This is a listing of all the recipes that Mary has posted on the site. They are in order according to date. Recipes from Mary: Cheesy Jalapeno New Potatoes Date: Wednesday, August 20, 2008 8 small NEW potatoes...skins on 1/4 c butter or margarine 1 T all-purpose flour 1 c milk 1 (8 oz) loaf Mexican style pasteurized prepared cheese product (cubed) 2 garlic cloves (presses) 1/4 to 1/2 tsp salt 1/8 to 1/4 tsp pepper (to taste) 1 (2 oz) jar diced pimiento, undrained 3 ro 4 Jalapeno peppers, seeded and chopped Cook potatoes in boiling water to cover, in a large sauce pan for 20 minutes or until tender, drain. Cool and cut into thin slices...set aseide. Melt butter in a saucepan over low heat, whisk in flour until smooth. Cook whisking constantly...one minute. Gradually whisk in milk; cook over medium heat until slightly thickened and bubbly. Remove form heat; add cheese and next 2 ingredients...stirring until cheese melts. Layer potato slices, pimieto and peppers in a lightly greased 8-inch square baking dish; top evenly with cheese mixture. Bake at 350 for 30 minutes. Yield: 6 servings. Chocolate Covered Oreo Cookie Cake Date: Wednesday, July 6, 2008 1 pkg 2 layer Devil's Food chocolate cake mix 4 squares Baker's Semi-Sweet Baking Chocolate 1/4 cup (1/2 stick) butter or margarine, cut up 1-8 oz package Cream Cheese, Softened 1/2 c sugar 2 c Cool Whip, thawed 12 Oreo Chocolate Sandwich cookies, coarsely crushed Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package. Place in two 9-inch round baking pans. cool 5 minutes, remove from pans. Cool completely on wire racks. Microwave chocolate and butter in small bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Beat softened cream cheese and sugar in a large bowl with electric mixer until blended. Gently stir in whipped topping and crushed Oreos. Place 1 cake layer, top side down on serving plate. Spread top of layer evenly with cream cheese mixture. cover with remaining cake layer, top side up. Spoon chocolate glaze over top of cake. Let stand until set. store in refrigerator. Make 16 servings. Impossible Taco Pie Date: Wednesday, July 30, 2008 1 lb ground beef 1/2 c chopped onion 1/2 c chopped bell pepper (green) 1 envelope taco seasoning mix 1 can (4 oz) chopped green chiled, drained 1 1/4 c milk 3 eggs 3/4 c Bisquick 2 tomatoes, diced 1 c shredded Monterey Jack or Cheddar cheese 1 c Salsa or picante Garnish: lite sour cream Heat oven to 400 degrees. Grease glas pie plate, 10 X 1 1/2 inches. Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in seasoning mix, dry. Spread in pie plate; top with chillies. Beat milk, eggs, and bisquick mix until smooth. Pour into pie plate. Bake 25 minutes. Top wiht tomatoes and cheese. Bake 8-10 minutes. Longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with sour cream, tomatoes and shredded lettuce if desired. 6-8 servings. Oriental Grilled Chicken Date: Wednesday, July 23, 2008 1 chicken, approx 4 lb, quartered or 4 lbs skinless chicken breast 1/2 tsp chili powder 1 T olive oil 1 sm onion, peeled and finely chopped 2 cloves garlic, peeled and minced 2 T soy sauce 1/2 c water 2 T lime juice Remove excess fat from chiken and set aside. Heat oil with chili powder in a saucepan over medium heat. Add onion and saute for 1 minute. Add garlic and sauce for one minute. Stir in soy sauce, water and lime juice. Bring to a boil, reduce heat and simmer for three minutes. Cool marinade , then pour over chicken, cover and refrigerate for 1 to 3 hours. Use elevated wire rack over and set in glass bowl of oven. Drain marinade from chicken, reserving marinade. Place chicken directly on wire rack and grill at 350 degree form 25 minutes, turing once. Bring reserved marinade to a boil until it reduces to 3/4 cup: pour over chicken before serving. Mexican Beef Burgers Date: Wednesday, July 16, 2008 2 eggs, beaten 2 cans chooped green chilies 1/4 c finely minced onion 1/3 c salsa 1 tsp salt 1/2 tsp pepper 1 garlic clove, minced 3/4 c finely crushed corn chips 2 lbs ground beef 8 flour tortillas (10 inch), warmed In a bowl, combine the first seven ingredients. Add chips and beef, mix well. Shaped into