MAKING THE ROCCO
1 lb. butter
2/3 cups water
2 cups sugar
1/4 tsp salt
1 cup roasted almonds
Chocolate Chips
Boil to 290 degrees or soft crack.
Spread almonds on cookie sheet.
Pour candy on top of the nuts.
Sprinkle chocolate chips on top of hot candy. Spread melted cholate over the top.
Let chocolate set.
Break into pieces.
MAKING THE CANDY
1 cup karo syrup
1/2 cup sugar
1/2 cup packed brown sugar
Bring to a boil for exactly one minute.
Remove from heat and stir in 1 cup peanut butter and 1 cup Spanish peanuts.
Pour over 6 cups corn flakes in a large bowl. Stir well to combine.
Very lightly spray (with Pam) a 9x13 pan and spread mixture into the pan. Spray Pam on fingers and press mixture to a smooth and even surface.
Make chocolate topping by breaking a large Hershey bar or sprinkling 2 cup chocolate chips on top. Place in warm oven (300 degrees) for only 3-4 minutes.
Remove from and spread melted chocolate.
Let chocolate set and cut into squares.
MAKING THE CANDY
1/2 cup butter
1 14 oz. package coconut
1 can sweetened condensed milk
4 cups powdered sugar
1 tsp vanilla
Soften butter. Add sugar, coconut, vanilla and sweetened condensed milk.
Roll coconut into balls and freeze.
Melt the chocolate.
Dip coconut balls into the chocolate.
Put in refrigerator until set.
MAKING THE PIE FILLING (makes 2 pies)
8 apples sliced thin
2/3 cups sugar
6 tablespoons water
4 tablespoons butter
2 tsp. cinnamon
8 tsps. cornstarch
4 tablespoons water
Peel, core, and chop or slice apples.
Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
Let bubble 1 minute. Cool.
Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Cover with the second pie crust and make slits in the top.
Seal the edges by pinching or crimping them together.
Place the pie on a baking sheet to catch drips and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.
Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.
MAKING THE PIE MIX
14 apples
1 1/2 cups sugar
1/2 cup brown sugar
4 tablespoons flour
1/2 tsp salt
2 tsp cinnamon
1/2 tsp. nutmeg
10 cups water
2 tablespoons lemon juice
2 tablespoons butter
Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large mixing bowl, add the lemon juice, and toss to coat evenly.
In a separate bowl, stir together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this dry mixture over the apples and toss until all slices are evenly coated.
Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Dot the top with pieces of butter. Cover with the second pie crust and make slits in the top.
Seal the edges by pinching or crimping them together.
Place the pie on a baking sheet to catch drips and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.
Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.
MAKING THE COOKIES
1 chocolate cake mix
2 eggs
1/2 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Mix all ingredients together. Roll the dough into 1/2" round balls. Make 50 balls. Place on greased cookie sheet and bake for 8 minutes.
Cool cookies completely.
FILLING:
7 oz jar of marshmallow cream
1 tablespoon milk
1 cup powdered sugar
Mix marshmallow cream and powdered sugar together and add milk 1 tsp. at a time until filling is nice and fluffy.
Spread filling between two cookies and let the cats meow!
MAING THE FUDGE
3 packages chocolate chips
1 pint marshmallow cream topping
1/2 lb. butter
2 cups pecans
2 tsps. vanilla
Bring to a boil 1 can of canned milk and 4 1/2 cups sugar. Boil for 9 minutes.
Pour over other ingredients and stir.
Pour into a greased 13x9 pan.
Let set.
MAKING THE SAUCE:
1 cup sugar
1 cup cream
1 square butter
Cook until sugar is dissolved. Serve over cake or ice cream.
MAKING THE FRENCH TOAST
1 loaf white bread sliced
8 eggs
2 cups milk
2 cups half and half
2 tsps. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
NUT TOPPING
3/4 cup butter softened
1 1/3 cup brown sugar
3 tablespoons corn syrup
1 1/3 cups chopped pecans
Grease a 13x9 pan. Fill pan with bread slices to within 1/2 inch of the top.
Blend together eggs, milk, cream, vanilla, nutmeg, cinnamon.
Pour over slices of bread.
Cover and refrigerate overnight.
Combine topping ingredients and set aside until the time to bake the bread.
Spread topping over toast.
Spread topping over toast.
Bake at 350 degrees for 50 minutes or until puffed and golden.
If top browns too quickly, cover with foil.
MAKING THE BREAD:
3 cups sugar
4 eggs
1 cup oil
3 1/2 coups flour
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cups water
2 cups canned pumpkin
3 cuts chopped pecans and/or chocolate chips
In a large bowl combine all ingredients. Pour into loaf pans.
Bake at 350 degrees for 40-50 minutes or until middle comes out clean.
MAKING THE SALAD:
1 large bunch spinach
1/3 cup sliced almonds sugared and roasted
6 strips bacon cooked
3 tablespoons sliced green onion
1 large red apple
DRESSING:
1/2 cup oil
6 tablespoons wine vinegar
1/4 tsp salt
1 tsp dry mustard
2 tsps. sugar
1/4 tsp. pepper
Mix together and toss over salad. Enjoy!
MAKING THE SALAD:
2 qts. cooked chicken, cubed
1 can sliced water chestnuts, drained
1 16 oz. can pineapple chunks drained
1 lb. seedless green grapes
2 cups celery sliced
1 cup sliced almonds
3 cups mayonnaise
1 tablespoon curry powder
2 tablespoons soy sauce
2 tablespoons lemon juice
Combine chicken, water chestnuts, pineapple, grapes, celery and almonds.
In large bowl, mix mayonnaise with curry powder, soy sauce and lemon juice.
Add to chicken and toss well.
Chill several hours.
Serve on bed of lettuce.
Top with remaining almonds and serve.
MAKING THE SALAD:
1 can mandarin oranges
1 1/2-2 lbs. spinach
1/2 iceberg lettuce
1 cup Swiss cheese
1 red pepper chopped
1/2 lb. mushrooms sliced
1/2 red onion sliced
1/2 cup sugared almonds
Bryanna's Poppy See Dressing
Combine all ingredients and Enjoy!
MAKING THE SOUP
Combine and slow boil until vegetables are tender:
6 potatoes peeled and cubed
1 onions chopped
2 carrots chopped
1 celery rib sliced
2 chicken bouillon
1 or 2 tsp. dry parsley flakes
1/2 tablespoon salt
dash of pepper
5 cups water
Take 1/2 and blenderize or mash with a potato masher.
Add 1 can evaporated milk and 1/3 cup butter.
Heat thoroughly.
Add cheddar cheese when serving.
MAKING THE SOUP
10 cups of water (1 can chicken broth)
6 cups potato chunks
5 cups carrot chunks
1 large onion chopped
1 head broccoli (chop florets)
6 Chicken Breasts (cooked and shredded)
2 cans Cream of Chicken soup
1-2 lbs. Velveeta Cheese
Simmer vegetables in water and chicken broth until tender.
Stir in Cream of Chicken soup.
Add cheese in chunks. Cover until melted. Serve.
Enjoy!
MAKING THE ENCHILADAS
1 10 oz. can enchilada sauce
1 10 oz. can tomato soup
1 cup beef broth
1 tablespoon oregano
2 chopped onions
1 clove garlic chopped
2 cups grated cheese
18 corn tortillas
Make a sauce by combining first four ingredients. Add chopped garlic. Heat thoroughly. Brown the beef and onion together. Drop the tortillas in hot oil just to soften. Lay on paper towels to absorb the excess oil. Dip each tortillas in the heated sauce and lay on a plate. Add about two tablespoons of the meat. Sprinkle cheese on top of the meat. Roll up each one and lay in a greased 9x11 dish with the end on the bottom. Sprinkle cheese on the top and cover all with the remaining sauce. Bake at 350 decrees for 20 minutes.
MAKING THE ECLAIRS:
2 cups water
1 cup butter
2 cups flour
8 eggsMAKING THE BROWNIE PIE
1/2 cup butter
3 oz. chocolate squares
3 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 tsp. vanilla
1/3 cup chopped pecans
Preheat oven to 350 degrees. Melt butter and chocolate over moderate heat in saucepan. Add to remaining filling ingredients and stir well. Fold into crust and bake 55 minutes. Serve topped with caramel and whipped cream.
MAKING THE HELLO DOLLIES:
Melt on a cookie sheet, 1 cube butter
SPRINKLE ON TOP OF THE BUTTER IN THIS ORDER:
1 1/2 cups gram cracker crumbs
1/2 cup butterscotch chips
12 cup chocolate chips
1/2 cups chopped pecans
MAKING THE CAKE:
Bake 375 degrees for 40-45 minutes.
1 3/4 cup sugar
2 1/2 cup flour
1 cut butter
2 eggs
1 cup coke
1 tsp. soda
3 tablespoons cocoa
1 tsp. vanilla
1/2 cup buttermilk
1 1/2 cup small marshmallows
Combine sugar, butter, and eggs.
Add buttermilk
Sift together dry ingredients and add to sugar mixture. Mix well.
Stir in coke and marshmallows.
Pour into a greased cake pan.
Frost when cool.
FROSTING:
1/2 cup buttermilk
1/3 cup coke
3 tablespoons
Enough powder sugar to thicken.
Enjoy!
MAKING THE BARS:
1 cup butter
2 cups brown sugar
2 eggs
2 tsps. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups quick rolled oats
Cream together the butter and sugar. Mix in the eggs, vanilla.
