1/2 can evaporated milk
1/2 c sugar
1 egg beaten well
1 -2 t vanilla
big pot of clean snow
Mix together 1st four and mix well. Pour over snow. Enjoy
You can also use 2 cups of milk if you don't have evaporated milk
For chocolate add in some hot chocolate mix
Also can top with chocolate syrup or fruit
January 30, 2010
January 29, 2010
1916 war cake
WAR CAKE & TOPPING RECIPE
DATED 1916
2 c. water
2/3 c. shortening
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
2 c. brown sugar
1 c. raisins
3 c. self-rising flour
2 tsp. baking powder
1 c. nuts, chopped (pecans are best)
1 c. cornmeal
1 tsp. baking soda
TOPPING (optional)
3/4 c. sugar
1/2 stick oleo (butter)
1/2 c. milk
1 c. coconut
Boil water, brown sugar, shortening and spices for 3 minutes.
Cool to lukewarm.
Stir in dry ingredients, pour into greased and floured 13 x 9 inch pan.
Bake on 350 degrees for 30 to 40 minutes.
Cook topping for approximately 2 minutes.
Spread on cake while cake is warm.
DATED 1916
2 c. water
2/3 c. shortening
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
2 c. brown sugar
1 c. raisins
3 c. self-rising flour
2 tsp. baking powder
1 c. nuts, chopped (pecans are best)
1 c. cornmeal
1 tsp. baking soda
TOPPING (optional)
3/4 c. sugar
1/2 stick oleo (butter)
1/2 c. milk
1 c. coconut
Boil water, brown sugar, shortening and spices for 3 minutes.
Cool to lukewarm.
Stir in dry ingredients, pour into greased and floured 13 x 9 inch pan.
Bake on 350 degrees for 30 to 40 minutes.
Cook topping for approximately 2 minutes.
Spread on cake while cake is warm.
January 28, 2010
Honey candy
HONEY CANDY RECIPE
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
Honey candy
HONEY CANDY RECIPE
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
Honey candy
HONEY CANDY RECIPE
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
1 cup plain or chunky peanut butter
1 cup instant dry milk
1 cup honey
1/2 teaspoon vanilla
Mix together.
shape into balls.
refrigerate
app~ 24 balls
January 25, 2010
Old brunswick stew
OLD BRUNSWICK STEW RECIPE
2 lbs ground beef (cooked)
1 lb ground pork (cooked)
1 small cooked chicken, chopped up
3-4 diced potatoes
1 pint kernal corn
1 cup lima beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
some catsup
some chili powder
salt
some black and red pepper
some worcestershire sauce
MIX everything together and simmer for a long long time.
veggies can be either raw or canned.
After mixing and simmering you may can the stew put it in mason jars anc place them in a boiling water bath for 1 1/2 hours.
2 lbs ground beef (cooked)
1 lb ground pork (cooked)
1 small cooked chicken, chopped up
3-4 diced potatoes
1 pint kernal corn
1 cup lima beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
some catsup
some chili powder
salt
some black and red pepper
some worcestershire sauce
MIX everything together and simmer for a long long time.
veggies can be either raw or canned.
After mixing and simmering you may can the stew put it in mason jars anc place them in a boiling water bath for 1 1/2 hours.
Old brunswick stew
OLD BRUNSWICK STEW RECIPE
2 lbs ground beef (cooked)
1 lb ground pork (cooked)
1 small cooked chicken, chopped up
3-4 diced potatoes
1 pint kernal corn
1 cup lima beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
some catsup
some chili powder
salt
some black and red pepper
some worcestershire sauce
MIX everything together and simmer for a long long time.
veggies can be either raw or canned.
After mixing and simmering you may can the stew put it in mason jars anc place them in a boiling water bath for 1 1/2 hours.
2 lbs ground beef (cooked)
1 lb ground pork (cooked)
1 small cooked chicken, chopped up
3-4 diced potatoes
1 pint kernal corn
1 cup lima beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
some catsup
some chili powder
salt
some black and red pepper
some worcestershire sauce
MIX everything together and simmer for a long long time.
veggies can be either raw or canned.
After mixing and simmering you may can the stew put it in mason jars anc place them in a boiling water bath for 1 1/2 hours.
January 21, 2010
Enchilada soup
By Hungrygirl.com
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed b aked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed b aked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
January 6, 2010
Green Chile Chicken Enchiladas
By Melinda Bunyard
Chicken breasts cooked and shredded
1 pkg cream cheese
1 can chopped green chillies
2 cans Old El Paso Green Chille Sauce
2 cups shredded cheddar cheese
8 large flour tortillas
Combine chicken, green chillies and cream cheese in a skillet until cheese melts and ingredients are blended well. Spray 9x13 with cooking spray. Evenly distribute chicken mixture into tortillas, roll, and place in baking dish. Pour enchilada sauce over enchiladas and top with grated cheese. Bake for 30 min at 400 or until bubbly in the center. Enjoy!
Chicken breasts cooked and shredded
1 pkg cream cheese
1 can chopped green chillies
2 cans Old El Paso Green Chille Sauce
2 cups shredded cheddar cheese
8 large flour tortillas
Combine chicken, green chillies and cream cheese in a skillet until cheese melts and ingredients are blended well. Spray 9x13 with cooking spray. Evenly distribute chicken mixture into tortillas, roll, and place in baking dish. Pour enchilada sauce over enchiladas and top with grated cheese. Bake for 30 min at 400 or until bubbly in the center. Enjoy!
January 5, 2010
Cherry Dump cake
By Melinda Bunyard
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter melted
Spray a 9x13 baking dish with cooking spray. Spread cherry pie filling evenly on the bottom of the dish. Spread crushed pineapple on top of the cherries. Spread cake mix on top of the pineapple breaking up any lumps. Pour melted butter on top of the cake mix. Bake at 350 for 30 min or until top is browned. Coconut can be added to the top in the last 5 min. of baking.
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter melted
Spray a 9x13 baking dish with cooking spray. Spread cherry pie filling evenly on the bottom of the dish. Spread crushed pineapple on top of the cherries. Spread cake mix on top of the pineapple breaking up any lumps. Pour melted butter on top of the cake mix. Bake at 350 for 30 min or until top is browned. Coconut can be added to the top in the last 5 min. of baking.
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