Whatchemakets

Whatchemakets

This is the strangest cookie I have ever made, but the most delicious. It is fun and easy and light and delicious to eat. Amaze your friends and make "Whatchemakets" . Strange name? You can say that again, but it caught my eye and I tried them. The recipe is a winner.

8 oz. cream cheese softened
1 c crushed pineapple, drained
2 tbsp sugar
1 tsp vanilla
18 slices of white bread
1/4 c melted butter
1 c sugar
1 tsp cinnamon

Mix first four ingredients. Set aside. Cut crusts from bread. Flatten bread with rolling pin. Spread 1 tbsp filling in center of each slice of bread. Roll up as for jellyroll. Dip in melted butter. Roll in cinnamon/sugar mixture. Bake at 350 degrees for 12-15 minutes. Let rest for a while if you can resist them. Can be frozen and baked later. Makes 18 3" cookies or cut in half if you want to make 36 1 1/2" cookies for a party.

Island Mud Pie

Island Mud Pie

1-1/2 cups crushed chocolate sandwich cookies
2 tablespoons melted butter
1 pint chocolate ice cream, softened
1 tablespoon cold coffee
1 tablespoon brandy
1 tablespoon coffee liqueur
1/2 cup whipping cream, whipped
Fudge topping

Combine cookie crumbs and butter in bowl; mix well. Press over bottom and
side of 9-inch pie plate. Combine ice cream, coffee, brandy and coffee
liqueur in mixer bowl; mix well. Fold in whipped topping. Spread in pie
shell. Freeze until firm. Top with fudge topping. Freeze until serving time.
Garnish with whipped cream and maraschino cherries.

Yield: 8 servings.

Miracle Chicken Skillet

Miracle Chicken Skillet

1/4 cup Miracle Whip Salad Dressing
1 & 1/2 cup Minute rice, uncooked
1 & 1/2 cup chicken broth
1 Tbsp. chili powder
4 small boneless, skinless chicken breast halves
1 tomato, chopped
1/2 cup shredded cheddar cheese

Mix Salad dressing, rice, broth and chili powder in large skillet. Top with chicken. Bring to boil; cover. Reduce heat to low; simmer 25 minutes. Top with remaining ingredients. Cook an additional 10 minutes.

Serves 4

Sour Cream Strawberry and Banana Jello Salad

Sour Cream Strawberry and Banana Jello Salad

2 pkgs. strawberry-banana Jello
2 c. hot water
1 can or 1 c. crushed pineapple,drained
1 (16 oz.) frozen strawberries
2 to 3 mashed bananas
1/2 c. pecans, chopped

Dissolve the Jello in the hot water. Mix all of the above, then pour half of the mixture into a bowl or mold. Refrigerate until firm. Spread one container of sour cream over congealed mixture then top with other half of Jello mixture. Refrigerate until firm.

Microwave Mounds

Microwave Mounds

1 can Eagle Brand condensed milk
2 cup powdered sugar
14 oz. bag coconut
1 tsp. vanilla flavoring

Mix and roll into balls and refrigerate until firm. 1 (12 oz.) bag chocolate chips 1/4 lb. paraffin wax
Melt above ingredients in the microwave or double boiler. Dip balls twice in chocolate mixture.

Bacon and Egg Casserole

Bacon and Egg Casserole

6 eggs, beaten
6 slices of bread, cubed
1 cup Cheddar cheese, grated
1 lb. cooked bacon
2 cup milk
1 tsp. salt
1 tsp. dry mustard

Butter casserole. Lay cooked bacon on bottom of casserole. Add remaining ingredients together. Pour over bacon. Cover and refrigerate for 12 hours. Bake in 350 degree oven, covered, for 1/2 hour. Uncover, and bake 45 minutes more. Serves 6. I cook 4 slices of bacon at a time (on paper towels below and above) in microwave oven for 4 minutes. This helps to remove a lot of the grease from the bacon.

