Some MORE of our All Time Favorites recipes:
Melt in Your Mouth:
Open House “Pumpkin Cookies”
Bake @350 Degrees ( 10 -12 minutes)
*Beat w/mixer for 30 seconds:
2 c. softened butter
*Add: 2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
*Add: 2 eggs
2 tsp. vanilla
1- 15 oz canned pumpkin
4 cups sifted flour
Cook 1/2 c. butter
1/2 c. packed brown sugar just until smooth
***Transfer to bowl and add:
1/4 cup milk you can also use almond milk if prefer
1 tsp. vanilla
2 3/4 cup powdered sugar This is a wonderful cookie for the season, the recipe was shared with us by our good friend Nancy Potter who is our framer. Grateful, Thankful for this one!
Grandma Cooper’s Ginger Cookies
1 Cup sugar
1 Cup Shortening
1 Cup Sorghum
1 tsp. Salt
1 tsp. Soda
1 T. Ginger
About 3 Cups of Flour
Mix the first 4 ingredients, add flour, soda, salt and ginger. Chill dough, form into small balls dipped in sugar. Place on greased cookie sheet and bake at 350 degrees for 12 to 15 minutes.
DO NOT OVERBAKE!
Many of the recipes you see on this page are what we prepare for our gathering guests.
Holiday Party Cheese Ball
This is always the best little homemade gift I can think of making for a hostess gift or just a little holiday cheer.
*This recipe will make two balls.
Cream (2) 8 0z. light cream cheese
Shred 16 oz. of sharp cheddar cheese, I love Cracker Barrel if I can find it, and cream with the cream cheese
Mince a Tbsp of fresh onion
Add 1 tsp. Lemon juice
Add 2 tsps. Worchestershire
Chop pecans use for rolling the cheese balls in
After the mixture is mixed, I seperate into two balls and roll in the chopped pecans.
I always reserve at least 5 nice whole pecans to press into the top
I make ahead, wrap really well and freeze so I can pull them out when I need to and stick into a little gift bag when I am going somewhere.
Fa La La La La!
From our American Country Christmas Open House 2012
3 pkgs (3 oz) raspberry jello
4 Cups boiling water
1 Cup Sugar
4 Cups cold water
2 1/2 Cups Simply Orange Juice
2 1/2 Cups Cranberry Juice
1 Qt. Ginger Ale (I used the new Cranberry Ginger Ale and it was good) It is good either way
1/2 Cup Lime Juice
1 1/4 Cup Lemon Juice
We also just added Simply Lime Aide to taste
Slice 2-3 oranges and fresh cranberries–these are used for garnish
Combine jello, boiling water and sugar until dissolved,
Add juices and cold water to the mixture then the ginger ale gets added before serving.
I served in a large clear jar and the you can set in a wreath for the holidays. The fruit, the color and greens are so festive.
Christmas Tree Farm Cookies
1 cup butter
1 cup white sugar
1 cup brown Sugar (packed)
1 cup salad oil
1 1/2 cups rolled oats
1 cup crushed grape nut flakes
1 cup shredded coconut
3/4 cup chopped pecans
3 1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. coconut extract
1/2 tsp salt
Preheat oven to 325 degrees, Cream butter and sugars, add the egg, then add the oil, oats, grape nut flakes, coconut and pecans. After you have added these ingredients and they are well mixed begin adding the remaining dry ingredients and vanilla stirring until well blended. Form into balls, about the size of a large walnut and place on an ungreased cookie sheet, flatten with a fork dipped in water then position a pecan half on the top center of each cookie. Bake approximately 10 minutes do not over cook these cookies. Enjoy this delightful treat!
My Aunt Carolyn’s Sour Cream Cookies
1/2 Cup butter flavored Crisco
1 1/2 Cup brown sugar
2 Eggs, Beaten
1 Cup Sour Cream
2 1/2 Cups Flour
1/2 tsp. Baking Powder
1 tsp. Soda
1/2 tsp. Salt
8 oz. pkg. dates, cut up
1 Cup chopped nutmeats, I like pecans
Mix well, drop on cookie sheet that has been greased. Bake at 350 degrees for 10 – 12 minutes, or until golden brown. Frost with the following frosting. This is a wonderful chewy cookie so don’t over bake.
Frosting: Brown 1/2 cup of butter in a saucepan. Add 3 Cups of powdered sugar and enough hot water to spread easily. Start with 2 Tablespoons and add a few drops of water until the frosting spreads well. You may have to add a few more drops as it cools.
