Mijah Candy

1 cup butter
1 cup white sugar
1 T. water
1 T. white corn syrup (Karo)
1 cup chopped almonds plus extra for the topping

Hershey' chocolate candy bar, large size

Combine all ingredients and cook over high/medium high heat. Stir continuously, about 10 minutes or until the color of brown sugar. Pour into a buttered cake pan. Break the candy bar into pieces and place on top of candy. When melted, spread evenly over the top. Sprinkle with chopped almonds. Cool and cut or break into pieces.

My mom used to make this at Christmas time and was so excited when I brought some to dinner this year. It's an easy recipe that doesn't require a thermometer.

Lorie Line's Famous Corn Casserole

2 eggs
1 stick butter
4 T. sugar
1/2 cup milk
1 can cream corn
1 bag frozen corn *
1 box Jiffy corn muffin mix

Preheat oven 350 degrees.
Mix together first four ingredients with mixer or blender. Add remaining ingredients and mix by hand. Pour into a slightly greased casserole dish. Bake for approximately 45 minutes or longer. (This depends on which Corning Ware dish I use). Top will be slightly browned.

*Lorie Line's recipe calls for 1 can whole corn drained, but I prefer frozen corn because there's not much corn in a can! And I never eat canned vegetables, anyway.

Very good for holiday dinners, and is also good reheated, so it could be made ahead of time.

Tater Tot Casserole

1 1/2 -- 2 pounds hamburger
1 6 oz. package tater tots
2 cans cream of chicken soup
1 can of milk (use the soup can)

Brown the hamburger, drain, and put in a casserole dish. Mix soup and milk. Put tater tots on top of the hamburger. Pour soup mixture over the hamburger and tater tots. Bake at 350 degrees until tater tots are hot.

From my friend, Jane, at school. She brought it over when I broke my arm. It was yummy and just what we needed for supper one night!

Peppermint Popcorn

Found this EASY recipe at Monster Momma.

1 bag white chocolate chips
2 bags microwave popcorn
crushed candy canes (about 1 cup)


Crush Candy Canes in a baggie and set aside. Pop the popcorn and spread popcorn in a single layer on a large cookie sheet. Melt chips in the microwave and drizzle over popcorn/peppermint mixture. Stir gently and cool. Put in baggies for individual gifts. Tie with a bow and add a gift tag.

EASY POTATO SALAD

1 bag frozen hash brown potatoes, I like Ore-Ida the best

Boil in water with 1 teas. salt until soft. Be careful not to boil too long or the potatoes get mushy.

Drain and cool with cold water. And drain again. Put in a large mixing bowl.

Add 1 dozen chopped, hard boiled eggs. I used my sharp pastry blender this time and it was SO EASY to do! Saw that on someone's blog!

Chop several stalks of celery into small pieces and add them to the potatoes and eggs.

Then I add Miracle Whip or a similar salad dressing, squeeze in some yellow mustard, a spoonful or two of sweet pickle relish, sprinkle onion powder over the top, and a little paprika and pepper. I don't measure, I just 'dump' in in. Mix with a large spoon.

If you need to transport the salad in large quantities, put it in gallon zip lock baggies and be sure to keep the salad cold. When you arrive at your destination, snip the bag corners and squeeze the salad into the serving bowl.

SUGAR COOKIES

1 c. butter
1 1/2 cups sugar
2 eggs
1 t. vanilla
3 cups flour, sifted
1/2 t. soda

Cream butter and sugar. Add eggs and mix. Stir in vanilla. Add flour and soda. Stir to mix. Chill dough 3 to 4 hours. Roll on a floured surface and cut out cookies. Bake 6 to 8 minutes or until lightly browned at 350 degrees.

Frost with simple frosting. Melt 4 T. butter. Add powdered sugar (? I just dump it in the small mixing bowl), 1 teas. almond extract, and 1 T. karo syrup. Add enough cream or canned milk to make the frosting spreadable. My mom says the karo syrup keeps the frosting from sticking to everything when you stack the cookies. It works, so I try to remember to add it to the frosting.

These make the BEST sugar cookies ever!! Great for Christmas cookies.

