1 (29 ounce) can pork n' beans
1/2 cup firmly packed brown sugar
1 medium onion, minced (I use the dried minced onion - about 1 Tablespoon instead)
3 slices uncooked bacon cut up
3/4 cup ketchup
1 teaspoon dry mustard
1 teaspoon worchestershire sauce
Mix altogether in a casserole dish. Cover and bake for 2-2 1/2 hours at 325 degrees. (I usually double the recipe) Perfect for picnics and barbeques. Great with deviled eggs. Y'all go ahead and burn your other baked bean recipe. This is another one of my mom's recipes. Always a hit.
Enjoy! -S
Oatmeal Chocolate Chip Cookies
1/2 pound (2 sticks) of butter (I use salted)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
Cream the above ingredients together and then add:
2 1/2 cups instant oatmeal
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon baking soda
12 oz bag of real milk chocolate chips
1 cup chopped walnuts
Mix together and form into small balls. Bake on ungreased cookie sheet at 375 degrees for 6-7 minutes. This is my mama's recipe. My favorite cookie.
Enjoy! -S
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
Cream the above ingredients together and then add:
2 1/2 cups instant oatmeal
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon baking soda
12 oz bag of real milk chocolate chips
1 cup chopped walnuts
Mix together and form into small balls. Bake on ungreased cookie sheet at 375 degrees for 6-7 minutes. This is my mama's recipe. My favorite cookie.
Enjoy! -S
Apple Cheese Crisp
5 cups sliced and peeled Granny Smith apples
1 Tablespoon lemon juice
¾ cup sugar
¼ teaspoon cinnamon
½ cup flour
¼ teaspoon salt
¼ cup butter
2/3 cup grated sharp cheddar cheese
Fill a pie pan with the sliced apples and sprinkle with lemon juice and ¼ a cup of the sugar. Mix cinnamon, flour, salt, and the other ½ cup of sugar. Cut in the butter until the mixture is granular. Stir in the cheese. Spread this mixture over the apples. Bake at 350 degrees until the apples are tender about 40 minutes. Cool slightly before serving. Serve with vanilla ice cream. Quick, easy, and tasty!
Enjoy! -S
1 Tablespoon lemon juice
¾ cup sugar
¼ teaspoon cinnamon
½ cup flour
¼ teaspoon salt
¼ cup butter
2/3 cup grated sharp cheddar cheese
Fill a pie pan with the sliced apples and sprinkle with lemon juice and ¼ a cup of the sugar. Mix cinnamon, flour, salt, and the other ½ cup of sugar. Cut in the butter until the mixture is granular. Stir in the cheese. Spread this mixture over the apples. Bake at 350 degrees until the apples are tender about 40 minutes. Cool slightly before serving. Serve with vanilla ice cream. Quick, easy, and tasty!
Enjoy! -S
French Pork Chops
4-6 pork chops
½ cup Martinelli’s Apple Cider
16 ounces whipping cream
6-8 golden delicious apples
Peel and core apples and cook in butter in a large skillet. Once browned and cooked through place in baking dish and warm in the oven. Do not clean the skillet! Cook chops in apple drippings and salt & pepper to taste. Do NOT wash skillet. Add pork chops to apples in warm oven. Add Martinelli’s to the skillet stirring to create a sauce. Add whipping cream and let cook down to a gravy type consistency. Serve chops topped with apples and a drizzle of sauce.
½ cup Martinelli’s Apple Cider
16 ounces whipping cream
6-8 golden delicious apples
Peel and core apples and cook in butter in a large skillet. Once browned and cooked through place in baking dish and warm in the oven. Do not clean the skillet! Cook chops in apple drippings and salt & pepper to taste. Do NOT wash skillet. Add pork chops to apples in warm oven. Add Martinelli’s to the skillet stirring to create a sauce. Add whipping cream and let cook down to a gravy type consistency. Serve chops topped with apples and a drizzle of sauce.
GRANDMA'S 30 DAY MUFFINS
2 cups boiling water
1 cup vegetable oil
4 eggs
5 cups flour
5 teaspoons baking soda
2 cups All-Bran Cereal
2 cups sugar
1 quart buttermilk
1 Tablespoon salt
4 cups Bran Flakes cereal
Pour boiling water over All-Bran and set aside to cool. In large mixing bowl cream vegetable oil and sugar; add eggs and blend. Stir in buttermilk alternating with dry ingredients, then bran mixture and flakes. Bake in ½ full muffin tins at 350 degrees for 20 minutes. Batter may be stored in airtight container for up to one month in refrigerator.
