1
Set # 19
HARVEST APPLE SALSA WITH CINNAMON CHIPS
Cinnamon Chips:
2 tbsp sugar
1 tsp cinnamon
4 (8”) flour tortillas
Salsa:
2 med Granny Smith apples, chopped
1 med pear, chopped
½ chop chopped seedless red grapes
½ chopped celery
¼ cup chopped walnuts
1 tbsp brown sugar
3 tbsp orange juice
2 tsp grated orange peel
Preheat oven to 475*
For cinnamon chips, combine sugar and cinnamon in a bowl. Brush tortillas with water.
Sprinkle sugar mixture evenly over tortillas. Cut each tortilla into 8 wedges; arrange on
baking sheet. Bake 5-7 mins or until golden brown. Remove to wire rack to cool
completely. For salsa, combine all salsa ingreds in large bowl. Serve salsa with chips.
SAUSAGE WONTON CUPS
½ lb bulk Italian sausage
3 green onions, chopped
16 wonton wrappers
1 tbsp olive oil
1 cup shredded pepper Jack cheese
Preheat oven to 350*
In a small skillet, cook sausage over med heat until no longer pink; drain. Stir in onions;
set aside. Press wonton wrappers into greased miniature muffin cups; lightly brush with
oil. Bake for 6-7 mins or until golden brown. Spoon 1 rounded tablespoon of sausage
mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 mins longer or until
cheese is melted. Serve immediately.
BUTTERSCOTCH DIP
8oz pkg cream cheese, softened
¼ cup butterscotch ice cream topping
2 tbsp milk
1 tbsp packed brown sugar
1 tsp vanilla
Fruit: apples, pears, grapes, etc.
In med bowl combine all ingreds; mix until well blended. Cover; refrigerate until chilled
2-3 hours. Serve with fruit dippers.
Makes: 1¼ cups
2
BRIE PHYLLO CUPS
15 frozen miniature phyllo tart shells
3 tbsp crushed gingersnaps
6oz Brie, rind removed and cubed
¼ cup spreadable fruit of your choice
Preheat oven to325*
Place the shells on an ungreased baking sheet. Sprinkle about ½ tsp crumbs into each
shell; top with Brie and then fruit. Bake for 5 mins or until cheese is melted.
BITE-SIZE TACO TURNOVERS
½ pound ground beef
¼ cup taco sauce
2 teaspoons chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
10oz package refrigerated pizza dough
¼ cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water
Preheat oven to 425*
For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco
sauce, chili powder, onion powder, and garlic powder. Set aside.
Unroll pizza dough. Roll dough into a 14x10x½“ rectangle. Cut into twelve 3½” squares.
Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift
one corner of each square and stretch dough to the opposite corner, making a triangle.
Press edges well with a fork to seal. Arrange on a greased baking sheet. Prick with fork.
Combine egg and the 1 teaspoon water; brush onto turnovers. Bake for 8 to 10 minutes
or until golden. Let stand 5 minutes before serving.
Makes 12 appetizers.
BEE MY HONEY FRUIT DIP
8oz cream cheese, softened
7oz jar marshmallow crème
1 tbsp honey
1 tsp grated orange peel
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
Assorted fresh fruit
In a small mixing bowl, beat the first 6 ingreds until smooth. Serve with fruit. Refrigerate
leftovers.
Yield: 2 cups
3
BEER DIP
2 pkgs (8oz each) cream cheese, softened
⅓ cup beer (can use nonalcoholic beer)
1 envelope ranch salad dressing mix
2 cups (8oz each) shredded cheddar
In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in
the cheddar. Serve with pretzels. Refrigerate leftovers. Makes: 3½ cups
PIZZA BALLS
1 lb bulk Italian sausage
2 cups Bisquick
1 cup shredded cheese
Preheat oven to 450*
Mix and form into 1” balls. Bake for 10 mins.
NOTE: good with a Prego or Ragu type red sauce to dip in.
FRUIT SALAD
1 can peach pie filling
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
10oz pkg frozen strawberries, thawed and drained (al least most of the juice)
3 bananas, sliced (dip in lemon juice water after slicing and just before serving)
Stir together 1st 4 ingreds. Store in fridge and stir occasionally. About 1 hour before
serving, add the bananas.
Serves: 8-6
COMPANY FRUIT SALAD
4 med golden delicious apples, diced
4 med red delicious apples, diced
2 cups seedless green grapes, halved
2 cups seedless red grapes, halved
20oz can pineapple chunks, drained
11oz can mandarin oranges, drained
Dressing:
3oz pkg cream cheese, softened
½ cup sour cream
½ cup mayo
½ cup sugar (can use Splenda)
Combine all fruit in a large bowl.
In a mixing bowl beat dressing ingreds until smooth. Pour over fruit; toss to coat.
Serve immediately.
Yield: 16-20 servings
4
APPLE SALAD
2 cups diced apples
1 cup diced celery
½ cups raisins
½ cups nuts
2 tbsp salad dressing or mayo
1 tbsp orange juice
Mix orange juice and mayo. Toss the remaining ingreds in mayo.
NOTE: really good with diced chicken breast added!!
HONEY CREAM COLESLAW
1½ quarts (6 cups) shredded cabbage
1 cup shredded carrots
½ cup chopped red or green bell peppers
¼ cup chopped green onion
⅔ cup bottled coleslaw dressing
3 tbsp honey
½ tsp celery seed
In a large bowl combine cabbage, carrots, pepper, and onion; mix lightly and set aside. In
a small bowl combine dressing, honey, and celery seed until well blended; pour over
cabbage mixture. Stir to combine. Chill until ready to serve. Flavors blend if made ahead
by a couple hours.
BLT SALAD # 2
1 lb bacon, cut into 1” pieces
¼ cup butter, cubed
4 slices white bread, crusts removed and cut into 1” cubes
½ cup mayo
3-5 tbsp fresh basil, minced
2 tbsp red wine vinegar
½ tsp pepper
½ tsp minced garlic
6 cups torn romaine
1½ cups grape tomatoes
In a lg skillet cook bacon over med heat until crisp. Using slotted spoon remove bacon
and drain reserving 2 tbsp of grease. Set bacon and drippings aside. In another large
skillet melt butter, add bread and cook over med heat for 4-5 mins or until golden brown,
stir frequently. Remove bread to paper towels and cool. For dressing whisk mayo, basil,
vinegar, pepper, garlic and reserved drippings. In a large bowl mix romaine, tomatoes
and bacon. Drizzle with dressing and toss to coat. Top with croutons. Yield: 8 servings.
5
GREENS WITH PEARS, CHEDDAR & CHERRIES
Dressing:
2 tbsp mayo
1 tbsp olive oil
1 tbsp lemon juice
½ tsp sugar
¼ tsp salt
⅛ tsp coarsely ground black pepper
Salad:
3 ripe med pears, cored and each cut into 16 wedges
1 small wedge Wisconsin cheddar cheese (or shredded)
2 bags (5-6oz each) mixed baby greens
½ cup dried tart cherries
Make dressing in a lg bowl by mixing ingreds with wire whisk. Add pears and greens to
dressing, tossing to coat. With vegetable peeler shave off enough cheese to equal ½ cup,
sprinkle over top of salad. Sprinkle with cherries and serve.
Makes: 8 servings
THAT GOOD SALAD
¾ cup vegetable oil
¼ cup fresh lemon juice
2 garlic cloves, minced
½ tsp salt
½ tsp pepper
2 bunches romaine lettuce (about 1 lb each)
2 cups chopped tomatoes
1 cup shredded Swiss cheese
⅔ cups slivered almonds, toasted
½ cup grated parmesan cheese
8 bacon strips, crisp and crumbled
1 cup Caesar salad croutons
Combine oil, lemon juice, garlic, salt and pepper; shake well in a covered container and
chill. Toss romaine, tomatoes, cheeses, almonds, and bacon. Shake dressing and pour
over salad, toss. Add croutons and serve immediately.
Yield: 14 servings
SPINACH & PASTA SALAD
4oz (1½ cups) uncooked dried cavatappi or bow tie pasta
3 cups lightly packed torn fresh spinach leaves
¼ cup pine nuts, toasted
6 slices crisply cooked bacon, crumbled
1 med orange, peeled, sectioned
Dressing:
½ cup sour cream
¼ cup orange juice
2 tbsp chopped green onion
6
1 tsp sugar
1 tsp freshly grated orange peel
Cook pasta as on pkg, rinse with cold water and drain. Meanwhile whisk all the dressing
ingreds together in a small bowl. To serve, combine all the ingreds and ½ cup of the
dressing in a large bowl; toss to coat. Serve with remaining dressing.
MARINATED GREEN BEANS
2 lbs fresh green beans, trimmed
¼ cup chopped red onion
2 cups cherry tomatoes, halved
3 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp sugar
2 tbsp olive oil
Salt & pepper
Steam or cook beans in a little water in the microwave or on the stove until crisp-tender.
Drain. Add the red onion and tomatoes. Use a small bowl and combine the vinegar,
mustard, sugar, oil, salt and pepper; toss with the bean mixture. Serve, or refrigerate until
ready to serve. (good room temp or chilled)
MASHED POTATOES WITH CORN AND CHEESE
4 cups cubed peeled potatoes
1½ cups water
4-6 tbsp milk
3 tbsp butter, softened
½ tsp salt
¼ tsp pepper
1 cup frozen corn, thawed and warmed
1½ cups (6oz) shredded Colby-Monterey Jack cheese
Place potatoes and water in microwaveable dish. Cover and micro on high for 12-14 mins
or until tender, drain. Place potatoes in a mixing bowl; mash with milk, butter, salt and
pepper. Stir in corn and cheese.
