Sunday, December 20, 2009

Traditional Christmas Snowball Cookies from Irish Rose Creations

1 cup butter softened
1 cup powdered sugar (plus more for topping)
1-1/2 tsp. vanilla
2-1/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 tsp. salt

Heat oven to 350 . Mix butter, 1 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place about 1 inch apart on ungreased cookie sheets. Bake for 17 to 20 minutes or until set but not brown. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again.

Tuesday, November 24, 2009

Chicken Waldorf Salad

Pictured is a serving of our Waldorf Chicken Salad, which can be eaten as a salad or spread on homemade breads as a sandwich. Yummm.

Ingredients:  Chicken, Apples, Grapes, Walnuts, Sweet Pickles, Boiled Eggs, Mayonnaise

This is the Firecrackerkid's version of a Chicken Salad. It's pretty quick and easy to fix, and pretty healthy also providing it's eaten in moderation. I don't normally follow a recipe. I so hope there are others  out there like me. Well, sometimes I do, depending on the circumstances, but mostly not. So here's, at best, my preparation of our Waldorf Chicken Salad.

Use canned chicken, drained and rinsed. Put the eggs on to boil. While those are cooking chop, slice, and/or dice other ingredients by hand. I don't have the fancy slap chop or any of those other infomercial products for the kitchen, so if you do, by all means use them. That's not to say I wouldn't mind having them. LOL. Anyhow, measure your ingredients according to how many people you will be serving.
After your boiled eggs have cooled some, peel the shells away, rinse and slice them. Get out your favorite serving bowl and pour everything in together, spoon in the mayonnaise, stir and mix until everything is mingled and "shazaam" you have your Waldorf Chicken Salad.
You can alternate or add ingredients to your need or preferences, i.e., sliced almonds, spices, etc. That's the fun of making this dish.
Oh, and yes, I did devour the serving in the photo:)
Happy Thanksgiving!

Monday, November 23, 2009

Pumpkin Cheese Cake

1 1/2 cups gram cracker crumbs
1/4 cup sugar
1/4 cup butter

Melt butter add to cracker and sugar mixture, press into spring form pan.

Three packages 8oz each cream cheese softened
1 can 14oz sweetened condensed milk
1 can 15oz. pure pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoons salt

Beat cream cheese till fluffy, slowly add milk till smooth, add pumpkin, eggs, syrup, cinnamon, salt, nutmeg.  Beat well pour into crust.  Bake 325 for 1 hour and 15 minutes.

Wednesday, November 18, 2009

Amish Spoonbread

1 c. yellow corn meal                                                  
1/2 tsp. salt                                                                
1/2 tsp. baking powder                                              
1 tsp. sugar                                                                
1 1/2 c. shredded cheddar cheese
2 eggs, beaten
1 can cream style corn
1/4 c. oil
3/4 c. milk

Preheat oven to 350*. Combine everything except cheese . Pour half the batter into a greased 1 1/2 qt. baking dish or pan. Sprinkle the cheese over the batter, and top with remaining batter. Bake 40-45 min. or until a pick inserted in center comes out clean. Spoon into plate and top with butter or syrup.


Friday, November 6, 2009

Colonial Squash and Apples

This is a very old recipe for fixing Butternut Squash. It was requested to be served at the very first Thanksgiving Dinner in the White House and has been a staple for many of our Presidents Thanksgivings since.

I Butternut Squash, sliced into 1 in. pieces and then into bite size piecess
4-3 apples ( I like Gala), cut into quarters, then into bite size pieces
2 Tbsp. butter
1/2 c. brown sugar (more or less depending on taste. this is not real sweet)
2-3 tsp. cinnamon
pecans, broken into pieces , optional

Saute the squash and apples in the melted butter until juices start to flow, over med. heat.  Sprinkle the brown sugar and cinnamon over top and mix in.Cover, and lower heat a little and continue cooking and stiring occasionally, until squash is tender, for 25 min. Remove the lid and allow some of the juice to cook down for a few minutes. Add pecans now.This can also be baked in the oven at 350 deg. for 25-30 minutes if desired. Delicious! Perfect for a cold winter night's supper!


Thursday, November 5, 2009

Spicy Cranberry Apple Relish

This is an old Victorian recipe that has been handed down . It is wonderful for the holidays, as well as on  a hot summer day. Flavor and color are excellent!

1-1lb. pkg cranberries, sorted and rinsed
5 or 6 apples,cored and chunked
2 c. sugar
1 sm. pkg red hots (app. 1/2 cup)
1/2  tsp. mace
1 c. water

Combine in saucepan and cook till apples are soft. Mash with a potato masher and simmer till thick. Let cool a while and pour into a pretty dish.


Friday, October 30, 2009

Beef Burritos

Beef Burritos by Rose Clawson

1 – 1 ½ pounds beef cubes
¼ cup taco seasonings
1 cup water

In a pressure cooker add meat, taco seasoning, and water. Bring pressure cooker to rocker stage and cook 10 minutes. After 10 minutes remove from heat and let pressure drop. Carefully open and let the meat sit for a few minutes. When cooled enough to handle, cut the meat into small pieces.

Dice a large onion
1 can refried beans, heated up in a microwave for 2 minutes
Shredded Cheese (your favorite – cheddar, Mexican blend, taco cheese)
10 Large flour burrito shell – place in the microwave for 1 minute to heat them up so they will roll better.
Take one burrito shell, spread some refried beans on it, place small about of meat toward one end, and then add onion and cheese. Fold the sides in the roll up. To serve - warm them up in the microwave oven. Enjoy!

