Nutty Peanut Butter Bars w/photos

It might be because I made these on the most humid day of the year, but the top layer stayed a bit on the goo-ey side-- goo-ey, but good.  Here's are two photos of how they turned out...

                                             (Photo by me, Doris)

                                                                          (Photo by me, Doris)


Ingredients:

1 cup unsifted flour
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
~~~~
1 teaspoon vanilla
1/2 cup cold butter, cut into small pieces
~~~~
3 cups miniature marshmallows
~~~~
1 cup coarsely chopped peanuts OR cashews
1 of 3-oz. can chow mein noodles
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1 of 14-oz. can sweetened condensed milk (not evaporated milk)
1 cup peanut butter flavored chips OR 1/2 cup creamy peanut butter
2 teaspoons vanilla

1.  Preheat oven to 350-degrees (325-degrees for glass dish).

2. In medium mixing bowl, combine flour, sugar, baking powder, and baking soda.  Add the teaspoon of vanilla and cut in cold butter until mixture resembles coarse corn meal (can use food processor for this).   Press firmly on bottom of UNgreased 9x13inch baking pan/dish.

3.  Bake 15 minutes or until very lightly browned. Top evenly with marshmallows; bake two minutes longer or until marshmallows begin to puff.  Remove from oven; set aside until cool.

4.  Sprinkle chow mein noodles, and chopped nuts evenly over the marsmhallow-- set aside, again, while you complete the next step:

5.  In heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter chip (or peanut butter); cook and stir until slightly thickened (6 to 8 minutes).  Remove from heat.  Add and stir in another 2 TEASPOONS of vanilla.  Pour evenly over marshmallow, noodle and nut layer.  Chill thoroughly.  Cut into bars.  Store loosely covered at room temperature.

Macaroni-Hamburger-Cheesey Casserole (with picture)

                                                                        (Photo by me, Doris)

                                                                                (Photo by me, Doris)

First:  Brown 1 lb. hamburger with 1 med, onion (chopped).  When hamburger is done, and the onion is transparent, drain grease.  Season the hamburger with desired mount of salt and pepper before setting aside.  (Since there is salt in the soup and the cheese, go lightly on the salt you add.)

Second:  In a heavy sauce pan, heat the following (constantly stirring) until bubbly:
1 of large (26-oz.) can of Cream of Mushroom soup
2 cups milk
1/4 (1/2 stick) cup butter
1 cup grated cheese
Set this aside  until you prepare the following...

Third, boil 4 cups elbow macaroni in lightly salted water for only 5 minutes and drain (it will finish cooking in the oven).

Fourth:  Combine the hamburger, soup mixture, and the drained macaroni. (I think green beans could also go in with it at this point and be a good addition!)  Put into a sprayed 9x13-inch dish/pan.

Fifth:  *Bake  at 350-degrees, covered for the first 30 minutes; then remove cover and bake for another 30-45 minutes or until done.

Sixth:   For the last 5-10 minutes of baking, put  1 cup grated cheddar cheese on it (bake just until it melts).

Since ovens vary, check to see how this is working with yours.

*The last time I made this recipe, I put everything together as directed above in steps 1-4, but refrigerated it instead of baking it.  Then, I baked it the next day-- now, since it was starting out cold, I baked it covered for 1 hour, and then uncovered for another 30 minutes.  It turned out great!

Hamburger Potato Pork 'n Beans Casserole (with picture)

Below, is a picture of this casserole from the side so that you can see how the layers end up after it's baked.  The only thing missing is the steam and the flavor...

This recipe can easily be halved for a smaller family.

Way back when I was invited to my boyfriend's home for the very first time, my future mother-in-law made this for supper-- it was made using raw and sliced potatoes (like for scalloped potatoes).  Since they take longer to bake because the slices stick together, my daughter Paula started making this casserole with 'hash brown potatoes' and I like her idea!  That's the way I've written up this recipe.

