9 Cups Rice Chex Cereal
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 tsp. Vanilla
1 1/2 Cups Powdered Sugar
Directions: Place 9 Cups Rice Chex Cereal in a large bowl and set aside.
Heat chocolate chips, butter and peanut butter in sauce pan on low heat till melted, stirring constantly. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal and stir until well coated. Note: not every spec will be coated.
Using a gallon zip lock bag place 1 1/2 cups powdered sugar. Put cereal into powdered sugar in bag, seal and shack till all is coated. Spread on waxed paper to cool. Place in air tight container.
Wednesday, January 13, 2010
Thursday, January 7, 2010
Cream Cheese Danish
2 Cans Crescent Rolls
1 pkg. Cream Cheese
1/2 Cup White Sugar
2 tsp. Lemon Juice
3/4 tsp. vanilla
1 tsp. Sour Cream
Put Crescent Rolls in the refrigerator for about 30 minutes to chill. Preheat oven 350 degrees. Slice dough without unrolling it 1/4" thick. Place slices of dough on cookie sheet lined with parchment paper. Press down with thumb but not to the very bottom to make a thumb print.
In small bowl place softened cream cheese, vanilla, lemon juice and sour cream beat with electric mixer. Spoon a little of the cheese mixture on top of each slice of dough. Bake for 15 minutes.
1 pkg. Cream Cheese
1/2 Cup White Sugar
2 tsp. Lemon Juice
3/4 tsp. vanilla
1 tsp. Sour Cream
Put Crescent Rolls in the refrigerator for about 30 minutes to chill. Preheat oven 350 degrees. Slice dough without unrolling it 1/4" thick. Place slices of dough on cookie sheet lined with parchment paper. Press down with thumb but not to the very bottom to make a thumb print.
In small bowl place softened cream cheese, vanilla, lemon juice and sour cream beat with electric mixer. Spoon a little of the cheese mixture on top of each slice of dough. Bake for 15 minutes.
Soft Peanut Brittle
I found this recipe on Kitchenbouquetrecipes.com It is wonderful. So good!! I believe it originally came from The Nut Factory. That's what I read anyway.
2 cups creamy peanut butter
1 1/2 cups gradulated sugar
1 1/2 cups light corn syrup
1/4 cup water
1 Tbs. butter
2 cups peanuts
1 tsp. baking soda
1 tsp. vanilla
note: need 2 more teaspoons of water to mix the soda in. I placed this in a small bowl and set to the side.
Generously butter a large cookie sheet. Melt 2 cups of creamy peanut butter in a bowl in the microwave for 30 seconds. Stir and then place back in microwave for another 30 seconds. Stir.
Meantime, with a medium sauce pan combine sugar, corn syrup and 1/4 cup of water. Cook over high heat with candy thermometer in to 275 degrees. Stir constantly so as not to stick or scorch. Once it reaches 275 degrees lower heat to medium and add butter and peanuts. Cook 5 minutes more till candy turns brown and temp reaches 300 degrees. Take off the heat and pour in the baking soda (that was dissolved in the 2 tsp. of water) and vanilla. Stir and work QUICKLY. Pour in the melted peanut butter. Stir and pour onto buttered cookie sheet. Quickly spread to edges using your hot pad mitt and placing wax paper over the mixture and pressing down.
2 cups creamy peanut butter
1 1/2 cups gradulated sugar
1 1/2 cups light corn syrup
1/4 cup water
1 Tbs. butter
2 cups peanuts
1 tsp. baking soda
1 tsp. vanilla
note: need 2 more teaspoons of water to mix the soda in. I placed this in a small bowl and set to the side.
Generously butter a large cookie sheet. Melt 2 cups of creamy peanut butter in a bowl in the microwave for 30 seconds. Stir and then place back in microwave for another 30 seconds. Stir.
Meantime, with a medium sauce pan combine sugar, corn syrup and 1/4 cup of water. Cook over high heat with candy thermometer in to 275 degrees. Stir constantly so as not to stick or scorch. Once it reaches 275 degrees lower heat to medium and add butter and peanuts. Cook 5 minutes more till candy turns brown and temp reaches 300 degrees. Take off the heat and pour in the baking soda (that was dissolved in the 2 tsp. of water) and vanilla. Stir and work QUICKLY. Pour in the melted peanut butter. Stir and pour onto buttered cookie sheet. Quickly spread to edges using your hot pad mitt and placing wax paper over the mixture and pressing down.
