Woolworth's No Bake Cheesecake 

This is an old recipe from Woolworth's. The original recipe calls for you to start 2 days before you want to serve this classic dessert. However, if you don't want to wait that long, you can cut down the wait time by about a day. You just need to make sure that you chill the dessert for several hours before cutting and serving.  

Ingredients

2 c. evaporated milk
3 c. graham cracker crumbs
4 Tbs. c. confectioners sugar
1 stick butter or margarine melted
1 (8 oz) lemon gelatin
1 1/4 c. boiling water
1 1/4 c. cold water
1 (16 oz.) pkg. cream cheese
2 c. sugar
1 1/2 Tbs. vanilla extract

Directions

The day before making this dessert, about 24 hours, place the evaporated milk, mixing bowl and mixer beaters in the refrigerator. They need to be cold to achieve the best results.

The next day, in a medium bowl, dissolve the lemon gelatin in the boiling water.  Stir or whisk for 2 minutes, or until the gelatin is completely dissolved. Pour in the cold water and stir to combine. Set aside and allow the mixture to cool until it is lukewarm. Do not allow the mixture to congeal. 

In a medium bowl, combine graham cracker crumbs, powdered sugar and melted butter.  Remove 2/3 cup of this mixture and reserve it for the topping. Press the rest of the graham cracker crumbs around the sides and bottom of a 9 x 13-inch cake pan.  Place the dish in the refrigerator until you are ready to pour in the filling.

In a large bowl, beat the cream cheese, and sugar together until light and fluffy. Add the vanilla extract and beat about 3 minutes more. Scrape the bottom and sides of the bowl at least once during the mixing time.

Remove the evaporated milk, mixing bowl and beaters from the refrigerator.  Shake the can of evaporated milk well, or stir it if it is already chilling inside the bowl. Beat the milk on high speed with your electric mixer for about 4 minutes, or until peaks form.  It should resemble meringue or beaten egg whites. 

Gently fold the lemon gelatin for about 30 seconds. Add the cream cheese mixture and gently fold in for another 30 seconds.   Pour into the chilled graham cracker crust. Sprinkle the 2/3 cup reserved graham cracker crust crumbs over the top.

Place back in the refrigerator and chill overnight before cutting and serving. 

If your evaporated milk does not seem to be stiff enough, add a package of instant pudding, or a package of unflavored gelatin to the evaporated milk.  

Another version of this recipe is to whip the lemon gelatin until light and frothy, just before adding it to the evaporated milk.  With an electric mixer, beat in the lemon gelatin and then the cream cheese mixture.

 

 

Pecan Pie

 Pecan Pie With Dark Corn Syrup

No matter how you pronounce the word 'pecan' they do make great tasting pies.  Here is our favorite recipe to make this delicious and easy dessert. 

If you were to buy this pie in a store or restaurant, it would cost you a lot more money than if you made it at home. 

Ingredients

1 c. dark corn syrup
3 eggs
1 c. sugar
2 Tbs butter or margarine melted
1 tsp. vanilla
1/8 tsp. salt
1 c. pecans, chopped
1 (9-inch) pastry shell, unbaked

Directions

Preheat oven to 400°.

In a large bowl, vigorously mix the dark corn syrup, eggs, sugar, butter, vanilla and salt together with a wooden spoon. You can also use a mixer if you want.

Stir in the pecans.

Pour the filling into the pie shell and bake for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. The outer edge of the filling should be set and the center slightly soft.

 

Macaroni, Pea and Cheese Salad 

Macaroni Pea Salad is so versatile. You can add all kinds of things to it and never serve it the same way twice. 