Crockpot Caramel Peaches

Crockpot Caramel Peaches

1 cup brown sugar
3 tbsps. butter
1/4 cup heavy cream
1/2 tsp. cinnamon
6 fresh peaches, peeled, pitted and sliced or 3 14 oz. cans peach halves, drained and sliced

Combine the brown sugar, butter, cream, and cinnamon in the crockpot. Add the peach slices and toss to combine. Cook covered on low heat for 4 to 6 hours. Serve warm or at room temperature. Yields 4 to 6 servings.

Easy Asian Beef and Noodles

Easy Asian Beef and Noodles
1 & 1/4 lbs. ground beef
2 pkgs. (3 oz. each) oriental flavor instant ramen noodles (or any flavor)
2 cups frozen vegetable mixture
1/4 tsp. ground ginger
2 Tbl. finely chopped green onion

In large skillet, crumble and brown beef. Pour off most of the drippings and pour all into a bowl and stir in one seasoning packet from oriental noodles. Set aside. In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil, reduce heat and simmer 3 minutes, covered, stirring occasionally. Place beef back in skillet, stir in green onion and heat together.

Apple Delight

Apple Delight

2 cans apple pie filling
1 pkg. yellow cake mix
1/2 cup butter, melted

Preheat oven to 350. Pour apple pie filling into a 9 x 13 inch baking pan. Sprinkle cake mix over apples. Drizzle melted butter on top. Stir slightly to evenly moisten cake batter. Bake 30 minutes. Serve hot or cold. Serves 18

Spicy brown mustard pork chops

Spicy brown mustard pork chops

Ingredients
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 C. French's Spicy Brown Mustard
6 1/2-inch thick boneless pork chops
1 C. all-purpose flour
1/4 C. vegetable or canola oil
Directions
Combine first 3 ingredients. Spread mustard evenly on both sides of pork chops, and sprinkle with salt mixture. Place flour in shallow dish; dredge chops in dish. Cook pork chops in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Drain on paper towels, serve immediately

Pork chops in mustard sauce with potatoes

Pork chops in mustard sauce with potatoes
6-8 pork chops
2 Tbs. cooking oil
1 10 1/2 oz. cream of mushroom soup
1/4 C. chicken broth
1/4 C. country Dijon-style mustard
1/2 tsp. crushed dried thyme
1 clove garlic, minced
1/4 tsp. pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced
Directions

In a skillet, brown, pork chops on both sides in hot oil. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover cook on Low for 10 hours or on High for 5 hours.

Stuffed Shells with Broccoli

Stuffed Shells with Broccoli

24 jumbo shells, uncooked
1 pkg. (10-oz.) frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 tbsp. shredded onion
2 cans (14-1/2-oz.) crushed tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt to taste
freshly ground black pepper to taste

Prepare pasta according to package directions; drain.
Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil,
salt and pepper. Stir together until well blended. Pour about 1 cup
tomatoes over bottom of 13×9×2" baking pan, breaking up tomatoes with a fork.
Spoon 1 round tbsp. of cheese mixture into each shell and place open-side up
in an even
layer in the pan. Pour remaining tomatoes over and around shells. Cover pan
with foil.
Bake at 375º F for about 25 minutes, until heated through, and serve.

Lemonade Cupcakes

Lemonade Cupcakes

Makes 30 cupcakes

1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting

GARNISHES:
chewy candies, colored sugar, and candy sprinkles

Preheat oven to 350 degrees F.

Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.

Combine remaining concentrate, cake mix (dry), and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.

Bake at 350 degrees F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

Spread evenly with frosting. Garnish, if desired

PEANUTTY FUDGE TRUFFLES

PEANUTTY FUDGE TRUFFLES

8 ounces semi-sweet chocolate
1 tablespoon butter
1/2 cup whipping cream, room temperature
1 teaspoon vanilla extract
1/2 cup chopped peanuts
Finely chopped peanuts or unsweetened cocoa powder or melted chocolate

In heavy saucepan over low heat, melt chocolate and butter.

