By: Jeannie Kuhn
1 lg. onion, chopped fine
1 cube butter, melted.
1½ c. celery, chopped
1 can chicken broth
1 box dressing
1 can cream of chicken soup
½ can (the soup can) milk
½ pint sour cream
1 (3 lb.) chicken or turkey, cooked and boned
Directions:
In a frying pan sauté onion in butter until the onion is tender. Cook the celery in the chicken broth until the celery is tender. Combine in a large bowl the dressing, cooked onion and butter; tossing it lightly. Add the celery, draining it first and saving the broth. Sprinkle the celery chicken broth over the mixture and toss it. Make the "sauce" by mixing together the soup, milk and sour cream in a separate bowl. In a greased 9″ x 13″ pan layer the dressing, chicken and the sauce; repeat these layers until done. Top with a sprinkling of dressing.
Sunday, February 13, 2011
Saturday, February 12, 2011
Cherry Berries on a Cloud
By: Jeannie Kuhn
Meringue Shell Ingredients:
⅓ - ½ c. egg whites beaten*
¼ t. cream of tartar
¾ c. sugar
Meringue Shell Directions:
Cover a baking sheet with heavy brown paper. Beat the egg whites and cream of tartar until it's foamy. Beat the sugar in, 1 tablespoon at a time; continue beating it until it's stiff and glossy. Do no under beat.* On the brown paper, shape the meringue into a 9″ circle, building up the sides.
Bake at 275° for 1½ hours.
Turn off the oven and leave the meringue shell inside the closed oven for 1 hour. Do no open the oven until 1 hour is up! Finish cooling it away from a draft or gentle breeze. (Let the meringue cool very slowly, without being where it would be affected by air moving, such as a fan, stove hood, open window etc.) Fill as desired.
Filling Ingredients:
1 (4 oz.) pkg. softened cream cheese
½ c. sugar
½ t. vanilla
1 c. whipping cream
1 c. miniature marshmallows
Filling Directions:
In a chilled bowl beat the cream cheese, sugar and vanilla together until it's stiff. Gently fold the whipped cream and the marshmallows in. Pile it into the cooked meringue shell. Cover and chill it for at least 12 hours.
Cherry Topping Ingredients:
1 can cherry pie filling
1 t. lemon juice
Cherry Topping Directions:
Mix the cherry pie filling and the lemon juice together.
Final Directions:
Just before serving, top it with the "cherry topping."
*Egg whites beat best at room temperature.
Meringue Shell Ingredients:
⅓ - ½ c. egg whites beaten*
¼ t. cream of tartar
¾ c. sugar
Meringue Shell Directions:
Cover a baking sheet with heavy brown paper. Beat the egg whites and cream of tartar until it's foamy. Beat the sugar in, 1 tablespoon at a time; continue beating it until it's stiff and glossy. Do no under beat.* On the brown paper, shape the meringue into a 9″ circle, building up the sides.
Bake at 275° for 1½ hours.
Turn off the oven and leave the meringue shell inside the closed oven for 1 hour. Do no open the oven until 1 hour is up! Finish cooling it away from a draft or gentle breeze. (Let the meringue cool very slowly, without being where it would be affected by air moving, such as a fan, stove hood, open window etc.) Fill as desired.
Filling Ingredients:
1 (4 oz.) pkg. softened cream cheese
½ c. sugar
½ t. vanilla
1 c. whipping cream
1 c. miniature marshmallows
Filling Directions:
In a chilled bowl beat the cream cheese, sugar and vanilla together until it's stiff. Gently fold the whipped cream and the marshmallows in. Pile it into the cooked meringue shell. Cover and chill it for at least 12 hours.
Cherry Topping Ingredients:
1 can cherry pie filling
1 t. lemon juice
Cherry Topping Directions:
Mix the cherry pie filling and the lemon juice together.
Final Directions:
Just before serving, top it with the "cherry topping."
