Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Caramel Sugar Cookies
1 cup sugar
1 cup shortening
1/2 cup brown sugar
3 beaten eggs
2 teaspoons vanilla
1 teaspoon salt
1/2 teaspoon baking powder
4 cups flour

Add sugar to shortening and cream well. Add beaten eggs and vanilla. Sift dry ingredients together and then add them to the shortening mixture gradually. Dough should be well formed. Chill dough in refrigerator for 2 hours or until very cold. Roll dough out onto clean surface until it is 1/4 inch in thickness. Use cookie cutter to cut dough and place on oiled baking sheet. Sprinkle a thin layer of brown sugar on top of cookies prior to baking. Bake at 350 degrees for 12 to 15 minutes or until cookies are brown.

Tona in Bama

Maple Sugar Candy
2 cups maple syrup
3/4 cups milk
2 tablespoons butter
1/4 cup chopped marshmallow pieces

Heat maple syrup, milk and butter together until form a soft ball. Temperature should be about 240 degrees. Let cool slightly and then stir to make creamy. Mix in marshmallow pieces. Spread on a baking sheet and let cool.

Tona in Bama

Pumpkin Drop Cookies
1/2 cup shortening
1 1/4 cups brown sugar
2 eggs
1 1/2 cups canned pureed pumpkin
2 teaspoons pumpkin pie spice
2 1/2 cups flour
4 teaspoons baking powder
1 cup raisins
1 cup chopped pecans

Cream shortening and sugar. Add eggs, pureed pumpkin and pumpkin pie spice. Blend until well mixed. In a separate container, mix flour, baking powder, nuts, and raisins. Mix flour mixture into shortening mixture and stir well. Drop cookie dough onto greased cookie sheet. Bake at 375 degrees for 15 to 18 minutes.

Tona in Bama

Beef Cheese Dip
1 cup sour cream
3 oz. chipped beef
1/4 teaspoon garlic salt
1 package cream cheese (8 oz.)
1/4 teaspoon pepper
1 tablespoon chopped onion

Combine and heat in 350 degree oven for 20 minutes. Serve with chips or crackers.

Tona in Bama

Dill Dip
1 cup sour cream
1 teaspoon dill weed
1 cup mayonaise
1 tablespoon parsley
1 tablespoon dried onion flakes

Mix all ingredients and chill until cold. Serve with crunchy vegetables.

Tona in Bama

Nancy, I'm not sure you can print this recipe because of its source, so I thought I'd call it to your attention; it is to die for!

I read all of Dianne Mott Davidson's and Jo Anne Fluke's books about cooks who are amateur sleuths. I am currently reading Jo Anne Fluke's book entitled "Peach Cobbler Murder," and in that book is a recipe for German Chocolate Cake Cookies. I searched the Internet and although I found other cookies by this name, none had this exact recipe. I will understand if you can't use it, but at least recommend the book so others can get this recipe. I bought it for about $2 on www.Half.com.
Doris in Oklahoma City

These are a bit more trouble than the average cookie, but well worth it:

GERMAN CHOCOLATE CAKE COOKIES
Do not preheat oven yet; make cookie dough first

COOKIE DOUGH:
1 cup butter (2 sticks)
1 cup milk chocolate chips
2 cups white (granulated) sugar
2 eggs
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla
3 cups flour (no need to sift)

FROSTING:
1/2 cup firmly packed brown sugar
3/4 cup tightly packed coconut
½ cup chopped pecans
¼ cup chilled butter (1/2 stick)
2 egg yolks, beaten

In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it's fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly.

Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover and refrigerate the dough while you make the frosting. Combine the sugar and coconut in a food processor. Pulse with the steel blade until the co­conut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits.

Separate the eggs, place yolks in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorpo­rated. (If you don't have a food processor; you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position.

Chill the frosting while the oven's preheat­ing. It'll make it easier to work with. This will be especially true if you've made the frosting by hand and haven't chopped the coconut into shorter shreds.

Pat the cookie dough into one-inch ball with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board is around, use the bowl of a small spoon.)

Pat the frosting into 1/2-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees for 10-12 minutes. Let the cookies cool on the cookie sheet 2 minutes, then remove them to a wire rack to finish cooling. Makes 5-6 dozen, depending on cookie size.

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For Leslie:

BONNIE'S BUFFALO CHICKEN DIP
4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (I love using my crockpot for this step; the meat easily shreds...you don't want chunks)

1 - 12 ounce bottle of Frank's Hot Sauce (try to get this brand only, Crystal is so-so but do NOT use Tabasco)
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch dressing
1/2 cup chopped celery
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo thereof

Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.

