The Resource Center: Goodies

Goodies
If you're like me, you love food! Especially sweets. heehee! Here is the place to see, share and try new ones!! Some of our favorites! Check them out!!
18 Carrot Cake
Bacon and Onion Popcorn
Bailey's Irish Cream Mousse Pie #1
Beef (or Hamburger) Stroganoff
Buttermilk Glaze
Buttermilk Pie
Chicken and Cheese Quesadillas
Chicken, Broccoli, and Potatoes
Chicken Cordon Bleu
Cream Cheese Cookies
Cream Cheese Frosting
Double Layer Pumpkin Pie
Dump Cake
Foolproof Dark Chocolate Fudge
Fruit Dip
Ice Cream Pie
Kisses
Mexican Dip
Mice in the House!!!
Peanut Butter Fudge
Pineapple Stuffing
Pork and Apples with Honey Mustard Glaze
Reese's Chewy Chocolate Cookies
Reese's Peanut Butter Cups
Roast with Mushrooms
Salisbury Steak (Easy way)
Salsa Chicken
Triple Treats Candy
Tut's Toffee
The Unknown Cookie Recipe
Vanilla Popcorn

If you have any If you have any scrumptious recipes that you would like to see here, send them to me!! I will add it in ASAP!!
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18 Carrot Cake

Sift all these together:
2 c Flour
2 tsp. Baking Soda
2 tsp Cinammon
1/2 tsp Salt

Beat together in separate bowl then mix with flour mixture:
3 eggs
3/4 c Applesauce
3/4 c Buttermilk
2 c Sugar
2 tsp Vanilla

1 small (8 oz can) pineapple drained
2 c grated carrots
1 c coconut or 3 1/2 ozs
1 c nuts

Preheat oven to 350 degrees. Use greased 9x13x2 baking pan. Bake 50-55 min. Use toothpick to see if done. Take cake from oven, pour hot Buttermilk Glaze (found on this page) over cake. Let cool till glaze is absorbed (poke holes in cake with toothpick to help absorb). Ice with Cream Cheese Frosting (also found on this page). Word is it tastes better the second day. ENJOY!!

Bacon and Onion Popcorn

(4 servings)

4 slices bacon
1 small onion, finely chopped
1 Tbsp. corn oil
1/2 c. popping corn
Salt to taste

Over low heat, cook the bacon in a skillet until crisp. Place the bacon on paper toweling to cool and crumble into small pieces.

Remove all but 1 T. of bacon fat from the pan and reserve. Saute the onion in the tablespoon of fat until lighlty browned. Remove from the heat and reserve.

Place 2 T. of the reserved bacon fat in a large, heavy-bottom pot or a popcorn popper. Add the corn oil to the pot and 1 kernel of popcorn. Heat over high heat until the kernel pops. Add the remaining popping corn and toss with fat. Cover and shake the pot gently. When you hear continuous popping, lower the heat and keep shaking (keep the lid slightly open to allow some steam to escape) until the popping subsides.

Remove from the heat and stir in the sauteed onion and the crumbled bacon.

Season to taste with salt.
Per serving: 168 cal.

Bailey's Irish Cream Mousse Pie #1

Servings: 4

3 ea Eggs, separated
3/4 cup Bailey's Irish Cream
1 cup Walnut meats, chopped
1/8 tsp Salt
2 cup Kool-Whip
2 Tbsp Shaved chocolate *

* Semi-sweet. -- Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though). Note: Hazelnuts can be substituted for the walnuts.

Beef (or hamburger) Stroganoff

1 to 2 lbs hamburger or 2 lbs of beef cubed
1-1/2 c Sour cream
1 can mushrooms (optional) or you can use fresh
1 can cream of mushroom soup
1 squirt (about 1 Tbsp) Catsup
Cooked noodles or rice to serve it on top of
1 onion

Sautee up the hamburger or beef and strain
Sautee up the mushrooms and some onion (to taste)
Combine meat, mushrooms and onion back in frying pan over low to med heat. Salt pepper and garlic to taste. Pour on cream of mushroom soup. Heat until bubbling.
Remove from heat and add sour cream
Serve over rice or noodles

Buttermilk Glaze

1 c Sugar
1/2 tsp Baking soda
1/2 c Buttermilk
1 stick Butter
1 Tbsp Corn syrup
1 tsp Vanilla

Combine all but vanilla. Bring to a boil for 5 minutes. Then add vanilla. Take cake from oven. Pour hot glaze over cake. Cool till glaze is absorbed (poke holes in cake with toothpick to help absorb).

Buttermilk Pie

1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick
1/3 c. oleo (melted)
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease pie plate. Beat all ingredients until smooth (30 seconds in blender on high). Pour into plate. Bake until knife inserted into center comes out clean (about 30 minutes).

Chicken and Cheese Quesadillas

Roughly 4 pieves of chicken - any type that can be cut into small pieces
1 packet taco or fajita seasoning
at least 8 ozs of cheddar cheese - this depends on how cheesy you want them
1 bag of small tortilla shells - the fajita ones work well, but taco ones will work too.
Salsa, diced onion (Optional)

First grate up all of your cheese. Then cut the chicken into bite sized pieces and place in skillet. Fry up the chicken until done. While this is cooking sprinkle it with enough of the taco or fajita seasoning to taste. When it is done put it in a bowl to the side and clean your frying pan. Spray the bottom of the frying pan with some sort of nonstick spray. I put the burner on Med/Low. You want it warm enough to melt the cheese but be careful to not get it too hot because tortillas burn. Lay one tortilla shell down. Scatter chicken on it. Not all of your chicken because you will be making about 4 of these. Then sprinkle some of your cheese on top of the chicken. Enough cheese to cover the shell. Then lay another tortilla shell on top. When the cheese is partially melted flip it over to brown the other side. When the cheese is all melted it is done. Slide it onto a plate and start the next one. Cut it like a pizza. If you use salsa or onion add it when you add the cheese.

Chicken, Broccoli and Potatoes

4 pieces of chicken
1 can Cream of mushroom soup
Mayonnaise
4 or 5 Potatoes
1 bag of frozen Broccoli or 1 head of Broccoli
4 - 8 ozs Cheese (depending on how cheesy you want it)
Mustard

Preheat oven to 375 degrees.
Grate the cheese
In small bowl mix the whole can of soup and roughly 1/3 c Mayonnaise (You may want to use more mayonnaise. Use enough to suit your taste) and just a touch of mustard.
Cut the potatoes up into a little larger than bite size pieces.
Cut up the broccoli if it is fresh into little florets.
Place chicken in baking dish and then scatter the potatoes and broccoli on top of it. Now pou/spread the soup mixture over the top. Bake at 375 for about an hour, depending on you chicken, for the last 10 minutes (just long enough for it to melt) sprinkle the cheese on top. Serve.

Chicken Cordon Bleu

Boneless chicken breasts
Italian dressing
1 egg
water
Swiss cheese (or other type of cheese)
Ham (opp)
Bread crumbs (Italian)

Use as many pieves of boneless chicken breasy as you need. Marinate them for at least an hour in Italian dressing. I usually pour the dressing in there so they marinate as they defrost. It saves time. Now butterfly them. (Butterfly means to basically cut them almost in half the long way.) In the middle place a piece of swiss cheese and if you wish a slice of ham. You can use other types of cheese too. Now in a bowl mix some of the Italian dressing, an egg, and some water. In another bowl put your bread crumbs. Dip your stuffed chicken into the water mixture and then bread it. Place them on a cooking dish and bake at 375 for roughly 45 minutes or until done.

Cream Cheese Cookies

3 ounces cream cheese
1/2 cup margarine
1/4 cup sugar
1 1/2 cups flour
Confectioner's sugar
Cherries, pitted and sliced in half, or walnuts, for decoration (optional)

Mix the cream cheese, margarine, and sugar together to soften. Add flour and blend. Form into small balls and place half a cherry or a walnut on top of each. Bake on greased cookie sheet at 400 degrees F for 10-15 minutes, until browned. Sprinkle confectioner's sugar on top while still warm from the oven.

Makes about 1 dozen

Cream Cheese Frosting

1 stick Butter (room temp)
1 8 oz Cream cheese (room temp)
1 tsp Vanilla
2 c Powdered sugar
1 tsp Orange juice

Cream together and frost.

Dump Cake

Yellow cake mix
20 oz. crushed pineapple
20 oz Cherry pie filling
1/2 bag coconut (optional)
1/2 bag chopped nuts (Optional)
2 sticks butter

Grease 13x9 pan
Put filling, pinapple, cake mix, coconut, nuts in the pan, just dump it in there kind of spreading it around.
Pour melted butter on top
Bake at 350 for 1 hour.

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 prepared Graham Cracker crust
1 c. milk
1 can (16 oz.) pumpkin
2 (4 serv.)pkgs. French Vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

1. Mix cream cheese, 1 Tbsp. milk, & 1 Tbsp. sugar in large bowl until smooth. Gently stir in Cool Whip. Spread in bottom of pie crust

2. Pour 1 c. cold milk into large bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk until well mixed (mixture will be thick.). Spread over cream cheese layer.

3. Refridgerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store in refridgerator.

Foolproof Dark Chocolate Fudge

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz) can of Sweetened Condensed Milk (not evaporated)
1/2 to 1 cup chopped nuts
1 1/2 tsps. vanilla extract

Melt chips with condensed milk and salt over low heat. Remove from heat and stir in nuts and vanilla. Spread evenly into aluminum foil-lined 8 or 9 inch square pan. Chill 2 hours until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store at room temp. Makes about 2 lbs.

Fruit Dip

8 oz. Pkg cream cheese
Large or small jar of marshmallow cream (depending on taste)
Just blend one 8 oz. package of cream cheese with a large or small jar of marshmallow cream (it just depends on how sweet you like it, I prefer the lg. jar personally). This stuff is good with peaches, bananas, strawberries, etc.

Ice Cream Pie

1 qt ice cream *mint chocolate chip, cookies and cream or chocolate chip)
Oreo cookie premade pie shell or any chocolate pie crust
Hot Fudge topping
Whipped cream
Almonds

1. Place ice cream in a bowl to soften for 1/2 hour to 1 hour.
2. Mash ice cream into crust
3. Refreeze ice cream (4 to 5 hours or overnight)
4. Spread cold hot fudge topping on top and put back in freezer
5. Just before serving add whipped cream and almonds
8 if making two pies its easier to cut a gallon box of ice cream in 1/2 to soften and use half for each pie.

Kisses

Makes about 36 1-inch kisses

Preheat oven completely to 375 degrees.
Whip until frothy: 2 egg whites
Continue to beat while adding gradually: 1/2 cup sugar
When the mixture is quite stiff, fold in: 1/2 cup chopped nuts and cinnamon
Drop from a teaspoon onto a greased cookie sheet and put into the oven.
* Immediately turn heat off, and do not open over door for at least 1 1/2 hours, preferably overnight.

Mice in the House!!!!

Take marashino cherries with stems, dipped them in chocolate (the stems too!) and laid them on their sides. Then you use the chocolate to stick a Hershey's kiss on the bottom of each cherry and they look like little mice. She had to let them harden and dip the cherries twice to get them fat enough, but they were adorable!!! And mighty tasty too!! She used red decorator gel to make eyes and the stem looks just like a tail. I thought they were cool. She said they look really funny on a cheese tray.

Mexican Dip

1 pt Sour cream
1 jar Salsa (mild medium or hot)
1/2 package of Hidden valley ranch original ranch dressing

Mix together and chill.

