Choco-nut Buddy Bars

• 1 cup peanut butter
• 6 tbsp butter (softened)
• 1 1/4 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup all purpose flour
• 1/4 tsp salt
• 1 package choc chips (11 oz)

preheat oven to 350(f)

In large bowl, mix peanut butter and butter until smooth.  Add sugar, eggs, and vanilla. Mix well, beating until nice and creamy. Gradually blend in flour and salt.  Fold in 1 cup chocolate chips.

Spread mixture into 13 x 9 ungreased baking dish.  Bake for 25-30 minutes until edges begin to brown.  Remove from heat and sprinkle with remaining chips.  Let stand abt 5 minutes.  The chips will melt making a “topping”.  After about 5 minutes use a spatula and spread out the melty chocolate topping.  Let cool completely before cutting.

TASTES LIKE RESSEE CUPS.

 

 

 

source: Nana’s recipe box

Grandma’s Lazy Cake

cake:

• 1/2 cup butter
• 1/3 cup whipping cream
• 1 1/4 cups sugar
• 3 eggs
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

frosting:

• 1 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1/3 cup butter (melted)
• 1/4 cup whipping cream or milk

Preheat oven to 350(f).

In a 1-qt saucepan combine 1/2 cup butter and 1/3 cup whipping cream.   Cook over low heat, stirring until butter melts; set aside.

In a large mixing bowl combine sugar and eggs.  Beat until creamy.  Add butter mixture, flour, baking powder and salt.  Continue whipping until well blended.  Spread batter into greased and floured 16x9 pan.  Bake for 25-30 minutes until toothpick comes out clean.

Set the cake to the side and turn on your broiler. 

In a bowl combine all of the frosting ingredients.   Spread over cake, and broil for 2 to 4 minutes or until bubbly.

Can be served warm or cool.

**I like the fresh served hot with a little scoop of ice cream.  Then the leftover – cold cake – is AMAZING with the morning coffee!!!

 

source: clipping from  Nana’s box

Chicken Casserole

• 2 cups cornflakes (then slightly crushed, should make about 1 cup)
• 1/2 cup thinly sliced celery
• 1/2 cup shredded cheddar
• 1/2 cup shredded Swiss
• 1 cup miracle whip
• 3/4 cup milk
• 2 tbsp chopped green onion
• 1 tsp salt
• 1 tsp prepared mustard
• 1/2 tsp pepper
• 1/2 tsp dried basil leaves
• 2 cans chicken (or tuna) drained
• 1 package frozen green beans (thawed), drained
• 1 package elbow macaroni, cooked and drained

Preheat oven to 375(f)

Make the topping:
Mix the cornflakes, cheddar, and half of the Swiss.  Set aside.

Mix remaining ingredients in a 3 quart casserole dish.  Cover and bake 30 minutes.  Remove from oven and sprinkle with topping.  Bake uncovered until hot and cheese is melted, about 10 minutes.

source: clipping from Nana’s recipe box

Cinnamon Walnut Raison Pie

• 1/2 cup raisons
• 2 tbsp orange juice
• 1 1/2 cup cold half n half
• 1 package of Vanilla instant pudding
• 2 TBSP light brown sugar
• 1 tsp cinnamon
• 3 1/2 cups cool whip (8 oz bowl)
• 1 cup chopped walnuts
• 1 graham cracker ready made crust

Soak the raisins in orange juice for at least 30 minutes.

In a large mixing bowl combine half n half, pie filling mmix, brown sugar, and cinnamon.  Beat with wire whisk at least 1 minute.  Let stand 5 minutes or until pudding starts to set.  Fold in the whipped topping, walnuts, and raisons.  Spoon into graham crust.  Freeze until firm (about 6 hours)

Let stand 10 minutes before slicing to serve.

Impossible Chicken n Veg Pie

• 1 cup cooked chicken (cubed or shredded)
• 1 cup zucchini (chopped)
• 1 cup tomato (chopped)
• 1/2 cup onion (chopped)
• 1/3 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup Bisquick (or biscuit ready mix)
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 400(f) and grease a 9-inch deep dish pie plate.

