Thursday, December 31, 2009

Ma’s Pasta Fagioli (Beans and Macaroni)

1 medium onion (or ½ large onion), diced
1 to 2 cloves garlic, minced
1 tbs good olive oil
1 15 oz. can tomato sauce
1 15.5 oz. can cannellini beans, rinsed and drained
Salt and pepper as desired (if at all)
About ½ box of Ditalini or Elbow macaroni, prepared per instructions on box

Heat oil in large saucepan over medium heat. Add onion and garlic, sauteing until just translucent, about a minute or two. Stir in sauce and rinsed beans. Bring to a bubble, and then reduce heat to low. Cook, covered, for 45 minutes, stirring occasionally.

Prepare macaroni per instructions on box. Drain, and return to pot. Stir in sauce and beans over low heat. Remove from heat and serve. Sprinkle with freshly grated parmagianno regianno.

Tip: Add a couple of shelled hard boiled eggs to sauce while cooking for an extra treat. Also, create some onion “scoops” by cutting a medium onion in half lengthwise and then separating the layers. Use an onion “scoop” as a spoon to eat the macaroni and beans. Each time you put it in your mouth you will get the taste of the raw onion with the macaroni. Delicious!

by Kimberly

Sunday, December 27, 2009

Saltine Cracker Fudge

2 c. sugar
2/3 c. evaporated milk
1/2 tsp. vanilla
30 soda crackers, finely crushed
6 tbsp. peanut butter
Boil sugar and milk for 1 minute. Take off stove and add vanilla, crackers and peanut butter. Beat until well mixed and almost set. Pour into lightly greased 8" square pan. When candy is set, cut into 1" pieces and store in tight container. This keeps a long time, if it lasts that long.
NOTE: Crush the crackers ahead of time. Use blender to crush crackers. Either smooth or crunchy peanut butter can be used

AuntCarol’s Saltine Candy


• 1 sleeve saltine crackers (I used NABISCO unsalted tops)
• 2 sticks butter (I used LAND O LAKES)
• 1/2 cup light brown sugar, firmly packed (I used DOMINO)
• 12 oz. semi-sweet chocolate mini-morsels (I used NESTLE)
• 1 cup chopped pecans

Preheat oven to 350 degrees.

Place crackers in one layer, face-side UP, on parchment-lined baking sheet with sides (I used my 18 by 13 heavy-duty, non-stick baking pan with sides and lined up 40 crackers, 8 rows wide by 5 rows high).

Melt butter and light brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until you notice the first sign of the boil – meaning the very first bubble of a boil that you notice – then watch the clock and boil steadily over medium heat for 3 minutes, stirring constantly.

Remove from heat. Pour butter-sugar mixture over the crackers. Spread around evenly.

Bake for 6 minutes (my oven rack sets a notch below center).

Remove from oven and sprinkle with chocolate mini-morsels. When they start to melt, spread evenly over entire layer of crackers.

Scatter chopped pecans over the top immediately, while chocolate mini-morsels are still on the melty side.

Refrigerate 1 hour (during the COLD months, mine goes out to set up in my mudroom).

Remove from refrigerator and crack into pieces.

by: Aunt Carol

Hawaiian Banana Nut Bread


Makes 2 9"x5" loaves

3 cups flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 teaspoons cinnamon (can try 1 t)
1 cup chopped pecans or walnuts (or macadamia nuts)
1/2 C grated coconut (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (approx. 5-6 medium)
1 8-ounce can crushed pineapple, drained
3 teaspoons vanilla (can try 2 t)


Preheat oven to 350 degrees. Grease and flour 2 9"x5" loaf pans.

Combine first 5 ingredients and stir in nuts. Combine wet ingredients. Add wet ingredients to dry and combine until just moistened. Divide batter between the 2 loaf pans.

Bake at 350° for 1 hour 10 minutes or until a toothpick comes out clean.

Note: Good with grated carrots substituted for the pineapple.

