Daddy's Vegetable Beef Soup

Daddy's Vegetable Beef Soup

2 lbs lean ground beef

1 onion, chopped

2 large cans crushed tomatoes

1 can tomato sauce

1 small can tomato paste

2 or 3 large potatoes, peeled & chopped

1 can cut green beans

1 can carrots (or sliced fresh carrots)

2 cans whole kernal corn

1 cherry pepper

Water

Salt and pepper to taste

In a large pot, cook ground beef, onion and salt and pepper to taste until beef is well browned; drain and return to pot. Add tomatoes, tomato sauce, tomato paste, potatoes, canned vegetables (undrained), cherry pepper and as much water as needed to dilute tomato mixture and cover everything completely. Add salt and pepper as needed, bring to boil, then reduce heat and simmer on medium-low, adding water as needed to keep all ingredients covered until potatoes are tender, stirring occasionally. Papaw always cut up left over steak or roast and froze it to add to his vegetable beef soup and he would cook the soup for hours, stirring occasionally and adding water as needed. He always doubled or tripled this recipe and froze leftovers for a quick meal later. Daddy never did anything small! This is wonderful served with cornbread or crackers! This can also be put together in a crock pot and left to simmer all day.

Toffee Oat Cookies

 

Toffee Oat Cookies

Ingredients

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/4 cups old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.

Toffee Pecan Bars

 

Toffee Pecan Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup cold butter, cubed
• 1 egg
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
• 1 cup chopped pecans

Directions

• In a large bowl, combine the flour and sugar; cut in butter until the mixture is crumbly.
• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in a small bowl, combine the egg, milk and vanilla. Fold in toffee bits and pecans.

Spoon over crust. Bake for 25 minutes or until golden brown. Chill until firm before cutting.

Toffee Blonde Brownies

 

Toffee Blonde Brownies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup English toffee bits or almond brickle chips

Directions

• In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Toffee Almond Sandies

 

Toffee Almond Sandies

Ingredients

• 1 cup butter, softened
• 1 cup canola oil
• 1 cup sugar
• 1 cup confectioners' sugar
• 2 eggs
• 1 teaspoon almond extract
• 4-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups sliced almonds
• 1 package (8 ounces) toffee bits

Directions

• In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.

Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Strawberry Poke Cake

 

Strawberry Poke Cake

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Directions

• In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
• Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
• Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Note: you can substitute any flavor gelatin for the strawberry and change the garnish to match. Lemon Poke cake is excellent! This is the very first cake I ever made as a young teenager and it has been a hit in my house ever since! Poke cake is one of the most requested cakes my family asks me to make for birthdays and we all love it!

Samoas Bars

Samoas Bars

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Pineapple Coconut Bars

Pineapple Coconut Bars


Ingredients:
12 tablespoons butter, at room temperature
1 1/2 cups granulated sugar
pinch salt
2 eggs
1 teaspoon pure vanilla extract
2 cups unbleached, all-purpose flour
2 20 ounce cans crushed pineapple, drained
1 cup pineapple juice concentrate
2 cups shredded coconut

Directions:
1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and salt. Add in eggs, one at a time, incorporating well after each addition. Mix on high for 3-5 minutes. Add in vanilla, and flour. Mix until just combined. Press into a 13×9 inch pan lined with parchment paper.
2. In a medium size bowl, mix together pineapple and juice concentrate. Spread on top of first layer. Bake for 20 minutes. Sprinkle on coconut, and bake for 20 minutes more, or until coconut begins to turn golden.

Pina Colada Tart

 

Pina Colada Tart

Ingredients

1 box refrigerated pie crusts, softened as directed on box

1/4 cup sugar

1/4 cup cornstarch

1 cup canned cream of coconut (not coconut milk)

1 cup whole milk

2 egg yolks

1 tablespoon butter or margarine

2 tablespoons dark rum or 1 1/2 teaspoons rum extract

1 can (20 oz) sliced pineapple, drained, slices cut in half

1/4 cup apricot jam

1 tablespoon dark rum or orange juice

2 tablespoons coconut, toasted*

Directions

1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack. 2 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour. 3 Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.

*To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown.

Pina Colada Cheesecake

 

Pina Colada Cheesecake

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• 
  TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly
• Edible blossoms, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.

Peanut Butter Cookie Cups

 

Peanut Butter Cookie Cups

Ingredients

• 1 package (17-1/2 ounces) peanut butter cookie mix
• 36 miniature peanut butter cups, unwrapped

Directions

• Prepare cookie mix according to package directions. Roll the dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.

Bake at 350° for 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool for 10 minutes; carefully remove from pans.

