Grandmom’s Chili Sauce

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Skim tomatoes, chop, mix altogether and simmer for 1 hour

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Delicious Vegan chocolate cake

Dry:
2 1/2 c. sifted whole wheat flour
1 c. cane sugar
2/3 c. cocoa powder
2 t. baking soda
1 t. salt

Wet:
1 c. apple sauce or maple syrup
2 c. warm water
2/3 c. vegetable oil
2 t. vanilla extract
2 t. white or apple cider vinegar

Directions:

1.Preheat oven to 350
2.Grease baking pans with Earth balance natural buttery spread
3.To ensure the cakes don’t stick , place a handful of flour in each pan and shake the pan until covered. Or with a pencil, trace the bottom of the baking pan on the wax paper; cut out circles and line pans.
4.Sift flour into a large bowl, adding flakes of bran back into the flour if sifted out.
5.Mix in the rest of the dry ingredients.
6.In a separate bowl, combine all wet ingredients and whisk.
7. Add wet ingredients to dry and mix until smooth
8.Pour vegan chocolate cake mixture equally into baking pans.
9.Place pans in oven and bake for 30 -35 min. until a fork comes out clean.
10.Allow chocolate cake to cool before removing from pans

Mom’s Chicken Pie

1 bag of peas and carrots
1 can of cream of chicken soup
1 c. milk
1 c. chicken broth
1 small onion chopped
1 T flour
ground pepper
1/2- 1 lb. cooked, shredded chicken
1 pie crust.

Directions:
Cook vegetables 6-8 min. until tender.
Drain vegetables and then add soup and milk and heat it up.
Saute onion in oil, then add flour and then add broth
Combine all  ingredients and pour into pie shell.
Bake at 425 for 10 min and 350  for 1 hour

No bake pineapple cheesecake

1/4 c. powdered sugar
1 c. graham cracker crumbs
4 T  melted butter
1 (3 oz) pkg. pineapple jello (you can use lemon if you want)
1 c. boiling water
2 (8 oz) pkg cream cheese
1/2 c. sugar
1 t. vanilla
2 c. cool whip

Combine powdered sugar and graham cracker and butter and press into 9″ spring form pan.
Refrigerate.
Dissolve jello in the boiling water and stir until dissolved.
Chill until syrupy(about 1 hour)
In a large bowl, beat cream cheese until soft.
Add sugar and vanilla and beat until fluffy.
Add the jello mixture and beat lightly until blended.
Fold cool whip into cream cheese mixture. Pour into prepared graham cracker crust. Refrigerate at least 3 hours or more until set.
Can serve with toppings of fruit like cherry pie filling etc or drizzle with strawberry syrup.

Gingerbread men

3 c. sifted flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
3/4-1 t. ginger
1/3 c. butter
1/3 c. brown sugar
2/3 c. molasses (dark or light)
1 egg

Directions:
Sift together flour, soda, powder, salt, and ginger.
In a second bowl, cream butter and sugar together until fluffy, then add molasses and egg.
Add in the dry ingredients.
Roll out doug to 1/2 -3/4″ thick on lightly floured board.
Cut into desired shapes.
Place on greased or parchment lined cookie sheets. (Allow for expansion)
Bake 375 for 8-10 minutes.
Cool on wire racks

Amy’s cheeseball

8 oz. package of cream cheese
2 c. shredded cheddar cheese
2 t. grated onion
1 t. Worcestershire sauce
2T blue cheese (not heaping)
(Either Basil or parsley or chopped nuts for topping)

Directions:
Mix well. Roll in basil, parsley or toasted nuts. whatever you wish

Papa’s cheese ball

2 (8 oz) cream cheese
1 (8 oz) crushed pineapple
1/4 c.  finely chopped green pepper
2 T finely chopped onion
1 t salt
1 c. toasted chopped pecans

Directions:
Drain the pineapple and green pepper within an inch of your life . . . don’t leave a bunch of juice in them. You may use a paper towel to gently press them.
Mix all ingredients and form into a ball.
Chill overnight
Roll in 1 c. chopped pecans

Pineapple stuffing

1 loaf (cubed) white bread
2 sticks of butter
1 c. white sugar
30 oz. crushed pineapple (drained)
3 eggs

Directions:
Cream sugar and butter together.
Add eggs and mix well
Stir in pineapple
Fold in bread cubes
Bake
serves 8-10

Macaroni & Cheese

2 c. small curd cottage cheese
1 c. sour cream
1 egg
salt, pepper, dry mustard
5 c. cooked macaroni
2 c. shredded cheddar cheese
Parmeson cheese

Directions:
Combine all ingredients except parmesan.
Sprinkle parmesan on top.
Bake at 350 for 25-30 min

Tomato Pie

9″ baked pie shell
5-7 ripe tomatoes, diced
8 leaves of fresh basil
2 -3 green onions, diced
1 c. shredded cheddar cheese
1 c. shredded mozerella cheese
1 c. mayo

Directions:
Place tomatoes in colander.
Salt and pepper tomatoes and let juices drain.
Pour tomatoes in pie shell.
Put basil and green onions on tomatoes
Mix cheese and mayo together and bread ontop of pie.
Bake @350 for 1/2 hour