Enjoy A Little Winter Comfort Food
Primebeef Pot Pie
Bake 400 Degrees for 35 minutes
2 TBSP. Butter
1 Cup sliced Carrots, 1 Cup sliced Celery, two Potatoes peeled and cut up and
1 TBSP. Minced Onion
Saute all of the above in butter until softened then ADD:
1 small can Beef Broth saving out enough broth that you add 4 TBSP. of
Arrow Root to, this is a natural thickening agent, stir this until smooth
You will cook the broth and veges for a total of ten minutes then add 1 Cup of Frozen Pettite Peas, 2 Cups of cut up cooked Prime Beef, 1/4 tsp. course pepper and 1/2 tsp. course sea salt.
Mix in your thickening stirring until everything is heated through, then Add a can of Cream of Mushroom Soup, mix and pour into a nice size baking dish.
I use a pre made pie crust, roll it to make it fit your dish, cover and crip the edges like you would a pie, cut slits in the top you can brush with egg but I don’t think it is necessary.
Bake and enjoy on a cold winter evening!
Our Favorite New 2011 Open House Treat
Carmel Crispix Mix
6 c. Crispix cereal ( I like to include Cheerios)
4 c. pretzels (use the checkerboard style if you can find them or otherwise use the heart shaped these catch the carmel better)
2 c. mixed nuts
1 stick of butter
1/2 c. brown sugar
4 Tbsp. Karo syrup
Mix the first three ingredients together. Place butter, brown sugar and syrup in a microwav bowl or use a sauce pan on the stove. Heat and bring to boil for 1 min. Pour over the dry mix and stir to coat evenly (I use two 9 x 13 cake pans). Bake at 250 degress for 20 min. Stir once.
cool and break apart. This is a great treat to gift in a cute bag with a bow too. It’s super yummy and easy to do.
SWISS MISS CHICKEN
This was a favorite casserole that I served at our Boxwood & Berries this fall and now every year when guest gather.
6 Large chicken breasts
Onion Soup mix/ or onion powder
2 – 6oz. pkgs. Uncle Ben’s Original wild rice
1 – 2 3 oz pkgs. sliced almonds
1 – 8oz can sliced water chestnuts
1 – 4 oz jar chopped pimentos
1 1/2 Cups of Hellman’s Mayo
1/2 tsp. celery salt
1/8 tsp. pepper
2 cups shredded Swiss Cheese
Salt to taste
2 Tbsp. Lemon juice
Bake chicken breasts at 350 degrees in a baking dish adding water to the bottom of the pan. Make sure there is enough water to come up 1/2 way on the chicken. Sprinkle onion soup mix over the chicken.( I don’t always use a whole package of the onion soup mix but it is good either way because of the flavor, sometimes I even use onion powder if I don’t have the soup mix.) Cool your chicken and cut into pieces when done baking. Cook your rice.
Mix the chicken pieces with the remaining ingredients. You may add more pepper and lemon juice. I like to sprinkle with seasoned salt but you don’t have to it is totally up to you. Place your cooked wild rice in a 9 x 13 inch baking dish. Cover the rice with the chicken mixture and bake at 350 degrees for 45 to 50 minutes. Just a note sometimes I even sprinkle with bread crumbs. It is a company favorite.
Mother’s Almond Glazed Sugar Cookies
I like to serve these at our Christmas Open House it seems to be a favorite
1 cup butter, softened
3/4 cup white sugar
1 tsp almond extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups powdered sugar
1 tsp almond extract
4 to 5 tsp. water
Heat oven to 375 degrees. Combine butter, sugar and almond extract.
Beat until creamy. Add flour, baking powder and salt: beat until well mixed. Roll dough into small balls. place about 2 ” apart on cookie sheet. Flatten balls with bottom of buttered glass dipped in sugar.
Bake for 7 to 9 minutes, until lightly browned. Cool and glaze the cookies and decorate with sliced almonds. Makes about 3 1/2 dozen yummy cookies
This is always a crowd pleaser!
Ice Cream Grasshoppers
1 gallon pail of Vanilla ice cream
1 12 oz Cool whip
1 Cup Creme de Menthe
1 Cup Light Creme de Cocoa
Let your ice cream sit out and get soft.
Put it in a very large mixing bowl, and using your hand mixer begin getting your ice cream nice and creamy, add the next 3 ingredients. Put back into the ice cream pail and store in the freezer. This is great to serve over the holidays. Pour into a fancy glass and shake fresh nutmeg over the top before serving.
