Strawberry Ice Cream Delight

1 cube margarine, melted

1/4 cup brown sugar

1/2 cup chopped walnuts

1 cup flour

2 egg whites

1 cup sugar

10 oz frozen strawberries

2 Tb lemon juice

1 cup whipping cream

Spread melted margarine, brown sugar, chopped walnuts, and flour onto a cookie sheet.

Bake at 350 degrees for 20 minutes, stirring every 5 minutes.

Beat egg whites, sugar, frozen strawberries, and lemon juice until whipped.

Add the whipping cream. 

Beat until it peaks.

In a 9 x 13 pan, layer 2/3 of the cookie crumble.

Add ice cream mix on top of layer.

Sprinkle the rest of the cookie crumble on top.

Freeze overnight.

Chicken Pot Pie

1 (8 oz) bag frozen mixed vegetables

2 refrigerated pie crusts (or see Perfect Pie Crust recipe)

1 (10 3/4 oz) can cream of chicken soup

1/2 cup milk

2 cups chopped cooked chicken or turkey

1/2 tsp garlic salt

1/2 tsp black pepper

Preheat oven to 375^oF.

Defrost the vegetables in a microwave for about 3 minutes.

Cut 2 pie crusts into quarters, to yield 8 equal pieces.

Coat the inside of 4 small aluminum-foil pans or 4 ramekins with vegetable cooking spray.

Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

In a large bowl, stir together the soup and milk.

Add the remaining ingredients.

Spoon about 2/3 cup of the mixture into each pan or ramekin. 

Top each with a piecrust quarter. 

Pinch the edges together and cut vents in the top.

Place on a baking sheet and bake for 35-45 minutes or until golden brown.

Perfect Pie Crust recipe:
http://sittinonthecoucheatinbonbons.blogspot.com/2015/11/perfect-pie-crust.html

Blueberry Muffins

To Die For Blueberry Muffins

Muffins:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Preheat oven to 450^oF. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. 

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix this with the flour mixture.

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cups butter, cubed

1 1/2 tsp ground cinnamon

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon.

Mix with fork, and sprinkle over muffin before baking. 

Bake for 20-25 minutes in the preheated oven or until done. 

Basic Spritz Cookie

Basic Spritz Cookie

1/2 cup Crisco

1/2 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour, sifted

1/2 tsp salt

1/4 tsp baking powder

Sift dry ingredients together, set aside. Cream Crisco, butter, and sugar well.

Beat in egg and vanilla.

Gradually blend in dry ingredients.

Fill cookie press and form cookies on ungreased cookie sheets.

Bake at 375^oF for 10-12 minutes. 

Do not overcook - edges should be just barely turning light brown at the most. 

(I don't like mine brown)

Yields 60-72 cookies (depending on the size of the cookie press)

Dough can be colored after it is all mixed together - I just add drops into the mixing bowl and mix it in.

Lemon Bars

Lemon Bars

Crust:

1 lemon cake mix

1/3 cup margarine

1 egg

Press into greased 9x13 pan.
Bake at 350^oF for 10 minutes.

Topping:

1 cup sugar

2 eggs

1/4 cup lemon juice

1/4 tsp salt

1/2 tsp baking powder

Blend and layer on top of baked crust.

Bake at 350^oF for 10 minutes.

Applenut Chess Pie

Applenut Chess Pie

Grand Prize Winning Recipe

1 (7 oz) jar marshmallow creme

2 tsp vanilla

2 tsp lemon juice

3 eggs, beaten

2 Tb butter or margarine, melted

1 cup peeled, finely shredded apples

3/4 cup brown sugar, packed

3/4 cup chopped walnuts

2 Tb flour

1 (9 inch) unbaked pastry shell

ginger creme topping

Combine marshmallow creme, vanilla, and lemon juice, mixing with wire whisk until well blended.

Add eggs and butter. Mix well.

Combine apples, brown sugar, nuts, and flour and stir into marshmallow creme mixture.

Pour into pastry shell.

Bake at 425 degrees for 10 minutes.

Reduce heat to 350^oF.

Continue baking for 45 minutes, or until top is firm.

Serve with Ginger Creme topping.

Ginger Creme Topping

1 cup sour cream

1/2 tsp ground ginger

1 (7 oz) jar marshmallow creme

Combine sour cream and ginger. 

Add to marshmallow creme; mixing with wire whisk until well blended.

Makes about 2 cups.

Baked Beans

Southern Baked Beans

1/2 lb bacon, diced & sauteed

2 cups onion, diced & sauteed

1/2 tsp dry mustard

1 tsp garlic powder

1/2 cup vinegar

3/4 cup brown sugar

15 oz of each:

-kidney beans

-lima beans

-butter beans

42 oz pork and beans

Mix all together.

Place in 9 x 13 pan. Bake at 350^oF for 1-1 1/2 hours (until bubbly).

Tri-Tip

Tri-Tip

Take a tri-tip and rub onion powder, salt and pepper all over the outside of it and place it in a 9 x 13 pan.

Bake it at 400^oF for 30 minutes. Turn the oven down to 350^oF and using a meat thermometer, bake the meat until the internal temperature reaches 145^oF (usually another 30-45 minutes).

Let it rest with a foil tent for 15-20 minutes. Slice and serve.