Ingredients

2 c. uncooked macaroni
1 sweet pepper, seeded and chopped fine
1 onion, chopped fine
1 carrot, peeled and shredded
1 to 2 ribs celery, chopped
2 hard boiled eggs (Optional)  chopped fine
1 dill pickle, (Optional) chopped fine
1 can peas, drained
8 oz. cheddar cheese, cut in small cubes
1 c. mayonnaise
1/4 c. sour cream
2 Tbs. vinegar
1 Tbs. prepared mustard
2 tsp. parsley
1 1/2 tsp. sugar
1 tsp. garlic, minced
1/4 tsp. salt
12 tsp. pepper

Directions

Fill a large pot with water and add 2 teaspoons salt.  Bring the water to a boil and cook macaroni according to package directions.  Drain. Place drained macaroni in a large bowl.

Add the pepper, onion, carrot, celery, dill pickle, peas and cheese. Stir to combine.

In a small bowl, combine mayonnaise, sour cream, vinegar, mustard, parsley, sugar, garlic, salt and pepper. Pour this over macaroni and stir to combine. Taste the salad and adjust the salt, pepper and vinegar if needed. 

Allow the flavors to marry for at least 20 minutes before serving for the best flavor.

Home-made Stuffing

 Easy Home-made Stuffing

 

It is easy to make your own stuffing mix, and it is a great way to use up that bread that would otherwise be thrown out.   Just save the ends or the dried out bread slices in a sealable bag and put in the freezer. When you want to make stuffing

Ingredients

12 to 14 c. dried bread, cut into cubes (You can use any bread you like best.)
1 1/2 c. butter
2 large onions, diced
4 to 6 stalks celery, diced small
1 1/2 Tbs.  poultry seasoning
2 tsp. thyme
1 tsp. seasoned salt
1 tsp. black pepper
1 Tbs. parsley
2 c. chicken stock or broth (more or less)
1 tsp. chicken bouillon or 1 bouillon cube (optional)*
cooked giblets (optional)

Directions

To dry the bread, arrange bread cubes on a cookie sheet and allow to air dry. Or you can bake the bread cubes at 250° for 45 to 60 minutes until they are dried out.  Remember to stir them occasionally.  Be sure to watch the bread cubes after 45 minutes to make sure they are not burning. Remove from oven and allow the bread to cool.   

Turn the oven temperature to 350°.

Place the bread cubes in a large bowl. Make sure the bread is very dry, or your stuffing will not be good at all.

In a large skillet over medium heat, melt the butter.  Sauté the celery and onion for about 5 minutes, or until tender.

Add the thyme, poultry seasoning, seasoned salt and pepper.

Pour in the chicken stock or broth. Heat and stir until it comes to a boil. Remove from heat.

Pour the mixture over the bread cubes and toss gently until well mixed.  Place the dressing into a large baking dish and bake 35 minutes or until heated through.  If you are baking a turkey, you can scoop the stuffing to fill the cavity inside the turkey.

* I often use the chicken bouillon to add some extra flavor in the stuffing.  Bouillon is added salt, so you may want to adjust the salt intake. 

**You can buy the broth or make your own.  To make your own, remove the neck and giblets from your turkey and put them in a saucepan.  Add enough water to make the stuffing and have extra to use when you make the gravy for the mashed potatoes.  Simmer them for about an hour or two until they are done. Add more water if needed. Then, what my mother did was cut up the giblets into small pieces and add them to the stuffing as well.

Make-Ahead Creamy Mashed Potatoes

There are some recipes that start out as holiday traditions and somehow become everyday family favorites. These mashed potatoes are one of them.

We originally made these potatoes for our holiday dinners. They were rich, creamy, and full of flavor, and everyone always looked forward to them. But my kids loved them so much that we couldn't save them just for the holidays!

Before long, I was making these mashed potatoes quite often for our regular family dinners. My kids were always volunteering to be the taste testers, and sometimes I think they would have been perfectly happy eating a big bowl of mashed potatoes and leaving the rest of the meal alone!

With butter, cream cheese, sour cream, and garlic, these potatoes are wonderfully creamy and flavorful without being difficult to make. And because they can be prepared ahead of time, they're just as useful for a busy weeknight as they are for Thanksgiving or Christmas dinner.