*Egg whites beat best at room temperature.
Friday, February 11, 2011
Taco Casserole
By: Jeannie Kuhn
Ingredients:
1 lb. ground beef
¼ c. taco seasoning
½ c. water
4 c. elbow macaroni
1 can corn, drained
1 can diced tomatoes (including liquid)
1 - 8 oz. can tomato sauce
1 - 6 oz. can tomato paste
1/3 c. barbecue sauce (your favorite)
Serve With:
Cheese, grated
Refried beans
Kidney beans, rinsed and drained
Black beans, rinsed and drained
Tortilla chips, crushed
Sour cream
Salsa
Cilantro
Olives
Directions:
Brown the ground beef then add the taco seasoning and water and cook it until the water has evaporated. Boil the elbow macaroni until it's tender (about 8-10 minutes) then drain it. Return the cooked macaroni to the pot and add the taco meat mixture, tomatoes, corn, tomato sauce, tomato paste. Mix together the cans of corn tomatoes, tomato sauce, tomato paste and barbecue sauce. Serve with any or all of the"Serve With" ingredients listed above.
Ingredients:
1 lb. ground beef
¼ c. taco seasoning
½ c. water
4 c. elbow macaroni
1 can corn, drained
1 can diced tomatoes (including liquid)
1 - 8 oz. can tomato sauce
1 - 6 oz. can tomato paste
1/3 c. barbecue sauce (your favorite)
Serve With:
Cheese, grated
Refried beans
Kidney beans, rinsed and drained
Black beans, rinsed and drained
Tortilla chips, crushed
Sour cream
Salsa
Cilantro
Olives
Directions:
Brown the ground beef then add the taco seasoning and water and cook it until the water has evaporated. Boil the elbow macaroni until it's tender (about 8-10 minutes) then drain it. Return the cooked macaroni to the pot and add the taco meat mixture, tomatoes, corn, tomato sauce, tomato paste. Mix together the cans of corn tomatoes, tomato sauce, tomato paste and barbecue sauce. Serve with any or all of the"Serve With" ingredients listed above.
Thursday, February 10, 2011
Peanut Butter Cups
By: Jeannie Kuhn
½ lb. Mrs Cavanaugh's bulk dipping chocolate (milk chocolate, not dark)
1 c. peanut butter
2 c. powdered sugar
1 cube butter, room temperature
¼ c. light corn syrup
paper candy cups or mini cup cake cups
Directions:
Melt your favorite chocolate. Pour some melted chocolate into paper candy cups or mini cup cake cups; make sure chocolate covers the bottom and sides of the paper cups. Let set. To make peanut butter mixture, combine peanut butter, powdered sugar, butter and corn syrup together. Form peanut butter mixture into balls and press into chocolate coated paper cups. Cover with more melted chocolate. Let set.
Note:
The left over chocolate can easily be finished up by dipping marshmallows and pretzels, or making raisin or nut clusters.
½ lb. Mrs Cavanaugh's bulk dipping chocolate (milk chocolate, not dark)
1 c. peanut butter
2 c. powdered sugar
1 cube butter, room temperature
¼ c. light corn syrup
paper candy cups or mini cup cake cups
Directions:
Melt your favorite chocolate. Pour some melted chocolate into paper candy cups or mini cup cake cups; make sure chocolate covers the bottom and sides of the paper cups. Let set. To make peanut butter mixture, combine peanut butter, powdered sugar, butter and corn syrup together. Form peanut butter mixture into balls and press into chocolate coated paper cups. Cover with more melted chocolate. Let set.
Note:
The left over chocolate can easily be finished up by dipping marshmallows and pretzels, or making raisin or nut clusters.
