The name says it all. What could be better! This one does not have a shelf life of 25 years - it won't last 25 minutes on your counter.
Bake one yellow cake mix according to package directions. While warm, poke with fork in many places. Mix one can cream of coconut with one can condensed milk. Beat well and pour over the cake. Refrigerate and frost with Cool Whip.
Thursday, August 5, 2010
Spaghetti Pie
This is easy and different. You can make it the night before and it heats up well for leftovers. Makes you wish you were Italian (except for the excess facial hair).
This would be good for a book club dinner to discuss Eat, Pray, Love - since the character went to Italy to "find herself". She also went to India, but I don't like Indian food. Top it off with a HUGE hot fudge sundae to represent the self-indulgence in the book. Obviously, not one of my favorites.
½ box cooked spaghetti
2 Tbsp margarine
2 eggs, well beaten
1/3 cup Parmesan cheese
1 cup cottage cheese, drained
1 lb.. hamburger, browned and drained
1 lb. mild sausage, browned and drained
Spaghetti sauce
Mozarella cheese, grated
Mix cooked spaghetti, margarine, eggs and parmesan cheese. Place in the bottom of a greased pie plate or 8 x 8 inch pan. Press down to form a crust. Top with cottage cheese then hamburger and sausage. Add sauce and then cheese on top. Bake at 350 degrees for about 45 minutes.
This would be good for a book club dinner to discuss Eat, Pray, Love - since the character went to Italy to "find herself". She also went to India, but I don't like Indian food. Top it off with a HUGE hot fudge sundae to represent the self-indulgence in the book. Obviously, not one of my favorites.
½ box cooked spaghetti
2 Tbsp margarine
2 eggs, well beaten
1/3 cup Parmesan cheese
1 cup cottage cheese, drained
1 lb.. hamburger, browned and drained
1 lb. mild sausage, browned and drained
Spaghetti sauce
Mozarella cheese, grated
Mix cooked spaghetti, margarine, eggs and parmesan cheese. Place in the bottom of a greased pie plate or 8 x 8 inch pan. Press down to form a crust. Top with cottage cheese then hamburger and sausage. Add sauce and then cheese on top. Bake at 350 degrees for about 45 minutes.
Pumpkin Cream Cupcakes
If you are not a pumpkin pie fan, or need something more sturdy than pie to take to a dinner, these fit the bill. Good for breakfast, too. You can’t go wrong with cream cheese and Betty Crocker.
1 pkg. spice cake mix
1 3 – 4 o. pkg. vanilla instant pudding mix
1 cup canned pumpkin
1 pkg. cream cheese, softened
¼ cup sugar
1 egg
Prepare cake batter according to directions. Add dry pudding mix. Spoon into 24 paper lined muffin tins.
Beat cream cheese with mixer until creamy. Blend int sugar and egg. Spoon over batter. Swirl gently with small soon.
Bake 18 – 21 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes then remove from pan to cool completely.
1 pkg. spice cake mix
1 3 – 4 o. pkg. vanilla instant pudding mix
1 cup canned pumpkin
1 pkg. cream cheese, softened
¼ cup sugar
1 egg
Prepare cake batter according to directions. Add dry pudding mix. Spoon into 24 paper lined muffin tins.
Beat cream cheese with mixer until creamy. Blend int sugar and egg. Spoon over batter. Swirl gently with small soon.
Bake 18 – 21 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes then remove from pan to cool completely.
Mashed Potatoes A Day Ahead
Karen makes these at Christmas. They have about a million calories, but they are so delicious. It’s nice to get the mashing mess done ahead of time.
3 – 4 pounds of potatoes, cooked and mashed
8 oz. cream cheese
¼ cup margarine
½ cup sour cream
½ cup milk
2 eggs, slightly beaten
¼ cup minced onion
After potatoes are cooked and mashed, add cream cheese and butter. Then, beat in sour cream, milk, eggs, onion and some salt and pepper. Beat all until fluffy. Pour into greased casserole dish. Cover and refrigerate overnight. Bake at 350 for 45-60 minutes.
3 – 4 pounds of potatoes, cooked and mashed
8 oz. cream cheese
¼ cup margarine
½ cup sour cream
½ cup milk
2 eggs, slightly beaten
¼ cup minced onion
After potatoes are cooked and mashed, add cream cheese and butter. Then, beat in sour cream, milk, eggs, onion and some salt and pepper. Beat all until fluffy. Pour into greased casserole dish. Cover and refrigerate overnight. Bake at 350 for 45-60 minutes.
