1
Set # 21
BUFFALO CHICKEN DIP
From: Kim Kolkmeier
2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce, ( I like the name brand Crystal)
1½ cups shredded cheddar cheese
(I cut up celery and you can use chicken flavored crackers.)
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in
cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half
of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining
cheese over the top and cook on Low setting until hot and bubbly. Serve
MEXICAN GREEN CHILE QUICHE
From: Debbie Abbott
1 lb cheddar cheese, grated
¾ lb Monterey jack cheese, grated
1 small can of chopped green chilies
2 eggs
¼ cup flour
¼ cup milk
Salsa
Green onions and black olives, chopped (optional)
Preheat oven to 350*
In a blender mix the eggs, flour and milk. Spread the cheddar in the bottom of a 9x13
pan. Sprinkle the green chilies over the top. Then spread the Monterey jack over the
chilies. Drizzle the blender mixture over the top. Bake for 45 mins. Serve with salsa and
garnish with chopped green onions or chopped black olives (use your imagination).
NOTE: I usually double the ingreds mixed in the blender.
HOT HOLIDAY BROCCOLI DIP (this was a big hit here, everyone really loved it!!)
1 cup Miracle Whip Light salad dressing
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
10oz pkg frozen chopped broccoli, thawed, well drained
2oz jar diced pimentos, drained
Preheat oven to 350*.
Mix together all the ingreds, but only mix in ½ of the mozzarella cheese.
Spread into 9” pie plate.
Bake for 20-25 mins or until heated through. Sprinkle with the remaining mozzarella and
continue baking for 5 mins or until the cheese is melted. Serve with Wheat Thin
Crackers.
2
LAYERED BOMBAY SHRIMP SPREAD
From: Susan Koharski
4 cups fresh spinach leaves, chopped
12oz cream cheese, softened
½ cup unsalted butter, softened
2 cloves garlic, minced
1 tsp mild curry powder
⅛ tsp turmeric
⅓ cup mango chutney (I found this in the condiment aisle)
2 tsp toasted, shredded, unsweetened coconut
1 can shrimp (well rinsed, drained and patted dry)
2 tbsp finely chopped cilantro
2 tbsp finely chopped green onions
½ cup cooked small shrimp, patted dry
⅓ cup hot pepper jelly
French bread, Naan bread, or crackers
Line a 9x5” loaf pan with plastic wrap and set aside.
Stir and cook spinach in a dry skillet over medium heat until wilted. Remove from heat,
cool and place in a kitchen towel. Wring out excess water from spinach using the kitchen
towel and then coarsely chop spinach. You should have about ¼ cup of spinach.
Cream butter and cream cheese together with an electric mixer on med-high speed. Add
garlic, curry and turmeric and blend well until a uniform yellow color.
Remove ½ of cream cheese mixture from mixing bowl and spread or pipe over the
bottom of the plastic-lined loaf pan. Add spinach to the remainder of cream cheese
mixture and mix well at medium speed. Set aside.
Spread mango chutney over the cream cheese layer in the loaf pan. Sprinkle coconut
over chutney. Spread the canned shrimp over coconut (shrimp has been rinsed, drained
and patted very dry).
Spread or pipe spinach and cream cheese mixture over canned shrimp layer and smooth
top. Wrap well and refrigerate for 8 hours or overnight.
Unmold layered spread by inverting onto serving platter and gently removing pan and
plastic wrap. Sprinkle top with chopped green onions and cilantro. Sprinkle small
shrimp on top. Warm hot pepper jelly slightly in microwave and spoon over shrimp.
Serve with yogurt Naan bread, French bread or gourmet crackers.
GUACAMOLE
From: Debbie Abbott
2 ripe avocados, peeled and pitted
¼ cup peeled and finely chopped Italian plum tomatoes
4 tsp seeded and minced jalapeno pepper
¼ cup chopped onion (you can use red onion for this)
1 tsp minced garlic (I use roasted minced garlic)
¼ cup chopped fresh cilantro leaves
2 tbsp freshly squeezed lime juice
2 tsp freshly squeezed lemon juice
3
1 tsp Worcestershire sauce (you can use the white or dark Worcestershire sauce)
½ tsp hot pepper sauce
1 tsp salt
6 turns freshly ground black pepper
In a bowl, mash all of the ingreds together with a fork or potato masher until thoroughly
blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on
the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to
the edges of the bowl and refrigerate until ready to use, up to 8 hours.
NOTE: I generally use 3-4 medium size avocados and increase the amount of tomatoes,
in the summer I use any fresh tomatoes I can find, not just plum tomatoes. This is
wonderful and so fresh tasting.
Yield: about 2 cups
SWISS CORN BAKE
3 cups corn, if using canned; drain
1 can evaporated milk (5⅓ oz)
1 egg, beaten
2 tbsp onion, chopped
½ tsp salt
1 cup shredded Swiss cheese
½ cup butter-flavored crackers, smashed into crumbs
1 tbsp butter, melted
Preheat oven to 350*
Mix corn, milk, onion, egg, salt and cheese. Place in greased 10x6” casserole. Toss
crumbs with butter, sprinkle over top. Bake for 30-35 mins.
PARMESAN BROCCOLI
4 cups broccoli florets
2 tsp olive oil
2 cloves garlic, minced
2 tsp grated parmesan cheese
Steam broccoli for 3-5 mins. In nonstick skillet over med heat, sauté garlic in hot oil
about 2 mins until softened. Add broccoli, stirring until heated through and coated.
Remove broccoli to serving bowl and sprinkle with parmesan. Makes: 2 servings
BAKED POTATO SALAD
½ lb bacon, cut in small pieces and then fried; drain on paper towels
1 lb Velveeta, cubed
10-12 large potatoes, boiled, peeled and diced
½ cup onion, chopped
1 cup mayo
Salt and pepper
Preheat oven to 350*
Mix all ingreds, put in a 13x9” pan and bake for 1 hour.
4
BROCCOLI SUPREME
1½ lb fresh broccoli
2-3 cups water
½ tsp salt
1 can Cream of Chicken soup
½ cup sour cream
¼ cup grated carrot
1 tbsp grated onion
1 tbsp flour
⅛ tsp pepper
¾ cup herb-seasoned stuffing mix
2 tbsp butter or margarine, melted
Preheat oven to 350*
Separate broccoli into florets and chop up stalks. Bring water to boil; add salt and
broccoli. Cook 7-8 mins or until broccoli is tender; drain. Combine soup, sour cream,
carrot, onion, flour and pepper; mix well. Fold in broccoli. Pour into a 2-quart casserole
dish. Combine stuffing mix and butter; sprinkle around edge of casserole. Bake for 30
mins.
Makes: about 6 servings
GREEN BEAN RANCH CASSEROLE
5 tbsp butter or margarine, divided
2 cups corn flakes crushed to ½ cup
2 tbsp ranch milk recipe salad dressing mix, divided
3 tbsp flour
1½ cups milk
1 cup (4oz) shredded cheddar cheese
2 pkgs (10oz each) frozen French-style green beans, cooked and drained
2 tbsp slivered almonds, toasted
In small microwaveable bowl, on high, cook 2 tbsp of butter until melted. Combine with
crumbs and 1 tsp of the dry dressing mix. Set aside for topping.
Microwave remaining butter until melted. Stir in rest of dry dressing mix and flour.
Gradually add milk, stirring until smooth then microwave on high for 4-5 mins or until
bubbly and thickened, stirring once during cooking time. Add cheese, stirring until
melted. Place green beans in med-size microwaveable dish. Pour cheese sauce over top.
Microwave on high 5-6 mins or until thoroughly heated and bubbly, rotate once during
cooking. Sprinkle reserved topping and almonds evenly over top. Microwave on high for
1 min longer. Let stand 5 mins before serving. Makes: 6-8 servings
CREAMY PEAS ‘N BACON
10oz pkg frozen peas
2 slices bacon cooked, and crumbled
8oz jar Cheez Whiz
Cook peas, drain. Toss bacon and peas. Microwave jar of Cheez Whiz until runny. Pour
desired amount onto peas and bacon.
5
MIXED VEGETABLE GRATIN
2½ lbs russet potatoes (about 4 large), scrubbed, cut into ½” cubes
3 large celery stalks, cut into ½” pieces
3 large carrots, peeled, cut into ½” pieces
1 large green bell pepper, cut into ½” pieces
2 tbsp minced garlic
2 tbsp chopped fresh basil or 2 tsp dried, crumbled
2 tsp chopped fresh rosemary or ½ tsp dried, crumbled
¼ cup butter, melted (½ stick)
Salt & pepper
1½ cups grated Monterey Jack cheese
Preheat oven to 400*
Combine first 7 ingreds in large bowl. Pour butter over mixture and toss to coat. Season
with salt and pepper. Transfer veggies to 13x9” glass baking dish. Cover with foil and
bake 40 mins. Remove foil and bake until veggies are tender and beginning to brown,
stirring occasionally, about 30 mins longer.
Preheat broiler, sprinkle mixture with cheese. Broil until cheese melts and begins to
brown, about 4 mins. Makes: 8 servings
SWEET & WHITE SCALLOPED POTATOES
12oz can Carnation evaporated milk
2 reduced sodium chicken flavored bouillon cubes
1 tsp onion powder
½ tsp dried thyme
1½ lbs (4 cups) potatoes, peeled, cut into ¼” slices
½ lb (2 cups) sweet potatoes, peeled, cut into ¼” slices
½ cup grated Parmesan cheese
Heat milk, bouillon cubes, onion powder and thyme in large skillet over med-high heat,
stirring occasionally, until mixture comes to a boil and bouillon is dissolved. Add
potatoes. Cook, stirring occasionally until mixture comes to a boil again. Cover, reduce
heat to low. Cook; gently rearranging potatoes occasionally, for 35-40 mins or until
potatoes are tender. Sprinkle with cheese and serve immediately. Makes: 8 servings
ROASTED SWEET POTATOES
4 tbsp margarine, melted
2 tbsp firmly packed brown sugar
½ tsp Lawry’s seasoned salt
½ tsp ground cinnamon
2½ lbs sweet potatoes, peeled and cubed
Candied pecans:
½ tsp Lawry’s seasoned salt
⅓ cup sugar
1 cup chopped pecans (or walnuts)
Preheat oven to 425*
6
Combine all ingreds except potatoes and pecans. Add potatoes and toss to coat. On jellyroll pan, arrange potatoes in a single layer. Roast, stirring once, 40 mins or until golden.
Sprinkle with pecans before serving.
Makes: 6 servings
Candied Pecans: combine all the ingreds in a nonstick skillet. Cook over med heat,
stirring frequently, 10 mins or until sugar melts and nuts are caramelized. Cool
completely before sprinkling on potatoes.
GREEN BEANS WITH LEMON AND PINE NUTS
¼ cup pine nuts
2 (12oz each) bags frozen green beans
2 tbsp chopped fresh parsley
1½ tsp grated fresh lemon peel
1 tbsp fresh lemon juice
2 tsp olive oil
¼ tsp salt, optional
Place a dry skillet over med to high heat. Add nuts and stir often until they are golden in
color. Cook the beans as on pkg; drain. Add nuts, parsley, peel, juice and oil. Season with
salt, toss until evenly mixed.
Serves: 8
SAUSAGE CORN BREAD STUFFING
1 roll of sausage, cooked, drained and crumbled (hot or mild, your choice)
½ cup butter
1 large red onion, diced
1½ cup celery, chopped
6 cups day old corn bread, crumbled
⅓ cup water
2 tsp dried thyme
1 tsp each salt and pepper
1 can Cream of Mushroom soup (10¾ oz)
Preheat oven to 400*
Melt butter in large saucepan. Add onion and celery; cook until soft. Add remaining
ingreds; mix well. Pour mixture into a dish; cover and bake for 30 mins.
NOTE: really good spooned into green bell pepper halves; cover and bake as above.
