NASHVILLE KAT
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Nashville Kat
with all the news from Nashville first
"The Cooker's" Fling Tea
Make some sweet tea but melt the sugar in hot water though so it dissolves all
the way then mix together ½ part sweet tea, ¼ part already made up orange
juice and ¼ part already made up pineapple juice
Chicken Parm from Thirteen Coins in Seattle
This is not the traditional red sauce but white sauce and it is one of the best
things you'll ever eat! This recipe serves 2
2 - 6-ounce boneless, skinless chicken breasts
4 slices mozzarella cheese
4 ounces medium grind cracker meal
2 eggs
Salt, pepper and granulated garlic
8 ounces Cream Sauce
4 ounces grated Parmesan
8 ounces cooked spaghettini
3 ounces oil
½ ounce parsley flakes
Beat eggs in a small shallow bowl. Place cracker meal in a shallow pan. Season
each breast with salt & pepper. Dip breast into egg then crackers on both sides.
Cook chicken in oil on both sides until golden. Remove & place on a sheet pan;
retain half of the drippings in the skillet. Place two slices of mozzarella on each
breast and place pan in 350-degree oven. Put the cream sauce in skillet with
pan drippings and mix well over low, then place sauce on two large plates. Melt
the garlic butter in a sauté pan on low and add cooked pasta. Add a small
amount of a stock water and sauté until hot. Place equal amounts of pasta on
each plate next to the sauce and top with Parmesan cheese and garnish with
parsley. When the mozzarella cheese is melted over the chicken remove from the
oven and place over cream sauce, then sprinkle Parmesan over chicken.
Cream Sauce
1 – 1 ½ cups chicken stock
4 tablespoons Roux
½ cup whole milk
¼ teaspoon white pepper
4 drops Worcestershire sauce
Bring the stock to a boil. Add the roux and stir until thickens. Reduce heat and
add the milk to the desired thickness. Add pepper & Worcestershire. Serve.
Roux
2 tablespoons butter
4 tablespoons flour
Melt butter in a pan. Add the flour and mix. Cook on medium for 4 minutes stir
constantly till thickened.
Stacey's French Toast Casserole
4 cups day-old French bread, cubed
3 large eggs
1 1/2 c milk
1/2 c syrup
1 tsp. vanilla
2 Tbsp. sugar
1 tsp. cinnamon
Additional syrup, if wanted
Spray 11x7 pan with nonstick cooking spray. Place bread crumbs in single layer
of pan. Beat eggs til well blended. Add milk, syrup, and vanilla. Beat til well
blended. Pour egg mix evenly over crumbs. Cover;refrigerate at least 4 hours or
overnite. Heat oven to 350. Combine sugar and cinnamon in a small bowl;
sprinkle over casserole. Bake, uncovered until puffy and golden brown and until
knife inserted in to center comes out clean, about 40-45 minutes. Cut and serve
with additional syrup, if desired.
Reba’s Praline Sweet Potato Casserole
1 40 oz can of sweet potatoes, drained.
1/3 c. sugar
2 T. butter
1 t. vanilla
½ t. cinnemon
¼ t. salt
2 eggs
Topping:
¾ c. packed brown sugar
¼ c. chopped pecans
3 T. flour
2 T. butter
Oven to 350. Grease shallow 1 ½ qt casserole. In bowl, mash potatoes, stir in
sugar, butter, vanilla, cinnemon, salt and eggs. Spoon into dish and add mixed
topping ingredients. Bake 30 minutes. Serves 6.
Reba's Baked Beans
Brown 2 lbs ground beef & 2 chopped onions. Drain and set aside. In a large pot
combine (to taste): canned pork and beans, diced tomatoes, tomato sauce,
canned corn, ketchup, mustard, steak sauce, brown sugar, molasses, salt,
pepper & garlic. Add green beans to taste but at the last minute so they don't get
mushy. Then add hamburger and onion. It’s best to cook a day in advance so
the flavors can merge together.
Elizabeth Johnson's Fruit Salad
2 bananas cut into rounds
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 can peach pie filling
½ bag frozen strawberries, partially thawed**
Gently mix all ingredients except strawberries which should be added last. If
strawberries are extra large, cut them in half. It is better if made ahead of time
and refrigerated. **You can use fresh strawberries
Laney Nicole's Oreo Pie - makes 3 pies
1/2 gallon ice cream
12 oz. pkg. Cool Whip
1 pkg. Oreos
Graham cracker, chocolate or Oreo pie crust
Soften ice cream. Mix in Cool Whip & crumbled Oreos.Place & put in pie shell.
Freeze for 2 hours.
Dorothy Wagoner’s Banana Cream Cheese Pudding
1 Large Box Instant Vanilla Pudding
1 Can Sweetened Condensed Milk
8 oz Cream Cheese
12 oz Cool Whip
3 Cups Milk
4 Bananas, sliced
1 Box Vanilla Wafers
Stir softened cream cheese, pudding mix and Eagle Brand milk in large bowl until
well mixed. Add milk and cool whip and mix until thickened (will thicken more when
set). Layer cookies, bananas and pudding in large container. TIP: Try the fruit of
your choice in place of the bananas!
Dorothy Wagoner’s Jalapeno Pie
16 ounces shredded Cheddar cheese
¼ cup slices jalapeno's
3 large eggs
Preheat oven to 250. Spread sliced jalapeno's in bottom of round 9” pan. Cover
with shredded cheese. Beat eggs in a separate bowl and carefully pour over
cheese. Bake 35 – 45 minutes, until cheese starts to brown on edges
Trisha Yearwood’s Fettuccini Alfredo
12 ounces fettuccine noodles
3/4 cup (1 1/2 sticks) butter
1 cup whipping cream
1/4 tsp. white pepper
2 cups freshly grated Parmesan cheese
1 tsp cornstarch
2 Tbsps. snipped fresh chives or parsley
Cook pasta 8 minutes. In saucepan over low, melt butter. Whisk in cream and
pepper, stirring frequently, until it thickens slightly, about 5 minutes. Gradually
stir in 1 1/4 cups of the Parmesan. Stir just until the cheese melts. Whisk in
cornstarch and stir til thickened, about 3 minutes. Drain pasta and add the hot
noodles to cheese mixture. Toss until well coated. Garnish with parm & chopped
chives or parsley. * You can also add cooked chicken in bite size pieces or
cooked shrimp.
Carmen Belden's Tomato Pie
1 baked pie crust
3-4 tomatoes cut about inch thick rounds
2-3 pieces of cooked bacon crumbled
1 small onion, sauteed in the bacon grease
3-4 jalapenos finely chopped (optional)
1/2 c mayo(or sour cream)
1/2 c shredded cheddar cheese
1 tsp basil
1 tsp each salt and pepper
1/2 c grated or shredded parm cheese
Place enough tomatoes on bottom of cooked pie crust to cover. Cover with
onions, then jalapenos. Mix mayo and cheese together and spread on top.
Sprinkle basil, salt, pepper on top. Top with more tomatoes(enough to cover).
Sprinkle crumbled bacon and parm on top, bake at 350 for 30-35 minutes.
Miranda Lambert’s Mom Bev’s Famous Meatloaf
2 pounds lean ground beef
1 pound ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced
1/2 onion,finely chopped
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 cup firmly packed brown sugar, divided
1/2 cup ketchup
Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar just
until blended. Place in a lightly greased 11- x 7-inch baking dish and shape into
a 10- x 5-inch loaf. Bake for 1 hour. Remove from oven and drain. Stir together
ketchup and remaining 1/4 cup brown sugar & pour over meatloaf. Bake 15 more
minutes. Remove from oven; let stand 20 minutes.
Loretta Lynn’s Gooey Cake
1 box German Chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip
3 Heath candy bars, frozen
1 jar caramel topping
Make cake according to package directions, using a 13 x 9 inch cake pan. While
warm, poke holes halfway-into cake & 1 inch apart. Pour sweetened condensed
milk on cake, then caramel topping & refrigerate. When cool, top with Cool Whip
and crushed heath candy bar then refrigerate overnight.
Dolly Parton’s Peanut Butter Pie
1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese
Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip.
Pour into crusts. This can be frozen as well.
Trisha Yearwood’s Coconut Pie
1 1/2 cups sugar
1 TBSP flour
1 stick (1/2 cup) melted butter
3 large eggs
1/2 cup buttermilk, well shaken
1 tsp. vanilla extract
2 cups grated coconut fresh or frozen
1 (9-inch) deep dish unbaked pie shell
Preheat oven to 350 degrees...with an electric mixer beat sugar, flour and melted
butter. Add eggs (one at a time) mixing after each one is added. Add the
buttermilk and vanilla-extract and mix again. Stir in the coconut. Pour the filling
into the prepared pie shell. Bake for 45 to 50 minutes or until lightly browned
and the center of the pie does not jiggle when lightly shaken. A wooden pick
inserted in the middle of the pie should come out moist but not covered in
custard. the coconut will rise to form a top crust during the baking process. Set
pie in the pan on a wire rack and cool completely before serving.
Britta’s Great Grama Rodewall’s Pumpkin Bread
1 3/4 cup flour
1 1/2 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/8 ground cloves
1 egg
1/3 cup water
1 cup canned pumpkin
1/2 cup (one stick) melted butter
Preheat the oven to 350 degrees.....In a large mixing bowl mix all dry
ingredients. Add Pumpkin, egg and water.....make sure all ingredients are
combined well. Grease and dust (with flour) a standard size bread pan....add
bread mixture....bake on center rack for one hour and 10 minutes. Remove
from oven....let cool for at least one hour before attempting to remove from the
pan. The best pumpkin bread you will EVER have!!
Britta’s Berry Shortbread Holiday Cookies
1 cup softened butter
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2 cup fruit preserves (your choice)
Glaze:
1 cup confection sugar
2 to 3 tsp. water
1/2 tsp. almond or vanilla extract
Preheat oven to 350 degrees....In a large mixing bowl combine softened butter,
extract and sugar.....with an electric mixer combine the four....scraping the sides
of the bowl frequently. The final consistency should be able to shape into a
large ball. Place dough (in large ball form) into the refrigerator for one hour.
With your hands....form small 1 1/2 inch sized dough balls.....place on cookie
sheet...press a "well" in the center of each cookie. With a small spoon fill each
cookie "well" with your favorite fruit preserve or jam. Bake for 14 to 18 minutes...
until lightly golden brown around the edges...DO NOT over bake. Place baking
cookies on cooling rack. While cookies cool....in a smaller mixing bowl combine
confection sugar, water, and extract .....mix until mixture is a slightly thick-runny
consistency. When cookies are completely cooled drizzle glaze over each
cookie (zig-zag pattern)
Jambalaya from Terry Duvall
1/2 lb boneless chicken breast chunks
1/2 lb smoked sausage
Salt, pepper, paprika
2 tbsp olive oil
1 cup sliced onions
1 cup sliced celery
1 cup diced bell pepper
1 can Rotel
1 cup uncooked rice
1 clove garlic
2 cups chicken broth
Season meat with salt, pepper & paprika. Over high heat, brown meat in oil in
large skillet. Remove meat. Add onions, celery, peppers and garlic to oil and
cook five minutes. Add two cups chicken broth and browned meat, bring to boil.
Add uncooked rice. Reduce heat, cover, simmer 20 to 25 minutes or until rice is
tender and liquid is absorbed. Serves 4 to 6
Punch Bowl Cake from Judy Turzinski, Almond, WI
1 box chocolate cake mix
2 - 3oz packages of chocolate instant pudding
1/2 cup amaretto liquor
3 c milk
1 package of heath bits
16 oz of Cool Whip.
Bake chocolate cake according to the directions on box and let cool. Cut into 1"
cubes & set aside.
Take a large punch bowl than start layering. First it’s cake, then pudding, then
Cool Whip & Heath bits. Repeat & end with Heath bits. It serves 25 & it’s even
better if made the day before.
Snow Ice Cream from Leslie Pease, Ramsey, IL
4 eggs
2 cups milk
2 cups sugar
Vanilla (or lemon) flavoring to taste
Blend all above ingredients well in a big bowl. Then take a bigger bowl outside
and fill it with snow until it's creamy.
Mexican Peach Cobbler from Susan Hines, Lampasas, TX
1 can peach pie filling
1 large can sliced peaches, drained but save juice
1 tablespoon cinnamon
1 cup sugar
1 cup water (or juice from peaches and enough water to make one cup)
1 cup butter
12 flour tortillas
Combine pie filling, peaches and cinnamon. Divide equally on 12 tortillas. Roll up
tortillas and place in 9x13 pan that has been sprayed with Pam. In a saucepan,
combine sugar, water and butter. Cook on low heat until butter melts and sugar
dissolves. Pour over tortillas. Bake at 400 degrees for approx 30 min or until
tortillas brown.
Mary Heins Spanish rice
1 cup chicken broth
1 cup tomato sauce
6 slice bacon
2 onions diced
1 cup uncooked white rice
2 tomatoes diced
2 green peppers diced
½ tsp chili powder
½ tsp salt and pepper to taste (I do not do this)
1 (10 ounce) can sliced black olives
1 (10 ounce ) can whole kernel corn
In a small saucepan over medium heat, combine chicken broth and tomato
sauce. Bring to boil while cooking the following. In a large skillet over medium
heat, cook bacon until evenly brown. Chop bacon and set aside reserving the
bacon fat. (I usually cut the bacon up before I put into pan.)
Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly
browned. 3-5 minutes Pour in boiling chicken broth and tomato sauce. Add diced
tomatoes, green peppers and chopped bacon. Simmer with chili powder, salt and
pepper. Cover and simmer for 30 to 40 minutes. Stir in olives and corn. When I
get all mixed together I put in a crock pot and just watch it so it does not go dry.
Mary Heins Buffalo Chicken Dip
2 (10 Oz) cans chunk chicken, drained
2 (8 Oz) packages cream cheese (softened)
1 Cup Ranch Dressing
¾ cup pepper sauce (such as Frank’s red hot or buffalo wing sauce)
1 ½ Cups shredded chedder cheese
Dippers: celery & chicken crackers
Sour Cream Apple Pie I
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups apples, peeled and chopped
1 recipe pastry for a 9 inch single crust pie
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter
Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl.
Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture
to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie
shell. Bake in a preheated 400 degree F oven 15 minutes. Reduce temperature
to 350 and bake 30 minutes more. Remove pie from oven. Increase temperature
to 400. Prepare cinnamon topping and sprinkle over pie. Return to oven and
bake 10 minutes more. Cool on rack. To Make Cinnamon Topping: Combine 1/3
cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2
tablespoons butter or regular margarine until crumbly, using a pastry blender.
Mary Heins Rueben Casserole
1 jar Sauerkraut (rinsed and well drained)
1 ¼ cups chopped cooked Corned Beef (1lb)
1 cup (8ox) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup shredded Swiss Cheese
2 slices rye bread, cubed
2 TBS butter
In bowl, combine the sauerkraut, Corned Beef, Sour Cream, Onion and garlic.
Transfer to greased 11x7x2 baking dish. Sprinkle with Cheese and bread; drizzle
butter on top. Bake uncovered 350 for 25 to 30 min. 4 Servings.
Mary Heins Hamburger Cabbage Casserole
1 lb. ground beef
1 large onion
½ cup uncooked rice
½ tsp salt
½ tsp pepper
1 can tomato soup
1 sm can tomato sauce
Use the can for 1 can water
1 tbs brown sugar
juice from 1 lemon
4 cups shredded cabbage
Preheat oven to 400 degrees Brown ground beef and onions and drain. Stir in
rice, salt, pepper, tomato sauce, water, brown sugar and lemon juice. Place
cabbage in ungreased casserole dish. Spoon beef mixture over cabbage. Cover
and bake for about 90 minutes. I stirred so the rice is mixed well and cooked
completely. Top with grated cheese just before taking it out of the oven.
Faith Hill’s Greek Salad
4 romaine lettuce hearts, leaves torn into bite-size pieces
2 cups crumbled feta cheese
2 Japanese seedless cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green, 1 red and 1 yellow bell pepper, seeded and cut into strips
1 red onion, sliced
½ cup pitted kalamata olives
½ cup pitted green olives
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
Arrange salad on the platter. In a small bowl, whisk the oil and vinegar; season
with salt and pepper then drizzle over the salad. Serve immediately.
Sauerkraut Pie (really good, you must try it!)
2 c milk
3/4 cup well drained & chopped sauerkraut
1/2 c sugar
4 eggs
1 t vanilla
1/4 t salt
2 t cinnamon
1 unbaked (9 inch) pie shell
Oven to 425. In a large bowl, combine all ingredients & pour into shell. Bake at
425 for 45-50 minutes or til knife inserted into the filling 1 inch from the edge
comes out clean. Check at 30 minutes because you may need to put foil on
crust. At 40 minutes I put a loose piece of foil on the whole pie as it was getting
pretty dark.
Beer Margaritas
1 can frozen limeade concentrate
12 oz tequila
12 oz water
12 oz beer
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended,
and limeade has melted. Add plenty of ice & just with additional water, if needed.
Trisha Yearwood's Blackberry Cobbler
3/4 cup sugar
2 cups plus 1 tablespoon self-rising flour
12 ounces fresh blackberries or frozen blueberries (about 3 cups)
4 tablespoons butter, cut into small pieces and chilled
2/3 cup milk
Preheat the oven to 450°. Grease an 8-inch square baking dish. In a saucepan,
combine the sugar, 1 tablespoon flour, the berries and 1 cup water. Bring to a
boil, lower the heat and simmer for 2 minutes; remove from the heat. In a bowl,
rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough
forms. Turn out the dough on a lightly floured surface. Pat into a square, then
roll into an 8-inch square; cut into 6 long strips. Pour 1 cup of the berry mixture
into the pan. Arrange 3 dough strips an equal distance apart over the mix. Bake
until golden-brown, about 12 minutes, then remove from the oven and pour the
remaining berry mixture over it. Arrange another layer of dough strips
perpendicular to the first row and bake about 12 minutes more. Let cool for
about 20 minutes. Serve warm with the ice cream. If you use frozen berries, add
1 tablespoon lemon juice to the simmered filling.
Faith Hill’s Mom Edna's Corn Bread Dressing with Gravy
3 tablespoons butter-flavored Crisco
1 to 1 1/2 cups Martha White Self-Rising Yellow Corn Meal Mix
1 raw egg
1 1/2 cups buttermilk
1 3-pound whole chicken
A small bunch green onions (scallions), chopped
3 ribs celery, chopped
5 hard-boiled eggs
32 ounces cream of chicken soup (preferably homemade), divided
1/2 teaspoon dried sage
A dash all-purpose seasoning (Faith uses the Kroger brand)
1 large carrot, grated
Preheat oven to 500°F. Melt the Crisco in a cast-iron skillet over medium heat.
Meanwhile, combine cornmeal, raw egg, and buttermilk in a mixing bowl and stir
until it reaches the consistency of pancake batter. Add melted Crisco to cornmeal
mixture and stir again. Sprinkle a little dry cornmeal in the skillet and pour batter
on top. Bake corn bread for about 20 minutes or until the top is golden brown
and a toothpick inserted into the center comes out clean. Cool in pan on rack.
Dressing: remove the chicken gizzards and liver from the chicken cavity. Wash
the chicken inside and out in cool running water. Place whole chicken, gizzards,
and liver in a pressure cooker and cook for 20 minutes. (If you don't have a
pressure cooker, roast the chicken, gizzards, and liver in a 350°F oven until
chicken reaches an internal temperature of 165°F (about 20 minutes per pound).
Once cooked, set the chicken, gizzards, and liver aside to cool. Save the liquid
that accumulates in the pressure cooker to add to the dressing. Preheat oven to
350°F. In a large bowl, crumble cooked corn bread and add onions and celery.
Chop 3 of the hard-boiled eggs, add to the bowl, and stir. Add 16 ounces of
cream of chicken soup, sage, all-purpose seasoning, and the liquid from the
cooked chicken and stir. If the mixture seems thick, add a little hot water to thin it.
Set aside about 1 cup of the mixture to use in the gravy. Place the rest into a 9-
by 11-inch baking pan and bake for 35 to 45 minutes.
Gravy: chop the reserved chicken gizzards and liver and the remaining 2 hard-
boiled eggs. Slice the meat from the whole chicken and chop enough so you
have about 1 cup of meat. (Freeze the remaining chicken to use in other dishes.)
In a large saucepan, combine the remaining cream of chicken soup, reserved
dressing, gizzards, liver, eggs, and chicken and stir. Add grated carrot and a little
hot water until the mixture is the consistency of gravy. Place on the stovetop and
bring to a boil, then reduce heat to a simmer and cook for 5 minutes. Serve a
portion of the cooked dressing topped with gravy alongside roast turkey.
Faith Hill’s Coca-Cola Cake
2 cups all-purpose flour
2 cups sugar
2 sticks butter
2 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups miniature marshmallows
For the icing:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
2 cups confectioner's sugar
Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake
pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan,
bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture
and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir.
(Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35
minutes, or until a toothpick inserted into the center comes out clean. About 5
minutes before the cake is done, make the icing by bringing all the ingredients to
a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze.
Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink
into the cake), then spread the icing over the cake while both are hot. Cool.
