1 package (16 ounces) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
Yield: 10 servings
Recipe from Taste of Home
Tuesday, December 2, 2008
Monday, December 1, 2008
Pumpkin Bars
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Yield: 48 small bars or 24 large bars
Recipe from Paula Deen and Friends: Living it Up, Southern Style
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Yield: 48 small bars or 24 large bars
Recipe from Paula Deen and Friends: Living it Up, Southern Style
Friday, November 21, 2008
Wendy's Chili
2 pounds ground beef or ground venison
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilis)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat and crumble beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 or 3 hours.
Makes about 12 servings
Variations: For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and 1 tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
NOTES** I usually use canned diced green chilis--one or two cans (mine are usually 4.5 oz cans).
I don't like celery so I always throw in a whole stalk and remove it before serving.
I usually mix light kidney beans and dark kidney beans. I never have exactly 29 ounces of either bean--I add the beans to suit myself---I prefer fewer beans than most folks.
As for the 3 medium tomatoes--I have NEVER used fresh tomatoes . I just throw in a can or two of whole tomatoes or diced tomatoes.
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilis)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat and crumble beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 or 3 hours.
Makes about 12 servings
Variations: For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and 1 tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
NOTES** I usually use canned diced green chilis--one or two cans (mine are usually 4.5 oz cans).
I don't like celery so I always throw in a whole stalk and remove it before serving.
I usually mix light kidney beans and dark kidney beans. I never have exactly 29 ounces of either bean--I add the beans to suit myself---I prefer fewer beans than most folks.
As for the 3 medium tomatoes--I have NEVER used fresh tomatoes . I just throw in a can or two of whole tomatoes or diced tomatoes.
Thursday, October 2, 2008
Pumpkin Dip
2 cups confectioners sugar
1 15 ounce can pumpkin
8 oz cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Mix ingredients until smooth. Refrigerate. Serve with spritz cookies or gingersnaps.
1 15 ounce can pumpkin
8 oz cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Mix ingredients until smooth. Refrigerate. Serve with spritz cookies or gingersnaps.
Glazed Spiced Pecans
3/4 cup sugar
1 egg white
2 1/2 teaspoons water
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
8 cups pecan halves
Mix all ingredients in a large bowl. Spread onto a cookie sheet. Bake at 225 degrees for 30 minutes.
Cool on wax paper. Pack in airtight containers.
Yield: 8 cups
Recipe from Gooseberry Patch Christmas
1 egg white
2 1/2 teaspoons water
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
8 cups pecan halves
Mix all ingredients in a large bowl. Spread onto a cookie sheet. Bake at 225 degrees for 30 minutes.
Cool on wax paper. Pack in airtight containers.
Yield: 8 cups
Recipe from Gooseberry Patch Christmas
Sunday, September 28, 2008
Boston Cream Pie
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Yield: 6-8 servings
Recipe from Taste of Home
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Yield: 6-8 servings
Recipe from Taste of Home
Broccoli Corn Bake
1-1/2 cups crushed butter-flavored crackers
3 tablespoons butter, melted
2-1/2 cups frozen broccoli cuts, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.
Yield: 6 servings
Recipe from Taste of Home
3 tablespoons butter, melted
2-1/2 cups frozen broccoli cuts, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.
Yield: 6 servings
Recipe from Taste of Home
Sauteed Summer Squash
2 small zucchini, julienned
2 small yellow summer squash, julienned
1 small sweet red pepper, julienned
1 small onion, julienned
2 tablespoons vegetable oil
1-1/2 teaspoons seasoned salt
1/2 teaspoon pepper
In a large skillet, saute the zucchini, summer squash, red pepper and onion in oil for 8 minutes or until crisp-tender. Sprinkle with seasoned salt and pepper.
Yield: 6 servings
Recipe from Taste of Home
2 small yellow summer squash, julienned
1 small sweet red pepper, julienned
1 small onion, julienned
2 tablespoons vegetable oil
1-1/2 teaspoons seasoned salt
1/2 teaspoon pepper
In a large skillet, saute the zucchini, summer squash, red pepper and onion in oil for 8 minutes or until crisp-tender. Sprinkle with seasoned salt and pepper.
Yield: 6 servings
Recipe from Taste of Home
Penne from Heaven
6 ounces uncooked penne pasta
1/2 pound fresh mushrooms, sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crumbled feta cheese
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in the cheese; heat through.
Yield: 5 servings
Recipe from Taste of Home
1/2 pound fresh mushrooms, sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crumbled feta cheese
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in the cheese; heat through.
Yield: 5 servings
Recipe from Taste of Home
Zucchini Corn Saute
4-1/2 cups sliced zucchini (1/4-inch slices)
1/4 cup diced onion
1 tablespoon olive oil
1-1/2 cups fresh or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.
Yield: 4 servings
Recipe from Taste of Home
1/4 cup diced onion
1 tablespoon olive oil
1-1/2 cups fresh or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.
Yield: 4 servings
Recipe from Taste of Home
Colorful Bean Salad
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Yield: 6 servings
Recipe from Taste of Home
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Yield: 6 servings
Recipe from Taste of Home
Mexican Lasagna
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Yield: 10-12 servings
Recipe from Taste of Home
1 teaspoon minced garlic
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Yield: 10-12 servings
Recipe from Taste of Home
Wednesday, September 24, 2008
Strawberry Brownie Shortcake
1 package (13x9 size) Duncan Hines Double Fudge Brownie Mix
1 (3.5 oz) pkg vanilla instant pudding and pie filling
1 1/2 cups milk
2 cups frozen non-dairy whipped topping
1 quart fresh strawberries
Preheat oven to 350 degrees. Grease bottom and sides of two 9-inch round cake pans.
Prepare brownie mix according to package for cake-like brownies; pour into prepared pans.
Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes; remove from pans and let cool completely.
Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill.
To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish top with strawberries.
Makes 8-10 servings.
Recipe courtesy of Duncan Hines
1 (3.5 oz) pkg vanilla instant pudding and pie filling
1 1/2 cups milk
2 cups frozen non-dairy whipped topping
1 quart fresh strawberries
Preheat oven to 350 degrees. Grease bottom and sides of two 9-inch round cake pans.
Prepare brownie mix according to package for cake-like brownies; pour into prepared pans.
Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes; remove from pans and let cool completely.
Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill.
To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish top with strawberries.
Makes 8-10 servings.
Recipe courtesy of Duncan Hines
Alfredo with Baby Broccoli
8 ounces uncooked pasta
8 ounces broccolini, baby broccoli or broccoli florets
2 tablespoons I Can't Believe It's Not Butter!® Spread
1/4 cup chopped onion or shallots
1 package Knorr® Alfredo sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
Cook pasta according to package directions, adding broccolini during last 3 minutes of cooking; drain and keep warm.
