Past Recipes From Ann's Corner
PECAN PIE BARS
2 14 oz cans sweetened condensed milk
9" graham crust
8 oz container Cool Whip - thawed
1.4 oz English Toffee candy bar, chopped
Pour condensed milk into a one quart glass measuring cup; cover w/foil. Place in 3-1/2 quart slow cooker adding water around cup to milk level. Cook covered 8 to 9 hours or until mixture is the color of peanut butter; stir with a wire whisk. Pour into graham crust; chill one hour or until firm. Spread Cool Whip over top of pie and sprinkle evenly with chopped candy bar.
Six to eight servings.
3 Packages (16 oz ea) frozen corn
2 Packages (one 8 oz and one 3 oz) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
6 slices process American cheese, cut into small pieces (I just tear it)
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours, or until heated through and cheese is melted. Stir well before serving.
Makes 12 delicious servings.
Approximately 3# of apples (I used a mix of Gala and Honeycrisp)
3 cups of sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
Dash of salt
3/4 cup water, or fresh apple cider (I used water)
Fill crockpot 3/4 full with peeled, cored, and sliced apples.
Add remaining ingredients and stir until evenly mixed.
Cover and cook on low setting over night or until the "butter" is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as "butter" thickens to prevent scorching.
Store in fridge up to 6 weeks - can freeze for longer storage.
Variation - for a less sweet apple butter, substitute 1 cup of honey for the sugar. I used 2 cups of Splenda instead of 3 cups of sugar and it is sweet. I imagine that partly depends on the kind of apples used. And I discovered I did not have any allspice but I did have a jar of Apple Pie Spice that has allspice in it so I put in 1/4 tsp of that. The apples cooked up pretty "smushy" but to speed it up to "smooth", I put it in the blender.
1 (8 oz) tube refrigerated Crescent rolls
1/2 cup sugar
1/2 cup chopped pecans (I used 3/4 cup)
1/2 cup corn syrup
1 Tblsp. butter, melted
1/2 tsp milk
Unroll the Crescent dough into a rectangle; press onto the bottom and 1/2" up the sides of a greased 13 x 9 x 2" baking pan. Seal the seams and perforations. Bake @ 375 ° for 5 minutes.
Meanwhile, in a bowl, combine the remaining ingredients. Pour over the crust. Bake for 16 - 20 minutes or until golden brown and bubbly.
Cool completely before cutting.
Yield: 2 dozen
1/2 cup butter or margarine
1-1/2 cups sugar
1 teaspoon vanilla
2 cups flour, plus a little extra for coating berries
2 teaspoons baking powder
1/2 teaspoon salt
2 cups huckleberries
1 cup chopped walnuts
Melt butter. Remove from heat & stir in sugar. Let cool.
Add eggs & vanilla; beat well.
Combine flour, baking powder & salt - add to egg mixture.
Coat huckleberries with a little flour & stir gently into the mixture along with the chopped walnuts.
Bake in a 9-1/2 x 11' greased pan @ 350 degrees for 30 minutes.
Note: The batter is very dense as it is made without milk or other liquid.
Yield: 20 servings
1 (22 oz) pkg thin spaghetti, cooked
1 bottle Italian dressing
1/2 bottle salad seasoning
1 tomato chopped
1 green pepper, chopped
1 small onion, chopped
Mix all together. Refrigerate until ready to serve. Stir.
The longer this sets, the better it gets.
This salad is one of Jennifer's favorites. This is a good salad to take camping as it goes good with any BBQ/grilled meat. This is an older recipe. I don't think they make a 22 oz package of spaghetti anymore so adjust to "close".
3/4 Cup vegetable oil
1/2 Cup sugar
1/2 Cup white vinegar
2 Packages Oriental Ramen Noodles w/seasoning packets
1 head cabbage, shredded (I used a bag of ready cut-slaw)
1 bunch green onions, chopped
1 cup sliced almonds, toasted
1 cup roasted sunflower seeds
Whisk together oil, sugar, vinegar and seasoning packets from noodles. Chill dressing overnight.
Next day: Crush noodles in a serving bowl, add cabbage, onions, almonds and sunflower seeds. Pour oil mixture over salad; toss gently.
Serves 10 to 12
(I didn't have any sunflower seeds and we thought it tasted O.K. without. This keeps good for a day or so.)
6 Boneless skinless chicken breast halves (about 1-1/2#)
6 oz Monterey Jack cheese, cut into 2 x 1/2" sticks
2 cans (4 oz each) chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 Tblsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
2/3 cup all-purpose flour
1/2 cup butter or margarine, melted
Flatten chicken to 1/8 inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken juices run clear. Discard toothpicks. Yield: 6 servings.
