Little Brown Jug Recipes

LBJ RECIPES

Main Dishes	Sides & Such	Light & Low	Breads
Desserts	Beverages	Candy	Salads & Casseroles

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Send your recipes to dixie@little-brown-jug.com
to be included in our recipe pages

MAIN DISHES

Chili Con Carne by Cooklady	Tamale Noodle Dish by Dee	Hash Brown Potatoes by Carolyn	LITTLE MEAT MUFFINS by Bobby
Honey Lemon Chicken by Bobby	Cheesy Garlic Chicken	Pronto Pasta Italiano	Send in your recipe today!
Fried Noodles	Noodles Alfredo	Lumberjack Stew	Chicken Noodle Soup
Chicken Corn Soup	Chile Rellenos by Gear	Polish Noodles and Cabbage	Swiss Steak by Jan
General Tso's Chicken Peng Teng	Cajun Peppered Fried Cabbage	Smile's Never Fail Pot Roast	Lemon Veal by Judith
Tuna-Clam Tempter	Florida Cabbage	Crab Cakes with remoulade sauce	Cheezy Broiled Flounder
Award Winning Crab Cakes by Cooklady	MD	MD	MD

Chili Con Carne by Cooklady

1 large onion (chopped fine)
1 clove garlic
1 lb. ground beef
2- 15oz. cans tomato sauce
1 can diced tomatoes
2 tbs. Chili powder
1 tsp salt
1/8 tsp black pepper
1 tsp ground cumin or seed cumin
1 can pinto or kidney beans
Pat of butter
1/2 cup water

Sautee onions and garlic with pat of butter in a large skillet for 5 minutes. Add beef, cook on medium high stirring until meat loses color. Add remaining ingredients plus 1/2 cup of water.Bring to a boil, reduce heat and simmer for 30 minutes. This recipe can also be used with a crock pot.
by CookLady

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Tamale Noodle Dish by Dee

8 oz. egg noodles
1 lb. ground
15 oz. can of diced tomatoes
15 oz. can tomato sauce
1 can of tamales, remove paper wrap & cut into 1 inch pieces
1 c. black olives,sliced
2 c. cheddar cheese shredded
garlic powder to taste
salt & pepper to taste
chili mix in an envelope-I add some to taste, about 2 tps.

Cook the egg noddles. Brown the the ground beef. In a large bowl combine the ground beef, diced tomatoes, tomato sauce, tamales, olives, chili mix, garlic powder, and salt & pepper. Add the cooked egg noodles, to the ground beef mixture, stir lightly. Pan spray a 9 by 13 baking dish & add the noodle combination. Sprinkle the cheddar cheese on top & bake until warmed completely. Some times I stir some of the cheddar cheese into the dish.
by Dee

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Hash Brown Potatoes by Carolyn

1 teaspoon vegetable oil
1 teaspoon unsalted stick margarine
1 pound 4 ounces peeled cooked all-purpose
potatoes, cut into 1/2" cubes
1 cup minced onions
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper

In large nonstick skillet, heat oil and margarine over medium heat; add potatoes and onions, cook 5 minutes. Add broth, salt and pepper. Reduce heat and cook 15 minutes longer, patting the potato and onion mixture down and turning it over as it forms a crust.

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LITTLE MEAT MUFFINS by Bobby

1 lb. ground beef + 1 10 oz. can vegetable soup (condensed) Oven 350 degrees. Turn oven on. Mix meat with soup, pack into 10 greased muffin cups. Set muffin pan on baking sheet to catch drips. Bake 40-45 minutes. Let stand 10 minutes serve, children love this !!

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Honey Lemon Chicken by Bobby

1 Chicken - cut up Mix in a bag: flour, salt, pepper, paprika, garlic, etc., (what ever spices you usually use.) Coat chicken (shake & bake style) and put into a tin foiled pan.
Melt: 1/2 cup honey 1/2 cup butter or margarine 1/4 cup lemon juice Pour mixture over the chicken
Place lemon slices on top of chicken (optional) Bake 1 hour covered. 350F Bake 15 minutes uncovered or until golden brown. While chicken is cooking, baste once in awhile.

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Cheesy Garlic Chicken

4 boneless chicken breasts 1 medium tomato, chopped (I would use large--the more the better) 1 envelope of Lipton savory herb w/garlic soup 1/3 cup water 1 Tbsp. olive oil 1 cup shredded mozzarella cheese 1 Tbsp. grated parmesan cheese Preheat oven to 400 degrees. In a 9x13 baking dish arrange chicken, top with chopped tomato. Pour soup mix blended with water & olive oil over chicken. Bake 20 minutes. Top with cheeses and back another 5 minutes or until chicken is thoroughly cooked. Changes I made: slice the chicken into strips so it will get thoroughly cooked. At least one large tomato because the more the better! And I used the six cheese Italian cheese pkg (two cups) and I used it all--the more cheese the better too! Wow--this is delicious!!

