RASPBERRY JAM

I got this recipe in the 80's from LaPriel Louder. Its so yummy!

Raspberry Jam
2 Cups of Raspberries
2 Cups of Water
1 Package Raspberry Koolaid
1 Package of Pectin
Bring to a boil, add 6 cups of sugar then boil 3 minutes.
Makes 4 pints.
(I double this recipe and only put in 10 cups of sugar)

Grandma Long's Oatmeal Cake

OKay....I'm going through all of my old recipes. I probably didn't make this when my kids were growing up, but my mom made it all the time when I was little so I have to get this online so the original recipe she used is still around! I've noticed that since this recipe is from the 60's it is quite sweet. You could half the sugar in both the cake and the topping and it would probably still turn our really good!

Grandma Long's Oatmeal cake

Ingredients:
•1 cup quick-cooking rolled oats
•1 1/4 cups boiling water
•1/4 cup butter, soft
•1 cup light brown sugar, firmly packed
•1 cup granulated sugar
•2 eggs, beaten
•1 teaspoon vanilla extract
•1 1/3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•.

•Coconut Pecan Topping:
•1/2 cup evaporated milk
•1 cup light brown sugar, firmly packed
•1/4 cup granulated sugar
•1/4 cup butter
•1 cup flaked coconut
•1/2 cup chopped walnuts or pecans

Preparation:
Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 350° for 35-40 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes.

Quiche

Quiche
Fry until crisp 1 lb Bacon then cut up into bits
Saute 1 cup sliced mushrooms, 1 chopped onion

Place all of this in the bottom of a frozen pie shell.
(I like Marie Calenders Deep Dish frozen pie shell)

Then top with fresh chopped broccoli. Cover over that with
1 Cup grated swiss cheese.

Blend 1 cup cream and 1/4 cup milk into 4 beaten eggs with a 1/2 tsp salt and a 1/4 tsp pepper.

Pour into pie.

Put pie plate onto cookie sheet and then into oven.

Bake 15 minutes at 425 degrees. Reduce heat to 300 degrees, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Really good served with fresh fruit for any meal!

Spaghetti Casserole

Spaghetti Casserole

1 1/2 Cup Celery
1/2 c onion chopped
1/2 chopped bell pepper
1/2 butter
1 can mushroom soup
1 can tomato soup
1/2 pint chicken broth
1/2 Tbsp. Chile powder
1/2 tsp tobasco
1 tsp salt.
2 chicken breast cooked and cubed or shredded
-save broth-
1 bag of spaghetti whole wheat or white
2 cups grated cheese
1 can sliced mushrooms
1 small can sliced water chestnuts
1 cup slivered almonds

Saute celery, onion, pepper in butter till tender. Add soup, broth, chile powder, tobasco, salt mushroom, Chestnuts and almonds.

Cook spaghetti in leftover chicken broth plus some more water added to cook completely and then drain.

Mix all ingredients together with the spaghetti and pour into a casserole dish.
Top with cheese.

Bake 30 minutes on 350 or until bubbly.

Chicken Broccoli Casserole

Chicken Broccoli Casserole
(From Irene Smart)

Boil 5 Chicken Breast cooked with some onion, celery and a chicken boullion for flavor. When cooked cut into cubes or shred. I cube mine.

Cook 2 cups Rice with leftover broth from boiling the chicken.

Cook 2 cups cut up broccoli - cool (you can use a bag of frozen but fresh is better)

Sauce:
2 cans Cream of Chicken Soup
1 Tbsp Lemon Juice
1 Cup Mayonaise
1 Cup chopped Celery
(I sometimes add 1/2 tsp curry powder to this sauce for additional flavor)
Mix altogether.

Layering in Pan:
Put all the rice in bottom of a casserole dish.
Then top that with the Chicken cubes and Broccoli.
Pour sauce over the top.

Then cover the sauce with:
1/2 cup crushed cornflakes 1/2 sliced almonds and 3Tbsp. Melted butter mixed altogether.

Bake 350 for a half hour or until bubbly.

Nanny's Fudge

My grandma made this for our family every year my entire childhood. I just found it sitting in my recipe box and thought I had better get it onto our blog for safe keeping. Its a pretty standard recipe! She would have turned 102 this year!

