Apple Cobbler
A second slice is twice as nice
INGREDIENTS:
Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter
TO PREPARE:
1. Place apples in 8 x 12-inch or 9 x 9-inch baking dish.
2. Sprinkle apples with remaining ingredients sand dot with butter.
3. Top with rolled pie crust. Pierce with knife and bake.
Bake at 350 degrees for 1 hour.
SERVES: 6 - 8
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Dec 9, 2009
Bus Trip Cookies
Bus Trip Cookies
1/2 cup butter, softened
2 cups sugar
3 eggs, lightly beaten
1 tbsp coconut or almond extract
3 cups biscuit/baking mix
3 cups mashed potato flakes
In a bowl, cream the butter and the sugar. Add the eggs and the extract. Mix well. Add the biscuit mix and the potato flakes. Mix well. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 F for 9-12 minutes or until the edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool.
Makes 6 dozen
1/2 cup butter, softened
2 cups sugar
3 eggs, lightly beaten
1 tbsp coconut or almond extract
3 cups biscuit/baking mix
3 cups mashed potato flakes
In a bowl, cream the butter and the sugar. Add the eggs and the extract. Mix well. Add the biscuit mix and the potato flakes. Mix well. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 F for 9-12 minutes or until the edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool.
Makes 6 dozen
Apricot Almond Blondies
Apricot Almond Blondies
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1 2/3 cup flour
1/2 tsp baking osda
1/4 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
3/4 cup chopped almonds
3/4 cup chopped dried apricots
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Mix well. Stir in the apricots, almonds, and baking chips. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 7-9 minutes or until the cookies are lightly browned. Remove to wire racks to cool.
Makes 6 dozen
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1 2/3 cup flour
1/2 tsp baking osda
1/4 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
3/4 cup chopped almonds
3/4 cup chopped dried apricots
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Mix well. Stir in the apricots, almonds, and baking chips. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 7-9 minutes or until the cookies are lightly browned. Remove to wire racks to cool.
Makes 6 dozen
Coconut-Chocolate Bars
Coconut-Chocolate Bars
1 1/2 cups butter, softened
1 cup sugar
1 tsp vanilla
2 cups flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
Heat the oven to 350 F. Grease a 13 x 9 inch baking pan. In a large bowl, beat the butter, sugar, and the vanilla using an electric mixer on medium speed until smooth. On low speed, beat in the flour and cocoa until a soft dough forms. On low speed, beat in 1 cup of the coconut. Press the mixture into the prepared baking pan. Bake for about 25 minutes or until the center is set. Drizzle the caramel over the baked layer. Sprinkle with the remaining 1 cup of coconut. In a resealable freezer plastic bag, mix the chocolate chips and the vegetable oil. Seal the bag. Microwave on High for 30 to 45 seconds. Squeeze the chocolate in the bag every 15 seconds until smooth. Cut a 1/4 inch tip from the corner of the bag. Drizzle the chocolate over the coconut. Makes 32 bars
1 1/2 cups butter, softened
1 cup sugar
1 tsp vanilla
2 cups flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
Heat the oven to 350 F. Grease a 13 x 9 inch baking pan. In a large bowl, beat the butter, sugar, and the vanilla using an electric mixer on medium speed until smooth. On low speed, beat in the flour and cocoa until a soft dough forms. On low speed, beat in 1 cup of the coconut. Press the mixture into the prepared baking pan. Bake for about 25 minutes or until the center is set. Drizzle the caramel over the baked layer. Sprinkle with the remaining 1 cup of coconut. In a resealable freezer plastic bag, mix the chocolate chips and the vegetable oil. Seal the bag. Microwave on High for 30 to 45 seconds. Squeeze the chocolate in the bag every 15 seconds until smooth. Cut a 1/4 inch tip from the corner of the bag. Drizzle the chocolate over the coconut. Makes 32 bars
Baked Apples
Baked Apples
Makes 4 servings
4 large baking apples (we used Winter Banana, but you could also use
pinova (aka pinata) or Granny Smith)
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
1/4 cup golden raisins
2 tablespoons butter
3/4 cup boiling water
Preheat oven to 375 degrees. Wash apples. Using an apple corer,
remove cores to 1/2 inch of the bottom of the apples. If you don't
have an apple corer, use a paring knife to cut out first the stem
area, and then the core. Use a spoon or melon ball tool to dig out
the seeds. Make the holes about 3/4 inch wide.