Again... This is total comfort food for me and a staple of my growing up years. (I had a migraine today so I think I'm in a comfort food kinda mood today.) I still make this all the time. Kids and adults alike love them. Since the batter lasts you can cook up a fresh batch for breakfast very easily. Slice in half while piping hot and serve with butter and an assortment of jams.
Enjoy! -S
1 cup vegetable oil
4 eggs
5 cups flour
5 teaspoons baking soda
2 cups All-Bran Cereal
2 cups sugar
1 quart buttermilk
1 Tablespoon salt
4 cups Bran Flakes cereal
Pour boiling water over All-Bran and set aside to cool. In large mixing bowl cream vegetable oil and sugar; add eggs and blend. Stir in buttermilk alternating with dry ingredients, then bran mixture and flakes. Bake in ½ full muffin tins at 350 degrees for 20 minutes. Batter may be stored in airtight container for up to one month in refrigerator.
Again... This is total comfort food for me and a staple of my growing up years. (I had a migraine today so I think I'm in a comfort food kinda mood today.) I still make this all the time. Kids and adults alike love them. Since the batter lasts you can cook up a fresh batch for breakfast very easily. Slice in half while piping hot and serve with butter and an assortment of jams.
Enjoy! -S
CHICKEN NOODLE SOUP
5 cups chicken broth
5 Tablespoons margarine
1/3 cup flour
2/3 cup noodle rings (I substitute small egg noodle strips)
2/3 cup chicken, cooked & diced ¼”
Heat 4 cups of chicken broth to boiling in a two quart saucepan. Melt margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown. Add flour & margarine mixture to the boiling broth and cook until thickened over moderate heat. Bring remaining 1 cup chicken broth to boiling in a small saucepan. Add the noodles. Cook just until tender but not soft. Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth. Stir to combine and serve.
This is thicker than the traditional brothy chicken noodle. The ultimate in comfort food. Definantly my favorite chicken noodle soup recipe.
Enjoy! -S
5 Tablespoons margarine
1/3 cup flour
2/3 cup noodle rings (I substitute small egg noodle strips)
2/3 cup chicken, cooked & diced ¼”
Heat 4 cups of chicken broth to boiling in a two quart saucepan. Melt margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown. Add flour & margarine mixture to the boiling broth and cook until thickened over moderate heat. Bring remaining 1 cup chicken broth to boiling in a small saucepan. Add the noodles. Cook just until tender but not soft. Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth. Stir to combine and serve.
This is thicker than the traditional brothy chicken noodle. The ultimate in comfort food. Definantly my favorite chicken noodle soup recipe.
Enjoy! -S
Chicken Enchilada Casserole
1-10 ounce can cream of mushroom or chicken soup
1 small can green chilles, chopped
1/2 teaspoon salt
1 1/3 cups chicken broth
2 cups grated monterry jack cheese
1 cup chopped white or yellow onion
1 dozen flour tortillas cut into 1 x 2 inch strips (about the size of a stick of gum)
2 cups of cooked chicken, shredded or chopped
Preheat oven to 350. In a sauce pan combine soup, chilies, chicken broth and salt and heat through. Spray a casserole dish with nonstick spray or grease lightly. Start with chicken and layer: chicken, tortillas, cheese, onions, then sauce. repeat layers at least twice and then top with cheese. Bake for about 30-45 minutes until cheese is melted.
* This is a great dish. I found this recipe in a Lindon ward cookbook that we recieved as a wedding present. I usually serve this with a Mexican rice, tortillas, and all the fixins like lettuce, sour cream, guacamole etc. I think it is best the second day or you could make it a day ahead and then cook it. The juices get all soaked into the tortillas and it sets up better. It's great either way!
Enjoy -R!
