Saturday, December 23, 2017

Grandma Tona's Adventures


We used to make these candies every Christmas.  Mom would pack them tight in a big Christmas tin and store them in the bedroom.  Back then, we didn't have any heat in the bedrooms and they would stay nice and cool.  These days I have to store them in the refrigerator.  You can let them come to room temperature before serving.

The mixture will still be quite hot when you start to roll them into balls.  So, be careful.  Use some extra butter on your hands to keep it from sticking.  I also sprinkle a little coconut on top of each layer in the container.  And, I separate the layers with wax paper.

Grandma Tona's Adventures
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INGREDIENTS:


1 pound chopped dates
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream (or evaporated milk)
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
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In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.

Dates, sugar and butter


After egg mixture is added...


Add cereal and nuts



Mix well, let cool a little while and then form into balls



Thursday, December 14, 2017

Easy Potato Soup

Easy Potato Soup

Ingredients:

4 cups chopped potatoes
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups chicken broth
1 cup evaporated milk
1 can cream of mushroom soup
1/4 teaspoon salt
1/2 teaspoon black pepper
4 slices bacon, cooked and chopped
1 cup cheddar cheese
1/4 cup cheddar cheese (for topping)

Combine potatoes, onion, celery, butter, broth, salt and pepper in microwave safe dish.  Microwave on high for 5 minutes.  Stir.  Cook another 8-10 minutes or until potatoes are tender.  Add soup, milk, bacon and cheese, stirring well.  Cook another 2 minutes until bubbly.  Top with cheddar cheese and serve.

Friday, December 1, 2017

Tuna Salad



Tuna Salad
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Ingredients:


2 cans chunk light Tuna (6 oz) in vegetable oil
6 eggs, hard boiled, cooled & chopped
2 cups celery, chopped
 3 heaping tablespoons Miracle Whip Salad Dressing
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
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Drain oil from tuna.  Combine all ingredients in an air-tight container. Mix well, adding a little more salad dressing or salt/pepper until seasoned to your taste. Chill 2 hours before serving. 
 

Wednesday, November 15, 2017

Chicken & Green Bean Casserole

This is the basic green bean casserole - some added ingredients move it from a side dish to a main course.  You could use any vegetables you wanted to make a yummy casserole.

Chicken & Green Bean Casserole

Ingredients:

1 cup cooked chicken breast, cubed
1 can cut green beans (15 oz)
1 can french cut green beans 15 oz)
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup evaporated milk
1 teaspoon soy sauce
1 teaspoon black pepper
1 cup cheddar cheese
1 cup French's Onions
1/4 cup French's Onions (for topping)

Pre-heat oven to 350 degrees.  Pour milk, soup, soy sauce and pepper into medium casserole dish.  Mix well.  Add chicken, beans, mushrooms and onions.  Mix well and bake for 40-45 minutes at 350 degrees.  Top with remaining onions and bake another 5-10 minutes or until browned.

Sunday, November 12, 2017

SAGE DRESSING

SAGE DRESSING

Ingredients:

4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs

Pre-Heat oven to 350 degrees.  Cook onion and celery in melted butter until tender.  Add chicken broth and bring to a boil.  In large bowl, combine cornbread, sage, salt and pepper.  Pour broth mixture over ingredients and mix well.  Stir in eggs and add more broth if needed.  Pour into a 9x13 baking dish.  Bake 30-40 minutes at 350 until brown on top.


Tuesday, November 7, 2017

Apple Cake


This is a variation on a dump cake recipe.  I always loved the recipe, but wanted more apples...many more apples...

Apple Cake

Ingredients:

2 cans apple pie filling (21 oz)
1 package yellow cake mix
2 cups Granny Smith applies (peeled and chopped)
2 sticks butter
4 tablespoons sugar
2 teaspoons cinnamon
tablespoon lemon juice
1 teaspoon apple pie spice

Pre-heat oven to 350 degrees.
Mix cinnamon and sugar together.  Pour lemon juice over chopped apples.  Coat with about half the sugar mixture (save the remaining for the top of the cake).
Coat 9x13 pan with butter.
Pour one can of apple pie filling in pan and spread evenly.  Sprinkle with apple pie spice.
Pour chopped apples into pan and spread evenly.  Top with remaining can of apple pie filling.
Spread cake mix over apples.  Spread evenly and break up the lumps.
Sprinkle with remaining cinnamon/sugar mixture.
Melt 1/2 stick of butter.  Slice remaining butter into thin pats. 
Place pats of butter on top of cake mix.  Top with melted butter.
Bake at 350 degrees for approximately 45 minutes or until golden brown on top.
Serve warm with ice cream or whipped topping.  This is also delicious served cold.

Friday, November 3, 2017

Roasted Vegetables


This really isn't a recipe.  But, it's something I like to have for dinner.  I use whatever veggies I have on hand and roast them in the oven with polish sausage.  So, feel free to experiment with your fall favorites.

Roasted Vegetables

1 pound polish sausage, sliced/quartered
1 pound small potatoes, quartered
1 medium onion, sliced
Brussels sprouts - about 12 - frozen is fine
1 zucchini, sliced
olive oil
salt
pepper
garlic powder

Mix all ingredients together - making sure to coat the vegetables well.  Use the salt, pepper, and garlic powder based on your personal taste.  Place on large baking pan or cookie sheet.  Bake at 450 for 30-40 minutes or until potatoes are crisp.  Enjoy!