Fruit Filled Coffee Cake
This is an easy and delicious way to start the day. It is also a great dish to take to a breakfast potluck. It is simple because it starts with cake mix. Betty Crocker and I make a good team.
1 pkg. white cake mix
1 tsp. ground cinnamon
1 cup sour cream
3 eggs
¼ cup water
1 can cherry pie filling
½ cup sliced almonds, toasted
1 cup powdered sugar
1 ½ Tbsp. milk
Beat first five ingredients with mixer until well blended. Pour into greased and floured 13 x 9 inch pan. Top with spoonfuls of pie filling.
Bake 35 minutes. Sprinkle with nuts. Cool about 10 minutes. Mix sugar and milk. Drizzle over cake. Cool completely.
1 pkg. white cake mix
1 tsp. ground cinnamon
1 cup sour cream
3 eggs
¼ cup water
1 can cherry pie filling
½ cup sliced almonds, toasted
1 cup powdered sugar
1 ½ Tbsp. milk
Beat first five ingredients with mixer until well blended. Pour into greased and floured 13 x 9 inch pan. Top with spoonfuls of pie filling.
Bake 35 minutes. Sprinkle with nuts. Cool about 10 minutes. Mix sugar and milk. Drizzle over cake. Cool completely.
No Fail Easy Meatloaf
Too easy-and too delicious. Makes great sandwiches the next day. It's not my Grandma's meatloaf - but it's simple and that counts for something.
2 pounds of lean ground beef
1 package Stove Top stuffing mix for chicken
1 cup water
2 eggs, beaten
½ cup barbecue sauce, divided
Heat the oven to 375. Mix all ingredients except ¼ cup barbecue sauce. Shape meat mixture into oval loaf in a 13 x 9 inch pan. Top with the remaining barbecue sauce. Bake one hour or until done.
2 pounds of lean ground beef
1 package Stove Top stuffing mix for chicken
1 cup water
2 eggs, beaten
½ cup barbecue sauce, divided
Heat the oven to 375. Mix all ingredients except ¼ cup barbecue sauce. Shape meat mixture into oval loaf in a 13 x 9 inch pan. Top with the remaining barbecue sauce. Bake one hour or until done.
Crock Pot Swiss Steak Supper
Very easy ( my style) and very good. Makes good leftovers to heat for lunch. I honestly could not live without my crock pot.
Beef boneless round steak
New potatoes
Cut carrots
Onion
12 oz. jar beef gravy
Cut meat into serving size pieces. Heat steaks in skillet until brown. Put in crock pot with other ingredients. Add ½ cup water. Cook on low 6 – 8 hours.
Beef boneless round steak
New potatoes
Cut carrots
Onion
12 oz. jar beef gravy
Cut meat into serving size pieces. Heat steaks in skillet until brown. Put in crock pot with other ingredients. Add ½ cup water. Cook on low 6 – 8 hours.
Country Chicken and Potato Bake
Good old meat and potatoes. Sometimes you just have to.
Arrange 4 boneless chicken breasts in baking dish. Add 2 chopped potatoes, with skin on, and 2 chopped sweet potatoes. Add ½ cup chopped onions. Drizzle with olive oil and season with salt, pepper, and dried rosemary. Bake at 350 for 45 minutes.
Arrange 4 boneless chicken breasts in baking dish. Add 2 chopped potatoes, with skin on, and 2 chopped sweet potatoes. Add ½ cup chopped onions. Drizzle with olive oil and season with salt, pepper, and dried rosemary. Bake at 350 for 45 minutes.
Chocolate Raspberry Torte
This is for the fancy book club nights – not for the boys coming over to watch football. Why waste good chocolate on those who do not appreciate such things?
`1 pkg. devils food cake mix with pudding
8 oz. cream cheese, softened
7 oz. jar marshmallow cream
1 cup seedless raspberry preserves
Prepare cake mix according to directions. Pour into greased and floured 15 x 10 jelly roll pan and bake 18-20 minutes. Cool. Remove from pan and cut into thirds. Combine cream cheese, marshmallow cream and ¾ cup raspberry preserves. Place 1/3 of the cake on a platter and top with 1/3 of the frosting. Add second layer and repeat. Add third layer. On top, drizzle remaining preserves that have been heated. Top with fresh raspberries if desired. Refrigerate.
`1 pkg. devils food cake mix with pudding
8 oz. cream cheese, softened
7 oz. jar marshmallow cream
1 cup seedless raspberry preserves
Prepare cake mix according to directions. Pour into greased and floured 15 x 10 jelly roll pan and bake 18-20 minutes. Cool. Remove from pan and cut into thirds. Combine cream cheese, marshmallow cream and ¾ cup raspberry preserves. Place 1/3 of the cake on a platter and top with 1/3 of the frosting. Add second layer and repeat. Add third layer. On top, drizzle remaining preserves that have been heated. Top with fresh raspberries if desired. Refrigerate.
Cheesecake Brownies
No need to decide between them – have both! Come on - you know you want to!
1 13x9 pan size brownie mix
1 pkg. cream cheese, softened
1/3 cup sugar
1 egg
¼ cup peanut butter
½ tsp. vanilla
1½ cups thawed Cool Whip
Heat oven to 350. Prepare brownies according to the directions. Spoon into 20 paper lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon one rounded Tbsp. into the center of each cup, pressing lightly into the batter. Bake 30 minutes or until centers are set. Cool.
1 13x9 pan size brownie mix
1 pkg. cream cheese, softened
1/3 cup sugar
1 egg
¼ cup peanut butter
½ tsp. vanilla
1½ cups thawed Cool Whip
Heat oven to 350. Prepare brownies according to the directions. Spoon into 20 paper lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon one rounded Tbsp. into the center of each cup, pressing lightly into the batter. Bake 30 minutes or until centers are set. Cool.
Breakfast Bake
So easy – and a great way to use up leftover ham. We have it often for dinner instead of breakfast. Great to use when eggs are on sale. Just don't call it "quiche" if there are any "real men" in the house.
1 can refrigerated crescent dinner rolls
1 cup chopped ham
6 eggs
½ cup cold milk
1 cup shredded cheddar cheese
1 cup mozzarella cheese
Heat oven to 350. Unroll dough in 13 x 9 baking dish. Press to cover the bottom of the pan. Sprinkle the ham over the crust. Beat eggs and milk and whisk until blended. Pour over the ham. Top with cheeses. Bake about 25 minutes or until the center is set.
1 can refrigerated crescent dinner rolls
1 cup chopped ham
6 eggs
½ cup cold milk
1 cup shredded cheddar cheese
1 cup mozzarella cheese
Heat oven to 350. Unroll dough in 13 x 9 baking dish. Press to cover the bottom of the pan. Sprinkle the ham over the crust. Beat eggs and milk and whisk until blended. Pour over the ham. Top with cheeses. Bake about 25 minutes or until the center is set.
Apple Crumble Pie
This is a really different apple pie. It has a peanut butter crumb top! My mother gave me this recipe and I use it for dinners and to take to potlucks and parties. Save a piece that you can sneak for breakfast.
Fill one 8 inch pie shell with sliced apples. Sprinkle with 2 Tablespoons lemon juice and ¼ cup sugar. Top with a mixture of 4 Tablespoons peanut butter and 2 Tablespoons butter, cut into ½ cup flour, ¼ cup brown sugar and ½ tsp. cinnamon. Bake at 400 degrees for about 40 minutes.
Fill one 8 inch pie shell with sliced apples. Sprinkle with 2 Tablespoons lemon juice and ¼ cup sugar. Top with a mixture of 4 Tablespoons peanut butter and 2 Tablespoons butter, cut into ½ cup flour, ¼ cup brown sugar and ½ tsp. cinnamon. Bake at 400 degrees for about 40 minutes.
Do Ahead Baked French Toast
This is great for company. It will make them think you eat breakfasts like this all the time! (insert hysterical laughter here)
Place 6 – 7 slices of French bread in the bottom of a greased pan. Top with mixture of 5 eggs, beaten, 1 ½ cup milk, 2 tsp. vanilla, 1 tsp. cinnamon, and 1/8 tsp. nutmeg. Cover and refrigerate overnight.
For topping, combine 4 Tbsp. soft butter, 1/3 cup brown sugar, and ¼ cup walnuts. Save.
Preheat oven to 350 degrees. Spread topping over the bread. Bake 40 minutes. Let set 10 minutes. Serve with syrup.
Place 6 – 7 slices of French bread in the bottom of a greased pan. Top with mixture of 5 eggs, beaten, 1 ½ cup milk, 2 tsp. vanilla, 1 tsp. cinnamon, and 1/8 tsp. nutmeg. Cover and refrigerate overnight.
For topping, combine 4 Tbsp. soft butter, 1/3 cup brown sugar, and ¼ cup walnuts. Save.
Preheat oven to 350 degrees. Spread topping over the bread. Bake 40 minutes. Let set 10 minutes. Serve with syrup.
