Why are recipes on an Antique Store website, you ask?!? When we do sales events at the shop, we normally include homemade food for our customers to snack on.
We get a ton of requests for recipes, so we've decided to made them available to anyone that wants them. Enjoy!!
If you can't find a recipe, just ask for it!
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CORN PUDDING
1 Can corn, drained 1 Can cream style corn 1 Stick margarine, cut into pieces 8 oz. Sour cream 2 Eggs 1 Package Jiffy Corn Muffin Mix Bake 40-45 minutes at 350 degrees – not covered. Then let stand for 5 minutes. (Add some sugar on the top after baked). DO NOT DOUBLE THE RECIPE, IT NEVER, EVER COOKS RIGHT. Apple Spice Cupcakes with
Caramel Apple Frosting 1 Package Pillsbury spice cake mix 2 Cups chopped apple 1 Can Pillsbury caramel apple frosting Prepare cake batter per box directions. Fold in chopped apples. Fill cupcake tin and bake as directed. When cool, frost with canned frosting. GREEN BEAN CASSEROLE
3 Cans of french stye green beans 1 Can of cream of potato (can use mushroom) 1 Small bag of french fried onions 3 Tablespoons Milk (approx) 12 Ounces of bacon Pepper to taste Reserve some onions and bacon for toppings on the casserole. Mix all the rest ingredients together, place in flat casserole. Put reserve onions and bacon on top. Cook, uncovered, in preheated, 350 degree oven, for 1 hour. RASPBERRY JALAPENO CHEESE DIP
Equal parts of Raspberry Jalapeno Cleveland Jam and Whipped Cream Cheese. Mix both together well and place in fridge to set up (1 hour). Use with cut up carrots, celery, cucumbers, Fritos or other snack items. BAKED BEANS
4 – 16 Ounce Cans of baked beans 20 Ounces can of crushed pineapple 1 Cup molasses 1 Cup BBQ sauce 2 Tablespoons yellow mustard 6 Slices of cooked and crumbled bacon 6 Ounces of fried onion, crushed 2 Teaspoons garlic powder Preheat oven to 350. Combine all the ingredients, reserving ½ of onions for later. Pour into a greased 9x13 casserole. Sprinkle with remaining onions. Cook for 1 hour. Serves 12-16. |
FALL PORK LOIN
(home version, the version you had at the shop was modified to be served in a slow cooker) This is an easy and not complicated recipe. Best if you have a large cast iron pan. Don't let all the instructions worry you! Todd. 2 tablespoons vegetable oil 2-pound boneless center cut pork loin, trimmed and tied (if necessary) Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 2 stalks celery, thickly, sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices 2 tablespoons apple cider vinegar 1 cup apple cider 2 tablespoons whole grain mustard Preheat the oven to 400. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150, about 30 to 35 minutes. (See Note below.) Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings (if any) from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees, but be aware that this lean cut will not be as moist at the higher temperature. This recipe is for a 2-pound roast, larger roasts can be used, cooking time in the oven will vary. Vegetables and apples do not have to be increased for a larger roast, they are primarily used for the roast seasoning. |
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RASPBERRY FLUFF
1 Angel food cake 2 INSTANT French vanilla pudding boxes 16 Ounces sour cream 1 Pint fresh raspberries 20 Ounce can of raspberry pie filling 1 Container of Cool Whip Mix pudding as directed, then add sour cream and mix, set aside. Layering your Fluff: Use ½ of your Angel food cake, ripped into small pieces, putting them into your trifle dish, put in ½ of your pudding & sour cream mix, put in ½ of your pie filling, put in 1/3 of your fresh raspberries. Repeat all the steps one time. Top with the entire container of Cool Whip and then place 1/3 of the fresh raspberries on the top. You can substitute the pie filling and fresh fruit with others. Ex: Strawberry Fluff, Blueberry Fluff. CHOCOLATE DEVIL DROPS
1 Package Devil’s food cake mix 1/3 Cup vegetable oil 2 Eggs Powdered sugar Heat oven to 350. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (this will be stiff and some dry mix may remain). Shape dough into small 1-inch balls; roll in powdered sugar, place on ungreased cookie sheet 2 inches apart. Bake 8 to 10 minute or until set. Let cool slightly before removing from cookie sheet to wiring cooling rack. |
POTATO SALAD
4 Cups of diced Idaho potatoes 1 ½ Cups diced celery ½ Cup diced onion 2 Tablespoons parsley Dressing: 1 Cup Hellmann’s Mayo 1 Tablespoon white vinegar 2 Teaspoon French’s mustard ½ Teaspoon celery seed 1 Teaspoon salt ¼ Teaspoon pepper Carefully combine dressing with other ingredients one day ahead of eating. COLE SLAW
