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Set # 13
ROASTED RED PEPPER CHEESE SPREAD
From: Kathie Feissner
2 cups finely shredded cheddar cheese (I use sharp)
1 roasted red pepper (½ cup chopped, I use the jar kind in condiment isle)
2 cup small curd 2% cottage cheese
¼ cup light mayo (doesn’t have to be light)
⅛ tsp hot red pepper sauce (like Tabasco) (I use about ½ tsp)
Pour the cheese into a 2-quart or larger bowl. Finely chop roasted pepper and add to
bowl. Stir to distribute pepper evenly. Stir in cottage cheese, mayo and pepper sauce.
Serve at once on small bread slices or crackers. Tastes really good with Honey Wheat
Thins.
S’MORE DIP
1½ cup semisweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks
In small microwaveable bowl micro the chips and milk on high 1-2 mins, stirring
occasionally until chips are melted, stir to mix well. Pour into a 9” glass pie pan,
spreading evenly. Drop marshmallow crème by tablespoonfuls randomly over chocolate
mixture. Micro on high about 30 seconds or until marshmallow crème is softened.
Immediately with knife, make several small swirls thru marshmallow and chocolate,
creating a marbled appearance. Serve immediately with sticks for dipping.
TEXAS CAVIAR
From: Kathie Feissner
2 cans black eyed peas
1 cup chopped bell pepper (I like to use red)
¼ cup jalapeno chopped (the jar kind)
2 finely chopped garlic cloves
1 tomato chopped
⅓ cup chopped cilantro (I go easy on this)
16oz Italian Salad Dressing (any flavor of Italian dressing will do can be low fat-fat free)
Rinse and drain peas. Add and mix remaining ingreds. Refrigerate for several hours, days
is good too. It lasts forever. (I like it with scoop-chips)
CHILI CHEESE DIP
8oz cream cheese, softened
15oz can chili without beans
1 cup shredded cheddar cheese
2
Spread cream cheese onto bottom and up sides of a 9” pie plate (microwave safe), and
spread chili over the cheese, sprinkle with the cheddar. Microwave 3 mins or until heated
through. Use Tortilla chips for dipping.
COPYCAT BENNINGAN’S BROCCOLI BITES
3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16oz) box frozen chopped broccoli, thawed, drained well
2½ oz bacon bits
½ oz diced yellow onion
1oz all-purpose flour
Italian bread crumbs, as needed
Oil, for frying
Drain thawed broccoli thoroughly.
Beat eggs in a mixing bowl with a whisk.
Place all the ingredients into a plastic container, except for the breadcrumbs.
Stir together until thoroughly combined.
Refrigerate mixture for about 1 hour. This will help bind the mix.
Heat about 4 cups oil in a fryer or deep pan for frying at 350F.
Set up a shallow dish with breadcrumbs.
Scoop about ½ ounce portion of the broccoli mixture into the breadcrumbs. Form each
portion into a ball and coat it well with the crumbs.
Place broccoli bites into the oil. Make sure they do not stick together.
Fry for about one minute, then remove and place onto a dish lined with paper towels to
absorb the oil. Serve with Honey Mustard Dressing
Honey Mustard Dressing
¾ cup sour cream
⅓ cup mayonnaise
⅓ cup Dijon mustard
⅓ cup honey
1 tablespoon lemon juice (I use slightly more)
In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well
combined.
BAKED POTATO DIP
From: Nicki Bevolo
2 (8oz) pkgs cream cheese, softened
8oz sour cream
1 jar REAL bacon bits
5-6 green onions, chopped
3 cups shredded cheddar (keep 1 cup for top)
3
Mix all the ingreds and top with the 1 cup saved for the top. Bake uncovered for 20 mins
at 350*, or microwave on high for 6-8 mins until melted.
Serve with Tostitos or crackers.
PEPPEROCINI APPETIZER
From: Nicki Bevolo
2 large jars pepperoncini – seeds & stems removed, and cut into large pieces
1 lb shredded Monterey Jack
1 lb shredded Cheddar
1 small evaporated milk
4 eggs
Preheat oven to 350*.
Layer ½ of the pepperoncini in a 9x13” pan. Layer shredded Monterey Jack on top, then
add another layer of pepperoncini. Layer the cheddar over the pepperoncini.
Mix the evaporated milk and eggs. Pour over the top. Bake for 30-45 mins. Use Tostitos
or crackers, or whatever dipper you prefer.
RACHAEL RAY’S ONION RINGS
From: Nicki Bevolo
1” of oil in a cast iron skillet.
2 sweet onions sliced thick
1 can Evaporated Milk, Cold!
Some flour mixed with – paprika, cayenne pepper, and a little ground mustard.
Dip onions in milk, then flour, then milk again and then flour again. Fry in the oil, but do
not crowd the pan. Drain on paper towels and serve. Good dipped in Ranch dressing.
