COOK OF THE WEEK: Katherine Nichols recipes

Cherry Nut Nuggets
1 cup shortening
1 (3-ounce) package cream cheese, softened
1 cup sugar
1 egg
1 teaspoon almond flavoring
21/2 cups all-purpose flour
1 cup chopped nuts
Candied cherries
Cream shortening and cream cheese. Add sugar, egg, flavoring and flour. Chill dough. Form into 1-inch balls and roll in chopped pecans. Place balls on an ungreased cookie sheet and press a candied cherry in the center of each cookie. Bake for 10 to 18 minutes at 350 degrees.
Chocolate Peanut Butter Cookie Bars
1 box Pillsbury reduced-sugar devil’s food cake mix
1/4 cup vegetable oil
1 large egg
1 cup dry roasted peanuts, chopped
1 (14-ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
1/3 cup Pillsbury reduced-sugar chocolate fudge frosting
Heat oven to 350 degrees. Coat a 9×13-inch pan with cooking spray.
Beat cake mix, oil and egg in a large mixing bowl on medium speed until crumbly. Stir in peanuts. Reserve 11/2 cups of crumb mixture. Press remainder on bottom of prepared pan.
Beat sweetened condensed milk and peanut butter in a medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
Bake 25 to 30 minutes or until set. Cool.
Place frosting into corner of a 1-quart ziptop bag. Seal bag. Microwave for 5 seconds on high. Snip a small corner off the bag. Squeeze bag, drizzling frosting in a criss-cross pattern over the crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.
Peach Picnic
1 (28-ounce) can sliced peaches, with juice
1 box butter flavor cake mix
1 cup shredded coconut
1 cup chopped pecans
2 sticks butter, melted
Place peaches, with juice, in bottom of a 9×13-inch baking dish. Sprinkle cake mix over peaches. Sprinkle coconut and pecans on top of cake mix. Drizzle melted butter over all. Bake at 350 degrees for 45 to 50 minutes, until brown. Great served with vanilla ice cream.
Vanilla Ice Cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
2 cups sugar
1 tablespoon vanilla
2 tablespoons flour
2 percent milk
Combine evaporated milk, condensed milk, sugar, vanilla and flour, and pour into an electric ice cream freezer. Fill the rest of the way up with 2 percent milk. Freeze as directed.
Taco Tater Casserole
2 pounds ground chuck
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can fiesta nacho cheese soup
1 (11-ounce) can whole kernel corn, drained
1 (32-ounce) package frozen tater tots
In a skillet, brown beef and onions and drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Add soup and corn and mix well.
Transfer mixture to a greased 9×13-inch baking dish. Arrange tater tots in a single layer over the top. Bake, uncovered, at 350 degrees for 30 to 35 minutes until potatoes are golden brown.

NEMS Daily Journal

Click video to hear audio