Owner: Easy Recipes | Free Recipes URL:http://easy-recipe.blogspot.com/ Join Date: Wed, 25 Jul 2007 03:13:18 -0500 Rating:0 Site Description: Free Quick and Easy Recipe Kitchen to prepare recipes. Lots and lots of every day recipes and holiday recipes.
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ANGEL FOOD DESSERT 2008-04-03 23:52:01 1 angel food cake1/2 c. sugarJuice and rind of 3 lemons1 pt. whipping cream1 can sweetened condensed milk Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.
BUSTER BAR DESSERT 2008-04-01 23:52:01 --FUDGE SAUCE:--1 1/3 c. evaporated milk2 c. powdered sugar6 oz. chocolate chips2 tbsp. margarine Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with 1/2 gallon of ice cream and freeze. When fudge has cooled, pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze. Spread Cool Whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip. Freeze.
CHOCOLATE SUNDAE DESSERT 2008-04-05 23:53:01 20 chocolate wafers, crushed, save about 2 tbsp. topping1 (6 oz.) pkg. chocolate chips2 Hershey candy bars1/4 lb. margarine3 eggs, slightly beaten2 c. sifted powdered sugar3/4 c. pecans1/2 gallon vanilla ice cream, slightly softened In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.
DIRT DESSERT 2008-04-10 23:55:01 1 lg. pkg. Oreos12 oz. Cool Whip8 oz. cream cheese, softened1 stick margarine, softened2 c. milk1 c. confectioners sugar3 oz. box instant chocolate or vanilla pudding1 tsp. vanilla Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip, cream cheese, sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy worms to make it more authentic.
JAM FILLED STARS 2008-04-13 00:55:00 1 1/4 c. oleo1 c. sugar2 c. chopped nuts (then grind fine)1/4 c. light cream3 1/2 c. flour1 tsp. vanillaRaspberry jamSalt (optional) Cream oleo and sugar. Add vanilla, nuts, cream and flour. Mix 3-5 minutes. Roll on floured board. Use 2 1/2 inch star cookie cutter. Thickness of cookie should be 1/8 to 1/4 inch thick. Bake 12 minutes at 350 degrees on greased sheet. DO NOT OVERBAKE. Cool. Spread with jam. Add lids. Makes 4 1/2 dozen stars.
CHOCOLATE SYRUP BROWNIES 2008-04-12 22:54:01 1 c. sugar1/2 c. shortening4 eggs1 dash of salt1 tsp. vanilla1 can Hershey's syrup1 c. flour1 c. nuts (optional)--FROSTING:--1 1/3 c. sugar6 tbsp. milk6 tbsp. margarine1/2 c. chocolate chipsDash of salt1 tsp. vanilla Cream together sugar, shortening and eggs. Mix in remaining ingredients. Pour in greased 9 x 13 inch pan and bake at 350 degrees for 25 minutes. FOR FROSTING: Put sugar, milk and margarine in saucepan. Bring to a rolling boil for 30 seconds. Remove from heat and add chips, salt and vanilla. Beat with mixer until ready to set. Can use 1/2 recipe.
PEANUT BUTTER & JELLY BARS 2008-04-12 20:53:55 1 1/2 c. flour1/2 c. sugar3/4 tsp. baking powder1 egg, beaten1/2 c. softened butter3/4 c. grape jelly1 c. peanut butter flavored chips Combine flour, sugar and baking powder. Cut in the butter until you have coarse crumbs. Add beaten egg and stir until smooth. Reserve 1/2 the mixture. Press remaining 1/2 into the bottom of a 9 inch square pan. Spread grape jelly evenly over crust to within 1/2 inch of the edge. Sprinkle 1/2 cup peanut butter chips over the jelly. Crumble remaining crumbs over the chips. Bake for 30 minutes at 375 degrees or until lightly brown. Cool. Cut into 12 bars.
FOUR LAYER DESSERT 2008-04-15 23:56:01 1 c. flour1/2 c. nuts, chopped1 stick margarine, softened8 oz. cream cheese1 c. powdered sugar1 carton Cool Whip, divided1 pkg. instant pudding mix, your choice of flavor (6 oz.)3 c. milk Combine flour, nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.
FANTASTIC SUMMER DESSERT 2008-04-18 23:56:01 1 Jiffy cake mix (yellow)8 oz. cream cheese, softened1 (3 3/4 oz.) instant pistachio pudding2 regular size cans crushed pineapple1 (9 oz.) Cool WhipChopped nuts or coconut Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese. Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.
DESSERT SQUARES 2008-04-20 23:56:00 1/3 c. butter, melted1 c. firmly packed brown sugar1/2 tsp. vanilla1 egg1 1/3 c. flour1 1/4 tsp. baking powder1/2 tsp. salt1/4 c. chopped walnuts3/4 c. chocolate chips, divided In mixing bowl, blend butter, brown sugar and vanilla. Stir in egg. Combine flour, baking powder and salt. Add to butter mixture; blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish, remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass cus
EASY SUMMER DESSERT 2008-04-23 23:57:01 1 yellow cake mix1 (11 oz.) can mandarin oranges with juice4 eggs1/2 c. oil Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan. --TOPPING:--1 box instant vanilla pudding1 (11 oz.) can crushed pineapple with juice1 (8 oz.) Cool Whip Beat together in a big bowl. Spread on cake and refrigerate.
HEATH BAR DESSERT 2008-04-25 23:58:01 1 pkg. lady fingers1 (8 oz.) tub Cool Whip or 1/2 pt. whipping cream3 Heath bars Place 1/2 of lady fingers in an 8 inch square pan. Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight. Serves 6.
TEXAS DELIGHT OR FOUR LAYERED DESSERT 2008-04-28 23:57:01 1 stick oleo1 c. flour1 1/2 c. chopped pecans8 oz. pkg. cream cheese (soft)3 c. milkLarge Cool Whip2 pkgs. instant chocolate pudding and pie filling1 c. powdered sugar First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer. Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer. Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.
JAM SQUARES 2008-05-01 20:59:03 1/3 c. oleo1/2 c. sugar2 egg yolks (save whites) 2 c. flour1 1/2 tsp. baking powderDash of saltEnough milk to make dough just moist adding a little at a time Spread with hands in a 9 x 12 inch ungreased pan. Cover with jam (raspberry). Make meringue: 1/4 tsp. cream of tartar4 tbsp. sugar Beat until stiff. Spread on top of jam. Bake 25 minutes at 375 degrees.
FOUR LAYER DESSERT 2008-04-30 23:59:01 1 c. all-purpose flour1 c. pecans1 stick butter Mix these 3 together. Bake at 350 degrees for 20 minutes (until firm). Let cool. 1 (8 oz.) box cream cheese1/2 Cool Whip (lg. container)1 c. confectioners' sugar Spread on. 1 box chocolate pudding (instant)3 c. milk Spread on. 1/2 container Cool WhipSprinkle with pecans
JIM JAM BARS 2008-05-02 21:04:01 1 c. (2 sticks) butter1 c. sugar2 eggs1 tsp. vanilla2 c. all-purpose flour1 c. chopped walnuts1/2 c. raspberry or strawberry jam Cream butter. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. Gradually add flour, mixing thoroughly; stir in nuts. Divide dough in half. Pat 1/2 of dough evenly into lightly buttered 9 inch square baking pan. Spread jam evenly over dough. Drop remaining dough by tablespoons over jam. Press lightly to form top layer of dough and cover most of the jam. Bake in preheated oven at 325 degrees for 1 hour. Cut into 6x6 inch bars. Makes 36 cookies.
KELLY'S JELLY COOKIES 2008-05-03 21:00:01 1/2 c. butter1/3 c. sugar1/3 tsp. vanilla extract1/4 tsp. almond extract1 c. flour1 egg, separatedJelly Preheat oven to 300 degrees. Cream butter, add sugar, vanilla, egg yolk and almond extract. Beat until light. Add flour, stir until well blended. Wrap dough in wax paper. Chill 2 hours. Divide dough into three parts. On floured board shape into rolls 1 inch round. Cut into 3/4 inch pieces. Shape each piece into balls. Dip balls into lightly beaten egg whites. Place on ungreased cookie sheet. Press center and fill with 1/4 teaspoon jelly. Bake about 20 minutes.
RASPBERRY JAM COOKIES 2008-05-04 21:04:00 1 bottle of raspberry jam1/2 lb. butter or margarine1/2 c. sugar1/2 c. flour Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape. Makes about 2 1/2 - dozen cookies.
ALMOND JAM BARS 2008-05-07 21:06:01 1 1/2 c. flour1/2 c. sugar1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. cinnamon1/4 tsp. cloves1/2 c. shortening1/2 tsp. almond extract1/4 tsp. vanilla extract1 egg, beaten1/4 c. milk3/4 c. jam Mix together flour, sugar, baking powder and spices. Cut shortening into flour mixture (like pie crust). Mix egg and milk; add to flour mixture. Add flavoring or add flavorings to egg and milk before mixing with flour mixture. Spread 1/3 into greased 8 inch square pan. Cover with jam (raspberry is good). Spread remaining flour mixture over jam. Just spoon on carefully - doesn't have to be real evenly spread. Bake at 400 degrees for 25 minutes.
