Plenty Sweet Life

Grandma's Recipes One By One!

Dessert #6

Today’s recipe for Dessert #6 (there seems to be a LOT of dessert recipes in Grandma’s file – at least 6 just simple named “dessert”!) comes from Grandma’s youngest sister who got it from her daughter-in-law’s mother. I love that. That’s how these great recipes just keep getting passed around – because they’re GREAT! Actually, I have three different copies of this recipe: this one that’s Grandma’s, one that’s from another sister (who was exactly 2 years older than her), and one that’s from the above mentioned youngest sister. I guess they all liked it! The sisters definitely shared those recipes that were “V Good”, and that’s what this one is – V Good!

Note the “V Good” connotation again on this one!

Here is the recipe as I made it:

Dessert #6

Mix together:

80 Ritz Crackers, crushed

1/2 cup melted margarine or butter (I used butter)

Save 3/4 cup for topping.

Put rest in bottom of 9″ x 13″ pan.

Mix together:

2 packages Butter Pecan Instant Pudding (I couldn’t find this – maybe they don’t make it anymore –  and Grandma’s recipe was the only one with this ingredient – I just used Vanilla Instant Pudding (that’s what the other 2 recipes called for) and added 1/4 cup toasted pecans)

2 1/2 cups milk

Stir in:

1 quart vanilla ice cream, softened

Pour on top of crust.

At this point I put the pan into the refrigerator for about 20 minutes to let the pudding/ice cream mixture firm up a bit.

Top with:

1-8 ounce container of Cool Whip

Reserved 3/4 cup Ritz Cracker mixture

Nuts or cherries can be added (I don’t know if she means in the pudding/ice cream mixture or on top).

I like how this recipe says the exact number of crackers to crush. Sometimes it’s hard to know how much of things to use when they keep changing the size of products so often.

It’s a simple crust – crackers and melted butter. Don’t forget to keep out the 3/4 cup for the topping!

Soften the ice cream and it will be easier to stir it into the pudding. I used a whisk at first, but then changed to a spatula once the ice cream started to melt in. It might be interesting to play around with different pudding flavors in this!

I had a few lumps of ice cream that just wouldn’t stir smooth, but in the end it didn’t seem to make much difference. It was smooth once it was chilled.

It was easier to spread the Cool Whip over the top after making dollops with a spoon and then spreading it. Be gentle – the pudding layer isn’t totally firmed up yet. Sprinkle the crumbs on top!

The recipe says you can add nuts and cherries, so I added a strawberry. That makes it a healthy dessert, right? This dessert is delicious just the way it is, and if you like it of a more soft consistency, serve it right away. I made this during a very hot week, and I put it into the freezer – it was nice and firm and nice and cold! It’s a great dessert to keep in your freezer for unexpected guests! If Grandma and her sisters say it’s “V Good” – it’s “V Good” – and you’ll love this Dessert #6, too!

 

 

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Seven Layer Dip

I found this recipe for Seven Layer Dip in one of Grandma’s church cookbooks, and guess who had submitted it? My mom! I kind of think she originally got this recipe from me, but oh well, it’s a good one none the less! This is another one of those that we have for a light lunch or dinner sometimes when the weather is tooooo warm and we don’t feel much like starting the oven or the grill. Seven Layer Dip is similar to The Easiest Nachos Ever and goes perfectly with Julie’s Margaritas! Seriously, I could eat this whole batch of dip by myself. Not even kidding.

Wow – I love this stuff.

Here is the recipe as I made it:

Seven Layer Dip

In a flat dish spread evenly:

1 can of Mexican bean dip or refried beans (I usually use refried beans)

Combine:

1 cup sour cream

2 Tablespoons taco seasoning

Spread on top of beans.

Layer in order given:

1/2 cup black olives, sliced

1/2 cup green olives, sliced

5 green onions, chopped (you can also add sliced jalapeno if you want to spice it up)

1 large tomato, chopped or 1 cup salsa

1 cup shredded cheddar cheese

Can make ahead and keep in refrigerator overnight.

Serve with tortilla chips.

I used a deep dish pie plate for this, but you could use a quiche plate or even a small cake pan if you need to. Sometimes I use the taco seasoning, sometimes I leave the sour cream plain. Just depends on how I’m feeling that day.

Full disclosure – I don’t really measure anything when making this dip. I know that will come as a shock to my family (no it won’t). I use the can of refried beans and then about a cup of sour cream, but after that all bets are off. I just put in what I know my family likes. I usually don’t use green olives because my family goes crazy for black olives. I only used two green onions in here because instead of a tomato, I usually use salsa and it has some more onion in it and some in our family don’t especially care for onions. They boys in the family like more spice, so sometimes we add jalapeno or hot salsa. You see how this goes.

This dip is so pretty and so great for a hot summer day.

Don’t forget Julie’s Margaritas! Perfect!

You will absolutely love this dip. There is ample opportunity for more margaritas than normal – salty olives, salty chips, salted rim on the margaritas. Heaven. Make a batch of this Seven Layer Dip today – better yet make 2 – you’re gonna need 2!

 

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Tapioca Salad or Dessert

The recipe for Tapioca Salad or Dessert is another incredibly easy and incredibly good one from Grandma’s files. This one definitely fits Grandma’s theme of very easy and very good. We’re heading into that time of year where there are innumerable graduation parties, bridal showers, family reunions, and picnics and I don’t know about you, but I really do get tired of bringing the same old dish all the time. Here’s a new one, that’s so fast and so tasty, nobody will believe you didn’t spend a lot of time on it. It’s just that good, and even better – you can keep everything needed to make it in your cupboard or pantry and be ready to make this at a moments notice. You will always be ready for anything with this one in your back pocket.

Note the “V. Good” connotation again on this one!

Here is the recipe as I made it:

Salad #8

Drain juice from:

1 can of mandarin oranges (I used a small one)

1 can of pineapple (I used tidbits in juice)

Add enuf (ha! I LOVE that!) water to make 3 cups of liquid.

Cook fruit juice/water mixture with:

1 package of tapioca pudding

1 package of orange tapioca pudding (I didn’t find this at my store so I just used 2 packages of regular tapioca pudding)

Cook until boiling.

(I let the pudding cool a bit at this point before adding it to the fruit.)

Add fruits and let stand overnight or serve (I found that it thickened up a bit as it sat overnight).

I drain the juice from the can of fruit by putting the strainer right over the top of my big measuring cup.

When you’ve drained the juice from both cans, just add water to make 3 cups.

This was supposed to have 3 bananas in it, but when I was ready to make the salad, the bananas weren’t ready to go yet – they were still very green. I just left them out (since I’m not a huge fan of bananas in salad).

After cooking the pudding, I poured it into a bowl to cool down quicker instead of leaving it in the hot pan.

After mixing the pudding and fruit, it seemed a bit loose, so I did what Grandma told me to do – add mini marshmallows. It seems weird, but it works. And I know this because I’ve used this trick many times. I don’t know if in this case it was because I left out the bananas, but I added about a half bag of miniature marshmallows.

Oooh – it looks so pretty in the glass bowl my mom got while in the hospital when I was born. Apparently it held fruit – how appropriate. It’s amazing the bowl is still in one piece! This recipe is V. Good, according to Grandma, and she’s never wrong. It’s a delicious salad (or dessert) that’s perfect for any springtime or summer occasion. The ingredients are easy to have in the cupboard and ready to use to make this salad. Make a batch of this Tapioca Salad or Dessert and be ready for anything!

 

 

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Coffee Cake #2

This recipe for Coffee Cake #2 (Coffee Cake#2 because there is already a recipe on Plenty Sweet Life named Coffee Cake) comes from one of Grandma’s sisters, and when I read through it, it seemed a bit familiar. This card is written in Grandma’s sister’s handwriting, and looking back at the coffee cakes I’ve made for Plenty Sweet Life, I found that I’ve already made this and the recipe was in GRANDMA’S handwriting, although named something different. The funny thing is, they didn’t get it from each other – the two sisters had the same recipe and they got it from two different people! Well, I don’t care who had it first, I’m glad that they both had it and that I’ve found out how good it is. It was called Overnight Crunch Coffee Cake when I made it the first time from Grandma’s recipe card, and I’m going to leave this post on here and let you enjoy it again. The first time I made it, I did let it sit in the refrigerator overnight. It looks a little different, but I’m sure they are equally delicious. The recipe seemed familiar, but it looks like I first made it 4 years ago and since I try not to do these recipes twice (there are a LOT of recipes to get thru), I haven’t made it since then. I’ve made several kinds of coffee cakes on Plenty Sweet Life, but I have to say, seriously, this one might be one of my favorites. One of my MANY favorites.

This coffee cake is just so good!

Here is the recipe as I made it:

Coffee Cake

Mix all together:

2 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sugar

1/2 cup brown sugar

2/3 cup shortening (I used butter)

2 eggs

1 cup buttermilk

Topping:

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup nuts, chopped (I used pecans)

Pour batter into a greased 9″ x 13″ pan.

Bake at 350 degrees for 30-35 minutes.

The recipe says it can be refrigerated overnight – I didn’t do it that way this time – but if you want to see what it looked like when I put it into the refrigerator overnight, check it out here.

It makes a bit of a thick batter, so it takes some spreading with a spatula.

The topping really makes it!

It came out so pretty and the house smelled amazing while it was baking.

Yep – one of my new favorites.

Here is ANOTHER very easy, very fast, and very delicious recipe that you can even make the night before. No doubt about it – this coffee cake goes VERY well with coffee. Call up some friends (or your sisters), have them over this afternoon (or this weekend), and enjoy this tasty Coffee Cake #2!

 

 

 

 

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Plaza Dip for Chips

Today’s recipe for Plaza Dip for Chips is another one from one of Grandma’s old church cookbooks. I had never heard of this dip before, so I did a little research online and found that this was quite popular in the 1950’s. Huh. Who knew?! At any rate, spring is coming, and with spring comes family gatherings, graduations, weddings, and cabin openings. This dip makes a big batch, is easy to pull together and is easy to take anywhere.

Here is the recipe as I made it:

Plaza Dip for Chips

Blend together:

1 1/2 cups sour cream

1/2 cup mayonnaise

1 teaspoon dry mustard

2 Tablespoons horseradish (this seemed like too much – next time I’d start with 1 T. and add more to taste)

2 Tablespoons anchovy paste

2 Tablespoons chili sauce

2 hard-boiled eggs, chopped

1/2 green pepper, chopped

1 Tablespoon fresh parsley, chopped

Chill a few hours or overnight.

This dip is full of pretty ingredients . . .

. . . but when it’s mixed up, not so pretty.

This is perfect for any gathering or party – it makes a pretty big batch of dip. Bring on the chips!

My family generally liked this dip, but I do recommend dialing back on the horseradish. Those in the family who like spicy things, liked it with a lot of horseradish. Those in the family who DON’T like spicy things – not so much. It seemed like that’s all we could taste – the horseradish. Try cutting back on that and let me know what you think when you try this delicious Plaza Dip for Chips!

 

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Butterscotch Cookies

The recipe for today is for Butter Scotch Cookies and comes from one of Grandma’s sisters. This is a nice recipe that you can have ready in your freezer, and whenever you need a little treat or company stops by, all you have to do is cut the frozen cookies and bake! I love that! This is a photo is of Grandma and Grandpa (on the left) with this particular sister and her husband. They might not be married at this point – they might have still been dating. I can see the sisters using a recipe like this when visiting back and forth – which they did a lot both back then and throughout their lives.

They look awfully young in this photo, and pretty dressed up. Maybe this was on a Sunday afternoon and the boys had come to call. I bet they were offered some kind of sweet treat with afternoon coffee to let them know that these girls could BAKE! These boys knew what they were doing – they knew these girls were “keepers”!

This is a great make-ahead recipe!

Here is the recipe as I made it:

Butter Scotch Cookies

Mix all together:

1 scant cup butter (I used a whole cup)

2 cups brown sugar

2 eggs

1 teaspoon vanilla

4 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup chopped nuts (I used pecans)

Form in roll and bake the next morning (I formed two rolls so I could put one into the freezer for another time).

There wasn’t a time and temperature on this one, so I baked the cookies at 350 degrees for 10-12 minutes.

I love that I can use my mixer. The sisters didn’t have this to use back in the day.

I tried to make two even rolls.

I wrapped each roll in parchment paper and then wrapped them in plastic wrap. Into the refrigerator overnight.

It’s very easy to cut the cookies. I tried to keep them sliced evenly – about 1/4″ thick. The other roll of dough went into the freezer for another day.

You can see before and after baking – easy peasy! I did add a little sparkle by sprinkling some coarse sanding sugar on top of the cookies.

They’re so pretty, and just in time for afternoon coffee.

This recipe is right up Grandma’s alley – easy and delicious! While they WERE delicious, we didn’t necessarily get a butterscotch flavor from them, other than being made with just brown sugar. Being able to make them ahead and have them ready to go in the freezer is always a good thing. It’s just so handy! Have a few batches of these easy to bake Butter Scotch Cookies ready to go for your fall entertaining and your guests will be glad you did!

 

 

 

 

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Barbecues or Sloppy Joes

Even though I’m calling these Barbecues or Sloppy Joes, we didn’t ever call them sloppy joes. They were always barbecues to us growing up. I wonder if that’s a regional thing. Hmm. My mom has made these for us for as long as I can remember, and she always made them when she visited my sister and her family because my nephew loves these. When my sister first moved to Virginia, my mom would bring her chicken gumbo soup cans in her carry on because she couldn’t get that soup out there. Once, after 9/11 when we weren’t able to bring liquids on the plane anymore, she forgot she couldn’t bring them on the plane and she was stopped. When she told the security guy what it was, he let her bring the soup cans! I guess she must have told him that her daughter was craving a taste of home and he felt sorry for her and let it go! This is especially tasty with my mom’s homemade Buns. This recipe is a bit unusual with the chicken gumbo soup in it, but it’s really good. I know you’re going to love this one!

Here is the recipe as I made it:

Barbecues or Sloppy Joes

Brown in a skillet:

3 pounds ground beef

1 onion, chopped

1 green pepper, finely chopped (optional)

Drain, if necessary.

Add:

2 cans Chicken Gumbo Soup

3 cups ketchup

Simmer 20 minutes or put into crock pot on low for 6 hours.

Serve on buns.

You can cut down this recipe if 3 pounds of ground beef is too much, but it also freezes well, so you might as well make the whole recipe and keep some for another time. I usually cook the chopped onion and peppers (if I use it) at the same time as I brown the beef.

Then all you do is add the ketchup and chicken gumbo soup and let it simmer. The reason I put the optional chopped green pepper in the recipe is that sometimes I feel like the chicken gumbo soup doesn’t have the flavor it used to have.

That’s it! It’s really pretty quick and easy. You can use store-bought (gasp – like I did here) buns, but like I said above, these are particularly delicious with buns made from my mom’s recipe for homemade Buns. I put this in the crockpot a lot (after browning the beef), for when we’re busy working on the weekend and want to have dinner ready whenever we are.

This is a bit of an odd recipe with the chicken gumbo soup in it, but it is absolutely delicious. I made this and put it in the crockpot recently, when my oldest daughter moved to her new condo. It’s perfect for that kind of day, and has been a staple at all the moving days in our lives. People can eat when they’re hungry and get on with the moving. Try this delicious recipe for Barbecues or Sloppy Joe’s on your family and it will become a staple for you, too!

