tag:blogger.com,1999:blog-52062932618470930522024-03-08T06:20:07.912-05:00Ms Whits Shared RecipesHi, my friends, it's been quite a while since I have posted any new recipes, however, I hope to start posting some favorites of mine and other bloggers. I hope you will continue to drop in. Thank you.
Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.comBlogger539125tag:blogger.com,1999:blog-5206293261847093052.post-14316517634685949902015-03-24T20:14:00.000-04:002016-01-20T00:01:58.165-05:00Southern Caramel Cake<!-- AddThis Button BEGIN -->
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<!-- AddThis Button END -->y<span style="-webkit-text-size-adjust: auto; background-color: #f7f7f7; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-weight: 700;">Real Deal Southern Caramel Cake</span><br />
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Author: <span itemprop="author" style="line-height: inherit; margin: 0px; padding: 0px;">Jocelyn Delk Adams of Grandbaby-Cakes.com</span></div>
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Recipe type: <span itemprop="recipeCategory" style="line-height: inherit; margin: 0px; padding: 0px;">Sweet</span></div>
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Cuisine: <span itemprop="recipeCuisine" style="line-height: inherit; margin: 0px; padding: 0px;">Dessert/Southern</span></div>
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The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.</div>
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Ingredients</div>
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For the Cake:</div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 cup (2 sticks) unsalted butter, room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">⅓ cup vegetable oil</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2½ cups granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 cups sifted cake flour</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">6 large eggs plus 2 egg yolks, room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">½ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 cup sour cream</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 tablespoons pure vanilla extract</li>
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For Aunt Bev's Caramel Icing:</div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1½ sticks butter</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 (12 ounce) cans evaporated milk</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 teaspoons pure vanilla extract</li>
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Instructions</div>
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For the Cake:</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Preheat oven to 350 degrees.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add in vanilla extract and mix.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Sift cake flour, baking powder and salt into a medium sized bowl.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Do not over mix.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Spray three 9 inch round cake pans with baking spray or grease and flour them.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Pour batter into individual cake pans evenly.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Remove cake pans from oven and cool on cooling racks for 10 minutes.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Remove cakes from pans and wait until completely cooled to ice.</li>
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For the Caramel Icing:</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Make sure that the caramel turns the color of the photo below before stopping the heat.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">It should also coat the back of a spoon to ensure thickness.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Be careful to watch, adjusting heat temperature to not let it burn.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Remove from heat and add in vanilla extract.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Cool for about 15-20 minutes before icing the cake.</li>
</ol>
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Recipe by <span class="ERPBlogname" style="line-height: inherit; margin: 0px; padding: 0px;">Grandbaby Cakes</span> at http://www.grandbaby-cakes.com/2012/12/caramel-cake/</div>
<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-59838543221821387822015-03-21T21:32:00.001-04:002015-03-21T21:35:26.087-04:00PINEAPPLE PUDDING CAKE<div class="post-body entry-content" id="post-body-4285787366625247080" style="-webkit-text-size-adjust: auto; color: #333333; font-family: Arial, serif; font-size: 14px; line-height: 1.6em; margin: 0px 0px 0.75em;">
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<a href="http://3.bp.blogspot.com/-N81okZoMdqE/U8wG6htQb_I/AAAAAAAACOk/WTk1ui_dOt8/s1600/exps26937_HC1442840D55C.jpg" imageanchor="1" style="color: #4969a7; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://3.bp.blogspot.com/-N81okZoMdqE/U8wG6htQb_I/AAAAAAAACOk/WTk1ui_dOt8/s1600/exps26937_HC1442840D55C.jpg" height="400" style="border: 4px solid rgb(238, 238, 238);" width="400" /></a></div>
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<h4 class="rd_ingredients_header rd_tg_opensans" style="font-family: 'Open Sans', arial, helvetica, clean, sans-serif !important; font-size: 1.125em; line-height: 20px; margin: 5px 0px; overflow: hidden; position: relative; text-rendering: optimizelegibility;">
Ingredients</h4>
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1 package (9 ounces) yellow cake mix<br />
1-1/2 cups cold fat-free milk<br />
1 package (1 ounce) sugar-free instant vanilla pudding mix<br />
1 package (8 ounces) fat-free cream cheese<br />
1 can (20 ounces) unsweetened crushed pineapple, well drained<br />
1 carton (8 ounces) frozen fat-free whipped topping, thawed<br />
1/4 cup chopped walnuts, toasted<br />
20 maraschino cherries, well drained<br />
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Directions</h4>
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1/ Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.<br />
2/ Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.<br />
3/ In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.<br />
4/ In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.<br />
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<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-30399222273618263702015-03-21T20:59:00.001-04:002015-03-21T20:59:11.429-04:00<b><b></b></b><br />
<div class="ERSName" itemprop="name" style="-webkit-text-size-adjust: auto; color: #666666; font-family: Verdana, Geneva, sans-serif; font-size: 18px; margin: 0px 0px 15px; padding: 0px;">
Crock Pot Dump Cake</div>
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<img src="http://momswithcrockpots.com/wp-content/uploads/2013/05/Crock-pot-Dump-Cake.png" style="border: 2px solid rgb(153, 153, 153); width: 205px;" width="205" /></div>
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Prep time</div>
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<time datetime="PT5M" itemprop="prepTime">5 mins</time></div>
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Cook time</div>
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<time datetime="PT3H" itemprop="cookTime">3 hours</time></div>
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Total time</div>
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<time datetime="PT3H5M" itemprop="totalTime">3 hours 5 mins</time></div>
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Author: <span itemprop="author" style="line-height: inherit; margin: 0px; padding: 0px;">Amanda Carlisle</span></div>
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Recipe type: <span itemprop="recipeCategory" style="line-height: inherit; margin: 0px; padding: 0px;">Dessert</span></div>
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Serves: <span itemprop="recipeYield" style="line-height: inherit; margin: 0px; padding: 0px;">8-10</span></div>
