Pecan Tassies

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.

Peanut Butter Fudge

1 & 1/2 sticks butter
1 box powdered sugar
1 & 1/2 cup creamy peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. milk chocolate chips

Melt butter; add peanut butter, powdered sugar, and vanilla. Press into 9 x 13 pan lined with wax paper. (Add a little cooking spray to your pan before the wax paper to keep it in place.)

Melt chocolate chips and pour over pressed peanut butter.

Let cool, lift out of the pan by the wax paper, and cut into squares.

Spiced Holiday Pecans

2 cups pecan halves
3 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon salt

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place the pecans in a large heatproof bowl.

Melt butter and add the cayenne and cinnamon, and stir until combined. Pour over the pecans and toss until the nuts are completely coated. Sprinkle the sugar and salt over the pecans and toss again.

Spread the pecans on the prepared sheet in a single layer and bake for 15 minutes, stirring once. Cool on the baking sheet for 5 minutes and serve warm or at room temperature. Leftovers (if you have any) can be stored in an airtight container for 3 to 5 days.

Pumpkin Bread

(This is my mother's recipe. She used to always make this when I was little. I make it for my family, year round, and they love it!)

1 & 2/3 cup self-rising flour
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 & 1/2 cups sugar
1 cup pumpkin
2 eggs
1/2 cup canola oil
1/2 - 1 cup chopped nuts

Mix together with a wooden spoon, sugar and eggs. Add pumpkin and oil. Mix well. Stir in dry ingredients (flour, cinnamon, ginger, and nutmeg). Add nuts.
Pour into a greased loaf pan and bake at 325 degrees for 1 hour and 15 minutes.

Spanish Rice

2 lbs. ground beef
1 medium chopped onion
1 green pepper, chopped
1 - 28 oz. can tomatoes
2 - 8 oz. cans tomato sauce
1 cup water
2 1/2 tsp. chili powder
1/2 tsp. salt
2 tsp. worcestershire sauce
1 cup raw rice

Brown beef and drain. Put all ingredients into Crock pot and stir.
Cook on low for 7-9 hours (or high for 3 hours).

Oven Steak Fries

5 potatoes with skins, cut into thin wedges
3 tbls. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbls. steak seasoning blend, or salt & pepper

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with oil, herbs, and seasonings.
Cook for 25 minutes, turning once halfway through. Serve hot.

Banana Nut Bars

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup canola oil
2 eggs
1 cup self-rising flour
1/2 tsp. cinnamon
1/2 cup chopped pecans or walnuts

Heat oven to 350 degrees. Grease a 13 x 9 pan. Mix sugar, bananas, oil, and eggs with a wooden spoon. Stir in flour, cinnamon, and nuts.
Bake 25-30 minutes. Cool and frost.

Cream Cheese Frosting (for Banana Nut Bars)

1 pkg. (3 ounces) softened cream cheese
1/3 cup softened butter
1 tsp. vanilla extract
2 cups powdered sugar

Mix cream cheese, butter, and vanilla extract with electric mixer until smooth. Gradually beat in powdered sugar.

Store frosted bars in the refrigerator.

* I usually double the frosting recipe.

After-School Apple Cake

6 apples (Cortland, Braeburn, & Empire work well)
2 tsp. cinnamon
3/4 cup canola oil
4 eggs
1 1/4 cup sugar
1 cup self-rising flour
1 cup wheat flour

Preheat oven to 350 degrees.
Peel, core, and slice apples. Set them in a large bowl and sprinkle with cinnamon.
In a mixing bowl, blend oil, eggs, and sugar. Add flour.
Pour the batter over the apples and gently stir.
Bake in a 13 x 9 inch greased baking dish for 35-45 minutes.

Pico De Gallo

1 medium white onion, finely chopped
4 large tomatoes, finely diced
1 large jalapeno pepper, seeded and minced (or you can use a green bell pepper)
1/4 cup fresh lime juice
1/2 cup finely chopped fresh cilantro
Coarse salt
Ground black pepper

Combine. Let stand 30 minutes at room temperature. Serve, or store covered in plastic wrap up to 3 days in the refrigerator.

