Originally from Betty Crocker's Best Cookies.
1/2 cup butter (1 stick)
3/4 cup powdered sugar
1 ½ tablespoon vanilla
Food coloring
1 ½ cups all purpose flour
1/8 teaspoon salt
Chocolate chips
Mix butter, sugar, vanilla, and food coloring. Blend flour and salt thoroughly until dough forms a ball. If dough is too dry to hold together, add 1 to 2 tablespoons of cream (Half&Half).
Preheat oven to 350° For each cookie, pinch off about a tablespoon of dough. Flatten and make an indentation with your thumb. Place 5-6 chocolate chips in the depression, and then wrap the rest of the dough around them to make a ball.
Bake 1" apart on an ungreased cookie sheet or baking stone for 12-15 minutes. Cool.
Keira
Cheese Sausage Balls
1 pound sausage (mild or hot), broken into bits, fried and drained well
1/4 cup milk
10 oz grated cheddar cheese
1/2 teaspoon garlic salt
3 cups Bisquik
Combine Bisquik and cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of milk to the mixture. Once all ingredients are well-combined, roll into 1-inch balls and put on ungreased cookie sheet. Cook at 325°F for 25 minutes or until brown.
Martha
1/4 cup milk
10 oz grated cheddar cheese
1/2 teaspoon garlic salt
3 cups Bisquik
Combine Bisquik and cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of milk to the mixture. Once all ingredients are well-combined, roll into 1-inch balls and put on ungreased cookie sheet. Cook at 325°F for 25 minutes or until brown.
Martha
Cheddar Cheese Ball
1 (8 oz) package cream cheese
1 cup finely shredded cheddar cheese
2 tablespoon butter
2 tablespoon milk or dry white wine
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
6 slices chipped beef
2 tablespoon diced pimento
Set out cream cheese, cheddar cheese, and butter to reach room temperature, and then combine. Add milk (or wine) onion, and Worcestershire sauce. Mix until well combined. Shred beef and add one half along with pimentos. Chill 4 hours. Roll ball in remaining beef.
Ed & Rhonda
1 cup finely shredded cheddar cheese
2 tablespoon butter
2 tablespoon milk or dry white wine
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
6 slices chipped beef
2 tablespoon diced pimento
Set out cream cheese, cheddar cheese, and butter to reach room temperature, and then combine. Add milk (or wine) onion, and Worcestershire sauce. Mix until well combined. Shred beef and add one half along with pimentos. Chill 4 hours. Roll ball in remaining beef.
Ed & Rhonda
Hot Artichoke Dip
1 cup mayonnaise
1 can (14 oz) artichoke hearts, drained and chopped
1 cup (4 oz) grated Parmesan cheese
1 clove garlic, minced
small can of chopped green chilies, drained
chopped tomato
sliced green onions
Mix all ingredients except tomato and onions. Spoon into a 9-inch pie plate or quiche dish. Bake uncovered at 350° for 20-25 minutes until lightly browned. Sprinkle with tomato and onions, and serve with crackers.
Can be made ahead up to the point of baking. Cook the same.
Laura
1 can (14 oz) artichoke hearts, drained and chopped
1 cup (4 oz) grated Parmesan cheese
1 clove garlic, minced
small can of chopped green chilies, drained
chopped tomato
sliced green onions
Mix all ingredients except tomato and onions. Spoon into a 9-inch pie plate or quiche dish. Bake uncovered at 350° for 20-25 minutes until lightly browned. Sprinkle with tomato and onions, and serve with crackers.
Can be made ahead up to the point of baking. Cook the same.
Laura
Shrimp Dip
And now, with much ado . . .
2 pounds cream cheese, diced and softened
1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)
1 medium onion, chopped
1 medium tomato, chopped
4 banana peppers, chopped
3 Torrido peppers, chopped (Trappey's label usually has them)
1 tablespoon garlic juice or 4-5 cloves, pressed.
Chop onion, tomato, and peppers in a food processor. In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic. Microwave for 20 minutes on high, stirring every 5 minutes. Serve with tortilla chips. Dip is best if it stays warm in a chafing dish or crockpot. Serves approximately 24.
If Torrido peppers are unavailable, some cooks have substituted pepperoncini. Jalapeños can also be used in small quantities.
Granduddie
Mediterranean Filled Sandwich
These are inspired by my friend, Cathy.
Pita bread
Hummus
Tzatziki (Cucumber Dip)
Field Greens
Grape or Cherry Tomatoes, sliced
Crumbled Feta
Fill the pita with the other ingredients the same way you would a taco.
Pita bread
Hummus
Tzatziki (Cucumber Dip)
Field Greens
Grape or Cherry Tomatoes, sliced
Crumbled Feta
Fill the pita with the other ingredients the same way you would a taco.
Sun Dried Tomato Hummus
This comes from my friend, Lynne, who is British, so I've done an approximate conversion of the measurements as I use them.