SIMPLE HARVEST STUFFING
2 cups sliced celery
1 cup chopped onion
1½ tbsp poultry seasoning
1 tsp sage
¼ tsp black pepper
½ tsp salt
2 tbsp olive oil
8 cups fresh bread cubes
7
2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup chopped apple
1 cup dried cranberries
¼ cup chopped parsley
½ cup chopped walnuts
10¾ oz can single strength chicken broth
Cook celery, onion, poultry seasoning, sage, pepper, and salt in oil over med-low heat 4-5
mins or until tender. Remove from heat. Combine bread, oats, apple, cranberries, parsley
and walnuts; mix well. Add the veggie mixture and broth. Mix until bread is evenly
coated. Makes: about 9 cups
This makes enough stuffing for inside a 13-19 lb turkey, if using a larger turkey, double
the recipe. Or bake in a separate dish for about 1 hour or until warmed through.
SPINACH BACON AND CASHEW STUFFING
6 slices bacon, diced
⅓ cup butter
1 large sweet onion, diced
¼ cup minced fresh sage
¼ tsp each salt and pepper
1 bag (8oz) fresh spinach, trimmed
7 cups cubed crustless sourdough bread (about 1 loaf)
½ cup coarsely chopped unsalted cashews
1 cup chicken stock
¾ cup whipping cream
3 eggs
Preheat oven to 400* (when ready to bake)
In skillet, fry bacon over med heat until crisp. Drain on paper towel lined plate. Drain fat
from pan. In same pan, melt butter over med heat; fry onion, sage, salt and pepper,
stirring often until very soft and just beginning to brown, about 6 mins. Add spinach, in
batches stirring until wilted. Scrape into a large bowl; add bread and nuts. In a small bowl
whisk together, stock, cream and eggs. Pour over bread mixture, tossing to coat. Scrape
into a 13x9” glass baking dish, smoothing the top. Cover and refrigerate until evenly
soaked, at least 1 hour. (can make ahead and refrigerate for up to 24 hours).
Bake, covered, for 20 mins; uncover and bake until crusty and knife inserted in center
comes out clean, about 20 mins. Makes: about 8 servings
STOVE TOP MAC-N-CHEESE
½ lb elbow macaroni
4 tbsp butter
2 eggs
6oz evaporated milk
½ tsp hot sauce
1 tsp kosher salt
Fresh ground black pepper
8
¾ tsp dry mustard
10oz sharp cheddar, shredded
In a large pot of boiling salted water, cook the pasta to al dente and drain. Return to the
pot and melt in the butter. toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta
and add the cheese. Over low heat continue to stir for 3 mins or until creamy.
SMOKED GOUDA CHEESE MACARONI
6 cups water
1 tsp salt, divided
⅛ tsp vegetable oil
1 lb small elbow macaroni
2 tbsp + ½ tsp unsalted butter
2 tbsp flour
2½ cups milk
¼ tsp freshly ground white pepper
¼ lb smoked Gouda cheese, grated
Parsley, optional
Preheat oven to 375*
Put the water, ½ tsp of the salt and the oil in a large heavy saucepan over high heat and
bring to a boil. Add the pasta and cook, stirring occasionally until tender, about 8 mins.
In a small heavy saucepan melt 2 tbsp of the butter over med heat. Add the flour and
cook stirring constantly for 2 mins. Slowly add the milk whisking constantly. Add the
remaining salt and pepper, continue whisking until the sauce is smooth and thick enough
to coat the back of a wooden spoon, about 8 mins. Remove the sauce from the heat and
stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6½x10”
casserole dish with the remaining butter. Combine the sauce and pasta in a large mixing
bowl and mix well. Pour into the prepared dish and bake until lightly golden on top,
about 20 mins. Remove from oven and serve hot. Garnish with parsley if desired.
Makes: 6 servings
BAKED RIGATONI & PEAS
This recipe makes 2 pans and makes 20 main-dish servings.
2 (16oz each) pkgs rigatoni or ziti
Salt
14 tbsp margarine or butter (1¾ sticks)
½ cup flour
7 cups milk
2 cups grated Parmesan cheese (6oz)
20oz bag frozen peas, thawed
2 (14½ oz each) cans diced tomatoes
1 cup loosely packed basil leaves, cut into strips
½ cup plain dried bread crumbs
Preheat oven to 350*
9
In a large saucepan (12 quarts) prepare noodles as on pkg, using 1 tbsp salt in water;
drain. Return noodles to pan; keep warm.
Meanwhile in 3-quart saucepan over low heat, melt 10 tbsp of the butter (1¼ sticks). Stir
in flour; cook 3 mins, stirring constantly. With wire whisk, gradually blend in milk.
Increase heat to med; cook, stirring frequently until mixture boils and thickens slightly,
about 20 mins. Stir in 2 tsp salt and 1½ cups grated Parmesan.
Pour Parmesan sauce over pasta in saucepan, stirring to mix. Stir in peas, tomatoes with
juice, and basil. Spoon pasta mixture into two 13x9” glass baking dishes (or 2 casserole
dishes that are shallow).
In small saucepan over low heat, melt remaining 4 tbsp butter (½ stick); remove from
heat and stir in bread crumbs and remaining ½ cup parmesan. Sprinkle topping on top
before baking. Bake until hot and bubbly and topping is golden, 30-35 mins.
NOTE: can be made one day ahead of time. Do everything except the topping.
Refrigerate the two dishes until baking time….make the crumbs, sprinkle on top and bake
for 1 hour.
FETTUCCINE CARBONARA
1 lb fettuccine noodles, cooked and drained
6 hard-cooked eggs, chopped
1 lb bacon, fried, drained, and crumbled
2 cups whipping cream
½ cup grated Parmesan cheese
Place hot noodles in a large bowl. Add eggs and bacon; toss to coat. In a saucepan
combine whipping cream and cheese. Cook and stir over low heat until smooth. Pour
over noodle mixture, toss until well mixed. Serve. Yield: 4 servings
TURNAROUND TURKEY AND RICE
2 tbsp butter
2 stalks celery, chopped
1 small onion, chopped
1 cup leftover cooked turkey, cubed
1½ cups water
1 pkg (1.25oz) McCormick Turkey Gravy Mix
¼ cup milk
2 tbsp flour
1 tsp McCormick Season All Seasoned Salt
Cooked rice (enough for 4 servings)
In a saucepan, melt butter over med heat. Add celery and onion, cook for 5 mins or until
tender, stirring occasionally. Add turkey. Blend water, gravy mix, milk, flour and salt;
pour over turkey mixture; stir. Bring to a boil. Reduce heat and simmer 5 mins. Serve
over rice.
Makes: 4 servings
10
TURKEY TETRAZZINI
8oz pkg spaghetti
6 tbsp margarine or butter, divided
1 small onion, diced
¼ cup flour
2¾ cups milk
1 (2 ½ oz) jar sliced mushrooms, undrained
1 chicken flavor bouillon cube
½ tsp salt
¼ cup grated Parmesan cheese
4 slices white bread
2 cups cubed cooked chicken
Preheat oven to 350*
In pot, cook spaghetti as on pkg; drain, then return to pot.
Meanwhile, in 2-quart saucepan over med heat, in 3 tbsp of margarine, cook onion until
tender. Stir in flour until blended. Gradually stir in milk, mushrooms, bouillon and salt;
cook, stirring until mixture is slightly thickened. Remove from heat; stir in cheese. Tear
bread into small pieces to make 2 cups breadcrumbs. In small saucepan over low heat,
melt 3 tbsp margarine; remove from heat; stir in breadcrumbs. Add sauce mixture to
spaghetti in pot, then turkey and toss to mix well. Spoon mixture into a 12x8” baking
dish; top with breadcrumbs. Bake 20 mins or until heated thru.
Makes: 6 servings
CHEESECAKE FACTORY’S CRAB CAKES
½ lb lump crabmeat
3 tbsp plain breadcrumbs (such as Progresso)
2 tbsp mayonnaise
2 tbsp minced green onions (green part only)
2 tbsp minced red bell peppers
½ beaten egg
1 tsp minced fresh parsley
1 tsp Old Bay Seasoning
½ tsp prepared yellow mustard
¼ cup panko (Japanese breadcrumbs)
vegetable oil
Measure all the ingreds for the crab cakes, except the panko and oil, into a large bowl.
Use a spatula to carefully fold the ingreds together. Avoid over-stirring. Use your hands
or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
Press down a bit on each crab cake so that the top is flat but don't press too hard. Cover
the muffin tin with plastic wrap and pop it in the fridge for a couple hours to help the
cakes stay together when they're browned in the oil. After the crab cakes have chilled
through, heat up about ¼” of oil in large skillet over med-low heat. Fill a shallow bowl
with the panko. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake
around in the panko. Each crab cake should be wearing a light coating of panko. Test the
oil by dropping a pinch of panko into the pan. It should sizzle. Sauté the crab cakes in the
hot oil for 1½-3 mins on each side or until the cakes are golden brown. Drain crab cakes
11
on paper towels or a rack very briefly, then serve them up hot with a sauce of your
choice.
Makes 6 small crab cakes.
NOTE: Be careful not to stir the crab too much into the other ingreds. Best to fold the
mixture gently with a spatula to combine everything. You want the big chunks of tasty
crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best
choice for this recipe; however a good quality canned crab is an acceptable substitute.
CHICKEN PAPRIKA
4-6 boneless skinless chicken breasts
Your favorite pasta, (I like egg noodles)
2 (10¾ oz) cans Cream of Mushroom soup
12oz sour cream
2 tbsp paprika
2 tsp cayenne pepper
Salt and pepper to taste
Prepare pasta according to instructions on pkg. Brown the chicken in a frying pan making
sure it is cooked through; set aside. In a saucepan, combine soup, sour cream, paprika and
cayenne. (I like mine spicier, so I add more paprika and cayenne). Heat over medium
flame until it starts to bubble. Turn flame down to low and add chicken to the sauce.
Cover and leave for about 10 mins to get the chicken warmed back up. To serve, put
pasta on plate, place 1 chicken breast on top of pasta and then spoon sauce over the top.
The sauce should be an orangish color.
NOTE: "I never had a recipe to follow. The measurements I listed are approximations
and can be varied with ease. This is a Hungarian recipe and was taught to me by my
mother."
MAPLE TURKEY SALAD
Salad ingreds:
8oz pkg salad greens, any type
3oz sliced cheddar, cut into matchsticks
1 medium tomato, cut into wedges
8oz cooked turkey, cubed (about 2 cups)
3 tbsp sunflower seed kernels
Dressing:
3 tbsp sugar-free maple flavored syrup
⅓ cup raspberry vinegar
3 tbsp olive oil
¼ tsp salt
½ tsp dried basil
Layer salad ingreds into salad bowl. Shake together dressing ingreds and pour over salad.
Toss to coat well and serve immediately.
12
THANKSGIVING LEFTOVER CASSEROLE
Leftover turkey (cubed), gravy, and dressing
Preheat oven to 350*
Combine the ingreds and put in a greased pan, bake until golden.
NOTE: may need to add a can (or part of a can) of turkey gravy to moisten, if not enough
leftover turkey gravy.
BAR-B-QUE CUPS
From: Debbie Abbott
¾ lb ground beef
1 tbsp minced onion (you can use more if you like)
1 8oz can Pillsbury biscuits
½ cup barbeque sauce
2 tbsp brown sugar
¾ cup grated cheddar cheese
Preheat oven to 400*
Brown the beef and onion in a skillet; drain off any excess grease. Add the barbeque
sauce and brown sugar. Continue cooking until well heated. Separate dough into 12
biscuits. Place one biscuit in each of 12 ungreased muffin cups. Press dough up sides to
edge of the cup. Spoon mixture into cups. Sprinkle with cheese. Bake 10-12 mins until
browned.
NOTE: you can add green pepper to the beef mixture while browning. This is also good
using a large muffin pan with the new Grands biscuits. You may need to spray your
muffin pan with a little Pam or grease lightly.
