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Set # 24
GARLIC BREAD DIP
(Really Good!!)
From: Joyce Cotner
1 (8oz) cream cheese, softened
1 cup mayo
1 Italian 6 cheese shredded mix
1 tbsp minced garlic (I used garlic powder)
Small (soup bowl size) round loaf of bread, hollowed, save bread from inside for dipping
Preheat oven to 350*
Mix together, place in a bread bowl, bake for 30 mins.
Serve with sliced French bread and reserved bread from inside.
(I’ve also used Wheat Thins and Tostitos)
CRESCENT WRAPPED CRANBERRY AND BRIE
8oz can refrigerated crescent dinner rolls
8oz round Brie cheese
3 tbsp whole berry cranberry sauce or cranberry chutney
1 tbsp chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced
Preheat oven to 350*
Spray cookie sheet with nonstick cooking spray. Unroll crescent dough. Separate dough
crosswise into 2 sections. Press dough to form 2 squares. Firmly pressing perforations to
seal. Cut corners off both dough squares and reserve to sure for cutouts. Place 1 dough
round on sprayed cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom
half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over
cheese. Sprinkle with nuts. Top with remaining cheese half. Bring dough up around side
of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes
from reserved corners of dough; set aside. Place remaining dough on top of cheese round.
Press dough evenly around sides of cheese. Brush dough with beaten egg. Top with
cutouts; brush with additional beaten egg. Bake for 20-30 mins or until deep golden
brown. Cool 15 mins before serving. To serve, place warm pastry-wrapped cheese on
platter. Arrange fruit around cheese.
BAKED BRIE
1 large round Brie cheese, about 2¼ lbs
1 jigger good brandy
½ cup slivered almonds, toasted
Preheat oven to 250*
Remove outer skin from Brie. Place cheese in shallow casserole dish of similar size. Pour
brandy over cheese and top with almonds. Bake for 30 mins. Serve with crackers or
french bread.
Serves: 8-10
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SUPER SAUSAGE DIP
1 lbs medium sausage
1 envelope Lipton dry onion soup mix
1 tsp oregano
2 tbsp chili powder
2 lbs Velveeta cheese, cubed
1 tsp garlic powder
14½ oz can tomatoes, drained and chopped
8oz pkg cream cheese
½ cup white wine
Brown sausage in a large pot; drain well. Add remaining ingreds except wine. Simmer
until cheese is melted and mixture is thickened. Add wine. Stir and serve with whatever
you want to use as dippers.
NOTE: dip may be frozen, to reheat, bake at 350* until heated through.
PARTY RYE SPREAD
(this is really good!!)
1 lb Bob Evans “hot” pork sausage
1 lb Bob Evans “regular” pork sausage
1 chopped onion
1 chopped green pepper
2 lb Velveeta
2 tsp Italian seasoning
3 loaves of small cocktail rye bread
Fry the sausages, onion and green pepper until sausage is well done; drain. Add cheese
and Italian seasoning; heat until the cheese is melted. Spread mixture on rye bread.
MOZZARELLA CHEESE DIP
1 cup sour cream
2 cups mayo (Hellmann’s suggested)
2 tbsp parmesan cheese
1 tbsp parsley flakes
1 tsp Accent seasoning
1 cup shredded mozzarella cheese
Garlic salt to taste
Seasoned salt to taste
Mix and refrigerate overnight.
SPICED OYSTER CRACKERS
¾ cup oil
1 pkg original Hidden Valley Ranch Dressing mix
Dillweed to taste
Preheat oven to 250*
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Mix oil and dressing mix. Pour over crackers in a bowl. Spread on a cookie sheet and
sprinkle with dillweed. Bake 20 mins, stir every 3-4 mins.
LAYERED CRAB SPREAD
1st layer:
12oz cream cheese, softened
2 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp mayo
1 small onion, diced small
Dash garlic salt
Mix and spread on a platter.
2nd layer:
½ a bottle Heinz Chili Sauce
Pour over the top.
3rd layer:
6½ oz can minced crabmeat, drained and cleaned
Sprinkle over top.
Serve with crackers.
WARM & CREAMY BACON DIP
16oz sour cream
3oz jar real bacon bits
2 cups shredded cheddar cheese
8oz pkg cream cheese, softened
1 cup chopped green onions
Preheat oven to 400*
Combine all ingreds in a 1-quart baking dish. Cover, bake 25-30 mins or until hot. serve
with fresh veggies and/or assorted crackers.
Makes: 3 cups
NOTE: dip can be placed in a hollowed round sourdough loaf, wrapped in foil and then
baked for 30 mins. Use leftover bread from center of loaf for dipping.
HONEY CHEESE BALL
¼ cup honey
2 (8oz) pkgs cream cheese
1 (8oz) pkg shredded sharp cheddar cheese
1 (4.5oz) can diced jalapeno peppers
8 slices bacon, cooked and crumbled
4-6 green onions, chopped
Mix everything together in a bowl and roll into a ball. Refrigerate overnight. Serve with
assorted crackers.
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RAW VEGETABLE SALAD
6 slices bacon, cooked and crumbled
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
10oz pkg frozen peas, thawed
1 cup sweetened dried cranberries
1 cup raw Spanish peanuts
¼ cup sugar
1 tsp salt
1 tbsp white wine vinegar
2 tbsp grated onion
¼ cup parmesan cheese
1½ cups mayo
In large bowl combine veggies and cranberries. Whisk together sugar, salt, vinegar,
onion, cheese and mayo. Pour over the veggies; add nuts and bacon, toss well.
BAKED CAULIFLOWER # 2
1 head cauliflower, boiled or steamed, broken into rosettes.
⅛ lb butter, cut in thin slices
1 cup milk
3 tbsp sour cream
2-3 slices American cheese cut into strips
Breadcrumbs
Preheat oven to 350*
Place cauliflower in glass baking dish and dot top with butter. Mix sour cream and milk
and pour over top. Lay cheese strips over top and sprinkle with some breadcrumbs. Bake
about 45 mins.
NOTE: I prefer mixing my breadcrumbs with a little melted butter first for more flavor.
GRILLED THREE-CHEESE POTATOES
6 large potatoes, sliced ¼” thick
2 med onions, chopped
⅓ cup grated parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 lb bacon, cooked and crumbled
¼ cup butter, cubed
1 tbsp minced chives
1-2 tsp seasoned salt
½ tsp pepper
Divide the potatoes and onions equally between 2 pieces of heavy-duty foil (about 18”
square) that have been coated with non-stick cooking spray. Combine parmesan and ¾
cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon,
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butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling
and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill,
uncovered, over med heat for 35-40 mins or until potatoes are tender. Remove from grill.
Open foil carefully and sprinkle with remaining cheeses.
Yield: 6-8 servings
NOTE: Can also be done in the oven at 350* for 1 hour. You can also add chopped ham
and make this a full meal.
BAKED BROCCOLI
3 tbsp butter, melted
1 pkg frozen broccoli spears
2 tbsp diced onion
2 tbsp diced celery
2 tbsp parmesan cheese
¼ cup Italian seasoned breadcrumbs
½ tsp salt
⅛ tsp pepper
⅛ tsp oregano
Preheat oven to 350*
Put melted butter on bottom of a baking dish and lay broccoli over top. Sprinkle
remaining ingreds over top. Cover and bake for 45 mins.
NOTE: asparagus can be substituted for the broccoli.
CARROTS AMARETTO
1 lb carrots, cleaned, sliced ⅛” thick
2oz butter
2oz blanched almonds, sliced
¼ cup Amaretto liqueur
Salt & pepper
Sauté carrots in butter in a large skillet until lightly cooked. Add almonds. When carrots
are al dente, add Amaretto and heat through. Salt and pepper to taste. Serves: 6-8
GOLDEN MASHED POTATOES
9 large potatoes (about 4 lbs), peeled and cubed
1 lb carrots, cut into ½” chunks
8 green onions, thinly sliced
½ cup butter
1 cup (8oz) sour cream
1½ tsp salt
⅛ tsp pepper
¾ cup shredded cheddar cheese
Preheat oven to 350*
In a large pot, cook the potatoes and carrots in boiling salted water until tender; drain.
Place in a mixing bowl and mash; set aside. In a skillet, sauté onions in butter until
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tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
Transfer to a greased 13x9” baking dish. Sprinkle with cheese. Bake, uncovered, for 3040 mins or until heated through.
Yield: 10-12 servings
MASHED BAKED
4 cups frozen hash browns
1 (7.6oz) pkg Butter and Herb mashed potato mix
1 stick butter, softened
4oz cream cheese, softened
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ tsp garlic salt
½ tsp salt
½ tsp pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350*
Bring a pot of water to boil and add hash browns. Cook for 5 mins and drain. In a large
bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese,
Monterey Jack, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in
a greased 2-quart casserole dish. Bake for 35-45 mins. Sprinkle with onions over top and
bake for 5-8 mins longer until onions are golden brown.
Yield: 8-10 servings
CORN AND CHEESE CASSEROLE
3 cans cream style corn
4 cups crushed Ritz crackers
8oz pkg cream cheese
½ stick margarine
¼ cup cream or evaporated milk
Paprika
Preheat oven to 350*
In top of double boiler, melt cream cheese, margarine and cream until smooth. In med
size, deep casserole dish, layer corn, then crushed crackers, then cheese. Sprinkle with
paprika. Bake 1 hour.
QUICK POTATOES
2 tbsp oil
2 (16oz each) cans Del Monte small white diced potatoes, drained
Paprika
Preheat oven 375*
Pat the potatoes dry with paper towels. Pour oil into a 10x6” baking dish. Add potatoes;
stir to coat evenly. Sprinkle with paprika. Bake 30 mins or until lightly browned.
Makes: 6 servings
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CREAMY HASH BROWNS (CROCKPOT)
1 pkg (2 lbs) frozen cubed hash brown potatoes
2 cups (8oz) cubed Velveeta cheese
2 cups sour cream
1 can condensed Cream of Celery soup, undiluted
1 can condensed Cream of Chicken soup, undiluted
1 lb bacon, cooked and crumbled
1 large onion, chopped
¼ cup butter
¼ tsp pepper
Place potatoes in an ungreased 5-quart slow cooker. In a large bowl, combine the
remaining ingreds. Pour over potatoes and mix well. Cover an cook on low for 4-5 hours
or until potatoes are tender and heated through.
