Madea's Tea Cakes

(IMPERIAL BUTTER COOKIES)

INGREDIENTS:


1 cup Imperial Margarine
1 cup sugar
1⁄2  teaspoon vinegar
1 1⁄2  cups flour
1⁄2  teaspoon baking soda


DIRECTIONS:

Cream margarine and sugar.
Add vinegar to cream mixture.

Mix flour and soda together.
Then add to Cream mixture.
Make 24 balls (2 tsp.) and flatten.

Bake 300°F for 30 minutes.

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Mamadoit's Tea Cakes

(Imperial Butter Cookies)

Ingredients:


1 lb. Imperial Margarine (4 sticks)
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
3 c. flour

Directions:

Cream Imperial and sugar; beat until fluffy. Add vanilla and soda. Add 3 cups of flour. Make into 1 inch balls and put on ungreased cookie sheets; flatten with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes. (Use red and green sugars for Holidays.)

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Homemade Oven Baked Croutons

MAKES ABOUT 6 CUPS

Either fresh or stale bread can be used in this recipe, although stale bread is easier to cut and crisps more quickly in the oven (but I kinda like it softer). To use stale bread, reduce the baking time by about two minutes. Croutons made from stale bread will be more crisp than those made from fresh. Be sure to use regular or thick-sliced bread.

INGREDIENTS:

12 slices white sandwich bread or a loaf of french bread sliced cut into ½-inch cubes (about 6 cups)
6 tablespoons unsalted butter
2 T Italian Seasoning
Salt
Pepper

INSTRUCTIONS:

1. Heat oven to 400 degrees and plan to place the sheet on the top oven rack. Combine bread cubes, butter, seasoning, salt and pepper to taste in medium bowl. Toss well with spatula to combine.

2. Spread croutons in single layer baking sheet (with edge). Bake croutons, turning halfway, until golden brown and crisp, 8 to 10 minutes.

After cooling, croutons can be stored in an airtight container or plastic bag for up to 3 days.

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Crusty Bread

Ingredients:

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

Directions:

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.

Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

www.simplysogood.com

Homemade Whipped Butter

INGREDIENTS:


1⁄4 cup milk
1⁄2 lb butter. (2 sticks), softened


DIRECTIONS:

Beat milk and butter together until light and fluffy.

This expands the volume by a third and makes it easier to spread.

This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.

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No Peek Chicken

Ingredients:


2 to 2 1/2 lbs. chicken, boneless or parts (approx. 8 pcs.)
2 c. rice (uncooked reg.)
1 pkg. Lipton onion soup mix
1 can of Campbell's mushroom soup
1 1/2 cans of water

Directions:

Place rice in a 9 x 13 inch glass baking dish. Wash chicken and place over rice.

Sprinkle Lipton onion soup mix over chicken. In a small bowl, mix mushroom soup with 1 1/2 cans water and pour over above ingredients.

Cover tightly with aluminum foil. Place in a 350 degree oven and no-peek for 50 to 60 minutes.

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Original Green Bean Casserole

INGREDIENTS:


1 (10 3/4 ounce) can condensed cream of mushroom soup
3⁄4 cup milk
1⁄8 teaspoon ground black pepper
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
1 1⁄3 cups French's French fried onions, divided

DIRECTIONS:

Preheat oven to 350°F.   Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.

Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.

Bake 5 minutes or until onions are golden.

Microwave Directions:

Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.

Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.

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**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Lipton Onion Roasted Potatoes

Ingredients:

2 lbs. (8-10 med.) potatoes, peeled or washed and unpeeled, cut into large
chunks or wedges
1/3 cup olive or vegetable oil
1 envelope Lipton Onion Soup Mix
chopped parsley, as garnish

Directions:

Preheat oven to 450. Place all ingredients in large plastic bag and shake until evenly coated. Empty into jelly roll pan or any shallow baking/roasting pan. Bake 40 minutes, stirring occasionally, or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired.

www.recipelink.com

Perfect Pumpkin Pie

Ingredients:

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Instructions:

HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.

FAVORITE TOPPINGS

SOUR CREAM TOPPING:

COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.

STREUSEL TOPPING:

COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.

CHOCOLATE GLAZE:

MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

www.eaglebrand.com

LIBBY'S® FAMOUS PUMPKIN PIE

PREP TIME
15 MINUTES

COOKING TIME
55 MINUTES

SKILL LEVEL
EASY

MAKES
8
SERVINGS

INGREDIENTS:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

INSTRUCTIONS:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

www.verybestbaking.com

3 Ingredient No Flour Peanut Butter Cookies

Author: Recipe found on About.com by Stephanie Brown

Recipe type: Dessert

Prep time: 5 mins Cook time: 8 mins Total time: 13 mins

Ingredients:

1 cup creamy peanut butter
1 cup sugar
1 egg

Instructions:

Combine all ingredients and mix until smooth.

Drop by tablespoonfuls on baking sheet lined with parchment paper.

Bake at 350 for 6 to 8 minutes. Be careful not to over bake or the cookies will be too crisp.

Note:

You can roll dough into balls and dip fork tines in sugar and press traditional criss-cross pattern before baking.

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Diner-Style Meatloaf

In the 1950's diners were a popular place to go when you were cravin' classic and comforting tastes. Our Diner-Style Meatloaf recipe offers both of those, and it'll take you back to the "good old days" after just one bite!

Cooking Time: 1 hr

What You'll Need:

1 1/2 pound ground beef
3 slices white bread, torn into small pieces
1 small onion, finely chopped
1 egg
1/4 cup milk
1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons ketchup

What To Do:

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except ketchup; mix well. Press mixture evenly into a 9- x 5-inch loaf pan. Spread ketchup over top.
Bake 60 to 65 minutes, or until no pink remains and juices run clear. Remove from oven; drain and allow to sit 5 minutes. Slice and serve.

Notes:

If you prefer to pass on the ketchup, no problem! You can either use spaghetti sauce or just leave it plain.

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Boiled Chicken and Rice

INGREDIENTS:

4 cups water
2 cups brown rice
1 can cream of celery soup
1 12oz can chicken breast (canned)

DIRECTIONS:

Cook rice in water until water is just covering the top of the cooked rice in the pan. Add the soup (undiluted; the remaining water in the pan will do that), and canned chicken breast.

Number of Servings: 4

Recipe submitted by SparkPeople user DAVETHOME.

Easy Banana Orange Juice

For a frostier treat, freeze the bananas ahead of time.

INGREDIENTS:

3 cups cold orange juice
2 small, ripe bananas
2 to 3 tablespoons sugar (optional)
handful of ice cubes (optional)

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings

PREPARATION:

Place all ingredients in a blender and process until smooth.

The juice is best served immediately. If refrigerating for later use, shake or stir before serving.

www.about.food.com