Saturday, December 26, 2009


8oz sour cream
8oz Hellman's mayo
8oz small curd cottage cheese
1 pkg of Hidden Valley Ranch Dressing
(I added som Hungarian paprika to give it that Christmas red)

by: Noahlady

Turkey Supreme

3 cups cooked diced turkey
2 cups elbow macaroni, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
2 cups milk
2 cups Cheddar cheese, grated
1/2 can chopped green bell pepper
1 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Put in a large greased baking dish. Bake at 350 degrees for one hour.

by: Stephanie

Sour Cream Chicken Casserole

This rich casserole is very creamy, but simple to throw together.
3 C. Cooked, diced chicken (or turkey)
1 8 oz. Bag noodles, cooked al dente to pkg. Directions, drained
1 small can mushrooms
2 cans cream of chicken soup
1 16 oz. Sour cream
8 oz. Swiss cheese
Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes

by: Stephanie

Impossible Turkey Club Pie

1 1/2 cups cooked turkey, cut-up
8 slices bacon, cooked and crumbled
1 cup Cheddar cheese, shredded
1/2 cup Bisquick (or Reduced Fat Bisquick)
1 cup milk
2 eggs

Preheat oven to 400 degrees F.
Grease a 9-inch pie plate. Sprinkle cooked, cut-up turkey, bacon and cheese in pie plate.

Stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serves 6 to 8.

by: Stephanie

Great Leftover Casserole

1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
1-7 ounce box herbed croutons
2 cans of either mushroom, chicken or celery soup
1-4 ounce can mushrooms, drained
1 cup chicken broth
3 cups cooked chicken, turkey or ham

Saute celery & onion in butter in large casserole. Stir in croutons, then add remaining ingredients.
Cover & cook in microwave on high for 10 minutes. Or this can be baked in oven for 1/2 hour
@ 350 degrees. This is good to make when you are in a hurry. I think beef would be good also
using beef broth instead of chicken broth. I've only used chicken or turkey when making this but it's really good.

by: Stephanie

Mexican Turkey (or Chicken)

1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder

Line an 8" square baking dish with some of the tortillas (4 or 5). In a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of tortillas. Cut several tortillas into fourths and push them down into the mix. Top with more cheese. Bake for 30 mins at 350º.

*Rotel is the name brand of tomatoes and green chilies.

by: Stephanie

Crockpot Creamed Corn

20 oz. bag of frozen corn
2 T. sugar
6 T. Water
8 oz. cream cheese
1/2 stick butter
Combine in slow cooker. Cook on low for 4 hours, stirring occasionally.


Sunday, December 20, 2009

Chocolate Chip Drop Cookies

1/2 cup butter softened
15 oz Ricotta cheese
2 tsp vanilla
2 cups sugar
1 tsp baking soda
4 cups unsifted flour
1 tsp salt
1 large bag chocolate chips
optional 1 cup raisins or nuts
Cream sugar, eggs, butter, vanilla and ricotta cheese together. Slowly add flour, salt and baking soda. Mix well. Add chocolate chips, nuts, etc. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.
I made them for a bake sale last month and they were awesome. Kept some for us and even 3-4 days later they still were soft and moist.

by Jean

Crockpot Chicken

2 packages of fresh organic skinless boneless chicken breasts (I bought Smart Chicken)
2 regular sized cans of reduced fat mushroom soup
garlic powder to taste
1 block of reduced fat cream cheese
noodles (I used thin spaghetti)
2 bunches of chopped green onions

in a crock pot, throw the chicken breasts, 2 cans of soup, and garlic powder in, and cook on low for about 5 hours. (I checked this frequently to make sure that the chicken was done and fell apart)

when the chicken is done, and shredded up put it back in the crock pot and add the cream cheese, and green onions. I let it cook on low for about 1/2 hour more, and served it over thin spaghetti.


Wednesday, December 16, 2009

Fireside Beef Stew

1 1/2 lbs stew meat, cubed
1 lb butternut squash, peeled, seeded and cut into chunks (tough to find one that small; i used a slightly larger one)
2 small onions, cut into wedges
2 cloves, minced (i used 4; we like garlic!)
1 14 oz can beef broth (i used 2 C of homemade beef stock)
1 8-oz can tomato sauce
2 T Worcestershire sauce
1 t dry mustard
1/4 t black pepper
1/8 t allspice
2 T cold water
4 t cornstarch
1 9-oz package of Italian green beans

trim fat from meat. place meat in crock pot. add squash, onions, garlic. stir in beef broth, tomato sauce, Worcestershire sauce, mustard, pepper and all spice.

cover and cook on low for 8-10 hours or on high for 4-5 hours.

if using low heat, before serving: turn to high setting. then, in a small bowl, combine water and cornstarch. add mixture to pot with string beans and cook for 15 minutes until thickened and heated through.

and i just realized that i forgot the string beans! LOL! i guess you could use any vegetable - fresh or frozen. the beef was really tender and we agreed the recipe is "a keeper".

