Dec. 1 Dec.
8 Dec. 15
Dec.
22 Dec. 29
1 1/8 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla
1 egg
1 1/2 cups semi-sweet chocolate chips
1 cup sweetened coconut flakes
3/4 cup sliced almonds
coconut extract, optional for extra moisture and coconut
flavor
Preheat oven to 375°. In a small bowl, whisk the flour, baking soda and salt together and set aside. Using a mixer, cream butter and sugars. Add vanilla and egg. Slowly blend in the dry ingredients. Add chocolate chips, almonds and coconut. Line cookie sheets with parchment paper. Drop by tablespoons on cookie sheets and bake 9-12 minutes. Let cool slightly before moving to cooling racks.
ALMOND JOY COOKIES (11-28-15 Talked about, didn't give) 12-1-18
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
BLACK WALNUT COOKIES 12-1-18
1 cup salted butter or margarine
1/4 cup brown sugar
1/4 cup powdered sugar
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 cups flour
1/2 cup black walnuts
Mix ingredients. Put down a piece of waxed paper. Put dough on paper. Flour dough. Top with another sheet of paper. Roll out to 1/4" thickness with rolling pin. Remove top sheet of waxed paper. Cut with pizza cutter into 2” squares. Place on a lightly floured cookie sheet. Do not let them touch. Bake at 350° for 18-20 minutes.
SOFT SUGAR COOKIE 12-1-18
1/2 cup margarine or butter
1 cup sugar
1 egg
1/3 cup milk
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 cups flour
Mix butter, sugar, egg, milk and vanilla together. Combine and mix dry ingredients then add to butter mixture. Chill dough 2 hours. Roll out to 1/4" thickness and cut into desired shapes. Bake on ungreased cookie sheet at 375° until springy to the touch.
DECORATOR ICING FOR SOFT SUGAR COOKIES 12-1-18, Did not originally give this day, but on 12-8-18
1/4 cup shortening
2 cups powdered sugar
2 1/2 - 3 tbsps. milk
1/2 tsp. vanilla
dash of salt
Combine all ingredients, adjusting amount of milk to desired thickness.
CRISPY SUGAR COOKIE 12-1-18
1 cup sugar
1 cup powdered sugar
1 cup canola oil
1 cup butter
2 eggs
1 tsp. vanilla
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
4 1/2 cups flour
Cream sugars, butter, and oil. Add eggs and vanilla. Combine and add dry ingredients. Roll into balls. Flatten with the bottom of a glass that has been greased and dipped in colored sugar. Bake at 375° for 7 to 9 minutes.
PEANUT BUTTER CHOCOLATE HEAVEN 12-8-18 Top of page
20 oreo cookies, divided
2 tbsps. melted butter
8 oz. pkg. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
16 oz. Cool Whip, thawed and divided
15 mini peanut butter cups, chopped
1 cup cold milk
1 pkg. instant chocolate fudge pudding
Crush 16 Oreo cookies until coarse. Add melted butter and stir. Press into the bottom of 9x9". Beat cream cheese, peanut butter and 1 cup powdered sugar. Fold in half of the whipped topping and spread over oreo crust layer. Sprinkle chopped peanut butter cups over, reserving a few for the very top. In another bowl combine milk, pudding mix and remaining 1/2 cup powdered sugar. Let stand for 2 minutes. Fold in remaining whipped topping. Gently spread on top of peanut butter cup layer. Sprinkle remaining peanut butter cups and crushed oreos over top. Cover and chill for 3 hours. Can substitute Nutter Butters for Oreos.
GOULASH 12-8-18
1 lb. hamburger
onions, chopped
16 oz. cans tomato sauce
8 oz. can tomato paste
3 cups cooked macaroni (recording said 3 cups uncooked
or 3 cups cooked, Open Line site says 3 oz. We believe it should be 3 cups
cooked macaroni before adding to sauce.)
Cook onions and hamburger til soft. Add remaining ingredients, adding macaroni when sauces are cooked together well. Season to taste.
