John Tyler High School

Tyler,Texas
Class Of 1968

HOLIDAY RECIPES

HOLIDAY COOKS

Whether it's for Thanksgiving, Hanukkah, Christmas, New Years, or Super Bowl, we hope you share some favorites with us and also take the time to try out some delectables recommended here.

Tess's Dressing Recipe:

2 pans cornbread (crumbled)  or  4 pkgs. cornbread mix
6 slices toast (crumbled)
2 sticks butter
2 large onions finely chopped
1 bunch celery finely chopped
3  t. salt
1 t. pepper
2 t. poultry seasoning
2 1/2 t. sage
5 eggs (beaten)
chicken broth (fresh or boxed)

Bake cornbread.  In a large bowl, crumble cornbread and toast.  Toss in all dry ingredients and set aside. Melt butter in a large pan.  Add chopped onions and celery and cook slowly until VERY tender.  ( I puree my onions and celery in a blender because I have some kiddos who do not like onion pieces, - picky!) Add onions and celery to dry ingredients.  Add chicken broth until it is almost soupy.  ( It takes about 2 1/2 to 3 boxes of chicken broth to  get to this point.  I add eggs last.  This way I can taste the mixture to see if it needs anything.

Pour into well greased pans.  I don't make mine too thick because then it takes forever to bake. Bake at 350 degrees for about an hour.  It is VERY moist.  You can add chicken in your dressing before baking. Enjoy.

Jeanette Itria Womack

 

             Bourbon Balls

            A great appetizer, then if your food sucks, no one will care!

              3 cups crushed cookies like vanilla wafers, or graham crackers.

           1 cup powdered sugar                              1 ½ cup finely chopped nuts

      1 ½ Tbls. Cocoa                  2 Tbls. Corn syrup            ½ cup bourbon or rum

Mix everything together. Stir until well mixed and you can form balls. Roll into balls, size depends on you. Roll each in powdered sugar. Be sure to lick your hands and fingers often to remove any excess dough. Use a spatula to remove any extra from the bowl and eat that too. No need to let any go to waste.

    

          Holiday “Green” Gingerbread Men Decorations

Lots of cinnamon – usually 1 to 2 large containers. (Cheap is ok.)  Unsweetened applesauce

Pour the cinnamon into a large bowl. If you want, you can add a small amount of ground cloves and nutmeg at this time.

Add the applesauce a small amount at a time until you have a mixture that is the consistency of pie crust dough.

Sprinkle a cutting board or use wax paper sprinkled with cinnamon and roll out the dough. The thicker the dough, the longer it will take to dry. Thin is hard to work with. Practice until you have a thickness you can work with easily. You can pat the dough out, or use a rolling pin. Be sure to sprinkle the rolling pin with a little cinnamon also.

Use holiday cookie cutters* and cut out shapes. Use a straw and punch a hole in each shape. Either let air dry (24-48 hours) or put in an oven set at 200 for about 4-5 hours.

Your whole house will smell like cinnamon. They last virtually forever. Non-toxic. Once dry, you can decorate with glitter glue, glitter, etc. Put a ribbon through the top and tie a bow. You can hang them, put them in a bowl with clove buds, cinnamon sticks, etc.  Great fun with kids. And they make great gifts.

*If you use gingerbread cookie cutters, use the ones where the arms and legs are “fat”. Any cookie cutter will work. A good time to get creative.

  

           Oreo Cookie Balls    AKA Santa Balls 

• 1- package of Oreo cookies or 3 rows

• 1 - 8 ounce package of cream cheese - softened

• white almond bark (found in the aisle with flour, sugar, etc.)

1. Use a food processor and crush cookies until fine pieces ( will resemble dirt)

2. Put cream cheese in with the cookie crumbs and process

3. Shape into balls and freeze

4. Once frozen, remove and dip into melted white almond bark. (Use a toothpick to dip frozen balls)

5. Place on wax paper and store in the refrigerator

          Above Shared by Susan Wildeisen Bryce 

                                  

              Poor Man's Berry Chiffon Pie

1 - cooked pie shell                1 - small package raspberry* gelatin (with or without sugar)

1 - medium size container or cool whip      1 - 10 ounce or more raspberry preserves* (with or without sugar)

1- small package of frozen or fresh raspberries (Strawberry preserves, gelatin, and berries make a good substitute for the raspberries.)

1. Cook pie shell and allow to cool completely.

2. Heat raspberry preserves either in the microwave in the jar or in a pan. If you are using preserves with seeds, you can strain the seeds out once the preserves are heated. Once slightly heated pour into pie shell and spread over bottom.