Nanny's Fudge

Heavy 2 qrt sauce pan

1/4 Cup of Butter
1 1/2 Cups Sugar
16 large marshmallows
2/3 Cup Sego Milk (evaporated milk)

Cook over medium heat until it boils. Keep stirring and cook 5 minutes.
Remove from stove stir in 1 tsp vanilla and a 12 oz. semi sweet bag of chocolate chips. Stir in 1 cup of nuts. Pour into a 9x9 pan and cool.

Southern BUTTERMILK PIE

I LOVE LOVE LOVE Magleby's Buttermilk Pie! I've tried to find a recipe closest to what they make and I finally found it! BUTTERMILK PIE is my all time favorite dessert! This recipe below is from
AUNT RUTHIES SUGARPIE FARMHOUSE. Here is the link to their posted Southern Buttermilk Pie Recipe!
http://www.sugarpiefarmhouse.com/sister-lizzies-southern-buttermilk-pie

Pat-in-the-Pan Crust Ingredients:

2 1/2 cups Flour (All Purpose Unbleached)
1 teaspoon salt
1 teaspoon sugar
3 Tablespoons cold milk
2/3 cup oil (vegetable or canola–make sure it is fresh!)

Sister Lizzie’s Southern Buttermilk Pie Ingredients:

1 1/4 cups sugar
3 tablespoons flour
4 eggs, whisked
1 cup buttermilk
1 1/2 teaspoons vanilla
1 stick butter, melted and cooled (1/2 cup of butter)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon lemon zest
pinch of grated Nutmeg

Pat-in-the-Pan Crust Directions:

1.Whisk together dry ingredients in a bowl until blended
2.Add wet ingredients and stir gently until the dough forms a ball.( For a tender crust, do not over mix).
3.Put dough into pie pan and pat it thin and flat to conform to the shape of the pan.
4.Crimp the edges.
5.You are now ready for the filling.

Buttermilk Pie Directions:

1.In your mixer, combine the flour and sugar.
2.Stir in the eggs, and buttermilk .
3.Add the cooled melted butter, vanilla, lemon juice, and lemon zest.
4.Add a pinch or two of grated Nutmeg.
5.Pour into the unbaked pie shell.
6.Put the pie in the center of the oven and bake at 425 in a pre-heated oven for 15 minutes, then lower the temp to 350, and bake for 40 more minutes.
7.Cool then keep chilled.

I drizzle over each slice some Raspberry Deserta Pudding and Raspberries topped with Whipped Cream!
Sooooo yummy!

Jeneze cake design

Go to http://jenezecakedesign.blogspot.com and enter to win one of her amazing cakes! They are beautiful and very reasonably priced!

Press Here and enter to win!
http://jenezecakedesign.blogspot.com

Pecan Tassies (fun for teaparty's)

Pecan Tassies
Makes 24 tassies

1/2 cup plus 1 tablespoon softened unsalted butter, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
24 pecan halves

1. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 325˚.

3. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.

4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.

5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half. Bake for 30 to 35 minutes, or until the crusts are golden brown. Remove from oven, and let cool for 10 minutes. Transfer the tassies to a wire rack, and cool completely.

(From TeaTime Magazine)

Asian Chicken Slaw

From Myrecipes.com

Ingredients
Slaw:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

Dressing:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted
Preparation
To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Mindy's Chocolate Molten "Baby Cakes"

Mindy's Chocolate Molten "Baby Cakes"

2/3 c Semi-Sweet Chocolate Chips
1 stick Butter
1 c Powder Sugar
Pinch Salt
1 t Pure Vanilla Extract
2 Eggs
2 Egg Yolks
6 T Flour
12 Paper Cup Liners

Preheat oven to 425*. Melt chocolate and butter
(on stove or in microwave for 30 second increments.)
Stir with wire whisk until chocolate is completely
melted. Stir in sugar, salt & vanilla until well blended.
Blend in eggs and yolks one at a time with whisk
and then mix in flour until well blended.
Divide batter between 12 paper-lined medium
muffin cups. Bake for 10 minutes until sides are firm,
but centers are soft and let stand for 1 minute.

Strawberry Cream Pie

Strawberry Cream Pie

Graham Cracker Crust:
1 package graham crackers (made into crumbs)
1/4 c sugar
6 T butter, melted

Combine ingredients and press into 9 inch pie plate.
Bake at 375 degrees for 5-8 minutes or
until the edges are lightly browned. Cool.

