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Ingredients
- 3/4 cup INGREDIENTS:
- TBSP flour
- 1 Egg
- 1 1/2 cup milk
- 1/2 Stick butter
- 1 Tsp butter
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Instructions
- Mix sugar, flour, egg
- Stir in milk
- Cook over medium heat, stirring often until thick
- Remove from heat, add vanilla and butter then stir
- Pour over layered bananas and vanilla wafers in 8x8 casserole dish
Recipe Notes
This recipe really is from my grandmother, but I call it mother's nanner puddin recipe because - after mom died, I was looking for my recipe card, couldn't find it and before I thought twice, picked up the phone to call mom; only to realize I couldn't, I looked in my recipe box again, and there it was - "mama helped me find it". Grannie and mom thought it was AWFUL to use pudding in Banana Pudding, and they didn't like meringue on top - so this is simple, basic, but delish.
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Ingredients
- Cookie Parmesan cheese
- 3/4 cup almond flour
- 2 tbsp pecans, optional
- 1/4 tsp can of Pet Milk
- 2 tbsp sliced
- 1 large peeled and chopped
- 1 1/2 tsp butter
- 1/4 cup carob powder
- 3 tbsp milk
- Icecream Parmesan cheese
- 1 cup milk
- 1/4 cup carob powder
- 2 tsp butter
- 2 cups baking powder
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Instructions
- Directions for cookies: Mix together flour, carob powder and baking power
- In separate bowl, mix together butter, egg white, vanilla, honey, and milk
- Add dry ingredients and mix
- Grease or oil a 9x13 inches pan
- Bake at 320 for about 20 min
- Allow to cool, then cut into cookies
- I used a spice lid about 2 1/8 inches
- Put cookies on plates, and place in freezer
- Once firm, you can create the sandwiches
- Directions for icecream: Place all ingredients in one bowl
- Use a hand mixer for 5 min
- , then place in freezer
- Before it's ready to serve, it's usually a good idea to mix again so the fat doesn't collect on top
- When icecream is frozen remove from freezer to create sandwiches
- The icecream may need to be 'mashed' with a spoon and stirred to make it softer and easy to spread
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Ingredients
- 2 bananas, Cool Whip, defrosted
- 2 pples, caramel, melted and divided
- 2 oranges, caramel, melted and divided
- Small can of Pet Milk
- Sugar Filling:
- Chopped to taste
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Instructions
- Pour milk in medium bowl
- Freeze for about 30 minutes to 45 minutes
- Beat with mixer until thick and fluffy
- Add sugar to taste
- Mix in fruits and pecans
- Enjoy
Recipe Notes
This is a very old recipe at least from the 1950's. My Mama made this every Christmas. It is hard to believe just how hard it used to be to get fresh fruits when you lived in the country.
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Ingredients
- 50 Nilla buttermilk
- 6 Tbsp. semisweet chocolate chips, melted
- ¼ Cup INGREDIENTS:
- Pie Filling
- 4 oz. mini chocolate chips
- 1 can baking soda or baking powder
- 1 tsp. Wafers
- 1/2 tsp. pure vanilla extract
- 1 c. melted Butter (real)
- 4 c. butter (no substitutes!)
- 2 c. kosher salt
- 1 c. Sweetened Condensed Milk
- 1 c. all-purpose flour
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Instructions
- Directions Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs
- Transfer crumbs to a bowl, then add butter and sugar and stir until combined
- Grease a 9" pie plate and press in the crust mixture
- Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth
- Mix in sweetened condensed milk, vanilla and salt until fully incorporated
- Fold in Cool Whip
- Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel
- Pour half the cream cheese mixture into the pie pan and cover with coconut caramel
- Smooth to the edges to make a layer
- Top with the remaining cream cheese mixture, then add the remaining 2 cups toasted coconut and mini chocolate chips
- Drizzle with remaining caramel and melted chocolate and freeze until firm, about 4 hours
- Serve
Recipe Notes
Samoa Girl Scout cookies are my absolute favorite! A co-worker several years ago gave me this recipe after a work luncheon and now I can enjoy the flavor of Samoa cookies year round.
