Basic Hard Candy Recipe
Ingredients
2 cups sugar
2/3 cup light corn syrup
3/4 cup water
oil flavoring (optional)
coloring (optional)
Instructions
In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat until mixture reaches 290 degrees Fahrenheit. Stir frequently with a metal (not wood) spoon. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color, as desired. Too much stirring will cause the syrup to solidify into a hard sugary lump. Mold into desired shapes in Apollo Hard Candy Molds sprayed lightly with a nonstick vegetable oil spray. Work fast. If mixture becomes too cold and thick, it may be warmed for a few seconds in a microwave. When hard candies are completely cooled, store them in airtight containers or place them, individually, in 3- by 5-inch plastic sucker bags.
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Mar 31, 2010
Cream-Filled Easter Eggs
Ingredients
1 can sweetened condensed milk
1 cup butter, softened
1 tablespoon corn syrup
2 teaspoons salt
2 teaspoons vanilla
11 to 12 cups icing sugar
food coloring
dipping chocolate
Instructions
1.In large bowl, combine condensed milk, corn syrup, salt and vanilla.
2.Add icing sugar in 3 or 4 batches, stirring well after each addition.
3.Knead until mixture holds its shape and is smooth and pliable.
4.Divide into thirds.
5.Wrap 2/3 in plastic wrap; set aside. Do NOT refrigerate.
6.Tint remaining 1/3 yellow and roll into balls (yolks); chill 30 minutes.
7.Divide remaining white mixture into 20 pieces.
8.Flatten each slightly and wrap around yellow yolks to form egg shapes.
9.Place eggs on tray; cover with plastic wrap. Chill 4 hours.
10.Make dipping chocolate (recipe below).
Dipping Chocolate
•4 packages semi-sweet chocolate squares
•2/3 cup vegetable shortening
1.Melt the chocolate and shortening together, stirring well.
2.Using a fondue fork, dip the eggs into the chocolate, then place on waxed paper to set.
Ingredients
1 can sweetened condensed milk
1 cup butter, softened
1 tablespoon corn syrup
2 teaspoons salt
2 teaspoons vanilla
11 to 12 cups icing sugar
food coloring
dipping chocolate
Instructions
1.In large bowl, combine condensed milk, corn syrup, salt and vanilla.
2.Add icing sugar in 3 or 4 batches, stirring well after each addition.
3.Knead until mixture holds its shape and is smooth and pliable.
4.Divide into thirds.
5.Wrap 2/3 in plastic wrap; set aside. Do NOT refrigerate.
6.Tint remaining 1/3 yellow and roll into balls (yolks); chill 30 minutes.
7.Divide remaining white mixture into 20 pieces.
8.Flatten each slightly and wrap around yellow yolks to form egg shapes.
9.Place eggs on tray; cover with plastic wrap. Chill 4 hours.
10.Make dipping chocolate (recipe below).
Dipping Chocolate
•4 packages semi-sweet chocolate squares
•2/3 cup vegetable shortening
1.Melt the chocolate and shortening together, stirring well.
2.Using a fondue fork, dip the eggs into the chocolate, then place on waxed paper to set.
Baked Spanish Eggs
Serves: 6
Preparation Time: 10 min
Cooking Time: 35 min
Ingredients
3 corn tortillas, cut into squares
2 tablespoons olive oil
2 medium onions, quartered and thinly
2 cloves garlic, minced
1 medium green pepper, diced
2 medium tomatoes, diced
6 eggs, beaten
3 tablespoons low-fat milk
1 ounce can mild green chiles, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 tablespoons minced fresh, cilantro or parsley
salt and freshly ground pepper to taste
Instructions
1.Preheat the oven to 350 degrees F. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp.
2.Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until translucent.
3.Add the garlic and pepper and saute until the onion turns golden and the peppers soften.
4.Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.
5.Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.
6.Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
Serves: 6
Preparation Time: 10 min
Cooking Time: 35 min
Ingredients
3 corn tortillas, cut into squares
2 tablespoons olive oil
2 medium onions, quartered and thinly
2 cloves garlic, minced
1 medium green pepper, diced
2 medium tomatoes, diced
6 eggs, beaten
3 tablespoons low-fat milk
1 ounce can mild green chiles, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 tablespoons minced fresh, cilantro or parsley
salt and freshly ground pepper to taste
Instructions
1.Preheat the oven to 350 degrees F. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp.
2.Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until translucent.
3.Add the garlic and pepper and saute until the onion turns golden and the peppers soften.
4.Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.
5.Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.
6.Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
Brunch Egg and Cheese Casserole
Serves: 20
Preparation Time: 10 min
Cooking Time: 55 min
Ingredients
1 pint cottage cheese
1 pound shredded Monterey jack cheese
1/2 cup butter, melted
10 large eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 can chopped green chiles
dash salt
Instructions
1.Preheat oven to 400F degrees.
2.Combine melted butter and beaten eggs together.
3.Add cheeses and chiles and mix well.
4.Add flour, baking powder, and salt and combine thoroughly.
5.Spread mixture evenly in a 9"x11" greased baking dish and bake at 400F degrees for 15 minutes.
6.Reduce heat to 350F degrees and continue baking for 35-40 minutes.
Serves: 20
Preparation Time: 10 min
Cooking Time: 55 min
Ingredients
1 pint cottage cheese
1 pound shredded Monterey jack cheese
1/2 cup butter, melted
10 large eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 can chopped green chiles
dash salt
Instructions
1.Preheat oven to 400F degrees.
2.Combine melted butter and beaten eggs together.
3.Add cheeses and chiles and mix well.
4.Add flour, baking powder, and salt and combine thoroughly.
5.Spread mixture evenly in a 9"x11" greased baking dish and bake at 400F degrees for 15 minutes.
6.Reduce heat to 350F degrees and continue baking for 35-40 minutes.
Baked Overnight French Toast
Serves: 6
Cooking Time: 14 min
Ingredients
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
Instructions
1.In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
2.In the morning, preheat oven to 400F degrees.
3.Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
4.Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
5.Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Serves: 6
Cooking Time: 14 min
Ingredients
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
Instructions
1.In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
2.In the morning, preheat oven to 400F degrees.
3.Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
4.Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
5.Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Grandmother's Sweet Bread
Ingredients
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
6 eggs
2 egg yolks
2 egg whites
1 1/2 teaspoons salt
Instructions
Prepare Topping
1.In a small bowl, combine sugar, flour and cinnamon.
2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
Prepare Bread
1.Grease side and bottom of 2 (10-inch) tube pans.
2.In a shallow, medium bowl, dissolve yeast in warm water.
3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
4.Cover, let stand in a warm place 5 to 10 minutes until foamy.
5.Heat milk and butter or margarine in a small saucepan until melted.
6.Let stand until mixture cools to warm.
7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
9.Gradually beat in 4-1/2 cups flour.
10.Stir in enough remaining flour to make a soft dough.
11.Turn out dough on a lightly floured surface.
12.Knead into a soft, smooth dough.
13.Divide dough in half.
14.Arrange 1 part dough in each greased pan.
15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
16.Preheat oven to 350 degrees F (175 degrees C).
17.Lightly beat 2 egg whites in a small bowl until foamy.
18.Brush beaten egg whites on top of dough.
19.Evenly sprinkle Topping over dough.
20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
21.Cool cakes in pans 3 to 4 minutes on racks.
22.Turn out of pans, cool completely on racks.
23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
Powdered-Sugar Icing
•2 egg whites
•1-1/2 cups sifted powdered sugar
•1/2 teaspoon lemon juice
1.In a medium bowl, beat egg whites until frothy.
2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.
Ingredients
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
6 eggs
2 egg yolks
2 egg whites
1 1/2 teaspoons salt
Instructions
Prepare Topping
1.In a small bowl, combine sugar, flour and cinnamon.
2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
Prepare Bread
1.Grease side and bottom of 2 (10-inch) tube pans.
2.In a shallow, medium bowl, dissolve yeast in warm water.
3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
4.Cover, let stand in a warm place 5 to 10 minutes until foamy.
5.Heat milk and butter or margarine in a small saucepan until melted.
6.Let stand until mixture cools to warm.
7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
9.Gradually beat in 4-1/2 cups flour.
10.Stir in enough remaining flour to make a soft dough.
11.Turn out dough on a lightly floured surface.
12.Knead into a soft, smooth dough.
13.Divide dough in half.
14.Arrange 1 part dough in each greased pan.
15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
16.Preheat oven to 350 degrees F (175 degrees C).
17.Lightly beat 2 egg whites in a small bowl until foamy.
18.Brush beaten egg whites on top of dough.
19.Evenly sprinkle Topping over dough.
20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
21.Cool cakes in pans 3 to 4 minutes on racks.
22.Turn out of pans, cool completely on racks.
23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
Powdered-Sugar Icing
•2 egg whites
•1-1/2 cups sifted powdered sugar
•1/2 teaspoon lemon juice
1.In a medium bowl, beat egg whites until frothy.
2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.
Mar 30, 2010
SPINACH CRESCENTS
Ingredients
1/2 cup sliced almonds
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 teaspoons Crisco® Light Olive Oil or Canola Oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) refrigerated crescent rolls
Directions
In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces. Spread spinach mixture evenly over dough to within 1/8 in. of edges. Roll up and place on a greased baking sheet. Bake at 375° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.
OLD-FASHIONED EGG SALAD
Ingredients
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
Directions
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings
Ingredients
1/2 cup sliced almonds
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 teaspoons Crisco® Light Olive Oil or Canola Oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) refrigerated crescent rolls
Directions
In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces. Spread spinach mixture evenly over dough to within 1/8 in. of edges. Roll up and place on a greased baking sheet. Bake at 375° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.
OLD-FASHIONED EGG SALAD
Ingredients
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
Directions
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings
EASTER BUNNY BREAD
Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
Chocolate Coconut Candies
Ingredients
1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Directions
In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
RASPBERRY COCONUT BARS
Ingredients
1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips
Directions
In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.
Pina Colada Cheesecake
Ingredients
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.
Ingredients
1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Directions
In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
RASPBERRY COCONUT BARS
Ingredients
1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips
Directions
In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.
Pina Colada Cheesecake
Ingredients
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional
Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.
BLUE CHEESE DEVILED EGGS
Ingredients
24 hard-cooked eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Diced celery
Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended.
Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery. Yield: 4 dozen.
CRAB DEVILED EGGS
Ingredients
12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley
Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.
Ingredients
24 hard-cooked eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon pepper
Diced celery
Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended.
Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery. Yield: 4 dozen.
CRAB DEVILED EGGS
Ingredients
12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley
Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.
Dutch Potato Stuffing
3 lbs. chopped onions
3 stalks chopped celery
5 lb. cooked potatoes
butter only
1 regular size loaf of white bread
3/4 loaf of Pepperidge Farm bread
warm milk
Break the breads into small pieces and place in a very large
container for mixing. Set aside.
Saute the onions and celery together. Set aside. Mash the potatoes
with butter only. Add the onions and celery with the potatoes. Then
add the potatoes to the breads and mix. Moisten with some warm milk,
not too much, you do not want it to be on the runny side. Bake at
350 until done. Start checking after 45 minutes cooking time.
3 lbs. chopped onions
3 stalks chopped celery
5 lb. cooked potatoes
butter only
1 regular size loaf of white bread
3/4 loaf of Pepperidge Farm bread
warm milk
Break the breads into small pieces and place in a very large
container for mixing. Set aside.
Saute the onions and celery together. Set aside. Mash the potatoes
with butter only. Add the onions and celery with the potatoes. Then
add the potatoes to the breads and mix. Moisten with some warm milk,
not too much, you do not want it to be on the runny side. Bake at
350 until done. Start checking after 45 minutes cooking time.