LOU ANN’S SWISS CHEESE DIP
From: Nicki Bevolo
1 pkg shredded Swiss cheese
1 (8oz) cream cheese
2-3 sliced green onion
Mix together and bake or microwave until melted. Sprinkle with slivered almonds. Serve
with Triscuits.
NOTE: I always double the recipe.
GEORGIA CORNBREAD
1¼ cup flour
¾ cup corn meal
⅓ cup sugar
⅓ cup pecans, coarsely chopped
2 tsp baking powder
½ tsp salt
1 cup buttermilk
4
¼ cup oil
1 egg, slightly beaten
Preheat oven to 450*.
Grease bottom and sides of a loaf pan; set aside.
Combine flour, corn meal, sugar, pecans, baking powder, and salt in a large mixing bowl.
In a separate bowl, combine buttermilk, oil and egg. When mixed add to the bowl with
the dry ingreds and stir just until dry ingreds are moistened.
Bake 25 mins or until golden brown and toothpick inserted in center comes out clean.
Run a knife around outside edge to loosen bread. Invert and slice. Serve warm. Serves 8
PUDDING FRUIT SALAD
(less than 1 gram of sat. fat)
1 container (4oz) refrigerated vanilla pudding
½ cup Cool Whip topping, thawed
1 cup seedless grapes, halved
1 cup mini marshmallows
11oz can mandarin orange segments, drained
8oz can pineapple tidbits in juice, drained
1 cup fresh strawberries, sliced
In med bowl, mix pudding and whipped topping. Gently stir in grapes, marshmallows,
oranges and pineapple; mix well. Gently toss in strawberries, just until coated. Serve
immediately or store in refrigerator up to 8 hours.
NOTE: To keep salad cold….set bowl with salad into larger bowl filled with ice.
FRESH FRUIT SALAD WITH HONEY GINGER DRESSING (really good!!)
Chilled fresh fruit, cut up (I used: cherries & grapes cut in half, peaches, nectarine, plums
and strawberries all sliced.)
Dressing:
1 cup sour cream
1-2 tbsp honey (I used 2 tbsp)
½ tsp ginger
½ tsp cinnamon
Mix dressing ingreds in a small bowl.
Place fruit in large bowl. Pour dressing over the fruit and toss. (Makes: 1 cup dressing)
CALYPSO FRUIT SALAD
2 cups fresh pineapple cubes
2 kiwi, peeled and sliced
8 large strawberries, sliced
1 cup fresh blueberries
11oz can mandarin oranges, drained
1 tsp grated lime peel
½ cup sweetened flaked coconut (optional)
1 cup sour cream
5
¼ cup firmly packed brown sugar
1 tbsp dark rum (optional)
In large bowl, combine all the fruit and lime peel; gently stir to mix. Place coconut in a
glass pie plate. Microwave on high for 1 to 1½ mins, stirring every 30 seconds, until
golden brown. Sprinkle over fruit. In small bowl stir together sour cream, brown sugar,
and rum until sugar dissolves. Serve dressing in bowl, next to the fruit bowl
Makes: 8-10 servings
AMARETTO BREEZE FRUIT DISH
8oz cream cheese, softened
½ cup sour cream
½ cup sugar
3 tbsp almond flavored liqueur
2 tbsp whipping cream
1 pint blackberries or blueberries
1 pint strawberries
Beat the cheese and sour cream in a small mixing bowl at med speed till well blended.
Blend in sugar, liqueur, and cream, chill.
Place berries in dishes and top with cream cheese mixture.
CAULIFLOWER & BROCCOLI BAKE
(easy and good!)
From: Diana Miller
1 pkg frozen cauliflower
1 pkg frozen broccoli
1½ cups instant rice
Chopped onion
1 can Cream of Chicken soup
1 stick margarine
8oz jar Cheez Whiz
⅓ cup milk
Preheat oven to 350*
Place frozen veggies on bottom of a large greased casserole. (No need to thaw, just lay
side by side). Pour uncooked rice and onion over the top. In a sauce pan heat soup,
margarine, Cheez Whiz, and milk; until the margarine is melted. Pour over the rice and
bake for 30 mins, uncovered. Mix well and serve hot. (stir at least once while baking)
PEAS IN CHEESE SAUCE
(my family really likes this)
½ bag frozen peas (I use a full bag)
Cheese Sauce:
1 tbsp butter
1 tbsp flour
½ cup milk
salt & pepper to taste
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1 cup shredded cheddar (or more if you like it cheesier)
Cook peas as on pkg. Heat all sauce ingreds in small saucepan (except for cheese) over
low heat till thick. Then add cheese and stir until melted. Pour over peas and serve.
CROCKPOT CORN
2 (16oz) pkgs frozen corn
1 (8oz) pkg cream cheese
1 stick margarine
2 tbsp sugar
2 tbsp water
Place corn into crockpot. Cut cheese and margarine into small cubes. Then add all
ingreds to the crockpot. Cook on HI for 45 mins. Stir once, turn to Low, and cook 3 hours
more. Stir occasionally.
