This recipe is one that was given to me by my mother. It was given to her by a good friend of hers and Mother tried them out one Christmas. Well, everyone loved them and the recipe has since passed around and been copied several times. It has now become a Christmas staple in our family.
Although this cookie was born at our house one Christmas season it does not have to be just for the holidays. Bake them anytime, they will be eaten.
This recipe makes about 4 dozen cookies which also make them great for fund raisers and bake sales as well as for large gatherings at home or at the office. As a matter of fact, my daughter is getting married next weekend and we are having a reception till seven, then a big open party and I am going to make a couple of batches for the party. I think I’ll take the recipe card, I know someone will ask for it. Enjoy!
Southern Sour Cream Cookies
1 cup Crisco
3 eggs, beaten
2 cups white sugar
½ tsp. vanilla
1 cup sour cream
5 cups sifted flour
3 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 ½ cups pecans
½ cup white sugar
½ tsp. cinnamon
Cream Crisco, eggs, and sugar.
Add vanilla and sour cream and mix well
Sift flour, baking powder, baking soda and salt into the mixture.
Add pecans and stir.
Drop by rounded teaspoons onto baking sheet.
Grease the bottom of a nice rounded bottom drinking glass.
Dip glass into a mixture of cinnamon and sugar and press down on each cookie, to flatten slightly.
Bake at 350 degrees for 15 to 20 minutes
Makes 4 dozen
Wednesday, June 17, 2009
Tuesday, June 2, 2009
A French Toast You Can Take To Bed and Eat It Up In The Morning
Everyone I know loves French toast, but, it can be a bit messy and time consuming to make in the morning and that is when this Mama just wants to sit down and eat with her family.
When what you really want is something warm, comforting, tasty, and easy, this is a great recipe for a different take on French toast that you can prepare the night before you want to eat it and in the morning all you have to do is take it out of the refrigerator and pop it in the oven.
Plus, it is so much better than plain old French toast.
This is a great idea for when you have overnight guests too.
I like to make this Christmas Eve and in the morning it can be baking while we unwrap our gifts and usually it’s done just as we are finishing up. I can’t think of anything better than all of us sitting together Christmas morning and having this warm, delicious breakfast.
Unless it’s Easter morning or Saturday morning or any morning.
It’s just great! Syrup is up to you.
Baked Apple French Toast
¼ cup butter
½ cup brown sugar
1 tbsp. corn syrup
2 apples peeled and thinly sliced
½ loaf French bread sliced
2 eggs
¾ cup milk
½ tsp. vanilla
Melt butter, stir in brown sugar and syrup in a sauce pan
Spread mixture in the bottom of your baking dish
Arrange your apple slices over the top
Place bread slices over the top of your apples
Beat eggs until light and fluffy
Add milk and vanilla and combine
Pour evenly over the bread
Cover and refrigerate overnight
In the morning, preheat your oven to 350 degrees
Bake, uncovered for about 40 minutes until bread is golden brown
Here is a lady after my own heart, you should take a look
Click Here!
When what you really want is something warm, comforting, tasty, and easy, this is a great recipe for a different take on French toast that you can prepare the night before you want to eat it and in the morning all you have to do is take it out of the refrigerator and pop it in the oven.
Plus, it is so much better than plain old French toast.
This is a great idea for when you have overnight guests too.
I like to make this Christmas Eve and in the morning it can be baking while we unwrap our gifts and usually it’s done just as we are finishing up. I can’t think of anything better than all of us sitting together Christmas morning and having this warm, delicious breakfast.
Unless it’s Easter morning or Saturday morning or any morning.
It’s just great! Syrup is up to you.
Baked Apple French Toast
¼ cup butter
½ cup brown sugar
1 tbsp. corn syrup
2 apples peeled and thinly sliced
½ loaf French bread sliced
2 eggs
¾ cup milk
½ tsp. vanilla
Melt butter, stir in brown sugar and syrup in a sauce pan
Spread mixture in the bottom of your baking dish
Arrange your apple slices over the top
Place bread slices over the top of your apples
Beat eggs until light and fluffy
Add milk and vanilla and combine
Pour evenly over the bread
Cover and refrigerate overnight
In the morning, preheat your oven to 350 degrees
Bake, uncovered for about 40 minutes until bread is golden brown
Here is a lady after my own heart, you should take a look
Click Here!
Monday, June 1, 2009
French Onion Soup Your Favorite Restaurant Would Be Jealous Of
This dish is a favorite at my house. I will serve it as an appetizer with a steak dinner or as a side dish with a Philly Steak and Cheese sandwich.
