Butterscotch Brownies

Original Recipe from:  Kim Ashbrook

Kim is one of the many blessings in my life.  She started out a friend of my daughter, and through this blog has become a dear member of The Village.  We share a passion for baking and a quirky sense of humor.  I’m looking forward to spending some time in the kitchen with her.  If she says, “this is good”, I’m a believer.  Enjoy!

Ingredients

2 cups Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 bag Butterscotch Morsels

1/2 cup Butter

2 cups Brown Sugar

4 Eggs

1 teaspoon Vanilla

1 cup Chopped Nuts

Directions

Preheat oven to 350 degrees.  Grease 15x10x1 inch baking pan (Jelly Roll Pan)

In small bowl mix Flour, Baking Powder, and Salt, set aside.

Over warm heat, combine Butterscotch Morsels and Butter until smooth.

Transfer into a large mixing bowl and stir in Brown Sugar.  Let cool for a minute.

Beat in Eggs and Vanilla.

Blend in Flour Mixture.  Stir in Chopped Nuts

Spread evenly into the greased baking pan.

Bake for 30 minutes or until toothpick comes out clean.

Let cool, then cut into squares……Enjoy!

Apple Scotch Cookies

Original Recipe from:  Kim Ashbrook

This recipe comes from the Tennessee branch of The Village Kitchen.  Kim always has the best baking recipes and this one is no different.  Apples, butterscotch and spices all in a cookie.  I ask, what could be better?  My mouth is watering just from reading the recipe.  This one is a “must try”.  Enjoy!

1 1/4 cup packed Brown Sugar

1/2 cup Soft Butter

2 Eggs

1/4 cup Milk

2 cups sifted Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Cinnamon

1/4 teaspoon Cloves

1/4 teaspoon Nutmeg

1 1/2 cup Apples (peeled and diced)

1 cup Chopped Nuts

1 cup Raisins (soak raisins in warm water and drain before using, makes them softer)

1 cup Butterscotch Morsels

Directions

Village Chicken Breasts

Original Recipe from:  Kay Johnson-Tomblin

I created this recipe 10 years ago right after my daughter’s wedding.  The reception dinner had the most awesome chicken breasts and I just had to figure out how they made them.  So, I started experimenting and this is as close as I could come.  Quick, easy, and healthy….and tasty…what a combination!  Enjoy!

Ingredients

4 boneless, skinless Chicken Breasts

1/2 cup Italian Salad Dressing

Italian Seasoned Bread Crumbs

Directions

Baked Macaroni and Cheese

Original Recipe from:  Doris Bowers-Swiger

Macaroni and Cheese is one of the best comfort foods available to us.  Aunt Doris is well known for her recipe and shared it with my mother.  A good variation of this recipe is to add some leftover ham before baking and then you’ve got a main dish sure to please.  Enjoy!

Ingredients

8 ounces Elbow Macaroni

1/4 cup Butter

1/4 cup Flour

1 teaspoon Salt

1/8 teaspoon Black Pepper

2 cups Milk

8 ounces shredded Cheddar Cheese

2 cups diced Ham (optional)

Directions

Preheat oven to 375 degrees.

Cook Macaroni as package directs and drain.  Meanwhile, melt Butter in medium saucepan, remove from heat.  Stir in Flour, Salt and Pepper, blend until smooth. 

Gradually stir in Milk.  Return to the stove burner and bring to a boil, stirring constantly.  Reduce heat and simmer mixture 1 minute.  Remove from heat.

Stir in 1-1/2 cups Cheddar Cheese and the Macaroni (add Ham if desired).  Pour into 1-1/2 quart casserole dish.  Spring the rest of the Cheddar Cheese on top.

Bake in 375 degree oven for 15-20 minutes or until cheese is golden brown.

Scalloped Potatoes

Original Recipe from:  Doris Bowers-Swiger

Aunt Doris is a great cook…which means these Scalloped Potatoes are awesome.  Tasty just the way the recipe states…but even better when you add some leftover ham to the mix, then is just delicious!  Enjoy!

Ingredients

2 tablespoons Butter

2 tablespoons Flour

2 teaspoons Salt

2 cups Milk

6 cups sliced Potatoes

2 cups ham pieces (optional)

Directions

In a large sauces pan, blend flour into melted Butter and Salt.  Add Milk, sliced Potatoes and Ham pieces (optional).  Cover and let simmer 7 minutes. 

