Recipes

[judyb57]

BUTTER BEANS WITH HAM HOCKS

1 meaty ham bones or 3 large ham hocks
3 cup water
1 1/2 pounds butter beans, fresh or 2 16-oz cans of butter beans, drained
2 tablespoons vegetable shortening -- solid
1 tablespoon sugar
1/2 pound okra, washed and thinly sliced
1 tablespoon salt
2 teaspoons freshly ground black pepper

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1. Put the ham bone and water in a large saucepan. Cover and heat to
boiling. Reduce the heat to simmering and cook, covered, 45 minutes.
Remove the ham bone from the saucepan. Remove the meat from the bone,
finely shred it. and return both meat and bone to the pan.

2. Wash the butter beans and add them to the saucepan. Heat to
simmering, stir in the remaining ingredients, and simmer until the beans
and okra are tender, about 25 minutes (or less for canned beans) Discard
the ham bone and serve the beans hot.

[judyb57]

PINEAPPLE RUM FLUFF

1 box angel food cake mix
2 pkgs 3 oz each cook and serve vanilla pudding mix
3 cups milk
1/2 cup coconut flavored rum (optional)
8 oz can crushed pineapple, drained
2 containers 8 oz each frozen whipped topping, thawed
2 cups shredded sweetened coconut
2 cups assorted berries

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Heat oven to 350 degrees. Prepare cake mix according to package
directions, let cool. Tear into pieces, set aside. In saucepan, bring
pudding mix, milk and rum to a boil. In a bowl, stir together cake
pieces, pudding mixture and pineapple until cake pieces are coated. Let
sit 5 min. Fold in 1 container whipped topping. Spoon cake mixture into
plastic wrap lined 9x3" springform or other pan. Cover surface directly
with plastic wrap, chill 2 hours.

Place 4 pieces parchment paper on cake plate, top with cake. Frost
entire cake with remaining whipped topping. Press coconut onto sides
until cake is covered. Remove parchment paper. Top with berries. Garnish
with chocolate curls, if desired.

MAKES 12 SERVINGS.*

[judyb57]

Chocolate Pillows

(Chocolate-filled strips made with a cookie press.)

Makes about 48

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
3/4 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
10 Nestle's chocolate candy bars
chocolate jimmies (optional)

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Pre-heat oven to 375 F. Sift flour and salt together. Set aside. Cream butter and sugar. Beat until smooth. Add egg and vanilla. Beat well. Stir in dry ingredients. Using a cookie press with the saw-tooth plate, press dough into long strips onto ungreased cookie sheet. Break up candy bars into 1-inch pieces. Place 1/4-inch apart on top of dough. Press another strip of dough over candy, covering completely. Sprinkle with chocolate jimmies (optional). Bake for 12 to 15 minutes. Cut into bite-size pieces immediately. Cool cookie sheets completely between batches

[judyb57]

Ground Beef Casserole

2 lb. Ground beef
1 medium onion, chopped
1 can cream of mushroom soup
1/2 soup can water
Cheese, grated
1 small green pepper, chopped
1 can tomato soup
1/2 soup can water
1, 8 oz., box spaghetti

-----------------------

Brown ground beef, green pepper, and onion. Add soups and water. Simmer on low heat about 1 or 1½ hours. Break spaghetti into small pieces and cook according to directions. Add to ground beef mixture. Put into casserole dish. Top with grated cheese and bake in 350º oven until cheese is melts.