Makes 1 quart.

Easy Bread-and-Butter Pickles

4 pounds cucumbers, cut into 1/4 inch slices
1 1/2 pounds onions, thinly sliced
1/2 cup coarse salt
3 cups vinegar
2 cups sugar
2 1/2 tsp. mustard seed
1 1/2 tsp. turmeric
2 tsp. ground celery seed

Place cucumbers and onions in a large bowl. Add salt and toss. Add enough cold water to cover by about 1 inch. Let stand, covered, for 2 hours.

Drain. Rinse with cold water, and drain again. Set aside.

Combine vinegar, sugar, and spices in a large saucepan. Bring to a boil over high heat. Add cucumbers and onions and return to boil. Cook 1 minute. Transfer to jars or airtight containers and store covered in the refrigerator for up to 2 weeks.

Makes 3 quarts.

Fresh Vegetable Salsa

1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced zucchini
1 medium tomato, peeled, seeded, and diced
2 tbls. diced purple onion
1 tbls. olive oil
1 tsp. lemon juice
1/2 tsp. red wine vinegar
1/8 tsp. garlic salt

Mix and chill. Serve with tortilla chips.

(This makes 1 3/4 cups. I usually double the recipe, and sometimes triple it. I also do not peel or seed. Who has time for that? I just dice everything.)

Hamburger Baked Beans

(This is a recipe that my mother used to make and take to picnics and summer gatherings.)

Brown 1 pound ground beef and 1 chopped onion. Drain.

Make a sauce of:

1 quart tomatoes
1 small chopped onion
2/3 cup sugar
2/3 cup vinegar
1/4 tsp. cinnamon
Cook in a sauce pan over medium heat for 20-30 minutes.

Then combine the sauce and browned beef with:
1 large can Pork and Beans
2 tsp. mustard
Bake in a baking dish at 350 degrees for 20-30 minutes.

Kim's Spiced Zucchini Bread

This makes 2 loaves. *Tell your kids it's "Cake" and they will love it! (Don't mention the word "zucchini", that tends to freak them out.)

3 cups self-rising flour
2 tsp. cinnamon
1 cup chopped nuts
3 eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Combine dry ingredients and nuts. Set aside. Beat eggs; add sugar, canola oil, and vanilla extract. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.

Bake 1 hour at 350 degrees.

Squash Casserole

(I love squash! My Aunt Becky gave me this recipe a few years ago. I usually like squash cooked in a little water with salt, pepper, and onion, but this recipe is really good when you want a little something different.)

8 small yellow squash, sliced
1 small onion, chopped
1 small carrot, grated
1 stick butter
1 box Stove top stuffing mix (cornbread variety)
1 can cream of chicken soup (or cream of mushroom soup)
1 cup sour cream
1/2 cup sharp cheddar cheese

Simmer squash slightly, and drain. Melt butter, and saute onion and carrot for 5 minutes. Add stuffing mix to butter mixture and blend until moist. Remove from heat. (Do not use seasoning packet from stuffing box) Grease a 9 x 13 baking dish. Cover the bottom with half of the stuffing mixture. Layer all of the squash. Salt and pepper. In a bowl, blend soup and sour cream. Spread over squash. Sprinkle with cheese and then the other half of the stuffing mixture.
Bake uncovered for 30 minutes at 350 degrees.

Crescent Chicken Casserole

I got this recipe from my mom in 1994.


4 boneless chicken breast, boiled or baked, and chopped
1 can crescent rolls
1 cup grated cheddar cheese

Sauce:
2 cans cream of chicken soup
1 cup grated Velveeta Cheese
1 soup can of milk
1/2 cup sour cream
Heat until cheese melts.

