Parmesan Onion Canapes

Party Appetizers from the 70's!

Image from Pinterest

I guess I'm feeling a bit nostalgic lately, since going through these old recipes boxes of mine. They're bringing back so many beautiful memories of a blessed life, filled with wonderful people and fabulous food! Those were the days...

These little canapes, from the 70's, were always a hit at our get-togethers, and this is another easy recipe that will please everyone.

Don't you love the word "canape"? It seems like it's not used much anymore...let's bring it back! LOL!

Ingredients:

1 cup real mayonnaise 
1 cup grated parmesan cheese
1/2 cup finely minced onion
1 Tbsp. milk
1 loaf cocktail bread

Instructions:

Combine all above ingredients except bread. Spread mixture on slices of cocktail bread.

Broil 3 minutes or until tops are golden and bubbly. 

Serve hot.

A Tip from Grammy:

-Sprinkle tops with Paprika for a bit of color.

-Instead of cocktail bread, use thinly sliced baguettes.

-Garnish with chopped, fresh parsley

Be encouraged!

"The fear of the Lord is the beginning of wisdom, and knowledge of the Holy One is understanding."  -Proverbs 9:10

Fudgie Scotch Squares

So easy, just mix and bake!

I was rifling through my old recipe box and found this sweet treat from 1968. It was originally given to me by my husband's grandmother shortly after we were married.  Somehow I forgot all about it and now I'm thrilled to have found it again...along with the original ad. LOL!

"Fudgie Scotch Squares" are not a pre-packaged product but a vintage recipe that was promoted by ingredient companies in the mid-20th century. The recipe gained popularity in the 1960s.

You're going to love making these, they are so easy to put together! And don't forget to share with you friend, they make a great gift!

Ingredients:

1 1/2 graham cracker crumbs

1 (14 oz.) can sweetened condensed milk (not evaporated)

1  cup  semi-sweet chocolate chip morsels

1 cup butterscotch morsels

1 cup coarsely chopped walnuts

Instructions:

Preheat oven to 350'F.  Line a 9x9" baking pan with aluminum foil and grease generously.

In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and chopped walnuts until well blended. Press mixture into the very well greased pan.

Bake at 350'F. for 30-35 minutes. Cool for 45-60 minutes, remove from pan, peel off foil and cut into 1 1/2 inch square.

Yields: 25 squares

Be encouraged!

"Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom".  -2 Corinthians 3:17

Easy Caramel Apple Dump Cake

Worthy of being on your Thanksgiving dessert table!

Photo from Pinterest

It just doesn't get any easier than this wonderful Fall inspired dessert! If you've ever made lasagna, this works on the same principal. It's just layering the ingredients and letting the oven do the work of blending it all together.

I saw the video from All Recipes on my Facebook Reels and knew I had to share it with you all. If you're anything like me, the fall weather, with it's crisp and cool air, makes me crave flavors that are just warm and cozy, and this dessert just "screams"  fall!

I made this wonderful dessert and tweaked it just a bit. My granddaughter thinks it's a perfect dessert for Thanksgiving, not only because it was delicious, but it will also serve a crowd. We also loved the Spice Cake Mix instead of the Yellow...it added another layer of flavor.

Ingredients:

1 (15.25 oz.) Spice Cake Mix or Yellow Cake Mix

3 (21 oz.) cans apple pie filling

1 Tbsp. ground cinnamon

2 sticks butter, cold and sliced into 32 thin pats 

1/2 cup caramel sauce (ice cream topping)

Instructions:

Preheat oven to 350'F. Grease or spray a 9x13" baking dish.

Spread pie filling evenly into the baking dish and sprinkle with cinnamon.

Drizzle 1/2 cup caramel sauce evenly over the apples and cinnamon.

Pour the dry cake mix directly onto the other ingredients and spread evenly to the sides of the pan.

Place pats of butter over the top of the dry cake mix, covering as much as possible. (Using pats of butter instead of melted allows the top to cook more evenly and prevents getting any dry, powdery spots. I used 2 sticks of butter and it covered the whole top.)

Bake at 350'F. for 45-50 minutes or until the top is golden brown and the edges are bubbly.

Serve warm with vanilla ice cream or whipped cream and a little more of drizzled caramel sauce.

Refrigerate leftovers for 3-5 days to insure freshness.

A Tip from Grammy:

-Do not stir any of the ingredients together or you'll end up with a thick, sticky cake. Yuck!

-Make it in the crockpot by spraying your liner and assembling as directed. Place lid and set on high for 2 hours or low for 4 hours. Place a paper towel or tea towel below the lid to catch extra moisture. Simply drape it over the top of the crock pot and seal with the lid.

-Just before placing in the oven, sprinkle with 1 cup coarsely chopped walnuts, if desired. 

Be encouraged!

Now faith is confidence in what we hope for and assurance about what we do not see.  -Hebrews 11:1

Cheesy Potato Casserole

A classic, old-fashioned crowd pleaser!

For a classic, old-fashioned cheesy potato casserole, the simplest recipe often uses frozen hash browns a can of condensed soup and sour cream. This version, sometimes called "funeral potatoes," is a beloved comfort food known for its creamy, rich texture and buttery, crispy topping. 

My dear friend, Linda, gave me this recipe and I know how good a cook she is, so I'm passing it down to you all.

She got it from a mutual friend way back in the 80's and it's a hit with her family and friends whenever she makes it.

I did tweak it a little (very little) because of my family's tastes and that's exactly what you should do when you cook!

Ingredients:

32 oz. pkg. of Ore Ida frozen hash brown potatoes (thawed)

1 (small to medium) onion (finely chopped & sautéed in butter)

1 stick (8 Tbsp.) melted butter

1 (10.75) oz. cream of chicken soup

1 pint (2 cups) sour cream

2-3 cups shredded cheddar cheese

1/2 tsp. salt

1/4 tsp. black pepper

*Optional: 

2 cups corn flakes (crushed)

2 Tbsp. butter (melted)

Instructions:

Preheat oven to 350' F. Prepare a 9x13" baking or casserole dish.

In a large bowl, mix together the thawed hash browns, condensed soup, sour cream, and melted butter. Stir in the chopped onion, if using. Season generously with salt and pepper.

Stir 1 1/2 cups of the shredded cheddar cheese into the potato mixture.

Spread the potato mixture evenly into the prepared baking dish. Top with the remaining cheese. (I always seem to add more cheese, my family loves a cheesy topping.)

*Optional Topping: In a separate bowl, crush corn flakes, and mix together with  melted butter. Spread on top of casserole. 

Bake, uncovered, for 50–60 minutes, or until the sauce is hot and bubbly around the edges and the topping is golden brown.

Let the casserole sit for 5–10 minutes before serving. 

A Tip from Grammy:

-Thaw the hash browns completely, this prevents a watery casserole and ensures even baking.

-Add chopped jalapenos for a little heat.

-Perfect make-ahead casserole, and will keep up to two days in the fridge. Let it come to room temperature before baking.

Be encouraged!

"Blesses are the peacemakers, for they shall be called sons of God". -Matthew 5:9