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Garlic Beef Bruschetta
Makes 30 appetizers

1 loaf French bread, cut into thirty 1/4- to 1/2-inch slices
2 tablespoons olive or vegetable oil
1/2 cup soft cream cheese with roasted garlic
8 ounces thinly sliced cooked deli roast beef
1/4 teaspoon coarsely ground pepper
4 roma (plum) tomatoes, thinly sliced
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

2. Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Tona in Bama

Rolo Pecan Caramel Candies
Extremely easy to make and good to eat! These can be made several days to a week ahead.

1 package Mini Pretzels (you'll need 63 and there will be plenty left in the bag)
1 13-oz. package Rolo Candies (there are exactly 63 pieces in the bag)
1 package Pecan Halves (you'll need 63 halves and there will be about 25 to 30 left)

That is ALL of the ingredients needed!

Preheat oven to 250 Degrees

Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel. Bake at 250 degrees for 4 minutes or until the candies are soften. Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate
into the pretzel and flatten out.

Cool for 15 to 20 minutes, then place in refrigerator (uncovered) until the chocolate candy is firm, usually 10 to 20 minutes. No harm is done if these are left in the refrigerator longer. Transfer to plate or container.

Makes 63 candies.
Approximately 1-1/4 pounds.
Tona in Bama

BING CHERRY PIE
1 can Eagle Brand milk
1/2 c. lemon juice
1 c. drained, pitted bing cherries
1/2 c. pecans, chopped
1/2 pt. whipping cream, whipped
1 graham cracker crumb pie shell
1/4 c. graham cracker crumbs (for topping)

Mix Eagle Brand milk, lemon juice, drained bing cherries and nuts. Fold in whipped cream. Pour into graham cracker crumb pie shell. Sprinkle top of pie with graham cracker crumbs. Refrigerate 2 or more hours before serving.
Linda in NM

Lemon-Ginger Ice Cream Pie

Crust
9 (2-inch) gingersnap cookies
1/2 cup corn flake crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon water

Filling
1 (15.75 ounce) can lemon pie filling
1 tablespoon lemon juice
1 quart vanilla ice cream, slightly softened
1 teaspoon grated lemon peel

Place cookies in food processor bowl with metal blade or blender container; process 20 to 30 seconds or until crumbs are very fine. Reserve 2 teaspoons crumbs for garnish. To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and margarine. With machine running, add water, processing until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.

In small bowl, combine pie filling and lemon juice until well blended. Set aside.

In large bowl, stir together ice cream and lemon peel just until mixed. Quickly spread half of ice cream mixture in crust-lined pan. Top with pie filling mixture, spreading evenly. Spoon remaining ice cream mixture over top; spread evenly to cover. Sprinkle with reserved crumbs. Freeze at least 2 hours or until firm in center.

To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges.

Tona in Bama

Message sent in August 2006
Nancy: For Pam in Ohio. Sounds like an acorn squash to me. And an easy way to prepare it that I've found is to first place the whole squash in the microwave oven and cook it on high for about 4 minutes. Remove the squash and when cooled enough to work with, cut it in half (either way is fine). This method of preparing acorn squash is with the skin left on. Remove the seeds and lightly sprinkle the exposed cut surfaces with salt and black pepper. Place a tablespoon of butter and 2 tablespoons of brown sugar in the hollowed out center or each squash half. Place the squash halves, cut side up, in a microwave proof baking or casserole dish. Put enough water in the bottom of the baking dish to come up 1/4 to 1/2 inch on the squash halves. Cover with plastic wrap; poke a few holes in the plastic wrap to let the steam escape and microwave on high for approximately 5 minutes. (If your microwave doesn't have a carousel, then microwave for 2-1/2 minutes, turn the baking dish 180° and microwave for another 2-1/2 minutes.) The squash is done when the flesh of the squash is tender and the butter and brown sugar are melted. To eat, while the squash is still warm, scoop the flesh out of the squash with a spoon and enjoy.
Mr. Myron Drinkwater - Lake Forest, CA

Nancy thank you so much for all the time and effort that it takes to put the newsletter together. We all appreciate all that you do. In the 8/9 newsletter jjws wanted a Cheese Pudding and it was hard to find anything with nothing more than the name of the dessert. When people use the name of the item, like Cheese Pudding, it would be helpful if they could say how it tasted or if they could tell what was in it. This is what I have made for a few years and we enjoy it.

Layered Cream Cheese Pudding Dessert
1 cup flour
1/2 cup pecans, chopped
1/2 cup margarine, softened
1, 8 oz., pkg. cream cheese
1 cup powdered sugar
1, 8 oz., container Cool Whip, divided
1, large, pkg. instant pudding mix, any flavor
3 cups milk
toasted coconut for the top, optional

Preheat oven to 350. Combine the flour, nuts and margarine. Pressing mixture into a 13"x9" pan. Bake 10-15 minutes. While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip. Spread over first layer. Mix the pudding and milk, pour on cream layer. Chill. Spread with remaining Cool Whip. You may sprinkle with toasted coconut if you like or you can save a small amount of the first layer.

