Coconut Chewies

Ingredients for chewies:

• 1/2 c. soft oleo
• 1 1/2 c. brown sugar
• 1 1/4 c. flour
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 1 c. chopped walnuts
• 1 cup coconut

Cream oleo and 1/2 c. brown sugar until light. Add 1 cup of flour and mix well. Pat into greased 9x13 pan. Bake at 375* for 10 minutes.

Then, mix 1 cup of brown sugar, 1/4 cup of flour and the rest of the ingredients. Spread evenly over hot freshly baked mixture already in the pan. Bake at 375* for 20 minutes. After taking out of the oven, cut into bars while it is still warm.

Orange cake

PREHEAT OVEN TO 350*

INGREDIENTS FOR CAKE:

• 1 Box of yellow cake mix
• 1 (11oz) can of manderine oranges
• 4 eggs
• 1/2 c. oil

INGREDIENTS FOR FROSTING:

• 1 (20 oz.) can of crushed pineapple with juice
• 1 (8 oz.) whipped topping
• 1 pkg instant vanilla pudding

 

DIRECTIONS FOR CAKE:

Mix the cake mix, can of oranges with the juice, eggs and the oil on high for about three minutes. Grease and flour 3 9 inch cake pans (for a layered cake) Bake at 350* for 20 minutes. Check the cake before taking it out with a toothpick inserted into the center of the cake...if it comes out clean, the cake is done. Set the cakes a side and let cool completley before frosting.

DIRECTIONS FOR FROSTING:

Take all ingredients and mix well together. Put on cool cake.

Bacon and Water Chestnut Roll-ups

My very special friend, Jan, who is a wonderful cook, gave this recipe to me.

Prep these the day before...

Ingredients:

• 1 pound of bacon (cut into thirds)
• 1can of water chestnuts (drained)
• 1/4 c. chili sauce
• 1/4 c. miracle whip
• 1/2 c. brown sugar
• toothpicks

Roll each water chestnut in a piece of bacon. Secure each with a with a toothpick. Place in a baking dish.

Next...

Mix together the chili sauce, miracle whip and brown sugar. Pour over the roll-ups. cover pan. Refrigerate overnight.

Bake at 350* for 45 minutes.

You will want to serve these warm, so  if it is for a party, place them in a warming dish after they bake.





Ranch Oyster Crackers

Preheat oven to 250*
Ingredients:

• 12-15 oz. bag of Oyster Crackers
• 1 tsp. dill weed
• 1 pkg. Hidden Valley Ranch Dressing mix
• 1/2 tsp. garlic salt
• 1 c. vegetable oil

Combine Vegetable oil, dill weed, ranch mix, and garlic salt together. Stir well. Add crackers, still together gently until crackers are well coated. Pour onto a cookie sheet. Put in preheated oven for ten minutes. Take out stir around, put back in for another ten.

Dill Potato Salad

 

This is another wonderful recipe from http://www.pallensmith.com/food/recipes/dill-potato-salad

Ingredients:

• 1/2 cup sour cream
• salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tsp. horseradish
• 2 tbsp. dill
• 7 cups potatoes, sliced
• 1/2 cup italian style salad dressing
• 3 green onions, finely chopped

Instructions:

Start with about 7 cups of unpeeled potatoes sliced into disks. Cook the sliced potatoes until they are tender then rinse and drain them. Put them in a bowl while they are still hot and cover them with about a half of a cup of vinaigrette or Italian salad dressing. The heat helps the potatoes to absorb the flavor of dressing better.
Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish, 3 green onions that have been finely chopped along with 2 tablespoons of fresh dill and salt and pepper to taste.
Blend all of these ingredients together and then fold in the potatoes, refrigerate until ready to serve.

Cauliflower (Potato) Salad

This is a salad that is very similar to potato salad, just no potatoes, so fewer carbs! It taste fabulous and I get people asking for this quite often. Follow my recipe or just make your own like you would normally make your potato salad...just replace the potato s with cauliflower!

Ingredients:

• 3 c. steamed, diced cauliflower (steam for 4-6 minutes)
• 1 hard boiled egg, chopped
• 3-4 green onions, chopped (both white and green part)
• 3 tbls light mayonnaise
• 1 tbls mustard
• salt and pepper to taste

Mix all together gently, serve chilled. Makes 4 servings.

***Other things that would taste great in this dish****

• chopped crispy bacon
• relish or dill
• celery
• tomato

Chocolate Tomato Cake

Both the picture and the recipe, I grabbed from http://www.pallensmith.com/

Ingredients:

• 2 tbsp. water
• 2 c. sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 2 c. flour
• 1 tsp. baking soda
• 3 1/2 c. powdered sugar, sifted
• 1/2 c. and 1/2 c. margarine
• 1 c. hot water
• 1/2 c. and 1/4 c. tomato juice
• 1/2 c. shortening
• 1/4 c. and 4 tbsp. marshmallows
• 1. c. pecans, chopped, toasted

Instructions:

Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray.
Cream together margarine, shortening and sugar. Add eggs one at a time beating well after each.
Sift together cocoa, flour and soda. Add to butter mixture, combining thoroughly.
Combine tomato juice, hot water and marshmallows; add to batter.
Add vanilla. Batter will be thin and marshmallows will come to top.
Pour the batter into the prepared jelly roll pan. Bake in preheated 350°F oven for 35 minutes.
Turn cake out onto a cutting board and start on the icing.

Combine the margarine, tomato juice, water, cocoa and salt in a sauce pan and heat until boiling. Pour this mixture over the powdered sugar and beat well. Stir in the nuts.
Spread the hot icing over the cake. The icing sets up quickly so you have to work fast.