1/2 c. shortening
1-1/2 c. sugar
1 egg
2 c. grated zucchini
3-1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. vanilla
Cream shortening, sugar, egg, and zucchini. Add the rest of the ingredients. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. When cool, frost with your favorite vanilla frosting.
Tuesday, February 3, 2015
Lime Punch
1 can limeade
1 (2 liter) bottle of Sprite
2 c. frozen strawberries or raspberries
pulp of 2 limes
Blend limeade, berries, and lime pulp. Pour into a punch bowl. Stir in Sprite.
1 (2 liter) bottle of Sprite
2 c. frozen strawberries or raspberries
pulp of 2 limes
Blend limeade, berries, and lime pulp. Pour into a punch bowl. Stir in Sprite.
Sherene Keith's Acini Salad
1 c. sugar
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half
Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.
*drain pineapple first-it will be exactly 1-3/4 c.
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half
Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.
*drain pineapple first-it will be exactly 1-3/4 c.
Bacon Cheddar Grits
4 slices of bacon, chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper
In a medium pan, cook bacon and jalapeno, over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)
Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper
In a medium pan, cook bacon and jalapeno, over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)
Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.
Dill Cream
1-1/2 c. sour cream
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper
Combine all until creamy. Use for salmon or halibut.
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper
Combine all until creamy. Use for salmon or halibut.
Cheeseball
2 packages cream cheese, softened
1 c. shredded cheese of choice
1/2 c. butter, softened
1/4 t. garlic salt
1/4 t. onion salt
Combine all and form into a ball. May roll in chopped nuts if desired. Refrigerate to firm up. Serve with crackers or veggies.
1 c. shredded cheese of choice
1/2 c. butter, softened
1/4 t. garlic salt
1/4 t. onion salt
Combine all and form into a ball. May roll in chopped nuts if desired. Refrigerate to firm up. Serve with crackers or veggies.
Stuffed Mushrooms
1 package cream cheese, softened
1 pound spicy sausage, cooked and drained
whole mushrooms
Add sausage to cream cheese and combine well. Wash mushrooms and pull out stems. Fill with cheese mixture. Bake at 300 degrees until warm and tender, 15-25 minutes.
1 pound spicy sausage, cooked and drained
whole mushrooms
Add sausage to cream cheese and combine well. Wash mushrooms and pull out stems. Fill with cheese mixture. Bake at 300 degrees until warm and tender, 15-25 minutes.
Bubble Bread
This recipe takes some time but it is so worth it!
1 pkg. yeast
1 t. sugar
1 c. warm water
3 c. flour
1 t. salt
3/4 t. dried thyme
2 T. veg. oil
1 c. shredded Monterey Jack cheese
4 T. melted butter
1/4 c. chopped parsley
Sprinkle yeast and sugar over warm water in a small bowl; stir. Let stand 5 minutes. Combine flour and salt in electric mixer. While running, add yeast mixture and oil. Process until a soft dough forms. Place in a large greased bowl; turn to coat. Cover with a towel. Let rise until doubled. Punch down. Knead in cheese on a floured surface. Cover with towel and let rest for 10 minutes. Grease a 1-1/2 quart dish and set aside. Combine butter, parsley, and thyme. Roll out dough to 8x6 rectangle. Cut into 48 squares. Roll into balls. Dip into butter mixture and place into pan, snuggling them together. Cover with towel again and let rise until double. Bake 35-40 minutes at 375 degrees. Immediately remove from pan. Serve hot.
Absolutely delicious with soup.
1 pkg. yeast
1 t. sugar
1 c. warm water
3 c. flour
1 t. salt
3/4 t. dried thyme
2 T. veg. oil
1 c. shredded Monterey Jack cheese
4 T. melted butter
1/4 c. chopped parsley
Sprinkle yeast and sugar over warm water in a small bowl; stir. Let stand 5 minutes. Combine flour and salt in electric mixer. While running, add yeast mixture and oil. Process until a soft dough forms. Place in a large greased bowl; turn to coat. Cover with a towel. Let rise until doubled. Punch down. Knead in cheese on a floured surface. Cover with towel and let rest for 10 minutes. Grease a 1-1/2 quart dish and set aside. Combine butter, parsley, and thyme. Roll out dough to 8x6 rectangle. Cut into 48 squares. Roll into balls. Dip into butter mixture and place into pan, snuggling them together. Cover with towel again and let rise until double. Bake 35-40 minutes at 375 degrees. Immediately remove from pan. Serve hot.
Absolutely delicious with soup.
Em's Caramel
1 c. brown sugar
1/2 c. butter
1 t. vanilla
2/3 c. Karo syrup
2/3 c. sweetened condensed milk
Melt butter, Karo, and sugar together. Bring to a rolling boil. Stir a lot. Take off heat. Cool 1 minute. Add milk and vanilla. Stir rapidly until it's all combined. Serve warm.
1/2 c. butter
1 t. vanilla
2/3 c. Karo syrup
2/3 c. sweetened condensed milk
Melt butter, Karo, and sugar together. Bring to a rolling boil. Stir a lot. Take off heat. Cool 1 minute. Add milk and vanilla. Stir rapidly until it's all combined. Serve warm.
Em's Hot Fudge
6 T. cocoa
1 cube butter
1 can evaporated milk
1/3 t. salt
3 c. sugar
1 t. vanilla
Melt butter over medium heat. Add salt. Gradually add cocoa. Stir constantly. Add sugar, 1/2 c. at a time (still stirring). It will be really thick and crumbly. Turn heat to low. Keep stirring until well combined. Slowly add milk until desired consistency (about 3/4 of can). Add vanilla. Serve warm. Store in fridge.
1 cube butter
1 can evaporated milk
1/3 t. salt
3 c. sugar
1 t. vanilla
Melt butter over medium heat. Add salt. Gradually add cocoa. Stir constantly. Add sugar, 1/2 c. at a time (still stirring). It will be really thick and crumbly. Turn heat to low. Keep stirring until well combined. Slowly add milk until desired consistency (about 3/4 of can). Add vanilla. Serve warm. Store in fridge.
Tortellini Soup
1 bag frozen tortellini
1 small bag spinach
2 cans italian diced tomatoes
4 c. chicken broth
1 block light cream cheese
1 lb. spicy italian sausage
Cook sausage and drain grease. Combine all in crockpot and cook on low for 3-3-1/2 hours or until tortellini is done.
1 small bag spinach
2 cans italian diced tomatoes
4 c. chicken broth
1 block light cream cheese
1 lb. spicy italian sausage
Cook sausage and drain grease. Combine all in crockpot and cook on low for 3-3-1/2 hours or until tortellini is done.
Christmas Potpourri
Orange Peels
Whole allspice
Cloves
Cinnamon Sticks
Vanilla
Water
Combine in a pot on the stove. Simmer.
Whole allspice
Cloves
Cinnamon Sticks
Vanilla
Water
Combine in a pot on the stove. Simmer.
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