Showing posts with label Candies. Show all posts
Showing posts with label Candies. Show all posts

JESSICA'S CHRISTMAS TREE CAKE BALLS

4 (5-count) boxes vanilla Little Debbie Christmas tree cakes, crumbled

2 - 8oz. packages cream cheese, room temperature

1 - 7 oz. package white candy melts

1 - 24 oz. package white almond bark

Red and green colored sanding sugar or sprinkles


Instructions: 

Prepare a baking sheet with waxed paper or parchment paper.

In a large bowl, beat together the crumbled cakes and cream cheese until well combined. 

Using a small cookie scoop, portion the cream cheese/cake mixture into 1 inch balls and roll into a smooth ball. Repeat with remainder of the mixture, placing onto the paper lined cookie sheet. 

For best results, place the rolled balls in the freezer until very firm before proceeding with dipping and decorating.

Place the white candy melts and white almond bark in a microwave safe bowl and microwave on high for 1 minute. Stir vigorously to allow the candy to continue melting with the residual heat. Return the candy to the microwave and heat in 15-second intervals, stirring well between each, until the candy mixture is smooth. If the candy is too thick for dipping, add up to 1 tablespoon of vegetable shortening or coconut oil and stir well. 

Dip each ball into the white melted candy mixture, tapping on the side of the bowl to remove excess melted candy, then place dipped candy back onto the paper lined cookie sheet, decorating immediately with colored sugar or sprinkles if desired.

Place the dipped candy on the cookie sheet in the refrigerator for about 1 hour or until firm. Keep stored in the refrigerator in an airtight container between layers of waxed paper.

12/23/2024 11:26:00 AM | Labels: , | 0 Comments  

JESSICA'S WHITE CHRISTMAS FUDGE

 


1 teaspoon plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
1 package of vanilla or white chocolate chips
1 - 7oz. jar marshmallow creme
1 teaspoon vanilla extract
2 cups walnuts coarsely chopped
1 cup dried cranberries coarsely chopped

Line an 8 inch square pan with foil and grease the foil with 1 tsp butter, set aside. In a heavy saucepan, bring sugar, sour cream, and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees, about 15 minutes.

Remove from the heat. Stir in chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature. When cool, lift fudge out of pan and remove foil. Cut into squares. Refrigerate in an airtight container.

Yields 3 pounds.

10/14/2020 07:24:00 PM | Labels: , | 0 Comments  

BIG MAMA'S TOFFEE

1 c. chopped pecans
1 c. sugar
1 c. real butter, no substitutes
1/4 c. water
 
12 oz. chocolate chips
 
Line a 9×13 pan with foil, butter the foil. Spread pecans on the foil. Mix sugar, water and butter in a skillet. Bring to a boil, stirring constantly until caramel colored. Pour over pecans. Spread chocolate chips over mixture. Wait until it cools and break into pieces. Eat until you make yourself sick.

**Mel's original recipe can be found HERE. I want her to receive full credit for this sinful creation.
 
 

12/24/2013 12:11:00 AM | Labels: | 0 Comments  

FANTASY FUDGE

3 cups sugar
3/4 cup butter or stick margarine
2/3 cup evaporated milk, such as Pet or Carnation
12 ounce pkg. semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup nuts (optional)
1 teaspoon vanilla

Directions:

1  Mix butter, sugar and milk in a large saucepan or Dutch oven.

2  Heat until 230 degrees on a candy thermometer, stirring
    constantly. Or, if you don't have a candy thermometer, bring
    to a full rolling boil and cook 4 to 5 minutes, stirring constantly.



3  Remove from heat.

4  Stir in chocolate chips a little at a time until melted.

5  Stir in marshmallow creme, vanilla and chopped nuts if desired.

6  Spread into a buttered 13" by 9" by 2" pan.

7  Cool to room temperature.

8  Cut into squares.

12/23/2013 05:55:00 PM | Labels: | 0 Comments  

Diane's Bon Bons

Diane's Bon Bons

Basic Filling:

2 sticks butter or margarine, softened (I always use real butter)
8 oz. cream cheese, softened
2 teaspoons good vanilla
2 (1 lb.) packages confectioner's sugar (**More sugar may be needed)

1 or more (12-oz.) packages of semisweet chocolate chips
1/2 block or more of *paraffin
(*Gulfwax is a common brand here, and it's sometimes found with the jelly making supplies or with the candle making supplies. You can make these without the paraffin, but the chocolate is pretty soft without it.)

