1
BEEF TACO DIP
(really good, major hit here!)
Set # 11
2 lbs ground beef
2 packets taco seasoning (I use the Taco Bell Packets)
2 bricks Philadelphia Cream Cheese
1 16oz Sour Cream
1 16oz jar mild salsa
1 large tomato diced into small cubes
3 cups shredded lettuce
1 bag shredded colby/montery jack cheese
I big bag Tortilla chips
Brown beef on medium high heat. When almost cooked, add the packets of taco seasoning and mix
well. Remove from heat and let cool.
In a bowl, blend together the cream cheese and the sour cream.
Once the beef has cooled, layer on the bottom of a 9 x 13 inch casserole.
Now you will layer the cream cheese and sour cream mixture over the beef. Followed by the salsa,
tomatoes, lettuce and finishing it off with the colby/montery jack cheese.
People can dip their tortilla chips right into the casserole pan or they can spoon portions onto small
plates.
CHILI CON QUESO DIP
2 (8oz) pkgs fat free cream cheese
2 (12oz) cans vegetarian chili
4oz can chopped green chilies
16oz jar Pace salsa
1 minced red onion
Tortilla chips
Combine all the ingreds except chips in a crock-pot and let cook for about 1 hour on high, stirring
occasionally. Reduce heat to low until ready to serve. Use chips to dip!
MOCK CRAB DIP
From: Peggy Parliman
5 imitation crab stix
1 cup shredded cheddar
1 small onion, chopped finely
½ cup celery, chopped finely
4-5 tbsp light mayo
2 tbsp prepared Hidden Valley Ranch Dressing
a few shakes of dillweed
Garnish – 1 can tiny shrimp
Mix everything together and garnish top with tiny shrimp.
2
MOZZARELLA APPETIZERS
From: Donna Alagna
1 jar (15½ oz) Ragu Chunky Garden Style
1 lb mozzarella cut in 1” cubes
3 tbsp flour
2 eggs, beaten
¾ cup seasoned breadcrumbs
oil
In small pan heat sauce, keep warm. Dredge cheese in flour and then dip in beaten eggs, then in
breadcrumbs to coat well. In a large saucepan heat 2” oil. Fry cheese in small batches, drain on paper
towel. Serve with sauce.
IRISH FRUIT DIP (We all love this!)
From: Nicki Bevolo
8oz marshmallow crème
8oz cream cheese, softened
Beat together with mixer and chill. Serve with apple slices, strawberries, grapes, pound cake cubes,
or angle food cake cubes.
OLIVE AND CHEESE SPREAD (this was really good!!)
½ cup diced green olives
½ cup diced black olives
½ cup diced green onions
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese
1 cup mayo
combine all ingreds and spread in shallow baking dish such as a tart/quiche pan. Bake 30 mins at
350*. Serve with lightly toasted baguette slices.
COLD NACHO APPETIZER
From: Donna Alagna
8oz cream cheese, can use the softened tub kind
12oz Heinz chili sauce
1 green pepper chopped
8 chopped green onions with tops, chopped
1 can black olives, chopped
2 cups shredded mozzarella cheese
Spread cream cheese on bottom of a 9x12” pan or a round tray. Cover with chili sauce and rest of
ingreds sprinkling the mozzarella on top. Refrigerate until ready to serve. Serve with Nachos,
Doritos or Tostitos.
3
ALMOND CREAM DIP
1 pkg (3oz) cream cheese, softened
3 tbsp sour cream
3 tbsp powdered sugar
1 tbsp almond liqueur or ¼ tsp almond extract
dash salt
In small bowl, beat cream cheese with wire whisk or electric mixer until fluffy. Beat in remaining
ingreds, blending thoroughly. Serve with fresh strawberries, cherries, or other fresh fruits for
dipping. Makes about ⅔ cup
“I CAN’T STOP EATING THIS” MEXICAN DIP
8oz cream cheese, softened
8oz light sour cream
1 can refried beans
½ pkg enchilada mix
20 drops hot sauce (or to taste)
4oz grated cheddar cheese
4oz grated Monterey Jack
black olives, sliced
tomatoes and lettuce chopped for topping
Preheat oven to 350*
Soften cream cheese. Mix cream cheese, sour cream, beans, enchilada mix, and hot sauce. Spread
into two 8” pie pans. Cover with the 2 remaining cheeses. Bake 15-20 mins. Top with olives,
tomatoes, and lettuce. Allow 10 mins to cool. Serve with jumbo Fritos and Tostitos.
TOASTY CRAB APPETIZERS
From: Diana Policy
½ lb crabmeat (remove cartilage)
1½ tbsp mayo
½ tbsp mustard
½ tbsp lemon juice
6 slices toasted white bread
⅛ cup grated Parmesan cheese
1 tbsp breadcrumbs
Combine mayo, mustard, lemon juice, and crabmeat. Remove crusts from bread. Spread crab
mixture on each slice of toast. Combine cheese and crumbs, sprinkle over each slice. Cut each slice
into 6 pieces. Place on a broiler pan 3” from heat. Broil 2 mins till brown.
CAROL O’S MEATBALLS (I don’t care for sauerkraut, but I loved these!)
From: Carol O’Leary
2 jars chili sauce
2 cans jellied cranberry sauce
1 jar sauerkraut
4
Meatballs, homemade or frozen.
Bring the chili sauce, cranberry sauce, and sauerkraut to a boil. Put the meatballs into a 13x9” pan
and pour the sauce over the top. Bake 1 hour at 350*. Can then be kept in a crock-pot.
SOUTH OF THE BORDER ROLLS
From: Karen Winchester
2 (8oz) cream cheese
½ cup diced celery
½ cup chopped red bell pepper
Chopped black olives to taste
2 green onions chopped
4 (10”) flour tortillas
Mix the first 5 ingreds and spread on the tortillas. Roll the tortillas up and slice into bite-size
appetizers.
SALSA FROM “CHILI’S”
1 can tomatoes and green chilies (14.5oz)
1 can whole peeled tomatoes, undrained (14.5oz)
1 tbsp + 1 tsp jalapenos canned and diced, but not pickled!!
¼ cup diced yellow onion
½ to ¾ tsp garlic salt
½ tsp cumin
¼ tsp sugar
In food processor, process jalapenos and onions for a few mins. Add both cans of tomatoes, salt,
sugar, and cumin. Process all ingreds till well blended, but DO NOT puree! Place in a covered dish
and chill for at least a couple hours.
PEPPERONI PINWHEELS
(Easy and always a big hit!)
8oz can crescent rolls
3½ oz pkg (32 slices) sliced pepperoni
2oz (½ cup) shredded mozzarella
1 cup prepared pizza or spaghetti sauce, heated (optional)
Heat oven to 350*
Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each
rectangle. Sprinkle with 2 tbsp cheese. Starting at shortest side, tightly roll up each rectangle; pinch
to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal.
Place sealed-side-down on ungreased cookie sheet. Bake for 18-20 mins, or until golden brown.
Serve with warm sauce is desired.
Makes: 16
SAUSAGE BITES (this was a hit!)
