Month: October 2010

Sweetheart Cherry Pie


This was one of my son’s favorite recipes as a child. He loved cherries and anything made with cherries. Actually he still does! This is a really easy dessert to make and will surely please the men in your life, too.


Ingredients

  • 1 can cherry pie filling
  • 1/2 teaspoon almond extract
  • 6 Tablespoons powdered sugar
  • 1/2 cup shredded coconut
  • 1 8 ounce package cream cheese
  • 1 cup heavy cream
  • 1 graham cracker crust

Directions
Combine cherry pie filling, coconut and almond flavoring. Beat cream cheese until fluffy. Whip cream, adding the powdered sugar as you whip it. Blend the whipped cream and cream cheese together. Gently fold in the cherry pie mixture. Pour into crust. Chill until firm.

Nani’s Favorite Coconut Diamond Bars

Coconuts
Coconuts
There is nothing like a pan of bars! Here is an old favorite recipe of mine . These are perfect for parties, potlucks, or just ‘because’. The crust is crispy and the top is chewy. So many bar recipes have chocolate in them and this is a great non-chocolate recipe. It’s one of my oldies but goodies.


Ingredients

  • 6 Tablespoon butter, softened
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 2 eggs
  • 1 teapoon vanilla
  • 1 cup brown sugar
  • 2 Tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 1/2 cup nuts, chopped

Directions
Cream together the butter, sugar, and salt, and 1 cup flour. Pat into the bottom of a 9×9 inch pan. Bake at 350 degrees for 15 minutes or until lightly browned.
While the first layer is baking, beat eggs slightly, add vanilla and brown sugar, beating just until blended. Add the 2 tablespoons flour and the 1/2 teaspoon salt. Stir in coconut and nuts. Spread over baked layer. Bake about 20 minutes longer. Cool and cut into diamonds.

My Mom’s Old Fashioned Chocolate Pudding

Chocolate Pudding
Chocolate Pudding
This was a favorite recipe of my Mom’s. She used to make it for us for dessert. It was always a treat to have and so much better than store bought pudding. It is easy too. This is really an old fashioned dessert.

Ingredients

  • 1 cup flour
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 Tablespoon Cocoa
  • 1/2 cup milk
  • 1 cup nuts, chopped
  • 2 Tablespoon melted butter
  • 1 cup brown sugar
  • 4 Tablespoon Cocoa
  • 1 3/4 cup hot water

Directions
Mix together flour, sugar, baking powder, salt, sugar and 2 tablespoon cocoa. Add milk, melted butter and nuts. Pour this mixture into a 9 inch square pan. Mix the brown sugar and 4 tablespoon cocoa together and sprinkle over top of mixture in pan. Pour hot water over all of this. Bake @ 325 degrees for 45 minutes.

Kung Pao Chicken

This favorite recipe of mine was given to many years ago by a friend. It is easy and very, very good.

Ingredients

  • 2 whole chicken breasts, cut into cubes
  • 1/2 teaspoon crushed red peppers
  • 2 teaspoons ginger root, minced or 2 teaspoons ground ginger
  • 1 bunch green onions, cut in 1 inch lengths
  • 1 cup dry roasted peanuts
  • 2-3 cups cooked rice

Marinade:

  • 2 tablespoons Aji Mirin
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 2 teaspoons ginger root, minced or 2 teaspoons dry ginger

Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons Aji Mirin
  • 2 tablespoons sugar
  • 1 tablespoon vinegar

Directions

Mix marinade ingredients and marinade chicken for 15 minutes. Mix sauce ingredients together. Heat oil in wok with the crushed red peppers. Add the chicken and ginger. Stir fry until chicken is done. Add sauce and cook until chicken is coated with a caramel like glaze. Remove from heat and add onions and peanuts. Serve over rice.

Everyone’s Favorite Cheesy Hashbrowns

Everyone loves these potatoes and this has become my familly’s favorite recipe for them. I’m sure there are several versions, but I highly recommend this one.

