Contributor: Ann Bridges
CC Original
1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk
Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream. Pour into molds and freeze.
Printable Version
Friday, September 16, 2011
Party Punch
Contributor: Ann Bridges
CC Original
2 cups sugar
2 packages Kool-Aid
1 quart water
Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired. Mix together and bring to boil. Cool. add the following:
12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice
Add 2 quarts 7-UP at serving time. Makes 2 gallons, serves 50.
Printable Version
CC Original
2 cups sugar
2 packages Kool-Aid
1 quart water
Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired. Mix together and bring to boil. Cool. add the following:
12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice
Add 2 quarts 7-UP at serving time. Makes 2 gallons, serves 50.
Printable Version
Slush
Contributor: Peggy Rasmussen
CC Original
"Start this early in the morning and stir frequently until too thick to stir. Great for summer weddings."
1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water
Make in an ice cream bucket. Add water to top of bucket. Serve with 7-UP.
Printable Version
CC Original
"Start this early in the morning and stir frequently until too thick to stir. Great for summer weddings."
1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water
Make in an ice cream bucket. Add water to top of bucket. Serve with 7-UP.
Printable Version
Orange Julius
Contributor: Wilma Fisher
CC Original
3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Mix in blender. Cover and blend until smooth, about 30 minutes.
Printable Version
CC Original
3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Mix in blender. Cover and blend until smooth, about 30 minutes.
Printable Version
Citric Acid Punch
Contributor: Mable Cox
CC Original
5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid
Put sugar in large container in a little water to dissolve. Add juices and ice. Dissolve acid in water and add. Takes only a few minutes.
Printable Version
CC Original
5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid
Put sugar in large container in a little water to dissolve. Add juices and ice. Dissolve acid in water and add. Takes only a few minutes.
Printable Version
Easy Caramels
Contributor: Mable Cox
CC Original
1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla
Melt margarine in a 3 quart saucepan. add sugar and salt. Blend in syrup, add milk, stirring constantly. Cook and stir over medium heat to 245 degrees. Add vanilla. Pour into well-buttered 9x9" pan. Cool thoroughly. Cut and warp. For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk. You may also add walnuts.
Printable Version
CC Original
1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla
Melt margarine in a 3 quart saucepan. add sugar and salt. Blend in syrup, add milk, stirring constantly. Cook and stir over medium heat to 245 degrees. Add vanilla. Pour into well-buttered 9x9" pan. Cool thoroughly. Cut and warp. For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk. You may also add walnuts.
Printable Version
Maraschino Cherries
Contributor: Mable Cox
CC Original
Drain cherries overnight in colander. Melt some fondant over hot water (do not boil). Drop cherry in fondant, life out with a fork. Scrape bottom of fork on side of kettle, drop cherry onto waxed paper. Dip in chocolate. Don't do too many head before dipping, as the juice from the cherry will melt the fondant.
Printable Version
CC Original
Drain cherries overnight in colander. Melt some fondant over hot water (do not boil). Drop cherry in fondant, life out with a fork. Scrape bottom of fork on side of kettle, drop cherry onto waxed paper. Dip in chocolate. Don't do too many head before dipping, as the juice from the cherry will melt the fondant.
Printable Version
Panocha
Contributor: Mable Cox
CC Original
1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.
Mix sugars, milk, butter, vanilla, nuts and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
CC Original
1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.
Mix sugars, milk, butter, vanilla, nuts and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
Fudge
Contributor: Mable Cox
CC Original
3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup
Mix sugar, milk, cocoa, butter and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
CC Original
3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup
Mix sugar, milk, cocoa, butter and corn syrup. Cook to soft ball stage. Pour onto a marble slab or platter to cool (just warm to the hand.) Beat until creamy, knead until soft. Roll into balls or pour into a pan.
Printable Version
Foundation Cream Candy
Contributor: Mable Cox
CC Original
3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup
Mix sugar, butter, syrup and milk. Bring to boiling point slowly. Cook until a soft ball can be formed in cold water. Pour onto a marble slab or platter to cool. When cool, beat until creamy. Knead. Flavor as desired (vanilla, orange, peppermint, etc. may be used.) When vanilla is used, add walnuts, coconut or candied cherries. Color as desired.
