The Design Wall

Cheesy Creamed Corn Recipe

This is the dish I brought to our potluck luncheon last week and I had a few requests for the recipe.  I have to give credit to Ruthell Southerland, from Drasco, AR, who had this recipe, among many others of hers, published in the "Rural Arkansas" magazine, December 2009 issue.  I thought it was delicious!  And so easy!

Cheesy Creamed Corn

3 pkgs. frozen corn (16 oz. each)

2 pkgs. cream cheese, cubed (one 8 oz., one 3 oz.)

1/4 cup butter or margarine, cubed

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6 slices American cheese, cut into small pieces

Combine all ingredients in a slow cooker, mix well.  Cover and cook on low for 4 hours or until heated through and the cheese is melted.  Stir well before serving.  Yield:  12 servings.

Karen Buck's Pecan Bars Recipe

Many thanks to Karen Buck for bringing these delicious pecan bars to our last meeting and for sharing her recipe.  One thing I've learned about Karen is that if it comes from her kitchen, it's guaranteed to be good!

PECAN BARS

CRUST:

2 c. flour

1 c. firmly packed brown suger

1/2 c. shortening

1/2 c. butter, soft

1/2 tsp. salt

1 egg yolk

1 tsp. vanilla

FILLING:

4 eggs

3/4 c. sugar

1 1/4 c. dark Karo corn syrup

1/2 c. butter, melted

1/2 c. flour

1 tsp. vanilla

2 c. chopped pecans

Lightly spoon flour into measuring cup.  In large bowl, combine all crust ingredients.  Blend well.  Press dough evenly into bottom of ungreased 15" x 10" jelly roll pan.  Bake for 12 to 15 minutes until brown.

In medium bowl, combine eggs and sugar.  Stir in corn syrup and butter.  Blend well.  Mix in flour and vanilla; add nuts.  Pour filling over warm crust.  Bake at 350 degrees for 15 to 20 minutes until set and golden brown.  Cool completely, cut into bars.  Makes 48 bars.

Kathy McCann's Pumpkin Butter Cake Recipe

Here it is!...  And just in time for Thanksgiving!... The much-anticipated recipe for Kathy McCann's fabulous Pumpkin Butter Cake!  Many thanks to Kathy for bringing this wonderful dessert to our last meeting and for sharing her recipe.

Pumpkin Butter Cake

 

Cake Base:

 

1 - 18.25 oz. package yellow cake mix

1 egg

8 Tbs. (1 stick) butter, melted

 

Combine cake mix, egg and butter and mix well with an electric mixer.  Press gently into the bottom of a 9” x 13” pan.

 

Filling:

 

1 - 8 oz. package cream cheese, softened

1 - 15 oz. can pumpkin (NOT PUMPKIN PIE MIX)

3 eggs

1 tsp. vanilla extract

8 Tbs. (1 stick) butter, melted

1 tsp. ground cinnamon

1 tsp. grated nutmeg

¼ tsp. ground allspice

¼ tsp. salt

1 - 16 oz. box powdered sugar

Fresh whipped cream or Cool Whip for topping

 

In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer.    Beat in eggs, vanilla, butter, spices and salt.  Add the powdered sugar and mix well.  Pour into prepared pan.  Bake in a 350 degree oven for 40 minutes or until the center is just a little gooey.  Let cool to room temperature. 

 

Serve with fresh whipped cream or Cool Whip.

Grace Watt's Pumpkin Raisin Scones Recipe

Many thanks to Grace Watt for bringing these scones to our last meeting and for sharing her recipe.  They got great reviews!

Pumpkin Raisin Scones

 

2 cups all-purpose flour                           ¼ cup butter, softened

2 cups whole wheat flour                         ½ cup applesauce

4 teaspoons baking powder                      2 ¼ cups sugar

 1 ¼ teaspoons baking soda                      2 eggs, beaten

½ teaspoon ground ginger                        1 (15 oz.) can pumpkin

½ teaspoon allspice                                   1 cup finely chopped pecans

3 teaspoons ground cinnamon                  2 cups golden raisins

¼ teaspoon ground cloves                        For topping:  3 tablespoons sugar

1 teaspoon salt                                                                 2 teaspoons ground cinnamon

 

Preheat oven to 375 degrees.  Lightly grease baking sheets.  In a large bowl, stir together all-purpose flour and whole wheat flour, baking powder and baking soda.  Mix in ginger, allspice, cinnamon, cloves and salt.  Set aside.

 

In another large bowl, cream butter until fluffy.  Mix in applesauce, and slowly stir in 2 ¼ cups sugar until well blended.  Mix in the eggs and pumpkin.  Gradually mix the dry ingredients into the wet ingredients.  Then stir in pecans and raisins. 

 

Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones.  Flatten scones with the back of the spoon.

 

Stir together the sugar and cinnamon for the topping and sprinkle onto the scones.

 

Bake in a preheated oven until golden brown, about 12 to 14 minutes.  Remove and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

 

Cheryl Bothwell's Toffee Wedges

These toffee wedges were scrumptious!  Thanks so much to Cheryl Bothwell for bringing them to share at our last meeting and for sharing her recipe.  :-)

Toffee Wedges

1/2 cup powdered sugar

3/4 cup butter

1 1/2 cups all purpose flour

1/2 cup toffee bits

In a large bowl cream softened butter and sugar until fluffy.  Slowly add flour, then toffee bits.

Divide dough into 4 balls and press each ball into 5 1/2 circle on an ungreased cookie sheet.  Cut each wedge like a pizza, into 8 wedges.  Do not separate at this time.

Bake for 15 - 20 minutes.  After you take them out of the oven, finish cutting through into wedges, using your first cuts as a guide.  Let cool.

Makes 32 wedges.  Enjoy.

Donna Thomas' Boozie Brownie Recipe

Donna's Boozie Brownies

 

Here's the recipe for these great brownies. They are really easy 3-step wonders but since each step has to chill in the fridge for several hours it is an all day thing (only minutes of prep work for steps 2 & 3 though). Be sure to have the butter very soft at room temperature before you begin the first step. As you can see when reading the ingredients list there is absolutely nothing healthy about these things but boy are they good--they absolutely melt in your mouth.......

 

Layer 1:

 

1/2 c butter, softened

1 c sugar

1 c flour

4 large eggs

1/2 tsp salt

1 tsp vanilla

16 oz Hershey syrup (I don't measure--just use one 24 oz. bottle--it actually measures out to 16 oz)

 

Mix all ingredients with a mixer and pour into a 9" x 13" glass baking dish, greased or sprayed with Pam. Bake at 350 degrees for 30 minutes. Cover with wax paper and cool completely in fridge.

 

 

Layer 2:

 

1/2 c butter softened

2 c confectioners sugar

3 tablespoons creme de menthe (our favorite)

 

Mix with a fork and spread on top of the cooled brownie base. Cover with the wax paper and cool until hard.

 

 

Layer 3:

 

½ c. butter

10 oz. chocolate chips

 

Melt in saucepan, stirring constantly. Pour on top of brownies and spread evenly. Refrigerate until hard.

 

Let stand at room temperature for about 30 minutes before cutting or the top layer will be too brittle to cut without shattering. Cut into 32 brownies with a sharp knife (4 cuts lengthwise and 8 crosswise). We wrap each brownie individually with plastic wrap and then put them all in a big freezer zip-loc bag. When we crave one, we take one out of the freezer and let it warm up for a few minutes before eating. They are equally good as a frozen treat we have found when waiting was just too hard to do. If warming to room temp first, be sure to take the brownie out of the plastic wrap so the icing doesn't stick to the wrap when thawed. They will last in the freezer for months and months. I like to keep them on hand as a quick dessert or treat when we have surprise or short notice guests.

 

Pat Morrison's (Father-in-Law's) Oatmeal Orange Cookies

As the title of this post suggests, this recipe was developed by Pat Morrison's father-in-law.  Pat says he loved to cook and that her family always remembers him when they eat these wonderful cookies!  Here's the recipe:

OATMEAL ORANGE COOKIES

MIX TOGETHER:  2 cups oatmeal (I used instant)
                        1 cup coconut
                        1 cup orange slices (cut into small pieces and dredge in oatmeal)

CREAM TOGETHER IN LARGE BOWL:     1 cup Crisco
                                                        1 cup brown sugar
                                                        1 cup sugar
                                                        2 eggs (beaten)
                                                        1 teaspoon vanilla

ADD:     2 cups flour
            1 teaspoon salt
            1 teaspoon baking powder
            2 teaspoons soda

Add the oat mixture to dough.  Make about teaspoon-size balls and press gently on the baking sheet with a fork.  Bake at 350 degrees for 8 to 10 minutes depending on size of cookies.  Enjoy!!

Karen Buck's Pasta Salad

Thanks again to Karen Buck for bringing this delicious cold pasta salad to our meeting.  This has to be one of the most popularly requested recipes we've ever had!

Pasta salad

1 cup of white vinegar
1 cup canola oil {I used extra virgin olive oil}
1 teasp. salt
1/2 teasp. pepper
1 teasp. garlic
1/2 teasp. Accent
6 tablespoons parsley flakes {I used fresh}
4 teasp. ground mustard

Mix it all together and set aside.

Chop 1 onion, 1 cucumber, and 1 each green and red sweet peppers.  1 jar pimentoes.  1 cup chopped celery {optional}.  Mix with oil mixture.  Combine with 1 - 16 oz. pkg angel hair pasta cooked. 

I put in 2 chopped tomatoes and set in the refrigerator overnight.

Karen Buck's Cinnamon Pillows

Many thanks to one of our newest members, Karen Buck, for bringing this wonderful dessert and for sharing her recipe. 

Cinnamon Pillows

3/4 cup sugar
2 teasp. ground cinnamon

Mix together set aside. 

16 slices white sandwich bread -- cut crusts off
1 - 8 oz. tub cream cheese flavored strawberry, pineapple, plain or honey nut
1 egg yolk
2 teasp. sugar

Mix in small bowl and spread 1 tablespoon on each slice of bread. 

Roll up the bread in rolls and cut in half.

Melt 3/4 cup of butter in a bowl.

Dip each roll in butter then in cinnamon sugar mixture.

Set upright on cookie sheet. 

Bake 10 - 12 minutes in a pre-heated oven at 375*. 

Makes 32. 

Doree Rice's Hot Artichoke Dip Recipe

Thanks so much to Doree Rice for bringing this dip to our meeting and for sharing the recipe!

Artichoke Dip

1 can Reese's artichokes, drained and chopped
1/2 to 3/4 cup Hellman's mayonnaise
1 cup grated Parmesan cheese
1 clove garlic minced

Mix all together well.  Bake at 350 degrees for 30 minutes (until brown on top).  Serve warm with your favorite type of cracker.