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Pear & Goat Cheese Salad Ingredients: - 2 quarts spring salad mix - 2 pears medium, sliced - 4 ounces goat cheese crumbled - 1/2 cup chopped walnuts toasted - 2 green onions thinly sliced - 3/4 cup wish-bone raspberry hazelnut vinaigrette dressing Directions: - Arrange salad mix on serving platter. Top with pears, cheese, walnuts and green onions, then drizzle with Wish-Bone(R) Raspberry Hazelnut Vinaigrette Dressing.
Chocolate Raspberry Cheesecake Squares Ingredients: - 1 egg, beaten - 18 ounces fudge cake mix - 12 cup butter or 12 cup margarine, softened - 1 cup red raspberry preserves - 8 ounce package cream cheese, softened, I use low fat - 2 eggs - 1 lb confectioners' sugar - 1 tablespoon cocoa Directions: - Preheat oven to 350 degrees. - First layer: Beat ee, chocolate cake mix and softened butter until blended and crumbly. - Pat into a 9 x 13 pan. - Second Layer. - Heat raspberry preserves until warm. - Spoon over chocolate layer. - Third Layer:. - Beat cream cheese, eggs, confectioners sugar and cocoa together untill smooth and well blended. - Spoon over preserve layer,. - Bake at 350 degrees until firm 35-45 minutes. - Watch carefully so cake does not burn. - Cool and cut into 15 pieces. - Serve topped with whipped cream.
Long Beach Coleslaw Ingredients: - 2 tablespoons extra virgin olive oil - 12 red onion, thinly sliced - 2 tablespoons minced garlic - 12 small red cabbage head, trimmed and cut into 1/8 inch shreds - 1 tablespoon fresh ground black pepper, plus more as needed - 1 teaspoon fine sea salt - 1 cup red wine vinegar - 2 iceberg lettuce, heads trimmed and cut into 1-inch squares - 1 cup thick and chunky bleu cheese salad dressing (Marie's recommended) Directions: - In a medium skillet over medium high heat, combine the olive oil, onion, and garlic and cook for 2 minutes(do not brown). - Add the cabbage, pepper, salt and vinegar. - Mix thoroughly and cook for 3-5 minutes, until cabbage is tender. - Move to a bowl and chill until cool. - In a large salad bowl, toss the lettuce with the blue cheese dressing. - Drain the cabbage and lightly mix with the iceberg lettuce and dressing. - Add pepper to taste. - Serve immediately and enjoy!
Eggs In Baguette Ingredients: - 4 eggs (if a big loaf adding 1 or 2 more would work) - 3 tablespoons milk - 3 tablespoons parmesan cheese, grated (or your choice) - 3 tablespoons fresh parsley, chopped (if dry, use less. Or choose your own herbs) - 1 baguette - 3 -5 slices prosciutto (or ham or cooked bacon or sliced tomatoes etc) - salt - pepper Directions: - Preheat oven to 350°F. - Place baguette on a silpat lined sheet. - Cut a trough lengthwise in the baguette. Pull out the soft bread inside, no need to be precise -- you are just making room for everything else. - In a bowl whisk together eggs, milk, cheese, parsley, salt and pepper. - Add most of the soft bread after tearing to small pieces and mix. - Line the baguette with the prosciutto (or whatever you have chosen). - Pour the egg mixture the length of the baguette. - Bake for 15-25 minutes. You know it is done when the eggs are fluffy and firm. - Slice and enjoy. - You could make this in individual rolls.
Jam Cake Ingredients: - 1 stick butter - 1 Tbsp. shortening - 1 1/2 c. sugar - 3 eggs - 1 jar seedless blackberry jam - 1 tsp. cloves - 1 tsp. allspice - 1 tsp. cinnamon - 1 c. milk - 2 1/2 c. flour - 1 c. pecans Directions: - Cream together butter and shortening. Mix all ingredients together thoroughly. Bake at 350° for 20 minutes or longer. - Use 3 cake pans.
Banana Split Cake Ingredients: - 1 stick margarine - 2 c. graham cracker crumbs Directions: - Melt butter and mix with crumbs. - Spread in casserole dish.
Clinton Crustless Quiche Recipe HannahBanana Ingredients: - 1 onion sliced thinly - 2 cans artichoke hearts in water, drained and chopped - 1/2 tsp. salt - 1/4 tsp. black pepper - 6 eggs plus 6 egg whites - 1/4 cup milk (or cream) - 1-1/2 cups Gruyere cheese - 1 tomato, sliced - 3 tbsps. chopped chives Directions: - Grease a quiche pan or pie plate with olive oil. - Add in onions, artichoke hearts, salt, pepper and most of the cheese. - Mix together evenly. - Beat eggs with milk and pour over onion/artichoke mixture and top with sliced tomato. - Sprinkle with a little more cheese and the chives and bake at 375 degrees C until toothpick inserted in center comes out clean.
Lemon Buttercream Frosting Ingredients: - 12 cup butter, room temp - 3 cups confectioners' sugar - 4 -6 tablespoons half-and-half cream - 2 teaspoons lemon zest, finely grated - 1 teaspoon lemon extract - 2 tablespoons lemon juice, fresh Directions: - Cream butter on medium speed of an electric mixer for 1 to 2 minutes. - Add all other ingredients, except half and half. - Mix on medium speed, while slowly adding the cream until desired consistancy is reached. - Mix for 3 to 5 minutes on meduim. - This will set when chilled.
Macaroni-Cheese Salad Ingredients: - 12 oz. can chopped ham - 1 c. cubed sharp natural Cheddar cheese - 1/2 c. sliced celery - 1/3 c. chopped green pepper - 1/4 c. drained pickle relish - 2 Tbsp. chopped canned pimentos - 1/4 c. sliced green onion - 1/2 c. mayonnaise - 1 Tbsp. prepared mustard - 1/4 tsp. salt - 1 c. elbow macaroni, cooked, drained and cooled Directions: - Combine macaroni, ham, cheese, celery, green pepper, pickle relish, pimentos and onion in bowl. - Blend together mayonnaise, mustard and salt. - Add to macaroni mixture and toss.
Mussel Gratin With Roquefort Ingredients: - 2 tbsp butter - 3 None shallots, peeled, finely diced - 2 1/4 lb mussels, cleaned, beards removed - 1/2 cup dry white wine - 2 1/4 lb spinach - 1 pinch grated nutmeg - 1 cup creme fraiche - 3.5 oz Roquefort cheese - 2 oz Comte or Gruyere cheese, grated - 2 tbsp breadcrumbs Directions: - Preheat oven to 400°F. Grease 4 ramekins. - Melt 1 tbsp butter in a large pan. Saute 1/2 the shallots for 2 mins. Add mussels and wine. Cover and cook for 8 mins, until mussels open. Remove mussels from shells and distribute between ramekins. - Heat remaining butter in another large pan. Saute remaining shallots for 1-2 mins. Add spinach and cook for 3-4 mins, until wilted. Season and add nutmeg. Distribute over mussels. - Heat creme fraiche and Roquefort until cheese melts. Season. Pour over spinach and sprinkle with grated cheese and breadcrumbs. Bake for 15-20 mins. Serve hot.
