Grasshopper Pie Recipe

Grasshopper Pie

Crust:

• 16 finely crushed Oreo Cookies
• 1/2 stick of Butter
  
  

Filling:

• 3/4 cup Sugar
• 3 Tablespoons Cornstarch
• 1 3/4 cup Milk
• 1/4 teaspoon salt
• 3 Egg Yolks
• 1/2 teaspoon Mint Extract
• Green Food Coloring
• 1 cup Whipping Cream

To make the crust: Melt the butter and combine with the finely crushed oreos. Gently pat into a pie dish. Bake for 8 minutes at 375 degrees.
To make the filling: In a heavy sauce pan, combine the sugar cornstarch and salt. Stir in 1 1/4 cups milk and cook over medium heat stirring constantly until the mixture thickens and comes to a boil. Boil for 1 minute and then remove from heat. In a small bowl, beat together egg yolks and 1/2 cup milk. Slowly stir this into the hot custard. Return to heat and cook 2 minutes stirring constantly.

Remove from heat and add 1/2 teaspoon of mint extract and a few drops of green food coloring. Cover the custard with a lid or plastic wrap. Add cold water to a large bowl or sink and place the pan with the custard in the cold water to cool (do not let it cool too long or it will be lumpy).

In a bowl beat the whipping cream until fluffy.

 

Fold the whipped cream into the cooled custard mixture.

 

Pour the custard into the pie crust and chill for 2-4 hours.

 

 

Top the pie with whip cream and decorate with sprinkles or add crumbled cookies to the top.

 

This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday
• Tuesday's Table

 

Country Inn Cinnamon Bread Recipe

 

Country Inn Cinnamon Bread

Ingredients:

• 2 cups All-Purpose Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Ground Cloves
• 3/4 cup Granulated Sugar
• 1/4 Brown Sugar
• 2 Eggs (beaten)
• 2 teaspoons Vanilla
• 1/3 cup Canola Oil
• 1 cup Buttermilk (go here for substitution)

Topping:

• 2 Tablespoons Brown Sugar
• 1 teaspoon Cinnamon
• 1 Tablespoon Butter (in pieces)
• Dash of Nutmeg

Pre-heat oven to 350 degrees. Combine first five ingredients in a bowl. Set aside. In a second larger bowl combine remaining ingredients in order given. Gradually stir dry mixture into liquid mixture. Pour batter into a greased loaf pan. Sprinkle topping over loaf. Bake at 350 degrees for 45-50 minutes. Serve hot with butter.



This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday
• Tuesday's Table

Grandma Morgan's Molasses Cookie Recipe

Grandma Morgan's Molasses Cookies

 

Ingredients:

• 1 cup Sugar
• 1/4 cup Molasses
• 3/4 cup Shortening (I prefer the butter flavor shortening.)
• 1 Egg
• 2 cups Flour
• 2 teaspoons Baking Soda
• 1 teaspoon All Spice
• 1/4 teaspoon Salt

Mix together in a bowl the sugar, molasses, shortening & egg. Slowly add in the flour, baking soda, salt & all spice. Shape the dough into a large ball and wrap in plastic wrap. Chill in the refrigerator for 2 hours (or freezer for 15-20 minutes).

Form dough into balls and place on a lightly greased cookie sheet. Bake at 350 degrees for 8-10 minutes. This recipe makes approximately 3 dozen cookies.

White Cloud Meringue Cookie Recipe

This is my absolute favorite Christmas Cookie recipe. My grandmother made them for me almost every Christmas.

White Cloud Meringue Cookies

 

Ingredients:

• 5 Egg Whites
• 1 2/3 cups Sugar
• 1 1/4 teaspoons Vanilla
• 1/4 teaspoon Cream of Tartar
• 3/4 package Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees. Whip egg whites until frothy. Add sugar slowly and whip until stiff.   This can be done by hand (warning:  your arms will be tired!) or with a mixer (Love my Kitchen Aid!) Whip in vanilla & cream of tartar. 

