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. 

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.

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.   

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!

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.

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.

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.

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.

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!!! 

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Oatmeal Scotchies

I absolutely loved when my granny made these.  I make them  now  and  they are good but nothing compares to the love  granny added.

               This is my mom, Judy,  and Grandma Rosy

Scotchies

1  1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 c (2 sticks) butter softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups quick oats
1   11 oz package butterscotch morsels

Preheat oven to 375 F
Combine dry ingredients in bowl set aside.  Beat butter and both sugars together well. Add eggs, beat well.
Add vanilla and mix well, Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded spoonfuls on ungreased cookie sheets.  Bake 7-8 minutes.  cool on wire rack.

Chicken Quesadillas Cheesy!

1 pound skinless, boneless, chicken cut in strips
1 can condensed cheddar cheese soup
1/2 cup thick and chunky salsa
1 green pepper cleaned and sliced.
1 small  onion sliced
10  8 inch flour tortillas

Preheat oven to 424 F
In  nonstick skillet cook chicken, peppers, and onions  until done and juices evaporate,  stir often. and soup and salsa heat thoroughly.
Divide mix between tortillas. fold in half.  bake 5 minutes or until hot.
We like to dip them in ranch dressing.

Crack my way.

Home~made Crackers
Have fun and try new flavors too

1 Cup all purpose Flour
1 teaspoon baking powder
1/4 teaspoon season salt
1/8 teaspoon *pepper
5 tablespoons butter
1/4 cup half &half cream

Stir together all dry ingredients. Using 2 knives or a pastry blender, cut in butter until crumbly. Stir in all the half and half.  On lightly floured surface, knead dough gently for 10-12 strokes.  Roll out to 1/4 inch thick. Cut with floured cookie cutters. Bake about 10 minutes at 400 degree F. Split crackers open. With cut sides up, bake an additional 5-7 minutes  until golden brown.

*  you can substitute poultry seasoning, chili powder, garlic powder, powdered cheese, or any other seasoning you prefer  instead of the pepper.

hot buns!

Bread machine Method  for Jiffy Cake Mix rolls    (2  NON BREAD machine  recipe  at  bottom of  page)

These are a slightly sweet dinner roll

Jiffy Rolls
1 9 (oz) box jiffy cake mix yellow, or white
1 pkg. or 2 and 1/4 teas. yeast
1/2 teas. salt
1 1/4 cups warm water
3 c. flour all purpose is ok but I always use bread flour
In bread machine pan put water, then salt, the cake mix and flour top with the yeast and put it on the dough cycle. When cycle is complete remove from bread machine, I don't flour my rolling board I oil it so do what you prefer and cut and then roll into 15 to 20 rolls, put on a greased baking sheet cover and let rise till double about an hour. Bake at 400 10 to 15 minutes.
You can also do this w/o a bread machine I am just lazy.

this  is  what they look like before they  rise

and  after they  rise  before  going in oven....

and  freshly buttered  out of  oven

Same recipe  in  loaf  form

ALSO  you can use  same  recipe  for cinnamon rolls  check these out!

they are  not  really as flat in real life as the picture looks....... Enjoy

OR   WITHOUT BREAD  MACHINE

• This  came  directly from the Jiffymix.com web site
• 1 pkg. "JIFFY" White Cake Mix (or 9 oz of any cake mix)
• 1 pkg. dry yeast
• 1/2 tsp. salt
• 1-1/4 cups warm water
• 2-1/2 to 3 cups flour
• margarine or butter
• Preheat oven to 400°.  Grease a baking sheet.
  Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dough and shape into dinner or clover leaf rolls. Place on prepared baking sheet and brush with margarine or butter. Cover and let rise 1 hour or until double in size. Bake18-20 minutes.

Or I found this non bread machine recipe on the net


Cake Mix Yeast Rolls
2 packages granulated yeast
2 cups warm water
1 box white Jiffy cake mix
1 teaspoon salt
4 cups or more all-purpose flour
Mix yeast and water. Leave set long enough for yeast to dissolve.
Add remaining ingredients. Mix. Let rise to double.
Punch dough down. Make rolls. Let rise to double again.
Bake at 325 degrees F for 20 minutes. Butter tops when removed from oven.