Friday, June 29, 2012
SUMMER LIME CHICKEN 4 chicken breasts, boneless, skinless 1/3 cup olive oil juice of 3 limes 4 cloves garlic, minced 3 tablespoons fresh cilantro, chopped 1/2 teaspoon salt 1/2 teaspoon pepper red and yellow peppers, roasted Pound chicken to flatten slightly. combine oil, lime juice, garlic, 2 tablespoons cilantro, salt and pepper in bowl. Pour over chicken and marinate for 1 hour. (I marinate for 2-3 hours). Grill 2 minutes each side. Sprinkle with remaining cilantro and serve with roasted peppers.
Thursday, June 28, 2012
10 New Uses for Newspaper Use Newspaper to: 1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight. 2. Ripen tomatoes. Wrap them individually and leave them out at room temperature. 3. Pack delicate items. Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box. 4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows. 5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry. 6. Dry shoes. Place crumpled paper in them overnight. 7. Wrap gifts. Use the comics to wrap a child's birthday gift, or try the wedding announcements for an engagement gift. 8. Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor. 9. Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting. 10. Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper
Pineapple Tea 1 (46 ounce) can pineapple juice 2 packages sweetened lemon lime flavored drink mix 1 tablespoon instant tea Place all ingredients in a gallon jar. Fill with water. Stir and allow tea to sit overnight in refrigerator. Add more tea to taste, if necessary
Chocolate Oatmeal Drop Cookies 1/2 cup margarine 1/2 cup shortening 1/2 cup brown sugar 1 egg 1/4 cup water 1 (18.25 ounce) package German chocolate cake mix 2 cups quick-cooking oats 1 cup semisweet chocolate chips Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
Easy Dessert Drinks Nutty Hot Chocolate In pot stir chocolate syrup and a drop of almond extract into milk. Heat over low. Serve topped with whipped cream and a drizzle of syrup Malted Vanilla Cream In pot blend milk with malted milk powder to taste. Warm over low heat. Stir in a drop of vanilla extract. Serve topped with whipped cream and a sprinkling of malted milk powder Mochacino Place a spoonful of semi sweet chocolate chips in a mug. Add hot coffee and stir until dissolved. Stir in sugar to taste. Top off with a splash of half and half, whipped cream and a sprinkle of cinnamon Irish Coffee Stir in Irish whiskey and sugar to taste into a cup of hot coffee. Top with whipped cream Brandied Toddy Mix hot tea with honey in a mug. Stir in brandy to taste. Serve topped with a lemon slice and a sprinkle of ground nutmeg Warm Spiced Pomegranate Cider In pot combine equal amounts pomegranate juice and apple cider with a cinnamon stick and a couple of cloves. Cover and heat over low heat until just warm. Serve with cinnamon stick and a slice of orange
Wednesday, June 27, 2012
Red Zinger Cake 1 box yellow cake mix 2 tablespoons raspberry Jello powder 1 can sweetened condensed (Eagle brand) milk 1/2 jar raspberry preserves 1 small tub (8 oz) Cool Whip 1 cup coconut Prepare yellow cake batter as directed on package directions. Stir in the raspberry jello powder. Bake according to directions on cake box. Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top; spread raspberry preserves over that and let the cake cool completely. Top with Cool Whip and then sprinkle with coconut
Those Potatoes 32 oz pkg frozen onion flavored potato puffs 1/2 cup margarine 1 can cream of chicken soup 8 oz sour cream 1 bunch green onions-chopped 8 oz cheddar cheese, divided Place potato puffs in a lightly greased 11x9 pan; set aside. Melt butter in a saucepan; add soup, sour cream, onions and 1 cup of the cheese. Stir over a low heat until mixed; pour over the potatoes. Sprinkle remaining cheese on top. Bake for 30 minutes at 350 degrees
Tuesday, June 26, 2012
No-Bake Creamy Peanut Butter Fudge Pie 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar 1/2 cup creamy peanut butter 1 (16 ounce) package Cool Whip 1 graham cracker pie crust fudge syrup or fudge sauce In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip. Blend mixture well. Pour mixture into pie crust. Drizzle chocolate syrup on the top. Chill before serving.
Pina Colada Fruit Salad 1-1/2 cups green grapes 1-1/2 cups seedless red grapes 1-1/2 cups fresh blueberries 1-1/2 cups halved fresh strawberries 1 can (8 ounces) pineapple chunks, drained 1/2 cup fresh raspberries 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed 1/2 cup sugar 1/2 cup pineapple-orange juice 1/8 teaspoon almond extract 1/8 teaspoon coconut extract In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving
Quick Chocolate Brittle 1/2 c. raw peanuts 1/2 c. margarine 3/4 c. firmly-packed brown sugar 1 (6 oz.) pkg. semi-sweet chocolate morsels Lightly grease a 9-inch pan. Sprinkle peanuts into pan and set aside. Combine brown sugar and margarine in medium saucepan. Cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270). Immediately pour over peanuts, spreading to sides of pan. Sprinkle chocolate morsels over top. Cover with foil and let stand 2 minutes. Remove foil, spread chocolate evenly over top and chill until firm. Remove candy from pan and break into pieces. Makes about 1 pound
Sweet Won Ton Chips 2 teaspoons sugar 1/4 teaspoon ground cinnamon 30 won ton wrappers, cut in half diagonally Cooking spray Preheat oven to 375F. Combine sugar and cinnamon in a small bowl. Place won ton triangles on baking sheets; lightly coat won tons with cooking spray. Sprinkle sugar mixture evenly over won tons. Bake at 375F for 4 minutes or until crisp and golden brown. Store in an airtight container.
Vanilla Almond Coffee Make your own flavored coffee at a fraction of the cost. It's fun to create your own flavor combinations. This recipe is from McCormick, the spice people. 1 can automatic drip ground coffee 1 (1 ounce) bottle pure vanilla extract 1 (1 ounce) bottle pure almond extract Pour coffee into a large zipper plastic bag or bowl. Add both extracts to coffee. Stir well to thoroughly blend extracts into coffee. Store coffee in plastic bag or airtight container in refrigerator or freezer until ready to use. Brew coffee as usual. Variations: Decaffeinated coffee works just as well. Try your own favorite flavors: coconut, rum, hazelnut
Monday, June 25, 2012
Skippy Candy 1/2 cup margarine 1/2 cup milk 2 cups granulated sugar 2/3 cup peanut butter(plain or chunky) 2 cups quick oats Bring first 3 ingredients to a boil. Remove from heat; cool 5 minutes. Blend in peanut butter, then oats. Drop by teaspoonsfull onto waxed paper. Cool
Goo Goo Clusters 1 large bag miniature marshmallows 1 bag chocolate chips 2 cups dry roasted peanuts 1 can Eagle Brand milk 2 tsp. butter Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut
Chocoholic's Nightcap 1 cup milk 1 tablespoon unsweetened cocoa 1 tablespoon white sugar 2 tablespoons hot water 1 tablespoon Irish cream liqueur In a small saucepan, heat milk until simmering. While milk is heating, combine cocoa powder and sugar in a mug. Stir in hot water to form a paste. Stir in the hot milk. Add the Irish Cream, stir and serve.