Peanut Butter Playdough Ingredients: - 1 cup smooth peanut butter - 12 cup light corn syrup - 12 tablespoon vanilla extract - 1 14 cups powdered sugar Directions: - Mix peanut butter, corn syrup, and vanilla together by hand or in an upright electric mixer with paddle. - Gradually add powdered sugar. - Store covered at room temperature. - Use an ice cream scoop to serve. - (Stir again if needed.) - Decorate with cookies, candies, and pretzels.
Corn Souffle Ingredients: - 1 (14 1/2 ounce) can salt-free cream-style corn - 12 cup nonfat milk - 14 cup liquid egg substitute - 1 tablespoon corn oil margarine, melted - 1 tablespoon sugar - 1 tablespoon cornstarch - 12 teaspoon salt - 1 dash freshly ground black pepper - 3 large egg whites, beaten until stiff but not dry Directions: - Preheat the oven to 325 degrees F. - Spray a 2 1/2-quart baking dish with nonstick vegetable spray. - In a large bowl, combine all the ingredients except the egg whites. - Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes. - Allow it to rest 5 minutes before serving.
Salmon Salad a La Jacque Ingredients: - 1 (10 ounce) bag mixed salad greens - 8 ounces salmon fillets - 14 cup chopped dates - 2 tablespoons craisins - 2 tablespoons chopped walnuts - 2 tablespoons Miracle Whip or 2 tablespoons mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon vanilla yogurt or 1 tablespoon plain yogurt - 2 teaspoons Catalina dressing or 2 teaspoons French dressing Directions: - Cook Salmon according to package directions or personal preference. - Flake Salmon and set aside. - Place salad mix, chopped walnuts, chopped dates, and craisins in a large plastic bag. - In a seperate container, mix together the Miracle Whip, Dijon Mustard, Yogurt, and Catalina/French dressing. - Pour over salad and ingredinets in bag. - Shake or Mix until evenly coated and tossed well. - Serve with flaked Salmon on top.
Blue Cheese Dressing Ingredients: - 1 (5-ounce) can evaporated milk - 1 cup mayonnaise - 3 tablespoons lemon juice - 1 (4-ounce) package crumbled blue cheese Directions: - Whisk together first 3 ingredients in a small bowl until blended; stir in blue cheese. Chill at least 1 hour. Serve on mixed salad greens or as a vegetable dip.
Oranges In Wine Sauce Ingredients: - 8 oranges, peeled, sectioned, and seeded - 1 cup Burgundy or other dry red wine - 1 cup water - 3/4 cup sugar - 2 slices lemon, seeded - 3 whole cloves - 1/2 teaspoon ground cinnamon Directions: - Place orange sections in a medium mixing bowl; set aside. - Combine remaining ingredients in a small saucepan, stirring well. Bring to a boil; boil, stirring occasionally, until mixture is reduced by half. Remove and discard whole cloves. Pour hot sauce over reserved orange sections. Refrigerate until thoroughly chilled. Transfer to a serving bowl, and serve chilled.
Christmas Crab Dip Ingredients: - 3/4 cup mayonnaise - 1/4 cup hot ketchup - Worcestershire sauce (to taste) - Tabasco sauce - 1 tablespoon butter - 1 grated onion - 10 slices bacon - 2 cans crabmeat Directions: - Mix the ketchup, mayonnaise, Worcestershire sauce and Tabasco sauce (to taste). - Set aside. - Put the onions in a frying pan with the butter and fry slightly for 3 minutes till soft. - Then, mix with the other ingredients. - Fry the bacon in another frying pan, and crush it when toasted. - When everything is hot, mix the bacon with the sauce and the crumbled crab meat.
Mexican Cornbread Ingredients: - 1 c. cornmeal mix - 1 tsp. salt - 1/2 tsp. baking soda - 1 c. sweet milk - 1/2 c. salad oil (Wesson) - 2 eggs, beaten - 1 1/2 medium onion, chopped (1/2 to 1 c.) - 1 c. cream-style corn - 2 jalapeno peppers, chopped - 1/2 lb. grated Cheddar cheese Directions: - Mix together and cook at 350° for 45 minutes. - Make in a 10 x 13-inch pan.
Broiled Chicken Breasts(Heart Healthy) Ingredients: - 4 whole boneless, skinless chicken breasts, halved - 4 Tbsp. wine vinegar or lemon juice - 4 Tbsp. soy sauce - 4 Tbsp. oil - 3 cloves garlic, minced - 1 tsp. dried basil - fresh ground black pepper Directions: - Place chicken breasts in a bowl. - Combine remaining ingredients and pour over chicken. - Marinate at least 2 hours. - Place breasts on broiler pan and broil close to heat for 5 minutes on each side. Yield: - 8 servings.
Lemon Cream Cake Ingredients: - Pudding-recipe lemon cake mix - 2 (14 oz.) sweetened condensed milk - 2/3 c. lemon juice - 8 oz. whipped topping Directions: - Prepare and bake cake mix using the package directions for two eight inch cake pans. - Cool as directed. - Mix half the condensed milk and half the lemon juice in a bowl. - Spread between the cake layers. - Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl. - Spread over the top and side of the cake. - Chill until serving time.
Baby Backs Ingredients: - 1 each slab ribs - 1 tbsp montreal seasoning - 1 tsp all spice - 2 cup water - 2 cup sweet baby rays bbq sauce Directions: - heat oven to 325 - wash ribs ,use paper towel to remove skin from back of ribs - place on baking sheet pan,pour water over ribs coat with stk seas and all spice. - cover pan with plastic wrap then aluminum foil place in oven bake one and a half to two hours. - remove ribs from oven place ribs in another pan cover with ice to cool. - once cool place ribs on grill ,reheat to 155F cover with bbq sauce lightly char then remove and serve. - ribs can be saved for a few days if cooled to 41 degrees wrapped in plastic and placed in fridge which i highly recommend before u attempt to grill
Chocolate Pecan Pie V Ingredients: - 1 (9 inch) pie shell - 2 (1 ounce) squares unsweetened chocolate - 3 tablespoons butter - 3/4 cup white sugar - 1 cup light corn syrup - 3 eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1/2 cup frozen whipped topping, thawed Directions: - Preheat oven to 375 degrees F (190 degrees C). - In a double boiler melt chocolate and butter or margarine. - Combine sugar and corn syrup in a medium saucepan. Bring to a rapid boil and allow mixture to boil 2 minutes. Add chocolate mixture, stirring well. - Place eggs in a medium bowl. While whisking constantly, pour chocolate mixture over eggs. Whisk in vanilla extract, then stir in pecans. Pour mixture into pie shell. - Bake in preheated oven for 45 to 50 minutes. Cool before serving. Top each slice with a spoonful of whipped topping.
Reindeer Food Ingredients: - 3 cups Chex cereal, mix (try plain or cinnamon but any kind will do) - 12 cup semi-sweet chocolate chips - 14 cup peanut butter - 14 cup margarine - 18 cup pure vanilla extract - 12 cup powdered sugar Directions: - 1) Take out 2 Bowls and put the 3 cups of Chex Mix in the big bowl and set aside. - 2) Pour the chocolate chips, peanut butter, and margarine in the bowl and heat in the microwave on high for 1 minute. - 3) Pour in the vanilla. - 4) Pour the mixture in 1 bowl into the bowl of Chex Mix and mix. - 5) Get a large ziplock bag and pour in the powdered sugar and SHAKE! - 6) Put in the fridge till it hardens (about 5 minutes).