1 Bag of pre-cut coleslaw 1 Jar of Marzetti's Southern Recipe Slaw Dressing Paprika to taste Mix all ingredients togother. Knox Blox Jell-O
4 Envelopes Knox unflavored gelatin 3 Packages (3 oz. each) flavored gelatin 4 Cups boiling water In large bowl, mix Knox gelatin with flavored gelatin. Add boiling water and stir until gelatin is completely dissolved. Pour into 13” x 9” baking pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 9 dozen. |
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DEVILED POTATOES
1 Pound petite red skin potatoes (about 15) 1 Tablespoon olive oil 1 1/2 Teaspoons kosher salt 1/2 Cup sour cream 2 Teaspoons chopped fresh parsley 2 Teaspoons chopped fresh dill 2 Teaspoons whole grain mustard 1 Teaspoon lemon zest (optional) Preheat oven to 350. Put potatoes in a gallon Ziploc bag, add oil and 1 teaspoon salt, shake to cover. Spread onto a baking sheet and bake until tender when pierced (about 40 minutes). Remove and cool 15 minutes. Cut potatoes in half, scoop out pulp, leaving some pulp to help potatoes hold their shape. Place shells back into oven, bake 10 minutes. Remove and cool 30 minutes. Mix potato pulp, sour cream, parsley, dill, mustard, zest, 1/2 teaspoon salt until well blended with mixer. Spoon generously into each shell. Garnish with parsley. DEVILED EGGS 18 hardboiled eggs Hellman’s May – start with 1/2 cup Dijon mustard Celery Salt Paprika Start with 1/2 cup mayo, 1 T mustard and a pinch of celery salt; mix with a mixer. If it is too dry, add mayo and mustard until smooth or to taste. Add more celery salt to taste. Add mix to each 1/2 egg, sprinkle with paprika. Makes 18 (36 half’s) hard boiled eggs. PINEAPPLE PECAN CAKE Cake 2 Cups flour 2 Cups Sugar 2 Teaspoons Baking Soda 2 Eggs 20 Ounce can, crushed pineapple with juice 1 Cup Chopped Pecans Icing 1 Stick butter, softened 8 Ounce package cream cheese, softened 2 Cups confectioner’s sugar 1 Tablespoon vanilla extract Cake: Mix the dry ingredients. Add in the eggs, pineapple along with it’s juice, Add the pecans and mix. Pour into a buttered 9x13, bake in a preheated oven at 350 for about 35 minutes or until a toothpick comes out clean. Cool completely. Icing: Combine cream cheese, butter, confectioner’s sugar and vanilla. Beat until smooth. FRUIT SALAD 3 Egg yolks. beaten 3 Tablespoon water 3 Tablespoon white vinegar 1/2 Teaspoon salt 2 Cups heavy whipping cream, whipped 3 Cups mini marshmallows 2 Cups halved green grapes 1 Can (20 oz) pineapple tidbits, drained 1 Can (11 oz) mandarin oranges, drained 1 Jar (10 oz) maraschino cherries, drained & sliced 1 Cup chopped pecans 3T lemon juice In large saucepan, combine the egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until thickens. Remove from heat and cool, fold in whipped cream. In a large bowl, combine the remaining ingredients. Add dressing, toss to coat. Cover and refrigerate for 24 hours. BUTTERY SPRITZ COOKIES 1 Cup of softened butter 1 1/4 Cups confectioners' sugar 1 Egg 1 Teaspoon vanilla extract 2 1/2 Cups of all-purpose flour 1/2 Teaspoon of salt Food coloring optional Colored sugar on top optional. You need a cookie press to make the cookies In a mixing bowl, cream butter and sugar until smooth. Beat in egg and sugar until smooth. Combine the flour and salt; gradually add to creamed mixture. Tint with food coloring if desired. Using a cookie press fitted with the disk of your choice, press dough 2 inches apart onto ungreased baking sheets. Decorate with colored sugar and decorating candies if desired. Bake at 375 degrees for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. Yield: 7 1/2 dozen cookies. BUFFALO CHICKEN MEATBALLS 2 Tablespoon olive oil 4 Tablespoon unsalted butter 1/3 Cup hot sauce 1 Pound ground chicken 1 Large egg 1/2 Celery stalk, minced 3/4 Cup bread crumbs 1 Tablespoon Salt Preheat oven at 450. Combine butter and hot sauce in small saucepan. Cook over low heat, whisk until fully incorporated. Remove from heat and cool for 10 minutes. Mix, by hand, hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in large bowl. Roll mixture into 3/4” meatballs. Place in greased 9x13 pan. Cook for 15 to 20 minutes or until firm and cooked through. Meat thermometer should read 165 degrees. Allow to cool 5 minutes before serving. Serve with celery and Blue Cheese or Ranch Dressing. UNCLE BOB E’S CABBAGE SOUP
