The Cookbook

Tomato Relish #2

2 c. apple cider vinegar
2 c. sugar
2 c. water
1 tsp. salt
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. celery seed
1 tsp. dry mustard

Pour over thin sliced green tomatoes and Bermuda onions in a large glass bowl. Cover and refrigerate for at least 8 hours. To serve - spoon into a relish dish.

Scarlett~NC

Reindeer Snack Mix

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 9 servings

INGREDIENTS:

2 cups Bugles®
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
1 cup Corn Chex® cereal
1 cup bite-size shredded wheat
1 cup pecan halves

1/2 cup butter, melted
1 tablespoon maple syrup
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper


DIRECTIONS:

1. In a large bowl, combine the first six ingredients. In another bowl, combine the butter, syrup, Worcestershire sauce, Cajun seasoning and cayenne; pour over cereal mixture and toss to coat.

2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes.

Scarlett~NC

Jalapeno Cheese Squares

3 to 4 jalapeno peppers, seeded and chopped
1 large onion, finely chopped
1 garlic clove, minced
1 pound sharp Cheddar cheese, shredded
6 eggs, beaten

Sprinkle peppers, onion and garlic into a well-greased 9-inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees F for 30 minutes or until firm. Cool; cut into 1-inch squares.

Scarlett~NC

Cool and Creamy Dessert

This is the one my mother used with Thin Mint Cookies... she used chocolate pudding.

One box any flavor Girl Scout cookies, crushed and divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
whipped topping, divided
2 – 8 ounce packages instant pudding mix (choose one that goes with your cookies!)
3 cups milk

PREPARATION:

Lightly grease 9x13 pan. Set aside 1/4 cup cookie crumbs. Combine the rest of the crumbs with butter. Press into prepared pan. Put into refrigerator. With a hand mixer, whip cream cheese until light and fluffy.

Stir in 1 cup whipped topping. Spread over chilled cookie crust. Chill while next layer is being made. Combine pudding mix with milk. Pour over cream cheese layer. Chill 1 hour. Top with remaining whipped topping and remaining cookie crumbs.

Scarlett~NC

Mountain Dew Bundt Cake

1 box yellow or lemon cake mix
4 eggs
1 box instant vanilla pudding
1/2 cup Crisco oil
1 cup Mountain Dew
Combine all ingredients and mix well. Pour into greased tube pan.

Bake at 325 degrees for 50 to 60 minutes.


Scarlett~NC

Tomato Relish #1

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a blenderin a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.

Scarlett~NC

Chicken or Turkey Puffs

4 chicken breast or Turkey Breast ..boiled and chopped
1 8 oz pkg cream cheese ..softened
dash of sage
1 pkg Pepperidge Farm stuffing mix ..crush until fine
1 C cream of chicken soup
1 soup can of milk
1 stick margarine, melted
2 cans crescent rolls

Mix poultry, sage and cream cheese together....form into 16 balls.

Wrap poultry in crescent rolls and seal (not looking pretty at this point).

Roll in the stuffing mix ..Bake at 375 until brown (30 min).

The soup and milk you mix together and use as gravy (if you desire).

Scarlett~NC

Scarlett's Drunken Cake

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze:
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Scarlett~NC

Sweet Cheese Ball

2 packages cream cheese, softened
1 pacakge instant vanilla pudding
1 c powdered sugar
1 c crushed pecans
1/2 package mini chocolate chips
graham cracker stix

In a medium bowl, mix together the first four ingredients; freeze overnight.

Remove from freezer, mold mixture into a ball shape.

Mix the pecans and chocolate chips together. Roll ball in mixture. Serve cheese ball with graham cracker stix.

Scarlett~NC