Cheese Ball

From Grandma S.

2- 8oz. cream cheese blocks, softened
1 small can crushed pineapple, drained
1 small green onion, diced
1 small onion, diced
1 tsp. Lawry's seasoning salt

Mix well, form into ball.
Roll in crushed walnuts.

Serve chilled with assorted crackers.

{LDM}

Bleu Cheese Onions

It's no secret Bleu cheese is my favorite. Just how many recipes can I find with it as its star ingredient?

6oz. crumbled bleu cheese
2 T. Worcestershire sauce
1/2 tsp. dill weed
1/4 tsp. pepper
2 large yellow onions, sliced into thin rings
6 T. melted butter

In food processor, combine cheese, Worcestershire, dill, and pepper.
Process until blended.

Place onion in ungreased 9 x 13 baking dish. Drizzle with butter, and top with tablespoons of cheese mixture.

Bake uncovered @ 425* for 20-25 minutes or until golden brown.

Serve immediately over hot steaks and mushrooms!

{LDM}

Rice Pudding

From Great-Grandma Pancake.

4 eggs
1 1/2 C. milk
5 T. sugar
1 tsp. vanilla
2 C. cooked white rice

Mix all together. Bake in buttered dish @ 325* for 1 hour.

Sprinkle generously with cinnamon and sugar as serving.

{LDM}

Chinese Chicken Salad

From Great-Grandma S.
It's true my Grandma S. is my culinary heroine- don't tell your Grandma G. that! This is a recipe my Gram tried out of a magazine or newspaper and told me, I don't know. It's OK. Maybe it's gross. Thought I'd try it, decide for yourself! Gross ... very, very unlikely if it comes from her kitchen.

3 chicken breasts, seasoned with salt & pepper
4 green onions, chopped
2 T. sesame seeds
1/2# wonton skins, sliced thin
1/4 C. vegetable oil
2 T. sliced almonds
1 head iceberg lettuce, cut into strips

Dressing:
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 C. peanut oil
1 T. sesame oil
4 T. vinegar
Mix well, store in tightly sealed jar.

Cook the chicken until no longer pink. Cut into thin slices.
Pour vegetable oil in deep skillet or dutch oven. Deep-fry wonton skins in hot oil until browned. Drain well on paper towels.
In separate skillet, saute almonds and sesame seeds in 1 T. butter until browned, careful not to burn. Also drain on paper towels.

Toss everything together, and pour dressing over immediately before serving.

{LDM}

Garlic Bread

This recipe came from a famous resort in my hometown, which has been open since 1969.

1 loaf frozen white bread dough
1/4 C. butter
1 egg, beaten
1 tsp. fresh parsley flakes
1/4 tsp. salt
1/2 tsp. garlic powder

Thaw dough and cut into walnut-sized pieces. Mix together butter, egg, parsley, salt, and garlic.
Dip dough pieces into butter mixture and place in greased 9 x 5 loaf pan.
Cover and let rise until doubled in size.

Bake @ 375* for 30 minutes.
Cool in pan for 10 minute and remove.

{LDM}

Pear & Bleu Cheese Salad

From Mama's cousin C.

1 head Romaine lettuce, torn into chunks
1 red pear, sliced thin
1 green pear, sliced thin
1/2 C. crumbled Bleu cheese

Vinaigrette:
1/3 C. vegetable oil
1/4 C. cider vinegar
2 T. sugar
1 clove minced garlic
1 tsp. Dijon mustard

Mix well in tightly sealed jar.

Arrange Romaine in large bowl. Add pear slices and Bleu cheese. Mix dressing well, and pour over salad just before serving.

{LDM}

Jill's Scones

From Grandma G.
Scone is just a fancy type of breakfast pastry. I hope you love coffee as much as your grandma and I so we can drink gallons while we eat our {fancy} scones!

