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 Dea's
Favorite Recipes
Quick and Simple Recipes !
That's what I like!
Chocolate Chip
Muffins
MIX TOGETHER in a large mixing bowl:
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 cup sugar
2 cups coconut
THEN ADD:
1 egg
1 tsp. vanilla
3/4 cup butter
1 cup milk
2 cups chocolate chips
PLACE IN MUFFIN PAN and BAKE at 350 o for about 18 minutes. (My boys love these!)
Blueberry
Muffins
2 cups flour
2 tsp baking powder
1/2 tsp salt 1/4 cup sugar
1/2 tsp vanilla
2 Tbsp butter or margarine, melted
1 egg
1 cup milk
3/4 cup blueberries
Sift the dry ingredients. Add the beaten egg, milk, vanilla and melted butter. Add 3/4
cup of blueberries. Spoon into greased muffin pans and bake for 25 minutes at 400 F.
Pineapple
Chip Dip
2 pkg. Dream Whip
1 large cream cheese
1 can crushed pineapple
Mix as directed the 2 pkg. of Dream Whip. Add cream
cheese. Fold in crushed pineapple. Open a big bag of ruffled potato chips and ENJOY!
Cheese
Ball
8 oz. cream cheese
1 can tuna, drained
1/2 cup chopped onion
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 cup grated cheese
1/2 cup Miracle Whip
Mix the cream cheese, chopped onion, Worcestershire sauce and garlic salt
together. Add tuna and Miracle Whip. Mix in grated cheese; you can add more grated cheese,
if you want a firmer mixture. Roll into ball. Serve with a variety
of crackers. (I LOVE dips!)
Five Star
Cookies
1/2 cup margarine
2 cups graham wafer crumbs
2 cups coconut
1 tin sweetened milk
4-6 Aero Bars
about 2 Tbsp parowax
Mix together the first four ingredients and press
into a pan. Bake for 15 min at 300 o F. Let cool completely.
Melt the bars and add the margarine and parowax. Spread over the
cooled bottom layer. Let cool completely before cutting.
(These are very tasty and easy to make!)
5-Minute
Fudge
Boil: 2 tbsp. butter or margarine
2/3 cup milk
1 2/3 cups sugar
1/2 tsp. salt
Mix:
2 cups marshmallows
1 1/2 cups chocolate chips
1 tsp. vanilla
1/2 cups chopped nuts
Pour into a pan and chill. Cut in squares.
Chocolate
Mice (Eeeeeek!)
1 cup peanut butter
1 cup icing sugar
1/4 cup butter or margarine
1 cup coconut
1/4 cup walnuts
2 cups Rice Krispies
1/4 block parowax
1 pkg chocolate chips
Mix peanut butter, icing sugar, and butter together. Then add coconut, nuts and
Rice Krispies. Form the mixture into "mice" (little oval-shaped balls). Melt
parowax and chocolate chips. Dip the "mice" into the chocolate mixture. Place
on waxed paper and let cool. This is a favorite at my house, especially at Christmas
time!
Carrot and
Pineapple Muffins
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup sugar
Sift all together.
Stir in:
2 eggs
2/3 cups Crisco oil
1/2 cup pineapple (not drained)
1 medium grated carrot
1 tsp. vanilla
Mix well.
Fill muffin pan and bake at 350 o for about 18 minutes
Caramel Dip
8 oz. pkg cream cheese
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 tsp caramel or butterscotch extract
Soften cream cheese and place in a mixing
bowl. Add remaining ingredients and use electric mixer to blend well.
This is DELICIOUS with
Granny Smith apples!
Cut
apples into sections and dip in lemon juice to prevent browning.
Macaroni
Salad
3/4 cup mayonnaise
2 Tbsp. vinegar
1 Tbsp prepared mustard
1 tsp sugar
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups chopped celery or green and red pepper
1/2 cup sliced green onion
1/4 cup sweet relish
4 cups cooked drained and cooled macaroni
In a large bowl, combine mayo, vinegar, mustard, sugar, salt and pepper and mix well.
Add remaining ingredients. Cover and chill several hours. Toss before serving.
Marinated
Carrots
1 cup sugar
1 Tbsp mustard
1 tsp Worcestershire sauce
3/4 cup vinegar
1 can tomato soup
1 onion, sliced
1/4 cup green pepper, cut finely
2 lb carrots
Peel and slice carrots; cook until tender. Simmer the green pepper and onion in a little
water. Combine all the ingredients except the carrots. Then pour the sauce mixture over the
carrots and stir well. Store in covered container and refrigerate for 24 hours before
serving. It can store up to 3-4 weeks. Stir before using. I love 'em!
Stuffed Baked
Potatoes
Cheddar cheese, grated
Bacon bits
Butter
Milk
Bake potatoes: cut in halves, lengthwise. Scoop out
potatoes; mash with butter and milk. Fill skins; sprinkle with grated cheese and bacon
bits. Place in oven until cheese melts.
Deviled Eggs
6 to 8 hard boiled eggs
1 tsp vinegar
2 Tbsp salad dressing
salt and pepper paprika
1 tsp mustard
Cut eggs in halves. Take out yolks and mash with a fork until fine. Add remaining
ingredients (except paprika) and make a smooth mixture. The yolks may need a little more
moisture, so you may need to add a little more salad dressing. Place the mixture back into
the egg whites and sprinkle with paprika. Love these at our barbecues!
Pineapple
Balls
1 tin cream
1 pkg. small marshmallows
1 cup fine coconut
1 small tin crushed pineapple (well drained)
Combine cream, marshmallows and pineapple. Shape into balls and roll each in coconut. I
usually keep these in the refrigerator, or better still, in the freezer.
Marshmallow
Cookies
1 pkg chocolate chips
1/2 cup butter or margarine
1 1/2 cups icing sugar
3/4 cup chopped walnuts
2 eggs (beaten)
1 pkg small, colored marshmallows
Melt chocolate chips and butter over low heat until smooth. Stir in icing sugar and
eggs. Beat until smooth. Stir in nuts and marshmallows. Place into a well-greased pan, let
cool and cut into squares.
Rainbow Slices
30 large, colored marshmallows (quartered)
2 squares chocolate (melted)
1 egg (beaten)
3/4 cup icing sugar
1/2 cup fine coconut
2/3 cup walnuts
Mix altogether and roll it into the shape of a log. Roll in coconut and place in wax paper.
Slice as needed.
Peanut Butter Balls
1/2 cup peanut butter
1/2 cup icing sugar
2 tsp butter or margarine
1/2 cup chopped walnuts
Mix together by hand. Roll into balls and roll in fine coconut.
Tweed Squares
BOTTOM:
1/2 cup butter or margarine
2/3 cup sugar
2 egg whites (don't throw away the yolks!)
1 1/3 cup flour
1/2 cup milk
1 tsp baking powder
1 tsp vanilla
2 squares semisweet chocolate.
Grate it. Mix together and bake at 325 o for about 30 minutes.
FILLING:
1/2 cup butter or margarine
2 yolks
1 1/2 cups icing sugar
Let the bottom cool thoroughly before adding the filling over it.
TOP:
Melt 3 squares of chocolate and about a 1/2 tsp butter or margarine. Spread over the
filling and let cool.
Cherry
Chocolates
3 cup icing sugar
4 tbsp butter or margarine
4 tbsp milk
3 cup fine coconut
1 small bottle whole cherries
1 cup semi-sweet chocolate chips
1/2 bar paraffin wax
Combine sugar, butter and milk. Add coconut. Form a little of the mixture around each
cherry and roll into a small ball. Chill well. In a double-boiler melt chips and paraffin.
Dip the balls into the chocolate. Freeze.
Pineapple
Dream
Mix:
2 cups crushed graham wafers
1/2 cup melted butter or margarine
Pat into 9x9 pan (reserve 1/8 cup) Bake at 300 o for 10 minutes. Cool completely.
Cream:
1/2 cup butter or margarine
2 cups icing sugar
2 well-beaten eggs
Spread over wafer layer. Prepare an envelope of Dream Whip and fold in 1 cup crushed
pineapple (well drained) Spread over the second layer. Top with the reserve crumbs.
Chill 24 hours.
Baked Apples
Preheat oven to 375 o Core apples. Slash peeling around the middle to prevent
splitting. Place apples upright in a baking dish. Fill the center of each apple with: 1-1
1/2 tbsp brown sugar 1/8 tsp cinnamon Top with a dot of butter or margarine. Pour 1/4 of an
inch of water into dish. Bake 30-40 minutes. If desired, spoon the syrup over the apples
several times during cooking. Serve warm with whipped cream or ice cream.
Turtles
1/2 block paraffin wax
1 pkg chocolate chips (12 oz)
1 cup peanut butter
Melt wax, then add peanut butter and chocolate chips.
ADD: 1 cup peanuts
1 cup icing sugar
2 cups Rice Krispies
Mix well together, then add by teaspoon on waxed paper to cool.
This one's
not really quick but it's GOOD!
Lemon Meringue Pie
1 cup sugar
1/3 cup plus 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolk, slightly beaten
3 Tbsp. butter or margarine
2 Tsp. grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring
Bake pie shell (see pastry recipe below) at 450 o for 10- 12 minutes. Mix sugar and
cornstarch in a medium saucepan. Gradually stir in the water. Cook over medium heat,
stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually
stir in a few spoonfuls of this mixture into the egg yolks. Then, blend this into the
remaining hot mixture in the saucepan. Boil and stir one minute. Remove from heat. Stir in
butter, lemon peel, lemon juice and food color. Pour into pie shell. Spread meringue over
the top. (see recipe below)
Meringue
3 egg whites
1/4 Tsp. cream of tartar
6 Tbsp. sugar
1/2 Tsp. vanilla
Heat oven to 400 o .Beat egg whites and cream of tartar until it forms peaks. Beat in
sugar, 1 Tbsp. at a time. Continue beating until stiff and glossy. Beat in vanilla. Heap
meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of
crust to prevent shrinking or weeping. Bake for 5-10 minutes or until delicate brown.
Pastry
2 cups flour
1 Tsp. salt
3/4 cup shortening
4-5 Tbsp cold water
Blend or sift together the flour and salt. Cut in shortening. Sprinkle the water, one Tbsp.
at a time, mixing lightly with a fork until all the flour is dampened. Turn dough onto
waxed paper and form into as ball. Chill if desired. (yields enough dough for one 9"
double crust pie or two 9" single crust pies) Place in a pie plate and bake for 10-12
minutes at 450 o or until lightly brown. Cool shell before adding the filling.
Check
out some of my friend's favorite Quick and Easy recipes!
Thanks for visiting!
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