Vintage meringue pie

This pie actually has many names and has been around for years! It can be made with ritz crackers, buttery round crackers, saltines etc. (I used saltines).It can be made with or without a filling. I made it with pecans and added almond extract to the whip cream and the other pie with vanilla extract in the whip cream with raspberries folded in.

4 egg whites
1/4 tsp cream of tarter
1 tsp. vanilla
1 cup sugar
16 saltines, crushed
1/2 c chopped pecans
1 cup whipping cream
1/3 cup sugar
1 tsp vanilla or almond extract
2-3 cups raspberries fresh or frozen (or other fruit)

Grease and flour 9 inch pie plate. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 tsp vanilla. Gradually beat in 1 c. sugar until stiff peaks form (tips stand straight). Fold in crackers and pecans. Spread in pie plate and bake 325 for 35-40 minutes until golden. Cool. For filling beat cream, 1/3 cup sugar and extract. If adding berries fold in now. Store in refrigerator. Makes 8 servings. (I also read that you can leave out the nuts and make a lemon filling).

Rolls (bosch mixer method)

I made these for Pat's Thanksgiving.

place in bosch and mix:
4 c. flour
1 tbsp salt
3/4c potato flakes
2/3 c powdered milk
1/2 c sugar
4 tbsp yeast

Add to mixture and mix:
4 c. hot water

Add and mix
4 eggs
3/4 c soft butter

Add and mix
6 to 7 cup flour (just enough to make soft dough)

Mix for 10 mins. Place in grased container and let rise until doubled in bulk. (or just remove dough hook and let rise to top of bowl). Stir down slightly, remove dough and shape into rolls (cinnamon or dinner). Divide dough in half and roll out on floured surface about 1/2 inch thick. For dinner rolls cute with circle cutter; pat roll with melted butter. Fold in half and place on greased baking pan. Let rise. Bake. Brush top with butter. For cinnamon rolls, roll out dough in rectangler shape; spread with softened butter. Sprinkle with cinnamon and sugar. Add raisins or nuts as desired. Roll up dough and cut with dental floss and place on baking pan. Bake, cool and frost with icing. For rolls bake at 375 for 8-10 minutes. For cinnamon rolls place on greased pan and bake at 375 for 15 minutes. Makes 5-6 dozen

Orange Jello Salad

1- 3 oz. pkg. tapioca jello ( cook & serve)
1- 3oz. pkg. vanilla jello ( cook & serve)
1- 3 oz. pkg orange jello
3 cups water
1 (8 oz) Cool Whip thawed
2 cans mandarin oranges drained

Combine the water and all 3 pkgs. of jello together in a pan. Bring to a boil. Once boiling, whisk for 3
minutes. Take off the burner and let cool for 6 minutes. Pour jello mixture into a bowl and add in
the cool whip and 2 cans mandarin oranges. Fridgerate and enjoy.The grandkids like this alot.

Whole Wheat Rolls by Jolene's friend VerNae Hansen

3 1/2 cups warm water

1 cup oil

3/4 cup sugar or 1/2 cup honey

3 Tbls. yeast

Mix in bosch mixer 1 minute

Let rest 15 minutes

Add:

1 Tbls. salt

3 eggs

10 1/2 cups whole wheat flour

Mix in bosch for 10 minutes

Shape into rolls{ clover leaf } dipped in butter

Raise 1/2 hour Bake in 350 degree oven for 15 to 20 minutes.

Lime Ice Cream Jello by Jolene

1 large pkg. lime or orange jello dissolved in 2 cups boiling water
Add: 1 quart vanilla ice cream {already softened a little bit}
         1 8 oz. can crushed drained pineapple
         2 cups grated cheese either mild or cheddar
        1\2 cup walnuts chopped a little
Pour into a 13x9 pan. Let set up in fridge.

Applesauce Cake with Caramel Icing

1/2 cup crisco                        1/2 tsp each salt and cloves
1 cup sugar                             1 tsp. cinnamon and allspice
2 eggs beaten                          1 1/2 cup thick applesauce
4 T hot water                           1/2/cup each of raisins and nuts
2 1/2 cups flour                       1 tsp. each of soda and baking powder

Cream shortening and sugar, add beaten egg. Stir in applesauce and hot water, add raisins and nuts and then flour, spices and soda. Stir well bake 1 hour in 325 degree oven.

       Camel icing
1 cup brown sugar
1 T. crisco
1-1/2 cup powdered sugar
2 T butter
1/4 tsp. salt
1/4/cup milk

Boil brown sugar, crisco and butter, add salt, milk boil 3 minutes. Let cool and add powdered sugar, beat 2 minutes. Frost cake.