HOME STYLE TURKEY TURNOVERS
½ cup quartered fresh mushrooms
½ cup chopped fresh green beans
1 small onion, finely chopped
1 clove garlic, crushed
½ tsp dried thyme
½ tsp dried rosemary
2 tbsp vegetable oil
1 tbsp flour
⅓ whipping cream
1 cup chopped, cooked turkey
¼ tsp salt
¼ tsp pepper
1 (17¼ oz) pkg frozen puff pastry sheets, thawed
Preheat oven to 400*
Cook first 6 ingreds in oil in a skillet over med-high heat, stirring often, until crisptender. Add flour and cook, stirring constantly, 1 min; stir in cream. Cook stirring
constantly, until thickened; remove from heat. Stir in turkey, salt, and pepper; let cool 5
mins. Unfold pastry sheets, and cut each sheet into 4 squares. Spoon turkey mixture
13
evenly in center of each square. Brush pastry edges lightly with water; fold in half to
form triangles. Press edges to seal; crimp with a fork. Place on an ungreased baking
sheet. Bake turnovers for 15 mins or until golden brown. Yield: 8 servings
MARINATED STEAK (OR CHICKEN) BURRITOS
1 pkg Buena Vida fat free tortillas
1 cup bottled fat free Italian dressing
1½ lbs lean boneless round steak (or boneless, skinless chicken breast)
½ cup sliced green onions
1 cup shredded cheddar
Cooking spray
Remove tortillas from refrigerator; set aside. Place meat in a baking dish just large
enough to hold it; pierce it well with a fork. Pour dressing on top of meat; turn to coat
well. Cover with plastic wrap and refrigerate at least 4 hours; turning once.
Remove meat from pan and discard marinade. In a large nonstick skillet that has been
lightly sprayed with cooking spray, cook meat on each side for 6-7 mins or until desired
doneness. Remove from pan and slice thinly on the diagonal; cover to keep warm. Heat
tortillas according to pkg. divide sliced meat between tortillas. Top with green onions and
cheese, fold into burritos.
Makes: 10 burritos
RED LOBSTER SHRIMP SCAMPI
1 cup White Wine
½ cup unsalted Butter
3 tablespoon minced Garlic
1 pound Shrimp, peeled and deveined
Salt & pepper, to taste
Preheat oven to 350*
Combine the butter, wine, garlic and shrimp in a pan. Bake for about 7 mins or until the
shrimp turn pink. Be careful not to overcook the Shrimp. Season with salt and pepper, to
taste.
Serves: 2-4
TURKEY PRIMAVERA
12oz pkg Reames Homestyle frozen egg noodles
16oz pkg frozen vegetable blend (such as broccoli, cauliflower and carrots)
2 cups cooked, diced turkey
16oz jar of Alfredo sauce
¼ cup sour cream
1 tsp dried basil or thyme
½ tsp salt
½ tsp pepper
Cook noodles as on pkg; for 20 mins. Add frozen veggies and turkey. Continue cooking
3-5 mins or until noodles are desired tenderness; drain well. Meanwhile, in small bowl,
14
stir together Alfredo sauce, sour cream, basil, salt and pepper. Return noodles, veggies
and turkey to pan. Add sauce mixture and stir to combine.
CREAMY TURKEY ENCHILADAS
3 cups leftover cooked turkey
16oz jar salsa
½ cup onion
1 clove garlic, chopped
½ tsp ground cumin
Salt to taste
½ cup turkey broth (or chicken broth)
1½ cups whipping cream
Flour tortillas
2 cups grated Monterey Jack cheese
Preheat oven to 350*
In large saucepan, combine turkey, salsa, broth, garlic, onion, cumin, and salt. Simmer,
covered 20 mins. Remove turkey and let cool. In a 13x9” baking dish pour salsa mixture.
Tear turkey into coarse shreds. Heat cream to just below boiling. Dip tortilla into hot
cream until limp, for a few seconds. Remove, draining off excess cream. Spread turkey
on tortilla, roll up, place seam side down on top of salsa mixture in pan. Pour remaining
cream evenly over enchiladas. Sprinkle with cheese. Bake for 25-30 mins; until sauce is
bubbly and cheese is melted and golden.
EASY SWISS STEAK (CROCKPOT)
2-3 lbs cheapest cut steak you can find (they will come out tender no matter what type)
1 med onion
Garlic powder
Onion powder
2 (8oz each) cans tomato sauce
1 can Cream of Mushroom soup
1 can mushrooms, drained
Sprinkle meat with your favorite seasonings. Brown the meat in some butter on both
sides. In a mixing bowl combine tomato sauce, soup and mushrooms. In the meantime
slice the onion into medium slices. Put meat in crockpot, top with onions, and pour soup
mixture over the top. Cook 8 hrs on low or on high for 4 hrs.
CRUNCHY HOLIDAY TURKEY SALAD
¼ cup Miracle Whip Light dressing
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup grated carrot
2 tbsp dried cranberries
2 tbsp cups chopped cooked turkey
15
Mix dressing, veggies, and cranberries in large bowl. Add turkey; mix lightly. Cover,
refrigerate at least 30 mins or until ready to serve. Makes: 4 servings
CHEDDAR TURKEY CASSEROLE
2 cups chicken broth
2 cups water
4 tsp dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10 ¾ oz each) condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp salt
2 cups finely crushed butter-flavor crackers (about 60)
6 tbsp butter, melted
Preheat oven to 350*
In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice;
cover and simmer for 15 mins. Remove from heat; fluff with a fork. Divide rice between
two greased 9” square baking pans. Sprinkle each with ½ the peas and turkey. In a bowl,
combine the soup, milk, and salt until smooth; pour ½ over turkey in each pan. Toss the
cracker crumbs and butter; sprinkle ½ over each pan.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered
for 35 mins or until golden brown. Makes: 2 casseroles (4-6 servings each)
To use frozen casserole: thaw in the refrigerator for 24 hours. Bake, uncovered, at 350*
for 45-50 mins or until heated through.
QUICK MEXICAN ROAST BEEF SANDWICHES
Sliced roast beef from Deli
Kaiser rolls
Mexican Cheez Whiz
Put a few slices roast beef on rolls. Top with a generous spoonful of the Cheez Whiz. Put
in the microwave for 30-60 seconds, until heated and Cheez Whiz is melted.
SAUCY PORK MEDALLIONS
1 large pork tenderloin (1½ lbs)
2 tsp oil
3 cups frozen peas
1 (10oz) can turkey gravy
¼ cup Kraft Zesty Italian dressing
6oz pkg Stove Top stuffing mix for chicken, prepared as directed on pkg
Cut pork crosswise into ¾” thick slices. Heat oil in large nonstick skillet on med-high
heat; add pork. Brown 5 mins, turning once. Stir in peas, gravy and Italian dressing; bring
16
to a boil. Reduce heat to med-low. Spoon prepared stuffing mix around edges of skillet;
cover. Simmer 10 mins or until stuffing is heated through and pork is cooked through.
NOTE: instead of the tenderloin you can use 6 boneless pork chops or 6 small boneless
chicken breasts halves. Prepare as above, increasing the browning time to 10 mins.
APPLE WALNUT TURKEY SANDWICHES
¾ cup mayonnaise
¼ cup chopped celery
¼ cup raisins
¼ cup chopped walnuts, toasted
1 med tart apple, chopped
¾ lb sliced turkey
8 slices sourdough bread
Lettuce leaves, optional
In a large bowl, combine the mayo, celery, raisins, and walnuts. Stir in the apple; set
aside. Place turkey on 4 slices of bread, top with turkey mixture, lettuce and rest of bread.
CHICKEN AND BLACK PEPPER DUMPLINGS
1½ cup milk
¾ cup frozen peas
¾ cup frozen sliced or diced carrots
1 cup cut-up cooked chicken (5oz)
1 can (10¾ oz) condensed Creamy Chicken Mushroom Soup
1 cup original Bisquick mix
⅓ cup milk
½ tsp black pepper
Chopped fresh parsley, if desired
Heat 1½ cups milk, peas, carrots, chicken and soup to boiling in a 3-quart saucepan. Stir
Bisquick, ⅓ cup milk, and the pepper until soft dough forms. Drop dough by 8 spoonfuls
onto chicken mixture. Cook uncovered over low heat for 10 mins. Cover and cook 10
more mins. Sprinkle with parsley. Serve.
NOTE: You can sub the soup by mixing a can of Cream of Chicken mixed with a can of
Cream of Mushroom. It doubles the amount of soup, but works well. You can also double
the dumplings, but use a Dutch oven or large pot instead of a saucepan.
VELVEETA STEAK STROGANOFF
1¼ lb beef flank steak, cut across the grain into thin slices
1 medium onion, sliced
1½ cups water
3 cups egg noodles, uncooked
½ lb (8oz) Velveeta cheese, cubed
1 pkg (10oz) frozen green beans
1 can Cream of Mushroom soup
17
½ tsp black pepper
Spray a large skillet with cooking spray. Add steak and onions; cook and stir on medhigh heat 4 mins or until steak is no longer pink. Stir in the water; bring to a boil. Add
noodles; return to a boil. Reduce heat to med-low; cook 7 mins or until noodles are
tender, stirring frequently. Add remaining ingreds; stir. Cook until cheese is melted and
mixture is well blended.
Makes: 6 servings
TURKEY MACARONI BAKE
2 cups cubed cooked turkey
1½ cups uncooked elbow macaroni
2 cups (8oz) shredded cheddar cheese, divided
1 can Cream of chicken soup
1 cup milk
8oz can mushroom stems and pieces, drained
¼ tsp pepper
Preheat oven to 350*
In a large bowl, combine the turkey, macaroni, 1½ cups of the cheese, soup, milk,
mushrooms, and pepper. Pour into a greased 2-quart baking dish. Cover and bake for 6065 mins or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10
mins longer or until cheese is melted.
Yield: 6 servings
CELERY SOUP CHICKEN
(it was quick and we all liked it)
1-2 lbs chicken cut in bite size pieces
2 cans Cream of Celery soup (or any flavor Cream soup)
1 soup can of water
Noodles, rice, or mashed potatoes
Preheat oven to 350*
Put chicken into bottom of a 13x9” pan. Mix the soup and water; then pour over the
chicken. Bake for 1 hour. Serve over noodles, rice, or mashed potatoes
AMAZIN’ CRAB RICE CAKES
1 cup chicken broth
1 cup Minute White rice, uncooked
2 eggs
2 cans (6oz each) crabmeat, drained and flaked
¼ cup grated Parmesan cheese
¼ cup butter or margarine
Bring broth to a boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5
mins, then fluff with a fork.
Beat eggs lightly in med bowl. Add rice, crab, and cheese; mix well. Divide and shape
mixture into 8 patties. Let stand 5 mins.
Melt butter in large skillet on med heat. Add patties; cook 5 mins on each side or until
golden brown on both sides and heated through.
18
TACO CRESCENT BAKE
8oz tube refrigerated crescent rolls
2 cups crushed Fritos (corn chips), divided
1½ lbs ground beef
15oz can tomato sauce
1 envelope taco seasoning
8oz can sour cream
4oz shredded cheddar cheese (1 cup)
Preheat oven to 350*
Unroll dough into a rectangle; press onto the bottom and 1” up the sides of a greased
13x9” baking dish. Seal seams and perforations. Sprinkle with 1 cup of the chips; set
aside. In a large skillet cook beef over med heat until no longer pink; drain. Stir in tomato
sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 5 mins
then spoon over the crust. Top with sour cream, cheese and remaining chips. Bake,
uncovered, for 25-30 mins or until crust is lightly browned. Yield: 8 servings
PARMESAN DIJON CHICKEN
¼ cup butter or margarine, melted
2 tbsp Dijon mustard
¾ cup Progresso dry breadcrumbs, any flavor
¼ cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1¾ lb)
Preheat oven to 375*
Mix butter and mustard in shallow dish until well mixed. Mix breadcrumbs and cheese in
large plastic ziplock bag. Dip one piece of chicken at a time into butter mixture, coating
all sides. Then place in bag of crumb mixture, seal bag and shake to coat. Place chicken
in single layer in ungreased 13x9” pan. Bake uncovered 20-30 mins, turning once, until
juice of chicken is no longer pink when centers of thickest pieces are cut.
