Recipes from Sheila Ann Jaynes
Mom's Peanut Butter Fudge
8x8 1 inch thick
1 cup milk
3 cups sugar
1/2 tea salt
1 tea vanilla flavoring
3 heaping tablespoon of PB
2 table butter
Mix milk, sugar and salt in a large pot bring to a boil
reduce heat let simmer for about 10 mins stiring consantly
when it starts to form balls in cold water remove from heat
add butter then PB and then Vanilla flavoring stir and pour into
wax lined dish
let chill and firm then cut before hardens completley
if chewy and not firm to much PB
adds nuts marshmellows or any candy confection on top if wanted
also can use cunky or smooth pb your choice
1 cup milk
3 cups sugar
1/2 tea salt
1 tea vanilla flavoring
3 heaping tablespoon of PB
2 table butter
Mix milk, sugar and salt in a large pot bring to a boil
reduce heat let simmer for about 10 mins stiring consantly
when it starts to form balls in cold water remove from heat
add butter then PB and then Vanilla flavoring stir and pour into
wax lined dish
let chill and firm then cut before hardens completley
if chewy and not firm to much PB
adds nuts marshmellows or any candy confection on top if wanted
also can use cunky or smooth pb your choice
Mexican Cornbread
1 (8.5 ounce) package self-rising cornmeal
1 egg
1/2 cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers.
Spread batter into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
1 egg
1/2 cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers.
Spread batter into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Frozen Banana Treats
Bananas
nuts -- finely chopped
chocolate chips -- melted
Cut bananas into 2-inch pieces. Using a fork, dip pieces into melted chocolate,
sprinkle with chopped nuts. Place on wax paper lined cookie sheet and freeze.
When frozen, place in freezer bags. Eat frozen.
nuts -- finely chopped
chocolate chips -- melted
Cut bananas into 2-inch pieces. Using a fork, dip pieces into melted chocolate,
sprinkle with chopped nuts. Place on wax paper lined cookie sheet and freeze.
When frozen, place in freezer bags. Eat frozen.
Manicotti
12 large manicotti>> 4 cups shredded mozzaella cheese, divided
2 cups ricotta cheese>>6 tablespoons choppedfresh basil or 2 table spoons dried basil
1 ( 26 ) jar prepared spaghetti sauce divided>> 1/2 cup grated paresan or romano
preheat over to 350 spray 13x9 inch baking dish with non stick cooking spray
cook pasta according to package drain , rinse with cool water ,let pasta dry on paper towel
for fillings >in a medium bowl stir togeather 3 cups mozzarella with ricottta and fresh basil
useing a teaspoon carefully stuff pasta shells wih with prepared cheese mixture
spoon 2 cups spaghetti sauce into prepared baking dish,,,arrange stuff pasta over sause , pour
remaing spaghetti sauce over pasta sprinkle witth remaining mozzarella sauce
bake 15 min spinkle with parmesan , bake 10 min
for easier why to stuff manicotti put cheese mixture in a heavy duty storage bag cut a corner squeeze the bag to fill pasta
for smaller dish use 1 1/2 cups of mozzarella and 1 cup of ricotta and 6 noodles and 1 tabl spoon of basil. and 1/2 sauce.
2 cups ricotta cheese>>6 tablespoons choppedfresh basil or 2 table spoons dried basil
1 ( 26 ) jar prepared spaghetti sauce divided>> 1/2 cup grated paresan or romano
preheat over to 350 spray 13x9 inch baking dish with non stick cooking spray
cook pasta according to package drain , rinse with cool water ,let pasta dry on paper towel
for fillings >in a medium bowl stir togeather 3 cups mozzarella with ricottta and fresh basil
useing a teaspoon carefully stuff pasta shells wih with prepared cheese mixture
spoon 2 cups spaghetti sauce into prepared baking dish,,,arrange stuff pasta over sause , pour
remaing spaghetti sauce over pasta sprinkle witth remaining mozzarella sauce
bake 15 min spinkle with parmesan , bake 10 min
for easier why to stuff manicotti put cheese mixture in a heavy duty storage bag cut a corner squeeze the bag to fill pasta
for smaller dish use 1 1/2 cups of mozzarella and 1 cup of ricotta and 6 noodles and 1 tabl spoon of basil. and 1/2 sauce.
