Marianne Holley recipes

Peach Delight Pie

1 cup self-rising flour
1 tablespoon sugar
1 stick margarine
12 cup chopped pecans

1 (8-ounce) package cream cheese
1 cup powdered sugar
1 (8-ounce) tub whipped topping

1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons peach gelatin
5 to 6 peeled, sliced peaches
Mint for garnish (optional)

For the crust, mix flour and sugar. Cut butter into mixture. Add nuts. Press into a 9×13-inch glass baking dish. Bake at 325 to 350 degrees for 15 minutes. Let cool.
For the filling, blend cream cheese, powdered sugar and whipped topping until mixed thoroughly. Pour mixture into crust and spread evenly.
For the glaze, combine sugar, water cornstarch and gelatin in a saucepan and cook slowly until thick. Let cool. Place sliced peaches over cream cheese mixture. Pour glaze on top of all. Garnish with mint, if desired. Refrigerate until ready to serve.

Chicken Alfredo Casserole
1 package Knorr’s Alfredo Noodles and Sauce, cooked as directed
1 can cream of chicken soup
12 to 34 can water
13 cup sour cream
13 cup chopped water chestnuts (optional)
13 cup sliced mushrooms (optional)
13 cup finely diced onion
1 to 1
12 cups cooked chicken, chopped
12 cups shredded cheese, divided
Combine cooked noodles, soup, water, sour cream, water chestnuts, mushrooms, onion, chicken and 1 cup shredded cheese. Pour into a greased 9×13-inch casserole. Bake at 325 degrees for 30 to 40 minutes until bubbly. Remove from oven and sprinkle with remaining 1⁄2 cup shredded cheese. Return to oven and bake for an additional 5 minutes.

Oatmeal Pecan
Chocolate Chip Cookies
2 sticks butter-flavored shortening
1 cup brown sugar
1 cup white sugar
2 eggs, slightly beaten
1 teaspoon vanilla
12 cups self-rising flour
1 teaspoon cinnamon
1 cups rolled oats
12 cup chopped pecans
1 cup semi-sweet chocolate chips

Cream shortening and sugars until creamy with a mixer. Add eggs and vanilla and mix. Add flour, cinnamon and oats and mix until creamy. Add pecans and chocolate chips. Mix until thoroughly combined.
Roll or spoon dough onto a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Zesty Salsa
10 cups peeled, seeded and chopped tomatoes
5 cups chopped onions
2 to 3 cups chopped bell peppers
Few slices hot pepper
1 tablespoon garlic powder
14 to 12 cup chopped cilantro
1 tablespoon salt
14 to 12 cup apple cider vinegar
14 cup lime juice
Combine all ingredients in a large pot and bring to a boil. Simmer 10 minutes. Ladle mixture into prepared jars. Process 15 minutes in a water bath.

Sweet Georgia Cornbread
112 cups self-rising flour
1 cup white sugar
1 cup light brown sugar
3 large eggs
1 teaspoon vanilla flavoring
1 cup vegetable oil
2 cups chopped pecans
13 cup milk chocolate chips
13 cup semi-sweet chocolate chips
Combine all ingredients in a large bowl and mix with a spoon, not a mixer. Pour batter into a 9×13-inch glass baking dish and bake at 325 degrees for 30 to 40 minutes. Cool and cut into squares.
Note: Marianne Holley says this recipe looks like cornbread, but tastes like a chocolate chip cookie bar.

Chocolate Gravy
12 cup self-rising flour
3 tablespoons cocoa powder
34 to 1 cup sugar
1 teaspoon vanilla
3 to 4 tablespoons margarine
12 cups milk
12 cups water
14 cup milk chocolate chips

Stir flour, cocoa and sugar with a whisk. Add vanilla, margarine, milk and water and cook slowly over medium heat in a nonstick skillet until mixed and smooth. Add chocolate chips and continue cooking until thick.

Zucchini Casserole
14 cup chopped onion
5 cups sliced zucchini
2 teaspoons olive oil
Garlic salt
1 teaspoon dried basil
12 teaspoon dried oregano
14 teaspoon pepper
2 cups chopped tomatoes

14 cup water
Shredded Mozzarella cheese

Cook onion and zucchini in olive oil. Add seasonings, tomatoes and water and cook until fork-tender. Place mixture in a casserole. Sprinkle with shredded Mozzarella. Bake at 350 degrees for 20 to 30 minutes.

Parmesan Potatoes
13 cup melted butter
14 cup all-purpose flour
14 cup grated Parmesan cheese
Seasoned salt
Italian seasoning
6 medium potatoes, scrubbed and cut in
14-inch-thick slices
Pour butter into a 10×15-inch baking dish. Combine flour, cheese, seasoned salt and Italian seasoning in a plastic bag. Place a few potato slices at a time in the bag and shake until the potatoes are coated. Place potatoes in a single layer over butter. Bake at 375 degrees for 20 to 30 minutes. Turn the slices. Bake 20 minutes more until golden brown and tender.

NEMS Daily Journal

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