Sparkling Glaze:
1 c strawberries
1/4 c sugar
1 cornstarch
1/4 c water
few drops red food coloring

Crush 1 cup strawberries. Combine sugar
and cornstarch in small saucepan.
Add water and crushed strawberries.
Cook and stir over medium heat until clear
and slightly thickened. Tint with food coloring to
turn glaze from pink to red. Cool.

Creamy Filling:
8 oz. cream cheese, softened
1/2 c powder sugar
1 t pure vanilla extract
1 c heavy cream, whipped
4 c strawberries

Blend cream cheese and sugar.
Stir in vanilla. Fold in whipped cream.
Spread evenly in cooled crust and refrigerate.

To assemble: Place whole strawberries stem side
down on top of creamed filling (or you could cut them up
which is what I will do next time!) Spoon glaze over berries.
Chill for at least three hours. Enjoy!

MY Version of Layered Cookie Bars!

Mindy's Layered Cookie Bars

1 cube butter, melted
1 bag graham crackers, crushed
1 cup shredded coconut
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 cup sliced almonds
1 can (14 oz) sweetened condensed milk

Preheat Oven 350*
Layer all ingredients into 13x9 pan.
Bake for 25 minutes and let cool.
E N J O Y !! (VERY Rich!!)

Home Made Pizza!!

I found a quick and easy dough recipe from my friend
and I always make two pizzas! One of our "usual"
which is pepperoni and pineapple! And the other
pizza is whatever I concoct at the time!Quick & Easy Dough Recipe
(Makes 2 crusts)

1 T Instant Yeast
1 c Warm Water
2 T Sugar
2 T Oil
1 t Salt
2 1/2 c Flour

Preheat Oven with Pizza Stone inside to 450*
Whisk yeast, water, and sugar. Add remaining
ingredients and knead together. I split dough in half
and place in two separate bowls (sprayed with Pam)
and then let rest 5 minutes.

Take dough and spread out on pizza peel with
cornmeal on both sides of dough. Add sauce, cheese and
toppings then bake on pizza stone for 12-15 minutes!

Mindy's Home Made Pizza Sauce

1 can Italian Diced Tomatoes (I like Walmart brand)
1-2 T Brown Sugar
1 T Minced Garlic
1/2 t Salt
Fresh Cracked Pepper to taste
1 t Chopped Onion
1 t Italian Seasoning

Mix everything in blender
and put on pizza! If you like a thicker sauce,
you can add some tomato paste

On this pizza I put my home made sauce,

shredded mozzarella and cheddar cheese,
pepperoni and pineapple tidbits!!

On this pizza I put my home made sauce, fresh
mozzarella cheese and basil from my garden!

What pizza toppings do you like?
I made another concoction of dough, fresh whole ricotta,
fresh mozzarella, evoo, garlic, artichoke hearts,
spinach, & basil that was also D E L I C I O U S!!

Mindy's Beef Enchiladas!!

Mindy's Beef Enchiladas

* 1 T EVOO
* 1 lb. hamburger
* 10 small fresh flour tortillas
(Walmart has these homemade-hot when you buy them!!)
*1 can (10 oz) La Victoria mild enchilada sauce
1 can (4 oz) chopped chilis
*Spices to taste...Cumin, Coriander, Salt, Pepper, Chopped
Onion, Chopped Garlic, Chili Powder, and Italian Seasoning
* 3 cups cheese shredded (I used cheddar and mozzarella)

Preheat oven 350*
Brown hamburger in EVOO. Mix chilis, all spices
and 1/3 of cheese and sauce with meat.
Divide evenly into 10 tortillas. Make 2 rows of five
enchiladas in pan. Cover with remaining sauce and
cheese. Bake 20 minutes until melted.

***Serve with avocadoes, olives, corn, black beans,
salad with Litehouse buttermilk ranch, cilantro,
and Herdez medium tomato salsa!!***

Y U M M Y !!

Banana-Sour Cream Cake

Jordan found this recipe in our Kraft Foods magazine and asked if I'd make it for him for Father's Day. It turned out really good! It was one of those cakes where you can only have one piece because it's so rich, but the one piece was delicious! Plus it was pretty easy to make! I made the mistake of not waiting until it was completely cooled to frost it (I am lacking in the patience department) but other than that it was a hit! Happy Father's Day!!

