Monday, December 3, 2007

98 Strong

Just to let you know, I've finished posting all the recipes from the chat! There were 98 total. If you see that I've missed one, please just let me know!

We're still collecting recipes, and I know DeNita is already thinking about a good time to do another recipe exchange chat. So, if you have some you'd like to share please shoot us an e-mail to and I'll get it added.

We're still adding links. If you've sent me yours and I've missed putting it up, please let me know and I'll make sure to add that. I'll try and spend some time over on AuthorIsland gathering the author links to add but to make it faster if you could e-mail it to me that would be great!

Thanks go to WckedDivaMommy for her artwork you see on the sidebar, and she's also hard at work on a header for us.


Saturday, December 1, 2007

Super Easy Fudge


1 Bag Any flavor Chocolate Chips
1 Can Sweetened condensed milk
2 TBS Vanilla
Chopped Nuts


Line a small pan in tin foil and grease the foil well.

In heavy sauce pan melt together chocolate chips and sweetened condensed milk, stirring often.

Once melted, remove from heat and add in vanilla and nuts.

Spread the mixture on foil and refrigerate about three hours. Cut into squares and Enjoy!

Thanks to Charity!

Mom's Danish Pastry

This recipe is a long-time tradition in my family. Growing up my Mom served it on Christmas morning along with scrambled eggs, sausage, hot cocoa and icy cold orange juice. We ate AFTER presents from Santa were opened, and then awaited (with GREAT anticipation) the evening meal. When I had surgery a couple of years ago, the DH was trying to figure out how to make himself because it’s such a big part of our celebration in our own home since we no longer live near where I grew up. Naturally, I had to save him from himself, and I managed to get the pastry done for the holiday. *grin*

Yield: 10 servings


1/3 c Crisco

1 c Butter

2 pk Yeast

1 c Milk

3 Eggs

1/3 c Sugar

2 ts Salt

4 1/2 c Sifted flour


Powdered sugar

Water, to mix


Vanilla, 1/2 ts


Heat milk and 1/3 c. Crisco to 120~. In a large bowl, combine the yeast, sugar, salt and 2 cups of flour. Pour the milk/Crisco into the flour mixture and beat until well blended. Blend in the beaten eggs. Then add the rest of the flour until the dough is nice and elastic. Mix well.

Place the dough in a 9x13 pan which has been greased well. Chill in the refrigerator for 1-2 hours. Roll the chilled dough on a lightly floured board to about 12" x 16".

Spread 1/3 of the butter on 2/3 of the dough surface. Fold portion of the dough that does not have butter on it over 1/2 of the butter-covered portion and then fold the third section over the first two. Roll dough to original size. Repeat this process twice, using the remaining 2/3 cup butter. Return to refrigerator and chill overnight, if possible.

When ready to make up, roll dough lengthwise to oblong 11 x 15. Cut into 15" x 1/2" strips. Twist and form into a spiral roll. To twist, gather all 1/2" strips together at one end. Pinch together.

Gently lift the pinched end and with gentle twists, roll the dough so that it looks like a long strip of dough with spiral slices in it. Make a circle with the long strip of twisted dough. Place on a baking sheet which has been rubbed with Crisco. Cover and allow to double in bulk.

Bake in moderate oven (350F) 10-12 minutes or until done and golden brown. Ice with a glaze made from the icing ingredients. Sprinkle with chopped nuts if desired.

Thanks to Monica Burns!

Broccoli Casserole


2 pk 10oz frozen broccoli

2 c Frozen whole (small) onions

4 tb Butter

1/4 ts Salt

2 tb Flour

1 c Milk

1 ds Pepper

1 c Bread crumbs

3 oz Cream cheese

1/4 c Grated Romano cheese


Cook broccoli and drain. Cook onions; drain. In saucepan, melt 2 tbls butter, then blend in 2 tbls flour, salt and pepper. Add milk. Stir and cook until bubbly. Reduce heat; blend in cream cheese and stir until smooth. Stir in vegetables. Bake at 325F for 25 minutes. Toss remaining butter with bread crumbs and Romano. Sprinkle over casserole. Bake 20 minutes more or until hot.

Thanks to Monica Burns!

Twice-Baked Potato Casserole


6 medium potatoes, unpeeled and baked
¼ tsp salt
¼ tsp pepper
1 pound bacon, cooked and crumbled
3 cups (24 oz) sour cream
2 cups (8 oz) mozzarella cheese, shredded
2 cups (8 oz) cheddar cheese, shredded
2 green onions, sliced


1) Cut potatoes in 1 in. cubes. Place half in greased 13x9 baking
dish. Sprinkle with half of salt, pepper and bacon. Top with half
of sour cream and cheese.

2) Repeat layers.

3) Bake, uncovered at 350 for 20 mins or until cheese is melted.
Sprinkle with onions.

Makes 4 servings.

Thanks to Billie Jo!

Matt diLorenzo's Mama's Spaghetti


1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts, diced
1 tsp. lemon pepper
1 tsp. crushed red pepper flakes
3 cloves garlic, diced
2 green peppers, thinly sliced
1 large onion, chopped
1 cup chicken broth
28 oz. can crushed tomatoes
1 tsp. tomato paste
1 tsp. sugar
1 lb. linguine
salt & pepper to taste


1. Heat oil in a large skillet over medium-high heat. When the pan is hot enough, toss in diced chicken and stir until opaque (5-8 minutes). Put a pot of water on to boil for the pasta.

2. Add in lemon pepper, red pepper flakes, garlic, green peppers, and onion; cook, stirring frequently, until tender (6 minutes or so).

3. Pour in chicken broth and crushed tomatoes. Add tomato paste and sugar; raise heat to bring to a boil. At this point, put the linguine in the pot of boiling water to cook.

4. When the sauce boils, add salt & pepper to taste, then reduce heat and simmer, covered, for 10 minutes. When the pasta is done, drain and return to the hot pot.

5. When the sauce is done, stir it one last time, then pour into the pot over the pasta. Stir together well; serve with crisp toasted garlic bread and grated Parmesan cheese. Yum!

Serves 4. Tastes just as good the next day!

Thanks to J.M. Snyder!

Chinese Chicken


4 tablespoons soy sauce
3/4 cup ketchup
1/2 cup brown sugar
1 cup water
1/12 tablespoons vinegar
6 chicken breast


Mix together all but chicken, salt and pepper to taste.
Pour over chicken bake at 350 for 45-60 minutes, Serve over rice.

Thanks to Peggy!

Pumpkin Squares


For the crust:
1 (2 layer) yellow cake mix (set aside 1 cup of this mix)
1/2 cup butter (at room temperature)
1 egg lightly beaten

For the filling:
1 can (29 oz.) pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup evaporated milk
1/2 teaspoon ginger, ground
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon

For the topping:
1 cup reserved cake mix
1/2 cup sugar
1/4 cup butter, room temp.
1/2 cup chopped nuts (if desired)


Grease and flour 13 x 9-inch baking pan. Remove 1 cup of the cake mix and reserve for the topping. In mixer bowl beat together the remaining cake mix, butter and egg until it is evenly mixed. Press into the bottom of a greased and floured 13 x 9-inch baking pan. Then mix pumpkin, eggs, both sugars, milk, ginger, nutmeg and cinnamon; pour over crust.

To make topping, combine reserved 1 cup cake mix, sugar, nuts and butter by crumbling them together with a fork. Sprinkle over filling.
Bake in preheated 350 degrees oven for 1 hour or until set and lightly browned.

Thanks to Jare!

Chip Dip


1-8 ounce cream cheese
8 ounces of mayo or we always use Miracle Whip
about 4 ounces of ketchup or play with it until you like the flavor
1 teaspoon milk (Mom used canned)
you can add finely chopped onion to taste
season with salt-pepper-garlic salt to taste
1 can tiny shrimp-optional


Set the cream cheese out to soften. You can use either a blender or mixer for this. Mix your cream cheese & milk until blended and add the Miracle Whip. When they are blended then add the ketchup and then the seasonings. At this point you can stir in the onions or shrimp. I rinse and drain the shrimp and then add. Just refrigerate until ready to serve and Ruffles or Fritos seem to go well with this or even some of the Ritz or Triscuit crackers.

Thanks to Janice Perrodin!

Crab Dip


Equal Parts crab meat and Philadelphia Cream Cheese
Louisiana Hot Sauce (1 dash for mild flavor, add more for more kick)
1/2 lime, squeezed
1/2 Cup chopped pecans


Pick the crab meat to remove all shells. Bring cream cheese to room temperature and combine with other ingredients in bowl. Add hot sauce to taste. Refrigerate for two hours to overnight.

Serve with toast points or crackers.

Thanks to Lettetia!

Hanky Pankys

This recipe is quick, simple and tastes delicious. You can make them ahead of time, freeze them wrapped in foil. When you’re ready to cook them, just open up the foil and cook for a little longer than the recipe calls for. These are ALWAYS a big hit at our Christmas parties.