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Ingredients</div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 Box Yellow Cake Mix (or this <a href="http://afewshortcuts.com/2012/03/tide-you-over-tuesday-d-i-y-chocolate-yellow-cake-mixes/">homemade cake mix</a>)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 Can Cherry Pie Filling (or filling of your choice)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">¼ cup melted butter or margarine</li>
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<div class="ERSInstructionsHeader ERSHeading" style="clear: both; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;">
Instructions</div>
<ol style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Dump 1 can of cherry pie filling into large crockpot. Spread out evenly.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Top with dry cake mix.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Then drizzle melted butter over the top.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Cover and cook on low for 2½ to 3 hours.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Serve warm with ice cream</li>
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<div class="ERSSectionHead" style="font-weight: 700; line-height: inherit; margin: 3px 0px; padding: 0px;">
Dairy Free</div>
<ol style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Use dairy free margarine or coconut oil instead of butter and dairy free cake mix.</li>
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Recipe by <span class="ERPBlogname" style="line-height: inherit; margin: 0px; padding: 0px;">Moms with Crockpots</span> at http://momswithcrockpots.com/2013/05/crock-pot-dump-cake/</div>
<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-49641093061727862752015-03-21T20:46:00.000-04:002015-03-21T20:46:14.667-04:00Strawberry Pound Cake<!-- AddThis Button BEGIN -->
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2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed<br />1 cup butter<br />2 cups sugar<br />4 eggs<span class="text_exposed_show"><br />3 cups all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />2/3 cup buttermilk<br />1/2 cup chopped pecans optional<br />1/4 teaspoon strawberry extract<br />STRAWBERRY SAUCE:<br />1 1/2 cup confectioners sugar<br />1/2 cup sliced fresh strawberries<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon strawberry extract<br />1/2 cup butter</span>Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.<br />In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.<br />Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.<br />In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake<br /><a href="https://www.facebook.com/nellsoldfashionrecipes" rel="nofollow" style="color: #1e73be; text-decoration: none;">https://www.facebook.com/<wbr></wbr>nellsoldfashionrecipes</a><br /><a href="https://www.shop.nellsoldfashionrecipes.com/" rel="nofollow nofollow" style="color: #1e73be; text-decoration: none;" target="_blank">https://<wbr></wbr>www.shop.nellsoldfashionrec<wbr></wbr>ipes.com/</a><br /><a href="http://blog.nellsoldfashionrecipes.com/" rel="nofollow nofollow" style="color: #1e73be; text-decoration: none;" target="_blank">blog.nellsoldfashionrecipe<wbr></wbr>s.com</a><div style="line-height: 1.2em; margin-bottom: 10px;">
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Strawberry Pound Cake</div>
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<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-68767858435257842662015-03-21T18:42:00.001-04:002015-03-21T18:47:17.797-04:00<div class="item b-b" style="-webkit-text-size-adjust: auto; border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-width: 0px 0px 1px; color: #666666; font-family: 'Titillium Web', Arial, sans-serif; font-size: 18px; line-height: 28.799999237060547px; margin: 0px; padding: 0px; vertical-align: baseline;">
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Seven Layer Banana Dessert</div>
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Ingredients</div>
<ul id="zlrecipe-ingredients-list" style="-webkit-text-size-adjust: auto; border: 0px; color: #666666; font-family: 'Titillium Web', Arial, sans-serif; font-size: 18px; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="bold" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">For the Crust</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup butter, melted</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups graham cracker crumbs</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 tbl sugar</li>
<div class="ingredient-label" id="zlrecipe-ingredient-4" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
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<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="bold" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">For the Filling</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">1- 5.9 oz box instant vanilla pudding</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">1- 5.9 oz box instant chocolate pudding</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">6 cups whole milk, divided</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">4 bananas, sliced</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">16 oz whipped topping, divided</li>
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<div class="h-4 strong" id="zlrecipe-instructions" style="-webkit-text-size-adjust: auto; border: 0px; color: #666666; font-family: 'Titillium Web', Arial, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Instructions</div>
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<ol class="instructions" id="zlrecipe-instructions-list" style="-webkit-text-size-adjust: auto; border: 0px; color: #666666; font-family: 'Titillium Web', Arial, sans-serif; font-size: 18px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Start by making your crust</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Melt 1 stick of butter</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Combine melted butter, sugar and graham cracker crumbs in a large bowl.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Press crumb mixture into the bottom and up the sides of a 13 x 9 pan</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Refridgerate pan for 30 minutes</li>
<div class="instruction-label" id="zlrecipe-instruction-5" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
</div>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Spread an even layer of vanilla pudding over your prepared crust.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add to the pudding a layer of 2 bananas, sliced.</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add a layer of 1/2 of the whipped topping.</li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Repeat with another layer of 2 bananas, sliced.</li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, combine 3 cups cold milk and the package of chocolate pudding</li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add layer of chocolate pudding to dessert and top off with remaining whipped topping</li>
<li class="instruction" id="zlrecipe-instruction-13" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Cover with plastic wrap and refridgerate for 1 hour. <span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">. FROM Pack Momma recipe site:</span></li>
</ol>
<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-62491054481785097442015-03-02T10:51:00.001-05:002015-03-02T10:51:47.356-05:00<!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-73887657984125723392015-03-01T17:30:00.000-05:002015-03-01T17:30:34.737-05:00Mexican Stuffed Pizza1 (15-ounce) can chili with beans <br />1 (4-ounce) can ORTEGA® Diced Green Chiles <br />2 (8-ounce) packages refrigerated crescent roll dough <br />1/2 cup (2 ounces) shredded cheddar cheese <br />Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese <br />Preheat oven to 350°F (175°C). <br />Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan. <br />Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese. <br />Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.comtag:blogger.com,1999:blog-5206293261847093052.post-1479931968088368892015-02-17T16:12:00.001-05:002015-02-21T22:55:50.989-05:00The Midnight Baker: Mushroom Asiago Chicken<a href="http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html">The Midnight Baker: Mushroom Asiago Chicken</a><br />
<br />
