Strawberry Cream Pie

 

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 

1 pre-made graham cracker pie crust

sliced fresh berries tossed with sugar for garnish 

 

Mix cream cheese, vanilla, and sugar.

Beat with an electric mixer until light and fluffy.

Add strawberries.

Fold in whipped topping.

Spoon into pie crust.

Cover and refrigerate for several hours before serving.  

Garnish each slice with berries tossed with sugar.

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Sour Cream Cornbread

 

• 3 large eggs, beaten
• 1 8.25 ounce can cream-style corn
• 1 cup sour cream
• 1/4 cup canola oil
• 1 cup self-rising cornmeal

Mix eggs, corn, sour cream and oil together until well blended.
Stir in cornmeal until just combined.
Pour into greased baking pan.
Bake in 425 degree pre-heated oven for 30 minutes or until golden brown.

Tips:
Heat greased skillet in oven while the oven is pre-heating.
Don't let batter sit after mixing.  Put in directly into the oven.  The leavening agents react immediately with the wet ingredients, so you will get the best rise if it is baked immediately.

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Banana Nut Bread

Banana Nut Bread

Vary the bread by the nuts used.  Pecans, walnuts, or macadamias complement bananas.

 



Macadamia-Banana Nut Bread


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons melted butter
2 large eggs
3 ripe bananas mashed
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup nuts

Stir together dry ingredients.  Flour, baking soda and salt.
Beat eggs.
Mix together wet ingredients. Eggs, sugar, melted butter, mashed bananas, buttermilk and vanilla.
Add dry ingredients to wet ingredients.
Beat until smooth.
Stir in nuts.
Turn into a well-greased 8 1/2" by 4 1/2" by 2 1/2"  loaf pan.
Bake in moderate oven at 350 degrees about 70 minutes.
Cool bread before slicing.

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No Bake Cheesecake

No Bake Cheesecake

 

A light airy pie, you can make with little effort.

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
•  8 ounce container of Cool Whip
• 1 graham cracker crust

Beat the cream cheese until smooth.
Gradually beat in sugar.
Blend in vanilla extract and sour cream.
Fold in Cool Whip.
Pour filling in graham cracker crust.
Chill at least 4 hours

Slice and top with favorite canned pie filling

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Coconut Joys

Quick and easy confections.

 

• 1/2 cup butter, melted
• 2 cups sifted confectioner's sugar
• 3 cups flaked coconut
• 1/3 cup milk chocolate morsels

Mix melted butter, sugar, and coconut together.
Shape into 1 inch balls.
Chill until firm.
Melt chocolate.
Drizzle chilled coconut balls with chocolate.
Store in refrigerator.
Makes about 3 1/2 dozen.

Printable Recipe

What you will need:

Confectioner's sugar, coconut, butter, and chocolate morsels.

 

 

Mix sugar, coconut, and butter together until well blended.

 

 

Roll in 1 inch balls.

 

 

Melt chocolate in zip-top bag in hot water.

 

 

 

Drizzle chocolate over candy.

 

 

Store in refrigerator.

 

 

 

 

 



Peanut Butter Fudge

 

• 1 cup of peanut butter
• 1 cup of corn syrup
• 1 1/4 cups nonfat powdered milk
• 1 1/4 cups confectioner's sugar, plus 1/3 cup for rolling candy

Mix all ingredients together until well blended. 
Knead. 
Shape into balls.
Roll candy in 1/3 cup confectioner's sugar.
Makes about 2 pounds of candy.

• 1/3 cup semi-sweet chocolate morsels

Place morsels in a heavy-duty zip-top bag. 
Submerge in hot water until melted.
Snip a tiny hole in corner of bag and drizzle over candy. 
Place in freezer for 5 minutes to harden chocolate

Printable Recipe

What you will need:

Corn syrup, peanut butter, dry milk, and confectioner's sugar

 

 

Mix together, peanut butter, corn syrup, powdered milk, and confectioner's sugar.

 

 

Mix until well blended.  Candy will be stiff.

 

 

Knead candy.

 

 

Roll into balls. Roll in confectioner's sugar.

 

 

Place 1/3 cup of semi-sweet chocolate in zip-lock bag.

 

Submerge in hot water until melted.  Snip a tiny hole in corner.

 

 

Drizzle over candy. To harden chocolate place in freezer for about 5 minutes.

 

 

Goodies without the hassle.  This is a great candy recipe that children can help with.

