Thursday, April 21, 2011
1 Chocolate cake mix
1 Stick of butter
1 tb Milk
1/2 c Chopped pecans
1 pk Cream cheese - softened
3 1/2 c Confectioners sugar
1 ts Vanilla
Preheat oven to 350. Grease or spray Pam in 13x9x2" pan. Set aside.
FOR BASE, combine cake mix, 2 eggs, butter, milk and nuts in a large bowl. Mix well until just moistened. Spread evenly in pan.
FOR TOPPING, beat cream cheese in large bowl at medium speed with electric mixer until smooth. Beat in 2 eggs,sugar, and vanilla until smooth. Spread evenly over base.
Bake at 350 for 35 minutes. Edges and top will be light golden brown and will have a slightly shiny appearance. Cool completely. Cut into squares. This recipe makes about 2 dozen bars.
2 steamed, premium all-beef hot dogs
1/3 cup chili (homemade is best, but any kind will be fine)
3 slices crisp-cooked bacon
2 tablespoons diced onions
1 German sweet chocolate cake mix
1 can sweetened (not evaporated)
1 jar caramel ice cream topping (warm a little)
3 Heath bars (broken into crumbs)
Bake cake in 9x13 pan according to box. While warm poke holes in it with
the end of a WOODEN SPOON right to the bottom. Pour 1/2 of the can of
milk into the holes. Into the same holes drizzle the caramel topping.
When completely cool, spread lavishly with Cool Whip. Top with crumbled
Heath bars. Refrigerate!
2 Tablespoons Dijon Mustard
1 Tablespoon Lime Juice
1 Skirt Steak
Heat a ridged grill pan over moderate heat until smoking and grill steak 3 minutes on each side. Transfer steak to a platter and let stand., Uncovered for 5 minutes.
1 lb , (or boneless chicken breast, chopped)
1 Cup Salsa, divided
1 lb (16 oz) Velveeta Mexican Cheese
10 Flour Tortillas
Spoon 1/4 cup of the meat mixture in the center of each tortilla, then roll up. Place tortillas, seam side down, in microwavable baking dish. top with remaining salsa and cheese. Cover loosely with plastic wrap.
Microwave on HIGH 4 to 6 minutes or until velveeta is melted., cook and stir on medium low heat, until cheese is melted.
1/2 cup marshmallow creme
1/4 cup Creamy Peanut Butter
1 teaspoon lemon juice
2 teaspoons water
Fresh fruit or sticks
1. COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
2. SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.
1 c. pecans(finely chopped)
1/4c. cinnamon schnapps(Hot Damn)
additional powdered sugar for coating
Melt butter,add sugar,nuts and schnapps,mix well.Refrigerate until
firm,Shape into 1" balls then roll in powdered sugar. Store in
To remove mildew from bathtubs, bathroom curtains and tile, make a
one-half cup vinegar
one-half cup of Borax cleaning detergent
2 cups of water.
Pour it on the dirty areas and let it sit for a few minutes, and
then scrub with a cloth. If mildew is still visible, use the mixture
2 quarts Fresh Strawberries, mashed & sweetened to taste
1 box Strawberry Cake mix, sifted ( )
4 Eggs, beaten well
3/4 c. Oil
1/2 of Strawberries
3 oz. Pkg. Instant Vanilla Pudding
Add 1/2 strawberries to eggs and mix well. Add cake mix and mix with a mixer. Add oil, blending well. Spray 3 with non-stick spray, pour cake mix into pan. Bake at 350 for 25-30 minutes.
Combine pudding mix and strawberries, stirring well. Add cool whip and mix well.
Assembly: Spread one cake with icing, top with another cake. Spread icing on that cake, top with final cake. Either use minimal icing between layers and frost entire cake or use up frosting between layers.
1 bag of broccoli slaw mix (or use mix)
3 to 4 green onions (chopped)
2 pkgs. ramen noddles (any flavor)
1/2 cup of sliced almonds or sunflower seeds
1/2 cup sugar
1/4 cup of oil
1/3 cup vinegar
Mix oil,vinegar,sugar & noodle flavor packets; set aside.
