Barbecued Green Beans

4 slices bacon, browned and crumbled
1/4c. diced onion
1/2c. ketchup
1/4c. brown sugar
1t. worcestershire sauce

In a little bit of bacon drippings, brown the onion (medium heat in a small saucepan).  Add the ketchup, brown sugar, and worcestershire sauce.  Stir well.  Mix in the crumbled bacon.  Bring to a boil on medium to high heat, stirring occasionally.  Then reduce heat to low and simmer for 2 min.  Serve over cooked green beans.  Do not stir.  Serves 4-6.

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Dump Cake

Layer in a square baking pan in the order given . . .

1 can crushed pineapple
1 can cherry pie filling (may use another fruit pie filling that will work with pineapple)
1 cake mix (dry)
1c. chopped nuts (optional)
2 cubes butter (sliced and placed over the top)

Bake at 350℉ for 1 hour.  Invert cake out of pan and onto a serving plate.

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Health Cookies

2c. All-Bran
1c. wheat germ
1c. whole wheat flour (stone ground)
1c. whole rolled oats
2c. chopped walnuts (optional)
1c. chopped almonds (optional)
4t. baking powder
1T. cinnamon
1t. salt
1c. raisins (optional)
2c. water
1c. powdered milk
2 well-beaten eggs
1T. vanilla
5 mashed bananas
4T. honey
1T. melted margarine
1-2c. chocolate chips (optional)

Mix first 10 ingredients in a large mixing bowl.  Mix water, powdered milk, eggs, and vanilla--pour into dry mixture; mix well.  Fold in bananas, honey, and margarine.  Stir in chocolate chips.  Let set for 20 min.  Drop tablespoon-sized dough onto 2 cookie sheets sprayed with non-stick coating.  Bake at 350℉ until bottom is brown.  Do not try to brown tops.  Cool.  Place in covered container and keep refrigerated. 

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Zucchini Bread

3 eggs
1c.  cooking oil
2c.  grated zucchini
1/2c.  chopped nuts (optional)
3c.  flour
1&1/2c.  sugar
1/2t.  salt
1t.  cinnamon
1t.  baking soda
1/4t.  baking powder
3t.  vanilla

Combine eggs, oil, and sugar in a large mixing bowl.  Mix in the zucchini. Add the salt, cinnamon, baking soda, baking powder, and vanilla.  Mix well.  Stir in the nuts and flour.  Pour batter into greased and floured bread pans.  Bake at 350℉ for 1 hour or until toothpick inserted into the center comes out clean.

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Spaghetti Casserole

8 oz. long spaghetti noodles, broken up and cooked in water
1 lb. hamburger
1c. diced onion
1 green pepper, chopped (optional)
2t. salt
1t. sugar
1 qt. tomatoes
1 lg. can tomato sauce
1 qt. tomato juice
1 can mushrooms (optional)
4&1/2T. grated cheese

In a large frying pan, brown hamburger, onion, and green pepper together on medium heat.  Drain the fat.  Add the salt and sugar.  Stir in the tomato ingredients and mushrooms.  Add the spaghetti noodles and mix all together.  Bring to a boil on medium to high heat.  Then reduce heat to low or medium-low and simmer for 1 hour stirring occasionally.  Cover top with grated cheese.

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Pinwheel Rolls

1/2c. milk, scalded & cooled
1/4c. sugar
1 pkg. yeast
1t. salt
2 eggs
1/4c. lukewarm water
5c. flour

Combine yeast and water in a small bowl and add sugar.  Let stand 5-10 min.  Mix in yeast to milk, well-beaten eggs, and salt.  Stir in the flour (will be sticky).  Place in covered greased bowl overnight.  Divide dough in half.  Roll out onto a well-floured board very thin.  Spread with butter, then roll up jelly roll style.  Cut in 1-1&1/2 inch pieces and place in buttered muffin tins.  Let rise 4-5 hours.  Bake at 425℉ for 5 min. or until lightly browned.

