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Punch Bowl Cake
(this is soooo good!!)
Pound cake (homemade or store-bought)
1 large box Vanilla Instant Pudding Mix
3 cups milk
8 oz carton of
sour cream
Large Cool Whip
3 cups Strawberries
1/4 cup sugar
Slice strawberries. Add sugar and a little
watter. Stir and refrigerate. Mix pudding according to package directions. Stir in sour cream and 1/2 the Cool Whip. Break
the cake into bite-sized pieces. Line bottom of a punch bowl with 1/3 of the cake pieces. Top with 1/3 of the strawberries.
Pour 1/3 pudding mixture on top of strawberries. Repeat layers twice and then top with remaining Cool Whip.
Recipe for June
Homemade Oreo Cookies
2 Devil's Food Cake Mixes (Pillsbury)
1 Crisco
Stick
4 3ggs
Cream Cheese Frosting (your own favorite recipe or store-bought)
Pour dry cake mixes
into a large bowl. Add other ingredients. Mix WELL with clean hands or a strong mixer. The dough will be compact and thick.
Roll mix into small balls (1-1 1/2 " diameter). Bake at 350 on cookie sheet for 9-11 minutes. Cool cookies on a rack.
Use two cookies to make a cookie sandwich with frosting in the middle. Recipe
for May
Peanutbutter Cup Cookies
1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
2 TBSP milk
1/4 cup margerine (softened)
1/4 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1/2 cup
peanutbutter
1 egg (beaten)
1 tsp vanilla extract
40 minature Reese's Peanutbutter Cups
Preheat
oven to 375. Sift flour and salt in a small bowl and set aside. Cream margerine, Crisco, and sugars in a mixing bowl. Add
egg and vanilla. Dissolve soda in milk and add to sugar mixture. Add flour and salt. Mix. Divide dough into 40 balls (about
1 inch). Press balls into an ungreased muffin pan. Cook for 8-10 minutes. While cookies are baking remove wrappers from Peanutbutter
Cups. When cookies are done, remove from oven and press a piece of candy into the center of each immediately. Allow to cool
and remove from pan carefully. Recipe
for April Gail’s Hershey
Bar Pound Cake 2 cups sugar
7 Hershey bars 1 can Hershey’s syrup
2 sticks butter 2 ½ cups all purpose flour
4 eggs ½ tsp salt
½ tsp baking soda 1 cup buttermilk Preheat
oven to 325. Lightly grease and flour a pound cake pan. Break Hershey bars into pieces and melt along with Hershey syrup in
the microwave – stirring regularly. Set aside to cool. Cream butter and sugar, add eggs. Dissolve soda in buttermilk
then add to butter/sugar mixture. Mix flour with salt and add. Pour in cooled chocolate and mix well. Bake for 1 ½
hours. Cool completely before serving. Good with a scoop of vanilla ice cream. Recipe for March
Crockpot Chicken Enchiladas Submitted by Kristy 1
can of Enchilada Sauce
Frozen Chicken Tenderloins (at least 1 per person)
Cooked Rice
Grated Cheese
Sour
Cream
Tortillas (large)
Put frozen chicken and enchilada sauce in the crock pot and turn it to low. Once the
chicken is cooked, remove it from the sauce and shred it. Return to sauce and allow family members to 'build' their own
enchilada using any (or all) of the ingredients listed by taking a tortilla, putting a layer of sour cream, rice,
chicken and cheese. Then roll and eat. Note from Betsy - When we did this I used a box of Spanish Rice. It was delicious and fun for the
kids. Reciple for February Easy
Cream Cheese Danish 2 cans refrigerated crescent rolls 2 8
oz packages of cream cheese 3/4 cups granulated
sugar 1 tsp vanilla extract 2 tsps sour cream Preheat oven to 350. Lightly grease a casserole dish and press one
can of the crescent rolls into the bottom for the crust. Pinch the seams together. In a mixing bowl combine cream cheese
(softened), sugar, vanilla and sour cream. Spread filling on top of crust and then top with other can of rolls. Bake for 20-25
minutes. While danish is cooking, prepared glaze: 1 cup confectioner's sugar 1 tbsp milk 1 tbsp melted margerine. Mix the above together
well. When danish is done, drizzle glaze over the top and then allow danish to cool. Serve warm but not hot. Recipe
for January Sausage Balls 1 lb regular Jimmy Dean
pork sausage 2 cups Bisquick 1 1/2 cups grated cheddar cheese 1/2 tsp chili powder 1/2
tsp garlic salt Mix ingredients together well. Roll into 1 inch balls and place about an inch apart on a cookie sheet. Preheat oven
to 350 and bake for 10-12 minutes. Allow to cool and serve warm. Can be frozen and re-heated. For recipes from earlier months please click the drop-down
box and choose "Recipe Archives". Thanks! Recipe for September
Keith's Chicken
This is one of my favorite recipes but I can't
put in in a book because it calls for Cooking Sherry. Anyone who feels funny about using it - feel free to leave it out -
but I've been assured that all the alcohol evaporates during the cooking process.