1 Tablespoon vegetable Oil 1 Medium green pepper, chopped 2 Onions, chopped 2 Quarts Water 1 Clove garlic, minced Freshly ground pepper 1 Pound smoke kielbasa 3 Carrots, cut in ½ inch slices ½ Head of cabbage, shredded 1 Teaspoon salt 3 Medium unpeeled red potatoes, cut in 1” cubes Roux 2 Tablespoons vegetable oil 1 Can (12 oz.) tomato juice ⅓ Cup all purpose flour 2 Teaspoons paprika In heavy saucepan, heat oil, add onion & garlic. Cook until onion softens. Split kielbasa lengthwise & cut in ½” pieces, add to pan & brown. Add vegetables (except potatoes), water, salt & pepper. Cook uncovered for 5 minutes over medium heat. Cover & cook 10 minutes longer. Add potatoes, cover & cook 15 minutes or until cabbage is tender. Meanwhile, heat oil & stir in flour. Cook, stirring, till golden brown. Stir in paprika & remove from heat. Ladle 1 cup liquid from soup & whisk into roux, then whisk in tomato juice until smooth. Stir mixture into soup. Makes 4 quarts. TOMATO BISQUE SOUP Two 28-ounce cans whole tomatoes, drained of their juices ¼ Cup heavy cream 1 Tablespoon olive oil 1 to 2 Cups chicken stock 1 Tablespoon light brown sugar One 28-ounce can crushed tomatoes 4 Carrots, peeled and chopped 2 Tablespoons dry sherry 2 Shallots, quartered 1 Tablespoon tomato paste Salt and freshly cracked black pepper 2 Cloves garlic, minced 3 Tablespoons unsalted butter ½ Teaspoon crushed red pepper Preheat the oven to 400 degrees F. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it. |
SWEET SAUCED KIELBASA
3 pounds of Kielbasa Vegetable oil for browning kielbasa Brown Sugar Ketchup Worcestershire Sauce 10 Ounces of crushed pineapple, drained This is a homemade recipe with no exact measurements. Cut the kielbasa on the bias. Heat large skillet with 2-3 tablespoons of vegetable oil. Fry kielbasa on both sides until browned, set aside in bowl. In a large skillet, combine and mix (nearly equal parts) brown sugar and ketchup until, by taste, a nice sweet sauce is made (3-4 minutes cooking). The sauce should not taste like ketchup nor brown sugar. Add 3-4 teaspoons Worcestershire sauce until you get a nice tang in your sauce. Add drained pineapple, simmer another 3 minutes. Add cooked kielbasa, mix. Put in crock pot, on warm, until it’s gone! GOURMET POTATOES Mix: 2 Pounds Frozen Hash Browns, thawed ½ Cup chopped onions 1 Can cream of chicken soup 1 Teaspoon salt ½ Teaspoon pepper 1 Cup sour cream 8 Ounces Cheese whiz Combine ½ cup melted butter and 2 cups of corn flake crumbs, sprinkle on the top, then bake 350 degrees for 1 hour. MEATBALLS AND MARINARA SAUCE Marinara sauce: ½ Cup minced onion 2 Cloves garlic, crushed 1 (28 ounce) Can crushed tomatoes 2 (6 ounce) Cans tomato paste 2 (6.5 ounce) Cans canned tomato sauce ½ Cup water 2 Tablespoons white sugar 1 ½ Teaspoons dried basil leaves 1 Teaspoon Italian seasoning 1 Tablespoon salt ¼ Teaspoon ground black pepper 4 Tablespoons chopped fresh parsley Combine all ingredients together in a large saucepan, simmer for 45 minutes – 1 hour. I use this recipe for spaghetti - one of the best recipes for that. Add 2 pounds of Italian style meatball (follow oven directions). Put in a crock pot on keep warm. STRAWBERRY COOKIE BARS 2 1/4 Cups flour 1 Teaspoon baking soda 1 Teaspoon salt 1 Cup softened butter 3/4 C sugar 3/4 C brown sugar 1 Teaspoon strawberry extract Red food coloring - few drops 2 Eggs 2 Cups (12 oz pkg )Nestle white morsels Combine butter, sugars, extract, and food coloring. Beat until creamy. Beat in eggs. Gradually add flour, baking soda, and salt. Stir in white morsels. Spread into greased 15 1/2 x 10 1/2 x 1 inch pan. Bake at 375 degrees for 20-25 minutes. KOLACHKY'S 1 Cup of softened butter 8 Ounce package of cream cheese, softened 1/2 Cup sifted powdered sugar 2 Cups of all-purpose flour 1/4 Teaspoon of salt 1/3 Cup of filling Cream butter and cheese until fluffy, gradually blend in the sugar. Stir together flour and salt; stir into the creamed mixture. Cover and chill the dough for several hours or overnight. Divide the dough in thirds, on a lightly floured surface roll each portion into about a 12"x10" rectangle. Using a fluted pastry wheel cut into 2 1/2" squares. Place a dot of filling in the center, bring up the two ends to center and pinch. Place on an ungreased cookie sheet and bake in a preheated oven at 375 until firm but not brown. Bake about 12 minutes. CHEESY POTATO SOUP