the cornstarch didn't thicken it up too much in the last hour it cooked. it wasn't watery but not as thick as it could be, i guess. does anyone know if it would work if i put the cornstarch in in the beginning without the water...? would it be thicker?

by: :)udi

Monday, December 14, 2009

Slow Cooker Posole

1 tbsp. canola oil
1 (2 lbs.) boneless pork or chicken (I used pork) cut in 1-inch pieces
2 cans (15 oz. each) chicken broth
1 large can (27 oz.) white hominy, drained
1 onion, diced
1 can diced chilies
1/4 tsp. cumin
2 tsp. oregano
1/4 tsp. water
1/4 tsp. salt
1-1/2 cups water (don't know this is written twice, but I added both)

more chopped onion (to be added when serving)
cilantro and limes (to be added when serving)

Heat the oil in a skillet, and add the pork and brown. Place the meat into the crock pot. Pour the chicken broth over. Top with hominy, onions, canned chilies, cumin, and salt, and oregano. Add the water. Cover and cook on LOW for 8 hours.

Serve it with the cilantro sprinkled on top with limes or even lemons.

Ladies, it is so good and so easy. Hope someone enjoys it as much as we do. I'm making it again this week. DH and I just love it.

by: sandi

Sunday, December 13, 2009

Orange salad Supreme

1 6 ounce package orange flavored gelatin
1 20 ounce can crushed pineapple drained
1 1 and 1/2 ounce package dream whip
1 8 ounce package cream cheese softened
1 cup pineapple juice
2 tablespoons lemon juice
3/4 cup sugar
2 teaspoons flour
2 eggs beaten
Mix gelatin by direction using 1/2 cup less water. Pour ito 9 by 12 inch dish. Chill until gelatin begins to thicken, add pineapple and let congeal completely.
Whip 1 package Dream Whip according to directions on box. Cream the cheese and combine with Dream Whip. Spread over congealed mixture and chill.
Combine remaining ingredients and cook over low heat until thick. Chill and spread over Dream Whip.
Refrigerate two hours.


3 Cups of semisweet chocolate
1 (14 ounce) can sweetened condensed milk
1/4 cup butter cut up in chunks
1 Cup chopped walnuts (optional)

1. Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave till chips are melted, about 1-3 minutes, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8 inch glass baking dish.(I used Butter Pam baking spray), Refrigerate until set (hard).
Then, cut into slices when hard.

by: Louise

Saturday, December 12, 2009

Banana Pudding

An easy banana pudding, made with banana cream pudding mix, vanilla wafers, and bananas, baked with a meringue topping.
1 large package banana cream flavored pudding and pie filling (6 serving size)
3 egg yolks, slightly beaten
3 3/4 cups milk
30 vanilla wafers
2 large ripe but firm bananas, sliced
3 egg whites
dash salt
1/3 cup sugar
In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of vanilla wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and then a layer of pudding. Continue layering the vanilla wafers, banana slices, and pudding, ending with the pudding. Beat egg whites with the salt until foamy. Gradually beat in the sugar then continue to beat until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all the way to the edge of dish to seal. Bake at 375° for about 10 to 15 minutes, until meringue is cooked and lightly browned. Serve warm or chilled. Store in refrigerator.
Serve 10 to 12.

by: Absgrams

Sunday, December 6, 2009

AuntCarol's Frozen Peanut Butter Pie


• 1/2 cup JIF creamy peanut butter
• 1 cup 10-X powdered sugar
• 1/2 cup milk (I used whole milk)
• 3 ounces cream cheese (I use PHILADELPHIA original)
• 8 ounces COOL WHIP
• one 9-inch Graham Cracker crust
• multi-colored Holiday sprinkles (optional)

Put in blender, until smooth: peanut butter, sugar, and milk – add cream cheese.

Remove from blender and fold in COOL WHIP.

Pour into Graham Cracker crust.

Put in freezer.

Set pie out of freezer 10 minutes before serving.

Sprinkle with multi-colored Holiday sprinkles, if you want.

My written recipe notes that this pie has a good flavor – easy to put together – and can be frozen for a long time – hah – like this would last around here frozen or not – I know someone around here that even eats frozen cookies – so this pie wouldn’t be in my freezer for a long time – never – 24 hours max!!!

AuntCarol's Quick Holiday Treats

If you love peanut butter crackers, you’re in for a pleasant surprise – oh yum-yum !! No one can guess how easy these are – or how fast they disappear !!


• 1 cup JIF creamy peanut butter
• 1 pound peanut butter flavored coating wafers (either Merckens or Wilbur)
• 2 sleeves TOWN HOUSE crackers
• multi-colored Holiday sprinkles


1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".

