Thursday, February 28, 2013
EASY and Soooo yummy! Banana Pudding Poke Cake 1 box yellow cake mix ingredients needed to make cake (eggs, oil & water) 2 (3.4 oz.) packages instant banana pudding 4 cups milk 1 (8 oz.) tub frozen whipped topping, thawed 20 vanilla wafers, crushed Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). Once your cake has completely cooled, spread on whipped topping. If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Serve with freshly sliced bananas. Keep refrigerated.
Wednesday, February 27, 2013
FRESH FRUITY MARGARITAS MAKES 4 SERVINGS. Moisten rims of 4 glasses using 4 lime wedges. Hold each glass upside down, dip rim into 1 tbs salt, set aside. Combine 1/2 cup tequila and 1/4 cup Triple Sec in a pitcher. Add 1/4 cup each lime juice and lemon juice. Stir in 2 tbs sugar until sugar is dissolved. SERVE in glasses over crushed ice.
Bacon Biscuit Cups Serves: 10 2 (3-ounce) packages cream cheese, softened 2 tablespoons milk 1 large egg 1/2 cup (2 ounces) shredded Swiss cheese 1 scallion, chopped 1 (12-ounce) can refrigerated flaky biscuits 5 bacon slices, cooked and crumbled, divided. Preheat oven to 375. Coat a muffin tin with cooking spray. In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside. Separate biscuits into 10 portions. Pat each portion into a 5-inch circle, and press on bottom and up sides of prepared muffin cups, forming a 1/4-inch crust edge. Sprinkle with half of bacon, and spoon cream cheese mixture on top. Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm. Notes To reheat any leftovers, wrap biscuit cups in foil, and bake at 350 degrees for 10 minutes, or until warm.
Cinnamon Roll Casserole Serves: 12 cooking spray 2 cans (12.4 oz each)refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1/2 cup chopped pecans (you can use more or less according to your liking) 1/4 cup maple syrup Preheat oven to 375.Spray a 13×9-inch (3-quart) glass baking dish with cooking spray. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.
Tuesday, February 26, 2013
Crock Pot Pizza 1 1/2 lbs. hamburger 1 med. onion, chopped 2 cans Ragu chunky pizza sauce mix 2/3 pkg. rigatoni noodles 3 lbs. Mozzarella cheese Olives, peppers, mushrooms - optional Pepperoni Brown hamburger and onion together and drain. Mix in sauce mix. Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni and cheese. Cook on low for 5 hours.
Crockpot Macaroni & Cheese 1 (18 oz.) pkg. macaroni, cooked & drained 1 tbsp. salad oil 1 (13 oz.) can evaporated milk 1 1/2 C.. milk 1 tsp. salt 3 C. shredded sharp cheddar cheese 1/2 C. melted butter Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally
Crock Pot Chops-n-Gravy 6 pork chops 1 onion, chopped 3 Tbsp. ketchup 1 (10 3/4 oz.) can cream of chicken soup, undiluted 2 tsp. Worcestershire sauce Brown chops in a skillet and put in the bottom of a slow cooker. Combine the onion, ketchup, soup and Worcestershire and pour over the chops. Cover and cook on low for 8-9 hours or until chops are tender. Good served with rice, noodles or potatoes. Serves 6.
Easy Strawberry Fluff 1 large box Strawberry Jell-o 1 large container Cool Whip, thawed 2 cups mini marshmallows 1 quart fresh strawberries, chopped Empty Cool Whip into bowl, add dry Jell-O, mix well. Fold in marshmallows and chopped strawberries. Place in serving bowl, cover and chill until ready to serve.
Papoose Pie 1 graham cracker crust banana, sliced 1 - 3 oz pkg cream cheese, softened 1 container Cool Whip (plus additional Cool Whip for garnish) 1/2 can pie filling of choice Line crust with sliced bananas. Combine with mixer cream cheese, Cool Whip. Pour over bananas. Chill. Then add pie filling. Chill again and serve with Cool Whip.
Cuban Shrimp Casserole 2 cups shrimp, cooked and peeled 2 cups crushed canned tomatoes 1 onion, minced 1 green pepper, chopped 1 garlic clove, pressed 2 Tbsp butter Salt and pepper to taste 2 cups cooked white rice Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.