1½ cups bottled barbecue sauce
⅔ cups orange marmalade
5
½ tsp dry mustard
⅛ tsp ground allspice
12oz cooked bratwurst, cut into ½“ thick slices
12oz cooked kielbasa, cut diagonally into ½“ slices
8oz small cooked smoked sausage links
1 (8oz) can pineapple chunks, drained
In large saucepan combine barbecue sauce, marmalade, dry mustard, and allspice. Cook and stir until
bubbly. Stir in rest of the ingreds, cover and cook over med-low heat about 20 mins or until heated
through, stirring occasionally.
Makes 20 servings
Crock-Pot method: In 4 quart crock-pot combine barbecue sauce, marmalade, dry mustard, and
allspice. Then stir in all 3 meats, cover and cook on high setting for 2½-3
hours. Stir in pineapple chunks. Serve immediately or keep warm on low for up to 2 hours.
OPEN FACE MINI HAMBURGERS (a family favorite as appetizer or dinner!)
From: Mom Bolin
Mix hamburger, breadcrumbs, onion salt, and Worcestershire. Lay dollar size buns on a cookie sheet
spread with pickle relish and mustard, top each with a thin meat patty. Bake at 350* for 15-20 mins
or until done. (can be topped with any type of cheese for last few minutes.)
CASHEW CHICKEN (IN THE CROCKPOT) (easy as carryout! Only 2 gram sat. fat)
1 (10¾ oz) can condensed golden mushroom soup
2 tbsp soy sauce
½ tsp ground ginger
1½ lb chicken breast tenderloins
1 cup sliced fresh mushrooms or 4oz can drained
1 cup sliced celery
1 cup packaged shredded carrots or fresh carrots shredded
1 (8oz) can sliced water chestnuts, drained
½ cup cashews
3 cups hot cooked rice
In crockpot combine soup, soy sauce, and ground ginger. Stir in chicken, mushrooms, celery,
carrots, and water chestnuts.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Stir cashews into chicken mixture.
Serve over hot cooked rice.
RUSH HOUR SWISS STEAK
2 lbs ground round or chuck
3 tbsp flour
½ tsp salt
¼ tsp ground black pepper
1 tbsp oil
1 cup chopped onion
6
1 can (14.5oz) diced or stewed Italian-style tomatoes
½ cup dry red wine or beef broth
Shape beef into 6 patties. On sheet of waxed paper, combine flour, salt, and pepper. Coat both sides
of patties in flour mixture, shaking off excess. Reserve remaining flour mixture. In large nonstick
skillet, heat oil over med-high heat. Add beef patties; cook until browned, about 5 mins per side. (if
necessary, cook in 2 batches) Transfer beef to plate; cover to keep warm. Add onion to skillet, cook
until soft, about 5 mins, scraping up any browned bits. Stir in reserved flour mixture; cook 1 minute.
Stir in tomatoes and wine or broth. Add beef; cover and simmer for about 15 mins, or until meat is
tender, stirring sauce occasionally. Serve with mashed potatoes or buttered noodles. (6 servings)
CHICKEN BROCCOLI AU GRATIN
1 tbsp olive oil
1 cup sliced fresh mushrooms
1 small onion, sliced (½ cup)
1 box (10oz) Green Giant frozen “Broccoli & Zesty Cheese Sauce”
⅔ cup ricotta cheese
1 cup chopped cooked chicken
1 can (4oz) refrigerated Pillsbury crescent dinner rolls (4 rolls)
Preheat oven to 375*
In 10” skillet, heat oil over med-high heat. Add mushrooms and onion; cook 5-7 mins, stirring
frequently, until tender. Meanwhile, microwave broccoli as directed on box.
Spread ⅓ cup of the ricotta in bottom of each of 2 ungreased 2-cup au gratin dishes or individual
casseroles. (Note: can be made in ungreased 8” square glass baking dish)
Top evenly with chicken, mushroom mixture, and broccoli.
Unroll dough and cover casseroles, tucking in edges if needed. Place dish or dishes on cookie sheet,
bake 20-25 mins or until tops are golden brown and edges are bubbly.
FAMILY CLASSIC MEATLOAF
1½ lb extra lean hamburger
1 can (10¾ oz) tomato soup, divided
1 pkg (6oz) Stove Top stuffing mix for chicken
1 egg, lightly beaten
1 onion, chopped
1 tsp dried thyme leaves
¼ cup chili sauce
Preheat oven to 350*.
Mix meat, ½ cup of the soup, stuffing mix, egg, onion, and thyme. Press evenly into 8x4” loaf pan
sprayed with cooking spray. Bake for 55 mins.
Heat remaining soup with chili sauce in a small saucepan. Spoon over meatloaf before serving.
Makes 6 servings
7
CHEESY TOMATO CHICKEN SKILLET
2 cups uncooked pasta nuggets or radiatore (7oz)
¾ lb chicken breast strips for stir-fry
1 can cream of chicken soup
1½ cups chopped plum (Roma) tomatoes (4-5 med.)
½ cup milk
2 tbsp chopped fresh basil
1 cup shredded mozzarella cheese (4oz)
Cook pasta as directed on pkg, drain and cover to keep warm.
Meanwhile heat a 10” nonstick skillet over med-high heat. Add chicken; cook 4-6 mins stirring
frequently, until chicken is no longer pink in center. Reduce heat to med, stir in soup, tomatoes,
milk, and basil. Then stir in pasta and cook about 8 mins, stirring occasionally, until bubbly and
thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted,
2-3 mins.
Makes: 4 (1¼ cup servings)
SLOW-COOKED TURKEY ROAST WITH VEGETABLES
Pam no-stick cooking spray
16oz pkg baby carrots
3 med red potatoes, peeled, cut into ¾“ cubes (about 3 cups)
1 large onion, coarsely chopped (about 1 cup)
1 can cream of celery soup
½ cup water
1 tsp poultry seasoning
¼ tsp salt
1 Butterball Boneless Breast of Turkey Roast, 3 lbs (thawed if frozen)
1 tbsp no-salt seasoning blend
¼ cup instant mashed potato flakes
Spray a 5-quart slow cooker with the Pam. Place carrots, potatoes and onions in slow cooker.
Combine soup, water, poultry seasonings, and salt in small bowl, then pour evenly over the
vegetables.
Remove the turkey from pkg, pat dry with paper towels. Discard the enclosed gravy packet or
refrigerate for another use. Lift string netting and shift position on roast for easier removal after
cooking. Sprinkle seasoning blend over the turkey; place over vegetables. Cover with lid. Cook on
low for 6-8 hours, or until turkey reaches 170* when tested in center with meat thermometer.
Remove turkey from slow cooker. Let stand 10 mins. Meanwhile, add potato flakes to vegetables in
slow cooker; mix well. Let stand, covered, 5 mins. Remove string netting from turkey; carve into
slices. Serve with the vegetable mixture.
MEATBALL CASSEROLE
1½ lbs hamburger
½ pkg dry onion soup mix
2 eggs
1 cup bread crumbs or oatmeal
½ cup catsup or buttermilk
8
Potatoes, carrots, celery, peas (any combo you’d like) (canned or frozen)
2 cans cream of mushroom, celery, or chicken soup
Mix first 5 ingreds, roll into meatballs, the size you want. Brown meatballs in skillet and set aside.
Cut up veggies, place in bottom of a casserole dish. Put meatballs over the veggies.
Pour the soup over the top and add 1 can of water. Bake at 350* for 1 hour. I thought this would be
good served over noodles or rice.
TURKEY CHILI
2 tbsp oil
2 med onions, finely chopped
2 small red or green bell peppers, finely chopped
2 lbs (95% lean) ground turkey
2 cans (14½ oz each) diced tomatoes
1 can (14½ oz) beef broth
1 cup water
¼ cup tomato paste
2 tsp chili powder
Salt and black pepper to taste
1 can (15oz) kidney beans, rinsed and drained
1 can (15oz) pinto beans, rinsed and drained
Cooked rice - optional
Sour cream, shredded cheddar, and green onion sliced for toppings
Heat oil in Dutch oven. Add onions and peppers; cook and stir 3 mins over med heat. Add turkey;
cook 3 mins, stirring to break up meat. Stir in tomatoes, broth, water, tomato paste, chili powder, salt
and pepper. Bring to a boil. Reduce heat and simmer 30 mins, stirring often. If chili is too thick, add
water, ½ cup at a time, until desired consistency is reached.
Add beans and cook 10 mins more or until beans are hot. Serve over rice if desired. Garnish with
toppings.
Makes 8 servings
AMERICAN POT ROAST (OVEN METHOD) (Everyone loved the flavor of this one)
2-3 lb chuck, round, or arm roast
1 (7oz) pkg onion soup mix (Lipton’s preferred)
1 cup water
1 lb pkg carrots (peel and cut in 1” slices)
salt and pepper to taste
5 medium potatoes, quartered
Preheat oven to 350*. Spray a large dutch oven (or other oven-proof pan with a lid) with non-stick
cooking spray.
Place roast in pan, sprinkle ¾ of the soup mix over meat. Add water and bake for 1½ hours. Add
potatoes, carrots, remaining soup mix, and the seasonings. Bake for 1½ hours or until meat and
vegetables are tender. Use meat drippings to make gravy.
9
SHRIMP & LINGUINE
(only 4gr of saturated fat!)
8oz linguine, uncooked
1 tsp olive oil
12oz uncooked shrimp, peeled and deveined
2 med carrots, coarsely chopped
2 garlic cloves, minced
¾ cup reduced fat sour cream
½ cup fat free evaporated milk
⅓ cup freshly grated Parmesan cheese, plus extra for garnish
2 large plum tomatoes, seeded and diced
¼ cup chopped scallions
¼ cup snipped fresh basil leaves
½ tsp salt
¼ tsp coarsely ground black pepper
Cook linguine in large pot according to package directions. Drain and return to pot; cover and keep
warm.
Meanwhile, heat oil in 10” skillet over med heat. Add shrimp, carrots and garlic. Sauté, stirring
often, until shrimp just turn pink, 3-4 mins. Remove shrimp mixture from skillet and keep warm.
In same skillet, gently whisk sour cream and evaporated milk over low heat (do not boil). Stir in
Parmesan cheese until smooth. Add shrimp mixture, tomatoes, scallions, basil, salt and pepper; mix
gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional
cheese, if desired.
Serves 4.
CHICKEN CRESCENT
8oz cream cheese, softened
3 tbsp margarine, melted (divided)
2 cups chicken breasts, cooked and cubed in small pieces
2 tbsp milk
1 tbsp green onion, diced very small
salt and pepper, to taste
1 pkg crescent rolls
Italian breadcrumbs
Preheat oven to 375*.
Mix cheese and 2 tbsp of the melted butter with electric mixer. Add the chicken, onion, milk, and
seasonings. Mix very well until mixture is smooth. Take apart the crescent rolls, keeping 2 triangels
together so you have 4 squares, press seams together. Put chicken mixture in each square (I use a ice
cream scoop as a measure and generously fill it.) Bring up the edges and pinch them shut, enclosing
the chicken mixture. Brush with remaining margarine and sprinkle with breadcrumbs. Bake 20-25
mins.
CORN STUFFED PORK CHOPS (IN CROCKPOT)
5 to 6 pork chops, 1 to 2-inches thick
1 can (7oz.) whole kernel corn, undrained
1 cup soft breadcrumbs
10
1 tbsp instant minced onion
2 tbsp minced green onion
1 tsp salt
½ tsp sage
Cut a pocket (make a horizontal slit) in side of each chop for stuffing.
Combine undrained corn, breadcrumbs, minced onions, salt and sage; mix well; spoon into slits.
Close with toothpicks or skewers. Place on metal rack or trivet in crockpot. Cover and cook on LOW
for 6 to 8 hours.
BAKED PASTA PRIMAVERA
8oz rotini or other med size pasta
1 jar (16oz) Alfredo sauce
1 can (14oz) vegetable broth
2 cloves garlic, minced
¼ tsp black pepper
1 pkg (14-16oz) frozen stir-fry vegetable blend, thawed
4oz (1cup) shredded Italian cheese blend
In 9x13” baking dish that has been coated with no-stick cooking spray, combine pasta, sauce, broth,
garlic, and pepper. Cover and bake in 350* oven for 30 mins. Remove from oven and stir in thawed
vegetables and cheese. Cover and bake until pasta is tender, about 25-30 mins. Stir before serving.
Makes 6 servings
EASY CHICKEN AND RICE CASSEROLE (IN CROCK-POT)
1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can condensed cream of chicken soup
1 jar (4.5oz) sliced mushrooms, undrained
½ cup water
1½ cups frozen sweet peas, (from a 1 lb bag), thawed
1½ cups uncooked instant white rice
In a 3-4 quart slow cooker, place chicken. Top with soup, mushrooms, and water; stir gently to mix
and spread evenly over chicken.
Cover; cook on low heat setting for 4 hours and 30 mins to 5 hours and 30 mins.
About 15 mins before serving stir in peas and the rice. Cover; cook on low for 10-15 mins or until
rice is tender. If desired add salt and pepper.
SEAFOOD TOMATO ALFREDO
(I used crabmeat since Greg doesn’t eat fish and we really
weren’t impressed, maybe it would be better with the fish. If any of you make this and you like it, let
me know what you did. I still think it sounds really good.)
1 tbsp butter or margarine
1 med onion, chopped
1 can Campbell’s Cream of Mushroom with Roasted Garlic Soup
½ cup milk
1 cup canned diced tomatoes (I drained them, the recipe didn’t say either way)
11
1 lb fresh fish filets (flounder, haddock, or halibut), cut into 2” pieces (or try crabmeat)
4 cups hot, cooked, linguine
Heat butter in skillet, add onion and cook until tender. Then add soup, milk, and tomatoes. Heat to a
boil add fish cook over low heat 10 mins or until done. Serve over the linguine. Serves 4
ROOT BEER BARBECUE BEEF SANDWICHES (CROCK-POT)
(really low fat)
1 boneless beef rump roast (4lb)
2 cups barbecue sauce
1 cup root beer
Salt and pepper to taste
16 sandwich buns
In 4 quart slow cooker, place beef. In a 4-cup measuring cup, mix 1 ½ cups of the barbecue sauce
and the root beer; pour over the meat.
Cover and cook on low for 10-12 hours.
About 20 mins before serving remove the meat and place on lg platter or in lg bowl. Pour juices
from crock-pot into 12” skillet. Cook over med-high heat about 15 mins, stirring occasionally until
juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks and return to
crock-pot.
Stir remaining ½ cup barbecue sauce into the skillet and then pour back over the meat. Stir in the salt
and pepper to taste. Spoon about ½ cup beef mixture onto each bun as needed and serve.