Combine whipping cream and vanilla; gradually blend into chocolate mixture. Stir in 1/2 cup chopped peanuts.

Carefully place pan in a shallow bowl of ice water: roll chocolate mixture into 24 small balls.

Roll each in finely chopped peanuts or cocoa powder or dip balls, one at time, in melted chocolate turning to coat sides. Place on waxed paper. Let stand until chocolate is set. Refrigerate balls until chilled.
Makes 12

Shanghai Beef

Shanghai Beef

1 lb. round steak, cut into thin strips
2 tablespoons oil
12 tablespoons corn starch
1 1/2 c. beef broth
1 can (8 oz) sliced water chestnuts
1 medium red pepper; coarsely chopped
3 tablespoons soy sauce
1/4 tsp. pepper
1 1/2 c. dry Minute Rice

Saute beef in oil in a large skillet until browned, about 5 minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce, and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings

Taco Mac

Taco Mac

• 1 package (24 ounces) shells and cheese dinner mix
• 1/2 pound bulk pork sausage, cooked and drained
• 1/3 cup taco sauce
• 1 tablespoon taco seasoning
• 4 cups shredded lettuce
• 2 medium tomatoes, chopped
• 1 cup (4 ounces) shredded cheddar cheese, optional

• Prepare shells and cheese mix according to package directions. Stir in the sausage, taco sauce and seasoning. Garnish with lettuce, tomatoes and cheddar cheese if desired. Yield: 6 servings.

Honey Glazed Ham for Crockpot

Honey Glazed Ham for Crockpot

4 pounds ham, boneless, fully cooked
12 ounces lemon lime soda or gingerale
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.

Chicken Taco Filling

Chicken Taco Filling
1 packet taco seasoning
1 cup Chicken broth
1 pound boneless, skinless chicken breasts
Dissolve seasoning into broth. Place chicken in crock pot and pour broth over. Cover and cook on low 6-8 hours. Shred chicken into bite sized pieces and serve in tortilla with cheese, lettuce, tomatoes, etc.

Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing

4 bonless, skinless chicken breasts
1 can cream of chicken soup
1/3 cup milk
1 pkg. Stove Top Stuffing
1 2/3 cup water

Place chicken in crockpot. Combine soup and milk and pour over chicken. Combine stuffing mix and water. Spoon over top. Cook on low 6 to 8 hours.

Crock Pot Italian Beef

Crock Pot Italian Beef

4-5 lb. pot roast
3 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. basil
1 package Good Season salad dressing
1 onion (optional)

Place all ingredients in crock pot and cook all day on low. Shread beef and return to broth for 15 min. Serve on buns or over French bread.

Crock Pot Tators

Crock Pot Tators

2 pounds frozen hashbrowns
2 cans cheddar cheese soup
1 can evaporated milk
2 tbs. onion flakes
salt and pepper to taste

Combine all ingredients and put in crock pot. Cover; cook on low for 8 hours or on high for 4 hours.

Bacon Ranch Green Beans

Bacon Ranch Green Beans

1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits

In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.

Alphabetter Muffins

Alphabetter Muffins

A is for apples, B is for bananas, C is for chocolate chips . . .

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 1/2 cups mashed bananas (about 3 ripe bananas)
1/2 cup brown sugar
1/3 cup oil
1 egg
1 apple peeled and chopped
1/2 cup chocolate chips

Preheat oven to 350 degrees. In large bowl, combine flour, baking powder, and baking soda. Add remaining ingredients. Mix well. Spray muffin tins with cooking spray or line with paper liners. Pour batter 2/3 full into muffin cups. Bake about 20 to 25 minutes until browned. Makes 12

Slow-Cooked Pepper Steak

Slow-Cooked Pepper Steak

2 lb. round steak
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. pepper
1/2 tsp. salt
1/4 tsp. ground ginger
1-16 oz. can tomatoes, undrained, cut-up
2 large greeen pepper, cut into strips

Cut beef into strips. Place in slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low 1 hour longer. Serve over noodles or rice.