Open can of crescent rolls and separate. Should be 8 rolls. Stuff the chopped chicken into each roll and roll up. Place in a 9 x 13 greased casserole dish. Sprinkle any left over chicken in between rolls. Pour sauce over top. Sprinkle 1 cup cheddar cheese on top.
Bake at 350 degrees for 30-35 minutes.

M & M Cookies

1 cup softend (room temp.) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
2 1/4 cups self-rising flour
2 cups (14 0z bag) real size M & M's (not those little mini ones)

Preheat oven to 375 degrees. Beat together butter, brown sugar, and granulated sugar. Blend in eggs and vanilla extract. Add flour. Stir in M & M's. Drop by teaspoonfuls (again, I use my Pampered Chef medium scoop which makes this process soooo easy) 2 inches apart and bake 10-12 minutes.

*These do not last more than a day at our house!

Fresh Fruit Ice Cream

Now that summer is here, you can bet that we will be making home-made ice cream. This is the recipe that I have always used and it is very good!

3 cups (1 1/2 pints) Half-and-half
1 can of sweetened condensed milk
1 cup pureed or mashed fresh fruit (bananas, peaches, strawberries)
1 tbls. vanilla

Mix and freeze in ice cream freezer according to your freezers directions.

*To make Vanilla Ice Cream
Omit the fruit and increase the half-and-half to 4 cups.

(I double this recipe to fit our ice cream maker.)

Oriental Chicken Salad

2 cups chopped romaine lettuce topped with 1/4 cup shredded cabbage and 1/4 cup shredded carrots (or you can use 1/2 cup of bagged coleslaw mix), 1/4 cup sliced water chestnuts, 1/4 cup mandarin oranges, 1 Tbsp. sliced almonds, 3 oz. cooked chicken (I use the short cuts cooked chicken breast that is located near the lunch meat).
Top with chow mien noodles and *dressing.
**I also like to add some fresh spinach.

*Oriental Chicken Salad Dressing

1/4 cup mayo
4 Tbsp. Rice Wine Vinegar
2 Tbsp. Sugar
2 Tbsp. Sesame Seed Oil
1 Tsp. Dijon Mustard

Add all ingredients to a mason jar with a lid and shake until smooth and blended.

Sun-Drop Cake

1 box of lemon cake mix
1 small box of lemon instant pudding mix
3 eggs
3/4 cup vegetable or canola oil
1 1/2 cups Sun drop

Mix all ingredients for 2 minutes. Pour into a greased tube/bunt pan. Bake at 375 degrees for 40-45 minutes.


Glaze:

1 cup confectioners sugar
2 tbls. water
1 tsp. vanilla extract

Mix and pour over warm cake.

M'mmm M'mmm Good!

Poppy Seed Chicken

(This recipe came from Brian's mother and it is definitely one of our favorites. You can leave the poppy seeds out if you prefer and it will just be Chicken Casserole - which is still very good!)

3-4 chicken breasts, boiled until done.
2 - cans of cream of chicken soup
1 (16 oz..) container of sour cream
1 roll of Low Sodium Ritz crackers, crushed
2 tablespoons of poppy seeds
3/4 stick to 1 stick melted butter

Chopped or shred chicken and sprinkle into bottom of a lightly greased 9 x 13 baking dish. Mix soup, poppy seeds, and sour cream. Pour over chicken. Add the crushed crackers to the melted butter and sprinkle over the top of chicken mixture. (optional: sprinkle 1 tablespoon of additional poppy seeds over the cracker topping)
Bake at 350 degrees for 30 minutes.

Cream Cheese Banana-Nut Bread

3/4 cup softened butter
1 (8 oz.) softened cream cheese
2 cups sugar
2 large eggs
3 cups self-rising flour
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped nuts (I like to use walnuts)
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Gradually add flour and butter, beating at low speed just until blended. Stir in the bananas, nuts, and vanilla extract. Spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Remove from pans and cool 30 minutes before slicing.

Delicious!

Pasta Salad

(Brian and I have been making this since before we were married.  We usually have it at least once a week, and it is one of Thomas' very favorite!)