4 C. flour
4 T. sugar
6 tsp. baking powder
1 tsp. salt
1/2 C. cold butter
1 tsp. extract flavoring (almond, vanilla, etc)
2 eggs
1 pint Half 'n' Half

Mix dry ingredients together. Cut in butter with pastry blender/whisk.

Add other ingredients to create {fancy} scones such as:
1 C. blueberries
1/2 C. chocolate chips
1 sliced banana
1/2 C. dried apricots, cherries, or craisins

Into a 2 C. measuring cup, break 2 eggs and add enough half 'n' half to measure 1 1/2 C. To that, add extract.
Beat with fork and add to dry ingredients. Mix lightly with hands to form into 12 balls on greased cookie sheet.
Flatten balls to 1" thick. Sprinkle with raw baking sugar.

Bake @ 450* for 12-15 minutes.

Serve fresh out of the oven with jam, butter, or fresh berries and cream!

{LDM}

Ambrosia Salad

Really reminds me of being a kid- especially around Easter!

11oz. can drained mandarin oranges
13oz. can drained pineapple
1 C. flaked coconut
1 C. sour cream
1 C. mini-marshmallows

Mix well, chill several hours before serving.

{LDM}

Beef Stew

From Grandma S.
You know your Grandpa T. doesn't care for many vegetables, so this stew has been modified to suit his tastes! I like to add green peas, white onion, and celery!

1 1/2# beef stew meat
5 carrots, peeled
7 potatoes
3 T. beef stock
Onion powder, to taste
Black pepper, to taste

Season meat with onion and pepper, cover with water. Bake stew meat in oven @ 350* for 30 minutes.
Remove meat from drippings, set aside.
Dice carrots and potatoes, bring to a boil. Cook for 20 minutes.
Drain vegetables, set aside.

Add 1/4 C. to 1/2 C. flour to vegetable water to make it thick, stirring with a fork.
Pour into meat drippings slowly, to make thick.
Add 3 T. beef stock, until desired flavor reached.
Season with onion powder and black pepper.
Add in meat and vegetables, transfer to large crockpot and cook on HIGH for 6 hours.

Serve with buttered white bread or rolls!

{LDM}

Baked Potato Soup

2 sticks of butter
1/2 C. flour
4 C. heavy whipping cream
2 C. milk
2 chicken bouillon cubes
4 large baked potatoes, chopped
1/2 tsp. black pepper
1/2 tsp. thyme
salt to taste

Garnish:
Sour cream
Cheddar cheese
Bacon bits
Chives

Melt butter in saucepan over low. Add flour slowly to butter and cook over medium for 10 minutes, stirring frequently.
Bring cream, milk, and bouillon to a boil in separate saucepan. Remove from heat and by using a tablespoon at a time, slowly add the butter and flour mixture to cream mixture until creamy consistency is desired. Stir constantly for 15 minutes.
Add chopped baked potatoes, pepper, thyme, and salt.
Simmer additional 15 minutes.

[if soup is too thick or rich, add in chicken stock or water to thin as desired]

Garnish as serving.

{LDM}

Oriental Chicken Dip

2 cans/pouches Swanson chicken
1/4 tsp. sugar
2 T. soy sauce
1 tsp. garlic powder
1/2 C. shredded carrots
3 green onions, chopped
2- 8oz. cream cheese, softened
2 T. milk
1 jar Kraft Sweet 'n' Sour sauce
1/2 C. cashew halves


Mix chicken, sugar, soy sauce, garlic, carrots, and onions together. Refrigerate overnight.
Mix cream cheese and milk together, and spread onto platter.
Top with chicken mixture. Pour sweet 'n' sour dressing over top.
Top with cashews.

Serve with Wheat Thins.

Rice Pilaf

From Great-Grandma S.
My grandparents had one of the first microwaves in the county ... it was a giant, brown appliance that lasted nearly 40 years.

