"Baby Ruth" Cookie Bars

1 cup sugar

1 cup white Karo syrup

Bring to boil and add 1 1/3 cups chunky peanut butter

Add 6 cups Special K cereal

Stir until well mixed and spread into a buttered sheet cake pan.

Spread the following over the top and let melt (might need to put in warm oven for a few minutes, or can melt chips in microwave and spread over the top).

1 pkg chocolate chips

1 pkg butterscotch chips

Infallable Rice Pilaf

1 med. onion, minced

2 Tbs butter

1 cup long-grain white rice

2 cups chicken broth (hot)

Saute onion in butter.  Combine onions, rice, and hot broth.  Bring to boil on top of stove.  Place in oven proof dish, cover and place in 325 degree oven for 20 minutes.

Chicken Broccoli Casserole

Mix together the following:

4 cups chicken, diced

2 cans cream of chicken soup

1 cup mayonnaise

Cook 1 pkg chopped broccoli in 1/2 cup water until tender (can use fresh).

Prepare as directed on package:

2 pkgs stuffing mix

Spread stuffing in 9" x 13" baking dish.  Layer broccoli on top of stuffing, then spread chicken mixture over top of broccoli.  Sprinkle with panko or crushed cracker crumbs.

Bake 45 minutes at 350 degrees.

Chicken Noodle Soup

8-10 cups chicken broth or chicken stock

2 celery stocks, diced

2-3 carrots, diced

2-3 cups of chopped or shredded chicken

Egg Noodles (https://www.walmart.com/ip/Reames-Homestyle-Egg-Noodles-24-oz-Bag-Frozen-Egg-Noodles/10804944?athbdg=L1100 or https://www.walmart.com/ip/Essenhaus-Extra-Wide-Homestyle-Noodles-1-lb/10418987)

Salt and pepper 

Put carrots and celery in a pan with chicken broth - bring to a boil. Pour in noodles (however many you like) and cook for time on package. Add chicken during last 5 minutes of cooking time. Salt and pepper to taste. 

Grandma Crosbie's Apple Crisp

1 cup sifted flour

1 cup brown sugar

1 t cinnamon

3/4 c oatmeal

1/2 cup melted butter

4 cups peeled and diced apples

Mix first 5 ingredients until crumbly. Press 1/2 of crumbs into greased 9 inch baking dish. Cover with apples.

Combine in small saucepan:

1 cup sugar

2 T corn starch

1 cup water

1 t vanilla

Cook until thick and clear. Pour over apples. Top with remaining crumbs. Bake 1 hr at 350 degrees. 

Chocolate Zucchini Cake

1/2 C butter

1/2 C oil

1 1/2 C sugar

2 eggs

1 tsp vanilla

1/2 C milk

5 Tbsp cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

2 1/2 C flour

2 C grated zucchini

chocolate chips (as much or as little as you want)

Topping:

3/4 C chocolate chips

1/2 C brown sugar

Cream together butter, oil, and sugar.  Add eggs, vanilla, and milk.  Add dry ingredients and mix well.  Add zucchini and chocolate chips.  Grease and flour a 13x9 baking dish.  Pour cake batter into pan.  Sprinkle topping over top. (I like to blend/grind the chocolate chips and brown sugar in a food processor first). Bake at 325 for 40-45 minutes, or until toothpick comes out clean.

Chicken Rolls

1 block cream cheese (8oz), softened
1/4 C butter, softened
1/2 tsp pepper
2 C cooked chicken, shredded or diced
2 cans crescent rolls
2 C bread crumbs
2 tbs melted butter for dipping

Combine cream cheese, butter, and pepper until smooth.  Add chicken. Unroll rolls and put 2-3 Tbsp of mix on big end of roll and roll up, sealing completely.  Dip in melted butter and roll in bread crumbs.  Bake at 350 for 25-30 minutes.

Layered Rainbow Jello (Vintage Recipe)

• Prep time:  1 hr 
• Total Set Time: 8 hr
• Total time:  9 hr

Equipment:

• 9 x 13 clear Pyrex dish
• 2 heat-safe 2-cup measuring cups
• whisk

Ingredients:

• 6 boxes Jello (small boxes) Assorted flavors:  cherry, lemon, raspberry, lime, orange, strawberry, berry blue)
• 2 cups regular vanilla yogurt (or sour cream)
• water

INSTRUCTIONS

Before You Start

1. You will be making two layers from each box of jello.  Once you do the first one, you'll have the technique down.
2. Use a clear Pyrex dish.  The 9 x 14 size works great for six colors.  If you dish is a little smaller, use 5 colors.
3. I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.