SOFT SUGAR COOKIE (12-1-18) 12-8-18
1/2 cup margarine or butter
1 cup sugar
1 egg
1/3 cup milk
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 cups flour
Mix butter, sugar, egg, milk and vanilla together. Combine and mix dry ingredients then add to butter mixture. Chill dough 2 hours. Roll out to 1/4" thickness and cut into desired shapes. Bake on ungreased cookie sheet at 375° until springy to the touch.
DECORATOR ICING FOR SOFT SUGAR COOKIES (12-1-18, Did not originally give this day, but on 12-8-18) 12-8-18
1/4 cup shortening
2 cups powdered sugar
2 1/2 - 3 tbsps. milk
1/2 tsp. vanilla
dash of salt
Combine all ingredients, adjusting amount of milk to desired thickness.
COUNTRY HAM AND SPAGHETTI SQUASH ALFREDO (9-22-18) 12-8-18
1 medium spaghetti squash, halved and seeded
2 tbsps. olive oil, divided
1 1/2 tsps. salt, divided
2 cups diced country ham (dried, cured ham)
2 cloves garlic, minced
2 cups heavy whipping cream
1 tbsp. flour
1 tbsp. chopped fresh sage (or half that much if using
dried)
1/2 tsp. ground black pepper
Preheat oven to 400°. Brush the cut sides of the squash with 1 tbsp. oil. Sprinkle with 1 tsp. salt. Place cut side down on rimmed baking pan that has been sprayed. Roast until tender, about 45 to 50 minutes. Let cool slightly. Scrape out squash. In large skillet heat the remaining 1 tbsp. oil. Add ham and cook until crispy, about 6 minutes. Remove ham using slotted spoon, let drain. Add garlic to skillet and cook until fragrant about 1 minute. Whisk in cream, flour, sage, pepper and remaining 1/2 tsp salt. Cook, stirring constantly, until thickened, about two minutes. Stir in squash and ham. Garnish with additional sage, if desired.
ALMOND JOY COOKIES (11-28-15) 12-8-18
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
MOCK PATE DeFOIE GRAS (Jim Loyd's Meats and Casseroles Cookbook pg 6) 12-8-18
1/2 lb. chicken giblets or liver
1/2 cup butter, softened
1 tsp. prepared mustard
1/2 tsp. cloves
2 tbsps. onion juice
1/4 tsp. salt
2 tsps. Worcestershire Sauce
1/2 tsp. nutmeg
1/8 tsp. cayenne
Simmer giblets until tender. Add 1 teaspoon salt when almost done. Cool in stock. Remove cartilage of gizzard. Grind. Add butter, seasoning, and stock to make paste. Pack in greased cups. Refrigerate until needed. (Barbara)
HOOSIER PORK TENDERLOIN SANDWICH (From foodnetwork.com) 12-15-18 Top of page
2 pounds center cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 tsp. cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tbsps. yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
4 half-sour dill pickles, thinly sliced
Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight. Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
CHRISTMAS EGGNOG (From mingusmingusmingus.com) 12-15-18
For 1 Person:
1 egg, separated
2 sugar cubes
one shot of 151 proof Jamaican rum
one shot of brandy (or Bourbon)
some milk
cream
fresh nutmeg
vanilla ice cream, optional
Mix milk and egg yolks in bowl. Add rum very, very gradually or it will burn eggs. Add brandy. Add whipped egg whites. Add whipped cream. Add fresh grated nutmeg. Stir. Optional: Add ice cream to keep eggnog cold.
BREAKFAST CASSEROLE SQUARES (Talked about, didn't give whole recipe) 12-15-18
Cut crusts off enough Texas Toast to cover bottom of 9x13" pan. Butter both sides of toast. Place in bottom of 9x13" pan. Whisk desired amount of eggs and pour over toast. Cook sausage or desired meat. Saute desired vegetables and place over eggs, then repeat layers, topping with desired cheese. Bake.
COOL WHIP EXTENDER (11-24-18) 12-22-18 Top of page
8 oz. cool whip
8 oz cream cheese
1 1/2 cups powdered sugar
Use to frost cake that requires cool whip frosting so it will hold up longer.