<!-- AddThis Button BEGIN --><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" height="16" style="border: 0;" width="125" /></a><!-- AddThis Button END -->1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Read more: http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html#ixzz3SRV8GVjZq<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-24512238852344671552010-04-13T16:17:00.000-04:002010-04-13T16:17:04.952-04:00Breakfast Ideas<b>Chilled Fruit Cups </b><br />
<b>From: Real Moms Kitchen/ Delicious!!!! </b><br />
<ul><li>1 can (12 ounces) frozen pineapple juice concentrate, thawed</li>
<li>1 can (6 ounces) frozen orange juice concentrate, thawed</li>
<li>1 cup water</li>
<li>1 cup sugar</li>
<li>2 tablespoons lemon juice</li>
<li>3 medium firm bananas, sliced</li>
<li>1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)</li>
<li>1 can (15 ounces) mandarin oranges, drained</li>
<li>1 can (8 ounces) crushed pineapple</li>
<li>18 clear plastic cups (9 ounces)</li>
</ul><ol><li>In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.</li>
<li>Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons. (You kind of break up the frozen fruit with you spoon and eat it like a slush) <b> Yield: </b>18 servings.</li>
</ol><b>Overnight Blueberry French Toast with Blueberry Syrup</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S8TQ0ruhv5I/AAAAAAAABJY/NeWiPwh81VM/s1600/AI0109_Buttermilk-Pancakes_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S8TQ0ruhv5I/AAAAAAAABJY/NeWiPwh81VM/s320/AI0109_Buttermilk-Pancakes_sm.jpg" /></a></div><b>From: Real Moms Kitchen </b><br />
<dl><dt><b><i>French Toast:</i></b></dt>
</dl><ul><li>12 slices bread, cut into cubes (french or Texas toast work well)</li>
<li>1 (8-ounce) package cream cheese, cut in cubes</li>
<li>1 cup blueberries (fresh or frozen)</li>
<li>12 large eggs</li>
<li>1/3 cup maple syrup</li>
<li>2 cups milk (I use 1 cup milk and 1 cup cream)</li>
</ul><dl><dt><b><i>Syrup:</i></b></dt>
</dl><ul><li>1 cup sugar</li>
<li>1 cup water</li>
<li>2 Tablespoons cornstarch</li>
<li>1 cup blueberries (fresh or frozen)</li>
<li>1 Tablespoon butter</li>
</ul><ol><li>Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.</li>
<li>Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.</li>
<li>Top with remaining bread cubes.</li>
<li> Mix together eggs, milk, and syrup.</li>
<li>Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.</li>
<li>Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.</li>
</ol><b>Sauce:</b> Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.<br />
<br />
<b>Crunchy Coated Bacon</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S8TREFS2tJI/AAAAAAAABJg/i1nQqfk85K0/s1600/bacon.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S8TREFS2tJI/AAAAAAAABJg/i1nQqfk85K0/s320/bacon.jpeg" /></a></div><b>From: Real Moms Kitchen </b><br />
<ul><li>thick sliced bacon</li>
<li>flour</li>
</ul><ol><li>Line a large cookie sheet with edge with parchment paper or tin foil</li>
<li>preheat oven to 350°</li>
<li>coat thick sliced bacon in flour</li>
<li>lay on cookie sheet (do not overlap)</li>
<li>bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)</li>
</ol>*Be very careful removing the pan from the oven.<br />
<br />
<ol></ol><br />
<a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border: 0pt none;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com4tag:blogger.com,1999:blog-5206293261847093052.post-83020974181729595012010-04-13T14:39:00.000-04:002010-04-13T14:39:13.406-04:00STRAWBERRY DESERTS<h2 style="text-align: left;"><b>While looking at my subscribed recipe sites today, I came across two wonderful Strawberry Cake recipes. With strawberries in season i'm sure all of us would enjoy these recipes. I found them on Southern Plate. I'm sure Christie would appreciate you coming to her site for all of her wonderful recipes. I'm going to enjoy these. How about you.? </b></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S8S5AnHseVI/AAAAAAAABJI/nbpfw4eZ_4U/s1600/Strawberry+Pie.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S8S5AnHseVI/AAAAAAAABJI/nbpfw4eZ_4U/s320/Strawberry+Pie.jpeg" /></a></div><h2 style="text-align: left;"><b> </b></h2><h2 style="text-align: left;"><b>Fresh Strawberry Pie</b></h2><ul><li><b>1 C sugar</b></li>
<li><b>1 C Water</b></li>
<li><b>3 T strawberry gelatin mix</b></li>
<li><b>1 Pint Fresh Strawberries</b></li>
<li><b>3 Heaping Tablespoons Cornstarch</b></li>
<li><b>1 pie crust, cooked and cooled (The recipe for my crust may be found <a href="http://www.southernplate.com/2008/09/mix-in-pan-pie-crust-quick-and-easy.html" target="_blank">here</a> I made a recipe and a half for a bit thicker crust)<br />
</b></li>
</ul><div style="text-align: left;"><b>Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. <i>Think of me when you eat a piece <img alt=":)" class="wp-smiley" src="http://www.southernplate.com/wp-includes/images/smilies/icon_smile.gif" /> </i></b><br />
<br />
<span style="font-size: 130%;"><span style="font-weight: bold;">Strawberry Punch Bowl Cake</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S8S56hcVgdI/AAAAAAAABJQ/kmCMwQ4Kvb4/s1600/strawberry+punch+bowl+cake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S8S56hcVgdI/AAAAAAAABJQ/kmCMwQ4Kvb4/s320/strawberry+punch+bowl+cake.jpeg" /></a></div><span style="font-size: 130%;"><span style="font-weight: bold;"> </span></span><br />
<ul><li><span style="font-weight: bold;">1 pkg Angel Food Cake</span></li>
<li><span style="font-weight: bold;">1 pkg 3.5 ounce instant vanilla pudding mix</span> (this is the small box and I always use sugar free)</li>
<li><span style="font-weight: bold;">2 C milk (can use skim)</span></li>
<li><span style="font-weight: bold;">1 (8 oz) carton whipped topping</span></li>
<li><span style="font-weight: bold;">1 pint fresh strawberries, washed and hulled</span></li>
</ul><span style="font-weight: bold;">Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate. </span><br />
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<b><i> </i></b></div><div style="text-align: left;"></div><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border: 0pt none;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-17949772390158247682010-03-03T21:42:00.001-05:002010-03-03T21:42:23.252-05:00Aprons with pockets<a href=http://www.examiner.com/x-32012-Raleigh-Craft-Shop-Examiner~y2010m3d3-Aprons-with-pockets?cid=examiner-email>Aprons with pockets</a><br /><br />Posted using <a href="http://sharethis.com">ShareThis</a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-22127723060929063722010-02-26T16:45:00.004-05:002010-02-26T16:51:32.992-05:00Country Casserole<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="150" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S4g-uIUnrDI/AAAAAAAABI8/Fsb9_7w4qa0/s200/country-casserole.jpg" width="200" /><a href="http://www.southernplate.com/">Country Casserole</a></div><img alt="" src="file:///C:/DOCUME%7E1/Copeland/LOCALS%7E1/Temp/moz-screenshot-2.png" /><br />
One of my favorite sites is <a href="http://www.southernplate.com/">Southern Plate</a>. She has such delicious recipes and I love to read about her family during the depression days. This is one of her recipes. Please go<a href="http://www.southernplate.com/"> here </a>to find more.<br />
<br />
<br />
<div style="color: #eeeeee;"><span style="font-size: 130%;"><b>Country Casserole</b></span></div></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;"><br />
2 cups small shell pasta, cooked and drained</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">3 cups frozen mixed vegetables, cooked and drained<br />