Breakfast Parfaits 2 cups pineapple chunks 1 cup fresh or frozen raspberries 1 cup vanilla yogurt -- 8 oz. 1 cup sliced ripe banana 1/2 cup chopped dates -- or raisins 1/4 cup sliced almonds In four parfait glasses or serving dishes, layer the pineapple, raspberries, yogurt, banana and dates. Sprinkle with almonds. Serve immediately.
Friday, June 22, 2012
GRILLED PORK CHOPS MAKES 4 SERVINGS. 1/2 tsp pepper 2 tbs oil 1 cup basil leaves 4 pork chops 1/2 tsp salt 2 tbs lemon juice 2 garlic cloves, peeled Using a food processor,,,,,,, WITH machine running, drop garlic through feed tube of food processor or blender to mince. Stop, add basil, process until chopped. Add lemon juice, oil, salt and pepper, process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 min. PREPARE grill. Oil the grate. Grill chops to desired doneness, turning once, followed by 3 min. rest, then SERVE
STRAWBERRY, PINEAPPLE, COCONUT CAKE 1 yellow cake mix (no pudding recipe) 1 (8 1/4 oz.) can crushed pineapple 1 (8 oz.) carton Cool Whip 1 (10 oz.) carton frozen strawberries, thawed 1 (8 oz.) pkg. frozen coconut Bake cake in two layers, following directions on box. Slice layers open to make four (4) thin layers. One of these layers will not be used. Stack cake, cut side up, except for top layer. Put crushed pineapple (and juice) on first layer. Add next cake layer and frost with Cool Whip, building up sides so that strawberry juice will not run over edge. Add strawberries and juice. Add next cake layer and frost with Cool Whip. Sprinkle top and sides with coconut. Refrigerate 24 hours before serving.
Ranch Noodles Makes 4 to 6 servings 1 (8-ounce) package egg noodles 1/4 cup butter 1/2 cup sour cream 1/2 cup Ranch dressing 1/2 cup grated Parmesan cheese Cook egg noodles according to package directions; drain and return to pot. Stir in butter and remaining ingredients. Serve immediately. Note: 1 (8-ounce) package of thin spaghetti may be substituted for the egg noodles and add chopped cooked ham and steamed broccoli. Sautéing the ham in a lightly greased skillet over medium-high heat gives it a crisp and smoky bacon-like flavor
Enchilada Squares 1 pound ground beef 1/4 cup chopped onion 4 eggs 1 8-ounce can tomato sauce 1 5-1/2-ounce can evaporated milk (2/3 cup) 1 1-1/2-ounce envelope enchilada sauce mix 1/2 cup sliced pitted ripe olives 2 cups corn chips 1 cup shredded Cheddar cheese (4 ounces) In skillet cook beef and onions till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10x6x2-inch baking dish. Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350 degrees till set in center, 20 to 25 minutes. Sprinkle with cheese. Bake till cheese melts, 3 to 5 minutes.
Monster Cookie Dough Dip 1 (8 ounce) package cream cheese, softened 1/2 cup butter, slightly softened 1 cup creamy peanut butter 2 cups powdered sugar 3 Tablespoons brown sugar 1/4 cup all-purpose flour 1 teaspoon vanilla 2 1/2 cups rolled oats, old fashioned or quick (see Note) 2/3 cup plain M&Ms (give or take) 1 cup semi-sweet chocolate chips Beat the cream cheese, butter, and peanut butter until smooth. Add in the powdered sugar, brown sugar, flour, and vanilla. With a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge. Add the M&Ms and chocolate chips. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did! Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker
Bourbon Cream Root Beer Floats Yield: 2 servings 2 large scoops vanilla ice cream 1 12-ounce bottle root beer 1/4 cup (2 ounces) bourbon cream liquor Place ice cream in two chilled cups or sundae glasses. Pour half of root beer over ice cream, followed by bourbon cream. Serve immediately
MEXICAN SWEET RICE RECIPE 1 cup rice, preferably medium-grain 1 cinnamon stick 1 slice lemon rind 1 cup of water 1/3 cup of raisins 1/3 cup of sliced pecans 2 cups of hot milk 1 can of condenced milk ground cinnamon, added according to taste. for serving Wash the rice and cook in water, along with the cinnamon stick and lemon rind. Once the mixture softens, add the raisins and hot milk. Cook with low heat for 5 minutes. Add the condenced milk and stir. Spoon the mixture into a serving dish or individual bowls. Sprinkle on top the ground cinnamon and the pecans
CHEESY PINEAPPLE DESSERT 2 1/2 c. graham cracker crumbs 1/2 c. butter (melted) 20 oz. can crushed pineapple (undrained) 3 oz. pkg. lemon flavored gelatin 1 tsp. lemon juice 8 oz. pkg. cream cheese (softened) 1/2 c. sugar 8 oz. container frozen whipped topping (thawed) Combine crumbs and butter; reserve 1/2 cup. Firmly press remaining crumb mixture in a 13 x 9 x 2 inch baking dish; set aside. Drain pineapple, reserving juice. Bring reserved juice to a boil; add gelatin, stirring until dissolved. Stir in lemon juice; chill mixture until the consistency of unbeaten egg white. Combine cream cheese and sugar, beating well. Stir in pineapple and gelatin mixture; fold in whipped topping. Spread pineapple mixture evenly over crust. Sprinkle reserved crumbs over filling. Cover; chill several hours.