In a LARGE bowl, with your hands, mix the butter, cream cheese and vanilla until well-combined. Start adding sugar, mixing well with your hands after each addition, until you have a firm mixture. This is the basic cream cheese filling and you may proceed to dipping in melted chocolate, or divide the filling and make other flavors.

For other flavors:

Add coconut, chopped pecans or cocoa to the basic filling if desired. If you divide the filling, you can make several different kinds of bon bons. I have formed the basic filling around maraschino cherries and they're great. Vary the amount of coconut, pecans, etc. to your taste. You may add peanut butter to the basic filling for peanut butter bon bons, or buckeyes, but be prepared to add more confectioner's sugar to make it firm enough to roll.

To make bon bons:

Roll into quarter-sized balls between your palms and place on foil-lined cookie sheets. As you fill up a cookie sheet, place it in the freezer. When all candy is frozen firm, melt 1 (12-oz.) package of semisweet chocolate chips with ½ block of the paraffin, grated with a vegetable peeler or a knife, in a double boiler over medium-low heat. Take only a few of the bon bons out of the freezer at a time and dip into the melted chocolate one at a time with a toothpick, skewer, or a large paper clip that has been straightened, leaving a loop on one end to use as a handle. Dip and shake off excess chocolate, then place back onto the foil-lined cookie sheet. Place dipped candy back in the freezer as you get a cookie sheet full. According to how much candy you make, you may have to add more chocolate chips and paraffin as you dip the bon bons.

After the candy refreezes, place it in freezer bags or airtight containers for long storage. Store in the freezer and take out just the amount desired 1 hour before you need them to thaw.

Be sure you keep up with which flavor is on each cookie sheet, as I know from experience it's almost impossible to tell which flavor is which after they're dipped in chocolate. We play candy Russian roulette every time I make these because I lose track of which flavor is on which cookie sheet. Not necessarily a bad thing, though, especially if you like all the flavors.

Makes about 4 pounds of candy, according to how much you add for other flavors.

This recipe is at least 30 years old, and a favorite of the *Cook family and extended families. We've perfected it over the years, and it is almost impossible to mess up.

*Note: My maiden name was Cook.

12/07/2006 07:17:00 PM | Labels: | 2 Comments  

NEW RECIPES, JUNE 18, 2006

BAKED POTATO SOUP


4 large baking potatoes
1 cup sour cream
6 cups milk
2/3 cup butter
¼ cup thinly sliced green onions
2/3 cup all-purpose flour
10 bacon strips, cooked and crumbled
¾ tsp. salt
1 cup shredded cheddar cheese
¼ tsp. pepper


Bake potatoes at 350° for 65-75 minutes or until tender. Cool completely; peel and cube. In a large Dutch oven, make a roux with the flour, butter, salt and pepper. Stir or whisk until smooth. Gradually stir in milk, stirring constantly. Bring to a boil; cook and stir 2 minutes, or until thickened. Remove from heat. Stir in sour cream. Add potatoes and green onion. Garnish each serving with bacon and shredded cheese. Makes about 10 servings. Leftover potatoes may be used instead of baking potatoes especially for this.



BLACKBERRY JAM CAKE

2 sticks margarine
1 jar blackberry jam
3 eggs
1 ¼ cups sugar
2 ½ cups self-rising flour
1 ½ tsp. vanilla
¼ tsp. baking soda mixed into 1 cup buttermilk

Combine in a medium size bowl:

1 cup chopped pecans
1 cup chopped walnuts
1 cup flaked coconut
¼ cup self-rising flour (do not omit the flour)
1 cup raisins

Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and milk a little at time until all is used. Mix well; fold in the nut mixture and mix well. Pour into 3 greased and floured round cake pans and bake at 325° to 350° until cake springs back in the center and pulls away from the sides of the pans. Cool thoroughly on wire racks. (I sometimes bake this in 2 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)


Glaze for the Jam Cake:

1 cup sugar
1 cup canned milk
½ cup light syrup
1 tsp. vanilla

Boil for 5-10 minutes until as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.

