18 great recipes from Susan!

Recipes today are courtesy of Susan Boswell of Stamping Up!

Susan writes:
"You asked for it! (I have a lot of favorite recipes stored on the computer, so I just compiled some
of the easiest favorites). I've divided them into super easy, easy, and not as easy but worth it! There are several
holiday type recipes, but that may be just because that's when I'm in the mood to bake!"
Enjoy!"

---------------------------

SUPER EASY 

Single Serve French Toast

Ingredients:
1/12 cup flour     1/3 cup milk
1/2 teaspoon sugar    pinch salt
1 egg, beaten

Mix ingredients.  Soak bread until saturated.  Melt pat of margarine on
griddle.  Cook bread until golden brown.  Yield:  3 slices.  (Recipe
may
be doubled.)

**********

Candied Peanuts

Ingredients:
1 cup sugar
dash of cinnamon
1/2 cup water
2 cups raw peanuts

Combine sugar and water in heavy saucepan; cook over medium heat until
sugar dissolves.  Add peanuts; cook, stirring constantly, over medium
heat until all liquid evaporates (about 15 minutes).

Spread nuts on a greased baking sheet.  Bake at 300° F for 30 minutes,
stirring every     10 minutes.  Yield: 2 cups

**********
Peanut Brittle
(from the kitchen of Susan Boswell)

Ingredients:
1 cup peanuts
2/3 cup sugar
1/2 cup white karo syrup
1 teaspoon baking soda

Combine sugar and syrup - stirring constantly - dissolve over medium
heat.  Add peanuts and cook until honey colored (10 - 12 minutes).
Remove from heat and quickly add soda.  Spread on buttered cookie
sheet.
When cool, break into pieces.

Chinese Noodle Candy
(from the kitchen of Susan Boswell)

Ingredients:
12 oz. semi-sweet chocolate chips
12 oz. butterscotch chips
6 ounces dry Chinese noodles

Melt chips in double boiler.  Remove from heat and stir in dry noodles.
Drop onto waxed paper and let cool.

Popsicles
(from the kitchen of Jean Richard)

Ingredients:
1 3oz. package gelatin dessert mix (any flavor)
2 cups boiling water
1 package unsweetened drink mix (same flavor)
1 cup sugar
2 cups cold water

Dissolve mixes and sugar in boiling water.  Add cold water, then freeze
in popsicle molds.

Sausage, Egg and Cheese Casserole
(from the kitchen of Susan Boswell)

9 eggs, beaten     3 cups milk
3 cups shredded cheddar cheese  ½ teaspoon salt
8 slices bread with crusts cut off and cut up into bite-sized pieces
1 pound of sausage, optional

Mix all ingredients together and put into Rectangle Baker.  Refrigerate
for at least 12 hours.  (For best results, prepare this part of the
recipe the night before.)  Brown sausage.  Drain well.  Crumble on top
just before baking.  Bake at 350° F for 45 to 55 minutes.

Quick Cobbler
(from the kitchen of Jean Richard)

Melt 1 stick of margarine or butter in a deep dish or baking pan.

Add together:  1 cup sugar
1 cup self-rising flour
3/4 cup milk

Pour 1 can of your favorite fruit (berries, pitted cherries, fruit
cocktail, peaches) undrained over this batter.  Sprinkle with 1/2 cup
sugar.  Bake at 350° F for 30 minutes.

Sour Cream Potato Casserole
(from the kitchen of Susan Boswell)

Ingredients:
1/2 stick margarine, melted
1 32 oz. package breakfast potatoes, thawed
2 cups cheddar cheese, grated
1 16 oz. tub sour cream
2 cans cream of potato soup

Mix all ingredients together in large bowl.  Pour into 9 x 13 baking
dish.  Bake at 350° F for I hour.  Can be prepared and frozen.  When
frozen, bake at 400° F for 1½  hours.

Savory Baked Rice
(from the kitchen of Susan Boswell)

Ingredients:
½ stick of butter
1¼ cups of brown rice
1 (10½  oz.) can condensed beef broth
1 (10½  oz.) can French onion soup (made with beef broth)
1 cup water
1 beef bouillon cube

Bring water to boil and melt bouillon cube and butter in water.  Add
soup and broth; stir well.  Add rice and pour into 9” round baking
dish.
Bake at 400° F for 30 to 45 minutes or until liquid has been absorbed.

Sausage Balls
(from the kitchen of Nellie Richard)

Ingredients:
2 cups Bisquick mix
1 lb. hot sausage
8 oz. shredded cheese

Mix together and leave at room temperature for 1 to 2 hours.  Roll into
small balls and place on cookie sheet.  Bake at 400° F for 10 minutes.

Susan's Spiced Pecans

2 cups pecan halves

Spice Mix:      Glaze:
2 Tablespoons sugar     1 Tablespoon
water
1/2 teaspoon salt     2 teaspoons
vanilla extract
1 teaspoon Pampered Chef Cinnamon Plus  1 teaspoon brown sugar
1/4 teaspoon cayenne pepper    1 Tablespoon
canola oil

Heat the oven to 350F.  Spread pecans on baking stone and toast them
for
6 minutes.

In small bowl, combine spice mix ingredients.

In saucepan, combine the glaze ingredients and bring to a boil over
medium heat, stirring constantly.  Stir in the toasted pecans and
continue stirring until all pecans are shiny and liquid is gone
(approx.
2 minutes).  Put the glazed pecans in medium bowl and sprinkle the
spice
mix over them a little at a time, tossing to coat evenly.  Spread the
pecans back on baking stone and bake for 4 more minutes.  Remove and
let
cool.  Yield: 2 cups

Garlic Cheese Biscuits
(from the kitchen of Susan Boswell)

Ingredients:
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz.)
2 cloves fresh garlic, pressed
1/4 cup butter

Heat oven to 450F.  Mix Bisquick, milk, cheese and garlix until soft
dough forms; beat vigorously by hand 30 seconds. Using medium scoop,
drop onto ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Melt butter in microwave.
Brush over warm biscuits before removing from cookie sheet. Serve warm.
Yield: 15

Stained Glass Cookies
(from the kitchen of Susan Boswell)

Ingredients:
1 C sugar
3/4 C butter
2 eggs
1 tsp vanilla
2½ Cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
hard candy in various colors/flavors

Mix sugar, butter, eggs, and vanilla in large mixing bowl.  Add baking
powder and salt.  Stir in flour one cup at a time.  Cover and
refrigerate at least 1 hour.  Heat oven to 375F.  Line cookie sheets
with aluminum foil.  Roll dough to less than 1/8 inch thick on lightly
floured surface.  Cut into desired shapes with cookie cutters, then cut
out designs with smaller cookie cutters or your own designs.  Place
pieces of candy in cutouts.

Bake cookies 6 minutes or until very light brown and candy is bubbling.
If candy has not reached all corners of the cutout, use a toothpick to
spread candy immediately.  Cool completely on cookie sheet.  Gently
remove cookies (candy areas with stick slightly).

Yield:  about 6 dozen cookies

Forgotten Cookies
Susan Boswell

Preheat oven to 375° F.

Ingredients:
2 egg whites (not pasteurized)
2/3 cup granulated sugar
pinch of salt
1/2 teaspoon vanilla
6 oz. package chocolate chips (any variety)

Beat egg whites until stiff.  Gradually add sugar and salt. Add vanilla
and beat until thoroughly mixed (mixture should be stiff).  Gently fold
in chocolate chips.  Using small cookie scoop, drop cookies onto
foil-lined cookie sheet.   Place in preheated oven.  Turn oven off and
leave at least 3 hours or overnight.

Corn Casserole

Ingredients:
2 cans cream style corn
2 packages Jiffy corn muffin mix
1 cup butter, melted
1 cup sour cream
½ cup shredded cheddar cheese

Preheat oven to 350F.  Combine all ingredients.  Pour into butter 9 x
13
pan.  Bake 35 to 40 minutes or until done.  Note:  Can half the recipe
or pour into two smaller pans and bake at 25 minutes.


Baked Cheese Spread

Ingredients:
8 oz. package cream cheese, softened
½ cup mayonnaise
½ cup swiss cheese, shredded
2 or 3 strips of bacon, chopped

Preheat oven to 350F.  Combine first three ingredients, then sprinkle
bacon over top.  Bake for 15 minutes.  Serve warm with crackers.


Ramen Noodle Salad

Ingredients:
Salad:
1 head cabbage and 6 green onions chopped OR 1 package 3-color deli
cole
slaw mix
1 package Ramen noodle soup (Oriental flavor)
¼ Cup sunflower seeds (honey roasted works well)

Mix cabbage and onions together (or just open the cole slaw mix).
Toast
the ramen noodles at 300F for 20 to 30 minutes (if the sunflower seeds
aren’t already roasted, you can toast them at the same time).

Dressing:
½ Cup vegetable oil
3 Tablespoons vinegar
3 Tablespoons sugar
1/8 teaspoon salt and pepper
Flavor package from soup
2 teaspoons soy sauce

Mix together and toss with the salad mixture.  Add toasted noodles and
sunflower seeds right before serving.

Chocolate Chip Pecan Cheesecake Ball

16 ounces softened cream cheese (2 packages)
8 oz. butter (2 sticks)
1 ½ Cup miniature chocolate chips
½ Cup powdered sugar
½ cup brown sugar
1 Cup chopped pecans

Combine cream cheese, chips and sugar, mixing well. Line desired mold
with plastic wrap and press mixture into pan. Chill overnight. When
ready to serve turn onto serving plate and serve with graham crackers.