recipes for my sisters & brothers

mix well:

1 pkg. cream cheese

1/3 c. brown sugar

spread on the bottom of an edged dish

cover with jar of caramel sauce

cover with heath bits

cut into thin slices 5 or more apples

enjoy using the apple slices to scoop each delicious bite

hard boil & peel a dozen eggs

cut in half, lengthwise, each egg.  separate the egg yolks into a bowl & plate or tray the egg white halves to fill later.

to the bowl of egg yolks add:

1 c. mayonaise

1/2 tsp. dijon mustard

1/4 tsp. horseradish sauce (optional)

2 dashes of pepper

blend well until smooth.

either spoon a dollop or fill with a small swirling poof with an icing bag.

sprinkle with paprika (if desired)

melt together in a sauce pan:

1/2 c. butter

1 c. cream (heavy whipping or half & half)

add 1 1/2 c. or 5 oz. fresh grated parmesean cheese

1/2 tsp. salt

dash of pepper

garlic & parsley optional

keep on low heat

boil fettuccine noodles while making sauce.  drain noodles.  combine noodles & sauce in pan or large bowl.

brown 1 lb. of ground turkey or beef, drain & discard fat

saute:

3 tbsp. butter 

5 cloves of diced garlic (or 5 tsp. minced garlic)

1 diced onion 

2 bell peppers: choose from green, yellow, orange, red

then add: 

3 tsp. brown sugar

1 can (6 oz.) tomato paste

3/4 - 1 c. h2o

1 tbsp. chili powder

t tsp. paprika

1 tsp. oregano

1 tsp. cumin

several dashes of worcestershire sauce

3 tbsp. ketchup

1 tsp. mustard

cooked meat

serve on  hamburger buns with shredded cheese on top of the meat.  

glorious to keep warm on low heat in a crock pot for hours. *if cooking for a crock pot, triple the recipe & add a package of cooked & crumbled bacon for added meat depth of taste.

{from taste of home magazine}

3 c. uncooked penne pasta

2 c. heavy whipping cream

1 pkg. of cream cheese, softened & cubed

1 1/2 c. shredded swiss (or another rich, white cheese)

1/2 tsp. onion powder

1/2 tsp. garlic salt

1/4 tsp. pepper

3 c. sliced, fully cooked chicken breast

3/4 c. cooked, crumbled bacon

3/4 c. fully cooked, diced ham

3 tbsp. dry bread crumbs

1.  cook & slice chicken, bacon, & ham.

2.  preheat oven to 350f.  cook pasta according to package directions for al dente.  drain.

3.  meanwhile, in a large saucepan, heat cream & cream cheese over medium heat until smooth, stirring occasionally.  stir in 1 c. of cheese, onion powder, garlic salt, & pepper until blended.

4.  in a large bowl, combine chicken, bacon, ham, & pasta.  add sauce.  toss to coat.

transfer to a greased 9x13 baking dish.  sprinkle with remaining cheese.  top with bread crumbs. 

bake uncovered for 18-22 min. or until heated through.

line a cooking sprayed pie dish  with a rolled out double pie shell, allowing the extra crust to hang greatly over the sides of the pan for the moment.

cover the bottom of the pie crust with small pieces of cooked chicken breast, topped with chicken gravy  & shredded cheese.

cover the next layer with 1" of your favourite stuffing.

the third layer is composed of 5 carrots diced & sauteed in butter and 4 cloves (or 4 tsp.) of minced garlic.

the fourth layer is a generous heaping (at least 2") of mashed potatoes.  then fold over on top of the mashed potatoes the pastry creating a giant dome of yumminess.

bake on a cookie sheet at 375f for 25 min. or until crust is golden brown and pie is heated through.

cover each piece generously in chicken gravy & enjoy!

1 c. powdered sugar

1 c. crisco shortening

1 egg

1 tsp. baking soda

1 1/2 tsp. cream of tartar

2+ tsp. vanilla

dash of salt

2 1/2 c. flour

mix to gether well.  roll on a floured surface.  use a little more shortning to reconstitute dough scraps after rolling & cutting out shapes a couple of times.

bake at 325f for 6 min.

cool.  apply icing.  while stored in a container, the cream of tartar makes this cookie yummier over time.  they are best in a couple of days... if they last.

cream together well:

1 stick butter

1/2 c. crisco shortening

gradually add:

1 c. sugar

2/3 c. lukewarm milk

add 1 tsp. vanilla or almond flavouring

beat 15 min. at high speed

mix together well:

1/2 c. butter

1 1/2 c. creamy peanut butter

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 1/2 c. flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

spoon up a 1 inch ball of dough.  press a fork dipped in sugar (from a small dish or saucer) horizontally.  dip in sugar again & turn 90 degrees & press vertically to create a criss-cross pattern.

bake at 375f for 10-12 min.

cream together:

1 egg

1/2 c. butter

1 c. brown sugar

2 tsp. vanilla

add:

3/4 c. chocolate chips 

1/3 c. health bits

fill a spoonful into unbaked pie shells (sitting inside mini muffin pans)

bake at 350f until crusts are golden brown

line greased mini muffin pans with pie crust as described above.

filling:

mix in a large bowl:

2/3 c. sugar

2/3 c. brown sugar

1 c. flour

2 tbsp. cinnamon

1 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. salt

then add to dry mix:

3 or 4 apples (peeled, cored, sliced, & cut into small pieces).  stir until each piece is coated well.

lastly add:

2 tbsp. vanilla

1/2 c. butter (1 stick) melted

scoop into each mini-pie shell a very generous heap of apple pie filling (for apples shrink greatly while baking).

place 2 mini-muffin trays on top of a cookie sheet to catch anything that may bubble over to keep my oven lovely.

bake about 30 min. at 375f, or until crust is golden brown.

makes about 30 mini apple pies.

bon appetite!!

top with fruit glaze: (make a double batch)

mix:

1/4 c. sugar

1 tbsp. corn starch

then add to sauce pan & stir over med. heat until thickened:

1/2 c. pineapple juice (from the can of diced pineapple)

pour evenly over top of all fruit

chill a while (at least 1 hour, in fridge) before cutting into smaller pieces, approx. 1.5" squares placed into doilies or cupcake paper liners.

keep refrigerated until served.