Base:
1 package yellow cake mix (with pudding in mix)
1 egg
1/3 cup margarine (softened)
Filling:
14 oz. can sweetened condensed milk
1 tsp vanilla
1 cup Heath bits (chips)
1 egg
1 cup chopped walnuts (use pecans if desired)
Mix base ingredients until crumbly. Press into greased 13 x 9 pan. Mix filling ingredients by hand until well blended. Pour over base. Bake at 350 for 25 a 30 minutes (I baked for 30 minutes) or until golden brown. Center may appear loose. It will set upon cooling. Cool completely before cutting. Sprinkle top with confectionary sugar for a decorative touch. Can be served alone, with whipped cream, or vanilla ice cream.
Note: might be fun to mix a few chocolate chips in with the Heath bits.
Recipe from Patty Ayers
Monday, December 1, 2014
Wednesday, November 12, 2014
Apple Crisp
I decided to make dessert to bring over to Josh and Jessica's one night and think I may have stumbled upon William's favorite treat. I suspected it was a success when I left with an empty dish but knew I'd hit the jackpot when I got back to Patty and Steve's and their dish was empty as well. Thank you Betty Crocker for, once again, making me look good :)
Apple Crisp
4 cups apples - use a variety - peeled and thinly sliced
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/3 margarine or butter
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 - 1/2 tsp ground cloves
Whipped cream or vanilla ice cream
Preheat oven to 375. Grease an 8 x 8 glass dish and set aside.
Prepare apples, mixing the slices together. Spread bottom of the baking dish with the apples. Mix all remaining ingredients (except whipped cream/ice cream) in a bowl, cutting the butter into the mixture until crumbly. Use hands to mix if necessary. Sprinkle mixture on top of apple slices, covering completely. Bake for 30 minutes or until topping is golden and apples are tender. Serve warm with whipped cream or vanilla ice cream.
Apple Crisp
4 cups apples - use a variety - peeled and thinly sliced
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/3 margarine or butter
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 - 1/2 tsp ground cloves
Whipped cream or vanilla ice cream
Preheat oven to 375. Grease an 8 x 8 glass dish and set aside.
Prepare apples, mixing the slices together. Spread bottom of the baking dish with the apples. Mix all remaining ingredients (except whipped cream/ice cream) in a bowl, cutting the butter into the mixture until crumbly. Use hands to mix if necessary. Sprinkle mixture on top of apple slices, covering completely. Bake for 30 minutes or until topping is golden and apples are tender. Serve warm with whipped cream or vanilla ice cream.
Wednesday, March 28, 2012
Mom's Meatloaf
Everyone wants to make meatloaf like their mom made it. So now my sweet children you can. And by the way, this recipe is basically the way Mo used to make it ...
Mom's Meatloaf
1 1/2 pounds Hamburger
1/2 cup Seasoned Bread Crumbs
1 Egg
1/2 Onion, chopped
1/2 cup Ketchup
1/4 - 1/2 cup Parmesan Cheese
1/3 - 1/2 cup Milk
1 Tbsp. Worcestershire Sauce (can sub Soy Sauce if preferred)
More Bread Crumbs to bind as needed
Ground Black Pepper to taste
Dried Basil to taste (optional)
Mix all ingredients, adjusting amounts as needed to create a moist but not soupy mixture. Place into a 9 x 5 loaf pan and form into a loaf. Spread a light layer of ketchup on top of meat and then sprinkle Parmesan Cheese (or breadcrumbs if preferred) on top. Bake in a 350 degree oven for 45 - 60 minutes.
Serve with brown gravy if desired.
Note: I've made this with Ground Turkey as well and it's good but I used less ketchup and more seasonings. Serve with Turkey gravy.
