Monday, October 1, 2012

Peach Cobbler

This was one of my favorite entries in the Peach Cook-Off. It was entered by my sister-in-law, Sandy Campbell.

2 cans (29 ounces each) sliced peaches
½ cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon cinnamon, optional
1  teaspoon lemon juice
1 teaspoon vanilla extract

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup cold butter
2 eggs, beaten

Butterscotch Sauce
½ cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
¼ cup butter, melted
2 tablespoons lemon juice
vanilla ice cream, optional
Peach layer:
Drain peaches, reserving ½ cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon, lemon juice and vanilla. Transfer to an ungreased 11-inch x 7-inch x 2-inch baking dish. Let stand for 15 minutes.
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spreading evenly. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.
In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat and add lemon juice. Serve with cobbler and ice cream, if desired. Makes 10-12 servings.

Tuesday, September 18, 2012

Broccoli Salad

This easy, tasty recipe is from a friend of mine, Bea Stirland.

bacon, cooked and crumbled
grated cheese
raisins, optional

Chop desired amount of each and mix with dressing.

1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup sugar
Mix until well blended and add to salad ingredients.

Tuesday, June 19, 2012

Cereal Coconut Crunch

7 cups Golden Graham cereal
7 cups Corn Chex
2 cups nuts
2 cups wide flake coconut
Mix these together in a large bowl. In a separate pan, bring to a boil the following:
3/4 cup butter
1 cup white karo syrup
1 cup sugar
Boil for 2 minutes. Pour over cereal mixture and stir to coat. Pour onto waxed paper and spread out. Let cool and break apart. Store in airtight containers.

Friday, May 25, 2012

Mexican Dip

1 can refried beans
2 cups sour cream
1 container guacamole chip dip
1 teaspoon taco seasoning
1/2 cup chopped onions
2-3 diced tomatoes
1 can sliced olives
1 cup grated cheese
Warm the beans and spread in bottom of 9 x 13 pan. Soften sour cream, mix with guacamole and spread over beans. Sprinkle with taco seasoning. Layer onions, tomatoes, olives and cheese on top. Serve with tortilla chips.

Wednesday, May 9, 2012

California Chili

This is a recipe from my friend, Polly Stirland. It is quick, easy and delicious.

1 can tamales, take off the paper and cut each into several pieces
1 can chili
1 can corn
1 # browned hamburger
2 cups grated cheese
Mix everything together and place into a 9 x 13 pan. Bake at 350° for 30 minutes.

Wednesday, February 15, 2012

Chocolate Chip Pudding Cookies

This is a recipe from my friend, Kellie Clark. Thanks, Kellie.
2 cups butter, softened to room temperature
3 eggs, room temperature
2 cups white sugar
2 cups brown sugar
1 1/2 teaspoons vanilla
6 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 3 0z package instant French vanilla pudding
1 1/2 bags chocolate chips
Mix butter, eggs and sugars together until well creamed. In a separate bowl, mix all dry ingredients. Slowly add dry ingredients to creamed mixture and add the chocolate chips. Form into balls ( I used a size 50 ice cream scoop) and cook on parchment paper at 350° for 8 minutes on the bottom rack. Then take them out and "Bang" the cookie sheet on the counter 3 times and put them back in the oven on the middle rack for 3-5 more minutes. They should be just brown around the edges and lightly brown on the top. I bang them on the counter again before cooling them on a rack.

Tuesday, February 7, 2012

Lemon Cookies

I found this recipe on someone's blog and I apologize for not remembering whose it was.

1 box (18.25 ounces) lemon cake mix
1 large egg
zest and juice from 1 lemon
1 (8 ounce) container Cool Whip (thawed)
about 1/2 c. powdered sugar

In a bowl, combine the dry cake mix, egg, lemon juice and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky. Refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with well-sprayed parchment paper. Bake at 350° for 8-10 minutes until lightly browned.

Monday, January 23, 2012

Fortune Cookies

I made these to celebrate Chinese New Year at the Library story time tomorrow. The recipe is from Paula Deen.

2 egg whites
1/2 cup sifted flour
1/2 cup sugar
1 teaspoon almond extract
2 tablespoons water
Beat egg whites until foamy. Add other ingredients and beat until smooth. Spread 1 tablespoon of batter into a 4" circle on a cookie sheet that has been sprayed with cooking spray. Only put three circles of batter on the pan at a time. Bake at 400° for 5-6 minutes. Remove from oven. Working quickly take one cookie off the pan, put the fortune inside, fold the cookie in half and then in half again. Place in a muffin pan, repeat with the other two cookies and leave them there until they cool. These could be used as Valentines, April Fool's Day jokes, birthday parties or any other occasion. Some of the fortunes are listed below.

Don't ever be too full to eat dessert.
You will be a good friend.
Warm cookies and milk are good for you.
Take a nap with a blanket today.
Your parents love everything about you.
Hold hands when you go somewhere.
Don't take things that aren't yours.
Sleep in your clothes so you will be dressed in the morning.
When you want something special, ask your grandma.
Wash your hands before you eat.
A great person was born on your birthday--YOU.
Always obey your parents.
This cookie is not as sweet as you.

Tuesday, January 17, 2012

Omelet in a Bag

We let our kids and grandkids make these and thus, everyone can make them the way they want.

Place 2 eggs, onions, cheese, ham, bacon, hash browns or anything else you desire, in a 1 quart ziplock bag. Seal the bag, making sure all the air is out. Squish the bag with your hands until it is mixed well and drop the bags into a large pot of boiling water. Let bags boil for 13-15 minutes until eggs are cooked. Open the bag and roll the omelet out onto a plate. Make sure names are written on each bag with a black Sharpie pen.