Main Dishes
Incredible Stuffed Chicken
1 Package of Chicken Tenders
1 Cup of Broccoli
1/4-1/2 Cup of Velveeta Cheese
5 Strips of REAL BACON
1/2 Cup of Bread Crumbs
Salt, Red Pepper, Garlic - to Taste
1 Piping Gun
Season Chicken Tenders to Taste, Cover, and Put away in refrigerator. Steam Broccoli and Fry Bacon. After melting cheese into Steamed Broccoli, crumble up bacon and mix with a blender or food processor. Take Chicken tenders out and make a pocket with a sharp kitchen knife by inserting lengthwise through the middle of each tender. Fill pockets with the broccoli, cheese, and bacon mixture with
the Piping Gun. Roll tenders in bread crumbs, cover, and bake at 350 degrees for 30 minutes. Uncover for the last five minutes of cooking time.
Serve with Fettuccine Alfredo (I recommend the 5 Brothers brand for your Alfredo Sauce) and your favorite cold beverage... ... ENJOY!!!
Country Chicken
5 cloves of garlic
1 Tlb lemon juice
4 chicken breasts - boneless skinless
1 1/2 Tlb light margarine
1 1/2 Tlb olive oil
1 cup sliced fresh mushrooms
1/2 cup dry white wine
1 bay leaf
1 tsp Dijon mustard
1/2 cup chicken broth
1 Tlb chopped parsley
2 green onions, finely sliced
Combine garlic and lemon juice and rub over chicken. Let stand form 10 minutes. In large pan, melt margarine and olive oil over low heat. Add chicken pieces and sauté for 15 minutes; turning once. Add mushrooms, wine and bay leaf. Cover and cook over a low heat for 10 minutes. Blend mustard with chicken broth. Pour over chicken and continue cooking, covered, until chicken is tender. Add
parley and green onions. Discard bay leaf. Cook only until sauce thickens (remove chicken and turn heat higher if needed).
Yield: 4 servings
Hint: You can use garlic powder instead of garlic, jar mushrooms instead of fresh and a bouillon cube to make your chicken broth.
Stuffed Bell Peppers
1- 1 1/2 lbs of ground meat
1 15oz can tomato sauce
2 cups rice (cooked)
4 large green bell peppers
1 cup shredded cheese
Brown and season ground meat. Clean out bell peppers and cut in half. Add rice and 1/2 can of tomato sauce to ground meat. Stuff bell peppers with ground meat mixture. Put bell peppers in a foil lined cake pan and top with remaining tomato sauce and bake uncovered.
Bake at 350 for 1 hour, during the last 10 minutes of baking, top with shredded cheese.
Easy Chicken/Beef Stew
1 chicken or 2lb stew meat
1 can of cream of mushroom soup
1 package onion soup mix
1 cup water
2 TLB kitchen bouquet
Brown and season meat in an oven safe pot. Mix other ingredients then pour on top of chicken (beef).
Bake at 350 for 2 hours. During the last hour of cooking add potatoes and carrots.
Hint: I use boneless skinless chicken breasts.
Beef Tenderloin Tips and Gravy
16 oz pkg of Beef Tenderloin tips
1 package of Lipton Garlic and Mushroom Soup
Water to cover all meat
Brown and season meat to your taste. Add a little oil while browning meat so that you will have a nice dark gravy. Once the meat is browned, add the entire packet of the soup mix, then add enough water to cover the meat. Cover and cook for 1 1/2 hours on medium low. Keep and eye on it to make sure the water has not cooked away, if
it has add a little more water and continue heating over low heat. You will have an awesome gravy, your husband will want to lick the pot clean!!
I recommend serving this with mashed potatoes and sweet peas.
Quick and Easy Lasagna
1 to 1 1/2 lbs of ground meat
4 cups of Spaghetti Sauce
6 UNCOOKED lasagna noodles
1 15oz container of Ricotta Cheese (about 2 cups)
3 cups shredded mozzarella cheese
1/4 cup of water
Brown ground meat until cooked and drain off any fat. Season meat to taste while browning. Add spaghetti sauce, heat through, stirring occasionally.
In a 2-quart oblong baking dish, spread 1 1/2 cups of meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. Repeat layers. Top with remaining meat mixture. Slowly pour water around the inside edges of baking dish. Cover with foil.
Bake at 375 for 45 minutes. Uncover and bake an additional 10 minutes more. Let stand for 10 minutes before serving.
Prep time: 10 minutes
Cook time: 65 minutes
Stand time: 10 minutes
Serve with salad* and bread sticks.
(*Make your salad more healthy by using spinach instead of lettuce and add shredded carrots.)