The next one is one that I found on line.

Cheese Pudding
1 lb. sharp cheddar cheese shredded or cut in small cubes
14 slices french bread, good quality, cut in 7" cubes
2 cups milk
6 eggs
1 teaspoon paprika
½ teaspoon salt
1 tablespoon Dijon style mustard
several drops Tabasco pepper sauce
¼ cup vermouth

Heat oven to 325ºF. Toss cheese with cubed bread. In separate bowl, beat together milk, eggs, paprika, salt mustard, Tabasco and vermouth. Pour over cheese and bread; toss until well mixed. Place in greased 2 quart tube pan and bake for 45 minutes or until pudding is set. This may be put together the night before cooking. Remove from refrigerator 1 hour before baking. Serves 6.

For Jane North Carolina, in the 8/9 newsletter, wanting a Baked Spaghetti. I have made the first recipe for sometime.

Susie's Baked Spaghetti
1 lb. hamburger, browned
1 small jar olives, we like black ones but you can use the stuffed green ones
1 can tomato soup
1 can cream of mushroom soup
1 small onion, chopped or minced
½ lb. cheese, grated, any kind

Brown onion and hamburger. Drain well. Add juice from olives and tomato soup. Cook until slightly thick. Cook a small package of spaghetti, drain,. Alternate spaghetti, meat sauce and cheese for 2 layers. Pour mushroom soup over the top. May top with chopped olives, if desired. Bake at 350ºF for 45 minutes.

The next Baked Spaghetti is from www.cooks.com that I have cooked and we like this also.

Easy Baked Spaghetti
3/4 box spaghetti noodles, cook as directed
garlic powder
2, 8 oz., pkgs. Mozzarella cheese, shredded
2½ lbs. hamburger
squeeze type butter
Parmesan cheese, in shaker type container
1 large jar Ragu sauce, your choice

Put cooked noodles in a large oven proof bowl or metal pan, about 3" deep. Squeeze butter around on top, sprinkle garlic powder and Parmesan cheese; stir noodles. Crumble hamburger up in a deep fry pan or other pot and cook. Drain off fat and add Ragu sauce. Simmer for a few minutes. Pour one half of hamburger and ragu sauce mixture on top of noodles. Add 1, 8 oz., package Mozzarella cheese. Add remaining one half of sauce mixture and top with the other 8 oz. package of Mozzarella cheese. Bake at 350ºF until cheese is melted and hot. You can add more Mozzarella cheese and also add other shredded cheeses that you desire. Note: This makes a large amount. You can cut everything down to the amount that fits your family needs.

Everyone have a great day and Nancy and 4 legged associates take care.
Susie Indy

Nancy in the 8/8 newsletter on page 1 Joyce in KY was wondering what sauce that was on the Pea Salad. I have made a Pea Salad for years with frozen peas and what I top mine with is 1 to 2 cups Miracle Whip, the original recipe had 2 tablespoons sugar which I don't use, 2 sliced eggs, 4 slices cooked bits bacon and ½ to 1 cup cheese. What some people don't know that peas are a sweet vegetable a long with carrots.

Susie's Pea Salad
1 pkg. shredded lettuce
1 medium onion, sliced
1 cup celery, chopped
2, 10 oz., pkgs. frozen peas
1 cup Miracle Whip
2 tablespoons sugar, optional
2 eggs, sliced
4 slices bacon, cooked & broken up
½ to 1 cup cheese

In a large bowl start the layering with the lettuce and continue until you have top the salad with the bacon. This salad needs to set in the refrigerator for 24 hours so the peas are defrosted. Just before you are ready to serve this top with cheese, any kind. Before serving toss and serve.

Everyone have a great day and Nancy and 4 legged associates take care.
Susie Indy

CHERRY BREAD PUDDING
6 day-old dinner rolls
3 c. lukewarm milk
4 eggs, separated
2/3 c. granulated sugar
1 tsp. ground cinnamon
2 lbs. bing cherries or other sweet cherries, pitted
3/4 c. chopped almonds
Pinch of salt
2 tbsp. butter or margarine
2 tbsp. powdered sugar

Preheat oven to 400 degrees. Grease a baking dish. Cut rolls in cubes. Place cubed rolls in a large bowl; pour milk over rolls and let stand until softened. In another bowl, beat together egg yolks, granulated sugar and cinnamon. Stir egg yolk mixture into softened rolls, then stir in cherries and almonds. In a third bowl, beat egg whites with salt until stiff. Fold beaten egg whites into cherry mixture; then turn mixture into greased baking dish. Dot with butter or margarine. Bake on net-to-lowest oven rack 40 to 50 minutes or until firm and golden brown. Dust with powdered sugar. Makes 8 servings.
Linda in NM

Hi Nancy,
Hot in Louisiana asked for a coconut pie recipe. Here is one that I have.
Rose Marie

COCONUT PIE
9 inch pie shell
2 eggs
1-1/3 cup sugar
1 stick butter, softened
3 Tbsp. flour
3/4 cup coconut flakes
1 tsp. vanilla
1/2 cup evaporated milk

Combine all ingredients, except pie shell, in a large bowl and mix well. Pour into pie shell and bake for 50-60 minutes at 325 degrees or until lightly browned.

