Breakfast
Baked Blueberry French Toast
1 loaf crusty French bread
11 oz. low-fat cream cheese, softened
8 eggs, beaten to blend
½ cup maple syrup plus extra for serving
½ cup sour cream
½ cup plain yogurt
½ cup milk
½ tsp. cinnamon
1 ½ cup frozen blueberries from a pour out polybag
Heat oven to 350 degrees, unless preparing the dish the evening before. Grease or spray a 9 x 13 inch shallow baking dish. Cut the bread into ½ inch squares more or less.
Process the cream cheese, eggs, and maple syrup in a large food processor (or in two batches) until smooth. Add the sour cream, yogurt, milk, cinnamon, and vanilla and process until smooth. (Avoid overflow, process each separately, then stir all together in a larger bowl, if necessary.
Place half the bread cubes in a single layer in the bottom of the greased baking dish. Sprinkle on the blueberries, even if still frozen. Pour on half the cream cheese mixture, spreading evenly. Layer on the remaining bread and pour the remaining cream cheese mixture, spreading evenly.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake for 30 minutes more at 350 degrees. The French bread layers should be well set, puffy and lightly browned on top. Cut with a narrow edged spatula to serve, lifting out each portion on a broad blade. Garnish with sour cream and more thawed blueberries, if desired. Serve with hot maple syrup.
Serves: 8
Prep Time: 20 minutes
Baking Time: 1 hour
Baked Butter Pecan French Toast
1 cup firmly packed brown sugar
½ cup butter
2 tablespoons honey
1 cup chopped pecans, toasted
1 1-lb. loaf French bread, cut into ½ inch thick slices
2 cups (8 oz) ham, finely chopped
6 large eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
Maple syrup (if desired)
1 teaspoon pumpkin pie spice* (May substitute ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves)
Combine brown sugar, butter, and honey in a 1 quart saucepan. Cook over medium heat, stirring frequently, until sugar melts for 2 to 3 minutes. Pour into un-greased 13 x 9 baking dish. Sprinkle with pecans. Top with half of bread slices. Sprinkle with ham. Combine eggs, milk, and vanilla in large bowl. Beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices. In small bowl, combine sugar and pumpkin pie spice. Sprinkle over top. Cover. Refrigerate for 4 hours or overnight. Preheat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 pieces. Invert each onto serving plates. Serve with maple syrup, if desired.
Bekka’s Favorite Custardy French Toast
4 slices of white bread
3 eggs
¾ cup milk
1 tablespoon sugar
¼ teaspoon salt
2 tablespoons butter or margarine
Arrange bread in baking dish 13 ½ x 9 x 2 inches. Beat eggs, milk, sugar, and salt until fluffy. Pour over bread and cover. Refrigerate overnight. Heat butter in skillet. Carefully transfer each bread slice to skillet. Cook over medium to heat four minutes on each side or until golden brown.
French Toast Casserole
5 cups bread cubes
4 eggs
1 ½ cups milk
¼ cup white sugar, divided
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt, and vanilla. Pour egg mixture over bread. Dot with margarine. Let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon, and sprinkle over the top. Bake in oven for 45 to 50 minutes, until top is golden.
Grits While You Snooze
5 cups of water
1 cup uncooked grits
Pour ingredients into a 4 quart crock pot. Cook overnight on low. Before serving, stir in salt and butter to taste. Serve warm. Makes 8 servings.
NOTE: For Cheese grits, add a cup of Cheddar Cheese with water and grits. If you think they are dry after cooking, stir in milk until you achieve the desired consistency.
Linda Weaver-Griggs Breakfast Casserole
Cubed frozen hash browns
Diced ham/sausage/bacon/Canadian bacon
Cheese Cheddar or White
8-12 Eggs
Mix with milk and Bisquick. Cook for 1 hour at 350 degrees.
Paula Deen’s Sausage Balls
Ingredients
1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
Dip (Optional)
1 cup mayonnaise
1 tablespoon mustard
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.
Sausage Quiche
Roll of Sausage
10-12oz (1 ½ cups) Swiss Cheese
3 Eggs
2/3 cup to 1 cup milk
1 Deed dish pie shell
Prebake pie shell, making sure to pierce the crust before baking. Brown, drain and cook sausage. Mix in cheese. Pour meat and cheese mixture into pie shell. Place on a baking sheet. Mix together eggs and milk. Add salt and pepper. Pour over sausage and cheese mixture so that liquid is just visible, but not overflowing. Bake at 350 for 30-45 minutes until set and brown on top.
Sausage Cheese Grits Casserole
4 c. water
1 c. quick Grits
1 lb. sausage (browned)
1/4 c. butter
1 tsp. salt
4 eggs, (lightly beaten)
1 c. milk
1 1/2 c. (6 oz.) grated sharp Cheddar cheese
Preheat oven to 350 degrees. Grease 3 quart baking dish, set aside. Bring water and salt to boil in large saucepan. Slowly stir in grits, cook 4 to 5 minutes stirring occasionally. Remove from heat. Stir small amount of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake 1 hour or until golden brown. Let cool 10 minutes. Makes 6 to 8 servings.
Scrambled Egg Biscuit Cups
2 cups Original Bisquick® mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces
Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms. Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim. Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
Appetizers
5-Layer Greek Dip
1 pkg (7 oz) ATHENOS Original Hummus
1 pkg (4 oz) ATHENOS Traditional Feta Cheese, crumbled
½ cup chopped tomatoes
¼ cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto bottom of 9 inch pie plate. Cover with layers of remaining ingredients. Serve with ATHENOS Pita Chips.
Baked Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Black Eyed Pea Salsa (Poor Man’s Caviar)
2 cans drained black eyed peas (not the one’s cooked with pork)
1 large purple onion chopped
3 large tomatoes, chopped or 6 Roma tomatoes
1 or 2 cloves diced garlic (about a rounded teaspoon of finely diced)
1 bell pepper chopped (use Yellow for Color)
cilantro to taste
jalapeno peppers, diced finely
2 Tbls. salad oil
¼ cup vinegar (red wine or apple cider vinegar)
1 package Good Season’s Italian or Zesty Italian dressing mix
Mix all ingredients together. Add a little salt and pepper and refrigerate overnight. Add a little more oil and vinegar if needed. Serve with tortilla chips or scoops. Separate into 2 Bowls and make one batch hotter than the other.
