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DESSERT SUPREME 2007-09-27 02:13:00 1 pkg. lady fingers1 instant lemon pudding pie filling, prepared1 can Thank You Blueberry Pie filling1 carton Cool Whip Oil pan and lay lady fingers in bottom and up sides. Pour lemon pie filling over top. Then another layer of lady fingers over top of lemon pie filling. Pour blueberry pie filling over this layer. Top with Cool Whip.
DRAMATIC CHOCOLATE DESSERT 2007-09-27 02:12:00 1 pkg. devils food cake mix1 lg. Cool Whip4 Heath bars, frozen3/4 c. Kahlua2 pkg. instant chocolate pudding Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.
PEANUT DELIGHT DESSERT 2007-09-27 02:12:00 Prepare in layers.--1ST:--1 c. flour1/2 c. melted butter1/3 c. chopped nuts Mix well and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.--2ND:--1/3 c. peanut butter1 (8 oz.) pkg. cream cheese, softened1 c. powdered sugar2 c. Cool Whip Mix first 3 ingredients well and blend in Cool Whip. Spread over cooled 1st layer.--3RD:--1 (3 3/4 oz.) pkg. vanilla instant pudding1 (3 3/4 oz.) pkg. chocolate instant pudding2 3/4 c. milk Mix well and spread over 2nd layer. Refrigerate a few minutes to set the pudding. Top the 3rd layer with Cool Whip. Sprinkle with peanuts and 1 regular size Hershey bar shredded. Keep refrigerated.
MERINGUE DESSERT 2007-09-27 02:11:00 3 egg whites, beaten stiff so they hold shape in bowl1 tsp. baking powder1 c. sugar1/2 c. nut meats10 soda crackers, rolled fine Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6. Austin, Minnesota
DUMPLING DESSERT 2007-09-27 02:10:00 2 1/4 lb. tart cooking apples3/4 c. sugar1 c. water2 tbsp. lemon juice1 c. biscuit mix1/3 c. milk1 tbsp. sugar mixed with 1/2 tsp. cinnamon Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio
MINI DESSERT CUPS 2007-09-27 02:09:00 1 pkg. refrigerated sugar cookie dough2 (8 oz.) cream cheese, softened and mixed with,2/3 c. powdered sugarAssorted fruits: strawberries, kiwi, grapes, etc. Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
HOSTESS TWINKIES DESSERT 2007-09-27 02:08:00 10 Hostess Twinkies, slice in 1/2 long way Put cream side up in 9 x 13 pan. Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip. Crush 2 Heath bars. Spread over top. Refrigerate overnight. Monroe, Michigan
DUMPLING DESSERT 2007-09-07 00:13:00 2 1/4 lb. tart cooking apples3/4 c. sugar1 c. water2 tbsp. lemon juice1 c. biscuit mix1/3 c. milk1 tbsp. sugar mixed with1/2 tsp. cinnamon Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio
MINI DESSERT CUPS 2007-09-07 00:12:00 1 pkg. refrigerated sugar cookie dough2 (8 oz.) cream cheese, softened and mixed with,2/3 c. powdered sugarAssorted fruits: strawberries, kiwi, grapes, etc.Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
HOSTESS TWINKIES DESSERT 2007-09-07 00:12:00 10 Hostess Twinkies, slice in 1/2 long way Put cream side up in 9 x 13 pan. Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip. Crush 2 Heath bars. Spread over top. Refrigerate overnight. Monroe, Michigan
ozen peas 2007-09-07 00:07:00 1/2 c. vermicelli Grated Parmesan Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hours. Add Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 minutes longer or until fresh vegetables are tender. Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.
CHICKEN AND RICE 2007-09-07 00:06:00 3 c. water6 c. chicken bouillon cubes1/2 cube butter or margarine1 c. rice, uncooked1 sm. onion, chopped1/2 green pepper, chopped1/2 c. celery, chopped8-10 pieces chicken Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.
CHEESE CAKE 2007-09-06 23:55:00 1 lb. Philadelphia cream cheese2 eggs1 c. granulated sugar1 pt. sour cream4 tbsp. sugar1 tsp. vanilla20 graham crackers4 tbsp. sugar1/4 lb. butter Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 ablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.
BLACK MAGIC CAKE 2007-09-06 23:51:00 2 c. flour3/4 c. cocoa2 tsp. baking soda1 tsp. baking powder1 c. sour milk1 tsp. vanilla2 c. sugar2 eggs1 c. black coffee1 tsp. salt1/2 c. vegetable oil Mix all ingredients together thoroughly. Batter will be thin. Bake at 350 degrees for 35 to 40 minutes.
