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Mom's Best Recipes Volume II

Mom's Best Recipes Volume II

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Published by Chuck McNevich
Recipes 250-500 from mom's recipe blog. Enjoy!
Recipes 250-500 from mom's recipe blog. Enjoy!

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Published by: Chuck McNevich on May 09, 2007
Copyright:Attribution Non-commercial

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02/25/2015

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1
#251 - Oat Chocolate Bars
(by Shirley McNevich)
Batter:
1 cup softened butter 2 cups firmly packed brown sugar 2 eggs 2 tsp. vanilla 2 1/2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups uncooked Quaker quick oats
Filling:
1 - 12oz. package Nestlé’s semi-sweet chocolate bits 1 - 14oz. can Eagle brand sweetened condensed milk 2 TBSP butter 1 tsp. vanilla 1/2 tsp. salt 1/2 cup chopped walnuts Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.  _______________
#252 - Hermit Cookies
(by Shirley McNevich) 1 cup butter or margarine 2 cups dark brown Domino's sugar
 
 
2
2 eggs 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 3 1/2 cups flour 1/2 cup buttermilk 1 cup chopped walnuts 2 cups Sun Maid raisins 1 cup chopped dates Cook raisins in water--boil water, then cook them for 5 minutes. Drain the raisins. In a mixer, combine butter/margarine, sugar, eggs and beat until smooth. In a separate bowl, add baking powder, baking soda, salt, nutmeg, cinnamon, and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon, add the dates, nuts and raisins to the batter and stir until well mixed. Drop heaping teaspoonfuls on a greased cookie sheet about 2" apart. Bake at 375 degrees for 10-12 minutes. Test with your finger--if you lightly touch a cookie and it gets dinged, put them back in a minute or two longer.  _______________
#253 - Baked Ham
(by Dorothy [Blair] Duffy - friend) 1 - 16oz. canned ham 1 - 3oz. package orange Jell-O 1/3 cup Domino's dark brown sugar (packed) 2 tsp. dry mustard 1 cup boiling water 1 - 17oz. can canned sweet potatoes or yams In a bowl, dissolve Jell-O, brown sugar, dry mustard in the boiling water. Place the opened canned ham in a shallow pan and arrange the sweet potatoes or yams along the sides of the ham. Pour the Jell-O mixture over the ham and potatoes. Bake at 350 degrees for 1 hour. Baste using the juice in the bottom of the pan every 15 minutes while it's cooking.  _______________
 
 
3
#254 - Meatballs in Tomato Sauce
(by Shirley McNevich) 2 lb. ground chuck 2 medium onions, finely chopped 1 egg 2 slices bread broken into bite sized pieces 1 tsp. salt 1/2 tsp. pepper 1 tsp. garlic salt 1 TBSP canola oil 2 - 10.75oz. cans Campbell's tomato soup In a medium sized bowl, add all ingredients EXCEPT the tomato soup--mix them thoroughly with your hands. Form golf ball sized meatballs with the mixture using your hands. In a skillet, add 1 TBSP canola oil and brown the meatballs, turning until brown on all sides. Put meatballs in a Dutch oven or a crockpot. Pour the two cans of tomato soup in a bowl--use one of the empty cans, fill with water, and add the water to the soup and stir until mixed. Pour the soup over the meatballs--if using Dutch oven bake with lid on for 2 hours. If using a crockpot, you'll have to judge the time yourself.  _______________
#255 - Double Chocolate Peanut Butter Pie
(by Shirley McNevich) 1/2 of an 8oz. package Philly cream cheese, softened 1 TBSP white sugar 1 TBSP cold milk 1 cup Jif peanut butter 1 - 8oz. Cool Whip, thawed 1 - 9" prepared graham cracker crust--regular or chocolate 2 - 3.9oz. boxes Jell-O instant chocolate pudding mix 2 cups cold milk 4 regular size Reese's Peanut Butter Cups, cut into small pieces In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool

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