Christmas Crack ( Saltine Toffee Candy)

Saltine Toffee Candy
Recipe found at Mommy's Kitchen

1 1/2 sleeves saltine crackers
1 - cup butter, not margarine
1 - cup light brown sugar
1 - 12 oz package chocolate chips
1 - cup chopped nuts (pecans, walnuts or almonds)

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium sized saucepan melt the butter and the brown sugar. Stir often and bring to a full rolling boil and boil for exactly 3 minutes.

Pour over the saltines and bake for 5 minutes. Sprinkle with chocolate chips and wait until they are almost melted then spread evenly all over all the saltines. Sprinkle on the nuts all over the top as evenly as possible. Refrigerate until cool and then break up into pieces and store in a air tight container.

Grandma's Gingersnaps

Grandma's Gingersnaps

Recipe found here at Allrecipes

Ingredients

• 3/4 cup margarine
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup white sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Quick and Easy Microwave Peanut Brittle

Ingredients 1 1/2 c peanuts, salted and without skins 1 c white sugar 1/2 c light corn syrup 1 pinch of salt 1 Tbsp butter 1 tsp vanilla 1 tsp baking soda
Directions 1 grease Teflon cookie sheet with butter. 2 In glass microwavable bowl combine peanuts. sugar.corn syrup and salt 3 microwave on hi for 6-7 minutes, I microwave for 3 then give it a quick stir and then microwave for another 3 minutes 4 stir in butter and vanilla, and return to microwave for another 2 minutes, 5 Remove from micro wave and quickly stir in baking soda, mixture will look slightly foamy. Pour on to prepared cookie sheet and spread quickly with the back of the spoon. cool and break into pieces.

Creamed Turkey Over Rice

Great to use up your leftover Turkey
COMFORT FOOD yummm
recipe found here at Mommy's Kitchen
I served ours over potatoes, you could also use noodles or rice

Creamed Turkey & Brown Rice

1 - cup celery, thinly sliced
1/2 - cup onion, chopped
6 - tbsp. real butter
1/4 - cup flour
1 1/2 cups chicken broth
1 - cup milk
3 - cups cooked turkey chunks
1/4 - tsp. thyme
1 - tbsp. lemon juice
1/2 - tsp. salt
pepper to taste
brown rice, cooked

Start by cooking your brown rice according to the directions on the package. In a large saucepan saute celery and onion in butter for 5 minutes or until crisp tender. Stir the flour in gradually, and cook over low heat until mixture is bubbly. Slowly add the chicken broth to the celery and onion mixture, stirring constantly. Add milk; bring to boil and simmer, stirring often. Add the chunks of turkey, thyme, lemon juice, salt, and pepper. Heat this mixture thoroughly. Serve creamed turkey on brown rice, white rice or mashed potatoes.

Chili Rellenos Casserole

Chili Rellenos Casserole
recipe from Bonnie at Just A Pinch
this recipe is DELICIOUS I love the crispy edges the best lol. I used green peppers instead of red and also used med cheddar instead of sharp because thats what I had but this is EXCELLENT:)

1	pound ground sirloin
1/2	cup chopped onion
3/4	cup red bell pepper
1	teaspoon olive oil
1/2	teaspoon salt
1/4	teaspoon pepper
1/2	teaspooon garlic powder
1	teaspoon cumin
1/4	teaspoon allspice
2	4 ounce cans chopped green chilis
1 1/2	cups shredded sharp cheddar cheese, and a little more for the top of the casserole
1	cup milk
1/2	cup sour cream
1/4	cup flour
4	eggs beaten
	dash of tobasco
	toppings of sour cream, black sliced olives and chopped green onions Directions 1 In a medium sized skillet, add the olive oil and saute the onion, garlic and bell pepper with a pinch of salt until onion is translucent. 2 Then add the ground beef and season with salt and pepper, cumin, allspice and cook until just browned (cooked through). It is going in the oven so don't overcook the beef. 3 Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard. 4 In a 10 x 6 x 1 1/2 inch baking dish add one can of the chilis, spread evenly over bottom of dish. 5 Sprinkle with the sharp cheese and then add the drained ground beef mixture, spreading evenly. 6 Add the second can of chilis over the meat. 7 In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and pour this mixture evenly over the dish. 8 Bake at 350 degrees for 45 to 50 minutes until it is set. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

To Try: Junior's Cheesecake

Junior's Cheesecake from the Soulfoul Recipes newsletter



Don't know where they got Junior's Cheesecake recipe?? I
happen to have it also for at least 40 years.

8 Graham crackers or enough to cover bottom and up sides halfway.
1 pound plus 14 ounces cream cheese
7/8 cup sugar (l tblsp less than 1/2 cup)
2 tablespoons cornstarch
1 extra large egg
1 teaspoon of vanilla
1/2 cup heavy cream

IN A MIXING BOW, CREAM CHEESE UNTIL LIGHT AND FLUFFY. GRADUALLY
ADD TGHE COMBINED SUGAR AND CORNSTARCH. BEAT IN EGG, THEN
VANILLA AND HEAVY CREAM. POUR INTO A WELL GREASED 7 INCH PAN
WITH GRAHAM CRACKER CRUMBS ON BOTTOM OF PAN. BAKE IN A
PREHEATED 450 DEGREE OVEN FOR APPROX. 40 TO 45 MINUTES OR UNTIL
TOP IS GOLDEN BROWN. COOL FOR 3 HOURS, THEN REFRIGERATE 15
MINUTES BEFORE SERVING.

This recipe was in the DAILY NEWSPAPER years and years ago. In
fact I could not find a 7" pan so I went to Junior's and the
chef gave me 2 throw away tins. Terry

Chili Seasoning Mix

To Try Soon:

Chili Seasoning II

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.