WW Turkey Sausage and Cranberry Sandwiches Ingredients: - 4 (4 ounce) Italian turkey sausage links - 2 (4 ounce) whole wheat hoagie rolls, halved, split and toasted - 12 cup whole berry cranberry sauce - 1 cup mixed baby greens Directions: - Remove sausage from casings and form 3 (1 /12-inch) meatballs from each link. - Spray large nonstick skillet with nonstick spray and set over medium-high heat. - Add meatballs and cook, turning often, until browned on all sides and cooked through, 8-10 minutes. - Meanwhile, spread cut sides of (toasted) rolls evenly with cranberry sauce. - Fill rolls evenly with greens and meatballs making 4 sandwiches.
Cherry Squares Ingredients: - 1 cup butter or 1 cup margarine - 1 1/2 cups sugar - 4 eggs - 1 teaspoon vanilla - 1 teaspoon almond extract - 2 cups flour - 1 (21 ounce) can cherry pie filling Directions: - Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking.
Cream Cheese Tea Sandwiches With Salad Burnet Ingredients: - 4 slices whole grain bread (can use whole grain crackers, if desired) - softened butter, for spreading - 1 tablespoon fresh salad burnet, leaves (read *Note) - 1/2 cup cream cheese, softened - salt, to taste - black pepper, to taste Directions: - Spread the butter on each slice of bread. - *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese. - In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well. - Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.
Easy Cream Cheese Frosting Ingredients: - 8 oz Cream cheese - 1 stick Unsalted butter, softened - 1 cup confectioners' sugar - 1 tsp Vanilla Directions: - Place cream cheese in a medium mixing bowl. - Using a rubber spatula, soften cream cheese. - Gradually add butter, and continue beating until smooth and well blended. - Sift in confectioners' sugar, and continue beating until smooth. - Add vanilla, and stir to combine.
Cheesy Potato Casserole Ingredients: - 2 lb. hash browns (frozen) - 1 tsp. salt - 1/2 c. chopped onion - 1 pt. sour cream - 1 c. crushed cornflakes cereal, mixed with 1/4 c. melted oleo - 4 Tbsp. oleo, melted - 1/4 tsp. pepper - 1 can cream of chicken soup (undiluted) - 2 c. grated Cheddar cheese Directions: - Combine potatoes and oleo in a large bowl. - Add salt, pepper, onion, soup, sour cream and cheese. - Stir thoroughly. - Pour into greased 9 x 13-inch casserole dish. - Cover with crushed cornflakes mixed with oleo. - Bake at 350° for 45 minutes.
Fresh Peach Pound Cake Ingredients: - 1 1/2 c. cooking oil - 2 c. sugar - 3 eggs - 2 tsp. vanilla - 3 c. self-rising flour - 2 c. diced (fresh or frozen) peaches - 1 c. chopped nuts - 1 c. coconut Directions: - Mix in order given. - Bake 1 hour at 350° in tube pan. - Cool 10 minutes in pan. - Cool completely on rack.
Blueberry Cake Ingredients: - 8 oz. cream cheese - 8 oz. Cool Whip - 3/4 c. powdered sugar - 1/2 c. sugar - 1 can blueberry pie filling - white cake mix Directions: - Bake cake as directed. - Bake 2 layers; cut in 1/2 to make 4 layers. - Mix cream cheese, Cool Whip and powdered sugar together to use as the first layer mix. - Mix sugar and blueberry filling together to use as the second layer. - Spread layer mixes on top of cake layers. - Mix the 2 leftover mixes together; spread on cake to cover.
Cherry Whip Ingredients: - 1 can sweetened condensed milk - 1/3 c. lemon juice - 3 (8 oz.) Cool Whip - 1 can cherry pie filling Directions: - Mix good condensed milk and lemon juice. - Add Cool Whip and pie filling. - Mix and chill.
Cabin Fever Soup Ingredients: - 1 pound hamburger (or turkey) - 2 cans minestrone soup - 2 cans ranch style beans - 1 can rotel Directions: - brown hamburger meat and salt & pepper to taste - Add in soups, beans, and ro*tel - Add 2 cans of water
Skor Truffle Ingredients: - 6 to 8 Skor bars (or Heath bars) - devil's food cake - 2 small instant chocolate puddings - 2 (8 oz.) Cool Whip Directions: - Bake cake. - Make puddings. - Freeze Skor bars. - Crumble with food processor or in a plastic bag and hammer. - Begin layering Skor bars, 1/2 crumbled cake, 1 pudding and 1 Cool Whip. - Repeat and top with Skor bars.
English Trifle Ingredients: - 3 pkg. ladyfingers - 1 jar raspberry preserves - 1 pkg. frozen raspberries with syrup, thawed - 1/2 pkg. frozen whole raspberries - 1 large pkg. instant vanilla pudding - 1 large container Cool Whip - slivered almonds for decoration Directions: - Mix - preserves, - frozen raspberries (thawed) and frozen whole raspberries (thawed) together. - Layer the ladyfingers in the - bowl with the raspberry mixture. - Continue layering until all ladyfingers and raspberry mixture has been used. - Mix the pudding according to the directions on the box. - Pour pudding over - the layers - and cover with Saran Wrap to prevent a skim from - forming and refrigerate. - Before serving, top with Cool Whip and sprinkle with almonds.
Watergate Salad Ingredients: - 1 box instant pistachio pudding mix - 1 large can crushed pineapple - 1 1/2 c. miniature marshmallows - 1 (9 oz.) container Cool Whip Directions: - Combine all ingredients well. - Refrigerate until cool and serve.
Birds Eye® Primavera Vegetable Risotto With Lemon & Pinenuts Ingredients: - 1 bag (10 oz) Birds Eye(R) Primavera Vegetable Risotto, cooked according to package directions - 2 tablespoons crumbled feta cheese - 1/2 teaspoon lemon zest - 1 tablespoon pinenuts Directions: - Pour prepared risotto in a bowl. - Stir in feta, lemon zest and pinenuts. - Season with salt and pepper, if desired. - Serving Suggestion: Serve with baked crumb topped tilapia and Birds Eye(R) French Cut Green Beans.
My Favorite Lemonade Ingredients: - Juice of 6 lemons (about 1 cup) - 3/4 c. sugar - 4 c. cold water Directions: - In large glass jar, combine lemon juice and sugar; stir to dissolve. - Add water and blend well. - Pour over ice and add sliced lemons to serve.
Neiman-Marcus Dip Ingredients: - 4 c. Cheddar cheese, shredded - 12 strips bacon, crisply fried and crumbled - 1 bunch green onions, chopped - 1 c. pecans, chopped - 1 tsp. Lawry's seasoning salt - 1 Tbsp. Lawry's seasoning pepper - 3 c. mayonnaise Directions: - Mix all ingredients together. Chill overnight.