Wednesday, February 9, 2011
Cherry Chocolate Cake
By: Jeannie Kuhn
Cake ingredients:
1 pkg. chocolate cake mix, the kind with pudding in it
1 (21 oz.) can cherry pie filling
1 t. almond extract
3 eggs, beaten
Cake directions:
Mix all of the ingredients together, by hand. Divide the batter equally into 2 greased and floured 9" round cake pans. (If you use a different size cake pan you may need to adjust the cooking time accordingly).
Bake at 350° for 25 minutes. Cool it slightly before frosting.
Frosting ingredients:
5 T. margarine
1 c. sugar
⅓ c. milk
1 c. semi-sweet chocolate chips
Frosting directions:
In a small sauce pan mix together the butter, sugar and milk. Boil and stir it constantly for 1 minute. Remove it from the heat and stir in the chocolate chips until they are melted and the frosting is smooth. Pour the frosting over the warm cakes and spread it quickly.
Cake ingredients:
1 pkg. chocolate cake mix, the kind with pudding in it
1 (21 oz.) can cherry pie filling
1 t. almond extract
3 eggs, beaten
Cake directions:
Mix all of the ingredients together, by hand. Divide the batter equally into 2 greased and floured 9" round cake pans. (If you use a different size cake pan you may need to adjust the cooking time accordingly).
Bake at 350° for 25 minutes. Cool it slightly before frosting.
Frosting ingredients:
5 T. margarine
1 c. sugar
⅓ c. milk
1 c. semi-sweet chocolate chips
Frosting directions:
In a small sauce pan mix together the butter, sugar and milk. Boil and stir it constantly for 1 minute. Remove it from the heat and stir in the chocolate chips until they are melted and the frosting is smooth. Pour the frosting over the warm cakes and spread it quickly.
Tuesday, February 8, 2011
Orange Sauce
By: Jeannie Kuhn
¾ c. sugar
3 T. corn starch
¼ t. salt
1½ c. water
½ c. orange juice
1 T. butter
2 t. lemon rind
1 t. brandy extract
Directions:
In a pan mix together the sugar, corn starch and salt. Then add and mix in the water and orange juice. Cook it until it’s thick. Then add the butter, lemon rind and brandy extract. Stir it until the butter is dissolved.
¾ c. sugar
3 T. corn starch
¼ t. salt
1½ c. water
½ c. orange juice
1 T. butter
2 t. lemon rind
1 t. brandy extract
Directions:
In a pan mix together the sugar, corn starch and salt. Then add and mix in the water and orange juice. Cook it until it’s thick. Then add the butter, lemon rind and brandy extract. Stir it until the butter is dissolved.
Monday, February 7, 2011
Crepes
By: Jeannie Kuhn
1½ c. flour
½ t. baking powder
½ t. salt
3 T. sugar
2 c. milk
3 eggs, beaten
2 T. butter, melted
½ t. lemon extract
Directions:
Mix together the flour, baking powder, and salt into a bowl. Stir in the remaining ingredients. Beat it until it's smooth. For each crepe, lightly butter an 8″ skillet and heat it over medium heat until the butter is bubbly. Pour ¼ cup of the batter into the hot skillet and immediately rotate the skillet so the batter covers the whole bottom. Cook it until it's light brown then flip it and brown the other side. Top with favorite your filling(s) and roll it up and sprinkle it with sugar or use the “orange sauce” recipe. Some other ideas for toppings are: powdered sugar, any pie filling, cream cheese with berries, and whipped cream.
1½ c. flour
½ t. baking powder
½ t. salt
3 T. sugar
2 c. milk
3 eggs, beaten
2 T. butter, melted
½ t. lemon extract
Directions:
Mix together the flour, baking powder, and salt into a bowl. Stir in the remaining ingredients. Beat it until it's smooth. For each crepe, lightly butter an 8″ skillet and heat it over medium heat until the butter is bubbly. Pour ¼ cup of the batter into the hot skillet and immediately rotate the skillet so the batter covers the whole bottom. Cook it until it's light brown then flip it and brown the other side. Top with favorite your filling(s) and roll it up and sprinkle it with sugar or use the “orange sauce” recipe. Some other ideas for toppings are: powdered sugar, any pie filling, cream cheese with berries, and whipped cream.
