Aquatic Classes

Ladies
Christmas Recipes 2011

Merry Christmas and Happy New Year Everyone!

Quick Peanut Butter Cookies 1 cup peanut butter 1 cup white sugar 1 egg

Luanna Janssen

Mix all ingredients together. Drop balls on ungreased cookie sheet. Make an X with back of fork on each cookie. Bake at 325 for 13 minutes. You may want to double recipe for more cookies.

Hot Fudge sauce 2 Cups sugar 4 Tablespoons Cocoa cup Karo syrup 1 cup milk 1 teaspoon vanilla

Luanna Janssen

Mix sugar and cocoa, add milk and syrup, mix well. Let boil, remove from heat and add vanilla. Serve on Ice Cream! (Thickens as it cools in refrigerator.)

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Apple Crisp

Paula McCormick

6 Tart apples, peeled, cored, and sliced cup sugar 2 teaspoon cinnamon teaspoon cloves Combine and spread into a buttered 8 x 8 x 2 baking dish. ~Topping Combine sifted flour, cup sugar, 6 Tablespoons butter, cup nuts (chopped). Sprinkle over apples. Bake 350 for 45 min. Serve warm or cold, with or without whipped cream Or with ice cream

Sugar-Free Chocolate Fudge 1 (8oz) pkg softened cream cheese

Jenelle Warner

2 squares (1 oz each) unsweetened chocolate, melted then cooled 24 pkgs sweetener (equal to c sugar) 1 teaspoon vanilla cup chopped pecans In a small bowl, beat cream cheese, sweetener, chocolate and extract until smooth. Stir in pecans. Pour into a 3X8 pan lined with foil. Cover and refrigerate overnight. Cut into 16 pieces Weight Watchers 3 PPV

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Finikas- Greek honey cookies lb butter 1 cup sugar 2 cups vegetable or canola oil 1 cup orange juice 3 tsp baking powder Pinch of salt 1 Tbsp cinnamon teaspoon nutmeg About 7 cups of flour 2 cups ground walnuts Syrup (See below)

Ann Belczyk

Preheat oven to 350. Cream butter well. Gradually add it to the oil and sugar. Add cinnamon and nutmeg. Continue beating until well creamed. Add orange juice and mix well. Sift the dry ingredients (using about 3 cups of the flour). Add to the creamed mixture gradually. Slowly add the rest of the flour. (Add just enough flour so that the finikia will hold its shape.) Add nuts. Form into oval shapes Place on ungreased parchment paper on a cookie sheet. Bake at 350 for 20 minutes. Dont overcook- dont let them get browned. When the Finikias are cool, dip them into hot syrup (See below) for a few minutes. Remove from syrup with a slotted spoon, then put on clean plate. ~Syrup 2 cups honey, 1 cup water, Lemon slice Bring all ingredients to a boil and simmer for a few minutes. Remove from heat and cool for 3 or 4 minutes. Put back on burner on WARM or lowest setting and dip the Finikias.

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Kourabiedes ( Greek Walnut Sugar cookies )

Ann Belczyk

These are a Greek celebration cookie- while theyre most popular at Christmas, you also see them at weddings, Easter, and other holidays as well. Theyre almost always served with a powdered sugar topping. At Christmas, its traditional to stick a whole clove in the top to represent the gift of spices the Three Wise Men brought to Bethlehem.

cup walnuts 1 cups all-purpose flour teaspoon baking powder teaspoon salt cup (1 stick) softened and unsalted butter cup confectioners sugar 1 large egg yolk 1 tablespoon brandy 1 teaspoon pure vanilla extract 1-2 tablespoon orange flower water cup confectioners sugar (for coating)

Preheat oven to 350. Stir the flour, baking powder, salt, and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy.( Takes about 10 minutes). At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Line 2 baking sheets with parchment or coat with nonstick spray. Oven should be preheated to 350. With a spoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Shape the cookies into a crescent or half-moon shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, takes about 18 minutes. Remove cookies from oven. Using a sifter, sprinkle the cookies with confectioners sugar. Tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 wee