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Candy Cane Cookies (Christmas)

1c. margarine
1c. powdered sugar
1 egg
1&1/2t. almond extract*
1t. vanilla
2&1/2c. flour
1/2t. red food coloring
1/2c.  crushed peppermint candy (optional)
1/2c. granulated sugar (optional)

Mix margarine, powdered sugar, egg, almond extract, and vanilla thoroughly in a mixing bowl.  Measure flour and stir into the margarine mixture.  Divide dough in half.  Blend food coloring into one half.  Roll a 4-inch strip (using 1t. dough) from each color.  For smooth, even strips, roll them back and forth on a lightly floured board.  Place strips side by side and press lightly together and twist.  Bend at the top to create the traditional candy cane shape.  Place on an ungreased baking sheet.  Bake at 375℉ for about 9 min. until lightly browned.  While still warm, sprinkle with candy & granulated sugar mixture (if desired).

*If you don't like almond extract, you may leave it out of the recipe.

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Chocolate Chip Muffins

A Bisquick Baking Mix recipe

1 egg

1/3c. sugar

2/3c. milk

2T. vegetable oil

2c. baking mix (i.e. Bisquick, Jiffy, etc.)

3/4c. chocolate chips

Cream together the egg and sugar in a mixing bowl.  Mix in the milk and vegetable oil.  Stir in the baking mix and chocolate chips.  Line 12 muffin cups with paper baking cups and spray with a nonstick spray.  Pour batter into baking cups--about 2/3 full.  Bake at 400℉ for 15-18 min. or until golden brown.  Makes 12 muffins.  High altitude:  bake at 425℉.

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Chicken Supreme

A Pepperidge Farm Recipe

4 whole chicken breasts (split, skinned, and boned)
4 slices swiss cheese (or your favorite cheese)
1 can cream of chicken soup
1/2c. water
2c. stuffing (i.e.  pepperidge farm, stove top, etc.)
1/4 lb. (1 cube or 1/2c.) melted butter or margarine

Place chicken breasts in a shallow 9x13-inch pan.  Top each piece (8 chicken breasts) with 1/2 slice of cheese.  Thin the soup with the water and pour this over the chicken.  Mix stuffing with the butter and sprinkle this over the chicken.  Bake at 325℉ for 1&1/2 hours (covered for 1 hour).  Serves 6-8.

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Beef Stroganoff

1 lb. hamburger
1/2t. salt
1/8t. garlic
1/2t. paprika
1/8t. pepper
1 sm. onion, chopped
2c. sour cream**
1 can cream of mushroom soup
1c. beef bouillon
1 sm. bay leaf (optional)
1t. worcestershire sauce
1&1/2c. cooked rice*


Brown hamburger with onion in a saucepan on medium or medium-high heat.  Drain the fat.  Stir in salt, garlic, paprika, pepper, bouillon, and worcestershire sauce.  Mix in the cream of mushroom soup and bay leaf.  Bring to a boil.  Then turn down the heat (low or medium-low), cover, and allow to simmer for 15 min.  Stir in the sour cream just before serving.  Serve on cooked rice.

*May substitute cooked pasta for rice
**May substitute another can of cream of mushroom soup for sour cream

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Basic Frosting

2c. powdered sugar
2T. margarine
1t. vanilla
milk
Cocoa powder (if making chocolate frosting)

Combine powdered sugar, margarine, and vanilla in a bowl and mix well.  Stir in cocoa powder 1T. at a time until it reaches your desired taste for chocolate.  Add and stir in milk by the teaspoon until texture is smooth and creamy.

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Gingerbread

1/2c. shortening
1/2c. sugar
1 egg
2&1/2c. flour
1&1/2t. baking soda
1c. hot water
1t. cinnamon
1t. ginger
1/2t. cloves
1/2t. salt
1c. molasses

Cream together the egg, shortening, and sugar.  Beat well.  Add molasses, water, baking soda, cinnamon, ginger, cloves, and salt.  Mix well.  Stir in flour.  Pour batter into a waxed paper-lined 8x8-inch pan and bake at 350℉ for 50-60 min.  Cool 5 min., then remove from pan.

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Kentucky Fried Chicken (Not KFC's recipe)

Coating & Seasoning:

3c. self-rising flour
1T. paprika
2 envelopes tomato cup-a-soup
1t. seasoned salt
2 pkg. dry Italian dressing

Rinse chicken under water.  Pat dry with paper towel.  Coat with above mixture and place on cookie sheet.  Top with butter.  For extra crispy, repeat the coating process.  Bake at 375℉ until golden, about 1 hour. 