eight patties. Pan-fry, grill or broil. Wrap burgers and desired toppings in tortillas. Yields: 8 servings. TOPPINGS: Chopped tomatoes, chopped ripe olive, shredded cheddar cheese, shredded lettuce, salsa, sour cream, etc. B L T Macaroni Salad Date: Wednesday, June 2, 2008 2 c uncooked macaroni 5 green onions, finely chopped 1 lrg tomato, diced 1 1/4 c mayonnaise, plus 2 tsps mustard 5 tsps white vinegar 1/4 tsp salt...1 to 2 tsps sugar 1 1/4 c diced celery 1/4 tsp pepper or more, to taste 1 lb bacon, cooked and crumbled Cook macaroni according to package directions...Rinse with cold water and drain thooughly. In a large bowl, combine the macaroni, onions, tomato and celeery. In a small bowl, combine mao, mustard, vinegar, sugar, salt and pepper. Pour over amcaroni mixture and toss to coat. Chill for at least two hours. Add bacon just before serving. Mary Henry's Corn Salad Date: Wednesday, June 25, 2008 1 can Green Giant Corn, drained 1 jar your favorite salso, 3 cans black beans, well draines 3 green onion, chopped 2 tomatoes, chopped lime juice to taste Mix Well, Chill and serve. (Could also be used a dip with Scoops or Tortilla Chips, by adding 8 ozs sour cream.) Pina Colada Pancakes Date: Wednesday, June 18, 2008 2 c flour 2 T baking powder 1/4 c sugar 1/2 tsp salt 1 (15 1/4 oz) can crushed pineapple 2 eggs, beaten 1 c milk 1/4 c vegtable oil 1 c flaked coconut In a large bowl, mix flour baking powder, sugar and salt. Drain crushed pineapple, reserving syrup. Add water to syrup to make 1 cup liquid. In a medium bowl, combine eggs, syrup water mixture, milk and vegetable oil. Add to flour mixture; stir only until combined. Batter will be lumpy. In a small bowl, mix drained pineapple and coconut. Preheat griddle, brush with oil. Sprinkle each pancake with 1 T pineapple mixture. Cook over medium high heat 2 to 3 minutes or until underside is golden brown and surface is bubbly. Turn; cook 2 to 3 minutes more until other side is golden brown. serve with Fluffy Rum Sauce. Add more pineapple Rings (Halved) and additional coconut if desired. Makes 16 pancakes. Fluffy Rum Sauce Date: Wednesday, June 18, 2008 4 egg yolks 1 1/2 c powered sugar 1/4 c rum 2 T frozen whipped topping, thawed In a medium bowl, beat egg yolks with electric mixer on high speed until thick and lemon colored about 5 minutes. Add powered sugar and continue beating on medium speed until combined. gradually beat in rum until blended. Fold in whipped topping. Refrigerate until ready to use. Strawberry Fields No Bake Cheesecake Date: Wednesday, May 4, 2008 12 Honey Main Grahams, finely crushed 6 T margarine, melted 1 cup plus 2 T sugar 1 c powered sugar 1/2 c strawberry perserves 2 c fresh strawberries, chopped 1 (8 oz) carton Cool Whip, French Vanilla Mix graham crumbs, margarine and 1/4 cup sugar. Press onto bottom of 13 by 9 pan...refrigerate while preparing filling. Beat cream cheese and 3/4 cup of powered sugar in a large bowl with electric mixer or large spoon. Add preserves, mix well. Place strawberries and 2 T sugar in small bowl...smash with a fork. Stir into whipped topping and cheese mixture...spoon carefully over crust. cover and chill at least 4 hours or until firm. Makes 16 servings. Skillet Taters & Catfish Balls Date: Wednesday, May 28, 2008 Peel and dice about 5 potatoes and place in skillet with 1/4 cup butter. Chop 1 cup onions coarsely and dump in with potatoes. (Or can use a few green onions with a few tops) Then add 2 T minced parsley, 2 T minced green pepper and salt and pepper to tast. Fry until brown...stir once in a while. Bake or steam catfish...or can cook in a pressure cooker. Remove fish form bones and flake. To every 2 cups flaked fish, add 2 cups mashed potatoes, 1 egg, salt and pepper to taste. Shape in balls and fry in deep fat. (Perry's Pick) Sweet BBQ Chicken Kabobs Date: Wednesday, May 21, 2008 1 lb boneles skinless chicken breasts, cut into 1 1/2" pieces 2 c fresh pineapple chunks 1 red & 1 green peper, cut into 1 1/2" pieces 1/2 c BBQ sauce 3 T frozen orange juice, thawed (concentrate) Preheat grill to medium high heat...using 8 long wooden skewers...thread chicken alternately