1 Cup plain instant powder creamer
1 Cup powdered chocolate drink mix
2/3 Cup instant coffee Granules
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine all ingredients and store in an airtight container. To prepare, add 3 Tablespoons of the mix to 6 ounces of hot water or milk. Stir well.
2 T butter
2 Cups sugar
2 Cups Flour
4 eggs
2 t vanilla
2 Tsp Baking powder
CAKE:
Line a jelly roll pan with non -stick foil, preheat the oven to 350 degrees.
Microwave milk and butter together just until butter melts and the milk is very warm.
Mix dry ingredients, adding the eggs, vanilla, and milk with the butter alternately.
When well mixed pour into the prepared pan and bake for 20-25 minutes.
TOPPING:
1 bag Nestles milk chocolate chips
1 Cup creamy Jiff peanut butter
When the 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 and gently spread the melted chocolate over the peanut butter. Try not to mix them as you want layers.
Enjoy!
1 Cup quick -cooking oats
1/2 cup all purpose flour
1/2 Cup grape nuts cereal
1/2 t ground ginger
1 egg , beaten
1/3 Cup apple sauce
1/4 Cup honey
1/4 Cup brown sugar, packed
2 T cooling oil
1 16 oz package of mixed dried fruit bits
1/4 Cuo sunflower seeds
1/4 Cup chopped walnuts
Are-heat oven to 325
Line an 8 x 8 x 2 inch baking pan with foil, spray with non stick spray. In a large bowl mix oats, flour, Grape-nuts and ginger. Add egg, applesauce, honey, brown sugar and oil. Mix well. Add seeds and nuts. Spread in prepared pan. Bake for 30-35 minutes , cool, cut. Makes 24 bars.
1 Frozen white bread loaf ( UN-cooked)
1/4 cup butter or margarine , melted
1 beaten egg
1 T dried parsley
1 t garlic powder
1/4 t salt
Thaw frozen bread according to package. Cut the bread into walnut size shapes, into mixture of egg, melted butter parsley and garlic powder and salt. Place them into a greased loaf pan, cover and let rise.
Bake at 350 until golden brown
There is a little story that goes with this recipe. My husband is one of 4 brothers. As you can imagine as a Mom trying to feed 4 boys had to be a challenge. My Mother in law Edna often got very creative. One thing I will say they found lots of fun activities to do as a family on a budget. On Saturday nights they all went downstairs to the basement and had sing-along , listening to favorites like Johnny Mathis, Wayne Newton, and others popular in the day. Of coarse you couldn't have a music night with out classing it up with what she called Hor D'oeurves. Harry remembers his favorite little snacks, and the boys ate every bite!
1 lb lean ground beef
1 loaf of party rye or cocktail rye/ pumpernickel ( if you can find it) I just use good seeded rye cut in quarters.
1 small onion chopped
Salt and pepper to taste
Mix the ground beef , onion salt and pepper, set aside
Are-heat oven to 350
Cut each slice of rye in quarters and place on a cookie sheet. Place in the oven for just enough time to slightly toast them. Remove.
Now its time to place a portion of meat on each slice of bread. I just make a little thin pattie just the right size for the bread quarter.
Place these in the oven and cook until ground beef is done. Time varies, so try checking at 12 minutes, add more time if needed.
These are surprisingly yummy. Kids will love them for sure, you could even top them with a little piece of thin cheese , or even season the meat mixture , get creative!
1 3 oz package of cream cheese
1 Cup confectioners sugar
1/2 Cup creamy peanut butter
1/4 Cup evaporated milk
1 1/2 Cups cool whip
1 8 inch chocolate cookie pie crust
1/3 cup chopped peanuts
Whip the cream cheese until fluffy, then beat in the sugar and peanut butter. Slowly add the milk, blending well. Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust. Sprinkle with peanuts.
1 package of fresh turkey breast cutlets
1 small onion finely chopped
1 large stalk of celery finely chopped
1 small can of mushroom stems and pieces finely chopped
1 box stove top stuffing
1 1/2 cups very hot water
1 T oil, I use Avacado oil
1 can cream of chicken soup
1/4 cup water
Salute celery, onion and mushrooms until tender. Set aside.
Pour contents of stove top envelope into a mixing bowl, add the hot water, stir. Add celery, onion and mushrooms, mix well.