PEANUT BRITTLE 12-22-18
Boil 1/2 cup water. Add 2 cups sugar and 1 cup white corn syrup. Boil until it spins a long thread. Add 2 cups of raw peanuts. Cook until golden brown. Take off the heat and add 1 tsp. vanilla, 2 tbsps. butter, 1 tsp. baking soda. Have a greased jelly roll pan ready before starting process. Pour into the pan quickly. Do not spread as it breaks the bubbles. Cool. Break into pieces.
NO FAIL DIVINITY 12-22-18
Mixture 1:
3 egg whites
1 cup sugar
1/2 cup water
Mixture 2:
3 cups sugar
1 cup white syrup
1/2 cup water
Beat 3 egg whites until stiff peaks form. Cook first mixture to soft ball stage. Gradually beat into beaten egg whites. Cook second mixture to hard ball stage. Slowly pour into the other mixture and continue beating until it loses its gloss. Drop onto pan and let dry. Store in airtight container.
CHAMPAGNE WISHES 12-22-18
1 1/2 oz. Signature Gin
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
5 or 6 fresh raspberries
3 oz. champagne
Fresh mint
Combine all ingredients except the champagne in a mixing glass or tin. Add ice and shake. Add champagne to the mixture and pour the contents into a Collins glass. Garnish with the fresh mint if desired.
BLUEBERRY FRENCH TOAST (Talked about, didn't give jan/feb97pg6) 12-22-18
12 slices firm day old white bread, cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey
Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350°. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.
BLUEBERRY SAUCE FOR BLUEBERRY FRENCH TOAST (Talked about, didn't give jan/feb97pg6) 12-22-18
1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine
In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.
DO IT YOURSELF NOISE MAKERS 12-29-18 Top of page
Remove labels from several plastic water bottles. Fill with beans, buttons, jingle bells, ribbons and confetti. Screw on cap. Decorate.
ROASTED SHRIMP COCKTAIL (From foodnetwork.com) 12-29-18
Shrimp:
2 pounds (12 to 15 count) shrimp
1 tbsp. good olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Sauce:
1/2 cup chili sauce (recommended:
Heinz)
1/2 cup ketchup
3 tbsps. prepared horseradish
2 tsps. freshly squeezed lemon
juice
1/2 tsps. Worcestershire sauce
1/4 tsp. hot sauce (recommended:
Tabasco)
Preheat the oven to 400°. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
PERFECT CHOCOLATE CHIP COOKIES 12-29-18
2 1/4 cups flour
1/2 tsp. baking soda
1 tsp. coarse salt
2 tsps. pure vanilla extract
2 large eggs, room temperature
2 cups chocolate chips
For thin and crispy cookies, add:
2 1/2 sticks unsalted butter
1 1/4 cups sugar
3/4 cup brown sugar
For soft and chewy cookies, add:
2 sticks unsalted butter, softened
1/2 cup sugar
1 cup brown sugar
For light and cakey cookies, add:
1 3/4 sticks unsalted butter, softened
3/4 cup sugar
1/4 cup brown sugar
Preheat oven to 350°. In a bowl whisk flour and baking soda. Beat butter and sugars until fluffy. Add salt, vanilla and eggs until well combined. Add flour mixture until just combined. Stir in chips. Drop by tablespoonsful onto parchment lined baking sheet. Bake until cookies are golden around the edges and soft in the center about 8-10 minutes. Transfer to cooling racks to cool.
SCOTCHAROOS (10-28-99) 12-29-18
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 Cups Rice Krispies Cereal (Generic
Brand is fine, too)
Bring to boil and pour in with cereal. Press into greased 9x13" pan. Melt 1 cup chocolate chips, 1 cup butterscotch chips and spread over top. Cut before completely cool.
INSTANT POT VEGAN CABBAGE DETOX SOUP (From allrecipes.com) 12-29-18
3 cups coarsely chopped green cabbage
2 1/2 cups vegetable broth
1 (14.5 ounce) can diced tomatoes
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic
2 tbsps. apple cider vinegar
1 tbsp.lemon juice
2 tsps. dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Serve.
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