Tressie Upshaw Mrs. J. T. Henry Over the years my mom has had to slightly revise 3 of the amounts due to changes in the products. Crust: 1 cup graham cracker crumbs 1/4 cup finely chopped pecans 1/4 cup melted butter or margarine Pour into 9 inch pie plate; bake at 425° for five minutes. … Continue reading Cheese Cake Pie – THE BEST PIE EVER!!!
1 (8-ounce) package cream cheese 1 (3.4-ounce) package instant cheesecake pudding, unprepared 1 cup International Delight French Vanilla Creamer (liquid) 1 pound strawberries, hulled and sliced 4 mandarin oranges, peeled and sectioned 1 (20-ounce) can pineapple tidbits, drained 3 kiwi, peeled and cut into half moons 2 mangoes, cut into bite size chunks 1 banana, cut … Continue reading Hawaiian Cheesecake Salad
Tressie Upshaw 1/4 cup of butter or margarin, melted 3/4 cup of sugar 2 eggs, beaten 2 1/4 cups all purpose flour 2 tsp baking powder 1 tsp salt 1 cup eggnog 1/2 cup chopped pecans 1/2 cup raisins 1/2 cup chopped red and green candied cherries In a large bowl, combine butter, sugar and … Continue reading Eggnog Bread
Tressie Upshaw 1 (12 oz) package white chocolate chips 1 (7 oz) jar marshmallow creme 1 3/4 cups sugar 3/4 cup eggnog 1 stick butter 2 teaspoons vanilla extract 1/2 teaspoon nutmeg Line a square baking dish with foil and grease with butter. Combine butter, sugar, and eggnog in a sauce pan. Bring to boil … Continue reading Eggnog Fudge
Ingredients: For the sauce: 1 cup butter, melted 1 cup brown sugar, packed 2 tbsp vanilla extract For the mix: 1 (12 oz) box Rice Chex cereal 1 (7 oz) bag Bugles 4 cups mini pretzel twists 1 heaping cup candy corn 1 heaping cup candy corn pumpkins 1 (8 oz) bag Reese’s Pieces Directions: … Continue reading Harvest Chex Mix
Ingredients 1 box refrigerated pie crust 2-1/2 cups light corn syrup 2-1/2 cups packed brown sugar 1/2 cup melted butter 4 tsp. vanilla 6 eggs, lightly beaten 2 cups chopped pecans cooking spray 2 cups pecan halves Vanilla Ice Cream for topping, (optional but highly recommended) Instructions Heat oven to 425º F. Lightly grease a … Continue reading Pecan Pie Cobbler
Nell Fuselie 2 cups raisins 1/4 cup water 1 3/4 water 1 Tbsp butter 1/2 cup brown sugar - packed 2 Tbsp cornstarch 1 Tbsp vinegar 1 tsp cinnamon 1/8 tsp salt Pastry for 8-9" double crust pie shell Boil raisins in 1 3/4 cup water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and … Continue reading Raisin Pie
Tressie Fomby Upshaw 3 pounds fresh firm, jalapeno peppers, washed 2 cups cider vinegar 6 cups white granulated sugar 1/2 teaspoon turmeric 1/2 teaspoon celery seed 3 teaspoons granulated garlic 1 teaspoon ground cayenne pepper Instructions: Wearing gloves, remove the stems from all of the jalapeno peppers. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated … Continue reading Cowboy Candy or Candied Jalapenos
Tressie Upshaw 1 stick melted butter 1 package ranch dressing mix 1/4 cup grated Parmesan 1 Tbsp red pepper flakes 1 tsp garlic powder 1 box of Ritz crackers Mix all the ingredients and pour over crackers. Toss to cover all the crackers. Bake at 300° for 15 minutes.
Ingredients: 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix* 1 ¼ cup butter 2 cups hot water ½ onion, chopped 1 cup celery, diced 4 – 5 cooked chicken, cubed 1 cup mayonnaise (or more) 1 small can drained sliced water chestnut 1 small can sliced mushrooms 2 eggs 2 cups milk 1 … Continue reading LAUREN GREEN’S CHICKEN CLUB CASSEROLE