Mix broccoli,onions & nuts.Crush noodles add to slaw mix, then add dressing. Toss & serve. Refrigerate.
1 lemon cake mix
1/2 cup oil
1 cup mandarin oranges--drained
1 small can crushed pineapple--drained
1 pkg INSTANT LEMON PUDDING MIX
1/4 cup chopped nuts
Combine cake mix ,eggs & oil--Mix well
Stir in oranges
Pour into (3) round greased & floured
Bake 25 min..350*
Cool in pans 10 minutes.
Mix cool whip,pineapple & pudding mix
Spread between layers,& top
Sprinkle on nuts.
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any of the other ingredients to measure 4 cups. Stir into the mixture. Drop by spoonsful onto waxed paper.
Cool. Yields 2 1/2 dozen pieces of candy.
2 c Sugar
1 c Milk
1/2 ts Salt
1/2 c Peanut butter
Peanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into a 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat heat to boiling, stirring constantly.
With in place, cook, without stirring, until temperature reaches 235 F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110 F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and peanut butter. With a wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.
2 1/2 c
1 tb Grated orange peel
3 ts Frozen orange juice concentrate additional powdered sugar for rolling
Line baking sheet with buttered wax paper; set aside. Combine 2 1/4 c sugar, orange peel and orange juice concentrate in small bowl, adding more sugar if needed to make a stiff dough. Form dough into ball; wrap in plastic wrap. Refrigerate 30 minutes. Roll out dough to 1/4 inch thickness on a surface covered with powdered sugar. Cut into 1 1/2 inch shapes. Arrange on prepared baking sheet. Refrigerate, uncovered, overnight. Store in refrigerator in tightly sealed container between layers of waxed paper.
1 7 ounce jar marshmallow creme
1 1/2 cups crisp rice cereal
1 1/2 cups semisweet
4 teaspoons shortening
Better Cake Mix
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup oil
I might add I also add a 1/2 cup of in place of 1/2 cup of water called for on the cake mix box. (I keep this list attached to the side of my frig for easy access.) It really makes a good tall 3 . This is the only way I make cake mix cakes anymore.
2 cups water
1 can (21 ounces) pork and beans, undrained
1 can (14-1/2 ounces) Hunt's® Original , undrained
1 envelope sloppy joe mix
1 cup uncooked
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add water, pork and beans, tomatoes and sloppy joe mix. Bring to a boil; add macaroni and reduce heat. Cover and simmer 10 minutes or until the macaroni is almost cooked. Pour into thermoses. Yield: 8 servings.
1 yellow cake mix
1 can cream of coconut
1 can sweetened
1 large container
1 small can coconut
Put cream of coconut and sweetened condensed milk in hot water (while
still in unopened can) before making the cake.
Bake the cake according to package directions. Bake in 9x13 greased and
floured glass baking dish.
When you take the cake out of the oven, punch holes in it with fork.
Pour condensed milk and cream of coconut over the cake. When cool spread
with cool whip and top with coconut.
Wednesday, April 20, 2011
1 package strawberry gelatin (4-serving size)
1 1/2 cups hot water
1 package (10 ounces) frozen strawberries
1 tablespoon lemon juice
1 small package (3 ounces)
3 tablespoons chopped walnuts
Dissolve gelatin in hot water; add strawberries, lemon juice, and salt.
Stir mixture until strawberries are completely thawed. Chill until
Soften cream cheese with a little milk if needed, shape into small balls
and roll in chopped walnuts.
Place half of the cream cheese balls around the bottom of a 3-cup mold.
Pour enough thickened gelatin mixture into mold to hold them in place.
Chill until almost set.
Add remaining gelatin; chill until set.
Unmold on lettuce and garnish with remaining cheese balls
1/3 cup Syrup (Honey -- , or pancake syrup) they all work well
1/3 cup peanut butter. (Plain or with nuts)
Mix all ingredients together. Make into a roll, wrap in waxed paper and
chill. When cold, cut into pieces and serve.
