Saturday, December 27, 2008

Pat Nelson's Christmas Essence

1 stick cinnamon
1/2 tsp nutmeg
1/2 tsp oil of cinnamon
5 whole cloves
1/2 tsp oil of cloves

1. Mix spices together and put in a small bag made from Christmas patterned fabric. Add a card with the directions for use: Mix with 4 cups water and simmer ov stove for fragrant aroma.

Pat Nelson's Lemon Cheesecake

3 tbl powdered sugar
1/2 cup melted butter
12-15 graham crackers

3 oz lemon Jell-O
1 can evaporated milk, chilled
1 cup sugar
1 cup boiling water
8 oz softened cream cheese

1. Dissolve Jell-O in boiling water and cool. Cream sugar and cream cheese together and add the milk slowly. Combine the two mixtures and pour over the graham cracker crust. Chill until set.

Pat Nelson's Pumpkin Cake Roll

2/3 cup canned or cooked pumpkin
3 eggs
1 tsp lemon juice
1 tsp baking powder
1 tsp giner
1/2 tsp salt
powdered sugar
1 cup sugar
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmet
1/2 cup chopped nuts

1. Preheat oven to 350 degrees. Beat eggs until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10x15 jelly roll pan with wax paper, then grease the paper. Pour batter into pan and sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towl and remove wax paper. Roll up cake and towel lengthwise and cool. Refrigerate or freeze.

6 oz cream cheese
1 cup powdered sugar
1/4 cup soft margarine
1/2 tsp vanilla

1. Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half, wrap each half in plastic wrap and refrigerate or freeze.

Gloria Nelson's Pumpkin Pie Filling

2 cups milk
1 1/2 cup pumpkin
1/3 cup cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
3 eggs
1/2 tsp ginger
1 tsp vanilla

1. Scald milk with pumpkin and sugar in it. Beat eggs and add other ingredients. Add egg mixture to the pumpkin and stir well. Cool before adding filling to cooked pie shells. Makes 2 small pies. A double recipe will make 3 large pies. Refrigerate.

Pat Nelson's Delicious Pumpkin Cake

1 package yellow cake mix
1/2 tsp ginger
1 small can pumpkin
1/2 tsp soda
1 cup water
1 package vanilla pudding
1/2 tsp cinnamon
2 eggs
1/2 tsp cloves

1. Preheat oven to 350 degrees. Mix together. Bake in an ungreased cake pan for 35 minutes.

1 cup whipping cream
1/2 cup brown sugar

1. Whip together, then fold in 8 oz Cool Whip. Store in the refrigerator.

Nicole Nelson's Blonde Brownies

2 cups flour
1 tsp baking powder
1 cup nuts
2 cups brown sugar
2 tsp vanilla
1/4 tsp baking soda
1 tsp salt
2/3 cup shortening
2 slightly beaten eggs
1 package chocolate chips

1. Preheat oven to 350 degrees. Mix all ingredients together. Bake for 20-25 minutes.

Pat Nelson's Marshmallow Brownies

1 cup soft butter
1/3 cup cocoa
2 cups sugar

4 eggs, one at a time
dash of salt
2 tsp vanilla
1 1/2 cup flour
1 1/2 cup chopped nute (optional)

1. Bake in large, greased cookie sheet at 350 degrees for 20 minutes. Remove from oven and cover with minature marshmallows. Return to oven for 3-5 minutes. Cool completely and frost with chocolate frosting.

1/2 cup melted butter
1 2/3 cup powdered sugar
1/3 cup evaporated milk (or regular)
1/3 cup cocoa

Pat Nelson's Oatmeal Fudge Bars

1 cup shortening
2 eggs
1 1/2 cup flour
1 tsp salt
3 1/2 - 4 cups quick oats
2 cups brown sugar
2 tsp vanilla
1 tsp soda
1 cup nuts

Fudge Filling:
2 tbl butter
2 tsp vanilla
1 large package chocolate chips
1 can sweetened condensed milk
1/2 tsp salt

1. Preheat oven to 350 degrees. Cream together shortening and brown sugar. Add eggs and vanilla; mix. Add flour, soda, and salt;mix. Press half of the mix into 9x13 pan.

