PEGGY'S
RECIPES
I enjoy cooking for two, but not every night! (My
husband read this and was amused--so I had to add "not every
night".) Cooking light is my usual goal. However, the holidays
call for cookies, and I've included my favorite recipes here.
Here is a recipe you might like to try--it is a TexMex favorite and so easy:
Mexican Bean Dip
1 can jalapeno pinto beans with liquid
Puree in blender or food
processor until fairly smooth. Serve with regular or baked corn
chips. This is virtually fat free if you use the baked chips or the Frito Lay WOW chips. This is from a
This super easy recipe serves a crowd, and is delicious.
Coconut Cake
1 box Betty Crocker Butter recipe yellow cake mix, made according to directions, in a jelly roll or sheet cake pan. It will take about 20 to 25 minutes to bake.
1 can cream of coconut (This is found with the drink mixes in the wine section of the supermarket.)
1 can Eagle brand Sweetened condensed milk
Stir the cream of coconut. Pour over the hot cake, poking fork tines in cake. Pour Eagle Brand milk on cake. Cool.
1 medium size container
of Cool Whip
1 package or can of
coconut
Frost the cooled cake with Cool Whip and sprinkle with coconut. Chill several hours or overnight.
Delicious and so very easy. Serves 24 easily, cutting it 4 x 6.
Another favorite is for
homemade brownies--there is really no need to use a mix when these are so quick
and easy. Try these and you'll never go back to preservative filled package
brownies.
Homemade Fudge Brownies
1 stick butter or
margarine
2 eggs
1 cup sugar
1/2 cup flour
1/2 cup cocoa
1 teaspoon vanilla
1/2 cup chocolate chips
Soften butter in bowl; add sugar and cream the mixture. Add the eggs and beat; add flour, cocoa, vanilla and the chocolate chips. Batter will be thick. Pour into greased (or Pam coated) 8 inch square pan, and bake at 325 degrees for 30 to 35 minutes. Brownies will be fudgy in the center. Cool and cut into squares. It only takes about 3 to 5 minutes, and 1 bowl to make these fantastic brownies. Enjoy!
A great for a cool refreshing punch is this one! The wine may be left out if you wish.
White Sangria Punch
Mix one 12 ounce can of frozen lemonade with one 2 liter bottle of cranberry or regular gingerale. Add 2 cups of orange juice and 2 cups of white wine. Any ordinary white wine will be fine. Pour over ice and serve. It is very bubbly and tangy, and won't leave a trail of red like the red wine punches do! Great on hot days like we have now.
Here are some really great cookie
recipes. They are full of butter and sugar and are not fat free or sugar
free. But in small doses, they make the holidays so special!
Enjoy!!
Coconut Butterballs and Ruby Sparklers
2
cups sifted flour
1/4 tsp. salt
1 cup butter or margarine
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
48 candied cherries
1 cup chocolate chips
red colored sugar
Sift
flour and salt. Cream butter and sugar until fluffy and
light. Stir in
vanilla and almond extract. Stir in flour,
1/3 at a time. Dough will be stiff.
Divide dough in half, and set half
aside. Press 1 tsp. dough around cherry
and roll in coconut. Place on ungreased
cookie sheets 1 inch apart. Using
other half of dough, press 1 tsp. around 3
chocolate chips. Roll in colored
sugar. Place as above on cookie
sheet. Bake at 325* for 25 minutes or
until firm. Remove carefully and cool
completely. Keeps well!
Hints:
I used no cherries, just chocolate chips. I also used 2 colors of sugar.
Instead of almond extract I used more
vanilla. These are pretty on a cookie
plate at Christmas.
Bourbon Balls
1
cup chocolate chips
3 tbsp. corn syrup
1/2 cup bourbon
2 1/2 cups vanilla wafer crumbs
1/2 cup sifted confectioner's sugar
1 cup finely chopped nuts
Melt
the chocolate chips. Add corn syrup and bourbon. In large bowl
combine the vanilla wafer crumbs, confectioner's
sugar and nuts. Add
chocolate mixture and blend well. Let
stand about 30 minutes. Form into
1 inch balls. Roll in more powdered
sugar. Allow to season in covered
container for several days. Potent!
Hints:
I have sometimes used graham cracker crumbs instead of vanilla wafer crumbs,
since
I had most of a box left from another
recipe. I also used honey for corn syrup,
since it was available. rum
or another liqueurmay be used instead of
bourbon.
