Tuesday, March 24, 2009

Miss Bobbie's Corn Dip

This is a great dip that a dear lady in our church made often for finger food fellowships. Miss Bobbie passed away last year. I am so thankful that she shared this easy recipe with me. When I make it, I cannot help but think of her!

2 can of Mexicorn, drained
2 cups shredded cheese
2 cup mayonnaise
1 cup sour cream
1 (4 oz) can chopped green chilies (optional)

Combine all ingredients and mix well. Additional cheese may be added to reach the desired consistency. Chill mixture and serve with Frito's chips or scoops.

Friday, March 20, 2009

Joe's Pound Cake

A man in our church makes this delicious pound cake. Often times, he brings it still warm from the oven...mmmm. Oh so good!

3 sticks butter
1 (8 oz) cream cheese
3 c sugar
3 c sifted plain flour
6 eggs

Cream butter. Add cream cheese. Slowly add sugar and beat until light.

Add eggs one at a time; beating each one well.

Stir in flour.

Bake at 325 degrees for 1 1/2 hours.

Wednesday, March 18, 2009

Baseball Cake

This was B's 3rd Birthday cake.

I used a regular round cake pan filled more than normal so it would create a dome effect. For the stitching, I just snipped pieces of the red pull apart licorice. I colored shredded coconut green for the grass.
If you want to do cupcakes instead, just frost them white and add smaller pieces of licorice for the stitching on each cupcake.

Friday, March 6, 2009

Mom’s Oatmeal Cookies

1 1/4 cup margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups Quick Oats (uncooked)
1 cup chocolate chips OR raisins (optional)

In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats and chocolate chips or raisins: mix well

Drop dough by rounded tablespoonfuls onto cookie sheets.

Bake at 375 degrees for 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

makes: 3 dozen