2 C. water
1 C. long-grain rice
1/4 C. chopped green pepper
1/4 C. chopped onion
1/4 C. dried minced onion
2 T. butter
2 tsp. chicken bouillon granules

Combine all ingredients in 2 qt. microwave-proof dish. Cover tightly.
Microwave on HIGH for 5 minutes. Reduce to 50 power and continue baking for 13 minutes.
Let stand for 5 minutes before serving.

{LDM}

Pizza Burgers

An easy crock pot food.

1 1/2 # hamburger
1/4 C. diced onion
1/2 tsp. garlic powder
8 oz. tomato sauce
1/4 C. sharp cheddar cheese, shredded
1/4 C. Colby cheese, shredded
1/2 C. Velveeta, cubed
1/2 C. mozzarella cheese, shredded

Brown hamburger with onion, garlic powder, and salt and pepper to taste. Drain.
Add to skillet the rest of the ingredients except for mozzarella, cook until bubbly.
Serve mixture over buns, and top with mozzarella.

For crockpot, add cooked mixture and keep on low/warm until serving.

{LDM}

Make Ahead Potatoes

From Grandma S.
These taste like the filling of twice-baked potatoes. So good!

5# potatoes, mashed
6 oz. cream cheese
1 C. sour cream
2 tsp. onion powder
1 1/2 C. sharp cheddar cheese, shredded
Black pepper, to taste
Dash baking powder

Mix ingredients together, refrigerate for up to three days prior to serving.
Bake @ 350* for 1 hour.
In the last 15 minutes of baking, top with cheddar cheese.

{LDM}

Meringue

From Grandma G.
She can make some very pretty pies. This recipe is why.

1 T. cornstarch
6 T. sugar
1/2 C. cold water
Dash salt
3 egg whites

Mix cornstarch, sugar, water, and salt.
Cook until thick and clear.

Cool slightly, beat whites until frothy. Continue beating while slowly pouring cooked mixture over egg whites and continue beating for 5 minutes.

{LDM}

Marinated Potato Salad

From your Auntie M.

3# red potatoes (7-8 large)
1/3 C. Italian dressing
1/2 tsp. salt
1 dozen hard-boiled eggs
1/2 C. thinly sliced radishes
1 C. chopped onion

Boil potatoes in jackets (skin); drain and cool to lukewarm.
Peel and cut into cubes, pour dressing over the top. Toss to coat and refrigerate several hours.

Chop 9 eggs, add with remaining ingredients to potatoes.

In the meantime, compose the dressing:
2 C. mayonnaise
1 C. sour cream
1 tsp. salt
1/4 tsp. black pepper

Mix well, pour over potato mixture, tossing to coat.
When serving, garnish with remaining sliced eggs and fresh parsley.

{LDM}

Pork Tenderloin Marinade

From Paula Deen.

1 pork tenderloin
1/2 C. soy sauce
2 oranges
1 lime
1 T. Dijon mustard
1 teaspoon ground ginger
1 clove garlic, minced
1 T. green onion, chopped
1 T. extra-virgin olive oil


Place the pork tenderloin in Ziploc bag. Squeeze juice of oranges and lime into measuring cup. Combine remaining marinade ingredients in measuring cup and stir to combine. Pour over the tenderloin and seal bag. Marinate overnight in refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin about 35 minutes to 40 minutes over medium heat. Or roast for 45 minutes. Allow meat to sit about 10 minutes before cutting into two inch serving pieces.

While meat is grilling, bring reserve marinade to a boil in a small saucepan, them lower the heat and gently simmer until it is reduced to about 2 T. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

{LDM}

Pretzel Dip

From your buddies Big T. and Little T.'s daddy.
{Are you noticing a trend in the labels of these posts? My favorite food group is: Appetizer}

2-8oz. blocks cream cheese, softenend
3/4 C. beer
1 package dry Hidden Valley Ranch seasoning
8oz. finely shredded cheddar cheese

Mix together well; serve chilled with mini pretzels.

{LDM}

Chicken Cordon Bleu

From Grandma G.
Easy!