In my opinion, there is nothing better than a steaming hot bowl of French onion soup loaded with melted, gooey Swiss cheese. Even my kids, at a very young age, loved and appreciated this wonderful soup.
The nice thing about it is that you can change it up a little and give it your own signature. For instance, you can use all beef broth and no chicken broth. If you don’t have white wine gives it a splash of red wine or just a tablespoon of red wine vinegar. You can also change the cheese that you use such as fontina or gruyere or even parmesan cheese. And don’t forget, fresh herbs are always a good alternative to dried.
Delicious French Onion Soup
1. 6 Cups onions peeled and sliced.
2. 3 Cups beef broth.
3. 1 Cup chicken broth
4. ¼ Cup butter
5. 1 tsp. sugar
6. ¼ Cup white wine
7. 1 tsp. garlic
8. 1 bay leaf
9. ¼ tsp. dried thyme
10. ¼ tsp. dried parsley
11. 2 tsp. Worcestershire sauce
12. salt and pepper to taste
13. 6-8 slices French bread toasted and cut into 1” cubes
14. 1 Cup Swiss cheese
Sauté onions in butter till tender.
Add garlic, sugar, bay leaf, thyme, and parsley then sauté for just a couple minutes.
Add Worcestershire sauce and salt and pepper to taste.
Now add your broth and white wine and bring to a boil, then cook over medium heat for 15 to 20 minutes.
Ladle soup into oven proof bowls.
Place one slice of the toasted bread cubes in each bowl.
Top each bowl with cheese and bake in oven or under your broiler until cheese is melted and lightly browned.
For some other restauraunt recipes go to this site
Click Here!
In my opinion, there is nothing better than a steaming hot bowl of French onion soup loaded with melted, gooey Swiss cheese. Even my kids, at a very young age, loved and appreciated this wonderful soup.
The nice thing about it is that you can change it up a little and give it your own signature. For instance, you can use all beef broth and no chicken broth. If you don’t have white wine gives it a splash of red wine or just a tablespoon of red wine vinegar. You can also change the cheese that you use such as fontina or gruyere or even parmesan cheese. And don’t forget, fresh herbs are always a good alternative to dried.
Delicious French Onion Soup
1. 6 Cups onions peeled and sliced.
2. 3 Cups beef broth.
3. 1 Cup chicken broth
4. ¼ Cup butter
5. 1 tsp. sugar
6. ¼ Cup white wine
7. 1 tsp. garlic
8. 1 bay leaf
9. ¼ tsp. dried thyme
10. ¼ tsp. dried parsley
11. 2 tsp. Worcestershire sauce
12. salt and pepper to taste
13. 6-8 slices French bread toasted and cut into 1” cubes
14. 1 Cup Swiss cheese
Sauté onions in butter till tender.
Add garlic, sugar, bay leaf, thyme, and parsley then sauté for just a couple minutes.
Add Worcestershire sauce and salt and pepper to taste.
Now add your broth and white wine and bring to a boil, then cook over medium heat for 15 to 20 minutes.
Ladle soup into oven proof bowls.
Place one slice of the toasted bread cubes in each bowl.
Top each bowl with cheese and bake in oven or under your broiler until cheese is melted and lightly browned.
For some other restauraunt recipes go to this site
Click Here!
Thursday, May 21, 2009
Baked Cavatelli With Italian Sausage And Eggplant
1 lb. bulk Italian sausage
1 large onion
2 garlic cloves, minced
1/2 tsp. crushed red pepper
2 med. eggplants, peeled and cubed
2(8oz.) cans tomato sauce
1/2 cup water
1/4 tsp. blk. pepper
8oz. cavatelli or any small shell pasta
1tblsp. dried parsley
1 cup shredded mozzarella cheese
1. Heat oven to 400 degrees. Grease a 2 qt. casserole. Heat lg. skillet over med. high heat until hot. Cook and stir sausage, breaking into pieces, until browned. Add onion, garlic, and crushed red pepper, cook 1 min. Add eggplant, cook 5 min.stirring occasionally. Stir in tomato sauce, water and blk. pepper, cook 10 min.
2. Meanwhile, cook pasta, drain and toss with sauce.
3. Place half of the mixture in casserole, top with half each parsley and cheese. Cover with remaining pasta mixture, sprinkle with remaining parsley and cheese. Cover with foil. Bake 15 to 20 min. till thoroughly heated. Serves six. Reheat leftovers the next night and you have a great two night meal just add bread and salad.