Self Saucing Chocolate Pudding Ingredients: - 125g of butter, cut into pieces, - 3/4 cup of castor sugar - 2 eggs, - 1 tsp of vanilla essence, - 1 1/4 cups of s.r. flour - 2 teaspoons of coffee powder, - 2 tablespoons of milk - 125g of chocolate, melted - 2/3 cup of brown sugar, - 1 tablespoon of cocoa, - 1 cup of boiling water. Directions: - Preheat oven to 180 degrees. - Cream the butter and sugar together and beat until light and fluffy. Add eggs one at a time, beating well after each addition, beat in vanilla essence. - Sift the flour and coffee powder together and fold into creamed mixture alternately with milk. - Stir in chocolate and pour into a 6 cup casserole dish.Combine sugar and cocoa together in a jug, add water , stirring until sugar has melted and mixture is well combined. - Pour this mixture over the pudding, bake for 50-55 minutes or until firm.
Chocolate Almond Scones Ingredients: - 2 14 cups original Bisquick baking mix - 12 cup sugar - 14 cup baking cocoa - 12 cup plain low-fat yogurt or 12 cup low-fat buttermilk - 1 teaspoon almond extract - 1 egg Directions: - Heat oven to 425 degrees F. - Mix Bisquick, sugar and cocoa in medium bowl. - Stir in yogurt, almond extract and egg until soft dough forms. - Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. - Shape into ball; knead 10 times. - Place dough on ungreased cookie sheet; pat into 8-inch circle. - Brush with additional yogurt if desired. - Cut into 8 wedges with floured knife, but do not separate. - Bake about 12 minutes or until set. - Carefully separate wedges. - Serve warm.
The Capitol Cherry Fizz Recipe thebubblygirl Ingredients: - 1/2 ounce Cherry Heering liqueur - 1/2 ounce cognac - 4 ounces brut champagne or sparkling wine, chilled - brandy-soaked or Italian marasca cherry, for garnish Directions: - Add the Cherry Heering liqueur and cognac to a champagne flute. - Top with the chilled brut sparkling wine or champagne. - Drop a brandy soaked or Italian marasca cherry in the glass and serve.
Chicken Or Tuna Noodle Casserole Recipe Ingredients: - 3 c. barely cooked macaroni (elbow, shell) - 1 c. lowfat milk - 1/2 can cheddar cheese soup - 1 pkg. frzn green peas - 1 can tuna, chicken, turkey or possibly ham - 1 can French fried onion rings Directions: - Mix all ingredients except the 1/2 can soup, 1 can French fried onions. - Pour into 2 qt casserole. - Bake 20 to 25 min at 350 degrees, covered. - Remove from oven. - Pour the 1/2 cheese soup over top. - Place fried onion on top. - Bake uncovered for 5 min or possibly so.
Quiche Cups to Go Ingredients: - 1.5 (16 ounce) packages Egg Beaters egg substitute - 2 (10 ounce) packages frozen spinach, thawed and excess moisture squeezed out - 1 12 cups shredded reduced-fat cheese (I like cheddar) - 12 cup diced green pepper (can use frozen) - 12 cup diced onion (can use frozen) - 12 cup canned mushroom pieces - 6 drops hot pepper sauce (optional, I prefer tabasco) (optional) - 12 cup bacon bits (optional) Directions: - Preheat oven to 350 degrees. - Spray PAM in two 12-cup muffin pans. - Combine ingredients, mix well. - Divide evenly between cups. - Bake for 20 minutes, until knife inserted in the center comes out clean.
Spinach Salad Ingredients: - 1 pkg. fresh spinach - 1 can sliced water chestnuts - green onions, sliced - 4 hard-boiled eggs, boiled - 1/4 lb. fried crisp bacon, crumbled - 1 tsp. salt - 3/4 c. sugar - 1/4 c. vinegar - 1/4 c. oil - 1/3 c. ketchup - 1 tsp. Worcestershire sauce Directions: - Drain water chestnuts and combine all ingredients in a large bowl. - Serve with dressing below after mixing ingredients:
Spicy Juniper Mayonnaise Ingredients: - 2 1/2 tablespoons fresh or dried juniper berries - 2 tablespoons water - 1/2 cup fresh lemon juice - 1 (2-ounce) bottle green hot sauce* - 2 tablespoons capers, drained - 2 garlic cloves, crushed - 2/3 cup egg substitute - 2 cups olive oil Directions: - Cook juniper berries in a small skillet on high heat for 2 minutes. Crush berries with the back of a spoon. Add water and lemon juice; bring to a boil. Cook 5 minutes or until mixture is reduced by half. Strain mixture, discarding solids. - In a food processor or blender, process lemon-juniper mixture, hot sauce, and next 3 ingredients until smooth, stopping to scrape down sides. With processor or blender running, add oil in a slow steady stream, blending until thickened. - *In testing, we used green Tabasco sauce.
Corn Vegetable Casserole Ingredients: - 1 (10 3/4 oz.) can Campbell's corn soup - 1/2 c. milk - 1 lb. bag frozen broccoli, carrots and cauliflower - 8 oz. shredded Cheddar cheese Directions: - Cook veggies in water until tender; salt to taste. - Add milk to corn soup and heat to a boil. - In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.
24 Hour Salad Ingredients: - 1 head lettuce - 1 c. chopped onion - 1 c. chopped celery - 1 c. chopped pepper (optional) - 1 pkg. frozen peas or 1 medium can peas, drained - 1 pt.jar Hellmann's mayonnaise - 8 oz. pkg. shredded Cheddar cheese - 1 jar bacon bits Directions: - Chop lettuce; put in bottom of oblong dish preferrably Tupperware container. - Chop celery and onion together; spread over the lettuce. - Pour peas over celery and onion. - Spread mayonnaise over peas. - Spread grated cheese over mayonnaise. - Sprinkle bacon bits on top. - Let stand in refrigerator 24 hours before serving.
Million Dollar Cookies Ingredients: - 1 c. Crisco - 1/2 c. white sugar - 1/2 c. brown sugar - 1/4 tsp. soda - 2 c. flour - 1 egg - 1 tsp. vanilla - 1/2 c. nuts Directions: - Cream Crisco and sugar until fluffy. - Add egg, vanilla and salt. - Put dry ingredients with flour; beat in good with the sugar mixture. - Add nuts with the flour. - Make into small balls and roll in white sugar; roll flat with bottom of glass that's dipped in sugar. - Cook in greased cookie pan at 350° for 10 to 12 minutes.
White Bean Soup Ingredients: - 1 can (16 oz.) navy beans, undrained - 1 can (15 oz.) Great Northern beans, undrained - 1 c. water - 1/4 c. chopped onion - 1 carrot, diced - 1/4 c. butter or margarine, melted - 1 can (6 1/4 oz.) chunk ham, drained and flaked Directions: - Combine first 2 ingredients in a large saucepan; mash slightly with a potato masher. - Stir in water and cook over low heat until thoroughly heated. - Saute onion and carrot in butter until onion is tender. - Add sauteed vegetables and ham to bean mixture. - Cook over low heat 10 minutes, stirring occasionally. - Yields 1 quart.