Latin Style Chicken

Latin Style Chicken

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon corn oil
15 1/4 ounces whole corn
4 ounces chopped green chilies
1 1/2 teaspoons chili powder
Tortilla chips or hot cooked rice
Cheddar cheese, shredded

Add cubed chicken to skillet and cook until no longer pink, about 5 to
6 minutes. Add corn, tomato sauce, chilies, chili powder and onion
powder. Bring to a boil. Reduce heat, cover, simmer 10 to 12 minutes,
stirring occasionally. Serve over tortilla chips or rice. Sprinkle
with shredded Cheddar cheese. Serves 4.

Drop Sugar Cookies

Drop Sugar Cookies

2 1/2 all-purpose flour
1/2 teaspoon baking soda
¼ teaspoon salt
1 cup butter (I haven't tried with margarine)
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons milk

Preheat oven to 400°F.
Sift together flour, baking soda, and salt. Set aside. In a large
bowl, cream the butter and sugar until fluffy. Beat in egg, vanilla and
almond extracts. Add the flour mixture and beat until smooth. Add in
milk and beat.
Drop by teaspoonful - about 3 inches apart - onto greased baking sheets.
Flatten with bottom of a glass that has been dipped in sugar. Bake for 10 minutes or until edges are lightly browned.
Cool on racks. Makes about 5 dozen.

Peanut Butter Squares

Peanut Butter Squares
Ingredients:
Base: 1/2 cup brown sugar 1/2 cup corn syrup 1 cup peanut butter 1 teaspoon vanilla 1 cup Corn Flakes 2 cups Rice Krispies Caramel Frosting: 1/4 cup butter 1/2 cup brown sugar 2 tablespoons milk or cream 1 cup icing (confectioners') sugar 1 teaspoon vanilla
Directions:
Base: Combine brown sugar and corn syrup. Heat over low heat on stovetop, or in the microwave, until the sugar is melted. Remove from heat and stir in peanut butter and vanilla. Fold in Corn Flakes and Rice Krispies. Press into an 8 inch square pan. Caramel Frosting: Melt butter. Add brown sugar and stir over low heat for 2 minutes. Add milk and cook and stir until it comes to a boil. Remove from heat and add icing sugar. Beat until creamy. Stir in vanilla. Spread icing on top of the base. Cut into squares. Refrigerate.

Pork Chop Casserole

Pork Chop Casserole

6 pork chops (1 inch thick) 5 cups thinly sliced potatoes 1 cup chopped onion 1 can (10 oz.) cream of mushroom soup 1 cup milk 1 teaspoon sage Salt and pepper
Brown pork chops on both sides. In a greased 9 x 13 inch pan, layer half of the potatoes. Top with half of the onions, then the remaining potatoes and onions. Arrange the pork chops on top. Mix mushroom soup, milk, sage, salt and pepper. Pour over the pork chops. Cover and bake at 350 degrees F. for 1 hour. Makes 6 servings.

Scalloped Potatoes

Scalloped Potatoes

cups thinly sliced potatoes 1/2 cup thinly sliced onions 1 can (10 oz.) cream of mushroom soup 1/2 cup milk Salt and pepper Paprika

Layer potatoes and onions in a 1 1/2 quart casserole. Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika. Cover and bake at 375 degrees F. for about 1 hour to 1 hour 15 minutes, until potatoes are cooked. Remove cover for the last 10 minutes. Makes 4 servings.

Olive Garden Breadsticks

Olive Garden Breadsticks

1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

Cheesecake

Cheesecake

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages lowfat cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) container blueberry flavored yogurt

Preheat oven to 375 degrees F (190 degrees C.)

In a large bowl, beat the cream cheese, sugar and vanilla until
smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling
into crust. Bake in the preheated oven for 30 to 40 minutes, or until
filling is set. Refrigerate at least 4 hours before serving.

