Blessed at Home #12: My Favorite Recipe

Thank you for stopping by our 12th week of Blessed At Home.  We sure appreciate everyone who has visited and shared our articles on Facebook, Pinterest, and Twitter. Please visit the Contributor Page to read more about this excellent ministry from some of your favorite homemaking bloggers.

Today's featured contributor is Mrs. Smith of Just A Country Girl:

Mrs. Smith, Just a Country Girl

Mrs. Smith lives out in the country with her 3 boys, husband, and a dog. Most of her time is spent homeschooling, taking care of the house, and raising her kids.  In her free time, she enjoys scrapbooking, knitting, sewing, jotting things in one of many Smash Books, reading, pen palling, gardening and just being outside in general.  She has a love for big trucks, and is even licensed to drive a tractor-trailer, if the need ever strikes.  She enjoys attending church with her family and strives to someday be a Proverbs 31 woman.

Today's topic is, My Favorite Recipe.  Each of us is offering up a recipe that we love.  Do you love handwritten recipes on the giver's own recipe cards---written in their own way?  I do and that's why I've purposefully not changed the format in which these were sent to me for publication.  I thought it would be the closest we could get to an old-fashioned recipe swap!  Enjoy!


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Meghan @ First Comes Love

The Incredible Yumminess of Peanut Butter Bars

It’s perhaps the most perfect blend of rich, gooey goodness. A melt-in-your-mouth, take-a-drink-of-milk-with-every-bite, could-it-get-more-unhealthy, yummy blend of peanut butter and chocolate. As if that isn’t enough wonderfulness, the children can make it. Bonus!

Ingredients:

1 cup white sugar

1 cup light corn syrup

1 cup peanut butter (heaping)

5 cups corn flakes (could also be bran flakes or corn chex)

Chocolate chips (Optional, so just use as much as it takes to satisfy your chocolate craving. :)

Directions:

Mix sugar and corn syrup in heavy pot over medium heat.

Once the mixture is bubbly, add peanut butter. Turn off heat and stir well.

In mixing bowl, pour over corn flakes. While still warm and gooey, stir in chocolate chips. Press into 9x13 pan. Let cool (if you can!) and cut into bars.

Bon appetit!

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Pamela @ A Sheltering Tree

I can pass on the cakes, the pies, the puddings…but offer me a cookie? Nope, can’t pass on them. I think it can be traced back to childhood. My mother was a master cookie maker – date pinwheel, peanut butter and, of course, the famous Toll House chocolate chip.  My favorite cookie she makes is raisin filled. 

But my favorite of all cookie recipes came from my friend, Sue – Amish Sugar Cookies.  When Sue and I lived near each other, every time she’d make these cookies, she would send a half dozen to me, boxed up and tied with string, ribbon or in a pretty party bag. 

Now I make the cookies and carry them to others – someone sick, a small child, or a discouraged friend. I roll them in balls and press them down with my pink Depression glass sugar bowl that’s been dipped in colored sugar.

Like my cookies, I have verses from God’s Word I like:  "Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth"(Psalm 46:10).  Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid”( John 14:27).

But my favorite is, “Because of the LORD's great love we are not consumed, for his compassions never fail. They are new every morning; great is your faithfulness. I say to myself, ‘The LORD is my portion; therefore I will wait for him.’ (Lamentations 3:22-24).”  As with cookies, I love sharing the blessing of God’s faithfulness.

Amish Sugar Cookies

1 cup sugar

1 cup powdered sugar

1 cup margarine

1 cup oil

2 eggs

4 1/2 cups flour

1 tsp soda

1 tsp cream of tarter

1 tsp vanilla

1/2 tsp. salt

In large mixing bowl, cream sugars, margarine, oil and eggs together. Sift dry ingredients together, and then add to creamed mixture. Blend well.   Roll in balls and place onto ungreased cookie sheets. Flatten balls with a glass dipped in colored sugar. Bake at 350 degrees for 10-12 minutes. Makes about six dozen.

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Judith, WholeHearted Home

Summer is the time for picnics where salads of all sorts make their appearance along with hamburgers and hot dogs. For years, my potato salad has been a favorite on the table.  My Aunt Millie would call to make sure I was bringing my famous potato salad to the occasion. 

I originally found the recipe in "A Taste of the Country" Fifth Edition on page 27. I personalized the recipe by leaving out the ingredients that I typically don't have on hand (radishes, celery, onion, and chopped green pepper) or that my family dislikes raw. Instead I came up with this delectable creamy potato salad that brings raves whenever I share it. I think the secret in this salad is the dozen hard boiled eggs combined with milk and (shhhhh!!) sugar.

One thing to remember in making this salad is not to ever make it exactly the same. You do that by following the list of ingredients (but not the exact amounts) and throwing them in to taste, LOL!!

If you are making potato salad for a crowd, 5 pounds of potato works. If you have about 7 children and 2 parents, it works too. If you have a smaller crowd, like we do now, make half or even less (like I do) and either half the recipe amounts or be like me and guesstimate. It works all the time as long as you take Chef Robert Irvine's advice and TASTE the food!!

Judith's Potato Salad

Ingredients:

·       1 1/2 quarts Helman's Mayo (Brings out the best!)

·       1/4 cup packed brown sugar

·       1 1/2 teaspoon vanilla extract

·       1/2 teaspoon dried mustard (or squirt in your favorite mustard to taste)

·       1/2 cup milk

·       5 pounds RED potatoes

·       1 dozen hard cooked eggs

·       salt & pepper to taste

·       paprika to taste

·       chopped parsley to taste

Directions:

In large mixing bowl, combine mayonnaise, sugars, vanilla, and mustard. Stir in milk. Gently fold in potatoes, eggs, salt and other seasonings. Chill several hours or overnight. Serve in a bowl lined with lettuce leaves. Sprinkle with paprika and parsley on top according to taste. Even for a big crowd, five pounds of potatoes is enough, or there will be too many leftovers. Believe me. I've doubled this!!

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Christy

I got this recipe from my 1981 Ione, Oregon Extension Club cookbook and then changed it up a little! My grandson, Cainan especially likes these!

Lemon Bars

Crust: 

1/2 C butter 

1/4 C sugar 

1 C Bisquick

Topping: 

1 C sugar 

2 TBS flour 

3/4 tsp baking powder 

3 eggs beaten 

2 TBS lemon juice

Mix crust as for a pie, pat into 8" square pan. Bake 20 minutes on 375 degrees. Mix all topping ingredients and pour over crust. Bake at 375 for 40 minutes. Put 1/4 C sugar in bowl with 4 TBS lemon juice and stir to dissolve sugar. Pour over lemon bars to glaze. Cool COMPLETELY before cutting.

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Tauna, Proverbial Homemaker

One of our favorite recipes is for quick pizza! The dough is fast and easy to make and, although we all like olives with pepperoni or sausage, we sometimes do BBQ sauce with leftover chicken or a veggie pizza. 

It's also the perfect recipe for when you forget to thaw the meat or make any plan at all. Not that this has ever happened to me. (ahem)

Meyer Quick Pizza
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(Based on this recipe)

- 1.5 tsp yeast
- 1 tsp white sugar
- 1 cup warm water
- 2.5 cups white flour (or half wheat)
- 2 tbsp olive oil 
- 2 minced garlic cloves
- 2 tsp Italian seasoning 
- 1 tsp salt

1. Preheat oven to 450. Combine yeast, sugar and water and let stand 10 minutes. 
2. Add remaining ingredients and mix well. Fought will be sticky but manageable. 
3. Stretch, roll, or spread with fingers onto a pizza pan or in a casserole dish.
4. Add your choice of toppings. 
5. Bake about 20 minutes until crust is lightly browned.

I usually double the recipe and make 2 large pizzas or freeze half. Freezing the toppings into ready made packs also helps cut down on time!
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