For the Cook family, this is a family tradition. I can’t remember a Christmas that Mom didn’t make at least 1 jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made a week or more ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist. There are a lot of childhood memories baked in each of these cakes. I know Ducky, Sue, Cecil and our other sister, zztop, will agree with me.


CREAMY BANANA PUDDING

1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4-serving size) pkg. instant vanilla pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3-4 medium bananas, sliced and dipped in lemon juice

In a large bowl, combine the sweetened condensed milk and water. Add the pudding mix and beat well. Chill 5 minutes. Fold in the whipped cream. Spoon 1 cup of the pudding mixture into a 3-quart glass serving bowl. Top with1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Serve. Refrigerate leftovers.



DIANE’S SCOTTISH SHORTBREAD

2 sticks butter, softened (1/2 lb.)
2 cups plain flour
½ cup confectioner’s sugar
¼ tsp. salt

*NOTE: I have used ½ butter flavored shortening and ½ butter and it is still good. Be sure you use only real butter, not margarine, or it won’t be fit to eat. Also, you may add a little more or less powdered sugar if you like the shortbread sweeter or less sweet, to your taste. This dough doesn’t rise much at all, so roll it out to the thickness you want the finished cookie to be. This is a very soft dough, but if you mess up, just mash it back together and re-roll it. Also, add the scraps from each rolling into the unused dough and re-roll with the new dough. It is almost impossible to mess it up. It does stick to the rolling pin, so watch for that. Don’t use too much flour as you roll it out or it will be tough. I’ve found the easiest way to move it from the bread board to the cookie sheet is to use a cake frosting spatula or a large bladed knife, like a butcher knife or a chef’s knife. I hope I haven’t made this seem more complicated than it really is, I’m just trying to share some of my experience with it. Good luck, I hope they turn out great for you.

Preheat oven to 350°. With an electric mixer, cream the softened butter, then gradually add the confectioner’s sugar, beating well. Mix the flour and salt together, and add to the butter mixture with a spoon, then mix with your hands until well combined. Roll out about ¼ of the dough on a floured board until is about ¼ inch thick. Cut with a sharp knife or a pizza cutter into rectangles or any shape desired and place onto an ungreased cookie sheet. (I use the new non-stick foil.) Prick each cookie with a fork and bake for 15-25 minutes, or until lightly browned around the edges. Time may vary quite a bit because of humidity, different ovens, and moisture content of the butter. You just have to keep checking until you can judge about how long each batch will take. Makes about 24 1x2-inch bars.


EASY PIE CRUST

1 1/3 cups all-purpose flour
½ tsp. salt
½ cup vegetable shortening
3 tbsp. ice water

With a pastry blender or 2 knives, blend the flour, salt and flour together until it resembles small peas or crumbs. Add the ice water, reserving about a teaspoon, until it comes together and forms a ball. If it still has dry spots, add the remaining water. Another teaspoon or so of ice water may be added, a drop or two at time, if needed. When it forms a ball, place on a floured board, gently knead a few times and form into a smooth, flattened ball. The secret to good pie crust and biscuits is to work the dough as little as necessary. Working the dough toughens it. With a floured rolling pin, roll out to an even thickness, turning occasionally as needed to be sure it doesn’t stick. It should be rolled until it is about 1 inch bigger diameter than your pie pan. Fold in half and gently transfer to your pie pan. Center in your pan, and cut off the excess dough even with the edges of the pan.

Use in any recipe calling for an un-baked pie crust, or to bake for a pre-baked crust, line the bottom of the crust with dry beans just to cover the bottom of the crust, or a pie chain, and bake at 400° for 10-15 minutes, watching closely for burning. Cool and use as directed for any recipe calling for a baked pie shell. Double, triple, etc, as needed to make the desired number of crusts. This is the recipe off the can of a famous shortening.


HOMEMADE LEMONADE


6 large lemons
1 cup sugar
½ cup water

Grate 1 teaspoon of the yellow zest from one of the lemons. Squeeze ¾ cup juice from the lemons. Combine sugar and water in a small saucepan and boil until reduced to about ¾ of a cup, 3-4 minutes. Add juice and zest to the syrup and refrigerate in a tightly sealed container. To make lemonade: Add 3 tablespoons syrup to 1 cup water and pour over ice. Adjust proportions to taste. Delicious, especially when it’s HOT!


