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Friday, April 15, 2011

Vicki's Spinach Strawberry Salad with Poppyseed Dressing

  • Spinach
  • Strawberries (sliced)
  • 1 Sweet onion (sliced)
  • Walnuts
1/2 c Mayonnaise
2 T. Vinegar
1/3 c Sugar
1/4 c Milk
2 T Poppyseeds

Put dressing in a jar. Cover and Shake until blended. Dressing keeps several days in fridge.

Tuesday, March 15, 2011

Sis' Buttermilk Syrup

1.5 sugar
.75 buttermilk
.50 butter
2 Tlbs corn syrup
1 tsp baking soda

TL’s Notes: Caramel Syrup… the son-in-laws love this one… what’s not to love! This is great on ice cream too!!

Combine these 5 ingredients in a pot much larger than expected to need, bring 7 min. stirring constantly-will froth a lot, remove from heat then add 2 tsp vanilla.

Keep refrigerated until ready to serve, then heat to thin syrup.

Monday, March 14, 2011

Classic Sour Cream Coffee Cake

TL's Notes: 3/14/11 Sis made this this weekend when we went over for the Love and Respect Seminar at Bethel Church. It was to die for... Greg loved it! I will make it for small group next week and hopefully remember to take my own picture!!

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

cup packed brown sugar
cup chopped pecans
1 1/2
teaspoons ground cinnamon

Coffee Cake
cups Gold Medal® all-purpose or whole wheat flour
1 1/2
teaspoons baking powder
1 1/2
teaspoons baking soda
teaspoon salt
1 1/2
cups granulated sugar
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1 1/2
cups sour cream

Light Brown Glaze
cup butter
cups powdered sugar
teaspoon vanilla
to 2 tablespoons milk
  1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  2. In small bowl, mix all Filling ingredients; set aside.
  3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.


     6.    Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Makes 16 servings

Wednesday, February 2, 2011

Mommy’s Snicker Salad

From the Kitchen of Judy Barnes 9/12/10

6-12 apples (I like to get red ones & green ones if they're at a descent price)

3 oz pkg (for 6 apples...or 2 3-oz pkgs for more apples) vanilla instant pudding

8 oz (or more for more than 6 apples) cool whip
Snickers candy bars (I usually use one pkg of those little ones per 6 apples).

Cut up Snickers in bitesize pieces.  Cut up apples same.  Sprinkle pudding over apples.  Add Snickers.  Add cool whip.  That's it!  I usually cut up the Snickers b4 the apples, as the apples brown rather quickly. 

I have used the bigger Snickers b4, but don't think there's as much surface chocolate on them as there is on the little ones, and I like more chocolate.  So you see, you can really just do whatever you want....   enjoy....   mom

TL's Notes: The reason you want more chocolate per snicker bite, is that if the chocolate is not there, it has a tendency to “dissolve” the nougat and caramel into the salad. The chocolate seems to keep the Snicker bite “intact”. We’ve also found that putting the Snickers in the fridge for a while before cutting them really helps!

Brittany's Grape Nuts-Oatmeal Cranberry Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups Butter (3 sticks)
2/3 cup brown sugar, firmly packed
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups Post Grape-Nuts cereal


1.                  Preheat oven to 375°F.
2.                  Mix flour and baking soda in small bowl.
3.                  Beat margarine in large bowl with electric mixer on medium speed to soften.
4.                  Gradually add sugars, beating until light and fluffy.
5.                  Beat in egg and vanilla.
6.                  Gradually add flour mixture, beating well after each addition.
7.                  Stir in cereal, oats and cranberries.
8.                  Drop by rounded tablespoonfuls onto ungreased cookie sheets.
9.                  Bake 8 minutes or until lightly browned.
10.             Cooled 1 minute; remove from cookie sheets.
11.             Cool completely on wire racks.


8 pork chops
Dash Salt
Dash Black Pepper
1 tsp. Italian herbs
2 Tbsp. Butter or margarine
1 Clove garlic minced or pressed
1 – 20 oz. can of stewed tomatoes (preferably Italian stewed)
1 Tbsp. Lemon juice
2 tsp. grated lemon peel
Chopped Parsley
Grated lemon peel for garnish (also pretty with julienne carrots!)

·        Brown chops in butter on both sides for 5 minutes;
·        Sprinkle with herbs, salt and pepper;
·        Add garlic, tomatoes (with liquid) lemon juice and peel
·        Cover and simmer gently 30 – 40 minutes or until no longer pink;
·        Garnish with lemon peel, parsley and carrots.

TL’S NOTES: I add much more garlic, tomatoes and Italian herbs – the flavor is wonderful! In fact, I don’t measure the garlic, herbs or lemon juice!

Great served with rice (white or brown) and green salad.

Mommy's Mudslide

From Mommy 12/09, but remember as a child!

š  1 ¼ cup flour
š  2 Tbsp. sugar
š  1 stick butter, melted
š  ½ cup nuts, chopped fine

Pat into 9 x 13 pan. Bake at 350° for 15 min. or till lightly browned. Cool.

