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.

S'more Bars

I have always LOVED to cook and eat s'mores.

Here's what you'll need:

1/2 C. margarine or butter
1/2 C. packed brown sugar
1 C. flour
1/2 C. graham cracker crumbs (about 1/2 a package graham crackers)
2 C. mini marshmallows (or as many as you'd like)
1/2 (12 oz.) pkg. chocolate chips

Beat margarine or butter and sugar until light and fluffy. Add combined flour and crumbs; mix well.

Press onto bottom of greased 9 inch square baking pan.

Sprinkle with marshmallows and chocolate chips.

Bake at 375 degrees for 10-12 minutes or until marshmallows are golden brown.

Just a note: I made these for one of my good friends just after she had a baby. I decided to double the recipe to have some for my family as well. As we were hurrying out the door, so that we wouldn't be late, I was holding my baby in one arm and these treats (shown here) with the other hand. A bit of advice, don't do that! I ended up losing balance between treats and baby and the entire pan came crashing to the floor. There was chocolate and gooey marshmallow and shards of glass EVERYWHERE!! I was so mad that these so yummy treats were a total waste. Good thing I made two so at least my friend was still able to get some!

Pumpkin Tiramisu

Pumpkin Tiramisu

6-8 servings                                                                                                      4-5 oz package ladyfingers (crispy, not soft) 1/2 cup maple syrup (maple flavored syrup is okay to use) 2 tablespoons strongly brewed coffee Filling: 3/4 cup pumpkin puree or canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp salt 1/2 cup heavy cream 1/4 cup granulated sugar 1.     Line a 9x5-inch loaf pan with plastic wrap.  Set aside. 2.     Combine maple syrup and coffee in a small bowl and stir to combine.   3.     Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them. 4.     In a small bowl combine pumpkin, cinnamon, ginger and salt.  In a separate small mixing 5.     bowl combine the heavy cream and granulated sugar.  Beat with an electric mixer until soft 6.     peaks form.  Gently fold into the pumpkin mixture. Pour half of mixture over the lady fingers.   7.     Create another layer of ladyfingers and drizzle the remaining syrup over.   8.     Top with remaining filling Topping: 8 oz. mascarpone cheese or cream cheese softened 1/4 cup granulated sugar 1/2 cup heavy cream Freshly grated nutmeg 1.     In a small bowl combine mascarpone or cream cheese and granulated sugar. 2.      Beat with a hand mixer on low speed.  Gradually beat in heavy cream until just thickened. 3.     Spoon over layered dessert. 4.     Cover and chill for 8 hours.  Use the plastic wrap to lift the dessert from the pan.  5.     Top with freshly grated nutmeg when ready to serve.

Apple Pie Bread

YIELD: 1 loaf

PREP TIME: 30 minutes

COOK TIME: 60 minutes

INGREDIENTS:

For the Batter

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 1/2 teaspoon vanilla
2 cups Gold Medal all-purpose flour
2 teaspoons homemade apple pie spice (see below)
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
3/4 cup chopped pecans
1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon homemade apple pie spice
2 tablespoons unsalted butter
1/3 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add in sugars and mix until well combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until thoroughly incorporated. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated. Fold in apples, pecans and cranberries.

3. Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

4. In a small bowl, combine brown sugar, flour and apple pie spice. Using apastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

5. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

NOTES:

- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.
- I have made this recipe using Honey Crisp and Granny Smith apples.
- Raisins and walnuts would be a spectacular addition to this bread.
- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

Apple Pie Spice

YIELD: about 1/3 cup

PREP TIME: 5 minutes

INGREDIENTS:

4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

DIRECTIONS:

1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

NOTES:

- These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
- If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

monster cookies, (gluten free)

Monster cookies  (made with no flour)

    2 cups margarine  (for a softer cookie use butter flavored Crisco)

    4 cups brown sugar

    4 cups white sugar

    12 eggs

1 tbs vanilla

1 tbs white corn syrup

8 tsp baking soda

5 and ½ cups peanut butter

18 cups quick oats (gluten free)

2 cups chocolate chips  ( I like white chocolate chips better)

2 cups M&M candies

Cream margarine and sugars. Beat eggs in 1 at a time. Stir in vanilla and corn syrup. Add soda.

