Pumpkin Cookies
Bake @ 350 Degrees (10 – 12 Minutes)
*Beat with mixer for 30 seconds:
2 c. softened butter
2C. sugar
*Add: 2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
Add: 2 eggs
2tsp. vanilla
1- 15oz. canned pumpkin
4 cups sifted flour
FROSTING:
Cook 1/2c. butter
1/2 c. packed brown sugar , cook just until smooth
***Transfer to a bowl and Dd:
1/4 cup milk, you can also use almond milk
1 tsp. vanilla
2 3/4 Cup Powdered Sugar
This is a wonderful cookie recipe for the fall season, it was shared with us by our good friend and framer Nancy Potter. Grateful, Thankful for this recipe.
Grandma Cooper’s Ginger Cookies
1 cup Sugar
1 cup Shortening
1 cup Sorghum
1 tsp. Salt
1 tsp. Soda
1 tsp. Ginger
About 3 cups of Flour
Mix the first 4 ingredients, add flour, soda, salt and ginger. Chill Dough. Form into small balls dipped in sugar. Place on Greased cookie sheet and bake at 350 degrees for 12 to 15 minutes.
DO NOT OVERBAKE
Holiday Party Cheese Ball
This always the best little homemade gift i can thing of making for a hostess gift or just a little holiday cheer.
*This recipe will make two party cheese balls
Cream 2 8oz. light cream cheese blocks
Shred 16oz. of sharp Cheddar Cheese, I love Cracker Barrel if I can find it, and cream with the cream cheese
Mince a Tbsp. of fresh onion
Add 1 tsp. Lemon Juice
Add 2 tsp. Worcestershire
Chop pecans and roll you cheese balls in them till covered.
Top with about 5 nice whole pecans you press into the top
I make ahead, wrap really well and freeze so i can pull out when I need to or stick into a little hostess gift bag.
Fa La La La La!!!
American Country Christmas Open House Necessary
Christmas Tree Farm Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar packed
1 egg
1 cup salad oil
1 1/2 cup rolled oats
1 cup crushed grape nut flakes
1 cup shredded coconut
3/4 cup chopped pecans
3 1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. coconut extract
1/2 tsp. salt
Preheat oven to 325 degrees, cream butter and sugars, add the egg, then add the oil, oats, grape nut flakes, coconut, and pecans. After you have added these ingredients and they are well mixed begin adding the remaining dry ingredients and vanilla stirring until blended.
Form into balls about the size of a large walnut and place on an ungreased cookie sheet. Flatten with a fork dipped in water then position a pecan half on the top center of each cookie. Bake approximately 10 minutes do not over cook these cookies. Enjoy this special treat shared with us by a customer from the Dollinger Tree Farm in Illinois.
Carmel Crispix Mix
6 c. Crispix Cereal I like to also include Cheerios to this mix.
4 c. pretzels (heart shaped or checkerboard used because they catch the caramel better)2.Cups mixed nuts
1 stick of Butter
1/2 cup brown sugar
4 Tbsp. Karo Syrup
Mix the first three ingredients together. Place butter, brown sugar and syrup in a microwave bowl or use a saucepan on the stove.
Heat and bring to a boil for 1 minute. Pour over the dry mix and stir to coat evenly (I use two 9 x 13 cake pans).
Bake at 250 degrees for 20 minutes. Stir once.
Cool break apart. This is a crowd pleaing treat and also looks pretty swell in a gift bag with a bow. Yummy and easy to do.
Swiss Miss Chicken
This is a favorite casserole that I have served at Boxwood & Berries
6 Large chicken Breasts
Onion Soup Mix/ or onion powder
2 6 oz. Uncle Ben’s Original Boxes of Wild Rice
1 -2 3 oz. pkgs. sliced almonds I like the crunch so use 3
1 8 oz. can sliced water chestnuts
1 4 oz jar chopped pimentos
1 1/2 cups of Hellman’s Mayo
1/2 tsp. Celery Salt
1/8 tsp. pepper
2 cups shredded Swiss Cheese
Salt to taste
2 Tbsp. Lemon Juice
sprinkle with Seasoned Salt.
