[ Jan Recipes ] [ Feb Recipes ] [ March Recipes ] [ April Recipes ] [ May Recipes ] [ June Recipes ] [ July Recipes ] [ Aug & Sept Recipes ] [ October Recipes ] [ November ] [ Dec 99 ] [ Holiday Recipes ]
Everyone is invited to be a part of our recipe page each month. An informal vote is taken
at the end of each month for the "best recipe". A great prize is awarded
to the winner by our sponsor, Big Grizz
Timberlake. Send your recipes to Sally@webspresso.com
(This is our all time favorite...my mom is famous for cranking out 40-50 loaves a season
for office gifts for my dad and family.)
6 C Flour
3 C sugar
1 1/2 T baking powder
1 1/2 C chopped nuts
2 bags cranberries
1 T salt
1/2 T baking soda
2 1/4 C orange juice
1 T butter flavoring
6 T cooking oil
Stir liquid ingredients into dry ingredients; add chopped nuts and chopped up cranberries;
bakes at 350 for 50-60 minutes.
Mrs. Nixon's Cookies
(Yes...*that* Mrs. Nixon!! I used to sit and ice these cookies with mygrandma and great
aunt every year.)
2 C butter
1 C sugar
2 eggs well tortured
1 t vanilla
4 C flour
1/2 C cocoa
Cream butter and sugar; beat in eggs and vanilla. Stir in flour and cocoa. Chill dough.
Grease cookie sheets. Roll out dough and usecookie cutters.
ALTERNATIVE: use 3 - 1 ounce squares of semi sweet chocolate in place
of cocoa; melt and add to creamed mixture.
We've got a new cook at Webspresso! Welcome Charity!
1 pound ground beef (ground turkey can be substituted)
1 pound ground pork sausage (ground turkey sausage can be substituted)
1 pound Velveeta cheese
1 Tablespoon Worchester sauce
1-2 loafs of cocktail bread (little bitty bread loafs)
Brown beef and sausage together in a pan.
When brown, add 1 Tablespoon Worchester sauce.
Add Velveeta cheese until melted.
Spoon the mixture onto the cocktail bread and place on a cookie sheet
Broil in oven for 3-5 minutes until nice and brown
3 quarts popped corn
3 cups deluxe mixed nuts
1 cup packed brown sugar
1/2 cup light caro syrup
1/2 cup butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
In large roasting pan combine popcorn and nuts. Place in 250 oven while
preparing glaze. In heavy 2 quart saucepan stir sugar, corn syrup and
margarine. Stirring constantly, bring to a boil over medium heat. Without
stirring, boil 5 minutes. Remove from heat. Stir in vanilla and baking soda;
pour over popcorn and nuts. stirring to coat well. Bake at 250 for one hour,
stirring every 15 minutes. Remove from oven and put popcorn on wax paper to cool.
Minty Hot Chocolate
2 cups chocolate flavored malted milk powder, divided
1 cup butter mints
3 cups nonfat dry milk powder
1 1/2 cups instant hot cocoa mix
In a blende combine 1 cup malted milk powder and mints; process until smooth.
Pour into a large bowl. Add dry milk, cocoa mix and remaining malted milk
powder; mix well. Store in airtight containers. To make one serving, add 1/4
cup mix to 3/4 cup boiling water. stir until disolved: Yield 6-3/4 cups mix
Fudgy Toffee Bars
1 3/4 cups flour
3/4 cup confectioners sugar
1/4 cup baking cocoa
3/4 cup butter
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla
2 cups semi sweet chocolate chips, divided
1 cup coarsley chopped walnuts
1/2 cup flaked coconut
1/2 cup english toffee bits
In a bowl, combine flour, sugar ans cocoa. Cut in butter until mixture
resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. x 2-in.
baking pan. Bake at 350 for 10 minutes. Meanwhile, in a saucepan, heat milk,
vanilla and 1 cup of chocolate chips, stirring until smooth. Pour over the
crust. Sprinkle with nuts, coconut,toffee bits and rest of chocolate chips;
press down firmly. Bake for 18 to 20 minutes. Yield; 3 dozen.
