Friday, January 29, 2010

Frosting Recipe

Frosting Recipe
from The Barefoot Contessa Cookbook
given to me by Rese Moore

1 lb. of cream cheese at room temperature

¾ pound unsalted butter at room temp.

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)

In a bowl of an electric Mixer fitted with a paddle attachment,

Blend together the cream cheese, butter, and vanilla and almond

Extracts. Add the confectioners’ sugar and mix until smooth.

*If you have excess frosting, it freezes real well.

Italian Wedding Cake

Italian Wedding Cake
from Rese Moore


½ cup shortening at room temperature

1 stick butter, room temp.

2 cups sugar

5 eggs separated and at room temp

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temp

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract

Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans

In the bowl of an electric mixer cream the shortening, butter, and sugar

Until light and fluffy. Add the egg yolks one at a time, beating well after each

Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed

Or parchment paper. With the mixer on low speed, add the sifted ingredients

In batches alternately with the buttermilk, beginning and ending with the

Dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently

Fold into the prepared batter. Add the coconut, pecans and

Vanilla and fold into the batter. Divide the batter among the 3

Prepared cake pans and bake for 25 minutes, or until golden

Brown and a tester comes out clean when inserted into the middle

Of each cake. Allow the cakes to cool in the pan for about 10 minutes

Before turning them out onto a wire rack to finish cooling. When the

Cakes are completely cool, stack the layers with the frosting and frost

The sides and top

Thursday, January 28, 2010

Hawaiian Haystacks for the Pressure Cooker

Hawaiian Haystacks for the Pressure Cooker

from Collete Cordner

6 Boneless, Skinless chicken breasts

2 cups white basmati rice

3 cups Chicken broth

Optional: brown chicken breast on both sides.

Add Chicken, Rice, and Chicken Broth in pressure cooker. Bring to a boil and then place pressure lid on and pressure on second red ring for 5 minutes.

Drop Pressure under cold water

Stir in:

1 ½ cups sour cream

And Approx.

2 stalks celery diced

½ bell pepper, diced

1 bunch green onions diced

1 cup pinapple tidbits

1 medium tomato diced

While still in pan top with grated cheese and chow mien noodles.

Funeral Potatoes

Funeral Potatoes


• 32 oz bag of frozen shredded hash browns

• 2 (10 3/4 oz) cans Cream of Chicken Soup

• 2 cups Sour Cream

• 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)

• 1/2 cup melted butter or margarine

• 1/2 c. chopped onion

• 2 cups finely crushed Corn Flakes

• 2 Tbs butter or margarine melted


1. Grease 9x13 baking dish and preheat oven to 350

2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.

3. Gently fold hash browns into mixture.

4. Pour mixture into pan.

5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.

6. Bake for 30 minutes.

7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

Sunday, January 3, 2010

Lemon Bars

Lemon Bars

From Madison Moore


1 Cup soft butter

½ Cup powdered sugar

2 cups flour


4 eggs beaten

¼ cup flour

2 cups sugar

½ cup fresh squeezed Lemon Juice

¼ tsp grated lemon rind

1/4 tsp Baking Powder

Crust: Combine ingredients: mix well. Press into a 9x13 inch Pan. Bake for 300 until it starts to brown 20-25 min. Do not overcook.  Let Cool.

Filling: Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour over crust. Bake 325 for 20-25 min. Cool and sprinkle with powdered sugar.

EASY Chicken Tortilla Soup

EASY Chicken Tortilla Soup
from Annette Moore

1 can Cream of Chicken Soup

1 can chicken broth (14.5 oz)

1 can Whole Corn (do not Drain)

1 can Black beans (do not drain)

1 can chunk Chicken (10 oz)

1 can diced tomatoes with green chili peppers (10 oz)

Salt and Cumin to taste

Mix all ingredients together. Simmer over medium heat until heated through.

If you like it more liquidly, adds more chicken broth or water.

Serve with

Tortilla chips on bottom of bowl pour soup over them

Added shredded cheese, sour cream, Tomatoes, onions for toppers.

Strawberry-Jalapeno Jam

Strawberry-Jalapeno Jam

from DD Coates

4 cups frozen Strawberries (16-20 oz)

2 cups chopped jalapeno peppers with seeds (1/2-3/4 lb)

1 package of liquid pectin

7 cups sugar


1- In food processor, chop jalapeno peppers, then crush strawberries

2- Add chopped jalapeno peppers to strawberries and puree.

3- Pour into a pot, slowly add pectin. Bring to a boil. Boil for 5 minutes.

4- Slowly add sugar, stirring constantly, bring to a rolling boil.

5- Time for 2 minutes (no stirring)

6- Take off heat, scrap off foam, and pour into jars.

7- Place in a water bath for 10 minutes.

Rhubard Strawberry Jam

Rhubard Strawberry Jam
by Annette Moore

4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin

1- Put all Fruit and sugar into a Pot stirring constantly.  Bring to a rolling boil.  Boil for 5 minutes.