1 large onion
2 garlic cloves, minced
1/2 tsp. crushed red pepper
2 med. eggplants, peeled and cubed
2(8oz.) cans tomato sauce
1/2 cup water
1/4 tsp. blk. pepper
8oz. cavatelli or any small shell pasta
1tblsp. dried parsley
1 cup shredded mozzarella cheese
1. Heat oven to 400 degrees. Grease a 2 qt. casserole. Heat lg. skillet over med. high heat until hot. Cook and stir sausage, breaking into pieces, until browned. Add onion, garlic, and crushed red pepper, cook 1 min. Add eggplant, cook 5 min.stirring occasionally. Stir in tomato sauce, water and blk. pepper, cook 10 min.
2. Meanwhile, cook pasta, drain and toss with sauce.
3. Place half of the mixture in casserole, top with half each parsley and cheese. Cover with remaining pasta mixture, sprinkle with remaining parsley and cheese. Cover with foil. Bake 15 to 20 min. till thoroughly heated. Serves six. Reheat leftovers the next night and you have a great two night meal just add bread and salad.
Saturday, May 16, 2009
beef maria
> 3 tbs. butter or margerine, in all
>1 cup beef tenderloin strips
>3 tbs.finly chopped onion
> salt and pepper, to taste
> 1/2 tsp. chopped garlic
>2 cups chopped tomatoes , canned is fine
> 1 cup chicken stock
> 1/2 pound uncooked pasta
cook pasta according to package directions.
In a heavy skillet over high heat, melt 2 tbs. of butter or margarine.
Add beef and onions saute until beef is browned and a crust forms on the bottom of the pan.
Add garlic and tomatoes scraping the bits off the bottom.
Continue cooking, stirring occasionally till tomatoes are cooked.
Add stock and bring to a boil .
Whisk in remaining 1tbs. butter and cook till sauce is creamy and slightly thickened.
Add cooked pasta to pan , stir to coat well and cook till pasta is heated through.
Remove from heat and serve.
>1 cup beef tenderloin strips
>3 tbs.finly chopped onion
> salt and pepper, to taste
> 1/2 tsp. chopped garlic
>2 cups chopped tomatoes , canned is fine
> 1 cup chicken stock
> 1/2 pound uncooked pasta
cook pasta according to package directions.
In a heavy skillet over high heat, melt 2 tbs. of butter or margarine.
Add beef and onions saute until beef is browned and a crust forms on the bottom of the pan.
Add garlic and tomatoes scraping the bits off the bottom.
Continue cooking, stirring occasionally till tomatoes are cooked.
Add stock and bring to a boil .
Whisk in remaining 1tbs. butter and cook till sauce is creamy and slightly thickened.
Add cooked pasta to pan , stir to coat well and cook till pasta is heated through.
Remove from heat and serve.
Tuesday, May 5, 2009
marinated grilled pork chops
- pork chops
- 2 tbsp. soy sauce
- 1 tbsp. chopped garlic
- tsp. salt
- 1/2 tsp. blk.pepper
- tbsp. olive oil
whisk all ingredients together, place pork chops in a resealable plastic bag, pour marinade into the bag and move it all around till pork chops are covered . may marinade up to 8 hrs. place on your grill and cook till desired doneness.
this could not be more easy and the flavors are great. i always place the chops in the marinade in the refrigerator in the morning before work then, it,s all ready when i get home.
Thursday, April 30, 2009
broccoli and garlic pasta
30 min./15 min.prep.
serv. 4
> 1 cup chicken broth
>1/2 teasp. dried basil
>2 cloves garlic. minced
>3 cup broccoli
>4 1/2 cup hot cooked penne
>1 tablsp. lemon juice
> Parmesan cheese
1. in a large skillet, combine broth, basil, pepper, garlic and broccoli. bring to a boil.
2. cover and cook over low heat for 3 minutes or till broccoli is tender crisp.
3. add hot cooked pasta and lemon juice. toss to coat. serve with cheese.
to add a little more heartiness to the dish you can grill some chicken breasts and top your pasta.
serv. 4
> 1 cup chicken broth
>1/2 teasp. dried basil
>2 cloves garlic. minced
>3 cup broccoli
>4 1/2 cup hot cooked penne
>1 tablsp. lemon juice
> Parmesan cheese
1. in a large skillet, combine broth, basil, pepper, garlic and broccoli. bring to a boil.
2. cover and cook over low heat for 3 minutes or till broccoli is tender crisp.
3. add hot cooked pasta and lemon juice. toss to coat. serve with cheese.
to add a little more heartiness to the dish you can grill some chicken breasts and top your pasta.
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