Wednesday, January 6, 2010
Carmel Pie
1 can sweetened condensed milk
1 Graham Cracker Crust
1 tub Cool Whip
put unopened can of sweetened condensed milk in a pan that is filled with enough water to cover can completely. Let boil for 4 hours on high. It is very important to watch this and not let the water evaporate below the top of the can. After the 4 hours remove from water and let stand for 5 minutes. Open can carefully and pour into graham cracker crust. Let cool in refrigerator and then top with Cool Whip.
1 Graham Cracker Crust
1 tub Cool Whip
put unopened can of sweetened condensed milk in a pan that is filled with enough water to cover can completely. Let boil for 4 hours on high. It is very important to watch this and not let the water evaporate below the top of the can. After the 4 hours remove from water and let stand for 5 minutes. Open can carefully and pour into graham cracker crust. Let cool in refrigerator and then top with Cool Whip.
Chess Squares
My grandson is in 2nd grade and his mother put this in the 2009' Bradford School Cook Book.
1 yellow cake mix
1 stick of butter
3 eggs
8 oz. Cream Cheese, softened
1 box powered sugar
Directions:
Crust: In large bowl combine cake mix, butter, 2 eggs. Pour the mixture (it will be thick) into a 9 x 13 pan and press evenly on bottom for an even crust. Set aside.
Topping: In another bowl combine powered sugar, 1 egg, and cream cheese. Mix on low till completely blended and pour onto crust. Bake in a preheated oven 350 degrees for 30 - 40 minutes. When done let cool completely, then cut into squares and enjoy.
1 yellow cake mix
1 stick of butter
3 eggs
8 oz. Cream Cheese, softened
1 box powered sugar
Directions:
Crust: In large bowl combine cake mix, butter, 2 eggs. Pour the mixture (it will be thick) into a 9 x 13 pan and press evenly on bottom for an even crust. Set aside.
Topping: In another bowl combine powered sugar, 1 egg, and cream cheese. Mix on low till completely blended and pour onto crust. Bake in a preheated oven 350 degrees for 30 - 40 minutes. When done let cool completely, then cut into squares and enjoy.
Cheese Ball
8 0z. Cream Cheese
8 oz. Cheddar Cheese
8 oz. American Cheese
1 cup nuts - chopped
Paprika to taste
Garlic Salt or Powder to taste
Directions: Mix above ingredients. Roll in a ball. Roll in Paprika. Wrap with Saran Wrap and chill. Serve with crackers.
8 oz. Cheddar Cheese
8 oz. American Cheese
1 cup nuts - chopped
Paprika to taste
Garlic Salt or Powder to taste
Directions: Mix above ingredients. Roll in a ball. Roll in Paprika. Wrap with Saran Wrap and chill. Serve with crackers.
Chicken Pot Pie
1 Box Pet Pie Shells
2-3 boneless Chicken Breast
1 15 oz. can Chicken Broth
1 can Cream of Chicken Soup
1 Large can Veg All Mixed Vegetables
1 15 oz. can sliced potatoes
1/2 Onion - chopped
1 small pkg. shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
Directions: Cook Chicken with a little water to keep moist in skillet that is sprayed with Pam till tender. Cut up in small pieces. Drain Veg All Vegetables and place in large bowl. Add diced chicken pieces, chicken broth, cream of chicken soup, can of drained sliced potatoes, chopped onion, pkg. of shredded cheddar cheese, salt and pepper. Mix well. Take thawed pie crust and put one on bottom of deep dish pie plate or you can place on floured waxed paper and roll it out a little thinner and put in 13 x 9 pan. Pour the Vegetable Mixture over first pie crust and then top with second pie crust. Cut a few silt's in the center for venting.
Bake in oven 350 degrees for 35-40 minutes. If crust is browning to quickly you can put tin foil over top once it is the color you like and continue cooking till it has been 35 or 40 minutes. When done take out of oven and set on top of stove to set before cutting into. About 5 minutes.
2-3 boneless Chicken Breast
1 15 oz. can Chicken Broth
1 can Cream of Chicken Soup
1 Large can Veg All Mixed Vegetables
1 15 oz. can sliced potatoes
1/2 Onion - chopped
1 small pkg. shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
Directions: Cook Chicken with a little water to keep moist in skillet that is sprayed with Pam till tender. Cut up in small pieces. Drain Veg All Vegetables and place in large bowl. Add diced chicken pieces, chicken broth, cream of chicken soup, can of drained sliced potatoes, chopped onion, pkg. of shredded cheddar cheese, salt and pepper. Mix well. Take thawed pie crust and put one on bottom of deep dish pie plate or you can place on floured waxed paper and roll it out a little thinner and put in 13 x 9 pan. Pour the Vegetable Mixture over first pie crust and then top with second pie crust. Cut a few silt's in the center for venting.
Bake in oven 350 degrees for 35-40 minutes. If crust is browning to quickly you can put tin foil over top once it is the color you like and continue cooking till it has been 35 or 40 minutes. When done take out of oven and set on top of stove to set before cutting into. About 5 minutes.
Dirt Cake
20 oz. Pkg. Oreo Cookies (crushed)
8 oz. Pkg. of Cream Cheese (softened)
16 oz. Tub of Cool Whip
1 Cup Powdered Sugar
1 Large Box of Vanilla Instant Pudding
2 Cups Cold Milk
1 Stick Butter (melted)
1 tsp. Vanilla
Directions: Put 1/2 crushed cookies on the bottom of 9 x 13 inch pan.
In large bowl mix Cream Cheese, Cool Whip, Powdered Sugar, Vanilla, and Butter together.
In another bowl mix pudding mix and milk together.
Combine Cream Cheese mixture and Pudding Mixture together and pour over crushed cookies. Pour remain crushed cookies over all. Keep in refrigerator until time to serve.
8 oz. Pkg. of Cream Cheese (softened)
16 oz. Tub of Cool Whip
1 Cup Powdered Sugar
1 Large Box of Vanilla Instant Pudding
2 Cups Cold Milk
1 Stick Butter (melted)
1 tsp. Vanilla
Directions: Put 1/2 crushed cookies on the bottom of 9 x 13 inch pan.
In large bowl mix Cream Cheese, Cool Whip, Powdered Sugar, Vanilla, and Butter together.
In another bowl mix pudding mix and milk together.
Combine Cream Cheese mixture and Pudding Mixture together and pour over crushed cookies. Pour remain crushed cookies over all. Keep in refrigerator until time to serve.
Broccoli & Cheese Casserole
2009' Bradford School Cook Book
2 Cups Instant rice - cooked
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 Stick Butter
Large Bag of Broccoli - thawed
Large Jar of Cheese Whiz
1 Pack of Saltine Crackers
Directions: Combine all ingredients and pour in casserole dish. Bake at 350 degrees for 30 - 40 minutes. Crumble crackers and pour on top. Place back into oven for another 5 minutes or until lightly browned.
2 Cups Instant rice - cooked
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 Stick Butter
Large Bag of Broccoli - thawed
Large Jar of Cheese Whiz
1 Pack of Saltine Crackers
Directions: Combine all ingredients and pour in casserole dish. Bake at 350 degrees for 30 - 40 minutes. Crumble crackers and pour on top. Place back into oven for another 5 minutes or until lightly browned.
Mexican Cornbread
2 Eggs
1 Cup Milk
1/4 Cup Vegetable Oil
1 1/2 Cup Self Rising Corn Meal
1 Cup All Purpose Flour
1/4 Cup Sugar
1 Can Cream Style Corn
1 Bell Pepper - chopped
1 Onion - chopped
note: you can half ingredients for smaller serving.
Directions: Heat oven to 400 degrees. Grease 9 x 9 inch pan or muffin pan. Combine all ingredients and mix well. Pour batter into greased pan. Bake for 30 minutes or until brown on top.
1 Cup Milk
1/4 Cup Vegetable Oil
1 1/2 Cup Self Rising Corn Meal
1 Cup All Purpose Flour
1/4 Cup Sugar
1 Can Cream Style Corn
1 Bell Pepper - chopped
1 Onion - chopped
note: you can half ingredients for smaller serving.
Directions: Heat oven to 400 degrees. Grease 9 x 9 inch pan or muffin pan. Combine all ingredients and mix well. Pour batter into greased pan. Bake for 30 minutes or until brown on top.
Hash Brown Casserole
1 lb. pkg. frozen hash brown, partially thawed
1 can cream of chicken soup
1 small container sour cream (8 0z.)
1/4 Cup Onion - chopped
8 oz. Cheddar cheese
1 stick butter, melted
Directions: Spray with Pam 13 x 9 inch dish. In a large bowl mix all ingredients together. Pour in 13 x 9 dish. Bake at 350 degrees for 1 1/2 hours.
