Easy Recipes

Butter Pecan Cookies

2009-07-10T19:48:00.000-07:00

1 box Betty Crocker Butter Pecan Cake Mix
1 lightly beaten egg
1/4 cup vegetable oil
1/4 cup water
1 bag Toffee Bits

Directions:
Mix cake mix, egg, oil, and water (do not use mixer) then add Toffee Bits. Spray cookie sheet with Pam, then drop dough by teaspoon (I use a mini dipper) and bake for 10 minutes (only). Remove cookies to baking rack to cool.

Notes:
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. All her baked goodies are delicious. That's why I asked for this recipe.

Blonde Brownies

2009-07-08T18:46:00.000-07:00

1 cup softened butter
2 cups brown sugar, packed
1-1/2 teaspoon vanilla
3 eggs
2 cups unsifted plain flour
1-1/2 teaspoon baking powder
1 cup chopped nuts
1/2 teaspoon salt

Directions:
Cream butter, sugar, and vanilla; add eggs, one at a time, beating after each. Add flour, baking powder, salt and nuts. Spread mixture into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30 35 minutes.

Notes:
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. I asked for the recipe because these were so good.

Sweet and Sour Meatballs

2009-06-27T21:21:00.000-07:00

1 (15 oz.) can crushed pineapple
1 (15 oz.) can tomato sauce
1/4 cup cider vinegar
2 tablespoons brown sugar
2 pounds lean ground beef
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1-1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon parsley flakes
Vegetable oil

Directions:
Combine pineapple (with juice), tomato sauce, vinegar, and sugar in a 3-quart saucepan. Bring to the boiling point, stirring as needed to prevent sticking. Remove from heat, cover, and set aside. Combine ground beef, bread crumbs, eggs, chili powder, cumin, salt and parsley in a zippered plastic bag. Squeeze out air and close bag securely; knead the bag to mix the ingredients. Shape small meatballs using 1 tablespoon of meat mixture for each one. Coat the bottom of a heavy skillet with vegetable oil. Over medium heat, brown the meatballs on all sides. Add meatballs to sauce. Reheat; simmer for 20 minutes (stir gently as needed to prevent sticking). Serve over hot rice.

Lemon Bars with Powdered Sugar Topping

2009-06-22T11:09:00.000-07:00

1 cup margarine, melted
1/2 cup unsifted powdered sugar
2-1/3 cups flour, separated
4 eggs

2 cups sugar
1/3 cup lemon juice
1 teaspoon baking powder
Powdered sugar for topping

Directions:
In a mixing bowl, combine melted margarine and 1/2 cup powdered sugar. Stir until blended. Add 2 cups of flour, blending well. Spread mixture over the bottom of a greased 11-3/4 x 7-1/2" baking dish. and bake at 350° for 20 minutes. Meanwhile, in a small mixing bowl, beat eggs until foamy. Add sugar and blend well. Add lemon juice, remaining 1/3 cup of flour, and baking powder, and blend well.. Pour lemon mixture over baked crust and bake another 25 minutes. Remove from oven and sprinkle powdered sugar evenly over the top. Cool on a wire rack. Cut into 20 bars.

Italian Meatballs and Sauce

2009-06-20T20:50:00.000-07:00

Meatball ingredients:

1 pound ground beef
1/2 pound ground pork
2 eggs
1 cup moist bread crumbs
1/4 cup Parmesan cheese
1 teaspoon sweet basil
1 tablespoon parsley
1 teaspoon garlic powder
Salt and pepper, as desired
Vegetable oil

Directions:
Mix all ingredients thoroughly and form into 1-inch balls. Cover the bottom of a skillet with vegetable oil. Over medium heat, brown the meat balls on all sides. Add to sauce (recipe below) and simmer for two hours. Serve over hot spaghetti noodles.

Sauce Ingredients:
1/4 cup vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, pressed
3 (12 oz.) cans tomato paste
6 (12 oz.) cans water
1/4 teaspoon oregano
1 teaspoon sweet basil
1 small bay leaf
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Sauce Directions:
Heat oil in an 8-quart saucepan. Add pepper, garlic, and onion; cook quickly over medium-high heat, stirring constantly. When vegetables are tender, reduce heat and stir in tomato paste and water. Add remaining ingredients, stirring to combine. Over low heat, simmer uncovered for about 2 hours or until sauce is thickened. Remove bay leaf before serving.