</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">2 cups shredded cheddar, divided</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">One can French fried onions, divided</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">2 cups shredded cooked chicken (can use canned chicken)</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">1 can cream of chicken soup</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">¼ cup milk</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">1 tsp pepper</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">1 tsp garlic powder</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">½ tsp salt</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;"><b>Freezing options:</b> Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.</span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake! </span></div><div class="MsoNormal" style="color: #eeeeee;"><span style="font-size: 100%;">To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection! </span></div><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border: 0pt none;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com1tag:blogger.com,1999:blog-5206293261847093052.post-52809856945633302342010-02-13T13:04:00.001-05:002010-02-13T13:52:06.348-05:00VALENTINES DAY TREATS<div style="text-align: justify;"><span id="goog_1266082917790"></span><span id="goog_1266082917791"></span><a href="http://www.blogger.com/"></a>Aw, Valentine Day will be here soon. Are your ready? Have you chosen a card or gift for your favorite person? How about some homemade cookies or a heart shaped cake or craft something special.</div>Well, I am making heart shaped cookies for my grandchildren to enjoy . My husband also has a sweet tooth so I am making him a Texas Sheet Cake . <br />
<div id="title"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S3bnK_MhWKI/AAAAAAAABIs/NfGfR4wepKE/s1600-h/EASY+AND+BEST+CHOCOLATE+CAKE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S3bnK_MhWKI/AAAAAAAABIs/NfGfR4wepKE/s320/EASY+AND+BEST+CHOCOLATE+CAKE.jpeg" /></a></div><h1><span class="fn"> Texas Sheet Cake </span></h1><div id="BVIR"><b><a href="http://reviews.about.com/6843/19933jW007M1/submission.htm?bvpage=action.htm&action=AddReview&format=embedded&user=__USERID__&return=http://southernfood.about.com/od/chocolatecakes/r/bl10731d.htm&loginparams=__BVLOGINPARAMETERS__&submissionparams=sdn%3Dsouthernfood&campaignid=BV_RATING_SUMMARY_ZERO_REVIEWS&submissionurl=__BVSUBMISSIONURL__" zt="11/1h2"> </a></b></div><div id="byline">By <a href="http://southernfood.about.com/bio/Diana-Rattray-2.htm" rel="author">Diana Rattray</a>, About.com Guide</div></div><br />
<h3 id="rI">Ingredients:</h3><ul><li class="ingredient">2 cups all-purpose flour</li>
<li class="ingredient">2 cups sugar</li>
<li class="ingredient">1 teaspoon baking soda</li>
<li class="ingredient">1/4 teaspoon salt</li>
<li class="ingredient">1 cup butter</li>
<li class="ingredient">1/3 cup unsweetened cocoa powder</li>
<li class="ingredient">2 eggs</li>
<li class="ingredient">1/2 cup buttermilk or sour milk</li>
<li class="ingredient">1 1/2 teaspoons vanilla</li>
<li class="ingredient">.</li>
<li class="ingredient">Chocolate Frosting:</li>
<li class="ingredient">1/4 cup butter</li>
<li class="ingredient">3 tablespoons unsweetened cocoa</li>
<li class="ingredient">3 tablespoons buttermilk</li>
<li class="ingredient">2 1/4 cups sifted confectioners' sugar</li>
<li class="ingredient">1/2 teaspoon vanilla</li>
<li class="ingredient">1/2 cup chopped pecans, optional</li>
</ul><h3 id="rP">Preparation:</h3>Cake Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.<br />
<br />
THIS CAKE IS SOOO GOOD!!!!!!! YOU SHOULD TRY IT.<br />
<br />
Now for my cookie recipe for my grandchildren: <br />
<br />
<h1 class="recipe-title">Valentine's Cookies</h1><div class="recipe-summary clrfix"><br />
<dl class="serves"><dd class="yield"></dd></dl></div><div class="recipe-image"><img height="120" src="http://img.foodnetwork.com/FOOD/2003/01/10/sd1b27_valentines_cookies_med.jpg" width="160" /> </div><div class="rcp-wrap clrfix"><h2>Ingredients</h2><ul><li>1/2 cup butter</li>
<li>1 cup sugar</li>
<li>1 egg</li>
<li>1/4 cup milk</li>
<li>1/4 teaspoon vanilla</li>
<li>Approximately 3 cups flour </li>
<li>2 teaspoons baking powder</li>
<li>Icing, recipe follows</li>
<li>Silver balls</li>
<li>Gold balls</li>
</ul><h3>Icing:</h3><ul><li>2 tablespoons egg whites*</li>
<li>2 cups powdered sugar</li>
<li>Red food coloring</li>
</ul><h2>Directions</h2>Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan. <br />
Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon. <br />
Recipe from Food Network.</div><br />
<img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border: 0pt none;" width="125" /><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com3tag:blogger.com,1999:blog-5206293261847093052.post-70003380022518682872010-02-04T10:52:00.009-05:002010-02-04T13:50:00.179-05:00My Grandchildren and 1 Great grandson<div class="separator" style="clear: both; text-align: center;"> Halloween 2009 <a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rr2T_AKlI/AAAAAAAABH8/ndvrN0jLc6o/s1600-h/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rr2T_AKlI/AAAAAAAABH8/ndvrN0jLc6o/s320/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+075.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/S2rpIiVEPwI/AAAAAAAABHc/jFK-aHYqMhY/s1600-h/JOEY%27S+FAMILY+XMAS+PICTURES+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/S2rpIiVEPwI/AAAAAAAABHc/jFK-aHYqMhY/s320/JOEY%27S+FAMILY+XMAS+PICTURES+020.jpg" /></a> Christmas 2009</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rpe8TKHZI/AAAAAAAABHk/sq1HWxUT3ek/s1600-h/JOEY%27S+FAMILY+XMAS+PICTURES+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rpe8TKHZI/AAAAAAAABHk/sq1HWxUT3ek/s320/JOEY%27S+FAMILY+XMAS+PICTURES+011.jpg" /></a></div>Sorry I have not posted in quite a while. I have been busy keeping my grandson who is 8 months old . He is my son's youngest child. He has two daughters age 16 and 13. I have been keeping Briar since he was born in May, 2009 and he is such a good baby. He has never been sick or had any of the baby problems. He has his first tooth and is almost walking. I love all of my granchildren as if they are my own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S2rqbc4TjsI/AAAAAAAABHs/eqAccp-ofcs/s1600-h/JOEY%27S+FAMILY+XMAS+PICTURES+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S2rqbc4TjsI/AAAAAAAABHs/eqAccp-ofcs/s320/JOEY%27S+FAMILY+XMAS+PICTURES+024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rswDepFnI/AAAAAAAABIE/dgos3Gbp1x8/s1600-h/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/S2rswDepFnI/AAAAAAAABIE/dgos3Gbp1x8/s320/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+202.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have another granddaughter Nikki who is 20, another grandson, Michael and his son, my greatgrandson Kingston. They are all very precious to me and I love them so much.</div><a name='more'></a><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S2rx5NQQgGI/AAAAAAAABIM/5WTJ1mJ_xYw/s1600-h/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/S2rx5NQQgGI/AAAAAAAABIM/5WTJ1mJ_xYw/s200/BRIAR+COPELAND+TAKEN+AT+GRANNY%27S+HOUSE+143.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Briar, My grandson Michael , his son Kingston and Papa in the background.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I hope to start posting again soon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a></div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com1tag:blogger.com,1999:blog-5206293261847093052.post-86856379020796447302009-12-09T22:56:00.005-05:002009-12-09T23:05:58.106-05:00Oatmeal Raisin Spice Cookies in a Jar<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Sx_NEQn1XUI/AAAAAAAABHQ/Yt4xo4S2lAw/s1600-h/oatmeal+in+jar.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Sx_NEQn1XUI/AAAAAAAABHQ/Yt4xo4S2lAw/s200/oatmeal+in+jar.bmp" /></a>Makes about 36 <br />
</div><br />
3/4 cup packed brown sugar<br />
<br />
1/2 cup white sugar<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup raisins<br />
</div><br />
2 cups rolled oats<br />
<br />
1 cup all-purpose flour<br />
<br />
1 teaspoon ground cinnamon<br />
<br />
1/2 teaspoon ground nutmeg<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1 teaspoon baking soda<br />
<br />
1/2 teaspoon salt<br />
<br />
Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. Find more recipes<a href="http://christmas-cookies.com/"> here</a><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Instructions to attach to jar:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><strong>Oatmeal Raisin Spice</strong></em> <em><strong>Cookies</strong></em><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1. Empty jar of cookie mix into large mixing <br />
bowl. Use your hands to thoroughly blend mix.<br />
<br />
2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.<br />
<br />