with pinappple and peppers, onto skewers to make 4 kabobs. Mix BBq sauce with orange juice...brush some of the sauce mixture onto kabobs. Grill 8 to 10 minutes or until chicken is cooked thru, turning and brushing occasionally with the sauce mixture. Makes 4 servings. Note: Soak wooden skewers in water 30 minutes before using. Wrap ends with foil before grilling to help prevent burning. Brown Sugar Shortbread Cookies Date: Wednesday, May 14, 2008 4 c Flour 2 c butter 2 tsp vanilla 1 c brown sugar Sift Flour and set aside. Cream butter with brown sugar until fluffy...add vanilla...add flour, one cup at a time. Chill. Roll out to 1/4 to 1/2 inch thickness. Cut with cookie cutter or cut into rectangles. Bake 300 degrees from 20 to 27 minutes. Hash Brown Quiche Date: Wednesday, April 7, 2008 3 c shredded loose-pack frozen hash browns, thawed 1/3 c butter or margarine, melted 1 c cooked bacon, crumbled 1 c shredded cheddar 1/4 c diced green pepper 2 eggs 1/2 c milk 1/2 tsp salt 1/4 tsp pepper Press hash browns between paper towels to remove excess moisture. Press into the bottom and up the sides of a 9-inch pie plate. Drizzle with melted butter. Bake at 425 degrees for 25 minutes. Combine the bacon, cheese and green pepper. Spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees. Bake for 25 to 30 minutes or until knife inserted near the center, comes out clean. Let stand for ten minutes before cutting. Coyote Casserole Date: Wednesday, April 30, 2008 9 slices bread (without crust) 4 c cooked chicken or Coyote 1 (8 oz) can mushrooms 1 can sliced water chestnuts 1/4 c onion, chopped 1/4 c green pepper, chopped 1 (2 oz) jar pimentos 9 slices sharp cheddar cheese 2 T lemon juice 1 can cream mushroom soup 2 c milk 4 eggs 1 can cream of celery soup 1/2 c mayonnaise 2 c bread crumbs (from crust) 1/4 cup melted margarine Butter 2 (9x9) or 1 large pan. Place bread slices on bottom. Top with chicken. Spoon over mushrooms, water chestnuts, onion, pepper, lemon juice and pimento. Place cheese slices on this mixture. Mix both soups, mayo, eggs and milk together. Pour over cheese slices. Sprinkle on bread crumbs and drizzle with margarine. store in refrigerator overnite to enhance flavors. Bake, uncovered at 325 degrees for 1 1/2 hours. Baked Mushroom Chicken Date: Wednesday, April 23, 2008 4 boneless skinless chicken breast halves 1/4 c flour 3 T butter, divided 1 c fresh sliced mushrooms 1/2 c chicken broth 1/4 tsp salt 1/8 tsp pepper 1/3 c shredded mozarella cheese 1/3 c fresh grated parmesan 1/4 c sliced green onions Flatten each chicken breast 1/2 to 1/4 inch thickness. Place flour in a resealable plastic bag. Place a few pieces of chicken in bag at a time...Shake to coat. In a large skillet, brown chicken in 2 T butter on both sides. Transfer to a greased 11 by 7 by 2 inch baking dish. Saute mushrooms in remaining butter until tender. Add broth, salt and pepper...boil 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken. Bake at 375 for 15 minutes. Sprinkle with cheeses and onions. Bake 5 minutes longer or until juices run clear. Cooking With Mary Date: Monday, December 1, 2006 Fried Pies Date: Wednesday, April 16, 2008 4 c flour 2 eggs 6 T margarine 1 c milk 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 tsp ground nutmeg 3 T sugar Fruit (apples, peaches, etc) Sift four, add baking powder, salt and butter, mix well together. Beat eggs and milk, add this mix slowly to flour mix. Mix until dough is stiff, then roll out thin, and cut into 5-6 inch circles. Peel and cut apples or peaches into slices and place equally on dough circles. Combine sugar, cinnamon and nutmeg in a cup, sprinkle this mixture over fruit. Fold dough over, seal edges with fork dipped in milk. Fry in deep hot fat or canola oil at 375 degrees til golden brown. Let cool on paper towels. Mashed Potato Beef Casserole Date: Wednesday, March 9, 2008 2 bacon strips, diced 1 lb ground beef 1 lrg onion, finely chopped 1 lb fresh mushrooms, sliced 1 lrg carrot, finely chopped 1 celery rib, finely chopped 3 T all purpose flour 1 c beef broth 1 T Worcestershire sauce 1 tsp dried tarragon 1/4 tsp ground pepper 3 