NOTE: try adding spices for different flavor…..basil, thyme, sage, rosemary, dill weed or
seasoned salt.
WHITE TURKEY CHILI
2 tbsp oil
1 cup chopped onion
2 ribs celery, thinly sliced
4 cups chopped cooked turkey
2 (15.5oz each) cans Green Giant Great Northern Beans, drained
2 (14¼ oz each) cans chicken broth
2 (11oz each) cans white corn, undrained or 1 (1 lb) pkg frozen Shoepeg white corn
4oz can chopped green chilies
2 tsp cumin
¼ tsp hot pepper sauce, optional
2oz (½ cup) shredded Monterey Jack cheese
1 tbsp chopped fresh parsley
19
Heat oil in large saucepan over med heat until hot. Add onion and celery, cook and stir 23 mins or until veggies are tender. Stir in remaining ingreds except cheese and parsley;
blend well. Cover and cook 15-20 mins or until thoroughly heated, stirring occasionally.
To serve, ladle chili into bowls, sprinkle with cheese and parsley. Makes: 12 cups
TURKEY FETTUCCINE SKILLET
8oz uncooked fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 tsp canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 tsp salt-free seasoning blend
¼ tsp salt
2 tbsp cornstarch
½ cup fat-free half-and-half
½ cup grated Parmesan cheese
3 cups cubed cooked turkey breast
¾ cup shredded mozzarella cheese
Coon pasta as on pkg. Meanwhile in a large ovenproof skillet coated with non-stick
spray, sauté the onions, celery and garlic in oil for 3 mins. Add mushrooms; cook and stir
until veggies are tender. Stir in milk, seasoning blend and salt. Bring to a boil. Mix
cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 mins or
until thickened and bubbly. Stir in Parmesan cheese just until melted. Stir in turkey.
Drain the pasta; add to the skillet. Sprinkle with mozzarella; broil 4-6” from heat for 2-3
mins or until cheese is melted.
CRAB TOPPED TILAPIA
4 tilapia fillets (5oz each)
¼ tsp pepper
⅛ tsp salt
⅓ cup finely chopped celery
2 tbsp finely chopped onion
1 garlic clove, minced
2½ tsp butter, melted, divided
2 tsp flour
⅛ tsp dried thyme
¼ cup fat-free milk
1½ tsp lemon juice
¾ tsp Worcestershire sauce for chicken
Dash hot pepper sauce
¼ cup reduced fat mayonnaise
1 pouch (6oz) premium crabmeat, drained
20
4 tbsp seasoned breadcrumbs, divided
Preheat oven to 350*
Sprinkle tilapia with pepper and salt. Place in a 13x9” baking dish coated with nonstick
cooking spray; set aside.
In a small nonstick skillet coated with cooking spray, cook the celery, onion, and garlic in
2 tsp butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk.
Bring to a boil; cook and stir for 1-2 mins or until thickened. Stir in the lemon juice,
Worcestershire and hot pepper sauce. Remove from heat; stir in mayo until blended. Stir
in crab and 3 tbsp breadcrumbs. Spoon onto fillets. Toss remaining breadcrumbs and
butter; sprinkle over crab mixture. Cover and bake for 18 mins. Uncover; bake 5-10 mins
longer or until fish flakes easily with a fork.
CREAMY TURKEY CASSEROLE
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 can Cream of Onion soup
5oz Velveeta cheese, cubed
⅓ cup mayo
4 cups cubed cooked turkey
16oz pkg frozen broccoli cuts, thawed
1½ cups cooked white rice
1½ cups cooked wild rice
8oz can sliced water chestnuts, drained
4oz jar sliced mushrooms, drained
1½ to 2 cups salad croutons
Preheat oven to 350*
In a large bowl, combine the soups, cheese and mayo. Stir in the turkey, broccoli, rice,
water chestnuts and mushrooms. Transfer to a greased 13x9” baking dish. Bake,
uncovered for 30 mins; stir. Sprinkle with croutons. Bake 8-12 mins longer or until
bubbly.
Yield: 10-12 servings
NOTE: reduced-fat or fat-free mayo is not recommended for this recipe.
TURKEY SALAD ON WHEAT
2 cups chopped romaine lettuce
1¼ cups diced cooked turkey
½ cup shredded Swiss cheese
2 green onions, thinly sliced
6 bacon strips, cooked and crumbled
⅓ cup frozen peas, thawed
½ cup mayo or salad dressing
¼ tsp pepper
12 slices whole wheat bread
Combine the first 6 ingreds and mix well. Add mayo and pepper; toss to coat. Spread on
6 slices of bread; top with remaining 6 slices. Makes: 6 sandwiches
21
HOLIDAY BREAKFAST HASH
2½ cups Ore-Ida potatoes O’Brien
6 eggs, beaten
½ lb sausage, chopped
½ lb bacon, chopped
½ cup onions, chopped
4oz can asparagus
1 tomato, chopped
Parmesan cheese for top
Cook sausage and bacon, drain off part of grease. Sauté onion until clear. Add potatoes
and cook until browned. Add eggs then asparagus and tomatoes. Top with cheese and
serve.
Serves: 6-8
VELVEETA BREAKFAST BAKE
12 slices white bread, crusts trimmed
12 slices bacon, crisply cooked, crumbled
2 cans (4oz each) sliced mushrooms, drained
4 green onions, sliced
1 lb Velveeta Light, cut up
9 eggs
3 cups milk
Preheat oven to 350*
Place 6 of the bread slices in the bottom of a greased 13x9” pan. Top with bacon,
mushrooms, onions and Velveeta. Cover with remaining bread slices. Beat eggs and milk
with wire whisk until well blended; pour over bread. Refrigerate at least 1 hour or
overnight. Bake 50-60 mins or until knife inserted in center comes out clean. Let stand 10
mins before serving. Makes: 12 servings
HASH BROWN STRATA
2 cups frozen loose-pack diced hash browns with onions and peppers
1 cup cut broccoli florets
⅓ cup finely chopped turkey bacon or turkey ham (about 2oz)
⅓ cup evaporated fat-free milk
2 tbsp flour
2 (8oz) cartons refrigerated or frozen egg product, thawed
½ cup shredded reduced-fat cheddar cheese (2oz)
1 tbsp snipped fresh basil or ½ tsp dried basil, crushed
¼ tsp black pepper
Preheat oven to 350*
Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash
browns and broccoli in bottom of dish; sprinkle with turkey bacon; set aside.
Stir milk gradually into flour in a med bowl. Stir in egg product, half of the cheese, basil
and black pepper. Pour egg mixture over veggies. Bake for 40-45 mins or until knife
22
inserted near center comes out clean. Sprinkle with remaining cheese. Let stand for 5
mins.
Makes: 6 servings
NOTE: can make as above, cover, and refrigerate for 4-24 hrs. Remove cover and bake.
CHEESY EGG CASSEROLE
4 cups (16oz) shredded Monterey Jack cheese
1 tbsp flour
2 cups (8oz) shredded sharp cheddar cheese
1 lb sliced bacon, cooked and crumbled
12 eggs
1 cup milk
Toss Monterey Jack and flour; place in the bottom of a greased 13x9” baking dish. Top
with cheddar; sprinkle with bacon. Beat eggs and milk; pour over cheeses. Cover and
chill 8 hours or overnight. Remove from refrigerator 30 mins before baking. Then
Preheat oven to 325*.
Bake, uncovered for 40-45 mins or until knife inserted near center comes out clean. Let
stand for 5 mins before cutting.
Serves: 6-8 (2 servings each)
CHEESY VEGETABLE SOUP
2 tbsp chopped onion
1 tbsp margarine or butter
1 cup frozen loose-pack whole kernel corn
½ cup chopped broccoli
½ cup shredded carrot
¼ cup water
1 can Cream of Potato soup (10¾ oz)
1 cup milk
¼ cup shredded cheddar cheese
1oz provolone cheese, cut up
Dash of pepper
In a med saucepan cook onion in hot butter till tender but not brown. Add corn, broccoli,
carrot, and water. Bring to boiling; reduce heat. Cover and simmer for 10 mins or till
veggies are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over med heat
till cheese is melted and mixture is heated through. Makes: 4 side-dish size servings
SLOW COOKER CHEESY POTATO SOUP
1 bag (32oz) frozen diced hash brown potatoes, thawed
½ cup frozen chopped onion (from a 12oz bag), thawed
1 medium stalk celery, diced (½ cup)
2 cans (14oz each) chicken broth
1 cup water
3 tbsp flour
1 cup milk
23
1 bag (8oz) shredded American-cheddar cheese blend (2 cups)
¼ cup real bacon pieces (purchase pre-cooked or fry your own)
4 med green onions, sliced (¼ cup)
In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover, cook on
low heat setting 6-8 hours. In small bowl, mix flour into milk; stir into potato mixture.
increase heat setting to high. Cover; cook 20-30 mins or until mixture thickens. Stir in
cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle
with pepper.
Makes: 6 (1½ cup) servings
FAMOUS BARR FRENCH ONION SOUP
From: Debbie Abbott
1 lb plus 6oz peeled onions (do not use red onions for this)
3oz butter (1 stick)
1 tsp fresh ground pepper
1 tbsp Spanish paprika
2 bay leaves
1½ tsp salt (optional)
½ cup flour
1½ quarts of beef broth (must be heated before adding and you can use low sodium)
Kitchen Bouquet (if you’d like a rich brown color)
Slices of garlic toast
Shredded Swiss or Gruyere cheese for top
Cut the onions in half (lengthwise from top to bottom) and slice into about ⅛” thick
slices. (If you have a mandolin it really helps make quick work of this). Melt the butter in
a large pan (soup pot type pan) and add in the sliced onions. Sauté slowly for 20 mins.
Stir frequently. Turn the heat to low and add the paprika, pepper, bay leaves and flour.
Mix well, keep on low heat and stir often for 5 mins. Gradually add the hot beef broth
while stirring constantly with a wooden spoon. (for some reason a wooden spoon works
best here). Cover and simmer for at least 30 mins. The soup will be a reddish clay color.
If a rich brown color is desired, add a little Kitchen Bouquet. Be sure to take out the 2
bay leaves before serving. This soup freezes really well and is great made a day ahead
and kept in the refrigerator before reheating and serving. To create the Famous Barr
Original, place the hot soup in an ovenproof dish and top with a slice of garlic toast. Top
with shredded cheese and place under a broiler until cheese is melted. Makes: 2 quarts
NOTE: if you use the low sodium broth, you’ll need to add the salt that’s optional. It’s
really bland without it)
CREAMY BEEF, MUSHROOM AND NOODLE SOUP
2 tbsp butter or margarine
1 med onion, coarsely chopped (½ cup)
2 tsp finely chopped garlic
1 pkg (8oz) sliced fresh mushrooms (3 cups)
1 ½ lb boneless beef top sirloin steak, cut into 2x¾x¼” pieces
6 cups beef broth
24
½ cup dry sherry (or ½ cup more beef broth)
¼ cup ketchup
¾ tsp salt
⅛ tsp pepper
2 cups uncooked medium egg noodles
8oz container sour cream
In 5-6 quart Dutch oven, melt butter over med-high heat. Cook onion, garlic and
mushrooms in butter 5-6 mins, stirring frequently, until mushrooms are softened. Stir in
beef; cook 5-6 mins, stirring frequently until beef is no longer pink. Stir in remaining
ingreds except noodles and sour cream. Heat to boiling; reduce heat to med-low. Cover;
cook 10 mins, stirring occasionally. Stir in noodles. Cover; cook 5-7 mins, stirring
occasionally until noodles are tender. Stir in sour cream. Cook 3-5 mins, stirring
frequently, until well blended.