Mom's Meatloaf
1 1/2 pounds Hamburger
1/2 cup Seasoned Bread Crumbs
1 Egg
1/2 Onion, chopped
1/2 cup Ketchup
1/4 - 1/2 cup Parmesan Cheese
1/3 - 1/2 cup Milk
1 Tbsp. Worcestershire Sauce (can sub Soy Sauce if preferred)
More Bread Crumbs to bind as needed
Ground Black Pepper to taste
Dried Basil to taste (optional)
Mix all ingredients, adjusting amounts as needed to create a moist but not soupy mixture. Place into a 9 x 5 loaf pan and form into a loaf. Spread a light layer of ketchup on top of meat and then sprinkle Parmesan Cheese (or breadcrumbs if preferred) on top. Bake in a 350 degree oven for 45 - 60 minutes.
Serve with brown gravy if desired.
Note: I've made this with Ground Turkey as well and it's good but I used less ketchup and more seasonings. Serve with Turkey gravy.
Monday, March 19, 2012
Golden Fish Chowder
This recipe was one that Pop (Raymond Paine) frequently made and claimed to be his favorite. Perhaps his signature dish? I have to admit, I am not much of a fish-lover but I really enjoy this chowder and have made it several times over the years. I'm remembering how rich and tasty it was and wishing I had a bowl right now!
Pop's Golden Fish Chowder
Serves: 6
1 lb. Haddock or Cod fillets
1 1/2 cups Milk
1 Bay Leaf
1 stalk Celery
1/4 tsp Thyme
1/4 cup Butter
1/2 cup chopped Onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
4 cups Milk
2 cups diced Potatoes
2 cups shredded Cheddar Cheese
Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery, and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones as necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve.
Melt butter in a 3 quart saucepan. Saute onion and then stir in flour, salt, and peper. Remove from heat and gradually add liquid from fish, then 4 cups of milk and potatoes. Cook, covered 15 minuted or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature.
Pop's Golden Fish Chowder
Serves: 6
1 lb. Haddock or Cod fillets
1 1/2 cups Milk
1 Bay Leaf
1 stalk Celery
1/4 tsp Thyme
1/4 cup Butter
1/2 cup chopped Onion
3 Tbsp. Flour
1 tsp Salt
1/4 tsp Pepper
4 cups Milk
2 cups diced Potatoes
2 cups shredded Cheddar Cheese
Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery, and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones as necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve.
Melt butter in a 3 quart saucepan. Saute onion and then stir in flour, salt, and peper. Remove from heat and gradually add liquid from fish, then 4 cups of milk and potatoes. Cook, covered 15 minuted or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature.
Tuesday, January 10, 2012
Corn and Potato Chowder
This is a recipe that I'm switching up a bit (the original calls for soy milk and doesn't include potatoes ... I'm going with low-sodium chicken broth and adding potatoes. We'll see!) I'm thinking it might be good with a little shredded rotisserie chicken added as well.
Corn and Potato Chowder
2 Tbsp Olive Oil
1 small Vidalia Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
2 cups Potatoes, par-boiled and diced
1 clove Garlic, minced
6 cups low sodium Chicken Broth
2 cups Corn
1 Tbsp Flour
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Salt
1 tsp freshly ground Black Pepper
Rotisserie Chicken (shredded)
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots, potatoes, and garlic. Cook until garlic is slightly golden.
Meanwhile, bring chicken broth to a boil over medium heat then reduce heat to medium. Add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water if necessary.
Reduce heat to low and quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly until chowder thickens, about 15 - 20 minutes.
Corn and Potato Chowder
2 Tbsp Olive Oil
1 small Vidalia Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
2 cups Potatoes, par-boiled and diced
1 clove Garlic, minced
6 cups low sodium Chicken Broth
2 cups Corn
1 Tbsp Flour
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Salt
1 tsp freshly ground Black Pepper
Rotisserie Chicken (shredded)
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots, potatoes, and garlic. Cook until garlic is slightly golden.
Meanwhile, bring chicken broth to a boil over medium heat then reduce heat to medium. Add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water if necessary.