Peanut Butter Fudge

2 c. sugar
2/3 c. milk
1 Tbsp. corn syrup
3 Tbsp. butter
1 tsp. vanilla
1 c. peanut butter

Cook 2 c. sugar, 2/3 c. milk, 1 Tbsp. corn syrup to safe boil stage. Take off burner
Add 3 Tbsp. butter, 1 tsp. vanilla, 1 c. peanut butter
Pour into buttered dish. Cool

Pineapple Stuffing

1 stick Butter (1/2 cup)
1 c Sugar
4 Eggs
1 20 oz can of crushed pineapple
5 fresh white bread slices

Preheat oven 350 degrees. Butter 1-1/2 qt. casserole dish. In a bowl beat the butter with sugar until fluffy. Beat in eggs and beat high with a mixer for 1 minute. Fold in draines pineapple. Mix well. Then fold in bread crumbs. Pour into prepared dish and bake for 1 hr.

Pork and Apples with Honey Mustard Glaze

1 c Orange maramalade
2 Tbsp Coarse ground mustard
2 Tbsp Honey
2 Tbsp Butter

Combine all these ingredients and cook over medium heat until mixture is bubble. Serve over sauteed apples and pork.

Reese's Chewy Chocolate Cookies

1-1/4 c (2-1/2 sticks) Butter
2 c Sugar
2 Eggs
2 tsp Vanilla
2 c Flour
3/4 c Hershey's cocoa
1 tsp Salt
1-2/3 c Reese's peanut butter chips
1 c Finely chopped nuts (Optional)

Heat oven to 350 degrees. In large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir together flour, cocoa, baking soda, and salt. Gradually add butter to mixture, beating until well blended. Stir in peanut butter chips and nuts. Drop round teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. Do not over bake. Cookies will be soft. Set for 1 minute. Cool completely.

Reese's Peanut Butter Cups

8 oz. milk chocolate Hershey's bar or
12 oz. milk chocolate chips
1/4 c. powdered sugar (or to taste, but nothing below 1/4 c.)
2 c. creamy peanut butter (or to taste, it doesn't come out as good with chunky peanut butter)
Foil cake cups

Melt chocolate with 1/2 c. of peanut butter
Melt peanut butter with 1/4 c. powdered sugar (or to taste)
Pour some chocolate into the foil cups, let chocolate get firm, then peanut butter, let that firm up some and then the rest of the chocolate on top
Enjoy!!!

Roast with Mushrooms

4-5 lb Boneless Chuck Roast
3 cans of Golden Mushroom Soup
Large Onion
1 8 oz can of Mushrooms
Extra wide heavy duty tin foil
Garlic Powder
Salt/Pepper

Take 2 very long sheets of tin foil (about 2 ft. each piece) and lay them as a cross on your table. Put your roast in the middle of the cross. Generously sprinkle garlic powder, salt and pepper all over the roast. Spread all 3 cans of soup on the top of the roast (it will be thick) slice your onion into rings and lay all over the top of the soup and then your can of mushrooms of them.
Take the inside piece of tin foil (the one closest to the roast) and take the ends straight up to meet over the roast, roll them. Now take the other piece of tin foil that is still laying flat the opposite way and repeat the same process. This is what makes the roast SO tender and juicy. Put the roast in a shallow baking pan in a pre-heated oven at 350 degrees for about 4 hours (if the roast is frozen drop the temp to 325 and put it in for 6 hours). Put the roast on a platter. Pour all of the juice and gently scrape the bits of meat off the tin foil into a pan. Bring to a boil and thicken with flour and water mixture. This is the best gravy. Cook u psome egg noodles for the gravy and serve!

Salisbury Steak (the easy way)

Make up hamburgers like you normally would. (Hamburger, seasoned salt, half an egg, breadcrumbs, parsley and some sort of wine an pepper sauce. Form into patties)
Fry these up and strain most of the grease, but keep all the hamburgers in the pan.
Pour cream of mushroom soup over the hamburgers and heat until soup is warm flipping the burgers occasionally.