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Lady Finger Cheesecake 2 pkgs. Lady fingers 2 pkgs. Cheesecake mix. 8oz cool whip 2 pkgs Cream cheese 2 cup milk

Joyce Schwarzentraub

1 can chilled pie mix. (I like Blueberry or cherry) 2 cup milk 1 can chilled pie mix. (I like Blueberry or cherry) Line the sides and bottom of the spring form pan with the ladyfingers. In large bowl: Mix both packages cheesecake mix, milk, and cream cheese. Do not over-mix. Fold in the Cool whip and pour into the pan. Refrigerate overnight. Before serving, top with the fruit. Serves 12-16

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Saltine Toffee Cookies 37-40 Saltine Crackers 1 cup butter 1 cup brown sugar 2 cups chocolate chips

Jody Davis

cups chopped nuts ( I used almonds) Preheat oven to 400 . Spray a jelly roll pan (or a cookie sheet with 1 inch sides) with pam. Line pan with a single layer of saltines. In a saucepan, combine sugar and butter. Bring to a boil. After brought up to a boil, continue cooking at a roiling boil for 3 minutes.. Immediately pour over crackers spreading mixture so all the crackers are covered. Bake in oven for 5-8 minutes. Remove from oven and pour chocolate chips over top. Let sit for 5 minutes. Spread melted chips over top and sprinkle with desired nuts. Cool completely. Break into pieces. Store in refrigerator.

Ten Minute Toffee 3 Tablespoons water 1 Tablespoon Light corn syrup 1(5 oz) package sliced almonds

Jane Winkler

1 (8oz) milk chocolate bar broken into small pieces Combine all ingredients in order listed (Except almonds and chocolate) in an electric fry pan. Turn heat on high and stir constantly, in one direction, until mixture begins to thicken and darken. This should take about 10 minutes. Quickly stir in nuts. Pour mixture in a 10X15 baking sheet. Spread evenly with spatula. Break chocolate bar into small pieces and spread evenly over hot mixture when melted. Sprinkle with nuts. Place in freezer for 1 to 2 hours or until hard. While still frozen, break into about 2 dozen pieces. Can be stored in refrigerator.

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Peanut Brittle

Beth Fitzpatrick
1/2 teaspoon salt 1/2 teaspoon baking soda 1Tablespoon butter 1 teaspoon vanilla

2 cups sugar 1 cup corn syrup 1/2 cup water 2 cups raw peanuts

Cook sugar, syrup, and water to soft ball stage. Add peanuts and salt. Cook to hard crack stage. Add soda, butter and vanilla. Stir until foaming stops. Spread on to well buttered cookie sheets. Pull thin as it cools. Break into pieces.

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Apple bread 1 cup sugar 1/2 cup shortening 2 eggs 1t. vanilla 2 cups flour 1t. baking powder 1t. baking soda 1/2 t. salt

Beth Fitzpatrick
2 cups chopped apples 1/2 cup chopped nuts 1 T. sugar 1/4t. ground cinnamon

Preheat oven to 350. Grease and flour loaf pan 9x5x3 inches. Mix sugar, shortening, eggs and vanilla. Stir in flour, baking powder, soda and salt until smooth. Stir in apples and nuts. Spread in pan. Mix 1Tablespoon sugar and the cinnamon together. Sprinkle over batter. Bake until wooden pick inserted in center of loaf comes out clean, 50-60 min. Remove from pan. Completely cool bread before serving.

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.Lemon Squares 1 cup butter

Virginia Allen (North Myrtle Beach, SC)

Metamora

2 cups plus 6 tablespoons flour, divided cup confectioners sugar 6 eggs 2/3 cup lemon juice 2 cups granulated sugar 1 teaspoon baking powder teaspoon salt Additional confectioners sugar Melt butter in a 13X9X2 inch baking dish. Adds 2 cups flour and cup confectioner sugar; mix. Pat down flat in pan. Bake in a preheated oven (350) for 20 minutes. Meanwhile, in a medium mixing bowl, beat eggs and lemon juice until light. Sift together remaining 6 tablespoons flour, granulated sugar, baking powder and salt. Add eggs to the mixture. Mix well. Pour over hot crust. Return to 350 oven and bake 25 minutes. Sprinkle confection sugar over top. Cut into squares while hot. Makes 24 squares

