This recipe is as old as the South. Can't go wrong with this.
My cool sister in law makes them with different types of cake mix to have different flavors and to mix it up a bit.
Definitely, a good go to dessert when you do not want to be creative.
Ingredients
1 box of butter cake mix
1 stick of butter
1 egg beaten
1 lb of powdered sugar
3 eggs beaten
8 oz cream cheese
Directions
1. combine cake mix, butter, and egg
2. pat into a 9 x 13 pan - I guess it might need to be greased
3. mix sugar, eggs, and cream cheese
4. pour over crust
5. bake at 350 degrees for 35 - 40 min - or until golden brown
Friday, July 24, 2015
Cherry Salad
Another yummy recipe from Memaw! This is really good to use as a dessert, but I think it can also be used in place of a congealed salad.
Not that anyone does congealed salads anymore. I kind of thought of them as dessert with the meal.
Ingredients
1 can of cherry pie filling
1 can crushed pineapple - large
1 can of condensed milk
1 cup of chopped pecans
1 large thing of cool whip
Directions
1. Mix all ingredients in a bowl
2. chill over night
3. garnish with cherries and pecans - you know, to partify it!
** or you can just eat it in the big bowl because it is so good if you like fluffy dessert.
Not that anyone does congealed salads anymore. I kind of thought of them as dessert with the meal.
Ingredients
1 can of cherry pie filling
1 can crushed pineapple - large
1 can of condensed milk
1 cup of chopped pecans
1 large thing of cool whip
Directions
1. Mix all ingredients in a bowl
2. chill over night
3. garnish with cherries and pecans - you know, to partify it!
** or you can just eat it in the big bowl because it is so good if you like fluffy dessert.
Cheesecake
This is one of the very few things I have ever actually made from Southern Living. I love Southern Living, but their recipes seem overly involved with too many spices that I would have to go buy.
Now, this has a lot of steps, but it is well worth it. I have made this over and over again - without fail.
This was originally a Praline Crusted Cheesecake. I used to have the recipe for the pralines. That was a lot of work.
You can however put in pralines or any other candy in its place.
Ingredients
2 cups Pecan Sandies - crushed
2 TBS melted butter
5 packages of cream cheese
1 3/4 cup of sugar
2 TBS of Plain Flour
1 1/2 tsp Vanilla
4 large eggs
2 egg yolks
1/3 cup whipping cream
16 oz of sour cream
1/3 cup of sugar
Directions
1. Combine cookie crumbs and butter
2. Press into bottom and up the sides of a greased springform pan
3. Bake at 350 degrees for 8 min
4. Cool on wire rack - *** if adding candy or pralines - sprinkle here - nice layer on top of crust
5. Beat cream cheese until creamy
6. gradually add 1 3/4 cups of sugar, flour, and vanilla
7. beat until smooth
8. add eggs and egg yolks 1 at a time - beating just until the yellow disappears
9. stir in whipping cream
10. pour into crust
11. place on a foil lines baking sheet
12. bake at 350 degrees on lower rack for 10 min
13. reduce oven temperature to 325 degrees and bake 1 hour and 20 min or until almost set
14. cool on wire rack for 1 hour
15. stir together sout cream and 1/3 cup of sugar
16. spread over cheesecake
17. bake at 325 degrees for 10 min
18. cool on wire rack
19. Cover and chill for 8 hours
** very thick and rich - cut small pieces
Now, this has a lot of steps, but it is well worth it. I have made this over and over again - without fail.
This was originally a Praline Crusted Cheesecake. I used to have the recipe for the pralines. That was a lot of work.
You can however put in pralines or any other candy in its place.
Ingredients
2 cups Pecan Sandies - crushed
2 TBS melted butter
5 packages of cream cheese
1 3/4 cup of sugar
2 TBS of Plain Flour
1 1/2 tsp Vanilla
4 large eggs
2 egg yolks
1/3 cup whipping cream
16 oz of sour cream
1/3 cup of sugar
Directions
1. Combine cookie crumbs and butter
2. Press into bottom and up the sides of a greased springform pan
3. Bake at 350 degrees for 8 min
4. Cool on wire rack - *** if adding candy or pralines - sprinkle here - nice layer on top of crust
5. Beat cream cheese until creamy
6. gradually add 1 3/4 cups of sugar, flour, and vanilla
7. beat until smooth
8. add eggs and egg yolks 1 at a time - beating just until the yellow disappears
9. stir in whipping cream
10. pour into crust
11. place on a foil lines baking sheet
12. bake at 350 degrees on lower rack for 10 min
13. reduce oven temperature to 325 degrees and bake 1 hour and 20 min or until almost set
14. cool on wire rack for 1 hour
15. stir together sout cream and 1/3 cup of sugar
16. spread over cheesecake
17. bake at 325 degrees for 10 min
18. cool on wire rack
19. Cover and chill for 8 hours
** very thick and rich - cut small pieces
Broccoli Casserole
My favorite side dish of Thanksgiving - besides the dressing. I just love it.
It makes a huge pan so it maybe can be made then divided and froze. I am not sure. I would like to try that.
There is one issue with this recipe. It calls for 1 1/4 packages of Kraft Garlic Cheese. And as every good Southerner knows that Kraft - idiots - did away with the best cheese ever.
So, we have to do something about it, and someone smarter than me did. Check out this link to find out how to make the best chese ever, and then proceed to the yummy broccoli casserole.
Ingredients
1 large onion - chopped
1 can of sliced mushrooms - really need to be in there
1/2 stick of margarine
1/2 cup chopped almonds
3 packages of chopped broccoli - this is in the frozen food section - 10oz box or bag
*** this needs to be thawed and drained
1/2 cup of bread crumbs
2 cans of mushroom soup
1 1/4 packages of Garlic Cheese - see above for instructions
Directions
1. Saute onion in butter
2. add broccoli and cook until tender
3. add mushroom soup, cheese, and mushrooms
4. add half the almonds to the casserole
5. pour mixture into greased 13 x 9 casserole dish
6. sprinkle remaining almonds and all the bread crumbs on top
7. bake at 300 degrees until bubbly
*** I see no reason why this can't be frozen after cooking.
It makes a huge pan so it maybe can be made then divided and froze. I am not sure. I would like to try that.
There is one issue with this recipe. It calls for 1 1/4 packages of Kraft Garlic Cheese. And as every good Southerner knows that Kraft - idiots - did away with the best cheese ever.
So, we have to do something about it, and someone smarter than me did. Check out this link to find out how to make the best chese ever, and then proceed to the yummy broccoli casserole.
Ingredients
1 large onion - chopped
1 can of sliced mushrooms - really need to be in there
1/2 stick of margarine
1/2 cup chopped almonds
3 packages of chopped broccoli - this is in the frozen food section - 10oz box or bag
*** this needs to be thawed and drained
1/2 cup of bread crumbs
2 cans of mushroom soup
1 1/4 packages of Garlic Cheese - see above for instructions
Directions
1. Saute onion in butter
2. add broccoli and cook until tender
3. add mushroom soup, cheese, and mushrooms
4. add half the almonds to the casserole
5. pour mixture into greased 13 x 9 casserole dish
6. sprinkle remaining almonds and all the bread crumbs on top
7. bake at 300 degrees until bubbly
*** I see no reason why this can't be frozen after cooking.
Breakfast Casserole
I love having breakfast for supper! We do it about once a week. This recipe is also good for breakfast and good to take somewhere. Like teacher breakfasts. It is a very filling casserole.
This recipe comes from the Staplcotn Cookbook, which is a great standard cookbook to have.
