Here is Gramma in her kitchen

Dried Beef Dip 

 

1 (8 oz) pkg cream cheese
1/2 cup yogurt or sour cream

2 Tbsp milk

1 ( 2 ½) pkg dried beef, finely chopped

2 Tbsp onion flakes

¼ tsp pepper

¼ tsp garlic powder

¼ chopped green pepper (optional)

½ cup finely chopped pecans

2 Tbsp butter

 

Combine cream cheese with milk; stir in beef. Blend in remaining ingredients. Turn into small oven-proof casserole dish. Sauté nuts in butter and spoon over cheese mixture. Bake 20 minutes and 350 degrees. Serve hot or cold with chips or vegetables.

Candy Bar Pie

 

1 unbaked 9” pie crust

5 Snicker’s candy bars

½ cup sugar

4 pkgs ( 3 oz each) cream cheese softened

2 eggs

1/3 cup sour cream

1/3 cup creamy peanut butter

3 Tbsp heavy cream

2/3 cups chocolate chips

 

Preheat oven to 450 degrees. Bake crust for 5-7 minutes or until light golden color. Remove from oven and let cool. Reduce oven temperature to 325 degrees. Meanwhile cut candy bars in half lengthwise, and then cut into ¼ inch pieces. Place candy bar pieces over the bottom of partially baked crust. In a small bowl, combine sugar and cream cheese, beat until smooth. Add eggs one at a time, beating well after each egg.    Add sour cream and peanut butter, beating until smooth, pour over candy pieces.  Bake 30-40 minutes or until center is set, cool completely.

 

Heat heavy cream in a small saucepan until it is warm. Remove from the heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over the top of cooled pie. Refrigerate for 2 hours before serving. Store in refrigerator.

Pumpkin Bars

 

4 eggs

1 cup salad oil

2 cups sugar

1- 15oz can pumpkin

Mix the above ingredients in a large bowl.

 

Sift the following and add to above. Stir.

2 cups flour                                          2 tsp cinnamon

2 tsp baking powder                             ½ tsp ginger

1 tsp soda                                            ½ tsp cloves

½ tsp salt                                              ½ tsp nutmeg

 

Mix well and pour into greased and floured pan 12” by 18” by 1” Bake at 350 degrees for 25-30 minutes.

 

Frosting:

3 oz cream cheese

¼ (plus a little) of a stick of butter

½ Tbsp milk or cream

2 cups powdered sugar

1 tsp vanilla

 

Beat cheese, butter, vanilla and cream together until soft. Add powdered sugar until it reaches the correct consistency to spread. Cut into 2” x 3” bars. Makes 36 bars.

(Note: these bars freeze well.)

Spinach Dip

 

1 large (16 oz) light sour cream

1 cup mayonnaise

2 ( 10 oz) boxes frozen spinach, thawed

4 or 5 green onions, chopped

1 pkg Knorr vegetable soup mix

1 can chopped water chestnuts

 

Combine all ingredients. Chill 3 hours. Serve inside hollowed round loaf of bread with bread chunks served on the side.

Cherry Chiffon Dessert

1 21oz Wilderness Cherry Filling or topping, chilled

1 15 ¼ oz can juice packed pineapple chunks or crushed pineapple,

chilled and well drained

1 14 oz can sweetened condensed milk (not evaporated)

1 8 oz container frozen non-dairy whipped, thawed

1 cup miniature marshmallows

In a large bowl, combine all ingredients, mix well.  Spoon into individual dishes or a large serving bowl.  Chill 30 minutes.  Garnish as desired.  Refrigerate leftovers.

Pork Chops

6 pork chops                            ½ to 1 tsp poultry seasoning

½ cup water                             ½- 1 tsp sage

2 cups soft bread cubes            pepper

¼ cup minced celery                 salt

¼ cup onion                             1 can creamed corn

Brown 6 pork chops, add ½ cup water, cover tightly and bake 1 hour at 350 degrees.  Add 2 cups soft bread cubes, ¼ cup minced celery, ¼ cup onion, ½- 1 tsp sage, poultry seasoning, salt, pepper, 1 can creamed corn.  Mix and spoon on chop and bake uncovered ½ hour.

