Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: butter (page 1 of 13)

Alfredo Sauce

Nicki’s note: This is without a doubt the easiest and one of the tastiest recipes for Alfredo sauce I’ve made over the years. (and it does not have cream cheese!) Anyways, I’m re-posting this because it’s a recipe I use often, and … well, this is my site and I feel this recipe deserves some love. 🙂

I suggest making it as close to the recipe as possible. I add roasted garlic and a dash of white pepper to mine and it’s divine!

Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. The key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Coca Cola Cake

Also known as: Double Chocolate Coca Cola Cake or Texas Sheet Cake

Recipe Source: Unknown — this recipe has been around for many years, I found this recipe on Facebook.

Ingredients:

Cake:
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

Note: I’ll likely use sweet milk instead of buttermilk, because I think that is how my mother always made this cake and hers was always so delicious!

Christmas Butter Cookies

Recipe Source: Denay Davis, Cooking with Denay

Ingredients:

1 cups butter, softened
2/3 cup sugar
2 egg yolks
1 teaspoon almond extract
¼ teaspoon salt
2 ½ cups sifted cake flour
1 ¼ miniature chocolate morsels

Directions:

Preheat oven to 375 degrees

Cream butter and sugar until fluffy (about 12-15 minutes)
Add egg yolks an extract and beat well.
Stir flour and salt together.
Add flour to egg and sugar mixture.
Dough will be soft.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator.
Roll dough out to ½ inch in height
Cut dough with 3 inch round cookie/biscuit cutters
Place on ungreased cookie sheet
Bake at 375 degrees for 8-10 minutes or until delicately browned on edges.
Makes 3 -3½ dozen.

Thai Style Chicken

This recipe is one of my daughter’s favorites, and is a great (and easy!) way to break up the monotony of every day dishes — not to mention introducing new types of food to your family. 🙂

Ingredients:

1/3 cup peanut butter (shown with creamy, use chunky if desired)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon chili powder
dash cayenne pepper (optional)
2 cups uncooked pasta
2 boneless chicken breasts

Directions:

Take two cups of your favorite pasta and cook according to package instructions. I made mine with thin spaghetti. While that’s cooking, chop the chicken breasts into bite size pieces and cook until meat is no longer pink in the middle and the juices run clear.

To mix up the sauce, combine the peanut butter, water, soy sauce, lemon juice, honey, garlic, chili powder, and cayenne pepper (optional) in a medium sized bowl. I found it easiest to mix with a small wire whisk to combine the peanut butter and wet ingredients first, then use a rubber spatula to scrape the sides of the bowl and fold in dry ingredients.

When the chicken is done, toss in with peanut butter mixture until well mixed. Drain pasta, toss in olive oil (if desired).

Serve in a bowl with pasta topped by chicken and peanut butter mixture.

Suggestions:

I think next time I may make this with chunky peanut butter to add a bit of texture to the sauce. My daughter suggested topping with cashews — which I would have done if I had any. 😉

I ran across a similar recipe earlier tonight that added crushed pineapple (drained), so I’ll keep that in mind for future alterations to this recipe! 🙂

Cherry Glaze

This recipe (I think) came by way of my grandmother on my father’s side. This is my dad’s favorite holiday treat, and I know once my daughter tries it, it will become hers too! (that child LOVES cherry dishes!)

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Carolyn Burton, Forestdale, AL

This is a layered dish.

First layer:

2 cups crushed graham crackers
1/4 cup melted butter or margarine

The easiest way I’ve found to crush the crackers, put them in a large ziplock bag and roll over pressing down with a rolling pin.

Combine butter and crackers and press into a 9×13 baking or casserole dish.

Second layer:

8 ounce package cream cheese
1 cup sugar

Whip cream cheese and sugar together and pour on top of graham cracker cracker crust.

Third layer:

3/4 cup chopped nuts (pecans usually work best)

Pour nuts onto cream cheese and sugar layer.

Fourth layer:

1/2 pint whipping cream (optional — I honestly think it tastes and looks better without this!)
1 can cherry pie filling

Pour filling on top of nuts layer and smooth out. Refrigerate then serve. To store, cover and refrigerate.

