Suzie Q Cake

Suzie Q Cake
from the kitchen of Annette Moore

One Chocolate Cake Mix
Follow the instructions on the box.  follow baking directions for 2 pans.
let cool

Marshmallow Frosting
3 egg whites
2 1/4 cups of sugar
9 Tablespoons of water
9 large Marshmallows quartered
1 1/2 tsp of vanilla
1/3 tsp of cream of tartar

In a double boiler, over boiling water, combine egg whites, sugar, & water.  Beat for about 5 minutes.  Add Marshmallows and continue beating for 5 more minutes or until mixture stands in peaks. 
Remove from double Boiler and stir in vanilla and cream of tartar.  Beat another 5 minutes or until thick.

Frost Cake and then we sprinkled on mini chocolate chips.

Peach Preserves

Peach Preserves
from the kitchen of Annette Moore

12 fresh Peaches, pitted and Chopped
4 1/2 cups white sugar
1 (2 oz) package of dry Pectin

Place peaches in a large saucepan heat over medium low.  Cook for about 20 minutes.  I use a hand blender to crush up the peaches.  I don't like it very crushed as I like to see pits of peaches in my preserve. 
Add sugar and boil over medium heat.  Gradually stir in pectin and boil for one minute.

Remove from heat.  Transfer to sterilized jars.  Process in hot water bath for 10 min.  Let cool and place on shelf. 

CowBoys Cookies

Cowboy Cookies
from the kitchen of Annette Moore

1 c. butter


1 c. sugar

1 c. brown sugar

2 eggs

1 c. oatmeal

1 c. coconut

2 c. chocolate chips

2 cups Butterscotch chips

1 cup pecans

2 c. flour

1/2 tsp. salt

1 tsp. soda

1/2 tsp. baking powder

1 tsp. vanilla

Cream together: sugars, butter, eggs and vanilla. Sift together: flour, salt, soda and baking powder and add to creamed mixture. Add coconut, oatmeal and chocolate chips. Drop onto greased baking sheet. Bake 15 minutes at 350 degrees.

Raspberry Streusel Muffins (Mother's Day Muffins)

Madison made these for me for Mother's day Breakfast.  They are so YUMMY.. They will forever be know as "Mother's Day Muffins" in honor of her making them for me on Mother's Day. 

Raspberry Streusel Muffins

from the kitchen of Annette Moore


• 1/2 cup butter or margarine, softened

• 1/2 cup sugar

• 1 egg

• 1/2 cup sour cream

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 cup fresh or frozen raspberries



STREUSEL:

• 1/4 cup all-purpose flour

• 1/4 cup quick-cooking oats

• 3 tablespoons sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 3 tablespoons cold butter or margarine

• confectioners' sugar

Directions

In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Pressure Cooker- Unstuffed Cabbage Rolls

Pressure Cooker- Unstuffed Cabbage Rolls


From the Kitchen of Annette Moore

One Large Head of Cabbage- cut in fourths and then sliced into strips

1 (28oz) can of Stewed Tomatoes

1/2 cup of water





For Meatballs:

2 large eggs

2 lbs of Ground meat (I used very lean ground beef)

½ of onion chopped fine

1 cup cooked rice or ½ uncooked instant rice (like Minute rice)

1 teaspoon Salt

1-2 things of crushed garlic

Ground Pepper



Mix together and make into 1 in round Meatballs. I just used my large Cookie scoop. It made about 24.



In my 5 quart Pressure cooker,

I put my Trivet at the bottom of the pressure cooker



Put ½ cup of water into pressure cooker (don’t worry about not having enough water as the cabbage will release a lot)

Then ½ the chopped Cabbage

Then Layer ½ the meatballs

Then other ½ of the chopped Cabbage

Then other ½ of the meatballs

Then pour the whole can of Stewed tomatoes over the top



Don’t worry if it goes pass the fill line on your pressure cooker, the Cabbage will wilt.



Over high Heat bring to high Pressure. It will take longer as the cooker is so full. Reduce heat to maintain high pressure and cook for 5 minutes.

Release pressure and check to see if Meatballs are cooked all the way through. If they are not, return to high pressure and cook a few minutes longer.



Very Yummy…

Praline French Toast Bake

Praline French Toast Bake

From the Kitchen of Krissy Moore

 

Ingredients


• 1 loaf French bread (13 to 16 ounces)

• 8 large eggs

• 2 cups half-and-half

• 1 cup milk

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Dash salt

• Praline Topping, recipe follows

Praline Topping:

• 1/2 pound (2 sticks) butter

• 1 cup packed light brown sugar

• 1 cup chopped pecans (optional)

• 2 tablespoons light corn syrup

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden



Annette's Notes: I did not refrigerate over night.  Just made it all at once and Baked it.  My family LOVED it!  We topped it with Fresh Whipping Cream and Strawberries.

Favorite Mint Brownies

Favorite Mint Brownies
from the Kitchen of Katie Hughes

THIS IS ENOUGH TO MAKE IN A LARGE JELLY ROLL PAN. SO ROUGHLY 48 MEDIUM-SIZED BROWNIES. YOU CAN ALWAYS CUT THEM SMALLER (OR LARGER) IF NEEDED. IF YOU JUST WANT A 9 X 12 PAN, THEN HALF THE RECIPE AND YOU’RE GOOD TO GO.



PREPARE TWO BOXES OF YOUR FAVORITE STORE-BOUGHT BROWNIE MIX ACCORDING TO DIRECTIONS (I USE DUNCAN HEINZ OR BETTY CROCKER—WHATEVER IS CHEAPEST). POUR INTO JELLY ROLL PAN (OR LARGE COOKIE SHEET WITH SIDES) AND COOK FOR ABOUT 20-24 MINUTES. (DEPENDS ON YOUR OVEN) PUT TOOTHPICK IN TO BE SURE IT’S COOKED THROUGH. DO YOUR VERY BEST NOT TO OVERCOOK—THESE WOULD BE BETTER UNDERCOOKED THAN OVERCOOKED. ALLOW TO COOL. PREPARE FROSTING.



MINT FROSTING:



8 T. BUTTER (1 CUBE)

4 T. EVAPORATED MILK

4 CUPS POWDERED SUGAR

1 TSP. PEPPERMINT EXTRACT

FEW DROPS OF GREEN (OR PINK) FOOD COLORING



MIX INGREDIENTS AND SPREAD ON TOP OF BROWNIES. DON’T WORRY IF YOU GET CHUNKS OF THE TOP SHELL OF THE BROWNIES—IT WILL ALL BE COVERED UP! THEN REFRIGERATE FOR ABOUT AN HOUR FOR THE FROSTING TO SET.



CHOCOLATE GLAZE FROSTING:



12 T. BUTTER (1 ½ CUBE OF BUTTER)

2 CUPS (1 BAG) SEMI SWEET CHOCOLATE CHIPS

4 TSP. VANILLA



COMBINE BUTTER AND CHOCOLATE CHIPS ON STOVE AND WARM OVER MEDIUM HEAT. STIR OCCASIONALLY SO IT DOESN’T BURN. WHEN INGREDIENTS ARE COMBINED, ADD VANILLA AND BLEND THOROUGHLY. POUR OVER PINK OR GREEN FROSTING AND SPREAD BY TIPPING PAN; REFRIGERATE. BRING OUT ABOUT ½-1 HOUR BEFORE SERVING. CUT WHILE COLD WITH A SHARP KNIFE FOR EVEN CUTTING.