Baked Cinnamon Apples
8-10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water
Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in order
given. Place in saucepan & bring to a boil. Simmer, stirring until thick. Pour syrup over
apples & bake at 350F for 35-40 minutes or until tender.
Turkey Chili for 2
1/2 lb ground turkey
1/2 can kidney or pinto beans - (15 oz) drained, rinsed
1/2 can low-fat low-sodium chicken broth
1/2 can diced tomatoes - (14 1/2 oz) undrained (flavored with chilies)
1/2 can tomato paste - (6 oz)
1/2 tbl chili powder
1/16 tsp cinnamon
1/8 tsp cumin
1/4 tsp freshly-ground black pepper
In a large nonstick saucepan, brown the ground turkey until it is no longer pink. Drain
off any excess fat. Add the remaining ingredients & bring to a boil. Lower the heat &
simmer for 10 minutes. Serves 2.
Leftover Turkey Casserole
1 (10 oz.) pkg. frozen English peas
2 c. cubed, cooked turkey, skinned before
cooking & cooked without salt
1/2 c. (2 oz.) shredded, reduced-fat sharp Cheddar cheese
1/2 c. green onions, chopped
1/3 c. fat-free mayonnaise
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
Cooking spray
1 med. tomato, cut into 6 slices
1 c. Corn Flakes cereal, crushed
1 tsp. reduced-calorie margarine, melted
Cook peas according to package directions, omitting salt & fat; drain. Combine peas & next
3 ingredients in a medium bowl. Combine mayonnaise, mustard, salt & pepper. Add to turkey
mixture, stirring well. Spoon mixture into an 11 x 7 x 2" baking dish coated with
cooking spray; arrange tomato slices on top. Combine crushed cereal & margarine; sprinkle
over casserole. Bake at 350F for 20-25 minutes or until thoroughly heated. 6 servings.
Almond Ginger Cookies
1/2 cup (125 mL) unsalted butter, at room temperature
2 cups (500 mL) brown sugar
1/2 tsp (2 mL) vanilla
2 eggs
1/4 cup (50 mL) finely chopped fresh ginger
or 2 tbsp (30 mL) ground ginger
3 cups (750 mL) flour
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) toasted almonds, chopped
In a large bowl, beat butter with sugar & vanilla until creamy. Beat in eggs, 1 at a time.
Stir in ginger. In another bowl, stir flour with baking soda & salt. Add flour mixture &
chopped nuts to butter mixture. Stir until a soft dough forms. Shape dough into a log about 2
inches (5 cm) wide & 14 inches (35 cm) long. Snugly wrap dough in waxed paper to form a smooth
log. Twist ends of paper. Refrigerate until cold, at least 4 hours or preferably overnight. Dough
will keep well in the refrigerator for 1 week or can be frozen.
To bake, preheat oven to 400F (200C). Lightly grease baking sheets. Cut roll into slices
1/4 inch (0.5 cm) thick. Place about 1/2 inch (1 cm) apart on baking sheets. Bake on
centre rack in preheated oven until golden, from 10 to 12 minutes. Remove cookies to a
rack to cool. Cookies will keep well in an air tight container at room temperature for
several days, & can be frozen.
Strawberry Coffee Cake
1/4 lb butter, softened
1 cup sugar
2 large eggs
1 cup fat-free sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp almond extract
1 tbs finely chopped lemon zest
1/2 cup finest quality strawberry preserves
Preheat oven to 350°. Butter 2 8-inch square cake pans. Cream butter & sugar. Add lemon
zest & mix well. Add eggs, one at a time, beating well after each addition. In a small
bowl, mix together dry ingredients. Add to butter mixture & fold in. Add almond extract,
then strawberry preserves. Spread batter in pans. Bake for 25 - 30 minutes.
Pumpkin Walnut Fudge
2 cups granulated sugar
1/4 teaspoon cornstarch
1/2 cup evaporated milk
2 tablespoons pumpkin
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1 cup of broken walnuts
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch & milk, stirring
frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount
forms a soft ball in a little cold water. Add vanilla & walnuts, & cool in a pan of ice
water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8 x 8
x 2-inch pan & cool. Score & cut when almost cold. Store in a wax paper lined metal can.
Will keep for several weeks.