Tortilla Casserole

2009-06-16T20:49:00.000-07:00

1 lb. ground beef
1 small onion, chopped
1 (16 oz.) can whole tomatoes
1 (16 oz.) can tomato sauce with herbs
1 small can (4 oz.) green chilies
1 envelope taco seasoning
8 (6-inch) flour tortillas
8 oz. cheddar cheese, grated
Salt and pepper
1 (8 oz.) carton sour cream

Directions:
Brown ground beef and onion and drain thoroughly. Add tomatoes, tomato sauce, chilies, and taco seasoning to beef and simmer for 15 minutes over low heat. Grease a 9x13" baking dish. Place two tortillas side by side on the bottom of the dish. Top with 1/4 cup meat sauce and sprinkle with cheese. Repeat to make two stacks of 4 tortillas, each layer covered with meat sauce and cheese. Spoon remaining meat sauce around edges. Bake at 350° for 25 to 30 minutes or until cheese melts and casserole is heated through. Cut each stack into quarters and spoon sour cream over top.

Cherry (or Blueberry) Cream Cheese Squares

2009-06-08T11:38:00.000-07:00

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick margarine, melted

Preheat oven to 350°. Grease a 9x13" baking pan. Mix crumbs, powdered sugar, and margarine. With a fork, press mixture evenly into the bottom of greased pan. Set aside.

Cream cheese filling:
1 cup sugar
1 (8-ounce) package cream cheese, softened
2 eggs, beaten

Blend sugar and softened cheese until smooth. Add beaten eggs and beat until smooth. Spread over the crust and bake for 20 minutes. Cool on a wire rack.

Fruit topping

1 (21-ounce) can cherry or blueberry pie filling
2 tablespoons lemon juice

When the baked cream-cheese mixture has cooled completely, prepare the fruit topping. Stir lemon juice into pie filling and spread over the cream cheese mixture. Cover tightly and refrigerate until serving time.

Stewed Apples

2009-06-04T11:34:00.000-07:00

3 pounds of Jonathan or Granny Smith apples
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon powdered cloves

Directions:
Peel apples (or wash them well and leave unpeeled.) Cut into quarters and place in a large (6 quart or more) saucepan. Add enough water to measure 1-1/2 inches in the saucepan; sprinkle salt over top. Cover and bring to a boil. Reduce heat. Add sugar and spices. Cook over low heat until apples are soft, but not mushy.

Notes:
This is a nice side dish for pork chops or ham. Adjust the sugar and spices to suit the apples and your taste buds.

Salted Nut Roll Bars

2009-06-04T11:08:00.000-07:00

Crust:

1 package yellow cake mix
1/3 cup margarine or butter
1 egg
2 cups Miniature marshmallows (or more as desired)

Combine cake mix, butter, and egg and mix until crumbly. Press mixture into a 9x13" cake pan and bake at 350° for 15 minutes or until lightly browned. Remove from oven and immediately sprinkle marshmallows over the crust.

Topping:

2/3 cup corn syrup
1/4 cup margarine or butter
1 (12-oz.) package of peanut butter chips
2 teaspoons vanilla
2 cups Rice Krispies
2 cups salted peanuts

In a 2-quart saucepan, combine syrup, margarine, and peanut butter chips. Over low heat, stir until margarine and chips are melted and mixture is smooth. Stir in vanilla. Fold in Rice Krispies and peanuts. Immediately spoon mixture onto crust, spreading to cover the marshmallow layer. Allow to cool completely before slicing into bars.

Sweet and Sour Cherry Salad

2009-05-26T19:19:00.000-07:00

1 (14 oz.) can sweetened condensed milk
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
Red food coloring (optional)
8 oz. miniature marshmallows
1 small carton Cool Whip

Directions:
Combine condensed milk, pie filling, and pineapple and stir gently until combined. Add a few drops food coloring if desired. Fold in marshmallows and Cool Whip. Place in serving bowl and refrigerate.

Notes:
A nice Christmas fruit salad.

Six Cup Fruit Salad

2009-05-26T18:04:00.000-07:00

1 cup pineapple bits
1 cup shredded coconut
1 cup seedless grapes, halved
1 cup mandarin oranges, drained
1 cup maraschino cherries, drained
1 cup Cool Whip

Directions:
Fold all ingredients together. Spoon gently into serving bowl. Refrigerate until ready to serve.

Notes:
This is an easy, attractive salad that's always goes well at potlucks.