They're definitely a holiday favorite in our family! However, they're also too good to wait for the holidays. 

Ingredients:

5 lbs. potatoes  (I use what ever kind I find on sale.)
3 cloves garlic, peeled and whole
5 Tbs. butter, divided
1 (8oz.) pkg cream cheese, room temperature
1 c. sour cream
1/2 c. milk
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste

Directions: 

Wash, peel, and quarter the potatoes. Place the potatoes and whole garlic cloves in a large saucepan or stockpot and cover with cold water.

Bring the water to a boil over high heat. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and garlic well.

Return the potatoes and garlic to the pot. Add 3 tablespoons of butter.

Using an electric mixer or potato masher, mash the potatoes and garlic until they reach your desired consistency.

Add the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt and pepper.

Beat or mash until the potatoes are smooth and creamy.

If the potatoes seem too thick or dry, add a little more milk, a tablespoon at a time, until they reach the consistency you like.

Taste and adjust the seasonings as needed.

Transfer the mashed potatoes to a large baking dish and spread them evenly.

Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top of the potatoes.

Cover the dish tightly with foil or a lid and refrigerate until you're ready to bake.

When you're ready to serve, remove the potatoes from the refrigerator and let them sit at room temperature for about 20–30 minutes while the oven preheats.

Bake, covered, at 350°F for 30–35 minutes, or until the potatoes are heated through.

For a lightly golden top, remove the cover during the last 10 minutes of baking.

Serve hot and enjoy!

Tips for Best Results:

Use softened cream cheese. Let the cream cheese come to room temperature before mixing it into the potatoes. This makes it much easier to incorporate and helps prevent lumps.

Don't overmix. Once the potatoes are creamy and at the consistency you like, stop mixing. Overworking potatoes can make them gluey.

Season after adding the dairy. The cream cheese and sour cream mellow the seasonings, so taste the potatoes after everything has been incorporated and add more salt, onion salt, or pepper if needed.

Add milk gradually. Potatoes can vary quite a bit in how much liquid they absorb. Start with the ½ cup called for in the recipe and add more only if needed.

Keep them covered while baking. This helps prevent the potatoes from drying out around the edges.

Give yourself a little extra time. If the potatoes are very cold when they go into the oven, they may need a few additional minutes to heat completely through.


The Secret to Fluffier Mashed Potatoes

If you like especially light and fluffy mashed potatoes, try this extra step.

Fill a large bowl with cold water and add a little salt. After cutting the potatoes, place them in the cold water and let them soak for about 20 minutes.

Drain the potatoes well, then place them in a saucepan and cover them with fresh water. Cook as directed in the recipe.

This extra soaking step can help remove some of the surface starch and give you lighter mashed potatoes.

An important tip: Don't skip replacing the soaking water with fresh water before cooking.

Make-Ahead Instructions

These potatoes are perfect for making ahead.

Prepare the mashed potatoes completely, transfer them to your baking dish, and dot the top with the remaining butter. Cover tightly and refrigerate for up to 2 days before baking.

When you're ready to serve, bake at 350°F until hot throughout.

If the potatoes are very cold from the refrigerator, they may need a little additional baking time.

Can I Freeze These Mashed Potatoes?

Yes! These mashed potatoes freeze well because of the cream cheese, sour cream, and butter.

Prepare the potatoes as directed and place them in a freezer-safe baking dish or airtight container. Cover tightly and freeze for up to 1 month.

Thaw the potatoes in the refrigerator before baking.

After thawing, give them a good stir. If they seem a little dry, stir in a small amount of milk before baking.

Can I Make These Without the Garlic?

Absolutely. The garlic adds wonderful flavor, but you can leave out the whole garlic cloves if you prefer a more traditional mashed potato.

You can also reduce or omit the garlic powder.

Can I Make These Right Before Dinner?

Definitely.

After mashing and seasoning the potatoes, transfer them to a serving bowl and serve them immediately while they're hot.