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Pronto Pasta Italiano

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1 lb. lean ground beef 1 jar (15 oz.) pizza sauce 1/2 cup KRAFT Shredded Pizza Four Cheese PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary. Add dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

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FRIED NOODLES

3 strips bacon 1/2 C. onion chopped 1/2 C. sliced celery 1/2 C. julienne carrots 3 pkg. S&S saimin, thawed 2 seasoning packets 2 tbsp. sesame oil Microwave bacon on high for 3 minutes,using casserole dish covered with papper towel. Add vegetables and stir. Cover dish with either plastic wrap or glass casserole lid, and cook on high for 3 minutes. Add noodles, seasoning, and sesame oil. Cover with plastic wrap or glass lid and cook for 2 minutes. May be garnished with green onions, if desired.

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Noodles Alfredo

While boiling water for noodles, make Alfredo Sauce. Heat 1/2 cup maragarine and 2/3 cup heavy cream in a saucepan until butter is melted. Remove from heat. Add 1 cup Parmeasn Cheese and salt and pepper. Add chopped parsley for flavor. Pour over noodles and serve..

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Lumberjack Stew

3 LINKS OF SAUSAGE, SLICED 1CAN WHOLE TOMATOES, CRUSH IF DESIRED 1/2 BELL PEPPER SLICED GARLIC SALT BLACK PEPPER 1/4 STICK OF BUTTER IN A SKILLET, STIR FRY SAUSAGE SLICES IN BUTTER WITH THE ONION AND PEPPERS. AFTER 5 MINUTES ADD TOMATOES, GARLIC SALT, AND BLACK PEPPER TO TASTE. SIMMER ON LOW HEAT FOR 10 MINUTES SERVE WITH RICE

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Chicken Noodle Soup

2--4 split chicken brest put in a crock pot or a soup pot cook chicken until done Remove from pot to cool and de bone Put 1/2 cup dehydrated, vegetables let them cook until tender. You may want to put some chicken Êboullion in to make a richer broth when vegetables are done. Place frozen noodles in as well as the de boned chicken let cook till noodles are tender. The health food store has the vegetables or in the spice dept at the store but your best buy is at heath food store.

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Chicken Corn Soup

1 1/2 cups chopped onions 2 oz margarine 1 1/2 cups chopped celery Melt margarine and saute the veggies till tender. 1 gallon chicken broth 6 cups corn (especially good if corn is fresh cut off the cob) Add broth to cooked veggies and bring to a boil. Add the corn and bring back to a boil. Simmer 1/2 hour. Use 4 hard cooked boiled chopped: chop and add Add rivels made from the following: 1 egg, 1 cup flour, milk (enough to make lightly moist dough. Rub this mixture together with two forks until well blended. Drop into boiling soup in small pieces. Cover and cook slowly for 7 minutes. Finally add 2 1/2 cups diced cooked chicken. Season with chicken base. Parsley may be added --- ENJOY

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Chile Rellenos by Gear

1 CAN (4 OZ) WHOLE GREEN CHILE (CONTAINS 3 CHILES)* 2 EGGS SEPARATED 3 SLICES OF LONGHORN CHEESE TO FIT CAVITY OF CHILES 1 TABLESPOON FLOUR OIL FOR DEEP FRYING 1) STUFF THE WHOLE CHILES WITH CHEESE 2) HEAT THE OIL FOR DEEP FRYING 3) BEAT EGG WHITES STIFF ADDING FLOUR 4) FOLD IN EGG YOLKS WITH STIFF EGG WHITES 5) PAT CHILES DRY ON PAPER TOWL AND DIP IN EGG BATTER 6) DEEP FRY IN HOT OIL TILL GOLDEN BROWN TURNING ONCE 7) REMOVE AND DRAIN ON PAPER TOWEL 8) SERVE WITH FAVORITE PICANTE SAUCE RED OR GREEN *IF YOU KNOW HOW TO PREPARE FRESH GREEN CHILES BY ROASTING, PEELING AND SEEDING USE INSTEAD OF CANNED CHILES RECIPE IS FOR 3 AS EACH 4 OZ CAN CONTAINS 3 CHILES

