Forgotten Cookies

Alright, so I know this blog is supposed to be about handwritten recipes and this one is obviously not. Let me explain. This binder is probably just a tad bigger than my hand. Someone had to take the time to type out each recipe to make sure they'd fit in this little binder. So although it's not written by hand, it still was typed with love. Also, I'm not sure I'd actually call these cookies. They were more like a meringue. So I'd consider it more of a candy. I actually had to trash my first batch because a tiny bit of egg yolk got into my whites. I thought I had spooned it out but my whites never got stiff :( So I had to start over again. Lesson learned!

Here's my interpretation of the recipe:

Forgotten Cookies

2 egg whites, beaten til frothy

¾ cup sugar

*12 tsp cream of tarter (actually ½ tsp)

¼ tsp vanilla

16oz chocolate chips

1 cup pecans, finely chopped

1 brown paper bag

Heat oven to 375.

To egg whites add sugar, cream of tarter, and vanilla. Beat until stiff. Add food coloring if desired.

Add chocolate chips and pecans. Mix well. Drop like divinity onto cookie sheets lined with brown paper bag.

Place in oven. Turn off oven and leave over night. Go to bed. The cookies are ready when you awaken.

*I thought 12 tsp of cream of tarter was a lot so after consulting with my mom, we agreed that it was probably ½ and they forgot to put the / in there.

*I used mini semi-sweet chocolate chips

I hope you enjoy and give this recipe a second chance in your kitchen too.

Mashed Potatos & Gravy

I admit, I am not good a making gravy. White or brown. So I was skeptical with this recipe. But...it came out great! Both my kiddos love "country" gravy and mashed potatoes so this was a perfect side to  pair with some steak fingers and broccoli. Supper was a hit :)

Here's my interpretation of the recipe:

Mashed Potatos & Gravy

From the Kitchen of Whistle Stop Cafe

- Mashed Potatos

4 med potatos, peeled & quartered

½ cup milk

¼ cup butter

1½ tsp salt

¼ tsp pepper

Cook potatos in boiling water, covered for 15 about 15 minutes

Pour off water, return to heat briefly to evaporate water

Remove from pan and mash with potato masher

Add remaining ingredients and mash well

- Southern Cream Gravy

¼ cup bacon or sausage drippings

¼ cup self-rising flour

1 cup milk

1 cup water

½ tsp salt

¼ tsp pepper

Combine drippings & flour in large skillet - cook over medium heat till pale brown

Stir in water, milk, salt & pepper

Cook until thickened, stirring constantly

*I used 2% milk (it's what I had on hand)

*The potatos were russet

*I made bacon for breakfast so I used the drippings from that for the gravy

*I used unsalted butter

I hope you enjoy and give this recipe a second chance in your kitchen too.

Banana Pudding

My mom has us (mainly my husband) spoiled to her banana pudding. It's hard not to compare any other version to hers, which is super yummy. Personally, I don't care for the treat, but my husband LOVES it. So I wanted to try this one and have him be the guinea pig. He said it was okay, but he wouldn't be sad if I never made it again. It's a basic recipe. Nothing to brag about unfortunately. It was good to try it though :)

Here's my interpretation of the recipe:

Banana Pudding

3 Tblsp. flour

½ cup sugar

2 eggs

2 cups milk

1 tsp vanilla

2 Tblsp cornstarch

Cook until thick. Place over top of a casserole of layers of vanilla wafers and bananas. 

*Simple and to the point

I hope you enjoy and give this recipe a second chance in your kitchen too.

Ground Beef Pie

This recipe was surprising good! Although I think it was a bit dry. I did drain the can of peas (it didn't say to and I did it out of habit), so next time I think I'll leave the juice in. The kids gave it a thumbs up to add to the "make it again" list. Yay!

My interpretation of the recipe:

Ground Beef Pie

1 pie crust

Filling

1 lb. ground beef
½ cup celery (chopped)
¼ cup flour
1 cup water
1 can peas
1 pkg dry onion soup mix
¼ tsp. oregano

Cook ground beef and celery until browned. Drain. Sprinkle flour on meat. Mix. Add peas and ¼ cup liquid (water), onion soup mix, remaining ¾ cup water and oregano to meat mixture. 

Bake 375º about 30-40 min.

*I used a premade refrigerated pie crust

I hope you enjoy and give this recipe a second chance in your kitchen too.

Carrot Salad

When I first saw this recipe, I immediately flashed back to my childhood when my Grandma would take us to the local cafeteria for lunch or an early supper. She would get some carrot salad. I would usually get a regular salad with ranch, and a piece of jalapeno cornbread. I know my grandma would have loved this one had I had the chance to make it for her. Surprisingly, my 12 year old daughter liked it. So much so, that she would take some for lunch! Mom win!