PEPPERMINT TRUFFLES

1 8 oz. package cream cheese, softened
1/2 c. butter, softened
2 packages peppermint crunch baking chips (10 oz.) Andes Peppermint Crunch Baking Chips
1 c. powdered sugar
Wilton sugar cake sparkles

In a medium bowl, beat cream cheese and butter until creamy.

Chop peppermint chips until fine. (Food processor). Add to cream cheese mixture and combine until mixed very well. Add sugar. Mix again. Cover and chill. Roll into 1-inch balls and sprinkles.

Recipe from SOUTHERN LADY, HOLIDAYS 2009 magazine

APRICOT AND CHEESE TEA SANDWICHES

Spread apricot jam/fruit spread on two slices of bread.

Slice thin slices of a really nice cheese and lay them on the jam. We used Dubliner, an aged cheese from Ireland for Jennell and JoAnn's tea parties.

Top with other slice of bread.

Trim crusts and cut into rectangles or use cookie cutters to make special shapes, such a hearts for a wedding tea.

FAST, EASY, and TASTY!!

CHOCOLATE TRUFFLES

3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
1 T. vanilla

Melt the chocolate chips in the microwave. Start with 2 minutes. Stir. Heat an additional minute. Stir. If needed, try one more minute. Bowl may be very hot!

Stir in the vanilla. Chill until firm. Scoop out a spoonful and roll into a small ball. Roll in colored sugar. Wilton has colored sugars near each holiday and it is fun to roll the chocolate balls in the sugar for added 'sparkle'.

LEMON CURD

4 eggs
1 1/4 cups sugar
4 lemons
12 T. unsalted butter

Wash lemons and grate the rind of 2 of the lemons. Then cut in half and squeeze the juice from the lemons and discard seeds.

Beat eggs and sugar together until fluffy. Add the lemon juice.

Pour the mixture into a pan and cook over low heat, stirring continually. Add butter 1 Tablespoon at a time. Cook until thickened. Add the lemon zest.

Pour the mixture into sterilized jars and screw lids on tightly. Store in the refrigerator. Serve with scones.

This is an easy recipe because you don't have to worry about the eggs curdling and lumping.

DADDY'S CUSTARD PIE

I love it when my mom gives me a recipe that Daddy loved for dessert. My mom makes the best anything and often got the recipes out of old cookbooks from when they were first married back in 1947! I need to find out the oven temperature for this one.

4 eggs, slightly beaten
3 c. milk
1 teas. vanilla
1/2 c. sugar
1/2 t. nutmeg
1/4 t. salt

Mix all ingredients and pour into a 9 " pie shell. Bake 1 hour.

RASPBERRY SHORTBREAD CAKES

1 cup butter, softened
1/2 cup powdered sugar
1 egg
3/4 cup flour
1/4 cup cornstarch
1 teas. baking powder
1/4 teas. salt
seedless raspberry jam

Heat oven to 325 degrees. Grease and flour pan, or use a spray with flour. Mix butter, powdered sugar and egg until fluffy. Sift dry ingredients together and add to butter mixture. Mix well. Spoon about 1 rounded tablespoon of the batter into individual cups of a Nordic Ware Bundt cakelet pan. Bake 20-23 minutes or until light golden brown. Cool in pan 10 minutes and remove. Cool on a rack. Place 1/2 teas. of jam in the center of each cake. Dust with powdered sugar. Makes 12 mini cakes.

Cream Cheese Mints

3 ounces cream cheese, softened
1 Tablespoon butter, softened
3 cups powdered sugar, sifted
1 teaspoon almond extract, or flavoring of your choice
Wilton food coloring
small amount of granulated (table) sugar

Mix first three ingredients. Add extract and coloring (try a small amount to begin) to complement the party/wedding colors. Mix well. Add more powdered sugar if necessary.

Roll into small balls and roll in the granulated sugar. Press into a rubber mold. Pop the candy mint out of the mold and let dry for two hours. Mints may be frozen. Thaw before serving.

CREAM CHEESE DATE SPREAD

Sarah made this WONDERFUL spread for my grandmother's banana bread. We served it at JoAnn's wedding tea and now we need to make it again for Jennell's tea. Hope I get the amounts near to what she used--she made it up, and it's been seven months ago!

1 8 oz. package cream cheese, softened
1/2 cup (?) chopped dates
1/2 cup (?) powdered sugar
1 teas. almond extract

Mix well. Spread over banana bread. YUM!!

