Maryland Potato Shrimp Soup

1/2 stick of Butter
1 Med. Onion diced
1can of sliced carrots
2T flour
8 Med Russet potatoes peeled and cubed
4 C milk
1 Knorr Chicken Bullion cube dissolved in 1/2 cup of hot milk.
1 C half and half
1 level tsp of salt
1/4 tsp of pepper
2 C water
1 T of Old Bay Seasoning
1 lb of Med. Shrimp (raw in the shell)
Crumbled Bacon for garnish
Shredded Cheddar for garnish
Old Bay Seasoning for Garnish

In a dutch oven or 4 qt pot melt the butter then add onion, saute until tender. Whisk in the flour and cook for a minute or two(do not burn). Then add the carrots and cubed potatoes, milk and dissolved bullion cubes. Cook until potatoes are tender, almost falling apart.
Now add the half & half, salt and pepper.
Put the 2 cups of water and the Tablespoon of Old Bay Seasoning in a sauce pan. When water starts to boil, drop in all of the shrimp. Allow to cook only for about 3 minutes from the time you drop them in the water. They should be slightly under cooked.
Drain and allow to cool enough to handle and pull the shells off and rough chop them and add to the soup. Stir well and remove from heat. The shrimp will continue to cook while you get the bowls out and get the table set.
Place soup in each serving bowl, sprinkle with Old Bay Seasoning, shredded cheddar cheese and bacon bits. Serve with crusty bread. And enjoy!!
This is a big hit at our house.

Amaretto Oreo cookie Cake (No Bake)

One bag of Oreo Cookies

1 Pint of Heavy Whipping Cream

1/4 cup + 1 T of Amaretto

Equipment: Spring Form Pan, Mixer

Crumble Oreo Cookies

With your mixer at high speed for whipping , whip the cream and Amaretto together.

After the cream is whipped, reserve a little cookie crumbs for the top, then take 1/2 of the crumbled cookies and add enough whipped cream to basically dampen the cookies and place them as your first layer in the spring form pan, then spread a layer of the whipped cream, repeat cookie layer, ending with whipped cream on top, garnish with the reserved crumbs.Cover with wrap and place in the freezer until 1/2 hour before serving.

This is really easy and so yummy.

Garden Cheesecake

2 1/2 cups crushed cheese snack crackers

1/2 cup margarine or butter melted

1 8oz package of cream cheese, softened

1 cup plain yogurt

1/2 cup of pimiento-stuffed olives

1 med.green pepper cut into large pieces

1 small onion cut into fourths

1 medium stalk celery,cut into 1 inch pieces

1 t salt

1 t Worcestershire sauce

1/4 t paprika

Dash of red pepper sauce

Assorted raw vegetables

Mix cracker crumbs and margarine Reserve half of the crumb mixture. Press remaining crumb mixture firmly and evenly in bottom of ungreased 9 inch spring form pan

Place cheese and yogurt in blender container. Cover and blend on low speed just until smooth. Add olives, green peper, onion, celery and salt. Worcestershire sauce, paprika and pepper sauce. Blend on low speed just intil vegetables are finely chopped. Pour over crumb base. Sprinkle with reserved crumbs. Refrigerate 24 hours before serving. Serve with raw vegetables.

Maryland Tomato and Basil Pie

2 good size fresh ripe Maryland Tomatoes sliced
1 package of philo dough (2 packs in a box)
2 eggs
1 cup cream
1/2 cup Bisquick
2 cups mozzarella cheese
1/2 stick of butter melted
1 medium size sweet onion sliced and sauted in the olive oil until translucent
2 T olive oil
Salt and pepper
12 fresh basil leaves washed(reserve 4 leaves)
Spray a 2 piece tart pan with butter flavored non stick spray
Melt the butter and brush the philo dough sheets, enough to completely line the pan.
Then place the leaves of Basil to cover ,place onion over the basil, and then sprinkle 1 cup of the cheese, layer next with the sliced tomatoes sprinkle with salt and pepper the next is the remainder of cheese, and another layer of tomatoes, and cut up some reserved basil and sprinkle on top.
Now mix the eggs, cream and Bisquick well and slowly pour over the pie, you may not need it all, so do not over fill.
Bake at 400 for about 45 minutes.
Enjoy
This is a recipe that you can work with, get creative, and make your own.

Oh, and before I pushed the publish button, I had to taste this and OMG is it good!!!!

Hummus

1 & 1/2 Cans of ChickPeas

1/4 cup Olive Oil

1T + 2t of Lemon Juice

1 1/2 t of Cumin

1/2 t minced garlic

5 drops of Tabasco Chipotle pepper sauce

1/2 t of House Seasoning

(recipe found on my blog)

In a food processor process all, taste and add more seasoning if needed.

Serve with celery, or pepper strips, or cut up tortillas and bake in oven until crisp and use to dip in the Hummus.

Once I found out how easy it is to make Hummus, and how I can add things like roasted bell pepper or garlic, or pine nuts etc..I said,"Why in the world was I spending 4.99 for a container when I can make it for pennies?" This is a picture of the hummus, garnished with my home grown parsley.

Please try making this and I know you will enjoy it.

Peanut Butter Milk Chocolate Tandy Cake

1 C milk
2 tbs butter
2C sugar
2 C flour
4 eggs
2tsp vanilla
2tsp baking powder

Cake:
Line a jelly roll pan with non stick foil.
Pre heat oven to 350

Microwave milk and butter together until butter melts and milk is very warm.
Mix dry ingredients, adding eggs, vanilla and milk with butter alternately.
When well mixed pour in prepared pan and bake for 20 to 25 minutes.

Topping:
1 bag Nestles milk chocolate chips
1 cup creamy Jiff peanut butter

When cake is done, and still hot, spread the peanut butter evenly over the cake.
Then sprinkle the chocolate chips evenly and leave it alone for about 20 minutes or so. Come back to the cake and gently spread the chocolate over the peanut butter. Try not to mix them with the peanut butter as you are trying to achieve layers.
Soooooo Good, and tastes like the tasty-cake product, but I think even better.

Heather's Cake, an old fashion scratch cake

CAKE
4 Eggs
2 Cup Sugar
1 stick of butter
1 Cup Milk
2 Cup Flour
1 heaping tsp baking powder
2 tsp butter nut vanilla

Glaze
3/4 cup sugar
1/4 cup orange juice
1/4 tsp Orange extract

Cake:
Mix all dry ingredients in a large bowl.In large liquid measuring cup put 1 cup milk,& the butter
cut up ,place in microwave and heat for 1minute 10 seconds( until butter melts and both are hot) (not boiling).Beat eggs slightly and add vanilla and using a hand mixer add milk mixture and egg mixture alternately to the bowl with the dry ingredients. ( be careful not to scramble the eggs, you can temper them if needed)
In a prepared bundt or tube pan pour the batter. Bake at 350 for about 55 minutes,or longer if not done in that time.

Mix all ingredients of the glaze while the cake is baking.
When the cake is done and you've placed it on your cake plate ,prick the top with a tooth pick all over then with a spoon you will spoon drizzle the glaze over the cake. The glaze will harden a little as the juice seeps in to the cake and the sugar settles on top.

Note: This cake is a "MAN PLEASER", so I am told. When I asked why I was told because a guy can just cut off a big piece an hold it in his hand to eat it. We were at a club softball picnic so he was happy that he could eat and run so to speak.
What ever you want to call it, we call it really good!

FRESH TOMATO BASIL TART

1 Sheet of frozen puff pastry (thawed)

1 egg beaten with 2 T water (egg wash)

1 very large ripe fresh tomato

1 medium Vildalia onion

1 T butter

10 fresh leaves of basil chopped

1/4 C freshly grated Parmesan cheese

1/2 t sugar

Flour for rolling

Pre -heat oven to 400 degrees

Defrost a sheet of puff pastry ( about 20 minutes)

Roll the sheet on a floured surface, making it lengthwise longer to fit on a lined cookie sheet.

Place on a parchment paper lined cookie sheet , dust off flour.

Baste with egg wash, roll up edges folding over and wash new edge with egg wash.

Now thinly slice the onion and place in a non stick skillet with the butter and cook the onions until Carmel colored, do not burn.

Slice the tomato and then cut each slice in half. Place the slices neatly on the prepared pastry sheet and sprinkle the sugar over the slices.

Sprinkle the fresh basil over entire tart, then spread the onions evenly over the tomatoes.

Top with the Parmesan cheese.

Bake for 30 minutes.

Pour a nice glass of red wine and enjoy!

HOT CRABMEAT APPETIZER

Time again for our anual Ladies Night out on the deck. We eat, and talk, drink wine and laugh a lot. An evening just for the gals to indulge and leave the diets at home.
Sometimes we just munch, and other times we have a complete meal.

This is one of the Appetizers we have.

1 8oz pkg of cream cheese
1 1/2 C crabmeat picked through
2 T very finely chopped onion
2 T milk
1/2 t cream style horseraddish
1/2 t Old Bay seasoning
Dash of pepper
1/3 C slivered almonds

Combne softened cream cheese, crabmeat,onion, milk, horseraddish and seasonings mixing until well blended. Spoon into a 9 inch pie plate or an 0ven proof dish; sprinle with the nuts. Bake at 375 for 15 minutes. Serve as a dip or spread with crackers, chips or even raw veggies.

CRAB MEAT STUFFING

1 lb Crabmeat
1/2 C finely minced onion
1/4 C finely minced celery
1 clove Garlic, minced
1/4 C margarine or butter
2 C bread cubes
1 Egg
1T chopped parsley
1/4 t pepper, thyme, oregano,or rosemary
may be added if desired.
( I use 1/4 t of old bay seasoning)

Remove cartilage from crab meat. In a small skillet, melt margarine and saute onion, celery, and garlic until tender. Add crab meat, bread, egg,parsley, pepper & herbs and gently mix all ingredients.
This makes about 3 cups of stuffing, enough for a large fish.
Note the absence of salt. Worcestershire sauce,herbs or a drop of Tabasco sauce can be added if more seasoning is desired. ( this is why I add the Old Bay Seasoning)

You can use this to stuff fish, or chicken breasts , which I do and call it Chesapeake Chicken.

Mad Hatter Meatballs

This is a fun, easy recipe from when my sister and I were kids. When we made this we felt like we were real cooks because every one loved it! I just found this in a box of photos while making a picture DVD for our mother for Mothers Day. I have no idea how it got there, but I'm glad I found it.

Melt in skillet 1 Tbs of Butter and add and cook until tender 1 chopped green pepper, & 1 onion. Next stir in 1 can of chicken rice soup, 1 can of tomato soup and 1 Cup of water.
Heat until boiling. Then turn down to a simmer, stirring occasionally.
While the sauce is cooking, make meatballs.

Beat 1 egg in large bowl add 1 lb lean ground beef, 2 slices of bread broken , 1/4 Cup evaporated milk 1 tsp salt, and pepper to taste. Shape into balls the size of ping -pong balls. Drop into sauce and cook slowly for about an hour or until sauce has thickened. 6 servings

CROCK POT ROAST -SLOW COOKED

1 Large Beef Eye Roast
Montreal Seasoning
Bag of pre-peeled carrots
1 jar of beef gravy
Canned Potatoes optional

Early in the day put Crock Pot on Low setting
Place the Eye Roast, then carrots (and potaotes if you like)
Sprinkle with Montreal Seasoning, then pour the gravy over everything, and about 1/4 cup of water.
Put the lid on and leave it alone for about 8 hours.
Remove the Roast and allow to stand a few minutes, slice. Serve with the carrots and potatoes. I usually make mashed potatoes on the side and use the thin gravy that was made in the crock pot.
Refridgrate the remaining Roast if there is left over, and slice it thin the next day for either sandwiches, or hot roast beef sandwich.
This is comfort food. Easy and so good. I usually make this on a day I have to go to work, but it's good for a Sunday meal, which is what I am doing today.

Italian Wedding Soup

1 lb lean ground turkey
1 cup Italian bread crumbs
1 onion finely chopped divided
1 cup finely chopped carrots
1 cup finely chopped celery
1 box of frozen spinach
2 tsp chopped garlic
2 boxes organic chicken broth
1 med size zucchini
4 good size baby portobella mushrooms sliced
1 knoors tomato bullion cube w/ 2 cups water
1 cup cooked rice
2 eggs
salt and pepper to taste

In a large pot put chicken broth, carrots, celery, garlic,onion and zucchini, and mushrooms and cook,
then add the spinach, let simmer.
In a bowl put ground turkey,salt and pepper, onion, eggs,bread crumbs, and rice, and mix very well. Form into meat balls the size of a golf ball.
In a large skillet put 2 cups water and the tomato bullion cube (Knoors), once dissolved, add the turkey balls. Cook for about 20 minutes. Then transfer to the soup mixture
and simmer about 20 more minutes.

It's a light flavorful soup.
It's low in fat, and great with a nice piece of crusty bread and a glass of red wine.

My husband turned his nose up at it as I was making it, but darn if he did not go for seconds, and said it was really good.
I knew it would be..........
Hope you do too.

Mexican Chicken Enchilada Cassarole

Pre-heat oven to 350 degrees

6 skinless boneless trimmed chicken breasts sliced in strips
olive oil
Enchilada sauce
6 small tortillas
1 C up of mixed Mexican cheese
1 can green chillies
1 can pinto beans
Sour Cream
Cook chicken breasts in a skillet until almost done, then add about a cup or so of Enchilada Sauce and green chillies,cook for a few minutes longer.
Then in a 9 x 13 inch baking dish place 1/2 of the chicken with sauce , layer on top 3 tortillas, then half of the cheese, then repeat. Ending with tortillas, top with cheese , place pinto beans around the dish. Bake for 30 minutes
Serve with rice. Top with sour cream as desired.
It's fast, easy, not expensive, and very tasty with left overs for lunch or even your son who looks for a late night after work meal.

Peachy Iced Tea

3 (11 1/2 oz) cans peach nectar
2 1/2 quarts brewed tea
1 C sugar
1/4 cup fresh lemon juice

Stir everything together, chill until ready to serve, makes 10 servings.
Serve over ice in a tall ice tea glass.

BLUEBERRY CAKE

1 Pt fresh Blueberries
1/2 lb butter
2 C sugar
1 t baking soda
4 eggs
2 t vanilla
2 1/2 C flour (use 1/2 of it to mix with washed Blueberries,and set aside)

Beat butter, eggs, sugar and vanilla together. In another bowl mix remaining flour, baking soda, Add flour mixture to butter. Fold in Blueberries.

Bake for 325 for 1 hour in a greased tube or bundt pan.

Sweet N Spicy Pork Chops

4 2 inch thick boneless pork loin chops
1 Can of Bushes Southern Pit Barbecue Baked Beans
1 Can of Petite Chopped Tomatoes
1/2 Can Rotel Tomatoes & Green Chillies
1/2 C Sweet Baby Ray's Barbecue Sauce

Early in the day: Place the Beans, & both kinds of Tomatoes in the Crock pot.
Put the chops in next, covering with the bean mixture. On top drizzle the barbecue sauce. Put the lid on and set Crock Pot on Low for 6 hours.

BREADED LASAGNA

1 lb ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
14 slices of french bread sliced 1/2 inch thick
2 cans chopped tomatoes drained
1 t dried basil
1 t dried parsley flakes
1 t dried oregano
1 t rosemary, crushed
1 t garlic powder
3/4 t salt
1/2 t pepper
2 t olive oil divided
3 T butter
3 T flour
1 1/2 C milk
1/3 cup grated Parmesan cheese
2 C shredded mozzarella cheese
In skillet, cook beef, onion, celery and garlic over medium heat until beef is done,set aside. Toast bread; line bottom of an un- greased 13 x 9 in baking dish with 10 slices. Top with half o the the meat mixture and half of the tomatoes.
Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon olive oil. Crumble remaining bread over top. Repeat layers of meat tomatoes , seasonings and oil
In a saucepan over medium heat, melt the butter;stir in flour until smooth. Gradually stir in the milk, bring to a boil. Cook and stir until thickened and bubbly, about 2 min. Remove from heat and stir in Parmesan. Pour over casserole. Top with Mozzarella. Bake uncovered at 350 for 40 to 45 minutes, or until bubbly and cheese is a nice golden brown.

BLUE HAWAIIAN

4oz light rum
4 Cherry's
8 oz pineapple juice
4 oz blue Curacao
4 oz cream of coconut
4 slices pineapple
1 cup ice

serves 4

Blend rum, blue curacao, pineapple juice and cream of coconut with 1 cup ice in a blender on high. Pour into glass and decorate with pineapple & cherry.

Cadilac Margarita

1 1/2 oz Tequila
3 oz Sweet & Sour
3/4 oz Triple Sec
3/4 oz Lime Juice
Float Grand Marnier

Shake tequila, triple sec, sweet & sour mix, lime juice with ice . Pour over ice in a salt rimmed
Margarita glass. Float Grand Marnier on top with a thin slice of lime.

Another recipe from the Spine Docs. at work.

MIND FUNK

2 oz of Jack Daniels
2 oz Cactus Juice Liqueur
Fill rest of a tall glass with coke,
add ice & stir.

This recipe came from the Spine Fellows of 2007.

BARBECUED TURKEY BREAST

A good size turkey breast with a pop up timer
olive oil
barbecue rub
barbecue sauce
grilling pan

Early in the day, set up your charcoal grill (Weber) with indirect heat.( place coals in a circle around the edges of grill. You will have to add more coals periodically to keep the heat temp up.
Then using a grill pan with holes place the turkey breast, rub with olive oil. Then rub the barbecue rub all over. You will dab it with the sauce during the last hour or so.
The Turkey I use has a pop-up timer to give me an idea when it's done.
This takes several hours, around 2 hours depending on the size of the breast.
When it is done, allow to sit for 15 minutes so juices will settle. Then slice and serve.
Enjoy.
(if using a gas grill with 3 burners, place turkey in the middle and put the side burners on low.)

Summer is almost here. I plan to save energy inside by doing a lot of cooking out side this summer.

HOME MADE HONEY MUSTARD PRETZELS

2 POUNDS HARD SOURDOUGH PRETZELS
1 CUP VEGETABLE OIL
1 1/2 CUPS PREPARED MUSTARD
1/2 CUP HONEY
1/2 CUP ONION POWDER

PREHEAT OVEN TO 200. BREAK PRETZELS AS FINELY AS POSSIBLE INTO LARGE BOWL
AND IN A SEPARATE BOWL, COMBINE OIL, MUSTARD, HONEY AND ONION POWDER. POUR OVER BROKEN PRETZELS AND MIX THOROUGHLY WITH A SPATULA MAKING SURE EVERY PIES IS COATED.
SPREAD IN A LARGE BAKING OR ROASTING PAN AND BAKE FOR 2 HOURS, STIRRING EVERY 15 TO 20 MINUTES.
STORE IN AN AIR TIGHT CONTAINER.

YOU WILL NOT BE ABLE TO KEEP THESE AROUND LONG I PROMISE!

Bayside Salad

1/2 lb bay scallops
1/2 lb bay shrimp (American!)
1 lb imitation crab legs
3/4 to 1 Cup of mayonnaise
Juice of 1 Lemon
2-3 scallions chopped
1 Tablespoon Old Bay seasoning
1 teaspoon dill

Cook scallops and shrimp just until tender, do not overcook.
Drain seafood and pat dry with paper towels and cool.

In a large bowl mix seafood and mayonnaise and lemon juice. Mix in the scallions. Add OldBay seasoning & dill. Chill an hour before serving.

Another fine dish for a shower, brunch, or even a warm summer evening.
I've made this as diner, and served cold sliced fresh tomatoes , a nice glass of White Wine, and perhaps a nice fresh fruit topped with whipped cream for desert.

