Start Saving Today!

Nov 20, 2009

Layered Banana Pineapple Dessert

Layered Banana Pineapple Dessert

1-1/2 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup Melted butter or margarine
3 Bananas, sliced
1 package 8 oz cream cheese, softened
3-1/2 cup Cold milk
2 packs 4 oz ea Jello Instant
Vanilla pudding/pie filling
1 can 20 oz crushed pineapple -drained
1 Tub (8 oz) Cool Whip, thawed

*note, light or lo-fat can -be substituted where able Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2 pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended and thickened. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread cool whip over pineapple. Refrigerate 3 hours or until ready to serve.

Indigo Grill Indian Corn Pudding

Indigo Grill Indian Corn Pudding

1 pkg.Jiffy Corn Muffin mix
1/4 c. PLUS 1 1/2 T. milk
1/4 c. butter, melted
1 T. Tabasco sauce
1 c. creamed corn
1 c. grated cheddar cheese
1/2 c. sour cream
1/2 c. mayo
1 white onion, thinly sliced

400 degree oven. Butter 12 muffin tins or line with paper liners. In a large bowl, combine the first 5 ingredients. Mix well. Fill tins 1/2 full. In another bowl combine the remaining ingredients, and mix well. Top each muffin with this mixture to fill pan. Bake for 30 minutes.

Warm Caramel Apple Cake

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

Cocktail Links In Sauce

Cocktail Links In Sauce

1 (1 pound) package cocktail sausages
1 (12 ounce) jar chili sauce
1 (10 ounce) jar grape jelly

Heat chili sauce and jelly, stirring constantly until jelly is melted. Add sausages and stir until coated. Simmer uncovered for 30 minutes. Serve hot in a chafing dish

Sour Cream Apple Bars

1 cup Butter or Margarine -- softened
1 cup Brown Sugar, packed
2 cups Quick Cooking Oats -- uncooked
1 cup Flour
1 cup Chopped Walnuts
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Allspice
Filling:
1 cup Sour Cream
3/4 cup Sugar
2 tablespoons Flour
1 Egg
2 cups Apples, raw -- shredded

Pre-heat oven to 350 degrees F. Combine butter and brown sugar in a large mixing bowl. Using an electric mixer, beat at medium speed until creamy. Add remaining ingredients and continue beating until well mixed. Press half of mixture in to the bottom of an ungreased 9x13 inch baking pan, and bake for 8-10 minutes or until golden brown. Meanwhile, combine all filling ingredients in a large mixing bowl and mix well. Pour filling over hot crust, then crumble remaining crust mixture over filling and press down lightly. Bake for 25-30 minutes or until top is golden brown and center is set. Cool completely and cut into bars. Store in refrigerator.

Beef Bourguignon Fettuccini

Beef Bourguignon Fettuccini

12 oz fettuccini
1 lb baby carrots
10 oz bag frozen pearl onions
1 lb beef tenderloin tips
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 tbsp margarine
2 tsp minced garlic
10-1/2 oz can beef broth
1/3 cup red wine (cabernet sauvignon)
1-1/2 tsp dried thyme

Cook pasta according to package directions. Add carrots last 5 minutes of cooking time. Thaw onions in microwave, about 2 minutes. Drain. Combine flour, salt and pepper in a plastic bag. Add half the beef; shake to coat. Melt 1 tbsp margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to a plate and set aside. Repeat procedure with remaining margarine and floured beef. Reserve any flour mixture in bag. Transfer meat to plate. Add garlic to drippings in skillet; cook for 2 minutes, stir occasionally. Add any remaining flour. Add beef broth, thawed pearl onions, wine, and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer, uncovered, 4 minutes or until beef is tender. Serve over pasta and carrots.

Apple Sausage Stuffing

Apple Sausage Stuffing

1 lb. pork sausage
1 c. chopped onion
2 c. chopped celery
4 - 6 TBSP. Butter or margarine
1 TBSP. salt (you can adjust this to your own taste)
2 teas. ground sage
1/2 teas. dried basil
6 c. coarse bread crumbs
3/4 to 1 c. consommé, apple juice or water
2 c. chopped apple

Brown sausage in skillet. Pour off excess fat. Add the butter or margarine to skillet and add onions and celery and cook until tender. Add salt, sage, basil, bread crumbs and enough liquid to moisten; add apples. Stuff and truss turkey. Roast in moderate oven (350) 20 minutes per pound.