Chocolate Chip Bars from Aunt Esther
1/2
cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tbsp water
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 cups chocolate chips, divided
1/2 cup chopped peanuts
Heat oven to 375*. Grease 13x9 pan.
Mix all ingredients but nuts and 1 cup
chocolate chips. Spread batter in
pan. Bake 20 minutes. While still hot,
sprinkle with chopped nuts and remaining 1 cup chocolate
chips. Cover pan
to melt the chips. When cool, cut into
bars.
Hints:
Chill to firm up the chocolate topping. Then bring to room temperature
to cut. The smaller chocolate chips
are easier to use for the topping, and
spread more evenly than the jumbo chips.
7 Layer Cookies also known as Hello
Dollies
Large rectangular pan
Melt one stick butter or margarine in pan
Add
in order:
1 cup graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips
1 can sweetened condensed milk
1 cup chopped nuts
Bake 30 minutes at 350*. Cool. Cut in squares.
Now, for my hints. My mother always made this in a square pan, and so do I.
I never even realized it said to use a large
rectangular pan. You can vary the
chocolate chips to mint at Christmas or omit the
butterscotch ones and use all
chocolate or some white chocolate. Any
brand of sweetened condensed milk
is fine, and the store brand costs about half of
the Eagle brand. I always chill
in the refrigerator to firm up, and then take
out and bring to room
temperature to cut.
Crunchy Surprise Bars
1 cup sugar
1 cup butter, softened
1/4 cup unsulfured molasses
1 egg yolk
1 tsp. vanilla
2 cups all purpose flour
2 cups chocolate chips
1 cup seedless raisins
1 cup peanuts, chopped
1/2 cup peanut butter
Mix
sugar, butter, molasses, egg yolk and vanilla with a spoon. Stir in flour
and 1 cup chocolate chips. Press dough in
ungreased 13x9 pan. Bake at
350* for 25-30 minutes.
Mix
rest of chocolate chips, raisins, peanuts and peanut
butter in 2 qt.
Saucepan. Heat, stirring
constantly until chips are melted. Spread over
baked crust and refrigerate. Cut
into bars.
Hints:
I think this needs a bit more topping for such a large pan.
Also, with chopped nuts it is
easier to cut than with whole nuts.
Fudge
3 cups chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
1 dash salt
Melt the chocolate chips. Stir in the rest of the ingredients. Pour into foil lined loaf pan. Chill. Bring to room temperature to cut into squares.
Hints: add 1 cup chopped nuts, any
variety.
You may also use a square pan, and the fudge will be
thinner.
This is the greatest fudge and the easiest to make!
Meringue Stars also known as Forgotten
Cookies
2 egg whites
1/2 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
colored sugar
Bring
egg whites to room temperature. Beat with cream of tartar and salt
until foamy and doubled. Add sugar gradually, beating constantly until stiff.
Pipe onto parchment lined cookie sheet with star
tip. Sprinkle with colored
sugar before baking. Makes about 40 cookies.
Place
in oven preheated to 350*. Turn oven off, and leave all night.
They will dry out and be crunchy by
morning. Store in covered container by
themselves so they don't soak up moisture from other cookies.
Hints:
Add a few drops of green food coloring to eggs. Add 1/2 cup chocolate
chips to stiffened egg whites. Instead of star tip, just use a teaspoon to drop
on cookie sheet. (Obviously chocolate
chips will not go through a star tip!)
Sprinkle with colored sugar, red or green, or the
multicolored looks pretty, too.
Pecan Sandies
1 cup butter
1/3 cup sugar
2 tsp water
2 tsp. vanilla
2 cups sifted all purpose flour
1 cup finely chopped pecans
Cream butter and sugar. Add water and vanilla. Add flour and pecans
and
mix well. Chill 3 hours. Shape into
balls or logs, and curve into crescents
if logs. Bake on ungreased
baking sheet in slow oven, 325*, about 20
minutes. Cool slightly and roll in powdered sugar. Makes about 5 dozen.
