Saturday, September 28, 2013

Peanut Butter Pound Cake

  • 2 sticks butter
    2 c. white sugar
    1 c. brown sugar
    1/2 c. peanut butter
    5 eggs
    3 c. plain flour
    1/2  tsp. baking powder
    1/2  tsp. salt
    1/4  tsp. baking soda
    1 c. milk
    1 T. vanilla
Cream butter, sugars, peanut butter and add eggs, one at a time, beating thoroughly after each. Blend together flour, baking powder, salt, and baking soda. Add dry ingredients to creamed mixture alternately with milk and vanilla. Bake at 325 for 1 ½ hours.

Frosting
·         1 box light brown sugar
·         1 stick butter
·         2/3 cups milk
·         1 6 oz. pkg. peanut butter chips

Mix ingredients; time and boil hard 2-2 1/2 min.  Take off heat and beat in peanut butter chips until cool enough to spread. (To change frosting, use chocolate bits or caramel bits instead.)
Kelly McSwain –Campbell
Heidi Lloyd-“Granny Strikes Again”

Mamaw Ferguson's Cookies


  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 1 unbeaten egg
  • 2 t. vanilla
  • 3 cups plain
  • 1/2 t. baking powder
  • 1/8 t. salt


Let butter get to room temperature. Cream butter and sugar together.  Add unbeaten egg and vanilla and mix until smooth. Sift dry ingredient and add to mix.
 
Divide into thirds refrigerate until firm. Roll out and cut. You can roll into a log, wrap with waxed paper and refrigerate. 

Preheat 350 degrees. Bake until lightly brown. Do not overcook. These are delicate and melt in your mouth.

Ann Ferguson

Ann's Old Fashion Lasagna

MEAT SAUCE
  • 1 ½  pound lean ground beef
  • 1 medium onion finely chopped
  • 1 clove garlic, crushed
  • 1 (28 ounce) can crushed tomatoes (reserve liquid)
  • 2 (6 ounce) cans tomato paste (Save 1 can of paste for the top)
  • 1 tablespoons white sugar
  • 1 1/2 teaspoons Italian seasoning
Cooked Lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1 T. parsley
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.   SAUCE-Brown ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, 1 can tomato paste, tomato sauce. Season with sugar, Italian seasoning, salt, pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.   Preheat oven to 350 degrees F 
3.   NOODLES-Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
4.   In a mixing bowl, combine ricotta cheese with egg, and remaining parsley.
5.   LAYER- spread 1 cup of meat sauce in the bottom of a 9 x13 inch baking dish. Arrange noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of mozzarella cheese slices. Spoon 1/2 of meat sauce over mozzarella, and sprinkle with Parmesan cheese. Layer noodles, last of ricotta, 1/3 mozzarella, the rest of the meat sauce, and Parmesan.
6.  TOMATO SAUCE FOR TOP-Mix 1 can tomato paste, ½ stick of melted butter and reserved tomato liquid. Heat to boiling.
7.   LAST LAYER-lay noodles and pour on prepared tomato sauce. Add remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
8.   Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. 

Even better the next day.

Strawberry Pretzel Dessert

2 cups  finely crushed pretzels
½ cup  sugar, divided
2/3 cup  butter or margarine, melted
1-1/2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  milk
1 cup  thawed COOL WHIP Whipped Topping
2 cups  boiling water
1 pkg.  (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2cups  cold water
4 cups  fresh or frozen strawberries, sliced

Directions

HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
 

Easy Pretzel Turtles

Ingredients
  • 24 mini pretzels
  • 24 chocolate covered caramels such as (unwrapped) Rolos
  • 24 pecan halves
  • Optional finishing touch: 3 tablespoons white or regular chocolate chips
Instructions
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper
Lay the pretzels on top of the baking sheet in a single layer
Place a caramel on top of each pretzel, centered
Place the baking sheet in the oven and “bake” for 3 to 4 minutes -just enough time for the caramels to soften.
Remove the baking sheet from the oven and carefully but quickly place a pecan halve on top of each caramel and press down so the pecan almost touches the pretzel.
Allow the pretzel caramels to completely cool before serving.

Myra S

Optional touch: If you want to add a bit of flair to each turtle, melt the chocolate chips in a small microwave safe container in the microwave for 60 seconds. Stir the chocolate chips and heat the chocolate in the microwave again for 30 seconds if necessary. Dip a fork in the chocolate and drizzle the chocolate over each turtle. Allow the chocolate to harden before serving or packaging.

Friday, September 27, 2013

Garlic and Thyme Roast

           4 lbs. roast
·         Garlic
·         4 bay leaves
·         Salt and pepper
·         ½ cup white vinegar
·         ½ tsp. thyme
Pierce roast and force minced garlic into slits. Sprinkle liberally with salt and pepper.
Place bay leaves in bottom of roasting pan. Place roast fat side up. Combine thyme and vinegar to pour over roast. Baste occasionally.
Bake 325 @35 minutes per lb.