 

 

 



Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 can of black beans
1 can of whole kennel corn
1 can of Ro-Tel diced tomatoes with green chilies
1/4 cup of chopped onions
1/4 cup of sliced green onions

Saute onions until tender.  Rinse the beans under running water.  Drain the corn. 
Add beans, corn, and tomatoes with chilies with onions.  Toss together.
Garnish with green onions.
Can be served hot or at room temperature.

Printable Recipe

What you will need:

Black Beans, Whole Kennel Corn, Ro-Tel Diced Tomatoes with Green Chilies, Onion, and Green Onions

Rinse Beans under running water.

Toss all ingredients together and garnish with green onions.

Fresh Apple Cake

Fresh Apple Cake with Buttermilk Glaze

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups firmly packed brown sugar
• 1 1/2 cups of vegetable oil
• 3 large eggs, beaten
• 4 cups grated apples, about 4 large apples
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

Preheat oven to 350*.
Combine flour, cinnamon, baking powder, and salt in bowl.
Beat together eggs, brown sugar, and oil.
Gradually add flour.  Stir in apples, pecans, and vanilla.
Pour into a greased and floured fluted 10 inch pan.
Bake in preheated 350* oven for 50 to 60 minutes or until toothpick comes out clean.
Pour all but 1/2 cup of buttermilk glaze over cake and let cool in pan 30 minutes.
Invert cake on serving plate and pour on reserved glaze.

Printable Recipe

What you will need:

 

 

 

flour, cinnamon, baking powder, salt, eggs, brown sugar, oil, apples, pecans, and vanilla

 

 

Beat eggs, oil, and brown sugar together.

 

 

Mix flour, cinnamon, baking soda, and salt.

 

 

Gradually add flour mixture on slow speed of mixer.

 

 

Stir in grated apples, chopped pecans, and vanilla.

 

 

Pour into fluted 10 inch pan and bake in preheated 350* oven 50 to 60 minutes, or until toothpick comes out clean.

 

 

 

Buttermilk Glaze

• 1 cup of sugar
• 1/2 cup of butter
• 1/2 cup buttermilk
• 1/4 teaspoon baking soda
• 1 teaspoon of vanilla extract

Just before cake is done bring to boil sugar, butter, and buttermilk in medium saucepot.  Remove from heat and stir in baking soda and vanilla.  Pour all but 1/2 cup of glaze over cake when it comes out of oven and cool 30 minutes.  Invert onto serving plate and pour 1/2 cup reserved glaze over top of cake.

 

 

Cake can also be make without the glaze.  Just cool 10 minutes and invert onto serving plate.

 

 

 

 

 

 

 

 

 

 



 

Chicken with Chive Cream Cheese

• 6 boneless chicken breast halves
• 8 ounces cream cheese
• 1/4 cup chives, chopped
• 1 tablespoon butter
• 6 slices bacon
• salt and pepper, to taste
• 2 tablespoons whipping cream

Place chicken breast on plastic wrap.   Mist with a small amount of water.  Cover with another sheet of plastic wrap. Pound flat, repeat with other chicken breast.
Salt and pepper chicken to taste.
Chop chives.
In small bowl mix cream cheese and chives.
Partially cook bacon.
Spread filling on chicken breast, roll-up.
Wrap with bacon.
Place in baking dish, dot with butter
Bake in 400* oven 40 minutes or until chicken reaches internal temperature of 160*.
Broil 5 minutes or until bacon is crisp.
Sauce in pan will have bits of cream cheese in it.
Blend sauce with 2 tablespoons of whipping cream to smooth it.
An immersion blender works wonders.
Sauce will be smooth and frothy

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Jezebel Sauce

 

Jezebel Sauce is a classic Southern sauce that is versatile enough to serve as an appetizer when poured over cream cheese or as an accompaniment to ham, pork tenderloin, or fried shrimp.  It is a sweet sauce that has a zippy, spicy heat. 

 

 

Ingredients

• 1 16 ounce jar of apple jelly
• 1 16 ounce jar of pineapple preserves
• 1/3 cup of mustard
• 1 5 ounce jar of prepared horseradish
• 1/4 teaspoon black pepper

Instructions

1. Beat apple jelly at medium speed with electric mixer until smooth;
2. Add remaining ingredients; Beat until blended; Chill

Makes 4 1/2  cups

Printable Recipe

What you will need:

Apple Jelly, Pineapple Preserves, Mustard, Prepared Horseradish, and Black Pepper

Beat Apple Jelly at medium speed until smooth

Add Pineapple Preserves, Horseradish, Mustard, and Black Pepper; Mix until blended

Store in refrigerator.