The following recipes have been taken from my both of my grandmother's
cookbooks, some are my mother's recipes, and some are my own. 
 I hope you will enjoy them as much as we have.

I inherited my grandmother's cookbooks from both sides of my family.

The stories written inside the covers and the spine actually
 provide for some great memories of both of my grandmothers.

Peanut Butter Cookies

Ingredients:

1 cup blended splenda, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth peanut butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

mini peanut butter chips

Directions:

Preheat oven to 375 degrees. Grease a baking sheet.
In a large bowl, cream together sugar and butter. Beat in egg to mixture.
Mix in peanut butter and vanilla until smooth and creamy.
Stir in salt, baking soda and flour until well combined. Roll dough
into 1 inch balls and then roll in sugar.   
Place on baking sheet and flatten with fork.  Top with mini peanut butter chips. 
Bake for 12-15 minutes.

Pineapple Upside Down Cake

Ingredients:

Nonstick cooking spray

3 cups cake flour, plus more for pan

1 cup butter, softened, plus 1/2 cup, melted

2 1/4 cups blended splenda baking sugar

5 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups whole buttermilk

1 1/2 cups firmly packed splenda brown sugar

1 (20-ounce) can pineapple slices in juice, drained

1 (10-ounce) jar maraschino cherries, drained well

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy.
Gradually add the splenda blended sugar, beating until fluffy.
Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine.
Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Pour the splenda brown sugar on the bottom of a cast iron skillet evenly.
Pour the melted butter over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar.
Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center
 comes out clean, about 40 to 45 minutes. Let the cake cool in the
skillet for 10 minutes. Invert the cake a plate or a wire rack to cool completely.

Serve with whipped cream.

Shrimp Alfredo

Ingredients

1 package of cream cheese at room temperature
1 !/2 lbs of shrimp (cleaned and deveined)
1 stick of butter
1 tablespoon of chopped garlic
1 pint of heavy cream
1 cup of parmesan cheese
Freshly cracked pepper
Chopped fresh flat-leaf parsley - for garnish
1 package of fettuccine noodles
nutmeg to taste

Directions:

Heat heavy cream over low-medium heat in a deep sauté pan. 
Add cream cheese and whisk gently to melt.  Sprinkle in cheese and stir
to incorporate. Season with freshly cracked black pepper.
In a separate sauté pan melt the butter and add the garlic.
Add the shrimp to the butter sauce.  You will see the shrimp cook almost
immediately approx 2-3 minutes.  Do not overcook the shrimp.  Remove from heat.
Add to the cream sauce.
 

In a large stockpot, cook pasta in plenty of boiling salted water according to package.
Drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo sauce. 

Transfer pasta to a warm serving bowl. 
Top with more grated cheese and chopped parsley.  Serve immediately.

Cabbage Rolls

Ingredients

2/3 cup water
1/3 cup uncooked white rice (brown rice works too)
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions

In a medium saucepan, bring water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil.
Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice,
onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

 

Divide the beef mixture evenly among the cabbage leaves.
Roll and secure them with toothpicks or string.

 

In a large skillet over medium heat, place the cabbage rolls
and pour the remaining tomato soup over the top. Cover and bring to a boil.
Reduce heat to low and simmer for about 40 minutes,
stirring and basting with the liquid often.

Blackberry Cobbler

Ingredients
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)

Directions

Melt butter in a microwavable dish.

Pour 1 cup of sugar and flour into a mixing bowl,

 whisking in milk.

Mix well. Then, pour in melted butter

and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries.

Pour the batter into the buttered baking dish.

Sprinkle blackberries over the top of the batter;

distributing evenly. Sprinkle ¼ cup sugar over the top.


Bake in the oven at 350 degrees for 1 hour,

or until golden and bubbly
.
If you desire, sprinkle an additional teaspoon

of sugar over the cobbler 10 minutes before it’s done.

Bisquick Sour Cream Coffee Cake


Ingredients


1 1/2 cups Bisquick baking mix (plus 1-2 tb. for high altitude baking)

1/2 cup sugar

2 tablespoons margarine or butter, softened

1 egg

3/4 cup dairy sour cream or plain yogurt

1 teaspoon vanilla

Streusel (below)


Directions


Heat oven to 350 degrees.

Grease an 8" square pan.

Mix all ingredients except streusel;

beat vigorously 1 minute.

Spread in pan; sprinkle with streusel.

Bake 35-40 minutes and test with a toothpick.

Cool 10 minutes before cutting, makes 9 servings.

Streusel: Cut 2 tablespoons firm margarine or butter

into 1/4 cup Bisquick baking mix, 3 tablespoons sugar,

1/2 teaspoon ground cinnamon

and 1/4 teaspoon ground nutmeg until crumbly.

SPRING CHICKEN SALAD

Ingredients

1/2 pound small red-skinned potatoes, halved

Kosher salt
 
2 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

2 tablespoons white wine vinegar

1/4 cup low-fat plain Greek yogurt

Freshly ground pepper

1/4 cup extra-virgin olive oil

4 romaine hearts, torn

1 rotisserie chicken, skin removed and meat shredded

(about 2 cups)

1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced

4 radishes, cut into wedges

1 yellow bell pepper, thinly sliced


Directions

Place the potatoes in a small pot and cover with water.

Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.

Meanwhile, pulse the chives, tarragon, vinegar, yogurt,

1/2 teaspoon salt, and pepper to taste in a food processor.

Slowly drizzle in the olive oil and pulse to make a thick dressing.

Toss the romaine, potatoes, chicken, cucumber, radishes

and bell pepper with the dressing in a large bowl.

Season with salt and pepper.

Irish Beef Stew

2 pounds lean beef, cut into 2-inch cubes

1/4 cup all-purpose flour

3 tablespoons olive oil

1 bottle stout

4 medium potatoes, cut into 1-inch cubes

2 medium yellow onions, quartered

4 large carrots, cut on the diagonal into 1-inch pieces

1 celery stalk, cut into 1-inch pieces

1 quart low-sodium beef broth

1 cup water

1 cup frozen peas

Season the beef generously with salt and pepper.

Sprinkle the beef with 2 tablespoons of the flour and toss to evenly coat all sides.

Heat the olive oil in a large Dutch oven or a large heavy pot over medium-high heat.

Add the beef in a single layer (do in two batches if necessary) and cook until just

browned on all sides. Remove the beef from the pan, and set aside in a bowl.

Pour the beer into the pot. Using a wooden spoon, scrape up all the brown bits

from the bottom of the pot.

 Bring to a boil and let reduce by half. Return beef to the pot.

Add the potatoes, onions, carrots, celery, broth and water. Bring to a boil,
 
reduce the heat to very low, and simmer, covered until the beef is very tender, about 2 hours.

In a small bowl, mix ¼ cup of the stew liquid with the remaining 2 tablespoons flour

 until smooth. Stir into the beef stew. Add peas. Continue to simmer over low heat
 
and allow the broth to thicken, about 10 minutes. Stir in 1 ½ teaspoons salt and

 ¾ teaspoon pepper. Ladle into individual bowls and serve.

COLD BROCCOLI SALAD


Large head of broccoli

10 slices bacon, cooked crisp

5 green onions

1/2 c. raisins

1 c. mayonnaise

2 tbsp. vinegar

1/4 c. sugar

Cut broccoli into florets, add cooked bacon to it along with green onions,

raisins. Mix mayonnaise, vinegar and sugar together and toss with broccoli mixture.

Chill for at least an hour.

EASY TOMATO/CUCUMBER SALAD


1 tomato

1/2 cucumber, peeled

2 small green onions, chopped

1 cup mayonnaise

1/4 cup sour cream

dill to taste

Dice tomato and cucumber into small cubes of desired size.

Combine all ingredients in a salad bowl.

Refrigerate for at least 45 minutes, then serve.

Fruit Salad with Honey Dressing



Yield: 6 servings

Ingredients

1/3 cup honey

1/4 cup orange juice

1/4 cup canola oil

1/2 teaspoon fresh lemon juice, plus the juice 1 lemon

1 1/2 teaspoons poppy seeds

1/4 teaspoon salt

1/4 teaspoon prepared mustard

1 apple, cored and diced

1 banana, sliced

1 avocado, peeled and sliced

1 (11-ounce) can mandarin oranges, drained

1/4 cup raisins

1/4 cup chopped walnuts or pecans

Directions

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice,

 poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well.
 
Toss the apple, banana, and avocado with juice from 1 lemon to prevent

 the fruit from turning brown. Combine the fruit,

 raisins, and nuts in a glass bowl. Add the dressing

 and stir gently. Serve on red leaf lettuce.

Lemon Bars

Crust

1 cup softened butter (2 cubes)

1/2 cup sugar

2 cups white flour

Mix together in Kitchen Aid with paddle attachment.

This is a shortbread crust. Press lightly into a greased pan

 and bake at 350 for 20 minutes.

Custard

In a bowl using your mixer, beat following ingredients till smooth

4 eggs

2 cups sugar
 
1tsp baking POWDER
 
1 tsp salt

1/4 cup flour
 
2 large whole lemons squeezed
 
lemon zest of 1 whole lemon

Pour over baked crust and bake 350 for 25-30 minutes.

Cool and sprinkle with powder sugar.

You need to allow a lot of time for these.

If you bake them too quickly,

they won't set up just right.

To check for doneness press the middle of the pan

 and see if it slightly bounces back. It shouldn't be jiggly.

 PS. The crust alone can be used as shortbread cookie dough.

Beer Bread

3 cups self-rising flour
1/3 cup sugar
1 bottle of beer

Mix it together gently with a wooden spoon, pour into a buttered loaf pan

and let rise for about 30 minutes. Place into a 375 oven for approx.

45 minutes or so depending on your altitude.

You can add cheese, or brush the top with beaten egg and

sprinkle with oatmeal or sesame seeds - but plain is good too.

Special Note:

To make your own self rising flour use
1 1/2 tsp baking powder
and 1/2 tsp salt
for every cup of flour.