1 box of shell pasta (cooked according to package directions and rinsed with cold water.)
1 can of tuna or chicken, drained
1 can of black olives, chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
1 small can of sliced mushrooms, drained
1-2 chopped fresh tomatoes
3/4 - 1 cup of Miracle whip light
salt & pepper

Mix and enjoy!

Meatloaf

1 1/2 pounds freshly ground beef
1 cup quick-cooking rolled oats
1/2 cup chopped onion
salt & pepper
4 eggs, beaten
1/3 cup catsup
2 tbls. firmly packed brown sugar
1 tbls. yellow prepared mustard

Preheat oven to 350 degrees. Combine the ground beef, oats, onion, salt, pepper, and eggs in a bowl and mix thoroughly. Pack firmly into a 7 x 11 inch pan. In a small bowl, combine the catsup, brown sugar, and mustard, and pour over the meatloaf.

Bake for 1 hour & 15 minutes, until the sauce has deepened in color and appears dry, and cracks have formed in top of the meatloaf.

Let stand for 5 minutes before slicing.

Cowboy Oatmeal Cookies

(Not sure where I found this recipe, but it is very good! I did revise it a little.)

2 cups self-rising flour
1/2 cup room temperature butter
1/2 cup vegetable oil (I like to use canola oil)
1 cup packed light brown sugar
1 cup white sugar
2 eggs
2 cups quick cooking oats
1 cup butterscotch chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream the butter, oil, brown sugar, and white sugar until smooth. Beat in eggs, one at a time. Gradually beat in the flour. Stir in the oats, butterscotch chips, and nuts. Drop from a teaspoon onto the cookie sheets. (I like to use my medium size Pampered Chef scoop for scooping the dough out of the bowl and onto the cookie sheet. It is wonderful!!! Also, I do lightly spray my cookie sheets with canola oil cooking spray.)
Bake for 11 to 14 minutes. Let cookies set on the cookie sheets for a few minutes before transferring to wire racks to cool completely. (I just transfer my cookies to some rolled out wax paper, on my countertop.)

Unforgettable Chicken Casserole

3 cups chopped, deli-roasted chicken
2 cups finely chopped celery
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayo
1 can cream of chicken soup
1 can water sliced chestnuts
1 1/2 cups french fried onion rings

Stir together everything, except for the french fried onion rings. Spoon into an 11x7 greased baking dish. Bake at 350 degrees for 40 minutes.
Sprinkle onion rings over the top and bake for 5 more minutes.
Let stand 10 minutes before serving.

(I usually double this recipe for my family.)

Blueberry Muffins

(This is one of my family's very favorite!)

6 tbsp. softened butter
3/4 cup sugar
2 eggs
2 1/2 cups frozen blueberries (partially thawed)
1/2 cup milk
1 tsp. vanilla extract
2 cups self-rising flour
2 tbsp. sugar

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with liners.
Cream together butter and 3/4 cup sugar. Add eggs, milk, and vanilla extract. Beat with mixer. Add Flour. Mix until all combined.
Crush 1/2 cup blueberries in small bowl. Using a wooden spoon, stir the crushed berries into the batter. Fold in remaining berries. Fill muffin cups almost to the top. Sprinkle lightly with sugar. Bake for 25 minutes.
Makes 12-16 muffins.

Mom's Strawberry Dream Cake

(This recipe came from my grandmother's sister-in-law, many years ago. My mother use to always make this for me when ever I requested it!)

1 package white cake mix
1- 3 oz. package strawberry jello mix
1/2 box frozen strawberries
4 eggs
1/2 cup water
3/4 cup oil

Blend box of cake mix, box of jello mix, eggs, and water with mixer on medium speed for 2 minutes. Add strawberries, including syrup. Beat 1 minute. Add the oil and beat for 1 more minute. Bake in 2 round cake pans or a 9 x 13 pan, at 350 degrees for 35-40 minutes. Cool completely.

