Tuesday, July 26, 2011
4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon vanilla
1 1/2 cups white chocolate chips
6 cups Kellogg's Rice Krispies cereal or equal
3/4 cup dried cranberries
Butter a 9x13 inch baking pan. In a large pan on the stovetop, melt the
butter over low heat. Add the marshmallows. Stir until the mixture is melted,
hot and smooth. Add the vanilla. Add the white chocolate chips, rice cereal
and cranberries. Stir until the cereal is uniformly combined with the
marshmallow mixture. Remove the mixture to the buttered pan. Evenly distribute
the mixture and press it down into the pan with buttered fingers, a piece
of waxed paper or a spatula. Let cool and cut into squares.
Butter Pecan Popcorn
Nonstick spray coating
1/2 cup broken pecans
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding mix
3/4 teaspoons vanilla extract
You've heard of caramel corn, but how about caramel
pretzels? This makes a super crunchy, salty and sweet snack!
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt
Preheat oven to 250 degrees F
In a 9x13-inch baking dish, combine the pretzels and
nuts. Set aside.
In a large saucepan combine the butter, sugar, corn
syrup and salt. Stir together over medium heat until sugar
dissolves. Bring to a boil and cook until very thick and at the
'firm ball' stage (260 degrees F). Remove
from heat, pour over pretzel/nut mixture and mix all together.
Bake in the preheated oven for 20 minutes, stirring
after 10 minutes. Remove from oven and spread out on wax
paper to cool.
3 quarts popped popcorn, unsalted
1 (6 1/2-ounce) can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup,
butter or margarine, water, salt and cinnamon in saucepan. Heat slowly
to the , stirring until sugar melts. Cook to hard crack
stage, 290°F to 295°F (145°C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn
and nuts are evenly coated with syrup. Spread out on large buttered
surface or waxed paper. Separate into bite-size portions with forks.
Makes 4 1/2 quarts.
24 ounces cream cheese, softened
2 1/2 cups Sugar
2 tablespoons Lemon juice
2 teaspoons Vanilla
5 cups Light cream
In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 or 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts
2 cups sugar
1 quart light cream (I use half-and-half)
3/4 cup chocolate syrup
1-1/2 teaspoon vanilla
1 quart whole milk
3/4 cup chopped pecans
3/4 cup flaked coconut
1/2 teaspoon salt
In mixer bowl, beat eggs until light. Add sugar; beat well until combined.
Add cream, chocolate syrup, vanilla and salt. Beat well.
Stir in milk, pecans and coconut.
Using 4-5 qt ice cream freezer, freeze ice cream according to directions.
Makes 4 quarts
3 cups pineapple juice
3 lemons, juiced
1 cup white sugar
1/2 cup honey
6 slices lemon
1 (2 liter) bottle carbonated water
To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.
1 large lemon, peeled and seeded
1/2 cup No Calorie Sweetener, Granulated
3 cups cold water
6 ice cubes
Place the lemon, Granulated Sweetener, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.
1 cup heavy cream
1/2 cup whole milk
1/2 cup coconut flakes (packed down)
8oz (200g) can of sweetened coconut cream
1 tsp coconut extract
Take the milk and coconut cream and blend in a food processor, add extract. When smooth, carefully stir in the cream and coconut flakes.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
6 cups water
1 cup white sugar
1/8 teaspoon salt
1/2 cup fresh lemon juice
In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.
Lightly mix cereal, sugar, butter, coconut and nuts.
One 2-serving packet (about 1 tsp.) sugar-free strawberry powdered drink mix (any variety, like Crystal Light Strawberry or Energy Wild Strawberry)
1 1/2 oz. white rum
1/2 oz. lime juice
3 frozen unsweetened strawberries, slightly thawed
1 cup crushed ice or 5 - 8 ice cubes
Combine drink mix with 4 oz. cold water in a glass. Stir to dissolve. Transfer to a blender.
Add all other ingredients to the blender, and blend at high speed until slushy and uniform.