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Polish Noodles and Cabbage

4
1/4 cup butter or margerine 1/2 cup chopped onion 4 cups chopped cabbage 1 tsp caraway seed 1/2 tsp salt 1/8 tsp black pepper 1 pkg egg noodles (8 oz) 1/2 cup sour cream 1) Saute cabbage and onion until tender in butter or margirine 2) Add caraway salt and pepper 3) Add cooked drained egg noodles 4) Add sour cream and stir all together 5) Serve with Polski Kielbase

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Swiss Steak by Jan

1 cup shredded cabbage 1 cup peppers, diced Onions (sauteed before frying steak to brown) 1 cup shredded carrots 1 cup diced celery Scoop of brown sugar to desired taste 3 gluggs of Worcestershire sauce Salt and pepper to taste Jar or can of tomatoes I usually brown in a pan with Pam Sautee onions and then brown steak After browing steak, put into roaster or crock pot and add tomatoes mixture with remaining ingredients.. Can add a little wine to tomato mixutre if desired. Cook on low all day. This is delicious with the sauce served over rice.

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General Tso's Chicken Peng Teng

4 Chicken legs with thighs 1/2 c Soy sauce 1/2 c Distilled white vinegar 1 cl Garlic; minced 1 ts Ginger root; Peeled & minced 1 ts Cornstarch 1 lg Egg; beaten lightly 1/3 c Corn oil 4 Dried hot chilis; seeded Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces. In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root. In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through. Transfer it to a heated serving dish. Serves 4.

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Cajun Peppered Fried Cabbage

1/16 teaspoon oregano 1/8 teaspoon salt 1/2 teaspoon Cajun seasoning 1/4 teaspoon black pepper 1/4 teaspoon red pepper 1 cabbage, cut in small pieces 1 tablespoon chopped jalapeno pepper 1/4 stick margarine or butter 1/3 cup chopped onion 1/3 cup chopped bell pepper Mix all ingredients except margarine in a bowl. Melt margarine in a sauce pan over low heat. Stir the mixed ingredients into a sauce pan. Cook for 8-10 minutes, stirring occasionally.

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Smile's Never Fail Pot Roast

5 to 6 lb rump roast Lipton Onion soup mix Wine vinegar Instant coffee In a heavy pot sear the meat in oil or buttered flavour cooking spray, turning it over so that all sides get seared. Pour over 1/4 cup of wine vinegar. Add Lipton Onion Soup and a generous amount of instant coffee. Add 1/2 cup of water. Turn the heat down to a bare simmer and slow cook, covered until the meat pricks tender with a fork. This is usually between 6 to 7 hours. Remove the meat and cover in foil until cool enough to slice. I don't add the vegetables to the meat, but rather cook any vegetables on the side, along with the potatoes. Thicken the gravy, which is rich and no salt is needed as the onion soup mix is salt enough for the gravy. Enjoy, I have made this roast many times, have never had anything but compliments from the taste!

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Lemon Veal by Judith

PREHEAT OVEN TO 350 DEGREES 6 TO 8 VEAL CUTLETS (POUNDED LIGHTLY) 3/4 CUP OF VIRGIN OLIVE OIL 6 CLOVES OF MINCED , FRESH GARLIC 2 TABLESPOONS OF BUTTER SALT AND GROUND BLACK PEPPER TO TASTE 3 LEMONS (SLICE ONE VERY THINLY WITH SKIN LEFT ON) 3-4 EGGS BEATEN WELL 2 CUPS OR MORE OF BREAD CRUMBS OF YOUR CHOICE COAT VEAL IN EGG MIXTURE. DREDGE COATED VEAL THROUGH BREAD CRUMBS,COATING WELL; SET ASIDE HEAT GARLIC IN OIL AND BUTTER UNTIL SOFT (DO NOT BROWN) BRUSH SMALL AMOUNT OF THIS LIQUID ON BOTTON OF BAKING DISH. PLACE VEAL PIECES IN A SINGLE LAYER IN DISH. SPOON OLIVE OIL MIXTURE OVER VEAL. SALT AND PEPPER. SQUEEZE THE JUICE OF TWO LEMONS OVER THE VEAL. LAY THE THINLY SLICED LEMON ON THE TOP OF VEAL PIECES. BAKE AT 350 DEGREES FOR 25 MIN. CHECK IF FORK COMES OUT EASILY IT IS DONE,IF NOT CONTINUE TO COOK CHECKING AT 5 MIN INTERVALS,UNTIL FORK COMES OUT EASILY I SERVE THIS WITH BUTTERNUT SQUASH AND MUSHROOM RISSOTTO, BUT IT IS GOOD WITH MASHED POTATOES AND ANY VEGGIE OF OUR LIKING...MANGA!!! E TUTA BONA

