Saturday, December 26, 2015

Gingerbread Cookie Bars

From Six Sisters Stuff

1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
•Preheat oven to 350 degrees.
•Spray a 9×13″ baking pan with non-stick cooking spray   and set aside (Can easily double and bake in a jelly roll pan).
•In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan (I used my fingers to press the dough to the edges of the pan after spraying with Pam).
•Bake for 15-20 minutes (set timer for 15 minutes and then check) and let cool.
•When finished, you can frost them with Cream Cheese Frosting or even cover with a light dusting of powdered sugar. Or, don’t top them with anything. They are delicious no matter what you do!  Absolutely delicious.

Tuesday, December 1, 2015

Carmel Apples

From Grandma Lester

24 green apples
2 cans evaporated milk (3 cups)
4 c. white sugar
3 c. heavy whipping cream
2 1/2 c. light corn syrup
2 teaspoons vanilla

*Soak clean apples in 2 tbsp. vinegar and 2-3 gallons of water to take the shine off.  Then pat apples dry.  Insert sticks.

1.  Stir together sugar, conrsyrup, and 2 c. heavy whipping cream.  Bring to a full rolling boil until reaches softball stage (235-240 degrees) stirring constantly.

2.  Add 2 c. evaporated milk.  Bring to a full rolling boil until reaches a softball stage, stirring constantly.

3.  Add 1 c. evaporated milk and 1 c. heavy cream and boil until reaches a hard ball stage (250-265 degrees) stirring constantly.

4.  Remove from heat and add vanilla.

5.  Put sticks in apples.  Pour carmel into large glass bowl.  Dip apples in carmel.  Roll dipped apples in crushed oreos, nuts, butterfingers, etc.

Haystack Supper

1 3/4 c. crushed saltine crackers        2 c. cooked rice
3 lb. ground beef                                1 lg. onion, chopped
1 1/2 c. tomato juice                          3/4 c. water
3 T. taco season                                 Salt and Pepper to taste
4 c. shredded lettuce                         3 medium tomatoes, diced
1/2 c. butter or margarine                 1/2 c. flour
4 c. milk                                            1 lb. cheese cubes
3 c. shredded share cheese                1 jar stuffed olives
1 package tortilla chips

Divide crackers between two engrossed 13x9x2 baking dishes.  Top with rice.  In a skillet cook beef and onion.  Add tomato juice, water, and taco season.  Simmer 15-20 minutes.  Spoon over rice.  Sprinkle with lettuce and tomatoes.  In a saucepan melt butter.  Stir in flour until smooth.  Gradually add milk.  Bring to a boil.  Cook and stir for 2 minutes.  Reduce heat.  Stir in cheese cubes.  Melt.  Pour over tomatoes.  Top with sharp cheddar cheese and olives.  Serve with chips.

Friday, April 24, 2015

Beef Stir Fry

2 lb. steak (I use sirloin)
1 c. water
4 carrots, sliced
1 bag frozen broccoli (can use fresh broccoli)
1 package mushrooms, sliced (can substitute canned)
1 package onion soup or gravy mix

Fry steak until cooked through.  Slice into thin pieces.  Replace in skillet.  Add water and carrots.  Place lid on skillet.  Cook for 5 minutes.  Add mushrooms and broccoli.  Replace lid.  Simmer 5 additional minutes.  Remove lid, add soup mix.  Whisking to prevent lumps.  Simmer until thickened.  Serve over rice.

Sweet and Sour Sauce

2 Tbsp. Cornstarch
1/2 c. Sugar
1/4 c. Vinegar
1/4 c. Pineapple Juice
2 Tbsp. Soy Sauce
1/4 c. Water
A few drops of Red Food Coloring

Combine ingredients into a saucepan.  Simmer until thickened.  Remove from heat.  Serve.

Crab Won Tons

1 package won ton wrappers
1 8 oz. package cream cheese
1 package imitation crab

Mix cream cheese and crab together well.  Put 1 Tbsp. mixture into one won ton wrapper.  Seal with water.  Deep fry in hot oil.  Serve with sweet and sour sauce.

Easy Slow Cooker Pulled Pork

2 Yellow Onions Chopped
4 Medium Garlic Cloves, Minced
1 Tablespoon Packed Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Salt
1/2 Teaspoon Cumin
1/4 Teaspoon Cinnamon
4-5 lb. Pork Roast
2 Cups Barbecue Sauce

Place all ingredients into a slow cooker.  Cook on low 8-10 hours or 6-8 on high.  Serve on Rolls with Coleslaw.