PICKLE WRAPS

 Rob and Sarah Wilson

PICKLE WRAPS

From Sarah Wilson

Rob is Ada Parks' son and Elbern and Marie Myers' grandson.  Sarah's Pickle Wraps are the hit of any family gatherings.

1 pkg. neufchatel cheese (the lower-fat cream cheese)
1 pkg. Buddig beef slices
1 jar dill pickle spears (I try to look for some that aren't too big around or I end up cutting them in half.)

Set toothpicks out ready to grab easily w/messy fingers during wrapping process.

Warm cream cheese until soft and spreadable.  (May repeat as needed if it firms up while working).  Drain pickles and pat dry with a paper towel.  Set aside.  On a cutting board, place 1 slice of beef.  Spread on a thin layer of cheese.  Place one pickle about 2/3 of the way down the slice.  Flip the bottom of the slice up over the pickle and roll it the rest of the way. 

Secure roll with toothpicks (I generally use 5 - place one in the middle then 2 on either side), then cut between each toothpick with a sharp knife.

Note: It's messy but yummy.  I often trim off the pointy ends if they look funny.

FUDGE PUDDLES

Damon and Lucy

FUDGE PUDDLES

From Lucy Reid

Preheat oven to 325 degrees.

Crust:                                                          

½ cup butter, softened                          

½ cup creamy peanut butter                 

½ cup white sugar                                 

½ cup brown sugar                                

1 egg                                                       

½ teaspoon vanilla extract                    

1 ¼ cups flour                                        

¾ teaspoon baking soda

½ teaspoon salt

Sift together flour, soda and salt.  Cream butter, peanut butter, white & brown sugar. 

Mix in egg and vanilla. Stir in flour mixture. 

Shape into 48 – 1 inch balls.  

Bake in mini muffin tins  at 325 degrees for 14-16 minutes.

Immediately, make wells in center.  Cool 5 minutes, then remove to wire racks. Make filling and fill each well. Top with a pecan half.

Filling:

1 cup milk chocolate chips
1 cup semi-sweet chips
1 14-oz. sweetened condensed milk
1 teaspoon vanilla
3/4 cup pecan halves (to top each muffin after baking)

Put chocolate chips in double boiler over simmering water. 
Stir in milk and vanilla; mix well.

 

BROCCOLI CASSEROLE

Elbern and Marie Reid Myers

Marie is my Dad's sister

BROCCOLI CASSEROLE

From Marie Reid Myers

2 (16-oz.) pkgs. frozen, chopped broccoli

2 cups cooked rice

1 can mushroom soup

1 can chicken soup

1 cup shredded, sharp cheddar cheese

1 medium onion, diced

1 cup chopped celery

Saute celery and onion in butter until limp.  

Mix all ingredients and place in buttered casserole.

Almonds can be added, as well as 2 cups chopped meat of your choice.

Bake at 375 degrees for 15-20 minutes.

QUICK PEANUT BUTTER FUDGE

Tom and Ada Parks
Ada is my cousin, daughter of my Dad's sister, Marie

QUICK PEANUT BUTTER FUDGE

From Ada Myers Parks

This recipe is Tom's favorite "Christmas" candy.

3 cups sugar

4 and 1/2 T. butter

1 (12 oz.) can evaporated milk

1 and 1/2 cup mini marshmallows

1 (18 oz.) jar creamy peanut butter - Be sure to give attention to the oz. on      the peanut butter jar.

1 and 1/2 t. vanilla

Combine sugar, butter and evaporated milk in an electric skillet. Set thermostat at 280 degrees.

Bring mixture to a boil; boil for 5 minutes, stirring constantly.  Turn off skillet.

Add marshmallows, peanut butter and vanilla.

Stir until marshmallows and peanut butter are melted and blended.

Pour into buttered 8x13-inch Pyrex dish.

Cool; cut into squares.  Yield: 3 pounds candy.

ENJOY!!

JUDI'S CAKE

Grandpa and Grandma (John and Judi) having fun!

Judi and Gavin

JUDI'S CAKE

From Judi

1 box vanilla wafers, crushed*

1 box raisins

1 pkg. coconut

1 pkg. pecans, chopped

1 can Eagle Brand Sweetened Condensed Milk

Mix ingredients together. Lightly mash into greased pyrex square. 

Refrigerate.  

*Note:  Stir last four ingredients and then add crushed vanilla wafers gradually until the consistency is moist and chewy--the recipe can be dry if there are too many crushed vanilla wafers.

MEATBALLS

Grandpa and Grandma Holmes (Mom's parents)

MEAT BALLS

From Pearl Holmes

1 lb. ground beef

1/4 cup uncooked rice

1/2 cup thin cream

1 small onion, minced

salt to taste

Mix above ingredients. Make into balls each about the size of a walnut. Place in baking dish.

Then: 

1 can tomato soup

1/2 cup water

Mix together soup and water and pour over meat balls.  

Bake in moderate oven (350 degrees) about 1 hour.

Serve with spaghetti, sprinkled with cheese.

POT ROAST

My sister with her daughters and granddaughters

POT ROAST

From Lyn Sewell

3-4 pound boneless chuck or rump roast

Several onions, potatoes, carrots

Wash roast and place in large baking pan.  Peel potatoes and carrots, clean onions and cut in quarters.  Place vegetables all around the meat.  Salt and pepper to taste.  

Cover and bake for about 3-4 hours at 300 degrees.  You can experiment with this until you find how long and what temperature to cook on.  Sometimes I roast at about 250-275 degrees for about 5 hours (especially on Sundays)!

Take the cover off for the last few minutes to allow some browning.