2- Slowly add pectin, stirring constantly, bring to a rolling boil.

3- Time for 2 minutes (no stirring)

4- Take off heat, scrap off foam, and pour into jars.

5- Place in a water bath for 10 minutes.

Rhubard Strawberry Jam
from Ruth Brox

This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.

10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello

Cook until Rhubard is tender. Seal in Glass Jars

Egg Nog

Egg Nog
from Judy Brox

½ gallon of Milk

2/3 cup Sugar

½ tsp salt

4 egg yolks

Mix together and cook under medium heat until film forms on spoon. Cool.

Mix together:

4 egg whites – beaten until foamy

6 tblsp sugar

Beat until forms a soft peak


2 tsp vanilla

Serve with Whip Cream on top

Almond Bark Candy

Almond Bark Candy

from Judy Brox

4 cups Fruit Loops

4 cups Cashews

4 cups Mini Marshmellows

4 cups Chow Mein Noodles

2 – 16oz containers of Almond Bark (or More)

Halloween Chili

Halloween Chili
from Annette Moore

2 lbs ground beef

1 lb pork sausage

1 cup water

1 onion chopped

4 garlic cloves, minced

2 28oz cans of Diced Tomatoes

1 8oz can of Tomato Sauce

½ tablespoon of ground cumin

½ tablespoon of dried oregano

½ teaspoon of chili powder

½ teaspoon of salt

2 15 oz cans of Kidney beans, drained

Brown Meat. Drain off fat. Add water and Onions. Cook until translucent.

Add Spices. Add Tomatoes and Sauce. Bring to a boil.

Reduce heat and simmer for 45 min stirring occasionally.

Add Kidney beans and simmer an additional 15 min.

We have this with cheese and sour cream on top. Plus, of course, cornbread.

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken

From The Sister's Cafe

1 small bag frozen corn

1 can black beans

2 large frozen boneless skinless chicken breasts

1 16-oz jar medium salsa, not mild

shredded cheddar cheese

tortilla chips

sour cream

chopped cilantro

diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.



2 pounds pork

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Cheese Muffins

Cheese Muffins

from Pioneer Woman

1 1/2 cups flour

1 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3 cups shredded colby-jack cheese

1 cup milk

1 egg

1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Cheeseburger Soup

Cheeseburger Soup

from LeighAnn Sondrup
o 1/2-1lb ground beef (I use ground turkey)

o 1 small onion finely chopped (I use a food processor for all the chopping)

o 3/4 cup finely chopped carrots

o 3/4 cup finely chopped celery

o 1 tsp dried basil

o 1 tsp dried parsley

o 3 cups chicken broth

o 4 cups peeled, diced potatoes (I dice them small)

o 2 TB cornstarch mixed with a little water

o 8 oz Velveeta American cheese (If you want you can use shredded cheddar)

o 1 1/2 cup milk

o 3/4 tsp salt

o 1/4 tsp pepper

o 1/4 cup sour cream

• Prepare all your ingredients before you start. Brown the beef or turkey, drain the fat, and set aside. In your soup pot, saute onions, celery, carrots, basil, and parsley in a little olive oil. Once they soften, add chicken broth, potatoes, and beef or turkey. Bring to a boil then cover, reduce the heat and simmer for a good 20 minutes. (I like it when the potatoes are really soft)

While stirring add the cornstarch mixture until soup thickens. Turn heat to low and add the cheese (make sure you cut it up or it takes forever to melt), milk, salt, and pepper. When the cheese is melted, remove from heat and add the sour cream.

Serve and enjoy.-

Creamy White Chicken Chili

Creamy White Chicken Chili
from Amie Snow

1 lb chicken breast, cut into ½ inch cubes (if you want to be lazy, buy one of those rotisserie chickens from the grocery store and pull the meat off)

1 medium onion, chopped

2 red potatoes, peeled and diced

½ cup celery

1 t garlic powder

1 T vegetable oil

2(15oz) cans great northern beans, rinsed, and drained

1(14oz) can chicken broth

2(4oz) cans diced green chilies
1t salt

¼ t ground cumin, rounded

1t dried oregano

½ t pepper

1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)

1 cup sour cream ½ cup whipping cream

Get all your ingredients ready first.

In a large sauce pan, saute chicken, potatoes, celery, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.

Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm)

7 servings.

Creamy Tomatillo Salad Dressing

Like Cafe Rio's
Creamy Tomatillo Salad Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of 1/2 lime

1/2 cup buttermilk (or make w/dry buttermilk mix)

1/2 cup mayonnaise

1/2 cup sour cream

1 package of dry Ranch Buttermilk Dressing Mix

1 cup fresh cilantro (abt. one bunch)

5 stalks (1/2 bunch) of green onions w/ends

2 cloves crushed garlic

1/2 to 3/4 tsp. salt

1/4 tsp. crushed cayenne pepper

Optional 4 tsp. sugar or other sweetener

Combine well in blender and refrigerate one hour.