Chicken Noodle Casserole
5-6 cups cooked chicken breasts, chopped
5 oz noodles, cooked
2 cups sour cream
1/3 cup lemon juice
½ c chopped celery
½ cup chopped onion
1 big glass jar canned mushrooms
1 can sliced water chestnuts
I small jar diced pimento
1 package frozen spinach, cooked and drained
8 oz Monterey Jack cheese, shredded for topping
sliced almonds for top
Make a white sauce of the following;
¼ cup butter
¼ cup flour
1 cup chicken broth
1 cup milk
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tsp. Lawry’s seasoned salt
Melt butter and add flour. When bubbly add broth and milk and cook until
thick. Add seasonings.
Mix all together. Put shredded cheese and almonds on top. Bake for
about 45 minutes at 350*, or until bubbly and cheese is melted. Makes a 3 quart casserole. Delicious!
Jambalaya
· 2 c Uncle Ben's converted rice
· 2 # uncooked shrimp, cleaned
· 1 # sausage
· 1 can onion soup
· 1 can beef broth
· 1/2 c chopped green onions
· 1 8oz. can tomato sauce
· 1 8 oz. jar mushrooms
· 1 tsp. Cajun seasoning
· 1 tsp. thyme
· 3 bay leaves
· chopped parsley
· 1 stick butter
Put all ingredients except parsley and butter in a casserole dish.
Stir well. Add sliced butter and parsley to top of casserole. Cover
with foil. Bake 2 hours at 350* This is wonderful and not very spicy at all.
My husband loved it and he doesn't do spicy at all. More spices
could be added if desired. I used turkey sausage to keep the fat content
down.
Mexican Casserole
2 dozen
tamales, unwrapped from corn husks
2 cans chicken a la king
(Swanson's)
1 tall can evaporated
milk
1 small can chopped green chilis
2 cups sharp grated cheese
Spray large casserole with cooking spray.
Unwrap tamales and place in pan. Mix next 3
ingredients and pour over tamales. Top with grated
cheese.
Bake at 350* for about 30
minutes or until very bubbly. Remove from
oven
and allow to set for about 15 minutes to set up. Delicious!! Easy!! Large!!
Spinach and Strawberry Salad
·
1 large bunch fresh baby spinach, cleaned and dried
· 1 pint
strawberries, halved
· 1/2 cup pine
nuts, toasted
Dressing
·
1/3 cup sugar
· 1/2 cup olive
oil
· 1/4 cup
raspberry wine vinegar
· 2 tablespoons
sesame seeds, toasted slightly
· 2 tablespoons
poppy seeds
· 1/4 teaspoon
paprika
· 1/2 teaspoon
Worcestershire sauce
· 1 1/2
teaspoons dried minced onion
In a large
bowl, toss spinach, strawberries and pine nuts. Set aside. In a
medium bowl, combine sugar, olive oil, vinegar, sesame seeds, poppy seeds,
paprika, Worcestershire sauce and minced onion and mix well.
Chill all
and toss and serve.
Bread Pudding
·
1 (1 pound) loaf French bread or sliced white bread
· 1 quart milk
· 3 eggs, slightly beaten
· 1 1/2 cups sugar
· 1 cup raisins
· 2 tablespoons vanilla extract
· 3 tablespoons butter or margarine, melted
· Whiskey Sauce
Break bread
into small chunks and put in a large bowl. Add milk and let
soak about 10 minutes; crush with hands until
blended. Add eggs, sugar,
raisins, and vanilla. Pour butter into a 13 x 9 x 2 inch pan.
Spoon pudding
mixture into pan; bake at 325* for 1
hour to 1 hour and 15 minutes or until
pudding is very firm. Let mixture cool; then
cut into squares. Place in
dessert dishes and spoon Whiskey Sauce over each serving. (Soak the
raisins
in boiling water for a few minutes first to keep them plump.)
Yield: 12 to 15 servings.
Whiskey Sauce
·
1/2 cup butter
· 1 cup sugar
· 1/2 cup half-and-half
· 2 tablespoons whiskey
Combine butter, sugar and half-and-half in a heavy
saucepan; cool over
medium heat until sugar
dissolves. Bring to a boil; reduce heat and simmer
5 minutes. Remove from
heat. Let cool, and add whiskey.
Yield: 1 1/2 cups.