1 pkg Golden Sugar Cookie Mix
1/4 cup all-purpose flour
1 large egg
1 teaspoon water
1/2 cup butter, softened
1 tub Milk Chocolate Frosting
1 tub Vanilla Frosting
3 (2.17 oz) pkgs Skittles Tropical Bite Size Candies
Empty cookie mix into large bowl. Break up any lumps. Add flour to mix. Stir egg, water and softened butter into cookie mix with spoon or fork until thoroughly moistened. Roll, on lightly floured surface, into 10-inch long ropes [approx. 1/2-inch diameter], then twist into pretzel shapes and place on parchment paper lined cookie sheet. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Bake cookies 12 to 15 minutes. Cool. Fit a with a star tip and fill with frosting. Pipe frosting on top of the pretzels and then decorate with candies. Makes 21 pretzel twists
Roll out dough and cut into animal shapes. Decorate with frosting and your favorite flavor of Skittles Bite Size Candies. Twist dough into shapes. Use red and green SKITTLES Bite Size Candies to decorate. Shape dough into letters. Spell the names of your family members, favorite sports team or occasion.
1 yellow cake mix
1 can cream of coconut
1 can sweetened
1 large container
1 small can coconut
Put cream of coconut and sweetened condensed milk in hot water (while still in unopened can) before making the cake.
Bake the cake according to package directions. Bake in 9x13 greased and floured glass baking dish.
When you take the cake out of the oven, punch holes in it with fork.
Pour condensed milk and cream of coconut over the cake. When cool spread with cool whip and top with coconut.
2 1/4 cups pizza sauce, divided
1 cup sliced fresh mushrooms
1 can (2 1/4oz.) sliced ripe olives, drained
1 package (3 1/2 oz.) sliced pepperoni
2 cups (8 oz.) shredded part skim mozzarella cheese
4 (2.05 oz) Milk Way Candy bars
3/4 c. butter or margarine, divided
3 c. Rice Krispies
1 c. milk chocolate chips
In microwave, melt candy bars and 1/2 c.butter, stirring occasionly until
smooth. Stir in cereal until well blended. Press into a 11x7 inch pan.
chocolate chips and remaining 1/4 c. butter.Stirring until smooth. Remove
from heat and spread over top of bars. Refrigerate for 1 hour or until firm,
cut into squares.
Makes 32 bars
Nonstick cooking spray
2 cups dried , 6 oz
1/2 of a 3.5 oz. pkg. thinly sliced pepperoni
1 pound lean
1/2 cup finely chopped onion, 1 medium
1 jar pasta sauce, 26 oz
2 cups shredded mozzarella cheese, 8 oz
1 can refrigerated pizza crust, 13.8 oz
grated Parmesan cheese,optional
Preheat oven to 375. Coat six 10 to 12 oz. individual casserole with cooking spray. Set aside. Cook pasta as pkg. directs. Drain. Meanwhile, cut pepperoni slices into quarters; set aside. In large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir pasta sauce, shredded cheese, cooked pasta and pepperoni into meat mixture in skillet. Divide meat mixture evenly between prepared casserole. Unroll pizza crust and cut into six equal size pieces. Put one piece over the top of each casserole. Tuck corners of dough inside edge of dishes to make rounded tops. Bake for 25 to 30 minutes or until is golden brown.Let stand 5 minutes. Carefully invert each casserole to serve. If desired, sprinkle with grated Parmesan cheese. Makes 6 servings.
1 1/2 C. self-rising flour
1/2 pint whipping cream
Preheat oven to 425° F. Mix flour and cream only until well blended.
Butter hands well and form dough into Ping-Pong size balls, or smaller
if desired for brunch or luncheon. Place on baking sheet 1 inch apart.
1 1/2 cups sugar
1 1/2 self rising flour
1 cup milk
1 stick butter or margerine
2 cup fresh fruit such as blackberries, apricots or peaches mixed with 1/2 cup sugar.
Melt butter and pour into 9×13 baking dish. Mix first three ingredients together and pour into dish. Spoon fruit over batter and bake at 350degrees until browned. (Approx. 45 min)
Serve hot with a couple tablespoons of 1/2 and 1/2 drizzled over it.
