Rice Krispies Treats
The original recipe…from kellogg’s website. I put it on my blog so I can see it on my phone while in the grocery store. Lame, but the truth. I figure most people know how to make these without my help.
Ingredients:
- 3 Tbs. Butter or Margarine
- 1 pkg (10 oz., about 40) regular marshmallows -OR- 4 cups miniature marshmallows
- 6 cups Rice Krispies cereal
Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note:
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Puppy Chow (Chex Muddy Buddies)
Ingredients:
| 9 | cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination) |
| 1 | cup semisweet chocolate chips |
| 1/2 | cup peanut butter |
| 1/4 | cup butter or margarine |
| 1 | teaspoon vanilla |
| 1 1/2 | cups powdered sugar |
Directions:
| 1. | Into large bowl, measure cereal; set aside. |
| 2. |
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. |
| 3. |
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. |
Nutritional Information:
*% Daily Values are based on a 2,000 calorie diet.
Meringue Cookies
These are the best EVER. My neighbor Dottie introduced these to us the first Christmas we lived in Tennessee. Everytime I’ve brought them to a party, people have raved about them. Like Ms. Dottie, I only make these for the Christmas season.
Approximately 20 cookies per batch
Ingredients:
- 2 egg whites (room temperature)
- 1/8 teaspoon cream of tartar
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 6 ounces chocolate chips
Directions:
Preaheat oven 300 degrees.
Beat egg whites, salt, cream of tartar, and vanilla until mixture forms a soft peak. Gradually add sugar until stiff peaks. Fold in chocolate chips.
Line cookie sheets with brown paper (I use brown paper bags). Spoon batter onto lined cookie sheets. Cook for 25 minutes, or until light brown.
Spinach Pesto Dip
This is the long-lost recipe for spinach dip. It is THE recipe. As in, everyone who tries it wants the recipe. It is the recipe which turned me into a spinach dip eater. (Let’s forget the fact I was pregnant at the time.) Prior to that, I wouldn’t touch the stuff. It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.
|
Creamy Macaroni and Cheese (Paula Deen)
Another one lifted from Paula Deen.
Ingredients
- 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Paula Deen’s Green Bean Casserole
Ingredients
- 1/3 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2.8-ounce) can French-fried onion rings
- Pinch House Seasoning, recipe follows
- 1 cup grated Cheddar
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Gourmet Sweet Potato Classic
Another one lifted from allrecipes.com. Contributed by Heather.
This will be our first Thanksgiving trying this recipe. It sounds amazing, yet I’m a little skeptical of it not having marshmallows on top. There’s no promising that a few won’t ‘accidently’ wind up on them anyway.
Serves 8
Ingredients:
- 5 sweet potatoes
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar (Most reviewers state this was way too much. I’ll be trying 1/3 cup.)
- 2 tablespoons heavy cream
- 1/4 cup butter, softened
- 3 tablespoons all-purpose flour
- 3/4 cup packed light brown sugar (Again, lowering this to 2/3 cup because of sweetness.)
- 1/2 cup chopped pecans
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Prep Time: 20 Min / Cook Time: 1 Hr 5 Min / Ready In: 1 Hr 25 Min
Nutritional Information
Amount Per Serving Calories: 334 | Total Fat: 14.3g | Cholesterol: 88mg
Mom’s Cheddar Cheese Ball
Courtesy of my momma. I remember this always being a crowd pleaser at parties and family get-togethers. My brother especially made sure he was always in arm’s reach of it.
Ingredients:
- 1 package (8 oz.) cream cheese
- 8 oz. sharp cheddar cheese
- 1/4 cup onion, minced
- 1/2 small can chopped olives
- 1/2 small jar diced pimiento
- 1 tablespoon Worcestershire sauce
- 1 bag chopped pecans
Directions:
Place cheeses in small mixer bowl; let stand at room temperature until softened. Add onions, olives, pimiento, and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover. Chill at least 8 hours.
Shape into large ball. Roll the ball in pecans. Place on serving plate. Cover; chill for 2 more hours, or until firm.
Arrange crackers around ball and serve as a spread.
Out of this World Turkey Brine
Courtesy to sudemers from allrecipes.com
Ingredients
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
Directions
- In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
**Use a large bucket, oven bag (Reynold’s), or trash bag to hold turkey and brine. If there is not enough room in the fridge, place bagged turkey in an ice chest and cover with 2 bags of ice to keep cold. Make sure to rinse turkey inside and out before cooking.
