1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese
4 skinless, boneless chicken breast halves - cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 (15 ounce) can corn
Wednesday, August 24, 2011
Country Chicken Casserole Recipe
Country Chicken Casserole Recipe
3 cups shredded hash brown potatoes
Preheat oven to 375°F.
Stir hash browns and 1/2 of the onions together in a 9x13" baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes. Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
FANTASTIC SUMMER DESSERT
FANTASTIC SUMMER DESSERT
1 Jiffy cake mix (yellow)
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut
Make cake according to directions. Use 9 x 13 inch pan. Bake carefully
until toothpick comes out clean. Cool. Make pudding according to
directions, beat in softened cream cheese. Spread over cake. Spoon
drained pineapple over pudding. Frost with Cool Whip and top with nuts
or coconut or leave plain. Keep refrigerated and covered.
1 Jiffy cake mix (yellow)
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut
Make cake according to directions. Use 9 x 13 inch pan. Bake carefully
until toothpick comes out clean. Cool. Make pudding according to
directions, beat in softened cream cheese. Spread over cake. Spoon
drained pineapple over pudding. Frost with Cool Whip and top with nuts
or coconut or leave plain. Keep refrigerated and covered.
SUPER SUMMER DESSERT
SUPER SUMMER DESSERT
1 sm. can pineapple chunks with 1 can fruit cocktail with sauce
2 sliced bananas
Stir together and sprinkled package of Jello vanilla INSTANT pudding
mix. Stir well and you can decorate with cookies and top with Cool Whip
1 sm. can pineapple chunks with 1 can fruit cocktail with sauce
2 sliced bananas
Stir together and sprinkled package of Jello vanilla INSTANT pudding
mix. Stir well and you can decorate with cookies and top with Cool Whip
Slow Cooked Saturday Chicken
Slow Cooked Saturday Chicken
6 to 8 chicken pieces
1 cup evaporated milk
1 can cream of mushroom soup
Salt and pepper to taste
Paprika to taste
Place chicken in your slow cooker. Mix together milk with soup.
Pour over chicken. Sprinkle with salt, pepper and paprika. Cover
and cook on low for 8 hours.
6 to 8 chicken pieces
1 cup evaporated milk
1 can cream of mushroom soup
Salt and pepper to taste
Paprika to taste
Place chicken in your slow cooker. Mix together milk with soup.
Pour over chicken. Sprinkle with salt, pepper and paprika. Cover
and cook on low for 8 hours.
YooHoo Ice Cream
YooHoo Ice Cream
* 64 ounces Yoohoo (can use 1/2 gallon chocolate milk instead)
* 2-14 ounce cans Sweetened Condensed Milk
In a very large bowl, stir together yoo-hoo and sweetened condensed milk with a whisk until well combined. Place mixture in the canister of your ice cream maker and freeze according to your ice cream freezer’s directions.
*You’ll need ice cream salt (sometimes called rock salt) and ice also. Use these according to the directions that come with your ice cream maker. If you are using a countertop ice cream maker that doesn’t need these, you will likely have to divide your mixture up and freeze in batches so it will all fit.
* 64 ounces Yoohoo (can use 1/2 gallon chocolate milk instead)
* 2-14 ounce cans Sweetened Condensed Milk
In a very large bowl, stir together yoo-hoo and sweetened condensed milk with a whisk until well combined. Place mixture in the canister of your ice cream maker and freeze according to your ice cream freezer’s directions.
*You’ll need ice cream salt (sometimes called rock salt) and ice also. Use these according to the directions that come with your ice cream maker. If you are using a countertop ice cream maker that doesn’t need these, you will likely have to divide your mixture up and freeze in batches so it will all fit.
Apple Caramel Dip
Apple Caramel Dip
1 bag caramels
1 stick butter
1 can sweetened condensed milk
Apples, sliced
Melt caramels and butter together. Add sweetened condensed milk and
blend until smooth. Dip apples into caramel mixture. Other fruits may
be used to dip in caramel dip
1 bag caramels
1 stick butter
1 can sweetened condensed milk
Apples, sliced
Melt caramels and butter together. Add sweetened condensed milk and
blend until smooth. Dip apples into caramel mixture. Other fruits may
be used to dip in caramel dip
Coffee and Tea Mix Recipes
Here is a CHRISTmas gift idea for ya
Coffee and Tea Mix Recipes
Mix any of the recipes and place in a pretty jar with a fabric decorated lid. Include a mug or tea cup.
To prepare the following coffee recipes: mix in food processor or blender until you have a fine powder.
For all the coffee recipes except the cafe' au lait, use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
BAVARIAN MINT
2/3 cup instant coffee
1 cup sugar
1 teaspoon dried mint leaves , finely crushed
2/3 cup nondairy creamer
CAFE' L'ORANGE
2/3 cup instant coffee
1 cup sugar
1 teaspoon dried crushed orange peel
1/4 teaspoon cinnamon
CAFE' MOCHA
2/3 cup instant coffee
3 Tablespoons unsweetened cocoa
1 1/3 cups sugar
1 cup nondairy creamer
1/4 cup nonfat dry milk
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
TOFFEE COFFEE
1 cup instant coffee
1 cup nondairy creamer
1 cup brown sugar
CAFE' VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 teaspoon cinnamon
CAFE' ORANGE CAPPUCCINO
1 cup instant coffee
1 1/2 cups sugar
2 cups nonfat dry milk
1 teaspoon dry orange peel
SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 teaspoon cocoa powder
CAFE' VIENNA MIX
1 cup instant coffee
1 cup sugar
2 teaspoon cinnamon
1 1/2 cups nondairy creamer
1 1/2 cups nonfat dry milk
4 Tablespoons cocoa
CAFE' AU LAIT
1 11 oz jar nondairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee
dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe' au lait)
NIGHT CAP COFFEE
2/3 cup nondairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Use one heaping Tablespoon to 1 cup hot water.
CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk mix
1/2 teaspoon cinnamon
RASPBERRY COCOA MIX
3 cups instant hot cocoa powder
1 pkg. unsweetened raspberry Kool-aid (0.13 oz size)
Use 2 heaping Tablespoons to 1 cup hot water.
FORGET-ME-NOT TEA (hot or cold)
1 15 oz jar orange tang-type mix
1 cup sugar
1 cup unsweetened tea mix
1/2 cup sweetened lemonade mix
1 package cherry Kool-aid (0.14 oz, unsweetened)
2 teaspoon ground cinnamon
1 teaspoon nutmeg
To serve, stir 2 heaping Tablespoons tea mix into 8 oz. hot or cold water.
RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg. lemonade, unsweetened powder
1 cup sugar
1 Tablespoon nutmeg
1 Tablespoons allspice
1 Tablespoons cinnamon
Mix all ingredients together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water. (can use a shot of whiskey or spirits for hot toddy.)
Coffee and Tea Mix Recipes
Mix any of the recipes and place in a pretty jar with a fabric decorated lid. Include a mug or tea cup.
To prepare the following coffee recipes: mix in food processor or blender until you have a fine powder.
For all the coffee recipes except the cafe' au lait, use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
BAVARIAN MINT
2/3 cup instant coffee
1 cup sugar
1 teaspoon dried mint leaves , finely crushed
2/3 cup nondairy creamer
CAFE' L'ORANGE
2/3 cup instant coffee
1 cup sugar
1 teaspoon dried crushed orange peel
1/4 teaspoon cinnamon
CAFE' MOCHA
2/3 cup instant coffee
3 Tablespoons unsweetened cocoa
1 1/3 cups sugar
1 cup nondairy creamer
1/4 cup nonfat dry milk
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
TOFFEE COFFEE
1 cup instant coffee
1 cup nondairy creamer
1 cup brown sugar
CAFE' VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 teaspoon cinnamon
CAFE' ORANGE CAPPUCCINO
1 cup instant coffee
1 1/2 cups sugar
2 cups nonfat dry milk
1 teaspoon dry orange peel
SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 teaspoon cocoa powder
CAFE' VIENNA MIX
1 cup instant coffee
1 cup sugar
2 teaspoon cinnamon
1 1/2 cups nondairy creamer
1 1/2 cups nonfat dry milk
4 Tablespoons cocoa
CAFE' AU LAIT
1 11 oz jar nondairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee
dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe' au lait)
NIGHT CAP COFFEE
2/3 cup nondairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Use one heaping Tablespoon to 1 cup hot water.
CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk mix
1/2 teaspoon cinnamon
RASPBERRY COCOA MIX
3 cups instant hot cocoa powder
1 pkg. unsweetened raspberry Kool-aid (0.13 oz size)
Use 2 heaping Tablespoons to 1 cup hot water.
FORGET-ME-NOT TEA (hot or cold)
1 15 oz jar orange tang-type mix
1 cup sugar
1 cup unsweetened tea mix
1/2 cup sweetened lemonade mix
1 package cherry Kool-aid (0.14 oz, unsweetened)
2 teaspoon ground cinnamon
1 teaspoon nutmeg
To serve, stir 2 heaping Tablespoons tea mix into 8 oz. hot or cold water.
RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg. lemonade, unsweetened powder
1 cup sugar
1 Tablespoon nutmeg
1 Tablespoons allspice
1 Tablespoons cinnamon
Mix all ingredients together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water. (can use a shot of whiskey or spirits for hot toddy.)
Chiquita Fajitas
Chiquita Fajitas
1/2 cup butter
6 (8 inch) flour tortillas
8 large ripe bananas, sliced
6 T. light brown sugar
1 1/2 t. cinnamon
8 oz. caramel sauce
Whipped cream topping
1/3 cup finely chopped pecans
Preheat oven to 350. Melt butter in skillet over medium low heat. Remove from heat. Dip each tortilla in butter. Arrange bananas in single row in center of each tortilla. Sprinkle each row of bananas with 1 T. brown sugar and drizzle with remaining butter. Sprinkle with cinnamon. Fold over each side of the tortilla to enclose the bananas and put seam side down on greased baking sheet. Repeat process with the remaining tortillas. Bake for 10 to 15 minutes or until light golden brown. Warm the caramel sauce in pan until of pouring consistency. Drizzle part of the sauce onto 6 plates. Slice tortillas diagonally and arrange in the sauce. Drizzle with the remaining sauce and top with whipped cream topping. Sprinkle with the pecans.
1/2 cup butter
6 (8 inch) flour tortillas
8 large ripe bananas, sliced
6 T. light brown sugar
1 1/2 t. cinnamon
8 oz. caramel sauce
Whipped cream topping
1/3 cup finely chopped pecans
Preheat oven to 350. Melt butter in skillet over medium low heat. Remove from heat. Dip each tortilla in butter. Arrange bananas in single row in center of each tortilla. Sprinkle each row of bananas with 1 T. brown sugar and drizzle with remaining butter. Sprinkle with cinnamon. Fold over each side of the tortilla to enclose the bananas and put seam side down on greased baking sheet. Repeat process with the remaining tortillas. Bake for 10 to 15 minutes or until light golden brown. Warm the caramel sauce in pan until of pouring consistency. Drizzle part of the sauce onto 6 plates. Slice tortillas diagonally and arrange in the sauce. Drizzle with the remaining sauce and top with whipped cream topping. Sprinkle with the pecans.
Pineapple Lemonade Cooler
Pineapple Lemonade Cooler
1 envelope lemonade or pink lemonade flavor drink mix
2 cups cold water
2 cups cold pineapple juice
1 bottle (1 liter size) cold club soda or seltzer
Ice cubes
Measure drink mix (dry) into cap just to 2-quart line. Place in large
plastic or glass pitcher. Add water and pineapple juice; stir to
dissolve. Refrigerate until ready to serve.
Stir in club soda just before serving. Serve over ice.
1 envelope lemonade or pink lemonade flavor drink mix
2 cups cold water
2 cups cold pineapple juice
1 bottle (1 liter size) cold club soda or seltzer
Ice cubes
Measure drink mix (dry) into cap just to 2-quart line. Place in large
plastic or glass pitcher. Add water and pineapple juice; stir to
dissolve. Refrigerate until ready to serve.
Stir in club soda just before serving. Serve over ice.
Crispy Rice Snacks
Crispy Rice Snacks
Crispy rice cereal treats
4 oz. vanilla flavored candy coating
Red food coloring to tint candy coating, if desired
Lollipop sticks
Cut crisp rice cereal treats into desired shapes. Insert a lollipop stick into each treat. Put on a wire rack over a sheet of wax paper. Melt 4 oz. vanilla flavored candy coating as the package directs. Tint and flavor candy coating to package directions if desired. Drizzle candy coating over cereal treats. Let stand until set.
Crispy rice cereal treats
4 oz. vanilla flavored candy coating
Red food coloring to tint candy coating, if desired
Lollipop sticks
Cut crisp rice cereal treats into desired shapes. Insert a lollipop stick into each treat. Put on a wire rack over a sheet of wax paper. Melt 4 oz. vanilla flavored candy coating as the package directs. Tint and flavor candy coating to package directions if desired. Drizzle candy coating over cereal treats. Let stand until set.
Watermelon Tini Shots
Watermelon Tini Shots
2/3 cup cubed fresh watermelon
2 t. vodka
1 t. sugar or to taste, depends on ripeness of melon
2 t. fresh lemon juice
Watermelon slices
In container of blender, process watermelon until blended. Over a small bowl, press watermelon puree through a fine wire mesh strainer, using the back of a spoon to squeeze out juice. Discard solids. In bowl, put 6 T. watermelon puree, discarding remaining puree. Stir in vodka, sugar and lemon juice, stirring to dissolve sugar. Cover and chill for 30 minutes. Pour into ice shot glasses and serve at once. Garnish with watermelon slices if desired. Makes 4 one oz. servings
2/3 cup cubed fresh watermelon
2 t. vodka
1 t. sugar or to taste, depends on ripeness of melon
2 t. fresh lemon juice
Watermelon slices
In container of blender, process watermelon until blended. Over a small bowl, press watermelon puree through a fine wire mesh strainer, using the back of a spoon to squeeze out juice. Discard solids. In bowl, put 6 T. watermelon puree, discarding remaining puree. Stir in vodka, sugar and lemon juice, stirring to dissolve sugar. Cover and chill for 30 minutes. Pour into ice shot glasses and serve at once. Garnish with watermelon slices if desired. Makes 4 one oz. servings
Tuna Stuffed Peppers
Tuna Stuffed Peppers
1 large can of tuna, drained
1 ripe red bell pepper, sliced in half length ways and hallowed out
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1 tablespoon of lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon of olive oil
In a large bowl, combine the tuna, celery, onion, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled.
When tuna salad is chilled, fill each red pepper half equally. Top with a little ground pepper and garnish with cucumber slices. Goes great with your favorite potato salad.
1 large can of tuna, drained
1 ripe red bell pepper, sliced in half length ways and hallowed out
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1 tablespoon of lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon of olive oil
In a large bowl, combine the tuna, celery, onion, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled.
When tuna salad is chilled, fill each red pepper half equally. Top with a little ground pepper and garnish with cucumber slices. Goes great with your favorite potato salad.
FRESH PEACH REFRIGERATOR DESSERT
FRESH PEACH REFRIGERATOR DESSERT
1 pkg. lemon Jello
3/4 c. boiling water
1/2 c. butter
1 c. sugar
2 eggs, separated
2 c. peeled, diced peaches
3 c. fine vanilla wafer crumbs
1/4 tsp. almond flavoring
9 maraschino cherries
Dissolve gelatin in boiling water. Cool to lukewarm. Cream butter and
3/4 cup sugar until light and fluffy. Beat in egg yolks. Stir in cooled
gelatin and 1 cup crumbs. Add diced peaches and almond flavor. In
separate bowl, beat egg whites until soft peaks form. Gradually add 1/4
cup sugar. Continue beating until stiff. Fold in peach mixture. Sprinkle
1 cup crumbs on bottom of 8 inch square pan. Spoon peach mix over
crumbs. Top with remaining crumbs. Chill at least 6 hours. Cut into
squares. Garnish with peach slices, if desired.
1 pkg. lemon Jello
3/4 c. boiling water
1/2 c. butter
1 c. sugar
2 eggs, separated
2 c. peeled, diced peaches
3 c. fine vanilla wafer crumbs
1/4 tsp. almond flavoring
9 maraschino cherries
Dissolve gelatin in boiling water. Cool to lukewarm. Cream butter and
3/4 cup sugar until light and fluffy. Beat in egg yolks. Stir in cooled
gelatin and 1 cup crumbs. Add diced peaches and almond flavor. In
separate bowl, beat egg whites until soft peaks form. Gradually add 1/4
cup sugar. Continue beating until stiff. Fold in peach mixture. Sprinkle
1 cup crumbs on bottom of 8 inch square pan. Spoon peach mix over
crumbs. Top with remaining crumbs. Chill at least 6 hours. Cut into
squares. Garnish with peach slices, if desired.
Tuesday, August 23, 2011
Milk Chocolate Pie
Milk Chocolate Pie
1 cup milk chocolate chips
1/2 cup milk -- divided
3 ounces cream cheese -- softened
8 fluid ounces Cool Whip -- thawed
1 chocolate wafer pie crust (9 inch)
Milk chocolate kisses -- optional
Whipped topping -- garnish
Melt chocolate chips and 1/4 cup milk in a microwave oven or in a double boiler. Cook until the chips are melted. Stir until smooth.
Beat cream cheese and remaining milk until smooth. Gradually beat in the chocolate mixture. Fold in the whipped topping. Pour into the pie crust.
Freeze pie 4 to 6 hours or overnight. May be frozen up to 3 months. Remove from the freezer 5 to 10 minutes before serving. Grayish with milk chocolate kisses and additional whipped topping, if desired.
1 cup milk chocolate chips
1/2 cup milk -- divided
3 ounces cream cheese -- softened
8 fluid ounces Cool Whip -- thawed
1 chocolate wafer pie crust (9 inch)
Milk chocolate kisses -- optional
Whipped topping -- garnish
Melt chocolate chips and 1/4 cup milk in a microwave oven or in a double boiler. Cook until the chips are melted. Stir until smooth.
Beat cream cheese and remaining milk until smooth. Gradually beat in the chocolate mixture. Fold in the whipped topping. Pour into the pie crust.
Freeze pie 4 to 6 hours or overnight. May be frozen up to 3 months. Remove from the freezer 5 to 10 minutes before serving. Grayish with milk chocolate kisses and additional whipped topping, if desired.
Country Pork with Mushrooms
Country Pork with Mushrooms
This is very good and so easy to make. Just pop it in the
crockpot and forget it. Great flavor.
2 pounds country-style ribs, boneless
1 can cream of mushrooms soup
4 ounces sliced mushrooms
1/4 teaspoon salt
1 envelope mushroom gravy mix
1/8 teaspoon pepper
1/2 teaspoon sweet paprika
2 tablespoons cold water blended with 1 heaping
-- tablespoon all-purpose flour
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn.
This is very good and so easy to make. Just pop it in the
crockpot and forget it. Great flavor.
2 pounds country-style ribs, boneless
1 can cream of mushrooms soup
4 ounces sliced mushrooms
1/4 teaspoon salt
1 envelope mushroom gravy mix
1/8 teaspoon pepper
1/2 teaspoon sweet paprika
2 tablespoons cold water blended with 1 heaping
-- tablespoon all-purpose flour
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn.
Butterscotch Popcorn
Butterscotch Popcorn
1/2 cup popcorn
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts
Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.
Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally.
Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
WESTERN BEANS
WESTERN BEANS
3 lb., 4 oz. of canned baked beans (country style, Boston style, or similar)
1 1/4 pound browned ground beef
1 pkg. dried onion soup mix
1/2 cup water
1 cup ketchup
2 TB. prepared yellow mustard
2 TB white vinegar
Brown ground beef (soy crumbles also work, follow directions on pkg.) Mix all together in a large casserole dish, sprayed with non-stick spray. Bake in a pre-heated 400 degree oven for 30 min. or till hot & bubbly. (Stir 1/2 way through) Can be mixed ahead & refrigerated but bring to room temp for about 30 min. or allow extra baking time. Any leftovers will freeze & reheat very well.
3 lb., 4 oz. of canned baked beans (country style, Boston style, or similar)
1 1/4 pound browned ground beef
1 pkg. dried onion soup mix
1/2 cup water
1 cup ketchup
2 TB. prepared yellow mustard
2 TB white vinegar
Brown ground beef (soy crumbles also work, follow directions on pkg.) Mix all together in a large casserole dish, sprayed with non-stick spray. Bake in a pre-heated 400 degree oven for 30 min. or till hot & bubbly. (Stir 1/2 way through) Can be mixed ahead & refrigerated but bring to room temp for about 30 min. or allow extra baking time. Any leftovers will freeze & reheat very well.
Crispy Treat Balls
Crispy Treat Balls
2 tablespoons butter
3 cups miniature marshmallows
4 cups puffed corn cereal
1/4 cup chopped salted peanuts
Melt butter in large saucepan over low heat; add marshmallows and cook
until melted, stirring constantly. Remove from heat. Add cereal and
peanuts; mix well.
Shape 1/2 cupfuls of the cereal mixture into 12 balls, each about 2
inches in diameter, with butter-greased hands. Place on wax paper-lined
tray; cool.
Makes 12 balls.
2 tablespoons butter
3 cups miniature marshmallows
4 cups puffed corn cereal
1/4 cup chopped salted peanuts
Melt butter in large saucepan over low heat; add marshmallows and cook
until melted, stirring constantly. Remove from heat. Add cereal and
peanuts; mix well.
Shape 1/2 cupfuls of the cereal mixture into 12 balls, each about 2
inches in diameter, with butter-greased hands. Place on wax paper-lined
tray; cool.
Makes 12 balls.
Crispy Peanut Butter Balls
Crispy Peanut Butter Balls
1 cup light corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 cups chunky peanut butter
2 teaspoons vanilla extract
6 cups crispy rice cereal
Aluminum foil
In a saucepan combine light corn syrup, brown sugar and sugar. Cook
exactly 2 minutes over high heat.
Remove from the heat; stir in chunky peanut butter and vanilla. Pour the
mixture over puffed rice cereal in a large mixing bowl. Stir gently to
coat evenly.
Drop by spoonfuls onto a large sheet of aluminum foil and form into
1-inch balls.
Makes 2 dozen
1 cup light corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 cups chunky peanut butter
2 teaspoons vanilla extract
6 cups crispy rice cereal
Aluminum foil
In a saucepan combine light corn syrup, brown sugar and sugar. Cook
exactly 2 minutes over high heat.
Remove from the heat; stir in chunky peanut butter and vanilla. Pour the
mixture over puffed rice cereal in a large mixing bowl. Stir gently to
coat evenly.
Drop by spoonfuls onto a large sheet of aluminum foil and form into
1-inch balls.
Makes 2 dozen
Sausage and Ground Beef Stuffing with Mushrooms and Onions
Sausage and Ground Beef Stuffing with Mushrooms and Onions
1/2 pound ground beef
1/2 pound sausage
2 onions, chopped
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/2 cup butter (1 stick)
1 package herb seasoned stuffing mix (8 oz)
3 eggs, beaten
1 t. sage leaves (or 1/4 t. powdered sage)
Salt and pepper to taste
Chicken broth, about 1 cup
In a skillet, saute ground beef until meat loses its pinkness. Drain and
set
aside. Cut sausage into thin slices, and place in another skillet,
covered with
water. Cover pan and cook for about 20 minutes or until liquid is
evaporated.
Uncover pan and continue cooking sausage, tossing and turning, until
meat is
lightly browned and crumbled. Set aside. In a skillet, saute together
onions,
garlic and mushrooms in butter until onions are soft. In a large bowl,
place
beef, sausage and sauteed vegetables. Add the stuffing mix, beaten eggs,
and
seasonings. Add enough chicken broth to hold stuffing together, not too
dry or
too soggy. Place mixture into a 2 x 12" baker and bake in a 350 oven for
about
30 minutes or until stuffing is set.
1/2 pound ground beef
1/2 pound sausage
2 onions, chopped
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/2 cup butter (1 stick)
1 package herb seasoned stuffing mix (8 oz)
3 eggs, beaten
1 t. sage leaves (or 1/4 t. powdered sage)
Salt and pepper to taste
Chicken broth, about 1 cup
In a skillet, saute ground beef until meat loses its pinkness. Drain and
set
aside. Cut sausage into thin slices, and place in another skillet,
covered with
water. Cover pan and cook for about 20 minutes or until liquid is
evaporated.
Uncover pan and continue cooking sausage, tossing and turning, until
meat is
lightly browned and crumbled. Set aside. In a skillet, saute together
onions,
garlic and mushrooms in butter until onions are soft. In a large bowl,
place
beef, sausage and sauteed vegetables. Add the stuffing mix, beaten eggs,
and
seasonings. Add enough chicken broth to hold stuffing together, not too
dry or
too soggy. Place mixture into a 2 x 12" baker and bake in a 350 oven for
about
30 minutes or until stuffing is set.
Sunny Banana Pie Recipe
Sunny Banana Pie Recipe
1 9" graham cracker crust
2 bananas
1 8-ounce pkg. softened cream cheese
2 c. milk
1 3-ounce pkg. instant vanilla pudding mix
toasted coconut
Slice bananas onto graham cracker crust. Gradually add 1/2 cup milk to softend
cream cheese. Mix until blended. Add pudding and mix in remaining milk. Beat
slowly for 1 minute. Pour into graham cracker crust. Chill for 3 hours. Garnish
with toasted coconut.
1 9" graham cracker crust
2 bananas
1 8-ounce pkg. softened cream cheese
2 c. milk
1 3-ounce pkg. instant vanilla pudding mix
toasted coconut
Slice bananas onto graham cracker crust. Gradually add 1/2 cup milk to softend
cream cheese. Mix until blended. Add pudding and mix in remaining milk. Beat
slowly for 1 minute. Pour into graham cracker crust. Chill for 3 hours. Garnish
with toasted coconut.
Banana S'Mores
Banana S'Mores
3/4 cup graham cracker crumbs
1/2 cup original Bisquick
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
2 medium bananas
2 tablespoons lemon juice
1 1/3 cups milk
1 small box vanilla or chocolate instant pudding
and pie filling mix
3/4 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine
until moistened. Press in bottom of un greased 8-inch square microwavable dish.
Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating
dish 1/2 turn every minute until crust bubbles up slightly and then begins
to flatten. Cool 10 minutes on wire rack.
Peel and slice bananas; dip into lemon juice. Arrange on cooled crust. Beat
milk and pudding mix (dry) with wire whisk or electric mixer on low speed
until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with
chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any
remaining S'Mores.
3/4 cup graham cracker crumbs
1/2 cup original Bisquick
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
2 medium bananas
2 tablespoons lemon juice
1 1/3 cups milk
1 small box vanilla or chocolate instant pudding
and pie filling mix
3/4 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine
until moistened. Press in bottom of un greased 8-inch square microwavable dish.
Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating
dish 1/2 turn every minute until crust bubbles up slightly and then begins
to flatten. Cool 10 minutes on wire rack.
Peel and slice bananas; dip into lemon juice. Arrange on cooled crust. Beat
milk and pudding mix (dry) with wire whisk or electric mixer on low speed
until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with
chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any
remaining S'Mores.
Kickin Meatballs
Kickin Meatballs
1 tablespoon minced garlic
2 teaspoons chopped fresh parsley
1 tablespoon dried basil
2 teaspoons ground cumin
1 tablespoon dried dill weed
1/2 teaspoon black pepper
1/2 cup dry bread crumbs
1 1/2 teaspoons prepared yellow mustard
1/2 teaspoon salt
2 eggs, beaten
3/4 cup crumbled pepper jack cheese
1 1/2 pounds ground beef
1/2 large onion, sliced into thin rings
In a large bowl, combine the garlic, parsley, basil, cumin, dill, pepper, bread crumbs, mustard, salt, eggs, cheese and ground beef. Mix well using your hands, making sure that the cheese is evenly distributed. Roll the mixture into 1 1/2 inch balls, and place in a lightly greased skillet. Place the rings of onion over the top of the meatballs. Cover the pan, and set the heat to medium-low. Turn the meatballs over after about 3 minutes, and increase the heat to medium. Continue to cook the meatballs, turning every 10 minutes, until cooked through. Serve immediately.
1 tablespoon minced garlic
2 teaspoons chopped fresh parsley
1 tablespoon dried basil
2 teaspoons ground cumin
1 tablespoon dried dill weed
1/2 teaspoon black pepper
1/2 cup dry bread crumbs
1 1/2 teaspoons prepared yellow mustard
1/2 teaspoon salt
2 eggs, beaten
3/4 cup crumbled pepper jack cheese
1 1/2 pounds ground beef
1/2 large onion, sliced into thin rings
In a large bowl, combine the garlic, parsley, basil, cumin, dill, pepper, bread crumbs, mustard, salt, eggs, cheese and ground beef. Mix well using your hands, making sure that the cheese is evenly distributed. Roll the mixture into 1 1/2 inch balls, and place in a lightly greased skillet. Place the rings of onion over the top of the meatballs. Cover the pan, and set the heat to medium-low. Turn the meatballs over after about 3 minutes, and increase the heat to medium. Continue to cook the meatballs, turning every 10 minutes, until cooked through. Serve immediately.
Deep Fried Green Beans
| Deep Fried Green Beans
1 pound fresh green beans, trimmed and cut to preferred length 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon garlic powder Oil for deep frying Wash and trim green beans. Pat dry. Mix the flour, salt, pepper and garlic powder in bowl. Dip the green beans in buttermilk and then roll in the flour mixture. Deep fry until golden brown. Drain on paper towels. |
Quick and Crispy Honey Mustard Chicken Thighs
Quick and Crispy Honey Mustard Chicken Thighs
6 ea Chicken thighs - bone in with skin
1/4 C Honey
1/4 C Mustard
Salt and pepper, to taste
Preheat the broiler, setting the rack 4 inches below the heat. Line a
rimmed baking sheet with foil.
In a small bowl, whisk together the honey and mustard. Loosen the skin of
each thigh, and spread 1 Tb of honey mustard between the meat and skin of
each thigh. Season with salt and pepper.
Put each thigh skin side down, and broil for 5 minutes. Flip to skin side
up, and broil for 6 to 8 minutes more, until crispy and cooked through.
Let rest 5 minutes, and serve.
6 ea Chicken thighs - bone in with skin
1/4 C Honey
1/4 C Mustard
Salt and pepper, to taste
Preheat the broiler, setting the rack 4 inches below the heat. Line a
rimmed baking sheet with foil.
In a small bowl, whisk together the honey and mustard. Loosen the skin of
each thigh, and spread 1 Tb of honey mustard between the meat and skin of
each thigh. Season with salt and pepper.
Put each thigh skin side down, and broil for 5 minutes. Flip to skin side
up, and broil for 6 to 8 minutes more, until crispy and cooked through.
Let rest 5 minutes, and serve.
Baked Chicken Poupon
Baked Chicken Poupon
4 tbsp. Grey Poupon Dijon mustard
2 tbsp. water or vegetable oil
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1 lb. boneless chicken breast
Mix Grey Poupon Dijon mustard, oil, garlic powder and Italian seasoning
in a large bowl or plastic bag.
Add chicken, mixing to coat.
Bake at 375* for 20 min. or until done.
4 tbsp. Grey Poupon Dijon mustard
2 tbsp. water or vegetable oil
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1 lb. boneless chicken breast
Mix Grey Poupon Dijon mustard, oil, garlic powder and Italian seasoning
in a large bowl or plastic bag.