BLT Dip
2 cups Duke’s Mayonnaise
16 oz. Sour Cream
~3-4 Large diced tomatoes (put on paper towels to dry)
1 lb. bacon, cooked and crumbled
~1/2 tsp black pepper
Mix together and put in refrigerator a couple of hours before serving. Be sure to get the water out of tomatoes or the dip will be too runny!
Bruschetta
12 slices Italian bread, 1/2 inch thick
1/4 cup olive or vegetable oil
2 medium tomatoes, chopped (1 1/2 cups)
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil leaves
2 tablespoons small capers, drained
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oven to 375ºF. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown. While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.
Buffalo Chicken Dip
2 (8 oz) blocks of cream cheese (softened)
2 cups of Ranch Dressing (I prefer Hidden Valley or Naturally Fresh)
¾ cups Texas Pete Hot Sauce
1 cup shredded cheese
2 cups Tyson canned chicken (drained)
Tortilla chips
Soften cream cheese. Add all other ingredients and mix together with a mixer until smooth. Put in a Crock Pot for about 1 hour. Reduce heat to low after 1 hour. Stir occasionally to keep mixed well. Serve from Crock Pot with tortilla chips, Fritos Scoops, or Wheat Thins.
Cheddar Apple Pie Dip
1/4 cup firmly packed brown sugar
1/4 tsp. ground cinnamon
1 each: red and green apple, finely chopped (about 2 cups)
1/2 cup PLANTERS Walnut Pieces, coarsely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
WHEAT THINS Original Crackers
PREHEAT oven to 375°F. Combine brown sugar and cinnamon in medium bowl. Add apples and walnuts; toss until evenly coated. Set aside. MIX cream cheese and Cheddar cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9-inch pie plate; top with apple mixture. BAKE 20 minutes or until heated through. Serve with crackers.
Cheesy Hawaiian Dip
1 round loaf Hawaiian bread (1 lb.)
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/3 cup chopped red onions
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
1 can (8 oz.) crushed pineapple, drained
HEAT oven to 350ºF. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly. MIX VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir-in ham and pineapple. Pour into bread shell. SERVE with reserved bread pieces and assorted fresh vegetable dippers.
Chicken Salsa
2 cooked chicken breasts, shredded via mini food processor
2 jars of Mild or Medium Salsa
Half bottle of mild Taco Sauce
Half bottle of Ken’s Light Vidalia Onion Dressing
Mix all ingredients and heat in oven, microwave, or stove top. Make a night in advance so flavors have a chance to blend. Serve warm with chips OR use as a main dish over rice.
Creamy Caramel-Peanut Butter Dip
25 KRAFT Caramels (1/2 of 14-oz. pkg.)
1/4 cup milk
2 Tbsp. peanut butter
3 apples (1 lb.), each cut into 8 slices
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
MICROWAVE first 3 ingredients in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute. DIP apple slices in warm dip, then sprinkle with nuts.
Easy-Five Mexican Dip
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (15 oz.) black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped
COMBINE all ingredients except tomatoes in microwaveable bowl. MICROWAVE on HIGH 4 min. or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 min. STIR in tomatoes. Serve warm with tortilla chips.
Variations:
Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and PHILADELPHIA Neufchatel Cheese. Stir 2 Tbsp. chopped cilantro and 1/2 tsp. ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
Serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.
Fresh Strawberry Salsa with Pita Chips (Paula Deen)
3 cups chopped fresh strawberries
½ cup minced yellow bell pepper
½ cup minced green bell pepper
½ cup minced red bell pepper
½ cup minced green onion
2 jalapenos, seeded and minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon white balsamic vinegar
½ teaspoon sugar
½ teaspoon garlic powder
¼ teaspoon salt
Pita Chips
In a large owl, combine strawberries, peppers, green onion, and jalapenos. In a small bowl, whisk together olive oil, lime juice, vinegar, sugar, garlic powder, and salt. Add to strawberry mixture, tossing gently to combine. Cover and chill. Serve with Pita Chips.
Ham Delights
1 cup margarine
1 medium-sized onion (preferably sweet), grated or minced
3 tablespoons poppy seed
2 to 3 tablespoons mustard (Dijon style or other favorite)
4 packages small dinner rolls (Pepperidge Farm tiny rolls)
2 lbs. honey-cured ham, sliced wafer thin or shaved
16 slices Swiss Cheese, sliced wafer-thin or grate
Combine margarine, onion, poppy seed, and mustard. Mix until it becomes an easily spreadable paste. Split the rolls (it helps if you freeze them before hand) and spread cut surfaces with the butter mixture. Layer ham and cheese on bottom half of rolls. Cover with top half and place on baking sheet. Bake at 400 degrees until cheese is melted.
Hot Crab Dip (Paula Deen)
1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper
Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
Hot Mexican Corn Dip
1 can Mexican Corn, drained
12 oz. Monterrey Jack cheese grate
½ cup grated parmesan cheese
1 cup mayonaisse
7 to 10 jalapeno slices diced
Mix together all ingredients and bake for 30 minutes. Serve with Frito Scoops.
Lori’s Pineapple Mango Salsa
1 can pineapple tidbits (drained and chopped)
1 diced mango (2 if small)
½ cup diced red onion
¼ cup red bell pepper
¼ cup orange bell pepper
Pickeled Jalapeno peppers (to taste, chopped finely) [Prefer Mt. Olive Diced Jalapenos ~1-2 tsp.)
Juice of 1-2 limes
Dash of salt
Philly BBQ Ranch Chicken Dip
1 pkg. Philadelphia Cream Cheese, softened
¼ cup Kraft Original BBQ Sauce
1 pkg. Oscar Mayer Grilled Chicken Breast Strips, chopped
2 Tbsp. Kraft Ranch Dressing
¼ cup chopped red peppers
2 green onions, sliced
Spread cream cheese onto bottom of microwaveable 9 nch pie plate. Top with barbecue sauce and chicken. Microwave on High 2 minutes or until heated through. Top with remaining ingredients. Serve with Wheat Thins Snack Crackers and cut-up vegetables. Makes 2 ¼ cups or 18 servings.
