Page 1

Recipes Booklet as taken from the Quilting Board Forum

Nancy's Fabrics 218 West Edgar Avenue Ronceverte, WV 24970 (304).645.0010 (888).870.2252 www.nancysfabrics.com info@nancysfabrics.com Tutorials linkedin profile Facebook Twitter Google Plus The LORD is my shepherd; I shall not want. Psalm 23:1


Easy Pretzel Turtles Ingredients: small pretzels Rolo candies – one bag has about 55 candies Topping options: pecan halves, peanuts, cashews, m&m’s, etc. Optional: almond bark or white chocolate for drizzling This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil or directly onto the cookie sheet. Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Don’t they look like they’re just standing there waiting for an order? At least someone in my house stands at attention because heaven knows my children don’t! Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

Keep going and be filled with joy each time you feel that gooey caramel squish out underneath your fingers. It’s one of life’s little pleasures.


Here’s where you can be creative. Use whatever nuts or candies you like on top. I love cashews and peanuts (I used honey roasted peanuts here). And for kiddos and those who can’t eat nuts or don’t like them, M&M’s make a great little topper, or those mini Hershey’s kissables are cute too. I always throw a few of those in for color and because the kids like them. And if it’s not Christmas time, use the colorful ones- they’re adorable!

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.


Now definitely do yourself a favor and eat a few of these babies warm off the pan. Mmmm… Wait for the rest to cool and harden before you pack or plate them up. I pop them in the fridge because I stink at the whole patience thing.

These are so cute that I love to package them in little peep-window boxes. You can find boxes like this at craft stores like Micheal’s.

Or just pop them in a bowl or on a plate for a party. Either way they’ll be gone fast! And just look how fancyschmaltzy they look. No one has to know you whipped them up so fast.


Caramel Corn Puffs Ingredients: 1 bag of Corn Puffs (you can also use Kix Cereal if you want) ½ Lb. Oleo 1C. Brown Sugar ¼ C. White Corn Syrup 1 tea. Soda Directions: Put butter, syrup and sugar in a sauce pan and bring to a boil. Boil 2 minutes. Remove from heat and add soda. Pour over Corn Puffs, stir to coat. Put in a large pan and bake at 225 degrees for 45 minutes. Stir every 15 minutes. Dump out baked Caramel Corn Puffs onto waxed paper and allow to cool. Store in a tight container until you are ready to eat or share with those holiday guests!

No Bake Church Goodies 2 cups toasted rice cereal (such as Rice Krispies) 2 cups peanut butter-flavored corn and oat cereal (such as Captain Crunch) 2 cups mini marshmallows 2 cups chopped pecans (mixed nuts can also be used) 1-1/2 pounds white chocolate, chopped 2 C. M&M Directions: 1. Coat a large baking sheet with nonstick cooking spray. 2. In a large bowl, combine toasted rice cereal, peanut-butter flavored corn and oat cereal, marshmallows and pecans. 3. Place chopped chocolate in a medium-size bowl. Microwave on HIGH for about 3 minutes, stirring halfway through. Stir until smooth. 4. Pour melted chocolate over cereal mixture and stir until coated. Spread mixture onto prepared baking sheet. Refrigerate for at least 1 hour or until firm. Cut into 24 squares. I like to drop this by a teaspoon onto a sheet of waxed paper for drop cookies instead of bar cookies. You can also add other things to this recipe like coconut… Your choice:>

Sweet and Salty Party Snacks Ingredients: 9 C. Corn or Rice Squares 4 C. Popped popcorn 1-11/2 C. Salted nuts (your choice) 1 C. Brown Sugar ½ C. Butter ½ C. Light Corn Syrup 1 tea. Vanilla ½ tea. Soda Chocolate covered pretzels (optional) Chocolate Candies or others (Optional and your choice) Additional Salted Nuts (Optional and your choice) Other additions you might want to add to your mix.


Directions: Pre-heat oven to 250 degrees. Spray roasting pan with Pam. Mix Cereal, popcorn, and nuts in a large bowl. Pour into prepared pan. Combine Sugar, butter and corn syrup in medium, heavy-duty sauce pan. Bring to a boil over medium heat Stirring constantly. Boil without stirring for 5 min. Remove from heat; Stir in vanilla and soda. Pour over cereal mixture; stir to coat evenly. Bake for 45 min. stirring every15 min. Cool completely, break apart. Add other items to mix that you desire. Put in a sealed container and enjoy! Cheerios No Bake Cookies ½ C. light corn syrup ½ C. chocolate chips ¼ C. sugar ½ C. smooth peanut butter 3 C. Cheerios Cereal Place corn syrup, chocolate chips, and sugar in sauce pan over medium heat. Cook stirring frequently until bubbles break the surface. Remove from heat and add peanut butter. Mix until smooth. Stir in Cheerios until evenly coated. Drop by teaspoon onto waxed paper, forming clusters. Cool and eat! Makes about 3 ½ dozen.

Crock Pot Pumpkin Pie Pudding Spray a 3 quart crock pot with oil. Mix together: 1 can pumpkin 1/2 cup Bisquick baking mix or similar 3/4 cup sugar 2 tsp pumpkin pie spice 12 ounce can evaporated milk 2 eggs, beaten (or 6 egg whites) 1 tsp lemon zest Mix everything together in the crock pot and cook on low for 3 hours. Enjoy!

Carrot Cake with Caramel Frosting & Toasted Coconut

Ingredients: 1 cup sugar


3/4 cup brown sugar firmly packed 4 eggs 3/4 cup applesauce 3/4 cup vegetable oil 2 tsp pure vanilla 3 medium carrots shredded 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 1/2 tsp pumpkin pie spice 2 1/2 cups flour 1 batch of salted caramel frosting (or regular cream cheese frosting) 1 cup coconut toasted. Directions: Beat eggs, add sugar, vanilla, applesauce and oil, beat well. Add baking soda, baking powder, salt, and pumpkin spice, beat well. Add shredded carrots. Add flour and beat well. Divide batter evenly between three sprayed and floured 9" cake pans. Bake at 350 degrees for about 20 minutes until a toothpick in the center comes out clean. Cool on wire racks. Heavily frost the top of each layer with caramel frosting. Top with toasted coconut. Peggy Easy Peachy Pork Chops

Ingredients: 4-6 boneless pork loin chops 1 pkg stuffing mix 1 can sliced peaches 2 tsp dried minced onions 2 tsp dijon mustard 1/4 cup apricot preserves Directions: Drain the juice from the peaches into a measuring cup and add water to make 1 1/2 cups. Mix the stuffing with seasoning packet and water and stir until most of the water is absorbed. Place stuffing in the bottom of a baking dish. Place the pork chops on top. Combine the apricot preserves, mustard, and onions in a small bowl. Spread over the chops. Arrange the peaches on top. Cover tightly with foil and bake for about 40 minutes (depending upon the thickness of your chops)

Creamy Chicken Tortilla Soup for those cold days 1 cup Pace速 Picante Sauce 2 cans (10 3/4 ounces each) Campbell速 Condensed Cream of Chicken Soup 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces


2 cups frozen whole kernel corn 1 can (about 15 ounces) black beans, rinsed and drained 1 soup can water 1 teaspoon ground cumin 4 corn tortillas (6-inch), cut into strips 1 cup shredded Cheddar cheese (about 4 ounces) 1/3 cup chopped fresh cilantro leaves Directions: 1.Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. 2.Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. 3.Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. RECIPE TIPS •Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours. Note: I added one diced onion, 1 tablespoon minced garlic and 1 can diced green chilies as we like the extra "kick" You can also substitute one can of nacho cheese soup for one of the cream of chicken if you like a more cheesy taste.

Valentine Hearts a simple kid friendly treat I am always looking for things to cook with my 3 year old grandson. This is definitely something he would love to help make. Only takes a few minutes and 3 ingredients: flour tortillas, melted butter, decorating sugar crystals.

Fold the tortilla in half. Cut a large heart shape. You can cut another heart about 5/8" in from the outer edge and then another small one. You can make a scalloped edge if you like. Use your imagination and make them however you want and whatever size you want. Cover a large baking sheet with parchment paper or waxed paper. Place hearts on the sheet. Melt butter in microwave and brush generously over the top of the hearts. Sprinkle with decorating sugar crystals. Bake at 350 degrees for just a few minutes. The longer you bake them, the crispier they will be. Best Little Smokies a fantastic appetizer for "Superbowl"

These have to be the easiest appetizer ever. Only 3 ingredients. No prep time. 2 packages Hillshire Farms beef little smokies drained 1 bottle chili sauce 10 oz. 1 jar grape jelly 10-16 oz. Place everything in the crock pot and heat for about 3 hours until sauce is blended and smokies are hot. I know it sounds like an odd combination, but trust me, they are great. If you are serving a crowd, you


may want to double the recipe. They go fast! Peggy

Chocolate drop cookies 2cups sugar 4-6 tablespoon cocoa 1/2 cup butter 1 teaspoon vanilla pinch of salt 1/2 cup milk 6 cups oatmeal bring to a rapid boil all but vanilla and oatmeal when have at rapid boil add vanilla and oatmeal drop by teaspoons and let set till cool Peanut Butter Drop Cookies Ingredients • 2 cups white sugar • 5 tablespoons unsweetened cocoa powder • 1/2 cup unsalted butter • 1/2 cup crunchy peanut butter • 1 teaspoon vanilla extract • 3 cups quick cooking oats • 1/2 cup chopped walnuts • 1/2 cup milk Directions 1. Cover baking sheets with wax paper and set aside. 2. Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat. 3. Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container. Aunt Ruth's No bake peanut butter cookies


1/2 cup corn syrup 1/2 cup sugar 1 cup peanut butter 1 cup chow mien noodles Mix corn syrup and sugar in saucepan. Bring to a boil. Remove from heat and add peanut butter and chow mein noodles. Drop by teaspoon full onto wax paper. Cool and enjoy!

Sugar Cookies-Our favorite! 1 C butter (real is best) 1-2/3 C sugar 2 eggs 3 t vanilla 3-1/2 C flour 2-1/2 t baking powder 3/4 t salt Cream butter and sugar with electric mixer. Add eggs and vanilla and cream until light and fluffy. Sift flour, baking power and salt into wet ingredients and mix well. Let chill in refrigerator for 1 hour. Roll out on floured board. Cut out and place on ungreased cookie sheet. Bake @ 400 degrees for 8-10 minutes. Makes about 5 + dozen.

Rocky Road treats: Ingredients: 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg butterscotch chips 1 cup peanut butter 1 pkg (10 1/2 oz) bag mini marshmallows 1 1/2 cup salted dry roast peanuts Directions: combine chocolate and butterscotch chips and peanut butter in large glass mixing bow. microwave at 2/3 power for about 4 minutes. stir until melted, adding a little time in necessary. when melted (NOT boiling!!) add marshmallows and peanuts. mix 'em up, and spread in 9" x 13" buttered pan (i use pan spray) stick in the fridge for a couple of hours (or on the back porch if you're in Minnesota!) and cut into squares. recipe can be reduced by half (everything) and put in a 8x8" pan for smaller families).


Grandmother's Rum Balls: Ingredients: 2 cu crushed vanilla wafers 4 tblsp cocoa 1 cu chopped pecans 1/4 cu +2 tblsp rum 1 1/2 tblsp Karo syrup Directions: Add more rum if it isn't moist enough. Roll into balls of about 1 tsp each. Coat each ball in granulated sugar. These get rummier when kept in an airtight container for about a week. Our family's Christmas favorite!

Peanut Butter Chews Ingredients: 1 cup sugar 1 cup corn syrup 1 cup Peanut butter 1 tsp vanilla 6 cups corn flakes Pam spray Directions: Put sugar, syrup & pb in lg micro wavable bowl, zap for about 5 min stirring every minute until it just boils. Add vanilla. Spray wooden spoon with pam. Pour corn flakes into a large bowl, pour hot pb mix over flakes, mix well with spoon. Let cool slightly, form into small balls with well buttered hands. Be careful mix may be very hot! Place cookies on wax paper.

Oreo Truffles Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (15.3 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted Directions: MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Amish White Bread Ingredients: 1 pk dry yeast 1.2 c warm water 1/3 c sugar 2 tsp salt 2 c warm water 2 ½ TBL melted shortening or veg, oil 6 c flour


Directions: Dissolve yeast in ½ c warm water In a large bowl combine sugar, salt, 2 c warm water and shortening. Stir in yeast mixture. Gradually add flour to form a soft dough. Mix together until smooth. (with hands) Place in greased bowl, cover let rise 2 hours. Punch down divide in two to form two loaves. Place in greased bread pans, let rise 2 hours. Bake at 350 got 25 to 30 minutes.

Onion Cheddar Bread

Ingredients: 2 1/2 cups bread flour 1 cup whole wheat flour 1 envelope dry onion soup mix (or less depending upon how much you like onions) 2 Tblsp butter 1 Tblsp frozen orange juice concentrate 1 1/3 cups warm water 2 tsp active yeast 1 Tblsp sugar 1 1/4 cups shredded medium cheddar cheese melted butter to brush on the top Directions: Add yeast and sugar to warm water. Let stand until foamy. Stir in butter and orange juice concentrate. Add to dry ingredients and knead until smooth. Cover and set in a warm place to double in bulk. Punch dough down and roll into an 8" x 10" rectangle. Cover with shredded cheese. Roll up tightly and pinch edges to seal. Place in a sprayed loaf pan, cover, and set in a warm place to double. Bake at 375 degrees for 30-35 minutes until golden brown on top and hollow sounding when tapped. Brush top with melted butter. Allow to cool slightly before cutting if you can stand to wait that long. Cranberry Walnut Bread You can no longer find Cran-Fruit cranberry orange, so I substitute 1 can whole fruit cranberry sauce. It is very good and almost like a tea bread. We like it with a xxx sugar glaze. Combine dry ingredients 2 cups sifted(I never sift) self-rising flour 1/2 t. lemon peel 2/3 cup sugar


Add 2 eggs, slightly beaten 1 container whole fruit cranberry sauce 1 cup chopped walnuts 1/2 cup margarine(melted) 1/4 cup milk Pour into loaf pan and bake 60-70 minutes @ 350 Seven Layer Taco Dip

• • • • • • • • • • •

Ingredients 1 (1 ounce) package taco seasoning mix 1 (16 ounce) can re-fried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese Directions 1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large serving platter. 2. Mix the sour cream and cream cheese in a medium bowl. Spread over the re-fried beans. 3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Italian Dinner Rolls

• • • •

Ingredients 3 1/2 cups all-purpose flour 2 tablespoons sugar 2 (.25 ounce) packages active dry yeast 2 teaspoons garlic salt


• • • • • • • •

1 teaspoon Italian seasoning 1 teaspoon dried parsley flakes 1 teaspoon onion powder 1 cup milk 1/2 cup water 4 tablespoons butter or margarine, divided 1 egg 3/4 cup grated Parmesan cheese, divided Directions 1. In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a saucepan, heat the milk, water and 2 tablespoons butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup Parmesan cheese and enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining Parmesan cheese. Place in a greased 13-in. x 9-in. x 2-in. baking pan or two 8-in. round baking pans. Cover and let rest for 10 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Receipes Collected from the Quilting Board Forum  

Here is a collection of recipes taken from the post of members of the Quilting Board Forum.

Read more
Read more
Similar to
Popular now
Just for you