MEXICAN CHICKEN CASSEROLE

1 3-lb. frying chicken, cut up, or 4 large chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium bag nacho cheese tortilla chips
1 lb. loaf pasteurized process cheese
1 can diced tomatoes with green chilies, hot or mild, your choice

Boil the chicken until tender; let cool and bone, discarding fat, skin and gristle. Pull apart into bite-size pieces. Mix soups and diced tomatoes and green chilies in a medium saucepan. Cook over medium heat, stirring occasionally, until hot. In a greased 13x9x2 casserole dish, layer in this order: half the meat, half the chips, half the soup mixture, and half the cheese, sliced. Repeat for the rest of the ingredients, ending with soup mixture over all. Bake at 375° for 20-25 minutes or until heated through and lightly browned.

It may be necessary to cover loosely with foil toward the end of the baking time to keep the chips and cheese that are not covered by the soup mixture from getting too brown. Half to one cup of reserved chicken broth may be added if too dry. This is one of my very favorite casseroles, and I know it’s been in my family for at least 30 years. This used to be a Sunday dinner favorite. Mmm mmm, good.



PEANUT BUTTER FUDGE


2 cups sugar
1 1/3 cups peanut butter
½ cup milk
1 (7-oz.) jar marshmallow crème


In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Remove from heat and quickly stir in peanut butter and marshmallow crème. Mix well, then quickly pour into a buttered 8-inch square pan or dish. Chill until set. Cut into squares. Yields 3-4 dozen pieces.



POPPY SEED CHICKEN


2 stacks of round buttery crackers, crushed
1 can cream of celery soup
2 sticks butter or margarine
8 oz. sour cream
2 tbsp. poppy seeds
4 cups cooked, chopped chicken
1 can cream of chicken soup

Melt butter or margarine; add cracker crumbs and poppy seeds. Mix well. In another bowl, stir together soups, sour cream and chicken. Place half of crumb mixture in a greased casserole. Pour soup mixture over crumbs in casserole, then top with remaining crumb mixture. Bake at 350° for 1 hour.


SNACK CRACKERS

1 lb. box saltine crackers
1 ¼ cups vegetable oil
1 pkg. dry buttermilk ranch dressing mix
2 tsp. ground cayenne pepper, or to taste

Open crackers and divide between 2 half-gallon size resealable storage bags. Mix oil, cayenne, and dressing mix thoroughly. Pour half over each bag of crackers. Seal and turn to coat crackers. Keep for 14 hours before eating, turning often to distribute seasonings among crackers. Delicious, and for those who like them milder or hotter, adjust pepper to your own personal taste. Just about all our bunch loves these.

6/18/2006 09:43:00 PM | Labels: , , , , , , , , | 3 Comments  

TUNA CHEESE BALL AND OTHERS

TUNA CHEESE BALL

1 can tuna in oil, drained
8 oz. pkg. cream cheese, softened
1/4 cup grated onion
1/2 tsp. garlic powder
2 tbsp. dry parsley flakes, or 4 tbsp. fresh
1/2 tsp. seasoning salt
1/2 tsp. sugar 2 tsp. paprika
1/2 cup finely chopped pecans, divided

Mix all ingredients except 1/4 cup pecans and paprika in a medium bowl till well blended. Using plastic wrap, roll into 1 or 2 balls or logs, then turn out of plastic wrap. Sprinkle with paprika then roll in remaining pecans. Wrap in plastic wrap and chill till firm. Remove from fridge 30 minutes before serving. Makes 1 (10 oz.) ball, or 2 (5 oz.) balls.

This is very easy to make and it's delicious. I've made it for church fellowships MANY times and I've never had leftovers to bring home. It's good with any kind of crackers.


SHERBET PUNCH

1/2 gallon sherbet, any flavor, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

In a punchbowl or large bowl, mix all ingredients. Serve with clumps of sherbet still frozen.

