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The Williamson Family Cookbook<br />
Created with Family and Friends
Cookbook Table of Contents<br />
Everything Breakfast………………………………..4 ~ 17<br />
3 Sisters ~ Soup, Salads & Sandwiches…………….18 ~ 23<br />
Game Day~Appetizers, Hors d’oeuvres & Dips…...24 ~ 37<br />
Pastas…………......................................................38 ~ 43<br />
2 Sides Are Better Than 1…………………………..44 ~ 57<br />
Main Dishes are Delicious…………………………..58 ~ 71<br />
Dessert Of Your Dreams…………………………..72 ~ 111<br />
Cornbread & Pinto Beans………………………..112 ~ 113<br />
Thank You……………………………………………….114<br />
2
Dedication<br />
This book is dedicated to my mother<br />
Verona Joyce Goebel<br />
And to my Aunt Glennda Williamson<br />
for submitting one of my<br />
Mom’s recipes “ Rum Balls”…..<br />
3
Game Day<br />
Party Food<br />
4
Salty Chips<br />
and<br />
Saucy Dips<br />
5
Everything<br />
6
Breakfast<br />
7
8
Joey’s<br />
"You grab it out of the thing,<br />
then you toast it. You put some<br />
waffles in there and then you<br />
click the second button (defrost<br />
button) and then push the lever<br />
down. Then Daddy does the<br />
rest. They are really good."<br />
Submitted By: Joey Suydam ~ Age 7<br />
9
10
Are<br />
2<br />
Better<br />
Than<br />
1<br />
11
Aaron’s<br />
Submitted By: Aaron Lombard ~ Age 11<br />
12
1. Put Butter in the pan<br />
2. Put Fruity Pebbles in the<br />
pancake batter.<br />
3. Put it in the pan<br />
4.Flip the pancake, when<br />
done cut the pancake and<br />
put syrup on it!<br />
Best Pancake Ever!!!!<br />
13
14<br />
Submitted By: Melissa Pustelnik
Ingredients :<br />
Cinnamon Sugar<br />
Doughnut Minis<br />
4 cups vegetable or canola oil<br />
1 can Pillsbury refrigerated classic pizza crust<br />
1/4 cup sugar<br />
1 teaspoon ground cinnamon<br />
Steps:<br />
In deep heavy 3-quart saucepan, heat oil to 350°F.<br />
-roll.<br />
Cut dough into 12 (1-inch) slices. Cut each slice in half<br />
crosswise to make 24 pieces. Roll each piece into ball; set<br />
aside.<br />
cinnamon.<br />
Carefully place dough balls into hot oil; cook about 30<br />
seconds or until light golden brown. Using wire skimmer<br />
or metal slotted spoon, transfer doughnuts to paper bag<br />
15<br />
with sugar-cinnamon. Fold top of bag over; shake until<br />
doughnuts are coated. Serve warm.
Mom’s<br />
16
Submitted By: Joann Huffman<br />
Ingredients:<br />
Original recipe makes 4 servings<br />
1 cup white sugar<br />
1 tablespoon self-rising flour<br />
1 tablespoon unsweetened cocoa powder<br />
1 1/4 cups water or Milk<br />
1 tablespoon butter<br />
Directions:<br />
In a medium saucepan, combine sugar, flour and cocoa<br />
powder. Add water and stir. Bring to a boil over<br />
medium heat, stirring occasionally until thick. Remove<br />
from heat and add butter. Serve warm over<br />
homemade biscuits.<br />
17
Hey,<br />
Scrambled<br />
eggs<br />
Hey,<br />
Hey,<br />
Dad<br />
Mom<br />
18
Oliver’s Hey, Breakfast<br />
You’ll need all these things to make my Breakfast,<br />
And Oh! a Mommy or Daddy!!!!!<br />
19<br />
Submitted By: Oliver Bean 12 Months
Sausage Balls<br />
T<br />
ake a roll of sausage, some bisquik<br />
and shredded cheese.<br />
P<br />
ut in a bowl and take your hands and<br />
squeezish together.<br />
M<br />
ake little balls and bake.<br />
20
Cloudy<br />
With a chance of<br />
Sausage Balls<br />
Submitted By: Ryleigh McNeely ~ Age 9<br />
21
3<br />
Sisters<br />
Soup<br />
Salads<br />
Sandwiches<br />
22
23
Soups<br />
24
Submitted By: Darlene Scholander<br />
25
Buffalo Chicken Dip<br />
One, Of my most special<br />
memories is of Mammaw<br />
make Ham Salad, Love this<br />
stuff… I so wish that I<br />
could remember the recipe<br />
that she used, But I can’t,<br />
for I was such a little girl at<br />
the time, but to watch her<br />
put that hunk of meat in the<br />
grinder and then watch her<br />
turn it…. Wow!!! That was<br />
so cool watching that meat<br />
come out all minced<br />
up…..Only a child so young<br />
would truly understand my<br />
amazement…<br />
“ This is what I found in my<br />
research”<br />
Back in the day, this deviled ham salad was made using an old fashioned<br />
countertop grinder - the cast iron kind, that clamped onto the<br />
edge of the kitchen counter or a table. Usually a slice or two of bread<br />
would be run through first, just to sort of clean it of any dried, leftover<br />
residue, since they were next to impossible to clean well.<br />
The old school ham salad was made from ground ham, (and very often,<br />
from less expensive ground baloney instead), sweet pickles, sometimes<br />
26<br />
pimento peppers, and mayonnaise, or for some folks, a salad dressing<br />
like Miracle Whip.
