Women Page & Recipes

Recipe By: Chef John “This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I’m into. If it’s going to feel like peanut butter in my mouth, then what’s the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.” Ingredients 1 pound powdered sugar 1 1/4 cups unsalted butter 1 1/2 cups creamy peanut butter 1/2 teaspoon kosher salt 1 1/2 teaspoons vanilla extract Directions Sift sugar through a fine-mesh strainer into a large bowl. Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth. Spread mixture into an 8×8-inch baking pan lined with plastic wrap. Wrap fu...

Recipe By: e.oliver365 “This is my grandma’s famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It’s very cheesy – sometimes I add a little extra tomato sauce. Enjoy!” Ingredients 1 (8 ounce) package lasagna noodles 1/2 pound ground pork sausage 1/2 pound ground beef 1 clove garlic, minced 1 (28 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 tablespoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 pinch white sugar 1 (16 ounce) container sour cream 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/2 cup chopped pitted green olives 2 teaspoons salt 1/4 teaspoon ground black pepper 2 (12 ounce) packages shredded mozzarella cheese, divided Directions Preheat oven to 375 degrees F (190 degrees C). Fill a la...

Recipe By: Jenn “Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker.” Ingredients 1 cup mayonnaise 2 cups shredded Swiss cheese 1/2 cup grated Parmesan cheese 2 cups thinly sliced Vidalia sweet onion hot sauce, or to taste Directions Preheat oven to 350 degrees F (175 degrees C). Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish. Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

Recipe by Aurora McBee This was one of the most popular lunches our school cooks made for us. My family also loves it. It’s an easy weeknight dinner and also freezes well. I often make a double batch and freeze one pan for later. Ingredients 1 lb ground beef 1/2 medium onion, diced 1 can(s) cream of chicken soup 1 can(s) cream of mushroom soup 1 c instant rice 1 c shredded cheddar cheese 1/2 c american cheese chunks 1 can(s) corn salt & pepper to taste Directions 1. Brown beef and diced onion. Season with salt and pepper. Drain well. 2. Preheat oven to 375*. Have ready a 9×13 baking dish. 3. In a medium bowl stir together rice, soups, corn, and American cheese chunks. 4. Place browned meat into baking dish. Pour rice mixture over the top. Cover with foil and bake 30-45 minutes, or until bubbly. 5. Remove cover and sprinkle with shredded cheese. Bake 5 minutes until cheese is melted. Last Step: Don’t forget to share!

Recipe By: Cindy Yonkman “If you take it somewhere, you’d better bring the recipe with you!” Ingredients 1 (18.25 ounce) package brownie mix (such as Pillsbury(R)) 2/3 cup vegetable oil 2 eggs 1/4 cup water 2 cups confectioners’ sugar 1 cup creamy peanut butter 1/2 cup butter, softened 1 (6 ounce) package chocolate chips 6 tablespoons butter, softened Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners’ sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, unt...

Ingredients 10-12 lb uncooked shank portion ham 3 Tbsp dijon mustard 1 c brown sugar 1/2 c honey 1 tsp cinnamon Directions 1. Trim fat and score in a diamond pattern. This looks nice but also allows the fat to render while cooking. Bake at 325 for 20 minutes per pound until internal temperature is 160. 2. Meanwhile mix mustard, brown sugar, honey and cinnamon together. 3. During the last 45 minutes of cooking spread glaze over ham. 4. Slice into thin slices.

Recipe By: OdaMae “Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee’s(R) and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.” Ingredients 1/3 head red cabbage, sliced and chopped 4 small carrots, peeled and grated 1/4 cup coleslaw dressing 1/4 cup red wine vinegar 2 tablespoons soy sauce 2 tablespoons teriyaki sauce 2 tablespoons sesame oil 1 pound ground chicken 1/4 cup stir-fry sauce 14 wonton wrappers Directions Mix cabbage, carrots, coleslaw d...