Mix together:

š  1 – 8 oz. pkg. Cream Cheese, softened
š  1 cup powdered sugar
š  1 cup cool whip (Mommy uses more)

Spread this on cooled crust.

Mix 1 lg. pkg (or 2 sm pkgs) instant chocolate pudding with 2 ½ cups of milk. Spoon over cream cheese mixture.

Top with more cool whip and garnish as desired.

Friday, January 28, 2011

Tara’s Cardamom Bars 12/19/2008

1 cup soft butter or marg
½ cup each granulated and brown sugar, packed
1 egg
2 cups all purpose flour
1 tsp. cardamom
¼ tsp. salt
1/3 cup chopped nuts
Butter Frosting

Ð Combine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form a soft dough.
Ð Spread mixture in ungreased 10x15” baking pan. Brush with beaten egg white. Sprinkle evenly with nuts.
Ð Bake @ 275° for one (1) hour.
Ð Meanwhile, prepare frosting.
Ð Drizzle frosting on warm cookies. Cut into bars.

Butter Frosting: In skillet melt 1 ½ Tbsp. butter or marg until butter browns lightly. Remove from heat. Beat in 1 cup powdered sugar and ½ tsp. vanilla extract. Add enough milk to bring frosting to drizzling consistency.

Hahahaha… yeah “spread” mixture….. Riiiiight!!!!  Push down with a baggie on your hand and then use waxed paper and the Pampered Chef Baker’s Roller and roll the dough out smooth.

11/23/03 ~ Made a triple batch – baked in ½ sheet cake pan (my biggest). Baked while I was baking short bread for Daddy. Good idea (both 275°). Bake same time or longer (too thick to get done).

12/12/08 ~ Made a double batch & baked in ½ sheet cake pan. Absolutely perfect!!

12/8/10 ~ Made a double batch, like above. Tara for the first time, you cut these while they were warm! It was SO much easier! Oh how I LOVE my new Pampered Chef Nylon Knife!! No more cutting up my sheet pan!! This year, Greg asked me if I did something different! He commented that he actually like them this year because they weren’t as “strong” flavored. What I didn’t confess, is that when I was measuring the Cardamom, it came rushing out of the bottle and I KNOW I used more than the 2 tsp. called for above!!


Tara’s Notes in Blue

1 large onion, chopped
1 Tbsp. ground cumin (MUCH more)
1 Tbsp. cooking oil
2 – 14 oz. cans of chicken broth
1 – 28 oz. can of fire roasted diced tomatoes
Use Mexican style stewed tomatoes,
OR stewed tomatoes with lime and cilantro (I like these the most).
4 cups chopped cooked chicken
2 or more cans of kidney, black or other beans
1 – 10 oz. pkg. frozen sweet whole kernel corn
1 – 4 oz. cans of diced green chile peppers OMIT

·        In a 5-6 qt. Dutch oven, cook onion and cumin in hot oil over medium heat for 5 minutes or until tender, stirring frequently.
·        Carefully add broth, undrained tomatoes, chicken, corn, and undrained chile peppers.
·        Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
·        Season to taste with salt and ground black pepper.
·        (You can continue to simmer longer if desired. This will tenderize the chicken and meld flavors even further.) I just throw it all in the crock pot and let it go!
·        Ladle into bowls and top with Fritos, shredded cheese and/or sour cream.

OPTIONAL GARNISHES: Fresh cilantro, lime wedges, avocados, grape tomatoes, olives.

BRING ON THE HEAT: Add 1-2 teaspoons hot chili powder along with the cumin. Or, serve with bottled hot pepper sauce.

A NOTE ON TOMATOES: Muir Glen brand makes Fire-Roasted Diced Tomatoes (finally found at Albertson’s). You can also use 2 – 14 oz. cans Mexican-style stewed tomatoes (omit 1 can of the chile peppers).

You can completely change this to fit the likes or dislikes of your family. I like it soupier. Greg and Tiffany like it super thick!

11/7/09 Greg made for Brook/Brittany/Bryson’s Baby Shower.
12/17/09: Made again for ROF Staff Christmas Party. Everyone brought condiments!

Barbecups from Mommy... From 1975

Here's the recipe for Barbecups from 1975!  enjoy.....    love, mom

3/4 lb hamburger
1/2 cup catsup
1T instant minced onion
2T brown sugar
1 tube (8oz) ref Tenderflake baking powder biscuits
3/4 cup shredded cheddar cheese

In skillet, brown hamburger.  Drain.  Add barbeque sauce, onion, brown sugar.  Set aside.  Separate biscuit dough into 12 biscuits.  Place 1 biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge of cup.  Spoon meat mixture into cups.  Sprinkle each with cheese.  Bake at 400 for 10-12 minutes or til golden brown.