c host mashed potatoes 3/4 c shredded cheddar cheese, divided Paprika Cook bacon in a skillet until crisp, drain. Reserve 1 tsp dripping, set aside. Cook beef in dripping until no longer pink, drain. Toss onion, mushrooms, carrot and celery in flour, add to skillet with broth, Worcestershire sauce, tarragon and pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes (uncovered). Add bacon, transfer to a greased 2 quart baking dish. Combine potatoes and 1/2 cup cheese. Spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake, uncovered at 350 degrees for 20 to 25 minutes or until heated thru. Broil 4 inches from the heat for 5 minutes or until bubbly. Pineapple-Stuffed Cornish Hens Date: Wednesday, March 19, 2008 2 Cornish Game Hens 1/2 tsp salt, divided 1 can crushed pineapple 3 c cubed day-old bread, 1/2 inch cubes, crust removed 1 celery rib, chopped 1/2 c flaked coconut 2/3 c butter, melted (divided) 1/4 tsp poultry seasoning 2 T steak sauce 2 T cornstarch 2 T brown sugar 1 c water 1 T lemon juice Sprinkle inside of hens...1/4 tsp salt; set aside. Drain pineapple, reserve juice, combine the pineapple, bread cubes, celery and coconut. Add six T butter; toss to coat. Loosely stuff hens, tie legs together with kitchen string. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1 1/2 cups baking dish, cover and set aside. Add poultry seasoning and remaining salt to remaining butter. Spoon some over hens. Bake uncovered 350 degrees, 40 minutes. Basting twice. Stir steak sauce and butter mixture, plus pineapple juice. Baste hens. Bake reserved stuffing with hens 30 minutes. Uncover stuffing. Baste hens. Bake 15 to 20 minutes longer. Remove hens form pan. Keep warm. Pour dripping into saucepan. Skim fat. Combine cornstarch, brown sugar, water and lemon juice until smooth...boil. Cook & Stir until thickened. serve with hens & stuffing. Blond Brownies Date: Wednesday, March 12, 2008 2/3 c margarine or butter, melted 2 c brown sugar 2 eggs 2 tsp vanilla 1 1/2 c sifted flour 1 T baking powder 1/4 T baking soda 3/4 c oatmeal 1 c pecans Preheat oven to 350 degrees. Stir brown sugar into melted margarine..stir until dissolved. Add eggs, vanilla sitr until light and fluffy. Next stir in Flour, baking powder, baking soda, oatmeal and pecans. Stir all ingredients until mixed well. Pour into a well greased 13 x 9 pan. Bake at 350 for 25 to 30 minutes. Cool slightly...cut into squares. Chicken Mole Date: Wednesday, February 5, 2008 2 T Vegetable oil or olive oil 1 med onion, diced 6 garlic cloves, minced 3/4 tsp cloves 1/2 tsp cinnamon 3/4 tsp freshly ground black peper 1/2 tsp Red pepper flakes 1 T cocoa powder 1 c smooth almond butter 1 c crushed tomatoes 2 c chicken broth 1/4 tsp salt 1 slice white bread, cut into small pieces 1 1/2 lb boneless skinless chicken breasts, cut into 1/2 inch chunks In a dutch oven over medium high heat, combine oil, onion, garlic, cloves, cinnamon, black pepper, red pepper flakes and cocoa powder. Saute 5 minutes. Add almond butter and mix until it melts into the other ingredients. Add tomatoes, broth, salt and bread and bring to a simmer. Add chicken and return to simmer. Cover and cook 12 to 15 minutes until chicken is cooked thru. Gugelhupf Date: Wednesday, February 27, 2008 1/2 c milk 1 pkg active dry yeast 1/4 c warm water 1/2 c sugar 1/4 c butter 2 eggs 2 1/2 c sifted all-purpose flour 1/4 tsp salt 1/2 c sifted all-purpose flour 1/4 tsp salt 1/2 c chopped golden raisins 1 1/2 tsp grated lemon peel (zest) 1 T melted butter 1/4 c finely ground almonds 15 to 18 whole blanced almonds Scald milk...cool to lukewarm, sprinkle yeast on warm water, stir until dissolved, cream sugar and 1/4 cup butter with electric mixer until light and fluffy. Add eggs, beating after each addition. Add yeast and milk, then flour and salt, which have been sifted together. Beat with mixer at medium speed until smooth. Stir in raisins and lemon peel. Let rise in warm place free from drafts until doubled...about 2 hours. Meanwhile, generously grease a heavy 1 1/2 quart Turks head (bundt pan) with the T of melted butter. Shake pan to coat sides thouroughly with ground almonds. Arrange