Faith Hill’s Sausage Balls
Makes 48 pieces
1 pound hot or mild sausage
3 cups Bisquick
1 cup water
1 pound sharp cheddar cheese, grated
Oven to 325. In a large frying pan, cook sausage for about 10 minutes or until
browned, crumbling it up with a spatula as it cooks. Set sausage aside to cool. In
a large mixing bowl, combine Bisquick, water, and grated cheese. Stir, then mix in
cooled sausage. Wet your hands and roll the mixture into 48 balls, a little smaller
than golf balls. Place the sausage balls on a cookie sheet. Bake at 350 for about
20 minutes. They should be lightly browned with the meat cooked through. If you
have any left over, store them in the refrigerator. They can be reheated in oven
or microwave.
Grace's Chicken Hurry
1 (3 pound) whole chicken, cut into pieces
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 (1 ounce) package dry onion soup mix
Preheat oven to 350. Place chicken pieces in a single layer in a lightly greased
9x13 inch baking dish. In a medium bowl, combine the ketchup, water, brown
sugar and dry soup mix. Carefully pour over the chicken, making sure that all of
the pieces are covered. Cover dish and bake in the preheated oven for 1 hour.
Becky's Jack-O-Lantern Cream Puffs
1 cream puff is calories: 152
Ingredients:
1/2 C. water
1/4 C. butter, cubed
1 T. sugar
1/2 C. all-purpose flour
1/2 t. pumpkin pie spice
2 eggs
Filling:
4 oz. cream cheese, softened
1/2 C. canned pumpkin
2 T. sugar
1/2 t. pumpkin pie spice
3/4 C. whipped topping
In a small saucepan, bring the water, butter and sugar to a boil. Combine flour
and pie spice; add to water mixture all at once and stir until a smooth ball forms.
Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well
after each addition. Continue beating until mixture is smooth and shiny. Drop 12
rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400
degrees for 30-35 minutes or until golden brown. Remove to a wire rack.
Immediately split puffs open; remove tops and set aside. Discard soft dough
from inside. Cool puffs. For filling, in a small mixing bowl, beat cream cheese,
pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with
1 tablespoon whipped topping; replace tops. Using frosting you can decorate
faces on the outside and put a stem on top.
Southern Yam Custard
1 cup half and half cream
1 Tablespoon butter
2 eggs, slightly beaten
½ cup sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger and pinch of ground nutmeg
½ teaspoon vanilla extract
1 can vacuum packed yams, 15oz size (You can double this recipe and use the
29 oz can. If you double it, you won’t need to double the topping if you are using
a deeper dish. It will still be enough to cover the top)
Topping:
1/3 cup light brown sugar, 2 Tablespoons flour, 2 Tablespoons butter, melted
1/3 cup chopped pecans, 1/3 cup flaked coconut
Pre heat oven to 350. Start a kettle of boiling water. Heat half and half with
butter in a small pan just until butter melts. Stir together in a large bowl: eggs,
sugar, salt, spices and vanilla until smooth. Pure warm cream and drained yams
part at a time in a blender. Stir into the egg mixture.
Pour yam mixture into a well-buttered, 1 ½ qt. casserole dish. Set aside. Sprinkle
the topping mixture over the casserole carefully. Place the casserole in a slightly
larger baking dish and fill up to one inch around casserole with boiling water.
Bake for 60 minutes or until a knife inserted in the center comes out clean.
Remove from water bath to cool. Makes a delicious side dish for pork or poultry,
but can also be served later as a dessert. I always double this because it goes
fast!
Pam’s Scottish Struan Bread
1 1/2 Lb Loaf (1 lb loaf):
2 1/2 tsp Active Dry Yeast (2 t)
3 1/2 Cups Bread Flour (2 C)
1/4 Cup Polenta uncooked, (2 T)
1/4 Cup Rolled Oats (2 T)
1/4 Cup Brown Sugar (2 T)
1/4 Cup Wheat Bran (2 T)
2 Tsp Salt (1 t)
1/4 Cup Brown Rice, Cooked (2 T)
2 Tbsp Honey (1 T)
1/2 Cup Buttermilk (1/4 C)
1 Cup Water PLUS 2 Tbsp Water *NOTE, (1/2 C + 1 T)
*NOTE: The amount of water will vary according to the moistness of the rice.
Basic Bread Setting. Process the ingredients according to your manufacturer's
instructions for a basic bread setting. This recipe was developed using just-
cooked rice. If your rice has been sitting in the refrigerator overnight, you may
need an extra tablespoon or so of water. If your machine has a light crust setting,
you might want to try it. Remove the bread from the bread machine pan to a rack
to cool. Wrap to store in aluminum foil or in a clean, brown paper bag.
Neal's Famous Harvest Stuffing
1 cup chopped celery
1 cup shredded carrot
1/2 cup chopped onion
1/2 cup butter
1 teaspoon ground sage or poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 cups dry bread cubes
2 cups finely chopped peeled apple
1/2 cup chopped walnuts
1/2 to 1 cup chicken broth
In a skillet, cook carrot celery & onion in butter until tender but not brown.
Stir in sage or poultry seasoning, salt, cinnamon and a little pepper. In a large
mixing bowl combine bread, apple, walnuts & cooked vegetable mixture. Drizzle
with enough chicken broth to moisten This will stuff a 10 pound bird. You might
wanna triple the recipe it’s that good!
Grandma Cleland's Christmas Sugar Cookies
2 cups sugar, 2 cups margarine, 4 large eggs beat well, 5 cups flour, 2 t baking
soda, 4 t creme of tarter, pinch of salt, dash of nutmeg. Roll out and cut with your
favorite cookie cutters and bake at 375 for 6 minutes.
Let cool and decorate! I usually half this recipe..it makes a lot!
Lauire's Crock Pot Pork
Pork roast or chicken
I can Rotel tomatoes, drained
I can cream of mushroom soup
Chili powder
1 onion
One can ranch style beans
Coat the meat generously with chili powder. Quarter an onion and lay on top.
Add tomatoes & soup Season with pepper, garlic powder and very little salt if
any. Cook on low 14 -15 hours. Add beans the last 30 minutes. You can eat it in
a tortilla with sour cream and cheese or over rice or noodles or just by itself. A
friend adds black beans and brown rice and it was tasty as well!
Trisha Yearwood’s Caramel Candy
¾ cup (1½ sticks) butter
1 cup light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
2 cups (1 pint) heavy cream
2 cups chopped pecans
1 teaspoon vanilla extract
Generously grease a 9-by-12-by-2-inch pan using ¼ cup of the butter. In a large
saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the
cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup
cream into the mixture, stirring while it’s boiling. Attach a candy thermometer to
the pan and cook the mixture over medium heat until it reaches 244 degrees.
Remove the pan from the heat and add the remaining ½ cup butter, chopped
pecans and vanilla. Pour the candy into the buttered pan. Cool the candy in the
refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares.
Cut waxed paper into 4-inch squares and wrap each piece of candy individually.
Store in the refrigerator. Remove the candy from the refrigerator and allow it to
soften slightly before serving. The candy’s flavor is improved by aging in the
fridge for 2 weeks.
Garth's mom Colleen’s Fudge
1/2 c. butter
3 cups sugar
2/3 cup cocoa
1 teaspoon salt
1½ cups milk
½ cup smooth peanut butter
1 cup chopped pecans
2 teaspoons vanilla extract
Coat an 8-by-8-inch pan or platter with 4 tablespoons of butter. In a medium
saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the
mixture to a rolling boil and reduce the heat to medium-low. Attach a candy
thermometer to the saucepan and continue to simmer for 25 to 30 minutes, or
until the mixture reaches 240 degrees or a drop of the mixture forms a soft ball
when dropped into cold water. Remove the pan from the heat, stir in 4
tablespoons butter, peanut butter, pecans and vanilla. Pour the fudge onto the
buttered pan or platter. Let the fudge cool for 20 minutes, then cut it into pieces.
Aunt Cathy’s Shortbread Cookies
1 pound of butter (it has to be butter, not margarine!)
1 cup white sugar
1 cup of rice flour
4 cups all purpose flour
Cream together the butter and sugar until well blended. Add the rice flour and
mix well. Add the all purpose flour 1 cup at a time stirring well between
additions. When all blended well, knead the dough until it’s pressed together
well. Fill a cookies sheet with the dough and roll or press it flat. I put sprinkles on
the dough. Cook at 300 degrees for about 40 minutes or until starting to turn
light golden. Let sit for about 5 minutes then cut into squares. There will be
enough dough to fill an 8x8 or 9x9 cake pan.
Best Ever Butter Cookies
1 cup butter, melted
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder
Frosting:
3 cups powdered sugar
1/3 cup butter, melted
1 teaspoon vanilla
At least 4 tablespoons milk
Food color if desired
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium until
creamy. Reduce speed to low; add flour, orange juice, 1 tablespoon vanilla and
baking powder. Beat until well mixed. Divide dough into thirds; wrap each in
plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 400
degrees F. Roll out dough on lightly floured surface, on-third at a time (keeping
remaining dough refrigerated), to 1/8 to 1/4 inch thick. Cut with 3 inch cookie
cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes
or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
Cool completely.
Frosting: Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in a
small bowl. Beat at low speed, scraping bowl often and gradually adding enough
milk for desired spreading consistency. Tint with food color, if desired. Frost and
decorate cookies as desired.
Quick Shrimp Enchilada Bake
1 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend,
Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425F. Coat a 9-by-13-inch glass baking dish with cooking
spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a
microwave-safe medium bowl. Cover and microwave on High until heated
through, about 2 1/2 minutes. Spread 1/4 cup enchilada sauce (or salsa) in the
prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried
beans evenly over the tortillas. Top the beans with the shrimp mixture, followed
by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas.
Cover with foil. Bake the casserole until it begins to bubble on the sides, about
20 minutes.Remove the foil; sprinkle cheese on top. Continue baking until
heated through and the cheese is melted, about 5 minutes more. Top with
cilantro and serve with lime wedges.
Buckeyes
1 (18 ounce) jar creamy peanut butter
1/2 cup butter or margarine (softened)
1 lb confectioners' sugar (about 3.5 cups)
1 tablespoon vanilla
12 ounces chocolate chips (milk or semi-sweet)
3-4 ounces paraffin wax (I use 1/4 of a standard block)
Cream peanut butter and butter. Add sugar and vanilla and mix well.
Form into 1 inch balls and refrigerate. (I find if you freeze them they hold
together much better when dipping them into the chocolate). Melt chocolate
chips with paraffin wax in a double boiler. Dip balls into chocolate with a
toothpick about 3/4 of the way covered. Place chocolate side down on waxed
paper. Let set at room temperature or refrigerate.