OUTRAGEOUS CHICKEN SALAD
½ cup mayo
½ tsp salt
¾ tsp poultry seasoning
¼ tsp onion powder
¼ tsp garlic powder
1 tbsp lemon juice
3 cups diced cooked chicken breast
½ cup finely chopped celery
½ cup chopped green onions
1 (8oz) can water chestnuts, drained and chopped
1½ cup diced Swiss cheese
1½ cup halved green grapes
In med bowl mix the mayo, salt, poultry seasoning, onion powder, garlic powder and lemon juice.
In large bowl mix toss all the remaining ingreds, add the mayo mixture and stir till coated. Chill until
ready to serve.
ANN’S CHILI
(this was really good)
From: Ann Dolan
1 lb hamburger
small onion, chopped
3 tbsp chili powder
12
1 tsp salt
2 cans Brooks chili hot beans (about 14oz)
1 can chopped tomatoes
1 can tomato soup
Brown meat and onion, drain. Add all the other ingreds and simmer.
CHICKEN SPINACH AND RICE SUPPER
(Only 2gr saturated fat)
1 tbsp olive oil
4 med green onions, chopped ( ¼ cup)
1 cup uncooked regular long-grain white rice
1 can (14.5oz) diced tomatoes with Italian-style herbs, undrained
1 can (14oz) chicken broth
¼ tsp pepper
2 cups cut-up deli rotisserie chicken (from a 2-2½ lb chicken)
1½ cups Green Giant frozen cut leaf spinach (half of a 1 lb bag)
In a 12” skillet, heat oil over med heat. Add onions; cook 1-2 mins, stirring frequently, until tender.
Stir in rice, tomatoes, broth and pepper. Heat to boiling over high heat. Reduce heat to low, cover
and simmer 15 mins, stirring occasionally, until most of the liquid is absorbed.
Stir in chicken and spinach. Cook uncovered 6-8 mins more or until thoroughly heated, stirring
frequently to prevent sticking.
Makes: 4 (1 ¼ cup servings)
BEEF MUDEGA
2 thin rib-eye steaks, about ½“ thick
salt & pepper to taste
3 tbsp olive oil (divided)
⅓ cup Italian seasoned bread crumbs
½ cup beef broth
¼ cup Marsala wine
1 tsp fresh lemon juice
1 clove garlic, minced
1 tbsp flour
1 tbsp butter, softened
1 cup thinly sliced cremini mushrooms
2 thin slices prosciutto ham
2 thin slices provel cheese
minced fresh parsley for garnish (optional)
Season steaks with salt and pepper. Place 1 tbsp of the oil in shallow dish. Place crumbs on sheet of
waxed paper. Dip steaks into oil, then coat both sides with crumbs; set aside. In small saucepan over
med-high heat, bring broth, wine, lemon juice, and garlic to a boil; cook for 2 mins. In small bowl,
combine flour and butter; gradually whisk into broth mixture. Season with salt and pepper. Add
mushrooms; remove from heat and let stand while cooking steaks. In large nonstick skillet, heat
remaining 2 tbsp oil over med-high heat; cook steaks until lightly browned, about 2 mins. Turn
steaks; top with ham and cheese. Cook until browned, about 2-3 mins. Garnish and serve with sauce.
Makes 2 servings.
13
MAHI-MAHI WITH MACADAMIA NUT CRUST (only 1 gram saturated fat!!)
¼ cup fresh whole-grain breadcrumbs
3 tbsp macadamia nuts, finely chopped
1 tbsp flat leaf Italian parsley, finely chopped
½ tsp grated lemon zest
½ tsp salt
¼ cup skim milk
4 (5oz each) mahi-mahi fillets, about 1” thick
¼ tsp freshly ground pepper
Place a rack in the upper third of the oven and heat to 450*. Place a small wire rack in a shallow
nonstick baking pan.
On a plate, stir breadcrumbs, nuts, parsley, zest, and ¼ tsp of the salt. Pour the milk into a shallow
dish.
Dip each fillet in milk and then into the nut mixture, coating completely and pressing lightly so
mixture adheres well.
Place fillets on rack in baking pan, making sure they do not touch. Sprinkle evenly with the
remaining ¼ tsp salt and pepper.
Bake until fish is opaque throughout when tested with the tip of a knife and the crust is golden
brown, about 10-12 mins. Serve immediately. Serves 4
EASY SWISS CHICKEN (Tony really loved this, I let the cheese get to hard, I’ll add it for the last
5 mins of baking next time.)
4-5 boneless, skinless chicken breasts
1 can cream of chicken soup
Shredded Pepperidge Farm stuffing (herb seasoned suggested)
½ cup melted butter
Shredded Swiss cheese (I would add this for the last 10 mins, not at the start)
Layer in order listed in a 13x9” pan, drizzle with melted butter. Cover with foil and bake at 350* for
50 mins.
SHORT CUT CHILI CON CARNE (IN CROCKPOT)
1 lb. lean ground beef
1 small onion, chopped
1 tsp salt
1-2 tsp chili powder
1 bay leaf
1 tsp Worcestershire sauce
2 cans (8oz each) tomato sauce
1 can (16oz each) kidney beans, drained
In skillet or crockpot with browning unit, break up beef with fork and cook until lightly browned;
pour off excess fat. Transfer to crockpot with remaining ingredients. Cover and cook on HIGH for 2
to 3 hours.
14
WIMPY BURGERS (like sloppy joes, but really cheesy…the kids really liked them)
2 lbs hamburger
1 onion chopped
1 family sized can Campbell's tomato soup
⅓ loaf of Velveeta cheese or to taste, chunked
1 tbsp Worcestershire sauce
Salt, pepper, garlic powder
Brown hamburger, onion, spices and Worcestershire sauce. Drain. Add soup and cheese, cook until
cheese has melted, stirring occasionally. We put these on hamburger buns (kind of like sloppy joes)
or over Frito's.
CRANBERRY PORK ROAST (IN CROCKPOT)
3-5 lb pork roast
kitchen twine
garlic salt
1 (16oz) can whole cranberry sauce
1 (16oz) jar apricot preserves *see note
¼ cup soy sauce
1 tsp dry mustard
1 large red onion sliced
1 cup chopped celery
Tie pork roast leaving extra length in several places to aid in removing from crockpot. Coat the roast
with garlic salt. Place the roast in crockpot. Mix cranberry sauce, preserves, soy sauce, and mustard
together and set aside. Lay sliced onions and celery on top of roast. Pour cranberry mixture over
roast. Cook on low 6-8 hours on low. Remove roast from cooker onto to serving platter and remove
twine. Allow meat to set covered with foil 10 minutes. Pour sauce into a pot along with veggies and
reduce for ten minutes or until your liking. Slice pork and serve with sauce.
*Alternate taste: substitute apricot preserves with orange marmalade, and celery with mandarin
orange segments.
ITALIAN MEATBALL STEW (IN CROCKPOT)
1½ lbs lean ground beef
½ cup fine bread crumbs
2 beaten eggs
¼ cup milk
2 tbsp grated Parmesan
1 tsp salt
⅛ tsp garlic salt
¼ tsp pepper
2 carrots, peeled and cut into 1-inch slices
1 can (6oz) tomato paste
1 cup water
1 cup beef bouillon
½ tsp oregano
15
1 tsp seasoned salt
½ tsp basil
1 pkg. (10oz) frozen Italian-style vegetables, partially thawed
Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper. Form into 2-inch
balls. Drop carrots in bottom of crockpot. Arrange meatball on top of carrots. Combine tomato paste,
water, bouillon, oregano, seasoned salt and basil; mix well; pour over meatballs. Cover and cook on
LOW for 4 to 6 hours. Turn on HIGH and add veggies. Cover and cook an additional 20 minutes or
until vegetables are tender. Try over noodles or rice.
