1
Set 29
CAROLE’S CRAB RANGOON CUPS
1 pkg Pepperidge Farm Puff Pastry Shells
6oz can crabmeat, drained
4oz cream cheese
¼ cup green onions, thinly sliced
¼ cup light mayo
⅛ cup pistachio nuts, ground
6oz cherry preserves
2 tsp vinegar
Preheat oven to 350*
Coat a small casserole dish with cooking spray. In a bowl, combine crab, cheese, onions
and mayo. Spread in casserole dish and set aside. Place pastry shells on baking sheet.
Bake shells and crabmeat mixture for 25 mins. Meanwhile, combine vinegar and cherry
preserves in small saucepan over low heat. Remove shells and crabmeat from oven and
pop center out of shells. Fill each shell with hot crabmeat mixture, prop pastry center
from each shell on top in crabmeat. Top each shell with some cherry sauce and a sprinkle
of nuts. Serve immediately.
ASIAN PORK DUMPLINGS
1¼ lb lean ground pork
1 can (8oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9oz) frozen chopped spinach, thawed, squeezed to drain
12 med green onions, thinly sliced (about ¾ cup)
2 tbsp soy sauce
1 tsp granulated garlic or garlic powder
¾ tsp ground ginger
¾ tsp white pepper (can use black pepper if you don’t have white)
2 eggs
2 cans (16.3oz each) Pillsbury Grands Flaky Layers refrigerated biscuits (8 biscuits each)
1½ cups sweet-and-sour sauce or sweet-spicy chili sauce
Heat oven to 350*
In large bowl, mix all ingreds except biscuits and sweet-and-sour sauce. Remove 1 can of
biscuits from fridge just before filling (keep remaining can in fridge until needed).
Separate each biscuit into 3 layers. Press each layer into 3½” circle, being careful not to
tear dough. Spoon 1 rounded tablespoon of filling on center of each dough round. Bring
all sides of dough up over filling, stretching gently if necessary, and gather in center
above filling to form a dumpling; press gathered dough to seal. On ungreased large
cookie sheet, place 24 dumplings 2” apart. Bake 17-27 mins or until thermometer
inserted in center reads 160* and sides and tops of dumplings are golden brown. Repeat
to make remaining dumplings. Serve warm with sauce.
NOTE: due to nitrate content of ingreds such as onions, pork may remain pink looking
even thought it is cooked to 160*.
NOTE: to make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2
hours.
2
CRAISIN HONEY SPREAD
8oz cream cheese, softened
1 cup Craisins dried cranberries
¼-⅓ cup honey (use what you need to get a good spreading consistency)
½ cup chopped pecans
1 bag baked pita chips (our favorite)
Beat cream cheese and honey until smooth. stir in Craisins with a spatula. Form into
mound or ball. Spray a piece of waxed paper with cooking spray and sprinkle on the
pecans; roll cheese ball to coat. Chill. Serve with crackers.
NOTE: not sure why you need the cooking spray, I’d re-think that.
APPLE CRACK DIP
8oz cream cheese, softened
½ cup powdered sugar (or you can use brown sugar)
½ tsp vanilla
1 carton caramel apple dip (found in produce section)
1 cup mini semisweet chocolate chips
¾ cup Heath Bits O’Brickle toffee bits
½ cup or more chopped pecans (I prefer to toast them in skillet over med heat; do not
burn, turn often.)
7 Gala apples (or another tart apple of your choice), cored, sliced
In a med bowl with electric mixer, beat cream cheese, sugar and vanilla until well
blended. Spread evenly on a dinner size plate.
For second layer, soften caramel by heating in microwave on defrost setting about 1 min
(you may have to stir and reheat for another 20 seconds or so). Spread over cream cheese
on plate. Sprinkle on chips, then toffee bits, and pecans.
Serve with tart apple slices, arrange them around plate edge like spokes. You may want
to treat slices with lemon water to prevent them from browning.
NOTE: also good with graham cracker sticks and sliced bananas.
CRAB AND CHEESE ROUNDS
36 slices cocktail rye bread
5 tbsp butter
2 cups crab meat
½ cup sour cream
3 tbsp lemon juice
½ tsp Worcestershire sauce
1½ cups shredded Swiss cheese, divided
Preheat oven to 400*
Toast bread in oven until browned; spread with butter. Combine crab, sour cream, lemon
juice, Worcestershire and 1 cup Swiss. Spread 1 tablespoonful of mixture on each slice
bread. Place on cookie sheet. Sprinkle remaining Swiss cheese on top. bake for 8 mins.
3
DOS QUESOS DIP
16oz container sour cream
8oz pkg cream cheese, softened
1oz pkg taco seasoning mix
1 cup bottled salsa
1 tsp dried, crushed Mexican oregano
Salt & Pepper to taste
2 cups shredded pepper jack cheese
Tortilla chips
Preheat oven to 350*
In a med bowl, stir sour cream and cream cheese until well combined. Mix in taco
seasoning mix, salsa, oregano, salt and pepper. Spray a square baking dish with nonstick
spray. Pour mixture into dish and top with shredded cheese. Bake 10-15 mins or until
cheese is bubbly. Serve with crisp tortilla chips.
CRAB QUICHE SQUARES
8oz can refrigerated crescent rolls
8oz pkg cream cheese, softened
½ cup sour cream
2 eggs
2 (6oz each) cans crabmeat, drained and flaked
¾ cup grated parmesan cheese, divided
8-10 green onions, chopped
Salt and Pepper to taste
Preheat oven to 350*
Unroll dough into 2 long rectangles; place in ungreased 13x9 pan; press dough to seal
perforations. Beat cream cheese, sour cream and eggs until light and fluffy. Add crab, ½
cup parmesan, onions, salt and pepper; mix well. Spread evenly over dough; sprinkle
with remaining parmesan. Bake 35-40 mins, until center is set and edges are golden
brown. Cool 10-15 mins; cut into squares.
Makes: about 32
CHEESY SPINACH AND ARTICHOKE DIP
14oz can artichoke hearts, drain, chop finely
10oz pkg frozen chopped spinach, thaw and drain
¾ cup grated parmesan cheese
¾ cup light mayo
½ cup shredded mozzarella cheese
½ tsp garlic powder
Crackers for dipping (we prefer Triscuits)
Preheat oven to 350*
Mix all ingreds; spoon into a 9” pie plate. Bake for 20 mins or until heated through. Serve
with crackers.
4
GLORIOUS AMARETTO CHEESE DIP
4oz cream cheese, softened
1 cup shredded sharp cheddar cheese
2-3 tbsp Amaretto liqueur
1 tbsp Brandy
½ cup finely chopped toasted almonds
Combine all ingreds, except almonds, in a mixing bowl. Beat on med speed of electric
mixer until smooth. Stir in almonds. Spoon mixture into serving dish. Garnish with some
additional almonds. Serve with assorted fruits or crackers. Makes: 1¼ cup dip
MINI PEAR BRIE BITES
1 (8oz) can crescent rolls or Pillsbury Crescent Recipe Creations refrigerated flaky sheet
1 pear, peeled, finely chopped (about 1½ cups)
1 tbsp packed brown sugar
⅛ tsp ground red pepper (cayenne)
1 tbsp honey
8oz round Brie cheese, rind removed, cut into 24 (½”) chunks
⅓ cup finely chopped pecans
Preheat oven to 375*
Grease or spray 24 mini muffin cups. Unroll dough on work surface (if using crescent
rolls, pinch seams to seal) press into 12x8” rectangle. Cut into 6 rows by 4 rows to make
24 squares. Gently press squares into muffin cups (dough will not completely cover
inside of cup; do not press too much).
In small bowl, mix pear, brown sugar, red pepper and honey. Place 1 cheese chunk in
each cup. Top with 1 heaping teaspoon pear mixture. Sprinkle with pecans.
Bake 15-20 mins or until edges are deep golden brown. Cool 5 mins; remove from pans.
Serve warm.
Makes: 24
PICKLED PIGS
1 tbsp parsley
1 tsp sweet basil
8oz pkg cream cheese, softened
8oz pkg boiled ham, thin sliced
22oz jar dill pickles
Blend parsley, basil and cream cheese. Blot ham dry. Spread a thin layer (⅛”) of cream
cheese on each ham slice. Place each dill pickle lengthwise along one side of ham. Roll
up pickle in ham slice. Refrigerate. Before serving, slice each roll into 4 slices and serve.
ORANGE CHEESE DIP
8oz pkg cream cheese, softened
11oz can mandarin oranges, drained
Tortilla chips or fresh veggies for dipping
Combine cheese and oranges in blender. Spoon into bowl; serve with chips or veggies.
5
TEX-MEX WONTONS
½ lb ground beef
¼ cup chopped onions
½ of a 15oz can refried beans
¼ cup shredded cheddar cheese
1 tbsp taco sauce
1½ tsp chili powder
¼ tsp cumin
4 dozen wonton skins
Oil for deep frying
Taco sauce, sour cream, guacamole, salsa…..what ever you like for dipping.
In a large skillet, cook meat and onion until meat is brown and onions are tender; drain.
Stir beans, cheese, taco sauce and spices into meat and mix well.
Place a wonton skin with one point toward you. Spoon a generous teaspoon of meat
mixture onto center of skin. Fold bottom of skin over filling; tuck point under filling.
Fold side corners over forming an envelope shape. Roll up toward remaining corner.
Moisten point and press to seal. Repeat until all are filled.
Fry a few at a time in deep hot oil, for about 1 min each side. Use slotted spoon to
remove; drain. Serve warm.
NOTE: can be made ahead if kept warm in oven.
ELEGANT BAKED CRAB APPETIZER
¾ cup finely diced green onion
½ cup finely diced celery
1 cup butter
⅓ cup flour
½ tsp garlic salt
1 ½ pints half & half cream
1 cup diced Velveeta cheese
1 lb fresh or frozen crabmeat or crab stix
½ cup parmesan cheese, grated
½ tsp paprika
Crackers
Preheat oven to 350*
Saute onions and celery in butter. Add flour, garlic salt, half & half and Velveeta. After
cheese has melted, add crabmeat. Stir crabmeat into cheese mixture. Pour mixture into
greased 9x9” baking dish. Sprinkle with parmesan and paprika. Bake for 20-30 mins and
serve with crackers.
Makes: 6-10 servings
CARAMEL DIP
8oz cream cheese, softened
1 cup brown sugar
1 tsp vanilla
Cream ingreds together; cover and refrigerate overnight. Serve cold.
6
BROCCOLI & CARROTS WITH ORANGES
1 sheet 18x24” heavy duty foil
¼ cup orange marmalade spreadable fruit
½ tsp salt
6 cups broccoli florets
1½ cups peeled baby carrots, halved lengthwise
11oz can mandarin oranges, drained
¼ cup cashews
Preheat oven to 450* or grill to med-high
Mix marmalade and salt. Add broccoli and carrots, toss to coat. Center veggies on foil.