For orange punch, you may use:

3 cups orange juice, chilled
1/2 gallon orange sherbet, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

For pineapple punch:

3 cups pineapple juice, chilled
1/2 gallon pineapple sherbet, softened
1/2 2-liter bottle lemon-lime soda
1/2 2-liter bottle ginger ale

This can be increased, but make sure your container will hold it all. Delicious! This is the punch that we serve at most of the showers and parties and fellowships at church that everyone loves so much. The juices can be omitted and it is still good with just the sherbet and sodas. We like it best when some of the sherbet is still frozen and floating in globs.


ITALIAN CREAM CAKE

1 stick butter, softened
1/2 cup good shortening
2 cups sugar
5 eggs, separated
2 cups plain flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. good vanilla
1 cup shredded coconut
1 cup chopped pecans
1 tsp. salt

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla. Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans. Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans. While layers are cooling, prepare frosting:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp. good vanilla
chopped pecans for garnish

Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting then last layer. Frost cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it's just not the same. Keep cake refrigerated.


MILLIONAIRE PIE

8 oz. tub frozen whipped topping, thawed
8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar

Mix together well.

1 can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans

Add to first mixture, mix well. Pour into:

1 or 2 prepared graham cracker crusts. Chill and serve. Keep leftovers refrigerated.


DIANE'S GLAZED PECANS

1 egg white, beaten stiff
2 1/2 cups pecan halves
3/4 cup firmly packed brown sugar
1 tsp. good vanilla
dash of salt

Preheat oven to 250 degrees.

Beat the brown sugar, salt and vanilla together with the beaten egg white in a medium bowl on medium speed with an electric mixer until well combined, about 1-2 minutes. Add pecans and mix WELL, turning to coat pecans on all sides with the egg white/brown sugar mixture. Spread out on a foil-lined cookie sheet(s), separating with forks into a single layer and as individually as possible. Bake at 250 degrees for 30 minutes, then turn off oven, leaving pecans in oven. Let set in oven for at least 30 minutes, or until crisp and dry. Remove from oven and cool on wire rack in pan. Break apart if necessary and (if there's any left to store!) store in an airtight container. Enjoy! It's a tradition for me to bring this candy to our church Christmas parties and fellowships. Everyone raves over it, and it's SO easy.


DIANE'S BANANA BREAD

2 eggs 1 tsp. soda
1 1/2 cups sugar
1 tsp. good vanilla
1/2 cup oil
1 tsp. baking powder
2 cups plain flour
1/2 tsp. salt
3 ripe bananas, mashed
1 cup chopped nuts
3/4 cup buttermilk

Preheat oven to 350 degrees.

Cream together with mixer the eggs, oil, vanilla, sugar and buttermilk. Add the mashed bananas and blend well. Sift together all dry ingredients except nuts. Stir dry ingredients by hand into creamed mixture until blended, then stir in nuts. Pour into 2 or 3 greased and floured loaf pans and bake at 350 degrees until a toothpick inserted near the center comes out clean. Cool on wire racks in pans for 10 minutes, then carefully remove from pans and finish cooling on racks. Serve or wrap well for later. This is the best banana bread I have ever had, bar none. This freezes beautifully if well-wrapped.


DIANE'S FANCY POUND CAKE

1 cup butter, softened (no substitutes)
8 oz. pkg. cream cheese, softened (we use 12 oz.)
3 cups sugar
3 cups self-rising flour
6 eggs
1 1/2 tbsp. good vanilla

Preheat oven to 350 degrees.

Cream together butter and cream cheese with sugar on medium speed with mixer for 3-5 minutes, till light and fluffy. Add eggs one at a time, then add vanilla. Add flour a little at a time until all is combined. Pour into a greased and floured tube pan, Bundt pan, or 2 or 3 loaf pans and bake at 350 degrees for 60-80 minutes, or till a toothpick inserted near the center comes out almost clean. This is a moist, dense cake, so if it gets too done, it will be too dry. You just have to use your own judgment as to when it's done enough. Great as is, or dust with powdered sugar, or serve with fresh sweetened strawberries and whipped cream. Yum! !


MAMA'S CHEESECAKE

3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup (8 oz.) sour cream
3 eggs
1 tsp. good vanilla

Crust:

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Preheat oven to 300-325 degrees.