Ham Spread (Ground Bologna)<br />
<br />
<br />
<br />
<br />
<br />
Ingredients<br />
2-1/2 cups of smoked or boiled ham, Or Bologna<br />
(about 2 large thick slices or 1/2 pound)<br />
4 sweet gherkin pickles<br />
1 (3 ounce jar) of chopped Pimentos, drained<br />
1/4 cup of real mayonnaise, more or less<br />
27
Submitted By: Nick Bean ~ Age 13<br />
28
Ingredients<br />
For the sauce:<br />
1/4 cup mayonnaise<br />
1 tablespoon drained horseradish<br />
2 teaspoons ketchup<br />
1/4 teaspoon Cajun seasoning<br />
For the pickles:<br />
Peanut or vegetable oil, for frying<br />
1/2 cup all-purpose flour<br />
1 3/4 teaspoons Cajun seasoning<br />
1/2 teaspoon Italian seasoning<br />
1/4 teaspoon cayenne pepper<br />
Kosher salt<br />
2 cups sliced dill pickles, drained<br />
Nick Bean<br />
Directions<br />
Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun<br />
seasoning in a bowl; set aside.<br />
Fry the pickles: Heat 1 inch peanut oil in a pot over<br />
medium-high heat until a deep-fry thermometer registers<br />
375 degrees F. Meanwhile, whisk the flour, Cajun<br />
seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon<br />
salt and 1/2 cup water in a large bowl until<br />
smooth. Spread the pickles on paper towels and pat<br />
dry.<br />
Add half of the pickles to the batter and toss to coat.<br />
Remove from the batter using a slotted spoon, letting<br />
the excess drip off, and add to the oil one at a time.<br />
Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and<br />
drain on paper towels. Return the oil to 375 degrees F and repeat with the<br />
remaining pickles and batter. Serve immediately with the prepared sauce.<br />
29
30
Ingredients:<br />
1 Frito lay bean dip in can<br />
1/2 cup real mayonnaise<br />
1/2 cup sour cream<br />
1 packet taco seasoning<br />
1 package shredded cheese<br />
Tomato<br />
Green onion<br />
Salt<br />
Pepper<br />
Corn chips<br />
Open bean dip into a bowl, add salt and pepper and mix.<br />
Spread into the bottom of a 9x13 pan. Next mix mayo<br />
and sour cream together in a bowl and spread over bean<br />
dip layer. Then cover that layer with the taco seasoning.<br />
Add shredded cheese on top of that. Cut up tomato and<br />
green onion and put that on the shredded cheese. Enjoy!<br />
Submitted By: Kim Suydam<br />
31
32
TEQUILA BALLS<br />
Submitted By: Stefanie O'Connor<br />
<br />
<br />
<br />
<br />
Cut up angel food cake in cubes<br />
Soak in a fifth of Tequila<br />
Deep fry until golden<br />
Sprinkle with powdered sugar<br />
<br />
Enjoy and handle with care...<br />
33
Chorizo Stuffed Jalapenos<br />
Ingredients:<br />
1lb. Chorizo sausage<br />
8oz. cream cheese<br />
Small wheel smoked gouda cheese<br />
Directions:<br />
Crumble and brown sausage and drain very<br />
well. Mix in softened cream cheese and shredded<br />
gouda.<br />
Stuff pepper halves and baked at 350 degrees until<br />
melted and brown.<br />
“Randy prefers the jalapenos but I liked banana peppers better “<br />
34
Chorizo Jalapenos Dip<br />
Another idea instead of stuffing peppers,<br />
melt mixture in microwave and serve with<br />
corn chips.<br />
Submitted By: Donna Nisbet<br />
35
Buffalo Chicken Dip<br />
Submitted By: Jamie Kincaid (Jerry Williamson)<br />
36
INGREDIENTS:<br />
*2 cups shredded cooked chicken<br />
*1 (8oz pkg) cream cheese softened<br />
*1/2 cup Frank's Red Hot Original<br />
*1/2 cup bleu cheese dressing<br />
*1/2 cup crumbled Bleu cheese<br />
DIRECTIONS:<br />
Preheat Oven to 350 degrees<br />
Combine ALL ingredients and spoon into a shallow<br />
baking dish<br />
Bake for 20 minutes or until mixture is completely<br />
heated thru and stir.<br />
Serve with Ritz Crackers or Vegetables<br />
“I prefer Ritz Crackers”<br />
37
Tabouli<br />
Tabbouleh<br />
38
Ingredients<br />
1 cup water<br />
1 cup fine cracked wheat<br />
1 cup minced fresh parsley leaves<br />
1/2 cup minced fresh mint leaves<br />
1/2 cup finely chopped yellow onion<br />
3 tomatoes, diced<br />
2 cucumbers, seeded and diced<br />
3 tablespoons olive oil<br />
3 tablespoons lemon juice, or to taste<br />
1 teaspoons sea salt<br />
Directions<br />
In a large mixing bowl, pour the water over the<br />
cracked wheat and cover, let stand about 20 minutes<br />
until wheat is tender and water is absorbed. Add the<br />
chopped herbs and vegetables and toss with the mix.<br />
Combine the oil, lemon juice, and salt in a separate<br />
bowl. Add to wheat mixture and mix well. Chill.<br />
Serve and enjoy<br />
Submitted By: David Pustelnik<br />
39
40
41
Penne with<br />
Chicken and Pesto<br />
42
Ingredients<br />
1 (16 ounce) package penne pasts<br />
2 tablespoons butter<br />
2 tablespoons olive oil<br />
4 skinless, boneless chicken breast halves ~ cut into thin strips<br />
1 bag frozen shrimp ~ thawed and shelled<br />
2 cloves garlic, minced<br />
Salt and pepper to taste<br />
1 ¼ cups heavy cream<br />
¼ cup pesto<br />
3 tablespoons grated Parmesan cheese<br />
Directions<br />
Bring a large pot of lightly salted water to a boil. Add pasta and<br />
cook for 8 to 10 minutes or until al dente; pour in shrimp then<br />
drain. Heat butter and olive oil in a large skillet over medium<br />
heat. Sauté chicken and garlic until chicken is almost<br />
cooked. Reduce heat and stir in salt, pepper, cream,<br />
pesto and Parmesan cheese. Cook until chicken is no<br />
