Friday, September 28, 2012

ButterFinger Grape Salad 
 

Directions:

  1. Wash grapes
  2.  Mix together cream cheese, sour cream and sugar, add grapes stir gently.
  3. Put mixture into a 9 X 13 dish.
  4. Sprinkle top with crushed butterfingers then top off with crushed pecans.
  5. Press and Chill.
 
I know this sounds like a strange recipe but when everything comes together, the crispy grapes, the creamy cheese mixture and the sweet crunch of the candy it is so good!  Try it you won't be sorry!
 
 
Trash
 
 
1 box  each of Corn, Rice & Wheat chex
1 bag of stick pretzels
1 bag of oyster crackers
1 small box of cheese tidbits
2 lb bag of pecan halves
1 small can cocktail peanuts
3 1/2 T. Garlic powder
2 1/4 tsp. celery salt
4 tsp. red cayenne pepper
6 sticks butter
3 1/4 T. garlic salt
9 T. Worcestershire sauce
2 tsp. Tabasco
 
Pour all cereals, crackers and nuts in a large bowl.
Melt butter, add spices until well blended.
Pour over cereal mix while stirring.
Cook at 200 degrees stirring every 15 minutes.  for 30 minutes
Cool and store in airtight containers.


 Bran Muffins

 

2 c. All Bran cereal
1 1/4 c. milk
1 egg
1/3 c. oil
1 1/4 c. flour
3/4 c. sugar
1 Tbls. baking powder
1/2 t. salt
1/2 c. raisins or dried cranberries
1/2 c. chopped walnuts
 
 In a large bowl mix the All bran cereal and milk, let this soak for about 15 minutes. 
In another bowl mix together the flour, sugar, baking powder and salt.
After the cereal mixture has sat for the allotted time add in the egg and oil, stir  well.
Add the wet ingredients to the dry and mix just until the dry ingredients are incorporated. 
At this point add in the dried fruit and nuts if you want them in your muffins.
Pour into paper lined muffin tins and bake at 400 for about 15 - 20 minutes or until a toothpick comes out clean.  Store in the fridge or freeze.  They freeze very well!   
Makes 12 to 15 muffins depending on the size of your tin!


Monday, May 7, 2012

Old Fashioned Banana Cake!

Old Fashioned Banana Cake

1/3   C. butter flavored Crisco
1 1/4 c. Sugar
1/3   c. sour milk or buttermilk or milk with vinegar added
3     mashed very ripe bananas
1     t. vanilla
1     lg. egg
1 3/4      c.  flour
1             t. soda
1             t. baking powder
1             t. salt
1.            c.  chopped pecans*



Cream Crisco and Sugar, add sour milk, vanilla, egg, mashed bananas.
Mix together flour, soda, baking powder, salt. 
Add dry ingredients to wet and mix very well, add pecans* optional!
Bake in a  9 x 13 greased pan. 
Bake at 350 until tooth pick comes out clean, about 25 - 30  minutes. Do not over bake or it will be chewy!

I usually double this recipe and make a 3 layer cake. I love pecans but I do not ever add them to this recipe.  The reason is because this cake is light and fluffy.  I like the light texture and I do not want this to taste like banana nut bread!  I is probably the best banana cake I have ever had!  My good friend Nita Barnett shared this recipe with me and my family now has a new favorite!!!!

Frost with Cream Cheese frosting. I love to use Carmel Ice cream topping and drizzle it on the top of this cake You can also use the Salty Caramel Sauce Recipe that is listed below to drizzle on the top of the cake.  It is a show stopper! 


Another idea for this cake.  CAKE IN A JAR!

I made the for a Ladies retreat I went to and they were great.  I used pint sized jars and baked the cake in a jelly roll pan.  I cut the cake out with a round cookie cutter and then layered cake, vanilla pudding and a salty caramel pecan sauce.  I topped off the layers with a dollop of cream cheese frosting!  Can I just say these were to die for!!!!!!  I should have taken a picture! 

Salty Carmel Sauce

1     jar of caramel ice cream topping
1     c. pecans
1     T. melted butter
1/2  t. kosher salt. (you can adjust this amount, according to your taste and if your butter is salted or not!)

Put the butter, pecans, and salt in a shallow baking dish.  stir to coat the pecans,  bake in a 350 degree oven for about 10-15 minutes.  Watch them very closely.  You just want them to get really hot and completely coated.  Do not let them burn or get dark brown!.  Remove them from the oven and then let them completely cool.  Mix them in with about a cup of the caramel  sauce.  Yummo!