1 Bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 1 Cup water ½ Cup frozen chopped onion (from 12-oz bag), thawed 1 Medium stalk celery, diced (1/2 cup) 1 Carton (32-oz) Progresso) chicken broth 3 Tablespoons all-purpose flour 1 Bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1 Cup milk 4 Medium green onions, sliced (1\4 cup) ¼ Cup real bacon pieces In slow cooker, mix potatoes, onion, celery, broth and water. Cover, cook on Low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. SAUSAGE CHOWDER 1 Pound fully smoked sausage, halved and thinly sliced 1 Medium onion, quartered and thinly sliced 4 Cups diced potatoes 3 Cups water 2 Tablespoons minced fresh parsley (or 2 teaspoons dried) 1 Tablespoon minced fresh basil (or 1 teaspoon dried) 1 Teaspoon salt 1/8 Teaspoon pepper 1 Can (15.25 ozs) whole kernel corn, drained 1 Can (14.75 ozs) cream style corn 1 can (12 ozs) evaporated milk In a soup kettle or Dutch oven over medium heat, brown the sausage and onion (use a little vegetable oil if necessary). Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through. SLUTTY BROWNIES Your favorite chocolate chip cookie recipe mix, made as directed 1 package of Oreos Your favorite brownie mix, made as directed Spread cookie dough in an even layer on the bottom. Top with Oreos in an even layer. Spread brownie mix evenly on top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Enjoy! HOT CHEESE DIP
8 Ounces cream cheese 1/2 Cup sour cream 1/4 Cup green pepper, finely chopped 1/2 Cup onion, finely chopped 1 Tablespoon milk 3 Ounces dried beef, cut into small squares Blend all ingredients together, spread in to a 7x11 dish. Bake 20 minutes at 300 degrees. 1 Cup pecans, chopped Saute pecans in butter until toasted. Pour over top of casserole or mix together. Works great in a crock pot on warm. PICKLES WRAPPED IN DRIED BEEF AND CREAM CHEESE 1 Can of Mt. Olive kosher dill pickle spears 1 Can dried beef 8 Ounces cream cheese Toothpicks Cut pickles into slices. Spread cream cheese onto dried beef slices. Wrap pickles with beef slices and toothpick each to hold them together. Enjoy! |
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HOT CRAP DIP
1/2 Cup milk 1/3 Cup salsa 3 – 8 Ounce packages of cream cheese, cubed 16 Ounces of imitation flake crab meat 1 Cup green onions, sliced thin 4 Ounces can green chilis, chopped and drained In a crock pot, combine all milk and salsa, stir. Add rest of ingredients and mix. Cover and cook for 3 hours on low, stirring every 30 minutes. Thereafter, turn to warm. You can add hot sauce for more of a spicy variation. I also add a drained can of tiny shrimp. JALAPENO MESQUITE CHEESEBALL 3 Tablespoons of mix from a package of Boswell’s Jalapeno Mesquite Blend (from Hinkley, Ohio) 8 Ounces cream cheese Fresh parsley to cover ball Mix as directed from package instructions. EGGNOG PUNCH
1 Gallon vanilla ice cream 1/2 Gallon eggnog 1 Teaspoon nutmeg 1/2 Teaspoon Cinnamon 16 Ounces Cool Whip Mix eggnog, nutmeg and cinnamon into a large punch bowl. Add ice cream. Stir in cool whip and enjoy! |
MACARONI AND CHEESE
4 Cups (1 pound) elbow macaroni 5 Tablespoons unsalted butter 4 Cups milk ½ Medium onion, stuck with 1 clove 4 Cloves garlic 1 Bay leaf 3 Sprigs fresh thyme 1 Teaspoon dry mustard 2 Tablespoons all-purpose flour 2 Cups grated Cheddar, plus 1 cup in big chunks ½ Cup grated Parmesan Kosher salt and freshly ground black pepper Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside. Heat the oven to 350 degrees F. Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes. |
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PEANUT BUTTER COOKIES
1 Yellow cake mix 1 Cup peanut butter (smooth or crunchy) 1/2 Cup cooking oil 2 Tablespoon water 2 Eggs Combine all of the ingredients and mix well. Drop teaspoon size dough balls onto an ungreased cookie sheet. Press a crisscross pattern on the top of each cookie with a fork dipped in water. Bake at 350 degrees for 10-12 minutes. Extra: I have added peanut butter chips to the batter or I just tried the new Butterfinger Baking bits. |
MAGIC PAN BARS
1/2 cup butter 1 1/2 cups graham cracker crumbs 1 Can sweetended condensed milk 1 ( 6oz.) Pack semi-sweet chocolate morsels 1 ( 6oz.) Pack butterscotch morsels 1 ( 3 1/2 oz ) flaked coconut 1 Cup nuts, chopped Melt the butter and mix it with the graham cracker crumbs. Press the butter/graham cracker mixture in the bottom of a 9 x 13 " pan. Pour the can of sweetened condensed milk over the crumbs. Top with the chocolate and butterscotch morsels, sprinkle the coconut and nuts over the top. Press down gently and bake at 350 degrees for 25 minutes or until golden brown. Cool completely and cut into squares. |
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WINE JELLY MEATBALLS
2 Pounds Italian style meatballs, bite size 16 Ounces Sweet Baby Ray’s BBQ sauce – regular BBQ sauce 2 Jars of your favorite Cleveland Jam – I used Shiraz This is a very easy recipe. Make the meatballs, according to oven directions. While meatballs are cooking, in a large saucepan, combine the BBQ and Jam together, bringing to a slow simmer. Constantly stirring until well combined. Put the meatballs in a crock pot, pour the sauce over them, mix. Keep on warm until they are gone! Yum. Any of the wine jelly flavors are great for this. |
DIPPED SHORTBREAD COOKIES
2 Cups unsifted flour 1 Cup butter,softened 1/2 Cup confectioners powdered sugar 1 Teaspoon vanilla 6 Ounces semisweet chocolate pieces 1 Tablespoon shortening 1/2 cup nuts, finely chopped Combine the flour, softened butter, confectioners sugar and vanilla. Mix thoroughly until all the ingredients are blended. Shape the dough into 2" logs using a teaspoon of dough. Place the logs on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool the cookies completely. Melt the chocolate pieces and shortening over hot water in a double boiler. Remove the melted chocolate from the heat and dip one end of each cookie in the melted chocolate. Roll the chocolate cookie end in the nuts. Chill in the refrigerator until the chocolate is firm, about an hour. |
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PISTACHIO FLUFF
1 Whole angel food cake 2 Boxes of instant Pistachio pudding mix 4 Cups of milk 16 Ounces of sour cream 1 Cup of walnuts, finely chopped 16 Ounces of Cool Whip 20 Ounces of crushed pineapple Small jar of Maraschino cherries, chopped Mix Pistachio pudding mixes according to directions. After mix is refrigerated for 5 minutes, mix in the sour cream and set aside. In a large trifle type bowl (so that people can see the insides from the outside), rip 1/2 of the angel food cake into bite size pieces, set in bowl. Layer 1/2 of the pistachio/sour cream pudding mix into the trifle bowl. Layer 1/2 of the walnuts into the bowl. Layer 1/2 of the cherries into the bowl. Repeat layering (angel, pudding mix, walnuts and cherry) again. Top with Cool Whip. You can reserve some cherries and/or walnuts for topping off if desired. |
SWEET SAUCED KIELBASA
3 pounds of Kielbasa Vegetable oil for browning kielbasa Brown Sugar Ketchup Worcestershire Sauce 10 Ounces of crushed pineapple, drained This is a homemade recipe with no exact measurements. Cut the kielbasa on the bias. Heat large skillet with 2-3 tablespoons of vegetable oil. Fry kielbasa on both sides until browned, set aside in bowl. In a large skillet, combine and mix (nearly equal parts) brown sugar and ketchup until, by taste, a nice sweet sauce is made (3-4 minutes cooking). The sauce should not taste like ketchup nor brown sugar. Add 3-4 teaspoons Worcestershire sauce until you get a nice tang in your sauce. Add drained pineapple, simmer another 3 minutes. Add cooked kielbasa, mix. Put in crock pot, on warm, until it’s gone! |
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HOT CHOCOLATE – THE REAL STUFF
6 Cups of Milk 2 Cups Hershey Milk Chocolate chips 1 1/2 Cups Heavy Whipping Cream 1 Teaspoon Vanilla 14 Ounces Sweetened Condensed Milk Combine all ingredients into a crockpot on low for 2 hours, stirring occasionally until hot and chocolate is melted. Turn down to warm to serve. CHEESY POTATOES
Mix: 2 Pounds Frozen Hash Browns, thawed ½ Cup chopped onions 1 Can cream of chicken soup 1 Teaspoon salt ½ Teaspoon pepper 1 Cup sour cream 8 Ounces Cheese whiz Combine ½ cup melted butter and 2 cups of corn flake crumbs, sprinkle on the top, then bake 350 degrees for 1 hour. CHERRY FRUIT SQUARES
I Cup butter 1 Cup sugar 1 Teaspoon vanilla 2 Eggs 2 Cups sifted flour 1 Cup chopped nuts 1 Can cherry pie filling (can use other filling) Powdered sugar Cream the butter and sugar thoroughly. Add vanilla, stir in eggs one at a time. Stir in the flour and add nuts, mix well. Spread 3/4 of the batter in an ungreased 9" x 13" pan. Cover with the filling. Drop the remaining batter by spoonful on the filling and spread with a spatula. Bake at 350 degrees for 45 minutes. Cool and cut. Sprinkle with powdered sugar. PUMPKIN MONKEY BREAD
1/2 Cup granulated sugar 2 Tablespoons pumpkin pie spice 4 Cans (7.5 oz each) refrigerated buttermilk biscuits (usually sold in a 4-pack) 1 Cup packed brown sugar 1/2 Cup butter 1/3 Cup canned pumpkin (not pumpkin pie mix) 3 Ounces cream cheese Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray. In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.) In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills. Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator. |