Mix well. Stir in peanut butter.  Stir in Oats.  Stir in chocolate. And candy.  Drop on cookie sheet by spoonful.

Bake at  350 for about 12 minutes.   This  makes about 20  or more dozen cookies.   But recipe is easily divided.

Dippers Dip

 dippers dip

8 oz package cream cheese softened

¾ cup brown sugar

¼ cup sugar

1 ½ tsp vanilla

Mix thoroughly.  Refrigerate.  Use as dip for fresh cut apples  or bananas.

Fried Cabbage

Fried Cabbage

1 head cabbage cut up

1 pound bacon  cooked crisp and crumbled  (save grease)

Salt and pepper

½ cup green pepper diced

½ cup red pepper diced

½  cup onion diced

In large skillet  add 3-4 tbsp bacon grease and ½ cup water. Heat on high.  Add cut up cabbage and peppers and onion/ cook until all are tender to desired tenderness (I like VERY  tender).   Top with crumbled  bacon and serve.

meatloaf

Superior Meatloaf

1 envelope dry onion soup mix

2 pounds ground beef

¾ cup seasoned bread crumbs

2 eggs

¾ cup water

1/3 cup catsup

½ - ¾  cup diced green pepper  (optional)

Preheat to 350 degrees.

Mix all ingredients well.  Shape into loaf in a  greased 13X9 inch pan.    Bake uncovered 1 hour or until done.

Meat thermometer 160 degrees.

Cabbage Rolls

Cabbage Rolls

1 large head of cabbage

1 large jar spaghetti sauce

2 pounds Hamburger meat cooked and drained

4 or more cups of rice  cooked and cooled   (depending on your preference)

Cut Cabbage in half and boil. But  only until half way cooked.   Drain  and let cool.

Mix cooked meat and rice with spaghetti sauce.   

Separate  leaves of  cabbage  try  keeping them as whole as possible (removing the “heart” helps.

Lightly grease a 13 X 9 inch pan.

Stuff each leaf and roll placing opening side  down. 

Shred any leftover cabbage and mix  in with meat and rice mixture.  Cover cabbage rolls with that mixture. Cover with foil and bake at 350 degrees for about an hour.   Serve hot.  Leftovers freeze  well.

Penne Pasta with Bacon and Cream

Penne Pasta with Bacon and Cream

15 bacon slices

1  8 oz package sliced fresh mushrooms

2 garlic cloves minced

16 oz penne pasta cooked

1 cup fresh prated parmesan cheese

2 cups whipping cream

½ tsp pepper

4 green onions sliced

Cook bacon until crisp, reserve 2 tbsp dripping in skillet.  Crumble bacon.  Sauté mushrooms and garlic in drippings until tender.  Stir in pasta, parmesan cheese, cream, and pepper.  Simmer over medium heat ,  stir often until sauce is thickened.  Stir in bacon and green onions.  Serve  hot.

cream cheese mints or candies

Cream cheese mints or “candies”

1 8oz package cream cheese (softened)

2- 1 pound boxes 10XX powdered sugar

½ - 1 tsp flavoring oil (NOT extract)

Food coloring in desired colors

Cut sugar into cream cheese. Add oil and coloring. Knead until smooth and like pie dough or putty. Add more powdered sugar if firmer consistency is needed.  For un molded standard squares.  Roll out and cut into squares. Place on waxed paper store in air tight container and store in  refrigerator.  If  using candy molds follow mold instructions to prevent sticking.  Make ahead and freeze if  needed.

BIT O HONEY CANDY

BIT O HONEY

½ cup peanut butter

½ cup honey

¾ to1 cup powdered milk

Mix well. Spread on buttered cookie sheet

Cut into small rectangles  wrap pieces in waxed paper.

Zucchini Bread

Zucchini Bread

3 eggs

2 cups zucchini peeled and grated

1 tbsp vanilla

1 cup oil

3 cups self rising flour

1 tbsp cinnamon

1 cup nuts

1 cup raisins (optional)

Beat eggs until light and fluffy. Add sugar, zucchini, vanilla, and oil.  Mix well.  Add flour, cinnamon, nuts, raisins and mix well. Pour batter into greased pans.  Bake one hour at 325 degrees. Cool 10 minutes in pan then remove and cool on wire rack.  Wrap in plastic to store.  May be frozen.