Cheryl's Apple Stuffed Pork Tenderloin
2 pounds pork tenderloin
1 cup apple juice
4 slices bacon
salt and pepper to taste
Apple Stuffing:
1/3 cup apple juice
1 tablespoon butter
1 tablespoon sage
3/4 cup tart apple, peeled and diced
1/2 cup onion, chopped
3/4 cup herb seasoned stuffing mix
Prepare apple stuffing and set aside. Heat apple juice with butter; add sage,
apple, onion and herb stuffing mix. Set aside. Cut tenderloins lengthwise, not
quite through (this is called butterflying - you want them to look like an opened
book - Flatten out with mallet (gently)- sprinkle with salt and pepper; Spread
apple stuffing over flattened tenderloin Skewer shut (with kabob skewers or tie
with string). Place in shallow pan. Pour apple juice over meat and lay bacon on
top or wrap around tenderloin. Roast uncovered in 350 degree oven for 1 1/2
hours. Remove skewers and/or string. Let meat sit for 15 minutes. Make gravy
from pan drippings.
Magic Marshmallow Puffs
1/4 cup sugar
16 Kraft Jet-Puffed Marshmallows
1/4 cup butter, melted
2 cans (8 oz. each) Pillsbury Refrigerated Quick Cresent Dinner Rolls Powdered
Sugar Icing (powdered sugar and milk, blended)
3/4 cup chopped nuts, if desired
Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-
cinnamon mixture. Wrap a crescent triangle around each, completely covering
marshmallow and squeezing edges of dough tightly to seal. Dip in butter; spray
muffin pans with Pam; place in muffin pans. Put on foil and bake at 375 for 10-
15 minutes. Immediately remove; drizzle with icing. Sprinkle with nuts.
Mexican Wedding Cookies
1 cup butter
1/2 cup white, granulated sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all purpose flour
1 cup almonds, chopped
1/2 cup confectioners' sugar
In a medium bowl, cream butter and sugar. Add vanilla and water. Add flour and
almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325
degrees. Shape dough into balls or cresents. Place on an unprepared cookie
sheet and bake for 15-20 minuties in pre-heated oven. Remove from pan and
cool on wire racks. When cookies are cool, roll in confectioners' sugar.
Tiramisu
40 ladyfingers
2 cups strong coffee
1 shot rum (optional)
1 cup mascarpone cheese
3 cups heavy cream
1/2 cup granulated sugar
3 egg yolks
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
Brew coffee and cool. Add the shot of rum. With an electric mixer, combine the
egg yolks, mascarpone, sugar and vanilla. Mix on medium speed until smooth.
Add cream and whip until thick and smooth. (Do not over-mix because cream will
become grainy). In a 9" x 13" Pyrex dish, spread a 1/2" thick layer of the
mascarpone mix. Dip and coat the ladyfingers in the coffee and arrange them so
they are lying flat on mascarpone mix. Do not soak ladyfingers. Repeat steps
and then spread the remaining marscarpone over the top. Cover and refrigerate
for a minimum of 2 hours. Before serving,dust with cocoa powder.
Pam’s Shetland Shortbread
8 oz Plain (all-purpose) flour
3 oz Castor (superfine) sugar
2 oz Self raising flour
8 oz Butter or margarine, or a half/half mixture
3 oz Corn flour (cornstarch)
Melt butter.Mix dry ingredients.Add and knead all together.Pat or roll into baking
sheet (to about 1/2" deep).Prick over with fork.Sprinkle with sugar. Bake at 350
on bottom shelf of oven until a pale beige colour (15-25 minutes).Cut into 1" by 2-
3" strips when taken from oven.
Ice Cream Caramel Rolls
1 loaf Rhodes sweet roll dough, thawed
1/4 c. brown sugar, firmly packed
1 tsp. cinnamon
CARAMEL
1 c. brown sugar, firmly packed
1 c. vanilla ice cream
1/2 stick butter
Stretch and roll thawed dough into 8 x 12 inch rectangle. Combine 1/4 cup sugar,
cinnamon. Sprinkle dough with cinnamon/sugar mixture. Roll up tightly starting
with long edge. Cut into 12 rolls. Combine brown sugar, ice cream and butter in
saucepan. Heat until melted. When cooled some, pour over rolls and let rise.
Bake at 325 to 350 degrees for 25 to 35 minutes. When done, turn on waxed
paper cookie sheet.
Chocolate Zucchini Bread
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. Lightly grease 2 loaf pans. In large bowl, combine flour,
cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate
bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat
until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in
nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven
for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool
for 10 minutes then remove from pans.
Sara Evans Fast & Easy Corn Casserole
1 cup sour cream
1 14.75 oz. can of cream style corn
3 cups of Jiffy Cornbread Mix (2 - 8.5oz. boxes)
3 eggs
1 tsp. salt
Mix all together and pour into 9x13 dish. Bake 35-45 minutes at 375.
Theresa's Garlic Mushrooms
1 lb. butter
1- T Accent
1- T Worcestershire
1-T pepper
4-beef bouillon cubes
4-chicken bouillon cubes
2-cups hearty burgundy wine (the cheap stuff works the best)
3-T garlic
1-sliced onion
5-1 lb. packages of whole mushrooms
Combine all in large pot or slow cooker. Cook on low for at least 8 hours. Serve
warm. I sometimes start them on the stove and move to a slow cooker when they
are cooked down.
Trisha Yearwood’s Chewy Chocolate Chip Cookies
2/3 cup (1 1/3 sticks) butter, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 ¾ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (6-ounce package) semisweet chocolate chips
Place the oven rack in the center of the oven and preheat the oven to 375.
Using the electric mixer, beat the butter, sugars, egg, and vanilla together until
smooth. Sift the flour, baking soda, and salt together and, with the beater
running, slowly add to the butter mixture. Stir in the chocolate chips. Drop the
batter by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8
to 10 minutes, or until lightly browned. Carefully remove the cookies to a wire
rack to cool. Store in an airtight container.
Banana Pudding
1 1/2 cups firmly packed brown sugar
2 tablespoons all-purpose flour
dash of salt
1 (13 oz. ) can evaporated milk
1/4 cup butter
3/4 cup water
1 teaspoon vanilla extract
vanilla wafers
3 eggs, at room temperature, separated
3 to 4 bananas
2 tablespoons sugar
Melt butter in top of a double boiler over simmering water; stir in brown sugar,
flour and salt. Gradually stir in milk and water; cook until thickened, stirring
constantly (about 15 minutes). Beat egg yolks until thick and lemon colored.
Quickly stir some of hot mixture into yolks; add to remaining hot mixture, stirring
constantly. Cook 2 minutes longer or until thickened. Remove from heat, and stir
in vanilla. Cool. Line bottom and sides of a lightly greased 1 3/4-quart casserole
with vanilla wafers. Slice bananas to cover bottom layer; top with half of pudding.
Layer with more vanilla wafers, remaining banana slices and remaining pudding.
Beat egg whites until soft peaks form; gradually beating in 2 tablespoons sugar
until stiff peaks form. Spread over pudding. Bake at 350 for 10 minutes.
Easy Banana Pudding
1 sm. box instant vanilla pudding
1 sm. box French vanilla instant pudding
1 (9 oz.) Cool Whip, thawed
1 (8 oz.) sour cream
3 c. milk
1 box vanilla wafers
5 to 6 bananas
Mix first 5 ingredients and beat well with electric mixer. Layer vanilla wafers,
sliced bananas and 1/3 pudding mix. Continue layers ending with pudding on
top. Top with crushed vanilla wafers, chill.
Trisha Yearwood’s Daddy's Biscuits
4 tablespoons vegetable shortening
2 cups self-rising flour
¾ cup buttermilk, well shaken
Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick cooking
spray. Using a pastry blender or two table knives, cut the shortening into the
flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a
soft dough, or until the dough comes together and leaves the sides of the bowl.
Continue stirring with the fork until all the flour is worked into the dough, then
turn the dough out onto a lightly floured board and knead 3 or 4 times until
smooth and manageable. With your hands or a floured rolling pin, flatten the
dough to a thickness of ½ inch. Cut the dough with a 2 ½-inch floured biscuit
cutter. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or
almost touching for softer biscuits. Bake for 8 to 10 minutes, or until lightly
browned.
Trisha's German Chocolate Cake with Coconut Frosting for Garth
4 ounces sweet dark chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm milk
2 ½ cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
¾ cup buttermilk, well shaken
Coconut Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
½2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 ½ cups finely ground pecans, walnuts, or almonds
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is
smooth. Add ¼ cup (½ stick) of the butter and stir until it is melted and blended.
Add ¼ cup of warm milk and stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350°F. Line the bottoms only of 3 9-inch cake pans with
circles of parchment paper, or grease each pan bottom only with solid shortening
and dust lightly with flour. Sift together the sifted and measured flour, baking
soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer.
Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl,
cream the remaining 1 ½ sticks of butter and sugar together until fluffy. Add the
egg yolks one at a time, beating well after each addition. Add the melted, cooled
chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour
mixture alternately with the buttermilk. Do this by adding about a third of the flour
and slowly stirring it in completely. Then add about half the buttermilk and stir it
in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape
the sides and bottom of the bowl and stir again. With a long-handled spoon or
spatula, fold and stir the beaten egg whites into the batter until the batter is
smooth with no visible clumps of whites. Divide the batter evenly between the
prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the
oven, allowing at least 1/4-inch clearance between the pans and the oven walls.
The cake will rise above the pan edges as it bakes but will not spill over and will
settle back down as it continues to bake. The cake is done when it begins to pull
away from the sides of the pans and springs back to a light touch. Cool layers in
the pans for about 8 minutes. Run a knife around the edges of each pan and
turn the layers out onto wire racks that have been sprayed with cooking spray.
Cool layers completely before frosting. To make the frosting, combine the sugar,
egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk
until the yolks are fully incorporated. Add the butter. Place over simmering water
and bring to a boil. Simmer for 12 to 15 minutes longer, stirring constantly, until
the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the
cake, place one layer on a cake stand and spread with frosting. Frost each layer
completely, top and sides, as it is added to the cake.
Wendy's Rocky Road Brownies
3 oz unsweetened chocolate (I buy the Bakers Choc and it comes in a box with 1
oz squares)
cup butter
2 cups granulated sugar
4 eggs
2 tsp. vanilla
1 cup flour
tsp. salt
Topping:
3 Tbsp butter
1 cup semisweet chocolate chips (1/2 a bag of choc chips)
2 cups mini marshmallows (you can sort of eye ball the amount, enough to cover
the top)
cup coarsely chopped walnuts
For Brownies melt unsweetened chocolate and butter in pan over very low heat,
stirring constantly. Remove from heat, stir in sugar. Beat in eggs, one at a time,
beating well. Blend in vanilla. Combine flour and salt, add to chocolate mixture.
Blend well. Spread batter into greased 9 inch square baking pan. Bake at 350
for 45-50 minutes. Cool in pan for about 10 min. After cooling, sprinkle brownies
evenly with marshmallows and walnuts. Return to over for about 3 minutes, just
until marshmallows get a little golden. While brownies are back in the oven, melt
butter and semi sweet chocolate in small pan for the topping. Drizzle melted
chocolate over the top of the marshmallows. Let completely cool.
Click HERE for more recipes
Make some sweet tea but melt the sugar in hot water though so it dissolves all
the way then mix together ½ part sweet tea, ¼ part already made up orange
juice and ¼ part already made up pineapple juice
Chicken Parm from Thirteen Coins in Seattle
This is not the traditional red sauce but white sauce and it is one of the best
things you'll ever eat! This recipe serves 2
2 - 6-ounce boneless, skinless chicken breasts
4 slices mozzarella cheese
4 ounces medium grind cracker meal
2 eggs
Salt, pepper and granulated garlic
8 ounces Cream Sauce
4 ounces grated Parmesan
8 ounces cooked spaghettini
3 ounces oil
½ ounce parsley flakes
Beat eggs in a small shallow bowl. Place cracker meal in a shallow pan. Season
each breast with salt & pepper. Dip breast into egg then crackers on both sides.
Cook chicken in oil on both sides until golden. Remove & place on a sheet pan;
retain half of the drippings in the skillet. Place two slices of mozzarella on each
breast and place pan in 350-degree oven. Put the cream sauce in skillet with
pan drippings and mix well over low, then place sauce on two large plates. Melt
the garlic butter in a sauté pan on low and add cooked pasta. Add a small
amount of a stock water and sauté until hot. Place equal amounts of pasta on
each plate next to the sauce and top with Parmesan cheese and garnish with
parsley. When the mozzarella cheese is melted over the chicken remove from the
oven and place over cream sauce, then sprinkle Parmesan over chicken.
Cream Sauce
1 – 1 ½ cups chicken stock
4 tablespoons Roux
½ cup whole milk
¼ teaspoon white pepper
4 drops Worcestershire sauce
Bring the stock to a boil. Add the roux and stir until thickens. Reduce heat and
add the milk to the desired thickness. Add pepper & Worcestershire. Serve.
Roux
2 tablespoons butter
4 tablespoons flour
Melt butter in a pan. Add the flour and mix. Cook on medium for 4 minutes stir
constantly till thickened.
Stacey's French Toast Casserole
4 cups day-old French bread, cubed
3 large eggs
1 1/2 c milk
1/2 c syrup
1 tsp. vanilla
2 Tbsp. sugar
1 tsp. cinnamon
Additional syrup, if wanted
Spray 11x7 pan with nonstick cooking spray. Place bread crumbs in single layer
of pan. Beat eggs til well blended. Add milk, syrup, and vanilla. Beat til well
blended. Pour egg mix evenly over crumbs. Cover;refrigerate at least 4 hours or
overnite. Heat oven to 350. Combine sugar and cinnamon in a small bowl;
sprinkle over casserole. Bake, uncovered until puffy and golden brown and until
knife inserted in to center comes out clean, about 40-45 minutes. Cut and serve
with additional syrup, if desired.
Reba’s Praline Sweet Potato Casserole
1 40 oz can of sweet potatoes, drained.
1/3 c. sugar
2 T. butter
1 t. vanilla
½ t. cinnemon
¼ t. salt
2 eggs
Topping:
¾ c. packed brown sugar
¼ c. chopped pecans
3 T. flour
2 T. butter
Oven to 350. Grease shallow 1 ½ qt casserole. In bowl, mash potatoes, stir in
sugar, butter, vanilla, cinnemon, salt and eggs. Spoon into dish and add mixed
topping ingredients. Bake 30 minutes. Serves 6.
Reba's Baked Beans
Brown 2 lbs ground beef & 2 chopped onions. Drain and set aside. In a large pot
combine (to taste): canned pork and beans, diced tomatoes, tomato sauce,
canned corn, ketchup, mustard, steak sauce, brown sugar, molasses, salt,
pepper & garlic. Add green beans to taste but at the last minute so they don't get
mushy. Then add hamburger and onion. It’s best to cook a day in advance so
the flavors can merge together.
Elizabeth Johnson's Fruit Salad
2 bananas cut into rounds
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 can peach pie filling
½ bag frozen strawberries, partially thawed**
Gently mix all ingredients except strawberries which should be added last. If
strawberries are extra large, cut them in half. It is better if made ahead of time
and refrigerated. **You can use fresh strawberries
Laney Nicole's Oreo Pie - makes 3 pies
1/2 gallon ice cream
12 oz. pkg. Cool Whip
1 pkg. Oreos
Graham cracker, chocolate or Oreo pie crust
Soften ice cream. Mix in Cool Whip & crumbled Oreos.Place & put in pie shell.
Freeze for 2 hours.
Dorothy Wagoner’s Banana Cream Cheese Pudding
1 Large Box Instant Vanilla Pudding
1 Can Sweetened Condensed Milk
8 oz Cream Cheese
12 oz Cool Whip
3 Cups Milk
4 Bananas, sliced
1 Box Vanilla Wafers
Stir softened cream cheese, pudding mix and Eagle Brand milk in large bowl until
well mixed. Add milk and cool whip and mix until thickened (will thicken more when
set). Layer cookies, bananas and pudding in large container. TIP: Try the fruit of
your choice in place of the bananas!
Dorothy Wagoner’s Jalapeno Pie
16 ounces shredded Cheddar cheese
¼ cup slices jalapeno's
3 large eggs
Preheat oven to 250. Spread sliced jalapeno's in bottom of round 9” pan. Cover
with shredded cheese. Beat eggs in a separate bowl and carefully pour over
cheese. Bake 35 – 45 minutes, until cheese starts to brown on edges
Trisha Yearwood’s Fettuccini Alfredo
12 ounces fettuccine noodles
3/4 cup (1 1/2 sticks) butter
1 cup whipping cream
1/4 tsp. white pepper
2 cups freshly grated Parmesan cheese
1 tsp cornstarch
2 Tbsps. snipped fresh chives or parsley
Cook pasta 8 minutes. In saucepan over low, melt butter. Whisk in cream and
pepper, stirring frequently, until it thickens slightly, about 5 minutes. Gradually
stir in 1 1/4 cups of the Parmesan. Stir just until the cheese melts. Whisk in
cornstarch and stir til thickened, about 3 minutes. Drain pasta and add the hot
noodles to cheese mixture. Toss until well coated. Garnish with parm & chopped
chives or parsley. * You can also add cooked chicken in bite size pieces or
cooked shrimp.
Carmen Belden's Tomato Pie
1 baked pie crust
3-4 tomatoes cut about inch thick rounds
2-3 pieces of cooked bacon crumbled
1 small onion, sauteed in the bacon grease
3-4 jalapenos finely chopped (optional)
1/2 c mayo(or sour cream)
1/2 c shredded cheddar cheese
1 tsp basil
1 tsp each salt and pepper
1/2 c grated or shredded parm cheese
Place enough tomatoes on bottom of cooked pie crust to cover. Cover with
onions, then jalapenos. Mix mayo and cheese together and spread on top.
Sprinkle basil, salt, pepper on top. Top with more tomatoes(enough to cover).
Sprinkle crumbled bacon and parm on top, bake at 350 for 30-35 minutes.
Miranda Lambert’s Mom Bev’s Famous Meatloaf
2 pounds lean ground beef
1 pound ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced
1/2 onion,finely chopped
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 cup firmly packed brown sugar, divided
1/2 cup ketchup
Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar just
until blended. Place in a lightly greased 11- x 7-inch baking dish and shape into
a 10- x 5-inch loaf. Bake for 1 hour. Remove from oven and drain. Stir together
ketchup and remaining 1/4 cup brown sugar & pour over meatloaf. Bake 15 more
minutes. Remove from oven; let stand 20 minutes.
Loretta Lynn’s Gooey Cake
1 box German Chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip
3 Heath candy bars, frozen
1 jar caramel topping
Make cake according to package directions, using a 13 x 9 inch cake pan. While
warm, poke holes halfway-into cake & 1 inch apart. Pour sweetened condensed
milk on cake, then caramel topping & refrigerate. When cool, top with Cool Whip
and crushed heath candy bar then refrigerate overnight.
Dolly Parton’s Peanut Butter Pie
1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese
Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip.
Pour into crusts. This can be frozen as well.
Trisha Yearwood’s Coconut Pie
1 1/2 cups sugar
1 TBSP flour
1 stick (1/2 cup) melted butter
3 large eggs
1/2 cup buttermilk, well shaken
1 tsp. vanilla extract
2 cups grated coconut fresh or frozen
1 (9-inch) deep dish unbaked pie shell
Preheat oven to 350 degrees...with an electric mixer beat sugar, flour and melted
butter. Add eggs (one at a time) mixing after each one is added. Add the
buttermilk and vanilla-extract and mix again. Stir in the coconut. Pour the filling
into the prepared pie shell. Bake for 45 to 50 minutes or until lightly browned
and the center of the pie does not jiggle when lightly shaken. A wooden pick
inserted in the middle of the pie should come out moist but not covered in
custard. the coconut will rise to form a top crust during the baking process. Set
pie in the pan on a wire rack and cool completely before serving.
Britta’s Great Grama Rodewall’s Pumpkin Bread
1 3/4 cup flour
1 1/2 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/8 ground cloves
1 egg
1/3 cup water
1 cup canned pumpkin
1/2 cup (one stick) melted butter
Preheat the oven to 350 degrees.....In a large mixing bowl mix all dry
ingredients. Add Pumpkin, egg and water.....make sure all ingredients are
combined well. Grease and dust (with flour) a standard size bread pan....add
bread mixture....bake on center rack for one hour and 10 minutes. Remove
from oven....let cool for at least one hour before attempting to remove from the
pan. The best pumpkin bread you will EVER have!!
Britta’s Berry Shortbread Holiday Cookies
1 cup softened butter
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2 cup fruit preserves (your choice)
Glaze:
1 cup confection sugar
2 to 3 tsp. water
1/2 tsp. almond or vanilla extract
Preheat oven to 350 degrees....In a large mixing bowl combine softened butter,
extract and sugar.....with an electric mixer combine the four....scraping the sides
of the bowl frequently. The final consistency should be able to shape into a
large ball. Place dough (in large ball form) into the refrigerator for one hour.
With your hands....form small 1 1/2 inch sized dough balls.....place on cookie
sheet...press a "well" in the center of each cookie. With a small spoon fill each
cookie "well" with your favorite fruit preserve or jam. Bake for 14 to 18 minutes...
until lightly golden brown around the edges...DO NOT over bake. Place baking
cookies on cooling rack. While cookies cool....in a smaller mixing bowl combine
confection sugar, water, and extract .....mix until mixture is a slightly thick-runny
consistency. When cookies are completely cooled drizzle glaze over each
cookie (zig-zag pattern)
Jambalaya from Terry Duvall
1/2 lb boneless chicken breast chunks
1/2 lb smoked sausage
Salt, pepper, paprika
2 tbsp olive oil
1 cup sliced onions
1 cup sliced celery
1 cup diced bell pepper
1 can Rotel
1 cup uncooked rice
1 clove garlic
2 cups chicken broth
Season meat with salt, pepper & paprika. Over high heat, brown meat in oil in
large skillet. Remove meat. Add onions, celery, peppers and garlic to oil and
cook five minutes. Add two cups chicken broth and browned meat, bring to boil.