Bring up sides of foil, double fold top and ends to seal making a large packet, leaving
room for heat circulation inside. Bake 15-20 mins on cookie sheet in oven, or in covered
grill. Open packet, add oranges; stir. Sprinkle with nuts before serving. Serves: 6-8
MEXICAN FOUR CHEESE POTATOES AU GRATIN
1 jar (16oz) Pace Mexican Four Cheese Salsa con Queso
¾ cup chicken broth
¼ cup heavy cream or half-and-half
3 medium potatoes, peeled and thinly sliced (about 3 cups)
Preheat oven to 350*
Stir the queso, broth and cream in a med bowl. Put half of the potatoes in a 2-quart
shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the
remaining potatoes and queso mixture. Bake 50 mins or until potatoes are tender. Let
stand for 10 mins.
Serves: 6
CAULIFLOWER BROCCOLI CASSEROLE
1 head (about 2¼ lb) cauliflower
1 bunch broccoli
2 tsp salt, divided
2 tbsp butter
2 tbsp flour
⅛ tsp pepper
1 tall can Pet Evaporated milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp grated parmesan cheese
Preheat oven to 350*
Separate veggies into flowerets. Place in saucepan of boiling water with 1 tsp of the salt.
Cook uncovered until tender; drain saving ½ cup of the cooking liquid. Place veggies in
shallow 2-quart baking dish. Melt butter in saucepan; stir in 1 tsp salt, flour and pepper.
Slowly stir in reserved veggie liquid and milk. Heat to boiling. Stir in cheddar until
melted. Pour over veggies. Combine mozzarella and parmesan; sprinkle over top. Bake
20 mins or until bubbly.
7
INSTANT MASHED POTATO SALAD
6 servings of instant mashed potatoes, prepared as on pkg
4 hard cooked eggs (reserve 1 for garnish)
1 tbsp mustard
½ cup sweet pickle relish
½ cup light mayo
When potatoes are cool, gently fold in remaining ingreds, except 1 egg. Slice remaining
egg to garnish top of salad. Cover with plastic wrap. Chill before serving. Serves: 6
SPAGHETTI SQUASH ALFREDO
1 medium spaghetti squash (about 3 lb)
1 can Cream of Celery Soup
¾ cup water
¼ cup milk
1 cup shredded low-fat Swiss cheese (4oz)
2 tbsp grated Parmesan cheese
Chopped fresh parsley
Chives
Preheat oven to 350*
Pierce squash with fork or skewer in several places. Bake for 50 min or until the squash is
fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to
separate the spaghetti-like strands.
Stir the soup, water and milk in a 2-qt. saucepan. Heat over med heat to a boil. Stir in the
Swiss cheese.
Place the hot spaghetti squash in a 2-qt. serving bowl. Pour the soup mixture over the
squash. Toss to coat. Sprinkle with Parmesan cheese and parsley. Serves: 5
OVEN ROASTED CARROTS
2 lbs baby carrots
4 small onions, quartered
6 cloves garlic, peeled
2 tbsp olive or vegetable oil
2 tsp white wine vinegar or cider vinegar
1-2 tsp dried thyme
½ tsp salt
⅛ tsp pepper
Preheat oven to 450*
Place carrots, onions and garlic in 2 greased 15x10x1” baking pans. Drizzle with oil and
vinegar. Sprinkle with thyme, salt and pepper; gently toss to coat. Cover and bake for 20
mins; stir. Bake, uncovered for 10 mins; stir again. Bake 10 mins longer or until carrots
are crisp tender.
Yield: 8 servings
8
BACON WRAPPED GREEN BEANS
3 cans whole green beans (or fresh green beans)
1 pkg maple bacon (can use regular bacon)
Pinch of garlic
1½ cups brown sugar
2 sticks butter
Toothpicks
Preheat oven to 350*
Cut bacon package into 3 equal parts. Rinse beans. Roll 4-5 beans in a ⅓ bacon strip and
hold together with a toothpick. Melt butter in saucepan; add brown sugar and garlic. Lay
bean bundles in a baking dish. Pour sauce over beans; bake for 20 mins. Drain sauce from
baking dish and put back in oven under broiler for about 1 min or until bacon gets crisp.
Makes: approximately 7 servings
SIMPLY SUPER TOMATOES
6 firm medium tomatoes, peeled and sliced ½” thick
Dressing:
⅔ cup oil
¼ cup wine vinegar
¼ cup parsley, chopped
¼ cup chopped green onions (including some of the tops)
1 garlic clove, minced
1 tsp salt
1 tsp dill weed
1 tsp basil
In a small bowl or screw-top jar, combine dressing ingreds and mix or shake well.
Arrange tomatoes in a serving dish. Pour dressing over tomatoes. Cover; chill 1-2 hours,
basting occasionally.
POTATO SMASHERS
8 small new potatoes (¾ lb) about 1½” in diameter
½ cup water
4 slices bacon
2 tbsp Kraft Zesty Italian dressing
½ cup shredded cheddar cheese
Place potatoes and water in 2-quart microwaveable dish. Microwave, uncovered, on high
10 mins or until potatoes are tender. Let stand 5 mins. Meanwhile, cook bacon in skillet
until crisp; drain on paper towels and crumble. Drain potatoes; place on work surface.
Press each potato with bottom of small bowl or saucer to flatten to ½” thickness.
Heat dressing in skillet on med heat. Add potatoes; cook 4 mins or until bottoms are
golden brown. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet
with lid. Cook an additional 2 mins or until cheese is melted. Makes: 4 servings (2 each)
9
GREEN RICE # 2
7oz box instant rice, cooked as on pkg
1 lb Velveeta cheese, cubed
1 pkg frozen chopped broccoli, cooked and drained well
2 eggs
⅔ cup milk
½ cup cooking oil
1 med onion, chopped
1 can Cream of Mushroom soup
Preheat oven to 325*
Mix all ingreds and put in large 2-quart casserole dish. Bake for 1 hour.
BROCCOLI & CARROT SALAD
1 lb fresh broccoli florets
2 cups sliced fresh mushrooms
1 carrot, shredded
4 green onions, sliced
1 cup light ranch dressing
¼ cup sunflower kernels
Toss veggies with dressing; cover. Refrigerate at least 1 hour. Sprinkle with sunflower
kernels just before serving.
LAYERED BROCCOLI-WILD RICE CASSEROLE
1 tbsp butter
4 tbsp finely chopped onion
2 tbsp flour
½ tsp salt
1 cup milk
½ cup sour cream
4 cups cooked wild rice (1 cup uncooked)
6 broccoli stalks, cut in half, lengthwise, cutting through the flowerets
1 cup Monterey Jack cheese, grated
½ cup chopped pecans
Preheat oven to 350*
Melt butter and saute onion, stirring until onion begins to soften slightly. Sprinkle in the
flour and salt, stirring and cooking over low heat until mixture is smooth. Slowly stir in
milk, stirring until sauce thickens slightly. Fold in sour cream. Blend mixture into cooked
rice. Steam broccoli until barely tender. Rinse under cold water to retain green color.
Layer half of the rice mixture in bottom of lightly buttered 7x11” glass casserole dish.
Alternating the flowerets toward the sides of the dish, place broccoli cut-side down, on
top of rice. Spoon remaining rice down center of broccoli. Sprinkle the cheese over the
rice. Sprinkle nuts over all. Bake covered for 20 mins, uncover and bake 10 more mins,
or until cheese bubbles.
Makes: 6 servings
10
MUSHROOM LOVER’S CASSEROLE
1 large onion, chopped fine
¼ cup butter or margarine
2 eggs, slightly beaten
½ cup light cream
3 cups sliced fresh mushrooms or 4 (4oz) cans mushrooms
4oz Velveeta cheese, cubed
¾ cup mushroom liquid from cans or if using fresh mushrooms use water
½ tsp salt
¼ tsp fresh ground pepper
25 Ritz crackers, finely crushed (1 cup)
Preheat oven to 350*
Saute onion in butter. Combine all remaining ingreds. Add onions, mixing well. Pour into
a greased 1½-quart baking dish. Bake covered for 30 mins and then uncovered for 30
mins.
EASY CHEESY NEW POTATOES
5 lbs new potatoes, cut in 1” cubes
1 lb Velveeta cheese
1 stick butter
½ cup milk
Salt & Pepper to taste
Boil potatoes until tender; drain. Add butter, cheese, and milk. Mix until cheese and
butter are melted. Add salt & pepper to taste.
NOTE: for variety add: bacon bits, sour cream or chives.
SPINACH SALAD
1 pkg spinach leaves, washed and dried
1 bunch green onions, chopped
1 cup Mandarin oranges, drained
8oz sliced mushrooms
2 carrots, shredded
2 hard-boiled eggs, sliced
8 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
Dressing:
⅓ cup white vinegar
1 tsp salt
1 tsp Worcestershire sauce
¾ cup vegetable oil
¾ cup sugar
1 bunch green onions, chopped
Make salad dressing by mixing ingreds in blender until smooth and refrigerating
overnight. When ready to serve, toss with the above salad ingreds in large bowl.
11
KISS OF SUMMER SALAD
2 cucumbers, peeled, sliced lengthwise and seeds scraped out
⅓ cup rice wine vinegar
1 tbsp sugar
1 tbsp kosher salt
3 large summer tomatoes, coarsely chopped
½ red onion, chopped
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
3 tbsp olive oil
Salt & freshly ground black pepper to taste
Place cucumbers in a large mixing bowl with vinegar, sugar and salt. Let stand at room
temp for 1½-2 hours, tossing occasionally. Add the tomatoes, onion, mint and parsley.
Stir in oil and season to taste. Serve.
HIDDEN VALLEY SALAD
1 lb fresh spinach
1 head lettuce
½ lb bacon, fried and crumbled
1 bunch green onions, chopped
3 hard boiled eggs, chopped
Dressing:
1 pkg Hidden Valley Ranch Dressing mix (original)
1 cup sour cream
2 cups mayo
Layer spinach, lettuce, bacon, onions and eggs in large glass bowl. Spread dressing over
top like frosting. Refrigerate all day or overnight. Toss before serving.
To make dressing: mix dressing mix, sour cream and mayo. Refrigerate 24 hrs.
CHICKEN RICE BAKE
1 fryer or 3 chicken breasts, cut in halves
¾ cup rice, uncooked
1 can Cream of Mushroom soup
1 can Cream of Celery soup
3-4 tbsp cooking wine (optional)
1 pkg dry onion soup mix
3-4 tbsp butter, divided
Preheat oven to 325*
Butter a 9x13 pan. Spread raw rice in bottom. Dot remaining butter over rice. Place
chicken over rice. Mix the 2 cans of soup and wine together (you may need to add a small
amount of water if more moisture is needed, especially if not using the wine). Pour
mixture over chicken. Sprinkle with onion soup mix. Cover with foil and bake for 3
hours. Uncover for last 15 mins of cooking.