Meanwhile, in 2-quart saucepan, melt Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Stir in Knorr® Alfredo sauce mix blended with milk and cheese. Bring to a boil over medium-high heat, stirring frequently. Stir in lemon juice. Reduce heat to low and simmer, stirring occasionally, 2 minutes.
In large serving bowl, toss sauce with hot pasta and broccolini. Serve, if desired, with lemon wedges and additional grated Parmesan cheese.
Recipe from Knorr
8 ounces broccolini, baby broccoli or broccoli florets
2 tablespoons I Can't Believe It's Not Butter!® Spread
1/4 cup chopped onion or shallots
1 package Knorr® Alfredo sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
Cook pasta according to package directions, adding broccolini during last 3 minutes of cooking; drain and keep warm.
Meanwhile, in 2-quart saucepan, melt Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Stir in Knorr® Alfredo sauce mix blended with milk and cheese. Bring to a boil over medium-high heat, stirring frequently. Stir in lemon juice. Reduce heat to low and simmer, stirring occasionally, 2 minutes.
In large serving bowl, toss sauce with hot pasta and broccolini. Serve, if desired, with lemon wedges and additional grated Parmesan cheese.
Recipe from Knorr
Monday, September 22, 2008
Stained Glass Candy
1/2 cup butter
1 (12 ounce) package semisweet chocolate chips
1 (10.5 ounce) package rainbow colored miniature marshmallows
Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in marshmallows. Let cool.
Divide the cooled dough into two even portions. Form each portion into a long roll. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
This recipe came from my friend Jenny's mom, Peggy. She used to make these for the fellowship time following our church's Christmas play.
1 (12 ounce) package semisweet chocolate chips
1 (10.5 ounce) package rainbow colored miniature marshmallows
Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in marshmallows. Let cool.
Divide the cooled dough into two even portions. Form each portion into a long roll. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
This recipe came from my friend Jenny's mom, Peggy. She used to make these for the fellowship time following our church's Christmas play.
Easy Mexican Casserole
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Yield: 6 servings
Recipe from Tried & True Slow Cooker & Casserole cookbook.
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Yield: 6 servings
Recipe from Tried & True Slow Cooker & Casserole cookbook.
Bacon Roll-Ups
1/4 cup butter
1/2 cup water
1 1/2 cups packaged herb stuffing
1 egg, beaten
1/4 pound hot sausage
1/2 to 2/3 pound bacon
Melt butter in water. Remove from heat; stir into stuffing. Add egg and sausage. Blend thoroughly. Chill around 1 hour. Shape into small oblong rolls.
Cut bacon into thirds. Wrap around oblong rolls and secure bacon with a toothpick. Place on rack in shallow pan. Bake at 375 degrees for 18 minutes. Turn and bake an additional 17 minutes.
Yield: 36 appetizers (these freeze well!)
1/2 cup water
1 1/2 cups packaged herb stuffing
1 egg, beaten
1/4 pound hot sausage
1/2 to 2/3 pound bacon
Melt butter in water. Remove from heat; stir into stuffing. Add egg and sausage. Blend thoroughly. Chill around 1 hour. Shape into small oblong rolls.
Cut bacon into thirds. Wrap around oblong rolls and secure bacon with a toothpick. Place on rack in shallow pan. Bake at 375 degrees for 18 minutes. Turn and bake an additional 17 minutes.
Yield: 36 appetizers (these freeze well!)
Venison Salami
2 pounds ground venison
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons tender cure salt
1/4 - 1/2 teaspoon mustard seeds
2 teaspoons liquid smoke
1 cup water
Mix ingredients in a bowl. Shape into logs and wrap in foil. Refrigerate for 24 hours.
Preheat oven to 325 degrees. Poke holes in bottom of rolls and place on broiler pan over 1/2 inch of water.
Bake for 1 1/2 hours.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons tender cure salt
1/4 - 1/2 teaspoon mustard seeds
2 teaspoons liquid smoke
1 cup water
Mix ingredients in a bowl. Shape into logs and wrap in foil. Refrigerate for 24 hours.
Preheat oven to 325 degrees. Poke holes in bottom of rolls and place on broiler pan over 1/2 inch of water.
Bake for 1 1/2 hours.
Ooey-Gooey Pancake S'mores
2 cups Bisquick
1 1/3 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/3 cup graham cracker crumbs
7 tablespoons marshmallow creme
7 tablespoons milk chocolate chips
Heat griddle or skillet; grease if necessary. Stir Bisquick, milk, sugar, vanilla and egg until well blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle.
Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.
Yield: 7 servings
Recipe from Betty Crocker
1 1/3 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/3 cup graham cracker crumbs
7 tablespoons marshmallow creme
7 tablespoons milk chocolate chips
Heat griddle or skillet; grease if necessary. Stir Bisquick, milk, sugar, vanilla and egg until well blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle.
Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.
Yield: 7 servings
Recipe from Betty Crocker
Spicy Pumpkin Cookies
1 package Betty Crocker Super Moist yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not the pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, optional
1 cup Betty Crocker Rich & Creamy vanilla frosting
Ground nutmeg
Ground cinnamon
Heat oven to 375. Lightly grease cookie sheet with non-stick cooking spray. Mix cake mix and pumpkin pie spice in a large bowl. Stir in pumpkin and butter until well blended. Stir in raisins.
Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.
Bake 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove cookies to wire racks. Cool completely, about 30 minutes. Frost and sprinkle with nutmeg and cinnamon.
Yield: 2 1/2 dozen cookies
Recipe from Betty Crocker
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not the pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, optional
1 cup Betty Crocker Rich & Creamy vanilla frosting
Ground nutmeg
Ground cinnamon
Heat oven to 375. Lightly grease cookie sheet with non-stick cooking spray. Mix cake mix and pumpkin pie spice in a large bowl. Stir in pumpkin and butter until well blended. Stir in raisins.
Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.
Bake 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove cookies to wire racks. Cool completely, about 30 minutes. Frost and sprinkle with nutmeg and cinnamon.
Yield: 2 1/2 dozen cookies
Recipe from Betty Crocker
Party Cheese Ball
2 8 ounce packages Philadelphia Cream Cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt
Finely chopped pecans
Combine all ingredients except pecans. Mix well. Chill for 2 hours. Shape cheese mixture into a ball; roll in pecans. Serve with crackers.
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt
Finely chopped pecans
Combine all ingredients except pecans. Mix well. Chill for 2 hours. Shape cheese mixture into a ball; roll in pecans. Serve with crackers.