Yield: 14 servings
FETTUCCINE WITH ESCAROLE AND BRIE
¾ lb fettuccine
2 tbsp extra virgin olive oil
2oz thinly sliced pancetta or bacon, coarsely chopped
1 large garlic clove, minced
1 shallot, minced
1 lb escarole (a type of salad greens), cut into 1” ribbons
Salt & freshly ground pepper
½ lb Brie (preferably a wedge), rind removed
In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain
the pasta, reserving 1¼ cups of the cooking water. Meanwhile, in a very large skillet, heat
the oil. Add the bacon and cook over high heat, stirring until lightly browned, about 2
mins. Add the garlic and shallot and cook until fragrant, about 1 min. Add the escarole,
season with salt & pepper and cook, just until wilted. Add the pasta to the skillet along
with 1 cup of the reserved pasta water. Tear the Brie into 1” pieces and add to the skillet.
Cook the pasta over moderate heat, tossing until the Brie is melted and the sauce in thick
and creamy, about 4 mins; add more of the pasta water if the sauce is dry. Season the
pasta with salt & pepper. Transfer the pasta to bowls and serve immediately. Serves: 4
BAKED MACARONI AND CHEESE (3 WAYS)
7oz uncooked penne pasta (rounded 2 cups)
¼ cup butter or margarine
¼ cup flour
½ tsp seasoned salt
½ tsp ground mustard
¼ tsp pepper
¼ tsp Worcestershire sauce
2 cups milk
2 cups shredded sharp cheddar cheese
Preheat oven to 350*
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Baked Mac and Cheese:
Cook and drain pasta as directed on pkg. While pasta is cooking, melt butter over low
heat. Stir in flour, salt, mustard, pepper and Worcestershire. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to
boiling, stirring constantly. Boil and stir 1 min; remove from heat. Using wire whisk, stir
in cheese until melted. Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8oz
ramekins/gratin dishes or 10oz custard cups. Place filled cups in shallow baking pan.
Bake uncovered 20-25 mins or until bubbly.
Three Cheese Mac and Cheese:
Replace 1 cup of cheddar with 3oz cream cheese, cubed and 4oz shredded Gruyere
cheese. Sprinkle 1 tbsp shredded parmesan cheese and ¼ tsp chopped Italian parsley over
the top of each dish.
Mexican Mac and Cheese:
Substitute 8oz cubed Velveeta with Jalapeno Peppers for the sharp cheddar cheese. Stir in
¼ cup salsa, and top with ½ cup crushed corn chips, crushed.
VELVEETA EASY RED BEANS & RICE
7oz pkg Turkey Smoked Sausage (like Hillshire or Oscar Mayer), sliced and halved
1 (15½ oz) can kidney beans, rinsed and drained
1 can (10oz) Ro*Tel Diced Tomatoes & Green Chilies, undrained
2 tsp chili powder
2 cups water
2 cups instant white rice, uncooked
6oz Velveeta cheese, cut up
Cook sausage in large non-stick skillet on med-high heat 5 mins or until lightly browned,
stirring occasionally. Add beans, tomatoes and chili powder; mix well. Stir in 2 cups
water, bring to a boil. Stir in rice and cheese; cover. Reduce heat to low; simmer 5-7 mins
or until water is almost gone. Stir until cheese is completely melted. Makes: 6 servings
ITALIAN WEDDING PASTA
1 lb ground turkey
¼ cup plain dried breadcrumbs
¼ cup loosely packed fresh parsley leaves, chopped
1 clove garlic, crushed with press
1 large egg
1 cup freshly grated Romano cheese, divided
1 pkg (16oz) farfalle or bow tie pasta
1 tbsp cornstarch
1½ cups reduced fat milk
1 can (14-14½ oz) reduced-sodium chicken broth
9oz bag baby spinach
¼ tsp black pepper
Preheat oven to 400*
Line a 15x10 jellyroll pan with foil.
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In med bowl, with fingertips, mix turkey, breadcrumbs, parsley, garlic, egg and ¼ cup
Romano just until blended; do not over mix. Shape into 36 1” meatballs; place in
prepared pan. Bake 20 mins. Meanwhile in large covered saucepan of boiling water over
high heat; add pasta and cook 2 mins less than the pkg reads. Drain pasta; return to
saucepan. In a 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture
and broth to pasta; heat to boiling over med-high heat, stirring frequently. Boil 1 min to
thicken sauce slightly. Remove pan from heat; stir in spinach, ½ cup Romano, and
pepper. Add meatballs and gently toss to coat. Transfer mixture to a 3-quart glass or
ceramic baking dish; sprinkle with remaining Romano. Bake 20 mins or until hot in the
center and golden brown on top.
Makes: 8 servings
MOM’S EASY SWISS STEAK WITH YUMMY GRAVY (this is really good & easy)
2 lbs sirloin (or round) steak, ½-¾” thick
1 small onion, chopped
2 cans condensed Golden Mushroom Soup
2 tbsp oil
¼ tsp salt
⅛ tsp pepper
Preheat oven to 350*
Heat frying pan on med-high heat; add oil. Sauté onions in oil until soft. Remove and set
aside; reserve oil. Cut steak into 4 or 5 portions. Salt and pepper both sides. Brown steak
in reserved oil; about 2 mins per side. Put steak and onions in over-proof glass baking
dish. Add soup and 1½ cans water to frying pan; heat to near boiling and deglaze pan.
Then pour over steaks, cover dish with foil and bake for 2-2 ½ hours or until meat is
tender. Great with mashed potatoes!
FAUX “PF CHANG’S” LEMON SCALLOPS
From: Susan Koharski
1 lb scallops (Chang’s uses med to small size, giant ones need to be cut in half)
Sesame oil
Potato starch (found in most stores – can use cornstarch, but it browns faster)
1 egg
2 large lemons
⅔ cup water
⅓ cup sugar
2 green onions
1 tsp chopped garlic
Cornstarch
Cold water
Heat oil in a wok or pan to 180*. Dip scallops in egg then potato starch until covered.
Drop into oil and fry until slightly brown. Drain and keep warm. (Important: Do not toss
a scallop into the oil while distracted, leading to a splatter burn which causes you to jerk
your hand back quickly, covering your black shirt in cornstarch. Not that I did that.
Ahem) Juice 1 and a half lemons, straining for seeds, into a saucepan. Cut the other
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lemon half into quarters and slice 1 quarter into very thin slices and add to the juice. Stir
in the water, sugar and garlic; turn on med heat. Slice the onions thinly for the white part
and larger for the green part, toss into the mix. Turn up the heat, stirring occasionally
until it starts boiling. Dissolve a tablespoon of cornstarch in ½ cup cold water and pour
into the boiling sauce. Stirring, bring it back to a boil. If the sauce isn’t thick enough for
you, repeat the cornstarch and cold water, adding a little at a time and allowing it to boil
until it reaches the right consistency. Don’t allow the mixture to sit without stirring, as it
will burn. Once it’s thickened, add in the scallops and stir until they’re covered in sauce.
Remove it form the heat and serve. Serve with a bowl of white or brown rice. Serves: 2-3
NOTE: it would also work to prepare the sauce first and keep it turned down to low while
you do the scallops, but you need to really keep an eye on it so it doesn’t burn. (You
won’t want to be worried about the sauce already being done and possibly burning while
your wiping the starch off your black shirt, the burner, the floor and several cabinets. Not
that I did that…..Ahem)
EASY CHEESY MEXICAN CASSEROLE
1 lb lean ground beef
2 cups thick & chunky salsa
15oz can black beans
¼ cup fat-free Italian salad dressing, zesty
2 tbsp taco seasoning mix
1 cup fat free sour cream
8oz pkg 2% Mexican cheese spread
4 flour tortillas, burrito size
Preheat oven to 400*
Brown meat; drain. (I add a tablespoon of salsa to the meat since I use such lean meat. It
gives it a little more juice while browning). Drain the beans and rinse them. Mix the
meat, salsa, seasoning and beans. Place 2 tortillas on the bottom of a glass casserole dish,
the edges will go up the sides slightly. Top the tortillas with half of the meat mixture, half
the sour cream, and half the cheese. Put the next 2 tortillas on top and repeat the layers.
Cover with foil and bake 30 mins. Remove foil and bake 10 more mins or until the cheese
melts.
GRILLED DELMONICO STEAKS WITH GARLIC-ROSEMARY OIL
2 Delmonico steaks (or cut of your preference)
¼ tsp salt
⅛ tsp black pepper, freshly ground
1 garlic clove, minced
2 tsp rosemary, dried
3 tbsp olive oil
Preheat grill to med-high heat.
Tenderize steaks and season on both sides with salt and pepper. With 2 pieces of
aluminum foil cut into squares…make a sack like shape, rounded bottom and pinched in
the middle, do not seal the top just yet. (basically it should be almost like a bottle, with a
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smaller opening at the top, to pour the oil from). Place garlic, rosemary and oil in the foil
sack and swish from side to side to combine. Tightly seal the top of the sack and place on
the top rack of the grill (the garlic will burn if too close to the flame). Grill steaks on
bottom rack for 5-8 mins on each side or until desired doneness. Close gill cover between
turning steaks. Remove foil sack from grill at the same time as the steaks. Plate steaks,
open foil sack slightly and drizzle oil over steaks. If desired, spoon garlic and rosemary
from sack onto steaks as well.
CHICKEN AND LINGUINE IN CREAMY TOMATO SAUCE
1 tbsp olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into ½” strips
1 jar (26-28oz) Ragu Old World Style Pasta Sauce
2 cups water
8oz linguine or spaghetti
½ cup whipping or heavy cream
1 tbsp fresh basil leaves, chopped or ½ tsp dried basil leaves, crushed
In 12” skillet, heat oil over med heat and brown chicken. Remove chicken and set aside.