12
CHERRY CHICKEN SALAD
Dressing:
1 tbsp lemon juice
¾ cup sour cream
¼ cup mayo
2 tbsp sugar
½ tsp curry powder
¾ cup fresh bing cherries, pitted and sliced
Salad:
¼ cup slivered almonds (I prefer pecans)
¼ tsp salt
2½ cups cooked chicken, diced (about 3-4 breasts)
½ cup chopped celery
⅓ cup diced green pepper
To make dressing: combine lemon juice, sour cream, mayo, sugar and curry; mix. Toss
cherries in the dressing.
Combine salad ingreds. Add a little dressing to help hold it together. To serve, scoop
chicken salad with ice cream scoop onto a plate. Top with cherry dressing.
NOTE: I like to line my plates with lettuce.
GROWN UP MAC AND CHEESE
8oz (2½ cups) uncooked mostaccioli or penne pasta
2 tbsp margarine or butter
2 tbsp flour
¼ tsp salt
⅛ tsp white pepper
Dash nutmeg
1¼ cups fat free half & half
½ cup shredded Fontina cheese
½ cup shredded Swiss cheese
½ cup shredded fresh Parmesan cheese
2 tbsp dry white wine
2 Italian plum tomatoes, thinly sliced
1 tsp olive or vegetable oil
2 tbsp sliced green onions
Preheat oven to 350*
Spray 1½-quart casserole with nonstick cooking spray. Cook pasta to desired doneness as
on pkg; drain.
Meanwhile melt margarine in large saucepan over med heat. Stir in flour, salt, pepper and
nutmeg; cook and stir until bubbly. Gradually add half & half, stirring constantly. Cook
until mixture boils and thickens, stirring frequently. Remove from heat. Stir in Fontina,
Swiss and Parmesan cheeses until melted (cheeses will be stringy). Stir in wine. Add
cooked pasta to sauce; stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes
around outside edge of dish. Brush tomatoes with oil; sprinkle with green onions. Bake
for 20-25 mins or until edges are bubbly and mixture is thoroughly heated.
13
MARTHA STEWART’S MACARONI AND CHEESE
For pasta:
Coarse salt
8 ounces dried elbow macaroni
For bread crumbs:
6 slices white sandwich bread, crusts removed
2 tablespoons unsalted butter, melted
For sauce and cheese topping:
3 tablespoons unsalted butter, plus more for baking dishes
1/4 cup finely diced yellow onion
1/4 cup all-purpose flour
3 cups whole milk
2 ounces Italian Fontina cheese, grated (1/2 cup)
3 ounces Gruyère cheese, grated (1 cup), 1/3 cup reserved for topping
6 ounces extra-sharp white Cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
Coarse salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
Heat oven to 375*
Bring a large pot of water to a boil, then add salt generously and cook pasta 2-3 mins less
than manufacturer’s instructions (the outside should be cooked but the inside underdone).
Transfer to a colander, rinse under cold running water, and drain well.
Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a
food processor to form very large crumbs. Transfer to a bowl, and add melted butter; toss
to evenly coat.
Butter eight 6oz shallow baking dishes or a 1½-quart baking dish.
Melt butter in a 4-quart pot over med heat, then cook onion until translucent, stirring
occasionally, about 5 mins. Whisk in flour and cook, stirring with a wooden spoon, until
bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a
simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot
to prevent scorching), until thickened, about 4 mins. Add Fontina, ⅔ cup grated Gruyère,
1⅔ cups grated Cheddar, and ½ cup Parmigiano-Reggiano, stirring until completely
melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and
stir to combine. Add pasta to sauce and stir to thoroughly combine. Pour into prepared
baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread
crumbs. Place dishes on a parchment-lined baking sheet and bake until bubbling and
cheese is golden brown, 25-30 mins. Let cool 5 mins before serving.
Serves: 8
OVEN BBQ CHICKEN BREASTS
(we all liked this, and sooooo easy!)
6 boneless skinless chicken breasts (about 2 lbs)
1 cup Kraft Original Barbecue Sauce ( I used Mauls)
Preheat oven to 375*
Put chicken in a 13x9 pan. Pour sauce on chicken. Bake, uncovered, 25 mins or till done.
NOTE: I sprinkled a little brown sugar over the top, really good!!!
14
TURKEY POLPETTONE
1 lb ground turkey
½ cup Italian style breadcrumbs
2 tbsp thinly sliced green onions
1 egg yolk
2 tsp chopped fresh sage leaves
1½ tsp finely grated lemon peel
½ tsp Worcestershire sauce
1 tsp sea salt, preferably gray salt
Freshly ground black pepper
2oz whole-milk mozzarella cheese, cut into 4 equal pieces
Coating:
½ cup flour seasoned with salt & pepper
1 cup Progresso panko crispy breadcrumbs
1 egg
Olive oil for frying
Preheat oven to 350*
Place turkey in large bowl; add remaining burger ingreds except cheese, work gently by
hand to mix well. Divide mixture into 8 equal pieces. Flatten each piece into a round
patty. Top 4 patties with a piece of cheese and then a second patty. By hand, press edges
together to seal and make patties of even thickness.
On separate sheets of waxed paper, place seasoned flour and breadcrumbs. In shallow
bowl, beat egg lightly. Coat patties in flour, then egg, then breadcrumbs; pressing crumbs
gently onto patties.
Heat 10” ovenproof skillet over med heat. Add enough oil until ⅛” deep. When oil is hot,
add patties. Cook about 1½ mins until nicely browned, then turn and cook other side 2
mins or until browned. Place skillet with patties in oven; bake about 10 mins until turkey
is no longer pink in center.
CHICKEN N’ BACON RANCH PIZZA
11oz can refrigerated thin pizza crust
½ cup ranch dressing
2 pkgs (6oz each) refrigerated cooked Italian Style Chicken Breast Strips, chopped
4 slices bacon, crisply cooked and coarsely chopped
¼ cup chopped onion
1 large plum (Roma) tomato, seeded and chopped 1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 400*
Spray a 15x10 or larger nonstick cookie sheet. Unroll dough on cookie sheet; starting at
center, press dough into15x10 rectangle. Spread dressing evenly over dough. Top with
remaining ingreds. Bake 13-16 mins or until crust is golden brown and cheese is melted.
NOTE: Roma tomatoes have less juice & are firmer, but you can use any type.
15
SKILLET BEEF AND GREEN BEANS
1 tsp oil
1 lb boneless beef top round steak, cut into thin strips
¼ cup chopped onion
3 cups thinly sliced new red potatoes
2 cups frozen cut green beans
¾ cup beef broth
½ tsp dried thyme leaves
¼ tsp pepper
1 tsp Worcestershire sauce
¼ cup water
2 tsp cornstarch
¼ cup chopped fresh parsley
Heat oil in large nonstick skillet or wok over med-high heat until hot. Add beef and
onion; cook and stir 2-3 mins or until beef is browned. Remove beef from skillet; cover
to keep warm. In same skillet, combine potatoes, green beans, broth, thyme, pepper and
Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer 15-20 mins or until
veggies are tender. In small bowl, combine water and cornstarch; blend well. Add beef
mixture, cornstarch mixture and parsley to veggies; cook and stir until bubbly and
thickened.
Yield: 4 servings
KIELBASA AND APPLE PASTA BAKE
1 lb rigatoni pasta
2 tbsp olive oil
1 large onion, sliced
¼ cup flour
1 quart milk
1 block (10oz) extra-sharp cheddar cheese, shredded (3 cups)
1 tsp hot pepper sauce
1 tsp salt
14oz pkg fully cooked kielbasa, sliced into ¼” thick coins
3 Fuji apples, cored and cut into ½” cubes
2 scallions, thinly sliced
Preheat oven to 350*
Coat oval 10-cup baking dish with nonstick cooking spray.
In large deep pot of lightly salted boiling water, cook pasta until al dente, firm but tender,
following pkg directions; drain.
Meanwhile, in large heavy bottomed saucepan, heat oil over med-high heat. Add onion;
cook until softened, 5-7 mins. Stir in flour; cook 1 min. Gradually whisk in milk. Bring to
boiling, stirring continuously; boil until thickened, about 1 min. Remove from heat.
Set aside 1 cup of the cheese for topping. Stir the remaining 2 cups cheese, hot pepper
sauce and salt into milk mixture until smooth. In the pasta pot, toss together pasta, cheese
sauce, kielbasa and apples. Spoon into prepared dish, mounding slightly; cover. Bake 30
mins. Uncover, stir mixture, sprinkle with remaining cheese and scallions. Bake until
cheese is melted, about 10 mins. Let stand 10 mins before serving.
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CAROL’S CHILI (CROCKPOT)
2 lbs ground beef
3 tbsp minced onions
Dash paprika
Dash garlic salt
¼ tsp chili powder (or more to taste)
Salt & Pepper to taste
1 tbsp sugar
22oz can Brooks chili hot beans
15oz can Brooks just for chili tomato sauce
15oz can Hunt’s seasoned diced tomato sauce for chili
14.5oz can Hunt’s diced tomatoes with green pepper, celery and onion
8oz can Hunt’s tomato sauce
4oz water
Mix all ingreds together and put in crockpot. Cook on low 6-8 hrs or high 4-5 hrs. Serve
with cheddar cheese and onions to sprinkle on top. We love it over shell noodles.
BROCCOLI FISH BAKE
1 pkg (about 10oz) frozen or 1 lb fresh broccoli spears, cooked, drained
1 lb fresh or thawed, frozen firm white fish fillet (cod, haddock or halibut)
1 can condensed Cream of Broccoli soup
⅓ cup milk
¼ cup shredded cheddar cheese
2 tbsp dry breadcrumbs
1 tsp butter, melted
⅛ tsp paprika
Preheat oven to 450*
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup, and milk; pour
over fish. Sprinkle with cheese. Mix crumbs, butter and paprika; sprinkle on top. Bake 20
mins or until fish is done.
Serves: 4
VELVEETA CHEESY SOUTHWEST MEATLOAF
1½ lb ground beef
3 slices white bread, torn into small pieces
1 egg, lightly beaten
1 can (10oz) Ro*Tel Diced Tomatoes & Green Chilies, drained
½ lb Velveeta cheese, cut up in small cubes
¼ cup chopped green pepper
2 tsp chili powder
Preheat oven to 375*
Mix all ingreds just until blended. Shape into a 9x5 loaf pan. Bake 1 hour or until cooked
through. Remove from pan. Let stand 5 mins before cutting into slices.
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LAURA’S AMISH CASSEROLE
2 cups cooked chicken, cut into small pieces (I use rotisserie chicken from deli dept)
2 cups uncooked macaroni noodles
2 cans Cream of Chicken soup
2 cups milk
½ cup chopped onion
¼ tsp black pepper
3 tbsp butter
1 cup shredded cheese
Preheat oven to 350*
Carefully layer ingreds in 9x13 baking dish in order given; do not mix. Bake 40 mins or
until done.
EASY TEX-MEX HASH
1 lb lean ground beef
1 tbsp oil
3 cups O’Brien frozen hash brown potatoes with onions and peppers (from a 24oz pkg)
1 cup chunky-style salsa
2 tsp chili powder (optional)
1 cup shredded Colby-Monterey Jack cheese blend
In large nonstick skillet, brown meat until cooked. Remove meat from skillet; cover to
keep warm; discard grease. In same skillet, heat oil over med heat until hot. Add
potatoes; cook and stir 8-10 mins or until browned. Stir in salsa, chili powder and meat.
Cook 5-8 mins or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
Cover; cook 2-4 mins or until cheese is melted. Yield: 4 (1 cup) servings
SEAFOOD BROCCOLI STIR-FRY
1 tbsp oil
¾ lb shelled, deveined, uncooked med shrimp
2 garlic cloves, minced
¼ cup water
14oz pkg frozen broccoli florets
1 small onion, chopped
1 tsp grated gingerroot
1 tbsp cornstarch
2 tbsp soy sauce
Heat oil in large skillet or wok over med-high heat until hot. Add shrimp and garlic; cook
and stir 5-6 mins or until shrimp turn pink, stirring constantly. Remove shrimp from
skillet; cover to keep warm. In same skillet, bring water to boil over med-high heat. Stir
in frozen broccoli, onion and gingerroot. Cook and stir 6-8 mins or until veggies are
crisp-tender. Add warm shrimp. In small bowl, combine cornstarch and soy sauce; blend
well. Stir until glaze has slightly thickened and covers all ingreds. If desired, serve over
hot cooked rice or pasta.
18
RACHAEL RAY’S FAVORITE CARBONARA
Salt & fresh ground pepper to taste
1 lb pasta, spaghetti or rigatoni
¼ cup extra virgin olive oil (enough to coat bottom of pan)
¼ lb pancetta (Italian bacon), chopped
1 tsp red pepper flakes
5-6 cloves garlic, chopped
½ cup dry white wine
2 large egg yolks
Freshly ground Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Boil a large pot of water, add a liberal amount of salt and cook pasta. Cook to al dente,
about 8 mins. Meanwhile heat a large skillet over med heat. Add olive oil and pancetta.
Brown pancetta 2 mins. Add pepper flakes and garlic; cook 2-3 mins more. Add wine
and stir up all pan drippings. In a separate bowl, beat yolks, then all 1 large ladleful
(about ½ cup) pasta cooking water. This tempers the eggs and keeps them from
scrambling when added to the pasta. Drain pasta well and add directly to skillet with
pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking
egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt.
Continue to toss and turn pasta until soaks up egg mixture and thickens, 1-2 mins.
Garnish with parsley and extra grated Romano.
CHEESY WIENERS AND PASTA
3 cups uncooked wagon wheel pasta
1 lb Velveeta cheese, cubed
½ cup milk
5 wieners, sliced
Cook pasta as on pkg; drain. Meanwhile in med saucepan, combine cheese and milk.
Cook over low heat until smooth, stirring occasionally. Add pasta and wieners; cook until
heated through.
Yield: 6 (¾ cup) servings
SMOTHERED PORK CHOPS
6 pork chops
Prepared mustard
Flour mixed with salt & pepper to taste
2 tbsp oil
1 can Chicken Rice soup
Preheat oven to 350*
Spread chops with mustard, dip in flour. Brown in oil. Place in casserole and cover with
soup. Cover and bake for 1 hour.
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CHICKEN & SAUSAGE
Dressing:
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
½ tsp lemon-pepper
¼ tsp salt
½ cup olive oil
Chicken & Sausage:
1 tbsp vegetable oil
6 large boneless skinless chicken thighs (about 2 lbs total)
4 sweet Italian sausages (about 1 lb total), each cut into 3-4 pieces
1½ lbs small red potatoes (about 1” in diameter; if larger cut in ½)
1 small red onion, cut into wedges
4 large cloves garlic, smashed
½ cup small pimento-stuffed olives (I left these out)
2 tbsp fresh oregano leaves
Preheat oven to 425*
In small bowl, whisk together vinegar, mustard, oregano, lemon-pepper and salt.
Gradually whisk in oil until dressing is thick and well blended.
Coat bottom of large roasting pan with vegetable oil. In large bowl toss chicken and
sausage with 6 tbsp of the dressing; place in roasting pan. Roast in oven for 15 mins.
In bowl, toss potatoes, onion and garlic with 3 tbsp dressing. Arrange in pan with chicken
and sausage. Roast another 40 mins or until potatoes are tender and chicken registers
170* on instant-read thermometer. Stir ingreds in pan halfway thru cooking.
When done, stir in olives and fresh oregano. Drizzle with remaining dressing. Serve from
the roasting pan.
SPICY HAM AND CHEESE PASTA
10oz pkg frozen cut broccoli with cheese sauce in a pouch
7oz (about 2 cups) uncooked med shell pasta
1 tsp oil
¼ tsp crushed red pepper flakes
1 med red bell pepper, chopped
6oz cooked ham, cut into thins strips (1 cup)
Bring large saucepan of water to boil. Add unopened pouch of broccoli; cook 5 mins.
Add pasta to water; return to boil. Cook an additional 10-11 mins or until pasta is tender;
drain. Meanwhile in med nonstick skillet, heat oil and red pepper flakes over med-high
until hot. Add bell pepper and ham; cook and stir 3-4 mins or until pepper is crisp-tender.
Return cooked pasta to large saucepan. Open broccoli pouch, add to pasta. Add ham
mixture; toss gently to mix.
Yield: 4 (1½ cup) servings
20
CHICKEN POT PIE
2 cans Cream of Potato soup
16oz pkg frozen veggies, thawed
2 cups cooked chicken, diced or shredded
½ cup milk
½ tsp thyme
½ tsp black pepper
2 (9”) pie crusts for a deep-dish pie
1 egg, slightly beaten
Preheat oven to 375*
Combine first 6 ingreds; spoon into bottom pie crust. Cover with top crust; crimp edges.
Slit top and brush with egg. Bake 40-45 mins or until golden brown.
NOTE: this makes 2 pies if using a regular pie plate, so you’ll have to double the crust.
FETTUCCINE PARMESAN
1 lb fettuccine
½ cup butter or margarine
1 cup grated parmesan cheese
1 cup Milnot
Fresh ground black pepper
Cook pasta as on pkg; drain. Toss noodles and butter until butter is melted; add cheese
and continue tossing until noodles are cheese coated. Add Milnot while tossing until
desired consistency.
Makes: 6-8 servings
WENDY’S MANDARIN CHICKEN SALAD
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
½ (5oz) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
½ cup shredded red cabbage
½ cup crispy chow mein noodles
½ cup roasted sliced almonds
Dressing:
2 tablespoons light mayonnaise
1½ tablespoons rice vinegar
2 teaspoons brown sugar
1½ teaspoons sesame oil
1½ teaspoons soy sauce
pinch of garlic powder
Add the dressing ingreds in a mixing bowl and blend with a mixer until combined. Chill
before serving. As the dressing chills, add chicken breasts to a pot of boiling water.
Reduce the heat, cover and simmer for 25 mins or until cooked. Once the chicken is
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tender and no longer pink, remove from the pot and cut into bite sized pieces.
Combine chicken and other remaining salad ingreds in a bowl. Toss the salad with the
dressing and serve. Serves 2.
EASY CHEESY TUNA NOODLE CASSEROLE
½ bag egg noodles
Butter or margarine
1 can chunk tuna
1 can mushroom slices
1 can Cream of Mushroom soup
¼-½ cup water
Velveeta cheese, sliced
1 small can tiny green peas
Preheat oven to 325*
Cook noodles as on pkg; drain. Coat inside of a deep med size casserole dish with butter.
Put noodles in dish and toss with 1 tbsp butter. Top noodles with sliced cheese; set aside.
In saucepan, combine tuna, mushrooms and soup with enough water to make a creamy
thick consistency. Heat until simmering. Add peas. Pour tuna mixture over noodles. Top
with more cheese slices. Bake until cheese melts and sauce is bubbly.
QUICK PILGRIM’S CASSEROLE
⅛ cup olive oil
Cooking spray
1 small onion, diced
2 ribs celery, diced
2 lbs leftover cooked turkey (or cooked from deli)
2 jars Heinz turkey gravy
1 large bag of frozen whole kernel corn or 2 (14.5oz each) cans, drained
1 box stuffing mix, prepared (or 2 cups homemade stuffing)
2 ½ cups prepared mashed potatoes (leftover or instant)
3 tbsp butter
1 bag mild cheddar cheese
Preheat oven to 350*
Pour olive oil into Dutch oven; saute onion and celery about 5 mins on low-med heat
until transparent but not browned. Slowly add turkey and saute until heated through; salt
and pepper to taste.
In small saucepan, combine gravy and corn; cook until heated through.
Spray sides of Dutch oven with cooking spray.
Pour corn and gravy mixture over turkey; spoon stuffing over top.
Salt and pepper mashed potatoes to taste; spread over dressing, making swirls with a fork.
Dot potatoes with butter, pushing pieces about ½” down into potatoes.
Sprinkle cheese over top; slightly swirling cheese into potatoes with fork. Bake 30 mins
or until heated through and cheese is melted.
Serves: 8 with leftovers!
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CHICKEN BROCCOLI CASSEROLE
4 whole chicken breasts, cooked and boned (I used boneless skinless)
2 pkg broccoli cooked until barely tender
2 (8oz each) pkgs cream cheese, softened
2 cups milk
1 tsp salt
½ tsp garlic salt
1 cup parmesan cheese, divided
Preheat oven to 350*
Mix cream cheese, milk, salt, garlic salt and ½ cup of the parmesan in a blender. Then
cook over med heat in saucepan until thick. Put broccoli in a 9x9” baking dish. Pour ½ of
sauce over top, then add chicken and remaining sauce over that. Sprinkle with rest of
parmesan. Bake 25-30 mins.
30 MINUTE YUMMY DUMPLINGS
½ cup water
4 tbsp butter or margarine
½ cup flour
⅛ tsp salt
1 tsp baking powder
2 eggs, slightly beaten
1 tbsp chopped parsley, if desired
3 quarts chicken soup broth (I use store bought)
Cooked chicken or turkey, cut up (I get it at the deli)
Diced vegetables like carrots and celery (can use frozen thawed veggies)
Bring water and butter to boil. Mix together flour, baking powder and salt add t water all
at once. Cook and stir until dough forms a ball; remove from heat. Beat in eggs, one at a
time (it may seem like they will never incorporate, but keep beating – they will). Stir in
parsley.
Simmer soup broth; add in meat and veggies. Drop dough by half-spoonfuls into the soup
cover and simmer 20 mins or until dumplings are cooked. Serves: about 4
BAKED PORK CHOPS
(this was so easy and Really Good!!!!!)
6 pork chops, cut a little thicker
1 egg
Flour
Breadcrumbs (I used Progresso Italian)
3 tbsp oil
1 can (10¾ oz) Cream of Mushroom soup
1 can (10½ oz) Onion soup (I used Cream of Onion)
⅓ cup parmesan cheese
Preheat oven to 350*
Flour chops; dip in beaten egg, and then breadcrumbs. Brown chops in oil. Place in
shallow pan and top with soups. Sprinkle with parmesan. Bake uncovered 1 hour.