2 (16oz) bags frozen fruit (about 6 cups)
1 box yellow cake mix (NO pudding in the mix)
2 cups lemon-lime soda (Sprite)
Preheat oven 375º Spray 13x9-inch baking dish with Pam
Pour both bags of frozen fruit on the bottom of the prepared baking
dish. Sprinkle dry cake mix evenly over top of fruit, making sure there
are no clumps. Pour lemon-lime soda over all; DO NOT STIR. Cover with
foil and bake 20 minutes. Uncover and continue to bake another 45
minutes OR until nice and brown on top. Serve warm with .
1 C Butter
1 1/3 C Brown Sugar
1 C Pecans Chopped
1 Pkg Graham Crackers
Lay Graham Crackers on a 15x10x1 pan.
Combine first 3 ingredients in a saucepan and boil for about 2 minutes,
Spread mixture onto Graham Crackers and bake for about 10 minutes
at 350. Cool and break into pieces.
1 box yellow cake mix
1/3 c. butter
3 c. miniature marshmallows
2/3 c. corn syrup
1/4 c. butter
12 oz. pkg. peanut butter chips
2 tsp. vanilla
2 c. crispy rice cereal (like )
2 c. salted peanuts
Mix cake mix, 1/3 c. butter and egg. Bake in an ungreased 9 x 13-inch pan at 350
for 12 to 18 minutes. Remove from oven.
While cake is still very warm, top with miniature marshmallows.
Mix together corn syrup, 1/4 c. butter, peanut butter chips and vanilla. Heat
until smooth, stirring constantly. Add crispy rice cereal and salted peanuts.
Pour over marshmallows that are on top of cake.
1-18 ounce lemon-flavored cake mix
1-3.9 ounce box lemon instant pudding
1/4 cup fresh lemon juice- about 1 large lemon
1 cup powdered sugar
3 tablespoons milk
1 tablespoon fresh lemon juice
Preheat oven to 325 degrees (if using a Bundt pan). Lightly spray the pan with non-stick cooking spray. Make cake mix according to package directions, adding the pudding mix and lemon juice. Pour into the prepared pan and bake according to the package. Let cool 15 minutes. Invert the cake onto a serving plate and prepare the glaze: whisk the glaze ingredients until smooth and pour over the warm cake.
Paper mache egg shaped boxes covered with glitter and paper confetti flowers, you can make these any colors you like, Enjoy!
egg shaped boxes
Newspaper or scrap paper
White spray primer
1/4" wide satin ribbon
Paper confetti flowers
Hot glue gun and
Open egg and place halves right side up on newspaper. Coat each with white spray primer, let dry. Line the inside lip of one egg half with painters tape, folding the excess inside. Using the paintbrush, coat one half with craft glue, liberally sprinkle glitter on top. Repeat on other half. Let dry, then tap to remove excess glitter. Remove painters tape.
-On one egg half dot craft glue in several places 1/8" from the edge. Starting at the bottom of the egg, press ribbon onto glue so that ribbon edge aligns with the edge of the egg half, trim excess. Repeat with other egg half. Let dry. Fill egg with candy, close. Hot glue confetti flowers to top...
1 (15.4-ounce) package caramel candies, unwrapped
3 tablespoons evaporated milk
1 cup chopped pecans
4 cups sweetened 3-grain apple-and-cinnamon cereal
Microwave caramels according to package directions. Stir in milk until blended. Stir in pecans and cereal. Drop by rounded tablespoonfuls onto lightly greased baking sheet. Chill until firm.
Coloring Easter eggs
Before decorating your eggs, you need to hard-boil
them. Place the eggs in a large saucepan. Add cold
water - enough to completely cover the eggs. Place on
medium-high heat and bring water to the boil. Reduce
heat and simmer eggs for 9 minutes. Remove pan from
heat. Fill pan with cold water and let the eggs cool
completely before decorating.
If you're working with dyes of any sort, it's a good
idea to prepare your work area so you can avoid
messes. Cover your work surface with plastic (a
garbage bag will do - split it open and tack it to the
edges of your work surface with tape). Cover the kids,
too - a kitchen apron tied loosely around the neck
works well, or just have them wear old clothes.
