Sunday, November 20, 2011

Hot Buttered Rum Mix

  **reason-to-drink hot buttered rum mix** -Recipe by Miss Elizabeth Stark

1 lb brown sugar
1 lb butter
1 lb powdered sugar
1/2 gallon vanilla ice cream (i used breyers homestyle vanilla)
1 tsp nutmeg
2 tsp cinnamon
mix together until smooth; freeze
when ready to drink, add 2 T (more or less) to hot water and rum
*you can also prepare this without alcohol for the kids*

Monday, October 31, 2011

Pumpkin Cheesecake

-Recipe by Miss Shelby Shelton
One sugar pumpkin or small Cinderella pumpkin
One box vanilla Jello pudding (any size)
8 oz softened cream cheese
8 oz Cool Whip
12 oz can of pumpkin pie filling
Dipping Suggestions:
Apples, vanilla wafers, graham crackers 
1.Make one box of vanilla Jello pudding and let chill in fridge.

2.While pudding is chilling in fridge, cut pumpkin horizontally, close to the middle. You can cut it straight or in a zig zag pattern. Open pumpkin up and clean out all the guts and seeds until it is completely clean.

3. Mix pumpkin pie filling, cream cheese, cool whip, and vanilla pudding.

4. Pour into pumpkin and enjoy with apples, vanilla wafers, and graham crackers.


Friday, October 21, 2011

Peanut Butter Cornflake Clusters

"These clusters are so easy and would be great to make with your children!" -Recipe by Miss Rainy Simpson

1 cup of light corn syrup
1 cup of sugar
1 cup of creamy peanut butter
10 cups of cornflakes

In a small saucepan combine corn syrup and sugar over low-medium heat.  Stir continuously until boiling.  Take the saucepan off of the burner and stir in the peanut butter until combined.  Pour over cornflakes and mix until all of the flakes are coated.  Using your hands, form into clusters and place on waxed paper until set (about 2 hours).  So easy and so delicious too!

Friday, October 7, 2011

Rotisserie Chicken and Mushroom Pot Pie

"This is my favorite for these cozy fall evenings we've been having.  This semi-homemade show stopper uses a Costco rotisserie chicken, and store bought pie crusts!  Why slave away in the kitchen when you don't have too?"  -Recipe by Miss Rainy Simpson

4 Tablespoons of butter
1 medium yellow onion 
3 carrots, thinly sliced
3 stalks of celery, thinly sliced
1 lb. of mushrooms, roughly chopped
3 Tablespoons of flour
1 1/2 cups of chicken broth
1 whole store bought rotisserie chicken, cubed
1/2 cup of cream
2 prepared pie crusts

Preheat your oven to 400 degrees.  In a large pan melt 2 Tablespoons of the butter over medium heat, add the onions.  I recently discovered frozen chopped onions and will never go back to crying over the cutting board in the kitchen;)  Since the recipe calls for one onion I added one cup of the frozen to the pan. 

To the onions, add the celery and carrots.  Cook for 10-12 minutes, or until the vegetables are soft.  Remove from pan and set aside in a bowl.

To the empty pan add remaining 2 Tablespoons of butter and chopped mushrooms.  Cook over medium heat until they have given off their moisture and are tender (about 10 minutes).

Return onion, carrot and celery mixture to the pan with the mushrooms.
Add flour and stir for one minute. 

Add chicken broth slowly, while stirring, and bring to a simmer.  Stir until thickened.

The add the chopped chicken.

Then combine with the cream.
Using a slotted spoon, fill pie crust with chicken and vegetable filling. Pour in any remaining liquid until crust is almost filled to the top.

Place the top layer of pie crust on top, crimp the edges, and cut slits to vent.  Brush the top of crust with an egg/water wash for a nice golden crust. 

Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve. 

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Monday, August 15, 2011

Cheddar Loaves

"Got this Recipe from Krissy Darrington…. It's yummy!"
Recipe Submitted by Miss Jocelyn Drake  

3/4 cup milk 1 egg beat together.
then add one cup shredded cheese,
1/2 cup quick oats
1/2 cup onions
1 tsp salt.
then smash together with 1 lb of ground beef. Make into loaves and put in pan. 

Glaze on top:
2/3 cup ketchup, 1/2 cup brown sugar, squirt of mustard.  Put on top of loaves and bake 30-40 min at 350.
"Ellie just walked into the kitchen and said "mom whats for dinner? I'm hungry!" I told her to look in the oven. She said with pure delight "you are the best mom ever! I love meatloaf!" LOL That's bound to make any Mom's day who makes meatloaf for dinner!"  - Miss Krissy Darrington

Thursday, August 4, 2011

Super Easy Smores Pie

"We just made this tonight with my niece and is super easy and a funky twist on traditional smores!"
-Recipe by Miss Rainy Simpson

Graham crackers
Hersheys chocolate bars
Mini marshmallows

Heat oven to 350 degrees.  Break up graham crackers and chocolate bars into smaller chunks.  Place all of the ingredients into a pie plate and bake until marshmallows are golden brown.  Serve with milk....yum!

Tuesday, July 26, 2011

Blueberry White Chocolate Bread Pudding

"I halved this recipe since I didn't buy enough cream (and I'd be the ONLY one in my family eating it) and it turned out great. Just put it in an 8 x 8 pan...baking time is about the same. The original recipe had a white chocolate sauce that went with it that I did not make because I got lazy. But I actually think it would have made it too sweet, so I didn't include it here. ENJOY!!!!"
Recipe By Miss Lisa Hanna 

3 eggs
4 cups heavy whipping cream
2 cups sugar
3 tsp vanilla
2 cups fresh or frozen blueberries
1 pkg. (10 to 12 oz) white baking chips
1 loaf french bread cut into 1 inch cubes

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.

Transfer to a greased 13 x 9 baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean. let stand for 5 minutes before serving.