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

Easy Crockpot Rice Pudding

Rich and creamy!

Traditionally, rice pudding is either oven-baked or cooked on top of the stove.  This one just cooks in the crockpot for a couple of hours. All you have to do is put a few ingredients into your slow cooker, turn it on and...go take a nap! Hehe!

Anyway, the last few nights, I've been craving some rice pudding, but in this heat, there was no way I was going to turn my oven on or stand over a boiling pot on the stove. Not me! Time to search the "webber-net" for an easier way to satisfy this hunger. Turns out my efforts were not in vain! 

Ingredients:

3/4 cup long-grain white rice

4 cups milk

1/2 cup sugar

1/3 cup butter

1 tsp. cinnamon (if desired)

1 tsp. vanilla extract

Instructions:

Rinse rice under cold water. (This removes excess starch)

Add all ingredients into the crockpot and mix until sugar is dissolved.

Set temperature to high and let cook for 2 1/2 to 3 hours until rice is cooked and liquid is creamy.

Yields: 4 good size servings

A Tip from Grammy:

-Additions include raisins, dried cranberries, chocolate chips or cut up fruit.

-Garnish with a sprinkle of cinnamon or a cinnamon stick.

-Cooking time may vary depending on you slow cooker. Check it after 10-15 minutes to ensure it's just a light simmer, not a boil.

Be encouraged!

"Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom." 

                                                                                                   -2 Corinthians 3:17

Neiman Marcus Chocolate Gooey Butter Cake

Indulge in this delicious dessert!

I've made the Lemon Ooey Gooey Brownies before and they were a hit with the whole family!  Then I found this chocolate version and you all know I can't resist chocolate "anything"!

The "Neiman Marcus Chocolate Gooey Butter Cake" is not actually sold by Neiman Marcus and is instead a variation of a St. Louis classic called "gooey butter cake". Gooey butter cake is believed to have originated accidentally in the 1930's during the Great Depression due to a baker's mistake. The name "Neiman Marcus" is used because the cake is rich and decadent, reminiscent of the luxury department store.

The funny thing is no one seems to agree on what the name of this cake should be.

Let's just call it the Neiman Marcus/St. Louis Ooey Gooey Butter Cake, the chocolate version.  See, that works...whew, just saying that has made me hungry now!

But, seriously, you won't care what it's called because it's so easy to make and tastes to rich and delicious!

Hot out of the oven

Ingredients:

Bottom Cake Layer:

1 box (18 1/4 oz.) chocolate fudge cake mix

2 eggs

1/2 cup butter, softened 

1 cup semi-sweet chocolate chips

1/4 cup chopped nuts, if desired

Top Layer:                                                         

4 cups confectioners' sugar

1 (8 oz.) package cream cheese, softened

2 eggs

Instructions:

Preheat oven to 350'F.  Grease (or use a non-stick spray) a 13x9" baking pan.

In a large bowl, combine the cake mix with 1 egg and butter; mix until smooth. Pat mixture into prepared baking pan. (Mixture is thick)

Sprinkle with the chocolate chips (and chopped nuts, if desired) evenly over the cake-crust in the pan.

In a separate bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.

Bake 40-45 minutes or until toothpick inserted into the center comes out clean.

Let cake cool before cutting.  Serve warm or cold.

Store at room temperature for up to 2 days, but should be refrigerated after that for up to 5-7 days to preserve quality and prevent the cream cheese from spoiling.

A Tip from Grammy:

-Try using different flavored cake mixes like lemon, spice, strawberry...etc.

-A German Chocolate cake mix with chopped pecans is another idea.

Be encouraged!

If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.  -1 John 1:9

Brownie Pie

A sweet marriage of brownies and pie!

Photo from the web

I found this recipe on "Lifestyle of a Foodie", now, does that sound like me or what?  LOL!

This rich, decadent pie is a chocoholic's dream pie!  It combines the best of a fudgy brownie with a flakey crust and creates a dream pie for both brownie and pie lovers, of which I am both.

This could become one of your favorite holiday pies too. It's that good! I mean, look at that picture...how would anyone resist trying this one out? Not me!

Ingredients:

1 pie dough, homemade or store-bought

Filling:

3/4 cup unsalted butter, melted
3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup all-purpose, unbleached flour

1/2 cup unsweetened cocoa powder

1/2 tsp. salt

2 tsp. pure vanilla extract

2 large eggs

3/4 cup semi-sweet chocolate chips or chopped chocolate

Instructions:

Prepare and par-bake crust. Preheat oven to 375'F.  Roll out pie crust and fit into an 9" pie plate.  Crimp or trim the edges as desired.

Prick bottom of crust with a fork all around, including sides. Line with parchment paper and fill with pie weights or dried beans. (I find poking the dough all over, including sides works fine.)

Bake for about about 15 minutes until the edges start turning slightly golden brown.  

Remove weights and parchment and bake another 5-7 minutes, or until the bottom is also slightly golden. Remove and cool.

Filling:

Reduce oven temperature to 350'F.

In a mixing bowl, whisk the melted butter, granulated sugar and brown sugar until combined. Mix in the eggs and vanilla extract until a thick batter forms.

Gently fold in the flour, cocoa powder and salt, then mix in the chocolate chips just until blended. (Do not overmix!)

Pour the brownie filling into the par-baked crust, smoothing the top.

Bake for 40-45 minutes or until the top is set and center still looks slightly soft.  A toothpick should come out with moist crumbs when inserted in the center. It's okay to underbake a little, it will continue to set while cooling.

Let pie cool for 20 minutes, allowing it to set further.

Slice and serve. This pie tastes great, served warm and a scoop of vanilla ice cream would be a nice touch!

A Tip from Grammy:

-Prepare the pie crust ahead of time and chill in fridge up to 5 days, wrapped.

-If using pie weights or dried beans, make sure they are evenly distributed.

-Pie will keep at room temperature up to 2 days, or up to 5 days if refrigerated.

-While baking, if pie crust edges are getting to dark, make a cover of aluminum foil (like a ring) and place around the edges.

Be encouraged!

Blessed are the merciful, for they shall be shown mercy.  -Matthew 5:7

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