These are James' favorite cookies. They have a strong cream cheese taste, so you need to like cream cheese to like these cookies. We first got this recipe over 20 years ago from a comedy show that Carl Reiner was hosting. He announced this was the best cookie recipe ever and between comedy acts he gave out one ingredient. I wrote it down and baked the cookies for some time before the recipe was lost. James never forgot about them and a long time later I thought to search for the recipe on line and found it posted as Carl Reiner's Cream Cheese cookies. I have made sure to keep the recipe safe this time around!
3 ounces Cream cheese; softened
¼ pound butter
9 tablespoon sugar
9 Pecan halves; finely chopped
1 cup Flour
Preheat oven to 350. Cream together cheese and butter. Add sugar gradually, creaming after each addition. Add peacans. Fold in flour and blend until smooth. Drop dough by teaspoonfuls onto ungreased cookie sheet. Flatten dough with wet fingers until wafer thin. Bake 10 minutes.
Thursday, February 22, 2007
Saturday, February 17, 2007
Pineapple Delight
This is one of James' favorites.
20 oz pineapple tidbits (drained)
4 cups bread cubes
1 cup butter
2 cups sugar
3 eggs, beaten
1 small can sliced pineapple
cherries, pecans
Mix pineapple and bread cubes. Melt the butter, combine with sugar and eggs. Mix well. Pour sugar mixture over pineapple in a baking dish. Place 4 slices of pineapple on tip, sprinkle with pecans and cherry halves. Bake at 350 degrees for 30 minutes.
20 oz pineapple tidbits (drained)
4 cups bread cubes
1 cup butter
2 cups sugar
3 eggs, beaten
1 small can sliced pineapple
cherries, pecans
Mix pineapple and bread cubes. Melt the butter, combine with sugar and eggs. Mix well. Pour sugar mixture over pineapple in a baking dish. Place 4 slices of pineapple on tip, sprinkle with pecans and cherry halves. Bake at 350 degrees for 30 minutes.
Cheesy Tortilla Soup
This is another recipe from sister, Carolyn, that I make quite a bit during cold weather. Very easy and delicious.
4 cups chicken broth
1/2 tsp white pepper (I use black pepper)
1/2 cup butter or margarine
1 cup Monterey Jack cheese - (I use a bag of shredded mixed Mexican cheese for both)
1 cup Cheddar cheese
1 pint Half and Half
1 cup cooked diced chicken
1/2 cup flour
1 small can diced green chilies
10 oz can Rotel (Mexican if available)
Bring broth and pepper to boil. In saucepan melt 1/2 cup butter, stir in flour. Cook over low heat until smooth. Add flour mixture to broth. Stir well. Add cheeses, half and half, and rest of ingredients.
Serve with warm tortilla chips or strips.
4 cups chicken broth
1/2 tsp white pepper (I use black pepper)
1/2 cup butter or margarine
1 cup Monterey Jack cheese - (I use a bag of shredded mixed Mexican cheese for both)
1 cup Cheddar cheese
1 pint Half and Half
1 cup cooked diced chicken
1/2 cup flour
1 small can diced green chilies
10 oz can Rotel (Mexican if available)
Bring broth and pepper to boil. In saucepan melt 1/2 cup butter, stir in flour. Cook over low heat until smooth. Add flour mixture to broth. Stir well. Add cheeses, half and half, and rest of ingredients.
Serve with warm tortilla chips or strips.
Thursday, February 15, 2007
Mexican Meat Dish or Dip
This is a good recipe I've made for years. I believe it came from my sister, Carolyn. When the girls were in school, I would send a double recipe in a crock pot to school parties and they would lick the pot clean. The kids liked to eat it as a dip with Mexican chips. At home, we spoon it over the chips and top with lettuce, cheese, onions, tomatoes and taco sauce.
2 lb ground beef
1 t salt
1 lb stick or boxed chili (found in the fresh meat dept. Petite Jean makes a chili
in stick form)
1 lb Velveeta cheese
1 (8 oz) sour cream
1 can Ro-tel
1 small jar taco sauce
2 cans hot beans (I use only 1)
Brown ground beef, add salt. Put in stick chili and Velveeta, cook until melted. Keep stirred. Add beans, Ro-tel (may be blended for smoothness) and taco sauce. Cook to combine. Just before serving, add sour cream and stir well. Serve as stated above.
2 lb ground beef
1 t salt
1 lb stick or boxed chili (found in the fresh meat dept. Petite Jean makes a chili
in stick form)
1 lb Velveeta cheese
1 (8 oz) sour cream
1 can Ro-tel
1 small jar taco sauce
2 cans hot beans (I use only 1)
Brown ground beef, add salt. Put in stick chili and Velveeta, cook until melted. Keep stirred. Add beans, Ro-tel (may be blended for smoothness) and taco sauce. Cook to combine. Just before serving, add sour cream and stir well. Serve as stated above.
Tuesday, February 13, 2007
Chicken and Wild Rice Casserole
I found this recipe in a Southern Living magazine. I have made a few changes due to what we like in a dish.