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SHONEY’S COUNTRY FRIED STEAK
3 cups water
2 cups flour
2 teaspoons salt
¼ teaspoon black pepper
4 (4oz) cube steaks, trimmed, flattened
1½ tablespoons ground beef, lean
¼ cup flour
2 cups chicken broth
2 cups milk
¼ teaspoon black pepper
¼ teaspoon salt
Pour water into a med bowl. Sift flour, salt, and pepper together in med bowl. Dip steaks
in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for
about 3 hours. Deep fry steaks in 350* oil for 8-10 mins. Drain on paper towels. Brown
ground beef in skillet. Stir in flour, then remaining ingreds. Bring to boil, then simmer
until thick. Pour gravy over steaks.
CREAMY PORK SAUTE
2 tbsp vegetable oil, divided
1 lb boneless pork loin, cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 med onion, chopped (about ½ cup)
½ tsp dried thyme leaves, crushed
1 can Cream of Celery soup (regular or 98% fat free)
¼ cup water
Hot cooked regular long-grain white rice
Heat 1 tbsp oil in a 10” skillet over med-high heat. Add the pork and cook until it’s well
browned, stirring often. Remove pork from skillet. Heat the remaining oil over med heat.
Add the celery, onion and thyme; cook until the veggies are tender, stirring often. Stir the
soup and water into the skillet and heat to a boil. Return the pork to the skillet. Cook until
the pork is cooked through. Serve pork mixture over rice. Serves: 4
PANDA EXPRESS ORANGE CHICKEN
1 lb chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch
Orange Sauce:
1 cup water
½ cup ketchup
½ cup sugar
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⅛ cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion
Cut chicken breast into ½” cubes, set aside. To make marinade - combine egg white, salt
and sugar in a bowl and stir vigorously until ingreds are thoroughly mixed. Add chicken
cubes to marinade and stir to coat well.
To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons
cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot,
add the 2 tablespoons vegetable oil and heat. Add orange peel and scallion and stir for
about 20 seconds, taking care not to burn the orange peel.
Pour combined sauce ingreds into the pot and cook, stirring frequently, until sauce has
thickened, about 12-15 mins. Preheat 4 cups oil to 350-375°. Meanwhile, put marinated
chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20
seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and
fry chicken in hot oil until golden brown, approximately 2½ mins. Remove chicken
from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with
heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with
steamed rice.
Serves: 4
BAKED MACARONI AND CHEESE
6 tbsp butter
4 tbsp flour
1¾ cups of half & half
1¼ cups shredded Swiss cheese
1¼ cups shredded cheddar cheese (you can use less cheese if desired)
½ cup Parmesan cheese
3 cups of diced ham
5 cups cooked macaroni
1 cup bread crumbs, divided
¼ cup scallions, diced
Pepper to taste
Preheat oven to 350*
Using a large saucepan melt the butter and add the flour, stir and gradually stir in your
half & half making sure to keep stirring as the entire mixture thickens. Pour in your
cooked macaroni. Add your shredded cheese and your Parmesan to the mixture, now you
can add half the breadcrumbs and scallions, and add the cubes of ham. Stir well and pour
into a well greased casserole or baking dish. Put the last of the breadcrumbs on the top for
a nice crunchy top layer. Bake at about 20 mins or until the top is crisp.
25
CHICKEN PECAN QUICHE
1 cup chopped cooked chicken
1 cup shredded swiss cheese
¼ cup chopped onion
1 tbsp flour
½ cup chopped pecans, divided
1 (9”) unbaked deep-dish pastry shell
2 eggs, beaten
1 cup milk
½ tsp brown mustard
Preheat oven to 325*
In a med bowl, stir together chicken, cheese, onion, flour, and ¼ cup pecans; spoon into
pie crust. In another bowl, beat eggs with milk and mustard; pour over chicken. Top with
remaining pecans. Bake for 50 mins, or until done.
Servings: 8
MESSY BURGERS
1½ lbs ground chuck
½ tsp garlic pepper, or to taste
¼ cup diced onion
2 tbsp butter
4 slices american cheese
4 hamburger buns
Place meat in skillet over med-high heat. Cook, stirring to crumble, until no longer pink;
drain. Reduce heat to med-low. Add the onion, butter and garlic pepper. Cook, stirring
frequently, until the onion is tender. Lay the slices of cheese on top of meat. As the
cheese starts to melt, fold the meat from the edges onto the cheese, keeping some meat
under the cheese. Keep folding the meat until the cheese has completely melted and
everything is blended. Spoon onto buns to serve.
COUNTRY STEAK AND CREAM OF ONION GRAVY (CROCKPOT) (really good!!)
2 lb round steak, cut into serving size pieces
Flour
1 tsp salt
¼ tsp pepper
½ cup vegetable oil
2 cans Cream of Onion soup
1 cup water
Trim all fat from steak. Roll steak in some flour and brown in a skillet in the oil. Add salt
and pepper. When browned, put in crockpot. Add soups and water. Let cook slowly for 34 hours, or until done.
26
ASIAN BEEF AND NOODLES # 2
1 lb beef round tip steaks, cut ⅛”-¼” thick
1 jalapeno pepper, finely chopped
1 tbsp vegetable oil
1 pkg (3oz) beef flavor instant ramen noodles
¼ cup steak sauce
1 med carrot, shredded
2 tbsp chopped fresh cilantro or green onion
¼ cup chopped peanuts
Stack beef steaks; cut into 1”x3” strips. In med bowl, combine beef, jalapeno, and oil;
toss to coat. Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as on
pkg; drain. Heat large nonstick skillet over med-high heat until hot; stir-fry beef (½ at a
time) for 1 min or until no longer pink (do not overcook). Remove beef; keep warm. In
same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning
packet. Cook over med heat until hot, stirring occasionally. Then return beef to skillet;
mix lightly. Sprinkle with peanuts. Makes: 4 servings
GOLDEN PORK CHOW MEIN
1 tbsp oil
1½ lb lean pork steak, cut into ¼” slices
1 cup sliced carrots
½ cup diagonally sliced celery
1 cup water
2 tbsp soy sauce
2 tsp sugar
1 tsp beef-flavor instant bouillon
½ tsp garlic powder
½ tsp grated gingerroot or ⅛ tsp ground ginger
8-9oz (4 cups) fresh bean sprouts
½ cup diagonally sliced green onions
2oz jar sliced pimientos, drained
¼ cup cold water
2 tbsp cornstarch
Chow mein noodles
Heat oil in large skillet or wok over med-high heat until hot. Add pork; cook and stir until
browned. Remove pork from skillet; cover to keep warm.
To liquid in skillet add carrots, celery, 1 cup water, soy sauce, sugar, bouillon, garlic
powder and gingerroot; mix well. Reduce heat to med-low; cover and simmer 4-5 mins or
until veggies are crisp-tender. Stir in cooked pork, sprouts, onions and pimientos; cook
until thoroughly heated.
In small bowl, combine ¼ cup water and cornstarch; blend until smooth. Gradually stir
into mixture in skillet. Cook and stir over med-high heat until sauce is bubbly and
thickened. Serve over chow mein noodles.
27
OVEN ROASTED PORK N’ VEGETABLES
2-3 pork tenderloins (about 1½ lbs)
16-20 new potatoes (about 2 lbs), cut in half
6-8 carrots (about 1 lb), cut into 2” pieces
1 med onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary leaves, crushed
1 tsp dried sage leaves, crushed
¼ tsp pepper
Preheat oven to 450*
Generously spray roasting pan with nonstick cooking spray. Place tenderloins in pan.
Insert meat thermometer into thickest part of 1 tenderloin. Place potatoes, carrots and
onion around meat. Drizzle oil evenly over meat and veggies. Sprinkle with seasonings.
Bake for 30-40 mins or until thermometer reaches 165* and veggies are tender, stirring
veggies occasionally.
Yield: 8 servings
BACON SCALLOP CHEESY POTATO SOUP
1 lb med sea scallops
½ lb bacon, cooked and crumbled
1 cup shredded cheese
6 med Yukon Gold potatoes, cubed
1 small onion, diced
1 bay leaf
1 celery stalk, diced
1 tbsp olive oil
1 cup cream
1 cup milk
1 cup vegetable stock
1 packet mushroom/onion soup mix
1 tbsp garlic
1 tsp salt
1 tsp pepper
For top – oyster crackers and more shredded cheese
May need 2 tbsp cornstarch, but only if soup is too thin
Boil potatoes in water; drain. Reserving water. In frying pan, add olive oil, celery, and
onion; cook until transparent, about 3-5 mins. In a soup pot, combine cream, milk, stock,
garlic, salt, pepper and bay leaf; bring to a slow simmer. Add potatoes, scallops, bacon
and soup mix. Cook on low heat for 25 mins; add cheese. if soup is too thin, add 2 tbsp
cornstarch to thicken. If soup needs thinning, use reserved potato water. Serve with oyster
crackers and more cheese.
28
INSIDE OUT RAVIOLI
1 lb hamburger
½ med size onion, chopped
1 clove garlic, minced
10oz pkg frozen chopped spinach
15oz jar spaghetti sauce
8oz can tomato sauce
6oz can tomato paste
Salt & pepper
2 beaten eggs
7oz pkg small pasta shells, cooked
1 cup shredded cheddar cheese
½ cup soft breadcrumbs
1 tbsp + ¼ cup cooking oil
Preheat oven to 350*
Brown meat, onions and garlic in 1 tbsp of the oil. Cook spinach as on pkg; drain liquid
and add enough water to it to make 1 cup. Add water to meat along with spaghetti sauce,
tomato sauce, tomato paste, salt and pepper. Simmer for 10 mins. Combine spinach,
pasta, cheese, crumbs, eggs and ¼ cup oil in a 13x9” pan and spread evenly. Top with
sauce. Bake for 30 mins.
Serves: 6
HAM AND SWISS PIE
9” unbaked pie crust
½ lb swiss cheese, cubed
½ lb fully cooked ham, cubed
¼ cup chopped onion
1 cup cream
5 eggs
½ tsp salt
Preheat oven to 350*
Fill the crust half-full with alternating layers of cheese and ham. Beat the remaining
ingreds together. Pour over top. Bake 45 mins.
CHICKEN SHRIMP SUPREME
¼ cup butter
8oz sliced fresh mushrooms
¼ cup sliced green onions
1 can Cream of Chicken soup
2 tbsp milk or light cream
3oz cream cheese, cubed and softened
2 cups cooked, chopped chicken
2 cups cleaned, cooked, shrimp
3 tbsp sherry
2 tbsp fresh parsley
29
Hot cooked spinach noodles, fettuccine or egg noodles (approximately 12oz)
½ cup shredded cheddar cheese
In 3-quart saucepan melt butter. Add mushrooms and onions. Saute 5 mins. Remove from
heat. Stir in soup and milk until well combined. Add cream cheese and cook over low
heat, stirring mixture occasionally, until cheese is melted. Stir in chicken, shrimp and
sherry. Heat through. Do not boil. Just before serving stir in parsley. Mound noodles on
serving platter or individual plates. Spoon sauce over noodles. Sprinkle with cheddar.