Grease 9x13-inch casserole dish with shortening, or spray well.

1.  Dump a 2 lb. bag of frozen shredded or grated hash brown potatoes that has been 'thawed' into the casserole dish (season with salt and pepper as you go).

2.  Next, pour a large (28-oz.) can of  Pork 'n Beans (with its liquid) evenly over the potato layer.

3.  Spread 1-2# very lean hamburger over that layer-- the hamburger can be used raw if lean, otherwise first brown it and drain fat off).  (I've made this with only 1#, and it works, too.)

4.  1/4 cup minced onion sprinkled over the meat layer (optional)

5.  Mix until smooth, 1 large can tomato soup (26 oz.) and 1 cup of water;  pour this evenly over the top hamburger/onion layer.  (I like to take a spatula and go around the edges of the pan so that the liquid has a place to seep into when it's hot and bubbly-- I  go around the inside edges of the dish lightly so that I don't scrape the non-stick spray off the sides of the dish.)

Bake in 325-350 degree oven for about 90 minutes or until bottom layer of potatoes are soft/done.

Ranger Cookies

I use a scoop that makes a uniform, but large, cookie-- these are very close to 4-inches across.

                                                                                     (Photo by me, Doris)

                                                                                     (Photo by me, Doris)

This recipe first came to me from a 1969 cookbook-- this cookie was a favorite of Rick's when he was a little feller.  Daughter Cheryl (♥) told a story about these yesterday-- it was about her papa letting her out of work every now and then so she could go and make/bake a batch of these. 

INGREDIENTS:

1 cup butter, room temperature
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
~~~~
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
~~~~
2 cups of crushed cornflakes OR Wheaties
2 cups quick oatmeal (old fashioned kind works, too)
1 cup chopped nuts OR coconut (optional)

DIRECTIONS:

Cream butter and sugar; beat in eggs and vanilla. 
Add baking powder, soda, salt and flour.  Blend well and then work in all other ingredients.  Form into 1" balls and place on greased cookie sheets OR use parchment paper like I do since daughter Paula (♥) keeps me supplied with it.

Bake at 350-degrees for about 13 minutes.  (Watch first batch to see if this is the right length of time for/with your oven.)

Banana Bread (with PHOTOS)

I typed up and included this recipe in my regular "Family Chatter" blog during the month of April-- now, I've copy/pasted it into here.   First of all, here are the pictures of how this bread turned out for me-- I was VERY satisfied!!!

Banana Bread: 

I already had/have what I consider some good recipes for making banana bread.  But,... from 'someones?' blog site about baking, I ended up watching a 'you tube' video of an 89 yr. granny making banana bread with her daughter-in-law.  You can find this video by clicking on this link:  http://www.youtube.com/watch?v=kcUy88gELWo  The recipe I found there is what I've typed out below. 

To make this recipe of banana bread, you will need:

6 very ripe bananas with some brown spots on them, but not rotten (LOL!).  Smash/crush these, but not so much that they turn into 'banana soup'... in fact, pieces that are still 1/4 to 1/2" are okay.  Set this aside until it's time to add it.
Start mixing together (you don't need a mixer for this):

2 large eggs, beaten
2/3 cup butter, melted
2 cups sugar  (Ever since the first time I made this recipe, I've used only 1 cup of sugar-- it works!)
2 teaspoons vanilla
2 teaspoons baking soda
2 finger pinches of salt 

Add:  Smashed bananas and stir in until well blended

Add:  3 cups all-purpose flour (stir only long enough to incorporate; do not over mix it)  and 1 cup walnuts, optional (chop them only 'slightly').

 Put this batter into "VERY" greased or buttered pans, paying special attention to the corners of the pan (so the loaves don't act like they are part of the pan after baking).  In fact, I like my daughter Paula's suggestion even better:  Spray the pans with non-stick, cut a piece of parchment paper the size of the pan, put it in there, spray that with the non-stick and........... magic!................. pops out before there's time for any kind of 'wonder if you will' feeling! 