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
4 bacon strips, cooked and crumbled
Place chicken in a slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 4 - 5 hours or until chicken is tender. Sprinkle with bacon.
Yield: 4 servings
I served it over packaged cooked noodles.
As most of you know by now, I am a Missouri farm girl. My Dad always raised hogs so I love pork (most everything else too). Through one of our Hunter Education students this year we met a fellow Missourian, Mike. Mike grew up approximately 60 miles from where Jim and I did and he is now a veterinarian in Spokane. His son was enrolled in our class. We enjoyed visiting during class breaks and us Missourians always seem to get on the subject of food somehow. Lo and behold, his favorite food is the fried pork tenderloin sandwich too. With his permission I am sharing his recipe with you. Thanks Mike.
2 cups uncooked elbow macaroni (an 8 oz box isn't quite 2 cups)
4 T (1/2 stick) butter, cut into pieces
2-1/2 cups (about 10 oz) grated sharp Cheddar Cheese
3 eggs, beaten
1/2 cup sour cream
1 can condensed Cheddar Cheese Soup
1/2 t. salt
1/2 t. black pepper
1 cup whole milk
1/2 t. dry mustard (and I added some onion powder)
Boil macaroni in a 2 qt. saucepan until tender 7 to 10 minutes. While macaroni is cooking melt butter and shredded Cheddar together - stirring until cheese is melted.
Rinse macaroni with hot water & drain - put macaroni back into pan it cooked in and pour in the melted butter & cheese - mix well
In a large bowl, beat eggs and add in sour cream, soup, salt, pepper, dry mustard, onion powder , and milk. Stir till combined. Pour over macaroni & cheese - mix well.
Pour all into slow cooker - low setting for 3 hours. (I'm not sure this needs to cook 3 hours - just need to get it hot and some of the moisture is absorbed.
This is a Paula Deen recipe that I found on the internet. I have made this twice, taking it to pot lucks both times, and it is well received - an empty dish both times. I use slow cooker liners which makes clean up a snap.
2 cups sugar
2 cups flour
2 tsp baking soda
1 (20 oz.) can crushed pineapple, undrained
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1-1/2 cups powdered sugar
1 tsp vanilla
In bowl combine cake ingredients; mix well. Pour into greased 9 x 13" pan. Bake @ 350° for 40 - 45 minutes. (note: I thought baking this long was too long but I've only made this once. I'm going to check doneness at 30 minutes next time.) Cool completely.
For frosting: In mixing bowl combine frosting ingredients; beat until smooth. Frost cake.
This is GOOD!!!
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
1 (18-1/4 oz) package chocolate cake mix
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 9 - 11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
The recipe said you could "jazz up" these cookies by placing a chocolate kiss in the center. I did some of the cookies this way and then I put Nestle's White Morsels in some. I liked the white morsel ones better. Jennifer said she liked the chocolate kiss ones better. Guess neither were too awful as I baked them Friday afternoon and they were "finished off" by Saturday evening!
Yield: 4½ dozen
15 large mushrooms, stems removed and reserved
2 T. butter, divided
1/3 cup onion, chopped
3/4 t. seafood seasoning (I used Old Bay)
1/4 t. salt
1/4 t. pepper
6 oz can crabmeat, drained
1 egg, beaten
1/2 slice firm white bread, crumbled
1/4 cup grated Parmesan cheese, divided
Chop mushroom stems. Butter a 9 x 13" baking pan using one tablespoon butter, Place mushroom caps in prepared pan.
Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt & pepper; cook, stirring often, 5 minutes or until tender.
Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 T. cheese, stirring well. Spoon filling evenly into mushroom caps; sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until golden.
(I added a teaspoon of minced garlic to the above ingredients)
1/2 cup sugar (see note below)
3 Tblsp cornstarch
1/4 tsp salt
1 (20 oz) can crushed pineapple, undrained
1/2 cup canned pineapple juice
2 Tblsp butter or margarine
2 Tblsp lemon juice
Pastry for 9" double crust pie
Blend together sugar, cornstarch and salt. Stir in undrained crushed pineapple and pineapple juice. Cook, stirring, over moderate heat until mixture boils and thickens. Stir in butter. Remove from heat; add lemon juice. Cool about 5 minutes. Pour into pastry lined 9" pie pan. Cover with top crust. Bake, below oven center, @ 425° for 30 to 35 minutes. Cool before serving.
Note: Before I put the top crust on I sprinkle a little more sugar on top of the pineapple filling, probably close to 1/4 cup. Since Jim watches his sugar intake, I use half Splenda and half regular granulated sugar in the entire recipe.