Combine crumbs, sugar and melted butter in a small bowl. Mix well and press into an 8 or 9 inch springform pan. Press evenly into bottom and 2 1/2 inches up sides of pan. Set aside.
In a large mixing bowl, beat softened cream cheese until fluffy, then add sour cream and sugar alternately. Add vanilla, then eggs, one at a time, mixing well after each. Pour into prepared pan and bake slowly for 45-60 minutes, or till almost set in the center. It should still jiggle just a little in the center. Cool on a wire rack, then cover well and refrigerate. Best if allowed to ripen 24-48 hours in the fridge.

This is our favorite dessert for the holidays or anytime. May be topped with cherry or any pie filling, but we love it best plain.


OLD FASHIONED COCONUT CAKE

1 cup vegetable oil
1 cup sugar
1 cup buttermilk
1 3/4 cup self-rising flour
1/2 tsp. baking soda
3 egg yolks (reserve whites for frosting)
1 tsp. good vanilla

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl. Beat with mixer until well blended. Spray 13x9 oblong baking pan with vegetable oil spray. Dust LIGHTLY with flour. Pour batter into prepared pan and bake at 350 degrees until lightly browned, cake springs back and toothpick inserted near the center comes out clean. Place on wire rack and prepare frosting:

3 egg whites, beaten stiff
1 cup sugar
1 cup light corn syrup
Shredded coconut to taste (or omit if desired)
Boil sugar and syrup for 3 minutes. With mixer running, pour in a small stream over beaten egg whites; combine well. Beat until thick and glossy, then pour over warm cake. Sprinkle with coconut if desired.

Oh, Mercy, this will make you hurt yourself!!


DIANE'S SUGAR COOKIES

1 cup good shortening
1 cup powdered sugar
1 egg
2 tsp. good vanilla
2 cups sifted plain flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees.

Cream together shortening, sugar, eggs and vanilla until light and fluffy. Sift together flour, cream of tartar, soda and salt; add to creamed mixture in thirds, blending well after each addition. It's not necessary to chill this dough, but if it's too soft to work with, you may chill it for several hours or overnight if desired before making into cookies. This makes crisp, delicate cookies. The less you work with the dough, the better they are. To bake, roll between your hands into quarter-sized balls, then flatten with a smooth-bottomed glass dipped in oil, then in granulated sugar. Bake at 375 degrees on cookie sheets lined with foil until lightly browned around the edges. Makes 4-5 dozen cookies.
These are my favorite cookies. I've made these since I was about 10 years old, so long ago that I've forgotten where I got the recipe.


BROCCOLI RICE CASSEROLE

3 cups cooked, torn chicken breast OR 1 lb. roll breakfast sausage, crumbled, browned and drained
4 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. loaf processed cheese spread, cubed, divided
1 lb. chopped frozen broccoli
1/2-1 tsp. seasoning salt
cayenne pepper to taste

Preheat oven to 350 degrees.

In a large Dutch oven, cook broccoli as directed on package till just tender crisp. Drain excess water and add all ingredients except half of cheese. Mix well over medium low heat, stirring to keep from scorching. When heated through, pour into a large baking pan or casserole dish sprayed with nonstick cooking spray, and bake at 350 degrees for 30-45 minutes or till bubbly all over. Distribute remaining cheese over top and return to oven for 3-5 minutes or until cheese is melted.

This is Lamar's favorite dish, next to chicken and dressing. Jessica loves it, too. I like it best with the sausage, but the chicken is good, too. This stands alone as a one dish meal, and it's great with a salad and rolls.


TACO SOUP

1 lb. ground chuck
1 medium onion, chopped
1 can ranch-style beans
1 can kidney beans
1 can white shoepeg corn
1 can diced tomatoes and green chilies
1 envelope dry ranch dressing mix
1 can diced tomatoes
1 can chili beans
1 can pinto beans
2 envelopes taco seasoning mix
2 cans water, or to taste
corn chips and shredded cheese as desired

Brown ground chuck and onion until done; drain and rinse if desired. Using a LARGE pot, combine all ingredients except chips and cheese and heat 20-30 minutes or until heated through and flavors are blended. Top with shredded cheese and serve with corn chips.

I use whatever beans and corn I have on hand, and it's always delicious. I also add cayenne pepper to make it spicier.

6/17/2006 05:04:00 PM | Labels: , , , , , , , , , | 8 Comments  

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