Mojo Potatoes

Mojo Potatoes

1/2 C. flour
1 tsp. garlic salt
3/4 tsp. pepper
1/4 tsp. celery salt
1/4 tsp. salt
4 medium potatoes, unpeeled but scrubbed
1 egg, beaten
Vegetable oil for frying
Ranch dressing or sour cream, optional

Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick
wedges. Dip potato slices into the beaten egg, then into flour
mixture. Deep fry in hot oil (about 375 degrees) until golden brown,
about 5 to 7 minutes. Serve with dressing or sour cream

Crazy Cake

Crazy Cake
2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water

Preheat oven to 350.

Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan.
Spoon cake mixture on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful--the marshmallow mixture might run. No need to frost

Valentines day

Strawberry Cream Cookies

1 cup butter, softened

1 pkg. (3 ounces) cream

cheese, softened

1 cup sugar

1 egg yolk

3 tsp vanilla

2 1/2 cups flour

Seedless strawberry jam

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in the egg yolk and vanilla. Add the flour. Mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape the dough into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each ball. Fill with about 1/4 teaspoon of the jam. Bake at 350 F for 10-12 minutes or until set. Remove to wire racks to cool. Makes 5 dozen

Upside Down Chocolate Ugly Cake

Upside Down Chocolate Ugly Cake

2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water

Preheat oven to 350.

Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan.
Spoon cake mixture on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful--the marshmallow mixture might run. No need to frost

Butterfinger Lovers Cookies

Butterfinger Lovers Cookies

1-3/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter or margarine, softened
1 egg
3 (2.1-oz.) Butterfinger Candy Bars, coarsely chopped

Preheat oven to 375°

Combine flour, baking soda and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Blueberry Cream Muffins

Blueberry Cream Muffins

4 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups (16 ounces) sour cream

2 cups fresh blueberries

In a mixing bowl, beat eggs. Gradually add sugar. While beating,

Slowly pour in oil; add vanilla. Combine dry ingredients; add

Alternately with the sour cream to the egg mixture. Gently fold in

Blueberries. Spoon into greased muffin tins. Bake at 400° for 20

Minutes.

Yield: 24 muffins.

White Chocolate Cookie Bars

Can decorate for any time,,I am making these for Valentines day

White Chocolate Cookie Bars

1 roll (16.5 oz.) refrigerated sugar cookies

1-1/2 cups white chocolate chunks or white vanilla baking chips,

Divided

1 1/2 cups flaked coconut

1 cup slivered almonds

1 can (14 oz.) sweetened condensed milk (not evaporated)

1 tsp oil

Heat oven to 350º F (175º C)

Grease 13x9" pan.

In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Sprinkle with 1 cup white chocolate chunks; press firmly into dough. Sprinkle with coconut and almonds; drizzle with condensed milk.

Bake 20 - 30 minutes or until edges are golden brown and top is lightly browned. Cool completely, about 1 hour.

In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and oil. Microwave on High 45 seconds. Stir until smooth. If necessary, microwave 15 seconds more. Drizzle over bars.

Blueberry Breakfast Rolls

Blueberry Breakfast Rolls

1 (8-count) package refrigerated cinnamon rolls

1 (8-ounce) package frozen blueberries, thawed and drained

1/2 cup blueberry preserves

1/2 cup chopped pecans

Lightly grease 16 large, Texas-size muffin tin cups.

Cut each cinnamon roll in half; with cut side up, press down in center and slightly up side of muffin tin cup.

Fold berries into preserves and spoon evenly over rolls in pan. Sprinkle pecans on top.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Cool to warm and frost with powdered sugar frosting (11/2 cups powdered sugar and 2 tablespoons milk).