Pour into a casserole dish and bake uncovered in a moderate oven (350 degrees) for at least 45 minutes. 

Cherry Chip Cake Balls

Original Recipe from:  Gina Shkoukani

Cake balls are little balls of cake dipped in melted chocolate.  Delicious and decadent are two words that come to mind!  When I saw a picture and was told how easy they are to make, the baker in me just had to give it a try.  Feel free to try any flavor of cake that you want.  I used Cherry Chip because that’s my family’s favorite, and I thought they would taste like chocolate covered cherries….I was right!  The Village Taste Testers are still in awe over these delicacies!  I hope you give them a try, I know you’re going to love them.  Enjoy!

Ingredients

1 Cherry Chip Cake Mix (I used Betty Crocker)

1/2 tub of Butter Cream Frosting (I used Duncan Hines)

1 pound Milk Chocolate bits (from your local cake decorating supply store)

1/4 pound White Chocolate bits

Directions

Honey Mustard Glaze

Original Recipe from:  Snookie Scopas

The first time I had this glaze on a lamb chop, I thought it was the most delectable taste I had ever tasted.  Then Snookie used it on a pork loin and again, absolutely delicious.  Ribs soon followed and, again I was amazed.  The last time Snookie made it he put it on grilled rib-eye steaks, a more fabulous steak I challenge you to find.  I decided to try the glaze on my Easter Ham….it was the Best ham I have ever made!  So far, we haven’t found a meat that this glaze doesn’t work well with.  Give it a try, and let me know what you glazed.  Enjoy!

Ingredients

1/4 cup Honey

1/4 cup Yellow Mustard

1 teaspoon Garlic Powder

Directions

Lamb Chops:  Brush glaze on both sides of each chop.  Grill or broil the chops.

Pork Loin:  Brush glaze on top side of the loin (fat side).  Bake or Rotisserie the pork loin until done.

Ribs:  Brush glaze on the ribs as you would for any other type of sauce.  Bake or Grill the ribs.

Steaks:  Make several passes over the steak with a “knife meat tenderizer”, and then brush glaze on both sides.  Grill or broil the steaks.

Ham:  Glaze ham the last 20 minutes of baking time. 

Fudge

Original Recipe from:  Annie Brown and Lucy Griffin-Bowers

Annie Brown was my grandfather’s sister.  Grandma (Lucy) and Annie were very close.  Every time Grandma would make this fudge she would share a story or two about Annie and the fun they had in their time.  Family recipes like this one always make me remember those stories and the great women in my family.  Make a batch of fudge for your family and tell a story or two of your own….share your memories with your loved ones.  They will thank you and remember those stories fondly!  Enjoy!

Ingredients

18 ounces Semi-Sweet Chocolate Chips

1 pint jar Marshmallow Creme

1/2 pound Butter, melted

1 large can Evaporated Milk

4-1/2 cups Sugar

1/2 teaspoon Salt
2 teaspoons Vanilla
Chopped Nuts (optional)

Directions

In a large mixing bowl, mix Chocolate Chips, Marshmallow Crème, Butter and Salt.  Set aside.

Combine the following ingredients in a large saucepan:  Sugar, Evaporated Milk, and a little of the Butter.  Boil until the mixture reaches a “soft ball stage” when tested in cold water.

Pour the sugar mixture over the Chocolate Chip Mixture and beat.  Add 2 teaspoons vanilla and nuts if you like.  Beat until still enough to pour.

Pour into a greased 13x9x2 inch pan.  Let set until firm, then cut into squares.

Village Spaghetti Sauce

Original Recipe from:  Kay Johnson-Tomblin

I’ve been making this spaghetti sauce for over 30 years.  I used to make it with ground beef, but now make it with Italian Sausage.  This recipe is quick and easy.  Perfect for those evenings when you need something fast, but want great flavor.  It’s really just as easy as opening a jar, but much better!  Enjoy!

Ingredients

1 pound ground Italian Sausage or Ground Beef

1/2 cup diced Onion

2 cloves garlic, minced

16 ounces Stewed Tomatoes

8 ounces Tomato Sauce

3 ounce can Mushrooms (sliced or diced, whichever you prefer)

1 teaspoon Basil

1 teaspoon Oregano

1 teaspoon Thyme

1 teaspoon Parsley

Directions

Brown ground meat, onion and garlic and drain off the fat.  Add remaining ingredients.  Simmer 30-60 minutes.  Note:  the longer it simmers, the better it tastes.

