Big Overnight Sandwich

Recipe from Tastes from the Country: Ashby Family Cookbook

This is such a easy, super-filling, crowd-pleaser. I love that I can make it the night before and the leftovers keep super well. I'm always shocked at how it isn't mushy or soggy like you would imagine. 

Sharon's Buttermilk Brownies

2 cups granulated sugar
2 cups flour
4 Tablespoons cocoa
1 cup water
1/2 cup oil
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 stick butter or margarine
1/2 cup nuts (optional)

Sift sugar, flour, and cocoa. Bring the water, butter and oil to a boil. Let cool slightly and then pour over dry ingredients. Whisk until creamy. Mix buttermilk and baking soda together and then mix it in with the batter. Add the eggs and mix. Add the nuts if desired. Pour into a greased and floured 11x17" baking sheet. Bake at 400 degrees for 18 to 25 minutes. While still warm, frost with the following:

Buttermilk Brownie Frosting

Boil:  1 stick butter
         1/4 cup cocoa
         1/3 cup buttermilk
Add:  1 teaspoon vanilla
         1 pound powdered sugar
         dash of salt.

Cheese Cake For A Crowd

CHEESECAKE FOR A CROWD
Christmas recipes from the Lion House
(for you Ky-Ky)

1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)

Swedish Torte

4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar
or 1 tsp vanilla extract
1 cup sugar for meringue mixture
1 pt. whipping cream, Whipped and sweetened to taste
2 pts. fresh or frozen raspberries or fruit of choice

Line a large baking sheet with parchment paper.
Beat egg yolks and 1/2 cup sugar.
Add melted butter and milk.
Blend dry ingredients
together and add to liquids. Blend.
Put batter into prepared baking sheet.
Beat egg whites while gradually adding sugar.
Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color.
Remove from oven and cool about 10 minutes. Remove from pan, peeling away parchment paper. Cut in half and place on seving platter.
Fill with sweetened whipped cream and berries.
Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!

Brown Sugar Pudding

From the Newman side of my family (My Mom's side)

Cream together
1 Tbs. butter
1/2 c. sugar
add
1/2 c. milk
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 c. raisins (softened)

syrup
2 c. boiling water
1 c. brown sugar
2 Tbs butter

Preheat oven to 350 degrees

Put pudding dough in oven proof deep pan. Pour syrup over pudding. Bake for 45 min. or untill dark golden brown. Serve with in individual dishes with cream poured on top...ohhh be still my heart....I more than love this stuff.

Grandma's (Sharon) Carmel

2 cups sugar
2 cups cream
1 cup butter
1 3/4 cup light corn syrup
1 tsp. vanilla

Cook in heavy pan all except vanilla, stirring constantly over med-high heat until carmel reaches soft ball stage then cook 1/2 min. longer. Take off stove add vanilla pour into buttered 9x13 pan.

Crispy chicken taquitos

makes 4-5 servings

3-5 pieces Rotissere chicken, shredded
1/2 cup pepper jack cheese
salt, pepper, garlic powder to taste
14-16 corn tortillas

Mix chicken, cheese and seasoning fill and roll corn tortillas
fry. serve with guacomole.

family favorite Buttermilk waffles

Buttermilk Waffles (from taste of Oregon cookbook)

2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup margarine, melted

Beat eggs well. Add the rest of the ingredients and beat until smooth. Batter will be thin. Bake ina waffle iron until golden brown. Serve with your favorite syrup, whipped butter, or fruit sauce.

Apple Fruit Leather (Grandma Ludwig's)

Applesauce
Cinnamon
Nutmeg

Spray plastic wrap on a cookie sheet. Pour mixture over plastic wrap, no more than 1/4-inch thick. Bake at 250-degrees leaving oven door ajar for 8 hours or more. Let cool. Save for long amounts of time in the freezer.

Ludwig Slush

4 cups Sugar
6 cups Water
5 Bananas, mashed to pulp
46 oz can Pineapple Juice
Juice of 2 Lemons
1 small can Orange Juice, frozen
3 cans Water
Food Coloring
4 quarts 7-Up or Sprite

Combine sugar and 4 cups water and boil until clear (simple syrup) and let cool. Combine remaining ingredients together and mix in simple syrup. Add food coloring (remember blue will make a green slush). Freeze for 24 hours. When ready to serve, mash the mixture and add soda. Serves 50.

French Apple Pie

Filling
8 cups Tart Apples, thinly sliced
1 cup Sugar
2 Tablespoons, plus 2 teaspoons Flour
3/4 teaspoons Cinnamon
Nutmeg
Salt

Cook and stir all filling ingredients together in a saucepan until apples are soft.

Crumb Topping

1/3 cup Sugar
3/4 cup Flour
6 Tablespoons Butter

In a medium bowl, make the crumb topping by cutting the butter into the sugar and flour with a pastry blender.

Pie Crust
1 cup Flour
1/2 cup plus 1 Tablespoon Shortening
1/4 cup Water
1/2 teaspoon Salt

Make sure all ingredients are at room temp. Follow the measurements and directions EXACTLY.

Measure the flour and shortening separately. Cut the shortening into 1/2 of the flour with a pastry blender (25 strokes). Cut in the remaining flour (15 strokes). Add water and salt; mix with a fork (50 strokes). Flour hands and gather dough into a ball. Roll dough out between 2 pieces of wax paper and ease dough into pan (remove wax paper carefully). Trim the excess dough with a knife.

