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Grandmother’s Mock Apple Pie (Ritz) – Your family will love this

Nov 10, 2019

Nancy Lee and Me - Mock Apple Pie

Mock Apple Pie – Nancy’s grandmother (Winifred Mulrane) in the early 1930’s submitted this recipe to Ritz Crackers and won a whopping $25. Soon after that it appeared on the box of Ritz crackers until 1993.

Origin

Ritz Crackers debuted in 1934, and not long after, the recipe for this recipe began appearing on the box. It was there through much of the 1960s, and last appeared in 1993.

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Nancy Lee and Me - Grandmothers Mock Apple Pie

Grandmother’s Mock Apple Pie

This is a very special recipe. Nancy's grandmother (Winifred Mulrane) in the early 1930's submitted this recipe to Ritz Crackers and won a whopping $25.  It has been on the Ritz Cracker box ever since.
3 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: dessert, pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 440kcal

Ingredients

  • 2 cups water
  • 3/4 cups sugar
  • 2 tsp cream of tartar
  • 30 Ritz Crackers
  • 1 ready-to-use refrigerated pie crust
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon

Topping

  • 25 Ritz Crackers
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter (melted)
  • 2 cups Cool Whip

Instructions

  • Preheat oven 400 degrees

Filling

  • Mix water, sugar and cream of tartar in a large saucepan. Bring to boil on medium-high heat.
  • Add crackers; simmer on medium low heat 5 min, stirring occasionally
  • Line 9-inch pie plate with crust as directed.
  • Fill pie crust with cracker mixture. Sprinkle with lemon juice and cinnamon.

Topping

  • Combine all remaining ingredients except cool whip and sprinkle over filling

Baking

  • Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 20 minutes or until golden brown.
  • Cool and serve with cool whip topping

Nutrition

Calories: 440kcal | Carbohydrates: 61.8g | Protein: 2.7g | Fat: 20.9g | Cholesterol: 20mg | Sodium: 366mg

Deviled Eggs – Love them all the time

Oct 30, 2019

Nancy Lee and Me - Deviled Eggs

Nancy’s recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂

Origin

According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

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Deviled Eggs

Deviled Eggs

Nancy's recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂


5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 64kcal

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp vinegar
  • 1 tsp prepared mustard
  • 1/4 tsp salt

Instructions

Making Hard Boiled Eggs (see note below)

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
  • Drain water and add iced water and let cool and peel

Making Filling

  • Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
  • Mash the egg yolks in the bowl
  • Mix in mayonnaise, vinegar, mustard and salt
  • Teaspoon refill the egg whites with the mixture.

Notes

We don’t boil eggs anymore. We now use an egg cooker. 

Nutrition

Serving: 2g | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 114mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg

Creamed Corn Casserole – Your family will love this

Oct 30, 2019

Nancy Lee and Me - Creamed Corn Casserole

Creamed Corn Casserole – This was one of my Dad’s favorite dishes. Serves well with baked ham.

Origin

Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States, as well as being used in the French Canadian dish pâté chinois (‘Chinese pie’: a dish like shepherd’s pie).

Cream Corn Casserole

Cream Corn Casserole

This was one of my Dad's favorite dishes. Serves well with baked ham.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: corn, sidedish
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 230kcal

Ingredients

  • 2 cans cream corn
  • 2 sleeve saltine crackers
  • 1/2 tsp garlic powder
  • 6 tbsp butter cut into 12 pats

Instructions

  • Preheat oven to 350 degrees
  • spray 2 qt casserole dish with cooking spray
  • crush 6 crackers and make a thin layer on the bottom of the casserole dish.
  • Spoon one can of cream corn over crackers sprinkle with garlic powder (just a little)
  • crush 6 more crackers and make a thin layer over corn.
  • Place 6 small pats of butter on top of the crackers
  • spoon the second can of cream corn over the second layer of crackers and sprinkle garlic powder.
  • Top with 6 more crackers crushed top
  • Place 6 small pats of butter on top of the crackers.
  • Bake in oven for 30 minutes

Nutrition

Calories: 230kcal | Carbohydrates: 31.4g | Protein: 4.5g | Fat: 11.6g | Cholesterol: 62mg | Sodium: 567mg

Nancy’s Carrot Cake – Your family will love this

Oct 29, 2019

Nancy Lee and Me - Carrot Cake

This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it’s spice cake.

