Spicy Cheese Whiz 

Sometimes, we will make Spicy Cheese Whiz, put it on crackers and that will be our supper.  It is a wonderful treat with simple ingredients.  But Spicy Cheese Whiz is great on so many other foods as well. You can serve it with nachos, enchiladas, tacos or use it with macaroni.  You can omit the hot peppers, or add as many as you like. We always use a variety of different cheeses in ours as well. Experiment with what you like best.

Ingredients

1 1/2 pounds cheese, cubed (We use American, Cheddar, and or Pepper Jack Cheese)
2 cups evaporated milk
2 or more hot peppers, chopped (optional)
1 pkg. cream cheese
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard
3 beaten eggs

Directions

Beat the eggs in a small bowl. Set aside

Place the cheese in a medium, large heavy saucepan. Pour in one can of evaporated milk and add the hot peppers.  Cook and stir over low heat, cook and stir until cheese is melted.  

Pour in the other can of evaporated milk, salt, and dry mustard. Mix well. 

Add the cream cheese and stir until melted.

Remove from heat. Pour a tablespoonful of cheese sauce into the eggs, beating well as you add the cheese. Add at least 3 tablespoons of the cheese sauce into the eggs to temper them. If you don't do that, they will cook in the cheese, and you will have pieces of egg instead of a smooth cheese spread or dip. Pour the tempered eggs into the cheese, stirring constantly. 

Return the heat to low.  Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. 

You can use immediately or allow it the cheese to cool. If you want to let it cool, remember to stir it frequently. This will prevent a skin from forming on the top. To store, place in a container with a tight-fitting lid and place in the refrigerator. It can last up to 2 weeks, although ours is gone long before then.

Turkey Pocket Sandwiches

Turkey Pocket Sandwiches or Pasties

If you have leftover turkey or chicken, you can create a delicious meal by making pocket sandwiches or  pasties. They consist of turkey meat and vegetables in a pastry pocket.  You can make these ahead of time for a quick meal. Simply heat them up and take them on the go. Or serve them for dinner with leftover gravy, or fresh make gravy.

Although this recipe uses a pie crust for the outside, you don't have to. You can use crescent rolls, home-made pizza dough, or biscuit dough. You can change out the vegetable ingredients and add something else. Some recipes call for rutabaga.  Other recipes use cheese inside the pocket sandwiches. There are so many variations.

This recipe is a good way to use those Thanksgiving leftovers, so be creative!

Ingredients

Dough

3 1/2 c. flour
1 tsp. salt
1 c. shortening
6  to 8 Tbsp. water

Filling

1 1/2 c. carrots, chopped
1 Tbs. water
4 Tbs. butter or margarine
2 tsp. chicken bouillon or 2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1 onion, chopped
1 to 2 ribs celery, chopped fine
1 lb. turkey or chicken, cooked and shredded
Salt and pepper (to taste)

Directions

Preheat oven to 375°.

Make the dough for the pocket sandwiches or pasties.   

In a large bowl, mix the flour, and salt together. Cut in the shortening with a pastry knife or two knives held together.  You'll want the shortening to be about the size of small peas. 

Add the water, 1 tablespoon at a time, stirring with a fork until a dough forms.  The amount of water you use depends on the humidity. On dry days, you may need more water to for the dough. While on humid days, you will probably use less water.  Don't work the dough too much or the crust will be tough. Place the dough in a plastic bag and place in the refrigerator until ready to use.

In a small saucepan combine add the water, butter, and chicken bouillon. Stir until the butter melts and the bouillon is dissolved. 

In a large bowl, combine meat, carrots, potatoes, onion, celery and turkey or chicken meat. Season with salt and pepper. 

Remove the dough from the refrigerator and divide it into six or four pieces. Shape the dough into a round ball. On a lightly floured surface, roll each ball into a 6-inch circle. If you are making four pasties, divide the dough into fourths. Roll each ball into a 10-inch circle.

If making 6 pasties, place approximately 1 cup filling on one one side of the dough. Draw the other half of the pastry over the filling. Crimp edges to seal in filling with your finger or the tines of a fork. Cut a small hole in the top of the pasties to allow the steam to escape. 

Or if you are making four pasties, divide the filling into 4 portions. Place the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. 

Bake 1 hour at 375°.

 

Butterscotch Sweet Rolls

 Grandma Ann's Butterscotch Sweet Rolls

My grandmother made the best sweet rolls and this is one of her recipes. She was always baking for her large family. Her Butterscotch Sweet Rolls were light, fluffy and delicious! I must admit, butterscotch is one of my favorite flavors.  

