Lemon Cloud Pie

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups frozen whipped topping, thawed
• 1 prepared graham cracker pie crust
•  lemon zest or lemon slices for garnish

Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

• 1/2 cup of mayonnaise
• 1/4 cup of vegetable oil
• 3 tablespoons of chili sauce
• 2 tablespoons of ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1 teaspoon coarsely ground pepper
• dash of paprika powder
• dash of hot sauce
• 1 small onion, minced
• 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.

Printable Recipe

 

.

Common pantry items makes a spicy versatile sauce.

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English Muffins

• 1 3/4 cups milk, scalded and cooled to lukewarm
• 4 1/2 cups unbleached bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 large egg
• 2 teaspoons yeast
• 3 tablespoons butter, at room temperature
• semolina for sprinkling the griddle.

Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.

Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.

Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.

Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.

Cover the muffins and let rise for 20 minutes.

Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  

Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.

 

Fresh Strawberry Sauce



Fresh berry sauce perfect for topping ice cream or a simply cake.

• 1 pint fresh strawberries
• 1/4 cup sugar
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice

Hull and slice strawberries.
Sprinkle with sugar and toss to coat.
Set aside.
Melt jam in microwave.
Stir in lemon juice.
Mix jam with sliced berries.
Chill until ready to serve.

Printable Recipe

Strawberry Jam Recipe

Lemon Tassies

Elegant little bites.


1 1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons lemon zest

1/2 cup cold butter, diced into 1/2-inch cubes

1 egg yolk, beaten

2 tablespoons cold water

Lemon Curd

Stir together flour, sugar and zest in a mixing bowl.

Cut in cold butter until mixture is crumbly.

In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.

Gradually stir yolk mixture into flour mixture.
Knead the dough just until a ball forms.

Shape into a ball and chill for 30 to 60 minutes.

Preheat oven to 375 degrees.
Divide dough into 36 pieces.
Press one piece onto bottom and up sides of a mini muffin tin.
Repeat with remaining pieces.
Bake in the preheated oven for 8 to 10 minutes.

Cool in tins on a wire rack for 10 minutes.
Remove tassies from pans.
One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.

Makes 36 tassies.

Lemon Curd Recipe

Tip:
You can prepare the dough for the crusts ahead of time.
Wrap the dough in plastic wrap and freeze for up to 1 month.
Thaw the dough in the refrigerator overnight.

Printable Recipe

Pineapple Casserole

• 1 20-ounce can pineapple chunks, in its own juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery round crackers
• 3 tablespoons butter, melted

Drain pineapple, reserving juice.
In medium bowl mix sugar and flour.
Add water to reserved juice to make 2/3 cup.
Stir juice into sugar mixture until smooth.
Add pineapple and cheese.
Pour into a greased 1 quart casserole dish.
Mix crushed crackers and butter.
Sprinkle on top of casserole.
Bake in pre-heated 350-degree oven for 20 to 25 minutes until top is golden brown.

Printable Recipe

Buttercup Biscuits

• 1 cup butter, at room temperature
• 1 cup sour cream
• 2 cups self-rising flour

Cream butter and sour cream together.
Add flour, mix.
Fill mini muffin tins about three-fourths full.
Bake in preheated 350-degree oven 30 minutes or until golden brown.

Yield: 48 mini muffins

Tip:
Recipe is easily halved.

Printable Recipe

Irish Soda Bread

What is thought of as Irish soda bread is really an American invention. In the 1840's baking soda mixed with buttermilk allowed people to make bread at home without ovens. The bread was baked in cast iron pots with lids placed directly over hot coals. The original recipe did not include sugar, butter, eggs or dried fruit. Several recipe books published in the UK in 1866 and 1868 give the standard recipe for soda bread with the note that "it is much eaten in the United States."

Cutting an X into the top of the loaf allows the heat to penetrate into the thickest part of the bread.
There is the expression "to let the devil out of the bread," so it is slightly superstitious. And if you make that cruciform shape on the bread, when it bakes it will break beautifully.
So you have the blessing of the bread by putting the cross on it and then you have the symbolic breaking of the bread.


Irish Soda Bread   

 

• 4 cups all-purpose flour, plus 1 tablespoon for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups buttermilk
• 1 extra-large egg
• 1 cup dried currants

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer.

Add the butter and mix on low speed until the butter is mixed into the flour.

Mix the buttermilk and egg together.

With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.

Combine the currants with 1 tablespoon of flour and mix into the dough.

It will be a very wet dough.

Dump the dough onto a well-floured surface and knead it a few times.

Shape into a round loaf.

Place the loaf on the prepared sheet pan and cut an X into the top of the loaf with a serrated knife.

Bake for 45 to 55 minutes, or until a toothpick comes out clean.

When tapped the loaf will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


Tip:
Martha White or White Lily flour are the best flour to use for this bread.  A soft winter wheat
flour will produce the lightest bread.


Printable Recipe

 

Lemon Curd

      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 lemons

1 1/2 cups sugar

1/2 cup butter, at room temperature

4 extra-large eggs

1/2 cup lemon juice

1/8 teaspoon salt

 

Zest lemons, being careful to avoid the white pith.
Cream the butter and beat in the sugar.
Add the eggs, one at a time.
Add the lemon juice, lemon zest and salt.
Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened about 10 minutes, stirring constantly.
The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.


Printable Recipe

Lemon Tart made with lemon curd.

 

Oreo Cookie Pops

• 1 package Oreo cookies, crushed
• 1 8-ounce package cream cheese, at room temperature
• 24 ounces almond bark candy coating
• 48 lollipop sticks
• sugar crystals

Mix crushed cookies with softened cream cheese.
Refrigerate mixture 20 minutes.
Roll into 48 balls.
Refrigerate balls 20 minutes.
Melt candy coating.
Dip sticks into melted candy coating.
Insert into balls.
Refrigerate balls 20 minutes.
Dip balls into melted candy coating.
Sprinkle with sugar crystals.

Crescent Spinach Pinwheels

• 1 10-ounce box frozen chopped spinach, thawed and drained well
• 1 8-ounce package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 2-ounce jar chopped pimiento, drained
• 1 small onion, finely minced
• 1/8 teaspoon ground nutmeg
• 1 can refrigerated crescent dinner rolls

Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
Mix until well blended.
Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
Spread with spinach mixture.
Roll up, starting on short side.
Freeze before slicing and baking.
Cut each roll into 8 slices.
Place cut side down on parchment-lined cookie sheet.
Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

Printable Recipe


 

Velveeta Cheeseburger Dip

1 pound ground beef
1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
16 ounces Velveeta, cut into 1/2-inch cubes

Brown beef and drain excess fat.
Stir in Ro*Tel and Velveeta.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips.

Chili with Beans

• 2 pounds ground beef
• 1 large onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 chipotle peppers, seeded and chopped in adobo sauce
• 1 15-ounce can red kidney beans
• 2 12-ounce can Rotel tomatoes
• 1 8-ounce can tomatoes sauce
• 1 cup water or beef stock
• 2 tablespoon ketchup
• grated cheese
• thinly sliced green onions

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
Drain, and return beef mixture to Dutch oven.
Add chili powder, salt and pepper.
Cook 2 minutes, stirring to toast chili powder.
Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
Bring to a boil, reduce heat.
Cover and simmer one hour.
Add beans 10 minutes before serving.
Garnish with grated cheese and green onions.

Printable Recipe

Peachy Banana Smoothie

• 2 bananas, frozen, peeled and chopped
• 1 cup fresh or canned peach slices
• 1 6-ounce carton nonfat vanilla yogurt
• 1 dash nutmeg

Place all ingredigients in blender.
Blend until smooth.

Hamburger Soup

A hearty soup recipe, that's a family favorite.

 

• 2 pounds ground beef
• 1 onion, peeled and diced
• 1/2 cup celery, sliced
• 1 6-ounce can tomato paste
• 2 cups beef stock
• 4 cups water, more to desired consistency
• 1 15-ounce can diced tomatoes
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can English peas, drained
• 1/2 head cabbage shredded
• 1 cup carrots, sliced
• 1 cup potatoes, peeled and cut into small cubes
• salt and pepper to taste
• 1/4 pound spaghetti pasta

 

Brown ground beef and onion in a large pot. Drain if needed.
Add celery and tomato paste.
Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
Add stock, water, tomatoes, corn, peas, cabbage and carrots.
Season with salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes.
Add potatoes cook 15 minutes.
Add spaghetti cook 10 minutes.
Add salt and pepper to taste.

Printable Recipe

 

Peanut Butter Cookies

Classic peanut butter cookies are easy to make with ingredients you probably already have on hand.