Note: Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:
4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar
Bring sugar, water and syrup to a boil. Add cream of tartar when it begins to boil.
Printable Version
CC Original
3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup
Mix sugar, butter, syrup and milk. Bring to boiling point slowly. Cook until a soft ball can be formed in cold water. Pour onto a marble slab or platter to cool. When cool, beat until creamy. Knead. Flavor as desired (vanilla, orange, peppermint, etc. may be used.) When vanilla is used, add walnuts, coconut or candied cherries. Color as desired.
Note: Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:
4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar
Bring sugar, water and syrup to a boil. Add cream of tartar when it begins to boil.
Printable Version
English Toffee
Contributor: Shelley Jones
CC Original
Butter 9" square pan. Line bottom with 1/2 cup coarsely chopped nuts.
Mix and cook over high heat, stirring constantly:
1 cup butter
2 T water
1 cup sugar
Pour into pan. Let stand 5 minutes.
Put 5 Hershey chocolate bars on top. When melted, spread evening and sprinkle with chopped nuts.
Printable Version
CC Original
Butter 9" square pan. Line bottom with 1/2 cup coarsely chopped nuts.
Mix and cook over high heat, stirring constantly:
1 cup butter
2 T water
1 cup sugar
Pour into pan. Let stand 5 minutes.
Put 5 Hershey chocolate bars on top. When melted, spread evening and sprinkle with chopped nuts.
Printable Version
Toffee
Contributor: Josephine Crosby
CC Original
1 lb butter (melt in heavy pan)
2 T white Karo
6 T water
2 cups sugar
Stir and boil to 282 degrees.
Chop 1/2 lb pecans. Spread pecans and chocolate chips in pan. Pour toffee over this. On top place a giant Hershey bar on hot mixture and spread with a knife as it melts.
Printable Version
CC Original
1 lb butter (melt in heavy pan)
2 T white Karo
6 T water
2 cups sugar
Stir and boil to 282 degrees.
Chop 1/2 lb pecans. Spread pecans and chocolate chips in pan. Pour toffee over this. On top place a giant Hershey bar on hot mixture and spread with a knife as it melts.
Printable Version
Mint Balls
Contributor: Lola Tippetts
CC Original
1 pint whipping cream
1 large package miniature marshmallows
1/2 cup crushed peppermints
1/2 cup chopped pecans
1 package nut fudge cookies
Whip cream. Fold in rest. Cover and chill. Scoop into balls. Roll in crushed chocolate cookies. Freeze. Let thaw 1/2 hour before serving. Great at Christmas and for parties.
Printable Version
CC Original
1 pint whipping cream
1 large package miniature marshmallows
1/2 cup crushed peppermints
1/2 cup chopped pecans
1 package nut fudge cookies
Whip cream. Fold in rest. Cover and chill. Scoop into balls. Roll in crushed chocolate cookies. Freeze. Let thaw 1/2 hour before serving. Great at Christmas and for parties.
Printable Version
Mints
Contributor: Phyllis Donley
CC Original
1 (8 oz) package cream cheese
peppermint oil
4-8 cups powdered sugar
Mix with mixer until almost mixed. Knead by hand until smooth. Form into small balls, roll in sugar, flatten with tongs of fork.
Printable Version
CC Original
1 (8 oz) package cream cheese
peppermint oil
4-8 cups powdered sugar
Mix with mixer until almost mixed. Knead by hand until smooth. Form into small balls, roll in sugar, flatten with tongs of fork.
Printable Version
Dandy Cocoa Candy
Contributor: Sally Davis
CC Original
1/3 cup cocoa
1/2 cup honey
1/2 cup whipped cream
2 T milk powder
1 tsp peppermint or vanilla flavoring
1 cup mixed nuts, seeds or coconut
Mix well together. Add enough coconut or milk powder to make stiff. Form into a roll and wrap in waxed paper. Chill and slice or make into bars and chill. Easy for kids to make!
Printable Version
CC Original
1/3 cup cocoa
1/2 cup honey
1/2 cup whipped cream
2 T milk powder
1 tsp peppermint or vanilla flavoring
1 cup mixed nuts, seeds or coconut
Mix well together. Add enough coconut or milk powder to make stiff. Form into a roll and wrap in waxed paper. Chill and slice or make into bars and chill. Easy for kids to make!