OVERNIGHT CHICKEN BAKE
Casserole ingreds:
2 cups cubed cooked chicken
9oz pkg frozen mixed vegetables, slightly thawed, drained
7oz pkg uncooked elbow macaroni (1⅔ cups)
1 cup shredded American cheese
1 can Cream of Celery soup
2 cups water
Topping ingreds:
½ cup unseasoned dry bread crumbs
2 tbsp margarine or butter, melted
In large bowl, combine all casserole ingreds, mix well. Pour into ungreased 8” square (2quart) baking dish. Cover tightly with foil; refrigerate at least 8 hours.
Preheat oven to 350*
In small bowl, combine topping ingreds; mix well. Uncover casserole; stir. Sprinkle with
topping. Bake uncovered for 45-55 mins or until bubbly and golden brown.
Makes: 6 servings
BOB EVANS STUFFED CARAMEL BANANA PECAN CREAM PANCAKES
2 cups prepared vanilla pudding
2 cups cream cheese, room temperature
Any prepared pancake batter for 2 pancakes
2 tablespoons honey roasted pecans
1 banana sliced into ½” thick slices
Jar caramel sauce
1 tablespoon powdered sugar whipped topping
Powdered sugar
Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover
and refrigerate immediately. This mixture will store (covered) in the fridge up to 5 days.
Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle
evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook
second side. When done, place pancake on plate, top with 4 tablespoons Vanilla Cream
Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle
with confectioners' sugar. Garnish with whipped topping.
Serves 1
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QUICK & EASY EGG CASSEROLE
6 slices white bread, coarsely torn (can use rolls, English muffins, bagels or any bread)
1 lb bulk sausage, cooked, drained
1 cup shredded cheddar cheese
6 med eggs
2 cups milk
1 tsp salt
¼ tsp pepper
Preheat oven to 350*
Lightly grease a 13x9 pan. Place bread in bottom of pan; sprinkle with sausage and
cheese. Beat eggs, milk, salt and pepper in med bowl with wire whisk. Pour over top.
Bake 40-45 mins or until mixture is set in center and lightly browned. Makes: 8 servings
BREAKFAST PIZZA # 2
1 lb sausage
1 pkg crescent rolls
1 cup frozen loose hash browns, thawed
1 cup sharp cheddar cheese, shredded
5 eggs
¼ cup milk
Salt & Pepper to taste
2 tbsp parmesan cheese
Preheat oven to 375*
Fry sausage until done; drain. Separate 8 crescent rolls into triangles on ungreased 12”
pizza pan, points to the center. Seal perforations; bring dough up on sides to form an edge
around the outside of the pan. Over crust sprinkle sausage, potatoes, and cheddar cheese.
Beat eggs, milk, salt & pepper; pour over everything. Sprinkle with parmesan. Bake 2530 mins.
HOT BREAD IN FOIL
1 loaf French bread
Herb Cheese Butter Spread:
½ cup soft butter
2 tsp parsley
½ tsp oregano
2 tbsp grated parmesan cheese
⅛ tsp garlic
Preheat oven 350*
Slice bread into 1” slices and generously spread each slice with the butter spread. Make
butter spread by mixing all the ingreds. Reassemble loaf and wrap in foil. Seal securely.
Heat in oven for 20 mins.
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LEMON DROP COOKIES
1 stick butter, room temp
½ cup sugar
1 egg yolk
½ tsp vanilla extract
½ tsp lemon extract
¼ tsp salt
1½ cup flour
1 tbsp milk
1 cup powdered sugar
1 can lemon pie filling
Preheat oven to 375*
In bowl of stand mixer, place the butter and the sugar. Whisk quickly to cream them
together. Then add egg yolk, vanilla and lemon extract. Mix for another minute. If you
need to, stop the mixer and scrape down the sides of the bowl with a spatula.
In a med bowl, sift the flour. Add the salt. Mix these together. Now add half of the flour
to the stand mixer bowl. Then add the milk and the remaining flour. Mix until just
everything is just combined, creating a crumbly yet sticky dough.
Place the dough on a piece of parchment paper and push down with your hands. Now,
place a second piece of paper and with a rolling pin, roll out the dough so it's flattened to
¼” thick. Using a small, circle cookie cutter, cut out the cookies. Pull the dough from
around the circles and place the parchment paper on a cookie sheet. Roll out the dough
again and keep cutting out cookies until all the dough is used. Bake for 10-12 mins. They
should be a golden color. Then, let them cool on wire racks for about 10 mins.
Lightly sift the powdered sugar over the cookies to give them a thin layer of sugar. When
the cookies are complete cool, turn one cookie over, spread some of the lemon pie filling
on it, and top with a second cookie. This forms the lemon drop sandwich. Do this with all
of the cookies. Serve, and enjoy!
PEACH DESSERT
1 stick butter
¾ cup flour
2 tsp baking powder
1 cup sugar
¾ cup milk
Pinch salt
2 cups fresh sliced peaches (or any other fruit)
Preheat oven to 350*
Melt butter in deep loaf pan. Mix flour, baking powder, salt, sugar add milk to make
batter. Pour into pan over butter, then put fruit on top. Bake 45 mins. Serve warm with
ice cream or Cool Whip.
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GOODIE COOKIES
½ cup margarine
1 cup chopped pecans
¼ cup powdered sugar
1 cup flour
½ tsp vanilla
Preheat oven to 325*
Combine margarine, sugar and vanilla. Mix until creamy. Next add nuts and flour. Shape
into small ovals. Bake on ungreased baking sheet for 10-15 mins. Roll in powdered sugar
when cool.
HELLO DOLLY BARS
1½ cups graham cracker crumbs
½ cup butter or margarine
6oz pkg chocolate chips
3½ oz can flaked coconut
1 can Eagle Brand milk
Preheat oven to 325*
Melt butter and mix with crumbs. Press into ungreased 7x12” baking dish. Spread chips
and then coconut evenly on top. Pour milk evenly over the top. Bake 25-30 mins until top
is light brown. Let cool before cutting.
MAGIC S’MORE CRESCENT PUFFS
8oz can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
¼ cup graham cracker crumbs
¼ cup sugar
3 tbsp miniature semisweet chocolate chips
8 large marshmallows
¼ cup butter or margarine, melted
Glaze:
⅓ cup miniature semisweet chocolate chips
1 tsp shortening
Preheat oven to 375*
Unroll dough on work surface; press into 12x8” rectangle. Cut into 8 rectangles. In small
bowl, mix crumbs and sugar. Spoon 1 tsp chips on center of each rectangle. Dip
marshmallows into melted butter, roll in graham cracker mixture. Place marshmallows on
chocolate chips. Pull dough over marshmallow, completely covering marshmallow, pinch
edges of dough to seal. Dip into melted butter; roll in graham cracker crumbs. Place in
regular size paper baking cup. Repeat with all rectangles. Place paper baking cups on a
cookie sheet. Bake 12-18 mins or until deep golden brown. Cool 1 min. Remove from
cups; place on cooling rack set over waxed paper. In small microwaveable bowl,
microwave glaze ingreds uncovered on high 20-30 seconds, stirring once until mixture
can be stirred smooth. Drizzle over warm rolls.
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HEAVENLY HASH
12oz pkg chocolate chips
1 can Eagle Brand Milk
1 cup chopped pecans
1 pkg mini marshmallows
Melt chips, mix in milk. Place marshmallows in mixing bowl. Sprinkle nuts over top.
Pour chocolate mixture over top; stir all are coated. Pour into 13x9” pan that has been
sprayed with Pam. Cool, cut in pieces.
CHERRY DUMP CAKE
(really easy and really good!)
2 (21oz each) cans cherry pie filling
1 box white or yellow cake mix
2 (2¼ oz) bags chopped pecans (I always have some in the freezer, I just sprinkled some)
1 stick margarine
Preheat oven to 350*
Dump pie filling in greased 13x9 pan. Spread over bottom of pan. Sprinkle dry cake mix
over top of cherries, spreading cake mix over entire top. Thinly slice margarine and lay
over top of cake mix. Place in oven until margarine has melted, remove pan and spread
melted margarine to cover top. Sprinkle with nuts and bake 40 mins (50 mins if using
cake mix with pudding in it).
NOTE: I couldn’t get the margarine to spread once it was melted, the dry cake mix stuck
to it. So I’d just slice it really thin and try to cover the top as much as possible.
CHOCOLATE CHIP CHEESECAKE BARS
1 cup shortening
½ cup sugar
1 cup brown sugar, packed
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1½ cups chocolate chips
1 cup walnuts or pecans + a handful more
Cream Cheese Batter:
2 (8oz each) cream cheese, softened
¼ cup sugar
2 eggs
Preheat oven to 350*
Cream together first 4 ingreds. Add eggs and beat well. Combine flour, soda and salt; and
add to batter. Stir in chips. Spread half of batter in lightly greased 13x9 pan.
Mix cream cheese batter ingreds until creamy. Pour on top of batter in pan. Sprinkle with
a handful of nuts. Spread or drop on by spoonfuls the remaining batter. Pour the 1 cup
nuts over the top. Bake 45 mins.
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CITRUS SENSATION
¾ cup boiling water
pkg (4-serving size) sugar free orange jello
Ice cubes
½ cup cold water
½ cup orange sherbet, softened
Stir boiling water into jello in large bowl, stir at least 2 mins or until completely
dissolved. Add enough ice cubes to the cold water to equal 1 ¼ cups. Add to the jello; stir
until ice is completely melted. Add sherbet; stir with wire whisk until well blended.
Spoon evenly into 6 individual dessert dishes or a med size bowl. Refrigerate 1 hour or
till firm.
NOTE: whenever you have trouble dissolving jello, microwave for 30 seconds on high.
STRAWBERRY NUT BREAD
1 bag (16oz) frozen whole strawberries, thawed, drained
2 cups sugar
1¼ cups vegetable oil
4 eggs
3 cups flour
3 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
Preheat oven to 350*
Grease bottom only of two 9x5 or 8x4 loaf pans with shortening; lightly flour.
Slightly mash berries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well
blended. Stir in berries until well mixed. Stir in remaining ingreds except nuts just until
moistened. Stir in nuts. Pour into pans. Bake 1 hour to 1 hour 10 mins or until toothpick
inserted in center comes out clean. Cool 10 mins, loosen sides of loaves from pans;
remove from pans to wire racks. Cool completely, about 2 hours, before slicing. Wrap
tightly and store at room temp up to 4 days, or refrigerate up to 10 days.
NOTE: good served with a dollop of whipped cream and a spoonful of strawberry jam.