Soft Molasses Cookies Ingredients: - 1 c. sugar - 1 c. molasses - 1 c. shortening - 3 eggs - 1 c. sour cream - 1 tsp. baking soda - 4 c. flour - 1 tsp. ginger - 1 tsp. cinnamon - 1 tsp. salt - 1/2 tsp. cloves Directions: - Mix together sour cream and baking soda. - Sift together last 5 ingredients. - Mix all ingredients and drop onto greased cookie sheet. - Bake at 375° for 10 to 12 minutes.
Unbaked Chocolate Bars Ingredients: - 1 c. butter - 1 c. peanut butter - 2 c. chocolate chips - 2 c. butterscotch chips - 2 c. small marshmallows - 2 chopped walnuts Directions: - Melt butter, peanut butter and chips; cool slightly. - Add marshmallows and nuts. - Put in buttered 9 x 13-inch pan. - Cool and cut.
Hearty Bean Soup Ingredients: - 3 c. dry navy beans - 1 can (16 oz.) tomatoes, chopped - 1 large onion, chopped - 1 ham hock or 1 1/2 c. diced cooked ham - 2 c. chicken broth (in can) - 2 1/2 c. water - salt and pepper to taste Directions: - Combine all ingredients and bring to boil. - Reduce heat and simmer until beans are tender. - Add more chicken broth and water if needed.
Fresh Cabbage Soup Ingredients: - 1 medium onion, sliced thin - 2 tablespoons olive oil - 6 cups chicken broth - 1/2 small green cabbage, shredded very fine - salt and pepper - 1 teaspoon minced fresh thyme - 3 medium potatoes, chopped Directions: - In a large saucepan over med. Heat, saute onion in oil until translucent, about 3 min,. - Add broth and potatoes. Bring to boiling; cover, reduce heat, and simmer until potatoes are tender, about 15 minute - Puree in a blender; 2 cups at a time. - Return to pan, bring to a boil, add cabbage and cook 3 minute uncovered. - Add salt and pepper. - To serve; Ladle into soup bowls and garnish with thyme.
Interstate 45 Cream Cheese Cake Ingredients: - 1/2 c. butter, melted - 1 egg, beaten - 1 box yellow cake mix - 1 ( 8oz.) pkg. cream cheese, softened - 1 tsp. vanilla - 2 eggs, beaten - 1 c. brown sugar - 1 c. powdered sugar - pinch of salt Directions: - Combine melted butter, 1 egg and cake mix. - Spread in a 9 x 13-inch pan.
Steakhouse-Style Grilled Steak Ingredients: - 2 teaspoons brown sugar - 2 teaspoons garlic powder - 2 teaspoons onion powder - 1 teaspoon fresh coarse ground black pepper - 4 (6 ounce) beef tenderloin steaks - 1 tablespoon vegetable oil Directions: - Preheat grill to medium-high heat. - Mix brown sugar and seasonings. - Brush steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure. - Grill 6 to 8 minutes on each side or until cooked through. - Grill assorted vegetables along with the steak. Then, add a crisp mixed green salad for a balanced meal. - These steaks are great with the new Cracked Pepper A.1. sauce.
Zucchini Puffs * Ingredients: - 1/2 c. grated Cheddar cheese - 2 c. grated zucchini - 3 Tbsp. grated onion - 3 1/2 Tbsp. flour or matzo meal * - 1/2 c. bread crumbs or matzo meal* - 1/2 tsp. salt, parsley, basil and pepper - 2 eggs or egg substitute - 1/4 c. oil Directions: - *If making for pesach, substitute matzo products to achieve desired consistency.
Grilled Fish With Honey Ginger Marinade Ingredients: - 1 tablespoon honey - 1 tablespoon cider vinegar (or white wine vinegar) - 1 inch ginger, grated - 2 teaspoons canola oil - 2 fish fillets (about 2/3 lb. total weight) Directions: - Combine all marinate ingredients in a ziplock plastic bag. - Gently swish to mix. - Add fish fillets; refrigerate, turning bag once or twice, about an hour. - Prepare grill: use cooking spray to coat grill. - Remove fillets from marinate and grill to desired doneness- try 3 minutes for the first side, flip (add salt& pepper on the cooked side) and continue cooking until fish reaches desired doneness. - Wintertime cooking: omit canola oil from marinate. - Spray saute pan with cooking spray, heat to medium high and add canola oil to pan. - Saute fillets over medium high heat (you'll need a splatter screen!).
Sweet Potato Cobbler Pie Ingredients: - 1 pkg. pie shells (deep dish) - 1 1/4 sticks pure butter - 1 c. liquid (mix juice of your choice with 1/2 water) - 1/2 tsp. cinnamon - 1 Tbsp. nutmeg - 5 medium to large potatoes - 2 1/4 c. sugar - 1/2 tsp. orange rind - 1 Tbsp. vanilla flavoring Directions: - Boil potatoes; peel and slice in even slices. - Prebake one shell; set aside. - Sprinkle the 1/4 cup sugar and spread 1/4 stick butter over while hot. - Using a deep dish pie pan, spread half of the potatoes and liquid on the bottom, 1/2 of the sugar, butter and all spices. - Place the baked pie shell on top of this layer. Repeat the same process with the remaining ingredients. - Place the unbaked pie shell on top of this layer. - Bake in preheated 350° oven until top is golden brown.
Cheddar Potato Soup Ingredients: - 1/3 cup chopped onion - 1/3 cup chopped celery - 2 tablespoons butter - 4 cups diced peeled potatoes - 3 cups chicken broth - 8 ounces shredded cheddar cheese - 2 cups milk - 1/4 teaspoon pepper - 1 dash paprika - seasoned croutons, for garnish (optional) - minced parsley (to garnish) (optional) Directions: - In a large saucepan, saute' onion and celery in butter until tender. - Add potatoes and broth; bring to a boil. - Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. - Puree in small batches in a blender until smooth; return to the pan. - (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika. - Cook and stir over low heat until the cheese is melted. - Garnish with parsley and croutons, if desired.
Zesty Chicken Marinade Ingredients: - 1/2 cup lemon juice - 1/3 cup Tabasco jalapeno sauce - 2 lbs chicken breasts Directions: - Combine liquid ingredients in 1 gallon size food storage bag to create the marinade. Mix well. - Place chicken breasts in bag and seal. Marinate in fridge for at least 2 hours. Drain chicken and discard marinade. - Grill, bake, broil or saute chicken as desired.
Grandma'S Split Pea Soup Ingredients: - 2 cups dried split peas - 3 carrots, finely chopped - 1/2 onion, finely chopped - 1/2 teaspoon minced garlic - 1 lb ham steak, diced to bite size pieces - salt and pepper - 1 (12 ounce) can evaporated milk Directions: - Add all ingredients except for the milk to soup pan and cover with water. - Simmer 4 hours covered, adding more water as needed or until the peas break up. - after the peas break up, remove lid and let excess water steam off until you have a thick paste. - Add evaporated milk and serve.
