KC10's Favorite Recipes

When my dad retired from the bakery, my favorite cookie went with him. After sticking out my lower lip, tilting my chin down and looking up at my dad with big brown eyes and pleading for a cut down version of his recipe, I finally got it! They still don't taste quite the same as Dad's did! But they are still awfully good and one of my very most favorite cookies!

Enjoy!

(O:Kay:O)

Jelly Tarts (Dad's bakery recipe)

12 oz. sugar
8 oz. shortening
1/2 oz. soda
1/4+ oz. salt
1/4 oz. cinnamon
1/2 pt. molasses ( IMPORTANT! Use the darkest you can find!!)
1/2 pt. milk
2 lbs. flour

Mix together first 5 ingredients. Then add the molasses. Mix well. Stir in milk. Mix well. Sift and fold in the flour.
Roll out dough to 1/4" thickness. Cut with cookie cutter, (IMHO flowers make the prettiest cookie for this recipe!) Make a slight indentation in center of each cookie. Wash cookies with water. Fill indentations with jelly of your choice. (Raspberry or cherry are the best! Again, IMHO) Bake at 350º for about 15 - 18 min. (Watch them carefully so they don't burn. With the dark molasses, it's kinda hard to tell sometimes if they are actually done!)
Cool on wire rack and then sift powdered sugar over top!! So pretty!!:O)

This is the very best using black walnuts!!

Foolproof Fudge

3 (6 oz.) pkgs. semi-sweet
chocolate chips
1 (14 oz.) can sweetened condensed milk
dash of salt
1 1/2 tsp. vanilla
1/2 c. chopped nuts

Melt chocolate chips and sweetened condensed milk over low heat. Remove from heat. Stir in the chopped nuts and vanilla. Spread into a buttered 8" pan to cool. Let set 2 hours. Cut into 1" squares.

I'm really not sure where my folks got this recipe, but it is the easiest and best tasting fudge I've ever made!! :O)

Been making these every Christmas since I was a little girl. It's never Christmas without them:O)

Mexican Wedding Cakes

2 c. flour
1 c. butter, softened
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1 c. finely chopped pecans
powdered sugar


Put first 5 ingredients into a large bowl and mix on low speed until just mixed. Increase mixer speed to medium and beat for 4 minutes or until light and fluffy, occasionally scraping the bowl with rubber spatula. Stir in pecans until well mixed. Wrap dough in wax paper and refrigerate about 2 hours or 'til firm and easy to handle.
Preheat oven to 350º. With floured hands, roll dough into 1" balls; place on cookie sheet about 1" apart. Bake 15 minutes or 'til light brown on bottom. Remove to racks to cool slightly. Then roll in powdered sugar while still warm. Store in airtight containers.
I've tried other recipes, but keep coming back to this very old one!! Melts in your mouth!! :O)

For the past few years, this is a salad my younger brother and his wife bring for a late Christmas supper. It's definitely become part of the "family tradition"! It's awfully good on a hot summer day, too! LOL
Enjoy!

Fruited Chicken Salad

4 c. cooked chicken
1 1/2 c. seedless green &/or red grapes, halved
1 1/2 c. cantaloupe, balls or cubes
1 c. chopped celery
3/4 c. mayonnaise
1/4 c. bottled lemon juice
1/2 tsp. salt
1/2 c. cashews

In large bowl, combine mayonnaise, lemon juice and salt. Add chicken, grapes, melon, celery. Chill and add cashews before serving.

OMG! This is soooooo gooooooood!! Of course, if it's gonna make your cholesterol soar, it has to be good, right?

Pecan-Breaded Chicken Breasts w/Dijon Mustard Sauce

EXCELLENT!!

prep time: 15 min. cook time: 10 min. Serves: 4

Finely ground pecans are used instead of flour to coat these savory chicken breasts. The resulting flavor & texture are irresistible.

8 Tb. butter
3 Tb. Dijon mustard
6 oz. pecans, finely ground (about 1 1/2 c.)
8 skinless, boneless chicken breast halves, pounded to 1/4" thickness
1 Tb. veg. oil
2/3 c. sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In small saucepan, melt 6 Tb. of butter. Whisk in 2 Tb. of mustard 'til blended; scrape into a shallow dish. Place pecans in another shallow dish.

Dip chicken first in butter mixture, ten dredge in pecans to coat. In large frying pan, heat remaining 2 Tb. butter in oil over med. heat. Add chicken & cook 3 min. on each side, 'til lightly browned & tender. Remove to serving platter & cover with foil to keep war,/

Discard all but 2 Tb. of fat from pan & reduce heat to low. Add sour cream' whisk in remaining 1Tb. mustard, salt & pepper. Blend well. Cook just 'til heated thru' DO NOT BOIL!! Serve over chicken.

I'll be honest and say I've never found very many recipes out of Quick Cookin' that we enjoy. This one is definitely an exception! It is wonderful alternative to hamburgers. Sometimes, I use a half pound of hamb. and a half pound of pork sausage. It's a toss up which way we seem to prefer it! If you happen to recognize this as one of your recipes? Thank you so much for sharing it! It's a definite keeper!


Hot Italian Patties

(Q.C., B..J. from Garden City, KS; Mar/Apr '00)

1 (8 oz.) can tomato sauce
1/4 tsp. dried basil
1/4 tsp crushed red pepper flakes*
1/8 tsp. garlic powder
1 lb. bulk Italian sausage**
1 med. onion, thinly sliced
8 (6 oz.) slices mozzarella cheese
8 (3/4" thick) slices French bread
1/4-1/2 c. butter

Combine tom. sc., basil, garlic powder & pepper flakes* in saucepan. Bring to boil over med. heat. Reduce heat; simmer 15 min. Meanwhile, shape sausage** into 4 thin oval patties. In skillet over med. heat, cook patties 'til no longer pink; remove & keep warm. In drippings, sauté onion 'til tender. Place slice of cheese on 4 slices bread; top each with patty, onion & remaining cheese. Top with remaining bread. Butter outside of sandwich. Cook in large skillet over med. heat 'til both sides are golden brown & cheese is melted. Serve with herbed sauce for dipping.

Yield: 4 servings

* For our taste, the red pepper flakes made the sandwich too hot! I've used fennel instead and what a delightful change that made. I think I'll likely do it this way from now on. Though I also think maybe using even less pepper flakes would be worth a try.

** I used Jimmy Dean Sausage, as real good Italian Sausage is hard for me to find around here. JD's sausage was excellent!!

Originally Posted on Recipes by: KC10 - Posted on: 12/4/2005

I never have trouble cleaning up leftover turkey anymore! This is one of our favorite ways to take care of that problem! Enjoy!

Hot Turkey Salad

2/3 c. light mayonnaise, NOT salad dressing
1 c. cream of chicken soup
2 tsp. grated onion
2 Tb. lemon juice
2 c. cut up turkey or chicken
2 c. thinly sliced celery
1/2 c. slivered almonds, slightly toasted
2-3 c. fresh, sliced mushrooms
2 Tb. grated cheddar cheese
1 c. crushed potato chips

Combine mayo., soup, onion & lemon juice. Mix in turkey, celery, mushrooms and almonds. Put into a greased casserole dish. Top with crushed potato chips and cheddar cheese. Bake at 450º for 30 minutes. covered, then 10 minutes uncovered to brown lightly.

6 servings

:O)

In my hunt for some new BBQ rib recipes several years ago, I stumbled on this one and decided it was intriguing enough to warrant some serious attention. I think it's our second favorite rib recipe!:O)


BBQ Sage Spareribs - TOH June/July '99 - L. C. from Fruitland, ID

6 lbs. country-style pork ribs
1 med. onion, chopped
2-3 garlic cloves, minced
2 Tb. mixed pickling spice
1 Tb. minced, fresh sage or 1 tsp. rubbed sage
1/2 tsp. hot pepper sauce
1 (18 oz.) bottle BBQ sauce

Place ribs in Dutch oven & cover with water. Add onion, garlic, pickling spice, sage & hot pepper sauce. Bring to boil; reduce heat. Cover & simmer 1 1/2 hours or 'til tender. Cool slightly; rinse ribs with water to remove spices*. Pour BBQ sauce into large re-sealable plastic bag or shallow baking dish. Add ribs; cover & refrigerate overnight. Bring to room temp. Drain, reserving marinade. Grill ribs, uncovered, over med. heat, turning several times 'til browned & heated thru, about 10 min. Place marinade in saucepan, bring to boil, stirring constantly. Brush over ribs.

Yield: 6 servings

Kay says: *I put the spices in some cheesecloth and tied it shut, then put the little bag in with the meat. That way I didn't have to mess with trying to get all those lose spices off of the ribs. It worked really well. No mess!!

Originally Posted on Recipes by: KC10- Posted on: 12/6/2005

DH loves just about anything stir-fry. I'd never really gotten into it, but after he kept asking and asking for it, I went hunting for recipes. I don't remember which Reiman mag. I found this one in, or who submitted it. But it is an excellent recipe! I make it quite often and DH is a happy camper! LOL Enjoy!


Chicken Noodle Stir-Fry (TOH)

1 (3 oz.) pkg. chicken flavored Ramen noodles
1 lb. boneless, skinless chicken breasts, cut into strips
1 Tb. veg. oil
1 c. broccoli florets
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 med. carrots, thinly sliced
1 med. onion, thinly sliced
1/2 c. fresh or canned bean sprouts
1/2 c. teriyaki or soy sauce

Set aside seasoning packet from noodles. Cook noodles according to pkg. directions. Meanwhile, in large skillet or wok, stir-fry chicken in oil fro 5-6 min. or 'til no longer pink. Add veg; stir-fry 3-4 min or 'til crisp-ender. Drain noodles; add to pan with contents of seasoning packet & teriyaki OR soy sauce. Stir well. Serve immediately.

