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An old-fashioned heritage confection, Martha Washington Candy, is a rich mixture of buttery coconut and condensed milk with pecans, rolled into a tight ball and dipped in chocolate.

INGREDIENTS

• 1 (14 ounce) sweetened flaked coconut
• 1 (14 ounce) can of sweetened condensed milk
• 2 heaping cups of powdered sugar, more if needed
• 1 cup (2 sticks) of unsalted butter, melted and cooled
• 1-1/2 cups of chopped pecans or walnuts
• Dipping Chocolate (below)

INSTRUCTIONS

Combine everything but the dipping chocolate and mix well. Cover and refrigerate overnight.

Roll into balls about the size of a large marble and place onto parchment or wax paper lined baking sheets. Place into fridge while you melt the chocolate.

Working in batches of about a dozen at a time, leave remaining balls in the refrigerator, quickly drop the balls, one at a time, into the melted chocolate and toss with a fork. Lift out, letting excess chocolate drain off, and scraping bottom of fork across bowl rim before transferring back to the wax or parchment paper to set.

Makes about 6 to 7 dozen, depending on how large you roll them.

Dipping Chocolate: I prefer using a the double boiler method (or an old crockpot) for melting chocolate for dipping, because it keeps the chocolate more thin and pliable and easier to work with than microwaved chocolate. Use 1 (1 pound 8 ounce) package of chocolate flavored almond bark or 1 (12 ounce) package of semi-sweet chocolate chips plus 2 tablespoons of vegetable shortening (like Crisco).

NOTES

Tip: A melon ball tool is helpful for shaping these. Use a plastic fork and break out the two middle tines to dip the balls. Do NOT substitute margarine for the butter. Mixture should be stiff when it is time to roll the balls. If it is too gooey, add additional powdered sugar to the mixture, up to 2 pounds, as needed.

Almond Joy Truffles: Omit chopped pecans/walnuts and add one (8 ounce) package of slivered almonds to the dough. May also use some crushed to garnish the tops.

Variations: Instead of, or in addition to the nuts, try substituting chopped raisins, dates, dried plums or other chopped dried fruit, well drained maraschino cherries or chopped candied cherries. Decorate the tops with a drizzle of melted white chocolate or white almond bark.

Source: https://www.deepsouthdish.com/2011/12/old-fashioned-martha-washington-candy.html

Sugar plums, made famous courtesy of “Twas the Night before Christmas” are a healthy treat. They are made with no cooking or baking.

Ingredients

• 1 cup walnuts or pecans
• 1 medium orange, zested
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground coriander
• 1 cup dates, pitted, finely chopped
• 1/2 cup apricots, dried, finely chopped
• 1/2 cup prunes, pitted, finely chopped
• 1 tsp. honey (if required to hold your paste together)
• For finishing: white or brown sugar

Instructions

1. Mash the nuts with the spices and fruits. Combine all ingredients except the finishing sugar and process until a paste forms. If your dried fruit is really dry, add a little bit of honey to help bond. Empty the contents into a mixing bowl.
2. Scoop a heaping tablespoon of the mixture.  If you have a small tablespoon cookie scoop that is your best option to keep the balls uniform in size.  Squish and roll the paste to form a solid ball between the palms of your hands.  
3. Place the sugar coating in a shallow pan and place the sugar plums in and roll around, gently pressing if needed to get a nice coat.

Source:  https://downtonabbeycooks.com/recipe/visions-of-easy-peasy-sugar-plums/

A savory summertime dish made by layering tomato slices, basil, onion, bacon, and cheese in a pie crust and baking it until golden and bubbly.

Ingredients

• 5 roma tomatoes , peeled and sliced
• 10 fresh basil leaves , chopped
• 1/2 cup green onion (or red onion), chopped
• Bacon, prepared and broken into crumbs (optional)
• 1 9-inch pie crust
• 1 cup shredded mozzarella cheese
• 1 cup freshly shredded cheddar cheese
• 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
• 2 Tablespoons freshly grated parmesan cheese
• salt and freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
3. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
4. Use an unbaked pie crust to line a deep dish pie plate.  You can make a pie crust from scratch or just use a store-bought one if that’s easier for you, then par-bake for 10 minutes at 375 degrees F. to help prevent against a soggy crust bottom once the tomatoes are added to it.
5. Layer the tomato slices, basil, and onion in pre-baked pie shell. Season with salt and pepper. 
6. Combine the grated cheeses and mayonnaise or Greek yogurt together. 
7. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. 
8. Bake for 30 minutes or until lightly browned.
9. Allow to rest for at least 15 minutes before cutting and serving.