Monkey Bread

Original Recipe from:  Rebecca Graham

My dear friend, Rebecca, gave me this recipe a long time ago.  She made it for a party at her house, and I loved it!  When she gave me the recipe, I was amazed at how easy it was.  I just knew my kids would love it, and I was right.  Great for a party or a brunch.  Enjoy!

Ingredients

3 tubes of refrigerator biscuits

1 cup Sugar

1 stick Margarine, melted

3 tablespoons Cinnamon

1 cup chopped Walnuts

Directions

Cut biscuits with kitchen shears into quarters.  Toss into a large mixing bowl.  Add all other ingredients except the Margarine.  Place in oval or oblong baking dish that is slightly greased.  Pour melted margarine over the top.

Bake in 375 degree oven for 30 minutes.

Basic Marinade

Original Recipe from:  Kay Johnson-Tomblin

This is my favorite Marinade recipe.  Great with Beef, Pork or Chicken.  I love to marinate a Flank Steak with this recipe then grill the steak to perfection.  Slice it thin and serve with rice….delicious!  Grilling season is upon us, give this marinade a try…I know you’ll love it too!  Enjoy!

Ingredients

2 tablespoons vegetable oil (Corn or Canola)

2 tablespoons Soy Sauce (I use low-sodium)

2 tablespoons Ketchup

1 clove Garlic, minced

Directions

Combine all ingredients and mix well.  Marinate meat 24 hours, turning once. 

Blueberry Buckle

Original Recipe from:  Lucy Griffin-Bowers

My grandmother got this recipe from her friend, Lucy Billings, on January 24, 1981, according to the recipe card.  This is a wonderful, delicious blueberry dessert sure to please your friends and family.  Blueberries are good for you and so pleasing to your taste buds, the perfect combination.  Enjoy!

Ingredients and Directions

Crust

1 cup Oats - quick

1 cup Flour

1/2 cup Brown Sugar

1 stick Margarine, softened

Mix these ingredients together (Note:  recipe says to mix with your hands).  Put half of the mixture in a 9x13 inch baking pan.  Reserve the other half for later.

Filling

1 pint (2 cups) Blueberries

2 tablespoons Flour

1 tablespoons Lemon Juice

1/2 cup Sugar

Mix Blueberries, Flour, Lemon Juice and Sugar together and spoon on top of the crust.

Sprinkle the remaining Oats mixture over top of the Blueberry mixture.

Bake in 350 degree oven for 40 minutes.

Oatmeal Raisin Cookies

Original Recipe from:  Virginia Bowers-Johnson

These are my mothers famous Oatmeal Raisin Cookies.  Everyone loved them.  Her grandchildren would often call her to put in their request for a batch.  She always remembered who liked them with raisins and who preferred them without.  Try them and I am sure your loved ones will request them often.  Enjoy!

Ingredients

1 cup Butter, softened

1 cup firmly packed Brown Sugar

1/2 cup Sugar

2 Eggs

1 teaspoon Vanilla

1-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

1/2 teaspoon Salt

2 cups Oatmeal (uncooked)

1 cup Raisins

Directions

1)  Heat oven to 350 degrees.

2)  Beat together Butter and Sugar until creamy.

3)  Add Eggs and Vanilla, beat well.

4)  Add Flour, Baking Soda, Cinnamon, and Salt.  Mix well.

5)  Stir in Oatmeal and Raisins.  Mix well.

6)  Drop by rounded tablespoons onto ungreased cookie sheet.

8)  Bake 10-12 minutes until brown.

Waldorf Salad

Original Recipe from:  Margaret Johnson-Hendrix

My mother loved this salad, especially when my sister, Margaret, made it.  This is a great salad for a family dinner or dinner party.  Served chilled it is a refreshing dish for the warmer weather.  Enjoy!

Ingredients

1/2 cup Hellman’s Mayonnaise

1 tablespoon Sugar

1 tablespoon Lemon Juice

1/8 teaspoon Salt

3 medium Red Apples, cored and diced

1 cup sliced Celery

1 cup Raisins

1/2 cup chopped Walnuts

Lettuce

Directions

In a medium bowl, stir together Mayonnaise, Sugar, Lemon Juice, and Salt.  Mix together thoroughly.  Add Apples, Celery and Raisins.  Toss to coat well.

Cover and chill at least 2 hours.  Serve on a bed of lettuce with walnuts sprinkled on top.

Makes five 1/2 cup servings

Easy Sticky Buns

Original Recipe from:  Eileen Griffin

Eileen Griffin was my great-aunt on my mother’s side of the family, and another great cook.  She shared this recipe with my mother on September 21, 1966, according to the recipe card.  They are very easy to make and so good to eat.  Great for a Sunday Brunch menu.  Enjoy!

Ingredients

1 tube of Biscuits (any brand).  Note:  I prefer to use Pillsbury Grands for this recipe

Margarine

Chopped Pecans or Almonds

Brown Sugar

Raisins

Directions

Into one heavily buttered (with margarine) pan, put enough brown sugar to cover bottom of pan.  Add chopped pecans or almonds and some raisins along with a sprinkling of water for moisture.  Take one roll (10 biscuits) in each of the biscuits and flatten each enough to push a few lumps of brown sugar in each:  a tiny dab of margarine, chopped nuts and about 2 or 3 raisins in each.  Then close up edges tightly so the insides are sealed.  Place these biscuits in the prepared pan.   Bake in a 375 degree oven for 15 minutes or until browned.  Turn out upside down on plate and serve. 

 

Chicken Italian Style

Original Recipe from:  Kay Johnson-Tomblin

This is a recipe goes back over 30 years!  My family always loved it, and I hope yours does too.  Served with spaghetti noodles, it’s a nice change from traditional spaghetti dishes.  Serve with a nice salad and a loaf of Italian (or homemade) bread and you have yourself a fabulous dinner!  Your family might just beat you to the dinner table.  Leftovers are delicious and freeze well.  Enjoy!

Ingredients

4-5 pounds Chicken pieces (whole chicken cut up, or whichever pieces you prefer)

1/4 cup Olive Oil

1 cup Onion, chopped

1 clove Garlic, minced

32 ounces stewed Tomatoes

8 ounces Tomato Sauce

6 ounces Tomato Paste

2 tablespoons Parsley

2 teaspoons Sea Salt

1/2 teaspoon Basil

1/2 teaspoon Thyme

1/2 teaspoon Oregano

1/2 teaspoon fresh-ground Pepper

Directions

Wash Chicken pieces and pat dry.  In a large skillet or Dutch oven, brown Chicken in Olive Oil.  Once the Chicken is golden brown, remove it from the pan.  Pour off all but 3 tablespoons of the fat.  Add Onion and Garlic; sauté until onion is tender.  Stir in remaining ingredients, stir to blend.  Add Chicken to the sauce.

Cover and cook slowly 1-1.5 hours or until tender.  Stir occasionally and add water if necessary.  Skim off excess fat.

Serve on spaghetti, sprinkle with Parmesan cheese.  Squisito!!

Ham Roll-Ups

Original Recipe from:  Kay Johnson-Tomblin

Appetizers don’t have to be hard to make, they just need to taste good.  This is a very popular treat and so easy to make.  Make ahead of time, then just arrange them on a pretty plate and voila…an appetizer everyone will enjoy.  Also makes a great treat for movie night, card games, and watching sports on TV.  Enjoy!

 

Ingredients

1 pound Ham, sliced medium.  (I always buy this at the deli counter so I can get the thickness I prefer)

8 ounces Cream Cheese (I use Neufchatel), room temperature to soften

Green Onions or Dill Pickle Spears

Directions

Pat Ham slices with paper towel to dry (makes the next step go much easier).  Spread ham slices with a thin layer of cream cheese.  Roll Ham around a Green Onion or a Dill Pickle Spear.  Cut into approximately 1/3 inch slices.  Refrigerate until serving.

Cheesy Chile Dip

Original Recipe from:  Kay Johnson-Tomblin

This dips is very easy to make and always a crowd pleaser.  I have a small crock pot that is the perfect size to keep this dip warm during a party.  Get out the tortilla chips and make a batch this weekend.  Enjoy!

Ingredients

1 pound Velveeta (I use the 2% Velveeta)

15 ounce Hormel Chile – no beans (you can also use the Turkey Chile)

8 ounces Salsa

Directions

Cook all ingredients over medium heat until well blended.  Serve warm with tortilla chips.

24 Hour Salad

Original Recipe from:  Virginia Bowers-Johnson

Looking for an awesome, easy salad for your next backyard barbeque or potluck event?  Look no farther, this is it.  Cold, crisp and full of goodness….the perfect choice.  Enjoy!

