Salted Nut Rolls

Salted Nut Rolls

Ingredients

1 (7 ounce) jars marshmallow creme

2 1/4 cups powdered sugar

3 tablespoons water

1 (17 ounce) bags caramels, unwrapped

16 ounces salted peanuts

 

Directions

1. Knead together the marshmallow creme and powdered sugar. I use my fingers to make sure it is mixed well.

2. Shape into small fingers.

3. Place on waxed paper lined cookie sheets and freeze.

4. Melt caramels with water over a double boiler (or microwave).

5. Use a fork to coat creme fingers in caramel mixture and then roll in chopped peanuts.

6. I wrap each one in Saran wrap.



Oatmeal Rounds

This is our daughter's favorite cookie, bar none!  It's mine too and it's really healthy because of all the oatmeal in it (not really) but don't spoil it for me.

Oatmeal Rounds

Ingredients

1 1/2 cups sifted all purpose flour

1/2 tsp. baking soda

3/4 tsp. salt

3/4 cup brown sugar

1 1/2 cups quick-cooking rolled oats

1/2 cup shortening

1/2 cup butter or margarine

1 tsp. vanilla

 

Directions

1. Sift together flour, baking soda and salt.

2. Stir in sugar and oats.

3. Cut in shortening and butter till crumbly.

4. Combine 2 tablespoons cold water and vanilla: sprinkle over mixture mixing until moistened.

5. Shape into two logs 2 inches in diameter. Wrap in wax paper and chill.

6. Slice thinly.

7. Bake on a greased cookie sheet at 350 degrees for 8 to 10 minutes.

 

Makes six dozen.



Fantasy Fudge

This is the original recipe that appeared on the Kraft Marshmallow Creme jar. I don't know why they would change the recipe because this one is sheer perfection.

Fantasy Fudge

Ingredients:

3 cups sugar

3/4 cup margarine or butter

2/3 cup evaporated milk

1 12 oz. package semi-sweet chocolate chips

1 7 oz. jar Kraft marshmallow creme

1 tsp. vanilla extract

1 cup chopped nuts

 

Directions:

1. Combine sugar, margarine and evaporated milk in a heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat stirring constantly.

2. Remove from heat and stir in chocolate till melted.

3. Add marshmallow creme, nuts and vanilla.  Mix until blended.

4. Pour into a greased 13 x 9 inch baking pan.  Let cool and cut into 1 inch squares.

Peanut Butter Blossoms

This is by far Rocketman's favorite cookie. I've made it for years and it was only this year that I decided to read the entire recipe before starting (something I'm know to do when cooking). I was shocked to find out that you put the kiss onto the cook AFTER baking. I had always done it before. I followed the directions exactly and it went perfectly. Now my cookies don't have Hershey kisses with burn tips. Who knew!!!

Also something I learned was to NOT used a cookie sheet.  Several of the little peanut butter balls rolled off as I placed them into the oven.  They ended up on the bottom of my oven. I switched to jelly roll pans to prevent this from happening.  Another reason I think I had a problem is I have a new stove with two ovens.  The lower one is convection which I used and having to bend so low, I must have tipped the cookie sheet.

Peanut Butter Blossoms

Ingredients

48 Hershey Kisses Milk Chocolate

1/2 cup shortening

3/4 cup peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 tsp. vanilla extract

1 1/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp salt

Granulated suger

 

Directions

1. Preheat oven to 375 degrees. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in a large bowl.

3. Add 1/3 cup granulated sugar and brown sugar, bean untl fluffy.

4. Add egg, milk and vanilla, beat well.

5. Stir together flour, baking soda and salt. Gradually beat into mixture.

6. Shape dough in 1 inch balls. Roll in sugar and place on ungreased cookie sheet.

7. Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie.

8. Remove from cookie sheets to wire rack and cool completely.

 

Makes about 4 dozen cookies.



Oatmeal Scotchies

Oatmeal Scotchies

 

Ingredients







1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups quick or old-fashioned oats
11 oz. package Nestles Toll House Butterscotch Morsels

Directions
1. Preheat oven to 375F.
2. Combine flour, baking soda, salt and cinnamon in a small bowl.
3. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl.
4. Gradually beat in flour mixture. Stir in oats and morsels.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for two minutes, remove to wire racks to cool completely.

Makes 4 dozen cookies

Special K Bars

This is Rocketman's and my children's favorite bars. It has also become my grandchildren's. It is very difficult to eat just one and they are so good for you, right? They have peanut butter in them. Enjoy!

Special K Bars

 

Ingredients:

1 cup sugar

1 cup Karo light corn syrup

1 1/2 cup creamy peanut butter

6 cups Special K cereal

1/2 bag of Nestles chocolate chips (11 oz)

1/2 bag of Nesles butterscotch chips (11 oz)

 

Instructions:

1. Place sugar and corn syrup into saucepan and bring to a boil. 

2. Take off the burner and add peanut butter.

3. Add to a large bowl the Special K and peanut butter mixture.  Mix together well.

4. Pour into a 9x13 jellyroll pan.  Spread out and cover with wax paper.  Use rolling pin to smooth.  Remove wax paper when even.

5. In a double boiler, melt chips.  Spread over peanut butter mixture evenly.  Let cool.

6. I find it is easier to cut into squares when it cools to room temperature.  If you cool it in a refrigerator, it is more difficult to cut and the chocolate will crack.