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Quiche Lorraine

I made this Quiche Lorraine one night for a dinner with girlfriends, and let me just say – it went over real well. This is another throw-back to the 1970’s, when we used to make Quiche all the time. Why did that go out of style? I’m not sure why or when, but that was dumb. Really dumb. The recipe comes from my old standby Betty Crocker Cookbook, copyright 1982. This Quiche is absolutely delicious and so easy to do. This one can even be in the “Make Ahead” category. I love that!

This recipe gives you a few bonus ideas to try!

Here is the recipe as I made it:

Quiche Lorraine

Sprinkle into a pastry-lined pie plate:

12 slices bacon, crisply fried and crumbled

1 cup Swiss cheese, shredded (about 4 ounces)

1/3 cup finely chopped onion

Beat:

4 eggs, slightly beaten

2 cups half-n-half

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne red pepper

Pour egg mixture into pie plate.

Bake uncovered at 425 degrees for 15 minutes.

Reduce oven temperature to 300 degrees.

Cook uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes longer.

Let stand 10 minutes before cutting.

The ingredients are so simple, but so very delicious. For the pie crust, I used Grandma’s recipe for Never Fail Pie Crust.

Once you put the egg/half-n-half mixture in, it’s ready for the oven!

Oh wow – it comes out so beautiful and ready to eat – and I topped it with some chopped chives from my garden. I love the tip on the recipe for doing this ahead of time – you can have this ready the night before and bake it when you’re ready for it the next day – just bake it a bit longer. It’s also very easy to transport if you need to take this on the road.

Bacon, cheese, and eggs. It has all the yummiest things!!! Keep a pie crust in your freezer or use a (gasp!) store-bought one, ready to go, and this can be on the table in no time. Add a green salad and it’s dinner! As you can see by the additional ideas on the recipe, you can use whatever you have to make a Quiche – chicken, ham, or even crab. Maybe call some girlfriends and try a Quiche Lorraine this weekend – I highly recommend it!

 

 

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Salad #6

I love these family photos from years ago, and this one is of Grandma and Grandpa (on the right) and one of Grandma’s sisters with her husband, and maybe a cousin of theirs. Family was very important to Grandma and her brothers and sisters. They would get together a lot on Sundays, and I can imagine the chatting, the teasing, and the eating that went on at those get-togethers. I don’t have to imagine too hard – I was there at some of them when I was growing up!

Here is another in a long line of salads just called “Salad”. This one is Salad #6. There is a ridiculous number of salads in Grandma’s recipe file, and I’m sure that’s because of all of the family dinners and gatherings she was a part of over the years. She needed to have a huge arsenal of  recipes that she could mix and match depending on what and who the gathering was for. This one is especially easy to do and is especially good. It will be great on your springtime table.

This salad is really good!

Here is the recipe as I made it:

Salad #6

Boil:

2 1/2 cups water

Add:

1 (3 oz.) package of Strawberry Jello

2 boxes Tapioca Pudding

Cool.

Fold in:

1 (12 oz.) Cool Whip

1 package frozen strawberries (partially thawed)

Let the first mixture cool completely so it doesn’t melt the Cool Whip.

It takes awhile to fold in all of the Cool Whip, but you’ll get there eventually.

I used the frozen strawberries that I had in the freezer from a local farm.

This recipe makes a nice big salad – it more than filled this bowl.

There was enough extra salad left (that didn’t fit in the bowl) for dessert that night after dinner, and the main salad was taken to my mom’s for her birthday dinner. This was one of those family dinners, just like Grandma and her family used to have. The consensus from the family on this salad – 6 thumbs up.  It’s so delicious, and really convenient. You can have all of the ingredients in your cupboard and freezer ready for anytime. I hope you’ll try this really quick, really easy, and really delicious Salad #6.

 

 

 

 

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Poppy Seed Buns

One thing I don’t have photos of, from the days of staying at Grandma and Grandpa’s farm, is the game playing. I really regret that because my sister and I played a LOT of games with them: Rook, Rack-O, Chinese Checkers, Old Maid, Rummikub, Checkers, Sorry, and card games. Sometimes we would play all night. Of course, we never wanted to stop when it was time for bed. It was a lot of fun, and Grandma especially, was very competitive. They never let us win – we had to win fair and square. There was none of this “everybody wins” type of Candyland. They also loved to play games with their great-grandchildren – board games and card games. One card game they always played with our kids when they were little, was Old Maid. We still have the cards, and they’re very well used, as you can see!

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There was one particular game of Old Maid that was played with my oldest daughter when she was about 4 years old. She and Grandma were the only two left holding cards. It was the end of the game and it was my daughter’s turn to draw a card from Grandma. She had only one card in her hand, and Grandma had two cards left in her hand: one was the Old Maid and one was the card to match my daughter’s card. Grandma put the Old Maid card up higher in her hand than the other card, thinking my daughter would pick that one and get the Old Maid. Well, my equally (and probably even more so) competitive daughter picked the lower card, got a pair because of it and won the game, leaving Grandma holding the Old Maid!!! Oh my gosh – first there was the look on Grandma’s face, then there was the screeching and howling of laughter from everyone when we realized what had happened, then there was the immense pride from Grandma about what her 4-year-old great-granddaughter had just pulled off. She told everyone she knew about that game for years. What a great memory – we’ll never forget it!!!

While we did have snacks when playing games, and the recipe for today would be a good snack for game night, I think it will also be a good addition to your Super Bowl party. You see different versions of this recipe all over the internet these days, and who am I to let a trend go untried? This recipe for Poppy Seed Buns comes from my mom, and I think she got it from someone she worked with, so they were ahead of the trend because she retired almost 25 years ago! I have never had these before, and I was pleasantly surprised at how good they were. You’ll want to try these!

poppy-seed-buns

These buns are incredibly tasty and very easy to make.

Here is the recipe as I made it:

Poppy Seed Buns

Slice and put in bottom of a cake pan:

24 dinner roll bottoms (I used King’s Hawaiian rolls, but they seemed a little softer than regular dinner rolls would be – I’d stick with regular dinner rolls next time – or maybe try a batch of Buns or 6 Hour Buns and just make the buns smaller)

Add:

thinly sliced ham

slices of Swiss cheese

Put tops of dinner rolls on.

Microwave until melted:

1 cup butter

4 Tablespoons brown sugar

2 Tablespoons yellow mustard

2 Tablespoons Worcestershire sauce

2 Tablespoons poppy seeds (I only used 1 Tablespoon for this batch and that seemed like enough)

Stir sauce and drizzle over rolls.

Put into refrigerator until time to serve.

Bake uncovered at 350 degrees for 15-20 minutes.

There is a note on the card that says these can be made the night before – love that!

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Slice the rolls, put the bottoms in the bottom of the pan, and put on the ham and Swiss.

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I used deli ham and cut each piece in half.

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On go the tops and on to the sauce . . .

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. . . which is so darn tasty!

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Drizzle on the sauce and into the frig.

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I love it – another make ahead beauty!

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Get trendy with me – these will be great at your next game night or Super Bowl gathering!

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I used a sweet dinner roll for these and I think a regular dinner roll would have worked better, although both my husband and my son thought I was crazy. They liked the sweet rolls and told me to just leave it at that. I just want everyone to know – there ARE options. That being said, these are ridiculously delicious. That sweet and tangy sauce on top of a ham and cheese sandwich – so good! You can eat them with a fork, but your fingers work just as well. BTW – you WILL be licking every bit of that sauce off of your fingers!

 

 

 

 

 

 

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