Wednesday, December 11, 2013

Ham Sandwich Appetizers

BEST DARN HAM SANDWICHES YOU'LL EVER HAVE! - by Heather Pettit

2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worchestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

Saturday, September 21, 2013

Biscuits


2 cups all-purpose flour
1 T. sugar
2 t. baking powder
1 t. baking soda
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup buttermilk
Preheat oven to 425˚.
In a large bowl combine flour, sugar, baking powder, soda, and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add buttermilk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of pan and place biscuits in pan. Bake for 12 minutes or until golden brown.

Friday, September 6, 2013

Coconut Pudding Cake


1 package (18.25 ounce or so) yellow cake mix
1 package (3 1/2 ounce) vanilla or coconut instant pudding or pie filling
4 eggs
1 cup water
1/4 cup oil
1 cup flake coconut

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes.

Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two.

Topping:
1 (3 1/2 ounce) package of instant coconut pudding mix
1 cup of cold milk
1 cup of coconut flakes
4 ounces of Cool Whip

Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.

The Famous Woolworth Ice Box Cheesecake

 (copycat recipe)

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 12 oz can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with more crushed Graham crackers. Chill.

Tuesday, August 20, 2013

Web Recipes

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream or Greek Yogurt.
Mix up a few hours before serving, so the flavors all blend.

Thursday, July 25, 2013

Water for Health

Water for Health

Drink three 8 oz. glasses per day. The vitamin C turns fat into fuel, tangerine increases sensitivity to insulin, and; cucumber makes you feel full.

Ingredients per 8 oz. serving

Water
1 slice grapefruit
1 tangerine
1/2 cucumber , sliced
2 peppermint leaves
Ice-as much as you like

Wash grapefruit, tangerine, cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine. Combine all ingredients. 

I put one whole cucumber, one whole grapefruit, and one whole tangerine, along with two springs of mint in a large drink dispenser (with the ice in the center tube).  

Friday, July 5, 2013

Italian Pasta Salad

Original recipe from Paula Deen.  Changed to family taste.


1 t. salt
1 lb. bow tie pasta, cooked and drained
1 c. balsamic vinaigrette dressing
1/4 c. Miracle Whip
1 T. Splenda
2 c. cherry tomatoes
1/2 c. sliced mushrooms
1/2 c. olives
1/2 c. diced sweet (yellow or orange) bell pepper
1/2 t. freshly ground black pepper
1/4 c. parmesan cheese

Directions

Cook pasta in large pot of salted water.  In a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and Splenda.
Put drained, cooked pasta in a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives,  pepper, salt and pepper to taste.  Stir.  Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

Saturday, June 29, 2013

Debbie's Squash Casserole

1 to 2 lbs. sliced and cooked summer squash
1 chopped onion (cooked with squash)
1/2 to 1 stick of butter
1 to 2 eggs
1/3 c to 1/2 c. sour cream
1/3 to 1/2 c. mayo
1/2 to 1 c. grated cheddar cheese
salt and pepper to taste
1 c. cornbread stuffing (or Japanese panko)

Mix all ingredients.  Bake at 350˚ for 35-45 minutes.
Debbie Moody

Friday, June 28, 2013

Rebecca's Tira Misu

TIRAMISU  DESSERT  (original recipe)
3 cups pound cake cubes (1/2 inch)
2 evelopes Maxwell House Cappuccino - Amaretto Flavor
2 cups cold milk
1  - 8 oz. pkg. cream cheese
1 small box vanilla instant pudding
2 cups Cool Whip
Cover bottom of 8 inch dish with cake.   Dissolve 1 evnelope of the cappuccino in 1/2 cup milk.   Sprinkle over cake.    Beat cream cheese in bowl with mixer until smooth.  Gradually beat in remaining 1 1/2 cups milk.  Add pudding mix & remaining envelope of cappuccino.  Beat on low speed until blended.   Stir in Cool Whip.   Spoon over cake.   Refrigerate 3 hours before serving.
 -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -   -
Modifications to the recipe:
- 1 round tube pan type Angel food cake (this rather than pound cake)
- 3 envelopes of Cappuccino Cooler - Hazelnut flavor (they mix good with cold milk     and I could not find the Amaretto flavored)
- 3 1/2 cups milk
- 1 - 8 oz. cream cheese
- 1 - 4 oz. cream cheese
- 1 LARGE box vanilla pudding mix (French vanilla is also good in this)
- About 3+ cups of Cool Whip (I do not measure this but would guess about 3 cups)
- I make this dessert in 2 "layers."   I first cut up the angel food cake and put half of it as one layer in the dish.   Then I mix 1 envelope of the Cappuccino mix with 1/2 cup milk and sprinkle over the cake.   Then cover it with  the topping.   Then I do another layer of the cake on top it. I mix another 1/2 cup milk with another envelope of the Cappuccino mix and sprinkle it over the cake.  Then cover it with the remaining topping.  (I love the topping) 

For the topping: I beat together the 2 pkgs. of cream cheese (an 8 oz. & a 4 oz) and then add the remaining 2 1/2 cups of milk.   After this has mixed a little, add the remaining envelope of Cappuccino, the vanilla pudding mix and slowly add the  Cool Whip.  This just makes more of the topping than the original recipe - Yum! Yum!   I always try to make this at least 1-2 days prior to serving. 