Ingredients

  • 1 package frozen shredded hash browns (Mrs Dell’s is good), thawed
  • 1/2 cup melted butter
  • 2 cups sour cream (1 pt)
  • 1/2 cup milk
  • 1 can cream of chicken soup
  • 2 cups grated cheddar cheese
  • 2 to 3 cups crushed corn flakes
  • 2 tablespoons melted butter

Directions
Coat bottom of 9×13 glass pan with 1/2 cup melted butter. Mix sour cream, milk and chicken soup in bowl. Layer 1/2 of the hash browns, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers. Sprinkle top with crushed corn flakes. Drizzle with the 2 tablespoons of melted butter. Bake for 1 hour @ 350 degrees.

Holiday Cranberry and Walnut Coleslaw

Cranberry Walnut Salad
Cranberry Walnut Salad

This is a favorite recipe of mine for the holidays. It is colorful and delicious. I first had this at my friend Nancy’s house. I could not stop eating it. I requested the recipe from her and love to make it for Christmas because of the colors and because it can easily be made up ahead of time.

Ingredients

  • 1/3 cup cider vinegar
  • 1/3 cup vegetable or olive oil
  • 1/3 cup sugar
  • 1 teaspoon celery seed
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried cranberries (Craisins)
  • 1/4 cup red onion, thinly sliced

Directions
Mix vinegar, oil, sugar, and celery seed together for the dressing. In a large bowl, combine the remaining ingredients. Add dressing and toss thoroughly. Cover and refrigerate about 3 hours before serving. This slaw will keep about 5 days, covered and refrigerated.

Categories
My Favorite Recipes

Nani’s Vegetarian Baked Beans

Baked Beans
Baked Beans
This is a favorite recipe of mine for home made baked beans. These are the real thing, made from scratch. They are surprisingly easy. It just takes a little pre-planning. I like to get them in the crockpot the night before. They can cook all night and day and be ready for an afternoon picnic.

Ingredients

  • 3 cups dry navy beans (or your favorite combination of beans)
  • 9 cups water
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1 cup brown sugar
  • 1 cup Catsup or BBQ Sauce
  • 1 cup water
  • 2 teaspoons dry mustard
  • 2 Tablespoons dark molasses
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Dash of liquid smoke
  • 1 Tablespoon chili powder
  • Dash crushed red peppers

Directions

Bring the 9 cups of water and the beans to a boil, simmer for 30 minutes. Turn off the heat and let stand for 1 1/2 hours. Drain beans and put in crockpot with the remaining ingredients. Cook on low for 12 to 20 hours. Time will vary with each individual crockpot.

Nani Tip
Use any or all of the seasonings listed. Or add your own favorite combination.

Spinach Dip Supreme

This is everyone’s favorite recipe for spinach dip. No recipe collection would be complete without it. I love to serve it in a hollowed out round loaf of bread. Use the cut-out pieces of bread and fresh veggies for dipping.

Ingredients

  • 1 package frozen chopped spinach, thawed and well drained
  • 1 can water chestnuts, chopped
  • 1 package Knorr vegetable soup mix (dry)
  • 1 cup sour cream
  • 1 cup mayonnaise

Directions
Combine all ingredients. Chill and serve with bread and veggies.

Easy Thai Lettuce Wraps

Lettuce Thai Wraps
Lettuce Thai Wraps
My daughter gave me her favorite recipe for lettuce wraps and I have to admit ,they are super easy and good. These make great appetizers or a good low calorie main meal. I like them served at room temperature.

Ingredients

  • 1 pound cooked chicken breast, finely chopped
  • 1 can water chestnuts, chopped
  • 1/2 cup chopped peanuts
  • 1 bunch green onions, chopped
  • 1/2 to 3/4 cup Bangkok Padang Peanut Sauce
  • 1 head iceberg lettuce, divided into leaves

Directions
Mix chicken, water chestnuts, peanuts, and green onions. Add enough peanut sauce to moisten chicken mixture to your liking. Serve with lettuce leaves.