Printable Version
Strawberry Candies
Contributor: Joleen Crosby
CC Original
14 oz. sweetened condensed milk
1 lb coconut, finely ground
2 (3 oz.) package strawberry jello
1 cup finely ground almonds
1 T sugar
1 tsp vanilla
combine milk, coconut, 1 (3 oz.) package jello, almonds, sugar and vanilla, mixing well. Shape into strawberries. Roll candies in remaining jello, coating well. Make leaves with royal icing using decorating tip #67. Let dry thoroughly and store in covered container. Yield 6 dozen.
Royal Icing
1 large egg white
1/4 tsp cream of tartar
1 3/4 cup sifted powdered sugar
Combine egg white and cream of tartar in mixing bowl. Beat at medium speed until frothy. Gradually add powdered sugar, mixing well. Beat for 5 minutes or until stiff. Keep covered when not using. Yield 2/3 cups.
Printable Version
CC Original
14 oz. sweetened condensed milk
1 lb coconut, finely ground
2 (3 oz.) package strawberry jello
1 cup finely ground almonds
1 T sugar
1 tsp vanilla
combine milk, coconut, 1 (3 oz.) package jello, almonds, sugar and vanilla, mixing well. Shape into strawberries. Roll candies in remaining jello, coating well. Make leaves with royal icing using decorating tip #67. Let dry thoroughly and store in covered container. Yield 6 dozen.
Royal Icing
1 large egg white
1/4 tsp cream of tartar
1 3/4 cup sifted powdered sugar
Combine egg white and cream of tartar in mixing bowl. Beat at medium speed until frothy. Gradually add powdered sugar, mixing well. Beat for 5 minutes or until stiff. Keep covered when not using. Yield 2/3 cups.
Printable Version
Heath Bars
Contributor: Ina Welling
CC Original
Mix together and stir. Bring to a boil for 3-05 minutes or until heavy looking:
1 cup butter
1 cup brown sugar
Have ready soda/club crackers filled into cookie sheet. Pour syrup (above) over. Place in oven at 350 degrees for 5 minutes. Sprinkle thoroughly with chocolate chips. Spread with knife. Set awhile, then mark and cut into chips.
Printable Version
CC Original
Mix together and stir. Bring to a boil for 3-05 minutes or until heavy looking:
1 cup butter
1 cup brown sugar
Have ready soda/club crackers filled into cookie sheet. Pour syrup (above) over. Place in oven at 350 degrees for 5 minutes. Sprinkle thoroughly with chocolate chips. Spread with knife. Set awhile, then mark and cut into chips.
Printable Version
Cherry Mash Bars (Twin Bings)
Contributor: Ina Welling
CC Original
1 cup sugar
2 T margarine
1/4 tsp salt
1/3 cup half-and-half or evaporated milk
1 cup miniature marshmallows
1 cup cherry chips
1 cup chocolate chips
1 cup salted Spanish peanuts
1/2 cup peanut butter
Combine sugar, butter or margarine, salt and milk in 1 1/2 - 2 quart saucepan. Boil over medium high heat for 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8" or 9" square pan which has been lined with waxed paper.
Melt chocolate chips with peanut butter in small saucepan over low heat, stirring constantly. (I sometimes use a double boiler.) Stir in peanuts. Spread over cherry layer. When cool, cut into squares. If desired, refrigerate for faster setting.
Printable Version
CC Original
1 cup sugar
2 T margarine
1/4 tsp salt
1/3 cup half-and-half or evaporated milk
1 cup miniature marshmallows
1 cup cherry chips
1 cup chocolate chips
1 cup salted Spanish peanuts
1/2 cup peanut butter
Combine sugar, butter or margarine, salt and milk in 1 1/2 - 2 quart saucepan. Boil over medium high heat for 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8" or 9" square pan which has been lined with waxed paper.
Melt chocolate chips with peanut butter in small saucepan over low heat, stirring constantly. (I sometimes use a double boiler.) Stir in peanuts. Spread over cherry layer. When cool, cut into squares. If desired, refrigerate for faster setting.
Printable Version
Sticky Caramel Corn
Contributor: June Minchow
CC Original
"Julie's college friend shared this recipe with us."