Chicken and Broccoli Braid -- can be used as a meal or an appetizer
2 cups of cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed (note: I use 1/4 tsp of garlic powder}
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 tsp dried dill weed
1/2 tsp salt
2 pkg, 8 ounces each, refrigerated crescent rolls
1 egg white, lightly beaten
2 TLB silvered almonds
Preheat oven to 375. Chop chicken and broccoli; place in 2 qt bowl. Chop bell pepper, add to chicken and broccoli. Press garlic over vegetable mixture. Add shredded cheese to the mix; mix gently. Add mayonnaise, dill mix, and salt; mix well.
Unroll 1 pkg of crescent rolls, do not separate. Arrange longest side of dough across with of 12x15inch rectangular baking dish. Repeat with remaining dough. Roll dough to seal perforations. On longest sides of the dish, cut dough into stripes 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the middle for filling). Spread filling evenly over dough.
To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
Brush egg white over dough. Sprinkle almonds.
Bake 25-28 minutes or until deep golden brown. Cut with serrated knife.
Yield: 10 servings or 20 appetizer servings
Pizza Pillow Snacks -- perfect for sleepovers
2 pkg (10 ounces ea) refrigerated pizza crush
1 can (8 ounces) pizza sauce, divided
1 1/2 ounces sliced pepperoni (1/2 cup)
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 cup shredded Co-Jack Cheese (I use the shredded Pizza Cheese by Kraft)
Olive Oil
2 TLB spoons fresh Parmesan cheese, grated
1 tsp dried oregano leaves
Preheat oven to 425. Using lightly floured pizza roller, roll 1 pizza crust into a 10x12 inch rectangular baking pan. Spread 1/4 cup of pizza sauce over crust to within 1/2 inch of edge; reserve reaming sauce. Cut pepperoni into quarters and place on crust. Spread onions, bell pepper and cheese evenly on crust.
Unroll remaining pizza crust, place over cheese topped crust, shaping as needed to match edges. :Lightly spray top of crust with olive oil. Press garlic over crust evenly. Sprinkle grated parmesan cheese and oregano leaves over crust.
Using a pizza cutter, score (do not cut all the way through) crust lengthwise and crosswise to form 4 rectangles. Diagonally score each rectangle to form 4 triangles for a total of 16 triangles.
Bake 14-16 minutes or until golden brown
Serve with warmed remaining pizza sauce.
Yield: 16 servings
Crawfish or Shrimp Fettuccine --serve with warm crescent rolls and salad
2 sticks of butter
2 med onions, chopped
1 lg bell pepper, chopped
1 TLB chopped jalapeno pepper
1 sm can mushrooms
1 TLB garlic puree (I use garlic powder)
1 lb. Velveeta cheese
flour to thicken
1/2 pint half-n-half
3 lb crawfish/shrimp
1/4 c parsley
1 pack cooked
Sauté onions, bell pepper, jalapeno, mushrooms, and garlic in butter until soft. Add cheese and half-n-half. Stir until melted, add flour to thicken. Add crawfish and seasoning.
Cook for 10-15 minutes. Add parsley just before mixing with fettuccine.
Bake for 30 on 350.
Note: I do not bake mine, I cook it on top of the stove.
Chicken Full of Flavor --low fat and low cholesterol with lots of flavor
4 TLB flour 1/2 lb. sliced mushrooms
1/4 tsp salt 1 cup reduced fat chicken broth
1/4 tsp pepper 1/2 cup dry white wine
8 boneless skinless chicken breasts 1 TLB lemon juice
1 TLB olive oil 1 TLB chopped parsley
1 bunch green onions, sliced
Combine flour, salt, and pepper in a bowl. Dredge chicken in mix. In skillet coated with non-stick cooking spray, heat oil and cook chicken until golden brown and no longer pink inside. Remove to plate. Coat skillet again with spray and add green onions and mushrooms, cooking and stirring until tender. Pour in chicken broth and wine;
bring to a boil stirring. Cook 5 min or until slightly thickened. Reduce to low fire and stir in parsley. Return chicken to pan, cook low until thoroughly heated.
Alfredo Light with Fettuccine--low fat and goes great with the above recipe
1 onion, chopped 1/2 tsp of salt
1 clove garlic, minced 1/4 tsp ground black pepper
2 tsp. vegetable oil 1/2 cup grated Parmesan cheese
2 cups skim milk 1 (16 ounce) package dry fettuccine pasta
1 cup chicken broth 1 (16 ounce) package of frozen broccoli florets
3 Tbl. all-purpose flour
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
Scampi Italian Style -- dish that takes like you spent all day in the kitchen
2 TLB light margarine 1 tsp Worcestershire sauce
1 lb large shrimp, peeled 1/2 tsp hot pepper sauce
1 tsp minced garlic 1/4 tsp white pepper
2 green onions, chopper 1/8 tsp dried oregano
3 TLB dry sherry 1/8 tsp dried thyme
1 tomato (peeled, seeded and diced) 2 TBL chopped parsley
Heat margarine in large skillet and sauté shrimp until they begin to turn pink. Add garlic and green onion, sautéing for 1 minute longer. Add sherry, tomatoes and seasonings.