Pour into a glass and add a straw. Slurp that baby up!
MAKES 1 SERVING
1 (6 oz.) can frozen lemonade
1 C. pineapple juice
1/4 C. packed mint leaves
Prepare lemonade according to the directions on the can. Stir in pineapple juice. Crush mint leaves with your hands and add to the lemonade. Chill.
1 cup boiling water
1 cup chilled lemon lime-flavored seltzer
3 Tbs fresh lemon juice
1/2 tsp grated lemon peel
Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in seltzer, lemon juice and peel. Pour into 9-inch square pan; cover. Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes. Beat with electric mixer or blend in covered blender container on high speed until smooth. Spoon into dessert dishes. Store leftover ice in freezer.
1/4 cup butter or margarine
3 tablespoons barbecue sauce
3/4 teaspoon garlic salt
1/4 teaspoon barbecue spice
4 cups Spoon Size Shredded Wheat
Melt butter or margarine in a 13 x 9-inch baking pan. Blend in next 3 ingredients. Add Spoon Size Shredded Wheat. Cook and stir gently until cereal is well coated. Bake in a preheated moderate oven (350 degrees F) 15 to 18 minutes or until lightly browned and crisp. Cool.
Makes 4 cups.
1 (6 ounce) bag chocolate chips
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups Crispix Cereal
1 cup confectioners sugar
Melt chocolate and stir in peanut butter (and peanuts if using) until well blended. Gently stir in the cereal.
Place confectioners sugar in a two gallon storage bag. Add coated cereal, close bag and shake gently until cereal is well coated
1/4 cup Parmesan cheese
1 tablespoon dry spaghetti sauce mix
2 teaspoons garlic powder
8 cups Crispix cereal
4 cups pretzel nuggets
3 tablespoons vegetable oil
Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Set aside.
In a bag, combine Crispix cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add Parmesan cheese mixture and close bag. Gently toss cereal mixture until well coated.
1 box Crispix
1 box Corn Chex
1 box Rice Chex
1 pound raisins
1 pound nuts (your choice)
1 cup coconut (optional)
1 pound butter
2 pounds brown sugar
1 cup Karo white corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
Combine dry ingredients in a large roaster or bowl and set aside.
Syrup: Combine all ingredients except vanilla extract. Heat to boiling and simmer for 5 minutes.
Remove from heat and add vanilla extract. Pour over dry ingredients mixture and stir well.
Spray large cookie sheets with a vegetable cooking spray. Bake at 200 degrees for 1 hour.
This freezes well.
2 1/2 cups broken pretzel pieces
2 1/2 cups bite-size square rice cereal
2 cups apple-flavored round toasted oat cereal
1/2 cup sunflower kernels
1 (14 ounce) package caramels
1/4 cup water
Heat oven to 250 degrees F. Grease a 10 1/2 x 15 1/2-inch jellyroll pan.
In a large bowl, combine pretzels, cereals and sunflower kernels. Place caramels and water in small saucepan. Stirring frequently, cook over low heat until smooth. Pour caramel mixture over cereal mixture; stir until well coated. Spread mixture evenly in prepared jellyroll pan. Bake 1 hour, stirring every 15 minutes.
Spread on greased aluminum foil to cool. Break into pieces, and store in an airtight container.
Makes about 10 cups snack mix.
1 box sourdough pretzels, broken into bite size pieces
1 cup vegetable oil
1 envelope Hidden Dressing mix
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon dried dill weed
In a roasting pan, mix oil and all seasonings well. Add broken pretzels and stir well to marinate. Cover and bake for 2 hours at 200 degrees F, mixing well every 30 minutes. Lay on a brown paper bag to remove excess oil. Store in covered container.
1/8 cup Butter or Margarine (1/4 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz Chocolate Chips
5-6 oz Marshmallow Creme
1 tsp Vanilla Extract
4 cups Salted popcorn
Prepare the popcorn and set aside.