1 cube margarine
1 cup canned milk (not condensed)
2 cups brown sugar
vanilla
salt
Cook together first three ingredients to soft ball. Add salt and vanilla. Pour over popped corn. to make it a little less sticky, add 1/2 cup Karo syrup.
Printable Version
CC Original
"Julie's college friend shared this recipe with us."
1 cube margarine
1 cup canned milk (not condensed)
2 cups brown sugar
vanilla
salt
Cook together first three ingredients to soft ball. Add salt and vanilla. Pour over popped corn. to make it a little less sticky, add 1/2 cup Karo syrup.
Printable Version
Caramel Corn
Contributor: Karen Peterson
CC Original
8 quarts popped corn
1 1/3 cups sugar
1 cup butter or margarine
1/2 cup Karo syrup
1 tsp vanilla
Cook syrup to hard crack stage, add vanilla, and pour over salted popped corn. I put corn on my cabinet top and separate corn as soon as I can handle it.
Printable Version
CC Original
8 quarts popped corn
1 1/3 cups sugar
1 cup butter or margarine
1/2 cup Karo syrup
1 tsp vanilla
Cook syrup to hard crack stage, add vanilla, and pour over salted popped corn. I put corn on my cabinet top and separate corn as soon as I can handle it.
Printable Version
Hot Chocolate Mix
Contributor: Peggy Rasmussen
CC Original
8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar
Mix dry ingredients. Add 2 heaping teaspoons to hot water to serve. Great for camping trips.
Printable Version
CC Original
8-10 cups dry milk
1 lb. Quik
6 oz. coffee creamer
3/4 cup sugar
Mix dry ingredients. Add 2 heaping teaspoons to hot water to serve. Great for camping trips.
Printable Version
Rosy Punch
Contributor: Ruth Eyre
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2" sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.
Printable Version
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2" sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.
Printable Version
Orange Punch
Contributor: Mable Cox
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
CC Original
6 oz frozen orange juice
6 oz frozen lemon juice
12 cups cold water
1 1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together and serve cold or hot.
Printable Version
Russian Refresher Mix
Contributor: Ann Bridges
CC Original
2 cups Tang
1 (3 oz) package pre-sweetened lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves
Add 2-3 teaspoons of mix to 1 cup hot water for a warmer-upper.
Printable Version
CC Original
2 cups Tang
1 (3 oz) package pre-sweetened lemonade mix
1 1/3 cups sugar
1 tsp cinnamon
1/4 tsp cloves
Add 2-3 teaspoons of mix to 1 cup hot water for a warmer-upper.
Printable Version
Hot Russian Tea
Contributor: Ann Bridges
CC Original
5 quarts water
3 cups sugar
4 sticks cinnamon
1/2 tsp cloves
Bring to boil. Add:
1 large can pineapple juice
1 large can frozen orange juice
1 large can frozen lemon juice
Serve hot. Will serve 30.
Printable Version
CC Original
5 quarts water
3 cups sugar
4 sticks cinnamon
1/2 tsp cloves
Bring to boil. Add:
1 large can pineapple juice
1 large can frozen orange juice
1 large can frozen lemon juice
Serve hot. Will serve 30.
Printable Version
Sunday, September 11, 2011
Yogurt Shake
Contributor: Miriam Roberts
CC Original
1 1/2 cups plain yogurt
1 cup crushed pineapple
1 3/4 cups milk
1 ripe banana
3 T sugar
1 1/2 cups frozen strawberries
Add ingredients to blend and blend to make a 5-cup batch.
Printable Version
CC Original
1 1/2 cups plain yogurt
1 cup crushed pineapple
1 3/4 cups milk
1 ripe banana
3 T sugar
1 1/2 cups frozen strawberries
Add ingredients to blend and blend to make a 5-cup batch.
Printable Version
Slush Punch
Contributor: Mable Cox
CC Original
4 cups sugar
10 cups water
Boil together, let cool. Add:
12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up
Freeze. For serving, mix slush with 7-Up. Serves 60.
Printable Version
CC Original
4 cups sugar
10 cups water
Boil together, let cool. Add:
12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up
Freeze. For serving, mix slush with 7-Up. Serves 60.
Printable Version
Cherry Syrup
Contributor: Enid Sanderson
CC Original
"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."