3. Place either fresh or frozen (thawed) berries over top of preserves.

4. Heat ¾ cup water and add to gelatin. Stir until dissolved and allow to cool.

5. Add cool whip to gelatin and beat until gelatin is mixed completely into cool whip.

6. Carefully spread this mixture over berries & preserves.

7. You can either leave as is, or using the new canned cool whip, carefully make stars on the top of gelatin mixture.

8. Keep in refrigerator until ready to serve.

                   

               Favorite Cheese Ball

1 8-oz pkg cream cheese     2 pkgs thin sliced lunch meat (ham or turkey)     1 bunch green onions (tops only)

1/2 pkg your favorite shredded cheese (Mexican mix is good)

Chop the lunch meat & onion tops then mix them with softened cream cheese.  Add shredded cheese and mix well.  Form into a ball & roll in chili powder.  The green onion tops and chili powder make it look very festive.  Chill & serve with your favorite snack crackers.

Shared by Jan Barton.

    

       Rotel Macaroni & Cheese

My family always wants macaroni & cheese for Thanksgiving and I've tried several recipes through the years and this is one of the best and most festive.

Ingredients:  3 cups uncooked elbow macaroni, 1/2 cup margarine, 1/2 cup all-purpose flour, 2 cups milk, 1 lb shredded cheddar cheese, & 1 can (10 oz) Rotel diced tomatoes & green chiles.

Preheat oven toi 375 degrees.  Cook macaroni as directed on package, drain, & set aside.  Melt margarine over low heat.  Stir in flour, cook 1 minute, stirring constantly until misture is smooth and bubbly.  Stir in milk, heat to a boil, stirring constantly.  Reduce heat & simmer until thickened, about 1 minutes.  Add cheese & Rotel.  Stir until cheese is melted, then remove from heat.  Stir macaroni into cheese sauce.  Transfer to an ungreased 9x12-inch baking dish.  Bake uncovered 30 minutes or until heated through.  Serves 10 and I recommend cooking an extra cup of macaroni.  It was a little too saucey with just the 3 cups of medium elbow macaroni.

Shared by Christi Sides Roberts
            

        Chicken-Navy Bean Soup

3 chicken breasts with bone or 6 thighs with bone*

2 - 15.5 cans of navy beans **           

1 large can diced tomatoes

1 large jar pimentos or roasted red peppers    

1 can green chili (mild or hot)

Remove skin from chicken and boil in 3 quarts water until chicken is tender.  Remove chicken and allow to cool.  Add the other ingredients into the water where you have cooked the chicken.  Salt and pepper to taste.

Shred chicken and add back in.  Heat and serve.

*The bone of the chicken adds flavor to the broth.

 

          Overnight Pull Apart Breakfast Bread

1 package of frozen dinner rolls. Cloverleaf work best, but any will do.

1 large box of jello pudding (not instant) either vanilla or butterscotch

1 cup brown sugar      1 stick melted butter or margarine

1 cups chopped nuts          cinnamon

Put frozen dinner rolls into a greased (or spray) with Pam bundt cake pan. If you can not find cloverleaf rolls, cut large ones into 3-4 pieces. Small pieces work best.

Over the frozen rolls, put the jello pudding, brown sugar, nuts, and sprinkle with cinnamon.   Pour melted butter over the top.  Place a sheet of waxed paper over the top and set on the counter overnight.

In the morning, heat oven to 350 and bake until top is golden brown.  Invert onto serving plate and serve hot. 
  

                         Caramel Upside Down Apple Pie

1 frozen apple pie    1 container of caramel dip     chopped nuts

Cook pie according to instructions.   Invert onto serving dish.  Use caramel dip as a frosting and sprinkle with nuts.

Shared by Susan Wildeisen Bryce

 

                 Mom's (Susan Wildeisen's Mom) Date Balls

1/3 cup boiling water         2 cups pitted dates

½ cup shortening              1 cup sugar or sugar substitute

¾ teaspoon salt                 ½ cup cinnamon

½ teaspoon nutmeg           2 eggs unbeaten

1 cup flour                       ½ teaspoon baking soda

1 cup chopped nuts

Pour boiling water over dates and let sit.   Mix the next 6 ingredients.  Add the dates, flour, soda, and nuts.   Bake at 350 for 40-45 minutes in a 13 x 9 pan.

Cut into squares and then roll in powdered sugar. Once cool, roll in powdered sugar again.

                              Easy English Toffee

1 cup sugar          1 stick of butter that is soft

¼ cup water           ½ teaspoon salt

3 ½ oz package of slivered almonds       1 cup chocolate chips

Rub butter along the edges of a microwaveable bowl.  Put first four ingredients into bowl and microwave for 8 to 9 minutes.   Watch carefully and remove as soon as it begins to turn brown.

Spread almonds onto a buttered cookie sheet and pour mixture over the nuts. Let sit about 1 minute and then sprinkle with chocolate chips. As chips melt, spread with a knife. Place into refrigerator and then break into pieces.