APPLE FRITTERS

• Soft, tart apples
• Brandy
• Lemon juice
• Sugar
• Gold Medal Flour
• 3 tablespoons butter
• Powdered sugar
• Cinnamon

1. Peel, core and slice the apples.
2. Soak apple rings in a mixture of brandy, lemon juice, and sugar until they have acquired the taste.
3. Drain and dust the apples with flour.
4. Heat 3 tablespoons of butter in a skillet. When it is very hot, fry the apple on both sides.
5. Sprinkle cooked apple with powdered sugar and cinnamon.
6. Serve very hot (with ice cream?)

From: FEELS LIKE HOME, great story with the post!

Shrimp Risotto

7 Tbsp. butter, divided
2 cups assorted vegetables (snow peas, mushrooms, asparagus, broccoli)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper
3/4 pound medium shrimp, peeled and deveined
3/4 cup white wine, or chicken broth
5 cups chicken broth
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/4 cup whipping cream
1/2 cup grated/shredded Parmesan cheese
1 tsp. dried Parsley (or 3 Tbsp. fresh, chopped)


Melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender. Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet over medium heat. Add 1 Tbsp. garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.

Add 1/4 cup wine to the chicken broth and warm in the microwave.

Melt 4 Tbsp. butter in the same skillet over medium heat. Add onion and 1 Tbsp. garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.

Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)

Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well. Add the shrimp, vegetables and parmesan cheese. Stir well, then sprinkle with parsley. Serves 4-6. From: COOK WITH SARA

This looked so yummy, I had to save it! There are great pictures and details about making it if you link to Sara's blog.

CUCUMBER SALAD

1 cup sugar
1/2 cup vinegar
1/2 cup water
1 tsp. salt
3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 Tbsp. minced fresh dill OR 1 Tbsp. dill weed

In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil. Cook, stirring for 1 minute or until sugar is dissolved.

Combine cucumbers, onion and dill in a large bowl. Pour vinegar mixture over cucumbers. Cover and chill for at least 3 hours or overnight. Makes 6 cups. From Cook with Sara

Pineapple Crunch Tea Sandwiches

1 8oz carton whipped cream cheese

1 small can crushed pineapple (drained well)

¼ cup chopped almonds

Raisin Bread was used and it was such a nice change.

Remember to butter your bread first before adding the filling. The above ingredients will make about 20 tea sandwiches. The more almonds the better.

From Tea Graces Newsletter

OUTBACK STEAK HOUSE BREAD

Honey Wheat Bushman Bread
Outback Steak House

DOUGH
1 1/4 cups warm water
2 teaspoons granulated sugar
2 1/4 teaspoons (1 pkg.) yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses

COLORING (optional, I eliminate this)
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring

cornmeal for dusting

1. Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.

2. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in warm spot to rise for another hour or so until the loaves have doubled in size.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it’s fluffy.
Makes 6 small loaves.

Haven't tried this yet, but the addition of chocolate must make it good!

Found this recipe during a look at Gollum's Foodie Friday.

CREAM CHEESE SWIRL BROWNIES

1 pkg. fudge brownie mix (19.8 oz.)
1 pkg. Kraft Cream Cheese, softened (8 oz.)
1/3 C sugar
1 egg
1/2 tsp vanilla

Prepare brownie mix as directed and pour into 13x9 inch baking pan.

Beat cream cheese w/ mixer until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.

Pour cream cheese mixture over brownie mixture; cut through batter several times with knife for marbled effect.

Bake at 350 degrees for 35 to 40 min. or until cream cheese is lightly browned. Cool; cut into squares. Makes 24. (Do not use brownie mixes that include a syrup pouch!)

from Frugal Homekeeping

ALMOND CAKELETS

1 cup (8 ounces) almond paste
1¼ cups sugar
1¼ cups butter, at room temperature
1 tablespoon vanilla extract
6 eggs, room temperature
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Preheat oven to 325º F. Grease and flour a 9-inch Springform pan or 14 "blossom" molds. Combine the almond paste and sugar in a food processor and pulse until blended. Add the butter and vanilla; pulse until well combined. Add the eggs, one at a time, and pulse until just combined. Do not over mix.
Sift together the flour, baking powder and salt. Add the dry ingredients to the almond mixture and pulse to blend.
Transfer the batter to the prepared pan. Place the pan on a baking sheet and bake for 1 to 1½ hours in the Springform, or 20-25 minutes in the single-serving molds, or until lightly golden on top. Adapted from a recipe by Amy Whitelaw, pastry chef of Left Bank. From Memories in the Baking.