If you are using two large (9" long) loaf pans, bake them about 1 hour at 350-degrees, or until a toothpick or sharp clean/dry knife stuck into the center comes out clean.  I baked mine in three of the smaller (8" long) loaf pans and they were done in about 45-minutes.  Before trying to remove from pan, run a knife around all the edges to loosen them a bit.

Okay, ... done!!!   Wayne was in here as they came from the oven and he wanted a 'sample' right away.  I preferred to first let them cool for a while, but..... he won! (See photo at top.)  He asked me to wrap up a couple of slices for him to take to the woods were John is cutting wood.   I believe this IS a good recipe!  This house smells better than ANY scented candle could accomplish!! 

FAVORITE French Salad Dressing (picture)

                                                                                               (Photo by me, Doris)

Cheryl gave us this easy/quick recipe a long time ago and we keep this salad dressing made up and ready to go ever since!  (Those who like vinegar add 1/3 cup, others add only 1/4 cup.

Thoroughly mix together (a 'stick mixer' really works great with this!):

1 cup oil (I like to use light olive oil, or the "Smart Balance Omega" oil)
1 cup sugar
1 cup ketchup
1/4 to 1/3 cup apple cider vinegar
1/4 teaspoon salt (optional)

Pour into containers.  Shake well after it has been standing for a while.

GINGER SNAP COOKIES (picture)

                                                                                       (Photo by me, Doris)

This is a favorite recipe from my 1969 edition Betty Crocker Cookbook.  I also like how they make the house smell when they are baking!  Their 'sugary crinkle wrinkles' are just how they should be.  (You can't tell by looking at the picture, but these cookies are a full 4-inches across.)   Jennifer liked these cookies (and, also spice cake).

INGREDIENTS:

3/4 cup shortening (I use room temperature butter)
1 cup brown sugar (packed)
1 egg, slightly beaten
1/4 cup molasses
~~~~
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
2 and 1/4 cups all-purpose flour
~~~~
Granulated sugar (for cookie tops before baking)

DIRECTIONS:

Mix thoroughly the shortening/butter, brown sugar, egg, and molasses.

Blend in remaining ingredients except the granulated sugar. Cover; chill for 1 hour.

Heat oven to 350-degrees.  Shape dough into 1" balls.  Dip tops in granulated sugar.  Place balls sugared side up 3 inches apart on lightly greased baking sheet (I use parchment paper, provided by my daughter Paula).  Bake 10-12 minutes or just until set. (Watch first batch to see if this timing is right for your oven.) Remove from baking sheet just as soon as possible and move to wire rack, or a cool sheet that's covered with waxed or parchment paper.

Overnight Macaroni Casserole (picture)

                        (Photo by me, Doris)

This is an easy make-ahead casserole and it comes in handy when you know you'll be too busy to make much of a meal later in the day, or the next day.  (To prevent the chicken from warming up before you 'let the casserole sit' until later, allow enough time for the soup/cheese mixture to cool before assembling.)

But!, today, for the first time, I made this up in sort of a quick hurry and put it into the oven without ANY waiting.  I brought the first seven ingredients to a bubbly boil, removed it from the heat and stirred in the cooked chicken pieces and the uncooked macaroni.  I then put it into my sprayed casserole dish and baked it in the oven at 325-degrees for 1 and 1/2 hours (leaving the glass cover on for the first 45 minutes)-- then, turned the heat down to 300-degrees and left it in for another 20 minutes.  (The picture of this casserole from today is at the top.)  Since ovens vary, see how this works with YOUR oven.


Ingredients:

2 cans cream of chicken soup
2 cups milk
1/2 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon butter
1 cup grated cheddar cheese (medium, or sharp)
~~~~
2 cups 'chunked' cooked chicken 
2 cups uncooked elbow macaroni