 







Italian Dip

This dip is so easy and so delicious. Two ingredients! That's all it takes! Last year when we moved back to South Korea for the year, I brought some Good Seasons Italian Dressing with the intention of making Italian dressing which was hard to find in South Korea. But then having our Korean friends over and also being fed everywhere I went (at all my craft classes), I decided to reciprocate and this is what I came up with. My Korean friends went crazy for it so much so that I make sure I bring the dressing when we visit.

I was also able to find Wheatables in Home Plus in South Korea which went perfectly with the dip.

This is all it takes.  In Korea,  the didn't sell the brick Philadelphia cream cheese but two small tubs worked just fine.

                                                                 Mix it all together.

Italian Dip

1 brick Philadelphia cream cheese
1 packet Good Seasons Italian dressing

1.  Place cream cheese in a bowl.
2.  Add Italian dressing and mix well.
3.  Refrigerator for a few hours or overnight before serving.
4.  Serve with crackers like Wheatables.

Sahara's

The name of this recipe came from the manufacturer of the pitas at the time. This was in the 70's and I don't know if Sahara pitas are still available. My mom made them using regular pitas but I decided to try and make it a little more healthy so I use the whole wheat pitas. As kids, my mom would make them as a late night snack. They are simple to make and really delicious.

                                             Only three ingredients, what's not to love!

Sahara's

Pitas

Softened butter

McCormick's Salad Supreme

1.  Use a sharp knife to cut the pitas in half.

2.  Butter each half.

3.  Sprinkle with Salad Supreme

4.  Bake in a preheated 40025 degree oven for 3-6 minutes.  Keep an eye on them and take them out when they are crisp.

While we were living in South Korea, our son housesat for us and watched Louie for us.  Louie does not do do well out of our house.  He gets terrified and throws up constantly.  So Luke moved into our house with is new cat, Boots.  I should add that Louie is also terrified of other cats.  When we moved back home, Boots stayed with us for an additional month and I saw how well and not so well they got along.

Most of the time when this happened, I didn't know if they were playing or fighting.  Luckily, it didn't happen too often.

      I was surprised to find Louie the aggressor in many instances.  No more scaredy cat for him.

                                       But most of the time they just ignored each other.

Pygmy Rolls

I can't honestly tell you the origin of this recipe. I think it it came from the "girls from work." I can tell you that her co-workers (my mom typed doctor's dictation at a hospital) came up with the most fantastic recipes. Maybe it stemmed from all those hours trying to decipher what these doctors was saying. It didn't help when some chose lunchtime to catch up on their dictating. My mom was paid by the word and also had a quota to keep up with. She retired as her job and her co-workers jobs ultimately went to India. I miss those recipes she would come home with.

Don't ask me where to name came from for these as I have no idea but don't let the name scare you, they are delicious.

Pygmy Rolls



This is what you will need to make the pygmy rolls along with a glass or metal pie tin.  So easy and so ridiculously delicious.

Depending on the size of refrigerator biscuits, cut them into halves, then thirds or twos depending on the size.

I melt the butter in the pie tin over the stove.  Turn the burner off and add all the dry ingredients, mixing well.

                                                               Then add the biscuits.

Pygmy Rolls

1/4 cup butter
1 1/2 tsp. parsley flakes
1/2 tsp. dillweed
1 1/2 tsp. minced onions (dried)
1 Tbsp. grated Parmesan cheese
1 roll refrigerator biscuits

1.  Cut biscuits into quarters or into sixes depending on the size of the roll.
2.  Melt butter in pie tin on the stovetop.  Turn burner off and add parsley flakes, dillweek, minced onions and Parmesan cheese.
3.  Add biscuits.
4.  Bake in preheated 375 degree oven for 12 -15 minutes until golden brown and serve.

In case you wonder what Louie, our three legged cat does when I'm cooking, he runs for cover.

Indian Rice and Curry

My grandparents were missionaries for the Salvation Army and my mother was born in India. This dish was a staple in our family and also a prerequisite for anyone wanting to marry me. Luckily, Rocketman loved it. Our kids love it too.

Rice and Curry

1 frying chicken cut into pieces(I use 4 skinless, boneless chicken breasts. It's up to you what you want to use)
2 heaping Tbsps. of shortening (Crisco)
1 medium onion, minced
2 heaping Tbsps. curry powder
1 cup flour
1 tsp. salt
1/2 tsp. pepper
4-6 potatoes, peeled and quartered
1/2 c. milk
Juice of 1/2 lemon or 1 Tbsp. Real Lemon juice

1. Melt the shortening in a large pot over medium heat.
2. Add the onion and curry powder until the onions are translucent. Put flour, salt and pepper into a ziplock bag and shake well to mix.
3. Add chicken and shake to coat. Add chicken to pot and brown lightly. Watch so the chicken doesn't stick to the pot.
4. Add about a quart of hot water. Bring to a boil, then reduce to low and let simmer for an hour.
5. Add potatoes, bring to a boil again until the potatoes are done, about 30 minutes.
6. Add lemon juice and milk. Stir and simmer a few minutes. Add additional salt to taste, if desired. I usually add 1-2 teaspoons.
7. Serve over cooked rice.
8. My mom would serve it with bananas as condiments. She also would add green tomatoes somewhere up above but I don't know where. I've never done that because I'm not a big fan of green tomatoes.