1 cup sugar
1/2 cup flour
1 stick melted butter
1 cup chopped nuts
1 cup chocolate chips
2 beaten eggs
Mix well. Pour into unbaked pie shell and bake at 350 degrees for 50 minutes.
*
Tuesday, December 22, 2009
Buttermilk Pie
(This was my grandmothers recipe. Martha Alderson. Also, Taylor's favorite pie!)
2 eggs
1/3 cup buttermilk
3/4 cup sugar
2/3 stick butter, melted
1 & 1/2 tbls. flour
1 tsp. vanilla extract
Mix and bake in a unbaked pie shell for 35-45 minutes at 350 degrees.
2 eggs
1/3 cup buttermilk
3/4 cup sugar
2/3 stick butter, melted
1 & 1/2 tbls. flour
1 tsp. vanilla extract
Mix and bake in a unbaked pie shell for 35-45 minutes at 350 degrees.
Pecan Pralines
2 cups sugar
1 cup buttermilk
3 tbls. butter
2 cups pecans
Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.
1 cup buttermilk
3 tbls. butter
2 cups pecans
Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.
Pineapple Cheeseball
1 8 oz. package softened cream cheese
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts
Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts
Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)
Bourbon Balls
(This is my mom's old recipe. I have been making them for Christmas for many years.
2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark
Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.
*The key to this recipe is to use Land O Lakes unsalted stick butter.
2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark
Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.
*The key to this recipe is to use Land O Lakes unsalted stick butter.
Sunday, October 11, 2009
Corn Light Bread
4 tbls. unsalted butter, melted
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk
Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk
Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.
Monday, October 5, 2009
Swiss Chicken with Bacon and Mushrooms
3 slices bacon
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese
Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese
Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.
Subscribe to:
Posts (Atom)