Fruit Pizza

Fruit Pizza {Mom Riedel} 

Filling: 12 oz. cream cheese
¾ cup sugar
3 Tablespoon pineapple juice (optional – other juice)

Sugar Cookie Fruit: Blueberry, Pineapple, Kiwi, Raspberry, Blackberry, Banana, Mandarin Oranges, Strawberry

 Make giant sugar cookie on pizza pan. Spread filling over top of cooled cookie. Arrange fruit on top of pizza.

Royal Icing Sugar Cookies

Royal Icing Sugar Cookies {Mom Riedel}

3/4 cups shortening (part butter or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla or more for me
2 1/2cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix shortening, sugar, eggs, and vanilla. Blend in flour, powder and salt. Cover and Chill 1 hour. Heat oven to 400. Roll out dough and cut shapes about 1/8 inch thick. Place on ungreased baking sheet. Bake 6 to 8 minutes. Makes 4 dozen 3 inch cookies.

Royal Icing

9 cups powder sugar (2 lbs)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla

 Stir and heat to medium and dip cookies. Dry till hard.
{Icing for 2 batches of cookies}

Blonde Brownies

Blonde  Brownies {Mom Riedel}

1 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon soda
½ cup nuts
1/3 cup butter
1 cup brown sugar
1 beaten egg
1 teaspoon vanilla
Chocolate chips

Sift dry ingredients; add nuts. Melt butter. Add sugar, egg, and vanilla. Add flour mixture to butter mixture; spread into square pan. Sprinkle chocolate ships over top. Bake 25 minutes at 350°

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies {Mom Riedel}

2 cups sugar
½ cup cocoa
½ cup butter
½ cup milk
½ teaspoon salt

Bring to boil. Boil 1 minute. Add ½ cup peanut butter and 1 ½ teaspoon vanilla and 2-3 cups oatmeal. Drop on wax paper. Let set.

Peanut Butter Balls

Peanut Butter Balls {Mom Riedel}

2 pounds powdered sugar
1 pound soft margarine
4 cups peanut butter
3 pounds of chocolate

Mix butter with peanut butter work powdered sugar in. Shape into balls. Chill till firm. Melt chocolate and dip balls halfway or totally. Place on wax paper. Freeze 2 to 4 minutes.

German Chocolate Cake

German Chocolate Cake {Mom Riedel}

½ cup boiling water
4 oz sweet cooking chocolate
1 cup softened butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon soda
 ½ teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

 Heat oven to 350°. Grease 3 round layer pans, 8 or 9 inch. Line bottom of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy. Add yolks one at a time, beating after each egg. Beat in chocolate and vanilla on low speed. Mix in dry ingredients alternately with buttermilk. Beat till smooth. Fold in egg whites. Divide batter among pans. Bake 30 to 40 minutes until top springs back. Cool Frost cake with Coconut Pecan Frosting.


 Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combined evaporated milk, sugar, yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick (about 12 minutes). Remove from heat. Stir in coconut and pecans. Beat until thick and spread on cake.

Cream Cheese Pound Cake

Cream Cheese Pound Cake {Mom Riedel}

1 cup butter or margarine
8 ounces cream cheese
3 cups plain flour
3 cups sugar
6 eggs
2 teaspoon vanilla

Combine butter and cream cheese till fluffy. Add sugar till well blended. Add one cup flour with egg, beating one at a time. When all eggs and flour added, blend in vanilla. Pour batter into a well greased 10 inch Bundt pan. Bake in 325° for 1 hour and 20 minutes. Cool and remove from pan.

Coconut Cake

Coconut Cake {Loraine Stone}

1 White or Yellow Cake Mix
4 oz Cream of Coconut (sold with drink mixes)
1 Can Sweet and Condensed Milk
½ C Coconut
12 oz Cool Whip

Directions: Mix and bake cake as directed on box in 9x13 pan. Mix cream of coconut and sweet and condensed mike. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour mixture over cake. Cool cake. Top with thawed cool whip and coconut. Store cake in refrigerator.

Key Lime Cake

Key Lime Cake {Mom Riedel}

 1 C Water
 3 Eggs
1/3 C Orange Juice
 1/3 C Oil
3 oz Package Lime Jello
1 Lemon Cake Mix
3 Tb Lime Juice
3 Tb Powdered Sugar

 Directions: Mix cake mix with orange juice. Bake cake as directed on box. Mix lime juice and powdered sugar. As soon as cake is removed from the oven; poke holes in the cake with a fork. Pour Lime juice mixture over cake. Frost cake with cream cheese icing.

 Cream Cheese Icing
 8 oz. Cream Cheese
1 Lb Powdered Sugar Vanilla
 Nuts (optional)

Dutch Pancakes

Dutch Pancakes {Mom Riedel}

3 Egg
½ Tsp Salt
2/3 C Flour
1½ C Milk

Directions: Beat eggs and salt Add flour slowly and get out lumps Slowly add milk Fry pancakes Sprinkle with sugar

Mini Pizzas

Mini Pizzas

 1 can (13.8 oz) refrigerated classic pizza crust
 or 1 can (11 oz) refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)


DIRECTIONS
1. If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.

2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.

3. Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted. Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

Easy Wedding Punch

Easy Wedding Punch

2 quarts white grape juice
2 liter ginger ale

Mix. Chill.

Wedding Punch

Wedding Punch

 48 ounces apple juice
24 ounces white grape juice
12 ounces frozen lemonade
2 liter ginger ale Mix.

 Chill Make about a gallon.

Butterbeer

Butterbeer 

Recipe
12 oz. (one bottle) ginger beer {ginger ale can be substituted}
36 oz. (three bottles) cream soda
3 T butterscotch ice cream topping

Thoroughly chill unopened ginger beer and cream soda in refrigerator until icy-cold. Refrigerate empty, glass pitcher as well. Once beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 oz. of cream soda into butterscotch topping till thoroughly combined. Pour all remaining soda into chilled pitcher. Quickly add butterscotch mixture to pitcher. Stir till just combined; do not over-stir.

 Pour over ice and serve immediately. Serves 6. For a frothy sparkle, dip the rim of each glass in corn syrup, pulling drips of syrup downward with a toothpick. Then dip each glass rim in a mixture of colored sugar. Before dipping, spread the corn syrup & sugar mixture each onto a separate, flat-bottomed plate.

Original Chex Mix

Original Chex Mix

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 ½ teaspoon seasoned salt
¾ teaspoon garlic powder
½ onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup goldfish

Heat oven to 250° melt butter in roasting pan in oven. Stir in seasonings. Add cereal till coated. Bake 1 hour, stirring every 15 minutes. Cool..

Muddy Buddies {Chex Mix}

Muddy Buddies {Chex Mix} 

 9 cups chex cereal
1 cup chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
½ cups powdered sugar

 Microwave chips, peanut butter and butter uncovered for 1 minute. Stir and microwave 30 seconds longer. Stir in vanilla. Pour chocolate mixture over cereal in bowl until evenly coated. Pour in gallon ziplock bag and add sugar. Shake till well coated. Cool.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas {Jen Lucia}

21 oz Cream of Mushroom Soup
8 oz Green Chilies
8 oz Shredded Cheese
2 lbs Chicken
20 Corn Tortillas
20 oz Green Enchiladas Sauce
Salt & Pepper

Mix mushroom soup, green chilies, 4 oz of shredded cheese, salt & pepper, and chicken together in a bowl. Spray a {large} crock-pot with Pam, then layer five tortillas, spoon some chicken mixture in, then top with some green enchiladas sauce. Do that four times. Top off with remaining 4 oz of cheese. And cook on high for 4 to 5 hours.

{I have a smaller crock-pot, so I cut the recipe in half.}

Asparagus

Asparagus {Mom Stutz}

Snap and rinse your asparagus, lightly coat with olive oil, sprinkle with sea salt and cracked pepper and grill (or roast in *450 oven) to your level of doneness.