Tuesday, June 25, 2013

Lemon Pie

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust
Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

Sunday, June 23, 2013

No Crust Pizza

Gluten Free, Low Carb, Diabetic Friendly! For when you absolutely want pizza but not all the carbs!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Saturday, June 22, 2013

Salem Tea

Salem Iced Tea

4 sprigs fresh mint
8-12 whole cloves
3 qt. cold water
3 family-sized tea bags
Juice from 8 lemons (remove seeds)
1 cup orange juice
1 (46oz.) can pineapple juice
2  1/4 c. Sugar

Add mint & cloves to water & bring to a boil. Reduce heat & simmer for 15 minutes.
Remove from heat. Add tea & steep for 15 minutes. Remove tea bags. Add sugar,
stir well until sugar is dissolved. Add fruit juices & stir well. Makes 6  1/2 quarts.

Tuesday, June 11, 2013

Banana Hurricane


Banana Hurricane

Ingredients

1.5 oz. Malibu Coconut Rum
1.5 oz. Crème de Banana (Schnapps)
.5 oz. Spiced Rum
2 oz. Pineapple Juice
2 oz. 7-Up
1 oz. Grenadine
Banana slice and/or Cherry for garnish

Directions

Combine the Malibu Rum, Banana Schnapps, and Pineapple Juice into an ice filled cocktail shaker. Cover, shake well, and strain into your favorite, ice filled, cocktail glass (I used a Red Wine Goblet for this one). Add the 7-Up, and gently stir. Pour the Grenadine around the inside edge of the glass, and top with the Spiced Rum. Garnish accordingly, insert a couple of sipping straws, and get ready for a tropical breeze, as you enjoy your... Banana Hurricane!

Thursday, May 23, 2013

Crab Cakes

This recipe is from Southern Living 2006 Annual Recipes.  Changes or comments in blue.

Make smaller cakes for appetizers.
Prep is 20 min., cook is 30 min. chill is 1 hour

3 T. butter, divided
1 large red bell pepper, finely chopped (or other sweet pepper: yellow, orange)
1/2 medium onion, finely chopped
1 cup saltine cracker crumbs, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
2 t. Old Bay seasoning
2 t. Worcestershire sauce
3/4 t. dry mustard
1/4 t. hot sauce
1 lb. fresh lump crabmeat, drained and picked
1 T. vegetable oil
Lemon Remoulade (recipe below)
Garnishes: mixed baby greens, lemon wedges, parsley sprigs

Melt 2 T. butter in large non-stick skillet over medium heat; add bell pepper and onion, and saute 10 minutes or until tender.  Remove from heat; stir in cracker crumbs and next 6 ingredients.  Gently stir in crabmeat.  Shape mixture into 8 patties (or 16 if using as appetizers); cover and chill mixture at least 1 hour or up to 24 hours.

Melt 1/2 T. butter with 1/2 T. oil in a large skillet over medium-high heat.  Cook crab cakes 4-5 minutes on each side or until golden.  Drain on paper towels.  Repeat procedure.  Serve with Lemon Remoulade if desired.  Serves 4 in a meal or 16 as appetizers.

Lemon Remoulade
Prep is 10 min. and chill is 30 min.
2 cups mayonnaise
1/4 cup Creole mustard
2 garlic cloves, pressed
2 T. chopped fresh parsley
1 T. fresh lemon juice
2 t. paprika
3/4 t. ground red pepper

Whisk together all ingredients until blended.  Cover and chill 30 minutes or up to 3 days.  Makes about 2  1/4 cups.

Tuesday, April 2, 2013

Blueberry Breakfast


1/2 loaf Italian bread, cut into small bites, or brioche (for a richer taste)
1 - 8 oz. pack cream cheese
1 c. blueberries
6 eggs
1 c. milk
1 t. vanilla
1/3 c. maple syrup

Spray casserole dish to prevent sticking and place 2/3 of bread bites inside. Add cream cheese, cut into cubes. Add blueberries and rest of bread.

Mix eggs, milk, vanilla, and syrup; pour over bread and place in fridge overnight.

Next day, bake for 30 min. at 350˚. Remove cover and bake another 30 min.

Syrup:
1/2 c. sugar/Splenda mix
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter

Put 1st 3 ingredients in saucepan and cook until boils, stirring constantly.  Add blueberries and butter and cook until blueberries color sauce blue.

Thursday, March 28, 2013

Broccoli Salad

4 c chopped broccoli
1/2 c. mayo
1/2 c. almonds
1/2 c. dried fruit (cherries, cranberries, etc.)
1/4 c. white vinegar
1/3 c. chopped onion
6 slices fried bacon

Mix together and refrigerate.