Makes: 7 (1½ cup) servings
NOTE: to make slicing beef easier, put in freezer for about 30 mins.
CAESAR MOZZARELLA FRENCH BREAD
½ loaf (8oz) French bread, cut horizontally in half
¼ cup Caesar dressing (can use reduced fat dressing)
8oz sliced mozzarella cheese
Preheat oven to 450*
On ungreased cookie sheet, place bread, place bread cut sides up. Spread dressing on cut
sides of bread. Top with cheese. Bake 10-12 mins or until cheese is melted and edges
begin to brown. Cut into slices. Serve immediately.
Makes: 12 slices
MAPLE PUMPKIN CHEESECAKE
1¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
3 (8oz pkgs each) cream cheese, softened
14oz can Eagle Brand sweetened condensed milk
15oz can pumpkin
3 eggs
¼ cup pure maple syrup
1½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
Maple Pecan Glaze: (recipe below)
¾ cup pure maple syrup
1 cup (½ pint) whipping cream
½ cup chopped pecans
Preheat oven to 325*
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of a 9”
springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in milk until
smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt; mix well. Pour
25
into prepared pan. Bake 1 hour and 15 mins or until center appears nearly set when
shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze. Store
leftovers in fridge.
Maple Pecan Glaze: In med saucepan, combine pure maple syrup, and whipping cream;
bring to a boil. Boil rapidly 15-20 mins or until thickened; stir occasionally. Add pecans.
Cover and chill until served. Stir before serving.
MRS. FIELD’S BLACK AND WHITE COOKIES
2¼ cup flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dark brown sugar, packed
¾ cup sugar
1 cup butter, softened
3 large eggs
2 teaspoon pure vanilla extract
5 ¼ oz semisweet chocolate bar, chopped coarsely
5 ¼ oz white chocolate bar, chopped coarsely
Preheat oven to 300 degrees.
In a med bowl combine flour, cocoa, baking soda and salt. Mix well with a wire whisk.
Set aside. Blend sugars in a large bowl using an electric mixer at medium speed. Add
butter and mix, scraping down the sides of the bowl. Add eggs and vanilla, and beat at
medium speed until smooth. Add the flour mixture and chocolates, and mix at low speed
until just combined. Do not over mix. Drop by rounded tablespoons onto ungreased
cookie sheets, 2” apart. Bake about 25 mins. Transfer cookies immediately to a cooling
rack.
Yield: 3 dozen cookies.
BAKED CRESCENT CHURROS (the boys really liked these after our Mexican dinner!)
2 tbsp sugar
1 tsp ground cinnamon
1 can (8oz) refrigerated crescent rolls
2 tbsp butter or margarine, melted
1 can vanilla frosting, heated in microwave for dipping (optional)
Preheat oven to 375*
In a small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4
rectangles. Press each to a 6x4” rectangle pressing perforations to seal. Brush tops of 2
rectangles with about half of the melted butter; sprinkle with half the sugar mixture. Lay
the remaining 2 rectangles over the top, press edges lightly to seal the sides. Brush tops
with remaining melted butter. With a sharp knife or pizza cutter, cut each rectangle
lengthwise into 6 strips. Twist each strip 3 times (should be twisted from top to bottom);
place on ungreased cookie sheet. Bake 9-11 mins or until golden brown and crisp. Brush
tops with remaining butter; sprinkle with remaining sugar mixture. Heat the frosting in
microwave until the right consistency for dipping.
Makes: 12
26
MAPLE COCONUT BARS
¼ cup butter or margarine
¾ cup sugar
1 egg
½ tsp maple flavoring
¾ cup flour
½ tsp baking powder
¼ tsp salt
1 cup shredded coconut, finely chopped
¼ cup chopped walnuts
1 tbsp butter or margarine, melted
½ cup shredded coconut
Preheat oven to 350*
In mixer bowl beat butter or margarine at med speed of electric mixer for 30 seconds.
Add sugar; beat till combined. Add egg and maple flavoring; beat at low speed just till
combined. Stir together the flour, baking powder, and salt; add to sugar mixture and mix
till blended. Stir in the finely chopped coconut and the nuts. Spread in greased 8x8x2”
baking pan. Combine melted butter and remaining ½ cup coconut; sprinkle atop mixture
in pan. Bake for 30 mins.
Makes: 24 bars
PEANUT BUTTER CANDIES
3oz pkg cream cheese, softened
¼ cup chunky peanut butter
½ cup powdered sugar
½ cup graham cracker crumbs
¼ cup semisweet chocolate chips
1 tsp shortening
In a small bowl, beat cream cheese, peanut butter and sugar until well blended. Beat in
crumbs. Shape into 1½” balls. Place on a waxed paper-lined baking sheet. In microwave,
melt chips and shortening; stir until smooth. Carefully spoon a small amount of chocolate
over each candy. Refrigerate at least 15 mins.
Yield: about 1 dozen
PRALINE CHEESECAKE
66 vanilla wafer cookies, divided
1¼ cups sugar, divided
¼ cup (½ stick) margarine or butter, melted
3 pkgs (8oz each) cream cheese, softened
½ cup sour cream
1 tsp vanilla
3 eggs
25 Kraft caramels
3 tbsp milk
½ cup pecan pieces, toasted
Preheat oven to 325*
27
(If using a silver 9” springform pan or to 300* if using a dark nonstick 9” springform
pan).
Finely crush 50 of the wafers; mix with ¼ cup of the sugar and the margarine. Press
firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing
gently into crust to secure.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on
medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a
time, beating on low speed after each addition just until blended. Pour into prepared
crust.
Bake 45-50 min or until center is almost set. Run small knife or metal spatula around rim
of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted,
stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans.
Cut into 16 slices to serve, using the wafers standing around the edge as a guide. Store
leftover cheesecake in refrigerator
Serves: 16
CHOCOLATE CHIP CHEESECAKE FANTASIES
1½ cups graham cracker crumbs
2 tbsp + ⅓ cup sugar, divided
⅓ cup butter or margarine, melted
1 (8oz) cream cheese, at room temp
1 egg
1 tsp vanilla
1 tbsp grated orange peel
1 cup chopped walnuts or almonds
1 cup (6oz) semisweet chocolate chips
⅔ cup flaked or shredded coconut
Preheat oven to 350*
In a med bowl, combine graham cracker crumbs, 2 tbsp sugar and melted butter. Press
mixture evenly in bottom of an ungreased 13x9” pan. Bake 7-8 mins.
In a med bowl, beat together cream cheese, remaining sugar, egg, vanilla and orange peel
until well blended. Spread evenly over baked crust. In a small bowl, combine nuts, chips
and coconut. Sprinkle evenly over the cream cheese mixture, pressing in lightly. Return
to oven and bake 20-25 mins or until golden brown. Let cool in pan, then cut into bars
and store in the fridge.
Yield: about 48 (1½” cookies)
STRAWBERRY FUDGE BALLS
8oz pkg cream cheese, softened
6oz pkg semi-sweet chocolate chips, melted
¾ cup vanilla wafer crumbs
¼ cup strawberry preserves
½ cup almonds, toasted and finely chopped
28
Beat cream cheese at med speed with an electric mixer until creamy. Add chocolate,
beating until smooth. Stir in crumbs and preserves; cover and chill 1 hour. Shape into 1”
balls; roll in nuts and chill. (can be frozen up to 2 months) Yield: 4 dozen
KAHLUA PUMPKIN PIE
9” pre-baked pie shell
1 cup evaporated milk
½ cup light brown sugar packed (lump free)
¼ cup Kahlua
¼ cup light corn syrup
1½ tsp pumpkin pie spice
½ tsp salt
2 large eggs, beaten
1½ cups canned pumpkin
Kahlua Cream Topping:
1 cup whipping cream
1 tbsp powdered sugar
2 tbsp Kahlua, divided
Preheat oven to 450*
Beat milk, sugar, Kahlua, corn syrup, pie spice and salt until well blended. Stir in eggs
and pumpkin until mixture is smooth. Bake pie shell for 7-8 mins, until it begins to brown
lightly. Stir the filling one more time, pull out oven rack part way and slowly pour
pumpkin mixture into pie shell. Reduce oven temp to 325* and continue baking until
filling is barely set in center, about 40 mins. Cool pie on wire rack for 20 mins. Serve
with Kahlua cream topping.
Kahlua Cream Topping: beat whipping cream, powdered sugar and 1 tbsp of Kahlua,
just until stiff. Turn into a serving bowl and drizzle with rest of Kahlua. Serve with pie.
GLAZED APPLE CUSTARD PIE
9” unbaked pie crust
1½ cups sour cream
14oz can Eagle Brand sweetened condensed milk
¼ cup frozen apple juice concentrate, thawed
1 egg
1½ tsp vanilla
¼ tsp ground cinnamon
3 med apples, cored, pared and thinly sliced
2 tbsp butter or margarine
Apple Cinnamon Glaze (recipe below)
¼ cup frozen apple juice concentrate, thawed
1 tsp cornstarch
¼ tsp ground cinnamon
Preheat oven to 375*
29
Bake piecrust for 15 mins. In small bowl, beat sour cream, milk, apple juice, egg, vanilla
and cinnamon until smooth. Pour into the baked crust. Bake 30 mins or until set. Cool.
In large skillet, cook apples in butter until tender yet crisp. Arrange on top of pie; drizzle
with Apple Cinnamon Glaze. Serve warm or chilled. Store leftovers covered in fridge.
Apple Cinnamon Glaze: in small saucepan combine all 3 ingreds and mix well. Over low
heat cook and stir until thickened. (makes about ¼ cup).
TURTLE PUMPKIN PIE
¼ cup + 2 tbsp caramel topping, divided
1 (6oz) ready graham pie crust
½ cup + 2 tbsp pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) vanilla instant pudding & pie filling
1 cup canned pumpkin
1 tsp ground cinnamon
½ tsp ground nutmeg
8oz tub Cool Whip, thawed, divided
Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans. Beat milk, dry
pudding mixes, pumpkin and spices with whisk until blended. Stir in 1½ cups Cool Whip.
Spread into the crust. Top with remaining Cool Whip. Refrigerate 1 hour. Top with
pecans and drizzle remaining caramel topping with a fork. Store leftovers in fridge.
CREAMY CARAMEL FUDGE
1 pkg (14oz) caramels
2 tbsp milk
1 pkg (10½ oz) mini marshmallows
1½ cup sugar
½ cup (1 stick) butter or margarine
1 can (5oz) evaporated milk (about ⅔ cup)
2 pkgs (8oz each) semisweet chocolate squares
½ tsp vanilla
1 cup coarsely chopped walnuts
Lightly grease foil-lined 13x9 pan. In saucepan over low heat, melt caramels with milk,
stirring until smooth. In separate pan, heat and stir marshmallows, sugar, butter, and
evaporated milk over med heat until mixture boils. Boil and stir 5 mins. Add chocolate
and vanilla. Stir until chocolate melts. Stir in nuts. Immediately spread chocolate mixture
into prepared pan. Pour caramel sauce over chocolate layer; re-warm if necessary to pour.
Using knife swirl caramel through chocolate. Refrigerate several hours or overnight. Cut
in 1” squares. Store in airtight container in fridge. For creamier fudge, let stand at room
temp for 1 hour before serving.
30
WHITE CHRISTMAS JEWEL FUDGE
3 (6oz) pkgs premium white chocolate
14oz can Eagle Brand sweetened condensed milk
1½ tsp vanilla
⅛ tsp salt
½ cup chopped green candied cherries
½ cup chopped red candied cherries
Over low heat, melt chocolate with milk, vanilla and salt. Remove from heat and stir in
cherries. Spread into foil-lined 8-9” square pan. Chill 2 hours or until firm. Turn fudge
onto cutting board, peel off foil and cut into squares. Store covered in fridge.