Philly Cheesy Chili Dip
1 pkg. Philadelphia Cream Cheese, softened
1 can chili
½ cup Kraft Shredded Cheddar Cheese
2 Tbsp. chopped cilantro
Spread cream cheese onto microwaveable plate. Top with chili and cheddar. Microwave on High 45 seconds to 1 minute or until Cheddar is melted. Sprinkle with cilantro. Serve with Nabisco Crackers, Tortilla Chips, or Fresh Veggies.
Philly Tomato-Basil Dip
1 pkg. Philadelphia Cream Cheese, softened
2 plum tomatoes, chopped
2 Tbsp. Kraft Zesty Italian Dressing
2 Tbsp. Kraft Shredded Parmesan Cheese
1 Tbsp. finely chopped fresh basil
Spread cream cheese onto bottom of 9-inch pie plate. Mix tomatoes and dressing. Spoon over cream cheese. Sprinkle with the Parmesan cheese and basil. Serve with Wheat Thin Crackers or assorted cut-up fresh vegetables.
Pizza Dip
1 package Philadelphia Cream Cheese
1 can of Pizza Quick
2 cups of Mozzarella Cheese
Pinch of Oregano
Pepperonis or other Pizza toppings (optional)
Prehead oven to 350 degrees. Spread cream cheese in an 8 x 11 dish. Spread can of Pizza Quick Sauce on top of Cream Cheese. Sprinkle with Mozzarealla Cheese until fully covered. Add a few pinches of Oregano to give it the extra pizza kick! Place dish in oven until heated through and cheese on top is melted.
NOTE: You may add extra toppings under or above the cheese.
Sausage Dip
1 package cream cheese
1 (8 oz) sour cream
1 package of Jimmy Dean Hot Sausage
2 cups of Sharp Cheddar Cheese
1 can Hot Rotel
1 bag of Fritos Scoops
Shred the Jimmy Dean Hot Sausage finely and place in a skillet. Brown sausage in skillet. Drain well. Mix the browned sausage with the cream cheese, Hot Rotel, and sour cream. Place in a 8 ½ by 11 pan. Top with cheese. Bake at 350 degrees until warm all the way through and cheese on top is melted. Serve with Fritos Scoops.
Slow Cooker Pepperoni Pizza Dip
1 jar (14 ounces) pizza sauce
1 cup chopped turkey pepperoni, (from 6-ounce package)
8 medium green onions, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 ounces)
1 package (8 ounces) cream cheese, softened and cubed
Broccoli flowerets, cherry tomatoes and carrot sticks, if desired
Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker. Cover and cook on low heat setting 3 to 4 hours or until mixture is hot. Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Spinach Cheese Balls
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 cup Original Bisquick® mix
2 cups shredded mozzarella cheese (8 oz)
1 egg
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1 cup tomato pasta sauce, if desired
Heat oven to 400°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet. Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.
Spinach Dip
1 10 oz Frozen Chopped Spinach
1 Knorr Vegetable Soup Mix
1 ½ cups Sour Cream
1 cup Mayonnaise
Thaw Spinach and squeeze dry. Mix Vegetable Soup Mix, Sour Cream, and Mayonnaise until blended. Stir in Spinach. Cover and refrigerate at least 2 hours.
Velveeta Spicy Buffalo Beer Dip
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 cup light beer
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup hot pepper sauce for Buffalo wings
1/4 cup KRAFT Natural Blue Cheese Crumbles
2 green onions, sliced
MICROWAVE VELVEETA and beer in a large microwaveable bowl on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. STIR in remaining ingredients.
Tortellini-Shrimp Kabobs
36 uncooked refrigerated or dried cheese-filled spinach tortellini
1/2 cup Italian dressing
24 cooked peeled deveined medium shrimp
24 small cherry tomatoes
Cook and drain tortellini as directed on package; cool. Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat. Drain tortellini mixture. Thread tortellini, shrimp and tomatoes alternately on each of twelve 8-inch skewers.
Velveeta Spicy Cheeseburger Dip
1 lb. Velveeta Pasteurized Cheese cut into ½ inch cubes
1 can Rotel Diced Tomatoes & Green Chilies, undrained
1 cup Kraft Shredded Low-Moisture Part Skim Mozzarella Cheese
½ lb. ground beef, cooked, drained
½ cup sliced green onions
Mix all ingredients except onions in large microwaveable bowl. Microwave on High for 5 minutes, or until Velveeta is completely melted, stirring after 3 minutes. Stir in onions. (I usually use a Crock Pot and omit the green onions.)
Cocktails
Almond Mocha Martini
2 oz Stolichnaya Vanilla vodka
2 oz crème de cacao
¼ oz Frangelico
1 Hershey’s Kiss
Cocoa powder
Coat the rim of a chilled martini glass with cocoa powder. Drop a Hershey’s Kiss in the bottom. Shake vodka, crème de cacao and Frangelico with ice. Strain into the glass and serve.
Bourbon Slush
1 12 oz. frozen orange juice
1 12 oz. can frozen lemonade
7 teaspoons powdered tea
2 cups bourbon
7 cups water
1 ½ cup sugar
Mix well and freeze to slush. Serve with 7 up.
Millionaire
2 ½ oz Jack Daniels
1 teaspoon grenadine
1 teaspoon sugar syrup
3 tablespoons lemon juice
Hard ice cubes
2 martini glasses, preferably frozen and sugar rimmed
Lemon wheels for garnish
Shake Jack Daniels, grenadine, sugar syrup, lemon juice, and ice cubes together in a cocktail shaker. Then fine-strain into 2 glasses. Serve straight up in a martini glass or on the rocks.
Mistletoetini
1 oz cherry flavored vodka
2 oz champagne
Mix vodka and champagne in a martini shaker with ice and strain into a martini glass. Makes 1 serving.