JELLY FILLED BUTTER COOKIES 2007-10-16 03:15:00 1 c. butter1 tsp. vanilla1/2 c. sugar1 egg yolk2 c. flour, sifted1/2 tsp. baking powder1/4 tsp. saltJelly or jam Cream butter with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift together flour, baking powder and salt; add to creamed mixture in fourths, mixing until blended after each addition. Roll dough into 1 inch balls. Make impression with thumb. Fill with 1/4 teaspoon jelly or jam before baking. Bake at 350 degrees about 12 minutes.
CHOCOLATE SYRUP BROWNIES 2007-10-16 03:14:00 1/2 c. butter1 c. sugar2 eggs1 c. flour1/4 tsp. baking soda3/4 c. chocolate syrup1 tsp. vanilla3/4 c. chopped nuts Cream together butter and sugar. Add eggs, flour, baking soda, chocolate syrup, vanilla and nuts. Pour into greased and floured 9 inch square pan. Bake for 40 to 45 minutes in 350 degree oven. (Can double recipe and put into 9 x 13 inch pan).
JELLY STRIPS 2007-10-16 03:13:00 2 c. sifted flour3/4 c. butter2/3 c. sugar2 tsp. vanilla extract1/2 tsp. baking powder1/8 tsp. salt1 egg Combine and sift flour, salt, sugar and baking powder. Add butter, egg, and vanilla. Blend thoroughly, using hands. Place on lightly floured board. Divide into 4 equal parts. Shape each into a roll about 13 inches long and 3/4 inches thick. Place on ungreased baking sheet 4 inches apart and 2 inches from edge of sheet. Make depression 1/4 to 1/3 inches deep down center of each strip with knife handle. Fill depression with any kind of jelly you desire. Bake at 350 degrees for 15 to 20 minutes until light brown. While warm, cut diagonally into bars.
AUSTRIAN JAM COOKIES 2007-10-16 03:12:00 1/2 c. butter, softened1/2 c. sugar1 tsp. vanilla1 egg, separated1 1/4 c. flour, sifted2/3 c. walnuts, choppedRaspberry jam, no seeds Beat butter, sugar, vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour; gather dough into ball; wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300 degree oven for 20 minutes or until lightly golden. Cool on wire racks. (Makes about 2 dozen.) Somers, NY
OAT JAMMY COOKIE BARS 2007-10-16 03:10:00 --CRUST:--1 1/2 c. flour1 1/2 c. oats, not instant1/2 c. firm packed brown sugar1/2 tsp. baking soda3/4 c. margarine2 tbsp. water1 c. apricot, strawberry or raspberry preserves--DRIZZLE: (OPTIONAL) --3/4 c. powdered sugar1 tbsp. and 1/2 tsp. milk1/4 tsp. vanilla Heat oven to 375 degrees. Crust: Combine flour, oats, brown sugars, baking soda and mix. Cut in margarine until coarse crumbs form. Reserve 1 3/4 cup of mixture and set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased oblong baking dish. Spread preserves over crust and sprinkle with reserved crumbs pat gently. Bake at 375 degrees for 25 to 30 minutes. Cool well. Drizzle: Combine ingredients and stir well. Drizzle over cookies cut into triangles or bars.
JELLY COOKIES 2007-10-16 03:09:00 3/4 lb. butter1 c. sugar4 c. flour3 egg yolks1 tsp. vanilla Cream together butter and sugar. Add to above, flour, yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3 dozen cookies.
ZUCCHINI JAM 2007-10-16 03:08:00 4 c. grated zucchini3 c. sugar1/2 c. lemon juice Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.
APPLE JELLY 2007-10-16 03:05:00 6 lg. green peppers1 1/2 c. cider vinegar1 tsp. crushed red pepper6 c. sugar1/2 tsp. salt1 bottle CertoGreen food coloring Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to liquefy. Repeat process for last half of peppers. Add crushed red pepper, salt, and sugar to liquefied pepper mixture. Bring to boil and add Certo while boiling. Boil until thickened, when dropped from spoon at 20-25 inches. Add food coloring and jar. Allow jelly to settle. Seal with melted paraffin. Great over brick of cream cheese and served with crackers.
JELLO JIGGLER'S 2007-10-16 03:04:00 2 lg. boxes Jell-O gelatin2 1/2 c. boiling water1 (9x13") metal pan Stir boiling water into gelatin. Dissolve completely. No small beads of gelatin should remain. Do not add cold water. Pour mixture into pan. Chill at least 3 hours. Jiggler's will be firm after 1 hour, but may be difficult to remove from pan. Cut jiggler's into fun shapes. Recipe may be halved, use 8 or 9 inch pan. Dip bottom of pan in warm water for 15 seconds so jiggler's will come out of pan easily. Cut desired shapes with jiggler's cutters or cookie cutters. Be sure to cut all the way through gelatin. Lift jiggler's from pan using index finger or metal spatula. If jiggler's stick, dip pan again in warm water for a few seconds. Note: 2 1/2 cups of boiling apple juice may be substituted for boiling water.