Bake chicken breasts at 350 degrees in a baking dish. Add water to the bottom of the pan to cover chicken at least 1/2 way up. Sprinkle the onion soup mic over the chicken. I do not always use a whole package. Sometimes I have just used onion powder if i do not have a soup mix. cool the chicken and cut pieces when done backing.
Cook your rice.
Mix the chicken pieces with he remaining ingredients. You may add more pepper and lemon juice. I like to top it off with seasoned salt but totally up to your taste.
place the rice mixture in the bottom of the pan and top with your chicken mix.
Bake @350 degrees for 45 to 50 minutes. I usually serve with crostini. It is a favorite.
Mother’s Almond Cookies
This is a favorite Christmas Open House cookie
1 cup softened butter
3/4 cup White Sugar
1 tsp. Almond Extract
2 Cups all -purpose flour
1/2 tsp. Baking Powder
1/2 tsp. salt
Glaze
1 1/2 cups Powdered Sugar
1 tsp almond extract
4 to 5 tsp. water
sliced almonds
Heat oven to 375 degrees. combine butter, sugar and almond extract.
Beat until creamy. add flour, baking powder, and salt. Mix well. roll dough into small balls, place 2 inches apart on cookie sheet. flatten balls with bottom of a buttered glass dipepd in sugar.
Bake 7 to 9 minutes until lightly browned. cool and glaze the cookies and decorate with sliced almonds.
Makes 3 1/2 dozen of our customer favorite cookies.
Over the Rainbow Macaroni and Cheese
This a recipe from friend Carol Deckert
It is one of our best favorites for kids and grown ups.
1 Tbsp. Vegetable Oil
1 Pound of Elbow Macaroni about 3 cups
8 Tbsp (1 Stick) plus 1 more Tablespoon butter
1/2 Cup Shredded Muenster Cheese
1/2 cup Shredded Mild Cheddar Cheese
1/2 Cup Shredded Monterey Jack
2 cups Half and Half
1 Cup Velveeta cut in cubes
2 Large Eggs lightly beaten
1/4 tsp. Seasoned Salt
1/8 tsp. freshly ground Pepper
Directions:
Preheat even to 350 degrees, Lightly butter a deep 2 1/2 court casserole dish
Bring the large pot of salted water to a boil over high heat. add the oil, then the macaroni, cook until the macaroni is just tender. about 7 minutes. do not overcook. Drain Well. Return to pot and combine the rest of the ingredients and pour in baking dish. Cook till bubbly and browned, you could add toasted bread crumbs to make it even more delicious.
Bacon /Egg Breakfast Biscuits
1 8 oz brick of cream cheese
2 eggs
2 Tbsp. milk
1/2 cup Shredded Swiss Cheese or any of your favorites will work
1 can refrigerated flaky biscuits (there are 8 in a can)
5 slices of bacon broken or use cooked ham or even cooked sausage crumbled
Heat oven to 375 degrees
Spray muffin tin with Pam
In a small bowl beat cream cheese, eggs, and milk on low speed until smooth.
Stir in the Swiss Cheese and here is where you could add pre-cooked onion, red pepper or other favorite tastes.
Bacon /Egg Breakfast Biscuits
1 8 oz brick of cream cheese 2 eggs 2 Tbsp. milk 1/2 cup Shredded Swiss Cheese or any of your favorites will work 1 can refrigerated flaky biscuits (there are 8 in a can) 5 slices of bacon broken or use cooked ham or even cvooked sausage crumbled
Heat oven to 375 degrees
Spray muffin tin with Pam
In a small bowl beat cream cheese, eggs, and milk on low speed until smooth.
Stir in the Swiss Cheese and here is where you could add pre=cooked onion, red pepper or other favorite tastes.
