Family Recipes Blog to Share Family Recipes

May 27, 2016

Judy’s Better Shortbread

Filed under: Cookies — @ 1:43 am
1 cup salted butter, softened
1/4 cup light brown sugar, packed
2 tsp. vanilla extract
2 cups all-purpose flour (don’t add more)
Topping:
1 T. salted butter
1 cup (6 0z.) semisweet chocolate chips  ( you can include dark chocolate chips in if you want)
1 cup (4 oz) pecans, finely chopped
Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar with an electric mixer at medium speed.  Scrape
down sides of bowl.  Add vanilla and flour.  Blend thoroughly on low speed.  Shape level tablespoons of dough into one
inch balls.  Form these balls into logs that are 2 inches long and 1 inch wide.  (I don’t make them quite so large)  Place on
an ungreased baking sheet, 2 inches apart.
Bake for 15-17 minutes or until cookies spread and turn a light golden brown.  Transfer to a cool flat surface.
To make topping:  Melt butter and chocolate chips in a double boiler over hot (not boiling) water or melt in a microwave oven on
high power.  Stir chocolate every 30 seconds until melted.  Dip top of each cooled cookie into melted chocolate, then into pecans.
Place cookies on a 9 x 13 baking dish that is lined with waxed paper and refrigerate to set.

May 26, 2016

Judy’s Sleepin’ in Omelette

Filed under: Breakfast,Casseroles — @ 10:44 pm
Ingredients:
6 whole Onion Rolls ( I didn’t find onion rolls so I just used 6 big rolls)
1 cup grated Cheddar Cheese
1-1/2 stick Butter
8 ounces Cream Cheese
10 eggs
1 teaspoon Chopped Chives
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 dash Cayenne Pepper
Preparation:
Generously butter an 9×13 baking dish.
Tear rolls into chunks and place them in the bottom of the baking dish.  Sprinkle with cheddar cheese, then tear cream cheese into smallpieces and place on the top.  Cut 1-1/2 sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish.  Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes.  Then remove foil and continue baking at 350 for 10-15 minutes.
Cut and Serve

Judy’s Hot and Spicy Italian Drip Beef

Filed under: Barbeque,Beef — @ 10:43 pm
Ingredients:
2 T olive oil
2 whole Chuck Roasts (2 1/2 to 3 pounds each)
Salt and Pepper
32 ounces, fluid Beef Stock
1 can 28 ounce Crushed Tomatoes
1 jar (16 ounce) Pepperoncinis, with juice
1 jar (16 ounce) Hot Cherry Peppers, drained
2 jars (4 ounces each) Pimentos
6-8 Rolls
Provolone Cheese
Heat the olive oil in a large skillet over high heat.  Salt and Pepper the roasts on both sides and then sear each roast until golden brown.  About1 1/2 minutes on each side.  Remove meat to a plate  and set aside.  Reduce heat to medium and pour the Beef Stock in the pan to get all of thegoodness from the meat.
Put the Beef Stock and all of the ingredients  down to the rolls, into a Crock Pot and cook until the meat falls apart when you touch it.  I cooked themeat we had for about 6-7 hours.  I had it on high for the first four hours and then turned it to low.  I think you can figure on 6 hours.  If you have timeit is good to let it stand in the fridge for several hours to allow the fat to harden at the surface.  Use a spoon to scoop out the hardened fat.  (Some fatis okay.)  Then heat it up again on the stove top.
When the meat is heated again remove the roasts to a cutting board.  Use two forks to shred it into big chunks, then return the meat to the cooking liquid.  Serve on deli rolls with cheese melted on top.  You can also put peppers on the cheese, depending on what people want. It is also good to put some of the cooking liquid on each roll for flavor.

Judy’s Pudding Parfait

Filed under: Desserts — @ 10:41 pm
1 cup Flour
1/2  cup Butter
3/4 cup Nuts-Pecans or Walnuts
Mix together and pat into bottom of 9×13 pan. Bake for
15 minutes.  Cool completely.
 
8 oz. Cream Cheese, 1 cup Powdered Sugar, 1/2 of a 13 oz.
container of Cool Whip.  Cream Powdered Sugar, and Cheese
together and fold in Cool Whip.  Spread onto pastry layer.
 
Mix 2 boxes of Instant Lemon Pudding using 3 cups of milk.
(Follow directions for mixing pudding that are on the box)
Pour over Cream  Cheese layer.  Cover pudding layer with the
rest of the Cool Whip.  Refrigerate for several hours before serving.
 

Judy’s Four Layer Deluxe Dessert

Filed under: Desserts — @ 10:40 pm
1/2 cup butter
1 cup sifted flour
1 cup chopped pecans 1 8z. pkg. cream cheese, softened
1 9 oz. container Cool Whip
2-4 1/2 pkg. Chocolate Instant Pudding- milk chocolate
3 cups milk 
1 cup powdered sugar
 
Melt butter and stir in flour and half of nuts.  Spread thinly in
a 9×13 inch pan.  Bake at 375 for 15 mins.  Cool completely.
Combine cream cheese and powdered sugar and add 1 cup of
thawed Cool Whip.  Spread over first layer.
Place pudding milk mixture over second layer.
Top with remaining Cool Whip and sprinkle with 1/2 cup pecans.
Chill 4 to 5 hours or overnight.

Judy’s Chocolate Bar Pie

Filed under: Desserts — @ 10:40 pm
9 oz. Hershey almond bars- I add 2 oz dark chocolate
22 marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 graham cracker crust
 
Enough chocolate bars to produce 9 oz.  Melt the chocolate
marshmallows and milk in the top of a double boiler.  Chill.
Fold in the whipped cream.  Turn in to the crust and let set
for at least 6 hours. Serve with a dollop of whipped cream.

Judy’s Shortbread Cookies

Filed under: Cookies — @ 10:39 pm
1 1/2 cup brown sugar
2 cups butter
3 cups flour (I start with 2 1/2 cups)
Mix softened butter and sugar.  Add flour and knead.  Bake at 275 until light brown.
Lightly use a fork to make marks on the top before baking.
Cut into pieces before it cools.

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