Yield: 6 servings
SPINACH SUPREME
2 tbsp butter or margarine
½ cup breadcrumbs or cracker crumbs
2 pkgs (10oz each) frozen chopped spinach, thawed and drained
1½ cups (6oz) shredded cheddar cheese, divided
1 cup sour cream
1 tbsp dry onion soup mix
Preheat oven to 300*
7
In small skillet, melt butter over med heat. Add crumbs. Cook and stir until lightly
browned; set aside. In med bowl, combine spinach, 1 cup of the cheese, sour cream and
soup mix. Pour into greased 11x7” baking dish. Sprinkle with remaining ½ cup cheese;
top with browned crumbs. Bake 45 mins or until cheese is lightly browned and bubbly.
Yield: 6-8 servings
SWEEET POTATO BALLS # 2
3 cups cooked sweet potatoes
¼ cup butter
¾ cup light brown sugar
2 tbsp milk
½ tsp grated orange peel
8 large marshmallows
1 cup corn flakes, crushed or 1 cup ground pecans (or use ½ cup each)
Preheat oven to350*
Mash the sweet potatoes. Mix with butter, brown sugar, milk, and orange peel. Shape ⅓
cup mixture around each marshmallow. Roll in the crumbs. (At this point you can either
freeze these for later or bake them). Bake for 20 mins or until marshmallows begin to run.
Makes: 8 servings
BUTTERY GARLIC POTATOES
6 small red potatoes, quartered
¼ cup butter, melted
1 tsp seasoned salt
1 tsp paprika
1 tsp dried parsley flakes
1 tsp minced garlic
Place the potatoes in a 2-qt. microwaveable dish. In a small bowl, combine all the other
ingreds and pour over the potatoes and toss to coat. Microwave, uncovered on high for 810 mins or until potatoes are tender, stirring frequently.
Yield: 4 servings
ASPARAGUS ON TOAST POINTS
1¼ lbs fresh asparagus, trimmed
2 tbsp finely chopped onion
2 tbsp + 4 tsp butter, divided
2 tbsp flour
⅛ tsp pepper
Dash ground nutmeg
⅔ cup chicken broth
⅓ cup half-and-half
4 slices bread, toasted
½ cup shredded cheddar
Preheat oven to 400*
8
In lg skillet, bring ½” water to a boil. Add asparagus, reduce heat, cover and simmer for
3-5 mins or until crisp-tender. Drain well; set aside. In a small saucepan sauté onion in 2
tbsp butter. Stir in flour, pepper and nutmeg. Gradually add broth and cream. Bring to a
boil; cook and stir for 2 mins or until thickened and bubbly. Melt remaining butter;
spread over one side of each piece of toast. Cut each slice into 4 triangles; arrange in an
ungreased 13x9” baking dish. Top with asparagus and white sauce. Sprinkle with the
cheese. Bake, uncovered for 8-10 mins or until cheese is melted. Yield: 4 servings
SEASONED GREEN BEANS
1 tbsp canola oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
¾ tsp brown sugar
¼ tsp salt
⅛ tsp pepper
1 lb fresh green beans, trimmed
1 cup sliced fresh mushrooms
2 tbsp butter
In a small bowl combine 1st 7 ingreds; set aside. In a large skillet, sauté beans and
mushrooms in butter until almost tender. Add liquid mixture; bring to a boil. Reduce
heat; cover and simmer for 5 mins or until veggies are tender. Yield: 4 servings
ORANGE BROCCOLI FLORETS
1½ cups fresh broccoli florets
2 tsp butter
1½ tsp flour
¼ cup orange juice
½ tsp grated orange peel
Steam broccoli till crisp-tender. Meanwhile in small saucepan, melt butter. Stir in flour
till smooth. Gradually add juice. Bring to boil; cook and stir 1 min or until thickened. Stir
in orange peel. Drain broccoli, add to sauce and toss to coat.
Serves: 2
SAUTEED GREEN BEANS & CHERRY TOMATOES
2 tsp extra-virgin olive oil, divided
1 lb fresh green beans
½ cup water
2 cloves garlic
1½ cups halved cherry tomatoes
1 tbsp balsamic vinegar
Salt and freshly ground pepper
Heat 1 tsp oil in a large skillet over med high heat. Add beans and cook, stirring often,
until seared in spots, 2-3 mins. Add water, cover, reduce heat to med and cook, stirring
9
occasionally, about 3 mins for tender crisp or 6 mins for tender. Push the beans to the
side; add remaining 1 tsp oil and garlic and cook until fragrant, about 30 seconds. Add
tomatoes, stir everything together and cook until the tomatoes begin to break down, 2-3
mins. Remove from heat; stir in vinegar, salt and pepper.
Makes: 4 servings
BROCCOLI AND FRENCH BREAD CASSEROLE
5 slices day-old French bread, torn into bite-size pieces
1 bunch broccoli (about 1-1½ lbs) cut in bite-size pieces
3 large eggs
¼ cup milk
¼ cup melted butter
1 cup shredded Cheddar cheese
1-2 tbsp sugar, optional
Preheat oven to 350*
Butter an 8” square baking dish. Cover the bottom of the dish with torn bread. Lay
broccoli on top of bread. Mix remaining ingreds; pour over top. Cover with foil.
Bake for 35 mins.
Serves: 6
PRALINE SWEET POTATOES & APPLES
¼ cup butter or margarine
3 med sweet potatoes (1 lb) peeled, and sliced ¼“ thick
¼ cup packed brown sugar
¼ cup hopped pecans
¼ tsp ground cinnamon
⅛ tsp salt
2 apples, peeled, cored and sliced
In 10” skillet, melt butter over med heat. Add sweet potatoes; cover and cook over med
heat 5 mins. Turn slices over. Reduce heat; cover and cook 5 mins longer. Remove
potatoes from skillet. Stir in sugar, pecans, cinnamon and salt. Return potatoes to skillet
with apples; mix lightly to coat. Cook, stirring occasionally, for 5 mins or until potatoes
and apples are glazed and tender.
Yield: 4 servings
AMARETTO ALMOND CARROTS
¼ cup slivered almonds
1 lb fresh carrots, trimmed and peeled
½ stick (4 tbsp) butter
¼ cup amaretto liqueur (may substitute 1 tsp almond extract)
⅛ tsp ground cinnamon
Salt and white pepper to taste
Lightly toast slivered almonds in a dry skillet until fragrant. Set aside. Slice the carrots
into ⅛” thick coin shapes. Place carrots in a heavy sauce pan with the butter and gently
simmer about 3 mins, stirring occasionally. Add the amaretto, cinnamon, salt, and pepper.
10
Continue to simmer until carrots are just tender but not overcooked. Stir in toasted
almonds and serve.
Yield: 6 servings
SAUTEED GARLIC MUSHROOMS
¾ lb sliced fresh mushrooms
2-3 tsp minced garlic
1 tbsp seasoned breadcrumbs
⅓ cup butter, cubed
In a large skillet sauté mushrooms, garlic, and breadcrumbs in butter until mushrooms are
tender.
Yield: 6 servings
GRILLED SAVORY CHEESE POTATOES
4 cups frozen O’Brien hash browns (from a 28oz bag)
½ cup ranch dressing
1 cup shredded cheddar-american cheese blend (4oz)
2 tbsp grated parmesan cheese
Heat gas or charcoal grill. Spray 12x8” foil pan with cooking spray. Place potatoes in
pan. Drizzle with dressing; mix gently. Sprinkle with cheese blend. Cover pan with foil.
Place pan on grill over med heat. Cover grill; cook 20-25 mins, rotating pan ½ turn after
10 mins, until potatoes are tender. To serve, sprinkle with parmesan cheese.
GARLIC PARMESAN ASPARAGUS
½ cup water
1 lb fresh asparagus, trimmed
1 tsp minced garlic
2 tbsp butter, melted
1 tbsp grated parmesan cheese
In a large skillet bring water to a boil. Add asparagus and garlic. Cover and cook for 5-7
mins or until crisp-tender, stirring occasionally; drain. Drizzle with butter. Sprinkle with
parmesan, gently toss to coat.
Yield: 4 servings
RONALD’S BROCCOLI CASSEROLE
2 pkgs frozen chopped broccoli
1 stick real butter
1 sm onion, chopped
¾ of a large jar Cheez Whiz
1 can mushrooms
3 cups cooked rice
1 can Le Sueur peas
Shredded cheddar cheese
Preheat oven to 350*
11
Cook broccoli as on pkg. sauté onion in butter; add broccoli, peas, mushrooms, Cheez
Whiz, and rice. Put in casserole. Sprinkle cheddar on top. Bake until cheese melts.
DOLLOPED SWEET POTATOES
4 small sweet potatoes
3oz pkg cream cheese, softened (can use the reduced fat)
1 tbsp butter, softened
2 tbsp brown sugar
¼ tsp pumpkin pie spice
Scrub potatoes and pierce with a fork. Place on a microwave safe plate. Microwave,
uncovered, on high for 10-13 mins or until tender, turning twice. Meanwhile in a small
bowl, beat cream cheese, butter, sugar, and pie spice. Make a slit in the top of each
potato, fluff pulp with fork and put a dollop of the cream mixture on top.
NOTE: if you use 2 tbsp topping, each serving only has 5g saturated fat.