Mix together: chicken, zucchini, tomato, onion, and cheese.  Spoon evenly into buttered (or greased) pie plate.

In a bowl, mix the remaining ingredients until smooth, and then even pour over chicken.

Bake approximately 35 minutes or until knife inserted in the center comes out clean.  Let stand at least 5 minutes before cutting.

Make about 6 servings.

*great served with salad

 

classic green bean casserole

• 1 (10 3/4 oz) can of Cream of Mushroom soup
• 3/4 cup milk
• 1/8 tsp pepper
• 1/2 cup shredded cheddar cheese
• 2 (9oz) packs of frozen cut green beans, thawed
• 1 1/3 cups (2.8 oz can) French's French Fried Onions

Preheat oven to 375 (f)

In a buttered casserole dish combine: soup, milk, cheese, and pepper.  Mix well.   Stir in beans and 2/3 cup fried onions.  Bake for 30 minutes or until cheese is melted.  Stir and sprinkle with remaining fried onions.  Bake 5 more minutes or until onions are golden.

source: Clipping from Nana’s box

Easy Banana Nut Bread

• 3 Cups Bisquick
• 2/3 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 cup mashed bananas ( abt 2 med)
• 2/3 cup chopped nuts

Preheat oven to 350(f) and grease and flour a loaf pan (9x5x3)

Mix all ingredients.  Once incorporated stir vigorously for 30 seconds!  Pour batter in pan.

Bake 55 – 60 minutes or until a tooth pick inserted in the center comes out clean.  Let cool 10 minutes and then remove from pan.  Let cool to room temp (preferably on a cooling rack) before trying to slice.

source: Clipping from Nana’s box

Lemonade Stand pie

• 1 can (6 oz) frozen lemonade or pink lemonade concentrate (partially thawed)
• 1 pint vanilla ice cream (abt 2 cups) softened
• 1 small tub COOL WHIP (8 oz)
• 1 graham cracker crust

Beat concentrate in a large bowl on low speed for about 30 seconds.  Gradually spoon in icecream and beat until incorporated.  Fold in the whipped topping until smooth and fluffy.  Don’t stir too much or the whipped topping will not hold its “whip”!  Spoon into pie shell. 

*if the mixture is too wet and not “fluffy” you can put it back in the freezer for a bit.  Not too freeze it, just long enough to make it firm enough to go in your shell pretty.

Freeze the filled shell for at least 4 hours.  Overnight is best.

When your ready to serve, let it set at room temp for about 30 minutes so you can slice it easily.

Garnish with strawberries or orange peel.

 

 

source: Clipping from Nana’s box

Home Made Corn Dogs

• 1 cup self rising corn meal
• 1/2 tsp pepper
• 1/2 cup milk
• 1 egg, beaten
• 2 TBS vegetable oil
• 8-10 hot dogs

Combine cornmeal and pepper.  Add milk, egg, and oil, all one at a time mixing well in between each new addition.  Insert a wooden skewer in the end of each hot dog and then coat the dog in the cornmeal mixture.  Fry 2-3 dogs at a time in a deep fryer at ATLEAST 375(f) until golden brown.  Remove from heat and drain on paper towel before serving.

 

source: Clipping from Nana’s box

Sloppy Joe Pizza

• 1 lb ground chuck
• 3/4 cup frozen corn, defrosted
• 3/4 cup barbeque sauce (or 3/4 a can of sloppyjoe/manwich)
• 1/2 cup sliced green onions
• 1.2 tsp salt
• 1 large Italian bread shell or pizza crust
• 1 1/2 cups shredded Colby Jack cheese

Heat oven to 425.

In a large skillet, brown beef and drain.  Stir in corn, barbeque, onions, and salt.  Heat through stirring occasionally.  Place shell on baking sheet.  Spoon beef mixture on shell and then top with the cheese.  Bake 12 – 15 minutes or until cheese is melted and pizza like bubbly.   Cut and serve hot.

I know this recipe sounds odd, but it really tastes like a sloppy joe, or maybe a leftover meatloaf sandwich…  Its GOOD.

 

source: Clipping from Nana’s box