Traveling with Royal Tours is more than just fun and adventure. It’s great food as well! We find more than our share of interesting places for meals, but we also get to sample wonderful “treats on tours” along the way.
Here are some of our travelers’ favorite “Royal Treats”.
Scroll through them all or click on a recipe in the “Recipe Index” on the right to jump directly to the one that catches your interest.
Mint Juleps
Ingredients:
- 3 cups sugar
- 4 cups water
- 1 to 1-1/2 cups creme de menthe
- 9 oz. Canadian blend whiskey
- 9 oz. bourbon whiskey
- fresh mint to garnish
Directions:
Before the event, combine sugar and water in a saucepan. Bring to a boil , cover, and simmer for 5 minutes. Do not stir while simmering. Let cool completely.
Combine cooled sugar-water, creme de menthe, and whiskeys. Stir.
To serve, fill frosted glasses with crushed ice, fill with mint julep mixture, and garnish with fresh mint springs.
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Donna’s Royal Breakfast Cookies
Ingredients:
- 1/2 pound bacon (turkey bacon works well)
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1 cup flour
- 1/4 teaspoon baking soda
- 2 cups corn flakes
- 1/2 cup raisins (golden raisins are highly recommended)
Directions:
Preheat the oven to 350 degrees F.
Cook the bacon until crisp and drain fat on paper towel. Break bacon into small pieces (crumble but don’t crush).
Beat together butter and sugar. Add egg and mix.
Combine flour and soda, and then stir into the butter/sugar/egg mixture. When mixed, stir in bacon, corn flakes, and raisins.
Drop rounded tablespoons of mixture 2 inches apart on an ungreased cookie sheet. Bake for 15 – 18 minutes. Cool one minute and then remove to a wire rack to finish cooling. (Don’t leave them on the cookie sheet too long or they will stick.)
Yield: 2 dozen cookies.
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Multi-Grain Club Crackers
Ingredients:
- One sleeve of Keebler® multi-grain crackers
- 1/2 cup sugar
- 1 stick of butter
- 1 teaspoon vanilla
- 3/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper or non-stick aluminum foil. Place the crackers on the cookie sheet side by side.
Melt the butter and sugar in a sauce pan until boiling and boil for two (2) minutes, stirring frequently. Remove from heat and add the vanilla.
Spread the mixture evenly over the crackers. Top with the chopped pecans.
Bake 10 minutes. Let cool. Break apart and store after cooling.
Thanks to Shirley Smith
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White Chocolate Mission Fig Bread Pudding
Ingredients:
- 6 cups cubed sourdough bread
- 5 whole large eggs
- 1-1/2 cups sugar
- 1 cup heavy cream
- 1 cup half & half
- 2 cups white chocolate chips (or chopped white chocolate)
- 1 cup Mission figs – quartered
- 2 Tablespoons vanilla
- 1 teaspoon Kosher salt
Directions:
Whisk eggs, sugar, heavy cream, half & half, and vanilla until eggs are well-blended and resemble a custard. Add bread, salt, white chocolate, and figs. Stir lightly. Pour into a greased baking dish, cover with aluminum foil, and bake for 30 minutes at 350 degrees F. Remove foil and bake for an additional 10 minutes.
Courtesy of Bonnie Whitney at The Bank Coffee House, Onancock, VA
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White Candy
Ingredients:
- 2 cups white chocolate
- 3/4 cup almonds
- 3/4 cup dried cranberries
Directions:
Gently melt the white chocolate in a microwave (30 seconds, stir, 30 seconds, stir, 30 seconds, stir). Stir almonds and cranberries into melted chocolate and mix thoroughly. Line baking sheet with waxed paper and drop spoonfuls of the mixture onto the waxed paper. Place baking sheet into the refrigerator to harden (about 1 hour).
Thanks to Bob Bailey
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Crispy Oat Cookies
Ingredients:
- 1 cup butter
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 3-1/2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup oatmeal
- 1 cup crushed corn flakes
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
Directions:
Cream butter and gradually add sugars, beating well.
Add egg and beat well.
Add oil and vanilla, mixing well.
Combine flour, soda, and salt, then add to creamed mixture, mixing well.
Stir in remaining ingredients.
Drop by teaspoonfuls on an ungreased cookie sheet, and flatten each cookie with the tines of a fork.
