Retro Ham salad

Ham Salad Recipe

• 
  

Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

• 4 ounces cream cheese, at room temperature
 
• 2 scallions, finely chopped
 
• 2 tablespoons finely chopped fresh flat-leaf parsley
 
• 1 tablespoon Creole mustard
 
• 1/4 teaspoon cayenne pepper
 
• 1/4 teaspoon black pepper
 
• 8 ounces smoked fully cooked ham, finely chopped

Make It

Stir together 4 ounces of cream cheese, 2 scallions, 2 tablespoons of parsley, 1 tablespoon of Creole mustard, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of black pepper in a medium bowl. Fold in 8 ounces of ham.

https://www.southernliving.com/recipes/ham-salad-recipe?did=496527-20200304&utm_campaign=sl-nonewsubs_relationship-builder&utm_source=southernliving.com&utm_medium=email&utm_content=030420&cid=496527&mid=30427394371

Peanut butter cookie lasagna

Ingredients

• 1 box Nutter Butter Cookies
• Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
• peanut butter cups
• ½ cup peanut butter, melted in microwave
• 1 box instant or regular vanilla pudding, prepared according to package

Instructions

1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don't worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!

https://hugsandcookiesxoxo.com/2015/02/peanut-butter-cookie-lasagna.html

Grasshopper fudge ribbon cake

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix (I use Betty Crocker)
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large eggs
1 tsp. vanilla extract

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
6 Thin Mint cookies, crushed (or Grasshopper cookies)
5-6 drops green food coloring

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk
3 Thin Mint cookies, crushed, for garnish (or Grasshopper cookies)

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil, eggs and vanilla and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk, vanilla and green food coloring and mix until smooth and creamy.  Fold in the crushed cookies.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Immediately sprinkle with crushed cookies.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: If you want a stronger mint flavor, add 1/2 tsp. mint extract to the cheesecake batter.    

Base Recipe adapted from: Vanessa C.

http://www.eatcakefordinner.net/2019/03/thin-mint-grasshopper-fudge-ribbon-cake.html

Irish Soda Bread

3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
   plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees.  In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.  Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.  Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.  Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk.  Use a fork to work the ingredients together.  Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.  

Turn out onto a lightly floured surface and pat together to form a 6'' round.  Place dough into an 8'' inch (or larger) cast-iron skillet.  If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.  Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep.  Bake for 40 minutes.  Remove from oven and brush with 1 Tablespoon of melted butter.  Cool for a few minutes, slice and serve.  Best if eaten on the day it is made.        
http://www.eatcakefordinner.net/2014/02/classic-irish-soda-bread-its-so-yummy.html

Mint Oreo Brownies

1 Fudge Brownie Mix (I prefer Betty Crocker)
Ingredients called for on the brownie mix
8 Mint Oreos, roughly chopped
1 tsp. vanilla extract

Mint Oreo Creme Buttercream
1/2 c. unsalted butter, room temperature
pinch of salt
8 mint creme fillings from Oreos, save the cookies for garnish
3 c. powdered sugar
1-2 Tbl. milk, if needed
a few drops green food coloring, opt.
1/8 tsp. almond extract, opt.

Preheat oven to 350 degrees.  Prepare brownie mix according to package directions with the addition of vanilla extract.  Gently fold in chopped Oreos.  Pour into a greased 9x13-inch baking pan.  Spread out evenly.  Bake according to package directions.  I bake mine for 23 minutes.  Remove from oven and cool completely.  Top with buttercream and crushed cookies.  

For the buttercream:  Add butter, salt and the creme filling from 8 Oreos (reserve cookies for garnish) to a medium mixing bowl.  Mix until smooth.  Mix in one cup of powdered sugar at a time, adding milk as you go, if needed until desired consistency is reached.  Last, mix in a few drops of green food coloring and almond extract and mix until smooth and creamy.  Spread over cooled brownies.  Crush reserved Oreo cookies and sprinkle over top of brownies, for garnish.  Cut and serve.  

http://www.eatcakefordinner.net/2019/03/mint-oreo-brownies-with-oreo-creme.html

Jello Cookies

• 1½ c. shortening
• 4 eggs
• 4 c. flour
• 2 c. sugar
• 2 tsp. salt
• 2 tsp. vanilla
• 2 tsp. baking powder
• 1 (3 oz.) pkg. Jello (strawberry, cherry or your favorite)
• 
  

Instructions

1. Mix all the above ingredients, make into balls, place on cookie sheet. Bake 10- 12 minutes at 375 degrees. Makes 4 dozen cookies.

https://www.amish365.com/marys-bakery-hardin-county-ohio-cinnamon-rolls-jello-cookies/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+hhdhdhd&utm_campaign=kickoff&utm_medium=email

Mock Lemon Pie

1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 tbsp. apple cider vinegar
3 large eggs

1 t vanilla

Preheat oven to 350. In a large bowl, blend the butter and sugar until light and fluffy, about 2 minutes, stirring vigorously with a fork. Add the vinegar, eggs, and vanilla. Whisk vigorously for 1 full minute, until the mixture is creamy and smooth. Pour into the unbaked pie crust. Bake until butter knife inserted in the center comes out clean. About 45 minutes. The pie will be golden brown. Cool on wire rack until firm.

https://www.amish365.com/5-amish-recipes-great-depression/

Amish Chocolate Dream pie

• 3 /4 cup sugar
• 1 /3 cup flour
• 1 /4 teaspoon salt
• 2 eggs
• 2 cups of milk
• 1 tablespoon of butter
• 1 teaspoon vanilla
• 1 /2 cup semi-sweet chocolate chips
• 1 pre-baked 9 inch pie crust

Instructions

1. In a saucepan, mix sugar, flour, and salt. Add 1 cup of milk, mix until smooth. Bring to a boil over medium heat, stirring briskly. Continue to stir and boil until smoothly thickened. Remove from heat. Beat eggs with remaining cup of milk. Gradually stir into hot mixture. Then put back over heat. Bring to a boil, stir until mixture thickens more. Remove from heat. Stir in butter, chocolate chips, and vanilla. Blend until chocolate is melted. Pour into pie shell and chill.

https://www.amish365.com/amish-chocolate-dream-pie/

Yoder's Peanut Butter Cream Pie

3 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refrigerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip will work).

https://www.amish365.com/amish-peanut-butter-pie/

Amish Peanut Butter Pie

1/2 cup chunky or smooth peanut butter

1 cup confectioners’ sugar
1 package instant vanilla pudding
1 baked 9-inch pie shell

Blend peanut butter and confectioners’ sugar together. Mix well. Spoon 1/2 of the mixture into baked pie shell.

Prepare vanilla pudding according to directions. Pour over peanut butter layer and chill for 2 hours. Put remaining peanut butter mixture over top. Chill for two more hours and serve with whipped cream, if desired.

https://www.amish365.com/amish-peanut-butter-pie/

Cowboy Cake

• 2 cups brown sugar
• 2 cups unsifted flour
• 1 /2 shortening
• 1 cup sour milk or buttermilk
• 1 /2 teaspoon salt
• 1 teapsoon soda
• 2 teaspoons vanilla
• 1 egg

Instructions

1. Mix first three ingredients to crumb consistency. Take out 3 /4 cup crumbs and then add rest of ingredients.  When mixed well, pour into greased pan and sprinkle with ¾ remaining crumbs.  Bake in moderate oven until done.

https://www.amish365.com/cowboy-cake/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+hhdhdhd&utm_campaign=kickoff&utm_medium=email

Amish Peanut Butter bars

• 1 cup of brown sugar
• ½ cup shortening
• ½ cup peanut butter
• 1 egg
• 1 tsp. vanilla
• 1½ cups flour
• 1 tsp. baking soda
• ½ cup oatmeal
• Frosting:
• 2 tbsp. butter
• 2 tbsp. peanut butter
• 1½ cup powdered sugar
• dash salt
• 2½ tbsp. milk

Instructions

1. Mix ingredients together. Press into a 10x15 pan. Bake at 375 for 20 minutes. Mix frosting in a saucepan, cook until thick and creamy. Frost bars while still hot. Cool and serve

https://www.amish365.com/new-peanut-butter-bar-4-amish-recipes-peanut-butter/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+hhdhdhd&utm_campaign=kickoff&utm_medium=email

Kevin's mom's scalloped potatoes

1 can cream mushroom soup
1/2 c milk
Dash pepper
Dash paprika
4 c thinly sliced potatoes
1 small diced onion
1 c shredded cheddar cheese
1 T Butter

Stir soup until smooth
Add milk and pepper
In a buttered 1 1/2 qt or 9 x 13 dish alternate
Potatoes
onion
Sauce
Cheese


Dot with butter
Sprinkle with paprika

Cover and bake 375 for 1 hour
Uncover and bake an additional 15 minutes

~Brenda Owen

Easter Crack

1 Cup of Butter (2 Sticks)
1 Cup Brown Sugar
1 Stack of Saltine Crackers
1 lb. Package of White Almond Bark Melted
1 Package of Pink Candy Melts
Easter or Spring Sprinkles

Here is how you’ll make your Easter Crack:

Melt Butter and Brown Sugar over Medium Heat, Bring to a boil and stir while boiling for 5 minutes
Line a cookie sheet with Aluminum Foil
Place Crackers evenly on the Foil Pan
Pour Sugar Mixture over the Crackers
Bake at 325 Degrees for 8 minutes
While Crackers are baking melt almond bark and Pink Candy Melts (in separate bowls) in the microwave using the directions on the package
Pour white chocolate over the cracker mixture and spread evenly
Pour pink candy melt over the top of the white chocolate and swirl it with a fork or spatula
Top with your favorite sprinkles or M&Ms!
Allow to cool completely and break into smaller pieces

https://www.passionforsavings.com/easter-crack-white-chocolate-toffee-recipe/

Watermelon Feta Mint Salad

roduce

• 1/4 cup Mint
• 2 cups Watermelon

Condiments

• 2 tsp Balsamic vinegar
• 1/2 tsp Honey

Baking & Spices

• 1 Salt/pepper
• 1 tsp Sesame seeds

Oils & Vinegars

• 1 tsp Olive oil

Dairy

• 2 oz Feta

https://www.pinterest.com/pin/474144667014975449/

Watermelon Salsa

• 2/3 cup Cilantro, fresh leaves
• 1 Jalapeno(s)
• 1 Lime, zest and juice of
• 1/2 cup Mint, fresh leaves
• 1 cup Red onion
• 4 cups Watermelon, seedless

Strawberry Salsa

• 2/3 cup Cilantro, fresh loosely-packed
• 1 Jalapeno
• 1 Lime, about 2 tablespoons, juice of
• 1 pint Strawberries

Other

• half of a small red onion, peeled and finely diced (about 1/2 cup)

Carrot cake

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups shredded carrots (about 6 medium)

1 cup Walnuts

FROSTING:

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
• Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
• Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
• For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health Tip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving. 

https://www.tasteofhome.com/recipes/grandma-s-carrot-cake/