Fold in the chocolate chips. 

Place spoonfuls of meringue on a foil lined cookie sheet.

Place cookie sheet in the preheated oven. Turn off the oven and leave cookies in the oven until completely cooled or overnight. DO NOT OPEN THE OVEN DOOR until the cookies have completely cooled or they will be ruined!!! No peeking.

I like to make these at night and then leave them in the oven overnight. If you do this, make sure and leave a note on the oven door so that you don't forget there are white cloud cookies in the oven and accidentally turn on the oven and create a blackened, smoking, burned cookie mess! Don't ask me how I know this ; )

This post is linked to:

• Ultimate Recipe Swap

Thomas Jefferson's Favorite Coconut Macaroon Cookies Recipe

Thomas Jefferson's Favorite Coconut Macaroons

Ingredients:

• 4 cups Sweetened Flake Coconut (14oz. package)
• 1 cup Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1/4 teaspoon Salt

Combine all the ingredients in a large bowl and mix well. Drop from a teaspoon onto a cookie sheet lined with parchment paper. Shape the cookies into rounds with your fingers.

Bake 9-12 minutes in a 350 degree oven until tops and bottoms are lightly browned. Cool on parchment paper. Makes 2-3 dozen macaroons depending on size.

This recipe is from one of my favorite cookbooks Presidential Cookies by Bev Young.

Cherry Mash Bar Recipe

Cherry Mash Bars

Ingredients:

• 2 cups Minature Marshmallows
• 2/3 cup Evaporated Milk
• 1/2 cup Butter
• 2 cups Sugar
• 10 oz. package Cherry Chips
• 12oz. package Semi-Sweet Chocolate Chips
• 3/4 cup Peanut Butter
• 12oz. Crushed Salted Peanuts

Add butter to a sauce pan and melt on low. Once melted, add marshmallows, evaporated milk & sugar. Bring to a boil for 5 minutes stirring constantly. Remove from heat and stir in cherry chips until completely melted.

Line a 9x13 pan with wax paper. Pour cherry mixture into the pan and spread out evenly.

Melt chocolate chips and peanut butter in a double boiler or in the microwave. Mix in crushed peanuts. Pour on top of cherry mixture. Let the bars cool and then refrigerate overnight or 4-6 hours.

Once chilled, lift the wax paper to remove from the pan. Cut into bars & enjoy!


This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday
• Tuesday's Table

Seven Layer Cookie Bars Recipe

This is one of those recipes that is so easy to make & they are delicious! My grandmother used to call them Hello Dollies but most people know them as 7 Layer Cookie Bars.

Seven Layer Cookie Bars

Ingredients:

• 1 Stick of Butter
• 10 Graham Crackers (crushed into crumbs)
• 1 cup Coconut
• 1 cup Pecans or Walnuts
• 1 cup Semi Sweet Chocolate Chips
• 1 cup Butterscotch Chips
• 1 can Sweetened Condensed Milk

Preheat the oven to 350 degrees. Place the stick of butter in a 9x9 baking pan and put in the oven until the butter is completely melted. Once the butter is melted, remove the pan from the oven and evenly sprinkle the graham cracker crumbs in the pan. Next add a layer of coconut, then a layer of nuts. Mix together the butterscotch & semi-sweet chocolate chips and then evenly sprinkle them on top. Finally, evenly pour the can of sweetened condensed milk on top. Bake for 30 minutes at 350 degrees. Allow the bars to cool completely before cutting.

Sugar Cookies from Mrs. Eisenhower's Recipe Files

This week is Christmas Cookie Week and so each day I will be sharing a recipe (or two) for some of our favorite Christmas Cookies.  I am starting off the week with my favorite recipe for Sugar Cookies.  This recipe is from  Presidential Cookies by Bev Young.

