Thursday, December 18, 2008

"Twix Bars"

submitted by Jana Van Gorp

These are so delicious - I requested that Jana submit her recipe because it is so easy and taste so much like a twix bar! Thanks Jana!

Spread in a greased jelly roll pan: 1 tube Pillsbury sugar cookie dough
Bake at 350 until golden brown.
Melt 14 to 16 oz. caramels, 1 stick margarine, 1 can sweetened condensed milk
Spread over cookie crust. I let it cool for a while before proceeding.
Melt: 1 pkg milk chocolate chips, 1 1/2 cups peanut butter
Spread over caramel layer. Set in refrigerator until firm, then cut into bars.

Monday, December 8, 2008

Cuban Thanksgiving Turkey

 Here is my gorgeous man who is a major risk taker!  His job every year at Thanksgiving is the Turkey.  He loves to try new recipe's so, when he found this one we were all a little worried that the Thanksgiving meal was going to take a crazy turn - (it could be good or bad) - and you know with this being my favorite holiday and it only rolling around once a year - I was a bit nervous.  However, This Turkey recipe is so very good that it is now a family tradition and is made every year.  We fight over the crunchy skin - its so delicious!  I hope that you try it out and enjoy it as much as we do! 


12-14 pound turkey
salt & fresh ground pepper
8 tablespoon unsalted butter
1 head of garlic, break in cloves and peeled
1 tablespoon salt
1 teaspoon fresh ground pepper
1½ teaspoons ground cumin
2 teaspoons dried oregano
1 cup lime juice
The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin.
Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice. If you do not have a mortar and pestle, puree the ingredients in a food processor or blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times.
Preheat the oven to 300° F. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350° F. and roast for 1 hour. Increase the heat to 400° F. and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185° F. on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.

SOURCE: Miami Spice, the New Florida Cuisine.

Thursday, March 27, 2008

Sausage Cheese Balls

submitted by Angela Sustala

2 pounds (32 oz.) ground sausage, uncooked
1 1/2 cups Bisquick
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder
Preheat oven to 375. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown.
(*For firmer texture, add an extra 3 cups Bisquick & 2 cups cheese*

Lemon Crisps

Submitted by Angela Sustala

1 package lemon cake mix (with pudding)
1 cup crisp rice cereal
1/2 cup butter
1 egg
Preheat oven to 350. Melt butter over low heat. Stir all other ingredients into butter and mix well. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Press flat with thumb. Bake 9 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Then, remove to wire racks. Makes 4 dozen.

Monday, March 17, 2008

Cabage Runza's

Cabbage Runza's

submitted by Jenn Mumm

1 large head cabbage
2 large onions
2 lbs ground beef
salt & pepper
Shred cabbage & chop onion while meat is browning. Add cabbage and onions to meat and stir. Cover and simmer for 15 min or until tender. Cool

1 pkg (or cake) yeast
2 cups warm milk
1/2 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
7-8 cups flour (or enough for soft dough)

Soften yeast in liquid and add rest of ingredients. Let rise until double. Punch down and let it rise again. Turn out on board. Divide dough--roll half at a time to about 3/8". Cut into squares 5-6". Place portion of filling in center of squares and bring corners together and pinch openings securely. Turn pinched side onto pan or cookie sheet. Let rise until double. Bake at 375 about 15-20" (or until golden brown).

If you don't have time to make the dough, you can just use frozen bread dough :)

Thursday, February 14, 2008

Mexican Casserole

Mexican Casserole Submitted by Jenn Adair
1 pound hamburger (cooked & drained)
1 can tomato soup
1 pkg taco seasoning
1 can chopped tomatoes (depending on how spicy you like you can use mexican flavored or Ro-Tel)
2 cups rice (cooked)
1 cup mexican cheese
Nacho Cheese Doritos
Mix all ingredients together, except Doritos. Place in casserole dish. Crush Doritos put on top. Cook at 350 for 15-20 minutes (or until warm).

Saturday, January 19, 2008

Grandmother White's Strawberry Cake

submitted by Dara Singleton

This is a three layer cake - you will need 3 - 8" round cake pans.

White Cake Mix
Strawberry Jello Pkg (dissolve in 1/2 cup of hot water)
4 eggs
3/4 cup oil
1 cup of well drained strawberries (I use frozen strawberries that are completely thawed and drained)

Combine all ingredients and beat for 2 minutes. Bake @ 350 degrees until tooth pick comes out clean. It will vary oven to oven, but it is generally a few minutes less than the cake mix directions since it is three layers. - This is a moist cake!

Icing: 1/2 cup of real butter at room temperature
1 box or 4 cups of powdered sugar
1/2 cup of strawberries - well drained

Cool the cake WELL before icing!

Notes: for some reason this delicious cake seems to say I love you very well! I love to make this at Valentines Day for my Honey!

Friday, January 18, 2008

Dara's Snickerdoodles

submitted by Dara Singleton

Preheat oven to 400 degrees & Bake for 8-10 minutes.

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups sifted flour
2 t. cream of tarter
1 t. baking soda
1/2 t. salt
cinnamon and sugar mixture

Blend together shortening, sugar + eggs. Sift together dry ingredients and add to creamed mixture. Roll dough into balls the size of walnuts. Roll in a mixture of cinnamon and sugar. Place balls 2 inches apart on cookie sheet. Bake - for 8-10 minutes at 400. Remove to cooling racks right away for crispy on the outside, chewy on the inside cookies! YUM!