Sweetheart Cookies

Sweetheart Cookies

3/4 cup butter, softened

1/2 cup sugar

1 egg yolk

1 1/2 cups flour

2 tbsp raspberry or strawberry

preserves

Confectioners' sugar, optional

In a bowl, cream the butter and sugar. Add the egg yolk. Mix well. Stir in the flour by hand. On a lightly floured surface, gently knead the dough for 2-3 minutes or until thoroughly combined. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with 1/4 teaspoon of preserves. Bake at 350 F for 13-15 minutes or until the edges are lightly browned. Remove to wire racks. Dust the warm cookies with confectioners' sugar if desired. Cool completely. Makes about 2 dozen

Taco Twist Casserole

Taco Twist Casserole

1 lb ground beef
1 pkg taco seasoning mix
1 can (15 oz.) tomato sauce
1/4 cup green pepper, chopped
3 cups rotini pasta, cooked, drained
1 cup cheddar cheese, shredded, divided
1/2 cup sour cream


Heat oven to 350º F. (175º C)

Brown beef and drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine with cooked macaroni, 1/2 cup cheese and sour cream; dump into baking pan. Top with remaining cheese.

Bake for 30 minutes.

Makes 6 servings.

Apple Pie in a Goblet

Apple Pie in a Goblet

3 large tart apples, peeled and coarsely chopped
1/4 cup sugar
1/4 cup water
3/4 t. ground cinnamon
1/4 t. ground nutmeg
12 shortbread cookies, crushed
2 cups vanilla ice cream
Whipped cream

In a large pan, combine the apples, sugar, water, cinnamon and nutmeg. Bring to a boil.

Reduce heat, cover and simmer for 10 minutes or until apples are tender. Uncover; cook 9 to 11 minutes longer or until most of the liquid has evaporated. Remove form the heat.

In each of four goblets or parfait glasses, layer 1 T. cookie crumbs, 1/2 cup ice cream and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve at once.

Serves 4

Sage Crusted Pork Tenderloin

This is on this weekends menu


Sage Crusted Pork Tenderloin

2 pork tenderloins (about 1 lb. each)
2 tbsp. Dijoin-style mustard
1/2 c unseasoned breadcrumbs
1 tsp. dried sage
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. olive oil

Preheat oven to 425 degrees. Coat shallow baking dish with nonstick
cooking spray. Rub each tenderloin with 1 tablespoon mustard.

In shallow dish or pie plate, combine breadcrumbs, sage, salt and
pepper. Roll each tenderloin in mixture to coat.

Place pork in baking dish; drizzle with olive oi. Bake 35-40
minutes, turning halfway through, until instant-read thermometer
registers 160 degrees. Let pork stand 5 minutes vefore carving.

OK OK

Yes I'm on a lemon kick, ,,just the smell makes me perk up , and the taste mm so good
Enjoy

Lemon Sticky Buns

Lemon Sticky Buns

1 pound frozen bread dough, thawed
1/2 cup sugar
1/3 cup light corn syrup
1/4 cup butter
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons butter, softened
1/4 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

In a saucepan, combine 1/2 cup sugar, corn syrup, butter, lemon
peel, lemon juice. Cook and stir just until sugar dissolves and
mixture boils. Pour into prepared 13 x 9" pan. On a lightly floured
surface, roll dough to 16 x 8" rectangle. Brush with 2 tablespoons
butter.

In a mixing bowl, combine remaining sugar, nutmeg, and cinnamon.
Sprinkle over dough.

Beginning with long side, roll up jelly-roll fashion and seal edge.
Cut into 16-1" slices. Place, cut side down, atop sugar mixture in
pan. Cover and let rise in a warm place until nearly double in size
(30 to 45 minutes).

Bake in 375ºF oven for 25 minutes. Remove from oven and immediately
loosen sides and turn onto wire rack.

Sour Cream Corn

Sour Cream Corn

Corn
sour cream
fresh snipped dill

Cook corn to tender-crisp stage in boiling, salted water. Drain and
add sour cream and fresh dill, to taste; mix well. Serve immediately.

Lemon Cream Cake

Lemon Cream Cake

Cake:

1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:

1/4 cup lemon juice
1/3 cup sugar

Cake:

Preheat oven to 350 degrees F.

