Chocolate Pie

My family loves this pie and we can eat a whole one in no time at all.

1 (9 inch) deep dish pie crust, baked

1 1/2 cups sugar

5 tablespoons cocoa

4 tablespoons all-purpose flour

1 (12 ounce) can evaporated milk

4 egg yolks

2 teaspoons vanilla flavoring

4 tablespoons butter or margarine or 1/2 stick

Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

Meringue for chocolate pie.

4 egg whites

2 tablespoons sugar

Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way.

Note: This pie is good without the meringue, too.

Enjoy!

Valentine's Day Truffles

1 box red velvet cake mix (bake as directed for 13 x 9)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)

Combine the cooked and cooled cake into large bowl.  Mix thoroughly with entire can of frosting.  When combined, roll mixture into quarter-size balls and lay on cookie sheet.   Chill for several hours.  Put sheets in freezer to speed up process.   Melt chocolate in microwave per directions on package.   Melt small amounts at a time, since it hardens quickly.  Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.

Kara Kimbrough
Clarion Ledger
2/8/12

Chicken on a Can

Wish you could make moist, juicy restaurant-style roasted chicken? It just takes spices and a can of ginger ale. Yep, ginger ale keeps it tender and, 'cause the chicken cooks on the soda can, it roasts all over just like it does on a rotisserie. Serves: 3   Cooking Time:1 hr 10 min

Ingredients
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) can ginger ale
1 (3- to 3-1/2-pound) chicken

Instructions
1.Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil.
2.In a small bowl, combine oil, paprika, onion powder, garlic powder, salt, and pepper; mix well. Open ginger ale and place can on a flat roasting rack in prepared roasting pan.
3.Rub seasoning mixture over chicken, coating completely. Place chicken, cavity down, over soda can.
4.Carefully place chicken in oven and roast for 60 to 70 minutes, or until chicken is no longer pink and its juices run clear. Carefully remove chicken from can; slice and serve.

Tuna Noodle Casserole

Welcome your family home to the comforting taste of Mom's Tuna Noodle Casserole. This timeless recipe is one that never goes out of style, and is sure to bring mouthwatering rewards. Serves: 4   Cooking Time:45 min

Ingredients
1 (8-ounce) package medium egg noodles
2 (10.75-ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12-ounce) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 teaspoon black pepper
1 cup French-fried onions

Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
2.Prepare noodles according to package directions; drain.
3.In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions.
4.Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately.

Who wouldn't love a nice bowl of crispy, refreshing salad alongside this dish? We recommend serving this up with our Country Coleslaw.

Fruit Salad

This is my favorite fruit salad because you can add all kinds of fruits and nuts and it is so versatile. I make this with whatever I have on hand but love the one below the best!


1 banana, peeled and sliced
1 large apple, unpeeled and chopped
1/2 cup blueberries
1 tablespoon lemon juice
2 teaspoons dry roasted sunflower kernels
8 ounces mandarin oranges, drained
1/4 cup walnut pieces
1/4 cup raisins
1/2 cup miniature marshmallows
3 tablespoons coconut
1/2 cup sour cream
2 tablespoons honey

Place banana and apple in a bowl and drizzle with the lemon juice. Add remaining fruit, nuts, raisins, marshmallows and coconut, mix well. Drizzle with the honey and add sour cream. Serve on lettuce leaves. Makes about 4 to 5 servings. Enjoy!

Note: You can use whatever fruit you have on hand, fruit cocktail and shredded cheese, too.

Hummingbird Bundt Cake

Cake Batter:
1-1/2 cups chopped pecans
3 cups all purpose flour
2 cups sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 lg.)
1 8 oz. crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 t. vanilla extract

Glaze:
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 t. vanilla
1 - 2 T. milk

Prepare cake batter:  preheat oven to 350.  Bake pecans in single layer in a shallow pan 8 - 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14 cup bundt pan.   Spoon batter over pecans.
Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until done.   Cool 15 min.  Remove from pan to wire rack and cool completely.