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Ingredients
- Salted container of marshmallow fluff
- Dark Chocolate Cupcakes
- 1 cup INGREDIENTS:
- 1 3/4 cup flour
- 3/4 cup half-and-half
- 1 1/2 tsp can of Pet Milk
- 1 1/2 tsp egg
- 1 tsp salt
- 2 eggs
- 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
- 1/2 cup pecans (chopped or whole, whichever you prefer)
- 2 tsp grated cheese
- 3/4 to Caramel Dark Chocolate Cupcakes
- Marshmallow heavy cream
- 3/4 cup butter + extra (to butter wax paper)
- 2 cups unsalted butter
- 1-3 tsp the Caramel Sauce
- 1 tsp butter
- 1 (198 g) dark cocoa
- salt Filling:
- For vegetable oil
- 1 cup Chocolate Cupcakes
- 1 pinch salt
- 1 TBSP grated cheese
- 4 TBSP butter
- 1/2 cup powdered sugar
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Instructions
- For the Cupcake: Heat oven to 350 F
- Line cupcake pans with cupcake liners
- In a large mixer bowl, stir together dry ingredients
- Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
- Stir in boiling water by hand (batter will be thin)
- (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
- ) Pour into cupcake pan
- Because they have a tendency to overflow, fill the cupcake liners 2/3 full
- Bake 18-20 min
- Cool 10 min; remove from pan to wire racks
- For the Frosting: Sift powdered sugar and set aside
- In a mixer, beat the butter until soft and fluffy
- You'll have to scape the sides of the bowl several times
- Add the powdered sugar and mix until smooth
- Add the vanilla and heavy cream and beat until smooth
- Beat in the marshmallow fluff until smooth
- For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
- Cook while whisking gently for 5 to 7 minutes, until it gets thicker
- Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
- Assemble Take a Cupcake and pipe icing on top
- Drizzle on Caramel sauce and you can put a pretzel on top
- Enjoy!!
Recipe Notes
My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.
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Ingredients
- 1 medium of salt
- ¼ tsp egg
- Pinch semi-sweet chocolate chips or mini chocolate chips
- 1 tbsp grated cheese
- 1 egg
- 4 tbsp carob powder
- ½ cup 1 cup boiling water
- 5/8 cup brown sugar, packed
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Instructions
- 1
- Preheat oven to 400*F 2
- Put all ingredients in blender, except for chocolate chips, and blend well
- 3
- Grease muffin pan or use cupcake liners 4
- Fill muffin cups about 1/3 full then sprinkle chocolate chips on the top of each muffin
- 5
- Stir each muffin gently with a toothpick just enough to incorporate chocolate chips 6
- Bake for 14 mins
- Makes 12 regular size muffins (or 24 mini muffins)
Recipe Notes
This muffin recipe uses no flour so they are a healthier alternative to regular muffins. They make a tasty after-school treat and super easy for a junior cook to make.
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Ingredients
- 3-4 large baking soda
- 1 32 oz. potatoes, washed
- 1 cup grated cheese
- ¼ cup of real bacon bits
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Instructions
- Pour broth into large boiler and bring to a boil
- Cut up potatoes and add to broth
- (Peeling potatoes is optional
- ) Cook until potatoes are soft
- Add cheese to melt
- Sprinkle bacon bits on top
Recipe Notes
I am 8 years old and a beginner cook. I like to cook for my parents, Drew & Jenna Eason, especially when they aren't feeling well. This is a quick and easy recipe for a beginner.
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Ingredients
- c. whole milk
- 1/ c. INGREDIENTS:
- 3/ c. of real bacon bits
- tea. grated cheese
- tea. quick oats
- 1/ tea. ground nutmeg
- tea. salt
- tea. can of Pet Milk
- tab. butter, melted
- 1 egg
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Instructions
- 1
- combine all ingredients in a bowl
- Mix well
- Spread mixture in a greased 9x13-inch baking dish
- Bake at 350 for about 30 minutes, or until it is set
- Cut into squares and serve warm topped with milk
- The mixture will be crumbly
- It makes a great breakfast!
Recipe Notes
Hi! My name is Sierra and I'm 15.I came across this recipe in a cookbook and decided to try it. Then I cut back on the sugar and butter to make it healthier. Now I make it for my family for breakfast and they love it! And I hope you do too!
