Print This Recipe
by Laurie | Jan 3, 2018 | Breads
1/2 C. butter, softened
1 C. sugar
3 ripe bananas, mashed
1 C. blackberry jam (or other fruit jam)
2 eggs, well beaten
2 C. flour
1 t. baking soda
1/2 C. chopped pecans
1. In a large mixing bowl, cream butter and sugar together. Add mashed bananas, jam, and eggs and blend well.
2. In a separate bowl, sift flour and baking soda together. Add to wet ingredients. When well mixed, stir in nuts.
3. Grease and flour a 9×5 pan or spray with cooking oil and fill.
4. Bake at 350 for approximate 1 hour.
5. Allow to cool in pan for 10 minutes. Then remove loaf and continue cooling on wire rack.
Print This Recipe
by Laurie | Dec 17, 2016 | Christmas Recipes
1 C. butter
4 T. powdered sugar (plus extra for coating)
1 t. vanilla extract
2 C. flour
1 C. pecans, chopped
Mix all ingredients together. Use a medium sized cookie scoop or hand shape into 1″ balls and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes.
Just before cool, roll in additional powdered sugar.
Can place close together on the cookie sheet since they hold their shape when baking.
Makes about 40 cookies.
Print This Recipe
by Laurie | Dec 17, 2016 | Christmas Recipes
1/2 gallon of milk (8 Cups)
2 (4 oz.) pkgs. Ghiridelli white chocolate baking bars, broken into pieces
1/2 C. crushed candy canes
1/2 t. vanilla extract
whipped cream and additional crushed candy canes to put on top
Add milk, chocolate pieces, crushed candy canes and vanilla to a 5 quart or larger slow cooker.
Cover and cook on low for approx. 2 hours, stirring every 15 minutes.
Top with whipped cream and candy canes when serving.
I’ve also used Lindt white chocolate bars in place of the Ghiridelli.
Print This Recipe
by Laurie | Nov 22, 2016 | Vegetables
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 C. milk
1 t. soy sauce
Dash ground black pepper
4 C. cooked or canned cut green beans
1 1/3 C. French’s French Fried Onions
Stir the soup, milk, soy sauce, and black pepper together. Add salt if using fresh green beans but it’s probably not necessary if using canned beans. Once it’s mixed well, add the beans and 2/3 C. onions.
Bake at 350 degrees for 25 minutes or until it’s hot and bubbling. Stir and then sprinkle the remaining 1 C. of fried onions on top.
Bake another 5 minutes or until the onions are brown on top.
Print This Recipe
by Laurie | Oct 10, 2016 | Favorites, Pies
1 (9 inch) unbaked pastry shell (I use Pet-Ritz Deep Dish)
1 (16 oz.) can pumpkin (about 2 Cups)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/2 t. salt
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients except pastry shell. Mix well.
Pour into pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.
Print This Recipe
by Laurie | Oct 10, 2016 | Breads
2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts
Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.
Grease and flour bottom of a loaf pan. Bake at 350 degrees for 50-60 minutes
Recipe from Linda Betsinger
Print This Recipe
by Laurie | Oct 10, 2016 | Favorites, Salads
3 oz. pkg. raspberry jello
1/2 C. boiling water
12 oz. package fresh cranberries
1 1/2 C. sugar
2 medium apples
1 orange, rind included
20 oz. can crushed pineapple
In a large bowl, dissolve jello in water.
Chop cranberries, apples and orange in a food blender or processor.
Add pineapple and sugar.
Add jello to fruit mixture.
Stir well and place in a plastic container.
Refrigerate. Can be frozen.
12 servings
Print This Recipe
by Laurie | Oct 10, 2016 | Favorites, Vegetables
5 medium sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk
Topping:
1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 9×13 pan or a casserole dish.
Melt butter and mix in remaining topping ingredients.
Sprinkle topping on sweet potato mixture and bake for 25-30 minutes in a 350 degree oven.
Print This Recipe
by Laurie | Oct 10, 2016 | Vegetables
9 potatoes, peeled and cubed
6 oz. cream cheese
1 C. sour cream
1 t. onion powder
1 t. garlic powder
1 t. salt
1/4 t. black pepper
2 T. butter
Bring large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in the cream cheese, sour cream, onion powder, garlic powder, salt, pepper and butter.
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
Spread potato mixture into prepared baking dish and bake in the preheated oven about 30 minutes.
Print This Recipe
by Laurie | Oct 10, 2016 | Appetizers
6 eggs
1/4 C. Mayonnaise
2 T. finely chopped onion
3 T. dill pickle relish
1 T. prepared creamy Horseradish sauce
1 T. prepared mustard
paprika, for garnish
salt and pepper to taste
Hard boil eggs and allow to cool.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with Mayo., onion, pickle, horseradish, mustard salt and pepper.
With a spoon or pastry bag, fill the egg halves with the yolk mixture. Garnish with Paprika. Chill until serving.