longer pink inside. Stir in cooked pasta.<br />
Submitted By:<br />
Ashley Brejnak<br />
43
Family fun for<br />
Everyone!!<br />
Enjoyable any day<br />
anytime! ! !<br />
Emily Bean<br />
Age 11<br />
Emily’s Ratatouille<br />
Spaghetti Tacos<br />
Ingredients:<br />
4 ounces spaghetti (1/4 box)<br />
1 teaspoon olive oil<br />
6 ounces ground beef<br />
1/2 onion, chopped<br />
1 14-ounce can diced tomatoes<br />
2 teaspoons chili powder<br />
Kosher salt and black pepper<br />
8 hard taco shells<br />
Grated Cheddar, sour cream, and cilantro, for<br />
serving.<br />
44
Directions:<br />
Cook the spaghetti according to the package directions.<br />
Meanwhile, heat the oil in a large skillet over mediumhigh<br />
heat. Add the beef and the onion and cook until the<br />
meat is no longer pink, 5 to 6 minutes.<br />
Add the tomatoes and the chili powder and season with<br />
½ teaspoon salt and ½ teaspoon pepper. Lower the heat<br />
and simmer until thick, 3 to 5 minutes.<br />
Toss with the spaghetti and serve in the taco shells with<br />
the Cheddar, sour cream, and cilantro, if desired.<br />
Submitted By: Emily Bean ~ Age 11<br />
45
46
Darlene’s Potato<br />
Salad<br />
2 lbs Potatoes (peeled and diced)<br />
Eggs (hard boiled) about 8<br />
Sweet Pickle Relish<br />
Mayonnaise<br />
Mustard<br />
Cut potatoes into cubes and cook until tender drain<br />
Cut up about 6 hard boiled eggs and add to potatoes<br />
put in mayo, relish and a little mustard just enough to<br />
make it yellow and mix all together and put into bowl<br />
I slice 2 hard boiled eggs and put on top.<br />
Use more eggs if you like it eggy .<br />
Submitted By: Darlene Scholander<br />
47
Submitted By Todd Bean<br />
48
Ingredients:<br />
1 head of Cauliflower<br />
1 cup Habenero shredded cheese<br />
1/2 cup plain Greek yogurt<br />
1/2 cup mayo<br />
1/2 cup of chives<br />
6 slices of crumbled bacon<br />
Salt and pepper<br />
Directions:<br />
Boil cauliflower until soft In a separate bowl<br />
mix yogurt mayo , cheese, bacon and 1/2 of<br />
the chives. Strain the cauliflower and add to<br />
mix. Use a potato masher to mash cauliflower<br />
into mixture Mash until desired consistency.<br />
Salt and pepper to taste. Add Remainder of<br />
chives and. Serve warm Or cool<br />
49
I entered this recipe, not just because it<br />
is in my Mon’s hand writing, but because<br />
I think the recipe came from my Aunt Ann.<br />
I know that her German Potato salad was the best, So<br />
I will give her the credit for this.. Thanks to her and my<br />
Mom, we still have it… Love you both.<br />
50
51
52
Cheesy Potatoes<br />
I start with a bag of frozen shredded<br />
potatoes (like the hash brown kind) 1lb<br />
bag app. 1 lb reduced fat sour cream. 1<br />
can of cream of chicken, 4 cups sharp<br />
shredded cheese, 1 stick melted butter<br />
little salt n pepper mix it in a big bowl<br />
altogether n put it in a pan (grease pan)<br />
When in the pan after being mix<br />
sprinkle about a cup more of cheese<br />
then put in oven @ 375° for 45~1 hour<br />
when almost done (last 10~15 min)<br />
take out and crush potato chips on top<br />
better made original ones then finish<br />
cooking until chips are golden brown<br />
and there’s my cheesy taters. .<br />
Submitted By:<br />
Chris Williamson<br />
53
54
Nola’s Macaroni Salad<br />
Ingredients:<br />
1 Tomato<br />
1 Cucumber<br />
1 Green Pepper<br />
6 Boiled Eggs<br />
1 lb. Elbow Macaroni (Cooked)<br />
Directions:<br />
Cut vegetables into small pieces.<br />
(Very Important to do this, So you get a<br />
bit of everything in every spoonful)<br />
Mix all ingredients together add salt. Mix<br />
with Hellman’s Mayonnaise.<br />
(Also very important to use Hellman’s)<br />
Submitted By: Nola Klonowski<br />
55
___________________<br />
TOM’S BACON<br />
MACARONI SALAD<br />
___________________<br />
Submitted By: Tom Staggs<br />
56
Ingredients<br />
2 cups Elbow macaroni (uncooked)<br />
1 large Tomato, finely chopped<br />
2 Celery ribs, finely chopped<br />
5 Green onions, finely chopped<br />
1-¼ cups Mayonnaise<br />
5 tsp. White Vinegar<br />
¼ tsp. Salt<br />
¼ tsp. Pepper<br />
1 pound Bacon strips, cooked and crumbled<br />
Directions<br />
#1 Cook macaroni according to package directions;<br />
drain and rinse in<br />
Cold water . Transfer to large bowl; stir in tomato,<br />
celery and green onions.<br />
# 2 In a small bowl , whisk mayonnaise , vinegar ,<br />
salt and pepper . Pour<br />
Over macaroni mixture and mix until macaroni is<br />
all covered with mixture.<br />
Refrigerate, covered for at least 2 hours. Just before<br />
serving, stir in bacon. About 12 servings 57<br />
(3/4 cup each)
Main Dishes<br />
are<br />
Delicious<br />
58
Ingredients<br />
1 (3 to 4 pound) whole chicken, cut into pieces<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
2 cups buttermilk<br />
Self-rising flour<br />
Vegetable oil<br />
Preparation<br />
Sprinkle chicken with salt and pepper. Place chicken in a<br />
shallow dish or zip-top plastic bag, and add buttermilk.<br />
Cover or seal, and chill at least 2 hours.<br />
Remove chicken from buttermilk, discarding buttermilk.<br />
Dredge chicken in flour.<br />
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch<br />
oven; heat to 360°. Add chicken, a few pieces at a time;<br />
cover and cook 6 minutes. Uncover chicken, and cook 9<br />