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Tuna-Clam Tempter

1 19-ounce can chunky clam chowder soup 1 7-ounce can tuna, drained and flaked 1/2 cup cooked whole kernel corn 1/8 teaspoon hot pepper sauce 1 tablespoon cornstarch 2 tablespoons water In saucepan, combine soup, tuna, corn and hot pepper sauce. Blend cornstarch and water until smooth; add to soup mixture. Heat until thickened, stirring often. Makes about 3 1/2 cups

Florida Cabbage

1 Tbsp. butter 3 med. potatoes, diced 1 lb. ground chuck 1/4 c. water butter (small amount) 1/2 small cabbage head, chopped 1 med. onion, quartered and sliced 1 can c/mushroom soup salt and pepper Brown g. chuck; drain. In electric skillet, melt butter. Layer ingred. in order listed (salt & pepper each layer to taste). Simmer, covered, 30 to 40 min. at 250 to 300 deg. Good w/cornbread. by Carolyn

Crab cakes with remoulade sauce
Crab cakes 2 pounds of crabmeat (blue claw, special or lump meat) 3 eggs 10 slices of fresh bread 1/2 red bell pepper, diced small 1/2 green bell pepper, diced small 1/4 red onion, diced small 3 ounces of heavy cream 1 teaspoon of Worcestershire sauce 1 teaspoon of Tabasco sauce (to taste) kosher salt and white pepper 4 scallions, sliced on a bias Run bread through food processor. Drain, squeeze and pick over for shell all of the crabmeat. Blend crab, bread, peppers, onion, egg, heavy cream, Worcestershire, Tabasco, salt and pepper. Once mixed, taste to adjust seasoning. Fold in sliced scallions. Pat the mixture into three-ounce cakes. Place on parchment paper on full sheet pan. Wrap and freeze over night in freezer bags. Note: Here is the kosher salt and white pepper blend - 8 parts kosher salt to 1 part white pepper. When ready to cook, saute the patties in a skillet on medium to medium high heat for 3 to 4 minutes per side or until golden brown. Recipe should yield about 16 to 18 crab cakes depending on the quality of the blue crab. Chef's note: Crab Shack Seafood Market stocks blue lump and blue claw meat pasteurized in 1 pound containers. ---- Cheezy Broiled Flounder
4 (6-ounce) flounder fillets 2 tablespoons lemon juice 1/2 cup freshly grated Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 3 finely chopped green onions 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1. Preheat broiler. 2. Place fish in a greased, shallow baking pan. Sprinkle with lemon juice. 3. In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce; set aside. 4. Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly. Serve warm. Makes 4 servings.

Award Winning Crab Cakes by Cooklady
1 lb. fresh lump crabmeat
1/4 cup minced green onion
1/4 cup minced red bell pepper
1 T. olive oil
1/2 cup Italian-seasoned bread
crumbs 1 large egg, beaten
1/4 cup mayo
1 T fresh lemon juice
1/2 tsp. old bay seasoning
1/4 tsp. pepper
dash of Worcestershire sauce
2 T. butter

Saute green onion and bell pepper in hot oil in a large nonstick skillet
8 min. or until tender. (I must say I forgot to do this I just added it all
together & it was great if you want to omit this step)
Stir everything together. I also added a piece of bread broken into little
bits but this was not in the recipe. Now the recipe said to shape mixture into patties - about one heaping
tablespoonful each and place on an aluminum foil lined baking sheet
cover and chill from 2 to 8 hours. Then melt butter and cook the patties in it.

This is what I did:
I rolled abt a tablespoonful of the mixture in cornmeal and fried them in
olive oil until browned on both sides; then drained them on paper towel
(no waiting time really needed). Makes 24 crabcakes.

And this is the sauce recipe included called Creamy Caper Dill Sauce and it is
every bit worth buying the capers and fresh dill for--it is also absolutely delicious:

3/4 cup mayo
1/2 cup sour cream
1/4 lemon zest
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 tsp. chopped fresh dill
1 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Stir together all ingredients. Store sauce in an airtight container in
refrigerator up to three or four days.

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SIDES & SUCH

CHEDDAR POTATO by Bobby Fried Rice by Gear Crispy Half-baked Potatoes available

CHEDDAR POTATO by Bobby

1 lb lean ground beef 1 cup chopped onion 3/4 cup A1 steak sauce 2 cups mashed potatoes 1 cup shredded cheddar cheese Cook & stir meat and onions in a large skillet about 5 min. Add in steak sauce and reduce heat. Simmer for 10 min. Spoon into 1 1/2 quart casserole. Mix mashed potato & cheese. Spread evenly over meat. Bake at 350 for 15 min.

