Favorite Recipes

Excellent Roast Beef

3 1/2 lb rump roast (fat removed)
1 can mushroom soup
1 envelope onion soup
3 tbsp steak sauce

Can be cooked in crockpot or place roast in center of foil in baking dish.  Spoon mushroom soup over surface of roast.  Sprinkle onion soup mix and steak sauce.  Seal foil and bake in preheated oven at 200 degrees for 6-8 hours, at 250 degrees for 4-5 hours or at 350 degrees for 3 hours.

Makes it own gravy that is good over rice, noodles or with mashed potatos
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Favorite Christmas desert recipes

NO-Bake Fruit Balls

2 cups mini marshmallows

2 cups graham cracker crumbs

½ cup chopped red maraschino cherries

½ cup chopped green maraschino cherries

1 can (14 oz) sweetened condensed milk

3 cups flaked coconut

Combine marshmallows, cracker crumbs, cherries and condensed milk, mix well.

Shape dough evenly in to 5 dozen balls about one inch. Roll balls in coconut. Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

Pfefferneuesse

In a saucepan: ¾ cup light molasses, ½ cup butter. Cool to room temp, stir in 2 eggs.

Sift: 4 ¼ cups flour, ½ cup sugar, 1 1/4tsp cinnamon, 1 1/4tsp soda, ½ tsp cloves, ½ tsp nutmeg, dash of pepper. Mix with molasses mix. Mix well, chill for several hours, shape in 1 inch balls, bake on greased cookie sheet 375 degree for 12 min. Cool and roll in powdered sugar.

Sugar Cookies

1cup sugar ½ cup milk 4tsp baking powder 2 beaten eggs 3 ½ cups flour 1 cup shortening 1.2 tsp salt 1 tsp vanilla 1 tsp soda

Mix sugar and eggs and beat, add shortening and mix til creamy. Add vanilla and milk, add dry ingredients. Dough will be soft, chill for 1 hour and roll dough in to 3/8 inch thick. Cut. Bake at 350 for 10 min and frost.

Georgia Street Slices

Melt over double boiler: ½ c butter, ¼ c sugar, 5 tbsp cocoa

Take off heat and add one beaten egg. Mix in 2 cups of graham cracker crumbs and 1 cup coconut flakes. Put in 8x10 pan. Refrigerate. Mix 2 cups powdered sugar, 2 tbsp vanilla pudding mix, ½ cup butter and ¼ cup milk. Spread over graham crackers. Refrigerate. Melt 1 package of semi-sweet chocolate chips with 1 tbsp butter. Spread on mix and refrigerate.

5 minute Fudge—Kathy Amestoy

2/3 cup canned milk, 1 1/3 cup sugar, ½ tsp salt Heat on low til boiling, cook 5 min. Stir constantly. Add 1 ½ cup mini marshmallows, and chocolate chips, 1 tsp vanilla. Pour into buttered 9x9 pan.

Rum Cake

1 yellow cake mix
1 pkg. vanilla instant pudding mix (6 oz.)
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup dark rum ( I use what ever rum I find)
Mix altogether for 2 mins.. Spray tube pan. Pour batter into pan.
Bake 1 hr. at 325 oven

leave cake in pan to glaze, poke holes all over cake

GLAZE

1 stick butter

1 cup sugar –

1/4 cup water
boil 3 to 5 mins. remove add 1/2 cup rum stir pour over cake
repeat till all the glaze is used up. Leave cake sit for 2 hrs before removing from pan!

FUZZY NAVEL CAKE

1 box yellow cake mix 1/2 c. vegetable oil 1 pkg. (6 oz.) vanilla instant pudding mix 4 eggs 3/4 c. peach schnapps 1/2 c. orange juice 1/2 tsp. orange extract Combine and blend well-Pour into greased and lightly floured 9 1/2 inch Bundt pan. Bake 45 to 50 minutes at 350 degrees. Combine 4 tbsp. peach schnapps, 2 tablespoons orange juice and 1 cup confectioners sugar. While cake is still warm in pan-poke holes in cake and pour liquor mixture over it. Cool in pan at least 2 hours.

Hard Rock Candy

2 cups granulated sugar

1/2 cup lite corn syrup and water (each)

Combine in saucepan with a dash of salt and bring to a boil.  Cook to a soft crackle about 290 degrees.  Remove from heat and add color and flavor.  Swirl gently to blend.  Pour into a 8x8x2 metal pan.  Let stand until firm and cut into little puffs or let harden and drop to shatter and roll in powder sugar.

Fireball Fudge

INGREDIENTS

• 4 cups white chocolate chips or milk chocolate chips
• 14 oz can sweetened condensed milk
• 1/4 cup unsalted butter
• 1/4 cup Fireball Whiskey
• 3/4 tsp vanilla extract
• food coloring (red)
• 
  
• INSTRUCTIONS
• Start by preparing your 8x8 square baking pan by lining it with parchment paper or aluminum foil.  
• Next, fill a small saucepan with about an inch of water and bring to a simmer. Grab a large heat-proof bowl and place bowl over the simmering pan of water. Pour the white chocolate baking chips into the bowl along with the butter, sweetened condensed milk, and Fireball whisky. Whisk until butter and chocolate are melted.
• Remove the mixture from the heat and place 1/4 cup of the mixture into a small bowl. Add your food dye and stir to combine. Set aside.  Add an extra 1/4 cup Fireball to mix and stir in.
• Pour the white fudge mixture into the prepared pan and use a knife to even out the mixture. Drizzle on the food coloring mixture and use a toothpick to swirl the color into the fudge.
• Place the fudge in the fridge for at least 2 hours to set. When ready, remove the fudge from the pan and slice into bite-size squares. Serve
• .

Gumdrop Nougat Candy

INGREDIENTS

• 1 heaping cup white chocolate chips
• 4 cups mini marshmallows, packed 
• 1 tablespoon butter
• 1 teaspoon vanilla extract 
• pinch of salt
• 1-1/2 cups assorted gumdrops, chopped

INSTRUCTIONS

1

Line a standard loaf pan or 8-inch x 8-inch baking pan with foil and spray the bottom and sides with baking spray. Gather your vanilla extract, salt and chopped gumdrops and have them ready next to your prepared baking pan.

2

In a microwave-safe bowl, add the white chocolate chips, marshmallows and butter. Microwave for approximately 1-minute, or until all the ingredients have melted together, stopping every 15-seconds to check and stir the mixture.

3

Immediately remove the bowl from the microwave and stir in the vanilla extract, salt and chopped gum drops. Pour mixture into prepared pan and place in the refrigerator to set.

4

Once candy has set, cut into desired sized pieces and store in the refrigerator in an airtight container.