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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: butter (Page 1 of 12)

Instant Pot Macaroni and Tomatoes

July 10, 2023 / / 0 Comments

Based on what I could remember of the way Mother made these, plus my own tweaks:

Servings: 6-8

Ingredients:

16 oz of uncooked pasta (I used large elbow macaroni)
28 oz diced tomatoes (petite, regular, however you like them)
4 Tbsp unsalted butter
1 Tbsp (3 cubes) chicken or beef bullion
1 tsp garlic powder
salt and pepper to taste
4 cups water
OPTIONAL: 10 oz can of Rotel (I used Original – No Salt Added)
OPTIONAL: 1 or 2: 11.5 oz can of tomato juice (I like mine to be a little more ‘saucy’)

Instructions:

Place all ingredients into your instant pot. Stir and pat down noodles so they are all covered by liquid.

Lock lid on and set to 4 mins high pressure.

Quick release when finished.

Remove lid and stir. Serve immediately.

Make this your own by tweaking spices, bacon fat or margarine instead of butter, adding a tad of brown sugar (I’m told some folks like this sweetened?), or whatever else you like. My mother makes this in a dutch oven on her stove top and adds ground beef in hers.

Alfredo Sauce

March 27, 2014 / / 0 Comments

Nicki’s note: This is without a doubt the easiest and one of the tastiest recipes for Alfredo sauce I’ve made over the years. (and it does not have cream cheese!) Anyways, I’m re-posting this because it’s a recipe I use often, and … well, this is my site and I feel this recipe deserves some love. 🙂

I suggest making it as close to the recipe as possible. I add roasted garlic and a dash of white pepper to mine and it’s divine!

Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. The key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Coca Cola Cake

March 23, 2013 / / 3 Comments

Also known as: Double Chocolate Coca Cola Cake or Texas Sheet Cake

Recipe Source: Unknown — this recipe has been around for many years, I found this recipe on Facebook.

Ingredients:

Cake:
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

Note: I’ll likely use sweet milk instead of buttermilk, because I think that is how my mother always made this cake and hers was always so delicious!

Christmas Butter Cookies

September 8, 2008 / / 2 Comments

Recipe Source: Denay Davis, Cooking with Denay

Ingredients:

1 cups butter, softened
2/3 cup sugar
2 egg yolks
1 teaspoon almond extract
¼ teaspoon salt
2 ½ cups sifted cake flour
1 ¼ miniature chocolate morsels

Directions:

Preheat oven to 375 degrees

Cream butter and sugar until fluffy (about 12-15 minutes)
Add egg yolks an extract and beat well.
Stir flour and salt together.
Add flour to egg and sugar mixture.
Dough will be soft.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator.
Roll dough out to ½ inch in height
Cut dough with 3 inch round cookie/biscuit cutters
Place on ungreased cookie sheet
Bake at 375 degrees for 8-10 minutes or until delicately browned on edges.
Makes 3 -3½ dozen.

Cherry Glaze

December 27, 2007 / / 0 Comments

This recipe (I think) came by way of my grandmother on my father’s side. This is my dad’s favorite holiday treat, and I know once my daughter tries it, it will become hers too! (that child LOVES cherry dishes!)

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Carolyn Burton, Forestdale, AL

This is a layered dish.

First layer:

2 cups crushed graham crackers
1/4 cup melted butter or margarine

The easiest way I’ve found to crush the crackers, put them in a large ziplock bag and roll over pressing down with a rolling pin.

Combine butter and crackers and press into a 9×13 baking or casserole dish.

Second layer:

8 ounce package cream cheese
1 cup sugar

Whip cream cheese and sugar together and pour on top of graham cracker cracker crust.

Third layer:

3/4 cup chopped nuts (pecans usually work best)

Pour nuts onto cream cheese and sugar layer.

Fourth layer:

1/2 pint whipping cream (optional — I honestly think it tastes and looks better without this!)
1 can cherry pie filling

Pour filling on top of nuts layer and smooth out. Refrigerate then serve. To store, cover and refrigerate.

No-Bake Cookies

December 27, 2007 / / 0 Comments

Note: Also called “Unbaked Cookies”

These are a bit tricky to make … not so much in the mixing of ingredients, more in forming the cookies themselves. These take a bit of practice and patience — and it helps if you make them on a day that the air is dry! (moisture in the air makes them take longer to dry/set)

This recipe came from my grandmother. I don’t know where she got it, but my mother used it all of my life. They are really easy to mix up, and spooning them out into ball-like shapes (or “heaps” LOL) takes a bit of practice.

The great thing about these cookies are: it doesn’t care how bad you think they look, they still taste great!

