Month: November 2018

Jack Daniel’s Caramel Apple Pie

Jack Daniel’s Caramel Apple Pie

Jack Daniel’s Caramel Apple Pie Here’s another recipe from the recipe box. I drizzled mine with chocolate syrup and then put on the whipped cream. Jack Daniel’s Caramel Apple Pie Recipe Type: Pies Cuisine: American Author: Marsha Powell Prep time: 60 mins Cook time: 60 […]

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake I love finding these old recipes. And most especially when it’s in my old recipe box.  Mary Todd Lincoln’s Cinnamon Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 1 hour Cook time: 40 mins Total time: 1 […]

Christmas Rainbow

Christmas Rainbow

Christmas Rainbow

I made this years ago when the kids were at home. You can always make it for different holidays using different colors of Jell-O.  

Christmas Rainbow
Recipe Type: Dessert
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 – 18 oz white or french vanilla cake mix
  • + eggs, oil and water called for on cake mix
  • 1 – 3 oz box strawberry, raspberry or cherry Jell-O (I used strawberry)
  • 1 – 3 oz box lime jell-O, dry
  • 2 – cups boiling water
  • 1 – 16 oz container Cool Whip, Dream Whip or
  • Vanilla Cool Whip frosting*
  • holiday sprinkles
Instructions
  1. Prepare and bake cake according to package directions for a 2 layer round cake. Place cakes, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  2. In a separate bowl add 1 cup boiling water to each flavor dry gelatin mix; stir 2 minutes until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. Discard the remaining jell-O
  3. Refrigerate cakes 3 -4 hours. Remove cakes from refrigerator and dip bottoms of cake pans in warm water for 10 seconds to release the cakes from the pans.
  4. Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.
  5. Note: I’ve never seen the Cool Whip Frosting. It’s supposed to be in the freezer section. I used just plain Cool Whip.

 

Traditional Irish Plum Pudding

Traditional Irish Plum Pudding

Traditional Irish Plum Pudding It’s too late to make this for your Christmas dinner, but you can always save it for next year.  It should be started about 4 months ahead of time.  Traditional Irish Plum Pudding Recipe Type: Dessert Cuisine: Irish Author: Marsha Powell […]

Christmas Sugar Plums

Christmas Sugar Plums

Christmas Sugar Plums This recipe is different than all the other Sugar Plum recipes that I’ve come across so thought I’d post it. It comes from Clabber Girl Christmas Sugar Plums Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: […]

Date-Filled Rugelach

Date-Filled Rugelach

Date-Filled Rugelach

These are so good. The recipe might look like alot of work, but it’s really not.  These are perfect for your Hanukkah celebration.

Date-Filled Rugelach
Recipe Type: Dessert
Cuisine: Jewish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 32
Ingredients
  • 1-1/4 cups coarsely chopped dates (about 6 ounces)
  • 1 tablespoon minced crystallized ginger
  • 1 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 2 tablespoons plus 2/3 cup sugar, divided
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6 ounces cold cream cheese, cubed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons coarsely chopped walnuts, toasted
Instructions
  1. Place first four ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
  2. Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour.
  3. Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets.
  4. Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.
  5. Notes: If you don’t have a food processor (or don’t want to lug it out of the basement), cut in the butter and cream cheese with a pastry blender. It will take more elbow grease than using a food processor.
  6. Don’t skip the parchment paper. It will keep any filling that oozes from sticking to and burning on the pan

 

Sweet Potato & Carrot Casserole

Sweet Potato & Carrot Casserole

Sweet Potato & Carrot Casserole I love sweet potatoes and carrots, so this is a no-brainer. Sweet Potato & Carrot Casserole Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 55 mins Cook time: 25 mins Total time: 1 hour 20 mins Serves: […]

Honey Garlic Green Beans

Honey Garlic Green Beans

Honey Garlic Green Beans Green beans are NOT one of my favorite things, but this recipe makes them really good. Honey Garlic Green Beans Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 6 mins Total time: 16 mins […]

Roasted Lemon Chicken

Roasted Lemon Chicken

Roasted Lemon Chicken

This chicken is good anytime. It’s perfect for your Hanukkah celebration.