Bacon and Potatoe Pie
Ingredients:
8 rashers bacon
1 small onion
1/2 cup milk
1 oz flour
2 eggs
1/2 oz dripping seasoning
2 large potatoes
Directions: Trim bacon, chop finely. Peel potatoes and
grate. Peel and chop small onion, and mix all
together. Add flour. Beat eggs and season, add milk.
Blend with bacon mixture. Melt dripping in shallow
pan. Pour mixture in. Bake at 400 F for 45 minutues.
When cooked cut into squares and serve.
Ingredients:
8 rashers bacon
1 small onion
1/2 cup milk
1 oz flour
2 eggs
1/2 oz dripping seasoning
2 large potatoes
Directions: Trim bacon, chop finely. Peel potatoes and
grate. Peel and chop small onion, and mix all
together. Add flour. Beat eggs and season, add milk.
Blend with bacon mixture. Melt dripping in shallow
pan. Pour mixture in. Bake at 400 F for 45 minutues.
When cooked cut into squares and serve.
Brownie Bottom Pudding Pie
4 squares Bakers Semi-Sweet
Chocolate or
(4oz) Bakers German Sweet
Baking Chocolate
1/4 cup Butter or Margarine
3/4 cup Sugar
2 Eggs 1 tsp Vanilla
1/2 cup Flour
1/2 cup Nuts (chopped-optional)
2-1/2 cups Cold Milk
2 pkg (4-servings size) Chocolate
Instant Pudding
Frozen Whipped Topping (thawed)
Preheat oven to 350F (325F for glass pie plate). Grease bottom and
sides of 9-inch pie pan.
Microwave chocolate and butter in large microwave safe bowl on high
for 2 minutes. Stir until chocolate is melted.
Stir in sugar, eggs and vanilla. Mix in flour, than nuts, Spread in
pan,then bake for 25-30 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with whisk for a
minute.Let stand for 2 minutes.
Spread over brownie pie. Top with whipped cream. Garnish with grated
bakers chocolate. Refrigerate until ready to serve.
4 squares Bakers Semi-Sweet
Chocolate or
(4oz) Bakers German Sweet
Baking Chocolate
1/4 cup Butter or Margarine
3/4 cup Sugar
2 Eggs 1 tsp Vanilla
1/2 cup Flour
1/2 cup Nuts (chopped-optional)
2-1/2 cups Cold Milk
2 pkg (4-servings size) Chocolate
Instant Pudding
Frozen Whipped Topping (thawed)
Preheat oven to 350F (325F for glass pie plate). Grease bottom and
sides of 9-inch pie pan.
Microwave chocolate and butter in large microwave safe bowl on high
for 2 minutes. Stir until chocolate is melted.
Stir in sugar, eggs and vanilla. Mix in flour, than nuts, Spread in
pan,then bake for 25-30 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with whisk for a
minute.Let stand for 2 minutes.
Spread over brownie pie. Top with whipped cream. Garnish with grated
bakers chocolate. Refrigerate until ready to serve.
Chocolate Chip Pecan Pie
2 eggs
2 sticks butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp. vanilla
1 cup semisweet chocolate chips
1 cup chopped pecans
1 frozen 9-inch pie shell
Combine sugar, brown sugar, vanilla and butter. Add eggs. Add flour.
Fold in chips and pecans. Pour into pie shell. Bake at 325o for 1 hour.
2 eggs
2 sticks butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp. vanilla
1 cup semisweet chocolate chips
1 cup chopped pecans
1 frozen 9-inch pie shell
Combine sugar, brown sugar, vanilla and butter. Add eggs. Add flour.
Fold in chips and pecans. Pour into pie shell. Bake at 325o for 1 hour.
Mar 27, 2010
Apple Snicker Salad
You will need:
* 4-6 red delicious or granny smith apples
* 1 small box of instant vanilla pudding
* 4 frozen snickers candy bars
* 8 oz tub of whip cream
Instructions:
1. Blend pudding, milk and Cool Whip together.
2. Dice unpeeled washed apples and add to vanilla pudding mixture.
3. Add cut up Snicker bars.
4. Refrigerate until ready to serve.
You will need:
* 4-6 red delicious or granny smith apples
* 1 small box of instant vanilla pudding
* 4 frozen snickers candy bars
* 8 oz tub of whip cream
Instructions:
1. Blend pudding, milk and Cool Whip together.
2. Dice unpeeled washed apples and add to vanilla pudding mixture.
3. Add cut up Snicker bars.
4. Refrigerate until ready to serve.
Cheeseburger Quiche
1/2 c. low fat mayo
1/2 c. low fat milk
4 eggs or equivalent egg substitute
1 T. cornstarch
1 1/2 c. shredded cheddar cheese
3/4 c. pureed sweet potato (or 1 jar of the baby food variety)
Diced onion (or pureed with the sweet potato if your family is like mine)
1 pound cooked ground meat (I prefer turkey or turkey sweet italian sausage)
1 unbaked pie shell (I use the refrigerated kind)
In a medium bowl, blend the mayo, milk, eggs, cornstarch, and puree. Fold in the cheese, onion (if not pureed), and cooked meat. Pour filling into pie crust and bake at 350 degrees for 35 to 40 minutes.
Note: You can freeze a baked quiche and reheat at 350 degrees for about 20 minutes. You can also freeze the uncooked filling in a freezer bag. I've been known to make double or triple batches of filling, freezing the extras for later. Then just thaw overnight and bake in shell as directed.
1/2 c. low fat mayo
1/2 c. low fat milk
4 eggs or equivalent egg substitute
1 T. cornstarch
1 1/2 c. shredded cheddar cheese
3/4 c. pureed sweet potato (or 1 jar of the baby food variety)
Diced onion (or pureed with the sweet potato if your family is like mine)
1 pound cooked ground meat (I prefer turkey or turkey sweet italian sausage)
1 unbaked pie shell (I use the refrigerated kind)
In a medium bowl, blend the mayo, milk, eggs, cornstarch, and puree. Fold in the cheese, onion (if not pureed), and cooked meat. Pour filling into pie crust and bake at 350 degrees for 35 to 40 minutes.
Note: You can freeze a baked quiche and reheat at 350 degrees for about 20 minutes. You can also freeze the uncooked filling in a freezer bag. I've been known to make double or triple batches of filling, freezing the extras for later. Then just thaw overnight and bake in shell as directed.
Buffalo Chicken Dip
1 Package of Cream Cheese
1 Bottle of Hot Sauce (Buffalo Sauce)
1 Bottle of Rance or Blue Cheese Dressing
2-3 Chicken Breasts (Cooked and Shredded)
1/2 cup of shredded mozzarella cheese
Spread cream cheese on bottom of dish. Layer chicken on the cream cheese and then pour your desired amount of hot sauce over the chicken. Top with your choice of dressing (1/2 bottle) and then top with cheese. Put in the oven on 350 degrees until warm. Serve with tortilla chips. Enjoy!
(Can also toss all ingredients in a crock pot and serve when heated through)
Serve with cracers, veggies, pitas, etc.
1 Package of Cream Cheese
1 Bottle of Hot Sauce (Buffalo Sauce)
1 Bottle of Rance or Blue Cheese Dressing
2-3 Chicken Breasts (Cooked and Shredded)
1/2 cup of shredded mozzarella cheese
Spread cream cheese on bottom of dish. Layer chicken on the cream cheese and then pour your desired amount of hot sauce over the chicken. Top with your choice of dressing (1/2 bottle) and then top with cheese. Put in the oven on 350 degrees until warm. Serve with tortilla chips. Enjoy!
(Can also toss all ingredients in a crock pot and serve when heated through)
Serve with cracers, veggies, pitas, etc.
Tilapia with Garlic Butter
Ingredients:
2 tablespoons butter ( I used 4 tsp butter and 2 tsp olive oil)
2 cloves garlic, finely minced( I used freeze dried and garlic powder)
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets ( I had 6 which is why I had more butter)
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.Serves 4 or 6.
Ingredients:
2 tablespoons butter ( I used 4 tsp butter and 2 tsp olive oil)
2 cloves garlic, finely minced( I used freeze dried and garlic powder)
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets ( I had 6 which is why I had more butter)
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.Serves 4 or 6.
Ranch Chicken
2 pounds thawed chicken breasts
1/2 cup butter, melted
3/4 cup grated parmesan cheese
3/4 cup corn flakes, crushed
1 envelope Hidden Valley Ranch dressing mix
Mix parmesan cheese, crushed corn flakes and ranch dressing mix together in bowl. Dip thawed chicken breasts into melted butter and then into powder mix. Place chicken in well greased baking dish. Pour remaining melted butter on top of coated chicken. Bake uncovered at 350 degrees for 45 minutes, or until chicken is no longer pink.
2 pounds thawed chicken breasts
1/2 cup butter, melted
3/4 cup grated parmesan cheese
3/4 cup corn flakes, crushed
1 envelope Hidden Valley Ranch dressing mix
Mix parmesan cheese, crushed corn flakes and ranch dressing mix together in bowl. Dip thawed chicken breasts into melted butter and then into powder mix. Place chicken in well greased baking dish. Pour remaining melted butter on top of coated chicken. Bake uncovered at 350 degrees for 45 minutes, or until chicken is no longer pink.
Apple Something
1 Lg can & 1 Sm Can Hungry Jack Flaky Biscuits
1 16oz Apple Pie Filling
½ C Brown Sugar
½ Stick Butter
Cut biscuits with kitchen shears into 4’s. Place in bottom of 8”x15” baking dish. In skillet melt butter & brown sugar and pour over biscuits to coat. Top with the can of apple pie filling and bake at 350 for 25-30 minutes until golden brown.
In mixing bowl combine:
½ Stick Butter (room temperature)
8 oz Cream Cheese (room temperature)
Cream together.
2 C Powdered Sugar sifted
Add the powdered sugar to the creamed butter/cream cheese to form a thick icing. Spread over the top of the warm biscuit mixture and serve.
1 Lg can & 1 Sm Can Hungry Jack Flaky Biscuits
1 16oz Apple Pie Filling
½ C Brown Sugar
½ Stick Butter
Cut biscuits with kitchen shears into 4’s. Place in bottom of 8”x15” baking dish. In skillet melt butter & brown sugar and pour over biscuits to coat. Top with the can of apple pie filling and bake at 350 for 25-30 minutes until golden brown.
In mixing bowl combine:
½ Stick Butter (room temperature)
8 oz Cream Cheese (room temperature)
Cream together.
2 C Powdered Sugar sifted
Add the powdered sugar to the creamed butter/cream cheese to form a thick icing. Spread over the top of the warm biscuit mixture and serve.
Salsa
2-4 Large ripe tomatoes depending on size of batch you are making, if I am making a batch just for our family I use 2, if for a party I use 4
1-4 Jalapenos depending on how spicy you want it and size of batch you are making, for our family I usually just add 2
1-2 banana peppers
other peppers to taste (tobasco, etc depending on how spicy you want it)
1 bunch cilantro
1/2 large yellow onion
1 bunch green onions
1/4 clove garlic
1/2 tsp salt (or to taste)
1-2 cups tomato juice again depends on how much you are making.