Reduce heat to low and quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly until chowder thickens, about 15 - 20 minutes.
Tuesday, December 20, 2011
Italian Chocolate Ball Cookies
A yummy cookie that's easy to make -- courtesy of Teri Peterson. Love them!
Italian Chocolate Ball Cookies
1 1/2 cups Sugar
1/2 cups Butter, softened
3 Eggs
2 tsp Vanilla
1 tsp Cloves
1 tsp Allspice
1 tsp Cinnamon
1 tsp Salt
3 cups Flour
2/3 cups Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 Baking Soda
1/2 cup Milk
1 cup Chopped Walnuts
1 cup Chocolate Chips
1 cup Raisins
Glaze:
4 cups confectionary Sugar
1/2 cup Milk
Cream together the sugar, butter, eggs, and vanilla. Set aside.
In a medium bowl gently combine cloves, allspice, cinnamon, salt, flour, cocoa powder, baking powder and baking soda. Slowly add the dry ingredients to the sugar/egg mixture alternating with milk. Mix well and then fold in the walnuts, chocolate chips and raisins.
Roll cookie mixture into 1/2 - 1 inch balls. If cookie mixture is too sticky, add more flour. If too dry, add more milk as needed.
Bake at 350 for 10 - 12 minutes on greased cookie sheet. Cool.
Mix together the glaze ingredients and drizzle over top of cookies. If chocolate glaze is desired, add 1/4 cup cocoa to glaze mixture.
Italian Chocolate Ball Cookies
1 1/2 cups Sugar
1/2 cups Butter, softened
3 Eggs
2 tsp Vanilla
1 tsp Cloves
1 tsp Allspice
1 tsp Cinnamon
1 tsp Salt
3 cups Flour
2/3 cups Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 Baking Soda
1/2 cup Milk
1 cup Chopped Walnuts
1 cup Chocolate Chips
1 cup Raisins
Glaze:
4 cups confectionary Sugar
1/2 cup Milk
Cream together the sugar, butter, eggs, and vanilla. Set aside.
In a medium bowl gently combine cloves, allspice, cinnamon, salt, flour, cocoa powder, baking powder and baking soda. Slowly add the dry ingredients to the sugar/egg mixture alternating with milk. Mix well and then fold in the walnuts, chocolate chips and raisins.
Roll cookie mixture into 1/2 - 1 inch balls. If cookie mixture is too sticky, add more flour. If too dry, add more milk as needed.
Bake at 350 for 10 - 12 minutes on greased cookie sheet. Cool.
Mix together the glaze ingredients and drizzle over top of cookies. If chocolate glaze is desired, add 1/4 cup cocoa to glaze mixture.
Wednesday, December 14, 2011
Peanut Butter Kiss Cookies
Another holiday favorite. These are always the first to go and so pretty on a cookie platter. This recipe came to me from Teri Peterson. I always tripled this when making for cookie trays but I'm posting the recipe for a single batch ...
Peanut Butter Kiss Cookies
1/2 cup Butter
1/3 cup Peanut Butter (creamy)
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 tsp Vanilla Extract
1 3/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
Sugar for rolling
Cream the butter, peanut butter, sugars, egg, and vanilla. Gradually add dry ingredients. Roll into medium size balls and roll in sugar to coat. Bake at 325 degrees for 7 - 8 minutes and then press kisses into center of cookie and bake for 3 - 5 more minutes.
Note: These freeze well.
Peanut Butter Kiss Cookies
1/2 cup Butter
1/3 cup Peanut Butter (creamy)
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 tsp Vanilla Extract
1 3/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
Sugar for rolling
Cream the butter, peanut butter, sugars, egg, and vanilla. Gradually add dry ingredients. Roll into medium size balls and roll in sugar to coat. Bake at 325 degrees for 7 - 8 minutes and then press kisses into center of cookie and bake for 3 - 5 more minutes.
Note: These freeze well.
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