Crab Quiche

1 lb special crab meat, picked
4 oz jar sliced mushrooms drained
8 oz of shredded mozzarella/provolone cheese
4 eggs
1 Cup Sour Cream
1 Cup creamed cottage cheese
1/2 Cup grated Parmesan cheese
1/4 Cup buttermilk biscuit mix
1 1/2 teaspoon Old Bay Seasoning

Preheat oven to 350

Lightly grease a 10 inch pie or quiche dish. Layer crab meat, mushrooms and cheese in plate.
In food processor place remaining ingredients and blend until smooth. Pour into pie or quiche plate. Bake for 45 minutes or until set. Cool 5 minutes before serving.

This is a very nice dish that is great to serve at showers, or brunch gatherings. We do love our Old Bay and Crabs here in Maryland.

Fast Veggie Soup/ 99% fat free

classic

This soup has been developed out of the need to loose more weight this week than last. It is a healthy, low fat, low calorie,filling soup that you can eat a lot of and not really do much damage. I plan to have this for lunch and supper the rest of this week until weigh in on Friday.

1/2 green pepper chopped

1 cup chopped carrots

3 zucchini chopped

1 onion chopped

1t chopped garic

4 stalks of celery chopped

1 container of mushrooms cut up (portobello)

2 cans of diced tomatoes with the juice

1 jalapeno pepper diced (remove seeds first)

1 teaspoon chili powder

1 block of extra firm tofu cut in cubes and added last

1 large box of organic veggie broth

1 large box of beef broth

1 bay leaf

pepper to taste

Mix all in a large soup pot and cook for 50 minutes, or until all veggies are tender

I will be having 2 cups as one serving and would say there are about 45 to 50 calories a cup.

It's actually very good, I added the hot pepper to give it a little kick.

I did not add any extra salt, however you can season to taste.

Classic Sausage Cornbread stuffing

1 lb of Sage sausage(bulk, you need to brown it crumbled)

8 C bread crumbs ( 4 soft white, 4 corn bread)

1 C finely chopped onion

1 C finely chopped celery

1/2 C green bell pepper

2 t salt

2 eggs, well beaten

Crumble sausage in a large skillet and brown lightly,pouring off drippings as it collects, but leaving about 4 Tablespoons.

Add the veggies and saute slowly intil they are clear but not brown.

Toss bread with salt--add eggs and mixture of sausage and veggies.

Toss lightly- sprinkle with liquid( the 4 T of drippings) and mix. You want the stuffing just moist enough to hold a loose ball when you form it with your hand.

Stuff into your turkey(both ends). I put a little piece of foil over the area of stuffing that is sticking out. This keeps it from burning.

(Or, just bake in a cassarole dish as a side dish. 350 until hot all the way through, cover half way through to prevent the top from burning )

Bake your turkey accordingly. I use a browning bag for my turkey baking.

Today is Easter, and to surprise my husband I wanted to make the sausage stuffing similar to the kind his mother made. I remember watching her in the kitchen chopping the peppers. And this morning, while making this I felt as though she was right there next to me. It was a warm feeling. I am so very lucky to have such fond memories of my mother-in-law. She was a kind woman, and treated me like her own daughter.

Dee's Strawberry Short Cake

2 boxes dream whip( prepare 3 paks)

1 box of white cake mix

2lbs fresh cleaned strawberries

1 small jar strawberry preserves

Prepare cake mix according to directions in round 9 inch cake pans, cool cake layers on wire rack.

Make entire box of dream whip, both packages.

Now assemble the cake.

Layer one, place on a nice cake plate. Then smear with a generous amount of the strawberry preserves on top. Now put a layer of dream whip, place a layer of sliced strawberries on top.repeat with next layer. Top with remainder of dream whip. Arrange lots of the strawberries, whole and halves on the top of the cake. Refrigerate cake. When ready to serve, remove from fridge about 15 minutes before slicing.

It's a nice big cake, light and refreshing. You could use real whipped cream, however the dream whip holds up nicely, and gosh but his is a good cake!

We used to go strawberry picking at the "Doneteachin" Farm in Howard County Maryland. The farm is now a housing development, just a memory. But the cake lives on!!! Enjoy!

Buffalo Chicken Spread

1 1/2 pound package of skinless,boneless chicken breast
1/2 bottle of Ranch Dressing
16 oz block of Philly Cream Cheese
Buffalo Wing Sauce
1 Cup Cheddar Cheese

Poach the chicken until done, then remove from water and shred the chicken while hot, put back in pan and add the ranch dressing and the cream cheese, then mix until melted and blended with the chicken. Then to this, add the cheddar cheese. Add buffalo wing sauce to taste. The amount you add is according to how hot you and your guests like it. Start with a few tablespoons and go from there. Serve with your favorite crackers. This is the yummiest , and great to serve if you have a crowd over to watch a Football game.

This is a favorite in our office. Thanks Shannon!

Pumpkin Dip

8 oz Package of Philly Cream Cheese(softened)
1/2 C canned pumpkin
1/2 C powdered sugar
1/2 C brown sugar packed
1 1/2 t pumpkin pie spice

Blend cream cheese with pumpkin, mix in remaning ingredients. Put mixture in a microwave safe bowl and heat on low until warmed through.Whisk ingredients while warm and serve warm with little ginger snaps and little graham crackers.
Kids love this, I use those little Teddy Grahams if kids are around. Good with sliced Granny Smith apples too.

Dilly Dip

2 2/3 C mayo
2 2/3 C sour cream
4 t dry mustard
8 T dried minced onion
8 T dill weed

Mix mayo and sour cream, then add remaining ingredients. Cover and chill 2 hours.
Serve with big chunks of various kinds of crusty breads, or veggies or crackers.
Thanks Nanc for this yummy recipe.

FRIENDSHIP CHEESEBALL

2 8 oz pkg. Philly Cream Cheese
5 oz pkg of dried chipped beef,chopped
1 T mustard
1 T mayo
1/3 C chopped onion
1/2 to 1 C finely chopped pecans

Combine first 5 ingredients. Mix and Shape into a Ball. Roll in nuts. Wrap in plastic wrap for several hours. Serve with a variety of crackers.
My good friend Dawn makes this and we all love it!

COUNTRY STYLE QUICHE

12 OZ TUBE OF PILLSBURY BUTTERMILK BISCUITS
8 OZ. PK OF GROUND SAUSAGE
1/2 CUP GREEN PEPPERS CHOPPED FINE
1/2 CUP ONION CHOPPED FINE
7 EGGS
2 CUPS SHREDDED SHARP CHEDDAE CHEESE
SALT AND PEPPER TO TASTE

ARRANGE BISCUITS IN UNGREASED 13 X 9 INCH BAKING DISH
SET ASIDE.
BROWN SAUSAGE PEPPERS AND ONION. DRAIN AND TRANSFER TO A BIG MIXING BOWL, ADD EGGS, CHEESE SALT & PEPPER, MIX WELL THEN POUR OVER BISCUITS, SPREAD EVENLY OVER.
BAKE AT 350 FOR 30 MINUTES.

THIS IS IDEAL FOR A BRUNCH, DINNER OR BREAKFAST. IT GOES WELL WITH CHEESY POTATO BAKE. A REAL CROWD PLEASER AND A GOOD POT LUCK TAKE ALONG. ENJOY!

CHEESY POTATO BAKE

1 1/2 Packages of Simply Potatoes shredded for hashbrowns
1 Cup Shredded Colby Jack cheese
1 can cream of mushroom soup
1 can cream of potato soup
(I ALWAYS USE CAMPBELLS SOUPS)
1/2 sour cream
1/2 cup mayonaise (Duke's is my favorite)
1 1/2 cup corn flakes , just crunch with your hands
1/4 to 1/2 cup melted butter
1 cup mixed italian cheeses

Combine first 6 ingredients and spread in 13 X 9 iinch baking dish. Set aside.
Toss remaining ingredients together, then sprinkle over potato mixture. Bake at 350 degrees for around 30 minutes. And ENJOY!!

BUTTERMILK CORNMEAL WAFFLES

3/4 C FLOUR
1/4 C CORNMEAL
1t BAKING SODA
1/2 t SALT
1 CUP BUTTERMILK
1 T OIL
2 EGG WHITES

Combine the first 4 ingredients in large mixing bowl; set aside .Blend egg whites in a dry bowl whipping until stiff peaks form.; set aside. Mix buttermilk mixture into flour mixture, blend until smooth. Gradually fold in the egg whites. Pour by cupfuls onto a hot greased (or sprayed) waffle iron. Cook according to iron directions.

1 T

PORIES POUND CAKE

1 CUP BUTTER

3 CUPS SUGAR

6 EGGS

3 CUPS FLOUR

1/4 TEASPOON BAKING SODA

PINCH OF SALT

1 CUP SOUR CREAM

1 TEASPOON OF RUM Extract

1 TEASPOON ORANGE EXTRACT

2 TEASPOONS OF LEMON JUICE

1 TEASPOON VANILLA EXTRACT

1/2 Cup PEAR LIQUEUR( Mathilde Poires Liqueur is what I use)

Cream butter and add sugar a little at a time beating well. Add eggs one at a time,mixing well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour batter in a well greased and floured 10 inch bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 inutes or until cake tests done.

I love the delicate flavor of pears. Oh my Gosh, this cake is ao good!

Enjoy!

CHOCOLATE GANACHE

3/4 c heavy cream
8 oz bittersweet or semi sweet chocolate morsels
1 T liqueur of choice

In medium saucepan heat the cream to hot, not boiling. Add liqueur (carefully)
When melted and smooth, let stand for 10 minutes. Pour over cooled cakes or cookies.

So good!

Beefy Tomato Vegetable Stewp

1lb lean ground beef

3/4 cup instant rice

2 eggs

1t of house seasoning

2 cups of beef stock

1large onion chopped

1T olive oil

2 cans Campbell's tomato soup & 2 cans of water

1T brown bouquet sauce

1 Bay leaf

1 t Old Bay season

1 1/2 C each of chopped carrots,celery,cabbage,yellow squash,and green zucchini

4 C peeled & chopped potatoes

1 1/2 C frozen Lima beans

1 can cut green beans

1 can chopped tomatos

In a bowl place ground beef, rice house season, and eggs.