This is a recipes from Grandma Jolene that I liked growing up.

Lemon Cake Dessert

1 lemon cake mix
1 small instant pudding ( lemon or vanilla)
4 eggs unbeaten
1/2 cup cooking oil
3/4 cup water

Put all ingredients in bowl and stir until well combined. Pour into 9x13 greased pan. Bake at 350 degrees for 30 minutes. poke holes in warm cake with fork and then pour glaze over.

Glaze
 2 Cups powdered sugar
2 T. cooking oil
1/2 cup fresh orange juice

This is grandma Jolene's receipe. I remember her making it on Sundays, and sometimes for my birthday, because I really liked it.

Memmie's Brownies from Susan Black

4 ounces (Bakers) unsweetened chocolate
2 squares butter (see below)
2 cups sugar
4 eggs
1 1/2 cup flour
1/2 tsp. baking powder
Vanilla
Bake at 350 for 25-30 minutes

I love it because there is no mess only your saucepan.  I only use 1&3/4 butter. If you want make them like my grandmother Memmie you will stir the ingredients always in the same direction (either
clockwise or counter clockwise) and put your ingredients immediately away after you use them so you will have a clean kitchen. Frost with a can of milk chocolate frosting while still hot, can put big pieces of walnuts on if you like or jus leave frosted.

Baked creamy chicken taquitos with Cilantro-lime ranch dressing

For the dressing:
1/2 c mayonnaise
1/4 c buttermilk
1/2 lime, juiced about 1 tbsp
1/2 pkg. dry ranch dressing mix
1/4 c. roughly chopped cilantro
1 clove garlic, minced
hot sauce to taste (optional)
In food processor or blender combine ingredients. If possible refrigerate for several hours to allow the flavors to meld and combine.

Taquitos
3 oz cream cheese
1/4 c salsa verde
1 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
2 cup cooked and shredded chicken
1 cup pepper jack cheese
3 tbsp chopped cilantro
2 tbsp sliced green onions (optional)
12- 6 inch flour tortillas
nonstick cooking spray
kosher salt
Heat overn to 425 and line baking sheet with foil.sprayed lightly. Place cream cheese in microwave safe bowl for 30 secs or until easy to stir. Add the rest of the ingredients and stir to combine. Place about 3 tbsp of chicken mixture down teh center of the tortilla, and roll up.Place seam side down on the prepared baking shee and repeat with remaining tortillas. Spray the rolled tortillas lightly with cooking spray and sprinkle with kosher salt. Bake until crisp 15-20 mins.

Overnight blueberry almond steel cut oats

• Tried this for Christmas and loved it! Also taken from Mels Kitchen Cafe
•  1 cup steel cut oats
•  3/4 cup sliced almonds
•  1 1/4 teaspoons baking powder
•  1 1/2 teaspoons cinnamon
•  1/8 teaspoon nutmeg
•  1/8 teaspoon salt
•  2 2/3 cups almond milk
•  1 teaspoon vanilla
•  2 eggs
•  1/3 cup pure maple syrup
•  1 tablespoon coconut oil or butter, melted
•  1 - 2 cups fresh or frozen blueberries

INSTRUCTIONS

1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
2. In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It's ok that the coconut oil/butter will solidify and form small clumps. It'll work itself out in the warm oven, promise.
3. Pour the wet ingredients over the oatmeal mixture and stir to combine.
4. Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape - 9X9-inch or larger but smaller than a 9X13-inch).
5. Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
6. In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.
7. Serve with additional milk (to stir into the oatmeal), if desired.

NOTES

This recipe is so, so adaptable. Omit the blueberries and use apples or bananas. Sub in walnuts for almonds (and consider lightly toasting the nuts beforehand). Take out the fruit and nuts altogether and bake just the oats in the creamy, custardy mixture. Seriously, the options are endless. You can also try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?).

Also, you could certainly use regular milk for the almond, if desired.

Roll up blender pancakes- taken from Mels kitchen cafe

•  1 cup lowfat cottage cheese
•  6 large eggs
•  1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces)
•  1/4 teaspoon salt
•  1/4 cup oil (canola, vegetable or coconut oil)
•  1/4 cup milk
•  1/2 teaspoon vanilla
•  2 tablespoons sugar

INSTRUCTIONS

1. Combine all the ingredients in a blender and process until smooth.
2. Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).
3. On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.
4. Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.
5. Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.