Mexican wedding cookies

Mexican wedding cookies

1 cup butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped PLANTERS Pecans

Heat oven to 350°F. Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add nuts; mix well.

Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets. 

Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely. 

white Chili

This recipe was given to me by my friend Renee Lierow.  Thanks for sharing!

White Chili
(recipe as written)

3lb great northern beans (canned)
2lb boned chicken breast; cook until tender and cut in 1/2 cubes. Or let sit in chicken broth for a few hrs then shred.
1 tbsp grape seed oil
4 cloves of garlic, minced
2 med chopped onions
2 tsp ground cumin
1/16 tsp ground cloves
1/4 tsp cayenne red pepper
1 tsp ground oregano
2 cans mild green chilis, chopped
4 cups chicken broth

Heat oil. Add onion, garlic, chilies, spices. Cook 2-5 mins. Add beans, chicken, and broth. Simmer for 15 mins or more.

My variations:

I bought a rotisserie chicken and de-boned it for the meat for the this then boiled the bones etc. (with some onion and spices) to make the chicken broth. (that's just me. It can be a lot of work. Lol)

I used olive oil because grape seed was too expensive and I already has olive oil.

I did not add ground clove. I didn't have it and it was WAY too expensive for that little tiny bit.

I used 1 large can of chilies because we don't like things too spicy.

Other then that, I added some garlic powder, onion powder, and garlic salt to taste.

I also brought mine to a boil, then lowered the heat and simmered for somewhere near an hr or so.

Potato Soup

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot


OR

1

package (12 oz) bacon

1 1/2

cups chopped onion

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

lb baking potatoes, peeled, cubed

2/3

cup butter

3/4

cup Gold Medal® all-purpose flour

4

cups milk

1

teaspoon salt

1

teaspoon freshly ground pepper

1

cup diced cooked ham

1

container (8 oz) sour cream

2 1/2

cups shredded sharp Cheddar cheese (10 oz)

3/4

cup sliced green onions

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce



Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg



Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: 75 1-inch balls

Ingredients

·                                 For the balls:

o                                                        2 sticks unsalted butter-melted

o                                                        1 box 10X confectioners' sugar

o                                                        2 1/2 cups graham cracker crumbs

o                                                        1 cup chopped nuts....chop as nutty or as fine as you wish

o                                                        1/2 cup your favorite peanut butter (not chunky)

o                                                        1 teaspoon vanilla flavoring

·                                 For the dip:

o                                                        6 ounces chocolate chips

o                                                        *1/2 stick paraffin wax

Directions

For the balls: Add ingredients in order of recipe into a large bowl. Mix with hands and roll into balls(about 1 inch) and dip. Place balls on cookie sheet lined with wax paper. Chill in refrigerator for about 2 hours. Makes about 75 1 inch balls.

For the dip: DO NOT MICROWAVE!!!! Melt on low heat. ( I use a double boiler). Constantly watch and keep stirring a little as the wax melts. Insert toothpick into ball -- dip in warm chocolate mixture and place on wax paper. I usually let the chocolate drip back into the pan so there won't be a big mass of chocolate around the base of the balls. Allow to harden and place in containers and store in refrigerator. Enjoy a mouth full of goodness.

*Hint: For those of you who are not familiar with the paraffin wax. It is usually found in the grocery store near where the charcoal for grilling is found. It comes in a container with 4 slabs and is easy to cut in half. It calls for a stick but is actually rectangular/ in shape. Paraffin wax is flammable and that is why I use a double boiler but if you use a heavy pot for the chocolate chips and the wax and watch it as you stir it will be fine.

HAYSTACKS

Haystacks

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: varies

Ingredients

·                                 14 ounces butterscotch chips (I always use a little more)

·                                 2 tablespoons peanut butter

·                                 1 (6 ounce) can salted Spanish peanuts

·                                 1 large can Chinese noodles (chow mein)

Directions

Melt butterscotch and peanut butter using double boiler over low heat. Mix noodles and peanuts in butterscotch. Drop by spoonful on wax paper. Refrigerate to harden.

Ruth Tut candy

Ruth Tut Candy

Time and Yield

·                                 Cook Time: Varies 

·                                 Yield: 6 to 7 dozen 1-inch cubes

Ingredients

·                                 3/4 cup (1 1/2 sticks) butter

·                                 1 cup light brown sugar

·                                 1 cup granulated sugar

·                                 1 cup dark corn syrup

·                                 2 cups (1 pint) heavy cream

·                                 2 cups chopped pecans

·                                 1 teaspoon vanilla extract

Directions

Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.

In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.

Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.

"Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood. 

Crockpot chocolate candy

Crockpot chocolate candy!

Ingredients:1 (16 ounce) package dry roasted salted peanuts 1 (16 ounce) package unsalted dry roasted peanuts 1 (12 ounce) package semi-sweet chocolate bits 1 (4 ounce) German chocolate bars 32 ounces white almond bark 
Directions:1 Put peanuts in bottom of crock pot; add other ingredients.2 Cook on low setting for 1 1/2 to 2 hours.3 Place rounded spoonfuls onto wax paper and allow to cool.

White Chocolate Raspberry Bars

White Chocolate Raspberry Bars

1 18 oz roll refrigerator sugar cookie dough

1 ¼ cups white chocolate morsels

1  12 oz jar or ¾ cup raspberry jam or preserves

1 tsp vegetable oil

Heat oven to 350. Break up cookie dough into ungreased 13X9 inch pan. With floured fingers press dough evenly in bottom to form a crust.  Sprinkle 1 cup of white chocolate over crust, press firmly into dough.   Bake for 16-20 minutes or until golden brown. Remove partially baked crust  from oven  spread jam evenly over crust. Return to oven.  Bake an additional 10 minutes. Cool 1 hour or until completely cooled.  In small reseal able plastic bag combine remaining white chocolate and oil.  Partially seal and microwave for 30 seconds. Squeeze bag until smooth.  Cut small hole in bottom of bag on corner.  Squeeze bag gently to drizzle over bars.  Refrigerate 20 minutes and cut into bars.  Serve at room temperature.

Chicken Balls

Easy Chicken Balls

1 ½ pounds ground chicken

2 tbs minced onion

2 tsp cloves ground

¼ cup ricotta cheese

¼ cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

3 tbs ketsup

1 tbs fresh basil

2 tsp dried parsley

2 eggs beaten

1/8 cup crushed ritz crackers

In large bowl combine chicken, onion, clove,  all cheeses, ketchup, basil, parsley, and eggs. Mix well and form into balls.  Roll balls in extra parmesan and cracker crumbs.  Heat oil in a large skillet over medium heat and fry balls until golden. About 15-20 minutes.

Chocolate Yummies

Chocolate Yummies

3 cups rice crispies cereal

7 whole honey graham crackers

2 ½ cups mini marshmallows

2 cups semi sweet morsels

2/3 cup light corn syrup

3 tbs margarine

½ cup crunchy peanut butter

Coat a 13X9 in microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining pieces to fit  in remained of bottom.  Sprinkle marshmallows evenly over crackers.

Microwave on high 1 minute or until marshmallows are puffy.  Remove from microwave and cool completely.

In 2 quart microwave safe bowl, combine chocolate morsels, corn syrup, and margarine. Microwave on high about 1 ½ minutes or until chocolate can be stirred smooth. Stir in peanut butter.  Add cereal mix until evenly combined.   Spread evenly over marshmallows.  Cover and refrigerate about an hour or until firm. Cut and store in airtight container in refrigerator.

Fresh Frozen Summer Pizza

Fresh Fruit Summer Pizza

6        frozen dinner rolls (texas style if you can find them)  thawed and risen

8 oz  fat free cream cheese

2 tbs strawberry preserves

½ cup mandarin oranges drained

3 kiwis sliced

6-8 strawberries  halved

½ cup blueberries

Knead rolls together into a ball. Roll into a 13 inch circle. Place in a 12 inch pizza pan sprayed with cooking spray.  Bake at 350 for 10-15 minutes until browned. Keep bubbles from forming by pressing dough down 5 minutes into the baking cycle.  Remove from oven and cool. Mix cream cheese with strawberry preserves and spread on crust. Arrange fruit on top.  You can also use other in season fruits like grapes, pineapple, banana, peaches  etc

Corn Nuggets

•        CORN NUGGETS
         1 (11 ounce) can creamed corn
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying
  
  

  Directions    Makes about 20

  1. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  2. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.   

Pumpkin Pots de Soy

Pumpkin Pots de Soy

1 ½ cups Silk soymilk

1 Vanilla Bean split/scraped

4 eggs

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon sea salt

1 can of pumpkin

½ cup pure Maple syrup (real stuff)

Preheat oven to 325 degrees.

Combine soymilk and vanilla bean and seeds in a small saucepan, bring to a simmer. Remove from heat, cover  and allow mixture to steep 15 minutes. Strain to remove large vanilla bean pieces. Whisk eggs, pumpkin pie spice, cinnamon and sea salt in medium bowl. Slowly whisk soymilk mixture into egg mixture.

Divide mixture into 6 4-oz. Ramekins.

Set ramekins inside large roasting pan. Pour warm water into roasting pan to come 3/4 of the way up sides of ramekins.

Place pan in oven and bake 50 - 60 minutes or until knife inserted in the center comes out moist without egg bits clinging to it.

Can be enjoyed warm or cold.

       Thanks to Ray Gillespe for this recipe

Carob Pudding (dairy free)

 Carob Pudding

1 Box Mori Nu Silken Tofu (Firm or Soft) 12.3 oz.

1/8 Cup Vanilla Soy Milk

2 Tbsp honey

3 Tbsp carob powder

Mix all ingredients together and blend in magic Bullet tall cup or blender, enjoy. Can be refrigerated to set. 

Thanks to Ray Gillespe for this recipe

Carob Brownies

Carob Brownies

1 Vanilla Bean Split/scraped

2 eggs

1 cup water

1/4 cup cold pressed olive oil

½ cup unsulphured molasses

1 ½ tablespoon of Carob Powder

1 ½ cup Gluten Free flour

½ teaspoon of baking powder

1 teaspoon sea salt

1 cup chopped walnuts (optional)

Preheat oven 350 degrees.  Spray an 8 inch square pan with Organic Extra Virgin Olive Oil spray.

Mix Vanilla Bean and all wet ingredients in one bowl, whisk to mix.

Mix all dry ingredients in another bowl.

Add all ingredients together and whisk until thoroughly mixed.

Pour batter into pan and bake 20 - 25 minutes or until toothpick inserted in middle comes out dry.

Cool to room temperature, cut into squares and enjoy.

Brownies can be topped with spreadable honey for extra sweetness.

Brownies can be frozen.     


Thanks to Ray Gillespe for this recipe

French onion soup. 2 options

French Onion Soup

Slow cook sweet onions in small amount  of olive oil.  

Add a slosh of red wine.  Cook 15 - 20 minutes.

Add beef broth. Simmer and serve

Top with provolone cheese

add croutons/ texas toast/ Bruschetta if wanted.

French onion soup

6 cups low sodium broth (beef, chicken or vegetable)

1 tsp Herb De Provence*

2 medium yellow onions peeled

3 tbs butter

6 pieces Swedish Rusks or Bruschetta

6 oz  of Gruyere cheese (I prefer provolone) sliced

Heat broth slowly in large pot with Herbs

Slice onions thin. In large sauce pan heat butter and sauté onions until they begin to brown. Strain the broth over top of onions to remove Herbs.   Divide into oven proof bowls.  Divide soup into bowls, top with Rusks or Bruschetta and sliced cheese. Place bowls under broiler for 1-2 minutes until cheese melts. 

Cheese Danish

Cheese Danish

16 oz cream cheese softened

½ tsp vanilla

1 egg beaten

½ cup sugar

½ jam or pie filling

2 packages of refrigerated crescent roll dough

4 oz sliced almonds (optional)

Preheat oven to 350.  Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on cookie sheet sealing perforations. Spread cream cheese filling on dough, leaving ¼ inch edges. Top with jam/ filling.  Unroll second can of dough and lay on first layer. Seal edges with a fork. Brush with beaten egg.  Sprinkle with sliced almonds and bake for 30 minutes.  Allow to cool slightly before cutting.

Savory Biscuits (Aussie style) (American crackers)

Savory Biscuits (Aussie style)   (American crackers)

1 cup self rising flour

½ teaspoon salt

2 tbl water

2 tbsp butter

Boil water. Pour into a cup with butter and stir until melted.

Pour into a bowl with flour and salt.  Mix into a dough.

Knead lightly and roll out as thin as possible.

Cut into squares and season with season with herbs and spices of  choice.

Bake in a hot oven  (350 degrees)  for 15- 20 minutes or until golden brown 

Perogies

Perogies

Dough:

  4 Cups flour sifted

1 egg

½ tsp salt

1 cup milk or water

Fillings:

Sauerkraut:

1 large can sauerkraut

1 med diced onion

4 slices bacon diced

Potato and farmers cheese:

5 or 6 med. Potatoes

½ stick of butter

1 med. Onion diced

1- 1 ½ pounds of farmers cheese

Dough:  Mix egg, salt and milk/ water gradually adding flour while stirring to form a stiff dough.  Turn onto floured board and knead as for bread. Roll into a ball. Place in plastic bag and place in refrigerator to chill while preparing filling.

Sauerkraut:   Place Kraut in pan cover with water and boil.  Simmer 5 minutes. Drain, rinse, squeeze out all water place kraut , onion, and bacon in a frying pan.  Fry until brown. Add a small amount of oil if needed.  Set aside to cool.

Potato and Cheese:   Prepare potatoes as for mashed. In sauce pan while potatoes cook sauté onion with butter until tender. Add onion mixture to potatoes and cheese. Mix well. 

Roll dough ½ at a time on a floured board. Cut in circles with a  glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately ½ its size again. Place filling in each circle so full when folded in half but not over flowing. Travel around edge on both sides with a  fork to crimp and seal. Drop into simmering water until each pierogi  floats.  Spread out to cool or drop into cold water. Place in refrigerated or container in freezer until ready to serve.