1 (6.2 oz) pkg fast-cooking long grain and wild rice mix
2 T butter or margarine
1/2 cup chopped green and/or red peppers and onions mixed
2 1/2 cups (about 3 small-medium) cooked, chopped chicken
2 cups shredded cheese (divided)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
8 oz sour cream
1/2 cup milk
1/4 t pepper
1/4 t salt (may not be needed)
optional - 1/2 cup soft breadcrumbs and 8 oz sliced, drained water chestnuts
Prepare rice accorkding to package directions, set aside. Melt butter in large skillet over medium heat; add onions and peppers (chestnuts if used). Saute 10 min or until tender.
Stir in rice, chicken, 1 1/2 cups cheese and rest of ingredients. Spoon mixture into lightly greased 2 qt casserole. Top with bread crumbs if desired.
Bake at 350 degree for 30 minutes or until throughly hot and bubbling. Sprinkle with remaining cheese and bake 5 more minutes.
1 (6.2 oz) pkg fast-cooking long grain and wild rice mix
2 T butter or margarine
1/2 cup chopped green and/or red peppers and onions mixed
2 1/2 cups (about 3 small-medium) cooked, chopped chicken
2 cups shredded cheese (divided)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
8 oz sour cream
1/2 cup milk
1/4 t pepper
1/4 t salt (may not be needed)
optional - 1/2 cup soft breadcrumbs and 8 oz sliced, drained water chestnuts
Prepare rice accorkding to package directions, set aside. Melt butter in large skillet over medium heat; add onions and peppers (chestnuts if used). Saute 10 min or until tender.
Stir in rice, chicken, 1 1/2 cups cheese and rest of ingredients. Spoon mixture into lightly greased 2 qt casserole. Top with bread crumbs if desired.
Bake at 350 degree for 30 minutes or until throughly hot and bubbling. Sprinkle with remaining cheese and bake 5 more minutes.
Monday, February 12, 2007
Snowballs
This is a great holiday dessert. Isn't hard to make, but is time-consuming.
1/2 cup butter
1 cup sugar
2 egg yolks
2/3 cup crushed pineapple, well-drained
1 cup nuts, chopped
2 egg whites - stiffly beaten
2 boxes vanilla wafer
2 cans flaked coconut
1 pint whipping cream - sweetened
Cream butter and sugar, add egg yolks, pineapple and nuts. Fold in egg whites. Mixture needs to cool. Layer mixture between three vanilla wafers. Cover in whipping cream, then coconut.
Let set overnight before serving.
1 box of wafers make around 27 snowballs
1/2 cup butter
1 cup sugar
2 egg yolks
2/3 cup crushed pineapple, well-drained
1 cup nuts, chopped
2 egg whites - stiffly beaten
2 boxes vanilla wafer
2 cans flaked coconut
1 pint whipping cream - sweetened
Cream butter and sugar, add egg yolks, pineapple and nuts. Fold in egg whites. Mixture needs to cool. Layer mixture between three vanilla wafers. Cover in whipping cream, then coconut.
Let set overnight before serving.
1 box of wafers make around 27 snowballs
Remarkable Fudge
Very quick and easy fudge recipe from sister, Carolyn.
4 cups sugar
1 large can evaporated milk (14.5 oz)
1 cup butter (can be made with 1/2 this amount and still be good)
Cook over medium heat to 236 degrees, stirring frequently.
Remove from heat.
Add:
12-oz pkg semisweet chocolate pieces
1 pint marshmallow creme
1 tsp vanilla
1 cup nuts
Beat until chocolate is melted. Pour into buttered 13 X 9 inch pan.
4 cups sugar
1 large can evaporated milk (14.5 oz)
1 cup butter (can be made with 1/2 this amount and still be good)
Cook over medium heat to 236 degrees, stirring frequently.
Remove from heat.
Add:
12-oz pkg semisweet chocolate pieces
1 pint marshmallow creme
1 tsp vanilla
1 cup nuts
Beat until chocolate is melted. Pour into buttered 13 X 9 inch pan.
LadyBird's Chili
With the cooler temps this month, we have been enjoying this chili recipe. It came from Sharon Smith, a friend from church and Community Bible Study.
1 lb hamburger
1 chopped onion
1/2 can V8 juice (big can)
1/2 can water
8 oz can Rotel
16 oz can stewed tomatoes
2 cans chili hot beans
1 t. garlic powder
2 t. cumin
3T. chili powder
Salt and pepper to taste
Mix all and let stew
I wasn't sure what size V8 juice to use, but I got the "can" of V8 which is 46 oz. and I only use one can of chili hot beans. This makes a thin type of chili that is good over rice. Next time I will not add the 1/2 can of water until last and make it a bit thicker.
1 lb hamburger
1 chopped onion
1/2 can V8 juice (big can)
1/2 can water
8 oz can Rotel
16 oz can stewed tomatoes
2 cans chili hot beans
1 t. garlic powder
2 t. cumin
3T. chili powder
Salt and pepper to taste
Mix all and let stew
I wasn't sure what size V8 juice to use, but I got the "can" of V8 which is 46 oz. and I only use one can of chili hot beans. This makes a thin type of chili that is good over rice. Next time I will not add the 1/2 can of water until last and make it a bit thicker.
Sunday, February 11, 2007
First Post
I love looking at cooking magazines and watching cooking shows on tv. My favorite is Paula Deen. I have recipes books that I never use, I just can't resist buying one that looks interesting.
I am going to post only those recipes I really use and like.
I am going to post only those recipes I really use and like.
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