Saturday, January 31, 2009

DaraDarans (A Molasses Sugar Cookie)

Submitted by Dara Singleton

When I was a teenager my Neighbor Daran and I created this recipe. His mom was my music teacher and we made cookies quite often after school. These won't last long in your cookie jar!

3/4 cup. Shortening
1 cup brown sugar
1 egg
1/4 cup Molasses
2 1/3 cup flour
2 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
granulated sugar

Cream Shortening, Sugar, Egg, and Molasses. Mix in remaining ingredients, except for the extra granulated sugar. Roll in balls, and then into the granulated sugar. Heat the oven to 375. Place cookies 3 inches apart on greased cookie sheets. Bake 8 minutes. Yield 4 dozen - depending on size.

Peaches and Cream Cake

submitted by Dara Singleton

1 yellow cake mix
1/2 cup melted butter
1 egg
1 (29 oz peaches, drained) Reserve liquid for topping.
1 cup sugar
1 ts. cinnamon
2 8 oz. pkg cream cheese

Reserve 1-3 T juice for top and set aside.
Combine cake mix, egg, and mix in melted butter. Press dough in bottom and halfway up sides of a 9x13 pan. Cover with drained peaches. Mix cream cheese, sugar, and juice til creamy. Spread over peaches. Sprinkle with cinnamon. Bake at 350 for 30-35 minutes, til golden brown.

Thursday, January 29, 2009

Cranberry Punch

submitted by Dara Singleton
from the kitchen of Carol Pilcher

4 cups fresh cranberries
3 1/2 quarts water
12 whole cloves
4 sticks cinnamon
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cup sugar

In a large kettle or crock pot combine cranberries, water, cloves, and cinnamon. Bring to a boil; cover, reduce heat and simmer 12 - 15 minutes. Strain the cooked cranberries through a fine sieve or cheese cloth. (discard pulp) add orange juice, lemon juice, and sugar. Serve piping hot! Yield 25 1/2 cup servings

Roasted Veggies

Submitted by Dara Singleton

For a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!

Grandma Branham's Banana Pound Cake

Submitted by Dara Singleton
from my late Grandma's kitchen

1 1/2 cup oil
2 1/2 cups sugar
3 cups flour
3 eggs
1/2 cup buttermilk
1 t baking soda
1/2 t salt
1 T vanilla
1 1/2 half cups Bananas - about 4
1/2 cup pecans
1 cup coconut

Cream the oil and sugar, add eggs and beat well. Add dry ingredients except for baking soda. Mix the Baking soda with buttermilk and add to mixture along with vanilla. Fold in banana's nuts, and coconut.
Bake in a bundt pan at 325 for 90 minutes or until toothpick comes out clean!

1/2 stick of butter
powdered sugar
make into a thin consistency (glaze)
You can also add cream cheese to this.
The note in my cookbook from Grandma says, "Just do your thing Honey!"

Mandarin Orange Tropical Cake

Submitted by Dara Singleton
from the kitchen of Lanora Krenc

1 Yellow Cake Mix
4 eggs
1 sm instant vanilla pudding mix

Beat for 4 minutes. Then add:

1 sm can crushed pineapple
1 can mandarin oranges - drained

Beat well.

Grease and flour 9x13 pan
Spread in pan
Bake Approx - 35 minutes - golden brown.

Test with pick, - it will sink a little in the middle while cooling.

1 regular size cool whip
1 sm instant vanilla pudding pkg
1 sm can crushed pineapple - drained
Mix well and Frost!
Sprinkle with toasted coconut.

Easy Almond Coffee Cake

Submitted by Dara Singleton
from the kitchen of Barb Soutter (Mitchelville IA)

1 cup sugar
1 pkg yellow cake mix
1 lb. almond paste

Crumble together the sugar and almond paste. Prepare cake mix according to the directions on package. Into a greased 9x13 pan sprinkle half of the almond sugar mixture. Cover with batter plus lastof the almond sugar mixture. Bake according to cake mix instructions. While warm drizzle with a powdered sugar icing. Serve warm with coffee!

German Chocolate Upside Down Cake

from the kitchen of Mitzi Alexander
submitted by Dara Singleton

1. Put in the bottom of a 9x13 pan sprayed with non stick cooking spray:

1 cup coconut
1 cup of chopped pecans

2. Mix a german chocolate came mix according to pkg directions and pour into the pan.

3. Heat to soften and blend:

1 stick of butter
1 8 oz pkg of cream cheese

1 lb. of powdered sugar and blend well.