New England-Style Clam Chowder

New England-Style Clam Chowder

1/4 pound salt pork, minced
2 celery stalks, chopped
1 large onion, chopped
1 large leek, white and light green part only, washed and chopped
2 tablespoons flour
4 cups hot water
1 pound russet potatoes, peeled and cubed
4 cups milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Oyster crackers

In a heavy bottomed pot place the salt pork and cook over medium-low heat to render all the fat. Add the celery, onion, and leek, and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly; cook, stirring, until the flour is pale gold. Stir in the hot water, stirring well to avoid lumps, and season with salt and pepper. Bring to a simmer and cook for 30 minutes. Add the potatoes, return to a simmer, and cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Add the clams, heat through and adjust the seasoning. Serve with oyster crackers. Servings: 4-6

SAGE AND ONION DRESSING

4 Tbsp butter, at room temperature
1 large onion, finely chopped
3 medium celery ribs, finely chopped
12 slices white or whole wheat bread
11/2 cups chicken stock
1 tsp dried ground sage
* salt and freshly ground black pepper to taste
2 Tbsp chopped fresh parsley

Melt 2 Tbsp of the butter in a large skillet set over medium heat. Add the onion and celery and cook 5 minutes, or until tender. Remove from the heat. Cut the bread into half-inch cubes and place in a large bowl. Spoon the onions and celery over the bread. Add the stock, sage, salt, pepper and parsley and toss to combine. Brush the bottom and sides of a 9- x 13-inch casserole dish with the remaining 2 Tbsp butter. Spoon the dressing into the baking dish. Cool the dressing to room temperature. Cover the dressing with foil and store in the fridge until ready to bake. When ready to bake, bake the dressing in 375F oven for 20 minutes. Uncover and bake 10 minutes more, or until the dressing is hot and crisp and golden on top.

Garlic Herb Chicken and Potatoes

Garlic Herb Chicken and Potatoes

1 tablespoon vegetable oil
1 package (about 1 pound) boneless skinless chicken breasts
2 cups water
1 envelope savory herb and garlic dry soup seasoning mix
1 package Simply Potatoes® Red Potato Wedges

1. In 12-inch nonstick skillet heat oil over medium heat. Add chicken. Cook,
turning once, until chicken is golden brown.

2. In small bowl combine water and dry soup mix; mix well. Add Simply Potatoes
and dry soup mixture to skillet. Cover; cook 13 to 15 minutes, stirring
occasionally, until chicken is no longer pink and potatoes are tender.


Serves 4

Cranberry Fudge

Cranberry Fudge

1 1/4 cups Fresh or Frozen Cranberries
1/2 cup light corn syrup
2 cups chocolate chips
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract

Line bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring
cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5 -
7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons.
Remove from heat. Immediately add chocolate chips, stirring until they are
completely melted.

Add remaining ingredients, stirring vigorously until the mixture is thick and
glossy. Pour into prepared pan. Cover and chill until firm. Makes 25 pieces.

Chocolate Mint Snow Top Drops

Chocolate Mint Snow Top Drops

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (10 ounce package) 1 1/2 cups mint flavored semi sweet chocolate morsels
divided
6 tablespoons margarine, softened
1 cup sugar
1 1/2 teaspoons vanilla
2 eggs
confectioners sugar

In small bowl, combine flour, baking powder & salt; set aside. In small
saucepan over low heat, melt 1 cup mint flavored semi-sweet chocolate morsels.
In large mixer bowl, beat margarine and sugar until creamy. Add melted morsels
and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in
remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze 30
minutes until firm.

Preheat oven to 350F.

Shape dough into 1 inch balls; coat with confectioners' sugar. Place on
ungreased cookie sheets. Bake 10-12 minutes until tops appear cracked. Let
stand 2 minutes. Remove from cookie sheet; cool.

Yield: 3 dozen

Harvest Pumpkin Pineapple Loaf

Harvest Pumpkin Pineapple Loaf

2 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine (softened)
1 15 oz. can pumpkin
1 (8 1/2 ounce)can crushed pineapple in juice, undrained
4 large eggs
3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
Powdered sugar (optional)

Preheat oven to 350 degrees. Lightly spray two 8 1/2 x 4 1/2 loaf pans.

In mixer bowl, beat together sugar and butter until blended.
Add pumpkin, pineapple & eggs. Beat well. Set aside.

In medium bowl, combine flour, baking soda, pie spice and salt.
Add to pumpkin mixture, mix just until dry ingredients are moistened.
Divide into two pans. Spread evenly.

Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean.
Cool for 5 minutes. Remove from pan. Cool completely.
Sprinkle with powdered sugar, if desired.

NOTE: Walnuts may be added if desired, stirring in one cup, coarsely chopped,
when adding dry ingredients.

(two loaves)