Cheese and Bacon Potato Casserole

2009-05-24T08:51:00.000-07:00

6 medium baking potatoes
6 slices cooked bacon, crumbled
1 stick margarine, melted
1 cup shredded cheddar cheese
1 cup shredded Velveeta cheese
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped

Directions:
Cut unpeeled potatoes into halves. Place in large saucepan, cover with water, and boil until potatoes are tender. Drain. Preheat the oven to 350°. Quarter the potatoes and arrange in a baking dish. Stir salt and pepper into melted butter. Pour melted butter over potatoes. Sprinkle bacon crumbles and grated cheese evenly over the potatoes. Place in hot oven until cheese is melted. Garnish with chopped green onions.

Notes:
Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Jennifer Chewning)

Orange Tapioca Salad

2009-05-20T22:41:00.000-07:00

1 package (3 oz.) orange gelatin
1 package (3.4 oz.) instant vanilla pudding
1 package (3.4 oz.) instant tapioca pudding

1 can (15 oz.) mandarin oranges
1 can (8 oz.) crushed pineapple
1 carton (8 oz.) whipped topping, thawed

Directions:
Drain oranges and pineapple, reserving juice. Add enough water to juice to make 3 cups liquid. Bring liquid to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly; boil for 60 seconds. Remove from heat and cool to room temperature. Fold in oranges, pineapples, and whipped topping. Spoon into a serving bowl. Cover and refrigerate at least 2 hours.

Notes:
One of those "salads" that can double as a dessert. Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Sandy Richey)

Peanut Butter Pretzel Balls

2009-05-16T08:27:00.000-07:00

1 cup crushed pretzel sticks
1 cup mini chocolate chips
1 cup creamy peanut butter
1/2 cup non-fat dry milk powder
2 tablespoon honey

Directions:
In a medium bowl, combine 1/4 cup of the pretzels, chocolate chips, peanut butter, milk powder, and honey. Mix well and shape into small balls. Roll each ball in remaining crushed pretzels. Makes about 20 balls.

Zucchini-Oatmeal Bread

2009-05-14T10:07:00.000-07:00

1-1/2 cups sugar
3 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
2-1/2 cups flour
1 cup oatmeal (uncooked)
1 teaspoon baking powder
1 teaspoon salt

1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups shredded zucchini (unpeeled)
1 cup chopped walnuts
3/4 cup raisins (plumped)

Directions:
Preheat oven to 350°. Coat a 9x5x3 loaf pan with cooking spray and set aside. Combine 1/4 teaspoon cinnamon and 1 tablespoon sugar and set aside. Combine dry ingredients (except sugar and nuts) and set aside. Break eggs into a large mixing bowl and beat with electric mixer until foamy. Add remaining sugar, applesauce, vegetable oil and vanilla; blend well. Add flour mixture gradually; mix briefly on low speed to combine after each addition. Stir in zucchini, walnuts, and raisins by hand. Spoon into prepared pan and sprinkle reserved cinnamon/sugar mixture over top. Bake about 80 minutes or until loaf tests done. Cool in pan on wire rack for ten minutes; remove from pan to finish cooling.

Notes:
See the sidebar for directions on plumping the raisins.

Lemon Chess Pie

2009-05-12T10:41:00.000-07:00

1 lemon
2 tablespoons Real Lemon juice
1-1/4 cup sugar
3 eggs, beaten well

1 stick butter, melted
1 teaspoon vanilla extract
1 unbaked pie shell

Directions:
Preheat oven to 350°. Wash the lemon well and rub all sides over a fine grater to make lemon zest. Squeeze out juice. Remove any seeds. Mix lemon zest and juice and Real Lemon juice with beaten eggs. Add sugar, butter, and vanilla extract. Pour into unbaked pie shell and bake for 45 minutes.

Notes:Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Serena Ragan)

Cheesy Potato and Ham Soup

2009-05-12T09:58:00.000-07:00

1 large onion, finely chopped
1 cup celery, finely chopped
2 tablespoons grated carrot
8 medium potatoes, diced
4 tablespoons butter

1/2 cup flour
3 cups milk
1 cup grated cheddar cheese
1 cup diced ham
Parsley, salt, and pepper

Directions:

Place onions, celery, and potatoes in a large saucepan. Add water to cover the vegetables and bring to a boil over medium heat. Reduce heat to simmer, and cook until potatoes are tender. Melt butter in a saucepan. Add flour and stir over low heat for 3-4 minutes. Add milk a bit at a time and heat to near-boil, stirring constantly. Add grated cheese and stir until melted. Stir in diced ham. Drain most of the broth from the cooked vegetables, and set the broth aside. Pour cheese sauce over the vegetables and thin as desired with the reserved hot broth. Serve hot.

Related:
Soul food for a cold January night
(A soup based on this recipe)

Pumpkin Cheesecake

2009-03-29T08:00:00.000-07:00

4 packs (16 oz. total) cream cheese
1 cup canned pumpkin
1 cup sugar or Splenda
1 teaspoon vanilla extract
1 teaspoon cinnamon

1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
4 large eggs
2 (9-inch) graham cracker pie crusts

Directions:
Place cream cheese in mixing bowl and let it set about 1/2 hour to soften at room temperature. Mix well with electric beater at medium speed. Add pumpkin and mix well. Add sugar (or Splenda), vanilla, and spices, mixing well. Add eggs; mix until well blended. Pour into graham cracker crusts. Bake at 350° for 35 to 40 minutes or until cheesecake is set. Cool on wire rack. Refrigerate for several hours or overnight before serving. Garnish with whipped topping or whipped cream before serving.

Notes:
This can be a low-cal cheesecake (relatively speaking) if you use low-fat or no-fat cream cheese and Splenda. I make this cheesecake every year at Thanksgiving. It's really good. I prefer to use a large cheesecake pan with a homemade graham cracker crust, instead of using the ready-made graham cracker crusts.

Stained Glass Window Fruit Cake

2009-03-26T23:15:00.000-07:00

1-1/2 lbs. pitted dates
1 lb. candied pineapple chunks
1 lb. candied cherries (red & green)
2 lbs. nuts (English walnuts, pecans, or sliced almonds)
4 eggs

1/2 cup corn syrup (dark or light)
1/4 cup brown sugar, packed
1/4 cup vegetable oil
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Fit two 9x4x3" loaf pans, with waxed paper and set aside. Mix fruits and nuts in an extra-large mixing bowl and set aside. Sift together flour, baking powder and salt and set aside. In another mixing bowl, beat eggs until fluffy. Blend in syrup, sugar, and oil. Sift flour, baking powder, and salt together; gradually add flour mixture to egg mixture, blending well. Pour batter over the fruit and nuts and stir to combine. Pack the mixture into the loaf pans, pressing down firmly. Bake at 275° for about 70 minutes, or until top appears dry and cake tests done. Set pans on rack to cool. (Leave the cakes in the pan until cooled.)

Glaze
1 tablespoon brown sugar
1 tablespoon. water
1 tablespoon corn syrup

Combine sugar, water, and syrup in a small pan and bring to a boil, to dissolve sugar. If desired, arrange sliced cherries, nuts, and pineapple on top of cakes. Brush hot glaze over all.

Macaroni and Cheese for 25

2009-03-17T11:03:00.000-07:00

2 pounds elbow macaroni
2 quarts milk
3/4 cup butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1-1/2 teaspoons dry mustard
2 pounds (2 quarts) sharp Cheddar cheese, grated
1 medium onion, grated
2 teaspoons Worcestershire sauce

Directions:
About 1-1/2 hr. before serving: In large pot, cook macaroni as label directs; drain. Meanwhile in microwave, heat milk until very hot (do not boil). In large saucepan, melt butter. Stir in flour, salt, and mustard; cook for ten minutes, stirring often. Stir in heated milk; cook until thickened, stirring constantly. Add cheese, onion, and Worcestershire; stir gently until cheese is melted. Remove from heat; stir in macaroni.

Start heating oven to 400°. Pour macaroni into greased pan(s)and bake, uncovered, for 30 minutes. Let stand about 5 minutes before serving. Makes 25 servings.

Notes:
If you're feeling cheap, you can substitute Velveeta or a store-brand substitute for the cheddar. It will still be good, but it's better with cheddar. When using Velveeta, I decreased the milk to 6 cups and added 2 cans Campbells Nacho Cheese soup. This turned out good, and I had many requests for the recipe. Half a recipe will fill a 9x13" baking dish, or the full recipe will make two full 9x13" dishes.

Cherry Nut Fluff

2009-03-12T22:59:00.000-07:00

1 can cherry pie filling
1 large can crushed pineapple, drained
1 can condensed milk (12 oz.)
1 large container whipped topping
1 cup chopped nuts

Directions:
Fold all ingredients together in a large bowl and chill thoroughly before serving.

Notes:
Can be made the night before.

Cheese and Chicken Pot Pie

2009-03-11T11:46:00.000-07:00

Filling:

3 tablespoons butter
2 stalks celery
1 medium onion
1/4 cup flour
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon salt
1 cup milk
2 large carrots, diced, cooked, and drained
2 large potatoes, diced, cooked, and drained
2 cups frozen peas
4 cups cooked chicken, cubed

Clean and dice celery, and onion. In heavy skillet, melt butter; saute celery and onions until tender. Stir in flour, broth, salt and milk; stir constantly until mixture thickens. Add carrots, potatoes, peas, and chicken. Pour into a 9x13-inch pan and set aside.

Topping

1-1/2 cup flour
1-1/2 teaspoon salt

3/4 teaspoon baking powder
3 tablespoons butter
1/2 cup milk
2 cups cheddar cheese

Combine flour, salt, and baking powder in a mixing bowl. Add butter and blend until texture resembles cornmeal. Add milk and stir well. Turn dough onto a floured board and roll out a rectangle approximately 9"x12". Sprinkle dough with cheese. Roll up, jelly-roll style, starting on a 12" side. Slice the roll into 1/2 inch biscuits and place on top of chicken mixture. Bake at 350° for 35 to 40 minutes or until filling is bubbling and biscuits are cooked. 6 to 8 servings.

Notes:
Bake another pan of plain baking powder biscuits to serve on the side.

Baking Powder Biscuits

2009-03-11T10:47:00.000-07:00

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening
2/3 cup milk

Directions:
In a mixing bowl, combine flour, baking powder, salt, and shortening. With a fork or pastry blender, thoroughly work in shortening. Add milk and stir in quickly. Add a little more milk as needed to make a soft, light dough. Turn onto a floured board and knead a few times until dough is smooth.

Roll or pat out dough to 3/4 inch thickness. Cut dough into circle or diamond shapes with biscuit cutter or sharp knife. Place on an ungreased cookie sheet, close together for soft biscuits, or farther apart for crusty biscuits. Bake at 400° for 12 to 15 minutes or until bottoms of biscuits are golden brown. Makes about a dozen biscuits.

Notes:
For buttermilk biscuits, use 1-1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 2/3 cup buttermilk.

Rose Miles of O'Neill, NE, my friend Sammie's mother, always adds 1/4 teaspoon cream of tartar with the dry ingredients. I remember eating hot homemade biscuits with honey for breakfast at her house, and they were very good.

Fresh Peach Pie

2009-02-16T00:05:00.000-08:00

1 unbaked pie shell
3 or 4 fresh peaches
1/4 cup brown sugar, lightly packed
1/2 cup white sugar
3 tablespoons flour

Pinch of salt
3/4 cup Half and Half cream
Cinnamon
Sugar

Directions:
Line pie pan with bottom crust, or use ready-made frozen pie shell. Peel peaches; pit and cut into halves. Line pie shell with peach halves, making one layer. Combine brown sugar, white sugar, flour and salt; sprinkle on top of peaches. Pour Half and Half cream over top and sprinkle with cinnamon and sugar. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for another 30 to 40 minutes until peaches are done.

Notes:
A recipe from Nancy Holzer, a member of my church

Date Spice Cake with Sour Cream Frosting

2009-02-01T22:35:00.000-08:00

3 eggs
2/3 cup butter
1 8-ounce pack of chopped, pitted dates
Boiling water
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon

1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1-1/4 cups half-and-half
1/4 cup molasses

Directions:
Remove eggs and butter from refrigerator and let them stand about 30 minutes until they reach room temperature. In a small bowl, cover dates with boiling water. Soak dates for 15 minutes, drain, and set aside.

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Stir together in a bowl: flour, baking powder, baking soda, spices. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating a minute after each one. In a small bowl, combine molasses and milk; stir together. Add milk mixture and flour mixture alternately to egg mixture, beating on low after each addition. Fold in drained dates and spoon batter into prepared pans. Bake layers 25 minutes or until cakes test done. Cool for 10 minutes on wire racks. Remove cakes from pans and cool completely. Frost with Sour Cream Frosting (following recipe.) Place one layer on the cake plate, flat side down. Spread with 2/3 cup frosting. Place second layer on first, flat side up. Spread with remaining frosting. Store in refrigerator.

Sour Cream Frosting:
Beat together 8 ounces dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 cup almond extract on medium, until mixture is thick and nearly stands in stiff peaks. Makes about 3 cups.