1. Wash and Cut large tomatoes into quarters and place in food processor
2. Wash and Cut out the stems and seeds on peppers, then cut into halves and place in food processor
3. Wash and cut stems off of cilantro and place in food processor
4. Quick pulse food processor for about 30 seconds
5. Wash, peel, and cut into quarters yellow onion, place about 1/2 into food processor, quick pulse food processor
6. Wash, peel garlic and place in food processor
7. Wash, cut off roots of green onion, cut into 1/2 and place in food processor
8. Quick pulse food processor
9. Add tomato juice and mix, I usually just add enough to make the salsa have "juice"
10. Add salt to taste.
Refrigerate (if you can, normally my family starts to eat it right away) and serve with tortilla chips.
2-4 Large ripe tomatoes depending on size of batch you are making, if I am making a batch just for our family I use 2, if for a party I use 4
1-4 Jalapenos depending on how spicy you want it and size of batch you are making, for our family I usually just add 2
1-2 banana peppers
other peppers to taste (tobasco, etc depending on how spicy you want it)
1 bunch cilantro
1/2 large yellow onion
1 bunch green onions
1/4 clove garlic
1/2 tsp salt (or to taste)
1-2 cups tomato juice again depends on how much you are making.
1. Wash and Cut large tomatoes into quarters and place in food processor
2. Wash and Cut out the stems and seeds on peppers, then cut into halves and place in food processor
3. Wash and cut stems off of cilantro and place in food processor
4. Quick pulse food processor for about 30 seconds
5. Wash, peel, and cut into quarters yellow onion, place about 1/2 into food processor, quick pulse food processor
6. Wash, peel garlic and place in food processor
7. Wash, cut off roots of green onion, cut into 1/2 and place in food processor
8. Quick pulse food processor
9. Add tomato juice and mix, I usually just add enough to make the salsa have "juice"
10. Add salt to taste.
Refrigerate (if you can, normally my family starts to eat it right away) and serve with tortilla chips.
Creamy Chicken Pesto Pasta
* 1 lb penne pasta
* 3 boneless chicken breasts
* 1 teaspoon olive oil
* 2 tablespoons butter
* 3 tablespoons sun-dried tomatoes, chopped (I don't add this to mine)
* 1 teaspoon garlic powder
* 1/4 cup butter
* 2 cups heavy cream (we usually just use half & half)
* 1 cup grated parmesan cheese
* 2 tablespoons basil pesto
* shredded parmesan cheese (to garnish)
1. Cook pasta according to package. Drain and set aside.
2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the Parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
5. Serve chicken and sauce over the hot noodles.
6. Garnish with parmesan cheese and fresh ground black pepper (optional).
* 1 lb penne pasta
* 3 boneless chicken breasts
* 1 teaspoon olive oil
* 2 tablespoons butter
* 3 tablespoons sun-dried tomatoes, chopped (I don't add this to mine)
* 1 teaspoon garlic powder
* 1/4 cup butter
* 2 cups heavy cream (we usually just use half & half)
* 1 cup grated parmesan cheese
* 2 tablespoons basil pesto
* shredded parmesan cheese (to garnish)
1. Cook pasta according to package. Drain and set aside.
2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the Parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
5. Serve chicken and sauce over the hot noodles.
6. Garnish with parmesan cheese and fresh ground black pepper (optional).
Basil Pesto Chicken
4 small boneless skinless chicken breasts halves (about 1 llb)
1 packet Shake N Bake coating mix (I used the extra crispy by you can use any kind)
2 tsp Basil Pesto (you can buy this jarred in the pasta aisle)
1/4 cup shredded Mozzarella Cheese
Preheat oven to 400. Coat Chicken with coating mix. Place in 8 ince square baking dish. Bake 20 minutes or until the chicken is cooked through.
Top chicken with the pesto and then sprinkle with the cheese. Bake an additional 5 minutes or until the cheese is melted and lightly browned.
4 small boneless skinless chicken breasts halves (about 1 llb)
1 packet Shake N Bake coating mix (I used the extra crispy by you can use any kind)
2 tsp Basil Pesto (you can buy this jarred in the pasta aisle)
1/4 cup shredded Mozzarella Cheese
Preheat oven to 400. Coat Chicken with coating mix. Place in 8 ince square baking dish. Bake 20 minutes or until the chicken is cooked through.
Top chicken with the pesto and then sprinkle with the cheese. Bake an additional 5 minutes or until the cheese is melted and lightly browned.
Strawberry Spinach Salad
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Egg Bake Casserole
This is by far one of my favorite family recipes. Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage.
Ingredients:
4 Eggs
Milk
1 teaspoon of dry mustard
7-8 slices of bread (cubed)
1 lb. Jimmy Dean Sausage (Hot)
4 cups of shredded cheddar cheese
1 can of cream of mushroom soup
Directions:
Grease cooking dish and spread 7-8 slices of cubed bread throughout dish. Cook sausage. Mix 4 eggs, 2 1/2 cups of milk and 1 teaspoon of dry mustard together in separate bowl. Spread sausage on top of bread and then pour the eggs, milk and mustard mix evenly over the sausage. Then layer 4 cups of cheddar cheese over everything. Cover dish with saran wrap and put in refrigerator over night to cook the next day.
Next Day-- pre-heat oven at 325. Mix 1/2 cup of milk and 1 can of cream of mushroom soup together and evenly pour on top throughout the dish. Now your casserole is ready to bake. Bake for 1 1/2 hours. Let cool and serve!
Enjoy!
This is by far one of my favorite family recipes. Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage.
Ingredients:
4 Eggs
Milk
1 teaspoon of dry mustard
7-8 slices of bread (cubed)
1 lb. Jimmy Dean Sausage (Hot)
4 cups of shredded cheddar cheese
1 can of cream of mushroom soup
Directions:
Grease cooking dish and spread 7-8 slices of cubed bread throughout dish. Cook sausage. Mix 4 eggs, 2 1/2 cups of milk and 1 teaspoon of dry mustard together in separate bowl. Spread sausage on top of bread and then pour the eggs, milk and mustard mix evenly over the sausage. Then layer 4 cups of cheddar cheese over everything. Cover dish with saran wrap and put in refrigerator over night to cook the next day.
Next Day-- pre-heat oven at 325. Mix 1/2 cup of milk and 1 can of cream of mushroom soup together and evenly pour on top throughout the dish. Now your casserole is ready to bake. Bake for 1 1/2 hours. Let cool and serve!
Enjoy!
Hashbrown Casserole To Die For!
1 (2 lb) package frozen hash browns
16 ounces sour cream
1 (10 3/4ounce) can cream of chicken soup
1/2 cup butter
1/2 cup chopped onions
2 cups shredded sharp cheddar cheese
1.Preheat oven to 350 degrees.
2.Place hash browns in a greased 9x13 baking dish.
3.Season with salt and pepper.
4.Melt butter.
5.In a bowl stir together soup, butter, sour cream, and onion.
6.Pour soup mixture evenly over hashbrowns.
7.Sprinkle with cheese.
8.Bake in 350 degree preheated oven for about 45 minutes.
1 (2 lb) package frozen hash browns
16 ounces sour cream
1 (10 3/4ounce) can cream of chicken soup
1/2 cup butter
1/2 cup chopped onions
2 cups shredded sharp cheddar cheese
1.Preheat oven to 350 degrees.
2.Place hash browns in a greased 9x13 baking dish.
3.Season with salt and pepper.
4.Melt butter.
5.In a bowl stir together soup, butter, sour cream, and onion.
6.Pour soup mixture evenly over hashbrowns.
7.Sprinkle with cheese.
8.Bake in 350 degree preheated oven for about 45 minutes.
Blueberry-Peach Cobbler (sugar free)
Blueberry-Peach Cobbler (sugar free)
Preheat oven to 350 degrees.
2 quarts peaches (tightly packed and drained) *we use fresh/frozen*
1 quart blueberries (drained) *we use fresh/frozen*
If fruit is frozen:
-place fruit into large baking dish (we use our rectangle stone from Pampered Chef)
-drizzle with some honey (optional)
-place into oven to thaw while preparing cobbler batter
-check, stir, and sometimes chip apart fruit during it's oven time
*you may need to drain some liquid off also as you don't want the fruit to be extrememly runny*
The fruit/dough ratio is heavy on the fruit side. You can adjust it as you see fit.
Batter:
1/4 cup butter (softened) or oil
1 egg
2 cups flour (we use whole wheat)
2 tsp. baking powder
1 cup of milk
1 tsp. vanilla
Beat butter until creamy, add egg. If using oil, mix egg and oil at the same time. Add flour and baking powder, then milk and vanilla. Beat until smooth and pour over thawed fruit. Drizzle honey over the top (optional).
Bake at 350 for about 30 minutes, until dough is done.
This recipe is always a hit...and healthy too. But no one needs to know it's sugar free, he he.
If you want to use sugar, you may add 1/2 cup sugar to the fruit before thawing and and cream 1 cup of sugar with the butter/oil.
Blueberry-Peach Cobbler (sugar free)
Preheat oven to 350 degrees.
2 quarts peaches (tightly packed and drained) *we use fresh/frozen*
1 quart blueberries (drained) *we use fresh/frozen*
If fruit is frozen:
-place fruit into large baking dish (we use our rectangle stone from Pampered Chef)
-drizzle with some honey (optional)
-place into oven to thaw while preparing cobbler batter
-check, stir, and sometimes chip apart fruit during it's oven time
*you may need to drain some liquid off also as you don't want the fruit to be extrememly runny*
The fruit/dough ratio is heavy on the fruit side. You can adjust it as you see fit.
Batter:
1/4 cup butter (softened) or oil
1 egg
2 cups flour (we use whole wheat)
2 tsp. baking powder
1 cup of milk
1 tsp. vanilla
Beat butter until creamy, add egg. If using oil, mix egg and oil at the same time. Add flour and baking powder, then milk and vanilla. Beat until smooth and pour over thawed fruit. Drizzle honey over the top (optional).
Bake at 350 for about 30 minutes, until dough is done.
This recipe is always a hit...and healthy too. But no one needs to know it's sugar free, he he.
If you want to use sugar, you may add 1/2 cup sugar to the fruit before thawing and and cream 1 cup of sugar with the butter/oil.
Taco Bake
Meat Sauce:
1 lb. of ground beef; cooked and drained
1 can of tomato sauce
1 can of diced tomatoes, undrained
1/2 tsp. of minced garlic or 1 clove diced
1 can of stems and pieces mushrooms, undrained
1 diced onion
1 cup of canned beef stock
fresh herbs: rosemary or oregano
worchestershire sauce
tabasco sauce and
1/2 package of powdered taco seasoning and salsa
Cheese Layer:
1 cup of grated cheddar cheese and
1 tsp. of fresh grated parmesan cheese
Topping:
1 cup of boxed biscuit mix - (or substitute mashed pototatoes for topping)
1/2 cup of milk and
1 egg
1. Mix all the meat sauce ingredients to the browned and drained ground beef. Simmer.
2. Preheat oven to 400 degrees.
3. Grate cheeses, I use my food processor to speed up the process.
4. Mix the topping ingredients in a 4 cup measuring cup until blended.
5. With a soup ladle, pour meat sauce into a 9-inch square baking dish. Top with cheese then pour biscuit mix over cheese.
6. Bake for 30 minutes or until golden brown. ENJOY!
Makes 6 servings.
Any cooked leftover meat can be stored in freezer bags and frozen for future use for pasta sauce, chili or lasagna.
Serve with side salad or cut up veggies with dip: sweet peppers any colour, cucumber, tomato, carrots or anything that may be in your fridge. The dip could be any cream based salad dressing or sour cream with 1/2 package of onion soup mix added and blended well.