ITALIAN ZUCCHINI CASSEROLE
3-4 med zucchini, cut ¼“ thick
3-4 onions, sliced
3-4 tomatoes, sliced
1 lb mozzarella cheese, sliced
Italian seasoning
Salt & Pepper
Ritz crackers
Preheat oven to 350*
Spread 9x13 pan with cooking spray. Place layers using ½ of the tomatoes, onion,
zucchini and cheese. Sprinkle with salt, pepper, and Italian seasoning. Sprinkle with
about ½ cup crushed Ritz. Repeat layers. Cover with foil and bake 30 mins, remove foil
and bake 30 mins more.
GLAZED CARROTS
1 pkg (16oz) fresh baby carrots
¼ cup water
3 tbsp peach jam or preserves
1 tsp grated orange peel
1 tsp Dijon mustard
¼ tsp dried thyme
In a saucepan bring carrots and water to a boil. Reduce heat; cover and simmer for 10-15
mins or until tender. Drain. Stir in jam, peel, mustard and thyme; cook and stir until
glazed and heated through.
Yield: 4 servings
12
CAROLINA POTATO DELIGHT
1 large can sweet potatoes
¾ stick margarine
2 eggs
small can evaporated milk
1 tsp vanilla
¾ cup brown sugar
Topping:
1 cup Rice Krispies
½ cup pecan pieces
¾ stick margarine
½ cup brown sugar
Preheat oven to 350*
Heat potatoes and mash with ½ cup of the liquid. Mix in the next 5 ingreds. Put in a
greased 13x9 pan. Mix the topping ingreds to make crumbs and sprinkle over the top.
Bake 45 mins.
SUPER EGGPLANT SUBS
From: Denise Rakers
1 cup + 2 tbsp extra-virgin olive oil
2 large cloves cracked garlic + 2 cloves chopped garlic
2 med eggplant, firm
Coarse salt & black pepper
½ red onion, chopped
28oz can chopped fire roasted tomatoes (recommended brand: Muir Glen)
8oz can tomato sauce
4 sub rolls, split
1 cup fresh basil leaves, thinly sliced or torn
½ cup grated Parmigiano-Reggiano cheese
1 lb smoked mozzarella, thinly sliced
Preheat oven to 450*
Heat a small pan with 1 cup of the oil and garlic over med-low flame. Trim ends of
eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to
slice it. Cut the eggplant into ½“ slices. Arrange the eggplant on cookie sheets. When
garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season
eggplant with salt and pepper and roast in hot oven 15 mins or until tender. Turn eggplant
once. Put 2 tbsp oil in second pan over med-high heat. To the hot oil add remaining
chopped garlic and onions. Sauté the onion and garlic 2-3 mins then add chopped
tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce
to thicken. Remove eggplant from the oven. Get rolls ready to fill, arranging the rolls on
a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant,
roasted tomato sauce and torn basil into sub rolls, equally dividing ingreds. Top subs with
grated cheese and mozzarella. Melt cheeses under broiler. Serve hot.
13
BASIL WALNUT FETTUCCINE
6oz uncooked fettuccine
6oz uncooked spinach fettuccine
1 tsp minced garlic
6 tbsp butter, divided
¼ cup finely chopped walnuts, toasted
1 tbsp minced fresh basil or 1 tsp dried basil
¼ tsp salt
⅛ tsp pepper
Cook both fettuccine according to pkgs. In a large skillet, sauté garlic in 1 tbsp of the
butter for 1 min. Add the walnuts, basil, salt, pepper and remaining butter; cook and stir
for 2 mins. Drain the noodles; add to skillet and toss to coat.
Yield: 6 servings
GUILTLESS MAC AND CHEESE
2 tbsp + 2 tsp olive oil
1 tbsp unsalted butter, melted
2 tbsp minced onion
3 tbsp flour (can use whole wheat flour)
½ tsp dry mustard
2¼ cups nonfat milk, hot, but not boiling
1 cup freshly grated parmesan cheese
½ cup + ⅓ cup grated sharp cheddar cheese (reduced fat preferred)
½ tsp salt
¼ tsp freshly ground black pepper
¾ lb dry macaroni, cavatelli, or rotelli noodles
4oz reduced fat cream cheese
3 tbsp breadcrumbs
Preheat oven to 375*
Spray a 1½-quart casserole dish with nonstick cooking spray. Bring a large pot of salted
water to a boil. Add the pasta and cook until al dente, about 7-8 mins. Drain.
Meanwhile in a 2-quart saucepan, heat 2 tbsp oil and butter over med heat. Add the onion
and sauté to soften about 2 mins. Whisk in the flour and dry mustard and cook until the
mixture gives off a “nutty” aroma, about 2 mins. Slowly whisk in the hot milk and
simmer, stirring occasionally, for 5 mins. Stir in the parmesan and ½ cup cheddar, season
with salt and pepper and set aside. Pour the pasta into the prepared casserole dish.
Immediately pour the cheese mixture over the pasta and stir to combine. Sprinkle the ⅓
cup cheddar over the top and then sprinkle the breadcrumbs over that. Drizzle the 2 tsp
oil over all. Bake, uncovered for about 30 mins or until the edges are bubbling and the
top is golden brown. Remove from oven and let stand for 10 mins before serving.
Makes 4-6 servings
NOTE: 50% less fat and cholesterol than traditional Mac & Cheese.
14
PARMESAN PORK CHOPS
(easy and good!)
¼ cup butter
¼ cup grated parmesan cheese
2 tbsp flour
2 tsp Italian seasoning
2 tsp dried parsley flakes
¼ tsp pepper
4 boneless pork loin chops (¾” thick and 6oz each) (I prefer thinner)
2 tbsp olive oil
In a shallow microwaveable bowl, melt butter. in a large resealable plastic bag, combine
the parmesan, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter;
place in bag, one at a time, and shake to coat. In a large skillet cook pork in oil over med
heat for 7-8 mins on each side or until juices run clear.
Yield: 4 servings
CHICKEN JOE
Cooked chicken, cut up in bite size pieces
1 can Cream of Mushroom soup (can use the 98% fat free on all 3 of these soups)
1 can Cream of Celery soup
1 can Cream of Chicken soup
½ cup milk
Pepper to taste
Sliced almonds
Parmesan Cheese
Noodles, rice, or mashed potatoes
Preheat oven to 350*
Sprinkle the chicken with pepper and place in a baking dish. Mix soups with milk; pour
over the top. Sprinkle with almonds and then parmesan. Bake for 1½ hours, covered, or
until chicken is done. Make noodles, rice or potatoes and serve chicken over top.
GRILLED SALMON WITH CITRUS-DILL BUTTER
2 tbsp butter, softened
1 tsp chopped fresh chives
1 tsp chopped fresh dill
¼ tsp grated lemon peel
1 tsp fresh lemon juice
⅛ tsp salt
2 (4oz) salmon fillets
Heat grill. In small bowl, mix all ingreds except salmon; mix until well blended. When
ready to grill, spread ½ tsp butter mixture over each fillet. Place skin side up on gas grill
over med heat or on charcoal grill 4-6” from med coals. Cook 3 mins. Turn skin side
down; spread ½ tsp butter mixture over top of fillets. Cook 8-10 mins or until fish flakes
easily with fork. Spread remaining butter mixture over fillets. Makes: 2 servings
15
BEEF TIPS ON POTATOES (too easy!)
2 pkgs (17oz each) refrigerated Beef Tips with Gray
1 pkg (24oz) refrigerated mashed potatoes
¾ cup fresh broccoli florets, finely chopped
1 tbsp water
¾ cup shredded cheddar cheese, divided
Prepare the tips and potatoes as on pkgs. Place broccoli and water in a microwaveable
dish; cover and microwave on high for 3 mins or until crisp-tender. Stir the broccoli and
cheese into potatoes. Serve tips over potatoes; sprinkle with remaining cheese.
Yield: 4 servings
CREAMY CHICKEN SPAGHETTI
8oz spaghetti, uncooked
2 cups fresh or frozen chopped broccoli
1¼ lb boneless skinless chicken breasts, cut into strips
½ lb (8oz) Velveeta, cut up
1 can Cream of Mushroom soup
½ cup milk
Cook pasta as on pkg, adding broccoli to the cooking water for the last 5 mins of the
pasta cooking time; drain. Cover to keep warm. Spray a large skillet with cooking spray.
Add chicken; cook and stir 4-5 mins on med-high heat or until chicken is cooked through.
Add Velveeta, soup, and milk; mix well. Reduce heat to low; cook until cheese is
completely melted, stirring frequently. Add pasta; toss to coat.
FLOUNDER ALMANDINE
½ cup sliced almonds
½ cup butter or margarine
2 med onions, very thinly sliced
1 lb fresh or frozen flounder or sole fillets, thawed if frozen
¾ cup mayo
1 tbsp chopped fresh parsley
Juice of 1 lemon
¼ cup shredded parmesan cheese
Preheat oven to 350*
On baking sheet, spread almonds in single layer and bake 7-10 mins or until lightly
toasted, stirring frequently; set aside.
Melt butter in a shallow 1-quart baking dish in oven. Place onions in dish on melted
butter; top with fish. In small bowl combine mayo, parsley and lemon juice; spread
evenly over dish. Sprinkle with cheese. Bake 15-20 mins or until fish flakes easily with
fork. Sprinkle with almonds before serving.