Yield: 4 servings

This is DH's favorite!! It's very much like the Chinese Coleslaw, which is MY favorite!:O) This one doesn't have the sweet-sour flavor I kind of like. But DH can make a meal out of this recipe all by itself! LOL

Crunchy Coleslaw - Q.C. Sept/Oct '00

1/3 c. veg. oil*
1 (3 oz.) pkg. beef flavored Ramen noodles
1/2 tsp. garlic salt
1 (16 oz.) pkg. shredded coleslaw mix
1 (5 oz.) pkg. sliced almonds

In small saucepan, heat oil. Stir in contents of noodle seasoning packet & garlic salt; cook for 3-4 min. or 'til blended. Meanwhile, crush noodles & place in bowl. Add coleslaw mix & almonds. Drizzle with oil mixture & toss to coat. SErve immediately.

Yield 6-8 servings

* Use olive oil instead. It's healthier and it adds a different flavor that we love!!

When the zucchini is plentiful, our grill gets quite a workout with this recipe. I think it's one of the best summer meals we've ever come up with. Hope you'll agree!

Italian Chicken & Vegetable Grill
4 servings

4 boneless, skinless chicken breast halves
1 zucchini, halved lengthwise
1 med. red bell pepper, quartered
1 (8oz.) bottle Italian salad dressing
6 oz. uncooked linguine
1/4 c. grated Parmesan cheese

Place chicken, zucchini & pepper in 2qt. casserole. Add 1/2 c. salad dressing; turn to coat. Cover dish; refrigerate @ least 1 hr., turning once. Heat grill; grease rack. Drain chicken & veg, reserving marinade. Place chicken on grill over med. heat. Cook 15-20 min. or 'til chicken is fork tender & juices run clear, turning once & brushing frequently with reserved marinade. While chicken is cooking, place veg, cut side down, next to chicken on grill. Cook 14-18 min. or 'til crisp-tender, turning once & brushing frequently with reserved marinade. Meanwhile, cook pasta. Drain; toss with remaining 1/2 c. sal. dr. Remove chicken & veg from grill. Slice veg, toss with pasta. Slice chicken. Place over pasta & veg. Sprinkle with Parmesan cheese. Serve immediately.

I got this recipe from a former co-worker who does quite a bit of catering on the side. I've had several different versions of this recipe, but this is the one I keep coming back to. Not really sure why, but it just seems to have a much better flavor than the others. Enjoy!

Lyna L.'s Veggie Salad

Clean and cut into bite size pieces:
cauliflower
broccoli
carrots

Mix together:
1 pkg. Hidden Valley® Ranch dressing mix
1 c. mayonnaise - NOT salad dressing
1/2 c. sour cream

Pour dressing over fresh veg. Make 24 hours ahead of time!!

Originally Posted on Recipes by: KC10 - Posted on: 8/11/2004

I didn't remember if I'd ever posted this recipe! I'm glad I did. It is so good! It makes a huge recipe! Great to take for a salad luncheon or serve it at a brunch!
Someone posted a similar recipe, I think it was last week. I wanted to see if this recipe was the same version.  I was very pleasantly surprised to find out it really is quite yummy and will definitely make a repeat appearance!

Grape Salad

2 lb. green grapes (seedless)
2 lb. red grapes (seedless)
1 c. sunflower seeds

Dressing

3/4 c. brown sugar
8 oz. cream cheese, softened
4 oz. sour cream
16 oz. cool whip, thawed

Wash and dry grapes. Leave them whole. Add sunflower seeds. Mix all dressing ingredients together and pour over grapes. Toss to coat.

The lady who gave me this recipe says she adds the sunflower seeds to the salad right from the start and they don't get soggy. In my experience, adding any nut to a salad hours before serving, they get rather soft and tasteless. Another gal I work with made this and brought it to work one day. She sprinkled the sunflower seeds on it right before serving and I thought the really nice crunch really enhanced the recipe and that is how I will serve it from now on!! Enjoy!

This, again, I found and copied before I got smart about including the submitter's name. It is a delightful change for a breakfast brunch or even for supper! Sorry I can't give credit to whomever the creator is! I'm posting it because we think it is a definite keeper! We've been asked to bring it for Christmas breakfast at the folks this year!! Enjoy!


Pepperoni Hopple Popple (Taste of Home)

2 1/2 c. frozen shredded hash brown patties
1/3 c. chopped onion
3 Tb. butter
5 eggs
1/2 c. milk
1 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. pepper
25 slices pepperoni
1 c. (4 oz.) shredded Mexican cheese blend

In large skillet, cook potatoes & onion in butter 'til tender & lightly browned. In bowl, beat eggs, milk, Italian seasoning, salt & pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover & cook on med.-low heat fro 10-12 min. or 'til eggs are set. Remove from heat. Sprinkle with cheese, cover & let stand for 2 min. Cut into wedges.

Yield : 6 servings