Saturday, December 20, 2008
1 loaf of bread (take off the top crust and discard -- for some reason it just doesn't cut as well)
1/2 tsp salt
1 square of butter
2 heaping tablespoons of sage
(quadruple for a 22 lb. turkey)
Cut up the bread into cubes. You don't have to dry the bread, but if you do it will hold more flavor. To dry the bread, put the cut up cubes on a cookie sheet and put in a 200 degree oven for a few minutes.
Put bread cubes in a bowl and toss with salt. Then add chunks of butter throughout. Add sage and toss with your hands.
If you are not stuffing a turkey, add about 1/2 cup chicken or turkey broth and bake in tinfoil at 350 degrees for about 30 minutes. There is nothing it in that needs to cook, it just needs to be heated.
Wednesday, December 17, 2008
1/2 cup butter
1/2 gallon Peppermint Stick ice cream
1 12 oz container whipped topping
1/2 cup butter
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can evaporated milk
1 teas. vanilla
crushed peppermint candy
Mix crushed cookies and butter. Press in 13x9 pan.
Stir together ice cream and 2 cups whipped topping. Spoon onto crust. Freeze until firm.
Melt butter and chocolate in a 2 qt. pan over low heat. Stir constantly. Stir in sugar after chocolate is melted. Gradually stir in milk, then heat to boiling over medium heat. Cook and stir until lightly thickened. Stir in vanilla. Let cool completely.
Pour chocolate sauce over ice cream piece and top with remainder of of whipped topping and crushed peppermint.
Suggestions: I used one bag of chocolate graham crackers for the crust. The original recipe says to put the chocolate sauce on and freeze, but the chocolate sauce doesn't freeze and will cause a big, sticky mess!
Tuesday, December 16, 2008
1 1/2 cups apple cider
1 1/2 tablespoons caramel ice cream topping
1/2 teaspoon vanilla
1 gallon apple cider
1 cup caramel ice cream topping
5 teaspoons vanilla
Stir ingredients together and heat through.
2 cups water
1 1/2 cups sugar
4 cinnamon sticks
3 cups cranberry juice
2 1/2 cups orange juice
1 cup lemon juice
2 liters 7-Up soda
ice cubes (optional)
Chill fruit juices and 7-Up. Simmer water, sugar and cinnamon sticks together for 10 minutes. Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor. Prior to serving time, remove the cinnamon sticks from the sugar syrup. In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice. Slowly pour in the 7-Up. Add ice-cubes if desired.
If I made this again, I would use less cinnamon somehow (either use three sticks, let it steep for less time or add more juice). I thought the cinnamon was just a bit too strong.
Monday, December 15, 2008
1 package fudge brownie mix (13-in. x 9-inch pan size)
Creamy Lemon Fudge
1 1/2 tsps plus 1/2 cup butter, divided
1 package (4.3 ounce) cook and serve lemon pudding mix
1/2 cup milk
3 3/4 cups confectioners' sugar
1 tsp. lemon extract
Line a 9 inch square pan with foil. grease the foil witn 1 1/2 tsp butter; set aside. In a large heavy saucepan, combine pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened. Remove from heat. Beat in confectioners' sugar and extract. Pour into prepared pan; refrigerate until set. Using foil, lift fudge out of pan. Discard foil; cute fudge into 1 inch squares. Store in the refrigeratior.
Sunday, December 14, 2008
1 1/2 cups chopped apples
1 1/2 cups sliced strawberries
1 pkg Craisins
1 small package (about 1 cup) slivered almonds (wet almonds, roll in sugar, roast 300 degrees for 5-10 minutes or until desired)
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. mustard seed
1/3 cup olive oil
1 egg yolk
1/2 cup sugar (can use less)
Put this in a sealed container and shake. Don't pour it on the salad until you are ready to serve.
Saturday, December 13, 2008
1C white rice
1 stick butter (you could use margarine, but not the tub kind, the stick kind)
1 can beef broth
1 can french onion soup
preheat oven to 300. pour rice, soup, and broth into ovenproof bowl, then cut butter into large chunks on top. cook uncovered for at least an hour.
Tonight, it cooked for over an hour, and was still liquidy and crunchy. I popped it in Leslie's oven at 375 for 10-15 more minutes and it was perfect. I think my oven doesn't work quite right, but you could try cooking it at a higher temperature, or just for longer.
½ c whole wheat flour
¼ c sugar
1 t baking powder
½ t baking soda
¼ c butter
½ c yogurt
1/3 c mashed banana
½ c blueberries
1 T brown sugar
Preheat oven to 350. Combine flours, sugar, baking powder and soda. Cut in butter until mixture resembles crumbs. Add yogurt and fruit, stir until moistened. Form dough into a ball. On a lightly greased cookie sheet, pat dough into a circle with floured hands. Sprinkle with brown sugar. Cut into 6 or 8 wedges. Spread on the cookie sheet one inch apart. Bake 25 minutes, until golden brown. Serve warm.
Tuesday, November 25, 2008
Italian Sausage & Vegetable Soup
½ lb ground sausage (You could also use Italian Sausage to give it more flavor)
· 2 cans stewed or diced tomatoes
· 2 cups beef base (can use bullion)
· 1 package mixed vegetables
· ½ tsp salt
· ½ tsp Garlic Powder
· 1 tsp Italian Seasoning
· ¾ cup sea shell pasta
*Brown meat (drain) and sprinkle with Italian seasoning, add tomatoes, beef base, veggies, garlic, salt. Bring to a boil. In the last five minutes add the pasta.