Whisk together the flour, soda and salt. Stir in the oats.
Add dry ingredients to creamed mixture. Mix until well blended. Set aside
FUDGE NUT FILLING:
One 12 oz. chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1/2 tsp. salt
1 cup chopped pecans
2 tsp. vanilla
In top of double boiler, mix together chocolate chips, sweetened condensed milk, butter and salt.
Stir over boiling water until smooth. Stir in nuts and vanilla.
In bottom of a greased 15x10 inch baking pan. Spread 2/3 of oatmeal mixture. Cover with chocolate filling and dot with remaining oatmeal mixture.
Bake at 350 degrees for 25-30 minutes. Cool and cut.
MAKING THE TOFFEE
Sprinkle on bottom of a greased 9" square pan:
1 cup chopped pecans.
Combine in a saucepan:
3/4 cup packed brown sugar
1/2 cup butter
Bring to a boil, stirring constantly for 7 minutes.
Remove from heat and spread over the nuts.
Sprinkle over the top 1/2 cup chocolate chips.
Cover the pan with a cloth for 5 minutes so the chocolate will melt. Spread the chocolate evenly over the top. Cut into squares while still warm.
Refrigerate to set.
MAKING THE SOUP:
1 1/2 lbs. ground beef
1 cup chopped onion
2 medium cloves garlic minced
1 can beef broth
2 cans tomato soup
1 soup can water
2 cands kidney beans, undrained
3 cups cooked elbow macaroni
3 tablespoons chili powder
2 tablespoons vinegar
In a large heavy pan, brown beef and cook onion with garlic until tender. Stir to separate meat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally.
MAKING THE COOKIES:
2 cups butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda and 1/2 tsp salt mixed with 2 tsp. of hot water.
3 cups flour
chocolate chips
Mix all ingredients and bake at 350 degrees for 8-10 minutes or until slightly brown.
MAKING THE LASAGNA:
1 cup chopped onion
2 cloves garlic pressed
1/2 lb. mushrooms slices
1/2 cup butter
3 cups diced cooked chicken
One 16 oz. can diced tomatoes
1/2 cup chicken broth
2 tablespoons minced parsley
1 tsp. dry oregano
1 tsp. dry basil
1 tsp salt
1/4 tsp pepper
10 oz. lasagna noodles
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Sauté onion, garlic, and mushrooms in butter. Stir in the rest of the ingredients except for the cheese. Bring to a boil. Cover for 2 minutes. Layer 2 layers of noodles and sauce with the cheese ending with cheese.
Bake 350 degrees for 20-25 minutes.
MAKING THE CAKE:
1 1/2 cup boiling water
add 1 cup old fashioned oatmeal
LET STAND 5 MINUTES
CREAM TOGETHER:
1 cup brown sugar
1 cup white sugar
1 cube butter
1 tsp vanilla
ADD 2 EGGS AND BEAT UNTIL SMOOTH.
MIX TOGETHER AND THEN ADD TO THE WET INGREDIENTS
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp salt
MIX IN THE OATS
Put in a greased and floured 9x13 cake pan. Bake at 350 degrees for 30-40 minutes.
FROSTING: (Mix following ingredients together and spread on top of the cake right out of the oven. Poke holes in the cake with a toothpick for frosting to melt into the cake.)
6 tablespoons butter
3/4 cup brown sugar
1 cup coconut
1/4 cup evaporated milk
1/2 cup pecans
MAKING THE BROWNIES:
2 German Chocolate cake mixes
14 oz. caramels
6 oz. chocolate chips
1 cup chopped pecans
1 can evaporated milk (divided 3/4 cup and 1/3 cup)
3 cubes butter
Melt the 3 cubes butter and combine with cake mixes and 3/4 cup evaporated milk. Add nuts. Melt caramels with 1/3 cup evaporated milk in a double boiler or microwave oven. Bake 1/2 cake mix in a 9x13" pan at 350 degrees for 7-8 minutes. Pour melted caramels over hot cake and then add chocolate chips on top of the caramel. Mold balance of cake mix by hand and place over the caramels. Bake 18-20 minutes or until set at 350 degrees. Cool overnight.
MAKING THE PIE FILLING:
4 cups fresh or frozen blueberries
1 cup sugar
3 tablespoons cornstarch or 6 tablespoons flour
1/2 tsp. lemon peel
1/2 tsp cinnamon
1/2 tsp. nutmeg
1 cup water
2 tablespoons lemon juice
Mix dry ingredients in a saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3-4 minutes until clear and thickened. Stir constantly. Remove from heat and add lemon juice. Slightly cool and place in a pre-baked pie crust. Enjoy!