BROCCOLI NEOPOLITAN
2 tbsp olive oil
1 med onion, chopped
1 clove garlic, minced
1 tbsp flour
1 cup water
2 lbs fresh broccoli, cut in small pieces
2 carrots, cut in ½“ pieces
2 med tomatoes, chopped
½ tsp dried sweet basil
½ tsp dried oregano
½ cup grated Parmesan
In skillet at med temperature, heat oil. Add onion and garlic. Stir until onion is golden.
Blend in flour until smooth. Stir in water and cook 2 mins. Add all ingreds except for
cheese. Stir, reduce heat and cover. Cook on low heat until broccoli and carrots are
tender. Sprinkle with Parmesan.
Serves: 6
SWEET GRATED CARROTS
(quick, easy, really sweet and really good)
From: Elsah’s Landing
8-10 carrots shredded
¼ cup sugar
4 tbsp butter
¼ cup water
Put carrots in skillet with water, add sugar and dot with butter. Cover; steam till all the
liquid evaporates.
OUTSTANDING OVEN-BROWNED POTATOES
4 med baking potatoes, peeled, halved lengthwise
⅓ cup margarine or butter
(Easy and Good)
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½ tsp garlic powder
2 tbsp grated Parmesan cheese
2 tbsp dry breadcrumbs
Preheat oven to 350*
Generously grease a 13x9” pan (can use a nonstick cooking spray). Cut deep slits in
rounded side of potatoes at ¼ “ intervals (do not cut all the way through). Place potatoes,
slit side up, in greased dish. Melt butter in small saucepan; stir in garlic powder. Spoon
butter mixture evenly over potatoes. Bake for 40 mins. Baste potatoes with melted butter
from bottom of dish; sprinkle evenly with Parmesan cheese and breadcrumbs. Bake an
additional 10-20 mins or until potatoes are fork tender.
Servings: 4-6
BROCCOLI PARMESAN
1 bunch fresh broccoli
3 tbsp margarine
2 tbsp minced onion
¾ tsp salt
Dash of pepper
⅛ tsp marjoram
½ tsp dry mustard
3 tbsp flour
1 chicken bouillon cube
2½ cup milk
½ cup grated Parmesan + 2 tbsp for topping
Paprika
Preheat oven to 375*
Cook broccoli in boiling salted water till almost tender about 20 mins. Drain and arrange
in a shallow pan. Melt margarine in saucepan, add onion and sauté. Blend in seasonings
and flour. Add bouillon cube and milk. Cook over med heat, stir constantly, till thick and
boiling. Add cheese stir till melted. Pour over broccoli. Sprinkle with paprika and 2 tbsp
Parmesan. Bake 20-25 mins.
CHEESY HASH BROWN CASSEROLE (easy and good!)
1 pkg (32oz) frozen hash browns, thawed
2 cups shredded cheddar (8oz)
1 can (10¾oz) Cream of Chicken soup
1½ sticks melted butter (¾ cup), divided
1 med onion, chopped (½ cup)
1 tsp salt
dash of ground pepper
2 cups Cornflake crumbs (I used crushed Town House crackers)
Paprika
Preheat oven to 325*
Combine the potatoes, cheese, soup, ½ cup of the melted butter, onion, salt, and pepper in
a large bowl. Pour the potato mixture into a 13x9” pan (I used nonstick cooking spray
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first). Top with the crumbs and drizzle the remaining melted butter over the top. Bake for
1 hour. Sprinkle with paprika and serve.
Makes: 12 servings
GREEN BEAN MEDLEY
½ pound green beans -- fresh
3 tablespoons vegetable oil
2 cups broccoli flowerets
3 tomatoes, red ripe -- cut into wedges
3 scallions -- cut into 2" pieces
¼ pound fresh mushrooms -- sliced
8oz water chestnuts, canned -- sliced, drained
1 tablespoon soy sauce
¼ teaspoon salt
Wash green beans, trim ends, and remove strings. Cut beans diagonally into 2" pieces.
Pour oil around top of a preheated wok or large skillet; allow to heat at medium-high for
2 minutes. Add beans and broccoli; stir-fry 2 minutes. Add tomatoes, scallions,
mushrooms, and sliced water chestnuts; stir-fry 2 minutes. Stir in soy sauce and salt.
Serve immediately. Yield 6 servings.
END OF SUMMER VEGETABLE BAKE
1 small head cauliflower broken into small florets (about 5 cups)
1 med bunch broccoli, cut into small florets (about 4 cups)
1 med onion, chopped
2 garlic cloves, minced
1 tbsp butter
2 med tomatoes, chopped
¾ tsp dried basil
¾ tsp dried oregano
¾ tsp salt
¼ tsp pepper
¼ tsp hot pepper sauce
4 eggs
⅓ cup half-and-half cream
1½ cups (6oz) shredded Swiss cheese, divided
¼ cup shredded Parmesan cheese
Preheat oven to 375*
Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a
boil. Reduce heat, cover and simmer for 5-10 mins or until crisp-tender. Drain and set
aside.