minutes. Turn chicken; cover and cook 6 minutes. Uncover<br />
and cook 5 to 9 minutes, turning chicken the last 3 minutes<br />
for even browning, if necessary. Drain on paper towels.<br />
Submitted By:<br />
Joann Huffman<br />
Southern Fried Chicken<br />
59
Grilled Salmon<br />
with Herb and Meyer Lemon Compound Butter<br />
60
Ingredients:<br />
1 stick butter, room temperature<br />
2 Meyer lemons, zested<br />
1/2 bunch dill, finely chopped<br />
1/2 bunch thyme, picked and finely chopped (lemon thyme is even<br />
better)<br />
1 small clove garlic, smashed and finely chopped<br />
Kosher salt<br />
4 (6-ounce) salmon fillets, skin-on<br />
Extra-virgin olive oil<br />
Directions:<br />
In a small bowl, combine the butter, zest, herbs and garlic. Mix until<br />
everything is well mixed. Season, to taste, with salt. If using right<br />
away, keep the butter at room temperature. If making ahead, reserve<br />
in the refrigerator and bring to room temperature before using.<br />
Preheat grill to medium.<br />
Remove the salmon from the refrigerator and let come to room temperature.<br />
Season with salt and coat with olive oil. Brush and oil the<br />
grill. Place the salmon, skin side down, on the clean, preheated grill.<br />
After 2 to 3 minutes, rotate the salmon 90 degrees to create crosshatch<br />
grill marks on the salmon skin. Cook the salmon for another 3<br />
to 4 minutes. As the salmon cooks it will turn from translucent orange<br />
to opaque pink.<br />
Turn the salmon over and cook for another 2<br />
to 3 minutes. If the salmon starts to burn, or<br />
the flames flare up move the fish to a<br />
cooler part of the grill.* Remove from<br />
the grill and top with the room<br />
temperature compound butter.<br />
The butter should act as a<br />
sauce and melt over<br />
and coat the<br />
grilled salmon.<br />
Submitted By: Kelly Bean<br />
61
Mammaw Chicken & Dumpling<br />
Submitted By: Tammy Gibson<br />
This is Mammaw Williamson’s way. There’s no real recipe so I can’t give you<br />
any measurements. I learned by watching and her telling me. Trial and error is<br />
how I learned.<br />
You will need: Chicken (A fat hen will give you a richer broth)<br />
Flour “Mammaw always used self-rising flour.” (You can use all purpose but<br />
will need to add salt)<br />
Canned chicken broth<br />
Can of cream<br />
62
Cook chicken and then remove chicken from broth. You will want to strain<br />
your broth to make sure no bones. Let chicken cool and then remove from<br />
bone and sit aside. You will add it back into dumplings later.<br />
Dumplings:<br />
Mix flour, cooled broth and water to make dough (it needs to be wet<br />
enough to hold together but not too wet). Use wax paper dusted with flour<br />
to roll out your dumplings “I remember Mammaw using a newspaper to<br />
roll hers out on” Should look something like this.<br />
Bring broth to a rolling boil and start dropping your dumplings.<br />
You will need to turn down the heat a little but still keep it boiling.<br />
Mammaw always said to<br />
shake pot to keep dumplings<br />
from sticking but I never<br />
had any luck so I gently stir.<br />
After adding your dumplings<br />
add your chicken and<br />
just a little bit of canned<br />
cream. Cover and remove<br />
from heat the dumplings<br />
will finish cooking. If your<br />
gravy is too thick you can<br />
thin it by adding some<br />
canned broth. Your dumplings<br />
should look something<br />
like this:<br />
63
Submitted By: TC McNeely<br />
64
WEST VIRGINIA HOT DOG CHILI<br />
Ingredients:<br />
5 lbs Hamburger<br />
1 Large Onion chopped<br />
2 Tbsp chili powder<br />
1 Tbsp Salt<br />
1 Tbsp Sugar<br />
1 Tsp pepper<br />
¼ Cup vinegar<br />
Direction:<br />
Boil Hamburger & Onions together until done.<br />
Drain all the water except for a couple of inches.<br />
Add Chili Powder, Sugar, Salt, Pepper, Vinegar<br />
& Tomato paste. Mix well. You can freeze and<br />
use as needed.<br />
65
Ingredients<br />
- 30 Chicken Wings<br />
- 1 cup Parmesan Cheese<br />
- 1 tablespoon Italian Seasoning<br />
- 1/2 teaspoon Ground Pepper<br />
- 1 teaspoon Salt (optional)<br />
- 1/2 cup Butter melted<br />
Preheat oven to 375° Mix cheese, Italian seasoning,<br />
salt and pepper together on a dry tray. Dip each<br />
piece of chicken into the butter, then roll in cheese<br />
mixture, coating well. Place on a greased baking<br />
sheet. Bake for 45 minutes, turning when brown.<br />
Makes 4 main course or 8 appetizer servings.<br />
Submitted By: Sheri Thomas<br />
66
Parmesan Chicken Wings<br />
67
Mom’s Pork Loin<br />
From Verona Goebel vgoebel@comcast.net<br />
To Valerie Huffman Valhuffman@aol.com<br />
This was the Email my Mom sent to me 11/22/2008, to forward to Todd<br />
68
Pork loin:<br />
Set roaster pan on high, cover just enough oil to<br />
cover bottom of pan.<br />
Lay roast in pan and let sear a little on each side<br />
to seal in juices.<br />
Turn temperature down to 350 degrees.<br />
Sprinkle with Salt & Pepper. Mrs. Dash Original &<br />
garlic salt.<br />
Roast slowly for approximately 2 hrs.<br />
You can add a little water if needed.<br />
Add cut up potatoes, sliced<br />
mushrooms, carrots, red<br />
pepper, green pepper<br />
and onions.<br />
If you like you can replace the peppers with<br />
roasted red peppers. I always place the peppers<br />
and onions directly on top of the meat.<br />
Add 2 or 3 cups of water and cook slow at 350 degrees<br />
for another 2 hours or until meat is tender.<br />
69<br />
Love,<br />
Grandma Vee
Kaydin’s<br />
Yummy Chicken Fajitas<br />
Cheese<br />
Sour Cream<br />
Ranch<br />
French Fries<br />
Tortillas<br />
Salt<br />
Chicken<br />
70<br />
Submitted By: Kaydin Lombard ~ Age 6
Ingredients:<br />
40 Chicken Breast<br />
15 Cups of Salt<br />
10 Spoons of Sour Cream<br />
14 Spoons of Cheese<br />
15 Cups of Ranch<br />
10 French Fries<br />
10 Tortillas<br />
Directions:<br />
Cook Chicken for 20 Minutes<br />
Put on big plate, then cut it up.<br />
Put chicken on tortillas with French<br />
Fries,<br />
Sour Cream, and Cheese<br />
Then eat it<br />
71
Desserts<br />
72
Cake By: Heather Bean<br />
73
Peanut Butter<br />
This recipes has been<br />
handed down through<br />
generations….<br />
74
Ingredients:<br />
1 Small Potato<br />
2 lbs. Confectioner Sugar<br />
Peanut Butter<br />
Direction:<br />
1. Peel and slice potato. In small sauce pot, cover potato<br />
slices with water and cook over medium heat until<br />
soft. Drain potato and place in mixing bowl. Beat until<br />
mashed. Add ½ sugar and mix well. Mix in remaining<br />
sugar.<br />
2. Line a countertop with a sheet of waxed paper dusted<br />
with confectioner's sugar. Scrape out dough onto<br />
waxed paper and dust top with more confectioner's<br />
sugar. Roll out to a thickness of about ¼ of an inch.<br />
Spread dough with peanut butter and roll up like you<br />
are making cinnamon rolls. Place halves in a gallon<br />
zipper seal bag and store in the fridge until ready to<br />
serve.<br />
3. When ready to serve slice into ¼ inch slices. Store<br />
leftovers in the refrigerator.<br />
Submitted By: Avonlea Pustelnik ~ Age 7<br />
75
Peanut Butter Pie<br />
1 cup creamy peanut butter<br />
1 8oz. cream cheese softened<br />
1 12oz container (4 1/2 cups) frozen whipped<br />
topping thawed and divided<br />
1 prepared chocolate pie crust<br />
1 jar hot fudge topping<br />
<br />
Beat together 1 cup peanut butter, cream<br />
cheese and sugar in large bowl with electric<br />
mixer on medium until well combined.<br />
Gently mix in 3 cups whipped topping until<br />
thoroughly combined. Spoon mixture into<br />
pie shell. Using a spatula, smooth mixture<br />
into edges of pie.<br />
<br />
Reserve 2 tablespoons of hot fudge topping<br />
into corner of a re sealable food storage<br />
bag, set aside. Microwave remaining topping<br />
on high for 1 min. Stir spread topping<br />
over pie, covering entire peanut butter<br />
layer. Refrigerate until set. Spread remaining<br />
whipped topping 1 1/2 cups over hot<br />
fudge topping. Be careful not to mix the<br />
layers. Squeeze bag of peanut butter to<br />
76<br />
drizzle topping over pie.<br />
Refrigerate until ready to serve.
Submitted By: Kimberly Hunsberger ~ Age 11<br />
77
Chocolate Éclair<br />
Submitted By: Benjamin Gibson<br />
“Mammaw Dot's Recipe”<br />
78
1 box graham crackers<br />
3 boxes vanilla instant pudding<br />
3 cups milk<br />
1 (8 oz) cool whip<br />
Line pan with crackers. Mix pudding with<br />
milk 2 minutes. Stir in cool whip. Spread<br />
1/2 pudding over layer of crackers, top with<br />
another of crackers and then rest of pudding.<br />
Place another layer of cracker. Spread<br />
icing on top.<br />
Icing:<br />
3 cups powdered sugar<br />
6 TBSP milk<br />
2 tsp Vanilla<br />
4 TBSP light Corn Syrup<br />
4 pkg (1 oz) liquid unsweetened chocolate<br />
(Chocó-Bake) can use Baker's unsweetened<br />
choc baking squares (melted)<br />
Mix well and frost.<br />
79
Mammaw’s<br />
Banana Pudding<br />
80<br />
Submitted By: Tammy Gibson
Ingredients:<br />
2 Small boxes of instant Banana pudding<br />
3 - 4 Ripe Bananas<br />
3 cups of milk<br />
1 (8 oz) Sour Cream<br />
1 (8 oz) Cool Whip, room temperature<br />
1 box of Nilla Wafers<br />
Combine pudding & milk & beat 2 minutes. Stir<br />
in sour cream & cool whip. Line bottom & sides of<br />
your dish with wafers then bananas then pudding.<br />
Continue layering wafers, bananas, pudding. top<br />
layers is pudding and you can use the crumbs in<br />
the bottom of the box of wafer to sprinkle on<br />
top to make it look pretty.<br />
81
1 cup flour mix into crumbs as for pie crust<br />
2/3 cup brown sugar<br />
1 Tbs. butter<br />
1 cup molasses<br />
3/4 cup boiling water<br />
1 tsp. soda<br />
1 beaten egg<br />
Direction:<br />
Shoofly Pie<br />
Mix the above mixture with 1/2 of the crumb mixture.<br />
Do not beat. Pour into unbaked pie shell and<br />
cover with remaining crumbs. Bake 10 minutes at<br />
375° oven. Reduce heat to 350 °and continue baking<br />
82<br />
for 30-35 minutes
Submitted By: Bob Hunsberger<br />
83
84
Blackberry Cobbler<br />
Submitted By: Sandra Major<br />
2 stick butter, melted, plus more for greasing pan<br />
1 1/4 cups plus 2 tablespoons sugar<br />
1 cup self-rising flour<br />
1 cup whole milk<br />
2 cups fresh (or frozen) blackberries<br />
Whipped cream and or ice cream, for serving.<br />
Directions<br />
Preheat the<br />
oven to 350 degrees<br />
F. Grease<br />
a 3-quart baking<br />
dish with butter.<br />
In a medium<br />
bowl, whisk 1<br />
cup sugar with<br />
the flour and milk. Whisk in the melted butter<br />
Rinse the blackberries and pat them dry. Pour the<br />