CHOCOLATE CHERRY CREAMS
6oz pkg semisweet chocolate pieces
⅓ cup Pet evaporated milk
1½ cups powdered sugar
⅓ cup chopped nuts
⅓ cup maraschino cherries, cut up
1¼ cups coconut
Stir chocolate pieces and evaporated milk in heavy 2-quart saucepan over very low heat
until chocolate melts. Remove from heat; stir in powdered sugar, nuts and cherries. Chill
until cool enough to handle. Roll teaspoonfuls of mixture in coconut. Chill until firm,
about 4 hrs. Keep refrigerated.
Makes: 2 dozen
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WHITE CHOCOLATE CHERRY CHUNKIES
1 stick butter
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
2 tbsp milk
2 cups chopped macadamia nuts
½ cup candied cherries
1½ cups white chocolate chunks
Preheat oven to 375*
In med bowl, with electric mixer, cream butter and sugars together until light and fluffy.
Add eggs and vanilla, beat until just combined; set aside. Sift together flour, soda and
salt. Add milk to butter mixture; add in dry ingred mixture. Mix until just combined
(batter should be stiff). In another bowl, combine nuts, cherries and white chocolate. Add
to batter, stirring only enough to blend. Drop by heaping tablespoons onto a greased
cookie sheet, 2” apart. Bake for approximately 11-13 mins. Cool on wire rack.
BLACK BOTTOM PECAN CHEESECAKE PIE
1 piecrust from 15oz box refrigerated piecrusts
1 cup semisweet chocolate morsels
3 tbsp whipping cream
8oz pkg cream cheese, softened
4 large eggs, divided
¾ cup sugar, divided
2 tsp vanilla, divided
¼ tsp salt
1 cup light corn syrup
3 tbsp butter or margarine, melted
1½ cups pecan halves
Chocolate syrup
Preheat oven to 350*
Unroll piecrust; fit into a 9” pie plate according to pkg directions. Fold edges under, and
crimp. Microwave chocolate morsels and whipping cream in a small glass bowl at med
(50%) power for 1-1½ mins or until morsels begin to melt. Whisk until smooth; set aside.
Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp vanilla and salt at med speed with electric
mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream
cheese mixture over chocolate layer. Whisk together corn syrup, butter, remaining eggs,
remaining sugar, and remaining vanilla. Stir in pecans; pour over cream cheese layer.
Bake 55 mins or until set; shielding pie after about 45 mins to prevent excessive
browning (cover with foil). Cool completely on a wire rack. Drizzle each slice when
served with chocolate syrup.
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LEMON CHIFFON BARS
1 cup flour
¼ cup sugar
½ cup butter, melted
25 Kraft Jet-Puffed marshmallows
2 tsp grated lemon peel
¼ cup fresh lemon juice
1 cup whipped topping
16 fresh raspberries (or small strawberries)
Preheat oven to 350*
Mix flour, sugar and butter until well blended. Press firm into bottom of greased 8”
square pan. Bake 15 mins or until light brown.
Mix marshmallows, lemon peel and lemon juice in large saucepan over low heat until
melted, stirring constantly. Remove from heat. Cool both crust and marshmallow mixture
completely. Add whipped topping to marshmallow mixture. Stir with whisk until well
blended. Spread evenly over crust. Chill 2 hrs or until firm. Cut into bars and top each
one with a berry. Store in airtight container in the fridge.
O’HENRY COOKIE BARS
4 cups quick cook oats
⅔ cup butter or margarine
½ cup Karo white syrup
1 cup brown sugar
3 tsp vanilla
6oz chocolate chips
⅔ cup crunch peanut butter
Preheat oven to 350*
Cream together butter, syrup, and sugar. Add oats and vanilla. Press into 9x13 greased
pan. Bake 15 mins. While baking, melt chips and peanut butter over low heat or in
microwave. When dough comes out of oven, cool slightly and then spread the chocolate
peanut butter on top. cool and cut into bars.
MINI GOOEY FRUIT TARTS
2 sticks butter, divided
1 egg
2 tsp almond extract, divided
8oz pkg cream cheese
2 cups powdered sugar
1 box yellow cake mix
Pie filling
Preheat oven to 350*
In large bowl, mix by hand 1 stick butter, egg, 1 tsp extract and cake mix. Dough will be
thick. Use cake release or non-stick spray to grease mini muffin pan. Press dough with
fingers in bottom and half way up sides of muffin pan cups, making a small well in each
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one. Mix by hand remaining butter, cream cheese, extract, and powdered sugar until well
combined (mixture will be thick). Spoon 1 tsp of mixture into each tart. Bake 15 mins.
Remove from oven, immediately add 1 tsp pie filling into middle of each tart. Let cool;
remove from pan.
SANTA’S SNICKERS SURPRISE COOKIES
2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3½ cups flour, sifted
1 tsp baking soda
½ tsp salt
13oz pkg Snickers miniatures
Combine first 4 ingreds with mixer on med speed until light and fluffy. Slowly add eggs
and vanilla, still beating, until thoroughly combined. Mix together flour, salt and baking
soda; add to sugar mixture. Cover and chill dough for 2-3 hrs.
Preheat oven to 300*
Unwrap candies. Divide dough into tablespoon-size pieces; flatten. Place candy bar in
center of each and form dough into ball around candy. Place on greased cookie sheet;
bake for 10-12 mins. Cool on wire rack or waxed paper.
NOTE: I like to sprinkle with powdered sugar and drizzle melted chocolate over top.
KEY LIME SQUARES
Crust:
1 cup butter or margarine
½ cup powdered sugar
2 cups flour
Pinch of salt
Filling:
4 eggs
2 cups flour
6 tbsp lime juice
6 tbsp flour
Rind of 1 lime, grated
Topping:
Powdered sugar for sprinkling on top
Preheat oven to 350*
Blend crust ingreds until crumbly; press into 9x9 square pan. Bake for 15-20 mins or
until edges are slightly browned.
To make filling: beat eggs; add remaining ingreds. Spread onto baked crust. Return to
oven and bake for 25 mins. Sprinkle with powdered sugar while warm. Cool and cut.
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NO BAKE COOKIES
1 box plain graham crackers
1 box cinnamon graham crackers
1½ sticks butter
1 cup sugar
1 cup coconut
1 cup chopped nuts
8 whole graham crackers, crushed
1 egg
½ cup milk
Icing:
2 cups powdered sugar
4 tbsp softened butter
3 tbsp milk
½ tbsp vanilla
Shredded coconut
Line bottom of a baking pan with plain crackers; set aside. Beat egg and milk together;
set aside. In a non-stick pan, melt butter; blend in sugar until dissolved. Add egg mixture
and cook slowly until creamy; stir in coconut, nuts, and crushed crackers. While hot,
spread on top of graham crackers in pan. Top with a layer of cinnamon crackers;
refrigerate.
To make icing: blend all ingreds and spread over top of cinnamon crackers. Sprinkle with
coconut. Refrigerate 3-4 hrs. Cut into size of one graham cracker.
KIM’S SKILLET CHEESECAKE
¾ cup flour
1 tsp baking powder
½ tsp salt
1 egg
1 (3.25oz) pkg regular vanilla pudding mix
3 tbsp margarine
½ cup milk
15oz can sliced peaches
3 tbsp juice from peaches
8oz pkg cream cheese
½ cup sugar + 1 tbsp sugar
½ tsp cinnamon
Preheat oven to 350*
Combine flour, baking powder, salt, egg, pudding mix, margarine and milk; beat 2 mins.
Spread in iron skillet (you can also use round cake pan or pie plate). Drain peaches,
arrange over top of batter. Beat cream cheese with ½ cup sugar and peach juice for 2
mins; spoon over batter to within 1” of edges. Combine 1 tbsp sugar and cinnamon;
sprinkle over top. Bake for 30-35 mins or until crust is golden brown.
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ORANGE SUGARED SNOWBALLS
1 cup butter, softened
¾ cup sifted powdered sugar
1 tbsp + 2 tsp finely shredded orange peel, divided
1 tbsp orange juice
2⅔ cups flour
¾ cup sugar
Preheat oven to 325*
In large bowl, beat butter on med-high speed 30 seconds; add powdered sugar and beat
until combined, then add orange juice. Beat in as much flour as you can with mixer, then
stir in remaining flour and 1 tbsp orange peel by hand. In food processor, combine sugar
and 2 tsp orange peel. Shape dough into 1¼” balls and roll in orange sugar to coat. Place
2” apart on ungreased cookie sheet. Bake for 12-14 mins or until bottoms are lightly
browned. Cool on cookie sheet for 2 mins. Roll in orange sugar again while still warm,
then cool on wire racks.
Makes 30 cookies
NOTE: store at room temp for 3 days or freeze for up to 3 months.
MILE-HIGH WHITE CHOCOLATE HUMMINGBIRD CAKE
1 (8oz) can crushed pineapple in juice
2 (18.25oz) packages white cake mix
2 (3.4oz) packages vanilla instant pudding mix
6 large eggs
2½ cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4oz) white chocolate baking bar, finely chopped (we used Ghirardelli)
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting:
3 cups white chocolate morsels
3 (8oz each) pkgs cream cheese, softened
¾ cup butter, softened
7½ cups powdered sugar
Garnish:
Toasted pecans
Preheat oven to 350*
Drain pineapple, reserving juice for another use. Squeeze pineapple well using several
thicknesses of paper towels to remove excess moisture.
Combine cake mix and next 7 ingreds in an 8-qt mixing bowl. Beat at low speed with an
electric mixer 2 mins; beat at med speed 3 mins. Fold in pineapple, white chocolate, and
next 3 ingreds. Pour batter into 4 greased and floured 9” round cake pans.
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Bake for 34-36 mins or until a wooden pick inserted in center comes out clean. Cool in
pans on wire racks 10 mins. Remove from pans to wire racks, and cool completely. Wrap
and chill cake layers at least 1 hour or up to 24 hours.
Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1
layer, cut side up, on cake plate. Spread with ½ cup frosting. Repeat procedure 6 times.
Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and
sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in fridge.
To make frosting: Microwave white chocolate at med (50%) power for 3 mins; stir until
smooth. combine cream cheese and butter in large mixing bowl; beat at med speed with
electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered
sugar, beating on low until well blended. Beat at med speed until mixture reaches desired
spreading consistency.
Note: To freeze: cover cake in an airtight container and freeze up to 1 month in advance.
Thaw in refrigerator overnight before serving.
GIRL SCOUT SAMOA COOKIES
1 box shortbread cookies
6 tbsp butter
½ cup sugar
½ cup light corn syrup
½ cup sweetened condensed milk
½ tsp vanilla
4 cups toasted coconut
1 cup chocolate chips
Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over
med-low heat, combine butter, sugar and syrup. Heat to full boil, stirring constantly with
a wooden spoon. Boil 3 mins, stirring constantly. Slowly pour in milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches 220-228*. Remove
from heat. Stir in vanilla; beat until creamy. Immediately stir in toasted coconut and mix
well. Spoon mixture by teaspoonfuls over cookies. Cool completely. Remove cooled
cookies from muffin tin onto waxed paper. Melt chips and drizzle thinly in stripes over
cookies; let chocolate harden at room temp. Store in airtight container.