In a small bowl, combine the sugar, cinnamon, pecans and raisins.
Place apples in an 8-inch-square baking pan. Stuff each apple with
this mixture. Top with a dot of butter (1 1/2 teaspoons each).
Add the boiling water to the baking pan. Bake 30 to 40 minutes, until
tender, but not mushy. Remove from the oven and baste the apples
several times with the pan juices as the fruit cools.
Makes 4 servings
4 large baking apples (we used Winter Banana, but you could also use
pinova (aka pinata) or Granny Smith)
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
1/4 cup golden raisins
2 tablespoons butter
3/4 cup boiling water
Preheat oven to 375 degrees. Wash apples. Using an apple corer,
remove cores to 1/2 inch of the bottom of the apples. If you don't
have an apple corer, use a paring knife to cut out first the stem
area, and then the core. Use a spoon or melon ball tool to dig out
the seeds. Make the holes about 3/4 inch wide.
In a small bowl, combine the sugar, cinnamon, pecans and raisins.
Place apples in an 8-inch-square baking pan. Stuff each apple with
this mixture. Top with a dot of butter (1 1/2 teaspoons each).
Add the boiling water to the baking pan. Bake 30 to 40 minutes, until
tender, but not mushy. Remove from the oven and baste the apples
several times with the pan juices as the fruit cools.
Mini Fruitcakes
Mini Fruitcakes
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups chopped pecans
1 1/2 cups chopped dates (8 ounces)
1 (16-ounce) jar maraschino cherries, drained and chopped (1 cup)
1 cup dried cranberries
Grease well or line about 45 mini muffin cups with paper cups. Preheat oven
to 300 degrees. Mix flour, sugar and baking powder. Add vanilla and eggs;
mix well. Add nuts, dates, cherries and cranberries. Fill muffin cups with
fruitcake mixture. Bake 30 minutes. Cool on wire rack. While still warm,
remove from pans (if cups aren't lined with papers you may have to cut
around the cakes with the tip of a sharp knife to loosen them from
pan).Makes about 45 mini fruitcakes.
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups chopped pecans
1 1/2 cups chopped dates (8 ounces)
1 (16-ounce) jar maraschino cherries, drained and chopped (1 cup)
1 cup dried cranberries
Grease well or line about 45 mini muffin cups with paper cups. Preheat oven
to 300 degrees. Mix flour, sugar and baking powder. Add vanilla and eggs;
mix well. Add nuts, dates, cherries and cranberries. Fill muffin cups with
fruitcake mixture. Bake 30 minutes. Cool on wire rack. While still warm,
remove from pans (if cups aren't lined with papers you may have to cut
around the cakes with the tip of a sharp knife to loosen them from
pan).Makes about 45 mini fruitcakes.
CRANBERRY-LIME PUNCH
CRANBERRY-LIME PUNCH
1 tablespoon honey
4 cups cranberry juice
3/4 cup fresh lime juice
One (12-ounce) can lemon soda
Ice cubes
In small bowl, stir honey with a little warm water to dissolve. In a pitcher or punch bowl, combine the cranberry juice, lime juice and honey mixture and stir until well blended. Add lemon soda and stir gently. Fill tumblers half full with ice. Pour punch over ice, garnish with lime and serve at once. Serves 12.