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Quiche Lorraine

8 slices bacon, cooked & crumbled*
4 eggs
1&1/2c. milk
1T. flour
1/2t. salt
dash of cayenne pepper
8 oz. (2c.) shredded swiss cheese
1 prepared pie shell

Combine eggs, milk, salt, and pepper; mix well.  Toss cheese with flour; stir in cheese mixture and bacon to egg mixture.  Pour into pie shell.  Bake at 350℉ for 40-45 min. and let stand 10 min. before cutting.

*Bacon may be replaced with ham pieces, ground beef, crabmeat, or your favorite.

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Fudge (Christmas)

4&1/2c. white sugar
12 oz. can evaporated milk
2T. butter
2 pkgs. (12 oz. each) chocolate chips  OR  1 lb. german chocolate
1t. vanilla
1 pinch salt
1 pint (16 oz. or 2c.) marshmallow cream

In a large saucepan over medium heat, bring to a boil the sugar and evaporated milk stirring constantly.  Boil for 5 min.  Then remove from heat and stir in the butter, chocolate, vanilla, salt, and marshmallow cream.  Stir until the chocolate melts and the mixture is smooth.  Pour into a 9x13-inch dish and allow to cool.  Enjoy!!!

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Caramels (Christmas)

1c. butter or margarine
16 oz. pkg. (2&1/4c.) brown sugar
1c. light corn syrup
14 oz. can (1&1/4c.) sweetened condensed milk
1t. vanilla
Dash salt

Butter a 9x9x2-inch pan and set aside.  In a heavy 3 qt. saucepan, melt the butter.  Add the brown sugar and salt.  Stir thoroughly.  Stir in the corn syrup.  Gradually add the sweetened condensed milk, stirring constantly.  Cook over med. heat, stirring occasionally, to 245℉ (firm ball stage) for 15-20 min.  The mixture should boil gently over the entire surface.  Remove from heat and stir in the vanilla.  Pour into the buttered pan.  When cool, cut into squares with a wet sharp knife.  Wrap in clear plastic wrap.  The caramels can be made harder or softer by adjusting the cooing time a little.

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Honey Mustard Sauce

1/2c. mayonnaise

dash worcestershire sauce

1/2c. honey

1/2c. yellow mustard

Combine all ingredients in a bowl and stir well.  Store in an airtight container in the refrigerator.  Makes 1&1/2c. sauce.

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Caramel Popcorn

8-10 qts. popped corn
1 lb. (2&1/4c.) brown sugar
1c. white corn syrup
1 cube (1/2c.) butter or margarine
1 can sweetened condensed milk
1t. vanilla

In a large saucepan, combine brown sugar, corn syrup, and butter bringing ingredients to a boil.  Stir in sweetened condensed milk and bring to a soft ball stage.  Then stir in vanilla.  Pour over popcorn.

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Easter Eggs (Peanut Butter & Coconut)

2 lbs. powdered sugar
2 sticks margarine
evaporated milk
1c. creamy peanut butter or 1&1/2c. coconut
1-2c. chocolate chips

In a mixing bowl, combine powdered sugar and margarine.  Add some evaporated milk--enough to moisten the sugar and margarine and make the dough workable.  Stir in the peanut butter or coconut.  If more moistening is needed, add more evaporated milk.  Form dough into egg shapes (any size) and place them on a cookie sheet or large plate.  For best results,  chill the eggs in the refrigerator or freezer until they are pretty hard (your hands don't get messy when you handle the eggs).  Then melt chocolate chips in the microwave in a microwave-safe bowl.  Dip the eggs  in the chocolate and chill the eggs again until chocolate is hardened.

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Angel Sweets (Christmas)

6 oz. pkg. (1c.) chocolate chips
2T. butter or margarine
1 egg
1c. powdered sugar
1c. chopped nuts (optional)
2c. mini marshmallows
1/2c. coconut

In a saucepan, melt chocolate and butter over low heat.  Remove from heat and blend in the egg.  Stir in sugar, nuts, and marshmallows blending well (marshmallows should not melt).  Shape into 1-inch balls and roll in coconut.  Enjoy!!!

