Helping You Become All You are Capable of Becoming
We are carrying on a tradition from our www.coping.org days with a section on our website for the signature recipes of our family and friends so as to share them openly and fairly. As you all know it becomes something close to sharing a "state secret" to get the recipe out of a person who has the "signature" dish which gets all the attention at a party or family affair. Our goal is to break open the "vaults" to share these secrets with you all. You must be aware that these recipes are favorites because nothing is spared when it comes to real ingredients (sugar, butter, sour cream, cream cheese, etc...). So dieters beware!
Directions:Drain fruits, mix in all ingredients in order presented and put into refrigerator until the mixture jells. Serve cold.
Eleanor's(Connie's Mom)Chicken Supreme
4 Chicken Breasts skinned and clean
1 can cream of mushroom soup
1 can condensed milk
3/4 cup of uncooked rice
1 4 ounce can sliced mushrooms drained
1 envelope onion soup mix
1/4 cup of white wine
Directions: Mix the soup and milk - reserve 1/2 cup of this mixture . Mix the soup and milk mix with rice, mushroom, 1/2 package of onion soup mix Pour the blended ingredients into a baking dish Place the chicken pieces on top of the mixture Pour the reserved mixture now over the chicken Sprinkle the balance of the onion soup mix over the top of the baking dish Cover and bake in over at 350 for 1 hour Then unconver in the oven for 15 minutes more minutes Serve
Gilda’s(Jim's Mom) Rum Cake “Magnifico!” Ingredients: Cake:
1 Duncan Hines Deluxe Yellow Cake Mix
1 cup of Pecan Halves
1 Box 3 3/4 oz. Vanilla Instant Pudding
½ cup Cold Water
½ cup Corn Oil
½ cup Baccardi Rum
1/4 lb. Butter
1/4 cup Water
1 cup Granulated Sugar
½ cup Baccardi Rum
Directions:Cake: Preheat oven 325, Grease & flour 12 cup Bundt Cake Pan, sprinkle pecans over bottom of pan. In a bowl, slowly blend all wet ingredients, then add all dry ingredients, then on medium speed whip for five minutes-fold and stirring a lot. Pour batter in pan. Bake 1 hour-set on rack right side up to cool. Prick top of cake with fork so glaze will sink in-drizzle and brush glaze over cake. Glaze: Melt butter, stir in water and sugar, and bring to boil. Boil 5 minutes stirring constantly, now stir in rum-then brush & drizzle glaze over cooled cake.
Keep: dough in refrigerator for a short time to settle dough before baking
Place: small ball of dough for each cookie on greased cooking sheets
Cook: at 375 for 10-12 minutes
Gilda’s (Jim's Mom)Mississippi Mud Bars with Cocoa Glaze
Mud Bar Ingredients:
1½ cup flour
1 cup butter – softened
¼ cup cocoa
2 cups sugar
1 teaspoon vanilla
1 cup chopped pecans
1 (7oz.) Jar marshmallow crème (1¼ cup)
Directions for Bars: Preheat oven to 350 degrees. Grease 13" x 9” baking pan. In large bowl with electric mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl occasionally. Add flour, cocoa and salt; beat until well blended. Fold in pecans. Spread batter evenly in pan. Bake 40-45 minutes. Immediately place dollops of marshmallow crème on cake, spread until smooth. Let cool on wire rack for at least one hour before frosting (or chill until set, about 30 minutes).
Cocoa Glaze Ingredients:
1½ cup confectioner sugar
¼ cup cocoa
minimum 3 tablespoons milk
1 teaspoon vanilla
Directions for Glaze: Mix confectioner sugar and cup cocoa, then stir in 3 tablespoons milk and one teaspoon vanilla until smooth. (Stir in additional milk, ½ teaspoon at a time until desired consistency). To freeze; wrap well, label and date (store up to 3 months). Topping decoration (optional); one tube green decorating icing, red cinnamon candies, make a wreath with green frosting and decorate with red candies.
Mix in all ingredients and then refrigerate dough overnight or for at least a half of day. Roll out a small "s" shaped portion of dough on an ungreased cookie pan for each cookie. Bake at 375. Bake 8 minutes on top shelf and then 8 minutes on bottom self (total 16 minutes).
Directions: Cream butter and sugar, add vanilla, water, blend and add flour. Mix well and add chopped nuts. Form into small rolls, about 1 1/2" long-Bake on ungreased cookie sheet in slow oven-300 degrees for about 20 minutes until delicately brown. While hot, roll in confectioner's sugar.
Combine in heavy skillet - cook over medium heat, stirring constantly until mixture pulls away from the pan, about 5 minutes - -Cool 5 minutes.