[judyb57]

Alfredo Chicken Supper


Ingredients:

12 frozen cheese or mushroom ravioli
2 boneless skinless chicken breast halves
2 teaspoons Crisco® Light Olive Oil or Canola Oil
1-1/2 cups Alfredo sauce
1/2 cup sliced fresh mushrooms
1 cup diced plum tomatoes
2 slices mozzarella cheese
1/4 cup seasoned bread crumbs

-------------------------

Directions:

Cook ravioli according to package directions. Drain; set aside. In a skillet, saute chicken breasts in oil until lightly browned on both sides. In a bowl, combine the Alfredo sauce, mushrooms and tomatoes. Add ravioli; toss to coat.
Transfer to a greased shallow 5-cup baking dish. Place chicken breasts on top of ravioli. Place a slice of cheese on each chicken breast. Sprinkle with bread crumbs. Bake, uncovered, at 425° for 15-20 minutes or until cheese is melted and top is golden brown. Yield: 2 servings

[judyb57]

Skillet Pizza Casserole

2 cups uncooked egg noodles
1/2 lb bulk mild Italian sausage
1/2 cup (1 medium) chopped onion
1/4 cup chopped green pepper
1/2 cup coarsely chopped pepperoni
1/4 cup sliced black olives
1 (15 oz) can pizza sauce
1 cup (4 oz) shredded mozzarella cheese

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Cook noodles according to package directions; drain. Meanwhile, in large skillet, combine sausage, onion and pepper. Cook over medium-high heat, stirring occasionally, until sausage is browned (8-10 minutes); drain off fat. Stir in noodles and all remaining ingredients Except cheese. Continue cooking, stirring occasionally, until mixture is heated through (10 - 15 minutes). Sprinkle with cheese. Cover and let stand 3 minutes or until cheese has melted.

[CareyG]

Thanks Judy, some of this stuff looks awesome, i gotta try them!

[judyb57]

I have a bunch of great ones, I will start posting them in here for anyone that is interested. :hang

[judyb57]

GRANDMAS CHRISTMAS TREAT

1 container smooth peanut butter
1 box round Ritz crackers
1 block melting chocolate or vanilla

-------------------

Start by spreading peanut butter on Ritz crackers to make sandwiches out of them, making as many a desired. Melt chocolate or vanilla over medium heat or in the microwave. *Be careful not to burn!* Remove from heat. Using your hands or a fork, dip into melted chocolate until covered completely. Move to wax paper and let chocolate set then ENJOY!


** I have also used the boxed mini ritz peanut butter bites for little ones.

[CareyG]

I LOVE peanut butter on ritz crackers! It brings me back to my childhood, I always ate it as a snack when I was a kid.:hang

[judyb57]

Christmas Shortbread Wreaths

Ingredients:

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
3/4 cup butter, softened
Red and green sprinkles

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Directions:

In a bowl, combine flour, cornstarch and sugar. Blend in butter with a
wooden spoon until the dough is smooth. Form into two balls. Chill for
30 minutes or until firm.

On a floured surface, roll one ball into a 9-in.
circle; transfer to a greased baking sheet. Cut out center with a small
round cookie cutter. If desired, scallop out and inner edges of wreath
with the edge of a cookie cutter or a knife. Cut the wreath into 12
wedges. Separate the wedges, leaving 1/8 in. between. Decorate outer and

Bake at 300° for 18-22 minutes or until golden
brown. Cool on pan for 5 minutes. Recut wreath into wedges. Remove to a
wire rack to cool completely. To serve, arrange as a wreath on a large
flat serving plate. Yield: 2 dozen (2 wreaths).

[judyb57]

Christmas Trifle

Ingredients:

1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts

Directions:

Drain pineapple, reserving juice. Dip bananas in juice; drain and
discard juice. Set aside pineapple, bananas, three red cherries and
three green cherries. In a bowl, whisk the eggnog and pudding mixes for
2 minutes or until slightly thickened.

Place half of the pudding in a 4-qt. serving or
trifle bowl; layer with half of the bananas, pineapple. cherries, cake
cubes and whipped topping. Repeat layers. Garnish with walnuts and
reserved cherries. Yield: 16-20 servings

[judyb57]

Toffee Heath Squares

Ingredients
1 cup chopped nuts
1 cup brown sugar, packed
1/3 cup butter
3 tablespoons water
1/2 cup semi-sweet chocolate pieces

Preparation
Quick and easy microwave recipe!
1. Sprinkle nuts over the bottom of a butter 8-inch square microwave
safe dish.
2. In a 1-1/2 quart casserole dish, place brown sugar, butter and water.
Microwave at high for 5 to 6 minutes, until thick. Stir well and quickly
spread over chopped nuts.
3. Sprinkle chocolate pieces over toffee.
4. Cover dish so the heat melts the chocolate. Let stand about 5
minutes.
5. Spread chocolate evenly over top and refrigerate until set.
6. Turn out of dish and break into pieces.