3. Mix until completely blended. You may need to finish mixing with your hands.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.<br />
</div><br />
5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. <br />
<br />
Makes 3 dozen cookies.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><br />
</div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com3tag:blogger.com,1999:blog-5206293261847093052.post-48839162070144984962009-12-01T15:38:00.001-05:002009-12-01T15:45:56.334-05:00<div style="text-align: justify;">I ran across this bit of information on another site that may be of interest to you. It has helped me a lot. It is a good idea to put a date on food when you store it in the refrigerator and refer back to this list. Thanks to Gail at dailyrecipe.com<br />
</div><br />
ESTIMATED LEFTOVERS STORAGE TIME IN THE REFRIGERATOR<br />
<br />
<br />
Cooked Food Item Refrigerator Storage Time<br />
<br />
Roast turkey 3 to 4 days <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SxWAcjMOKYI/AAAAAAAABHI/JrVBfsr9-cg/s1600/5_12_2008-refrigeratordishes.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SxWAcjMOKYI/AAAAAAAABHI/JrVBfsr9-cg/s320/5_12_2008-refrigeratordishes.bmp" yr="true" /></a><br />
</div><br />
Stuffing 1 to 2 days<br />
<br />
Giblet Gravy 1 to 2 days<br />
<br />
Canned Cranberry Sauce 5 to 7 days<br />
<br />
Homemade Cranberry Relish 5 to 7 days<br />
<br />
Roast Pork 2 to 4 days<br />
<br />
Roast Beef/Veal/lamb 3 to 4 days<br />
<br />
Baked ham 3 to 5 days<br />
<br />
Meat w/ sauce or gravy 1 to 2 days<br />
<br />
Cooked vegetables 3 to 5 days<br />
<br />
Pumpkin pie 2 to 3 days<br />
<br />
Fruit desserts/pie 3 to 5 days<br />
<br />
*Seafood 1 to 2 days<br />
<br />
Gumbo 1 to 2 days<br />
<br />
Soups 2 to 3 days<br />
<br />
*gail*<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">dailyrecipe.com <br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><br />
</div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-1100985928537471922009-11-26T18:55:00.008-05:002009-11-26T19:02:04.115-05:00Peppermint Patty Brownies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box Betty Crocker® Gluten Free brownie mix <br />
</div><br />
Butter and eggs as called for on brownie box <br />
<br />
1/2 cup sweetened condensed milk <br />
<br />
1 1/2 teaspoons peppermint extract <br />
<br />
2 1/2 to 3 cups gluten free powdered sugar <br />
<br />
1 cup Betty Crocker® Rich & Creamy chocolate frosting <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Sw8UgKQC6zI/AAAAAAAABHA/Gt2vpSOk-F8/s1600/peppermint+brosnie.bmp" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Sw8UgKQC6zI/AAAAAAAABHA/Gt2vpSOk-F8/s320/peppermint+brosnie.bmp" yr="true" /></a>1. Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour. <br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies. <br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows <br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">http://www.bettycrocker.com/<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><br />
</div></div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com1tag:blogger.com,1999:blog-5206293261847093052.post-68361928688545471902009-11-12T15:12:00.006-05:002009-11-12T15:40:35.518-05:00THANKSGIVING<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">With Thanksgiving fast approaching, we all are getting our menus together. Our family always gets together at my youngest daughter's house, along with her husband's family and other friends. We usually have a large crowd and everybody has a good time. We have a chance to visit together, show off the new babies in the family . Reminisce old times and most important, give thanks for our years blessings. This year we will be especially praying for our military men and women and ask that they be kept safe. We will have one guest that is returning from Iraq and we are all greatfully for him and what he has done for us and look forward to spending time with him.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I hope all of you have a Joyous Thanksgiving Holiday with your loved ones. I have listed a few dishes that I know we will be enjoying on this holiday. Hope you like them.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvxdrYI75yI/AAAAAAAABFY/_cXkau_NTtg/s1600-h/brussels-sprout-sl-364642-m.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvxdrYI75yI/AAAAAAAABFY/_cXkau_NTtg/s320/brussels-sprout-sl-364642-m.jpg" /></a>Brussels Sprouts with Apples<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/4 pounds fresh brussels sprouts, halved<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons fresh lemon juice<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">2 teaspoons salt, divided <br />
</div>1/4 cup butter or margarine, divided<br />
1 medium onion, diced<br />
1/4 cup apple juice<br />
1 large Red Delicious apple, diced<br />
1 garlic clove, minced<br />
1 teaspoon sugar<br />
1 (8-ounce) can sliced water chestnuts, drained<br />
1/2 cup golden raisins<br />
2 teaspoons grated lemon rind<br />
1/2 teaspoon freshly ground pepper<br />
1/8 teaspoon grated nutmeg<br />
<br />
Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.<br />
<br />
Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.<br />
<br />
Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvxfXKEpQDI/AAAAAAAABFg/pJlNS0rsado/s1600-h/potatocasserole.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvxfXKEpQDI/AAAAAAAABFg/pJlNS0rsado/s320/potatocasserole.bmp" /></a>Yield: 6 to 8 servings<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sweet Potato Casserole <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>3 cups mashed sweet potatoes<br />
1 cup sugar<br />
2 eggs<br />
1/2 cup milk<br />
1/4 cup butter, melted<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla extract<br />
<br />
Topping:<br />
<br />
2 tablespoons butter<br />
1/2 cup flour<br />
1/2 cup pecans, chopped<br />
1 cup brown sugar<br />
<br />
Mix together main ingredients. Pour into butter 9x13 inch baking dish. Sprinkle on topping. Bake at 350 degrees for 30 minutes.<br />
<br />
Topping:<br />
<br />
Melt butter and stir in brown sugar. Add flour and nuts<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
<br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvxxbZaiQVI/AAAAAAAABGA/HA-cr-2g784/s1600-h/soy-pie-m-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvxxbZaiQVI/AAAAAAAABGA/HA-cr-2g784/s320/soy-pie-m-l.jpg" /></a><br />
</div>Pumpkin Pie <br />
</div><br />
Ingredients<br />
<br />
3/4 cup sugar<br />
<br />
1 1/4 teaspoons ground cinnamon<br />
<br />
1/2 teaspoon salt<br />
<br />
1/4 teaspoon ground ginger<br />
<br />
1/8 teaspoon ground nutmeg<br />
<br />
1/8 teaspoon ground cloves<br />
<br />
1 can (15 oz.) pumpkin<br />
<br />
1 1/4 cups milk (10 oz.)<br />
<br />
1 tsp. vanilla<br />
2 large eggs<br />
<br />
Pastry for a single-crust 9-inch pie, <br />
<br />
Preparation<br />
<br />
1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, milk, and eggs and vanilla ; whisk until well blended. Pour mixture into unbaked pastry in pan.<br />
<br />
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.<br />
<br />
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvxytZU7NuI/AAAAAAAABGI/QDheQRUJX30/s1600-h/cranberry-ginger-sauce-1109-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvxytZU7NuI/AAAAAAAABGI/QDheQRUJX30/s320/cranberry-ginger-sauce-1109-l.jpg" /></a><br />
</div> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cranberry Sauce <br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Time: 30 minutes.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 cups sugar<br />
</div>Finely shredded zest and juice of 1 orange<br />
1 tablespoon minced fresh ginger<br />
<br />
Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.<br />
<br />
Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.<br />
<br />
Yield: Serves 10<br />
Sunset 2009<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Svxn-27ig9I/AAAAAAAABF4/SbeFMEnyQIs/s1600-h/cider-turkey-ck-780346-l.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Svxn-27ig9I/AAAAAAAABF4/SbeFMEnyQIs/s320/cider-turkey-ck-780346-l.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Roast Turkey <br />
</div><br />
<br />
"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."<br />