1 tsp vanilla
1 cup chopped nuts
1 cup corn flakes
1 cup rice krispies
Add 1 tsp vanilla, 1 cup chopped nuts. Carefully work in 1 cup corn flakes and 1 cup rice krispies. Wet hands with cold water and form mixture into balls. Roll in shredded coconut. Set on cookie sheet and flatten.
In a large skillet, add oil and heat, then add thinly sliced sirloin and thinly sliced onion. Sauté for a few minutes until meat is slightly brown. Then add mushrooms, garlic, beef broth, stewed tomatoes. Cook until meat is tender. Then add thinly sliced peppers, cover and cook until done. Thicken slightly if you prefer. Pour over noodles or rice. Sprinkle with Parmesan or Romano cheese, and serve.
1 cup chopped pinapples (fresh or canned in juice)
8-10 apricots sliced
Preheat oven to 400 F. wrap beets in foil and bake until tender (40-45 minutes) Rinse under cold water as you rub off skins. Trim the edges and grate (by hand or in a food processor). transfer to a bowl.
Add all the remaining ingredients and mix well. Chill until serving.
Even if you are not a beet person, this recipe is great. Melissa reports that "I have adapted the original and made it even more scrumptious".
1 box of Jiffy Corn Bread Mix (you didn’t think it was all by scratch did you?)
8 oz sour cream (the real thing not fat free- pour on the calories)
2 eggs (not egg beaters-must have the real cholesterol)
1/4 lb of butter-melted in microwave (not margarine-get real!)
3/4-1 cup sugar (optional-if you want it to be fantastic with a nice crust on top)
Drain the whole kernel corn. Then mix all ingredients by hand in mixing bowl and put into a glass casserole dish and put uncovered into oven @ 350 and cook for one hour. It is done when you can put a knife into it and it comes out cleanly. Ideally should serve warm. Be ready to be humble and accept the raves. Oh yes, warn any dieters that this dish should be added to their plate-after all it is a vegetable.
*Originally our friend's Marleen's but Steven has added his own touches (extra sugar) to win over the hearts of all of the cooks for whom he has made this dish.
Paulette's (Jim's Sister)Quick Chocolate Cheese Pie
Pre-made Graham Cracker Crumb Pie Crust
1 package Instant Chocolate Pudding Mix
1 3 oz. Cream Cheese package at room temperature
3/4 cup of milk
2 tsp sugar
Into a blender put all ingredients. Blend them till smooth and then pour into pie crust. Put pie into refrigerator and let jell. Serve cold. Can serve with whipped cream if so desire.
2 large cans of Bush's baked beans or any other good brand
4 pieces of pre-fried bacon (loosely crumbled)
1 large onion - cut in large pieces
6 Tablespoons of Ketchup (more or less as desired)
6 Tablespoons of Dark Brown Sugar (more or less as desired)
1/2 Green Pepper - cut in medium size pieces
Open and drain two cans of beans in colander - do not rinse. Remove any fat chunks from beans. Place in large corning ware dish. Now add: all of the additional ingredients. Cook in microwave with cover on for 12 to 15 minutes at power level 8-9. Let stand 30 minutes to 1 hour before serving. This can be made several hours ahead of meal and then just heat to serve. Great as leftover the next day. And can be served cold.
1 Stick butter softened to room temperature (not melted)
1 cup chopped pecans
Directions for Crust:
Mix in all ingredients. Put into greased 9 x 13 pan. Press in to bottom of pan (mix should be crumbly prior to pressing into pan). Now prepare the topping.
Ingredients for Topping:
1 Box (16 oz.) confectioner's sugar
1 tsp vanilla
8 oz. package of cream cheese
Directions for Topping:
Blend in "topping" ingredients until smooth. Pour over top of the uncooked crust in pan. Put pan into center of oven. Bake 1 hour at 300. It is done when you can put a knife into it and it comes out cleanly.
Alice's (Our friend)Better than Sex Chocolate Cake
1 package (2 layer size) German Chocolate Cake Mix
1 can (14 ounces) sweetened condensed milk
1 jar Mrs. Richardson's fudge sauce, or other brand
1 container (8 ounces) whipped topping, such as Cool Whip
2 Health toffee bars, crushed
Bake cake, according to package directions, in an oblong baking pan. As soon as the cake comes out of the oven, poke holes in it with the end of a wooden spoon. Pour sweetened condensed milk over the cake. Cool 20 minutes. Spread fudge sauce (warm sauce slightly, with lid off, in the microwave) over cake.
Top with whipped topping, sprinkle with crushed Heath bars.
DO YOU HAVE A RECIPE YOU WOULD LIKE TO SHARE?
If you have a signature recipe you are willing to share here, just email us the recipe and we will post it.