Almond Joy Brownies
2 1/4 cups sugar
1/2 cup cocoa powder
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon almond extract
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder & 1 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine
4 eggs
Mix dry ingredients in order given. Add The butter, melted & 4 eggs slightly beaten. Mix
until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350F
for 30 minutes. Cool completely in pan. Cut into 2- inch squares. Makes 2 dozen brownies.
Chocolate Nut Squares
1 1/3 cups crushed graham cracker crumbs
1 cup sweetened condensed milk
1 cup coconut
1/2 cup chopped nuts
1 (6 ounce) package chocolate chips
1 teaspoon vanilla extract
Mix in order & spread in an 8-inch square greased pan. Bake at 325F for 30-35 minutes. Sprinkle with confectioners' sugar. Cut & serve while warm.
Cheesy Hash Browns
2 lb. bag frozen hash browns
1 & 1/2 sticks butter or margarine
1 & 1/2 cups cottage cheese
1/2 lb. Velveeta cheese, shredded or cubed small
1 onion, minced very fine
1 pint half & half, brought just to a boil
Mix everything well & pour into 13 x 9 baking dish. Bake at 350 degrees for one hour.
Sugared Pecans Recipe
2 cups pecans
1 cup sugar
1/2 cup water
salt
In a heavy saucepan or skillet over medium heat, combine peanuts, sugar, and water.
Cook, stirring, until sugar dissolves and mixture crystallizes and coats the peanuts,
about 10 minutes. Spread peanuts in a buttered 15x10x1-inch jelly roll pan; sprinkle with
salt. Bake at 300° oven for 15 minutes longer. Cool and stir in a covered container.
Meat Loaf Deluxe
2 lbs hamburger
1 egg
2 cups oatmeal
4 oz can sliced mushrooms, drained
1/2 cup finely chopped onion
1/2 cup sour cream
salt and pepper to taste
1 can cream of mushroom soup
1/4 cup catsup
4 slices American cheese
Combine hamburger, egg, oatmeal, mushrooms, onion, salt, pepper, sour cream,
catsup and 1/2 can of mushroom soup. Mix well and put into loaf pan or
casserole and bake 45 min. at 350 degrees. Remove from oven and drain
grease. Top with cheese slices and pour remaining soup over all. Bake
another 10-15 min. or until cheese is melted.
Italian Wedding Soup
1 lb. ground beef
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
3 beef bouillon cubes
2-3 tablespoons fresh chopped parsley
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1-inch pieces
½ cup small elbow macaroni (boiled alone & added)
Brown ground beef in large heavy kettle and drain fat. Add all the ingredients except
cabbage, green beans and macaroni. Bring to boil. Lower heat and simmer 20 minutes.
Add cabbage and green beans, bring to boil and simmer until vegetables are tender.
Add cooked macaroni after vegetables are done. If you prefer thinner soup, add additional
water, beef broth or V8 juice then adjust the seasoning. Sprinkle each bowl of soup with
Parmesan cheese prior to serving.
PUMPKIN CUSTARD
4 oz pkg custard mix (not instant)
2-1/2 cups milk
1/2 tsp pumpkin pie spice
2 tsp grated orange rind
1 egg yolk
1 cup canned pumpkin
Combine combine all ingredients, except pumpkin, in a heavy saucepan. Cook,
stirring constantly, over medium heat until mixture comes to full boil.
Remove from heat. Add pumpkin, stirring until well mixed. Pour into serving
dish; chill until firm, about 3 hours.
CHINESE CHICKEN SALAD
Marinade
1/2 cup chopped green onions
1/2 cup soy sauce
2 T brown sugar
2 T dry sherry
1/2 tsp fresh ginger, grated
Dressing
3 T dry sherry
1/2 tsp fresh ginger, grated
3 T soy sauce
1/2 cup water
2 T green onion, finely chopped
3 T rice wine vinegar
2 T hoisin sauce
1 T sugar
1 T sesame oil
Stir together marinade ingredients, and marinate 4 boneless chicken breasts
for 15-20 minutes. Cook chicken in skillet or grill until cooked through.
Whisk together dressing ingredients. To serve: Make a salad with mixed greens
(I just buy the pre-packaged kind) bean sprouts, snow peas, etc. Slice chicken breasts
and lay over the salad. Top with crunchy chow mein noodles. Shake dressing
and pour over salad. Serve immediately. You should be able to find all these ingredients
in the Oriental foods section of any large market.
Creamy Garlic Potatoes
2 lb potatoes, quartered (peeling optional) 5 cloves garlic
3/4 c milk 4 Tbsp butter
1 c cream salt & pepper to taste
Boil the quartered potatoes uncovered in a large pot of unsalted water until
tender, about 20 minutes. Drain. Put garlic cloves, milk, butter and cream
into a medium saucepan. Bring to a boil and simmer uncovered until garlic
is tender, about 15 minutes. Combine all ingredients except salt, pepper
and parsley in a large bowl and mash with an old-fashioned potato masher. Do
not use a food processor or electric mixer. Season with salt and pepper to
taste. Makes 4 servings.
HOMEMADE ICE CREAM SANDWICHES
1 pkg chocolate cake mix
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 Tbs water
1 tsp vanilla
1/2 gallon ice cream (in a square carton)
In a mixing bowl, combine cake mix, shortening, butter, egg, water and
vanilla; beat until well blended. Divide into four equal parts. Between
waxed paper, roll one part into a 10 x 6 inch rectangle. Remove one piece of
waxed paper and flip dough onto an ungreased baking sheet. Score the dough
into 8 pieces - score it down the center, long ways; then score it down the
middle, then score each of those halves in half again. Repeat with remaining
dough. Bake at 350 for 8-10 minutes or until puffed. Immediately cut along
the scored lines and prick holes in each piece with a fork; cool on baking
sheets. Cut ice cream into 16 slices, each 3 x 2 1/2 inches. (cut the block
of ice cream in half, long ways, then make seven cuts the other way, which
makes your 16 pieces) Place ice cream between two chocolate cookies; wrap in
plastic wrap individually. Freeze on a baking sheet overnight. Store in an
airtight container.
Yield: 16 servings
MintyPeachyPeary Smoothie Recipe
1 can (8 1/2 ounces) peaches in heavy syrup, chilled
1 can (8 1/2 ounces) pears in heavy syrup, chilled
1 container (8 ounces) fat-free lemon yogurt
3 mint leaves
Combine all ingredients in a blender & blend at high speed
until smooth. Serve immediately.
Autumn Apple Cider Recipe
2 quarts apple cider
4 cups cranberry juice
2 cups orange juice
2 cans apricot nectar
2 cups sugar
4 sticks cinnamon
orange slices studded with whole cloves
In a large kettle, combine all ingredients except orange slices.
Simmer for 15-20 minutes. Garnish punch with floating
clove-studded orange slices. Serve hot. 10 servings.
Hallowe'en Centipede Surprise Recipe
Place a thin pretzel stick into each end of a jumbo marshmallows.
Keep adding marshmallows in either direction to make your centipede
as long as you like. Use pretzel stick halves for legs.
Chocolate Bar Pie Recipe
1 ( 8 or 9-inch ) graham cracker crust
Filling:
1 ( 8-oz. ) Cool Whip
1 can Pecan-Coconut Frosting
2 Chocolate Bars with almonds, chopped
Mix filling ingredients. Pour into crust.
Cover with foil. Freeze.
Orange Pistachio Ice Cream Recipe
1 cup half-and-half
3/4 cup sugar
1/8 teaspoon salt
2 egg yolks, beaten
1 tablespoon vanilla
2 cups heavy cream
1 cup blanched, natural
California pistachios,
chopped 1 tablespoon finely
grated orange peel
Heat half-and-half in saucepan; stir in sugar & salt. Pour a small
amount of hot half-and-half into egg yolks, stirring constantly.
Return yolk mixture to half-and-half; cook & stir over medium heat
about 5 to 10 minutes or until thickened & creamy. Do not boil. Cool.
Stir in vanilla & heavy cream. Chill. Pour into freezer container;
follow manufacturer's directions for freezing. Add pistachios &
orange peel when almost frozen; freeze until firm. Allow ice cream
to stand at least 2 hours in refrigerator-freezer to mellow flavors.
Blanching Process:
Drop shelled nuts into boiling water, remove from heat & let them
soak for about one minute. Drain & rub the pistachios with a clean
kitchen towel. To dry, spread on a large baking sheet in an oven
preheated to 300 degrees F. for 10 to 15 minutes. Makes 1 1/4 quarts.