<br />
Ingredients:<br />
<br />
1 (18 pound) whole turkey<br />
<br />
1/2 cup unsalted butter, softened<br />
<br />
salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock<br />
<br />
8 cups prepared stuffing (your own preference)<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. <br />
<br />
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. <br />
<br />
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. <br />
<br />
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. <br />
<div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><br />
<br />
<br />
<br />
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</div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com1tag:blogger.com,1999:blog-5206293261847093052.post-39460884733614697662009-11-11T09:55:00.004-05:002009-11-11T10:17:36.251-05:00VETERANS DAY<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvrT3zcj-II/AAAAAAAABFQ/OrMbZYLhA4c/s1600-h/001_military_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvrT3zcj-II/AAAAAAAABFQ/OrMbZYLhA4c/s320/001_military_1.jpg" /></a><br />
</div>Tuesday, November 11, 2009 Today is Veteran's Day and we need to honor all soldiers who have served as a veteran in all wars. It is dedicated people like this that have kept America free. Let us pray for our military, not just today, but everyday and show deep appreciation for what they do for us. <br />
<br />
Veterans Day Prayer and Meditation <br />
<br />
<br />
May we take a few moments to reflect, remembering those who served our country well ...<br />
<br />
"You gave for peace with courage <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvrP8gN5GxI/AAAAAAAABFI/0qCA9tMwZEw/s1600-h/soldier_small.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvrP8gN5GxI/AAAAAAAABFI/0qCA9tMwZEw/s320/soldier_small.bmp" /></a><br />
</div><br />
That families may be free<br />
<br />
So children could grow strong<br />
<br />
And safe they'd ever be.<br />
<br />
<br />
In giving for the sake of peace<br />
<br />
You may have suffered loss<br />
<br />
Your body may still show its wounds<br />
<br />
From taking up the cause.<br />
<br />
<br />
May remembrance of your time away<br />
<br />
Your sacrifice for peace<br />
<br />
Spur us on to strive more strongly<br />
<br />
For freedom, that there'll be release.<br />
<br />
<br />
From causes that sent some away<br />
<br />
To fight that we may freely live<br />
<br />
With gratefulness we thank you, veterans<br />
<br />
For all you gave and give!"<br />
~~~~~~~~~~~~~~<br />
Prayer by Susan Kramer;<br />
<br />
Thank you Veterans<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrL4K-VnbI/AAAAAAAABEo/hSTNxbQWj50/s1600-h/veterans+1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrL4K-VnbI/AAAAAAAABEo/hSTNxbQWj50/s320/veterans+1.bmp" /></a><br />
</div><br />
<br />
photo from Knight Rider, news from NRCC by NRCC students {online}<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvrMAbAdveI/AAAAAAAABEw/_Us9Nvfr5sM/s1600-h/veterans+2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvrMAbAdveI/AAAAAAAABEw/_Us9Nvfr5sM/s320/veterans+2.bmp" /></a><br />
</div><br />
photo from 1800sunstar.com<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrMKc9gRcI/AAAAAAAABE4/h9G0cEdcmXs/s1600-h/veterans+3.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrMKc9gRcI/AAAAAAAABE4/h9G0cEdcmXs/s320/veterans+3.bmp" /></a><br />
</div>photo found at freerepublic.com<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrPwRT8YII/AAAAAAAABFA/84kZ37Aw8ww/s1600-h/Flag.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvrPwRT8YII/AAAAAAAABFA/84kZ37Aw8ww/s320/Flag.bmp" /></a><br />
</div><br />
Thank you Veterans<br />
Visit <a href="http://my%20net%20finds/">My Net Finds</a> for their observance of Veterans Day.<br />
<br />
<br />
<br />
<br />
<a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-38002620757986387622009-11-11T00:51:00.007-05:002009-11-18T09:42:49.114-05:00Zippy Cranberry Appetizer<a name='more'></a><a href="http://taste%20of%20home/">Taste of Home</a>Zippy Cranberry Appetizer<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvpRsCElDkI/AAAAAAAABEg/hag7E-VZU-4/s1600-h/CRANBERRY+APPETIZER.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvpRsCElDkI/AAAAAAAABEg/hag7E-VZU-4/s320/CRANBERRY+APPETIZER.bmp" /></a><br />
</div><div style="text-align: right;"><br />
</div>Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread from field editor Maria Hattrup of The Dalles, Oregon. It’s quick to fix, too.<br />
<br />
Appetizer <br />
<br />
INGREDIENTS <br />
<br />
1/2 cup sugar<br />
<br />
1/2 cup packed brown sugar<br />
<br />
1 cup water<br />
<br />
1 package (12 ounces) fresh or frozen cranberries<br />
<br />
1 to 3 tablespoons prepared horseradish<br />
<br />
1 tablespoon Dijon mustard<br />
<br />
1 package (8 ounces) cream cheese, softened<br />
<br />
Assorted crackers<br />
<br />
DIRECTIONS<br />
<br />
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. <br />
<br />
Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups. <br />
<br />
<br />
.Printed from tasteofhome.com Nov 2, 2009<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-47567313113228784372009-11-10T18:43:00.003-05:002009-11-11T01:01:29.431-05:00Cranberry Relish / Southern PlateWhile checking my different cooking blogs today, I came across "Southern Plate" She has a wonderful cooking blog and has a cookbook out. Well today she did a post on Cranberry Relish. It looks so good I had to try it. Hope you will too.<br />
<br />
Cranberry Relish <br />
<a name='more'></a><a href="http://southern%20plate/">Southern Plate</a> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Svn5P5JZXTI/AAAAAAAABEY/XIXXrSOAEvc/s1600-h/cranberry-stuff-021-400x300.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Svn5P5JZXTI/AAAAAAAABEY/XIXXrSOAEvc/s320/cranberry-stuff-021-400x300.bmp" /></a><br />
</div><br />
¦12 ounce bag fresh cranberries<br />
<br />
¦1 Cup crushed Pineapple (reserve juice and use remaining pineapple for another use*)<br />
<br />
¦1/2 C Sugar<br />
<br />
¦1/2 C Walnuts<br />
<br />
¦1 tsp Lemon Juice<br />
<br />
Drain pineapple juices into measuring cup. Add enough water to make one cup of liquid. Place cranberries, cup of liquid, and sugar into a medium saucepot. Stir. Bring to a boil and cook over medium high heat until all of the berries are popped and mixture is thickened, stirring every now and then.<br />
<br />
<br />
<br />
<br />
<a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-65647315814201912992009-11-06T16:46:00.000-05:002009-11-06T16:46:30.192-05:00Peanut Butter CupcakesPeanut Butter Cupcakes<br />
From Quick Cooking <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvSZF3t2QNI/AAAAAAAABEQ/3jSu6nPdpPw/s1600-h/cupcake-main_Full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/SvSZF3t2QNI/AAAAAAAABEQ/3jSu6nPdpPw/s320/cupcake-main_Full.jpg" /></a><br />
</div><br />
INGREDIENTS <br />
<br />
1/3 cup shortening<br />
<br />
1/3 cup peanut butter<br />
<br />
1-1/4 cups packed brown sugar<br />
<br />
2 eggs<br />
<br />
1 teaspoon vanilla extract<br />
<br />
1-3/4 cups all-purpose flour<br />
<br />
1-3/4 teaspoons baking powder<br />
<br />
1 teaspoon salt<br />
<br />
1 cup milk<br />
<br />
16 miniature peanut butter cups<br />
<br />
DIRECTIONS<br />
<br />
In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. <br />
<br />
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.<br />
<br />
<br />
<a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-72847374645040273992009-11-06T16:19:00.002-05:002009-11-06T16:31:29.936-05:00Oh my, a WINTER FREEZE TONIGHT in North Carolina. Summer is finally over and the time for fall cooking. While browsing the internet today, I came across some recipes to use for all of those apples you have stored up. With Thanksgiving and Christmas coming soon, these recipes can make a tasty addition to your holiday meals.<br />
<br />
