Thursday, October 16, 2014

HERSHEY’S Chocolate Waffle Cookies

HERSHEY’S Chocolate Waffle Cookies
Prepared by Bill Justus Executive Chef at HERSHEY LODGE


2 ounce HERSHEY’S Special Dark chips
1/3 cup butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
2 tablespoon confectioner’s sugar


· Preheat and grease waffle iron.
· In saucepan combine the HERSHEY’S chocolate chips and butter. Cook over medium low heat and stir until smooth.
· In stainless steel bowl mix together the eggs, sugar and vanilla until fluffy.
· Stir into chocolate mixture and then fold in the flour. Mix until smooth.
· Drop batter on to the waffle iron. Close and cook for 60 to 90 seconds or until firm.
· Remove from the iron, cool slight and dust with confectioner’s sugar.

cast iron skillet brownies

·       1 cup sugar
·       3 large eggs
·       1 cup all-purpose flour 
·       1/2 cup Dutch-process cocoa powder 
·       1/2 teaspoon salt
·       4 tablespoons (1/2 stick) unsalted butter
·       1/4 cup heavy cream
·       8 ounces chocolate chips or coarsely chopped chocolate

1.      Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs.
2.      In another bowl, whisk together flour, cocoa, and salt.

3.      In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

4.      Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet).
5.      Fold in flour mixture. Pour batter into skillet.

6.      Bake until a toothpick inserted in center comes out clean, about 40 minutes.
7.      (for a gooier brownie bake for about 35 minutes)

Serve from skillet, warm or at room temperature.

Sunday, March 31, 2013

Meringue-Topped Bars

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/2 cup butter or margarine
3/4 cup packed brown sugar
3 eggs
1 tsp vanilla
1/4 tsp cream of tartar
3/4 cup sugar
1  6 oz pkg (1 cup) semi-sweet chocolate pieces

Heat oven to 350.

Story together flour, soda and 1/4 tsp salt.
For crust beat batter 30 seconds; add brown sugar and beat until fluffy. Separate eggs and set aside whites.
Add yolks and vanilla to mixture, beat well.

Gradually add dry ingredients, beating constantly.
Spread in greased 13x9x2 in pan
Bake at 350 for 10 minutes.

Wash beaters well. Beat egg whites and cream of tartar until soft peaks form. 
Gradually add sugar, beat until stiff peaks form.
Sprinkle chocolate chips over hot crust.
Spread meringue in top.
Bake 30 minutes or until golden brown.
Cut while warm. makes 24.

Thursday, March 28, 2013

Red Apple Sangria

4 cups Cabernet Sauvignon (one bottle)
2 cups Shakka apple liquor
3/4 cup grenadine
2 1/4 cups cranberry juice
2 1/4 cups pineapple juice
2 liter bottle Sierra Mist

Mix. Makes enough to fill a punch bowl.
Garnish goblets with skewered apples, limes and oranges.

Make Your Own Mod Podge

50% Elmers glue
50% water

Mix in a jar.

Make Hand Impressions

1/2 cup salt
1/2 cup flour
1/4 cup (give or take) water

Knead until dough forms.
Make a foot or hand impression.

Bake 200 for 3 hours.

Friday, August 24, 2012

Baked Cheese Dip

2 cups sour cream
2 cups cheddar cheese
1 package bacon bits 
                  (the kind in the resealable zip lock bag)
1/2 cup of green onions
1 block cream cheese, softened.

Mix and bake at 400 for 25 min.

And it's awesome cold the next morning too :)

From SherriTheShackelford

Wednesday, August 8, 2012

Caramel Pecan Pie

Grandma's recipes are the best! This one is from a dear reader, Ann Costa. She had mentioned the butter quantity to me, and I loved it so much I am using it in my current book: Song of Home. Thanks for sharing, Ann!

Carmel Pecan Pie

Included are the original version and the one I have my students use.  
The original version's directions are a little hard for 7th and 8th graders to follow. 

This recipe my mother, Emma Jean Jones, received from one of her McLaughlin cousins, Doris Franklin.  Doris was my Grandmother Eoff's sister's (Aunt Iola) son's wife.  Mother said she didn't remember when she received the recipe.  She is 87 now.  But it was some time after she was married over 65 years ago.  

Original recipe
Butter the size of a hen egg
1 1/2 cup sugar
2/3 cup water
Boil until thickens and brown
Cool a little

2 Tablespoons flour
4 egg yolks (reserve whites for topping)
1 can canned milk
1 teaspoon vanilla
1 cup chopped pecans
Cook until warm

Add first part
Cook until thick
Pour into cooked pie crust
Top with egg whites

Recipe I use with my students
Measure all ingredients into separate bowls before you start to prepare the recipe

1 pre cooked pie shell
butter the size of a hen egg (1/4 c. or 4 T.)
1 1/2 c. sugar
2/3 c water
2T. flour (1/8 c.)
4 egg yolks (reserve egg whites in mixer bowl, to make the meringue topping)
1 can evaporated milk
1t. Mexican vanilla
1 c. chopped pecans

4 egg whites (room temperature - reserved from filling ingredients)
1/4 t. cream of tarter
8 T. sugar
1 t. Mexican vanilla

Combine butter,sugar, and water in a 2 qt. sauce pan. 
Bring to a rolling boil. 
Reduce heat and continue cooking at a low boil until mixture thickens and has turned to a brown color. Remove from heat source and cool while preparing part two.