APRICOT JAM BARS 2008-05-06 21:05:00 1 c. sifted flour plus 2 tbsp.1 tsp. baking powder1/4 tsp. salt1/2 c. butter or margarine3 tbsp. milk1 1/2 c. apricot jam3 c. shredded coconut1/2 c. sugar1 1/2 tbsp. melted butter or margarine2 med. egg whites (beaten) Sift flour, salt, baking powder together. Cut in the 1/2 cup of butter or margarine; blend in the milk. Press into a 9x13 inch pan; spread jam over top. Mix coconut, sugar and melted butter; fold into beaten egg whites; spread on top of jam. Bake at 375 degrees for about 12 to 15 minutes or until golden brown. Cut into square while warm. Yield 24 bars.
JELLY ROLL 2008-05-08 21:07:01 12 egg yolks or more (left from angel food cake)1 c. sugar2 tsp. baking powder1 c. cake flour1/2 c. scalded milk1 tsp. vanilla1/2 tsp. salt Beat eggs until lemon colored. Add sugar and beat again. Add flour and baking powder - stir together. Last add hot milk and stir. Line a greased 15x10 inch jelly roll pan with wax paper and grease again. Bake in hot oven 400 degrees for 13 minutes. Tip on powdered sugared tea towel immediately. Roll up like a jelly roll. When cool, unroll, spread with filling or jelly and re-roll.
JAM PUDDING 2008-05-09 21:08:01 1 egg3/4 c. sugar3 tbsp. butter1 c. flour1/2 c. jam1/2 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. soda Mix together the above ingredients and bake in 350 degree oven 35 to 45 minutes and serve with any sauce.
TACO PIE 2008-05-11 21:18:03 1 - 8 oz. sour cream6 slices American cheese2 cups taco chipsshredded lettuce1 lb. ground beef1 pkg. taco seasoning mix1/2 cup water1 - 8 oz. pkg. crescent rollsBrown the ground beef. Drain off any grease. Add taco mix andwater. Simmer 5 minutes. Place your crescent rolls in the bottomof an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips onthe crust. Add the ground beef mixture, sour cream an
PEANUT BUTTER AND JELLY 2008-05-11 21:09:00 2 1/4 c. flour1/2 c. sugar1/2 c. brown sugar (firmly packed)1/2 tsp. baking soda1/2 tsp. salt1/2 tsp. cinnamon1/4 tsp. nutmeg1 c. shortening1/2 c. peanut butter1/4 c. applesauce1/2 tsp. vanilla1 egg1 c. rolled oats3 tbsp. grape jelly Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl combine all except 1 cup flour, oats and jelly. Mix well. Stir in the 1
BEST CHOCOLATE SYRUP BROWNIES 2008-05-10 21:09:01 1/2 c. butter1 c. sugar3 eggsDash salt1 c. all purpose flour3/4 c. chocolate syrup, canned2 tbsp. vanilla extract3/4 c. chopped pecansPecans for garnish Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9" square pan. Smooth top. Bak
OATMEAL JELLY BARS 2008-05-12 21:10:01 2 c. rolled oats1 c. flour3/4 c. packed brown sugar1/4 tsp. salt3/4 c. margarine1 c. raspberry jelly or preferred jelly Mix well with fingertips, oats, flour, sugar, salt and margarine. Pat 1/2 of mixture into greased 9'x9'x2" pan. Spread jelly evenly over dough. Sprinkle remaining mixture over jelly. Lightly flatten with fingertips. Bake in preheated 350 degree oven, 25 to 30 minutes or un
PEANUT BUTTER `N JELLY BARS 2008-05-14 21:13:01 3 c. flour1 c. sugar1 1/2 tsp. baking powder1 c. butter or margarine, softened2 eggs, beaten1 c. grape jelly2 c. (12 oz. pkg.) Reeses peanut butter chips Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in beaten eggs; stir until mixture is smooth. Reserve 1/2 mixture; press remaining half onto bottom of greased 9 x 13 inch pan. Spread jelly e
JAM FILLED BAR COOKIES 2008-05-13 21:11:00 3/4 c. butter1 c. sugar2 eggs2 c. flour1 c. chopped walnutsJam or pastry filling--TOPPING--3/4 c. butter1 c. sugar2 c. flour1 c. walnuts, chopped To make cookies, soften and cream butter and sugar until smooth. Add eggs, flour and chopped nuts; mix well. Spread on greased cookie sheet (with sides) or jelly roll pan. Dough will be sticky. Cover with any flavor jam or pastry filling of your choi
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