11 Ways to DecorateEggs
1. Dying eggs with food coloring
To make food coloring dye, combine 1/2 to 1 Tablespoon
of food coloring with 2 tsp. vinegar in a mug or jar
large enough to contain one egg. Fill with cold water
and stir. Drop eggs in dye. The longer you leave them
in the dye, the darker the color.with
different combinations of colors - red mixed with blue
makes purple, yellow with a drop of red makes orange,
blue and yellow makes green, etc. When you remove the
egg from the dye, pat dry with a paper towel.
2. Coloring with crayons
Use crayons to draw all over the eggs. You can draw
pictures or just simple dots and patterns. You can
stop there, or you can drop your crayon colored eggs
into food coloring dyes (see above). The parts that
are covered with crayon will show through the dye.
3. Odds and ends
You can decorate your eggs using all kinds of craft
supplies and a little white glue. Try gluing on
sequins, buttons, glitter, or beads. Glue on stickers
or color with markers. Be creative!
In place of food coloring dyes, try using natural
dyes. Combine the dye (see below) with 1/2
of vinegar with some cold water in a saucepan. Add raw
eggs (make sure there's enough water to cover the
eggs) and bring to boil. Reduce heat and simmer 10 to
15 minutes (the longer you simmer, the darker the
color will be, but simmer at least 8 minutes so that
the eggs cook thoroughly).
Brown - the outer layers of onions, tea or coffee
Yellow - turmeric or saffron
Red - cranberries
Purple - beets
Green - spinach
Blue - blueberries
5. Elastic band art
Wrap elastic bands around hard cooked eggs, then drop
them in food-coloring dye. Remove eggs, pat dry with
paper towel and remove rubber bands. The parts of the
egg covered with rubber bands will not be colored.
Once the rubber bands are removed, you can drop the
egg into a different color dye.
6. Painting on eggs
Use undiluted food coloring and a paint brush to paint
on. Let the eggs sit in egg cups
until dry. You can also usein place of
7. Sponge painted eggs
Pour someinto a shallow dish. Add a
little water to thin the paint. Cut natural sponge
into small pieces. Clip one piece of sponge in the end
of a clothes pin. Dip the sponge into the paint and
dab the egg with it. Put the egg in an egg cup to dry.
8. Waxing eggs
Light a taper candle and drip wax all over hard cooked
eggs. When the wax is set, drop the egg into food
coloring dye. Remove from dye and pat dry with paper
towel. Scrape wax off of the egg. You can drop the egg
into a different color at this point, if you wish.
9. Marbled eggs
In a mug or jar large enough to contain one egg, place
1 Tablespoon of oil, 1 Tablespoon of vinegar and 1
Tablespoon of food coloring. Add enough water to cover
egg, stir quickly with a spoon and drop in hard boiled
egg. Pull egg out quickly and pat dry with paper
10. Swirled eggs
Use a sharp knife (kids should be supervised) to make
1 to 2 Tablespoons of crayon chips. Fill a large glass
jar with very hot water. Drop in some crayon chips.
When the chips start to melt, drop in a hard cooked
egg, swirl the egg around with a spoon. Remove the egg
and let it air dry.
11. Easter bunny eggs
Use food coloring dye or natural dyes to dye eggs in
solid colors. Dry with paper towel. For each bunny
egg, cut two oval shaped ears from colored paper. Glue
the ears to the top of the egg. Add googly eyes. Use
markers to add a small triangle for a nose and some
whiskers. Glue on a cotton ball for a tail.
1/4 cup honey
1/2 tsp. ground ginger
12 chicken wings or chicken drummettes
Stir picante sauce, honey and ginger in small bowl. Cut chicken wings at joints into 24 pieces. Discard tips or save for another use. Put wings in small bowl. Add picante sauce mixture and toss to coat. Put wings on foil lined shallow baking pan. Bake at 400 for 55 minutes or until wings are glazed and cooked through. Internal temperature should read 170. Turn and brush often with sauce during last 30 minutes of cooking. Makes 24 appetizers.
Makes 2 dozen
2/3 C. crushed
1/2 C. shredded coconut
1/2 C. smooth peanut butter
2 T. honey
Mix 1/2 cup corn flakes, coconut, peanut butter and honey together.