CHEESY MEXICAN CHICKEN
(Really Good! I think it would be even better over rice)
Sauté 1 lb. of boneless chicken breasts in butter/olive oil combination. Remove from skillet and
whisk 1 can of cream of chicken soup, ½ cup of milk, one envelope of taco seasoning mix. Pour in
bottom of casserole dish. Lay browned chicken on top. Preheat oven to 350*.
Bake for 20 minutes to mix flavors, then top with processed cheese spread or shredded Mexican
cheese to melt.
INEXPENSIVE SLOW COOKER BACHELOR ROAST
1 medium roast (any size, even the cheap, tough cuts)
1 can coca-cola
1 (16oz) bottle of ketchup (generic, or whatever is on sale)
Put all ingredients in crockpot and cook it for several hours until the meat falls apart and your house
smells great! The coke will break down the tough fibers in the meat, so even the toughest comes out
tender and tasty. This recipe is good enough to serve to the best company, and leftovers (if you have
any) make good BBQ sandwiches.
EASIEST CHICKEN
(Easy and Good, everyone here really liked it)
Boneless skinless chicken breast
Italian dressing (I used Zesty Italian)
Provolone cheese sliced
Italian bread crumbs
toothpicks
(I like to marinate the chicken but that is not necessary.)
Pound chicken out with a meat tenderizer. Dip in Italian dressing place sliced cheese on chicken and
roll up put toothpick in to hold the roll. Roll in bread crumbs. Place in dish bake at 350-375 until
done, usually 30 min.
NOTE: When I reheated this I put a piece of cheese over the top for the last 5 mins of baking and it
really added more flavor! So next time I’ll do this when I make it.
COMPANY CHICKEN
1 pkg onion soup mix
1 jar apricot jam (large or small depending on the amount needed)
1 bottle Catalina salad dressing (large or small as needed)
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1 can whole cranberry sauce
8 boneless skinless chicken breasts
rice or stuffing (Stove Top is quick and easy)
Mix first 4 ingreds well and pour over the chicken in a 9x13” pan. Cover with foil and bake at 350*
until chicken is done, generally about 45 mins for 8 breasts.
Put rice or stuffing on plate, pour some sauce over top, top with chicken and some more sauce.
NOTE: if taking for potluck put rice or stuffing in bottom of dish, spoon some sauce on top, then set
chicken over the top, and spoon remaining sauce over the chicken., cover and transport.
GARLIC MASHED POTATOES 3 WAYS
Here are 3 different recipes sent to me…………
#1 – Boil potatoes till tender. Meanwhile sauté chopped garlic in butter till soft. Use this garlicbutter in place of butter you normally add. Then beat, whip, or smash.
#2 – Add peeled cloves of garlic to water you are boiling the potatoes in. Don’t take them out and
just mash them with the potatoes.
#3 – Same as method 2, except use unpeeled garlic and squeeze out the garlic from its skin before
mashing. Then add ¼ cup olive oil and some seasonings to potatoes.
TRUCK STOP POTATOES
2-2½ lbs small red potatoes, coarsely chopped (about 6 cups)
1 lg onion, chopped
8oz sour cream
1 cup shredded Monterey Jack cheese (4oz)
1 cup shredded sharp cheddar cheese (4oz)
½ tsp salt
¼ - ½ tsp cayenne pepper
1 (14½ oz) can diced tomatoes, drained
Preheat oven to 350*
In a lg covered saucepan, cook potatoes and chopped onion in a large amount of boiling water about
20 mins or until tender; drain and return to saucepan.
Stir in sour cream, cheeses, salt, and cayenne pepper. Stir in tomatoes. Spoon into an ungreased 2
quart rectangular baking dish.
Bake, uncovered, about 30 mins or until heated through. Cover; let stand for 10 mins. Servings: 10
ROASTED POTATOES AND PEARL ONIONS (these were really good, next time I would slice
the onions instead of leaving whole. However, I still prefer “Susan’s Potatoes” set 5 page 14)
3 lbs red potatoes, well-scrubbed and cut into 1½“ cubes
1 pkg (10oz) pearl onions, peeled
2 tbsp olive oil
2 tsp dried basil leaves or thyme leaves
1 tsp paprika
¾ tsp salt
¾ tsp dried rosemary
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¾ tsp black pepper
Preheat oven to 400*. Spray large shallow roasting pan (do not use glass dish or the potatoes will not
brown) with nonstick spray.
Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper
in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and
seasonings.
Bake 20 mins; toss well. Continue baking 15-20 mins or until potatoes are browned and tender.
Makes 8 servings
GREEN BEAN SALAD
½ lb fresh green beans, steamed until crisp-tender, then chilled
2 stalks celery, chopped
½ med onion, chopped
1 dill pickle, minced
2 hard boiled eggs, chopped
1 cup mayo
¼ cup mustard
salt and pepper to taste
Mix mayo, mustard, and seasonings. Add the rest of the ingreds, toss and serve.
CHEESE HASH BROWNS (made these for a party and they were a major hit!)
1 pkg (1lb.4oz) “Simply Potatoes” shredded hash browns (in refrigerated section)
1 can cream of chicken soup
8oz shredded cheddar cheese
¾ cup sour cream
¼ cup melted butter
2 tbsp chopped onion
Preheat oven to 350*
Combine all ingreds, except hash browns. Place hash browns in a greased 2 quart baking dish. Add
the other ingreds and stir well until mixed. Bake 45 mins.
CURLY MACARONI PIE
(only 7 grams saturated fat)
8oz rotini pasta, (2½ cup), uncooked
½ cup seasoned breadcrumbs
¼ cup chopped fresh parsley
1 tbsp butter
1 (¾ cup) medium red onion, chopped
1 (¾ cup) medium red bell pepper, chopped
2 cups (8oz) reduced-fat American cheese, shredded
1¼ cups skim milk
Paprika (optional)
Fresh parsley leaves for garnish (optional)
Preheat oven to 350*. Coat a 2-quart casserole with nonstick cooking spray.
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Cook pasta as on pkg; drain. Transfer to prepared casserole and keep warm.
Place breadcrumbs and parsley in small bowl; set aside. Melt butter in large skillet over med-high
heat. Pour butter over breadcrumbs and parsley; toss to coat.
Add onions and bell peppers to same skillet. Cook until they are softened, 5-7 mins. Sprinkle onion
mixture over the pasta. Sprinkle with the cheese and ¼ cup of the breadcrumb mixture; toss to coat
well.
Stir milk into pasta mixture until well mixed. Top with remaining breadcrumbs. Sprinkle with
paprika, if desired. Cover tightly with foil.
Bake 50-60 mins or until bubbly. Remove foil; bake 5 mins longer. Let stand 15 mins before
serving. Garnish with parsley leaves if desired.