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Fried Rice by Gear

1 cup left over cooked and chopped ham, chicken, beef or pork (what ever you have) 1 cup uncooked white rice 2 cups water 1 cup frozen green peas 1/2 cup chopped onion 2 table spoons turmeric 2 Eggs Soy Sauce to Taste Bring 2 cups of water to Boil Add: 1 cup uncooked rice 1 cup frozen green peas 1/2 cup chopped onion. Simmer covered for 20 minutes. Scramble 2 Eggs and set aside while rice peas and onions cooking. Heat 1/4 cup Vegetable oil till hot in large skillet or Wok. Add chopped cooked meat to hot Wok Add rice, peas and onions to hot Wok. Sprinkle on Turmeric and stir well (gives the rice yellow color and some flavor). Add Soy sauce to taste and stir well. Add cooked and chopped scrambled eggs and stir lightly. Serve hot. Makes 4 servings

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Crispy Half-baked Potatoes

2 medium potatoes (about 2/3 pound)
2 teaspoons olive oil
2 tablespoons freshly grated Parmesan cheese
Coarsely ground pepper, to taste

1. Halve potatoes lengthwise; brush surfaces with oil. Coat with cheese. Place in microwave baking dish. Microwave on high power 5 to 7 minutes. 2. Transfer onto broiler pan or cookie sheet. Brown under broiler for 1 to 3 minutes until crispy. 3. Sprinkle with pepper. Serves 4.

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LIGHT & LOW

DIABETIC CHEESECAKE by Bobby Lowfat Eggnog by Lori Send us your lowfat recipe! available

DIABETIC CHEESECAKE by Bobby

2 c. crushed pineapple 1-1/3 c. dry milk Blend at high speed in blender. Dissolve 2 packages unflavored gelatin in 1/2 cup hot water. Add to pineapple and milk, blend high speed 2 minutes. Add 3 tsp. butter flavoring 3 tbsp. lemon juice 3 tbsp. liquid sweetener or 6 pkgs. powdered sweetener Blend 3 or 4 minutes, pour in pan and refrigerate several hours before serving.

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Lowfat Eggnog by Lori

4 c skim milk 12 oz can evaporated milk 8 oz carton frozen egg product (thawed) 1/2 c sugar Bowl ice water 1/3 c light rum (opt) 1 tsp vanilla Over med. heat, stir 4 cups milk, 1 can evaporated skim milk, egg product and sugar for about 10 minutes or until slightly thickened. Do not boil. Remove from heat and pour into bowl. Rest bowl over the bowl of ice water and stir for about 2 minutes. Chill 4 to 24 hours, covered. Stir in light rum (opt) and vanilla. Stir in more skim milk to desired thickness if needed.

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BREADS

Georgia's Cornbread Cake Basic Sweet Rolls by Honeybee Banana Bread bread4
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Georgia's Cornbread Cake

l cup sugar l cup brown sugar 4 beaten eggs l cup vegetable oil l and 1/2 cups self rising flour l teaspoon vanilla 2 cups chopped pecans Preheat oven to 350 lightly grease and flour a 9 X l3 baking dish. Stir together sugar, brown sugar, eggs and oil in medium bowl until smooth. Stir in flour and vanilla. Add pecans. Stir and mix evenly and pour into baking dish. Bake 30 to 35 minutes. (or until done) This is real good. Nothing like cornbread B.Johnson

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Basic Sweet Rolls by Honeybee

2pkgs.(6tsp) active dry yeast 1cup luke warm water 2tsp. sugar 1cup milk 1/4 cup butter fat 1/2 cup sugar 1tsp salt 6 cups flour 2 eggs beaten 1tsp grated lemon rind Sprinkle yeast in lukewarm water, add 2 tsp sugar,let stand for 10 min, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and add softened yeast; mix together. Add 1/2 the flour to make a thick batter; beat well. Add eggs and lemon rind; beat well. Stir in remaining flour, using only enough to make a soft dough that does not stick to hands or bowl. Turn out on a lightly greased board and knead til smooth and satiny - about 10 mins. Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until double in size - about 1 1/2 hours. Punch down and knead lightly. Shape into rolls. Place on greased cookie sheet, cover, and let rise in a warm place until double in size - about 1 hour. Bake at 375¼ for 15 to 20 minutes. If you want a soft crust on rolls, brush with butter as soon as comes out from the oven, otherwise if want crusty ones, just leave as is.

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Banana Bread

Preheat oven to 325 degrees 3/4 cup butter softened 1 1/2 cups sugar 1 1/2 cups mashed bananas (abt 3) 2 eggs 1 tsp. vanilla 2 cups plain flour (do not use s.r.) 1 tsp. soda 1/2 tsp. salt 1/2 cup buttermilk or milk 1 cup nuts chopped Cream butter & sugar together, add eggs & mix & then banas & mix well. In another bowl sift flour, soda & salt together (I actually never do this but I do sift the soda & baking powder so there won't be any bitter lumps). Add alternately with milk to first mixture and mix well. Add vanilla & nuts & mix well. Pour into three greased & floured medium sized loaf pans (7 1/2x3 3/4x2 1/4). Cooks in about 40 to 45 minutes. Check center for doneness.

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DESSERTS

White Morsel Chip Cookies Praline Pound Cake Mix by Carolyn Blackberry Cobbler Bread Pudding by Dixie

Vanilla Sauce by Dixie Candy Cane Cookies White Chocolate Rasberry Fondue send us your dessert today!

Chocolate Mug Cake Cheesecake by smittyny Buttermilk Pie Georgia Cornbread Cake

White Chocolate Pound Cake available available available

White Morsel Chip Cookies

2 1/2 cup flour 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup butter (softened) 3/4 cup brown sugar 1/2 cup granulated sugar 1 tsp vanilla 1 egg 3/4 cup chopped macadamia nuts 1 cup coconut 12 oz pkg white chips morsels Combine flour, baking powder, baking soda,salt. Beat butter, brown sugar, white sugar, and vanilla in another bowl. Beat in egg; gradually beat in flour into mixture. Stir in morsels and coconut. Dip by tsp onto cookie sheet. Bake 8 to 12 minutes at 375 degrees.

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Praline Pound Cake Mix by Carolyn

1 can coconut pecan frosting 1 yellow cake mix 4 eggs 1/2 cup oil 1 cup water 1/2 cup chopped pecans (in cake batter) Spray bunt cake pan with Bakers flour stick spray Pour 1/2 cup pecan in bottom of bunt cake pan Dump all ingredients together in mixing bowl at one time. Mix all ingredients together for 1 minute only!!!! Bake 55 minutes at 350 degrees

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Blackberry Cobbler

1 cup sugar 1 cup Bisquick 1/2 cup oatmeal 1 cup milk 1/2 cup butter 2 cups frozen blackberries 1/2 cup cinnamon sugar Mix together sugar, flour, oatmeal and milk Add melted butter. Pour batter into lightly greased casserole pan. Sprinkle with blackberries and cinnamon sugar. Bake at 350 for about 1 hour until hot and bubbly...serve with ice cream if desired.

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Bread Pudding by Dixie

6 slices bread 1 c hot water 1 c brown sugar 4 eggs lightly beaten 2 c warm milk 1/2 c sugar 1/2 tsp vanilla 1/2 tsp cinnamon 1/8 tsp salt Place bread in glass baking dish. Mix water and brown sugar in bowl. Pour over bread. Combine eggs, sugar, vanilla, cinnamon and salt. Mix well and pour bread Bake at 350 degrees for 50 or 60 minutes. Serve as is or with a lemon, vanilla or custard sauce topping.

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Vanilla Sauce by Dixie

1 Tbs cornstarch 3 Tbs butter 3/4 c milk 1/4 c corn syrup Combine milk and syrup. Stir to mix well. Add cornstarch and butter. Stir. Boil over med. heat 1 minute. Serve warm.

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Candy Cane Cookies

1 cup butter or margarine 1 cup powdered sugar 1 egg 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon salt 1/2 cup finely crushed candy cane mixed with 1/2 cup sugar 1/2 teaspoon red food coloring Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.

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White Chocolate Rasberry Fondue

4 ounces of white chocolate chips 2 ounces of heavy cream or milk (depends how creamy and rich you would like it) 1 tablespoon of raspberries (fresh or frozen) A little raspberry sauce or jam for decoration (You can also add a little Chambord liquor to the sauce) Stir well over medium low heat. White chocolate melts a little slower than dark and milk. Serve with graham crackers, marshmallows, pretzels and fruit for dipping with your sweetheart.