Saturday, February 23, 2013
Chocolate Caramel Sugar Cookies 3 squares Unsweetened Chocolate 1 Cup Butter 1 Cup Sugar 1 Egg 1 teaspoon Vanilla 2 Cups Flour 1 teaspoon Baking Soda 1/4 teaspoon Salt Finely Chopped Nuts of your choice 1 14 ounce Pkg. Caramels Semi-Sweet Chocolate Morsels Microwave chocolate squares and butter until completely melted. Stir in 1 Cup sugar, egg and vanilla. Then mix in dry ingredients. Refrigerate for at least 30 minutes, then shape dough into 1" balls, roll in nuts and then make an indentation in each ball. Bake in a 375 degree oven for 8-10 minutes. Remove and cool on a wire rack. Microwave caramels with 2 Tablespoons of milk until melted. Fill centers of cookies with caramel mixture then drizzle on melted semi-sweet chocolate morsels.
Friday, February 22, 2013
Beefy Shells and Cheese 1 pound ground beef 1 package (12 ounces) shells and cheese dinner mix 2 cups water 1 -1/4 cups salsa 1 can (15 ounces) black beans, rinsed and drained 1 to 2 teaspoons chili powder 1/8 teaspoon salt In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender. Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.
Friday, February 15, 2013
Peanut Butter Brownie Bites 1 package brownie mix 1/3 cup hot water 1 egg 1/4 cup oil 8 full size peanut butter cups (chopped) Prepare brownie batter according to package directions using eggs, water and oil. Pour batter into individual paper muffin cups and then sprinkle chopped peanut butter candy cup pieces on top of each cup. Bake in a 350 degree oven for 15 to 20 minutes or until peanut butter brownie bites are done.
Stuffed Cinnamon Apples 6 apples 2/3 cup red cinnamon candies 2 cups water 3 ounce package cream cheese 2 tablespoons milk 1 teaspoon lemon juice 1/3 cup pitted dates, chopped 1 small can crushed pineapple, drained 2 tablespoons chopped walnuts Lettuce Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture
Stuffed Apple Salad Ripe red apples 2 tablespoons lemon juice 1/4 teaspoon salt 2 tablespoons mayonnaise 2 tablespoons chopped nuts Hollow out apples, leaving thinnest shell possible. Cut one half inch petals halfway down shell. Let stand in ice water to curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt. Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on lettuce.
Wednesday, February 13, 2013
Valentine’s Day Trail Mix 4 cups miniature pretzels 4 cups Quaker heart shaped cereal (or favorite cereal) 3 cups (1 box) Chocolate Teddy Grahams 2 cups dried cherries or cranberries 2 cups yogurt covered raisins 2 cups Valentine M&Ms Dump all the ingredients in a large bowl and mix. Use a 1/2 cup scoop to pour into snack-size zip bags. Number of servings (yield): 34 – 1/2 cup servings
Beef and Mushroom Pockets 1 1/2 pounds ground beef salt and pepper to taste 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (4 oz.) can mushrooms 1 (medium) onion, chopped 1 tablespoon Worcestershire sauce 1 loaf frozen bread dough, thawed 1 cup cheddar cheese, shredded Brown beef in large frying pan, season with salt and pepper. Stir in soup, mushrooms, onion and Worcestershire sauce. Remove from heat. Roll bread dough into 16x8 inch rectangle about 1/4 inch thick. Cut into eight 4x4 squares. Place 1 heaping tablespoon cheese on center of each square of dough. Top with 3 heaping tablespoons of beef mixture. bing up corners of dough and then edges, seal. Place sealed side down on greased cookie sheet. Let rise 15 to 20 minutes. Bake in 350°F oven 25 to 30 minutes
Blueberry Banana Dessert 2 packages graham crackers, crushed finely 1/2 cup sugar 1 stick margarine, melted 1 (12 oz.) container whipped topping 1 (8 oz.) package cream cheese 1/2 cup powdered sugar 1 teaspoon vanilla 3 to 4 bananas 1 can blueberry pie filling Crust: Mix together graham crackers, sugar, margarine. Spread into bottom of 9x13 inch pan, press down firmly. Bake for 10 minutes at 350°F. Mix together softened creamed cheese and whipped topping until blended and creamy. Add powdered sugar and vanilla, mix well. Slice bananas over cooled graham cracker crust to cover in one layer. Spread whipped topping mixture over bananas, then spread blueberry filling over cream cheese mixture. Refrigerate until served.
