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

Author: Nicki (Page 3 of 37)

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, Iā€™m trying to get digital copies of the recipes that my mother has that I love ā€¦

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!

Pineapple Cookies

This is an old family recipe that my mother and I have used every Christmas as far back as I can remember. This is a photo of the recipe card that my mother has (as you can see, it’s weathered and spotted a bit LOL!):

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

Recipe Source: Granny Parrish, by way of my mother

Ingredients:

1 cup brown sugar
1/2 cup crisco
1 egg
1 cup drained crushed pineapple
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup chopped nuts (pecans usually works best, walnuts are also good)

Directions:

Mix ingredients and drop onto a cookie sheet with spoons. Bake 15-20 minutes at 325 degrees F, or until golden.

Louise Piper’s Oil Pastry

Nicki’s Note:

I ran across this recipe via Slashfood today. I have always had a hard time making the “perfect” pie crust. This article gives me hope! šŸ™‚

Recipe Source: The Oregonian, via Slashfood

Makes one 9-inch double-crust pie.

Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she’s been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you’d have my mother-in-law’s crowd-pleasing — and vegan — pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it’s not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup cold whole (or 2 percent) milk

Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.

From “Pie” by Ken Haedrich

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.

Jules’ Homemade Tomato Soup

Recipe Source: Everydaymommy.net

Ingredients:

2 cans (28oz) whole tomatoes or homegrowns
1-2 cans (14oz) beef or chicken broth
1 small yellow onion, finely diced
1-2 tbsp olive oil
1 cup Half & half
1/2 stick butter
1/2 tsp sugar
House seasoning to taste *

Directions:

In large soup pot saute diced onion in olive oil over medium heat till tender. Season with house seasoning to taste.

Blend the whole tomatoes in a blender until just smooth, only a few seconds. You’ll want a slightly lumpy consistency. Pour tomatoes into soup pot. Add broth to pot to a pleasing consistency. If you prefer a thicker soup add 1 can broth. If a thinner soup add 2 cans broth. Season again with house seasoning to taste. Simmer 10 minutes to allow flavors to combine.

Add half & half, sugar and butter. Stir well as butter melts. Simmer another 20 minutes. Serve with grilled cheddar cheese on rye bread. Yum!

* House seasoning is equal parts kosher salt, black pepper and garlic powder.

Laurie Colwin’s Gingerbread

Recipe Source: Home Cooking by Laurie Colwin, care of Marisa McClellan of Slashfood.com

Directions: (all parenthetical notes belong to Colwin)

1. Cream one stick of sweet butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350 degrees for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw and cool on a rack.

Marisa’s notes:

I used a fairly shallow 9 inch round cake pan and had a mess all over my oven. I think next time, I will use a deeper, square 9 x 9 pan. Also, in my oven, which runs fairly true to temperature, this cake took nearly an hour to bake. I don’t know if that had something to do with my choice in baking vessel, but don’t be discouraged if it takes far longer than her instructions indicate.

Cheesy Bacon Bites

Recipe Source: Ganet, Hueytown Baptist Church / Hueytown, AL

Ingredients:

1 can flaky buttermilk biscuits
8 oz. cream cheese
3/4 cup parmesan cheese
3 tablespoons chopped onions
1 jar real bacon bits
2 tablespoons milk

Directions:

Separate each biscuit into 3 layers. Press each layer into bottom of mini-muffin pans. Mix cheeses, bacon bits, milk, and onion; place a small amount on each biscuit. Bake for 15 minutes at 350 degrees F.

Chocolate Mocha Trifle

Recipe Source: Chanonn (via NWC Forums)

Ingredients:

1 pkg. (450g) brownie mix
1 3/4 C. milk
1 small box vanilla instant pudding
1/4 C. warm water
4 tsp. instant coffee granules
2 C. thawed, frozen whipped topping
3 bars (39g each) buttery toffee crunch

Directions:

Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies according to package directions. Cool completely.

In a bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping.

Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving.

Yields 12 servings.

Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium

Note from Chanonn: I have just discovered Trifles…they are so beautiful and easy to make…I have tons of recipes for them if interested:)

Hummus Dip

Recipe Source: FitSugar.com

Ingredients:

1 can of garbanzo beans (chick peas)
2 cloves of garlic, minced (you can always use more)
1 – 2 tbsp tahini (it’s made out of ground up sesame seeds)
Juice from 1/3 of a lemon
2 tbsp olive oil
Salt and pepper to taste

Directions:

Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.

Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.

Fit’s Tips:

This is a basic recipe, so play around with it – add your own special ingredients like grated carrots or artichoke hearts.

Gert’s Summer Chicken

Recipe Source: Gert Meyers, by way of Cookie at The Cook Shack Gab & Grub

Marinated Chicken for grillin’ or BBQin’…

This makes a lovely marinade with a slightly sweet yet tangy flavor, ideal for grilled or barbecued chicken. It’s my own recipe, loosely based on a book-recipe, now long lost…

Marinade:

Mix together using a spoon or blender:

juice of a small lemon
4 tbsp of runny honey
1 tbsp of toasted sesame oil (or equivalent)
3 tbsp of vegetable oil (peanut or sunflower)
3 tbsp of light soy sauce
1 tsp of balsamic vinegar (optional)
a few drops of Tabasco(TM)
some finely, freshly ground black pepper
a small pinch of ground cayenne pepper
a small pinch of fenugreek or ginger powder

Marinating:

It’s often believed that increasing the time of marinating to overnight improves the result but in my view that’s not entirely true. A marinade can only penetrate the meat almost no more than skin-deep and so it’s my experience that a couple of hours (even shorter) works quite well. For an instant marinade, I recommend adding a little cornflower to the marinade, which will make it more clingy: then you can simply brush your meat with the mix, minutes prior to cooking.

Cooking:

Use skinless pieces of chicken: chunks or strips of breast meat for instance, although turkey would also work well. You can be fancy and create skewers with some yellow or orange pepper, some red onion and some cherry tomatoes or even pineapple pieces, for a great presentation and a bit of Wow!-factor…

Alternatively, simply marinate the strips or chunks together with the pepper etc, then cook and serve on a preheated serving dish. Tuck in!

I suggest cooking these on low heat barbecue (make sure it’s cooked through and through) or a ribbed skillet (I usually put a good dollop of salt on my skillet, which acts as an anti-adhesive ).

Happy eating!

« Older posts Newer posts »

© 2022 Now We're Cookin'

Theme by Anders NorenUp ↑