Add chicken, mixing to coat.
Bake at 375* for 20 min. or until done.
Beer Simmered Beans
Beer Simmered Beans
"A few years ago, we needed a dish for a neighborhood cookout. Since every cookout has BBQ beans, I wanted a change. These spicy beans simmered in beer are a great addition to any picnic, pot luck, or barbeque. Everyone who tried these requested the recipe.
1 (15 ounce) can pinto beans,
rinsed and drained
1 (15 ounce) can kidney beans
, rinsed and drained
1 cup light beer 2 jalapeno peppers, minced
2 cloves garlic, minced
1 1/2 teaspoons cumin
1/8 teaspoon sea salt
Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled
1 (15 ounce) can pinto beans,
rinsed and drained
1 (15 ounce) can kidney beans
, rinsed and drained
1 cup light beer 2 jalapeno peppers, minced
2 cloves garlic, minced
1 1/2 teaspoons cumin
1/8 teaspoon sea salt
Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled
No-Bake Sweet Potato Candy Balls
No-Bake Sweet Potato Candy Balls
1 (24-ounce) vanilla-flavored almond bark
1 (10-ounce) package sweetened flaked coconut
1 cup chopped nuts
1 cup sweet potatoes, cooked and mashed
1 1/2 cups graham cracker crumbs
Melt almond bark in a double boiler.
Add remaining ingredients.
Butter hands and roll in balls or flatten. Roll in chopped nuts if
desired.
Makes 48 candy balls
1 (24-ounce) vanilla-flavored almond bark
1 (10-ounce) package sweetened flaked coconut
1 cup chopped nuts
1 cup sweet potatoes, cooked and mashed
1 1/2 cups graham cracker crumbs
Melt almond bark in a double boiler.
Add remaining ingredients.
Butter hands and roll in balls or flatten. Roll in chopped nuts if
desired.
Makes 48 candy balls
Pineapple Upside-Down Breakfast Rolls
Pineapple Upside-Down Breakfast Rolls
1/2 C. (packed) brown sugar
1/2 C. butter
3/4 C. drained crushed pineapple
1 tsp. cinnamon
1 can refrigerator biscuits (10 count)
Melt brown sugar and butter in 8-inch square cake pan.
Add pineapple and cinnamon; mix well.
Place biscuits on top.
Bake in preheated 425 degree oven for 10 minutes
Invert pan onto serving plate.
Quick Mexican Candy
Quick Mexican Candy
This recipe is simple; no testing, no mess.
Melt 1/2 cup butter. Add 1 cup brown sugar. Cook over low heat for 2 min.
Add 1/4 cup milk and continue cooking until mixture comes to a boil. Remove from heat, cool; then added 2 cups powdered sugar, 1/2 cup nuts, chopped fine, and 1/2 cup coconut (mixed together). Combine with cooled mixture and pour into buttered pan. Chill
This recipe is simple; no testing, no mess.
Melt 1/2 cup butter. Add 1 cup brown sugar. Cook over low heat for 2 min.
Add 1/4 cup milk and continue cooking until mixture comes to a boil. Remove from heat, cool; then added 2 cups powdered sugar, 1/2 cup nuts, chopped fine, and 1/2 cup coconut (mixed together). Combine with cooled mixture and pour into buttered pan. Chill
Quick Mushroom Pork Steaks
Quick Mushroom Pork Steaks
1 Tbsp. oil
4 boneless pork chops (1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
3 Tbsp. Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups White Rice, cooked as directed on package
1/4 cup Grated Parmesan Cheese
Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides.
Add soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160°F), stirring occasionally.
Spoon the meat mixture over hot rice; sprinkle with cheese.
1 Tbsp. oil
4 boneless pork chops (1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
3 Tbsp. Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups White Rice, cooked as directed on package
1/4 cup Grated Parmesan Cheese
Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides.
Add soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160°F), stirring occasionally.
Spoon the meat mixture over hot rice; sprinkle with cheese.
Quick Mushroom Pork Steaks
Quick Mushroom Pork Steaks
1 Tbsp. oil
4 boneless pork chops (1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
3 Tbsp. Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups White Rice, cooked as directed on package
1/4 cup Grated Parmesan Cheese
Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides.
Add soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160°F), stirring occasionally.
Spoon the meat mixture over hot rice; sprinkle with cheese.
1 Tbsp. oil
4 boneless pork chops (1 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
3 Tbsp. Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups White Rice, cooked as directed on package
1/4 cup Grated Parmesan Cheese
Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides.
Add soup, milk, dressing and peas; mix well. Reduce heat to medium-low; cook 5 min. or until meat is cooked through (160°F), stirring occasionally.
Spoon the meat mixture over hot rice; sprinkle with cheese.
Santa Fe Casserole
Santa Fe Casserole
Serves: 6
1 lb. lean ground beef
1 package (1 oz.) Taco Spices & Seasonings
2 cups water
2 tsp. Chicken Bouillon
1/4 cup all-purpose flour
1 cup dairy sour cream
1 can (14 oz.) tomatoes with diced green chilies
1 package (11 oz.) tortilla chips
2 cups (8 oz.) grated Monterey Jack or Cheddar cheese
1/2 cup sliced green onion, including tops
Cooked macaroni
In medium skillet, brown meat until crumbly; drain fat. Add Taco Spices & Seasonings; blend well. In small bowl, combine bouillon, flour and water. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and tomatoes with green chilies; blend thoroughly. In lightly greased 13x9x2-inch baking dish, place 1/2 of macaroni and 1/2 of chips, crushing them. Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of onions. Layer again with remaining ingredients, ending with green onions. Bake in 375° oven for 20 minutes. Let stand 5 minutes before cutting
Serves: 6
1 lb. lean ground beef
1 package (1 oz.) Taco Spices & Seasonings
2 cups water
2 tsp. Chicken Bouillon
1/4 cup all-purpose flour
1 cup dairy sour cream
1 can (14 oz.) tomatoes with diced green chilies
1 package (11 oz.) tortilla chips
2 cups (8 oz.) grated Monterey Jack or Cheddar cheese
1/2 cup sliced green onion, including tops
Cooked macaroni
In medium skillet, brown meat until crumbly; drain fat. Add Taco Spices & Seasonings; blend well. In small bowl, combine bouillon, flour and water. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and tomatoes with green chilies; blend thoroughly. In lightly greased 13x9x2-inch baking dish, place 1/2 of macaroni and 1/2 of chips, crushing them. Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of onions. Layer again with remaining ingredients, ending with green onions. Bake in 375° oven for 20 minutes. Let stand 5 minutes before cutting
Ranchero Supper
Ranchero Supper
1 1/2 pounds ground beef
1 (28 ounce) can baked beans
1 (11 ounce) can whole kernel corn
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Tortilla chips
Optional, top with green onions and sour cream
In a large skillet, cook beef over medium heat until cooked; drain.
Stir in baked beans, corn, barbecue sauce, ketchup and mustard; heat through.
Sprinkle with cheese; cook until melted. Serve over tortilla chips.
1 1/2 pounds ground beef
1 (28 ounce) can baked beans
1 (11 ounce) can whole kernel corn
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Tortilla chips
Optional, top with green onions and sour cream
In a large skillet, cook beef over medium heat until cooked; drain.
Stir in baked beans, corn, barbecue sauce, ketchup and mustard; heat through.
Sprinkle with cheese; cook until melted. Serve over tortilla chips.
Bacon-Wrapped Asparagus
Bacon-Wrapped Asparagus
1 pound fresh asparagus
8 to 10 strips bacon
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature
1 pound fresh asparagus
8 to 10 strips bacon
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature
Potato Pockets
Potato Pockets
4 servings
4 medium-sized potatoes, julienned
3 carrots, julienned
1/3 c. chopped onion
2 Tbsp. butter
Salt and pepper to taste
1/2 c. shredded Parmesan or cheddar cheese
Divide potatoes, carrots and onion equally between 4 pieces of heavy-duty aluminum foil. Top with butter. Sprinkle with salt and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly.
Grill, covered, over medium coals for 20 to 30 minutes or until potatoes are tender. Remove from grill.
Open foil and sprinkle with cheese. Reseal for 5 minutes or until cheese melts.
4 servings
4 medium-sized potatoes, julienned
3 carrots, julienned
1/3 c. chopped onion
2 Tbsp. butter
Salt and pepper to taste
1/2 c. shredded Parmesan or cheddar cheese
Divide potatoes, carrots and onion equally between 4 pieces of heavy-duty aluminum foil. Top with butter. Sprinkle with salt and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly.
Grill, covered, over medium coals for 20 to 30 minutes or until potatoes are tender. Remove from grill.
Open foil and sprinkle with cheese. Reseal for 5 minutes or until cheese melts.
Angel Salad
Angel Salad
8 oz. pkg. cream cheese, softened
1/2 c. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton whipped topping
With mixer, beat cream cheese and sugar until creamy. Add fruit, mixing gently with a spoon.
Fold in whipped topping. Pour into a bowl and refrigerate.
8 oz. pkg. cream cheese, softened
1/2 c. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton whipped topping
With mixer, beat cream cheese and sugar until creamy. Add fruit, mixing gently with a spoon.
Fold in whipped topping. Pour into a bowl and refrigerate.
WATERMELON PIE
WATERMELON PIE
1 can sweetened condensed milk
4 oz. frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust
Fold together milk and topping. Add lime juice. Fold in watermelon
balls, reserving about 5 balls for garnish. Pour into graham cracker
crust. Place remaining watermelon balls on pie to garnish. Chill at
least 2 hours before serving.
1 can sweetened condensed milk
4 oz. frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust
Fold together milk and topping. Add lime juice. Fold in watermelon
balls, reserving about 5 balls for garnish. Pour into graham cracker
crust. Place remaining watermelon balls on pie to garnish. Chill at
least 2 hours before serving.
Quick and Crispy Honey Mustard Chicken Thighs
Quick and Crispy Honey Mustard Chicken Thighs
6 ea Chicken thighs - bone in with skin
1/4 C Honey
1/4 C Mustard
Salt and pepper, to taste
Preheat the broiler, setting the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
6 ea Chicken thighs - bone in with skin
1/4 C Honey
1/4 C Mustard
Salt and pepper, to taste
Preheat the broiler, setting the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
In a small bowl, whisk together the honey and mustard. Loosen the skin of each thigh, and spread 1 Tb of honey mustard between the meat and skin of each thigh. Season with salt and pepper.
Put each thigh skin side down, and broil for 5 minutes. Flip to skin side up, and broil for 6 to 8 minutes more, until crispy and cooked through.
Let rest 5 minutes, and serve.
Cream Cheese Bacon Crescents
Cream Cheese Bacon Crescents
1 Can Crescent Rolls
1 Tub Philadelphia Cream Cheese-Chive & Onion flavor
3-4 Strips Bacon Cooked & Crumbled
Mix Cream Cheese & Bacon. Half all crescent triangles to make 8. Place 1 heavy teaspoon of mixture on top and roll up. Bake at 375 for 10-12 Minutes
1 Can Crescent Rolls
1 Tub Philadelphia Cream Cheese-Chive & Onion flavor
3-4 Strips Bacon Cooked & Crumbled
Mix Cream Cheese & Bacon. Half all crescent triangles to make 8. Place 1 heavy teaspoon of mixture on top and roll up. Bake at 375 for 10-12 Minutes
Cherry Candy
Cherry Candy
2 cups sugar
16 regular-size marshmallows
2/3 cup evaporated milk
2 tsp. vanilla
1 pkg. (10 oz.) cherry bits
1 pkg. (11 oz.) chocolate chips
3/4 cup chunky peanut butter
1 cup chopped raw Spanish peanuts
Combine sugar, marshmallows and milk. Stir until dissolved over
low heat. Cook 5 minutes, stirring constantly. Remove from heat. Stir
in vanilla and cherry bits until dissolved. Spread in a buttered
10-1/2x15-1/2" cookie sheet. Melt chocolate chips with peanut butter in
double boiler. Stir in peanuts. Spread evenly over cherry layer. Cool
and cut in 1-1/2" squares.
2 cups sugar
16 regular-size marshmallows
2/3 cup evaporated milk
2 tsp. vanilla
1 pkg. (10 oz.) cherry bits
1 pkg. (11 oz.) chocolate chips
3/4 cup chunky peanut butter
1 cup chopped raw Spanish peanuts
Combine sugar, marshmallows and milk. Stir until dissolved over
low heat. Cook 5 minutes, stirring constantly. Remove from heat. Stir
in vanilla and cherry bits until dissolved. Spread in a buttered
10-1/2x15-1/2" cookie sheet. Melt chocolate chips with peanut butter in
double boiler. Stir in peanuts. Spread evenly over cherry layer. Cool
and cut in 1-1/2" squares.
Wild Turkey Candy
Wild Turkey Candy
This one is only for the adults since it's made with bourbon!(evil grin,,unless you want the kids to go to sleep early,hehehe)
Makes about 100 pieces
1/4 cup soft butter
1/3 cup Wild Turkey Bourbon
1 lb. Powdered sugar (you may need more if too runny)
1 bag (about 1 1/2 lbs.) chocolate chips
1 to 1 1/2 bags of pecans
Instructions
=
Mix butter, sugar and bourbon together till stiff. Melt chocolate chips
in microwave then stir. Roll the wild turkey mixture into small oval
shapes (keeping powdered sugar on hands makes it less sticky) about as
big as the pecan. Put pecan 1/2 on each side of ball and dip narrow side
in chocolate. Set and serve.
This one is only for the adults since it's made with bourbon!(evil grin,,unless you want the kids to go to sleep early,hehehe)
Makes about 100 pieces
1/4 cup soft butter
1/3 cup Wild Turkey Bourbon
1 lb. Powdered sugar (you may need more if too runny)
1 bag (about 1 1/2 lbs.) chocolate chips
1 to 1 1/2 bags of pecans
Instructions
=
Mix butter, sugar and bourbon together till stiff. Melt chocolate chips
in microwave then stir. Roll the wild turkey mixture into small oval
shapes (keeping powdered sugar on hands makes it less sticky) about as
big as the pecan. Put pecan 1/2 on each side of ball and dip narrow side
in chocolate. Set and serve.
Margarita Ice Cream Pie
Nice for the summer heat. So good too. I love the lime Margarita mix best.
Margarita Ice Cream Pie
1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
1 pint (2 cups) vanilla fat-free ice cream, softened
Mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches.
Mix sherbet, 1/3 cup margarita mix and the tequila in large bowl. Gently swirl in ice cream. Spoon mixture into crust; spread evenly. Cover and freeze 4 to 6 hours or until firm.
Margarita Ice Cream Pie
1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
1 pint (2 cups) vanilla fat-free ice cream, softened
Mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches.
Mix sherbet, 1/3 cup margarita mix and the tequila in large bowl. Gently swirl in ice cream. Spoon mixture into crust; spread evenly. Cover and freeze 4 to 6 hours or until firm.
CHOCOLATE DIPPED FRUIT
CHOCOLATE DIPPED FRUIT
Half of an angel food cake, cut into 1" cubes
3 tangerines, peeled
6 oz dark chocolate, chopped
2 mangoes, peeled, cut into 1" pieces
1 pint strawberries
1 cup heavy cream
In a saucepan, heat cream until it begins to simmer. Add chocolate and let sit 1 min. Whisk until smooth. SERVE chocolate sauce with strawberries, tangerines, mangoes and cake for dipping...
Half of an angel food cake, cut into 1" cubes
3 tangerines, peeled
6 oz dark chocolate, chopped
2 mangoes, peeled, cut into 1" pieces
1 pint strawberries
1 cup heavy cream
In a saucepan, heat cream until it begins to simmer. Add chocolate and let sit 1 min. Whisk until smooth. SERVE chocolate sauce with strawberries, tangerines, mangoes and cake for dipping...
Brown Sugar Peanut Butter Cookies
Brown Sugar Peanut Butter Cookies
1/2 cup soft butter or margarine
1/2 cup brown sugar, packed
1/2 cup peanut butter, creamy or crunchy
1/2 tsp. vanilla extract
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups all-purpose flour
Cream butter with sugar and peanut butter. Add vanilla
and egg; beat until fluffy. Stir in baking soda and
salt. Blend in flour. Mix until a stiff dough forms.
Shape into walnut-sized balls. Place on lightly
greased cookie sheets. Press with a fork to flatten.
Bake at 375F for 10 to 12 minutes or until lightly
browned.
For extra crunchiness, add 1/2 cup chopped peanuts to
the dough after mixing in the flour
1/2 cup soft butter or margarine
1/2 cup brown sugar, packed
1/2 cup peanut butter, creamy or crunchy
1/2 tsp. vanilla extract
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups all-purpose flour
Cream butter with sugar and peanut butter. Add vanilla
and egg; beat until fluffy. Stir in baking soda and
salt. Blend in flour. Mix until a stiff dough forms.
Shape into walnut-sized balls. Place on lightly
greased cookie sheets. Press with a fork to flatten.
Bake at 375F for 10 to 12 minutes or until lightly
browned.
For extra crunchiness, add 1/2 cup chopped peanuts to
the dough after mixing in the flour
EASY PUMPKIN CHEESE DESSERT
EASY PUMPKIN CHEESE DESSERT
8" frozen pie shell
8 oz. cream cheese
3 eggs
1 c. cooked or canned pumpkin
6 tbsp. honey
2 tbsp. water
2 tsp. vanilla
2 tsp. pumpkin pie spice
Pinch of salt
Allow pie shell to defrost and transfer to 9 inch glass pie pan. Combine
remaining ingredients in a blender. Cover and blend until completely
smooth. Pour into pie shell and place on the bottom rack of a cold oven.
Set gauge at 275 degrees and bake until filling is set, 1 hour or more.
Chill before serving.
8" frozen pie shell
8 oz. cream cheese
3 eggs
1 c. cooked or canned pumpkin
6 tbsp. honey
2 tbsp. water
2 tsp. vanilla
2 tsp. pumpkin pie spice
Pinch of salt
Allow pie shell to defrost and transfer to 9 inch glass pie pan. Combine
remaining ingredients in a blender. Cover and blend until completely
smooth. Pour into pie shell and place on the bottom rack of a cold oven.
Set gauge at 275 degrees and bake until filling is set, 1 hour or more.
Chill before serving.
Country Breakfast Skillet
Country Breakfast Skillet
6 slices bacon, cut in 2-inch pieces
1/4 cup chopped green bell pepper
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper, to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp.
Remove the bacon to drain.
Pour off all but 3 tablespoons of dripping.
Heat the drippings remaining in the pan until sizzling.
Add the bell pepper, onion and potatoes.
Cook, stirring gently, until the potato cubes are browned.
Sprinkle on the shredded cheese and stir until melted.
Add the eggs and cook, stirring gently, until the eggs are set.
Season with salt and pepper.
Sprinkle on the crumbled bacon and serve at once.
6 slices bacon, cut in 2-inch pieces
1/4 cup chopped green bell pepper
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper, to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp.
Remove the bacon to drain.
Pour off all but 3 tablespoons of dripping.
Heat the drippings remaining in the pan until sizzling.
Add the bell pepper, onion and potatoes.
Cook, stirring gently, until the potato cubes are browned.
Sprinkle on the shredded cheese and stir until melted.
Add the eggs and cook, stirring gently, until the eggs are set.
Season with salt and pepper.
Sprinkle on the crumbled bacon and serve at once.
Toffee Delight Muffins
Toffee Delight Muffins
2 cups flour
1 cup sugar
1 cup water
4 eggs
1 small pkg. instant vanilla pudding
1 small pkg. instant butterscotch pudding
2 tsp. baking powder
1 tsp. salt
3/4 cup vegetable oil
1 tsp. vanilla
TOPPING:
1 cup brown sugar
3/4 cup chopped pecans
1 tsp. cinnamon
Mix together all except topping ingredients. Beat 2 minutes. Using
1/2 of batter, pour and fill each muffin cup 1/3 full. Mix together
topping. Sprinkle 1/2 of topping on muffins. Add remaining batter
to fill each muffin 2/3 full, then put rest of topping on. Bake 15-
20 minutes at 350.
Georgia Nuggets
Georgia Nuggets
3 cups light brown sugar
1 cup evaporated milk
1/2 teaspoon vanilla flavoring
2 cups chopped pecans
1 tablespoon butter
Stir sugar and milk together until sugar is dissolved. Bring to a rolling boil and cook until it reaches 232 degrees. Remove from heat add vanilla flavoring and stir. Add butter and chopped pecans. Beat until creamy. Drop with a spoon onto wax paper. Let cool and store into air tight container.
3 cups light brown sugar
1 cup evaporated milk
1/2 teaspoon vanilla flavoring
2 cups chopped pecans
1 tablespoon butter
Stir sugar and milk together until sugar is dissolved. Bring to a rolling boil and cook until it reaches 232 degrees. Remove from heat add vanilla flavoring and stir. Add butter and chopped pecans. Beat until creamy. Drop with a spoon onto wax paper. Let cool and store into air tight container.
Dreamcicle Fudge
Dreamcicle Fudge
Makes 20 pieces 11/2 stick butter
2/3 cup cream
3 cups sugar
7 ounces marshmallow cream
12 ounces white chocolate chips
9 drops red food coloring
12 drops yellow food coloring
1 TBS orange extract
mix butter,cream,sugar and bring to rolling boil for 6 minutes then add;marshmallow cream and white chocolate chips.Take out 1/ 1/2 cup put to side in remaining put food coloring and extract.Put in 9x13 greased pan:Pour orange mixture into pan and swirl the 1 1/2 of white into pan.
Makes 20 pieces 11/2 stick butter
2/3 cup cream
3 cups sugar
7 ounces marshmallow cream
12 ounces white chocolate chips
9 drops red food coloring
12 drops yellow food coloring
1 TBS orange extract
mix butter,cream,sugar and bring to rolling boil for 6 minutes then add;marshmallow cream and white chocolate chips.Take out 1/ 1/2 cup put to side in remaining put food coloring and extract.Put in 9x13 greased pan:Pour orange mixture into pan and swirl the 1 1/2 of white into pan.
Chocolate Eclair Cake
Chocolate Eclair Cake
-- CAKE --
1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 teaspoon salt
1 cup water
4 large eggs
-- FILLING --
2 3.4-oz packages French Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese softened (room temperature)
1 12-oz container Cool Whip
-- TOPPING --
3 ounces semi-sweet chocolate chips (I use Ghirardelli)
2 tablespoons Butter
3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
1 cup confectioners sugar
Preparation:
To Make Cake: Preheat oven to 400 degrees F.
Bring the water, butter and salt to boil until butter is melted. Add the flour
all at once and mix rapidly with a wooden spoon.
Stir until the mixture leaves the sides of pan and forms a ball.
Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should
be soft but not sticky. Cool slightly.
Add eggs, one at a time, beating thoroughly after each addition until
completely smooth.
Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown,
about 35 minutes.
Crust will puff up the sides of the pan while in the oven. When removed from
the oven, prick bubbles with a fork. Let cool.
To Make Filling:
Using an electric mixer, beat the pudding mix, milk and softened cream cheese
together until thoroughly blended.
Spread pudding mixture over the baked and cooled eclair crust. Spread Cool
Whip over pudding mixture.
To Make Chocolate Syrup Topping:
Melt chocolate chips and butter.
Add confectioners sugar and milk alternately until a thin glaze forms.
Pour or drizzle over Cool Whip.
Refrigerate at least 1 hour before serving.
Coffee Fluff
Coffee Fluff
1/2 pound marshmallows
1 cup hot coffee
1/8 tsp. salt
1 cup heavy cream, whipped
1 tsp. vanilla
Place marshmallows in double boiler, add coffee and salt. Stir over medium heat till melted and smooth. Chill until beginning to set. Fold in whipped cream and vanilla. Arrange in sherbet glasses. Refrigerate till set, about 2 hours
Creamy Skillet Potatoes
Creamy Skillet Potatoes
6 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/2 cup sour cream
2 cups milk
1 teaspoon parsley
1 cup chedder cheese greated
Boil potatoes in salted water until slightly tender. Spray a large pan
with non-stick cooking spray. Over medium heat, saute onions add
potatoes. Add remaining ingredients and simmer just until sauce
thickens. Sprinkle with cheese.
6 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/2 cup sour cream
2 cups milk
1 teaspoon parsley
1 cup chedder cheese greated
Boil potatoes in salted water until slightly tender. Spray a large pan
with non-stick cooking spray. Over medium heat, saute onions add
potatoes. Add remaining ingredients and simmer just until sauce
thickens. Sprinkle with cheese.
Funnel Cake Bites
Funnel Cake Bites
3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups milk
2 eggs
Confectioners' sugar, for dusting
optional vanilla for flavor
Pour oil in large cooking pot. heat on medium until it comes to a light boil. or 350 on a candy thermometer.
In the meantime add eggs and milk, sugar, baking powder and salt.
mix will and fold in flour.
When the oil is ready, use a spoon to drop spoonfuls of batter into the pot, each about the size of a silver dollar. you can add several at a time. When they turn a light golden brown then they are done
remove from oil and drain on paper towels, lightly dust with confectioners' sugar... enjoy
3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups milk
2 eggs
Confectioners' sugar, for dusting
optional vanilla for flavor
Pour oil in large cooking pot. heat on medium until it comes to a light boil. or 350 on a candy thermometer.
In the meantime add eggs and milk, sugar, baking powder and salt.
mix will and fold in flour.
When the oil is ready, use a spoon to drop spoonfuls of batter into the pot, each about the size of a silver dollar. you can add several at a time. When they turn a light golden brown then they are done
remove from oil and drain on paper towels, lightly dust with confectioners' sugar... enjoy
Triple Chocolate Cream Pie
This is SOOOO yummy
Triple Chocolate Cream Pie
Chocolate in the crust, chocolate in the filling, and chocolate on top!
Watch out, chocolate lovers, this could be addicting. You'd better serve
it with a pitcher of ice cold milk.
Serves: 10
Ingredients
1 package (12 ounces) semisweet chocolate chips
1 container (12 ounces) frozen whipped topping, thawed
1/3 cup milk
1 (9-inch) chocolate graham cracker pie crust
3 chocolate sandwich cookies, finely crushed
Instructions
In a medium-sized saucepan, melt the chocolate chips over medium heat,
stirring constantly.
Remove from the heat and let cool for 10 minutes.
Place the whipped topping in a large bowl and, with an electric mixer,
whip the melted chocolate into the topping until completely blended.
Add the milk and continue to blend until thoroughly mixed.
Spoon into the crust and sprinkle the crushed cookie crumbs over the top.
Refrigerate for 2 to 3 hours, until set.
Notes
You can crush the sandwich cookies in a food processor or by placing
them in a resealable plastic bag and rolling a rolling pin over them.
Triple Chocolate Cream Pie
Chocolate in the crust, chocolate in the filling, and chocolate on top!
Watch out, chocolate lovers, this could be addicting. You'd better serve
it with a pitcher of ice cold milk.
Serves: 10
Ingredients
1 package (12 ounces) semisweet chocolate chips
1 container (12 ounces) frozen whipped topping, thawed
1/3 cup milk
1 (9-inch) chocolate graham cracker pie crust
3 chocolate sandwich cookies, finely crushed
Instructions
In a medium-sized saucepan, melt the chocolate chips over medium heat,
stirring constantly.
Remove from the heat and let cool for 10 minutes.
Place the whipped topping in a large bowl and, with an electric mixer,
whip the melted chocolate into the topping until completely blended.
Add the milk and continue to blend until thoroughly mixed.
Spoon into the crust and sprinkle the crushed cookie crumbs over the top.
Refrigerate for 2 to 3 hours, until set.
Notes
You can crush the sandwich cookies in a food processor or by placing
them in a resealable plastic bag and rolling a rolling pin over them.
Brownie Macaroon Cookies
Brownie Macaroon Cookies
1(15.5 ounce)box thick and fudgy chocolate chunk deluxe brownie mix
2 cups coconut
2 Tbsp water
1 Tbsp vegetable oil
1 egg
Heat oven to 350 degrees. Lightly grease cookie sheets (I used parchment paper).
In large bowl, combine brownie mix, coconut, water, oil and egg; beat 50 strokes with spoon. Shape dough into 1 1/2 inch balls. Place 3 inches apart on greased cookie sheet. Flatten slightly, and bake for 12 to 15 minutes or until edges are well set (centers will be a little soft). Let set for about 5 minutes, then remove from cookie sheet to a wire rack to finish cooling.
Makes about 2 dozen cookies.
1(15.5 ounce)box thick and fudgy chocolate chunk deluxe brownie mix
2 cups coconut
2 Tbsp water
1 Tbsp vegetable oil
1 egg
Heat oven to 350 degrees. Lightly grease cookie sheets (I used parchment paper).
In large bowl, combine brownie mix, coconut, water, oil and egg; beat 50 strokes with spoon. Shape dough into 1 1/2 inch balls. Place 3 inches apart on greased cookie sheet. Flatten slightly, and bake for 12 to 15 minutes or until edges are well set (centers will be a little soft). Let set for about 5 minutes, then remove from cookie sheet to a wire rack to finish cooling.
Makes about 2 dozen cookies.
STRAWBERRY SQUARES
STRAWBERRY SQUARES
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted
Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.
FILLING
2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip
Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving
Chocolate Peanut Butter Milk Shake
Chocolate Peanut Butter Milk Shake
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
In a blender, combine peanut butter, chocolate syrup, milk and ice
cubes. Blend until smooth. Pour into glasses and serve.
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
In a blender, combine peanut butter, chocolate syrup, milk and ice
cubes. Blend until smooth. Pour into glasses and serve.
Friday, August 19, 2011
Cajun Smashed Potatoes
Cajun Smashed Potatoes
2 pounds red potatoes
2 tablespoons Tony Chachere's Famous Creole Seasoning
1 cup milk
2 tablespoons butter or margarine
4 ounces cheddar cheese
1/2 onion (optional)
2 tablespoons Tony Chachere's Famous Creole Seasoning
1 cup milk
2 tablespoons butter or margarine
4 ounces cheddar cheese
1/2 onion (optional)
Peel red potatoes. If they are large, you may want to cut potatoes in half or
quarters in order to reduce cooking time
In large pan, bring about 1 gallon of water to a boil.
Add 2 tablespoons of Tony Chachere's Famous Creole Seasoning (or your
favorite brand of cajun/creole seasoning).
Add peeled potatoes. The water should cover the potatoes. If not, add more
water.
Boil potatoes until tender (about 10 - 15 minutes)
When potatoes are tender, remove from water and put in large mixing bowl.
If desired soften or melt the cheese. Generally, when added to the hot
potatoes, the cheese will melt on its own.
If desired cut up 1/2 of an onion and cook until tender.
Add cheese, butter and milk to the potatoes (also add onions if desired).
Use hand mixer (or fork) to mash and cream potatoes to desired consistency.
For creamier potatoes, add additional milk while mixing.
Serve hot.
For even spicier potatoes, add some of the seasoned water instead of the milk
when mixing the potatoes.
quarters in order to reduce cooking time
In large pan, bring about 1 gallon of water to a boil.
Add 2 tablespoons of Tony Chachere's Famous Creole Seasoning (or your
favorite brand of cajun/creole seasoning).
Add peeled potatoes. The water should cover the potatoes. If not, add more
water.
Boil potatoes until tender (about 10 - 15 minutes)
When potatoes are tender, remove from water and put in large mixing bowl.
If desired soften or melt the cheese. Generally, when added to the hot
potatoes, the cheese will melt on its own.
If desired cut up 1/2 of an onion and cook until tender.
Add cheese, butter and milk to the potatoes (also add onions if desired).
Use hand mixer (or fork) to mash and cream potatoes to desired consistency.
For creamier potatoes, add additional milk while mixing.
Serve hot.
For even spicier potatoes, add some of the seasoned water instead of the milk
when mixing the potatoes.
Black-Eyed Peas, Creole Style
Black-Eyed Peas, Creole Style
2 c black-eyed peas
3 c water
1 chicken bouillon cube
2 c canned tomatoes, crushed
1 lrg onion, finely chopped
2 stlk celery, finely chopped
3 t minced garlic
1/2 t dry mustard
1/4 t ground ginger
1/4 t cayenne pepper
1 bay leaf
1/2 c chopped parsley
3 c water
1 chicken bouillon cube
2 c canned tomatoes, crushed
1 lrg onion, finely chopped
2 stlk celery, finely chopped
3 t minced garlic
1/2 t dry mustard
1/4 t ground ginger
1/4 t cayenne pepper
1 bay leaf
1/2 c chopped parsley
water, bring to boil for 2 minutes, cover, remove from heat and
let stand for 1 hour. Drain the soaking liquid. Add the
remaining 1 cup of water, bouillon cube, tomatoes and juice,
chopped onion, chopped celery, garlic, mustard, ginger, cayenne
pepper and bay leaf. Stir together, bring to a boil, cover
again, reduce heat and simmer slowly for 2 hours. Stir
occasionally and add water to keep the peas covered with liquid.
Remove the bay leaf, pour into a serving bowl and garnish with
parsley. (Raw, chopped onion also may be used.) Makes 8
servings.
Ultimate Movie Snack Mix
Ultimate Movie Snack Mix
Wanna snack on something large, sweet, AND salty!? Smuggle in a serving of this stuff...
1 standard-sized bag butter-flavored microwave popcorn
2 1/2 tbsp. peanut butter chips (found in the baking aisle)
1 1/2 tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
2 1/2 cups Chocolate Cheerios
Cook popcorn according to package directions. Meanwhile, place peanut butter chips into a small sealable plastic bag; using a meat mallet or another heavy utensil, finely crush chips through the bag.
Once popcorn is just cool enough to handle, measure 8 cups and place in a large microwave-safe bowl, discarding any un-popped kernels. (Save the rest of the popcorn for another time.) Evenly sprinkle crushed peanut butter chips, brown sugar, and cinnamon over the popcorn.
Microwave for 30 seconds, or until the crushed peanut butter chips have partially melted.
Gently but thoroughly mix contents of the bowl to evenly distribute the toppings. Add chocolate cereal and mix well.
Serve it up (or pack it into sealable bags) and enjoy!
MAKES 4 SERVINGS
Wanna snack on something large, sweet, AND salty!? Smuggle in a serving of this stuff...
1 standard-sized bag butter-flavored microwave popcorn
2 1/2 tbsp. peanut butter chips (found in the baking aisle)
1 1/2 tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
2 1/2 cups Chocolate Cheerios
Cook popcorn according to package directions. Meanwhile, place peanut butter chips into a small sealable plastic bag; using a meat mallet or another heavy utensil, finely crush chips through the bag.
Once popcorn is just cool enough to handle, measure 8 cups and place in a large microwave-safe bowl, discarding any un-popped kernels. (Save the rest of the popcorn for another time.) Evenly sprinkle crushed peanut butter chips, brown sugar, and cinnamon over the popcorn.
Microwave for 30 seconds, or until the crushed peanut butter chips have partially melted.
Gently but thoroughly mix contents of the bowl to evenly distribute the toppings. Add chocolate cereal and mix well.
Serve it up (or pack it into sealable bags) and enjoy!
MAKES 4 SERVINGS
Dressed Up Dills
Dressed Up Dills
1 gallon sliced dills
4-5 garlic cloves, sliced
5 pounds sugar
2 to 2 1/2 ounces Tabasco sauce
4-5 garlic cloves, sliced
5 pounds sugar
2 to 2 1/2 ounces Tabasco sauce
Drain pickles in colander. In same jar start layering about 1/2 cup pickles, 1 cup sugar, a sprinkle of garlic, and hot sauce. Continue layering until ingredients are used up. For about three days, frequently roll, turn, and/or flip jar to circulate juices that are forming.
San Antonio Rice
San Antonio Rice
1 cup rice
1 - # 2 can diced tomatoes
2 -Tbl. bacon drippings
1 - onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 cups water
salt and pepper to taste
1 - # 2 can diced tomatoes
2 -Tbl. bacon drippings
1 - onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 cups water
salt and pepper to taste
Fry rice in bacon drippings until brown. Add onion and garlic. Sauté one minute. Add remaining ingredients. Cover and let simmer until rice is fluffy. Do not stir during the steaming process, that will make your rice gummy. Will take about 25-minutes.
Southwestern Stuffed Peppers
Southwestern Stuffed Peppers
2 medium green peppers
boiling salted water
1 can (8 oz.) kidney beans
1/4 lb. ground beef
1/2 tsp. chili powder
1 Tbsp. oil
3/4 tsp. salt
3/4 c. Minute rice
6 Tbsp. grated Cheddar cheese
1 can (8 oz.) stewed tomatoes
1/2 tsp. chili powder
boiling salted water
1 can (8 oz.) kidney beans
1/4 lb. ground beef
1/2 tsp. chili powder
1 Tbsp. oil
3/4 tsp. salt
3/4 c. Minute rice
6 Tbsp. grated Cheddar cheese
1 can (8 oz.) stewed tomatoes
1/2 tsp. chili powder
Cut peppers in half lengthwise; remove stems and seeds. Cook in boiling water 10 minutes or until just tender. Drain and set aside.
Chocolate Billionaires
Chocolate Billionaires
1 14 oz. package Caramels
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
1 14 oz. package Caramels
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
Vanilla Poached Peaches
Vanilla Poached Peaches
1 cup water
1/3 cup sugar
1 (3 1/2-inch) piece vanilla bean, split lengthwise 3 large ripe
peaches, peeled, pitted, and quartered 2 tablespoons strawberry
preserves
4 teaspoons chopped pistachios
Combine the first 3 ingredients in a medium non-aluminum saucepan; bring
to a boil. Reduce heat; add peaches, and simmer 7 minutes or until
tender. Remove peaches with a slotted spoon; place in a shallow dish.
Bring cooking liquid to a boil, and cook until reduced to 1/2 cup (about
7 minutes). Discard vanilla bean; pour syrup over peaches. Cool to room
temperature.
Combine preserves and 4 teaspoons peach syrup; stir with a whisk. Place
3 peach quarters and 1 1/2 tablespoons peach syrup in each of 4 dishes;
top each serving with 2 teaspoons strawberry mixture and 1 teaspoon
pistachios. Makes 4 servings.
Note: If vanilla extract is used instead of vanilla bean, use 1
teaspoon and stir in after mixture is reduced.
1 cup water
1/3 cup sugar
1 (3 1/2-inch) piece vanilla bean, split lengthwise 3 large ripe
peaches, peeled, pitted, and quartered 2 tablespoons strawberry
preserves
4 teaspoons chopped pistachios
Combine the first 3 ingredients in a medium non-aluminum saucepan; bring
to a boil. Reduce heat; add peaches, and simmer 7 minutes or until
tender. Remove peaches with a slotted spoon; place in a shallow dish.
Bring cooking liquid to a boil, and cook until reduced to 1/2 cup (about
7 minutes). Discard vanilla bean; pour syrup over peaches. Cool to room
temperature.
Combine preserves and 4 teaspoons peach syrup; stir with a whisk. Place
3 peach quarters and 1 1/2 tablespoons peach syrup in each of 4 dishes;
top each serving with 2 teaspoons strawberry mixture and 1 teaspoon
pistachios. Makes 4 servings.
Note: If vanilla extract is used instead of vanilla bean, use 1
teaspoon and stir in after mixture is reduced.
Snickers Brownies
These are so yummy warm with a scoop of vanilla ice cream on top
Snickers Brownies
1 German chocolate cake mix
1 1/2 sticks margarine
2/3 cup sweetened condensed milk
1 large bag fun-size Snickers bars
Preheat oven to 350 degrees F. Combine cake mix, melted margarine
and condensed milk. Spread 1/2 of the mixture over bottom of 9x13-
inch pan. Bake 10 minutes to make crust.
Spread sliced candy bars over baked crust. Spread remaining 1/2
mixture over candy bars. Bake again for 20 minutes.
Snickers Brownies
1 German chocolate cake mix
1 1/2 sticks margarine
2/3 cup sweetened condensed milk
1 large bag fun-size Snickers bars
Preheat oven to 350 degrees F. Combine cake mix, melted margarine
and condensed milk. Spread 1/2 of the mixture over bottom of 9x13-
inch pan. Bake 10 minutes to make crust.
Spread sliced candy bars over baked crust. Spread remaining 1/2
mixture over candy bars. Bake again for 20 minutes.
Pumpkin Pecan Pie
Pumpkin Pecan Pie
3 large eggs slightly beaten
3/4 cup sugar
1/2 cup dark corn syrup
1 cup canned or cooked pureed pumpkin
1 cup whipping cream or undiluted evaporated milk
1 teaspoon vanilla
1 cup pecan halves
1 9 inch unbaked pie shell
Preheat oven to 375 degrees. In a large bowl mix together the first six
ingredients. Fold in the pecan halves. Turn the mixture in to the pie
shell and bake for 55 to 60 minutes or until a knife inserted near the
center of the pie comes out clean. Cool.
Makes 1 9 inch pie.
3 large eggs slightly beaten
3/4 cup sugar
1/2 cup dark corn syrup
1 cup canned or cooked pureed pumpkin
1 cup whipping cream or undiluted evaporated milk
1 teaspoon vanilla
1 cup pecan halves
1 9 inch unbaked pie shell
Preheat oven to 375 degrees. In a large bowl mix together the first six
ingredients. Fold in the pecan halves. Turn the mixture in to the pie
shell and bake for 55 to 60 minutes or until a knife inserted near the
center of the pie comes out clean. Cool.
Makes 1 9 inch pie.
Cocktail Cubes
Cocktail Cubes
20 cocktail picks
About 1/3 cup blackberries
About 1/3 cup blueberries
About 1/3 cup raspberries
About 2 cups fruit juice, flavor of your choice
Place 1 blackberry, 1 blueberry and 1 raspberry into each section of an ice cube tray and then fill with fruit juice. Cover tray with plastic wrap; poke a cocktail pick through wrap into each section. Freeze at least 2 hours and up to 24 hours. Remove cubes from tray and serve in the drink of your choice. Serve
20 cocktail picks
About 1/3 cup blackberries
About 1/3 cup blueberries
About 1/3 cup raspberries
About 2 cups fruit juice, flavor of your choice
Place 1 blackberry, 1 blueberry and 1 raspberry into each section of an ice cube tray and then fill with fruit juice. Cover tray with plastic wrap; poke a cocktail pick through wrap into each section. Freeze at least 2 hours and up to 24 hours. Remove cubes from tray and serve in the drink of your choice. Serve
Mojito Melon Fruit Skewers
Mojito Melon Fruit Skewers
8 pop sticks
1/2 honeydew melon, cut in 8 wedges
Mojito Mix:
1 Tbsp. powdered sugar
Juice of 3 limes
5 sprigs mint
3/4 cup white rum
Arrange melon wedges in an 8 x 8 inch baking dish. Make the mojito mix. Put all ingredients plus 1/2 cup water in blender land pulse until mint is finely chopped. Pour mixture over melon wedges and refrigerate for 1 hour. Line a baking sheet with parchment paper. Pierce each melon wedge with a pop stick and arrange in a single layer on prepared baking dish. Freeze 20 to 30 minutes. Serve cold. Serves 4
8 pop sticks
1/2 honeydew melon, cut in 8 wedges
Mojito Mix:
1 Tbsp. powdered sugar
Juice of 3 limes
5 sprigs mint
3/4 cup white rum
Arrange melon wedges in an 8 x 8 inch baking dish. Make the mojito mix. Put all ingredients plus 1/2 cup water in blender land pulse until mint is finely chopped. Pour mixture over melon wedges and refrigerate for 1 hour. Line a baking sheet with parchment paper. Pierce each melon wedge with a pop stick and arrange in a single layer on prepared baking dish. Freeze 20 to 30 minutes. Serve cold. Serves 4
Pineapple Funnels
Pineapple Funnels
4 wooden sticks
1 1/2 quarts vegetable oil
Funnel Cake Batter:
1 1/2 cups milk
2 eggs
2 cups flour
1 Tbsp. light brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 Pineapple, peeled, cored and cut into 4 sticks, 4 inches long land 1 1/2 inches wide
Powdered sugar, optional
Preheat oil in large heavy pot over medium high heat. Make the batter: Beat milk and eggs in small bowl. In another bowl, sift flour, brown sugar, cinnamon, baking powder and salt. Gradually add milk mixture to dry mixture, whisking until fully incorporated and no lumps remain. Pierce bottom of each pineapple piece with a stick. Pat pineapple dry with paper towels. Once oil reaches 350, dip pineapple sticks in batter, carefully place in pot (work in batches, in needed) and fry 5 to 6 minutes or until golden brown. Drain on paper towels. Dust with powdered sugar if desired. Serve hot. Makes 4 servings
4 wooden sticks
1 1/2 quarts vegetable oil
Funnel Cake Batter:
1 1/2 cups milk
2 eggs
2 cups flour
1 Tbsp. light brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 Pineapple, peeled, cored and cut into 4 sticks, 4 inches long land 1 1/2 inches wide
Powdered sugar, optional
Preheat oil in large heavy pot over medium high heat. Make the batter: Beat milk and eggs in small bowl. In another bowl, sift flour, brown sugar, cinnamon, baking powder and salt. Gradually add milk mixture to dry mixture, whisking until fully incorporated and no lumps remain. Pierce bottom of each pineapple piece with a stick. Pat pineapple dry with paper towels. Once oil reaches 350, dip pineapple sticks in batter, carefully place in pot (work in batches, in needed) and fry 5 to 6 minutes or until golden brown. Drain on paper towels. Dust with powdered sugar if desired. Serve hot. Makes 4 servings
Zesty Skillet Spaghetti
Zesty Skillet Spaghetti (Serves 4 -8)
1/2 lb Mild, Italian Sausage, sliced
1/2 lb Ground Meat
1 chopped Green Pepper
8 oz uncooked Spaghetti Noodles, broken into thirds
1 (26 1/2 oz) can Spaghetti Sauce
2 cups water Brown sausage in skillet, Add ground beef. Cook until beef is browned, drain.
Add green peppers, noodles, 2 cups water and spaghetti sauce. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 14 to 16 minutes or until spaghetti is cooked. Top with Parmesan Cheese and serve with Garlic Bread.
Lemon Coconut Squares
Lemon Coconut Squares
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut
In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
CREAMSICLE CHEESECAKE
CREAMSICLE CHEESECAKE
1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice
1 can Eagle Brand Milk
10 oz. Cool Whip
Mix cream cheese, milk and orange juice with mixer. Fold in cool
whip. Pour into crust & refrigerate at least 4 hours.
WHITE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
WHITE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
1 cup butter
6 oz. chocolate chips
6 oz. peanut butter chips
4 oz. white chocolate, grated
1 1/2 cups chopped walnuts
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. pure vanilla extract
2 1/2 cups oatmeal
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 375. Cream together butter, sugars. Add eggs, vanilla. Using a blender or food processor, grind oatmeal until it turns to powder. In a separate bowl, mix oatmeal, flour, baking powder, baking soda. Add peanut butter chips, chocolate chips, white chocolate, chopped walnuts. Drop by T. 2" apart, onto an ungreased baking sheet. Bake approximately 7 minutes.