In same skillet, stir in Ragu and water. Bring to a boil over high heat. Stir in uncooked
pasta and return to a boil. Reduce heat to low and simmer covered, stirring occasionally,
15 mins or until pasta is tender. Stir in cream and basil. Return chicken to skillet and
cook 5 mins or until chicken is no longer pink. Makes: 4 servings
PEPPERY HALIBUT
2 tbsp flour
½ tsp lemon-pepper seasoning
½ tsp dried parsley flakes
⅛ tsp garlic powder
2 (6oz) halibut steaks (about ¾” thick)
In shallow dish, combine flour, and seasonings; mix well. Coat both sides of fish with
flour mixture; shake off excess. Generously spray small non-stick skillet with cooking
spray. Heat over med-high heat until hot. add fish, cook 1-2 mins on each side or until
browned. Reduce heat to med; cook 8-10 mins or until fish flakes easily with fork,
turning once.
MEATBALL SUB CASSEROLE
⅓ cup chopped green onions
¼ cup seasoned breadcrumbs
3 tbsp grated parmesan
1 lb ground beef
1 loaf (1 lb) Italian bread, cut into 1” slices
8oz pkg cream cheese, softened
½ cup mayo
1 tsp Italian seasoning
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¼ tsp pepper
8oz shredded mozzarella cheese, divided
28oz jar spaghetti sauce
1 cup water
2 garlic cloves, minced
Preheat oven to 400*
In a bowl combine, onions, breadcrumbs, and parmesan. Crumble beef over mixture and
mix well. Shape into 1” balls; place on rack in shallow pan. Bake for 25-20 mins or until
no longer pink.
Change oven to 350*
Meanwhile arrange bread in a single layer in an ungreased 13x9 baking dish (all of the
bread might not be used). Combine cream cheese, mayo, Italian seasoning and pepper;
spread over the bread. Sprinkle with ½ cup mozzarella. Combine sauce, water and garlic;
add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake
uncovered, for 30 mins or until heated through. Yield: 6-8 servings
NOTE: reduced-fat and fat free mayo is not recommended.
FETTUCCINE WITH ZUCCHINI
7 quarts water
2 tbsp salt
1 tbsp olive oil
1 lb fettuccine
½ lb mushrooms, thinly sliced
1 stick butter, divided
1 lb zucchini, cut in julienne strips
1 cup cream
½ cup chopped fresh parsley
¾ cup grated parmesan cheese
In a large pot of water with salt and oil added; add fettuccine when boiling and boil 7
mins or until tender, drain.
While pasta is cooking sauté mushrooms in ½ stick of butter over moderately-high heat
for 2 mins. Add zucchini, cream and remaining butter cut into bits. Bring to a boil and
then simmer for 3 mins. Combine pasta and sauce; toss with parsley and parmesan.
Serves: 8
TOMATO BASIL & BROCCOLI CHICKEN
4 boneless skinless chicken breast halves
Salt & pepper to taste
2 tbsp butter or margarine
1 pkg (6.9oz) Rice-a-Roni Chicken flavor
2½ cups water
1 tsp dried basil leaves
2 cups broccoli florets
1 med tomato, seeded, chopped
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1 cup (4oz) shredded mozzarella cheese
Sprinkle chicken with salt and pepper, if desired. In large skillet, melt butter over medhigh heat. Add chicken; cook 2 mins on each side or until browned. Remove from skillet;
set aside, reserving drippings. Keep warm. In same skillet, sauté rice-vermicelli mix in
reserved drippings over med heat until vermicelli is golden brown. Stir in 2½ cups water,
Special Seasonings and basil. Place chicken over rice mixture; bring to a boil over high
heat. Cover; reduce heat. Simmer 15 mins. Top with broccoli and tomato. Cover;
continue to simmer 5 mins or until liquid is absorbed and chicken is no longer pink in
center. Sprinkle with cheese. Cover; let stand a few mins before serving. Serves: 4
GREAT PORK CHOP BAKE
6 bone-in pork chops (3/4” thick)
1 tbsp vegetable oil
1 can Cream of Chicken soup, undiluted
3 tbsp ketchup
2 tbsp Worcestershire sauce
½ tsp salt
¼ tsp pepper
4 med potatoes, cut in ½” wedges
1 med onion, sliced into rings
Preheat oven to 350*
In a skillet, brown chops in oil. Transfer to a greased 13x9 pan. In a bowl, combine the
soup, ketchup, Worcestershire, salt and pepper. Add potatoes and onion; toss to coat.
Pour over chops. Cover and bake for 55-60 mins or until meat juices run clear and
potatoes are tender.
Yield: 6 servings
BAKED TERIYAKI CHICKEN
From: Phoebe An
1 tbsp cornstarch
1 tbsp cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ tsp ground black pepper
12 skinless chicken thighs
Preheat oven to 425*
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce,
vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until
sauce thickens and bubbles. Place chicken pieces in a lightly greased 9x13” baking dish.
Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated
oven for 30 mins. Turn pieces over, and bake for another 30 mins, until no longer pink
and juices run clear. Brush with sauce every 10 mins during cooking. 6 servings
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RED LOBSTER PINA COLADA SHRIMP
Pina Colada Dipping Sauce:
½ cup sour cream
¼ cup pina colada mix
¼ cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp:
6-8 cups canola or vegetable oil (for use in the fryer)
12 large shrimp, peeled and deveined
1½ cups flour, divided
2 tablespoons granulated sugar
¼ teaspoon salt
1 cup milk
2 tablespoons Captain Morgan’s Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs (found in the Asian section of your grocery store)
½ cup shredded coconut
Prepare pina colada dipping sauce by combining all ingreds. Cover & chill.
Heat oil to 350* in a deep fryer or a large heavy skillet.
Measure ¾ cup of flour into a medium bowl.
In another medium bowl mix together the remaining ¾ cup flour, sugar, and salt. Stir
milk and rum into flour mixture. Let this batter stand for five mins.
In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
Butterfly cut each peeled shrimp before you start the battering leaving the tail intact.
Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the
panko/coconut mixture. Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2-3 mins or until the shrimp are
golden brown. Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.
BROCCOLI CHICKEN AND POTATOES
1¼ lb boneless skinless chicken breast halves, cut into bite size pieces
½ tsp each: salt and pepper
½ cup water
12oz pkg frozen broccoli florets
4 cups frozen hash browns (cubed, not shredded type)
½ lb (8oz) Velveeta, cut up
1 can Cream of Celery soup
¼ tsp ground nutmeg
Spray large skillet with cooking spray. Add chicken; cook and stir on med-high heat 4
mins or until no longer pink. Season with salt and pepper. Add water, broccoli and
potatoes; stir. Cover, cook 5-7 mins, or until potatoes are tender, stirring frequently. Stir
in remaining ingreds; cook until cheese is completely melted and mixture is heated
through, stirring frequently.
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FOUR CHEESE CHICKEN FETTUCCINE
(Really good!!!!)
8oz uncooked fettuccine
1 can Cream of Mushroom soup, undiluted
8oz pkg cream cheese, cubed
1 jar (4½oz) sliced mushrooms, drained
1 cup heavy whipping cream
½ cup butter
¼ tsp garlic powder
¾ cup grated parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded Swiss cheese
2½ cups cubed cooked chicken
Topping:
⅓ cup seasoned breadcrumbs
2 tbsp butter, melted
1-2 tbsp grated parmesan cheese
Preheat oven to 350*
Cook pasta as on pkg. Meanwhile in a large kettle combine the soup, cream cheese,
mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted.
Add chicken; heat through. Drain pasta and add to sauce. Transfer to a shallow greased
2½-quart baking dish. Combine topping ingreds; sprinkle over top. Cover and bake for 25
mins. Uncover and bake 5-10 mins longer or until golden brown. Yield: 6-8 servings
LOW FAT OVEN FRIED CHICKEN
6 (5oz) chicken breasts, boneless and skinless
1 cup crushed corn flakes
¼ cup buttermilk
1 tsp Creole seasoning
Preheat oven to 375*
Combine Creole seasoning and crumbs. Brush chicken with buttermilk and roll chicken
in crumb mixture. Place chicken in baking dish and bake for 1 hour. Makes: 6 servings
TENDER PORK TENDERLOIN
Need: oven-proof skillet
1 pork tenderloin (about 1 lb)
1 clove garlic, cut into thin slivers
Salt and pepper to taste
½ tsp ground cumin
2 tbsp extra virgin olive oil
½ cup chicken broth
½ cup dry white wine
Preheat oven to 400*
With tip of a sharp knife, make deep slits all over the tenderloin and insert garlic slivers
into slits. Season with salt, pepper and cumin. Place oil in oven-proof skillet and sear
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meat well on med-high heat for about 10 mins, turning the meat over as it browns. Add
the broth and wine to the pan and place it in the oven for 10 mins. Remove it and let it
rest for 10-12 mins, before carving. It will continue to cook as it sits. Slice and serve
immediately. Serves: 2
PEPPERCORN STEAKS
1 tbsp whole black peppercorns, crushed
2 strip or top loin steaks (about 8oz each) see NOTE below
2-3 tbsp butter or margarine, melted
1-2 garlic cloves, minced
1 tbsp Worcestershire sauce
½ cup beef broth or red wine
1 tsp ground mustard
½ tsp sugar
2 tsp cornstarch
1 tbsp water
Rub pepper over both sides of steaks. Refrigerate for 15 mins. In an ungreased skillet
over med-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 mins,
turning steaks once. Add Worcestershire and cook 4-6 mins longer, turning once, or until
meat reaches desired doneness (for rare, a meat thermometer should read 140*, medium
160*, and well-done 170*). Remove steaks and keep warm. Combine broth or wine,
mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and
water until smooth; add to pan. Bring to a boil; cook and stir for 2 mins or until
thickened. Serve with the steaks. Makes: 2 servings
NOTE: steaks may be know as New York Strip, Kansas City Strip, Ambassador Steak or
Boneless Club Steak depending on where you live.
VELVEETA SPICY CHICKEN SPAGHETTI
12oz spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1¼ lbs), cut into strips
1 lb (16oz) Velveeta cheese, cut up
1 can (10¾ oz) condensed Cream of Chicken soup
1 can (10oz) diced tomatoes and green chilies, undrained
1 can (4½ oz) sliced mushrooms, drained
⅓ cup milk
Preheat oven to 350*
Cook pasta as on pkg; drain. Return to same pan. Spray skillet with non-stick cooking
spray. Add chicken; cook and stir on med-high heat 4-5 mins or until cooked through.