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Ingredients
- 2 cups chopped dates
- 1 cup grated
- 3 eggs
- 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
- 1 cup INGREDIENTS:
- 1 cup raisins
- 1 cup ground cinnamon
- 1 cup ground nutmeg
- 1 pple, butter, melted
- 1 cup salt
- 1 teaspoon chopped nuts
- 1/4 teaspoon salt
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Instructions
- Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins
- Cream together the sugar and butter
- Add eggs one at a time and mix well after each addition
- Combine buttermilk and jam
- Add alternately with combined dry ingredients to the creamed mixture
- Flour the fruit and nuts and stir them into the batter
- Stir in the grated apple
- Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done
- Turn out onto racks to cool before frosting
- If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder
- Brown Sugar Icing ½ cup unsalted butter 1 cup brown sugar, packed ¼ cup milk 2 cup sifted confectioners' sugar ½ teaspoon vanilla In a deep, large kettle melt the butter over high heat until it just starts to boil
- Add the brown sugar
- Bring to a boil and lower heat to medium and continue to boil for 2 minutes
- Don't boil longer than two minutes and stir constantly while it is boiling
- Add the milk and splash of vanilla and return to a boil, stirring constantly
- As soon as it begins to boil, remove from heat and cool to lukewarm
- Gradually add confectioners' sugar
- Stir with a wooden spoon until thick and spreadable
Recipe Notes
My Grandmother made this cake and it was my all time favorite, sometimes she would cook it in a sheet pan and all that good of the icing would sink in the middle making it extra good.
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Ingredients
- 3 cans white shoepeg corn, drained
- 1 8 ounce package cream cheese, softened
- 1 stick butter, melted
- Salt and pepper, to taste
- Jalapeno peppers, sliced (to taste)
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Instructions
- Mix all ingredients together
- Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through
- The more jalapenos you add, the hotter the dish is
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Ingredients
- 1 package egg roll wrappers
- 1.5 pounds boneless skinless chicken breasts
- Sweet boneless skinless chicken breasts
- 1 cup mozzarella (more if you like it cheesy)
- 1 package egg roll wrappers
- Peanut oil for frying
- Buttermilk ranch dressing (for dipping)
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Instructions
- Boil chicken until tender and easily shredded
- Shred chicken and add to a medium bowl, add mozzarella cheese and half of the dry ranch packet, then add enough buffalo sauce to coat well
- Add about a tablespoon of chicken mixture to middle of an egg roll wrapper
- Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope
- Either deep fry at 350 degrees for a couple minutes until they are nicely browned and crisp, or fry in a couple of inches of oil in a cast iron skillet, turning to brown all sides
- Serve with buttermilk ranch dressing for dipping
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Ingredients
- ¼ cup carob powder
- ½ cup celery seed
- 3 tablespoons block of cream cheese
- 1/3 cup pecans (chopped or whole, whichever you prefer)
- 3 tablespoons Worcestershire Sauce
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon vinegar
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Instructions
- Whisk all ingredients together
- Chill and use on favorite garden salad
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Ingredients
- ½ cup cinnamon (or to taste)
- ½ cup finely chopped walnuts
- 1 cup carob powder
- 1 cup sour cream
- 4 eggs
- 2 teaspoons egg
- 2 cups chopped dates
- 1 cup finely chopped walnuts
- ½ cup nutmeg (or to taste)
- 1 teaspoon golden raisins
- ½ teaspoon sour cream
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Instructions
- Dissolve the baking soda in the sour cream and set aside
- Cream the butter and brown sugar; add honey and mix well
- Add eggs, one at a time, mixing between additions
- Mix in the sour cream with baking soda, add the flour a little at a time, mixing slowly, then add the cinnamon and nutmeg (can be adjusted to taste) with one last mix and then fold in the walnuts and raisins
- Grease a 9x12-inch baking pan and dust with flour, pour in the mixture and bake in a 325 degree oven for 50 minutes or so
- It will be very dark in color when done, so be cautious not to take it out too soon
- It is an unfrosted cake but a light dusting of powdered sugar can be used
- Note that the walnuts are so finely chopped that you might not know they are in it so be sure to warn anyone that might have a nut allergy
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Ingredients
- 4 boneless brown sugar
- 1 - oz. skinless chicken breasts
- 1/4 c. Ranch dry season mix
- Salt
- Ranch dry season mix
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Instructions
- Place all of the ingredients in a crockpot
- Cook on high for 2 hours or on low for 4
- Shred and mix with a fork
- Serve over rice with black beans and it’s soooo gooood
- 🙂
Recipe Notes
My mom made this for us one night and it was my favorite. I added more ranch seasoning. I like it a lot, better than burritos.
