from Harvest Newell
Tuesday, February 1, 2011
Breadsticks
Put in mixer bowl:
1 T. yeast, dissolved in
1 1/2 c. warm water
2/ T. sugar1
/2 tsp. salt
Mix and add:
3 c. flour (1c. at a time)
Mix in mixer until smooth and elastic. Cover with towel and let rest 10 minutes. Melt 1/2 c. butter in a jelly roll pan. Roll out dough the size of pan and but in 1"x4" strips. Roll in butter and sprinkle with garlic salt and parmesan cheese. Cover with towel and let rise 15 to 20 minutes. Bake for 15 to 20 minutes at 350.
1 T. yeast, dissolved in
1 1/2 c. warm water
2/ T. sugar1
/2 tsp. salt
Mix and add:
3 c. flour (1c. at a time)
Mix in mixer until smooth and elastic. Cover with towel and let rest 10 minutes. Melt 1/2 c. butter in a jelly roll pan. Roll out dough the size of pan and but in 1"x4" strips. Roll in butter and sprinkle with garlic salt and parmesan cheese. Cover with towel and let rise 15 to 20 minutes. Bake for 15 to 20 minutes at 350.
Four Bean Salad
1 can kidney beans
1 can wax beans
1 can garbanzo beans
1 can green beans
1 purple onion, sliced
Sauce:
1/2 c. sugar
1/2 c. salad oil
1/2 c. apple cider vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp tarragon
1/2 tsp dried, crushed basil
2 T. snipped parsley
Pour sauce over beans and onion rings. Let marinate at least 24 hours to blend flavors.
1 can wax beans
1 can garbanzo beans
1 can green beans
1 purple onion, sliced
Sauce:
1/2 c. sugar
1/2 c. salad oil
1/2 c. apple cider vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp tarragon
1/2 tsp dried, crushed basil
2 T. snipped parsley
Pour sauce over beans and onion rings. Let marinate at least 24 hours to blend flavors.
Fruit Salad
Mix together in sauce pan:
3/4 c. sugar
2 tbsp. flour
add:
1c. pineapple juice
1/4 c. orange juice
2 T. lemon juice
2 beaten eggs
Mix well and cook until thicker and rather clear. Stir constantly to prevent scorching and lumps. Cool and mix with cool whip or whip cream.
Stir in fruits.
Pineapple
apples
grapes
mandarin oranges
bananas
marshmallows (optional)
Recipe from Grandma Viva Smith
3/4 c. sugar
2 tbsp. flour
add:
1c. pineapple juice
1/4 c. orange juice
2 T. lemon juice
2 beaten eggs
Mix well and cook until thicker and rather clear. Stir constantly to prevent scorching and lumps. Cool and mix with cool whip or whip cream.
Stir in fruits.
Pineapple
apples
grapes
mandarin oranges
bananas
marshmallows (optional)
Recipe from Grandma Viva Smith
Rocky Road Brownies
Mix together:
1/3 c. coco
1 c. melted butter
2 c. sugar
add:
4 eggs (1 at a time)
1 1/2 c. nuts
1 1/2 c. flour
1 tsp vanilla
dash of salt
Mix well, pour into cake pan and bake at 350 for 30 minutes. Remove from over and cover with miniature marshmallows. Return to over for 5 minutes.
Frosting
1/2 cube butter
1/4 c. cocoa
1/4 c. milk
2 cups pwd. sugar
1 tsp. vanilla
dash of salt
Put on right out of oven.
Refrigerate for 2 hours before cutting.
Recipe from Jeniel Humble
1/3 c. coco
1 c. melted butter
2 c. sugar
add:
4 eggs (1 at a time)
1 1/2 c. nuts
1 1/2 c. flour
1 tsp vanilla
dash of salt
Mix well, pour into cake pan and bake at 350 for 30 minutes. Remove from over and cover with miniature marshmallows. Return to over for 5 minutes.
Frosting
1/2 cube butter
1/4 c. cocoa
1/4 c. milk
2 cups pwd. sugar
1 tsp. vanilla
dash of salt
Put on right out of oven.
Refrigerate for 2 hours before cutting.
Recipe from Jeniel Humble
Chocolate Layer Dessert
1 cube butter
1 c. flour
1 c. finely chopped nuts
Mix together and press into a 9x13 baking dish.
