Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.
Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing for my next cookbook, 500 5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.
Bonnie suggests a breakfast of scrambled eggs and fresh fruit with these muffins for a great breakfast.
Ham and Cheese Muffins
Preheat oven to 400 degrees
Spray muffin tin with cooking spray
1 cup milk
2 tbl oil
1/2 cup shredded cheddar cheese
3/4 cup dices fully cooked ham
3 cups Bisquick
1/2 tsp. dill weed
2 tbl maple syrup
Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.
Bake 15 to 20 minutes.
Thank you, Bonnie Keding of Waterford for your recipe.
Roberta says this is a great dish for big gatherings and especially cookouts, nothing but raves whenever she makes this. She said I should make it for one of my big family gatherings, but call it Vicki’s Bean’s and wait for the raves! Well Roberta, I may just do that.
1 lb. lean ground beef
1 lb. bacon
1 large diced onion
2 large cans pork and beans
2 regular size cans butter beans
2 cans hot chili beans
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. Worcestershire sauce
Brown ground beef and onion together and drain. Completely cook bacon. Mix all ingredients together in slow cooker. Cook on low for 3 hours.
Thank you, Roberta Blanchard of Auburn Hills for your recipe.
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tbl cocoa
Combine and add to dry ingredients:
2 tbl melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2 inch pan.
1/4 cup firmly packed brown sugar
4 tbl cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate “lush” from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.
Barb’s Quickie Trifle
Over 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Scoop with a spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.
This recipe won Pat Jackson a “Gold” in the “Golden Age Games” with the Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
1 8-oz pkg cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cup whipped topping
1 regular pie crust – prebaked according to directions
A few fresh raspberries to scatter on top of pie
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the “Gold”!
Di’s Taco Salad
3 lbs hamburger – cooked and drained
1 1/2 heads lettuce – chopped
1 bunch green onions cut up in rings
2 tomatoes cut up
1 can black olives, large or jumbo cut up in rings
1 8-oz pkg shredded cheddar cheese
1 16-oz bottle of Catalina or Western salad dressing
2 pkg taco seasoning
Dash of chili powder
Salt and pepper to taste
Mix all ingredients together with lots of love and enjoy.
Diana Deneen of Waterford says her family and friends all really like this recipe. Thank you for sharing your recipe Diana.
Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she’s more of a “spice girl.”
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, and cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai.
Heat a pan and add tbsp of butter. Let it melt. Add 14-oz can of condensed milk and 14-oz pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.
You can also find many of Aditi’s great Indian recipes with videos On Youtube
Barbara Peckham of Burton and the winner of the 2500 Recipes Cookbook, submitted a little “flash from the past” with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the 70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set-up you would cut them into the squares and the bottom (which became the top) had impressions like actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara Peckham of Burton, for a step back to the 70s!
Sharon Giannangeli says this is a recipe that gets great accolades whenever she makes it. She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great!