Line a 9" x 13" pan with aluminum foil, scatter about 1-2 cups of popcorn in the pan and set aside.
Heat evaporated milk and sugar at Medium setting until warm. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add the marshmallow creme - the rolling boil may stop. Bring back to a boil for  full minutes (by the clock-start once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add chips, vanilla, and butter to hot mixture. Mix thoroughly until the chocolate chips are fully melted. Add the remaining popcorn, fold over, and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
Thursday, July 21, 2011
4 tablespoons melted unsalted butter
1 cup buttermilk
1/2 teaspoon baking soda
1 cup coarse ground corn meal (or polenta)
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1 (14 1/2 oz.) can whole kernel corn, drained
1 (4 1/2 oz.) can diced green chiles, drained
5 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 pound pork sausage
2 cups chopped red bell pepper (2 large peppers)
2 cup chopped onion (1 large onion)
2 cloves garlic, minced
1 cup shredded yellow Cheddar cheese
Preheat oven to 400°F. Butter a 3 quart (13×9) pyrex dish; place in oven 7 to 8 minutes or until hot.
Add baking soda to buttermilk; set aside for 5 minutes. In large mixing bowl, combine all cornbread crust ingredients; stir until well blended. Pour into hot baking dish. Bake at 400°F for 15 to 18 minutes or until lightly browned.
Reduce oven to 350° F. In large mixing bowl, combine 5 eggs, milk, salt, pepper and cumin; beat well.
Remove the sausage from their casings and brown, breaking it up into pieces. Remove the sausage from the pan, draining excess fat. peppers and onions.
Layer sausage, peppers, onions, and cheeses over crust. Pour egg mixture over top. Bake at 350°F for 35-45 minutes or until golden brown and set. Cool 5 minutes before serving. Cut into squares and serve with a dollop of sour cream and cilantro.
1 lb. (1/2 kg) beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. (1/2 kg) egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Sauté chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Preheat oven to 350
Place Pretzels on a cookie sheet
Unwrap kisses and place on pretzels
Bake for 1-2 minutes until chocolate is soft
gently push an M&M on top
refrigerate until set
These are great for cookie plates because once they set up they can get
knocked around a little and still look great - and they add alot of
Also - You can use the kisses with stuff in them but they take alittle
longer to soften
Makes abouat 8 cups
4 cups whipping cream
1 14-ounce can sweetened condensed milk
1 12-ounce can frozen lemonade concentrate, thawed
Several drops yellow food coloring (if desired)
In a medium mixing bowl, combine all ingredients, including several drops of yellow food coloring if you want a more lemony color.
Transfer the mixture to a 4-quart ice-cream freezer and freeze according to the manufacturer's directions. Ripen in freezer for 4 hours. Serve the ice cream with sliced fresh seasonal fruit, if you like. Makes about 8 cups ice cream.
Captain Crunch Squares
1/2 cup butter
2 packages marshmallows (regular or miniature)
8 cups Captain Crunch cereal (any flavor)
1 1/2 cups butterscotch bits
1 1/2 cups mini chocolate or white chocolate chips
Melt butter over low heat and stir in marshmallows until they are all melted and
When the marshmallows are all melted, remove from heat and stir in the cereal
and the chocolate and butterscotch bits. With greased hands, press the mixture
into a greased cookie sheet. Let cool for several hours, then cut into squares
ABC Snack Mix
Tips & Suggestions
Peanut Butter Popcorn
This is delicious stuff. I even made a batch with chocolate drizzled over the
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6 cups popcorn, popped, can use up to 8 cups popped popcorn
Add the corn syrup and sugar to a saucepan. Add the peanut butter and melt. Try
not boil the mixture too much as the peanut butter will burn. Remove the
saucepan from the flame and add the vanilla. Stir. Pour peanut butter mixture
over popcorn and stir.