Add uncooked rice. Reduce heat, cover, simmer 20 to 25 minutes or until rice is
tender and liquid is absorbed. Serves 4 to 6
Punch Bowl Cake from Judy Turzinski, Almond, WI
1 box chocolate cake mix
2 - 3oz packages of chocolate instant pudding
1/2 cup amaretto liquor
3 c milk
1 package of heath bits
16 oz of Cool Whip.
Bake chocolate cake according to the directions on box and let cool. Cut into 1"
cubes & set aside.
Take a large punch bowl than start layering. First it’s cake, then pudding, then
Cool Whip & Heath bits. Repeat & end with Heath bits. It serves 25 & it’s even
better if made the day before.
Snow Ice Cream from Leslie Pease, Ramsey, IL
4 eggs
2 cups milk
2 cups sugar
Vanilla (or lemon) flavoring to taste
Blend all above ingredients well in a big bowl. Then take a bigger bowl outside
and fill it with snow until it's creamy.
Mexican Peach Cobbler from Susan Hines, Lampasas, TX
1 can peach pie filling
1 large can sliced peaches, drained but save juice
1 tablespoon cinnamon
1 cup sugar
1 cup water (or juice from peaches and enough water to make one cup)
1 cup butter
12 flour tortillas
Combine pie filling, peaches and cinnamon. Divide equally on 12 tortillas. Roll up
tortillas and place in 9x13 pan that has been sprayed with Pam. In a saucepan,
combine sugar, water and butter. Cook on low heat until butter melts and sugar
dissolves. Pour over tortillas. Bake at 400 degrees for approx 30 min or until
tortillas brown.
Mary Heins Spanish rice
1 cup chicken broth
1 cup tomato sauce
6 slice bacon
2 onions diced
1 cup uncooked white rice
2 tomatoes diced
2 green peppers diced
½ tsp chili powder
½ tsp salt and pepper to taste (I do not do this)
1 (10 ounce) can sliced black olives
1 (10 ounce ) can whole kernel corn
In a small saucepan over medium heat, combine chicken broth and tomato
sauce. Bring to boil while cooking the following. In a large skillet over medium
heat, cook bacon until evenly brown. Chop bacon and set aside reserving the
bacon fat. (I usually cut the bacon up before I put into pan.)
Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly
browned. 3-5 minutes Pour in boiling chicken broth and tomato sauce. Add diced
tomatoes, green peppers and chopped bacon. Simmer with chili powder, salt and
pepper. Cover and simmer for 30 to 40 minutes. Stir in olives and corn. When I
get all mixed together I put in a crock pot and just watch it so it does not go dry.
Mary Heins Buffalo Chicken Dip
2 (10 Oz) cans chunk chicken, drained
2 (8 Oz) packages cream cheese (softened)
1 Cup Ranch Dressing
¾ cup pepper sauce (such as Frank’s red hot or buffalo wing sauce)
1 ½ Cups shredded chedder cheese
Dippers: celery & chicken crackers
Sour Cream Apple Pie I
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups apples, peeled and chopped
1 recipe pastry for a 9 inch single crust pie
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter
Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl.
Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture
to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie
shell. Bake in a preheated 400 degree F oven 15 minutes. Reduce temperature
to 350 and bake 30 minutes more. Remove pie from oven. Increase temperature
to 400. Prepare cinnamon topping and sprinkle over pie. Return to oven and
bake 10 minutes more. Cool on rack. To Make Cinnamon Topping: Combine 1/3
cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2
tablespoons butter or regular margarine until crumbly, using a pastry blender.
Mary Heins Rueben Casserole
1 jar Sauerkraut (rinsed and well drained)
1 ¼ cups chopped cooked Corned Beef (1lb)
1 cup (8ox) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup shredded Swiss Cheese
2 slices rye bread, cubed
2 TBS butter
In bowl, combine the sauerkraut, Corned Beef, Sour Cream, Onion and garlic.
Transfer to greased 11x7x2 baking dish. Sprinkle with Cheese and bread; drizzle
butter on top. Bake uncovered 350 for 25 to 30 min. 4 Servings.
Mary Heins Hamburger Cabbage Casserole
1 lb. ground beef
1 large onion
½ cup uncooked rice
½ tsp salt
½ tsp pepper
1 can tomato soup
1 sm can tomato sauce
Use the can for 1 can water
1 tbs brown sugar
juice from 1 lemon
4 cups shredded cabbage
Preheat oven to 400 degrees Brown ground beef and onions and drain. Stir in
rice, salt, pepper, tomato sauce, water, brown sugar and lemon juice. Place
cabbage in ungreased casserole dish. Spoon beef mixture over cabbage. Cover
and bake for about 90 minutes. I stirred so the rice is mixed well and cooked
completely. Top with grated cheese just before taking it out of the oven.
Faith Hill’s Greek Salad
4 romaine lettuce hearts, leaves torn into bite-size pieces
2 cups crumbled feta cheese
2 Japanese seedless cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green, 1 red and 1 yellow bell pepper, seeded and cut into strips
1 red onion, sliced
½ cup pitted kalamata olives
½ cup pitted green olives
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
Arrange salad on the platter. In a small bowl, whisk the oil and vinegar; season
with salt and pepper then drizzle over the salad. Serve immediately.
Sauerkraut Pie (really good, you must try it!)
2 c milk
3/4 cup well drained & chopped sauerkraut
1/2 c sugar
4 eggs
1 t vanilla
1/4 t salt
2 t cinnamon
1 unbaked (9 inch) pie shell
Oven to 425. In a large bowl, combine all ingredients & pour into shell. Bake at
425 for 45-50 minutes or til knife inserted into the filling 1 inch from the edge
comes out clean. Check at 30 minutes because you may need to put foil on
crust. At 40 minutes I put a loose piece of foil on the whole pie as it was getting
pretty dark.
Beer Margaritas
1 can frozen limeade concentrate
12 oz tequila
12 oz water
12 oz beer
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended,
and limeade has melted. Add plenty of ice & just with additional water, if needed.
Trisha Yearwood's Blackberry Cobbler
3/4 cup sugar
2 cups plus 1 tablespoon self-rising flour
12 ounces fresh blackberries or frozen blueberries (about 3 cups)
4 tablespoons butter, cut into small pieces and chilled
2/3 cup milk
Preheat the oven to 450°. Grease an 8-inch square baking dish. In a saucepan,
combine the sugar, 1 tablespoon flour, the berries and 1 cup water. Bring to a
boil, lower the heat and simmer for 2 minutes; remove from the heat. In a bowl,
rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough
forms. Turn out the dough on a lightly floured surface. Pat into a square, then
roll into an 8-inch square; cut into 6 long strips. Pour 1 cup of the berry mixture
into the pan. Arrange 3 dough strips an equal distance apart over the mix. Bake
until golden-brown, about 12 minutes, then remove from the oven and pour the
remaining berry mixture over it. Arrange another layer of dough strips
perpendicular to the first row and bake about 12 minutes more. Let cool for
about 20 minutes. Serve warm with the ice cream. If you use frozen berries, add
1 tablespoon lemon juice to the simmered filling.
Faith Hill’s Mom Edna's Corn Bread Dressing with Gravy
3 tablespoons butter-flavored Crisco
1 to 1 1/2 cups Martha White Self-Rising Yellow Corn Meal Mix
1 raw egg
1 1/2 cups buttermilk
1 3-pound whole chicken
A small bunch green onions (scallions), chopped
3 ribs celery, chopped
5 hard-boiled eggs
32 ounces cream of chicken soup (preferably homemade), divided
1/2 teaspoon dried sage
A dash all-purpose seasoning (Faith uses the Kroger brand)
1 large carrot, grated
Preheat oven to 500°F. Melt the Crisco in a cast-iron skillet over medium heat.
Meanwhile, combine cornmeal, raw egg, and buttermilk in a mixing bowl and stir
until it reaches the consistency of pancake batter. Add melted Crisco to cornmeal
mixture and stir again. Sprinkle a little dry cornmeal in the skillet and pour batter
on top. Bake corn bread for about 20 minutes or until the top is golden brown
and a toothpick inserted into the center comes out clean. Cool in pan on rack.
Dressing: remove the chicken gizzards and liver from the chicken cavity. Wash
the chicken inside and out in cool running water. Place whole chicken, gizzards,
and liver in a pressure cooker and cook for 20 minutes. (If you don't have a
pressure cooker, roast the chicken, gizzards, and liver in a 350°F oven until
chicken reaches an internal temperature of 165°F (about 20 minutes per pound).
Once cooked, set the chicken, gizzards, and liver aside to cool. Save the liquid
that accumulates in the pressure cooker to add to the dressing. Preheat oven to
350°F. In a large bowl, crumble cooked corn bread and add onions and celery.
Chop 3 of the hard-boiled eggs, add to the bowl, and stir. Add 16 ounces of
cream of chicken soup, sage, all-purpose seasoning, and the liquid from the
cooked chicken and stir. If the mixture seems thick, add a little hot water to thin it.
Set aside about 1 cup of the mixture to use in the gravy. Place the rest into a 9-
by 11-inch baking pan and bake for 35 to 45 minutes.
Gravy: chop the reserved chicken gizzards and liver and the remaining 2 hard-
boiled eggs. Slice the meat from the whole chicken and chop enough so you
have about 1 cup of meat. (Freeze the remaining chicken to use in other dishes.)
In a large saucepan, combine the remaining cream of chicken soup, reserved
dressing, gizzards, liver, eggs, and chicken and stir. Add grated carrot and a little
hot water until the mixture is the consistency of gravy. Place on the stovetop and
bring to a boil, then reduce heat to a simmer and cook for 5 minutes. Serve a
portion of the cooked dressing topped with gravy alongside roast turkey.
Faith Hill’s Coca-Cola Cake
2 cups all-purpose flour
2 cups sugar
2 sticks butter
2 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups miniature marshmallows
For the icing:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
2 cups confectioner's sugar
Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake
pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan,
bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture
and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir.
(Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35
minutes, or until a toothpick inserted into the center comes out clean. About 5
minutes before the cake is done, make the icing by bringing all the ingredients to
a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze.
Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink
into the cake), then spread the icing over the cake while both are hot. Cool.
Faith Hill’s Sausage Balls
Makes 48 pieces
1 pound hot or mild sausage
3 cups Bisquick
1 cup water
1 pound sharp cheddar cheese, grated
Oven to 325. In a large frying pan, cook sausage for about 10 minutes or until
browned, crumbling it up with a spatula as it cooks. Set sausage aside to cool. In
a large mixing bowl, combine Bisquick, water, and grated cheese. Stir, then mix in
cooled sausage. Wet your hands and roll the mixture into 48 balls, a little smaller
than golf balls. Place the sausage balls on a cookie sheet. Bake at 350 for about
20 minutes. They should be lightly browned with the meat cooked through. If you
have any left over, store them in the refrigerator. They can be reheated in oven
or microwave.
