S: "Cooking should be a carefully balanced reflection of all the good things of the earth."
BC: 2012 HS
FC: a Collection of SchwartzFamily Recipes | My Favorite Recipes | C O O K | B O O K
1: RECIPE INDEX | Appetizers ........................... Salad Recipes ....................... Soup Recipes ...................... Meat and Poultry Recipes .... Pasta and Sauce Recipes ......... Vegetable Recipes................. Dessert Recipes.................... Cookie Recipes............... Frosting Recipes.................... Random Recipes...................... | page 3 page 12 page 23 page 31 page 40 page 45 page 62 page 92 page 98 page 103
2: KITCHEN MEASUREMENTS | A pinch = 1/8 tsp. 3 tsp. = 1 Tbs. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked 1 Tbs/ corn starch = 2 Tbs. flour 1 tsp. baking powder = 1/4 tsp. baking powder + 1/2 tsp. cream of tarter 1 whole egg = 2 egg yolks + 1 Tbs. of water 1 cup milk = 1/2 cup of water + 1/2 cup of evaporated milk 1 cup buttermilk = 1 cup yogurt, or 1 cup of warm milk + 1 Tbs. of lemon juice 1 oz. semisweet chocolate = 3 Tbs. cocoa + 1 Tbs. shortening | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 - | Substitutions
3: My Favorite APPETIZER Recipes | - 3 -
4: KABOBS (Sauce Mix) | STUFFED JALAPENOS | 15 jalapeno peppers 1 lb bacon 1 -8 oz cream cheese | - 4 - | Cut stems off peppers and cut in half.Take out seeds and veins. Stuff with cream cheese. Wrap bacon around.Secure with toothpick bake 350 degrees for 1 hour or until bacon is crisp
5: ARTICHOKE & SPINACH SWIRLS | - 5 - | 1 (17 oz ) pkg Pepperidge Farm Puff Pastry 1/2 cup mayonnaise 1/2 cup grated parmesan cheese 1 tsp onion powder 1 tsp garlic powder 1/2 tsp black pepper 1 (10)pkg frozen chopped spinach,thawed and drained 1 (14 oz) can artichoke hearts,drained and chopped | Thaw pastry sheets room temp 40 min. Stir the remaining ingredients in a bowl.Unfold 1 pastry sheet on a lightly floured surface.With the short side facing you,spread half the mixture on pastry to within 1 in of edge.Roll like a jelly roll. Repeat.Cut into slices. Bake 15 min at 400 degrees.
6: KABOBS (Sauce Mix) | - 6 - | ARTICHOKE BITES | 2 (6.5 oz) jars marinated artichoke hearts 1 onion chopped 1 clove garlic,minced 4 eggs,beaten 1/4 cup bread crumbs 1/4 tsp salt 1/8 tsp pepper 1/8 tsp oregano 1/8 tsp hot pepper sauce 2 cups shredded sharp cheddar cheese 2 Tbsp parsley | Preheat oven 325 degrees.Grease 9 in square baking pan.Drain marinade from 1 jar of artichokes into a medium sized skillet.Heat the marinade, add onions and garlic and saute 5 min.Drain second jar of artichokes,discard marinade.In a medium sized bowl,combine eggs,bread crumbs,salt,pepper,oregano&hot pepper sauce.Slowly mix in shredded cheddar,parsley&artichoke.Blend with onions&garlic.Pour into pan. bake 30 min
7: -7 - | HOT SPINACH BALLS | 4 Large Eggs 2 (10 oz) pkgs frozen spinach,chopped, cooked,drained, squeezed dry 1 cup minced onion 3/4 cup parm cheese 3/4 cup butter 1/2 tsp salt 1/2 tsp thyme 1/4 tsp pepper 1/4 tsp nutmeg 1/2 tsp garlic powder 2 -1/2 cups herbed seasoned stuffing mix | Beat eggs in a large bowl. Stir in remaining ingredients except stuffing mix.When well blended,stir in stuffing mix and let stand 20 min. while mixture firms.Shape into walnut-sized balls, using rounded teaspoon for each ball.Arrange on un- greased baking sheet.Bake 350 - 20 min
8: - 8 - | BEST EVER SHRIMP DIP 1 (8 oz) pkg cream cheese,softened 1 cup mayonnaise 1/4 cup chopped onion 1/4 cup chopped celery 1/2 lb cooked & peeled shrimp In a medium bowl,mix together cream cheese and mayonnaise. Mix in onion,celery and shrimp.Cover bowl,refrigerate before serving | SECRET INGREDIENT ICED TEA | 10 cups water,divided 1/8 tsp baking 7 tea bags soda 1-1/2 cups sugar 1 lemon, thinly sliced Bring 5 cups water to boil.Stir in baking soda& tea bags.Remove from heat and steep 15 min.Discard tea bags,stir in sugar till dissolved.Add remaining water & lemon.Refrigerate. Using baking soda removes bitterness from tea.
9: - 9 - | PARMESAN CHEESE TWISTS 1/2 pkg frozen puff pastry sheets(1 sheet) 1 egg 1 Tbsp water 1/4 cup grated Parmesan cheese 1 tsp parsley 1/2 tsp oregano Thaw pastry sheet at room temperature 30 min. Preheat oven 400 degrees.Mix egg and water.Mix cheese,parsley and oregano.Unfold pastry on lightly floured surface.Roll into 14"x10" rectangle.Cut in half lengthwise.Brush both halves with egg mixture.Top 1 rectangle with cheese mixture.Place remaining rectangle over cheese topped rectangle,egg -side down.Roll gently with rolling pin to seal. Cut crosswise into 28(1/2")strips.Twist strips and place 2" apart on greased baking sheet,pressing down ends. Brush with egg mixture.Bake 10 min or until golden.
10: 1 | - 10 - | WAKE UP FRUIT BLEND 1/3 cup orange juice 1/3 (8oz)container strawberry yogurt 1/6 medium banana( chunks) 1/8 tsp vanilla(or less) 1/3 cup ice cubes Combine all beverage ingredients in blender. Cover,blend | FROSTY ORANGE CUPS 1 pkg.(4oz) jello gelatin (any flavor) 1 cup boiling water 2 cups vanilla ice cream softened Dissolve gelatin in water.Gradually add ice cream,stirring with wire whisk.Spoon into dessert cups.
11: - 11 - | STRAWBERRY MOUSSE 1 Cup boiling water 1 pkg(4-serving size) strawberry gelatin 1 pkg(10 oz)frozen strawberries in syrup,thawed,reserve syrup 3/4 cup cold water 1 (8oz) Cool Whip | Line a 9x5 loaf pan with plastic wrap In a large bowl,combine the boiling water and gelatin,stirring until the gelatin has dissolved.Add the reserved strawberry syrup and cold water,mix well.Stir in strawberries and Cool Whip until thoroughly combined.Pour the gelatin mixture into the lined pan and chill for at least 8 hours or until firm.Invert onto a platter and remove the plastic wrap. Cut into slices and serve. ""/
12: - 12 - | My Favorite SALAD Recipes
13: - 13 - | GERMAN POTATO SALAD 1/2 lb bacon(10-12 slices) 1/2 cup chopped onion 2 Tbsp flour 2 Tbsp sugar 1- 1/2 tsp salt 1 tsp celery seed 1/2 cup vinegar 6 cups sliced cooked potatoes 2 hard boiled eggs,sliced parsley Cook bacon till crisp;drain & crumble reserving 1/4 cup bacon grease.Cook onion in bacon grease till tender.Blend in flour,sugar,salt,celery seed, and dash of pepper;add vinegar & 1 cup water;cook and stir till thickened an bubbly.Add bacon,potatoes and eggs;heat thoroughly,tossing lightly. Add parsley
14: - 14- | Easy Vegetable Soup................................ Potato Soup.............................................. Frito Chili Pie........................................... Jane's Chicken & Noodles........................ | CAULIFLOWER SALAD 1 cup mayonnaise 3/4 cup parmesan cheese 1/4 cup sugar 1 small head lettuce 1 red onion,chopped 1 head cauliflower(raw) crumbled bacon Mix mayonnaise,parmesan cheese and sugar.Let stand before putting on salad. Tear lettuce,onion and cauliflower .Add dressing just before serving.Add bacon. Toss
15: - 15 - | MANDARIN ORANGE SALAD 1/2 head romaine lettuce 2 stalks celery, chopped 2 scallions(green onions) 11 oz can mandarin oranges,drained 1/4 cup sliced almonds with 1 tbsp +1 tsp sugar (heat almonds and sugar in microwave,toss on salad last minute) DRESSING 1/2 cup vegetable oil 2 tbsp sugar 2 tbsp vinegar 1 tbsp parsley dash pepper dash hot pepper sauce
16: - 16 - | MARINATED ARTICHOKE SALAD 2(14oz)cans water packed artichoke hearts,drained and quartered 2 medium tomatoes,cut in wedges 1 cup chopped green pepper 2/3 cup chopped red onion 1/2 cup Italian dressing In a bowl,combine the artichokes,tomato,green pepper and onion. Drizzle with salad dressing; toss to coat.Cover and refrigerate at least 1 hour.
17: - 17 - | ANTIPASTO 1 lb shell macaroni 1/2 lb provolone cheese 1/4 lb salami 1/2 lb pepperoni 3 tomatoes cut in wedges 1 can sliced black olives 1 jar green salad olives 1 green pepper 3 stalks celery 1 red onion chopped | Dressing 3/4 cup oil 1/2 cup vinegar 1-1/2 tsp.salt 1 -tsp.oregano 1- tsp pepper Mix shells,add all ingredients-toss with dressing
18: - 18 - | PISTACHIO SALAD 1 (3oz) pkg instant pistachio pudding mix 1 (12oz)container cool whip 1 cup miniature marshmallows 1(20oz)can crushed pineapple with juice 1 cup chopped walnuts 3 bananas sliced Prepare the pudding according to directions on package In a large bowl,fold together the pudding and cool whip Add the marshmallows,pineapple with juice,nuts and bananas Mix well.Refrigerate
19: TACO SALAD | - 19 - | BACON SPINACH SALAD | 5 cups spinach 1 cup sliced mushrooms 1/2 cup sliced red onions 4 slices bacon,crumbled 2 hard cooked eggs 1 cup Catalina dressing Toss all ingredients except dressing in large bowl. Serve with dressing. | 1 lb ground beef 1-(14.5oz) pkg 1 pkg taco seasoning tortilla chips 1 (16oz) can chili beans 2-cups cheddar 1(16oz) French dressing cheese, 1 head lettuce shredded 1 cup chopped tomatoes 1/4 cup sour 1/2 cup salsa cream Brown ground beef,drain fat.Stir in taco seasoning,chili beans, and dressing.Fill the dressing bottle 2/3 full of water,add to skillet.boil,simmer 15 min. Crush chips,toss in large bowl .Add lettuce,cheese and tomatoes.When meat mixture is done,combine it with lettuce,tomatoes,chips.Mix well.Add salsa and sour cream.
20: - 20 - | ARTICHOKE TOSSED SALAD 2 heads romaine lettuce 1 lb bacon,cooked & drained 1 -6oz jar marinated artichoke hearts,drained & sliced 1-4oz pkg crumbled blue cheese 1 cup sliced celery 1 red & 1 yellow pepper,sliced 6 tbsp cider vinegar 1/4 cup chopped onion 4 tsp brown sugar | 4 tsp spicy brown mustard 1/2 tsp pepper 1/4 cup vegetable oil In a large salad bowl,combine first 7 ingredients;cover & refrigerate.In a blender or food processor,combine vinegar,onion,brown sugar,mustard,salt & pepper.Cover & process until smooth.Add oil,blend until thickened.Drizzle over salad.Toss gently.Serve immediately.
21: - 21 - | 1 (3.5)pkg instant vanilla pudding 1 1/2 cups milk 1/3 cup frozen orange juice,thawed 3/4 cup sour cream 1 (20oz)can chunk pineapple,drained 1(15oz) can sliced peaches,drained 1 (11oz) can mandarin oranges 2 sliced bananas 1 apple,peeled,sliced,cored | In medium mixing bowl,combine pudding mix,milk,& orange juice. Beat with electric mixer medium speed,2 min. Mix in sour cream.In a large salad bowl,combine fruits.Gently mix in orange dressing.Cover & refrigerate 2 hours. | ORANGE CREAM FRUIT SALAD
22: Strawberry Jello Salad | Mix: 2 pkgs. strawberry jello 1 1/2 cup boiling water Mix & add to above: 1 cup mashed bananas 1 cup crushed pineapple (No. 2 can) 2 pkgs. frozen strawberries (thawed) Divide and put half of mixture in jello mold. Refrigerate until sets. Cover with 1 cup sour cream or whipped cream. Cover carefully with remaining strawberry mixture. Refrigerate until set. | - 22 - | AMBROSIA FRUIT SALAD 1 (8oz) cool whip 2 -1/2cups coconut 1/2 cup chopped walnuts 1 (8oz) can fruit cocktail,drained 1 (8oz) can pineapple chunks,drained 1(11oz) can mandarin oranges,drained 3 cups mini marshmallows 1(10oz) jar cherries,drained 1 tsp nutmeg 1 tsp cinnamon Mix together,refrigerate
23: - 23 - | My Favorite SOUP Recipes
24: - 24 - | BAKED MINESTRONE | 1-1/2 lb stew beef 1-1/2 tsp Italian 1 cup chopped onion seasoning 2 gloves garlic,crushed 1(16oz) can 1 tsp salt tomatoes(drained) 1/4 tsp pepper 1 can(15oz)kidney 2 tbsp olive oil beans(undrained) 3(10oz)cans beef broth 1-1/2 cups carrots 2 soup cans water 1 cup macaroni 2 cups sliced zucchini grated parm cheese Mix beef,onion,garlic,salt & pepper in a large saucepan.Add olive oil.Stir to coat. Bake 400 degrees 30 minutes,stirring occasionally. Turn oven control to 350 degrees.Add broth,water,and seasoning;stir.Cover,cook 60 min. Stir in tomatoes,kidney beans,carrots & macaroni.Place sliced zucchini on top.Cover and bake 30-40 min,till carrots are tender. Serve with grated cheese.
25: - 25 - | CLAM CHOWDER | 1 cup chopped onions 1 cup celery 2 cups diced potatoes 2 cans (13 oz) clams,undrained 3/4 cup butter 3/4 cup flour 1 qt milk 1-1/2 tsp salt 1/2 tsp pepper 2 tbsp red wine vinegar Drain juice from clams & pour over onions,celery & potatoes.Add enough water to barely cover.Cook vegetables.Melt butter,add flour & blend until smooth.Stirring constantly,add milk & cook until smooth & thick.Add salt & pepper. Add white sauce,clams & vinegar to vegetable mixture.Heat till thick.Serve hot.
26: -26- | WISCONSIN CHEESE SOUP | 1/4 cup+1 tbsp butter 4 cups chicken 2 carrots,chopped broth 2 celery stalks,chopped 1/2 tsp paprika 1 green pepper,chopped 1/4 tsp cayenne 1 onion ,chopped 1/2 tsp ground 5 mushrooms,chopped mustard 1/2 cup chopped ham 2 cups sharp 1/2 cup flour cheddar, 2 tbsp cornstarch shredded salt & pepper to taste Melt butter in large heavy kettle.Add carrots,celery,onion,green pepper , mushrooms &ham.Cook till vegetables are crisp tender,about 10 min. Stir occasionally. Stir in flour & corn starch;cook,stirring constantly about 3 min.Add broth&cook,stirring until slightly thickened.Add milk,paprika,cayenne & mustard.Stir in cheese gradually,stirring until cheese is melted.To avoid curdling,do not allow soup to boil after cheese is added. Ad salt & pepper to taste.
27: - 27 - | BEER CHEESE SOUP | 1 tbsp butter 1 (14.5oz) can 1/2 cup chopped onion chicken broth 1/2 tsp minced garlic 3 tbsp cornstarch 1 tsp worcestershire sauce 2 cups half-and- 1 (12oz) can light beer half 2 cups sharp cheddar,shredded Melt butter in a 4 1/2 qt. pot over medium heat. Add onion,garlic & worcestershire sauce & stir well. Add the beer and raise the heat to high.Boil for 3 min. to evaporate the alcohol.Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 tbls water.Stir until smooth. Set aside.Add the half-and-half & shredded cheese to soup.Stir constantly till cheese melts. Then stir in cornstarch mixture. Stir constantly till soup is thick,about 2 min. Serve garnished with bacon bits.
28: - 28 - | OYSTER STEW SUPREME | 2 slices bacon,diced 1/cup butter 1 onion,chopped 2 stalks celery 1 clove garlic,crushed chopped 3 tbsp flour 1 pinch cayenne 1/2 tsp thyme 1(8oz) bottle clam 1/4 cup dry sherry juice 1- 1/2 cups heavy cream 1(12oz)can evaporated milk 16 oz shucked oysters,undrained 3 dashes worcestershire sauce 1/2 cup parsley salt & pepper to taste Saute diced bacon in soup pot.Add butter,heat till melted.Add onions,celery,&garlic.Continue to cook over low heat,stirring occasionally,until translucent.Do not let brown.Add salt,pepper,cayenne,thyme & flour,whisking steadily to make a roux.Cook,whisking steadily for several minutes.Slowly whisk in clam juice,Whisk until smooth.Add sherry.Whisk until smooth.Whisk in cream till smooth.Whisk in evaporated milk till smooth.Raise heat slightly,stir till starts to boil.Lower heat,whisk until slightly thickened.Stir in oysters with juice,worcestershire,&parsley.Heat till oysters curl at the edges. This means they are heated through.
29: - 29 - | OLD-FASHIONED VEGETABLE SOUP | 3 tbsp butter 1/2 tsp pepper 1 onion,diced 1 tsp parsley 2 carrots,diced 3 tbsp soy sauce 3 stalks celery,diced 1 tbsp worcestershire 1(28oz)can crushed tomatoes sauce 1 tsp salt 1 tsp paprika 2 qts. beef broth In a large pot over medium heat,melt butter. Cook onions,carrots,&celery until onions are translucent.Stir in tomatoes with juice. Add salt, pepper,parsley,soy sauce,worcestershire and paprika.Pour in beef broth.Bring to a boil,then reduce heat and simmer 30 min,until vegetables are tender.
30: - 30 - | 1 onion,chopped 1/2 cup butter 1 (16oz) pkg frozen chopped broccoli 4 (14.5 oz) can chicken broth 1 (1 lb) loaf Velveeta cheese,cubed 2 cups milk 1 tbsp garlic powder 2/3 cup cornstarch 1 cup water | In a stockpot,melt butter over medium heat.Cook onion until translucent.Stir in broccoli.Cover with chicken broth.Simmer until broccoli is tender,10-15 min.Reduce heat.Stir in cheese cubes until melted.Mix in milk & garlic powder.In a small bowl,stir cornstarch into water until dissolved.Mix into soup; cook and stir until thick. | BROCCOLI CHEESE SOUP
31: - 31 - | My Favorite Meat and Poultry Recipes
32: - 32 - | BAKED CHICKEN AND ZUCCHINI | 1 egg 4 tbsp olive oil,divided 1 tbsp water 5 medium zucchini, 3/4 tsp salt,divided sliced 1/8 tsp pepper 1 cup shredded 1 cup dry bread crumbs mozzarella cheese, 4 boneless,skinless chicken divided breast halves 3/4 tsp basil | In a shallow bowl,beat egg,water,1/2 tsp salt & pepper.Set aside 2 tbsp bread crumbs.Place the remaining crumbs in a large resealable plastic bag.Dip chicken in egg mixture,then place in bag and shake to coat. In a skillet,cook chicken in 2 Tbsp oil for 2-3 min on each side or until golden brown;remove and set aside. In the same skillet,saute zucchini in remaining oil until crisp-tender;drain.Transfer to a greased 13x9x2 baking dish.Sprinkle the reserved bread crumbs over the zucchini.Top with tomato slices;sprinkle with 2/3 cup mozzarella cheese,basil and remaining salt.Top with chicken.Cover and bake at 400 degrees for 25 min. Uncover;sprinkle with remaining cheese.Bake 10 min longer or until cheese is melted.
33: Chicken | - 33 - | CROCKPOT CHICKEN BROCCOLI CASSEROLE | 2 cups cooked chicken-(bite size) 1 bunch broccoli,steamed Sauce: 1 cup milk 1/3 cup sour cream 8 oz. cream cheese 1 cup shredded cheddar cheese 1/3 cup parmesan cheese Spray crockpot with nonstick cooking spray. Heat all sauce ingredients in pan over medium heat,stirring frequently to blend cream cheese. In crockpot,layer 1/2 broccoli,1/2 chicken,1/2 sauce. Repeat. Cook on low 6-8 hrs. Stir gently and serve.
34: - 34 - | CHICKEN -BROCCOLI DIVAN | 1 (10 oz) pkg frozen broccoli 1-1/2 cup cubed cooked chicken or turkey 1 can cream of broccoli or cream of chicken soup 1/3 cup milk 2 tbsp bread crumbs 1 tbsp melted butter | Preheat oven 450 degrees. In a 2 qt casserole,arrange broccoli and chicken.In mixing bowl,combine soup and milk.Pour over broccoli and chicken.In a bowl,combine bread crumbs and butter;sprinkle over top.Bake 15 min. or until hot.
35: - 35 - | TURKEY ROLL UPS | 1 (8oz) pkg corn bread stuffing mix 1 cup water 1/3 cup butter ,melted 1/2 cup sweetened dried cranberries 1 can corn,drained 12 thick slices(about 2 lbs) deli turkey breast 1 jar (12oz) turkey gravy Preheat oven to 375 degrees.Coat a 9x13 baking dish with nonstick cooking spray.In a medium bowl,combine the stuffing mix,water,butter,cranberries,and corn; mix well.Place 1/4 cup of stuffing mix at the smaller end of each turkey slice and roll up crepe-style.Place in the baking dish seam side down,forming 2 rows of 6 rolls.Spoon the gravy over the turkey rolls,cover tightly with foil.Bake 35-40 min, till heated through.
36: - 36 - | OLD FASHIONED TURKEY STUFFING | 2 loaves (1lb8oz) white bread 1/2 cup butter 3 cups each chopped onions and celery 3 tbsp poultry seasoning 1- 1/2 tsp salt 1 tsp pepper 1 cup chopped parsley 1-1/2 to 2 cups chicken broth,to taste | Melt butter in in a large deep skillet.Add onions and celery and cook over medium-high heat 7 min.till crisp tender,stirring once or twice.Stir in poultry seasoning,salt and pepper.Cook 1 min longer.Add mixture to bread along with parsley and mix well.Add chicken broth gradually,tossing stuffing until as moist as desired.Stuff neck and body cavities of turkey o spoon into a well greased baking dish. Follow baking time on turkey.Makes 18 cups,enough to stuff an 18-20 lb turkey. Note:The onions and celery can be chopped up to 2 days in advance. Refrigerate each vegetable separately.
37: - 37 - | HERBED PORK TENDERLOIN | 1/3 cup olive oil 4 cloves garlic,crushed 4 tsp rosemary 4 tsp thyme 1 tsp salt 1/2 tsp pepper 1 (2 lb)pork tenderloin 2-1/2 lbs potatoes,thinly sliced | In a small mixing bowl combine olive oil,garlic,rosemary,thyme,salt and pepper.Cook pork tenderloin with 3 tablespoons of the garlic mixture and place in a roasting pan. Toss potatoes with remaining garlic mixture and arrange around roast in pan.Roast 35-40 min,stirring potatoes once .Broil roast(and potatoes if desired)for 5 min to brown.Let stand for 5 min. before slicing.
38: - 38 - | VENISON MEATBALLS | 1-1/2 lb ground venison 2 cups sour cream,divided 2 tbsp catsup 1-1/4 tsp salt 1/4 tsp pepper 1/2 tsp garlic salt 1/2 tsp oregano 1 tbsp oil 1 tbsp water 2 tsp dill weed paprika | Combine venison,1/4 cup sour cream,catsup, salt,pepper,garlic salt and oregano.Shape into meatballs the size of walnuts.Brown meatballs in hot oil.Add water,cover and simmer 15 min.Remove meatballs to serving dish.Combine remaining sour cream,salt and dill in skillet in which meatballs were cooked.Heat through and pour over meatballs.Sprinkle with paprika.
39: - 39 - | SLOW COOKER VENISON SLOPPY JOES | 1/4 lb bacon 1 tsp chili powder 2 lbs venison stew meat 2 tbsp minced garlic 1 onion,chopped 1 tbsp Dijon mustard 1/2 cup brown sugar 1 cup catsup 1/4 cup red wine vinegar salt and pepper to 1 tbsp cumin taste | Cook bacon,crumble and set aside. Brown stew meat in bacon grease for flavor.Put onion,sugar,vinegar,cumin,chili powder, garlic,mustard,catsup,salt and pepper in slow cooker and mix well.Add bacon and venison and stir together. Cook a minimum of 8 hours on low setting. Use a fork to separate the meat into a thick and yummy sloppy joe style barbecue.
40: - 40 - | My favorite PASTA & SAUCE Recipes
41: - 41 - | ROASTED RED PEPPER & CHICKEN PASTA | Boil 1/2 lb penne pasta.Cook 1 lb boneless chicken breast,cut into pieces and 1 tsp garlic in skillet.Add 2 tsp chicken bouillon granules,1 cup water,3/4 cup roasted red peppers,drained,rinsed and chopped. Add mushrooms (you decide how much). Add 1 tbsp chopped parsley and 1 small can sliced black olives. Simmer 10 min. Serve over pasta. | SPAGHETTI SUPERB | 1 lb ground beef 1/2 cup chopped onion 1/4 cup green pepper 1 clove garlic 1 can cream of mushroom soup 1 can tomato soup 1 soup can water 1/2 lb spaghetti 1/2 cup shredded cheddar Cook spaghetti. Cook ground beef,onion, pepper& garlic. Drain.Add soups & water.Pour over spaghetti.Top with cheese. Bake 30 min 350 degrees.
42: - 42 - | BAKED FETTUCCINE LASAGNA | 12 oz fettuccine 1 tbsp butter 1 cup chopped onion 1 cup chopped red pepper 1 lb ground beef(optional) 1 (29oz) can diced tomatoes sliced mushrooms(again,you decide how much) 3 tbsp chopped black olives(optional) 2 tsp oregano 1 cup shredded cheddar 1 cup shredded mozzarella 1 can cream of mushroom soup 1/4 cup beef broth 1/4 cup parmesan cheese Preheat oven 350 degrees. Cook pasta until al dente,drain. Melt butter in a large skillet.Add onion and green pepper. Saute until tender.Add tomatoes,mushrooms,olives and oregano.In a separate skillet,brown ground beef. Drain. Add beef to vegetables and simmer 10 min. Place half of fettuccine in a lightly greased 9x13 baking dish. Top with half of the vegetable mixture and sprinkle with half of cheddar cheese and half of mozzarella cheese. Repeat layers. Mix together soup and broth until smooth and pour over casserole.Sprinkle with parmesan cheese . Bake 350 degrees for 35 min.
43: - 43 - | SPAGHETTI PIE | 6 oz spaghetti 1 cup tomatoes 2 eggs 6 oz tomato cup parmesan cheese paste 2 tbsp butter,softened 1 tsp sugar 1 cup cottage cheese 1 tsp oregano 1 tbsp vegetable oil 1/2 tsp salt 1 lb ground beef 1/4 tsp garlic 1 onion,chopped powder 1/4 cup green pepper 2 oz shredded mozzarella cheese | Cook spaghetti. Drain.Add eggs,parmesan cheese, and butter. Mix and shape into a crust in a greased 10-in pie plate.Spread cottage cheese over crust. Preheat oven 350 degrees. Heat 1 tbsp vegetable oil in large skillet.Brown beef,onion and green pepper. Mix in tomatoes,tomato paste,sugar,oregano,salt and garlic powder. Spread mixture over cottage cheese. Bake uncovered 30 min,350 degrees. Sprinkle with mozzarella cheese and bake 5-10 min. more.
44: - 44 - | SPAGHETTI SAUCE | 2 large cans tomato sauce 1 large can puree 2-6oz cans tomato paste(with Italian seasoning) 1 large onion(leave whole in sauce for flavor) Add 3 cans water,not more than 3/4 full(use tomato sauce cans) 1-1/2 tbsp basil 2 tbsp garlic powder 2 tbsp onion powder 1 tbsp parsley 1 tbsp sugar 4-5 tbsp romano cheese salt and pepper to taste optional: meat bones for sauce (Fedeeral meats) 1-1/2 lbs. Cut into 2 in pieces. Saute both sides. Add to sauce
45: - 45 - | My Favorite VEGETABLE Recipes
46: - 46 - | CHEESE AND BACON POTATO ROUNDS | 4 baking potatoes,cut into 1/2 in slices 1/4 cup melted butter 8 slices bacon-cooked and crumbled 1/2 lb shredded cheddar cheese 1/2 cup hopped green onions | Preheat oven 400 degrees. Brush both sides of potato slices with butter; place on greased cookie sheet. Bake in oven 30-40 min,or until lightly browned on both sides,turning once. When potatoes are ready,top with bacon,cheese, and green onion;continue baking until the cheese has melted.
47: - 47 - | GOLDEN PARMESAN POTATOES | 2 lbs new potatoes,scrubbed and quartered 1 cup parmesan cheese 1/3 cup olive oil 2 cloves garlic,crushed 1-1/2 tsp Italian seasoning Heat oven 400 degrees. Toss potatoes with parmesan cheese,olive oil,garlic and Italian seasoning in a large mixing bowl;mix lightly to coat potatoes.Line a jelly roll pan or cookie sheet with foil. Place potatoes on pan; bake 45 min or until a toothpick comes out easily when inserted in centers of potatoes. Serve immediately.
48: - 48 - | SLOW COOKER SCALLOPED POTATOES AND HAM | 3 lbs potatoes,peeled and thinly sliced 1 cup shredded cheddar cheese 1-1/2 cup chopped onion 1 cup cooked ham 1 (10.75 oz) can cream of mushroom soup 1/2 cup water 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper Place potatoes in slow cooker.In medium bowl,mix shredded cheese,onion and ham.Mix with potatoes in slow cooker.Using the same bowl,mix soup and water.Add garlic powder,salt and pepper. Pour evenly over potato mixture. Mix well. Cover, cook on high 4 hrs. | TWICE BAKED POTATO CASSEROLE | 6 med potatoes 1 pint sour cream 1/4 to 1/2 cup butter,melted 1/2 tsp salt 2 cups shredded cheddar cheese 1/4 tsp pepper 1/2 cup scallions,chopped Boil potatoes. Drain.Peel. Place in large bowl.Add remaining ingredients.Mix well. Pour in greased shallow dish. Bake 350 degrees,35 min. or until crispy.
49: - 49 - | CREAMY MASHED POTATOES | 8 large potatoes,peeled and cubed 4 oz cream cheese 1/3 cup butter 8 oz sour cream 1/2 (1oz) package dry ranch style dressing mix Preheat oven 350 degrees. Boil potatoes. Drain. Add cream cheese,butter,sour cream and ranch dressing mix.Mash until creamy.Spread evenly in a large baking dish. Bake 30 min,until top is golden brown. | CHEESY POTATO CASSEROLE | 1 (24 0z) frozen shredded hash browns 1 tsp salt 1/2 tsp pepper 1/4 cup onion 1 can cream of chicken soup 1-1/2 cups sour cream 1 cup shredded cheddar cheese 2 tbsp butter Thaw hash browns. Mix with salt,pepper,onion ,soup & sour cream 9x13 pan. Dot with butter. Bake 350 degrees,uncovered ,1 hour
50: -50 - | SAUSAGE,PEPPERS & POTATOES | 1 tbsp vegetable oil 1 lb Italian sausage 2 red and/or green peppers 1 lb(3 cups) potatoes, peeled and diced 1 envelope onion soup mix 1-1/2 cups water | Heat oil in 12 in. skillet and brown sausage.Remove sausage.Cut sausage into 1 in. chunks and set aside;reserve drippings.Add peppers to reserved drippings.Cook,stirring frequently,2 min.Add potatoes and onion soup mix blended with water.Bring to a boil over high heat.Cover and simmer 10 min.Return sausage to skillet and simmer an additional 5 min,covered, till sausage and potatoes are done.
51: - 51 - | BROWN SUGAR CANDIED SWEET POTATOES | 4 medium sweet potatoes salt (to taste) 3/4 cup brown sugar 1/3 cup water 2 tbsp butter | Cook sweet potatoes until tender.Peel,halve,and sprinkle with salt.In skillet mix sugar with water and butter;bring to a boil. Put potatoes in syrup and cook over low heat,stirring occasionally,for about 15 min,or until sweet potatoes are well glazed and candied.
52: - 52 - | GREEN BEANS WITH CARAMELIZED SWEET ONIONS | 2 tbsp butter 1 large sweet onion,quartered and sliced 1-1/2 lb fresh green beans,stem ends trimmed 1/4 tsp salt 1/8 tsp pepper | Melt butter in a skillet.Add onions,cook until tender.Cook green beans in lightly salted boiling water to cover, 5-7 min until crisp -tender.Drain green beans. Return to pot.Reserve some of the onions,then add remaining onions to pot.Add salt & pepper;toss to coat.Transfer to serving dish.Scatter reserved onions on top. | GREEN BEAN CASSEROLE | 1-1/3 cup French Fried Onions 1 can cream of mushroom soup 3/4 cup milk 1/8 tsp pepper 3 cans green beans,drained Mix soup,milk,pepper,beans and 2/3 cup onions in 1-1/2 qt dish.Bake 350 degrees,25 min.until hot.Top with remaining onions.Bake 5 min more.
53: -53 - | GREEN BEANS ALMONDINE | 3 cans green beans,drained 1/4 cup sliced almonds 1/3 cup chopped onion 3 tbsp butter 1/4 tsp salt 1/8 tsp pepper 1/4 tsp garlic powder 3 tbsp vinegar 2 tbsp pimentos | Saute almonds and onions in butter until tender.Stir in salt,pepper,garlic powder and vinegar.Mix in beans and pimentos. Cook until heated through. | CAULIFLOWER AU GRATIN | 1cup chicken broth 1/4 cup seasoned 1 head cauliflower bread crumbs separated into florets 1/2 cup parmesan 1/4 cup butter,cubed cheese Boil broth.Add cauliflower.Cover & cook15-18 min. till tender.Melt butter in skillet.Add bread crumbs.Cook 3-5 min,till browned. Remove from heat.Stir in parmesan cheese.Drain cauliflower.Top with mixture.
54: - 54 - | ROASTED GARLIC CAULIFLOWER | 2 tbsp minced garlic 1/3 cup parmesan 3 tbsp olive oil cheese 1 head cauliflower florets salt & pepper to taste parsley Heat over 450 degrees. Grease a large casserole dish. Place olive oil & garlic in large resealable bag.Add cauliflower and shake to mix. Pour into casserole dish.Bake 25 min.,stirring halfway through.Top with parmesan cheeses and parsley.Broil 3-5 min till brown. | BAKED WHOLE CAULIFLOWER | 1 head cauliflower 1/8 tsp garlic powder 1/2 cup seasoned 1/8 tsp salt bread crumbs pinch red pepper flakes 2 tbsp parmesan cheese pinch oregano 1/4 cup butter,melted Clean cauliflower.Place whole head in steamer basket,in a large pot.Add 1 in.water.Cover,boil over medium heat. Cook about 20 min. till tender.preheat oven 375 degrees.In a medium bowl,mix together bread crumbs,cheese and melted butter.Season cauliflower with remaining spices.Place cauliflower in baking dish and coat with breadcrumb mixture. bake 10-15 min.till brown.
55: Roasted Potatoes | 1 envelope Lipton Onion Soup Mix 2 lbs. potatoes (cut into lg. chunks) * (wash potatoes and leave skin on) 1/3 cup olive or vegetable oil Heat oven to 350 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake (uncovered), stirring occasionally for 40 minutes or until potatoes are tender and golden brown. | - 55 - | Potato Skins 3 med. potatoes, bakes & cooled 1/2 c. chopped onion 1/2 c.chopped green pepper 1/2 tsp. salt 1/4 c. margarine, melted 1/2 c. cooked bacon 1cup shredded cheddar cheese Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion and green pepper in margarine just until tender. Add salt. Spread on potatoes. Bake @ 450 degrees (uncovered) for 12 minutes or until crisp and brown. Top with cheese and bacon. Bake until cheese melts. Serves 6.
56: - 56 - | CAULIFLOWER CASSEROLE | 1 head cauliflower florets pinch salt 1/2 cup butter,melted 1 tsp red pepper 1/4 cup parmesan cheese flakes 2/3 cup seasoned bread crumbs 1 cup shredded cheddar Preheat oven 350 degrees. bring 2 in. water to a boil in medium saucepan.Add cauliflower,cover,cook for about 10 min.Drain,place in greased 2 qt casserole dish. In a small bowl, mix together melted butter,bread crumbs,parmesan cheese,salt and red pepper flakes.Sprinkle mixture over cauliflower.Top with cheddar cheese.Bake for 20min til cheese is melted and bubbly.
57: - 57 - | BROCCOLI CASSEROLE | 4 heads fresh broccoli, 1-1/2 tsp salt chopped 2 tsp pepper 1 -1/2 cups shredded 3 tbsp butter cheddar cheese 2 cups seasoned 1 can cream of mushroom bread crumbs soup Preheat oven 350 degrees.Cook broccoli in boiling water for 1 min.Drain,and set aside.In a saucepan over medium heat,mix cheese, soup,salt and pepper.Stir until cheese is melted. Add broccoli,stirring to coat.Transfer the mixture to a 9x13 baking dish.Melt butter,add bread crumbs. Sprinkle over broccoli mixture.Bake 30 min,until top is browned and broccoli is tender.
58: - 58 - | ZUCCHINI PARMESAN | 2 large zucchini,thinly sliced 1 - 16oz jar 2 tbsp olive oil spaghetti 1 onion sauce 2 cloves garlic,minced 1 cup shredded mozzarella Preheat oven 325 degrees.In large pot,boil zucchini until tender;drain.In a medium frying pan,heat olive oil and saute onion and garlic until tender. Combine zucchini,onion and garlic in casserole dish and mix well.Pour spaghetti sauce over the mixture and stir well.Top with mozzarella cheese.Bake for about 20 min,until heated through and cheese is bubbly. | -58-
59: -59 - | CHEESY ZUCCHINI CASSEROLE | 3 med.zucchini, 1/8 tsp paprika cut into 1/2 in. cubes 1 egg yolk,beaten 1/4 cup shredded cheddar 3 slices bacon,cooked, 1/4 shredded swiss cheese & crumbled 1/4 cup sour cream 1 tbsp chives 1 tbsp butter 1/2 cup bread crumbs 1/2 tsp salt 1 tbsp butter,melted Cook zucchini in a small amount of boiling salted water,5 min or until tender. Drain. Place in lightly greased casserole(1qt) . Set aside. Combine cheddar,swiss,sour cream,butter,salt and paprika in a small saucepan.Cook over low heat,stirring constantly,until cheese melts.Remove from heat;stir about 1/4 of hot mixture into egg yolk;then add it back to remaining hot mixture, stirring constantly.Stir in bacon & chives. Pour over zucchini.Combine bread crumbs and melted butter. Mix well and sprinkle over casserole.Bake 350 degrees for 25-30 min. | -59-
60: - 60 - | TOMATO ZUCCHINI CASSEROLE | 1-1/2 tsp chili powder 1/8 tsp pepper 1 tbsp parsley,divided 3 cups zucchini 1/2 tsp garlic powder 15 oz can tomatoes 1/2 tsp onion powder 1/4 cup bread crumbs 1/8 tsp salt 1 tbsp vegetable oil Preheat oven375 degrees. Combine chili powder,1-1/2 tsp parsley,garlic & onion powders,salt & pepper in a small bowl.Place half the zucchini in a lightly greased casserole. Add half of the tomatoes,then add half of the seasoning.Repeat.Combine bread crumbs,oil and remaining parsley. Sprinkle over zucchini layers.Bake,uncovered until zucchini is tender,about 40 min.
61: - 61 - | ITALIAN-STYLE BROILED TOMATOES | 2 large tomatoes ,cut in half 1/2 cup breadcrumbs 1 tbsp butter,melted 1/4 cup parmesan cheese 1/8 tsp basil 1/8 tsp oregano 1/8 tsp garlic powder Place the tomatoes,cut side up,on a cookie sheet. In a mixing bowl,toss the melted butter and bread crumbs. Add the cheese and herbs. Mix well. Top the tomatoes with the mix.Place under the preheated broiler until just starting to brown. Serve warm. | SUPERB
62: - 62 - | My favorite DESSERT Recipes
63: - 63 - | BAILEYS IRISH CREAM CAKE | 1 pkg yellow cake mix 4 oz instant chocolate 3/4 cup oil pudding 1/8 cup water 1/4 cup vodka 3/8 cup Baileys 4 eggs Combine cake mix,pudding mix,oil,water ,vodka, Baileys and eggs in bowl. Beat until smooth.Pour into greased bundt pan. Bake 350 degrees,40-50 min. or until done. Remove from pan and cool completely.Mix a glaze of Baileys and confectionery sugar to a thick consistency. Drizzle over cake | ICE CREAM CAKE | 1 small pkg Oreo cookies(crushed) Death by Chocolate ice cream (sliced) Vanilla ice cream (sliced) 1 jar hot fudge peanuts(optional) Cool Whip In 9x13 pan-put Oreo cookies crushed on bottom. Layer Death by Chocolate,Vanilla,drizzle warm hot fudge(add peanuts now if desired) Freeze for a few hours.Spread with Cool Whip.Return to freezer.Let stand 20 min. before cutting.
64: - 64 - | * * HOMEMADE PASTRY DOUGH * * 2 cups all-purpose flour 1 tsp. salt 3/4 cup Crisco shortening 6 Tbs. cold water Cut shortening into flour and salt until crumbly. Add water one tablespoon at a time while mixing with fork. Use hands to press into a firm ball of dough and roll dough with rolling pin on lightly floured surface until thin. | TORTE DOBOSCH | 8 eggs 8 tbsp flour 8 tbsp sugar 1 tsp baking powder 1/4 tsp cream of tartar Beat egg yolks and sugar till light and fluffy and sugar is melted.Fold flour and baking powder into egg yolks and sugar mixture. Beat egg whites with cream of tartar(very stiff), then fold into rest of mixture.(fold dough mixture into egg whites). Grease and flour 5 round cake tins. Bake 10 min at 375 degrees. Frost with frosting of your choice.
65: - 65 - | MILLION DOLLAR POUND CAKE | 1 pound butter,softened 3/4 cup milk 3 cups sugar 1 tsp almond extract 6 eggs 1 tsp vanilla 4 cups flour Preheat oven 300 degrees. Grease a bundt pan. Cream butter,gradually add sugar,beating until light and fluffy.Add eggs one at a time,beating after each addition.Gradually add flour alternately with milk.(beginning and ending with flour)mixing well after each addition.Mix in almond and vanilla extracts.Pour batter into pan and bake 1 hr 40 min or until toothpick inserted in center comes out clean.Cool in pan 10 to 15 min.Remove from pan.
66: - 66 - | CHOCOLATE CHEESECAKE | 1 pkg chocolate cake mix 1 tbsp oil 2 (8oz) cream cheese(softened) 1/2 cup sugar 4 eggs 1-1/2 cup milk 1 tsp vanilla 2-1/2 cups whipped topping(Cool Whip) | Preheat oven 300 degrees.reserve 1 cup dry cake mix.In large mixing bowl,combine remaining cake mix,1 egg, and oil.(mixture will be crumbly)Press crust mixture evenly into bottom and three fourths the way up the sides of a greased 13x9 pan.In same bowl,blend cream cheese and sugar. Add 3 eggs and reserved cake mix.beat 1 min. at medium speed.At low speed,slowly add milk and vanilla.Mix until smooth.Pour into crust.Bake 55-65 min or until center is firm. When cool,spread with prepared topping. Store in refrigerator.
67: - 67 - | SOUR CREAM CHEESECAKE | 2 -8 oz cream cheese(softened) 3 eggs 1/2 cup sugar 1 tsp vanilla Pour into graham cracker crust after beating well.Bake 350 degrees-20 min. Cool 10 min. Mix: 1 (16oz) sour cream 1/4 cup sugar 1 tbsp vanilla Pour over first ingredients and bake again for 10 min. Crust: 2 cups graham cracker crumbs 1/4 cup butter (melted) 1/4 cup sugar 1/4 tsp cinnamon(optional) Bake 350 degrees for 15 min.
68: - 68 - | Microwave Peanut Brittle | 1 cup sugar 1 tsp. vanilla 1/2 cup white corn syrup 1 tsp. baking soda 1 cup raw peanuts 1 tsp. margarine In a 1 1/2 qt. casserole dish, stir sugar and syrup. Bake in microwave on high for 4 minutes. Stir in peanuts. Bake in microwave on high for 3 to 5 minutes, or until light brown. Add margarine and vanilla to mixture, blending well. Bake in microwave 1 to 2 minutes more. Peanuts will be lightly browned. Add baking soda and GENTLY stir until foamy. Carefully pour onto greased cookie sheet. Cool and break apart. * Easy, and yummy! | CREAMSICLE CAKE | 1 small sugar free orange jello 2 cups orange sherbet 1 cup boiling water 1 small can mandarin oranges(drained) 8 oz Cool Whip Angel Food cake Mix jello &water-add sherbet,set aside.Break up cake in a 9x13 pan.Add oranges&Cool Whip to jello mixture.Spoon mixture into pan. Fully coat the cake pieces.Refrigerate 2 hours.
69: - 69 - | ALMOND PUFF | 1/2 cup butter(softened) 1 cup water 1 cup flour 1 tsp almond extract 2 tbsp water 1 cup flour 1/2 cup butter 3 eggs Preheat oven 350 degrees. Cut 1/2 cup softened butter into 1 cup flour.Sprinkle with 2 Tbsp water and form into ball.Divide in half. On ungreased cookie sheet,pat each half into 12x3 oval,3 in. apart. in saucepan,heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and quickley stir in flour and almond extract. Stir vigorously over low heat till ball is formed. remove from heat and beat in eggs,all at one time. Divide in half and spread over dough. Bake 60 min. Frost when cool. GLAZE 1-1/2 cups confectionery sugar 2 tbsp butter(softened) 1-1/2 tsp almond extract 2 tbsp warm water Mix together till smooth.
70: - 70 - | PUMPKIN ROLL | 3 eggs Filling: 2 Tbsp butter 1 cup sugar 8 oz cream cheese 1/2 tsp cinnamon 1 cup confectionery 1 tsp baking soda sugar 3/4 cup flour 3/4 tsp vanilla 15x10 pan-Bake 375 degrees-15 min. Grease pan, then insert wax paper and grease paper.Turn out immediately on powdered sugar towel.Remove wax paper.Mix filling and spread over cake. Roll- up jelly roll fashion.Wrap in plastic wrap and freeze.Roll while still warm. Easier to slice when frozen. | BANANA BREAD | 6 bananas 2-1/2 cups flour 1 cup oil 2 tsp baking soda 2 cups sugar 1/2 tsp salt 4 eggs 1/2 to 1 cup chopped nuts,(optional) Puree bananas,set aside. Beat together oil and sugar. Add eggs,one at a time,beating each until blended.Add flour,soda and salt. beat until just blended. Blend in bananas, then stir in nuts.Turn mixture into greased bundt pan.Bake 350 degrees for 1 hour or until toothpick comes out clean. If top browns too much toward end of baking,cover with foil.
71: - 71 - | CHOCOLATE ECLAIR CAKE | 1 (14.4 oz) graham crackers 2 (4-serving) pkgs French vanilla instant pudding mix 3 cups milk 1 (12 oz) Cool Whip 1 (16oz) ready to spread chocolate frosting Line bottom of ungreased 9x13 baking dish with one-third of graham crackers.In large bowl,whisk together pudding mix and milk;add whipped topping,stirring until mixture thickens. Spread half the pudding mixture over graham crackers in baking dish.Repeat layers with one-third of graham crackers and remaining pudding mixture.Top with remaining graham crackers.Cover & chill 8 hrs. | JELLO CAKE | 4 assorted flavors jello (3oz box) lightly greased 13x9 pan Mix each flavor with 1 cup boiling water and 1/2 cup cold water.Thicken in refrigerator 1 layer at a time.Spread sour cream mixture (about 1-1/2 cups each layer) and let thicken in fridge. Sour cream mixture is on top.(final layer). Sour cream mixture: 1/2 cup cold water, 2 pkgs plain gelatin. Mix and set aside. Boil 2 cups milk,add 1 cup sugar and stir into gelatin mixture.Add 16 oz sour cream and 1 tsp vanilla. Set aside.
72: - 72 - | BAKLAVA ROLL-UPS | butter flavored cooking spray 1/4 cup almonds 1/2 cup pistachios 1 tbsp butter,room temperature 1/2 tsp cinnamon 1 Tbsp sugar 1/4 cup honey,divided 12 sheets phyllo dough Preheat oven 325 degrees.Spray a cookie sheet with butter flavored spray.In a food processor, combine almonds and pistachios.Pulse to coarsely chop.Add butter,cinnamon,and sugar. Pulse to combine. Transfer to bowl and set aside.Place 1 sheet of phyllo on a flat work surface,short side facing you. Spray with butter flavored spray.Repeat with second layer. Spread one-third of nut mixture over dough,leaving 1 in margin at the top and bottom. Drizzle with 2 Tbsp honey.Cover with a layer of phyllo,spray with butter flavored spray.Repeat with second layer of phyllo. Spray with butter flavored spray.Starting from the bottom,roll up into a thin cylinder(like a cigar) to the top.Seam-side down,cut crossways into 5 sections.Transfer to baking sheet,seam side down.Spray with butter flavored spray. Repeat with second and third batch. Bake until crust is evenly golden,25-30 min. Remove from oven.Drizzle with 2 Tbsp honey and serve.
73: PEANUT CLUSTERS | - 73 - | AMARETTO CAKE WITH CINNAMON SWIRL | 1 cup sliced almonds 1- 8 oz sour cream 1 tbsp cinnamon 4 eggs,lightly beaten 3 tbsp almond paste 1/2 cup oil 1 pkg.white cake mix 1/2 cup amaretto 1 pkg (4 serving size) white chocolate instant pudding mix Preheat oven 350 degrees.Grease a bundt pan.In food processor,combine almonds and cinnamon. Process,till nuts are finely chopped.Coat bottom and sides of pan with half the mixture.Add almond paste to remaining mixture in processor.Process until combined.On low speed,beat cake and pudding mixes,sour cream,eggs, oil and amaretto. Beat on medium 2 min.Spoon half the batter into pan.Evenly sprinkle cinnamon-almond paste mixture over batter.Spoon remaining batter on cinnamon mixture.Bake 55 min or until toothpick inserted in center comes out clean.GLAZE: In saucepan combine 1/3 cup water,1/4 cup sugar,2 Tbsp butter.Stir over medium heat until sugar is dissolved.Simmer,uncovered 5 min.
74: - 74 - | CHOCO-HOLIC CAKE | 1 pkg chocolate cake mix 4 eggs 1 pkg. instant pudding 12 oz pkg (chocolate) chocolate chips 1 cup milk 1 cup chopped 1/2 cup sour cream walnuts Preheat oven 350degrees. Grease a bundt pan. Combine cake mix,pudding mix,milk,sour cream and eggs in large mixer bowl.Beat on low speed until blended. Beat on high speed for 2 min.Stir in chips and nuts.Pour into greased baking pan. Bake 55-65 min. or until toothpick comes out clean.Cool in pan 20 min.Remove from bundt pan. Sprinkle with confectionery sugar,if desired.
75: Uncle Ross' Pumpkin Pie | - 75 - | DOUBLE CHOCOLATE NO-BAKE CHEESECAKE | 1 cup semisweet chocolate chips 1/3 cup sour cream 1-8oz cream cheese,softened 1/4 tsp almond extract 1/4 cup butter,softened 1 cup heavy cream 1/2 cup sugar 1- 9 in chocolate pie crust Place chocolate chips in bowl and microwave on high 1 to 1-1/2 minutes,until melted. set aside.Beat cream cheese,butter and sugar until smooth and fluffy.Add sour cream,almond extract,and cooled melted chocolate;beat until well mixed.In a small chilled bowl,whip heavy cream until stiff. Fold by hand(not with electric mixer)into chocolate mixture.Spoon into chocolate pie crust.Chill until firm. | SOUR CREAM COFFEE CAKE | 2 cups sugar 1/8 tsp salt 1 cup butter 1/2 tsp vanilla 2 eggs 1/3 cup flour 1 cup sour cream 1/2 cup brown sugar 2 cups flour 2 tbsp butter,melted 1 tsp baking powder 1 tsp cinnamon Preheat oven 350degrees.Grease a 9x13 pan.Cream 1 cup butter and 2 cups sugar. Add eggs,sour cream and vanilla.Add 2 cups flour,baking powder, and salt. Spread half of batter in pan.For filling, mix together 1/3 cup flour,brown sugar, and 2 Tbsp melted butter. Sprinkle half over cake batter.Add the rest of the batter.Sprinkle remaining filling on top. Bake 35-40 min.
76: - 76 - | ECLAIR CAKE | 1 cup water 1/2 cup butter(1 stick) cut in quarters 1/4 tsp salt 1 cup flour 4 eggs,at room temperature 3 cups milk 2 pkg (4 serving size) instant chocolate pudding 1 Cool whip (8oz) 2 tbsp chocolate syrup Preheat oven 400 degrees.Bring water and butter to boil over medium heat.Add the flour all at once and stir quickly with a wooden spoon until the mixture forms a ball.Remove saucepan from heat. Add 1 egg to mixture and beat with wooden spoon to blend.Add remaining eggs,one at a time,beating well after each addition.Spread the mixture over the bottom of rimmed cookie sheet or jelly roll pan sprayed with nonstick baking spray.Bake 20-25 min. remove from oven and let cool.Beat milk and pudding together until thick. Spread evenly over the baked shell.Chill 1 hour. Spread Cool Whip over chocolate pudding and drizzle with chocolate syrup just before serving.
77: - 77 - | STREUSEL COFFEECAKE | 8 oz cream cheese(softened) 2-1/2 cups flour 1-1/2 cups sugar 1-1/2 tsp baking powder 3/4 cup butter (softened) 3/4 tsp baking soda 3 eggs beaten 1/4 tsp salt 3/4 tsp vanilla 3/4 cup milk Combine cream cheese,sugar and butter. Mix until well blended on medium speed of electric mixer.Blend in eggs and vanilla.Combine dry ingredients;Add alternately with milk,mixing well after each addition. Pour into greased 9x13 pan.Sprinkle with crumb topping. Bake 350 degrees, 50 min until toothpick comes out clean. Store in refrigerator. STREUSEL: 1 cup brown sugar 2 tbsp flour 2 tbsp melted butter 2 tsp cinnamon Combine all ingredients-I put on top and in the middle of coffeecake.
78: - 78 - | CHOCOLATE MOUSSE PIE | 1 - 9 in graham cracker pie crust 1/2 cup heavy cream 1 cup chocolate chips 2 tbsp sugar 1/4 cup sugar 2 tbsp cocoa 1/4 cup water 2 tbsp conf. sugar 1 tsp unflavored gelatin 1 cup heavy cream 3 tbsp instant coffee 1/2 tsp almond 3 eggs extract 1 tsp vanilla 1/2 tsp vanilla Sprinkle the gelatin on top of 2 tbsp water.Separate the eggs. In a saucepan,heat chocolate,1/4 cup sugar,2 tbsp water,& coffee stir until melted.Add softened gelatin to the saucepan and heat until completely dissolved.Remove pan from heat;gradually beat in egg yolks.Return pan to heat.Cook until mixture thickens slightly, stirring constantly.Remove from heat,& stir in 1 tsp vanilla. Cool slightly. Beat egg whites to soft peaks.Gradually add 2 tbsp sugar and beat until stiff but not dry.Fold whipped eggs into chocolate mixture. Whip1/2 cup cream until stiff, and fold into chocolate mixture. Spoon in to pie crust and chill.TOPPING:Add cocoa and conf sugar to 1 cup heavy cream. Chill 30 min,then whip until stiff.Stir in almond extract and 1/2 tsp vanilla. Spread on top of pie. Chill several hours .
79: - 79 - | LEMON CREAM PIE | 1 9in pie shell (graham cracker) 1 -8oz cream cheese,softened 1 cup milk 1 -(4 serving size) lemon instant pudding 1/2 cup lemon pie filing(from 15.75-oz can) 1 -8 oz cool whip Heat over 450 degrees.Cream cheese on medium speed until creamy.Gradually beat in milk until well blended.Add pudding mix;beat about 30 seconds or until smooth.On low speed,beat in pie filling just until blended.Fold 2-1/4 cups cool whip into pudding mixture.Spoon pudding mixture into pie shell.Refrigerate at least 2 hours or until set.Spoon remaining cool whip on top.
80: - 80 - | 2 cups cold milk 2 pkg (4 serving size) 1 -6 oz oreo pie crust chocolate instant pudding 1- 8 oz cool whip and pie filling Pour milk into large bowl Add dry pudding mixes. beat with wire whisk.(Mixture will be thick) Spoon 1-1/2 cups of the pudding onto bottom of the pie crust.Gently stir half of cool whip into remaining pudding.Spread evenly over pudding layer in crust; top with remaining cool whip.Refrigerate 3 hours or until set. | 1-1/2 cups graham cracker 1 cup canned pumpkin crumbs 1/2 cup brown sugar 1/4 cup butter,melted 1 tsp ginger 3 tbsp sugar 1/2 tsp cinnamon 1/2 gallon vanilla ice cream, 1/2 tsp nutmeg slightly softened 1 tbsp orange juice To prepare crust:combine crumbs,sugar & butter in a mixing bowl.Press into prepared pan.Chill 1 hour or until firm.Bake 375 degrees for 10 min.Cool before filling.To prepare filling:combine ice cream,pumpkin, brown sugar,ginger,cinnamon,nutmeg & orange juice. Pour into crust. Freeze until ready to serve. | TRIPLE LAYER CHOCOLATE PIE | PUMPKIN ICE CREAM PIE
81: - 81 - | CARAMEL CRUMB APPLE PIE | 6 cups peeled,sliced 1/2 tsp cinnamon apples 1-9 in unbaked 1 tbsp lemon juice pie crust 1/2 cup sugar 28 caramels 3 tbsp flour 1 can evaporated TOPPING:1/4 cup flour 1/3 cup brown sugar 2 tbsp butter 1/2 tsp cinnamon Combine topping ingredients and spread into 8 in square pan. Bake 400 degrees 6-8 min; cool,crumble. Set aside. Sprinkle apples with lemon juice. Combine sugar,flour and cinnamon;toss with apples.Place the apples in the bottom of the pie crust.Cut a circle of foil to cover the apples.Place over apples and bake 425 degrees for 10 min.Reduce heat to 375 degrees and bake 35 min more.Melt caramels in saucepan with milk;stir frequently.remove foil from pie and pour caramel mix over apples. Sprinkle topping over caramels. Bake 5 min more. Best if served warm
82: - 82 - | PEANUT BUTTER BARS | 1 cup butter,melted 1 cup peanut butter 2 cups graham cracker crumbs 1-1/2 cup chocolate chips 2 cups conf. sugar 4 tbsp peanut butter In medium bowl,mix together butter,graham cracker crumbs,conf.sugar and 1 cup peanut butter until well blended. Press evenly in bottom of greased 9x13 pan. Melt chocolate chips and peanut butter in microwave stirring occasionally until smooth.Spread over prepared crust.Refrigerate at least 1 hour before cutting into squares. | CREAMY STRAWBERRY LEMON SQUARES | 1-1/2 cups graham cracker 3 cups cold milk,divided crumbs 2 pkg (4 serving size) 1/2 cup sugar(divided) lemon instant pudding 6 tbsp butter,melted and pie filling 2 -8oz cream cheese,softened 1-8oz cool whip Mix graham cracker crumbs,1/4 cup sugar and butter until well blended.Press firmly into bottom of 13x9 in pan.Refrigerate till ready to use. Beat cream cheese, remaining 1/4 cup sugar& 1/4 cup milk in medium bowl with wire whisk until well blended.Spread over crust . Pour remaining 2-3/4 cups milk into large bowl.Add dry pudding mixes.Beat with wire whisk 2 min,until well blended.Pour over cream cheese layer.Let stand 5 min.Cover with cool whip.Refrigerate overnight.
83: - 83 - | CHOCOLATE PEANUT BUTTER COOKIE BARS | 1 cup butter,softened 1/2 cup cocoa 1-1/2 cups sugar 1 tsp baking soda 2 eggs 1/2 tsp sea salt 1 tsp vanilla 1/2 cup peanut butter 2 cups flour 1 cup peanut butter chips Preheat oven 325 degrees. Cream butter,peanut butter,sugar,eggs,& vanilla until fluffy.Add flour, cocoa,baking soda,& salt. Mix until just combined.Fold in peanut butter chips. Spread dough in a 9x13 greased pan. Bake 25-30min. | TRIPLE PEANUT BARS | 1-18 oz pkg refrigerated 1-10 oz pkg peanut butter peanut butter cookie dough chips 1-12 oz pkg chocolate chips 1 cup peanut butter 1-14 oz can sweetened 1 cup conf. sugar condensed milk 1 tbsp milk 1-1/2 cups dry roasted peanuts Preheat oven 350 degrees.Grease a 15x10x1 in. jelly roll pan. Press cookie dough into bottom of pan(flouring hands helps to not stick to fingers)Sprinkle chocolate chips over dough.Drizzle sweetened condensed milk over chips; top with peanuts and peanut butter chips.Press down firmly. Bake 25 min.Cool. Beat together peanut butter,conf. sugar & 1 Tbsp milk.(if needed,add additional milk,1 tsp at a time) to make easy to drizzle over cookies.
84: - 84 - | HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE | 1 Devils food cake mix 3 cups conf sugar 1/3 cup butter,melted 2 tbsp whipping cream 1 egg (heavy cream) 3/4 cup butter,softened 3/4 cup honey-roasted 3/4 cup peanut butter peanuts(chopped) 2 tsp vanilla 1/2 cup whipping cream 1 pkg chocolate chips (heavy cream) Preheat oven 350 degrees.Line a 15x10x1 in jelly roll pan with foil,extending foil over pan edges.Grease foil.In a large bowl,combine cake mix,melted butter, and egg.Beat with electric mixer on low speed until mixture is combined.Press mixture into bottom of prepared pan. Bake in preheated oven 12 min. Cool completely. In a large,combine softened butter,peanut butter and vanilla.Beat on medium speed for 30 seconds.Add conf. sugar and beat until combined,scraping bowl often.Beat in 2 tbsp whipping cream.Stir in chopped peanuts.Spread mixture evenly over the cooled crust.Place bars in refrigerator while preparing the ganache. In a small saucepan,bring 1/2 cup whipping cream just to boiling over medium-high heat.Remove from heat.Add chocolate pieces.Do not stir.Let stand 5 min.Stir until smooth.Cool 15 min. Very gently pour ganache over bars,lightly spreading it to the edges of the bars with a spatula.Cover and chill for 2 hours or until set.Using the edges of the foil,lift the uncut bars out of the pan.Cut into bars.TO STORE: Place bars in single layer in an airtight container;cover.Store in the refrigerator up to 3 days or freeze up to 3 months.Thaw bars if frozen.
85: - 85 - | CANDY-TOPPED CREAMY PEANUT BUTTER BARS | 1 roll refrigerated 1 cup salted chocolate chip cookies peanuts 3/4 cup butter, 1 cup chocolate softened chips 1/2 cup peanut butter 1/4 cup heavy 2 cups conf sugar cream 2 tbsp milk 2 tsp colored 1/2 cup miniature sprinkles candy-coated chocolate baking bits Heat oven 350 degrees.Grease 13x9 in pan,break up cookie dough.With floured fingers,press dough evenly in bottom of pan to form crust. Bake 12-16 min until light golden brown.Cool completely. in medium bowl,beat 1/2 cup of the butter, peanut butter,conf sugar and milk till smooth.Stir in peanuts.Spread over cooled crust. In saucepan,cook chocolate chips and remaining 1/4 cup butter over low heat,stirring frequently,until melted and smooth.Remove from heat.Cool 10 min.Stir heavy cream into chocolate mixture until well blended.Spread over peanut butter.Immediately sprinkle baking bits over chocolate.Refrigerate
86: - 86 - | FROSTED BROWNIES | BROWNIES: 2/3 cup flour 2 eggs 1/2 tsp baking 3 packets(1oz)Nestle' Toll powder House Choco Bake 1/4 tsp salt unsweetened chocolate 1 cup sugar flavor 1/2 cup butter,softened 1 tsp vanilla 1/2 cup chopped nuts Combine flour,baking powder and salt in bowl.Beat sugar butter,eggs,Choco Bake and vanilla in a small mixing bowl until creamy.Gradually beat in flour mixture.Stir in nuts. Spread into a greased 8 in square baking pan.Bake in preheated 350 degree oven for 25-30 min.Or until toothpick comes out slightly sticky. Cool completely.Spread with Fudge Frosting. FUDGE FROSTING: 3 tbsp butter,softened 1 packet(1oz) Nestle'Toll House Choco Bake unsweetened chocolate flavor 2 tsp milk 1/2 tsp vanilla 1 cup conf sugar Beat butter,Choco Bake,milk and vanilla in a small mixing bowl until well blended.Gradually beat in conf. sugar until creamy.
87: - 87 - | MARBLED CREAM CHEESE BROWNIES | 1 pkg brownie mix 1/3 cup sugar 1 -8 oz cream cheeses,softened 2 tbsp flour 5 tbsp butter 3/4 tsp vanilla 2 eggs,plus amount of eggs specified on brownie pkg Beat together softened cream cheese and butter until smooth. Add sugar,2 eggs,flour and vanilla;beat until smooth and set aside. Prepare brownie mix according to package directions. Pour half of the brownie mixture into a greased 13x9 in pan.Spread cream cheese mixture over brownie layer.Spoon the remaining brownie batter here and there over cream cheese batter.Swirl knife through batter.Bake 350 degrees 35-40 min. | FROSTING: 3 tbsp butter 2 tbsp cocoa 1-1/2 cup conf sugar 2 tbsp milk 1 tsp vanilla Melt butter in saucepan.Stir in cocoa until dissolved.Add conf. sugar,milk and vanilla.Stir until smooth.Frost brownies.
88: FUDGY CHOCOLATE BROWNIES | -88- | 1-1/3 cups flour 1/4 tsp baking soda 1/4 tsp salt 3/4 cup Splenda sugar blend 1/2 cup butter,melted 4 packets (1oz) Nestle'Toll 2 large eggs House Choco Bake pre-melted 2 tbsp water unsweetened chocolate 1-1/2 tsp vanilla 1/2 cup chopped nuts Preheat oven 350 degrees.Grease 13x9 in pan.Combine flour, baking soda,and salt in small bowl.Stir in Splenda,butter,Choco Bake,eggs,water and vanilla .Stir vigorously.Stir in flour mixture.Stir in nuts.Spread into prepared pan. Bake 18-22 min. | EASY CHOCOLATE FUDGE BROWNIES | 1-2/3 cups sugar 1-1/2 tsp vanilla 1/2 cup butter 1-1/3 cups flour 2 tbsp water 1/4 tsp baking soda 4 packets (1oz) Nestle'Toll House 1/4 tsp salt Choco Bake pre-melted unsweetened 1/2 cup chopped nuts chocolate 2 eggs Preheat oven 350 degrees.Grease 9x13 in pan. Microwave sugar, butter & water in microwave safe bowl on high 4-5 min or until bubbles.Remove from heat.Add Choco Bake;stir. Add eggs one at a time,until blended.Stir in vanilla.Add flour,baking soda and salt; stir well.Stir in nuts.Pour into prepared pan. Bake 15-20 min
89: -89- | CRUNCHY PEANUT BUTTER SWIRL BROWNIES | 1 -3oz cream cheese, 1 pkg brownie mix softened 2 tbsp water 1/3 cup peanut butter 1/2 cup vegetable oil 1/4 cup sugar 2 eggs 1 egg 1/2 cup chopped nuts Preheat oven 350 degrees.Grease 13x9 in pan.Blend cream cheese,peanut butter,sugar and 1egg. Beat at medium speed until smooth.Stir in peanuts and set aside. In a large bowl, combine brownie mix,water,oil,and 2 eggs.Beat 50 strokes with a wooden spoon.Spread half of the batter into the prepared pan.drop filling by tablespoons over brownie batter. Spoon remaining batter over filling.Pull a knife through the batter in wide curves,turn pan and repeat for marbled . effect. Bake 30 min. Cool completely. | OREO TRIPLE LAYER CHOCOLATE PIE | 24 oreo cookies,crushed 2 pkg (4 serving size) (about 2 cups) chocolate instant 1/4 cup butter,melted pudding & pie filling 2 cups cold milk 1-8oz cool whip 2 cups oreo cookies,chopped Mix 2 cups oreos and butter.Press into bottom and up side of 9 in pie plate. Pour milk into large bowl. Add pudding mixes.Beat with wire whisk,2 min. Spoon 1-1/2 cups of pudding into crust.Gently stir half of cool whip into remaining pudding.Spread over pudding in crust.Stir chopped cookies into remaining cool whip. Spread over pudding mixture.
90: CRUMB-TOPPED APPLE SLAB PIE | 2-1/4 cups flour 3/4 tsp salt 2/3 cup butter flavor Crisco 8-10 Tbsp cold water 2/3 cup sugar 1/3 cup flour 1 tsp cinnamon 3-1/2 lbs Granny smith apples,peeled,cored&cut Crumb Topping Line a 15x10x1 inch wide baking pan with foil, extending over the edges of the pan.In large bowl,stir together flour & salt.Cut in shortening until mixture resembles coarse crumbs.Sprinkle 1 tbsp cold water over part of flour mixture;gently toss with a fork.Push moistened dough to side of bowl.Repeat, using 1 tbsp cold water at a time,until all the flour mixture is moistened.Using your fingers,gently knead the dough just until a ball is formed.Preheat oven 375 degrees.On a lightly floured surface,roll dough into a retangle.Wrap it around the rolling pin;unroll it into the baking pan.Ease dough into the pan and up the sides,being careful not to stretch it.Trim dough 1/2 inch beyond edge of pan. cont. next page | -90-
91: continued: | In an extra large bowl,combine sugar,1/3 cup flour,and the cinnamon;add apples.Toss lightly until apples are coated.Spoon apple mixture into pie dough.Sprinkle with crumb topping.Bake 40-45 min or until apples are tender. CRUMB TOPPING 1 cup quick cooking rolled oates 1 cup packed brown sugar 1/2 cup flour 1/2 cup butter 1/2 cup pecans(chopped) In large bowl,stir together quick cooking rolled oats,packed brown sugar, and flour.Cut in butter until topping mixture resembles coarse crumbs.Stir in chopped pecans. | -91-
92: -92- | My Favorite COOKIE Recipes
93: -93- | CRISPY CHEWY OATMEAL RAISIN COOKIES | 1-1/2 cups flour 1 cup Splenda 1-1/2 tsp vanilla sugar blend 1 tsp baking soda 2 eggs 1 tsp cinnamon 1 cup butter, 1 tbsp molasses softened 1 cup raisins 3 cups old- fashioned oatmeal,uncooked Preheat oven 350 degrees.Stir together flour,soda and cinnamon. Set aside.Beat butter and Splenda sugar blend at medium speed until fluffy.Add eggs,molasses and vanilla,beating until blended.Stir in oats and raisins.Drop dough by rounded tablespoons onto lightly greased baking sheets.(I use parchment paper) Bake 10-12 min. | GRANDMAS XMAS CUT OUTS | 1/2 lb butter 1/8 tsp vanilla 1 cup sugar 3 cups flour 3 eggs 1/8 tsp salt 2-1/4 tsp baking powder Preheat oven 350 degrees.Bake 8-10 min.Cream butter and sugar. Beat in eggs,add vanilla.Blend in flour,salt, and baking powder.Use dough hooks. (Works better if dough is refrigerated.)
94: -94- | CHOCOLATE -PEANUT BUTTER COOKIE PIZZA | 1 roll (16.5oz) refrigerated chocolate chip cookies 1 (8oz) cream cheese 1/2 cup peanut butter 1 cup conf sugar 1/4 cup milk 1 cup Cool Whip 3/4 cup hot fudge 1/4 cup peanuts Preheat oven 350 degrees.Break up cookie dough into ungreased 12 in pizza pan.With floured fingers,press dough evenly in bottom of pan to form crust.Bake 15-20 min until golden brown.Cool completely.In medium bowl,beat cream cheese,peanut butter,conf sugar and milk until smooth.Fold in Cool Whip.Spread 1/2 cup hot fudge over cooled crust.Spread peanut butter mixture over top.Drizzle with remaining 1/4 cup hot fudge. Sprinkle with peanuts.Refrigerate 30 min.
95: -95- | CHOCOLATE CHIP COOKIES | 2-1/4 cups flour 1/2 Splenda brown 1 tsp baking soda sugar blend 1 tsp salt 1 tsp vanilla 1 cup butter,softened 2 eggs 1/4 cup Splenda sugar blend 1 pkg (12oz) semi-sweet chocolate chips Preheat oven 375 degrees. Combine flour, baking soda and salt in a small bowl.Set aside.Beat butter,Splenda sugar blend, Splenda brown sugar blend and vanilla at medium speed with electric mixer until blended.Add eggs,one at a time,mixing well after each addition. Gradually add flour mixture,beating until blended.Stir in chocolate chips.Spoon rounded tablespoons of cookie dough on greased cookie sheets(parchment paper) Bake 9-11 min. till brown.
96: -96- | OLD FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES | 1-1/2 cup flour 1/2 cup Splenda 1 tsp baking soda brown sugar 1 cup butter,softened 1 tsp vanilla 1/2 cup peanut butter 1 egg 1/2 cup Splenda sugar 1 pkg peanut blend for baking butter & milk chocolate chips Preheat oven 375 degrees. Combine flour and baking soda in small bowl. Set aside. Beat butter,peanut butter,Splenda sugar blend,Splenda brown sugar and vanilla in large bowl until creamy.Beat in egg. Gradually beat in flour mixture.Stir in morsels.Drop dough by rounded tablespoon onto greased cookie sheet(or parchment paper).Bake 8-10 min.
97: FUDGY CHOCOLATE CHIP TOFFEE BARS | 1/2 cup butter, melted 2 cups graham cracker crumbs(32 squares) 1 bag(8oz)Heath Bits O Brickle toffee bits 1 roll(16.5 oz) refrigerated chocolate chip cookies 1 bag (12oz) semi sweet chocolate baking chips 1 can (14oz) sweetened condensed milk 1 Tbsp butter 1 tsp vanilla Heat oven 350 degrees.Spray bottom of 13x9 inch pan with Pam.In medium bowl,stir 1/2 cup melted butter,1-1/2 cups of the cracker crumbs and 3/4 cup of toffee bits.Press mixture evenly in bottom of pan. Refrigerate about 15 min. or until firm. Meanwhile ,let cookie dough stand at room temperature 10 min. to soften.In saucepan,heat chocolate chips,milk and 1 tbsp butter over medium heat,stirring frequently,until chips are melted and mixture is smooth.Remove from heat;stir in vanilla.Spread mixture over cracker crust.In medium bowl,break up cookie dough. Mix in remaining 1/2 cup cracker crumbs until well blended.Crumble mixture evenly over chocolate layer.Sprinkle with remaining 3/4 cup toffee bits.Bake 25-35 min or until golden brown.Cool completely 2 hrs.For a firmer bar,refrigerate 30 min longer. | -97-
98: -98- | My Favorite FROSTING Recipes
99: -99- | CHOCOLATE BUTTERCREAM FROSTING | 4-(1oz) packets Nestle Choco Bake 1/4 cup butter 3-1/2 cups conf sugar 4-6 tbsp milk,divided 1 tsp vanilla 1/4 tsp salt Microwave Choco Bake and butter,on high,30 sec. stirring just until butter is melted(may need additional time,5-10 sec intervals)Transfer to small mixer bowl.Cool to room temperature.Beat sugar,4 Tbsp milk,vanilla and salt into chocolate mixture just until spreading consistency.Up to 2 Tbsp milk can be added for a creamier frosting. | BOILED CHOCOLATE FROSTING | 1 cup sugar 1 cup chocolate chips 5 tbsp butter 1 tsp vanilla 1/3 cup milk Place sugar,butter and milk in large heavy saucepan,bring to a boil.Boil for 1 min.Stir constantly.Remove from heat,stir in chocolate chips and vanilla.Stir until chips are melted.Continue stirring till frosting is lukewarm.
100: -100- | BOILED FROSTING | 1 cup milk 4 tbsp flour 3/4 cup butter 1 cup sugar 1 tsp vanilla Mix flour and milk over medium heat until it forms a paste.Let cool.Mix butter and sugar together,then beat in cooled flour and milk mixture.This will take 10 min,at least,until no sugar granules can be felt between the fingers.Add vanilla.
101: -101- | FROSTING FOR CUT-OUTS | 2 tbsp butter 1-3/4 cup conf sugar 3-4 tbsp milk 1/2 tsp vanilla Cream butter. Add sugar and vanilla.Gradually add milk. | COOL WHIP FROSTING | 1- 8 oz Cool Whip,thawed 1(3.5 oz) instant vanilla pudding mix 1 cup milk 1 tsp vanilla In medium bowl,combine pudding mix with milk and vanilla.Mix until smooth.Gently fold in Cool whip. Spread over cake.
102: -102- | BUTTERCREAM FROSTING | 1 cup Crisco 4 cups powdered sugar 1/4 tsp salt 1 tsp vanilla 3 oz heavy cream Cream shortening until fluffy.Add powdered sugar and continue creaming until well blended. Add salt,vanilla & cream.Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency.Beat at high speed until the frosting is fluffy. Form a whiter colored frosting that uses real butter but still holds up well at room temperature,use 1/2 cup Crisco and 1/2 cup unsalted butter.
103: -103- | A Few Random Recipes
104: -104- | ORANGE SHERBET JELLO SALAD | 2-(3oz) pkgs.orange jello 1 cup boiling water 1 pt orange sherbet 1-(11 oz) can mandarin oranges,drained 1 cup Cool Whip Dissolve jello in boiling water add sherbet,mix well.When partially set add oranges and fold in Cool Whip. | IRISH CREAM FUDGE | 3 cups semi-sweet chocolate chips 1 cup white chocolate chips 3 cups conf sugar 1/4 cup butter 1 cup Baileys 1-1/2 cups chopped nuts,optional Melt chocolates with butter until chocolates are soft enough to stir.Add chocolate/butter mixture to conf sugar and Baileys.Stir until smooth,add nuts,mix well.Place fudge in a 8x8 in greased pan.Lay a sheet of plastic wrap on top and gently press to smooth fudge. TRUFFLE TOPPING: 1 cup semi-sweet chocolate chips 1/2 cup white chocolate chips 4 Tbsp Baileys 2 Tbsp butter,cut in pieces Melt chocolates,remove from heat.With a fork,beat in butter and Baileys till smooth.Spread topping over fudge with knife.Refrigerate 1-2 hrs till firm.
105: -105- | OREO BARK | 8-(1oz) semi-sweet chocolate baking squares(1 pkg=8 squares) 6-(1oz) white chocolate baking squares(1 pkg=6 squares) 10 Oreo cookies peanut butter(you choose amount) Place semi-sweet chocolate in medium microwaveable bowl.Place white chocolate in a separate medium microwaveable bowl.Microwave each bowl until chocolate melts.Follow packaging for microwave directions.Add peanut butter to melted white chocolate,stir until combined.Crumble 5 cookies into each chocolate bowl.Mix well. On a wax covered baking sheet,drop spoonsful of each chocolate onto baking sheet,alternating colors.Use a butter knife to cut through the chocolate to create a marble effect.Refrigerate until firm.Break into pieces. Store in an airtight container. | CANINE BIRTHDAY CAKE | 1-1/2 cups flour 1-1/2 tsp baking powder 1/2 cup butter,softened 1/2 cup corn oil 1-(2-1/2 oz) jar strained beef or liver baby food 4 eggs Plain yogurt for icing Preheat oven 325 degrees.Add flour and baking powder together;set aside.In a large bowl,cream butter until smooth.Add corn oil,baby food and eggs;mix until smooth.At low speed,gradually beat flour mixture into beef mixture until batter is smooth.Pour batter into greased 8x5x3 in loaf pan. Bake 70 min.
106: CREAM CHEESE COOKIES | 1 cup butter 1 cup sugar 4 oz cream cheese(half of an 8 oz pkg) 1 egg yolk 2-1/2 cup flour 1/2 tsp vanilla Cream butter;add cream cheese and sugar. Beat egg yolk;add vanilla and flour. Refrigerate a couple of hours. use a cookie press or drop by teaspoons. Bake 350 degrees for 8 min. or until lightly browned. | -106-
107: CHUNKY CINNAMON APPLESAUCE | 8 medium Granny Smith apples 1 cup water 1 cup sugar 1/4 cup red-hot cinnamon candies Place apples and water in saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender. mash with electric mixer. Add sugar & candies.Cook,uncovered,until sugar and candies are dissolved;stirring frequently.Remove from heat;cool.Refrigerate until serving. | WHIPPED CREAM | 1 cup heavy cream 1 tsp vanilla 1 tsp conf sugar In a large bowl,whip cream until stiff peaks are just about to form.Beat in vanilla and sugar until peaks form.Be sure not to over-beat,cream will then become lumpy and butter-like. | -107-
108: COOKING TIPS | Potatoes: To keep potatoes from budding, place an apple in the bag of potatoes. Potatoes: To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping. Tomatoes: Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer. Eggs: When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel. Hamburgers: For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat). Hamburgers: Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done. Meat: Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid. Melon: When picking out a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft. | - 108 -
109: Pesto Sauce: Never heat pesto sauce -- the basil will turn black and taste bitter. Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying. A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulatin and place well wrapped hot foods inside. It's amazing how long the foods will stay not only warm, but hot. Ultimate Disposable Pastry Bag: Take a heavy-duty zipper seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two- piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup! | - 109 - | COOKING TIPS