Pumpkin Martini
1 oz vodka, chilled
1 oz vanilla liqueur
1 ½ oz orange juice
1 tablespoon pumpkin puree
Pinch cinnamon
Pinch nutmeg
Fill a cocktail shaker with ice. Add the vodka, vanilla liqueur, orange juice, pumpkin puree, and a pinch of cinnamon. Shake well and strain into a cocktail or martini glass. Garnish with a pinch of nutmeg.
Raspberritini
3 fresh raspberries
1 ½ oz raspberry flavored vodka
1 oz cranberry juice
1 oz lemon juice
1 oz champagne/sparkling wine
Muddle or mash raspberries in bottom of shaker. Add vodka, cranberry, and lemon juice, and shake vigorously. Strain into a chilled martini glass and top with champagne. Makes 1 serving.
Rebecca
8 oz. vodka (Raspberry flavored vodka)
4 oz. Chambord or other raspberry liqueur
Frozen raspberries
8 oz champagne
Add some ice cubes to your favorite cocktail shaker. Add vodka and Chambord. Shake well. Place 4 or 5 frozen raspberries into each of four martini glasses. Strain vodka and Chambord into glasses over raspberries. Top off each drink with 2 ounces of champagne. Pour slowly so champagne just rests on top of the vodka/Chambord mix. Makes 4 servings for 5 to 6 oz martini glasses.
Sleigh Ride Surprise
1 oz cherry flavored vodka
1 oz Triple Sec
2 oz cranberry juice
Mix all ingredients in a martini shaker with ice and strain into a martini glass. Makes 1 serving.
White Chocolate Martini
1 part Godiva White Chocolate liquor
1 part vanilla flavored vodka
1 tablespoon grenadine, per glass
Cherries to garnish
Fill pitcher with ice. Add white chocolate liquor and vanilla vodka. Shake. Pour grenadine around top of glass, it will spread and sink to the bottom of the glass. Add the liquor and vodka mixture. Garnish with cherry or candy cane.
White Wine Sangria
1 Liter of Moscato Wine
1 Large Bag of Mixed Frozen Fruit (strawberries, peaches, mangos, pineapple)
1 Bag of White Grapes
1 Bottle of Simply Lemonade
Mix the Moscato Wine and Simply Lemonade into a Beverage dispenser of your choice. Slice the grapes in half, if desired, to give it more of a flavor. Dump the Mixed Frozen Fruit into it. Serve chilled.
Salads
Asian-Style Chicken Salad
1 cup Original Bisquick® mix
1/4 cup flaked coconut
1 bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing)
1 lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces
1/4 cup vegetable oil
1 can (11 oz) mandarin orange segments, drained
4 medium green onions, sliced (1/4 cup)
1/2 cup roasted Asian sesame dressing
In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken. Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates. Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.
Colorful Tortellini Pasta Salad
Prep Time: 45 minutes
Total Time: 4 ¾ hours
Serves: 16
16 ounces cheese filled egg tortellini
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ red onion, thinly sliced
½ cup black olives, sliced
¼ cup white wine vinegar
¼ cup olive oil
2 Tbsp fresh mint, chopped
2 Tbsp fresh basil, chopped
3 Tbsp fresh parsley, chopped
3 Tbsp lemon juice
1 tsp black pepper, freshly ground
1 tsp garlic granules
¼ tsp cayenne pepper
4 dashed hot pepper sauce
½ cup crumbled feta cheese
¼ cup grated parmesan cheese
Cook pasta according to direction on the package. When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but that is up to you. Rinse with cold water and drain well. Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper and hot sauce in a medium bowl or large measuring cup. Combine peppers, onions, and olives in a very large bowl. Gently stir in tortellini. Pour dressing over salad and lightly toss to coat pasta and vegetables. Cover and refrigerate overnight or for at least four hours. Just before serving, sprinkle the cheeses on top.
Crunchy Romaine Salad
Sweet and Sour Dressing
1 cup sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and pepper to taste
Put the above ingredients in a jar and shake until blended.
Salad
1 3 oz. package of Ramen noodles
1 cup chopped pecans
¼ cup unsalted butter
1 bunch broccoli, coarsely chopped
1 head of romaine, torn into bit size pieces
4 green onions chopped
Break the ramen noodles into small pieces. Disregard the flavor packet. Brown noodles and pecans in a skillet with butter. Drain on paper towel and let cool. Combine the noodles, pecans, broccoli, romaine, and green onions into a salad bowl and gently mix. Add 1 cup or more of dressing. Toss to coat.
Grape Salad
1 pkg. cream cheese
1 cup sour cream
½ cup granulated sugar
1 tsp. vanilla
2 lbs. green seedless grapes
2 lbs. red seedless grapes
½ cup brown sugar
1 cup chopped pecans
Mix cream cheese, sour cream, granulated sugar, and vanilla together with mixer. Wash the grapes and pick from stems. Lay on paper towels to dry completely. Add grapes to cream mixture and coat well with large spoon. Put in glass bowl and sprinkle brown sugar on top. Top with chopped pecans. Cover and refrigerate overnight.
Mandarin Chicken Salad
1/2 cup Original Bisquick® mix
2 tablespoons sesame seed
1 teaspoon ground ginger
2 tablespoons teriyaki sauce
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (10 oz) European-style or romaine salad mix
1 can (11 oz) mandarin orange segments, drained
1 cup fresh snow (Chinese) pea pods, cut in half if necessary
1/2 cup Asian-style dressing
Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture. Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet. Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.
Tropical Chicken Salad
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette
Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels. In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Soups
Crock Pot Potato Soup
1 bag of frozen hashbrown shreds
2 cans of Cream of Cheddar
1 Can Cream of Onion
2 cups water
Mix all together into Crock Pot. Place on high and cook for 6 hours. Stir occasionally. Add cheese, chives, and real bacon bits to soup.
Slow Cooker Buffalo Chicken Chili
2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar)
Crumbled blue cheese, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese. Cover; cook on Low heat setting 8 to 10 hours. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Taco Soup
2 lbs hamburger meat
1 can crushed tomatoes
1 can diced potatoes
1 can pinto or kidney beans
1 can white corn
1 packet ranch dressing mix
1 packet of taco seasoning
1 can black beans
1 cup of water
1 can of Rotel
Brown meat and add all ingredients in large pot. Cook until boiling for 20 to 30 minutes. Serve with tortilla chips and cheese.