Tuesday, February 12, 2013
Ro-Tel Potatoes 8 medium potatoes, diced 1/2 cup bell pepper, chopped 1 can Ro-Tel tomatoes 1 lb. Velveeta cheese 1/2 cup onion, chopped 1 can cream of mushroom soup Salt and pepper to taste. Boil potatoes until tender; drain. Sauté onion and bell pepper in small amount of butter. In a saucepan, mix soup, tomatoes and Velveeta cheese. Cook on low heat until cheese melts. Mix all ingredients and place in casserole dish. Bake at 350º for 20 to 30 minutes.
Monday, February 11, 2013
Slow Cooker Dump and Go Cheesy Chicken 6 boneless, skinless chicken breast halves 2 (11 oz) cans cream of cheddar cheese soup 1/2 cup milk Salt and pepper to taste 1 tsp garlic powder Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking
Cream-Filled Strawberries 18 large fresh strawberries 1 cup cold milk 1 package (1 ounce) instant vanilla pudding mix 2 cups whipped topping 1/4 teaspoon almond extract Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.
CHICKEN FRIES---or chicken strips covered in a hot sauce honey mixture. MAKES 4 SERVINGS. 1/3 cup each flour and hot sauce 1 tbs honey 1/4 cup vegetable oil 1 pound boneless skinless chicken breast halves, sliced lengthwise into 1/2" wide strips, seasoned with salt and pepper 1/2 stick unsalted butter, melted WHISK together hot sauce, butter and honey in a bowl. Toss chicken strips with flour in a plastic bag until coated. Heat 2 tbs oil in a pan. Add half the chicken strips, saute until browned, then transfer to hot sauce mixture, toss to coat. Repeat with remaining oil and chicken strips, then SERVE...Makes a great side dish.
Devilish Valentine' s Cake 1 package (9 ounces) devil's food cake mix 3/4 cup semisweet chocolate chunks 1/2 cup hot fudge ice cream topping 1-1/2 cups fresh raspberries Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top.
Peanut Candy Pie 1 9 pie crust, baked 8 oz cream cheese, softened 14 oz eagle sweetened conden. milk 3/4 cup creamy peanut butter 1 tsp vanilla 4 oz chocolate coated peanuts candy 1/2 pt whipping cream, whipped 2/3 cup chocolate fudge ice cream topping For filling: Beat cream cheese in large bowl at med. speed until fluffy. Beat in sweetened condensed milk, gradually, until well blended. Beat in peanut butter and vanilla until smooth. Stir in candy (which has been chilled and chopped). Fold in whipped cream. Spoon into cooled, baked pie shell. For topping: Warm fudge topping slightly. Spoon over top of pie to cover completely. Sprinkle with additional chopped candy, if desired. FREEZE at least 4 hours or until firm. To serve: Allow to stand 20 to 30 minutes at room temp. Cut with sharp knife dipped in hot water.
Nuts-About-You Cookie Sticks 1/4 cup semisweet chocolate chips 3/4 teaspoon shortening 1-1/2 teaspoons creamy peanut butter 4 French vanilla Pirouette cookies 1/2 cup chopped nuts In a microwave, melt the chocolate chips, shortening and peanut butter; stir until smooth. Dip one end of each cookie into chocolate mixture; allow excess to drip off. Sprinkle with nuts. Place on waxed paper; let stand until set. Yield: 2 servings.
Cinnamon Honey Sweet Potatoes 5 lg. Sweet potatoes, peeled and sliced 1 tsp. Cinnamon 1/2 tsp. Ginger 1 Tbs. Orange juice 1/4 C. Honey Preheat oven to 350 degrees. Lightly spray a 9-inch baking dish with nonfat cooking spray. Arrange potato slices in bottom of dish. Sprinkle with cinnamon, ginger, orange juice and honey. Bake, covered, in preheated oven for 50-60 minutes until potatoes are soft and tender.
