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.

Peach Mint Wine Cooler

Both this recipe and picture I grabbed from P. Allen Smith.com

Ingredients:

• 1/2 c. Sugar
• Splash of sparkling water
• 2 tbls. chopped mint
• 4 peaches, peeled and pitted
• 1/4 c. Peach Brandy
• 2 bottles of riesling, or other sweet wine

Instructions:

Put the prepared peaches, mint, sugar, and brandy onto a food processor. Blend for about two minutes.

Place in the refrigerator to chill.

Just before serving, add two bottles of wine and the sparkling water to taste.

Serve over ice with a sprig of mint.

Amish Breakfast Casserole

 ~ preheat oven to 350* ~

Ingredients:

• 1 lb. sliced bacon (diced up)
• 1 medium sweet onion (diced)
• 6 eggs (lightly beaten)
• 4 c. frozen, shredded hash brown potatoes
• 2 c. shredded cheddar cheese
• 1 1/2 c. small curd cottage cheese
• 1 1/4 c. shredded Swiss cheese

Directions:

In a large skillet, cook bacon and onions until the bacon is crisp. Drain off the grease. Put in a large bowl. Add the remaining ingredients. Stir together. Transfer to a greased 9x13 pan. Bake, uncovered at 350* for 35-40 minutes (or until eggs are set). Let stand 10 minutes before serving.

Makes 8-10 servings

Super Chocolate and Caramel Cake

This recipe was given to me by a friend

~ Preheat oven according to instructions on box ~

Ingredients:

• 1 box chocolate cake mix
• the ingredients you need to make the box cake (whichever one you choose)
• 1 can sweetened, condensed milk
• 1- 12oz jar of caramel ice cream topping
• 1 tub cool whip
• 2 large Butterfinger candy bars (crushed very well)

Bake the cake according to the instructions on box in a 9x13 cake pan. When the cake comes out of the oven, let it cool for ten minutes. After 10 minutes, use the handle of a wooden spoon and poke holes all over the top of the cake to create little pockets for the topping to drip into.

After poking holes, and while the cake is still warm, Use the entire can of condensed milk by pouring it over the top of the cake. Next, pour the entire jar of caramel topping on top of the cake.

Refrigerate for several hours to allow the cake to get really cold. Once it is cold, spread the cool whip on top. Sprinkle the cake with the crushed Butterfingers.

ENJOY!

My Dad's favorite salad...



• 1 bunch of leaf lettuce (rinse and chop)
• 7-8 green onions (washed and diced)...use the green tops as well
• 1/3-1/2 c. sour cream
• 1 1/2 cap apple cider vinegar
• salt and pepper to taste

Mix all ingredients together well. Serve chilled.

Jo's Creamy Cucumber



• 5 small cucumbers (peeled and sliced)
• 1 medium cooking onion (diced)
• 1/4 c. Sour cream
• 1 cap of (apple cider) Vinegar...or more if you like
• dash of salt and pepper

Stir all ingredients together. Serve chilled.

Macaroni Salad

Cook 1 cup of shell macaroni noodles. Drain and let cool.

In small bowl combine:

• 1/3 c. Miracle Whip
• 1/4 c. ranch dressing
• 1/4 c. dill relish
• salt, pepper, and garlic salt to taste...

Mix together well

Set to the side.

In a large bowl, add:

(dice all these in small pieces)

1/2 c. onions

1/2 c. cucumber

1/2 c. tomato

1/2 cauliflower

1/2 broccoli

1/2 c. red/green pepper

1/4 c. celery

Add the pasta and the dressing, stir well. Serve chilled.



Summertime

♩♪♫♬   In the good old summertime, in the good old summertime.   ♩♪♫♬
♩♪♫♬   Strolling through the shady lanes with your baby mine.   ♩♪♫♬
♩♪♫♬   You hold her hand, and she holds yours,   ♩♪♫♬
♩♪♫♬   and that's a very good sign.   ♩♪♫♬
♩♪♫♬   That she's your tootsie-wootsie,   ♩♪♫♬
♩♪♫♬   in the good old summertime.   ♩♪♫♬

This is my favorite summertime song from when I was younger (a few years ago).

Thought this was a nice introduction to the beautiful weather we have been having, while I get some delicious summertime recipes together to start posting this week.

Spinach Salad

(picture is from foodistolove blog post...just because I havent made this recently and wanted to show you what it looked like lol)

Ingredients for Salad Base:

• Fresh Baby Spinach
• Sliced Red Onion
• Fresh Strawberries (cut in half)

Ingredients for Dressing:

• 1/2 c. Water
• 1/2 c. Sugar
• 1/2 c. Vinegar
• 1 egg (beaten well)
• 2 tsp. flour
• 1/2 tsp. poppy seeds

Make up the base of the salad.
In a saucepan, add all the ingredients for the dressing , EXCEPT THE POPPY SEEDS. Boil for about 3 minutes while stirring. Take off stove, add poppy seeds. Serve warm over the salad.

Spinach Dip

Ingredients:

• 1 bag fresh baby spinach (chopped up)
• 1 Can chopped water chestnuts
• 1 c. Sour Cream
• 1 sm. onion (diced)
• 1 c. mayonaise
• 1-2 pkgs. dry veggie soup mix (flavor to taste)

Mix all together. Serve chilled with assorted crackers and bread.