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Mom Ruckles Cinnamon Stars

Barb Ruckle

( Bake at 275 for 20-25 minutes) 2 lbs raw Spanish peanuts chopped coarsely 2 lbs powdered sugar 2 Tablespoons Cinnamon 1 -2 teaspoons cream of tartar 1 Tablespoon almond extract (in eggs) 4 eggs 1 extra box of powdered sugar to roll cookies in Mix raw peanuts with powder sugar, cinnamon and cream of tartar. Add in beaten eggs. Mix all ingredients well. Let stand 1 or 2 hours. Keep turning mixture. (When mixture dries out on top, turn again). Roll out on powdered sugar board. Roll to inch thickness. Cut cookies out with a metal star cookie cutter. Note: If you take an egg white and mix it with some powdered sugar and paint it around the outline of the star it may help the tips from caving in.

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Mom Millers Ice Box Cookies

Barb Ruckle

2 cups butter 1 (2 lb) bag brown sugar 4 eggs 2 teaspoons salt 1 teaspoon baking soda 2 cups pecans chopped fine 7 cups flour Cream butter and sugar together then add the eggs, one at a time and mix well. Sift flour, salt and soda together. Add to the creamed butter and sugar. Then add the chopped pecans. (The mix will be very thick) I use a large Kitchen Aid mixer.
I put cookie dough into two loaf pans that have been greased and lined with waxed paper. Cover with foil. Refrigerate overnight. Use a knife to loosen cookie dough from pan. Slice dough very thin. Bake at 400 for 10 minutes. Store in a tin cancookies will soften if put in a tight sealing container such as Tupperware.

Rhubarb Pudding

Millie Eldridge
Mix and place in a 9x13 pan.

4 c fresh rhubarb and 1 cup sugar

1 cup sugar, 2 eggs , 1 cup sour cream, 1 teaspoon baking soda, c flour, dash of salt Mix and pour over the rhubarb and bake at 350 for about 40 minutes or until golden.

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Make ahead Snooten Fox Scones

Marilyn Grogan

2 c flour (may use 1 c flour and 1 cup and 1 tablespoon cake flour) c sugar 1 Tablespoon baking powder teaspoon salt 6 tablespoons butter, chilled 1 cup cream 1 whole egg cup mangos (diced) other dried fruit can be substituted Mix dry ingredients. Cut butter into flour until fine. Add mango to flour and butter mixture. Make a well and add egg. Mix just a bit and then make another well. Add cream. Mix in gently. Turn dough onto floured board, knead lightly. Pat into a circle slightly less than inch thick. Cut into 2 inch circles. Brush with a beaten egg yolk. Freeze them. As soon as they are frozen, transfer to ziplock bag. To prepare frozen scones, take scones out early in the morning. The scones need to reach room temperature. When they are ready, bake at 375 for 17-18 minutes. Mandarin Orange Salad 1 pkg instant Vanilla pudding 1 pkg Tapioca Pudding 1 package orange jello 1 can mandarin oranges 1 (8oz) container cool whip Mix pudding, tapioca and small package orange jello with three cup of boiling water until dissolved. Cook in microwave for 3-5 minutes or until thick. Set in refrigerator two hours. Drain and slice oranges. Fold in oranges and cool whip . Refrigerate overnight

Roxie

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Shrimp Casserole 1 (12oz) package frozen shrimp 1 box long grain wild rice 1 medium onion, chopped 1 green pepper, chopped 1 can mushrooms (stems and pieces) 1 can mushroom soup pound past. processed cheese spread -cut up

Winnie Ebert

Prepare shrimp and rice via the instructions on package. Sautee onion and peppers. Combine all and mix. Add onion and pepper and put in 1 quart casserole. Bake at 350 for 1 hour.