Saturday, November 22, 2008
1 pkg. (8 oz) cream cheese
2 lbs. sweet potatoes (about 7 medium) peeled, cooked and coarsley mashed
1/4 cup packed brown sugar
1/4 tsp. cinnamon
1 cup chopped apples
1/2 cup dried cranberries
3 T. flour
2 T. brown sugar
3 T. butter
3 cups Honey Bunches of Oats cereal
Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer until well blended. Spoon into 2-quart baking dish; top with apples and cranberries. Mix flour and 2 T. brown sugar in a large bowl. Cut in butter until resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture. Bake at 350 degrees for 35 - 40 minutes or until heated through.
Enjoy! And have a great holiday!
Friday, November 21, 2008
Half bag Fritos
1 can chili with beans
2 tomatoes, diced (or canned)
half can red enchilada sauce
one small can tomato sauce
1 c.+ grated cheddar cheese
Combine all ingredients in a large bowl, leaving some chips and cheese out for end. Place in small square greased baking dish. Sprinkle with chips and cheese. Cover with foil and bake at 350 degrees until warmed through and cheese is melted, about 30 minutes. Remove foil for the last 10 minutes of baking.
If you do not have canned enchilada sauce, like I hardy do--here is a recipe for you.
1 c. chicken broth
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1/2 t. salt
1 pinch ground cinnamon
1/4 t. sugar
3 T. cold water
3 T. white flour
In a small sauce pan, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Whisk everything well together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
While the sauce is on a slow simmer, add the water in a small bowl. With another whisk (or fork), mix in 1 T. of flour at a time. Whisk constantly to avoid lumps.
After 3 minutes of cooking sauce, turn heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Once again, whisk constantly to avoid those lumps. After the flour is added, continue to whisk for one more minute. You can turn the heat down too a medium during this time. Just make sure the sauce is boiling. Turn heat off and it is ready!
Scoop some of that yummy Frito gooey goodness into the middle of your tortilla. I like to use fresh or kind from CostCo you cook yourself. Sprinkle some chopped onion on top. Then sprinkle some cheddar cheese. Then add a few more very crunchy Fritos. And don't forget to top it all off with some nice hot sauce. And there you have it, a FRITO BURRITO!!
3 T. butter, cut into pieces
1/3 c. flour
3 T. light brown sugar
1/3 c. finely chopped pecans
2 c. all purpose flour
1/2 c. sugar
2 T. baking powder
1 t. baking soda
1 t. pumpkin pie spice
1/4 t. salt
1 c. canned pumpkin
1/3 c. unsulfured molasses
1/3 c. vegetable oil
1/4 c. milk
1 t. vanilla extract
1 c. mini chocolate chips. optional
In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk and vanilla extract. Stir the pumpkin mixture into the dry ingredients just until the batter is blended. Divide the batter among the muffin cups and sprinkle on the praline topping.
Bake the muffins for 15 minutes or until a toothpick inserted into the center of one come out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.
4-6 chicken breasts
Cook chicken breasts for 30 minutes at 350 degrees. Cool and cut into small pieces.
8 oz. slivered almonds
4 T. sugar
In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool in single layer on wax paper. Chop or break up any clumps.
2 hearts of Romaine lettuce, torn or chopped
1 head Iceberg lettuce, torn or chopped
1/2 red onion, chopped
1 c. mushrooms, sliced
1 c. Mozzarella cheese, or Swiss or Italian blend
1/2 lb. bacon, chopped and cooked & drained
1 c. cottage cheese, liquid drained
1 c. Craisins, be generous
1 c. sugar
4 t.+ dry mustard ( I just used regular yellow mustard)
1 t. salt
2/3 c. apple cider vinegar or red wine vinegar
2 c. vegetable oil
1 T. poppy seeds
Mix together everything except oil in blender. Slowly add in oil. Store in fridge until ready to use. This makes a TON of dressing. But this recipe also makes a TON of salad!
Oh my goodness, this is was such a fun salad to eat. So much flavor and so different than the every night typical dinner fare. I don't know how many of you are hot dog fans, but I am a HUGE hot dog fan. I love mine with all the fixings, always with pickles and tomatoes and mustard. Anyways, if the recipe sounds remotely good to you and you are as well a fellow hot dog fan, then you must try this!
1/4 c. yellow mustard
2 Tbsp. cider vinegar
1 rounded tsp. granulated sugar
4 Tbsp. vegetable oil
1 small red onion, thinly sliced
16 oz. shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced
3 large pickles, chopped
Salt and freshly ground pepper
8 turkey hot dogs, cut into 1-inch slices on an angle
Thursday, November 20, 2008
dried Asian noodles (in the Asian section at winco, or use plain old ramen!)
chicken breast fillets, cut into small cubes
1 onion, sliced
1 T. finely chopped fresh ginger
2 T. curry powder
3 C. chicken stock
2 cans coconut milk
baby bok choy (you can also use spinach)
This is supposed to be made in a wok, which is really deep. You could also use a frying pan for sauteing, and then dump everything into a stock pot if you don't have a pan big enough. Also, this is the full recipe. It makes a TON, so I would halve it.
Heat a couple tablespoons of the oil in your pan, add the onion, and cook over low for 4-6 minutes, or until it gets soft but not brown. Add the ginger and curry powder and cook for a couple more minutes. Pour in some of the stock to loosen everything up, then transfer it to your stock pot if necessary and add the rest of the stock. Bring to a boil, then add the chicken and simmer for about 10 minutes to poach it (much easier than cooking the chicken separately). Add the coconut milk and simmer for about another 8 minutes. Add the noodles a few minutes later. Stir in the spinach/bok choy and cook for three minutes, then stir in the basil just before serving.
And that's it! The origional directions have us cooking the chicken and noodles separately, but that's just silly since it can all be done in one (or two) pans!
Wednesday, November 19, 2008
10 beaten eggs
1 sm pkg of maple syrup flavored sausage (cook before adding to eggs and hashbrowns)
1/2 sm bag of squared hashbrowns
Mix all ingredients together, cover with tinfoil, cook on 350 for about 40 minutes in a greased 8x8 dish. After casserole is done, top with cheese and enjoy!
Thursday, November 13, 2008
This is another one of my aunt's recipes that is just HEAVENLY. It may sound a little strange, but trust me. It's good! Next time, I'll take a picture.
2 medium white onions
1 medium potato
1/4 lb butter
48 1/2 oz chicken broth
2 tbsp chicken base
1 cup cream
1 9 oz can pumpkin
1 tsp. cocoa
1/2 cup frozen orange juice
1/2 tsp white pepper
peel and chop onion and potato and sauté in butter
put in blender with a little chicken broth
return to skillet and add chicken base and 1/2 cup cream
put in stock pot and add remainder of chicken broth, pumpkin, cocoa, orange juice and cream
top with green onion and toasted pumpkin seeds
Wednesday, November 12, 2008
3- 15oz cans of Great Northern Beans -White -Drained
2 ½ c chopped cooked chicken
1 cup chopped onion
1 cup chopped red pepper
1 jalapeño peppers stemmed and chopped
2 cloves garlic minced
2 tsp cumin
1/2 tsp salt
½ tsp oregano
2 cans chicken broth
Simmer together for a few hours.
An hour before serving mix 2 tablespoons corn starch and water & mix into soup & stir in ½c sour cream, it will ball up and then it will simmer out. This is a single batch.
Monday, November 10, 2008
Most of all, I just thought it was such a pretty dish- orange is one of my favorite colors and it just seems perfect for fall! I was really trying something new and different, and it really was that! I was excited to find something I could use my "fancy" spices in. (It called for a lot that I don't typically use. :) Doug really liked it, he had two bowls. I would recommend leaving some carrot chunks though- unless you really go for the baby food texture. Also... I guess I am becoming more and more like a man, but I think if I made it again I would have to throw in some bits of cut up ham. :) What is it with me and meat in a meal? All in all though, this was a fun new soup for me. I enjoyed the blend of spices, and as I said before, the pretty color! :) Happy Fall!
1 medium sweet red pepper
1 pound carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14 1/2 oz each) chicken broth
2 cups water
1/3 orange juice (Its funny but I subbed pineapple juice)
4 1/2 tsp snipped fresh dill or dry
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme, crushed rosemary, and rubbed sage (There is our sage Leslie! :)
1/4 tsp pepper
Broil red pepper 4 in from the heat until the skin is blistered, about 6 minutes. With tongs, rotate pepper a quart turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stems and seeds; set pepper aside.
In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
*Note from cook: Ok... so the whole broiling the red pepper was way to tedious for me. I just microwaved it, covered and peeled it. Then I just threw it in with everything else and it worked great. Also, rather then have to put everything carefully in the blender, if you have one of those hand-held puree things, (we got one for our wedding that I have maybe used once, so I was excited :)) that worked awesome and very little mess. Just some practical tips. :) I hate to get too fancy! :)
*This makes a big batch.
In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced
In another large pot:
Make a white sauce.
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)
*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.
Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2-3 grated carrots. Let it simmer on medium low for about 5-10 minutes or until carrots have cooked through. Serve with crackers and enjoy!
Sunday, November 9, 2008
1 c. water, divided
2/3 c. sugar
1/2 t. ground cinnamon
1/8 t. ground cloves
2 c. fresh strawberries
2 cartons (8 oz. each) strawberry yogurt
2 drops red food coloring, optional
Additional strawberry halves for garnish
In a saucepan, combine the apple juice, 3/4 c. water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl.
Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.
2 c. chicken stock
2 T. all-purpose flour
2 T. butter
2 c. finely chopped cooked chicken meat
1 t. salt
1/2 t. ground black pepper
1/2 t. garlic powder
Make a white sauce of milk or cream, flour and butter. Add chicken. Add salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. Freeze in individual portions and you won't ever have to buy cream of chicken soup again!!
2 cans chicken broth
2 cans water
4 bouillon cubes
1 onion, chopped
1 large bag frozen broccoli, or 3 heads broccoli fresh
Mix together, add to vegetables and stir:
1 cube butter, melted
2/3 c. flour
1- 1 1/2 cans evaporated milk
1 medium box Velveeta cubed
6 slices of cooked, crumbled bacon.
(This next one obviously isn't the healthy choice, but oh so creamy!)
4 qts. water
12 chicken bouillon cubes
2-3 cubes butter/margarine
1 1/2 c. flour
1 (16 oz.) jar Cheese Whiz
3 small packages frozen broccoli, or 5-6 head fresh broccoli
Bring water to a boil and add chicken bouillon cubes. Cut up broccoli in bite sized pieces and add to water. Melt butter in small pan. Add flour and stir until thickened and smooth. Add into boiling water. Add cheeze whiz and stir until melted and thickened. Makes 5 quarts of soup.
1 can condensed beef broth, undiluted
1 package (8 oz.) sliced mushrooms
1 medium zucchini, julienned
1 medium green bell pepper, chopped
1 medium yellow onion, choped
1/3 c. dry red wine or beef broth
1 1/2 t. dry basil leaves
2 1/2 t. sugar
1 T. extra virgin olive oil
1/2 t. salt
1 c. shredded mozzarella
Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on low 8 hours or on high for 4. Stir in oil and salt and serve with mozzarella to garnish.
3 c. chopped onion
1/2 t. cayenne pepper
1/2 t. hot paprika
2 cloves garlic, minced
1 bay leaf
1 T. fresh thyme
3 c. Yukon gold potatoes, peeled and diced
8 c. chicken stock
2 c. heavy cream
1 lb. boneless skinless chicken breasts
6 c. fresh corn, reserve cobs
In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of chicken breasts with salt, pepper & paprika. In the same pan you cooked bacon in, saute the chicken breasts. Remove, add onions and saute until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bite-sized pieces, add to broth, along with the bacon. Cook uncovered until potatoes are tender, about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
*I use can corn and it is just as good!
1 can. (16 oz.) refried beans
1 can (14.5 oz.) petite diced tomatoes, undrained
1 c. chicken broth
1 c. (from 14 oz. can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 package (1.25 oz) taco seasoning mix
sharp cheddar cheese or monteray jack cheese
2 T. oil
1 c. chopped fresh cilantro
4 medium green onions
Heat oven to 450 degrees. Line cookie sheet with foil. In 2-quart saucepan, stir beans, tomatoes, broth, coconut milk, chilies and taco mix; heat to boiling. Reduce heat to low and simmer uncovered for about 20 minutes. Meanwhile, put cheese on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down on cookie sheet. Brush each lightly with oil. Bake for 5-7 minutes or until edges are golden brown and cheese is melted. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping!
Saturday, November 8, 2008
1 12.5 oz can chicken breast
1 28 oz can diced tomatoes-I usually use two small cans, one just tomato and the other tomato with diced chiles
1 14 oz can corn
1 14 oz can kidney beans, drained and rinsed
1 can sliced olives
1 package taco seasoning
Combine and cook in crock pot for 2-6 hours. Serve with tortilla chips, shredded cheese, and sour cream.
- 1 medium avocado, peeled, pitted and finely chopped
- 1 small tomato, finely chopped
- ¼ red onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro
- Juice of 1 large lime
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 pound hamburnger
- 1 onion, chopped
- 3 cans each of beans of your choice, rinsed and drained.
- 1 can (14 oz) tomatoes
- 1 can (14 oz) vegetable broth
- 1 can (4 oz) green chili peppers, chopped
- 2 cups frozen corn or 1 can corn
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup fat-free sour cream
- 2 tablespoons chopped fresh cilantro (I cook this into my chili)
Friday, November 7, 2008
6 cups beef broth
½-1 lb ground beef or turkey, browned with onions and garlic
2 potatoes, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
Handful fresh cilantro
2 t Cumin
1 t Oregano
½ t Pepper
2 T Half and half or sour cream
2 T Lime juice
I didn’t put precise measurements because I don’t usually measure when I make soup, but I tried to estimate. Just simmer it all together for about a half hour and then taste it to adjust seasonings.
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)
I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.
Thursday, November 6, 2008
1 loaf unsliced French Bread
8 oz. cream cheese, cubed
2 apples, cored, peeled, and sliced
1 1/2 cups milk
6 tbsp. butter
1/4 cup maple syrup
Cut bread into cubes. In a greased 9X13 pan, spread half of the bread cubes on the bottom. Top with cream cheese cubes and apple slices, then remaining bread. In a blender, mix eggs, milk butter, and maple syrup until well combined. Pour evenly over top layer of bread. Use spatula to press bread down to moisten all layers. Cover and refrigerate over night. The next morning, bake uncovered at 325 degrees for 35-40 minutes. Center should be set and edges slightly golden. Let stand10 minutes before serving with Apple Cider Syrup.
Apple Cider Syrup
Great of stuffed french toast, regular french toast, pancakes...anything really.
1 cup sugar
8 tsp cornstarch
1 tsp cinnamon
2 cups apple cider or juice
2 tbsp lemon juice
4 tbsp butter
In a saucepan, mix sugar, cornstarch, and cinnamon. Gradually add apple juice and lemon juice. Cook over medium heat until thick and bubbly. Cook 2 minutes more, remove from heat and stir in butter until it melts.
Tuesday, November 4, 2008
This is an amazing recipe I got from one of those old Relief Society Cookbooks. Annette (whose recipe this is) was actually my Young Woman's leader, and this woman could cook! Mmmm! This Chili is really tasty- I like that it actually tastes homemade, and I think the sugar gives it a fun twist. Hope you enjoy.
Annette's Amazing Chili
1 lb. hamburger
1 lb. ground sausage
1 onion, chopped
1 to 2 cloves garlic, chopped
1 quart jar tomatoes, diced and undrained (or 2 cans diced tomatoes)
2-3 stalks celery, chopped
1-2 tsp chili powder
2 tsp salt
1 T sugar (I used brown sugar)
1-2 tsp Worcestershire sauce
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
*I also added 1/2 to 1 cup of salsa and to make it go further, three more cans of beans: black and 2 chili beans. I drained some, but not the chili beans.)