CC Original
"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."
1 3/4 cup juice
1 tsp almond extract
1/2 cup sugar
1 1/2 T Clear Jell
Mix dry ingredients, then add liquid and stir well.
Blueberry Syrup
Contributor: Enid Sanderson
CC Original
"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."
1 3/4 cup juice
1 T mapeling (optional)
1/2 cup sugar
1 1/2 T Clear Jell
Mix dry ingredients, then add liquid and stir well.
Printable Version
CC Original
"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."
1 3/4 cup juice
1 T mapeling (optional)
1/2 cup sugar
1 1/2 T Clear Jell
Mix dry ingredients, then add liquid and stir well.
Printable Version
Cheese Ball
Contributor: Lola Tippetts
CC Original
"I make these during Christmas holidays."
1 cup butter/margarine
3 T heavy cream
6 oz. softened cream cheese
8 oz cheddar cheese
3 tsp pimento
5 oz blue cheese
2 glasses Old English sharp cheese spread
Beat until smooth. Chill. Make ball and roll in crushed nuts.
Printable Version
CC Original
"I make these during Christmas holidays."
1 cup butter/margarine
3 T heavy cream
6 oz. softened cream cheese
8 oz cheddar cheese
3 tsp pimento
5 oz blue cheese
2 glasses Old English sharp cheese spread
Beat until smooth. Chill. Make ball and roll in crushed nuts.
Printable Version
Spicy Texas Beef Dip
Contributor: Miriam Roberts
CC Original
Place in skillet:
1 lb ground beef
1/2 clove garlic
3/4 cup chopped onion (dry may be substituted)
1/2 cup chopped green pepper
Cook until meet is lightly browned and onion is tender. Drain off grease. Stir in:
8 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper
Cover and simmer gently for 10 minutes. Add:
8 oz softened cream cheese
1/3 cup grated Parmesan cheese
Heat until cream cheese is melted and well-combined. Serve warm with nacho chips. Makes 3 cups.
Printable Version
CC Original
Place in skillet:
1 lb ground beef
1/2 clove garlic
3/4 cup chopped onion (dry may be substituted)
1/2 cup chopped green pepper
Cook until meet is lightly browned and onion is tender. Drain off grease. Stir in:
8 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper
Cover and simmer gently for 10 minutes. Add:
8 oz softened cream cheese
1/3 cup grated Parmesan cheese
Heat until cream cheese is melted and well-combined. Serve warm with nacho chips. Makes 3 cups.
Printable Version
Layered Ranchero Dip
Contributor: Frankleen Cozzens
CC Original
2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips
On large serving platter, thinly spread bean dip. Combine sour cream, mayonnaise taco seasoning. Spread over bean dip. Spread chilies over this. Peel, pit and mash avocados. Combine lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with chips and enjoy!
Printable Version
CC Original
2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips
On large serving platter, thinly spread bean dip. Combine sour cream, mayonnaise taco seasoning. Spread over bean dip. Spread chilies over this. Peel, pit and mash avocados. Combine lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with chips and enjoy!
Printable Version
Vegetable Dip (Dill Dip)
Contributor: June Minchow
CC Original
1 cup mayonnaise
1 large container sour cream
1 T dry Hidden Valley Ranch dressing mix
1 T Lawry's seasoning salt
1 T dill weed
Mix and serve with fresh vegetables, like carrots, broccoli, celery, etc. Also a tasty dip on crackers or Ruffles.
Printable Version
CC Original
1 cup mayonnaise
1 large container sour cream
1 T dry Hidden Valley Ranch dressing mix
1 T Lawry's seasoning salt
1 T dill weed
Mix and serve with fresh vegetables, like carrots, broccoli, celery, etc. Also a tasty dip on crackers or Ruffles.
Printable Version
Taco Dip
Contributor: Miriam Roberts
CC Original
1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives
Spread each ingredient on round serving tray in order listed, layer on layer. Serve with tortilla chips.
Printable Version
CC Original
1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives
Spread each ingredient on round serving tray in order listed, layer on layer. Serve with tortilla chips.
Printable Version
Guacamole
Contributor: Deborah Wambeke
CC Original
Mash 2 rip avocados. Blend in:
1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
Makes 2 1/2 cups.
Note: I don't use that much onion. Add only to taste.
Printable Version
CC Original
Mash 2 rip avocados. Blend in:
1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
Makes 2 1/2 cups.
Note: I don't use that much onion. Add only to taste.
Printable Version
Honey Butter
Contributor: Unknown
CC Original
2 cups honey
1 cup butter
2 egg yolks
1/2 tsp vanilla
Put butter and eggs in bowl. Add honey gradually, beating all the time.
Printable Version
CC Original
2 cups honey
1 cup butter
2 egg yolks
1/2 tsp vanilla
Put butter and eggs in bowl. Add honey gradually, beating all the time.
Printable Version
Pancake Fluff
Contributor: Shelley Jones
CC Original
8 eggs
2 cups milk
1 cup flour
1/8 cup salt
1/2 cup butter, melted in pan
Beat after each addition and pour into a 9 x 13" pan. Bake at 425 degrees for 20 minutes. Cut into squares and serve with syrup.
Printable Version
CC Original
8 eggs
2 cups milk
1 cup flour
1/8 cup salt
1/2 cup butter, melted in pan
Beat after each addition and pour into a 9 x 13" pan. Bake at 425 degrees for 20 minutes. Cut into squares and serve with syrup.
Printable Version
Thursday, September 8, 2011
Creamy Coconut Cake
Contributor: Joleen Crosby
CC Original
1 white cake mix
1 can Coco Casa-cream of coconut
8 oz. Cool Whip
2/3 cup flaked coconut
Bake cake as directed. Cool completely. When cool, make holes the size of a pencil around the whole cake. Pour 1/2 can of cream of coconut over cake and let run into holes. Mix Cool whip and remainder of coconut cream together. Add coconut and mix together well. Spread on cake. Sprinkle more coconut on top of cake.
Printable Version
CC Original
1 white cake mix
1 can Coco Casa-cream of coconut
8 oz. Cool Whip
2/3 cup flaked coconut
Bake cake as directed. Cool completely. When cool, make holes the size of a pencil around the whole cake. Pour 1/2 can of cream of coconut over cake and let run into holes. Mix Cool whip and remainder of coconut cream together. Add coconut and mix together well. Spread on cake. Sprinkle more coconut on top of cake.
Printable Version
Chocolate Syrup Brownies
Contributor: Joleen Crosby
CC Orginal
1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey's chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips
Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour. Stir in nuts and chips. Pour into greased and floured 9 x 13" pan. Bake until toothpick inserted in center comes out clean. Cool completely. Frost, if desired.
Easy Milk Chocolate Frosting
Melt 3 T margarine in medium pan. Stir in 2 T cocoa until dissolved. Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies and let set until firm.
Printable Version
CC Orginal
1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey's chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips
Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour. Stir in nuts and chips. Pour into greased and floured 9 x 13" pan. Bake until toothpick inserted in center comes out clean. Cool completely. Frost, if desired.
Easy Milk Chocolate Frosting
Melt 3 T margarine in medium pan. Stir in 2 T cocoa until dissolved. Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies and let set until firm.
Printable Version
Tuesday, September 6, 2011
Apple Crisp
Contributor: Peggy Rasmussen
CC Original
"This is a 'cut down' recipe I got from Nellie Rasmussen at the school hot lunch room."
Peel and slice 4-5 cups of apples. Cover with mixture of:
3/4 cup sugar
1/4 cup corn starch
Bring to boil and cook until apples are tender (you may have to add some water). Pour into 9x13" pan.
Melt 3/4 cup butter. Mix in:
2 cups oatmeal
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cups flour
1 cup brown sugar
Place crumb mixture over apples. Bake at 350 degrees for 25-30 minutes. top with whipped cream.
Note: Is good served warm or cold. May also be served with vanilla ice cream for a cool fruity dessert.
Printable Version
CC Original
"This is a 'cut down' recipe I got from Nellie Rasmussen at the school hot lunch room."
Peel and slice 4-5 cups of apples. Cover with mixture of:
3/4 cup sugar
1/4 cup corn starch
Bring to boil and cook until apples are tender (you may have to add some water). Pour into 9x13" pan.
Melt 3/4 cup butter. Mix in:
2 cups oatmeal
3/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 cups flour
1 cup brown sugar
Place crumb mixture over apples. Bake at 350 degrees for 25-30 minutes. top with whipped cream.
Note: Is good served warm or cold. May also be served with vanilla ice cream for a cool fruity dessert.
Printable Version
Strawberry Cake
Contributor: Joleen Crosby
CC Original
1 white cake mix
1/2 cup mashed strawberries
1 small package strawberry jello
2 T flour
4 eggs
3/4 cup oil
Beat everything except strawberries together. Then add strawberries and beat well. Bake in greased and flour pan(s) 35-40 minutes at 350 degrees.
Strawberry Butter Icing
Blend together:
1/3 cup soft butter
3 cups sifted powdered sugar
Stir in until smooth:
3-4 tablespoons crushed fresh or frozen strawberries
Note: For extra richness, add 1 egg yolk.
Printable Version
CC Original
1 white cake mix
1/2 cup mashed strawberries
1 small package strawberry jello
2 T flour
4 eggs
3/4 cup oil
Beat everything except strawberries together. Then add strawberries and beat well. Bake in greased and flour pan(s) 35-40 minutes at 350 degrees.
Strawberry Butter Icing
Blend together:
1/3 cup soft butter
3 cups sifted powdered sugar
Stir in until smooth:
3-4 tablespoons crushed fresh or frozen strawberries
Note: For extra richness, add 1 egg yolk.
Printable Version
Tender Crisp Sugar Cookies
Contributor: Lola Tippetts/Mildred Snelders
CC Original
1 cup butter
1 cup Crisco
1 cup white sugar
1 cup powdered sugar
3 teaspoons vanilla
2 eggs
Place in mixer and add the following dry mixture:
4 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon soda
Drop by teaspoon and flatten with glass dipped in sugar. Bake 10 minutes at 350 degrees.
Printable Version
CC Original
1 cup butter
1 cup Crisco
1 cup white sugar
1 cup powdered sugar
3 teaspoons vanilla
2 eggs
Place in mixer and add the following dry mixture:
4 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon soda
Drop by teaspoon and flatten with glass dipped in sugar. Bake 10 minutes at 350 degrees.
Printable Version
Cheesecake
Contributor: Lola Tippetts
CC Original
Crumb crust:
19 graham crackers
1/2 cup margarine
1/2 cup sugar
1 medium can crushed pineapple
1 package lemon jello dissolved in 1 cup hot water
Let stand until cool. Whip. Add juice of one lemon. Add ot a mixture of:
1 ice-cold evaporated milk (whipped
1-8oz package cream cheese
1 cup sugar
Whip until thoroughly mixed.
Put part of crumb crust on bottom of pan and add above mixture. Cover with remaining crumb crust. Chill.
Printable Version
CC Original
Crumb crust:
19 graham crackers
1/2 cup margarine
1/2 cup sugar
1 medium can crushed pineapple
1 package lemon jello dissolved in 1 cup hot water
Let stand until cool. Whip. Add juice of one lemon. Add ot a mixture of:
1 ice-cold evaporated milk (whipped
1-8oz package cream cheese
1 cup sugar
Whip until thoroughly mixed.
Put part of crumb crust on bottom of pan and add above mixture. Cover with remaining crumb crust. Chill.
Printable Version
Grandma Rasmussen's Oatmeal Cookies
Contributor: LaVerl Rasmussen
CC Original
:"A family favorite."
1 cup raisins boiled so you have 8 tablespoons of juice.
Add:
1 cup shortening
1 cup sugar
1 teaspoon soda
1/2 teaspoon baking powder
2 eggs
2 cups oatmeal
2 cups flour
1 cup chopped nuts
1/2 teaspoon salt
Mix in given order. Drop by teaspoon onto oiled cookie sheet. Bake 10-12 minutes at 350 degrees. Remove from pan while hot.
Printable Version
CC Original
:"A family favorite."
1 cup raisins boiled so you have 8 tablespoons of juice.
Add:
1 cup shortening
1 cup sugar
1 teaspoon soda
1/2 teaspoon baking powder
2 eggs
2 cups oatmeal
2 cups flour
1 cup chopped nuts
1/2 teaspoon salt
Mix in given order. Drop by teaspoon onto oiled cookie sheet. Bake 10-12 minutes at 350 degrees. Remove from pan while hot.
