A collection of recipes from family, friends, and other sources that are "tried and true"; ones that will make your kitchen table the favorite place to be. Watch often for new additions.
December 29, 2011 – 6:09 pm
Ingredients:
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
Directions:
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl
December 15, 2011 – 6:34 pm
Ingredients:
2 1/2 lbs chicken
6 c water
3 fresh celery leaves
1/4 tsp dried thyme
1/3 c sliced green onions
1/2 c sliced celery
1/2 c sliced carrot
2 tbsps minced fresh parsley
1/2 tsp salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules
1 c uncooked fine egg noodles
1 bay leaf
Directions:
Combine first 4 ingredients in a stock pot and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove chicken from broth and cool.
Strain broth, discard celery leaves and solidified fat. Return broth to stock pot; add green onions and next 8 ingredients. Cover and Simmer for 20 minutes.
Bone and chop chicken, add to broth. Cook for 5 more minutes. Discard bay leaf.
November 30, 2011 – 7:06 pm
Ingredients
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F . Grease a 9×13 inch pan. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut
recipe from All recipes
November 23, 2011 – 6:42 pm
Ingredients:
4 cups mashed sweet potatoes
1/3 cup sugar
2 eggs, beaten
6 tbsp melted margerine
1 cup milk
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
Topping
3/4 cup corn flakes
1/2 chopped nuts (this is optional)
1/2 cup brown sugar
1/4 c melted margerine
Directions:
Combine sweet potatoes, sugar, eggs, 1/4 stick margerine, milk, salt and spices in casserole dish. Bake for 30 minutes at 400 degrees. Combine the topping ingredients and put on top of casserole and bake for another 10-15 minutes more. ENJOY!!!
November 23, 2011 – 6:35 pm
Ingredients:
3 lbs baking potatoes, peeling & quartered
2 (3 oz) packages cream cheese, softened
2/3 c sour cream
1/4 c milk
2 tbsp butter or margarine
3/4 tsp salt
1 tbsp butter or margarine, melted
1/2 tsp paprika
Directions:
Cook potato in boiling salted water covered for 15 minutes or until tender: drain and mash. Combine potato, cream cheese, and next 4 ingredients in a large miximg bowl; beat at medium speed of an electric mixer until smooth. Spoon mixture into a greased 11x7x1 1/2 inch baking dish. Brush with melted butter,and sprinkle with paprika. Cover and chill up to 24 hours.
Remove from refrigerator; let stand, covered, 30 minutes. Uncover and bake at 350 for 30 minutes or until heated.
Ingredients:
