Category Archives: christmas

Granny Wendys Sugar Cookies

ImageThese are the big, soft, and puffy cookies you remember…………yum!!!

2C Sugar

1C shortening

2 eggs

1T vanilla

2t baking powder

1t baking soda

41/2 c all purpose flour

1 C buttermilk

Preheat oven to 375 degrees.

Combine dry ingredients and set aside.

Cream shortening and sugar til smooth.  Add eggs and beat with mixer. add vanilla.  Add four mixture (dry ingredients) a cup at at time, alternating with buttermilk until both dry and liquid are mixed. Dough will be slightly sticky.  Refrigerate dough for several hours, and then either roll out and cut or roll into balls. I roll into balls and coat balls with sugar, place on greased cookie sheet and flatten slightly.  Bake at 375 for 15 min ( length of time depends on size of cookie the smaller the cookie the less time needed).

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My Cherry Cheesecake “Secret recipe”

This “secret” recipe is so easy, you won’t believe how good it is.  You can use a store bought graham cracker crust or use my recipe.

1 graham cracker crust.  if you are making mine, its easy.  about 2 cups graham cracker crumbs.  1tsp. cinamon. (or just crush cinnamon graham crackers) 1/4 cup brown sugar, 1/2 stick real butter melted and 1/2 cup chopped pecans.  mix and press into pie pan. bake for 10 min in 375 degree oven. crust must be completely cooled before filling.

1 8oz pkg cream cheese, softened * 1 box french vanilla ( or cheesecake flavor)  instant pudding mix, 1 cup milk, 1 8 oz container french vanilla cool whip, 1 can your favorite cherry pie filling.

Whip softened  cream cheese til smooth and creamy.  Reduce speed of mixer to low adding milk slowly, alternating with dry pudding mix til both are added.  Continue beating til thick and creamy.  ( another minute or two)  now fold in 1/2 container french vanilla cool whip.  Once blended, pour into graham cracker crust.  The pudding mixture will be thick.  Refrigerate for at least an hour.  Just before serving,  top with the rest of the cool whip, then spoon the can of cherry pie filling evenly over the top.

Another option,  just after removing from refrigerator,   cut the cheesecake  into individual pieces, and place each  on a dessert plate.  Remember to top with cool whip and  spoon pie filling over each piece for a more formal affect.

Strawberry Trifle

                                          OH yeah!!!!! This is as yummy as it looks!! Easy too!

I use the cheese cake filling  recipe from the cherry cheesecake.   Use your favorite cake pieces, such as Angel food cake, white cake, yellow cake, or pound cake, cut into small pieces.   Now spoon a few tablespoons of the cheesecake  filling mixture into a tall glass or dessert cup.  Next,  a few cake pieces,( how many depends  on the size of the pieces)  then fresh strawberries, sliced or quartered.  Cover this with several tablespoons of Wicks strawberry pie filling and glaze.  I only use Wicks, you can use whatever brand you prefer.  Now start the layers again with the cheesecake filling mixture,   cake pieces, strawberries, glaze, and cool whip.  Continuing until cup is filled.  You can do this in a small trifle bowl. I prefer the individual servings, as shown in the pic above.

Melting Moments

1 C Flour  * 1/2 C cornstarch  * 1/2 C Powdered Sugar  *  3/4 C Butter

Beat butter til smooth.  Gradually beat in cornstarch and powdered sugar.  Add flour just til mixed.  Refrigerate 1 hour.  Shape into 1″ balls and place on ungreased cookie sheet.  Bake in 300 degree oven for about 20 min.  When cool, roll in powdered sugar.  These cookies can be flattened with a fork before baking, you can add nuts after the flour.  I have added a bit of peppermint flavoring, flattened the balls with a fork, and dipped in dark chocolate.  Try the basic recipe first then variations.  Your imagination is your limit.  These are delectable!!

** note  always use real butter.  I use regular salted butter but you can use the unsalted if you prefer.  NEVER use margarine of any kind.  The water content will ruin these delectable delights!!

Easy creamy peanutbutter fudge

This is the easiest peanutbutter fudge I have ever made!

First I line a square cake pan with crushed peanuts.  This allows easier removal of the fudge.

1 C creamy peanut butter * 1/3 C real butter * 1 box powdered sugar.

over low heat melt peanutbutter and butter.  stir in the powdered sugar and spread in caked pan. Thats it!! let it cool, best not to refrigerate, it will get hard and you will have trouble cutting it while its cold.  But at room temperature, it is perfect and creamy!!

Homemade Chicken Pot Pie

A favorite with my kids and their friends.  Very easy for busy moms!

1 refrigerated pie crust (not frozen)  *   1 12- 16 oz bag of frozen vegetables          *3 or 4 large potatoes  * 2 cans of cream of chicken soup   * 1 1/2 lbs. skinless boneless chicken breast meat  *** preheat oven 375 degrees

First peel and cube about 3 large potatoes. In just enough water to cover potatoes,  Boil just til tender, not mushy, and set aside, keeping the water.

Next  cube about   1 1/2 lbs.  of skinless, boneless chicken breast meat.  Cut into nice sized pieces, maybe about an inch.   Cover bottom of skillet with a little oil, not too much, you are not actually frying this chicken… place chicken in skillet and cover, cook on low heat til no longer pink.  This doesn’t take as long as you might think.  Cooking too long  just makes it rubbery and tough, so keep a close eye on it.

As soon as it is cooked through, add the potatoes and water.   Add 2 cans of cream of chicken soup, a 12-16 oz bag of frozen mixed vegetables.  mix well all ingredients.  The soup should make a nice gravy.  Pour into a large crock pot and cover with a refrigerated type, pie crust.  I have used the name brand and the store brands.  Most are just fine.  I do not use the frozen ones, they don’t seem to do as well.  place just the removable part of the crock pot, in a regular oven, on 375 degrees til the crust is brown, usually takes about 1/2 an hour.

Mouth Watering BBQ Ribs!!

 

Tender and juicy and easy as pie!!!  Simply sear on the grill for about 30 min.  then place in crock pot and  cover with your favorite  sauce, and cook on low for 3 hours.

My suggestions for turning a store bought sauce into  your very  own, drizzle a little molassis over the ribs in the crock pot, a little brown sugar sprinkled on top of that…..then mix with your BBQ sauce  a  1/4 to 1/2 cup applebutter, and make sure you are cooking on low.

These are fall off the bone tender and since you grilled them the meat has that smokey taste that we all love so well…..  charcoal works well, but a gas grill and hickory chips works great too!