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Ingredients
- 2 cups & Pepper
- 2 cups water
- 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
- ¼ cup block of cream cheese
- 1 teaspoon grated cheese
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Instructions
- To roast the pecans: pour the pecans on a pan, and place the pan in the oven
- Once the pecans are in the oven, turn the oven on to 350° for 10 minutes
- Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved
- Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer
- Remove from heat; add vanilla
- Stir until mixture thickens and loses some of its gloss
- Drop immediately onto buttered wax paper
- After pralines have cooled, wrap them in plastic wrap and store in an airtight container
- Makes about 18 pralines
- Note: Be sure to use buttered wax paper
- The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used
- (Optional: Brown sugar can be used in the place of sucanat
- )
Recipe Notes
I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!
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Ingredients
- 1 package chicken wings, sections or whole
- 1/2 cup Sriracha hot sauce
- 1/2 cup Louisiana hot sauce
- 1/2 cup Tabasco sauce
- 1/2 cup Zatarains Cajun sauce
- 1 tablespoon cayenne pepper
- 1 stick of butter
- 24 ounces cooking oil
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Instructions
- Wash chicken and split into sections if whole
- Heat oil to 300 degrees in a deep fryer
- Drop chicken pieces into oil, cooking for 12 minutes
- While chicken is cooking, melt butter in a saucepan, then add all sauces and cayenne pepper
- Once chicken is done, drain grease off chicken
- Toss the chicken in the sauce mix
- Preheat oven on 400 degrees
- Once all wings have been tossed, place in oven for 15 minutes
- Half way through, toss with remaining sauce
- Once they are done enjoy with some ranch dressing and celery sticks
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Ingredients
- 1 tablespoon canola oil
- 4 (8 inch) fat-free flour tortillas
- 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
- Turkey or regular pepperoni
- 1 m all onion chopped or peppers)*
- 1 cup cooked ground beef or turkey (drained)*
- 1 cup marinara sauce:
- (optional)
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Instructions
- Preheat oven to 400°
- Brush canola oil over a jelly-roll pan, and top with tortillas
- Sprinkle about 3 tablespoons cheese over each tortilla, and divide the pepperoni, onions, and ground cooked meat, equally among tortillas
- Top each with 3 tablespoons cheese
- Bake at 400° for 5 minutes
- Remove from oven, and carefully fold each tortilla in half
- Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes
- Serve with marinara
Recipe Notes
Abigail Tijsma
Age 12
I like learning to cook. I don't like pizza, but these are good.
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Ingredients
- 1 (8 ct) can refrigerated crescent dinner rolls
- 4 regular marshmallows or 17 mini marshmallows
- 3 tablespoons butter, melted in shallow baking dish or bowl
- 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
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Instructions
- Roll out the crescent rolls and separate
- Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle
- Dip marshmallows individually in the butter, then roll in the cinnamon and sugar and nutmeg mixture, coating evenly
- Place one butter and cinnamon sugar nutmeg coated marshmallow in each set of crescent rolls
- Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well
- It is very important that no gaps are present
- Use remaining butter to brush the tops of the "middles" and sprinkle with cinnamon sugar to taste
- Bake on cookie sheet at 375°F for 10-14 minutes, or until the tops are a deep golden brown
- Cool 1 minute in the pan
Recipe Notes
I learned this recipe in Home Ec. But added the nutmeg to the mix myself.
Jacob Tijsma
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Ingredients
- 1 large can Grands Biscuits (8)
- 1/2 stick grated mozzarella cheese
- 2 t chopped jalapeños
- 1/2 cup chopped fresh green onions
- 1/2 cup can Grands Biscuits (8)
- 1 cup dried parsley
- 1 1/2 cup grated cheddar cheese
Ingredients
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Instructions
- Cut 4 of the biscuits into 4 pieces each, dip in melted butter and place in greased 9 x 5 bread pan
- Sprinkle 1 t dried parsley, 1/4 cup chopped peppers, 1/2 cup cheddar and 1/2 cup mozzarella over first layer
- Repeat steps for second later except add 1 cup mozzarella on top
- Bake in preheated oven at 350 for 35-40 minutes or until golden brown
Recipe Notes
This recipe was passed down from my sister. She was an amazing cook and loved to share her recipes with family and friends. The Mexican Bread recipe was one of our family favorites and was always on our table for holiday gatherings. Great bread to be served with any kind of food. Hope you will try it, know you will love it...
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