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Homemade Snickers Bars

Homemade Snickers Bars

Homemade Snickers Bars

2 cups of milk chocolate chips
1/2 cup of butterscotch chips
1/2 cup of peanut butter chips
1 cup sugar
1/4 cup milk
1/4 cup peanut butter
1 1/2 cup marshmallow crème
1 tsp vanilla
1 cup of dry roasted peanuts, chopped
1 lb caramels
2 tbsp hot water

Butter a 9 x 13 baking dish.

Bottom layer:
In saucepan melt the following, stirring often; Spread evenly into prepared baking dish:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips

Next layer:
In saucepan bring to boil the following, boil five minutes; stirring constantly:
1 cup sugar
1/4 cup milk
1/4 cup peanut butter

Remove from heat; add marshmallow crème and vanilla; Mix well and spread over chocolate layer in dish. Top with chopped peanuts.

Next layer:
In saucepan melt the caramels and water; stirring constantly. When melted, drizzle over the peanuts.

Top layer:
Repeat the first layer:
In saucepan melt the following, stirring often; spread evenly over caramel layer.
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips

Sprinkle more crushed peanuts over the top, optional. Cool completely; cut into bars
and serve. Enjoy! Yield: serves 16
Granny’s Favorites Cookbooks aka The Deedol Collection

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Hawaiian Baked Pork

Hawaiian Baked Pork

Hawaiian Baked Pork

2 cups crushed pineapple
3 medium sweet potatoes
2 Tbsp brown sugar
4 pork steaks or pork chops
Salt and Pepper
4 strips bacon

Place pineapple in a large baking dish. Pare and slice sweet potatoes, place over pineapple and sprinkle with brown sugar. Season pork steaks with salt and pepper; place on top of sweet potatoes. Arrange bacon on top of pork steaks.

Cover and bake in moderate oven, 350 degrees F. until sweet potatoes and steaks are tender, about 1 hour or so.

Remove cover and increase heat to very hot oven, 450 degrees F. and continue to bake for about 10 minutes to brown the steaks and bacon. Serves 4

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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Punch Bowl Cake

Punch Bowl Cake

Punch Bowl Cake

1 yellow or white cake mix
2 small boxes vanilla instant pudding
2 cans cherry pie filling
2 large containers of cool whip, room temperature

Make and bake cake according to instructions on box in 9×13 pan; Cut cake into thirds and let cool. Make pudding according to instructions on box; set aside.

Break 1/3 cake into a Large Punch Bowl (any large glass bowl will do); layer 1/3 vanilla pudding then 1/3 cool whip and 1/3 cherry pie filling. Continue layers to use all ingredients. Keep in refrigerator till ready to serve. Serves many

Variations:
Yellow cake, vanilla pudding, Apple pie filling, caramel topping, whipped cream
Gingerbread, vanilla pudding, pudding, gingersnaps, whipped cream
Chocolate cake, vanilla pudding, strawberries, whipped cream
Chocolate cake, vanilla pudding, mandarin oranges, whipped cream
Vanilla wafers, vanilla pudding, banana slices dipped in lemon juice, whipped cream

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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Cherry Double Delight

Cherry Double Delight

Cherry Double Delight

vanilla wafers, 1 box or 28 graham crackers…
1 5 oz.pkg. Instant Chocolate pudding
1 5 oz. pkg. Instant Vanilla pudding
4 cups cold milk
2 cup cool whip
2 can cherry pie filling

Mix vanilla pudding with 2 cups milk and 1 cup cool whip. Mix chocolate pudding with remaining 2 cups milk and 1 cup cool whip.

In 9×13 pan layer bottom with wafers or crackers; top wafers with chocolate pudding mixture; layer last half of the wafers or crackers; top with the vanilla pudding mixture; and finally top with cherry pie filling. Chill over night….serve.

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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Chicken Corn Chowder

Chicken Corn Chowder

Chicken Corn Chowder

1 1/2 cups cooked chicken breast
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large sweet onion, chopped
3 or 4 medium red potatoes, 1/2″ cubes
3 cloves garlic, minced
1 red bell pepper, seeded and chopped
4 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
pinch cayenne pepper
pinch thyme and sage
1 14-15oz can cream style corn
1/2 cup heavy cream or evaporated condensed milk

In a Dutch oven or large saucepan, heat oil and butter. Sauté onions, bell pepper, and potatoes for 5 minutes, adding garlic last.

Stir in flour, broth, seasonings. Bring to a boil; reduce heat to a simmer and cover. Cook over low heat until potatoes are tender.

Stir in cream style corn, chunks of chicken, and cream. Cook on low heat only until heated through and steaming hot (about 5 minutes); DO NOT BOIL.

Make sure the chowder is the desired consistency:
Add one Tablespoon of Flour to thicken, Cook for another 10 minutes after adding flour to prevent a raw flour taste.
Add 2 Milk one Tablespoon at a time to thin out.

Makes 4 servings

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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Poteca

Poteca

Poteca

No Knead Refrigerator Rich Sweet Dough

I make it the night before, or you can use the basic sweet dough or bread dough.

This is the No Knead Refrigerator Dough.

¾ cup milk
½ cup sugar
2 tsp salt
½ cup margarine
½ cup warm water
2 pkg or cakes yeast
1 egg
4 cups unsifted flour

Scald milk; stir in sugar, salt, margarine; cool to lukewarm. Measure warm water into large warm bowl, sprinkle in yeast; stir until dissolved; stir in cooled milk mixture, egg and half the flour; beat till smooth; stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil; refrigerate at least 2 hours. This is easy to roll out thin.

Filling:
2 eggs
¾ lb walnuts, ground
½ cup honey or brown sugar
2 Tbsp butter, melted
1 tsp cinnamon
1 tsp vanilla or ½ tsp vanilla and ½ tsp lemon extract

If too thick spread thin with milk.

Roll out dough and spread with filling and roll up like a jelly roll. Place on greased cookie sheet or cut in loaf size and put in bread pans; cover and let rise until double in bulk, about 1 hour.

Bake 350 degrees F 40 to 50 minutes or until it sounds hollow when rapped with knuckle.

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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Hushpuppies

Hushpuppies

Hushpuppies

1 ¾ cups white cornmeal
1 ¾ tsp baking powder
¾ tsp salt
¾ cup milk
1 egg
¾ cup onions or peppers, finely chopped
Oil for deep frying

Sift together dry ingredients. Stir in milk, beaten egg and chopped onion or peppers. Beat for 3 minutes with a wooden spoon. Add water or cornmeal if batter is not stiff enough to drop from the spoon in small amounts.

Place oil in a deep fryer and heat to 375 degrees F. Drop spoonfuls of batter into hot fat a few at a time. Fry until brown on all sides. Drain on paper towels and serve hot.

Fry hushpuppies and serve them with any steaming hot fish, stew, or soup.

Granny’s Favorites Cookbooks aka The Deedol Collection

https://www.facebook.com/notes/the-deedol-collection/how-to-purchase-grannys-favorites-cookbooksaka-the-deedol-collection/538275882959474

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