Peach Cobbler Bars

Peach Cobbler Bars
Ingredients:
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
Filling:
6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Grease a large cookie sheet with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.
3. Whisk together the powdered sugar, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.

Lemon Buddies

Lemon Buddies

Ingredients:

9 cups Rice Chex cereal

1 1/4 cups white vanilla baking chips

1/4 cup butter or margarine

4 tablespoons grated lemon peel

2 tablespoons fresh lemon juice

2 cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside. In 1 quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over ereal, stirring until evenly coated. Pour into 2 gallon reselable food storage plastic bag. Add powdered sugar. Seal bag, shake gently until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Lemonade Pie

 

Lemonade Pie

Ingredients

• 1 can (5 ounces) evaporated milk
• 1 package (3.4 ounces) instant lemon pudding mix
• 2 packages (8 ounces each) Cream Cheese, softened
• 3/4 cup thawed lemonade concentrate
• 1 graham cracker crust (9 inches)

Directions

• In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.

Pour into crust. Cover and refrigerate for at least 4 hours or until set.

****

Lemon Sugar Cookie Bars

Lemon Sugar Cookie Bars

Ingredients:

1 roll (16.5 oz) refrigerated sugar cookies

4 eggs, slightly beaten

1 1/2 cups granulated sugar

2 tablespoons all-purpose flour

2 tablespoons butter or margarine, softened

2 tablespoons grated lemon peel (2 medium)

1/3 cup fresh lemon juice (2 medium)

1 to 2 tablespoons powdered sugar

Directions:

Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.

In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.

Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

Lammas Corn Chowder

 

Lammas Corn Chowder

Ingredients

• 4 large ears sweet corn, husks removed
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1-1/2 cups diced peeled potatoes
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 tablespoons all-purpose flour
• 3 cups 2% milk

Directions

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine the flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crisp chopped bacon and cheese on top if desired.

Cinnamon Sugar Doughnut Muffins

Cinnamon Sugar Doughnut Muffins

INGREDIENTS

For the coating:

• 1/2 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
•  

For the muffins:

• 8 tablespoons unsalted butter (1 stick), melted
• 3 cups all-purpose flour, plus more for coating the tin
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 2 large eggs, at room temperature

INSTRUCTIONS

For the coating:

1. Combine sugar and cinnamon in a small bowl; set aside.

For the muffins:

1. Heat the oven to 375°F and arrange a rack in the middle. Lightly brush a 24-well mini muffin tin with some of the melted butter, then coat with flour, tapping out any excess; set aside. Reserve remaining melted butter for applying the cinnamon-sugar coating.
2. In a large bowl, sift together flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together milk and buttermilk. Set both aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in eggs one at a time until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
4. With the mixer set on low speed, beat in a quarter of the reserved dry ingredients. Then beat in a third of the reserved milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.
5. Fill the prepared muffin tin wells just to the rim with batter. Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Remove muffins from the tin and transfer to a wire rack set over a baking sheet. Repeat buttering and flouring of the muffin tin and bake the remaining batter.
6. To coat the muffins, brush each generously with melted butter and sprinkle generously with cinnamon-sugar. Serve warm or at room temperature.

Chocolate Toffee Cake

 

Chocolate Toffee Cake

Ingredients

• 1 package (8 ounces) milk chocolate English toffee bits
• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons brown sugar
• 
  CAKE:
• 1 cup butter, softened
• 1-1/4 cups packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/4 cups buttermilk
• 
  CARAMEL ICING:
• 1/4 cup butter, cubed
• 2 teaspoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 1 cup packed brown sugar

Directions

• Combine the toffee bits, chips and brown sugar; set aside.
• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.

Chocolate Chip Oatmeal Muffins

 

Chocolate Chip Oatmeal Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1 cup (6 ounces) semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes.

Calypso Cups

 

Calypso Cups

Ingredients

• 1 cup butter, softened
• 2 packages (3 ounces each) Cream Cheese, softened
• 2 cups all-purpose flour

Filling:

• 1/2 cup flaked coconut
• 1/2 cup sugar
• 1-1/2 teaspoons cornstarch
• 1 can (8 ounces) crushed pineapple, undrained
• 1 egg

Frosting:

• 2 cups confectioners' sugar
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons 2% milk
• Finely chopped walnuts and/or additional flaked coconut, optional

Directions

• In a large bowl, beat butter and cream cheese until smooth. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients; spoon into cups.
• Bake at 350° for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. 

I LOVE these things! Definitely worth the effort!

Buttermilk Oatmeal Muffins

 

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. These don't keep very well but they are really good when freshly baked. I sometimes add chocolate chips to this recipe just before baking.