July 02, 2008

Ranch type Dressing

2 cups buttermilk
2 cups mayonnaise
1/4 teaspoon garlic powder
1 1/4 teaspoon salt
1 teaspoon onion salt
1 teaspoon dried parsly
1/4 teaspoon pepper
4 0z cream cheese

Place cream cheese (room temperature) and mayonnaise together in a blender and mix.
Add spices and blend them in. Add the buttermilk and continue to blend.

Your family will ask for this all the time.

Recipe from a Trip to Lake Powell. Thanks Jan!

Summer Slush

3 oz package Cherry Jello

1 cup hot water
3 cups cold water
12 0z can frozen lemonade concentrate
46 oz can pineapple juice
2 cups sugar
2 to 3 liters Sprite

Dissolve jello in hot water.
Add everything else except Sprite.
Freeze for 6 hours.
Add Sprite just prior to serving.

I like to put this in a punch bowl and pour the sprite over it. I chop off edges of the slush and place in glasses.

This will be the hit of the shower!

I do not know where this recipe came from.

Broccoli Salad

2 large heads of broccoli, cut stalks off broccoli and discard, break broccoli into bite size pieces.
1 bunch green onion sliced
1 package pre-cooked bacon, cut with scissors into bite size pieces

Place the following in a blender
1 cup mayonnaise
1 cup grated swiss cheese
1/4 cup sugar
2 tablespoons red wine vinegar
Blend till smooth.
(dressing is good if doubled)

Pour dressing over broccoli mixture just prior to serving.

Most people cannot guess there are swiss cheese and sugar in this salad.

This recipe came from the nurses on 7th floor.

Chocolate Chip Cookie

(I love my Kitchen Aid mixer!)
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 cup butter flavor Crisco
1 1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt

Then Add
2 1/2 cups flour and mix
Then Add
1 1/2 cups semi-sweet chocolate chips

Pre-heat oven to 375 degrees.
Roll approx. 2 tablespoons dough into a ball and place on parchment paper covered cookie sheet.
Bake for 8, 9, or 10 minutes. When the edges turn barely brown, the cookies are done.
Cool and enjoy.

This is another recipe from my hubby's Mom (of course I tweaked it a bit)

Double the batch and freeze half of the dough. Pull it out and cut into chunks then bake. You may need to adjust the baking time or temperature for frozen dough.


Whisk together

2 cups 7-up (or other soda pop)
1 cup soy sauce
1 cup peanut oil
1/4 teaspoon dry horseradish
(this is hard to find, my bottle says Grandma's Country Foods, if you can't find it leave it out or use a paste)
1/2 teaspoon garlic powder

Add 1 bag frozen chicken breasts
I place this mixture in a sealed tupperware container and refrigerate it for 24 hours.
Shake it up every once in a while to redistribute the good stuff.

I love to heat up the barbeque, let the marinate drip off the chicken and then barbeque to your hearts content. Refrigerate the left overs and enjoy them later.

This works great on Turkey also.

I believe this recipe came from the Turkey farmers down south........... Not sure..

Yummy Potatoes

or as we thoughtfully refer to them at my house
"Funeral Potatoes"

Heat 1/4 cup margarine over medium heat
2 cans cream of chicken soup
Then add
1 pint sour cream
1/2 teaspoon salt
1 1/2 cups grated cheese
Take off heat and pour over
2 bags (26 oz each) shredded frozen hashbrowns and mix.

Place mixture in 9 x 13 and 8 x 8 pan.
Bake uncovered at 350 degrees for 1 to 1 1/2 hours.

I have had these with chopped up green onion mixed in and mashed corn flakes mixed with a little melted butter on top and this is yummy too.

The thanks on this one goes to My Mom, Verla, she makes everything look easy!

Alfredo Sauce

1 cube butter
melt in a saucepan over medium heat
3/4 cup milk
and wisk
add 3/4 cup grated parmesan cheese
and wisk
8 oz cream cheese (cut up in squares)
and you got it, wisk
1/4 teaspoon garlic salt or garlic powder
if you added garlic powder add 1/4 teaspoon salt for flavor
1/4 teaspoon parsley flakes for color

Take off heat, do not allow simmer too long or it will burn.

This is great over any of your favorite noodles. Leftovers can be warmed and add milk to thin it out again.

Don't forget the Lactaid and enjoy!

This recipe comes from a buddy at work, Mel Thanks!

June 29, 2008


I always crave sweets on Sunday!
Just lucky to have a pint of cream in the fridge!

Mix in heavy saucepan: I have doubled this recipe and have more to enjoy!
1 cup heavy cream mixed with 1/2 cup milk (reserve 3/4 cup of mixture for later)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup light corn syrup
dash of salt
Bring to boil over medium heat, stirring to dissolve sugars.
Set candy thermometer in pan and cook syrup, stirring occasionally, to 234 degrees (soft ball stage for those of you who know how to test in cool water.)
Very slowly stir in remaining 3/4 cup mixture. I dribble this in very slowly over several minutes trying to maintain a rolling boil.
Cook, stirring occasionally, to 244 degrees (firm ball stage.)

Remove from heat and stir in:
1/2 teaspoon vanilla
2 tablespoons butter or margarine
Pour into greased square pan. Cool completely at room temperature.
You may then turn out of pan onto board. Using scissors dipped in hot water, cut pieces or squares. Wrap each piece in plastic wrap. Store airtight in a cool dry place.

If you cook longer than to 244 degrees the caramel may burn. It will also get harder when it cools. If you would like a topping for sundaes you may remove caramel from heat a few degrees prior to 244.

I love this recipe! It was given to me from my hubby's mother!