Cookbook now available for Immediate Download

The Puppy Place’s Cookbook is now available for purchase online in

PDF or WORD Format for $ 5.00 PayPal address to use is

conniec@thepuppyplace.org

Thanks and Happy Holidays,

Connie C

List of our cookbook recipes

Here is the list of recipes in it:

APPETIZERS & BEVERAGES

7 UP PUNCH

ACHAT (CUCUMBER PICKLE)

ALMOND CHANTILLY FRUIT DIP

APPLE BUTTER GLAZED CHICKEN WINGS

APPLE CHEESE SAUSAGE BALLS

APRICOT ICED TEA

AWESOME ONION PETALS (With Dipping Sauce)

BAKED ARTICHHOKE SPREAD

BANANA MILKSHAKE

BAPTIST CHAMPAGNE

BEACH PARADISE DRINK

BEST EVER HOT COCOA MIX

BLUEBERRY LEMONADE

BRUCE'S ONION

CHEESE PUFFS

CHEESE STRAWS

CLASSIC OR CUSTOM SAUSAGE BALLS

COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE

CONNIE’S HAM & SWISS TEA SANDWICHES

CRAB CAKES WITH ORANGE DILL SAUCE

CREAMSICLE DRINK MIX

CUPIDS LEMONY LOVE POTION

DOUBLE CHOCOLATE ESPRESSO MALT SHAKE

DRIED BEEF CHEESE BALL

DRIED BEEF DIP

DRUNKEN WIENERS

FAVORITE ORANGE PUNCH DATED 1967

JELLO PARTY PUNCH

MAI TAI PUNCH

MARK’S DEVILED EGGS

MINIATURE HAMBURGERS WITH GRUYERE

MOMMA’S COLD VEGETABLE PIZZA

MOMMA’S EGGROLLS

PICNIC LEMONADE PUNCH

SAN REMO HOT SEAFOOD DIP

SOUTHERN FRIED DILL PICKLES

SPINACH DIP

STUFFED MUSHROOMS

SOUPS & SALADS

AUNT JUNE’S CHICKEN AND VEGGIE PASTA SALAD (with poppy seed dressing)

AUNT LOUISE’S POTATO SALAD

BAKED POTATO SOUP

CHERRY SALAD

CONNIE’S CHICKEN SALAD

CONNIE’S CLASSIC CALIFORNIA SALAD (With Raspberry Walnut Vinaigrette)

CONNIE’S COWBOY CHILI

CONNIE’S TUNA SALAD

CONNIE’S VEGETABLE BEEF AND TURKEY SOUP

EASY OVERNIGHT SALAD

FROZEN FRUIT SALAD

HAMBURGER SOUP

KITCHEN SINK PASTA SALAD (with Herb-Garlic Vinaigrette Dressing)

PEA SALAD

PEANUT BUTTER SOUP

PERFECT SALAD

SUMMER ASPARAGUS AND CORN SALAD

WATERMELON GAZPACHO

VEGETABLES & SIDE DISHES

BATTER FRIED CORN-ON-THE- COB

BEEFY BAKED BEANS

CONNIE’S HAM SIMMERED PINTO BEANS

CONNIE’S HASH BROWN CASSEROLE

CONNIE’S MACARONI AND CHEESE

CONNIE’S SCALLOPED CORN

MOMMA’S AWESOME BROCCOLI CASSEROLE

MOMMA’S SUMMER SQUASH CASSEROLE

SAUCY SHELLS AND CHEESE

SOUTHERN FRIED CORN

MAIN DISHES

BEAN CASSEROLE

BEEF STROGANOFF

BEEF TIPS OVER RICE OR NOODLES

BRUCE’S HAMBURGER STEAK

CHICKEN AND CORN BREAD DRESSING CASSEROLE

CHICKEN BOG

CHICKEN ENCHILADA CASSEROLE

CHIPOTLE CHEESEBURGERS

CHOICE CHEESY CHICKEN

CHULUPA

CONNIE'S CORN BEEF AND CABBAGE

CONNIE’S COUNTRY STYLE STEAK AND GRAVY

CONNIE’S SMOTHERED CHICKEN

COUNTRY PATE WITH PRUNES AND HAZELNUTS

DEEP DISH TACO SQUARES

DINNER IN A CONE

DRY RUBBED BABY BACK RIBS (WITH MOLASSES BARBECUE SAUCE)