Recipe by Erin Bamberger Everyone LOVES this recipe. It’s a personal one of mine that I have tweaked to perfection. The casserole is even great the next day… if there is even any left. At my house, it is usually gone within 4 hours. It’s super quick, cheap, and easy. Enjoy! Ingredients 2 box Stove Top chicken stuffing, 6 oz each 1 can(s) Campbell’s cream of mushroom roasted garlic soup, 10.5 oz 1/2 can(s) Campbell’s golden mushroom soup, 10.5 oz 1 pkg diced ham, 8 oz 2 1/2 lb chicken tenderloins 1 pkg Swiss cheese, 8 oz 1 pkg Muenster cheese, 8 oz 1 pkg French’s French Fried Onions (optional — but highly recommended!), 6 oz Directions 1. Preheat oven to 425. Begin by cutting the tenderloins into cubes. 2. Add them to a large rimmed pan with a little bit of water (just enough to keep the chicken from burning to the bottom of the pan). 3. Cover and cook (stirring occasionally) until chicken is completely cooked. This usually takes about 15 minutes on medi...

Recipe By: shaunawillman “Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!” Ingredients 1/4 cup butter, divided Dough: 2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter, softened 3/4 cup milk 1 egg Filling: 1/2 cup white sugar 1/2 cup brown sugar 1 tablespoon ground cinnamon Cream Cheese Frosting: 1 cup confectioners’ sugar (optional) 4 ounces cream cheese, softened (optional) 1/4 cup butter, softened (optional) 1/2 teaspoon vanilla extract (optional) Directions Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber sp...

Recipe By: Adriander “This is my grandpa’s famous family recipe that he guarded almost all my life, but it’s such a good treat I had to share it! Makes a great gift for friends, your kid’s teacher, co-workers, or anyone really!” Ingredients 2 cups brown sugar 2 cups white sugar 1 cup milk 1 1/2 cups creamy peanut butter 1 tablespoon margarine 1 1/4 teaspoons vanilla extract Directions Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water. Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

Recipe by Vonna Pauls These cookies are so easy to make and everybody loves them. It’s fun to experiment with different cake flavors, too. We’ve made these with coconut cake mix and added coconut flakes as well. Ingredients 1 box Duncan Hines butter recipe cake mix (can substitute yellow or French vanilla) 1 stick butter 1/4 tsp vanilla extract 1 pkg cream cheese @ room temp (8 oz. pkg) 1 egg powdered sugar (for rolling dough into) Directions 1. Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. 2. Roll into balls (about walnut size). Roll balls in powdered sugar. 3. Bake on ungreased cookie sheet in 350-degree oven for 10 – 12 minutes. Dust with powdered sugar when completely cooled. Last Step: Don’t forget to share!

Ingredients 1 lb pepper jack cheese 8 oz full-fat cream cheese ½ cup full-fat sour cream 1 10oz can original Rotel tomatoes & green chilies, drained ¾ cup whole milk (if needed) *optional* 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder *NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!* *NOTE 2: For smoother queso, try using half white American cheese and half pepper jack!* Get Ingredients Powered by Chicory INSTRUCTIONS In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed. Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!

INGREDIENTS 1 cup (2 sticks) unsalted butter, melted 1 lb powdered sugar 1 tablespoon vanilla extract 1 (14 oz) package sweetened shredded coconut 1 (14 oz) can sweetened condensed milk 1 (10 oz) jar maraschino cherries, drained and chopped 3 cups pecans, finely chopped (16 oz) chocolate coating PREPARATION Line a baking sheet with wax paper. Set aside. In a large bowl, stir together butter, powdered sugar, vanilla, coconut, condensed milk, and pecans. Fold in chopped cherries. Refrigerate mixture for at least two hours. Using a small cookie scoop, scoop out and roll into balls. Place onto prepared baking sheet. Chill until firm, about 20 minutes. Once firm, add chocolate coating to a microwave-safe bowl and melt according to package instructions. Dip balls in melted chocolate, shaking off excess. Place back on wax paper and allow to sit until firm. Enjoy!