Add cheese, soup, tomatoes, mushrooms and milk; stir on low heat until cheese is melted.
Add chicken mixture to pasta; toss to coat. Spoon into greased 13x9 baking dish. Bake
for 35-40 mins or until thoroughly heated. Makes: 6-8 servings
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HASTY TASTY STEW
1 onion, coarsely chopped
1 cup celery, cut in 1” pieces
1 pkg Lipton Onion Soup Mix
2 cans (10 ¾ oz each) condensed Cream of Mushroom soup
2 tbsp Worcestershire sauce
2 lbs stew meat, cubed (can use lamb meat instead)
Potatoes, quartered
Carrots, sliced
Green beans, cut into pieces
Preheat oven to 300*
Combine first 6 ingreds in a large casserole. Cover and bake for 2½ hours. Add your
choice of the fresh veggies listed above or your own choice. Bake an additional 30 mins
or until meat and veggies are tender.
Serves: 6
RIGATONI WITH BROCCOLI
1½ lbs fresh mushrooms, sliced
2 tbsp butter
1½ cups light cream
1 cup cooked, finely chopped broccoli
1 cup canned, chopped Italian tomatoes
½ tsp oregano
½ tsp basil
1 lb rigatoni pasta
Salt & pepper to taste
¼ cup grated parmesan cheese
Sauté mushrooms in butter for 5 mins. Add cream, broccoli, tomatoes, oregano and basil.
Cook 5 mins. Cook pasta as on pkg; drain. Combine pasta with veggies mixture. Season
to taste with salt and pepper. Sprinkle with cheese and serve. Serves: 4-6
OLIVE GARDEN CHICKEN SCAMPI
White Sauce:
1 tablespoon butter
2 tablespoons flour
¾ cup milk; hot
Scampi Sauce:
3 tablespoons butter
2 tablespoons garlic, crushed
¾ teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste
¾ cup white wine
1 cup chicken broth
¼ cup white sauce
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Remaining ingreds:
½ package angel hair pasta, cooked and drained
Bell peppers; thinly sliced
Red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
Olive oil
For white sauce:
Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 mins on
medium heat stirring constantly. Slowly add ¾ cup hot milk (hot so it won’t get lumpy).
Set aside. (Keep the white sauce hot until you add to the scampi sauce)
For scampi sauce:
Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black
pepper. Cook for about 2 mins on low heat. Add the wine and chicken broth. Stir until
combined and simmer about 30 mins. Add the white sauce and cook till slightly
thickened. In a large skillet, sauté chicken in a little olive oil until almost done. Add the
peppers and onions, then sauté until chicken is cooked through. Add the sauce. Sauté
until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of
the leftover white sauce over the dish.
MEATBALLS WITH CREAM SAUCE (good, but sauce needs more flavor added)
1 egg, lightly beaten
¼ cup milk
2 tbsp catsup
1 tsp Worcestershire sauce
¾ cup quick-cooking oats
¼ cup finely chopped onion
¼ cup minced fresh parsley
1 tsp salt
¼ tsp pepper
1½ lbs lean ground beef
3 tbsp flour
Cream Sauce:
2 tbsp butter
2 tbsp flour
¼ tsp dried thyme
Salt & pepper to taste
14oz can chicken broth
⅔ cup heavy whipping cream
2 tbsp minced fresh parsley
Preheat oven to 400*
In a large bowl, combine egg, milk, catsup, Worcestershire, oats, onion, parsley, salt and
pepper. Crumble beef over mixture and mix well. Shape into 1½” balls. Roll in flour,
shaking off excess. Place 1” apart on greased 15x10x1” baking pans. Bake, uncovered for
10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink.
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Meanwhile, for sauce, melt butter in a saucepan over med heat. Stir in the flour, thyme,
salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and
stir for 2 mins or until thickened. Drain meatballs on paper towels; transfer to a serving
dish. Top with sauce; sprinkle with parsley.
Yield: 6 servings
SHRIMP MONTEREY
2 garlic cloves, minced
2 tbsp butter
2 lbs uncooked med shrimp, peeled and deveined
½ cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 tbsp minced fresh parsley
Preheat oven to 350*
In a skillet over med heat, sauté garlic in butter for 1 min. Add shrimp; cook for 4-5 mins
or until pink. Using a slotted spoon, transfer shrimp to a greased 11x7x2” baking dish; set
aside and keep warm. Add wine or broth to skillet; bring to a boil. Cook and stir for 5
mins or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake,
uncovered, for 10 mins or until cheese is melted. Yield: 6 servings
MIDWESTERN PORK CHOP DINNER
6 pork rib chops, ½” thick
2 tbsp oil
4 cups sliced, peeled potatoes, cut ¼” thick
2 cups sliced carrots, cut ¼” thick
2 cups sliced onion, cut ¼” thick
1 tsp salt
½ tsp leaf marjoram
¼ tsp pepper
10oz can evaporated milk
Preheat oven to 350*
In large skillet over med-high heat, brown chops in hot oil. If desired season with salt and
pepper. Combine potatoes, carrots, onion, salt, marjoram and pepper. Mix lightly. Pour
veggie mixture in 13x9” baking pan. Pour milk over top. Lay chops on top, cover with
foil. Bake 1-1½ hours until pork and veggies are tender and done. Makes: 6 servings
T.G.I. FRIDAY’S “JACK DANIEL’S GLAZED CHICKEN”
From: The Post Dispatch
1 tsp onion powder
1 tbsp Tabasco sauce
2 tbsp red wine vinegar
¼ cup Jack Daniel’s Ole No. 7 Tennessee Whiskey
2 cups packed brown sugar
¼ cup water
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2 beef bouillon cubes
2 tbsp Worcestershire sauce
2 (4oz each) chicken breasts per serving
Combine all the ingreds, except the chicken in a saucepan; bring to a boil. Reduce heat
and simmer for 15 mins. Let cool.
Marinate chicken in the glaze 5-10 mins. Place on grill and baste often with glaze. When
done to your satisfaction, brush liberally with glaze and remove immediately to serving
plate. (Glaze burns quickly and can be difficult to remove from grill or pans if left to burn
onto surface.)
NOTE: also really good on meat or seafood, just prepare as above.
SATURDAY NOODLE BAKE
1½ lb ground beef
2 tbsp butter
⅔ cup chopped onion
2 cans tomato soup
3oz pkg cream cheese, diced
1½ tbsp Worcestershire sauce
2 tsp salt
¼ tsp pepper
12oz pkg cooked noodles
Crushed cornflakes for topping
Preheat oven to 350*
Brown beef in butter; drain. Add onion, soup, cheese, Worcestershire, salt and pepper.
Simmer 15 mins. Place cooked noodles in baking dish. Pour meat sauce over top. Cover
with crushed cornflakes. Bake until heated through.
CHEESY GARLIC CHICKEN
(we all really liked this one!!)
4 boneless skinless chicken breast halves (about 1¼ lbs)
1 med tomato, coarsely chopped
1 envelope Lipton Recipe Secrets “Savory Herb with Garlic” soup mix
⅓ cup water
1 tbsp olive or vegetable oil
1 cup shredded mozzarella cheese (about 4oz)
1 tbsp grated parmesan cheese
Preheat oven to 400*
In a 13x9 baking dish arrange chicken; top with tomato. Pour soup mix blended with
water and oil over chicken. Bake uncovered 20 mins. Top with cheeses and bake 5 mins
or until cheese is melted and chicken is no longer pink.
Makes: 4 servings
NOTE: really good served with crusty Italian bread.
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TWO CHEESE FETTUCCINE PRIMAVERA
1 med onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp flour
1 tsp dried basil leaves
½ tsp each…dried oregano leaves and coarse ground black pepper
1¾ cups skim milk
8oz fettuccine, cooked and drained
1 cup shredded low-moisture part-skim mozzarella cheese
2 tbsp grated parmesan cheese
2 cups broccoli florets, cooked and drained
1 red pepper, cut into julienne strips
Sauté onions and garlic in oil in med saucepan. Blend in flour and seasonings. Gradually
add milk; cook, stirring constantly, until thickened. Toss hot pasta with sauce and
remaining ingreds. Serve immediately.
Makes: 4 servings
COUNTRY FRIED PORK CUTLETS
¾ cup dry breadcrumbs
1 tsp garlic pepper or seasoned salt
½ cup buttermilk or plain yogurt
4 fresh pork cutlets
2 tbsp vegetable oil
In shallow dish, combine breadcrumbs and seasoning; set aside. Place buttermilk in
shallow dish. Dip cutlets in buttermilk, then coat in crumbs. Heat oil in large non-stick
skillet over med-high heat. Place cutlets in skillet and cook until no longer pink on the
inside and golden brown on the outside, about 8-10 mins per side. Serves: 4
TUNA NOODLE SUPREME
4½ cups wide egg noodles, uncooked (6oz)
12½ oz can tuna, drained and flaked
1 cup sour cream (can use light)
1 cup mayo (can use light)
½ cup grated parmesan
½ cup milk
1 tsp Dijon mustard
2 cups small fresh broccoli florets
⅓ cup red peppers, chopped
¼ cup green onions, sliced
Preheat oven to 350*
Cook pasta as on pkg, drain. Meanwhile in large pot stir together sour cream, mayo,
parmesan, milk and mustard; salt and pepper to taste. Add hot pasta, tuna, broccoli, red
peppers, and onions; stir until evenly blended. Place mixture in 2-quart baking dish.
Cover and bake 40-45 mins or until hot and bubbly. Servings: about 6
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OLIVE GARDEN EGGPLANT PARMIGIANA
1 large eggplant, peeled, and cut into ¼” thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16oz) jar meat-flavored sauce
¼ cup grape jelly
1 (14oz) can sliced-style stewed tomatoes
8 slices mozzarella cheese
Preheat oven to 375*
Moisten eggplant slices and coat lightly in flour and dust with salt. Brown slices in hot
oil. When fork tender and golden brown transfer to a jelly roll pan. Cover loosely with
foil and bake for about 20 mins or until tender. You should have about 8 slices of
eggplant. In a saucepan, combine sauce, jelly and tomatoes that have been broken up with
a fork. Heat on medium until hot, but do not boil. Make sure the jelly is melted.
