Home Knitting and Crocheting Patterns My Picture Gallery Favorite Recipes My Favorite Links Contact Bama Mom's Pierogi Dough Martha White's Cheesy Cornbread Zucchini Relish Easy Cobbler Vanilla Wafer Cake Mom's Carrot Cake Broken Pieces Dad's Mexican Wedding Cakes Peach Melba Trifle Bre's French Fry Casserole Bre's Pineapple Cheesecake Frosting Maria's Corn Dip Poppyseed Chicken Mom's Pierogi Dough Mix: 8 C Flour 1 1/2 C Shortening 1 1/2 C mashed potatoes 8 egg yolks 1 C water 1 tsp salt Cover and chill. Roll into small balls. Roll out into circles. Put filling of choice onto one half and fold other half over like a turnover. Seal edges carefully. Boil in salted water until dough is cooked - a few minutes. These may be frozen at this point or fried in butter and eaten. top Martha White's Cheesy Cornbread Preheat oven to 400 degrees. Put an oven proof skillet in the oven to heat. In a bowl mix: 1 packet of Martha White Sweet Cornbread 1 packet of Martha White Buttermilk Cornbread 1 Small can of creamed corn 1 1/2 C buttermilk 2 Eggs 2 T Vegetable oil 2 T Flour Get ready 1 stick butter 2 C Grated sharp cheddar cheese Pull the skillet out of the oven and melt the butter in it. Pour in the batter. Sprinkle with the cheese Bake 22 minutes. top Zucchini Relish 10 C Ground zucchini 4 C Ground onions 2 Ground green peppers 5 T Canning salt Put in pan and let set overnight in cool place. Rinse with clear water and drain. Add to above: 2 1/2 C White vinegar 1 T Nutmeg 1 t Tumeric 1 T Dry mustard 1 T Cornstarch 1/2 tsp Black pepper Put on stove and bring to boiling. Turn down and simmer for 1/2 hour. Put in pint cans and waterbath for 10 minutes. (1/4 inch headspace). Makes 6-9 pints. top Easy Cobbler Preheat oven to 350 degrees. Melt 1/2 stick butter Mix with: 1/2 C Sugar 1 Beaten egg 1/2 C Flour 1 tsp Baking powder Spoon over 1 pint of fruit. Fruit can be sweetened or sprinkled with cinnamon to taste. Bake at 350 degrees for about 40 minutes. This is good doubled. top Vanilla Wafer Cake Preheat oven to 325 degrees. Grease and flour tube pan. In a bowl mix: 2 sticks Margarine 2 C Sugar Beat in one at a time 5 Eggs Crush 1 12 oz. Box of vanilla wafers Add alternately with 1/2 C Skim milk Add: 1 7 oz package angelflake coconut 1 C Chopped pecans Put into tube pan and bake at 325 degrees for 1 hour and 15 minutes or until done. top Mom's Carrot Cake Preheat oven to 350 degrees. In large saucepan mix: 2 1/4 C Sugar 2 C Water 1 1/2 T Shortening 2 ¼ C Grated carrots 1 C Raisins Bring mixture to a boil and simmer for 20 minutes. Let cool. In a mixing bowl mix: 3 C Flour 1 tsp Salt 3 tsp Baking soda 1 tsp each Cloves, cinnamon, and nutmeg Fold into liquid mixture Add: 1 C Applesauce 1 C Nuts Stir Put into greased and floured pans. Bake at 350 degrees for about 1 1/2 hours. top Broken Pieces Preheat oven to 400 degrees. Ingredients: Saltine crackers (about 1 tube) (I tried graham crackers and loved it that way, too) 2 sticks Butter 1 C Sugar 4 oz Milk chocolate chips 4 oz Semi-sweet chocolate chips (I like more of each) Finely chopped nuts (about 1 cup) Line jelly roll pan (15 ½ x 10 ½) with aluminum foil. Line saltines (or graham crackers) to edge of pan, covering completely and breaking pieces if necessary. Melt butter, then mix melted butter and sugar. Bring to a boil over medium heat stirring constantly. Cook 3 minutes. Pour mixture evenly over crackers. Bake 7 minutes. Remove from oven, sprinkle the chips evenly over the crackers. After the chips begin to melt, spread evenly over the crackers. (I stick it back in the oven with the heat turned off to help melt the chips-I seem to have trouble getting them to melt enough to spread). Sprinkle the nuts over the top. (I press them down being careful not to touch the melted sugar-it's HOT.) Chill in the refrigerator until hard. Break into pieces. top Dad's Mexican Wedding Cakes Preheat oven to 350 degrees. Mix: 1 pound softened butter 1 C powdered sugar 1 tsp vanilla Add: 3 1/2 C flour a little at a time 1 C finely chopped nuts - your choice - he used walnuts Roll dough into small balls - approximately 1 1/2 inches in diameter Put on cookie sheet and press with thumb to flatten. Bake 15 minutes. top Bre's French Fry Casserole This recipe was created by my niece and is sooooo good and easy. Preheat oven to 350 degrees. Bake following package directions until a little more than half done: 1 regular sized bag of frozen seasoned french fries or potato wedges. If you use the seasoned potatoes, you don't need any additional seasonings, otherwise season to taste. Mix with enough Ranch salad dressing to coat the potatoes but not be runny. Put into a 9" x 13" glass baking dish (or any size that is not too deep). Sprinkle with your choice of shredded cheese - cheddar, colby jack, fiesta blend, etc. Bake 10-15 minutes until bubbly. Enjoy - and don't worry about your diet. top Bre's Pineapple Cheesecake Frosting This recipe was also created by my niece. An excellent and easy dessert. In a mixing bowl, mix by hand: 1 4-serving package of Cheesecake Instant Pudding mix. 1 12 oz container of thawed Cool Whip 1 20 oz. can of crushed pineapple, undrained Spread in between angel food or pound cake layers or cut up cake and layer in a trifle dish. Garnish with anything you like! She used frozen mixed berries and peaches. Banana's are good too. Keep in the refrigerator until ready to eat. This is a very festive looking dessert and would be good for any kind of party. top Maria'a Corn Dip Preheat oven to 350 degrees. In an oven safe 2-qt baking dish mix the following ingredients: 1 bag of frozen shoepeg or super sweet corn 1 – 8oz package of softened cream cheese 2 cups cheddar cheese 1 can green chilies After all ingredients are mixed together in the baking dish, cook in the oven for 30-45 minutes until mixture is bubbly. Allow to cool slightly and serve warm. top Poppyseed Chicken Preheat oven to 350 degrees. Ingredients needed: 2-3 chicken breasts (depending on size) 1-2 cups white wine or chicken broth 4-6 cups water 1 can cream of mushroom soup 6 oz of softened cream cheese (2/3rds of a normal stick) 1/2 cup water 1 tblsp. Poppyseeds 1 tsp. Garlic powder 1 tsp. Onion salt Salt and Pepper to taste 1 sleeve of Townhouse crackers - crushed In a large pot bring the white wine/chicken stock and 4-6 cups water to a boil and add chicken breasts. Cook chicken breasts until fully cooked, 10 mins or so. Once it is cooked, shred the chicken (I have found using 2 forks to pull apart works the best). In a large bowl mix together the cream of mushroom soup, cream cheese, and water. Add poppyseeds and other spices to taste. Add shredded chicken to the mix and spoon into a 9in baking dish. Sprinkle crushed crackers over the top of the mixture and bake for 45mins or until crackers are browned and mixture is bubbly. top