Drizzle over the top of the cake mix. Do not touch the sides of the pan with the cream cheese mixture because it will burn.
Bake according to box directions,
Remember this is a moist cake - do not over bake!!!

Wednesday, January 28, 2009

Red Rose Sweet Tea

Submitted by Dara Singleton

(Here in Iowa this brand is found in the "hot tea" section in the smaller 40 count boxes. If you live in Ohio or California you can purchase in 100 count boxes) Anyone can purchase this tea online at

1 gallon of Purified Water
1 cup of Sugar
8 Red Rose Tea bags.

Using only purified water - Bring to a boil about 3 cups of water on the stove, remove from heat and add 8 Red Rose Tea Bags.
Allow this to steep for 5-10 minutes.
While the tea is still hot pour the hot steeped tea into a pitcher containing the sugar and stir, allowing the sugar to dissolve. Pour in the rest of your purified water - and enjoy!

Makes 1 gallon of the best sweet tea you ever put in your mouth!

Grilled Asparagus with Balsamic Vinegar

Submitted by Dara Singleton
taught by cooking class at Harvard

1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar

1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.

Cool Lime Cheesecake

Submitted by Lorraine Branham

2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted

20 ounces cream cheese, softened
3/4 cup sugar
1 cup (8 oz) sour cream
3 T all purpose flour
3 eggs
2/3 cup lime juice
1 t. vanilla extract
a couple drops of green and yellow food coloring (optional)

whipped cream + lime slices or powdered sugar icicng made with juice of lemon, water, + vanilla

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 10-inch spring form pan. Bake at 375 for 8 minutes. Cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla, and food coloring if desired just until mixed. Pour into crust, Bake at 325, for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate over night. Remove sides of pan. Garnish with whipped cream and lime. Yield 12-14 servings.

Barbie Lake's Dip

Submitted by Lorraine Branham

1/4 tsp Cumin
1 T Chili powder
3/4 cup Sour cream
1 cup Cheddar cheese
1 cup Monterrey jack
1/2 pkg Cream cheese
1 cup Picant'e salsa

Bake @ 350 for 30-40 mintues.

Connie's Grandma Nix's Dip

submitted by Lorraine Branham

1 lb. Extra sharp cheddar cheese - shredded
1 Small grated onion - food processor
1 Green jalapeno - food processor
2 T Real mayonnaise (or more)
2 T Apple Cider vinegar
Dash garlic salt
Dash season salt
Dash Worcestershire

Mix all together, let set in the refrigerator one hour - Eat with frito scoops !

Tuesday, January 27, 2009

Maple - Balsamic Dressing

Submitted by Dara Singleton
found in Cooking Light Magazine

Maple-Balsamic Dressing

The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also compliments rich meats, such as pork or dark-meat chicken.

1/2 cup tomato jucie
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 T minced fresh rosemary
2 tsp. Dijon Mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, minced
2 1/2 T extra virgin olive oil

1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined. Yield: about 1 cup (serving size: 1 Tablespoon)

Fresh Corn Cakes

submitted by Dara Singleton
found in Southern Living Magazine

Makes about 3 dozen; Prep: 20 minutes
Cook: 7 minutes per batch

2 1/2 cups fresh corn kernals (about 5 ears)
3 large eggs
3/4 cup milk
3 T butter melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) pkg fresh mozzarella cheese grated
2 T chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

(This recipe is said to be by - Magdalena Di Rocco of Brevard, North Carolina) I can't wait to try it. Josh had corn cakes while in Venezuela and we always notice corn cake recipes, and try them to see if we can come close to what he had there.

Dump Cake

submitted by Dara Singleton

Dump into a 9X13 pan
in this order:

1 can pineapple
1 can cherry pie filling
1 box yellow cake mix
1 stick of sliced butter patted over the top
sprinkle pecans over the top

Bake at 350 for 1 hour.

Cream Cheese Pie

submitted by Dara Singleton -
Grandma Branham's recipe

Blend together 1/3 cup of sugar with 1 T. Cornstarch. Add 9 oz. can crushed pineapple. Cook until thick and then cool.
Blend 8 oz pkg of cream cheese with 1/2 cup of sugar, 1 t. salt.
Add 2 eggs, blend in 1/2 cup milk and 1 t. vanilla. Spread cooked pineapple over bottom of pie shell. Pour in cheese mixture. Sprinkle with Pecans.
Bake at 400 for 10 minutes - then reduce heat to 325 for 50 minutes.