4 chicken breasts
1 stick
margarine
1 can Cr of Mushroom Soup
1/2 cup Cooking Sherry
2 cups cooked rice
Cut chicken into bite-sized
pieces. Melt margarine in a frying pan. Cook chicken until lightly browned. Add soup and cooking sherry. Stir until smooth.
Cook until warmed through. Pour over rice and serve.
Recipe for August -
I wanted to do another ice cream recipe...but I controlled myself -
Ma’s Pink
Jell-O
1 Lg & 1 Sm Pkg Strawberry Jello
1 Lg Cool Whip
Prepare Jell-O according to
package directions and allow to partially set (the consistency of jelly). Use a mixer to combine the Jell-O with half of the
Cool Whip. Pour the mixture into a casserole dish. Allow to set completely, then top with remaining Cool Whip.
My
mother-in-law is the one who taught me how to make this and my family loves it. It's so simple and cheap - but could be used
as a dessert or a salad. I make it almost every Sunday. Recipe for
July -
It's going to seem like I have ice cream on my mind - okay, I DO!!!!
Creamy Chocolate
Homemade Ice Cream
3 quarts Chug brand Chocolate milk - not reduced fat (Actually any whole milk chocolate milk
will do)
1 can Eagle Brand Sweetened Condensed milk (no store brands)
1 large carton of Cool Whip
1 tsp vanilla
extract
Combine all ingredients except one quart of the chocolate milk. Pour into an electric ice cream freezer
and add the third quart of chocolate milk only to the fill line. Freeze according to package directions.
Recipe for June -
Butch’s Ice Cream
1 1/2
cups sugar
2 tsp vanilla
3 large eggs
1 pint half and half
Pinch of salt
1 can sweet condensed
milk
3 quarts whole milk (or as much as you need to get the mixture to the fill line)
Mix sugar, eggs,
half and half and salt well with an electric mixer. Cook in microwave for 3 minutes, stirring after each minute. Add condensed
milk and pour mixture into ice cream freezer. Add whole milk to fill line and freeze. (Follow directions on the ice cream
freezer box - alternating rock salt and ice).
This makes vanilla ice cream. If you'd like something a little more
interesting - you can try the following variations:
1. Crushed Butterfingers (my personal favorite) - Buy one six-pack
of regular sized candybars and freeze them (to keep the chocolate from sticking to everything), then crush them with a hammer
(don't remove the wrappers) and pour the results into the ice cream mixture.
2. Strawberries - Puree in a blender
and strain out the seeds for a completely smooth ice cream.
3. Peaches - Puree them in a blender too and make sure
you use fruit that is completely ripe.
4. Oreos - Chop half the bag in the blender and smash the other half with
the hammer to get large and small pieces.
Not recommended - M&M's. I tried this once and when the M&M's
freeze it's like eating gravel.
To see recipes from previous months, please
click 'Recipe Archives' on the drop-down box. Thanks! Recipes for April and May -
These
are two of my favorite recipes and I'm considering both (either one) for my television appearance! Both will soon be in the
Haggerty Hospitality section of Until Proven Guilty. This would be a good Mother's Day after-church lunch since it can all
be prepared in advance. Add some Rhodes rolls (left to rise while you're at church) and you'll have a delicious, beautiful
meal waiting on you when you get home.
Strawberry Jell-O Salad
1 cup thin pretzels (crushed) 3 tbsps
sugar
¼ cup melted margarine 2 cups boiling water
1 large pkg strawberry Jell-O 2-10 frozen strawberries
1-8 oz pkg cream cheese 1 small Cool Whip
Mix margarine, pretzels and sugar in a 9X13 casserole dish. Bake
at 400 for 7 minutes. Cool. Dissolve Jell-O in water. Add strawberries and chill until partially jelled (about the consistency
of preserves). Blend softened cream cheese, and Cool Whip then spread the mixture over the cooled pretzel ‘crust’.
When Jell-O mixture is the right consistency, pour it over the cream cheese layer and cool for at least 2 hours.
(The pretzel crust sounds weird - but trust me - it's great).
Chicken Spectacular
3 chicken breasts
(boiled and chopped)
1 box Uncle Ben’s Wild Rice (original recipe)
1 can cream of mushroom soup
1 can
cream of celery soup
1 small onion (grated)
1 small jar of pimentos
1 can of sliced water chestnuts
1
large can French style green beans
1 cup long-grain white rice
½ cup mayonnaise
Salt and Pepper to
taste
2 tbsps margarine
Prepare Wild Rice and white rice (in separate pans) according to package directions.
Sauté onion in 2 tbsps margarine. In a strainer, combine water chestnuts and green beans. Once drained, put them in
a large mixing bowl and add all other ingredients. Add a little water if necessary to reach a pouring consistency. Lightly
grease a large casserole pan and pour mixture into pan. Bake at 350 for 45 minutes. Until
Proven Guilty Recipes
Derrick’s Cranberry Salad
2 heads fresh broccoli, washed and cut into florets
1 cup cheddar cheese (shredded)
2/3 cups Crainsins
1/3 cup bacon bits (3 slices)
½ cup walnuts,
chopped
½ cup mayonnaise
2 tbsp apple cider vinegar
salt and pepper to taste
Mix all ingredients
and serve immediately (doesn’t store well).
Aunt Docia’s Glorified Brownies
1 cup melted
butter or margarine
½ cup cocoa
4 large eggs
2 cups sugar
1 tsp vanilla extract
½
tsp salt
1 ½ cups all purpose flour
Large Marshmellows
Pecan halves
Preheat oven to 300.
Lightly grease a cookie sheet. Combine melted butter with cocoa, add eggs and mix well. Add sugar, vanilla and salt. Mix again.
Add flour and mix just until moistened. Pour into pan and cook for 20 minutes. Remove from oven and cut into squares. Put
a marshmallow on each square and return to the oven for five minutes. Remove and mash marshmallow with a spoon. Then cover
brownies with frosting recipe below:
Frosting:
¼ cup melted butter or margarine
1/3 cup
cocoa
¼ cup milk
1 tsp vanilla
Confectioners’ sugar
Mix butter and cocoa in a saucepan.
Add milk and heat on low until well blended. Transfer to a bowl and mix, adding vanilla and then confectioners’ sugar
until spreading consistency is reached.
Once you have the frosting on the brownies, top each square with a pecan
half and allow to cool.
Hipolita’s Chicken Stew
1 whole chicken, boiled
8 Idaho potatoes,
cubed
1 pkg frozen shoepeg corn
1 can Cream of Mushroom soup
½ can tomato sauce
1 small onion,
grated
1 tsp Chili seasoning
½ tsp cracked red pepper
Salt and Pepper to taste
Remove chicken
from bones and cut or tear into small pieces. Save 2 cups of chicken broth (or use a can of broth). In a large pot, boil potatoes
in broth until slightly tender. Add chicken, onion, corn, soup, tomato sauce, and seasonings. Add water as necessary. Cook
for thirty minutes on medium-low.
Strawberry Jell-O Salad
1 cup thin pretzels (crushed)
3 tbsps
sugar
¼ cup melted margarine
2 cups boiling water
1 large pkg strawberry Jell-O
2-10 oz pkgs
frozen strawberries
1 8 oz pkg cream cheese
1 small Cool Whip
Mix margarine, pretzels and sugar in
a 9X13 casserole dish. Bake at 400 for 7 minutes. Cool. Dissolve Jell-O in water. Add strawberries and chill until partially
jelled (about the consistency of preserves). Blend softened cream cheese, and Cool Whip then spread the mixture over the cooled
pretzel ‘crust’. When Jell-O mixture is the right consistency, pour it over the cream cheese layer and cool for
at least 2 hours before serving.
Ruth’s Squash Casserole
3 cups fresh squash (chopped and cooked
and drained)
2 eggs
¼ tsp black pepper
1 cup milk
¾ cups onion (finely chopped)
2
cups saltine crackers (crushed)
¾ stick butter or margarine
1 tsp salt
½ tsp celery salt
1 cup grated cheddar cheese
Preheat oven to 375. Put 3 cups of cooked squash in a bowl. Add butter, salts,
pepper and milk then mix. Add beaten eggs, onion, cheese and crackers. Then pour into a greased casserole dish and bake for
40 minutes.