a platter of whole blanched Almonds on bottom on pan. Stir down light dough. Spoon batter carefully to avoid disturbing Almonds. Cover and let rise in warm place until doubled about an hour. Bake at 350 for 25 minutes or until cake tester inserted in bread comes out clean. Remove form oven...let stand in pan 10 minutes, then invert onto wire rack or plat. Sift a little confectioners sugar over the top. Grilled Pork Loin Roast Date: Wednesday, February 20, 2008 1/4 tsp pepper 1 boneless pork loin roast (4 to 5 lbs) 1/2 c packed brown sugar 1 T cornstarch 1/4 tsp ground cinnamon 1/4 tsp cloves 1/8 tsp ground ginger 1/2 c pineapple juice 1/2 c sweet and sour sauce 1/4 c Worcestershire sauce 3 T lemon juice apple and oranged wedges (optional) fresh sage (optional) rose Geranium leaves (optional) Rub pepper over top of roast. Grill, covered over indirect medium heat for 2 1/2 to 3 hours or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Meanwhile in a saucepan, combine the brown sugar, cornstarch and spices. Stir in pineapple juice, sweet and sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leasves if desired. White Chili Date: Wednesday, January 6, 2008 1/2 c chopped onion 1/2 lb ground pork 1 1/2 tsp ground cumin 1/4 tsp garlic powder 1 (16 oz) can navy beans, drained 1 (16 oz) garbanzo beans, drained 1 (4 oz) can diced green chilies, drained 1 (16 oz) can white kernel corn 1/8 tsp hot pepper sauce 1 (14 1/2 oz) can chicken broth (fat-free) chopped parsley In a 4-quart saucepan, saute onion and ground pork over medium heat until onions are soft and pork is no longer pink, about 12 minutes. Stir in cumin, garlic powder, rice, navy and garbanzo beans, chilies, corn, pepper sauce and broth. cover; simmer 20 minutes. Garnish each portion with chipped parsley. Yield: 6 servings. Salt-Free Spicy Peppercorn Rub Date: Wednesday, January 30, 2008 3 T coriander seeds 3 T cumin seeds 3 T fennel seeds 1 T whole black peppercorn In self-sealing plastic bag, combine all ingredients. Place kitchen towel over bag and, with meat mallet or rolling pin, coasrsely crush spices. Use on steak or chicken. Salt-Free Red Chile Rub Date: Wednesday, January 30, 2008 1 T ground cumin 1 T paprika 2 tsp ground chipotle chile peper 1 tsp dried oregano In cup, combine all ingredients. Use on Pork or chicken. Salt-Free Herb Rub Date: Wednesday, January 30, 2008 2 T dried rosemary (crumbled) 2 T dried thyme 1 T dried tarragon 1 T coarsely ground black peper In small bowl, sir together until blended. Use on pork or fish. Chunky Taco Soup Date: Wednesday, January 23, 2008 1 1/2 lbs boneless beef sirloin 1 med onion, chopped 1 T olive oil 1 can Pinto beans, rinsed and drained 2 cans (14 1/2 oz) size, dieced tomatoes with green chilles, undrained 1 (14 1/2 oz) can diced stewed tomatoes 2 c water 1 can (15 oz) Black beans, rinsed and drained 1 can (14 3/4 oz) corn, drained 2 small cans V-8 juice 1 env ranch salad dressing mix 1 env Taco seasoning mix 1/4 c minced fresh cilantro In a large kettle or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, stewed tomatoes, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until meat is tender. Sprinkle with cilantro or sharp cheddar. serve with taco chips or corn bread. Yields 12 servings....about 3 quarts. Stuffed Pasta Shells Date: Wednesday, January 16, 2008 4 c shredded Mozzarella cheese 1-15 oz carton ricotta cheese 1 pkg frozen chopped spinach, thawed and drained 1-28 oz jar of spaghetti sauce 1 tsp parsley 1/2 tsp Oregano 1/4 tsp garlic powder fresh ground peper to tast 2 or 3 tsps sugar 1 1/2 tsps basil dash Italian seasoning Parmesan cheese Combine cheeses and spinach; stuff into shells. Arrange in a greased 13 x 9 x 2 baking dish. Add spices to spaghetti sauce and pour over the shells. Cover and bake at 350 degrees for 30 minutes or until heated through. Cheesy Potatoes Date: Wednesday, December 9, 2007 1 Lrg Box Velveeta 2 bags frozen hash browns or southwest hashbrowns 1/2 c milk 2 links smoked sausage Preheat oven to 350 degrees. In a medium size bowl, melt cheese with milk in the microwave. Mix in Has browns, cut the smoked sausage into small