Variations:
Makes: about 2¼ lbs
Rum Raisin: Omit vanilla and cherries. Add 1½ tsp white vinegar, 1 tsp rum flavoring
and ¾ cup raisins.
Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts.
PEACHES N’ CREAM MUFFINS (not a favorite, not as sweet as they sounded)
2 cups flour
¼ cup sugar
3 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 can (15¼ oz) sliced peaches, drained and cut in ½” pieces
4oz cream cheese, cut in ½” cubes
2 eggs
1¼ cups milk
⅓ cup honey
¼ cup butter, melted
1 tsp grated lemon peel
1½ cups bran flakes
Preheat oven to 400*
In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a second bowl,
beat eggs, milk, honey, butter and peel until blended. Stir in the bran flakes, peaches and
cream cheese. Stir into the dry ingreds just until moistened. Fill greased muffin cups ¾
full. Bake for 18-20 mins or until toothpick comes out clean. Cool for 5 mins before
removing from pans to wire racks.
Yield: 1½ dozen
CINNAMON PULL-APART BREAD
¾ cup sugar
1 tbsp ground cinnamon
2 cans (7.5oz each) refrigerated buttermilk biscuits
½ cup butter or margarine, melted and divided
Cream Cheese Glaze:
4oz cream cheese, softened
½ cup powdered sugar
31
1-2 tbsp milk
Preheat oven to 350*.
Cut biscuit dough into quarters with scissors or knife.
Mix sugar and cinnamon in med bowl. Roll dough quarters in the cinnamon-sugar
mixture. Place half of the biscuits into a greased 12 cup fluted tube pan. Drizzle with ¼
cup of the melted butter. Top with the remaining biscuits and melted butter on top.
Top unbaked loaf with remaining sugar-cinnamon mixture left in bowl. Bake for 40-45
mins or until golden. Meanwhile prepare glaze (recipe below). Let loaf stand for 5 mins
and invert onto serving plate.
Cream Cheese Glaze: Beat cream cheese and powdered sugar in bowl with electric mixer
until well blended. Add milk, beating until desired consistency is reached. Spoon over
warm loaf and serve.
PUMPKIN CRESCENT ROLLS
8oz cream cheese, softened
15oz can pumpkin
14oz can Eagle Brand sweetened condensed milk (not evaporated milk)
2 tbsp flour
2 tbsp cinnamon
1 tsp pumpkin pie spice
1 cup pecans, finely chopped
4 (8oz each) pkgs refrigerated crescent rolls
½ cup sugar
Preheat oven to 375*
In a large bowl, blend cream cheese, pumpkin, milk, flour, and spices until combined and
smooth. Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of
pumpkin mixture over each crescent roll. Sprinkle each with 1teaspoon pecans; then roll
each one into crescent shape. Sprinkle tops with sugar. Bake 11-13 mins or until slightly
golden brown. Store leftovers covered at room temp.
Makes: 32 rolls
GLAZED APPLE PIE BARS
Crust:
2½ cups flour
1 tsp salt
1 cup butter, chilled
1 egg, separated, yolk beaten with enough milk to equal ⅔ cup, reserve white for filling
Filling:
1 cup crushed corn flakes
8-10 tart medium size cooking apples, peeled and sliced (8 cups)
1 cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
1 reserved egg white
Glaze:
32
1 cup powdered sugar
½ tsp vanilla
1-2 tbsp milk
Preheat oven to 350*
In medium bowl, combine flour and salt; cut in butter until crumbly. With fork, stir in
yolk and milk until dough forms ball; divide in half. On lightly floured surface, roll half
of dough into 15x10” rectangle; place on bottom of 15x10x1” jellyroll pan. Sprinkle with
corn flakes; top with apples. In small bowl, combine sugar, cinnamon and nutmeg.
Sprinkle over apples, reserving 2 tablespoons. Roll remaining dough into a 15½x10½”
rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust.
Sprinkle reserved sugar mixture over crust. Bake for 45-60 mins or until lightly browned.
In small bowl, stir together powdered sugar, vanilla and enough milk for desired
consistency. Drizzle glaze over warm bars.
Makes: 36 bars
PUMPKIN PIE BARS
1½ cups + 1 tbsp flour, divided
1 cup finely chopped nuts
½ cup sugar
½ cup firmly packed brown sugar
2 tsp ground cinnamon, divided
¾ cup butter or margarine
15oz can pumpkin
14oz can Eagle Brand sweetened condensed milk
2 eggs, beaten
½ tsp ground allspice
¼ tsp salt
Preheat oven to 375*
In med bowl, combine 1½ cups flour, nuts, sugar, brown sugar and 1 tsp cinnamon. Add
butter, mix until crumbly. Reserve 1¼ cups for topping. Pat remaining mixture on bottom
of ungreased 13x9” baking pan.
In large bowl, combine pumpkin, milk, eggs, remaining 1 tsp cinnamon, allspice and salt;
mix well. Pour evenly over crust in pan. Mix reserved crumbs with remaining 1 tbsp
flour. Sprinkle crumbs over pumpkin mixture. Bake 30-35 mins or until set. Cool 10
mins, serve warm. Store leftovers covered in fridge.
VANILLA CHIP CHERRY COOKIES
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 eggs
¼ tsp almond extract
2¼ cups flour
1 tsp baking soda
½ tsp salt
33
1 pkg (10-12oz) vanilla or white chips
10oz jar maraschino cherries, drained and chopped
Preheat oven to375*
In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well
after each one. Beat in extract. Combine the flour, baking soda and salt; gradually add to
the creamed mixture. Stir in chips and cherries. Drop by rounded tablespoonfuls 2” apart
onto greased baking sheets. Bake for 9-12 mins or until lightly browned. Remove to wire
racks to cool.
Yield: 4½ dozen
BETTER THAN ALMOST ANYTHING CAKE
1 box Betty Crocker SuperMoist German Chocolate cake
Water, oil, and eggs called for on the cake mix box
14oz can sweetened condensed milk
1 jar (16-17oz) caramel, butterscotch or fudge topping
1½ cups whipping cream
¼ cup granulated or powdered sugar
1 cup toffee bits
Preheat oven to 350*
Generously grease bottom only of a 13x9” pan with some shortening. Make and bake
cake as on box; cool 15 mins. With handle of wooden spoon, poke top of cake ever ½”.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover;
refrigerate about 2 hours or until chilled. In large bowl, beat whipping cream and sugar
with electric mixer on high speed until soft peaks form. Spread over top of cake. Sprinkle
with toffee bits. Store covered in fridge.
CHOCOLATE WALNUT TOFFEE CANDY
1 cup (2 sticks) butter (not margarine)
1 cup sugar
2 cups (12oz pkg) semi-sweet chocolate chips, divided
1 cup finely chopped walnuts, divided
Heat butter and sugar to boiling in med-size, heavy saucepan over med heat, stirring
constantly. Boil for 6 mins or until golden colored, stirring constantly. Pour into buttered
9” square baking pan; let stand for 3 mins or until top begins to firm. Sprinkle 1 cup of
the chips over candy. Let stand for 5 mins or until chips are shiny; spread chocolate over
surface. Sprinkle with ½ cup of the nuts, pressing down slightly. Chill for 15 mins or
until chocolate is firm. Invert candy onto waxed paper-lined platter or tray. Microwave
remaining chips in small bowl on high for 1 min; stir. Microwave for additional 10-20
second intervals, stirring until smooth. Remove from microwave and spread over candy,
sprinkle with remaining nuts; press down slightly. Chill until firm. Break into bite size
pieces. Store in the fridge.
Makes: about 3 dozen pieces
34
CARAMEL APPLE UPSIDE DOWN CAKE
Topping:
¼ cup butter or margarine
⅔ cup packed brown sugar
½ tsp ground cinnamon
2 medium apples, peeled, cut into ½” wedges
Cake:
1⅓ cups flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 cup sugar
½ cup butter or margarine, softened
2 eggs
½ tsp vanilla
¼ cup milk
Whipped Cream:
1 cup whipping cream
2 tbsp sugar
Preheat oven to 325*
Spray bottom and sides of 8-9” square pan with cooking spray. To make topping: in a 1quart saucepan, melt butter over medium heat, stirring occasionally. Stir in brown sugar.
Heat to boiling; remove from heat. Stir in cinnamon. Pour into pan; spread evenly.
Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2
layers if necessary.
To make cake: in medium bowl, mix flour, baking powder, cinnamon and salt; set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl
occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla.
Gradually beat in flour mixture alternately with milk, beating after each addition until
smooth. Spread batter over apple wedges. Bake 55-65 mins or until toothpick inserted in
center comes out clean. Cool on cooling rack 15 mins.
To make whipped cream: meanwhile, in medium bowl, beat whipping cream on high
speed until it begins to thicken. Gradually add 2 tbsp sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down
over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream.
Store cake loosely covered.
COCONUT PECAN BROWNIES
21½ oz pkg Pillsbury Fudge Brownie Mix
½ cup water
½ cup oil
1 egg
1 can Pillsbury Ready to Spread Coconut Pecan Frosting Supreme
1 cup sour cream
½ cup chopped pecans
35
½ cup miniature semi-sweet chocolate chips
Preheat oven to350*
Grease bottom only of a 13x9” pan. In large bowl, combine brownie mix, water, oil and
egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in
greased pan. Sprinkle with pecans and chips evenly over the top. Bake for 42-52 mins or
until toothpick inserted in center comes out clean. Cool completely. Makes: 24
COOKIES N’ CREAM FUDGE
16 Oreo’s, broken into chunks, divided
14oz can sweetened condensed milk
2 tbsp butter
2⅔ cups vanilla chips
1 tsp vanilla
Line an 8”square pan with foil; coat lightly with nonstick cooking spray. Place half of the
broken cookies in pan. In a heavy saucepan, combine milk, butter and chips; cook and stir
over low heat until chips are melted. Remove from heat; stir in vanilla. Pour over cookies
in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut
into squares.
Yield: 3 dozen pieces
BLACK BOTTOM CREAM CHEESE BARS
Crust:
1 cup flour
¼ cup firmly packed brown sugar
½ cup margarine or butter, softened
¾ cup semi-sweet chocolate chips, melted
Filling:
½ cup sugar
½ cup firmly packed brown sugar
⅓ cup margarine or butter, softened
8oz cream cheese, softened
1 cup flour
½ tsp baking powder
¼ tsp salt
1 tbsp rum or 1 tsp rum extract
1 tbsp vanilla
Glaze:
¼ cup semi-sweet chocolate chips
1 tbsp rum or ¼ tsp rum extract and 2 tsp water
1-2 tsp water
Preheat oven to325*
To make crust: lightly spoon flour into measuring cup; level off. In large bowl, combine
flour and remaining crust ingreds; mix well. Press mixture in bottom of ungreased 9”
square pan or 11x7 pan.
36
To make filling: in large bowl, beat sugar, brown sugar, margarine and cream cheese
until smooth. Add remaining filling ingreds; blend well. Spread over crust. Bake for 3843 mins or until edges are light golden brown and set. Cool 30 mins.
To make glaze: in small saucepan over low heat, melt chips with rum and 1 tsp of water,
stirring constantly until smooth. If necessary add additional water for desired drizzling
consistency. Drizzle over warm bars. Refrigerate at least 1 hour. Cut into bars, store in
fridge.