Krunch Korn

submitted by Krista Lake

3 qts of Popcorn

1 1/2 cup Sugar
2 sticks of butter
1/2 cup white syrup

Cook sugar, butter, and syrup to hard crack stage; remove from heat, then add:
1 t vanilla
1 t baking soda
Beat very hard.
Pour over corn, spread out on wax paper.
Nuts are optional

Bella Pepper Dressing

submitted by Dara Singleton

given to me by Sherry Jackson - This is her take on one of my favorite restaurant salad dressings. Unlike the Tipton Ford Recipe - we do not have the exact recipe, but this is pretty close to Bella Pepper.

Bring to a Boil:
1/3 cup oil
1/3 cup vinegar

After boiling add very tiny slices of red bell peppers, and 1/2 cup of sugar. After the sugar is all melted and the peppers have become translucent - remove and store in the refrigerator.

Cucumbers & Onions

submitted by Dara Singleton - Grandma Branham's Recipe

1 cup water
1 cup vinegar
1 t. celery seed
2 T sugar
Onions & Cucumbers

THINLY slice the onions and cucumbers and place in a refrigerator dish cover with the vinegar mixture and enjoy after being chilled!

Spaghetti Salad

Submitted by Dara Singleton

(from Landmark Tabernacle, Tulsa, OK)

1 12 oz pkg spaghetti
1/2 cup chopped bell pepper
1/2 cup green onions
1/2 cup chopped tomatoes
1/2 cup chopped radishes
1/2 jar salad supreme (found in the spice section)
1/2 bottle Italian Dressing

Cook spaghetti according to directions on pkg. Drain and rinse in cold water. Add remaining ingredients and mix well. Cool in refrigerator.

This is a delicious recipe - the Salad Supreme makes this, it is a special seasoning that is a McCormick brand spice.

Creamy Parmesean Dressing

submitted by Dara Singleton
received from Gil Meier

1 qt mayonnaise
2/3 - 3/4 cup orange french dressing
3/4 oz. minced garlic
1/2 cup Parmesan cheese
1 T sugar
1/2 t. salt
1/2 t. white pepper

Mix and let stand in refrigerator for 3 days to mix flavors!

Awesome Chocolate Sauce

submitted by Dara Singleton

1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk

In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!

To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.

Tropical Cake

submitted by Dara Singleton
given to me by Josh's Mom November 2008

1 box yellow cake
1 can of eagle brand milk
1 can of cream of coconut
1 cup of coconut toasted
1 pkg of cool whip

Bake yellow cake according to box directions.
Poke holes (the more the better) in the cake with the end of a wooden spoon while the cake is still warm.
In this order pour over the cake:
1 can of eagle brand milk
1 can of cream of coconut - if the surface of this looks hard - give it a good stir - the oil has just separated.
Let this all soak in good and wait for the cake to completely cool.
Then, spread over the top one regular sized container of cool whip, then sprinkle the cup of toasted coconut over the top and then pecans!
Refrigerate and serve cold - this is so much better even the next day!

This recipe is a 5 star one for me - I love it! Its very easy and impressive in its taste!

Tipton Ford Cafe's Salad Dressing

Submitted by Dara Singleton

(This recipe comes from a restaurant that we visited many times as a kid. They were famous for their fried chicken that was AMAZING, and their house dressing was a SECRET for FOREVER - We got ahold of it from a new owner, after the business was no longer around. Juanita would turn over in her grave if she knew that it was out! It is especially good when you dip your fried chicken in it! My mouth is currently watering...)

1 26 oz. Can of Campbells Tomatoe Soup
1 1/3 c. Sugar
1 T., plus 1 t. Pepper
3 T. granulated garlic
1 T. Worcestershire Sauce
6 oz. water
6 oz. vinegar
1 T. Salt
1 T. Finely (and we do mean very finely) chopped onion with juice.

This is my all time favorite dressing. I give this 5 stars.

Sweet Potatoe Casserole

Submitted by Dara Singleton
(received on Thanksgiving of 2003 from Pat Vulgar)

3 cups smashed sweet potatoes (canned)
1/2 cup milk
1/2 tsp. salt
1 T vanilla
1 cup brown sugar
1/2 cup butter - (dont ruin this with margarine - pull a Paula Deen and buy the real thing!)
dash of cinnamon
2 eggs

Mix all together in a 9x13 pan or long glass dish!