Ugly Duckling Cake

1 pkg yellow cake mix (use dry mix)

1 (16oz) can fruit cocktail

1 cup coconut

2 eggs

Mix above ingredients at medium speed for 2 minutes.  Pour into greased 9 x 13 pan.  Sprinkle with ½ cup brown sugar.  Bake at 325 degrees for 45 minutes.

Topping:

½ cup butter                 ½ cup evaporated milk

½ cup sugar                  1 1/3 coconut

Bring butter, sugar and evaporated milk to a boil for 2 minutes.  Remove from heat, stir in coconut.  Spread over hot cake.

Layered Lettuce Salad

1 head of lettuce

1 cup celery

6 eggs, hard-boiled and sliced

1 (10 oz) package frozen peas, uncooked

1 green pepper, sliced

1 sweet onion (medium sized, diced)

8 slices bacon (cooked and diced)

2 cups miracle whip

2 Tablespoons sugar

4 oz cheddar cheese, grated

Tear crispy lettuce into small bite-sized pieces and place in a 9 x 12 glass dish.  Layer rest of ingredients in order given above.  (Add the sugar to the Miracle Whip and spread on serving just as serving.  (Gramma likes to do this ahead of time)  Garnish with cheese.  (you can add more bacon and eggs and serve as a luncheon main dish.)

Vegetable Pizza

2 pkg crescent rolls

2 (8 oz) cream cheese

1 env. Ranch dressing

1 cup mayonnaise

¾ cups scallions, finely chopped

¾ cups green pepper, finely chopped

¾ cups carrots, finely chopped

¾ cauliflower, finely chopped

¾ ripe or green olives, chopped

¾ cups cheddar cheese, shredded

Place crescent rolls flat on a cookie sheet, pinch seams together.  Roll flat with a rolling pin.  Bake according to package directions; cool completely.  Mix cream cheese, ranch dressing and mayonnaise together.  Spread over crust.  Layer vegetables on top.  Cover with waxed paper and press vegetables into chesse mixture.  Let it set in the refrigerator overnight.  Sprinkle with cheddar cheese.  Cut into small squares.

Honey Fudge Sauce

½ cup butter

½ cup cocoa

2 Tbsp cornstarch

½ tsp salt

1 cup honey

1 cup water

1 cup miniature marshmallows

Melt butter; remove from heat.  Mix cocoa with cornstarch; stir into butter.  Pour honey and water in chocolate mixture.  Heat, stirring constantly until mixture comes to a boil and thickens.  Remove from heat; add marshmallows and salt.  Stir until marshmallows are melted.  Serve over ice cream.  Makes 2 ½ cups.

Black Bottom Cupcakes

1 ½ cups flour                          Make Filling:

¼ cup cocoa                            8 oz cream cheese

1 pinch of salt                           1/3 cup sugar

1 tsp vanilla                              1 egg- unbeaten

½ salad oil                                ½ tsp salt

1 cup sugar                               1 cup chocolate chips

1 tsp soda                                1 cup coconut (angel flakes)

1 egg                                         

1 cup water

1 Tbsp vinegar

Mix in a bowl, batter will be thin.  Fill 2 dozen cupcake liners in the tin 1/3 full with the batter and top with a Tbsp of the cream cheese filling. Bake in 350 degree oven.  Frost.  In honor of Valentine’s Day add a little red food coloring to the frosting.

Quick Cabbage Roll Hot Dish

1 ½ lbs hamburger

1 onion, chopped

Brown, pour off grease

Add:

½ - 1 tsp seasoned salt

3 cans tomato soup

1 bag coleslaw or small chunks of cabbage

½ cup regular rice

Bake at 350 degrees for one hour.  Check after ½ hour.  Add water as needed.  Rinse cans for extra water.  Serve with biscuits.

Butterscotch Pull Apart Bread

2 loves frozen white or sweet dough partially thawed

1 3 ¾ or 4 oz pkg regular butterscotch pudding mix

1 cup chopped walnuts or pecans

½ cup brown sugar, firmly packed

  4 Tbsp butter or margarine, softened

1 tsp ground cinnamon

In mixing bowl, combine pudding mix, nuts, brown sugar, buttor or margarine and 1 tsp ground cinnamon.  Stir until crumbly.  Cut dough in half lengthwise, then in 8 pieces cross sections.  (16 pieces total)

Sprinkle ¼ of the topping into each of two greased 9x5x3 inch loaf pans.  Arrange 16 dough pieces in each.  Sprinkle each with the remaining topping.  Cover and let rise in a warm place until almost double, about 1 hour.  Bake in 350 degree oven for 35 to 40 minutes.  Take out of pan immediately.  Serve warm.

