A collection of recipes from family & friends
1 can cherry pie filling
1 box Jiffy cake mix (9 oz.) OR 1/2 a box of regular white cake mix
1 stick butter
Chopped nuts, optional
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Preheat oven to 350. Grease a 9 inch square pan. Place pie filling in the bottom of the pan. Sprinkle dry cake mix on the top. Cut butter into thin slices and cover top of cake mix. You can also cut the butter into the cake mix, until the mixture resembles coarse crumbs, before adding it to the top. Add nuts, if desired. Bake 45-55 minutes.
4 cups half and half, light cream, or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
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Combine all ingredients and freeze in an ice cream freezer. Let ripen 4 hours before serving.
Makes soft serve ice cream.
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups milk
1 egg
3 Tablespoons melted butter
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Combine dry ingredients. Make a well in the middle and pour in all wet ingredients. Stir to combine.
Bake on lightly oiled griddle (1/4 cup per pancake).
2 large cans corn (whole kernel niblets), 19 oz each, drained
Green onions, sliced
1/2 Red pepper, diced (or a combination of tomatoes and cucumbers)
1 cup Mayo
1 tsp pepper
Crushed nacho cheese chips (enough to fill a ziploc sandwich bag)
Shredded cheddar cheese
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Combine all ingredients and serve.
3 c warm water
1/2 c sugar
1/2 c oil
2 tsp salt
1 1/2 T yeast
8 c flour
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Put oil, sugar, and salt together. Add the 3 cups warm water and then sprinkle 1 1/2 T yeast on top. Wait 5 minutes, or until bloomed, then add the 8 c flour. Knead until smooth (approx. 5 minutes) and let rise 1-2 hours until double in size.
For pizza:
Distribute dough onto pizza pans, and top with sauce and toppings.
Bake at 350 for 20-22 min.
Makes 4-5 large pizzas.
For rolls:
After first rise, make into rolls and let rise an additional 40 minutes.
Bake at 350 for 20 minutes.
For crescent rolls:
Roll out dough into 12 inch circles (or place a portion of dough on a pizza pan and push to edges) and place in freezer.
Defrost discs and cut with scissors into triangles (while dough is still a bit firm). Roll into crescents and bake. 350 degrees for 20 minutes.
CRUST
2 cups flour
1/2 cup powdered sugar
1 cup margarine or butter
FILLING
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
lemon zest (optional)
FROSTING
1 cup powdered sugar
2-3 Tablespoons lemon juice
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Heat oven to 350. Combine crust ingredients, mixing until crumbly (a food processor works well for this step). Press mixture evenly into the bottom of a 13×9 pan OR a half sheet pan, covered in parchment paper that has been sprayed with cooking spray. Bake for 20 to 30 minutes, until light golden brown.
In a large bowl, combine all filling ingredients and blend well. Pour mixture over warm crust.
Return to oven and bake an additional 20-30 minutes until the top is a light golden brown. Cool completely.
In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency. Blend until smooth. Spread over cooled bars.
1 cup white rice
2 cups water
1 tsp salt
1 onion, diced
1 tablespoon olive oil
2 cups tomato sauce (two 8 ounce cans)
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1 pound ground beef
1/4 pound hot Italian sausage (casing removed)
1 (10 ounce) can diced tomatoes
1 tablespoon parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1 pinch cayenne pepper
4 large green bell peppers, halved and seeded
1 cup Parmesan cheese
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2 ounces whole wheat flour
16 ounces all purpose flour
1/4 tsp active dry yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tablespoons olive oil
1 1/2 cups warm water
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Stir to combine all ingredients until dough comes together into a ball (makes a soft and sticky dough). Cover with plastic wrap and put in the oven. Turn oven light on. Let dough rest in oven for 18 to 20 hours, until double in size.
Flour work surface, scrape dough onto the board. Flatten into a rectangle and cut into four equal pieces. Makes 4 pizzas. Roll each piece into a ball (rotate it around in your hands, stretch dough from top and tuck underneath–do this five or six times with each ball). Cover with a towel and let sit for 15 minutes or refrigerate for 2-3 days and then use. Heat oven to 500 degrees. Roll out dough into 12 inch to 15 inch circle with rolling pin. Place on pizza pan. Bake on bottom rack for 4 minutes with no toppings. Take dough out and add sauce and toppings. Slide pizza off pizza pan directly onto bottom oven rack and cook at least 6 minutes more.
1/4 cup vegetable oil
1/2 pound smoked sausage, cut into cubes
1/2 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
4 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1 1/2 tablespoons parsley
4 cups hot water
5 beef bouillon cubes
1/2 a rotisserie chicken, diced
2 tomatoes, peeled, seeded and minced
1 cup sliced okra
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Add the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Worcestershire sauce and the parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes. Add the chicken, sausage, tomatoes and okra. Bring to a boil, then reduce the heat, cover, and simmer for at least 1 hour.
1/2 cup mayonnaise
1/3 cup sugar or splenda
1/4 cup milk
1/4 cup buttermilk or sour cream
2 Tablespoons lemon juice
2 Tablespoons white vinegar
1/2 teaspoon onion salt
1/8 teaspoon celery seed
1/4 teaspoon black pepper
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Mix together, add to prepackaged coleslaw mix.