These are things from the premiere issue of TOH (there were actually two different versions of the premiere issue) that are tried and true for those who might have missed them. As far as I know, it is just the premiere issues this week. I will type in the ones I have tried and liked and if you have any from the premiere issue that you liked, you can post them in here too. It may take a few days for me to post all the ones I liked. Other issues and other magazines will be addressed in future weeks.

Sherry

#R3858738
Carrot Cake (from premiere issue TOH)

Cake:
2 c. all purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
2 t. ground cinnamon
3 eggs
1 1/2 c. vegetable oil
2 c. finely grated carrot
1 t. vanilla extract
1 c. well-drained crushed pineapple
1 c. shredded coconut
1 c. chopped walnuts or pecans, divided

Cream Cheese Frosting:
2 (3 oz.) pkg. cream cheese, softened
3 c. powdered sugar
6 T. butter or margarine, softened
1 t. vanilla extract

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots, and vanilla. Beat until combined. Stir in pineapple, coconut, and 1/2 c. nuts. Pour into a greased 9 x 13 pan. Bake at 350 for 50-60 minutes or until cake tests done with toothpick. Cool. Combine frosting ingredients in a small bowl. Mix until well blended. Frost cooled cake. Sprinkle cake with remaining nuts. Store in refrigerator.

Beth (or whoever)

Here is a list of the recipes from the premiere issue that I plan to type into this thread within the next couple of days.

Best Broccoli Casserole
Emily's SPinach Salad
Angel Biscuits
Pineapple Cheese Torte
Cinnamon Coffee Cake
Confetti Scalloped Potatoes
Glazed Sweet Potatoes
Deluxe Chocolate Marshmallow Bars
Slow Cooked Pepper Steak
Hot Fudge Cake
Broccoli Rice Casserole
Best Ever Cheesecake

Sherry

bump

Sherry -- great idea, I'll get my old issue out and look, some of my very favorites are in that issue :)

♥LindaChicken

I am having trouble with my server tonight. I just typed Best Broccoli Casserole in and it didn't go through. Will try it one more time and if it doesn't work will try again in the morning.

bump

Best Broccoli Casserole (Premiere issue)

1 c. water
½ t. salt
1 c. instant rice
¼ c. butter or margarine
¼ c. chopped onion
¼ c. chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
10 oz. pkg. frozen chopped broccoli, thawed
½ c. diced Velveeta

Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet. Saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 ½ qt. casserole. Bake at 350 for 1 hour.

Emily’s Spinach Salad (Premiere issue)

2/3 c. vegetable oil
¼ c. red wine vinegar
2 t. lemon juice
2 t. soy sauce
1 t. dry mustard
½ t. curry powder
½ t. salt
½ t. seasoned pepper
¼ t. garlic powder
10 oz. pkg. frozen spinach, torn into pieces (can use fresh spinach)
5 bacon strips, cooked and crumbled
2 hard boiled eggs, sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well mixed.; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.

Angel Biscuits (Premiere issue)

2 pkg. active dry yeast
½ c. very warm water (110-115 degrees)
2 c. warm buttermilk (110-115 degrees)
5 c. all purpose flour
1/3 c. sugar
1 T. baking powder
1 t. baking soda
1 T. salt
1 c. shortening
Melted butter or margarine

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembled coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to ½ inch thickness. Cut with 2 ½ inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1/2 hours. Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 ½ dozen.

Pineapple Cheese Torte (Premiere Issue)

Pat-in-the-pan crust:
1 c. all purpose flour
1 ¼ c. powdered sugar
¼ c. finely chopped almonds
1/3 c. butter or margarine, softened

Filling:
2 pkg. (8 oz. each) cream cheese, softened
½ c. sugar
2 eggs
2/3 c. unsweetened pineapple juice

Pineapple Topping:
¼ c. all purpose flour
¼ c. sugar
20 oz. can crushed pineapple, juice drained and reserved
½ c. whipping cream
Fresh strawberries (optional)

Combine crust ingredients; pat into the bottom of a 12 x 8 x 2 baking dish. Bake at 350 for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 for 20 minutes or until center is set. Cool. For topping, combine flour and sugar in a saucepan. Stir in 1 c. of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired. Yield: 12-16 servings.

Cinnamon Coffee Cake (Premiere Issue)

1 c. butter or margarine, softened
2 ¾ c. sugar, divided
2 t. vanilla extract
4 eggs
3 c. all purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. (16 oz.) sour cream
2 T. ground cinnamon
½ c. chopped walnuts

In large mixing bowl, cream butter and 2 c. sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10 inch tube pan. Combine cinnamon, nuts, and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely. Yield: 16-20 servings.

Confetti Scalloped Potatoes (Premiere Issue)

½ c. butter or margarine
½ c. chopped onion
16 oz. pkg. frozen hash brown potatoes
1 can cream of mushroom soup
1 soup can milk
1 c. shredded cheddar cheese
1 small green pepper, diced
2 T. diced red pepper or pimientos
Dash pepper
1 c. CheezIt crumbs, divided

In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup, and milk. Add cheese, green pepper, pimientos, pepper, and ½ c. of the cracker crumbs. Pour into a shallow casserole dish; top with remaining crumbs. Bake at 375 for 35-40 minutes. Yield: 6-8 servings.

Glazed Sweet Potatoes (Premiere Issue)

2 lb. medium sweet potatoes
(or 2 cans, 18 oz. each, sweet potatoes, drained)
¼ c. butter or margarine
¼ c. maple flavored syrup
¼ c. packed brown sugar
¼ t. ground cinnamon

If using fresh sweet potatoes, place in a kettle. Cover with water and cook, covered for 25-35 minutes or just until tender. Drain; cool slightly. Peel and cut into chunks. Place cooked or canned sweet potatoes in a 2 qt. baking dish. In a small saucepan, combine
butter, syrup, brown sugar, and cinnamon; cook and stir until mixture boils. Pour over potatoes. Bake at 350 for 30-40 minutes or until heated through. Yield: 8 servings.

Deluxe Chocolate Marshmallow Bars (Premiere Issue)

Base:
¾ c. butter or margarine
1 ½ c. sugar
3 eggs
1 t. vanilla extract
1 1/3 c. all purpose flour
½ t. baking powder
½ t. salt
3 T. baking cocoa
½ c. chopped nuts, optional
4 c. miniature marshmallows

Topping:
1 1/3 c. (8 oz.) chocolate chips
3 T. butter or margarine
1 c. peanut butter
2 c. crisp rice cereal (like Rice Krispies)

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread into a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over top; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over base. Cool. For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Yield: about 3 dozen.