Green Bean Pilaf Ingredients: - 1 large yellow onion - 2 Tbsp. butter or margarine - 10 medium fresh mushrooms - 1/4 tsp. dried tarragon - 1/2 c. long grain rice - 1 1/4 c. chicken broth - 3/4 lb. green beans - salt to taste - pepper to taste Directions: - Finely chop onion. - Melt butter in a pan. - Add onion. - Cook until translucent, stirring as needed. - Meanwhile, chop mushrooms. Add to onions. - Add tarragon and rice. - Cook over low heat, stirring constantly about 3 minutes. - Trim, wash and cut green beans into 1-inch pieces. - Cook in water with a little salt for about 6 minutes until tender-crisp. - Drain well. - Gently fold green beans into rice. - Season to taste. - Heat and serve.
Holiday Fruitcake Ingredients: - 2 1/2 c. sifted flour - 1 tsp. soda - 2 eggs, slightly beaten - 1 (28 oz.) can mincemeat (rum and brandy flavor) - 1 c. chopped nuts - 1 lb. candied cherries - 1 lb. mixed fruit and peel - 1 1/3 c. Eagle Brand condensed milk (15 oz.) Directions: - Butter pan and line with waxed paper and butter again. - Sift flour and soda. - Combine eggs, mincemeat, condensed milk, fruit and nuts. - Fold in dry ingredients. - Pour into loaf pan. - Bake at 300° for 2 hours.
Oven-Caramelized Onions Ingredients: - 2 medium red onions - 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock - 2 tablespoons balsamic vinegar - 4 sprigs rosemary (or both) or 4 sprigs thyme (or both) - salt and pepper Directions: - Preheat oven to 400 degrees. - Remove papery skin from onions. Slice onions in quarters from top to bottom so each quarter includes some of the core to hold it together. - Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.
Rabbit(Zajac Pieczony) Ingredients: - rabbit - flour (for dredging) - 4 Tbsp. butter - 1 onion, chopped - 1 c. mushrooms, chopped - 1 clove garlic - 3 pinches dry thyme - 3 bay leaves - 2/3 c. meat stock - 2/3 c. tart white wine - salt and pepper to taste Directions: - Cut rabbit in desired pieces. Dredge with flour and brown in butter. - Add rest of ingredients. Bake in a 350° oven until tender.
Beet And Feta Salad Ingredients: - 1 (14 ounce) can sliced beets - 1/2 cup finely chopped celery - 2 2 cups mixed salad greens or 2 cups spinach leaves - 2 ounces crumbled feta cheese - 1/4 cup oil and vinegar vinaigrette Directions: - In a salad bowl, combine beets, celery and dressing. Cover and refrigerate for at least 1 hour. - Add torn lettuce and toss well. Sprinkle feta over top and serve immediately.
Vidalia Onion Complete Casserole Ingredients: - 3 Vidalia onions, sliced - 4 potatoes, sliced - 1/4 lb. boneless chicken breast, cut into strips - 1 can cream of onion soup - 1/2 stick margarine, melted - salt and pepper to taste Directions: - Preheat oven to 350°. - In a large casserole pan, make alternating layers (2 each) of onions, potatoes and chicken. - Mix together soup and margarine and spread evenly over the top of the casserole. - Cover and bake 1 hour. - Serves 4 to 6.
Easy Peach Crisp (Dairy Free Option) Ingredients: - 5 -6 cups peaches - 2/3 cup oatmeal - 2/3 cup flour - 1/2 cup margarine (Fleischmann's Unsalted is DF) - 1 teaspoon cinnamon - 1/4 teaspoon nutmeg Directions: - Peel and slice peaches into a 9" square or round pan. You can also use canned or frozen, thawed peach slices. - Combine oatmeal, flour, margarine, cinnamon and nutmeg with a pastry blender or fork. - Crumble over peaches. - Bake at 375 degrees Fahrenheit for 30 to 40 minutes. - Serve with vanilla ice cream (or a dairy-free version). - ENJOY!
Sweet Potato Casserole Ingredients: - 3 cups mashed sweet potatoes - 2 lightly beaten eggs - 1/3 stick melted margarine - 1 tsp vanilla - 1 cup sugar - 1/2 tsp salt - 1/2 cup milk - 1/3 stick margarine - 1 cup brown sugar - 1/3 cup self-rising flour - 1 cup chopped nuts Directions: - Mix first 7 ingredients together and pour into greased baking dish. - Melt last 1/3 stick of margarine and last three ingredients to make topping. - Sprinkle over sweet potato mixture. - Bake in 400 degree oven for 35 minutes.
Quick and Easy Pork Chops Ingredients: - 1 (1 ounce) envelope Lipton Onion Soup Mix - 13 cup Italian seasoned breadcrumbs - 4 pork chops, 1 inch thick - 1 egg, well beaten Directions: - In a bowl combine soup mix and bread crumbs. - Dip pork chops in egg, then in bread crumb mixture, coating evenly. - On a baking sheet, bake uncovered at 400 degrees for 20 minutes or until fully cooked.
Sweet chicken with rice. Ingredients: - 1/2 cup soy sauce - 1/2 cup kikkoman sweet and sour sauce - 1 tsp garlic minced - 1/2 tsp garlic salt Directions: - Cut chicken into cube-sized shapes, and trim fat. - Heat pan with any kind of oil (i chose olive oil), do the water test to check if it's hot enough. - Carefully place chicken in pan, careful not to get burnt. - Pour in 1/2cup sweet and sour sauce, garlic, garlic salt and soy sauce. - Toss chicken in mixture to coat it evenly. - Heat to boiling and let chicken simmer, cover chicken and toss occasionally. - Check to make sure chicken is thoroughly cooked before tossing one last time. - I used the boil in a bag rice for the rest. - It only takes 10 minutes.
Pecan Pie Ingredients: - 2 eggs, beaten with beater - 1/2 c. sugar - 1/4 c. butter, melted - 3/4 c. dark Karo syrup - 1/2 tsp. salt - 1/4 tsp. cinnamon - 1/4 tsp. cloves - 1/4 tsp. nutmeg - 1 c. pecans, chopped Directions: - Pour in 8-inch crust and bake 40 to 50 minutes at 350° until set. - Serve cold or warm.
Quick Great Guacamole Recipe Ingredients: - 2 large avocados - 1 12 tablespoons lemon juice - 1 tablespoon garlic powder (garlic salt) - 14 cup onion (can put less if not big on onion's) - 1 dash jalapeno hot sauce - 1 medium tomatoes Directions: - Smush the avocados and put into serving bowl. - Add chopped onions and diced tomatoes. - Pour the garlic powder, lemon juice, and the hot sauce. - Mix it all together and grab a chip and enjoy.
Cheese Sauce Ingredients: - 2 Tbsp. margarine - 1/4 c. flour - 1/2 tsp. salt - 2 c. milk - 1/2 tsp. prepared mustard - 1 1/2 c. cut up cheese Directions: - Melt margarine in a pan. - Mix in flour and salt. Add milk slowly, stirring until smooth. Cook and stir until sauce thickens. Add mustard and cheese. Stir over low heat until cheese melts. Makes 2 2/3 cups sauce.
Corn Flakes Peanut Butter Squares Ingredients: - 6 c. corn flakes - 1 c. sugar - 1 c. corn syrup - 1 c. peanut butter Directions: - Bring last 3 ingredients to boil. Pour over corn flakes. Stir. Press into greased 13 x 9 x 2-inch greased pan. Cool. Cut in squares.
Black Beans Ingredients: - 1/2 lb. bacon - 1 clove garlic - 1/2 c. chicken stock - 2 c. corn kernels - 1 medium onion - 2 (15 oz.) cans black beans - 1 Tbsp. distilled white vinegar - 1 c. shredded Monterey Jack cheese Directions: - Coarsely chop bacon, onion and garlic. - In a 12-inch frying pan, over medium heat, stir bacon, onion and garlic until bacon is crisp, 8 to 10 minutes. - Drain and discard fat. - Drain black beans. - Add beans, chicken stock and vinegar to pan. - Coarsely mash beans with spoon; if made ahead, cover and chill up to one day. - Spoon black beans into an ovenproof dish. - Top beans with corn kernels, then cover with Monterey Jack cheese. - Bake, uncovered, at 400° until hot in the center, about 10 minutes. - Mm mm good. - Gotta try it!
Lo Mein Ingredients: - 1 (8 oz.) pkg. spaghetti noodles - 3 c. vegetables (fresh or frozen)* - 2 chicken bouillon cubes - garlic powder - ginger - soy sauce Directions: - *Whatever you like: - Carrots, celery, scallions, green peppers, cabbage, mushrooms, peas, green beans, onions, zucchini, etc.
Orange Sherbet Ingredients: - 1 can Eagle Brand milk - 1 (8 oz.) can crushed pineapple with juice - orange carbonated drink (to fill ice cream freezer) Directions: - Mix and make as you do homemade ice cream. - Yield: - 4 quarts.
Hot Ham and Cheese Sammies Ingredients: - 4 whole Grain Mini Ciabatta Loaves - 8 slices Honey Ham, Or More If Desired - 4 slices Brick Or White Cheddar Cheese Directions: - Slice the mini ciabatta laves horizontally, leaving one edge still intact. - Fill with a few slices of honey ham and top with a slice of brick cheese. - Wrap in foil and place in a preheated 350 degrees F oven for 15 minutes or until hot and the cheese has melted.
Forgotten Cookies Ingredients: - 3 egg whites - 2/3 c. sugar - 1 tsp. vanilla - pinch of salt - 1 c. chocolate chips - 1 c. pecans Directions: - Preheat oven to 350°. - Beat egg whites until stiff. - Add sugar slowly and continue to beat until thick and glazed. - Add salt and vanilla. - Fold in chocolate chips and nuts slowly. - Drop batter by teaspoonful on cookie sheet. - Put cookies in oven and close door. Turn off the heat and leave overnight.
Crock-Pot No-Bean Chili Ingredients: - 1/4 c. olive oil - 3 1/2 lb. boneless beef chuck or round, trimmed and cut in pieces - 2 large onions - 2 medium green peppers - 2 fresh jalapeno peppers - 1/3 c. chili powder - 1 Tbsp. dried oregano - 2 tsp. cumin - 1 tsp. salt - 1 c. beer - 3 Tbsp. cornmeal Directions: - Heat 2 tablespoons oil and saute beef. - Saute onions, green peppers, jalapeno peppers and chili powder; add seasonings and stir. - Remove from pan and add beer; pour in crock-pot with meat. Cover and cook 6 to 7 hours on medium-low. - Skim fat, thicken by adding cornmeal. - Cook additional 15 minutes uncovered. - Makes 6 to 8 servings.
4 Layered Dessert Ingredients: - 1 stick oleo - 1 c. flour - 1/2 c. chopped nuts Directions: - Mix well and pat in pan. - Bake at 350° for 10 to 15 minutes; cool.
Tasti Epi Import 77 Ingredients: - 1 garlic clove, halved - 11/2 tablespoons extra-virgin olive oil - 5 oz baby arugula (7 cups packed) - 6 large eggs - 1/2 teaspoon salt - 1/4 teaspoon black pepper Directions: - 1 garlic clove, halved - 11/2 tablespoons extra-virgin olive oil - 5 oz baby arugula (7 cups packed) - 6 large eggs - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Pupu Meatballs Ingredients: - 1 lb. ground cooked ham - 1 lb. ground pork - 2 c. dry bread crumbs - 1 c. milk - 2 eggs, beaten - 1 tsp. salt Directions: - Combine ingredients and mix well. - With damp hands, form into 1-inch balls. - Fry in small amount of fat until brown and cooked. Serve on toothpicks with dipping sauce, equal amounts of cranberry sauce and tomato ketchup that have been heated together.
Sunday Morning Breakfast Ingredients: - 6 slices bread without crust - 3 Tbsp. butter or margarine - 1 lb. sausage, cooked - 1 1/2 c. grated Cheddar cheese - 5 eggs, beaten - 2 c. milk - 1 tsp. salt Directions: - Butter pan. - Put bread slices in a 9 x 13-inch dish. - Spread butter on top of bread. - Sprinkle sausage and cheese on top of bread. - Beat eggs, milk and salt together. - Pour on top of bread and sausage/cheese layers. - Place in refrigerator overnight. Bake, uncovered, at 350° for 45 minutes.
Scalloped Corn Ingredients: - 1 (No. 303) can cream-style corn - 1/2 c. milk - 1/2 c. cracker or bread crumbs - 1/4 c. each chopped onions and green peppers - salt and pepper to taste - 1 Tbsp. butter Directions: - Mix all ingredients together. - Bake 30 minutes in a moderate oven at 350°.
Miniature Cheesecakes Ingredients: - 13 cup graham cracker crumbs - 1 tablespoon sugar - 1 tablespoon butter or 1 tablespoon margarine, melted - 1 (8 ounce) package Philadelphia Cream Cheese, softened - 14 cup sugar - 12 teaspoon grated lemon peel - 1 tablespoon lemon juice - 14 teaspoon vanilla - 1 egg - apricot preserves or strawberry preserves Directions: - line a muffin tin for 6 muffins with paper baking cups. - Combine crumbs, sugar and butter. - press a measuring tablespoon full of crumb mixture onto bottom of each muffin cup,. - bake at 325F for 5 minutes, remove from oven and let cool. - combine creme cheese, sugar, egg, peel and vanilla, mixing with an electric mixer at medium speed until well blended. - pour over crust, filling each cup 3/4 full. - bake at 325F for @ 25 minutes, cool before removing from pan, chill. - Cheesecakes will settle a little. - Top with preserves just before serving.
Chocolate Brownies Ingredients: - 1 stick softened butter - 1 c. sugar - 4 eggs - 1 (16 oz.) can Hershey's chocolate syrup - 1 c. flour - pinch of salt - 1/2 tsp. baking powder - 1 tsp. vanilla - 1 c. nuts (optional) Directions: - Cream together the butter and sugar. Add and mix the eggs and chocolate syrup. Combine in a bowl the flour, salt and baking powder. Gradually add to the chocolate mixture. Add the vanilla and nuts. Pour brownies into a 9 x 13 pan. Bake at 350° for 40 minutes.
