1/2 cup (1 stick) plus 6 tabl. Butter, softened 3//4 cup firmly packed brown sugar 1/2 cup granulated sugar 2 egg plus 1 egg yolk 2 teaspoons vanilla 1 3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 3 cups Old fashioned Oats 1 cup Raisins 1 cup Walnuts Heat oven to 350. In a large bowl, beat butter and sugars on medium speed until creamy. Add eggs, and vanilla, beat well Add combined flour, soda, cinnamon, salt and nutmeg. Mix well Add oats, raisins and nuts, beat well. Bake 8 - 10 minutes or until golden brown.
First time and will make them more, they are so good and so very easy to make.
Remember to always wear your "Mimi's Magic Apron"
Things just taste better...
Key Lime Bars
For the Crust: 1½ cups crushed graham crackers 2 tabl. Sugar 1/3 cup butter, melted ½ cup sweetened flaked coconut In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Press onto the bottom of a nine inch springform pan. Bake at 350°F for 8 minutes; cool on wire rack. For the filling: 3 cups sweetened condensed milk ½ cup sour cream ¾ cup key lime juice 1 tabl. Grated lime zest Preheat oven to 350°F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 - 8 minutes, until tiny pinhole bubbles burst on the surface of pie. Do not Brown. Chill pie thoroughly before serving. Cut into 16 bars: garnish with whipped cream and toasted coconut.
This is one of the best Coffee Cakes I have ever made! I make this for Christmas, New Years and every chance I can.
1 bag (24) frozen yeast rolls 1 (3.4 oz) butterscotch pudding (not instant) 1 stick butter 3/4 teaspoon cinnamon 3/4 cup brown sugar 1 cup pecans, chopped Arrange frozen rolls in a greased tube pan. Sprinkle dry pudding mix over rolls. Melt butter and add cinnamon, sugar and pecans. Cook 5 minutes at 50% power in microwave. Pour over rolls. Cover tightly with foil. Leave on counter overnight. Next morning remove foil. Bake at 350 for 30 minutes or until golden. Let stand 5 minutes before serving. Turn onto serving dish.
After looking for several days for a good recipe I finally decided to development my own.
These are really good and the kids really like them.
Great for small hands.
Chocolate Chip Logs
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
1 1/2 teaspoon vanilla (I use Mimi's Magic Apron Vanilla)
8 oz. mini chocolate chips
Cream butter, sugar, egg, and vanilla. Add flour and salt. Stir in the chocolate chips. Form into 2 inch logs and bake at 350 for about 13 minutes.
I then melted dipping chocolate, dipped my chocolate chip logs into the melted chocolate put on cooling rack and sprinkled Christmas sprinkles. If you want to make them other than Christmas you can sprinkle nuts on them.
It has not even been a month since our family made Brunswick Stew but we received an invitation to a Chili Cook- off so we decided to make some Chili.
I have been making this recipe for years, it is my grandmother's recipe.
1/4 cup Olive Oil
2 large cloves of garlic (peeled and minced)
3 large onions (peeled and chopped)
1 green pepper (seeded and chopped)
4 lbs. hamburger
3 or 4 (1 lb 3 oz) cans whole tomatoes
2 ( 6 ounce) cans tomato paste
1/4 - 1/3 cup Chili Powder
1 teaspoon white vinegar
3 dashes Cayenne pepper
1 tablespoon salt
3 (16 ounce) cans red kidney beans
3 whole cloves
1 bay leaf
In skillet - saute garlic, onions, peppers until tender. Add hamburger and cook until done.
Have this Hot on stove:
In a large kettle add tomatoes, tomato paste, chili powder, vinegar, cayenne pepper and salt. After mixing the two above stir into kettle the kidney beans, cloves and bay leaf.
I simmer my chili for several hours on top of the stove, put into crock-pot and refrigerate overnight. Cook on low for the whole day.
Behind the simplicity of Brunswick Stew lies a rather complicated past. A longtime dispute between Brunswick, Georgia, and Brunswick County, Virginia, exists over who cooked the first batch of stew.
Traditionally, Brunswick Stew was cooked in an iron cauldron over fire for a large group of people, using whatever ingredients are on hand. Virginia’s version is thick and chock-full of pulled meat and vegetables, while Georgia’s has more broth and often a squirt of fresh lemon juice. You’ll also rarely see peas in a Virginia stew, but almost always in a Georgia stew.
I think Brunswick Stew is delicious, regardless of its actual origin,
This is our family version of Brunswick Stew!!!!
Getting ready to begin our stew!
Hubby with grandsons, Parrish and Preston.
Parrish had to taste.
Parrish and Pop stirring
My youngest son, James with his boys, Parrish and Preston.
Ready to chow down.
Here is the recipe but scaled down.
3 lb. Chicken 2 lb. Pork Roast, cooked and shredded
1 large onion 1 Tabl. salt
1 28 oz Crushed Tomatoes 1 1/2 tsp. pepper
1 6 oz Tomato Paste 1/4 cup sugar
1 Can Tomato Juice 1 drop Hickory Smoke
3 cups Shupeg Corn
Cover chicken in stock pot with water cook until done, about 30 - 45 minutes of boiling. Remove Chicken from water and reserve the water. (I add celery and onion to the water for extra flavor. Remove all celery pieces and fat from water. (I will cook my chicken the day before and let the water sit for a couple of hours and the fat will harden. Just remove the fat. Pour at least 6 cups chicken water into the crock pot. Shred chicken and add to crock pot. Add all other ingred. and put on low for 8 - 10 hours.
Serve with Cornbread.
My mother in law has been making this since she was a small child. Recipe came from her mother. We sometimes add shredded beef roast.