Chicken Spectacular
3 chicken breasts (boiled and chopped)
1 box Uncle Ben’s
Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 small onion (grated)
1 small jar of pimentos
1 can of sliced water chestnuts
1 large can French style green beans
1 cup long-grain
white rice
½ cup mayonnaise
Salt and Pepper to taste
2 tbsps margarine
Prepare Wild Rice
and white rice (in separate pans) according to package directions. Sauté onion in 2 tbsps margarine. In a strainer,
combine water chestnuts and green beans. Once drained, put them in a large mixing bowl and add all other ingredients. Add
a little water if necessary to reach a pouring consistency. Pour mixture into lightly greased large casserole pan. Bake at
350 for 45 minutes.
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Above Suspicion Recipes
Tiger Butter
1 lb white chocolate
½
cup peanut butter (creamy)
½ cup dark chocolate
Melt chocolates separately. Mix peanutbutter with white
chocolate. Turn a cookie sheet upside down and put wax paper on it. Then pour the warm white chocolate mixture onto the wax
paper. Drizzle the dark chocolate onto the white and swirl together with a toothpick. Let it cool then cut or break into pieces.
Chicken Extravagant
6 chicken breasts
1 can cream of mushroom soup
8 oz pkg sour cream
12
slices Armour dried chipped beef
6 slices bacon
salt
Preheat oven to 300. Rinse the chipped beef and
place six pieces on a lightly greased casserole dish. Rinse the chicken and salt them lightly. Then wrap each breast with
one piece of bacon an place them on the chipped beef. Put another piece of chipped beef on top of each breast. Mix mushroom
soup and sour cream, then pour mixture on top of chicken. Cover with foil and bake for 45 minutes. Remove foil and bake for
an additional 45 minutes. Serve with rice.
Four Layer Delight
1 ½ cups all purpose flour
1 large Cool Whip
1 stick margarine
2 small pkgs instant Jell-O chocolate pudding
1 8 oz cream cheese
3 ½ cups milk
½ cup confectioners sugar
Preheat oven to 300. Melt butter and pour into large
casserole dish. Add flour and mix. Then press ‘crust’ onto the bottom of the pan and bake for 10 minutes. While
crust is cooling, mix softened cream cheese with 1 cup of Cool Whip and the confectioners sugar. Spread mixture over cooled
crust. Mix pudding according to package directions, using 3 ½ cups milk. Pour over cream cheese layer and let set for
at least 15 minutes. Then top with a layer of remaining Cool Whip.
Easy Chicken Pot Pie
2 deep dish
frozen pie shells
3 chicken breasts (boiled and chopped)
2 cans cream of chicken soup
4 Idaho potatoes (diced
and cooked until tender)
1 pkg Veg-All frozen vegetables
1 small pkg frozen corn
Salt and Pepper to taste
2 All-Ready pie crusts
Preheat oven to 375. Mix all ingredients, adding a little water as necessary to reach
pouring consistency. Then pour mixture into frozen pie shells. Top each with an All-Ready pie crust. Press along edges with
a fork, then trim with a knife. Cook for 50 minutes. Strawberry Cheese-Pie
1 ¼ cups sugar
3 tbsps corn starch
Juice of one lemon
1 ½ cups water
¼
tsp salt
Red food coloring
1 9 inch pie crust (baked)
3 oz cream cheese
1 tbsp milk
2 tbsp confectioners
sugar
Fresh strawberries
Cool Whip
Prepare strawberry glaze (prepared strawberry glaze can be substituted):
Combine first six ingredients in a saucepan and cook until thick, stirring constantly. Remove from heat and allow to cool.
Mix softened cream cheese milk and confectioners sugar. Spread on bottom of cooked pie crust. Arrange strawberries
on top of cream cheese. Then pour pie glaze over strawberries. Chill and cover with Cool Whip before serving.
Sausage
Quiche
1 lb sausage (cooked and drained)
2 deep dish uncooked pie shells
1 dozen eggs
3-4 cups
grated cheddar cheese
1 can cream of celery soup
Preheat oven to 375. Mix eggs and soup together with a mixer.
Put half of cooked sausage in the bottom of each uncooked pie shell. Pour half of egg mixture into each pie shell. Top with
cheese – split evenly. Bake for 30-40 minutes.