Thursday, June 21, 2012
Lemon Pineapple Pudding Cake 1 pkg. Jiffy cake mix Make as directed on package. Bake in 9 x 13 inch pan. Bake 20 minutes, cool. 1 (8 oz.) pkg. cream cheese, softened 1 c. milk 1 lg. pkg. lemon pudding 1 lg. can pineapple, drained Beat cream cheese and milk until smooth. Add drained pineapple to mixed pudding (mixed according to directions). Add to cheese mixture. Pour over cake and cover with Cool Whip. Chill overnight
Peanut Butter Graham Cracker Balls Makes about 20-24 balls 1 cup peanut butter (I used crunchy) 1 1/2 cups graham crackers crumbs 3/4 cup mini chocolate chips or Heath bits 1 – 1 1/4 cup chocolate (I used semi-sweet chocolate) Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm
FRUIT JUICE POPSICLES 3/4 c. cold water 1 tsp. unflavored gelatin (1/3 envelope) 3/4 can frozen fruit juice concentrate, thawed Combine cold water with gelatin in small pan. Warm the water over medium heat, stirring until gelatin melts. Remove from heat. Place concentrate in 2 cup measure. Mix remainder to drink. Stir in melted gelatin. Pour mixture into 6 (2 oz.) molds. Seal and freeze until firm
MEXICAN DESSERT COFFEE 2 c. milk 1/4 c. sugar 1/4 tsp. cinnamon 1 c. heavy cream 1 tbsp. freeze-dried coffee In medium saucepan, combine milk, heavy cream, sugar, coffee, and cinnamon. Heat and stir until coffee dissolves. Pour into mugs. Top with scoop of ice cream or whipped cream before serving
STRAWBERRY BANANA POPSICLES 1 basket strawberries, hulled 1 ripe banana 1/2 c. orange juice 1/2 c. milk 2 tbsp. sugar or honey 10 (3 oz.) paper cups 10 popsicle sticks Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat
Sweet Potato Packet 1 sheet (18 x 24-inches) heavy duty aluminum foil 4 medium sweet potatoes (1 1/2 lbs.), peeled and cut into 1/4-inch slices 2 Granny Smith or Golden Delicious apples, cored, thinly sliced into rings 1/2 C. dried cranberries or raisins 1/2 C. packed brown sugar 3 T. butter or margarine, melted 1/2 t. ground cinnamon Preheat grill to medium-high. Center sweet potatoes, apples and cranberries on sheet of aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar. Bring up foil sides. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. Grill 20 to 25 minutes in covered grill until sweet potatoes are tender
Orange Refrigerator Cookies 1 cup (1/2 lb.) butter at room temperature 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 large egg 2 teaspoons grated orange peel 3 cups all-purpose flour 1/2 cup minced walnuts 1/2 teaspoon baking soda 1/2 teaspoon salt In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg and orange peel until well blended. In another bowl, mix flour, walnuts, baking soda, and salt. Stir or beat into butter mixture until well blended. Divide dough in half; form each portion into a 2 1/2-inch-thick log. Wrap logs airtight in waxed paper. Freeze until firm enough to slice neatly, at least 2 hours, or up to 3 weeks. Unwrap dough. Using a sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers. Bake cookies in a 375F oven until edges are very lightly browned, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely. Makes about 40 cookies
Spicy Ranch Chicken Dip Easy and SO YUMMY, this may be completely prepared then refrigerated until ready to bake ---for extreme heat increase the hot sauce by 1/4 cup more 2 (8 ounce) packages cream cheese, softened 1/3-1/2 cup frank's red hot pepper sauce (or to taste) 1 large garlic clove, minced 1 cup prepared ranch salad dressing (do not use dry seasoning mix) 2 cups diced cooked canned chicken or chopped cooked chicken breasts 1/2 cup shredded mozzarella cheese 1 cup shredded cheddar cheese, divided finely chopped green onion (to taste) (optional) Set oven to 350 degrees F. In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined. Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Spread into an 11 x 7-inch or a 13 x 9-inch baking dish. Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels). Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes. Sprinkle with green onions and serve hot or warm serves about 15
Wednesday, June 20, 2012
Warm Brownie Pudding 1 19.5 oz package fudge brownie mix 1/2 c. vegetable oil 3 large eggs 1/4 c. water 1 1/2 c. firmly packed light brown sugar 3 T. unsweetened cocoa powder 1 1/3 c. boiling water ice cream or whipped cream(optional) Preheat oven to 350 degrees. Grease two 9 inch square baking dishes. Combine the brownie mix, oil, eggs and 1/4 c. water in a medium bowl. Mix well about 1 minute. Divide the batter evenly between the prepared baking dishes. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle half of the brown sugar mixture evenly over the batter in each baking dish. Pour half of the boiling water on top of the brown sugar mixture in each baking dish. Bake the pudding until set, about 23 minute. Serve with ice cream or whipped cream, if desired.
EASY EGGPLANT CASSEROLE 1 sm. eggplant 1/2 lb. bulk sausage 1 sm. onion, chopped 1 egg, well beaten 1/2 c. dry bread crumbs 1 tbsp. butter, melted 1/4 c. cracker crumbs Peel eggplant and cut into 1 inch cube; cook in a small amount of boiling water for 10 minutes or until tender. Drain. Let cool slightly. Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg and bread crumbs. Mix well and spoon into a greased 1 quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes
Flat Apple Pie 5 peeled and sliced Granny Smith apples 2 Tbsp. flour Juice of 1/2 lemon 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/4 tsp. salt 1 recipe for two crust pie (homemade or store bought) 6 Tbsp. butter, 1/2 stick Preheat oven to 375. In large bowl, stir together apple, flour, lemon juice, sugar, brown sugar and salt. Set aside. Roll out two pie crusts into large circles. put the circles on large baking sheets. Put half the apple mixture on one crust and the other half on the other crust. Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic. The more rustic, the better. Dot the tops of the pies with chunks of butter. Bake for 30 to 40 minutes til filling is golden and bubbly. If the crust appears to brown too quickly, cover edges with foil for the remaining baking time. If you have two ovens, it’s best to bake the pies separately. If not, just allow enough room between racks so the heat can circulate properly. Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go! For extra sweetness, drizzle on jarred caramel topping after removing the pie form the oven.
Dark Chocolate Bark 1/2 cup broken mini pretzel twists 1/2 cup coarsely broken rippled potato chips 1/4 cup coarsely chopped lightly salted peanuts 1 2/3 cups nestles dark chocolate morsels Line baking sheet with wax paper. Combine pretzels, chips and peanuts in small bowl. Microwave chocolate in small, uncovered, microwave-safe bowl on Medium-high (70%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10-15 second intervals, stirring just until melted. Stir in half of snack-peanut mixture. Pour onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours
Mock Chicken and Dressing Casserole 1 lb. ground beef, browned 2 cups dry bread crumbs 1 egg beaten 1 cup milk 1 onion, chopped 1/2 tsp. sage 1 can cream of chicken soup Mix all ingredients. Bake in casserole dish at 325 degrees for 45 minutes.
Delicious Pork Chops 4 pork chops 1/2 cup mayonnaise 1/2 teaspoon salt 1 cup bread crumbs Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till tender
Flip Flop Grilled Chicken 3/4 cup butter 2 (12 fluid ounce) cans or bottles beer 1 tablespoon steak seasoning 1 1/2 teaspoons seasoning salt 1 dash black pepper 8 boneless, skinless chicken breast halves 3 medium green bell peppers, thinly sliced Preheat an outdoor grill for high heat. Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture. Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve.
ITALIAN MARINATED SALAD MAKES 14 SERVINGS. 1/2 cup low fat Italian dressing 1 cup sliced stuffed green olives 1 cup halved cherry tomatoes 1/2 pound green beans, cut in half 1/4 cup thinly sliced sun dried tomatoes 1 cup canned chickpeas garbanzo beans, drained, rinsed 2 cups cauliflower florets ADD green beans and cauliflower to boiling water in saucepan, cook until crisp tender. Drain. Rinse under cold water, drain again. Place in bowl. Add remaining ingredients, mix lightly. Refrigerate 3 hours or until chilled, then SERVE
Banana Pudding Sugar Cookies 2/3 cup shortening 2/3 cup white sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1 (3.5 ounce) package instant banana pudding mix 2 1/2 cups all-purpose flour In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours. Preheat oven to 375 degrees. Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch. Bake 8-10 minutes in the preheated oven, or until lightly browned
Marshmallow Pebbles Bedrock Bars 1/2 c. melted butter (one stick) 1 1/2 c. graham cracker crumbs 1 (14 oz.) can sweetened condensed milk 2/3 c. white chocolate chips 1/2 c. sliced almonds 2 c. Marshmallow Pebbles cereal Preheat oven to 350'. Prepare a 13" X 9" pan with nonstick coating spray and parchment paper. Combine butter and graham cracker crumbs, spread in prepared pan and press firmly. Pour sweetened condensed milk evenly over crumb crust. Layer white chocolate chips, almonds and cereal. Press down lightly. Bake for 25 minutes or until edges are golden brown. Allow to cool before serving. Cut into bars and eat!