Making the Layers

• Pour one cup of boiling water over one package of gelatin.  Stir until it is completely dissolved.
• Measure out 3/4cup of the Jello into a second container.  
• To this container, add 1/3 cup of yogurt or sour cream and whisk until it is smooth.
• Pour this into a 9 x 13 clear baking dish and refrigerate until set.
• After 30 minutes, add 2 TBS of cold water to the remaining Jello and pour over the first layer.
• Place dish back into the refrigerator for another 30 minutes to set.
• Repeat the above process for each of the remaining flavors of Jello until all the layers are done.
• Cover with foil and refrigerate.

Sugared Doughnuts

 2 packages yeast (proof with small amount of sugar)

1 cup milk

3 1/2 cups flour

1/4 cup shortening

1/4 cup sugar

1 teaspoon salt

1 egg

Dissolve yeast in lukewarm milk.  (Heat milk to 110-120 degrees, about 1 1/2 minutes in microwave -- test with thermometer).

Add 1 1/2 cups flour and beat until smooth.  Cover and let rise until double in bulk.  Combine shortening, sugar, salt, and egg and then stir into the above "sponge".  Add remaining flour.  Let rise until double in bulk.  Roll 1/2" thick and cut with donut cutter.  Allow to rise 45 minutes and fry until brown.  Glaze with powdered sugar glaze.

(I double the recipe when making these -- makes about 2 1/2-3 dozen doughnuts.

Shared by Karren Mitchell (from Grandma Crosbie's recipes).

Ebleskivers (Recipe #2)

10 eggs (separate yolks from whites and beat each separately in two bowls)

Add dry ingredients to the beaten egg yolks:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Add 3 cups buttermilk.

Fold in egg whites.

Shared by Karren Mitchell (from Grandma Crosbie's recipes -- this was Marianne Ballam's grandmother's recipe)

Ebleskivers (Recipe 1)

3 eggs

2 Tablespoons sugar

    Beat eggs and sugar together.

Add:

3 cups buttermilk

1 teaspoon vanilla

3 cups flour

1 1/2 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6 Tablespoons melted shortening

Shared by Karren Mitchell (from Grandma Crosbie's recipes -- given to her by John Stewart).

Grandma Crosbie's Sugar Cookies

 3/4 cup shortening

4 cups flour

1 cup cream

3 eggs

4 teaspoons baking powder

1 1/3 cup white sugar

3 Tablespoons honey

1 Tablespoon vanilla

1 teaspoon salt

Cream shortening, sugar, and honey.  Beat in eggs.  Mix flour, salt, and baking powder together.  Alternate mixing in flour mixture with cream.  Chill until firm.  Roll dough for cutting out with cookie cutters.  Bake at 375 degrees for 6 minutes.

Submitted by Karren Mitchell

Croissant Breakfast Casserole

Prep Time: 30 minutes

Cook Time:  45 minutes

Total Time:  12 hours

Servings:  12 servings

INGREDIENTS

Casserole:

• 8 large croissants (from the bakery) sliced into 1-inch cubes (10 packed cups)
• 4 cups mixed berries (raspberries, blackberries, blueberries)

Custard:

• 14 ounces cream cheese, softened
• 1 1/4 cup granulated sugar
• 6 eggs at room temperature
• 2 cups half and half at room temperature
• 1 Tablespoon vanilla extract
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt

Cream Cheese Lemon Glaze

• 2 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

    1.  Toast croissants:  Preheat oven to 350 degrees F.  Add the cubed croissants in a single layer to a             large baking sheet ( 15x21-inches).  Bake 350 degrees F for 7-10 minutes until golden and very             toasted (keep an eye on them so they don't burn).  Set aside to cool.

    2.  Custard:  Add cream cheese and sugar to a large mixing bowl and beat with a hand mixer until             smooth.  Beat in the eggs until smooth, followed by the half and half, and finally the lemon juice,          lemon zest, vanilla extract and salt.