Cook and stir hamburger, sausage, onion, and garlic is saucepan until cooked through. Drain. Stir in tomatoes with liquid, celery, chili powder, salt, sugar and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in beans, heat to boiling, reduce heat. Simmer until thick and heated through. (I threw it all in the Crockpot to simmer for quite a while- you could just do that after you brown the meat.)
Individual Pumpkin Cheesecakes
Prep Time: 15 minutes
Bake Time: 30-35 at 325
Chill Time: 1 hour
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 T corn starch
1 tsp Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup
Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add egg and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evening. Bake in preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. (I put whipped cream and a sprinkle of Cinnamon.)
Wednesday, October 29, 2008
1/3 cup chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts
1/2 cup butter or margarine, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 package (14 ounces) caramels
2/3 cup evaporated milk
1 cup chopped walnuts
Tuesday, October 28, 2008
1 1/2 cup graham crackers crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) cream cheese softened
1 1/2 cup firmly packed brown sugar, divided
1 tsp. vanilla
1 cup sour cream
4 cup chopped peeled apples (about three)
3/4 cup pecans
1 tsp. cinnamon
Preheat to 325. Line 13x9 pan with parchment paper, ends sticking out over sides. Mix crumbs, butter & 2 Tbsp. brown sugar; press firmly into pan.
Beat cream cheese, 1 cup brown sugar& vanilla in lg. bowl on med speed until well blended. Add sour cream; mix well. Add eggs, one at a time; mix on low after each just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans & cinnamon. Spoon evenly over batter.
Bake 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. let stand at room temp. 30 min. before serving. Lift cake from pan, cut into 16 pieces.
Wednesday, October 22, 2008
Tuesday, October 21, 2008
1 1/4 c warm water
1 T sugar or honey
2 T oil or butter
1 1/2 t salt
1 1/4 c bread flour
2 c whole wheat flour
2 T gluten flour
1/2 c instant potato flakes
2 1/2 t yeast
Put all of the ingredients into the pan, and set the program. You're done! The machine does the rest.
Monday, October 20, 2008
1 teaspoon black pepper
1 teaspoon sea salt
1/4 teaspoon white sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Add all the ingredients to a coffee grinder/food processor and process into a coarse powder.
6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice
Pound chicken to 1/4" thick. (Can use soup can if you don't have the meat mallet tenderizer.) Combine salt and flour; dredge chicken in mixture. Sprinkle a lot of lemon pepper on each side of each chicken breast. Melt butter in a large skillet over medium-low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make a glaze. Serve chicken and lemon butter over rice or mashed potatoes.
1/3 c. slivered almonds, or pinenuts
1 T. olive oil
1 large onion, chopped
2 carrots, chopped (16 baby carrots chopped)
2 cloves garlic, (1 t. minced)
1 c. + fresh mushrooms, sliced
1 c. wild rice (uncooked), or combination of brown, wild, white... whatever you have on hand.
2 1/2 c. chicken broth
1/4 c. white wine
1/2 t. salt
fresh ground pepper, to taste
1 t. oregano
1 t. basil
1/3 c. Italian flat leaf parsley, chopped
1. Preheat oven to 350 degrees. Spread slivered almonds on jelly roll pan, greased with a tiny bit of olive oil or butter. Cook for 12 to 15 minutes, stirring every 3-5 minutes. Let cool and chop almonds.
2. In a large frying pan, heat oil over medium heat, add onion, carrots, garlic & mushrooms. Saute until tender and onions are translucent. Add rice and cook until it is lightly browned. Add broth, wine, salt, pepper, oregano and basil. Bring to a boil and simmer, covered, for 30 minutes.
3. Remove from heat and let stand for 10 minutes. Toss with parsley and nuts and serve.
*I like to make this dish with a mix of wild & brown rice. If I have any white rice I need to use up, I will throw it in at the very end and it mixes very nicely.
**This tastes excellent when paired with a lemon chicken.
1 big bag full of whole turkey (get the kind with no feathers on, not the kind the pilgrims ate.)
A giant lump of stuffin'
1 squash pie
1 mint pie
1 little fancy dish of sour berries
1 big fancy dish of a vegetable mix
20 dishes of all different candies; chocolate balls, cherry balls. good'n plenties and peanuts.
Get up when the alarm says to and get busy fast. Unfold the turkey and open up the holes. Push in the stuffin' for a couple of hours. I think you get stuffin' from that Farm that makes it.
I know you have to pin the stuffin' to the turkey or I suppose it would get out. And get special pins or use big long nails.
Get the kitchen real hot, and from there on you just cook turkey. Sometimes you can call it a bird, but it's not.
Then you put the vegetables in the cooker- and first put one on top, and next put one on the bottom, and then on one in the middle. That makes a vegetable mix. Put 2 red things of salt all in it and 2 red things of water also. Cook them to just 1/2 of warm.
Put candies all around the place and Linda will bring over the pies. When the company comes put on your red apron.
Sunday, October 19, 2008
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Instant Pudding
1 tub (12 oz.) Whipped Topping, thawed, divided
15 OREO Cookies, crushed
REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.
½ cup sugar
3 T brown sugar
2 t cinnamon
½ t nutmeg
¼ cup water
Fill crock pot with apple slices until they reach about 2 inches from the top. Combine sugars and spices in a bowl and mix into the apples. Pour in the water. Cook on low 6-8 hours. Mash with a potato masher.
2 cups sugar
1 cup oil
1 tsp salt
2 cups pumpkin
2 cups flour
2 tsp baking powder
1 tsp cinnamon (I also added a tsp pumpkin pie spice)
1 tsp baking soda
*Combine and mix ingredients and spread in (jelly roll) baking sheet. Optional: sprinkle chocolate chips over batter (or just mix it in). Bake 350 for 30-35 minutes.
Cream Cheese Frosting
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar
*Mix... if too dry add 2 or 3 tsp water.
4 medium potatoes, peeled and chopped
1 medium sweet yellow onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless, skinless chicken breast halves
1 can (14 oz) coconut milk
1 c chicken broth, homemade is best
1 T curry powder (or more/less to taste)
1 tsp hot pepper sauce
1/2 tsp.+ coarse salt
1/4 tsp black pepper
Hot cooked sticky jasmine rice
Toasted flaked coconut
Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.
Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.
Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.
Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.
Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.
Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut.
1 package yellow cake mix
8 T. butter, melted (this is why it is sooo good!)
1 8 oz. pkg. cream cheese
1 15 oz. can pumpkin
1 t. vanilla
8 T. butter, melted (okay, so this help alot too!)
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg
1. Preheat oven to 350 degrees.
2. Combine the cake mix, egg & butter in bowl and mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat together. Next add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey still. Serve with fresh whipped cream.
Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.
Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
1 c. finely chopped onion
1/4 t. crushed red pepper
2 garlic cloves, minced
2 c. (1/2") cubed, peeled butternut squash
1 T. chopped fresh or 1 t. dried rubbed sage
1/4 t. ground nutmeg
1/4 t. ground allspice (just equal parts nutmeg, cloves, cinnamon, & black pepper)
1/2 t. salt
1/2 t. black pepper
2 c. penne pasta, cooked according to box
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic & red pepper; saute for 3 minutes. Add squash; saute 10-20 minutes or until soft and tender. Stir in sage, nutmeg, allspice, 1/4 t. salt & 1/4 t. pepper and remove from heat. Mix the pasta with the squash/ spice mixture, then add just enough olive oil to lightly dress the pasta.
I mixed the spices with 1 c. half & half, 1 c. ricotta cheese, & 1 t. salt. Then I added that mixture to the pasta. Looking back, I would not add the crushed red pepper. I would put a sweet yellow onion in instead of a white. I would use butter instead of olive oil. I would add 1 T. of brown sugar. I would add parmesan cheese and use fresh sage instead of dried. That would make it. I know, there are a lot of changes there--but hey you don't know what it's going to be like the first time!
2 c. shortening
2 c. white sugar
2 c. canned pumpkin
2 t. baking powder
1 1/2 t. ground cinnamon
1 t. salt
4 c. all-purpose flour
1 pkg. mini chocolate chips
6 T. butter
1 c. packed brown sugar
8 T. milk
2 c. powdered sugar (maybe more)
1 1/2 t. vanilla
1. Cream together shortening, white sugar and pumpkin in very large bowl. Add eggs (one at a time) and mix well. Sift together twice; baking soda, cinnamon, salt & flour in separate bowl. Add to pumpkin mixture & mix well. Mix whole bag of mini chocolate chips in with wooden spoon.
2. Drop from spoon to cookie sheet. I like to make mini cookies rather than big ones, so just a regular spoon drop works great. Bake at 350 degrees for about 15 minutes, or no longer gooey.
3. To make frosting, cook butter, milk & brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies.
Friday, October 10, 2008
Wednesday, October 8, 2008
1 spice cake mix
1 small can pumpkin
1 cup chocolate chips (mini are super cute for these)
Mix the cake mix, dry, with the pumpkin until smooth. Stir in the chocolate chips. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 for about 20 minutes.
Monday, October 6, 2008
6 T (yes T!) butter
6 cloves garlic, very roughly chopped
ground (teaspoon or so)or fresh sage (6 leaves)
tortellini (the Winco bulk kind is really good)
Melt the butter in a small sauce pan and gently simmer the garlic until golden. Meanwhile, cook tortellini in salted water until done. Add sage and pepper to butter sauce, sautee for a couple minutes, then serve over cooked tortellini. Eat lots and lots.
This is my grandma's recipe and I love it. You don't use actual Jello, but gelatin and apricot nectar so it has a stronger flavor and a different texture.
Heat in a medium saucepan:
1 (12 oz.) can apricot nectar
1/3 cup sugar
a few grains of salt
In a separate bowl, soften 1 package gelatin in 2 tablespoons lemon juice.
Add gelatin and lemon mixture to nectar and refrigerate until slightly thickened. Remove from refrigerator and put into an 8 X 8 pan (double the recipe for a 9 X 13 pan).
Fold in 2 sliced bananas, 1 can mandarin oranges (drained), and 1 can pineapple chunks (drained). (The pineapple chunks are optional -- my grandma never puts them in, but I like them.)
Chill until firm. Serve with whipped cream on top.