Origin

This is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II. In 1943, the Ministry of Food published a short recipe for this cake.

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Carrot Cake

Nancy’s Carrot Cake

This is truly the best carrot cake. By-the-way, if you have young ones that do not like carrots, tell them it's spice cake.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cake, dessert
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 24 servings
Calories: 575kcal

Ingredients

  • 2 cups sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrots grate fine so the kids don't see them
  • 1 cup chopped nuts

Frosting

  • 1 1/2 cups powdered sugar
  • 6 oz cream cheese (2 3 oz packages)
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 2 tbsp milk

Instructions

  • Preheat oven to 350 degrees
  • In a large mixing bowl, beat sugar and oil. Add eggs and beat well.
  • Sift in flour, baking soda, cinnamon and salt. Mix well.
  • Fold in grated carrots and nuts if desired.
  • Place mixture in greased 9×13 inch pan and bake for 1 hour 10 minutes.
  • Check once because ovens may vary.

Frosting

  • Beat together powdered sugar, cream cheese, vanilla, butter and milk.
  • Spread frosting over completely cooled cake.

Nutrition

Calories: 575kcal | Carbohydrates: 63.7g | Protein: 5.1g | Fat: 34.8g | Cholesterol: 69mg | Sodium: 347mg

Chocolate Globs – Your holiday guest will love these

Oct 26, 2019

Nancy Lee and Me - Chocolate Globs

Chocolate Globs – These are great if you need a chocolate fix.

Origin of Rolled Oats

The Nagel Brothers of Bushnell, IL were the first to invent a process of making rolled oats without having to steam the oats. Until that time, the oats were first steamed to separate the groat from the hull.

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Chocolate Globs

Chocolate Globs

These are great if you need a chocolate fix.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Let stand: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 15
Calories: 228kcal

Ingredients

  • 2 cups sugar
  • 1/2 cup Condensed Milk
  • 8 tbsp butter
  • 1/2 cup unsweetened chocolate
  • 1 tsp vanilla
  • 2 cups rolled oats (oatmeal)
  • 1 1/2 cups coconut
  • 1/2 cup nuts (if desired)

Instructions

  • Place in a sauce pan the sugar, condensed milk, butter, and unsweetened and chocolate. Bring to a rapid boil and cook 3 to 4 minutes.
  • Remove from heat and stir in vanilla, rolled oats, coconut and nuts
  • Drop onto wax paper by the spoonful. Let set at room temperature until firm.

Notes

Refrigerate in an airtight container.

Nutrition

Calories: 228kcal | Carbohydrates: 37.7g | Protein: 2.2g | Fat: 8.6g | Cholesterol: 17mg | Sodium: 32mg

Nancy’s Crescent Cheesecake Breakfast – Your guests will love this

Oct 25, 2019

Nancy Lee and Me - Crescent Cheesecake Breakfastj

Crescent Cheesecake Breakfast – This is great to bring to a potluck breakfast. You will be a real hit with this one.

Origin

A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.

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Cresent Cheesecake Breakfast

Crescent Cheesecake Breakfast

This is great to bring to a potluck breakfast. You will be a real hit with this one.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: breakfast, dessert, Potluck
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 165kcal

Ingredients

  • 2 containers Pillsbury Crescent Dinner Rolls
  • 16 oz Philadelphia cream cheese (2 pkgs)
  • 1 tsp vanilla
  • 1/2 cup sugar

Topping

  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/4 cup butter

Instructions

  • preheat oven to 350 degrees
  • Butter 9 x 13 inch pan
  • Cover the bottom of pan with 1 package of crescent rolls Push section to make one piece.
  • Whip together cream cheese, vanilla, and 1/2 cup of sugar.
  • Place filling over crescent rolls in the pan
  • Place second package of crescent rolls over filling.
  • Melt the butter and brush the top layer of dinner rolls.

Topping

  • Mix sugar and cinnamon and sprinkle over top.
  • Bake 20 – 25 minutes.
  • Let cool before serving.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 117mg | Potassium: 39mg | Sugar: 11g | Vitamin A: 469IU | Calcium: 29mg | Iron: 1mg

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