Mix well and allow to sit for 10 minutes, Then form into tiny little meatballs.

Put little broth in a pan and cook them. Set aside

Now just saute the onions in a 5 or 8 quart size pot. Then put all the veggies in, the stock, soup, water, brown bouquet ,tomatoes and stir well. Time to add the bay leaf and Old Bay season, stir. With a slotted spoon, soop up the tiny meatbals and stir into the pot. Cover and cook over a low ,slow heat for 2 hours,or until all the veggies are well done.

Serve with a nice crusty bread, or biscuits.

I came up with this while trying to find ways to stretch a meal. By adding the rice to the beef it increases the quantity of meatballs. A nice way to stretch out a pond of ground beef. I must say this dish is really so good. And there will be leftovers for the next night, or even to take to work for lunch. It's a good family size meal.

I really hope you try it and enjoy it as much as my family does.

Rice Pudding

1 1/2 cups milk

3 1/2 cups cream

1/2 cup uncooked rice ( not converted rice)

1/2 cup sugar

1 teaspoon good vanilla extract

2 egg yolks at room temp, beaten

pinch of salt

nutmeg

Combine milk, and 2 1/2 cups of the cream, rice sugar and salt in a heavy, non aluminum saucepan. Gently simmer, uncovered stirring ffrequently for 50 minutes as mixture thickens and liquid is absorbed into rice .

Remove from heat. Stir in vanilla. Whisk in egg yolks very vigorously ( don't let them sit unattended in the warm pudding for even a second or you will have a scramble) Let cool to room temp

When pudding is cool, beat remaining cup of cream until stiff, fold into cooled rice pudding. Pudding may be served immediately or chilled. It can be served cold, but if you like to warm up servings , put in microwave for 20 to 30 seconds. Sprinkle with nutmeg before serving.

OH.....memories of Grandmother. How my sister and I loved her rice pudding.

Enjoy!

SALMON LOAF

1 lb salmon, (canned)drained and bones removed

1 C dry bread crumbs

1/2 C finely chopped onion

1 egg, slightly beaten

1/2 t salt

1/8 t pepper

Place salmon in a large bowl, add bread crumbs, onion ,egg ,salt & pepper. Mix lightly. Spray a loaf baking dish, or line it with the Reynolds no stick foil. Form salmon into a loaf shape in the pan and bake at 350 for about 30 minutes.

My mother used to make Seafood on Friday. Sometimes she would make the mixture into a loaf, and to change it up she would make cakes and fry them instead of baking. We love them. I still make this dish, but rarely fry them.

1

CRAB SOUFFLE

6 SLICES OF DAY OLD BREAD

2 TBSP BUTTER OR MARGARINE

2 C MILK

3 EGGS

1 TSP SALT

1TSP DRY MUSTARD

2 TBSP CHOPPED PIMENTO, DRAINED

1/2 LB (2-3 CUPS) GRATED SHARP CHEDDAR CHEESE

1LB CRAB MEAT, SHELLS REMOVED

REMOVE CRUSTS FROM BREAD; SPREAD BUTTER OR MARGARINE ON BOTH SIDES OF EACH SLICE OF BREAD. CUT SLICES INTO CUBES AND PLACE IN A GREASED 9" SOUFFLE DISH OR A 2 1/2 QUART CASSEROLE. POUR MILK OVER BREAD AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT. **********************THEN

BEAT BREAD MIXTURE UNTIL SMOOTH. IN A BOWL COMBINE REMAINING INGREDIENTS AND FOLD INTO BREAD MIXTURE. BAKE UNCOVERED AT 300 DEGREES FOR 1 & 3/4 HOURS. SERVES 6-8

This was a wonderful dish that we had pot luck suppers often at our church . These kinds of dishes are the best, they have been handed down and passed around often. I am so glad I still held on to it to share again with you.

Bread Pudding

2 cups whole milk
1/4 cup butter
2/3 cup sugar
3 eggs2 teaspoons cinnamon
1 teaspoon vanilla extract
4 cups bread, torn into small pieces (crust too)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Mom made this in the winter. She always baked it in the big round pyrex cassarole dish. It made the house smell so good while baking. Dad liked it warm and my sister and I liked it cold, which ever way we ate it we loved it!

Hot Reuben Dip

1 8oz package of softened cream cheese

1 1/2 cups shredded Swiss cheese

1/2 cup Thousand Island dressing

4 oz of sliced corned beef chopped

1/2 cup drained sauerkraut

Cocktail rye bread slices, veggies, or pretzels

HEAT OVEN TO 400

Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in ungreased pie plate, 9x 1 1/4 inches or a quiche dish, around the same size. Top with sauerkraut and remaining Swiss cheese.

Bake about 15 minutes or until bubbly around the edges. Serve hot with the rye slices,veggies or pretzels. Also good with rye flavored Triscut crackers.

I had this at a friends house while watching a Ravens game. She got it from a friend who got it from another friend and so on.

FRIED SOFT SHELL CRABS Maryland Style

Go to a good seafood supplier and buy as many soft shell crabs as you need. Be sure to ask if they have been cleaned or not. It's worth a little more to have them cleaned for you.

Once home, get out a nice size skillet. I use my iron frying pan that was my mothers. Use oil or crisco, it all depends on you. Mom always used Crisco. Melt enough to coat the bottom of the pan and up around 1/2 inch.

In the mean time, in a bowl beat a few eggs and season if you like with a little Old Bay seasoning. In another bowl, or pan (like a pie plate) put flour. (start with 2 cups and add as you need)

You will dip the crab in the egg, then in the flour covering completely. Now here is what I do because we love the crunch. I dip it once again in the egg and again in the flour. Then place in the skillet of hot oil (or crisco) reduced to medium. Carefully turn the crab over after about 3 to 5 minutes then cook for another 3 or 4 minutes depending on the size of the soft shell crab. When done, remove to a plate with paper towels to drain off excess fat.

On bread of your choice place mayonaise, lettuce a few slices of Maryland tomato, the crab top with another slice of bread. Pour a tall glass of beer, and dig into that wonderful sandwich! My mouth is watering watering just thinking about it.

Jumbo Seafood Stuffed Shells

1 16oz package uncooked jumbo-size pasta shells

1 7.5oz can crab meat,drained,flaked and cartilage removed

1 2.5oz can of tiny shrimp drained

1 C shredded swiss cheese

1/2 C mayonnaise

2 T thinly sliced celery

1 T finely chopped onion

1 T finely chopped pimiento

Add shells gradually to boiling salted water; cook until tender yet firm. Drain;rinse with cold water, then drain again. Place on paper towel lined plate to cool. Combine remaining ingredients in mixing bowl. If it seems to dry ad a little more mayonnaise. Spoon mixture into cooled shells, cover a d refrigerate until cooled. Garnish with celery leaves or parsley.

This is wonderful dish for a shower, or even a summertime meal. Its light and elegant. Any time I have made this dish it's been a big hit.

Low Calorie Fat Free Veggie Dip

3 6oz Container of CHOBANI Greek Plain Yogurt( Non-Fat)

1 Package of Hidden Valley Ranch Salad Dressing & Seasoning Mix

1 Pack of Equal ( if desired)

Mix all well and put in a container and let "bloom" for at least 2 hours.

Cut up your favorite veggies and enjoy !

Chobani is a really good yogurt, and I know you are probably thinking why not use fat free sour cream. Fat free sour cream just is not rich tasting, and doesn't have the thick creamy texture that this yogurt does. ALSO, each 6oz container has 18g of protein. 100 calories in each 6 oz container, so there are less calories, and no fat.

SEAFOOD AU GRATIN

1 stick of butter
1 cup flour
1 cup milk
1 cup dry white wine
1 lemon juiced
salt
1 t of black pepper
1/4 t of cayenne pepper
2lbs shrimp,peeled and de-veined
2 lbs claw crab meat
2 lbs scallops
3 cups grated sharp cheese

Melt the butter in a heavy sauce pan over low heat. As soon as it is melted, add the flour stirring constantly for about a minute with a wooden spoon. Slowly add the milk stirring with a whisk until you have a nice smooth sauce. Add wine, lemon juice, salt and both peppers, an switch back to the wooden spoon and stir constantly until sauce is smooth, like the consistency of mayonnaise.
Remove from heat.

Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a medium sauce pan and add shrimp. When water returns to a boil, cook shrimp 1 minute . Drain immediately.
Now saute the scallops in a little butter for about 3 minutes, they will continue to cook in the casserole.
Remove the scallops and put in a bowl with the shrimps, add crab meat and hand toss.
Pour the sauce over the seafood and mix gently.
In a sprayed lasagna pan ( 13 x 9 )place the mixture, then cover completely with the cheese.
Bake uncovered at 350 degrees for about 25 to 30 minutes, until bubbly.
Serve alone or over rice or pasta.
This is a very rich dish, but it will be a huge hit. My brother-in-law says its as good if not better than any similar dish he has had in any restaurant. I served on top of pasta, a side of buttered green beans, and a nice dry white wine. It's a very elegant meal.

VODKA SAUCE

3 Cups Marinara Sauce

1 Cup Vodka

1/2 Cup Heavy Cream (at room temp)

1/2 Cup grated Parmasean Cheese

1/2 teaspoon salt to taste

1/4 teaspoon pepper, plus more to taste

In a heavy ,large skillet simmer sauce, add vodka over low heat stirring often until mixture reduces by one fourth, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through.

Remove skillet from the heat and stir in the cheese,salt and pepper.

Serve over Penne or Rigatoni Pasta.

OYSTER STEW

3T Butter, plus butter for garnish
2T finely chopped celery
2T finely chopped onion
1Quart shucked oysters with liquor
4 cups whole milk heated
2t Worcestershire sauce
Dash salt,pepper, and cayenne pepper
Paprika for garnish

In a heavy bottomed pot melt the butter. Saute the celery and onion until limp. Add the oysters and their liquor to the pot. Cook only until the edges of the oysters curl slightly.
Add the milk and seasonings . Heat until the edges of the oysters have curled.
Serve at once. Garnish with a pat of butter and a dusting of paprika.

