Bacon Mushroom Dip
16 oz. Mushrooms, fresh and sliced
1 pound Bacon, cooked and crumbled
8 oz. Cheddar Cheese (grated)
8 oz. Swiss Cheese (shredded)
¼ tsp. Garlic powder
2/3 cup Mayonnaise
Town House Crackers
Sunday, November 6, 2011
Bacon Mushroom Dip
Oh so yummy ... loved to make this when we had friends coming over or for the holidays.
Bacon Mushroom Dip
Saute mushrooms until just tender. Cook bacon and crumble. Mix mushrooms, bacon, cheeses, garlic powder, and mayonnaise together. Place into a casserole dish. Bake at 350° for 45 minutes. Serve warm with crackers.
Bacon Mushroom Dip
Snickerdoodles
Probably one of our family's favorite cookies ... I think this cookie ranks as Dad and Daniel's number one. Not sure where I got the recipe from originally but I'm guessing my old Betty Crocker Cookbook.
Snickerdoodles
Snickerdoodles
Cookie Dough:
1 cup Margarine (softened)
1 cup Shortening
3 cups Sugar
4 Eggs
5 ½ cups Flour
4 tsp. Cream of Tartar
2 tsp. Baking Soda
Sugar Mixture:
4 Tbsp. Sugar
4 tsp. Cinnamon
In a large mixing bowl, beat margarine, shortening, sugar and eggs together. Gradually add in the flour, cream of tartar, baking soda, and salt. Set aside.
In a small bowl mix together 4 Tbsp. Sugar and 4 tsp. Cinnamon to create cinnamon sugar blend to roll cookie dough in.
Roll dough into small balls. Roll each ball into the cinnamon sugar mixture until completely coated. Place cookie balls 2 inches apart on an ungreased baking sheet. Bake for 8 – 10 minutes in a 400° oven. Immediately remove from baking sheet onto a cooling rack and allow to cool.
Mo's Turkey Stuffing
I can't imagine Thanksgiving without this stuffing. Mo got this recipe from her lifelong friend Ruthie Kern (Aunt Ruthie). My understanding is that this recipe came from Aunt Ruthie's great-grandmother, Grandma Colegrove. It's simple, but a keeper.
Turkey Stuffing
Single Batch (enough for small turkey):
1 loaf fresh Bread
1 sleeve Saltine Crackers
1 medium Onion (Vidalia or Sweet)
2 cups Milk
2 sticks Margarine (I use butter)
Sage (to taste)
2 Eggs
Double Batch (enough for a large turkey):
1 3/4 loaves fresh Bread
2 sleeves Saltine Crackers
1 large Onion (Vidalia or Sweet)
3 cups Milk
2 1/2 sticks Margarine (or butter)
Sage (to taste)
3 Eggs
In a medium size saucepan, heat milk and margarine over low heat until margarine is melted and milk is hot (but not boiling.)
Meanwhile, cube bread (using an electric knife makes the job fast and easy) and place in very large bowl. Crumble crackers and pour over bread cubes. Chop onion and mix with bread and crackers. When milk and margarine are ready, pour over bread mixture and let stand for 5 minutes. Add sage to taste.
Beat eggs until fluffy and fold in. If mixture is too soupy, add more crackers. If mixture is too dry, add another egg. Salt and pepper to taste.
Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.
Turkey Stuffing
Single Batch (enough for small turkey):
1 loaf fresh Bread
1 sleeve Saltine Crackers
1 medium Onion (Vidalia or Sweet)
2 cups Milk
2 sticks Margarine (I use butter)
Sage (to taste)
2 Eggs
Double Batch (enough for a large turkey):
1 3/4 loaves fresh Bread
2 sleeves Saltine Crackers
1 large Onion (Vidalia or Sweet)
3 cups Milk
2 1/2 sticks Margarine (or butter)
Sage (to taste)
3 Eggs
In a medium size saucepan, heat milk and margarine over low heat until margarine is melted and milk is hot (but not boiling.)
Meanwhile, cube bread (using an electric knife makes the job fast and easy) and place in very large bowl. Crumble crackers and pour over bread cubes. Chop onion and mix with bread and crackers. When milk and margarine are ready, pour over bread mixture and let stand for 5 minutes. Add sage to taste.
Beat eggs until fluffy and fold in. If mixture is too soupy, add more crackers. If mixture is too dry, add another egg. Salt and pepper to taste.
Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.
Banana Split Cake
This is my favorite spring and summer cake recipe. I love to have an excuse to make it because it's just not something you make for "everyday" ...
Banana Split Cake
Bottom layer:
2 cups of crushed graham cracker crumbs (about 1 sleeve)
1 stick melted margarine
Mix together in a medium size bowl and then press into the bottom of a
13 x 9 pan. Put pan in refrigerator to help firm it up while you make the filling.
Filling:
2 eggs
2 cups confectioners’ sugar
2 sticks of margarine (softened)
1 teaspoon of vanilla
Beat eggs, sugar, margarine and vanilla for 10 minutes (yep! 10 minutes) scraping sides of bowl occasionally. Spoon filling on top of the crumb layer and spread carefully so you don’t break the crust.
Fruit layer:
On top of filling put a layer of banana slices (about 3 medium size bananas). Next evenly spread crushed pineapple (use a 20 oz. can that has been very well drained) over the top of the bananas. Finally, top with a layer of sliced strawberries.
Frosting:
Top with a medium size container of Cool Whip (I use Cool Whip Lite). Sprinkle with finely chopped walnuts.
Chill in refrigerator for several hours or preferably overnight before serving.
Banana Split Cake
Bottom layer:
2 cups of crushed graham cracker crumbs (about 1 sleeve)
1 stick melted margarine
Mix together in a medium size bowl and then press into the bottom of a
13 x 9 pan. Put pan in refrigerator to help firm it up while you make the filling.
Filling:
2 eggs
2 cups confectioners’ sugar
2 sticks of margarine (softened)
1 teaspoon of vanilla
Beat eggs, sugar, margarine and vanilla for 10 minutes (yep! 10 minutes) scraping sides of bowl occasionally. Spoon filling on top of the crumb layer and spread carefully so you don’t break the crust.
Fruit layer:
On top of filling put a layer of banana slices (about 3 medium size bananas). Next evenly spread crushed pineapple (use a 20 oz. can that has been very well drained) over the top of the bananas. Finally, top with a layer of sliced strawberries.
Frosting:
Top with a medium size container of Cool Whip (I use Cool Whip Lite). Sprinkle with finely chopped walnuts.
Chill in refrigerator for several hours or preferably overnight before serving.
Saturday, November 5, 2011
Cheeseball
Another family favorite at the holidays is Mo's Cheeseball ... I think she probably got this recipe from a magazine or maybe even off a Philadelphia Cream Cheese or Kraft product label. It's simple to make and is nice to bring to parties or give as a gift. If you make this up at Thanksgiving, you can divide the mixture into thirds and freeze two of them. You can pull one out at Christmas and the other out for New Year's Eve!
Cheeseball
Cheeseball
2 packages softened Cream Cheese (8 oz.)
1 jar Kraft Roka Bleu Cheese
1 jar Kraft Old English Cheese
1 tsp. Worchestershire Sauce
1 Tbsp. Dried Minced Onion
Walnuts, finely chopped
Marachino Cherries
Mix together all ingredients with mixer. Refrigerate at least 8 hours or overnight. Divide mixture into 2 or 3 balls, depending on size desired. Roll cheese balls in walnuts until fully coated. Top each ball with a cherry.
These can be frozen but they are better if used when made.
Broccoli Puff
This recipe is one that Mo (my mom) found in one of those community recipe cookbooks -- I *believe* it was called The Orleans County Cookbook but I can't be sure. She decided to try it out for a Christmas Eve dinner one year and it was a huge success. It became a family staple at holiday meals and is one of those wonderful leftover dishes you can't resist.
Broccoli Puff
2 boxes frozen, Chopped Broccoli
1 medium onion, chopped
Broccoli Puff
2 boxes frozen, Chopped Broccoli
1 medium onion, chopped
1 can Cream of Mushroom Soup
2 Eggs, beaten
2 Tbsp. Melted Butter
1 cup Mayonnaise OR ½ cup Mayonnaise and ½ cup Miracle Whip
Salt and Pepper to taste
1 cup grated Sharp Cheddar Cheese (I always used more ...)
1 cup crushed Ritz or HiHo Crackers
Cook and drain broccoli. Mix onions, soup, eggs, salad dressing and/or mayonnaise, salt and pepper together. Add the broccoli. Pour into a 13 x 9 baking dish. Top with grated cheese. Mix crackers with melted butter and sprinkle over cheese. Bake uncovered at 350° for 30 minutes.
Notes: I always used 1 cup of mayonnaise and about 2 cups of cheese for this recipe. Also, this makes a lot … you could certainly cut the recipe in ½ and use an 8 x 8 baking dish.
Old-Fashioned Beef Stew
This has been a favorite for as long as I can remember. I think it may originally be from The Betty Crocker Cookbook but I honestly can't be sure. I think the bay leaves are what give it such good flavor. All I know is it's always good.
Old-Fashioned Beef Stew
½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)
Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.
Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.
To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.
Old-Fashioned Beef Stew
½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)
Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.
Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.
To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.
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