2. Melt peanut butter flavored coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.

3. Dip each cracker "sandwich" in the melted coating, allowing excess to drain back into pot.

4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored Holiday sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.

My written recipe notes that these can be made up a few days ahead of time, in fact – these taste better the next day, or the even the next, or even the next day after that – go ahead, hide a few – and you’ll agree !!

Aunt Carol’s Peanut Butter Easter Eggs

This is my very own recipe, created on Palm Sunday 1989... has that peanut butter melt-away texture that tastes like a Reese’s peanut butter cup...


• 3/4 pound butter, softened at room temp (I use Land O Lakes)
• 1-1/2 pound powdered sugar
• 1 pound JIF creamy peanut butter
• 8 ounces KRAFT marshmallow creme
• 1 tablespoon real vanilla
• 1 pound milk chocolate coating wafers (either Merckens or Wilbur)

BEAT softened butter and 1/2 lb. powdered sugar until light and fluffy *do not over beat*.

ADD peanut butter and marshmallow creme and whip until smooth *only until smooth*.

ADD vanilla *blend well*.

Knead in the other pound of powdered sugar *by hand*.

Shape into Easter eggs *wax paper or parchment paper a must* for cooling and dipping.

Let set in the fridge overnight *or* set some place cool for a few hours.

When *cold* dip into chocolate coating by melting your milk chocolate coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.

Makes 3 to 4 dozen

Peach Cobbler

3 cans of peaches
1 box Butter Pecan cake mix
1 stick of butter
Empty cans of peaches in a 9 x 12 baking dish. You can drain some of the liquid if you'd like. I use no sugar added peaches and I use 2 of the larger cans of peaches. Sprinkle dry cake mix on top of the peaches. Melt the stick of butter and drizzle it over the dry cake mix. Bake at 350 for 30-40 minutes, or until golden brown on the top. Serve while still warm with vanilla ice cream.

Saturday, December 5, 2009

Cinnamon Chex Mix (Gluten Free)

(Gluten Free)

2 egg whites
3 Tbsp. water
1 tsp. vanilla
1 cup brown sugar
1 Tbsp. cinnamon
1 lb. pecans
1 box Cinnamon Chex Cereal (gluten free)
1 bag Craisins (cherry flavored)

Whisk egg whites, water and vanilla. Add brown sugar and cinnamon. Add pecans, coating thoroughly. Add Chex cereal and coat well.

Bake at 250º for 1 hour, stirring every 15 minutes. Add Craisins when mixture comes out of oven.

Peanut Butter Secrets

And here it is!

For the Cookies:
1 cup Butter Flavor Crisco
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup Creamy Peanut Butter
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40-45 miniature Reese's peanut butter cups (unwrap them!)

Glaze (which I never do but you can if you like)
1 teaspoon butter flavor Crisco
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter

1. Preheat oven to 375 degrees F. Grease cookie sheet with Butter Flavor Crisco

2. For Cookies, combine Butter Flavor Crisco, brown sugar, granulated sugar and the creamy peanut butter in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla.

3. Combine flour, baking soda and salt. Mix into creamed mixture at low speed until just blended.

4. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on cookie sheet.

5. Bake 8-10 minutes or until cookies are just browned. Remove immediately to cooling rack.

6. For glaze, combine butter flavor Crisco, chocolate chips and creamy peanut butter in microwave-safe cup. Microwave at 50% (medium). Stir after 1 minute. Repeat until smooth (or melt on range top in small saucepan on very low heat). Dip cookie tops in glaze.

Makes about 3 1/2 dozen cookies.

This recipe is from Favorite Brand Name Cookie Collection. :)

by: Bluedragon

Snicker Cookies

1 c. margarine
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
snicker bars ( it calls for those little bit size ones but I use the regular size ones & cut them down)

Preheat oven to 350
Cream together margarine, peanut butter, sugar, & brown sugar. Mix in eggs & vanilla. In a separate bowl mix flour, baking soda & baking powder & mix in to creamed mixture.
Take 1 teaspoon of dough, roll into a ball & flatten. Put a snicker in the center & fold dough around it - kind of shape it so it's a ball again.
Bake on an ungreased cookie sheet for 10 -12 minutes.


1 c. powdered sugar
2 Tbsp. unsweetened cocoa
1 Tbsp. milk

mix together & drizzle over cookies.