Prepare glaze:  process cream cheese, powdered sugar, vanilla and 1 T milk in food processor until well blended.   Add remaining 1 T. milk, 1 t. at a time, processing until smooth.   Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Sweet Potato Upside Down Pie

15 oz. sweet potatoes,mashed
12 oz. evaporated milk
1 cup sugar
3 eggs
3 Tbsp. cinnamon
1 box Duncan Hines butter recipe cake mix
1 cup chopped pecans
3/4 cut butter, melted

TOPPING:
8 oz.cream cheese (softened)
1 cup sugar
8 oz. cool whip

DIRECTIONS:
Line the bottom of a 9x13 baking dish with wax paper.   Preheat oven to 350 degrees.   Combine potatoes, evaporated milk, sugar, eggs and cinnamon;  mix thoroughly.  Pour into lined baking dish.  Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly.   Drizzle melted butter on top of dry cake mix and pecans.   Bake for 45 - 50 minutes or until golden brown.   Cool well.    Invert onto large platter.   Peel wax paper from top.   Combine cream cheese and sugar.   Mix well.   Gently stir in cool whip.   Spread on top and sides of pie.   Refrigerate until ready to serve.

Crack Dip

1 8 oz. Cream Cheese
1 10 oz. Rotel
1 16 oz. Box Wheat Thin - Family Size

Microwave cream cheese for 15 seconds.  Scoop it into a mixing bowl.  After draining the rotel (very important) pour in the mxing bowl with cream cheese.   Blend with mixer and low.   Serve with Wheat Thins.

Cardiac Biscuits

4 cups Bisquick or Pioneer Biscuit Mix
8 oz. sour cream
3/4 cup club soda
Butter, melted (about 1 to 1/2 sticks)

Mix biscuit mix and sour cream and club soda, using only enough soda to keep the mixture moist.  Turn out onto pastry cloth, us a  little flour to keep from sticking.  Knead 5 or 6 times (too much will cause biscuits to be tough).  Pat out to thickness, roll if you like.   Cut biscuits out and place to the side.  Dip biscuit into melted butter and put in pan.  Leave at least 1 inch between each.   Bake in preheated 450 degree oven for about 15 minutes.  

Clarion Ledger - 12/21/11

Betty Crocker Chocolate Pound Cake

1 yellow cake mix - not butter
1 small box chocolate instant pudding mix
1 small sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 6 0z. pkg. chocolate chips

Combine all ingredients except chocolate chips.  Beat well.  Toss chips in with small amount of flour.   Fold into batter.   Pour into buttered bundt pan.  Bake 350 degrees for 45 minutes to 1 hour.

Italian Christmas Cream

2 firm Bananas, peeled and sliced
2 cups slices seedless green grapes
16 oz. sour cream
1 cup coarsely chopped cherries
1 cup coarsely chopped walnuts
1/2 cup sugar
1-1/2 t. grated fresh lemon peel

Combine all ingredients in a large bowl; mix well.   Coat a mold or Bundt pan witih cooking spray; pour mixture into prepared casserole dish.   Freeze 8 hours or overnight.
When ready to serve, let stand at room temp for 15 to 20 minutes.

Note:  If you like you can unmold this onto a serving platter.   Garnish with whipped cream and extra cherries.

From:  Mr. Food

Aunt Sis's Pecan Pie

1/2 cup sugar
1 T. flour - mix sugar and flour together
1 cup Karo
2 eggs
1 cup pecans
Bake on 325 degrees for 10 or 15 minutes and then on 350 until done.

Tip:   Take a tinfoil pie plate and cut out the middle circle, leaving the edge in a ring.  Place the ring over the unbaked pie crust and bake, removing the last 10 or 15 minutes so the edge of the pie crust gets light brown.