1 small can green chilles, chopped
1/2 teaspoon salt
1 1/3 cups chicken broth
2 cups grated monterry jack cheese
1 cup chopped white or yellow onion
1 dozen flour tortillas cut into 1 x 2 inch strips (about the size of a stick of gum)
2 cups of cooked chicken, shredded or chopped
Preheat oven to 350. In a sauce pan combine soup, chilies, chicken broth and salt and heat through. Spray a casserole dish with nonstick spray or grease lightly. Start with chicken and layer: chicken, tortillas, cheese, onions, then sauce. repeat layers at least twice and then top with cheese. Bake for about 30-45 minutes until cheese is melted.
* This is a great dish. I found this recipe in a Lindon ward cookbook that we recieved as a wedding present. I usually serve this with a Mexican rice, tortillas, and all the fixins like lettuce, sour cream, guacamole etc. I think it is best the second day or you could make it a day ahead and then cook it. The juices get all soaked into the tortillas and it sets up better. It's great either way!
Enjoy -R!
Asian Sticky Wings
2 tablespoons soy sauce
2 tablespoons Asian chili sauce (optional)
2 tablespoons oyster sauce
2 tablespoons toasted sesame oil
1/2 cup green onion
1/4 cup honey
1 teaspoon ground ginger
2 cloves chopped garlic
2 pounds chicken wings
Preheat oven to 450 degrees and spray a large cookie sheet with nonstick spray. Combine all of the ingredients in a bowl and toss with the chicken wings. Place in single layer and pour the remaining sauce over. Bake and turn chicken occasionally for about 25 minutes or until browned evenly. Then, flip your broiler on and broil for about 8 minutes total 6 inches from the heat. Turn them occasionally so they don't burn. You want the chicken to brown and the sauce to thicken.
* These are the bomb-diggaty. We make these every year for the Super Bowl. I love that they are an AWESOME and flavorful chicken wing that you don't have to deal with deep frying! I garnish with a little extra green onions and a sprinkle of sesame seeds.
Ooh la la...
Enjoy -R!
2 tablespoons Asian chili sauce (optional)
2 tablespoons oyster sauce
2 tablespoons toasted sesame oil
1/2 cup green onion
1/4 cup honey
1 teaspoon ground ginger
2 cloves chopped garlic
2 pounds chicken wings
Preheat oven to 450 degrees and spray a large cookie sheet with nonstick spray. Combine all of the ingredients in a bowl and toss with the chicken wings. Place in single layer and pour the remaining sauce over. Bake and turn chicken occasionally for about 25 minutes or until browned evenly. Then, flip your broiler on and broil for about 8 minutes total 6 inches from the heat. Turn them occasionally so they don't burn. You want the chicken to brown and the sauce to thicken.
* These are the bomb-diggaty. We make these every year for the Super Bowl. I love that they are an AWESOME and flavorful chicken wing that you don't have to deal with deep frying! I garnish with a little extra green onions and a sprinkle of sesame seeds.
Ooh la la...
Enjoy -R!
Renee's Crazy Cake
cake mix:
1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 small instant chocolate pudding package
1 package chocolate chips
cream cheese mixture:
1 pkg cream cheese
1 egg
1/2 cup sugar
Preheat oven 350. mix all ingredients for cake and pour into greased and floured pan. mix cream cheese mixture in separate bowl. drop by spoonfuls into cake batter. then take a knife and cut through the cake horizontallly and then vertically created the marbled effect. Bake for about 50 minutes.
this was one of my favorite cakes when we first got married. soo easy and soo good!
Enjoy! -R
1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 small instant chocolate pudding package
1 package chocolate chips
cream cheese mixture:
1 pkg cream cheese
1 egg
1/2 cup sugar
Preheat oven 350. mix all ingredients for cake and pour into greased and floured pan. mix cream cheese mixture in separate bowl. drop by spoonfuls into cake batter. then take a knife and cut through the cake horizontallly and then vertically created the marbled effect. Bake for about 50 minutes.
this was one of my favorite cakes when we first got married. soo easy and soo good!
Enjoy! -R
$40,000 Cake
½ cup butter
¼ cup whipping cream
1 cup brown sugar
Melt the above in a saucepan, stirring occasionally. Remove from heat and add:
¾ cup coarse chopped pecans
Divide this mixture in half and pour into 2 eight inch round cake pans and set aside. DO NOT GREASE.