Frosting:
1/2 cup butter, softened
1/2 box strawberries
1 box confectioners sugar
1/2 tsp. vanilla extract

Mix all together. Frost cake and refrigerate until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Or, if you like a little bit less rich taste, I found this great Strawberry Cream Cheese Frosting you could use on this same cake.

1- 8 ounce package cream cheese, softened
4 tablespoons butter, softened
2 tablespoons strawberries, chopped
1 box confectioners sugar
Mix with electric mixer. Frost cake and refrigerate.

Kim's Baked Lasagna with Spinach

1 pound ground beef
chopped onion
chopped garlic
2- 15 ounce cans tomato sauce
2- 6 ounce cans tomato paste
ground black pepper
oregano
basil
large container cottage cheese
1 egg
1/2 cup Parmesan cheese
2 cups mozzarella cheese
16 0z. package lasagna noodles
1 can chopped spinach, drained

To make sauce: Brown ground beef with the onion and garlic. Drain. Then add the tomato sauce, tomato paste, black pepper, oregano, and basil. Cover and simmer for 40 minutes.

Mix cottage cheese, 1 egg, and 1/2 cup Parmesan cheese in a bowl.

Lightly grease a large baking dish, or two smaller baking dishes. Preheat oven to 350 degrees. In bottom of dish, spread two tablespoons of sauce. Add one layer of uncooked noodles, 1/2 of the cottage cheese mixture, the entire can of spinach, 1/2 of the meat mixture, and 1/2 of the mozzarella cheese. Repeat once more, except for the spinach. Cover and bake 40-45 minutes. Remove cover and bake 10-15 minutes. Let stand 15 minutes before serving.

Morning Glory Muffins

(This is a family favorite that I have been making for many years. They are usually gone as soon as they come out of the oven.)

2 cups peeled, diced apple
2 cups grated carrot or zucchini, or a combination
3/4 cup sugar
1/2 cup vegetable or canola oil
2 eggs
2 tsp. vanilla extract
1 cup wheat flour
1 cup self-rising flour
2 tsp. ground cinnamon
1 tsp. salt (optional)
1 cup chopped raisins (sometimes I will add the raisins, or not)

Preheat oven to 325 degrees. Grease muffin tin. Combine apples, grated vegetables, and sugar. Add eggs, oil, and vanilla. Mix in the dry ingredients and then the raisins.

Fill muffin tins 2/3 full. Bake 25 minutes.

Slow Cooker Sweet & Sour Chicken

1 medium onion, sliced
1 medium carrot, peeled & sliced
1 medium celery stalk, sliced
1 pound boneless chicken, cut into bite size pieces
1/2 cup Catalina dressing
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp. grated gingerroot (I use ground ginger from my spice cabinet)
1- 8 0unce can pineapple chunks, drained, and juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2 cups hot cooked white minute rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add dressing, soy sauce, brown sugar, ginger, and pineapple juice. Cover. Cook on low for 7-8 hours, or high for 3 1/2 to 4 hours. Add pineapple and peppers to the last 30 minutes of cooking time. Serve over rice.
Serves 6.

My Family's Favorite Valentine's Day Treat

Chocolate Dipped Strawberries and Banana bites

Rinse fresh strawberries under running cool water. Make sure to leave the stems and leaves, as they make the berries easier to grip and look nicer than if you cut them off. After rinsing each one, pat dry with a paper towel.

Melt chocolate almond bark in microwave according to package directions. Dip each strawberry until 3/4 covered. Lay on a sheet of wax paper to cool. Let set until chocolate hardens.

To use bananas: Peel, then cut banana into 1/2 to 1 inch thick slices. Pierce with a toothpick and dip into chocolate until completely covered. Let cool.

Store chocolate dipped fruit in the refrigerator.




Happy Valentine's Day!

Oatmeal - Chocolate Chip Cookies

My Mother used to make these every summer to take on our picnics.

Oatmeal - Chocolate Chip Cookies

1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.

Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.
Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Enjoy!

My niece, Emily, years ago making these cooking together.