My interpretation of the recipe:

Carrot Salad

Grate 3 carrots (raw)
1 can crush pineapple (17 )
2 fresh apples cubed
Little lemon juice
1 tsp. mayonnaise
1 Tbs sugar

Mix together. Serve cold
Add raisins before serving.

*I wish a can of crushed pineapple was 17 !

*Red apples were uesd

*Fresh lemon juice was used

*I added raisins to each individual serving

 I hope you enjoy and give this recipe a second chance in your kitchen too.

Untitled “Nacho Casserole”

This was a quick and easy supper to make! I think cooking the ground beef took the longest. While that was cooking I was shredding cheese (freshly shredded is always better than bagged!), crushing tortilla chips and assembling the bottom sauce layer. We debated on what to call this since it didn't have a name. We decided on Nacho Casserole. It got a thumbs up from the husband and both kiddos. I think it might even make it onto our monthly menu planning! 

Now normally I like to follow the recipe exactly how it's written. I did have to make one big adjustment for me personally. I HAD to season the meat when cooking. Ever since having my two wonderful kiddos, I cannot stand the smell of meat cooking. I have to season it right at the beginning or it grosses me out. So I added some of our favorite seasoning (it's also a secret ingredient in my famous hot sauce! If you want to know what it is, I MIGHT let you in on it :)) along with my standard taco seasonings: garlic powder, onion powder, salt and pepper.

 My interpretation of the recipe:

Untitled "Nacho Casserole"

1 lb. ground beef

1½ cups thick chunky salsa

1 10oz can corn (drained)

¾ cup miracle whip

1 teaspoon chili powder

2 cups crushed tortilla chips

2 cups colby cheese (shredded) 

1. Set oven for 350 degrees

2. Brown meat and drain. Remove from heat.

3. Mix salsa, corn, mayonnaise and chili powder in 2 quart casserole dish.

4. Cover with layer of one-half meat, tortilla chips and shredded cheese, ending with cheese on top.

5. Repeat step 4.

6. Bake uncovered for 20 minutes or until thoroughly heated.

7. Let stand for 5 minutes.

* I seasoned the meat while it cooked

* I grated my own cheese instead of using a bag of shredded cheese.

* If you use more than 1 pound of meat, you'll need to use a bigger baking dish. All the ingredients fit perfectly (although I doubted it) in a 2 qt. dish.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Lemon Bars

Honestly, who doesn't love a good lemon bar? Especially in the Summer! These hit the spot. The crust is buttery, flaky, crumbly goodness and the lemon has a good tang to sweet ratio. Normally I share what I make with friends, neighbors and family but I was instructed to keep these. I've left them on the stove with a plastic knife in the pan and every time I walk by I notice more and more missing :) Sure the kiddos get some when I cut them a piece but most of it is going in my husband's belly! haha!

My interpretation of the recipe:

Lemon Bars

Cream:

1 cup butter

2 cups flour

½ cup powder sugar

Press in 9x13" pan - halfway up sides and bottom. Bake 20 minutes 350º

Beat 4 eggs; add to eggs 6 Tablespoons lemon juice

Mix: 2 cups sugar, ½ teaspoon salt, 4 Tablespoons flour

Add to egg mixture. Spread on hot crust. Bake 30 minutes at 350º

Sprinkle powder sugar while warm on top.

* I used unsalted butter

* I used 2 decent sized lemons to squeeze out 6T fresh lemon juice

I hope you enjoy and give this recipe a second chance in your kitchen too.
 

Shrimp Salad

 I've been looking for recipes to make that require a short baking time or no baking at all since it's so hot in Texas this summer. This sounded like the perfect one to try. I personally love a cold pasta salad. Plus shrimp? Yes please! Now, I'll be honest. I've been the only one eating this. My family snubbed their picky little noses at it. It's been a good lunch for me the past few days. 

I used the big shell pasta. Not the big ones that you can stuff, but bigger than the shells and cheese kind. They were the only ones my Aldi carried so that's what I bought while I was there. I like how the little pieces of shrimp and things get caught inside the shells. I can't help but wonder if the smaller shells would work better though for more even bites. Either way, I liked this salad!

My interpretation of the recipe:

Shrimp Salad

Mary Ann

12oz noodles (shell)

1½ pounds shrimp (or 3 or 4 cans -> drained but don't rinse)

pineapple (cut up 4 little "tibbits) just a few

dash of black pepper

2 green onions (greens and all cut-up)

4 or 5 hard-boiled eggs cut up

Miracle Whip -> add milk and about 2 teaspoons sugar

Mix - let sit overnight

Next day add more mayonnaise if dry

* I used the medium sized shell pasta

* I used jumbo shrimp and then cut them up into smaller pieces

* I used 4 pineapple chunks cut up into 8 pieces each

* I used 4 hard boiled eggs

* The ingredients called for miracle whip, so that's what I used. Although the directions say mayonnaise.