Homemade Mushroom Soup

1 cup nonfat dried milk powder
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
1/2 t. dried basil, crushed
1/2 t. dried thyme, crushed
1/2 t. black pepper

Mix together and store in an airtight container.  Then when we want to make your soup, you will add:
2 cups cold water
1/2 cup of the main ingredients (for example, mushroom for a mushroom cream soup)
In large saucepan over medium heat, place the water and pre-made mix,heating until it is thick.  Then add the main ingredient of your choosing and cook until done.  You always can add more water if the soup becomes too thick.   Finish by seasoning to your own taste.

Domino Sugar 1001 Cookie Starter

6 cups all pupose flour
3 3/4 cups Domino Granulated Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

In a 4 quart bowl, combine flour, sugar, baking powder and salt.   Stir until thoroughly blended.   Add butter and use pastry blender or clean hands to work into dry ingredients until moisture resembles coarse meal.   Makes 10 cups.

For best results:  Store covered in airtight container in refrigerator or freezer.   Do not press down.   Let mix come to room temp before use.   If using margarine, do not choose diet, whipped or soft.

Broccoli & Cheese Casserole

This is one of our favorite side dishes for the holidays or just anytime.


1 (32 ounce) package frozen broccoli cuts, cooked according to package directions
1/2 cup of butter or margarine or 8 tablespoons, melted
1 1/2 sleeves of ritz crackers (can use more), crumbled
1/2 to 3/4 of a 32 ounce package of velveeta cheese, cut in chunks

Cook broccoli cuts according to package directions. (I cook mine in a bowl in the microwave covered with saran wrap. Add 1/2 the melted butter and the velveeta cheese chunks to the broccoli. Stir to melt. Add the other half of the melted butter to the ritz cracker crumbs. Spray a 2 quart casserole dish and add a layer of the broccoli and cheese on the bottom. Next add a layer of the buttered crumbs. Continue to do this ending with the top covered with the buttered crumbs.

Bake in a preheated 375 degree oven for 15 to 20 minutes until the top is browned. Makes 8 to 10 servings. Enjoy!

Chicken and Rice Casserole

2 cans French cut green beans, drained
1 can cream of celery soup
1/2 cup Mayo
1 pkg. Uncle Ben's Long grain wild rice (prepare as pkg. directs)
1 -2 cans chicken

Combine all ingredients in a 9 x 13 dish and bake 25 minutes on 350 degrees.

Mrs. Barrett's Coconut Pound Cake

3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)

Cream sugar, shortening and add butter.   Add eggs, one at a time beating well after each.   Alternate flour & milk and mix well.   Stir in coconut.  Pour into greased and floured tube pan.  Put in cold oven and bake 1 1/2 hours on 325 degrees.  Cool in pan for 15 minutes.

Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook

Cranberry Pecan Pound Cake

1 cup chopped pecans
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2  cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting

Preheat oven to 350.  Butter/flour two 8x4 inch loaf pans.   Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes.  Remove from oven & cool.  Coarsely chop cranberries and set aside.   With electric mixer, beat sugar and butter until light and fluffy.   Beat in eggs one at a time.   Add sour cream, orange juice, vanilla and orange peel.   Sift both flours together with salt.   With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added.   Using a spoon, gently fold in pecans and cranberries.   Pour batter into prepared pans and bake 45 minutes or until tester comes out clean.   Cool cake in pans for 10 minutes.   Turn out onto a rack and cool completely.   Dust cakes with confectioner's sugar.   Yield:  2 cakes.

Chicken Dressing

1 Pkg. chicken tenderloin
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions

Cook cornbread and crumble and add bread to a fine consistency.    
Saute onion in butter until onion is clear and add along with green onions.  Add chicken, soups and chopped eggs.  Add chicken broth until mixture is slightly soupy,.   Pour into large baking pan.  Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.

Apple Cider Cake

We celebrated my twin sisters' turning 18 with this spectacular cake. When you are cooking for two (or a family of 8, for that matter) it's hard to please every individual palate. One sister loves peanut butter, another won't go near it. And so it goes. This cake was a compromise, a safe middle ground that I figured no family member could complain about. And luckily, they all loved it! It is perfectly spiced, moist, and delicious.

White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!

INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.