Mix the following in a bowl:
1 Pillsbury Devil’s Food Cake Mix
1 ¼ cup water
1/3 cup oil
3 eggs
Mix the above ingredients, divide in half and spoon carefully over the top of the mixture in the 8 inch pans. Bake at 325 degrees for 35-45 minutes. Cool for only 5 minutes and then carefully invert onto a cooling rack. Allow cakes to cool.
Mix the following:
1 ¾ cups heavy whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
Beat until soft peaks begin to form. Then place one of the inverted cakes on a cake plate and top with half of the whipping cream mixture. Then lay the other inverted cake on top of the whipping cream mixture and top with the remainder of the whipping cream mixture. Chill until served.
If you serve this cake on a footed cake stand everyone will think you're a foodie rockstar.
Enjoy! -S
¼ cup whipping cream
1 cup brown sugar
Melt the above in a saucepan, stirring occasionally. Remove from heat and add:
¾ cup coarse chopped pecans
Divide this mixture in half and pour into 2 eight inch round cake pans and set aside. DO NOT GREASE.
Mix the following in a bowl:
1 Pillsbury Devil’s Food Cake Mix
1 ¼ cup water
1/3 cup oil
3 eggs
Mix the above ingredients, divide in half and spoon carefully over the top of the mixture in the 8 inch pans. Bake at 325 degrees for 35-45 minutes. Cool for only 5 minutes and then carefully invert onto a cooling rack. Allow cakes to cool.
Mix the following:
1 ¾ cups heavy whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
Beat until soft peaks begin to form. Then place one of the inverted cakes on a cake plate and top with half of the whipping cream mixture. Then lay the other inverted cake on top of the whipping cream mixture and top with the remainder of the whipping cream mixture. Chill until served.
If you serve this cake on a footed cake stand everyone will think you're a foodie rockstar.
Enjoy! -S
Teresa's Cornbread
¾ cup butter
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk
Cream butter, sugar, eggs, & cornmeal. Sift in flour, baking powder, & salt. Adding 1/3 at a time. Bake 25 minutes at 375 degrees in greased 9 x 13 pan.
I know. I know. You have a cornbread recipe already. I get that. Burn it. This is THE BEST cornbread recipe EVER. Top it with some real butter and spun honey.
Enjoy! -S
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk
Cream butter, sugar, eggs, & cornmeal. Sift in flour, baking powder, & salt. Adding 1/3 at a time. Bake 25 minutes at 375 degrees in greased 9 x 13 pan.
I know. I know. You have a cornbread recipe already. I get that. Burn it. This is THE BEST cornbread recipe EVER. Top it with some real butter and spun honey.
Enjoy! -S
Quick Peach Cobbler
½ cup butter
1 cup self rising flour
2 cups sugar (divided)
1 cup milk
4 cups slices fresh peaches
Melt butter in 9 x 13 pan. Combine flour, 1 cup of sugar, and milk. Mix well. Pour into melted butter. DO NOT STIR. Combine peaches and remaining sugar in saucepan and bring to boil. Pour over batter in pan. Bake at 375 degrees for 30 minutes. Unfortunately for me this is the gold standard of cobblers all others suffer by comparison. I am a total peach cobbler snob (seriously, don't roll your eyes until you eat this hot out of the oven -- the butter may kill you, but you'll die happy). The thought of that other version that is cooked fruit with lumpy biscuits on top is just...Ew.
Enjoy! -S
1 cup self rising flour
2 cups sugar (divided)
1 cup milk
4 cups slices fresh peaches
Melt butter in 9 x 13 pan. Combine flour, 1 cup of sugar, and milk. Mix well. Pour into melted butter. DO NOT STIR. Combine peaches and remaining sugar in saucepan and bring to boil. Pour over batter in pan. Bake at 375 degrees for 30 minutes. Unfortunately for me this is the gold standard of cobblers all others suffer by comparison. I am a total peach cobbler snob (seriously, don't roll your eyes until you eat this hot out of the oven -- the butter may kill you, but you'll die happy). The thought of that other version that is cooked fruit with lumpy biscuits on top is just...Ew.
Enjoy! -S
Maren's Caramel Apple Dip
1 (8 ounce) package cream cheese
¾ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
Soften cream cheese. Combine all ingredients and mix until smooth. Perfect for dipping apple slices. Be warned. It is REALLY good. You will lick the bowl with no shame even if there are other people around.
Enjoy! -S
¾ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
Soften cream cheese. Combine all ingredients and mix until smooth. Perfect for dipping apple slices. Be warned. It is REALLY good. You will lick the bowl with no shame even if there are other people around.
Enjoy! -S
Apricot Nectar Cake
1 (18 1/4 oz) box Duncan Hines Lemon Supreme Cake Mix
1 cup apricot nectar
3/4 cup canola or vegetable oil
1/4 cup sugar
4 eggs
1/3 cup flour
Grease and flour and angel food cake pan. In large mixing bowl, combine ingredients and mix well. Pour into prepared pan. Bake at 350 degrees for 35-45 minutes. Remove from pan carefully onto wire rack. Drizzle icing over hot cake.
Icing:
1 cup powdered sugar
2 Tablespoons lemon juice
Mix well so there are no lumps and drizzle as mentioned above over the hot cake.
If you like lemon desserts at all you have to try this cake. It is a staple dessert of my growing up years and still one of my favorites. It's a great light dessert for summer.
Enjoy! -S
1 cup apricot nectar
3/4 cup canola or vegetable oil
1/4 cup sugar
4 eggs
1/3 cup flour
Grease and flour and angel food cake pan. In large mixing bowl, combine ingredients and mix well. Pour into prepared pan. Bake at 350 degrees for 35-45 minutes. Remove from pan carefully onto wire rack. Drizzle icing over hot cake.
Icing:
1 cup powdered sugar
2 Tablespoons lemon juice
Mix well so there are no lumps and drizzle as mentioned above over the hot cake.
If you like lemon desserts at all you have to try this cake. It is a staple dessert of my growing up years and still one of my favorites. It's a great light dessert for summer.
Enjoy! -S
Chocolate Chip Sour Cream Bundt Cake
1 box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1 tsp. vanilla
1 cup chocolate syrup (Like Hershey's)
1 cup chocolate chips (we use milk chocolate)
Mix together cake mix, eggs, oil, sour cream, and vanilla. Separate 1/3 of batter into a separate bowl. with the 2/3 mixture, add 1 cup of chocolate syrup and the 1 cup of chocolate chips (I usually add a little more). In a greased and floured bundt pan, spoon in part of the chocolate batter. Then put all of the 1/3 plain batter over that. Finally, top with the rest of the chocolate batter.
Bake at 325-350 degrees for approximately 1 hour until toothpick comes out clean (just remember there are chocolate chips in there, so if you poke into a chocolate chip it will be on the toothpick). Do not let it get too dark on the top.
**So here's some "exceptions" if you will: Some ovens bake this better at 325, others 350, you just have to see what yours does and what you prefer.
Also, some cake mixes are dryer than others. HONESTLY, I cannot remember which one is better. Sometimes I will add a packet of vanilla instant pudding to the batter if I feel like it doesn't feel right (some cake mixes are better when you add that, others don't need it and your cake will fall apart).
Hope you enjoy this as much as we have! This is our favorite and all of our friends ask us to bring this when we get together. It's yummy!
Enjoy ~R.
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1 tsp. vanilla
1 cup chocolate syrup (Like Hershey's)
1 cup chocolate chips (we use milk chocolate)
Mix together cake mix, eggs, oil, sour cream, and vanilla. Separate 1/3 of batter into a separate bowl. with the 2/3 mixture, add 1 cup of chocolate syrup and the 1 cup of chocolate chips (I usually add a little more). In a greased and floured bundt pan, spoon in part of the chocolate batter. Then put all of the 1/3 plain batter over that. Finally, top with the rest of the chocolate batter.
Bake at 325-350 degrees for approximately 1 hour until toothpick comes out clean (just remember there are chocolate chips in there, so if you poke into a chocolate chip it will be on the toothpick). Do not let it get too dark on the top.
**So here's some "exceptions" if you will: Some ovens bake this better at 325, others 350, you just have to see what yours does and what you prefer.
Also, some cake mixes are dryer than others. HONESTLY, I cannot remember which one is better. Sometimes I will add a packet of vanilla instant pudding to the batter if I feel like it doesn't feel right (some cake mixes are better when you add that, others don't need it and your cake will fall apart).
Hope you enjoy this as much as we have! This is our favorite and all of our friends ask us to bring this when we get together. It's yummy!
Enjoy ~R.
Subscribe to:
Posts (Atom)
