Monthly Archives: July 2014

One bowl of stale bread chunks cubed or torn or both. Set aside.

Saute the following: 1 stick of butter

1 chopped onion

2-3 stalks celery

Add dried or fresh parsley. Dump this mixture onto your bread chunks.

Add 7-8 eggs, enough to make the bread moist but not slimy.

Add 1/2 teaspoon salt. and pepper to taste.

Fill the bird’s cavities with the stuff, but leave enough room for it to expand.

Rub sage on your bird or 1/2 teaspoon poultry seasoning and sew it shut. Remember to increase the cooking time for the stuffing. Baste your bird occasionally.

I got this recipe from Bobby’s Grandmother. We love to make it when peaches are in season, but it if just as delicious with frozen peaches thawed.

Crust

2 cups graham cracker crumbs

1/4 cup margarine, melted

Mix melted margarine and cracker crumbs together. Reserve 1/2 to 1 cup for topping. Press rest into 9 x 9 inch pan.

Peach Filling

4 cups fresh peaches, peeled and sliced

1/2 cup sugar

Stir sugar into peaches. Set aside.

3/4 cups sugar

pinch of salt

2 Tablespoons cornstarch, heaping

1 cup water

1/2  (3 oz) peach Jell-O packet

In a saucepan, combine sugar, salt, cornstarch, and water. Cook and stir until clear and thickened. Remove from heat. Add Jell-O. Stir to dissolve. Cool. Add peaches.

1 (8 oz) cream cheese

1/2 cup scant sugar

1/2 cup milk

1 (8 oz) Cool Whip

Beat cream cheese and stir in sugar until fluffy. Continue beating and gradually add milk. Fold in Cool Whip. Put 1/2 cream cheese mixture over the graham cracker crust. Spread all of peach mixture over the cream cheese mixture. Put remaining 1/2 cream cheese mixture next; then sprinkle remaining graham cracker crumbs on top. Chill for 2 hours or until set.

These no bake goodies taste like  Reeses’s Peanut Butter Cups.

1 cup butter, melted

2 cups graham cracker crumbs

2 cups powder sugar

1 cup peanut butter

1 and 1/2 cups chocolate pieces

4 Tablespoons peanut butter

Mix the first four ingredients together, them pat into the bottom of a 9 x 13 inch pan. Melt the chocolate pieces and the peanut butter until chocolate is smooth. Spread evenly over the peanut butter mixture. Pop it in the fridge to cool for at least an hour. Overnight is better. Cut into bars.

With its oatmeal cookie bottom and fudgey middle, this is Bobby’s all time favorite dessert. He asks for it in lieu of a birthday cake every year.

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 and 1/2 cups all-purpose flour

3 cups quick-cooking oats

1 and 1/2 cups semisweet chocolate chips

1 14 oz can sweetened condensed milk

1/2 cup chopped walnuts or pecans (optional)

2 teaspoons vanilla

1. Set aside 2 tablespoons of the butter. In a large mixing bowl, beat the butter on medium to high-speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and 2 teaspoons of vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and oats by hand.

2. For filling, in a medium saucepan combine the reserved Tablespoons of butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 Tablespoons of vanilla.

3. Press 2/3 (about 3 and 1/2 cups) of the rolled oats mixture into the bottom of an ungreased 15 by 10 inch pan. (Can use a 9 by 13. The bars will just need to cook a few minutes longer and will be a little thicker.) Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.

4. Bake in a 350 degree oven about 25 minutes or till top is lightly browned (chocolate filling will look moist). Cool on wire rack.  Wait until completely cool to cut into bars. Makes about 60 bars.