Rinse the turkey cutlets and dry with a paper towel. One by one place on cutting board and pound thin.
Then take a scoop of stuffing placing it at one end of the cutlet and roll. Place in baking dish. Follow the same for each cutlet. Place extra stuffing in the middle of the dish. ( see pictures below)
Mix 1/4 cup of water to the cream of chicken soup and pour over cutlets and stuffing.
Cover , and bake for 35 minutes at 350 degrees. Add more time if needed.
Serving suggestion: Serve with a veggie and a baked sweet potato, or mashed potatoes.
2 8oz packages of softened cream cheese
2 t fresh horseradish
Dash of Worcestershire sauce
1/2 C seafood cocktail sauce
1 lb shrimp steamed peeled deveined and coarsely chopped
Combine the cream cheese horseradish, Worcestershire sauce, and cocktail sauce in a medium bowl. Blend well. Stir in shrimp. Refrigerate, covered until ready to serve.
2 lbs fresh lean ground turkey
1/2 cup finely chopped sweet onion
1/2 cup bread crumbs
1/4 t black pepper
1/2 t salt
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t celery salt
2 eggs beaten
1 t olive oil
8 slices of pineapple grilled
8 hamburger buns
1 bottle of Sweet Baby Ray's barbecue sauce
In a large bowl mix first 8 ingredients well and form into 8 patties
Grill burgers util well done.
To assemble place a burger on a bun, then place a slice of grilled pineapple on burger. Squeeze a dollop of barbecue sauce in the hole of the pineapple. Place burger lid on top.
These are so good, give them a try. The pineapple is a pleasant surprise.
2 lbs frozen hash browns
1can cream of celery soup
1 stick of margarine or butter
1 can evaporated milk
1can dried onions
2 Cups shredded sharp cheese
Mix all together and bake in a greased 9x13 inch baking dish .
Bake at 350 degrees for 1 hour
Enjoy
1/2 Cup Dukes Mayonnaise or Miracle Whip
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 Cups cooked cut-up chicken
2 medium stalks celery, chopped finely
1 Cup seedless grapes cut in half
( or small can drained mandarin orange segments)
Mix mayo, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes; serve in lettuce cups if desired.
This is the recipe I've used for years. I learned it from watching Emeril Lagasse on his original show back in 1993. No one knew much about him back then. After his original show, he had a full -scale cooking show with guests who were invited to sample his dishes. I've been a fan ever since. My Grand Son loved it when Emeril said " BAM" at the addition of his Essence spice. I use that spice blend in many dishes.
Shrimp Creole has been a favorite dish of mine. I first had Shrimp Creole when I was at a wedding reception at Martin's West. It was one of the dishes that were popular at serve- yourself buffets .
In a large saucepan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the shrimp stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the shrimp with Essence and add them to the pot. Cook the shrimp until they are pink and cooked through ,about 6 to 7 minutes. Stir in the green onions and parsley.
Serve with white rice.
What makes this "Magic" is that it tastes like beef!
3 lbs ground turkey
1 egg
1 heaping teaspoon of Beef Better than bullion paste
1/4 cup ketsup
1 envelope Lipton onion soup mix
1 T Worcestershire sauce
3/4 cup plain bread crumbs
Pepper to taste
No salt needed
In a custard cup, mix better than bullion with 1/4 cup of very hot water, stir to dissolve, add ketsup and Worchestershire sauce and add egg, mix well.
Set this aside.
In a large bowl place ground turkey. Add bread crumbs , sprinkle onion soup mix over it and add egg bullion ketsup mixture. Mix well with your hands.
Place in a baking dish and shape into a loaf. Squeeze more ketsup over the top. Cover with foil and bake at 350 for an hour and 20 minutes. ( check at the 60 minute point for doneness) Its a big loaf, so we check doneness with a meat thermometer. It should be 165 degrees minimum to be done. Remove from oven and let stand 10 minutes. Slice and serve.
You will swear its beef!
1 16 oz box of Jumbo size shells
1 7.5 oz can of crab meat, drained ( see picture below)
1 small can of tiny shrimp drained ( see picture below)
1 C of shredded swiss cheese
1/2 cup Dukes Mayo
2 T thinly sliced celery
1 T minced onion( finely chopped)
1 T finely chopped pimiento ( comes in a little jar)
Add Shells to salted boiling water and cook until tender but not falling apart.