Apples & Gummy Worms Treat Recipe
12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons of butter
12 gummy worms
Preheat your oven to 350ºF. Core the apples from the stem end to 1/2
inch from the bottom. Do not push through. Stuff each hole with 1
teaspoon each jam & butter. Place in a pan & bake uncovered for 35-45
minutes, depending on the size of the apples. When done, the apple should
be tender but not mushy. Remove the apples from the oven. Let cool 15
minutes. Now set each apple in a bowl & spoon syrup from the baking pan
around it. In top of each apple, insert a gummy worm with at least half of
its body protruding.
Cranberry Nut Bread Recipe
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
1 tbsp grated orange peel
2 tbsp shortening
1 egg, well beaten
1 1/2 cups Ocean Spray Fresh or
Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF (180°C). Grease a 9 x 5-inch (23 cm x 13 cm) loaf
pan. Mix together flour, sugar, baking powder, salt & baking soda in a
medium mixing bowl. Stir in orange juice, orange peel, shortening & egg.
Mix until well blended. Stir in cranberries & nuts. Spread evenly in loaf
pan. Bake for 55 minutes or until a toothpick inserted in the center comes
out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
Makes 1 loaf.
Halloween Scones Recipe
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons light brown sugar
1 cup solid-pack pumpkin
1/4 cup plain yogurt
2 tablespoons sour milk
Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine flour,
baking powder, baking soda, spices & salt. In a large bowl, cream together
shortening & brown sugar. Beat in the pumpkin, yogurt & sour milk.
Gradually blend in the dry ingredients. Turn the dough out onto a floured
surface, sprinkle with flour, & knead until smooth. Roll out the dough to
a thickness of 3/4". Using a sharp knife, cut 2" squares and place 1"
apart on baking sheets. Bake for 12-15 min., or until lightly colored.
Transfer to wire racks, cover with a clean towel, & let cool. Makes 48
servings.
Mozza Spaghetti Recipe:
3 lbs hamburger
2 t salt
3 cloves garlic, crushed
2 t oregano
2 t basil
4 cans condensed tomato soup
1-15 oz can tomato sauce
1 lb shredded mozzarella
2 lbs spaghetti
Brown meat, drain. Stir in spices, soup & tomato sauce.
Cook 15 mins. Stir in cheese & cook over low heat, stirring
constantly, until cheese melts. While sauce is cooking, cook
spaghetti & drain. Toss with sauce.
Limey Watermelon Sippers Recipe:
4 cups seeded & chopped watermelon
Fresh lime juice
Sugar
1/2 cup apple juice
1/4 cup sugar
1 T. grated lime rind
1/4 cup fresh lime juice
2 T. chopped fresh mint leaves
Fresh mint sprigs for garnish
Place watermelon in a single layer on a baking sheet.
Freeze 4 hours or until firm. Coat rims of cocktail
glasses with lime juice, dip in sugar. Process frozen
watermelon, apple juice & next 4 ingredients in a blender
until slushy. Pour into glasses. Garnish with mint. 5 cups.
French/Spanish Sandwiches Recipe:
2 French bread rolls
1 avocado, pitted peeled & mashed
1/4 cup toasted cashew halves
1/2 cup thinly sliced peeled Spanish onion
1 medium tomato, thinly sliced
4 ounces Swiss cheese, sliced
Preheat broiler. Split French bread rolls & spread each
half with mashed avocado. Top with cashews, onion, tomato
& Swiss cheese. Place under broiler for 4 minutes, or until
cheese is melted. Serve warm. Makes 2 servings.
Ruby Red Warmer Upper Recipe
4 cups Ruby Red Grapefruit juice
1 cinnamon stick
6 whole cloves
1/4 cups liquid honey
1 lemon wedge
course sugar
cinnamon sticks
Heat grapefruit juice, cinnamon stick & cloves in a large saucepan
until steaming & fragrant. Stir in honey. Moisten the rims of four
clear, glass coffee mugs with lemon wedge. Dip moistened rims in
coarse sugar. Ladle hot grapefruit juice into mugs. Garnish with
cinnamon sticks. Makes 4 servings.