Mint Chocolate Popcorn 12 cups popped popcorn 2 1/2 cups salted peanuts 1 (11.5 ounce) package nestles toll house milk chocolate morsels 1 cup light corn syrup 1/4 cup butter or margarine Preheat oven to 300 degrees. Grease a large roasting pan. Line a large bowl or serving plate with waxed paper. Combine popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. Bake, stirring frequently, for 30-40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks
Worcestershire Chicken 6- 5 oz. chicken breasts 1/4 c. Worcestershire sauce 1/2 c. margarine 2 T. lemon pepper Place chicken in large casserole sprayed with no stick spray Place some of the margarine on each piece of chicken Sprinkle with the lemon pepper and Worcestershire sauce Bake uncovered, at 350 degrees for one (1) hour
Quick, Easy -N- Fast Western Rice Skillet 1 lb. ground beef 1 envelope onion soup 1 1/2 C. water 3/4 C. uncooked rice 1 lb. stewed tomatoes 1 C. frozen peas 1 C. grated cheddar cheese In a skillet, brown beef and drain off grease. Stir in soup mix. Add the rice and tomatoes. Simmer for 20 minutes. Stir in peas and cook until rice is tender. Top with cheese and serve
Chocolate Pecan Pie Krispie Bars A delicious cross between a Rice Krispies Treat and a pecan pie! Nutty, sweet and so easy even the kids can help. About 12 to 24 1/3 cup Unsalted Butter, plus additional for pan and hands 6 cups Miniature Marshmallows 2/3 cup Caramel Sauce or Caramel Ice Cream Topping 2 Tbsp Dark Corn Syrup 1/2 tsp Vanilla Extract 5 cups Kellogg’s Rice Krispies 2 cups Kellogg’s Cocoa Krispies 2 cups Toasted Pecan Pieces 2 cups (12 Ounces) Semi-sweet Chocolate Chips Preheat oven to 325 degrees. Butter a 9 x 13-inch baking pan. Melt butter in large, heavy-bottomed saucepan over medium heat. Add marshmallows, stirring constantly until melted and smooth, 4 to 5 minutes. Remove from heat and stir in caramel sauce, corn syrup, and vanilla. Stir in Rice Krispies, Cocoa Krispies and pecans until thoroughly coated and well combined. Scoop mixture into prepared pan. Butter hands and firmly pat into an even layer. Sprinkle chocolate chips over top. Place in oven until chocolate is slightly melted and able to spread, about 2 minutes. Remove from oven and spread chocolate evenly over top. Let cool for 2 hours or longer. Cut into bars.
Honey Roasted Peanut Cookies 1/2 cup butter or margarine 1 cup brown sugar 1/2 cup peanut butter 1 egg 1 teaspoon vanilla extract 2 tablespoons honey 1 1/4 cups all-purpose flour 1/3 cup wheat germ 1 teaspoon baking powder 1/2 cup honey roasted peanuts Cream butter until light and fluffy. Beat in sugar until well blended. Add peanut butter, egg, vanilla extract and honey. Mix well. In another bowl, combine the flour, wheat germ and baking powder. Stir into the creamed mixture and blend ingredients. Stir in peanuts. Shape into 1-inch balls. The dough will be a little sticky. If desired, you can chill dough briefly. Place on greased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes. Let cool a few minutes on cookie pan before removing to a rack.
Easy Strawberry Pie 1 cup sugar 3 Tablespoons cornstarch 1 cup water Mix over heat until thick and remove – let cool Then add 3 Tablespoons strawberry jello Add 1 pint cup up strawberries (not frozen) Pour into a baked deep dish pie shell. Place in refrigerator for several hours to chill. Cut and serve with cool whip on top. Tastes way too good to be this easy!!!!
Crab Meltaways 1 pound fresh crab meat 1/2 pound butter, softened 1 jar Old English sharp cheese spread 2 tablespoons mayonnaise or salad dressing 1/2 teaspoon garlic salt 1/2 teaspoon seasoned salt 1 shallot finely chopped English muffins Mix together butter and cheese until blended, add salts, shallots and mayonnaise. Stir in crab meat. Cut each English muffin in half. Spread each round with crab mixture spreading out evenly( at this point, if you like you can tightly wrap them up and freeze until ready to use), place on a baking sheet and freeze until firm, (this makes it easy to cut), cut each round into 4 wedges. Broil until light brown
PATTIES WITH SALAD MAKES 4 SERVINGS. 1 tbs olive or vegetable oil 1 pound tomatoes, chopped Salt and Pepper 1 pound lean ground beef 1 avocado, chopped 2 cups salted tortilla chips, ground 1/4 cup plus 2 tbs jarred tomatillo salsa IN a bowl, combine beef, 1/4 cup salsa and 1/4 tsp each salt and pepper. Form mixture into 4 patties. Coat in tortilla chips, patting to adhere. In a skillet, cook patties until chips are toasted and meat is cooked to desired doneness. In another bowl, combine tomatoes, avocado, oil and remaining salsa, season with salt and pepper. Top patties with tomato avocado salad, then SERVE with rolls if desired
Caramel Peach Muffins 4 tbsp butter 2/3 cup light brown sugar 3/4 cup cooked or canned drained sliced peaches 1 3/4 cups sifted flour 2 1/2 tsp baking powder 3/4 tsp salt 4 tbsp shortening 3/4 cup milk Melt 4 tablespoons butter in a saucepan and cream with the brown sugar. Divide evenly into 12 well greased muffin pans. Cover with two medium thick slices of drained peaches. Sift flour, Baking Powder, and salt together. Cut in 4 tablespoons of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a hot oven (425° F.) 18-20 minutes. Turn out of pan at once. Makes 12 muffins.