In large skillet sauté onion and garlic in butter until tender. Stir in tomatoes, seasonings,
cauliflower and broccoli. Cook, uncovered, until heated through; about 4 mins, stirring
occasionally. Remove from the heat and set aside.
In a large bowl, beat eggs and cream; stir in 1 cup of the Swiss cheese, Parmesan and the
vegetable mixture. Transfer to a greased shallow 2-quart baking dish. Sprinkle with the
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remaining Swiss cheese. Bake uncovered for 25-30 mins or until a knife inserted near the
center comes out clean. Let stand 10 mins before serving. Yield: 12 servings
VELVEETA BROCCOLI SOUP
2 tbsp butter or margarine
¼ cup chopped onion
2 tbsp flour
2½ cups milk
¾ lb (12oz) Velveeta, cut up
10oz pkg frozen chopped broccoli, thawed, drained
⅛ tsp pepper
Melt butter in large saucepan on med heat. Add onion; cook and stir 5 mins or until onion
is tender. Add flour; cook 1 min or until bubbly, stirring constantly. Stir in milk, bring to
a boil, reduce heat to med-low simmer for 1 min.
Add remaining ingreds, cook until cheese melts and soup is heated through, stirring
occasionally. Makes about 6 one cup servings.
COPYCAT PANERA BREAD BROCCOLI CHEESE SOUP
1 tablespoon butter, melted
½ medium onion, chopped
¼ cup flour
¼ cup melted butter
2 cups half-and-half
2 cups chicken stock
½ pound fresh broccoli
1 cup carrots, julienned
¼ teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be
sure to stir frequently. Slowly add the half-and-half, continue stirring. Add the chicken
stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender,
about 20 minutes. Add salt and pepper. By now the soup should be thickened. Pour in
batches into blender and puree. Return the puree to the pot and place over low heat, add
the grated cheese; stir until well blended. Stir in the nutmeg. Serve.
Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.
CREAMY SHELL SOUP
3 to 4 bone-in chicken pieces
1 cup diced yellow onions
¼ cup chopped celery
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¼ cup minced fresh parsley or 1 tbsp dried parsley flakes
1 bay leaf
1 tsp salt
¼ tsp ground white pepper
2 medium potatoes, diced
4 to 5 green onions, chopped
3 chicken bouillon cubes
½ tsp seasoned salt
½ tsp poultry seasoning
4 cups milk
2 cups medium shell macaroni, cooked and drained
¼ cup butter or margarine
¼ cup all-purpose flour
Salt and ground black pepper to taste
Bring 4 cups water, chicken, diced onions, celery, parsley, bay leaf, salt, and white
pepper to a boil in Dutch oven. Simmer over medium heat until chicken is tender.
Remove bay leaf; discard. Remove chicken; cool. Remove skin and bones from chicken.
Cut chicken into small cubes; set aside. Add potatoes, green onions, bouillon cubes,
seasoned salt, and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked
macaroni, and chicken; return to simmer.
Melt butter in small skillet over medium heat. Add flour, stirring constantly, until mixture
begins to brown. Add to soup; blend well. Simmer over low heat 20 minutes. Season to
taste with salt and ground black pepper. Yield: 8 servings.
CHEESY GARLIC BISCUITS (LIKE RED LOBSTERS)
From: Melissa Rakers
2 cups Bisquick baking mix
1 cup milk
½ cup finely shredded cheddar cheese
¼ cup melted butter
½ tsp garlic powder
Preheat oven to 450*.
Mix baking mix, milk, and cheese (about 30 seconds) or until soft dough forms. Drop by
spoonfuls onto lightly greased cookie sheet. Bake 8-10 mins or until golden brown. Mix
melted butter and garlic powder. Brush over hot biscuits before removing from cookie
sheet. Serve warm. Makes about one dozen biscuits.
Recipe can easily be cut in ½ for less biscuits.
CHICKEN VERNA
From: Nicki Bevolo
1 bottle Russian Dressing
½ jar orange marmalade
1 pkg Lipton onion soup mix
Chicken breasts
11
Preheat oven to 375*
Mix all ingreds and bake until caramelized, and chicken is done.
CHILI (IN CROCKPOT)
From: Nicki Bevolo
3 lbs strip steak, diced
1 lb ground beef
1 lb hot Italian sausage (out of the casing)
2 large onions
1 tsp garlic powder
3 tbsp cumin powder
1 tbsp salt
2 tsp pepper
½ tsp red pepper
3 tbsp chili powder
2 (28oz) cans diced tomatoes
2 (15oz) cans tomato sauce
1 can enchilada sauce
3 cans chili beans (like Joan of Arc - Spicy)
1½ cups water
Brown all 3 meats. Put the meats and all the other ingreds in a crockpot. Cook all day.