Ingredients:

1 pkg. yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup Walnut Pieces, finely chopped <--- Just spend the extra money to buy the pre-finely chopped ones. It's worth it!

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Want Some "Mower?"

I saw these on Disney's Family Fun Website and had to share! They are so cute and look really easy to make!!

These sweet lawn mower cupcakes are a cut-above choice for Father's Day.

RECIPE INGREDIENTS:
Chocolate-frosted cupcakes
Coconut, flaked
Green food coloring
Hershey's Nuggets
M&M's
Frosting
Black licorice laces

1. For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.

2. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.

3. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.

Cabbage Cashew Salad

1 Head cabbage chopped/sliced thin
1 bunch green onions sliced

Saute in 1-2 Tbsp Butter
1 cup cashews
1 package sliced almonds
2 Tbsp sesame seeds

then add 1 pkg of ramen noodles broken into peices and set aside

Dressing
1/2 cup olive oil
1/2 cup sugar
1/3 cup rice vinegar
1 tsp salt
1 tsp pepper
Mix and refrigerate

Pour dressing mixture over salad and nuts right before serving.

Rice Krispee Peanut Butter Treats

1 c. Karo syrup
1 c. sugar, white or brown
1 c. peanut butter
6 c. Rice Krispies
1 c. butterscotch pieces
1 c. chocolate chips

Mix Karo and sugar together in medium saucepan. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter, mix well. Pour over cereal. Flatten into lightly greased 9 x 13 inch pan. Melt butterscotch and chocolate pieces together over low heat. Spread over treats. Cut when cool.

Low Fat Strawberry Peach Trifle

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
From Eat Better America

Crunchy Poppyseed Chicken Salad

This is such a yummy summer salad! I found it on Kraft Food and made it for dinner tonight! It would be great as a side but I made it as our meal! It's so crunchy and yummy and surprisingly filling!

1 bag Broccoli Slaw (about 4 cups) (you can find this at the grocery store by the salad mixes)
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups) (Some of the Broccoli Slaw Mixes already have carrots in them)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) Chicken Breast Cuts (I bought a case of precooked chicken slices but you could also cut up a grilled chicken breast)
1/2 cup Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.
ADD dressing; toss to coat.
SPRINKLE with cashews just before serving.

WHOLE WHEAT BLUEBERRY MUFFINS

1 egg
1/2 c. milk
1/4 c. canola oil
1 1/2 c. whole wheat flour
1/2 c. honey or agave nectar(this is what I use for everything!)
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I used dried blueberry's from costco)

Heat oven to 400 degrees. Line muffin tin and muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full and bake about 15-20 minutes or until golden brown. Makes 12 muffins. (I cooked mine 20 minutes and they were a little too dark)

Mother's Day French Toast Souffle

Ingredients: 8 oz cream cheese softened 1 cube butter 1 cup maple syrup Microwave above for 30 seconds and beat until smooth 1 1oaf of Kneaders Chunky Cinnamon(I used Great Harvest Cinnamon Chip) Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread. 12 eggs 2 cups half/half 1 tsp vanilla (more if you like) Beat until frothy, pour over Chunky Cinnamon bread in pan. Bake at 350 for 60 minutes. Dust with powder sugar, fruit, or syrup. Serve hot. Can be made the night before and put into hot oven 1 hour before you serve. I made my own fesh cream using 2 cups heavy cream, 2 TBSP Agave nectar, and 1 tsp. vanilla. Beat until thick and smooth. Then I put berries on top! DELICIOUS!!!!!

Cornflake Crusted Halibut

pic from allrecipes dot com

I made this last night and I should have made more because it was soooo good!

Cornflake Crusted Halibut

from Cooking Light


Tartar Sauce:
2 tablespoons capers chopped
2 tablespoons dill pickle chopped
1 tsp fresh lemon juice
1 cup mayo -salt and pepper to taste
mix together and store in refridgerator

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
4 lemon wedges


Prepare tartar sauce.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce and lemon wedges.

4 servings

Broccoli Salad (like the one at Kneaders)

(image courtesy of allrecipes.com)

Broccoli Salad

INGREDIENTS
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon I added:
1 cup red grapes


DIRECTIONS
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3.Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
Recipe from Cookin Mamas