Bake at 325 degrees F for 15 minutes.
Allow to cool slightly and then remove from cookie sheet.
Yields: 10 dozen cookies.
Thanks to Ernest Powell
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Sarah’s Frosted Pecans
Ingredients:
- 1 stick butter (no substitutions)
- 2 egg whites
- 1 cup light brown sugar
- 1 pound pecan halves
Directions:
Melt butter in a 9 x 13 inch jellyroll pan in a 300 degree (F) oven.
Beat egg whites until stiff, the add brown sugar gradually.
Add pecan halves and mix until nuts are well coated with meringue.
Drop by spoonsful into melted butter on the jellyroll pan. Spoon some of the melted butter over the pecans.
Bake at 300 degrees (F) for 1 hour, turning pecans every 15 minutes. Separate into individual nuts on the last turning.
NOTE: after first 15 minutes the oven may need to be turned down to 275 degrees (F) to prevent over-browning.
Thanks to Sarah Waters
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Dreams
Ingredients:
- 8 oz. package of whole dates
- 8 oz. package of pecan halves
- 1/2 pound butter
- 2 cups all-purpose flour
- 3/4 pound grated cheddar cheese (extra sharp is very good)
- 1 teaspoon paprika
- salt to taste
Directions:
Mix butter, flour, cheese, paprika, and salt into dough.
Cut the dates in half and stuff with a pecan half. Then, cover the date and pecan with a small amount of the dough.
Bake at 325 degrees (F) for 20 to 30 minutes until lightly browned.
You may store these in the refrigerator before baking.
Thanks to Carolyn Fronfelter
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Chocolate Peanut Candy
Ingredients:
- 2 28 oz. jars of dry roasted peanuts
- 32 oz. chocolate almond bark
- 1 cup semi-sweet chocolate chips
- 1 German chocolate bar
Directions:
Pour the peanuts into a crock pot or a heavy pot that can be used on the stove.
Spread the three (3) chocolate ingredients over the peanuts and cook on low for 1-1/2 to 2 hours. Stir together and drop onto wax paper to cool and harden. (It may take a while to harden so be patient).
Store in an air-tight container. They will keep well in the refrigerator.
Thanks to Barbara Carter
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Sugared Peanuts
Ingredients:
- 1 cup sugar
- 2 cups raw peanuts
- 1/2 cup water
- red food coloring
Directions:
Dissolve the sugar in water. Add peanuts. Cook until the peanuts are coated with sugar. Put the peanuts on a cookie
sheet and bake at 300º for 30 minutes. Separate.
Thanks to Carolyn Boyce
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White Chocolate Snack Mix
Ingredients:
- 4 pounds white chocolate (big blocks work better than morsels)
- 12 oz. Rice Chex
- 12 oz. Corn Chex
- Small pretzel sticks or twists
- 16 oz. dry roasted peanuts
Directions:
Preheat oven to 250. TURN OFF!!! Put chocolate in bottom of large roaster. Place in preheated oven for 25 minutes. Mix dry
ingredients. Dump into melted white chocolate and mix with heavy spoon. Spread onto wax paper to cool. Break apart.
Thanks to Becky Harvil
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Peanut Brittle
Ingredients:
- 1-1/2 cup sugar
- 1/2 cup light corn syrup (clear)
- 1/2 cup water
- 2 cups raw peanuts
- 4 teaspoons baking soda
Directions:
Mix together the sugar, corn syrup, and water in a heavy pan. Using a candy thermometer, cook to the soft ball stage (medium heat).
Add raw peanuts and cook (stirring a few times) to the hard crack stage. Do not under-cook.
Remove from heat and add the baking soda. Stir. (It will become foamy.)
Pour mixture onto a greased cookie sheet and allow to cool completely.
Turn the cooled slab over and break apart into pieces using a knife handle.
Thanks to Barbara Carter
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Chocolate Covered Peanuts
Ingredients:
- 1 16 oz. jar unsalted roasted peanuts
- 1 16 oz. jar salted roasted peanuts
- 1 12 oz. bag semi-sweet chocolate chips
- 1 4 oz. block German chocolate
- 1 24 oz. block chocolate almond bark
Directions:
Layer ingredients in a large crock pot in the order listed. (Recipe should be halved for a 3-quart crock pot.)
Heat on low for two (2) hours, then turn off and stir with a wooden spoon.