Spicy Thai Coconut Shrimp
2 cups uncooked rice
1-1/2 tablespoons water
1-1/2 teaspoons red curry
paste (such as Maesri) or
chile paste with
garlic
1-1/2 pounds medium
shrimp, peeled and
deveined Cooking spray
2-1/2 cups sliced
tomatoes
2 cups sliced red or green
pepper
1-1/2 cups sliced green onions
1/2 teaspoon salt
1 (14-ounce) can light
coconut milk
Cook the rice
according to package directions, omitting salt and fat. While the rice is
cooking, combine the water and curry paste in a medium bowl; add shrimp,
tossing to coat. Place a large nonstick skillet coated with cooking spray over
medium-high heat until hot. Add the shrimp mixture, and saute
for 4 minutes. Add sliced peppers, tomatoes and green onions; cover and cook
for 3 minutes or until the peppers are crisp-tender. Stir in salt and coconut
milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally.
Serve over rice. Yield: 4 servings
PUMPKIN PIE CAKE
29oz. Can of
pumpkin
4 eggs
1- 12 oz. Can of evaporated milk
1 ½ cup of sugar
2 tsp. cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
1 pkg. Yellow cake mix
1 cup melted margarine
1 ¼ cup chopped nuts (walnuts suggested)
Preheat oven to 350 - grease the bottom only of a 13 X 9 X 2 pan or dish.
In a large bowl combine the pumpkin - eggs - milk - sugar - and spices.
Blend very well. Pour into prepared pan and sprinkle the cake mix over
the top of the pumpkin mixture. Pour the melted margarine over the top
of the cake mix. Sprinkle with the nuts and bake 1 hour - Do not over bake.
The cake will look slightly runny but will set up as it cools.
Hint from Peggy - Some people have been know to serve this with whipped
cream as a topping ! A very rich desert and serves a crowd.
BBQ Brisket-The World's Easiest Recipe
Get your butcher to clean up one of the big packer trimmed briskets, the
ones in the cryovac pack. You are going to
bake this, either in a large roaster pan or a broiler pan covered with heavy duty
foil. Season as desired with dry seasonings, like lemon
pepper, mixed seasonings or just plain salt and pepper. You can
add Liquid Smoke or a can of beer if you like. Dried onion soup is great
on it too.
Cover and bake overnight at 225°
overnight, or for about 12 hours, up to 20 hours or so! It will be fork tender and you
won't believe how good it is. Remove from
the oven and cool to where you can handle it. Drain the juices off.
Save if desired. Chill if necessary to firm up to where you can slice
it, across the grain. Slice it in 1/4 inch
slices. Chill if not ready to eat soon. About an hour or so before
serving is when I put it back in the pan and pour over it your favorite BBQ
sauce and bake it a little bit more, at about 350° to warm it for
serving. Serve with some added BBQ sauce to pour over it.
Great as a meal, on buns, or left over on baked potatoes!
Absolutely it cooks itself!
English Toffee Recipe
(made in Microwave Oven; recipe
from about 1975)
This was made and
tested twice in recent days, 2008, and is fantastic!
1
cup butter or marg (Please use butter!)
1 1/3 cup sugar
2 TBSP water
1 TBSP light corn syrup (Karo syrup)
1 tsp vanilla
1/2 cup
semi-sweet chocolate chips
1/3 cup finely
chopped nuts
Combine butter,
sugar, corn syrup and water in 2 quart deep bowl that can go in
microwave. (I use the 2 quart pyrex
measuring cup--handle gets hot after cooking though, so use a pot holder to
remove from the oven.) Microwave uncovered for 4 minutes. (2008-about 3 minutes) Stir. Cook
6-8 minutes more or about 300 degrees is reached, stirring and checking temp
the last few minutes. (2008-About 4-6 more minutes. (The original
times were when microwave ovens were about 650
watts. Now they are about 1000-1200 watts so less time is needed.) No need for candy
thermometer; just watch the last minute or so and cook
until a nice fairly deep golden color; stand there and don't go running
off or it may get too brown and burnt; go by color and smell,
not just by time.) Remove from oven. Stir in vanilla--it will
bubble and may spatter a little. Pour in to greased foil lined 9x13 pan. Sprinkle with chocolate chips. (I used
about 1 cup.) Cover for a very few minutes to melt the choc. chips. Spread the chocolate chips evenly over the
toffee. Sprinkle with nuts. Refrigerate to set.
This is fabulous
and so easy! Wow all your friends with your candy making
abilities. No one will know how simple it is.
Happy Cooking!
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