Makes: 36 bars
GERMAN CHOCOLATE UPSIDE DOWN SURPRISE CAKE
1 cup flaked coconut
1 cup chopped pecans
1 pkg Pillsbury Plus German Chocolate cake mix
1¼ cups water
⅓ cup oil
3 eggs
3 ½ cups (about 1 lb) powdered sugar
1 cup margarine or butter, melted
8oz cream cheese, softened
Preheat oven to 375*
Grease a 13x9” pan. Sprinkle with coconut and pecans evenly over bottom of greased
pan. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened;
beat 2 mins at high speed. Spoon batter evenly over coconut and pecans. In another large
bowl, combine powdered sugar, margarine and cream cheese; beat until smooth and
creamy. Spoon evenly over batter to within 1”of edges. Bake for 43-53 mins or until
toothpick inserted in center comes out clean. Cool completely. Cut into squares. Invert
each square onto individual plates. Serve warm or cool. Store in fridge.
SOUR CREAM PUMPKIN COFFEECAKE
½ cup butter
¾ cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
16oz can Libby’s solid pack pumpkin
1 slightly beaten egg
⅓ cup sugar
1 tsp pumpkin pie spice
Streusel:
1 cup firmly packed brown sugar
⅓ cup butter
2 tsp cinnamon
37
1 cup chopped nuts
Preheat oven to 325*
Cream butter, ¾ cup sugar, and vanilla in mixer bowl. Add 3 eggs beating well. Combine
flour, baking powder and baking soda. Add dry ingreds to butter mixture alternately with
sour cream. Combine pumpkin, beaten egg, ⅓ cup sugar and pie spice. Spoon half of
batter into a 13x9” pan; spread to the corners. Sprinkle half of the streusel over batter.
Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin
mixture. Sprinkle remaining streusel over top. Bake 50-60 mins or until toothpick
inserted in center comes out clean.
Streusel: cut together; sugar, butter and cinnamon until well blended. Stir in nuts.
WHITE CHOCOLATE STRAWBERRY SQUARES
1 stick butter (½ cup)
1¾ cups white chocolate chips, divided
2 large eggs
½ cup sugar
1 tsp almond extract
1½ cups flour
1 cup strawberry preserves or jam (can also use raspberry)
⅓ cup sliced natural almonds
Preheat oven to 350*
Line a 9” square pan with foil, letting it extend 2” above pan on opposite sides. Coat with
non-stick spray.
Melt butter and 1½ cups of the chips in a med saucepan over low heat (mixture may look
curdled). Beat eggs and sugar in a large bowl with mixer on med-high speed until lemon
colored. Stir in white chip mixture and extract until combined, then add flour just until
blended. Remove and reserve ½ cup batter. Spread remaining batter in prepared pan.
Bake 20 mins or until light golden. Gently spread preserves evenly over crust. Spoon
dollops of reserved batter over top; sprinkle with almonds. Bake 30-35 mins until lightly
browned. Cool in pan on a wire rack. Lift by foil ends to a cutting board. Melt remaining
chips as pkg directs. Scrape into a small sturdy plastic zip top bag. Snip off just one tip
and drizzle top with back-and-forth lines. Let set. Cut in 36 squares; remove from foil.
Refrigerate airtight up to 1 week or freeze up to 1 month.
ONE BOWL CHOCOLATE SURPRISE COOKIES
1 pkg (6-squares) Bakers Premium White Chocolate
12 squares Bakers Semi-Sweet Chocolate
¼ cup butter or margarine (½ stick)
14oz can sweetened condensed milk
1 tsp vanilla
2 cups flour
½ cup finely chopped walnuts
Preheat oven to 350*
38
Chop white chocolate coarsely into 48 med-size chunks. Microwave the semi-sweet
chocolate and butter in large microwaveable bowl on High for 2 mins or until chocolate
is almost melted, stirring halfway through. Stir until chocolate is completely melted. Stir
in milk and vanilla. Stir in flour and nuts until well blended (dough will be thick). Shape
1 level tablespoon of dough around each white chocolate chunk, enclosing completely.
Place 1” apart on ungreased cookie sheets. Bake 6-8 mins. (cookies will be soft and
shiny, but will firm as they cool). Cool on wire racks. Drizzle with some melted white
chocolate.
Makes about 4 dozen.
NOTE: If you want to eat the cookies warm with a soft center, microwave on High 10-15
seconds before eating.
JACK DANIELS PECAN PIE
1½ cups sugar
⅔ cup flour
3 eggs
¾ cup butter (1½ sticks)
¼ cup bourbon or sour mash whiskey
12oz pkg semi-sweet chocolate chips
3 ⅓ to 3 ½ cups pecan pieces
10” pie shell, unbaked
Topping:
6 tbsp whipping cream
1 tbsp sugar
Preheat oven to 350*
In mixing bowl, combine sugar and flour; blend well with electric mixer. Add eggs; blend
with mixer until well mixed. In small saucepan, melt butter completely. Stir melted butter
into egg mixture. Add bourbon, chips and pecans. Stir gently but thoroughly. Pour
mixture into unbaked pie shell. Bake 30 mins, or until set. Do not overbake. Let pie cool
to room temp. For topping: beat whipping cream and sugar with electric mixer until stiff.
Top pie with dollop of whipped cream just before serving.
CHOCOLATE SNOWSWIRL FUDGE
3 cups (18oz) semi-sweet chocolate chips
14 oz can Eagle Brand Creamy Chocolate or original Sweetened Condensed Milk
4 tbsp butter or margarine, divided
1½ tsp vanilla
Dash salt
1 cup chopped nuts
2 cups miniature marshmallows
Melt chips with milk, 2 tbsp of the butter, vanilla and salt. Remove from heat; stir in
nuts. Spread evenly into foil-lined 8-9” square pan. Melt marshmallows with remaining 2
tbsp butter. Spread on top of fudge. With knife or metal spatula, swirl through top of
fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and
cut into squares. Store loosely covered at room temp. Makes: about 2 lbs
39
CHOCOLATE BUTTER BRICKLE BARS
1½ cups flour
¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
½ tsp salt, divided
6oz pkg butterscotch chips
¼ cup light corn syrup
2 tbsp butter or margarine
1 tbsp water
1 cup chopped pecans
6oz pkg milk chocolate chips
Preheat oven to 375*
In a med mixing bowl, combine flour, brown sugar, ½ cup butter and ¼ tsp of the salt;
press mixture into a 13x9” pan. Bake 10 mins or until golden. While crust is baking, melt
butterscotch chips, corn syrup, 2 tbsp butter, water and rest of the salt in a small saucepan
over low heat. Stir until smooth. Remove from heat and stir in pecans. While crust is still
warm, spread butterscotch mixture over top. Allow to cool completely. Melt chocolate
chips (I use the microwave) and spread over top. Chill 10 mins or until chocolate is set.
Makes: about 2 dozen bars
1-2-3 COOKIES
1¼ pkgs graham crackers (not entire box)
14oz can sweetened condensed milk
1½ cups chocolate chips
Preheat oven to 350*
Smash crackers into crumbs. Add milk and chips. Pour into buttered 9” square pan. Bake
for 30 mins. Cut into bars
PUMPKIN SPICED BALLS
1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla
½ tsp pumpkin pie spice
2 cups flour
1 cup chopped pecans, toasted (directions for toasting below)
Pumpkin Spice Glaze:
¾ cup powdered sugar
1 tsp pumpkin pie spice
3-4 tsp Half-and-half, light cream or milk (enough to make glaze consistency)
Preheat oven to325*
Beat butter in a large mixing bowl with an electric mixer on med to high speed for 30
seconds. Beat in powdered sugar and vanilla until combined, scraping side of bowl
occasionally. Beat in pie spice and as much flour as you can with the mixer. Hand stir
any remaining flour and pecans. Shape dough into 1” balls. Place balls 2” apart on
40
ungreased cookie sheets. Bake for 16-18 mins or until bottoms are lightly browned.
Transfer cookies to wire racks and cool completely. Dip tops of cookies into glaze. Place
cookies back on wire racks, glazed tops up, and let stand about 1 hour or until set. Place
cookies in layers separated by pieces of waxed paper in a airtight container. Store at room
temp for up to 3 days or freeze for up to 3 months. Makes: about 48 cookies
Pumpkin Spice Glaze:
Combine sugar and pie spice in a small bowl. Stir in enough liquid to make a glaze of
desired consistency. Makes about ½ cup of glaze.
NOTE: to toast pecans, spread them in a single layer in a shallow baking pan. Bake at
325*, 8-10 mins or until slightly golden brown, stirring once or twice. Cool completely.
LEMON CREAM ICEBOX COOKIE SANDWICHES
1 cup butter flavor shortening
1 cup sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 tsp vanilla
2¼ cups flour
2 tsp finely shredded lemon peel
Powdered sugar for dusting cookies
Lemony cream cheese filling:
8oz cream cheese, softened
⅔ cup butter, softened
3⅓ cups powdered sugar
1 tbsp finely shredded lemon peel
Beat shortening in a large bowl with an electric mixer on med to high speed for 30
seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can
with the mixer. Stir in any remaining flour and the peel. Divide dough in half. Roll each
portion into a 10” log. Wrap logs in plastic wrap and refrigerate for 1-3 hours or until
firm.
Preheat oven to 375*
Unwrap dough; reshape if necessary. Cut into ¼” thick slices. Place slices about 2” apart
on ungreased cookie sheets. Bake 8-10 mins or until set. Cool on cookie sheet on a wire
rack for 1 min; transfer cookies to wire rack and cool completely. Spread about 1 tbsp of
filling on half of the cookies; top each with a plain cookie to make cookie sandwiches.
Top each cookie with a small amount of filling.
Lemony Cream Cheese Filling: beat cream cheese and butter in a large mixing bowl with
an electric mixer until smooth. Gradually beat in powdered sugar until combined. Stir in
peel. Makes: about 1⅔ cups filling
Yield: about 36 cookies
To store cookies: keep in airtight container between layers of waxed paper. Sprinkle with
powdered sugar right before serving.
NOTE: instead of filling you can use 1¼ cups lemon curd, spread 1½ tsp on inside of
cookie sandwiches.
41
PUMPKIN CHEESECAKE BARS
1 cup flour
⅓ cup packed golden brown sugar
5 tbsp butter, softened
½ cup finely chopped pecans or walnuts
8oz cream cheese, softened
¾ cup sugar
½ cup Libby’s solid pack pumpkin
2 eggs, lightly beaten
1½ tsp ground cinnamon
1 tsp ground allspice
1 tsp vanilla
Preheat oven to 350*
Combine flour and brown sugar in med bowl. Cut in butter to make a crumb mixture; stir
in nuts. Set aside ¾ cup of mixture for topping. Press remaining crumbs into bottom of a
8x8” square pan. Bake for 15 mins. Cool slightly. Combine cheese, sugar, pumpkin, eggs,
cinnamon, allspice and vanilla in a large mixing bowl. Blend until smooth. Pour over
baked crust. Sprinkle with reserved topping. Bake an additional 30-35 mins. Cool before
cutting into bars.
Makes: about 32 (1x2”) bar cookies
MAPLE DRIZZLED APPLE MUFFINS
1⅓ cup flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
½ cup sugar
1 tbsp baking powder
1½ tsp ground cinnamon
½ cup low-fat or skim milk
⅓ cup margarine, melted
¼ cup Aunt Jemima Syrup, any flavor
2 egg whites, lightly beaten
1 cup chopped apple
Pecan halves for top, optional
Glaze:
3 tbsp powdered sugar
1 tbsp Aunt Jemima Syrup
Preheat oven to 400*
Line 12 muffin cups with paper baking cups or spray with non-stick cooking spray.
Combine first 5 ingreds; mix well. Combine milk, margarine, syrup and egg whites, and
add to the dry ingreds, mixing just until moistened. Gently stir in apples. Fill muffin cups
almost full. Top each with a pecan half. Bake 20-25 mins or until toothpick inserted in
center comes out clean. Cool slightly.
Makes: 1 dozen
Glaze: blend powdered sugar and syrup until smooth; drizzle over muffins.