For a holiday dinner, though, I especially recommend the make-ahead method. It frees up valuable stovetop and oven space and gives you one less thing to worry about when you're trying to get everything on the table.

Serving Suggestions:

These potatoes are perfect alongside all of your favorite holiday dishes:

Roast turkey
Baked ham
Roast beef
Homemade gravy
Green bean casserole
Glazed carrots
Corn
Stuffing or dressing
Dinner rolls
Cranberry sauce

And don't forget the gravy! These potatoes make an excellent base for a generous spoonful of homemade gravy.

How to Store Leftovers:

Refrigerate:  Transfer leftover mashed potatoes to an airtight container and refrigerate for 3–4 days.

Reheating:  Reheat gently in the microwave or in a covered dish in the oven. If they seem dry, stir in a splash of milk or a little butter before reheating.

Frequently Asked Questions:

Can I prepare these mashed potatoes the day before?
Yes. That's one of the best things about this recipe! Prepare the potatoes completely, place them in the baking dish, cover, and refrigerate. Bake them when you're ready to serve.

Why do my mashed potatoes sometimes turn gluey?
Overmixing can cause mashed potatoes to become sticky or gluey. Mash them just until they reach the consistency you like.

Can I use Yukon Gold potatoes?
Absolutely. Yukon Gold potatoes make exceptionally creamy mashed potatoes. Russets will give you a lighter, fluffier texture.

Can I add more cheese?
Of course! A little shredded cheddar stirred into the potatoes or sprinkled over the top before baking would make a delicious variation.

How can I keep mashed potatoes warm for dinner?
Once they're finished, keep them covered in a warm oven or in a slow cooker set to warm. If they begin to dry out, stir in a little warm milk and butter.

What Kind of Potatoes Are Best?

The wonderful thing about this recipe is that you can use whatever potatoes you find on sale.

For especially fluffy mashed potatoes, Russet potatoes are an excellent choice because they are high in starch. Yukon Gold potatoes make wonderfully creamy and naturally buttery mashed potatoes.

You can also use a combination of potatoes.

 

 

 

Wash, peel and quarter the potatoes. Place the potatoes and garlic cloves in a large saucepan and cover with water.  Bring to a boil over high heat.  Turn the heat to low and simmer for 15 to 20 minutes, or until tender. Drain.

With an electric mixer, or by hand, mash the potatoes, garlic cloves and 3 tablespoons butter. 

Add the cream cheese, sour cream, milk, garlic powder, onion salt and pepper. Beat until you have the right consistency that you like for mashed potatoes.  If the potatoes are too dry, add more milk. Taste the potatoes to see if you need more seasoning.

Transfer to a large baking dish. Cut off pieces of the remaining 2 tablespoons butter and place on top of the potatoes. Cover with foil or a lid and refrigerate until you want to serve them. Remove from the refrigerator. Bake at 350° for 30 to 35 minutes, or until heated through.

You can also freeze this dish, and it will keep up to 1 month. Just thaw in the refrigerator before baking.

If you want fluffy mashed potatoes, try this.  Fill a bowl with cold water. After cutting the potatoes, place them in the cold water along with some salt.  Allow the potatoes to sit and soak for about 20 minutes. Drain. Then, fill a saucepan with fresh water. Begin cooking the potatoes as directed above.

You can also make these potatoes just before your dinner.  After they are mashed to the right consistency and tasting as you like, transfer them to a bowl and serve immediately.

Moist Turkey With Bacon in a Paper Bag

Baking a turkey in a paper sack or bag is a recipe that we got from watching the weatherman on our local CBS station, many years ago. It makes the best tasting turkey! The meat stays moist and tender, especially if you put with the bacon over the top.

Ingredients

1 Turkey
Salt and pepper
Garlic powder
Bacon

Directions

Prepare the turkey by removing the giblets and washing the bird. 