PIZZA DIP IN A CROCKPOT
8 Ounces cream cheese, softened 1 Teaspoon Italian seasoning 1 Cup shredded mozzarella cheese ¾ Cup grated Parmesan cheese 8 Ounce jar of pizza sauce ¼ Cup cut up pepperoni Mix all the ingredients into crockpot and cook on high for 1 hour or until the ingredients are melted, stir. Put crockpot on low, serve with baguette bread. PUMPKIN PECAN MUFFINS
¾ Cup brown sugar ¼ Cup molasses ½ Cup butter – softened at room temperature 1 Beaten egg ¼ Cup pecans – chopped 1 Cup pumpkin 1Teaspoon baking soda ¼ Teaspoon salt 1 ¾ Cups flour 1Teaspoon Cinnamon - optional If using fresh pumpkin, cook and puree or open can of pumpkin. Cream brown sugar, molasses, and butter; add egg and pumpkin. Add optional cinnamon. Blend well. In separate bowl combine flour, baking soda and salt. Beat dry mixture into the pumpkin batter. Fold in pecans. Fill well-greased muffin tins or tins lined with paper muffin cups about half-full with batter. Bake at 375 degrees for 20 minutes. Makes 18 regular muffins. Also good as mini-muffins. Bake 10 – 12 minute – check oven occasionally. CHILI
2 Tablespoons olive oil 1 Chopped onion 5 Celery Stalks, diced 1 Large green pepper, chopped 1 Pound ground beef, seasoned 1 Can 14.5 ounces diced tomatoes 1 Can 6 ounces tomato paste 1 Can 8 ounces tomato sauce 1 Can 16 ounces bottle tomato juice 4 Ounces red wine vinegar 2 Cloves garlic, minced 4 Tablespoons dark chili powder 2 Teaspoons dried cilantro 1 Tablespoon cumin 1 Teaspoon cayenne pepper 1 Pinch of white sugar Salt & Pepper to taste 1 Can drained 15 ounces red kidney beans Cook ground beef and season with salt & pepper, drain in colander. Heat oil, then saute the chili powder very slowly (about 30 seconds). Do not burn. Add onions, celery, green peppers and garlic, quickly mix thoroughly. Now add the remaining ingredients leaving the meat for last. Stir and reduce the heat and simmer for 1.5 hours, stirring often, uncovered. Kidney beans are optional. |
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BROCCOLI-CHEDDAR CORNBREAD
1 (10 oz.) Pkg. Frozen chopped broccoli, thawed and patted dry 1 (8 ½ oz.) Pkg. Jiffy Cornbread mix 3 Eggs, beaten 1 Medium onion, finely chopped 1 Cup (4 oz.) shredded sharp cheddar cheese ½ Cup (1 stick) unsalted butter, melted ½ Teaspoon garlic salt ¼ Teaspoon cayenne pepper Preheat oven to 375 degrees. Grease a 8”x8” square pan and set aside. (Use a 11”x7” or 12”x8” pan for thinner squares). Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne. Stir in broccoli. Pour into prepared pan and bake 30 minutes OR until golden and cooked thru. Cool slightly before cutting into squares. |
CORN CASSEROLE PUDDING
1 Can corn, drained 1 Can cream style corn 1 Stick margarine, cut into pieces 8 oz. Sour cream 2 Eggs 1 Package Jiffy Corn Muffin Mix Bake 40-45 minutes at 350 degrees – not covered. Then let stand for 5 minutes. (Add some sugar on the top after baked). DO NOT DOUBLE THE RECIPE, IT NEVER, EVER COOKS RIGHT. |
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CHOCOLATE FUDGE
3 - 6 Ounces of semi-sweet chocolate pieces 14 Ounce can of Eagle Condensed Milk Dash of salt 1 1/2 teaspoons of vanilla 1/2 Cup of chopped nuts Melt chocolate pieces with the condensed milk (I use a double-boiler) stirring occasionally. When the chocolate pieces are melted remove from the heat. Stir in the remaining ingredients. Spread in an 8 x 8 wax paper lined pan. Chill it for 2 hours until set. Peal the wax paper, cut into squares, cover and store at room temperature. STRAWBERRY PRETZEL SALAD
2 Cups of crushed pretzels 8 Ounce container frozen whipped topping, thawed 3/4 Cup butter, melted 2 (3 oz.) Packages strawberry flavored Jell-O 3 Tablespoons white sugar 2 Cups boiling water 8 Ounce package cream cheese, softened 2 (10 oz.) Packages frozen strawberries 1 Cup white sugar Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter and 3 Tablespoons sugar: mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cool crust. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set. |
NO FAIL SUGAR COOKIES