batter into the baking dish. Sprinkle the blackberries<br />
evenly over the top of the batter. Sprinkle 1/4<br />
cup sugar over the blackberries. Bake until golden<br />
brown and bubbly, about 1 hour. When 10 minutes<br />
of the cooking time remains, sprinkle the remaining<br />
2 tablespoons sugar over the top. Top with<br />
whipped cream or ice cream . . . or both.<br />
85
Strawberry Cheesecake<br />
Submitted By: Lisa Brejnak<br />
86
•1 package Golden Oreos (crushed)<br />
•6 tablespoons butter, melted<br />
•8 ounces softened cream cheese<br />
•1 cup powdered sugar<br />
•1 (16-ounce) container Cool Whip, divided<br />
•2 packages (3.4 ounce each) instant<br />
cheesecake pudding mix<br />
•3 cups milk<br />
•3½ cups sliced strawberries<br />
Mix crushed cookies & melted butter together.<br />
Press the crushed cookies mixture<br />
into a 9x13 pan and refrigerate while you<br />
prepare the remaining layers.<br />
Beat 1 cup of powdered sugar, cream<br />
cheese until smooth, fold in 1 cup of Cool<br />
Whip. Spread over your cookie layer.<br />
Then mix together the pudding mix, milk,<br />
and another 1 cup of Cool Whip. Spread<br />
over the cream cheese layer.<br />
Layer fresh sliced strawberries on top and<br />
spread the remaining Cool Whip on top.<br />
Refrigerate until ready to serve!<br />
87
Nana’s Carrot Cake<br />
3 cups Flour<br />
1-½ cups Mazola Oil<br />
2 tsp. Soda<br />
¼ tsp. Salt<br />
2 tbsp. Cinnamon<br />
2 cups Sugar<br />
2 cups Carrots ( raw grated )<br />
4 Eggs ( beaten )<br />
1 cups Nuts chopped ( pecans )<br />
Mix flour , soda , salt , cinnamon and sugar together , then<br />
add oil and eggs mix well then add chopped nuts . Pour into<br />
greased and floured bunt cake pan. Bake at 325 degrees for<br />
about 50 minutes .<br />
88
Icing<br />
1 8 oz. pkg. Cream Cheese<br />
2 tbsp. Can Cream<br />
1 tsp. Vanilla<br />
2-½ or 3 cups Powder Sugar ( sifted )<br />
Mix cream cheese , cream and vanilla together , then start<br />
adding<br />
Sifted powder sugar a little at a time . When cake is cool, you<br />
can icing your cake .<br />
Submitted By: Lorean Staggs<br />
89
Ashley’s<br />
Simple Summer<br />
Fresh Fruit Pie<br />
Submitted By: Ashley Brejnak<br />
90
1 large package ( 0. 6 oz) sugar- free strawberry gelatin<br />
2 cups boiling water<br />
Place gelatin in a medium bowl, add boiling water, and stir to<br />
dissolve. ( You will not be adding the cold water step.)<br />
1 large package ( 5. 1 oz) instant vanilla pudding<br />
1. 5 cups skim milk<br />
In a large bowl, mix together with an electric mixer. It will be<br />
thicker than usual. Add the dissolved gelatin and mix until<br />
smooth.<br />
2 graham cracker crusts, regular or chocolate (9 oz crust)<br />
1 quart fresh strawberries, cleaned and left whole<br />
2 bananas, sliced<br />
4 fresh peaches or nectarines, sliced into wedges<br />
1 pint fresh blueberries, washed and drained<br />
Place the fruit attractively to fill the crust, using the order listed.<br />
Pour 1/ 2 of the jello/ pudding mix over each pie.<br />
The jello/ pudding mix will seep between each piece of fruit.<br />
Refrigerate until firm, about 2 hours.<br />
91
Pineapple Upside-Down Cake<br />
Submitted By: Joy Childress<br />
Ingredients<br />
Topping:<br />
6-8 slices canned pineapple, juices reserved<br />
2/3 cup light brown sugar<br />
1/4 cup unsalted butter, room temperature<br />
Maraschino cherries, as needed, optional<br />
Cake:<br />
2/3 cup light brown sugar<br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
1/2 cup milk<br />
1/3 cup sour cream<br />
1/3 cup sugar<br />
1/4 cup pineapple juice<br />
1 large egg<br />
92<br />
1 teaspoon vanilla extract<br />
1 teaspoon baking powder
Directions:<br />
Preheat oven to 350º and generously grease a<br />
9-inch round cake pan.<br />
For the topping, melt butter in a medium<br />
saucepan over medium heat and sprinkle<br />
brown sugar over the top.<br />
Cook until sugar is melted, mixture darkens<br />
slightly in color and bubbles start appearing<br />
around the edges.<br />
Pour mixture into cake pan and carefully arrange<br />
pineapple slices and cherries<br />
(decoratively) in the butter.<br />
For the cake, combine flour, baking powder<br />
and salt in a medium bowl and set aside.<br />
In a large bowl or mixer, cream together butter<br />
and sugars until fluffy and lightened in<br />
color. 3-5 minutes.<br />
Beat in egg until incorporated, and then mix<br />
in vanilla extract and pineapple juice.<br />
Once incorporated, and then stir in the milk<br />
and sour cream.<br />
Gradually mix in dry ingredients and stir until<br />
just incorporated. Batter will be thick.<br />
Pour batter into prepared cake pan, cover<br />
with aluminum foil, and bake for 25 minutes.<br />
Remove aluminum foil and bake for another<br />
20-22 minutes, or until golden brown and<br />
toothpick inserted in center comes out mostly<br />
clean.<br />
Let cool 15 minutes before inverting cake<br />
onto a serving tray and serve at any temperature.<br />
93
Submitted By:<br />
Glennda Williamson<br />
94
95
Dot’s<br />
Submitted By: Susan McNeely<br />
96
Dot’s Fresh Apple<br />
1 Cup oil<br />
2 Cups Sugar<br />
3 Eggs<br />
1 Tsp Baking Soda<br />
1 Tsp Cinnamon<br />
2 ½ cups self- rising flour<br />
1 Cup Walnuts<br />
1~ 6 oz package Butterscotch Chips<br />