Arrange 2 eggplant slices on each plate. Cover each with 2 slices of mozzarella. Ladle
sauce over all, not to cover completely. Place plates in oven to melt the cheese, and serve
right away.
Yields 4 servings.
CHEESY CHICKEN SURPRISE
From: Debbie Abbott
4-6 boneless skinless breasts
4-6 pieces Swiss cheese (or any other white cheese you like)
¾ cup white wine (or low sodium chicken broth)
1 can (10½oz) can Cream of Broccoli soup (or mushroom, celery, etc.- can use healthy)
1 6oz box Stove Top Stuffing for Chicken (equal to 3 cups)
1 stick butter or margarine, melted
Preheat oven to 350*
Place chicken in a 13x9” baking dish and top each breast with a slice of cheese. Mix the
wine and soup and pour evenly over the chicken. Toss stuffing mix with the enclosed
spice packet (most of them are pre-mixed now) and pour butter over the stuffing to
moisten (can use more or less butter if desired). Top the chicken with the stuffing mix.
Bake for 45 mins.
GRAM’S CHICKEN POT PIE UPDATED
2 tbsp Kraft Zesty Italian dressing
1 lb boneless skinless chicken breasts, cut into bite size pieces
2 cups frozen mixed veggies
1 can condensed Cream of Chicken soup
¼ lb (4oz) Velveeta cheese, cut up
1 sheet frozen puff pastry (½ of a 17.3oz pkg), thawed
1 egg, lightly beaten
Preheat oven to 400*
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Heat dressing in a large skillet. Add chicken; cook and stir 5 mins or until cooked
through. Stir in veggies, soup and cheese; spoon into a 9” square baking dish. Unfold
pastry sheet; place over top; fold under edges of pastry and press onto top of dish to seal.
Brush top of pastry with egg. Cut several slits in top of crust. Place on baking sheet and
bake 30 mins or until deep golden brown. Let stand 5 mins and serve. Makes: 6 servings
HEATHER’S CONNECTICUT BEEF SUPPER
2 lbs beef stew meat
Salt & Pepper to taste for seasoning the meat
2 large onions, diced
2 tbsp olive oil
1 jar (4½ oz) whole mushrooms
4 med potatoes, pared, thinly sliced
1 can Cream of Mushroom soup
¾ cup milk
¾ cup sour cream
1 tsp salt
¼ tsp pepper
2 cups shredded cheddar cheese
Cracker crumbs or fine dry breadcrumbs (optional)
Preheat oven to 350*
Cut meat into 1” cubes and season with salt & pepper. Cook and stir meat and onion in
olive oil in a large skillet over med heat until meat is brown and onions are tender; drain.
Drain mushrooms, reserving liquid. Add enough water to liquid to make 1 cup. Stir
mushrooms and liquid into meat. Heat to boiling; reduce heat and cover. Simmer 2 hours.
Pour meat mixture into 9x13” baking dish. Arrange potatoes over meat. Mix soup, milk,
sour cream, salt and pepper; pour over potatoes. Sprinkle with cheese. Bake uncovered
for 1 hour. Sprinkle with crumbs; bake uncovered until potatoes are tender and crumbs
are brown, 20-30 mins more.
CHICKEN SUPREME
1 cup finely cut celery
1 cup frozen peas
1 med onion, chopped
2 cups diced, cooked chicken
7oz pkg Creamettes, uncooked
½ lb Velveeta cheese, cubed
2 cans Cream of Mushroom soup
1 pint chicken stock (I use chicken bouillon cubes)
Preheat oven to 350*
Layer ingreds in 4-quart greased casserole. Cover and bake for 1 hour. Remove cover last
10 mins. Stir when ready to serve.
NOTE: also good with ham substituted for chicken.
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SHRIMP TETRAZZINI
8oz uncooked linguine
3 tbsp butter or margarine
3 tbsp flour
½ tsp lemon-pepper seasoning
14oz can chicken broth
½ cup half-and-half
2 tbsp dry sherry, if desired
1½ cups frozen cooked deveined peeled med shrimp thawed, tail shells removed
1 cup frozen sweet peas, thawed
Topping:
2 tbsp butter or margarine, melted
⅓ cup plain breadcrumbs
2 tbsp shredded fresh parmesan cheese
Preheat oven to 350*
Spray 13x9 glass baking dish with cooking spray. Cook linguine as on pkg. Meanwhile,
in 2-quart saucepan melt butter over med heat. Stir in flour and lemon-pepper. Stir in
broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
Drain pasta, place in dish. Pour sauce over pasta; toss to mix. In small bowl, mix the
butter and crumbs for topping; sprinkle over top. Sprinkle parmesan over top. Bake about
30 mins or until mixture is hot and topping is golden brown.
CREAMY SEAFOOD PASTA
16oz uncooked fettuccine
1 can (18.5oz) Progresso Traditional New England Clam Chowder
1 cup milk
½ cup parmesan cheese
2 cloves garlic, minced (can use pre-minced from a jar)
2 tbsp olive oil
1½ lb uncooked peeled deveined large shrimp
8oz pkg fresh mushrooms, sliced (3 cups)
4 med green onions, chopped (¼ cup)
¼ to ½ tsp crushed red pepper flakes
½ cup chopped fresh parsley
Salt and pepper to taste
½ cup shredded parmesan cheese + more to sprinkle on top
In a large pot, cook pasta as on pkg. Drain well; return to pot and cover to keep warm.
Meanwhile, in blender place chowder, milk, parmesan and garlic; blend on med speed
until mixture is smooth, set aside. In a 12” skillet or wok, heat oil over med-high heat
until hot. Add shrimp, mushrooms and onions; cook about 5 mins, stirring frequently
until shrimp turns pink. Stir in pepper flakes and soup mixture; cook until thoroughly
heated. Stir in parsley. Add salt and pepper to taste. Pour over pasta in the pot; toss gently
to coat. Top each serving with some parmesan.
Makes: 8 servings
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FRENCH ONION BEEF (IN CROCKPOT)
1 ¼ lb boneless beef round steak (½-¾” thick)
1 pkg (8oz) sliced fresh mushrooms (3 cups)
1 large onion, sliced, separated into rings
1 can (10¾ oz) condensed French Onion soup
1 pkg (6oz) 10-minute herb stuffing mix
¼ cup butter or margarine, melted
1 cup shredded mozzarella cheese
Cut beef into 6 serving-sized pieces. Layer half of each; beef, mushrooms, and onion in a
3½-4 quart crockpot; repeat layers. Pour soup over top. Cover; cook on low for 8-10
hours or until beef is tender and no longer pink. Before serving, in med bowl, mix
stuffing mix, melted butter and ½ cup liquid from crockpot; toss to mix. Place stuffing on
top of contents in crockpot. Increase heat to high. Cover; cook 10 mins longer or until
stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted before serving.
SHORTCUT CHICKEN MANICOTTI
1 can condensed Cream of Chicken soup
1½ cups water
¼ lb Velveeta cheese, cubed
2 cups frozen broccoli florets
12 manicotti noodles, uncooked
1 lb boneless skinless chicken breasts, cut into ½” strips
¼ cup grated parmesan cheese
Preheat oven to 400*
Mix soup, water and Velveeta in microwaveable bowl. Microwave on high for 3 mins or
until cheese is melted and mixture is well blended, stirring after 2 mins. Pour ⅓ of the
mixture onto bottom of 13x9 baking dish and set aside. Add broccoli to remaining soup
mixture. Stuff noodles with chicken; place in baking dish. Cover completely with
remaining soup mixture. Sprinkle with Parmesan. Cover with foil and bake 45-50 mins or
until pasta is tender and chicken is cooked through. Makes: 4 (3 noodle) servings
HOMEMADE WHITE CASTLES
From: Melissa Rakers
1 lb hamburger (I used 2 lbs)
1 lb Velveeta, cubed (half a large box)
1 can Cream of Mushroom soup
1 packet Onion Soup mix
Hamburger or dollar buns
Brown hamburger. Add remaining ingreds to hamburger. Mix well and reduce heat to
low. Keep stirring occasionally until all the cheese melts. Serve warm on buns.
NOTE: for an added touch of White Castle authenticity taste, I tried to achieve that soggy
bottom bun effect. I made a separate pot using a second Onion Soup mix. However, I
used the amount of water called for on pkg (next time I’ll try using less water, they got a
little too soggy) and right before serving I barely dipped the bottom bun into the soup
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mix. Don’t get me wrong, they tasted really good, just messy! (From: Mare…I would
suggest putting a small amt on each bottom bun with a spoon, instead of dipping, so you
can control the amt. It might help make them less messy.)
TACO SOUP # 2
From: Nancy Bolin
1 lb ground chuck
1 onion, chopped
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans stewed tomatoes (1 being Mexican)
1 can corn
1 can pinto or white navy beans
1 can hot chili beans
Brown meat and onion. Add remaining ingreds. Put in crockpot or simmer on stove 1
hour.
SPICY CHICKEN CHILI
1 lb boneless skinless chicken breast, cut into ¾” pieces
14½ oz can salsa-style chunky tomatoes, undrained
15oz can spicy chili beans in sauce
½ cup shredded cheddar cheese (or to taste)
Spray a 12” nonstick skillet with cooking spray; heat over med-high heat. Cook chicken
in skillet for 3-5 mins, stirring frequently, until light brown. Stir in tomatoes and beans,
reduce heat to med-low. Cook uncovered 8-10 mins, stirring frequently, until chicken is
no longer pink in the center. Sprinkle each serving with cheese. Makes: 4 servings
WENDY’S CHILI
(this was good, but not very spicy)
2 tbsp vegetable oil
1½-2 lbs ground chuck
10oz can French Onion Soup
1 tbsp chili powder
21oz can red kidney beans, undrained
8oz can tomato sauce
6oz can tomato paste
2 tsp ground cumin
½ tsp pepper
3 drops Tabasco sauce
In large pot over med-high heat brown meat in oil, breaking it up, drain if needed; set
aside. Puree soup in a blender and pour over the meat. Stir in remaining ingreds. Simmer
over low heat, stirring occasionally for at least 30 mins.
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ZIPPY DOODAH CHILI (CROCKPOT)
1 lb hot Italian sausage, removed from casings
1 lb lean ground beef
8oz yellow onions, chopped
1¾ oz chili seasoning mix
16oz can kidney beans, drained
14oz can diced tomatoes
6oz can tomato paste
15oz can chicken broth
Crumble sausage and ground beef into skillet; add onions. Over med-high heat, partially
cook meat mixture. Place cooked meat mixture into crockpot. Add remaining ingreds;
cover and cook on low for 8 hours or high for 4 hours.
GOLDEN CORNBREAD WITH HONEY BUTTER
2 eggs, slightly beaten
1 cup milk
¼ cup vegetable oil or melted shortening
1½ cups yellow cornmeal
1 cup flour
¼ cup sugar
2¼ tsp baking powder
¾ tsp salt
Honey Butter:
½ cup butter, softened
¼ cup honey
Preheat oven to 450*
Grease or spray 8-9” square pan. In large bowl, mix all ingreds. Pour into pan. Bake 2025 mins or until toothpick comes out clean when inserted in center. To make Honey
Butter, mix butter and honey with electric mixer on high until fluffy.
DIPPED CREAM CHEESE STRAWBERRIES
1 pkg (1 lb) fresh strawberries (do not take off leaves)
6oz cream cheese, softened
24 vanilla wafer cookies, finely crushed to make ¾ cup
3 tbsp powdered sugar
1 tsp grated orange peel
12oz bag semi-sweet chocolate chips (2 cups)
2oz bittersweet baking chocolate, chopped
½ cup white vanilla baking chips
1 tsp vegetable oil
Rinse berries; pat dry with paper towels. Line cookie sheets with waxed paper. In med
bowl, beat cheese, crumbs, powdered sugar and orange peel with electric mixer on med
speed until mixed. Press about 1 rounded tablespoon of the mixture over bottom half of
each berry, molding it to fit the berry. Place on cookie sheet. Refrigerate 30 mins.
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In 1-quart saucepan, melt chocolate chips and bittersweet chocolate over low heat,
stirring frequently. Holding berry by leaves, dip each one into chocolate, covering the
cheese mixture. Place on cookie sheet refrigerate about 30 mins or until chocolate is
completely set. In small microwaveable bowl, microwave vanilla chips and oil,
uncovered on high for 1 min, stirring every 30 seconds until melted. (if not melted after 1
min, use 15 second intervals until melted). Drizzle over the chocolate on the berries.
Place each one in a paper baking cup. Store in tightly covered container in fridge, they
keep no longer than 24 hours!
NOTE: I prefer the long stem strawberries.
DING DONG CAKE
10 Ding Dong Chocolate Snack Cakes
2 (8oz) pkgs cream cheese
2 (2oz) pkgs instant vanilla pudding
4 cups milk
9oz container Cool Whip
Crumble the Ding Dongs on the bottom of a 9x13” pan. Beat the cream cheese, pudding
and milk together. Pour pudding mixture over the crumbled Ding Dongs. Top with Cool
Whip. Keep refrigerated.
LEMON FROSTED LEMON CAKE
1 cup unsalted butter, room temp
1 cup sugar
4 large eggs
1 tsp pure vanilla
Zest of 1 large lemon
2 cups flour
2 tsp baking powder
¼ tsp salt
¼ cup fresh lemon juice
Icing:
1 cup powdered sugar, sifted
2 tbsp fresh lemon juice
Preheat oven to 350*
Place rack in center of oven. Butter or spray with cooking spray a 9” springform pan and
then line bottom with parchment paper. Set aside.
In bowl, with electric mixer, cream butter and sugar until light and fluffy and pale in
color (about 3 mins). Add the eggs, one at a time, mixing well after each addition. Beat in
the vanilla and lemon zest. Sift together the flour, baking powder and salt; then add to the
batter along with the lemon juice. Mix only until blended. Pour the batter into prepared
pan. Bake about 45 mins, or until toothpick inserted in the center comes out clean. Place
on wire rack to cool, then gently remove sides of pan. For the icing, combine the sugar
and lemon juice. (It should be thicker than a glaze, but still thin enough that it will just
run over the sides of the cake. If not the right consistency add more lemon juice or
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powdered sugar as needed.) Frost top of cake allowing the icing to drip down the sides.
Let the icing dry before covering and storing.
NOTE: the cake will keep for several days in an airtight container.
PEACH NUT BREAD
30oz can peaches
5 cups flour
2 tbsp baking powder
1 tsp salt
½ tsp nutmeg
1 tsp apple pie spice
2 tsp cinnamon
½ cup butter
1 cup sugar
3 large eggs
1 cup pecans, chopped (or walnuts)
Preheat oven to 350*
Drain peaches and reserve 1¼ cup liquid. Dice peaches and set aside. Sift the dry ingreds.
Cream the butter, sugar and eggs. Add the dry ingreds alternately with the reserved peach
liquid. Stir until batter is well blended. Stir nuts and peaches into batter. Turn into 2 well
greased glass loaf pans. Bake for about 1 hour or until loaves test done.
OLIVE GARDEN LEMON CREAM CAKE
1¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup white sugar
½ cup vegetable oil
6 egg yolks
¾ cup water
1 tablespoon lemon zest
6 egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 cup heavy whipping cream
2½ cups lemon pie filling
8 slices lemon
Preheat oven to 350*
In a large bowl, combine flour, baking powder, salt, and ½ cup sugar. Add oil, egg yolks,
water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg
whites and cream of tartar until peaks form. Slowly add ¾ cup sugar, and beat until stiff
peaks form. Fold ⅓ of the whites into the batter, then quickly fold in remaining whites
until no streaks remain. Turn batter into ungreased 10” tube pan. Bake for 60 mins or
until a toothpick inserted in the center comes out clean. Invert cake and cool completely
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in pan. When cool, loosen edges to remove cake from the pan. To make filling, beat
cream to stiff peaks. Fold in lemon filling. Chill until stiff. To assemble cake: Slice cake
horizontally into 3 equal layers. Fill layers with ⅓ cup of filling. Spread remaining filling
on top layer. Decorate with lemon slices.
CHERRY PECAN BREAD
2 cups flour
1 tsp baking soda
½ tsp salt
¾ cup sugar
½ cup butter
2 eggs
1 tsp vanilla
1 cup buttermilk
1 cup chopped pecans
1 jar (about 10oz) cherries, drained and cut in half
Preheat oven to 350*
In a med bowl, thoroughly stir together the flour, soda, and salt; set aside. In a large bowl
cream together sugar, butter, eggs and vanilla until light and fluffy. Add flour mixture
alternately with buttermilk to the creamed mixture. Beat just until blended after each
addition. Fold in cherries and nuts. Turn batter into a greased 9x5” loaf pan. Bake 55-60
mins.
MACAROON BROWNIES
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
½ cup baking cocoa
½ tsp cream of tartar
½ cups chopped walnuts
Macaroon Filling:
1 pkg (14oz) flaked coconut
14oz can sweetened condensed milk
2 tsp vanilla
Frosting:
¾ cup sugar
¼ cup milk
2 tbsp butter
1 cup miniature marshmallows
6oz semisweet chocolate chips
1 tsp vanilla
Preheat oven to 350*
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In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and
vanilla; mix well. Combine flour, cocoa and cream of tartar; gradually add to creamed
mixture. Stir in nuts. Spread half into a greased 13x9” baking pan. For filling combine the
coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the
remaining batter. Bake for 40-45 mins or until toothpick comes out clean. Cool on wire
rack. For frosting combine the sugar, milk and butter in a saucepan; cook and stir until
sugar is dissolved. Add the marshmallows and chips; cook and stir until melted. Remove
from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25
mins. Spread over cooled brownies. Cut into bars.
Yield: 4 dozen
LOW FAT PB&J MINI MUFFINS
Nonstick cooking spray
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large egg whites
6oz fat-free vanilla yogurt
1 cup packed brown sugar
3 tbsp creamy peanut butter
2 tbsp grape jelly
Preheat oven to 400*
Spray a 12-cup mini-muffin pan with cooking spray. In med bowl combine flour, baking
powder, baking soda and salt. In small bowl with whisk, mix egg whites, yogurt, sugar
and peanut butter until smooth. Pour peanut butter mixture into flour mixture; whisk just
until blended. Set 1 cup of batter aside. Divide remaining batter evenly between muffin
cups. Spoon a level teaspoon of jelly over batter; top jelly with reserved cup of batter.
Bake muffins 11-12 mins or until toothpick inserted in center comes out clean.
Immediately transfer muffins to wire rack to cool completely.
CARAMEL CASHEW BROWNIES
18 caramels
⅓ cup butter
2 tbsp milk
¾ cup sugar
2 eggs
½ tsp vanilla
1 cup flour
½ tsp baking powder
¼ tsp salt
1 cup chopped salted cashews
Preheat oven to 350*
In a saucepan, cook and stir the caramels, butter and milk over low heat until the
caramels are melted and the mixture is smooth. Remove from heat; stir in sugar.
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Combine eggs and vanilla; stir into caramel mixture. Combine the flour, baking powder
and salt; stir into caramel mixture until blended. Fold in cashews. Transfer to a greased
9” square baking pan. Bake for 24-28 mins or until toothpick inserted near center comes
out clean. Cool on wire rack.
Yield: about 25 brownies
STRAWBERRY JAM BREAD
3 cups flour
1 tsp salt
¾ tsp Cream of Tartar
½ tsp baking soda
1½ cups sugar
1 cup butter or margarine, softened
1 tsp vanilla
¼ tsp lemon juice
4 eggs
1 cup strawberry jam
½ cup buttermilk
1 cup nuts, chopped (pecans or walnuts)
Preheat oven to 350*
Combine sugar, butter, vanilla and lemon juice in a large mixing bowl; cream until light
and fluffy. Add eggs, one at a time, beating well after each addition. Stir together jam and
buttermilk; add to creamed mixture alternately with dry ingreds, mixing just until
blended. Stir in nuts. Spoon batter into 2 greased 9x5x3” loaf pans. Bake for 55 mins or
until bread tests done. Cool 15 mins; remove from pans onto cooling racks.
COUNTRY FAIR FUNNEL CAKES
2 eggs, lightly beaten
1½ cup milk
¼ cup packed brown sugar
2 cup flour
1½ tsp baking powder
¼ tsp salt
Oil for deep-frying
Powdered sugar, for dusting
In a bowl, combine the eggs, milk, and brown sugar. Combine flour, baking powder, and
salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to
375*. Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into funnel.
Holding the funnel several inches above the skillet, release finger and move the funnel in
a spiral motion until all of the batter is released. Fry for 2 mins on each side or until
golden brown. Drain on paper towels. Repeat with remaining batter. Dust with powdered
sugar; serve warm.
Serves: 4-6
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APPLE DANISH CHEESECAKE
(Phoebe made this, it was really good!)
1 cup flour
½ cup ground almonds
¼ cup sugar
½ cup cold butter
¼ tsp almond extract
Filling:
8oz pkg cream cheese, softened
¼ cup sugar
¼ tsp cream of tartar
1 egg
Topping:
⅓ cup packed brown sugar
1 tbsp flour
1 tsp ground cinnamon
4 cups thinly sliced peeled tart apples
⅓ cup slivered almonds
Preheat oven to 350*
In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add
extract. Shape dough into a ball; place between 2 pieces of waxed paper. Roll out into a
10” circle. Transfer to a greased 9” springform pan; gently press dough against the
bottom and up the sides of the pan. Refrigerate for 30 mins.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. add egg;
beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour
and cinnamon. Add apples and stir until coated. Spoon apples over the filling. Sprinkle
with almonds. Bake for 40-45 mins or until golden brown. Cool on a wire rack for 10
mins. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate
overnight. Remove sides of pan.
CHERRY CHEESE “DESSERT” PIZZA
1 cup flour
⅛ tsp baking powder
¼ cup cold butter
2 tbsp shortening
3-4 tbsp water
1 pkg (8oz) cream cheese, softened
½ cup sugar
2 eggs
1 tsp vanilla
⅓ cup chopped pecans
Topping:
2½ cups fresh or frozen pitted tart cherries or 15oz can tart cherries
⅓ cup sugar
2 tbsp cornstarch
1 tbsp butter
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⅛ tsp almond extract
⅛ tsp red food coloring
Whipped cream, optional
Preheat oven to 350*
In a large bowl, combine flour and baking powder; cut in butter and shortening until
mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough
forms a ball. Roll out into a 14” circle. Place on an ungreased 12” pizza pan. Flute edges
to form a rim; prick bottom with a fork and bake for 15 mins. In a large mixing bowl beat
cream cheese and sugar until smooth. beat in eggs and vanilla. Stir in nuts. Spread over
crust. Bake 10 mins longer. Cool. Drain cherries reserving ⅓ cup juice. Set cherries and
juice aside. In a large saucepan, combine sugar and cornstarch; stir in reserved juice until
smooth. Add cherries. Cook and stir over med heat until mixture comes to a boil. Cook
and stir 2 mins longer. Remove from heat; stir in butter, extract and food coloring. Cool
to room temp; spread over top. Place dollops of whipped cream around edge if desired.
WHITE CHOCOLATE DELIGHTS
16oz white chocolate
1½ cups pretzel sticks
1½ cups dry roasted peanuts
Melt chocolate in a double broiler. Chop up pretzels and nuts. Mix with melted chocolate
and drop rounded teaspoonfuls on waxed paper. Cool.
BANANA BREAD
From: Amy Borer
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp allspice
½ cup Margarine
¾ cup Sugar
2 eggs
4 medium bananas (mashed)
Preheat oven to 350*
Grease 9x5" loaf pan. Sift flour, baking powder, baking soda, salt, ginger, allspice and
nutmeg together in a bowl. Stir until combined and set aside. Beat butter in large mixing
bowl until soft and creamy, then beat in sugar until light and fluffy. Add eggs and beat
until thoroughly blended. Beat in flour mixture alternately with bananas until mixture is
well blended. Pour into prepared pan. Bake for 1 hour. Cool for ten minutes.
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PEGGY'S SPECIAL CHRISTMAS DAY DESSERT
From: Susan Koharski
(Remember to check cake mix and mousse pkgs for other ingreds needed)
1 (2 layer) package chocolate cake mix
½ cup Kahlua
4 pkgs. chocolate mousse mix
8 Skor candy bars crushed
32oz whipped topping (cool whip)
1 (14oz) milk chocolate candy bar
Preheat oven to 350*
Prepare cake mix. Pour into 3 greased 8” floured pans. Bake for 30 mins. Cool slightly.
Pierce cake with fork. Drizzle Kahlua over layers. Prepare chocolate mousse in large
bowl using package directions. Break cake layers into pieces. Layer cake pieces, mousse,
crushed candy bar and whipped topping ⅓ at a time in a large glass serving bowl. Shave
milk chocolate candy over top. Keep in fridge.
Serves: 12-24
BUTTERFINGER CRUMB DESSERT
¼ cup butter, softened
2 cups powdered sugar
4 egg yolks
2 tsp vanilla
1 pint whipping cream
1 angel food cake, broken into pieces
4 Butterfinger candy bars, crushed
Make a day before serving.
In a med bowl, combine butter, sugar, yolks, and vanilla; beat well. Whip cream and fold
into butter mixture. Place half the cake pieces in the bottom of a 13x9” glass pan. Pour
half of the whipped cream mixture over the cake pieces. Sprinkle with half of the
Butterfingers and press down with a spoon. Repeat layers ending with a layer of candy.
Chill overnight.
Serves: 10-12
ROLO COOKIES
2¼ cup flour
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 tsp vanilla
2 eggs
9oz pkg Rolo candy
1 cup chopped nuts
1 tbsp sugar for topping
Preheat oven to 350*
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Beat sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour
and baking soda; blend well. Chill dough in fridge for at least 3 hours. Roll 1 tablespoon
of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely.
Flatten bottom of cookie into palm of hand. Press other side into mixture of nuts mixed
with sugar. Place cookies, nut side up on ungreased cookie sheet. Bake for 9 mins.
APPLE CHERRY BREAD
6 tbsp butter
⅔ cup sugar
2 eggs
1 cup applesauce
2 tbsp milk
1 tsp grated lemon peel
2 cup flour, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup walnuts, chopped (or pecans)
¼ cup maraschino cherries, chopped
Preheat oven to 350*
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating after each addition.
Add lemon peel. Combine applesauce and milk. Sift together flour, baking powder,
baking soda and salt; add alternately with applesauce mixture to creamed mixture. stir in
nuts and cherries. Pour into greased 8½x4½x2¾” loaf pan. Bake for about 55 mins or
until done. Remove from pan and cool completely.
CANDY BAR FUDGE
½ cup butter or margarine
⅓ cup unsweetened baking cocoa
¼ cup firmly packed brown sugar
¼ cup milk
3½ cups powdered sugar
1 tsp vanilla
30 caramels, unwrapped
1 tsp water
2 cups salted peanuts
½ cup semisweet chocolate chips
½ cup milk chocolate chips
In a microwaveable bowl, combine butter, cocoa, brown sugar and milk. Microwave until
mixture boils, about 3 mins. Stir in powdered sugar and vanilla. Pour into greased 8”
square baking pan. In another microwaveable bowl, heat caramels and water for 2 mins,
or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips
for 1 min or until melted; spread over caramel layer. Chill until firm.
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BANANA NUT BREAD
(Really Good!!)
From: Phoebe An
2½ cups white sugar
1 cup shortening
3 eggs
1½ cups mashed bananas
3 cups all-purpose flour
1¼ cups buttermilk
1½ tsp baking soda
1½ tsp baking powder
1 tsp vanilla extract
½ cup chopped walnuts
Preheat oven to 350*
Cream together shortening and sugar. Add eggs one at a time, beating well after each
addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda.
Stir in nuts if desired. Pour batter into two greased 9x5 inch pans. Bake for 50 to 60 mins
in the preheated oven, or until a toothpick inserted into the center of the loaf comes out
clean.
ORANGE CITRUS BARS
Crust:
2 cups flour
½ cup powdered sugar
1 cup cold butter, cubed
Filling:
2 cups sugar
4 large eggs
⅓ cup orange juice
¼ cup flour
½ tsp baking powder
1 orange, zested
Orange Citrus Glaze:
4 cups powdered sugar
½ cup orange juice
½ orange, zested
Preheat oven to 325*
Crust: In a large bowl, combine flour and powdered sugar. Cut in butter with pastry
blender until mixture is crumbly. Press evenly into bottom of a 13x9 baking pan. Bake 20
mins, or until lightly browned.
Filling: In a med bowl, whisk together sugar, eggs, and juice until well mixed. Add flour
and baking powder, stirring to combine. Sprinkle in some orange zest. Pour filling into
hot baked crust, and bake 25 mins more, or until set. Cool the bars.
Glaze: Mix powdered sugar and orange juice together, so that it makes a nice creamy
glaze consistency. Add orange zest. When mixed well, pour over the bars.
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MAPLE CINNAMON PECAN PULL-APARTS (major hit here, not healthy, but good!)
½ cup chopped pecans
⅓ cup packed brown sugar
2 tbsp butter or margarine, melted
¼ cup sour cream
1 tsp maple flavoring (can use vanilla, but maple adds great flavor!)
1 can (17.5oz) Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing
Preheat oven to 350*
Spray a 8x4” loaf pan with cooking spray. In large bowl, mix all the ingreds except the
rolls and icing. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters;
add to the pecan mixture, tossing gently to coat. Spoon roll mixture into pan. Bake 45-50
mins or until deep golden brown. Cool 10 mins. Turn upside down onto serving plate.
Spread with icing. Serve warm.