1 cup butter
6 oz. chocolate chips
6 oz. peanut butter chips
4 oz. white chocolate, grated
1 1/2 cups chopped walnuts
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. pure vanilla extract
2 1/2 cups oatmeal
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 375. Cream together butter, sugars. Add eggs, vanilla. Using a blender or food processor, grind oatmeal until it turns to powder. In a separate bowl, mix oatmeal, flour, baking powder, baking soda. Add peanut butter chips, chocolate chips, white chocolate, chopped walnuts. Drop by T. 2" apart, onto an ungreased baking sheet. Bake approximately 7 minutes.
Texas Hash
Texas Hash
1 Lb Ground Beef
2 Large Onions, chopped
1 Large Green Pepper, chopped
1 16 oz can Tomatoes
1/2 cup Cooked Rice
2 teaspoon Salt
1-2 teaspoons Chili Powder
1/8 teaspoon Pepper
2 Large Onions, chopped
1 Large Green Pepper, chopped
1 16 oz can Tomatoes
1/2 cup Cooked Rice
2 teaspoon Salt
1-2 teaspoons Chili Powder
1/8 teaspoon Pepper
Heat oven to 350F. In a large skillet, brown meat with onion and green pepper. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into a greased 2 quart casserole dish. Cover and bake for 1 hour. makes 4 to 6 servings.
Tamale Pie
Tamale Pie
1 Dozen Tamales (shucked)
1 3 pound Chicken, boiled, deboned and shredded
1 Onion, chopped
1 clove Garlic, minced
1 (14 oz) can Cream Corn
1/2 cup Green Peppers, chopped
Olive Oil
1 (16 oz) can Tomato Sauce
1 (4 oz) can Ripe Olives,, chopped
2 Tablespoons Chili Powder
1/2 lb Cheddar Cheese, grated
1 3 pound Chicken, boiled, deboned and shredded
1 Onion, chopped
1 clove Garlic, minced
1 (14 oz) can Cream Corn
1/2 cup Green Peppers, chopped
Olive Oil
1 (16 oz) can Tomato Sauce
1 (4 oz) can Ripe Olives,, chopped
2 Tablespoons Chili Powder
1/2 lb Cheddar Cheese, grated
Line a 13 x 9 casserole with tamales. Cover with a layer of chicken. Saute onion, garlic and green peppers in oil. Add tomato sauce, olives, chili powder and corn. Pour sauce over chicken and top with cheese. Bake at 300F for 1 hour or until cheese is bubbly.
Impossibly Easy Chicken and Broccoli Pie
Impossibly Easy Chicken and Broccoli Pie
1 pkg, (10 oz) Frozen Chopped Broccoli, thawed and drained
1 1/2 cup shredded Cheddar Cheese
1 cup cooked Chicken, cut up
2 Eggs
1 medium Onion, chopped
1/2 cup Bisquit Mix
1 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Pepper
Heat oven to 400F. Grease pie plate. Sprinkle Broccoli, 1 cup Cheese, the Chicken and Onion on the plate. Stir remaining ingredients until blended. Pour over croccoli miture. Bake 30 to 40 minutes or until knife inserted into the middle comes out clean.
Sprinkly with remaining cheese. Bake for 1 to 2 more minutes, or until cheese is melted. Let Stand for 15 mintues before serving.
Sprinkly with remaining cheese. Bake for 1 to 2 more minutes, or until cheese is melted. Let Stand for 15 mintues before serving.
(Side note. Turkey can be used for the chicken.)
SUPER EASY NOODLE HAMBURGER CASSEROLE
SUPER EASY NOODLE HAMBURGER CASSEROLE
1 lb. ground beef, browned
1/4 cup onion, chopped
1/2 cup cheese, shredded
1/4 cup celery, finely diced
1 can cream of mushroom soup
1 cup macaroni, uncooked
1 cup milk
Brown hamburger meat, celery, onion. Drain. Cook macaroni. Mix everything together, cook in casserole dish in 400 oven until it starts to brown, about 20-30 minutes.
1 lb. ground beef, browned
1/4 cup onion, chopped
1/2 cup cheese, shredded
1/4 cup celery, finely diced
1 can cream of mushroom soup
1 cup macaroni, uncooked
1 cup milk
Brown hamburger meat, celery, onion. Drain. Cook macaroni. Mix everything together, cook in casserole dish in 400 oven until it starts to brown, about 20-30 minutes.
Barbecue Chicken and Cheddar Dinner Packets
Barbecue Chicken and Cheddar Dinner Packets
3 tablespoons barbecue sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Heat oven to 375 degrees F.
Place a 12-inch square foil sheet on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil. Place one chicken breast half over barbeque sauce and spread another teaspoon of sauce over chicken. Top with quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place the four packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges as
contents may be very hot. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted. With a spatula, transfer the
contents of each packet onto individual serving plates.
3 tablespoons barbecue sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Heat oven to 375 degrees F.
Place a 12-inch square foil sheet on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil. Place one chicken breast half over barbeque sauce and spread another teaspoon of sauce over chicken. Top with quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place the four packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges as
contents may be very hot. Sprinkle a quarter of the cheese over the top of each chicken breast and return to oven, unsealed for two minutes or until cheese is melted. With a spatula, transfer the
contents of each packet onto individual serving plates.
Coffee Crunch Cookies
Coffee Crunch Cookies
1 1/2 Cup Flour -- all-purpose
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1/4 Cup Brown sugar -- firmly packed
1 Tablespoon Instant coffee
3/4 Cup Butter -- softened
1 Egg
1 1/2 Cups Flaked coconut
Preheat oven to 350 degrees. In large bowl combine all
ingredients except coconut. Blend well with mixer. Stir in
coconut; mix thoroughly.
Drop by rounded teaspoon onto un-greased cookie sheets. Bake at
350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies.
1 1/2 Cup Flour -- all-purpose
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1/4 Cup Brown sugar -- firmly packed
1 Tablespoon Instant coffee
3/4 Cup Butter -- softened
1 Egg
1 1/2 Cups Flaked coconut
Preheat oven to 350 degrees. In large bowl combine all
ingredients except coconut. Blend well with mixer. Stir in
coconut; mix thoroughly.
Drop by rounded teaspoon onto un-greased cookie sheets. Bake at
350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies.
Tuesday, August 16, 2011
Chicken Mac Salad
Chicken Mac Salad
2 cups of cut up leftover chicken
1/2 lb of Penne pasta
2 tbl of mayonnaise
1 tbl of lemon juice
1/4 tsp salt
1/4 tsp of black pepper
1/4 cup of chopped basil
Cook pasta to al dente, drain and cool.
Mix mayonnaise, lemon juice, salt and pepper until blended.
Toss chicken with cooled pasta and the remaining ingredients in a large bowl. Cover and refrigerate for at least 2 hours or until chilled. Garnish with some lemon slices and grape tomato slices.
2 cups of cut up leftover chicken
1/2 lb of Penne pasta
2 tbl of mayonnaise
1 tbl of lemon juice
1/4 tsp salt
1/4 tsp of black pepper
1/4 cup of chopped basil
Cook pasta to al dente, drain and cool.
Mix mayonnaise, lemon juice, salt and pepper until blended.
Toss chicken with cooled pasta and the remaining ingredients in a large bowl. Cover and refrigerate for at least 2 hours or until chilled. Garnish with some lemon slices and grape tomato slices.
Ham and Potatoes
Ham and Potatoes
1 package (32oz) frozen hashed brown potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) cream of chicken soup -- condensed
1 can (12oz) evaporated milk
1 1/2 cups cooked ham -- chopped
2 cups grated cheddar cheese -- divided
Mix all ingredients except one cup cheddar cheese in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes
before serving, sprinkle reserved cheddar cheese over the top.
1 package (32oz) frozen hashed brown potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) cream of chicken soup -- condensed
1 can (12oz) evaporated milk
1 1/2 cups cooked ham -- chopped
2 cups grated cheddar cheese -- divided
Mix all ingredients except one cup cheddar cheese in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes
before serving, sprinkle reserved cheddar cheese over the top.
Butterscotch Bites
Butterscotch Bites
1 stick margarine
1/2 c. brown sugar (firmly packed)
1 1/4 c. flour
1/4 tsp. salt
1 l 6 oz. packagebutterscotch chips
Place margarine in glass mixing bowl.
Microwave on High for 1 minute or until margarine is melted.
Combine brown sugar & margarine; mix well.
Add flour & salt; mix well.
Press mixture into 8 inch glass dish.
Microwave on High for 2 minutes; turn dish.
Microwave on High for 2 to 2 1/2 minutes longer Set aside.
Place butterscotch chips in glass measuring cup.
Microwave on High for 1 minute or until chips are melted,
Spread over mixture.
Cut into squares,
Banana Nut Butterscotch Bread
Banana Nut Butterscotch Bread 3 1/2 cups all-purpose flour
4 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 1/2 cups sugar
2 cups (4-6) ripe bananas
2 eggs
1 stick (1/2 cup) butter (optional)
1/2 cup milk
one 12 oz. pkg. butterscotch morsels
3/4 cup chopped nuts Combine flour, baking powder, soda, cinnamon, nutmeg, salt. In a large bowl mix sugar, mashed bananas, eggs, butter, if used. Beat until creamy. Add flour mixture gradually alternating with milk until well blended. Stir in nuts, butterscotch morsels, if you wish, use only 1/2 cup nuts in batter, sprinkle rest on top before baking. Pour batter into 2 greased 9x5x3" loaf pans or 5 or 6 mini loaf pans. Bake at 350 about 40 minutes. Cool 30 minutes in pan before removing. Bread freezes well.
Chocolate-Peanut Butter Truffle Pie
Chocolate-Peanut Butter Truffle Pie
Crust
1 box refrigerated pie crusts, softened as directed on box
1 box refrigerated pie crusts, softened as directed on box
Truffle Filling
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie
Crusty Honey Mustard Chicken
Crusty Honey Mustard Chicken 1/4 cup honey
2 T. prepared mustard
1/2 cup saltine cracker crumbs
4 boneless, skinless chicken breast halves Preheat oven to 400. Lightly coat baking sheet with cooking spray. Combine honey, mustard in small bowl. Set aside 2 T. for sauce. Spread crumbs in shallow dish. Dip chicken first in honey/mustard, then in crumbs to coat. Place on baking sheet. Bake 18-20 minutes or until cooked through. Drizzle with reserved sauce. This also makes a great sandwich in between a kaiser roller, with your favorite sandwich fixings.
Beefy Enchilada Pie
Beefy Enchilada Pie
1 pound lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese
1 (6-ounce) can black olives, drained and sliced
12 (6-inch) corn tortillas
1/4 cup butter
1 cup water
Preheat oven to 400°F (205°C).
In a large skillet, brown ground beef and onion; drain. Stir in tomato sauce, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and stir in cheddar cheese and olives.
Butter one side of all the corn tortillas; line the bottom of a round 2-quart casserole with 3 tortillas. Top with 1/4 of the meat mixture. Repeat layers, ending with meat mixture. Pour water over the top and cover tightly.
Bake for 20 minutes, or until hot and steamy. Let stand for 10 minutes before cutting into wedges. Serve warm.
Makes 6 servings.
1 pound lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese
1 (6-ounce) can black olives, drained and sliced
12 (6-inch) corn tortillas
1/4 cup butter
1 cup water
Preheat oven to 400°F (205°C).
In a large skillet, brown ground beef and onion; drain. Stir in tomato sauce, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and stir in cheddar cheese and olives.
Butter one side of all the corn tortillas; line the bottom of a round 2-quart casserole with 3 tortillas. Top with 1/4 of the meat mixture. Repeat layers, ending with meat mixture. Pour water over the top and cover tightly.
Bake for 20 minutes, or until hot and steamy. Let stand for 10 minutes before cutting into wedges. Serve warm.
Makes 6 servings.
Mexican Mix up
Mexican Mix up
1 ½ lb. ground beef
½ c. chopped onion
½ c. chopped green peppers
1 T. chili powder
1 lg. clove garlic, minced or garlic salt
1 (15 oz.) can beef gravy
1 (16 oz.) can kidney beans drained
2 c. cooked macaroni
¼ tsp. salt
¼ tsp. pepper
½ c. shredded Cheddar cheese
Tortilla chips
In a skillet, brown beef with chili powder
and seasonings; stir to break up meat. Add gravy,
beans, macaroni, onions and green peppers. Pour
into a 2-quart (8x12x2-inch) baking dish. Bake at
450 for 15 minutes. Stir. Top with cheese and
chips; bake until cheese melts. Yield: about 6 ½ cups.
1 ½ lb. ground beef
½ c. chopped onion
½ c. chopped green peppers
1 T. chili powder
1 lg. clove garlic, minced or garlic salt
1 (15 oz.) can beef gravy
1 (16 oz.) can kidney beans drained
2 c. cooked macaroni
¼ tsp. salt
¼ tsp. pepper
½ c. shredded Cheddar cheese
Tortilla chips
In a skillet, brown beef with chili powder
and seasonings; stir to break up meat. Add gravy,
beans, macaroni, onions and green peppers. Pour
into a 2-quart (8x12x2-inch) baking dish. Bake at
450 for 15 minutes. Stir. Top with cheese and
chips; bake until cheese melts. Yield: about 6 ½ cups.
Chicken Kabobs
| Chicken Kabobs |
|
|
|
Sauce: 1/4 c. brown sugar 2 T. lemon juice 1/4 t. ginger 1/4 c. soy sauce 1/4 t. garlic Ingredients: Chicken chunks Zucchini Pineapple chunks Par-boiled carrot pieces Marinate chicken in sauce. Skewer chicken, zucchini, pineapple and carrots. Brush with leftover sauce. Broil or grill until done. Excellant with beef too. |
Fruit Dessert Salad
Fruit Dessert Salad
8 oz. cream cheese
8 oz. sour cream
8 oz. Cool Whip
1 1/2 c. powdered sugar
1 tsp. lemon juice
Combine cream cheese and sour cream; Add next 3 ingredients.
Fold in grapes. Keep refrigerated.
Double Strawberry Cups
Double Strawberry Cups
1 qt Fresh strawberries
2 tb Sugar; or to taste
3 tb Orange liqueur; divided
1 pt Strawberry ice cream
Rinse and pat strawberries dry. Set aside 6 for garnish.
Hull remaining berries and halve into a bowl. Sprinkle with sugar and
1 tablespoon liqueur; toss gently to combine. Cover with plastic and
chill at least 1 hour.
At serving time, soften ice cream. Combine remaining ice cream and
remaining liqueur until well combined.
Divide strawberry mixture among 6 dessert dishes and spoon ice cream
mixture over. Garnish with whole berries.
1 qt Fresh strawberries
2 tb Sugar; or to taste
3 tb Orange liqueur; divided
1 pt Strawberry ice cream
Rinse and pat strawberries dry. Set aside 6 for garnish.
Hull remaining berries and halve into a bowl. Sprinkle with sugar and
1 tablespoon liqueur; toss gently to combine. Cover with plastic and
chill at least 1 hour.
At serving time, soften ice cream. Combine remaining ice cream and
remaining liqueur until well combined.
Divide strawberry mixture among 6 dessert dishes and spoon ice cream
mixture over. Garnish with whole berries.
ONION POCKET BURGERS
ONION POCKET BURGERS
1 c. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tbsp. prepared mustard
3 lg. onions, cut in half crosswise
1 1/2 lbs. ground beef
1 egg
1 sm. green pepper, finely chopped
1 1/2 tsp. salt
Dash pepper
Combine first 4 ingredients and set aside. Scoop out centers of onions
(save for use at a later time). Place each half onion on a square of
heavy duty foil. Combine ground beef, egg, green pepper, salt, pepper
and 3/4 cup of the ketchup mixture.
Shape into 6 balls and place one in each onion half. Pour remaining
sauce over each onion.
Bring 4 corners of foil loosely together in a pyramid shape, allowing
room for hear circulation and expansion. Seal by folding over ends and
pressing together. When the coals have a grey ash, place foil wrapped
onions on grill and cook for approximately 50 to 60 minutes. Onion
Pocket burgers may also be cooked in a 350 degree oven for about the
same length of time.
1 c. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tbsp. prepared mustard
3 lg. onions, cut in half crosswise
1 1/2 lbs. ground beef
1 egg
1 sm. green pepper, finely chopped
1 1/2 tsp. salt
Dash pepper
Combine first 4 ingredients and set aside. Scoop out centers of onions
(save for use at a later time). Place each half onion on a square of
heavy duty foil. Combine ground beef, egg, green pepper, salt, pepper
and 3/4 cup of the ketchup mixture.
Shape into 6 balls and place one in each onion half. Pour remaining
sauce over each onion.
Bring 4 corners of foil loosely together in a pyramid shape, allowing
room for hear circulation and expansion. Seal by folding over ends and
pressing together. When the coals have a grey ash, place foil wrapped
onions on grill and cook for approximately 50 to 60 minutes. Onion
Pocket burgers may also be cooked in a 350 degree oven for about the
same length of time.
CARAMEL CASHEW BALLS
CARAMEL CASHEW BALLS
2 -Bags (3.5 oz. each) microwave popcorn
1 cup dry roasted cashews
1-cup (2 sticks) butter or margarine
1 pkg. (1 lb.) light brown sugar (2 cups)
1/2 cup light corn syrup
1/2 tsp. Salt
1/2 tsp. Cream of tartar
1 tsp. Baking soda
Microwave popcorn as pkg. Directs; discard any un popped kernels. In
greased microwave safe 13" x 9" x 2" baking dish, mix popcorn and nuts.
In large glass bowl, microwave butter on high 1 minute, or until melted;
stir in brown sugar, corn syrup, salt and cream of tartar. Microwave on
high 4 minutes, or until mixture boils, stirring after 2 minutes.
Microwave 10 minutes or until a small amount of sugar mixture dropped in
ice water forms hard threads, or until mixture reaches 280 degrees on
candy thermometer. (Do no leave candy thermometer in microwave.) Stir in
baking soda; quickly pour sugar mixture over popcorn and nuts. With
spatula, toss to coat evenly. Slightly cook mixture. With lightly oiled
hands, roll ½ cup popcorn into 3 " balls. If mixture hardens,
microwave on medium 1 minute; continue rolling balls as above. Cool
completely.
Makes about 14 balls.
2 -Bags (3.5 oz. each) microwave popcorn
1 cup dry roasted cashews
1-cup (2 sticks) butter or margarine
1 pkg. (1 lb.) light brown sugar (2 cups)
1/2 cup light corn syrup
1/2 tsp. Salt
1/2 tsp. Cream of tartar
1 tsp. Baking soda
Microwave popcorn as pkg. Directs; discard any un popped kernels. In
greased microwave safe 13" x 9" x 2" baking dish, mix popcorn and nuts.
In large glass bowl, microwave butter on high 1 minute, or until melted;
stir in brown sugar, corn syrup, salt and cream of tartar. Microwave on
high 4 minutes, or until mixture boils, stirring after 2 minutes.
Microwave 10 minutes or until a small amount of sugar mixture dropped in
ice water forms hard threads, or until mixture reaches 280 degrees on
candy thermometer. (Do no leave candy thermometer in microwave.) Stir in
baking soda; quickly pour sugar mixture over popcorn and nuts. With
spatula, toss to coat evenly. Slightly cook mixture. With lightly oiled
hands, roll ½ cup popcorn into 3 " balls. If mixture hardens,
microwave on medium 1 minute; continue rolling balls as above. Cool
completely.
Makes about 14 balls.
CHOCO-HEATH DELIGHT
CHOCO-HEATH DELIGHT
1 angel food cake, broken in pieces
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed
Layer in large glass bowl, in order given. Make several layers. Cover
with Cool Whip. Chill.
1 angel food cake, broken in pieces
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed
Layer in large glass bowl, in order given. Make several layers. Cover
with Cool Whip. Chill.
Ranch Cheeseburgers
Ranch Cheeseburgers
1 tablespoon seasoning salt
1 packet ranch dressing mix
1 pound ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine dressing mix with seasoning salt, ground beef and cheese. Form patties and cook until done. Toast buns before serving.
Cookie Crust Apple Pie
Cookie Crust Apple Pie
Crust:
1/2 c margarine
1/3 c sugar
1 tsp vanilla
1 c flour
Cream cheese layer:
8 oz cream cheese, softened
1/4 c sugar
1 egg
1/2 tsp vanilla
Apple layer:
1/2 c sugar
2 tsp cinnamon
4 thin sliced Jonathan apples
1/2 c chopped nuts
Crust:
Cream together the margarine and sugar. Add the vanilla and flour.
Stir until it forms a smooth dough. Pat into a 9" pie pan.
Cream cheese layer:
Blend all four ingredients and spread over the pie crust.
Apple Layer:
Toss all four ingredients together and put over cream cheese layer,
pressing down lightly.
Bake at 400 for 35 minutes.
Crust:
1/2 c margarine
1/3 c sugar
1 tsp vanilla
1 c flour
Cream cheese layer:
8 oz cream cheese, softened
1/4 c sugar
1 egg
1/2 tsp vanilla
Apple layer:
1/2 c sugar
2 tsp cinnamon
4 thin sliced Jonathan apples
1/2 c chopped nuts
Crust:
Cream together the margarine and sugar. Add the vanilla and flour.
Stir until it forms a smooth dough. Pat into a 9" pie pan.
Cream cheese layer:
Blend all four ingredients and spread over the pie crust.
Apple Layer:
Toss all four ingredients together and put over cream cheese layer,
pressing down lightly.
Bake at 400 for 35 minutes.
PEACH - JELLO DESSERT OR SALAD
PEACH - JELLO DESSERT OR SALAD
1 lg. can drained peaches
1 lg. or 2 sm. pkg. peach jello
1 lg. container frozen whipped topping
Drain peaches; save juice. Cut peaches in small pieces. Make jello with
the amount of hot water on box. Use juice of peaches and enough cold
water to make required amount of cold liquid. Mix whipped topping in
while jello is hot.
Mixes better if you use a whisk or something to make it mix well. Add
peaches; pour in a 2 or 3-quart dish and refrigerate until firm. Use as
salad or dessert.
1 lg. can drained peaches
1 lg. or 2 sm. pkg. peach jello
1 lg. container frozen whipped topping
Drain peaches; save juice. Cut peaches in small pieces. Make jello with
the amount of hot water on box. Use juice of peaches and enough cold
water to make required amount of cold liquid. Mix whipped topping in
while jello is hot.
Mixes better if you use a whisk or something to make it mix well. Add
peaches; pour in a 2 or 3-quart dish and refrigerate until firm. Use as
salad or dessert.
CEREAL CANDY BARS
CEREAL CANDY BARS
1 c. sugar
1 c. white syrup
1 1/2 c. peanut butter
1 tsp. vanilla
8 c. Special K cereal
6 (1 oz.) Hershey bars
1 (6 oz.) butterscotch chips
Cook sugar and syrup until mixture boils. Remove from heat and stir in
peanut butter and vanilla. Mix well. Add to cereal and mix. Press into
buttered jelly roll pan. Cool. Melt candy bars and chips in double
boiler or over low heat. Spread over cooled layer. Cool. Cut into bars.
1 c. sugar
1 c. white syrup
1 1/2 c. peanut butter
1 tsp. vanilla
8 c. Special K cereal
6 (1 oz.) Hershey bars
1 (6 oz.) butterscotch chips
Cook sugar and syrup until mixture boils. Remove from heat and stir in
peanut butter and vanilla. Mix well. Add to cereal and mix. Press into
buttered jelly roll pan. Cool. Melt candy bars and chips in double
boiler or over low heat. Spread over cooled layer. Cool. Cut into bars.
Banana-Pineapple Bread
Banana-Pineapple Bread
1 cup chopped nuts
2 1/2 cups granulated sugar
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups vegetable oil
3 eggs
3 bananas, mashed
1 teaspoon lemon juice
1 can crushed pineapple, drained
Mix together dry ingredients. Mix together liquid ingredients, combine. Bake at 350 degrees for 1 hour.
1 cup chopped nuts
2 1/2 cups granulated sugar
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups vegetable oil
3 eggs
3 bananas, mashed
1 teaspoon lemon juice
1 can crushed pineapple, drained
Mix together dry ingredients. Mix together liquid ingredients, combine. Bake at 350 degrees for 1 hour.
Butterfinger Crumb Cake
Butterfinger Crumb Cake
1 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed
Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl.
Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.
1 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed
Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl.
Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.
Spumoni Loaf
Spumoni Loaf
1 cup milk
1 t. vanilla extract
2 jars marshmallow crème (7 oz each)
4 plain milk chocolate candy bars (1.55 oz. each)
1/2 cup chopped almonds
1/2 cup chopped maraschino cherries
2 cups whipping cream, whipped
combine milk and vanilla. Stir in marshmallow crème. Cook and stir over
low heat until smooth. Cool. Stir in candy bars, almonds and cherries.
Fold in whipped cream. Transfer to an ungreased 9 x 5" loaf pan. cover
and freeze for at least 4 hours. Remove from the freezer 10 minutes
before serving. Unmold and slice. Makes 10 to 12 servings.
1 cup milk
1 t. vanilla extract
2 jars marshmallow crème (7 oz each)
4 plain milk chocolate candy bars (1.55 oz. each)
1/2 cup chopped almonds
1/2 cup chopped maraschino cherries
2 cups whipping cream, whipped
combine milk and vanilla. Stir in marshmallow crème. Cook and stir over
low heat until smooth. Cool. Stir in candy bars, almonds and cherries.
Fold in whipped cream. Transfer to an ungreased 9 x 5" loaf pan. cover
and freeze for at least 4 hours. Remove from the freezer 10 minutes
before serving. Unmold and slice. Makes 10 to 12 servings.
Sausage Stuffing Broccoli Bake
Sausage Stuffing Broccoli Bake
1 10 oz. (2 c.) pkg. frozen chopped broccoli
16 oz. bulk pork sausage
3 c. plain croutons
2 c. Sharp Cheddar, Swiss or Emmental cheese, shredded
1 10 3/4 oz can condensed Cream Of Broccoli OR Cream Of Chicken soup
4 eggs
1 soup can milk
Preheat oven to 400.
Cook broccoli according to pkg. directions, and drain.
Meanwhile, in med. skillet, over med. heat, cook sausage until
browned and thoroughly cooked, stirring to separate meat.
Spoon off fat.
In a lg. bowl, combine cooked sausage, cooked broccoli, croutons
and cheese.
Arrange mixture evenly in greased 12x8" baking dish.
In same bowl, stir soup until smooth.
Beat in eggs and milk.
Pour over sausage mixture, covering all ingredients.
Bake 30 mins., or until set in center.
Let stand 10 mins. before serving.
Cut into squares to serve.
1 10 oz. (2 c.) pkg. frozen chopped broccoli
16 oz. bulk pork sausage
3 c. plain croutons
2 c. Sharp Cheddar, Swiss or Emmental cheese, shredded
1 10 3/4 oz can condensed Cream Of Broccoli OR Cream Of Chicken soup
4 eggs
1 soup can milk
Preheat oven to 400.
Cook broccoli according to pkg. directions, and drain.
Meanwhile, in med. skillet, over med. heat, cook sausage until
browned and thoroughly cooked, stirring to separate meat.
Spoon off fat.
In a lg. bowl, combine cooked sausage, cooked broccoli, croutons
and cheese.
Arrange mixture evenly in greased 12x8" baking dish.
In same bowl, stir soup until smooth.
Beat in eggs and milk.
Pour over sausage mixture, covering all ingredients.
Bake 30 mins., or until set in center.
Let stand 10 mins. before serving.
Cut into squares to serve.
Coffee Parfait
Coffee Parfait
2 T. cornstarch
2/3 C. sugar
1/8 t. salt
2 T. milk
2 egg yolks
1 C. strong coffee
1 1/2 C. heavy cream
Combine cornstarch, sugar and salt, stir in milk. Beat and add egg yolks and coffee. Stir and cook over low heat or in double boiler until mixture thickens. Chill. Then whip until stiff. Fold in cream. Freeze. Serve in parfait glasses, topped with whipped cream.
Makes 1 1/2 quarts.
2 T. cornstarch
2/3 C. sugar
1/8 t. salt
2 T. milk
2 egg yolks
1 C. strong coffee
1 1/2 C. heavy cream
Combine cornstarch, sugar and salt, stir in milk. Beat and add egg yolks and coffee. Stir and cook over low heat or in double boiler until mixture thickens. Chill. Then whip until stiff. Fold in cream. Freeze. Serve in parfait glasses, topped with whipped cream.
Makes 1 1/2 quarts.
Chocolate Marshmallow Roll
Chocolate Marshmallow Roll
Beat together
1 egg
1 cup icing sugar
Blend in
1/4 cup margarine
2 squares melted unsweetened chocolate
4 cups miniature marshmallows.
Divide in 3 portions and roll in desiccated coconut. Wrap in waxed paper and chill. This will be best if stored in the refrigerator 2 to 3 days OR frozen. Slice and serve.
Beat together
1 egg
1 cup icing sugar
Blend in
1/4 cup margarine
2 squares melted unsweetened chocolate
4 cups miniature marshmallows.
Divide in 3 portions and roll in desiccated coconut. Wrap in waxed paper and chill. This will be best if stored in the refrigerator 2 to 3 days OR frozen. Slice and serve.
The Fizz
The Fizz
strawberry syrup
1 bottle seltzer water
1 pint of vanilla ice cream
Place 1 teaspoon strawberry syrup in each glass. Pour seltzer water into each glass until it is 2/3 full. Stir syrup and water briskly until they are mixed. Place a scoop of vanilla ice cream in each glass. Top with heaping tablespoonful of sliced strawberries.
strawberry syrup
1 bottle seltzer water
1 pint of vanilla ice cream
Place 1 teaspoon strawberry syrup in each glass. Pour seltzer water into each glass until it is 2/3 full. Stir syrup and water briskly until they are mixed. Place a scoop of vanilla ice cream in each glass. Top with heaping tablespoonful of sliced strawberries.
Cosmo Pops
Cosmo Pops
1 1/2 cups cranberry juice cocktail
1/4 cup vodka
1/4 cup triple sec
1 t. fresh lime juice
In small bowl, mix the cranberry juice cocktail, vodka, triple sec and lime juice. Pour 1/4 cup mixture into each of 8 small dessert glasses. Freeze about 1 hour until firm. Insert a popsicyle stick into each glass and freeze until solid. Soak in warm water about 30 seconds and gently twist to remove from glasses. If desired, mix coarse sugar and lime zest to sprinkle over the finished pops
1 1/2 cups cranberry juice cocktail
1/4 cup vodka
1/4 cup triple sec
1 t. fresh lime juice
In small bowl, mix the cranberry juice cocktail, vodka, triple sec and lime juice. Pour 1/4 cup mixture into each of 8 small dessert glasses. Freeze about 1 hour until firm. Insert a popsicyle stick into each glass and freeze until solid. Soak in warm water about 30 seconds and gently twist to remove from glasses. If desired, mix coarse sugar and lime zest to sprinkle over the finished pops
Monday, August 15, 2011
Double Blueberry Cookie Pie
Double Blueberry Cookie Pie
1 (18-oz) package refrigerated sugar cookie dough, room temperature
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
Dash salt
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whipped
Preheat oven to 350º. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.
In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes.
On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks.
Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill.
Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.
Makes 8 servings.
