1 Lb Butter, Softened

4 C All-Purpose Flour

1 1/2 C Powdered Sugar

1/2 tsp Salt

1 tsp Baking Powder

In a mixing bowl, combine all ingredients by hand.  Shape mixture into long rolls and refrigerate for 15 minutes.  Cut into thin slices about 1/8 inch thick.  Bake in a 350* oven for 10 minutes.  Cool.

This recipe makes a brownielike pie.  Do not overbake but should be firm inthe middle and firmer around outer edge.  Quick dessert especially good served warm.

1 Cup Sugar

1/2 C Butter, melted

2 Eggs

1/2 C All-Purpose Flour, sifted

1 oz Unsweetened Chocolate, melted*

1 Tsp Vanilla

In a bowl, beat sugar and butter together.  Add eggs and beat until well mixed.  Add flour and blend well.  Add chocolate and vanilla; mix well.  Pour into a greased glass pie plate.  Bake in a 325* oven for 25 to 30 minutes.  Serve warm with vanilla ice cream.

*May substitute 3 Tbsp unsweetened cocoa powder and 1 Tbsp butter for the melted chocolate.

Source:  “Better Homes and Gardens:  The Best Cooks In Advertising”

Don’t let the surprise arrival of drop-in guests get you down.  Keeping a few simple basics on hand lets you whip up something out of nothing.

Here are some of the magic ingredients…

Rice:  It pretty much feeds the owrld, so why not your guests, too?  Great as a base for casseroles.  Just add canned meat, fish, or any leftovers.

Pasta:  Ditto for pasta.  It tastes super in soups and casseroles or tossed with meat, leftover chicken and vegetables.

Instant Mashed Potatoes:  A natural as a side dish; but inject more pizzazz by mixing with canned fish or cooked vegetables.  Fried up, this concoction makes a great main dish or party hors d’oeuvre.

Buttermilk Baking Mix:  Wonderful for whipping up pancakes, biscuits, coffeecakes or dumplings.

Cream of Mushroom Soup:  An ideal base for quick vegetable soups or casseroles.  Thin with milk or wine for a tasty fish or poultry sauce.

Tomato Sauce:  A jiffy sauce starter for spaghetti or pizza.  Mix with canned beans for chili, or use as a soup base.

Frozen Green Beans and Peas:  For a speedy side dish, defrost, drain, and toss with herbs.  Great for stretching a casserole or tossed into salads.

Kidney Beans:  Makes a terrific meatless-chili starter.  Add to soups or mix with quick-cooked rice for a low-cost, high protein main dish.

Source:  “Getting Organized!  Tips to save you time & money”  By:  Arline Bleeker

Amanda with Heritage TV just brought me the Test Run DVD.  We checked it out and I am SOOO excited!!  I can’t wait for the segments to start airing…..I’m very very pleased with the work and how everything turned out!!  Everyone keep your fingers crossed  =D

Penny

Window Cleaner

1/2 C Ammonia

1/2 C White Distilled Vinegar

2 Tbls Cornstarch

Add to a bucket of warm water

:::For fast cleanups, wash with a cloth soaked in white vinegar, Dry with a crumpled newspaper:::

Wall Cleaner

Combine:

1/2 C of Ammonia

1/4 C White Vinegar

1/4 C Washing Soda

1 Gallon Of Water

:::Always begin washing walls from the bottom and wash upward.  Why?  If dirty water runs down over soiled areas it leaves streaks that are harder to remove:::

I’m not really good at explaining Crafts without pictures.  This Segment was filmed but I didn’t have anyone available to take the pictures that day.  I will, however, in the future be prepared for that!  This segment was filmed on Wednesday March 14th and I apologize for getting this on late!!

In this show I made decorative light switch covers using mod podge, a light switch cover, a piece of scrap paper, and an exacto knife.

I Mod Podged some Jewels and scrapbook paper onto some letters of the alphabet.  Perfect for a child’s bedroom or playroom.

I took an old Window Panel with glass still intact and made a collage to hang on the wall.

To get the full tutorial you’ll have to watch the show when it airs!!  =D

We filmed the 4^th segment for Everyday Living With Penny on Monday April 9^th!  My Aunt Mary Ann Gillenwater Gray was visiting from Chicago and she was my very first guest appearance.  I conned her into giving up the secret family recipe for MADE FROM SCRATCH Banana Pudding!  Ok so it wasn’t a really big secret but it sounded good, right?  =D    This is a traditional must have for a lot of our family gatherings.  There is NEVER any left…and when I say never any left, I mean that people are scraping the bowl for the very last absolute bite of pudding or bananas or wafers….well you get the point. 

I am happy to report that we did not have any four alarm fires to report this time….not even close.  That is always a good thing!  Right?  This segment I baked a Maple Syrup Ham from Food City.  The original recipe was give to me by my near and dear friend Sharon McCarty.  This is also a much sought after recipe.  I have people asking me about it all the time.  ;) 

I also made my Mamaw Nash’s Cornbread Dressing.  This is another dish that is a must for get togethers on the Nash side of the family.  Mamaw’s cornbread dressing is a staple and must have.  I have never ate any other dressing that could equal or surpass the taste.  It could be that I’m bias but I really don’t think so.  =D

The last dish that I made was Cheezy Cream Corn.  The original recipe was found on allrecipes.com by Miss Tulana (Tina) Carter.  Miss Tina, a co-worker, brought this to our annual Thanksgiving Dinner at work a few years ago.  Everyone fell in love with it and we’ve had it ever since!  I can’t explain the taste.  Its different from your average cream style corn…..ahh You’ll just have to make it and see what I’m talking about.  The good thing about this dish is that you can either put it in the crock pot or make it on top of the stove!!  It all depends in how many people you are feeding!!  The recipe that I will list below is for the crock pot/many people version.  =D

And now…here are the recipes…

Maple Syrup Ham

1 Bottle Of Log Cabin Maple Syrup

1 Bone In Spiral Cut Ham PreCooked (I use Food City Spiral Sliced Honey Glazed Ham)

Preheat your oven to 325*.  Place your ham and any juices or glaze in your baking pan.   Pour as much or as little of the syrup over your ham.  Make sure you pull the ham slices apart and get it down in between the slices realllly good.  I used a whole bottle since my ham was so big.  The directions call for 10 – 12 minutes per pound and I had an almost 11 lb ham so I baked it for approximately an hour and fifty minutes.  This particular ham was pre cooked so you are basically just warming it up.

Mamaw Nash’s Cornbread Dressing

1 Pone of Cornbread (approx 10 inches in diameter)

1 Carton of Chicken Broth

1 Stick Of Butter (not margarine)

1 Onion Diced

3 Stalks of Celery Diced

Salt & Pepper (to taste)

Sage (I prefer to use the dried sage out of the garden but the bottled will be fine)

In a large saucepan bring to a boil your Broth, Butter, Onions, Celery, Salt & Pepper.  While you are waiting crumble your cornbread in your serving dish and top with the sage.  After the Broth boils for 3 or 4 minutes pour it straight onto your cornbread.  If you have to much broth add crumbled crackers, bread, biscuits, or more cornbread if you have it.  This dressing is best when eaten hot.

Cheezy Cream Corn

3 Bags of Frozen Corn

1 pkg of Cream Cheese

5 Slices of American Cheese

1 Stick Of Butter (not margarine)

2 Tbls Of Milk

2 Tbls Of Sugar

Place all ingredients in crock pot.  Leave the corn on low for approximately 6 hours or until it is heated through completely OR you can put all ingredients in a large pot and add 1/3 C of water.  Corn is ready when your cheese melts and the cream thickens starting to boil.

And now for the featured recipe!!!

Aunt Mary’s Made From Scratch Banana Pudding

4 Bananas

1 Box Vanilla Wafers

1 1/2 Cups Of Sugar

4 Cups Milk

3 Egg Yolks (keep whites if you want to make meringue)

2 Tablespoons of Vanilla

3 Tablespoons of Flour

2 Tablespoons of Stick Butter (not Margarine)

In a 2 Qt sauce pan heat milk and sugar on low heat and stir until sugar is dissolved. Beat Eggs, Flour, and 1 Cup of the milk sugar mixture until smooth. Add the eggs and flour back into the sauce pan and stir constantly and bring to a boil until thickened. Turn off heat and add Vanilla & Butter. Stir until butter is melted.

In a large bowl layer the wafers, bananas, and pudding until you are out of pudding. Can be served Warm or Cold.

Hope you all have a most wonderful day!!

One of my favorite meals from Memaw’s included her Banana Pudding.  I made it last weekend and it was demolished in a day or so!  Her banana pudding has a different taste from the traditional pudding, but delicious none the less.

Memaw’s Banana Pudding

1 Sm Box of Vanilla Instant Pudding

1 Can of Eagle Brand Milk

1 1/2 Cups of Water

12 oz Container of Cool Whip

4 to 5 Bananas

1 Box of Vanilla Wafers

In a medium bowl mix the water, Eagle Brand Milk, and Pudding.  Mix well and refrigerate for approximately 5 minutes (this will allow the pudding to set up).  Add cool whip and mix well.  Start layering in your pan….pudding, vanilla wafers, bananas until you run out of pudding. 

ENJOY!!

FYI - The next filming session will be on April 9th and SURPRISE I’m going to have a guest cook!!!!!

Buffalo Chicken Garbage Bread

VIA - http://emmalinaviolet.wordpress.com/2011/11/16/buffalo-chicken-garbage-bread/

I found this on pinterest and thought I would share it on my blog.  It looks DELICIOUS!!  I believe I will try it as one of the dishes on the show.

Ingredients

2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese (I used part skim)
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce
1/3 cup of ranch or blue cheese dressing

Directions

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/4 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool.

Pre-heat oven to 425°F.

On a well floured surface, spread pizza dough into a long rectangle shape.

Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce.  Spread across the dough.  Add chicken and then top with mozzarella and cheddar cheese.  You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.

Roll the dough like a pinwheel until you reach the end.  Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.

Spray baking sheet with light coat of non-stick cooking spray.  Place garbage bread on the pan and bake for 20 to 25 minutes.

Let sit for five minutes and cut into and enjoy!

Well everything is going well, actually a lot better than I could have ever hoped for.  I’m becoming more at ease in front of the camera, much to my chagrin.  ;)    Of course there are still a few small issues that will take care of themselves in time.  I filmed my 2nd segment on Monday March 12th and boy was it interesting.  Besides Emeril LaGasse, have you EVER seen a cooking show host catch anything on fire?  WELL, let me tell you. I DID!!  I’m sorry, but no the cameras weren’t rolling at the time.  Oh, how I wish they were just so you could see exactly how it happened!!  To funny for words!!  Dave and Amanda were in the process of packing up for the day, Lisa & I were washing up dishes, and for whatever reason LaCosta was standing in front of the oven (she was putting up clean dishes I think).  The next thing I know I hear, “fire…uhmmm Fire…FIRE FIRE PENNY FIRE”  all of this said before I could turn around.  Boy oh let me tell you….it wasn’t a candle flame it was a FLAME.  I went blank (regardless of all the first aid & safety training, Sorry Clarissia)…While LaCosta & I were busy punching buttons and moving knobs to get the oven turned off, Lisa looks around the kitchen and calmly says where’s the salt?  For all of you worried, well it was just fine.  The flame DID go out on its own and there was no harm to the Meat Loaf or the oven itself.  AFTER the “danger” was over we all started giggling…I believe we were all crying from laughing so much.  And without further delay..here are the recipes for BBQ Meatloaf & Pina Colada Upside Down Cake…

BBQ Meatloaf  (Makes a Large Baking Dish)  - Penny Malone Original

3 1/2 lbs Ground Hamburger Meat

Diced Onions

1 C Breadcrumbs (or however dry you need it)

3 Eggs

Ketchup

Brown Sugar or Honey BBQ Sauce

Preheat oven to 450* - Mix first four ingredients in a large mixing bowl - Spray bottom of your baking dish with Pam and place the mixture in the bottom evenly.  Drizzle Ketchup & BBQ Sauce on top.  Cover with Tin Foil and bake for an hour, remove Tin Foil and finish baking and browning for 15 minutes.  (Temperatures & Time depends on your oven and the thickness of your meatloaf)

Pina Colada Upside Down Cake  - Cucina Bell Blog

1 Vanilla Cake Mix

1/2 C of Olive Oil

3 Eggs

1 C of Coconut Milk (Not Cream Of Coconut)

1 C of Shredded Coconut

1 Lg Can of Pineapple Slices (reserve 2 Tbl of Pineapple Juice)

1 C of Light Brown Sugar

1 Stick Of Butter

Preheat Oven to 350* - Melt Butter in pan - Sprinkle the Brown Sugar and Coconut in bottom of pan - place pineapple rings and push down to set - set aside - in a mixing bowl, mix together your Cake Mix, Reserved Juice, Coconut Milk, Eggs, & Olive Oil for 2 minutes - let the batter set for 2 minutes and stir for about 10 seconds - pour batter over pineapple rings and bake on 350* for approximately 40 minutes or until inserted toothpick or knife comes out clean.  Place cookie sheet on top of your cake and flip over.  LEAVE THE BAKING PAN INVERTED FOR APPROX 5 MINUTES TO MAKE SURE ALL THE TOPPING DROPS DOWN ONTO THE CAKE.

And YES you have my permission to scrape the bottom of the pan ;)