In large beater bowl beat cream cheese and butter. Beat in the sugar
until light and fluffy, about 5 minutes. Add eggs and beat until
thoroughly blended.

Add lemon rind, flour, baking powder, salt and milk. Blend at low
speed just until thoroughly combined.

Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55
minutes. Insert a toothpick or cake tester in the centre to test for
doneness - it should come out clean. Do not underbake.

Glaze:

Combine lemon juice and sugar. Pour over the hot cake, allowing it
to run down the edges between the cake and pan.

Cool cake in the pan for 10 minutes. Run a knife around the edges, place a
cake plate over top of the pan. Turn the plate and pan over, and carefully
remove the pan, so that the cake is sitting on the plate. Cool thoroughly.

It's cold

Well it has been very cold for us here in my part of Texas,Today we are supposed to hit 54,we do have some beautiful sunshine.And I am already thinking Crawfish Boils and Bar-b-q's with family and friends.And with such a beautiful day I am getting a touch of spring fever.Just 2 days ago I was freeking out because the water lines in my house were froze (first and LAST time that will happen)Spring and then Hurricane weather will be here before we know it.And I hope this is a safe year for everyone.
peggy

Lemonade Jello Salad

Lemonade Jello Salad

1 (6 ounce) pkg. lemon Jello
3 cups boiling water
1 (6 ounce) can frozen lemonade
1 (8 ounce.) carton Cool Whip

Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like. Fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.

Chocolate Brownie Cookies

Chocolate Brownie Cookies

1/2 cup sugar

1 egg

2 tbsp canola oil

1 square (1 oz.) unsweetened

chocolate, melted and cooled

1/2 tsp vanilla

1/2 cup flour

1/2 tsp baking powder

1/8 tsp salt

Confectioners' sugar

In a bowl, beat the sugar, egg, oil, chocolate, and vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture. Chill for at least 2 hours. Shape the dough into 1-inch balls. Roll in the confectioners' sugar. Place 2 inches apart on lightly greased baking sheets. Bake at 350 F for 10-12 minutes or until set. Remove to wire racks. Makes about 1 dozen cookies

Easy Chicken Tacos

Easy Chicken Tacos

1 pound boneless, skinless chicken breasts
1 envelope taco seasoning
1 cup chicken broth

Combine ingredients in crockpot; cook on LOW for 6 to 8 hours.

Remove chicken from crockpot and shred with a fork. Spoon a bit of the juice over chicken if desired.

Serve on warmed tortillas with salsa, sour cream, black olives, lettuce, tomatoes, etc

Mustard for a sore throat

Mustard can be used to treat and cure a sore throat. To use
mustard for sore throats combine mustard, the juice of one
half of a fresh lemon, one tablespoon of salt, one table-
spoon of honey, and one half cup of boiling water. Mix the
ingredients thoroughly. Let the mixture set for 15 minutes.
Gargle your throat. This will cure a sore throat in three
days. For added benefit, put one cap of mouthwash into the
mix before gargling.

Sour Cream Oven Doughnuts

Sour Cream Oven Doughnuts

2 cups Bisquick
1 teaspoon nutmeg
1/2 cup sour cream
1/2 cup sugar
3 tablespoons butter or margarine, melted
1/4 cup sugar
1/4 teaspoon cinnamon
1 egg
1 teaspoon cinnamon

Heat oven to 425 degrees.

Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, sour cream and egg until soft dough forms.

Gently smooth dough into ball on floured board. Knead 10 times. Roll
dough 1/2" thick. Cut with floured doughnut cutter. Lift doughnuts
carefully with spatula and place about 2 inches apart on ungreased
cookie sheet. Bake until golden brown, about 8 minutes.

Mix remaining sugar and cinnamon. Immediately brush entire doughnut
with melted butter, dip in sugar mixture, coating all sides. Served
warm.