FRIED MACKEREL PATTIES

HAM & RED EYE GRAVY

OVEN STEW

QUICK CHILI

SAUSAGE AND SWEET POTATOES

SESAME-LIME SALMON

SKEWERED BROILED AND MARINATED CHICKEN

SLOPPY JOE'S

TACO PIE

BREADS & ROLLS

BROWN SUGAR PECAN BREAD BY BREAD MACHINE

BUTTERMILK SPOON BREAD

CROISSANT BREAD PUDDING

FRESH APPLE BREAD

GRAND MARNIER CRANBERRY MUFFINS

HUCKLEBERRY MUFFINS

KENTUCKY ANGEL BISCUITS

LIGHT AS A FEATHER MUFFINS

MEYER LEMON SCONES

MOLASSES CORN BREAD

STRAWBERRY BREAD

DESSERTS

APPLE ICE

APPLE MINCEMEAT PIE

APPLE RAISIN PIE

BLACKBERRY RHUBARB CRISP

BOURBON-BUTTERSCOTCH BAKED APPLES

CHERRY CRISP

CHOCOLATE PECAN COBBLER

CHOCOLATE VANILLA SWIRL CHEESECAKE

HUCKLEBERRY CAKE

LEMON ICE CREAM

LEMON SPONGE PUDDING

MOMMA’S EASY PUMPKIN CREAM PIE

MOMMA’S GRAHAM CRACKER PIE

ORANGE ICE CREAM

PANNA COTTA

STRAWBERRY CHEESECAKE ICE CREAM

STRAWBERRY DUMPLING PIE

STRAWBERRY DUMPLINGS

SWEET CORN ICE CREAM

VANILLA BEAN ICE CREAM

COOKIES & CANDY

CHERRY CHEESECAKE COOKIE BARS

COCOON COOKIES

EASY CHOCOLATE FUDGE

FOURS OR TURTLES

GINGERSNAPS

IMPOSSIBLE COOKIES

MELT IN THE MOUTH COOKIES

ORANGE BALLS

PEANUT BRITTLE

PEANUT BUTTER BALLS

PEPPERMINT BARK

SHORTBREAD COOKIES

SWEET POTATO BISCUITS

WESSON SUGAR DROP COOKIES

WHITE CHOCOLATE RASPBERRY BRITTLE

THIS & THAT

AIOLI

AUNT JUNE’S DILLY BEANS

EASY FREEZER STRAWBERRY JAM

EASY TOFFEE

FREEZER PICKLES

GRANNY PEARL’S SALT BRINE PICKLES

GRANNY’S PICKLED CORN

HOT DOG CHILI

PEACH FREEZER JAM

PICKLED RED BEET EGGS

PICKLED SWEET CARROTS

PRALINES

NEW Recipe Discovery for 12/4/08

Connie’s Pressure Cooker Beef and Veggie Soup

One night while searching for something to fix for dinner in the winter I came up with this soup combo by hit or miss and it turned out to be OUT OF THIS WORLD GOOD. I hope you and yours will enjoy it as much as we do it’s definitely a KEEPER. You can also do this soup in a crock pot or on stove top and let it simmer all day if you want to keep your veggie’s whole instead of pureed like I have done here but it’s a better way if you have little ones to get LOTS of veggie’s in them without knowing they are there.

I use my 8 or 10 qt pressure Cooker

4 – beef steaks, Roast [Cut into cubes] or bones with scrap meat still on them just ask the butcher at your supper market for Meaty soup bones.

1 – Tab of Minced Garlic [I keep a jar from the produce section in my refrigerator or you can sub Garlic Powder or Minced Dried Garlic to Equal]

4 – small onions – chopped

1 – Envelope of Dry Onion Soup Mix

4 – Beef Bouillon cubes

2 – Tablespoons of Black Pepper

Place above in pressure pot and add water to cover. Bring pot uncovered to a rolling boil on HIGH heat. Place lid with Jiggler on it and as soon as it starts to jiggle turn the heat to Med Low and process for 30 mins. After 30 mins remove pot from heat and set in sink and run COLD water over the lid until the pressure is released and you can remove the jiggler with a fork. With a slotted spoon remove the meat and/or bones and set aside.