TROPICAL DRINKS 8 SERVINGS. 8 oz strawberries, hulled, halved 2 bottles sauvignon blanc wine, chilled 2 kiwis, peeled, cut into wedges 2 oz orange liqueur 1 mango, cut into bite size pieces 1 cup seedless red grapes, halved 2 blood oranges, halved, thinly sliced IN a pitcher, combine oranges, kiwis, grapes and mango. Stir in wine and liqueur. Refrigerate 2 hours. Just before SERVING, stir in strawberries
Chicken A La King Casserole 8 oz. uncooked wide egg noodles 1 can condensed cream of chicken soup, undiluted 2/3 C. evaporated milk 1/2 tsp. salt 6 oz. cubed Velveeta cheese 2 C. diced cooked chicken 1 C. diced celery 1/4 C. diced bell pepper 1/4 C. diced pimentos 3/4 C. dry bread crumbs 3 T. butter, melted 1/4 C. slivered almonds Cook noodles as directed. Meanwhile in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimentos. Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 400ï¿½ for 20 minutes. Toss bread crumbs and butter; sprinkle over top. Sprinkle with almonds. Bake uncovered, for 10-15 minutes or until heated through and golden
Tuesday, June 19, 2012
Soy Sweet Pork Chops Recipe 4 tablespoons soy sauce 2 tablespoons bottled hoisin sauce 2 teaspoons minced garlic 2 tablespoons honey 4 one-inch thick, center-cut pork chops, trimmed of visible fat Add soy sauce, hoisin sauce, garlic, and honey to a small mixing bowl and whisk to blend well. Pour into a resealable, gallon-size bag and add the pork chops. Set bag in large bowl and marinate in the refrigerator for at least 1 hour, and up to one day. Preheat broiler or grill. Remove pork chops from marinade and set onto the grill plate, or, if broiling, set chops in a 9x9-inch foil lined baking dish. Broil or grill about 4 minutes, then turn chops over and continue cooking until pork is just cooked throughout (about 5 minutes more.)
Caramel Peach Muffins 4 tbsp butter 2/3 cup light brown sugar 3/4 cup cooked or canned drained sliced peaches 1 3/4 cups sifted flour 2 1/2 tsp baking powder 3/4 tsp salt 4 tbsp shortening 3/4 cup milk Melt 4 tablespoons butter in a saucepan and cream with the brown sugar. Divide evenly into 12 well greased muffin pans. Cover with two medium thick slices of drained peaches. Sift flour, Baking Powder, and salt together. Cut in 4 tablespoons of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a hot oven (425° F.) 18-20 minutes. Turn out of pan at once. Makes 12 muffins
FROSTY MANDARIN ORANGE DESSERT 2 (3 oz.) pkgs. or 1 (6 oz.) pkg.orange gelatin 2 c. boiling water 1 (11 oz.) can mandarin orange sections 1 pt. orange sherbet Dissolve gelatin in boiling water. Stir in orange sections with syrup. Add sherbet by spoonfuls; stir until melted. Pour into serving bowl. Chill until firm. Makes 9 servings
Friday, June 15, 2012
CANDIED SNACK MIX 1 (12 oz.) box any Chex cereal 12 oz. chocolate chips 1 1/2 stick butter 3/4 c. peanut butter 2 c. powdered sugar Melt chocolate chips, butter and peanut butter. After cooling slightly, mix in cereal. Place sugar in brown paper bag and add cereal mixture. Shake thoroughly. Spread on cookie sheet and allow to cool. Sprinkle with leftover sugar.
Payday Balls 1/2 lb. melted white chocolate chips 1/3 C. peanut butter 1/2 C. marshmallow cream 12 oz. bag of caramels for dipping chopped peanuts for rolling Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls or logs. Freeze next so the caramel will stick. Melt caramels and dip the balls into caramel. Roll in nuts
Shark Attack Popcorn 4 ounces cinnamon red hots 1/2 stick butter 1/2 cup sugar 1/3 cup light Karo syrup 1 cup popcorn kernels, popped In a medium-sized sauce pan over medium high heat, melt the first four ingredients, stirring constantly until melted and bubbly, about 8 minutes. Place popcorn in a huge bowl and pour red sauce over popcorn stirring frequently to cover all the kernels. Place on a large jelly roll pan, it will be piled high and bake in a 250 degree oven for 15 minutes.
Chocolate Peanut Butter Rice Crispy Bars 1/2 cup light corn syrup 1/4 cup brown sugar 1 cup peanut butter (either crunchy or smooth) 1 (12 ounce) package, semi-sweet chocolate chips 6 cups crispy rice cereal Butter a 9"x13"x2" baking dish and set aside. Pour the rice cereal into a large mixing bowl. Then, in a medium sized saucepan, combine the first four ingredients over medium low heat. Stir constantly until the mixture is fully combined and the chips are completely melted. Pour this mixture over the rice cereal and mix until all of the cereal is completely coated with the chocolate mixture. Quickly, pour the mixture into the prepared baking pan. Chill for about 1 hour and cut into small squares.
Spiked Watermelon Make one of these for your next Full-Moon Party on the beach. 1 (10 lb) seedless watermelon 3 C. citrus flavored vodka or Malibu rum Cut a hole in the top of watermelon Pour in 1/2 to one cup of booze Replace plug. Let sit for 4 hours Repeat until all the vodka has been absorbed Refrigerate. Slice and serve very carefully! Or cut more plugs & give everyone a straw.)
Thursday, June 14, 2012
Strawberry Margarita Pie Nope, no alcohol in this pie. Start building it with a salty pretzel crust sweetened with a little sugar. Add a creamy, tart strawberry filling and freeze for a refreshing treat on a hot summer day. 1 1/3 c. crushed pretzels 1/4 c. sugar 1/2 butter, melted 1 21-oz. can strawberry pie filling 1/2-2/3 c. frozen margarita mix, thawed 8 oz. carton whipped topping Butter a 9-in. pie plate. In medium bowl, combine 1 1/4 c. of the pretzels, sugar and butter. Press evenly onto bottom and sides of pie plate to form crust. In large bowl, combine strawberry pie filling and margarita mix. Fold in whipped topping. Spoon into crust. Sprinkle top with remaining crushed pretzels. Freeze until firm, about 2 hours. Let stand at room temperature 30 minutes before serving
Granny's Hawaiian Delight Pie A tropical pie that melts in your mouth. 1 8 oz container of cool whip 1 can of condensed milk 1/2 cup lemon juice 1 12 ounce can of fruit cocktail (Drained) 2 gram cracker pie crust Mix together cool whip, condensed milk, lemon juice, and fruit cocktail. Pour into pie crust. Ref. over night. Cut and enjoy
Orange Cream Pie A cool rich creamy pie. Recipe makes two pies. 2 9-inch graham craker crust pie shells 1 16oz tub whipped topping 1 16oz can frozen orange juice concentrate 1 can sweetened condensed milk 1 8oz. package cream cheese Mix all ingredients together and pour into pie shells. Chill for 2 hours. Can be frozen for 2 weeks. Any frozen juice concentrate will work for this recipe
Cherry Cookie Bars Crust: 1 c. flour 1/4 c. confectioner's sugar 1/2 c. butter Filling: 1/4 c. flour 1/2 tsp. baking powder 1/4 tsp. salt 3/4 c. sugar 2 eggs, slightly beaten 1/2 c. maraschino cherries, chopped 1/2 c. coconut 1/2 c. chopped pecans Place flour and confectioner's sugar in mixing bowl. Cut in butter until mixture resembles coarse meal. Press firmly into bottom of ungreased 9" square pan or 11x7x9" baking pan. Bake at 350F., 10 minutes. IN another bowl, place flour, baking powder, salt and sugar. Add eggs and mix well. Fold in remaining ingredients; spread over crust. Bake 30-40 minutes. Cool and cut into bars or squares. Makes about three dozen. This also can make a dessert Cut into larger squares and top with whipped cream or ice cream.
