Dec. 6
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1 tsp. unflavored gelatin
1 tbsp. cold water
2 pkgs. (3 oz.) cherry gelatin
2 cups boiling water
1 can (14 oz.) whole-berry cranberry
sauce
1 can (8 oz.) crushed pineapple,
drained
1/4 cup chopped celery
In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. Yield: 12 servings.
3 LAYER KEEBLER BARS (From food.com) 12-6-14
Club crackers
2/3 cup sugar
1/2 cup brown sugar
1 cup crushed graham cracker
1/4 cup milk
1/2 cup margarine
2/3 cup peanut butter
1/2 cup chocolate chips
1/2 cup butterscotch chips
Line a lightly greased 9x13" pan with whole club crackers. Heat sugars, graham cracker crumbs, milk, and margarine to a slow boil. Pour over crackers in pan and add another layer of Club crackers. Melt together peanut butter, chocolate chips and butterscotch chips. Pour over crackers and cool.
HOMEMADE MILK CHOCOLATE PUDDING (From bakedbyrachel.com) 12-6-14
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 tsp. salt
3 tbsp. cornstarch
1/2 cup heavy cream
2 cup milk
7 oz. milk chocolate
1 tsp. vanilla
In a medium bowl, mix together cocoa powder, sugar and salt. In a second medium bowl, whisk together cornstarch and cream. In a medium/large saucepan over medium heat milk until just nearly boiling. Remove from heat, pouring roughly half of the milk into cream mixture, whisking as you pour. Add dry ingredients, whisking well. Pour cocoa mixture into remaining milk. Cook 1 minute over medium heat, whisking constantly until thick and bubbly. Remove from heat, add milk chocolate pieces and vanilla. Whisk until smooth. Transfer to serving dishes or a large bowl. Serve warm or cover and chill for a minimum of 30 minutes. Serve with optional sweetened whipped cream.
SWEET POTATOES 12-6-14
4 cups sweet potatoes, cooked, skinned
and mashed
1/2 cup sugar
2 beaten eggs
dash salt
1/2 cup milk
1/2 tsp. vanilla
Mix together. In a small bowl combine:
1/3 cup flour
4 tbsps. real butter
scant 1/2 cup brown sugar
Mix together and add to sweet potatoes. Top with 1/2 cup chopped pecans and bake at 350° for 30 minutes.
3 LAYER KEEBLER BARS (From food.com 12-6-14) 12-13-14 Top of page
Club crackers
2/3 cup sugar
1/2 cup brown sugar
1 cup crushed graham cracker
1/4 cup milk
1/2 cup margarine
2/3 cup peanut butter
1/2 cup chocolate chips
1/2 cup butterscotch chips
Line a lightly greased 9x13" pan with whole club crackers. Heat sugars, graham cracker crumbs, milk, and margarine to a slow boil. Pour over crackers in pan and add another layer of Club crackers. Melt together peanut butter, chocolate chips and butterscotch chips. Pour over crackers and cool.
APPLE CRISP (From southernfood.about.com) 12-13-14
3 pounds tart apples
2 tbsps. lemon juice
1/2 cup light brown sugar
1/2 tsp. cinnamon
Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine. In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts. Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned. Serve the crisp warm or at room temperature with a scoop of vanilla ice cream or a drizzling of heavy cream.
SALTED NUT ROLL BARS (From cooks.com) 12-13-14
16 oz. jar dry roasted peanuts
3 tbsps. butter
1 can sweetened condensed milk
12 oz. peanut butter chips
10 oz. mini marshmallows
Melt butter and chips. Add sweetened condensed milk. Cook for 2 minutes. Put in 1/2 of marshmallows. Let them melt, then add other half. Grease pan, cover bottom of a 9x13" pan with half of the peanuts. Add cooked mixture; spread. Then add rest of peanuts.
SALTED NUT ROLL BARS 12-13-14
1 box yellow cake mix
1 egg
1 stick butter
Put cake mix in a bowl and add egg and butter. Mix together until a dough forms. Press into the bottom of a 9x13" pan. Bake at 350°for 10-12 minutes. Cover with mini marshmallows. Return to the oven and bake another 3-4 minutes until marshmallows begin to puff. Remove from oven and let cool.
In a saucepan, combine:
2/3 cup white corn syrup
1/4 cup butter
When it boils, remove from heat and add the peanut butter chips and stir until completely melted. Pour over marshmallows and top with peanuts. Serve when firm.
APPLE GOODY 12-13-14
Topping:
3/4 cup flour
3/4 cup brown sugar
3/4 cup rolled oats
1/4 tsp. baking powder
1/4 tsp. soda
1/2 cup melted butter
Combine together. Can be made ahead or in large batches.