Peachy Creamy Dessert Recipe
3 peaches, medium-sized, ripe
2 tblsp sugar
1 cup whipping cream
1/8 tsp almond extract
mint leaves for garnish
Peel, halve, & pit peaches. Reserve 1 peach half for garnish.
Cut remaining peaches into chunks. In a blender at medium speed,
blend peach chunks & sugar until smooth. In small bowl, with mixer
at medium speed, beat whipping cream & almond extract until stiff
peaks form. With rubber spatula, fold peach puree into whipped-cream
mixture.
6-Berry Soy Shake Recipe
1 cup (250 mL) 1% milk
1/2 cup (125 mL) 6-Berry Frozen Fruit Blend
1/4 cup (50 mL) Soy Protein Shake Mix - Vanilla
Place milk, berries & shake mix in blender; puree. Serve immediately.
*Turn this into a lactose-free shake, & bump up the soy protein, by
using soy beverage instead of cow's milk.
Homemade Mars Bars Recipe:
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Heat to boiling, then cook using a
candy thermometer to monitor the temperature. Beat the egg whites
until they are stiff and form peaks. Don't use a plastic bowl for this.
When the sugar mixture reaches 270 degrees F, or the soft-crack stage,
remove from the ehat and pour the mixture in thin streams into the egg
whites, blending completely with an electric mixer set on low.
Continue to mix about 20 minutes, or until the nougat begins to harden
and thickens to the consistency of dough. Mix in the almonds. Press
the nougat into a greased 9x9-inch pan and chill until form, about 30
minutes. Melt the caramels with the remaining 2 tablespoons water in a
small saucepan oer medium heat. Pour the caramel over the nougat and
return the pan to the refrigerator. When the caramel and nougat are
firm (about 30 minutes), slice down the middle of the pan with a sharp
knife, and then slice across into 7 segments to make a total of 14 bars.
Melt the milk chocolate chips in a microwave for 2 minutes on half power,
stirring halfway through the cooking time. Melt completely, but be careful
not to overheat. Resting bar on a for (and using your fingers if needed),
dip each bar into the chocolate to coat completely and tap the fork against
the side fo the bowl to knock off the excess chocolate. Place on waxed paper
and let cool at room temperature until the chocolate is firm, 1 to 2 hours.
Makes 14 bars.
Mango Pumpkin Bread Recipe:
2 c. all purpose flour
2 1/2 c. blended mangoes
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 c. nuts
1 c. oil
4 large fresh eggs.
Mix the dry ingredient out on wax paper to blend. Put the wet ones
in the bowl & beat. Mix the two together just till blended. Divide
into 2 greased & floured pans. Bake 325F for 45-60 minutes. This will
make 4 small loaves.
Chocolate Cinnamon Shake Recipe:
1 cup (250 mL) 2% milk
3 cups (750 mL) Chocolate Ice Cream
1/4 tsp (1 mL) vanilla
Cinnamon
Pour milk into blender. Add ice cream & vanilla. Process on high
until frothy. Remove lid. Stir once. Replace lid. Process again.
Divide among three glasses. Grind a little Cinnamon over each serving.
Philly Fried Green Tomatoes Recipe:
4 large green tomatoes
2 cups plain white corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil
Wash the tomatoes & pat dry. Cut tomatoes in 1/4-inch slices.
Sprinkle with salt & pepper. Dip each slice in corn meal & lay aside on
waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on
paper towels. Serve hot.
Jalapeño Peach Salsa Recipe:
2 firm ripe peaches
1 red pepper
1 jalapeño pepper
2 green onions
1 lime
1 tbsp sugar
1 tsp bottled chopped garlic
or 1 garlic clove, minced
1/4 tsp salt
Peel peaches. Finely chop & place in a medium-size bowl. Seed red pepper
& jalapeño. Finely chop & add. Thinly slice onions & add. Squeeze juice
from lime & stir in with sugar, garlic & salt.
Alabama Chicken Bake Recipe:
1 c Mayonnaise
1 c Apple cider vinegar
1 T Lemon juice
1 1/2 T Black Pepper
1/2 t Salt
Combine all ingredients. Brush on chicken breasta & bake on 300F for
1 hour. Serve on a bed of rice with vegetables on the side.
Banana Popsicles Recipe:
1 package instant banana pudding mix
2 cups milk
1 banana, mashed
Mix pudding mix & milk together. Add cut up banana to pudding & blend
evenly. Spoon enough pudding/bananas into popsicle cups to cover bottom.