PIE SHELL

Pie Shell

1 ¼  cup sifted all purpose flour

½ tsp salt

7 tbsp Shortening (Crisco)

3 tbsp cold water

Sift flour and salt together. Add ½ of shortening to flour. Cut in until mixture looks like meal. Add  remaining shortening and continue cutting until particles are size of a bean. Sprinkle all water over top of mixture. With a fork stir water into mixture to form a dough.  Roll dough 1/8 inch thick and prick with a fork. Place dough in pan and let relax 5 minutes. Pat with ball of dough. Trim pastry 1 inch larger than pan and turn back edge. Flute Rim.  Bake in very hot oven (450 degrees) for 15 minutes. 

To make a pie shell with a  top double recipe and do not  bake  until filled.

Zesty Cheddar Log

Zesty Cheddar Log

8 oz. Cream Cheese
1 Tbls Worcestershire Sauce
1 Tbls fine chopped ground pepper
1 Tbls finely chopped onion
1 Tbls finely chopped celery
12 oz Shredded Cheddar Cheese
2 1/2 cups Ground Walnuts or Pecans

Cream together all except cheddar and nuts. Mix in cheddar.  Shape into log. Roll in nuts. Wrap and refrigerate until serving time. Keeps 2-3 weeks

Carmel Puff

Carmel Puff

18 carmels

2 Tbls Heavy Cream

12 oz jar marshmallow creme

Melt carmel and heavy cream over low heat until smooth.

Fold in Marshmallow Creme.

My favorite Cauliflower

Cauliflower my way!

Steam one bag of cauliflower.  In the meantime mix in a bowl 1/2 cup miracle whip or mayo, 1 tsp finely chopped onion, 1 tsp salt, 1 tbsp mustard,.  mix  well.   When cauliflower is tender stir into mayo mixture.  sprinkle  with shredded cheese and microwave until  cheese is melted.  ENJOY !!

Homemade Biscuits

                                  Biscuits the right way

  2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/4 cup shortening or  lard
1/2 to 3/4 cup milk

Preheat to 450 degrees
Stir together dry ingredients.  Cut in Shortening until coarse meal. Slowly blend in milk, just to soft dough.
On a lightly floured surface knead dough 30 seconds.  Roll out to 1/2 inch thick. Cut out with floured cutter. Place on an ungreased  baking sheet 1 inch apart.  Bake 10-12 minutes until golden brown.

Honey Bun

                                                                     Honey Bun Cake

This is sinfully delicious!

1 box yellow cake mix
4 eggs
3/4 cup crisco veg oil
1 cup cour cream
1/2 cup sugar
Mix well and pour into lightly greased sheet cake pan.

Mix 1 cup light brown sugar
2 tsp cinnamon
1/2 cup coconut
1/2 cup chopped nuts
Swirl into batter with a knife
Bake at 350 degrees 45-60 minutes

Glaze
2 cups powdered sugar
4 Tbsp Milk
1 tsp vanilla
pour over hot cake!.

Peanut Blossoms

Peanut Blossoms


1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
additional sugar
about 48 Hershey kisses

Preheat to 375 degrees.  Ina large bowl combine first 10 ingredients at low speed until stiff dough forms. Shape into 1 inch balls; Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Immediately place Kiss on top of each cookie, press down firmly so cookie cracks around edges. Cool on wire rack.
        

Caramel filled chocolate cookies

No  need for words!!!

Preheat oven to 375 degrees
Unwrap one and a half bags of Kraft caramels (Kraft works the best I have tried others)

In a  small bowl combine,
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa
1 tsp  baking soda      
blend well.

In  a large bowl beat 1 cup of sugar, 1 cup of packed brown sugar, and 2 sticks of butter until light and fluffy.  Add 2 eggs and 2 tsp vanilla extract. beat well.  add flour mixture and blend well.