MOZZARELLA-STUFFED MEATLOAF
1 beaten egg
8oz can pizza sauce (I was out, so I substituted ketchup), divided
¼ cup fine dry bread crumbs (I used Italian breadcrumbs)
¼ cup toasted wheat germ (I don’t use this so I just added a little more breadcrumbs)
1½ ground beef
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp dried parsley flakes
¼ cup shredded mozzarella cheese for the top
Preheat oven to 350*.
In large bowl mix egg, ⅓ cup of the pizza sauce, crumbs, and wheat germ. Mix in the
beef, making sure everything is mixed well. On a long piece of foil shape the meat into a
9x8x¾“ rectangle. In a small bowl the ½ cup mozzarella, Parmesan, and parsley. Spoon
cheese mixture down the center of the meat-rectangle. Using foil roll the meat into a long
log, enclosing the cheese in the center, be sure to also seal the two ends. Bake in oven
until the meatloaf is done. Pour the remaining pizza sauce over the top, sprinkle with the
¼ cup mozzarella and bake until the cheese melts.
NOTE: when rolling you can start from either a long or short end. I rolled form a long
end which made smaller slices, but more of them.
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QUICK GARLIC SHRIMP & BROCCOLI PASTA
8oz fettuccine or linguine
1 pound med shrimp, cooked, cleaned
2 cups broccoli flowerettes
1 cup prepared Good Seasons Roasted Garlic Salad Dressing
½ cup (2oz) grated Parmesan
Cook pasta as on pkg, adding shrimp and broccoli during last 2 mins of cooking time,
drain. (I put the broccoli in just a little bit sooner)
Toss all ingreds. Serve hot or refrigerate until ready to serve.
Makes: 4 servings
PORK CHOPS AND RICE
From: Denise
Pork chops
1 med onion, diced
2 tbsp butter
2 tbsp Kitchen Bouquet Browning & Seasoning Sauce
1 small can mushrooms, drained (optional)
Rice
Brown pork in a pan with no grease. Add a little water to cover bottom of pan and add the
onion, butter, Kitchen Bouquet, and mushrooms. Let simmer for 45 mins.
Cook some rice (amount is up to you). Pour rice over the chops, stir well to mix
everything and serve when everything is heated through.
BARBECUE CHICKEN FOLDOVER
(Bobby makes this, one of his favorites)
(1 lb 1.3oz) can Pillsbury Grands Refrigerated Golden Corn Biscuits
1½ cups refrigerated prepared shredded barbecue chicken
4oz (1cup) shredded cheddar cheese
Preheat oven to 350*
Grease a large cookie sheet
Separate dough into 8 biscuits. Place the biscuits on a cookie sheet. Press the biscuits
together, overlapping edges and flattening, to form 14x9" rectangle. Spoon prepared
chicken on one half of the dough. Fold dough over filling; seal edges. Cut slits 2" apart
across longest sealed edge; do not cut through to opposite side. Sprinkle evenly with
cheese.
Bake for 20-30 mins, or until golden brown. Serve warm. 8 servings
BAKED PENNE WITH ROASTED VEGETABLES
From: Kathie Feissner
2 red peppers, cored and cut into 1” wide cubes
2 zucchini, quartered lengthwise and cut into 1” cubes
2 summer squash, quartered lengthwise and cut into 1” cubes
4 cremini mushrooms, halved ( I use baby portabella’s, use more than 4, a good handful)
1 yellow onion, peeled and sliced into 1” pieces
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¼ cup extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 tbsp dried Italian herb mix or “herbs de Provence” (I prefer the “herbs de Provence”)
1 lb penne pasta
3 cups Marinara sauce (store bought is fine)
1 cup grated Fontina cheese (don’t scrimp on this, it makes the pasta)
1½ cups frozen peas, thawed
¼ cup grated Parmesan, plus ⅓ cup for topping
2 tbsp butter, cut into small pieces
Preheat oven to 450*.
On a baking sheet, toss the vegetables (minus the peas), olive oil, ½ tsp of the salt, ½ tsp
of the pepper, and dried herbs. Roast until tender, about 15 mins.
Meanwhile bring a large pot of salted water to a boil and cook the pasta for about 6 mins.
Inside should still be hard, drain.
In a large bowl toss pasta with roasted veggies, marinara, cheeses, peas, ½ tsp leftover
salt, and ½ tsp leftover pepper. Gently mix with wooden spoon until all pasta is coated
with the sauce and the ingreds are mixed.
Pour into greased 9x13” pan. Top with remaining ⅓ cup Parmesan for topping and the
butter pieces. Bake until top is golden and cheese melts, about 25 mins.
APRICOT GLAZED TURKEY TENDERLOINS
2 turkey tenderloins (about 1¼ lbs each)
1 tbsp olive oil
1 tbsp grill seasoning blend
⅓ cup apricot preserves, melted
Rub both sides of tenderloins with olive oil; sprinkle with seasoning. Place on oiled grill
over med heat; cover and grill for 10 mins. Turn the tenderloins and grill basting
frequently with preserves, until internal temp is 165*, about 10 mins. Remove from grill;
let stand for 5 mins before serving.