Best Ever Coconut Pie
3 eggs, beaten
1-1/2 c. sugar
1/2 c. margarine, melted
4 tsp. fresh lemon juice
1 tsp. vanilla
1 1/3 c. coconut
Pinch salt
1 9" unbaked pie shell

Preheat oven to 350 degrees. Combine all ingredients (except coconut). Mix well. Then stir in coconut.

Pour into pie shell and bake 40-45 minutes until center is set. As the pie bakes a golden topping forms on the surface. This might be the best coconut pie you have ever eaten.
Serves 6.

Hope this is the pie that someone from the Sunday edition is looking for. Sorry I deleted the email before I looked for the recipe.

Phyllis Knipp--Baker, Mt

Hi Nancy, I wanted to send 2 Classic's from my family for Dale. These come from my aunt, the best baker in our family. Whenever we have family gatherings everyone looks for these 2 cakes. Whenever I take them anywhere, they are gone first!! These are easy to make too.
Good Luck Dale!!!

Sour Cream Pound Cake
Preheat oven to 325º

1/2 lb. butter, softened
3c. sugar
Cream these 2 together,

Add:
1/4 tsp. baking soda
1/2 tsp lemon extract
1+1/2 tsp. vanilla extract

Add:
8 oz. sour cream

Add:
6 eggs, one at a time & beat well after each.
Add:
3 c. flour & beat well

Pour into greased and floured tube pan.
Bake at 325º for 1+1/2 hrs.

Sour Cream Chocolate Cake
Preheat oven to 350º

3 oz. unsweetened baking chocolate
1+1/2 baking soda
1/2 cup butter
1 tsp. salt
1 c. boiling water
2 eggs
2 c. packed brown sugar
1/2 c. sour cream
2 c. unsifted flour
1 tsp. vanilla

Combine the baking chocolate, butter and boiling water in a small bowl. Stir til choc. and butter are melted. Combine the brown sugar, flour, baking soda, and salt in a large mixer bowl. Gradually add the choc. mixture. Blend well. Add eggs, sour cream and vanilla. Beat 1 minute at medium speed.
Pour in to greased and floured 13x9x2" pan. Bake in preheated 350º oven for 35 minutes (sometimes more) check middle with toothpick. Cool completely and frost with your favorite frosting.

The frosting I use most is a fudge frosting and many people have commented that this cake tastes like the
chocolate cupcakes that Tastykake makes!!

Fudge Frosting
Melt 2 oz. unsweetened chocolate squares, 4 tblsp. butter over low heat, stirring constantly. Remove from heat and stir in
3 cups of confectioners sugar and 2 tsp. vanilla. Blend in hot water (4 tblsp) to make frosting consistency.

Good Luck to Dale and I hope his wife reports the final results!! Would love to hear about it!!
Helen / Punta Gorda, FL

Macaroni Salad
2 cups cooked elbow macaroni, rinsed and drained
1 cup frozen peas, thawed
1 cup diced lean ham
2 hard boiled eggs
1/2 cup Ranch dressing
1 tsp prepared mustard
3/4 cup chopped celery
3/4 cup shredded cheddar cheese
1/4 cup sweet pickle relish
2 tbslp mayonnaise
1/4 tsp black pepper
In large bowl combine all salad ingredients.

Then in separate bowl mix ranch dressing, mayonnaise with mustard and pepper. Till smooth. Then fold in to salad mixture. Toss gently but well to cover. Chill several hour till ready to use. 6 servings

Taco Macaroni Salad
1 pound 8 ounces ground beef
1 1/2 pkgs. Lawry's® Taco Spices & Seasonings
3/4 cup french salad dressing
1 pound 8 ounces curly pasta
12 ounces lettuce, shredded
3 cups halved cherry tomatoes
3 cups grated cheddar cheese
3/4 cup chopped green onion
3/4 cup chopped seeded green bell pepper

In a skillet brown ground beef; drain. Stir in envelope of taco seasoning mix and French salad dressing. Cool. Meanwhile, prepare curly pasta according to the package directions. Drain. Rinse with cold water to stop the cooking process. Cool. In a serving bowl combine the ground beef mixture and pasta. Toss with shredded lettuce, cherry tomatoes, cheddar cheese, green onion and green bell pepper. Serve immediately or refrigerate until ready to serve.

Serve with bread or tortilla chips.

Servings: 12
Emma

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