Hello Dolly Bars

Hello Dolly Bars
Recipe submitted by Cindy Chandler

These "Hello Dolly Bars" are rich and yummy!

Ingredients:

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 cup chopped nuts (almonds, walnuts or pecans)
1 cup semi-sweet chocolate chips
1 cup flaked coconut
1 cup dried cherries *optional
1 (14 ounce) can sweetened condensed milk

Directions:

Preheat oven 325 degrees.

In a large bowl, combine the graham cracker crumbs and melted butter.

Press evenly into an 8 x 8-inch baking dish.

Layer the almonds, chocolate chips, coconut and cherries over crumb crust.

Pour the sweetened condensed milk over the top.

Bake for 25 minutes.

Cut into bars after refrigerated for 2 to 3 hours.

Kristin's Texas Caviar

Kristin's Texas Caviar

Ingredients:

1 can or bag of frozen white snow corn
1 can black beans, rinsed and drained
1 can black eyed peas, drained
1 green pepper, chopped
1 bunch green onions, chopped
3 - 4 tomatoes, chopped
1 small jalapeno, chopped
8 ounce Italian dressing

Tortilla chips

Directions:

Kristin 7/10/13

Mix together.

Often best prepared the night before so it can marinate.

Zesty Horseradish Corn on the Cob

Zesty Horseradish Corn on the Cob
Original Recipe by Land O Lakes - Treasury Of Country Recipes

Ingredients:

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish

8 fresh ears of corn on the cob, husked

Directions:

Prepare grill of heat oven to 375 degrees.

In a small bowl stir together all ingredients except corn.

Spread about 1 tablespoon butter mixture evenly over each ear of corn.  Wrap tightly in heavy-duty double thickness aluminium foil, sealing well.

Place on grill rack directly over coals or low flame, turning every 5 minutes, for 20 to 25 minutes, or until tender.  If baking, place foil-wrapped corn on jelly roll pan.  Bake for 40 to 45 minutes, or until heated through.

TIP:  Horseradish butter can be used as a spread for sandwiches or vegetables.

Earthquake Cake

Earthquake Cake

This cake is rich, gooey and easy to make!  It gets its name, because the cake cracks during the baking process.   Serve warm and with vanilla ice cream.

Ingredients:

1 cup flaked coconut
1 cup chopped pecans

1 package German chocolate cake mix &
   cake mix ingredients, water, oil, eggs, etc

1 stick butter
1 package (8 ounce) cream cheese
1 teaspoon vanilla
1 lb. powdered sugar

Directions:

Preheat oven to 350 degrees.

Lightly grease the bottom and sides of a 9 x 13-inch baking pan.

Layer the coconut and chopped nuts in bottom of baking pan.

In a large bowl, prepare the German chocolate cake mix according to package directions (water, oil, eggs, etc).

Pour mixture over the coconut and chopped nuts.

In a separate bowl, cream together the butter, cream cheese and vanilla. Once mixed, slowly add the powdered sugar.  Beat until smooth.

Spoon over cake in dollops.  DO NOT SPREAD, BECAUSE THE CAKE WILL BAKE AROUND DOLLOPS.

Bake for 40 - 45 minutes.

Toothpick will not come out clean.

Serve warm and with vanilla ice cream.

Lofthouse Style Sugar Cookies - Copy-Cat Recipe

Lofthouse Style Sugar Cookies - Copy-Cat Recipe

Are you a fan of Lofthouse sugar cookies?  This copy-cat recipe will make the exact version of the Lofthouse sugar cookies you buy in the grocery store.  These cookies are so good and addicting!
  
Ingredients:

Cookie Dough
1/2 cup sour cream
1 cup sugar
1/2 cup butter, softened
2 eggs
1/2 teaspoon pure vanilla extract
3 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Buttercream Frosting
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream


food coloring to color frosting
candy sprinkles

Directions:

Cookie Dough Directions:

In a large bowl combine sour cream, sugar, butter, eggs, and vanilla; mix well.

In a smaller bowl combine flour, baking powder, baking soda and salt, and then add to wet mixture and mix until everything is just incorporated.

The dough will be sticky and hard to handle, so dump the dough mixture onto a large piece of plastic wrap.   Wrap the dough in plastic wrap, and chill in the refrigerator overnight.

Preheat oven to 350 degrees.

Remove dough from refrigerator.

Lightly flour countertop.  Roll the dough out to 1/4-inch thickness.

Using a round 2-inch cookie cutter, cut out the cookies and place on a parchment paper lined baking sheet.

Bake until light golden brown.  DO NOT BAKE FOR MORE THAN 10 MINUTES

Transfer cookies to a cooling rack and let cool completely before frosting.

Buttercream Frosting Directions:

In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract.

Slowly beat in powdered sugar.

Once smooth and creamy, add the pinch of salt and the heavy cream. 1 tablespoon at a time, and then beat at medium-high speed for a minute or two until light and fluffy.

Add food coloring, if desired, and beat until combined.

Once cookies have cooled completely, frost and add sprinkles.

Allow frosting to set, and then store in an air-tight container.  Let cookies sit for several hours before serving to allow the flavors to develop.

Yield: 3 dozen sugar cookies

Kristie 7/14/13

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

This is one of those meals that you should make the day before, because it tastes even better the next day. Reheat the red beans in the stock pot while the rice is cooking. Don't forget the hot sauce!

Ingredients:

1 tablespoon shortening
2 white onions, chopped
3 to 4 tablespoons garlic, minced
2 green bell peppers, chopped
4 to 5 celery stalks, chopped

8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces

2 bay leaves
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Hot pepper sauce to taste

6 cups cooked white rice

Directions:

Rinse the red beans.

Melt the shortening in a large stock pot over medium heat.

Once the shortening has melted, add the chopped onion, minced garlic, chopped bell pepper and chopped celery.  Saute for 5 to 7 minutes.

Add the water, dried red beans, ham hock, and sausage.  Bring to a boil.

Stir in the bay leaves, Cajun seasoning, thyme, sage, and hot sauce.

Reduce heat to low, and place cover on pot. Simmer for 5 hours.

Remove ham hock bones and bay leaves. Serve over rice.

Serves 6

Have you ever tried red bean and rice soup?  If not, here's the recipe. It's delicious!
http://crowdedkitchen509.blogspot.com/2014/01/red-bean-and-rice-soup.html

Red Beans and Rice Soup

Garlic Cheese Grits and Shrimp

Garlic Cheese Grits and Shrimp

Ingredients:

3 cups chicken broth
3/4 teaspoon salt
3/4 cup grits
2 cloves garlic, minced
6 ounces processed Velveeta cheese, cubed
1 pinch cayenne pepper

3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
2 tomatoes, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt and pepper to taste

Directions:

Bring 3 cups chicken broth and salt to a boil in medium saucepan; slowly stir in grits. Cover saucepan; reduce heat to low.  Cook, stirring occasionally, for 5 to 6 minutes.

Once cooked, stir in cubed processed cheese, 2 garlic cloves (minced) and cayenne pepper.

Keep grits warm, stirring occasionally over low heat.

HINT: If you want your grits extra creamy, add half and half to the saucepan.

Heat butter and olive oil in a large skillet over medium-high heat.  Saute 3 garlic cloves (minced) and tomatoes until tomatoes softens.

Add the shrimp and lemon juice and saute until pink.

Season with salt and pepper.

Spread warm grits on a serving platter and pour shrimp mixture on top.

4 servings