Stuffed Dates

Stuffed Medjool Date

Ingredients:

1/3 c. soft butter
1 tsp. vanilla
3/4 c. brown sugar
1 egg
1-1/4 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sour cream
about 40 dates
about 40 walnut halves

Method:

Stuff dates with nuts. Cream butter and vanilla. Beat in sugar. Add eggs and beat well. Sift dry ingredients. Add alternately with sour cream. Drop dates in dough a few at a time and roll around. Put on greased cookie sheet. Bake at 400 degrees for 10 minutes.

Mary and Martha Heirloom Large Footed Server

Heirloom Large Footed Server

 

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Iced Pudding Sandwiches

Peanut butter is a semi-solid and can therefor...

 

Ingredients:

1-1/2 c. cold milk
1/2 c. smooth peanut butter
1 small pkg. instant pudding
24 graham crackers

Method:

Add milk a little at a time to peanut butter. Mix until smooth. Add ins

tant pudding. Beat with hand beater until well blended. let stand until think, about 5 minutes. Use a butter knife to spread fulling on 12 graham crackers. Cover each with another top. Freeze about 3 hours until firm.

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Washington Salad

Braised baby artichokes

Braised baby artichokes (Photo credit: Wikipedia)

Ingredients:

3/4 c. chopped celery
3/4 c. bottoms of artichokes, chopped
3/4 c. canned cherries
3/4 c. diced grapefruit pulp
Bottle of French Dressing
Mayonnaise (optional)

Method:

Mix celery, artichokes, cherries and grapefruit pulp with French dressing  and decorate with a dollop of mayonnaise.

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Marinated Cauliflower Salad

English: cauliflower

Ingredients:

2/3 c. salad oil
1/3 c. lemon juice
1 tsp. salt
1 tsp. prepared mustard
Dash Tabasco sauce
1 small onion
1/2 c. cauliflower
1/4 c. sliced mushrooms
1/4 c. cooked peas
1 Tbsp. capers

Method:

Mix oil, juice, salt, mustard and Tabasco sauce. Slice onion and cauliflower,  combine with the  mushrooms, peas, and capers. Cover with the marinade mixture and refrigerate overnight. Makes 4 servings.

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Butterscotch Cheesecake Bars

graham cracker crumbs

1 (12 oz.) pkg. butterscotch morsels
1/3 c. margarine
2 c. graham cracker crumbs
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
1 egg

Method:

Preheat oven to 350 degrees (325 degrees for glass dish). In medium saucepan, melt morsels and margarine; stir in crumbs and nuts. Press half the mixture into bottom of greased 13 x 9-inch baking pan. In large mixing bowl, beat cheese until fluffy; beat in milk, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Chill before cutting into bars.

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Veggie Squares

Chopped Vegetables

 Ingredients:

2 pkg. crescent rolls
2 pkg. Philadelphia cream cheese
1 c. mayonnaise
1 pkg. Hidden Valley Ranch dressing
3/4 c. chopped broccoli
3/4 c. chopped cauliflower
3/4 c. chopped onion
3/4 c. chopped tomatoes
3/4 c. chopped green pepper
3/4 c. chopped black olives
shredded Cheddar cheese
bacon bits (optional)

Method:

Spread crescent rolls in jelly roll pan pinching together. Bake at 350 degrees for 7 to 8 minutes. Mix cream cheese, mayonnaise and dry dressing together. Spread on cooled crust. Add all chopped vegetables over cheese mixture. Sprinkle with shredded Cheddar cheese and bacon bits. Cut into squares and refrigerate.

 

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Pumpkin Bread

Pumpkin bread

Ingredients:

3 c. sugar
3-1/2 c. flour
1-1/2 tsp. salt
1 c. oil
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
4 eggs
2/3 c. water
2 c. pumpkin

Method:

Put all ingredients in large mixing bowl. Mix well. Pour into 2 bread pans and bake one hour and 15 minutes in a 350 degree oven.

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Chicken Rolls

cold cuts

Ingredients:

3 chicken breasts, skinned, boned and split
6 thin slices boiled or baked ham
6 thin slices Swiss cheese
1-1/2 c. soft bread crumbs
2 Tbsp. grated Parmesan cheese
1/3 c. butter or regular margarine, melted

Method:

Pound each chicken breast half to 6 x 6-inch piece, using meat mallet. Place slice of ham, slice of cheese on each one. Roll up, folding in sides. Combine bread crumbs and Parmesan cheese; toss to mix. Dip each chicken roll in melted margarine, then in crumb mixture. Place rolls in shallow pan. Bake at 350 degrees for 40 minutes or until golden brown.

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Sky-High Biscuits

Baking Powder Biscuits Served Shortcake-style

Ingredients:

2 c. all-purpose flour
1 c. whole wheat flour
4-1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter or margarine
1 egg, beaten
1 c. milk

Method:

In bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in buter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently in to 1-inch thickness. Cut into 1 to 2 inch biscuits. Place in greased 10-inch iron skillet or on a 9-inch square pan. Bake at 450 degrees for 12-15 minutes.

Tips: To lower

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Crabmeat Salad

crab legs

 

Ingredients:

4 potatoes, cook and diced
1/2 lb. small shell macaroni, cooked
4 eggs, hard-boiled and diced
2 Tbsp. minced onion
6 oz. crabmeat, cooked
small can black olives, drained and sliced
1 small jar pimentos, drained and chopped
2 Tbsp. cider vinegar
1 c. mayonnaise (or more)
salt and pepper

Method:

Mix all ingredients together; add mayonnaise and salt and pepper to taste. Refrigerate before serving.

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