pieces...Add to potato cheese mixture. Place in a 13 by 9 pan. Bake for 30 minutes. Optional: additinal cheese on tap--shredded cheddar, monterey jack, etc. Beef taco Bake Date: Wednesday, December 2, 2007 1 lb Ground Beef 1 med onion 1 can (10 3/4 oz) Campbells Condensed Tomato Soup 1 c Thick and Chunk Salsa or Picante Sauce 1/2 c milk 6 flour Tortillas (8 inch) or 8 corn tortillas cut into 1 inch pieces 1 c shredded cheddar 1 c pepper Jack Cheese or Monterey Jack In a medium skillet over medium high heat, cook beef and onion, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into a two quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or until hot. Sprinkle remaining cheese on top. Christmas Surprise Brownies Date: Wednesday, December 19, 2007 1 German Chocolate Cake Mix 3/4 c melted margarine 1/3 c Evaporated Milk 1 c chopped pecans 1-17 oz bag of caramels or 1-14 oz bag plus 1/2 cup evaporated milk 1-12 oz bag milk chocolate chips Preheat oven to 350 degrees...mix the cake mix margarine, evaporated milk and pecans together. Spread half the cake batter into a greased 13 by 9 inch cake pan and bake for 10 minutes. While it is baking, melt the caramels and milk in the microwave for five minutes, stirring frequently. After removing the cake from the oven, sprinkle chocolate chips on top, then cover with melted caramels and press remaining batter on top. Bake an additional twenty minutes. Cool before cutting..... Cappuccino Fudge Brownies Date: Wednesday, November 5, 2007 5 oz unsweetened or semi-sweet baking chocolate, cut into pieces 3/4 c butter or margarine 2 T instant cappucino (regular) or instant coffee granules 1 T vanilla 2 1/4 c sugar 1 tsp ground cinnamon 4 eggs 1 1/2 c all purpose flour 1 1/2 c coarsly chopped pecans (optional) FROSTING: 1 /2 c butter or margarine 2 c powdered sugar 1/2 tsp vanilla 2 T brewed coffee GLAZE: 1 oz semisweet baking chocolate, chopped 1 tsp shortening Heat oven to 350 degrees...grease bottom and sides of 13 by 9 pan. Melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat, stir in coffee granules or cappuccino and 1 T vanilla. Beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture...just until blended. Pour batter into pan and bake for 25 to 35 minutes. DO NOT OVERBAKE. Cool completely and frost with butter/powered sugar/coffee mixture that has been beaten until fluffly. Then melt chocolate with shortening over low heat. Drizzle glaze over brownies or may use grated chocolate... Turkey & Dumpling Soup Date: Wednesday, November 28, 2007 12 cups Turkey Broth From Boiled Turkey Carcas 3 stalks celery 1/2 medium onion, chopped 1/2 bag mini carrots, chopped fine 1 tsp salt 1 1/2 c four 1 tsp baking powder 3/4 tsp salt 3 T shortening 3/4 c milk Boil bones from leftover Turkey for 2 hours...rolling boil. then reduce heat. Add celery, onion, carrots...simmer on low heat partially covered, in large soup pot...1 tsp salt...pepper to taste. For the Dumplings add flour, baking powder, 3/4 tsp salt and shortening...cut into flour mixture, until like fine crumbs, add milk. Stir with a fork until you have a "Sticky" dough. Drop by rounded teaspoons into boiling stew...Cook on low heat 10 minutes uncovered...Then cover and cook 10 minutes longer. Dutch Apple Salad Date: Wednesday, November 14, 2007 2 T all purpose flour 1 T sugar 1 egg 1 c milk 2 lrg golden delicious apples, chopped 2 lrg red delicious apples, chopped 1/2 c finely chopped celery 1/2 c seedless red grapes, quartered 1/2 c chopped walnuts In a small saucepan, combine flour and sugar. Whisk the egg and milk; stir into flour mixture until smooth. Bring to a boil over medium heat; cook and stir for 1 to 2 minutes or until thickened and bubbly. Transfer to a small bowl; cover and refrigerate until chilled. Just before serving, combine the apple and celery in a large salad bowl. Drizzle with dressing, gently toss to coat. Sprinkle with grapes and walnuts. 