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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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Granny’s Peppermint Brownies

Granny’s Peppermint Brownies

 

Brownies:

1 cup butter, diced

6 oz. semisweet chocolate

1 2/3 cup sugar

4 eggs, room temperature

1 teaspoon vanilla extract

3/4 cup  all-purpose flour

1/3 cup unsweetened cocoa powder

 

Frosting:

1/2 cup butter, room temperature

1/2 cup Cream

3 cups powder sugar

1-2 drops of red food coloring, optional

crushed peppermint candy canes

 

Preheat the oven to 350 degrees F.     Line a 11X7 baking pan with parchment paper.

 

Brownies:   In a medium saucepan melt together butter and chocolate, remove from heat and beat hard for about 3 minutes.   Add sugar and mix for 3 more minutes.     When all is warm to the touch add eggs, one at a time, and mix until combined, mixture should have a rich creamy texture once all eggs are blended in well.   Stir in vanilla extract.   Slowly stir in flour and cocoa powder, until well blended.

 

Pour brownie batter into prepared pan and bake for 40 minutes.    Be careful not to over bake.

 

Remove brownies from oven and set aside to cool completely on a wire rack.   When completely cooled, frost brownies.

 

Frosting:   In a mixing bowl add butter and beat until light and fluffy.    Beat in peppermint creamer, 1 cup of powder sugar until well combined.   Beat in remaining powder sugar ½ cup at a time, scraping sides of bowl after each addition.    Add drops of red food coloring, if using, see variation below.

 

Frost brownies then sprinkle crushed candy cane on top.     Cut into bars and serve.

 

Variation: in place of red food coloring use plain beet juice for the coloring.   It is an all-natural red coloring for many treats or dishes.

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Granny’s Peanut Butter Chocolate Chip Cookies, Gluten Free

Granny’s Peanut Butter Chocolate Chip Cookies, Gluten Free

 

2 cup peanut butter

2 eggs

2 cups brown sugar

2 cups chocolate chips

 

Preheat oven to 350 degrees F.   Mix together peanut butter and eggs; blend in brown sugar.   Drop by teaspoon on baking sheet.   Press 5 chocolate chips on top of each cookie.   Bake 8 to 10 minutes, let cool completely then remove to serving tray.

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Chocolate Dip

Chocolate Dip

2/3 cup Karo corn syrup
½ cup heavy or whipping cream
8 oz bakers semi sweet chocolate
8 oz bakers german sweet chocolate
Assorted fruit for dipping….

Mix together corn syrup and cream. Over medium heat bring to a boil. Remove from heat. Stir in chocolate until completely melted.

Serve warm as a dip for fruit, cookies or crackers. Makes 1 ½ cups.

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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 diced sweet peppers, ham, mushrooms, fresh peas or spinach

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Potato Candy

Potato Candy

2 to 3 medium potatoes
1 1/2 to 2 lbs. confectioner’s sugar
1 tsp. vanilla
2 tbsp. butter
peanut butter

Cook potatoes, peel and mash; cool to lukewarm or able to handle. Add sugar, vanilla and butter, blending well. The sugar amount will vary according to size of potatoes. The dough should be quite stiff, but not too dry.

Roll out on board, lightly dusted with powdered sugar, to rectangle shape. Spread with peanut butter about 1/4 inch thick; roll up as for jelly roll. Slice and place cut side down on platter. May be eaten immediately or keep in freezer for some time.

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Rich Buttermilk Biscuits

Rich Buttermilk Biscuits

1 cup flour
½ tsp salt
2 tsp baking powder
1/8 tsp baking soda
1/8 cup shortening
½ cup milk
1 tsp apple cider vinegar or lemon juice

Preheat oven to 450 degrees F. Sift flour, salt, baking powder and soda. Cut in shortening. Combine milk and apple cider vinegar. Stir into flour mixture to make soft dough.

Turn dough on to floured board and knead until soft and elastic. Roll out to ½ inch thick and cut into biscuits. Bake on ungreased baking sheet for 8 to 10 minutes.

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Granny’s Apple Crisp

Granny’s Apple Crisp

5 medium tart apples, peeled, cored and sliced
1 ¼ cups sugar, divided
1 ¾ tsp ground cinnamon, divided
1 cup oats, or flour
1 tsp baking powder
½ tsp salt
½ cup butter
1 cup water

Preheat oven to 400 degrees F.

In a bowl, combine the apples, ¼ cup sugar and 1 tsp cinnamon. Place in a greased 8×8 baking dish. In a small bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumply. Sprinkle over apples, pressing down to smooth top.

Slowly pour water over the top and sprinkle with remaining cinnamon. Bake uncovered for 40 minutes or so, until apples are tender. Serve warm. Makes 8 servings.

Double the recipe and use a 9×13 baking dish….bake for 60 minutes or so, until crispy on top. Enjoy!

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