Note: If you like Alexander’s you will add 1 Cup of Brandy and 1 cup of Dark Creme de Cocoa to your cool whip and ice cream mixture.
Over – the – Rainbow Macaroni and Cheese
this a recipe from Carol (3) Deckert
It is just the best my gandkids love it and so do all of the grown ups
1 Tbsp Vegetable Oil
1 Pound of Elbow Macaroni ( 3 Cups )
8 Tbsp. ( 1 Stick) plus 1 Tablespoon butter
1/2 Cup Shredded Muenster Cheese
1/2 Cup Shredded Mild Cheddar Cheese
1/2 Cup Shredded Sharp Cheddar Cheese
1/2 Cup Shredded Monterey Jack
2 Cups Half – and -Half
1 cup Velveeta, cut into small cubes
2 Large Eggs, Lightly beaten
1/4 tsp Seasoned Salt
1/8 tsp. freshly ground Pepper
Preheat oven to 350 degrees, Lightly butter a deep 2 1/2 quart casserole dish
Bring the large pot of salted water to a boil over high heat. Add the oil, then the macaroni, cook until the macaroni is just tender. About 7 minutes. Do not overcook. Drain well. Return to the pot.
In a small sauce pan melt eight tablespoons of the butter. Stir this into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey jack cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with remaining one tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve Hot.
Maggie Bonanomi’s Spice Cookies
these are really yummy, special cookies we tasted when Maggie was out for Boxwood 2009, she made them for us as a treat. FYI: they were in our cookbook but not entered right so this is the real deal.
2 Cups flour
1/2 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter
1 cup sugar
add to sugar and butter
1 egg yolk (save the white for the frosting)
1/2 cup molasses (Grandma’s brand or light Ber Rabbit)
Gradually combine dry ingredients with sugar and butter mixture, mix until smooth, chill for 1 hour. (Maggie puts this into a zip-loc bag)
Roll out on a floured surface THIS IS WHERE A PASTRY CLOTH AND TOLLING PIN COVER COME IN HANDY.
She rolls the dough out very thin, cut out desired shapes and bake on a parchment paper covered cookie sheet.
Bake at 350 for 5-10 min check as cookies may burn easy.
1 egg white slightly beaten
1 1/2- 3/4 sifted Powdered Sugar
1 tsp. orange extract
this frosting needs to be thin enough to pipe onto cookies, air dry glaze. keep in an air tight container.
This is a great summer crowd pleaser and very refresshing!
1 cup brewed citrus green tea
7 cups water
4 cups of your favorite vodka we use Absolut or Ketel one or you could do 2 cups of each
1 (6 oz can) of frozen orange jusice thawed
1 (6 oz can) of frozen pink lemonade thawed
Mix together the tea, water, orange juice and lemonade concentrates into a large freezer proof bowl (glass or stainless steel freezes faster) overnight or days ahead. With fork, scrape the frozen mixture into a tall glass, pour fresca soda into the mixture, stir and garnish with fresh fruit
Bacon/Egg Breakfast Biscuits
This is a favorite of all the guests that come to gathering so I thought I would share it with everyone!
1 8oz. pkg of cream cheese
2 Tbsp. milk
1/2 cup shredded Swiss Cheese or use a favorite cheese
1 can refrigerated flaky biscuits (there are 8 bisquits in a can)
5 slices of bacon broken or use cooked ham or even cooked sausage crumbled
Heat oven to 375 degrees
Spray muffin tin with Pam
In a small bowl beat cream cheese, eggs and milk on low speed until smooth. Stir in the Swiss Cheese and here is where you could add pre-cooked onion, red pepper or other favorites tastes you might want to incorporate.
We keep ours simple with just the main ingredients because most everyone is comfortable with that.
Seperate bisquit dough into the 8 bisquits and press one ito easch greased muffin tin. Spoon in cheese mixture and top with bacon.
Bake 20 to 25 minutes or until filling is set and bisquits are golden brown. Cut around each tin to llsen. Remove from pan and enjoy they are really yummy and most people will eat at least two so make a double batch.. Serve w/fresh fruit and you are good to go.
2 lbs stew meat, I used Moose Round steak
3/4 of a bag of baby carrots, I left whole
3 stalks of celery cut up
1 onion cut up
8-10 peeled and cut up potatoes
1 can cream of mushroom soup
1 can tomato soup
Mix it up, put in a covered baking dish
sprinkle with coarse pepper and seasoning salt
Bake at 350 degrees for 2 hours
I made flakey bisquits and sour cream cucumbers
Reed and I were very content!
What and easy, comforting meal.