1/2 cup chopped pecans
dash of salt and cinnamon
1 cup white sugar
1/3 cup flour
1/4 cup butter melted

Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole.
Bake at 350 for 45-55 minutes

I give this recipe 5 stars! It has become a holiday tradition and is so nummy - you could even do it for dessert. NONE of it gets thrown out around here!

Mac & Cheese

Submitted by Tiffany Patterson
(her grandma's slap you down delicious recipe)

1 lb. of Velveeta (half a brick)
1 lb. of Macaroni
1 stick of butter
4 cups water
1/2 t. pepper
1 cup of milk

Boil Butter and Water - add Macaroni


Add Velveeta sliced into small chunks, and cover.
Melt on LOW, stirring occasionally, add pepper and milk - serve!

HALLELUJAH CHORUS RESOUNDS! I give this recipe 5 stars!

Slaw Salad

Submitted by Dara Singleton

1 and 3/4 pkg slaw
1 cup sunflower seeds
8-12 green onions - chopped
2-3 pkgs of ramen noodles (uncooked)
slivered almonds

4 T sugar
1 t salt
3/4 cup olive oil (or salad oil of your choice)
4 T rice vinegar

Slaw, sunflower seeds, green onions, in a large bowl.
Crush the Ramen Noodles into bite sized pieces and discard the flavor packets.
In an extra tablespoon or so of olive oil saute the slivered almonds until just golden brown.
Combine all the ingredients together, then pour on the dressing just before serving and toss together!

Black Bean & Brown Rice Stuffed Peppers

1 qt 100% Vegetable Juice
2 cups cooked black beans/drained
1 cup cooked brown rice (I use a whole grain blend)
1 can sweet corn/drained
2 med green onions (chopped)
¼ cup fresh cilantro (chopped)
2 tbsp extra virgin olive oil
2 tbsp lime juice
1 clove garlic (finely chopped) 
 2-3 large bell peppers (cut in half lengthwise and deseeded)  
(I use yellow, orange & red peppers)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Garden Salsa

submitted by Amy Rodgers Ailabouni


  • 6 medium tomatoes, finely chopped
  • 2 tomatillos, finely chopped
  • 3/4 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup thinly sliced green onions
  • 6 garlic cloves, minced
  • 2 teaspoons cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 to 2 teaspoons minced jalapeno pepper
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Tortilla chips


In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Saturday, January 24, 2009

Crock Pot Enchiladas

Submitted by Lorraine Branham

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!

Great Chili Beans

Submitted by Lorraine Branham

2 cans Pork-n-Beans
2 cans Ranch style Beans with jalapenos
1 cup brown sugar
1 cup Kraft Thick and Spicy Hickory BBQ
1 lb. ground beef
1 onion chopped and sauted.

Place ingredients in crock pot! Enjoy after a few or several hours - depending on your schedule and cook temperature!

Mexican Corn Casserole

Submitted by Pat Eichenburger

5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt

Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.

Apple Butter and Golden Delicious Smoked Turkey Panini Sandwich

submitted by Dara Singleton
(by Chef Nick Brozek)

8 servings

1 loft of asiago take and bake bread
1 pound of golden delicious apples
1 jar of Amana natural apple butter
1 pound of smoked turkey
12 pieces of provolone cheese

1. Core the apples - it takes two apples for 8 sandwiches, then slice apples in rings.
2. Soak the apple rings in a bowl with 1 1/2 cup of cold water and a shot of lime or lemon juice. (to prevent from turning brown)
3. Slice your bread in 1/2 inch slices. You should be able to get 16 slices.
4. After slicing lay all of them flat and coat with apple butter, the more the better!
5. Then tear cheese in half and form to the bread 1 1/2 pieces for each sandwich.
6. Then place on the apple slices - 3 is best for each sandwich.
7. Add smoked turkey.
8. Then the other piece of bread with apple butter on it!
9. Get saute pan hot with vegetable oil, get it hot and then sear your sandwiches to golden brown, both sides make sure the cheese melts good!
10. Serve with chips!

White Bean Dip

Submitted by Dara Singleton
(this is a Giada De Laurentiis Recipe)

1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 T fresh lemon juice
1/3 cup olive oil
1/4 cup loose leaf parsley leaves

Place all of the ingredients in a food processor. Pulse until the mixture is coarsely chopped- season with salt and pepper, to taste!

Serve with Pita chips!