Serves 4
ROASTED CHEDDAR POTATOES
24oz pkg frozen potato wedges with skin
2 tbsp oil
2 tsp minced garlic (4 cloves)
1 tsp paprika
¼ tsp salt
1 cup shredded white or regular cheddar cheese
⅔ cup crushed croutons (about 1 cup croutons)
Sour cream (optional)
Preheat oven according to directions on potato pkg.
Place the potatoes in a large resealable plastic bag. In small bowl combine the oil, garlic, paprika,
and salt. Drizzle mixture over the potatoes; seal bag. Shake bag to coat potatoes.
Spread potatoes in single layer in lightly greased 15x10x1” baking pan. Bake according to the pkg
directions, turning once.
In another bowl, combine the cheese and croutons. Sprinkle over potatoes the last 3 mins of baking.
Using a spatula, transfer potatoes to serving dish or platter. If desired, top with sour cream.
Makes: 8 side dish servings
BBQ GREEN BEAN CASSEROLE
(Major hit here!! Very good!)
From: Ann Dolan
5 cans green beans, drain 4 of the cans
1 cup catsup
1 cup brown sugar
1 chopped onion (I didn’t use the onion and they were still great!)
5-6 slices diced raw bacon
Bake all ingreds in 250* oven for 3 hours. (can do in the crock-pot)
TROPICAL COCONUT SQUARES
1 cup (2 sticks) butter, softened
½ cup sugar
2 egg yolks plus 3 whole eggs
¼ tsp salt
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2¼ cups plus 3 tbsp flour, divided
½ tsp baking powder
1½ cups packed light brown sugar
1 tsp vanilla
1½ macadamia nuts
2 cups flaked coconut
Preheat oven to 350*. Grease a 15x10” jelly-roll pan.
Beat butter and sugar in large bowl with electric mixer at med speed until light and fluffy. Beat in 2
egg yolks and salt. Gradually add 2¼ cups flour, beat at low speed until well blended. Spread dough
in prepared pan. Bake 16-18 mins or until golden brown.
Combine remaining 3 tbsp flour and baking powder in small bowl. Beat brown sugar and 3 whole
eggs in large bowl with electric mixer at med speed until very thick. Beat in vanilla. Gradually add
flour mixture; beat at low speed until well blended. Stir in nuts.
Spread batter evenly over hot crust; sprinkle with coconut. Bake 20-22 mins or until top is golden
brown and puffed.
Remove pan to wire rack and cool completely. Cut into 2” squares. Store squares tightly covered at
room temp or freeze up to 3 months. Makes about 40 squares.
TOFFEE TOPPED CHEESECAKE BARS
1¼ cups flour
1 cup powdered sugar
½ cup unsweetened cocoa
¼ tsp baking soda
¾ cup (1½ stick) butter or margarine
1 (8oz) pkg cream cheese, softened
1 (14oz) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 tsp vanilla extract
1½ cups (8oz pkg) English toffee bits, divided
Preheat oven 350*.
In med mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until
mixture is crumbly. Press firmly on bottom of ungreased 13x9” pan. Bake 15 mins.
In large mixing bowl, beat cream cheese until fluffy. Add milk, eggs, and vanilla; beat until smooth.
Stir in 1 cup of the toffee bits. Pour mixture over hot crust. Bake 25 mins or until set and edges just
begin to brown.
Cool 15 mins. Sprinkle remaining ½ cup toffee bits evenly over the top. Cool completely.
Refrigerate several hours or until cold. Store leftovers covered in fridge.
Makes about 3 dozen bars.
DOUBLE LEMON DELIGHTS
2¼ cups flour
½ tsp baking powder
½ tsp salt
1 cup butter, softened (2 sticks)
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¾ cup sugar
1 egg
2 tbsp grated lemon peel, divided
1 tsp vanilla
Additional sugar for dipping
1 cup powdered sugar
4-5 tsp lemon juice
Preheat oven to 375*.
Combine flour, baking powder, and salt in small bowl; set aside. Beat butter and sugar in large bowl
with electric mixer at med speed until light and fluffy. Beat in egg, 1 tbsp of the lemon peel and
vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
Drop dough be level ¼ cupfuls onto ungreased cookie sheets, spacing 3” apart. Flatten dough until
3” in diameter with bottom of glass that has been dipped in sugar.
Bake 12-14 mins or until cookies are just set and edges are golden brown. Cool on cookie sheets 2
mins; transfer to wire racks. Cool completely before making the glaze to drizzle over the cookies.
Combine powdered sugar, lemon juice, and remaining 1 tbsp lemon peel in small bowl; drizzle over
cookies. Let stand until icing is set.
Makes about 1 dozen (4”) cookies
Variation: To make smaller cookies, drop 2 tbsp dough 2” apart onto ungreased cookie sheets. Bake
8-10 mins or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 mins;
transfer to wire racks. Then drizzle with glaze when cool. This way makes about 2 dozen cookies.
BUTTERY ALMOND CUTOUTS
1½ cups sugar
1 cup (2 sticks) butter, softened
¾ cup sour cream
2 eggs
3 tsp almond extract, divided
1 tsp vanilla
4 ⅓ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups powdered sugar
2 tbsp milk
1 tbsp light corn syrup
Assorted food coloring (red & green)
Beat sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 tsp almond extract
and vanilla; beat until smooth. Add flour, baking powder, baking soda, and salt; beat just until well
blended.
Divide dough into 4 pieces; flatten each piece into a disk. Wrap each disk tightly with plastic wrap.
Refrigerate at least 3 hours.
Combine powdered sugar, milk, corn syrup and remaining 1 tsp almond extract in small bowl; stir
until smooth. Cover and refrigerate up to 3 days.
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Preheat oven to 375*. Working with 1 disk at a time, roll out on floured surface to ¼“ thickness. Cut
dough into desired shapes using cookie cutters. Place about 2” apart on ungreased baking sheets.
Bake 7-8 mins or until edges are firm and bottoms are brown. Remove from baking sheets to wire
racks to cool.
Separate powdered sugar mixture into 3 batches in small bowls; tint one green, one red and leave
one white. Frost cookies.
Makes about 3 dozen cookies.
FRESH PEACH SHORTCAKE
5 med peaches, peeled and sliced
¼ cup sugar
1 (8oz) pkg cream cheese (light or regular), softened
½ cup powdered sugar
1 tsp almond extract
1 tsp vanilla
¼ tsp cinnamon
1 cup heavy whipping cream
1 loaf (16oz) pound cake, sliced
½ cup sliced almonds, toasted (optional)
In large bowl combine peaches and sugar, gently toss and set aside. In large mixer bowl beat cream
cheese, powdered sugar, extracts, and cinnamon at med speed until blended. Gradually beat in
whipping cream at high speed until soft peaks form. (if desired cover and refrigerate.) Place cake
slices on serving plates, top each with peaches and a dollop of the cream mixture. Garnish with
toasted almonds. Makes 8-10 servings
LEMON MOUSSE FILLO CUPS
1 pkg (16oz – twin pack) frozen fillo dough, thawed
¼ cup butter, melted
1 pkg (8oz) cream cheese, softened
1 jar (12oz) lemon curd
½ tsp finely grated lemon peel
3 tbsp fresh lemon juice
1 cup whipping cream, whipped
Place 12 fillo sheets on work surface and cover with plastic wrap. (Rewrap remaining fillo and
refreeze.) Lay 1 fillo sheet on work surface; brush with butter. Top with 5 more fillo sheets, brushing
each with butter. Cut layered fillo into six 4” squares. Press each fillo square into muffin pan to form
cups with corners extending above edges of pan. Repeat procedure with remaining fillo and butter.
