Friday, November 20, 2009

Cranberry Salad

This is my mom's recipe. She couldn't put it on the blog, so I did! Enjoy! And Happy Thanksgiving!

1 small box orange jello
1 pkg. Knox gelatin
1 1/4 c. boiling water
1 1/2 c. sugar
1 lb. cranberries, frozen then chopped (I do this in the blender with the liquids)
1 small can crushed pineapple, drained
1/2 c. chopped nuts
1/2 c. finely chopped celery
1 orange, peeled & blended

Stir Jello, gelatin & sugar together. Pour boiling water over & stir to dissolve. Blend in blender with cranberries (thaw a little), pineapple & orange. Stir in nuts & celery. Refrigerate. Best made the night before so flavors blend.

Saturday, November 14, 2009

New York Cheesecake

When I was first married, I was obsessed with finding the perfect cheesecake recipe. Well, my friends, I do believe I have found it! Sometimes to change it up a bit, I will mix part of the batter with melted chocolate and either layer it or swirl it in! But oh, it's so delicious! ENJOY!

1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
½ cup sugar
1 tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
1 large egg
½ cup sour cream
Garnish: cherry pie filling or chopped strawberries

Stir together first 3 ingredients. Press crumb mixture onto bottom on 1 ½ inches up sides of a lightly greased 7 inch springform pan. Bake crust at 350 for 8 minutes. Cool on a wire rack.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add ½ cup sugar, flour, and vanilla, beating until blended. Add egg, beating until blended after each addition. Add sour cream and beat just until blended. Pour mixture into prepared crust.

Bake at 350 for 50 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; garnish, if desired.

Saturday, November 7, 2009

Carnival Corndogs

I know I posted another recipe for corndogs awhile ago, but they were gluten free, and not NEARLY as good as these are! These are like the real thing, and not hard to do at all. Give them a try. NOTE: You can make a double batch and freeze extras for easy lunches for the kids.


1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons white sugar
2 teaspoons baking powder
1/2 egg
1/2 cup milk
1 quart oil for frying
8-10 hotdogs of choice

wooden skewers


Preheat oil in a deep saucepan over medium heat to 375.
In a medium bowl, combine cornmeal, flour, salt, sugar and baking powder. Stir in eggs and milk. Insert wooden skewers into hotdogs (I break mine in half so they're short; otherwise they don't fit in my pan). Dry hotdogs with paper towels and roll in batter until well coated. Fry 2 or 3 corn dogs at a time for 3-5 minutes, or until browned. Drain on paper towels.