Simple Broccoli Salad
Broccoli
Sunflower seed kernels
Poppy Seed dressing
Put broccoli in bottom of bowl. Sprinkle with sunflower seed kernels. Pour poppy seed dressing sparingly over top. Cover and chill.
Recipe from my dear friend, Linda
Sunflower seed kernels
Poppy Seed dressing
Put broccoli in bottom of bowl. Sprinkle with sunflower seed kernels. Pour poppy seed dressing sparingly over top. Cover and chill.
Recipe from my dear friend, Linda
Zesty Zucchini and Onions
3 tablespoons oil
2 cloves garlic, minced
4 medium zucchini, cut into 1-inch chunks (about 4 cups)
2 large onions, cut into 1/4-inch-thick slices, separated into rings
1 jar (15 oz.) marinara sauce
1-1/2 cups water
1/4 teaspoon black pepper
Heat oil in large skillet on medium-high heat. Add garlic; cook and stir 2 minutes or until tender.
Add zucchini and onions; cook 8 minutes or until tender, stirring frequently.
Stir in marinara sauce, water and pepper; mix well. Simmer 25 minutes, stirring occasionally.
Yield: 8 servings
Recipe from Kraft Foods
Parmesan Zucchini
4 medium zucchini (about 1 pound), thinly sliced
8 oz. mushrooms, thinly sliced
1 cup spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
Preheat oven to 400°F. Toss zucchini with mushrooms in large bowl. Add spaghetti sauce; mix lightly.
Place in 13x9-baking dish sprayed with cooking spray.
Bake 25 minutes; sprinkle with cheeses. Bake an additional 5 minutes or until mozzarella cheese is melted.
Yield: 6 servings
Recipe from Kraft Foods
Cheese Topped Tomatoes
4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup KRAFT Light Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 tablespoons KRAFT Grated Parmesan Cheese
1 tablespoon chopped fresh herbs (basil, chives and/or parsley), or dried Italian seasoning
Heat oven to 350 degrees. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Bake for 20-30 minutes or until tomatoes are tender and cheese is golden brown. Remove from oven and sprinkle with herbs.
Recipe adapted from KraftFoods.com
Heat oven to 350 degrees. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Bake for 20-30 minutes or until tomatoes are tender and cheese is golden brown. Remove from oven and sprinkle with herbs.
Recipe adapted from KraftFoods.com
Sunday, September 21, 2008
Hearty Beef and Macaroni Dinner
1 pound lean ground beef
2 cups chopped onion
1/2 cup chopped green bell pepper
1 (14.5 oz) can diced tomatoes, undrained
4 oz (1 cup) uncooked elbow macaroni
1 cup hot water
1/2 cup ketchup
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
Cook beef, onions and green pepper in Dutch oven over medium high heat. Cook until beef is thoroughly cooked and onions and green pepper are tender. Drain on paper towels.
Wipe excess grease out of Dutch oven. Return beef mixture to pot and stir in remaining ingredients. Bring to a boil. Reduce heat; cover tightly and simmer 10 to 15 minutes or until macaroni is done.
***This recipe is very easy to double and even triple. The longer you let it cook, the thicker the tomatoes get. I seldom measure any of these ingredients, instead adding stuff to my personal taste.
Recipe courtesy of Pillsbury One Pot Meals
2 cups chopped onion
1/2 cup chopped green bell pepper
1 (14.5 oz) can diced tomatoes, undrained
4 oz (1 cup) uncooked elbow macaroni
1 cup hot water
1/2 cup ketchup
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
Cook beef, onions and green pepper in Dutch oven over medium high heat. Cook until beef is thoroughly cooked and onions and green pepper are tender. Drain on paper towels.
Wipe excess grease out of Dutch oven. Return beef mixture to pot and stir in remaining ingredients. Bring to a boil. Reduce heat; cover tightly and simmer 10 to 15 minutes or until macaroni is done.
***This recipe is very easy to double and even triple. The longer you let it cook, the thicker the tomatoes get. I seldom measure any of these ingredients, instead adding stuff to my personal taste.
Recipe courtesy of Pillsbury One Pot Meals
Chocolate Chip Coffee Cake
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips.
Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
Yield: 10-12 servings.
Recipe courtesy of Taste of Home
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chocolate chips.
Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
Yield: 10-12 servings.
Recipe courtesy of Taste of Home
Corn with a Kick
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
2 cups whole kernel corn
1/4 cup diced tomato
1 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
In a large saucepan, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally.
Yield: 4 servings.
Recipe courtesy of Taste of Home
1/4 cup chopped green pepper
1 tablespoon butter
2 cups whole kernel corn
1/4 cup diced tomato
1 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
In a large saucepan, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally.
Yield: 4 servings.
Recipe courtesy of Taste of Home
Colorful Corn Saute
1 package (16 ounces) frozen corn
1/4 cup chopped celery
1/4 cup chopped green pepper
3 thin onion slices, separated into rings
1/4 cup butter or margarine
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
2 medium tomatoes, chopped
1/2 cup half-and-half cream
In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 minutes or until heated through.
Yield: 4 servings.
Recipe courtesy of Taste of Home
1/4 cup chopped celery
1/4 cup chopped green pepper
3 thin onion slices, separated into rings
1/4 cup butter or margarine
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
2 medium tomatoes, chopped
1/2 cup half-and-half cream
In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 minutes or until heated through.
Yield: 4 servings.
Recipe courtesy of Taste of Home
BLT Dip
2 cups (16 ounces) sour cream
2 cups mayonnaise
2 pound sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips.
Yield: 6 cups (48 servings)
Recipe courtesy of Taste of Home
2 cups mayonnaise
2 pound sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips.
Yield: 6 cups (48 servings)
Recipe courtesy of Taste of Home
Green Bean Bake
5 14.5 ounce cans green beans, drained
5 slices bacon, diced
1 onion, chopped
1 cup ketchup
1 cup brown sugar, packed
Combine ingredients; spread in an ungreased 13x9 inch baking pan. Bake at 250 degrees for 3 hours.
Serves 8 to 10
Recipe courtesy of Gooseberry Patch
5 slices bacon, diced
1 onion, chopped
1 cup ketchup
1 cup brown sugar, packed
Combine ingredients; spread in an ungreased 13x9 inch baking pan. Bake at 250 degrees for 3 hours.
Serves 8 to 10
Recipe courtesy of Gooseberry Patch
Sloppy Joes
3 pounds lean ground beef or ground venison
1 cup chopped onion
3 cloves garlic, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tablespoons Worcestershire sauce
4 tablespoons brown sugar
3 tablespoons vinegar
3 tablespoons prepared mustard
2 teaspoons chili powder
Hamburger buns
Prepare ground beef, onion and garlic in large skillet in a large Dutch oven. Drain excess fat. Return meat mixture to pan.
Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, vinegar, mustard and chili powder to the meat mixture. Bring to boil and reduce to medium-low simmer. Let simmer for 2 hours. Serve on hamburger buns.
Yield: 8 to 10 servings
Slow cooker directions:
Prepare beef, onion and garlic as directed above. Drain off fat. Combine meat mixture with ketchup, bell pepper, Worcestershire sauce, brown sugar, vinegar, mustard and chili powder in slow cooker. Cover and cook on LOW 6 to 8 hours. Serve on hamburger buns.
This is the BEST Sloppy Joe recipe I have ever eaten. I rarely measure the ingredients and often make this is a touch spicier than the recipe dictates.
1 cup chopped onion
3 cloves garlic, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tablespoons Worcestershire sauce
4 tablespoons brown sugar
3 tablespoons vinegar
3 tablespoons prepared mustard
2 teaspoons chili powder
Hamburger buns
Prepare ground beef, onion and garlic in large skillet in a large Dutch oven. Drain excess fat. Return meat mixture to pan.
Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, vinegar, mustard and chili powder to the meat mixture. Bring to boil and reduce to medium-low simmer. Let simmer for 2 hours. Serve on hamburger buns.
Yield: 8 to 10 servings
Slow cooker directions:
Prepare beef, onion and garlic as directed above. Drain off fat. Combine meat mixture with ketchup, bell pepper, Worcestershire sauce, brown sugar, vinegar, mustard and chili powder in slow cooker. Cover and cook on LOW 6 to 8 hours. Serve on hamburger buns.
This is the BEST Sloppy Joe recipe I have ever eaten. I rarely measure the ingredients and often make this is a touch spicier than the recipe dictates.
Friday, September 19, 2008
Veggie Cheese Squares
1-1/2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
In a large skillet, saute the broccoli, red pepper and garlic in oil. Spoon into a greased 9-in. square baking dish. In a another large bowl, combine the eggs, milk, 3/4 cup cheese, thyme and salt.
Pour over the broccoli mixture. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Yield: 4-6 servings.
Recipe courtesy of Taste of Home
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
In a large skillet, saute the broccoli, red pepper and garlic in oil. Spoon into a greased 9-in. square baking dish. In a another large bowl, combine the eggs, milk, 3/4 cup cheese, thyme and salt.
Pour over the broccoli mixture. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Yield: 4-6 servings.
Recipe courtesy of Taste of Home
Upside Down Apple Pie
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled Golden Delicious apples (about 1/8 inch thick)
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice
In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Yield: 6-8 servings
Recipe courtesy of Taste of Home Contest Winning Recipes
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled Golden Delicious apples (about 1/8 inch thick)
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice
In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
Bake at 375° for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Yield: 6-8 servings
Recipe courtesy of Taste of Home Contest Winning Recipes
Apple Puff Pancake
1/3 cup butter
1 cup all-purpose flour
4 eggs
1 cup milk
Dash salt
1 can (21 ounces) apple or peach pie filling
Toasted walnuts, optional
Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.
Yield: 4 servings.
Recipe courtesy of Taste of Home
1 cup all-purpose flour
4 eggs
1 cup milk
Dash salt
1 can (21 ounces) apple or peach pie filling
Toasted walnuts, optional
Directions:
Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet. Stir the remaining butter into the batter.Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.
Yield: 4 servings.
Recipe courtesy of Taste of Home
Fruit Filled Puff Pancake
1 tablespoon butter
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1-1/2 cups fresh or frozen blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon
Place butter in a 9-in. pie plate. Bake at 400° for 4-5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
Pour into hot pie plate. Bake at 400° for 10-12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and banana.
In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.
Yield: 4 servings
Recipe courtesy of Taste of Home
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup milk
1-1/2 cups fresh or frozen blueberries
1 medium ripe banana, sliced
1/4 teaspoon ground cinnamon
Place butter in a 9-in. pie plate. Bake at 400° for 4-5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, 1 tablespoon sugar and salt. Add eggs and milk; whisk until smooth.
Pour into hot pie plate. Bake at 400° for 10-12 minutes or until edges are puffed and golden brown. Meanwhile, combine blueberries and banana.
In a small bowl, combine cinnamon and remaining sugar. Spoon fruit mixture onto pancake; sprinkle with cinnamon-sugar. Cut into wedges.
Yield: 4 servings
Recipe courtesy of Taste of Home
Spinach Ravioli Bake
2 cups spaghetti sauce
1 package (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Yield: 4-6 servings
Recipe courtesy of Taste of Home
1 package (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Yield: 4-6 servings
Recipe courtesy of Taste of Home
Cajun Chicken Club
4 boneless skinless chicken breast halves (4 ounces each)
1/2 to 1 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese
1/4 cup prepared creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 tomato slices
8 bacon strips, cooked
Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning. In a large skillet, cook chicken over medium heat in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Yield: 4 servings.
Recipe courtesy of Taste of Home
1/2 to 1 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese
1/4 cup prepared creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 tomato slices
8 bacon strips, cooked
Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning. In a large skillet, cook chicken over medium heat in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Yield: 4 servings.
Recipe courtesy of Taste of Home
Chicken Broccoli Casserole
3 cups broccoli florets
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon curry powder
1 cup cubed fresh bread
2 tablespoons butter, melted
In a covered saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11-in. x 7-in. baking dish; set aside.
Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Yield: 6 servings.
Recipe courtesy of Taste of Home
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon curry powder
1 cup cubed fresh bread
2 tablespoons butter, melted
In a covered saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11-in. x 7-in. baking dish; set aside.
Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Yield: 6 servings.
Recipe courtesy of Taste of Home
Seafood Fettucine
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1 package (8 ounces) fettuccine, cooked and drained
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
Minced fresh parsley, optional
In a large saucepan, saute shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Sprinkle with parsley if desired.
Yield: 4 servings.
Note: Scallops or crab may be substituted for half of the shrimp.
Recipe courtesy of Taste of Home
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1 package (8 ounces) fettuccine, cooked and drained
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
Minced fresh parsley, optional
In a large saucepan, saute shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Sprinkle with parsley if desired.
Yield: 4 servings.
Note: Scallops or crab may be substituted for half of the shrimp.
