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Email us your favorite family recipe along with a photo and a short description about what makes this recipe special to you. About every month we’ll choose a recipe to feature on this page and the winner will receive a $50 gift certificate to Elixir Baubles! Simple!

Remember to keep checking back to find all the favorite, delicious recipes that are being added so that you can try them for yourself! Yum!

 

 


Baba's Sweet Potatoes

1 large can Sweet Potatoes
1 cup brown sugar
½ cube butter
¼ cup water
½ teas. salt
1-2 cloves

Arrange sweet potatoes in baking dish (drained) combine remaining ingredients in sauce pan and boil for 5 minutes. Pour sauce over potatoes and bake at 375 F. for 45 minutes, basting occasionally.

A family favorite. My Grandmother's recipe that she starting making in the 1930's. Even though she's gone we continue to serve it at Holiday dinners. Last year my daughter made it!


Hot Spiced Cranberry Juice

1 quart cranberry juice
1 teaspoon whole allspice
1 cinnamon stick
3 tablespoons lemon juice
3 tablespoons sugar

Combine all ingredients in saucepan and heat to boiling.

Strain into fondue pot.

Keep cranberry juice mixture hot over low heat. Serve hot in mugs or cups.

Makes 6, 5-ounce servings.

A delicious alternative to the traditional Hot Spiced Cider. My family loves warming up with a mug of this on cool Fall days!


Homemade Irish Creme
        (also known as "Bailey's")

1¾ cups whiskey (or less depending on the strength you want. I use only 1 cup. Also, inexpensive middle of the road is okay. For whiskey lovers, Jameson or something similar is best)
1 (14 oz) can sweetened condensed milk
1 cup whipping cream
4 eggs
2 tbl choc syrup
2 tsp instant coffee granules
2 tsp vanilla extract
1 tsp almond extract (Torani brand almond syrup is best)

In blender, combine all ingredients; blend until smooth. About 2 minutes.

Store tightly covered in refrigerator up to a few months (it won’t last that long!)
Shake bottle well before serving, and return remaining liqueur to refrigerator.

~From Cathey A.


Flan

6 eggs
1 can (14 oz) sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
2 cps sugar (1 cup in the mix and 1 cup to caramelize)
1 tsp cinnamon (optional)

Mix all ingredients with the exception of 1 cup of sugar in a bowl and set aside. On the stove, put the remaining 1 cup of sugar in a small, nonstick pan and cook until completely liquid. Immediately take the sugar and brush it around (with a wooden or metal spoon) the bottom and sides of the pan or mold that the flan with be in. Pour the mixture into the pan and bake at 350 degrees for 45 min, or until the top isn’t liquidy.

~From Allison A.


Pea Salad

1-1½ bags frozen peas
1 can sliced water chestnuts
Sliced green or red onion
1 pkg imitation crab (or use real)
2 tbl lemon juice
Salt and pepper to taste
½ cup or more mayonnaise

Take frozen peas and put in pot. Pour boiling water over then and let sit 2 min in the water. Drain and let set in a colander for another 2 minutes. Pour cold water over them to stop the cooking, then let them sit and drain well in the colander. (They should be pretty dry before mixing with the other ingredients)

When dry, add the water chestnuts, onion, crab and lemon juice. Stir in the mayo and add salt and lots of pepper.

Taste and add more mayo if not creamy enough, and more lemon juice if you need more tartness. Also, adjust salt and pepper, if needed.

Chill 3-4 hours or overnight.

~From Dena C.


Mexican Lasagne

2 lbs of ground meat (chuck)
1 large bottle of mild picante sauce
1 can black beans
2 small cans of green chilies
Taco seasoning to taste
Flour tortillas
Black olives
Shredded cheddar cheese

Brown and drain ground meat, return to pot and add picante sauce to your liking, black beans green chilies. And taco seasoning (to taste). Let this mixture simmer, the longer the better.

Layer the flour tortillas, the meat mixture and the shredded cheddar. Continue to layer, last layer will be cheese and black olives. Bake at 350 until bubbly.

Serve with sour cream on top. Enjoy!

~From Dona A.


Jackie’s Artichoke Dip

1 can (14 oz) artichoke hearts, drained and chopped
1 cup mayo
1 cup grated parmesan
1-2 cloves chopped garlic
Dash of Tabasco sauce

Mix all the ingredients together and then bake 350 degrees for 25 min. Serve with veggies or crackers.

~From Jackie H.


Cheesy Potatoes

1 (2 lb) bag frozen hash brown potatoes
1 can cream of chicken soup
1 cup chopped onion
2 cups sour cream
2 cups grated sharp cheddar cheese
1 tbl Poppy seed
Salt and pepper to taste
Crushed corn flakes
1 cube melted butter
Paprika

Mix potatoes, soup, onion, sour cream, cheese, poppy seed and salt and pepper. Pour into 9 x 13 baking pan. Top with crushed corn flakes well mixed with melted butter. Sprinkle lightly with paprika. Bake 1 hour at 350 degrees.

~From Meghan A.


Tomato Salad on Toast

2 pounds garden ripened fresh tomatoes
Blanch tomatoes to remove skins. (Sometimes I omit this step) Cut in half and squeeze out seeds. Cube into a bowl.
Add: 1 teaspoon Balsamic vinegar
2 Tablespoons garlic flavored olive oil (or just regular olive oil)
12 leaves fresh basil, cut up
Salt and a grind of fresh pepper

Toast thickly sliced French bread on one side under the broiler. Turn over, put the tomato mixture on the untoasted side of the bread. Add grated Mozarella cheese on top. toast in the oven until cheese melts.

Yummmmm.

~From Valri D.


Grilled Veggies

Pick your veggies; yellow & green summer squash, pick your peppers, red, yellow, green, orange… one or two big sweet onions, three or four portabellas, all cut into strips. Mix together in a big mixing bowl. Pour olive oil over the cut veggies, just enough to coat lightly.

Pour good balsamic vinegar over and mix well with oil and veggies. If cooking soon, sprinkle in ¼ cup +/- Parmesan cheese, mix well so everything is coated. Cook on a medium hot grill until everything begins to caramelize. If not cooking soon, cover and refrigerate to marinate. When ready to cook, add the cheese.

~Rosemary D.


 

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