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
3 cups uncooked oatmeal
1 cup coconut
6 tablespoons (unsweetened) cocoa powder
1 teaspoon vanilla
1/2 cup nuts

Directions:

Combine sugar, butter and milk in saucepan and bring to a boil. Boil 3 minutes. Combine all other ingredients in a large bowl. Pour hot mixture over and mix well. Drop onto a large sheet of wax paper using tablespoons.

Cookies are best stored after they have “set” (dried completely and are not sticky anymore).

Sand Tarts

December 27, 2007 / / 0 Comments

This is my daughter’s favorite holiday treat! I’m not sure exactly where the recipe came from, but my grandmother used it for years, then my mother used it as long as I can remember, and now it’s been passed down to me. 🙂

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: my grandmother, by way of my mother

Ingredients:

1/2 lb butter
1 cup chopped nuts
2 cups flour
2 teaspoons vanilla
5 tablespoons powdered sugar

Directions:

Sit powdered sugar to the side in a large bowl. Mix all other ingredients. Roll out dough into 1″ balls onto ungreased cookie sheet.

If dough is too sticky, add 1 tablespoon more flour.

Bake 325-375 degrees F for about 30 minutes or until golden brown around edges. Check the bottom to make sure you don’t burn them!

When cookies are done, let cool enough so you can handle them; then proceed to roll each in powdered sugar, making sure to tap off loose sugar with your fingers.

Nicki’s Note:

For best results, use real butter instead of margarine. Also, for the chopped nuts, I use pecans. Walnuts are also a good choice, but I think pecans have a sweeter taste and really compliment the cookie. For the vanilla, I use “heaping teaspoons” because I like mine to have a bit more than the recipe calls for.

Butter Cookies

December 26, 2007 / / 9 Comments

This is probably my brother’s and my husband’s favorite holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the sheet of paper that my mother has bearing this recipe:

As you can see, there are some conversions out to the right-hand side, those are what my mother uses for a “home-sized batch”. (I believe the larger measurements were for when they were making them at the school)

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup butter/margarine
1 cup sugar
1 egg
1-1/3 teaspoons vanilla (I use 1-1/2 teaspoons of REAL vanilla, but use your best judgment for your taste!)
2-2/3 cups all-purpose flour

Sprinkles, nonpareils, and any other desired cookie decorations (optional)

Directions:

Mix sugar and butter until well-blended. Add egg and vanilla. Add flour slowly, a little at a time. Roll out onto a greased or non-stick cookie sheet. Decorate if desired, then bake 10-12 minutes at 375-400 degrees F until done — color will be a golden or light brown around the edges.

Hint: Check the bottom of a cookie to make sure they don’t burn!

Nicki’s Note:

It’s best to form about a 1″ ball and flatten a bit with your palm. My grandmother would use a fork to create ridges in the center of the cookie (for holding cookie decorations). Use your best judgment according to how or if you’ll be decorating. 🙂

Jules’ Homemade Tomato Soup

September 12, 2007 / / 0 Comments

Recipe Source: Everydaymommy.net

Ingredients:

2 cans (28oz) whole tomatoes or homegrowns
1-2 cans (14oz) beef or chicken broth
1 small yellow onion, finely diced
1-2 tbsp olive oil
1 cup Half & half
1/2 stick butter
1/2 tsp sugar
House seasoning to taste *

Directions:

In large soup pot saute diced onion in olive oil over medium heat till tender. Season with house seasoning to taste.

Blend the whole tomatoes in a blender until just smooth, only a few seconds. You’ll want a slightly lumpy consistency. Pour tomatoes into soup pot. Add broth to pot to a pleasing consistency. If you prefer a thicker soup add 1 can broth. If a thinner soup add 2 cans broth. Season again with house seasoning to taste. Simmer 10 minutes to allow flavors to combine.

Add half & half, sugar and butter. Stir well as butter melts. Simmer another 20 minutes. Serve with grilled cheddar cheese on rye bread. Yum!

* House seasoning is equal parts kosher salt, black pepper and garlic powder.

Laurie Colwin’s Gingerbread

August 21, 2007 / / 3 Comments

Recipe Source: Home Cooking by Laurie Colwin, care of Marisa McClellan of Slashfood.com

Directions: (all parenthetical notes belong to Colwin)

1. Cream one stick of sweet butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350 degrees for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw and cool on a rack.

Marisa’s notes:

I used a fairly shallow 9 inch round cake pan and had a mess all over my oven. I think next time, I will use a deeper, square 9 x 9 pan. Also, in my oven, which runs fairly true to temperature, this cake took nearly an hour to bake. I don’t know if that had something to do with my choice in baking vessel, but don’t be discouraged if it takes far longer than her instructions indicate.

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