Welcome Home Chocolate Bars

Welcome Home Chocolate Bars
I love these because there is no bowl to clean - just a pan!
(and they are delicious, of course!)

1/2 cup butter or margarine

1 1/2 cups Graham Cracker Crumbs

1 (14 oz) can Eagle Brand sweetened condensed milk

1 cup semi sweet chocolate chips

1 cup peanut butter chips

Preheat oven to 350^oF.

In a 13 x 9 baking pan, melt butter in oven.

Sprinkle graham cracker crumbs evenly over butter.

Pour sweetened condensed milk evenly over crumbs.

Then top with remaining ingredients, press down firmly.

Bake 25 to 30 minutes, or until lightly browned.

Cool and cut into bars.

Crock Pot Lasagna

Crock Pot Lasagna

1-2 lb ground beef

lasagna noodles

2 jars spaghetti sauce

1 1/2 pint cottage cheese

2 pkgs shredded mozzarella cheese

Brown ground beef and drain.

Spoon 1 cup spaghetti sauce into the bottom of a 4 qt crock pot. 

Mix remaining sauce with meat.

Break lasagna noodles and layer over sauce. 

Spread 1/4 of the meat mixture over noodles.

Then 1/2 of the cottage cheese and1/3 of the mozzarella cheese.

Repeat layers, leaving enough meat sauce to cover, then the rest of the mozzarella cheese.

(use all cottage cheese in first 2 layers)

Cook on high for 2 1/2 hours or on low for 4 hours. 

Do not cook any longer.

Tuscan Soup

Matt's Zupa Tuscan Soup

4 cups (or 3 cans) chicken broth 

2 cups water

3-4 cups whipping cream

1 small onion, chopped

4 cups kale, chopped into small pieces

1 lb country sausage

3 large potatoes, sliced and quartered

2 large sweet potatoes, peeled, sliced, and quartered

salt and pepper to taste

Cook sausage and onion until done. Drain on paper towels.

Put sausage mixture in large stockpot.

Add broth, water, and potatoes. 

Cook on medium-high heat for 30 minutes, until potatoes are almost done.

Add sweet potatoes and cook till tender.

Add chopped kale.

Cook for another 10-15 minutes.

Add cream and cook (I thicken with corn starch)

Season with salt and pepper.

Sweet Pineapple Strawberry Spa Water

Sweet Pineapple Strawberry Spa Water

1 cored organic pineapple

1 (large) carton of Organic strawberries

ice and water

Wash and slice fruit.

Layer ice and fruit in a large beverage server.

Fill beverage server with water.

Serve spa water in wine glasses and garnish with a slice of pineapple.

Crescent Rolls

Evelyn's Crescent Rolls

5 cups flour 

1 Tb yeast

1 egg

1/4 cup sugar

3 Tb oil

1 tsp salt

1 1/2 cup warm water

Combine 2 1/2 cups of the flour with the yeast and egg.

Mix sugar, oil, and salt into the mixture.

Add warm water and finally, the last 2 1/2 cups of the flour. (as much as will make a soft non-sticky dough)

Allow to rise for 1 hour.

Punch down and roll into a circle.

Cut like pizza slices and roll starting at the widest part of the triangle.

Place rolls on lightly greased pan. 

Allow to rise about 1 hour.

Bake at 350^oF for 15 minutes.

Holy-Crap-These-Are-Amazing-Cookies

Holy-Crap-These-Are-Amazing-Cookies

(by Jessica Fritsch)

1 cup sugar

1 cup corn syrup

1 jar (18 oz) creamy peanut butter

6 cups corn flakes

Combine sugar and corn syrup in medium saucepan.

Place over medium-high heat and stir well until the mixture comes to a boil.

Remove from heat and stir in the whole jar of peanut butter. 

Mix well.

Add cornflakes to a large bowl. Pour peanut butter mixture over cornflakes and mix well.

Make sure all cornflakes are coated in mixture.

With a cookies scoop, scoop out dough onto waxed paper.

Drizzle with melted chocolate, if desired.

Peanut Butter Bars

Evelyn's Peanut Butter Bars
I make these Gluten Free/Egg Free/Dairy Free by using the substitutes in 
parenthesis and they are still fabulous!

1 cup butter, softened (Earth Balance Soy Free Buttery Spread)

2 tsp vanilla

1 cup brown sugar

1 cup sugar

2 eggs (2T The Neat Egg mixed with 4T water)

1 cup peanut butter

2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)

2 cups oatmeal (Bob's Red Mill Gluten Free Old Fashioned Rolled Oats)

1 tsp baking soda

1/2 tsp salt

Mix together the softened butter, vanilla, both sugars, eggs, and peanut butter.

In a separate bowl, mix dry ingredients then add to other ingredients.

Spread onto ungreased sheet cake pan.

Bake at 350^oF for 15 minutes.

Let them cool really well then spread peanut butter on top.

Then spread chocolate frosting on top of the peanut butter layer.

Egg Nog

Evelyn's Christmas Egg Nog

1 pt heavy whipping cream

1 qt milk

1 tsp vanilla

1/4 tsp salt

2 eggs

1 can sweet and condensed milk

nutmeg to taste

Whip cream and then chill.

Beat eggs until fluffy. 

Mix all ingredients together.

Keep cool in refrigerator until served.