It's so cold out today, and this just is so good, I think I will make some today.

BUTTER STICKS

Pre-heat oven to 425

13 x 9 x 2 inch pan
1/3 C butter
2 C Bisquick
1/2 C cold water

Melt butter in the baking pan. In a bowl stir remaining ingredients with a fork until a soft dough forms. Gently smooth dough into a ball on a flour covered board or marble board. Knead 5 times.
Roll dough into a rectangle 10 x 6 inches with a lightly floured rolling pin . Cut length-wise in half. Then cut each half crosswise into 12 equal strips, 3 inches long and 3/4 inches wide.
Dip each strip into melted butter making sure both sides are coated with butter.
Arrange strips in the pan and bake 12 to 15 minutes. Yields 24 strips.
These are so yummy!

CHICKEN AND DUMPLINGS

1 Large Purdue oven stuffer roaster chicken
1 large onion chopped in medium chunks
5 Potatoes
6 cans of Pillsbury's buttermilk biscuits( they are sold in a 4 pack)
3 Knorr chicken bouillon cubes ( 6 if using another brand)
Sheds Crock margarine

In a stock or soup pot, place whole chicken. Cover with water. Put the chopped onion in and cook the chicken until it is almost falling off the bone. Do not over cook or you will have bones in your stock.
Once the chicken is done remove and allow to cool enough for you to pull the chicken from the bone.
In the mean time peel and cut the potatoes and start cooking them in the stock, you can put the bouillon cubes in now too.
Now start opening the biscuits and cut each one in 5 or 6 pieces add to the pot one can at a time.
As they get done they will sink to the bottom. So be sure to stir frequently. Once the dumplings are done,(they sink once they are done) add the cut-up/shredded chicken. Cook and stir a while longer. It will thicken up nicely if you take the lid off at the last few minutes.
When you serve, put a dollop of margarine in the bowl and stir until melted.

This recipe was given to me by a friend of mine who lives on a farm and is used to making big satisfying rib sticking meals for her family and who ever is around .
She brought this to work one day for every one to have for lunch and we loved it! And today it is about 8 degrees out I made it for my family and it's a hit! It made a big pot, about 6 + quarts, so I will be sharing with my neighbors.

Dee's Turkey Burgers

1 pound fresh lean turkey
1 pound fresh lean turkey breast
1/4 cup finely chopped onion
1/2 cup italian bread crumbs
1 teaspoon of House Season (recipe found in blog)
1/12 teaspoon of "Trader Joe's 21 salute seasoning"
2 egg whites
1 teaspoon olive oil

In a large bowl mix all ingredients well with your hands
Form into 8 large patties.

(broil,or grill, makeing sure they are cooked all the way through.)

I like to grill these, and I also cut and slice a fresh pineapple , grill the slices. When they are done,
I put a bit of barbeque sauce on the burger and a slice of pineapple on a roll and wow!!!! This is a really delicious burger!

Another use:

Because I do not always need 8 patties, I freeze 4 and make 4. One evening after work we were trying to think of something really fast , easy and tasty for supper so I suggested Spaghetti and meatballs. My idea was good, but I did not have any ground beef to make meatballs. So I thawed out the turkey burger patties , divided each one in quarters and rounded the quarters into little meatballs. I browned them in a little olive oil , then let them finish cooking in the sauce.
Much to our pleasure and surprise, they were really great!! I did some calculations and rounded the calorie count for each burger to about 190 calories.

Another idea is place little cubes of hot pepper cheese in the pattie for a bit of a wow, put some taco sauce instead of ketsup, top with a little lettuce, tomato and mayo.

I am sure there are all kinds of variations for these patties. The best thing about them is that they do not taste like you are eating turkey. I think that is why I really do not like pre-made turkey burgers, they always seem to have that strong turkey taste.
Feel free to e-mail me if you try a new variation, I'd love to see what you come up with!

Russian Spiced Tea Mix

One 3 ounce jar Lipton Sweetened Iced Tea mix
One 21.1 ounce container of Tang
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
1 tablespoon ground allspice

Combine all of the ingredients in a medium bowl and mix well with a metal spoon,. Store in plastic containers or glass jars with tight fitting lids . Give as gifts attaching this recipe:

Use 2 heaping teaspoons in 6 ounces of hot water for hot tea or 2 heaping teaspoons in 6 ounces of cold water for a refreshing summer beverage over ice.

This recipe has been around for ages, and it brings back happy memories of my best childhood friend Debbie Stiegler. She used to make Russian Spiced Tea for us, and we used to go down her basement and watch Elvis movies. " Those were the days!!!"

Potato Salad

5lbs of white potatoes

8 hard boiled eggs

1qt of mayonnaise

1 small onion shredded

1 tablespoon celery seed

Salt and pepper to taste

Best if made the day before you need this dish.

Boil potatoes with the skins on, when done allow to cool on a platter. When cooled, remove skins and cut potatoes in cubes.

Coarsely chop hard boiled eggs.

In a large mixing bowl, add eggs, potatoes and all remaining ingredients , and place in a covered casserole dish. Refrigerate over night.

This is our family recipe and goes great with the Fried Chicken.

Maryland Fried Chicken

Select pieces of chicken skin and bone on.
Breast,legs, thighs are the usual picks( about 3 lbs)

4 cups all purpose flour
3 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 /2 teaspoon paprika
Crisco

Liberally sprinkle each piece of chicken with salt and pepper.
Mix flour, salt, pepper, and paprika in a large container, I use a square pan or Tupperware.
Mix eggs and milk in a bowl large enough to fit a large chicken breast piece.

If you have an iron skillet, this is the best to use for frying chicken.

Dip chicken pieces in egg/milk then coat with flour mixture, repeat with the same piece of chicken.

Mom always used Crisco for frying. Melt Crisco in skillet, enough to make oil or shortening come only about half way up the sides of the pan. This is important because the oil rises when each piece of chicken is added ,you do not want it to spill out over the sides.
Turn the heat to medium high: test by adding a drop of water to the shortening, if it sizzles, it is ready.
Place about 4 pieces of chicken into the hot shortening. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy and brown. Pieces with large bones like legs and thighs may need an additional minutes per side to get totally done inside.
Remove the chicken from the skillet and drain well on brown paper bags. Cook the 2nd batch.
Wrap tightly with foil to keep warm or place in an aluminum pan with parchment paper between layers of chicken.

This brings back such good memories. The kitchen smelled so good.
My sister and I used to love the little crunchy pieces of batter that fell off in the pan, so mom would put those on the platter for us to find.
I know in this day and age with everyone worried about "fat" in the diet, not many people fry chicken any more. But we do not eat it every day, so go ahead and make it a special occasion and treat your family to a really good dish.
It's worth the effort!

Paula's House Seasoning

1 Cup salt
1/4 cup black pepper
1/4 cup garlic powder
Stir ingredients together. Keep the seasoning
in a shaker near the stove for convenience.
I make a double batch and store it in a large mason
jar and fill the shaker as needed. I use it on so many things!

Strawberry Protein Shake

8 ounces of Light Vanilla Soy Milk

( I use 8th Generation it has less calories)

1 heaping scoop of Vanilla Whey Protein Powder

1 pkt. of sweetener ( equal)

1 cup of frozen strawberries, or 5 large frozen strawberries

1 tablespoon of Flax seed oil

1 tablespoon of ground Flax seed

Blend all ingredients well. This will produce a nice thick frozen shake perfect for a meal replacement. I like it for breakfast.

About 355 calories for this shake.

Strawberry Pretzel Salad

2 cups pretzels (crumbled)
3/4 cups margarine
4 tablespoons sugar
1 large package of cream cheese (softened)
1 regular tub of cool-whip
3/4 cup sugar
1 1/2 lb of strawberries cleaned and sliced or 2 10oz. packages of frozen strawberries
1 8oz box instant strawberry jello
2 cups hot water

Mix pretzels, 3/4 cup margarine and 4 tablespoons of sugar together and spread on bottom of and 8 1/2 X 11 inch pan, and bake at 400 degrees for 8 minutes.
While pretzel crust cools, mix the cool whip, cream cheese, 3/4 cup sugar and spread mixture over the crust.
When filling is firm,( you can quick set it in the freezer for a few minutes) top with strawberries, mix jello with the 2 cups of hot water and pour over strawberries, refrigerate until jello sets and serve.

Spinich Balls

1 frozen pkg chopped spinach cooked and drained
2 cups herb & seasons stuffing mix
1 cup chopped onions
3 beaten eggs
6 tablespoons of melted butter
6 tablespoons of Parmesan cheese
3/4 teasp. garlic salt
1/4 teasp. pepper

Mix all ingredients. Shape into 2 inch balls. Put on sprayed cookie sheet. Bake at 350 for 20 minutes. Makes 4 dozen

Gooey Butter Cakes

1 package of yellow cake mix
1 egg
1 stick of butter melted

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9 inch baking pan.

Prepare filling

1 8oz package of cream cheese softened
2 eggs
1 teaspoon of vanilla
1 stick of butter melted
1 16-oz box of powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture.
Bake for 40 to 50 minutes . You want the center to be a little gooey, so do not overbake.

Variations:
1. For the holidays, add a 15 oz can of pumpkin to the filling and cinnamon and nutmeg.
2. Add a 20-oz can of grained crushed pineapple to the filling.
3. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
4. Use a spiced carrot cake mix. Add chopped nuts and shredded carrots to the filling.
5 Use mandarin oranges, bananas, blueberries, or strawberries- just coordinate your extract flavorings.
6. Use chocolate cake mix. Add 3/4 to 1 cup peanut butter and nuts to the filling.

I see this cake being sold on QVC , and so I thought I'd try it myself. It is sooooo good! I think its best made the day before you need it. It tastes better the next day. It's worth the calories!!!