ROUND STEAK ROLL-UPS
(My family liked this. This is a better version of
Round Steak Rolls in set # 4 page 1. This one has better directions and has amounts.)
4 slices bacon, diced
1 cup chopped onion
1½ cup toasted bread cubes
2 tbsp minced parsley
½ tsp celery salt
¼ tsp sage
2½ lb round steak, ½“ thick, cut into 5 or 6 serving size pieces
1 tsp salt
¼ tsp pepper
2 tbsp oil
1 cup beef bouillon
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Sauté bacon and onions until bacon is crisp. Mix in bread cubes, parsley, celery salt, and
sage. Sprinkle meat with salt and pepper. Spread each piece of meat with stuffing
mixture. Roll up and secure with toothpicks. Brown steak on all sides in oil. Pour
bouillon over meat in skillet. Cover and simmer for 1-2 hours or until meat is tender.
15 MINUTE ITALIAN CHICKEN & RICE WITH VEGETABLES
1 tbsp oil
1 lb boneless skinless chicken breasts, cut into strips
3 cups cut-up fresh vegetables (broccoli, carrots, and red pepper)
1 can (14 ½ oz) fat free reduced sodium chicken broth
2 cups Minute White Rice, uncooked
¼ cup Kraft Zesty Italian Dressing
Heat oil in large skillet on med heat. Add chicken; cook and stir until lightly browned,
stirring occasionally. Add vegetables; cook and stir 3-5 mins or until crisp-tender. Stir in
broth; bring to a boil. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 mins or
until liquid is absorbed and chicken is cooked through.
Makes: 4 servings
NOTE: to make even faster use the cooked chicken strips found near the lunchmeat or
meat case in the grocery store.
CLAM CHOWDER
(Really easy and really good!!)
From: Peggy Parliman
3 cans Campbell’s New England Clam Chowder
3 cans Campbell’s Cream of Potato Soup
1 can Campbell’s Cream of Celery Soup
1 can minced clams, undrained (2 cans works better)
3 (½ pints, each) whipping cream
Pepper
Parsley
Do not dilute soups or drain the clams. Mix all the ingreds together and heat, but do not
boil. Heat for about 30 mins to blend flavors. Serves: 12-18, depending on serving size.
ORANGE ZESTED CHICKEN BREASTS
(low in fat)
½ tsp seasoned salt
¼ tsp garlic powder
2 tbsp margarine or butter
1 tsp grated orange peel
4 boneless skinless chicken breasts (about 1 lb)
In small bowl mix seasoned salt and garlic powder. In 10” nonstick skillet, heat butter
and peel over med heat until butter is melted. Add chicken; sprinkle with salt mixture.
cook about 15 mins, turning once, until juice of chicken runs clear when thickest part is
cut.
15
EASY PARMESAN GARLIC CHICKEN
(we really liked this)
½ cup grated Parmesan cheese
1 envelope Good Seasons Italian Dressing Mix
½ tsp garlic powder
6 boneless, skinless chicken breasts (about 2 lbs)
Preheat oven to 400*.
Mix cheese, dressing mix, and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking pan.
Bake 20-25 mins or until chicken is done.
Makes 6 servings.
FISH FILLETS WITH HERBED TARTAR SAUCE (only 3.5 grams sat. fat)
1 egg
½ cup Progresso Italian Bread Crumbs
3 tbsp olive oil
1 lb mild-flavored fish fillets (about ½“ thick), cut into 4 serving pieces
⅓ cup tartar sauce
¼ cup chopped tomato
½ tsp dried basil leaves
In shallow dish or pie plate, beat egg with whisk. In another shallow dish place
breadcrumbs.
In 12” skillet, heat oil over med heat. Dip fish into egg, then crumbs (coating well), then
place in skillet. Cook 8-10 mins, turning once, until browned on both sides and fish flakes
easily with a fork.
In small bowl mix tartar sauce, tomato and basil; serve with fish.
MARELYN’S PORK CHOPS
From: Marelyn Verner
Pork chops (can be thick)
1 can cream of mushroom soup
1 can French onion soup
About 1 to 1¼ cup Minute Rice
Preheat oven to 350*.
Place the pork in a baking dish. Mix the soups, and then mix in the rice. Pour over the
chops and bake 50-60 mins. (stir about ½ way through the cooking time).
CHUCK ROAST BARBECUE (CROCKPOT)
1 (2-2½ lb) boneless chuck roast, trimmed
2 med onions, chopped
¾ cup cola carbonated beverage
¼ cup Worcestershire sauce
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp beef bouillon granules
(good!)
16
½ tsp dry mustard
½ tsp chili powder
¼ tsp ground red pepper
½ cup ketchup
2 tsp butter or margarine
6 hamburger buns
Combine roast and onions in a 4-quart crockpot.
Combine cola and the next 7 ingreds; reserve ½ cup and keep refrigerated. Pour
remaining mixture over the roast.
Cook, on high for 6 hours or until roast is very tender; drain. Shred the roast and keep
warm.
Combine the reserved ½ cup cola mixture, ketchup, and butter in a small saucepan; cook
mixture over med heat, stirring constantly, just until thoroughly heated. Pour over
shredded roast, stirring gently. Spoon onto the buns.
NOTE: I really messed this up by forgetting the recipe and taking everything to my
sisters to fix….I forgot the cola and had to use diet cola, I forgot the dry mustard and
accidentally took garlic powder, and I forgot the recipe and had to wing it on my own. I
kept all the juice in the crockpot, but I did add the ketchup, however, I forgot the butter.
Everyone still ate 2 sandwiches and said they really liked it. I’m sure it’s even better
when cooked the right way!!
QUICK AND EASY PORK CHOPS
(good and fast)
6 pork chops
1 cup ketchup
1 tsp lemon juice
⅔ cup brown sugar
salt & pepper
Preheat oven to 350*
Place pork in a baking dish (I used nonstick cooking spray first). Sprinkle with salt and
pepper. Combine the ketchup, lemon juice, and sugar. Pour over the chops. Bake for 5060 mins.
NOTE: If your chops are thick, I’d cook them a little longer. Ours tasted great, but could
have been just a little bit more tender.
MEXICAN PIZZA
1 lb ground beef
2 (8oz) tomato sauce
1 (1.25oz) envelope taco seasoning
1 (8oz) can crescent rolls
½ lb Velveeta Mexican flavored cheese, sliced
1 cup shredded lettuce
½ cup chopped tomatoes
¼ cup black olives, sliced
sour cream
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Preheat oven to 375*.
Brown meat and drain. Stir in tomato sauce, and seasoning mix; simmer for 5 mins. Press
dough onto bottom and sides of an ungreased 12” pizza pan. Pressing edges together to
seal all perforations. Bake for 10-12 mins. Cover with the meat sauce. Top with cheese,
and bake until cheese starts to melt. Top with remaining ingreds, dollop some sour cream
here and there over the top and serve.
FISH STICKS AND POTATO AU GRATIN CASSEROLE
From: Charlotte Beck
1 box of Betty Crocker “Potatoes Au Gratin”
some shredded carrot
crispy, crunchy type fish sticks
Preheat oven to 425*
Make the potatoes as on the pkg, adding the shredded carrot. Lay the fish on top and bake
for about 30 mins, or until done.
(kids really like this!)
SOUTHWEST WHITE CHILI
1 tbsp olive oil
1½ lb boneless skinless chicken breasts, cut into small cubes
¼ cup chopped onion
1 cup chicken broth
4oz can chopped green chilies
19oz can white kidney beans, undrained (Cannelloni beans)
2 sliced green onions
Shredded Monterey Jack cheese
Spice Blend:
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
⅛ tsp ground red pepper
Blend the spices together in a small bowl.
Heat oil in large saucepan over med-high heat. Add chicken and onions; cook 4-5 mins.
Stir in broth, chilies, and spices; simmer 15 mins
Stir in beans. Simmer 5 mins and serve.
Top with onions and cheese.
Makes 4 cups
LINGUINE WITH BACON AND ONIONS
6oz thick bacon (extra thick if you can find it, about ¼“ slices is perfect)
2 tbsp extra virgin oil
2 large yellow onions, sliced ½“ thick
1½ cups hot chicken broth
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1 lb linguine
3 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper
Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
Cut the bacon crosswise into ¼“ strips. Heat oil in large heavy skillet over med heat. Add
bacon and cook, stirring until bacon is lightly browned but still soft in the center; about 6
mins. Remove bacon from skillet, leaving 3-4 tbsp of fat in the pan. Add onions and cook
until wilted but still crunchy, about 4-5 mins. Add broth, bring to a boil, then adjust heat
to a lively simmer. Cook until liquid is reduced by about half.
Stir linguine into boiling water. Return to a boil and cook semi-covered, stirring
frequently, until done, about 8 mins. Ladle off about a cup of the pasta water and set
aside. In a large pot or skillet, combine drained pasta and sauce. Bring to a boil, stirring
to coat the pasta with the sauce. Add salt if necessary. Add broth and reserved pasta water
if necessary to make enough sauce to coat pasta generously. Remove from heat and add
yolks one at a time, tossing well after each. Add grated cheese, then pepper tossing well.
Serve immediately.
Serves 6
CHICKEN TETRAZZINI # 2
From: Nicki Bevolo
¼ cup butter
2 cups milk
¼ cup flour
2 cups half-and-half
1 tsp salt
¼ tsp garlic salt
⅛ tsp white pepper
2 chicken bouillon cubes in 1 cup water
⅓ cup Sherry
⅔ cup Parmesan cheese, divided
1 (8oz) pkg thin spaghetti, cooked and drained
2 cups cooked cut-up chicken (can use more if desired)
1 can (3oz) sliced mushrooms, undrained
Paprika for top
Preheat oven to 325*.
