Miller Family Recipes

This is one of my family's very favorites.  It's a must have at Thanksgiving and Christmas.  I got this recipe from one of my very best friends (Shirlene).  It used to take dry Italian dressing but she substituted ranch instead and it's the bomb.  Ben will eat a whole entire log in two giant Rakozy bites.  They're great made several days ahead.  Infact, I think they become even better when you do that. Keywords: appetizer 6051349 Ingredients 2 (8oz) pkg cream cheese 2 c Sharp Cheddar Cheese, grated 2 T green onion finely chopped 2 t Worcestershire sauce 1 t lemon juice 2 t ranch dressing mix toasted pecans (chopped) chopped fresh parsley Instructions In mixer bowl, combine everything except parsley and nuts. In separate bowl, mix parsley and nuts. Form into two or three logs. Roll each log in the nut mixture. Chill and serve. Powered by Recipage

6 egg whites, at room temperature 1-1/3 c sugar 2 drops red food coloring White Chocolate Mousse (recipe follows) Garnish: fresh raspberries and mint Preheat oven to 225. Line a baking sheet with parchment paper. In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 3 minutes. Pour egg mixture into a large bowl and beat at high speed with an electric mixer until stiff peaks form, about 8 to 10 minutes. Stir in food coloring. Spoon or pipe meringue into 3-inch bowl shapes. Bake for 20 minutes, turn off oven, and leave in oven overnight. Spoon White Chocolate Mousse into meringue "bowls". Garnish with fresh raspberries and mint, if desired. Serve immediately. (These get sticky if the are allowed to sit because of the moisture from the mousse...they will also get sticky if it's humid.) White Chocolate Mousse 1 (3.3 oz) box instant white chocolate puddin...

1/3 c butter, softened 3/4 c sugar 2 eggs 1-1/2 c flour 1-1/2 t baking powder 1 t cinnamon 1/3 c milk Cream Cheese Filling: 6 oz softened cream cheese 1/3 c sugar 1 egg 1-1/2 c fresh or frozen berries (blackberries, raspberries, blueberries...whatever) Streusel Topping: 1/4 c flour 2 T brown sugar 1/2 t cinnamon 1 T cold butter In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder, and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full. For filling, in a small mixing bowl, beat cream cheese, sugar and eggs until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar, and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate l...

1/4 c shortening 1 c sugar 1 egg 1-1/2 c mashed ripe bananas (about 3 large) 1 t vanilla 1-1/2 c flour 1 t baking soda 1/4 t salt Caramel Icing: 2 T butter 1/4 c packed brown sugar 1 T milk 1/2 c powdered sugar In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda, and salt; add to creamed mixture. Fill paper-lined muffin cups three-fourths fulls. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Makes 12 muffins 1/2 c butter, softened 1 c sugar 2 eggs 1 t vanilla 1/2 t lemon extract 1-3/4 c flour 1/2 t salt 1/4 t soda 1/2 c sour cream Glaze: 2 c powdered sugar 3 T lemon juice In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins.

Makes 12 muffins 2 c flour 1 c sugar 1 t baking powder 1/2 t soda 1/2 t salt 2 eggs 1/2 c butter, melted 1-1/4 t vanilla 1-1/2 c chopped peeled tart apples Streusel Topping: 1/3 c brown sugar 1 T flour 1/8 t cinnamon 1 T cold butter Glaze: 1-1/2 c powdered sugar 1 to 2 T milk 1 t butter, melted 1/4 t vanilla 1/8 t salt In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour, and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins.