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Five Cheeses Cheese Balls

Five Cheeses Cheese Balls

16 oz. cream cheese
1 jar bacon cheese spread
1 jar Roka cheese spread or 8 oz cream cheese + ¼ cup blue cheese crumbled
2 cups cheddar cheese, grated
1 small block smoky cheddar cheese, grated
2 tsp lemon juice
dash salt
1 Tbsp. Worcestershire sauce
1 Tbsp. minced onion
1 Tbsp. minced green peppers
6 black olives, sliced
6 green olives, sliced
2 diced garlic buttons
walnuts, chopped

Mix cheeses well and add lemon juice and sauce. Add remaining ingredients and chill over night. Next day form into balls and roll in chopped nuts. Makes 3 large balls or 4 medium balls.

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Granny’s Fruit Dip

Granny’s Fruit Dip

 

8 oz. Cream Cheese, room temperature

7 oz. Marshmallow crème, about 2 ½ cups

 

Beat together until smooth and creamy.   Serve with sliced fruit of choice and enjoy!

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Avocado Salsa…Avocado SalsaAvocado Salsa

Avocado SalsaAvocado Salsa

 

3 avocados, diced chunky

¼ cup sweet onion, chopped

3 Roma Tomatoes, diced

⅛ cup fresh cilantro, finely chopped

1 Tbsp. lime juice

¼ tsp. garlic salt

⅛ tsp. pepper

 

Chop avocados and diced red onion, Roma tomatoes, cilantro, and put in a bowl.   Add lime juice, pepper and garlic salt, toss and lightly stir to blend flavors.

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Chocolate Cake Gluten Free

Chocolate Cake Gluten Free

1 1/2 cups gluten-free flour blend
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon milled flax seeds or coconut flour
5 tablespoons cooking oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 egg
1 cup water
2 cups chocolate chips

Preheat oven to 350 degrees F. Grease and flour 9 inch cake pan. Blend together gluten free flour, cocoa, sugar, salt, soda and milled flax seed. Add oil, vinegar, vanilla, egg and water and mix well.

Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from oven. Let cool a bit, about 10 to 15 minutes or so. Turn out onto serving plate.

Meanwhile, over medium low heat melt chocolate chips, remove from heat. Spread over slightly cooled cake.

Double recipe for 2 layer cake, enjoy!!!

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Granny’s Grand Cinnamon Rolls

Granny’s Grand Cinnamon Rolls

1 cup warm water
2 pkg. active dry yeast
1 cup warm milk
1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
2 tsp salt
2/3 + ½ + ½ + 2/3 cups butter, melted
2 eggs, slightly beaten
8 cups flour, all purpose
3 Tbsp cinnamon
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water
walnuts

In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.

Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.

Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

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9.19.17     3.26.17     6.24.16     3.25.16     4.26.13

 

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Candied Butternut Squash

Candied Butternut Squash 

1 butternut squash, quartered lengthwise
1/4 cup butter, melted
1/4 cup honey
1/2 cup pecans, finely chopped
1/4 tsp cinnamon

Preheat oven to 350 degrees. F.

Scoop seeds out of butternut squash. Arrange squash pieces, cut side down, in a large baking dish. Pour hot water in baking dish to about 1/4-inch deep. . Bake squash at 350 degrees F. 50 to 60 minutes, or until tender.

Cool squash then peel. Cut squash into 1 inch chunks and place in a 9×13 baking dish.

Blend melted butter and honey together. Pour butter and honey mixtures over squash, then sprinkle with pecans and cinnamon. Return to oven; bake an additional 15 to 25 minutes, until butternut squash is glazed and hot.

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Granny’s Apple Pie Leather

Granny’s Apple Pie Leather

 

2 lbs. apples

¼ cup lemon juice

½ cup sugar

1 tsp. cinnamon

1 pinch nutmeg

 

Simmer apples over medium heat about 20 minutes or until very soft. Place in blender and add the other ingredients.

 

Dehydrate in a dehydrator or in oven, about 140 degrees or the lowest possible setting.

 

Dry until fruit feels leather like, yet pliable. This would probably best be done on parchment paper. Remove the leather while it is still warm and roll it up.

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2.2.18     11.19.16

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Granny’s Breakfast Pie

Granny’s Breakfast Pie

1 lb baking potato, shredded, 1 large baking potato
1 small sweet onion minced, about 1 cup
½ lb bacon, sliced thin and cut into small pieces
½ lb pepper jack cheese or your favorite cheese
4 eggs

Preheat oven to 350 degrees F.       Butter Pie plate.

 

Fry small pieces of bacon until crisp, drain and set aside to cool.

 

Grate potatoes, rinse in cold water and squeeze dry with a paper towel; set aside.

 

Grate cheese and mince the onion, set aside.

 

Beat eggs in large bowl; stir in cooked bacon, shredded potato, shredded cheese and minced onion. Pour into prepared pie plate; bake 40 minutes or until set.

 

Remove from oven…let set for 5 minutes then serve.

 

Variations: add mushrooms, fresh peas or spinach

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Chocolate Covered Mints

Chocolate Covered Mints

3 lbs. powdered sugar
1 cube butter, 1/2 cup
4 tsp mint extract
14 oz. sweetened condensed milk
Chocolate for coating

Cream butter, extract, milk until smooth. Slowly add sugar, mixing with hands. Roll into balls. Between palms, flatten on cookie sheet. Freeze.

Heat chocolate over low heat until melted; stirring often. Remove from heat let cool a bit. Drop frozen mints into chocolate to cover. Place on wax paper covered cookie sheet.

Freeze on cookie sheet; store in air tight jar in freezer until needed.

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Great Granny’s Fruit Cake

Great Granny’s Fruit Cake

14 oz can Eagle Brand Sweet Condensed Milk, see recipe below
4 oz shredded coconut, cut small
½ lb. candied cherries whole
7 ½ oz pitted dates whole
2 cups pecans or walnuts whole
1 tsp vanilla

Mix coconut, cherries, dates and nuts together; add sweet condensed milk and vanilla. Pack well into pan that has been lined with two layers of brown sack paper or one layer parchment paper; grease and flour paper and have it stick up 2 inches above the pan.

Bake at 300 degrees F. for 90 minutes. Cool. Loosen paper from side of cake when taken from oven. Let cool. Wrap in foil. Store in cool place.

Homemade Sweetened Condensed Milk

1 cup sugar
½ cup water
1/3 cup butter
1/3 cup dry milk powder

In saucepan combine, sugar, water and butter, bring to boil, stirring constantly. Cool slightly. Put in Blender and add dry milk. Blend until smooth. Makes 14 oz. equal to 1 can.

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