Source:  https://tastesbetterfromscratch.com/tomato-pie/

A creamy chicken and noodle base topped with Dorito chips then baked.

INGREDIENTS

• 3 cups cooked chicken (great with leftover chicken!)
• ½ of a 12oz bag of Egg Noodles
• 1 teaspoon garlic salt
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel Mild Tomatoes
• 1 can of corn, drained
• 2 – 2.5 cups Mexican shredded cheese, divided
• 1 bag of nacho cheese Doritos, crushed

INSTRUCTIONS

1. Cook your egg noodles per package directions, drain.
2. In a large mixing bowl combine your egg noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, Rotel Tomatoes, and corn – mix well.
3. Place ½ of the chicken mixture in a 9×13 casserole dish.
4. Sprinkle ½ of your cheese over the chicken mixture.
5. Place the rest of the chicken mixture on top of the cheese and spread out evenly.
6. Sprinkle the remaining cheese and cover with tin foil.
7. Bake at 400° for 20 minutes.
8. Remove the tin foil and continue to bake for an additional 5 minutes.
9. Remove from oven and sprinkle the crushed Doritos over the top of the casserole.

Source: http://involvery.com/easy-recipes-ingredients-familys-favorite-easy-dinner-recipes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=18453462

This is a vintage recipe from Good Housekeeping’s Casserole Book published in 1958. No record of where the name came from. It’s an easy delicious dinner to serve anytime family or friends get together.

INGREDIENTS 

• 4 cups noodles (1/2 lb.)
• 1 tbsp. butter
• 1 lb. ground beef
• 2 8-oz. can tomato sauce
• 1/2 lb. cottage cheese (1 cup)
• 1 8-oz. package soft cream cheese
• 1/4 cup sour cream
• 1/3 cup scallions
• 1 tbsp. minced green pepper
• 2 tbsp. melted butter or margarine
• 1/3 cup green or black olives (optional)
• 1 cup shredded cheddar cheese

INSTRUCTIONS

• Preheat oven to 375 degrees F.
• Cook noodles as package directs; drain. 
• Meanwhile, saute beef until browned. Stir in tomato sauce.  Remove from heat. (*The directions do not say anything about draining the fat before adding the sauce, but I did.)
• Combine cottage cheese, cream cheese, sour cream, scallions, olives, and green peppers.
• In a 2 qt. casserole, spread half of the noodles; cover with cheese mixture; then, cover with rest of noodles. Pour melted butter over top of casserole. Top with sprinkle of shredded cheese.

Place baking dish in over and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

Prepare one day, chill overnight, and bake the next day. The flavors have a chance to meld creating an outstanding taste!

Source: https://blondieandco.typepad.com/my_weblog/2011/12/vintage-recipe-thursday-marthas-company-casserole.html

Biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea.

INGREDIENTS

• 3 cups (361g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon (14g) baking powder
• 1 tablespoon (12g) sugar
• 6 tablespoons (85g) butter, at room temperature
• 1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)*

INSTRUCTIONS

1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there’s no need to grease it. Line it with parchment if you like, for easiest cleanup.
2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
3. Mix together the flour, salt, baking powder, and sugar.
4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you’ve made a cohesive dough. If the mixture seems dry and won’t come together, don’t keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8″ cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
9. Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they’re rewarmed before serving.

TIPS FROM OUR BAKERS

• Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much.
• Placing cut biscuits closer together (with 1/4″ of space between them) will help them rise higher and straighter; they’ll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1″ apart on the baking sheet so the oven’s heat can reach their sides.
• If you’re going to use the biscuits for shortcakes, increase the sugar to 2 tablespoons, and stir 1 teaspoon vanilla into the dry mixture along with the milk. Also, dissolve a teaspoon of sugar in the tablespoon or so of milk you use to brush the tops; this will help them brown nicely and impart mild sweetness to the crust.
• If you have time, prepare the biscuits up to the point they’re on the pan before preheating your oven. Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help them maintain their shape while baking.

2019 King Arthur Flour Company, Inc.: https://www.kingarthurflour.com/recipes/baking-powder-biscuits-recipe