Wednesday, April 13, 2011

Italian Chicken!

Italian Chicken

1/3 c. flour
1/2 c. egg substitute or 2 eggs beaten very well!
1 1/3 c. panko (Japanese bread crumbs)
1/2 c. Parmesan cheese, grated
1 Tbsp. Dried oregano
1/4 t. salt
1 t. paprika
4 boneless/skinless chicken breasts (cut in half or pounded to 1/2" thick)
3 Tbsp. olive oil
1 small jar of your favorite spaghetti sauce!

1. Place flour, oregano, paprika, salt in a gallon size zip lock baggie
2. pour panko and parm. cheese in another large zip lock baggie
3. mix the eggs and place in a bowl for dipping
4. Place the oil in a large skillet heat to medium high
5. Dredge pounded chicken breast in the flour baggie, shake off the excess
6. Dipped floured breast in egg mixture, let it drip dry a little bit
7. Then dredge it in the panko filled baggie
8. Fry in the skillet 4 minutes on each side or fry just until golden, then place on a cookie sheet and bake at 350 for about 15 minutes. (this is what I d0!) I need the extra time to get the rest of supper ready!

After the chicken is done, just heat up the sauce and serve it over the chicken with your favorite Italian cheese on top! So good and not hard!


Panko!


O.K. can I just say this is my newest favorite thing! I made this chicken recipe last night and it was so good! But what really excited me was thinking of all the stuff I could dip in this panko and fry just to see how crunchy it would be! Yummmm! I really try not to fry anything but this had my mind a whirlin'!

Wednesday, December 15, 2010

Blueberry French Toast Bake

Blueberry French Toast Bake

1/2 c. flour
1 1/2 c. whole milk
2 T. Sugar
1 tsp. vanilla
6 eggs
10 slices of bread (cubed)
3 oz of Cream Cheese
1 c. fresh or frozen blueberries (if using frozen, do not defrost!)
1 c. chopped pecans
2 T. Sugar
1/2 t. cinnamon

Mix flour, milk, 2 T. sugar, 6 eggs. Beat until well mixed
Add cubed bread, pour into a 9 x 13" greased pan, sprinkle cubed cream cheese and blueberries over the top
cover tightly and refrigerate for up to 24 hours
Preheat oven to 350 degrees,
Mix nuts, 2 T. sugar and cinnamon, sprinkle over the top. bake uncovered for 30 minutes.

Enjoy!

Coffee Ice Cream Punch!

Coffee Ice Cream Punch
1 gallon of strongly brewed coffee ( vanilla, mocha, or peppermint)
1 pt. of coffee ice cream (or mocha )
1/2 gallon of vanilla ice cream
1 pt. heavy cream (whipped and chilled)
Blend cooled coffee and half of the Vanilla ice cream, stir until a thick consistency
Chill mixture in your punch bowl
When you are ready to serve, scoop all the remaining ice cream into the punch bowl and top with the whipped cream!
Serve immediately. Yummy! A great alternative to Egg Nog. Makes about 20 to 30 cups.

Monday, November 22, 2010

Christmas Cookies

Christmas Cookies
Fruit Mixture
1 1/2 lb chopped dates
1/2 lb candied pineapple
1/2 lb candied cherries
1/2 c. flour
1 c. chopped pecans
Mix all together
Dough Mixture
1 c. butter
1 t. soda
1 t. cinnamon
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 1/2 c. sugar
1. Mix all dough ingredients together
2. Mix all dough and fruit ingredients together.
3. Drop by spoonful onto cookie sheet and bake
4. 350 degrees for 10-12 minutes
These cookies actually taste better if they sit for a few days before you serve them. My kids do not like fruit cake but they absolutely wolf these cookies! They really are wonderful!

Gingersnaps

Gingersnaps
2 c. flour
1/2 tsp. salt
1 t. cinnamon
1 t. ginger
1/2 t. ground cloves
3/4 c. shortening
1/4 c. molasses
1 egg
1 c. sugar
1. Mix flour, salt, cinnamon, ginger, cloves set aside
2. Mix Sugar, egg and molasses
3. Mix the wet and the dry ingredients together.
4. Roll into 1" balls and roll in additional sugar
5. Bake at 350 for 10 minutes
6. Yields 4 dozen.