Cherry Cheesecake Turnovers

Cherry Cheesecake Turnovers

1 sheet frozen puff pastry from a 17.3 oz. pkg. thawed
1/2 cup cream cheese, softened, about 4 oz
3 T. sugar
1/2 cup cherry pie filling
1 egg, lightly beaten with 1 T. water

Heat oven to 425. Roll out pastry sheet into a 12 inch square on lightly floured surface. Cut into 4 squares. In small bowl, mix cream cheese and sugar. Blend together with spatula. Put 1 1/2 T. of the cream cheese mixture in the center of each square. Top with 2 T. pie filling. Brush edge of each square with water. Fold each square in half to form a triangle. Press edges together firmly and then fold them to seal securely. Place turnovers on greased baking sheet. With sharp knife, cut 3 small slits in top of each turnover and brush with egg. Bake until puffed and golden, 12 to 15 minutes. Cool on pan at least 5 minutes before serving. makes 4 servings
You may use blueberry pie filling instead of cherry for blueberry turnovers.

Blue Ambrosia

Blue Ambrosia

1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes, halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut

Drain pineapple, then combine with rest of ingredients in a bowl. Chill at least one hour. Add coconut just before serving.

Makes 6 servings

Easy Does It

Easy Does It

6 Chicken breasts
1 can Whole cranberry sauce
1 Bottle Heinz cocktail sauce
1 pk Lipton's onion soup mix

Put the chicken in a casserole dish. Mix Cranberry sauce, cocktail sauce and onion soup mix Pour over chicken Bake covered for about an hour

Campfire Marshmallow Bananas

Campfire Marshmallow Bananas

4 ripe bananas, unpeeled
1 Tbs. plus 1 tsp. mini marshmallows
aluminum foil

With the peel on, cut each banana down the middle. Stuff with
marshmallows. Wrap tightly in aluminum foil and place on hot coals for
5 - 7 minutes, or until marshmallows completely melt, turning
frequently.

Mexican S'mores

Mexican S'mores

10 inch flour tortilas
Mini marshmallows (about 2 Tablespoons for each one)
Mini Chocolate Chips (about 1 1/2 Tablespoons for each one)
Peanut Butter
Aluminum foil
Spread each tortilla with peanut butter. Sprinkle a line of marshmallows follows by a line of chocolate chips. Fold over sides and crimp to seal. Roll up tightly and wrap in aluminum foil. To heat, bake in a 350 oven for about ten minutes or place over hot coals or at edge of fire until heated through and marshmallows are melted. Allow to sit for a few minutes to cool before eating.

Texas Coleslaw

Texas Coleslaw

1	bag (16 ounces) coleslaw mix
1/2	cup chopped fresh cilantro
2	cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4	cup vegetable oil
3	tablespoons lime or lemon juice
3/4	teaspoon ground cumin
1/2	teaspoon salt

	Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
	Cover and refrigerate 1 to 2 hours to blend flavors.

Corn Bread Cabbage Casserole

Corn Bread Cabbage Casserole

5 cups coarsely chopped cabbage
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1/2 cup chopped yellow sweet pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
4 cups prepared crumbled corn bread

In a medium saucepan cook cabbage, covered, in a small amount of boiling, lightly salted water for 5 minutes. Drain and set aside.

In the same pan melt margarine or butter. Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in sweet pepper, cheese, and onion. Stir until cheese is melted. Remove from heat.

Place 3 cups of the corn bread in a 2-quart casserole. Top with cabbage, sauce, and remaining corn bread. Bake, uncovered, in a 375º oven 30 to 35 minutes or until heated through.

Serves 8.

Blue Ribbon Strawberry Cake

Blue Ribbon Strawberry Cake

1 (18.25-ounce) package yellow cake mix
1 quart strawberries, hulled and sliced
1/2 cup granulated sugar
1 (16-ounce) container frozen whipped dessert topping, thawed
1 (14-ounce) can sweetened condensed milk

Bake cake according to package directions. Punch holes in cake with a fork or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over warm cake. Cool completely on a wire rack.
Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread on top of strawberries. Chill for at least 2 hours before serving.

Sweet Blueberry Drop Biscuits

Sweet Blueberry Drop Biscuits

Makes 12 biscuits.

Nonstick cooking spray

2 cups self-rising flour

1/3 cup sugar

1/4 cup chilled shortening

2/3 to 3/4 cup buttermilk or milk

1 cup fresh or frozen blue-berries, thawed and drained

1. Heat oven to 500 degrees. Spray baking sheet with nonstick cooking spray.

2. Combine flour and sugar in bowl. Cut in shortening until lumps are the

size of peas. Blend in just enough buttermilk with a fork until dough leaves

sides of bowl. Gently stir in blueberries.

3. Drop dough by rounded tablespoonfuls onto baking sheet 1 to 2 inches

apart. Bake 8 to 10 minutes or until golden brown. Serve with butter.

Almond Chocolate Spread

Almond Chocolate Spread

1/4 cup (60 ml) ricotta cheese
4 tsp (20 ml) cocoa powder
2 tsp (10 ml) sugar, or more to taste
1/4 tsp (1 ml) almond extract

Combine all ingredients and mix until smooth. Spread on bread, toast, rolls, or
muffins. Makes about 1/4 cup

Sinful Strawberry Cake

Sinful Strawberry Cake

1 box of strawberry cake mix and ingredients to make cake as directed
1 box instant vanilla pudding
1 cup milk
8 oz. cream cheese
Cool Whip
container of strawberry glaze
About half a quart of fresh, ripe strawberries

Make a strawberry cake mix according to box.
Bake in a 9X13 pan and cool.