DIRECTIONS:

1.  Heat together the soup, milk, onion, salt, black pepper, butter and cheese (stir until
     cheese is melted and everything is blended).  Cool this.

2.  Put chicken and uncooked elbow macaroni into a large bowl.  Add the above
    cooled mixture, and stir together.

3.  Put into greased or well-sprayed casserole dish.

4.  Refrigerate overnight or all day, then bake for about 1 and 1/2 hours at 350 degrees (keep covered for the first 30 minutes).

Cinnamon Lover's Cookie (picture)

While an Internet search will turn up a real recipe for what are called "cinnamon roll cookies", I think this recipe makes cookies that TASTE like cinnamon rolls.  I made a single batch the first time, but always a double batch after that.

 
INGREDIENTS:

1 cup granulated sugar
1/2 cup room temperature butter
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon/sugar mixture

DIRECTIONS:

1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
2. Combine flour, cinnamon, baking powder and salt-- add to butter mixture and mix well.
3. Cover/refrigerate 2 hours, or proceed without  doing this. (Dough will be a bit sticky.)
4.  Form into 'walnut sized' balls.  Roll each ball (they're kind of sticky) in a mix of cinnamon/sugar to coat.
5. Set cookies 1-inch apart on lightly greased cookie sheet, or use parchment paper.
6. Using hand, flatten only slightly.
7. Bake at 350-degrees for 12-13 minutes or until the edges are only slightly browned.
8. Cool on pans for about 10 minutes before removing to cool completely on racks.

These cookies are good 'as is', but, to make them even more like the cinnamon rolls I make, I line them up end to end on cookie sheets and drizzle rows of 'browned butter' icing on them-- pouring slowly from the kettle and moving along and above the rows of cookies.  I make 'browned butter' icing like this:

Heat 1/4 or 1/2 stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two tablespoons milk to stop the browning, and then some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.  (When it's how you want it, a 'thick' kind of 'runny', you have to get this onto the cookies quickly before it thickens.)  I immediately drizzle 'strips' of this over the cookies.   I line the cookies up in rows on a cookie sheet and drizzle lines of frosting over the long rows of cookies (each cookie ends up with about three strips of frosting).  ENJOY!!!!

German Chocolate 'n Butterscotch Pudding Poke Cake (pictures)

                                                      (Photo by me, Doris)

                                                                                                  (Photo by me, Doris)

This is what I often take to pot luck (or funeral) doings at church...  today, I took this for the 'potluck' tailgate party before the Timber Rattlers baseball game in Appleton.  The party was sponsored by Family Works.  There was a big variety of very tasty food there, and we had a 'big bunch of fun"........
You will need:

1 German Chocolate cake mix (See my note about 'variations' at the bottom.)
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 (3.4 oz.) box instant butterscotch pudding
1 and 1/2 cups milk
1/2 pint of whipping cream (OR 8 oz. Cool Whip)
1 or 2 mini Heath Bars, coarsely chopped (optional).  Two crushed mini-Butterfinger bars OR little shaved curls of chocolate work, too.  Use whatever you want.


DIRECTIONS:

Preheat oven to 350-degrees.  Grease/flour baking pan/dish.

Prepare and bake cake as directed on package for 9x13x2-inch pan.  Cool for 15 minutes. 

Poke top of warm cake with the round handle of a wooden spoon.  Make a 'V' in the pouring edge of the sweetened condensed milk can and pour the milk into the poked holes and then over the top of the cake; let stand until milk has been absorbed into cake.

Place in refrigerator until completely cooled (I like to let it sit for overnight).  Mix instant pudding with the 1 and 1/2 cups milk until it's thick and then spread this over the cake, easing the pudding into each poked hole. 

Place back in refrigerator for about 30 minutes.  Spread whipped cream OR Cool Whip over top and then sprinkle with the chopped candy bar pieces.

When I take this cake to pot luck doings, I always 'tag/name' it by attaching a tiny piece of paper to a Popsicle stick and sticking that into the cake with the message:  "German Chocolate cake/with butterscotch pudding and Heath Bar pieces".   That way, it won't be taken and wasted by someone who finds they don't care for those flavors--  well, so far, the pan has always been emptied.
~~~~~~~~~~~~~~~~~~~~~~~~
This same kind of cake could be put together using the sweetened condensed milk with white cake mix/chocolate pudding; lemon cake with lemon pudding; chocolate cake with vanilla OR chocolate pudding, etc.