In a small bowl combine 1/2 cup pecans and 1 tbsp sugar set aside.
On a paper plate place 1 cup of flour. using a cookie dough scoop drop 6-8 scoops of dough onto flour. place one caramel on each dough ball. wrap the dough around the caramel rolling it as evenly as possible. press one side of the dough into nuts. Place on ungreased cookie sheet nut side up 1 inch apart.
 Bake for 7-10 minutes or until set and slightly cracked looking.

ENJOY!!!    

after they are cool its ok to microwave them for just a few seconds to soften the caramel again.

Taco Soup/ chili

This Recipe is a great  pitch-in recipe or make ahead.
This  can be frozen and  taken straight from freezer to microwave!  To  me it tastes better t he second day.
you can do  this in an hour or so. You can also start it in t he morning in a crock pot before work by the time  you get  home  its ready!

2 pounds ground beef cooked, crumbled and drained (you can substitute with ground turkey)
2 cans red kidney   beans              2 packages Taco seasoning
2 cans black beans                       2 packages dry ranch mix
2 cans garbanzo beans                  2-3 cups water
2 cans diced tomatoes                   2 cans mexican corn
1 large diced onion

Dump all ingredients  in pot stir (do not drain beans) together and simmer until beans are tender.
Serve with  options we find best:
Corn Bread
Shredded Cheese
Sour Cream
tortilla chips
corn chips
ritz crackers

Green Bean Casserole

I love green bean casserole,  it's not just for  the  holidays!

2 cans green  beans drained                3/4 cup milk
1 can mushroom soup                        1 tsp pepper
1 can Durkee Fried onions

Combine beans, soup, milk pepper, and  1/2 can of onions.  Bake uncovered  at 350 for 30 minutes. top with remaining onions and  bake an additional 5-10 minutes.

Spinach Dip

10 oz frozen Spinach (thawed and drained)
16 oz  Sour cream
1 cup Miracle Whip
1 Pkg Knorr vegetable mix
3 cups chopped green onions
1 can water chestnuts chopped (optional)

mix all ingredients together  and chill for at least 2 hours.
Note: Good served with Hawiian Bread

Boiled Custard

I am an egg nog fan but allergies prevent me from enjoying it.  Boiled custard is a recently discovered delight that I can enjoy.

1  Box Vanilla pudding
1/2 cup sugar
5 cups milk

Mix  well  and store in refrigerator!

Pimento Cheese

ok  I never liked pimento cheese until  I tried this pimento cheese.

1 large box velvetta cheese
1/2 jar miracle whip
1 large jar of pimentos

In large sauce pan on low heat melt cheese. Mix in pimento, then fill pimento jar with water and  pour  into cheese mixture. when mix is  melted  re move from heat.  when almost  cooled mix in miracle whip.  will  be  creamy. Refrigerate.

WHITE SAUCE

My sis  in law made this  sauce when she  made Japanese rice. I find it a great sauce  to  dip many different things in. or spread  on a sandwich.

1 1/4 C Helman's Mayo
1/4 C Water
1 TBS Tomato Paste
1 Tbs melted butter
1/2 tsp garlic powder
1/2  tsp ginger
1/4 tsp paprika
dash of Cayenne Pepper

Blend all  ingredients well, store in sealed container in refrigerator. 

French Quarter Beignets

                                                          Recipe Courtesy Paula Dean

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' (powdered) sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Be a Hermit

Applesauce Hermits are a great way to warm the  soul.  I remember having these every year around Christmas. Granny always hid these in her special cookie jar.  I would always come straight to that jar when she baked! 

Here you go:
mix in the love  that a grandma would!

2 3/4 c flour                               1/2 tsp salt
1 tsp  baking soda                      1/2 tsp cinnamon
1/4 tsp nutmeg                           1 cup raisins
1/2 cup butter                            1 cup Brown  Sugar
1 egg                                         2 cups applesauce

Preheat oven to 350. Cream Butter, Sugar, and eggs.  Add  precombined dry ingredients and  applesauce alternately. mix well!  Drop by spoonfuls on cookie sheet. Bake 10-12 minutes.  Don't over cook. 
Drizzle glaze over top.

To make glaze:
2 cups powdered sugar
3 tablespoons strained fresh orange juice
1 tablespoon orange extract

 Sift powdered sugar into a small saucepan and stir in orange juice and extract to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

Enjoy!!!