3 cups red or yellow delicious Apples, chopped<br />
Preheat oven 350. Mix oil, sugar & eggs together. Add<br />
flour, baking soda & Cinnamon & walnuts. Mix in apples.<br />
Pour into large Bundt pan sprayed with cooking<br />
spray (Pam). Sprinkle with Butterscotch Chip and bake<br />
for 1 hour. If using a smaller Bundt pan you will have<br />
enough batter to bake 4 ~ 6 muffins.<br />
97
Submitted By: Karter Lee Rexal Williamson<br />
18 months<br />
98
*Toddler Bites*<br />
Lay out parchment paper on a cookie sheet.<br />
Use any of the baby/toddler pouches of fruits/<br />
veggies fruits preferably or even any apple<br />
sauce. Drop small dime-quarter size drops on<br />
parchment paper and place in freezer for a few<br />
hours. Peel off easily for a quick refreshing<br />
cool snack especially for teething kids.<br />
Lexi who is 9 even loves them<br />
The last batch we made were<br />
peach/mango.<br />
99
Ingredients:<br />
1 can Pillsbury refrigerated classic pizza crust<br />
1/2 cup finely crushed graham cracker crumbs<br />
1/2 cup quick-cooking oats<br />
1/4 cup packed brown sugar<br />
1/4 cup butter, melted<br />
7 tablespoons marshmallow crème<br />
1 cup chocolate chips.<br />
S’mores Pizza<br />
100
This is going to be a<br />
great way to get the<br />
Party started. You don’t<br />
need a campfire to make<br />
yummy S’mores Pizza.<br />
Direction:<br />
1 Heat oven to 400°F. Lightly grease cookie<br />
sheet with shortening or spray with cooking<br />
spray.<br />
2 Unroll pizza crust onto cookie sheet. Press<br />
out into about 14x9-inch rectangle. Bake 8<br />
minutes. Meanwhile, in small bowl, stir together<br />
graham cracker crumbs, oats, brown<br />
sugar and melted butter; set aside.<br />
3 Remove crust from oven; cool slightly.<br />
4 Spread 4 tablespoons of the marshmallow<br />
crème in thin layer over crust. Pile remaining<br />
3 tablespoons in line along 1 short edge of<br />
crust (this will become the gooey marshmallow<br />
center). Sprinkle graham cracker mixture evenly over<br />
marshmallow; sprinkle with chocolate chips.<br />
5 Starting with edge that has thick marshmallow carefully roll<br />
up crust. Do not squeeze or marshmallow will ooze out. Place<br />
seam side down in ungreased 9x5-inch loaf pan.<br />
6 Bake 8 minutes longer. Remove from pan to serving plate or<br />
cutting board. Cut into 1-inch-thick slices.<br />
Submitted By: Haley Williams ~ Age 13<br />
101
Angel’s Big Brownies<br />
102
Ingredients:<br />
2 Large Eggs<br />
1/2 Cup of water<br />
1/4 Cup of oil<br />
1 Box of Brownie Mix<br />
Directions:<br />
First preheat oven to 350° F<br />
Next butter your pan, Then mix<br />
ingredients till thick. When done<br />
mixing, pour the mix into pan. Set<br />
in oven and cook for 18 to 20<br />
minutes.<br />
When done take out and cut and<br />
serve it.<br />
Enjoy!!!<br />
Submitted By: Angel Lombard ~ 13<br />
103
Submitted By:<br />
Tristin Edward Lombard<br />
Age 18 mo.<br />
104
Tristin’s<br />
Bananarama<br />
Ingredients:<br />
1 Banana<br />
1/3 Cup Blueberries<br />
1/3 Cup Chocolate Chips<br />
Whip Cream<br />
Directions:<br />
Chop Banana into small bite and<br />
put in medium size bowl.<br />
Top with Blueberries,<br />
Chocolate Chips<br />
And Whip Cream.<br />
Enjoy!!!<br />
105
Cookie bar cake<br />
You go to the store<br />
and buy cookie dough<br />
and you smash it in a<br />
pan and bake it. To<br />
make it really good<br />
you put chocolate icing<br />
and sprinkles on top.<br />
106<br />
Submitted By: Logan McNeely ~ Age 7
107
Gwen's Firecracker Cake<br />
108<br />
Submitted By: Gwen Deras ~ Age 9
Directions<br />
- 1 generously greased 12 cup fluted tube cake pan<br />
Betty Crocker Super Moist White cake mix<br />
(make as directed on box)<br />
- Betty Crocker Whipped Fluffy White Frosting<br />
- Food coloring<br />
Pour 1 cup of prepared cake mix into small bowl, stir in red food<br />
coloring until well mixed.<br />
Do the same with blue food coloring. You will leave 1 cup just<br />
white. Once your red, blue and white<br />
are ready, start layering. First layer: pour all the red into the bottom<br />
of fluted pan. Distributed evenly.<br />
Carefully pour all the white cake batter over the red batter. Once the<br />
white batter is in, carefully pour the blue batter over the white batter.<br />
It looks better if it just forms a ring in the center. Bake as directed<br />
on the box. Allow cake to cool about 30 minutes. Place cake on<br />
cooling rack or cookie sheet.<br />
Frosting:<br />
Divide an entire can of Betty Crocker Whipped Fluffy white frosting<br />
into 3 parts.<br />
Microwave one bowl on high just until smooth enough to drizzle<br />
over the cake (about 5-10 seconds), then add blue food coloring. Do<br />
the same with red food coloring. Then leave one bowl with the white<br />
frosting and do the same. Drizzle white first and then the red and<br />
blue. Now you have a firecracker cake!<br />
109
Nutella<br />
Chocolate Chip Cookies.<br />
110
1/2 cup (115g) unsalted butter, softened to room temperature<br />
3/4 cup (150g) packed light brown sugar<br />
1/2 cup (100g) granulated sugar<br />
1 large Egg land’s Best egg + 1 egg yolk<br />
1 teaspoon vanilla extract<br />
1/2 cup (148g) Nutella, divided 1<br />
2 and 1/3 cups (295g) all-purpose flour<br />
1 and 1/4 teaspoons baking soda<br />
1 teaspoon cornstarch<br />
1/2 teaspoon salt<br />
1 and 1/4 cups (225g) semi-sweet chocolate chips, divided<br />
sea salt, to taste<br />
Directions:<br />
Preheat oven to 350F. Line two large baking sheets with parchment paper or<br />
silicone baking mats. In a large bowl using a hand-held mixer or stand mixer fitted<br />
with a paddle attachment, beat the butter for 1 minute on medium speed until<br />
completely smooth and creamy. Add the brown sugar and granulated sugar and<br />
beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk,<br />
and vanilla on high speed until combined. Scrape down the sides and bottom of<br />
the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.<br />
Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On<br />
low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g)<br />
of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed.<br />
Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the<br />
Nutella streaks through the cookie dough and is not fully mixed. Dough will be a<br />
little crumbly, that is OK. Dough will be extremely crumbly if the remaining<br />
Nutella was mixed in too much.<br />
Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The<br />
warmth of your hands will help them come together. Bake the cookies for 10 minutes,<br />
until slightly golden brown around the edges. My oven has hot spots and yours may too<br />
- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely<br />
soft in the centers when you remove them from the oven. Allow to cool for 5<br />
minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently<br />
pressing down on them with the back of a spoon. They will slightly deflate as you let<br />
them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently<br />
press a few chocolate chips into the tops of the slightly warm cookies (this is for looks<br />
and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies<br />
to a cooling rack to cool completely. Submitted By: Elizabeth Ochoa<br />
111
&<br />
Cornbread Pinto Beans<br />
Pinto Beans:<br />
Ingredients:<br />
1 pound dry pinto beans, about 2 1/3 cups<br />
2 quarts of tap water<br />
2 to 4 ounces bacon or salt pork or 1/4 cup bacon grease<br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
Directions:<br />
Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling<br />
water for an hour or two. After soaking, or the next day, bring the beans to a<br />
boil over medium high heat. Reduce the heat, so the beans merely simmer.<br />
Cover and simmer for half an hour. Then add the bacon or salt pork,<br />
112<br />
salt<br />
and pepper. Cover again and simmer for another 45 minutes to an hour, or<br />
till tender.
Cornbread:<br />
1/4 cups coarsely ground<br />
cornmeal<br />
3/4 cup all-purpose flour<br />
1 teaspoon kosher salt<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/3 cup whole milk<br />
1 cup buttermilk<br />
2 eggs, lightly beaten<br />
8 tablespoons unsalted butter, melted<br />
Directions<br />
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet<br />
inside to heat while you make the batter.<br />
In a large bowl, whisk together the cornmeal, flour, salt, baking powder,<br />
and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk<br />
in almost all of the melted butter, reserving about 1 tablespoon for the<br />
skillet later on.<br />
Carefully remove the hot skillet from the oven. Reduce oven temperature<br />
to 375 ° Coat the bottom and sides of the hot skillet with the remaining<br />
butter. Pour the batter into the skillet and place it in the center<br />
of the oven. Bake until the center is firm or till toothpick comes out<br />
clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes.<br />
113
I would like to take a moment to reflect back on the creating<br />
of this book, the journey was amazing… trying to design<br />
around each recipe had its trials and errors, but I always seem<br />
to find what I went in search for.<br />
I also would like to thank all that submitted a recipe in this<br />
book which inspire it…..<br />
Aaron Lombard<br />
Angel Lombard<br />
Ashley Brejnak<br />
Avonlea Pustelnik<br />
Benjamin Gibson<br />
Bob Hunsberger<br />
Chris Williamson<br />
Darlene Scholander<br />
David Pustelnik<br />
Donna Nisbet<br />
Elizabeth Ochoa<br />
Emily Bean<br />
Glennda Williamsom<br />
Gwen Deras<br />
Haley Williams<br />
Heather Bean<br />
Jamie Kincaid<br />
Joann Huffman<br />
Joey Suydam<br />
Joy Childress<br />
Karter Rexal Williamson<br />
Kaydin Lombard<br />
Kelly Bean<br />
Kim Suydam<br />
Kimberly Hunsberger<br />
Lisa Brejnak<br />
Logan McNeely<br />
Lorean Staggs<br />
Melissa Pustelnik<br />
Nick Bean<br />
Nola Klonowski<br />
Oliver Bean<br />
Ryleigh McNeely<br />
Sandra Major<br />
Sheri Thomas<br />
Stefanie O'Connor<br />
Susan McNeely<br />
Tammy Gibson<br />
TC McNeely<br />
Todd Bean<br />
Tom Staggs<br />
Tristin Lombard<br />
Valerie<br />
All art and recipes in this book are just for entertainment, I claim no copyrights to<br />
them unless it was my own creations. This <strong>cookbook</strong> is not to be bought or sold for<br />
any profit, it is just for family and friends entertainment. If I have used any pictures or<br />
writings that belong to another person, I will give you full credit if you request.<br />
114<br />
You may contact me at ladysurrenders@gmail.com<br />
Sincerely,<br />
Valerie Huffman