Pecan Pie

Ingredients:

3 eggs
½ cup sugar
1 cup white Karo syrup
1/8 tsp. salt
1 tsp. vanilla
½ cup butter
1 cup chopped pecans

Directions:

Mix all the ingredients, except the pecans, together in a sauce pan until it is all melted. Pour into a pie shell and then put pecans on top evenly. Pat down just a little bit with a fork. Bake at 400 degrees for 15 minutes and then reduce heat to 350 degrees for around 30 minutes more.

Enjoy! Pin It

Coconut Cream Pie

Make the pie the night before it is to be served.

Ingredients:

2 cups milk (1 or 2 %)
1 cup sugar
1 pinch salt
4 Tbsp. cornstarch
4 egg yolks
½ cup milk
1 tsp. vanilla
1 cup baker’s coconut
1 Tbsp. butter
Extra coconut to garnish

Directions:

Mix milk, sugar, salt and cornstarch in a saucepan. Cook on medium heat and let come to a boil for a couple of minutes. Take a little of the mixture out of the saucepan and pour into 4 beaten egg yolks and ½ cup milk. Put back into the original sauce mixture and cook for 2 more minutes. Add vanilla, coconut and butter then pour into a cooled pie crust. The pie will need to set overnight in the refrigerator.

Top with whipped cream or cool whip once the pie is complete cold or right before it is ready to be served. Toast the coconut and sprinkle on top of the whipped cream. Pin It

Chocolate Cream Pie

Make the pie the night before it is to be served.

Ingredients:

3 cups milk
3 Tbsp. cocoa
4 Tbsp. cornstarch
1 ½ cups sugar
1/8 tsp. salt
3 egg yolks
1 tsp. vanilla
1 Tbsp. butter

Directions:

Cook milk, cocoa, cornstarch, sugar, and salt in a sauce pan on medium heat until it comes to a boil. Add about ½ cup of the cocoa mixture to 3 beaten egg yolks. Then put the egg mixture back into the original cocoa mix. Cook for another 2 minutes and then add 1 teaspoon vanilla and 1 tablespoon butter. Pour into a cooled pie shell.
The pie will need to set overnight in the refrigerator

Top with whipped cream either when the pie is completely cold or right before you are ready to serve the dessert. Pin It

Caramel & Chocolate Rice Krispies (NEW!)

Thank you Rochelle for reminding us about these wonderful treats and thank you Heather and Meg for the photos.

Ingredients:

10 ¼ cups rice krispies
2 - 10 ounce bags of marshmallows
6 Tbsp butter
Caramel
Dipping Chocolate

Directions:

Make the rice krispies like usual. This recipe simply doubled the typical recipe minus a little of the rice krispies. Therefore, melt the butter and marshmallows over low heat until smooth. Take off heat and add the rice krispies. Pat the mixture into a greased 9 x 13 inch pan. Melt the caramel in the microwave and pour over the top. It doesn't need to be too hot, but warm enough that it will spread smoothly. Smooth around so that there is about 1/8 inch of caramel over the entire pan. Let cool completely. Gradually melt the dipping chocolate in the microwave at 30 second intervals, stirring in between each interval. Cut the krispies into squares. Dip the rice krispies into the chocolate on the opposite side of the caramel then let dry chocolate side up on waxed paper.

Enjoy!

Check your local candy store for caramel that comes in a large block. Ours was a five-pound block that costs about $24. With that amount of caramel around the treat making is limitless.

Don't you want a plate of these gorgeous and scrumptious treats?

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Pumpkin Pie Cake Squares

Ingredients:

Cake:
     1 package yellow cake mix (reserve 1 cup for topping)
     ½ cup butter, melted
     1 egg, beaten

Filling:
     1 can of pumpkin, for a single pie (Libby’s)
     2 beaten eggs
     2/3 cup evaporated milk
     1 ½ cups sugar
     1 tsp. ground cinnamon
     ½ tsp. salt
     ½ tsp. ground ginger
     ¼ tsp. ground cloves

Topping:
     1 cup cake mix (reserved)
     ½ cup brown sugar
     1 tsp. cinnamon
     ¾ cube butter

     Whipped cream

Directions:

Set aside 1 cup of the yellow cake mix.  Mix together the remaining mix with the melted butter, and the beaten egg.  Mix well and then pat into a 9 x 13 inch pan that has not been greased (or in this case two eight inch cake pans).  Mix together the can of pumpkin, 2 beaten eggs, evaporated milk, sugar, cinnamon, salt, ginger and cloves. Pour on top of the cake mix in the pan.  Mix together the cake mix that was set aside with the brown sugar, cinnamon and ¾ cube of butter until it is crumbly. Sprinkle on top of the pumpkin mixture. Bake for 1 hour at 350 degrees. It should look similar to custard.

Put whipped cream on top before serving.

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Muffin Tin French Toast (NEW!)

Ingredients:

1 loaf of thick French Toast bread
6 eggs
¾ cup milk
1 ½ teaspoons vanilla
¾ teaspoon cinnamon
Dash of nutmeg

Directions:

Cut the bread into little squares and arrange on a cookie sheet. Bake in a 250 degree oven for 15 to 20 minutes until dry and a little crispy. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Mix bread cubes into the egg mixture. Spray a regular muffin tin with olive oil or pam. Scoop the bread cubes into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown. While the French Toast in baking mix up a batch of Homemade Syrup to drizzle over the top. Once the French toast is done, remove from muffin tins and place on wax paper until ready to serve.

Yummy!

Recipe for Homemade Syrup

Ingredients:

1 cup sugar
½ cup buttermilk (or 1/2 cup milk with 1 tsp. vinegar)
¾ cup butter
1 Tbsp. white Karo syrup
½ tsp. baking soda
1 tsp. vanilla

Directions:

Boil for 5 minutes in a good sized sauce pan. Remove immediately from heat and then add 1
teaspoon vanilla.

Great on pancakes, waffles or on top of a carrot cake. To top the cake, punch holes in the top of the cake then pour over the top.

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Taco Salad

Ingredients:

1 ½ lb. ground beef
¾ cup ketchup
¼ cup water
Salt and pepper to taste
Fritos
Lettuce
Tomatoes
Onions
Cheese
Sour cream

Directions:

Cook ground beef until brown. Then add ketchup and water. Let simmer for about 30 minutes, stirring occasionally. Add salt and pepper to taste.

Pour this over the Fritos on a dish plate and then top with other ingredients.


Serve with your favorite chips and salsa! Pin It

Spaghetti

Ingredients:

1 ½ lb. ground beef
1 package Lawry’s Spaghetti Seasoning
3 - 8 ounce cans of tomato sauce
1 can of tomato soup
1 can water
Spaghetti noodles, cooked

Directions:

Brown the hamburger meat in a medium pan.  Salt and pepper as the meat is cooking.  Once the meat is done add Lawry’s Spaghetti Seasoning.  Stir well and then add tomato sauce, tomato soup and water. Let simmer.

Pour over spaghetti noodles.

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Magic Bars (NEW!)

Ingredients:

1 ½ cups corn flake crumbs
½ cup sugar
½ cup melted butter
1 cup milk chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
¾ cup chopped macadamia nuts
1 can sweetened condensed milk

Directions:

Stir together the corn flakes, sugar and melted butter in a 9 x 13 inch pan.  Press the mixture evenly and firmly to the bottom of the pan with the back of a spoon to make a crust.  Layer the chips, coconut and nuts evenly over the crust.  Pour sweetened condensed milk evenly over the top.  Bake the bars at 350 degrees for 25 minutes or until the edges become slightly browned. Cool completely before cutting into the bars.

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Cheese & Corn Enchiladas (NEW!)

Ingredients:

4 to 6 chicken breasts, cooked or 2 rotisserie chickens, cut up or shredded
12 flour tortillas
1 Tbsp. Butter
¾ cup onion, chopped
1 - 4 ounce can of green chilies
2 Tbsp. Butter
¼ cup flour
¼ tsp. salt
¼ tsp. cumin
2 ½ cups or more of chicken broth
1 cup sour cream
2 cups jack cheese, shredded and divided
1 can of corn, drained or 1 bag of frozen corn (about 1 ½ cups)

Directions:

Wrap the tortillas in foil and heat in the oven just to get warm. In a pan, saute the onions, and green chilies in 1 tablespoon of butter. In another pan, make a rue by melting 2 tablespoons butter over medium heat. Slowly stir in flour, salt, cumin and stir until the mixture is thickened and the flour is cooked. Slowly add in the chicken broth. When this is mixed and thickened (do this slowly) add the onion mixture. Add the sour cream and 1 cup of the jack cheese. Add the drained can of corn. Spread some sauce in the bottom of a 9 x 13 inch pan. Put some sauce into the cut up chicken just to moisten a little, before rolling into tortillas. Top enchiladas with the rest of the sauce and the cheese. Warm the enchiladas in a 350 degree for 35 minutes.

Top with Mango Salsa on page 20 of the cookbook.

*If you aren't a big fan of onions, try reducing it to ½ cup.

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Rolo Cookies (NEW!)

Ingredients:

     1 package Devils Food Cake Mix

     1 package of Rolos, individually wrapped

     2 Tablespoons of flour

     2 eggs

     1/2 cup oil

     sugar

Directions:

 

Mix the cake mix with the flour, eggs and oil.  Roll each unwrapped rolo in the cookie dough.  Lightly roll the cookie in sugar.  Bake at 350 degrees on a greased cookie sheet for 8 to 9 minutes or until they just start to crack.  They will flatten.  Cool on waxed paper because if placed on a wire rack the carmel might seep through the spaces.

Makes 3 dozen.

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Coconut Cranberry Chews

Ingredients:

     1 ½ cups butter, room temperature
     2 cups sugar
     1 Tbsp. grated orange peel
     2 tsp. vanilla
     1 large egg
     3 ¼ cups flour
     1 tsp. baking powder
     ¼ tsp. salt
     1 cup cranberries
     1 ½ cup coconut

Directions:

Beat together butter, sugar, orange peel and vanilla until smooth.  Beat in egg. In a large bowl, mix flour, baking powder, and salt.  Add to the butter mixture and mix together.  Then add cranberries and coconut.  Spoon the batter onto a cookie sheet and bake at 350 degrees for 11 to 15 minutes.

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Sugar Coated Peanuts

Ingredients:

     3 cups cocktail peanuts
     2 cups sugar
     1 cup water

Directions:

Place all the ingredients in a large frying pan. Cook on medium heat until the mixture boils and crystallizes. Stir occasionally. Once crystallized spread out on wax paper and let cool.

Put cooled nuts in jars or bags for gifts with a cute bow. Good for every occasion.

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Strawberry Danish Dessert

Ingredients:
     1 package of white or yellow cake mix
     1 package Danish strawberry dessert (Junket brand)
     1 ½ cups of water
     1 can or small bag frozen raspberries or strawberries
     3 cups fresh strawberries, cut up
     1 pint whipped cream
     1 cup powdered sugar
     1 - 8 ounce package of cream cheese

Directions:

Bake half of a cake mix in a 9 x 13 inch pan until golden at 350 degrees according to the directions on the package. Remember that since only have the cake is being cooked it will take less time to bake.

Mix the package of Danish dessert with water in a saucepan. Bring to a boil and cook until thick and glossy (about 1 minute). Add 1 can or bag of frozen raspberries or strawberries, then add about 3 cups fresh cut up strawberries. Mix well.

Whip the cream until stiff then add the powdered sugar and cream cheese. Mix together well and spread on top of the cooled cake.

Spoon the Danish strawberry mixture over the filling and put in refrigerator. Cover until ready to serve.

*The Danish Dessert is sometimes hard to find.  In Utah it can be found at Smith's.  For the rest of us, it can be found online with a search engine.  In bulk, it can be bought on amazon at $16.80 for 12.  There are a few other sites that carry it as well.  No matter what it takes, this cake is definitely worth it!  

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Banana Bread

Ingredients:

     2 cups flour
     ½ tsp. salt
     ½ tsp. baking powder
     1 tsp. baking soda
     1 tsp. cinnamon
     2 cups sugar
     2 cups bananas, mashed
     ¾ cup butter, melted
     2 eggs
     Walnuts, chopped
     Sugar

Directions:

Mix together the flour, salt, baking powder, baking soda, cinnamon and sugar. Hand mix in the bananas, butter and eggs. Put in greased and floured baking pans. Sprinkle with walnuts and sugar on top of the loaves. Bake at 350 degrees for around 50 minutes. Start checking on the bread after it has cooked 40 minutes.

*For this recipe I used smaller loaf pans so the cooking took less time.  Make sure that you keep an eye on the bread because you don't want it to overcook.

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Hummingbird Cake

This is the Hummingbird Cupcake recipe, but done as a cake instead... hmmmm... so good!

Ingredients for the cake:

     3 cups flour
     1 tsp. baking soda
     1 tsp. ground cinnamon
     ½ tsp. salt
     1 cup unsalted butter, melted and cooled
     2 tsp. pure vanilla extract
     2 cups sugar
     3 large eggs
     2 cups mashed ripe banana (about 3 large)
     1 – 8 ounce can crushed pineapple, drained
     1 cup chopped walnuts or pecans (optional)
     1 cup unsweetened desiccated coconut  
     Batch of cream cheese frosting

Directions:

Preheat oven to 350 degrees.  Spray pan with Pam.  In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  In the bowl of an electronic mixer, fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.  Add eggs one at a time.  Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.  Add banana, pineapple, walnuts (if desired), and coconut to the egg mixture.  Mix until combined.   Gradually add in flour mixture to the egg mixture.  Fill the cupcake liners about 2/3rds full with batter.  Bake until golden brown and a cake tester comes out clean, about 45 to 55 minutes.

Cool completely and then frost.

Cream Cheese Frosting Ingredients:

     8 ounces cream cheese, room temperature
     1 tsp. pure vanilla extract
     ½ cup unsalted butter, cut into small cubes, room 

          temperature
     1 lb. powdered sugar

Directions:

Beat cream cheese and vanilla until light and creamy, about 2 minutes.  Gradually add in butter and then the sugar.  Use immediately or refrigerate.  If you do refrigerate the frosting, then it is best to bring the frosting back to room temperature before using.

*We found the desiccated coconut at Albertson's in the section where they carry the brand "It's Delish."  If you can't find any in your area, substitute regular shredded coconut for the desiccated coconut. 

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Barbeque Ribs (NEW!)

Ingredients:

     3 slabs of pork baby back ribs
     1 cup water
     salt and pepper
     Favorite barbeque sauce

Directions:

Place the ribs on a large cookie sheet with sides.  Add the water and cover the ribs with foil.  Put in the oven and steam for 3 hours at 250 to 300 degrees.  When done, remove the juice. Salt and pepper the ribs.  Use favorite barbeque sauce and brush on the ribs. Cook the ribs on the grill. When turning over, brush the ribs again until well coated.  Remove and enjoy!

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Simple Baked Potatoes (NEW!)

Ingredients:

     Potatoes

     Extra Virgin Olive Oil

     Salt and Pepper

Directions:

Wash the potatoes.  Quarter the potatoes and then cut the four pieces in half again.  Put the slices in a bowl and coat with extra virgin olive oil.  Add salt and pepper.  Pour out onto a baking sheet and bake at 400 degrees for 20 to 30 minutes until golden.

Simple, quick and tasty as can be!

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Cookie Dough Truffles (NEW!)

Ingredients:

     1/2 cup butter, softened
     3/4 cup packed brown sugar
     2 cups flour
     1 - 14 ounce can sweetened condensed milk
     1 tsp. vanilla
     1/2 cup miniature semisweet chocolate chips
     1/2 cup chopped walnuts, optional
     1 1/2 lbs. semisweet or milk chocolate candy coating, 

          chopped
        *Another alternative is half milk chocolate

          and half white chocolate mixed together*

Directions:

In a mixing bowl, cream the butter and brown sugar until light and fluffy.  Add the flour, milk and vanilla; mix well.  Stir in the chocolate chips and walnuts.  Shape into 1 inch balls; place on waxed paper-lined baking sheets.  Loosely cover and refrigerate for 1 to 2 hours or until firm.

In a microwave-safe bowl or chocolate melting double boiler, melt candy coating, stirring often until smooth.  If melting in the microwave heat in small intervals of 15 to 30 seconds.  Stir after each interval.  Dip cookie balls in the coating and place on waxed paper-lined baking sheets.  Refrigerate until firm, about 15 minutes.  If desired, remelt remaining candy coating and drizzle over candies.  Store in the refrigerator.

Yield: 5 and 1/2 dozen

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Tortellini Soup (NEW!)

Ingredients:

     1 lb. Italian Sausage
     1 clove Garlic 
     ½ cup dried onion
     5 cups chicken broth
     2 cups carrots, sliced
     1 - 15 ounce can tomato sauce
     1 - 28 ounce can stewed tomatoes
     ½ can kidney beans
     1 lb. cheese tortellini, fresh or frozen
     2 cups zucchini, diced

Directions:

Brown the sausage and then drain the grease. Place in a pot with garlic, onions, chicken broth, carrots, tomato sauce and stewed tomatoes. Bring to a boil, then simmer for approximately 1 hour. Add the tortellini, zucchini, and beans. Cook another 10 minutes or until the zucchini is tender. Serve with Parmesan cheese. Pin It

New Updates for the Cookbook

Since publishing the book at the end of last year, we have found a few new favorites.  For those of you who have the book, check out the link on the right hand side called "PDF Format" under the title "Cookbook Updates."  Here you can download the recipes and then cut and paste them into your book in the lined pages at the end of each section.  As more recipes are added we will add more downloads to this link.  If you don't have the book, don't despair too much, because we will still be featuring new recipes as well as favorites from the book here on Sue's Favorites. Pin It

A New Adventure in Cooking

After years of collecting fabulous recipes and finally producing a cookbook, we venture to take Sue's Favorites to the Web.  We will be featuring recipes from the book as well as some new favorites.  A few of these recipes are family heirlooms and all of them are family favorites.  May our favorites become some of your favorites as we take Sue's Favorites on a new cooking adventure. Pin It