SPECIAL K BARS

1 c. sugar
1 c. white Karo syrup

Bring to a boil. Remove from heat and add:

1 1/3 c. peanut butter
1 t. vanilla
4 c. Kellog's Special K cereal

Mix. Press into a greased 9" x 13" pan. Sprinkle chocolate chips over the top while it is still warm. When the chocolate is melted, spread with a butter knife. Cut into squares. These are very sweet, so cut small squares. They do get soft on a hot day, so they aren't the best bar cookies to take on a summer picnic. Very quick and east to make!

DESSERT from Momma

CRUST: Mix together. Will be slightly crumbly.
1 c. flour
1/2 c. butter
2 T. sugar
1/1 c. chopped nuts, pecans or toasted almonds
Press into a 9 x 13 pan. Bake 350 degrees for 15 minutes. Let cool.

NEXT LAYER: Beat together and spread over the crust:
1 8 oz. package cream cheese
2/3 c. powdered sugar
1/2 carton (9 oz) cool whip

NEXT LAYER: Mix together and spread over the cream cheese layer.
2 small boxes instant vanilla pudding (Chocolate is yummy, too)
2 1/2 c. milk
1 t. almond flavoring

TOP LAYER:
Spread the remaining cool whip over the top. Refrigerate and serve when chilled and set.

MELTING MOMENTS COOKIES

1 c. butter or margarine
2 c. powdered sugar
1 1/4 c. flour
3/4 c. cornstarch
3 T. orange juice

In large mixing bowl, cream butter and 1/2 c. sugar. Beat in flour and corn starch. Wrap and refrigerate at least 2 hours. Roll into 1 inch calls. Bake 10 minutes at 325 degrees.

Frost with glaze made with 1 1/2 c. powdered sugar and the orange juice. Put a sheet of waxed paper under the wire rack as you glaze the cookies. A lot will drip off.

PHYLISS SHORTCAKE

2 c. flour
1/2 t. salt
4 t. baking powder
3 T. sugar
1/3 c. shortening

Cut shortening into dry ingredients.
Add:
1 egg stirred into
1/2 c. milk

Stir wet with dry. Spoon a drop of the mixture onto a greased cookie sheet. Bake for 10-15 minutes in a 400 degree oven.

Serve with fresh, mashed strawberries in a bowl. My family liked milk poured over the biscuits with the fruit. Dot likes whipped cream or cool whip. We never knew why they have the name "Phyliss"

POTATO CASSEROLE

Peel, boil, and mash 5-8 pounds of Russet potatoes.

In a large microwave bowl mix, heat, and melt:

1 8 ounce carton sour cream
1 cube butter
1 can Cream of Chicken soup
1 cup grated cheddar cheese

Pour over the mashed potatoes. Stir well. Pour into a buttered casserole dish. Serve immediately. The potatoes can be refrigerated and heated when ready to serve. The casserole may also be frozen. To serve, thaw and heat either in the microwave or oven. If using a large corning ware casserole dish, the potatoes may take an hour to heat at 350 degrees.

This recipe is great for making ahead and serving with ham. If you are expecting a huge crowd, add more potatoes and use a larger carton of sour cream and more cheese.

CROCK POT STEW

2 to 3 pounds stew meat, I cut it into smaller pieces and trim the fat
1 package onion soup mix
1 can Cream of Chicken soup

Put the ingredients in a Crock Pot on High heat. Let it cook for at least 6 hours. Serve over rice or mashed potatoes. The meat will be very tender. If you like gravy, add another can of soup. It's nice to make a large recipe so there will be leftovers.

My mom's version has this mixture in a pot in the oven at 350 degrees for 3 hours. While it's in the oven, do not lift the lid to peek.

We are still using the crock pot we got for our wedding over 30 years ago from Wally's grandmother!

