Paul and Penny

This is a family favorite that has been made on my mom’s side of the family since I was a little girl.

Crust:
1 stick butter (softened NOT melted)
1 cup flour
2 T sugar
pecan halves

Mix first 3 ingredients in a 8×9 inch square pan and press in to form the crust. Then press the pecan halves in all over the crust. Bake crust at 350 until golden brown. Watch closely! Cool completely.

Filling:

1 8 oz Philly cream cheese (softened)
1 T milk
1 cup powdered sugar
1 package Dream Whip
1 large banana
1 can blueberry pie filling
Using electric mixer cream together cream cheese and milk. Add powdered sugar, mix. Seperately mix 1 packet of Dream Whip according to package directions. Then mix it into the cream cheese mixture with the electric mixer. Set aside. Slice the banana over the top of the cooled crust.  Pour cream mixture over bananas. Top with a can of blueberry pie filling. Chill for several hours before serving.

2 cups rice, 4 cups water
2 large bunches broccoli (use florettes only)

1 large can Campbell’s cream of chicken soup
Almost 3/4 of a large block of Velveeta (melt in microwave with a little milk)

salt and pepper as needed

1/8 cup parkay sticks

Cook rice and broccoli until til done seperately. Broccoli needs to be very soft, drain and add to hot just cooked rice, stir in soup, melted cheese, salt and pepper and mix until cheese is melted. Stir in Parkay slices at the very end, letting them melt all in and over the casserole.

Fruit Ladder Loaves

I took a bread machine class back in the 90’s at the ladies home extension office in Norman and the book that the class followed was Fleishmann’s Bread Machine Favorites. This is my tweaked recipe of one of the first things we learned to make in the class and it is truely delicious.  This is for the bread machine, but if you want to make it by hand, just following one of your favorite manual recipes for order of ingredients and process using the following ingredients.

-Penny 

1-POUND RECIPE INGREDIENTS

2/3 cup milk

1 large egg

1 tablespoon butter or margarine

1/2 teaspoon salt

2 cups bread flour

4 teaspoons sugar

1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Filling:

 2 Rome apples

2 fistfulls fresh cranberries

about 7 large dates

about 2 T water

1 cup packed brown sugar

1 t cinnamon

1/2 c chopped nuts

Directions

Nutrition Information

I have made this on Christmas morning many times to accompany our traditional Christmas morning breakfast of sausage bread. It is really delicious.

1 lb shredded cheese (your choice)

12 oz fresh mushrooms or 1 small can (if you don’t like mushrooms, just omit)

1/2 lg onion, chopped

1/2 c butter or margarine (equal to one stick, but you could get by using less)

1 cup chopped cooked ham, OR 1 1/2 lbs bacon cooked and drained or sausage cooked and crumbled

7 eggs

1 3/4 c  milk

1/2 c flour

1 T parsley flakes

1 1/2 t seasoned salt or garlic salt or a mixture of both

In a 9 x 13 pan sprayed with Pam, place half the cheese, cook mushrooms and onions in butter and pour over cheese, Then layer on your meat choice, then the rest of the cheese. Beat eggs with milk and rest of ingredients and pour over meat.  Bake 45 minutes at 350.

Aunt Donna on my mom’s side has been making this since I was a little bitty girl and other relatives have continued to make it over the years too. It is truly one of my favortite desserts.

Crust:

1 stick butter, softened, but NOT melted.

1 c flour

2 T sugar

about 24 pecan halves

Mix first 3 ingredients in 8 x 9 square dish or 9 inch pie plate. Press into pan and then press pecan halves into bottom of crust. Bake at 350 until golden brown. (watch closely!) Cool completely before filling.

Filling:

Using an electric mixer

1 8 oz Philly cream cheese

1 T milk

cream together and add:

1 c powdered sugar, blend well

Mix one envelope of Dream Whip according to package directions. Then mix it into cream cheese mixture.

Slice one large banana and place pieces over cooled crust. (we sometimes leave out the banana).

Pour cream mixture over bananas.

Top with one half to one can Blueberry pie filling (Hannah makes it w/cherry and it’s great)

Chill at least a couple hours.

Mom got this out of one her first cookbooks that daddy bought her right after they got married. Better Homes and Gardens Dessert Cookbook. I have the recipe book and will cherish it always. She used to make it for him and for his dad, and grandpa still talked about mom’s pie up until the day he passed away. Grandpa passed away 2 days after Christmas and I remember on Christmas day that year, he asked me if my mom was making some of her good pies.  Sweet memories…

Chocolate Pie

1 c sugar

3 heaping T cornstarch

3 level T of Hershey’s cocoa powder

1/4 t salt

12 oz milnot plus enough water to make 2 cups (or just 2 cups of milk)

3 beaten egg yolks (reserve whites for your meringue if making one)

2 T butter

1 t vanilla

Combine sugar, cornstarch, salt and cocoa in medium sauce pan, add milnot and eggs and mix well. Put on medium heat and bring up to heat, stirring CONSTANTLY making sure to scrape the sides and bottom of the pan CONTINUALLY. ( I use a whisk). It will thicken as you cook and stir, don’t rush it or it WILL SCORCH!When about half way thicken, remove add butter and vanilla and place back on fire and finish cooking.  Let cool and pour into a prebaked pie crust. (see recipe for mom’s pie crust). Mom always served it in a plain pastry crust, but last year due to time restraints, I poured it into a store bought small graham cracker crust topped with Cool Whip and shaved a Hersey bar over the cool whip. It was beautiful and delicious.

This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.

Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.

Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.

In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.

Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

Makes 3 1/2 dozen candies

1 pkg (6oz) butterscotch morsels

1/2 c chunky or creamy peanut butter

1 c mini marshmallows

1 (3 oz) can chow mein noodles

In top of double boiler over hot, not boiling water, melt morsels and PB together. Add marshmallows stirring constantly, until mixture is smooth. Gently fold in noodles, blend well and drop by teaspoon onto wax paper to cool and set up.

Marie from First Baptist Church, Noble, Oklahoma used to make this for us and we loved it. She was kind enough to share her recipe.

1/4 c crisco oil

5 eggs

2 c pumpkin

2 1/2 c flour

2 c sugar

1 t baking soda

1 t salt

1 t cinnamon

1 c chopped nuts (opt.)

2 (3oz each) boxes of Jello coconut pudding and pie filling (not instant)

Mix oil, eggs, and pumpkin together, add rest and mix well. Bake in 2 greased loaf pans at 325 for 45 minutes to 1 hour.