1 tablespoon honey
4 cups cranberry juice
3/4 cup fresh lime juice
One (12-ounce) can lemon soda
Ice cubes
In small bowl, stir honey with a little warm water to dissolve. In a pitcher or punch bowl, combine the cranberry juice, lime juice and honey mixture and stir until well blended. Add lemon soda and stir gently. Fill tumblers half full with ice. Pour punch over ice, garnish with lime and serve at once. Serves 12.
Pina Colada Dip for Fresh Fruit
Pina Colada Dip for Fresh Fruit
2 (8-ounce) cartons vanilla yogurt
1 small package coconut cream instant pudding mix
1 (8-ounce) can crushed pineapple, drained and squeezed dry
1 teaspoon rum flavoring
1 (8-ounce) package whipped topping
Combine all ingredients; mix well. Cover and chill several hours or overnight to allow flavors to blend. Makes 2-1/2 cups. Serve with assorted fresh fruit.
2 (8-ounce) cartons vanilla yogurt
1 small package coconut cream instant pudding mix
1 (8-ounce) can crushed pineapple, drained and squeezed dry
1 teaspoon rum flavoring
1 (8-ounce) package whipped topping
Combine all ingredients; mix well. Cover and chill several hours or overnight to allow flavors to blend. Makes 2-1/2 cups. Serve with assorted fresh fruit.
Holiday Chocolate Cherry Pie
Holiday Chocolate Cherry Pie
1 (16-ounce) package Oreo cookies, crushed to fine crumbs
1/4 cup melted butter
1 small package cook 'n serve chocolate pudding mix
3/4 cup milk
1 (8-ounce) container French vanilla yogurt
1 can cherry pie filling
Combine crumbs and butter and press over bottom and up sides of 9-inch pie plate. Chill. Cook pudding mix and milk together until thickened. Cool slightly and fold in yogurt. Pour into chilled pie crust and chill until firm. Spoon pie filling on top and chill until ready to serve. Top each serving with whipped cream or topping, if desired.
1 (16-ounce) package Oreo cookies, crushed to fine crumbs
1/4 cup melted butter
1 small package cook 'n serve chocolate pudding mix
3/4 cup milk
1 (8-ounce) container French vanilla yogurt
1 can cherry pie filling
Combine crumbs and butter and press over bottom and up sides of 9-inch pie plate. Chill. Cook pudding mix and milk together until thickened. Cool slightly and fold in yogurt. Pour into chilled pie crust and chill until firm. Spoon pie filling on top and chill until ready to serve. Top each serving with whipped cream or topping, if desired.
Hot Apple Cider
Hot Apple Cider
2 quarts apple cider
2 pints orange juice
2 pints cranberry juice
1/2 cup packed brown sugar
1 teaspoon allspice
1 teaspoon whole cloves
3 cinnamon sticks
Combine juice in a 30 cup percolator coffee pot. Mix together brown sugar and spices and place in percolator basket. Allow to go through complete perk cycle. Serve hot with cinnamon sticks. Serves 16.
2 quarts apple cider
2 pints orange juice
2 pints cranberry juice
1/2 cup packed brown sugar
1 teaspoon allspice
1 teaspoon whole cloves
3 cinnamon sticks
Combine juice in a 30 cup percolator coffee pot. Mix together brown sugar and spices and place in percolator basket. Allow to go through complete perk cycle. Serve hot with cinnamon sticks. Serves 16.
Holiday Chocolate Mocha Dessert
Holiday Chocolate Mocha Dessert
2 cups powdered sugar
1 cup soft butter
2 squares unsweetened chocolate
6 eggs, separated
4 teaspoons instant coffee granules
1 teaspoon vanilla
9-inch graham cracker crust
6 Butterfinger candy bars, crushed
Beat sugar and butter until light and fluffy. Melt chocolate and stir in egg yolks until well mixed. Beat into powdered sugar mixture. Beat in coffee granules and vanilla. Set aside. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into crumb crust. Sprinkle candy crumbs over top. Chill at least 24 hours before serving.