Yield: 4 servings
16
PEPPER JACK BURGERS
¼ cup mayo
2 tbsp salsa
1 clove garlic, minced
1 red bell pepper, quartered
1 med onion, sliced
Olive oil
1½ lbs ground chuck
6 slices pepper jack cheese
6 hamburger buns
In small bowl blend mayo, salsa, and garlic; chill. Place red pepper and onion on sheet of
foil; brush with oil. Place foil on grill over med-hot heat. Grill turning occasionally until
softened and lightly browned, 10-12 mins. Cut pepper into strips; separate onion into
rings. Divide beef into 6 patties. Place on grill over med-hot heat. Grill to internal temp
of 155*, 4-5 mins per side. Top burgers with cheese; grill until melted. Toast cut sides of
buns on grill. Top with burgers and veggies. Serve with salsa mayo.
CHICKEN LASAGNA
3 cups cooked and diced chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup sour cream
1 cup chopped onion
1 tbsp garlic salt
3 cup shredded mozzarella
3 cup shredded cheddar
1 box lasagna noodles, cooked as on pkg
Preheat oven to 350*
Mix all ingreds except cheeses and noodles together. Layer in two 13x9 pans (or one
deep dish); noodles, chicken mix, then cheeses. Keep repeating layers until ingreds are
gone. Save some cheese to sprinkle over the top. Bake for 40-50 mins. Let stand 5 mins
before serving.
BARBECUE JACK CHICKEN
4 boneless skinless chicken breast halves (6oz each)
4 slices pepper jack cheese
1 cup barbecue sauce
Carefully cut pocket in each breast. Fill with a slice of cheese; secure with metal or
soaked wooden skewers. Grill, covered, over med heat or broil 4” for 6-8 mins on each
side (or until juices run clear). Baste frequently with barbecue sauce.
17
MEXICAN CHICKEN CASSEROLE
1 cooked chicken, boiled and boned
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Ro-Tel tomatoes
1 cup milk
1 tbsp chili powder
1 onion, chopped
6oz bag Doritos
3” of Velveeta slices
Preheat oven to 350*
Crush Doritos and put in a buttered casserole dish. Spread chicken on top of the chips.
Mix remaining ingreds together and pour on top of chicken. Place cheese over the top.
bake until cheese bubbles.
CHICKEN WITH MUSTARD GRAVY
(low in sat fat)
4 boneless skinless chicken breast halves (6oz each)
½ tsp salt, divided
¼ tsp pepper, divided
2 tbsp butter
4 tsp honey mustard
1 tbsp milk
½ tsp dried basil
½ tsp dried parsley flakes
½ cup sour cream
Rub chicken with ¼ tsp salt and ⅛ tsp pepper. In a large skillet over med heat cook
chicken in butter for 6-8 mins per side or until no longer pink (I make sure they’re done
all the way through). Remove and keep warm. In the same skillet combine the mustard,
milk, basil, parsley and remaining salt and pepper. Cook and stir over low heat until
heated through. Remove from heat and stir in sour cream. Serve with chicken.
SENSATIONAL SLOPPY JOES
1 lb ground beef
½ cup chopped onion
½ cup condensed tomato soup
½ cup ketchup
3 tbsp grape jelly
1 tbsp brown sugar
1 tbsp cider vinegar
1 tbsp prepared mustard
½ tsp salt
½ tsp celery seed
5 hamburger buns
(I needed something quick and easy, we liked it!)
18
In a large skillet, cook beef and onion over med heat until meat is no longer pink; drain.
Stir in the soup, ketchup, jelly, brown sugar, vinegar, mustard, salt, and celery seed.
Bring to a boil. Reduce heat; simmer, uncovered for 10 mins or until heated through.
Serve on buns.
Yield: 5 servings
LEMON AND ROSEMARY SALMON
1½ lb salmon fillet
2 lemons, cut in half
2 tbsp fresh rosemary, stemmed and finely chopped
Preheat oven to 350*
Cut salmon into 4 equal pieces. Place each piece on a piece of foil (large enough to fold
around it and seal). Sprinkle each piece with ½ tbsp of the rosemary, then lay a lemon
half pulp side down on each piece. Fold up the foil and seal. Bake 45 mins.
BREADED RANCH CHICKEN
(everyone here liked it!)
¾ cup crushed cornflakes
¾ cup grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (about 2 lbs)
½ cup butter or margarine, melted
Preheat oven to 350*
In a shallow dish, combine cornflakes, parmesan, and dressing mix. Dip chicken in
butter, then roll in crumb mixture to coat. Place in a greased 13x9” baking dish. Bake,
uncovered, for 45 mins or until chicken juices run clear.
Yield: 8 servings
BEEF ALMONDINE
2 lb ground beef
1 tsp salt
½ cup onion, chopped
¼ cup pimento
4oz can mushroom pieces
¼ cup soy sauce
½ cup water
2 cups celery, chopped
¼ cup green pepper, chopped
½ cup sliced almonds
1 can cream of mushroom soup
1 cup sour cream
8oz noodles, cooked and drained
Preheat oven to 350*
Brown meat, drain and add salt, onion, pimento, mushrooms, celery, green pepper, soy
sauce, water, and soup. Mix well. Cover tightly and cook until vegetables are tender.
19
Combine noodles and sour cream with meat mixture. Pour into greased 2½-quart
casserole dish. Top with almonds. Bake for 30 mins, until hot and bubbly.
BUTTERMILK PECAN CHICKEN
4 large skinless boneless chicken breasts
½ cup buttermilk
¼ cup Dijon mustard
1½ cup pecans, finely chopped
Seasoning salt & pepper to taste
Preheat oven to 375* (after marinating for 1 hour)
Rinse chicken and pat dry. Mix buttermilk and mustard in bowl. Add the chicken, turn to
coat and marinate for 1 hour. Place pecans on a plate. Remove chicken from marinade
and shake off excess. Dredge in pecans, coating well and place on baking sheet. Season
with seasonings. Bake about 30 mins, or until nicely browned and chicken is done.
BUFFET STYLE SIRLOIN STEAK SANDWICHES (CROCKPOT)
1½ lbs sirloin steak
olive oil
1 small white onion
½ red bell pepper
½ yellow bell pepper
2 cups sliced portabella mushrooms
1 pkg brown gravy mix
1 cup cold water
Slice the steak into thin pieces, sauté with olive oil. When browned, add onion, peppers,
and mushrooms until slightly soft. Transfer from stove to crockpot. Next, make the
brown gravy as on pkg (in same skillet you took the meat from). Thicken slightly and add
to the mixture in the crockpot. Cook on low for 4-5 hours. Serve on whole wheat buns.
AMARETTO CHICKEN IN CROCKPOT
4 to 6 chicken breasts, boneless, skinless (rinsed & patted dry)
½ cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
¼ cup amaretto
1 teaspoon Kitchen Bouquet Browning & Seasoning Sauce
2 tablespoons lemon juice
20
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add
chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable
oil over medium high heat. Transfer to Crock Pot. Mix remaining ingreds and spoon over
chicken. Cover and cook on low for 6-8 hours. Serve with rice.
Serves 4 to 6.
STUFFED SANDWICH
¼ pound Hot pork sausage
¼ pound ground beef
⅓ cup chopped onion
1 clove garlic, minced
1 egg
1 Tbsp dried parsley
1 Tbsp Dijon mustard, divided
1 cup grated sharp Cheddar Cheese
2 Tbsp sour cream
½ tsp black pepper
1 Tbsp olive oil
1 loaf French bread
Preheat oven to 350*.
Slice bread in half lengthwise, and hollow out each half leaving ½“ thick layer of bread.
Place breadcrumbs in a food processor or blender and process 15 to 20 seconds until
finely chopped. Cook the sausage, beef, onion and garlic in a large heavy skillet until
browned, drain. Add breadcrumbs, egg, and 1 tsp of the mustard, Set aside. In another
bowl combine the cheese, olive oil, the remaining 2 tsp mustard, and the sour cream stir
until combined. Spread cheese mixture evenly over inside of both bread halves.
Spread meat mixture into each half, on top of the cheese. Carefully place the bread halves
together. Wrap tightly in foil, and bake for 30 to 35 minutes until heated through. Cut
into 1 inch slices and serve.
PAN GRILLED SALMON
⅓ cup soy sauce
2 cloves garlic, minced
1 tbsp grated fresh ginger root
1 tbsp honey
1 tsp sesame oil
1lb salmon fillet (thaw if frozen)
Chopped green onions (optional)
Whisk together soy sauce, garlic, ginger, and honey in a bowl. Remove and set aside ¼
cup of the mixture. place salmon in shallow dish and pour marinade over top. cover and
chill at least 5 mins. Heat oil in lg nonstick skillet over med-high heat. Remove fillets
from marinade; discard marinade. Cook, skin side up, 5 mins; turn and drizzle with
reserved marinade. Cook 5-7 mins more or until fish flakes easily with fork. Top with
onions. Serves: 4
21
SMOTHERED CHICKEN BREASTS
4 boneless skinless chicken breast halves (6oz each)
¼ tsp salt
¼ tsp lemon-pepper seasoning
1 tbsp vegetable oil
8 bacon strips
1 med onion, sliced
¼ cup packed brown sugar
½ cup shredded Colby-Monterey Jack cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet cook chicken in oil for 1315 mins or until juices run clear; remove and keep warm. In same skillet, cook bacon
over med heat until crisp. Using slotted spoon, remove to paper towels. Drain pan
keeping 2 tbsp of the drippings. In the drippings sauté the onion and brown sugar until
onion is golden. Place 2 bacon strips over each breast; top with onions and cheese.