Golden Glow Punch

A few years back, I was looking for a really good punch recipe for a Christmas Party. One of my caregivers, Mary, found this in a Pillsbury cookbook.

Ingredients:

• 1 can (6 oz.)frozen lemonade, thawed
• 1 can (6 oz.)frozen orange juice, thawed
• 1 can (6 oz.) frozen tangerine juice, thawed
• 2 C. cold water
• 2 bottles (2 liters), ginger ale, chilled
• ice cubes

In a large, non metal pitcher or punch bowl, combine juice and water...mix well. Just before serving, add ginger ale and ice. Stir to blend.

Veggie Dip

Ingredients:

• 2/3 c. Mayonaise
• 2/3 c. Sour Cream
• 1 Tbsp Parsley flakes (fresh is best, use dried if you have to)
• 1 Tbsp Seasoning salt
• 1/2 tsp. Worcestershire sauce
• 1 tsp Dill seed
• 2 drops Tabasco sauce

Mix all ingredients together well, serve chilled with fresh vegies.

Apple Cake

This was my mother's recipe. My mother knew how to cook apples anyway imaginable. Growing up, we had an apple orchard on the farm. With my mother raising a family during the depression, most of our desserts were made with apples somehow.

This is the easiest Apple Cake you will ever make (unless of course you buy a Cake mix in a box)
Preheat oven to 300*

Ingredients:

• 2 c. sugar
• 1 1/2 c. oil
• 2 eggs
• 1 c. raisins
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla
• 3 c. flour
• 1 c. nuts ( I like walnuts)
• 3 c. diced raw apple
• 1 tsp. baking soda

Mix all ingredients together and pour into a greased bunts cake pan. Bake at 300* for 45 minutes.

See? Easy as pie!

Watergate Cake

I found this recipe in a newspaper back in 1974. I don't know why they call it Watergate Cake, but my theory is that it disappeared in 18 minutes. For those of you who weren't around in the '70's, I'm sure you will have no clue what I just said...just laugh anyways and try the cake!

Preheat oven to 350*
Ingredients for the cake:

• 1 box of white cake mix
• 3 eggs
• 1 box pistachio pudding (add pudding dry)
• 1 c. oil
• 1 c. chopped walnuts
• 1 c. ginger ale ( I prefer Vernor's brand ginger ale, but it has come to my attention that it is not sold everywhere. Sorry. If you are one of these unfortunate souls, use which ever brand you prefer)

Mix all ingredients together in order given.
Bake at 350* in a greased bundt pan for 30-40 minutes.

Ingredients for the frosting:

• 1 box of pistachio pudding (add pudding dry)
• 1 carton of cool whip

Mix together. Add to cool cake.
Eat.

Stuffing Balls

My niece, Linda, gave me this recipe because her husband really liked them. I have used this same recipe for years. They are very tasty!

Ingredients:

• 8 C. firmly packed fresh bread cubes
• 1 c. minced celery
• 1/2 c. chopped parsley (optional)
• 2 Tbsp. minced onion (I always put a lot more...because I am a big fan of onion)
• 1 tsp. poultry seasoning
• 1 pinch of sage
• 1/4 tsp. pepper
• 1/2 c. butter/ margarine
• 2 beef bouillon cubes (or chicken)
• 2 egg whites
• salt to taste

 About 1 hour before serving:
Preheat oven to 325*
In a small saucepan over medium heat, heat butter and bouillon cubes with 1/2 c. water. Heat until butter is melted and bouillon is dissolved.
While that is heating get a large saucepan and add together remaining ingredients (except for egg whites)
Pour hot mixture over dry mixture. Toss to mix well.
In a small bowl, with a fork, beat egg whites until they are foamy. Add to mixture, mix well. Lightly press a handful of the mixture into a ball...if it does not hold it's shape, add a little more water.
Using hands, shape the mixture into balls, using about 1/2 c. of mixture for each ball. Place on greased baking sheet. Bake stuffing balls at 325* for 30 minutes until crispy and golden brown.
Serve Hot.
Makes 10 servings.

Lemon Cookies

This is a recipe I was given by my friend, Dana's mother. If you like lemon, you will LOVE these cookies. They are always a big hit!

Ingredients:

• 1 box Lemon Pudding cake (must be cake with

       pudding in it)

• 1 egg
• 4oz. cool whip
• 1/3 c. powdered sugar

 There are two ways you can make this recipe; into cookies or into cookie bars...

Cookies
Set oven to 350*
Mix together cake mix, egg and cool whip. Stir until mixed well. It will get hard to stir together.
Use tablespoon of mixture to form a ball.
Roll in powdered sugar. Place on ungreased cookie sheet.
Repeat until all batter is used.
Bake for 10-12 minutes.
When they are done, the center will feel soft...they won't look done, but they are. They will set up as they cool.

Cookie Bars
Set oven to 350*
Mix together cake mix, egg and cool whip. Stir until mixed well. It will get hard to stir together.
Place batter in 8x8 shallow pan.
Press down to fill in all spaces...batter will be thick and sticky. To flatten it out, we have used wax paper that had been lightly sprayed with cooking spray....use whatever you think works best though.
Sprinkle powdered sugar on top.
Place in oven. Cook for 15-20 minutes.
When done, put on cooling rack. Once cool cut into 1-2 inch bars.