Layer 4 chicken breasts in 9 x 13 pan.
Cover chicken with slice of deli ham, and slice of Swiss cheese.
Pour one can of cream of chicken soup mixed with 1/2 can of water over entire pan.
Sprinkle top with 3 C. seasoned croutons or bread crumbs.
Dot with cold butter.

Bake @ 350* for 1 hour.

{LDM}

Mary's Delicious Cookies

Now, I am not sure who Mary is. It's just what the recipe card says.
I found this recipe when digging through my Grandma Pancake's recipes after she passed away. The neat thing is, the card says it's a recipe from my other Grandma, Grandma S. Oh, and yeah, it's handwritten by my mother. All the ladies in my life!
And now I am passing it onto my daughter. I love families.

1 C. butter
3/4 C. oil
1 C. brown sugar
1 C. sugar
2 tsp. vanilla
1 egg
1 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 1/4 C. oatmeal
3 1/2 C. flour
1 C. coconut
1 1/2 C. Rice Krispies
1 C. chocolate chips

Mix in order given.
Bake @ 350* for 12 minutes.

{LDM}

Chocolate Cherry Pinwheels

From your Auntie M.
Time consuming little treats, but worth it!

3/4 C. softened butter
1 C. sugar
2 eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. almond extract
1/4 C. maraschino cherries, chopped
3 drops red food coloring
1 tsp. vanilla
1 T. milk
1/4 C. unsweetened baking cocoa

Beat butter, sugar, and eggs. Beat in flour, baking powder, and salt.
Divide dough in half.
Add almond, cherries, and red color to one half. Half dough again, refrigerate into two separate cherry pieces wrapped in Saran Wrap.

Add vanilla, milk, and cocoa to remaining half of original split. Half dough again; refrigerate into two separate chocolate pieces wrapped in Saran Wrap.

Refrigerate all dough at least 45 minutes.

Take out all 4 pieces of dough and rollout separately onto wax paper, 10x7".
Refrigerate 30 minutes.
Put one cherry and one chocolate dough together and roll-up together into a log. Repeat with other dough. Wrap in Saran Wrap. Refrigerate 2 hours.

Slice into 1/4" thick slices and bake on ungreased cookie sheet @ 350* for 8-11 minutes.

{LDM}

Four Bean Salad

From Great-Grandma Pancake.

Drain one can of each:
Green beans
Yellow wax beans
Kidney beans
Lima beans

Add:
1 green pepper, diced
1 onion, diced

Combine:
1/2 C. sugar
1/2 C. vinegar
1/2 C. salad oil
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. dried tarragon
1/2 tsp. dried basil
2 T. dried parsley

Pour dressing over bean mixture; chill well before serving.

Lemon Crumb Muffins

From Grandma G.

Muffins:
6 C. flour
4 C. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 C. sour cream
2 C. butter, melted
3 T. grated lemon peel
2 T. fresh lemon juice

Streusel:
3/4 C. flour
3/4 C. sugar
1/4 C. cold water

Glaze:
1/2 C. sugar
1/3 C. fresh lemon juice

In large bowl, combine flour, sugar, baking soda, and salt.
In separate bowl, whisk the eggs, sour cream, melted butter, peel, and juice. Stir into dry ingredients just until moistened. Fill paper-lined muffin tins 3/4 full. [recipe makes 40 muffins!]

In small bowl, combine flour and sugar for streusel. Cut in cold butter until resembles course crumbs. Sprinkle over batter.

Bake @ 350* for 20-25 minutes until toothpick inserted comes out clean.
Cool 5 minutes before moving to wire cooling rack.

Whisk glaze ingredients; drizzle over warm muffins.

{LDM}

Rosemary Chicken & Vegetables

From Grandma G.
Rosemary is probably my favorite fresh herb- and this recipe highlights it best!