Fabulous Italian Beef

Mary Thies

Here is a really wonderful Italian beef recipe done in the crockpot. Even a noncook can do this one! mjt 1. In crockpot, place a 3-4 pound bottom round roast (or other beef roast of your liking) cover with 1 (12oz) beer 2. Sprinkle with a package of dry Italian dressing mix 3. Dump of 16 ounce jar of sliced or whole Pepperoncini Greek peppers and its juice. (they are in the pickle aisle of the grocery store in a jar about 6 inches tall and 2 inches in diameter) 4. Turn on crock pot and cook on low for 8 hours. 5. Slice or shred as desired for Italian beef Sammies. Serve on sturdy rolls with rest of pepperoncini peppers! Yum!

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Hot Chicken Salad

Donna Taghan

2 cups chopped chicken 1 cup celery 1 cup mushrooms 1 tablespoon minced onions 1 tablespoon lemon juice teaspoon tarragon teaspoon pepper 1 cup sliced water chestnuts 2 cups cooked rice Mix ingredients above together. Mix together 1 can cream of chicken soup and cup mayonnaise Pour over ingredients and mix well. Place in a 9x13 baking dish. Topping 3 Tablespoons melted butter cup crushed potato chips OR c cornflake crumbs cup slivered almonds. Mix together and put on top. Bake at 350 for 30 minutes

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Good Potato Casserole

Millie Eldridge

1 (2lb) bag of shredded frozen hash brown potatoes 2 cups diced Velvetta type cheese 1 can cream of chicken soup (can use cream of mushroom or celery) 1 pint sour cream 2 Tablespoons minced onion pound butter melted 2 cups corn flakes crushed Mix all ingredients except the butter and corn flakes. Mix together and place in a large buttered casserole dish or pan. Top with the corn flakes and butter which have been mixed together. Bake at 350 for 45 minutes or longer if needed.

Moms Red Cabbage 3 pounds Red Cabbage shredded and washed cup oil cup cider vinegar c sugar 1 Tablespoon salt teaspoon pepper 2 Tablespoon chopped onion

Ilsa Holt

Sautee until cabbage is soft. Add enough water to slightly cover cabbage. Cover and cook until tender. Mix 2 tablespoons flour with 1/2c water. Add to the cabbage and stir. This will slightly thicken the sauce.

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Taco Soup

Joyce Taylor

1 pound ground beef 2 cans stewed tomatoes 2 cans beans (chili or kidney) drained 1 onion chopped 3 cups water 1 (15oz) can tomato sauce 1 pkg taco seasoning 1 bag Fritos Sour cream Grated cheddar cheese Green pepper chopped (optional)

Brown ground beef, onion and pepper. Drain. Add stewed tomatoes, drained beans, water, tomato sauce and taco seasoning. Simmer 45 minutes. Ladle into bowls; add dollop of sour cream, grated cheddar cheese and Fritos.

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Crunchy Broccoli Salad

Mary

8 cups fresh broccoli florets 1 bunch green onions, thinly sliced dried cranberries 3 tablespoons canola oil 3 tablespoons seasoned rice vinegar 2 tablespoons sugar cup sunflower kernels 3 bacon strips, cooked and crumbled

In large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon. 10 servings.

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Moms German Potato Salad

Ilsa Holt

5 pounds Red Potatoes boiled, peeled and cubed (boil until a knife inserts easily) In a skillet, sautee together: 6 slices bacon (diced), and 1 medium onion diced. Sautee until lightly browned. When browned, mix 2 cups cold water and 2 tablespoons cornstarch OR flour together. Pour into skillet over bacon and onions. Next add: 2 Tablespoon sugar cup cider vinegar teaspoon pepper teaspoon garlic powder Bring all to a boil. Pour over the prepared cooked potates

Seasoned Snack Mix 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Cheerios, 3 cups pretzels 2 teaspoons Worcestershire sauce teaspoon garlic powder teaspoon season salt teaspoon onion powder

Jenelle Warner

Combine cereals and pretzels. Lightly coat a 15X10 baking pan with Pam. Drizzle with Worcestershire sauce. Combine remaining ingredients and sprinkle over mix. Bake at 200 for 1 hours stirring every 30 minutes. Cool completely and store in an air tight container. 16 servings. Weight Watchers 3PPV
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