Recipe courtesy of Taste of Home
Tuna Cheese Melts
1/2 cup sour cream
1/2 teaspoon garlic salt
8 slices rye or white bread
1 can (6 ounces) tuna, drained and flaked
2 tablespoons mayonnaise
4 slices process American cheese
4 tablespoons butter, divided
In a small bowl, combine sour cream and garlic salt; spread on one side of each slice of bread. In another small bowl, combine tuna and mayonnaise; spread on four slices of bread. Top with cheese and remaining bread; gently press together.
Melt 2 tablespoons butter in a large skillet over medium heat. Add two sandwiches; toast sandwiches until bread is lightly browned on both sides and cheese is melted. Repeat with remaining butter and sandwiches.
Yield: 4 servings
Recipe courtesy of Taste of Home
1/2 teaspoon garlic salt
8 slices rye or white bread
1 can (6 ounces) tuna, drained and flaked
2 tablespoons mayonnaise
4 slices process American cheese
4 tablespoons butter, divided
In a small bowl, combine sour cream and garlic salt; spread on one side of each slice of bread. In another small bowl, combine tuna and mayonnaise; spread on four slices of bread. Top with cheese and remaining bread; gently press together.
Melt 2 tablespoons butter in a large skillet over medium heat. Add two sandwiches; toast sandwiches until bread is lightly browned on both sides and cheese is melted. Repeat with remaining butter and sandwiches.
Yield: 4 servings
Recipe courtesy of Taste of Home
Easy Punch
4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 (46 fluid ounce) cans pineapple juice
3 cups white sugar
4 quarts water
2 liters ginger ale
In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.
2 (46 fluid ounce) cans pineapple juice
3 cups white sugar
4 quarts water
2 liters ginger ale
In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.
Cheese Ravioli with Three Pepper Topping
1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Cajun Chicken Lasagna
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
1-1/2 cups shredded mozzarella cheese
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
1-1/2 cups shredded mozzarella cheese
Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting.
Makes 12 servings.
Eggs Sonoma
1/3 cup seeded, chopped tomato
1 4-1/2-ounce can chopped green chili peppers, drained
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
6 eggs
1/4 teaspoon salt
Dash pepper
1 tablespoon margarine or butter
4 6- to 7-inch corn or flour tortillas
1 4-1/2-ounce can chopped green chili peppers, drained
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
6 eggs
1/4 teaspoon salt
Dash pepper
1 tablespoon margarine or butter
4 6- to 7-inch corn or flour tortillas
In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture.
In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, life and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.
Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.
Makes 4 servings.
Shrimp Creole
1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice.
Makes 4 servings
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice.
Makes 4 servings
Grape Salad
8 oz fat free cream cheese
8 oz fat free sour cream
1 teaspoon vanilla
1/2 cup Splenda Granular sweetener
1/2 cup Spenda Brown Sugar blend
1/2 cup crushed pecans
2 pounds green seedless grapes
2 pounds red seedless grapes
Mix cream cheese, sour cream, vanilla and both sugars together, blending until smooth. Add the pecans. Fold in the grapes.
Refrigerate until well chilled.
Recipe from my friend, Lesle
8 oz fat free sour cream
1 teaspoon vanilla
1/2 cup Splenda Granular sweetener
1/2 cup Spenda Brown Sugar blend
1/2 cup crushed pecans
2 pounds green seedless grapes
2 pounds red seedless grapes
Mix cream cheese, sour cream, vanilla and both sugars together, blending until smooth. Add the pecans. Fold in the grapes.
Refrigerate until well chilled.
Recipe from my friend, Lesle
Sausage Brunch Casserole
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees.
Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees.
Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
Sausage Egg Muffins
1/2 pound ground pork sausage
12 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean
12 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean
Salisbury Steak with Onion Gravy
1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.
In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.
Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.
Yield: 6 servings.
Recipe from Taste of Home's Budget Suppers
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.
In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.
Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.
Yield: 6 servings.
Recipe from Taste of Home's Budget Suppers
Chocolate Peanut Butter Squares
2 cups confectioners' sugar
3/4 cup creamy peanut butter
2/3 cup graham cracker crumbs
1/2 cup butter, melted
TOPPING:
2/3 cup semisweet chocolate chips
4-1/2 teaspoons creamy peanut butter
1/2 teaspoon butter
Line a 9-in. square pan with foil and butter the foil; set aside. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs and butter. Spread into prepared pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, left out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/2 pounds.
3/4 cup creamy peanut butter
2/3 cup graham cracker crumbs
1/2 cup butter, melted
TOPPING:
2/3 cup semisweet chocolate chips
4-1/2 teaspoons creamy peanut butter
1/2 teaspoon butter
Line a 9-in. square pan with foil and butter the foil; set aside. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs and butter. Spread into prepared pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, left out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/2 pounds.
Brownie Mallow Bars
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (10-1/2 ounces) miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal
Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
Yield: 2-1/2 dozen.
1 package (10-1/2 ounces) miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal
Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
Yield: 2-1/2 dozen.
Paul's Favorite Baked Beans
4 slices very lean bacon
1 28 oz can Pork and Beans, drained
1 small onion, diced
1/4 cup firmly packed brown sugar
1/4 cup molasses
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Cook bacon over medium high heat for 3-4 minutes. Stir together pork and beans and next six ingredients in a lightly greased 1 quart baking dish. Top with bacon.
Bake at 350 degrees for 45 minutes.
(Cover and bake at 300 degrees for 2 hours if you double the recipe)
Yield: 4-6 servings
Recipe courtesy of my good friend, Margie, who found it in the June 2001 issue of Southern Living
1 28 oz can Pork and Beans, drained
1 small onion, diced
1/4 cup firmly packed brown sugar
1/4 cup molasses
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Cook bacon over medium high heat for 3-4 minutes. Stir together pork and beans and next six ingredients in a lightly greased 1 quart baking dish. Top with bacon.
Bake at 350 degrees for 45 minutes.
(Cover and bake at 300 degrees for 2 hours if you double the recipe)
Yield: 4-6 servings
Recipe courtesy of my good friend, Margie, who found it in the June 2001 issue of Southern Living
Easy Chicken Enchiladas
3 cups (12 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Yield: 8 serving.
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Yield: 8 serving.
Pepper Shrimp Scampi
6 ounces uncooked angel hair pasta
1 small zucchini, quartered and sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
4 garlic cloves, minced
1-1/2 pounds uncooked medium shrimp, peeled and deveined*
1/4 cup reduced-fat butter, cubed
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender.
Add the shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings.
* I use frozen shrimp in this recipe. I thaw it and add it at the very end, cooking it only long enough to warm it up.
1 small zucchini, quartered and sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
4 garlic cloves, minced
1-1/2 pounds uncooked medium shrimp, peeled and deveined*
1/4 cup reduced-fat butter, cubed
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender.