Knorr Spinach Dip
(from the back of the box!)
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 1/2 Cups sour cream
1 Cup mayonnaise (may use low-fat or cholesterol free reduced calorie type)
1 package (1.4 ounces) KNORR vegetable soup and recipe mix
1 can (8 ounces) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
In medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and
green onions. Cover; chill. Serve with fresh vegetables, crackers or chips. Garnish as
Cranberry Delight Spread
(I haven't tried this yet, but found it on the back of the Town House Crackers box
and think it sounds yummy!)
1 - 8 oz. Package cream cheese, softened
2 Tablespoons concentrated orange juice
1 Tablespoon sugar
1/4 finely chopped dry cranberries
Zest of one orange
1/8 teaspoon cinnamon
1/4 Cup finely chopped pecans, optinal
Mix cream cheese, juice, cinnamon and sugar with electric mixer on medium speed until
smooth. Fold in the orange zest, pecans, and cranberries. Refrigerate. Serve with Town
House brand crackers. Makes 1 1/2 Cups. Garnish with a small mint leaf, slice of cranberry
or zest of orange.
Makes about 3 dozen
1 (12 ounce) package semi-sweet chocolate chips
OR 3 (6 ounce) packages butterscotch flavored chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (3 ounce) Canchow mein noodles OR 2 Cups pretzel sticks, broken into 1/2 inch pieces
1 Cup dry roasted peanuts OR whole roasted almond
In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from
heat. In large bowl, combine noodles and nuts; stir in chocolate mixture. Drop by
tablespoonfuls onto wax paper-lined baking sheets; chill 2 hours or until firm. Store
loosely covered at room temperature.
Microwave directions: In 2-quart glass measure, combine chips and sweetened condensed
milk. Cook on 100% power (high) 3 minutes, stirring after each 1 1/2 minutes. Stir until
smooth. Proceed as above.
TURKEY CRESCENT ROLLS
(these are great to make with leftover turkey)
2 cups chopped up turkey
8 oz. cream cheese
4 green onions, chopped
1/2 cup butter, melted
2 cans crescent rolls
1 pkg. seasoned dressing bread, crushed
Mix together thoroughly, the turkey, cream cheese, and onions. Wrap crescents around a
spoonful of filling. Dip in butter and roll in dressing mex. Bake at 350 degrees for 25
minutes. Cook this long when frozen. Serve with gravy over the top. (I always make these
and then freeze them in freezer bags. Just pull out desired amount, place on a cookie
sheet and bake.)
1 pound flank steak, trimmed
1 jar (12 oz.) Heinz fat-free beef gravy
1/2 cup bottled thick and chunky salsa
1/4 cup sliced green onions
In large non-stick skillet over high heat, cook steak to desired doneness, turning once.
Remove. In same skillet, combine gravy, salsa and onions. Heat until bubbly, stirring
occasionally. Thinly slike steak across grain. Spoon over steak. Serve with rice.
CHICKEN PASTA AND VEGETABLE MEDLEY
1 lb. boneless chicken breasts, cut up
2 cans (14 1/2 oz. each) Swanson Seasoned Chicken Broth with Italian Herbs
1/2 tsp. garlic powder
3 cups uncooked corkscrew pasta
1 pkg. (16 oz.) any frozen vegetable combination
2 Tbs. grated Parmesan cheese
Cook chicken in nonstick skillet until browned, stirring often. Remove chicken. Add broth
and garlic. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. Add vegetables
and cheese. Heat to a boil. Return chicken t pan. Cook 5 min. more or until pasta is done.
Serve with additional cheese. Serves 6
2 cups flour
1 tsp. ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup molasses
Extra sugar to roll dough in.
Set oven at 350 degrees. Mix and sift first 5 ingredients. Beat shortening until creamy.
Add sugar, egg and molasses. Add flour mixture. Form dough into small balls, then roll in
sugar. Place 2" apart on ungreased cookie sheet. Bake 8-10 minutes.
Prep time - 8 min; Chill 3 hours; Stand 30 min; Cook 1 hour.
Per serving - 179 Calories, Fat 4.3 g Exchanges = 1/2 grain, 1 Vegetable, 1-1/2 lean meat,
1/2 skim milk.
Yield 6 servings
Vegetable Cooking Spray
1 teaspoon margarine
1/2 cup chopped green onions
3 slices whole wheat bread cubed
3/4 cup (reduced fat Cheddar Cheese (3 ounces) You may use regular
cheese too if you prefer.
1 (14 oz.) can artichoke hearts, drained and quartered (or fresh
cooked if you have)
1 4 oz jar sliced pimiento, drained
3/4 cup fat-free egg substitute (also real ones if you prefer)
1/2 tsp. dry mustard
1/8 tsp. ground red pepper
1 can (12 oz.)evaporated skimmed milk (Lucern has it)
1. Coat a small nonstick skillet with the cooking spray; add margarine. Place over medium
heat until margarine melts. Add green onions; sauté 3 to 4 minutes or until tender.
Remove from heat, and set aside.
2. Arrange half of the bread cubes in a 9-inch quiche dish coated with cooking spray. Top
with half of cheese, half of artichoke hearts, half of green onions, and half of pimiento.
Repeat layers with remaining bread cubes, cheese, artichoke, green onions and pimiento.
3. Combine egg substitute and remaining 3 ingredients; stir well. Pour over mixture in
quiche dish. Cover and chill at least 3 hours or overnight.
4. Let stand at room temperature for 30 minutes. Bake, uncovered at 350 F for 1 hour or
Peppercorn Crusted Pork Loin Roast with Creamy Peppercorn Sauce
Prep time: 8 minutes, Cook 2 hours, Stand 10 minutes.
Yield - 10 servings. Exchanges = 1/2 grain, 3-1/2 lean meat. Calories:
241 per serving, Fat: 10.1g
1 (2-1/2 pound) lean boneless pork loin roast
3 tablespoons Dijon mustard
1 tablespoon nonfat buttermilk
2 cups soft whole wheat bread crumbs
2 tablespoons cracked pepper
2 teaspoons whole assorted peppercorns, crushed
2 teaspoons chopped fresh thyme (or jared)
1/4 teaspoon salt
Vegetable Cooking spray
Creamy Peppercorn Sauce (recipe next)
Fresh thyme sprigs (optional)
1. Trim fat from roast. Combine mustard and buttermilk; spread over roast.
2. Combine bread crumbs and next 4 ingredients; press evenly onto roast.
3. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat
thermometer into thickest part of roast, if desired. Bake at 325 F for 2 hours or until
meat thermometer registers at 160F. Let stand 10 minutes before slicing. Serve with Creamy
Peppercorn Sauce. Garnish with thyme sprigs, if desired.
Creamy Peppercorn Sauce
3/4 cup nonfat buttermilk
1/3 cup nonfat sour cream
3 tbsp. grated Parmesan cheese
3 tbsp. reduced fat mayonnaise
1-1/2 tbsp. lemon juice
1-1/2 tsp. whole assorted peppercorns, crushed.
1/4 tsp. Salt
1. Combine all ingredients in a small bowl, stirring well. Yield: 1-1/4 cups plus 1
Prep time - 5 minutes
9 calories per serving (8oz)
Yield - 8 1cup servings
Note: If you are using a 10 or 12 cup coffee maker just increase accordingly.
3/4 cup ground Colombian Coffee
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons Vanilla extract or Orange extract
8-1/2 cups water
Place Coffee in filter basket; sprinkle with cinnamon, nutmeg, and vanilla. Add water to
coffee maker; brew according to manufacturer's directions. MMMMMMmmmmmm, enjoy!
Warm Citrus Cider
Prep time 5 minutes, cook time 15 minutes
Yield: 2 - 1 cup servings
1 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 whole cloves
1 3/4 cups unsweetened apple cider
1/2 cup unsweetened orange juice
2 sticks cinnamon (optional) but worth it, yummy!!
1. Place first 4 ingredients on a 4 inch square of cheesecloth or on a coffee filter; tie
2. Pour cider and orange juice into a small saucepan; add spice bag. Cook, uncovered, over
low heat 15 minutes, stirring occasionally. Remove and discard spice bag. Pour cider into
mugs. Garnish with cinnamon sticks, if desired.
NO BAKE COOKIES
2 1/2 cups sugar 3 cups quick cooking oatmeal
1/2 cup margarine 1 cup flaked coconut
1/2 cup peanut butter 1 cup chopped walnuts or pecans
3/4 cup canned milk 1 tsp. vanilla
1 cup chocolate chips
Combine sugar, margarine, and milk in saucepan. Boil 1 minute. Remove from heat: add
chocolate chips, oatmeal, nuts, coconut and vanilla. Stir until well mixed. Drop by
teaspoonfuls on waxed paper; let set until set, about 30 minutes. Makes about 6 dozen.
Anti- Depression Kit
An Eraser A String
A Penny A Hug (Chocolate kind)
A Marble A Kiss (Chocolate)
A Plastic bag to hold these items
A piece of paper with this written on it:
An Eraser so you can make all your mistakes disappear.
A Penny so you never have to say "I am broke."
A Marble in case someone says "You've lost your marbles"
A Rubberband to stretch yourself beyond your limits.
A String to tie things together when everything falls apart.
A Hug and a Kiss to remind someone cares!!!
1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening (I use Butter Flavor Crisco)
1 ½ cups sugar
1 teaspoon vanilla extract
2 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
Combine 1 tablespoon sugar and cinnamon in a small mixing bowl.
Cream shortening; gradually add 1 ½ cups sugar, beating well. Add eggs; beat well. Stir
Sift together flour, soda, salt, and cream of tartar in a medium mixing bowl. Add to
creamed mixture; mix well.
Shape dough into 1-inch balls and roll in reserved cinnamon mixture.
Place 2 inches apart on lightly greased cookie sheet. Bake at 400 deg. for 6 minutes or
until lightly browned. Remove to wire racks to cool
Yield: about 4 dozen.
½ cup butter or margarine, softened
½ cup firmly packed brown sugar
½ cup molasses
3 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup buttermilk
Cream butter; gradually add sugar, beating until light and fluffy. Add molasses and egg,
mixing well. Combine flour, baking powder, soda, salt, and spices, mixing well. Add to
creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Shape into a ball; cover and chill.
Roll dough to ¼ inch thickness on a lightly floured surface; cut into desired shapes.
Place 2 inches apart on lightly greased cookie sheets. Bake at 375 deg. for 10 minutes.
Remove to wire racks to cool. Decorate as desired . Yield about 3 dozen.
3 tablespoons commercial meringue powder
1 (16 ounce) package powdered sugar, siften
¼ cup plus 2 tablespoons warm water
Red and green paste food coloring
Combine first 3 ingredients in a mixing bowl, beat at high speed with an electric mixer
7-10 minutes or until stiff peaks form. Tint with food coloring as desired. Frosting dries
very quickly so keep covered at all times with plastic wrap.
This one is one of my all time favorites. I can't make it like my grandma did but.....
No Bake Cheesecake Serves 12-16
1 - 3oz package lemon flavored gelatin
1 c boiling water
1 - 8oz or 3 3oz cream cheese
1/2 c sugar
1 tsp vanilla
13 oz tall can Milnot Whip
3 c graham cracker crumbs
1/2 c melted butter (the real thing works best)
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream cheese w/sugar
and vanilla. Add gelatin. Blend well. Fold in stiffly whipped Milnot. Mix graham cracker
crumbs and melted butter together. Pack 2/3 mixture in bottom of 9 x 13 pan. Add filling.
Sprinkle with remaining crumbs.
This is more like a stew but sure is good!!
