Christmastime or Anytime Snack Mix

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A big batch of snack mix to make at Christmastime or anytime…

Ingredients

  • 1 12 oz bottle popcorn oil
  • 1 package of dry ranch dip
  • 16 oz box Cheezits
  • 2 packages of Goldfish crackers
  • 2 packages Munchems (Note: These crackers have been discontinued. Replace with a thin, crispy cracker of your choice)
  • 2 packages of Bugels
  • 1 jar unsalted peanuts

Directions

Add the crackers, pretzels, and nuts into a big bowl. In a small bowl, stir together the oil and ranch seasoning. Combine.

Pour the mix onto a large roasting pan and bake @ 250 degrees for 45 minutes, stirring every 15 minutes.

Dawn DeBaby’s Tennessee Chocolate Luch

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This dessert was served at the Lovett family reunion June 1990…

Crust

  • 1 cup flour
  • 1 stick margarine
  • 1 cup chopped pecans

Melt margarine and mix with flour and pecans. Press in a 9 x 13 pan. Bake at 350 until light brown. Cool.

Layer 1

  • 1 8 oz pkg, cream cheese
  • 1 cup powdered sugar
  • 1 large tub of cool whip

Mix ingredients and spread on the cool crust.

Layer 2

  • 1 large vanilla instant pudding
  • 1 large chocolate instant pudding
  • 3 cups cool whip

Mix together and spread over cream cheese layer.

Layer 3

  • 1 small cool whip
  • 1 T sugar
  • 1 Hershey bar (grated)
Mix cool whip with sugar and spread over the top of layer 2. Sprinkle Hershey bar over top of all.  Chill and serve.

Gramzie’s Pork Chops

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Pork chops, serve with applesauce, of course.

Method

1.  Brown pork chops
2.  Remove pork chops from pan and take off grease
3.  Brown 3 onions
4.  Place pork chops in baking dish
5.  Cover with onions.
6.  Add a can of cream of mushroom soup.
7  Sprinkle with Parmesan cheese and paprika.  Bake 1 hour at 350 degrees.

 

Italian Anise Cookies

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Ingredients

  • 3 eggsItalian anise cookies
  • 4 t baking powder
  • 2 t anise extract
  • 3/4 cup sugar
  • 4 cups flour
  • 3/4 cup vegetable oil
  • 1/2 cup milk

For the Glaze

  • 2 cups powdered sugar
  • 2 – 3 T milk
  • 1 t anise extract

Directions

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a large bowl, beat together the eggs, sugar, extract, and baking powder. Add the vegetable oil and milk, then the flour, one cup at a time, until well combined.

Pinch off walnut-sized pieces of dough, and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on the baking sheets.
Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.

Remove from the oven, then transfer to a wire rack to cool. Combine the glaze ingredients in a bowl until smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles.

Cookies are best eaten right away. Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed.

Makes approximately 3 dozen cookies.

CALHOUN’S TWICE-BAKED POTATO CASSEROLE

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Here’s the recipe for Calhoun’s Twice-Baked Potatoes…

Ingredients

  • 7 large baked potatoes (450 for 1 hr)
  • 1 stick butter, melted
  • 1 cup sour cream
  • 1 (8 oz) bottle ranch dressing (can use lite)
  • 8 ounces grated cheddar cheese
  • 8 ounces bacon bits (can omit)
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (can omit)

Topping

  • 2 cups corn flake crumbs
  • 1/4 cup melted butter

Directions

  • Cut baked potatoes in half lengthwise and scoop out pulp
  • Place pulp and 1 stick melted butter in food processor with blade attachment or in mixing bowl with paddle attachment (can mash by hand with large fork)
  • Mix until pulp is smooth with only a few lumps
  • Add remaining ingredients and mix until blended. Do not over mix
  • Spread evenly into 9 x 13 in casserole dish using rubber spatula
  • Mix cornflake crumbs and butter. Spread evenly on top.
  • Cover and bake at 350 for 20 minutes. Uncover and cook additional 5 minutes (I think this needs to be longer — maybe 10-15 min)

Yield: 10-12 servings

Potatoes can be baked ahead and refrigerate them, but pulp comes out easier when slightly warm.

Party Time Beans

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This is what we guess the baked bean recipe is that Mrs. Gillis would never give us…

Ingredients

  • 1 1/2 cups ketchup
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium sweet red pepper chopped
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 2 bay leaves
  • 2 or 3 teaspoons of cider vinegar
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 can each of the following, rinsed and drained (each being about 15 or 16 oz)
    • Kidney beans
    • Great northern beans
    • Lima beans
    • Black beans
    • Black eyed peas

Directions

In a slow cooker, combine the first 10 ingredients and mix well.  Add the beans and peas, mix well and cook for 5 to 7 hours or until onion and peppers are tender.  Remove bay leaves. Yields 14 to 16 servings.

 

The Best Cheesecake Ever

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 This cheesecake recipe was given to Gramzie by June Zanetti many years ago. 

Ingredients

  • 1 lb Ricotta cheese
  • 1 lb sour cream
  • 1 lb cream cheese
  • 5 eggs
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 3 to 5  T cornstarch

Directions

Grease and flour a 10 inch spring form pan.  Mix all ingredients together and bake for 1 hour and 15 minutes at 350.  Turn off heat and leave in oven with the door open for 1 hour.  When cool, refrigerate.  You can place blueberry or cherry pie filling over the top.

 

Italian Wedding Soup

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 We think this is Vita Lovett’s recipe for Italian Wedding Soup…

Ingredients

  • 1 pound lean ground beef
  • 1 egg (or 2 egg whites)
  • 1/2-cup fresh bread crumbs
  • 3 tbsp. grated Parmesan or Romano cheese
  • 2 tbsp. grated onion
  • 1/2-1 tsp. salt
  • 1/4 tsp. pepper
  • 6 cups chicken broth
  • 2/3 cup of riso (tiny pasta shaped like grains of rice)
  • 1 cup cut-up baby bok choy (or escarole or spinach)

Directions

Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14 oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.)

Add the meatballs, and cook for a few minutes until done.  Remove the meatballs with a slotted spoon.

Add the riso and cook til almost done, about 5 minutes.

Add the cut up bok choy or escarole. (I use bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.)

Add the meatballs back to the soup pot, heat and serve.

* Since I think the secret to the flavor of this soup is the cheese, I often add a tablespoon or two to the finished soup. It really adds to the taste.

Pizzelle’s

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Joanna’s version of the pizzelle recipe…

Instructions

  • 2 cups flour
  • 1 cup sugar
  • 2 T anise seed (Joanna uses a lot more)
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 cup oil
  • 3 large eggs slightly beaten

Directions

Stir dry ingredients together. Blend wet ingredients together. Mix together the dry and wet ingredients. Bake on a hot pizzelle iron coated with non-stick baking spray for @60 seconds or until lightly brown.

Texas Sheet Cake

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 Gramie Sutter’s recipe for Texas Sheet Cake…

Cake Ingredients

  • 1 cup margarine
  • 1 cup water
  • 1/4 cup cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla

Cake Directions

Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

Frosting Ingredients

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1/4 cup plus 2 tablespoons milk
  • 1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted)
  • 1/2 teaspoon vanilla

Frosting Directions

Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake. If you wish, sprinkle with chopped pecans.