2 cups powdered sugar
1 cup soft butter
2 squares unsweetened chocolate
6 eggs, separated
4 teaspoons instant coffee granules
1 teaspoon vanilla
9-inch graham cracker crust
6 Butterfinger candy bars, crushed
Beat sugar and butter until light and fluffy. Melt chocolate and stir in egg yolks until well mixed. Beat into powdered sugar mixture. Beat in coffee granules and vanilla. Set aside. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into crumb crust. Sprinkle candy crumbs over top. Chill at least 24 hours before serving.
Southwest Meatloaf
Southwest Meatloaf
2 pounds 95 percent lean ground beef1 cup soft whole wheat bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup 1 percent milk
2 eggs
1 large clove minced garlic
1-1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup chunky salsa
Heat oven to 350 degrees. In a large bowl, combine beef, bread crumbs, onion, bell pepper, corn, milk, eggs, garlic, chili powder, cumin and black pepper; mix lightly, but thoroughly. Shape mixture into a 10-by-4-inch loaf on rack of broiler pan. Bake 1 hour and 15 minutes or until internal temperature reaches 160 degrees. Remove from oven; tent with foil and let stand 10 minutes. Top with salsa; cut into slices.
Makes 8 servings.
2 pounds 95 percent lean ground beef1 cup soft whole wheat bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup 1 percent milk
2 eggs
1 large clove minced garlic
1-1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup chunky salsa
Heat oven to 350 degrees. In a large bowl, combine beef, bread crumbs, onion, bell pepper, corn, milk, eggs, garlic, chili powder, cumin and black pepper; mix lightly, but thoroughly. Shape mixture into a 10-by-4-inch loaf on rack of broiler pan. Bake 1 hour and 15 minutes or until internal temperature reaches 160 degrees. Remove from oven; tent with foil and let stand 10 minutes. Top with salsa; cut into slices.
Makes 8 servings.
Zucchini Fans
Zucchini Fans
Makes 6 servings
1 pound fresh zucchini (3 zucchini, each 4 to 6 inches long)
2 tablespoons butter, melted
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon roasted garlic or minced garlic
1 tablespoon bottled Italian salad dressing
1/3 cup grated Swiss cheese
Cover cookie sheet with parchment paper. Cut zucchini in half crosswise.
Then, slice each half lengthwise nearly but not quite to the end into 6 or 7
thin equal slices and fan out. In small bowl, combine butter, spices, garlic
and salad dressing. Brush on zucchini.
Broil fans 3 to 4 minutes, then turn and continue broiling until slightly
tender. Sprinkle with Swiss cheese and broil until cheese is melted.
Makes 6 servings
1 pound fresh zucchini (3 zucchini, each 4 to 6 inches long)
2 tablespoons butter, melted
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon roasted garlic or minced garlic
1 tablespoon bottled Italian salad dressing
1/3 cup grated Swiss cheese
Cover cookie sheet with parchment paper. Cut zucchini in half crosswise.
Then, slice each half lengthwise nearly but not quite to the end into 6 or 7
thin equal slices and fan out. In small bowl, combine butter, spices, garlic
and salad dressing. Brush on zucchini.
Broil fans 3 to 4 minutes, then turn and continue broiling until slightly
tender. Sprinkle with Swiss cheese and broil until cheese is melted.
Heavenly Toffee Chip Fudge
Heavenly Toffee Chip Fudge
Fudge Ingredients:
1/2 cup Butter
1/4 cup milk
1 (6-ounce) package (1 cup) semi-sweet real chocolate chips
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup toffee chips
Topping Ingredients:
2 tablespoons toffee chips
Combine butter, milk and chocolate chips in large microwave-safe
bowl. Microwave on HIGH or until butter and chocolate chips are
melted (1 1/2 to 2 minutes). Stir in powdered sugar and vanilla;
beat at medium speed, scraping bowl often, until smooth (2 to 3
minutes).
Stir in 1/2 cup toffee chips by hand. Spread in buttered 8-inch
square baking pan. Sprinkle 2 tablespoons toffee chips over top;
gently press into fudge.
Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares.
Store refrigerated in airtight container.
Fudge Ingredients:
1/2 cup Butter
1/4 cup milk
1 (6-ounce) package (1 cup) semi-sweet real chocolate chips
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup toffee chips
Topping Ingredients:
2 tablespoons toffee chips
Combine butter, milk and chocolate chips in large microwave-safe
bowl. Microwave on HIGH or until butter and chocolate chips are
melted (1 1/2 to 2 minutes). Stir in powdered sugar and vanilla;
beat at medium speed, scraping bowl often, until smooth (2 to 3
minutes).
Stir in 1/2 cup toffee chips by hand. Spread in buttered 8-inch
square baking pan. Sprinkle 2 tablespoons toffee chips over top;
gently press into fudge.
Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares.
Store refrigerated in airtight container.
Impossible Mexican Pie
Impossible Mexican Pie
Impossible Mexican Pie
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400�. Grease 9-inch pie plate. Cook ground beef and onion in
10-inch skillet over medium heat, stirring occasionally, until beef is brown;
drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir
milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25
minutes or until knife inserted in center comes out clean. Sprinkle with cheese.
Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Makes 6 servings
Impossible Mexican Pie
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400�. Grease 9-inch pie plate. Cook ground beef and onion in
10-inch skillet over medium heat, stirring occasionally, until beef is brown;
drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir
milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25
minutes or until knife inserted in center comes out clean. Sprinkle with cheese.
Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Makes 6 servings
Caramel Nut Bundles
Caramel Nut Bundles
20 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
1 can (8 oz.) refrigerated quick crescent dinner rolls
1 tablespoon butter or margarine, melted
1/4 cup pecan, walnut or peanut pieces
3/4 teaspoon water
1. Heat oven to 375�F. Remove wrappers from chocolates. Unroll dough; separate
into 8 triangles.
2. Spread melted butter on each triangle. Place 2 chocolates at wide end of each
triangle; sprinkle with about 1 teaspoon nut pieces. Take dough on one side of
wide end and pull up and over chocolate pieces, tucking under chocolate and
nuts. Pull dough from remaining side up and over chocolates and dough, tucking
under. Continue rolling pastry covered chocolates toward opposite point. Place
rolls on ungreased cookie sheet with smooth side up.
3. Bake 10 minutes or until lightly browned. Meanwhile place remaining
chocolates and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30
seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a
time, stirring after each heating, until chocolates are melted and mixture is
smooth when stirred. Drizzle over warm pastries. Serve warm. 8 pastry bundles.
Note: Leftover pastries can be reheated in microwave for a few seconds.
20 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
1 can (8 oz.) refrigerated quick crescent dinner rolls
1 tablespoon butter or margarine, melted
1/4 cup pecan, walnut or peanut pieces
3/4 teaspoon water
1. Heat oven to 375�F. Remove wrappers from chocolates. Unroll dough; separate
into 8 triangles.
2. Spread melted butter on each triangle. Place 2 chocolates at wide end of each
triangle; sprinkle with about 1 teaspoon nut pieces. Take dough on one side of
wide end and pull up and over chocolate pieces, tucking under chocolate and
nuts. Pull dough from remaining side up and over chocolates and dough, tucking
under. Continue rolling pastry covered chocolates toward opposite point. Place
rolls on ungreased cookie sheet with smooth side up.
3. Bake 10 minutes or until lightly browned. Meanwhile place remaining
chocolates and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30
seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a
time, stirring after each heating, until chocolates are melted and mixture is
smooth when stirred. Drizzle over warm pastries. Serve warm. 8 pastry bundles.
Note: Leftover pastries can be reheated in microwave for a few seconds.
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