Grace's Chicken Hurry
1 (3 pound) whole chicken, cut into pieces
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 (1 ounce) package dry onion soup mix
Preheat oven to 350. Place chicken pieces in a single layer in a lightly greased
9x13 inch baking dish. In a medium bowl, combine the ketchup, water, brown
sugar and dry soup mix. Carefully pour over the chicken, making sure that all of
the pieces are covered. Cover dish and bake in the preheated oven for 1 hour.
Becky's Jack-O-Lantern Cream Puffs
1 cream puff is calories: 152
Ingredients:
1/2 C. water
1/4 C. butter, cubed
1 T. sugar
1/2 C. all-purpose flour
1/2 t. pumpkin pie spice
2 eggs
Filling:
4 oz. cream cheese, softened
1/2 C. canned pumpkin
2 T. sugar
1/2 t. pumpkin pie spice
3/4 C. whipped topping
In a small saucepan, bring the water, butter and sugar to a boil. Combine flour
and pie spice; add to water mixture all at once and stir until a smooth ball forms.
Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well
after each addition. Continue beating until mixture is smooth and shiny. Drop 12
rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400
degrees for 30-35 minutes or until golden brown. Remove to a wire rack.
Immediately split puffs open; remove tops and set aside. Discard soft dough
from inside. Cool puffs. For filling, in a small mixing bowl, beat cream cheese,
pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with
1 tablespoon whipped topping; replace tops. Using frosting you can decorate
faces on the outside and put a stem on top.
Southern Yam Custard
1 cup half and half cream
1 Tablespoon butter
2 eggs, slightly beaten
½ cup sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger and pinch of ground nutmeg
½ teaspoon vanilla extract
1 can vacuum packed yams, 15oz size (You can double this recipe and use the
29 oz can. If you double it, you won’t need to double the topping if you are using
a deeper dish. It will still be enough to cover the top)
Topping:
1/3 cup light brown sugar, 2 Tablespoons flour, 2 Tablespoons butter, melted
1/3 cup chopped pecans, 1/3 cup flaked coconut
Pre heat oven to 350. Start a kettle of boiling water. Heat half and half with
butter in a small pan just until butter melts. Stir together in a large bowl: eggs,
sugar, salt, spices and vanilla until smooth. Pure warm cream and drained yams
part at a time in a blender. Stir into the egg mixture.
Pour yam mixture into a well-buttered, 1 ½ qt. casserole dish. Set aside. Sprinkle
the topping mixture over the casserole carefully. Place the casserole in a slightly
larger baking dish and fill up to one inch around casserole with boiling water.
Bake for 60 minutes or until a knife inserted in the center comes out clean.
Remove from water bath to cool. Makes a delicious side dish for pork or poultry,
but can also be served later as a dessert. I always double this because it goes
fast!
Pam’s Scottish Struan Bread
1 1/2 Lb Loaf (1 lb loaf):
2 1/2 tsp Active Dry Yeast (2 t)
3 1/2 Cups Bread Flour (2 C)
1/4 Cup Polenta uncooked, (2 T)
1/4 Cup Rolled Oats (2 T)
1/4 Cup Brown Sugar (2 T)
1/4 Cup Wheat Bran (2 T)
2 Tsp Salt (1 t)
1/4 Cup Brown Rice, Cooked (2 T)
2 Tbsp Honey (1 T)
1/2 Cup Buttermilk (1/4 C)
1 Cup Water PLUS 2 Tbsp Water *NOTE, (1/2 C + 1 T)
*NOTE: The amount of water will vary according to the moistness of the rice.
Basic Bread Setting. Process the ingredients according to your manufacturer's
instructions for a basic bread setting. This recipe was developed using just-
cooked rice. If your rice has been sitting in the refrigerator overnight, you may
need an extra tablespoon or so of water. If your machine has a light crust setting,
you might want to try it. Remove the bread from the bread machine pan to a rack
to cool. Wrap to store in aluminum foil or in a clean, brown paper bag.
Neal's Famous Harvest Stuffing
1 cup chopped celery
1 cup shredded carrot
1/2 cup chopped onion
1/2 cup butter
1 teaspoon ground sage or poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 cups dry bread cubes
2 cups finely chopped peeled apple
1/2 cup chopped walnuts
1/2 to 1 cup chicken broth
In a skillet, cook carrot celery & onion in butter until tender but not brown.
Stir in sage or poultry seasoning, salt, cinnamon and a little pepper. In a large
mixing bowl combine bread, apple, walnuts & cooked vegetable mixture. Drizzle
with enough chicken broth to moisten This will stuff a 10 pound bird. You might
wanna triple the recipe it’s that good!
Grandma Cleland's Christmas Sugar Cookies
2 cups sugar, 2 cups margarine, 4 large eggs beat well, 5 cups flour, 2 t baking
soda, 4 t creme of tarter, pinch of salt, dash of nutmeg. Roll out and cut with your
favorite cookie cutters and bake at 375 for 6 minutes.
Let cool and decorate! I usually half this recipe..it makes a lot!
Lauire's Crock Pot Pork
Pork roast or chicken
I can Rotel tomatoes, drained
I can cream of mushroom soup
Chili powder
1 onion
One can ranch style beans
Coat the meat generously with chili powder. Quarter an onion and lay on top.
Add tomatoes & soup Season with pepper, garlic powder and very little salt if
any. Cook on low 14 -15 hours. Add beans the last 30 minutes. You can eat it in
a tortilla with sour cream and cheese or over rice or noodles or just by itself. A
friend adds black beans and brown rice and it was tasty as well!
Trisha Yearwood’s Caramel Candy
¾ cup (1½ sticks) butter
1 cup light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
2 cups (1 pint) heavy cream
2 cups chopped pecans
1 teaspoon vanilla extract
Generously grease a 9-by-12-by-2-inch pan using ¼ cup of the butter. In a large
saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the
cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup
cream into the mixture, stirring while it’s boiling. Attach a candy thermometer to
the pan and cook the mixture over medium heat until it reaches 244 degrees.
Remove the pan from the heat and add the remaining ½ cup butter, chopped
pecans and vanilla. Pour the candy into the buttered pan. Cool the candy in the
refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares.
Cut waxed paper into 4-inch squares and wrap each piece of candy individually.
Store in the refrigerator. Remove the candy from the refrigerator and allow it to
soften slightly before serving. The candy’s flavor is improved by aging in the
fridge for 2 weeks.
Garth's mom Colleen’s Fudge
1/2 c. butter
3 cups sugar
2/3 cup cocoa
1 teaspoon salt
1½ cups milk
½ cup smooth peanut butter
1 cup chopped pecans
2 teaspoons vanilla extract
Coat an 8-by-8-inch pan or platter with 4 tablespoons of butter. In a medium
saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the
mixture to a rolling boil and reduce the heat to medium-low. Attach a candy
thermometer to the saucepan and continue to simmer for 25 to 30 minutes, or
until the mixture reaches 240 degrees or a drop of the mixture forms a soft ball
when dropped into cold water. Remove the pan from the heat, stir in 4
tablespoons butter, peanut butter, pecans and vanilla. Pour the fudge onto the
buttered pan or platter. Let the fudge cool for 20 minutes, then cut it into pieces.
Aunt Cathy’s Shortbread Cookies
1 pound of butter (it has to be butter, not margarine!)
1 cup white sugar
1 cup of rice flour
4 cups all purpose flour
Cream together the butter and sugar until well blended. Add the rice flour and
mix well. Add the all purpose flour 1 cup at a time stirring well between
additions. When all blended well, knead the dough until it’s pressed together
well. Fill a cookies sheet with the dough and roll or press it flat. I put sprinkles on
the dough. Cook at 300 degrees for about 40 minutes or until starting to turn
light golden. Let sit for about 5 minutes then cut into squares. There will be
enough dough to fill an 8x8 or 9x9 cake pan.
Best Ever Butter Cookies
1 cup butter, melted
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder
Frosting:
3 cups powdered sugar
1/3 cup butter, melted
1 teaspoon vanilla
At least 4 tablespoons milk
Food color if desired
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium until
creamy. Reduce speed to low; add flour, orange juice, 1 tablespoon vanilla and
baking powder. Beat until well mixed. Divide dough into thirds; wrap each in
plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 400
degrees F. Roll out dough on lightly floured surface, on-third at a time (keeping
remaining dough refrigerated), to 1/8 to 1/4 inch thick. Cut with 3 inch cookie
cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes
or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
Cool completely.
Frosting: Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in a
small bowl. Beat at low speed, scraping bowl often and gradually adding enough
milk for desired spreading consistency. Tint with food color, if desired. Frost and
decorate cookies as desired.
Quick Shrimp Enchilada Bake
1 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend,
Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425F. Coat a 9-by-13-inch glass baking dish with cooking
spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a
microwave-safe medium bowl. Cover and microwave on High until heated
through, about 2 1/2 minutes. Spread 1/4 cup enchilada sauce (or salsa) in the
prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried
beans evenly over the tortillas. Top the beans with the shrimp mixture, followed
by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas.
Cover with foil. Bake the casserole until it begins to bubble on the sides, about
20 minutes.Remove the foil; sprinkle cheese on top. Continue baking until
heated through and the cheese is melted, about 5 minutes more. Top with
cilantro and serve with lime wedges.
Buckeyes
1 (18 ounce) jar creamy peanut butter
1/2 cup butter or margarine (softened)
1 lb confectioners' sugar (about 3.5 cups)
1 tablespoon vanilla
12 ounces chocolate chips (milk or semi-sweet)
3-4 ounces paraffin wax (I use 1/4 of a standard block)
Cream peanut butter and butter. Add sugar and vanilla and mix well.
Form into 1 inch balls and refrigerate. (I find if you freeze them they hold
together much better when dipping them into the chocolate). Melt chocolate
chips with paraffin wax in a double boiler. Dip balls into chocolate with a
toothpick about 3/4 of the way covered. Place chocolate side down on waxed
paper. Let set at room temperature or refrigerate.
Cheryl's Apple Stuffed Pork Tenderloin
2 pounds pork tenderloin
1 cup apple juice
4 slices bacon
salt and pepper to taste
Apple Stuffing:
1/3 cup apple juice
1 tablespoon butter
1 tablespoon sage
3/4 cup tart apple, peeled and diced
1/2 cup onion, chopped
3/4 cup herb seasoned stuffing mix
Prepare apple stuffing and set aside. Heat apple juice with butter; add sage,
apple, onion and herb stuffing mix. Set aside. Cut tenderloins lengthwise, not
quite through (this is called butterflying - you want them to look like an opened
book - Flatten out with mallet (gently)- sprinkle with salt and pepper; Spread
apple stuffing over flattened tenderloin Skewer shut (with kabob skewers or tie
with string). Place in shallow pan. Pour apple juice over meat and lay bacon on
top or wrap around tenderloin. Roast uncovered in 350 degree oven for 1 1/2
hours. Remove skewers and/or string. Let meat sit for 15 minutes. Make gravy
from pan drippings.