Notes:  TL, on the farm we always had our own meat in larger packages.  The hamburger was probably 1 1/2 lbs--maybe a bit less.  With that in mind, I'd use 1/2-3/4 cup catsup, and I preferred browning some fresh onion with the hamburger rather than use the instant onion.  I also made my own biscuits and with that recipe, I'd get 24 cups.  I think the one package of hamburger would fill 24, but maybe a bit scantily.  I did note on my recipe that 1/2 cup bbq sauce was too much for 3/4lb hamburger.  Sometimes, rather than cheddar, I'd use Monterey Jack.  You'll just have to experiment, but the above recipe was the original as I had found it.

Thursday, January 27, 2011


1 lg can pork and beans
2 14-16 oz cans butter beans - drained
1 14-16 oz kidney or chili beans  - drained(I switch sometimes)
½ lb fried bacon
½ lb fried ground beef
1 sliced onion – I fry it with the beef

I will have to look for the amounts on the following:
Chili powder – 1 tsp
Salt – to taste
Pepper – 1 tsp
Mustard – 1 TBSP
Molasses – 1 TBSP
Ketchup – ¼ cup
Barbecue sauce – ¼ cup
¼ cup white sugar
¼ cup brown sugar

Fry bacon and crumble, fry beef and onion together.  Add all ingredients and bake 1 hr at 350 degrees


Unsure where I got this from… appears to be online.


2 cups white sugar
1 cup shortening This was great since I had it in the 5th wheel!
4 beaten eggs
4 cups flour
1 tsp. salt
2 tsp. baking soda
½ cup chopped pecans or walnuts
6 very ripe, large bananas
Optional: add chopped dated (8), raisins or canned pineapple.


Cream together sugar and shortening. Add eggs. Add dry ingredients to first mixture. I’ve found that if you alternate adding dry ingredients and bananas, it is much easier to mix! Add mashed bananas and nuts. Bake in 4 loaf pans at 275° for 30 minutes, then increase heat to 300° and bake 45 more minutes.

Tara’s Notes:
  • 10/31/09 ~ One (1) batch filled 1 reg & 4 small, non-stick rounded pans perfectly! Gave four (4) to BBB (Brittany, Brook & Bryson) and Bobbi Jo. 1 large for Branden’s 28th Birthday.
  • 11/11/09 ~ Veterans’ Day! 54+ Bananas! Wednesday Tiff & Tara off. Brittany and Bryson finally came over around 11:00ish! Had been up since 5:30 a.m. Used ALL the frozen bananas. Made eight (8) batches. Four (4) with Nuts and four (4) without.
  • 11/13/10 ~ Brittany has a table at the Kennewick Valley Grange’s Fall Bazaar. I have the 5th Wheel in the lot and am watching Bryson. He gets to his knees like he’s going to stand up. Still doing the military crawl mixed with some regular crawling! Made four (4) batches. No nuts.


From Rosedale’s Radical Recipe Book Rec’d from Uncle Howard in 2004

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
4 eggs
2 t. vanilla
2 t. baking soda
4 cups flour
1 cup chopped pecans
6 bananas (ripe, mashed)

Cream sugars and margarine together. Add eggs and vanilla. Mix together. Add dry ingredients. Blend in bananas and nuts. Bake in 2 greased loaf pans. Bake at 350° for about 1 hour.
I’ve found that if you alternate adding dry ingredients and bananas, it is much easier to mix!

Ihad to find a new one. Greg NEEDS some Banana Bread. Nick & Amber moved in 10/24/04 and love bread. JMade a double batch. 1 small, 1 reg & 8x8 square.
Tara’s Notes: 11/3/4 Bush won! Patrick has my laptop with my recipe so

emann’s this weekend! Daddy’s going to the lake with Greg. Doubled again didn’t fit in Kitchen Aid. Ended up pouring into Thatsa® Mega Bowl (Tupperware®) and mixing by hand. Therefore, only mix one batch at a time in the Kitchen Aid!! Make 2 Reg. & 4 Med. They’re pretty full! Used top oven. Done to perfection in 1 hour @ 350°.
6/17/08 – Girls’ Ocean Weekend @ Eleanor Hein

Determine how many batches you are going to make and put frozen bananas in luke warm water to defrost.
I freeze bananas that are getting too ripe to be eaten fresh.

Mulberry Crisp from the PigPen Tree


4 Cups of Mulberries

2 cups flour
2 cups of rolled oats
1 1/2 cups of brown sugar
1 1/2 cups of butter (cold)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg


Preheat the oven to 350.
Combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumply. Press half (1/2) of misture in the bottom of a 9x13" pan.
Cover with berries.
Sprinkle remaining crumble misture over the berries.
Bake in the preheated oven for 30 - 40 mintues, or until the fruit is bubbly and topping is golden brown.

Tara’s Notes:  Frozen are actually better since they have “broken down” a bit. If you want more crisp and less berries, use the 4 cup bag of berries and all remaining ingredients stay the same.
If you want more berries, use a 4 and 2 cup bag and all remaining ingredients stay the same. The “crisp” ingredients can easily be made up the day before and put in the fridge. If you would like to take it to a potluck, bake just before leaving and transport in a Pyrex insulated carrier! Stays warm for a long time especially if you bake it in a Pampered Chef Rectangular Baker!