Archive for December, 2009

Caramel Turtle

Wednesday, December 16th, 2009

 2 cups flour
 1 cup brown sugar
 1/2 cup butter or margarine

Caramel Layer:
 2/3 cup butter or margarine
 1/2 cup brown sugar

Cook together in a saucepan over medium heat until bubbly and homogeneous

1.  Mix crust ingredients and press into a 13 x 9 pan.
2. Scatter pecan halves over top of crust.
3. Cook caramel layer and drizzle over pecans.
4. Bake at 350 degrees for 15 minutes.
5. Remove from oven and scatter 1 cup of chocolate chips over top.
   Swirl with a knife.


Pecan Cheesecake Bites

Wednesday, December 16th, 2009

Crust/Topping:  1/3 cup brown sugar
 Butter 3/4 stick
 1/2 cup chopped pecans
 1 cup flour
 1 pkg. (8oz.) Cream cheese
 1/4 cup sugar
 1 egg
 2 Tbsp. milk
 1 Tbsp. lemon juice
 1 tsp. vanilla extract

Mix the first 3 ingredients ingredients. 

Stir in the butter.

Reserve 1/3 cup of this mixture to use as the topping.

Pat the crust into a greased 8 x 8″ pan.

Bake 12-15 minutes.  (350)

Mix the filling ingredients at medium speed. 

Pour over crust. 

Sprinkle with the reserved crust mixture.

Bake 25 minutes.  (350)


Cut into 2″ squares, then in half diagonally.


Grandma’s Green Bean Casserole

Tuesday, December 15th, 2009

2 tbsp. Butter
2 tbsp. all-purpose flour
1 tsp. Salt
1 tsp. Sugar
¼ cup onion, diced
1 cup sour cream
3 14.5-ounce cans French-style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tbsp. butter, melted

Preheat oven to 350º F.

Melt 2 tablespoons butter in a large skillet over medium heat.

Stir in flour until smooth, and cook for one minute.

Stir in the salt, sugar, onion, and sour cream.

Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish.

Spread shredded cheese over the top.

In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven,or until the top is golden and cheese is bubbly.


Holiday Ham

Tuesday, December 15th, 2009

I always buy the Sugardale boneless hams from Giant Eagle.  They are around $2.49 a lb a bit higher than semi-boneless or whole bone in hams, however, well worth it.

I score the top of the ham and put cloves (approx 15) depending on the size.
Put pineapple slices on the top and pour about 3 cups of ginger ale over the entire ham. 
Cook according to the directions, I think it is 15 minutes per pound.  
Take the ham out of the oven the last 30 minutes and replace the pineapple slices with new and spoon the glaze all over the ham (top & sides)

2 tablespoons of yellow mustard
¾ cup of light brown sugar
Pineapple juice

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze.


Recipes, recipes, recipes – asking for Recipes for our Cookbook!

Wednesday, December 9th, 2009

Because we are going to host the Holiday Party we would like for everyone to submit their recipes directly to our Blog.  When we get enough, we can easily publish a web version of our club’s cookbook!

Really simple!  If you need help please don’t hesitate to ask.

Thank you!