Million Dollar Pie
1 cup crushed pineapple (drained)
10 oz. Cool Whip
1 cup chopped pecans
¼ cup lemon juice
1 cup condensed milk
2 graham cracker
crusts
½ cup chopped cherries
Mix Cool Whip, lemon juice and condensed milk. Add nuts, pineapple and
cherries. Mix well. Pour into graham cracker crusts. Chill and serve. Recipe for
December - Holiday Cheesecake All Purpose Flour ¾ cup margarine (softened) Sugar
3 egg yolks 1 tsp grated lemon
5 8-oz pkgs cream cheese 5eggs
¼ cup heavy or whipping cream ¼ tsp salt Prepare crust – In a small bowl, mix 1¼ cups flour, softened margarine, ¼ cup sugar, 1 egg yolk and the
grated lemon peel. Cover tightly and refrigerate for one hour. Preheat oven to 400. Press 1/3 of crust mixture onto the bottom of
a 10-inch springform pan. Bake for 8 minutes. Remove crust and turn oven up to 475. While crust is cooling, in a large bowl mix
cream cheese on medium speed until smooth. Add 1 ¾ cups sugar. Reduce mixer speed to low and add 3 tbsps flour, 2 egg
yolks, 5 eggs, salt and whipping cream. Once all ingredients are well mixed – turn mixer up to high and mix for 5 minutes,
scraping the sides of the bowl frequently. Assemble springform pan and press remaining crust onto the sides. Leave about a 1 inch
space around the top of the pan and overlap the crust on the bottom to create a tight seal. Pour cheesecake mixture into crust
and bake at 475 for 12 minutes. Do not remove cake from the oven, but reduce oven temperature to 300 and bake another 35 minutes.
Then turn oven off and allow the cake to continue cooking in the still hot oven for another 30 minutes. Remove cake from oven
and allow to cool. Then refrigerate for at least 4 hours before serving (overnight is better). Can be topped with cherry pie
filling, blueberry pie filling or fresh strawberries. Recipe for November - Pumpkin Cookies (by Jennifer Golding) 1 cup butter flavored
shortening 1 cup sugar 1 egg 1
tsp vanilla 1 cup canned pumpkin 2 cups flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 (3.4 oz.) package instant vanilla pudding mix Preheat oven to 350. Grease cookie sheets. In a large bowl beat shortening and sugar together.
Beat in egg and vanilla, then stir in pumpkin. Combine flour, soda, salt, cinnamon and pudding mix. Add to pumpkin
mix and mix until smooth. Roll into walnut size balls and place on greased cookie sheet about 2 inches apart. Bake 12-15 minutes until lightly browned on the edges. Allow to cool on wire racks. I sprinkled mine with powdered sugar but you can eat them plain
or frost with cream cheese frosting. You could probably add nuts or chocolate chips too. Makes about 3 dozen. Recipes
for October - Cream Cheese Pumpkin Pie (Improving on Perfection) 1-8 oz cream cheese,
softened 3/4 cup brown sugar 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp ginger
1/2 tsp salt 3 eggs 1
cup canned pumpkin 1 cup milk 1 tsp vanilla 2 unbaked pie shells (NOT deep dish) In a mixing bowl, combine cream cheese, brown sugar, cinnamon, nutmeg,
ginger, and salt; beat well. Add eggs one at a time, beating well after each. Stir in the pumpkin, milk, and vanilla. Pour
into the unbaked pastry shell. Bake at 375° for 45 minutes, or until a knife inserted in center comes out clean. Chill
before serving. Serve with whipped cream. Pumpkin Bread – I got this from a kindergarten teacher and she baked it in a coffee can - but it works just as well
in a bread pan (although the coffee can was fun!) 1/3 cup butter 1 1/3 cups sugar 2 eggs, beaten 1/4 cup water 1 cup canned pumpkin 1 2/3 cups
flour 1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp cloves 1/2
cup chopped walnuts Preheat oven to 350°. In a mixing bowl with electric mixer, cream butter and sugar until light; set aside. In
another mixing bowl combine eggs, water and pumpkin; mix well. Add creamed butter; blend thoroughly. Sift dry ingredients
together into a separate bowl. Add about one-third of the dry ingredients at a time to pumpkin mixture, stirring well after
each addition. Mix in walnuts. Bake pumpkin bread in greased 9x5x3-inch loaf pan for 55 to 60 minutes.
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