Add the shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings.
* I use frozen shrimp in this recipe. I thaw it and add it at the very end, cooking it only long enough to warm it up.
Zucchini and Corn Saute
2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning
In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.
Yield: 10 servings.
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning
In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender.
Yield: 10 servings.
Steamed Broccoli and Squash
1 pound broccoli, cut into spears
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.
Yield: 4 servings.
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.
Yield: 4 servings.
Chicken Carbonara
2 packages McCormick Creamy Garlic Alfredo Sauce Mix
2 cups milk
6 tablespoons butter or margarine
1 pound bacon
1 package Tyson frozen grilled chicken breast strips
1 large onion, sliced
1 pound fresh sliced mushrooms
2 cups frozen peas
2 cups fresh or frozen broccoli
Spaghetti, linguine or fettucini noodles
Parmesan cheese, grated
Fry bacon; drain on paper towels. Crumble bacon into pieces. Set aside.
In a large skillet, add chicken breast strips, onion and mushrooms. Cook until chicken is thawed and onions and mushrooms are tender.
In a large dutch oven, cook pasta. Add peas and broccoli to pasta after about 3 minutes. Cook for 2-3 minutes more or until pasta is al dente. Drain pasta and vegetables. Return to pot. Add chicken mixture and crumbled bacon to pasta mixture.
While pasta is cooking, mix milk, butter and garlic alfredo sauce mix and cook according to directions on the package. Pour over pasta and chicken mixture. Add grated Parmesan cheese to taste.
2 cups milk
6 tablespoons butter or margarine
1 pound bacon
1 package Tyson frozen grilled chicken breast strips
1 large onion, sliced
1 pound fresh sliced mushrooms
2 cups frozen peas
2 cups fresh or frozen broccoli
Spaghetti, linguine or fettucini noodles
Parmesan cheese, grated
Fry bacon; drain on paper towels. Crumble bacon into pieces. Set aside.
In a large skillet, add chicken breast strips, onion and mushrooms. Cook until chicken is thawed and onions and mushrooms are tender.
In a large dutch oven, cook pasta. Add peas and broccoli to pasta after about 3 minutes. Cook for 2-3 minutes more or until pasta is al dente. Drain pasta and vegetables. Return to pot. Add chicken mixture and crumbled bacon to pasta mixture.
While pasta is cooking, mix milk, butter and garlic alfredo sauce mix and cook according to directions on the package. Pour over pasta and chicken mixture. Add grated Parmesan cheese to taste.
Libby's Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Libby's Pumpkin Roll
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
Preheat oven to 375°F. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
FOR CAKE:
Preheat oven to 375°F. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Helen's Banana Pudding
1 bunch bananas
1 box Vanilla wafers
2 small boxes of vanilla instant pudding
3 cups cold milk
8 oz. Sour cream
12-16 oz. Cool-Whip
In a large bowl mix pudding with milk. Add sour cream and cool whip. Stir until well blended.
Layer 3 quart dish with vanilla wafers. Place sliced bananas on top of wafers. Top with half of the pudding mixture. Repeat with vanilla wafers and bananas. Top with remaining half of pudding mixture. Let chill for an hour before serving.
Courtesy of my friend, Helen
1 box Vanilla wafers
2 small boxes of vanilla instant pudding
3 cups cold milk
8 oz. Sour cream
12-16 oz. Cool-Whip
In a large bowl mix pudding with milk. Add sour cream and cool whip. Stir until well blended.
Layer 3 quart dish with vanilla wafers. Place sliced bananas on top of wafers. Top with half of the pudding mixture. Repeat with vanilla wafers and bananas. Top with remaining half of pudding mixture. Let chill for an hour before serving.
Courtesy of my friend, Helen
Perfect Apple Pie
1 15-oz package refrigerated or frozen pie crust for two crust pie
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled Granny Smith or other cooking apples
Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix the rest of the ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled Granny Smith or other cooking apples
Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix the rest of the ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Fresh Strawberry Pie
9 inch pastry crust
1 1/2 quart strawberries
1 cup. sugar
3 tablespoons cornstarch
1/2 cup water
1 (3 oz) pkg. cream cheese, softened
1 carton Cool Whip
Place pastry crust in 9-inch pie plate. Bake at 375 degrees for 5-8 minutes or until lightly browned.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-qt. saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Beat cream cheese until smooth. Spread in pie shell. Fill shell with whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Top with Cool Whip. Refrigerate any remaining pie after serving.
1 1/2 quart strawberries
1 cup. sugar
3 tablespoons cornstarch
1/2 cup water
1 (3 oz) pkg. cream cheese, softened
1 carton Cool Whip
Place pastry crust in 9-inch pie plate. Bake at 375 degrees for 5-8 minutes or until lightly browned.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-qt. saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Beat cream cheese until smooth. Spread in pie shell. Fill shell with whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Top with Cool Whip. Refrigerate any remaining pie after serving.
New England Slow Cooker Baked Beans
4 slices bacon, chopped
3 cans (15 oz each) Great Northern beans, rinsed and drained
3/4 cup water
1 small onion, chopped
3 tablespoons firmly packed brown sugar
3 tablespoons Maple syrup
3 tablespoons unsulphured molasses
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 bay leaf
Cook bacon until almost cooked, but not crispy.
Combine bacon and all remaining ingredients in slow cooker. Cover and cook on LOW 6 to 8 hours or until onions are tender and mixture is thickened. Remove and discard bay leaf before serving.
3 cans (15 oz each) Great Northern beans, rinsed and drained
3/4 cup water
1 small onion, chopped
3 tablespoons firmly packed brown sugar
3 tablespoons Maple syrup
3 tablespoons unsulphured molasses
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 bay leaf
Cook bacon until almost cooked, but not crispy.
Combine bacon and all remaining ingredients in slow cooker. Cover and cook on LOW 6 to 8 hours or until onions are tender and mixture is thickened. Remove and discard bay leaf before serving.
Impossibly Easy Breakfast Casserole
24 oz. bulk pork sausage
1 cup green bell peppers, chopped
1/2 cup onions, chopped
3 cups frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
1 cup Bisquick
2 cup milk
1/4 teaspoon pepper
4 eggs
Heat oven to 400 degrees. Grease 13x9x2 baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
In a small bowl, mix Bisquick, milk, pepper and eggs until blended. Pour into baking dish over the sausage/potato mixture.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese on top and bake for 2 minutes or just until cheese is melted. Cool 5 minutes before serving.
1 cup green bell peppers, chopped
1/2 cup onions, chopped
3 cups frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
1 cup Bisquick
2 cup milk
1/4 teaspoon pepper
4 eggs
Heat oven to 400 degrees. Grease 13x9x2 baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
In a small bowl, mix Bisquick, milk, pepper and eggs until blended. Pour into baking dish over the sausage/potato mixture.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese on top and bake for 2 minutes or just until cheese is melted. Cool 5 minutes before serving.
Oven Baked Chicken Parmesan
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1 lb. 10 oz.) Ragu ® Old World Style ® Traditional Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 400̊.
Dip chicken in egg, then bread crumbs, coating well. In 13x 9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.
Pour pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
YIELD: 4 servings
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1 lb. 10 oz.) Ragu ® Old World Style ® Traditional Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 400̊.
Dip chicken in egg, then bread crumbs, coating well. In 13x 9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.
Pour pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
YIELD: 4 servings
Nestle Toll House Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheet.
Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool.
Yield: About 5 dozen cookies
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheet.
Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool.
Yield: About 5 dozen cookies
Barbecue Pork Sandwiches
1 pork shoulder roast (about 5 pounds), trimmed and cut into 1 inch cubes
2 medium onions, coarsely chopped
2 tablespoons chili powder
1/2 teaspoon salt, optional
1 1/2 cups water
1 cup ketchup
1/4 cup vinegar
Hamburger rolls, split
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving the liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.
Yield: 16 servings
2 medium onions, coarsely chopped
2 tablespoons chili powder
1/2 teaspoon salt, optional
1 1/2 cups water
1 cup ketchup
1/4 cup vinegar
Hamburger rolls, split
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving the liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.
Yield: 16 servings
Mouth Watering Meatballs
Sauce:
1 1/2 cups chopped onion
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
2 bay leaves
1 tablespoon dried oregano
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Meatballs:
8 slices white bread, crusts removed, cubed
1/3 cup water
4 eggs, lightly beaten
2 pounds ground beef or ground venison
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
Dash pepper
In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves; set sauce aside.
In a large bowl, toss bread cubes with water. Add eggs, beef, cheese, parsley, garlic, oregano, salt and pepper; mix well. Shape into 1 1/2 inch balls. Place on an ungreased shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes. Add to sauce. Simmer, uncovered, for 30-45 minutes.
Yield: 10-12 servings
These are delicious served on submarine rolls and topped with mozzarella cheese.
1 1/2 cups chopped onion
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
2 bay leaves
1 tablespoon dried oregano
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Meatballs:
8 slices white bread, crusts removed, cubed
1/3 cup water
4 eggs, lightly beaten
2 pounds ground beef or ground venison
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
Dash pepper
In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves; set sauce aside.
In a large bowl, toss bread cubes with water. Add eggs, beef, cheese, parsley, garlic, oregano, salt and pepper; mix well. Shape into 1 1/2 inch balls. Place on an ungreased shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes. Add to sauce. Simmer, uncovered, for 30-45 minutes.
Yield: 10-12 servings
These are delicious served on submarine rolls and topped with mozzarella cheese.
Spicy Cubed Steak
2-4 cubed steak patties (about 1 pound)
2 cloves garlic, crushed
1 medium green pepper, sliced
1 medium red pepper, sliced, optional
1 medium yellow pepper, sliced, optional
1 medium onion, sliced, optional
1/2 pound sliced mushrooms, optional
1 cup Great Value steak sauce
2 tablespoons soy sauce
Hot beef flavored noodles
Over medium heat, fry the steak and garlic until steak is slightly pink in the middle. Add peppers, onions, mushrooms, steak sauce and soy sauce. Cover and reduce heat; simmer for 5 minutes or until peppers are tender crisp. Serve steak and pepper mixture over hot noodles. Add more steak sauce if desired.
**This recipe can be adjusted to your personal tastes or to whatever steak and vegetables you have on hand.
2 cloves garlic, crushed
1 medium green pepper, sliced
1 medium red pepper, sliced, optional
1 medium yellow pepper, sliced, optional
1 medium onion, sliced, optional
1/2 pound sliced mushrooms, optional
1 cup Great Value steak sauce
2 tablespoons soy sauce
Hot beef flavored noodles
Over medium heat, fry the steak and garlic until steak is slightly pink in the middle. Add peppers, onions, mushrooms, steak sauce and soy sauce. Cover and reduce heat; simmer for 5 minutes or until peppers are tender crisp. Serve steak and pepper mixture over hot noodles. Add more steak sauce if desired.
**This recipe can be adjusted to your personal tastes or to whatever steak and vegetables you have on hand.
Quick Brunch Bake
1 pound pork sausage
1/4 cup chopped onion
2 1/2 cups frozen loose-pack hash brown potatoes
1 cup shredded Cheddar cheese (4 ounces)
1 cup Bisquick Original baking mix
1/4 teaspoon salt, if desired
1 3/4 cups milk
4 eggs
Heat oven to 400 degrees. Grease 8-inch square baking dish. Cook sausage and onion until sausage is fully cooked; drain.
Mix sausage, potatoes and cheese in baking dish.
Stir remaining ingredients in medium bowl, using fork, until blended; pour into baking dish.
Bake about 40 minutes or until knife inserted in center comes out clean.
Yield: 10 servings
1/4 cup chopped onion
2 1/2 cups frozen loose-pack hash brown potatoes
1 cup shredded Cheddar cheese (4 ounces)
1 cup Bisquick Original baking mix
1/4 teaspoon salt, if desired
1 3/4 cups milk
4 eggs
Heat oven to 400 degrees. Grease 8-inch square baking dish. Cook sausage and onion until sausage is fully cooked; drain.
Mix sausage, potatoes and cheese in baking dish.
Stir remaining ingredients in medium bowl, using fork, until blended; pour into baking dish.
Bake about 40 minutes or until knife inserted in center comes out clean.
Yield: 10 servings
Delta Supper with Cornbread Topping
1 pound Smoked Sausage, cut into 1-inch pieces
1 large onion, cut into thin wedges
2 large green peppers, cut into strips
3 tablespoons cooking oil, divided
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (16 ounces each) black-eyed peas, drained
1 cup self-rising corn meal*
1/4 teaspoon cayenne pepper (I like to use about 1/2 teaspoon)
2/3 cup milk
1 egg, beaten
Preheat oven to 400̊. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour into a greased 13-inx9-in baking dish. In a small bowl, combine corn meal, cayenne pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes or until golden brown.
Yield: 6-8 servings
1 large onion, cut into thin wedges
2 large green peppers, cut into strips
3 tablespoons cooking oil, divided
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (16 ounces each) black-eyed peas, drained
1 cup self-rising corn meal*
1/4 teaspoon cayenne pepper (I like to use about 1/2 teaspoon)
2/3 cup milk
1 egg, beaten
Preheat oven to 400̊. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour into a greased 13-inx9-in baking dish. In a small bowl, combine corn meal, cayenne pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes or until golden brown.
Yield: 6-8 servings
Quick Fruit Cobbler
1 cup flour
1 cup sugar
1 teaspoon baking powder
3/4 cup canned skimmed evaporated milk
1/4 teaspoon salt (optional)
1 package Butter Buds Mix (not diluted)
1 can of your choice fruit pie filling
2 teaspoons sugar mixed with 1 teaspoon ground cinnamon
Pour pie filling into a square casserole dish* that has been sprayed with a non-fat cooking spray. Mix together flour, sugar, baking powder, salt and evaporated milk**. Sprinkle Butter Buds on top of fruit. Pour batter mix on top of the fruit. Sprinkle cinnamon-sugar mixture on top of the batter. Bake at 350̊ F 35-40 minutes or until golden brown. Serve warm with non-fat frozen yogurt or Cool Whip.
* Use a 13x9 baking dish for thinner crust and to reduce baking time. Additional filling may be required.
**If the batter is too thick for your personal taste, thin with additional evaporated milk.
Courtesy of Butter Busters Cookbook
1 cup sugar
1 teaspoon baking powder
3/4 cup canned skimmed evaporated milk
1/4 teaspoon salt (optional)
1 package Butter Buds Mix (not diluted)
1 can of your choice fruit pie filling
2 teaspoons sugar mixed with 1 teaspoon ground cinnamon
Pour pie filling into a square casserole dish* that has been sprayed with a non-fat cooking spray. Mix together flour, sugar, baking powder, salt and evaporated milk**. Sprinkle Butter Buds on top of fruit. Pour batter mix on top of the fruit. Sprinkle cinnamon-sugar mixture on top of the batter. Bake at 350̊ F 35-40 minutes or until golden brown. Serve warm with non-fat frozen yogurt or Cool Whip.
* Use a 13x9 baking dish for thinner crust and to reduce baking time. Additional filling may be required.
**If the batter is too thick for your personal taste, thin with additional evaporated milk.
Courtesy of Butter Busters Cookbook
Mexican Dip
1 large can Frito Lay Bean Dip
1 tablespoon lemon juice
8 oz. sour cream
1/2 cup mayo
1 pouch of taco seasoning
1 1/2 cups shredded cheddar cheese
2 medium tomatoes, chopped
1 medium onion, chopped
1 small can sliced black olives
Tortilla chips
Spread one large can Frito-Lay Bean Dip on bottom of dish. Dribble 1 tablespoon lemon juice over dip. Mix 8 oz. sour cream, 1/2 cup mayo and taco seasoning mix and spread over bean dip and lemon juice. Sprinkle 1 1/2 cups of cheddar cheese over mixture. Spread chopped tomatoes and chopped onions onto top and garnish with one small can sliced or chopped black olives. Refrigerate overnight for better flavor. Serve with tortilla chips.
1 tablespoon lemon juice
8 oz. sour cream
1/2 cup mayo
1 pouch of taco seasoning
1 1/2 cups shredded cheddar cheese
2 medium tomatoes, chopped
1 medium onion, chopped
1 small can sliced black olives
Tortilla chips
Spread one large can Frito-Lay Bean Dip on bottom of dish. Dribble 1 tablespoon lemon juice over dip. Mix 8 oz. sour cream, 1/2 cup mayo and taco seasoning mix and spread over bean dip and lemon juice. Sprinkle 1 1/2 cups of cheddar cheese over mixture. Spread chopped tomatoes and chopped onions onto top and garnish with one small can sliced or chopped black olives. Refrigerate overnight for better flavor. Serve with tortilla chips.
Venison Vegetable Soup
1 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer for 3 hours or until meat is tender and soup is thickened. Adjust spices as necessary.
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer for 3 hours or until meat is tender and soup is thickened. Adjust spices as necessary.
Bon Bons
2 sticks of butter
1 cup smooth peanut butter
1 1/2 pounds confectioner's sugar
1/2 teaspoon vanilla
1 (12 oz) package semi-sweet chocolate chips
1/2 bar paraffin wax
Cream together butter, peanut butter, confectioner's sugar and vanilla. A small amount of milk can be added to make a smoother consistency. Shape into small balls and chill. Melt chocolate chips and paraffin wax in a double boiler or in microwave safe bowl. Dip peanut butter balls into chocolate mixture, using a slotted spoon or toothpicks. Place on wax paper to cool.
1 cup smooth peanut butter
1 1/2 pounds confectioner's sugar
1/2 teaspoon vanilla
1 (12 oz) package semi-sweet chocolate chips
1/2 bar paraffin wax
Cream together butter, peanut butter, confectioner's sugar and vanilla. A small amount of milk can be added to make a smoother consistency. Shape into small balls and chill. Melt chocolate chips and paraffin wax in a double boiler or in microwave safe bowl. Dip peanut butter balls into chocolate mixture, using a slotted spoon or toothpicks. Place on wax paper to cool.
Chocolate Butterscotch Cereal Bars
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal
1 cup (6 ounces) semi-sweet chocolate chips
1 cup (6 ounces) butterscotch flavored chips
Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into greased 13x9 inch baking dish.
Microwave chocolate and butterscotch chips in medium, microwave safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars.
Yield: 4 dozen bars
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal
1 cup (6 ounces) semi-sweet chocolate chips
1 cup (6 ounces) butterscotch flavored chips
Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into greased 13x9 inch baking dish.
Microwave chocolate and butterscotch chips in medium, microwave safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars.
Yield: 4 dozen bars
Fresh Peach Cobbler
6 cups fresh or frozen peeled, sliced peaches (about 6 medium)
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon lite salt (optional)
1/3 cup liquid Butter Buds
1/3 cup skim milk
1 Egg Beater, beaten
1/4 cup water
Heat oven to 350°.
In a 3 quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into 1.5 quart casserole that has been sprayed with a non-fat cooking spray.
Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over the hot filling.
Bake 30-35 minutes or until topping is light brown.
Serve with Cool Whip on top or non-fat frozen yogurt or ice cream.
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon cinnamon
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon lite salt (optional)
1/3 cup liquid Butter Buds
1/3 cup skim milk
1 Egg Beater, beaten
1/4 cup water
Heat oven to 350°.
In a 3 quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into 1.5 quart casserole that has been sprayed with a non-fat cooking spray.
Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over the hot filling.
Bake 30-35 minutes or until topping is light brown.
Serve with Cool Whip on top or non-fat frozen yogurt or ice cream.
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