Sprinkle the inside cavity and the outside of the turkey with salt, pepper and garlic powder if desired.

Stuff the bird's cavity and neck area with the stuffing you like best. I make the traditional stuffing, but some put in vegetables like celery and onions. Then, after the cavity is full of stuffing, I usually put a slice of bread to cover the cavity and to keep the stuffing from falling out.

Place strips of bacon over the top of the breast, legs and thighs.  See note * below

Carefully place the turkey inside the brown paper bag.  If the bird is bigger than the bag, then you may need to use two bags, fitting the open ends together. I usually place the bag on a rack that fits inside the roaster, so the bag does not sit in the juices.

Staple the opening of the shut and place the bag in a roasting pan. Place the roasting pan in the oven.

Set the oven to 350°, and roast the turkey, allowing about 20 minutes per pound. Cook until the drumstick wiggles freely and juices run clear from the breast.   However, if you want an even better tasting turkey, bake the turkey at 250° for one hour.  Then turn the oven temperature down to 190° to 200° and cook for 8 to 15 hours, depending on the size of your turkey.

If you want crispy bacon, wait until the turkey is almost fully cooked.  Open the paper bag along the top, so the bacon is exposed. Continue baking until the turkey is done, and the bacon is crispy.

Remove from the oven and allow the turkey to rest for 20 minutes before carving.

Notes:

* Some say to roast the turkey with the breast on the top, while others say to have the breast underneath for a juicier bird. I think it is all individual preference. I have done it both ways. The bacon keeps the meat juicy and tender.  

If you can, bake the turkey at the lower temperature.  It takes a lot longer, but in the end, you will have a moist, tender, delicious tasting turkey with a hint of bacon.

 Two Homemade Pumpkin Pies With Crust

Growing up, it was always my job to make the pumpkin pies. I am still the only one who will make a pie at our house with the traditional pastry crust. My son makes the cherry pie with an easy, spicy crust. I will be sharing that crust recipe shortly. Please note that it will also work to make a pumpkin pie as well.

Pie Crust Ingredients Makes 2

3 c. flour
3/4 tsp. salt
2 Tbsp. white sugar
1 c. shortening or lard
6 to 8 Tbsp. cold water

Pumpkin Pie Ingredients

4 eggs
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 (29 oz.) can pure pumpkin
2 (12 oz.) cans evaporated milk

Directions

Preheat the oven to 350°. 

Make the pie crust first. 

In a bowl, mix the flour, salt and sugar together.  

Add the shortening. Using a pastry knife or two knives held together, cut the shortening into the flour until it resembles small peas. 

In a small bowl, beat the egg, vinegar and water together. Pour into the flour mixture and mix with a fork until a soft dough forms. If the dough is too wet, add some flour. Try about a teaspoon at a time to get it to the right consistency. If the dough is too dry, pour in a small amount of water. You want to lightly mix until the dough sticks together. It is important not to over mix or the dough will be tough. Wrap in plastic wrap or place in a plastic bag and put the dough in the refrigerator for about an hour for easier rolling.

Divide the dough in half.

On a lightly floured surface, roll out one ball of dough into a 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan. Carefully unfold dough, so it covers the bottom and sides of the pie pan.  Trim crust to 1/2 inch from the edge of the pan, then crimp or flute the edge. Repeat with the second crust.

Pierce the bottom of the crust with a fork.

Bake pie crusts at 350° for 8-10 minutes. Remove from the oven.  This prevents the crust from being soggy. 

While the crust is baking, it is time to prepare the pumpkin filling.

In a large bowl, beat the eggs until they are lemon colored. Mix in the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, and cloves. 

Stir in the pumpkin and mix well.

Slowly pour in the evaporated milk, stirring as you pour until thoroughly combined.

Pour evenly into the two slightly prebaked pie shells.  

Sprinkle cinnamon over the top of each pie if desired.

Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool and serve with whipped cream. 

If you want to, you can use all white sugar to make the pie. It turns out just as good.