    3.  Assemble:  Transfer half of the croissants to a lightly greased 9x13 baking dish, then evenly layer         with half of the berries.  Pour half of the custard over the dish.  Add remaining croissants in a                single layer followed by remaining custard.  Press down with your hands so most of the croissants         are submerged in the custard (it's okay if the tops aren't).  Scatter remaining berries over the dish.          Cover with foil and refrigerate overnight.

    4.  Bake:  When ready to bake, remove the casserole from the refrigerator and let it sit on the counter          while you preheat the oven to 350 F degrees.  Bake covered with foil, for 30 minutes.  Remove             the foil and bake, uncovered, for an additional 15 minutes, or until a knife inserted in the center             comes out clean.

    5.  Lemon Glaze:  While the casserole is baking, make the Lemon Glaze.  Add all of the glaze                     ingredients to a medium mixing bowl and beat with a hand mixer until smooth.  Taste and add                 additional sugar for sweeter or lemon juice for tangier.  Drizzle the glaze all over the casserole.

    6.  Serve:  Serve the breakfast casserole warm.  Let individuals dust their servings with powdered             sugar if they would like it sweeter.



COOKING TIPS FOR THIS BREAKFAST CASSEROLE

• Use quality croissants:  This isn't the time for pop and bake croissants.  You want medium to large croissants from the bakery section of the grocery store because they have more fabulous flaky layers for the custard to hide in.
• Cool the croissants:  Give the croissants some time to cool before drenching in the custard so they can firm up a bit -- otherwise this defeats the purpose of toasting them!
• Use room temperature ingredients:  You'll want to use room temperature cream cheese, eggs, and half and half, otherwise the cream cheese with seize and not mix well.  If you do end up with some white flecks of cream cheese, it's not the end of the world, they will melt when the breakfast casserole bakes.
• Room temperature eggs hack:  Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.  You can microwave your half and half until room temperature (NOT hot).
• Use soft cream cheese:  Make sure your cream cheese is very soft.  This is one time it's okay to gently microwave your cream cheese, just make sure not to scorch it!
• Use fresh or frozen berries:  Fresh is best but frozen mixed berries will also work -- no need to thaw first.
• Add powdered sugar to taste:  The powdered sugar dusting is honestly more for aesthetic reasons:  I recommend serving the sweet breakfast casserole without the powdered sugar and then letting individuals decide if they would like their serving sweeter.

How to make without SITTING OVERNIGHT

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won't be as fluffy an may be runnier as the custard won't have as much time to soak in.  To make and bake this breakfast casserole immediately, skip toasting the croissants and instead let the casserole sit on the counter 30-60 minutes so the croissants can soak up the liquid then bake per recipe instructions, being prepared to add an additional 5-10 minutes.

HOW TO store and REHEAT

• Storage:  This breakfast bake should be tightly covered or stored in an airtight container in the refrigerator for up to 4 days.
• Microwave:  Add individual slices to a microwave safe plate and microwave for one minute.  Continue to microwave at 30 second intervals if needed to heat through.
• Oven:  Reheating leftover breakfast croissant casserole in the oven will yield the best results.  Cover casserole with foil and bake at 325 degrees F for 20 minutes or until warmed through.

 

Shared by Stefani Hooper from carlsbadcravings.com

Creamy Garlic Mashed Potatoes

Ingredients:

3 1/2 lbs russet potatoes

2 Tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the slat, and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat an set aside.
3. Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand 5 minutes so that mixture thickens and then serve.

(Recipe courtesy of Alton Brown)

DoubleTree Signature Cookie

Ingredients:

1/2 lb butter, softened (two sticks)

3/4 cup + 1 Tbs granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/4 tsps vanilla extract

1/4 tsp freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp salt

Pinch cinnamon

2 2/3 cups semi-sweet chocolate chips

1 3/4 cups chopped walnuts

Directions:

Cream butter, sugar, and brown sugar in a bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds.  Don't overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet line with parchment paper about 2 inches apart.

Preheat over to 300 degrees.  Bake for 20-23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Makes 26 cookies

Note:  You can freeze the unbaked cookies, and there's no need to thaw.  Preheat oven to 300 degrees and place frozen cookies on a parchment paper-line sheet about 2 inches apart.  Bake until edges are golden and center is still soft.

Published in Food Network Magazine, Sept. 2020

The Best Chocolate Chip Cookies

Ingredients:

• 1 cup cold butter, cut into small cubes
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 cups cake flour
• 1 1/2 cups flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups chocolate chips
• 2 cups walnuts, roughly chopped

Instructions:

• Preheat oven to 400 degrees
• In a large mixing bowl, cream together cold cubed butter, brown sugar, and white sugar for 4 minutes or until creamy.
• Add eggs, one at a time, mixing well after each one.
• Stir in flours, cornstarch, baking soda, and salt.  Mix until just combined to avoid over-mixing. Stir in chocolate chips and walnuts.
• If possible, chill dough for at least 24 hrs.
• Scoop onto silpat or parchment paper covered baking sheets.
• Bake for 8-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.

*If you chill the cookie dough,make sure to tightly wrap it so it isn't exposed to air.  Once you are ready to bake the cookie dough, let the dough sit out for at least 15-30 minutes to allow to come to room temperature.  Depending on how long it has been chilling, it may be a little crumbly.  Press together with hands to form balls.

(From Kathleen Treu and Modernhoney.com)

Key Lime Pie

Ingredients:

9" graham cracker pie shell
14 oz. - can sweetened condensed milk
3 - egg yolks (whites not used)
1/2 cup - Nellie and Joe's Key West Lime Juice

Combine milk, egg yolks, and lime juice.  Blend until smooth.  Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating.

Serve with Strawberry Whipped Cream:

7 fresh strawberries, halved lengthwise
2 cups heavy whipping cream
1 tsp. vanilla extract
6 Tbsp. powdered sugar

Process strawberries in a food processor or blender until completely smooth, about 30 seconds.  (Hint:  use personal cup on Ninja blender).  Pour through a fine mesh strainer into a small bowl, discard solids.

Beat heavy cream, vanilla, and 3 tablespoons of the strained strawberry mixture in a stand mixed fitter with a whisk attachment on medium high speed until foamy, about 30 seconds.  Gradually add powdered sugar beating until soft peaks form, about 1 minute.  (Reserve any remaining strained strawberry mixture for another use, or use it to drizzle over top).

Recipe for pie:  Nellie and Joe's Key West Lime Juice bottle
Recipe for cream:  Southern Living magazine, June 2020

Spicy Beef Brisket

Ingredients:

1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp garlic powder
1 tsp bay leaves - crushed

Place a 5-6 lb flat cut beef brisket fat side up in a foil lined baking dish.  Sprinkle dry spice mix on top.  Dissolve 1 Tbsp beef bouillon in 1/2 cup warm water and pour around sides.  (Don't pour on top).  Seal foil.  Bake 6 hours at 275 degrees.  When done baking, scrape off fat and seasonings.  Wrap meat in new foil and refrigerate.  Strain juice and chill in separate container.  When cool, slice meat across grain and put in serving pan.  Remove fat from top of juice, stir juice and pour over slices.  Heat in slow oven and serve.  (Can be frozen and reheated when ready to serve).

Pulled Pork Sliders with Ranch Slaw

Ingredients:

2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split

In a small saucepan, combine the pork, barbecue sauce and chipotle chile.  Bring to a simmer; keep warm.  In a large bowl, combine both cabbages, carrot, parsley and ranch dressing.  Season with salt and pepper.

To serve, divide and portion the pork mixture and coleslaw over the slider bottoms.  Cover with the bun tops; serve.

Makes 16 sliders, or 8 servings.

Pulled Pork

Ingredients:

3 Tbsp light brown sugar
2 Tbsp fresh rosemary, finely chopped
2 Tbsp salt, coarsely ground
1 Tbsp hot smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, freshly ground
4 lb boneless pork shoulder butt, cut into 6 pieces
2 Tbsp vegetable oil
1/2 cup apple cider vinegar
1/4 cup chicken broth

Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper.   Rub over all sides of the pork.

To prepare in a pressure cooker:  Heat the oil in a pressure cooker on high.  Using the saute setting, brown the pork on all sides in 2 batches, about 5 minutes per batch.  Return all pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve.  Pressure-cook on high for 1 hour.  Let the pot naturally release for 10 minutes, then quick release.  Remove the pork; place in bowl.  Skim off some fat from the liquid remaining in the pot.  Shred the pork into small pieces; top with the remaining liquid from the pot.

Keep the pan drippings and drizzle them over the pork to help retain moisture.  Refrigerate for up to three days or freeze for up to six months.

To reheat, place the meat in a covered dish and reheat in a low oven (225 F) until hot.

Makes 8-10 servings.