Potato Candy

2 medium potatoes ( 2 cups total when mashed)
1 stick of butter
2 boxes of confectioners sugar ( 1-lb size)
1 1/2 teaspoons of good vanilla extract
2 Cups melted chocolate


Boil and mash potatoes , then cool to room temp. Add butter to potatoes. Mix potatoes, sugar, and vanilla extract, and chill in refrigerator for 1 hour. The mixture should be the consistency of marzipan. Add more sugar if not thick enough. Divide into 16 equal pieces (or more, if you want them smaller) and roll into egg shapes. Freeze them for 30 minutes. Dip Pieces into melted chocolate to cover, and transfer to a rack for the chocolate to harden.

This recipe has been around for as long as I can remember. When I was in second grade at Featherbed Lane Elem. School, we did a class project with Mrs. Botton. The project was a class cook-book. One of the moms came in and did a demonstration of this "Potato Candy" and gave us samples. Well I had never had anything like it and it was just wonderful.
Several years back my mom found the cookbook and gave it to me to save.

St Patrick's Day Supper, Corned Beef

1 3-5 lb corned beef brisket

5 small white onions

10 small white (Irish) potatoes

1 small bag of baby carrots

1 teaspoon of pickling spices(in a cheesecloth bundle)

1 large head of cabbage cut in wedges

Rinse the beef under cold water and place in a large pot. Add enough water to cover the roast by 6 inches.Add spices. Peel the onions and place in the pot with the beef, bring to a boil and cook for 30 minutes with a gentle rolling boil . Reduce heat to medium low , cover and cook for 3 1/2 hours.

Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots and potatoes to the pot, then place the cabbage on top of the beef, cover and cook another 30 minutes , until carrots and potatoes are tender.

NOTE: Keep beef in liquid until ready to slice as it dries out quickly.

Enjoy!

Sweet-Sour Cabbage with Apples and Caraway Seeds

4 Cups shredded red cabbage

1 large tart apple, peeled, quartered, cored and cut crosswise into 1/4 inch

thick slices.

1/4 cup packed light brown sugar

1/4 cup cider vinegar

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon caraway seeds

Dash of black pepper

Combine Cabbage, apple, brown sugar, vinegar, water , salt, caraway seeds and pepper in large sauce pan. Cook covered over medium heat 10 minutes. Stir mixture, Reduce heat to medium low.

Cook covered 15 to 20 minutes or until cabbage is crisp-tender and apple is tender.

Serve warm or chilled.

Potato, Onion and Pea Champ

2lbs potatoes, peeled and cubed

1 stick Irish butter

1/2 bunch scallions chopped

1 clove garlic

1 Cup milk

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

1 Cup fresh baby peas cooked and drained

Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil . Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan.

Meanwhile, in a small sauce pan melt the butter over medium heat-high heat. Add the green onions and garlic and cook, stirring until soft and fragrant. about 1 and 1/2 minutes. Remove from heat.

Return the pan with the potatoes to a medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper to taste.

Remove from the heat and fold in the cooked peas. Transfer to a serving bowl an drizzle the remaining butter and onions over the top, Serve hot.

Spiced Apple Tea

2 Cups unsweetened apple juice

6 whole cloves

1 cinnamon stick

3 Cups water

3 Bags cinnamon herbal tea

Combine juice, cloves and cinnamon stick in medium, sauce pan. Bring to a Boil over high heat. Reduce heat to low and simmer 10 minutes. Meanwhile, place water in another medium saucepan. Bring to a boil over high heat and drop in tea bags and allow to steep for 6 minutes. Remove and discard tea bags

Strain juice mixture and discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired or refrigerate and serve cold over ice.

Irish Soda Bread

3 3/4 Cups flour

2/3 Cups sugar

1 Tbs. Caraway seeds

2 1/4 Tsp. baking soda

3/4 tsp. salt

1 Cup dried fruit bits

1 1/2 Cups buttermilk

2 eggs

Preheat oven to 325.

In a large bowl combine flour, sugar, caraway seeds, soda and salt; add fruit bits.

Stir in buttermilk and 1 egg until dough forms.

On lightly floured surface, knead dough until smooth about 2 minutes. Shape into a round loaf. Place on ungreased baking sheet. With serrated knife cut 1/2 inch deep " X" into top. Lightly beat remaining egg and brush over dough.

Bake for 50 to 55 min. or until loaf sound hollow when tapped on bottom. Transfer from pan to rack when done. Cool.

Beer and Cheddar Spread

8 ounces of softened Cream Cheese

4 Tablespoons unsalted butter softened

4 Cups Sharp Cheddar grated

1 Tablespoon minced fresh chives

1 Tablespoon chopped fresh parsley

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon prepared horseradish

1/2 clove garlic minced

1 teaspoon ground black pepper

2 to 3 drips hot pepper sauce

1/4 to 1/2 cup of flat beer ( Killian's)

With mixer, cream together cream cheese and butter until well blended. Mix in cheese.

Mix in all remaining ingredients except beer. Add enough beer to make spread of desired consistency(mixture will thicken further after chilling)

Pack into earthenware crock or other ceramic dish, cover and refrigerate for several hours to allow flavors to blend. Serve with apple slices and black bread or dark crackers.

This spread can be made several weeks in advance.

LOVE BUCKET

In a large steamer pot, with water up to the steamer shelf.....

2 lobsters
4 small new potatoes
4 oysters in the shell
4 clams in the shell
4 jumbo shrimps
2 ears of corn ( unshucked)
1 can of beer
1/4 cup Old Bay Seasoning

pour beer and enough water just to cover the rack or shelf of the steamer pot , then
place in pot,add Old Bay, and in this order..... oysters, clams, potatoes, corn, lobsters shrimp, seasoning with salt , pepper, ( or a little old bay) at each layer.
(if using a steamer pot there is a little rack you place in the bottom for the food to sit on so it is not on the bottom of the pot and allows grit to settle at the bottom as well).

Cover with lid and heat to boil so that food steams for 20 minutes . Steam will escape and it will be hot.
This is a perfect meal for two. Serve with a nice white wine and add a yummy desert and you have a nice romantic meal. Valentines would be a perfect night to have this ready for your sweetie!!

Maryland Crab Cakes

2 slices of white bread, crusts removed and milk, sufficient to moisten bread
1 pound crab meat
1/4 teaspoon salt
1 teaspoon Old Bay Seasoning
1 tablespoon baking powder
1 tablespoon chopped parsley
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
3-4 tablespoons vegetable oil for frying

Break bread into small pieces and moisten with milk, combine with the remaining ingredients. Shape into patties. Refridgerate for an hour, this makes them firm, and helps keep them from falling apart during frying. Fry patties quickly in hot oil until brown.

This is an all time favorite. There is nothing like a Maryland Crab Cake!!!

Reuben Casserole

1 Can(16 oz) sauerkraut, undrained
12 oz corned beef, canned or sliced, crumbled or torn into small pieces
2 Cups swiss cheese shredded
1/2 cup lite mayo
1/4 cup Thousand Island dressing
2 fresh tomatoes, sliced
2 tablespoons melted butter
1/4 cup pumpernickle or rye bread crumbs

Place sauerkraut in a 1 1/2 qu baking dish. Top with a layer of beef, then cheese. Combine both dressings; spread over cheese. Top with tomato slices set aside. Combine butter and bread crumbs in a small bowl; sprinkle over tomato slices. Bake at 350 for 45 minutes. Let stand 5 minutes before serving.

This was given to me by a fellow low carb dieter. It is really a yummy dish. It is one of my favorites!

Hot Buttered Rum

In a mug put 1 teaspoon of sugar, 1/2 tsp. butter, 1 jigger of rum, 4 cloves. Fill with boiling water, Stir.

I don't know about you, but I hate winter!! And nothing gets you warm from the inside out like a nice mug of Hot Buttered Rum!

BANANA DAIQUIRI

In a blender mix 1/3 ripe banana, 1 teaspoon sugar, 1/2 ounce of lime or lemon juice, 1 1/2 ounce of light Rum, 1/2 Cup crushed ice. Blend 10 to 20 seconds.
Serve in a Chilled Cocktail glass.
Bacardi is recommended.

The Daiquiri is making a come back. It was really popular in the 70's. This one is really yummy!

Beer Can Chicken

1baking chicken
3 tablespoons of Emeril's Essence
1 Can of good beer (Killians works well)
1 Onion

One Beer Can Chicken Roaster

Preheat oven to 375
Place beer can roaster on a pie tin, then open the can of beer, pour off about 1/4 th cup of the beer and place the can in the roaster.
Place the cleaned chicken on the roaster (the tip of legs will be pointing downwards) Place the onion in the cavity at the top of the chicken.
Rub the entire chicken in olive oil. Then use the Essence as a rub, and rub it all over the chicken.

And that's it. Bake for about an hour depending on the size of the chicken. If using one of those oven popper gadgets, bake it about 10 minutes more after the popper pops up.

This is one of my favorite ways to eat chicken, and I've done it with a small turkey also.
If you want to use a grill outside, you will have to add coals every so often to keep the temp up.

Enjoy!

BAKED ONION

1 LARGE VILDALIA ONION
3 TABLESPOONS BALSAMIC VINEGAR
SALT , PEPPER,

Remove outer paper of onion, exposing the whole onion, slice a piece off the top leaving it flat.
Then score the onion like you would cut a pizza, but do not cut all the way through.
Place the onion on foil, enough to make a little bundle when through.
Pour the balsamic vinegar over the onion, then sprinkle with salt and pepper.

Wrap the onion like a hobo pack. Bake in the oven until soft, or if using a charcoal grill, place on grill , but turn every so often so it cooks evenly.

When done , open and serve the onion along with the meat of the meal, or along with other veggies.
You will be surprised how wonderful an onion can be when cooked like this.

Shrimp and Chicken Kabobs with Rice

1/2 lb of medium to large size shrimp shelled and cleaned
1 lb of chicken breasts cut into cubes
1 quart size package of Cherry Tomatoes
1 large green bell pepper cut in large slices, then in half
1 large red bell pepper cut in large slices, then in half
1 large yellow pepper cut in large slices , then in half
1 package of white pearl onions

Skewers ( if using wood skewers, soak in water before using)
Build your Kabobs alternating meats, veggies, etc.
At this point you can either marinate them, or just before placing on a grill,
baste with your favorite marinade, or to keep this dish light, use a light
Italian dressing as your baste/marinade.
Place Kabobs on a preheated grill, (indoor or outdoor) turning to be sure everything gets done ,
usually 3 minutes on each side depending on how thick your chicken cubes are.

Serve over your favorite rice. This is a favorite summer time meal, its quick easy, and light.
And best of all, it's a dish that can be prepared ahead of time, and when you get home from work, just turn on the grill.

MEXICAN CHICKEN PIZZA

2 skinless,boneless chicken breast halves
1 packet of McCormick Fajita seasoning (make according to directions on packet)
1 green pepper
1 red pepper
1 small sweet onion sliced
1 can chopped or diced tomatoes drained.
2 large tortillas
1 cup Mexican blend, or taco cheese, low fat if possible
Preheat oven to 400 degrees

Slice the chicken into thin slices and let it marinade in the fajita seasoning that you prepared.
Place chicken pieces on a grill pan and cook until almost done. You just want to sear on each side before placing on the pizza.(The chicken will finish cooking in the oven,) then Set aside.
Chop the peppers, and very thinly slice the onion.

On a non stick foil lined pan, place the tortillas
Then top with the peppers, onions, tomatoes, chicken ending with the cheese
Bake on middle shelf in the oven for 12 to 15 minutes, keeping an eye on them to make sure they do not burn.
The tortillas cook crisp.

This is a low cal healthy way to enjoy a very full flavored pizza, add a small salad and its a meal!
Enjoy!!

Hot Clam Dip

2 Cans minced clams
1/4 lb margarine
Oregano, salt and pepper to taste
1 or 2 Cloves of garlic minced
3/4 to 1 cup Italian bread crumbs
8 oz shredded Cheddar cheese

Simmer clams with liquid 15 to 20 minutes. Add margarine and simmer until melted. Add salt and pepper , oregano and garlic. Add bread crumbs and stir to the consistency of oatmeal. Spread mixture into an 8 inch pan. top with cheese. Bake at 350 degrees for 15 minutes or until cheese bubbles.

I use a nice cooking dish so it can be served to guests from the pan. Just supply a little knife, and Triscut Crackers and you will have a hit!

Shrimp Dip

4 oz cream cheese
1/4 C mayonnaise
1 slice of onion, chopped very fine
1/2 tsp mustard
1 Drop of Tabasco
1 Can of Tiny Shrimp, drained


Mix Cream Cheese and mayonnaise together until smooth. Stir in onion, mustard and Tabasco. Add Shrimp.

Years ago our friends from EAAA used to get together for party's and this dip was always a great dish that everyone loved.

Sausage Balls

2 Cups Bisquick
8 oz grated Cheddar Cheese
1/2 Cup Water
1 lb sausage cooked and crumbled

Combine all ingredients until dough consistency. Drop onto a greased cookie sheet. Bake 10 minutes at 400 degrees.

Another easy, but yummy little Appetizer. They will disappear fast!

Burbon Dogs

1pound of hot dogs, sliced
(or 1 lb of little wieners)
1 1/2 Cups Catsup
1 Cup Bourbon
1/2 cup brown sugar
1 tbs. grated onion

Put ingredients in saucepan, Simmer 1 hour. Stir every 15 minutes or so. ( may be frozen)
I've used Pilish Kelibasa slice on an angle and this works well, but my favorite is the little weiners.
These will be a hit I promise!

Roast Brisket

1 pkg Lipton onion soup mix

1Cup Ketsup

1/3 C Worcestershire sauce

4 cups water

1 2lb can whole potatoes ( I use 4 -15.oz cans)

1 Bag of peeled baby carrots

1 Brisket 3-5lb



Early in the day place brisket in foil lined roasting pan. Place brisket and potatoes and carrots in pan. Mix all other ingredients and pour over meat. Cover with foil. Bake at 350 degrees for minimum of 4 hours until tender. Let stand before slicing. Slice against grain. Arrange meat and potatoes and carrots in platter pour gravy from pan over all.



This recipe is a long time favorite. It was given to me by a wonderful family. And recently a patient in our office requested a really good brisket recipe, so here it is. I've tasted none better.

Jam Thumbprint Cookies

1/2 cup raspberry jam (seedless)
1 Tablespoon Chambord
2 1/4th Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter at room temp
2/3 cups sugar
2 large egg yolks
1 tablespoon finely grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees

In a small bowl combine the jam and the Chambord.
( I purchased a sample bottle, its much less expensive)
Set aside.

combine flour baking powder and salt and whisk to blend, set aside.

In a large mixing bowl with an electric mixer, beat the butter and sugar until light and creamy. Beat in eggs, zest and juice and vanilla.
Add the flour mixture a little at a time until blended.

Scoop dough to form one inch balls. Place on prepared baking sheets, spacing one inch apart. Use your thumb or index finger and create a depression in the center of each ball. Fill each indentation with the jam mixture. Bake until golden brown, about 20 minutes.
Cool on wire racks.

I made these today, and the cookie is now a favorite. They passed the husband test!

Oatmeal Cake

1 1/4 Cup boiling water
1 stick of margarine
1 Cup quick cooking oatmeal ( not instant)
2 Eggs
1 Cup white sugar
1 Cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/3 Cup flour
1 Tablespoon Vanilla extract

Topping:

6 Tablespoons margarine
1/2 Cup Half and Half
1 Cup walnuts or pecans chopped
1 Cup brown sugar
1 Cup coconut

Pour boiling water over margarine and oatmeal. Let set a few minutes. In a large bowl beat eggs and sugar. Add flour, salt cinnamon and baking soda. Stir in oatmeal mixture and vanilla and mix well. Bake in a 9 x 13 in greased pan for 35 minutes at 350 degrees.

For topping: In a medium saucepan heat margarine and Half and Half. Stir in nuts, brown sugar, and coconut. Spread on top of cake and put back in the oven for about 10 minutes or until it starts to bubble.
***
This market near where I work makes a cake like this. It is so yummy. So when I found this recipe and tried it I was so excited because it tastes almost identical to the one at the market.
It is so moist, and so good. It's all home made, and it really tastes like a good scratch cake.
Enjoy!!

Green Bean Casserole

1 can condensed cream of mushroom soup
1/2 C of milk
4 C cooked greenbeans (2 Cans)
1 C french fried onions

Mix the soup and the milk add green beans and 1/2 can of the onion rings. Put in a casserole dish and top with remaining onion rings. Heat at 35o degrees for about 25 minutes, or until hot all the way through.

I added this as a request for my son who is preparing Thanksgiving for a lot of people this year.
It is a family tradition to have the green bean casserole with holiday supper.

Corn Pudding

2 eggs
2 Tablespoons corn starch
1 Cup sugar
1 can cream corn
1 large can evap milk

Mix ingredients and poor in casserole dish, bake 1 hour at 350 degree oven.

Here is another wonderful holiday recipe. It is so yummy. Just another reason why I could just forget about making the turkey, and have only the side dishes!

Holiday Sweet Potato Cassarole

2 large cans of sweet potaotes
2 eggs
1 stick of margarine melted
1 Cup sugar
2 teaspoon of vanilla extract
1 cup of whole milk

Mix all above well, and pour in oblong dish.

Topping: 1 stick of butter
2 cups of brown sugar
1 cup flour
2 cups chopped walnuts or pecans ( if desired)
Mix topping ingredients well, and sprinkle over sweet potatoes.
Bake 40-45 minutes at 350 degrees.
Enjoy! Everyone loves this, in fact, I've been told its like getting a little dessert right along with their meal.

Snicker Doodles

1/2 Cup butter, soften
1/2 Cup crisco
1 1/2 Cups Sugar
2 Eggs
2 2/3 Cups all purpose flour
2 teaspoons Cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons cinnamon
2 Tablespoons sugar

Mix batter: shortening 1 1/2 cup sugar and eggs. Blend in four, tartar, soda and salt. Shape dough into balls. Mix 2 Tablespoons sugar and cinnamon. Roll balls in mixture. Place on ungreased baking sheet. Bake for 8 to 10 minutes at 400 degrees. Remove immediately from baking sheet. Cool on wire rack.

I just love Snicker Doodles!!!! What else can I say?

Clay recipe for Christmas Ornaments( oven drying method)

Mix well in a large bowl:

4 Cups flour
1 Cup salt
1 Teaspoon powdered alum
1 1/2 Cups water

If the dough is too dry, work another tablespoon of water in with your hands.

Dough can be colored by dividing it into several parts and kneading a drip or two of food coloring into each part. Roll or mold as desired.

To Roll: Roll dough 1/8 inch thick on a lightly floured board, cut with cookie cutters dipped in flour. Make a hole in the top for hanging by using a plastic straw.(about 1/4 th inch down)
You can save the dots from the straw and use as decorations .

To Mold: Shape dough no more than 1/2 inch thick into figures or shapes. Insert a fine wire in each for hanging.

Bake ornaments on ungreased cookie sheet for about 30 minutes in a 250 degree oven. Turn and bake another 1 1/2 hours til hard and dry. Remove and cool. When done lightly sand with fine sandpaper till smooth. Paint with acrylic craft paints.( both sides) Allow to dry and seal with a clear acrylic craft varnish. Sold at craft store along with the paints.

This is a great project for the kids around this time of year. And it's so fun to look at these works of art years later when you are decorating the tree with these treasures of the past.

Rice Krispie Christmas Trees

5 Cups Rice Krispies
1/4 cup margarine or butter
4 cups mini marshmallows
green food coloring
red cinnamon candies

Melt margarine or butter in a 3 qt pan, then add 4 cups marshmallows and cook over low heat stirring constantly till syrupy. Remove from heat, add food coloring till a fairly dare green color. Add cereal and stir until well coated. Shape into the shape of a tree with buttered hands and dot with the red cinnamon candies for decorations. Let cool.

