PUPPY CHOW

GRANDMA'S KITCHEN, TASTERS WELCOME


PUPPY CHOW

1 box Rice Chex
1 (32 oz.) bag powdered sugar
1 (12 oz ) bag chocolate chips
3/4 cup peanut butter
2 sticks margarine

Place Rice Chex in large bowl. Melt peanut butter, chocolate chips, and margarine. Let cool about 11 minutes. Pour over cereal. With a large spoon work chocolate mixture over cereal, completely covering the cereal. Place cereal in a large plastic bag ( gallon size or double 2 plastic grocery bags.) Pour 1/4 bag of powdered sugar into bag over cereal and shake to coat cereal. Continue pouring sugar into bag and shaking until all sugar is used.

PLAY DOUGH FOR CHILDREN

GRANDMA'S KITCHEN, TASTERS WELCOME


PLAY DOUGH FOR CHILDREN


2 Cups of flour
1/2 Cup salt
1 Tablespoon cream tartar
11/4 Cups of boiling water
2 Tablespoons vegetable oil
Food coloring

Combine flour, salt and cream of tartar. Mix well and add boiling water, oil and food coloring. ( Use your judgement on how many drops to get the color you desire) Let dough cool for 10 minutes then turn out on counter top and knead until smooth. Store in air tight container.

CHEESE BREAD TO GO WITH THE LASAGNA FOLLOWING THIS RECIPE

GRANDMA'S KITCHEN, TASTERS WELCOME


CHEESE BREAD

1 regular can whole black olives, chopped

1 6-oz jar- stuffed olives,chopped ( optional, I don't use them, I think it makes it too strong.)

3- green onions, chopped

3/4 pound Monterrey Jack cheese, grated

1/2 cup real mayonnaise

1 stick butter, softened

1 loaf French bread

Combine green onions and olives in the butter, 1/2 cup mayonnaise, and grated Monterrey Jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.

Bake at 325% for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti or lasagna or as an appetizer. Yum, good!!

QUICK, EASY, DELICIOUS LASAGNA

GRANDMA'S KITCHEN, TASTERS WELCOME


QUICK, EASY, DELICIOUS LASAGNA

11/2 lbs. ground beef
1 pound hot breakfast sausage
2 cloves minced garlic

cook until browned then drain off 1/2 the fat


Add 2- 14.5 oz cans of whole tomatoes, chopped up , I just take my hand and squeeze them. Works every time.
2- 6 oz cans tomato paste
2 Tablespoons dried parsley flakes
2 Tablespoons dried basil
1 Teaspoon salt

Mix very well and simmer 45 minutes uncovered. Stir occasionally

I use the precooked lasagna noodles but if you are using the ones that have to be cooked:

Boil 10 oz package of lasagna noodles
1/2 teaspoon salt to water
1 Tablespoon olive oil to water

After cooking , drain, and rinse in cool water; lay noodles out flat on foil paper.

Mix:

3 cups cottage cheese
2 beaten eggs
2 tablespoons dried parsley flakes
1 Teaspoon salt
Mix all the above then add 1/2 cup Kraft Parmesan cheese. Mix all well and set aside.

Begin the assemble process: You will also need 3 Packages of mozzarella cheese slices AND 1 jar of Kraft Parmesan cheese.

I spray my lasagna pan that I am putting my lasagna together in.
Lay 4 noodles in pan overlapping as you go. I use as many as it takes to cover the bottom of my pan.
Spread 1/2 cottage cheese mixture even onto the noodles
1/2 mozzarella cheese slices on next or you can grade up your own cheese.
Spread a little over half the meat onto the cheese--spread evenly
REPEAT PROCESS
Top generously with Kraft Parmesan cheese, this is the last thing to go on the lasagna.
Bake at 350% for 20-30 minutes.


I hope you enjoyed this as much as my family does. I have never liked lasagna before finding this recipe. I love smelling it cook and I love eating it. Grandma

BUTTER PECAN CAKE

GRANDMA'S KITCHEN, TASTERS WELCOME


BUTTER PECAN CAKE

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

1/2 cup oil

1 cup water

Mix all together. Spray Bundt or tube pan. Spread cake mixture into pan evenly. Bake at 350% for 45 minutes.

