Categories
Soups Vegetables Vegetarian

Scalloped Potato Soup

4 medium potatoes, peeled & cubed
1 tsp. salt
1 C. chopped onion
4 T. margarine
4 T. flour
salt and pepper
4 C. milk
1 1/2 C. chopped ham
3 C. shredded American cheese

Cook potatoes in small amount of boiling salted water until tender, about 15 minutes. Drain, reserving water. Add enough water to the reserved liquid to measure 1 cup.

In large saucepan, sauté onion in margarine until tender. Blend in flour, salt and pepper to taste. Add potato water and milk. Cook and stir until mixture thickens and bubbles. Add chopped ham, potatoes and cheese. Stir until cheese is completely melted. Serve hot.

4 Servings

Categories
Breads & Rolls Breakfast

Aunt Shirley’s Apple Bread

This recipe is from my Great Aunt Shirley. It’s always a hit at brunch.

BREAD:
1/2 C. oleo (margarine), softened
1 C. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1/2 tsp. salt
2 C. chopped apples

TOPPING:
2 T. butter
3 T. sugar
3 T. flour
1 tsp. cinnamon

  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Cream oleo, sugar, and eggs. Mix in milk and vanilla.
  3. In a separate bowl, combine flour, soda, and salt.
  4. Gradually add flour mixture to egg mixture. Mix in apples.
  5. Put bread dough in pan.
  6. Mix topping ingredients and place on top of bread dough before baking.
  7. Bake for 50-60 minutes or until toothpick tests clean.

This can be modified to be a little more healthy – at home I use half whole wheat flour and 2/3 to 3/4 cup sugar.

Categories
Cookies Desserts Recipes with Pictures

Award Winning Soft Chocolate Chip Cookies

My wife, Liza, made these cookies one afternoon. They were exactly what the title says “Award Winning”. They’re even chewy and delicious a day or so later. She got the recipe from the All Recipes website.

Award Winning Soft Chocolate Chip Cookies

4 1/2 C. all-purpose flour
2 tsp. baking soda
2 C. butter, softened
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 (3.4 ounce) pkgs. instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 C. semisweet chocolate chips
2 C. chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Categories
Candy Cookbook Miscellaneous

Easter Egg Nests

1/4 C. margarine
4 1/2 C. marshmallows
1/4 C. creamy peanut butter
1/4 C. mini chocolate chips
4 C. chow mein noodles
Jelly beans

Melt margarine; add marshmallows and stir until melted. Add peanut butter and chocolate chips; stir until melted and combined. Pour over noodles. Place mounds of mixture on waxed paper and form into nests. Put jelly beans in nest.

Categories
Candy Cookbook Miscellaneous

Grandma B’s Popcorn Balls

1 C. corn syrup
1/2 C. sugar
1 tsp. cream of tartar
1 T. butter
1/4 tsp. soda
4 qts. popped corn

Boil syrup, sugar and cream of tartar to a soft ball stage. Remove from heat; add butter and soda while stirring. Pour over freshly popped corn. Cool and form into balls.

Makes 15 popcorn balls.

Categories
Cookbook Desserts Miscellaneous

Dee’s Caramel Popcorn

1 C. butter
2 C. brown sugar
1/2 C. corn syrup
1 tsp. salt
1/2 C. baking soda
1 tsp. vanilla
6 qts. popcorn

Melt butter; stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil, while stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popcorn. Place in shallow pan.
Bake 1 hour at 250°; stir every 15 minutes.

Categories
Cookbook Desserts Miscellaneous

Chocolate Popcorn

2 C. sugar
1 C. milk
2 or 3 heaping T. cocoa, to your taste
1 tsp. vanilla
1 T. butter
Popped corn

Boil without stirring until soft ball stage. Stir in vanilla and butter. Sit pan in cool water until begins to thicken. Quickly pour over popped corn and stir to coat popcorn. Eat and enjoy!

Categories
Candy Cookbook

Christmas Candy Kiss Treat

1 bag round pretzels (small knot pretzels work also)
1 bag Hershey’s Almond Kisses
1 bag red and green M & M’s

Take a cookie sheet and cover with wax paper or parchment paper, Put pretzels on paper in single layer. Top with an unwrapped candy kiss. Bake in 250° oven approximately 5 minutes. Remove from oven; press tip of candy kiss down with an M & M or your finger. Clean fingers would be nice and Aunt Dee said not to use the naughty finger.

Categories
Candy Cookbook

Chocolate Caramel Candy

BASE:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

FILLING:
1/4 C. butter or margarine
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow créme
1/4 C. creamy peanut butter
1 tsp. vanilla extract
1 1/2 C. salted peanuts, chopped

CARAMEL LAYER:
1 – 14 oz. pkg. caramels
1/4 C. whipping cream

ICING:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

BASE: Combine the ingredients in a small saucepan and stir over low heat until melted and smooth. Spread onto the bottom of a lightly-greased 13x9x2″ pan. Refrigerate until set.

FILLING: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

CARAMEL LAYER: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

ICING: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1″ squares. Store in the refrigerator.

Yield: About 8 dozen.

Categories
Bars Cookbook Desserts

Rice Krispies Bars (with Peanut Butter)

Do not use cheap rice cereal. The mixture will look too moist; do not add more Rice Krispies. That will make the bars dry and crumbly.

1 C. sugar
1/2 C. butter or shortening
1 C. white syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. nuts or peanuts, optional
1 or 2 pkgs. chocolate chips, melted, optional

Bring the first 3 ingredients to a boil. Blend in peanut butter. Have ready in a big bowl the Rice Krispies and nuts or peanuts. Add hot mixture and mix well. Press in buttered 9×13″ jelly roll pan. Frost with melted chocolate chips.