Chicken Casserole

Crabmeat Dip

 

1 can crabmeat (or ½ lb crab or imitation crab)

1 can undiluted cream of mushroom soup

1 envelope Knox gelatin (diluted in ¼ cup hot water)

½ cup chopped green onions (include some tops)

1 cup chopped celery (chopped fine)

1 cup mayo

8 oz package cream cheese

 

Put the mushroom soup in a pot. Add gelatin and cream cheese. Heat until melted. Remove from heat and add remaining ingredients. Pour into 4-5 ½ cup mold. Chill overnight. Serve with crackers.

 

Cranberry Salad

2- 3oz packages raspberry flavored gelatin, prepared according to package directions and partially set.

 

Mix together:

1 lb cranberries ground (in food processor or grinder)

2 oranges (peeled, seeds removed, cut into small cubes)

1 cup crushed pineapple, drained

1 cup sugar

½ cup chopped celery

½  cup chopped nuts

 

Carrot Cake

2 cups white sugar
2 cups grated carrots

2 cups flour (part whole wheat if possible)                 
½ cups chopped

2 tsp soda                                                                     
3 eggs

2 tsp cinnamon
2 tsp vanilla

1 tsp salt                                                                       
1 cup coconut
1 cup crushed pineapple with juice

 

 

Stir together the first 8 ingredients. Beat in eggs, vanilla and pineapple. Pour into a 9 x 13” greased and floured pan. Bake 40 minutes at 350 degrees.

 

Frost with cream cheese frosting:

Beat together ½ of 8 oz pkg cream cheese with ½ stick margarine and 1 tsp vanilla. Add powdered sugar until spreading consistency. Then spread on cooled cake.

 

Green Bean & Corn Casserole

 

12 oz can Mexican style corn (drained)

16 oz can French green beans

½ cup diced celery

½ cup onion

½ onion

½ cup shredded sharp cheddar cheese

½ cup sour cream

1 can cream of celery soup

¼ tsp pepper

¼ cup margarine (melted)

½ cup slivered Almond

1 cup herb seasoned stuffing mix

 

Combine first 8 ingredients in a medium bowl and stir well. Spoon into 8” square baking dish. Combine butter, almonds and stuffing mix in bowl, toss gently sprinkling over casserole. Bake uncovered at 350 degrees for 45 minutes. Makes 6 servings.

Canned Apples

4 ½ cups sugar                        

1 cup cornstarch                      

2 tsp cinnamon            

¼ tsp nutmeg
3 Tbsp lemon juice                           
2 or 3 drops yellow food coloring
1 tsp salt
5 ½ to 6lbs peeled and sliced apples
     (or 7 quarts)

Blend sugar, cornstarch, cinnamon, nutmeg and salt with 10 cups water. Cook until thick and bubbly. Add lemon juice and coloring. Pack sliced raw apples in quart jars, leaving 1 inch head space. Pour hot mixture over apples and seal and process in hot water bath 20 minutes after boiling.

Cream Puff Dessert

 

1 cup water

½ cup butter (no substitutes)

1 cup all purpose flour

4 eggs

 

Filling:

1 package (8oz) cream cheese softened

3 ½ cups cold milk

2 package (3.9 oz each) instant chocolate pudding mix

 

Topping:

1 carton (8oz frozen) whipped topping, thawed

¼ cup milk chocolate ice cream topping

¼ cup caramel ice cream topping

¾ cup chopped almonds

 

In a sauce pan over medium heat, bring water and butter to a boil. Add the flour all at once: stir until a smooth ball forms. Remove from the heat, let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 9x 13 baking dish. Bake at 400 for 30-035 minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel toppings, sprinkle with almonds. Store leftovers in the refrigerator. Makes 12 servings.

Turkey Casserole

 

2 cups cooked turkey or chicken 
1 can of chicken soup  
1 can chicken rice soup 
2 cups chopped celery
1 tsp salt  
4 Tbsp onion
2 tsp lemon juice
½ cup mayonnaise
1 ½ cups minute rice
½ tsp curry powder

Combine above ingredients and top with crushed potato chips. Bake at 350 degrees for 45 minutes.