Periodically tap the cups to get any air pockets out. Freeze till set & enjoy.
Icecream S'Mores Recipe:
3/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate
14 or so graham crackers
1 pint each vanilla & chocolate
ice cream, softened a little
12 large marshmallows
Microwave cream & chocolate in a 1-quart glass measuring cup on
high power until very hot, about 2 minutes. Whisk until chocolate
melts into a smooth sauce. Line an 8-inch square metal pan with
plastic wrap, leaving an overhang. Arrange 1/3 of the graham
crackers over bottom, cutting the final few with a knife to fit.
Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze
until chocolate is just set, 5 to 10 minutes. Spread vanilla ice
cream over the chocolate. Top with another cracker layer as before.
Drizzle another 1/3 of the sauce over the crackers; spread evenly.
Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream
over the crackers. Arrange a final layer of crackers over the ice
cream. Spread remaining sauce over crackers. Freeze until set, about
2 hours, or double-wrap in plastic & freeze up to 5 days. To serve,
lift dessert from pan; discard plastic wrap. Halve the dessert; cut
each half into 6 slices. Return to freezer briefly. Toast marshmallows
over a flame & serve alongside s'mores. Serves: 12.
Chocolate Banana Mini Bars Recipe:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 medium mashed ripe bananas
1 large egg
2 cups (12-ounces)Semi-Sweet Chocolate Mini Morsels
2 tablespoons powdered sugar
Preheat oven to 350°F. Grease a 15 x 10-inch jelly roll pan.
Combine flour, baking powder & salt in a medium bowl. Beat butter,
granulated sugar, brown sugar, vanilla & almond extracts in a large
mixing bowl until creamy. Beat in bananas & egg. Gradually beat in
flour mixture; stir in morsels. Spread into prepared jelly roll pan.
Bake for 20-30 minutes or until wooden pick inserted in center comes
out clean. Cool completely in pan on wire rack. Sprinkle with powdered
sugar. Makes 72 bars.
Wild Blueberry Bars Recipe:
1/2 cup (125 mL) Salted Fresh Churned Butter - softened
1/2 cup (125 mL) organic sugar
1 Organics Egg - Large
1 1/2 cups (375 mL) Organics All Purpose Flour - Unbleached
1 jar (235 mL) Organics Wild Blueberry Fruit Spread
Preheat oven to 350° F (180° C). Spray 8-inch (2 L) square baking
dish with PC Blue Menu Canola Oil Cooking Spray. In bowl & using
electric mixer, cream butter with sugar until light & fluffy.
Beat in egg. Using wooden spoon, stir in flour. Using fingers,
pat 2/3 of dough into prepared dish. Spread blueberry fruit
spread over base. Drop remaining dough on top of fruit spread,
by scant teaspoonful (5 mL). Bake in centre of oven for 40 to 45
minutes or until top is golden. Cool before cutting into bars.
Wrap individually in plastic wrap for lunch box treats or snacks
on the run.
Pineapple Slush Punch Recipe:
2 & 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored soda
In a large saucepan, combine sugar, water, & strawberry flavored
gelatin. Boil 3 minutes. Stir in pineapple juice, lemon juice, &
orange juice. Divide mixture in half, & freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a
punch bowl, & stir in 1 bottle of lemon-lime soda until slushy.
Yields 50 Servings.
Granny's Apple Pie Bars Recipe:
2 1/2 cups flour
1/2 teaspoon salt
1 large egg, divided use
Milk
1 teaspoon vanilla
1 cup butter
6 to 8 tart green apples
1 1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons all-purpose flour
Granulated sugar for sprinkling
Combine 2 1/2 cups flour, butter & salt with a pastry blender.
Separate egg; set aside egg white at room temperature. Put egg yolk into
a glass measuring cup & fill with milk to measure 2/3 cup & add vanilla.
Pour into the flour mixture & mix well. Divide dough in half & roll out
on a lightly floured surface to fit a cookie or baking sheet. Save other
half of dough for top crust. Peel, core & slice apples. Arrange slices in
side by side rows on unbaked bottom crust to make 1/2-inch layer. Combine
sugar, salt, cinnamon & 4 tablespoons flour, mixing well. Sprinkle mixture
over apples. Roll out top crust & place over apple slices, pinch & seal edges.
