- 1 can warm beer
- 3 C self rising flour
- 3 Tbsp sugar
Mix all together & put in loaf pan. Bake @ 375 for 1 hour. Butter as soon as it comes out of the oven.
from Clara Schreck
“Holiday” Cheese Ball
- 2 (8 oz) cream cheese
- 8 oz can crushed pineapple, drained
- 1 C chopped pecans
- 1 bunch green onions, finely chopped
- 1/2 green pepper, finely chopped
- 1 Tbsp seasoned salt
Soften cream cheese in a bowl & add drained pineapple, salt, diced onions, & green pepper. Add 1/2 C pecans. Mix well & form into a ball. Roll the ball in the remaining pecans. Refrigerate for 2 hours or more. Serve with crackers.
from Janice Rehm
Wrapped Water Chestnuts
- 2 cans whole water chestnuts
- 1 lb of bacon, cut into 3-4 pieces
Wrap bacon around water chestnuts & secure with a toothpick. Bake @ 350 for 30 minutes.
Sauce
- 3/4 C ketchup
- 1/3 C brown sugar
- 1/3 C sugar
Simmer in saucepan until sugars melt. Put water chestnuts & sauce in electric skillet & simmer. Serve warm.
from Clara Schreck
Sugar Cookie M&M’s Bars
- 1 pouch sugar cookie mix
- 1/2 C butter, softened
- 1 egg
- 1 C red & green M&M’s
- 1 C white vanilla baking chips
Heat oven to 350. Spray bottom of 13X9 pan with cooking spray. In a large bowl, mix cookie mix, butter, & egg with a spoon until soft dough forms. Stir in 1/2 C of the candies & baking chips. Press dough in bottom of pan. Sprinkle with remaining candies over the top. Bake 22-24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Pizza Pasta Salad
- 3 C penne pasta, cooked & cooled
- 4 tomatoes chopped
- 12 slices hard salami, chopped
- 1 C finely shredded italian cheese blend
- 1/2 C sliced fresh basil
- 1/2 grated parmesan
- 1/2 italian dressing
Combine ingredients. Refrigerate 1 hour.
Pizza Pinwheels
- 1 can refrigerated crescent rolls
- 2 Tbsp grated parmesan cheese
- 1/3 C finely chopped pepperoni
- 2 Tbsp finely chopped bell pepper
- 1/2 C shredded italian cheese
- 1/2 C pizza sauce
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough & separate into 4 rectangles, firmly press the perforations to seal. Sprinkle parmesan cheese, pepperoni, pepper, & italian cheese over each rectangle. Starting with one short side, roll up each rectangle, press edge to seal. With serrated knife, cut each roll into 6 slices, place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from the cookie sheet. Serve warm with warm pizza sauce for dipping.
Savory Ranch Chex Mix
- 9 C Chex cereal (corn, rice, wheat, or combination)
- 2 C small pretzel twists
- 2 C bite- size cheese crackers
- 3 Tbsp margarine or butter, melted
- 1 pkg dry ranch dressing
- 1/2 C grated parmesan cheese
Mix cereal, twists, & crackers in a large resealable plastic bag. Add remaining ingredients & seal the bag. Shake until well mixed. Makes 13 C snacks.
Caramelized Crispy Snack Mix
- 9 C rice Chex cereal
- 9 C corn Chex cereal
- 2 C packed brown sugar
- 1 C butter or margarine
- 1/2 C light corn syrup
- 1/2 tsp baking soda
- 2 C M&M’s
Heat oven to 250. Spray roasting pan with cooking spray. Place cereal in pan. In a 3 quart saucepan mix the brown sugar, butter, & corn syrup. Cook 8-9 minutes over medium-high heat,until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in baking soda. Pour over cereal in pan, stir gently until well coated. Bake 40-50 minutes, stirring very 15 minutes, until coating is set. Cool 5 minutes. Stir in M&M’s. Spread mixture on waxed paper. Cool 10 minutes. Break into pieces. Store in container with tight fitting lid.
Breakfast Casserole
- 1 bag (12 oz) frozen shredded hash browns, thawed
- 1/2 C butter, metled
- 4 eggs
- 1/2 C milk
- 1 pound bacon, cooked & crumbled
- 1 1/2 C shredded mild cheddar
Squeeze excess moisture from potatoes. Mix potatoes and melted butter. Press into 13X9 pan coated with cooking spray. Bake at 425 for 25 minutes. Remove from oven. Sprinkle bacon & cheese over potatoes. Beat together eggs & milk. Pour egg mixture over meat & cheese. Back an additional 30 minutes or until set.
Frosty Freeze Pie
- 8 oz cream cheese, softened
- 7 oz jar marshmallow cream
- 1 C sherbet, softened
- 2 C cool whip
- 8″ graham cracker crust
Combine cream cheese & marshmallow cream, mixing at medium speed until well blended. Add sherbet & mix well. Fold in whipped topping. Pour into crust & freeze until firm.
from Clara Schreck