15.5 oz garbanzo beans (chick peas) plus liquid
2/3 cup tahini (sesame paste)
juice of 2 lemons
2 cloves garlic, peeled and crushed
4 Tablespoons olive oil
5-6 sun dried tomatoes
pinch cayenne
pinch salt
Drain garbanzos into a separate container. Put all ingredients in the food processor and process until thoroughly mixed. Pour in the liquid from the garbanzos as needed. Pour in the olive oil in a stream until the hummus resembles mayonnaise. You can put more coarsely chopped sun-dried tomatoes as a garnish.
Laura
15.5 oz garbanzo beans (chick peas) plus liquid
2/3 cup tahini (sesame paste)
juice of 2 lemons
2 cloves garlic, peeled and crushed
4 Tablespoons olive oil
5-6 sun dried tomatoes
pinch cayenne
pinch salt
Drain garbanzos into a separate container. Put all ingredients in the food processor and process until thoroughly mixed. Pour in the liquid from the garbanzos as needed. Pour in the olive oil in a stream until the hummus resembles mayonnaise. You can put more coarsely chopped sun-dried tomatoes as a garnish.
Laura
Spicy Squash Pasta
2 pounds autumn squash, such as butternut
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
Chatham Artillery Punch
from The Shrimp Factory, Savannah, Georgia. This makes enough for a large party!
1 1/2 gallon Catawba
2 1/2 pound brown sugar
1/2 gallon rum
1 1/2 quart gin
1 1/2 quart brandy
1 1/2 quart rye whiskey
1/2 pint Benedictine
1 1/2 gallon strong tea
juice from 1 1/2 dozen oranges
juice from 1 1/2 dozen lemons
1 bottle Maraschino cherries
case of champagne
Make stock with all of above ingredients except champagne 36-48 hours before serving. Just before serving, add the champagne. Adjust proportions accordingly if you are having a smaller do.
Jason
1 1/2 gallon Catawba
2 1/2 pound brown sugar
1/2 gallon rum
1 1/2 quart gin
1 1/2 quart brandy
1 1/2 quart rye whiskey
1/2 pint Benedictine
1 1/2 gallon strong tea
juice from 1 1/2 dozen oranges
juice from 1 1/2 dozen lemons
1 bottle Maraschino cherries
case of champagne
Make stock with all of above ingredients except champagne 36-48 hours before serving. Just before serving, add the champagne. Adjust proportions accordingly if you are having a smaller do.
Jason
Minted Vodka Lemonade
CAUTION - these drinks are extremely drinkable. Do not have more than two, or that fruitcake recipe will make perfect sense to you!
1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar
Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.
Martha
1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar
Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.
Martha
Raspberry Champagne Punch
2 10-oz packages frozen raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled
In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.
Martha
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 750-mL bottle of red rosé wine, chilled
1 quart raspberry sherbet
1 750-mL bottle champagne, chilled
In a blender, purée raspberries, combine with lemon juice, sugar, and wine. Stir until sugar dissolves. Just before serving, add scoops of sherbet and champagne. Makes 3 quarts.
Martha
'Rustic' Bread
I originally found this after my kids begged me for a homemade version of the Rustic bread from Wine & Provisions in Beaufort. That bread is one of their favorite things about visiting Goppie and Granduddie. I use a bread maker; just be sure to stop it before it actually starts baking it.
1 cup water
3 tablespoons olive oil
1 1/2 teaspoon salt
3 cups flour (I use all-purpose)
2 teaspoons yeast (or one package)
2 or 3 minced garlic cloves
1 1/2 teaspoon dried rosemary
1 1/2 coarse sea salt
3 tablespoons olive oil
corn meal (optional)
parmesan (optional)
Put the first five ingredients in a bread pan of the bread maker, set it for white bread, dough stage, and press start. If you don't have a bread machine, mix the first five ingredients and knead thoroughly. Leave some place warm to rise for an hour.
Preheat the over to 400° F. LIghtly sprinkle corn meal on a baking sheet. (I avoid this step, because I use a baking stone and it's non-stick). Using a mortar and pestle, mash the rosemary, garlic, and salt into a rough paste.
Remove the dough from the machine and punch down. Let the dough rest about 5 minutes. On a lightly floured surface, pat the dough into a round about 1/2 inch thick. Spread the garlic, rosemary, and salt paste over the top. With your fingertips, poke shallow holes all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the holes. If you like parmesan on it, sprinkle it over the top at this point. I don't include it.
Bake bread until lightly browned, about 20 minutes. Serve with olive oil for dipping.
Laura
Pumpkin Rosemary Hummus
Don't remember where this came from, possibly Mother Nature Network
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
Cranberry Orange Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
Snickerdoodles
As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
Granny's Potato Salad
5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
Chicken and Corn Chili
From AllRecipes iPhone app - submitted by Sarah Jane
4 skinless, boneless chicken breast halves
1 16-oz jar of salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)
salt to taste
ground black pepper to taste
1 11-oz can Mexican-style corn
1 15-oz can pinto beans
Garnishes
Chopped green onions
Shredded cheese
Chopped cilantro
Sour cream
Flour tortillas
Serve on the side; add to the chili.
Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning). Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on low setting.
About 3-4 hours before you want to eat, shred the chicken with two forks. Return to the pot, and continue cooking.
Before serving, stir in the corn and the pinto beans. Simmer until ready to serve.
Sarah
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