Makes 10 servings
1 8-ounce package cream cheese lowfat, not spreading
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 graham cracker pie crust ready made, baked
1 20-ounce can cherry pie filling light
Blend cream cheese in mixer until smooth. Continue blending and add milk gradually. Blend in lemon juice and vanilla until smooth. Pour into pie crust. Refrigerate for 3 hours. Serve with light cherry pie filling drizzled over the top. Light blueberry or apple toppings are also delicious.
4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup oil
1 tablespoon vanilla
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 (10-oz.) jar maraschino cherries, quartered, well drained
2 teaspoons powdered sugar
Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.
Makes 2 (12-slice) loaves
For mini loaves, grease and flour bottoms only of five 5 3/4x3 1/4x2-inch foil loaf pans. Divide batter evenly into greased and floured pans, using about 1 cup batter for each. Place filled pans on cookie sheet. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
2 T. Bacon drippings
2 T. Flour
1 cup water
1/4 t. Pepper
Heat drippings and stir in flour until you have a smooth paste.
Brown the flour.
Add the water and stir until it thickens.
Season with pepper.
Bacon is salty so taste before adding salt.
DELTA QUEEN CASSEROLE
4 cups mixed nuts, preferably salted
1 cup dried cranberries
1 tsp cinnamon
1 can sweetened condensed milk
Preheat oven to 350°F (180°C). Line a 15" x 10" (40 cm x 25 cm)
jellyroll pan with parchment paper.
Combine nuts, cranberries and cinnamon in a large bowl. Pour
sweetened condensed milk into a saucepan over medium-high heat. Bring
to a boil, reduce heat to medium, cook for 3 minutes, stirring
Pour hot sweetened condensed milk over nut mixture and stir well.
Spread onto prepared jellyroll pan. Mixture may be sticky. Bake in preheated oven for 20 minutes. Cool and cut into slices.
Try replacing the dried cranberries with chopped dried apricots or
To add a little spice, omit the cinnamon and dried fruit. Add an
additional 1 cup of nuts and 1/2 tsp of cayenne pepper. Prepare
recipe as above.
Including a dairy snack between meals is a healthy way to keep hunger in
check and stay energized throughout the day.
1. Rise and Shine:
Get a mid-morning boost with a cold glass of fat free milk and sliced
Mix lowfat strawberry milk with fresh strawberry slices and freeze in a
3. Flavor on-the-Fly:
Fat free flavored milks are perfect anywhere you go- just take, shake
4. Choco-Raspberry Chug:
Blend a cup of fat free milk with frozen raspberries and sweetened cocoa.
5. Sweet Milk Steamer:
Microwave a cup of lowfat milk and honey.
6. Banana Split Blenders:
Blend lowfat strawberry milk with banana slices and ice.
7. Morning Mocha
Mix a cup of reduced fat milk with a teaspoon of instant coffee and
8. A Sip of Spice
Warm a cup of milk and mix with Chai tea to warm up the afternoon.
9. Graham Dunk:
Dip a few graham crackers into a cold glass of lowfat milk.
10. Fruity Splash:
Blend your strawberry milk with fresh bananas and ice.
11. Vanilla-Berry Bowl:
Enjoy lowfat vanilla milk with a bowl of fresh berries
12. Salsa Roll-Up:
Roll Jack cheese into a whole-wheat tortilla and dip in salsa.
13. Cheddar Crunch:
Mix 1/2 cup of Cheddar cheese shreds with popcorn and pretzels.
14. Veggie Wraps:
Wrap Jack cheese around spears of asparagus.
15. Cherry Tomato Crunchers:
Top wheat crackers with reduced fat Mozzarella cheese and cherry tomatoes.
16. Cheese & Crackers:
Layer lowfat American cheese and smoked turkey onto crackers.
17. Seafood Spread:
Mix canned salmon or crab with Ricotta or Mozzarella cheese and eat on
18. Zesty Tostada:
Top a tostada with fat free refried beans and reduced fat shredded
Pepper Jack cheese.
19. Chicken Melt:
Melt a slice of reduced fat Colby Jack cheese over canned chicken on an
20. Cheese Ka-bob:
Alternate small slices of apples and reduced fat Cheddar cheese on skewers.
21. Lettuce Wraps:
Wrap a slice of Swiss cheese, turkey, and Dijon mustard in lettuce leaves.
22. String by String:
Pack light string cheese into your bag for a post-workout energizer.
23. Tropical Smoothie:
Blend fresh orange slices with strawberry yogurt and ice.
24. Cucumber Salad
Mix diced cucumber with a cup of lowfat plain yogurt, mint and a pinch
of salt and pepper and spread on whole-wheat pita wedges.
Enjoy a tropical treat by blending mango, plain lowfat yogurt and a
splash of pineapple juice.
26. Parfait Pleaser:
Layer granola and fresh fruit with your favorite lowfat yogurt.
27. Simple Shortcake:
Try pieces of angel food cake with a cup of strawberry yogurt for a
28. Berry Blast:
Mix blueberry yogurt with fresh blueberries or raspberries.
29. Go Nuts:
Top lowfat vanilla yogurt with a few crushed pecans and cinnamon.
30. Honey Fruit Dip:
Mix fat free yogurt with a dollop of honey for a sweet fruit dip.
Enjoy your favorite flavor of drinkable yogurt at the office or on the go.
32. Mocha Mudslide
Stir chocolate syrup into a cup of coffee-flavored yogurt and freeze.
33. Yogurt Pops:
Freeze squeezable yogurt for a quick and creamy popsicle.
15 small new potatoes
5 slices bacon, cut into thirds
1 (1 ounce) package ranch dressing mix
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20-25 minutes.
1/4 cup crushed wheat flake cereal; (1 cup = uncrushed)
3 tablespoon honey
1/4 cup peanut butter
1/4 cup nonfat dry milk solids
Non-stick cooking spray
Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk and cereal, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.
30 Oreo cookies (crushed)
12 oz. can of peanuts
1/2 gallon vanilla or chocolate ice cream
1/2 can Hershey's syrup
3/4 stick of butter, melted
Mix the above only using part of syrup and put into 9 x 13 inch
lightly greased pan. Slice 1/2 gallon ice cream and lay across top of
crushed cookies. Top with rest of syrup and top with Cool Whip. Freeze
for 24 hours before serving. Serve directly from freezer.
Friday, July 8, 2011
2 1/2 quarts water
1 (32-ounce) jar cranberry juice cocktail
- 1/4 cup lemon juice
2 cups sugar
4 (3-inch) cinnamon sticks
1 tablespoon whole cloves
3 family-size tea bags
1 cup orange juice
Garnish: fresh mint sprigs
Bring first 6 ingredients to a boil in a large Dutch oven; reduce heat,
and simmer 10 minutes. Remove from heat, and add tea bags; cover and
steep 5 minutes. Using a slotted spoon, remove and discard tea bags,
cinnamon, and cloves; stir in orange juice. Chill; serve over ice with
lemon wedges. Garnish, if desired. Makes about 4 quarts.
1 cup butter
1 cup brown sugar
3 cups Rice Krispies
1 half gallon square container of vanilla ice cream
In large saucepan, combine butter and brown sugar and melt over medium
heat. Be careful not to burn. When it is fully mixed together, add
Rice Krispies. Thoroughly coat Rice Krispies with mixture. In 9 x 13
pan, pat down three-fourths of mixture. Cut ice cream into squares
and layer over Rice Krispies. Layer remaining mixture on top. Place
in freezer and freeze until solid. Cut into squares to serve.
One half cup catsup
One half cup chili sauce
One quarter cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled
Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted
Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.
2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip
Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving.
1/2 cup light corn syrup (or golden syrup)
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn
In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start
Remove from heat and stir in vanilla.