2. Melt chocolate chips, butter, and milk in a double boiler. Add rest of the ingredients and then pour onto mixture in pan. Dot with remaining dough. Bake for 20-25 minutes.

Homemade Oreo Cookies

2 boxes devil's food cake mix
4 eggs
1 cup shortening

1. Preheat oven to 350 degrees. Mix together (batter will be stiff). Drop cookies on an ungreased cookie shhet and bake for 8 minutes. Let set on cookie cheet to cool before moving to rack.

2 2/3 cup powdered sugar
8 oz cream cheese

1. Ice cookies and put two together like a sandwich.

Sour Cream Chocolate Chip Cookies

1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 tsp baking powder
11 oz package chocolate chips
1/2 cup shortening or 1 square margarine
1 cup sugar
1/2 cup sour cream
1 1/2 tsp baking soda
3 1/2 cups flour

1. Preheat oven to 350 degrees. Cream sugar, shortening, and eggs.

2. Add sour cream and vanilla. Add all dry ingredients and mix. Add chocolate chips. Bake for 10 minutes.

Pat Nelson's Hash Brown Quiche

Pat serves this every Christmas morning.

1 (24 oz) package shredded hash browns, thawed
1/2 cup melted butter
1-2 cups shredded cheddar cheese
1-2 cups shredded Monterrey Jack cheese
2 cups diced ham or browned sausage
1 cup half and half or milk
6 eggs
1/2 tsp seasoning salt

1. Grease 9x13 pan. Press thawed hash browns between paper towels to remove excess moisture. Press into pan and brush with melted butter. Bake 25 minutes at 425 degrees. Remove from oven.

2. Layer hassbrowns with cheeses and ham, 2 layers of each. Beat milk, eggs, salt and pepper; pour over top. Return to oven and bake 350 degrees for 30-40 minutes or until inserted knife comes out clean. If made ahead, chill to store. Cover and heat at 350 degrees for 15-20 minutes or until hot.

Gloria Nelson's Yellow Squash Casserole

6 cups yellow or zucchini squash (can use both)
1/4 cup onion
Stove Top stuffing, prepared
1 can cream of chicken soup
1 can cheese soup
1 cup sour cream
1 cup grated carrot

1. Parboil squash and onions for about 5 minutes; drain. Mix soups, sour cream, carrots, and squash together. Put a small layer of stuffing mis on the bottom of casserole dish. Then pour the squash mixture over the top and cover with the remaining stuffing. Can be topped with grated cheese. Bake at 350 degrees for 35 minutes or until bubbly hot.

Lion House Savory Baked Chicken Breasts

8 boneless, skinless chicken breast halves
2 tbl lemon juice
1 tsp seasoned salt
1 1/2 tsp sage
1/2 tsp black pepper
1/2 cup butter or margarine, melted
1 cup sour cream
1 tsp salt
1 1/2 tsp paprika
1 1/2 tsp garlic salt
3 cus fine bread crumbs

1. Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Prehat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.

2. Grease 9x13 baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.

Pat Nelson's Stuffed Chicken Breasts

8 boneless chicken breasts
stove top stuffing, prepared
1 cup water
2 cans cream of chicken soup
2 tsp chicken base

1. Pound chicken breast to flatten. Add 1 tbl stuffing to chicken breast; roll up and secure with a toothpick. Wrap with a piece of bacon. Mix chicken soup, water, and base together. Pour over bacon and chicken. Bake at 375 degrees for 4 hours.

Chile Lime Chicken Marinade

Mix in large Ziploc bag:
1/2 cup fresh lime juice
2 tbl sugar
1 tbl rosemary
1/2 tsp chili powder
6 tbl soy sauce
2 tbl oregano
1 tbl minced garlic
1/2 tsp cayenne pepper

1. Marinate chicken breasts overnight or for several hours. Cook on the grill.

Pat Nelson's Mexi-Chip Meal

1 pound ground beef
1/2 cup chopped green pepper
16 oz can kidney breans
1 cup tomato sauce
1 tsp chili powder
salt and pepper
1/2 cup chopped onion
1 tsp sugar
1 cup water
1 tsp cumin
1/2 cup uncooked minute rice

1. Brown beef, onion and green pepper. Add salt and pepper. Put in Crock Pot then add water, rice, tomato sauce and seasonings. Cook until slightly thick. Put on top of tortilla chips. Top with lettuce, cheese, tomatoes, olives, sour cream and guacamole.

Pat Nelson's Calico Baked Beans

1/2-1 pound ground beef
1 cup chopped onion
16 oz can kidney beans, drained
16 oz can buttered lima beans, drained
1 cup ketchup
3 tbl white vinegar
black pepper to taste
3/4 pould bacon, cut into pieces
2 (20 oz) cans pork and beans
1/4 cup brown sugar
1 tsp salt
1 tbl liquid smoke (optional)

1. Brown ground beef, back and onion; drain. Pour into baking disk or Crock Pot. Stir in remaining ingredients. Cook at 325 degrees for 1 1/2 hours, or in Crock Pot set on low for 4-6 hours. Makes 8 servings.

Carrots Lyonnaise

6 medium carrots
1/2 cup boiling water
2 tbl butter
1/4 tsp salt
pinch of sugar
1 chicken bouillon cube
2 medium onions, sliced
1 tbl flour
dash of pepper
3/4 cup water

1. Pare carrots and cut in julienne strips. Dissolve bouillon cube in boiling water. Add carrots and cook for 7-10 minutes until tender crisp.

2. While carrots are cooking, melt butter in small fry pan and add sliced onions. Cook and stir until clear. Add flour, salt, pepper,sugar, and 3/4 cup water. Stir until thickened. Stir in carrots and chicken stock. Makes 6 servings.

Pat Nelson's Chicken Corn Chowder

3 chicken breasts, cooked and shredded
2 slices bacon, cooked and crumbled
1 small chopped onion
2 cans corn, undrained
dash pepper
1 tbl butter
1 can cream of chicken soup
1 1/2 cups boiling water
1/2 tsp salt
1 can evaporated milk
3 cups milk
1 tsp chicken base

1. Cook onions in bacon grease until transparent. Add the rest of the ingredients and cook until heated through. Put 1 tablespoon flour or cornstarch in a small amount of warm water and mix together; add to soup and cook util thickened.

Flat Bread

Mix together and let sit for 10 minutes:
2 cups water
1 tbl yeast
1 tbl sugar

4 cups flour
2 tsp salt

1. Spread on a greased cookie sheet and drizzle with 1/2 cup melted butter, rosemary, and thyme. Let sit for 30 minutes. Bake at 400 degrees for 20-25 minutes.

Easy Cornbread

1 package cornbread
1 yellow cake mix

1. Make cornbread as directed on back of cornbread package and set aside. Mix yellow cake mix as directed and combine with cornbread mixture. Spread mixture in a greased jelly roll pan. Bake at 350 degrees for 30-40 minutes.

Magelby's Rolls

1 square melted butter
3/4 cup Parmesan cheese
1/8 cup parsley flakes
24 Rhodes rolls (frozen)
1 tsp garlic salt

1. Mix cheese, garlic salt, and parsley together. Roll rolls in butter and then in mixture. Place on cookie sheet for 4-6 hours. Cook at 350 degrees for 12-15 minutes or until golden brown.

Lion House Wassail

2 1/4 cups sugar
2 cinnamon sticks
10 cloves
4 cups orange juice
2 quarts apple cider or juice
4 cups water
8 allspice berries
1 piece ginger
2 cups lemon juice

1. Combine sugar and water. Boil for 5 minutes. Remove from heat and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour. Strain.

2. Just before serving, add juices and cider and bring to a boil. Remove from heat and serve. Makes 36, 1/2 cup servings.

Delicious Slush

1 large frozen lemonade concentrate
1 large frozen orange juice concentrate
1 quart cranberry juice
2 cups sugar
1 quart pineapple juice
1 cup water

1. Combine sugar and warter and boil until clear. Add all ingredients and stir. Pour into plastic containers and freeze.

2. Remove from freezer approximately 1 1/2 hours before serving. Pour into punch bowl with 2 liters of 7-Up or Sprite.

Gloria Nelson's Salsa

1/2 bushel tomatoes
5 yellow or red peppers
8 Anaheim pepers
6 larges garlic cloves
2 tsp paprika
1 cup vinegar
1/4 cup salt
6 green bell peppers
6-8 jalapeno peppers
1 quart chooped celery
5 cayenne peppers
2/4 cup sugar (or less)
2 tbl black pepper
4 tsp cumin

1. Scald tomatoes and peel skins off. Cut tomatoes in half or quarters. Cook in large pot adding all the ingredients. Boil about 3 hours or as thick as you want. Stir often so it won't stick. Put salsa in pint jars.l Seal and cold pack for 25 minutes. Cool before storing on shelf.

Crock Pot Bean Dip

1 large can chili
8 ounces cream cheese
1 can green chilies (optional)
1 package taco seasoning
1 large can refried beans
1 small package Velveeta cheese
1 can enchilada sauce

1. Put all ingredients in Crock Pot and warm through. Serve with tortilla chips.

Friday, December 19, 2008

Chocolate and Caramel Dipped Pretzels

We love these pretzels- When I found this recipe on one of my favorite blogs with such great detail on the techniques for great looking pretzels I wanted to post it and share it with others. "We all know it's all about the presentation" and my pretzels before were lacking. So here's to better looking pretzel rods and many thanks to My Kitchen Cafe for the tutorial!

Chocolate and Caramel Dipped Pretzel Rods
adapted from A. Marilyn

Makes about 40 dipped pretzel rods

1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt

pretzel rods

chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.

After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).

Don't worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.

White Chocolate Popcorn

2 bags microwave popcorn (butter kind)
12 - 16 oz. white chocolate chips, melted
3/4 C M & M’s
3/4 C peanuts (or more M & M’s)
1 1/2 C stick pretzels
1 C mini marshmallows (I wish I had used more)
6 oz. dark or milk chocolate

1. Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets.

2. Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

Thanks to My homebased Mom for this recipe!

Wednesday, December 17, 2008

Cinnamon toast white chocolate pretzels

Cinnamon Toast White Chocolate Pretzels

1 bag (18 oz.) small pretzels

2/3 C oil

1/3 C granulated sugar

1 1/2 tsp. cinnamon

Extra cinnamon sugar for sprinkling

White chocolate for drizzling

In microwave safe bowl pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. Pour over pretzels and mix well, making sure to coat pretzels. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Stir the mixture and continue cooking. Microwave for 1 minute more.

When out of the microwave, stir again to make sure they are all coated. Spread the pretzels onto two cookie sheets. You want a single layer of pretzels. While they are still hot sprinkle additional cinnamon sugar over the top. Melt white chocolate and drizzle over the top of pretzels. Once white chocolate hardens put into air tight containers.

Friday, December 12, 2008


2 cubes of butter
½-cup brown sugar
½ cup of white sugar

Prep: On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup
your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a
heavy saucepan, add butter and sugars and melt on high heat. Once the butter and
sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee
looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to
test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits
ice-cold water, it sizzles. This is when the toffee is done!

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour
directly from saucepan. Sprinkle with your favorite chocolate chips on top,
the hot toffee will melt the chips in a few minutes. With a spatula, spread the
melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!
Posted by Pamela Cardwell at 10:12 AM

Monday, December 1, 2008

Pumkin Muffins

  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 2 1/2 cups pumpkin
  • 2 cups milk
  • 2 - 12 oz pkg. milk chocolate chips
  • 8 t. baking powder
  • 1 t. salt
  • 1 t. baking soda
  • 2 t. cinnamon
  • 2 t. nutmeg
  • 6 c. unbleached flour
1. Preheat oven to 375 degrees.
2. Cream sugar, shortening, and eggs together.
3. Add milk and pumpkin - mix
4. In separate bowl mix all of the dry ingredients together. Add dry ingredients into the creamed mixture. Add chocolate chips
5. Fill large muffin paper cups 2/3 full. Bake for 17-19 minutes. Test with toothpick

Makes about 24 large muffins