If you have any questions feel free to ask & I will answer them if I can =)
I know I can't wait to start my holiday baking! I am already looking through recipes to see what new cookies, candy & such I will add to my baking this year!!!
Enjoy & happy baking!!

by: Jennifer/MO

Chocolate Mint Cookies

Original Recipe Yield 3 dozen

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs 2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy

by: Nikki

Oreo Truffles

8 oz. Bag of Oreo cookies (original)
8 oz. softened Phila. Cream Cheese
Dark Chocolate Melted

In food processor, chop up entire bag of oreo cookies and add the 8 oz. Phila. cream cheese. Roll into 1 inch balls and dip into melted chocolate. Place on wax paper on a cookie sheet and place in frig till hardened.

by: Barbara/orlando

Jane's Honey Wheat Bread

1 cup water (70-80)degrees on thermometer
1/4 cup vegetable oil
2 Tablespoons honey
1 Teaspoon salt
2 Cups Bread flour
1 Tablespoon Whole Wheat Gluten
1 cup Whole wheat flour
1 Package (1/4 ounce) active dry yeast (2 1/4 teaspoons)

1/2 cup Sunflower seeds (optional) ADD AT FIRST BEEP FOR ADD-INS!!!!

In Bread machine pan, place all ingredients in order listed, EXCEPT FOR SUNFLOWER SEEDS.

Select Basic Bread Setting
Select Light Crust
Select 1 1/2 lb. loaf size

Bake according to bread machine directions for Basic Bread. Check dough after 5 minutes. Add sprinkle of warm water with fingers if too dry (should feel like a "stickie note", or add a bit of flour if too wet.





Finish baking, tip to cool on a cooling rack.


by: cranbery

Favorite Potato Dish

Scrub potatoes. Do not peel or cut. Boil until nearly tender. Cool and peel. Grate potatoes. Put a layer of grated potatoes in a greased flat pan (you can choose the size of pan based on family size, etc). Season with salt and pepper. Add some dry minced onions and some grated cheese (whatever kind you like). Repeat layers.

At this point, if you want to freeze the casserole, cover well with foil and place in plastic bag and freeze. Once they are frozen solid, I pop them out of the pan and wrap well and return to the freezer. That gives me use of my pans.

If you want to cook right away, pour whipping cream (no substitutes) over top to nearly cover potatoes. Bake at 350 for 1 hour.

If you freeze them, let it thaw and then pour the cream over the top.

As you can see, this can make as little or as much as you want depending on how many potatoes you cook. I love to have one stashed in the freezer!

by: Linda in Colorado Springs

Jumbo Molasses Ginger Cookies

Preheat oven to 350*

(from 1981 Woman's Day magazine, if I remember correctly)

2 1/4 cups all purpose flour
1/4 cup dark molasses
1/4 cup maple syrup or maple flavored syrup
3/4 cup vegetable or canola oil
2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1 large egg
1/2 cup sugar + 2 tablespoons

1. Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.

2. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cup of dough into a ball,roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls 3 inches apart on ungreased cookie sheets. Dough is very soft, balls will flatten slightly. Bake cookies 15 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container.
Makes 10 cookies.

note: Do not attempt to make these cookies smaller, they will be rock hard (I tried it).

by: Georgia


1 1/2 Cups sugar
1/2 cup butter (Dad uses margarine)
1/2 cup honey
1/2 cup molasses
2 eggs slightly beaten
1 cup black walnuts (recipe called for slivered almonds but my Mimi wrote she liked black walnuts better and used those)
1/2 cup citron chopped fine
4 3/4 cups flour
1 tsp salt
1 tsp soda
1 tsp ground cloves
1 tsp cinnamon

Heat sugar, butter, honey & molasses until sugar dissolves
cool to room temp
stir in eggs, nuts, citron, sift remaining ingredients together.
stir into molasses mixture

chill overnight

divide dough in half and roll out on lightly floured surface about 1/4 inch thick
cut into strips about 2 inches wide bake on greased cookie sheet in moderate oven, 375 degrees about 10 minutes while warm brush with a clear sugar glaze.

I just called Dad and he said he does not use the sugar glaze after baking but that his mother did, he said he just never cared for the glaze, it is more a plain donut guy too, so it is just up to you.

Said baking time could be maybe a minute or two more, but to be very careful, because they do set up quickly and get hard. Might be best to start at 10 minutes and go from there.

by: Karen

Peanut Butter Fudge with Chocolate on Top

2 1/2 cups powdered sugar
2 sticks margarine
2 cups peanut butter (smooth or crunchy)
2 large Hershey’s milk chocolate bars

Melt the margarine and peanut butter together, gradually stir in powdered sugar. Mix well and spread into the bottom of a 9 X 13 pan. Let cool.