Apple Pie Recipes/ OLD FASHION TIPS<br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">******************* <br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvSSZejeI3I/AAAAAAAABD4/I1IVKDxKgb0/s1600-h/APPLE+FRITTER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvSSZejeI3I/AAAAAAAABD4/I1IVKDxKgb0/s320/APPLE+FRITTER.jpg" /></a><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvSSDFBUMvI/AAAAAAAABDw/rJX7q9K6R9E/s1600-h/APP%3BES.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvSSDFBUMvI/AAAAAAAABDw/rJX7q9K6R9E/s320/APP%3BES.bmp" /></a><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvSSq1dMehI/AAAAAAAABEA/7PDoLPEIB_A/s1600-h/APPLE+DUMPLINGS.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SvSSq1dMehI/AAAAAAAABEA/7PDoLPEIB_A/s320/APPLE+DUMPLINGS.bmp" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Apple Pie<br />
</div>********<br />
1 batch pie pastry<br />
<br />
6 large apples<br />
<br />
1 tablespoon fresh lemon juice<br />
<br />
1/2 teaspoon lemon zest<br />
<br />
1/2 cup brown sugar<br />
<br />
1 teaspoon cinnamon<br />
<br />
1/4 teaspoon nutmeg<br />
<br />
1/8 teaspoon ground cloves<br />
<br />
1/8 teaspoon ground ginger<br />
<br />
1 tablespoon all-purpose flour<br />
<br />
1 tablespoon butter -- cut into bits<br />
<br />
1 teaspoon sugar<br />
<br />
dash cinnamon<br />
<br />
1 tablespoon milk<br />
<br />
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat.<br />
<br />
Roll half of dough into a round and fit into a 9" pie pan.Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.<br />
<br />
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes.<br />
<br />
<br />
Cheddar-Crust Apple Pie<br />
<br />
************************* <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/SvSVSISq05I/AAAAAAAABEI/cDk033e02gk/s1600-h/apple+cheese+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/SvSVSISq05I/AAAAAAAABEI/cDk033e02gk/s320/apple+cheese+pie.jpg" /></a><br />
</div>Crust:<br />
<br />
1 1/2 cups flour<br />
<br />
dash of salt<br />
<br />
1/2 cup shortening<br />
<br />
1 1/2 cup (6 oz.) shredded sharp cheddar cheese<br />
<br />
4-6 tablespoons water<br />
<br />
Filling:<br />
<br />
1/2 cup sugar<br />
<br />
2 tablespoons flour<br />
<br />
1/4 teaspoon cinnamon<br />
<br />
6 cups sliced peeled apples<br />
<br />
2 tablespoons margarine<br />
<br />
Heat oven to 425F. Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half. Roll one part to 11" circle on lightly floured surface. Place in 9" pie plate. Combine sugar, flour, & cinnamon. Mix with apples. Place mixture in pie shell; dot with margarine. Roll out remainder of dough to 11" circle; place over apples. Seal edges of crust & flute. Cut slits in top of pastry. Bake at 425F, 35 minutes.<br />
<br />
<br />
Cookie Sheet Apple Pie<br />
<br />
*********************<br />
Crust:<br />
<br />
2 1/4 cups all purpose flour<br />
<br />
1/2 teaspoon baking powder<br />
<br />
1/2 teaspoon salt<br />
<br />
1/2 cup butter or margarine<br />
<br />
1 cup whipping cream<br />
<br />
Filling:<br />
<br />
5 medium sized tart apples<br />
<br />
1/4 cup granulated sugar<br />
<br />
1 tablespoon all purpose flour<br />
<br />
dash salt<br />
<br />
1/2 teaspoon cinnamon<br />
<br />
Glaze:<br />
<br />
1 egg<br />
<br />
2 Tblsp milk<br />
<br />
For crust:<br />
<br />
Combine all the ingredients for the crust except for the butter and whipping cream. Cut in butter until mixture resembles coarse crumbs. Blend in the whipping cream to make a firm dough. Chill if necessary until firm. Dust a lightly greased baking sheet with flour, flatten dough out onto the baking sheet. Roll or pat out to 1/4" thickness. Trim to make a 14" square. Roll out the trimmings and cut into strips.<br />
<br />
To prepare apples:<br />
<br />
Pare, core and slice apples. Turn into bowl, mix with filling ingredients<br />
<br />
To assemble pie:<br />
<br />
Arrange apples in rows over crust in pan, leaving 2" empty at edges. Dot with 2 Tblsp of butter. Arrange strips in criss-cross fashion over apples, then fold edges of crust up and over ends of strips, pinch corners to seal. Beat egg and milk, and brush pastry with the mixture. Bake at 400 degrees 30 to 35 minutes or until golden and apples are cooked.<br />
<br />
<br />
Crumb Apple Pie<br />
<br />
********************<br />
Crust:<br />
<br />
1 cup flour<br />
<br />
1/2 teaspoon salt<br />
<br />
1/3 cup solid vegetable shortening<br />
<br />
1/4 cup ice water<br />
<br />
Filling:<br />
<br />
7 medium Granny Smith or Golden Delicious apples<br />
<br />
1/2 cup granulated sugar<br />
<br />
1 teaspoon cinnamon<br />
<br />
1/4 teaspoon nutmeg<br />
<br />
1/4 teaspoon salt<br />
<br />
Topping:<br />
<br />
3/4 cup packed dark brown sugar<br />
<br />
3/4 cup flour<br />
<br />
1/2 teaspoon cinnamon<br />
<br />
1/3 cup chilled butter or margarine, cut into pieces<br />
<br />
lace rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives (I also use my fingers) cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie plate. Trim dough, leaving a 1 inch overhang; pinch a decorative edge.<br />
<br />
To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.<br />
<br />
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with foil. Cool on a wire rack. 8 servings.<br />
<br />
Recipe courtesy of Brenda Hyde at OldFashionedLiving.com<br />
<br />
Easy Deep Dish Apple Pie<br />
<br />
*****************************<br />
2- 1 lb. cans apple pie filling<br />
<br />
1/2 cup raisins<br />
<br />
1 cup (4 oz.) shredded sharp cheddar cheese<br />
<br />
1- 8 oz. can refrigerated crescent dinner rolls<br />
<br />
2 tablespoons sugar<br />
<br />
1/4 teaspoon cinnamon<br />
<br />
Heat oven to 375F. Spoon pie filling into 12X8" baking dish. Sprinkle with raisins & cheese. Unroll both halves of refrigerated dough into flat rectangular sheets. Fit to cover baking dish. Combine sugar and cinnamon; sprinkle evenly over dough. Bake at 375F for 25 minutes. Top with cheese slices, if desired.<br />
<br />
<br />
Whole Wheat Apple-Mincemeat Pie<br />
<br />
************************************<br />
Pastry:<br />
<br />
1 cup Pillsbury's Best Whole Wheat Flour<br />
<br />
1 cup Pillsbury's Best All Purpose or Unbleached<br />
<br />
2 tablespoons sugar<br />
<br />
1/2 teaspoon salt<br />
<br />
1/2 cup shortening<br />
<br />
1/2 cup cold water<br />
<br />
Filling:<br />
<br />
4 cups sliced, peeled apples (4 medium)<br />
<br />
1 1/3 cups prepared mincemeat<br />
<br />
1/2 cup sugar<br />
<br />
2 tablespoons flour<br />
<br />
1/2 teaspoon grated lemon peel<br />
<br />
1 tablespoon lemon juice<br />
<br />
Topping:<br />
<br />
1 egg white<br />
<br />
2 tablespoons water<br />
<br />
1 teaspoon sugar (1 to 2 tsp)<br />
<br />
Heat oven to 375F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.<br />
<br />
In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings. Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.<br />
<br />
<br />
Crockpot Apple Pie<br />
<br />
*************************<br />
8 Tart Apples peeled and sliced<br />
<br />
1 1/4 teaspoons ground cinnamon<br />
<br />
1/4 teaspoon allspice<br />
<br />
1/4 teaspoon nutmeg<br />
<br />
3/4 cup milk<br />
<br />
2 tablespoons butter soften<br />
<br />
3/4 cup sugar<br />
<br />
2 eggs<br />
<br />
1 teaspoon vanilla<br />
<br />
1/2 cup Bisquick<br />
<br />
1 cup Bisquick<br />
<br />
1/3 cup brown sugar<br />
<br />
3 tablespoons cold butter<br />
<br />
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.<br />
<br />
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvSSDFBUMvI/AAAAAAAABDw/rJX7q9K6R9E/s1600-h/APP%3BES.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SvSSDFBUMvI/AAAAAAAABDw/rJX7q9K6R9E/s320/APP%3BES.bmp" /></a><br />
</div>Copyright 2002-2003 Cindy Sanchez<a href="http://www.addthis.com/bookmark.php?v=250&pub=free2beme36&url=http%3A%2F%2Fwww.mswhitsrecipes.blogspot.com&title=" target="_blank" title="Bookmark and Share"><img alt="Bookmark and Share" height="16" src="http://s7.addthis.com/static/btn/v2/lg-share-en.gif" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" width="125" /></a><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0tag:blogger.com,1999:blog-5206293261847093052.post-56717422012121206872009-11-01T16:06:00.011-05:002009-11-01T16:13:05.792-05:00While cleaning out my pantry yesterday, I came across my old bread machine. I have't made bread in quite awhile.<br />
<br />