ARCOBASSO’S ITALIAN SUB
1 loaf French or Italian bread
Roast beef, sliced
Turkey breast, sliced
Italian salami, sliced
Smoked ham, sliced
Provolone cheese, sliced
American cheese, sliced
Pepper cheese, sliced
Creamy Italian bottled dressing
Lettuce, shredded
Tomato, sliced
Red onion, sliced
Parmesan or Romano grated cheese
Oregano
Garlic powder
Sliced pepperoncini, optional
Slice open the bread; hollow out the top half. On the bottom half, pile on meat, and sliced
cheeses. On the top half, spread generous amount of dressing; then sprinkle with oregano,
Parmesan or Romano, and garlic powder. Place bread “open-face” in the broiler or
microwave and heat until cheeses begin to melt. Remove and top with tomato, lettuce,
and onion. Put top on bottom of sandwich and enjoy!!
LOWFAT BBQ CHICKEN
6-7 frozen boneless skinless chicken breasts
1 can diet cola
1 cup ketchup
Place frozen chicken in skillet. Mix cola & ketchup pour over top. Simmer for 1 hour.
22
GRILLED CHEDDAR BURGERS AND VEGGIES
1 lb lean ground beef
1 cup shredded cheddar (4oz)
1 tbsp Worcestershire sauce
2 med green onions, chopped (2 tbsp) + 4 med green onions, sliced (¼cup)
1 tsp + ½ tsp peppered seasoned salt
2 med yellow Yukon potatoes, thinly sliced
1½ cups baby carrots
12 cherry tomatoes, cut in half
Heat coals or gas grill for direct heat. Spray half of one side of four 18x12” sheets of
heavy-duty foil with cooking spray. Mix beef, cheese, Worcestershire, 2 chopped green
onions, and 1 tsp of salt. Shape into 4 patties, about 1” thick. Place the potatoes on
sprayed side of foil. Top with a patty, some carrots, tomatoes, sliced onions, and sprinkle
with ½ tsp salt. Fold foil over patties and veggies so edges meet. Seal edges, making tight
½“ fold; fold again. Allow space on sides for circulation and expansion. Cover grill and
grill packets 4-6” from med heat 17-20 mins or until potatoes are tender. Place packets on
plates, cut a large “X” across top of packet; fold back foil and enjoy!
SOUTHERN PECAN CATFISH
1 cup finely chopped pecans, divided
½ cup cornmeal
1 tsp salt, divided
1 tsp pepper, divided
4 catfish fillets (6oz each)
½ cup butter, divided
½ cup heavy whipping cream
2 tbsp lemon juice
1-2 tbsp minced fresh parsley
In a shallow bowl, combine ½ cup pecans, cornmeal, ½ tsp salt, and ½ tsp pepper. Coat
catfish with the pecan mixture. In a large skillet, melt ¼ cup butter over med-high heat;
fry fillets for 6-7 mins on each side or until fish flakes easily with a fork. Remove and
keep warm. In the same skillet, melt remaining butter over med heat. Add remaining
pecans; cook and stir for 1 min. Add the cream, lemon juice, remaining salt and pepper;
cook and stir for 1 min. Stir in parsley, spoon over catfish.
Yield: 4 servings
ROASTED PORK TENDERLOIN AND VEGETABLES
2 pork tenderloins (¾ lb each)
2 lbs red potatoes, quartered
1 lb carrots, halved and cut into 2” pieces
1 med onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp rubbed sage
½ tsp salt
(really good and simple!)
23
¼ tsp pepper
Preheat oven to 450*
Place the pork in a shallow roasting pan coated with nonstick cooking spray. Arrange the
potatoes, carrots, and onion around the pork. Drizzle with oil. Combine the seasonings
and sprinkle over the meat and veggies. Bake, uncovered, for 30-40 mins or until a meat
thermometer reads 160*, stirring veggies occasionally.
Yield: 6 servings
NOTE: my veggies started burning and sticking so I drizzled them a couple times with a
small amount of olive oil and stirred them really well.
BAKED POTATO SOUP
4 large baking potatoes (about 2¾ lbs)
⅔ cup butter or margarine
⅔ cup flour
¾ tsp salt
¼ tsp white pepper
6 cups milk
8oz sour cream
¼ cup thinly sliced green onion
10 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
Preheat oven to 350*
Bake potatoes for 65-75 mins or until tender; cool completely. Peel and cube potatoes.
In large saucepan melt butter; stir in flour, salt, and pepper until smooth. Gradually add
milk. Bring to a boil; cook and stir for 2 mins or until thickened. Remove from heat;
whisk in sour cream. Add potatoes and onions. Garnish with bacon and cheese.
Yield: 10 servings
BAKED PEACH FRENCH TOAST
1 pkg (3oz) cream cheese, softened
10-14 sliced (1” thick) French bread
29oz can peach slices, drained (can use a large apple, peeled, cored and sliced instead)
¼ cup chopped nuts
3 eggs
1 cup milk
⅓ cup maple syrup
2 tbsp butter or margarine, melted
1 tbsp sugar
1 tsp ground cinnamon
1 tsp vanilla
Preheat oven to 400*
Spread cheese over both sides of bread slices. Place bread in 13x9” baking pan. Prick
bread slices several times. Top with peach slices; sprinkle nuts over peaches. In large
bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon and vanilla. Pour mixture over
bread. Bake 20-25 mins or until set in center. Yield: 6 servings
24
OVERNIGHT EGG CASSEROLE # 2
4 cups frozen shredded hash browns potatoes, thawed
1 cup cubed fully cooked ham
4oz chopped green chilies
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
6 eggs
12oz can evaporated milk
¼ tsp pepper
Salsa, optional
In a greased 8” square baking dish, layer the hash browns, ham, chilies and cheeses. In a
large bowl, whisk the eggs, milk, and pepper; pour over the cheese. Cover and refrigerate
overnight.
Preheat oven to 350*
Remove casserole from the fridge 30 mins before baking. Bake, uncovered for 1 hour or
until a knife inserted near the center comes out clean. Let stand 5-10 mins. Serve with
salsa if desired.
Yield: 9 servings
STUFFED FRENCH TOAST
Homemade bread sliced thick (or croissants or texas toast)
Beaten eggs
Soft cream cheese
Jam – any flavor
Slice bread not quite in two, making a pocket. Spread cheese in the pocket on one side,
and jam on the other. Dip in egg and cook in skillet like regular French toast.
SAUSAGE EGG CASSEROLE
6-8 slices bread
1 lb bulk sausage
½ cup shredded Swiss cheese
½ cup shredded Cheddar cheese
½ cup sliced mushrooms
¾ cup half-and-half
1¼ cup milk
1 tsp Worcestershire sauce
5 eggs, beaten
Salt and pepper to taste
Preheat oven next day after sitting overnight in fridge; at 350*
Grease a 13x9 pan. Cube bread and put in pan. Sprinkle cooked and drained sausage over
bread. Mix remaining ingreds and pour over the bread and sausage. Refrigerate over
night. Bake for 35-40 mins.
25
PANERA’S BREAD BOWL BROCCOLI CHEESE SOUP
1 tablespoon butter, melted
½ medium onion, chopped
¼ cup flour
¼ cup melted butter
2 cups half-and-half
2 cups chicken stock
½ pound fresh broccoli
1 cup carrots, julienned
¼ teaspoon nutmeg
Salt & pepper, to taste
8oz grated sharp cheddar
4 bread bowls
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over med
heat for about 4 mins. Be sure to stir frequently. Slowly add the half-and-half, continue
stirring. Add the chicken stock whisking all the time. Simmer for 20 mins. Add the
broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20
mins. Add salt and pepper. By now the soup should be thickened. Pour in batches into
blender and puree. Return the puree to the pot and place over low heat, add the grated
cheese; stir until well blended. Stir in the nutmeg. Serve in bread bowl. Makes: 4 servings
GREAT GARLIC BREAD SPREAD
¾ cup softened margarine
½ cup parmesan cheese
¼ cup mayonnaise
1 tsp garlic powder
3 tbsp chopped parsley
1 loaf French bread
Preheat oven to 375*
Mix ingredients together well. Split French bread lengthwise and spread mixture onto
each half. Wrap in foil and bake in a preheated oven 20 min. Unwrap bread, open loaf
and broil until slightly brown. This makes enough for 2 loaves. The spread can be stored
in the fridge.
NUTTY CHEESY GARLIC BREAD
1 large loaf French bread
¼ cup butter, melted
1 clove garlic, crushed
1 tsp savory
2 tbsp Dijon mustard
2 cups grated Swiss cheese
1 cup sliced almonds, toasted
¼ cup thinly sliced green onions
Slice bread in half lengthwise. Combine butter, garlic and savory. Brush on cut surfaces
26
of bread. Spread mustard over butter mixture. Toss cheese with toasted almonds and
green onions. Sprinkle on top of prepared bread. Broil 3” from heat source for 3-5 min or
until bubbly. Slice to serve.
Serves: 8
CREAMY CORNBREAD
2 boxes Jiffy cornbread mix
¼ tsp salt
½ cup oil
1 can cream style corn
1 pint sour cream
4 eggs, beaten
Preheat oven to 350*
Grease a 13x9 baking pan with a little bit of the oil. Mix all ingreds together, pour into
pan. Bake for 30 mins or until golden brown and firm.
Serves: 15-20
FIVE STAR 7-UP BISCUITS
2 cups flour
4 tsp baking powder
½ tsp salt
½ cup shortening (Crisco)
¾ cup 7-Up
Preheat oven to 350*
Mix dry ingredients together well. Cut in shortening with a fork or pastry blender until
it's the size of peas. Stir in 7-UP, just until mixed. Add a few drops more if needed.
Gather dough gently into a ball, it shouldn't be crumbly, but be smooth and soft. Knead
about 10 times, then roll or pat out onto a lightly floured surface until about ½-¾” thick.
Cut with a floured biscuit cutter, or cut into squares or wedges and bake on a greased
cookie sheet. Gather scraps, knead once or twice and pat out again for cutting. Do not
twist cutter when using, this prevents the biscuits from rising properly! Bake until done.
Serve hot with butter.
COCONUT CREAM MUFFINS
1¼ cups flour
1 tsp baking powder
¼ tsp salt
1½ tsp vanilla extract
¼ tsp almond extract
⅔ cup heavy cream or half-and-half
½ cup butter, softened
¾ cup sugar
2 eggs
1¾ cups sweetened flaked coconut
Preheat oven to 350*
27
Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking
powder and salt in a small bowl; set aside. In another small bowl, combine cream with
the extracts; set aside. Beat butter in a large mixing bowl with an electric mixer on high
speed for 1 min. Gradually add sugar and beat until fluffy. Reduce mixer speed to med.
Beat in eggs until well blended. On low speed, alternately beat in flour and cream
mixtures, beginning and ending with the flour, just until mixed (do not over mix!). Stir in
coconut. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until
muffins test done. Cool in pan on wire rack. Makes: 1 dozen muffins.
APPLE STREUSEL MUFFINS
2 cups flour
1 cup sugar
1 tbsp baking powder
1¼ tsp cinnamon
½ tsp salt
½ tsp baking soda
2 large eggs
1 cup sour cream
¼ cup butter, melted
1 cup apples unpeeled and finely diced.
Topping:
¼ cup sugar
3 tbsp flour
¼ tsp cinnamon
2 tbsp cold butter
Preheat oven to 400*
Grease 12 large muffin cups. In a large bowl stir together the dry ingreds. In a small bowl
thoroughly combine eggs, sour cream and butter. Add all at once along with the apple to
the dry ingredients. Stir until moistened, about 20-25 strokes then divide batter evenly
among the greased muffin cups. For the topping, combine sugar, flour and cinnamon. Cut
in butter until mixture forms course crumbs. Sprinkle each muffin with streusel topping.
Bake approximately 20-25 mins or until a toothpick inserted into the middle of a muffin
comes out dry.
OATMEAL BLUEBERRY MUFFINS
1¼ cup oatmeal
1¼ cups flour
⅓ cup sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg, beaten
¾ cup blueberries
28
2 tbsp sugar
2 tsp cinnamon
Preheat oven to 425*
Combine first 5 ingreds in large bowl. Mix milk, oil and egg in another bowl. Add to
oatmeal mixture and stir until moistened. Fold in blueberries. Put batter in 12 greased
muffin cups. Combine last 2 ingredients and sprinkle over muffins. Bake 15 minutes.
MORNING GLORY MUFFINS
2 cups raisins
8 cups flour
4 cups sugar
2 tbsp + 2 tsp baking soda
2 tbsp + 2 tsp cinnamon
2 tsp salt
12 eggs
8 cups carrots, grated
4 cups apples, grated
2 cups almonds, sliced & toasted
2 cups coconut, shredded & toasted
2 tbsp + 2 tsp vanilla
2⅔ cups corn oil
Preheat oven to 400*
Plump raisins in hot water, then drain. In a large bowl, whisk eggs, then oil and vanilla,
next stir in carrots, apples, almonds, coconut and raisins. In another large bowl or tub,
mix dry ingredients together well. Pour wet ingredients over dry and mix with a large
spoon using big strokes until just combines (don't over mix). Spoon into greased
muffin tins. Bake for approx 15 mins. Makes approx. 6 dozen depending on size.
APPLE CRUNCH MUFFINS
Muffins...
1½ cups flour; sifted
½ cup sugar
2 tsp baking powder
½ tsp salt
1½ tsp cinnamon
¼ cup shortening
1 egg; lightly beaten
½ cup milk
1 cup tart apples, peeled, cored & grated
Topping...
¼ cup brown sugar, packed
¼ cup pecans; chopped
½ tsp cinnamon
Preheat oven to 375*
29
For muffins, sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and
milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples.
Spoon batter into paper-lined 2½” muffin pans, filling cups ⅔ full. Combine topping
ingredients and sprinkle evenly over muffins. Bake for 25 minutes or until golden brown.
CHUNKY CHERRY MUFFINS
1½ cups flour
1 cup old-fashioned rolled oats
3 teaspoons baking powder
½ tsp baking soda
¼ tsp salt
¾ cup light brown sugar, packed
2 large eggs
6 tbsp butter, melted
1 tsp vanilla
¾ cup buttermilk; low fat is fine
1½ cups coarsely chopped cherries, about 8oz (fresh or frozen)
¾ cup chopped pecans
Preheat oven to 375*
Line muffin cups with paper liners or spray well with a baking spray. In a large bowl,
combine flour, oats, baking powder, soda, salt, and brown sugar, stirring to blend. Whisk
eggs with butter and vanilla; stir into the dry ingredients along with buttermilk. Stir until
blended. Stir in chopped cherries and pecans. Fill muffin cups about almost to tops of
papers. Bake for 20 to 24 minutes, or until browned and the tops spring back when
pressed lightly with a finger.
Makes 12 to 15.
PEACH MUFFINS
1 cup quick-cooking oats
1 cup buttermilk
¼ cup vegetable oil
2 tablespoons molasses
1 tsp vanilla
1 egg
1¼ cups all-purpose flour
¼ cup diced peaches
¾ cup chopped pecans
¼ cup light brown sugar, packed
1½ tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Preheat oven to 400*
30
In a large mixing bowl, combine oats and buttermilk. With a fork, mix in vegetable oil,
molasses, vanilla, and egg. Add remaining ingredients and stir just until dry ingredients
are dampened. Grease bottoms of 12 medium muffin cups. Divide batter evenly among
muffin cups. Bake for about 20 minutes, or until a wooden pick or cake tester inserted in
center comes out clean.
Makes 12 medium muffins.
BLUEBERRY CREAM CHEESE MUFFINS
2 cups cake flour
¾ cup granulated sugar
1½ tsp baking powder
½ tsp baking soda
1 pinch salt
3oz cream cheese, cut in cubes
2 tsp lemon juice
2 tsp vanilla extract
2 Whole eggs
¼ cup melted butter, hot (about 175°)
½ cup milk
1 cup blueberries
paper muffin cup liners
Preheat oven to 350*
Adjust oven rack to middle position. Line the cups of a muffin tin with 12 paper liners.
Set aside. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir
well; set aside. Using metal blade in food processor, process cream cheese, lemon juice,
and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape
down side of container with a spatula. With processor running, pour hot melted butter
through food chute gradually, but within 10 seconds. Process another 10 seconds. Add
milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 halfsecond pulses. Add blueberries and fold in with a spoon. Pour an equal amount of batter
into each muffin cup, filling each about ⅔ to ¾ full. Bake for 30 minutes. Cool on rack
15 minutes.
Makes 12 muffins.
STRAWBERRY MUFFINS
½ cup butter or margarine, room temperature
1½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp finely grated lemon peel
1 cup buttermilk
1 cup fresh or frozen strawberries, sliced
31
granulated sugar for topping
Preheat oven to 350*
Grease 12 muffin cups or line with paper muffin liners. In a large mixing bowl with an
electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a
time, beating after each addition. Blend in vanilla extract. In a separate bowl, stir together
the flour, baking powder, baking soda, and salt. With a wooden spoon, stir flour mixture
into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients
are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each
muffin cup about ⅔ full. Evenly spoon sliced strawberries onto the center of each muffin
and sprinkle each with a little granulated sugar. Bake strawberry muffins for 18 to 20
minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack.
Serve strawberry muffins warm
MAPLE TARTS
½ cup butter or margarine
1 cup brown sugar
2 eggs, well beaten
2 tsp maple flavoring
½ cup flour
½ cup walnuts (or pecans)
Strawberry jam or preserves
12 tart shells, frozen or homemade
Icing:
½ cup brown sugar
pinch salt
3 tbsp butter or margarine
3 tbsp sweet cream
1⅔ cup powdered sugar
1 tsp maple flavoring
¼ tsp vanilla
Preheat oven to 350*
Combine the above ingredients until well mixed, except for jam. Take shells and put 1 tsp
of strawberry jam in the bottom of each tart shell. Top with the mixture above. Bake 25
minutes; cool. Meanwhile combine first 4 icing ingreds in a saucepan over low heat until
butter is melted. Remove from heat and add next 3 ingreds. Ice each tart and sprinkle
with some nuts.
BEN & JERRY’S HEATH BAR CRUNCH ICE CREAM
5 heath candy bars
3 eggs
1 cup sugar
3 cups whipping cream
1½ cups half and half
3 tsp vanilla extract
32
Freeze the candy bars. Beat the eggs by hand until fluffy. Slowly beat in the sugar. Add
the cream, half and half, and vanilla and mix well. Pour the mixture into an ice cream
maker and freeze. While the ice cream is freezing, place the frozen candy bars in a plastic
bag and break them into small pieces with a knife handle. When the ice cream is done,
remove it from the ice cream maker and add the candy pieces. Mix well with a large
spoon and store in the freezer.
Makes 1 quart.
ORANGE BROWNIES
1½ cups flour
2 cups sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
Orange Cream Cheese Frosting (recipe below):
8oz cream cheese, softened
4 tbsp butter, softened
1 lb box powdered sugar
2 tbsp orange zest
2 tbsp orange juice
Preheat oven to 350*
Grease a 13x9 pan. To make brownies stir together flour, sugar, and salt in a bowl. Add
butter, eggs, extract, and zest. Using a handheld electric mixer, beat until well blended.