 

 

 

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup peanut butter
• 1/2 cup shortening
• 1/2 firmly packed brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 egg

Sift together flour, baking soda, baking powder and salt.
Cream together peanut butter, shortening and sugar.
Mix in egg and vanilla.
Add dry ingredients. Do not over-mix.
Roll dough into 1 inch balls.
Place on cookie sheet and flatten with fork tines dipped in water.
Leave tine marks on surface of cookies.
Bake in pre-heated 375 degrees oven 8 to 10 minutes.
Cool slightly before removing from pan.
Cool on rack.

Printable Recipe

    

 

   

Praline Cake

• 1 box butter pecan cake mix
• 1 tub coconut pecan frosting
• 4 eggs                                                                                             
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup chopped pecans

Pre-heat oven to 350 degrees.
Grease and flour a 12-cup bundt pan.
Mix all ingredients together.
Beat on low speed 30 seconds.
Beat on medium speed 2 minutes.
Pour into prepared pan.
Bake in pre-heated oven 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan.

Tip:  Serve plain or top with a simply confectioners' sugar glaze.
http://mississippisupper.blogspot.com/2014/12/confectioners-sugar-glaze.html

                           
Printable Recipe

Confectioners' Sugar Glaze

1 1/4 cups confectioners' sugar
1/4 cup milk
1 tablespoon butter
1/2 teaspoon vanilla extract

Mix sugar, milk and butter together in a saucepot.
Bring to a boil over medium heat.
Remove from heat.
Stir in vanilla extract.
Slowly pour over cake.

Impossible Egg Custard

• 4 eggs
• 1 cup sugar
• 1/2 cup self-rising flour
• 2 cups milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg

Beat eggs, sugar and flour together.
Add milk and mix well.
Add melted butter, vanilla and nutmeg.
Pour into a greased deep-dish pie pan.
Bake in pre-heated 350-degree oven for 50 minutes.

Printable Recipe

Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda.

Add 1/3 cup vegetable oil and boiling water.
Mix until well blended and thickened.

Stir in the sugar, eggs, and remaining 1/3 cup oil.

Add flour, vanilla and salt.
Mix until all of the flour is absorbed.

Spread evenly into 9X13-inch greased and floured baking pan.

Bake in preheated 350-degree oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool before cutting into squares.

Printable Recipe

 

 

Easy Red Beans and Rice

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 pound smoked sausage
• 2 15-ounce cans Van Camp's New Orleans Style Red Kidney Beans
• 2 cups cooked rice

Saute onions in oil until translucent.
Cut sausage into 1/2-rounds.
Brown sausage with onions.
Add beans.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Serve over rice.

Printable Recipe

Watergate Salad

Kraft Foods developed a Pistachio Delight recipe in 1975 to introduce their pistachio instant pudding.  It quickly became popular with consumers and somehow got renamed Watergate Salad.  Forty years later, the name change is still a mystery.

• 1 20-ounce can crushed pineapple in its own juice, undrained
• 1 3.4-ounce box pistachio flavor instant pudding
• 1 cup  miniature marshmallows
• 1 1/2 cups thawed Cool Whip whipped topping

Combine first 4 ingredients in large bowl.
Stir in Cool Whip.
Refrigerate 1 hour.

Printable Recipe

 

 

 

Alice Springs Chicken

A copycat recipe for the Alice Springs Chicken at Outback Steakhouse.
Alice Springs is a desert town in the Northern Territory of Australia.
 

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breast
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• salt and black pepper, to taste
• 4 slices bacon, cooked
• 6 ounces shredded Monterey Jack cheese
• 6 ounces shredded cheddar cheese
• chopped fresh parsley for garnish

In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice.
Pour half the sauce into a small bowl, reserve.
Place the chicken in a ziplock bag.
Pour the remaining marinade in the bag and toss the chicken to coat.
Chill in the refrigerator for at least two hours.
In a skillet, melt butter and add mushrooms.
Cook for seven minutes, or until the mushrooms are tender and just starting to turn golden brown.  Set aside.
Heat grill to medium high heat.
Remove the chicken from the marinade and season each piece with salt and black pepper.
Place the chicken on the grill and cook for about four minutes on each side
Transfer the chicken to an oven-safe casserole dish.
Divide mushrooms on top of each piece of chicken.
Half bacon slices and place on the chicken.
Divide Monterey Jack cheese and cheddar cheese evenly and sprinkle over each piece of chicken.
Place the chicken in preheated 400-degree oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165 degrees and the cheese has melted.
Serve with remaining honey mustard sauce on the side.
Sprinkle with chopped fresh parsley for garnish.