Tortilla Soup
1 can Rotel Tomatoes
1 Family Size Can of Campbell’s Chicken and Rice
1 large can of Tyson’s White Chicken
8 oz Sour Cream
2 cups of Cheddar Cheese, Mexican Cheese, OR Mozzarella Cheese
1 Bag of Tortilla Chips
Drain can of Tyson’s White Chicken. Pour Family Size Can of Campbell’s Chicken and Rice, Rotel Tomatoes, and Chicken into a large broiler on stove. Allow soup to come to a broil. Top with as much Sour Cream, Cheese, and Tortilla Chips as desired!
White Chicken Chili
16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink). Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.
Main Course Dishes
Baked Spicy Chicken
2 cups bite-size round tortilla chips, crushed (1 cup)
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons milk
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
2 tablespoons butter or margarine, melted
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In shallow bowl, mix crushed chips, oregano, paprika, thyme, seasoned salt, garlic powder and red pepper. In another shallow bowl, beat egg and milk. Coat chicken pieces lightly with egg mixture, then coat lightly with crumb mixture. Place in pan, skin sides up. Sprinkle with any remaining crumb mixture. Drizzle with melted butter. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Bourbon Pecan Chicken
½ cup finely chopped pecans
½ cup dry bread crumbs
skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through. It takes about 10 minutes per side. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Buffalo Chicken Burgers with Blue Cheese
1/4 cup light sour cream
1/4 cup reduced fat blue cheese crumbles
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional)
1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
Buffalo Chicken and Potatoes
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, stir together chicken strips and wing sauce. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.
Chicken Cordon Bleu Pizza
1 1/2 cups Original Bisquick® mix
2 tablespoons grated Parmesan cheese
1/3 cup hot water
1/2 cup Alfredo pasta sauce (from 16-oz jar)
2 cups chopped cooked chicken
1/2 cup chopped cooked ham
1 1/2 cups finely shredded Swiss cheese (6 oz)
3 medium green onions, sliced (3 tablespoons)
Heat oven to 425°F. Spray 12-inch pizza pan or cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 to 8 minutes or until light golden brown. Spread pasta sauce over partially baked crust. Top with chicken, ham, Swiss cheese and green onions. Bake 10 to 15 minutes longer or until crust is golden brown and cheese is melted.
Chicken Delight Casserole
1 chicken or favorite chicken parts (normally I use a pick-of-the chic – if making big casserole I add additional breasts)
1 can cream of chicken soup (use two cans if making large casserole)
1 can cream of mushroom soup (use two cans if making large casserole)
1 pkg. Pepperidge Farm Corn Bread Stuffing Mix
1 Stick Margarine
Stew chicken and remove from bone. Saute dressing mix in stick of margarine. In baking dish cover the bottom with a layer of stuffing mix, then a layer of chicken. Top chicken with cream of mushroom soup (undiluted). Make another layer of stuffing mix and a layer of chicken. Cover with the cream of chicken soup diluted with ½ can of water. Top with remaining stuffing mix. Bake at 350⁰ for approx. 45 minutes.
Chicken Salad
3 pounds boneless, skinless chicken breast
4 ounces pecan pieces
2 cups mayonnaise
14 ounces (about 2 cups) seedless red grapes, halved *
6 ounces (about 3 stalks) celery, diced
3 ounces (about 1/4 medium) yellow onion, diced
salt and white pepper to taste
Steam or blanch chicken breasts to an internal temperature of 175 degrees. Chill in the refrigerator until temperature is below 40 degrees. Preheat oven to 350 degrees. Spread pecan pieces out on a baking sheet and roast for five minutes. Allow to cool to room temperature (process can be sped up by cooling in the refrigerator). Cut chicken into bite-size pieces. Place in a large mixing bowl. Add pecans, mayonnaise, grapes, celery and onion. Toss gently until well combined. Season to taste with salt and white pepper. Store in a covered container in the refrigerator until serving.
* Note: Depending of size of grape - I cut them into fourths
Easy Italian Marinated Shrimp
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary leaves
2 teaspoons grated fresh lemon peel
1/4 teaspoon salt
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
Lettuce, if desired
In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors. Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.
Honey Mustard Chicken Tidbits
1/4 cup honey mustard
3 tablespoons butter or margarine
1 teaspoon garlic salt
3/4 cup Progresso® garlic herb bread crumbs
1 lb chicken breast tenders (not breaded), cut into 1-inch pieces (about 50 pieces)
Additional honey mustard, if desired
Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium microwavable bowl, mix 1/4 cup honey mustard, the butter and garlic salt. Microwave uncovered on High 45 to 60 seconds or until butter is melted. Place bread crumbs in large resealable plastic food-storage bag. Add chicken pieces to mustard mixture; stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Place on cookie sheet. Discard any remaining honey mustard and bread crumbs. Bake 20 to 25 minutes or until no longer pink in center. Serve with additional honey mustard.
Hot Chicken Salad
4 cooked chicken breasts (skinless and boneless)
2 cups celery
2 cups Minute Made Rice (cook 1 cup- this measures as 2 cups when cooked)
2 cups cream of chicken soup
4 T. chopped onions
1 2/ cups mayonnaise
Mix altogether. Sprinkle almonds on top and bake at 350 degrees for 45 minute.
Lime and Chili Rubbed Chicken Breasts
2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil
Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
Mom’s Chicken-N-Rice Dinner
1 T. oil
4 small boneless skinless chicken breasts (~ 1lb)
1 ½ cup water
1 can Campbell’s condensed Cream of Chicken Soup
1 ½ cup. Minute white rice, uncooked
Heat oil in large nonstick skillet on medium to high head. Add chicken. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add water, soup, and stir. Bring to boil. Stir in rice. Top with chicken. Cover. Cook on low heat for 5 minutes.
Mom’s Homemade Spaghetti Sauce
1/3 cup chopped onion
½ clove garlic
1 ½ tsp. oil
1 can tomatoes (1 lb)
1 can tomato paste
¼ tsp. pepper
½ bay leaf
½ cup water
1 ½ tsp. sugar
¾ tsp. salt
½ to ¾ tsp. oregano leaves
Brown onion and hamburger. Then place remaining ingredients in crockpot and let cook.
Mom’s Mexican Casserole
4 boneless skinless chicken breasts cooked and chopped
12 corn tortillas torn into 2 inch pieces
2 cans cream of chicken soup
1 cup of milk
2 cans of green chilies chopped (mild)
1 lb. cheddar cheese grated
½ lb. Monterrey Jack cheese grated
Heat milk and soup in sauce pan. Put in 9x13 casserole dish. Place 3 tablespoons of chicken stock in bottom of dish. Layer ½ of tortillas, ½ chicken, ½ soup. Cover with Monterrey Jack Cheese. Repeat Layers. Top with grated cheddar. Refrigerate over night. Bake at 300 degrees for 1 to 1 ½ hours.
Skillet Chicken Cacciatore
1 tablespoon olive oil
2 lbs. boneless, skinless chicken thighs or breasts
1 medium onion, sliced
1 4.5 oz jar sliced mushrooms, drained
1 26 oz jar Ragu Chunky Pasta Sauce
Heat olive oil in 12 inch skillet over medium high heat and cook chicken, onion, and mushrooms for 10 minutes of until onion is tender and chicken is lightly browned. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
289 calories, 10.6 grams of fat
Skillet Chicken Parmesan
3/4 cup Original Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.
Thanksgiving Turkey
Wash and dry pan. Wash sink. Turn on cold water. Wash bird, but do not touch the sink. Pull out bag of jibblets. Wash turkey inside and out. Rinse the turkey. Pat dry with paper towels. Stick Turkey in Turkey Bag. Rub the entire turkey with Olive Oil on the outside of the skin. Salt and pepper it. Cut celery and chop onion. Place both inside of the turkey. Pour Swanson Chicken Broth on outside of turkey and inside of turkey in the bag. Tie the bag. Put water in the pan. Cook for as long as the turkey states or until the thermometer pops out.
Sides
Bacon and Caramelized-Onion Asparagus
3 slices Center Cut Bacon
1 ½ lb. fresh asparagus spears, trimmed
1 Tbsp. water
½ cup chopped onions
½ cup Kraft Light Ranch Dressing
Cook bacon in nonstick skillet for 3 to 5 minutes or until crisp. Drain bacon on paper towels. Discard drippings from skillet. Do not wash skillet. Place asparagus in microwaveable casserole or 10x4 inch dish. Add water. Microwave on High 4 to 5 minutes or until asparagus is crisp-tender. Meanshile, add onions to skillet. Cook and stir 5 minutes or until crisp-tender. Stir in dressing. Drain asparagus. Top with sauce and crumbled bacon.
Broccoli Casserole
2 pkg chopped broccoli
2 eggs
1 can cream of chicken soup
1 cup grated cheese
1 cup mayonnaise
Mix these ingredients in a 1 ½ quart casserole dish. Top with cracker crumbs and butter. Bake at 350 degrees for 30 minute.
Easy Creamy Baked Asparagus
1 lb. fresh asparagus spears, trimmed
¼ cup Kraft Peppercorn Ranch Dressing
2 Tbsp. Kraft Shredded Parmesan Cheese
½ cup coarsely crushed Ritz Cheese Crackers (about 12 crackers)
Preheat oven to 350 degrees. Cook asparagus in simmering water in large skillet for 2 to 3 minutes or until bright green, but still crisp. Drain. Toss asparagus with dressing in 1 ½ to 2 qt. baking dish. Sprinkle with cheese and cracker crumbs. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heated through. Makes 4 servings.
Good Old Country Stuffing
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Mom’s Crock Pot Mac and Cheese
16 oz macaroni cooked
1 can evaporated milk
1 ½ cup 2% milk
1 teaspoon salt (pepper optional)
1 cup medium cheddar grated
2 cups sharp cheddar grated
1/2 cup melted butter
2 eggs beaten
Spray Crock Pot with Pam. Combine all ingredients. Top with cheese. Cook on low for 3 hours.
Mom’s Deluxe Sweet Potatoes
3 cups sweet potatoes
1 cup sugar & tbls. to taste
3 tsp. vanilla
2 eggs
½ cup melted margarine
Stir and beat with mixer. Top with 1 cup of brown sugar and 1 cup of pecans. [Top with ½ cup flour (plain) and 1/3 cup melted margarine.] Bake for 30 minutes.
Mom’s Hot Dog Chili
1 ½ lb lean ground beef
½ lb sausage
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
Cover the ground beef and sausage with cold water. Stir to separate. Bring to a boil and simmer for 30 minutes. Then add chili powder, salt, and paprika. Cook for 30 additional minutes.
Mom’s Pineapple Casserole
1 large can chunk pineapple, drained
1 large can chunk pineapple, drained
1 cup grated cheese
½ cup sugar
3 T. flour
1 stick margarine, melted
1 stack Ritz crackers, crumbled
Place pineapple in a 1 qt. casserole dish. Combine cheese, sugar, and flour. Sprinkle over pineapple. Combine crackers and margarine. Sprinkle over cheese mixture. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before serving.
Paula Deen’s Corn Casserole
1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy Corn muffin mix
1 cup Sour Cream
½ cup butter, melted
1 to 1 ½ cups shredded cheddar
In large bowl, stir together 2 cans corn, corn muffin mix, sour cream, and butter. Pour in greased 9 by 13 casserole dish. Bake 45 minutes at 350 degrees. Remove from oven and top with cheddar. Return to oven until cheddar melted. Let stand for 5 minutes.
Paula Deen’s Green Bean Casserole
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Polly Sander’s Potato Casserole
2 lb. bag hash brown, thawed
1 pt. Sour cream
1 c. chopped onion
8 oz. grated cheddar cheese
1 ¼ cup melted butter
1 can Cream of Chicken Soup
Combine all ingredients with ¾ cup of butter. Top with bread crumbs or cracker crumbs. Put the other ½ cup butter on top of crumbs. Bake at 325 degrees for 1 ½ hours or until done.
Rebekkah’s Twiced Baked Potatoes
4 baking potatoes
¼ cup Hidden Valley Ranch or Naturally Fresh Ranch Dressing
¼ Cup Sour Cream
¼ lb. of Mild Cheddar or Sharp Cheddar Cheese (Add more to taste)
½ stick of butter
1 package of bacon bits
Salt and Pepper to taste
Preheat oven to 400 degrees. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350 degrees. Cut off a thin slice from the top of each potato. Discard the tops. Scoop out the centers with a spoon. Be careful because these potatoes are extremely hot. Place centers of potatoes in a mixing bowl. Add dressing, sour cream, ranch, butter, bacon bits, cheese, and salt/pepper to the mixing bowls. Use a mixer to mash the potatoes until light and fluffy. Try to make sure there are not chunks of potatoes left. Spoon back the stuffing into the potato shells. Top with more cheddar cheese. Place back n the oven for 20 minutes or until heated through.
Super Stuffed Potatoes
4 small baking potatoes
1 lb. ground beef
¼ lb. Velveeta Pasteurized Cheese, cut into ½ inch cubes (can substitute with Cheddar Cheese)
1 small tomato, chopped
2 green onions, sliced
½ cup Sour Cream
Prick potatoes in several places with fork. Microwave on High for 14 minutes or just until tender, turning after 7 minutes. Brown meat in large skillet. Drain meat. Add Velveeta, tomatoes, and onions. Cook until Velveeta is melted and mixture is well blended, stirring frequently. Split potatoes. Mash insides with fork. Top with meat mixture and sour cream.
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
Desserts
Bekka’s Double Stuff Cream Cheese Chocolate Cupcakes
1 package cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 ½ cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
In a bowl, beat the cream cheese until smooth. Add the sugar, egg, and salt. Mix well. Fold in the chocolate and peanut butter chips. Set aside. For cupcakes, in a bowl, combine the flour, sugar, cocoa, baking soda, and salt. Add the water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Make 1 ½ dozen.
Cream Cheese Pound Cake
Cake:
3 sticks margarine or butter softened
1 8 oz pkg. cream cheese softened
3 cups sugar
6 eggs (room temperature)
3 cups plain flour
1 tsp. vanilla
Cream butter, cream cheese, and sugar. Sift flour into another bowl. Add a little flour to creamed mixture and beat in eggs one at a time. Add remaining flour. Beat in vanilla. Pour into prepared tube pan. Bake 1 ½ hours at 300 degrees or until cake tests done by inserting tooth pick.
Icing:
1 cream cheese (softened)
1 box powdered sugar (sifted)
1 stick butter (softened)
1 to 2 tsp. vanilla
Mix cream cheese and butter. Then add sifted flour. Finally, the vanilla.
Doc’s Special Oreo Ice Cream
2 cups of whole milk
2 cups of half and half
2 cups of whipping cream
1 ¾ cups of sugar
½ teaspoon salt
1 tablespoon vanilla extract
37 Oreo Cookies, regular kind crushed into small bits
Scald the 2 cups of milk in a 3 quart saucepan until bubbles form around the outer edge of the milk. Remove from the heat and dissolve the 1 ¾ cups of sugar in the mix until it has dissolved completely. Pour in the 2 cups of half and half, the 2 cups of whipping cream, 1 tablespoon of vanilla extract, and ½ teaspoon of salt. Mix thoroughly. Pour in the crushed Oreos and stir. Place mixture in the refrigerator for at least 30 minutes. Freeze as normal in an ice cream maker. Note: This ice cream is best if made ahead of time and poured into another container and allowed to freeze completely in a regular freezer before serving.
German Chocolate Truffles
1 box German Chocolate Cake
1 German Chocolate Icing
2 bags of Milk Chocolate Morsels
Eggs, Vegetable Oil, Water
Bake cake according to box directions. Let cake cool. Crumble cake in large bowl. Add the entire icing container. Mix the cake crumbles and icing together until an even consistency is achieved. Roll into balls. Freeze the balls overnight. Melt the chocolate morsels. Roll the balls in the chocolate. You can add sprinkles while chocolate is melted for a festive touch!
Gooey Pecan Bars
Bottom:
1 18 oz package butter pecan cake mix
1 egg
½ cup butter
Mix cake mix with 1 egg and ½ cup butter. Press into bottom of lightly greased 13 x 9 x 2 pan.
Topping:
2 eggs
1 8 oz package cream cheese
1 16 oz powdered sugar
½ cup butter
Mix with beater on medium speed all ingredients until smooth. Stir in pecans. Pour over layer cake mix. Bake at 350 degrees for 50 to 55 minutes. Cover loosely with foil after 45 minutes. Makes 3 dozen.
Honeysuckle Sorbet
4 cups (1 quart) freshly picked honeysuckle blossoms (measure tightly packed but avoid bruising the flowers)
6 2/3 cup cool water
2 cups sugar
½ teaspoon fresh lemon juice
A tiny pinch of ground cinnamon (Bill takes it up on the tip of a boning knife)
Pick over the honeysuckle blossoms carefully, removing all leaves and bits of stem. Place the flowers in a large, nonreactive bowl and pour in 5 1/3 cups of the water. Place a heavy plate on top to keep the flowers submerged and let stand on the counter overnight. Nest day, place the remaining 1 1/3 cups water in a small heavy saucepan and mix in the sugar. Bring to a boil over moderated heat, then boil uncovered for 3 to 5 minutes or until about the consistency of light corn syrup. Remove from the heat, add the lemon juice (to keep the syrup from crystallizing), and cool to room temperature. Meanwhile, strain the honeysuckle infusion, pressing the blossoms gently to extract every drop of nectar. Mix in the cooled syrup, then the "just a speck” of cinnamon. You don't' want to taste it but you can tell if it's not there. Pour the honeysuckle mixture into an ice cream maker and freeze according to the manufacturer's directions. Note: Stored tightly covered in the freezer, this sorbet will keep for about two weeks. Soften slightly before serving.