Professional Recipe 6 Cups flour 1 Teaspoon salt 2 Teaspoons baking powder 1 Pound unsalted butter (softened) 2 Cups sugar 2 Eggs 2 Teaspoons vanilla Cream butter and sugar until well mixed (about 5-6 minutes). Add eggs and vanilla and continue mixing. In a large bowl mix flour, salt and baking powder with a whisk. Add flour mixture to creamed mixture one cup at a time, being careful not to over beat. Mix until all ingredients are combined. Separate dough into 4 sections and place between sheets of saran wrap for easy rolling. Roll dough to about 1/4-1/2 thickness. Chill for about 4-5 hours or overnight. Cut your dough into desire shapes. Place cut cookies on parchment paper lined cookie sheets and then place them into the refrigerator to chill again. Bake at 350 for about 8-9 minutes. If you like cookies darker and crispier continue baking. Remove from oven and cool on a wire rack. Once cool, place cookies on pieces of paper towels to absorb excess butter. Now it’s time to ice the cookies. TODD'S ROYAL ICING (Mother's recipe) 5 Tablespoons meringue powder 1/2 Cup water 1/4 Teaspoon cream of tartar 3 Teaspoons vanilla or other flavoring 1/2 Teaspoon food glycerin 2 Pounds powdered sugar 3 Tablespoons – 1/4 Cup light corn syrup (different thickness of royal icing) Mix meringue powder with water, cream of tartar, vanilla and food glycerin. Mix until incorporated and frothy (no peaks). Add powdered sugar (all at once). Mix on low speed until incorporated as much as possible. If using a stand mixer, cover the mixer with a towel to prevent sugar flying everywhere. Once the icing becomes too hard to mix, start adding the light corn syrup until it reaches a consistency of stiff royal icing. Continue mixing the icing on a low speed for about 10-15 minutes making sure it does not get fluffy or begin to look like marshmallow. You can thin the icing when you need to ice the cookies. Stiff icing is used to hold together gingerbread houses and make royal icing flowers and transfers. |
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DIRTY SLUTTY BROWNIES
Your favorite chocolate chip cookie recipe mix, made as directed 1 package of Oreos Your favorite brownie mix, made as directed Spread cookie dough in an even layer on the bottom. Top with Oreos in an even layer. Spread brownie mix evenly on top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Enjoy! BAKED BEANS Lisa's Recipe
"Battle of the Best Bite" Winner!! 4 – 16 Ounce Cans of baked beans 20 Ounces can of crushed pineapple 1 Cup molasses 1 Cup BBQ sauce 2 Tablespoons yellow mustard 6 Slices of cooked and crumbled bacon 6 Ounces of fried onion, crushed 2 Teaspoons garlic powder Preheat oven to 350. Combine all the ingredients, reserving ½ of onions for later. Pour into a greased 9x13 casserole. Sprinkle with remaining onions. Cook for 1 hour. Serves 12-16. |
RASPBERRY FLUFF
1 Angel food cake 2 INSTANT French vanilla pudding boxes 16 Ounces sour cream 1 Pint fresh raspberries 20 Ounce can of raspberry pie filling 1 Container of Cool Whip Mix pudding as directed, then add sour cream and mix, set aside. Layering your Fluff: Use ½ of your Angel food cake, ripped into small pieces, putting them into your trifle dish, put in ½ of your pudding & sour cream mix, put in ½ of your pie filling, put in 1/3 of your fresh raspberries. Repeat all the steps one time. Top with the entire container of Cool Whip and then place 1/3 of the fresh raspberries on the top. You can substitute the pie filling and fresh fruit with others. Ex: Strawberry Fluff, Blueberry Fluff. PINEAPPLE BANANA FLUFF
1 Cup small curd cottage cheese 12 Ounces of Cool Whip 1 Small box of instant Banana pudding 20 Ounce can of Crushed pineapple Mix all ingredients together; chill, then mix again to ensure even distribution. |
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FRITO CORN SALAD
2 Cans corn, drained ½ Red onion, chopped ½ Pepper (red or yellow), chopped 1 Cup of shredded cheddar cheese 1 Cup of Mayo (can add more to taste) Chili Cheese Fritos Mix ingredients together except Fritos. Lightly crush ½ Frito bag for salad, the rest can be used as a topping). Mix Fritos in right before serving to avoid them getting soggy. Add rest of bag for topping. APPLE PIED COOKIES
1 Cup butter 6 Ounces cream cheese, softened 2 Tablespoons vanilla extract 2 Cups all-purpose flour 5 Teaspoons white sugar 2 Teaspoons baking powder 1 Teaspoon ground cinnamon 1 Can apple pie filling 2 Tablespoons sugar, or to taste 1 Teaspoon ground cinnamon, or to taste Preheat oven to 350. Line 2 baking sheets with parchment paper. Beat butter, cream cheese, and vanilla extract together in a large bowl until smooth. Add flour, 5 teaspoons sugar, baking powder, and 1 teaspoon cinnamon, mix until dough comes together. Roll dough into a 1/4-inch thick round on a floured work surface. Cut out 48 circles with a cookie cutter. Top 24 dough circles with a teaspoon of apple pie filling. Cover with remaining 24 dough circles. Crimp edges with a fork to seal. Arrange cookies on lined baking sheets. Bake in the preheated oven until cookies are golden brown, 23 to 29 minutes. Cool for 5 minutes. Mix 2 tablespoons sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll warm cookies in sugar and cinnamon mixture until coated. Transfer to a wire rack to cool – about 10 minutes. |