Printable Recipe

Waldorf Salad

The classic version of this sweet and savory salad was invented at the Waldorf Astoria Hotel in New York City in the 1890s and didn't contain walnuts.

• 1/4 cup nonfat plain yogurt
• 3 tablespoons mayonnaise
• 1/8 teaspoon salt 
• 2 tart-sweet red apples, diced 
• 1 cup chopped celery
• 1/3 cup toasted walnut pieces, coarsely chopped  

Whisk together yogurt, mayonnaise and salt.
Add apples, celery and walnuts.
Toss to combine.

Printable Recipe

Shrimp with Creole Tomato Sauce

 

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 quart diced tomatoes
• 2 tablespoons vinegar
• 2 tablespoons light corn syrup
• 1 pound shrimp, peeled and deveined
• salt and pepper to taste
• 1/2 teaspoon Zatarain's crab boil seasoning
• 2 tablespoons heavy cream

Saute onions, celery, and garlic in oil until tender
Add tomatoes, vinegar, and corn syrup; bring to a boil.
Add salt and pepper to taste.
Reduce to simmer and cook about 1 hour; stir occasionally.
Sprinkle shrimp with crab boil seasoning.
Add shrimp to tomato sauce.
Simmer 10 minutes.
Stir in heavy cream.

Serve over grits, rice, or pasta.

Printable Recipe

Recipe for grits
http://mississippisupper.blogspot.com/2014/09/creamy-southern-grits.html

Creamy Southern Grits

For generations, Southerners have enjoyed hot creamy grits.  Grits are made from dried corn kernels that have had the hull and germ removed by an alkaline solution.  Native Americans shared this process with early European settlers.  This process makes the dried corn more digestible  and more nutritious.  The resulting product is called homily.  The homily is dried and then coarse ground to make homily grits. 


Creamy Southern Grits

• 4 cups water, divided
• 1  cups milk
• 1 teaspoon salt
• 1 cup quick cooking grits
• 1/4 cup butter

In a small pot, bring 3 cups water, milk and salt to a boil.
Slowly stir the grits into the boiling mixture.
Stir continuously until grits are well mixed.
Return to a boil, cover with a lid, lower the temperature to a simmer.
Cook for approximately 30 minutes, stirring occasionally.
Add additional 1 cup water a little at a time as it is absorbed, stir after each addition. 
Stir in the butter and serve.

Printable Recipe

Parmesan Crisp Salad Bowls

• 1/2 cup grated Parmesan cheese

Pour Parmesan onto a silicone or parchment lined baking sheet and lightly pat down, creating a seven-inch circle.
A silicone baking sheet is highly recommended.
Bake in preheated 400-degree oven for 3 to 5 minutes or until golden brown.
Remove from oven and drape over custard cup.
Carefully mold over cup.
Work quickly since the cheese cools quickly.
Cool.

Make crisp one or two at a time.

Sauted Spinach with Eggs

• 3 tablespoons butter
• 1 sweet onion, sliced thinly
• 1 10-ounce box frozen chopped spinach, defrosted
• salt and pepper to taste
• 3 eggs, beaten
• grated Parmesan cheese

In skillet melt 1 tablespoon of butter over medium heat.
Saute onion until transparent.
Squeeze as much water as possible from spinach.
Reduce heat to low.
Saute spinach with onions for 3 minutes.
Season with salt and pepper.
Move spinach and onions to one side of pan.
Melt 2 tablespoons butter in skillet.
Add eggs.
Cook eggs until soft set.
Stir spinach into eggs.
Taste.  Add salt and pepper if needed.
Garnish with Parmesan cheese.
Serve immediately.

Printable Recipe

Swiss Sirlion Burgers with Tomato Gravy

1 pound ground sirloin

1 large egg, lightly beaten

1/2 teaspoon ground black pepper

1 teaspoon salt

1 onion, sliced

1 can diced tomatoes

1/2 cup water

4  slices Swiss cheese 

chopped fresh basil 

Mix together sirloin, egg, pepper and salt in a large bowl.
Shape into 4 patties.
Cook patties in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned. Remove patties, reserving drippings.
Sauté onion in drippings 2 minutes.
Add tomatoes and water.
Cook, stirring occasionally, 3 to 4 minutes.
Return patties to skillet; spoon tomato mixture over patties.
Cover and cook 15 minutes; uncover and cook 5 minutes.
Place 1 cheese slice on each patty.
Cover and cook 3 minutes.
Sprinkle with basil.
Serve over rice.