Ingredients

2 pkg, yeast
2/3 c. warm water
1 Tbs. sugar
3 c. milk
1/3 c. milk
3 eggs beaten
1 1/2 tsp. salt
2/3 c. sugar
6 to 8 c. flour

Filling

1/2 c. butter, softened
1 1/2 c. brown sugar
1 Tbs  cinnamon

Butterscotch Glaze

1 1/2 c. brown sugar
1/2 c. butter
1/2 c. boiling water
1 lb. pecans (optional)

Directions

Grease three 13 x 9 inch pans.  Set aside

Mix the yeast, warm water and sugar together in a large bowl. Place in a warm location for 10 minutes, so the yeast can bloom and grow. 

Pour the milk into a small saucepan.  Heat the milk to scald. Do not boil.  Add the butter to the warm milk.  The butter does not have to melt. You just want it softened. Cool to lukewarm. 

Add the milk, butter, eggs, salt, sugar and 2 cups of flour.  Beat well with a wooden spoon for about two minutes. Gradually add the rest of the flour until you have a soft dough. Turn the dough out onto a floured board or countertop and knead for 10 minutes.  Add more flour as needed to keep the dough from sticking. 

Grease the bowl you used to make the dough in and place the dough inside.  Turn the dough over to coat the other side with grease. Cover with a sheet of plastic wrap, or a lint-free dishtowel. Place in a warm location. Let rise until doubled.

Punch dough down. Let rise again until doubled. 

Turn out on a lightly floured surface and divide into 3 balls. Allow the dough to rest as you prepare the glaze for the rolls. 

Mix brown sugar, butter and boiling water until sugar is dissolved, and the butter is melted. . Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.

Roll out each ball into a rectangle that is 1/4 inch thick on a lightly floured surface.

Brush the surface with a third of the softened butter.   

In a small bowl, combine the brown sugar and cinnamon to make the filling. Sprinkle a third of the cinnamon sugar over the top of the butter. 

Roll up the dough and pinch the seam shut. Cut into 1/2 inch slices. Use a sharp knife or dental floss to cut the dough easily.  Place the dough, cut side up, in the prepared pan, on top of the brown sugar, butter and water. . Repeat with the rest of the dough. Do not crowd the rolls.  We usually place our rolls in rows of 4 across the width of the pan. 

Place the pans in a warm location and allow the rolls to rise until doubled in size.  Depending on the size of your oven, put 1 or 2 pans in a warm location to rise first. Keep the other pans in a cooler location, so you can bake them right after the other ones come out of the oven.

Bake at 350° for 20 to 25 minutes.  Remove the pan from the oven  

Wait for 1 to 2 minutes, then invert the pan onto a cookie sheet or large platter. 

Repeat baking and inverting steps with the other pan or pans.

Allow to cool at least a little bit. Serve and enjoy.

 Turkey Noodle Soup

Cleaning the meat off the turkey bones if a daunting task that seems to take forever.  So instead of standing at the counter trying to get all the meat off, why not make some great tasting Turkey Soup.   We often make homemade bread with this meal for the best tasting meal.

Ingredients

1 turkey carcass from a 12-pound or larger turkey
4 quarts water
1 onion, diced
2 to 3 large carrots, chopped fine
2 to 3 ribs celery, chopped fine
2 bay leaves
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 oz or 5 cups egg noodles, uncooked
Cut up turkey meat if you want more than what fell off the bones
Salt and pepper

Directions

Place the turkey carcass into a large pot. If it does not fit, you may need to cut the carcass up into pieces.  Pour in the water and bring to a boil. Cover and reduce the heat to low. Simmer the turkey bones for 1 to 2 hours. The longer you simmer the bones, the better the soup will taste.  You'll want the meat falling off the bones. Remove the turkey carcass. At this point, you may want to remove the turkey meat from the broth and allow it to cool, so you can cut it up into smaller pieces. Then strain the liquid to make sure all the bones are removed from the soup. 

Measure 8 cups of broth out for your soup.  Place the rest of the broth in the refrigerator to use for other dishes.  Pour the 8 cups broth back into the pot.

Add the chopped up turkey meat, onion, carrots, celery, and bay leaves. Add salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 hour.

Stir in the egg noodles. Continue to simmer, uncovered, until the noodles are tender. Taste and add salt and pepper if needed.  Serve and enjoy!

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.