Magic Marshmallow Puffs
1/4 cup sugar
16 Kraft Jet-Puffed Marshmallows
1/4 cup butter, melted
2 cans (8 oz. each) Pillsbury Refrigerated Quick Cresent Dinner Rolls Powdered
Sugar Icing (powdered sugar and milk, blended)
3/4 cup chopped nuts, if desired
Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-
cinnamon mixture. Wrap a crescent triangle around each, completely covering
marshmallow and squeezing edges of dough tightly to seal. Dip in butter; spray
muffin pans with Pam; place in muffin pans. Put on foil and bake at 375 for 10-
15 minutes. Immediately remove; drizzle with icing. Sprinkle with nuts.
Mexican Wedding Cookies
1 cup butter
1/2 cup white, granulated sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all purpose flour
1 cup almonds, chopped
1/2 cup confectioners' sugar
In a medium bowl, cream butter and sugar. Add vanilla and water. Add flour and
almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325
degrees. Shape dough into balls or cresents. Place on an unprepared cookie
sheet and bake for 15-20 minuties in pre-heated oven. Remove from pan and
cool on wire racks. When cookies are cool, roll in confectioners' sugar.
Tiramisu
40 ladyfingers
2 cups strong coffee
1 shot rum (optional)
1 cup mascarpone cheese
3 cups heavy cream
1/2 cup granulated sugar
3 egg yolks
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
Brew coffee and cool. Add the shot of rum. With an electric mixer, combine the
egg yolks, mascarpone, sugar and vanilla. Mix on medium speed until smooth.
Add cream and whip until thick and smooth. (Do not over-mix because cream will
become grainy). In a 9" x 13" Pyrex dish, spread a 1/2" thick layer of the
mascarpone mix. Dip and coat the ladyfingers in the coffee and arrange them so
they are lying flat on mascarpone mix. Do not soak ladyfingers. Repeat steps
and then spread the remaining marscarpone over the top. Cover and refrigerate
for a minimum of 2 hours. Before serving,dust with cocoa powder.
Pam’s Shetland Shortbread
8 oz Plain (all-purpose) flour
3 oz Castor (superfine) sugar
2 oz Self raising flour
8 oz Butter or margarine, or a half/half mixture
3 oz Corn flour (cornstarch)
Melt butter.Mix dry ingredients.Add and knead all together.Pat or roll into baking
sheet (to about 1/2" deep).Prick over with fork.Sprinkle with sugar. Bake at 350
on bottom shelf of oven until a pale beige colour (15-25 minutes).Cut into 1" by 2-
3" strips when taken from oven.
Ice Cream Caramel Rolls
1 loaf Rhodes sweet roll dough, thawed
1/4 c. brown sugar, firmly packed
1 tsp. cinnamon
CARAMEL
1 c. brown sugar, firmly packed
1 c. vanilla ice cream
1/2 stick butter
Stretch and roll thawed dough into 8 x 12 inch rectangle. Combine 1/4 cup sugar,
cinnamon. Sprinkle dough with cinnamon/sugar mixture. Roll up tightly starting
with long edge. Cut into 12 rolls. Combine brown sugar, ice cream and butter in
saucepan. Heat until melted. When cooled some, pour over rolls and let rise.
Bake at 325 to 350 degrees for 25 to 35 minutes. When done, turn on waxed
paper cookie sheet.
Chocolate Zucchini Bread
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. Lightly grease 2 loaf pans. In large bowl, combine flour,
cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate
bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat
until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in
nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven
for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool
for 10 minutes then remove from pans.
Sara Evans Fast & Easy Corn Casserole
1 cup sour cream
1 14.75 oz. can of cream style corn
3 cups of Jiffy Cornbread Mix (2 - 8.5oz. boxes)
3 eggs
1 tsp. salt
Mix all together and pour into 9x13 dish. Bake 35-45 minutes at 375.
Theresa's Garlic Mushrooms
1 lb. butter
1- T Accent
1- T Worcestershire
1-T pepper
4-beef bouillon cubes
4-chicken bouillon cubes
2-cups hearty burgundy wine (the cheap stuff works the best)
3-T garlic
1-sliced onion
5-1 lb. packages of whole mushrooms
Combine all in large pot or slow cooker. Cook on low for at least 8 hours. Serve
warm. I sometimes start them on the stove and move to a slow cooker when they
are cooked down.
Trisha Yearwood’s Chewy Chocolate Chip Cookies
2/3 cup (1 1/3 sticks) butter, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 ¾ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (6-ounce package) semisweet chocolate chips
Place the oven rack in the center of the oven and preheat the oven to 375.
Using the electric mixer, beat the butter, sugars, egg, and vanilla together until
smooth. Sift the flour, baking soda, and salt together and, with the beater
running, slowly add to the butter mixture. Stir in the chocolate chips. Drop the
batter by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8
to 10 minutes, or until lightly browned. Carefully remove the cookies to a wire
rack to cool. Store in an airtight container.
Banana Pudding
1 1/2 cups firmly packed brown sugar
2 tablespoons all-purpose flour
dash of salt
1 (13 oz. ) can evaporated milk
1/4 cup butter
3/4 cup water
1 teaspoon vanilla extract
vanilla wafers
3 eggs, at room temperature, separated
3 to 4 bananas
2 tablespoons sugar
Melt butter in top of a double boiler over simmering water; stir in brown sugar,
flour and salt. Gradually stir in milk and water; cook until thickened, stirring
constantly (about 15 minutes). Beat egg yolks until thick and lemon colored.
Quickly stir some of hot mixture into yolks; add to remaining hot mixture, stirring
constantly. Cook 2 minutes longer or until thickened. Remove from heat, and stir
in vanilla. Cool. Line bottom and sides of a lightly greased 1 3/4-quart casserole
with vanilla wafers. Slice bananas to cover bottom layer; top with half of pudding.
Layer with more vanilla wafers, remaining banana slices and remaining pudding.
Beat egg whites until soft peaks form; gradually beating in 2 tablespoons sugar
until stiff peaks form. Spread over pudding. Bake at 350 for 10 minutes.
Easy Banana Pudding
1 sm. box instant vanilla pudding
1 sm. box French vanilla instant pudding
1 (9 oz.) Cool Whip, thawed
1 (8 oz.) sour cream
3 c. milk
1 box vanilla wafers
5 to 6 bananas
Mix first 5 ingredients and beat well with electric mixer. Layer vanilla wafers,
sliced bananas and 1/3 pudding mix. Continue layers ending with pudding on
top. Top with crushed vanilla wafers, chill.
Trisha Yearwood’s Daddy's Biscuits
4 tablespoons vegetable shortening
2 cups self-rising flour
¾ cup buttermilk, well shaken
Preheat the oven to 450°F. Lightly grease a baking sheet with nonstick cooking
spray. Using a pastry blender or two table knives, cut the shortening into the
flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a
soft dough, or until the dough comes together and leaves the sides of the bowl.
Continue stirring with the fork until all the flour is worked into the dough, then
turn the dough out onto a lightly floured board and knead 3 or 4 times until
smooth and manageable. With your hands or a floured rolling pin, flatten the
dough to a thickness of ½ inch. Cut the dough with a 2 ½-inch floured biscuit
cutter. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or
almost touching for softer biscuits. Bake for 8 to 10 minutes, or until lightly
browned.
Trisha's German Chocolate Cake with Coconut Frosting for Garth
4 ounces sweet dark chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm milk
2 ½ cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
¾ cup buttermilk, well shaken
Coconut Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
½2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 ½ cups finely ground pecans, walnuts, or almonds
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is
smooth. Add ¼ cup (½ stick) of the butter and stir until it is melted and blended.
Add ¼ cup of warm milk and stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350°F. Line the bottoms only of 3 9-inch cake pans with
circles of parchment paper, or grease each pan bottom only with solid shortening
and dust lightly with flour. Sift together the sifted and measured flour, baking
soda, and salt. Whip the egg whites until stiff using the wire beater of the mixer.
Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl,
cream the remaining 1 ½ sticks of butter and sugar together until fluffy. Add the
egg yolks one at a time, beating well after each addition. Add the melted, cooled
chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour
mixture alternately with the buttermilk. Do this by adding about a third of the flour
and slowly stirring it in completely. Then add about half the buttermilk and stir it
in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape
the sides and bottom of the bowl and stir again. With a long-handled spoon or
spatula, fold and stir the beaten egg whites into the batter until the batter is
smooth with no visible clumps of whites. Divide the batter evenly between the
prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the
oven, allowing at least 1/4-inch clearance between the pans and the oven walls.
The cake will rise above the pan edges as it bakes but will not spill over and will
settle back down as it continues to bake. The cake is done when it begins to pull
away from the sides of the pans and springs back to a light touch. Cool layers in
the pans for about 8 minutes. Run a knife around the edges of each pan and
turn the layers out onto wire racks that have been sprayed with cooking spray.
Cool layers completely before frosting. To make the frosting, combine the sugar,
egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk
until the yolks are fully incorporated. Add the butter. Place over simmering water
and bring to a boil. Simmer for 12 to 15 minutes longer, stirring constantly, until
the mixture thickens. Add the vanilla, coconut, and nuts. Cool. To assemble the
cake, place one layer on a cake stand and spread with frosting. Frost each layer
completely, top and sides, as it is added to the cake.
Wendy's Rocky Road Brownies
3 oz unsweetened chocolate (I buy the Bakers Choc and it comes in a box with 1
oz squares)
cup butter
2 cups granulated sugar
4 eggs
2 tsp. vanilla
1 cup flour
tsp. salt
Topping:
3 Tbsp butter
1 cup semisweet chocolate chips (1/2 a bag of choc chips)
2 cups mini marshmallows (you can sort of eye ball the amount, enough to cover
the top)
cup coarsely chopped walnuts
For Brownies melt unsweetened chocolate and butter in pan over very low heat,
stirring constantly. Remove from heat, stir in sugar. Beat in eggs, one at a time,
beating well. Blend in vanilla. Combine flour and salt, add to chocolate mixture.
Blend well. Spread batter into greased 9 inch square baking pan. Bake at 350
for 45-50 minutes. Cool in pan for about 10 min. After cooling, sprinkle brownies
evenly with marshmallows and walnuts. Return to over for about 3 minutes, just
until marshmallows get a little golden. While brownies are back in the oven, melt
butter and semi sweet chocolate in small pan for the topping. Drizzle melted
chocolate over the top of the marshmallows. Let completely cool.
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