Roasted Lemon Chicken
Recipe Type: Entree
Cuisine: Hanukkah
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 whole broiler/fryer chicken (3-1/2 pounds)
  • 1-1/2 teaspoons salt-free lemon-pepper seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1 medium lemon, halved
  • 2 fresh rosemary sprigs
Instructions
  1. Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
  2. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

 

Cajun Brisket

Cajun Brisket

Cajun Brisket This one looks so good that I know I’ll have to try it.  Cajun Brisket Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 15 mins Cook time: 2 hours 30 mins Total time: 2 hours 45 mins Serves: 2 Ingredients 1 […]

Noodle Pudding

Noodle Pudding

Noodle Pudding I’d never had this until our landlady gave me this recipe. I’ve been hooked ever since. Noodle Pudding Recipe Type: Side Dish Cuisine: Jewish Author: Marsha Powell Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 9 Ingredients 7-1/2 […]

Hanukkah Brisket

Hanukkah Brisket

Hanukkah Brisket

This brisket comes out so moist and tender. I know you’ll love it.

Hanukkah Brisket
Recipe Type: Entree
Cuisine: Jewish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 fresh beef brisket (3 to 4 pounds)
  • 1 can (28 ounces) stewed tomatoes
  • 1 envelope onion soup mix
Instructions
  1. Place beef in a greased roasting pan. Combine tomatoes and soup mix; pour over beef. Cover and bake at 350° for 2-1/2 to 3 hours or until a thermometer reads 160° and meat is tender.

 

Festive Tossed Salad

Festive Tossed Salad

Festive Tossed Salad This is a great salad for anytime. This time of year it looks festive on the table. Festive Tossed Salad Recipe Type: Salad Cuisine: Jewish Author: Marsha Powell Prep time: 10 mins Total time: 10 mins Serves: 12 Ingredients 8 cups torn […]

Potato Latkes

Potato Latkes

Potato Latkes These are so good and a must have at your Hanukkah celebration. Potato Latkes Recipe Type: Side Dish Cuisine: Jewish Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 12 Ingredients 2 pounds russet potatoes, peeled […]

Celebration Braid

Celebration Braid

Celebration Braid

When I was first married, our landlady was a lovely Jewish lady. She lived in the apartment just below us. The aromas that would come into our apartment was heavenly.  So, I asked her for her recipes. 

She wrote them all down for me and I’ve found them in my box of loose recipes and I’ve come across these same recipes on Taste of Home.  I think it’s time to try them again.

Celebration Braid
Recipe Type: Yeast Bread
Cuisine: Jewish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 32
Ingredients
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 large eggs
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 large egg yolk
  • 1 tablespoon water
Instructions
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under.
  4. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  5. Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

 

Shrimp Po’Boys with Remoulade Sauce

Shrimp Po’Boys with Remoulade Sauce

Shrimp Po’Boys with Remoulade Sauce Shrimp isn’t one of my favorite seafoods, but I do like these. Serve along with some coleslaw. Shrimp Po’Boys with Remoulade Sauce Recipe Type: Cajun Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 10 mins Total time: […]

Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding This is a wonderfully versatile recipe. The original recipe calls for sausage but I’ve used leftover ham. I’m sure you could use leftover roast or ground beef.  I served it with a side of country fried potatoes and a mild cheese […]

Manicotti Cheese Bake

Manicotti Cheese Bake

Manicotti Cheese Bake

The only problem I have with making these is filling them. It can be messy. But, I knew a lady who gave me a tip on filling these easier. 

Use a decorator’s bag without a tip. Fill it up with the filling and squeeze it into the manicotti. Works like a charm!

Manicotti Cheese Bake
Recipe Type: Entree
Cuisine: Italian
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. ground beef
  • 1/2 cup minced onion
  • 1/4 cup chopped green pepper
  • 2/3 cup tomato paste
  • 2 cups water
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1 1/2 tsp. Italian seasoning
  • 8 to 9 manicotti shells
  • 2 cups (1 lb.) ricotta cheese
  • 1 cup (4 ounces) mozzarella cheese
Instructions
  1. Saute meat, onion and green pepper. Drain off fat.
  2. Add tomato paste, water, salt, pepper, sugar and Italian seasoning. Simmer 15 minutes.
  3. Parboil manicotti in salted water for 4 minutes. Drain on paper towels.
  4. Mix together the ricotta cheese and the mozzarella.
  5. Fill shells with the cheese mixture. Place in a shallow baking dish.
  6. Cover with sauce. Bake in a 350 degree F oven for 20 to 30 minutes.

