Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


GUACAMOLE DIP

Posted On December 27, 2010

Filed under Miscellaneous, Savoury, Snacks

Comments Dropped 143 responses

Ingredients:

2 ripe avocados

2 tbsp. mayonnaise

tomatoes,

onion,

garlic

1 tsp. lemon juice

Mash the avocados and add mayonnaise. Add some mashed tomatoes, canned or fresh, with the skins removed. Add finely chopped small onion, clove garlic and 1 tsp.lemon juice. (prevents avocados from going brown) Serve with taco or corn chips.

PICKLED EGGS

Posted On December 27, 2010

Filed under Miscellaneous, Savoury

Comments Dropped 213 responses

makes 1 quart. Comes from Elizabeth Bey

12-15 hard boiled eggs

2 cups white vinegar

3 tbsp. sugar

1 tsp. Salt

1 – 2 tsp. Pickling spice(tied in bag)

1 onion, sliced

Combine all ingredients except eggs. Bring to boil, reduce heat and simmer 5 mins. Pour over eggs and store in fridge. (discard spice bag)

RUM BALLS

Posted On December 27, 2010

Filed under Candies

Comments Dropped 512 responses

From Auntie Dorothy Ralfs

1 pkg. Vanilla cookies made into crumbs

6 oz. Semi sweet choc. Melted

1/2 cup sour cream

1/4 cup cocoa

1/4 cup soft butter

1 cup icing sugar

1/4 cup rum chocolate sprinkles

Mix well and chill in fridge.

Roll in small balls which you then roll in chocolate sprinkles.

NO BAKE BUTTER BALLS

Posted On December 27, 2010

Filed under Candies, no bake

Comments Dropped 182 responses

Ingredients:

2/3 cup butter

3/4 cup sugar

1 tbsp. Water

1/2 tsp vanilla

2 cup rolled oats

Beat butter until creamy; add sugar and beat well.

Add water, vanilla and rolled oats. Blend well.

Chill.

Shape into small balls. Roll in chopped nuts, chocolate trimettes or coconut.

Decorate with gumdrops, glace cherries, cinnamon candies, or pecan halves.
Store in fridge. Makes 3 doz.

CHOCOLATE COATED CLUSTERS

Posted On December 27, 2010

Filed under Candies

Comments Dropped leave a response

Ingredients:

6 oz. Pkg. Chocolate chips

4 1/2 tbsp. Evaporated milk.

Melt chocolate chips over hot water and stir until smooth. Add milk and mix until glossy.

For Raisin Clusters:

Add 1 cup seedless raisins to above chocolate mixture. Drop by tsp. onto waxed paper.

For Nut Clusters:

Add 1 cup unsalted nuts to above chocolate mixture.

For Stuffed Dates or Prunes:

Fill pitted dates or soft prunes with the above chocolate mixture. Let stand until firm. Makes about 48 filled dates or prunes.

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