Creamy Strawberry Smoothie Ingredients: - 3 cups fresh strawberries, hulled - 1 medium ripe banana, peeled and halved - 1/2 cup raw cashews - 1 tablespoon natural cane sugar (optional) - 1 1/2 teaspoons vanilla extract - 1 cup unsweetened coconut milk - 1 cup ice cubes Directions: - Place all ingredients in Oster(R) Versa(R) Performance Blender in order listed. - Select programmed SMOOTHIE setting. - Serve immediately.
Mississippi Mud Ingredients: - 2 c. sugar - 2 sticks oleo - 4 eggs - 1 tsp. vanilla - 1 1/2 c. flour - 1/4 c. cocoa - 1 small can coconut (optional) - nuts (optional) - dash of salt - 1 (7 oz.) jar Marshmallow Creme - 1 stick oleo - 1/3 c. cocoa - 1/2 c. canned milk - 1 box powdered sugar Directions: - Mix the first 9 ingredients together and bake in greased and floured sheet pan at 350° for 30 minutes. - While hot, spread Marshmallow Creme on top. - Mix oleo, cocoa and milk; heat until melted. - Add powdered sugar and nuts. - Spread on top of cake. Cool. - Cut into bars.
Broccoli Casserole Ingredients: - 1 stick melted butter - 1 c. Minute Rice - 8 oz. jar Velveeta cheese - 1 can water chestnuts - 1 small chopped onion - 1 can cream of mushroom soup - 1 pkg. chopped broccoli Directions: - Mix all ingredients together in a large bowl and pour into a glass baking dish. - Bake at 30 minutes at 350 degrees.
Mediterranean Spaghetti With Tomatoes And Feta Ingredients: - 2 teaspoons olive oil - 1 teaspoon dried oregano - 1 large garlic clove, minced - 2 cups tomatoes, diced - 1/2 cup green onion, sliced - 1/2 cup fresh parsley, divided - 2 tablespoons lemon juice - 4 cups cooked thin spaghetti - 1 cup feta cheese, crumbled - fresh ground pepper Directions: - Heat oil in large non-stick skillet over medium-high heat. - Add oregano and garlic and Saute 30 seconds. - Add tomatoes, green onions, 2 tablespoons parsley and lemon juice. - Cook 2 minutes or until thoroughly heated. - Combine tomato mixture, spaghetti and 3/4 cup cheese; toss gently in the pan to warm everything together. - Top with remaining cheese and parsley. Serve with fresh gound pepper.
Aubergine Casserole Recipe Ingredients: - 4 lrg Potatoes, peeled and sliced - 2 med Aubergines, sliced - 2 Tbsp. Tomato sauce - 3 Tbsp. Ketchup - 1/2 c. Water - 2 x Large eggs Salt and pepper L00 grams grated yellow cheese Directions: - Mix the sauce ingredients together. - Grease a rectangular baking pan. - Place aubergine on bottom, then potatoes and then sauce. - Cover with grated cheese. - Bake in a moderate oven for 35 min till cheese is melted.
Fallen Angel Ingredients: - 75 ml gin - 40 ml blue curacao - 25 ml lemon juice, freshly squeezed - 1 dash Angostura bitters - 1 cup ice cube - 100 ml lemonade Directions: - Combine gin, blue curacao, juice and bitters in glass. - Add ice and top with lemonade. - (We serve this in 350ml pina colada glass).
Broccoli Casserole Ingredients: - 2 c. Minute rice - 2 c. water - 1 stick margarine - 2 pkg. chopped broccoli, thawed - 2 cans mushroom soup - 3/4 c. chopped celery - 3/4 c. chopped onion - 1 large jar Cheez Whiz Directions: - Mix all ingredients together. - Bake for 1 hour in 350° oven. After 20 minutes, remove from oven and mix well. - Return to oven and finish baking.
German Chocolate Sheet Cake Ingredients: - 1 c. chopped pecans - 1 c. coconut - 1 box German Chocolate cake mix - 1 (8-oz.) cream cheese - 1 stick margarine, softened - 2/3 box powdered sugar Directions: - Place pecans and coconut in bottom of greased oblong pan. Prepare cake mix as directed on box. Pour over coconut and pecans. Mix cream cheese, margarine and powdered sugar, spoon over cake mixture. Bake at 350 degrees for 45 minutes or until test done.
Grandpa Hubbard'S Oatmeal Ingredients: - 3 3/4 cups water - 2 cups rolled oats - 1 pinch salt - 4 teaspoons butter - 1/4 cup brown sugar - 1 cup non-dairy creamer - 4 tablespoons milk - 1/4 cup brown sugar Directions: - In a medium saucepan, heat water to boiling. Reduce heat to low; stir in oats and salt. Cook until oats have thickened, about 5 minutes. - Place 1 teaspoon of butter and 1 tablespoon of brown sugar in the bottom of each four serving bowls. Spoon oatmeal into each bowl and stir until butter and sugar are melted. Pour 1/4 cup of creamer and 1 tablespoon of milk over each bowl. Top each serving with another tablespoon of brown sugar. Serve hot.
Beton Ingredients: - 1 1/2 ounces Becherovka liqueur - 1/2 ounce lemon juice - 5 ounces tonic water Directions: - Pour all ingredients in a tall glass over ice and stir. - Garnish with a slice of lemon and enjoy!
Minted Kale Smoothy Ingredients: - 1 big stalk of kale, big stem removed - 1 frozen peeled banana - 1 big pink grapefruit, peeled & cut up - 1 cup water - 30 smaller fresh mint leaves, torn - 2 teaspoons chia seeds Directions: - Place every ingredient in this order in your Vitamix & blend on high-speed until fully joined, using the tamper to push the ingredients into the running blades. This will take about 10 seconds . - Pour into 2 lovely smoothy glasses & enjoy with a thick straw! :)Yum!
Bundles Of Beans Ingredients: - 8 slices bacon - 2 (16 oz.) cans whole green beans - 1/2 c. margarine - 1 1/2 c. brown sugar - 2 tsp. garlic powder Directions: - Drain beans. - Divide into 8 "bundles," wrapping each with bacon slice and securing with toothpick. - Place in a 9 x 13-inch glass baking dish. - In saucepan, melt margarine. - Add brown sugar and garlic powder. - Bring to boil and remove from heat immediately. Pour over bean bundles. - Bake at 350° for 30 minutes. - Serves 8. Great for company.
Ham Bonaparte Ingredients: - 1 pound cubed ham - 14 ounces diced tomatoes drain, but reserve juice - 8 ounces tomato sauce - 2 cloves minced garlic - 2 teaspoons sugar - 2 teaspoons salt - black pepper to taste - sauce Tobasco, to taste - 1 bay leaf - 1 package egg noodles cooked - 8 ounces cream cheese - 6 green onions chopped - 1 cup sour cream - 1 cup cheddar cheese grated - 1 cup mozzerella cheese grated Directions: - Brown ham and tomatoes and garlic lightly in a skillet. - Add the reserved juice and tomato sauce, sugar, salt, pepper, bay leaf and Tabasco. - Lower the heat to simmer for 30 minutes. - Combine the cooked noodles with the cream cheese, green onions and sour cream. - Grease a 9 X 13 pan and alternately layer noodle mixture, tomato mixture and combined grated cheeses. - Bake covered for 30 minutes or until heated through and bubbly. - (Freezes well).