PLUM CAKE

Another great recipe from our Senior Marketing Specialist, Michele Hall. I've made this many times since Michele shared it with me - it's especially good during the holidays! Thanks, Michele!

Plum Cake

Michele Hall, Abilene, Texas

Mix #1 - Mix these together first:

2 cups sugar

3/4 cup oil

3 eggs

2 small jars Plum baby food

2 tsp vanilla

Mix # 2 - Now, mix these:

2 cups flour

1/2 tsp salt

1/2 tsp soda

1 tsp cinnamon

1 tsp cloves

1 tsp red cake coloring

Now, Mix #1 & #2 together.

Pour into a greased and floured bundt pan, Bake @ 350 degrees for approximately 1 hour.

Glaze:

1 cup powdered sugar

Juice of 1 lemon

Mix together and pour over hot or warm cake

Happy Holidays!

Saundra

Martha Washington Candy

This recipe has been around for a very long time - I remember my mom making it for us when I was a child. You can never go wrong with this candy for the holidays.

Martha Washington Candy

From the Files of Saundra Carriker

2 boxes powdered sugar

1 stick butter, melted

1 can Eagle Brand Milk

1 lb coconut

1 lb pecans

1/2 tsp vanilla

1 pkg semi sweet chocolate chips

1 block paraffin

white melting chocolate (about 1/2 a package)

Mix the powdered sugar, butter, Eagle Brand Milk, coconut, pecans, vanilla. You may have to get your hands into the mixture and mix it real good - it will be thick.

Once mixed real good, coat your hands in butter and roll into 1" balls (some people prefer to make them larger). Set them onto wax paper. Once you've rolled all of the mixture, melt the semi sweet chocolate chips and the paraffin together.

Using either toothpicks or a dipping utensil, dip each of the balls into the chocolate mixture to coat. Once you've dipped all of the balls into chocolate, melt the white chocolate and drizzle over the candies.

These freeze well if you want to make a couple of weeks before you're going to serve them. These also make great gifts in a pretty Holiday tin.

Happy Holidays!

Saundra

Soft Peanut Patties

Pat and I were married October 19, 1974 in Elmdale Baptist Church. Pat is from Trent originally and his family had a little piece of land in Trent and that's where Pat and I lived for the first 4 years of our marriage. It was a very small house, but I remember the very first Christmas - I had candy and goodies all over the place!!! This recipe is one of the very first things that I made. I got the recipe from my mom, Louise Lambert - she used to make these for us and they were so good!!! I hope you enjoy these as much as we always have.

Soft Peanut Patties

from the files of Louise Lambert, Tuscola, Texas

2 cups raw peanuts

3 cups sugar

2/3 cup White Karo

1 cup canned milk

1 tsp. vanilla

2 T Butter

Mix all together, cook until soft ball forms in cold water. Add red food coloring, enough to make it pink (Probably 3 or 4 drops). Beat until thick. You will have to spoon these up quick once they turn dull and get thick. Drop desired size on wax paper.

SWEET POTATO CASSEROLE

OOOOPS, YA'LL!!!! I got so caught up in cooking yesterday that I did not post a recipe for you. SO.....here's the recipe for the best sweet potato casserole - my sister Donna has shared it with me. I really think it was one of the tastiest dishes I served yesterday!!! Make it soon and let me know if you enjoy it as much as my guests did!!!

SWEET POTATO CASSEROLE

From the Files of Donna Haile, Abilene, Texas

2 lg cans (29 oz) Yams

1 cup sugar

1/2 cup melted butter

2 eggs, beaten

1 Tablespoon vanilla

1/2 tsp cinnamon

1/2 tsp sale

Drain potatoes, mash, mix the next 6 ingredients and pour into 9x13 pan, then add topping:

Topping:

1 cup brown sugar

1/3 cup melted butter

1/3 cup flour

1 cup pecans

Mix, sprinkle on top:

Bake @ 350 degrees for 35 minutes; cover with miniature marshmallows, heat until brown.

Happy Cooking!

