Thursday, December 10, 2009

Peanut Butter Balls (aka Heaven)

2 c. Peanut Butter
2 Tsp. Vanilla
4 c. corn flakes (crush after measuring)
1 lb. Powdered Sugar
1/2 c. Butter

Mix all ingredients together, roll into balls.
Dip the balls in melting chocolate and allow to set.

Tuesday, November 17, 2009

FAMOUS CHOCOLATE CHIP COOKIES, served at Mickala's wedding

Some claim this to be Neiman Marcus recipe.

2 c. butter or margarine
4 eggs
2 c. granulated sugar
2 c. brown sugar

Beat above ingredients until light and fluffy
5 c. old fashioned oats, ground in blender until powdery
2 tsp. baking soda
4 c. flour
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla

mix well: stir in:

c c. chopped pecans (optional)
24 oz. chocolate chips
3 oz. milk chocolate( grind to powder in blender)

Drop by teaspoon on greased cookie sheet; bake at 350 degrees for 10 minutes
These stay chewy if kept in airtight container.

Wednesday, June 10, 2009

Lettuce Wraps

These take some work to make, but are delicious! Any ingredients that you can't seem to find will probably be in the Asian section of your grocery store.

Start by making the special sauce. This is for dipping the lettuce wraps in when you're ready to eat.

Special Sauce:

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons hot water
  • 1-2 teaspoon garlic and red chile paste

Dissolve the sugar and water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until you're ready to serve.

Mix hot water and hot mustard and set aside, as well. Just before serving add desired amount to the special sauce. Also, add desired amount of garlic and red chile paste (both of these can be left out to save on cost, especially if you don't want very spicy wraps).

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 2/3 cup mushrooms
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4-5 leaves iceberg lettuce

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min. per side until done. When done, remove from pan and let cool. Leave the oil in the pan.

While chicken is cooking and cooling, mince the mushrooms and water chestnuts to the size of small peas. Make sure garlic and onions have also been chopped.

Prepare stir fry sauce.

Stir Fry Sauce:

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cooled, mince it as the mushrooms and water chestnuts are.

Add another tablespoon of oil to the wok or pan and return to high heat. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.

Spoon chicken mixture into lettuce wraps to serve. Dip in special sauce.

Orange Rolls

3 packages Pillsbury refrigerator country biscuits

Mix together:
1 cube melted butter
1 cup sugar
Shavings from an orange peel

Dip each roll in the sugar mixture and line up in a well-greased bundt pan. Pour any extra sugar mixture over the top. Bake at 400 for 20 minutes.

Remove from oven and immediately invert onto a plate. Serve hot.

Friday, April 17, 2009

Chocolate Mints

1 Pkg. Mint Oreos
8 oz. Pkg. Cream Cheese
Dipping Chocolate

Crush Oreos in the blender. Mix in the cream cheese. Roll into balls (approx. 1 Tbsp each). Freeze balls for 1-2 hours. Dip each ball in the melted chocolate and allow to set up in the fridge or freezer.

Monday, March 9, 2009

Ham Glaze

8-10 lb fully cooked, bone in ham.
1 1/4 c. Brown Sugar
1/3 c. Pineapple Juice
1/3 c. Honey
1/3 c. Orange Juice
2 Tb. Dijon Mustard

Combine all ingredients except the ham in a saucepan. Bring to a boil, reduce heat, and allow to simmer for 10 minutes.

Preheat oven to 325. Place ham in roasting pan. To keep ham from drying out I wrapped it in tinfoil, making a "tent" on the top. Cook ham for 2 hours, remove from oven, baste with the sauce. Return to oven and continue basting every 10 minutes for the next 30-45 minutes.

*When I made this I doubled the sauce. I made one batch that I poured over the ham when I first put it in the oven. I then made another batch to baste with during the last hour of cooking. I used the remainder as a sauce to dip the ham in.

I also cooked the ham longer at a lower temperature to help it from drying out.

Crockpot Mashed Potatoes

5 Lb bag of potatoes
1 package of cream cheese, room temperature
1 c. sour cream
1 chicken bullion cube
1/2 cup water, reserve from boiling the potatoes
1 tsp. garlic powder

Wash and peel potatoes, cutting into halves or quarters. Cover completely with water and boil for 15-20 minutes.
Remove 1/2 c. water from the potatoes, add the chicken bullion cube, mix until dissolved, set aside.
Drain potatoes, return to pot. Add the cream cheese, sour cream, chicken bullion water and garlic powder. Mash the potatoes well.
Put the potatoes into a 4-6 Qt. crock pot on low heat for 2-4 hours.

This recipe is especially nice when you have a big meal and don't want to have to wait until the last minute to make the potatoes.

Chicken Enchilada Dip

2 packages (8 oz.) Cream Cheese
2 c. Mayo
2 c. Sour Cream
2 cans of Green Chilies
2 c. shredded Cheddar Cheese
3 Chicken Breasts, cooked and shredded.

Put all ingredients in crock pot and warm for several hours.

Sweet Chex Mix

1 c. Karo Syrup
1c. Sugar
3/4 c. butter (not margarine)
A pinch of baking soda
18 c. of mixed Golden Grahams and Rice Chex*

Preheat oven to 250.

Bring first three ingredients to a boil on the stove top, then add the baking soda.
Stir over the cereal mix to coat evenly.
Spread over a large cookie sheet and bake for 25 minutes. Remove from the oven and spread on a sheet of wax paper to cool, breaking up the pieces.

*You can use any combo of the two cereals to equal 18 cups, or you can change it up a bit, using some of your favorite cereal or nuts.

Thursday, January 15, 2009

Taco Pie

1 lb hamburger
1 can tomato soup
3/4 cup salsa
8 oz sour cream
1 can corn
1 small can slices olives
1 huge handful of shredded Mexican style cheese

2 boxes of jiffy cornbread
(for cornbread)
2 eggs
2/3 cup milk
1 1/2 table spoons sugar.

Brown hamburger. While hamburger is cooking, mix cornbread with eggs, milk and sugar. In a seperate bowl mix tomato soup, salsa, sour cream, corn, olives and cheese. Drain hamburger and add to the soup mixture. Pour hamburger mixture into casserole dish. Pour cornbread over mixture and smooth out. Sprinkle 1/2 tablespoon of sugar over cornbread. Bake at 425 degrees for about 25 mins.

***I found a recipe that was similar to this one. But I added quite a bit of things. So I'm not sure on the exact amounts for each ingredient!