Shape into small balls and roll them in the remaining corn flakes. These
cookies can be put in the fridge to firm up. They also freeze well.
4 cups strawberries
14 oz can sweetened condensed milk
1/4 cup lemon juice
8 oz tub , thawed (Whipped Topping or Whipped Cream)
8 Chocolate Sandwich Cookies, finely chopped
1 tbs butter, melted
Line a loaf pan with foil. Mash 2 cups of strawberries in a bowl. Stir
in milk, juice and 2 cups Cool Whip, pour into pan. Top with combined
cookies and butter, press into mixture. Cover. Freeze 6 hours.
Invert onto plate. Remove foil. Frost with remaining Cool Whip. Top
with remaining strawberries, sliced
1 large box vanilla instant pudding
1 can crushed pineapple, well drained
1 can , undrained
1 tub ®
1 bag mini marshmallows
Mix pineapple,oranges and pieapple in a large bowl until throughly
mixed. Add Cool Whip, mixing well. Then add marshmallows. Cover.
Refridgerate 3 - 4 hours. Place in serving dishes and enjoy. Makes 4-6
Shrimp ‘n’ Shells Salad
2 1/4 cups medium shell shaped pasta, cooked and drained
1 medium green pepper, cut into 2 inch long strips
1 1/2 cups cut in half
2 medium , sliced, about 1/4 cup
1 pound medium shrimp, cooked, shelled and deveined
2/3 cup picante sauce
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
Stir pasta, pepper, cherry tomatoes, green onions and shrimp in a large bowl. Beat the picante sauce, mayonnaise, cilantro and cumin with a whisk or fork in small bowl. Pour over pasta mixture. Toss until well coated. Cover and refrigerate salad for at least 2 hours. Stir the salad before serving. Makes 4 servings
Baked Potatoes Ole
1 Tbsp. chili powder
1 cup picante sauce
4 hot baked potatoes split
Shredded cheddar cheese
Cook beef and chili powder in large skillet over medium high heat until beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir picante sauce into skillet. Reduce heat to low. Cook until hot and bubbling. Serve over the potatoes, top with cheese. Serves 4
4 to 6 skinless boneless chicken breast halves
1 1/2 cups picante sauce or chunky salsa
3 Tbsp packed light brown sugar
1 Tbsp Dijon style mustard
Hot cooked rice
Put chicken in 12 x 8 inch shallow baking dish. Stir picante sauce, brown sugar and mustard in small bowl. Pour over chicken. Bake at 400 for 20 minutes or until chicken is cooked through. Serve with the rice. The internal temperature of the chicken should reach 160.
1/2 cup picante sauce
1 tsp. chili powder
1 can whole peeled tomatoes, cut up, 14.5 oz
1 Tbsp. butter
4 flour tortillas, 8 inch, warmed
Heat picante sauce, chili powder and tomatoes in pan over medium heat until hot. Stir often. Heat butter in large skillet over medium heat. Crack 4 of the eggs and add to the skillet, one at a time. Cook until whites are firm or to desired doneness. Remove the eggs with pancake turner and keep warm. Repeat with remaining eggs. Put 2 eggs on each tortilla. Top with picante sauce mixture. Makes 4 servings
Makes 4 Servings
4 pork rib chops
1 cup salsa
1/4 cup , shredded
2 sticks butter or margarine
1 1/2 cups self-rising flour
1 1/2 cups sugar
3/4 cup milk
1 cup sugar
6 T. cocoa
3/4 cup hot water
3/4 cup milk
Melt the butter in a 9-by-13-inch pan. Mix self-rising flour, 1 1/2 cups sugar and 3/4 cup milk; pour over the butter. Combine 1 cup sugar and the cocoa; sprinkle over the flour mixture. Combine hot water and 3/4 cup milk; pour over the sugar mixture. Bake at 350 degrees for 30 minutes. Good served with ice cream or .
1 loaf frozen white bread dough, thawed
2 lbs hamburger
1/2 cup finely chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. soy sauce
1/2 tsp. chili powder
Let dough rise until double in size.