Wednesday, June 13, 2012
Quick Mexican Spaghetti Its an all-in-one dish for those who love spaghetti and mexican foods! 2 cans of your favorite chili (with or without beans) 8 ounce Mexican blend cheeses 1 can nacho cheese soup 1 - 16 ounce package of angel hair pasta 1 tablespoon butter Optional garnishes: guacamole, fried tortilla strips, sour cream, or queso (melted Mexican cheese seasoned) Open chili and place in a medium to large pot. Let it get good and hot! Add cheese soup, Velveeta cheese and let all melt together. In the meantime, start your pasta and cook 3 - 5 minutes until tender. Coat your casserole dish with butter. After pasta is done mix with chili cheese mix. Pour pasta mix into coated casserole dish and top with Mexican shredded cheese. You'll need a deep dish for this since you want to get as much of the shredded cheese as you can on top. Bake until cheese is melted and a little golden (about 10 minutes). Let set for 5 - 10 minutes. Serve with garnishes if desired
CHOCOLATE-MARSHMALLOW CAKE 1 (18 oz) German-chocolate cake mix (without pudding) 1 (3 1/2 oz) pkg instant vanilla pudding 1 3/4 cups milk, divided use 3 eggs 3 cups white miniature marshmallows FOR THE CHOCOLATE ICING: 3/4 cup sugar 1/4 cup margarine 1/4 cup milk 1/2 cup chocolate chips Preheat oven to 350 degrees F. Grease an 11x15-inch sheet cake pan. Blend together dry cake mix, dry vanilla pudding mix, 1 1/2 cups milk, and eggs on low speed of electric mixer 1 minute. Then beat at medium high speed for 2 minutes. Pour into prepared pan. Bake at 350 degrees F for 20-25 minutes. MEANWHILE, MAKE THE CHOCOLATE ICING: Heat the sugar, margarine, and remaining 1/4 cup milk to good rolling boil. Remove from heat and add chocolate chips, stirring until melted. Sprinkle marshmallows over hot cake immediately upon removing from oven so marshmallows will melt slightly. Immediately drizzle Chocolate Icing over marshmallows on hot cake
Strawberry Frosted Strawberry Cupcakes 1 package (18 1/4-oz.) cake mix, plain white or yellow 1 package (3-oz.) strawberry gelatin 1 cup finely chopped fresh strawberries 3/4 cup milk 3/4 cup vegetable oil 4 large eggs Frosting Recipe (follows) 1 package (8-oz.) cream cheese, at room temperature 4 tablespoons (1/2 stick) butter, unsalted, at room temperature 3 cups to 3 1/2 cups confectioners sugar, sifted 1/2 cup fresh strawberries, mashed and drained (3/4 cup hulled berries) sprinkles, pink and white, for garnish 24 slices fresh strawberry, for garnish Place a rack in the center of the oven and preheat to 350 degrees. Line 24 cupcake cups with paper liners. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners' sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired
Tuesday, June 12, 2012
CHEATER'S FRUIT COBBLER CAKE OPTIONS ARE: Blueberry pie filling & blueberry muffin mix, cherry pie filling & strawberry muffin mix or apples or peach pie filling & spice muffin mix 2 cans pie filling (whatever flavor you choose) 2 pkgs. muffin mix (whatever flavor you choose) 1 stick butter 1/2 c. regular sugar or brown sugar Take square casserole dish or cake pan. In a mixing bowl, add 2 packages of muffin mix and mix according to package directions. Pour 3/4 of mixture into greased baking pan or casserole dish. Then open and add 2 cans of pie filling mixture on top of batter. Leave about a 1/2 inch diameter of muffin mixture surrounding sides of pan. Take remaining mixture of muffin mix and drop by spoonfuls scattered or drizzled over the top of pie filling mixture. Then add scattered over top square pieces, butter. Sprinkle sugar over top and bake at 350 degrees or according to temperature on muffin mix package. Bake until muffin mix mixture is done. Take out of oven. Serve hot or cold with ice cream or Cool Whip. Enjoy
Thursday, June 7, 2012
Glazed Pineapple 3 1/2 cups sliced canned pineapple 1/3 cup light corn syrup 2 cups granulated sugar Drain and reserve juice from pineapple. Add sugar and corn syrup to juice. Stir and bring these ingredients to a boil in a large, heavy pan. Add the fruit, but do not crowd it. Simmer until the fruit is transparent. Lift pineapple from syrup. Drain it on racks until thoroughly dry. Place between wax paper and store tightly covered
Crazy Crust Pie 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon granulated sugar 1 egg 2/3 cup shortening 3/4 cup water 1 can favorite pie filling 1 tablespoon lemon juice (optional) Mix all ingredients together except apple pie filling, in a small bowl. Pour into a pie dish. Pour pie filling over flour mixture, but do not stir. Bake at 450 degrees F for 45 to 50 minutes
Angel Toffee Dessert 1 box 1-step white angel food cake mix 1 1/4 cups cold water 6 (1 1/8 ounce) bars chocolate-covered toffee candy, crushed (1 cup) 1 (8 ounce) container frozen whipped topping, thawed Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10 x 4-inch angel food cake pan (tube pan). (Do not use Bundt cake pan or 9 x 3 1/2-inch angel food pan, or batter will overflow.) Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13 x 9 x 2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert
Blueberry Fluff Pie 20 large marshmallows 1/4 cup milk 4 cups fresh blueberries, divided 1 (8 ounce) carton frozen whipped topping, thawed 1 (9-inch) pastry shell, baked In heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows melted and mixture smooth. Cool 8-10 minutes, stirring several times. Stir in 3 1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate at least 2 hours. Garnish with remaining blueberries and reserved topping
Glaced Cherries and Nuts 1 1/2 cups granulated sugar 1 cup light corn syrup 1/3 cup water 1 (12 ounce) jar salted mixed nuts 1 container candied cherries 2 tablespoons butter 1 teaspoon vanilla extract Dissolve sugar, corn syrup and water over medium heat. Cook, without stirring, to 300 degrees F. Heat oven to 350 degrees F. Arrange nuts and cherries in a 9-inch square baking pan. Heat in the oven for 10 minutes. Keep warm. Butter a 17 x 14-inch cookie sheet. Remove syrup from heat at 300 degrees F. Quickly add warm nuts, cherries, butter and vanilla extract. Stir rapidly until butter melts. Pour onto cookie sheet and spread to edge with the back of a wooden spoon. Cool on wire rack for 1 1/2 hours. Loosen and break into pieces. Store in an airtight container on layers of wax paper.
