Holiday Cheddar Spread
1 10 oz. can rotel tomatoes & green chiles, drained
1 cup mayonnaise
1 teas worchestershire sauce
1/2 teas salt
2 8 0z blocks sharp cheddar cheese, shredded
(do not use preshredded bought cheese for this recipe, does not work as well in flavor)
1 4 oz jar chopped pimentos, drained
Stir together first 4 ingredients in a large bowl. Shred cheese and stir in pimento and then add to mayo mixture. Chill at least 2 hours before serving with crackers or on sandwhich bread.
Brisket and Beans
3 to 6 pound brisket or large roast, trimmed
1 can rotel tomatoes
1 qt plus 2 cups water
1 pound pinto beans
1 large onion, sliced
1 large tomato sauce (16 oz)
Wash beans and drain. Put in bottom of large roaster. Season the brisket or roast to your liking and lay on top of beans. Then onion, rotel and tomato sauce. Pour inthe water. Cover and cook at 250 degrees for 12 hours.
Chicken Breast Imperial
6 chicken breasts
1 cup Pepperidge Farm Stuffing mix
3/4 cup parmeasan cheese
1 1/2 cloves of Garlic -crushed (but you can use 1 teas of garlic powder, not garlic salt)
3/4 c slivered blanch almonds
2 sticks melted butter
1/4 teas pepper
Combine stuffing mix, parmesan cheese, garlic, pepper and almonds. Mix well, then add 2/3 cup melted butter and stir. Dip breasts in the remaining melted butter then roll in stuffing mix. Place pieces in uncovered oblong dish which you have sprayed with Pam. Top with any left over crumbs and then any remaining butter over each piece. Bake at 350 degrees for 45 minutes or until chicken is done.
I serve this with fresh spinach with cheese sauce and scolloped potatoes and individual black forest cakes. Makes a beautiful dinner for guests.
FYI
Later today will be posting a new chicken recipe and the rolo treats which everyone went crazy over………am off to a tour of homes with my sweet hubby and some friends.
Sunday Nov 8th
Well, the Mistletoe Market is over. We had two days of fun and visiting with friends and new friends who came in the door. We estimate that over 200 women visited our MM and the days were just filled with laughter, ladies standing around chatting with each other and sipping cider and taking nibbles of Peggy’s famous Rolo treats which I will share with all of you. What a blessing Fri and Sat were to have so many friends support us in our sharing of our hobbies and crafts. Somewhat tired, I am also a little tired, we now will be bringing in the furniture which has been in the garage for 3 days making room for all the goodies. God blessed us with beautiful weather. It was an amazing time. Thank you Cora, Dianne, Peggy, Susan, Karen, Barbi for allowing me to house your beautiful wares. Thank you Dena for the wonderful food you provided to us for our lunch and for snacks for the visitors. It is times like these, when I think back over the sweet and special time we had that I realize how fortunate I am and blessed to have such precious friends. I love each of you in a very special way and each of you have blessed my life. Thank you for your friendship and love. Let’s be thinking of what we can do next year!
PASS IT ON
If you are enjoying this blog, will you please pass it on to your friends. I am baked out. Have made about 30 cakes for the sale tomorrow. So, hope to see many of you here. Leave me a comment if you have tried any of the recipes and let me know your HONEST opinion of what you think of them. Also, after the sale,will put a new recipe for a cake I made today. It is just delicious. A german chocolate pound cake. Talk to you tomorrow…
Pre Mistletoe Market
Well, I did it, I finally took 30 minutes to go get a hair cut. Since I didn’t have alot of time, I didn’t go to Lisa who normally cuts and colors my hair (yes, these red little locks are not natural, as probably no one knew, especially since I usually wait about 2 months before realizing the roots are 3 inches long,ha) Anyway, since I was in a hurry and I didn’t want to have “helmet hair” or like we like to call it in Texas, “big Dallas hair” I just couldn’t take it anymore. When viewing myself in the mirrow this morning, I realized that I was no longer 5’5″, but had grown to 5’7″ since my hair had so graciously given me 2 inches in height. So……as I as saying, I just couldn’t take the hair one more day, so I pull into a parking lot where I proceed to go into one of the little “neighborhood spots” that you take your 3 rd old to or your 80 yr old father. I knew I shouldn’t do it, but I did it. All I can say is that I no longer have big hair, I hardly have any hair at all. If I don’t wear earrings, I’m afraid, people will mistake me for a man. So now out come the big earrings. Don’t have time to worry about it, am moving furniture out into the garage making room for the venders to come tomorrow to set up for Mistletoe Market. So come on over on Fri or Sat and join us for the 2nd Annual MM……..great gifts, great food to buy and a great time to bring a friend and enjoy getting an early start on hearing “Joy to the World” playing while you check out all we have. Hope to see you there!
Banana Bread
1 stick of softened butter
1 stick of softened margarine (like Imperial or Blue Bonnet)
1 1/2 cup sugar
2 eggs at room temp
1 cup mashed banana ( which is usually 3 and I mash them first and let them sit and get dark before adding to the recipe)
4 Tables buttermilk
1 teas baking soda
1 teas vanilla
2 cups flour
1 cup chopped pecans (I don’t add these)
Cream the butter, margarine and sugar. Add eggs and beat. Add flour and soda alternately with buttermilk. Add bananas and vanilla and mix well. Fold in pecans if you are usuing them. Pour into greased loaf pan or deep 9 inch square pan and bake at 325 for almost an hour (depends on your oven). This is a very moist bread and keeps well and freezes well..you can sprinkle powdered sugar over the top if desired…..
Banana Bread (really the best)
Well, I know that I have already put a recipe on the blog for Banana Cream Cheese bread, but I have to admit that it is not my favorite. The one I am putting on today I have made since the 1970’s and every time I take it someplace or someone is here that eats it says that it really is the most moise, most banana tasting bread ever. So have to put it out there for you to enjoy. I love to bake it, then slice it very thin and spread either cream cheese and strawberry jam and make a sammie out of two pieces, or just butter (I get more like the “butterkins” on tv everyday, don’t I)
I think you will just throw out the other recipes for banana bread, once you try this one. A friend and neighbor in Corpus Christi gave this to me. She was Italian from NYC and every recipe that she gave me quickly became a favorite. Her name was Cam Parsley and she was one of the best cooks ever. Always brought different foods to our house and we exchanged recipes all the time. I miss having a neighbor like Cam. She was one in a million. Thanks Cam for all the great food you introduced us to. We still make your meatballs, strawberry pie, banana bread and so many more!
Chocolate Castles 