Layered Pumpkin Loaf
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
HEAT oven to 350ºF. MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended. SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter. BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Libby Childer’s Apple Enchiladas
Melt 2 sticks of butter in a saucepan. Add 1 ½ cup of sugar and 1 tsp of cinnamon. Dissolve sugar. Quarter 4 granny Smith apples. You’ll need 2 packages of Pillsbury crescent rolls (8 in a pack). You wrap the apple quarter with a rolled out crescent roll and place it in a large casserole dish. Pour the sugar, butter, and cinnamon mix over the apples. Pour 12 ounces of mountain dew on top of that. Bake at 350 degrees for approximately 40 minutes or until brown.
Lemon Bars
Crust
1 Duncan Heinz Cakemix (Lemon)
1 stick Blue Bonnet margarine
1 egg
Mix cake mix and margarine together. Then mix in egg. Press into pan.
Top
1 8 oz cream cheese
1 box powdered sugar
3 eggs
1 tbs. Lemon flavorings
½ tsp. butter flavoring
½ bag or more coconut
Mix all ingredients. Spread onto jelly roll pan. Cook for 35 to 40 minutes at 350 degrees.
Margarita Cupcakes
1 1/2 cups crushed pretzels
1/4 cup butter or margarine, melted
2 tablespoons sugar
1 box Betty Crocker® SuperMoist® white cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 egg whites
2 containers (6 oz each) Yoplait® Light Fat Free key lime yogurt
1 1/2 cups frozen whipped topping thawed
2 teaspoons grated lime peel
1/3 cup coarsely crushed pretzels
Heat oven to 350° F (325° F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, combine 1 1/2 cups pretzels, butter, and sugar until blended. Spoon about 1/2 teaspoon pretzel mixture in each muffin cup. In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons lime peel, and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl, occasionally. Divide batter evenly among muffin cups (2/3 full). Bake 18 to 23 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely. In medium bowl, fold whipped topping, lime yogurt and 2 teaspoons lime peel until blended; frost cupcakes. Sprinkle with crushed pretzels.
Mom’s Apple Pie
1 c. sugar
1 egg
1 stick melted butter
2 c. grated apples
½ tsp. cinnamon
Mix together and put in pie shell. Bake 325 degrees for 1 hour.
Mom’s Famous Vanilla Ice Cream
3 cups sugar, 1 tlbs. to taste
1 can of evaporated milk
1 carton of Half & Half
2-3 Tablespoons of Vanilla
2% Milk to Fill
Nannie’s Home Made Ice Cream
4 eggs well beat
2 cups sugar
1 tall can evaporated milk
1 pt. light cream
2 tsp vanilla
½ tsp. salt
2 cups fruit
Add enough milk to make 1 gallon.
Beat eggs and sugar together. Add canned milk, cream, fruit, and milk. Freeze.
Oreo Balls
2 boxes of soften cream cheese
1 whole package of Oreos (crumbled)
White Chocolate (either morsels or baking chocolate)
Mix Oreos and cream cheese. Roll into balls. Dip in white chocolate.
Paula Deen’s Gooey Butter Cake
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
NOTE: To make a Confetti Gooey Butter Cake, omit the vanilla and use a Confetti Cake Mix.
Paula Deen’s Pumpkin Gooey Butter Cakes (and other Variations)
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a 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.
Peppermint Pie
Peppermint ice cream
Cool Whip
Chocolate Graham Cracker Crust
Candy Canes or Crushed Peppermint
Take the peppermint ice cream and cool whip and whip with a mixer. Fill the pie crust with this combination. Top the pie with crushed peppermint. I prefer soft peppermints. You can also garnish with the Peppermint Hersey Kisses or chocolates. Refreeze the pie. Serve right after removing from the freezer.
Pumpkin Pie Bars
1 (18.25 ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
Red Velvet Truffles
1 box Red Velvet Cake
1 Cream Cheese Icing
2 bags of Milk Chocolate Morsels
Eggs, Vegetable Oil, Water
Bake cake according to box directions. Let cake cool. Crumble cake in large bowl. Add the entire icing container. Mix the cake crumbles and icing together until an even consistency is achieved. Roll into balls. Freeze the balls overnight. Melt the chocolate morsels. Roll the balls in the chocolate. You can add sprinkles while chocolate is melted for a festive touch!
Turtle Pumpkin Pie
¼ cup plus 2 Tbsp. Caramel Ice Cream Topping
1 Honey Maid Graham Pie Cris
½ Cup plus 2 Tbsp. Pecan Pieces
1 cup cold milk
2 pkg. (3.4 oz each) JELL-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz) COOL WHIP Whipped Topping, thawed
Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans. Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 ½ cups COOL WHIP. Spread into crust. Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping, and pecans just before serving. Makes ~10 servings.
Turtle Tarts
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 cup chopped pecans
Filling
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans
Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.
Wee Lemon Squares
1 box lemon cake mix
Prepare as instructed. Pour into well greased mini muffin tins. Bake at 250 degrees for about 11 minutes. Turn out onto a clean towel immediately and then dip while still warm into the following glaze. Submerge entire cake into glaze and set out on wax paper either on top of cookie sheets or inside shirt boxes.
Glaze:
1 box confectioners sugar
juice of 2 lemons
juice of 2 oranges
zest of 1 lemon and a little orange zest
Add more powdered sugar or more juice if needed or use bottled lemon juice. After the cakes are dipped in glaze and put on wax paper in boxes or cookie sheet, put them in the freezer overnight or for several hours. After they are frozen they can be put in ziplock bags to store. Best served when taken from the freezer.
Note: You can make any flavor cake mix (like chocolate) and change the glaze to powdered sugar, cocoa, and milk!
Wendy’s Home Made Frosty Ice Cream
For a 4 qt. churn:
1 (8 oz) Cool Whip
1 can sweetened condensed milk
½ gallon of Chocolate Milk
Mix those 3 ingredients well with mixer. Put in churn. If any room left over, top off with regular milk.
White Powdered Trash
1 package Reese’s Peanut Butter Chips
1 cup Peanut Butter
1 stick of butter
1 Box Crispix
1 box of powdered sugar
Melt first 3 ingredients. Add Crispix. Put in trash bag with powdered sugar and shake until separated.