Monday, August 2, 2010
Swedish Kringler
My mother-in-law gave this recipe to me, a favorite from her Swedish ancestry (sorry, can't joke about this one) Great for a potluck breakfast. The almond taste is wonderful. Can be made ahead of time and wrapped in foil for a day or two, if it lasts that long!
1 cup butter
2 cups flour
3 eggs
½ tsp. almond extract
1 cup sifted powdered sugar
1 Tbsp. butter, softened
¼ tsp almond extract
1-2 Tbsp. milk
2 oz. melted cooking chocolate (or use ½ cup melted chocolate chips)
1 Tbsp. butter
In a mixing bowl, cut ½ up butter into 1 cup flour until the size of small peas. Sprinkle with 1 Tbsp. water and toss with a fork. Form into a ball – divide in half. On a cookie sheet, pat each half into a 12x3’’ strip. Set aside.
In a saucepan, combine ½ cup butter and 1 cup water and heat to boiling. Remove from heat and stir in 1 cup flour until smooth. Cool 15 minutes. Add eggs one at a time, beating well. Stir in ½ tsp. almond extract. Spread ½ of mixture over each pastry strip. Bake in 350 degree oven for 55-60 minutes. Cool on wire rack – transfer carefully.
For glaze – combine powdered sugar, 1 Tbsp butter and ¼ tsp almond extract. Stir in enough mild to make spreading consistency. Drizzle over pastries. Melt chocolate and 1 Tbsp. butter and drizzle over top of glaze.
1 cup butter
2 cups flour
3 eggs
½ tsp. almond extract
1 cup sifted powdered sugar
1 Tbsp. butter, softened
¼ tsp almond extract
1-2 Tbsp. milk
2 oz. melted cooking chocolate (or use ½ cup melted chocolate chips)
1 Tbsp. butter
In a mixing bowl, cut ½ up butter into 1 cup flour until the size of small peas. Sprinkle with 1 Tbsp. water and toss with a fork. Form into a ball – divide in half. On a cookie sheet, pat each half into a 12x3’’ strip. Set aside.
In a saucepan, combine ½ cup butter and 1 cup water and heat to boiling. Remove from heat and stir in 1 cup flour until smooth. Cool 15 minutes. Add eggs one at a time, beating well. Stir in ½ tsp. almond extract. Spread ½ of mixture over each pastry strip. Bake in 350 degree oven for 55-60 minutes. Cool on wire rack – transfer carefully.
For glaze – combine powdered sugar, 1 Tbsp butter and ¼ tsp almond extract. Stir in enough mild to make spreading consistency. Drizzle over pastries. Melt chocolate and 1 Tbsp. butter and drizzle over top of glaze.
Strawberry Bread
This is easy, delicious and makes a great gift. Use fresh or frozen strawberries. Great with cream cheese on top (but what isn't?)
¾ cup vegetable oil
1 cup sugar
2 eggs
1 ½ cup flour
½ tsp. baking soda
½ tsp. salt
1 cup strawberries – cut in half
½ cup chopped nuts
Mix all (except berries and nuts) with an electric mixer. Add berries and nuts. Pour into a greased loaf pan and bake at 350 degrees for one hour.
¾ cup vegetable oil
1 cup sugar
2 eggs
1 ½ cup flour
½ tsp. baking soda
½ tsp. salt
1 cup strawberries – cut in half
½ cup chopped nuts
Mix all (except berries and nuts) with an electric mixer. Add berries and nuts. Pour into a greased loaf pan and bake at 350 degrees for one hour.
Seven Layer Cookies
These are Bob’s favorite! They are kind of expensive to make so cut them into small pieces (at least the ones to share) and keep the bigger pieces for yourself.
1 stick margarine
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts or pecans
1 can (14 oz) sweetened condensed milk
Melt margarine and pour into 9 x 13 inch pan. Sprinkle with cracker crumbs, then chocolate chips, butterscotch chips, coconuts and nuts in that order to make layers. Pour sweetened condensed milk over all. Do not mix. Bake at 350 for 25 minutes. When cool, cut in bars.
1 stick margarine
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts or pecans
1 can (14 oz) sweetened condensed milk
Melt margarine and pour into 9 x 13 inch pan. Sprinkle with cracker crumbs, then chocolate chips, butterscotch chips, coconuts and nuts in that order to make layers. Pour sweetened condensed milk over all. Do not mix. Bake at 350 for 25 minutes. When cool, cut in bars.
Pretzel Salad
This is another oldie but goodie! This makes a sweet-salty dessert or salad. Great for a potluck or picnic. It will look like you've spent hours putting it together, when you really watched Ellen between steps.
2 cups crushed pretzels
½ cup sugar
¾ cup melted butter
Mix together and spread in 13x9 pan. Bake at 350 for 10 minutes. Cool.
8 oz. pkg. cream cheese
½ cup sugar
12 oz. tub Cool Whip
Combine and spread on cooled pretzel mix. Refrigerate.
6 oz. pkg strawberry jello
2 cups boiling water
10 oz. pkg. frozen strawberries, thawed, with juice
Dissolve Jello in water and add berries. Put in freezer for ten minutes to partially set. Spread over cream cheese mixture and refrigerate overnight.
2 cups crushed pretzels
½ cup sugar
¾ cup melted butter
Mix together and spread in 13x9 pan. Bake at 350 for 10 minutes. Cool.
8 oz. pkg. cream cheese
½ cup sugar
12 oz. tub Cool Whip
Combine and spread on cooled pretzel mix. Refrigerate.
6 oz. pkg strawberry jello
2 cups boiling water
10 oz. pkg. frozen strawberries, thawed, with juice
Dissolve Jello in water and add berries. Put in freezer for ten minutes to partially set. Spread over cream cheese mixture and refrigerate overnight.
Pineapple Nut Cake
My friend from Park Street Middle School in Grove City gave me this recipe. It actually gets better a day or two after baking! A dense, old –fashioned dessert.
2 cups sugar
2 cups flour
2 tsp. baking soda
1 cup chopped nuts
1 20 oz. chopped pineapple, not drained
2 eggs, slightly beaten
1 tsp. vanilla
Mix all together until well blended. Pour into greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes. Frost when cool. Keep covered in the refrigerator.
Frosting:
1 8 oz. pkg. cream cheese
1 stick margarine
1 1/3 cup powdered sugar
1 tsp. vanilla
2 cups sugar
2 cups flour
2 tsp. baking soda
1 cup chopped nuts
1 20 oz. chopped pineapple, not drained
2 eggs, slightly beaten
1 tsp. vanilla
Mix all together until well blended. Pour into greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes. Frost when cool. Keep covered in the refrigerator.
Frosting:
1 8 oz. pkg. cream cheese
1 stick margarine
1 1/3 cup powdered sugar
1 tsp. vanilla
Sunday, August 1, 2010
Peanut Blossoms
This cookie recipe is a kid favorite. It tastes like a Reece’s Cup. Who are we kidding - it's an adult favorite, too.
Cream together:
½ cup (one stick) butter or margarine
½ cup peanut butter (not inexpensive brand)
½ cup sugar
½ cup brown sugar
Add:
1 egg
1 tsp. vanilla
Blend in:
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
Shape in balls about 1 inch in diameter and roll in sugar. Bake 8 minutes then put a chocolate kiss or star on each and return to the oven for about 3 more minutes. 350 degrees with ungreased cookie sheet.
Cream together:
½ cup (one stick) butter or margarine
½ cup peanut butter (not inexpensive brand)
½ cup sugar
½ cup brown sugar
Add:
1 egg
1 tsp. vanilla
Blend in:
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
Shape in balls about 1 inch in diameter and roll in sugar. Bake 8 minutes then put a chocolate kiss or star on each and return to the oven for about 3 more minutes. 350 degrees with ungreased cookie sheet.
Mrs. Steele's Cookies
These are another of Bob’s favorites. It is a peanut butter-chocolate combo. Not sure how they got the name, since they look like little piles of dog poop, but taste better, so I'm told.
2 cups sugar
½ cup cocoa
½ cup milk
1 stick margarine
Bring to a rolling boil and then boil one full minute.
Remove from heat and add:
½ cup peanut butter
3 cups quick oats
1 tsp. vanilla
Drop by teaspoons onto greased cookie sheet or wax paper. Cool and store in a covered container.
2 cups sugar
½ cup cocoa
½ cup milk
1 stick margarine
Bring to a rolling boil and then boil one full minute.
Remove from heat and add:
½ cup peanut butter
3 cups quick oats
1 tsp. vanilla
Drop by teaspoons onto greased cookie sheet or wax paper. Cool and store in a covered container.
Melting Moments
These were one of the cookies I remember my mom making often for holidays. She would make icing colored to match the holiday. They truly do melt in your mouth because they each probably have 500 grams of saturated fat.
1 cup butter or margarine
1/3 cup powdered sugar
2 cups flour
Cream margarine with sugar until fluffy then beat at medium speed after adding flour. Chill several hours.
Roll rounded teaspoonful (small size) into balls and place one inch apart on ungreased cookie sheet. Bake at 350 for 122 minutes until firm. Cool on rack.
Frosting – cream together:
1 ½ cups powdered sugar
3 Tbsp. butter
2 Tbsp. milk
¼ tsp. almond flavor
Food color for icing
Put two balls together with icing in middle.
1 cup butter or margarine
1/3 cup powdered sugar
2 cups flour
Cream margarine with sugar until fluffy then beat at medium speed after adding flour. Chill several hours.
Roll rounded teaspoonful (small size) into balls and place one inch apart on ungreased cookie sheet. Bake at 350 for 122 minutes until firm. Cool on rack.
Frosting – cream together:
1 ½ cups powdered sugar
3 Tbsp. butter
2 Tbsp. milk
¼ tsp. almond flavor
Food color for icing
Put two balls together with icing in middle.
Fruited Chicken Salad
Nothing like chicken salad on a hot summer day. Or a cold winter day. Or a rainy fall day. Or a Tuesday. Or trash day. Or .....
4 cups chopped cooked chicken
2 cups diced celery
2 cups halved seedless red or green grapes
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 cup slivered almonds, toasted
½ cup mayonnaise
½ cup sour cream
2 Tbsp. lemon juice
Dash of salt and pepper
Combine the first six ingredients and toss well. Combine mayonnaise, sour cream, lemon juice, salt and pepper. Add to chicken mixture. Chill.
4 cups chopped cooked chicken
2 cups diced celery
2 cups halved seedless red or green grapes
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 cup slivered almonds, toasted
½ cup mayonnaise
½ cup sour cream
2 Tbsp. lemon juice
Dash of salt and pepper
Combine the first six ingredients and toss well. Combine mayonnaise, sour cream, lemon juice, salt and pepper. Add to chicken mixture. Chill.
Five Cup Salad
So simple – double or triple for a large crowd. We had it for Easter, Emily’s church group dinners and graduation parties. Leave out coconut if the kids don’t like it- it is still great (and cheaper). So easy a chimpanzee could make it, and would probably like it!
1 cup canned pineapple chunks, drained
1 cup canned mandarin oranges, drained
1 cup miniature marshmallows, eat a few while assembling
1 cup Cool Whip
1 cup coconut
Stir gently and refrigerate.
1 cup canned pineapple chunks, drained
1 cup canned mandarin oranges, drained
1 cup miniature marshmallows, eat a few while assembling
1 cup Cool Whip
1 cup coconut
Stir gently and refrigerate.
Saturday, July 31, 2010
Fifteen Minute Casserole*
This is a great way to use leftover turkey or chicken. Mix in some chili peppers and cilantro, and I think it would taste like Chipolte! The name is not exactly true, hence the *. You have to have the chicken already cooked. Sorry for the false advertising.
1 ½ cups Minute Rice
1 can cream of chicken soup
2 cups diced, cooked chicken
1 ¾ cup boiling water
Salt and pepper to taste
Mix in a 2 quart casserole . Cover and bake in a preheated 400 degree oven for fifteen minutes.
1 ½ cups Minute Rice
1 can cream of chicken soup
2 cups diced, cooked chicken
1 ¾ cup boiling water
Salt and pepper to taste
Mix in a 2 quart casserole . Cover and bake in a preheated 400 degree oven for fifteen minutes.
Crock Pot Apple Crisp
Katie from IHES brings this for school potlucks. It is great and so easy - and makes the whole house smell wonderfully! I hope it is Ok with her that I’ve included it here. Again, so easy a moron could make it. (oops, sorry Katie)
Two 21 oz. cans apple pie filling
One package spice cake mix (dry)
½ cup margarine, cut into pieces
Grease the sides and bottom of the crock pot with extra margarine. Empty the contents of both cans pie filling into the crock pot. Dump dry cake mix on the top and smooth out. Dot the top with pieces of butter.
Cook on high for 2 -3 hours, leaving the lid off for the last half hour. Serve with vanilla ice cream.
Two 21 oz. cans apple pie filling
One package spice cake mix (dry)
½ cup margarine, cut into pieces
Grease the sides and bottom of the crock pot with extra margarine. Empty the contents of both cans pie filling into the crock pot. Dump dry cake mix on the top and smooth out. Dot the top with pieces of butter.
Cook on high for 2 -3 hours, leaving the lid off for the last half hour. Serve with vanilla ice cream.
Cincinnati Chili Dip
A Cincinnati favorite! Fun to make as an appetizer for out of town guests. There is nothing quite like Cincinnati Chili. Maybe that is a good thing. Chocolate and cinnamon in chili? Odd, but tasty.
Spread one package of softened cream cheese in a pie plate of 8 x 8 glass pan. Top with thawed Skyline chili (one package). Add chopped onions. Cover with shredded sharp cheddar cheese. Bake at 350 for about 20 minutes, or until cheese melts. Let stand for ten minutes. Serve with tortilla chips for dipping.
Spread one package of softened cream cheese in a pie plate of 8 x 8 glass pan. Top with thawed Skyline chili (one package). Add chopped onions. Cover with shredded sharp cheddar cheese. Bake at 350 for about 20 minutes, or until cheese melts. Let stand for ten minutes. Serve with tortilla chips for dipping.
Chocolate Mint Bark
This is great to give as gifts for the holidays. I’ve given it to my friends at IHES for the past few years and they’ve enjoyed it! You can make it a week ahead of time and store it in the refrigerator to avoid the inevitable last minute rush. But, what would Christmas be without a bit of yelling and a good migraine or two.
12 oz. pkg. chocolate chips
12 oz. pkg. white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250 degrees. Line a 9 x 13 pan or cookie sheet with foil and spray with Pam. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes, or until melted. Remove from oven and spread with spatula. Place in refrigerator until cold and firm – about 20 minutes. Melt white chocolate chips and stir in extract. Let cool 5 minutes. Pour over chocolate layer and quickly spread to cover. Sprinkle with candy and chill until both layers are firm.
Lift foil out of pan and trim edges. Cut in 2 inch pieces or break into small pieces. Chill in covered container. Makes about two pounds.
12 oz. pkg. chocolate chips
12 oz. pkg. white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250 degrees. Line a 9 x 13 pan or cookie sheet with foil and spray with Pam. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes, or until melted. Remove from oven and spread with spatula. Place in refrigerator until cold and firm – about 20 minutes. Melt white chocolate chips and stir in extract. Let cool 5 minutes. Pour over chocolate layer and quickly spread to cover. Sprinkle with candy and chill until both layers are firm.
Lift foil out of pan and trim edges. Cut in 2 inch pieces or break into small pieces. Chill in covered container. Makes about two pounds.
Cheddar Chicken Casserole
Great for potlucks or to give to someone who needs dinner made for them. My dear friend, Jeanne Sanders, a wonderful mother and teacher who left this world way too early, gave this to me.
2 cups dry broken noodles
2 cups cooked chicken or turkey
2 cups milk
2 cups shredded sharp cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
¼ cup diced onion
Mix all, pour into 13x9 pan, refrigerate overnight, then bake at 350 for 45 minutes.
2 cups dry broken noodles
2 cups cooked chicken or turkey
2 cups milk
2 cups shredded sharp cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
¼ cup diced onion
Mix all, pour into 13x9 pan, refrigerate overnight, then bake at 350 for 45 minutes.
Candy Cane Cheesecake
I’ve made this for special holiday desserts - a IHES teacher holiday get together and Christmas dinner at Karen’s house with the family. It is very rich and heavy. Literally - it weighs about ten pounds!
2 cups chocolate cookie crumbs (I think I’ve used chocolate Teddy Grahams)
4 Tbsp. sugar
½ cup butter, melted
2 cups sour cream
1 cup sugar
4 eggs
3 tsp. vanilla
½ tsp. peppermint extract
4 8 oz. pkg cream cheese
3 Tbsp. butter, softened
1 cup crushed candy canes or peppermint candies
Cool Whip
Preheat oven to the 325 degrees. Combine the first three ingredients and press into the bottom of a glass 13x9 pan. Set aside. Mix sour cream, sugar, eggs, flour, and extracts in mixer until smooth. Add cream cheese and butter until completely smooth. Stir in most of crushed candy.
Pour into crust. Bake on the lowest rack of the oven for 60 minutes or until firm. Allow to cool and refrigerate overnight. To serve, loosen the edges with a knife. Spread Cool Whip over the top and add the rest of the candy to decorate.
2 cups chocolate cookie crumbs (I think I’ve used chocolate Teddy Grahams)
4 Tbsp. sugar
½ cup butter, melted
2 cups sour cream
1 cup sugar
4 eggs
3 tsp. vanilla
½ tsp. peppermint extract
4 8 oz. pkg cream cheese
3 Tbsp. butter, softened
1 cup crushed candy canes or peppermint candies
Cool Whip
Preheat oven to the 325 degrees. Combine the first three ingredients and press into the bottom of a glass 13x9 pan. Set aside. Mix sour cream, sugar, eggs, flour, and extracts in mixer until smooth. Add cream cheese and butter until completely smooth. Stir in most of crushed candy.