When cake is cool, I put this icing on it:

In a mixing bowl mix:

1 8oz softened cream cheese

1 box powdered sugar

1/4 cup melted butter

If it still seems thick, I add 1 teaspoons of can milk at a time, stirring, until the right thickness.

Stir, it will be thick but pourable. Drizzle on top of cake. Be sure to keep cake covered.

GRANDMA'S KITCHEN, TASTERS WELCOME


BANANA PUDDING
(JUST LIKE MOM USED TO MAKE JUST QUICKER)

3/4 cup sugar
1/3 cup flour
pinch salt
3 egg yokes (save whites for meringue or use cool whip to cover pudding)
1 cup whole milk
1 cup evaporated milk
1 tablespoon vanilla
vanilla wafers
bananas

Mix top seven ingredients together in microwave safe bowl and put in microwave on high for 2 minutes. Take it out and stir. Return to microwave for 1 minute increments until desired consistency. Layer pudding with vanilla wafers and bananas and cover with meringue or cool whip.

MERINGUE

2 egg whites
1/2--1 cup sugar
pinch of salt
1 tablespoon cream of tartar

Using electric mixer, mix until thick and then add cream of tartar. Put on pudding and brown in the oven.

GRANDMA'S KITCHEN, TASTERS WELCOME


TEX-MEX DIP

3 medium avocados
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together well


1 cup sour cream
1/2 cup mayonnaise
1pkg taco seasoning mix
Mix together well


2 cans bean dip---or large can refried beans

Layer bean dip on the bottom of a 9X9 pan

Next layer the avocado mixture over beans

Spread the sour cream mixture over the top of avocado mixture in pan.

You can then sprinkle any are all of the following vegetable over the top to garnish.

chopped green onions
chopped tomatoes
chopped olives
shredded cheddar cheese

Use chips for dipping. Refrigerate until ready to use.

GRANDMA'S KITCHEN, TASTERS WELCOME


MILLIONAIRE PIE

8- ounce cool whip
8-ounce cream cheese, softened
1/2 cup powdered sugar
Mix well

1 can crushed pineapple, drained
1 can cherry pie filling
1/2 cup choped pecans
Add to top mixture, mix well and pour into 1 or 2 prepared graham cracker crusts. Chill and serve.

WELCOME TO GRANDMA'S KITCHEN. All TASTERS ARE WELCOME!

GRANDMA'S KITCHEN, TASTERS WELCOME


I have decided to start this blog to share some of the recipes that I have made for my family down though the years. I have spent a great deal of time in my kitchen over these many years. It is one of my favorite places to be. I love preparing , cooking and serving food to my family and friends.

I started a cooking blog sometime back but changed my mind. I had just got serious about trying to lose weight. I felt guilty giving out recipes that had helped to make me overweight. I have now realized that it is not the food per say. It is the way that I have used food in the past. There is nothing wrong with good food. Everyone just has to decide how much they can eat and stay healthy. I am a southern cook. I cook from scratch, recipes and make up some things that I cook. I can look at the ingredients in a recipe and tell pretty close if it is going to be good to eat. So I would add this warning most of these food are not for those who are watching calories although, I am going to try to add some of those kind of recipes also.

This first recipe is a very simple one and I am just trying it first because I am seeing how to work on this blog. This is quick and simple but my husband loves it and if I don't keep my eye on him, he will eat the whole pan of this dessert, himself.

STRAWBERRY DESSERT

2 boxes of Twinkies

3 boxes frozen sliced sweetened strawberries, thawed

1 --8 ounce carton cool whip

Take a 9X13 pan and lay twinkies into it one at a time, side by side. You will have a few left over.

Take a box of the frozen strawberries after they have thawed and stir to mix them well. Pour contents over the Twinkies. Repeat with the other two boxes of strawberries.

Now spoon the cool whip on top of strawberries and spread evenly. Cover pan and refrigerate until ready to eat. Delicious!!!