No-Bake Cookies

Note: Also called “Unbaked Cookies”

These are a bit tricky to make … not so much in the mixing of ingredients, more in forming the cookies themselves. These take a bit of practice and patience — and it helps if you make them on a day that the air is dry! (moisture in the air makes them take longer to dry/set)

This recipe came from my grandmother. I don’t know where she got it, but my mother used it all of my life. They are really easy to mix up, and spooning them out into ball-like shapes (or “heaps” LOL) takes a bit of practice.

The great thing about these cookies are: it doesn’t care how bad you think they look, they still taste great!

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
3 cups uncooked oatmeal
1 cup coconut
6 tablespoons (unsweetened) cocoa powder
1 teaspoon vanilla
1/2 cup nuts

Directions:

Combine sugar, butter and milk in saucepan and bring to a boil. Boil 3 minutes. Combine all other ingredients in a large bowl. Pour hot mixture over and mix well. Drop onto a large sheet of wax paper using tablespoons.

Cookies are best stored after they have “set” (dried completely and are not sticky anymore).

Sand Tarts

This is my daughter’s favorite holiday treat! I’m not sure exactly where the recipe came from, but my grandmother used it for years, then my mother used it as long as I can remember, and now it’s been passed down to me. 🙂

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

1/2 lb butter
1 cup chopped nuts
2 cups flour
2 teaspoons vanilla
5 tablespoons powdered sugar

Directions:

Sit powdered sugar to the side in a large bowl. Mix all other ingredients. Roll out dough into 1″ balls onto ungreased cookie sheet.

If dough is too sticky, add 1 tablespoon more flour.

Bake 325-375 degrees F for about 30 minutes or until golden brown around edges. Check the bottom to make sure you don’t burn them!

When cookies are done, let cool enough so you can handle them; then proceed to roll each in powdered sugar, making sure to tap off loose sugar with your fingers.

Nicki’s Note:

For best results, use real butter instead of margarine. Also, for the chopped nuts, I use pecans. Walnuts are also a good choice, but I think pecans have a sweeter taste and really compliment the cookie. For the vanilla, I use “heaping teaspoons” because I like mine to have a bit more than the recipe calls for.

Butter Cookies

This is probably my brother’s and my husband’s favorite holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the sheet of paper that my mother has bearing this recipe:

As you can see, there are some conversions out to the right-hand side, those are what my mother uses for a “home-sized batch”. (I believe the larger measurements were for when they were making them at the school)

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup butter/margarine
1 cup sugar
1 egg
1-1/3 teaspoons vanilla (I use 1-1/2 teaspoons of REAL vanilla, but use your best judgment for your taste!)
2-2/3 cups all-purpose flour

Sprinkles, nonpareils, and any other desired cookie decorations (optional)

Directions:

Mix sugar and butter until well-blended. Add egg and vanilla. Add flour slowly, a little at a time. Roll out onto a greased or non-stick cookie sheet. Decorate if desired, then bake 10-12 minutes at 375-400 degrees F until done — color will be a golden or light brown around the edges.

Hint: Check the bottom of a cookie to make sure they don’t burn!

Nicki’s Note:

It’s best to form about a 1″ ball and flatten a bit with your palm. My grandmother would use a fork to create ridges in the center of the cookie (for holding cookie decorations). Use your best judgment according to how or if you’ll be decorating. 🙂

Peanut Butter Balls

This is by far my FAVORITE holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup Karo white corn syrup
1 cup sugar
2 cups creamy peanut butter
12 cups (plain) corn flakes

Directions:

Mix syrup and sugar and bring to a boil, then cool and add peanut butter. In a large bowl, cover corn flakes with mixture, then stir until well mixed. Using your hands, scoop and shape into balls a little larger than a walnut onto a large sheet of wax paper.

Yields approximately 75 peanut butter balls.

Nicki’s Note:

Over the years, I have found it helpful to grease my hands with margarine before attempting to roll these out! Also, these will have to be done quickly — as the mixture cools, it will harden!

No Bake Peanut Butter Pie

Recipe Source: Lauren @ southernmamas.blogspot.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)

Directions:

Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

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