Pour into crust. Bake on the lowest rack of the oven for 60 minutes or until firm. Allow to cool and refrigerate overnight. To serve, loosen the edges with a knife. Spread Cool Whip over the top and add the rest of the candy to decorate.
Buckeye Bars
My Dad used to take hours to make buckeye candies - and now my brother does. These are actually much easier to make than the buckeye candy – but the same peanut butter-chocolate taste. Great to make when watching college bowl games - OH---IO
½ cup margarine, softened
¾ cup peanut butter
22 Nilla Wafers, crushed
2 cups powdered sugar
½ of an 8 oz. tub of Cool Whip, do not thaw
3 squared Bakers Semi-Sweet Chocolate
Line a 8 inch square pan with foil. Beat butter and peanut butter with mixer. Add wafers and sugar. Press into the bottom of the pan.
Microwave frozen Cool Whip and chocolate on high until melted, stirring 2 -3 times. Pour over peanut butter, spread to cover. Refrigerate two hours. Use foil to lift out and cut into small pieces.
½ cup margarine, softened
¾ cup peanut butter
22 Nilla Wafers, crushed
2 cups powdered sugar
½ of an 8 oz. tub of Cool Whip, do not thaw
3 squared Bakers Semi-Sweet Chocolate
Line a 8 inch square pan with foil. Beat butter and peanut butter with mixer. Add wafers and sugar. Press into the bottom of the pan.
Microwave frozen Cool Whip and chocolate on high until melted, stirring 2 -3 times. Pour over peanut butter, spread to cover. Refrigerate two hours. Use foil to lift out and cut into small pieces.
Christmas Cornflake Wreaths
I make a double batch – some for us and an extra plate for Mark! A good project for the kids, but after the marshmallow part cools, otherwise it is like a Christmas molten lava.
½ cup margarine
30 large marshmallows
1 tsp. vanilla
Green food coloring
3 cups cornflakes cereal
Red hots – candy (available in the baking aisle)
Cut margarine into pieces and put in large saucepan with marshmallows. Melt over low heat, stirring often. Beat until smooth. Add food coloring until a medium green color. Stir in vanilla. Add cornflakes and stir well. Drop by spoonfuls onto wax or parchment paper and shape into wreaths. Add a few red hots to each to look like holly berries. Cool and store in covered container.
½ cup margarine
30 large marshmallows
1 tsp. vanilla
Green food coloring
3 cups cornflakes cereal
Red hots – candy (available in the baking aisle)
Cut margarine into pieces and put in large saucepan with marshmallows. Melt over low heat, stirring often. Beat until smooth. Add food coloring until a medium green color. Stir in vanilla. Add cornflakes and stir well. Drop by spoonfuls onto wax or parchment paper and shape into wreaths. Add a few red hots to each to look like holly berries. Cool and store in covered container.
Grandma's Sugar Cookies
This recipe has been in my family for over 100 years, translated from German by my father’s grandmother. It is a Christmas tradition in our house, with many given as gifts. The icing trick is a modern twist that I discovered. Enjoy!
Cut amounts in half if just for a family get together. This makes a lot!
1 cup shortening (like Crisco)
2 cups sugar (can mix white and brown)
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp nutmeg (optional)
2 tsp. baking powder
6 cups flour
Mix all together. Roll out thickly and cut into shapes. Bake at 350 degrees on ungreased cookie sheet (parchment paper works well with this recipe). Bake 8 – 10 minutes, depending on the size of the shapes – or just until edges start to turn brown. Decorate with colored sugar before baking or ice after cool. Store in a covered container.
Easy icing that hardens – take ½ cup of canned vanilla frosting (not whipped) and put in the microwave just until edges start to melt. Stir quickly and add a few drops of food coloring, if desired. Spread on cookies quickly and set aside in a single layer to dry.
Cut amounts in half if just for a family get together. This makes a lot!
1 cup shortening (like Crisco)
2 cups sugar (can mix white and brown)
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp nutmeg (optional)
2 tsp. baking powder
6 cups flour
Mix all together. Roll out thickly and cut into shapes. Bake at 350 degrees on ungreased cookie sheet (parchment paper works well with this recipe). Bake 8 – 10 minutes, depending on the size of the shapes – or just until edges start to turn brown. Decorate with colored sugar before baking or ice after cool. Store in a covered container.
Easy icing that hardens – take ½ cup of canned vanilla frosting (not whipped) and put in the microwave just until edges start to melt. Stir quickly and add a few drops of food coloring, if desired. Spread on cookies quickly and set aside in a single layer to dry.
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