Sunday, October 5, 2008
My recipe is pretty darn easy. Just make two 8 or 9 inch round chocolate cakes and let them cool. Meanwhile, mix pistachio pudding according to the pie directions on the box and chill in the fridge. Once the cakes are cooled, Put one cake on your serving dish and cut out a 4 inch round piece out of the middle of the cake. You can use this piece for a spider head if you want. Take your pudding and put that in the hole. Cover with chocolate frosting and then add the top cake. Frost like you would a normal cake and then decorate it however you want. I like twizzlers for legs, m&m's for eyes, etc. The cool part is when people cut into it, the pudding comes gushing out like the spider's guts. It is pretty awesome. You could do the same thing in cupcakes, just cut out the middle after they are cooled and then put the middle back in, frost, and decorate.
Friday, October 3, 2008
Potatoes (somewhere between 1/4 and 1/2 a medium potato per pound of meat)
Taco Seasoning (I like the Taco Bell brand)
Lettuce, Tomato, Cheese and any other toppings you enjoy.
Shred raw potatoes into raw ground beef in a skillet. The potatoes help the meat stick together in the shell, while also adding bulk to the meat, making it easier to cook for a lot of people. Brown meat and add taco seasoning according to packet directions.
Chop toppings. Toast shells on broil for just a couple minutes. I always burn one batch, so make sure you keep an eye on them. Just broil long enough to make them crispy. Serve.
(Love the new look Leslie! Well done!)
Wednesday, October 1, 2008
48 Vanilla Wafers , divided
3 cups milk
1 package (4-serving size) vanilla flavor instant pudding & pie filling
4 medium bananas, sliced, divided
Frozen non-dairy whipped topping, thawed
1. Line bottom and sides of 8 x 8 x 2-inch square or 1 1/2-quart dish with half of wafers.
2. In medium bowl, whisk milk and pudding mix for 2 mins, go by directions on box.
3. Top wafers with half of banana slices, then half of pudding. Repeat layers using remaining wafers, banana slices and pudding.
4. Cover and refrigerate at least 4 hours or until set. Serve with whipped topping. Garnish as desired. Store in refrigerator. Servings: 9
I finally attempted it. Last week I made my own chicken broth. I was really sick and there wasn't anything else that sounded good to eat. It turned out delicious! Last night, I turned it into chicken & dumplings. I used to love to eat these when I was smaller and they were just as good as I remembered them to be.
1 Rotisserie-style Chicken, torn up
3 celery ribs without leaves, cut into chunks
3 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 t. dried rosemary, crushed
1/2 t. dried thyme
8 whole peppercorns
2 quarts cold water
(I didn't have rosemary or thyme or whole peppercorns on hand, so I just used oregano, ground black pepper, and a tiny bit of basil, also added salt.)
1. Place all ingredients in to soup kettle. It is best to cut vegetables into large chunks, as smaller chunks will lose their flavor faster. When it appears as if stock will boil; reduce heat to low immediately or the fat will never rise to the top to skim off. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. (I always wondered why you had to throw the vegetables away, it's because they are tasteless after cooking for 2 hours.) Squeeze all the juice out of the veggies first though through a small strainer.) Refrigerate for 8 hours or overnight. Skim fat from surface.
** I liked using the Rotisserie-style chicken because all the flavor roasted into that, went straight into the broth. If you don't use this chicken, I would add a small cube of chicken bouillon to the broth, for that kick of flavor.
Chicken & Dumplings:
2-5 chicken breasts, cut into chunks
4 c. chicken stock, recipe above
2 onions, chopped
3 stalks celery, chopped
2 medium carrots, chopped
3 t. salt
1/4 c. milk
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
2 T. butter
2 T. chopped, fresh parsley (optional)
1/2 t. ground black pepper
1. In a large pot, place chicken pieces and add the chicken stock, onion, celery, carrots and 2 t. of salt. Put heat on medium low and simmer, partially covered, 15-20 minutes or until chicken is tender.
2. To prepare dumplings: In a large mixing bowl, beat together the egg and milk. Add the flour, remaining salt, pepper and baking powder and mix all together. Cut the cold butter into the flour mixture until the mixture is crumbly. Add 1 T. of chopped parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 more minutes.
3. To make gravy: Remove 2 c. of liquid in pot and place in small pot. Add 1/2 c. cold water to 1/4 c. flour. Stir well until blended. Then add flour mixture to liquid in pot and bring to a boil. It is ready when thick and bubbly and cook 1 minute more. Dish up chicken and dumplings and pour gravy on top. Sprinkle fresh parsley on top.
Monday, September 29, 2008
1 large package lime gelatin
1 cup boiling water
6-8 ice cubes
2 T sliced olives
1 T sweet pickle relish
1/2 T minced onions
1 tsp prepared mustard
1 tsp vinegar
3/4 cup shrimp
1 1/2 cups grapefruit sections, drained
3 T chipped green peppers
1/4 cup heavy cream, whipped
1/4 cup mayo
Make up gelatin according to package directions, using boiling water and ice cubes for the ice cube method. Cool until syrupy. Add remaining ingredients except mayo and cream.
Pour into 1 1/2 quart mold or 8 individual molds. Chill until firm. Unmold or cut and serve on lettuce leaves. Top with a dollop of mayo or mayo fluffed with whipped cream, if desired.
Can you say YUCK?!?!
5 cups cubed brownies (1/2 inch cubes)
1 2.8 pkg chocolate mousse mix (or jello pudding)
1 12 oz frozen whipped topping, thawed (or whip your own cream . . . I'm not really a Cool Whip fan)
1/4 cup English toffee chips or almond brickle chips
grated or shaved chocolate
Place half of the cubed brownies in trifle bowl or other clear bowl. Prepare mousse mix according to package directions. Spread half over brownies top with half of the whipped cream; sprinkle with toffee bits. Repeat layers of brownies, mousse and whipped cream. Sprinkle with grated chocolate. Refrigerate until serving.