Printable Recipe

Waffles

 

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 2 tablespoons shortening
• 2 eggs, separated
• 1 cup milk 

 

In a large bowl mix together flour, salt, baking powder and sugar. Cut in shortening until mixture is very fine. Add egg yolks and milk. Beat until batter is just smooth. Beat egg whites until stiff peaks form. Fold egg whites into batter. Preheat waffle iron to desired temperature. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. Makes 8 waffles Printable Recipe Tip: Double the recipe and make extra for freezer. Reheat in toaster.

Chocolate Crinkle Cookies

• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 3/4 cup cocoa
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar for rolling

Mix granulated sugar and oil in large bowl.
Add cocoa, beating until well blended.
Beat in eggs and vanilla.
Stir together flour, baking powder and salt.
Gradually add flour to cocoa mixture, beating well.
Cover bowl and refrigerate until dough is firm enough to handle, at least 6 hours.
Lightly grease cookie sheet or line with parchment paper.
Shape dough into 1-inch balls.
Roll in powdered sugar to coat.
Place 2 inches apart on prepared cookie sheet.
Bake in preheated 350 degree oven for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled.
Cool on pan 2 minutes.
Remove from cookie sheet to wire rack.
Cool completely.
Makes about 48 cookies.

Printable Recipe

Graham Cracker Toffee

9 sheets graham crackers

1 cup butter

1 cup brown sugar, packed

1 cup chopped pecans

Grease and line a 13-by-9-inch baking sheet with parchment paper.
Overhang parchment paper on short ends of baking sheet. 
Break the graham crackers on the perforated lines into smaller rectangles.
Place them on the baking sheet as close together as possible, cover the entire sheet.
Melt  butter and sugar in a saucepot over medium heat.
Stir the butter and sugar mixture until it bubbles.
Add pecans and stir together.
Pour the mixture evenly over all of the crackers.
Bake in a preheated 350-degree oven for 10 minutes.
Cool for 30 minutes.
Break or cut into pieces to serve.

Printable Recipe

Impossible Cheeseburger Pie

• 1 pound ground beef
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/2 cup Bisquick baking mix
• 1 cup milk
• 2 eggs

Preheat oven to 400 degrees.
Spray 9-inch pie plate with cooking spray.
Cook beef and onion over medium heat, stirring occasionally, until beef is brown, drain.
Add salt, and spread in pie plate. 
Sprinkle with cheese.
Mix remaining ingredients until well blended.
Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.

Printable Recipe

Baked Coconut Shrimp

• 1 1/2 pounds large shrimp
• salt
• vegetable cooking spray
• 2 egg whites
• 1/4 cup cornstarch
• 1 cup sweetened flaked coconut
• 1 cup panko breadcrumbs 
• 1 teaspoon paprika

Preheat oven to 425 degrees.
Peel and devein shrimp, leaving tails on.
Salt shrimp to taste.
Place a wire rack coated with cooking spray in a jelly-roll pan.
Whisk egg whites in a bowl until foamy.
Place cornstarch into a shallow dish.
Stir together coconut, breadcrumbs, and paprika into another shallow dish.
Pat shrimp dry between layers of paper towels.
Lightly dredge each shrimp in cornstarch, shaking off excess.
Dip in egg whites.
Dredge in coconut mixture, pressing gently with fingers.
Lightly coat shrimp with cooking spray.
Place shrimp on wire rack.
Bake at 425 degrees for 16 minutes or just until shrimp turn pink, turning after 8 minutes.
Serve with Orange Dipping Sauce.



Printable Recipe

Serve with Orange Mustard Sauce.

Recipe for:

Orange Mustard Dipping Sauce

Orange Mustard Dipping Sauce

1/2 cup orange marmalade 1/4 cup honey 4 teaspoons Dijon mustard 4 drops Tabasco hot sauce Mix all ingredient together. Stir to combine. Printable Recipe Orange Mustard Sauce with Baked Coconut Shrimp.