Note: Women, I am here to tell you that Men love this dish!
1 can cream of chicken soup
1 small container sour cream (8 0z.)
1/4 Cup Onion - chopped
8 oz. Cheddar cheese
1 stick butter, melted
Directions: Spray with Pam 13 x 9 inch dish. In a large bowl mix all ingredients together. Pour in 13 x 9 dish. Bake at 350 degrees for 1 1/2 hours.
Note: Women, I am here to tell you that Men love this dish!
Biscuit and Sausage Gravy
8 Buttermilk Biscuits
3/4 lb. Pork Sausage (fatty sausage works best for this)
4 Cups Milk
4 - 6 Tbs. Flour
Prepare biscuits as instrucked on package. This recipe is acually for the sausage gravy. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon (if you don't your gravy will taste like flour), After you added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve hot over hot biscuits.
3/4 lb. Pork Sausage (fatty sausage works best for this)
4 Cups Milk
4 - 6 Tbs. Flour
Prepare biscuits as instrucked on package. This recipe is acually for the sausage gravy. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn brown before adding another tablespoon (if you don't your gravy will taste like flour), After you added enough flour to make the gravy as thick as you like, add milk and stir with a whisk. Serve hot over hot biscuits.
Baked Ziti With Meat
1 Pkg. Penne Noodles
1 lb. Ground Beef
1 small Onion, chopped
1 jar (about 26 0z.) Spaghetti Sauce
2 Tbs. chopped fresh parsley
1 tsp. dried basil or oregano leaves
1 tsp. Salt
1/4 tsp. Black Pepper
Grated Parmesan Cheese
Directions: Cook pasta according to directions and then drain.
In large skillet, cook meat until browned, drain. Add chopped onion, cook until tender. Stir in spaghetti sauce, parsley, basil or oregano, salt and pepper. Simmer for 10 minutes.
Toss hot pasta with meat sauce then sprinkle with Parmesan cheese. Makes 4 servings.
1 lb. Ground Beef
1 small Onion, chopped
1 jar (about 26 0z.) Spaghetti Sauce
2 Tbs. chopped fresh parsley
1 tsp. dried basil or oregano leaves
1 tsp. Salt
1/4 tsp. Black Pepper
Grated Parmesan Cheese
Directions: Cook pasta according to directions and then drain.
In large skillet, cook meat until browned, drain. Add chopped onion, cook until tender. Stir in spaghetti sauce, parsley, basil or oregano, salt and pepper. Simmer for 10 minutes.
Toss hot pasta with meat sauce then sprinkle with Parmesan cheese. Makes 4 servings.
Mississippi Mud Cake
Cake:
1 Box Devil's Food Cake Mix
1 1/4 Cup Water
1/2 Cup Vegetable Oil
2 Eggs
1 Cup Chopped Pecans
1 Jar (7 0z.) Marshmallow Creme
Frosting:
1 Container (1 lb.) Chocolate Creamy Frosting
2 Tbs. Milk
Directions: Heat oven to 350 degrees. Grease bottom only of 13 x 9 Pan. Beat cake mix, water, oil, and eggs with mixer until moistened. Spread batter evenly in pan. Sprinkle pecans evenly over top. Bake 30 - 40 minutes. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 - 60 seconds. Carefully spread creme to cover cake.
Mix frosting and milk until smooth. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool completely, about 1 hour. Then serve.
1 Box Devil's Food Cake Mix
1 1/4 Cup Water
1/2 Cup Vegetable Oil
2 Eggs
1 Cup Chopped Pecans
1 Jar (7 0z.) Marshmallow Creme
Frosting:
1 Container (1 lb.) Chocolate Creamy Frosting
2 Tbs. Milk
Directions: Heat oven to 350 degrees. Grease bottom only of 13 x 9 Pan. Beat cake mix, water, oil, and eggs with mixer until moistened. Spread batter evenly in pan. Sprinkle pecans evenly over top. Bake 30 - 40 minutes. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 - 60 seconds. Carefully spread creme to cover cake.
Mix frosting and milk until smooth. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool completely, about 1 hour. Then serve.
Spinach & Bacon Dip
10 0z. Spinach thawed and drained
1 lb. Velveeta Cheese
4 oz. Cream Cheese
1 Can Rotel
1/2 Pack Real Cooked Bacon Bits (cook your bacon people don't use that artificial stuff please.)