Ingredients
2 1/2 cups of shredded cheddar cheese
2 cups of half and half
1/2 cup milk
7 large eggs
1 good squeeze of brown mustard
1/2 tsp salt
1/2 TBS black pepper
1/c cup melted butter
1 roll of bulk sausage - cooked
4 strips of bacon - at least
7 slices of bread - torn up
mushrooms optional
Directions
1. cook and drain sausage
2. fry bacon - drain
3. in a large bowl - mix eggs and add the spices
4. stir and add in both milks
5. add melted butter - stir
6. add 2 cups of cheese, the bacon and the sausage - stir
7. add the pinched bread
8. if you are adding the mushrooms - you would add here
9. butter or grease a 9 x 13 casserole dish and pour in mixture
10. cover and keep in the fridge overnight or at least 6 hours
11. pre heat oven to 350 degrees - pull the casserole out to sit while the oven is pre-heating
12. cook for at least 50 minutes - or until the casserole is set
*** Do not freeze - because of the eggs.
This recipe comes from the Staplcotn Cookbook, which is a great standard cookbook to have.
Ingredients
2 1/2 cups of shredded cheddar cheese
2 cups of half and half
1/2 cup milk
7 large eggs
1 good squeeze of brown mustard
1/2 tsp salt
1/2 TBS black pepper
1/c cup melted butter
1 roll of bulk sausage - cooked
4 strips of bacon - at least
7 slices of bread - torn up
mushrooms optional
Directions
1. cook and drain sausage
2. fry bacon - drain
3. in a large bowl - mix eggs and add the spices
4. stir and add in both milks
5. add melted butter - stir
6. add 2 cups of cheese, the bacon and the sausage - stir
7. add the pinched bread
8. if you are adding the mushrooms - you would add here
9. butter or grease a 9 x 13 casserole dish and pour in mixture
10. cover and keep in the fridge overnight or at least 6 hours
11. pre heat oven to 350 degrees - pull the casserole out to sit while the oven is pre-heating
12. cook for at least 50 minutes - or until the casserole is set
*** Do not freeze - because of the eggs.
Black Forest Dessert
Found this online when looking for something different and easy - no cooking involved.
Ingredients
4 cups of milk
2 large boxes of instant chocolate pudding
1 large container of Cool Whip
1 can of cherry pie filling
2 sleeves of saltines with UN-salted tops
Directions
1. Line a 13 x 9 pan with crackers
2. Mix up the pudding - do one box at a time because you split it
3. Spread one of the chocolate puddings over the crackers
4. Spread a layer of Cool Whip on top of the pudding
5. Repeat with a later of the crackers, pudding, and Cool Whip
6. Let it sit in the fridge overnight to soften the crackers
7. Spread the pie filling on top - after over night.
Ingredients
4 cups of milk
2 large boxes of instant chocolate pudding
1 large container of Cool Whip
1 can of cherry pie filling
2 sleeves of saltines with UN-salted tops
Directions
1. Line a 13 x 9 pan with crackers
2. Mix up the pudding - do one box at a time because you split it
3. Spread one of the chocolate puddings over the crackers
4. Spread a layer of Cool Whip on top of the pudding
5. Repeat with a later of the crackers, pudding, and Cool Whip
6. Let it sit in the fridge overnight to soften the crackers
7. Spread the pie filling on top - after over night.
Ann Rowell's Chicken Casserole
I remember making this and thinking it was pretty good. Ann is my 3rd cousin on my mother's side - side note.
Ingredients
3 cups cooked , chopped chicken
1 1/2 cups of mayo
1 can cream of mushroom soup
1 can of celerey coup
3 cups of cooked rice
2 cups of chopped celery
1/2 cup of milk
1 cup of chicken broth
1/2 lb of velveeta chopped
Directions
1. Mix all together
2. Top with cracker crumbs - I guess Ritz or Saltines would work
3. Bake at 350 degrees for 1 hour - or at least until bubbly
** This cannot be frozen due to the Mayo.
Ingredients
1 1/2 cups of mayo
1 can cream of mushroom soup
1 can of celerey coup
3 cups of cooked rice
2 cups of chopped celery
1/2 cup of milk
1 cup of chicken broth
1/2 lb of velveeta chopped
Directions
1. Mix all together
2. Top with cracker crumbs - I guess Ritz or Saltines would work
3. Bake at 350 degrees for 1 hour - or at least until bubbly
** This cannot be frozen due to the Mayo.
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