42
PUMPKIN CARAMEL POUND CAKE
⅔ cup Crisco shortening
1 stick butter, softened
3 cups sugar
¾ cup Smucker’s hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cups flour
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp each ground: ginger, cloves and allspice
⅛ tsp nutmeg
½ tsp pumpkin pie spice
Glaze:
2 cups powdered sugar
3 tbsp Smucker’s hot caramel ice cream topping
4 tsp water (more, if needed to thin)
¼ cup finely chopped walnuts
Preheat oven to 350*
Thoroughly spray a 10” tube or 12” bundt pan with non-stick cooking spray. In bowl of
electric mixer, beat Crisco, butter and sugar on med speed until well blended. Beat in
caramel and pumpkin. Beat in eggs, one at a time. In a separate med bowl, combine flour,
baking powder, salt and spices. Add dry ingreds to pumpkin mixture and beat on med
speed 2 mins. Scrape batter into prepared pan and smooth top, pan will be full. Bake 7080 mins or until toothpick inserted in center comes out clean. Cool in pan 15 mins, then
remove and cool completely.
Glaze: in med bowl, whisk together sugar, caramel and water. Drizzle over top of cake.
Sprinkle with nuts.
NOTE: We think the cake is better when made a day ahead of time.
BUTTER PECAN COOKIES
(a favorite here, my Mom’s all time favorite)
1 cup butter
¾ cup brown sugar
1 tsp vanilla
2 cups flour
Granulated sugar for rolling cookies in
Preheat oven to350*
Cream butter and brown sugar until fluffy. Blend in vanilla; gradually add flour. (chill
dough if hard to handle). Roll dough into 1” balls, roll balls in sugar. Lay balls on cookie
sheet and flatten with the bottom of a glass. (make sure cookies don’t touch) Put a pecan
half in the center of each cookie. Bake 10-12 mins or until light brown.
43
BAILEY’S CHOCOLATE CHIP CHEESECAKE
Crust:
2 cups graham cracker crumbs
¼ cup sugar
6 tbsp butter, melted
Filling:
2¼ lb cream cheese, softened – 4½ (8oz) pkgs
1¾ cups sugar
5 eggs, room temp
1 cup Bailey’s Irish Cream
1 tbsp vanilla
1 cup semi-sweet chocolate chips
Coffee Cream:
1 cup chilled whipping cream
2 tbsp sugar
1 tsp instant coffee powder
Chocolate curls for garnish, if desired
Preheat oven to 325*
For crust: coat a 9” springform pan with cooking spray. Combine crumbs and sugar in
pan; stir in butter. Press mixture into bottom and 1” up sides of pan. Bake until light
brown, usually about 7 mins.
For filling: beat cheese until smooth with electric mixer. Gradually add sugar, then eggs
one at a time, then Bailey’s and finally the vanilla. Sprinkle half of the chips over crust.
Spoon in the filling. Sprinkle with rest of chips. Bake until cake is puffed, springy in the
center and golden brown, about 1 hour and 20 mins. Cool cake completely in refrigerator.
For cream: beat cream, sugar, and coffee powder until peaks form. Spread mixture over
cooled cake. Garnish with chocolate curls.
CINNAMON CHIP APPLESAUCE COFFEECAKE
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
2 eggs
½ tsp vanilla
¾ cup applesauce
2½ cups flour
1 tsp baking soda
½ tsp salt
1⅔ (10oz pkg) Hershey’s cinnamon chips
1 cup chopped pecans, optional
Powdered sugar/water glaze
Preheat oven to 350*
Lightly grease a 13x9 pan. Beat butter and sugar in large bowl on med speed of mixer
until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking
soda and salt; gradually add to butter mixture, beating until well blended. Stir in chips
and nuts. Spread into pan. Bake 30-35 mins or until toothpick comes out clean. Cool in
44
pan on wire rack. Stir together about ¾ cup powdered sugar and 1-2 tbsp warm water to
make a glaze; drizzle over cake.
BUTTERSCOTCH APPLE SQUARES
¼ cup butter or margarine
1½ cups graham cracker crumbs
2 small all-purpose apples, pared and chopped (about 1¼ cups)
1 cup (6oz) butterscotch flavored chips
14oz can Eagle Brand sweetened condensed milk
1⅓ cup flaked coconut
1 cup chopped nuts
Preheat oven to350*
In 13x9” pan, melt butter in oven. Sprinkle crumbs evenly over butter; top with apples. In
heavy saucepan, over med heat, melt chips with milk. Pour evenly over apples. Top with
coconut and nuts; press down firmly. Bake 25-30 mins or until lightly browned. Cool.
Cut into squares. Store leftovers covered in fridge. Makes: about 12 squares
LEMON BUTTER SNOWBARS
(really good!)
Crust:
½ cup sweet cream butter, softened
1⅓ cup flour
¼ cup sugar
Filling:
2 eggs
¾ cup sugar
2 tbsp flour
¼ tsp baking powder
3 tbsp lemon juice
Some powdered sugar for sprinkling on top
Preheat oven to 350*
In mixing bowl combine crust ingreds; mix on low speed until blended, about 1 min. Pat
into ungreased 8” square pan. Bake near center of oven for 15-20 mins, or until edges are
brown. Meanwhile prepare filling by mixing all ingreds. Pour filling over partially baked
crust. Return to oven for 18-20 mins, or until set. Sprinkle with powdered sugar, cool.
FROSTED PUMPKIN SPICE COOKIES (these are really good!!!)
From: Peggy Parliman (years ago!!)
½ cup shortening
1 tsp salt
1 cup sugar
2½ tsp cinnamon
2 eggs, beaten
½ tsp nutmeg
45
1 cup canned pumpkin
¼ tsp ginger
2 cups flour
1 cup raisins
1 tsp baking powder
1 cup chopped nuts
Frosting:
2 cups powdered sugar
1 tbsp lemon juice
Small amount cream of milk
Preheat oven to 350*
Cream shortening and gradually beat in sugar. Add eggs and pumpkin, mix well. Sift
flour, baking powder, salt and spices together. Add to pumpkin mixture and mix well.
Add raisins and nuts. Drop by heaping teaspoons onto greased baking sheets. Bake about
15 mins or until firm to the touch. Remove cookies to cool on rack, when completely cool
frost them.
Makes: about 4 dozen
Frosting: Combine sugar, juice, and just enough milk for spreading consistency.
CREAM WAFER COOKIES (these are melt-in-your-mouth good!!)
1 cup butter
2 cups flour
⅓ cup whipping cream
Granulated sugar
Creamy Butter Filling:
¼ cup butter, softened
¾ cup powdered sugar
1 tsp vanilla
1 drop each red & green food color (for Christmas)
Mix butter, cream and flour thoroughly. Chill dough for 1 hour.
Preheat oven to 375*
Roll dough to ⅛” thick on lightly floured board. Cut into 1½” rounds, or shapes with
small cookie cutters. (I use cookie cutters, but use small ones, close to 1½”). Transfer to
waxed paper, heavily sprinkled with granulated sugar, turn cookies to coat both sides.
Place on ungreased cookie sheets and prick 3-4 times with a fork. Bake 7-9 mins or until
slightly puffy. Cool. Put 2 cookies together using the filling. Makes: about 5 dozen
Creamy Butter Filling: Blend butter, sugar and vanilla. Tint half green and half red with
the food color. (it really comes out looking more light green and pink)
WHITE WINE SANGRIA
½ cup sugar
1 cup orange flavored liqueur or orange juice
1 cup vodka or lemon lime carbonated beverage
2 medium peaches, thinly sliced, slices cut in half
1 medium orange, thinly sliced, slices cut in half
46
1 lemon thinly sliced
1 lime thinly sliced
1 bottle (750ml) dry white wine or white grape juice, chilled (3½ cups)
1 bottle (1 liter) club soda, chilled (4 cups)
In a half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar
dissolves. Into another half-gallon pitcher, pour half of vodka mixture. Divide fruits and
wine evenly between the pitchers. Refrigerate until serving. Just before serving, pour half
of the club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve
over ice.
Makes: 2 pitchers
DIRTY LEMONADE
4oz vodka
8oz lemonade
2oz sprite soda
Mix vodka and lemonade in a Collins glass. Top with the sprite.
ALABAMA SLAMMER
1 shot Dissaronno Amaretto
1 dash soda
Cranberry juice
Squeeze of fresh lime juice
Pour amaretto into highball glass half filled with crushed ice. Top with cranberry juice.
Add a splash of soda and a squeeze of fresh lime.
APRICOT SOUR
2 shots De Kuyper Apricot Brandy
1 shot lime juice
½ shot orange juice
¼ shot sugar syrup (recipe below for homemade)
Shake all ingreds together with ice in a cocktail shaker. Strain into a Martini glass so that
there is no ice in the glass.
Sugar syrup: 4 tbsp water and 4 tbsp superfine sugar; mix in a small saucepan and stir
over low heat until sugar is dissolved. Bring to boil, boil without stirring for 1-2 mins.
Cool, then refrigerate in covered container. Keep no longer than 2 weeks.
SPIKED SOUTHERN ICED TEA PUNCH
1 orange
20 whole cloves
4 very large, fresh mint sprigs
2 Lipton or other black tea bags
3 cups boiling water
1 cup ice water
47
1 cup fresh orange juice
½ cup fresh lemon juice
1 cup pineapple juice
½ cup brown sugar, packed
¾ cup Jack Daniel’s whiskey (or bourbon)
Ice cubes
Stud orange with the whole cloves, then cut orange into 3 slices. place in heatproof
pitcher or bowl along with mint and tea bags. Add boiling water; let steep 10 mins.
Remove tea bags. Add ice water, and all 3 juices. Stir in brown sugar. Chill. When ready
to serve, stir in whiskey. Serve in glasses filled with ice.
Yield: 7 cups
NOTE: for a more spiked version, let guests add more bourbon as desired.
KAMIKAZE
1oz lime juice
1oz orange liqueur
1oz vodka
Mix with cracked ice and strain into a martini glass……or stain into a shot glass and
serve as a shooter.
WHISKEY SOUR PUNCH
1 small orange
3 (6oz) cans frozen lemonade concentrate, thawed
3 cups orange juice
1 fifth rye, bourbon, or scotch whiskey, chilled
32oz bottle club soda, chilled
2 trays ice cubes
About 25 mins before serving, prepare the garnish by thinly slicing orange; discard both
ends. With sharp small knife, flute edges of slices; set aside. In punch bowl, combine all
the punch ingreds and mix well. Garnish with orange slices. Serve over ice.
Makes: 16 glasses.
CINNAMON APPLE SHAKES
3 cups vanilla ice cream
¾ cup milk
½ cup cinnamon applesauce
¼ cup caramel ice cream topping
½ tsp rum extract
In a blender, combine all ingreds; cover and process until smooth. pour into chilled
glasses; serve immediately.
Yield: 4 servings
48
PEPPERMINT PATTY SHOOTER
½ oz Crème de Cacao
½ oz Peppermint Schnapps
1oz cream
Stir with ice, strain into shot glass.
WHITE CHRISTMAS
4oz eggnog
½ oz white chocolate liqueur
1oz Southern Comfort
Edible gold or chocolate flakes for garnish, optional
Pour ingreds in a snifter, sprinkle with flakes.
HARVEY WALLBANGER
4oz orange juice
½ oz Galliano
1½ oz vodka
Pour vodka and orange juice into a chilled tall Collins glass with several ice cubes and
stir well. Top with Galliano and serve.
TEQUILA SUNRISE
¾ oz grenadine
3oz orange juice
1½ oz tequila
Juice of ½ a lime
Lime slice
Mix all ingreds except grenadine and lime slice, in a shaker or blender with cracked ice.
Pour into tall Collins glass with additional ice if needed. Slowly pour in grenadine, do not
stir!
CHRISTMAS COCKTAIL (BY THE PITCHER)
3 cups vodka
½ cup lime juice (freshly squeezed)
1½ cups Cointreau
1½ cups cranberry juice
Place all ingreds in a large pitcher and chill for 3 hours. Pour into individual glasses and
serve.