POTATO SALAD
4 Cups of diced Idaho potatoes 1 ½ Cups diced celery ½ Cup diced onion 2 Tablespoons parsley Dressing: 1 Cup Hellmann’s Mayo 1 Tablespoon white vinegar 2 Teaspoon French’s mustard ½ Teaspoon celery seed 1 Teaspoon salt ¼ Teaspoon pepper Carefully combine dressing with other ingredients one day ahead of eating. RASPBERRY FLUFF
1 Angel food cake 2 INSTANT French vanilla pudding boxes 16 Ounces sour cream 1 Pint fresh raspberries 20 Ounce can of raspberry pie filling 1 Container of Cool Whip Mix pudding as directed, then add sour cream and mix, set aside. Layering your Fluff: Use ½ of your Angel food cake, ripped into small pieces, putting them into your trifle dish, put in ½ of your pudding & sour cream mix, put in ½ of your pie filling, put in 1/3 of your fresh raspberries. Repeat all the steps one time. Top with the entire container of Cool Whip and then place 1/3 of the fresh raspberries on the top. You can substitute the pie filling and fresh fruit with others. Ex: Strawberry Fluff, Blueberry Fluff. |
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FRESH SALSA
½ Cup sliced canned jalapenos 2 Medium onion, quartered ½ Teaspoon Cumin 5 Garlic cloves, halved 2 Cans (one 28 ounces, one 14-1/2 ounces) fire roasted whole tomatoes, drained 2 Cans (both 14.5) fire roasted diced tomatoes 5 Fresh cilantro sprigs 3 Jalapenos without seeds. Add another 1 with seeds for heat. 1 Teaspoon salt 2 Tablespoon lime juice Tortilla chips Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Wear disposable gloves when cutting Jalapenos; the oils can burn skin. Avoid touching your face. FRUIT SALSA
8 Ounces of raspberries, quartered (smallest container) 16 Ounces of strawberries, diced 2 Golden delicious apples, diced 5 or more tablespoons of raspberry preserves Cut and combine one day ahead of your eating date. TODD'S MEXICAN RICE
Cooks perfectly in a rice cooker! 1 Cup brown basmati rice (white if you can’t find brown) 2 1/4 Cup Chicken broth 3 Ounces tomato paste 2 Tablespoons butter 1/2 Cup onion – diced 2 Garlic cloves – minced 2 Ounce can of green chilies – diced 1 Tablespoon Cumin 1 Dash pepper 1 Dash red pepper flakes Fresh cilantro/parsley for color Add all to your rice cooker, stir, turn on rice cooker (normal cooking setting). Once cooked, stir to mix well. If necessary after cooking, add small amounts of more chicken broth for moisture. |
STRAWBERRY SALSA
2-1/2 Cups finely chopped fresh strawberries 1 Cup chopped green pepper 2 Tablespoons chopped green onions 2 Tablespoons minced fresh parsley 1/3 Cup prepared Catalina salad dressing Dash hot pepper sauce Pepper to taste In a large bowl, combine the strawberries, green pepper, onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield: 3 cups. PORK CARNITAS TACO FILLING
4 pounds pork shoulder, cut into large pieces Rosemary, salt, pepper, garlic, 2 onions chopped. Cook in slow cooker on low for 6-8 hours. Cool pork, refrigerate. Cut into very small cubes. Add the following into a cooking pan: 1 onion, diced 2 tablespoons lime juice 1 tablespoon red pepper ½ teaspoon ground cumin ¼ teaspoon ground cinnamon 3 cans of chicken broth Combine all ingredients except broth. Mix broth in to a stage where ingredients (with pork) is very wet, but not soaked. Simmer for 20 minutes, keeping mixture wet. When finished, mixture should be very wet, but not watery. Simmer longer to reduce broth if necessary. CHEESE CARROTS
3 Ounces cream cheese 6 Ounces cheddar cheese, finely shredded ¼ Teaspoon paprika 1/8 Teaspoon onion powder 1/8 Teaspoon celery salt 1/8 Teaspoon granulated garlic or garlic powder A few sprigs of parsley Using a fork combine all the ingredients together until somewhat combined, then using your hands, work the cheese mixture to combine more thoroughly until smooth. Divide the cheese mixture into 5-6 sections. Using your hands form carrot shapes. Add details to cheese carrots with a knife. Arrange cheese carrots on platter. Add sprigs of parsley to create carrot tops. Cover and refrigerate until ready to serve. Serve with crackers. |