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See's Fudge (Christmas)

A Copykat recipe

2c. sugar

3/4c. evaporated milk

1 stick butter (1/2c.)

1t. vanilla

6 oz. pkg. (1c.) chocolate bits

10 regular or 100 mini marshmallows

1c. chopped nuts (optional)

In a saucepan, boil sugar, milk, and marshmallows together for 6 minutes stirring constantly.  In a separate mixing bowl, place chocolate bits, butter, vanilla, and nuts (no need to stir yet).  Pour boiled mixture into the mixing bowl with the chocolate, butter, vanilla, and nuts.  Stir until chocolate and butter are melted.  Pour mixture into a lightly greased 8-inch square pan.  Let set at least 2 hours.

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Cake Brownies

From:  BH&G's Family Favorites Made Lighter

1/4c. margarine

2/3c. sugar

1/4c. cocoa

1 egg white

1/2t. vanilla

3/4c. flour

1/3c. milk

1/4t. baking powder

1/4t. baking soda

1/3c. chopped nuts (optional)

powdered sugar

In a medium saucepan, melt the margarine.  Remove from the heat.  Stir in the sugar and cocoa until combined.  Add egg white and vanilla.  Using a wooden spoon, lightly beat until just combined.  Add flour, milk, baking powder, and baking soda.  Beat with the spoon until well combined.  Stir in nuts.  Spread the batter into a greased 9-inch pan.  Bake at 350℉ for 16-18 min. or until a wooden toothpick inserted near the center comes out clean.  Cool, then sprinkle with powdered sugar.

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Marble Cookies

From:  Mrs. Fields Cookie Book

2c. flour

1/2t. baking powder

1/4t. salt

1/2c. brown sugar

1/2c. white sugar

1/2c. butter

1 egg

1/2c. (4 oz.) sour cream

1t. vanilla

1c. chocolate chips

Combine egg, sugars, and butter in a large bowl using an electric mixer set at medium speed.  Add sour cream and vanilla, and beat at medium speed until light and fluffy.  Add flour, baking powder, and salt, and blend at low speed until just combined.  Don't overmix.  Place chocolate chips in a microwave-safe bowl and microwave on high, stirring every 20 seconds until melted.  Cool chocolate for a few minutes and pour over cookie batter.  Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough.  Do not mix chocolate completely into cookie dough.  Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets.  Bake at 300℉ for 23-25 min.  Do not brown.  Quickly transfer cookies to a cool surface.

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Mini Morsel Cupcakes

A Nestle Recipe

2&1/2c. flour

2t. baking powder

1/2t. salt

1c. margarine

1&1/2c. sugar

2t. vanilla

4 eggs

1c. milk

2c. mini chocolate chips

Frosting: 

1/2c. margarine

2&1/2c. powdered sugar

1/4c. milk

1t. vanilla

1c. chocolate chips

Mix together the eggs, sugar, and margarine in a mixing bowl.  Add baking powder, salt , milk, and vanilla.  Mix well.  Stir in flour and chocolate chips.  Spoon batter into paper-lined muffin tins.  For best results, spray the muffin papers with non-stick spray.  Fill muffin papers until they're 3/4 of the way full.  Bake at 375℉ for 18-20 min. or until toothpick inserted into the center comes out clean.  

Frosting:

Melt chocolate chips in a saucepan over lowest possible heat.  When morsels begins to melt, remove from heat and stir.  Return to heat for a few seconds at a time, stirring until smooth.  Cool, then beat in margarine, powdered sugar, milk, and vanilla (one at a time).  Beat until smooth.  Frost cupcakes after they have cooled.

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Mini Chip Snowball Cookies

A Nestle recipe

1&1/2c. softened butter

3/4c. powdered sugar

1T. vanilla

1/2t. salt

3c. flour

2c. mini chocolate chips

powdered sugar

Beat butter, sugar, vanilla, and salt together in a mixing bowl.  Gradually stir in flour and chocolate chips.  Shape into 1&1/4-inch balls (level tablespoon of dough) and place on an ungreased baking sheet.  Bake at 375℉ for 10-12 min.  Sift powdered sugar over hot cookies.

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