Melt chocolate bars and spread over top of peanut butter mixture. Refrigerate for about 4 hours before cutting.

by: Abbie


1 1/4 cups brown sugar
2/3 cup butter

5 eggs

Sift together:
3 tsp soda
3 cups flour
1 1/4 tsp allspice
1 1/4 tsp cinnamon
1 1/4 tsp nutmeg
1 tsp salt

Add the dry ingredients alternately with:
1/4 cup milk

Add & beat well:
1 jigger whiskey

Mix & add:
1 lb seeded muscats
1/2 lb dates
1 1/2 lb pecans
1 lb green pineapple
1/2 lb red pineapple
1/2 lb red cherries
2/3 cup flour

Bake at 375 for 12-15 min. Makes about 200 cookies.

I haven't made these in many years, since before my father passed away. I believe that we used to chop up the candied fruit & nuts some. I haven't tried to find seeded muscats; I'm sure regular raisins would be fine. These are mostly fruit & nuts, with just enough dough to hold together.

by: Ann

Fruit Cake Cookies Recipe

(is over a hundred years old but has been adapted for this era)

1/4 cup shortening
1/2 cup brown sugar
2 eggs
1 1/2 T red wine or sherry or bourbon- I use sherry or bourbon
2 tsp soda
1/3 cup any type jelly
1 1/2 cup plain or all-purpose flour
4 cps pecans, washed, toasted and chopped
1 lb. mixed fruits and peel - chopped if necessary
1/2 lb. cherries - chopped
1 lb. golden or brown raisins
1/4 tsp of each- cinnamon, cloves, allspice
1 1/2 tsp nutmeg
1 tsp. vanilla
Green and red cherries -cut in half to go on top of cookies while cooking.
Cream sugar, shortening. Add eggs, jelly, vanilla, soda , spices and flour. Add fruit, nuts and whiskey. Put in
petite cupcake holders. Place half or whole cherry on top. Bake at 300 for 20-25 minutes. Let cool, store air tight. Makes about 200 cookies.

My hints-
-Soak fruit in 1/2 cup whiskey overnight, if it soaks it all up thats fine. If not drain and use 1 1/2 tbls in recipe.
-I double recipe and use fingers to fill cups about 3/4 full.

These are so good, not overly sweet, just a nice combination

by: Crickett

Wednesday, December 2, 2009

Chocolate Sugar Cookie

3 squares Baker's Unsweetened Chocolate (I usually use semisweet though)
1 Cup (2 sticks) margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda and salt. Refrigerate 30 minutes.

Preheat oven to 375 degrees F. Shape dough into 1 inch balls; roll about in the additional sugar. Place on ungreased cookie sheets. (If a flatter crisper cookie is dsired, flatten ball with bottom of drinking glass.)

Bake for 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Makes 3 1/2 dozen cookies.

To fill with Jam....Prepare Chocolate Sugar Cookie dough as directed; rol in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

To fill with caramel.....Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) Kraft Caramels with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. To trizzle with chocolate, place 1 square Baker's Semi-Sweet Chocolate in a zipper-style plastic sandwich bag. Close bag tightly. Microwave on High about 1 minute or until chocolate is melted. Fold down top of bag; snip a tiny piece off 1 bottom corner (about 1/8 inch). Holding top of bag tightly, drizzle chocolate through opening over cookies.

I got this recipe from Favorite Brand Name Cookie Collection.

I've made plain chocolate sugar cookies and the ones with the jam, but haven't made the caramel ones. It's a really good recipe.

Hope you enjoy!
by: Bluedragon

Wassail II

Mix together:

1 gallon cider

1 large can frozen lemonade (thawed)

couple cinnamon sticks

sliced orange

Serve cold in punch bowl or warm up on stove top.

by: Hotfootsue


1 Gallon apple cider
2 C. cranberry juice
1/2 C honey
1/2 C sugar
2 oranges
Whole cloves
1 apple, peeled and diced
* 3 cinnamon sticks (or 3 Tbs. ground cinnamon)
* 1/2 C - 1 C brandy (optional)

Set your crock pot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the pot (they'll float). Add the diced apple. Add allspice, ginger and nutmeg to taste -- usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well.

Cover your pot and allow to simmer 2 - 4 hours on low heat. About half an hour prior to serving, add the brandy if you choose to use it.

by: Mistylynn58