LEMON BREAD

1 c. sugar
6 T. shortening, about 1/3 cup +
2 eggs
1 T. lemon extract
1/2 c. milk
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1 t. lemon peel or peel of 1 lemon

GLAZE
3 T. lemon juice
1/2 c. sugar

Cream sugar and shortening. Add eggs, extract, and milk. Mix until smooth. Add flour, baking powder, salt, and lemon peel. Fold in gently. Pour into greased and floured pans. Bake 30-40 minutes until browned. Remove loaves from pans and place on a cookie sheet. Mix glaze in a small bowl and spoon mixture over the tops and sides. Bake 5-8 minutes more. This recipe makes 2 small loaf pans that are nice for gifts at Christmas time. The loaves freeze well.

BANANA BREAD

1/2 c. shortening
1 c. sugar
2 well beaten eggs
2 c. flour
1 t. soda
1/4 t. salt

Cream shortening and sugar. Add eggs and mix well. Stir in dry ingredients. Mix.

Mash 2 large bananas with a fork. Gently fold into dough.

Bake in a greased bread pan at 325 degrees for 1 hour.

Makes 1 loaf of banana bread.

This recipe comes from my Grandma Amen. My dad and I never liked nuts in this, so I don't add any. You might like to add walnuts or pecans.

GINGER CREAM COOKIES

1 c. butter
1 c. powdered sugar, sifted
1 T. cream
1 T. lemon juice

Mix together. Then add dry ingredients:

2 1/4 c. flour
3/4 t. baking powder
1/2 t. salt
1 t. ginger

Stir together to mix well. Chill dough. Roll into balls. Put onto parchment paper and bake 10-12 minutes at 350 degrees until bottoms are lightly browned. May be frosted with icing.

Icing:
Melt 1/2 cube butter.
Add 3-4 cups of powdered sugar. I don't really measure, I just dump it into the bowl [same size my mom always used :)].
1 T. Karo syrup
1 teas. vanilla
Milk or cream to make the icing the consistency desired, to either spread or drizzle over the cookies. The Karo syrup keeps the frosting from sticking when the cookies are in a jar, tin, or baggie.

EASY SWEET BREAD

1 cup flour
1 package dry yeast
1/4 cup vegetable oil
1/3 cup sugar
1/2 teaspoon salt
1 cup warm water
1 egg
Mix all the ingredients with an electric mixer until the mixture is blended smoothly.

Stir in 2 cups flour. Mix well. Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1 1/2 hours or until double in size. Stir down. On a floured surface roll the dough into a rectangle. Brush with melted butter and sprinkle brown sugar and cinnamon over the top. Roll into a "log" and slice off sections about an inch wide. Place on a greased pan and let rise. Preheat the oven to 375 degrees. Bake for 30 minutes or until brown. Frost with icing flavored with almond extract instead of vanilla. Icing is made with sifted powdered sugar (maybe 3 cups?), about 3-4 tablespoons melted butter, milk or cream added to spreading consistency and 1 teaspoon almond extract. Drizzle over the rolls while they are still warm.

The rectangle can also be placed in a pan and covered with Wilderness pie filling. This then gets covered with a crumb mixture of 1 cube butter, 1 cup flour, and 1/2 cup sugar. Mix together until crumbly and cover the pie filling. Bake about 30 minutes or until brown. This make the old-fashioned German style coffee cake.

CABBAGE SALAD

1 bag of cabbage, or 1 medium head of cabbage, chopped
1/4 cup chopped onion
1 chicken breast, cooked and chopped
6 T. sunflower seeds
1 cup slivered almonds, toasted
2 packages chicken flavor Ramen noodles, crushed
1 T. or LESS pepper
3 T. sugar
4 T. vinegar
1/2 cup or less, oil; add water to make 1 cup of liquid

Mix flavor packets from the noodles with pepper, sugar, vinegar, oil and water. Stir or shake well.

Toss all together. Best if mixed right before serving.

EASY SOUR CREAM BISQUITS

2 cups self-rising flour
1/2 teaspoon salt
12 oz. sour cream

Mix all ingredients together, then form into a soft ball. Place on floured board and roll out to about 1/2" thickness. Cut out biscuits using a 2" round cutter. Place on greased baking sheet and bake at 425 degrees for about 12 minutes or until browned.

From Eggs in Purgatory, by Laura Childs