Sugar Cookies from Mrs. Eisenhower's White House Recipe Files

(makes 2-3 dozen cookies depending on size of cookie cutter)

 

 

Ingredients:

• 1/2 cup Butter (1 stick)
• 1 cup Sugar
• 2 Egg Yolks (well beaten)
• 1 tablespoon Cream
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 1/2 cups Flour

1. Preheat oven to 350 degrees.
2. In a small bowl, mix flour, baking powder and salt.
3. In a large bowl, cream butter, adding sugar slowly. Mix until fluffy.
4. Stir in well-beaten egg yolks and vanilla.
5. Add sifted dry ingredients alternately with the cream.
6. Chill cookie dough for one hour. Roll out on a floured surface and cut in any desired shape.
7. Sprinkle with sugar before baking. Place cookies on an ungreased cookie sheet.
8. Bake 10 to 12 minutes.

Christmas Cookie Week 11/26-11/30

Next week is Christmas Cookie Week!  Each day I will be sharing a favorite Christmas Cookie Recipe. 

Thanksgiving Leftovers Pizza Recipe

Are you already looking for recipe ideas for Thanksgiving leftovers?  This is our family's very favorite way to eat Thanksgiving leftovers & it is easy to make!

 

Thanksgiving Leftovers Pizza

 

• Pizza Crust (I use the recipe here.)
• Leftover Turkey
• Leftover Gravy
• Leftover Stuffing
• 1/2 cup Mozzarella Cheese (or the cheese of your choice)

Spread the gravy on top of the pizza crust for the sauce. Add leftover turkey and sprinkle with cheese. Top with stuffing and bake at 425 degrees for 15-20 minutes. Serve with leftover green bean casserole and leftover pumpkin pie. YUM!!


This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tuesday's Table
• Tasty Tuesday

Preparing Mashed Potatoes Ahead for Thanksgiving Dinner

Making food ahead of time is a great way to save time and oven space on Thanksgiving Day.  Last weekend I prepared & froze 10 lbs. of mashed potatoes for our Thanksgiving Dinner.

First I washed & peeled the potatoes.  Then I placed them in the crockpot, covered them with water, added a little salt and let them cook on high for 6 hours.

When the potatoes were cooked, I put them in my Kitchen Aid mixer with butter, milk, salt, onion powder, garlic powder & white pepper.  I then whipped them until they were creamy & fluffy.

To freeze the mashed potatoes, I decided to put them in freezer bags so I could lay them flat in the freezer.  This works great if you have a small freezer or limited freezer space because the bags do not take up very much room.

The day before Thanksgiving, I will place the bags in the refrigerator to thaw.  On Thanksgiving Day, I will heat the mashed potatoes in a baking dish in the oven.  They also could be heated in a crockpot or on the stove.  If the mashed potatoes need to be thickened aftter thawing, just add some instant mashed potato flakes until they reach the consistency you like.



This post is linked to:

• Tuesday's Table

Buttermilk Pie Recipe

My son Connor has loved Buttermilk Pie since he was little. He calls it sugar pie. This is a simple dessert made from ingredients you probably already have in your pantry.

Buttermilk Pie

 

Ingredients:

• 1/2 cup Butter
• 1 1/2 cups Sugar
• 3 Tablespoons Flour
• 3 eggs (lightly beaten)
• 1 cup Buttermilk (See substitute here if you do not have buttermilk.)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract (optional)
• 1/4 teaspoon Ground Nutmeg
• 9" Unbaked Pie Crust

Cream together butter & sugar. Slowly add eggs, buttermilk, flour, vanilla extract, almond extract (optional) & nutmeg. Pour into unbaked pie shell. Bake at 350 degrees for 1 hour. Allow the pie to cool completely before cutting. Serve with whip cream.

This post is linked to:

• Ultimate Recipe Swap

Crockpot Spiced Cranberry Turkey Recipe

This is a great recipe for those Thanksgiving leftovers!  It can also be prepared as a Freezer Meal for later.

Crockpot Spiced Cranberry Turkey

 

Ingredients:

• 1lb. Turkey (Leftover Thanksgiving Turkey, Breast Cutlets or Turkey Tenderloin)
• 1 can Whole Cranberry Sauce
• 1/4 cup Honey
• 2 teaspoons Cinnamon
• 1 teaspoon All Spice
• 1 cup Water

Combine all of the ingredients in the crockpot and cook on low for 4-6 hours (shorten the cooking time to 2-3 hours if using cooked leftover turkey). Serve with Stuffing and Green Bean Casserole for the taste of Thanksgiving/Christmas minus all of the work!

This recipe can be even simpler by making it a Freezer Meal. Place all the ingredients in a Ziploc Freezer bag and lay flat in the freezer. When you are ready to use this meal take it out of the freezer and place in the sink. Run warm water on the bag until you can break it into a couple of pieces to fit in the crockpot. Cook on low 6-8 hours.


This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tuesday's Table

Spiced Orange Cranberry Jello Recipe

This is a recipe I created a few years ago on Thanksgiving. We always have some type of Jello on Thanksgiving and I was tired of the usual recipes. I love to experiment and so I came up with this recipe and it was a big hit. It is now one of our must haves for Thanksgiving.

Spiced Orange Cranberry Jello

• 3 packages Orange Jello
• 1 can Whole Cranberry Sauce
• 1 can Mandarin Oranges (drained)
• 1 teaspoon Cinnamon
• 1/2 teaspoon All Spice
• 1/4 teaspoon Ground Cloves
• 1/3 cup Walnut pieces (optional)

Add boiling water to gelatin according to package directions. Add the cinnamon, allspice & cloves and stir until completely dissolved. Add cold water according to gelatin package directions. Stir. Add in the whole cranberry sauce and stir until it is completely mixed in with the gelatin. Stir in the Mandarin oranges & walnut pieces (optional). Chill overnight or for at least 8 hours.



This post is linked to:

• Ultimate Recipe Swap

Easy Crockpot Swedish Meatballs Recipe

Easy Crockpot Swedish Meatballs

• Meatballs (I make them ahead of time and freeze them but you could also use store bought frozen meatballs.)
• 1 can Cream of Mushroom Soup
• 1 soup can of Water
• 1 packet Dry Onion Soup Mix

Add the Cream of Mushroom Soup, Water & Dry Onion Soup Mix to the crockpot and stir. Add in the meatballs and cook on low 3-4 hours. Serve over Egg Noodles or Rice

This post is linked to:

• Tuesdays at the Table
• Tempt My Tummy Tuesday
• Tasty Tuesday

Breakfast in a Muffin Recipe

Breakfast in a Muffin

 

Ingredients:

• 1 cup All-Purpose Flour
• 1 cup Whole Wheat Flour
• 1/4 cup Sugar
• 4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Milk
• 1/4 cup Canola Oil
• 2 Eggs
• 8oz. package Cream Cheese (softened)
• 1/2 cup Shredded Sharp Cheddar Cheese
• 1/2 teaspoon Seasoned Salt
• 4 Bacon Strips (cooked & crumbled)

In a large bowl, combine flour, sugar, baking powder & salt. Combine milk, oil and 1 egg and stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees for 15-20 minutes. Serve warm.

These muffins freeze & reheat well so they are perfect for a quick and easy hot breakfast on the go.

This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday

Baked Mozzarella Sticks Recipe

I found this recipe on Pinterest and knew immediately that I had to try it!  Last night Connor & I made Baked Mozzarella Sticks and they were amazing!  The original recipe refers to them as healthy.  I don't think I would call these healthy but they are definitely a low calorie option to the fried restaurant or frozen versions.  Connor & I calculated that they are approximately 45 calories each and that includes the marinara sauce for dipping (calories may vary depending on the type, brand & amount of ingredients used).

Baked Mozzarella Sticks

Ingredients:

• 12 Sticks of String Cheese
• 1 Egg
• 1/4 cup Flour
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• Cooking Spray

First, cut the cheese sticks in half and then place them in the freezer until they are frozen solid (4-6 hours).  I made the mistake of freezing them first and then trying to cut them.  It would have been a lot easier if I cut them first.

Next, I set out 2 plates, 1 bowl and I covered a baking sheet with aluminum foil which I sprayed with cooking spray (this was for easy clean-up).  I put the frozen cheese sticks first, then a plate with flour, the bowl with the egg (lightly beaten) and finally the second plate with the bread crumbs & parmesan cheese mixed together.

Roll each cheese stick in the flour, then the egg and finally the bread crumb mixture and place them on the baking sheet.

Bake them in a 400 degree oven for 4 minutes then gently turn them over and bake for another 4-5 minutes.  Watch them very closely in the oven.  You do not want the cheese to ooze out and baking times can vary with different ovens.

Enjoy!

This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday
• Ultimate Recipe Swap

Connor's Favorite Oven-Baked Chicken Nuggets

Connor's Favorite Oven-Baked Chicken Nuggets
 

• 1lb. Chicken Breasts or Tenders (cut into small pieces)
• 3 cups Cornflakes
• 1/2 cup Parmesan Cheese
• 1/2 teaspoon Salt
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Paprika
• 1/4 teaspoon Garlic Powder
• 4 Tablespoons melted Butter
• 2 Tablespoons Milk

Crush cornflakes. In a bowl, mix together cornflakes, parmesan cheese, salt, seasoned salt, paprika & garlic powder. In a seperate bowl, mix together butter & milk.

Dip chicken pieces into melted butter and then roll in the cereal mixture until coated evenly. Place on a foil lined baking sheet. Bake for 9 minutes at 400 degrees and then turn nuggets over. Bake for another 8-9 minutes or until golden brown and chicken is no longer pink inside. Serve with your favorite dipping sauce.

This post is linked to:

• Ultimate Recipe Swap

Chocolate Peanut Butter Ball Monsters

Chocolate Peanut Butter Ball Monsters

Ingredients:

• 2 cups Creamy Peanut Butter
• 1/2 cup Butter (softened)
• 3 3/4 cups Powdered Sugar
• 3 cups Rice Crispies
• 4 cups Semi-Sweet Chocolate Chips
• 1/4 cup Shortening
• Candy Eyeballs

In a large bowl, beat peanut butter and butter until blended. Slowly beat in the powdered sugar. Stir in the Rice Krispies. Shape into 1 inch balls and refrigerate for 2-4 hours.

 

Melt chocolate chips and shortening in the microwave, in a double boiler on the stove or in a Wilton chocolate Pro Electric Melting Pot. Stir until smooth & creamy. Use a toothpick and dip the peanut butter balls in the chocolate and place on a wax paper lined baking sheet. Place 2 Candy Eyeballs on each chocolate peanut butter ball. Chill until set.


This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday

 

 

Pumpkin Chocolate Chip Cookie Recipe

Pumpkin Chocolate Chip Cookies
(makes 2 dozen cookies)

Ingredients:

• 1 cup Pumpkin
• 1 cup Sugar
• 1/2 cup Oil (I prefer canola or peanut oil.)
• 1 Egg
• 2 cups Flour
• 2 teapoons Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Milk
• 1 Tablespoon Vanilla
• 2 cups Semi-Sweet Chocolate Chips
• 1/2 cup chopped Walnuts (optional)

Mix together in a large bowl pumpkin, sugar, oil, vanilla and egg. In another bowl mix together flour, baking powder, ground cinnamon and salt. In a small bowl, mix together baking soda and milk and then add to the pumpkin mixture. Slowly add the flour mixture to the pumpkin mixture. Add the chocolate chips and walnuts. Drop spoonfuls of dough on a greased cookie sheet and bake at 350 degrees for 10 minutes.


This post is linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday
• Tuesdays at the Table