I cannot take the credit for this recipe, but I love that they are something a bit out of the ordinary. These come from Cookies! published by The American Cooking Guild in 1989 and are attributed to Heather Hephner of Des Moines, IA.
Heather writes:
A last minute substitution gave a new twist to an old Amish recipe for raisin cookies. One day when I was out of raisins, I substituted leftover pineapple and adjusted the liquid in the recipe. Everyone preferred the pineapple version. I call these Pineapple Muffin Cookies, because they come out big and soft and almost muffin-like in texture.
Pineapple Muffin Cookies
Ingredients:
- 3/4 cup sugar
- 1 cup shortening
- 1 1/2 cup granulated sugar
- 1 egg
- 1 cup crushed pineapple, with juice
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup walnuts, chopped
Instructions:
Preheat oven to 350º.
- In a large mixing bowl, cream shortening, sugar and egg. When light and fluffly, stir in crushed pineapple with juice.
- Into a separate bowl, sift the flour, baking soda, salt and nutmeg together. Stir flour mixture into the batter. When the mixture is well blended, stir in nuts.
- Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake for 8-10 minutes. Cool on wire racks. Yields 5 dozen.
All I can say is they are SUPER YUMMY!!
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This recipe comes from Gluten Free Oats, a company that offers oats that are uncontaminated by any sources of gluten. You can find them in some retail locations or order them directly online.
I haven’t made these since Thanksgiving, but this is my son’s favorite cookie and I think we need to make them again very soon. I’ve mentioned them before but never actually posted the recipe, so here it is.
Monster Cookies
Ingredients:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup butter, room temperature*
- 2 eggs
- 1 tsp gf vanilla
- 1 1/4 tsp baking soda
- 1 cup peanut butter
- 3 cups gf rolled oats
- 6 ounces gf chocolate chips or M&Ms*
- 1/2 cup gf sunflower seeds or chopped walnuts, optional
*To make this recipe casein free, use a butter substitute such as Earth Balance and a gfcf version of either chocolate chips (we like Enjoy Life brand) or M&Ms.
Instructions:
Preheat oven at 350º.
Beat sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake for 10-12 minutes until lightly brown around edges.
We all love these! This is truly a recipe that you could make for anyone and they wouldn’t notice that it was adapted for a special diet. And if you’re not on a GFCF diet, you could just use regular oats, butter and chocolate chips for a great treat. 
To find more recipes or share your own, visit Super Mommy to the Rescue.
This recipe comes from my mother-in-law, who is of German descent and grew up in South Central Pennsylvania, thus the title of “hamburg” instead of “hamburger”. While not a fancy dish, my husband remembered it fondly from growing up and it is a nice, easy meal to prepare when you want some warm comfort food.
Hamburg
Ingredients:
- 1 lb ground beef
- 1 1/2 cups tomato soup
- 1 cup cold water
- 1 tsp salt
- 2 cups uncooked broad noodles
- 1 small can corn
- 1 cup grated sharp cheddar cheese
Her instructions read, simply, “Fry pan, cover, low heat 15-20 minutes.”
I’ll expand a bit on that for anyone who needs a little more detail.
- Brown the ground beef. Drain if desired.
- Add the other items, cover and cook on low heat for 15-20 minutes or until done.
- I have found it better not to drain the corn because the extra liquid lets me cook it a little longer, thus avoiding crunchy corn!
- Broad noodles are wide egg noodles. You can also use other widths. I wasn’t familiar with these before I moved to PA.
- You could add onion or other such things if you desire – totally up to your taste, I just don’t like them.
To find more recipes or share your own, visit Super Mommy to the Rescue.
I know, I know, I already posted today, but I started going through my Google Reader and the first thing I saw was a post from Super Mommy to the Rescue sharing her recipe for Cherry Fluff and asking for a recipe in return.
My friend Lisa gave me this recipe and we each made a bunch of them for people this Christmas. I took one to work and gave some to friends and neighbors, all with good results. Ironically enough, my recipe also includes pie filling, albeit a different flavor. It is really easy to make as well.
Peach Pie Filling Cake
Ingredients for cake:
1 yellow cake mix
1 can peach pie filling
3 eggs
1 tsp vanilla
1/2 c chopped pecans or other nuts
Ingredients for topping:
1/2 c sugar
1/2 c flour
1/2 tsp vanilla
1/4 c butter, softened
1/2 c chopped pecans or other nuts
1. Mix cake ingredients by hand and put in greased 9×13 pan or tube pan.
2. Bake for 10 minutes at 350 degrees.
3. Blend all topping ingredients together.
4. Remove cake from oven and sprinkle topping over cake.
5. Return to oven and bake 30-35 minutes more, or until tested done.
I used a tube pan for mine (sort of like a bundt pan, only with straight sides) and it had a removable center so the cake came out very easily. I packaged them in a white cake box with a festive ribbon tied around it and a cardstock label with a Christmas greeting.
What was your favorite new recipe this Christmas? Or your favorite old one, since it would be new to me anyway??
Although opening a box is pretty easy, the real stuff is so much better. This recipe actually came from the husband of a fellow blogger, TCC at The Campbell Corner.
I made it for the family this weekend and it was a big hit. Sorry I forgot to take a picture before we dug in so you could see how good it looked!
Macaroni and Cheese
1 lb elbow macaroni
1/4 c butter
4 tblsp flour
1 qt milk
16 oz pkg white cheddar cheese, grated
Cook macaroni according to package directions. Drain and set aside.
Melt butter. Blend in flour slowly.
Add milk. Cook & stir until bubbly and thicker.
Add cheese; stir until melted and then add macaroni.
Spread in 9 x 13 baking pan.
Sprinkle bread crumbs or dry stuffing mix on top.
Bake at 350° for 50 minutes.
Simple but really good!
Last week I had a large package of chicken that needed to be used, so I made dinner with it one night and cooked the rest to be used later in salads or pasta. Then I started thinking about the delicious Curry Chicken Salad that my mother-in-law makes and decided to make some for us to eat over the weekend.
It is super easy and really great for summer picnics and gatherings. Because I am not a big fan of mayonnaise, I tend to start with 1/2 cup and add as needed.
- Ingredients:
- 1 c mayo
- 1 tblsp honey
- 1/2 tsp curry powder
- 1/4 tsp celery salt
- 3 c cubed cooken chicken
- 1 c seedless grapes, halved
- 1/2 c pecan halves
- Directions:
- Mix mayo, honey, curry & salt.
- Add chicken, grapes & pecans.
- Cover & refrigerate until ready to serve.
You generally won’t find me sharing lots of recipes – I am usually lucky to put spaghetti in a pot and sauce in the microwave, but this is an awesome dessert recipe I got several years ago when I hosted a Pampered Chef party. I have made it many times to rave reviews and often take it to family reunions or picnics.
Heavenly Lemon Angel Cake
1 package (16 ounces) angel food cake mix
1-2 lemons
2 cups powdered sugar
1 package (10 ounces) frozen raspberries in syrup, thawed
2 cups thawed frozen whipped topping
Preheat oven to 350ºF. Prepare cake mix according to package directions. Pour batter into ungreased rectangular baker; spread evenly over bottom. Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. (Cake will appear dry; do not underbake.) Turn baker upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork. Zest lemon to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.
To serve, cut cake and top each serving with raspberries and whipped topping. Enjoy!
