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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
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.
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.
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.
 
 
 
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.
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.
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.
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.