Strawberry Snowball Cake

Ingredients:


1 1/2 large angel food cake (break into small pieces)
2 small boxes of strawberry jello
2 pkgs. dream whip
1 c. sugar
1 c. boiling water
1 qt. of frozen strawberries
Mix jello in 1 1/4 c. cold water and then add sugar and 1 c. boiling water. Mix well, put into refrig. stir in fruit (drained) allowed to thicken.
cool whip
coconut

Directions:

Whip 2 pkg of dream whip according to directions on box except omit flavoring.

Fold into jello mixture; then line a pan (bowl) with wax paper or plastic wrap.

To put layers together:

Start with cake pieces and make one layer of cake; then fruit mixture, then cake. (Start and end with cake).  Chill over night. Turn it out and cover with dream whip  or cool whip.

Sprinkle with coconut.

Note:

I line a bowl with plastic wrap and then layer as per directions.  When you turn out the cake it is in the shape of a ball.  Frost with whipped topping and sprinkle with coconut, if desired.

Cookbook Project

Original Sloppy Joes

ORIGINAL SLOPPY JOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buckley Estate in Garland, Texas in 1994.

Ingredients:

2 pounds lean ground beef
1 cup ketchup
1 cup water
1 tablespoon cider vinegar
1 white onion chopped
1 green pepper chopped
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard

How to make it:

Sauté onion and green pepper in skillet until tender.

Add ground beef and brown well.

Drain well then add remaining ingredients and simmer covered for 30 minutes.

Serve on buns.

www.grouprecipes.com

Butter Pecan Banana Cake

Ingredients:

1 package Duncan Hines® Classic Butter Golden Cake Mix
4 large eggs
1 cup mashed ripe banana
¾ cup vegetable oil
½ cup sugar
¼ cup milk
1 tsp. vanilla extract
2 cups chopped toasted pecans, divided
1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

Baking Instructions:

Preheat oven to 350°F. Grease and flour 10-inch Bundt® pan or tube pan.
Combine cake mix, eggs, banana, oil, sugar, milk and vanilla in large bowl.

Beat with an electric mixer at medium speed for 2 minutes. Stir in 1 cup pecans by hand.

Pour batter into prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.

Spread frosting on cake and top with remaining pecans.

www.duncanhines.com

Apple Butter Pumpkin Pie

Ingredients:

3 eggs
  1 cup canned pumpkin
  1 cup apple butter
  3/4 cup packed brown sugar
  1 can (5 ounces) evaporated milk
  1/3 cup milk
  1 teaspoon vanilla extract
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/8 teaspoon each ground ginger, cloves and nutmeg
  1 unbaked pastry shell (9 inches)
  Whipped cream, optional

Directions:

In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.

Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary.

Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Yield: 6-8 servings.

www.tasteofhome.com

Mennonite Scrambled Eggs (Ruhrei)

This is a different and delicious way to make Scrambled Eggs, my MIL used to make them this way and we loved them! Very creamy. She said originally they used to make eggs this way to stretch the eggs further when feeding a large family, now we just make them because we like them! From the Mennonite Cookbook. *Caution: These eggs are of a very creamy and different texture and need to be fully cooked and set through.


INGREDIENTS:

4 tablespoons flour
6 eggs
1⁄2 teaspoon salt
1⁄3 cup milk
1 1⁄2 tablespoons butter

DIRECTIONS:

Mix the flour and milk into a smooth paste, making sure there are no lumps.

Add the eggs and salt and mix well into a thin batter.

Melt butter in frying pan. Pour in egg mixture and fry over medium heat. Cut and turn with spatula until firm and COMPLETELY cooked through. Serve hot.

Shredded cheese, green onion, fresh black pepper may be added on top if desired.

www.food.com

Sweet Tea

McDonald's Copycat Recipe

Makes 1 Gallon

Ingredients:

4 cups boiling water
3 extra large (Family Size) or 9 regular tea bags (Orange Pekoe Lipton brand offers great flavor and easiest to find.)
1- 1/2 cup sugar (use an artificial sweetener for ‘light’ or ‘diet’ version)
large 1 gallon pitcher

Directions:

Bring 4 cups of water to a boil, pour into 1 gallon pitcher. Add sugar and stir to dissolve. Add three tea bags to the pitcher.  Let them infuse the water for at least fifteen minutes. (The longer, the stronger!) Although, do not allow your water to completely cool. Gently squeeze excess water from the tea bags and remove.

Finish by filling with cool water to 1 gallon line. Stir well. Refrigerate to chill or serve immediately over a large glass of ice.


Bopp - McDonald's at Home

Southern Sweet Iced Tea

INGREDIENTS:

6 regular tea bags (2 Family Size tea bags)
1⁄8 teaspoon baking soda
2 cups boiling water
1 1⁄2-2 cups sugar
6 cups cold water

DIRECTIONS:

In a large glass measuring cup, place the tea bags and add the baking soda.

Pour the boiling water over the tea bags.

Cover and steep for 15 minutes.

Take out the tea bags and do not squeeze them.

Pour the tea mixture into a 2-quart pitcher; add the sugar.
Stir until the sugar is dissolved.

Add in the cold water.

Let cool; chill in the refrigerator and serve over ice.

www.food.com

Old Fashioned Tea Cakes

Ingredients:

1 cup white granulated sugar
1 cup powdered sugar
2 sticks real butter, softened
1 cup oil
2 eggs beaten
2 tsp vanilla
4 1/2 cups plain flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cream of tartar

Directions:

Preheat oven to 325°F.
Cream sugars, butter and oil. Add beaten eggs and vanilla. Mix. Add dry ingredients and mix well. Mixture will be thick. Drop by Teaspoon onto cookie sheet.

Bake for 12-15 minutes. Do not overbake.

While still warm, sprinkle with powdered sugar.

www.cooks.com

Butter Cookies

INGREDIENTS:

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon Kosher salt
1½ sticks (3/4 cup) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla

INSTRUCTIONS:

Preheat oven to 350º F.

Add flour, baking powder, and salt to a medium bowl. Whisk to combine. Set aside.

Cream together butter and sugar until light and fluffy, about 3 minutes. Add egg until well-combined. Slowly spoon in flour mixture mixing on medium speed until well-combined, then add vanilla and mix just until combined.

Scoop cookie dough by the tablespoon onto a large baking sheet, leaving about 2-inches between each cookie.

Press down on cookie dough ball lightly with the palm of your hand or the bottom of a glass until about ½-inch thick.

Bake 10-13 minutes until lightly browned.

Cool completely.

NOTES:

For the roundest of cookies, you can roll them between your palms before dropping onto the baking sheet. Then, lightly press as directed before baking.

Add a Pinch- Robin Stone