Aztec Chicken Salad 1 chopped red pepper 1 chopped green pepper 1 can black beans, rinsed 1 can sweet corn grated pepper jack cheese 1/2 purple onion, chopped chips Salad mix 2 chicken breasts,cooked in fajita seasoning, cut into bite sized pieces Toss with Catalina dressing with a dash of tabasco added
Butter Brickle Peach Delight 1 large can peaches, undrained 1 (18.25 ounce) box butter brickle cake mix 1/2 cup melted butter Nuts Heat oven to 350 degrees F. Put peaches in bottom of a 13 x 9-inch pan. Sprinkle cake mix on top. Pour butter over cake mix. Sprinkle nuts on top. Bake for 40 to 45 minutes.
Wednesday, June 6, 2012
Snickerdoodle Popcorn with White Chocolate Drizzle 3 Tablespoons canola oil 1/3 cup fresh popcorn kernels 4 tablespoons melted butter 1/4 cup granulated sugar 1 tablespoon Cinnamon 3/4 cup white chocolate chips 2-3 tablespoons heavy cream Heat oil in Dutch oven or large pot over medium heat. When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid. Cook until popping stops about 1- 1 1/2 minutes. Transfer to a large bowl and drizzle with melted butter. Stir to coat all pieces. Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces. Pour onto a parchment or silpat lined baking sheet. Melt chocolate chips and heavy cream in double boiler until melted and smooth. Drizzle over popcorn and let harden, about 20-30 minutes. Transfer to bags or little popcorn boxes
Banana Split Salad 3/4 cup granulated sugar 8 ounces cream cheese 2 bananas, sliced thin 10 ounces frozen sliced strawberries 1 (#2) can pineapple tidbits, drained well 1/2 cup walnuts 1 (8 ounce) container Cool Whip Cream together cream cheese and sugar; set aside. Combine bananas, strawberries, pineapple and walnuts. (Do not use mixer.) Fold in Cool Whip. Refrigerate
Cherry Waldorf Salad 3 cups diced apple, unpeeled 1 cup diced celery 1/2 cup broken nutmeats 1/2 cup miniature marshmallows 1/4 cup diced maraschino cherries 1 cup mayonnaise 2 tablespoons cherry juice Lettuce leaf cups Lightly mix apple with celery, nuts, marshmallows and cherries. Blend mayonnaise and cherry juice and toss with fruit. Serve in lettuce cups
Baked Fruit Dip 1 (16 ounce) package soft style cream cheese with pineapple 3/4 pound shredded Swiss cheese 2 cups dried cranberries 2 tablespoons orange juice 1/4 cup apple juice Heat oven to 375 degreees.In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice and apple juice. Scoop into a 9-inch pie pan. Bake 15 minutes, until bubbly and lightly browned
Buttery Brown Sugar Dip with Fruit 1 3/4 cups firmly packed brown sugar 1 cup butter 1 cup whipping cream 1 cup pecans, toasted 3 pounds pears, cored and sliced 3 pounds apples, cored and sliced Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally. Serve with pear and apple slices
Caramallow Dip 4 cups miniature marshmallows 25 caramels 1/2 cup sweetened condensed milk Place marshmallows, caramels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool mixture slightly. Serve warm as a dip with fruit, pretzels or cookies
Seattle Seafood Spread 1 (8 ounce) package cream cheese, softened 1/3 cup mayonnaise 1/3 cup sour cream 3 hard cooked eggs, mashed 1 (8 ounce) can crab meat, flaked 1 (8 ounce) can tiny shrimp, drained, and chopped 1/4 onion, very finely chopped 1 stalk celery, very finely chopped 1 teaspoon Creole Seasoning Several dashes Tabasco sauce Combine cream cheese, mayonnaise, sour cream and boiled eggs in mixer bowl. Beat until fairly smooth. Add crabmeat, shrimp, onion, celery, Creole seasoning and Tabasco. Mix well. Serve with crackers. This can also be used as a dip or to make good sandwiches. Makes 4 cups
Fruity Pancake Syrup 1/2 cup butter or margarine 1/2 cup honey 1/2 cup raspberry, apricot or strawberry preserves or orange marmalade Melt margarine in a heavy saucepan. Stir in honey and preserves or marmalade. Heat, stirring constantly, until mixture boils. Serve hot over pancakes.
Pineapple Spread 8 ounces cream cheese 1 (12 ounce) jar pineapple preserves 1 (10 ounce) jar apple jelly 3 tablespoons horseradish (not sauce) 3 tablespoons dry mustard Mix pineapple preserves, apple jelly, horseradish and mustard. Refrigerate. When ready to serve, pour over cream cheese. Can either spread cream cheese in a nice glass dish or pour over a block of cream cheese. Serve with Triscuits or your favorite crackers
Cloud Topped Peanut Butter Fudge 1 cup evaporated milk 2 cups granulated sugar 1 teaspoon salt 1/4 cup butter 1 (12 ounce) package (2 cups) peanut butter morsels 1/2 cup firmly packed brown sugar 6 tablespoons butter 1/2 cup corn syrup 2 cups sifted confectioners' sugar 1 cup nuts, chopped In heavy saucepan, combine milk, sugar, salt and butter. Bring to a boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat, add morsels. Stir until morsels melt and mixture is smooth. Spread into foil lined 9-inch square pan. Chill 30 minutes. In heavy saucepan, combine brown sugar, butter and corn syrup; stir until smooth. Bring to a boil, remove from heat. Add confectioners' sugar and nuts. Stir until blended. Spread over first layer. Chill until firm. Makes a little over 3 pounds of fudge.
Cocoa-Pop Fudge 2 cups granulated sugar 2 (1 ounce) squares unsweetened chocolate 1/4 cup sweetened condensed milk 3/4 cup water 1 1/2 cups popped corn, chopped 1 tablespoon butter 1 teaspoon vanilla extract 1/8 teaspoon salt Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 degrees F). Remove from heat. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut into squares
Clark Bar Whipped Cream Pie 1 (9-inch) Vanilla Wafer Crumb Crust 16 marshmallows, quartered 1/3 cup milk 3 Clark Bars, finely chopped 1 teaspoon vanilla extract 1 cup whipping cream, whipped Combine marshmallows and milk in top of double boiler. Heat over boiling water until marshmallows are melted. Cool. Fold in candy, vanilla extract and whipped cream. Pour into crumb crust. Chill thoroughly. Garnish with sweetened whipped cream and coarsely chopped candy. Makes 6 servings. Vanilla Wafer Crumb Crust: 1 1/3 cups finely crushed vanilla wafer crumbs 1/3 cup melted butter Combine ingredients. Press onto bottom and sides of buttered 9-inch pie pan. Bake at 375 degrees F for 5 to 8 minutes. Cool
Chewy Milk Duds Cookies 1 1/2 cups butter-flavor shortening 1 1/2 cups peanut butter 2 cups granulated sugar, divided 1 1/2 cups packed brown sugar 4 eggs 3 3/4 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 (10 ounce) package Milk Duds In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour. Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks. About 8 dozen
Tuesday, June 5, 2012
sticky wings 2 pounds chicken wings 3/4 cup soy sauce 1/2 cup teriyaki sauce 1/2 cup butter or margarine, melted 1 cup firmly packed light brown sugar 1 tablespoon Creole seasoning 1 teaspoon dry mustard Cut off wingtips, and discard; cut wings in half at joint. Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan. Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Monday, June 4, 2012
Peanut Butter Cereal Treats 30 large marshmallows 3 tablespoons butter 1 tablespoon peanut butter 6 cups Peanut Butter Cap'n Crunch 1-1/2 cups milk chocolate M&M's In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's. Pat into a 13-in. X 9-in. X 2-in. Pan coated with cooking spray. Cool. Cut into bars.