Bake at 350 for 20minutes
1 8oz cream cheese
1 c. pwd sugar
1 c. Cool whip
Mix together and spread on COOLED crust.
3 c. milk
1 6oz pkg chocolate instant pudding
Mix for 3 minutes on low. Spread over cream cheese layer.
Cover with the rest of the Cool Whip (big container).
Grate Hershey or Skor candy bar over top.
Keep refrigerated.
1 c. flour
1 c. finely chopped nuts
Mix together and press into a 9x13 baking dish.
Bake at 350 for 20minutes
1 8oz cream cheese
1 c. pwd sugar
1 c. Cool whip
Mix together and spread on COOLED crust.
3 c. milk
1 6oz pkg chocolate instant pudding
Mix for 3 minutes on low. Spread over cream cheese layer.
Cover with the rest of the Cool Whip (big container).
Grate Hershey or Skor candy bar over top.
Keep refrigerated.
Spaghetti Casserole
1 c. chopped onion
1 c. chopped green pepper
1 lb. ground beef
1 (28oz) can diced tomatoes
1 (4oz) can mushrooms
1 can sliced olives
1 can tomato sauce
2 tsp. dried oregano
12oz. cooked spaghetti
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese
Brown beef with onion and green pepper. Add tomatoes, mushrooms, olives, oregano and tomato sauce. Simmer for 10 minutes. Place half spaghetti in baking dish. Top with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese.
Bake, uncovered at 350 for 30-35 minutes or until heated through.
1 c. chopped green pepper
1 lb. ground beef
1 (28oz) can diced tomatoes
1 (4oz) can mushrooms
1 can sliced olives
1 can tomato sauce
2 tsp. dried oregano
12oz. cooked spaghetti
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese
Brown beef with onion and green pepper. Add tomatoes, mushrooms, olives, oregano and tomato sauce. Simmer for 10 minutes. Place half spaghetti in baking dish. Top with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese.
Bake, uncovered at 350 for 30-35 minutes or until heated through.
Delicious Berry Ice Cream
1 pint Whipping cream (whipped to the consistency of egg whites)
4 c. Strawberries or raspberries (mashed)
juice of 3 lemons (I use less)
2 1/2 c. sugar
pinch salt
1 can cold evaporated milk milk to fill line on mixer
To have ice cream freeze well use an 8 to 1 measure of ice to rock salt.
Recipe from Vicki Dorius
4 c. Strawberries or raspberries (mashed)
juice of 3 lemons (I use less)
2 1/2 c. sugar
pinch salt
1 can cold evaporated milk milk to fill line on mixer
To have ice cream freeze well use an 8 to 1 measure of ice to rock salt.
Recipe from Vicki Dorius
Fresh Peach Pie
Makes 2 pies
1 8oz cream cheese
1/2 c. powdered sugar
Mix well and spread on bottom of baked pie crust
1/2 c. Peaches (pureed)
1/2 c. water
1/2 to 1 pkg. Knox gelatin softened in water
3 Tbsp. corn starch
3/4 c. sugar
2 Tbsp. lemon juice
Cook until clear.
Add sliced peaches (enough to fill 2 pies).
Refrigerate.
Serve with whipped cream.
1 8oz cream cheese
1/2 c. powdered sugar
Mix well and spread on bottom of baked pie crust
1/2 c. Peaches (pureed)
1/2 c. water
1/2 to 1 pkg. Knox gelatin softened in water
3 Tbsp. corn starch
3/4 c. sugar
2 Tbsp. lemon juice
Cook until clear.
Add sliced peaches (enough to fill 2 pies).
Refrigerate.
Serve with whipped cream.
Pie Crust
5 c. unsifted flour
2 Tbsp. sugar
2 tsp. salt
1/2 tsp baking pwd.
1 lb. Lard (2 cups)
Mix together. Beat 1 egg, add enough milk to make 1 cup of liquid. Slowly add to flour mixture. Use a fork, do not over work. Roll out and put in pie pans.
Makes 9 single pie crusts.
2 Tbsp. sugar
2 tsp. salt
1/2 tsp baking pwd.
1 lb. Lard (2 cups)
Mix together. Beat 1 egg, add enough milk to make 1 cup of liquid. Slowly add to flour mixture. Use a fork, do not over work. Roll out and put in pie pans.
Makes 9 single pie crusts.
