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

Month: November 2006 (Page 2 of 6)

Horned Toads (a.k.a. Peanut Butter Balls)

Recipe Source: Grandmother


1 cup Karo syrup
1 cup sugar
12 oz. peanut butter
6 cups cornflakes


Boil the first two ingredients. As soon as it begins to boil, stir in the peanut butter and cornflakes. Drop immediately on wax paper. You have to work quickly before the candy hardens. Enjoy!

Nicki’s Notes:

My mother made these all the time when I was growing up. They are by far my favorite of her holiday candies. I used to help her make and roll them out every year just before Christmas. This recipe was used by my grandmother when she was a lunchroom lady at Minor High School.

A tip: coat your hands with butter before rolling to help keep the mix from sticking to your hands and fingers!

Not Your Grandmother’s Divinity

Recipe Source:


Sometimes it doesn’t pay to cut corners, but you have my word, this one is every bit as good as the “stand and stir the day away” recipe your grandmother used.


4 cups sugar
1 cup light corn syrup
3/4 cups water
dash of salt
3 egg whites
1 tsp. vanilla
enough chopped pecans to suit your taste


Mix first four ingredients in glass dish. Cook in microwave for 19 minutes, stirring every five. Should reach 250′ on candy thermometer. Cook to hard ball stage. Beat egg whites very stiff in large bowl. Gradually pour hot syrup over egg whites at high speed. Continue beating for 12 minutes until candy loses its gloss. Add vanilla and nuts and drop in bite-size pieces.

Author’s Disclaimer:

I’ve even been successful with this one on an overcast day, though the cooks in my family always admonished me not to even think about making divinity if the weather wasn’t clear and dry. If you choose to ignore their tried and true warnings too, well, you’re on your own. 🙂

Granny’s Tea Cakes

Recipe Source: Crystal Leigh Costello /


1 cup butter
1 teaspoon vanilla flavoring
3 cups sugar
3 eggs
5 1/2 cups self rising flour (save enough to flour cutting board and rolling pin)
3 tablespoons milk


Cream butter and sugar, add eggs one at a time. Add milk, flavoring and flour. Divide dough and roll very thin; use your favorite cookie cutter to cut dough. Bake at 350 for 8 to 10 minutes. Makes about 6 dozen or more if you roll wafer thin.

Lazy Dazy Mud Pie

Recipe Source:


1 and 1/2 cups crumbled Oreo cookies
1/2 cup butter/melted
1 qt. vanilla ice cream
Store bought fudge sauce

Combine cookie crumbs and butter. Press into a buttered 9-inch pie plate. Fill with ice cream. Top with fudge sauce and freeze. If you really want to be naughty, slice it and serve it with the Hot Fudge Sauce (below).

Hot Fudge Sauce:

5 (1 ounce) squares semi-sweet chocolate
1 and 3/4 cups sugar
1/2 cup butter
1/4 teaspoon salt
1 (13 ounce) can evaporated milk
1 teaspoon vanilla

Melt chocolate over very low heat. Add sugar, butter and salt. Bring to a boil. Add milk. Return to boil and remove from heat. Cool; add vanilla and blend. Yum!

Easy Peach Cobbler (a.k.a. “Lazy Daisy Peach Cobbler”)

Recipe Source:


1 cup sugar
1 cup flour
1 cup milk
1 stick butter
1 large can peaches


Cut butter into pats and scatter in your baking pan. Mix flour and sugar, add milk, blend well and pour over butter. Add drained peaches. Bake at 350 degrees until top crust is bubbly and brown, (about thirty to forty-five minutes). Best served piping hot with vanilla ice cream.

Chocolate Chip Pie

Recipe Source: Wanda Oliver /

1 cup sugar
1/2 cup flour
2 eggs well beaten
1 stick margarine melted

Stir in:
1 cup semi-sweet chocolate chips
3/4 cup pecans (I substituted chopped Macadamia Nuts–Yum!)
1/2 cup coconut (optional)
1 teaspoon vanilla

Bake in pie shell at 350 degrees for 30 to 35 minutes.

Pecan Pie

Recipe Source:

Yummy! Just like my mother used to make! 😀 — Nicki


4 eggs
1 cup dark Karo syrup
2 tsp. melted butter
1 cup dark brown sugar
4 tsp. Carnation cream
1 cup whole pecans
1 (9-inch) pie shell


Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.

Spicy Quick Turkey Casserole

Recipe Source:


3 cups diced cooked turkey
1 large onion — chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 10 oz. can diced tomatoes with green chiles (Rotel)


Preheat oven to 325 degrees. Layer turkey into the bottom of a 9×13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. (Do not add chips until ready to bake.) Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.

Nicki’s Notes:

Great for using up some of that leftover Thanksgiving turkey! 🙂

Chicken Macaroni Casserole

Recipe Source: (modified from original)


1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)


Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400°.

Serves 4.

Cheesy Beef ‘n’ Rice in a Hurry

Recipe Source: me 🙂


1 lb ground beef
3/4 cup rice cooked
1 package taco seasoning (or use chili seasoning)
1 can cheddar cheese soup


Cook your rice. Brown your meat in a large skillet. Add taco seasoning, soup and finished rice, mix well. Add a bit of water if sauce is too thick.

Top with cheese, salsa, sour cream, hot sauce, or your topping of choice. I served this with tortilla chips, but it’s also great wrapped up as a burrito!

Nicki’s Notes:

This is a recipe I threw together today, but I may come back and refine/change it later.

« Older posts Newer posts »

© 2022 Now We're Cookin'

Theme by Anders NorenUp ↑