Lynn Barrow

Chicken, Rice, and Broccoli Casserole

2 cups cooked rice
1 pkg. frozen chopped broccoli
1 can cream of chicken soup
1 cup Cheese Whiz

Combine well. Add milk if too dry. Place in a casserole dish.

Cut up 1 or 2 chicken breasts in good sized portions. Lay on top of rice mixture, push into the mixture to cook well.
Cover and bake 1 hour at 350. Uncover the last 10 minutes.

Susan's Chicken Casserole

2-3 chicken breasts, boiled and cut up
2 cans cream of chicken soup
16 ounces sour cream
1 stick butter
2 rolls Ritz crackers, crumbled

Mix chicken, soup, and sour cream.  Place in baking dish.  Melt butter, add crackers, and mix.  Spread over top of chicken mixture.  Bake at 350 degrees F for 30 minutes.

Jeanne Thompson

Aunt Mary Caroline's Waffles

2 cups flour
1 3/4  cups milk
2 eggs (beaten separately)
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons melted butter or fat

Sift flour, sugar, baking powder, and salt into mixing bowl.  Beat egg yolks well and add milk, mixing well.  Add mixture to flour slowly, beating until perfectly smooth.  Then add melted butter and fold in egg whites which have been stiffly beaten.  This makes approximately 10 waffles.

Batter can be kept in refrigerator for several days.  Waffles can be frozen and used up to 1 month later.

Jeanne Thompson

Bolognese Sauce

1 pound ground beef (at least 85% lean)
1 cup diced onion
1 tablespoon minced garlic
1 carrot, shredded
1 tablespoon dried oregano
1 teaspoon garlic powder
1 bay leaf
sea salt and ground black pepper to taste
42 ounces canned crushed tomatoes
2 cups water

1.  Heat a large skillet or pot over high heat.  Stir in beef, onion, garlic, and carrot.  Cook and stir until the beef is crumbly, evenly browned, and no longer pink.  Drain off any excess grease and discard. 
2.  Stir in oregano, garlic powder, bay leaf, and salt and pepper.  Add the tomatoes and water.  Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours.

3.  This should yield about 8 cups of sauce.  Divide into 4 2-cup portions.  Eat one portion immediately and freeze the other three for later.  Serve over your choice of pasta.  One portion will make 4 small (2 large) servings.  Add a tossed salad and garlic toast for a delicious and EASY meal.

Jeanne Thompson

Beef Enchiladas

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (about 1/2 cup)
1 can Rotel diced tomatoes and chilies
1 tsp cumin
1 tsp garlic powder
1/2 tsp pepper
sea salt to taste
1/2 cup sour cream
2 cups (8 oz bag) shredded cheese Taco blend
1 can (10 oz) enchilada red sauce
1 package (8 count) flour tortillas
chopped lettuce
sour cream
chopped tomatoes

1.  Heat oven to 350 degrees F.  Spray 13x9-inch glass baking dish with cooking spray.  In 12-inch nonstick skillet or saute pan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned.

2.  Stir in Rotel, cumin, garlic powder, pepper, sea salt, sour cream, and 1 cup of the cheese.

3.  Spread 1-2 teaspoons enchilada sauce on a tortilla.  Top with about 1/2 cup beef mixture.  Roll up tortilla; place seam side down in baking dish.  Repeat with each tortilla.  Spoon any remaining beef mixture and enchilada sauce over tortillas.  Sprinkle with remaining 1 cup of cheese.

4.  Spray sheet of foil with cooking spray, cover baking dish with foil.  Bake 40 to 45 minutes or until thoroughly heated. 

5.  Serve with chopped lettuce, tomatoes, and sour cream on the side.

Jeanne Thompson

Thursday, September 26, 2013

Breakfast Before

Large 8x13 glass pan - butter well
Preheat oven to 350 degrees 

  • 1- dozen eggs or use egg beaters 
  • 1-loaf french bread from deli
  • 2-3 cups shredded cheese 
  • 1 lb. bacon browned and drained well or bacon bits
  • 3 cups of milk 

Butter pan well. Layer bottom with thick slices of bread or crumbled bread. Then layer cheese next and the bacon bits.
Slightly beat eggs and add milk. Beat together and pour over top.

Cover with foil. Bake the casserole for 30 minutes. Remove foil and cook 20 more minutes or until bubbly brown on top.
 
Refrigerate overnight and then bake the next morning.


Ann Sanger

Broccoli Casserole



Ingredients
  • 3-10 oz. boxes of chopped broccoli
  • 2 tablespoons chopped onion
Cook and drain broccoli and onion. Do not overcook.
  • 2 beaten eggs
  • ¾ c. mayonnaise
  • 1 can cream of mushroom soup
  • 4 cups grated cheddar cheese
  • 1 stick butter melted. Save ½ stick for topping
  • 1 large bag stuffing mix. Reserve half for topping
Mix all the ingredients together. Salt and pepper to taste. Place in a large casserole dish.

Topping
Mix remaining ½ stick of butter with the last ½ bag of stuffing mix. Cover top of casserole with topping. Bake 350 degrees for 30 min.

Eula Stevens from Sandra Baker