Combine with remaining ingedients and shape into 16 balls.
Fry in large skillet for 10 minutes, turning once. Cool to warm on
Divide dough into 16 pieces. Flatten and shape around meat, seal seams
together well. Place seam side down, on greased cookie sheet. Cover, let rise
30 minutes. Bake at 400 for 15 to 20 minutes.
1 1/2 lbs.
1/2 cup dried bread crumbs
1 egg beaten
1/4 cup chopped onion
1/3 cup water
Combine 1/4 cup soup with remaining ingredients, except water. Mix. Shape
into 6 patties, place in shallow baking dish, 12x8x2". Bake at 350 for 30
minutes. Spoon off fat. Combine remaining soup and water. Pour over meat.
Bake 10 minutes more.
1 cup picante sauce
2 Tbsp. butter
1 cup shredded Monterey jack cheese, 4 oz
1 cup crumbled tortilla chips
1 large avocado, peeled, pitted and sliced
Beat eggs and 2 Tbsp. of the picante sauce with a whisk or fork in medium bowl. Heat butter in large skillet over medium heat. Add egg mixture. Cook and stir with fork until eggs are set but still moist. Stir in cheese and chips. Heat remaining picante sauce in 1 quart pan over medium heat until hot. Spoon over eggs. Top with the avocado. Serve at once. Serve 4
1 (8 ounce) jar marshmallow cream
1 (3 1/2 ounce) pkg. instant
2 cups milk
1 (8 ounce) container
1 Box Strawberry Cake Mix
½ cup (1 stick) melted butter
8 oz. package cream cheese softened
1 tsp. vanilla
16 oz. pkg confectioners’ sugar
½ cup (1 stick) melted butter
Preheat Oven to 350 degrees
Lightly grease a 13×9 baking dish
In a bowl mix cake mix, eggs, and melted butter until dough forms.
Pat mixture into the bottom of the 13×9 pan; set aside.
Use your mixer and beat cream cheese until smooth; add eggs and vanilla.
Dump in confectioners’ sugar and beat well.
Reduce speed and slowly pour in butter.
Pour the finished filling onto the cake mixture and spread evenly.
Bake for 40 minutes
Cool and cut into bars. Make 20 to 24 bars
1 3/4 cup Boiling Water
1 large pkg Strawberry-Banana Jello
2 10 oz pkg frozen Strawberries
1 1l oz can Crushed Pineapple Drained
2 Mashed Ripe Bananas
Dissolve gelatin in water, add strawberries, pineapple and bananas- stir to mix. Pour 1/2 into 12x7 pan and chill to set. Spread with 1/2 sour cream. Pour remaining jellow mixture over sour cream. Chill until set. Top with remaining sour cream.
1 package large marshmallows
2 packages semi sweet chocolate chips
Once cool, melt 2nd bag of chocolate chips, and now, dip entire marshmallow into chocolate, using fork to make sure side with graham crackers is facing down.
3 cups (6 small) Granny Smith apples, unpeeled, cored and diced
1 (8 ounce) can pineapple tidbits, drained
3 tablespoons dry roasted peanuts, chopped
1 cup Cool Whip Light
1 (2.05 ounce) Milky Way Light candy bar, cut into 24 pieces
In a large bowl, combine apples, pineapple and peanuts. Add Cool
Whip Light and mix gently to combine. Fold in candy pieces.
Cover and refrigerate for at least 30 minutes. Gently stir again just
1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon and butter together until well blended. Take
the biscuits and roll in hands to form long snake like pieces. Butter
hands first to prevent sticking. Wrap the snake like dough around a
stick in a coil fashion. Cook over an open fire until cooked (should
appear brown). Roll the cooked dough in the cinnamon mix and
put some inside the hole the stick was in. One of the most kid-
friendly and easy camping recipes.
At nearly $2 per bar, frozen 'all fruit' or 'fruit and juice' bars may not be rich in calories, but they are certainly rich in price. Make your own at home — and get the flavors you want. The only equipment you need is a blender, a plastic reusable ice-pop mold (on sale at for about 99 cents each), or small paper cups and pop sticks or wooden skewers.