10 to 12 doughnuts

Tomato Basil Squares

Tomato Basil Squares

One recipe for a pizza crust, or you can buy a 10 oz. refrigerated one in a can
2 cups shredded mozzarella cheese, divided, 8 oz
1/4 cup fresh Parmesan cheese, grated, 1 oz
2 T. fresh basil leaves, snipped, or use 2 t. dried
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum (Roma) tomatoes, thinly sliced

Preheat oven to 375. Roll out pizza crust to 11 x 14 inches on a cookie sheet. Sprinkle with 1 cup mozzarella. Arrange tomatoes in single layer over mozzarella. In a bowl, mix mayonnaise, remaining cheeses, garlic and basil. Mix well. Spread mixture over tomatoes evenly and bake for 15 to 20 minutes or until top is golden brown and bubbly. Cut with a pizza cutter into squares and serve. Serves 3 to 6. This comes out beautifully if you bake it on a pizza or baking stone.

Oreo Buster Bars

Oreo Buster Bars

1 package Oreo cookies, crushed
1 stick margarine, melted
1/2 gallon softened ice cream
1 (12 ounce) jar hot fudge sauce
1 (11 ounce) package salted peanuts
1 (9 ounce) carton Cool Whip

Mix oreos and margarine (reserving 1 cup for topping). Press remainder
into 9x13 inch pan. Spread with ice cream. Freeze. Put fudge sauce on
top and sprinkle with peanuts. Spread cool whip on top and sprinkle
reserved cookie crumbs on top. Refreeze. Remove from freezer 10 minutes before serving.

Pretzel Bark

Pretzel Bark

1 cup chopped pretzels
1/3 cup chopped pecans
12 squares semi-sweet chocolate, melted

stir nuts and pretzels into melted chocolate, spread onto waxed paper covered baking pan. Refrigerate until firm, break into pieces.

Fluffy Marshmallow Cheesecake

Fluffy Marshmallow Cheesecake

16 whole graham crackers, crushed
4 tablespoons sugar
1/4 cup (1/2 stick) margarine or butter, room temperature
3/4 pound marshmallows
3/4 cup milk
2 packages (8 ounces each) cream cheese, room temperature
1 pint whipping cream

To make crust: Combine graham cracker crumbs, sugar and margarine
in bowl and mix until combined. Press onto bottom of 13-by-9-inch
pan.

For filling: Melt marshmallows in milk over low heat. Remove from
heat and transfer to large bowl. Add cream cheese and beat until
smooth. Set aside to cool.

In another bowl, beat whipping cream until stiff. Gently fold
into cooled marshmallow mixture and pour over crust. Refrigerate
over night.

This recipe makes 16 to 20 pieces.

S`MORE COOKIES

S`MORE COOKIES


20 vanilla wafers
10 large marshmallow
1 10-oz package semisweet chocolate chips

PREPARATION: 1.Place half a marshmallow on each wafer (sticky side down). Place wafers on a cookie sheet and bake at 350°F for 5 minutes until marshmallows begin to melt but not brown. Remove cookies and let cool slightly.
2. Melt chocolate chips in a medium saucepan over medium heat, stirring occasionally.
3. Dip top of cookies in melted chocolate and place on cookie sheet, covered with wax paper. Place in fridge to harden chocolate. Yields 20 cookies. Enjoy!

PEACH COBBLER IN A MUG

PEACH COBBLER IN A MUG

1 tablespoon butter
2 tablespoons sugar
2 tablespoons flour
1 tablespoon instant nonfat dry milk
1/8 teaspoon baking powder
1/8 teaspoon cinnamon
Dash salt
1 snack-sized container (4 ounces) diced peaches, well drained

Microwave butter in mug until melted, about 20 seconds on high. Add sugar, flour, dry milk, baking powder, cinnamon, salt and 2 tablespoons water to cup. Stir with fork until well blended, then add peaches on top of batter. Do not stir. Reduce microwave power to 70 percent. Cook for two minutes, then let stand in microwave one minute. Remove from oven, let stand until cool enough to eat.