Combine flour, egg yolks, milk, vanilla, and pecans in a 3 qt. sauce pan. 
Cook on medium low heat until
warm. Add part one mixture. Cook until mixture is thick. 
Pour mixture into prepared pie shell, top with meringue.

Beat egg whites and cream of tarter until foamy. 
Add sugar gradually (1 T. at a time), continue beating until sugar is incorporated and the egg whites are glossy and form stiff peaks. 
Beat in vanilla. 
Spoon mixture over the pie, carefully sealing meringue to the edge of the crust. 
Smooth the surface of the meringue or decorate using the back of a spoon or a fork to pull peaks into the surface of the meringue.

Bake at 400º until meringue is light brown (8 to 12 minutes). 
Remove from the oven.

Monday, May 28, 2012

Absolutely Rockin' Baked Beans

We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!

For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!

Absolutely Rockin' Baked Beans 
4 (four)  7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard

Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans.  Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.

We kept these warm for a five hour open house and they never got mushy.

Thursday, May 24, 2012

Zesty Marinated Chicken Tenders

I'm always looking for new and easy ways to fix delicious chicken. My favorites places to eat chicken are Ruby Tuesdays and Cracker Barrel. This recipe turns out even better than Cracker Barrel's grilled tenderloins.

Zesty Marinated Chicken Tenders

4 boneless skinless chicken breasts, cut into fat strips
1 cup Zesty Italian dressing
2 tsp lime juice
3 tsp honey

Combine the dressing, lime juice and honey in a jar or shaker and shake it well.
Place chicken in a zip bag, pour the marinade over and seal.
Refrigerate for 4 hours. (At this stage you can also freeze for a later date.)
Cook in a large pan over low heat until liquid evaporates and marinade caramelizes--about 40 minutes.

Great with mashed/baked potatoes or rice and a colorful vegetable.

Wednesday, December 14, 2011

White Chocolate Cranberry Bars

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white chocolate chips
1-1/2 cups dried cranberries
1 (14-ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup pecan halves
Pre-heat oven to 350F. 
In a small bowl, combine graham cracker crumbs and butter until crumbly; 
press into a greased 13" x 9" baking pan. 
In a large bowl, combine the remaining ingredients. 
Gently spread over crust. 
Bake for 25-28 minutes or until edges are golden brown. 
Cool on a wire rack. 
When cooled, cut into bars.

Makes about 30

Thursday, December 8, 2011

Tomato Soup Cake with Cream Cheese Frosting

 Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten
1/2 c Crisco
1 c sugar
1/8 tsp. salt
2 c flour
1 c raisins
1 tsp baking soda
1 can undiluted tomato soup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp. baking powder
1/2 c chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add egg and soup mix together. Fold in floured raisins and nuts. Pour into well greased tube pan and bake for 60 minutes at 350 degrees. When cool frost with Cream Cheese Frosting.


Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4 cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat until creamy. Gradually add the contents of a 2 lb bag of powdered sugar, beating after each addition. You may or may not have to use the whole bag before getting a good, thick consistency.

Tuesday, November 22, 2011

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
Makes: 36 servings Prep: 30 minutes Bake: 325°F 1 hour

  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup butter, cut up
  • 2 1/4 cups sugar
  • 4 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325 degrees F. 

Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Thursday, November 17, 2011

Cranberry Jello Recipe

2-1/2 cups orange juice
1 tsp.  ground cinnamon
1/4 tsp. ground cloves
1 pkg.  (4-serving size) cranberry Jello
1 cup finely chopped mixed dried fruit (apricots, raisins, dates)
1 cup  chopped walnuts, toasted
1 Tbsp. grated orange or lemon peel (optional)
Mix juice, cinnamon and cloves in medium saucepan. Bring to boil on medium-high heat. Add to dry gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)
Stir in fruit, walnuts and orange peel. Refrigerate 1 hour or until chilled.
Spoon fruit mixture into 1-quart serving bowl. Serve with cooked chicken, turkey or pork. Or, serve as a dessert sauce spooned over ice cream or pound cake slices.

Thursday, November 3, 2011

Fried Potato, Bacon, Corn Chowder

8 slices bacon, cut into 1" pieces
2 cups cubed potatoes
1 cup chopped onion
1 cup sour cream
1-1/4 cups milk
1 can cream of chicken soup
1 can whole-kernel corn, drained
1/4 teaspoon pepper.

Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.

Tuesday, August 9, 2011

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

  • 1/4 cup poppy seeds
  • 1/4 cup milk
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  1. Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 
Drizzle on some white glaze - a spoonful of water added to at least 1/4 cup of confectioner's sugar until it's not too runny or too thick