Bake in 375* oven, for 5-6 mins or until golden brown. Cool in pan on wire rack. (can be stored in
airtight container for up to 2 days.) In mixer bowl, beat cheese until smooth. Add lemon curd, peel,
and juice; beat until smooth. Fold in whipped cream. Spoon the lemon cream into cups. May be
chilled up to 3 hours before serving.
Makes 12
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FRESH PEACH COBBLE CAKE
1 cup cinnamon baking chips
2 tbsp butter
¼ cup spiced or dark rum
2 lbs fresh peaches, cut into chunks, (about 6 cups)
1 pkg (9oz) yellow cake mix
1 egg
½ cup milk
¼ cup sliced almonds
In 2 cup glass measuring cup mix cinnamon chips and butter. Microwave on med (50%) till melted,
about 2 mins. Stir in rum. Pour into bottom of 2 quart shallow baking dish (11x7”) that has been
coated with no-stick cooking spray. Arrange peaches over sauce. In med bowl, stir cake mix, egg,
and milk until moistened; beat 50 strokes with spatula. Pour batter over peaches to completely cover.
Sprinkle almonds over top. Bake at 325* till toothpick in center comes out clean, about 55-60 mins.
Serve warm or at room temp.
NOTE: can substitute frozen slices peaches. Thaw and drain well.
TRIPLE CHOCOLATE QUICK BREAD
½ cup butter or margarine, softened
⅔ cup packed brown sugar
2 eggs
1 cup (6oz) miniature semisweet chocolate chips, melted
1½ cups applesauce
2 tsp vanilla
2½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup miniature semisweet chocolate chips
GLAZE:
½ cup miniature semisweet chocolate chips
1 tbsp butter or margarine
2-3 tbsp half-and-half cream
½ cup powdered sugar
¼ tsp vanilla
Preheat oven to 350*.
In a mixing bowl, cream butter and sugar. Add eggs and melted chocolate; mix well. Add applesauce
and vanilla. Set aside. Combine flour, baking powder, baking soda, and salt; add to creamed mixture
and mix well. Stir in chocolate chips. Spoon the batter into 4 greased 5½”x3”x2” loaf pans. Bake for
35-40 mins or until done. Cool in pans 10 mins before removing to wire racks to cool completely.
For glaze, melt chocolate chips and butter in a saucepan; stir in cream. Remove from the heat; stir in
sugar, vanilla and salt. Drizzle over warm bread.
Yield: 4 mini-loaves
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MONKEY BREAD
From: Jane Basta
4 cans biscuits
1 cup sugar
4 tsp cinnamon
1 stick melted butter
Quarter biscuits. Mix sugar and cinnamon. Coat biscuits with sugar mixture. Put in greased pan
(bundt, tube, or 2 loaf pans). Pour extra sugar and melted butter over top. Bake at 350* for 30
minutes.
NOTE: Variation: try sprinkling butterscotch pudding mix (dry) and chopped nuts as you are
layering the biscuits.
BROWN SUGAR BANANA BREAD
1 cup packed brown sugar
1 stick margarine
2 eggs
1½ cup (3-4) mashed bananas
2 cup flour
3 tsp baking powder
½ tsp salt
½ cup finely chopped pecans
Cream together the sugar and butter. Add eggs one at a time, beating well after each one. Stir in
bananas. Mix flour, baking powder, and salt then stir into batter. Mix in nuts. Spoon into a greased
9x5” loaf pan. Bake at 350* for 1 hour or till toothpick comes out clean. Cool on rack.
BELLY BOMBERS (DESSERT)
From: Geri Branam
2 Pillsbury refrigerated chocolate chip cookie rolls (freeze a little for easy slicing)
2 (8oz) cream cheese
2 eggs
1 cup sugar
1 tsp vanilla
In a greased 9x13” pan slice one cookie roll and cover the bottom of the pan.
Mix cheese, eggs, sugar, and vanilla, pour over the dough in the pan. Slice the other roll and place
slice over the filling covering the top as much as possible.
Bake at 350* for 30-40 mins or till golden brown. After cooled; keep in the fridge to thicken….also
better when kept cool in the fridge.
THREE MUSKETEER CRESCENTS
(These were really good, however, I think next time I’ll
put a powdered sugar-milk glaze over the top. The outside was a little plain.)
From: Aunt Suz
1 “Three Musketeer Bar” (I had a Milky Way bar so that’s what I used)
¼ cup melted butter
24
1 pkg crescent rolls
Preheat oven to 375*.
Cut candy into 8 pieces. Separate dough into 8 triangles. Place a piece of candy in each and roll up
pinching ends to seal. Dip each in melted butter. Place buttered side up in ungreased muffin pan.
Bake 10 mins or till golden. Cool slightly, serve warm. Makes 8
APRICOT ALMOND MUFFINS
1½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp salt
2 eggs, lightly beaten
½ cup butter, melted and cooled
½ cup sour cream
1 tsp vanilla extract
½ tsp almond extract
¼ cup apricot preserves
¼ cup sliced almonds
Preheat oven to 400*
In lg mixing bowl, stir together flour, sugar, baking powder, and salt.
In med bowl, whisk together eggs, butter, sour cream, and extracts. Add to the dry ingreds and stir
just until moistened. Divide batter evenly among 8 to 10 muffin pan cups that have been coated with
non-stick cooking spray. Fill each one ¾‘s full. Make indentations in center of batter with spoon; fill
each with 1 tsp preserves and sprinkle with almonds. Bake for 18-20 mins or until golden brown and
wooden pick inserted in center comes out clean. Cool on wire racks.
Makes 8-10 muffins
STREUSEL TOPPED PUMPKIN PIE (this was really good)
1 (15oz) can pumpkin
1 (14oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 egg
1¼ tsp cinnamon
½ tsp each ground…ginger, nutmeg, and salt
1 (6oz) graham cracker crust, ready-to-use
¼ cup firmly packed brown sugar
2 tbsp flour
2 tbsp cold butter or margarine
¾ cup chopped walnuts (I used pecans)
Preheat oven to 425*
Combine pumpkin, milk, egg, ¾ tsp of the cinnamon, ginger, nutmeg, and salt. Mix well and pour
into the crust.
Bake 15 mins and reduce heat to 350*.
Combine sugar, flour, and remaining cinnamon; cut into butter until crumbly. Stir in nuts, then
sprinkle over the top of the pie.
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Bake 40 mins more or until set. Serve warm or at room temp. (refrigerate leftovers). Top with
whipped cream when serving if desired.
PUMPKIN LAYER CHEESECAKE PIE (Really Good!)
2 (8oz) pkgs cream cheese, softened
½ cup sugar
½ tsp vanilla
2 eggs
½ cup canned pumpkin
½ tsp cinnamon
A dash of each, ground cloves and nutmeg
1 ready-to-use graham cracker crust (6oz or 9”)
Preheat oven to 350*
Mix cheese, sugar, and vanilla with electric mixer on med speed until well blended. Add the eggs,
mix until blended.
Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with the
pumpkin batter.
Bake 35-40 mins, or until center is almost set. Cool. Refrigerate 3 hours or overnight.
SENSATIONAL DOUBLE LAYER PUMPKIN PIE
(Really good!)