In a separate saucepan make a Roué using:

1 stick of REAL Butter and 5 Heaping Tablespoons of All Purpose Flour whisk to combine and let get golden brown in color around 5 mins, add in enough milk or cream to make a stiff gravy and add to the juice in your pot.

Add to this:

1 Bag of Frozen Cauliflower and broccoli mix

1 can of Whole Kernel Corn

1 can of peas

1 can of carrots

1 can of asparagus peaces

Bring to a boil add lid and as soon as it begins to jiggle reduce heat to Medium Low and process for 10 mins.

Remove from heat to sink and do the cold water process to bring the pressure down and remove lid. Using a STICK Blender puree everything till smooth and add back in meat chunks to warm.

That’s it other than baking up some good cornbread muffins to sop [as we say where I live] up every last drop of the soup. This makes A LOT of soup but it is better as left overs and freezes beautifully.

Daily Recipes for 11/24/08

Peanut butter and Hot Fudge Pudding Cake

1 cup flour
1 1/2 cups sugar, divided
1 1/2 tsp baking powder
2/3 cup milk
2 tbsp oil
1 tsp vanilla
1/2 cup peanut butter
6 tbsp cocoa powder
2 cups hot water

In a large mixing bowl, mix together flour, 1/2 cup sugar, and baking
powder. Add milk, oil, and vanilla. Stir until smooth. Stir in peanut
butter. Place mixture in a greased 9x13 baking pan.

In a small bowl, combine 1 cup sugar and cocoa powder. Sprinkle on top.
Bake at 400F for 30 minutes. Makes 8 servings.

Bernadette Veenstra, Rockland, MI

Date Krumble

Filling
1/2 lb pitted dates
1 1/2 cups water

Batter:
1/2 cup solid shortening
1 cup brown sugar
1 egg
2 cups flour
2 cups dry quick oats
1 tsp baking soda
1 tsp vanilla
Mix dates and water in saucepan. Boil until thickened. Set aside.

In an electric mixer bowl, cream shortening, brown sugar and egg
together. Mix in flour, dry oats, baking soda and vanilla. Mixture will
be crumbly. Pat half of crumb mixture firmly into the bottom of a
greased 9x13 baking pan. Top with the date mixture. Sprinkle remaining
crumb mixture on top and press down gently. Bake at 350F for 30-35
minutes. Makes 18-20 bars

Marie Mahorney, Las Vegas, NV

Chocolate Peanut Bars

1/2 cup light corn syrup
1/4 cup brown sugar
dash of salt
1 cup chunky peanut butter
1 tsp vanilla
2 cups crispy rice cereal
1 cup cornflakes, slightly crushed
1 cup chocolate chips

Combine corn syrup, sugar and salt in a heavy saucepan. Bring to a full
boil. Stir in peanut butter. Remove from heat. Stir in remaining
ingredients. Press into a buttered 9x9 baking pan. Chill about 1 hour
before cutting and removing from pan. Makes 2 dozen bars.

Andrea Zuercher, Lawrence, KS

Daily Recipes for 11/18/2008

I thought since it is getting close to the holidays readers of my blog might like some Appetizer recipes so folks don’t get hungry waiting on the turkey to get done.

Baked Cream Cheese Appetizer

Ingredients:

1 (4 ounce) package refrigerated crescent rolls

1 (8 ounce) package cream cheese

1/2 teaspoon dill weed

1 egg yolk, beaten

Directions:

Unroll dough on a lightly floured surface.

Press together seams to form a 12 x 4 inch rectangle.

Sprinkle one side of the cream cheese with half of the dill weed.

Place brick of cream cheese dill side down in center of dough.

Sprinkle dill on top of cream cheese.

Enclose cream cheese by bringing sides of dough together and pressing

edges to seal.

Place dough on lightly greased cookie sheet.

Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes.

Serve warm.

Makes 8 servings

Baked Taco Dip

Ingredients:

1 16oz can refried beans

1/2 teaspoon cumin

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 lb. lean ground beef

1/2 cup chopped onion

1/2 cup taco sauce

1-1/2 cups (6oz) shredded cheddar cheese

Tortilla chips to serve

Directions:

Heat oven to 350 degrees F.

lightly greased 9-inch pie plate.