KENTUCKY CHOCOLATE NUT TARTLETS
Pastry:
1 cup flour
1½ tbsp sugar
½ tsp salt
⅛ tsp baking powder
2 tbsp vegetable shortening
4-5 tbsp ice water
Cooking spray
Filling:
3 tbsp semisweet chocolate chips
3 tbsp chopped pecans, toasted
2½ tbsp sugar
3½ tbsp light colored corn syrup
1 tbsp egg substitute
1 tbsp bourbon
1 tsp flour
½ tsp vanilla
Dash of salt
2 tsp bourbon for top (optional)
Preheat oven to 375*
To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, salt and baking powder in a food processor; pulse 3 times. Add
shortening; pulse 4-5 times or just until combined. Place flour mixture in a bowl.
Gradually sprinkle with ice water over the flour mixture; toss until moistened. Turn
dough out onto a lightly floured surface, and gently knead 3-4 times. Press mixture into a
4” disk, place between 2 sheets of plastic wrap; chill 30 mins.
Roll dough into an 11” circle; remove plastic wrap. Cut dough into 18 circles using a
2½”cutter. (re-roll any of the remaining dough pieces). Fit the dough into mini nonstick
muffin cups coated with cooking spray. Gently press dough into bottom and up sides of
the cups. To prepare filling, divide chocolate chips and pecans evenly among muffin
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cups. Combine sugar and next 6 ingreds in a small bowl; stir well with a whisk. Divide
this mixture evenly among cups. Bake for 15 mins or until pastry is lightly browned and
the filling is set. Run a knife around each tartlet; remove from pan. Lightly brush tartlet
tops with the 2 tsp bourbon if desired. Cool completely. Makes: 1½ dozen
PEACH CHEESECAKE
Crust:
1 cup graham cracker crumbs
¼ cup sugar
1 tbsp butter, melted
Filling:
2 eggs
12oz cream cheese, softened
1 cup sugar
½ tsp vanilla
¼ cup peach jam + 1 cup
Preheat oven to 350*
In a med bowl, combine crust ingreds; mix well. Place in bottom and sides of an 8”
springform pan. Make sure to press against bottom and sides. Set aside.
Prepare filling by beating cheese and eggs together. Add sugar and vanilla, continue
beating until well blended. Add ¼ cup peach jam and mix just until blended. Pour
mixture into prepared crust and bake for 35-40 mins. Remove from oven and let cool for
10 mins. Top with remaining peach jam. Cool to room temp and then refrigerate
overnight.
CHOCOLATE & PEANUT BUTTER CHEESECAKE BARS
2½ cups graham cracker crumbs
¾ cup butter, melted (1½ sticks)
¾ cup sugar, divided
1⅔ cups (10oz) Nestle Toll House Swirled milk chocolate & Peanut Butter morsels
2 pkgs (8oz each) cream cheese, softened
¼ cup flour
1 tbsp vanilla
4 large eggs
Preheat oven to 325*
Combine crumbs, butter and ¼ cup sugar in med bowl. Remove 1 cup mixture and
reserve for topping. Press remaining mixture onto bottom of ungreased 13x9 pan.
Sprinkle ¾ cups of the morsels over crust. Beat cream cheese, remaining sugar, flour and
vanilla in large mixer bowl until smooth. add eggs, one at a time, beating until smooth.
pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining
morsels. Bake for 25-30 mins or until set. Cool completely in pan on wire rack.
Refrigerate until firm. Cut into bars. Store in fridge.
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CHERRY CRUNCH
1 cup rolled oats
1 cup flour
¾ cup brown sugar
½ tsp ground cinnamon
½ cup butter
21oz can cherry pie filling
Preheat oven to 375*
In a med bowl, mix the oats, flour, brown sugar, and cinnamon. Cut in butter until it
resembles coarse crumbs. Sprinkle half of the crumbs into bottom of a 9” square baking
dish. Cover with pie filling. Sprinkle remaining crumbs over top. Bake 40 mins or until
topping is golden brown. Serve warm. Great with ice cream!!
STRAWBERRY LASAGNA
16oz cream cheese, softened
2 (3oz) pkgs vanilla instant pudding mix
½ cup powdered sugar
1 cup milk
8 cups mashed strawberries
¼ cup Kirsch
1 cup sugar
2 loaves pound cake
1 cup whipping cream
Beat the cream cheese, pudding mixes, powdered sugar and milk in a mixer bowl at high
speed until smooth. Combine the strawberries, Kirsch and sugar in a med bowl, mixing
well. Remove 1 cup of the strawberry mixture. Puree in a food processor (or blender) and
reserve in fridge until it’s time to serve the dessert. Slice the cake into ½” slices. Line a
9x13” dish with one layer of cake slices. On top layer ⅓ of the cream cheese mix, then ⅓
of the strawberry mixture, then half of the remaining cake. Repeat layers, ending with
strawberry mixture. Swirl top with a knife. Chill for 4-8 hours.
Whip the whipping cream in small mixer bowl until stiff peaks form. Cut dessert into 3”
squares. Top each with reserved strawberry puree and whipped cream.
PAPAYA BELLINI
1 bottle (32oz) papaya nectar or juice, chilled
2 bottles (750ml each) brut champagne, chilled
Pour about ¼ cup nectar into champagne flute; top with champagne. Makes: 12-14
RUBY TUESDAY’S KILLER COOL AIDE
1 jigger Southern Comfort
1 jigger Amaretto
Cranberry juice
Fill a highball glass with ice, add Southern Comfort and Amaretto. Fill to top with juice.
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MILKY WAY MALT
2½ cups vanilla bean ice cream
⅓ cup whole milk
1 tbsp malted milk powder
1 tbsp milk chocolate chips
1 tbsp caramel sauce + additional for drizzling
Chocolate syrup for drizzling
Malted milk balls, coarsely crushed
Place 2 (8oz) glasses in freezer to chill. Combine first 5 ingreds and 1 tbsp caramel in
blender; process on high speed until thick and smooth, about 30 seconds. Drizzle
chocolate and caramel into both glasses; split mixture between glasses. Top with malted
milk balls.
SIMPLE SYRUP FOR COCKTAILS
Mainly used in making mixed drinks.
1 cup sugar
1 cup water
In a med saucepan combine ingreds. Bring to a boil, stirring until sugar is dissolved.
Allow to cool. Keep leftovers in fridge.
NOTE: always use 1 part sugar to 1 part water, but can make it in any amount.
WHITE PEACH SUMMER BELLINI
2 med size very ripe unpeeled white peaches, halved, pitted
2 tbsp lemon juice (or more if preferred)
2 tbsp Simple Syrup (or more if preferred)
1 (750ml) bottle chilled Prosecco wine
Puree peaches, lemon juice and syrup in blender. Taste; add more syrup or lemon juice if
desired. Pour 2 tbsp puree into each of 6 champagne flutes; fill with Prosecco.
AMARETTO MARGARITAS
¾ cup sugar
¾ cup water
1½ cups fresh lime juice (about 9 limes)
1 cup tequila
¾ cup orange juice
½ cup amaretto (almond-flavored liqueur)
8 lime slices
Combine sugar and water in small saucepan; bring to a boil. Reduce heat; simmer 5 mins
or until sugar dissolves. Remove from heat; cool completely. Stir in lime juice. Combine
sugar water, tequila, orange juice and amaretto in a pitcher. Serve over ice. Garnish with
lime slices.
Yield: 8 servings
NOTE: highly recommend “1800 Reposado” (about $24) it is rested in oak, the citrus
zest and butterscotch flavor complement the amaretto extremely well.
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BACARDI MOJITO
1 part Bacardi Superior
3 parts club soda
12 mint leaves
½ lime
1 lime wedge
1 tbsp sugar
Place mint leaves, sugar and juice from the lime in a glass and muddle well (smash with
back of spoon). Add Bacardi and top off with soda, stir well and garnish with lime
wedge.
BACARDI PEACH RED MOJITO
1 part Bacardi Peach Red Rum
3 parts club soda
12 mint leaves
½ peach
½ part sugar
Place mint leaves, sugar and peach in a glass. Crush well with back of spoon. Add rum,
top with club soda, stir well and garnish with a peach slice or mint sprig.
TWIG SLUSH
2 (6oz) cans frozen orange juice concentrate
2 (6oz) cans frozen lemonade concentrate
1 tbsp instant tea
½ cup sugar
3 cups bourbon, or more to taste
9 cups water
Combine all ingreds and mix well. Freeze at least 24 hours.
Serves: 10-12
INCOMMUNICADO
(From Jimmy Buffett’s restaurant..liquor brand names are suggested, but works with any)
¾ oz Conch Republic light rum
¾ oz Bols Triple Sec
¾ oz vodka
¾ oz gin
¾ oz Margaritaville gold tequila
¾ oz grenadine
1½ oz cranberry juice
1½ oz pineapple juice
1½ oz sweet-and-sour mix
Drop a handful of ice into a shaker and add all the ingreds. Shake well and pour drink
into a 16oz glass. Garnish with a lime wedge if desired. Makes: 1 drink
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HAVANAS AND BANANAS
(also from Jimmy Buffett’s place..liquor brand names are suggested, but works with any)
¾ oz Cruzan dark rum
¾ oz Bols Crème de Banana
1½ oz Bailey’s Irish Cream
4oz (½ cup) Pina Colada mix
2 cups ice
Combine all ingreds in a blender and blend on high speed until the ice is crushed and the
drink is slushy. Pour into a 16oz glass and garnish with an orange wedge if desired.
SLOE FUZZY SCREW
1oz vodka
¼ oz sloe gin
½ oz peach schnapps
3oz orange juice
Mix well. Serve over ice.
T.G.I. FRIDAY’S “ONE HOUR IN THE CANDY STORE”
3 Oreo cookies
¾ oz Chambord
¾ oz Crème de Noya
¾ oz Amaretto
6 stemmed maraschino cherries
2 scoops vanilla ice cream
½ scoop crushed ice
Blend everything until smooth. Enjoy!!!! (try to use brands suggested, pure heaven)
PEACHES ‘N CREAM MARTINI
1½ oz vanilla vodka
1oz peach schnapps
1oz peach puree (in blender mix 2 ripe peeled peaches and ¾ oz simple syrup)
1oz light cream
Combine all the ingreds in a cocktail shaker filled with ice. Shake moderately; strain into
a chilled martini glass.
NOTE: simple syrup recipe is under “Beverages” if you need it.