8 servings. Pumpkin Cake Delight Date: Wednesday, October 7, 2007 1 yellow cake mix (18.25 oz box) 1 can pumpkin pie filling (15 ozs) 1/2 C real butter Cool Whip Nutmeg Cinnamon or pumpkin pie spice Pour the pie filling in the bottom of a 9 by 13 inch dish. Sprinkle the yellow cake mix over the filling. Pour melted butter over the cake mix. Bake at 350 for 30 to 40 minutes. Top with whipped cream or cool whip. Sprinkle with nutmeg and cinnamon. Halloween Marshmallow Krispy Bars Date: Wednesday, October 31, 2007 4 c miniature Marshmallows 1/4 c margarine (melted in microwave safe bowl) 1 tsp vanilla 5 1/2 c Rice Crispies (can use 5 1/2 c popped corn 1/2 c Candy Corn (for decoration on top 1/2 c semi-sweet Place 5 1/2 c Rice Crispies in a large bowl, set aside butter or spray 9 by 13 pan and set aside... Melt margarine in bowl, stir in miniature Marshmallows microwave for 1 1/2 to 2 minutes, stirring once...remove from microwave, add vanilla...stir thoroughly. Immediately pour over Rice Chrispies, stir well with large spoon until coated, add chocolate chips. Press into 9 by 13 buttered pan...decorate with Candy Corn. Cut into bars when set up. Pig Licking Cake Date: Wednesday, October 10, 2007 1 pkg yellow cake mix, moist 3/4 c oil 4 eggs 1 c Mandarin orange slices, chopped TOPPING: 1 box instant vanilla pudding 1 (9 oz) frozen whipped topping 1 med can crushed pinapple, drained Grease and flour cake pan. Combine cake mix with oil, eggs and mandarin orange slices. Bake at 325 for 30 to 35 minutes. Prepare topping and spread on cooled cake. Herbed Pot Roast Date: Wednesday, September 3, 2007 1 boneless beef or chuck roast (3 to 3 1/2 lbs) 1 T cooking oil 1 tsp salt 1 tsp dried marjoram 1 tsp dried thyme 1/2 tsp garlic powder 1 can beef broth (10 1/2 oz) 8 carrots, cut into 3rds 8 med potatoes, peeled & quartered 1 lrg onion, quartered 1 c water In a dutch oven brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots, potatoes, onion and water. Cover and bake for one hour or until vegetables are tender. Thicken pan juices for gravy if desired. Bacon, Cheese & Potato Chowder Date: Wednesday, September 26, 2007 3 c fat free milk 1 can (10 3/4 oz) condensed cream of potato soup 2 c frozen Southern-style hash browns 1 c Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese 2 slices Oscar Mayer Bacon, crisply cooked, drained & crumbled 1/4 c thinly sliced green onions Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle into 6 soup bowls. Top evenly with the cheese, bacon and onions. Blue Ribbon Barbeque Ribs Date: Wednesday, September 19, 2007 3/4 c catsup 3/4 c water 1 c onion, chopped 2 T brown sugar 1 T Worcestershire sauce 1/4 T paprika 1/4 T red pepper 1/4 T chili powder 2 lbs Pork Spareribs Combine all ingredients except the ribs in a saucepan. Bring to boil. Place ribs in a greased 13 by 9 baking pan (have ribs cut into pieces at the store or butchers). Pour sauce over ribs. Bake in 375 degree oven for 1 and one half hours...or at a slower temperature 325 degree for 3 hours. (Could also put on gas grill on low for several hours...in a foil covered pan) Old Fashioned Chicken Vegetable Soup Date: Wednesday, September 12, 2007 8 to 10 c chicken stock 1 lrg can diced tomatoes 1 med onion, chopped fine 1/2 c frozen peas 1 c frozen corn shredded cabbage 1/2 c carrots, chopped 1 lrg chicken breasts, cooked, chopped Salt and fresh ground pepper to tast Cook in a slow cooker for several hours on High or cook on low in crock pot for six hours. Italian Pie Date: Wednesday, August 5, 2007 1 lb ground beef, browned with garlic salt and pepper to taste 16 oz jar spaghetti sauce 2 - 8 oz cans Refrigerated crescent rolls 1/2 c shredded mozzarella cheese 1/2 c cheddar or colby (shredded) cheese Season browned beef with garlic salt and pepper to taste: Add spaghetti sauce and simmer for 5 minutes. Layer one can of crescent rolls on the bottom of a greased 13 x 9 baking dish. Spread Rolls to edges of pan. Pour spaghetti sauce over rolls, layer cheeses on top. Spread remaining can of crescent rolls over the cheese layer: cover with aluminum foil. Bake at 350 degrees for 30 minutes....remove cover and bake 15 more minutes...makes 12 servings. Mississippi Mud Cake Date: Wednesday, August 29, 2007 4 eggs 2 c sugar 1 c melted butter 1 1/2 c flour 1/3 c baking cocoa 1 tsp vanilla extract 1 c chopped pecans 1 (7 oz