(a no-bake pie with 15 mins preparation time!)
1 pkg (3oz) cream cheese, softened
1 cup + 1 tbsp cold half-and-half or milk
1 tbsp sugar
1½ cups thawed cool whip
1 ready-to-use graham cracker crust (6oz)
2 pkgs (4-serving size) jell-o vanilla instant pudding and pie filling
1 can (15oz) pumpkin
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Mix cream cheese, 1 tbsp of the half-and-half, and sugar with wire whisk until smooth. Gently stir in
the cool whip. Spread on bottom of the crust.
Pour 1 cup half-and-half into mixing bowl. Add pudding mixes, beat with whisk until well blended,
1-2 mins. Let stand 3 mins. Stir in pumpkin, and spices; mix well. Spread over cream cheese layer.
Refrigerate at least 2 hours. Garnish with whipped topping and nuts as desired.
LEMON CHEESECAKE PIE
(Easy and Good!)
1½ cups (12oz can) Carnation Evaporated Milk
1 pkg (3½oz) instant lemon pudding and pie filling mix
2 pkgs (8oz each) cream cheese, softened
¾ cup frozen lemonade concentrate, thawed
1 ready-to-use graham cracker crust (larger one if you can find it)
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1 cup Cool Whip, optional
In small mixer bowl combine milk and pudding, beat for 2 mins. Set aside.
In large mixer bowl beat cream cheese until light and fluffy. Gradually add lemonade, continue
beating until smooth, 3-4 mins. Fold pudding mixture into cream cheese mixture, blending
thoroughly. Pour filling into crust. Chill 3-4 hours or overnight. Top with Cool Whip before serving
if desired.
BLACK BOTTOM STRAWBERRY CREAM PIE
1 refrigerated pie crust (from 15oz box), softened as directed on box
⅔ cup hot fudge topping
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) fresh strawberries, quartered
½ cup strawberry pie glaze
½ cup whipping cream, whipped (optional) (can use Cool Whip instead)
Preheat oven to 450*
Make pie crust as directed on box for one-crust baked shell using 9” glass pie pan. Bake 9-11 mins
or until lightly browned. Cool completely, about 15 mins.
Spread hot fudge topping in bottom of cooled crust. Refrigerate about 1 hour.
In small bowl beat cheese and powdered sugar with electric mixer on med speed until smooth.
Carefully spread over the fudge topping in crust.
In med bowl, gently mix strawberries and pie glaze. Spoon evenly over the cheese layer. Refrigerate
until firm, about 1 hour.
Just before serving, pipe or spoon whipped cream around edge of pie. Store in the fridge.
Makes about 8 servings.
BANANA CAKE WITH BROWNED BUTTER FROSTING
(Really Good!)
1 pkg (18.25oz) yellow cake mix with pudding in the mix
1 large ripe banana, mashed (½ cup)
1 cup water
3 eggs
Frosting:
½ cup butter (do not use margarine)
4 cups powdered sugar
2 tsp vanilla
3-5 tbsp milk
Preheat oven to 350*. Grease bottom only of a 13x9” pan with shortening.
Make cake mix as directed on box adding the mashed banana, water, and eggs. Pour batter into pan
Bake 30-35 mins or until toothpick inserted in center comes out clean. Cool completely, about 1
hour.
In 3-quart saucepan, melt butter over med heat. Cook 4-6 mins, stirring constantly and watching
closely, until butter just begins to turn golden (butter will get foamy and bubble). Remove from heat,
cool for 15 mins. With electric mixer on low speed, beat in powdered sugar, vanilla, and enough
milk until frosting is smooth and desired spreading consistency. Frost cooled cake.
27
PEANUT BUTTER AND JELLY BARS
1 roll (18oz) Pillsbury refrigerated peanut butter cookies
½ cup peanut butter chips
¼ cup creamy peanut butter
1 container (16oz) creamy vanilla ready-to-spread frosting
¼ cup strawberry jelly or seedless raspberry jam
Heat oven to 350*. Spray 13x9” pan with cooking spray.
Break up the cookie dough into pan and press evenly to form a crust. Press chips evenly into the
dough.
Bake 15-20 mins or until golden brown. Cool completely, about 30 mins.
In med bowl, stir peanut butter until smooth. Stir in frosting until well blended. Spread over the
cooled crust.
In small bowl stir jelly until smooth. Drop jelly by teaspoonfuls over frosting. With tip of knife swirl
jelly for a marbled design. Cut into bars. Should make 24 bars.
CREAM CHEESE POUND CAKE
8 ounces cream cheese, softened
3 sticks butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1tsp salt
2 teaspoons vanilla or lemon extract
Do not preheat oven
1 cup fresh blueberries or fresh peaches *see note
Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.
Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment,
and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until
light and airy, about 5 minutes. Add the eggs, 1 at a time, beating after each addition and scraping
down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour and salt
all at once. Beat just until blended. Fold in fruit. *see note
Pour the batter into the prepared pan, and tap lightly to even out the top. Place in cold oven. Bake
until cake is golden brown and a cake tester inserted in the cake comes out clean, 1¼ to 1½ hours.
Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool
completely. Serve at room temperature.
*Fruit is not part of the original recipe, but adds a whole new dimension to this wonderful cake. You
can add just fruit and let them speak for themselves, or with the flavorings. Use lemon with
blueberries and the vanilla with peaches.
APPLE STRUDEL CUPS (Super easy, we really liked it!)
10oz pkg frozen patty shells (with 6 shells)
20oz can Apple Pie Filling
½ tsp cinnamon
Cool Whip
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Bake patty shells as on pkg., cool.
In a saucepan mix filling and cinnamon, cook until warm.
Spoon pie filling into patty shells.
Top with cool whip and serve.
DOUBLE CHOCOLATE GOOEY BUTTER CAKE
1 stick butter, melted + 1 stick butter, melted (keep separate)
1 (18.25oz) pkg chocolate cake mix
3 eggs
8oz pkg cream cheese, softened
3-4 tbsp cocoa powder
1 (16oz) box powdered sugar
1 tsp vanilla
1 cup chopped nuts
Preheat oven to 350*. Lightly grease a 13x9” pan with butter.
In large bowl combine the cake mix, 1 of the eggs, and 1 stick melted butter, and stir until well
blended. Pat mixture into prepared pan and set aside.
With a mixer beat the cheese until smooth. Add the remaining eggs and the cocoa. Lower the speed
of the mixer and add the powdered sugar. Continue beating until mixed well. Slowly add the
remaining stick of melted butter, add the vanilla continue to beat until smooth. Stir in nuts with a
rubber spatula. Spread the filling over crust in pan. Bake for 40-50 mins. Be careful not to over bake
the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a
wire rack before serving.
PEACHES `N CREAM CAKE
(everyone really liked this!!)
1 box (2 layer) yellow cake mix
21oz can Peach Pie Filling
2 eggs
½ cup sour cream
Preheat oven to 350*
Combine all ingreds in med bowl. Mix until smooth. Spread evenly in a greased 13x9” pan.
Bake for 40-45 mins or until cake springs back when lightly touched in center. Cool. Spread with the
frosting below.
Cream Cheese Frosting
8oz cream cheese
1 tbsp butter, softened
1 tsp vanilla
2 cups powdered sugar
Combine cheese, butter and vanilla in mixing bowl. Gradually beat in powdered sugar until smooth.
Spread on cake.