Mix together:
1- 8 oz cream cheese (softened )
1 box instant vanilla pudding
1 cup milk
1/2 of a big Cool Whip

Beat till creamy. Spread over cooled cake.
Over the above layer, spread a bag or container of strawberry glaze.
Slice fresh strawberries on top of glaze.Top with remaining Cool whip. Garnish with strawberries on top.
Chill.

This must be kept in the refrigerator and is better the second day.

Blueberry Swizzle Cake

Blueberry Swizzle Cake

1 cup light brown sugar
1 cup flour
1 1/2 tablespoon cinnamon
1 teaspoon salt
1/2 cup butter
1/2 cup chopped pecans
1 package white cake mix (1 lb. 2 ozs.)
1 1/2 cup blueberries

Mix well sugar, flour, cinnamon, salt, and butter. Add pecans and
blend thoroughly.
Prepare cake mix per instructions. Sprinkle 1/2 sugar mixture over
bottom of greased 13x9 baking pan. Spread cake batter evenly over
sugar mixture. Sprinkle blueberries and rest of sugar mix over cake
batter. Use knife to fold blueberries and sugar mix into cake batter
for a ripple effect. Bake at 350 for about 40 minutes or until
toothpick comes out clean. Let cool. Cut into squares.

Sofrito

Sofrito

1 T. olive oil
1 onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced

Add the olive oil to sauté pan an place over medium heat. When hot, add onion and cook 4 to 6 minutes or until onion turns clear. Add peppers and garlic. Cook for another 4 to 6 minutes or until soft. This aromatic is used for soup, sauces, rubs for meats and poultry and also for frying rice.

Strawberry Creme Twinkies

Strawberry Creme Twinkies

1 box Twinkies, split lengthwise
1 large box instant Jell-O vanilla pudding
2 1/2 cups milk
1 large box frozen sweetened strawberries, thawed
1 (12-oz.) container Cool Whip, thawed

Layer Twinkies, cut side up, in 9x13-inch pan. Spoon strawberries
evenly over top of Twinkies. Mix milk with vanilla pudding until it
starts to thicken. Spread over strawberries. Frost with Cool Whip.

Cover and chill at least 1 hour

Alarm Bell Peppers

Alarm Bell Peppers

6 lg. bell pepper
1 lb. hamburger
1/2 lb. sausage
1 cup chopped onions
1 cup cooked rice
3 cups tomato sauce
2 cups shredded mozzarella cheese
1 t. pepper

Cut off top of Pepper and clean out membrane, removing all seeds. Rinse peppers thoroughly. Cook rice as pkg. directs and set aside. Cook hamburger, onions and sausage until brown. Stir occasionally. Stir in rice. Add black pepper and 2 cups of tomato sauce. Stuff each pepper with mixture. Put upright in baking dish. Pour remaining 2 cups tomato sauce over peppers and sprinkle cheese on top. Cover and cook for 30 minutes at 350.

Peanut Butter Fluff

Peanut Butter Fluff

Base

2 cups graham cracker crumbs
1 cup peanut butter
1 cup powdered sugar

Mix well together; press mixture in bottom of 9 x 13 pan.

Filling

Prepare 1 large or 2 small boxes of vanilla instant pudding as directed on box. Pour over crust.

Cover with Cool Whip. Refrigerate until ready to serve.

Cherry Mallow Dessert

Cherry Mallow Dessert

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 can (21 ounces) cherry pie filling
3 cups miniature marshmallows
1 cup heavy whipping cream, whipped

Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely.
Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours. Yield: 9 servings.

Baked Maple French Toast

Baked Maple French Toast

Serves 4

8 slices white bread
3 Tablespoons butter - melted
1/2 cup pure maple syrup
1/2 cup milk
2 large eggs - separated
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
powdered sugar for dusting
Preheat oven to 325 degrees.

Cut each bread slice in half diagonally. Brush each piece (both sides) with butter. Place on a cookie sheet and bake 10 minutes. Remove bread from oven.
Increase oven temperature to 350 degrees. Arrange bread pieces side-by-side in a lightly greased 9x9 inch baking dish. In a medium bowl, combine the egg yolks, maple syrup, vanilla, cinnamon, nutmeg and salt. Mix well. In a seperate metal or glass bowl, beat the egg whites until soft peaks form. Fold yolk mixture into the egg whites. Pour combined mixture over the pieces of bread in the baking pan. Bake about 25 minutes until golden brown. To serve, sprinkle with powdered sugar and serve with butter and syrup.

Blackberry Dumplings

Blackberry Dumplings

1 quart blackberry, rinsed
1 cup water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract

Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup milk

Mix berries, water, 1 cup sugar, 1/4 t salt and lemon in large, wide saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. For dumplings: Combine flour, 1 T sugar, baking powder, 1/4 t salt, nutmeg and milk. Stir until mixed. Drop by TBS into berry mixture. Cover tightly and simmer 15 minutes. Serve in bowls with a dollop of whipped cream.

Caramel Popcorn Bars

Caramel Popcorn Bars

Wrap these bars individually in plastic wrap, and pack them to take to a sporting event. You?ll be ready when the munchies hit!


1 bag (3.5 oz) microwave popcorn (any variety), popped
1 cup coarsely crushed peanut brittle (6 oz)
1 bag (14 oz) caramels
1 tablespoon water
1/4 teaspoon vanilla

Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn.

In large bowl, mix popcorn and peanut brittle. In 4-cup microwavable measuring cup, microwave caramels and water uncovered on High 2 to 4 minutes, stirring every minute, until smooth. Stir in vanilla.

Pour over popcorn mixture; toss until evenly coated. Press in pan with buttered hands. Let stand about 30 minutes or until set. For 24 bars, cut into 6 rows by 4 rows with wet knife.