Saturday, September 27, 2008
1 pkg. yellow cake mix
3/4 c. vegetable oil
1 8 oz. sour cream
1 c. brown sugar
1 t. cinnamon
2 c. powdered sugar
4 T. milk
1 T. vanilla
Preheat oven to 325 degrees. Mix oil, eggs, sour cream and cake mix together. Stir about 50 strokes by hand. Pour half of batter into ungreased 9x13. Combine brown sugar and cinnamon. Sprinkle over batter. Cover with rest of batter. Swirl cake with knife to marble it, as much as you like. Bake for 40 minutes. Combine powdered sugar, milk and vanilla until smooth. Pour over cake while fresh out of oven!
This is a delicious cake to make for a dessert the night before and then eat it for breakfast that next morning. Your husband, your children,... well and let's be honest-- you yourself will thank you for making this cake! It is the easiest "cinnamon roll" you'll ever make!
4-5 tomatoes, plum or ripe whatever-kind-of-tomatoes you have on hand
2-3 garlic cloves, minced
2 T. chopped fresh basil
1/4 c. olive oil (extra virgin if you have)
salt to taste
1/2 c. grated parmesan cheese
1/2 c. mayonnaise
1 loaf french baguette, sliced 1/2" rounds
Combine tomatoes, garlic, basil, oil and salt & pepper. Mix well and set aside. Mix the parmesan cheese and mayonnaise and spread on each bread round. Place bread rounds on baking sheet. Top each round with a spoonful of tomato mixture. Bake at 400 degrees fir 10 minutes or until bubbly & bread is toasted!
Wednesday, September 24, 2008
This is the recipe I was going to bring to the swap, but I had a baby instead. :)
1 (18 1/2 ounce) box chocolate cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
Preheat oven to 350º. Grease and flour, (may use baking cocoa instead), 10” bundt cake pan WELL. Prepare cake mix according to package directions. Adding dry instant pudding mix. Pour batter into pan. Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth. Spoon evenly over cake batter. Bake 50-55 minutes til toothpick comes out clean. Cool 10-15 minutes; CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen or run a knife around edge to help loosen. Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.
Sunday, September 21, 2008
1 cup flour
1/2 cup soft butter or margarine
1/2 cup chopped walnuts or pecans
Mix all together and press in bottom of pan and flatten. Bake at 350 for 20 minutes or until light brown. Cool in fridge.
1 8 oz cream cheese
1 cup powdered sugar
1 small tub of cool whip (save 1 cup for the top of dessert)
Whip cream cheese and powdered sugar together than add cool whip then spread on cooled first layer. Cool in fridge.
2 small pkgs. of instant pistachio pudding (or your choice of flavor)
3 cups milk
1 tsp. vanilla
Beat until pudding consistency. Spread on second layer, cool.
Spread on one cup cool whip. Chill until cold throughout.
Thursday, September 18, 2008
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Wednesday, September 17, 2008
I'm planning to bring this to the gathering this weekend.
Combine dry in a medium dish:
1 (3 oz.) box vanilla pudding
1 (3 oz.) orange jello
1 (3 oz.) tapioca pudding
Stir in 3 cups boiling water. Mix until smooth. Set in the refrigerator for an hour or two.
2 cans mandarin oranges, drained
About ½ container whipped topping
Stir and refrigerate several hours.
Tuesday, September 16, 2008
1 stick butter
1 c. flour
1/2 t. vanilla
2 T. sugar
1/2 c. nuts
Mix ingredients and bake at 300 degrees for 20 minutes.
1 c. powdered sugar
8 oz. cream cheese
1/2 of 12 oz. cool whip
Mix and pour on cooled crust and chill.
1 large box instant Chocolate pudding.
Mix by following directions on box. Pour onto filling. Add remaining cool whip and sprinkle with nuts.
16 oz. cool whip
2 small cans mandarin oranges
1 pkg. Keebler fudge striped cookies
2 c. butter milk
2 cans pineapple tidbits
bananas or strawberries, optional
Drain all fruit, mix buttermilk, pudding & cool whip. Add fruit and mix. Before serving, save 6 or 7 cookies for the top of the salad and crumble up the rest and stir into the salad. Place remaining cookies on top. Enjoy immediately!
1 cube butter/margarine
1/4 t. salt
1 c. water
1 c. flour
3 c. milk
3 small packages instant vanilla pudding
8 oz. cream cheese
12 oz. cool whip
Hershey's Magic Chocolate Shell
Bring margarine, water & salt to a boil, remove from heat. Add flour and beat in eggs, one at a time. Spread on a lightly greased cookie sheet. Prick with a fork. Bake at 400 degrees for 20-30 minutes. Cool.
Beat together milk, pudding, and cream cheese. Spread on crust. Spread cool whip on top of filling. Drizzle Hershey's Magic Shell on top of cool whip. Chill 4 hours!
2 bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) frozen whipped topping, thawed
Line the bottom of a 9x13 dish with 1 bag of chessman cookies & layer bananas on top. In a bowl, combine the milk and pudding mix & blend well using a handheld mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. This always tastes better to me the day after you make it and all the juices make the cookies softer. Delicious!