Salsa Chicken

1 whole fryer chicken
1 bottle of any salsa
1 stick of butter
Garlic Salt (to taste)
Salt (to taste)
Pepper (to taste)
Onion

Preheat oven to 350 degrees.
Cut Onion in half. Stick half onion and 1/4 stick butter in chicken.
Salt, Garlic salt, Pepper to taste.
Put 3/4 bottle of salsa on chicken.
Cut remainder of butter into cubes and place in different areas of the pan.
Cook for 1 hour with foil on. Then cook without foil for 30 min.
Baste to liking during cooking.

Triple Treats Candy

One 11 1/2 oz. pkg (2 c.) Nestle milk chocolate morsels
2 tsp. vegetable shortening
One 14 oz. pkg caramels
3 Tbsp. butter or margarine
2 Tbsp. water
1 c. coarsely chopped peanuts

Melt over hot (not boiling) water, Nestle milk chocolate morsels & vegetable shortening. Stir until morsels melt & mixture is smoot. (Hint: use double boiler) Remove from hear. Pour half (1/2) of melted chocolate in 8" foil lined greases square pan. Spread evenly. Refridgerate til firm about 15 min. Return chocolate mixture to low heat. In large sauce pan (hint: use double boiler)combine caramels, butter & water. Stir until caramels melt & mixture is smooth. Stir in peanuts until well blended. Pour into chocolate lined pane. Spread evenly. Refridgerate until tacky, about 15 min. Top with remaining melted chocolate; spread evenly to cover caramel filling. Return to refridgerator & chill until firm, about 1 hour. Cut into 1'x2" rectangles. Refridgerate until ready to serve. Makes about 2 1/2 dozen candies.

Make sure you keep refridgerated until all is gone. If you leave it out for long periods of time the caramel will start to melt & "ooze" all over the place.

Tut's Toffee

1 box of saltines
2 sticks of butter
1 Cup of brown sugar
1 bag of semisweek chocolate chips
1 Cup of chopped walnuts

- Line cookie sheet with foil - fold up sides of foil so "good stuff" won't drip out
- Place saltines on sheet 5 across and 7 down
- Combine 2 sticks of butter and 1 Cup of brown sugar in microwavable dish
- cook on high for 4 minutes
- Stir well until combined and pour over crackers - mixture will be very HOT
- Bake for 20 minutes in 350 degree oven
- While warm - sprinkle chocolate chips over the cracker, brown sugar mixture and let melt
- Spead with spatla and sprinkle with chopped walnuts
- Chill in refrigerator and break into bite-sized pieces

The Unknown Cookie Recipe

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1tsp salt
1 tsp baking soda
3 cups of Oats
3/4 cup flaked coconut
6 oz of chocolate chips
Walnuts
(either of the last two are optional, I use chips but no nuts)

Cream Sugar eggs and butter together
Mix in soda and salt
mix in sifted flour
add coconut
add oats
add chips/nuts

350 for 13 min makes about 4 doz

Vanilla Popcorn

(4 servings)

2 Tbsp. vegetable oil
1 vanilla bean, seeds scraped and reserved
1/2 c. popping corn
2 tsps. superfine sugar
Salt to taste
2 Tbsp. melted butter (optional)

Heat the vegetable oil in a large, heavy-bottom pot or popcorn popper along with the split, scraped pod of the vanilla bean and 1 kernel of popping corn. Heat over medium high heat until the kernel pops. Remove the vanilla pod.

Immediately add the remaining popping corn and toss with the oil. Place the lid on the pot and shake gently until you hear the corn start to pop. Then shake more vigorously. When the popping becomes continuous, lower the heat and keep shaking (keep the lid slightly open to allow some steam to escape) until the popping subsides.

Add the seeds from the vanilla bean, the sugar and salt. Toss well. Drizzle the melted butter over the top and toss again.
Per serving: 163 cal.

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