8 cups cabbage -- finely chopped
1/4 cup carrots -- finely chopped
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 teaspoons white vinegar
2 1/2 tablespoons lemon juice
Be sure that the cabbage and carrots are cut into fine pieces, about the size of rice. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well. Refrigerate at least 2 hours before serving.
NOTES : This is suppose to be the Kentucky Fried Chicken's recipe. A dear friend who's new and inexperienced daughter-in-law didn't know what to cook for a family potluck was told to go to KFC and buy their coleslaw. Bring it home and put it in a dish and sprinkle some paprika on top and no one would know it wasn't homemade. She even fooled her husband who insisted Penny bring coeslaw to every function because she made it so good. Hence the name, Penny's coleslaw.
Monday, May 18, 2009
No-Bake Cherry Cheesecake Squares
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar -- divided
1/3 cup butter or margarine -- melted
1 3 ounce pack cream cheese -- softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping -- thawed
1 21 ounce can cherry filling and topping
1/2 teaspoon almond extract
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 ×
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients.
In a mixing bowl with an electric mixer, combine cream cheese, remaining
1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold
in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Let
chill until ready to serve.
1/2 cup granulated sugar -- divided
1/3 cup butter or margarine -- melted
1 3 ounce pack cream cheese -- softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping -- thawed
1 21 ounce can cherry filling and topping
1/2 teaspoon almond extract
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 ×
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients.
In a mixing bowl with an electric mixer, combine cream cheese, remaining
1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold
in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Let
chill until ready to serve.
Honey-Cinnamon Spread
8 ounces cream cheese -- softened
2 tablespoons honey
1/4 teaspoon cinnamon
Note: This is wonderful spread on bagels, biscuits or muffins
2 tablespoons honey
1/4 teaspoon cinnamon
Note: This is wonderful spread on bagels, biscuits or muffins
Taco Seasoning Mix
2 teaspoons dehydrated onion flakes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper flakes -- crushed
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
Yield: "1 package"
Combine all ingredients together
NOTES : This is a great recipe to have on hand. Taco seasoning is expensive and we always need it when we are out of it. To make taco's, add 1/2 cup water to this mix along with a pound of ground beef. Couldn't be easier.
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper flakes -- crushed
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
Yield: "1 package"
Combine all ingredients together
NOTES : This is a great recipe to have on hand. Taco seasoning is expensive and we always need it when we are out of it. To make taco's, add 1/2 cup water to this mix along with a pound of ground beef. Couldn't be easier.
Layered Chicken Casserole
2 cups chicken -- bite-sized pieces
1/2 pound Swiss cheese slices -- or more if needed
1 box stove-top stuffing mix -- prepared as directed
1 can cream of chicken soup
1/2 cup chicken broth
Preheat oven to 300°. Grease a 9 X 13 pan. Place uncooked chicken pieces in the bottom. Top that with the cheese slices. Prepare stuffing mix as directed and place it on top of the cheese. Mix the soup with the chicken broth and spread it evenly over the top of the casserole. Bake for 2 hours.
NOTES : This is such an easy casserole - you will really like it.
1/2 pound Swiss cheese slices -- or more if needed
1 box stove-top stuffing mix -- prepared as directed
1 can cream of chicken soup
1/2 cup chicken broth
Preheat oven to 300°. Grease a 9 X 13 pan. Place uncooked chicken pieces in the bottom. Top that with the cheese slices. Prepare stuffing mix as directed and place it on top of the cheese. Mix the soup with the chicken broth and spread it evenly over the top of the casserole. Bake for 2 hours.
NOTES : This is such an easy casserole - you will really like it.
Chewy Peanut Butter Cookies
1 cup peanut butter
1/2 cup butter or margarine
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg
3 tablespoons milk
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar -- firmly packed
Cream butter, sugars and peanut butter until light and fluffy then beat in eggs and vanilla.
Sift together flour, salt and baking powder and add to creamed mixture. When thoroughly combined, mix in 3 tablespoons of milk.
Roll dough into balls and place on ungreased cookie sheet. Press ball once with fork tines. Bake in preheated 375° oven for about 20 minutes.
1/2 cup butter or margarine
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg
3 tablespoons milk
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar -- firmly packed
Cream butter, sugars and peanut butter until light and fluffy then beat in eggs and vanilla.
Sift together flour, salt and baking powder and add to creamed mixture. When thoroughly combined, mix in 3 tablespoons of milk.
Roll dough into balls and place on ungreased cookie sheet. Press ball once with fork tines. Bake in preheated 375° oven for about 20 minutes.
Sunday, May 17, 2009
Crock Pot Macaroni & Cheese
16 ounces elbow macaroni
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
1 can condensed cheddar cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika
Cook macaroni according to package directions, drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheddar cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Makes 10 servings.
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
1 can condensed cheddar cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika
Cook macaroni according to package directions, drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheddar cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Makes 10 servings.
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