Pour batter into prepared pan and bake for 30 mins, or until light golden brown and set.
Remove from oven, allow to cool and pierce entire top of brownies with a fork. Spread
with the frosting over completely cooled brownies. Cut into squares.
To make frosting, in a large mixing bowl, whip butter and cream cheese together with a
handheld mixer. Gradually beat in the powdered sugar until it is well combined and
smooth. Beat in zest and juice. Spread over brownies. Yield: 20-24 brownies
PEACHES AND CREAM CAKE
¾ cup self-rising flour
1 pkg cheesecake or vanilla instant pudding mix (3.4oz)
3 tbsp butter, softened
1 egg
½ cup milk
1 lg (about 28oz) can sliced peaches, drain keeping 3 tbsp of juice
8oz cream cheese, softened
½ cup sugar
¼ tsp cinnamon mixed with 1½ tsp sugar
Preheat oven to 350*
Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole.
Arrange peaches over batter. Beat the cream cheese, sugar and 3 tbsp peach juice for
33
about 2 mins. Spread over peaches, leaving a 1” border. Sprinkle cinnamon-sugar over
cream cheese mixture. Bake for 35 to 45 mins. Cool and refrigerate.
CARAMELIZED BROWNIES
1 pkg chewy brownie mix (recommended: Duncan Hines)
4 tbsp butter
1 cup chopped pecans
1 cup firmly packed light brown sugar
Preheat oven to 350*
Prepare the mix according to the pkg directions and pour batter into a greased 13x9 pan.
Melt butter in a small saucepan. Add the pecans and sugar then cook; over med heat,
stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over the
brownie batter and bake until a toothpick can be inserted and withdrawn cleanly. 25-30
mins.
HOLY COW CAKE
(major hit here!!)
1 box devils food cake mix
1 bottle caramel ice cream topping
1 can sweetened condensed milk
1 container vanilla frosting
4 candy bars (Fifth Avenue, Clark Bar, or Butterfingers work well)
Prepare and bake cake as on pkg in a 13x9” pan. Cool 10 mins, leaving cake in pan. Use
wooden spoon handle, poke holes in cake approximately 1½“ apart. Drizzle the topping
on top and in all holes. Drizzle the milk on top and in all holes. Let stand 2 mins. Spread
frosting over the top. Break up candy bars and sprinkle over the top. Enjoy!!
MILKY WAY CAKE
5 regular size Milky Way candy bars
1 stick butter, divided
2 cups sugar
1 tsp vanilla
4 eggs
2½ cups flour
1 tsp baking soda
½ cup chopped nuts
1 cup buttermilk
Frosting:
3 Milky Way candy bars, melted
4 tbsp “Carnation” canned milk
1 stick butter, melted
1 tsp vanilla
2 cups powdered sugar
Preheat oven to 350*
34
Melt the 5 candy bars and ½ stick of butter. Cream remaining butter with sugar. Add eggs
one at a time. Add flour then nuts. Add buttermilk, baking soda, and vanilla. Fold in the
melted Milky Ways. Spray 2 round cake pans (or a 13x9) with cooking spray. Bake until
done (test with toothpick in center). Let cool. Mix all frosting ingreds and frost cake.
RUTH ECKERT’S GLAZED STRAWBERRY PIE
From: Eckert’s Farm
2 quarts hulled strawberries (4 cups)
1 cup sugar
4 tbsp cornstarch
1 tsp lemon juice or lemon extract
9” pie shell, baked
Whipped Cream
Using a potato masher, crush one pint of the berries in a saucepan. In a bowl, combine
sugar and cornstarch; add the mixture to the berries in the pan. Cook, stirring until
thickened and clear. Add the lemon juice and allow the mixture to cool. Cut the
remaining pint of berries in halves and add to the mixture. pour the filling into the pie
shell and chill. Top with whipped cream and serve.
GLAZED LEMON COCONUT BARS (lowfat, no saturated fat)
Bars:
1 cup + 1 tbsp reduced fat biscuit mix
2 tbsp powdered sugar
2 tbsp stick margarine
¾ cup sugar
½ cup fat-free cholesterol-free egg product
¼ cup flaked coconut
2 tbsp lemon juice
2 tsp grated lemon peel
Glaze:
½ cup powdered sugar
1 tbsp lemon juice
Preheat oven to 350*
Mix the 1 cup of biscuit mix and powdered sugar in med bowl. Cut in margarine using a
pastry blender or 2 knives, until crumbly. Press crumbs into a 8x8” ungreased pan. Bake
10 mins or until lightly browned. Cool on wire rack. In med bowl, mix sugar, egg,
coconut, lemon juice and peel. Pour over crust. Bake 25 mins or until set and golden
brown. Loosen edges from pan while warm. To make glaze, mix powder sugar and lemon
juice until smooth. Spread on bars, let cool completely.
Cut into 12 bars and serve.
35
SLOW DEATH BY BROWNIES
4 sticks butter
1 lb semi-sweet chocolate chips
6oz unsweetened chocolate, chipped
6 eggs
3 tbsp instant coffee granules
2 tbsp vanilla
2¼ cup sugar
1¼ cup flour, divided
1 tbsp baking powder
1 tsp salt
4 cups chopped Oreo cookies (50)
Add some chopped nuts (optional)
Preheat oven to 350* (put rack in middle of the oven)
Butter and flour an 11½ x 17¼“baking pan (jelly roll pan). Melt chocolates and butter in
double broiler until melted and smooth. Cool slightly. In a large bowl whisk; eggs,
coffee, vanilla and sugar. Blend in the chocolate mixture. Let cool to room temp. In a
med bowl sift; 1 cup of the flour, baking powder and salt. Add to chocolate mixture. In a
small bowl stir Oreos and remaining flour, put them into a ziplock bag and roll with a
rolling pin. Add to chocolate mixture. Pour into pan and smooth top. Bake for 35 mins or
until toothpick comes out clean 3” from center. Cut into small squares.
CANDY BAR BARS
¾ cup (1½ sticks) butter or margarine, softened
¼ cup peanut butter
1 cup firmly packed brown sugar
1 tsp baking soda
1½ cups flour
2 cups quick-cooking oats
1 egg
14oz can Eagle Brand sweetened condensed milk
4 cups chopped candy bars (such as chocolate-coated nougat, wafer cookies, chocolate
and caramel topped cookie bars, or chocolate covered peanut butter cups)
Preheat oven to 350*
In large bowl, combine butter and peanut butter until smooth; add brown sugar and
baking soda. Beat well; stir in flour and oats. Set aside 1¾ cups of the peanut butter
mixture. Stir egg into remaining peanut butter mixture in bowl. Pat mixture into a 15x10”
baking pan. Bake 15 mins. Remove from oven. Spread milk over crust. Stir together
reserved peanut butter mixture and candy bar pieces. Sprinkle mixture over top. Bake 25
mins or until golden brown, cool and cut. Store leftovers loosely covered at room temp.
Makes: about 4 dozen bars
36
STREUSEL CREAM CHEESE CAKE
Batter:
1 cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
2 tsp baking powder
½ tsp salt
Filling:
2 pkgs (8oz each) cream cheese, softened
1 egg
½ cup sugar
1 tsp vanilla
Topping:
¼ cup flour
¼ cup sugar
2 tbsp butter or margarine, softened
Preheat oven to 350*
For batter, place butter and sugar in large mixing bowl; beat at med speed of electric
mixer until well blended. Add eggs, one at a time, mixing well after each addition, in med
bowl, combine flour, baking powder and salt. Add to butter mixture; mix well. Spread
⅔‘s of the batter onto bottom of a 10” springform pan with flat bottom.
For filling, combine cream cheese, egg, sugar and vanilla in med bowl; mix well. Spread
over batter in pan. Spoon remaining batter on top.
For topping, combine flour and sugar in small bowl. Add butter; blend until mixture
resembles coarse crumbs. Sprinkle over batter. Bake 45 mins or until knife inserted in
center comes out clean.
MINI S’MORE BITES
½ cup graham cracker crumbs (about three 5x2½“ crackers)
¼ cup sugar, divided
1 tbsp butter or margarine, melted
3 milk chocolate bars (1.55oz each), divided
8oz pkg cream cheese, softened
1 egg
1 cup mini marshmallows
Multi colored sprinkles (optional)
Preheat oven to 325*
In med bowl, combine cracker crumbs, 1 tbsp of the sugar and butter. Line mini-muffin
cups with paper liners. Divide crumb mixture among muffin cups; press onto bottoms of
cups. Bake 5 mins. Meanwhile, place 1½ chocolate bars in med microwaveable bowl.
Micro on high 1–1½ mins or until melted, stirring every 30 seconds. Add cream cheese
and the remaining 3 tbsp sugar; beat until smooth. Blend in egg. Spoon mixture into
muffin cups. Bake 15 mins or until filling is set. Remove from oven. Press a few
marshmallows into each cup. Chop remaining chocolate bars, sprinkle over tops. Bake 5
37
mins or until marshmallows and chocolate just begin to melt. Immediately transfer
muffin cups from muffin pan to wire rack. Top with sprinkles, if desired. Cool to room
temp before serving. Cover and store remaining ones in fridge. Yield: 24
TWINKIE TACOS (Kids love them!)
2 flour tortillas
A little butter
Cinnamon
Sugar
2 Twinkies
Marshmallow Crème, warmed
Maraschino cherries
Fry the tortillas in the butter until crispy. Sprinkle with cinnamon and sugar. Mash the
Twinkies and spread half on each tortilla. Top with some warmed marshmallow crème,
and garnish with cherries.