2 Tblsp vegetable oil
1 medium onion, chopped
4 cups cooked shredded chicken or ground beef
1 - 15 oz can tomato sauce
1 - 14.5 oz can diced tomatoes
1 - 1.25 oz Taco seasoning
1/2 tsp garlic powder
1 dozen corn tortillas
3 cups grated Monterey Jack Cheese
2 - 2.2 oz cans sliced pitted black olives
In a large skillet, heat oil and sauté onion. Add meat, tomato sauce and tomatoes. Mix in the Taco seasoning and garlic powder - blending well. Bring to a boil, reduce heat and simmer uncovered 15 minutes.
Place 4 torts in a greased baking dish (I have to cut some of the torts to make them cover the entire bottom of the dish).
Spreading evenly - place layer of meat on torts, then layer 1/3 of the cheese and 1/3 of the olives. Repeat layers until ingredients are gone ending with olives.
Bake in a 350 degree oven for 30-40 minutes or until cheese bubbles.
Serve with sour cream and salsa.
1-1/2 cups flour
2 T. sugar
1/2 tsp salt
1/2 cup salad oil
2 T. milk
Stir together flour, sugar and salt; add oil and milk - mix altogether. Pat into and around edges of pie pan to form shell. Bake @ 350 degrees until light brown.
1 cup sugar (I use Splenda since Jim is watching his sugar intake)
4 T. cornstarch
1-1/2 T. white syrup
1 cup water
Cook the above four ingredients just until thick. Add one 3 oz pkg of Peach Jell-o (I use sugar free). Stir until dissolved. Pour just enough syrup into pie shell to cover the bottom. Arrange 2 cups sliced peaches into the shell. Pour remaining syrup over top of fruit. Chill. Top with Cool Whip.
Notes: You can substitute any other fruit with corresponding jello flavor. I have used strawberries with strawberry jell-o. I have used peaches and nectarines with peach jell-o. Today I made one with peaches, nectarines and blueberries. I can't find sugar-free peach jell-o in the 3 oz size so have to use 2 T. from the large size package. Also, when pinched for time I've used store bought graham crusts.
Torsk is not the name of a fish, but the way it is prepared. It comes from cod...caught in the icy waters of the North Sea. Fixed properly, it has the flavor of lobster tail! This gave torsk its second name, "Poor Man's Lobster".
2# torsk (cod fillets)
1 bay leaf
1 slice lemon
1 or 2 teaspoons salt
1/2 cup dry white wine (optional) - I use Holland House White Cooking Wine but using wine at all is optional
Put enough water into a pan or skillet to cover the fish. Add remaining ingredients; bring to a boil. Reduce heat and simmer until fish flakes with a fork......8 to 12 minutes depending upon thickness of fillets. Serve with melted butter. Garnish with sprigs of parsley and lemon wedges...and call it lobster - I do!
2 pints miniature sweet peppers
(I used yellow, orange, and red)
12 to 14 hickory-smoked bacon slices
1 (8 oz) container garlic-and-herb spreadable cheese
8 (5 x 3 inch) disposable aluminum loaf pans
1. Preheat grill to 350° - 400° (medium-high). Cut 1/2 inch from stem end of each pepper. Remove and discard seeds and membranes.
2. Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked.
3. Spoon cheese into a 1 qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full.
4. Place 1 bacon half over cut side of each pepper, securing with a wooden pick.
5. Carefully cut 3 (1 inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans.
6. Grill peppers, in pans, covered with grill lid, six to eight minutes or until bottoms of peppers are charred and bacon is crisp.
This yields about 24 appetizers - to make ahead, you can prepare recipe through step 4, cover & chill peppers 4 hours. Then proceed as directed.
(the next time I make these I'm going to insert a slice of jalapeño in with the cheese in a few of the peppers)
1 cup cold butter or margarine
2 Cups all purpose flour
1 (8 oz) pkg cream cheese softened
1 cup confectioners sugar
1 (8 oz) carton Cool Whip, thawed & divided
3 cups cold milk
2 (3.4 oz) pkgs instant lemon pudding mix
In a bowl, cut butter into the flour until crumbly.
Press into ungreased 13 x 9 x 2" baking pan.
Bake @ 350 degrees for 18-22 min or till set (lightly browned). Cool on wire rack.
In mixing bowl, beat cream cheese & sugar until smooth. Fold in 1 cup Cool Whip. Spread over crust.
In a mixing bowl, beat milk & pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining topping. Refrigerate at least one hour. Serves 12 - 16.
This is GOOD! Any kind of pudding would probably be good. I've used butterscotch pudding also and nobody turned up their nose.
2 10 oz frozen cut broccoli w/cheese flavored sauce in a pouch
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup margarine or butter
3 Tablespoons flour
1 Tablespoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
2 teaspoons lemon juice
1-1/2 cups diced cooked chicken
Place unopened broccoli pouches in warm water to partially thaw while preparing remaining ingredients. (Cut slit in center of pouch to thaw in microwave on DEFROST for 7 minutes.)