Saundra

SWEDISH CHRISTMAS COOKIES

This recipe is from Jeanenne Nichols. Mrs. Nichols was a Kindergarten teacher at Bowie Elementary when my son, Jet Paul Carriker, was in elementary. However, Jet was not in her class - he was in Ms. Martin's class. BUT.....it didn't matter whose class you were in when it came to Mrs. Nichols - she treated everyone with the same love and care and was so generous to share this recipe with all of the moms. I'm entering it into this blog just as she wrote it 25 years ago when Jet brought it home - in her words:

Swedish Christmas Cookies

Jeanenne Nichols

350 degrees

12-15 minutes

1 pound butter

1 pound granulated sugar......cream together

5 eggs beaten well

2 pounds of All Purpose Flour (8 cups)

1 teaspoon baking powder

Roll out dough with rolling pin. Cut with cookie cutters.

In 1949 I entered Public School Kindergarten in Kansas City, Kansas (now called Shawnee Mission, Ks.) I went to Roseland Elementary and this is the recipe from their cafeteria. I made these same cookies.....oooops how many many years ago?.....when I was in Kindergarten.

Enjoy!!!!

Thanks Mrs. Nichols. I've made these many times since you sent this recipe home with Jet - they're wonderful!!

Happy Cooking and Happy Holidays!

Saundra Carriker

PEANUT BRITTLE

The following recipe goes back to when I was in middle school, and believe me.....that was a long time ago! I would go over and spend a lot of time in Merkel with my great friend, Jan Beasley. Her grandad lived next door to her and was making Peanut Brittle one day - He would cook this brittle and have a table sitting out in the garage where he would pour the brittle onto cookie sheets - his philosophy was that it cooled quicker out in the garage - and then, of course, we had to "test" it for him. It was always wonderful. This is the best recipe for Peanut Brittle - you won't want another one after you try this one. Jan, thanks so much for sharing this recipe with me years ago - such great memories!

PEANUT BRITTLE

From the Files of Saundra Carriker

Originally obtained from "Daddy Mac", Merkel, Texas

(Grandad to my best childhood friend, Jan Beasley Barnhart)

3 cups white sugar

1 cup Karo

1/2 cup water

3 cups raw peanuts

3 tsp butter

1 tsp salt

2 tsp soda

Boil sugar, Karo & water good, then add peanuts and stir continuously, cook till brownish gold or 300 degrees, or hard crack.

Take from fire. Add butter, salt, soda, pour onto buttered cookie sheet (you may have to use a couple sheets). Break after cooling.

Happy Thanksgiving!

Saundra

MORE RECIPES FROM EMPLOYEE LUNCHEON

Below you will find more recipes from our Employee Luncheon last week - these are all delicious recipes - hope you try them!!!

Cherry Blueberry Bars

Submitted by Tom Vodak, eMedia Manager

Prep time 15 min Cook Time 25 min Ready in 40 min

Ingredients1 box Betty Crocker Wild Blueberry Muffin Mix

1 can Cherry Pie Filling

½ cup plain (or flavored) yogurt

(Canola Oil – Water - Eggs as per muffin mix box instructions)

Preparation
1. Place Blueberry Muffin Mix in mixer bowl and add yogurt plus eggs, water and canola oil as per box instructions.
2. DO NOT OVERMIX.
3. Fold in blueberries from the muffin mix box.
4. Spread batter into prepared 11x7 cake pan.
5. Spoon cherry pie filling over batter in diagonal stripes.
6. Place pan in oven, bake at 400 degrees for 20-25 minutes or until done.

Nutritional Info:

1 serving

189 Calories

3 grams Protein

34 Carbohydrates

5 grams Fat

1.1 grams Saturated Fat

15 mg Cholesterol

0.4 Fiber

"Sandy Pudding"

Submitted by Jake Templeton

KTAB Morning Technical Director

My dessert is called "Sandy Pudding". It's super simple and quick to make which makes it perfect for a last minute potluck item. The amounts of the ingredients can be played with to fit your specific taste. It also works with brownies for the Pecan Sandies and chocolate pudding instead of cheesecake pudding, the process is the same when you make them.

Requirements:
9x9 Baking Dish
2 cups milk
2 boxes of instant Cheesecake Pudding
1 pack of Pecan Sandies
1 tub of whipped topping

1)In a 9x9 baking dish crush up Pecan Sandies cookies until the crumbs and bits cover the bottom enough for your liking. Don't crush them up too fine, you'll want to leave some texture from the cookies.

2)Make 2 boxes of instant cheesecake pudding in a separate container following the quick set instructions. Allow this to set up for 5 min. before dumping it out of its container and onto the cookie bits in the 9x9. Spread evenly while trying not to mix the cookies into it.

3)Evenly spread your tub of whipped topping on top and garnish the top with a sprinkling of cookie crumbs for look.

4)Allow to set overnight for best results or eat immediately if you lack the time or patience.

Cherry Pie
Submitted by Dana Bailey

This recipe is so easy...I almost hate to post! BUT it is delicious!!!!

Pillsbury Pie crusts.......(50 cent coupon from Big Country Homepage)

1 - 2 cans of cherry pie filling...depending on how cherry you want it.

Place 1 pie crusts in pie plate

Pour cherry filling into pie crust.

Add 2nd pie crust on top.

Pinch top crust over bottom crust. Flute edges.

Bake 425 for 35 minutes. I check after 15 minutes to make sure edges are not cooking too fast. If they turn brown quicker.....I take strips of foil and place over edges...then finish baking.

Total cost for this delicious pie......$3.00

Amazing!!!


Dana Bailey
Regional Sales Assistant
KTAB KRBC TV

The next two recipes were submitted by Bruce Campbell - Bruce has been in the media business for many years, and from the looks of it, he has also spent a fair amount of time in the kitchen! These were wonderful! Enjoy.

BUTTERMILK PIE

Submitted by Bruce Campbell

KTAB-TV, KRBC-TV, BCHP - Marketing Specialist

½ c butter 1 1/3 c buttermilk
3c sugar 1 tsp lemon extract
6 eggs, beaten 2 ½ Tbsp flour
2 unbaked pie shells

Mix & pour into shells; bake at 400 for 45 minutes

MILLION DOLLAR APPLE PIE

Submitted by Bruce Campbell

KTAB-TV, KRBC-TV, BCHP - Marketing Specialist


2 c flour ½ tsp nutmeg
¾ c shortening ¼ tsp salt
1 tsp salt 1 c dark brown sugar
5 – 7 Winesap apples ½ tsp vanilla
1/3 c flour 1 Tbsp lemon juice
½ c sugar ¼ - ½ c butter
1 ½ - 2 ½ tsp
cinnamon

Combine in bowl the first 3 ingredients. Cut with kitchen knives until blended into fine crumble particles. Add 4 – 6 tablespoons water while tossing flour mixture with fork; stop. Divide dough and push with hands into pie crust.

Slice and pare apples in pan. Combine next 5 ingredients & pour over apples. Add brown sugar, vanilla & lemon juice & dot top with butter. Cover with top crust; pierce top. Put foil on rim of crust until last 10 minutes of baking. Bake at 425 degrees for 35 – 40 minutes.

Chocolate Dr. Pepper Cake

Can't wait to try this one, ya'll!!! Maxanne Little, one of our Local Account Executives is a great mom and cook as well. We have so many talented people at our stations and Maxanne is right up there at the top. Thanks for sharing, Maxanne.

CHOCOLATE DR. PEPPER CAKE

Maxanne Little

2 c flour
2 c sugar
1 c butter
3 T cocoa
1 c Dr. Pepper
1/2 c buttermilk
2 eggs, beaten
1 t baking soda
1 1/2 c miniature marshmallows
1/2 c toffee bits
1 t vanilla

Stir together flour and sugar. Heat butter, cocoa and Dr. Pepper to boiling point; pour over sugar mixture.
Combine remaining ingredients; add to sugar mixture; mix well. Batter will be thin.
Pour into greased and floured 9X13 pan; bake 30 minutes at 350 degrees.

Frosting

1 c butter
3 T cocoa
6 T Dr. Pepper
16 oz powered sugar, sifted
1 t vanilla

Combine butter, cocoa and Dr. Pepper; heat to boiling; pour over sugar.
Blend until smooth; add vanilla. Pour over cake while hot. Cool completely.

Neiman-Marcus Bars

This is easy AND delicious! That's what we love, right? I've made this for Sunday lunches, for football players, for Christmas and every other holiday! Sometimes you just CRAVE them - you will love this recipe if you don't have it already.

NEIMAN-MARCUS BARS

From the Files of Saundra Carriker

1 yellow cake mix

1 stick butter, melted

1 egg

1 lb. box powdered sugar

2 eggs

8 oz cream cheese

1 c coconut

1 c pecans

Mix together cake mix, butter and 1 egg. Pat in a 9x13 inch pan. Cream eggs, powdered sugar, and cream cheese together. Mix in coconut and pecans. Pour over cake mixture and bake at 350 degrees for 45 minutes. When completely cool, cut into 24-30 small bars and serve. Yum-Yum!!!

Happy Cooking!

Saundra Carriker

Cindi's Banana Pudding

Marian brings this Banana Pudding to just about every luncheon that we have at the stations - and WE LOVE IT!!!! Marian is our Traffic Manager and keeps all of us in line!! Thanks, Marian, for always bringing the banana pudding......and thanks! for putting up with us!

CINDI'S BANANA PUDDING

Submitted by Marian Zett

Instant Vanilla Pudding (5.1 oz)

2 cups milk

Cool Whip (1 pound)

5 large bananas

Nilla wafers (12 oz box)

Directions:

Mix pudding & milk with blender for 2 minutes. Slowly add cool whip until blended. Layer with bananas and nilla wafers. Refrigerate until served.

Feeds 12 or so.

Happy Cooking!

Saundra

GRANDMA KATIE'S ANDES MINT COOKIES

Laura Kellerman is our eMedia Content Manager at bigcountryhomepage.com and is quite talented in the kitchen as well! She says that these cookies are always a hit at Christmas and some of her friends request them for their birthdays. Thanks, Laura.

GRANDMA KATIE'S ANDES MINT COOKIES

Submitted from the files of Laura Kellerman

3/4 c butter

1 1/2 c brown sugar (I've also used white sugar)

2 T water

12 oz bag chocolate chips

2 eggs

2 3/4 c flour

1/2 tsp salt

1 1/4 tsp soda

2 boxes Andes mints

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Cool for about 10 minutes and add two eggs. Combine dry ingredients, then mix all together and chill dough for about an hour. Roll into 1" balls and place on greased cookie sheet.

Bake at 350 degrees for 10-12 minutes. Don't overbake!! Remove from oven and place an Andes mint on top of each cookie. Once it gets melty, swirl with a butter knife.

These freeze well!

Happy Cooking!

Saundra

Haystacks

Haystacks

from the Recipe Files of

Saundra Carriker

*This is a great treat that's easy to make and great to put in a tin for a gift - or put it on a tray with other goodies - either way, you can't go wrong....and best of all, it's easy!

2 cups semisweet chocolate chips

2 cups butterscotch chips

1 12-ounce can of cocktail peanuts

5 ounces chow main noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Store covered in the refrigerator. Should make about 24.

Happy Cooking! Happy Holidays!

Saundra

Holiday Recipes

Nothing is more exciting than the Holidays and the smells of something fresh baking when you walk through the door at home. So, this year I am going to post a Holiday Recipe every day beginning tomorrow until December 23. This is your opportunity to hopefully come across a new recipe that you may possibly use every year - and you found it right here on bigcountryhomepage.com!

Every day from November 19 until December 23 I will post a favorite holiday recipe that either I have cooked or baked, or a favorite recipe from a co-worker, friend, or relative. They will all be favorites and promise to help you create a memory or new tradition in your home.

So.....log on every day and check us out - you'll be glad you did!

Happy Cooking!

Saundra

Mexican Stuffed Shells

I have to tell you that this is a recipe that I came across in a doctors office when I was pregnant with my first son - and he is almost 30!! Can you believe it? It is so easy to make and great on a chilly Fall night. Hope you like it.

MEXICAN STUFFED SHELLS

12 pasta stuffing shells, cooked and drained

1 pound ground beef

1 jar (12 oz.) medium or mild picante sauce

1/2 cup water

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies, drained

1 cup (4 oz.) shredded Monterey Jack Cheese

1 can (2.8 oz.) Durkee French Fried Onions

Brown ground beef; drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can French Fried onions; mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8x12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

Takes about 15 minutes to prepare this dish and it serves 6.

Happy Cooking!

Saundra