To make four pops, just throw 2 cups cut-up fruit, 1 tablespoon sugar, and 1 teaspoon lemon or lime juice into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush. Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.
If you have your own dipping tools and cups, this chart will come in
handy! Following each color listed below, you will find the number of
drops of each food coloring to be added to about 2 - 4 ounces of
vinegar for dipping.
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
- 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow
To make larger volumes, just keep the ratio the same (for
example, Lime is 24 parts yellow to 4 parts green; a ratio
of 6 to 1).
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min. Cool
2 - 8 oz. pkgs. cream cheese
1/4 cup sugar
1/4 cup milk
1 - 20 oz. can crushed pineapple, well drained
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in
pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake
at 350F for 20 minutes. Cool completely and refrigerate before
cutting and serving.
1 pkg orange gelatin
1 cup sour cream
1 8-oz can crushed pineapple, undrained
1 cup boiling water
1 cup flaked coconut
3 oranges, cut into bite-size pieces
1/2 cup white sugar
1/2 cup pecan bits
Dissolve gelatin in boiling water. Add sugar and stir until dissolved.
Chill until heavy syrup consistency. Combine remaining ingredients and mix.
Fold into gelatin mixture and chill for a few hours before serving.
3 cups semi-sweet
1 (14 ounce) can sweetened
dash of salt
20 , broken into pieces (approximtely)
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
Remove from heat; stir in cookies, mint and vanilla.
Spread evenly into wax paper lined 8or 9 inch square pan.
Chill 2 hours (or until firm) in the refrigerator.
Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.
1 bag (10.5-oz) miniature marshmallows
1/4 cup (2 ounces) butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips
1. Butter a 9×13-inch pan and set aside.
2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don't puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
18 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh , divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired
1 cup sour cream
1 cup milk
1/4 cup onion, diced finely
1/4 cup cooked bacon (optional)
1/2 to 3/4 cup grated Swiss and Cheddar cheese
1/4 pound butter (not margarine)
In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean.
This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.
Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
1 cup miniature marshmallows
Prepare Whipped Cream Dressing. "Gently" toss dressing and
remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.
WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream
heat all ingredients except whipping cream just to boiling
in 1-quart saucepan over medium heat; stirring constantly;
cool. Beat whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold in egg mixture.
Yield: 8 servings
6 oranges, washed
1/2 cup sugar
1 cup boiling water
4 cups black tea, chilled
fresh mint sprigs
With sharp knife, cut peel from one orange in a spiral motion so
all one piece. Cut spiral into 6 long narrow strips; set aside.
peeled orange and 2 unpeeled oranges into a large bowl. Add sugar;
crush with large wooden spoon or bottom of a glass until sugar is
dissolved. Add water; crush the slices again. Let steep 15 minutes.
Strain the mixture and combine with the tea. Fill glasses with ice
cubes and add tea. Garnish by twisting reserved peel around straws
dropping in the ice tea with a sprig of mint. 6 servings.
1-1/4 c. crushed round buttery crackers
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. Milk
1 pkg. instant sm. vanilla pudding
1 (4 1/2 oz.) Cool Whip, thawed
1/4 c. melted butter
2 tbsp. Sugar
1 c. or more of halved strawberries
1-1/2 c. cold milk
Roll out crumbs, mix with melted butter. Bake in 8 x 8 cake pan at 375 degrees for 8 minutes. Beat cream cheese with 2 tablespoons sugar and 2 tablespoons milk. Spread over crumbs, spread strawberries over cream cheese layer. Beat pudding and 1 1/2 cups milk until well blended, fold in 1 cup Cool Whip. Spoon over strawberries. Chill 2 hours. Can garnish with Cool Whip and/or a strawberry. Can be doubled for 9 x 13 pan.
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for
2 minutes or until soft-set. Split cake into three horizontal layers; place
bottom layer on a serving plate. Spread with half of the pudding. Repeat layers.
Replace cake top. Cover and refrigerate until serving.
In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
over cake, allowing it to drip down the sides. Refrigerate leftovers.
Yield: 8 servings