Canned Apple Pie Filling
Peel and slice apples and pack tightly into bottles. (About 1/2 bushel)
Bring to a boil:
10 c. water
1 c. cornstarch
5 c. sugar
1/2 c. lemon juice
2 tsp. cinnamon1 tsp salt
1/2 tsp. nutmeg
Pour over sliced apples - process 20 minutes.
Makes 8 quarts.
Bring to a boil:
10 c. water
1 c. cornstarch
5 c. sugar
1/2 c. lemon juice
2 tsp. cinnamon1 tsp salt
1/2 tsp. nutmeg
Pour over sliced apples - process 20 minutes.
Makes 8 quarts.
Spanish Rice
1 clove garlic - cut in 1/2's
2 Tbsp. oil
1 c. uncooked, long grain rice
2 c. chicken broth
1/4 c. salsa
Cook garlic in oil, remove garlic. Add rice. Cook and stir until golden brown (about 5 minutes). Stir in broth and salsa. Heat to boil, stir occasionally. Reduce heat, cover, simmer 20 minutes. Do not lift cover or stir.
*We use this when we make fajitas
Recipe from Jessica Hill
2 Tbsp. oil
1 c. uncooked, long grain rice
2 c. chicken broth
1/4 c. salsa
Cook garlic in oil, remove garlic. Add rice. Cook and stir until golden brown (about 5 minutes). Stir in broth and salsa. Heat to boil, stir occasionally. Reduce heat, cover, simmer 20 minutes. Do not lift cover or stir.
*We use this when we make fajitas
Recipe from Jessica Hill
Stove-Top Chicken Casserole
1 pkg. Chicken Stove Top, prepared according to directions
2 boneless, skinless chicken breasts, cooked and cubed
1 c. broccoli, steamed.
Layer ingredients in 8x8 casserole dish in the direction they were given.
Then add:1 can Cream of Chicken soup1/4 c. milkMixed together. Top with corn flake crumbs.
*Quick and easy, my boys love it.
2 boneless, skinless chicken breasts, cooked and cubed
1 c. broccoli, steamed.
Layer ingredients in 8x8 casserole dish in the direction they were given.
Then add:1 can Cream of Chicken soup1/4 c. milkMixed together. Top with corn flake crumbs.
*Quick and easy, my boys love it.
Gourmet Chicken
4 boneless, skinless, chicken breasts
cover with:
1/2 c. flour
1 tbsp salt
1/8 tsp pepper
Brown chicken in
1/3 c. butter - then remove
add
2 tbsp seasoned flour
1 tbsp. onions
1 4oz mushrooms
1c. chicken broth
1 tbsp. lemon juice
1/4 c. cream (or milk)
stir until smooth
Pour over chicken in a casserole dish.
Cover and bake 1 hr at 350.
Great with baked or mashed potatoes or rice.
cover with:
1/2 c. flour
1 tbsp salt
1/8 tsp pepper
Brown chicken in
1/3 c. butter - then remove
add
2 tbsp seasoned flour
1 tbsp. onions
1 4oz mushrooms
1c. chicken broth
1 tbsp. lemon juice
1/4 c. cream (or milk)
stir until smooth
Pour over chicken in a casserole dish.
Cover and bake 1 hr at 350.
Great with baked or mashed potatoes or rice.
Slow Cooker Pot Roast
1/4 c. water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 (16oz) pkg baby carrots
1 envelope onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lb. beef chuck pot roast
Place water and 3/4 of the vegetables in slow cooker. Reserve 1 T. onion soup mix. Sprinkle remaining onion sour mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR high for 5 to 6 hours.
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 (16oz) pkg baby carrots
1 envelope onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lb. beef chuck pot roast
Place water and 3/4 of the vegetables in slow cooker. Reserve 1 T. onion soup mix. Sprinkle remaining onion sour mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR high for 5 to 6 hours.
7-up Chicken
Boneless, skinless Chicken breasts
1-2 cans
7-up
1/3 c. oil
1/3 c. soy sauce
Marinate overnight, grill.
Recipe from my Mom
1-2 cans
7-up
1/3 c. oil
1/3 c. soy sauce
Marinate overnight, grill.
Recipe from my Mom
Frozen Lemonade Pie
1 Can frozen Raspberry lemonade
1 -1/2 Gallon Vanilla ice cream
1 Gram Cracker pie crust
1 bag Frozen raspberries
Soften the ice cream, put in a large bowl and add the frozen Raspberry lemonade and the frozen raspberries. Stir until well blended. Spoon into gram cracker crust and freeze until ice cream has set back up.* you can also use plain pink lemonade*
Recipe from Amy Corpron
1 -1/2 Gallon Vanilla ice cream
1 Gram Cracker pie crust
1 bag Frozen raspberries
Soften the ice cream, put in a large bowl and add the frozen Raspberry lemonade and the frozen raspberries. Stir until well blended. Spoon into gram cracker crust and freeze until ice cream has set back up.* you can also use plain pink lemonade*
Recipe from Amy Corpron
Zucchini Bread
1 c. Oil
1 1/2 c. Sugar
3 beaten eggs
3 c. flour
1 tsp. salt
1 tsp. soda
3/4 tsp. baking powder
1/4 c. orange juice
2 to 4 Tbsp. grated orange rind
2 cups firmly packed, grated zucchini
2 tsp. vanilla
1 c. chopped walnuts
Put unpeeled zucchini and orange rind through salad shooter. Mix together like any cake. Bake in 3 small tins (7 3/8 x 3 5/8 x 2 1/4). Grease pans, then put a piece of waxed paper in the bottom. Bake at 350 degrees for 45 minutes.Frost with glaze made using orange juice and rind and powdered sugar.
Recipe from Grandma Viva Smith
1 1/2 c. Sugar
3 beaten eggs
3 c. flour
1 tsp. salt
1 tsp. soda
3/4 tsp. baking powder
1/4 c. orange juice
2 to 4 Tbsp. grated orange rind
2 cups firmly packed, grated zucchini
2 tsp. vanilla
1 c. chopped walnuts
Put unpeeled zucchini and orange rind through salad shooter. Mix together like any cake. Bake in 3 small tins (7 3/8 x 3 5/8 x 2 1/4). Grease pans, then put a piece of waxed paper in the bottom. Bake at 350 degrees for 45 minutes.Frost with glaze made using orange juice and rind and powdered sugar.
Recipe from Grandma Viva Smith
Vinegar for Cucumbers
2 c. Apple Cider Vinegar
3/4 c. Water
1 c. Brown sugar
1 tsp. Salt
Bring to a boil for 4 to 5 minutes.
Cool - add sliced cucumbers and onions.
3/4 c. Water
1 c. Brown sugar
1 tsp. Salt
Bring to a boil for 4 to 5 minutes.
Cool - add sliced cucumbers and onions.
Cheeseburger Soup
1 pound ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream
In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream.
YIELD: 8 servings (2 1/4 quarts)
Recipe from Joanna Stowell
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream
In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream.
YIELD: 8 servings (2 1/4 quarts)
Recipe from Joanna Stowell
Tortilla Chicken Soup
3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
16 oz. Tortilla Chips
8 oz. shredded Monterey Jack Cheese
In a large pot, over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minutes more. Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 Tbsp cilantro and serve.
Recipe from Carol Hill
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
16 oz. Tortilla Chips
8 oz. shredded Monterey Jack Cheese
In a large pot, over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minutes more. Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 Tbsp cilantro and serve.
Recipe from Carol Hill
Pumpkin Spice Dessert
Crust
1 c. prepared biscuit mix (Bisquick)
1/2 c. quick rolled oats
1/2 c. brown sugar
1/4 c. butter
Mix biscuit mix, oats, brown sugar and butter until crumbly. Press into a 9x13-inch metal pan. Bake 10 minutes at 375 degrees.
Middle Layer
1 can (16oz) pumpkin
1 tall can evaporated milk
2 eggs
3.4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust. Return to oven and bake 25 minutes longer.
Topping
1/2 c. walnuts or pecans, chopped
1/2 c. brown sugar
2 Tbsp butter
Mix chopped nuts, brown sugar and butter until crumbly. Sprinkle over pudding. Return to oven and bake 15 to 20 minutes longer.
Cool.
Serve topped with whipped cream.
Makes 24 servings.
Recipe from Jill Haynie
1 c. prepared biscuit mix (Bisquick)
1/2 c. quick rolled oats
1/2 c. brown sugar
1/4 c. butter
Mix biscuit mix, oats, brown sugar and butter until crumbly. Press into a 9x13-inch metal pan. Bake 10 minutes at 375 degrees.
Middle Layer
1 can (16oz) pumpkin
1 tall can evaporated milk
2 eggs
3.4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust. Return to oven and bake 25 minutes longer.
Topping
1/2 c. walnuts or pecans, chopped
1/2 c. brown sugar
2 Tbsp butter
Mix chopped nuts, brown sugar and butter until crumbly. Sprinkle over pudding. Return to oven and bake 15 to 20 minutes longer.
Cool.
Serve topped with whipped cream.
Makes 24 servings.
Recipe from Jill Haynie
Seven-Layer Magic Cookie Bars
1 1/2 c. graham cracker crumbs
1/2 c. (1 stick) butter, melted
1 14-oz. can Eagle Brand sweetened condensed milk
1 c. (6oz) butterscotch-flavored chips
1 c. (6oz) semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped walnuts
Preheat oven to 350 degrees. (325 if using a glass pan)In a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13x9 inch baking pan. Pour condensed milk evenly over the crumb mixture. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 24-36 bars.
Recipe from Costco Cookbook
1/2 c. (1 stick) butter, melted
1 14-oz. can Eagle Brand sweetened condensed milk
1 c. (6oz) butterscotch-flavored chips
1 c. (6oz) semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped walnuts
Preheat oven to 350 degrees. (325 if using a glass pan)In a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13x9 inch baking pan. Pour condensed milk evenly over the crumb mixture. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 24-36 bars.
Recipe from Costco Cookbook
Cranberry Jell-O Salad
1 lg. box Cherry Jell-O
1 pkg. fresh cranberries, ground
1 orange, ground, peeling and all
2 or 3 apples, ground, peeling and all
nuts1 c. sugar
Grind cranberries and oranges. Add sugar and let set for a few minutes. Set Jell-O and add cranberry mixture and apples. Let set over night.
Recipe from Grandma Brenchley
1 pkg. fresh cranberries, ground
1 orange, ground, peeling and all
2 or 3 apples, ground, peeling and all
nuts1 c. sugar
Grind cranberries and oranges. Add sugar and let set for a few minutes. Set Jell-O and add cranberry mixture and apples. Let set over night.
Recipe from Grandma Brenchley
Spiced Almonds
2 1/2 c. unblanced almonds
2 tsp. vegetable oil
1 c. sugar
1 tsp. cinnamon
3/4 tsp. salt
1/4 c. water
1 tsp. vanilla
Put almost and oil in a flat baking pan; stir until almonds are coated. Roast in 300 degree oven 20-25 minutes, stirring frequently. Cool.
Combine sugar, cinnamon, salt and water in saucepan; cook stirring over medium heat until sugar is dissolved. Boil to 236 degrees of a candy thermometer or to soft ball stage**. Remove from heat, blend in vanilla. Add almonds and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate almonds.
**To test for soft ball stage: a small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234 - 240 degrees)
Recipe from my Mom
2 tsp. vegetable oil
1 c. sugar
1 tsp. cinnamon
3/4 tsp. salt
1/4 c. water
1 tsp. vanilla
Put almost and oil in a flat baking pan; stir until almonds are coated. Roast in 300 degree oven 20-25 minutes, stirring frequently. Cool.
Combine sugar, cinnamon, salt and water in saucepan; cook stirring over medium heat until sugar is dissolved. Boil to 236 degrees of a candy thermometer or to soft ball stage**. Remove from heat, blend in vanilla. Add almonds and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate almonds.
**To test for soft ball stage: a small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234 - 240 degrees)
Recipe from my Mom
Lemon Salad Dressing
Combine the following...
3/4 cup oil (Vegetable or Olive)
1/4 cup Lemon Juice
1 tsp Salt
1/2 tsp Pepper
2 cloves of garlic
Serve over Romaine lettuce.
Top the salad off with tomatoes, bacon, croutons, almonds, and mozzarella/Parmesan cheese.
Recipe from Michelle Corrigan
3/4 cup oil (Vegetable or Olive)
1/4 cup Lemon Juice
1 tsp Salt
1/2 tsp Pepper
2 cloves of garlic
Serve over Romaine lettuce.
Top the salad off with tomatoes, bacon, croutons, almonds, and mozzarella/Parmesan cheese.
Recipe from Michelle Corrigan
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