Sunday, February 6, 2011
Raspberry Lemonade
By: Jeannie Kuhn
1 c. lemon juice, freshly squeezed
1 c. sugar
5 c. water
raspberries, fresh or frozen
Directions:
Mix lemon juice, sugar and water together and stir until the sugar is dissolved. Add a big handful of fresh or frozen raspberries. Let stand in the refrigerator over night. It's great right away, but the raspberry juice becomes more and more infused into the lemonade the longer you wait... up to the point of overnight.
1 c. lemon juice, freshly squeezed
1 c. sugar
5 c. water
raspberries, fresh or frozen
Directions:
Mix lemon juice, sugar and water together and stir until the sugar is dissolved. Add a big handful of fresh or frozen raspberries. Let stand in the refrigerator over night. It's great right away, but the raspberry juice becomes more and more infused into the lemonade the longer you wait... up to the point of overnight.
Saturday, February 5, 2011
LaRettas' Fudge
By: LaRreta Davis
From: Nancy Davis
4½ c. sugar
1 c. evaporated milk
1 pint marshmallows cream
2 cubes butter or margarine
1 T. vanilla
2 (12 oz.) pkgs. milk or semi-sweet chocolate chips
nuts (optional)
Directions:
In a sauce pan mix together the sugar and evaporated milk and boil it briskly for 15 minutes, stirring it constantly. Then add the marshmallow cream and butter or margarine and let it melt on low heat. Turn off the heat and add in the vanilla and chocolate chips. Stir it hard until it's all mixed together. Add in the desired amount of your favorite type of nuts. Pour it into a buttered 9″ x 13″ cake pan and chill it for several hours. When cool, cut it into squares for serving.
From: Nancy Davis
4½ c. sugar
1 c. evaporated milk
1 pint marshmallows cream
2 cubes butter or margarine
1 T. vanilla
2 (12 oz.) pkgs. milk or semi-sweet chocolate chips
nuts (optional)
Directions:
In a sauce pan mix together the sugar and evaporated milk and boil it briskly for 15 minutes, stirring it constantly. Then add the marshmallow cream and butter or margarine and let it melt on low heat. Turn off the heat and add in the vanilla and chocolate chips. Stir it hard until it's all mixed together. Add in the desired amount of your favorite type of nuts. Pour it into a buttered 9″ x 13″ cake pan and chill it for several hours. When cool, cut it into squares for serving.
Friday, February 4, 2011
Peanut Brittle
By: LaRreta Davis
From: Nancy Davis
2 T. butter or margarine
2 c. light karo syrup
2 c. sugar
1 (1 lb.) bag raw peanuts
2 t. baking soda
Directions:
In a sauce pan combine all of the ingredients together, except for the baking soda. Cook it on about medium-high heat until the sauce and peanuts turn brown and become the “hard cake stage.” Add baking soda and mix it well. Pour it into a greased metal cake pan and let it spread out, and do no stir it again! Let it set and harden. Once it's hardened, use a knife and break it into pieces for serving
From: Nancy Davis
2 T. butter or margarine
2 c. light karo syrup
2 c. sugar
1 (1 lb.) bag raw peanuts
2 t. baking soda
Directions:
In a sauce pan combine all of the ingredients together, except for the baking soda. Cook it on about medium-high heat until the sauce and peanuts turn brown and become the “hard cake stage.” Add baking soda and mix it well. Pour it into a greased metal cake pan and let it spread out, and do no stir it again! Let it set and harden. Once it's hardened, use a knife and break it into pieces for serving
Thursday, February 3, 2011
Caramel Corn
(Davis Family Recipe)
By: Nancy Davis
2 c. brown sugar
1 c. light corn syrup
1 cube butter or margarine
1 can Bordens condensed milk
4 batches popped popcorn
Directions:
In a sauce pan, bring the sugar, corn syrup and butter to a boil. Boil it until the sugar is dissolved (it doesn’t take very long). Reduce the heat enough so that it's not boiling any more and stir in the condensed milk. Cook it until it reaches the “soft ball stage.” Be careful, it scorches easily. Add the caramel to 4 batches of popped popcorn.