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Chocolate Mug Cake

5 MINUTE CHOCOLATE MUG CAKE (Most dangerous cake recipe in the world) 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous) why it's the most dangerous cake recipe in the world! Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Cheesecake by smittyny

3-8oz creamcheese 1 pint sour cream 1/2 pint heavy cream 1 1/2 cup sugar 1 1/2teaspoon vanilla 4 eggs 2 T lemon juice cream sugar. cream cheese. add eggs one at a time add sour cream, lemon juice and vanilla. beat heavy cream until stiff peaks. fold into mixture. pour into graham cracker crust. bake one hour at 350¡. turn oven off and leave in for 1 1/2 hours. cool and refrigerate. top with favarite topping

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Buttermilk Pie

1/2 cup (stick) butter melted 1 3/4 cups sugar 3 tablespoons all-purpose flour 3 eggs, beaten 1 cup buttermilk 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 unbaked 9-inch Deep-dish pie crust Preheat oven to 350F Combine butter, sugar, flour, eggs, and buttermilk Vanilla, nutmeg and salt in a large bowl whisk until smooth. Pour mixture into a pie crust. Bake 45 to 50 Minutes. Until golden and wooden toothpick Inserted in the center comes out clean. Cool completely on a wire rack. Cover with Plastic wrap and refrigerate until serving time.

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Georgia Cornbread Cake

1 cup brown sugar 1 cup white sugar 1 cup cooking oil 4 eggs 1 1/2 cups self-rising flour 1 teaspoon vanilla 2 cups pecans Mix together all ingredients. Pour in a 9x13 pan and bake At 350 degrees for 35-40 minutes

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White Chocolate Pound Cake by Cooklady

1 box yellow ( Duncan Hines Butter Recipe Golden cake mix) 1 small instant white chocolate pudding mix 1/2 cup Crisco oil 1 cup milk 4 eggs Mix together and pour into tube pan. Bake at 350 degrees for 45 min.

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BEVERAGES

Hot Spiced Cider by Lori Lori's Eggnog Hot Chocolate Mix Smoothie

Hot Spiced Cider by Lori

8 c apple cider or apple juice 1/4 to 1/2 c packed brown sugar 6 inch stick cinnamon 1 tsp whole allspice 1 tsp whole cloves 8 thin orange wedges 8 whole cloves In large saucepan, combine cider or juice and brown sugar. For spice bag, place cinnamon, allspice and the 1 tsp whole cloves in a double thickness of cheesecloth. Bring up the corners of cloth and tie with a string. Add bag to cider mixture. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Meanwhile, stud orange wedges with cloves. Remove and discard spice bag. Serve cider in mugs with stuffed oranges. Makes 8 (8 oz) servings.

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Lori's Eggnog

1/3 c sugar 2 egg yolks 1/4 tsp salt 4 c milk 2 egg whites 3 Tbs sugar 1 tsp vanilla rum or brandy flavor (opt) 1/2 c whipped cream Ground nutmeg Beat 1/3 c sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly until mixture coats a spoon. Cool. Beat egg whites until foamy. Gradually add 3 Tbs. sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla (and flavoring if desired) Chill 3-4 hours. Pour into punch bowl; blot with whipped cream and sprinkle with nutmeg.

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Hot Chocolate Mix

1 3/4 c dry milk 1 c powdered sugar 1/2 c coffee creamer 1 c miniature marshmallows 1/2 c cocoa Mix milk, sugar, creamer, cocoa and miniature marshmallows. Put in airtight jar. Add 3 tablespoons mix in 1 cup hot water or hot milk

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Smoothie

1 banana 2 ounces of chai tea powder 8 ounces of vanilla soy milk 4 ounces of nonfat vanilla ice cream Combine the ingredients in a blender and blend until thick and smooth. Serve immediately in a 20-ounce glass.

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CANDY

Dixie's White Divinity Peanut Butter Fudge by Dixie Refrigerator Fudge by Dixie Peanut Brittle by Dixie

Potato Candy by Lori item2 item3 send us your candy recipe!

Dixie's White Divinity

2 1/2 c sugar 1/2 c light corn syrup 1 c water 1/4 tsp salt 1 tsp vanilla 2 egg whites Mix all ingredients except egg whites. Cook over med. heat, stirring constantly until boiling. Reduce heat and cook without stirring until temp. almost reaches 248 degrees Fahrenheit. While heating, beat egg whites in large bowl until stiff but not dry. While still beating, slowly pour half of the 248 degree syrup over the whites. Allow the other half of the syrup to rise to 272 degrees Fahrenheit. Pour hot syrup over the first mixture while beating constantly. Beat until mixture looses it's shine. (Add nuts or maraschino cherries if desired) Drop into candy sized pieces onto waxed paper and allow to cool. Makes 1 1/4 pounds or about 48 pieces.