Drain, and rinse with cold water. Drain again and place on a paper towel.
Combine remaining ingredients in a mixing bowl. If it seems too dry add a little more Mayo.
Spoon mixture into cooled Shells, cover and refrigerate for at least 2 hours.
Perfect for a light meal, add salad. I have made them for a shower, garnish and place on a fancy plate and they look quite elegant.
Cooks Note: If you are having trouble finding canned shrimp, used small cooked shrimp and chop them up. Since the pandemic canned shrimp is hard to find.
These potatoes take a while to cook, but so worth it. I usually make them to go with a nice steak. They have a warm toasty flavor thanks to the paprika.
4-5 15 oz cans of whole potatoes. ( if you can find DelMonte or Hanover brands they are the best.)
1/2 stick of butter
1 T dried minced onion, or 1/4 cup grated white onion
2-3 Tablespoons of Paprika
Salt and Pepper
On a non-stick foil- lined cookie sheet spread out the potatoes. If any are rather large, cut it in half.
Melt butter, then drizzle over potatoes, sprinkle onions, salt pepper, and Paprika over potatoes, and with your hands toss the potatoes to be sure they are totally covered and there is no dry paprika. Everything must be butter coated. I know it looks like a lot of Paprika, but it works.
Bake at 350 for 40 minutes, turn them over, and bake another 10 minutes. They will be brown, as the Paprika helps with that giving them a warm browned color.
Enjoy!
1 16 oz package of shells ( medium)
1 pint heavy whipping cream
1 stick of butter
1 lb pack of Velveeta
16 oz sharp Cheddar cheese
8 oz mild asiago cheese
16 oz shredded Monterey Jack cheese
16 oz American or Cream cheese
1 16 oz bag shredded cheddar for topping **** save for topping
Cook pasta according to directions on the box. Drain and place in a large greased baking dish.
In a large sauce pan on low, heat 1 pint heavy whipping cream, 1 stick of butter, and cut the 1 lb of Velveeta into chunks. Stir until melted, then add the sharp Cheddar, Asiago, Monterey Jack, and
Amerian cheese to the pot. Stirring constantly as this can scorch easily on the bottom.
Once all of those cheeses have been incorporated and melted pour this over pasta and stir to mix well.
The last bag of cheddar cheese is to be spinkled over the top.
Bake at 400 for 45 minutes or until just golden brown on edges.
This is a dish Harry only makes for large family gatherings. It's always a hit, and never any left.
2 bags ( small) baby red potatoes cut into bite size pieces
1 T Olive oil
1/2 t salt
1/4 t ground black pepper
10 slices of pre-cooked bacon ( you can cook bacon if you want, but this is easy)
1 Cup Dukes Mayonnaise
1 Cup Sour Cream
4 small green onions , trimmed and sliced thin
1 T minced shallots
1 Cup sharp Cheddar Cheese shredded
1 bunch Italian parsley, washed, dried and chopped
Pre-Heat oven to 450
Toss potatoes, oil salt and pepper in a bowl. Place in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly browned. Set aside to cool.
Blend mayo, sour cream, onion, shallot, bacon and cheese in a large bowl. Season to taste with salt and pepper. ( I use house seasoning). Gently toss potatoes with mayo mixture until combined. Chill completely.
( Don't leave anything out, everything compliments the other ingredients to make this a favorite for picnics, parties, and cook-outs)
1 slice of bread for each dog
1 slice of cheese for each dog
Preheat oven to 400
Assemble pigs in their blankets, place a slice of cheese on each slice of bread, then place a hotdog on each . Use tooth picks to keep them together while baking. Place them on a foil lined cookie sheet and bake for 8 minutes, but check at 5 minutes. They should look like the ones in the picture when done, remove tooth picks.
Kids love these! My Mother made them for my sister and I when we were little girls. So yummy and easy!
This recipe could not be easier! I make this when I am making a charcuterie board. Simply stack them upright in a fancy jar or even a mug.
1 lb bacon, ( not thick)
brown sugar about 1 cup ( I use dark brown sugar)
pepper
Pre-heat oven to 375
If you like to change it up a bit you can spice it up and use a little cayenne pepper on some of the slices.
Place brown sugar on a plate, and spread out. Now take a slice of bacon, lay the bacon down, and generously coat both sides with the brown sugar. Remove the bacon to a rack that is sitting over a lined cookie sheet. ( This will help with clean-up later ) Repeat with each slice. You will need more than one batch or 2 racks/ sheets. Sprinkle with pepper as desired.
NOTE: If you do not have racks to place on the cookie sheets, you can just line the cookie sheets with non-stick foil to bake the bacon. I've done this and just had to turn each slice over halfway through.
Bake for 20 minutes, checking for doneness. Once done allow to cool. Enjoy, these will not last!!
16 cups of water
3 t red pepper flakes
2 T Old Bay ( or more to taste)
3 lbs cooked smoked sausage cut into 2 inch chunks
4 lbs red potatoes, washed skins on
10 small whole onions, peeled
6 fresh ears of corn, shucked and cut in half
5 lbs shrimp in shells size 21-25 ( I use 16-21)
melted butter
herbs, such as basil and oregano
In a large pot put water, Old Bay and red pepper flakes, bring to a boil . ( Sprinkle the Old Bay spice after each layer.) Add sausage, potatoes, onions and corn. Boil.
Reduce heat and cook 30 minutes. Add Shrimp, cover and steam another 5-8 minutes, make sure shrimp is done.
Drain out all liquid. Pour everything on to a large platter. Drizzle melted butter, herbs and Old Bay to taste over top.
Serve with Cocktail Sauce, or hot pepper sauce.
Are you looking for something to do with those zucchini that grew and grew? Here is a yummy way to use them, and these can be frozen!
3 Large Eggs
1 Cup vegetable oil
2 Cups Sugar
2 teaspoons of vanilla
3 Cups grated zucchini
2 1/3 Cups all purpose flour
1/3 Cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1/2 Cup walnuts or pecans
1/2 Cup semisweet chocolate chips
Pre-heat oven to 350 and lightly coat 2 loaf pans with cooking spray
In medium bowl , wisk eggs , oil , sugar, vanilla and zucchini until blended.
In a larger bowl compine flour cocoa, baking soda, cinnamon, salt, and baking powder.
Fold the wet mix into dry ingredients until just combined. stir in nuts and chocolate chips.
Divide the batter between the prepared loaf pans.
Bake 45 - 50 minutes or until toothpick in center comes out clean. Allow to cool 10 minutes then turn over on wire racks, cool completely on wire racks
This is a fun, easy recipe that my Sister and I made when we were kids. We loved the name and felt proud when we served it because it was actually good!
While the sauce is cooking, make the meatballs.
Beat 1 egg in a large bowl and add 1lb lean ground beef, 2 slices of bread, broken and 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, until sauce has thickened and meat balls are done. 6 servings.
1 6 1/2 oz can of tuna drained and flaked
1/2 cup celery diced
1/2 cup mayo
sweet relish if you like, or pickles if desired ( optional)
2 packages of Pillsbury Crescent Rolls ( 16 rolls)
1 cup shredded cheddar cheese ( for sprinkling)
Make tuna salad with the first 4 ingredients. Remove rolls from packages, form 8 rectangles by sealing perforated edges of 2 rolls. Sprinkle 1 tablespoon of cheese over half of each rectangle. Top with about 1/4 cup of the tuna mixture and another tablespoon of cheese. Fold other half of rectangle over filling; seal edges with tines of a fork.
Place on non-stick baking sheet. Bake at 425 until golden brown, about 15 minutes. Serve hot.
1 lb crab meat
1/2 pint sour cream
2 bars regular cream cheese softened
3 T Worcestershire sauce
8 shakes garlic salt
4 heaping T mayo
1 t yellow mustard
2 T Old Bay
1/2 cup fine grated Cheddar cheese
Mix above except cheddar cheese. Spray a baking dish, and place the dip in it.
Top with the cheddar cheese and bake for 20 minutes @ 350
Serve with Pepperidge Farm Trio Crackers
My friend Janice gave me the recipe. She spends lots of time in the summer at her Ocean home in Maryland's Ocean City . This is something everyone enjoys
This is one of those little recipes I put away in a shoe box. The past few days I've been going through the shoe box and clearing out notes, recipes, etc. that I no longer need. Then this one popped up. And as I looked it over, so many memories came over me of my childhood 2nd family, "The Stiegler Family." This is something Deb and I would make, and I loved it. I haven't had it for many years. We didn't make it in this large of a quantity, but the ingredients are pretty darn close.