By: Nancy Davis
2 c. brown sugar
1 c. light corn syrup
1 cube butter or margarine
1 can Bordens condensed milk
4 batches popped popcorn
Directions:
In a sauce pan, bring the sugar, corn syrup and butter to a boil. Boil it until the sugar is dissolved (it doesn’t take very long). Reduce the heat enough so that it's not boiling any more and stir in the condensed milk. Cook it until it reaches the “soft ball stage.” Be careful, it scorches easily. Add the caramel to 4 batches of popped popcorn.
Wednesday, February 2, 2011
Lemon Cake
By: Lesa Stevens
Cake Ingredients:
1 box lemon cake mix
1 c. water
4 eggs
1 sm. box lemon Jell-o
½ c. oil
Cake Directions:
Mix all of the ingredients together. Pour into a greased 9″ x 13″ cake pan.
Bake at 350° for 30 - 35 minutes.
Poke holes in the hot cake with a fork and drizzle the following glaze over the top of the cake while it’s still hot.
Lemon Glaze Ingredients:
2 c. powered sugar
juice from 2 fresh lemons
Lemon Glaze Directions:
Mix the powdered sugar and lemon juice together. Pour the lemon glaze over the top of the warm cake.
Cake Ingredients:
1 box lemon cake mix
1 c. water
4 eggs
1 sm. box lemon Jell-o
½ c. oil
Cake Directions:
Mix all of the ingredients together. Pour into a greased 9″ x 13″ cake pan.
Bake at 350° for 30 - 35 minutes.
Poke holes in the hot cake with a fork and drizzle the following glaze over the top of the cake while it’s still hot.
Lemon Glaze Ingredients:
2 c. powered sugar
juice from 2 fresh lemons
Lemon Glaze Directions:
Mix the powdered sugar and lemon juice together. Pour the lemon glaze over the top of the warm cake.
Tuesday, February 1, 2011
German Chocolate Cake
By: Lesa Stevens
Cake Ingredients:
1 c. sugar
1 egg
1 cube butter
3 T. cocoa
1¼ c. buttermilk
1⅔ c. flour
1 t. baking soda
½ t. salt
Cake Directions:
Beat the sugar and egg together. Mix and melt the butter and cocoa together. Mix the sugar mixture and the butter mixture together. Then add in the buttermilk, flour, baking soda and salt in. Mix it well.
Bake at 375° for 20 minutes
Frosting Ingredients:
1½ cubes butter
½ c. canned milk
1 c. brown sugar
1 t. vanilla extract
1 c. coconut
1 c. pecans, chopped
Frosting Directions:
In a sauce pan boil the butter, canned milk, sugar and vanilla together. Then add in the coconut and pecans.
Cake Ingredients:
1 c. sugar
1 egg
1 cube butter
3 T. cocoa
1¼ c. buttermilk
1⅔ c. flour
1 t. baking soda
½ t. salt
Cake Directions:
Beat the sugar and egg together. Mix and melt the butter and cocoa together. Mix the sugar mixture and the butter mixture together. Then add in the buttermilk, flour, baking soda and salt in. Mix it well.
Bake at 375° for 20 minutes
Frosting Ingredients:
1½ cubes butter
½ c. canned milk
1 c. brown sugar
1 t. vanilla extract
1 c. coconut
1 c. pecans, chopped
Frosting Directions:
In a sauce pan boil the butter, canned milk, sugar and vanilla together. Then add in the coconut and pecans.
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