CHOCOLATE PEANUT BUTTER DREAM BARS
¾ cup graham cracker crumbs
2 tbsp sugar
3 tbsp unsalted butter, melted
1 box (18.2oz) brownie mix
¼ cup water
⅓ cup oil
3 eggs
½ cup chopped dry roasted peanuts
4oz cream cheese, softened
½ cup creamy peanut butter
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½ cup powdered sugar
3 tbsp milk
1½ cups heavy cream, divided
1 tbsp light corn syrup
¾ cup semisweet chocolate chips
Garnishes optional: whipped cream, chopped peanuts, caramel sauce, chopped candy, etc.
Preheat oven to 350*
Spray a 9” square pan with nonstick cooking spray. Then line pan with foil, allowing
sides to overhang; spray foil.
In small bowl, combine graham crumbs and sugar. Mix in butter. Press mixture into pan.
Bake until golden, about 5-7 mins. Cool on wire rack.
Prepare brownie mix as on pkg for cake-like brownies (adding ¼ cup water, ⅓ cup oil
and 3 eggs). Fold in nuts. Pour batter into crust. Return to oven and bake until just set and
a toothpick inserted into center comes out clean, 30-35 mins. Cool completely in pan on
wire rack.
With electric mixer in med bowl, beat cream cheese until smooth. Add peanut butter and
powdered sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to
loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut
butter mixture. Spread evenly over cooled brownies. Refrigerate 1 hour.
Heat remaining cream in a small saucepan over med heat until just boiling. Remove from
heat; add corn syrup and chips. Cover and let stand 5 mins. Stir until smooth. Pour glaze
over top and spread to cover completely. Return to fridge for at least 1 hour.
Run a small knife around inside of pan and lift brownies out. Heat knife under hot
running water and trim edges. Slice brownies, rinsing knife after each cut, into 5 strips
about 1½” wide. Cut each strip into 5 pieces about 1½” square. Transfer to serving plate
and garnish as desired. (We use all the garnishes!!!!!!!!)
CRÈME BRULEE
From: Phoebe An
2 cups heavy cream
5 egg yolks
½ cup sugar
1 tablespoon vanilla extract
½ cup or so of light brown sugar.
Preheat oven to 275*
Whisk the cream, egg yolks, sugar, and vanilla together in a bowl. Mix it all up until it
gets nice and creamy. Pour this mixture into ramekins (little individual ceramic dishes). I
got it evenly distributed between 4 (7oz dishes). I suppose you could pour it all into one
smallish casserole dish too. Place the ramekins in a baking pan. Fill the baking pan with
hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in
the oven for 45 mins to an hour or so. After 45 mins or so check them every ten mins.
You'll know they're done when you can stick a knife in one and it comes out clean.
Remove the ramekins from the baking pan, set them on the counter, and let them cool for
15 mins or so. Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN
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layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't
have a torch, you can supposedly put them under the broiler for a minute or so. I haven't
tried this. [I got my wife one of those little kitchen torches for Christmas at WilliamsSonoma for about 25 bucks. It's fun!] The point is, you need to caramelize (melt and let
harden) the sugar.
Servings: 4
ALMOND CAKE (MICROWAVE)
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
½ cup oil
½ cup Amaretto liqueur
½ cup water
12oz almond paste
½ cup ground pecans
Spread pecans in a microwaveable bundt pan. Combine all other ingreds; carefully pour
over pecans. Bake in microwave on full power for 10-12 mins.
CHERRY BREAD
1 cup sugar
1 egg
2 cups flour
1 tsp salt
¼ cup butter
1 tsp baking powder
1 small bottle maraschino cherries, chopped, reserve juice
some milk
½ cup chopped nuts
Preheat oven to 325*
Pour juice off cherries into a measuring cup; fill with milk to make 1 cup. Mix ingreds in
the order given. Bake about 1 hour in a greased loaf pan.
CHERRY DELIGHT CAKE
1 can cherry pie filling
1 box yellow cake mix
1 can flaked coconut
1 can crushed pineapple (approx 2½ cups or approx 20oz)
1 stick butter or margarine
1 cup chopped pecans
Preheat oven to 325*
Dump pie filling into a 9x13 pan. Sprinkle pineapple over top evenly. Sprinkle dry cake
mix evenly over top of pineapple. Melt butter and pour over cake. Sprinkle with coconut
and nuts. Bake 1 hour.
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MAPLE CREAM COFFEE CAKE TREAT
1 cup packed brown sugar
½ cup chopped nuts
⅓ cup maple-flavored syrup or dark corn syrup
¼ cup butter or margarine, melted
8oz pkg cream cheese, softened
¼ cup powdered sugar
2 tbsp butter or margarine, softened
½ cup coconut
2 cans (12oz each) Pillsbury Golden Layers refrigerated buttermilk biscuits
Preheat oven to 350*
In ungreased 13x9 pan, mix brown sugar, nuts, syrup and ¼ cup butter; spread evenly in
bottom of pan. In small bowl, beat cream cheese, powdered sugar and 2 tbsp butter with
spoon until smooth. stir in coconut.
Separate dough into 20 biscuits; press or roll each into 4” circle. Spoon 1 tbsp cream
cheese mixture down center of each circle to within ¼” of edge. Overlap sides of dough
over filling forming finger-shaped rolls; arrange seam side down in 2 rows of 10 rolls
each over brown sugar mixture in pan.
Bake 25-30 mins or until deep golden brown. Cool 5 mins. Turn pan upside down onto
sheet of foil or waxed paper, or onto large serving platter; remove pan. Serve warm.
Cover and refrigerate leftovers.
LEMON DAFFODIL TORTE
14oz can Eagle Brand Sweetened Condensed Milk
½ cup lemon juice
½ tsp grated lemon rind
Yellow food coloring (optional, but makes it look really good)
2 cups flour
1 tbsp baking powder
½ tsp salt
1½ cups sugar
¾ cup Crisco shortening
2 tsp vanilla
1 cup milk
4 egg whites
¾ cup flaked coconut
Creamy White Frosting:
3 cups powdered sugar
⅔ cup Crisco shortening
2 tbsp milk
1 tsp vanilla
Preheat oven to 350*
In med bowl, combine sweetened condensed milk, lemon juice, rind, and food coloring;
chill.
Meanwhile combine flour, baking powder, and salt.
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In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture
alternately with milk, beating well.
In small bowl, beat egg whites until stiff but not dry. Fold into the batter. Spread batter
into 2 greased and floured 8 or 9” round layer cake pans. Bake 25 mins or until toothpick
comes out clean. Cool 10 mins then remove from pans; cool completely. Split each layer
in half horizontally, making 4 thin cakes. Place bottom layer on a serving platter and
spread ½ cup of the chilled lemon filling on the cake, repeat layers and on top spread the
lemon filling to within 1” of the edge. Spread the frosting on sides and the 1” rim all the
way around the top that has no filling. Coat the sides of the cake with the coconut. Store
covered in the fridge.
Creamy White Frosting: In small bowl combine all the ingreds; beat on low speed until
smooth. Add additional milk, if needed for desired consistency.
LEMONADE YOUR GRANDMOTHER NEVER MADE
4 quarts water
Juice of 12 lemons
4 cups sugar
2 tsp salt
1 fifth light rum
24 cinnamon sticks
In a stainless steel or enameled pan, combine water, lemon juice, sugar and salt. Heat to
very hot, but not boiling. Add rum. Serve while warm, in cups or mugs that contain one
cinnamon stick.
Makes: 24 (1 cup) servings
LIME SUMMER FREEZE
4oz light rum
1½ 6oz cans frozen concentrate pineapple juice
¼ cup half & half
1 quart lime sherbet
Pour rum, pineapple juice and half & half in blender. Add sherbet to fill. Blend and serve.
Makes: 6-8 servings
SUMMER SLUSH COOLER
1 cup sugar (or less to taste)
1 cup hot tea
12oz can frozen orange juice, thawed
12oz can frozen lemonade, thawed
3 cups water
1½ cups liquor (vodka, rum, whiskey, or apricot brandy)
A clear carbonated soft drink
Mix all ingreds (except soft drink), thoroughly. Freeze overnight, in a large plastic
container; tightly sealed. To serve mix ⅔ parts slush to ⅓ part soft drink. Makes: 10-12
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HURRICANES
10oz refrigerated orange juice
10oz unsweetened pineapple juice
8oz dark rum
8oz light rum
8oz triple sec
5oz fresh lime juice (about 8 limes)
Crushed ice
2oz grenadine syrup
Fresh pineapple slices and maraschino cherries for garnish (optional)
In large pitcher, stir orange juice, pineapple juice, rums, triple sec and lime juice. Fill 8
hurricane glasses or tall glasses with crushed ice. Pour mixture over ice. Pour ¼ oz (1½
tsp) grenadine into each glass. Garnish with fruit, if desired.
Makes: 8
BANANA DAIQUIRI
1½ oz rum
½ oz triple sec
1½ oz lime juice
1 tsp sugar
1 banana, cut in 1” chunks
1 cup crushed ice
Put in blender, blend well. Serve.
CREAMSICLE
½ oz Galliano
½ oz orange juice
½ oz whipped cream
Shake all ingreds over ice in a shaker. Strain into a shot glass
COMFORTABLE SCREW AGAINST THE WALL
2oz Southern Comfort
2oz Sprite
2oz orange juice
Mix and add ice.
BACARDI MAMBO
1 part orange juice
1 part pineapple juice
1 part dark rum
1 part light rum
Shake and serve.
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STRAWBERRY RUM PUNCH
½ fifth of rum
2 cans Coco Lopez
32oz can pineapple juice
2 (6oz each) boxes frozen strawberries
32oz 7-up
Put Coco Lopez and strawberries in blender; blend well then freeze until slushy. Add to
other ingreds in punch bowl; stir well and serve.
APRICOT BRANDY SLUSH
12oz can frozen lemonade
12oz can frozen orange juice
32oz can apricot nectar
46oz can pineapple juice
2 cups vodka
2 cups apricot brandy
A lemon-lime carbonated soft drink
Combine all ingreds, except soft drink. Stir well in a large container. Store in freezer,
stirring several times during the first couple hours (freeze about 24 hrs). To serve, fill
glass half full of slush and add the soft drink to fill glass. Stir and serve. Makes: A Lot!!
SOUTHERN BREEZE
1oz Southern Comfort
1oz Amaretto
2 dashes pineapple juice
2 dashes cranberry juice
1 dash 7-up
Pour ingreds into a cocktail glass and shake well.
RUM COOLER
1 glass Sprite
1oz Captain Morgan’s Silver Spiced rum
2 splashes grenadine
1 wedge lemon
Mix rum, sprite and grenadine. Squirt some lemon juice in and then throw in the lemon
wedge. Serve in an Old-Fashion glass.
SCREWDRIVER
12oz orange juice
3oz vodka
Stir and pour over ice in a high-ball glass.