Orange Cranberry Holiday Party Punch:
INGREDIENTS: 1 (64 oz) jug Cran-apple Juice 1 (12 oz) can frozen cranberry juice concentrate- NO additional water added 3 cups orange juice Juice of 1 lime (or 2 TBL.) 2 liters ginger ale ice fruit for garnish – cranberries, apples, oranges, limes
In a large pitcher mix together cran-apple juice, frozen cranberry concentrate, orange juice and lime juice. This is the punch base. Chill the base until ready to serve. Just before serving, add ice in punch bowl or drink dispenser. Add punch base and then add ginger ale. Add any garnishes to punch you like.
Artichoke Chicken Pasta
INGREDIENTS: 3 cups Cooked Diced Turkey or Chicken 1 can Artichokes in water, drained, cut up 1 teaspoon minced diced onions 1/4 teaspoon Tabasco 1/4 teaspoon marjoram 1 (10 1/4 oz.) can cream of chicken soup 1/2 cup mayonnaise 1/2 cup sour cream 1 (13 oz.) can evaporated milk 1 cup mozzarella cheese, grated 1 clove garlic, crushed 1 (12 oz.) package bow tie pasta, prepared according to package directions 1 cup grated cheddar cheese 1 cup grated Parmesan cheese
Mix all ingredients reserving 1/2 cup Parmesan cheese and 1 cup cheddar cheese. Place in a greased 9 X 13 inch baking dish. Sprinkle Parmesan and cheddar cheese over top. Bake 30 minutes at 400 degrees or until hot and bubbly. Garnish with paprika and parsley. Makes 8 – 10 servings.
Frozen Brandy Old-Fashions
Prep: 15 minutes + freezing Makes: 12 servings (about 2.5 qt.)
6 cups Water 1 cup sugar 2 cups brandy 1 can (12 oz.) frozen orange juice concentrate, thawed 1/4 cup maraschino cherry juice 1/4 cup bitters
EACH SERVING 1/4 Cup lemon-lime soda, chilled Maraschino cherries and orange wedges, optional
In a saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; cool completely. Stir in brandy, orange juice concentrate, juice and bitters. Pour into a 3 qt. freezer container. Freeze the mixture overnight or until set.
For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; if desired serve with fruit.
1 SERVING 246 cal., 0 fat (0 sat. fat) 0 chol., 9 mg sod., 38 g carb., (32 sugars, 0 fiber), 1 g pro.
Seasoned Pretzels
SERVED AT 2018 GRAND OLDE FLAG EVENT
INGREDIENTS 1 Bag Pretzel Chips (28 oz.) 1 Cup Pure Canola Oil (or just a little less) 1 package of Hidden Valley Ranch Salad Dressing & Seasoning Mix 2 teaspoons Dill Weed Seasoning 1 teaspoon Lemon & Pepper Seasoning 1 teaspoon Garlic Powder 1 large Foil Turkey Pan
Preheat oven to 200 degrees. Add the pretzels to the foil pan. Mix all the seasonings and oil together and pour over the pretzels. Stir. Bake for 10 minutes-Stirring after 3 minutes, then after an additional 3 minutes, and after 4 minutes. Turn off the oven. Do not remove from oven. Let sit for an additional 15 minutes. This will allow the oil and spices to absorb into the pretzels. Recipe from Phyllis Amble.
Pink Party Punch
SERVED AT 2018 GRAND OLDE FLAG EVENT
INGREDIENTS 2 (12 OZ) cans frozen raspberry lemonade 6 cups water 1 (46 oz) can pineapple juice 1 liter Club Soda 1 liter Gingerale Ice Raspberries & pineapple for garnish (optional)
In a large pitcher, mix together the frozen lemonade and 6 cups water (do NOT follow instructions on cans). Add pineapple juice and combine. Keep chilled until ready to serve. When ready to serve, add ice to bowl/dispenser. Add juice mixture and chilled soda. Serves 1.5 gallons.