8 chicken drumsticks
4 large red potatoes, cut into wedges
2 large bell peppers, cut into 3/4" wedges
1 large red onion, cut into 1/2" wedges
2 T. olive oil
3 T. chopped fresh Rosemary
2 T. chopped garlic
1/2 tsp. each, salt and pepper
1/4 C. pitted, halved Kalamata olives
1/4 C. balsamic vinegar

Line 1 large baking sheet/jelly roll pan with foil.
place chicken and vegetables on pan, drizzle with olive oil; sprinkle Rosemary on top.
Add garlic, salt, and pepper. Toss to coat.

Roast 15 minutes @ 500*, remove from oven and toss mixture. Return to oven and continue baking until chicken is cooked through and veggies are tender, approximately 30 additional minutes.

Sprinkle with olives, and serve with balsamic vinegar.

{LDM}

Creamy Lime Jello

I made this when Daddy and I had a BBQ for our families the summer we got the Beagle!

8 1/4oz. crushed pineapple, reserving liquid
1 1/2 C. water (include pineapple juice)
3oz. box lime Jello
3oz. cream cheese, softened
1 C. Cool Whip

Heat liquid to boiling, pour over Jello. Stir until dissolved.
Refrigerate until Jello is slightly thickened.
Beat cream cheese in Jello until fluffy.
Mixing on low, add pineapple and Cool Whip.
Pour into pie plate and refrigerate until firm.

{LDM}

Broccoli Salad

1 bunch broccoli, coarsely chopped
1 C. chopped green onion
1 C. chopped celery
1/2# bacon, cooked crisp and crumbled
2 C. red grapes, cit in half lengthwise
1/2 C. raisins
3oz. package slivered almonds

Mix ingredients together.

Mix together;
1 C. mayonnaise
1/2 C. sugar
1 T. vinegar
Whisk until sugar dissolves.

Pour over broccoli mix right before serving.

Chicken Wild Rice Soup

From Grandma G.
Easily one of my top 5 favorite foods she prepares.

3- 10.75oz cans condensed chicken broth
2 C. water
1 C. cooked chicken, shredded
1/2 C. wild rice
8 slices cooked, crumbled bacon
1/2 C. chopped green onion
1/2 C. butter
1 T. chopped pimento
3/4 C. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning
2 C. Half & Half

In large stock pot, combine broth and water. Add rice and onion; simmer for 40 minutes.
In separate pan, melt butter, flour, and seasonings. Cook over low, stir until bubbly.
Add cream, cook 2 minutes until thick.
Slowly add cream mixture to rice mix, stirring constantly.
Add remaining ingredients, heat through.

{LDM}

Mint Chocolate Brownies

From Great-Auntie R.

Prepare family-size (9 x 13) pan of brownies according to package.

Beat together:
1 stick butter, softened
2 C. powdered sugar
3 T. creme de menthe ice cream syrup

Spread over cooled brownies.

Icing:
Melt together 1 C. chocolate chips and 6 T. butter.
Let cool slightly; spread over mint layer.

Serve chilled.

{LDM}

Raspberry Sauce for Fish

4 shallots, minced
3/4 C. raspberry vinegar
1/4# unsalted butter
Salt & pepper to taste

Saute shallots until tender.
Add vinegar over medium heat until volume is half.
Add butter in small amounts and whisk to melt until smooth.
Pour over hot cooked fish- tilapia is perfect!

{LDM}

Dirt

I remember having this at Easter as a kid ... and now we make it for your friends the same time of year!

1 package Oreo cookies, crushed
2 C. milk
3oz. box instant chocolate pudding
8oz. Cool Whip, thawed
1 package gummy worms

In bowl, whisk together milk and pudding until dissolved.
Let stand 5 minutes.
Add Cool Whip and 1/2 crushed Oreos, stir well.

In small clear plastic cups, add scoop remaining Oreos to bottoms.
Add a gummy worm.
Add pudding mixture on top, making cups 3/4 full.
Sprinkle more Oreo on top.
Add another gummy worm.

Serve chilled.