Country Pork Skillet
4 boneless top loin pork chops, diced
1 12-oz. jar pork gravy
2 tablespoons ketchup
8 small red potatoes, diced
2 cups frozen mixed vegetables
In large skillet brown pork cubes, stir in gravy, ketchup and potatoes. Cover and simmer
for 10 minutes. Stir in vegetables; cook for 10-15 minutes longer until vegetable are
tender. Tastes good with biscuits and a salad!!
Pork with Hoisin Sauce
1 whole pork tenderloin (approx. 1 lb)
2 T. veg. oil
4 T. mayonnaise
1 T. sugar
1 tsp. chili sauce - if you don't have any, omit
3 Ts. raisins - may be omitted
Brush pork with oil; roast on rack in shallow pan in a 450* oven for 20 min.
For sauce - combine remaining ingredients in saucepan, stir well, heat over med. heat
bringing to a boil. Slice pork in 1 inch slices, pour sauce over and garnish with
Louisiana Praline Biscuits
1/2 cup butter Ground cinnamon
36 pecan halves 1/2 cup mayonnaise
2 cups self rising flour
1/2 cup milk
1/2 cup packed brown sugar
Preheat oven to 375*; Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves
in each of 12 muffin cups. Sprinkle cinnamon in each cup and heat in over until melted.
Combine flour, mayonnaise and milk; mix well; spoon into cups, bake 12-15 min. Invert onto
Rice Au Gratin
4 cups cooked rice
1 chopped onion
1/2 cup chopped green pepper
1 2oz. jar diced pimento, drained
1 can cr. mushroom soup
1/3 cup mayonnaise
2 cups shredded cheddar cheese, divided
1/2 cup milk
Combine first 4 ingredients in a large bowl, mixing well. Combine soup, mayonnaise, milk
and 1 cup cheese, stir well and add to rice mixture.
Spoon mixture into a lightly greased 2 qt. casserole; bake at 350* for 25 minutes;
sprinkle with remaining cheese and bake an additional 5 min. serves 8 as a side dish
1 bag of white chocolate stars or 6 cubes of almond bark
1 cup of minature marshmallows
1 cup of dry nuts
1 T. peanut butter
1 cup rice krispies
Melt the chocolate and peanut butter, add the rest of the ingredients, stir and drop on
16 oz. package of white chocolate bits or equivalent of almond bark
1 1/2 cups of dried cranberries
1 1/2 cups of chopped pecans
Melt the white chocolate, stir in rest of ingredients and drop on wax paper.
Double Delicious Bars
1/2 c. margarine
1 1/2 c graham cracker crumbs
1 (14oz) can sweetened condensed milk
1 (12 oz) pkg. milk chocolate chips
1 c. peanut butter chips
Preheat oven to 350 degrees. In a 9x13 pan, melt butter in oven. Sprinkle crumbs evenly
Pour sweetened condensed milk evenly over the crumbs. Top with milk chocolate chips, then
peanut butter chips and press down firmly. Bake 25-30 min. or until lightly browned.
Cool and cut into bars.
1 2lb pkg frozen hashbrowns
16 oz sour cream
1 can cream of chicken soup
1 stick butter
1/2 c. chopped onion
2 c. grated cheddar cheese
Place potatoes in a greased 9x13 pan. Season with salt and pepper.
In a bowl add minced onion and mix together sour cream and cream of chicken soup.
Pour soup mixture over potatoes, sprinkle with cheddar cheese and butter that you have cut
into cubes. Bake at 350 degrees for 45 minutes.
Holiday Treasure Cookies
1 1/2 cup graham cracker crumbs
1/2 cup all purpose flour
2 tsp. backing powder
1 can sweetened condensed milk (not evaporated)
1 stick softened butter
1 1/3 cup sweetened coconut
1 cup Hershey's Mini Kisses, milk chocolate or semisweet
1 1/3 cup Hershey's Holiday Bits (10 oz. bag)
Heat oven 375. Stir graham cracker crumbs, flour and baking powder and set aside.