Wednesday, October 28, 2009

Pumpkin Pie

This is a recipe I got from my 8th grade Home Ec. teacher, and is the only Pumpkin Pie I make to this day. It's spicy and full of the best flavor!

Makes 2 pies

I recipe Pie crust
1 1/2 c. Brown sugar
3 1/2 c. pumpkin ( may substitute Butternut Squash or Sweet Potatoes if desired)
4 eggs
3 Tbsp. melted butter
2 Tbsp molasses
1 Tbsp. cinnamon
3/4 tsp. Ginger
1/2 tsp. nutmeg
1 1/4 tsp. salt
1 1/2 c. milk

Roll out pastry, line two pans.Add sugar to pumpkin.Beat eggs until thick, add melted butter,molasses, seasonings,and milk to pumpkin mixture, stir well. Pour pumpkin mix into two pastry lined pans. Bake at 425 for 10 min,; reduce heat to 325 and bake for 25 min. more. Cool and serve with whipped cream. Mmmmm!

Linda Foster--PrairieRose

Thursday, October 22, 2009

Stuffed Cabbage Rolls

by Rose of basketsbyrose

1 Large head of cabbage washed well
2 lb hamburger
2 eggs
1 cup cooked rice
1 – 2 large onions
1 cup chopped fine celery
2 tablespoons parsley

Cut the core form the cabbage, place in a large pot filled with water. Boil till the leaves start to fall off. Place the leaves in a large bowl and keep cooking to all the leaves are removed. You may have to re-cut the core to get more leaves off. The leaves should be soft enough to roll. While the cabbage is cooking, cook the rice and let cool. Mix the hamburger, eggs, rice, celery, onions together. Take one cabbage leave add some meat mixture and roll up, place in a large roaster pan. After all the cabbage leaves are rolled up, add some tomato juice, can tomatoes, or soup. Use what you have in the house. Cook in the oven at 350 for about 2 hours, or simmer on the stove for 3 to 4 hours. Check to make sure they are done. Serve with fresh rye bread and butter. According to my husband very cold beer!

Saturday, October 17, 2009

Double Decker Pineapple Upside Down Cake

WARNING!! Just looking at this picture can make you gain 10 pounds!

Melt 3/4 Cup of butter
Divide and pour into two two round cake pans
Rotate pans so melted butter coats bottom and sides of pans
Divide 1 1/2 Cups Packed brown sugar and sprinkle evenly over pan bottoms and smoosh some up the sides of the pans as well.
Arrange Drained canned Pineapple rounds (save some juice) with cherries in the center, all over pan bottom.

Make one Yellow Cake according to manufactures instructions (from your favorite cake mix.) Divide and carefully pour into each cake pan. Try not to disturb sugar coated sides of pan.
Bake according to manufacturers instructions. Cool cake thoroughly in pans. Carefully, remove from pan. When cool, carefully remove from pan place one layer on plate. (pineapple side up)

Pineapple Buttercream Frosting
1/2 Cup Butter Softened
2 Tablespoons Reserved Pineapple Juice from can
3 1/2 Cups Confectioners Suger
In a medium Bowl, beat butter and Pineapple Juice with an electric mixer until creamy. Gradually beat in confectioners Sugar until smooth
Spread a thin layer over top of pineapple-topped caker layer.
Carefully remove second cake layer from pan and place on top of first layer again, with pineapple side up. (I use a very large spatula)
Frost sides of cake with Pineapple Buttercream Frosting.

Serve only when you have several people to help you eat this!

Monday, October 12, 2009

Lemon Zucchini Bread

By Kimberly of Sugar Creek Hollow
This has been a family favorite for years now! I recently bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.
Fortunately, this recipe also freezes well!
3 cups All-purpose Flour
1-1/2 cups Sugar
1 cup chopped Walnuts
4-1/2 teapspoons double-acting Baking Powder
1 teaspoon Salt
4 Eggs
2/3 cup Vegetable Oil
2 cups grated Zucchini
2 teaspoons grated Lemon Peel
1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.
2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel
3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.
4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.

Wednesday, September 30, 2009

Country Biscuits

by Linda Foster~~PrairieRose

This  is a recipe I have used for 40 years~~makes your mouth water to just smell them baking!

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Sift together all dry ingredients. Cut in shortening with a pastry blender or two knives until it looks like coarse crumbs. Pour milk in all at once. Mix quickly with a fork until dough follows around the bowl. Do not over mix! Dough will be sticky. Dump dough out onto a well floured board and knead lightly 6 to 10 times and dough is smooth. You may have to add a bit more flour to keep dough from sticking. Roll or pat out to 1/2 in. thickness and cut out. Place biscuits in a 9"sq. or 8-9" round cake pan to bake. Bake at 425 deg. for 10-12 minutes. Remove from oven and place in your prettiest calico lines basket and serve with lots of butter and strawberry jam! Makes 12 biscuits.  Enjoy!   Can also be served with Sausage or Bacon Gravy for a genuine county breakfast! I usually double the recipe when serving with gravy.Yumm!

Country Roll-ups
Roll dough out into a rectangle, 1/4" thick. Spread with butter, sprinkle with sugar and cinnamon. Roll up starting with the long side like for Cinnamon Rolls. Slice 1" thick and place in 9" baking pan. Sprinkle tops with cinnamon a sugar mixture and let set for a min. or two. Bake as for biscuits ( may take a few minutes longer). Delicious for breakfast, or after school treat, or anytime!

Chuckwagon Wheels:
Roll out as for the cinnamon rolls. Spread one can of Roast Beef Hash over the dough.Sprinkle with shredded cheddar if desired. Roll up and slice 1 in. thick.  Bake same as above. Serve with white gravy. A real man pleaser!