Category Archives: Family Collections

Butterscotch Pull-Apart Bread

24 frozen bread rolls (this dough is found in your grocer’s frozen food section – I use the Parker House roll type)
1 sm. pkg. butterscotch pudding (not instant)
1 stick butter
3/4 c. brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans

The night before: Spray Bundt pan or tube pan with non-stick cooking spray. Arrange frozen rolls in pan. Sprinkle dry pudding mix evenly over rolls.

In small saucepan, melt butter, add brown sugar and cinnamon. Cook until bubbly. Stir in pecans and pour evenly over rolls. Cover tightly with foil and leave on counter overnight.

In the morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.

Please note: If you have unbroken pecans, lay some (upside down) in the pan before adding the rolls. This will make your bread ring look very nice when inverted.

Sugared Popcorn

1/3 cup unpopped popcorn
1/4 cup water
3 tablespoons cooking oil
1/3 cup sugar

In small bowl, add water to popcorn and set aside.

In 3-quart saucepan, heat oil. Add 2 or 3 kernels of popcorn and cover. Cook over medium-high heat until kernels pop.

Carefully add sugar and popcorn/water (tends to splatter). Cover and cook popcorn over medium-high heat, shaking pan constantly until most of the kernels are popped. Remove from heat immediately to prevent sugar from burning.

Makes about 6 cups.

Over The Hill Birthday Cake

1 box of chocolate cake mix
One can chocolate frosting
10-12 Oreo cookies, crushed to look like dirt*
1 bag of Gummi worms

Bake cake according to directions on box in a 13×9 inch pan. After the cake is cooled completely, frost it generously. Then sprinkle generously the crushed Oreos. Cut a few Gummi worms in half and put in the “dirt” to look like they are coming out, and the rest to lay on the cake. You can purchase a black tombstone candle to put as the headstone.

*Mint filled Oreos work good because the green makes it look like a little grass in the dirt.

From Kim’s Recipe Collection

Mini Lemon Muffins

Muffins:
18 1/2-ounce package lemon cake mix
Eggs
Oil
Water

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, eggs, oil and water according to cake mix package directions. Pour a small amount of batter, filling each muffin tin half way. Bake for about 14 minutes, or until lightly golden brown on top. Turn out onto a tea towel.

To make the glaze, combine Confectioner’s sugar, lemon juice, lemon zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

Using a fork, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Green Tomato Cake

1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts

Browned Butter Icing

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Dr. Pepper Cake

2 cans dark sweet cherries, pitted and drained, syrup reserved
3/4 C. reserved cherry syrup
1/4 C. Dr. Pepper® (not diet)
1 (3 oz.) box cherry gelatin
1/8 tsp. almond extract
1 (18.25 oz.) box yellow cake mix
1 (3 oz.) box cherry gelatin
1/2 C. vegetable oil
3/4 C. Dr. Pepper® (not diet)
4 eggs
2 C. miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13-inch pan. Preheat oven to 350ºF.

In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly.

In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3-4 minutes. Pour cooled gelatin mixture over cherries in pan.

Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours. Yields 16 servings

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Ham Balls

1 lb. Ham, ground
1 lb. Pork, ground
1 cup Bread Crumbs
1/2 tsp. Salt
2 Eggs
1/2 cup Milk
1/4 cup chopped Onion

Sauce (recipe below)

Grind together ham and pork, add bread crumbs, eggs, milk & onion. Shape into balls and place in shallow pan. Mix together ingredients for sauce (recipe below). Pour over meatballs. Bake at 350 for 60 minutes.

SAUCE

1 can crushed Pineapple
1/3 cup Ketchup
2 Tbsp. Soy Sauce
1 tsp. Sugar
dash of Pepper
1/2 tsp. prepared Mustard

Mix all ingredients together to pour over meatballs.

– From Nana’s Collection

Ham & Cheese Ball

2 (8 oz.) pkgs. Cream Cheese
1 Tbsp. A-1 Steak Sauce
1/2 cup chopped Onion
1 Tbsp. Worcestershire Sauce
2-3 pkgs. Carl Buddig thin sliced Ham

Bring cream cheese to room temperature. Tear ham in pieces. Mix all ingredients together except ham. Add 4-5 slices of shredded ham to mixture. Form ball after you have well blended. Cover outside of ball with remainder of shredded ham.

– From Nana’s Collection