Party Archives - Page 2 of 8 - Spindles Designs by Mary and Mags

Coconut Macadamia Nut Cookies

April 12, 2020 by Mary Ellen Stringham Leave a Comment

Last October my husband and I went on a cruise to Hawaii. On one of our excursions we went to the Mauna Loa Macadamia Nut Farm on the Island of Hawaii. We were happy to find that they sold small packages of already chopped nuts. We stocked up. Coconut Macadamia Nut Cookies are a big favorite in our family. Even those who don’t like coconut love these cookies.

Recipe

1 cup butter

2/3 cup sugar

1 1/3 cups brown sugar

4 eggs

1 Tbsp vanilla

1 tsp lemon juice

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 1/2 cups coconut

1 1/2 cups chopped macadamia nut

With and electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon juice. Sift dry ingredients together and mix into sugar mixture. Add coconut and nuts, mix until just blended. Drop by Tbsp or ( use a small scoop ) onto a greased cookie sheep. Bake at 325 degrees for 15 mins or until golden brown and centers are a little soft. Makes about 4 dozen cookies.

These are my husbands very favorite. Unfortunately for him I don’t make them very often. They are a wonderful chewy treat.

Chicken Poppy Seed Casserole

March 12, 2020 by Mary Ellen Stringham Leave a Comment

I don’t know about you but I am always looking for different ways to fix chicken. We love anything cooked on the grill but sometimes I just need a change. Chicken Poppy Seed Casserole is a great change.

It is also the perfect Casserole to take to a neighbor or a friend post hospital stay. It is easy and just good.

Recipe

3 lbs chicken breast (6-8) cooked and cubed

1 pint sour cream

2 10 oz cans or 1 family size can cream of chicken soup

2 cups crushed butter flavored crackers

1/2 cup butter

2 tsp poppy seeds

Mix sour cream with soup. Place chicken in a 9″ X 13″ backing dish.

I was taking it to a friend so I used 2 – 9″ pie dishes.

Cover chicken with soup mixture.

Mix cracker crumbs and poppy seed with melted butter.

Sprinkle on top of soup mixture. Bake in a 325 degree oven for 20 – 25 minutes or until hot and bubbly.

It is great served with steamed vegetable and fresh rolls.

Pineapple Squares

November 11, 2019 by Mary Ellen Stringham 30 Comments

No , it isn’t lemon bars.

Even though your mouth tries to tell you really taste lemon.

It is in fact

“Pineapple Squares”

My husband and I just returned from a 3 week vacation. There is nothing like a drive through pineapple fields in Hawaii to inspire me to make this soft, light, fruity dessert. It is delicious and tropical in taste. I don’t even like pineapple but I love these.

Pastry

1 cup butter
3/4 cup sugar
3 cups flour
1 tsp vanilla
1/2 tsp salt

Mix dry ingredients together and cut in butter. Sprinkle mixture with vanilla and continue cutting until mixed. The mixture will be quite fine, powdery. Pat 2/3 of the mixture into the bottom of a greased 9′ X 13″ baking dish. Set the remaining 1/3 aside.

Filling

1 large can crushed pineapple, including juice (about 4 1/2 cups)
1 cup sugar
1 egg yolk
4 tbsp cornstarch
1 tsp lemon juice

Combine all ingredients in a medium sauce pan. Cook and stir constantly until thick.

Spread filling on top of crumbs in baking dish. Cover with reserved crumbs. Bake at 325 degrees for
45-50 minutes or until golden brown. Cool completely and cut into 2 inch squares.

If someone you know loves pineapple as much as my husband does,

watch out, they won’t last long.

Mary Ellen

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Yummy Nanaimo Bars

November 7, 2019 by Mary Ellen Stringham Leave a Comment

Nanaimo Bars are one of those desserts easy to have a love hate relationships with. They are so richly wonderful you love to eat them and after you have eaten too many you hate them. Make them for any occasion.

I don’t make Nanaimo Bars very often. For family members celebrating a birthday I try to make their favorite dessert. Nanaimo Bars are easily one of Patrick’s favorite. He was our October birthday. My husband and I took trip to Nanaimo, British Columbia, Canada a few years ago where I found this recipe. I am reminded of that trip each time they are made.

Bottom Layer

1/2 cup butter

1/4 cup sugar

5 tbsp cocoa (dry)

1 egg beaten

1 3/4 cups graham cracker crumbs (about 24 squares)

1/2 cup finely chopped almonds (I start with slivered almonds)

1 cup coconut

Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into a unreleased 8′ X 8″ pan.

Middle Layer

1/2 cup butter

2 tbsp + 2 tsp cream

2 tbsp vanilla custard powder

2 cups powdered sugar

Cream butter, cream, custard powder and sugar together well. Beat until light. Spread over bottom layer.

Top Layer

4 squares semi-sweet chocolate ( 1 oz each )

2 tbsp butter

Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.

Make some today. You’ll become a lover too!

Sour Cream Chocolate Cake

September 25, 2018 by Margaret 12 Comments

Our family loves chocolate cake. Agreeing with Mr. Biddle, Disney’s “Happiest Millionaire”, “Chocolate cake is the perfect food”. This Sour Cream Chocolate Cake truly is a family favorite. There is never very much left after a family party. In fact, the kids will often come back for a second or third piece and the pan is empty. Another great thing about this cake is you just stir it together in a sauce pan.

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