MAPLE SYRUP 2007-10-16 03:03:00 Mix together:1 c. water1 c. sugar1 c. brown sugar1 c. Karo1/2 tsp. maple flavoring Bring to a boil and cook 5 minutes. Cool. Pour into bottle. Cover tightly and refrigerate. Butter flavoring can be added, if desired.
CORNCOB JELLY 2007-10-16 02:59:00 12 red corn cobs, broken3 c. sugar1 pkg. powdered pectin Boil corn cobs in 6 cups of water for 30 minutes; cool. Strain; add enough water to measure 3 cups if necessary. Combine liquid with sugar; bring to a boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling boil for 1 minute. Remove from heat; skim. Pour into sterilized jars; seal with paraffin.
COOL RANCH DORITOS HOT DISH 2007-11-15 01:47:00 3 cups broken "Cool Ranch" Doritos chips1 lb. ground beef1 small onion, chopped1/4 cup green pepper, chopped1 - 1-1/4 oz. package taco seasoning mix3/4 cup water1/2 cup chunky taco sauce, or salsa2/3 of a 15 ounce can whole kernel corn, drained 8 oz. (2 cups) shredded mozarella cheesePreheat oven to 350 degrees. Cover the bottom of a greased 8x8pan with half of the broken chips.Brown the ground beef with the onion and green pepper; draingrease. Stir in taco seasoning and water; cook according to tacoseasoning package directions.Stir in the corn and taco sauce or salsa. Spread meat mixtureevenly over chips. Sprinkle cheese evenly over the meat mixture,and top with remaining chips.Bake for 30 - 35 minutes or until bubbly. Great with a dinnersalad on the side.
MEXICAN MEAL 2007-11-15 01:46:00 1 medium bag taco chips, crushed1 lb. hamburger1 medium onion, chopped1 can cheddar cheese soup1/2 can milk1 pkg. taco seasoning1/2 head lettuce, chopped2 tomatoes, chopped1 - 8 oz. pkg. each of shredded mozarella and cheddar cheese.Crush taco chips in a greased 9x13 pan. Brown hamburger andonion, draining if necessary. Mix soup, milk and seasonings andheat. Mix with meat and onion mixture. Spoon over crushed tacochips. Sprinkle lettuce and tomatoes on top of mixture. Top withcheeses and bake at 350 degrees for 1/2 hour, or untilcompletely warm.
CREPES ENSENADA 2007-11-15 01:46:00 4 chicken breasts, cooked and shredded1 large can diced green chilies (Ortega - drained)1 lb. Jack cheese, grated2 small cans chopped black olives1 bunch green onions, chopped1 dozen flour tortillas2 jars salsa1-1/2 cans cheddar cheese soup1 lb. cheddar cheese gratedMix first five ingredients and divide evenly on flour tortillas.Roll up and place in a 9x13 inch pan.Mix the sour cream and cheese soup and pour over rolledtortillas.Pour salsa over the sour cream and soup. Top with cheddar cheesegrated.Bake uncovered 350 degrees for 15 minutes or until bubbly.Serves 8 - 12 and may be prepared in advance.
WET BURRITTOS 2007-11-15 01:45:00 1 lb. ground beef1/4 cup chopped onionsalt and pepper, to taste1 pkg. dry taco seasoning mix1 cup water1 can refried beans2 tbsp. margarine2 tbsp. flour1 cup milk1 can enchilada sauce1 large can tomato saucelettuce2 medium tomatoessour creamtortillasgrated cheddar cheeseBrown and drain ground beef with chopped onion and salt andpepper. Add taco seasoning mix, water and refried beans.In saucepan combine margarine, flour, salt and pepper to taste.Make a paste and add milk all at once. Bring to a boil untilthick, stirring frequently. Add enchilada sauce and tomatosauce. Bring to a boil and turn off.Chop up lettuce into fine strips; chop up tomatoes into pieces.Fill flour tortillas with about 1/4 cup hamburger mix, choppedlettuce, tomatoes and 1 tbsp. sour cream. Roll up tortillas andplace in a lightly greased 9x13 pan. Fill all tortillas to makea single layer in pan. Pour tomato mixture over tortillas. Topwith thick layer of grated cheddar cheese.Bake at 325 degrees for 30 minutes or unt
BIG BATCH OF CHILI 2007-11-15 01:44:00 1 qt. tomatoes or 29 oz. can3 cans 16 oz. chili beans3 cans 16 oz. kidney beans1 large green pepper1 large onion12 oz. bottle taco saucesalt and pepper to taste12 oz. jar chili sauce5 lbs. hamburger (can be part ground pork)1/2 qt. Mogen David red wineBrown the meat. Add remaining ingredients and simmer. Cook atleast 30 minutes.Serves 12 - 16. Leftovers freeze well. Good to serve withcornmeal muffins and bowl of grated cheddar.
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