One-Dish Burrito Casserol
3 cups cooked instant rice
3/4 cup chunky salsa- medium
1/2 cup water
8 El Monterey Beef and Bean Burritos- frozen*
3/4 cup chunky salsa- medium
8 oz. shredded cheddar cheese
3 oz. of canned sliced olives, drained
1/4 cup chopped green onions
* Also delicous with Bean and Cheese- no need to thaw burritos. Any prepared Mexican rice mix can be substituted for rice salsa mixture.
Preheat oven to 350ºF
1. Spray 9”x11” baking pan with non-stick cooking spray.
2. Combine instant rice, 3/4 cup salsa and water directly in the prepared pan; then spread mixture evenly to cover bottom of pan.
3. Arrange burritos evenly over rice mixture and top with 3/4 cup salsa.
4. Bake for 45-50 min covered.
5. Remove from oven. Sprinkle with shredded cheese, and garnish with olives and green onion. Serves eight
3/4 cup chunky salsa- medium
1/2 cup water
8 El Monterey Beef and Bean Burritos- frozen*
3/4 cup chunky salsa- medium
8 oz. shredded cheddar cheese
3 oz. of canned sliced olives, drained
1/4 cup chopped green onions
* Also delicous with Bean and Cheese- no need to thaw burritos. Any prepared Mexican rice mix can be substituted for rice salsa mixture.
Preheat oven to 350ºF
1. Spray 9”x11” baking pan with non-stick cooking spray.
2. Combine instant rice, 3/4 cup salsa and water directly in the prepared pan; then spread mixture evenly to cover bottom of pan.
3. Arrange burritos evenly over rice mixture and top with 3/4 cup salsa.
4. Bake for 45-50 min covered.
5. Remove from oven. Sprinkle with shredded cheese, and garnish with olives and green onion. Serves eight
Coal Miner's Daughter's Gooey Cake
1 German chocolate cake mix
1 cn Sweetened condensed milk
1 c Cool whip
3 Heath candy bars; frozen
1 Jars Caramel topping
Prepare and bake cake according to box directions. Use 9x12 cake pan.
While warm, poke holes halfway into cake about 1-inch apart.
Pour sweetened condensed milk into holes.
Pour caramel topping over cake and refrigerate.
Once cooled, top with Cool Whip and crushed Heath candy
Refriqerate overnight.
1 cn Sweetened condensed milk
1 c Cool whip
3 Heath candy bars; frozen
1 Jars Caramel topping
Prepare and bake cake according to box directions. Use 9x12 cake pan.
While warm, poke holes halfway into cake about 1-inch apart.
Pour sweetened condensed milk into holes.
Pour caramel topping over cake and refrigerate.
Once cooled, top with Cool Whip and crushed Heath candy
Refriqerate overnight.
Herb Roasted Potatoes
6 large potatoes, cut in quarters
6 medium onions, quartered
1/3 cup vegetable oil
1/2 teaspoon coarsely ground pepper
1 tablespoon dried parsley flakes
1 teaspoon dried leaf basil
1/4 teaspoon dried thyme
PREPARATION:
Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with
pepper, parsley, basil, and thyme.
Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered, for about 1 hour, or until fork-tender,
turning occasionally to keep the vegetables from sticking to the bottom of the pan.
6 medium onions, quartered
1/3 cup vegetable oil
1/2 teaspoon coarsely ground pepper
1 tablespoon dried parsley flakes
1 teaspoon dried leaf basil
1/4 teaspoon dried thyme
PREPARATION:
Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with
pepper, parsley, basil, and thyme.
Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered, for about 1 hour, or until fork-tender,
turning occasionally to keep the vegetables from sticking to the bottom of the pan.
Easy Chocolate Fudge
2 cups Nestle Toll House semi-sweet chocolate morsels
1 (14 ounce) can sweetened condensed milk
add walnuts if you like, chopped
1 teaspoon vanilla extract
Combine over hot (not boiling) water, the chocolate morsels and sweetened condensed milk.
Stir until morsels melt, and mixture is smooth.
Stir in walnuts and vanilla extract.
Spread into a foil-lined 8-inch square pan.
Chill until firm (about 2 hours).
1 (14 ounce) can sweetened condensed milk
add walnuts if you like, chopped
1 teaspoon vanilla extract
Combine over hot (not boiling) water, the chocolate morsels and sweetened condensed milk.
Stir until morsels melt, and mixture is smooth.
Stir in walnuts and vanilla extract.
Spread into a foil-lined 8-inch square pan.
Chill until firm (about 2 hours).
Chicken Divan
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed.
Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine.
Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil
cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed.
Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine.
Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil
cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.