Beat condensed milk and butter until smooth. Add crumb mixture, mixing well. Stir in
coconut, mini kisses, and holiday bits. Drop rounded Tbs. onto greased cookie sheet.
Bake 8-10 minutes until lightly browned. Cool 1 minute before removing from cookie
sheet. Makes about 3 dozen.
Got this in the Sunday paper! The greatest!
Buttermilk Pecan Pie
3 Tbs. all purpose flour
1/4 tsp. salt
1/2 cup butter (1 stick)
2 cups sugar
2 tsp. vanilla
1 cup buttermilk
1/2 cup chopped pecans (coarsely)
1 unbaked pie shell (9 inch)
heat oven to 350. Mix flour and salt in bowl. Beat butter until smooth and creamy.
Add sugar, 1/2 cup at a time, beating until fluffy, 2 minutes. Beat in vanilla. Add
eggs, one at a time. Stir in flour, then add buttermilk. Sprinkle pecans over bottom
of pie shell. Pour in mixture. Bake at 350 for 1 1/2 hour.
I make this every holiday. Dave doesn't eat sweets but loves this pie!!!!!
Ham and Cheese Potato Bake
(This is a quick and easy dish to prepare, and oh.. so good!) It's a great way to use up
some of that leftover Holiday ham!
1 pkg (24oz.) frozen hashbrowns
2 cups cubed ham
1 cup shredded cheese (any variety) - I prefer the mild cheddar
1 small onion, chopped (optional)
1 small green pepper chopped (optional)
2 cups (16oz.) sour cream
1 can condensed cheddar cheese soup
1 can condensed cream of potato soup
1/4 teaspoon pepper and a dash of salt
In a large bowl, combine ham, potatoes, 1/2 of the grated cheese, onion and green pepper
In another bowl, combine sour cream, soups and salt & pepper. Add to potato mixture,
and transfer to greased 3-quart baking dish. Sprinkle with remaining grated cheese. Bake
uncovered in a 350 degree oven for 1 hour, or until bubbly.
3 cinnamon sticks
3 bay leaves
1/2 lemon, halved
1/2 orange, halved
1 qt. water
Combine these ingredients in saucepan and bring to a boil. Rduce heat and simmer as long
as desired (you can use a crockpot). Check often and add additional water if needed.
Mixture may be stored in the refrigerator several days and reused. Makes your house smell
1 -12oz. bag choc. chips
1 cup peanut butter
1 stick margarine
1 - 11oz. box of Crispix Cereal
3 to 4 cups powdered sugar
Melt chocolate, peanut butter and margarine
Pour this mixture over the crispix, stir until coated. In a paper bag put powdered sugar -
Add Crispix and shake until well coated. This is so easy to make and looks great mixed in
on a festive plate of Christmas cookies!!
Decorative Glycerin Soap
Flexible, plastic candy molds
Bars of soft, glycerin soap in colors that suit the designs of the molds
A microwave oven
Cut the soap into small squares and place in a glass cup or small bowl. Melt the soap in
the microwave on the defrost setting in 10-15 second increments. Do not let soap start to
bubble. Spoon the melted soap into the molds and allow to cool completely. Pop out of
molds and wrap in plastic wrap if desired.
*Tips~ If you can see dig your fingernail into the soap, it's soft enough to do this with.
For a multi-colored design you can drizzle one color in and add a lighter contrasting
color over the top. If the soap get out of the lines, wait until it cools and trim the
"mistake" away. Use colors that appeal to you, or scents that you like! This is
really easy and fun too! Easy enough for kids about 10 and up with help.
Creamed Chip Beef Dip
8 oz. cream cheese
5 oz. dried chipped feef
a small carton sour cream
1/4 c. chopped green pepper
2 T onion flakes or real onions chopped
1/2 t. garlic salt
Mix together in pie plate..Sprinkle chopped pecans or walnuts on top.. Dot with butter.
Bake 325......20-25 minutes...so good with Triscuits!
To top of page