Stir mixture over popcorn,serve,store any left over in baggie,as if ANY will be left
1-1/2 teaspoons plus 1 tablespoon butter (no substitutes) , divided
3 cups (18 ounces) semisweet chocolate chips
10 milk chocolate candy bars (1.55 ounces each), chopped
2 jars (7 ounces each) marshmallow creme
34 cup salted sunflower kernels
4-1/2 cups sugar
1-2/3 cups evaporated milk
1 teaspoon vanilla extract
Line a 13-in. x 9-in. x 2-in. pan with foil and greased the foil with
1-1/2 teaspoons butter; set aside. In a large bowl, combine the
chocolate chips, candy bars, marshmallow creme and sunflower kernels;
In a saucepan, combine the sugar, milk and remaining butter. Cook
and stir over medium heat until sugar is dissolved. Bring to a rapid
boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in vanilla. Pour over chocolate
mixture and stir until chocolate is melted. Pour into prepared pan.
Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-
in. squares. Store in the refrigerator. Yield: about 6 pounds.
4 large scoops vanilla ice cream
1 (8-ounce) package cream cheese, softened
3/4 cup milk
2 teaspoons vanilla extract
8 fresh strawberries
8 graham cracker halves
In a blender, combine ice cream, cream cheese, milk, and vanilla; pulse on high speed 1 minute, or until well blended.
Pour into glasses, garnish with strawberries and graham crackers, and serve immediately.
It's fine to use frozen strawberries instead of fresh. And if you'd like to lighten this up, use frozen yogurt, fat-free cream cheese, and skim milk in place of their full-fat versions.
1 Chicken, cut up, boiled and de boned
1 can Stewed Tomatoes
1 1/2 cups Okra
1 Onion, Chopped
1 cup Water
4 Tablespoons Flour
2 or 3 Tablespoons Gumbo File
Red and Black Pepper
3 Tablespoons shortening
Mix tomatoes, okra, onions and water. Cook for 20 to 25 minutes. Add
Mixture to chicken broth. Add Tomato sauce;add salt and both peppers to taste.
Brown shortening and flour, add to mixture (thickner) Cook 40 to 45 minutes.
Add Gumbo File. Turn burner off, cover and let stand a few minutes. Serve
Stuffed Pizza Chicken
2 (6 ounce) chicken breasts, boneless and skinless
4 teaspoons tomato sauce
4 Tablespoons grated mozzarella cheese
12 slices pepperoni
4 thin slices red pepper
4 fresh basil leaves
2 Tablespoons olive oil
Cut pockets in thickest part of chicken breasts. Spread
2 teaspoons tomato sauce in each pocket. Divide next
four ingredients between the two breasts. Fold excess
chicken over to seal and pin closed with a toothpick.
Sauté both breasts, seam side down, in olive oil over
low heat. After 2 minutes, turn over and cook 2 minutes
more. Carefully transfer to a baking sheet and bake at
350 degrees F. for 30 minutes. Serve over pasta that is
seasoned with butter and garlic. Makes 2 servings.
2 c fresh pineapple chunks
2 c Strawberries, sliced
2 c Blueberries
2 c Seedless green grapes
1 1/4 c Milk
1/2 c Sour cream
1 Pkg. instant banana pudding(3 3/4 oz. size)
8 oz Can crushed pineapple, un-Drained
In large glass serving bowl, layer fruits. In medium bowl, combine milk
and sour cream; blend well. Add pudding mix; beat until well blended,
about 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; refrigerate several hours to blend
2 cups bran flakes or cornflakes, slightly crushed
1 cup flaked coconut
1/4 cup margarine
1 pkg orange jello
1 1/4 cups boiling water
3/4 cup plain yogurt
10 oz can mandarin oranges
Combine cereal, coconut and margarine in large
bowl. Press onto bottom and side of a 9 inch pie plate. Bake at
350 degrees for 10-12 minutes or until lightly browned. Cool.