Chicken Tetrazzini

Chicken Tetrazzini
from Annette Moore

4 boneless chicken breasts cut into 1/2 chucks

1/2 cup chopped green peppers

1/4 cup butter

1/4 cup flour

2 chicken bouillon cubes

1/4 tsp pepper

1 cup milk

1/2 cup shredded Swiss cheese

8 oz of cooked spaghetti

4 oz can mushrooms

12 saltine crackers, crushed

In large skillet, cook chicken and peppers in butter until tender and chicken is browned. Add Flour, bouillon, and pepper. Pour in milk plus 1 cup of water. After it is thickened, add cheese. Stir until it melts. Add Mushrooms. Mix cooked spaghetti noodles into mixture. Pour into 9X13 casserole dish; sprinkle with crackers. Warm in a 250 oven for 20-25 minutes.

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
from Judy Brox

• 1 lg chicken

• 2 lg tomatoes (i used canned)

• 1 lg bell pepper (i like red or yellow)

• 1 Tbsp. Paprika

• 1 lg onion 8oz sour cream

• salt and pepper to taste

Chop onion,pepper and tomatoes and put in Dutch oven with a little oil. Cook veggies until tender, add chicken and paprika. Cover and cook on med to low heat for 1 1/2 to 2 hours (i used my pressure cooker to speed up the cooking time--can be made in a crock pot as well)

When chicken is tender,remove from liquid. Add 8oz of sour cream to liquid and remove from heat. Pour sauce mixture over noodles and serve with chicken (can also thicken sauce)

NOODLES--german style

• 2 cups flour

• Water

• 2 eggs

• 11/2 tsp salt

• 1 tsp butter

Mix flour, eggs and salt together with just enough water to make a moist dough. Put dough on a flat plate and using a spoon,scrape off small pieces and drop them into boiling salted water. Cook 2-3 minutes and then drain. Stit in butter to prevent them from sticking

Deviled Pulled Turkey

Deviled Pulled Turkey
from LeighAnn Sondrup

Devil Sauce:

3 TBL Apricot Jam

3 TBL Dijon Mustard

Juice of ½ a lime

4 TBL of Vegetable Oil

2 TBL of Worcestershire Sauce

½ tsp of Salt

Pinch of Cayenne (more is you like it)

Mix all above ingredients.

4 cups of stripped Cooked Turkey

Mix Devil Sauce and Turkey. Allow to Marinate for 10 minutes. Spread on Cookie Sheet. Broil until Turkey is crispy.

I package of Egg Noodles

1 Package of Frozen Peas

Boil Egg Noodles. Drain. Mix Peas with Egg noodles.

Pulled Sauce:

5 TBL of Butter

2/3 cup milk or half & half

Melt butter in milk. Boil 2 minutes.


Noodles and Peas on bottom on Dish

Deviled Turkey on top

Pulled Sauce poured over top of that.

Garnish with Chopped Parsley.

Serve with Lemon Wedges on the side.

Butter Rolls

Butter Rolls

from Beverly Carter

2 Tablespoons yeast + 2 Tablespoons Sugar

2 cups warm water (not hot)

1 cup butter (melted)

6 eggs (beaten)

1 cup Sugar

1 ½ teaspoons salt

8-9 cups flour

Mix yeast, 2 tablespoons Sugar, and warm water in large mixing bowl.

Add Melted butter and beaten eggs to yeast mixture. Add sugar. Mix well.

Add salt and flour slowly to mixture. Dough should be very sticky.

Cover mixture with wet towel and let rise for 2-3 hours until nearly double. Stir down dough.

Cover and let rise in refrigerator for 6-8 hours (usually works best to do overnight).

Remove cold mixture from fridge. Punch down.

Divide dough into 5 balls. Roll ball with rolling pin into a round pizza shape.

Brush with melted butter. Cut into twelve wedges. Roll each wedge into a crescent shape.

Transfer to lightly greased cookie sheet. Repeat with each ball of dough.

Cover with towel and let rise for 4-5 hours until double. Bake at 375 for 10 minutes or until slightly golden brown.

Peanut Butter Fudge

Peanut Butter Fudge

Ok, So my Husband has a thing for Peanut Butter Fudge. It is not my Favorite but the other day, I tried several different recipes and had him try each one. The following recipe was his Favorite.

from Food Network


• 4 cups sugar

• 1/2 cup light corn syrup , or white Karo syrup

• 2 sticks unsalted butter

• 1 cup evaporated milk

• 1 tablespoon pure vanilla extract

• 9 ounces (1 cup) smooth peanut butter (recommended: Jif)

• 2 heaping tablespoons marshmallow cream


Lightly grease a 9 by 13-inch pan and set aside.

In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.

To serve, cut into pieces about 1 1/2-inches square and serve.