Cook about 5 minutes or until shrimp are fully cooked and sauce has thickened slightly.
Serve with angel hair pasta.
Shrimp/Crawfish Casserole -- perfect make ahead meal
1 lb crawfish (2 cups peeled shrimp) 1/2 cup chopped onion
2 cups cooked rice 3 cloves garlic (or powder)
3 slices of bread (wet, wring and tear) 1/2 cup green onion tops, chopped
1 can of cream of mushroom soup 1 cup bread crumbs
1 cup chopped celery 1 stick oleo
1/3 cup chopped bell pepper 1 tsp pepper and salt
Season crawfish, melt oleo and sauté for 5 minutes. Remove crawfish. Add all vegetables and sauté 10 minutes. Add all other ingredients and crawfish: except bread crumbs. Place in casserole dish and cover with bread crumbs.
Bake at 375 for 30 minutes.
Mexican Lasagna -- Low fat dish that tastes wonderful
1 lb. lean ground sirloin 1 14 oz can enchilada sauce
1/2 cup chopped celery 4 slices light American cheese
1/2 cup chopped onion 1 cup low fat cottage cheese
2 cloves garlic, minced 1 egg white, beaten
1/4 cup chopped green bell pepper 6 medium flour tortillas cut into thirds
1 14 oz can tomatoes crushed
Combine ground sirloin with celery, onion, garlic and bell pepper in a pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 10 min. Meanwhile, combine both cheese and egg white in food processor until blended and American cheese
is in pieces; set aside. In frying pan coated with non-stick cooking spray, heat remaining enchilada sauce, a little at a time and fry flour tortillas until soft. Remove, continuing to add sauce and fry tortillas until all have been done. Spoon 1/3 meat mixture into a 12x18x2 inch baking dish, spoon 1/2 cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat.
Bake at 350 for 25 minutes
Let stand 5 minutes before cutting
Yield: 8 servings
7 grams of fat
Corn and Crab Bisque -- impress your in-laws with this one!
2 cup pkg of white gravy mix 1 (15oz) cream style corn
2 cups of milk 2 tbl chopped green onion
2 cups of water Season to taste
1/4 cup butter or margarine 1/3 lb lump crabmeat (or crawfish)
In a saucepan, whisk gravy mix, milk and water. Bring to a boil, stirring frequently. Reduce heat to a simmer. Add butter, corn, green onions. seasoning and crabmeat. Stir gently to combine. Cook for 5 minutes.
Broccoli Soup
2 cups of water 3 cups of chicken broth
4 cups chopped fresh broccoli (about 1-1/2 pounds) 2 cups of milk
1 cup of chopped celery 1 Tbl minced fresh parsley
1 cup of chopped carrots 1 tsp. onion salt
1/2 cup of chopped onions 1/2 tsp. garlic powder
6 Tbl butter 1/2 tsp. salt
6 Tbl. all-purpose flour
In a soup kettle or large pot, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover
and simmer for 30-40 minutes or until vegetables are tender.
Yield: 6-8 servings (2 quarts)
HINT: I add 1/2 pound of light Velveeta when I add back in the vegetables. I also recommend using non-skim milk, it makes a thicker sauce.
Bean 'n Beef Torta
1 lb. ground beef
1 small onion
1 15 oz can pinto or black beans drained
1 2 1/4 ounce can rotel
1 1/2 tsp chili powder
1/2 tsp salt
1/8 tsp pepper
3 drops hot pepper sauce ( I did not put this in mine)
4 8 inch tortillas
8 ounces of cheddar cheese (I used the Mexican variety)
Optional Items:
Lettuce
Tomato
Sour Cream
Cilantro
IN a large skillet, cook beef and onions over medium heat; drain.
STIR in beans, rotel, olives, chili powder, salt, pepper and hot sauce.
SPOON 1 2/3 cup into slow cooker; top with tortilla and 1/4 cup of cheese. Repeat layers 3 times (end with tortilla and cheese)
COVER and cook on low for 4-5 hours.
SPRINKLE with cilantro. (I did not use this)
SERVE with salsa, sour cream, lettuce and tomatoes
YIELDS 4 servings.
Homemade Biscuits
2 cups self rising flour
1/3 cup cooking oil
2/3 cup milk
4 tsp sugar
dash of salt
Mix together. Take out a spoonful and roll into a ball and place on a baking sheet. Bake at 350 for 25 minutes.
Yield: 6 biscuits
Hint: If you do not have self rising flour you can use regular flour and add 2 tsp of baking powder. They taste better with the self rising flour.
Pork Chops with Black Beans
4 pork loin rib chops, cut 3/4 inch thick
1/8 teaspoon pepper
1 Tbl olive oil or cooking oil
1 15-ounce can black beans, rinsed and drained
1 cup salsa
1 Tbl snipped fresh cilantro or parsley
Plain yogurt or dairy sour cream (optional)
Trim fat from meat. Rub pepper onto chops. In a skillet cook chops in hot oil over medium heat about 4 minutes or until brown, turning once. Remove and drain off fat.
In the same skillet combine beans, salsa and cilantro or parsley. Add chops. Bring to boiling. Reduce heat. Simmer, covered, for 5 to 6 minutes or until no pink remains in pork and juices run clear,
To serve, top bean mixture with chops and if desired, yogurt or sour cream.
(Hint: I purchase boneless pork chops and season them to taste. However, if you season with red pepper, you may want to use a little less because the salsa will add some spic. I serve this dish with rice pilaf..)
Baked Pork Chops
4-6 center cut, bone-in pork chops
2 10 oz cans French style green beans
2 10 oz cans cream of mushroom soup
3 potatoes, cut and sliced thin
Season pork chops to taste, lay them flat in a cake pan, top with potatoes (sprinkle salt lightly over potatoes). Mix green beans and mushroom soup together (add some salt and a dash of pepper), spread on top of potatoes. Cover with foil and bake at 350 degrees for 2 hours or until chops are no longer pink.
Asparagus
1 bunch of asparagus (choose fresh, thin asparagus, the thinner the better)
1 bottle of Newman's Own Italian Dressing
cracked pepper
kosher salt to taste
juice of 2 lemons
fresh grated Parnassian cheese
Marinate asparagus in Italian dressing and lemon for 3 hours or so.
Coat skillet with 3 TBL of butter, melt over medium high heat. Pour all contents into skillet and stir, cook for 8 to 10 minutes.
Put lid on skillet for the last 2 minutes.
Put asparagus in a dish, using tongs, top with cheese and pepper.
To make a sauce:
Turn to high heat, add red wine, warm up chicken broth mixed with 1 tsp of corn starch, pour into skillet; thicken and pour over asparagus.
Sweet Potato Chips
2 medium sweet potatoes
2 tsp. vegtable oil
1 tsp. sugar
1/2 tsp. cinnamon
Heat oven to 400, coat a baking sheet with vegetable cooking spray.
Wash potatoes. Cut into thin slices, and place in a large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.
Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.
Yield: About 70 chips
7-layer Mexican Dip
3 avocados, mashed
2 T Lemon Juice
1/2 tsp. salt
1/4 tsp. pepper
Mix all together
1 cup sour cream
1/2 cup mayo
1 package Taco seasoning mix
Mix all together
2- 10oz cans of bean dip (one regular and one jalapeño)
1 cup chopped green onions with tops
2 cups chopped tomatoes
1 4oz can of chopped black olives
8 ounces of Sharp Cheddar cheese, finely shredded
Layer
1. Bean Dip 5. Tomatoes
2. Avocado Mixture 6. Olives
3. Sour Cream Mixture 7. Cheddar Cheese
4. Onions
Avocado Salsa Recipe
6 Avocados
2.5 - 3.5 Lemons (depending on taste)
1 bunch Cilantro
2 tablespoons of salt
3-4 Roma Tomatoes
1 Onion
Peel, Dice, and De-Pit Avocados. Place Diced Avocados in bowl. Squeeze
lemons into bowl with Avocados. Dice Tomatoes and Onion and place into bowl.
Dice Cilantro and place into bowl. Throw in salt and toss well. Add more
lemon and salt to meet your taste. Serve with chips and Enjoy :)
Spinach Dip
1 package of cream cheese
10 ounce frozen spinach, thawed and drained
1/2 cup sour cream
1/2 cup mayo
2 tsp dried parsley
1 tsp lemon juice
Season to taste
IN a large mixing bowl, combine ingredients. Refrigerate, best if done overnight.
HINT: Add artichokes for added flavor.
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Desserts
No Bake Chocolate Cookies -- one way to get your children to eat oatmeal
1 stick oleo - melt 1/2 cup milk
1/2 cup cocoa 1/2 cup peanut butter
sprinkle of salt 3 cups of Quick Quaker Oats
2 cups of white sugar 1 TLB vanilla
Bring oleo, cocoa, salt, white sugar and milk to a boil. Boil for over 2 minutes. Then stir in peanut butter, oats and vanilla. Drop on to foil. Let it stand until hard, approx 1 hour.
Four Layer Desert -- use the fatting stuff for this one, its time to treat yourself
Bottom Layer
1 cup flour 1 stick margarine, melted
1 cup chopped pecans 1 tsp vanilla
Combine flour, nuts and margarine. Mix well, add vanilla. Press onto bottom of 13x9x2 inch pan.
Bake at 350 for 20 minutes
Second Layer
1 cup powdered sugar 1 (8oz) package cream cheese
1 1/2 cup cool whip
Soften cream cheese, add sugar and cool whip. Spread on flour and nut layer
Third Layer
1 (3 3/4 oz) package of instant Vanilla Pudding
1 (4 1/8 oz) package of Chocolate Pudding
Make each pudding separate according to directions. Put chocolate pudding next to cream cheese mix; spread vanilla on top of chocolate pudding
Fourth Layer
Top entire dessert with additional cool whip; keep refrigerated.
(Note: Do not use fat free or reduced fat products, they will cause the desert to separate and run)
Peach Cobbler -- very, very good. By: Patti LeBelle
Basic pie crust dough 2 tsp ground cinnamon (or almond extract)
3 lb. peaches; peeled, pitted and sliced 1/2 stick of butter, chilled, cut into sm. pieces
2 TLB corn starch 2 tsp fresh lemon juice
1 cup of sugar
Preheat oven to 400. Put a layer of dough in baking dish (sm glass square one): brown it in the oven for 15 minutes. Toss peaches, almond extract and cinnamon. Add corn starch, sugar and lemon juice. Add butter, melt first. Stir together. Pour layer of peaches on crust and bake for 15 minutes. Pour another layer of peaches. Add a striped layer of crust.
Bake 40 minutes
(Note: you can also use apples)
Rich Cream Cheese Pecan Pie -- perfect for the pecan pie lover
1- 9 inch unbaked, deep dish pie shell 3 eggs
1 (8 oz) pkg cream cheese, softened 1/4 cup white sugar
1 egg 1 cup light corn syrup
1 tsp vanilla extract 1 1/4 cups pecans, chopped or halved
1/3 cup white sugar 1 cup dark chocolate pieces or semisweet
1/4 tsp salt chocolate chips
1. In a small bowl, blend together cream cheese, 1 egg, 1 tsp vanilla, 1/3 cup sugar and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans, or arrange pecan halves in and eye-pleasing pattern.
2. In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 tsp vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
3. Bake at 375 for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.
Banana Bread -- a solution for those bananas that never got eaten
3 cups of flour 1/4 cup soft butter
1 cup sugar 1 1/4 cups milk
1 1/2 tsp salt 1 egg
4 tsp baking powder 3 mashed bananas
Mix the flour, sugar, salt and baking powder in a bowl. Add the butter and mix with a fork until the mixture looks crumbly. Mix in the milk, egg and bananas. Pour the batter into an oiled and floured bread pan.
Bake at 350 for 1 hour, or until the bread is brown. Let it cool for 10 minutes
(Hint: I make it in small loaf pans to put in lunches or for gifts.)
Fruit Pizza -- Wow someone with this desert
Slice and Bake cookie dough
8 oz cream cheese 2 TLB corn starch
2 cups powdered sugar 1 1/2 cups orange juice
Fruit of choice (ex. bananas, kiwi, grapes, strawberries, pineapple, pears., peaches...)
Freeze slice and bake dough. Slice and spread slices on pizza pan (overlap). Bake at 350 until brown. Mix 1 cup confectioners sugar with cream cheese and spread over warm dough. Place fruit slices on top. Heat corn starch, powdered sugar and orange juice until thick and clear. Brush on fruit to seal all fruit. Refrigerate.
Caramel Brownies -- perfect twist to an old favorite
German chocolate cake mix 1 can evaporated milk
1 1/2 stick melted butter 1 bag of caramels
1 bag chocolate chips
Grease and flour cake pan. Take cake mix and add evaporated milk and butter. Mix. Take 1/2 of batter and spread in pan and bake 6 min at 350. Take out and sprinkle chocolate chips over top. Add 1/3 cup milk and caramel, melt in microwave. Pour over chocolate chips. Sprinkle the rest of the batter over caramel--do not spread.
Bake 15 - 20 minutes at 350. Cool and cut.
Old Fashioned Paradise Pumpkin Pie -- perfect for the holidays, yummy and not to sweet
1 (9in deep dish) pie shell 1/4 cup white sugar
1 (8 ounce) pkg cream cheese, softened 1 tsp ground cinnamon
1/4 cup white sugar 1/4 tsp salt
1/2 tsp vanilla extract 1/4 tsp ground nutmeg
1 egg, beaten 2 tbl brown sugar
1-1/4 cups pumpkin puree 2 tbl butter, softened
1 cup evaporated milk 1/2 cup chopped pecans
2 eggs, beaten 2 tbl all-purpose flour
1/4 cup packed brown sugar
1) Preheat oven to 350
2) To make Cheesecake Layer: In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
3) To make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg and salt. Mix until all ingredients are thoroughly combined.
4) Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
5) Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes
6) To make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
7) After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10-15 minutes, until a toothpick inserted in center comes out clean.
(Hint: I baked the pie for 55 min total and left the aluminum foil on the whole time.)
Margarita Pie
1 1/3 cups finely crushed pretzels, divided
1/4 cup sugar
1/2 cup butter or margarine, melted
1 can (21 oz) Comstock or wilderness strawberry fruit filling
1/2 - 2/3 cup thawed frozen margarita mix
1 container (8 oz) frozen whipped topping, thawed
Grease 9" plate. Combine 1 1/4 cups of pretzels, sugar and butter; mix well. Press evenly onto bottom and up side of prepared pie plate to form crust. Combine strawberries, filling and margarita mix. Fold into whipped topping in medium bowl. Spoon into crust. Sprinkle with remaining pretzels. Freeze until firm, about 2 hours.
Before serving, remove pie from freezer and let stand for 30 minutes.
Yield: 6-8 servings
Honey Apple Pie
1 (3lb 1oz) frozen Ms Smith's Special Recipe Deep Dish Apple Pie
1 1/2 cup apple juice
1/4 cup honey
1 1/2 tsp corn starch
2 tsp grated lemon rind
1 Tbl butter
Remove plastic overwrap from pie. Open center hole and cut 4 - 6 slits in top crust. Place pie on aluminum foil-lined baking sheet.
Bake at 375o for 1 hour and 20 minutes to 1 hour and 30 minutes shielding tip of pie with aluminum foil after 1 hour.
Whisk together apple juice, honey and corn starch in a sauce pan until smooth. Cook over medium heat, whisking constantly, 6-8 minutes or until bubbly. Stir in lemon rind and butter. Serve over pie.
Yield: 6 servings.
Mardi Gras Cake
1/4 cup of butter or margarine 1/2 cup warm water (100-110)
1 (16oz) container sour cream 2 large eggs
1/3 cup sugar 6 to 61/2 cups all purpose flour, divided
1 tsp salt 1/2 cup sugar
2 (1/4 oz) envelopes active dry yeast 1 1/2 tsp ground cinnamon
1 Tbl sugar 1/3 cup butter or margarine, softened
Colored Frostings*
Colored Sugars*
Cook first four ingredients in a sauce pan over low hear, stirring often, until butter melts. Cool mixture to 100 to 110.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs and 2 cups of flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free form drafts, 1 hour or until doubled in bulk. (Try on top of your refrigerator or in the oven)
Stir together 1/2 cup sugar and cinnamon; set aside.
Pinch dough down; divide in half. Turn 1 portion onto a lightly floured surface; roll to a 20 x 10 inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. bring ends together to form and oval ring, moistening and pinching edges together to
seal. Repeat with remaining dough, cinnamon mixture and butter.
Cover and let rise in a warm place, free form drafts, 20 minutes or until doubled in bulk.
Bake at 375 for 15 minutes or until golden. Decorate with bands of colored frostings, and sprinkle with colored sugars.
Yield: 2 cakes
Prep: 50 minutes; Rise: 1 hour, 20 minutes; Bake: 15 minutes
Note: Once the cake has cooled, randomly insert a plastic baby doll before frosting.
*Colored Frostings:
3 cups powdered sugar
3 Tbl butter, melted
3 to 6 Tbl milk
1/4 tsp vanilla extract
1 to 2 drops each of green, yellow, red and blue liquid food coloring
Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling: stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow and combining red and blue food coloring for purple frosting.
Yield: 1 1/2 cups. Prep: 15 minutes
*Colored Sugar:
1 1/2 cups sugar
1 to 2 drops each of green, yellow, red and blue liquid food coloring
Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup of sugar.
Yield: 1/2 cup of each colored sugar Prep: 20 minutes.
Sugar Cookies
1/3 cup butter or margarine
1/3 cup shortening
1/4 cup sugar
1 tsp baking powder
1 tsp egg
2 cups all-purpose flour
Beat butter and shortening on medium to high speed for 30 sec. Add sugar, baking powder, and a dash of salt. Beat until combined, scraping bowl. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. If necessary, cover and chill dough for 3 hours or till easy to
handle.
On a lightly floured surface, roll half at a time to 1/8 inch thick. Using a 2 1/2 inch cookie or biscuit cutter, cut into desired shapes then decorate. Place on ungreased cookie sheet.
Bake in a 375 degree oven 7 to 8 minutes or till edges are firm and bottoms are very lightly browned.
Cool on rack.
Chocolate Chip Cookie Cake
2 rolls of Chocolate Chip Cookies
2 8oz packages of cream cheese
3 eggs
2 cups of sugar
Slice 1 roll of cookies into a 9x13 inch pan. Mix cheese, eggs and sugar. Slice second roll of cookies and place on top.
Bake at 350 for 1 hour.
(hint: I only used one package of cream cheese so that it would not be to sweet)
Dirt Cake
1/2 stick butter
1 8oz. pkg cream cheese
1 cup sugar
Cream these ingredients in a small bowl.
2 boxes French vanilla pudding
2 1/2 cups milk
1 8oz. pkg Cool Whip
Mix these in a large bowl.
Add small bowl to large bowl and mix.
1 bag Oreo cookies, crushed
Layer cookies and pudding mixture in serving dish, ending with cookies on top.
Christmas Goodie Baskets
Fudge-- cooks in only 5 minutes!
3 cups of semisweet chocolate chips 1/4 cup butter or margarine
1 can (14 oz) sweetened condensed milk 1 cup chopped nuts (optional)
1) Place chocolate chips, sweetened condensed milk, and butter or margarine in a large microwaveable bowl. Cook in microwave on medium until chips are melted, about 3-5 minutes, stirring once or twice during cooking. Stir in nuts.
2) Pour into well-greased 8X8-inch glass baking dish.
Refrigerate until set.
(Note: You can also use peanut butter chips to make peanut butter fudge or use 1 1/2 cups of peanut butter chips and 1 1/2 cups of chocolate chips.)
Microwave Oven Peanut Brittle-- fast and easy
1 1/2 cups dry roasted peanuts 1 Tbl butter or margarine
1 cup white sugar 1 tsp vanilla extract
1/2 cup light corn syrup 1 tsp baking powder
few grains of salt
1) Mix peanuts, sugar, corn syrup and salt in a glass mixing bowl. Cook 6-7 minutes on high (700W); mixture should be bubbly and peanuts browned. Quickly stir in butter and vanilla; cook 2-3 minutes longer. Add baking powder and stir quickly; just until mixture is foamy. Pour immediately onto greased baking sheet.
2) Let cool 15 minutes or longer. Break into pieces and store in airtight container.
Candy Cane Cookies -- cute cookies that children can help make
1/2 cup butter 1 tsp vanilla extract
1/2 cup shortening 2 1/2 cups sifted all-purpose flour
1 cup sifted confectioners' sugar 1 tsp salt
1 egg 1/2 tsp red food coloring
1 1/2 tsp almond flavoring
1) Preheat oven to 350
2) Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
3) Blend red food coloring into one half. Roll 1 tsp of the red dough and 1 tsp of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
4) Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
White Chocolate Covered Pretzels -- easy to make and yummy!
6 (1 ounce) squares of white chocolate 1 (15 ounce) bag mini twist pretzels
chopped peanuts, optional red and green sprinkles, optional
1) Melt white chocolate in the top of a double boiler, stirring the whole while. (I melt mine the microwave, stirring frequently)
2) Dip pretzels into the white chocolate, completely covering the pretzel, use a spoon so that you do not get burned. Then roll in topping and lay on wax paper. Continue until all the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.
Hello Dollies
2 cups graham cracker crumbs 1 cup flaked coconut
1/4 cup white sugar 1 cup chopped peanuts
1/2 cup butter 1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1) Preheat oven to 325
2) Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9X9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
3) Bake at 325 for 25-30 minutes. Let cool and cut into squares.
Cake Mix Cookies
1 box Pillsbury cake mix
1 8oz container of Cool Whip
1 egg beaten
1 TLB water
1 cup of powdered sugar
Mix cake mix, egg, cool whip and water by hand in a large bowl. Place powdered sugar in a small bowl. Drop a teaspoon of cookie dough in the powdered sugar. Roll the dough into a ball in the powdered sugar. Place on a greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes.
Peanut Butter Balls
1 cup peanut butter
1/2 cup margarine
3 cups powdered sugar
Chocolate Bark for dipping
Melt peanut butter and margarine in microwave for 1 minute. Add powdered sugar and mix well. Chill for about one hour. Make small balls with peanut butter mixture, set aside. Melt chocolate bark in microwave. Dip peanut butter balls in chocolate and let dry on wax paper.
Frozen Beverages -- both alcoholic and non-alcoholic
Tea Juleps
1 (0.24oz) package of sugar-free iced tea mix
1/4 cup peppermint schnapps
1/4 cup bourbon
Prepare tea according to package directions; stir in schnapps and bourbon. Cover and chill 2 hours. Serve over ice.
Yield: 2 quarts
Strawberry Daiquiri
5 oz. Frozen strawberries in syrup, slightly thawed
3 oz rum
2 oz strawberry schnapps
2 cups ice
Liquefy in blender for 30 seconds or until smooth.
Frozen Daiquiri
3 oz. rum
2 Tbl. triple sec
2 tsp. sugar
2 cups of ice
Liquefy in blender for 30 seconds or until smooth.
Coffee and Cream
1 cup of strong cold coffee
1 cup of ice
6 oz non-fat coffee yogurt
2 Tbl. sugar
Pulse in blender for 20 seconds or until smooth.
Banana Crunchy
1 cup skim milk
1 banana
2 Tbl. honey
3/4 cup of ice
1/2 cup of granola
Pulse in blender for 20 seconds or until smooth.
Cranberry Spritzer
1 cup cranberry juice
1 cup ginger ale
1 cup ice
Liquefy in blender for 20 seconds or until smooth.
Lemon-Berry Freeze
2 cups of cold lemonade
1 cup whole frozen strawberries
Add lemonade and process on liquefy in blender. With blender running, remove filler-cap and drop in berries 1 at a time.
Classic Milk Shake
1 1/2 cups of milk
3 scoops of ice cream
Liquefy in blender for 15 seconds or until smooth.
Brandy Alexander
2 oz. crème de cacao
2 oz brandy
1 pint rich vanilla ice cream, slightly softened
Liquefy in blender for 30 seconds or until smooth.
Frozen Margarita
3 oz. tequila
2 oz. lime juice
1 oz. triple sec
2 cups of ice
Liquefy in blender for 30 seconds or until smooth. (For an added twist put strawberries and serve with sugar on the rim)
Hurricane Punch
1/2 (64 oz) bottle red fruit punch
1/2 (12 oz) can frozen limeade concentrate, thawed
1 (6 oz) can frozen orange juice concentrate, thawed
1 2/3 cups light rum
1 2/3 cups dark run
Stir together all ingredients. Serve over ice.
Yield: 8 1/4 cups. Prep: 10 minutes
Salad Dressings
French Vinaigrette
2 oz Olive Oil
4 oz Red Wine Vinegar
2 Tbl Mixed parsley
2 tsp. Dijon mustard
1 tsp. Minced garlic
1 tsp. Sugar
Pinch of salt and pepper.
Shake well.
Italian Herb
6 oz Balsamic Vinegar
3 Tbsp. Olive oil
3 tsp. Dried basil
3 tsp. Ground oregano
Dash of salt and pepper
Shake well.
Creamy Caesar
2 oz. Non-fat grated parmesan cheese
4 oz. Non-fat plain yogurt
1 egg yolk
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. Minced garlic
1 tsp. Anchovy paste
Dash of salt and pepper
Shake well.
Sesame Scallion
2 oz. Apple juice
4 oz. Rice wine vinegar
2 Tbsp. Sesame oil
2 Tbsp. Soy sauce
1 tsp. Sugar
2 Diced scallions
Shake well.
Honey Mustard
6 oz Rice wine vinegar
6 tsp. Honey
6 tsp. Hot Chinese mustard
3 tsp. Vegetable oil
Pinch of salt and pepper
Shake well.
Creamy Citrus Ginger
2 oz. Non-fat plain yogurt
4 oz. Orange juice
2 Tbsp. Lemon juice
1 Tbsp. Vegetable oil
1 tsp. Minced garlic
1 tsp. Ground ginger
1 tsp. Sugar
1 tsp. Ground pepper
Dash of salt.
Spinach Salad Dressing
1/2 cup apple cider vinegar
1/2 cup ketchup
3/4 cup of sugar
Mix well with a spoon and serve.
Using Spices
Want to use your Spices but not sure how unless a recipe calls for them? Here are some ways to use them:
All Spice: Whole - Add one or two to a cup of tea. Crush and add to marinades. Ground - Add to spice cakes. Stir into creamed spinach. Use to flavor tomato sauce.
Celery Seed: Seeds - Add to soups and stews. Stir into salad dressings. Add to relishes. Ground - Add to creamy coleslaw and potato salad. Stir into egg salad. Add to tomato juice.
Cinnamon: Stick - Add a stick to pancake syrup when heating. Use as stirrer and to season hot spiced drinks. Ground - Sprinkle over hot chocolate. Stir into softened chocolate or vanilla ice cream.
Cloves: Whole - Use to decorate scored ham rind. Add a few when making chili. Ground - Add a pinch to chocolate cake batter or frosting. Stir a little into mashed sweet potatoes. Mix with honey to top pancakes and waffles.
Cumin: Seeds - Add to a lemon-based meat and poultry marinades. Add some when cooking chili. Mix with cream cheese for a bread spread. Ground - Add to lentil soup. Stir into guacamole. Add a pinch oil-and-vinegar salad dressing. Stir into bean and rice dishes.
Fennel: Seeds - Stir into yeast dough and sprinkle on baked goods before baking. Nibble a few to freshen breath. Ground - Add to meat mixture for Italian-style meatballs. Rub on pork before roasting. Sprinkle lightly on pizza.
Ginger: Ground - Mix with sugar and sprinkle on cookie dough before baking. Stir into sweetened whipped cream for a cake frosting or topping. Stir into lemonade or iced tea. Mix with sugar and sprinkle on grapefruit halves before broiling.
Mustard: Seeds - Add to water when poaching fish. Powder - Add to white or cheese sauces. Stir into mayonnaise or butter; use on sandwiches, fish and vegetables.
Nutmeg: Stir a pinch into cream soups. Substitute for cinnamon in apple pie. Add to mashed sweet potatoes and glazed carrots or parsnips. Stir into softened ice cream; serve on warm gingerbread or apple pie.
Paprika: Ground - Sprinkle as a garnish on otherwise colorless food. Add to flour before dredging meat, chicken or fish before frying. Rub on poultry before roasting or baking.
Storing Spices: Make sure containers are airtight. Keep them as far as possible from the stove. Keep them a shelf away from direct bright light if stored in clear glass. Light can cause the flavor to fade. To keep rarely used spices their most favorable, store them in the refrigerator or freezer.