CHUNKY APPLE CAKE WITH CREAM CHEESE FROSTING
½ cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Frosting:
8oz cream cheese, softened
3 tbsp butter or margarine, softened
1 ½ cup powdered sugar
⅛ tsp salt
1 tsp vanilla
Chopped walnuts, optional
Preheat oven to 350*
Stir together first 4 ingreds in a large bowl until blended. Combine flour and next 3
ingreds; add to butter mixture, stirring until well blended. Stir in apple and walnuts.
Spread into a greased 13x9 pan. Bake 45 mins or until a wooden pick inserted in center
comes out clean. Cool completely in pan on a wire rack. Spread with frosting; sprinkle
with nuts, if desired. Store in fridge.
To make frosting: beat cream cheese and butter at med speed with an electric mixer until
creamy. Gradually add sugar and salt, beating until well blended. Stir in vanilla.
38
LEMON OAT STREUSEL SQUARES
Crust and Streusel:
¾ cup butter or margarine, softened
1¼ cups packed brown sugar
2 cups flour
1½ cups rolled oats
Filling:
14oz can sweetened condensed milk (not evaporated milk)
2 tsp grated lemon peel
½ cup lemon juice
Powdered sugar
Preheat oven to 350*
For Crust, beat butter and sugar in large bowl until well blended. In med bowl combine
flour and oats. Add to butter mixture; mix until mixture resembles coarse crumbs.
Reserve 2 cups of the oat mixture for streusel topping; press remaining oat mixture onto
bottom of greased 9” square baking pan. Set aside.
For filling, combine all ingreds except powdered sugar in med bowl; blend well. Pour
filling over crust; sprinkle with reserved oat mixture. Press gently into filling. Bake 30-35
mins or until golden brown. Cool completely before cutting into squares. Sprinkle with
powdered sugar just before serving.
Yield: 16 squares
NO MIX CHERRY PINEAPPLE NUT CAKE
20oz can crushed pineapple in heavy syrup
21oz can cherry pie filling
1 pkg yellow cake mix
1 cup chopped pecans
½ cup margarine
Preheat oven to 350* (should do this 1 hour and 15 mins before serving)
Grease a 13x9 pan. Spread pineapple with syrup evenly over bottom. Spoon cherry pie
filling over pineapple. Sprinkle dry cake mix evenly over fruit. Sprinkle pecans over cake
mix. Slice margarine thinly and place over the top, covering completely. Bake 50 mins or
until golden brown. Serve warm (really good with vanilla ice cream!!).
CHOCOLATE TWINKIE S’MORES
4 cups chocolate chips
6 Twinkies
Some miniature marshmallows
Graham crackers
Melt the chips until smooth. Slice the Twinkies into ½” to ¾” thick slices. Pour melted
chips over each Twinkie slice. Top each slice with marshmallows. Set on cookie sheet,
cover with foil, and freeze overnight. Serve each one on a graham cracker square.
39
CHILI’S CHOCOLATE CHIP PARADISE PIE
Filling:
½ cup flour
¼ cup granulated sugar
¾ teaspoon baking powder
⅓ cup milk
1 tablespoon oil
1 teaspoon vanilla extract
⅓ cup semi-sweet or milk chocolate chips
¼ cup shredded coconut
¼ cup crushed walnuts or almonds
Crust:
⅓ cup Graham Cracker crumbs
3 tablespoon granulated sugar
3 tablespoon butter
⅓ cup chocolate chips
Crust:
1. Preheat oven to 350*
2. Melt butter and combine with the Graham Cracker crumbs and sugar.
3. Press into bottom of a 1-quart casserole dish. Top evenly with chocolate chips.
4. Bake for 5 mins until chocolate is melted. Spread melted chips out evenly over crust.
Filling:
1. Combine dry ingreds in large mixing bowl.
2.Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and
nuts. Pour into crust.
2. Bake, uncovered, for 35-40 mins, until a wooden pick comes out clean.
3. Serve warm with ice cream, hot fudge and caramel sauce.
Makes: 4 servings
GIRL SCOUT CAKE IN AN ORANGE
1 pkg boxed cake mix (any flavor)
Any ingreds called for on the cake pkg to make the cake
10-12 oranges
Foil
Prepare the cake mix as on pkg. Slice off ⅓ from the top of each orange. Saving the top
to use as a lid. Spoon the fruit out of the bottom ⅔ of each orange, leaving an empty shell
(go ahead and eat the fruit scooped out). Fill the hollow shell halfway with cake batter.
Place the lids back on the oranges. Wrap each orange in a 6x6” piece of foil. Place the
wrapped oranges in the hot coals of your campfire and let them cook for 10-15. Remove
from the heat and serve immediately.
40
RASPBERRY BROWNIE DESSERT
1 pkg fudge brownie mix (13x9 pan size)
2 cups heavy whipping cream, divided
1 pkg (3.3oz) instant white chocolate pudding mix
1 can (21oz) raspberry pie filling (could also use strawberry or cherry)
Prepare and bake brownies as on pkg directions, using a greased 13x9 pan. Cool
completely on wire rack. In a small bowl, combine 1 cup cream and pudding mix; stir for
2 mins or until very thick. In a small mixing bowl, beat remaining cream until stiff peaks
form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and
refrigerate for at least 2 hours before cutting.
PEACH MARGARITAS
1 med lime, cut in half
Granulated sugar
3 cups crushed ice
1 cup tequila
2 tbsp powdered sugar
½ can (12oz size) frozen peach juice concentrate, thawed
6 peach slices
Rub rims of 6stemmed glasses with lime half; dip rims into sugar. Squeeze juice from
both lime halves into blender. Add remaining ingreds except peach slices to blender.
Cover and blend on high speed until foamy. Pour into glasses. Garnish sides of glasses
with peach halves. Serve immediately.
OLIVE GARDEN SANGRIA
1.5 liters Soleo red table wine
10oz Grenadine
16oz Cranberry Juice Cocktail
12oz sweet vermouth
10oz sugar water (5oz sugar diluted with water to make the 10oz)
Whole strawberries, cleaned
Oranges, sliced
Crushed ice
Mix all ingreds except for ice. Pour sangria in glasses and then add ice. Make sure there
is fruit in every glass.
Makes: one gallon
MORGAN STREET PITCHER PUNCH
12oz Captain Morgan Original Spiced Rum
16oz fresh orange juice (about 4 oranges)
8oz pineapple juice
2oz fresh lemon juice (about 2 lemons)
⅓ cup Simple Syrup (recipe below)
2oz Rose’s Grenadine
41
Orange and Lemon slices
Simple Syrup:
1 cup superfine sugar
1 cup water
Fill 2-quart clear pitcher halfway with ice. Add rum, orange juice, pineapple juice, lemon
juice, simple syrup & grenadine. Stir to mix. Garnish with fruit slices. Makes: 6 servings
Simple Syrup – In small saucepan combine sugar and water. Stir over low heat until
sugar dissolves. Bring to a boil; cook without stirring for 1-2 mins. Cool completely.
Refrigerate in covered container for up to 2 weeks. (for a light caramel flavor use raw
sugar instead of superfine.)
JAMAICAN RUM PUNCH
2 cups rum
½ cup dark rum
½ cup peach schnapps
½ cup Triple Sec
½ cup Rose’s Lime Juice
1½ cups pineapple juice
1 pineapple wedge for garnish
1 maraschino cherry for garnish
Combine rum, dark rum, schnapps, Triple Sec, and lime juice. When ready to serve, pour
pineapple juice into rum mixture until combined. Fill the cocktail shaker with ice, add
about 1 cup of rum mixture and shake well. Pour into an ice-filled glass. Drop a cherry
into drink and put a pineapple wedge on rim to garnish.
SLOE COMFORTABLE SCREW
3oz sloe gin
3oz Southern Comfort Peach liqueur
3oz orange juice
3oz vodka
Stir or shake ingreds. Serve over ice.
BAHAMA MAMA SUNRISE
1oz dark rum
1oz spiced rum
4oz orange juice
2oz pineapple juice
½ oz grenadine syrup
Mix and serve over ice in tall glass.
42
GOLDEN MILLER
1 part Amaretto almond liqueur
1 part Grand Marnier Orange liqueur
1 part Crème de Cacao
1 part orange juice
Mix and serve.
CHERRY COLA COCKTAIL
½ cup cola soft drink
1½ tbsp cherry syrup
1oz rum
Fill an 8oz glass with crushed ice, add ingreds and stir well. Serve.
SUNSET SANGRIA
3 tbsp sugar
3 tbsp spiced dark rum
3 tbsp orange liqueur
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
2 cinnamon sticks
1 bottle Rioja (wine)
Sparkling soda water, for topping off glasses
Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover
with the bottle of wine and chill for several hours.
To serve, spoon fruits into glasses or goblets and pour spiced wine over tops. Top of
glasses with a splash of soda water.
WHITE PEACH SANGRIA
1 bottle white wine (Spanish table wine)
3oz brandy
2oz triple sec
1 cup orange juice
1 cup pineapple juice
2oz simple syrup (recipe below)
3oz white peach puree (peel peaches, remove pit, puree in blender with small amt water)
Fresh peaches, oranges, and apples, sliced
Place all ingreds in a pitcher and stir to mix. Refrigerate for at least 8 hours or up to 48
hours. Serve over ice.
Simple Syrup – take equal parts sugar and water, bring to boil for 2 mins in a small
saucepan then cool completely. Leftover syrup can be stored in a tightly sealed container
in the fridge for 1 month.