Posted by Trish | Under Cookies, Dessert
Saturday Jul 17, 2010
Submitted by Mary Clare Fawver
| 4 c. flour |
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1½ tsp baking soda |
| 1 tsp salt |
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1½ c. butter |
| 1¼ packed brown sugar |
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1¼ c. sugar |
| 3 eggs |
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1½ tsp vanilla extract |
| 2 c. chocolate chips |
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Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
| 1 c. butter, softened |
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2 c. chopped pecans, toasted |
| 2 c. sugar |
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4 eggs |
| 2 tsp vanilla extract |
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3 c. flour |
| 2 tsp baking powder |
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½ tsp salt |
| 1 c. milk |
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Frosting
| 8 oz. cream cheese, softened |
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1 c. butter, softened |
| 2 lb. powdered sugar |
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2 tsp vanilla extract |
| 2-3 tbsp milk |
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2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Posted by Trish | Under Dessert, Pastries
Monday Jul 5, 2010
Submitted by Monica Fawver
Serves 6-8
| 2 c. flour |
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2½ tsp baking powder |
| ¼ tsp salt |
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½ c. shortening |
| ¾ c. sugar |
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1 egg |
| ½ c. milk |
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2 c. fresh or frozen berries |
| ½ c. flour |
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½ c. sugar |
| ½ tsp ground cinnamon |
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¼ c. butter or margarine |
Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.
Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Posted by Trish | Under Casseroles, Dinner
Thursday Jul 1, 2010
Submitted by Marilyn Braunger
Serves 8
| 1 c. raw long grain rice |
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¾ lb. shredded Monterey Jack cheese |
| ¾ lb. shredded Cheddar cheese |
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16 oz. sour cream |
| 7 oz. chopped green chilies |
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salt |
Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Chef’s Note: This is a great side dish – goes well with ham.
Posted by Trish | Under Dinner, Pork
Monday Jun 28, 2010
Submitted by Michelle Fawver
Serves 6-8
| 3 lb. country style pork ribs |
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1 small onion, sliced |
| 1 lemon |
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garlic powder |
Barbecue Sauce
| 14 oz. ketchup |
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5 oz. water |
| 1/3 c. Worcestershire sauce |
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1 tbsp brown sugar |
| 2-3 dashes Tobasco sauce |
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1 tsp salt |
| dash black pepper |
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Combine & bring to a boil.
Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.