Dissolve jelly powder in boiling water. Blend in yogurt. Chill
until slightly thickened, about 1 hour. Beat jelly in small mixing
bowl until light and fluffy. Drain orange sections; arrange on
pie shell. Reserve a few for garnish. Pour yogurt mixture into
pie shell and chill until firm. Garnish with reserved orange
1 lb. lean ground beef
2 C. water
1 pkg. taco seasoning mix
2 C. Minute Rice
1 C. shredded Cheddar cheese
1/4 tsp. pepper
coarsely crushed tortilla chips
Brown meat in large skillet over medium-high heat.
Add water and seasoning mix to skillet.
Bring to boil.
Stir in rice.
Sprinkle with cheese, cover.
Cook on low heat for 5 minutes.
Top as desired with the tortilla chips, lettuce, tomatoes, and sour cream.
Classic sundae flavors packed into petite cakes -- how could you NOT love these cuties?
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 tsp. baking powder
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup mini semi-sweet chocolate chips, divided
1 cup Cool Whip Free, thawed
2 tbsp. low-sugar or sugar-free strawberry jam
6 maraschino cherries, halved
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.
In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.
Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.
Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.
Enjoy! (Refrigerate leftovers.)
MAKES 12 SERVINGS
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
1 Ts cayenne pepper
1 Ts Salt
1 Ts fresh lime juice
Heat grill to medium high. Combine all ingredients and rub evenly onto each ear of corn. Wrap each in foil and seal. Grill 15 minutes, turning frequently.
Yield: 4 Servings
1 (18-oz.) pkg. Refrig Sugar Cookies
3/4 c caramel ice cream topping
2 T Flour
1 c pecan pieces
1 c flaked coconut
1 (6-oz.) pkg. (1 c) semisweet choc chips
1. Heat oven to 350. Spray 13x9-in pan w/ cooking spray. Cut cookie
dough into 1/2-inch-thick slices. Arrange slices in bottom of sprayed
pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350 for 10 to 15 min or until light golden brown.
3. Meanwhile, in glass measuring cup, combine caramel topping and flour;
blend until smooth.
4. Remove pan from oven. Sprinkle partially baked crust with pecans,
coconut and choc chips. Drizzle with caramel mixture.
5. Return to oven; bake an additional 15 to 20 min or until topping is
bubbly. Cool 1 1/2 hr or until completely cooled. Cut into bars.
11 ozs Mexicorn, drained
3/4 c water
8 ozs salsa
1 1/4 ozs taco seasoning mix
12 whole taco shells, warmed
3/4 tsp salt
4 ozs cheddar cheese, shredded
2 cans black eye peas drained
2 cans whole kernel corn, drained
1 green pepper, diced
1 small onion, diced
2 or 3 tomatoes, diced
2 teaspoons creole seasoning
1 bottle spicy Italian dressing
Drain the peas and corn, add diced pepper, onion and tomatoes, sprinkle
with seasoning, gently stir in the dressing. The salad is best if left
in refrigerator for about 1 to 2 hours. Great for picnic lunches, will
last a long time without refrigeration.
1/2 cup margarine or butter, softened
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios cereal
2 cups salted peanuts
1/4 cup sweet butter
1 (11.5 ounce) package (2 cups) milk chocolate chips*
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons milk or water
Heat oven to 350 degrees F.
Melt butter and chocolate chips in 2-quart saucepan over low heat,
stirring constantly, until smooth (5 to 10 minutes).
Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonsful of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 to 8 minutes or just until set. (DO NOT OVER BAKE.) Cookies may appear slightly under-baked.Cool completely.
Meanwhile, combine powdered sugar and vanilla extract in small
bowl.Gradually stir in enough milk for desired glazing consistency.
Drizzle over cookies.
Makes 5 dozen cookies.
*May substitute semi-sweet real chocolate chips.
1 tube Pillsbury refrigerated soft breadstick dough
1/4 cup butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves (I used Italian seasoning)
Preheat oven to 350 degrees F. Separate breadstick dough pieces and
place on ungreased baking sheet. In small bowl, combine butter and
remaining ingredients. Drizzle this mixture over the breadsticks.
Bake at 350 degrees F for 14-18 minutes until breadsticks are light
golden brown. Serve warm.