Preheat oven 375 degrees, Combine flour, baking soda, and salt, in a small bowl and set aside. Mix butter, sugars, and vanilla extract in large bowl until creamy. Add eggs and beat well. Gradually add in the flour mixture, mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 9-11 minutes or until golden brown. Enjoy!
1 large can of sliced peaches in syrup (juice undrained)
1 tsp. vanilla extract
First make the batter mixture. Mix sugar and flour in a bowl, slowly add milk and vanilla, beat well. Add the melted butter and mix and set aside. Pour fruit and juice into a round casserole dish. Dump the batter over the fruit, do not stir it. Bake in 375 degree preheated oven for 30 -35 minutes until golden brown on top.
I like to serve it warm. Note: You can use any canned fruit of your choice. Enjoy!
Put several squirts of ketchup in a bowl, about 1/2 cup or so, (add more or less for the amount you'll need for your size family), mix in prepared refrigerated Horseradish a teaspoon at the time, (I usually put in 2 or 3 teaspoons) you add the amount you'd like, until it suits your taste and becomes the consistency that you'd like it to be. That's it! Enjoy with Shrimp!
Wash and soak dry peas in a bowl overnight. The next day, rinse peas and place in the crockpot. Now in a skillet cook bacon on medium heat until there is some grease in the pan but not until it is crispy. Pour this over the peas. In a glass measuring cup add a cup of water and the chicken bouillon cube, microwave for 1 1/2 minutes....now stir this until chicken bouillon cube is dissolved, pour this in the crockpot, add salt, shortening or bacon fat and chopped onion. Cover with water and cook in crockpot on high for around 4-6 hours or on low for around 6-8 hours. Serve with Cornbread (See recipe archives in sidebar for my cornbread recipe) Enjoy!
I use a crock-pot to cook this in For this recipe you will need:
Large block of Velveeta Cheese (I believe it is 2 pounds)
1 can of Rotel (tomato and green chilies)
1 can cream of mushroom soup
Chop the velveeta into cubes, and place in crockpot, pour rotel and cream of mushroom soup over the cheese. Stir together. Set the crockpot to low temp and cook stirring occasionally until it is melted. it will take about around 30 mintues to an hour or so. Pour into serving bowls and serve with tortilla chips. Enjoy!
Package of Cocktail Smokies (tiny sausage wieners)
2 packages Refrigerated Cresent Rolls
Preheat oven to 375 degrees or according to your cresent roll cooking directions...Unroll package of cresent rolls, and cut into pieces that will fit around the cocktail smokies. Wrap the cocktail smokies, place on a baking sheet and cook for about 8-10 minutes or according to the cresent roll cooking instructions. Enjoy!
Preheat oven to 275 degrees. Cream butter, margarine and sugar together until smooth, slowly add flour until smooth, add pecans and vanilla flavoring. Shape into 1 inch balls. Bake on ungreased cookie sheet at 275 degrees for 1 hour. Yes, you read it right 1 hour. When done, dip the cookies in powdered sugar when they are still warm and again when the cookies cool. Note: I use a zipper bag for my powdered sugar to make it easier and faster to coat the cookies. Enjoy!
Wash meat and put it into the crock pot, add potatoes, carrots, onion, stewed tomatoes (if adding them), corn, green beans, and barley (if you are adding it) then in a large measuring cup, mix water with the seasoning pack and pour it into the crock pot. Stir together. Cook on high for 5-6 hours, or on low for 6 to 8 hours. This is an economical and easy way to feed a crowd. Serve with Garlic Bread or French Bread Enjoy!
Ground Beef (1 to 2 pounds depending on how many people you will be serving)
12 oz. bottle of Chilli Sauce (found in the condiment section of the grocery store, near the ketchup ect)
2 cups of Grape Jelly
Salt, Pepper, Garlic Powder, Dried Onions
Put the ground beef in a large bowl, generously sprinkle with salt, pepper, garlic powder, and dried onion. Mix together and then form the ground beef into 1 inch round balls. Place them in a skillet, cook on medium heat until they are well browned and no longer pink inside. Remove from skillet and drain on a plate. Now, in the same skillet, add the bottle of chilli sauce and grape jelly. Stir these together until they are melted and are mixed well. Put the meatballs back into the skillet and gently stir them in the sauce. Simmer covered on low for a couple of hours, stirring occasionally....the longer they cook the better flavor they will have. Serve these warm with toothpicks nearby. Enjoy!