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Recipes
GEORGIA APPLE-GLAZED POTATOES
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 1/2 c. apple jelly
- 1/4 t. cinnamon (omit if using orange marmalade)
- 1/2 t. salt
- 6 small whole sweet potatoes, cooked or canned
- 1 . Melt apple jelly in a frying pan over low heat. Stir in cinnamon and salt. Then add sweet potatoes.
- 2 . Cook over low heat, turning sweet potatoes several times until they are well coated and most of the jelly is well absorbed, about 6 minutes.
SWEET POTATOE CASSEROLE WITH TOPPING
By stepjo7269
Garden Time! "Growing Sweet Potatoes Everywhere"
- Casserole:
- 3 c. hot sweet potatoes, mashed
- 1/3 c. milk
- 1/2 c. butter
- 1 c. white sugar
- 2 eggs
- 1 T. vanilla
- Topping:
- 1 c. light brown sugar
- 1/2 c. flour
- 1/3 c. butter (not melted)
- 1 c. nuts, chopped
- Directions:
- 1 . Mix all of casserole ingredients and pour into baking dish.
- 2 . Mix topping with fork and sprinkle crumbs on top of casserole.
- 3 . Bake uncovered at 350 F. for about 25 minutes.
GRANNY KAT'S PUMPKIN ROLL
By stepjo7269
Allrecipes By: Angela
- A reviewer’s comment:
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- Directions
- ● Preheat oven to 375 degrees F . Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- ● In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- ● Bake at 375 degrees F for 15 minutes.
- ● Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- ● Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- ● When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.
- ● Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
- She used parchment paper coated with cooking sporay to prevent the cake sticking to the pan. She turned it out on another piece of parchment paper sprinkled liberally with powdered sugar.
- Some used a smaller pan.
- Others used wax paper on the bottome of the pan.
YUMMY ROLL UPS
By stepjo7269
Allrecipes By: Courtney McDonald
- Directions:
- 5 slices cooked ham
- 1 (8 ounce) package cream cheese, softened
- 5 dill pickle spears
- ●Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese.
- ●Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.
CHEESE SOUP
By stepjo7269
tasteofhome
- Directions:
- 1/4 cup chopped onion
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 cups milk
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 1/2 cup shredded carrot
- 1/2 cup finely chopped celery
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
- Minced chives, optional
- ●In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.
- ●Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended.
- ●Add cheeses. Cook and stir until melted (do not boil).
PINEAPPLE CHEESE BALL
By stepjo7269
Family Favorites Pollocksville Fist Baptist Church Cookbook p
- Directions:
- 2 (8 oz) packages cream cheese, softened
- 1/4 c. green pepper, chopped
- 1/4 c. onion, chopped
- dash salt
- 1 small can pineapple, drained
- chopped nuts
- ●Combine above ingredients except nuts.
- ●Shape into ball and roll in nuts.
HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1 c. butter, softened
- 3/4 c. sugar
- 3/4 c. light brown sugar, packed
- 1 t. vanilla
- 2 eggs
- 2 1/4 c. all-purpose flour, unsifted
- 1 t. baking soda
- 1/2 t. salt
- 2 c. (12 oz) Hersey's semi-sweet chocolate chips
- 1 c. nuts, chopped
- Cream together butter, sugar, brown sugar and vanilla until light and fluffy.
- Add eggs; beat well.
- Combine flour, baking soda, salt; gradually beat into creamed mixture.
- Stir in chocolate chips and nuts.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake at 375 F for 8-10 minutes or until lightly browned.
SLOW COOKER CRANBERRY CHICKEN
By stepjo7269
Allrecipes By: momof2boys
- Directions:
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) bottle Catalina salad dressing
- 1 (14.5 ounce) can whole berry cranberry sauce
- 1 envelope onion soup mix
- ●Place the chicken breasts in the bottom of a slow cooker.
- ●Mix the remaining ingredients in a small bowl.
- ●Pour the mixture over the chicken.
- ●Cook, in a slow cooker, on Low for 4 to 6 hours.
CHICKEN WITH CRANBERRY-BALSAMIC SAUCE
By stepjo7269
Taste of Home By: Susan Cortesi from Northbrook, IL
- Directions:
- 4 4 4 boneless skinless chicken breast halves (6 ounces each)
- 1-1/4 1-1/4 1-1/4 teaspoons salt, divided
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1 tablespoon olive oil
- 1 1 1 cup cranberry juice
- 1/3 1/3 1/3 cup balsamic vinegar
- 1/4 1/4 1/4 cup whole-berry cranberry sauce
- 2 2 2 tablespoons finely chopped shallot
- 3 3 3 tablespoons butter
- 1 Sprinkle chicken with 1 teaspoon salt and the pepper.
RASPBERRY RIBBONS
By stepjo7269
Taste of Home By: Patsy Wolfenden of Golden, British Columbia
- GLAZE:
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup confectioners' sugar
- 2 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- Directions:
- ●In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- ●Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- ●Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log.
- ●Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees for 10 minutes.
- ●Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned.
- ●Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
- ●In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
- Yield: about 5 dozen.