MAKING THE SOUP:
1 onion chopped
3 tablespoons butter
4 large tomatoes or two 15 ounce cans of diced tomatoes
1/4 cup chopped fresh basil
1 tsp. sugar
1/2 tsp. salt
1/8 tsp pepper
2 cups chicken broth
Sauté the onion in the butter. Add tomatoes, basil, sugar, salt and pepper. Bring to a toil and reduce heat. Simmer uncovered for 10 minutes. Process in blender until smooth. Bring chicken broth to a boil in a separate pan. Add pureed mixture. Cook until heated through.
HOW TO MAKE THE BISCUITS:
2 1/2 tsp. yeast
3/4 cup warm water
5 cups flour
3 tablespoons sugar or agave
1 tablespoons baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup plus 2 tablespoons shortening
2 cups buttermilk
Dissolve yeast in warm water, let stand for ten minutes. Mix all dry ingredients. Cut in shortening. Stir in buttermilk and yeast. Drop from a spoon. Bake at 350 degrees for 15 minutes. Dough keeps in fridge foup to one week.
You can add cheese and chilies.
MAKING THE BROWNIES:
(takes a 17 1/2x11" pan)
2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup water
1/4 cup cocoa
1/2 cup buttermilk (if you don't have buttermilk substitute 2 tsp. vinegar or lemon juice. Mix into 1/2 cup milk)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
FROSTING:
1/2 cup butter
2 tablespoons cocoa
1/4 cup milk
3 1/2 cups powdered sugar
In a large mixing bowl, combine the flour and the sugar.
In a saucepan, combine butter, shortening, water and cocoa. Stir and heat to boiling.
Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla.
Mix well, using a wooden spoon or high speed on mixer.
Pour into a well greased 17 1/2 x 11" pan.
Bake at 400 degrees for 20 minutes or until brownies are set in the center.
While browning bake, prepare the frosting. In a saucepan, combine butter, cocoa and milk. Heat to boiling, stirring.
Mix in the powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them out of the oven. Cool and cut into squares.
MAKING THE CAKE:
9x13" ungreased cake pan
MIX THE FOLLOWING INGREDIENTS TOGETHER WITH A FORK IN THE UNGREASED CAKE PAN:
2 cups flour
1 1/2 cups sugar
1/2 tsp. salt
4 tsp. baking powder
4 tablespoons cocoa
IN A SEPARATE BOWL MIX WITH A FORK:
1 cup milk
4 tablespoons oil
4 tsp. vanilla
Mix the dry ingredients into the wet ingredients that are in the pan. Sprinkle 2 cups brown sugar on top. Sprinkle 1/2 cup cocoa on top of the brown sugar. Pour 3 1/2 cups hot tap water on top of everything. Bake cake for 40 minutes at 350 degrees. Take out of oven. Hot fudge is on the bottom. Spoon on top and serve with ice cream.
HOW TO MAKE THE TRUFFLE:
14 oz. can Sweetened Condensed Milk
1 1/2 cup cold water
4 oz. package instant vanilla pudding
12 oz. container cool whip
1 pound cake (cut into 1" cubes)
1 qt. strawberries washed and sliced
1 pt. blueberries
Combine sweetened condensed milk and water. Add pudding and beat with mixer. Set in refrigerator for 5 minutes. Fold in cool whip.
Spoon 2 cups of mixture into serving bowl. Add layers of cake, strawberries and blueberries. Top with remaining pudding mixture and garnish with berries. Chill for 2 hours.
HOW TO MAKE THE RICE KRISPIES:
Melt in microwave on low:
1 1/2 cups peanut butter
1 2/3 cups Karo syrup
1 1/2 cups sugar
Stir in 9 cups Rice Krispies. Press into a greased 9x13 cake pan. Milk chocolate chips and drizzle over the top. Let chocolate set. Cut into squares and enjoy!
MAKING THE PUMPKIN CAKE:
TOPPING:
1cup yellow cake mix
1/2 cup sugar
1/4 cup melted butter
Mix ingredients together and set aside.
CRUST:
Remaining yellow cake mix
1 egg
1/2 cup melted butter
Mix and press into a 9x13 inch baking dish, going up the sides about 1".
FILLING:
1 large can pumpkin
3 eggs
3/4 tsp. salt
2 tsp. cinnamon
1/2 cup brown sugar
2/3 cup milk
Mix ingredients together and pour into crust. Sprinkle topping over all. Bake at 350 degrees for one hour. Serve with ice cream or whip cream.
MAKING THE PIE CRUST:
Mix together with a fork the following ingredients:
4 cups flour
1 tablespoon sugar
With a pastry cutter, cut in 1 3/4 cup shortening into the flour mixture.
Mix with a fork:
1 large egg
1/2 cup water
Add this mixture to the flour mixture until well blended.
Wrap in plastic wrap and put in refrigerator for 1 hour. Take out of refrigerator and roll into pie shells. Any left over dough can be put in the freezer.
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