[judyb57]

Brown Sugar Fudge

Ingredients
2 cups light brown sugar, packed
1 cup whipping cream
1 cup pure maple syrup
2 cups chopped walnuts

Preparation
Quick and easy microwave recipe!
1. Stir together brown sugar, cream and syrup in a 3-quart casserole.
Microwave at high for 17 to 19 minutes, stirring well after 7 minutes.
To test doneness, a few drops of the mixture will form a soft ball when
dropped into a cup of cold water.
2. Let stand until lukewarm, then beat with an electric mixer for 10 to
12 minutes, until mixture becomes creamy.
3. Add nuts and stir well.
4. Pour into a buttered 8-inch square dish. Refrigerate until set

[judyb57]

Old Fashioned Beef Stew

Slow cook your stew. That's the secret. Here's a super recipe for cool
weather. The aromas while you cook this will really bring out the home
in your home. Let's do it!

2 pounds cubed beef stew meat
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 onion, diced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground allspice
6 small potatoes, cubed
2 carrots, sliced on an angle (3/4 to 1 inch) 1/2 cup whole kernel corn
1/2 cup peas
1/2 cup string beans (cut on a bias in half or just leave whole)


In a slow cooker, combine the stew meat, boiling water, lemon juice,
Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt,
sugar, ground pepper, paprika and allspice. Add the potatoes, carrots,
corn, peas and cut string beans.

Or...
Instead of slow cooker, brown meat, add lemon juice, Worcestershire
sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground
pepper, paprika and allspice. Add the potatoes, carrots, corn, peas and
cut string beans.
Bring up to slow boil and drop down to simmer. Stir every once in a
while.
Cook on Medium for 2 hours.
Switch the slow cooker to LOW and cook for another 3 1/2 hours.
Remove bay leaf before serving.
Grab some fresh baked Italian bread and let me know what time to be
there.
Buon appetito!

[judyb57]

Moose Poop Cookies

Ingredients:
2 sticks of butter (1 cup)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup chopped walnuts
2 cups chocolate chips

Instructions:
Mix all together, drop by 1/4 cup portions on a
greased cookie sheet. Bake at 325 degrees for 20
minutes.

[labell]

ooh I love new recipes, thanks for sharing!:msc

[Spin2Win]

Ooooooooooo these sound wonderful!!! Where to begin!

Thanks for sharing all of these recipes.

I'm gonna have to pop some of mine on here .... my "thing" is pastries and desserts! YUM!!!! :ckie


Great thread, just in time for the holidays! :gft

[judyb57]

Chocolate Peppermint Pie

1 quart chocolate-chocolate chip ice cream, softened
1 chocolate cookie crust (9 inches)
1 package (6 ounces) chocolate-covered peppermint candies
1 cup heavy whipping cream, divided

Spoon ice cream into crust. Freeze until firm, about 2 hours. Meanwhile, in a small saucepan, heat candies with 3 to 4 tablespoons of cream. Stir until smooth. Cool. Whio the remaining cream; spoon over ice cream. Drizzle with some of the chocolate-peppermin t sauce; Serve with sauce with pie.

Yield: 6 to 8 servings.

[judyb57]

Cake Balls

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the
recommended pan sizes. When cake is done, crumble while warm into a
large bowl, and stir in the frosting until well blended. Melt chocolate
coating in a glass bowl in the microwave, or in a metal bowl over a pan of
simmering water, stirring occasionally until smooth. Use a melon baller or small
scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate
using a toothpick or fork to hold them. Place on waxed paper to set.

Yields: 36 servings