In large saucepan, sauté onion and celery in margarine until crisp-tender. Stir in flour, mustard, salt & pepper; cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly.
Stir in lemon juice. Add chicken and broccoli, simmer until thoroughly heated, stirring occasionally.
Makes four 1-1/2 cup servings.
1 boneless turkey breast (3#) halved (of course I had the whole wild bird and it had been skinned)
1 stick butter, melted
2 Tablespoons poultry seasoning
2 Tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (4-1/2 oz) sliced mushrooms, drained
32 oz chicken broth
2 Tablespoons cornstarch
1/4 cup cold water
Place the turkey in a slow cooker. Brush with butter. Sprinkle with poultry seasoning, parsley flakes, salt & pepper. Top with mushrooms. Pour broth over all. Cover & cook on low until tender. (The recipe said 7 - 8 hours but I cooked it probably 10 hours - these birds are TOUGH!) Remove turkey and let cool. Take meat from the bones, discarding carcass. Skim some of the fat (butter) from cooking juices.
In a saucepan combine cornstarch and water until smooth. Gradually add the cooking juices. Bring to a boil; cook & stir for 2 minutes or until thickened. Serve with the turkey.
Yield 12 servings and 2-1/2 cups sauce.
I doubled the cornstarch and water so I had more sauce. The sauce could be served on the side but I just poured it over the meat since it was in pieces from deboning.
I thought this was good - there was no wild taste and by doing it in the crockpot it was TENDER!
1 (3#) can Buttery Flavor Crisco
Mix all together in a very large container with
hands. Form into balls the size for one pie crust. Place in Ziploc plastic bags
and freeze. Take out one or two as you need - they will thaw in a short time at
room temperature and then roll out for the pie.
2 (16 oz) cans sliced carrots, drained*
1 medium onion, diced
1 green pepper, diced
1 (10 oz) can tomato soup
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire Sauce
Salt & Pepper to taste
Mix well and let stand overnight
*I made this just like the recipe printed above and we ate a helping. It makes so much liquid that I decided to add another can of carrots and that was good - I really think I could have added the 4th can if I wanted a super big bowl. this stays good for a couple of weeks.
3 cups water
3 chicken flavored bouillon cubes
4 medium potatoes, peeled and diced
1 medium onion, sliced
1 cup thinly sliced carrots
1/2 cup diced green pepper
1/3 cup butter or margarine
1/3 cup all purpose flour
3-1/2 cups milk
4 cups (1#) shredded sharp Cheddar cheese
1 jar (2 oz) diced pimento, drained
1/4 tsp hot sauce (optional)
Combine water & bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted.
Stir cheese sauce, pimento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Yield 10 cups.
Note #1: I usually add a little more cheese and I use more hot sauce.
Note #2: Hatfield Hillbillies - I have not tested this recipe with a sock - let me know if you do.
1 cup flour
1/2 tsp salt
1/4 tsp butter
1/4 tsp baking powder
2 tablespoons milk, (half & half or whipping cream if I have any)
Put the flour in a bowl. Shape a well in the center of the flour and drop in the remaining ingredients. Mix with a fork until the mixture forms a stiff dough. Roll out on floured board until very thin. With a noodle cutter, cut into strips. Place on a floured baking sheet and let dry for a couple of hours. To cook, drop noodles into boiling broth (chicken or beef). Cook 10 minutes or until tender.
1 pound ground beef
4 cups water
1 can diced tomatoes (14.5 oz Del Monte Garlic & Onion)
3 medium carrots - sliced
2 medium potatoes - peeled & cubed
1 medium onion - chopped
1/2 cup chopped celery
4 beef bouillon cubes
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
1 cup cut fresh or frozen green beans
In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover & simmer for 15 min or until potatoes and carrots are tender. Add beans. Cover & simmer 15 min longer or until beans are tender. Makes 2 quarts.
1/3 cup soy sauce (reduced sodium ok)
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary - crushed
2 teaspoons liquid smoke
1/2 teaspoon seasoned pepper
1/2 teaspoon lemon pepper
1 teaspoon prepared horseradish
1/2 teaspoon onion powder
1 can lemon lime soda or enough to cover meat (beer can be substituted for soda, or use half beer, half soda)
Combine all ingredients in mixing bowl and stir.
Pour marinade into large zip lock bag and add venison (I use back strap steaks cut about 1-1/4 inch thick)
Zip bag and refrigerate for 24 to 48 hours, squeeze bag occasionally to ensure coverage. (This will cover 2 to 3 pounds of meat - just add soda or beer for more liquid)
Remove meat, wrap with bacon strips if desired, and grill over high to medium heat until medium or medium rare, basting each side with olive oil.