1 1/2 cups white sugar 1/2 cup butter, softened 1 teaspoon vanilla extract 2 eggs 2 3/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon
1. Preheat oven to 390 degrees. 2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. 3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from cookie sheets.
3 cups cooked, mashed sweet potatoes (40 oz. can) 1 cup sugar 1/2 teaspoon salt 2 eggs, beaten 1/4 cup butter or margarine, melted 1/2 cup milk 1/2 teaspoon vanilla 1 teaspoon cinnamon
Topping: 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 2 2/3 tablespoons butter or margarine, melted
Combine first 8 ingredients, mixing well. Place in a 9x13 inch casserole dish. Combine topping ingredients; spread over potato mixture; bake at 350 degrees for 35 minutes.
Mash bananas, add eggs and next 3 ingredients. Mix well. Put paper liners in muffin pan & spray. Fill 3/4 full. Place pecan mixture in center of each muffin. Bake at 400 degrees for 18-20 minutes or until golden. Remove from pan immediately and cool on wire rack. Can freeze if desired. To reheat microwave on high for one minute.
1 1/2 cup flour 1 small pack instant vanilla pudding 1 small pack instant chocolate pudding 1 cup powdered sugar 9 oz. Cool Whip1 1/2 sticks margarine 1 cup pecans 8 oz. cream cheese 4 cups milk 1 Hershey bar
Melt margarine, mix with flour and pecans. Press into 9x12 pan. Bake 20 minutes at 325 degrees. Cool. In another bowl, mix cream cheese and powdered sugar, add 1 cup Cool Whip. Fold in this mixture and spread over cooled crust. Mix vanilla pudding with 2 cups milk and spread over cream cheese mixture. Mix chocolate pudding with 2 cups milk and spread over vanilla mixture. Add remaining Cool Whip. Garnish with grated Hersey Bar or nuts.
4 tbsp unsalted butter, melted 3/4 cup firmly packed light brown sugar 1 loaf brioche (or any dense loaf), sliced into 1 1/2 inch slices 8 large eggs, lightly beaten 1 cup whole milk 1 tbsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground ginger pinch of salt 1/2 cup chopped pecans Confectioners sugar for garnish Maple syrup
1. Combine melted butter and sugar in bottom of baking dish. make even layer of mixtureto cover entire area. 2. Arrange bread slices on top, squeezing them in place. 3. Whisk the eggs, add all the remaining ingredients, except the pecans. Pour over breadand let it soak in.4. Top with pecans and cover with plastic wrap. Refrigerate for 3 hours (up to 12 hrs) 5. Set out at room temp. for 20 minutes and then bake at 350 degrees. Bake for 3-40minutes or until lightly browned. 6. Serve warm, garnish with powdered sugar and syrup.
1. Preheat oven to 350 degrees. Sift together flour and baking soda, set aside.
2. In large bowl, cream together butter, brown sugar, and white sugar. Beat ininstant pudding mix until blended. Stir in eggs and vanilla. Blend in flourmixture. Finally, stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10-12 minutes in pre-heated oven. Edges should be golden brown.
1 lb ripe tomatoes, peeled & chopped 1 small red onion, peeled & chopped 1 garlic clove, crushed 1 tbsp extra virgin olive oil 1/4 cup chopped fresh basil Salt & pepper to taste
1. In large, non-reactive bowl, combine the tomatoes, onion, garlic, olive oil and basil; toss to combine all ingredients. Add salt & pepper.
2. Cover & refrigerate the bowl for 2-4 hrs to allow all flavors to develop. The salsa is best eaten on the day it's made, but will keep, covered, for 2-3 days.
1 Napa cabbage, chopped fine 2 bunches green onions, chopped fine 2 pkgs Ramen noodles 1 small pkg sliced almonds 4 tbsp butter 2 tbsp soy sauce 1/2 cup vinegar 1/3 cup sugar 3/4 cup oil
Mix cabbage and green onions. Refrigerate. Saute to golden brown, noodles, almonds and butter. Refrigerate. Mix oil, sugar, soy sauce and vinegar. Boil for 1 minute, then refrigerate. Toss all ingredients and serve.
1-1/4 cups all-purpose flour 1 tsp baking soda pinch of salt 1 cup sugar 1/2 cup vegetable oil 2 eggs 1 cup mashed banana (about 2 large) 1 tsp vanilla
1. Heat oven to 350 degrees. In small bowl, mix together flour, baking soda and salt.
2. In a bowl, whisk together sugar, oil, and eggs until smooth. Add banana and vanilla,beating well. Add flour mixture, beating until smooth.