Meat Sauce:
1 lb. of ground beef; cooked and drained
1 can of tomato sauce
1 can of diced tomatoes, undrained
1/2 tsp. of minced garlic or 1 clove diced
1 can of stems and pieces mushrooms, undrained
1 diced onion
1 cup of canned beef stock
fresh herbs: rosemary or oregano
worchestershire sauce
tabasco sauce and
1/2 package of powdered taco seasoning and salsa
Cheese Layer:
1 cup of grated cheddar cheese and
1 tsp. of fresh grated parmesan cheese
Topping:
1 cup of boxed biscuit mix - (or substitute mashed pototatoes for topping)
1/2 cup of milk and
1 egg
1. Mix all the meat sauce ingredients to the browned and drained ground beef. Simmer.
2. Preheat oven to 400 degrees.
3. Grate cheeses, I use my food processor to speed up the process.
4. Mix the topping ingredients in a 4 cup measuring cup until blended.
5. With a soup ladle, pour meat sauce into a 9-inch square baking dish. Top with cheese then pour biscuit mix over cheese.
6. Bake for 30 minutes or until golden brown. ENJOY!
Makes 6 servings.
Any cooked leftover meat can be stored in freezer bags and frozen for future use for pasta sauce, chili or lasagna.
Serve with side salad or cut up veggies with dip: sweet peppers any colour, cucumber, tomato, carrots or anything that may be in your fridge. The dip could be any cream based salad dressing or sour cream with 1/2 package of onion soup mix added and blended well.
Cheesy Sloppy Joe Pizza
1-1/2 cups bisquick
1/3 cup very hot water
1 lb ground beef
1 can (15-1/2 oz) original sloppy joe sauce
1 cup shredded cheddar cheese
2 roma tomatoes, thinly sliced
2 medium green onions, sliced
Move oven rack to lowest position. Heat oven to 450�. Grease cookie
sheet or 12 inch pizza pan. Stir bisquick and water until soft dough
forms. Press dough into 12 inch circle on cookie sheet or press in
pizza pan, using fingers dusted with bisquick; pinch edge to form 1/2
inch rim.
Cook beef in 10 inch skillet over medium heat, stirring occasionally,
until brown; drain. Stir in sloppy joe sauce. Spoon beef mixture
over dough. Sprinkle with cheese.
Bake 12 to 15 min or until crust is golden brown and cheese is
bubbly. Top with tomatoes and onions. 8 servings.
1-1/2 cups bisquick
1/3 cup very hot water
1 lb ground beef
1 can (15-1/2 oz) original sloppy joe sauce
1 cup shredded cheddar cheese
2 roma tomatoes, thinly sliced
2 medium green onions, sliced
Move oven rack to lowest position. Heat oven to 450�. Grease cookie
sheet or 12 inch pizza pan. Stir bisquick and water until soft dough
forms. Press dough into 12 inch circle on cookie sheet or press in
pizza pan, using fingers dusted with bisquick; pinch edge to form 1/2
inch rim.
Cook beef in 10 inch skillet over medium heat, stirring occasionally,
until brown; drain. Stir in sloppy joe sauce. Spoon beef mixture
over dough. Sprinkle with cheese.
Bake 12 to 15 min or until crust is golden brown and cheese is
bubbly. Top with tomatoes and onions. 8 servings.
Fudge
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1 1/2 sticks of margarine
1 1/2 tbsp. vanilla
1 c. nuts (optional)
Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and
evaporated milk. Then remove from heat and add large package of semi-
sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons
of vanilla and nuts; mix well. Let stand in square pan or dish for
24 hours for best results
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1 1/2 sticks of margarine
1 1/2 tbsp. vanilla
1 c. nuts (optional)
Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and
evaporated milk. Then remove from heat and add large package of semi-
sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons
of vanilla and nuts; mix well. Let stand in square pan or dish for
24 hours for best results
"GREEN BEAN SALAD"
1 lb fresh green beans, ends trimmed
1 T olive oil
1 sweet onion, chopped
1 tsp sugar
1 clove garlic, minced
1 T fresh rosemary, chopped
2 T vinegar
1/2 tsp dry mustard
Place green beans in a saucepan and add just enough water to cover.
Bring to a boil and cook for 5-8 minutes or until crisp-tender. Drain
and set aside.
Heat oil in a skillet and add onion and sugar. Cook onion for several
minutes. Add garlic, rosemary, vinegar, and dry mustard, and cook for
several more minutes. Remove from heat.
Pour sauce over green beans and toss. Chill until ready to serve.
1 lb fresh green beans, ends trimmed
1 T olive oil
1 sweet onion, chopped
1 tsp sugar
1 clove garlic, minced
1 T fresh rosemary, chopped
2 T vinegar
1/2 tsp dry mustard
Place green beans in a saucepan and add just enough water to cover.
Bring to a boil and cook for 5-8 minutes or until crisp-tender. Drain
and set aside.
Heat oil in a skillet and add onion and sugar. Cook onion for several
minutes. Add garlic, rosemary, vinegar, and dry mustard, and cook for
several more minutes. Remove from heat.
Pour sauce over green beans and toss. Chill until ready to serve.
"Macaroni Combo Casserole"
1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
1/2 can water
2 hard-boiled eggs
1 tablespoon diced onion
Combine all of the ingredients and place in a small
casserole dish. Bake at 350* for 1 hour.
1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
1/2 can water
2 hard-boiled eggs
1 tablespoon diced onion
Combine all of the ingredients and place in a small
casserole dish. Bake at 350* for 1 hour.
SLOW COOKERY RECIPE
"Tangy and Tender Ribs"
3/4 to 1 c. vinegar
1/2 c. ketchup
2 T. sugar
2 T. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp.paprika
1/2 to 1 tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 T. vegetable oil
Combine the first nine ingredients in a slow cooker. Cut
ribs into serving-size pieces; brown in a skillet in oil.
Transfer to slow cooker. Cover and cook on low for
4 - 6 hours or until tender. (Mine cooked 8 hours and
fell off the bone, but were very tender.
"Tangy and Tender Ribs"
3/4 to 1 c. vinegar
1/2 c. ketchup
2 T. sugar
2 T. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp.paprika
1/2 to 1 tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 T. vegetable oil
Combine the first nine ingredients in a slow cooker. Cut
ribs into serving-size pieces; brown in a skillet in oil.
Transfer to slow cooker. Cover and cook on low for
4 - 6 hours or until tender. (Mine cooked 8 hours and
fell off the bone, but were very tender.
"No-Fat Lemonade Shake-Up"
Juice of 2 lemons (1/2 cup)
1 squeezed lemon, cut into fourths
2 cups water
1 to 1-3/4 teaspoons Equal MeasureT
or 3 to 6 packets Equal sweetener or
1/8 to 1/4 cup Equal SpoonfulT
Ice cubes
Place all ingredients in a 1-quart jar and cover with lid.
Shake jar to dissolve Equal; pour into tall glasses.
Makes 2 (8 ounce) servings
Juice of 2 lemons (1/2 cup)
1 squeezed lemon, cut into fourths
2 cups water
1 to 1-3/4 teaspoons Equal MeasureT
or 3 to 6 packets Equal sweetener or
1/8 to 1/4 cup Equal SpoonfulT
Ice cubes
Place all ingredients in a 1-quart jar and cover with lid.
Shake jar to dissolve Equal; pour into tall glasses.
Makes 2 (8 ounce) servings
"Cookies 'n Creme Fudge"
Serving Size : 36
2 cups Vanilla milk chips
1 can Pillsbury Oreo Cream frosting
10 Oreo cookies -- quartered
3 Oreo cookies -- crushed
Line an 8" square pan with foil, extending foil over edges; lightly
butter foil. Melt chips in a large saucepan over very low heat,
stirring until smooth. Remove from heat; stir in frosting. Add
quartered cookie pieces; mix until well coated. Quickly spread in
foil-lined pan.
Sprinkle with crushed cookies; press slightly. Refrigerate until
firm, about 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge. Cut
into squares.
MICROWAVE: Prepare pan as above. In a large microwave-safe bowl, melt
chips on HIGH for 1-2 minutes; stir until smooth. Continue as
directed
above.
Serving Size : 36
2 cups Vanilla milk chips
1 can Pillsbury Oreo Cream frosting
10 Oreo cookies -- quartered
3 Oreo cookies -- crushed
Line an 8" square pan with foil, extending foil over edges; lightly
butter foil. Melt chips in a large saucepan over very low heat,
stirring until smooth. Remove from heat; stir in frosting. Add
quartered cookie pieces; mix until well coated. Quickly spread in
foil-lined pan.
Sprinkle with crushed cookies; press slightly. Refrigerate until
firm, about 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge. Cut
into squares.
MICROWAVE: Prepare pan as above. In a large microwave-safe bowl, melt
chips on HIGH for 1-2 minutes; stir until smooth. Continue as
directed
above.
"Cherokee Blackberry Cobbler"
1 cup of fresh or frozen blackberries
1/2 cup of honey plus 2 tbsp.
1 cup of corn meal
1/3 cup of milk
2 tablespoons of butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a
batter. Grease a small casserole dish. Add berries and several
tablespoons of honey. Pour batter over the berries. Bake at 375
degrees for 35 to 40 minutes. Cool and serve with thick cream.
1 cup of fresh or frozen blackberries
1/2 cup of honey plus 2 tbsp.
1 cup of corn meal
1/3 cup of milk
2 tablespoons of butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a
batter. Grease a small casserole dish. Add berries and several
tablespoons of honey. Pour batter over the berries. Bake at 375
degrees for 35 to 40 minutes. Cool and serve with thick cream.
Moist Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg.(3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk
HEAT oven to 350F
GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5
ingredients in large bowl with mixer on low speed until blended. Beat on high
speed 2 min. Stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean.
Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack.
Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring
every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle
over cake.
1 pkg. (2-layer size) yellow cake mix
1 pkg.(3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk
HEAT oven to 350F
GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5
ingredients in large bowl with mixer on low speed until blended. Beat on high
speed 2 min. Stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean.
Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack.
Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring
every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle
over cake.
Mar 26, 2010
Breakfast Bake
1 lb. sausage cooked and crumbled
1 C. grated cheddar cheese
1 C. Bisquick
5 eggs slightly beaten
2 C. milk
Place cooked sauage in a baking dish. Sprinkle with cheese. In mixing bowl,
combine biscuit mix, a little salt and eggs; beat well. Add milk and stir until
fairly smooth. Pour over sausage mixture. Bake covered at 350 for 35 minutes.
Can be done the night before and cooked the next morning. Add 5 additional
minutes to cooking time.
1 lb. sausage cooked and crumbled
1 C. grated cheddar cheese
1 C. Bisquick
5 eggs slightly beaten
2 C. milk
Place cooked sauage in a baking dish. Sprinkle with cheese. In mixing bowl,
combine biscuit mix, a little salt and eggs; beat well. Add milk and stir until
fairly smooth. Pour over sausage mixture. Bake covered at 350 for 35 minutes.
Can be done the night before and cooked the next morning. Add 5 additional
minutes to cooking time.
Hot Sub Sandwiches
12 Kaiser rolls
1 lb. deli ham
1 lb. hard salami
1 lb. turkey breast thinly sliced
1 lb. Mozzarella cheese sliced
1/2 yellow onion thinly sliced
1/4 C. Italian dressing
Italian seasoning or oregano to taste
aluminum foil
Preheat oven to 350. Brush rolls with 1 t. Italian dressing over each side.
Divide the meat among the 12 rolls and stack on bottom half of each roll. Add a
few slices of onion on top of meat and top with 2 slices of cheese. Sprinkle
lightly with Italian seasoning or oregano and add top of roll. Wrap each in
aluminum foil making 12 wraps. Bake in oven for 15 minutes. Serve warm.
12 Kaiser rolls
1 lb. deli ham
1 lb. hard salami
1 lb. turkey breast thinly sliced
1 lb. Mozzarella cheese sliced
1/2 yellow onion thinly sliced
1/4 C. Italian dressing
Italian seasoning or oregano to taste
aluminum foil
Preheat oven to 350. Brush rolls with 1 t. Italian dressing over each side.
Divide the meat among the 12 rolls and stack on bottom half of each roll. Add a
few slices of onion on top of meat and top with 2 slices of cheese. Sprinkle
lightly with Italian seasoning or oregano and add top of roll. Wrap each in
aluminum foil making 12 wraps. Bake in oven for 15 minutes. Serve warm.
French Toast Supreme
3 eggs
1/4 C. milk
1 T. sugar
1 t. vanilla
4 oz. carton whipped cream cheese
12 slices cinnamon bread
In a bowl, beat eggs, milk, sugar and vanilla. Spread 1 T. cream cheese on
six slices of bread; top with remaining slices to make 6 sandwiches. Dip
sandwiches into egg mixture. Fry on a lightly greased skillet until golden
brown on both sides.
3 eggs
1/4 C. milk
1 T. sugar
1 t. vanilla
4 oz. carton whipped cream cheese
12 slices cinnamon bread
In a bowl, beat eggs, milk, sugar and vanilla. Spread 1 T. cream cheese on
six slices of bread; top with remaining slices to make 6 sandwiches. Dip
sandwiches into egg mixture. Fry on a lightly greased skillet until golden
brown on both sides.
Easy Rhubarb Pie
1 c Rhubarb rib, cut into 1"
Pieces
1/2 Pie crust
1/2 c Sugar
2 Eggs
1/2 c Sugar
1 c Milk
Cinnamon
Roll out and place pie crust in bottom of pie plate.
Place rhubarb over pie crust and sprinkle with 1/2 cup sugar.
Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb.
Sprinkle with cinnamon.
Bake at 350 degrees for 45 minutes.
1 c Rhubarb rib, cut into 1"
Pieces
1/2 Pie crust
1/2 c Sugar
2 Eggs
1/2 c Sugar
1 c Milk
Cinnamon
Roll out and place pie crust in bottom of pie plate.
Place rhubarb over pie crust and sprinkle with 1/2 cup sugar.
Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb.
Sprinkle with cinnamon.
Bake at 350 degrees for 45 minutes.
Mar 24, 2010
Whole Wheat Irish Bread Recipe
Ingredients:
4 1/2 cups whole wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking soda
1/3 cup oatmeal
2 1/2 cups buttermilk
Directions:
Preheat oven to 425° F.
Sift all dry ingredients together. Make a well in the center and pour in buttermilk and stir until soft dough forms. Turn on a floured surface and knead lightly to form a circle about 15 in. in diameter. Cut a deep cross into the dough with a sharp knife.
Place on a buttered baking dish and bake on middle oven rack for 15 minutes. Then reduce oven temperature to 350° F and bake for another 25 minutes until rich and crusty.
Cool on a wire rack before serving.
Ingredients:
4 1/2 cups whole wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking soda
1/3 cup oatmeal
2 1/2 cups buttermilk
Directions:
Preheat oven to 425° F.
Sift all dry ingredients together. Make a well in the center and pour in buttermilk and stir until soft dough forms. Turn on a floured surface and knead lightly to form a circle about 15 in. in diameter. Cut a deep cross into the dough with a sharp knife.
Place on a buttered baking dish and bake on middle oven rack for 15 minutes. Then reduce oven temperature to 350° F and bake for another 25 minutes until rich and crusty.
Cool on a wire rack before serving.
Hawaiian Pork Roast
1 (3-4 pound) boneless pork shoulder roast, trimmed
4 teaspoons Liquid Smoke
4 teaspoons soy sauce
2 unpeeled ripe bananas
1/2 cup water
Place roast on a 22 x 18-inch piece of heavy-duty foil; sprinkle with the liquid smoke and soy sauce. Wash bananas and place at the base of each side of the roast. Pull sides of foil up around meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil wrapped meat in a roasting pan. Bake at 400 degrees F for 1 hour. Reduce heat to 325 degrees F; continue baking for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork.
1 (3-4 pound) boneless pork shoulder roast, trimmed
4 teaspoons Liquid Smoke
4 teaspoons soy sauce
2 unpeeled ripe bananas
1/2 cup water
Place roast on a 22 x 18-inch piece of heavy-duty foil; sprinkle with the liquid smoke and soy sauce. Wash bananas and place at the base of each side of the roast. Pull sides of foil up around meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil wrapped meat in a roasting pan. Bake at 400 degrees F for 1 hour. Reduce heat to 325 degrees F; continue baking for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork.
Fabulous Chili
1 lb. ground beef
1/2 to 1 lb. bacon, chopped
1 onion, chopped
1 green pepper, chopped
2 16-oz. cans dark red kidney beans, drained and rinsed
16-oz. can light red kidney beans, drained and rinsed
16-oz. can pinto beans
16-oz. can pork & beans
15-1/2 oz. can Sloppy Joe mix
14-1/2 oz. can diced tomatoes, drained and juice reserved
1/4 to 1/2 c. brown sugar, packed
salt, pepper and chili powder to taste
Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.
1 lb. ground beef
1/2 to 1 lb. bacon, chopped
1 onion, chopped
1 green pepper, chopped
2 16-oz. cans dark red kidney beans, drained and rinsed
16-oz. can light red kidney beans, drained and rinsed
16-oz. can pinto beans
16-oz. can pork & beans
15-1/2 oz. can Sloppy Joe mix
14-1/2 oz. can diced tomatoes, drained and juice reserved
1/4 to 1/2 c. brown sugar, packed
salt, pepper and chili powder to taste
Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.
Batter-Topped Chicken Pie
9-inch pie crust
2 c. cooked chicken, chopped
15-oz. can mixed vegetables, drained
10-3/4 oz. can cream of chicken & herbs soup
salt and pepper to taste
1/2 c. all-purpose flour
1/2 c. butter, melted
1/2 c. milk
Press pie crust into a greased 9" glass pie plate and set aside. In a bowl, mix chicken, vegetables, soup, salt and pepper. Spoon mixture into crust and smooth out surface. Whisk together remaining ingredients to make a very thin batter. Pour batter over filling. Bake at 350 degrees for one hour, or until golden and bubbly. Makes 6 servings.
9-inch pie crust
2 c. cooked chicken, chopped
15-oz. can mixed vegetables, drained
10-3/4 oz. can cream of chicken & herbs soup
salt and pepper to taste
1/2 c. all-purpose flour
1/2 c. butter, melted
1/2 c. milk
Press pie crust into a greased 9" glass pie plate and set aside. In a bowl, mix chicken, vegetables, soup, salt and pepper. Spoon mixture into crust and smooth out surface. Whisk together remaining ingredients to make a very thin batter. Pour batter over filling. Bake at 350 degrees for one hour, or until golden and bubbly. Makes 6 servings.
Hawaiian Kielbasa
3 lbs. Kielbasa, sliced into 2-inch chunks
15-1/4 oz. can crushed pineapple
18-oz. bottle barbecue sauce
1/2 c. brown sugar, packed
1 T. ground ginger
1 t. onion powder
1 t. garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.
3 lbs. Kielbasa, sliced into 2-inch chunks
15-1/4 oz. can crushed pineapple
18-oz. bottle barbecue sauce
1/2 c. brown sugar, packed
1 T. ground ginger
1 t. onion powder
1 t. garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.
Mar 23, 2010
Italian Easter Cookies
Ingredients
•1 cup butter, softened
•3/4 cup sugar
•2 egg yolks
•1/4 cup whole milk
•4 cups flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•2 teaspoons grated orange peel
•1 teaspoon grated lemon peel
•1 whole egg, beaten with 1 tsp. water
•30 whole, blanched almonds
Method
Preheat oven to 350 and line cookie sheets with parchment paper. In a large bowl beat butter, sugar, egg yolks and milk until smooth. In another bowl, stir together flour, baking powder, salt and grated peels. Stir into butter mixture to form stiff dough. Shape dough into 1 1/2-inch balls and place on baking sheets. Flatten to ? inch thickness with the bottom of a glass. Brush with beaten egg; press an almond in the center of each cookie. Bake about 15-20 minutes, or until golden. Remove to rack to cool.
Ingredients
•1 cup butter, softened
•3/4 cup sugar
•2 egg yolks
•1/4 cup whole milk
•4 cups flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•2 teaspoons grated orange peel
•1 teaspoon grated lemon peel
•1 whole egg, beaten with 1 tsp. water
•30 whole, blanched almonds
Method
Preheat oven to 350 and line cookie sheets with parchment paper. In a large bowl beat butter, sugar, egg yolks and milk until smooth. In another bowl, stir together flour, baking powder, salt and grated peels. Stir into butter mixture to form stiff dough. Shape dough into 1 1/2-inch balls and place on baking sheets. Flatten to ? inch thickness with the bottom of a glass. Brush with beaten egg; press an almond in the center of each cookie. Bake about 15-20 minutes, or until golden. Remove to rack to cool.
BANANA-RUM PIE USING BASIC PIE CRUST MIX
Yield: 1 Servings
2 tb Cold water -- (2 to 3)
1 1/2 c Pie Crust Mix
2 Bananas; sliced -- med
1/4 c Light rum -- (1/4 to 1/2)
1/4 c Packed brown sugar
1 Envelope unflavored gelatin
3 Eggs -- separated
2 tb Banana liqueur
1/4 c Granulated sugar
1 c Chilled whipping cream*
2/3 c Broken pecans
*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time,
over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2
inches larger than inverted 9-inch pie plate on floured cloth-covered
board. Ease into plate; trim edge 1 inch from rim. Fold and roll
pastry under; flute. Prick thoroughly with fork. Bake 8 to 10
minutes. Cool. Place bananas and rum in blender container. Cover and
blend until smooth. Mix brown sugar and gelatin in sauce- pan. Beat
in egg yolks; stir in 1/2 cup banana mixture. Cook, stirring
constantly, until thickened. Stir in liqueur and remaining banana
mixture. Refrigerate until mixture mounds slightly. Beat egg whites
until foamy; beat in granulated sugar until stiff and glossy. Fold in
banana mixture, cream and 1/3 cup pecans. Pour into pie shell; top
with remaining pecans. Refrigerate until set, 2 to 3 hours.
Yield: 1 Servings
2 tb Cold water -- (2 to 3)
1 1/2 c Pie Crust Mix
2 Bananas; sliced -- med
1/4 c Light rum -- (1/4 to 1/2)
1/4 c Packed brown sugar
1 Envelope unflavored gelatin
3 Eggs -- separated
2 tb Banana liqueur
1/4 c Granulated sugar
1 c Chilled whipping cream*
2/3 c Broken pecans
*Whipped. Heat oven to 475, Sprinkle water, 1 tablespoon at a time,
over Pie Crust Mix. Stir until moistened. Gather into a ball; roll 2
inches larger than inverted 9-inch pie plate on floured cloth-covered
board. Ease into plate; trim edge 1 inch from rim. Fold and roll
pastry under; flute. Prick thoroughly with fork. Bake 8 to 10
minutes. Cool. Place bananas and rum in blender container. Cover and
blend until smooth. Mix brown sugar and gelatin in sauce- pan. Beat
in egg yolks; stir in 1/2 cup banana mixture. Cook, stirring
constantly, until thickened. Stir in liqueur and remaining banana
mixture. Refrigerate until mixture mounds slightly. Beat egg whites
until foamy; beat in granulated sugar until stiff and glossy. Fold in
banana mixture, cream and 1/3 cup pecans. Pour into pie shell; top
with remaining pecans. Refrigerate until set, 2 to 3 hours.
Easy Easter Candy Cut-Outs Recipe
1 c Chocolate Chips
-(Semi-Sweet)
2 ts Shortening*
Tinted Coconut:
1/4 ts Water
1 dr Food color
1/2 c Sweetened Coconut Flakes
* NOT butter, margarine, oil, or vegetable oil spread
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.
Tinted Coconut:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.
1 c Chocolate Chips
-(Semi-Sweet)
2 ts Shortening*
Tinted Coconut:
1/4 ts Water
1 dr Food color
1/2 c Sweetened Coconut Flakes
* NOT butter, margarine, oil, or vegetable oil spread
1. Cover bottom of 13x9-inch pan with heavy duty foil.
2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.
3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.
Tinted Coconut:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.
Mar 22, 2010
Cool 'n Easy Easter Pie Recipe
2/3 c Boiling water
1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
Ice cubes
8 oz Cool Whip whipped topping,
Thawed
1 Ready-made Graham Cracker
Pie Crust (6oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, Hershey kisses, small chocolate Easter eggs, etc.
2/3 c Boiling water
1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
Ice cubes
8 oz Cool Whip whipped topping,
Thawed
1 Ready-made Graham Cracker
Pie Crust (6oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, Hershey kisses, small chocolate Easter eggs, etc.
EASTER BASKETS & BUNNIES CUPCAKES
Yield: 33 Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa; OR...
-European Style Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
CREAMY VANILLA FROSTING
1/3 c Butter or margarine
- softened
3 1/2 c Powdered sugar; divided use
1 1/2 tss vanilla extract
1/4 c Milk,
10 oz MOUNDS Sweetened Coconut
-(Flakes), (tinted)*
--SUGGESTED GARNISHES-
Marshmallows
HERSHEY'S Mini KISSES
Licorice
Jelly beans
1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder,
baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium
speed of electric mixer 2 minutes. Stir in boiling water (batter will
be thin).
3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or
until wooden pick inserted in center comes out clean. Cool completely.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to
resemble Easter basket or bunny. About 33 cupcakes.
CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter
or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla
extract; beat well. Add 2-1/2 cups powdered sugar alternately with
1/4 cup milk, beating to spreading consistency. About 2 cups frosting.
NOTE: To tint coconut, combine several drops desired color food color
with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
tinted.
Yield: 33 Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa; OR...
-European Style Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
CREAMY VANILLA FROSTING
1/3 c Butter or margarine
- softened
3 1/2 c Powdered sugar; divided use
1 1/2 tss vanilla extract
1/4 c Milk,
10 oz MOUNDS Sweetened Coconut
-(Flakes), (tinted)*
--SUGGESTED GARNISHES-
Marshmallows
HERSHEY'S Mini KISSES
Licorice
Jelly beans
1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups.
2. In large bowl, stir together sugar, flour, cocoa, baking powder,
baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium
speed of electric mixer 2 minutes. Stir in boiling water (batter will
be thin).
3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or
until wooden pick inserted in center comes out clean. Cool completely.
4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
desired color tinted coconut onto each cupcake. Garnish as desired to
resemble Easter basket or bunny. About 33 cupcakes.
CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter
or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla
extract; beat well. Add 2-1/2 cups powdered sugar alternately with
1/4 cup milk, beating to spreading consistency. About 2 cups frosting.
NOTE: To tint coconut, combine several drops desired color food color
with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
tinted.
Crock Pot Ham and Cheesy Potatoes
Crock Pot Ham and Cheesy Potatoes
2 lbs Cooked Ham, diced into bite sized chunks
6 med Potatoes, Peeled and thinly sliced
2 med Onions, peeled and thinly sliced
1 can Cream of Mushroom soup, Undiluted
2 c shredded Colby or Medium Cheddar
Combine Ham with potatoes and Onions and place in the bottom of crock
pot.
Pour soup over top. Cover and cook on low for 6 to 8 hours. About an
hour before serving stir in cheese.
2 lbs Cooked Ham, diced into bite sized chunks
6 med Potatoes, Peeled and thinly sliced
2 med Onions, peeled and thinly sliced
1 can Cream of Mushroom soup, Undiluted
2 c shredded Colby or Medium Cheddar
Combine Ham with potatoes and Onions and place in the bottom of crock
pot.
Pour soup over top. Cover and cook on low for 6 to 8 hours. About an
hour before serving stir in cheese.
Crockpot Ham Hocks And Lima Beans
Crockpot Ham Hocks And Lima Beans
1 pound dried lima beans, soaked overnight and drained
4 ham hocks, halved
2 bay leaves
1 onion, chopped
1 bell pepper, chopped
2 cups chopped tomatoes
1 cup tomato sauce
1 teaspoon sugar
1/4 teaspoon ground cloves
1/2 teaspoon pepper
salt, to taste
Place beans in bottom of crock pot and add remaining ingredients with
1 1/2 quarts of water.
Cover and cook on high 2 hours.
Turn heat to low and cook, covered, 10 to 12 hours.
1 pound dried lima beans, soaked overnight and drained
4 ham hocks, halved
2 bay leaves
1 onion, chopped
1 bell pepper, chopped
2 cups chopped tomatoes
1 cup tomato sauce
1 teaspoon sugar
1/4 teaspoon ground cloves
1/2 teaspoon pepper
salt, to taste
Place beans in bottom of crock pot and add remaining ingredients with
1 1/2 quarts of water.
Cover and cook on high 2 hours.
Turn heat to low and cook, covered, 10 to 12 hours.
Bacon Corn Bread
Bacon Corn Bread
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds, optional
1/8 teaspoon paprika
In a bowl, combine the first six ingredients just until blended. Pour
into a greased 8-in. square baking dish. Sprinkle with bacon, poppy
seeds if desired and paprika. Bake at 375� for 20-25 minutes or until
a toothpick inserted near the center comes out clean. Cut into squares;
serve warm.
Yield: 9 servings.
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds, optional
1/8 teaspoon paprika
In a bowl, combine the first six ingredients just until blended. Pour
into a greased 8-in. square baking dish. Sprinkle with bacon, poppy
seeds if desired and paprika. Bake at 375� for 20-25 minutes or until
a toothpick inserted near the center comes out clean. Cut into squares;
serve warm.
Yield: 9 servings.
Mar 20, 2010
Dreamsicle Cake
Dreamsicle Cake
1 orange cake mix
2 1/4 tsp. orange extract, divided
16 oz. sour cream
16 oz. Cool Whip
2 c. confectioner's sugar
Preheat oven according to pkg. directions. Prepare 2 9-inch cake pans. Mix cake
according to pkg. directions, substituting milk for water. Add 2 tsp. orange
extract, beat well. Pour into pans. Bake according to directions. Cool
thoroughly. Slice each layer in half, to make 4 layers. Combine Cool Whip, 1/4
tsp. orange extract, sour cream and sugar. Mix well; frost entire cake.
Apple Cake with Hot Caramel Sauce
Apple Cake with Hot Caramel Sauce
1/4 c. butter
1 c. sugar
1 egg
1 c. flour
1/2 c. chopped walnuts
1 tps. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
3 med. cooking apples, peeled and grated
hot caramel sauce
Preheat oven to 350F. Lightly grease an 8" baking pan. Cream butter and sugar
in large bowl, beat in egg. Add next 5 ingredients; mix well. Stir in apples.
Spoon mixture into prepared dish. Bake for 35-40 min., or until tester inserted
in center comes out clean. Cool completely in dish. Cut into squares. Pour hot
sauce over and serve immediately.
Hot Caramel Sauce
1/4 c. butter
1/2 c. brown sugar, packed
1/2 c. sugar
1/2 c. whipping cream
1 tsp. vanilla
Melt butter in heavy saucepan. Add remaining ingredients. Bring to boil slowly,
stirring constantly. Continue stirring until sauce thickens, 5-6 min. Remove
from heat several times to check consistency. Makes 1 1/2 c. This sauce also
is good poured over vanilla ice cream.
Pumpkin Roll
Pumpkin Roll
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 beaten eggs
1 c. sugar
2/3 c. pumpkin (not pie mix)
1 c. chopped nuts
Preheat oven to 375F. Grease a 15x10" jelly roll pan. Line with waxed paper,
grease and flour the paper. Beat eggs and sugar in large bowl until thick and
fluffy. Beat in pumpkin. Stir in dry ignredients all at once. Pour into prepared
pan; spread evenly with rubber spatula. Sprinkle with huts. Bake 15 minutes, or
until center springs back when lightly touched with a fingertip. Loosen cake
around edges with a knife. Invert onto a clean, damp towel dusted with powedered
sugar. Peel off wax paper. Trim 1/4" from all sides. Roll up cake and towel
together from short side. Place seam side down on wire rack, cool completely.
Unwrap and spread with filling. Reroll and refrigerate until ready to serve.
Cream Cheese Filling
Beat together 1 c. sifted confectioner's sugar, 8 oz. pkg. softened cream
cheese, 6 T. butter and 1 tsp. vanilla until smooth.
Soft Ginger cookies
Soft Ginger cookies
2 1/2 c. brown sugar, firmly packed
1 c. vegetable oil
1/2 c. applesauce
2 lg. eggs
4 1/2 c. flour
1 T. baking soda
2 1/2 T. ginger
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 tsp. salt
In large bowl, stir together brown sugar, oil, applesauce and eggs until
blended. In another bowl, combine dry ingredients. Add to first mixture and
blend well.
With your hands, roll dough into 2" balls, about 1/4 c. dough each) and place on
ungreased baking sheet. Bake at 350F until tops crack and cookies just begin to
brown, about 10-12 min. If baking 2 sheets at a time, rotate halfway through
baking. Cool on rack. Serve warm or room temperature. Store in airtight
container up to 3 days. Freeze for longer storage. Makes about 30 lg. cookies.
Fresh Ginger Cake
Fresh Ginger Cake
3/4 c. sugar
3/4 c. buttermilk
1/2 c. vegetable oil
1 lg. egg
1 T. grated fresh ginger
1 1/2 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
In bowl, mix sugar, buttermilk, oil, egg and ginger. Add dry ingredients; beat
to blend well. Pour into a greased 8 c. tube pan or 9" square pan. Bake at 350F
until cake begins to pull away from sides, about 35-40 min.
Cool 10 min.; invert cake onto a plate. Serve warm or cool. When cool, store in
airtight container up to 2 days. Dust with powdered sugar.
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies
1/2 c. margarine
1/2 c. butter flavor Crisco
1/4 c. powdered sugar
1/4 c. light brown sugar
1/4 tsp. salt
2 c. all-purpose flour
1 c. chocolate chips
Cream margarine and Crisco until smooth. Gradually blend in both sugars and
salt. Work in flour, a little at a time, until thoroughly blended. Batter will
be very stiff. Gently blend in chocolate chips.
Grease a 15"x10" cookie sheet. With greased hands, spread dough evenly to
fill cookie sheet, and work into a uniform thickness. Bake at 350F for 20 to 25
minutes, or until golden brown. Cut with a pizza cutter while still
warm.
Grannies Brownies
Grannies Brownies
2 oz. (2 squares) unsweetened chocolate
1/2 c. unsalted butter
1 c. sugar
2 lg. eggs, lightly beaten
1/2 tsp. vanilla extract
1/4 c. flour
1/4 tsp. salt
1 c. coarsely chopped walnuts
Preheat the oven to 325F. Butter and flour an 8 inch square baking pan. Melt the chocolate with the butter in a saucepan over low heat. Remove from the heat and stir in the sugar. Stir in the eggs and vanilla and mix until smooth. Add the flour, salt and nuts and stir until smooth. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 minutes.
Canned Apple Pie Filling
Canned Apple Pie Filling
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
Fresh Apple Or Pear Cake
Fresh Apple Or Pear Cake
1 c. shortening
2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 c. water
4 eggs
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. vanilla
1 c. pecans, chopped
2 c. apples or pears, chopped
Mix all ingredients together.
Grease and flour a Bundt pan.
Bake at 375 degrees for 1 hour.
1 c. shortening
2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 c. water
4 eggs
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. vanilla
1 c. pecans, chopped
2 c. apples or pears, chopped
Mix all ingredients together.
Grease and flour a Bundt pan.
Bake at 375 degrees for 1 hour.
Cocoa Peanut Butter Cookie Mix
Cocoa Peanut Butter Cookie Mix
1 cup packed brown sugar
1-1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.
1 cup packed brown sugar
1-1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.
Frozen Peach Yogurt
Frozen Peach Yogurt
1 can (14 ounce size) peaches in juice, no sugar added
2 cups plain yogurt
1/2 teaspoon vanilla
2/3 cup sugar substitute
Drain peaches reserving 1/2 cup of juice. Puree peaches in blender. Add yogurt, reserved juice, and sweetener; blend until combined.
Pour into freezer bowl of ice cream machine, turn machine ON and let mix until frozen, about 25-30 minutes.
If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.
1 can (14 ounce size) peaches in juice, no sugar added
2 cups plain yogurt
1/2 teaspoon vanilla
2/3 cup sugar substitute
Drain peaches reserving 1/2 cup of juice. Puree peaches in blender. Add yogurt, reserved juice, and sweetener; blend until combined.
Pour into freezer bowl of ice cream machine, turn machine ON and let mix until frozen, about 25-30 minutes.
If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.
Chocolate Press Cookies
Chocolate Press Cookies
5/8 cup shortening
1 3/4 cups white sugar
1 beaten egg
1/2 teaspoon vanilla extract
2 teaspoons milk
2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup multicolored candy sprinkles (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
5/8 cup shortening
1 3/4 cups white sugar
1 beaten egg
1/2 teaspoon vanilla extract
2 teaspoons milk
2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup multicolored candy sprinkles (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Rhubarb Cobbler
Rhubarb Cobbler
6 cup rhubarb, cut in small pieces
2 cups sugar
2 tablespoons butter
2 eggs
2 cups sugar
1 cup shortening
2 cups flour
2 teaspoons baking powder
1 cup milk
Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.
6 cup rhubarb, cut in small pieces
2 cups sugar
2 tablespoons butter
2 eggs
2 cups sugar
1 cup shortening
2 cups flour
2 teaspoons baking powder
1 cup milk
Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.
Berry Rhubarb Pie
Berry Rhubarb Pie
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into
1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into
1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Blueberry Sauce
Blueberry Sauce
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Mar 19, 2010
Ranch Deviled Eggs
6 eggs
2 teaspoons dry ranch salad dressing mix
3 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
Paprika
1. Place eggs in medium saucepan; cover with cold water. Bring to a
boil. Reduce heat; simmer about 15 minutes. Immediately drain; run
cold water over eggs to stop cooking. Peel eggs; rinse.
2. Cut eggs in half lengthwise. With tip of knife, carefully lift out
yolks; place in medium bowl. Mash yolks with fork. Add salad dressing
mix, mayonnaise, and mustard; mix well.
3. Spoon or pipe yolk mixture into egg white halves. Sprinkle with
paprika.
Refrigerate 30 minutes or until chilled.
* Makes 12 deviled eggs
MAKE-AHEAD TIP: Prepare these eggs up to 12 hours ahead; cover and
refrigerate.
KITCHEN TIP: Cut a very thin slice off the bottom of each egg white
half so that the filled eggs stay in place on the serving plate.
Recipe for sage dressing I use
Recipe for sage dressing I use
1 1/2 loafs of bread ripped apart
2 eggs
2 Tble sage
2 cans of chicken broth
1 cup water
salt and pepper
1 small onion chopped
2 ribs celery cut
Heat the chicken broth and water, add to the bread and add all the
other ingredients. Bake for 1-1 1/2 hours. very good. You can make
it the night before.
Linda
1 1/2 loafs of bread ripped apart
2 eggs
2 Tble sage
2 cans of chicken broth
1 cup water
salt and pepper
1 small onion chopped
2 ribs celery cut
Heat the chicken broth and water, add to the bread and add all the
other ingredients. Bake for 1-1 1/2 hours. very good. You can make
it the night before.
Linda
ANGEL CHICKEN PASTA
ANGEL CHICKEN PASTA
6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 ounce) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) ounce condensed golden mushroom soup
1 (4 ounce) package cream cheese with chives
1 (16 ounce) package angel hair pasta
In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat
through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings
6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 ounce) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) ounce condensed golden mushroom soup
1 (4 ounce) package cream cheese with chives
1 (16 ounce) package angel hair pasta
In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat
through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings
ANGEL CHICKEN PASTA
ANGEL CHICKEN PASTA
6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 ounce) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) ounce condensed golden mushroom soup
1 (4 ounce) package cream cheese with chives
1 (16 ounce) package angel hair pasta
In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat
through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings
6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 ounce) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) ounce condensed golden mushroom soup
1 (4 ounce) package cream cheese with chives
1 (16 ounce) package angel hair pasta
In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat
through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings
Sausage Mozzarella Supper
Sausage Mozzarella Supper
20 lbs. link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cups sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 Tbs. Italian seasoning
2 Tbs. salt
1 Tbs. pepper
12 lbs. corkscrew noodles, cooked and drained
5 lbs. mozzarella cheese, sliced
8 lbs. mozzarella cheese, shredded
Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice,
onions, Italian seasoning, salt and pepper. Grease eight 6-quart baking pans.
Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers.
Sprinkle shredded cheese equally over each pan. Cover and bake at 350' for 1
hour. Uncover and bake 15 minutes longer or until cheese is melted.
20 lbs. link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cups sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 Tbs. Italian seasoning
2 Tbs. salt
1 Tbs. pepper
12 lbs. corkscrew noodles, cooked and drained
5 lbs. mozzarella cheese, sliced
8 lbs. mozzarella cheese, shredded
Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice,
onions, Italian seasoning, salt and pepper. Grease eight 6-quart baking pans.
Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers.
Sprinkle shredded cheese equally over each pan. Cover and bake at 350' for 1
hour. Uncover and bake 15 minutes longer or until cheese is melted.
Mar 18, 2010
Poached Salmon Cutlets
Poached Salmon Cutlets
4 salmon cutlets or 2 fillets
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
1 slice onion
Fresh oregano or thyme
Sprigs fresh parsley
Lightly grease the bottom of your crockpot, then place
the salmon cutlets (or filets) in the bottom. Put the
remaining ingredients in a pan (or the microwave) and
heat until boiling. Pour over the salmon, put the lid on
your crockpot, and cook on Low for about 3 hours. Serve
hot, or cold with a salad.
4 salmon cutlets or 2 fillets
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
1 slice onion
Fresh oregano or thyme
Sprigs fresh parsley
Lightly grease the bottom of your crockpot, then place
the salmon cutlets (or filets) in the bottom. Put the
remaining ingredients in a pan (or the microwave) and
heat until boiling. Pour over the salmon, put the lid on
your crockpot, and cook on Low for about 3 hours. Serve
hot, or cold with a salad.
Stuffed Green Peppers
Stuffed Green Peppers
1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can ( 14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers. tops removed & seeded
Combine all ingredients, except 1/4 cup cheese and green
peppers. Stuff peppers. Arrange peppers in crockpot.
Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle
with 1/4 cup cheese during the last 30 minutes. Makes 6
servings.
1 package (10 oz) frozen corn kernels
1 can (15 oz) red kidney beans drained and rinsed
1 can ( 14.5 oz) diced tomatoes
1/4 cup salsa
1/4 cup chopped onions
1 1/2 cups cooked rice
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
2 cups shredded reduced fat Cheddar cheese, divided
6 green peppers. tops removed & seeded
Combine all ingredients, except 1/4 cup cheese and green
peppers. Stuff peppers. Arrange peppers in crockpot.
Cover, cook on low 6-8 hours (high 3-4 hours). Sprinkle
with 1/4 cup cheese during the last 30 minutes. Makes 6
servings.
Green Bean and Potato Casserole
Green Bean and Potato Casserole
6 cups fresh trimmed and cut green beans (about 2 lbs)
OR 2 16-ounce packages frozen cut green beans
4 to 6 medium red potatoes, sliced about 1/4-inch
1 large onion, sliced
1 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup or other cream soup,
undiluted
or 1 cup homemade seasoned white or cheese sauce
Butter
Spray the pot with cooking spray or lightly grease with
butter. Layer sliced potatoes, sliced onion and green
beans, sprinkling with dill and salt and pepper as you
go. Dot with butter, about 1 tablespoon total, and add
about 2 tablespoons of water. Cover and cook on HIGH for
4 hours (LOW, about 8 hours). Stir in soup or sauce; turn
to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours. Serves 6
to 8. Note: Add bits of cooked bacon or veggie bacos for
extra flavor.
6 cups fresh trimmed and cut green beans (about 2 lbs)
OR 2 16-ounce packages frozen cut green beans
4 to 6 medium red potatoes, sliced about 1/4-inch
1 large onion, sliced
1 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup or other cream soup,
undiluted
or 1 cup homemade seasoned white or cheese sauce
Butter
Spray the pot with cooking spray or lightly grease with
butter. Layer sliced potatoes, sliced onion and green
beans, sprinkling with dill and salt and pepper as you
go. Dot with butter, about 1 tablespoon total, and add
about 2 tablespoons of water. Cover and cook on HIGH for
4 hours (LOW, about 8 hours). Stir in soup or sauce; turn
to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours. Serves 6
to 8. Note: Add bits of cooked bacon or veggie bacos for
extra flavor.
Amish Pot Roast
Amish Pot Roast
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over
meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5
hours at 325 degrees.
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over
meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5
hours at 325 degrees.
Mar 15, 2010
Fiesta Bake
Fiesta Bake
8 ounces ground turkey or beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (4 ounce) can sliced mushrooms, drained
1 cup frozen corn
1 cup tomato sauce
1 tablespoon chili seasoning mix
3/4 cup Bisquick baking mix
3/4 cup chunky salsa
1/3 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Coat skillet lightly with olive oil or use Pam spray. Brown meat, onion, and green pepper. Add mushrooms, corn, tomato sauce and chili seasoning mix. Stir well to blend. Pour into 8x8 inch baking dish, lightly coated with olive oil or Pam spray. In medium bowl, combine Bisquick and salsa. Add cheese and mix well. Spread evenly over meat mixture. Bake for 25 to 30 minutes.
8 ounces ground turkey or beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (4 ounce) can sliced mushrooms, drained
1 cup frozen corn
1 cup tomato sauce
1 tablespoon chili seasoning mix
3/4 cup Bisquick baking mix
3/4 cup chunky salsa
1/3 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Coat skillet lightly with olive oil or use Pam spray. Brown meat, onion, and green pepper. Add mushrooms, corn, tomato sauce and chili seasoning mix. Stir well to blend. Pour into 8x8 inch baking dish, lightly coated with olive oil or Pam spray. In medium bowl, combine Bisquick and salsa. Add cheese and mix well. Spread evenly over meat mixture. Bake for 25 to 30 minutes.
Spanish Chicken
Spanish Chicken
1 medium fryer chicken, about 4 pounds
1/2 cup carrots, sliced
1 large onion, chopped
1 cup frozen green beans
1 can (4 ounces) sliced mushrooms
1/2 teaspoon tarragon
1/2 teaspoon savory
1/4 teaspoon garlic powder
1 can (16 ounces) stewed or diced tomatoes
Salt & pepper to taste
1/3 cup long grain rice
1/2 cup water
Arrange chicken in bottom of crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low for 4 hours. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring occasionally.
1 medium fryer chicken, about 4 pounds
1/2 cup carrots, sliced
1 large onion, chopped
1 cup frozen green beans
1 can (4 ounces) sliced mushrooms
1/2 teaspoon tarragon
1/2 teaspoon savory
1/4 teaspoon garlic powder
1 can (16 ounces) stewed or diced tomatoes
Salt & pepper to taste
1/3 cup long grain rice
1/2 cup water
Arrange chicken in bottom of crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low for 4 hours. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring occasionally.
HONEY CHICKEN
HONEY CHICKEN
1/4 cup butter or margarine, melted
1/2 cup honey
1/4 cup prepared mustard
3 tablespoons lemon juice
1 1/2 teaspoons paprika
1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.
Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.
WHEN READY TO COOK:
Remove chicken pieces from refrigerator
TO BAKE IN THE OVEN:
Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.
OR, TO COOK IN A MICROWAVE:
Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.
1/4 cup butter or margarine, melted
1/2 cup honey
1/4 cup prepared mustard
3 tablespoons lemon juice
1 1/2 teaspoons paprika
1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.
Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.
WHEN READY TO COOK:
Remove chicken pieces from refrigerator
TO BAKE IN THE OVEN:
Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.
OR, TO COOK IN A MICROWAVE:
Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.
Cookie Sticks
Cookie Sticks
1/2 cup veget able oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts, optional
In a bowl, combine the oil, both of the sugars, egg, and vanilla. Combine the flour, baking soda, and salt. Gradually add to the sugar mixture. Divide the dough in half. On a greased baking sheet, shape each portion into a 15 x 3 inch rectangle about 3 inches apart. Sprinkle with the chocolate chips and the nuts, if desired, over the dough. Press lightly. Bake at 375 F for 6-7 minutes. If desired, bake for 8-9 minutes for a crisp cookie. Cool for 5 minutes. Cut with a serrated knife into 1-inch strips. Remove to wire racks to cool. Makes about 3 dozen cookie strips.
1/2 cup veget able oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts, optional
In a bowl, combine the oil, both of the sugars, egg, and vanilla. Combine the flour, baking soda, and salt. Gradually add to the sugar mixture. Divide the dough in half. On a greased baking sheet, shape each portion into a 15 x 3 inch rectangle about 3 inches apart. Sprinkle with the chocolate chips and the nuts, if desired, over the dough. Press lightly. Bake at 375 F for 6-7 minutes. If desired, bake for 8-9 minutes for a crisp cookie. Cool for 5 minutes. Cut with a serrated knife into 1-inch strips. Remove to wire racks to cool. Makes about 3 dozen cookie strips.
Quick Celery-Cheese Loaf
Quick Celery-Cheese Loaf
3 cups flour -- sifted
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup cheddar cheese -- shredded
1/4 teaspoon celery seed
1 1/4 cups milk
1 eggs
Into large bowl, sift together flour, sugar, baking powder and salt. With
pastry blender, cut in shortening until coarse crumbs form. Stir in cheese and
celery seed; set aside.
In small bowl, mix milk and eggs until well blended. Add milk mixture to dry
ingredients; stir just until moistened. Pour batter into greased and waxed
paper-lined 9x5x3 loaf pan.
Bake in 350 degree oven 50 to 60 minutes, or until loaf is golden brown and
toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Remove; peel off waxed paper. Cool on rack. Makes 1 loaf.
3 cups flour -- sifted
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup cheddar cheese -- shredded
1/4 teaspoon celery seed
1 1/4 cups milk
1 eggs
Into large bowl, sift together flour, sugar, baking powder and salt. With
pastry blender, cut in shortening until coarse crumbs form. Stir in cheese and
celery seed; set aside.
In small bowl, mix milk and eggs until well blended. Add milk mixture to dry
ingredients; stir just until moistened. Pour batter into greased and waxed
paper-lined 9x5x3 loaf pan.
Bake in 350 degree oven 50 to 60 minutes, or until loaf is golden brown and
toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Remove; peel off waxed paper. Cool on rack. Makes 1 loaf.
Long Winter Bread
Long Winter Bread
2 1/2 cups all-purpose flour
1 cup sourdough starter recipe follows
1 pound wheat berries
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon drippings, lard or shortening
Mix together 2 1/2 cups flour, 2 cups luke warm water and the sourdough
starter. Cover and let stand in a warm place until bubbly. Grind berries in
a food processor or grinder as fine as possible; 1 pound of berries should
produce about 3 1/2 cups of flour. In a bowl mix together 2 cups of starter
you have just extended, salt, baking soda and 3 cups of ground flour. Stir
until it becomes difficult. Then use your hands and knead the dough in the
bowl for a few minutes. Use more flour to prevent sticking. Return remaining
starter to the refrigerator. Shape dough in to a round loaf. Grease a round
pan with the drippings. Place loaf in pan. With a knife make score lines in
loaf for six wedge shaped portions. Cover with a cloth and let rise 30
minutes. Bake loaf for about 45 minutes in a 350 degree oven. Cool before
cutting along lines.
2 1/2 cups all-purpose flour
1 cup sourdough starter recipe follows
1 pound wheat berries
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon drippings, lard or shortening
Mix together 2 1/2 cups flour, 2 cups luke warm water and the sourdough
starter. Cover and let stand in a warm place until bubbly. Grind berries in
a food processor or grinder as fine as possible; 1 pound of berries should
produce about 3 1/2 cups of flour. In a bowl mix together 2 cups of starter
you have just extended, salt, baking soda and 3 cups of ground flour. Stir
until it becomes difficult. Then use your hands and knead the dough in the
bowl for a few minutes. Use more flour to prevent sticking. Return remaining
starter to the refrigerator. Shape dough in to a round loaf. Grease a round
pan with the drippings. Place loaf in pan. With a knife make score lines in
loaf for six wedge shaped portions. Cover with a cloth and let rise 30
minutes. Bake loaf for about 45 minutes in a 350 degree oven. Cool before
cutting along lines.
Brotchen (German Rolls)
Brotchen (German Rolls)
These rolls have a tough crust
SERVES 12 , 12 rolls
2 1/2-3 cups flour
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
Preheat oven to 450�F.
Pour 2 1/2 cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons water (water
comes from the 1 cup above).
Pour yeast mixture into the well but do not mix with the flour at this time.
Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup
flour as needed.
Put dough in bowl, cover and let rise until double in size. (about 30-40
minutes).
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
Cover and let rise until double in size.
Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
Bake for 15-20 minutes or until golden brown.
The time is an estimate, depending on how fast your dough rises.
These rolls have a tough crust
SERVES 12 , 12 rolls
2 1/2-3 cups flour
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
Preheat oven to 450�F.
Pour 2 1/2 cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons water (water
comes from the 1 cup above).
Pour yeast mixture into the well but do not mix with the flour at this time.
Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup
flour as needed.
Put dough in bowl, cover and let rise until double in size. (about 30-40
minutes).
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
Cover and let rise until double in size.
Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
Bake for 15-20 minutes or until golden brown.
The time is an estimate, depending on how fast your dough rises.
Rosemary Cornbread
Rosemary Cornbread
To keep the loaf from getting too heavy or dense, avoid overmixing the batter
when you incorporate the dry ingredients. Use the lowest speed on your mixer,
and add the dry ingredients gradually, mixing them just until they're wet.
.
Ingredients
Makes two 5-inch loaves.
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
2 large eggs, lightly beaten
5 tablespoons sugar
2/3 cup low-fat buttermilk
2/3 cup extra-virgin olive oil
Directions
1.Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking
powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
2.Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted
with the paddle attachment. Mix on medium speed until combined. Reduce speed to
low. Add flour mixture in two batches; mix until just combined.
3.Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with
3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester
inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in
molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to
2 days.
To keep the loaf from getting too heavy or dense, avoid overmixing the batter
when you incorporate the dry ingredients. Use the lowest speed on your mixer,
and add the dry ingredients gradually, mixing them just until they're wet.
.
Ingredients
Makes two 5-inch loaves.
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
2 large eggs, lightly beaten
5 tablespoons sugar
2/3 cup low-fat buttermilk
2/3 cup extra-virgin olive oil
Directions
1.Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking
powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
2.Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted
with the paddle attachment. Mix on medium speed until combined. Reduce speed to
low. Add flour mixture in two batches; mix until just combined.
3.Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with
3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester
inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in
molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to
2 days.
Whole Wheat Zucchini Bread
Whole Wheat Zucchini Bread
SERVES 10 -12 , 1 round loaf
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 egg whites (you may use egg substitutes)
1/2 cup applesauce
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini, unpeeled, shredded
1/2 cup walnuts, chopped (optional)
Spray a 9" round baking tin with nonstick spray and preheat the oven to 350�F.
Stir together both types of flour, sugar, baking powder, baking soda, salt,
cinnamon, nutmeg, and cloves in a large bowl.
Make a well in the center of this mixture.
In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to
make a meringue).
To the egg whites, add applesauce, buttermilk, and vanilla and stir using a
wooden spoon.
Stir in the zucchini until well combined.
Pour this wet mixture into the"well" you made in the flour mixture and stir just
until ingredients are all moistened and gently combined- press out any large
lumps with your spoon, but don't overmix.
Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick
tests clean.
Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely
SERVES 10 -12 , 1 round loaf
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 egg whites (you may use egg substitutes)
1/2 cup applesauce
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini, unpeeled, shredded
1/2 cup walnuts, chopped (optional)
Spray a 9" round baking tin with nonstick spray and preheat the oven to 350�F.
Stir together both types of flour, sugar, baking powder, baking soda, salt,
cinnamon, nutmeg, and cloves in a large bowl.
Make a well in the center of this mixture.
In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to
make a meringue).
To the egg whites, add applesauce, buttermilk, and vanilla and stir using a
wooden spoon.
Stir in the zucchini until well combined.
Pour this wet mixture into the"well" you made in the flour mixture and stir just
until ingredients are all moistened and gently combined- press out any large
lumps with your spoon, but don't overmix.
Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick
tests clean.
Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely
FLUFFY LEMON FRUIT PIE
FLUFFY LEMON FRUIT PIE
1 Ready Crust Graham cracker pie crust (6 oz)
1 pkg (8oz) cream cheese, softened
1 tub (8oz) frozen whipped toppings thawed
1 can (21 oz) cherry pie filling, divided
1 cup cold milk
1 pkg. (4-servings size)lemon flavor instant pudding & pie filling
Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours. Makes 8 servings.
1 Ready Crust Graham cracker pie crust (6 oz)
1 pkg (8oz) cream cheese, softened
1 tub (8oz) frozen whipped toppings thawed
1 can (21 oz) cherry pie filling, divided
1 cup cold milk
1 pkg. (4-servings size)lemon flavor instant pudding & pie filling
Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours. Makes 8 servings.
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