The kitchen diary of Melissa Caress
Can of whole water chestnuts
Bacon (preferably fresh from the butcher)
Brown Sugar
Cut bacon strips into thirds.
Wrap a whole water chestnut with bacon.
Cover baking sheet with tin foil and place chestnuts on it.
Bake at 375 degrees for 25-30 minutes or until bacon is crisp.
Take out and immediately sprinkle with brown sugar.
Whole Jalapenos
Original Philadelphia Cream cheese
Bacon (preferably fresh from the butcher)
Wash jalapenos, cut off top and cut in half, put the center & ALL the seeds.
Rinse to make sure all seeds are removed.
Fill halved jalapenos with cream cheese.
Cut strips of bacon in half and wrap around jalapenos.
Put toothpicks in to secure bacon.
Cover baking sheet with tin foil and place poppers on it.
Bake at 375 degrees for 25-30 minutes or until cream cheese starts to brown and bacon is crisp.
2 Tbsp. butter
1 small onion – chopped
2 cups rice (wild 1 cup)
2 c. chicken broth
1 3/4 c. water
1/2 tsp. salt
1/2 tsp. Oregano or Thyme
1/4 tsp. pepper
method:
cook onion in pan with butter, pour in rice, cook 5 minutes. Add remaining ingredients, cover & cook until chimes.
4-5 pkgs buttermilk biscuits or croissants
1/2 loaf wheat bread
1 T. poultry seasoning
1/2 pkg. of cream cheese
1 cube of butter
1 can diced mushrooms
6 chicken breasts
pepper
method:
Put bread in blender until crumbs. Add poultry seasoning. Boil chicken (7 minutes, let sit for 15-20 min) roll out biscutis flat.
Mix cream cheese, butter, mushrooms and shredded chicken, pepper.
Put 1/4 c. of mix in each biscuit, roll and pinch.
Roll in melted butter and bread crumbs and put on cookie sheet.
Gravy: 2 cans of cream of chicken soup (one made) and KFC gravy mixed.
Bake at 350 degrees for 30 minutes.
Makes approx. 22
I love this recipe. There is only a little cream & so it’s got a great flavor.
1 medium butternut squash
1 medium yellow onion chopped
3 tbsp butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (or half and half)
salt and pepper to taste
Optional
**Nutmeg to taste
**Sour Cream (dallop per bowl)
**bread to dip
Directions:
Wash butternut squash and take a small knife or fork and puncture squash all over to release air. Bake at 350 degrees for 1 hour or until tender (you can check that with a fork). Fill sink with cold water and place squash in sink to cool. While cooling, in a deep saucepan – melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. Boil until apples are tender (about 10 min.) remove from heat, add remaning chicken broth and let cool. Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth. (Do not blend while food is really hot, as heat expands). Return to pan and add cream. Bring to a near boil and serve.
2 eggs – well beaten
1 can eagle brand milk
1 tsp. vanilla
1/4 tsp. salt
1 qt. whole milk
1/2 pint of heavy whipping cream (whipped)
Nutmeg to taste
Method:
Beat eggs; add all ingredients except milk and cream. Gradually beat in milk, fold in cream.
1.5 c. Shortening (marg or butter)
2 c. sugar
-cream together
add 2 eggs & 1/2 c. molasses
Dry Ingredients:
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 3/4 tsp. ginger
1/2 tsp. salt
mix together
roll into 1 in. balls
roll in sugar
bake at 375 degrees fro 15 minutes
makes 4-5 dozen
Peel and cut 7 apples (or more) into 8ths. Arrange slices in overlapping rows in a pastry lined 9″ or 10″ pie plate. Mix until crumbly: 3/4 c. granualted sugar, 1/3 c. flour, 1 tsp. cinnamon, 1/4 tsp nutmeg and 4 Tbsp. butter. Spoon over apples, then cover with 1/2 c. to 1 c. sour cream (spread over top of pie). Bake in a 400 degree oven for 30 minutes. Reduce heat to 350 degrees and bake until apples are tender and crust is light brown (about 25 minutes longer).
1 box yellow cake mix
3 eggs
1/4 c. sugar
3 tbsp. milk
1 jar muirhead pumpkin pecan butter
1 tbsp. flour
3/4 c. butter
1 tsp. cinnamon
Preheat oven to 350 degrees
Reserve 1 cup of the cake mix and set aside. Mix the remaining cake mix with 1/2 c. melted butter and 1 egg. Press mixture lightly into the bottom of a lightly greased 9 x 13 pan.
Mix 1 jar Muirhead Pumpkin Pecan Butter with 2 eggs and 3 tbsp. of milk and pour over the cake mixture in pan.
Mix the reserved cup of the cake mix with 1 tbsp flour, 1/4 cup sugar, and 1 tsp. cinnamon. WIth a pastry blender, cut 1/4 cup butter into the mixture until butter is pea-sized and mixture is a crumble. Sprinkly the crumble on top of the pumpkin filling in the pan.
Bake 35-40 minutes or until golden. Makes 12 servings.
This is a recipe from Ruby Holm, who lives in Idaho Falls. The Holm’s have one of the most inviting homes I’ve ever been to.
1 tbsp active dry yeast
1.5 c. warm water
– Dissolve
Add 2 eggs and
1/2 c. oil or melted margarine
1/3 c. sugar
1 t. salt
1/4 c. instant nonfat dry milk
5 c. flour
Add half the flour, slowly stir/knead in the rest till soft ball, not sticky.
Roll out in long strips (like cinnamon rolls) cut with a butter knife into 1 in strips. Dip in melted butter, tie in a knot. Place in pan with the ends tucked under. Bake at 350 degrees for 15-20 minutes.