Directions: Cook your bacon and lay on a paper towel to absorb the grease. Lay to side.
Put all ingredients in crock pot then crumble up bacon and add. Cook and simmer till finished. Serve with Frito Scoops or Ritz Crackers.
1 lb. Velveeta Cheese
4 oz. Cream Cheese
1 Can Rotel
1/2 Pack Real Cooked Bacon Bits (cook your bacon people don't use that artificial stuff please.)
Directions: Cook your bacon and lay on a paper towel to absorb the grease. Lay to side.
Put all ingredients in crock pot then crumble up bacon and add. Cook and simmer till finished. Serve with Frito Scoops or Ritz Crackers.
Worlds Best Macaroni Salad
2009' Bradford School Recipe Book
1 1/2 lb. Box Elbow Macaroni
1/2 Bunch Green Onions - chopped
1/2 tsp. Salt (or more to taste)
1/2 each Red, Green, Orange, and Yellow Peppers. (total 2 whole peppers)chopped.
2 tsp. (heaping) Dijon mustard
1 1/2 Cup Hellman's Mayonnaise
Celery Salt to taste
Black Pepper to taste
Directions: Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions, peppers, and salt. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkle of celery salt and black pepper, stir in. Cover and refrigerate a few hours to allow onion and pepper flavors to permeate. Serve cold.
1 1/2 lb. Box Elbow Macaroni
1/2 Bunch Green Onions - chopped
1/2 tsp. Salt (or more to taste)
1/2 each Red, Green, Orange, and Yellow Peppers. (total 2 whole peppers)chopped.
2 tsp. (heaping) Dijon mustard
1 1/2 Cup Hellman's Mayonnaise
Celery Salt to taste
Black Pepper to taste
Directions: Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions, peppers, and salt. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkle of celery salt and black pepper, stir in. Cover and refrigerate a few hours to allow onion and pepper flavors to permeate. Serve cold.
Cheddar Garlic Sticks
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June's Quick Rolls
From 1989-1990 Bradford School Recipe Book
1 pkg. Dry Yeast
2 Cups Luke Warm Water
4 Cups Self Rising Flour
1/4 Cup Sugar
3/4 Cup Melted Shortening
1 Egg
1/2 tsp. Salt
Directions: Dissolve yeast in warm water. Mix All ingredients. Sift in the Flour. Mix well. Store in refrigerator, covered. When ready to bake spoon into greased tins. Do Not Let Rise. Bake for 20 minutes at 425 degrees.
1 pkg. Dry Yeast
2 Cups Luke Warm Water
4 Cups Self Rising Flour
1/4 Cup Sugar
3/4 Cup Melted Shortening
1 Egg
1/2 tsp. Salt
Directions: Dissolve yeast in warm water. Mix All ingredients. Sift in the Flour. Mix well. Store in refrigerator, covered. When ready to bake spoon into greased tins. Do Not Let Rise. Bake for 20 minutes at 425 degrees.
Cocktail Wienies
1 Cup Catsup
1 Tbs. Mustard
1 Tbs. Vinegar
1 1/2 Tbs. brown sugar
1/4 tsp. Worchestershire Sauce
1/2 tsp. hot sauce
1 16oz. pkg. smoked cocktail wieners
Directions: Combine all ingredients except wieners in a large sauce pan, stir well. Simmer 2-3 minutes stirring constantly. Add wieners and cook until throughly heated. Serve hot.
Note: you can put these in the crock pot and put on low. Cook for a 2-3 hours. Till they get hot.
1 Tbs. Mustard
1 Tbs. Vinegar
1 1/2 Tbs. brown sugar
1/4 tsp. Worchestershire Sauce
1/2 tsp. hot sauce
1 16oz. pkg. smoked cocktail wieners
Directions: Combine all ingredients except wieners in a large sauce pan, stir well. Simmer 2-3 minutes stirring constantly. Add wieners and cook until throughly heated. Serve hot.
Note: you can put these in the crock pot and put on low. Cook for a 2-3 hours. Till they get hot.
School Recipe Books
The easiest and best recipes I have made are from School Recipe Books. I have collected so many it isn't funny. If I sold them on and auction website I would have a mint. So I thought why don't I compile the best recipes and ones I have tried and put them in a blog. So this is for all those who enjoy cooking with easy recipes and with a great taste. My husband always tells me when he taste something I've cooked and it's really good, "It makes you want to slap your mama!". Just to warn you there will be lots of slapping mama's here.
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