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Peanut Butter Fudge by Dixie

1/2 c evaporated milk 1/2 c corn syrup 1/2 tsp salt 1/2 c peanut butter 1/2 c brown sugar 1 lb. confectioners sugar Mix all ingredients except confectioners sugar and place in double boiler. Cook over the boiling water, stirring often about 15 to 20 minutes. Remove from boiler. Stir in confectioners sugar. Press into greased 9 inch pan. Cut into candy sized pieces when cool. Makes 2 lbs.

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Refrigerator Fudge by Dixie

2 1/2 c sugar 2 6oz pkgs chocolote 2 Tbs oil 3/4 c evaporated milk 1/3 c white syrup 1 tsp vanilla 2/3 stick butter nuts Combine sugar and milk in heavy pan. Bring to boil over med. heat, stirring constantly. Reduce heat and cook for 10 more minutes stirring constantly. Remove from heat and add chocolate, syrup, butter and vanilla. Stir until smooth and creamy. Add nuts. Pour into greased pans. Chill 1-2 hrs. Makes about 2 1/2 pound

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Peanut Brittle by Dixie

1 c syrup 1/4 c water 1 1/2 c salted peanuts 1 c sugar 2 Tbs oil 1 tsp baking soda Mix syrup, water, sugar and oil in heavy pan. Cook over med heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Cook without stirring until reaching 280 degrees Farienheit. Gradually add peanuts so that mixture continues to boil. Cook, stirring often until temp. reaches 300 degrees F. Remove from heat. Add baking soda. Pour onto greased pan or waxed paper. When cool, break the mixture into candy sized pieces. Makes 1 1/2 lbs.

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Potato Candy by Lori

1 small potato (egg size) 1 pkg. powdered sugar Boil potato. Cook until done through. Peel, mash while warm, adding powdered sugar gradually until mixture can be rolled out like a dough. Rub powdered sugar onto a rolling pin. Roll out mixture to about 1/2 inch or less. Spread flattened "dough" with creamy peanut butter. Roll up like a jellyroll. Wrap in waxed paper. Chill for 2 hours. Remove from fridge and slice into candy sized pieces. Melts in your mouth!!

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SALADS & CASSEROLES

Simple Layered Fiesta Salad Mother's Casserole Zola's Potato Cheese Casserole Tuna Casserole

Simple Layered Fiesta Salad

6 cups torn romaine lettuce 1 can (15 oz.) black beans, drained, rinsed 1 cup frozen corn, thawed, drained 1-1/2 cups chopped cooked chicken 1/2 cup taco Bell home originals thick'n chunky salsa 1 cup KRAFT Three Cheese Crumbles 1/2 cup KRAFT Ranch Dressing 1 cup broken tortilla chips PLACE lettuce in bottom of glass serving bowl or on serving platter. LAYER evenly with beans, corn, chicken, salsa and cheese. DRIZZLE with dressing; sprinkle with chips

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Mother's Casserole by Honeybee

1 large can tomatoes, crushed 1 can cream of mushroom soup 6 boiled eggs, sliced in round slices 1lb Sharp cheddar cheese 1 8oz or 16oz macaroni 1 stick oleo 1 cup chopped celery 1 large onion chopped 1 bell pepper 1 jar red pimento Boil macaroni, drain. Add other ingredients. Bake 350 degrees for 1 hr. and 15 minutes

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Zola's Potato Cheese Casserole

1 can cream of chicken soup 1 (8 oz) crtn. sour cream 1/2 C. chopped onion 1 C. grated cheese 1 (32 oz)pkg. hash brown potatos 1/4 c. melted butter(marj) Crushed corn Flakes Mix all ingredients except butter and flakes. Press into a 9x13 pan. Pour butter over top and sprinkle with corn flakes crumbs. Bake 1 hour at 350* or until done as desired

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Tuna Casserole by Cooklady

1 16 oz. pkg egg noodles, cooked 2 6 oz. cans tuna in water 1 can cream of mushroom soup 1 can milk 1 8 oz. processed cheese, diced 2 Tbls. real butter 1 small pkg. of potato chips, crushed Cook egg noodles per pkg. instructions. Drain water and add butter, cheese, milk, mushroom soup and tuna, mixing thoroughly. When all is melted and to a good consistency (add milk as necessary) and pour into a 13x9 glass baking dish. Top with crushed potato chips and bake 10-15 minutes at 325 degrees F. or until casserole is bubbly.

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