Line a surface with waxed or parchment paper. Dip peanuts out with a teaspoon making individual pieces the size that you desire.
Thanks to Shirley Burgess
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Blonde Brownies
Ingredients:
- 1/2 cup margarine (melted/softened)
- 2 cups light brown sugar
- 2 eggs
- 1-1/2 cups self-rising flour
- 2 teaspoons vanilla extract
- 1 11 oz. package of Nestle butterscotch bits
- 1 12 oz. package of Nestle white chocolate bits
Directions:
Hand mix all ingredients well. (Batter will be stiff.) All ingredients expect the bits can be mixed using a mixer, but fold the bits into the mix at the end for best results.
Spray a 9 x 13 cake pan and spread mixture into it. Bake at 350 degrees F for 28 – 30 minutes.
Let brownies cool for 10 – 15 minutes and then cut into squares but do not remove them from the pan. Allow brownies to completely cool before removing them.
Thanks to Pam Edwards and Judy Parker
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New England Ginger Snaps
Ingredients:
- 3/4 cup butter or margarine (melted/softened)
- 1 cup sugar (white or brown)
- 1 egg
- 4 tablespoons molasses
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- white sugar for coating cookies
Directions:
Cream butter or margarine and sugar. Add the egg and molasses then beat well.
Mix flour, soda, cinnamon, cloves, and ginger together, and then sift into the beaten mixture. Beat all combined ingredients until smooth.
Refrigerate for two (2) hours.
Roll into quarter-sized balls and coat with sugar. Place balls 2 inches apart on a greased cookie sheet. Bake at 350 degrees F for 8 minutes (soft cookies). Let cool before removing from cookie sheet.
Yield: 6 dozen cookies – and they freeze well.
Thanks to Lynn Rose
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Peanut Butter Fudge
Carol has given us two versions for Peanut Butter Fudge. Try them both and find your favorite!
Version 1
Ingredients:
- 3 cups of white sugar
- 1 stick of butter (1/2 cup)
- 1 small can evaporated milk
- 7 ounce jar of marshmallow whip
- 20 ounces peanut butter
- 2 teaspoons of vanilla
Directions:
Combine sugar, butter, and evaporated milk in a saucepan. Heat until boiling and then stir constantly for two minutes. Remove from heat.
Combine the marshmallow whip, peanut butter, and vanilla in a mid-sized bowl. Pour the hot sugar mixture over it and beat until smooth.
Pour the beaten mixture into a flat 9 x 13 inch baking dish and let cool. Once cool, cut into the desired sizes.
Version 2
Ingredients:
- 1 16 oz. can of Betty Crocker® frosting (vanilla for traditional peanut butter fudge, or dark chocolate for chocolate fudge).
- 18 – 20 oz. of peanut butter
Directions:
Empty contents of frosting and peanut butter in a microwave-safe bowl.
Place bowl with mixture into microwave and cook for 2 minutes on “high”.
Mix well and put into a 9 x 9 pan. Refrigerate until cooled and set.
Cut and then store your fudge at room temperature.
Thanks to Carol Hege
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Eleanor’s Peanut Clusters
This recipe can be used for anything you might like to have as a chocolate-covered candy.
Ingredients:
- Chocolate chips or bar chocolate of your choice, in the amount of your choice – all depending on how many you would like to make.
- Peanuts or other nuts of your choice, minature pretzels, or anything else you might enjoy covered in chocolate.
- Small paper baking cups.
Directions:
Melt the amount of chocolate you would like to use over a low heat.
Place 4 – 6 peanuts* in the bottom of a small paper baking cup.
Pour melted chocolate over the nuts to cover.
Place the clusters into the refrigerator for 5 minutes to let them set, but don’t leave them in for long as the chocolate will start to turn white.
Finished clusters can be stored at room temperature.
* If you are using something other than peanuts, adjust the number placed at the bottom of the baking cup to produce a cluster in the size you would like.
Thanks to Eleanor Mitchell
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Spiced Pecans
Ingredients:
- 3 Tablespoons of butter
- 3 Tablespoons of Worchestershire sauce
- 2 teaspoons of salt
- 1/2 teaspoon of cinnamon
- 4 cups (one pound) of shelled pecans
- 1/4 teaspoon of cayenne pepper
- A dash of Tobasco sauce
Directions:
Preheat the oven to 300 degrees F.