INGREDIENTS 2 pounds ground beef 1 1/2 cups saltine crackers, crushed (1 sleeve of crackers, roughly) 1 cup whole milk 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne All-purpose flour, for dredging Kosher salt and freshly ground pepper, to taste Gravy: 2 (10.75 oz.) cans condensed cream of mushroom soup 1 1/2 cups whole milk 1 1/2 tablespoons fresh parsley, finely chopped PREPARATION Preheat oven to 350º F and grease a 9×13-inch baking dish with non-stick spray. In a medium bowl, whisk together condensed cream of mushroom soup, whole milk, then stir in freshly chopped parsley. Set aside. In a separate, large bowl, combine ground beef, crushed saltines, milk, Italian seasoning, garlic and onion powders, and cayenne, then season liberally with salt and pepper. You May Like White Cheese Chicken Lasagna Using your hands or two forks, combine ingredients until just mixed. Gently form into even-sized ...

Ingredient: 2cups flour 2cups sugar 2tsp. baking soda 1/4tsp. salt 2eggs 20 ounce can crushed pineapple 1tsp. vanilla 1/2cup nuts- I left out due to allergies Icing 8ounces cream cheese 4T. butter 3cups confectioners sugar 1tsp. vanilla 1/2cup nuts- optional Directions: Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Recipe by Deb Crane This is the only Thumb print cookie recipe I will ever use. They turn out delicate and delectable! Other recipes yield dry and tasteless cookies….not this recipe! This one has never failed me. Feel free to double this recipe as you will want more! Use whatever jam or filling you desire. Also, I just made these again with my Grandchildren. We didnt add the nuts and they still turned out great! Have the kids roll the dough into balls and poke their thumbs into them….they had a blast creating these cookies! 🙂 Ingredients MIX TOGETHER AND SET ASIDE: 1 c all purpose flour 1/8 tsp salt BLEND TOGETHER IN A MIXER: ONE INGREDIENT AT A TIME AND IN ORDER: 1 stick of butter, room tempurature 1/3 c sugar: add to the butter and blend until light and fluffy 1 tsp vanilla extract 1 egg yolk (reserve egg white for glossing the tops of the cookies if you want) 3/4 c chopped walnuts (or other nut if you wish) *optional 1/2 c jam, preserves,spreads of your choosing. *s...

Recipe By: commanderl “We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.” Ingredients Cake: 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3/4 cup margarine 1 cup sour cream 2 eggs 1 teaspoon almond extract 1 (16 ounce) can whole berry cranberry sauce Icing: 1 cup confectioners’ sugar 1 tablespoon almond extract water as needed Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Whisk flour, baking powder, baking soda, and salt together in a large bowl. Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan. Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce ov...

Recipe By: VMB “Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!” Ingredients Chicken Filling: 2 tablespoons olive oil 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 whole roasted chicken, bones and skin removed, meat shredded 1 cup shredded Mexican cheese blend 1/2 (8 ounce) package cream cheese, softened 1/4 cup salsa verde 1 (2.5 ounce) can sliced olives, drained and diced 1/4 cup chopped fresh cilantro 1/2 (4 ounce) can diced jalapeno peppers (optional) Enchilada Sauce: 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1/2 cup salsa verde 16 corn tortillas 1 cup shredded Mexican cheese blend Directions Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool....

Ingredients 1 (2 pound) beef chuck roast 1 envelope beefy onion soup mix (from a 2.2 ounce box) 1 can condensed cream of mushroom soup, undiluted 4 cloves garlic, minced 1 can (14-ounce) beef broth 4-6 cups water 2 (12 ounce) packages frozen egg noodles salt and pepper to taste parsley for garnish, optional Directions Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.Put lid on crockpot and cook 9 to 10 hours on LOW.Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don’t want to water down the flavor. It’s ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

Ingredients: 3 skinless, boneless chicken breast halves 1 teaspoon cayenne pepper ½ teaspoon garlic powder salt and ground black pepper to taste 2 tablespoons butter 1 large onion, minced 2 jalapeno peppers, seeded and minced (wear gloves) 1 (8 ounce) package cream cheese 1 tablespoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon paprika ½ teaspoon chili powder ½ teaspoon ground cumin 1 (28 ounce) can green enchilada sauce 7 flour tortillas 8 ounces shredded Monterey Jack cheese, divided Directions: Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Step 3 Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Step 4 Heat butter in a large nonstick skillet over medium heat, and cook the onion a...