Yield: 25 servings

1 lb Hamburger
1 lb Hot Sausage
1 lb Velveeta


Brown and drain meat. Melt Velveeta cheese and add to browned meat. Mix well. Spread on cocktail bread. Bake at 400F for 10-15 minutes or until cheese is bubbly.

Note: Can also try Mexican Velveeta

Thanks to Monica Burns!

Caramel Apple Dip

This is the best caramel dip I've ever tried. I leave out the cinnamon and sometimes just eat it with a spoon.


1/2 cup butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can 14oz sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon
pinch salt


Combine butter, sugar, corn syrup & milk in saucepan. Heat over medium heat, stirring to dissolve sugar, 5 min (I cook it a little longer but the altitude might make a diff). Stir in vanilla, cinnamon & salt. Pour into dipping bowl.

Thanks to Pauline Baird Jones!

Real Hot Chocolate

I learned to make hot chocolate like this a hundred years ago when I was nannying in Belgium.
It honestly is nowhere near as complicated as it sounds and worth the effort.

Ingredients To make two 8 oz mugs:

a pint of milk
six ounces of good quality chocolate ( dark or milk depending on taste)
whipped cream.


Put the milk on to heat while you grate or chop the chocolate. Add chocolate and stir occasionally while it heats and the chocolate melts completely.

Put into two mugs and top with whipped cream

Thanks to Rosemary Laurie!

Butter Riches

These cookies are time-consuming, but definitely worth the effort. They practically melt in your mouth they’re so divinely rich and buttery!

Yield: 20 servings


3/4 c Butter

1/2 c Brown sugar, firm packed

1 tb Sugar

1 Egg yolk, unbeaten

1 ts Vanilla

2 c Flour

Browned Butter Frosting

1/4 c Butter

2 1/2 c Sifted powder sugar

1 ts Vanilla

3 tb Cream


Cream butter and sugars well. Add the egg yolk and vanilla. Blend in the flour to form stiff dough. Shape into balls about the size of a marble. Place on a greased cookie sheet. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar.

Bake at 350F for 7-9 minutes or until lightly golden brown. Cool and frost.

For the frosting:

Brown the butter. Blend in the powdered sugar and vanilla. Gradually add the cream until of spreading consistency.

Thanks to Monica Burns!

Lemon Coolers


1 box lemon cake mix
1 egg
2 cups whipped topping
powdered sugar


Mix by hand the cake mix, egg and whipped topping; mixing well.
Roll into small balls and roll in powdered sugar.
Place on a greased cookie sheet and bake 350* for 8 to 10 minutes. Cool.

Thanks to Kay Stockham!

Melt Away Butter Cookies


  • 1 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
  • 2 cups all-purpose flour, sift before measuring
  • Colored or granulated sugar, if desired


Cream butter until light and fluffy; beat in salt, almond extract, and vanilla extract. Gradually blend in confectioners' sugar then sifted flour. Chill for about 1 hour, or until dough is easier to handle. Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.

Makes about 4 to 5 dozen cookies.

Thanks to Bonnie Rose Leigh!

Cream Wafers


½ cup butter, softened
1 cup all purpose flour
2 tbsp heavy whipping cream

¼ cup butter, softened
¾ cup confectioners sugar
½ tsp vanilla extract
1 ½-2 tsp heavy whipping cream
1 drop red and green food coloring

1) In a mixing bowl, beat the butter, flour and cream. Cover and refrig for 1 hour or until easy to handle.

2) On a lightly floured surface, roll out dough to 1/8 in thickness. Cut with floured 1 ¼ in round cookie cutter. Place 1 in apart on ungreased baking sheet. Prick each cookie 3-4 times with a fork and sprinkle with sugar.

3) Bake at 375 for 7-9 min or until set. Cool on wire racks.

4) In a small bowl, combine the butter, confectioners sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint with red and green coloring. Carefully spread filling on the bottoms of half of the cookies, top with remaining cookies.

Thanks to Billie Jo!

Ranger Cookies


1 c Butter or oleo

1 ts Baking soda

1 c Sugar

1/2 ts Baking powder

1 c Brown sugar

2 c Rice Krispies

2 Eggs

1 c Corn Flakes

1 ts Vanilla

1 c Oats

2 c Flour


Mix well and drop onto cookie sheet in rounded teaspoon heaps. Bake at 350F for 15-18 minutes or until done.

Funny story associated with this recipe. My paternal grandmother always made these cookies for the holidays. They were always placed in a china bowl and set in the middle of the dining room table for anyone who wanted one. They were a treat I looked forward to every year. After my Grandmother died I asked my aunt (over the phone) for the recipe so I could make the cookies. Wrote down the recipe and filed it in my database.

For three Christmas seasons in a row I failed in my attempt to make these delicious treats. My cookies never held up despite their incredibly stiff texture in the mixing bowl. Instead they would melt and spread across the cookie sheet when placed in the oven. The end result was a HUGE mess to clean up. Finally in desperation, I called my aunt and explained my problem. I told her that I couldn't understand how these cookies could actually be THAT difficult to make. My aunt asked me to name off the ingredients. After I fell silent, there was this long pause before she laughed and said. "So where's the flour?”

For three years I'd been attempting to make a cookie without flour! ROFL Now that the missing ingredient is included, my cookies turn out great every holiday season, and they become a family favorite.

Thanks to Monica Burns!

Chocky Peppermint Cookies


  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
  • 1 (6 ounce) package BAKER'S Premium White Baking Chocolate
  • 12 hard peppermint candies, crushed


  1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
  2. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
  3. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Thanks to WckedDivaMommy!

Rice Krispies Treat Holiday Presents


  • 3 tablespoons margarine or butter
  • 1 (10 ounce) package regular marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies cereal
  • Holiday sprinkles
  • Red string licorice


  1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
  3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.
  4. Decorate with holiday sprinkles and use red string licorice for ribbon. Best if served the same day.


In a large microwave-safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced-calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

Thanks to WckedDivaMommy

Mint Chocolate Truffle Cookies

* 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
* 3/4 cup butter
* 1 cup sugar
* 2 eggs
* 1 3/4 cups flour
* 1/2 teaspoon
CALUMET Baking Powder
* 1/3 cup crushed candy canes


1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.

2. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.

3. Bake 10 to 12 min. or until tops are set.(Do not over bake.)
Immediately sprinkle with crushed candy canes. Cool 1 min. on baking sheets. Remove
to wire racks; cool completely.

Thanks to WckedDivaMommy

Glazed Meatloaf


* 1/2 cup ketchup
* 1/3 cup brown sugar

* 1/4 cup lemon juice, divided
* 1 teaspoon mustard powder
* 2 pounds ground beef
* 3 slices bread, broken up into small pieces
* 1/4 cup chopped onion
* 1 egg, beaten
* 1 teaspoon beef bouillon granules

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

For a heartier recipe, you can also add one drained can of whole kernel sweet corn to the list of ingredients, adding to the ingredients in step three.

Thanks to Bonnie Rose Leigh!

Apple Knockers


3 3" cinnamon sticks
2 tsp. whole cloves
1 C sugar
1/2 tsp. ground nutmeg
2 quarts apples cider
2 cups orange juice
1/2 cup lemon juice


Place cinnamon sticks and cloves in a large tea ball or cheese cloth. Set aside. Combine sugar and nutmeg in your crock pot or dutch kettle, stirring well. Gradually add apple cider, orange juice and lemon juice, stirring well. Add tea ball. Bring mixture to a boil; reduce heat and simmer fifteen minutes. Remove tea ball; discard spices.

Serve warm.

Adult version - a shot of orange liqueur or apple brandy never hurt a glass of this stuff.

Thanks to Lee Morris!


Welcome to all the new chatters that have joined in the last couple of days! The blog is growing! I just wanted to hop in and let everyone know what's going on right now:

1 - I am still adding recipes. I have about 70 more to go up and my goal is to have that finished by the end of the week-end. DH is sick and with the kids home from school I have limited access to my desk, and have to rely on the laptop (not my favorite computer :( )

2 - I have already gotten some corrections and will work on getting those done this week-end as well. Continue to leave me a comment and let me know what mistakes I've made so I can get them fixed. We get an e-mail letting us know about your comment, so it won't matter where in the list of recipes it is, we'll see the comment and be able to fix it.

3 - Links - I will be updating that this week-end as well. I have a few that I need to add, but would love to see it grow!

4 - If you use googlereader or any other site that tracks blogs and such, don't forget to add ours. We plan to add more recipes as we go and that would be a great way to keep up. Also, when we get new comments on a recipe, I will try and post which recipes have been updated once a week.

5 - You can check our stats! Go to the sidebar and you will see a link that says SEE OUR STATS, click that and you can see how many visitors we've gotten and where they are from!

6 - Once I have all of the recipes posted, I will be messing around with the Template. So you'll start to see some changes in the appearance. If you don't like something, please let us know! This is your Cooking Home, we want to make it as friendly as possible!

I think that's all for now. Thanks for the kind words!

Take Care