Cheesecake Fruit Dip
Cheesecake Fruit Dip
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
2 (7 ounce) jars marshmallow creme
1/4 cup milk
fresh fruit (for dipping)
Combine all ingredients except fruit in bowl; mix well.
Serve with fruit to dip; this is especially good with strawberries.
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
2 (7 ounce) jars marshmallow creme
1/4 cup milk
fresh fruit (for dipping)
Combine all ingredients except fruit in bowl; mix well.
Serve with fruit to dip; this is especially good with strawberries.
Cabin Goodies
Cabin Goodies
1 cup white corn syrup
1 cup sugar
1 cup peanut butter
6-7 cups Golden Graham cereal
1 cup crunchy M & M's
Combine corn syrup and sugar in saucepan and bring to a boil. Boil for 1 minute. Add peanut butter and mix well. Remove from heat and add Golden Grahams and M & M's. Stir fast. Drop by spoonfuls on wax paper and let cool.
1 cup white corn syrup
1 cup sugar
1 cup peanut butter
6-7 cups Golden Graham cereal
1 cup crunchy M & M's
Combine corn syrup and sugar in saucepan and bring to a boil. Boil for 1 minute. Add peanut butter and mix well. Remove from heat and add Golden Grahams and M & M's. Stir fast. Drop by spoonfuls on wax paper and let cool.
HAPPY TROLL COOKIES
HAPPY TROLL COOKIES
3/4 c. firmly packed brown sugar
1/2 c. sugar
1/2 c. butter, softened
1/2 c. peanut butter
1 tsp. vanilla
1 egg
1 c. rolled oats
3/4 c. flour
1/2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M'S
1/2 c. chopped pecans
Heat oven to 350 degrees. Lightly grease cookie sheets. In large bowl beat brown sugar, sugar, butter, peanut butter, vanilla and egg until light and fluffy.
Add rolled oats; mix well. Add flour and baking soda; mix well. Stir in chocolate chips, M&M'S® and pecans; mix well.
Place by teaspoonfuls on greased cookie sheets, flatten slightly. Bake at 350 degrees for 10-15 minutes or until light golden brown. Cool 2-3 minutes; remove from cookie sheets. Yield 3 dozen cookies.
3/4 c. firmly packed brown sugar
1/2 c. sugar
1/2 c. butter, softened
1/2 c. peanut butter
1 tsp. vanilla
1 egg
1 c. rolled oats
3/4 c. flour
1/2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M'S
1/2 c. chopped pecans
Heat oven to 350 degrees. Lightly grease cookie sheets. In large bowl beat brown sugar, sugar, butter, peanut butter, vanilla and egg until light and fluffy.
Add rolled oats; mix well. Add flour and baking soda; mix well. Stir in chocolate chips, M&M'S® and pecans; mix well.
Place by teaspoonfuls on greased cookie sheets, flatten slightly. Bake at 350 degrees for 10-15 minutes or until light golden brown. Cool 2-3 minutes; remove from cookie sheets. Yield 3 dozen cookies.
Blueberry Angel Cake
Blueberry Angel Cake
1 angel food cake
1 small carton cool whip
1 (8oz) pkg. cream cheese
2 c. powdered sugar
1 can blueberry pie filling
Split angel food cake into three layers. Mix cream cheese and
powdered sugar until smooth. Fold in cool whip. Put 1/3 mixture
between each layer and on top. Drizzle 1/3 can blueberry pie filling
over each layer of cool whip mixture. Place in refrigerator and chill
before serving. This needs to be stored in the refrigerator.
1 angel food cake
1 small carton cool whip
1 (8oz) pkg. cream cheese
2 c. powdered sugar
1 can blueberry pie filling
Split angel food cake into three layers. Mix cream cheese and
powdered sugar until smooth. Fold in cool whip. Put 1/3 mixture
between each layer and on top. Drizzle 1/3 can blueberry pie filling
over each layer of cool whip mixture. Place in refrigerator and chill
before serving. This needs to be stored in the refrigerator.
Jalapeno Mexican Corn
Jalapeno Mexican Corn
2 eggs, beaten
1 cup sour cream
1/4 cup margarine, melted
1/2 onion, chopped
1 (11-oz.) can Mexi-corn, drained
1 (14-oz.) can cream-style corn
3 Tbsp. diced jalapenos
1 (8-oz.) box corn bread mix
Combine all ingredients in a bowl. Pour into a slow cooker prepared with cooking spray. Mix well. Cover.
Cook on low for 4 hours or high for 2 hours.
2 eggs, beaten
1 cup sour cream
1/4 cup margarine, melted
1/2 onion, chopped
1 (11-oz.) can Mexi-corn, drained
1 (14-oz.) can cream-style corn
3 Tbsp. diced jalapenos
1 (8-oz.) box corn bread mix
Combine all ingredients in a bowl. Pour into a slow cooker prepared with cooking spray. Mix well. Cover.
Cook on low for 4 hours or high for 2 hours.
Butterscotch Pudding Cookies
Butterscotch Pudding Cookies
3/4 c. margarine
6 oz. evaporated milk
1-1/2 c. sugar
1 pkg. instant butterscotch pudding
4 c. instant oatmeal
6 oz. evaporated milk
1-1/2 c. sugar
1 pkg. instant butterscotch pudding
4 c. instant oatmeal
Bring the first 3 ingredients to a boil. Remove and add oatmeal and pudding. Let stand 15 minutes. Roll into balls and drop onto waxed paper.
1 Pan Bisquick Cobbler
1 Pan Bisquick Cobbler
1/4 c (1/2 stick) butter or margarine
2/3 c milk
1 1/2 c Bisquick baking mix
1 c sugar
1 can (21-oz) favorite flavor pie filling
Heat oven 400F deg.
Melt margarine or butter in 11x7-in baking pan.
Add milk, Bisquick mix and sugar.
Stir til smooth.
Drop spoonfuls of pie filling over batter.
Bake 30-35 mins til golden brown.
1/4 c (1/2 stick) butter or margarine
2/3 c milk
1 1/2 c Bisquick baking mix
1 c sugar
1 can (21-oz) favorite flavor pie filling
Heat oven 400F deg.
Melt margarine or butter in 11x7-in baking pan.
Add milk, Bisquick mix and sugar.
Stir til smooth.
Drop spoonfuls of pie filling over batter.
Bake 30-35 mins til golden brown.
Honey Hives
Honey Hives
1 cup peanut butter
1/3 cup GOLDEN BLOSSOM HONEY
3/4 cup raisins
1 teaspoon vanilla
1 1/2 cups rice crispies
Mix all ingredients well. Roll with balls and refrigerate until set.
1 cup peanut butter
1/3 cup GOLDEN BLOSSOM HONEY
3/4 cup raisins
1 teaspoon vanilla
1 1/2 cups rice crispies
Mix all ingredients well. Roll with balls and refrigerate until set.
Monday, August 8, 2011
CHRISTmas is sneeking up on us!
This time of year I work on CHRISTmas,making gifts and buying the right gift when I see is,when it comes to buying,I learned along time ago the prices go up and things get picked over.So when I find the right gift for the right person,I grab it,This last weekend I made several felted soaps for the fellas and the girls,good stocking stuffers,I have the vanilla lotion made and botteled,I will make lip gloss in Oct.to hot to make it right now,I will be posting the recipes very soon,hope ya'll enjoy.
peg
peg
Friday, August 5, 2011
Bloomer Droppers
Bloomer Droppers
6 oz. frozen lemonade concentrate
2 unpeeled peaches, chopped
6 oz. Vodka
6 oz. lemon lime soda
1 Tbsp. powdered sugar
Mix the lemonade concentrate, peaches, vodka, soda and powdered sugar in blender container. Process adding ice cubes as needed until of a slushy consistency. Serve at once or store, covered in freezer until serving time. Makes 6 servings.
6 oz. frozen lemonade concentrate
2 unpeeled peaches, chopped
6 oz. Vodka
6 oz. lemon lime soda
1 Tbsp. powdered sugar
Mix the lemonade concentrate, peaches, vodka, soda and powdered sugar in blender container. Process adding ice cubes as needed until of a slushy consistency. Serve at once or store, covered in freezer until serving time. Makes 6 servings.
DIRTY DIAPERS
DIRTY DIAPERS
1 roll ground sausage
1 block of cream cheese
2 cans of Pillsbury flaky biscuits
Preheat oven at 425 degrees.
Cook the sausage in a sauce pan (like you were making ground
beef for tacos) get meat as small as possible. Drain grease.
Then after it is done add the cream cheese and let it melt. Mix
thoroughly.
Then take your biscuits and break them apart. With your hands or
rolling pin flatten biscuit and cut in half. One biscuit will make 2.
Add filling to half of your dough and then fold over to make little
taco shape pastry. Pinch edges to seal. Bake at 425 until done -
about 7-10 min.
These are great finger foods. Great for breakfast
1 roll ground sausage
1 block of cream cheese
2 cans of Pillsbury flaky biscuits
Preheat oven at 425 degrees.
Cook the sausage in a sauce pan (like you were making ground
beef for tacos) get meat as small as possible. Drain grease.
Then after it is done add the cream cheese and let it melt. Mix
thoroughly.
Then take your biscuits and break them apart. With your hands or
rolling pin flatten biscuit and cut in half. One biscuit will make 2.
Add filling to half of your dough and then fold over to make little
taco shape pastry. Pinch edges to seal. Bake at 425 until done -
about 7-10 min.
These are great finger foods. Great for breakfast
S'More Please
S'More Please
4 slices pound cake
1 banana,cut lengthwise into 4 pieces
1 c. choc. chips
1 c. mini marshmallows
1 c. peanut butter
spread
each piece of pound cake with 1/4 of the peanut butter..Place on
microwavable dish. Top each with a 1/4 of the remaining ingredients.
Microwave till choc. & marshmallows soften..Can also be served with
a small scoop of ice cream of choice.
4 slices pound cake
1 banana,cut lengthwise into 4 pieces
1 c. choc. chips
1 c. mini marshmallows
1 c. peanut butter
spread
each piece of pound cake with 1/4 of the peanut butter..Place on
microwavable dish. Top each with a 1/4 of the remaining ingredients.
Microwave till choc. & marshmallows soften..Can also be served with
a small scoop of ice cream of choice.
Mexican Manacotti
Mexican Manacotti
1 pound lean ground beef
1 can (16 ounces) re-fried beans
2-1/2 teaspoon chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) manacotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterry Jack OR Mexican-blend cheese 1/4 cup
sliced green onions
Sliced ripe olives, optional
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon
into uncooked manacotti shells; arrange in a greased 13-in. x 9-in x 2-in.
baking dish. Combine water and picante sauce; pour over shells. Cover and
refrigerate overnight. Remove from the refrigerator 30 min
before baking. Cover and bake at 350 degrees for 1 hr. Uncover; spoon sour cream
over top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 min
longer or until the cheese is melted.
1 pound lean ground beef
1 can (16 ounces) re-fried beans
2-1/2 teaspoon chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) manacotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterry Jack OR Mexican-blend cheese 1/4 cup
sliced green onions
Sliced ripe olives, optional
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon
into uncooked manacotti shells; arrange in a greased 13-in. x 9-in x 2-in.
baking dish. Combine water and picante sauce; pour over shells. Cover and
refrigerate overnight. Remove from the refrigerator 30 min
before baking. Cover and bake at 350 degrees for 1 hr. Uncover; spoon sour cream
over top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 min
longer or until the cheese is melted.
Tex Mex Chicken Salad
Tex Mex Chicken Salad
4 Cups cooked chicken, shredded
2 Cups Sharp Cheddar cheese, shredded
16 ounce Can red kidney beans, rinsed and drained
1 Medium onion, chopped
1/2 Cup olives, sliced
2 Tablespoons sweet red pepper, diced
2 Tablespoons green pepper, diced
1 Can chopped green chiles, drained
1/2 cup canned corn, well drained
1 Package taco seasoning mix
1/2 Cup sour cream
1/2 Cup mayonnaise
1/2 cup tomato salsa
***Topping***
2 Medium avocados, peeled and chopped
shredded lettuce
2 Medium tomatoes, chopped
corn chips
Combine all salad ingredients in a large bowl. Mix well to combine.
Cover and chill. At serving time, toss in avocado.
Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each.
Top with chopped tomato and chips.
4 Cups cooked chicken, shredded
2 Cups Sharp Cheddar cheese, shredded
16 ounce Can red kidney beans, rinsed and drained
1 Medium onion, chopped
1/2 Cup olives, sliced
2 Tablespoons sweet red pepper, diced
2 Tablespoons green pepper, diced
1 Can chopped green chiles, drained
1/2 cup canned corn, well drained
1 Package taco seasoning mix
1/2 Cup sour cream
1/2 Cup mayonnaise
1/2 cup tomato salsa
***Topping***
2 Medium avocados, peeled and chopped
shredded lettuce
2 Medium tomatoes, chopped
corn chips
Combine all salad ingredients in a large bowl. Mix well to combine.
Cover and chill. At serving time, toss in avocado.
Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each.
Top with chopped tomato and chips.
Beefy Crescent Casserole
Beefy Crescent Casserole
1 lb Ground Hamburger
1 can Cream of Mushroom Soup
1 package crescent dinner dolls
3 oz. cream cheese
8 oz. cheddar cheese grated
Brown meat and drain.
Mix with mushroom soup.
Spread in 9x9 inch baking dish.
Mix cheddar and cream cheese together.
Pat out rolls on to 1/8 inch thick.
Add equal amounts of cheese mixture on each triangle of dough.
Roll up as crescent roll. place on top of meat mixture.
Bake at 375 degrees for 30 minutes
1 lb Ground Hamburger
1 can Cream of Mushroom Soup
1 package crescent dinner dolls
3 oz. cream cheese
8 oz. cheddar cheese grated
Brown meat and drain.
Mix with mushroom soup.
Spread in 9x9 inch baking dish.
Mix cheddar and cream cheese together.
Pat out rolls on to 1/8 inch thick.
Add equal amounts of cheese mixture on each triangle of dough.
Roll up as crescent roll. place on top of meat mixture.
Bake at 375 degrees for 30 minutes
Cinnamon Sopapilla Cheesecake
Cinnamon Sopapilla Cheesecake
2 cans Crescent rolls divided use
2 8 ounce Packages of cream cheese softened
1 3/4 cup Sugar divided use
1 teaspoon Vanilla
1/2 cup Butter melted
1/2 teaspoon Cinnamon
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking
spray.
Bottom crust:
Spread one can of crescent rolls over the bottom of the pan.
Filling:
Mix two packages of cream cheese, one cup of sugar, and 1 teaspoon of vanilla
for about one minute, or until well blended. Spread the filling evenly over the
bottom crust.
Top crust:
Arrange the second can of crescent rolls over the filling.
Topping:
Pour the melted butter over the top crust. Mix 3/4 cup sugar with 1/2 teaspoon
of cinnamon, and sprinkle over the top of the buttered crust.
Bake for 30 minutes, or until the topping is browned. Serve warm, and
refrigerate leftovers.
2 cans Crescent rolls divided use
2 8 ounce Packages of cream cheese softened
1 3/4 cup Sugar divided use
1 teaspoon Vanilla
1/2 cup Butter melted
1/2 teaspoon Cinnamon
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking
spray.
Bottom crust:
Spread one can of crescent rolls over the bottom of the pan.
Filling:
Mix two packages of cream cheese, one cup of sugar, and 1 teaspoon of vanilla
for about one minute, or until well blended. Spread the filling evenly over the
bottom crust.
Top crust:
Arrange the second can of crescent rolls over the filling.
Topping:
Pour the melted butter over the top crust. Mix 3/4 cup sugar with 1/2 teaspoon
of cinnamon, and sprinkle over the top of the buttered crust.
Bake for 30 minutes, or until the topping is browned. Serve warm, and
refrigerate leftovers.
Subscribe to:
Posts (Atom)