Melt butter in a baking dish and stir in the salt. Add nuts and toss well. Mix remaining ingredients together and pour over the nuts. Toss again to make sure all of the nuts have been covered.
Bake the mixture for 30 minutes at 300 degrees F until brown and crisp.
Cool and enjoy!
Thanks to Fran Ossman
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Butterscotch Haystacks
Ingredients:
- 2 6 oz. packages of butterscotch chips
- 1 cup cocktail peanuts
- 3 oz. can chow mein noodles (or potato sticks)
Directions:
Melt the butterscotch chips in the microwave. Stir in peanuts and noodles (or potato sticks).
Drop mixture by teaspoonfuls onto waxed paper and let cool.
Yield = 18 haystacks.
Thanks to Eunice Vick
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Boiled Cookies
Ingredients:
- 2 cups sugar
- 1/2 cup milk
- 1/4 pound butter or margarine
- 2-1/2 cups quick oats
- 4 Tbsp. cocoa
- 1/4 cup chopped nuts
- 2 tsp. vanilla
- 1/2 cup peanut butter (optional)
Directions:
Bring sugar, milk, butter or margarine, and cocoa to a rolling boil and continue cooking for 1-1/2 minutes.
Remove mixture from heat and add oats, nuts, vanilla, and peanut butter. Beat until well blended.
Spoon mixture onto waxed paper in amounts desired to obtain the preferred cookie size, and let cool.
Thanks to Eunice Vick
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Creamy Grits
Ingredients: (Makes one serving)
- 3 oz. chicken broth
- 5 oz. whole milk *
- 1 teaspoon (a “pat”) of butter
- Pinch of salt
- ¼ cup of grits
Directions:
Add broth, milk, butter and salt to a small saucepan and bring to a boil. (Be careful: the milk will froth very quickly at the moment it begins to boil.) Remove saucepan from heat and turn the burner to Low.
Stir in grits – mixing well.
Cover the saucepan and return to heat.
Cook grits at low temperature for the time recommended for the type of grits you are using, stirring well two or three times during this period. (Be sure to stir after about 1 minute or so as the grits will quickly clump right at the start.) The stirring helps to create the creamy texture, and a fork works very well.
When the grits have cooked for the recommended time, stir one last time and serve.
NOTE: This recipe is based on the one used at “Victor’s” in the Hotel Florence of Florence, South Carolina. That recipe (calling for 3 pounds of grits!) required us to use a bit of math to get back to single servings but the result is wonderful.
*The original recipe uses heavy cream and water in place of the whole milk for a creamier flavor but our taste tests found the whole milk to be a very acceptable choice for everyday use. To make the “original” recipe, substitute 2 oz of heavy cream and 3 oz of water for the 5 oz of whole milk.
Thanks to “Victor’s” at the Hotel Florence, and David Adams
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Cheesy Shrimp & Grits
Ingredients: (Serves 8)
- 6 cups chicken broth (plus a little water – 1/2 cup or so)
- 2 cups quick grits
- 1-1/2 cups shredded sharp cheddar cheese (then add more on top later)
- 1/2 block of Monterey Jack cheese
- 1/2 block of Monterey Jack cheese with peppers
- 2 Tbsp. of butter or margarine
- 10 green onions (sliced thinly)
- 1 green bell pepper (chopped)
- 1 clove of garlic (minced)
- 2 pounds of small shrimp (peeled)
- 1 can (10 oz.) original Rotel (undrained)
- 1/2 tsp. salt
- Optional: 3 small smoked or Italian sausages (boiled for 2 -3 minutes and drained well)
Directions:
Bring broth and water to a boil in a large saucepan, stir in grits, and cook according to directions on the grits package.
Prepare onions, peppers, and garlic and sauté until tender (about 5 minutes). When grits are done, stir in cheeses and sautéed vegetables.
Slice sausage into pieces about the same size as the shrimp, and add both sausage, shrimp, and Rotel to the mixture.
Pour the completed mixture into a lightly greased baking dish and top with extra cheddar cheese. Bake at 350 degrees for 30 to 45 minutes (until bubbly and the cheese is golden).
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Firecrackers
Ingredients:
- 1 box of saltine crackers
- 1-1/2 cups canola oil (do not substitute)
- 1 packet of dry ranch dressing mix
- Red pepper flakes (to taste)
Directions:
Mix oil, dressing, and pepper flakes.
Place crackers in a large bowl and drizzle the mixture over the crackers. Stir very gently to coat the crackers. Cover the bowl and wait fifteen (15) minutes. Uncover the bowl, stir gently, and then re-cover the bowl. Repeat this three (3) more times. When completed, transfer the crackers to a container with a lid and close it. (You’ll want an air-tight container to keep the crackers from getting limp.) Your firecrackers are ready to eat!
For a cooked version of this recipe try Crack-tastic Crackers.
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Salted Buttered Pecans
Ingredients:
- 1/2 stick of butter
- 3 cups of shelled, whole pecans
Directions:
Melt the butter and stir in the pecans.
Place buttered pecans in one layer on a baking sheet. Salt liberally.
Roast for 10 minutes at 350 degrees.
Thanks to Reba Garris
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Crack-tastic Crackers
Ingredients:
- 1 box of saltine crackers
- 1-1/2 cups oil
- 1 packet of dry ranch dressing mix
- 3 Tbsp. McCormick Perfect Pinch Salad Supreme seasoning
- 1 Tbsp. garlic power (with parsley, if possible)
Directions:
Mix oil, dressing, and seasonings.
Place crackers in a large bowl and drizzle the mixture over the crackers. Stir very gently until the crackers are evenly coated with the mixture.
Place the crackers onto a large cookie sheet and bake at 250 degrees for 15 – 20 minutes, stirring at least once to ensure even exposure of the crackers to the heat. Cool and store in an air-tight container. Your “Crack-tastic” crackers are ready to eat!
For a “no-cook” version of this recipe see Firecrackers.
Thanks to Margaret Carper.
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Chocolate Munch
Ingredients:
- 1 12 oz. package of chocolate chips
- 1 12 oz. package of butterscotch chips
- 1-2/3 cups of salted dry roasted peanuts
- 1-1/2 cups raisins or craisins
- 1-1/2 cups rippled potato chips (crushed)
Directions:
Microwave the chocolate and butterscotch chips in a large bowl at 50% power (this is very important) for 3 to 6 minutes. Stir occasionally until all chips are melted and creamy. Add nuts, chips, and raisins/craisins. Mix well.
Us a spoon to drop the mixture onto waxed paper in “easy-to-eat” sizes. Let cool and then store in the refrigerator.
Thanks to Carolyn Fronfelter.
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Cinnamon Pretzels
Ingredients:
- 1 16 oz. bag of pretzel twists
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Directions:
Preheat oven to 300 degrees.
Pour pretzels into a roasting pan.
In a medium-sized bowl, mix together oil, cinnamon, and sugar. Pour the mixture over the pretzels and stir to coat them evenly.
Bake the coated pretzels for 30 minutes, removing twice to stir them. (Be sure to check them at 25 minutes – this may be enough time and we don’t want them to burn).
Remove from the oven when done, let cool, and then store in an air-tight container.
Thanks to Becky Gillette.
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Cheese Wafers
Ingredients:
- 1/2 pound unsalted butter (softened)
- 2 cups plain flour
- 2 cups Rice Krispies
- 1/2 teaspoon of salt
- dash of red pepper
- 1/2 pound grated sharp cheddar cheese*
Directions:
Preheat oven to 375 degrees.
Cream butter. Add all other ingredients and stir. Form into balls and place on an ungreased cookie sheet. Flatten balls with the bottom of a cup to create a wafer.
Bake at 375 degrees for 12-15 minutes.
Remove from the oven when done, let cool, and then store in an air-tight container.
* Cecelia likes Cracker Barrel’s sharp or extra sharp the best, but any cheese will do. You can also use prepackaged shredded cheese. NEVER use 2% cheese.
Thanks to Cecelia Culpepper.
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Crock Pot Candy
Ingredients:
- 16 oz. dry roasted peanuts (salted)
- 16 oz. dry roasted peanuts (unsalted)
- 2 cups chocolate chips
- 4 oz. Baker’s German chocolate squares
- 24 oz. chocolate almond bark*
Directions:
Layer the ingredients in a crock pot in the order listed.
Cook on low for 2 hours, and then stir the warm mixture to make sure the peanuts are thoroughly coated.
Using a tablespoon, place bite-sized amounts of the candy onto waxed paper. Allow to cool completely (about 4 hours).
* “Almond bark” is sometimes called “bark coating”. Walmart and Kroger usually carry it all year long.
Thanks to Margaret Carper.
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Wohlfahrt Haus Spicy Cheese Dip
Ingredients:
- 8 oz. cream cheese (softened)
- 12 oz. nacho cheese sauce
- 1/2 tsp. cayenne pepper
- 1/2 tsp. seasoned salt
- 1 Tbs. parsley flakes
- Paprika for garnish
Directions:
Mix all ingredients in a bowl using a hand mixer to get even distribution, and then let the mixture sit in the refrigerator overnight.
Garnish with paprika before serving.
Thanks to Wohlfahrt House Dinner Theater
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Chicken Piccata for Two
Ingredients:
- 2 large boneless, skinless chicken breasts
- 3 Tbs. butter
- 1/2 cup chicken broth
- 1 lemon – juiced.
- 2 Tbs. capers
- Flour (for dredging chicken breasts)
- Salt and Pepper, to taste
Directions:
Pound chicken breasts thin. Add salt and pepper to taste. Dredge each piece in flour, shaking off the excess.
In a skillet over high heat, melt 3 Tbs. of butter and brown the chicken – the “browner” and “crispier” the better (3 – 5 minutes per side).
Remove chicken from the skillet and, in the same pan, add chicken stock, lemon juice, and capers. Boil until the sauce reduces by one-third and then return the chicken to the skillet. Spoon sauce over the chicken several times.
Serve immediately with any remaining sauce poured over the chicken.
Thanks to West Wind Farm Vineyard & Winery
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Oatmeal Lace Cookies
Ingredients:
- 1 stick of melted butter
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 3 TBSP. plain flour
- 1/4 tsp salt
- 1/4 tsp. baking powder
- 1 cup finely chopped pecans
- 1 cup plus 1 TBSP quick cook oatmeal
Directions:
Cream butter, sugar, and egg together. Stir in remaining ingredients.
Drop batter onto foil-covered cookie sheet – one tsp per cookie.
Bake at 350 degrees F until light golden brown. Remove entire sheet of foil to cool. Peel the cookies of the foil when cool.
Thanks to Jewell Martin
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Oyster Cracker Snack
Ingredients:
- One package of dry Hidden Valley Ranch Buttermilk Ranch Dressing
- 1/4 tsp. lemon pepper
- 1/4 tsp. garlic powder
- 1 tsp. dill weed
- 3/4 cup canola oil
- Two 9 oz. bags of oyster crackers
Directions:
Combine all ingredients except the crackers in a large mixing bowl and mix well.
Add the two bags of oyster crackers to the mixing bowl and stir to coat evenly.
Place crackers on a cookie sheet and bake in the oven at 250 degrees for 20 minutes.
Allow to cool and then store in an airtight container.
Thanks to Joanne Grizzard
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Pistachio and White Chocolate Pudding Cookies
Ingredients:
- 1-2/3 cups all purpose flour
- 3.4 oz instant pistachio pudding mix (1 box)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 tsp clear vanilla extract*
- 1 egg room temperature
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
- green food color (optional)
Directions:
Whisk together flour, pudding mix, baking soda and salt. Set aside.
Cream sugars and butter together until light and fluffy.
Add in egg and vanilla and beat until well blended.
Gradually stir in dry ingredients. Add food color if desired for a deeper green.
Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
Preheat oven to 325 degrees F.
Line cookie sheet with parchment paper or lightly grease.
Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
Bake for 12-14 minutes** or just until they are set. If you see any brown, pull them out.
Remove from oven gently press a few white chocolate chips into the top of each cookie.
Let cool on baking sheet for several minutes before moving to a rack.
Store in an airtight container for up to 1 week.
Yield: 24 cookies.
* Clear vanilla is best if you are using food coloring.
** If you want thicker cookies, bake at 350 degrees F for 8-10 minutes.
Thanks to Cora Collins
Click here for the recipe at Mom On Timeout
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Chunky Peanut Butter Cookies
Ingredients:
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chunky or extra-chunky peanut butter
- 2-1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees F.
Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. (I use a KitchenAid mixer. Add everything to the bowl and beat until done.)
Form about 1 teaspoon of the dough into a ball for each cookie. Place them on a cookie sheet, leaving enough space between the balls so they can be flattened.
Bake for approximately 10 minutes.
Yield: 5 dozen cookies.
Thanks to Cora Collins.
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Pub Bread Pudding
We were treated to this delightful dessert while visiting “The Pub” in Crestview Hills, Kentucky. The chef shared the recipe with us, but it’s for 15 “restaurant-sized” portions! We’ve cut the recipe in half to get something more manageable.
Ingredients:
- 20 oz. “Sister Shubert” Rolls
- 1 quart plus 1/2 cup heavy cream
- 6 oz. raisins
- 1/4 cup Bourbon
- 1-1/2 oz. unsalted and softened butter
- 3/4 cup eggs
- 15 oz. granulated sugar
- 2 teaspoons vanilla extract
Directions:
Dice the rolls into “extra-large” pieces by cutting each roll in half and then cutting each half into thirds.
Place the diced bread cubes into a large mixing bowl and pour the heavy cream over them, coating them as evenly as possible. Set aside for 10 minutes. Mix gently and let the bread sit for another 10 minutes.
Add raisins and Bourbon to a small sauce pan. Place on a burner over a low flame to burn off the alcohol. Be very careful on the flame. Set aside to cool slightly.
Select a 2 inch deep baking dish sufficiently large to hold the bread mixture. Coat the dish generously with butter and add the remaining butter to the Bourbon/raisin mixture.
In a new mixing bowl, add eggs, sugar, and vanilla extract. Use a whisk to beat the ingredients until smooth. Add the Bourbon/raisin mixture.
Gently combine the egg mixture and the bread mixture using a rubber spatula. DO NOT OVERMIX.
Place the mixture into the baking dish and bake at 275 degrees F for about 1 hour, rotating at the 30 minute mark. The bread pudding should be cooked through at this point. Continue baking if it is not.
Increase the oven temperature to 350 degrees F and cook for an additional 5 – 10 minutes until the top is a golden brown. If it begins browning too quickly, cover with aluminium foil.
Allow the bread pudding to cool thoroughly before cutting it into serving-sized pieces.
The bread pudding can be kept in the refrigerator for up to four days.
Special thanks to the Tavern Restaurant Group and The Pub.
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Yummy Pecans
Ingredients:
- 4 cups pecan halves at room temperature
- 5 Tbs of melted butter
- Popcorn salt
- Garlic salt
Directions:
Preheat oven to 350 degrees F.
Mix the pecans and melted butter thoroughly.
Line a cookie sheet with aluminum foil. Spread the pecans in a thin layer on the pan. Bake at 350 degrees for 10 to 12 minutes, checking often as all ovens are not the same.
Take the pecans out of the oven and sprinkle with popcorn salt and garlic salt to taste. Let cool and store in airtight container. . . yummy!!!
Thanks to Frank Billups.
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Cheese Straws
Ingredients:
- 3 c. Shredded Cheddar Cheese
- 3/4 cup butter
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Directions:
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
Bring butter and cheese to room temperature and then beat until fluffy and creamy – about 10 minutes.
In a separate bowl, combine the flour and other ingredients. Gradually add to the cheese and butter with a mixer on medium speed. Combine well and using a cookie press with the star tip, press out onto the parchment paper. Cut into strips about 3” long. (To prevent them from spreading while baking, refrigerate them for at least 30 minutes.)
Bake in the 350-degree preheated oven for about 12 minutes or until they begin to brown. Cool and store in a closed container.
Thanks to Mabel Powell.
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Nieman Marcus Cookies
Ingredients:
- 1 cup softened butter
- 1 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2-1/2 cups old fashioned oatmeal
- 1 tsp baking powder
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 8 oz. milk chocolate chips
- 8 oz. semi-sweet chocolate chips
- 1-1/2 cup chopped nuts (optional)
- 1 cup white chocolate chips (optional)
Directions:
Preheat oven to 375 degrees F.
Cream butter and both sugars.
Add eggs and vanilla.
Mix separately flour, oatmeal, salt, baking powder, and baking soda. Add to creamed mixture.
Add optional ingredients, if used.
Roll into walnut-sized balls and place 2 inches apart onto a greased cookie sheet.
Bake for 7 – 9 minutes. (Cookies should be soft after 7 minutes and crunchy by 9 minutes.)
