Recipes

Food and recipes may very well be the most universal connection we have to each other, on the face of the earth! It connects us to our past… the memories we have growing up, the people we care about, and the traditions we pass on to the next generation. My recipes are tried and true and have all received the seal of approval from friends and family. I hope you enjoy them, share them, and maybe start your own traditions by passing them onto the next generation!

Ingredients

  • The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
  • 14 oz sweetened condensed milk
  • 8 oz Cool Whip
  • 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
  • 6 oz of whipped cream cheese
  • Approx. 1/2 cup caramel sundae sauce 
  • Approx. 1 cup chopped pecans 

Instructions

  1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
  2. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
  3. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
  4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
  5. Refrigerate for at least 4 hours, really overnight is best.
  6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Note:

  • Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.

 

Recipe & Photo Credit: http://www.somethingswanky.com/better-than-easter-carrot-cake-poke-cake/

Ingrediants 

  • 1 Tablespoon Olive Oil
  • 1 whole Yellow Onion, Diced
  • 2 pounds Ground Beef
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Crushed Red Pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
  • 1/2 cup Hot Water
  •  Tortilla Chips
  • 1-1/2 cup Grated Cheddar Cheese
  • 1-1/2 cup Monterey Jack Cheese
  • 6 whole Roma Tomatoes, Diced
  • 1 whole Jalapeno, Diced Finely
  • 1/2 bunch Cilantro Leaves, Chopped
  •  Juice Of 1 Lime
  • 1/2 teaspoon Salt
  • 1 whole Avocado (pitted And Diced)
  •  Sour Cream (optional)

Directions

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar. 

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately! 

***Credit for this recipe & featured photo goes to one of our favorites: The Pioneer Women

 

Thai Lettuce Wraps
 
Mix together:
1 rotisserie chicken - cut into small pieces 
1/2 to 3/4 cup Thai Peanut sauce (I used Tsang Bangkok Peanut Sauce)
4 green onions - chopped
1/8 tsp. red pepper flakes (more if you want spicier, I did not add any)
 
Warm in oven at 250 degrees for 30 min
 
Add:
small can water chestnuts - chopped
3/4 cup of blanched peanuts or dry roasted peanuts 
 
Warm in oven at 250 degrees for another 15 min
 
Serve with bib lettuce or baby lettuce, Serves 6
 
 
2 TBSP. butter
1 med. onion chopped
2 carrots chopped
2 medium potatoes peeled, cubed
1 medium butternut squash, peeled, seeded & cubed
2 stalks celery
1  32 oz. container chicken stock
Fresh garlic to taste
Fresh Basil to taste
Fresh minced ginger to taste
 
 
Melt the butter in a large pot, and cook the onion, carrot, potatoes, squash, and celery, 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 - 40 minutes, or until all vegetables are tender.  During the last 20 mn. of cooking, add garlic, basil and ginger. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with fresh ground salt and pepper.

"Better than apple pie, and can be served warm. The perfect dessert or snack for this time of year!

Ingredients

  • 2 1/2 cups all-purpose flour 
  • 1 teaspoon salt 
  • 1 cup butter 
  • 1 egg yolk 
  • 2/3 cup cold water 
  • 1 cup cornflakes cereal 
  • 10 apples - peeled, cored and sliced 
  • 3/4 cup white sugar 
  • 2 teaspoons ground cinnamon 
  • 1/2 cup confectioners' sugar 
  • 1 tablespoon milk 
  • 1/2 teaspoon almond extract 

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
  3. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
  4. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
  5. To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

ALL RIGHTS RESERVED © 2015 Allrecipes.com
Printed From Allrecipes.com 10/21/2015 

 

'Cres' Dill Pickle Recipe

8 Cups water

3 1/2 Cups vinegar

1/2 Cup salt

1 Cup sugar

Garlic & Onion

Lots of Dill

 

Add your garlic, onion and dill into the jars of cucumbers.  (use as much or as little as you like for taste.) Mix cold top 4 ingredients and pour over cucumbers.  Seal jars.  Place in canner and bring slowly a boil for about 5 minutes.  Then remove from heat and let set in hot water for about 15 minutes.  Remove and let cool down.  Do not eat for 3 weeks.    

TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 12-16 servings
 

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 egg yolks
  • 1/2 cup shortening
  • 2 tablespoons sugar
  • 1/2 cup chopped walnuts

FILLING:

  • 4 cups chopped fresh or frozen rhubarb
  • 2 cups sugar
  • 2 egg yolks
  • 1/4 cup all-purpose flour

MERINGUE:

  • 4 egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Directions

Combine first six ingredients with a fork until crumbly. Press into a greased 13-in. x 9-in. baking pan. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10-15 minutes or until lightly browned. Yield: 12-16 servings.

Mom baked these all the time when we were kids.....I’m guessing the recipe is so big because we had 8 kids in the family, with neighbors kids coming and going all the time!”  This is actually one cookie recipe that is semi-healthy....ENJOY!  And feel free to cut the recipe in half, that is what I do ;)

--Bonnie

INGREDIANTS 

1 lb. butter

3 lb. peanut butter

2 lb. brown sugar

4 cups white sugar

12 eggs

1 Tbsp. white syrup

8 tsp. soda

18 cups oatmeal

1 lb. chocolate chips

1 lb. M & M candy

DIRECTIONS

Mix in usual manner. Bake at 350 degrees until lightly browned. Do not overbake. Makes about 9 dozen 3-inch monster cookies. Put on cookie sheet with large Tbsp. (You may also add 6-oz. peanut butter chips).

An official recipe from Marianne Bianchi, Bonnie’s mom!  

Breakfast lovers - prepare to be amazed with this simple, easy, and FABULOUS tasting egg entree. My mom made this for us as kids growing up....still a favorite today!

1 slice of English Muffin Toasting Bread

Butter

1 egg

Use a non-stick frying pan, turn stove to a medium-high setting. 

Butter both sides of English Toasting Muffin Bread (or any other bread will do too!)  Cut the center of the bread out with a small round cookie cutter or simply use a knife to carve a square out.  Put both that center and the piece of buttered bread (now with the hole in), into the frying pan.  Crack one egg into the center of the hole - fry 2-3 mn.  Puncture the yoke if you prefer your eggs more well done.  Salt and pepper according to taste.

Flip the bread and center piece and fry the other sides for about  2-3 mn. as well.   Whaaa-laaa, one of the best tasting breakfast meals you will ever have.

 

 

One  9” graham cracker crust

One  8oz. pkg. cream cheese

One 14 oz. can sweetened condensed milk

1/3 cup Lemon Juice

1 tsp. vanilla

One  21 oz can cherry pie filling

 

Let cream cheese stand at room temperature till soft.  Beat cream cheese until light and fluffy.  Slowly add sweetened condensed milk.  Beat until smooth.  Stir in lemon juice and vanilla until well mixed.  Pour into crust.  Chill 3 hours and top with pie filling before serving.

 

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