* The measurements I used for the miracle whip/sugar/milk mixture were: 6Tablespoon miracle whip, 4 Tablespoons milk, 2 teaspoons sugar. You might use less if you use smaller pasta shells.

* After letting it sit overnight, the next day I did end up adding more salt and pepper along with 2 Tablespoons of miracle whip. 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Pumpkin Nut Bars

 

I cannot wait until Fall! You're either one who loves pumpkin everything or doesn't. I LOVE it! How about you? Let me know in the comments your thoughts on pumpkin everything :)

This recipe is called Pumpkin Nut Bars. Personally, I think it's more like a cake. It cooked quick so the oven wasn't on long (thanks TX heat). For me, I love cream cheese icing when it comes to pumpkin treats. This icing was different. Good, and sweet, but different. As I spread it on the cooled cake, I didn't think it was going to be enough. Trust me, a thin layer of this icing is all you need!

My interpretation of the recipe:

Pumpkin Nut Bars

½ cup shortening

1 cup packed brown sugar

1 cup flour

½ teaspoon (baking) soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

2/3 cup pumpkin

2 eggs

1 teaspoon vanilla

½ cup chopped nuts

Combine all ingredients except nuts in large mixing bowl. Beat for 2 minutes with electric mixer at medium speed. Fold in nuts. Spread evenly in a 13x9x2" pan. Bake at 350º 20-25 minutes. Spread with run frosting when cool.

Frosting

¼ cup butter

2 cups powdered sugar

1 teaspoon rum

2 Tablespoons hot water

¼ cup nuts

* I used light brown sugar

* Pecans were used in the batter as well as the frosting

* I used dark rum 

* It baked in my oven for 21 minutes

* I did spray my 9x13 pan before adding the batter

I hope you enjoy and give this recipe a second chance in your kitchen too.

Crispy Oat Cookie

 

If you're looking for a good crispy and crunchy cookie, this is a good one. I made the rookie mistake of not making sure I had all the ingredients before I started mixing everything together. I went to get the oatmeal and didn't have any! We use steel cut oats, but I thought I had some old fashioned ones. Luckily my mom was coming over so she brought some. The dough was a little soft, not sure if that was because it was sitting on the counter until she got to my house. With all the extra goodies in these cookies, I definitely couldn't roll them into balls. It was more of a squish them into balls. I think they still turned out good. Apparently I don't know how to measure 1" so I only ended up with just over 6 dozen, not the 10 listed. And 15 minutes, in my oven, was the perfect time for these to bake.

My interpretation of the recipe:

Crispy Oat Cookies

1 cup butter softened

1 cup sugar

1 cup firmly packed brown sugar

1 egg

1 cup vegetable oil

1 teaspoon vanilla

3 ½ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup regular oats uncooked

1 cup crushed corn flakes

½ cup coconut

½ cup chopped nuts

Shape dough into 1 inch balls. Place on ungreased baking sheet - flatten with fork. Bake 325º for 15 minutes.          10 dozen

* I used unsalted butter

* I used light brown sugar

* For the nuts, I used pecans

* Made just over 6 dozen

I hope you enjoy and give this recipe a second chance in your kitchen too.

Dream Bars

We are smack dab in the middle of summer here in Texas! Today's high is supposed to be 107°! Needless to say we are trying to limit our oven use so I was looking for something I could make that wouldn't take too long to bake. 30 minutes baking time isn't too bad and I had everything on hand for this recipe so here it is.

These bars are sweet, gooey and easy to make. I could have gone the easy route and used my pastry cutter to cut the butter for the crust, but the recipe says to mix by hand so that's what I did. My butter was room temp, so it was easy to mix together. 

My interpretation of the recipe:

Dream Bars

½ cup butter or oleo

½ cup brown sugar

1 cup flour

Mix together with hands and pat in a think layer on cookie sheet or pan (about 9"x12"). Bake 10 minutes at 350º

Then Mix Together

2 eggs

1 cup brown sugar

1 package coconut

1 cup nuts

2 Tablespoons flour

½ teaspoon baking powder

1 teaspoon vanilla

Spread this mixture over the first and bake 20 minutes at 350º. Cut in squares while hot.

* I used unsalted butter

* I used light brown sugar

* Instead of a package of coconut I measured out 2 cups. I didn't know how big the package used was.

* I used pecans for the nuts

* My pan was a 9x13

I hope you enjoy and give this recipe a second chance in your kitchen too.