Ingredients

6 cups chopped Lettuce
6 hard boiled Eggs, sliced

10 ounce package frozen Peas, thawed

1 pound Bacon, cooked and crumbled

8 ounces shredded Cheddar Cheese

1/2 cup Green Onion, sliced, including green part

1 cup Mayonnaise or Miracle Whip

Directions

In a large salad bowl start layering with 3 cups of the Lettuce, then in order: 

Eggs, Peas, Bacon, remaining 3 cups Lettuce, Green Onions, and Cheddar Cheese. 

Spread Mayonnaise over the top. Sealing to the edges.

Cover with plastic wrap and refrigerate for 24 hours before serving.  Toss all ingredients to mix well before serving.

Garlic Potatoes

Original Recipe from:  Kay Johnson-Tomblin

I’ve been making this recipe for over 25 years, and everyone loves it.  It’s best made with New Potatoes, however, you can use any kind of potato (very good with red potatoes too).  They reheat very well, so leftovers are a pleasure.  An awesome side dish for just about any menu.  Enjoy!

Ingredients

3 pounds New Potatoes

1 cup Butter (or Margarine)

1 clove Garlic, minced

1/4cup Parsley

Directions

Wash and cut potatoes in half or quarters depending on size of the potato.  Boil until they are half done and drain.

Melt Butter, mix in garlic and parsley.

Put potatoes in a 13x9 inch baking or casserole dish.  Pour Butter mixture over the potatoes, and mix to coat the potatoes.

Bake in 350 degree oven 45-60 minutes until potatoes are tender.

Grasshopper Pie

Original Recipe from:  Margaret Johnson-Hendrix

This no-bake pie is just good!  There’s no other way to put it.  Perfect for Spring and Summer when you don’t want to heat up the house.  Kids of all ages like this pie.  Make one for your friends and family and get ready for the complements.  Enjoy!

Ingredients

2 cups Oreo Cookies (crushed), measure after crushing

1/3 cup margarine (melted)

1/4 cup Milk

7 ounces Marshmallow Crème

Few drops – Peppermint Extract

Few drops – Green Food Coloring

2 cups Whipping Cream - whipped

Directions

Combine Cookie Crumbs and Margarine, reserve 1/2 cup for the topping.  Press remaining crumbs mixture onto bottom and sides of a 9 inch pie pan.

Gradually add Milk to Marshmallow Crème, mixing until well blended.  Add Peppermint Extract and Green Food Coloring.  Fold in Whipping Cream.

Pour into crust, sprinkle with remaining Cookie Crumbs.  

Cover pie with plastic wrap and place in freezer.  Serve frozen.

Bacon Wrapped Mini Meat Loaves

Original Recipe from:  Kay Johnson-Tomblin

This is a nice twist on a traditional meat loaf.  Mini, or individual sized wrapped with bacon is a family favorite.  Easy to make ahead and you’ve got an easy dinner after a day at work.  Leftovers are tasty for lunch the next day, or freeze extras for smaller households.  Enjoy!

Ingredients

1.5 pound ground beef

1 cup shredded Cheddar Cheese

½ cup Water

1 Egg

1/4 cup diced Onion

1/4 diced Green Pepper

6 slices Bacon, cut into halves

Directions

Frickadillys

Original Recipe from:  Virginia Bowers-Johnson

This is one of my mother’s catering menu items that also graced her dinner table over the years.  I never knew they had a name, other than meatballs, until I went through her recipes a couple years ago.  I guess Frickadillys sounded better on a menu.  Very quick and easy to make.  Leftovers are great for lunch the next day or freeze for an easy dinner on a hectic day.  Enjoy!

Ingredients

1.5 pounds Ground Beef

1 small Onion, diced

1 Egg

3 slices Bread, in crumbs

½ cup Milk

2 cans Cream of Mushroom Soup

8 ounces Water

Directions

In a medium mixing bowl tear Bread slices into crumbs, add Ground Beef and Onion.  Set aside.

In another medium mixing bowl combine Egg, Milk, Soup, and Water.  Whisk until smooth. 

Add liquid mixture to the mixing bowl with the meat.  Mix thoroughly.  (Note:  I prefer to mix by hand)

Form into small balls.  Fry in a large skillet over medium-high heat to brown.  Reduce heat to medium-low and simmer for 45 – 60 minutes. 

Serve over noodles.