Girlfriends' RECIPE Collection

Click on the picture to see a perfectly readable recipe with a bonus Pink Cloud shake recipe!!  Do you have vanilla ice cream but no chocolate?  Improvise by adding Nesquik powder or any chocolate syrup. This came out of an old Better Homes and Garden magazine my mom bought from the library and I just scanned the page .  I wanted to share it because I thought it was cute--maybe from the 90's?   We've had this shake a lot and even put it in H Kindergarten Cookbook. 

Will fall just get here already? I want to make these...they are so yummy!  *This recipe isn't technically mine.  I wrote it down from a cookbook long ago when I was babysitting but have changed a couple things. 1 c. shortening 2 c. sugar 1 large can pumpkin (approx. 3½ c.) 2 eggs 2 tsp. vanilla 5 c. white flour (I always sub at least 1 c. white wheat flour) 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 2 tsp. nutmeg 2 tsp. cinnamon 2-3 c. chocolate chips Mix sugar and shortening. Add eggs, vanilla and pumpkin. Add dry ingredients.  Mix well.  Add chocolate chips.  I like to use the mini chips so there's chocolate in every bite!  Bake at 350 for 16-18 minutes. Makes 4 ½ dozen . Recipe can easily be halved if you want less cookies (not me!). You can freeze them and they're still so yummy and moist after they thaw.

Inspired by this recipe , I made the following for dinner last night. It was super easy, quick and very yummo! Quick Sweet and Sour Pork 4 or 5 boneless pork chops 1 tablespoon vegetable oil 1 medium green pepper, cut into 1-inch pieces 1 medium onion, cut into thin wedges 1 15 1/4-oz can crushed pineapple in juice 1/4 cup firmly packed brown sugar 1/4 cup white vinegar 2 tablespoons cornstarch 2 tablespoons soy sauce Hot cooked rice (optional) Cooking Directions Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4-inch strips; set aside. Preheat a large skillet over high heat; add oil. Stir-fry peppers and onion in hot oil for 2-3 minutes or until crisp-tender. Remove from pan. Add more oil, if necessary. Add half the por...

Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b...

This is a family recipe from my dad's side. Everyone seems to like at least some aspect of the dessert, even if it's just the crust! Crust 3 egg whites - SAVE the yolks for the filling 1/4 tsp. cream of tartar 3/4 c. sugar Filling 16 oz. Chocolate Chips 1/4 c. light corn syrup 1/4 c. water 3 egg yolks 1 T. Pero (or instant decaffinated coffee) 1 tsp. vanilla 1 c. whipping cream Topping 1 c. whipping cream 2 T powdered sugar (or so, to taste) For the crust: Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until really stiff peaks. This takes about 10 minutes, so just let the mixer go until the peaks form, but watch it so it doesn't go too long and get grainy. Spread into ungreased pie pan.* Pour into the middle and spread it up to form the sides. Bake at 225 for 1 hour. At this point, you can turn off the oven and just let the crust sit there to cool off gradually. It's not in the original recipe to do so, but we fo...

Sorry to be posting oven recipes when it's summer but with the cool weather we had over the past weeks I was eager to warm up the house! My mother-in-law gave me this recipe and she got it from a friend. They are so easy now that I've made them by hand many times! I don't have a bowl mixer of any sort besides my bread machine. I love that you freeze them and just pull out what you want when needed. One batch lasts us 4 to 5 Sunday dinners! The freezing step can also be skipped if you want them the day you make the dough. They are delicious and perfect for Thanksgiving rolls. 2 cups warm water 2/3 cup dry instant milk 1/2 cup butter, softened 1 Tbsp. dry yeast 1/2 cup sugar 1/2 cup dry instant potatoes 1 1/2 tsp. salt 2 eggs 5 to 6 cups flour Mix in order given. Knead or mix until soft and dough is forming a ball. Divide dough in half and roll one into a circle on lightly greased or floured surface. Spread with soft butter and cut with pizza cutter into...

The ONLY banana bread recipe I use. Everyone in the house loves it. 1¼ cups sugar ½ cup butter, softened 2 eggs 1½ cups mashed ripe bananas (3 to 4 medium bananas) ½ cup milk with ½ Tbsp. lemon juice (let sit a few minutes) 1 tsp. vanilla 2½ cups flour 1 tsp. soda 1 tsp. salt Mix ingredients in order until just moistened. Grease loaf pans or line with foil. I use 1 regular size loaf pan and 2 small ones. Move oven rack so that tops of pans are in the middle. Bake at 350 for an hour. Check at 45 minutes and test for doneness with toothpick. The original recipe says: ½ cup buttermilk (instead of my substitute of milk/lemon juice) use 1 loaf pan, 9x5x3 or 2 loaf pans, 8 1/2x4 1/2x 2 1/2.