Bananas Baked With Honey 4 bananas 1/4 cup brown sugar 2 tablespoons water 1/4 cup honey In a saucepan, combine sugar, water and honey. Heat over low heat until sugar dissolves. Slice bananas, place in a baking pan and pour syrup over. Bake at 350 degrees for 5-10 minutes. Remove from oven, cool and drizzle with the syrup.
Strawberry Cream Cheese Salad 3 (3 oz.) pkg. strawberry Jello 1 pkg. frozen strawberry 1 (8 oz.) pkg. cream cheese 3 c. boiling water 7 ice cubes Chopped nuts Dissolve Jello in boiling water, add strawberries and ice. Stir and chill slightly. Make cream cheese balls and roll in nuts. Place in Jello. Chill until firm.
Cream Cheese Ranch Potatoes 8 baking potatoes, peeled and quartered 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package dry Ranch-style dressing mix 1 (8 ounce) container sour cream 1/2 cup butter, softened Bring a large pot of salted water to a boil. Add potatoes and cook Until tender, about 25 minutes. Drain and mash. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired Consistency is reached.
Valentine Bark 1 pound chocolate semisweet, milk chocolate or white 2 cups assorted Valentine' s Day candy Any assortment of Valentine' s candy can be used in this recipe with great results - message hearts, cream filled chocolate hearts and small cinnamon hearts. Line a large jellyroll pan with parchment or wax paper and set aside. Melt the chocolate in a large heavy saucepan over very low heat or in a microwave, stirring frequently until the chocolate is smooth and melted. Spread the melted chocolate evenly on the prepared pan. Sprinkle the candy evenly over the chocolate and press the candy into the chocolate to make sure it will not fall out later. Set aside the chocolate to cool. Once the chocolate has set, break into small pieces. Store the bark in a tightly sealed container at room temperature or in the refrigerator. Wrap the candy in plastic wrap or brightly colored cellophane and tie into small bundles with bright ribbon for gift giving. Add a special tag or Valentine to each little bundle.
Chocolate Caramel Commotion Bars 3 cups semi-sweet chocolate chips 3/4 cup butter 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 teaspoon vanilla extract 2 cups All Purpose Flour 1 cup sugar 1/2 cup heavy cream 1 1/2 cups marshmallow cream 1 cup Creamy Peanut Butter 1 1/2 cups salted peanuts, finely chopped 1 (14 oz.) package caramels, unwrapped 1/4 cup butterscotch chips HEAT oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray. MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool. MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool. COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Honey Fried Chicken 1 (4 pound) chicken, cut into pieces salt and pepper to taste 1/2 cup honey 1 tablespoon garlic powder 1 packet chicken bouillon 2 cups all-purpose flour 8 cups vegetable oil for frying Season chicken pieces with salt and pepper to taste, then coat each seasoned chicken piece with honey. In a shallow dish or bowl, mix together the garlic powder, chicken broth mix and flour. Dredge honey coated chickened pieces in flour mixture to cover completely. In a large skillet, heat enough oil or shortening to cover almost an inch of the skillet bottom. Place chicken pieces in hot oil or shortening and fry at least 5 minutes on first side before turning, and at least 5 minutes on other side. Fry until cooked through and juices run clear. Makes 8 pieces
Man Dip 1 lb bulk sausage 1 lb lean ground beef 1 large onion, chopped 1/2 teaspoon garlic salt pepper 2 lbs shredded Velveeta cheese 2 (10 1/2 ounce) cans cream of mushroom soup 1 - 2 jalapeno pepper, chopped (optional) In a large skillet, cook sausage, ground beef, and onion until meats are browned and onion is tender; drain off fat. Add remaining ingredients; cook over medium heat until cheese is melted and mixture is heated through. Serve warm with corn or tortilla chips.
Crock Pot Chicken and Ramen Noodles 4 boneless skinless chicken breast halves 1 (10 3/4 ounce) can cream of chicken soup 1 pkg roasted chicken or vegetable flavored Ramen noodles with seasoning packet 4 ounces sour cream Place chicken in crockpot, mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW 5 or 6 hours, HIGH for 3 to 4 hours (adjust as necessary for your crockpot's temperature). You don't want the chicken to fall apart. During the last 15 minutes or so of cooking time, stir in the sour cream to blend with the soup mixture and noodles and to warm it up. This recipe yields 4 servings