Shared by Susan Wildeisen Bryce
 

                            Homemade Banana Pudding

Ingredients:    2 cups milk      2 eggs       1 cup sugar

¼ cup cornstarch or flour      1 teaspoon vanilla

1-2 tablespoons butter       pinch of salt

bananas – about 4-5 large          vanilla wafers

 Heat milk and butter until warm.   Whisk eggs in separate bowl and add sugar and salt. Add about ½ cup of milk mixture to eggs/sugar and whisk until mixed well.    Add the egg mixture back into the milk and heat slowly, stirring constantly, until almost boiling.

Mix the flour or cornstarch with just enough cold water to make it liquid and add to milk mixture.  Return to the heat and cook until it is thickened.  Remove from heat and add vanilla.

In a large bowl, layer vanilla wafers and bananas. Pour hot pudding over top. Use some vanilla wafers to put on the top. Best served warm.

                        

            Joelle’s Toffee Pieces

 
1 sleeve saltine crackers
2 sticks of butter   
1 cup of sugar

12-oz bag chocolate chips

¾ cup chopped pecans

 

Line cookie sheet with foil.  Layer saltine crackers on foil.  Melt butter and sugar over medium heat.  Pour mixture over crackers.  Bake in a 350 degree oven for 15 minutes.

Take out and sprinkle chocolate chips over crackers.  Let soften and spread with knife.  Sprinkle with nuts.  Allow to cool. Or you can put the pan into the refrigerator and chill.  Break away from foil and break into pieces.

Note from Diane: these are so easy to make – and so good to eat! Joelle (my daughter-in-law) puts these in Christmas tins for quick and easy gifts from the kitchen.

 

Shared by Diane Swain Brown 

 

 

              Danny's Hot -n- Sweet Sauce

Ingredients:   4 cans Rotel Tomatoes       1 onion

1 jar of green pepper sauce (found next to the McIlhenney Tabasco sauce)

Sugar or Sweet and Low

Chop onion.   Add the Rotel tomatoes and green pepper sauce.   Sweeten to taste with either 3 tablespoons of sugar or 2 packets of sweet & low.   Combine and it is ready to eat.

Use as a relish or with crackers or chips.

Shared by Danny Jones.

    

       Most Dangerous Cake in the World

       5 Minute Chocolate Mug Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug. Mix. Add egg and mix well. Add oil and milk and mix well. Finally, add chips and vanilla.

Put into microwave and cook for about 3 minutes. Cake will rise over the top of the mug, so place mug on a plate. (Don't want to waste any of this). Allow to cool and then invert onto plate. Will serve 2 if you are really in a good mood. But, if you are making this cake, you are in need of a chocolate fix and in a hurry.

Why is this cake so dangerous??

Because, we are now only 5 minutes away from chocolate cake any time of the day or night!

Shared by Diane Swain Brown

         

                      Homemade Egg Nog

       (You'll never go back to that store bought crap)

-1 dozen eggs            -½ to 1 gallon whole milk

-nutmeg (fresh is better, but ground will do)     -1 gallon vanilla ice cream

-1 quart half/half -2 cups sugar     -Good quality rum, bourbon, or whiskey

• Separate eggs and put the egg whites into a metal bowl and set aside.

• In a really large bowl, beat egg yolks until them are creamy and have a light yellow look.

• Add ½ cup liquor and 1 ½ cups sugar and beat until light and frothy.

• You have to use liquor to “cook” the egg yolks.

• Add 1 teaspoon fresh grated nutmeg or ground nutmeg.

• Slowly add the half & half while beating on low.

• Add milk until you achieve a taste that is right for you. This means, less milk, a richer taste, more milk a less rich taste.

• Beat egg whites until they reach the soft peak stage (They stand in peaks when the mixer is removed)

• Heat ½ cup sugar with ½ cup water and heat until sugar is dissolved.

• Add the sugar mixture to egg whites very slowly and beat until the whites have a glossy look.

• Add the egg whites to previous egg mixture and slowly incorporate mixing by hand.

• To serve, pour into a mug or glass until ¾ full. Add 2 tablespoons ice cream, an additional shot of liquor and fresh grated nutmeg.

  Shared by Suzanne Goetze

   

   

  

   

                 Easy Holiday Chocolate Cake

  1 package of chocolate cake mix     1 can chocolate frosting

  1 package peppermint candies

  Mix cake according to package instructions.

  Unwrap candies – put into a brown paper bag and beat with a hammer until you have crushed them into pieces. Crush enough to give you 1 cup. Add this to your cake batter and bake.

  When cool, frost. Crush additional peppermints and sprinkle on top of the cake.

  Shared by Suzanne Goetze 

                Brine for Turkey or Chicken

  Equal amounts of sugar and salt. Usually you will need 1 cup of each. If it is a really large turkey, you may need more. Put this is a large bowl – not metal and add enough water to cover the bird. When ready to cook, rinse well and cook as you would normally. This is also excellent for any other type of meat. It makes the meat very, very tender and moist. Kosher salt works best, but any will do. It doesn't have to be iodized salt. You also cannot substitute Splenda for the sugar.

  Soak up to 4 hours or overnight.

       

        Pie Crust Like Grandma Used to Make

  2 cups flour      ½ cup Mrs. Tuckers Lard *

  1 teaspoon salt       1 Tablespoon vinegar

  2 Tablespoons sugar      cold water

  Mix lard in with flour until the mixture is crumbly and pea sized. Add the salt and vinegar. Stir.   Add cold (ice cold) water until a ball forms. Wrap in plastic wrap and chill. Roll out on a floured board. Makes enough for 2 cream pies or 1 double crust pie.

  *The lard is what makes this crust so tender and crisp.

          For The Not So Brave Pie Crust

  For Single Crust Pies:      2 cups flour      ¼ cup butter - softened

  ¼ cup cream cheese - softened      2 Tablespoons sugar     salt

  Mix all ingredients together with mixer. You should not have to use any other liquid. But if needed add milk 1 teaspoon at a time.    Press by hand into pie plate.

          3-2-1 Texas Dip 

  3 – 8 oz packages of cream cheese    2 cans Rotel tomatoes (drain 1 can)

  2 jars dried beef (Hormel) chopped     1 bunch of chopped green onion tops

  Mix together and allow to sit overnight before serving.

  Shared by Betty Weatherly Camp

       

        Peppered Cheese Ball

  2 – 8 oz packages of cream cheese      1 package of Ranch Dip mix

  Mix together and shape into a ball. Roll in Lawry's seasoned pepper.  Chill and serve.

  Shared  Betty Weatherly Camp

      

          Ritz Cracker Pie

   16 Ritz crackers      3 egg whites   1 cup sugar     1 cup chopped pecans

  1 ½ tps. Baking powder      1 tps. Vanilla      ¼ tps. Cream of tartar

  Add cream of tartar to egg whites and beat until stiff. Slowly add sugar and baking powder. Add vanilla and fold in the crackers and pecans. Bake in buttered pie plate for 30 minutes at 350. Chill, but do not freeze. To serve, top with whipped cream. Serves 6 to 8. Easy pie. Pecans can be omitted.

  Shared by Linda Higginbotham Marshall.

       

          How to Make an Apple Pie Without Apples

          A Mrs. Goetze Science Experiment

          The Science of Seasonings and Senses

  Pastry dough for top and bottom.     2 cups crushed Ritz crackers or any buttery cracker

  1 ¾ cups water      2 cups sugar    2 tps.. cream of tartar

  2 tbls. Lemon juice     2 tbls. Margarine or butter      1 tps. Cinnamon

  Crush crackers and put into pie shell. Do not crush into small pieces.  Mix water, sugar, cream of tartar and bring to a boil. Lower heat and boil for 10 minutes. Add lemon juice and stir. Pour over crackers. Sprinkle with cinnamon and dot with butter. Cover with top crust and bake at 350 for about 25 minutes or until top crust is brown.

  In class, my students are given the problem of making an apple pie without apples. They get to brainstorm and then are given the recipe. After they make the pie, they have to take samples to people and get a reaction to gather data. We did this recently and all the tasters thought it was an apple pie.

  This is a great pie and really tastes as good as it looks.

  A Food Scientist at Work in the Food Laboratory

           Recipes from the Northpole!!

  Linda Miller Irby sent a list of recipes.  The web address for these and many others is www.northpole.com  You can then navigate to the recipes.  You want to go to the Kitchen.  If you're using the map at the top of the page, find the house with the Gingerbread Boy on top.

          Here's the link to click on:  www.northpole.com/ 

         

 

Suzan sent in some "recipes that are not for food, but for gift ideas, especially for teacher gifts.  Below are the four she sent.

         Sugar Scrub

     

          Reeves Family Tradition Shrimp Salad

 

This is a  traditional holiday fare for my family.  This is one of those recipes that has no exact quantities.  Don’t you love those? You may have to prepare it a couple of times to get it just right for your family.  I like it “onionie”, and if you are going to have shrimp salad, don’t be stingy with the shrimp!

I package (12 oz) elbow macaroni (I always add some more up to 18 oz)

2 lb frozen shrimp (not the little bay shrimp; you can use fresh shrimp, but it’s not really worth the effort)

2 bunches green onions        1 stalk of celery

Mayonnaise (not Miracle Whip)      8 oz bottle creamy French dressing

24 oz bottle Italian dressing (Wish Bone is the best)

Hint: The secret is that everything needs to be well drained; pat dry with paper towels if necessary)

The night before serving:   Boil macaroni and drain well.  Chop onions-include the green tops too.  Chop celery.
Thaw shrimp – run under cold water if needed, but drain very well. Then I cut shrimp in half.  Mix all the above together and stir.  Add about ½ bottle French dressing and stir.  Add about ½ of the bottle of Italian dressing and stir.

Refrigerate overnight but stir several times before you go to bed.  You may want to add more Italian dressing as the macaroni soaks it up. For a larger batch I usually use about 2/3 of the bottle.

A few hours prior to serving add mayo to coat all.  Refrigerate.
Serve and enjoy. 

           

           Broccoli Cornbread

 1 box frozen chopped broccoli (thawed)      1 stick margarine (melted)

1 chopped Jalapeño (optional)      1 to 2 cups grated cheese

1 onion sauteed (you can cook the pepper with the onion)

Cook onion with pepper. Mix all ingredients together then bake.  Bake in a greased 9 x 13 pan for 30 minutes at 350.

Shared by Jan Barton

    

      Fruit Dip

       Orange Fruit Salad

         Shared by Jan Barton

 

            Winter Fruit Pizza

1 tube of sugar cookie dough

1 or 2 - 8 oz pkgs of cream cheese, softened (depends on how thick you want the filling to be)

1 box powdered sugar       Milk        Vanilla or other flavoring

Fruit: Pineapple, mandarin orange slices, kiwi, strawberries, etc.

 

Press cookie dough into a pizza pan and bake until golden brown. Cool.  Mix cream cheese with powdered sugar. Add milk a small amount at a time until it is smooth enough to spread easily. Add flavoring.   Spread cream cheese mixture over cooled cookie base. Top with fruit and berries. Dust with powdered sugar. Cut into pizza slices and serve. The cookie base and filling can be prepared ahead of time and the fruit added prior to serving.

Great with a warm cup or coffee, cocoa, or tea.   Shared by Mary Ann Stephenson Shaddox.

       

         Hot Cocoa Mix

 

6 cups powdered milk     1 cup cocoa     1 ½ cups dry coffee creamer

1 ½ cups sugar or Splenda

Mix all together is a large bowl. Store in an airtight container. To use, put 2 to 3 teaspoons in a cup of hot water. You can use any creamer and this make a good sugar free cocoa mix.

Really good after a morning of shoveling off those sidewalks on a cold morning.   

Not a cocoa person? Try the spiced tea.

1 24 oz (medium) size instant tea     1 cup Tang or Lemonade Mix

½ teaspoon cinnamon     ¼ teaspoon nutmeg     ¼ teaspoon clove

1 cup sugar or splenda

Mix well. To use, heat water and add about 2 teaspoons per cup.

 

        Neiman Marcus Cookies

 

 2 cups butter (softened)     24 oz chocolate chips     4 cups flour

2 cups brown sugar      2 cups white sugar      2 tsp soda

5 cups oatmeal      1 8 oz Hershey bar that has been grated

1 tsp salt      4 eggs     2 tsp baking powder

2 tsp vanilla       3 cups chopped nuts (any kind)

Using a food processor, blend oatmeal until it is a fine powder. In a separate bowl, cream both sugars with butter. Add eggs & vanilla to sugar/butter mixture and blend well. Mix dry ingredients together in a separate bowl. Add dry ingredients to the sugar/butter mixture, mixing well. Add chocolate chips, nuts, and Hersey bar. Mix by hand until all ingredients are combined. Roll into balls (depends on how big you want the cookies). Place 2 inches apart on cookie sheet. Bake 10-12 minutes at 375 degrees. One recipe will make about 112 cookies depending on size.  Recipe can be halved.

Shared by Mary Ann Stephenson Shaddox

 

       Dr. Pepper Cake

In a medium sauce pan bring to a boil 1 ½ cups Dr. Pepper (not diet). Pour over 1 cup of quick cooking oats. Set aside and let cool.

Cream together ½ cup shortening or margarine and 1 cup sugar. Add 2 eggs and beat until fluffy.

Add the following dry ingredients: 1 cup brown sugar, 1 ½ cups flour, ½ tsp. Salt, 1 tsp. Soda, ½ tsp cinnamon.

Add the Dr. Pepper/Oatmeal mixture and 1 tsp. Vanilla. Mix well.

Bake at 350 degrees for 40-45 minutes in a 13 x 9 pan. When done, pour topping over cake while cake is still warm.

Topping:

9 Tbs. Brown sugar    5 Tbs. Butter     1 ½ Tbs. Cream or milk 1 cup coconut

Heat all ingredients in a small saucepan and spread over cake.

      

       Blackberry Wine Cake

Combine in a large mixing bowl:  1 pkg white cake mix and 1 pkg (3oz) blackberry jello (if you can't find blackberry, substitute with raspberry)

Add:  5 eggs    ½ cup oil    1 cup Blackberry wine

Mix well and pour into a greased and floured bundt cake pan. Sprinkle ½ cup nuts over batter. Bake 50-55 minutes at 325.

Glaze:   1 cup powdered sugar     ½ cup wine

Heat to boiling.  Pour ½ over cake as soon as you take it out of the oven. When cake is cool, invert onto serving plate and pour remaining glaze over top.

    

 

Hate Fruit Cake? Want something to pour Rum over? Here it is!

 

Orange Slice Candy Cake

What you will need:

 

1 cup butter (has to be butter)    2 cups sugar    4 eggs     1 tsp. Soda

½ cup buttermilk (or ½ cup milk with 1 tsp. Vinegar added)    3 ½ cups flour

1 lb candied cherries    1 lb orange slice candy – cut into pieces  

2 cups pecans – chopped 1 ½ cups coconut

1-2 cups Rum 1-2 cups fresh Orange Juice

Cream butter and sugar. Add eggs, buttermilk, and soda. Add flour slowly until mixed. And, here comes the fun part –* mix in cherries, orange slices, pecans and coconut with your hands. Pat into a greased and floured 13 x 9 x 2 pan. Bake at 325 for about 1 hour.

*cherries can remain whole, but orange slices must be cut up. There is really no easy way to do this, so I just use some kitchen scissors and dip the scissors in water to keep them from sticking together. I have tried a food processor, but it usually is too sticky even for that.

When you remove the cake from the oven, mix 1 cup fresh orange juice with 1 cup rum. Pour about ¼ over cake while it is still hot. Every hour or so, pour a little more of the O.J./rum mixture over cake. You can pour more if you want, just keep in mind you have to eat this with a fork – not a spoon. Let sit overnight and then serve. Drink the remaining orange juice and rum – you have earned it. Or, just pour that over the cake also.

      

        Edible Glass

A really great project to make an edible stained glass picture or just fun candy recipe.

1 cup water    2 cups sugar    ¾ cups corn syrup    2 tablespoons butter

Heat ingredients in pan over high heat until it boils. Lower heat and boil, without stirring, until it reaches 135 degrees on a candy thermometer or when drizzled into cold water it makes threads.

Remove from heat and add coloring and flavoring. At this point you can separate into individual Styrofoam containers to add different colors and flavors if you want.

Pour out onto a cookie sheet covered with aluminum foil that has been oiled. Spread as thin as possible. Let cool. When cool, use a hammer and break into pieces.

If you are making a “stained glass” edible project, while candy is still pliable (warm), you can use a knife and cut it into desired sizes. Then, put together to make a picture.  Or, cut out with a cookie cutter and make edible ornaments.

     

Fudge from Frosting

shared by Jan Barton

1 – 12 oz. Pkg of baking chips (2 cups) any flavor

1 – can of prepared cake frosting (any flavor) DO NOT USE THE WHIPPED

chopped nuts - optional

Line an 8 or 9 inch square pan with foil, covering the edges.  Place chips in a microwave bowl and “nuke” on high for 90 seconds. Stir until smooth.  Add the frosting to the melted chips and mix well. Nuke again for 90 seconds. Stir well.  Add nuts at this time.
Pour into your pan and spread. Refrigerate for 1 hour or until firm. Remove by lifting fudge and foil together. Remove foil and cut into squares.

Experiment with chips and frosting and have some fun.  Some suggestions are:

chips with vanilla or chocolate frosting.

Butterscotch chips with vanilla frosting.

Chocolate & chocolate

Peppermint chips with vanilla frosting

White chocolate chips with strawberry frosting

White chocolate chips with lemon frosting will taste like lemon drops.

You can also layer fudge by making one layer and then putting a different flavor on top.

Also, try adding different ingredients for extra flavor and color.

     

        Taco Soup #1

 1 lg can chicken breast     1 can Rotel      1 can Mexican stewed tomatoes

1 can whole kernel corn     1 pkg dry taco seasoning     1 pkg dry Ranch dressing mix

1 can Ranch Style beans with jalapenos

Mix all together in crock pot.  Add 1 to 2 cups water or chicken broth.  Cook on high 4 hours or low 8 hours.  Serve with grated cheese and chips.  You can substitute 1 lb of frozen ground turkey for ‘beef’ taco soup.  Just brown in microwave then add all ingredients to crock pot and cook for same time.

Makes a cute Christmas present to assemble all the canned items and put the canned goods, two soup bowls, napkins, and the recipe in a cute basket.

     

      Taco Soup #2

2 lbs ground beef & 1 large onion

Brown beef and onion together in a large pot, then add:

3 cans jalapeno pinto beans     3 cans diced tomatoes     1 pkg taco seasoning

1 pkg Dry Hidden Valley Ranch Dressing     1 can pf water (about 14 oz.)

Simmer for 1 hour.  Serve with cheese, chips, & sour cream.  Yummy on a cold winter night.

      

Bob's Quick & Easy – But “O' so delicious” Chicken & Dumplings

Shared by Sharon Grimes Maynor 

1 pkg. Chicken thighs – 8 to 10

Remove from water, debone, set aside. 

1 can cream of chicken soup      1 stick margarine or butter

Add soup and butter to broth and bring to a boil.

Flour tortillas cut into 8ths

Add a few at a time until all are added (remember, these will swell).  Reduce heat and simmer for 20 minutes.  Add meat from chicken and simmer on low heat until ready to eat. Mix well and serve.

      Oven Chili

Heat in large pot or iron dutch oven 4 TBLS oil then add and brown:  2 lbs. Coarse ground chili meat or ground round , 2 large onions -chopped, and 1 minced clove of garlic (1 tps).  Cook until all blood is cooked out of meat.

Drain and add:  1 (8oz) can tomato sauce     3 cups water    1 (14 ½ ) can stewed tomatoes and 1 ½ tsp salt.

Cover and cook in a 325 degree oven for 2 ½ hours.

Add 3 Tbs. Chili powder.  Cover and return to oven for one hour. Adjust any seasonings to taste.

      

     West Texas Chili

Cook until light brown 2 lbs. Chili meat or ground round

Add 1 large chopped onion & 1 Tbls. Minced garlic

When onions are tender, add:  1 Tbls. Salt, 3 cups hot water,  2 cans Snappy Tom tomato juice

Cook over low heat for 3 hours. Recipe can be doubled.

        Chili for 30

Place in a deep pan 10 lbs chili meat – salted to taste.  Simmer for 30 minutes.

Add 2 Tbls. Comino (cumin), cover with water and allow to simmer for 2 hours.

Stir in 2 tsp. Minced garlic & ¾ cup Morton's Chili Blend (or 30 crushed, dried chilis)

Simmer about 30 minutes more. If needed, add water.

 

        Tex-Mex Chili

This recipe is from The Eyes of Texas cookbook that was published in 1987. The recipes came from people Ron Stone & Ray Miller interviewed while shooting the television program. This particular chili recipe has won many first place prizes at chili cook offs.

Cut a 4 lb. Chuck roast into 1 to 1 ½ inch cubes. Include the fat, do not trim. In a large pot, heat 1 cup vegetable oil. Add your roast and 1 pound of coarsely ground pork (not sausage). Cook until gray in color. Add 2 medium chopped white onions and cook until onions are transparent in color. Add to the meat and onions: 2 (8 oz) cans of tomato sauce, 1 quart of water and this spice mixture:

2 heaping teaspoons dried minced onion    4 teaspoons salt     3 teaspoons paprika

1 teaspoon cayenne pepper     2 tablespoons ground cumin     12 tablespoons chili powder

Simmer slowly for 2 to 2 ½ hours. Remove from heat and allow to cool enough for grease to rise to top. Skim off grease.  In a small cup, mix 2 tablespoons masa flour (or regular flour) with warm water until it is smooth.  Return chili to burner and slowly add flour mixture. Cook until chili thickens. Usually about 20-30 minutes. Check for thickness of chili. If you like thinner chili, add less flour mixture.

From Tom Wiseheart, Houston, Texas

       

         Fake Enchiladas

1 or 2 cans of hominy     1 or 2 cups of left over chili (or canned)    3-4 cups of grated cheese

Spray a casserole dish with Pam. Layer ingredients beginning with the hominy and ending with the cheese. Bake at 325 for 30 minutes.

          Two-Alarm Chili

           Shared by Christi Roberts

1 pkg Wick Fowlers 2 Alarm Chili    2 lbs chili meat or ground round

1 (14 oz) can diced tomatoes or stewed tomatoes (not Mexican Blend)

1 (14 oz) can or pinto or kidney beans    1 pan of rice

Follow directions on the back of the chili package.

Christi says:  “I don't use all the salt or cayenne pepper and I added the tomatoes to the recipe.  Also, add a tablespoon or so of brown sugar at the end to cut the bitter taste. Put the beans in toward the end when you add the masa flour mixture. I also serve with chopped fresh onions, shredded cheese, sour cream and corn chips. Yummy, so good, especially in cold weather during football season.”

 

       CHEESE TIDBITS

1 cup (2 sticks) margarine, softened
2 cups grated sharp cheddar cheese
2 cups flour
2 cups Rice Krispies
1/4 tsp. red pepper
1/2 tsp. salt

Combine all ingredients and mix well. Form into small balls and place on cookie sheet. Press down with fork in criss-cross fashion. Bake 325 for 20 minutes.   Shared by Robbie Hills Ott.