Variation: Use Corn Flakes and make Christmas Wreaths and dot with the candies.

These are so festive looking. When you take a plate of cookies to a friend or relative's house and have a few of these on the plate, it just sets off the plate so nicely.
Kids love to eat these treats as well.

Drop Sugar Cookies

3/4 Cup sugar
2/3 Cup oil
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt
2 Eggs
2 Cups Flour
Sugar sprinkles

Mix 3/4 Cup sugar, the oil, baking powder, vanilla, salt and eggs in a large bowl with a spoon.
After mixed, add Flour by stirring in.

Drop dough by teaspoons 2 inches apart on an ungreased cookie sheet. ( I always use Reynonlds Release now) Press cookie with bottom of a glass. Cookies should be about 1/4 inch thick. Sprinkle cookie with sugar. If you can find the larger sugar crystals, they are more decorative and a little crunch is added.

Bake 8-10 minutes until light brown. Remove from cookie sheet to wire rack to cool.

These are so simple. Umm, I could go for a couple of these right now with a nice cup of hot tea.
Enjoy!

Italian Cookies

4 eggs
4 cups flour
1 cup sugar
2 teaspoon baking powder
1/2 lb butter
1 Tablespoon vanilla extract

Cream butter and sugar. Add remaining ingredients ending with flour.
Shape your cookies by hand. I like to make little twists, and pretzel shaped cookies.
Bake at 350 degrees until slightly golden about 10 minutes or so.
Glaze

Glaze:
Mix 10X sugar with Carnation evap milk, just enough to make glaze the consistency that you can spoon it or brush it on the cookies. Divide glaze in bowls and add food coloring if desired.
You can add flavorings if you desire, such as almond extract, or anise.

These are wonderful cookies, and great to make with your kids because they can shape them by hand and help glaze and decorate them. This was one of my son's favorite cookies when he was a kid.

Potato Chip Cookies

1C sugar
1 C firmly packed light brown sugar
2 sticks butter softened
2 eggs, well beaten
2 C flour
1 t baking soda
2t vanilla
1 C finely rushed potato chips
1/2 C chopped pecans
Confectioners sugar

Preheat oven to 350
In a large mixing bowl beat sugars and butter until fluffy. Beat in the eggs. In another bowl sift flour with the baking soda; add to creamed butter mixture. Stir in vanilla, chips and nuts.
Drop by rounded teaspoons on ungreased cookie sheets.
Bake for 10 to 12 min. When cool sprinkle with confectioners sugar.
OH SO YUMMY!!!!!!!!!

Butter Nut Vanilla Pound Cake

3 Cups Sugar
1/2 Cups Crisco
3 Cups Sifted Flour
1 Cup Milk
2 Sticks of Butter
5 large eggs
1/4 teaspoon salt
3 Tablespoons Butter Nut Vanilla extract

Cream Shortening, butter, sugar and salt until fluffy. Add eggs one at a time , beat after each addition. Add flour and milk alternately ending with flour. Fold in flavoring and mix very well.
Bake in a greased and floured tube or bundt pan for 1 hour & 45 minutes at 375 degrees. Do Not Open Oven While Baking and Do Not Pre-Heat Oven.

My good friend makes this , and would bring it in the office for birthdays. Thank goodness I got her recipe before she moved on to a new job. It is such a wonderful old style homemade from scratch cake. I hope you make it soon.

No Roll Pie Crust Dough

3/4 Cup unsalted butter
1/4 Cup Sugar
1 Tablespoon Powdered Sugar
2 Cups Flour

In heavy saucepan melt butter . Remove from heat. Add both sugars and stir to combine. Stir in flour. Cool 15 minutes.
Use dough immediately. Spray 10 inch pie pan or fluted ceramic tart dish with 1 inch sides with non stick spray. Press dough to thickness of 1/4 inch into bottom and up sides of prepared dish. Trim and crimp edges.
Cover and refrigerate at least 30 minutes. ( can be prepared 1 day ahead)

Bake according to pie directions. I use this with Holiday Pecan Pie. And it is wonderful!

Dee's Hearty Beef Chili

2 lbs of very lean ground beef
1 large onion chopped
1 small can of tomato sauce and then fill the can with water and add
1 15 oz can of chopped tomatoes
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can black beans, drained
1 envelope of McCormick Chili season
1 slightly heaping teaspoon of Cinnamon
1 Teaspoon of Cumin
1 Teaspoon of Chili Powder

Brown the Ground Beef with the Chopped onion, drain fat and put meat in the Crock Pot.
Add all remaining ingredients, stir to mix all seasoning through out the dish. Set the Crock Pot on Low and cook for 6 to 8 hours.
Bake some skillet corn bread, and " YUM", a perfect meal, and there will be enough to take for lunch the next day ......well maybe.
Enjoy!

Crock Pot Beef Stew

3 lbs Stew Beef
1 large bag of baby carrots (already peeled)
1 large Onion Chopped
5 stalks of celery roughly chopped
4 Cans of whole potatoes drained ( cut the larger ones in half)
1 15 oz. can of tomato sauce
1 15oz can of chopped tomatoes
1 jar or can of beef gravy
1 package of McCormicks Beef Stew Seasoning
Olive oil
Salt and Pepper

Early in the day, slightly brown the beef cubes in about 1 Tablespoon of olive oil , just enough to sear the juices in. Put in crock pot, Then add all of the other ingredients stirring everything around so its mixed nicely. Put lid on the crock pot and cook on low 8 hours.
Serve with a nice beer bread, or biscuits for a hearty meal.

There is nothing so nice as coming home after working in the office all day to the smell of something so home made. This is truly comfort food. Enjoy!

Cheesecake Cheesecake Cheesecake

2 Cups Graham Cracker Crumbs
1/2 Cup ( 1 stick) of Butter, melted
1 Cup Sugar* divided
1/4 Teaspoon Cinnamon
2 LBS Cream Cheese
2 Large Eggs beaten
1 Teaspoon Vanilla Extract
1 Cup Sour Cream

Preheat oven to 450 degrees. In a bowl place Graham Cracker Crumbs , butter and 2 Tablespoons sugar and Cinnamon. Blend well. ( Reserve 2 Tablespoons for garnish). Press remaining mixture onto the bottom and up sides of a greased 9 inch springform pan. Chill in freezer while preparing filling.
In Mixer bowl, beat softened cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 200 degrees and bake for 45 minutes. Turn off oven, allow to cool with the door open slightly for 3 hours.
Remove sides from pan and sprinkle with reserved crumb mixture and chill.

Believe me, this will be a hit! It is the most delicious cheese cake I've tasted. I hope you think so too.

Mary's Cranberry Relish

1 can whole Cranberry sauce
1 can crushed Pineapple
1 small bag of chopped Walnuts

Pour off some of the liquid from the pineapple and discard liquid.
Mix all ingredients. Enjoy!

This recipe was given to me years ago by a dear friend. It is a recipe from her mother, and I have adopted it as one of our family traditional Holiday dishes. I have made it in large quantities and put it in jars with decorative lids and given it as gifts to neighbors and friends.

The Coconut Cake

4 Eggs
2 Cups flour
2 Cups Sugar
2 teaspoons baking powder
1 Cup whole milk
1 stick of butter
1 teaspoon vanilla extract

Frosting

3 Tablespoons flour
1 Cup whole milk
***
1/2 lb butter softened
1 Cup sugar
1 teaspoon vanilla extract
Coconut, large bag, or fresh, enough to cover sides and top of cake.

Step one: In as sauce pan heat the milk for the frosting, not boiling, but when hot, add flour and whisk until thick like a white sauce. Once it has reached this stage, remove from stove and put it in the fridge , pan and all. I suggest putting a pot holder under the pan while in the fridge.

Step two: Beat sugar, eggs and vanilla until fluffy. In another bowl combine flour and baking powder. In a glass measuring cup ( or a bowl) heat butter and milk in microwave just until butter is melted . Do not over heat or let boil.
Add the flour mixture and the milk/butter alternately to the sugar eggs and vanilla batter until all used.
Grease and flour 3 8 or 9 inch round cake pans. Distribute batter evenly in pans and bake
at 350 degrees for 25 to 30 minutes. (test for doneness).
Cool on racks.

When cake layers are cool, prepare frosting as follows: With mixer in large bowl beat butter and sugar until past the cream stage, it will almost look like cottage cheese, then take the bowl that we put in the fridge earlier and add the contents of the pot to the icing bowl. Beat for at least 5 minutes straight. It will be a thick, yet fluffy frosting.
Frost cake, spreading frosting in between layers, then place layers on top of each other, frost sides and top using all of the frosting. Then pat the coconut on sides and top.

This cake is a lot of work, but it is worth it. It is probably the best coconut cake I have ever had.
My friends beg me to make it for birthdays and special occasions. In fact I have one friend who asked for her birthday, if I would just meet her out in the parking lot of work and give her the cake so she could have it all to herself. We dubbed it the Parking Lot Cake.
I hope you enjoy this cake.

Wai Ki Ki Meatballs

1 1/2 lbs ground beef
2/3 Cups cracker crumbs
1/3 Cup minced onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/4 Cup milk
1 Tablespoon shortening
2 Tablespoons cornstarch
1/2 Cup brown sugar (packed)
1 13 1/2 oz can pineapple tidbits,drained (reserve syrup)
1/3 Cup vinegar
1 Tablespoon soy sauce
1/3 Cup chopped green pepper

Mix meat, crumbs,onion, egg, salt, ginger and milk. Shape mixture by rounded Tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs when done; keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly ,until mixture thickens and boils. Boil and stir 1 minute. Add Meatballs, pineapple tidbits and green pepper, heat through.
You can double this for a crowd and keep warm in a crock pot or warming dish.
I love these, the sweet and sour sauce is wonderful, and these are a change from the usual meatballs you see at parties and pot luck meals. Enjoy!