1 3 oz jar Lipton Sweetened Ice Tea Mix
1 21.1 oz container of Tang
1 T ground cinnamon
1 T nutmeg grated
1 T ground allspice
Combine all of the ingredients in a medium bowl and mix well. Store in a plastic container or glass jars with a tight-fitting lid.
Use 2 heaping teaspoons in 6 ounces of hot water for hot tea or the same over cold water with ice for a summer refreshing drink.
1 10 oz package frozen spinach thawed and drained
1 8 oz package cream cheese, softened
1/2 cup scallions
1/2 teaspoon garlic pepper
1 cup shredded Cheddar Cheese ( reserve 1/2 cup for end)
1/3 cup rehydrated chopped sun-dried tomatoes chopped, or chopped water chestnut drained.
Crackers and or cut up assorted fresh veggies for serving.
Put all ingredients (except Cheddar Cheese, sun-dried tomatoes, and crackers) incrockpot, mix, then sprinkle the reserved cheese on top. Serve with crackers and or veggies.
1 2lb top London broil
1 28 oz. Can of Stewed tomatoes
3 cans whole potatoes
6 carrots peeled and cut in big chunks
1 pak of onion soup mix
Place meat in a roasting pan, place carrots and potatoes over and around the meat, sprinkle half onion soup mix over, then pour stewed tomatoes in over everything. Then sprinkle remaining onion soup mix on top.
Cover pan.
Bake for 2 1/2 hours at 400 degrees. Serve with corn bread, or a crusty French bread.
1 1/2 pounds of ground beef
1 cup small bread cubes
1 egg beaten
1 cup minced onion
1 teaspoon salt
generous dash of pepper
5 refrigerated crescent dinner rolls
combine 1/4 cup gravy with beef, bread cubes, egg, onion, salt, and pepper; mix thoroughly. Shape firmly into loaf 7 x 3" , place in shallow baking pan.
Bake at 375 for 45 minutes. Separate rolls, place crosswise over top and down sides of meatloaf, overlapping slightly.
Bake 15 minutes more. Meanwhile, heat remaning gravy. Serve with loaf. Makes 4-6 servings.
1 head of Nappa cabbage, sliced thin
1 head of Romain Lettuce, sliced thin
1 large Red Pepper, chopped
4-5 green onions, sliced thin
2 packages of Chicken flavored Ramen Noodle soup
1/2 cup Sesame Seeds
4 oz. sliced almonds
3-4 Tablespoons margarine, or butter
You will need a large salad bowl, place lettuce cabbage onions, and red pepper in the bowl.
Crumble noodles, I find it is easier to crumble while in the bag .
In a frying pan place butter, noodles, sesame seeds and almonds, tossing to make sure everything is coated in butter. Then add both seasoning packets and repeat, careful not to burn almonds.
Set aside to cool.
Salad Dressing: 1 cup vegetable oil
2/3 cup sugar ( I use less)
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup red wine vinegar
Add cooled noodle mixture to lettuce, and toss.
Mix dressing in a mason jar and shake to dissolve sugar.
Serves 10
1 box spice cake mix
1 can of Libby's pumpkin ( not pie mix)
1/4 cup coconut
1/4 cup walnuts
1 cup oats
1/2 cup raisins
1 T pumpkin seeds
1 t pumpkin pie spice
Makes 12 muffins
Mix all ingredients well.
Spray a non-stick muffin pan. Fill cups 3/4 up. I like to sprinkle bakers sugar crystals on top, or colored sprinkles.
Bake at 375 for 17 minutes, Ovens vary so check for doneness.
These go great in the morning with coffee or tea. And perfect to grab and go before work.
2 dozen fresh blue crabs
1/2 pound JO spice ( or Old Bay)
1/2 lb salt ( mix with seasoning) The salt is optional.
1-pint beer
1 pint white vinegar
Put beer and vinegar in a 10 gallon pot.
Place crabs in layers on an elevated platform in the pot. Harry does this outside using a propane tank hooked up to a burner to place the pot on.
Sprinkle each layer generously with seasoning.
Put the the lid on pot and steam for about 25
1 family size pack of chicken thighs, skinless and boneless (about 10) 2 1/2 boxes of lower sodium chicken broth 1 heaping tablespoon of...