In a small bowl,combine beans and spices.

Spread the mixture in the bottom of the pie plate.

Cook the ground beef and onions over medium heat.

Drain well.

Layer the meat mixture,taco sauce,and cheeese over the bean mixture.

Bake 25-30 minutes or until heated through and cheese is melted.

Makes 3 1/2 cups of dip.

Broccomole Dip

Ingredients:

2 cups chopped fresh broccoli,cooked and chilled

1/4 cup reduced fat sour cream

3 Tablespoons chopped onions

1 Tablespoon mayonnaise

1 lemon,juiced

1/4 teaspoon chili powder

Directions:

In a food processor or blender,combine...

Broccoli,sour cream,onion,mayonnaise,lemon juice,and chile powder.

Blend until smooth.

Transfer to a medium bowl,cover,and refrigerate until chilled.

Bite Size Taco Turnovers

Ingredients:

1/2 pound ground beef

1/4 cup taco sauce

2 teaspoons chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 10oz pkg refrigerated pizza dough

1/4 cup shredded cheddar or American cheese

1 egg

1 teaspoon water

Directions:

Cook ground beef in a small skillet until brown and drain off fat.

Stir in taco sauce,chili powder,onion powder,and garlic powder.

Set aside.

Unroll pizza dough.

Roll dough into a 14x10x1/2x" rectangle.

Cut into twelve 3-1/2" squares.

Divide filling among dough squares.

Sprinkle with cheese.

Brush edges with water.

Lift one corner of each square.

Stretch dough to the opposite corner, making a triangle.

Press edges well with a fork to seal.

Arrange on a greased baking sheet and prick each with fork.

Combine egg and the 1 tsp. water and brush onto turnovers.

Bake in a 425ºF oven for 8 to 10 minutes or until golden brown.

Let stand 5 minutes before serving.

Makes 12 appetizers.

Good Afternoon Everyone!!!!!!!!!

Just wanted to say Hello to anyone dropping by.

Have a wonderful day,

Connie C

Daily Recipe For 11/17/08

Cornbread Salad

5 cups cubed cornbread or crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
1/2 pound sliced bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup sweet pickle juice
Freshly grated Parmesan cheese

Place cornbread in a large salad bowl. Combine tomatoes, onion, green pepper, relish, and bacon. Spoon on top of cornbread.

Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan. Chill before serving.

Serves 10 to 12.

Join My Yahoo Group for Lots of YUMMY Recipes!!!!!!!!!!

Hi All,

Thought you might want to go check out my Yahoo group under

conniescookingcabin

Just do a search and it should come up if it doesn't please send an email to the address I have listed here on my profile and I will send you a personal invite.

Thanks and HAPPY COOKING!!!!!!!!

Connie C

Hello and Welcome!!!!!

This is my 1st attempt at Blogging, Sorry but I have a new puppy named Dixie and she ate my cords for my web cam and my digital camera so for now your just going to have to enjoy my recipes I post with no pics. I am a divorced mother of 3 and live in the NC Mtns where I was born and raised. I am 41 years old and a LEO gal <8/13>. Currently I am a small time caterer and teach in home cooking classes to those who are "Cooking" Impaired...LOL In my spare time I am a volunteer for a not for profit website called http://thepuppyplace.org

We are a information gateway for people looking for information on Guide Dogs and Guide Dog Schools across the country, we have also recently written our 1^st cookbook to help these programs that are in need of lump sum funding, information on the cookbook can be found here or on the puppy place’s website above. We are also hoping to expand out in the near future to help other charities that are in need of donations such as St. Jude, Diabetic Research, Cancer Research Etc. So if you have a charity be it national or In your town please submit the name of it and what it stands for and give as much information on it as you can and we may pick it to be next on our list of charity drives. I am also a BIG lover of Recipes so if you have any family tried and true favorites that you’d like to see added to our cookbooks under YOUR name submit these also or inquire in a email as to how to be a “Recipe Contributor” in our NEXT cookbook. I am easy to get in touch with my email addresses are as follows: conniecthepuppyplace.org or connie28801gmail.com I hope you will send lots of mail as I adore reading and responding to each and everyone. Also keep a look out for a new endeavor of mine, which is to open another restaurant in or around the Asheville area.

Thanks for reading and HAPPY COOKING,

Connie C