 

Cheeseburger & Fries Casserole

Cheeseburger & Fries Casserole

Cheeseburger & Fries Casserole Here’s one for the kids. I got this out of the newspaper alot of years ago. It’s one of those casseroles I’d make for the kids when I knew they wouldn’t eat what their Dad and I were having. I would […]

Fiesta Skillet Cubed Steak

Fiesta Skillet Cubed Steak

Fiesta Skillet Cubed Steak I don’t know where I got this recipe. I usually serve it over rice. Fiesta Skillet Cubed Steak Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 Ingredients […]

7 Layer Magic Bars

7 Layer Magic Bars

7 Layer Magic Bars

I got this recipe out of one of the women’s magazines years ago when the kids were little.  It was one of those special treats. 

7 Layer Magic Bars
Recipe Type: Bar Cookie
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 1 stick butter
  • 1 cup crushed graham crackers
  • 1 cup coconut
  • 1 6-ounce package chocolate chips
  • 1 6-ounce package butterscotch chips
  • 1 small can evaporated milk
  • 1 cup chopped nuts
Instructions
  1. Heat oven to 350 degrees F.
  2. Using an 11 1/2 x 8-inch pan, put it in the oven with the butter so it’ll melt.
  3. Sprinkle on the graham cracker crumbs.
  4. Sprinkle on the coconut.
  5. Sprinkle on the chocolate chips
  6. Sprinkle on the butterscotch chips
  7. Drizzle over all, the small can evaporated milk.
  8. Cover with the chopped nuts.
  9. Bake for 30 to 35 minutes. Cool completely. Cut into squares.

 

Mama’s Jam Cake

Mama’s Jam Cake

Mama’s Jam Cake Years ago I worked in a small cafe. The lady who owned it gave me this recipe. Mama’s Jam Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 55 mins Total time: 1 hour 15 mins […]

Miracle Maid Meatloaf Dinner

Miracle Maid Meatloaf Dinner

Miracle Maid Meatloaf Dinner Did any of you have a set of Miracle Maid cookware? It was sold at parties back in the 70’s. I got mine a year before my daughter was born. The Lektro Maid skillet came with the set.  I used that […]

Creamy Chicken Vegetable Chowder

Creamy Chicken Vegetable Chowder

Creamy Chicken Vegetable Chowder

My favorite soups are the creamy ones and this one fits the bill.

Creamy Chicken Vegetable Chowder
Recipe Type: Soup
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 2 quarts chicken broth
  • 1 pound skinless, boneless chicken breast halves – chopped
  • 1 (1 ounce) package ranch dressing mix
  • 1 teaspoon crushed red pepper flakes
  • salt to taste
  • ground black pepper to taste
  • 1/2 pound processed cheese food, shredded
  • 1 (16 ounce) package frozen green beans
  • 1 (15 ounce) can whole kernel corn
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
Instructions
  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans and corn just before making the roux.
  3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes. Serve.

 

Scripture Cake

Scripture Cake

Scripture Cake This recipe was given to me years ago by a neighbor. She was so sweet and wrote everything down including the scripture in which the ingredient is mentioned. Scripture Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook […]

Bacardi Rum Cake

Bacardi Rum Cake

Bacardi Rum Cake I made this one time for a big family get-together. It was meant for the adults, but the kids managed to get some, too.  I was surprised that they liked it.   Bacardi Rum Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell […]

Chocolate Bourbon Cake

Chocolate Bourbon Cake

Chocolate Bourbon Cake

This is one of those cakes that I like to save for special adult birthdays.  It’s rich and delicious.

Chocolate Bourbon Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • For the cake:
  • 1 cup unsweetened cocoa powder, plus 3 tablespoons for dusting the baking pan
  • 1.5 cups brewed coffee (I substituted 1 teaspoon instant espresso powder and 1 1/2 cups of water)
  • 1/2 cup Bourbon
  • 16 tablespoons unsalted butter
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • raspberry jam to spread on the individual slices (optional)
  • whipped cream (optional)
  • For the glaze:
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 2 tablespoons Bourbon
  • 4 ounces bittersweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
Instructions
  1. Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
  2. Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
  3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  4. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
  5. Glaze:
  6. Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
  7. Take off the heat and add the Bourbon.
  8. Pour the hot cream mix over the chocolate and let sit for 1 minute.
  9. Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
  10. Pour over the cake and let set.
  11. Serve with whipped cream and/or raspberry jam.
  12. Note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

 

Danish Cinnamon Bars

Danish Cinnamon Bars

Danish Cinnamon Bars If you like cinnamon then you’ll love these. They sure do make the house smell good while baking. Danish Cinnamon Bars Recipe Type: Bar cookies Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins […]