Tea Cakes

 

1 cup butter (room temperature)

2 cups sugar

3 eggs (room temperature)

2 Tablespoons buttermilk

1 teaspoon vanilla

5 cups flour

1 teaspoon Baking Soda

 

Heat oven to 400.
Cream butter with the sugar , beating for 5 minutes using stand mixer.
Add eggs 1 at a time and mix well.
Blend buttermilk and vanilla into mixture.
Stir the baking soda into the flour in separate bowl.
Gradually add flour mixture into the creamed mixture.
Drop by  medium scoop onto large cookie sheet, about 12 per sheet.
Chill remaining batter while waiting to cook next batch.
Bake 15 minutes, using spatula to flatten tops of cookies once or twice while cooking.
Cool on cookie rack.

This is my friend Alana’s recipe, I tweaked it a tiny bit as far as the baking part.

Monkey Bread

1 stick margarine

1 cup brown sugar (light or dark)

1 cup white sugar

2 tsp cinnamon

3 cans buttermilk biscuits

 

Preheat oven to 350.

Melt margarine and brown sugar in small pan, stirring often.

Mix white sugar and cinnamon in a large bowl.

Cut each biscuit into 4 pieces.

Stir the pieces in the sugar/cinnamon mixture until well coated.

Only do four biscuits at a time to avoid clumping.

Spray a bundt pan with baking spray.

Layer half the biscuits in the bundt pan.

Pour half of the margarine/ brown sugar sauce over them.

Add rest of biscuits and pour remainder of sauce on top.

Bake for 35 minutes.

Remove from oven.

Allow to cool for 10-15 minutes.

Invert onto serving plate.

 

There are tons of identical/very similar recipes out there. This is one that worked best for me.

Easy Cheesy Hash Brown Casserole

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5 cups frozen hash browns

2 cups frozen peppers and onions

1 cup sour cream

1 cup Price’s Pimento Cheese Mayo Spread

1 cup mozzarella cheese shreds

1/2 cup mayo

 

Microwave hash browns and peppers/onions in microwave safe bowl (sprinkle with small amount of water) until completely tender.

Drain completely, leaving in bowl.

Mix sour cream, both cheeses and mayo in separate bowl.

Combine both bowls and pour into 1 1/2 quart baking dish.

Bake at 350 for 30 minutes, stirring once half way through.

Season to taste with salt and pepper. I like Perfect Pinch Bell Pepper and Roasted Garlic.

 

Corn Casserole

 

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1 TB flour

4 TB sugar

2 heaping TB cream cheese

2 eggs, beaten

2 cups  shredded Velveeta cheese

1 can creamed corn

1 can regular corn, drained

1 stick margarine

2 cups frozen peppers and onions

 

Mix all ingredients except last 2.

Saute frozen peppers/onions in stick of butter until translucent.

Add to corn mixture.

Bake in covered glass dish at 350 for 1 hour.

 

 

 

Spicy Pickled Veggies

spicy pickled veggies

1/4 cup pickling spices

sprinkling of mustard seeds

1/2 TB pink salt

3 cups sugar

3 cups apple cider vinegar

6 oz sliced carrots

6 small pickling size cucumbers, sliced

1 green pepper, sliced

1 onion, sliced

 

Place all veggies in large glass bowl.

Combine spices, sugar and vinegar in large stock pot.

Boil until sugar is dissolved.

Pour over veggies.

Cool.

Ladle into canning jars and refrigerate.

Will keep  3-4 weeks.

 

 

Similar recipe in TOH and old  church cookbooks. Can vary to taste as far as veggies and spices.

 

 

Crock Pot Pork Chops

9 TB powdered brown gravy

1 pkg powdered soup mix

4 cups hot water

2-3 potatoes, sliced thin

1 onion, sliced thin

4 thick pork chops, bone in or out

 

Mix first 3 ingredients thoroughly.

Layer pork chops in bottom of crock pot.

Layer potatoes and onions on top.

Pour gravy over all.

Cook 7-8 hours on low.

Easy Scalloped Potatoes with Bell Peppers

2 cups frozen peppers and onions

1/2  cup margarine

1/2 cup sour cream

2 cans sliced new potatoes, drained

1 cup Velveeta shreds

1 cup mozzarella shreds

Microwave peppers and onions for 1 minute or so until defrosted.

Pat dry with paper towel.

Melt margarine in microwave.

Stir in sour cream and peppers to melted margarine, blending well.

Layer one can of potatoes in glass casserole dish, topping  with 1/2 of above melted mixture.

Sprinkle with 1/2 cup of each cheese.

Layer next can of potatoes, topping with remaining melted ingredients, then both cheeses.

Bake at 350 for 40 minutes.