jar) marshmallow creme or 2 c mini marshmallows 1/2 c melted butter 6 T milk 1/3 c baking cocoa 1 tsp vanilla extract 1 lb package confectioners sugar Beat eggs and sugar in bowl. Add 1 cup melted butter, flour, 1/3 cup baking cocoa, 1 tsp vanilla and pecans...Mix well and pour into greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for 30 minutes or until cake test done. Spread marshmallow creme over hot cake or sprinkle marshmallows over top. Combine 1/2 cup melted butter, milk , 1/3 cup cocoa, 1 tsp vanilla and confectioners sugar in bowl, beat well. Spread over cake (or swirl over marshmallow creame) Lydia's Bread Pudding with sauce Date: Wednesday, August 22, 2007 12 slices white bread broken or cut into small pieces 1/2 c raisins 1 egg 1 c sugar 2 tsp cinnamon 1 1/2 to 2 c half n half 1 tsp vanilla 2 T butter CARAMEL SAUCE: 1 c brown sugar 2 T margarine 1 1/2 c half n half 2 T flour 1 tsp vanilla Grease a baking dish with thick layer of margarine (13 by 9 glass baking dish). Place the pieces of bread and raisins in the dish. Mix egg, sugar, cinnamon, milk and vanilla together and beat well. Pour liquid over bread until all bread is moistened. (DO NOT MASH DOWN!) Add more milk if necessary to fill the dish a about 1/2 full only. Dot pudding with butter. Bake at 325 degrees about 45 minutes or until golden brown. Serve with Caramel sauce. CARAMEL SAUCE: Combine all ingredients...stir continually so it does not scorch. Cook for about five minutes until thickened...does not get real thick...Refrigerate any sauce that is not used. Cheesey Salsa Chicken Date: Wednesday, August 15, 2007 2 T flour 1/4 tsp salt 1/4 tsp fresh ground pepper 4 boneless skinless chicken breasts 2 T olive oil 1 c salsa 1/2 c drained canned corn 1/4 c Mexican blend shredded cheese chopped Cilantro Mix flour, salt and pepper on a sheet of wax paper. Add chicken turn to coat. Shake off excess. Heat oil in a large nonstick skillet over medium high heat. Add chicken and cook 6 minutes, turning once until golden brown and instant read thermoneter inserted side to center registers 165 degrees. Top breasts with Salsa, corn and cheese. Cover and cook over low heat one minute or until cheese melts. Sprinkle with Cilantro. Decked-Out Burgers Date: Wednesday, July 8, 2007 1 c shredded cheddar cheese 1 jar (4 1/2 oz) sliced mushrooms, drained 1/3 c mayonnaise 6 bacon strips, cooked & crumbled 1 1/2 lb ground beef 1/4 c finely chopped onion 1 tsp salt 1/2 tsp pepper 1/4 tsp garlic powder 1/8 tsp hot pepper sauce 6 hamber buns, split lettuce leaves and tomato slices, optional In a bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape into six 1/2-inch thick patties. Grill, covered, over medium-hot heat for 4 to 5 minutes on each side. Spoon cheeese mixtue on top of each burger. Grill 1-2 minutes longer or until the sheese begins to melt. Serve on buns with lettuce and tomato if desired. Yield: 6 servings. Peaches & Cream Pie Date: Wednesday, July 1, 2007 5 c peeled & sliced peaches 1/2 c sugar 1/2 tsp vanilla 2 c sweetened whipped cream or cool whip 1 (8-inch) baked pie crust or graham cracker crust In a bowl combine peaches and sugar and mix gently. Refrigerate until ready to serve. In a separate bowl, stir vanilla into sweetened whipped cream. Just before serving, spoon peaches in the pie crust and top with the whipped cream. Layered Spinach Salad Date: Wednesday, July 25, 2007 1/2 c grated Romano cheese 3 slices bacon, cooked crisp and crumbled 1 1/2 qrt torn spinach or Romaine 2 c fresh mushrooms, sliced 1 c red onion slices 1-10 oz pkg frozen peas or 10 oz fresh brocolli 1/2 c mayonaise 1/2 c sour cream 1 tsp sugar..or sweeten to taste 2 T grated Romano cheese or Parmesan Combine 1/2 c Romano cheese and crumbled bacon. Layer in a large bowl spinach, cheese mixture, mushrooms, onion slices and peas. Combine Mayo, sour cream and sugar. Mix well and spread over salad to seal. Sprinkle 2 T of Romano (or Parmesan) cheese over top. Refrigerate overnite covered. Home | Cooking with Mary | WEAI Personalities | WLDS Personalities | WEAI Programming | WLDS Programming | News | Sports | Obituaries | Contact Us