Let cool for a minute before removing them from the cookie sheet.
Thanks to Nancy Hileman.
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Kentucky Benedictine Sandwiches
These sandwiches were a big hit on “Kentucky’s Finest” in October of 2024.
Ingredients:
- 2 8oz packages of cream cheese (softened)
- 1/2 cup green onions (minced)
- 1 cup cucumber (peeled, seeded, and chopped or shredded)
- 4 Tbsp. fresh dill (chopped)
- 2 Tbsp. mayonnaise
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 2 loaves of sliced white bread
Directions:
Make the sandwich spread by stirring the first seven (7) ingredients together in a mixing bowl.
Spread mixture on 24 slices of white bread and top with the remaining slices of bread to make sandwiches.
For lunches, teas, etc., cut the crust off the sandwiches and cut them in quarters diagonally.
Thanks to the Southern Living Test Kitchen
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Priscilla Lace Cookies
Ingredients:
- 2 cups sugar
- 2 sticks unsalted butter (softened)
- 2 cups quick oatmeal
- 6 Tbsp. flour
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 eggs
Directions:
Preheat the oven to 350 degrees F.
Mix all ingredients together in a mixing bowl.
Line baking sheets with aluminum foil. Drop 1/2 tsp. of cookies dough 2 inches apart.
Bake for 8 – 10 minutes or until the edges are golden brown. (They must be golden brown or they will not peel off the foil.)
Let the cookies cool completely and gently peel them off.
Thanks to Jan Reed
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The Blennerhasset Hotel’s 
Signature Reception Punch
This classic punch has been served at banquets and other special events at the Blennerhasset Hotel & Spa since 1985. The hotel uses a prepackaged powdered punch mix that is not available to the public, so this recipe is their careful recreation of the original using readily available ingredients.
Ingredients:
- 1 18oz container of powdered Tang Fruit Punch (mixed with 6qts of water)
OR
3 large cans of Hawaiian Punch - 3 6oz cans pineapple juice
- 2qts rainbow sherbet
- 1 16.9oz bottle of lemon-lime soda
- 2qts ice
- 2 oranges
- 2 limes
- 1 cup fresh strawberries
Directions:
Mix the powdered Tang fruit punch mix with water, or simply add the Hawaiian Punch to the punch bowl you will use for serving. Add pineapple juice and lemon-lime soda. Stir well.
Add sherbet and top with ice.
Slice oranges, limes, and strawberries and add them to the bowl as garnish.
Compliments of Ms. Cindy Hopkins, Leading Banquet Facilitator at the Blennerhasset Hotel & Spa
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Snicker Balls
Ingredients:
- 1/2 stick of butter
- 1 package of caramels
- 1 package of mini-marshmallows
- 1 package of chocolate chips
- 1 jar unsalted, dry-roasted peanuts
Directions:
In a saucepan, melt the butter and caramels until blended.
Stir in marshmallows, chocolate chips, and peanuts.
Allow mixture to cool until it can be handled and then roll it into bite-sized balls.
Thanks to Lynn Nelson
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Gail’s Peanut Cookies
Ingredients for Step #1:
- 1-1/2 cups flour
- 2/3 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter
- 1 tsp vanilla
- 2 egg yolks
- 3 cups miniature marshmallows
Ingredients for Step #2:
- 2/3 cup corn syrup
- 1/4 cup butter
- 2 tsp vanilla
- 12 oz peanut butter chips
- 2 cups puffed rice cereal
- 2 cups peanuts
Directions:
Step #1
Mix all Step #1 ingredients – except the marshmallows – until crumbly. Press firmly into the bottom of a 9 x 13 ungreased pan. Bake at 350 degrees F for 12 – 15 minutes. Remove.
Add marshmallows to the top of the baked Step #1 mixture and put it back in the oven for 2 minutes until the marshmallows are fluffy. Remove and allow to cool.
Step #2
While Step #1 is cooling, mix all Step #2 ingredients except cereal and peanuts. Melt the ingredients in a sauce pan over low heat, stirring constantly, until smooth. When smooth, add the cereal and peanuts and stir until mixed well.
After the Step #1 mixture has cooled, top with the Step #2 mixture and allow to cool. When everything has cooled, cut into serving-size pieces.
Thanks to Gail Huffman
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