 

Spicy Goldfish Snack Crackers

 

1 large box of each of the following:

Goldfish crackers
White Cheddar Cheez Its
your family favorite snack cracker

1/3 cup vegetable oil 
1 teaspoon cayenne pepper
1 teaspoon dillweed
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 package of Ranch Dressing Mix.

 

Place all the ingredients in a large ziplock bag and shake several times to blend well.

Place in the microwave, leaving a small opening in the bag for venting.  Microwave on high for 30 seconds.  Take out.  Shake well.  Repeat this process 2 to 3 times until well blended.

Open bag carefully and place a paper towel inside to soak up excess oil.  Let sit overnight.  Remove the paper towel.  Store in an airtight container.

 

      Pecan Snowballs:

1 cup pecans
1 cup (2 sticks) unsalted butter at room temp
1 3/4 cups powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp kosher salt
2 cups all-purpose flour

Heat oven 350. spread pecans on backing sheet and toast for 8 minutes. Let cool and roughly chop.

Beat butter and 1 cup sugar until fluffy. Mix in vanilla, almond extract, and salt. gradually add flour and mix in pecans.

Spoon tablespoon size balls onto parchment (optional) lined baking sheet. Refrigerate 30 minutes. Chilled dough can be rolled into balls. Bake 15-18 minutes or until slightly golden. Cool slightly.

Place 1/2 cup sugar in a large bowl. Toss the warm cookies in the sugar.

Says Robbie Hills Ott who shared this recipe, "I put mine in paper candy cups and put some in an egg carton, some in a deviled egg container and some in my mouth."

     

 

We do our Thanksgiving feasting tonight over at the home of our neighbors.  Anneliese & I are fixing a sweet potato casserole and bringing some wine for the occasion.  Miss Bee and Glen (or Glee and Ben when the wine starts flowing) are in charge of the main courses & the desserts. 

And tomorrow, I'm making a giant pot of 15-bean soup.  Here's my recipe:

9-Bean or 15-Bean Soup, Cajun-style Recipe

Ingredients: one package of 15-bean soup, preferably Cajun-flavored; one potato, 4-6 mini carrots; one onion (yellow or white); one 15-oz can vegetable or chicken broth; two packages of Li’l Smokies; a small can of tomato sauce; a small can of whole kernel corn (optional); cut up ham slices (optional).

Seasonings: salt, pepper, garlic and a wee bit of sugar, plus the Cajun spices that come with the package.

Preparation & Cooking: Wash and rinse beans, then put them in a large bowl and cover completely with water. Let them sit overnight. After breakfast the next morning, pour off the water and rinse the beans one more time. Place the beans in a large cooking pot. If you use it crock pot, it’s going to be fairly full and you may have to leave off some of the extra veggies.

Peel and dice the potato, then add to the pot. Slice the mini-carrots into fairly thin slices - all in the pot. Cut & chop the onion – all into the pot. Add the broth and tomato sauce. I usually put water into each can and get the last bits stuck in there and then pour those into the pot. Put in enough water so that everything has at least an inch of water over it. Add some salt and stir the mixture up. 

Turn the heat on medium high and cover pot. If your pot is thick like ours, then it’ll take a bit longer to come to a boil. When the mixture comes to a boil, bring the heat down to medium low; be sure the pot remains covered. Let it simmer for about 90 minutes to two hours. Take a small test bite to see if it’s done. If not, cook an additional 30-60 minutes.

During the last 20-30 minutes of cooking, open the Li’l Smokies packages and cut each one into 3 or 4 smaller pieces. Load them onto a paper plate as you get several cut. Uncover the pot and put in all the meat plus the remaining spices (pepper, garlic, sugar, and Cajun spices). Stir into mixture and re-cover the pot. Turn heat to lowest setting and let it simmer 15-30 minutes longer. Let it set covered until lunch. It should still be plenty warm.  Note:  I often add cut up ham, too.  Sometime, some bacon bits. 

After lunch, ladle out the extra soup into containers for storage. A coffee cup makes a very handy scoop and usually holds more than a soup ladle. Each container should hold enough for 2 or 3 hearty bowlfuls for later consumption.

                                

From Judy Mabry: 

CORNBREAD DRESSING

 

3 packages of Corn Kits (prepare as directed)

1 large can of Grands biscuits (cooked)

Break the above up into small pieces and cover with

Chicken broth

6 stalks of celery

1 medium onion

Chop the celery and onions and cook until soft

6 eggs (beaten well)

1-1/2 T. Sage

1-1/2 T. Poultry Seasoning

Salt

Pepper

With the seasoning what I do it put the stated amount and then taste it (raw eggs aren't going to kill you) and add some more if needed.  I always have extra chicken broth handy in case it is needed.  The dressing should be soupy.

Cook at 350 degrees for approximately 35 minutes or until it is set.  It is good to stir it once of twice as it is baking.   This will serve 10-12 and freezes really well.