Rachel’s Recipes

I don’t know about the other parents and grandparents, but after the summer we’ve had, I’m looking for some relief from cooking big meals … and a good glass of merlot… and sugar – lots of sugar. Yep, that’s my idea of stress relief. The limited ingredients recipes this week have done the trick. Hopefully, you’ll enjoy them, too. If you haven’t done as I have and slid down the slippery slope of bad eating habits, Home Style Salad Dressing should go nicely on your salad.

If you’re feeling self-indulgent then perhaps Southern Pralines are right up your alley. They’re great hidden in your nightstand in a plastic baggie to use as a midnight snack, and just as handy if you want to jack your kids up on sugar before sending them to your motherin law’s house.

Perhaps you want to send your kid’s teacher a yummy little treat. Old Time Tea Cakes have only five ingredients are great with coffee or hot cocoa.

Burrito in a Mug is a quick little make ahead item that will get the kiddos through their study session. It warms up quickly from the fridge as a meal on the go before heading out to sports practice or other extra-curricular activities.

No Bake Coconut Candy is one of those go-to recipes when you just need a little something to take to the church potluck, impromptu get together, or to stash in the cupboard for a quick snack.


2 teaspoons dried minced onion
½ teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon parsley flakes
Pinch of paprika
1 cup mayonnaise
1 cup buttermilk
Mix all ingredients and store in the fridge. Yummy as a salad
dressing or dipping sauce.


1 pound light brown sugar
2 cups white sugar
4 cups pecans, chopped
1 cup evaporated milk

Mix all ingredients very well. Cook over medium heat to a soft ball stage. Stirring constantly is the secret. Remove from heat and cool slightly before beating mixture until it begins to thicken. Drop candy by the tablespoon onto waxed or parchment paper. Do this rapidly before candy becomes too stiff to drop into patties. This can be doubled. Adding a touch of bourbon or dark whiskey, after removing from heat, makes them really delicious. The evaporates the alcohol so you get the flavor without the buzz.


1 cup sugar
1 cup butter
4 eggs
1 teaspoon nutmeg
3 ½ – 4 cups flour

Cream sugar and butter until smooth. Add eggs, one at the time, alternately with sifted flour. Add nutmeg with the next to last flour. Add just enough flour to make a soft, yet easy to handle dough. Roll out on a floured board to desired thickness. Thin is better. Cut into squares of desired size or use cookie cutters. Bake at 350 degrees for about ten minutes. Teacakes should be a light brown when done.


1 9-inch tortilla
1 package Uncle Ben’s microwavable Spanish rice
Black beans
Cheddar cheese, grated
Salt and pepper to taste
Sour cream

In a large microwave safe mug, place the tortilla, pressing gently until it finds its way to form against the inside of the mug. Layer rice, beans and cheese until almost full. Heat in the microwave in 30 second increments until warm and cheese is melted. Top with salsa and sour cream.


½ butter, melted
2 cups powdered sugar
3 cups flaked coconut

½ cup chocolate, peanut butter, hazelnut or cashew spread

Mix first three ingredients well and form into 1inch balls. Lightly press each one with your finger to form a small indentation. Put chocolate or other spread (such as Nutella) into a small zip top bag. Cut one bottom corner off of the bag and squeeze it place a small amount into each indentation. Chill and serve.

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