Today, while checking on my blogs I opened <a href="http://tipnuts.com/">Tipnuts.com</a> and the first thing I saw was 12 Homemade Bread Recipes. If you are thinking about making bread, go there for your recipe. I am going to make the <a href="http://.decadent%20sweet%20milk%20bread/">Decadent Sweet Milk Bread</a> I'll let you know how it turns out. I can't wait.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Su34EqXCCdI/AAAAAAAABDg/N89JKZVF430/s1600-h/Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3uQ3LQfUqUo/Su34EqXCCdI/AAAAAAAABDg/N89JKZVF430/s320/Bread.jpg" vr="true" /></a><br />
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<br />
<br />
LUCILLE'S FAVORITE REFRIGERATOR ROLLS<br />
<br />
<br />
2 cups milk<br />
<br />
1/4 cup shortening<br />
<br />
5 Tbls. sugar<br />
<div align="right" class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3uQ3LQfUqUo/Su35tPhpakI/AAAAAAAABDo/jPcaKYA2Bcg/s1600-h/dINNER+ROLLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3uQ3LQfUqUo/Su35tPhpakI/AAAAAAAABDo/jPcaKYA2Bcg/s200/dINNER+ROLLS.jpg" vr="true" /></a><br />
</div><div style="text-align: justify;"> <br />
</div>1 cake yeast<br />
<br />
5 to 6 cups of flour<br />
<br />
1/2 tsp. soda<br />
<br />
1 tsp. baking powder<br />
<br />
1 egg<br />
<br />
1 Tbls. salt<br />
<br />
■Scald milk. Add shortening and sugar. When mixture is lukewarm, add yeast and dissolve. (If dry yeast is used, dissolve it in one-fourth cup warm water and reduce milk to one and three-fourths cups.) Add soda and baking powder sifted with three cups flour. Beat until bubbles come. Allow to rise one-half hour.<br />
<br />
■Beat egg and salt until light and add to the sponge. Add remaining flour to make a soft dough. (The less flour you use, the lighter the rolls and doughnuts.) Knead until smooth. Place in greased bowl, grease the top, and place in refrigerator.<br />
<br />
FOR ROLLS<br />
<br />
■Divide dough into three parts. Roll each part into a circle about nine inches in diameter and spread each circle with melted butter. Cut each circle into 16 wedge-shaped pieces. Roll each piece beginning at the wide end. Place on greased baking sheet. Allow to rise for one and one-half hours, then bake 20 minutes in a 400 degree oven.<br />
<br />
FOR DOUGHNUTS<br />
<br />
■If all the dough is to be used for doughnuts, three-fourths cups of sugar may be used instead of the five tablespoons called for. If the original recipe is used, an extra thick layer of granulated sugar for coating finished doughnuts makes them sweet enough.<br />
<br />
■Roll dough that has been refrigerated to one-fourth inch thickness on floured board. Cut with floured doughnut cutter. Allow to rise one and one-half hours. Then fry in fat heated to 370 degrees. If you don’t have a thermometer, test by dropping a cube of bread in the fat. Fat is hot enough if bread browns in one minute.<br />
<br />
Source: Kitchen-Klatter Magazine, April 1952<div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com4tag:blogger.com,1999:blog-5206293261847093052.post-6508736811736590602009-10-31T12:49:00.010-04:002009-10-31T13:10:17.143-04:00Halloween Candy Cookies<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/Suxtuj4NmPI/AAAAAAAABDQ/O3vVzEoRXDM/s1600-h/images+3.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/Suxtuj4NmPI/AAAAAAAABDQ/O3vVzEoRXDM/s320/images+3.bmp" vr="true" /></a><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtFrxW9EI/AAAAAAAABC4/aUpN0_QhMnQ/s1600-h/images+4.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtFrxW9EI/AAAAAAAABC4/aUpN0_QhMnQ/s320/images+4.bmp" vr="true" /></a><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtcleKb7I/AAAAAAAABDI/WVjXZRsngm0/s1600-h/images+1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtcleKb7I/AAAAAAAABDI/WVjXZRsngm0/s320/images+1.bmp" vr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Well, tonight is the big night for Trick or Treaters. All of the children are excitingly waiting with their candy<br />
bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">and watch the younger group as they dress up in their most scary and ugly costume and go from door to door collecting goodies handed out to them. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtTV2X8KI/AAAAAAAABDA/d-CPjvQ8Y_o/s1600-h/images+2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxtTV2X8KI/AAAAAAAABDA/d-CPjvQ8Y_o/s320/images+2.bmp" vr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Most of the time they have so much candy and other goodies that they don't know quite what to do with it, so thru the years we have come up with some solutions. Listed below is one recipe I found on Delicious Dishings Blog, that I am going to make , how about you. I 'll bet some of you have lots more good ideas about using up all that Halloween lute.<br />
</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Reese's PB Cup Cookies (adapted from the NY Times chocolate chip cookie recipe) and Delicious Dishes.<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxvbNrkamI/AAAAAAAABDY/zKtW_wJuOrg/s1600-h/HALLOWEEN+COOKIES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_3uQ3LQfUqUo/SuxvbNrkamI/AAAAAAAABDY/zKtW_wJuOrg/s320/HALLOWEEN+COOKIES.jpg" vr="true" /></a><br />
</div> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>3 2/3 cups minus 2 tablespoons all-purpose flour<br />
1 1/4 teaspoons baking soda<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons coarse salt<br />
2 1/2 sticks (1 1/4 cups) unsalted butter, softened<br />
1 1/4 cups (10 ounces) light brown sugar<br />
1 cup plus 2 tablespoons (8 ounces) granulated sugar<br />
2 large eggs<br />
2 teaspoons vanilla extract<br />
15 - 20 large Reese's PB cups, frozen <br />
<br />
Preparation<br />
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.<br />
<br />
Coarsely chop PB cups, and set aside.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. <br />
</div><br />
Add chopped Reese's PB cups and stir gently until mixed. <br />
<br />
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also form the dough into balls, ready for baking, place them on cookie sheets, and freeze them. Once the balls of dough have hardened, scoop them into freezer bags, and take them out and bake them whenever you want warm cookies.<br />
<br />
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. <br />
<br />
Place frozen cookie balls or freshly formed balls of dough (any size you like -- I like mini cookies so I form mine into about 1/2-inch balls) on prepared baking sheet. Bake for 10 to 12 minutes (or longer depending on the size), until light golden brown but still soft in center. Let rest for 1 minute, and then transfer cookies to cooling rack. Repeat with remaining dough for as many cookies as you want to make.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SuxphOqbFHI/AAAAAAAABCo/ffxiPF6MpQU/s1600-h/candy-cupcakes-sl-701071-m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_3uQ3LQfUqUo/SuxphOqbFHI/AAAAAAAABCo/ffxiPF6MpQU/s320/candy-cupcakes-sl-701071-m.jpg" vr="true" /></a><br />
</div>This is another one for Cup Cakes<br />
<br />
Heavenly Candy Bar Cupcakes<br />
From: MyRecipes.com<br />
Prep: 20 min., Cook: 5min., Bake: 18 min.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup butter or margarine<br />
</div><br />
2 cups sugar<br />
<br />
1 cup shortening<br />
<br />
3 large eggs<br />
<br />
2 1/2 cups all-purpose flour<br />
<br />
1 teaspoon salt<br />
<br />
1 1/2 cups buttermilk<br />
<br />
1/2 teaspoon baking soda<br />
<br />
1 teaspoon vanilla extract<br />
<br />
Chocolate-Marshmallow Frosting<br />
<br />
Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn<br />
<br />
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.<br />
<br />
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.<br />
<br />
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.<br />
<br />
Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.<br />
<br />
we used Milky Way Bars.<br />
<br />
Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.<br />
<br />
Yield: Makes 36 cupcakes<br />
<br />
Last I couldn't resist this spider halloween cake . For the recipe go to MyRecipes.com.<br />
<br />
HAVE A HAPPY HALLOWEEN , DON'T LET THE GHOST AND GOBLINGS GET YA!!!!!!<br />
<br />
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</div><div class="blogger-post-footer">Ms Whits Recipes</div>Anonymoushttp://www.blogger.com/profile/08494293279785781317noreply@blogger.com0