Beat the egg white until stiff & spread over the top of crust. Sprinkle 1
to 2 tablespoons sugar over the top of egg white. Bake at 450* (230*F) for
10 minutes. Reduce to 400*F (205*C) & bake about 20-25 minutes or until
golden brown. Cool & cut into 2 1/2-inch bars. Makes about 36 bars.
Mexican Taco Casserole Recipe:
1 medium sized bag Taco Flavored Doritos
1-2 lbs.lean ground beef
1 can cream of celery soup
1 can cream of mushroom soup
1 can Spicy Tomatoes
3 c. shredded cheddar cheese
1 pkg. Taco seasoning mix
Crush Doritos & place 1/2 of the package in bottom of 13 x9 x 2 inch
baking dish. Brown hamburger & drain off fat, mix well with taco
seasoning mix. Mix all soups & tomatoes together. Put a layer of
seasoned hamburger on the crushed chips in baking dish, then a layer
of the soup mixture. Cover with the cheese, then put remaining crushed
chips on top. Bake @ 350 degrees, covered for 20 minutes, uncover & bake
15 minutes longer. Serve with a dollop of sour cream, shredded lettuce,
diced tomatoes, & chopped onions.
Sunday Sandwich
1 slice bread
1 oz. deli thin ham slices
1 slice large ripe tomato
1/2 boiled egg, sliced
1 tbsp French dressing, drizzled over
2 thin slices of American cheese
Put all ingredients on bread, with cheese on the top. Place under broiler
until cheese starts to melt & brown slightly. Serve at once. Double recipe for 2.
Apple Brown Betty
4 apples, peeled & sliced
1/2 cup water
1 tbsp. cornstarch
2 slices raisin bread made into crumbs
1/4 cup brown sugar
1 tbsp. butter
1/2 tsp. cinnamon
1 tsp vanilla
Layer apples in an 8x8 non stick pan. Combine water, cornstarch,
cinnamon, & vanilla, & stir to dissolve all. Pour over the apples.
Combine the crumbs, brown sugar, & butter, & mix with hands to make
into the size of peas, then sprinkle on top of the apples & bake at
350 until done.
Chocolate Cake
18 ½ oz box Pillsbury yellow cake mix
2 pounds Ricotta Cheese
4 eggs
¾ Cup granulated sugar
1 teaspoon vanilla
Preheat oven to 350'. Grease & flour 13 x 9 x 2 inch pan. Prepare cake mix
according to package directions. Pour batter into prepared pan. Mix cheese,
eggs, sugar & vanilla. Gently pour on top of cake mix. Bake 1 hour or until
tester comes out dry. Cool.
Topping:
1 8 oz container Cool Whip
1 4 serving box instant chocolate pudding mix
1 Cup milk
Mix pudding & milk using hand mixer at medium speed. Add Cool Whip & beat on high
with mixer until creamy. Spread on cake. Shave a chocolate bar with a potato peeler
over the topping.
Kawliga's Key Lime Pie Recipe
1 9-inch deep-dish graham cracker pie crust
3 eggs
2 (8-oz) packages cream cheese, softened
2/3 cup sugar
16 oz sour cream
1 tsp vanilla
1/4 cup key lime juice
Beat eggs; add cream cheese, sugar,
sour cream, vanilla, & key lime
juice & beat until smooth.
Pour into pie crust & bake at
350F degrees for 60-70 minutes. Allow to
chill in the refrigerator
for several hours before serving.
Today's Free Recipe Orangeade Slush
2 cups white sugar
7 cups water
4 tea bags
2 cups boiling water
1 (12 fluid ounce) can frozen lemonade
concentrate
1 (12 fluid ounce) can frozen orange juice
concentrate
Put 7 cups water in large saucepan,
& heat on high until boiling.
Add sugar & stir until dissolved;
set aside to cool. Place teabags in 2 cups
boiling water, & let steep until desired
strength is acquired. In a large bowl,
mix together sugar water, tea,
lemonade concentrate & orange juice
concentrate. Stir in gin. Place in
freezer container & freeze overnight.
To serve, Place several scoops
into a tall glass, & fill with any
clear carbonated beverage.
Makes 16 servings.
see the newest samples we find!