Pour the apple filling into the pie crust. Bake at 350-degrees for 15 minutes. Sprinkle crumb topping over the pie and put back into the oven for an additional 15-20 minutes until lightly browned.

Pavlova (WW)

4 Egg Whites, room temp. (1 PointsPlus)
Pinch of Salt
1-1/4 cups Sugar (20 PointsPlus)
1 teaspoon Vanilla
1 teaspoon Vinegar
Whipped Cream Topping (Fat Free Cool Whip= 0 PointsPlus)
Berries and tangy fruit (kiwis, passion fruit)

Beat the egg whites and salt together until stiff. Slowly mix int eh sugar. Finally, fold in the vanilla and vinegar. Cover a cooking sheet with foil and grease with a cooking spray. Shape the batter into a dinner plate-sized circle on the foil. Bake at 225-degrees for 35 minutes. Turn off the oven and leave the pavlova int he oven for 1 hour (DO NOT open the oven door, it will let the heat escape).
Top with whipped cream and fruit.

TOTAL PointsPlus= 21 (add whip cream accordingly)

(PS: I checked, and there are Splenda pavlova recipes, so maybe you could substitute and make it a virtually harmless dessert)

Never-Fail Fudge

1/2 cup Butter
4-1/2 cups Sugar
1 can Evaporated Milk
13 oz Milk Chocolate, broken into pieces
2 12oz bags of Semi-Sweet Chocolate Chips
2 cups Marshmallow Cream
2 teaspoons Vanilla
Toasted Nuts and/or Marshmallows (optional)

Boil butter, sugar, and milk in a heavy pan for 5-1/2 minutes. Remove from head and add both the semi-sweet and milk chocolate. When chocolate has melted, add marshmallow cream, vanilla, nuts and marshmallows. Quickly pour the mixture into a buttered 9x13 pan since the fudge will set up very fast.

Jell-O with a Crust

1-1/3 cups Graham Cracker Crumbs
2/3 cup Sugar
1/3 cup Butter, melted
8 oz package Cream Cheese, sofetened
1/3 cup Milk
1 medium container Cool Whip, thawed
1 large package Jell-O
Fruit

Mix crumbs, butter, and 1/3 cup sugar. Press mixture in the bottom of a 9x13 pan and refrigerate. Beat cream cheese in a bowl until smooth, add remaining 1/3 cup sugar and mix until smooth. Add milk and mix again. Fold in Cool Whip and spread over crust. Lay fruit evenly over the cream mixture and refrigerate. Make Jell-O (speed method) and pour over the fruit and refrigerate for 2 hours (until set up).

Cape Cod Apple Carrot Nut Muffins (WW)

1/2 cup Raisins (6 PointsPlus)
3 Eggs (6 PointsPlus)
1 cup Oil (56 PointsPlus)
2 cups Flour (24 Points Plus)
1 cup Sugar (16 PointsPlus)
2 cups Carrots, shredded
2 teaspoons Cinnamon
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 large Apple, shredded
1/2 cup Nuts (optional)
2 teaspoons Vanilla

Mix all the wet ingredients together; then stir in the dry. Spoon into muffin tins. Makes approximately 18 muffins. Bake at 350-degrees for 20-25 minutes.

TOTAL PointsPlus= 108

French Pancakes

1-1/2 cups Flour
3/4 teaspoons Salt
2 teaspoons Baking Powder
4 Tablespoons Powdered Sugar
4 Eggs
1-1/3 cups Milk
2/3 cup Water
1 teaspoon Vanilla

Top With
Fresh Fruit, sliced
Powdered Sugar
Butter
Whipping Cream

Sift flour, salt, baking powder, and sugar together in a large bowl. Beat the eggs in a separate bowl. Add milk, water, and vanilla to the eggs and beat together. Make a "well" in the dry ingredients and pour in the liquids. Mix lightly, ignoring the bumps. Laddle the batter onto a hot griddle, making large, thin pancakes. To serve, butter the pancake and fill with fresh fruit; top with powdered sugar and whipping cream.

Buttermilk Scones

1 quart Buttermilk
3 Tablespoons Yeast
1/2 cup Warm Water
2 Eggs, beaten
3 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 Tablespoons Sugar
2 Tablespoons Oil
8 cups Flour (no more)

Dissolve yeast in warm water with 1 Tbsp sugar. Add remaining ingredients to form a dough (it will be sticky). Drop spoonfuls of dough onto a well-floured board. Pat dough into desired scone size. Drop dough into hot oil until golden brown. Dough will kepp for up to 6 weeks in the fridge.

Serve with Honey Butter.

Potato Topper

1/2 cup Butter, softened
1/2 cup Sour Cream
1 cup Cheddar, shredded
2 Tablespoons Green Onions, chopped
3 slices Bacon, cooked and crumbled

Mix butter and sour cream. Fold in cheese, green onions, and bacon. Serve over baked potatoes.

Stuffed Mushrooms

Mushrooms
Butter
Garlic
Flour
Cream
Parmesan

Wash and stem mushrooms (save stems). Place caps into a sprayed pan and brush with butter. Chop mushroom stems and sauté in butter and garlic. Sprinkle with flour, stir, and cook over heat for 1-23 minutes. Add cream and Parmesan. Fill mushroom caps with mixture and sprinkle with Parmesan. Bake at 350-degrees for 15 minutes.

Chicken Noodle Soup

Chicken
Onions
Celery
Potatoes
Carrots
Peas
Parsley
Noodles

Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender.