Apricot casserole

2 cans (15 ounces each) apricot halves
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)
Directions
Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11-in. x 7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots.
Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown. Yield: 6-8 servings.

Butter Brickle Biscotti

Butter Brickle Biscotti

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Snowball Cookies

1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
1/4 cup finely crushed peppermint candy canes

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3.Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.

Easy Cheesy Vegetable Soup

6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk

In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!

Serve or cool and freeze up to 3 months.

To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.

Penne with Shrimp and Herbed Cream Sauce

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Sugar Cookies with Pistachio and Dried Cherries

These would be great as CHRISTmas cookies with the green pistachios and the red cherries

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Directions
Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Mounds Bars

2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes.

2 cups coconut
1 can sweetened condensed milk.
1 (12 oz.) package chocolate chips
Mix coconut and condensed and spread on top of baked crust. Bake 15 minutes. Remove from oven. Melt chocolate chips . Spread on top. Cool and cut into bars.

Cinnamon Red-Hot Salad

Ingredients:
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.

Classic 7-Layer Salad

Ingredients:
1 head Romaine lettuce, finely torn, dry
1 head cauliflower, broken into little bite sized pieces
1 lg bermuda or vidalia onion, very thinly sliced
1 lb. bacon, fried crisp and crumbled
1/4 c. sugar
2 c mayonnaise
1/2 c. grated parmesan cheese
Directions:
Starting with the lettuce, and following in order listed, layer each ingredient in a large
glass bowl. Cover and refrigerate overnight.

Eggnog dip

1 1/2 cups eggnog
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract (optional)
mixed fruit
poundcake, cubes
Directions
1In a saucepan, combine the eggnog and cornstarch until smooth.
2Bring to a boil; boil and stir for 2 minutes.
3Remove from the heat; stir in sour cream.
4Cool completely.
5In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
6Fold into eggnog mixture with rum extract, if desired.
7Cover and refrigerate overnight.
8Serve the dip with fruit and cake cubes.

Blueberry dessert

Blueberry dessert


1 large pack grape or blueberry jello
1 ¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ cup sugar
½ cup sour cream
8oz cream cheese, softened

Preparation:

Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.

Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.

To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.

Spread the topping over the jello salad and sprinkle the chopped nuts on the top.

(Serves 8 - 10)

Black Cherry Swirl Fudge

Black Cherry Swirl Fudge
Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl.
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.

Root Beer Float Cup Cakes

I would make the kid friendly version of this, as I don't consume alcohol!!!!
Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes

Homemade Hot Chocolate Mix

1 Box Instant powdered milk (The size that makes 8 quarts)

1 – 6 ounce jar powdered coffee creamer

1 – 2 pound box Nestle’s Quik

1 pound powdered sugar


Mix all ingredients together in large container. Store in sealed container until ready to use. To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.

Homemade Caramels

2 cups white sugar
1 cup brown sugar
1 cup light corn syrup
1 cup heavy cream
1 cup milk
1 cup butter
1 1/4 tsp vanilla
Cook all together to form firm ball (240 degrees). Remove from heat. Pour into buttered pan. 9x13 or you can use a cookie sheet if you like them smaller
Cool overnight and cut into squares and wrap.
Use a LARGE kettle!

Layered Pizza Dip

Ingredients:
1 c. part skim ricotta cheese
1/2 c. chopped pepperoni
1 cup shredded mozzarella cheese
1 cup spaghetti sauce (any variety)
Garlic bread and/or crackers for dipping
Directions:
Spread the ricotta cheese in an even layer in a 9” pie plate. Top with ¼ cup pepperoni
and ½ cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with
the remaining pepperoni and mozzarella cheese. Bake for 15 minutes or until hot. Let
stand for 5 minutes. Serve with bread, garlic bread or crackers for dipping.

Sausage Grits Casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Cake Mix Cookies

CAKE MIX COOKIES

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil (you can use the 1/4 c apple sauce instead)
1/4 cup of water
1 cup of chopped nuts, raisins, M&M's (anything you like in cookies)

Heat oven to 350°. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.

Bake for 15 minutes or until done. Makes about 4 dozens. Easy & GOOD!

(lemon cake with some lemon zest in them and lemon icing is really good!!)

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.

Strawberry Bread

Makes 2 med. loaves
3 cups + 2 Tbl. flour
2 cups sugar
1 Tbl. cinnamon (I use a bit more)
1 tsp. salt
1 tsp. soda
Combine the above in a large bowl.

In a small bowl combine; (I do these first in the mixer and then add the dry)
2 cups thawed Sweetened Strawberries
1-1/4 cup oil (I use half apple sauce/half oil)
4 eggs

Add to flour mixture until just moistened.

(Important!) Flour & Grease pans well!!
Bake 30-40 min at 350*. For the tiny loaves....60-75 min for reg size, check with pick.