8 cups sliced apples
2 tbsps. flour
1 1/2 cups sugar
2 tsps. cinnamon
dash nutmeg
Combine together and put in 9x13" pan. Top with topping. Bake at 350°for 1 hour.
APPLE CRISP 12-13-14
I
3/4 cup sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
II
1 cup brown sugar
1 cup quick oatmeal
1 cup flour
1/2 tsp. baking powder
1/4 tsp. soda
1/2 cup melted butter
1 quart sliced apples
1/2 cup water
Put apples in a 9x9" baking dish and add water. Sprinkle with mixture I. Place mixture II even over apples. Sprinkle with more cinnamon. Bake at 350° for 45 minutes.
CHOCOLATE PIZZA 12-20-14 Top of page
12 oz. real chocolate chips
1 pound white almond bark, divided
2 cups mini marshmallows
1 cup rice krispies
1 cup dry roasted peanuts
6 oz. maraschino cherries, drained
and halved
1 tbsp. green cherries, quartered
1/3 cup coconut, optional
1 tsp. oil
Microwave the chips and 14 oz. of almond bark in a large bowl. Heat until smooth. Stir in peanuts, rice krispies and marshmallows. When well coated, pour onto a greased glass plate. Melt one of the remaining squares of almond bark with oil and drizzle over top. Add cherries for garnish. Serve with silver knife.
AMANA COLONIES PICKLED HAM (From grouprecipes.com) 12-20-14
2 cups cubed ham
2 cups water
1 cup cider vinegar
1 Tbsp sugar
1 large onion, sliced into rings
or chopped
1 Tbsp whole mixed pickling spice
1 tsp salt
Put pickling spice in a small cheesecloth bag and tie shut. Place all ingredients except ham in a sauce pan. Bring to boil and add cubed ham. Cover and simmer for 20 minutes. Remove spice bag and cover and chill before serving.
MILKY WAY FUDGE (12-10-05) 12-20-14
1 can sweetened condensed milk
12 oz. semi-sweet chocolate chips
1 tsp. vanilla
3 Milky Way candy bars, cut into chunks
Microwave together and pour into 9x9 buttered dish.
NUTS AND BOLTS (CHEX MIX) 12-20-14
Preheat oven to 300°.
Melt in large heavy saucepan:
1 1/2 pounds butter
1 heaping tbsp. garlic salt
1 heaping tbsp. onion salt
1 heaping tbsp. celery salt
1 heaping tbsp. seasoning salt
1 cup WOR sauce
Let simmer and stir until all is dissolved.
In a LARGE roasting pan:
1 box corn chex
1 box rice chex
1 box wheat chex
1/2 bag thin pretzel sticks
2 pounds deluxe mixed nuts
1 box cheerios
Combine and mix well. Pour melted butter mixture over cereals. Put lid on roaster and tumble to mix or stir very carefully with wooden spoon. Put covered roaster in oven and stir every 20 minutes for 1 hour. Let bake another hour uncovered, stirring every 20 minutes. Let cool. Store in large, airtight container.
SWEET POTATOES (12-6-14) 12-27-14 Top of page
4 cups sweet potatoes, cooked, skinned
and mashed
1/2 cup sugar
2 beaten eggs
dash salt
1/2 cup milk
1/2 tsp. vanilla
Mix together. In a small bowl combine:
1/3 cup flour
4 tbsps. real butter
scant 1/2 cup brown sugar
Mix together and add to sweet potatoes. Top with 1/2 cup chopped pecans and bake at 350° for 30 minutes.
SAUSAGE STUFFED MUSHROOMS (From recipe.com) 12-27-14
24 medium mushrooms
2 tbsps. butter, melted
1/4 lb. bulk pork sausage
1 cup Pace® Picante Sauce
1/2 cup dry bread crumbs
Chopped fresh cilantro leaves or
fresh parsley
Heat the oven to 425°. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan. Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat. Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap. Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
ADDICTIVE CRUNCH (jan/feb94pg6) 12-27-14
1 box Corn Chex cereal
1 box Rice Chex cereal
1 box Crispex cereal
1 lb. pecans
Combine and place in large roaster.
2 lbs. brown sugar
1 cup light corn syrup
1 lb. butter
Combine, bring to boil and simmer five minutes. Pour syrup mixture over cereal in roaster. Mix well. Spread cereal onto sprayed cookie sheets. Bake at 200° one hour.
LAZY DAY LASAGNA (2-1-14 same except pepper was 1/8 tsp.) 12-27-14
12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and
drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese
In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese.
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