3. Scoop batter into prepared pan. Bake in pre-heated oven for 24-28 minutes or untiltops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes.
1. Rinse drumettes and pat dry. Arrange in single layer on baking sheet. Bake at 400 degrees for 10 minutes.
2. Meanwhile, in small bowl, combine honey, curry powder, ginger and cayenne until well blended. Spoon half of honey mixture over drumettes, bake 10 minutes. Using tongs, turn drumettes over. Spoon remaining honey mixture over drumettes, bake 10 minutes longer. Let cool before serving. 8 servings
2 tbsp butter 2 tbsp all-purpose flour salt and pepper 1/3 cup milk 1-1/2 cups shredded cheddar cheese 8 oz sour cream 1 cup elbow macaroni, cooked
1. Melt butter in med. sauce pan. Blend in flour, salt and pepper and gradually add the milk and cheese. Cook and stir over med. heat until smooth and slightly thickened. Stir in sour cream and cooked noodles and continue cooking over low heat until heated through. Serve immediately or transfer to a baking dish and broil until it is lightly crisp and brown on top.
2 egg whites 1/2 tsp cream of tartar 1/4 tsp vanilla extract 1/2 cup sugar Red colored sugar (for garnish)
1. Heat oven to 200 degrees. With an electric mixer, beat egg whites until soft peaks start to form. Beating all the while, add cream of tartar and vanilla, then slowly add the 1/2 cup of sugar. Continue to beat until peaks stiffen.
2. Spoon meringue into a quart size plastic bag. Snip off a corner and pipe 2 dzn 1 1/2 inch tall santa hat triangles onto a parchment lines baking sheet ( you should have about 1/4 meringue left).
3. Sprinkle triangles with red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they are hard but not browned, about 1 hour and 20 minutes. Turn off oven and leave hats in it for an hour to crisp.
1. Place chicken in slow cooker. 2. Heat broth in microwave. Dissolve bouillion cubes in broth. 3. Add carrots, pepper and poultry seasoning to broth. Pour over chicken. 4. Cover & cook on low for 6-8 hrs, until chicken falls apart when poked with a fork. 5. Combine buttermilk biscuit mix & milk, then drop spoonfuls over chicken to form dumplings. 6. Cover & cook on high for 35 min or until dumplings are done.
2 eggs 1 cup sugar 1/2 cup butter, melted 1/2 cup unsifted all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 tsp salt 1 tsp vanilla 1/2 cup chopped nuts (optional) ice cream hot sauce
Beat eggs in small mixer, blend in sugar and melted butter. Combine flour, cocoa and salt. Add butter to mixture. Stir in vanilla and nuts. Pour into lightly greased 8 inch pie pan. Bake at 350 degrees for 25-30 minutes (or until pie is almost set.) Cool, cut into wedges, serve with ice cream and hot sauce.
2 tbsp flour 2 tbsp vegetable oil 3 (10.5 ounce) cans chicken broth 1 medium bell pepper chopped 2 medium onions chopped 3 celery ribs, chopped 1 (10.5 ounce) can cream of mushroom soup 1 (15 ounce) can tomato sauce 1 tbsp parsley flakes 1 teaspoon Accent seasoning 3 garlic cloves, minced 1 tsp salt 1/2 tsp pepper 1/4 tsp basil 1/4 tsp poultry seasoning 1 tsp worcestershire sauce 1 tsp lemon juice 2 lbs crawfish tails hot cooked rice
1. Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with wooden spoon until the color of caramel--DO NOT LET BURN, set aside. 2. In pot, add all ingredients except crawfish and green onions. 3. Bring to boil, reduce heat and simmer 2 hours or until vegetables are tender. 4. Add roux, stirring occasionaly and cook for 30 minutes. 5. Add crawfish and green onions. Cook for another 10 minutes. 6. Serve over bed of rice
1. Reserve 3/4 cup of chicken broth and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan and bring to a rolling boil. In a cup or small bowl, stir together remaining broth and cornstarch until smooth. Set aside
2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is desired consistency.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1-2 hours
Roll to desired thickness and cut into desired shapes. Bake on ungreased cookie sheet at 350 for 8 to 10 minutes or entil edges turn golden brown. Can make up to 5 dozen cookies