Printable Version
Russian Teacakes (Wedding Cakes)
Contributor: Joleen Crosby
CC Original
1 cup softened margarine
1/2 cup powdered sugar
1 T vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup chopped nuts
Mix thoroughly margarine, sugar and vanilla. Work in flour, slat and nuts until dough holds together. Shape dough into 1" balls. Place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. (About 4 dozen cookies.)
Printable Version
CC Original
1 cup softened margarine
1/2 cup powdered sugar
1 T vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup chopped nuts
Mix thoroughly margarine, sugar and vanilla. Work in flour, slat and nuts until dough holds together. Shape dough into 1" balls. Place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. (About 4 dozen cookies.)
Printable Version
Saturday, September 3, 2011
Strawberry Sparkle Cake
Contributor: Ann Bridges
CC Original
1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring
Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries. Place cake, widest side down, on a service plate. Cut a 1" layer from the top and set aside. Cute around cake 1" from outer edge to within 1" from the bottom. Gently remove the section of cake between cuts, tearing it into small bits. Fold pieces into strawberry mix and pour it into cake shell. Place cake layer on top.
Whip cream until thick. Stir in sugar and a few drops of red coloring until pink. Spread pink cream over top and sides of cake. Decorate with whole strawberries if desired. Refrigerate until served (at least 1 hour). Serves 12-16.
Printable Version
CC Original
1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring
Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries. Place cake, widest side down, on a service plate. Cut a 1" layer from the top and set aside. Cute around cake 1" from outer edge to within 1" from the bottom. Gently remove the section of cake between cuts, tearing it into small bits. Fold pieces into strawberry mix and pour it into cake shell. Place cake layer on top.
Whip cream until thick. Stir in sugar and a few drops of red coloring until pink. Spread pink cream over top and sides of cake. Decorate with whole strawberries if desired. Refrigerate until served (at least 1 hour). Serves 12-16.
Printable Version
Caramel Puffed Wheat
Contributor: Joleen Crosby
CC Original
Boil to soft ball stage:
1 cup margarine
1 cup light Karo syrup
2 cups brown sugar
dash of salt
Remove from heat and stir in 1 can sweetened condensed milk (14 oz). Cool slightly and pour over 5-6 quarts puffed wheat.
Printable Version
CC Original
Boil to soft ball stage:
1 cup margarine
1 cup light Karo syrup
2 cups brown sugar
dash of salt
Remove from heat and stir in 1 can sweetened condensed milk (14 oz). Cool slightly and pour over 5-6 quarts puffed wheat.
Printable Version
Chocolate Dessert
Contributor: Ann Bridges
CC Original
1/2 cup bvutter
1 cup powdered sugar
3 eggs, separated
1 1/2 oz unsweetened chocolate
1 cup crushed vanilla wafers
1 cup chopped nuts
1 cup salad marshmallows
1 cup heavy cream
Cream butter and sugar together until fluffy. Add egg yolks and beat. Add melted chocolate gradually, beating constantly. Add 1/2 cup nuts. Fold in stiffly beaten egg whites. Beat again.
Put 1/2 cup crushed in 9x9" pan. Carefully spoon above mixture over cookies. Set in refrigerator.
Whip cream; combine remaining nuts and marshmallows. Spread over top of chocolate mixture. Top with remaining crumbs. Refrigerate for several hours. Makes 9 servings.
Printable Version
CC Original
1/2 cup bvutter
1 cup powdered sugar
3 eggs, separated
1 1/2 oz unsweetened chocolate
1 cup crushed vanilla wafers
1 cup chopped nuts
1 cup salad marshmallows
1 cup heavy cream
Cream butter and sugar together until fluffy. Add egg yolks and beat. Add melted chocolate gradually, beating constantly. Add 1/2 cup nuts. Fold in stiffly beaten egg whites. Beat again.
Put 1/2 cup crushed in 9x9" pan. Carefully spoon above mixture over cookies. Set in refrigerator.
Whip cream; combine remaining nuts and marshmallows. Spread over top of chocolate mixture. Top with remaining crumbs. Refrigerate for several hours. Makes 9 servings.
Printable Version
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