Redneck Salad 2 (15 oz ) cans of whole kernel corn, drained 2 (15 oz ) cans of black-eyed peas, drained 1 tomato, diced 1 red onion, sliced 1 (16oz ) bottle Zesty Italian Dressing Combine corn and peas in a bowl. Add tomato and onions. Pour about half the dressing over mixture and refrigerate for 4-5 hours before serving. Add more dressing if needed.
Chocolate Volcano Cupcakes 1 box devils food cake mix 1 1/4 c. water 1/2 c vegetable oil 3 eggs 16 Oreo cookies, coarsely chopped 1 can vanilla frosting Mix cake mix, oil, water and eggs until mixed. Stir in chopped cookies. Spoon into 24 paper lined cupcake pans. Bake at 350 for 20-25 mins. Cool in pans 5 mins, remove from pans and cool completely. Fill pastry bag, fitted with a rosette or star tip, with frosting. Insert tip slightly into tops of cupcakes and squeeze gently to fill, until it makes cracks in the cupcake top, pull up and make a star of frosting on top.
ICE CREAM CAKE 1 (16 oz.) pkg. Oreo cookies 1/3 c. butter 1/2 gal. ice cream 1 (8 oz.) Cool Whip 1 jar fudge topping 1 (9x13) cake pan Crush cookies and set a few crumbs aside for top. Melt butter and mix with crushed cookies. Press into bottom of cake pan. Let ice cream soften while you do that. After ice cream has softened spread on top of cookie crumbs. Then spread fudge topping on top of ice cream. Then spread the Cool Whip on top of that. Sprinkle remaining cookie crumbs on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to 15 people
Homemade Coconut Bars 5 oz. Sweetened condensed milk 1 t. Vanilla 2 C. Powdered sugar 14 oz. Flaked coconut 1 24 oz. bag semisweet chips Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours
Tequila-Almond Fruit Dunk This dunk can also be thinned with milk and served as a dressing over fruit. 2 cups sour cream 1/4 cup ground toasted almonds 3 tablespoons tequila, preferably gold 1 tablespoon plus 1 teaspoon dark brown sugar, or more, to taste 1 tablespoon fresh orange juice 1 tablespoon minced orange zest 1 teaspoon fresh lime juice 1 teaspoon minced lime zest Mix all ingredients together in a medium bowl. Cover the mixture and chill it, preferably overnight to blend flavors. Serve the dunk with fruit such as sliced papaya, seedless grapes, banana slices (dipped in lemon juice), pear slices (dipped in lemon juice), strawberries, pitted cherries, or chunked melon, piled high, for a cooling summer treat.
PEANUT BUTTER IN THE MIDDLE COOKIES COOKIE DOUGH 1-1/2 cups plain flour 1/4 cup cocoa 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup margarine 1/2 cup firmly packed brown sugar 1/2 cup peanut butter 1 teaspoon vanilla 1 egg Beat sugar, brown sugar, margarine and peanut butter till fluffy. Add vanilla and egg; beat well. Stir in dry ingredients. Roll into 30 small balls and set aside. FILLING 3/4 cup peanut butter 3/4 cup powdered sugar Mix and shape into small balls. For each cookie, shape about 1 tablespoon dough around 1 peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with glass bottom dipped in sugar. Bake at 350 degrees for 7 to 9 minutes or until set. Makes 30 cookies.
Perfect Summer Fruit Salad 2/3 cup fresh orange juice 1/3 cup fresh lemon juice 1/3 cup packed brown sugar 1/2 teaspoon grated orange zest 1/2 teaspoon grated lemon zest 1 teaspoon vanilla 2 cups cubed fresh pineapple 2 cups strawberries, hulled and sliced 3 kiwi fruit, peeled and sliced 3 bananas, sliced 2 oranges, peeled and sectioned 1 cup seedless grapes 2 cups blueberries Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3-4 hours before serving.
Baked Teriyaki Chicken 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking
Oriental Broccoli Slaw 1 package prepared broccoli slaw 2 packages of Raman noodles 1/4 cup vinegar 1/4 cup oil Mix the flavor packets from the Raman noodles with the oil and vinegar. Put the Raman noodles in a zip lock bag and crush them... then spread on a cookie sheet and bake at 350 degrees until lightly browned. Pour chicken flavored oil and vinegar dressing over broccoli slaw and mix in the toasted Raman noodles just before serving
Drumstick Cheese Cake Crust: 2 c Wafer crumbs 1/2 c Chopped peanuts 1/3 c Melted margarine Filling: 12 oz Cream cheese 1/2 c Sifted powdered sugar 2 ts Vanilla 1/2 c Smooth peanut butter 4 c Frozen whipped topping 1/4 c Chocolate syrup 1/2 c Chopped peanuts Combine crust ingredients together. Press into a 9x13" pan. Refridgerate. Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth. Fold in the frozen whipped topping. Pour over the crust. Drizzle with chocolate syrup and top with peanuts. Freeze, keeps up to 6 weeks.
Pineapple Pecan Muffins 2 c. all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 c. chopped pecans 1/2 c. margarine, melted 1/2 c. sugar 2 eggs 1 can crushed pineapple, undrained (8 1/4 oz.) Mix margarine, sugar, eggs and pineapple. Add to dry ingredients. Bake at 375 degrees for 10-20 minutes, until brown. Makes 12 large muffins
Cheesecake Dip 4 ounces cream cheese, softened 1/3 cup sour cream 3 tablespoons confectioners' sugar 1 tablespoon milk 1/4 teaspoon almond extract 1 pint fresh strawberries 1/4 cup graham cracker crumbs In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs. About 1 cup.
Tropical Dip recipe 12 macaroons, broken into small pieces 1/4 cup brown sugar, packed 1 pint sour cream 1/3 cup coconut Mix sugar, sour cream and coconut until smooth. Stir in macaroons gently. Chill several hours. Do not stir again or crumbs will break down. About 1 quart. Serve with fresh summer fruits: pineapple, berries, melons, peaches, grapes and kiwi.
Sunday, June 3, 2012
I do have to admit I am a lil ,,,,well let me explain,I have been invited to a bar b q,I try so hard not to judge other peoples cooking BUT there are alot of people who grill and they don t know how,they just slap the food on the grill and remove it before,(not always)it is burnt,and don t even get me started on seasoning,what is so hard about spicing your food BEFORE cooking it .I am not talking about hot spicy food just plain salt an pepper would do wonders for a couple of cooks I know.Ok I think I feel better now getting that off my chest,I hope ya'll have a blessed Sunday peggy