LET’S MAKE SOMETHING GOOD TOGETHER!
PEANUT BUTTER FUDGE
- 2 CUPS OF SUGAR
- 2 Tbs. COCOA
- 2 Tbs. OF WHITE KARO SYRUP
- 1 CUP WHOLE MILK
- 1 STICK MARGARINE
- Tbs. VANILLA EXTRACT
- 1 CUP CHOP NUTS
- 3 Tbs. PEANUT BUTTER
Mix following ingredience together in a boiler: sugar, milk, cocoa, and syrup. Cook until you can form into a soft ball. Add margarine, vanilla, nuts, and peanut butter. Stir until mix if firm enough to drop on aluminum foil with tablespoon. (Recipe in memory of LarRue Hubbard)
KEY LIME CAKE
- CAKE
- 1 box of lemon cake mix
- 1 box of key lime jello 3 oz.
- 5 eggs
- 3/4 cup of orange juice
- 1 drop of lime juice
- Mix all the ingrediences above and pour in 2 or 3 greased pans (9 inch)
- Cook cake at 350 degrees until done
- ICING
- 1 softened cream cheese (8 oz.)
- 1 softened stick of butter
- 1 drop of lemon juice
- Green food coloring (or different color of food coloring if desired)
- Mix and ice cake
Red Velvet Cake
Cake (Ingredience): 1 cup butter softened, 3 1/2 cups of sugar, 6 eggs, 3 cups all-purpose flour, 3 tbs. Coco, 1 /4 tsp soda,1 (8oz) container sour cream, 2 tsp. Vanilla extract, 2 (1oz) red food coloring.
Icing (Ingredience): 2 (8 oz) cream cheese softened, 1/2 cup butter softened, 1 (32 oz)package powder sugar, 1 tsp vanilla extract
- CAKE:
- Preheat oven to 350
- Beat butter at medium speed, or until creamy
- Gradually add sugar until light and fluffy
- Add eggs one at a time; beat until blended
- Stir together flour,cocoa and baking powder
- Add to butter mixer alternately with sour cream beginning with the flour mixture and ending with flour mixture
- Stir in vanilla and red food coloring
- Pour batter in three greased 9 inch pans
- Bake at 350 for about 18 minutes, or until toothpick comes out clean
- Let cake cool before icing
- ICING:
- Mix cream cheese and butter at medium until creamy
- Add powdered sugar until fluffy
- Add vanilla extract
- After completion add 1 cup of pecans on top of cake, and you can add a border on top if you like
- Enjoy your Red Velvet Cake with your sweetheart
Breakfast Casserole
Ingredient: 2 cans of crescent rolls; 2 lb cooked sausage; 2 8oz (softened) creamed cheese; 3 cups cheddar cheese; pepper and salt; and 6 eggs whisk.
- Preheat your oven to 350 degrees.
- Spray dish with baking spray.
- Unroll the cresecent rolls and press seams together placing in the dish.
- Cook sausage.
- Drain greese and mix cream cheese (soften) together.
- Spread cream cheese mixture evenly on crescent roll.
- Add 1 cup of cheddar cheese on sausage mixture.
- Place the Cresecent rolls on top.
- Add the remainder of the chesse to dish.
- Pour whisk eggs on top of cheese.
- Bake casserole 25 to 35 minutes, or until center is set.
- Take out of oven and enjoy!
Note: This is an easy breakfast dish to prepare the night before (leaving off the eggs until morning). Add eggs the next morning and place in oven. Quick and easy when you are in a hurry the next day.
BREAKFAST JELLIES, JAMS, AND CASSEROLES
BLACKBERRY JAM
Ingredience: 4 cups of crushed of blackberries (fresh if possible), 7 cups of sugar, 1 pack of Sure Jel, 1 Liquid Pectrin, butter, & lemon juice.
- Measure out 7 cups of sugar and pour in large pot (8 quart).
- Add 1 teaspoon of butter and 2 tablespoons of lemon juice.
- Bring to a rolling boil (a boil that doesn’t stop) on high heat.
- Boil for 1 minute stirring continously.
- Add the Pectin and and stir bringing it to a full boil again for 1 minute.
- Carefully measure out 4 cups of blackberries and pour in a large pot (8 quart) and stir.
- Set boiler off of the stove away from the heat and let cool.
- While cooking the jam also heat jars to a slight boil.
- Pour the jam in the jars, leaving 1/4 inch space at the top.
- Put the rim and lids on the jar.
- Place jars in a lower rack in a canner (water needs cover jars 1 to 2 inches).
- Bring water to a gently boil for 10 minutes.
- Place the filled jars on a towel on the counter and leave for approximately 12 hours.
- Afterwards jam should be ready to enjoy!
Apple Jelly
Ingredience: 7.5 cups of sugar; 5 cups of Welch’s r Motts Apple Juice; 2 tablespoon lemon juice; 1 Certo Pectin Liquid; 1 teaspoon butter; dozen half-pint jars with rings and lids.
- Heat jars, rings, and lids to a boil.
- Pour 7.5 cups of sugar in pot.
- Pour 5 cups of Motts or Welsh’s 100% Apple Juice into pot.
- Add 2 tablespoon of lemon juice and 1 tsp butter into the pot stir really good.
- Bring mixture to a rolling boil. (a boil that doesn’t stop). Boil for 1 min.
- Pour Certo Pectin in and stir until Pectin dissolves.
- Heat pot over medium heat until it reaches rolling boil and cannot be stirred down.
- Continue to let the pot boil for 1 minute.
- Remove from heat and skim foam from the top of jelly with a ladle.
- Poul jelly into prepared jars and place lids and rings on tightly.
- Process in a waterbath canner for 10 minutes.
- Removed jars from canner and place on twoel to cool.
- Once jars cool you can check by pressng your finger on the lid to make sure it is sealed well.
- Store at room temperature until ready for use.
Strawberry Jam
Ingredient: 4 cups of crush strawberries (fresh if possible); lemon juice; 7 cups of sugar; Certo Pectin Liquid; 1/2 teaspoon; 1/2 teaspoon of butter.
- Put sugar in with strawberries in large heavy duty pot.
- Add 1/2 teaspoon butter and 2 tablepoons of lemon juice.
- Place pot on the stovetop on high heat.
- Bring mixture to a full rolling boil (boil that doesn’t stop boiling).
- Boil for 1 minute stirring with continous stirring.
- Add Cero Pectin Liquid in and boil for 1 minute stirring continously.
- Remove from heat.
- Pour from pot into the heated jars to 1/4 inches from the top of the jar.
- Place the lid and ring on jar and place in a elevated rack in your canner.
- Lower rack into the canner. (Water in canner should cover jars 1 to 2 inches).
- Bring water to a gentle boil.
- After 10 minutes remove the jars from the canner and place upright on a towel and allow to cool completely.
- You can check the seals on he jars by pressing the middle of the lids.