Mix all ingreds, except for ⅓ cup of the Parmesan, and pour into a greased 9x13” pan.
Sprinkle with remaining ⅓ cup Parmesan cheese and a little Paprika. Bake 45 mins or till
hot and bubbly.
OVEN FRIED ORANGE ROUGHY WITH ITALIAN CRUMB CRUST
1 egg – or – 2 egg whites – or – ¼ cup egg substitute
2 tbsp plain lowfat or nonfat yogurt – or – milk
1 cup Italian seasoned breadcrumbs
2 tbsp grated Parmesan cheese
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½ tsp dried oregano, crushed
½ tsp dried basil, crushed
½ tsp dried sage, crushed
½ tsp paprika
nonstick cooking spray
1⅓ lbs orange roughy
⅛ tsp salt
fresh ground pepper to taste
1 tbsp olive oil
1 tbsp lemon juice
1 med clove garlic, minced
Preheat oven to 475*.
Whisk together the egg and yogurt until smooth; pour into a plate or shallow dish.
Combine crumbs, Parmesan, oregano, basil, sage, and paprika; spread on another plate.
Coat a baking sheet with cooking spray.
Dredge fish into egg mixture and then into crumbs, coating well. Place on baking pan and
sprinkle with salt and pepper.
Whisk together oil, lemon juice, and garlic. Sprinkle over fish and bake for about 10 mins
or until the fish tests done.
WHITE CASTLE STUFFED PORK CHOPS
From: Nicki Bevolo
4 med pork chops, cut ½” to ¾“ thick
¾ cup celery
½ stick margarine
1 tsp poultry seasoning
1 tsp parsley flakes or fresh parsley
1 egg
½ cup warm water
10 White Castle hamburgers with no pickle (extra onions are optional)
Preheat oven to 350*
Sauté celery in margarine, set aside. Brown pork chops on both sides.
Cut up hamburgers, buns included, and place in a large bowl. Add the celery, egg,
seasonings, and water; combine well for the dressing.
Grease a 9x5” loaf pan. Stand up a pork chop at one end and put a scoop of dressing
along the side of the chop. Repeat until the pan is full of standing chops with dressing
inbetween. Cover with foil and bake for 1 hour or until chops are tender. Serves: 4
MEXICAN CHICKEN & RICE DINNER
4 boneless skinless chicken breast halves (about 1¼ lbs)
1 tbsp oil
1 cup Thick ‘N Chunky salsa
1⅓ cup water
2 cups Minute White Rice, uncooked
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1 cup frozen whole kernel corn (or try 1 can (15oz) black beans, drained)
1 cup shredded cheddar cheese
Heat oil in large skillet. Add chicken, cook 4 mins on each side or until chicken is cooked
through. Remove chicken from skillet and keep warm.
Add water and salsa; stir. Bring to a boil.
Stir in rice and corn. Top with chicken and cheese, cover. Cook on low for 5 mins or until
cheese melts.
Serves: 4
MARINATED ITALIAN GARLIC CHICKEN
½ cup Miracle Whip
½ cup Kraft House Italian Dressing
¼ tsp garlic powder
⅛ tsp ground red pepper
4 boneless skinless chicken breast halves (about 1¼ lbs)
Mix dressings and seasonings. Pour dressing mixture over the chicken; cover. Refrigerate
20 mins to marinate, drain.
Place chicken on greased grill over med coals or in rack of broiler 5-7” from heat. Grill or
broil 10 mins on each side or until chicken is tender and cooked through. Serves: 4
SPRING PEACH–PEAR DREAM PIE
8oz cream cheese, softened
¼ cup peach or apricot preserves
1 ½ cups frozen Cool Whip topping, thawed
9” graham cracker crust
15¼ oz can sliced yellow cling peaches, drained
15¼ oz can sliced pears, drained
Mix together cream cheese and preserves in a bowl. Fold in Cool Whip and then spoon
into crust. Arrange fruit , alternating peaches and pear slices over the top. chill 2 hours or
overnight.
PHILADELPHIA CHERRY DANISH DESSERT (only 3 grams of sat. fat) (GOOD!!)
2 cans (8oz each) refrigerated crescent dinner rolls
2 tubs (8oz each) Philadelphia light cream cheese spread
1½ cups powdered sugar, divided
1 egg white
1 tsp vanilla
21oz can cherry pie filling
1 to 2 tbsp fat free milk
Preheat oven to 350*.
Unroll one of the cans of dough. Place in a greased 13x9” pan; press onto bottom of pan
to form crust, firmly pressing seams together to seal.
Beat cheese, ¾ cup of the sugar, the egg white and vanilla with electric mixer on med
speed until well blended. Spoon onto crust then cover with the pie filling.
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Unroll remaining can of dough onto large piece of wax paper. Pat the dough into a 13x9”
rectangle, pressing seams together to seal. Invert over pie filling to form the top crust;
discard the wax paper.
Bake 30-35 mins or until golden brown. Cool at least 20 mins. Gradually add milk to
remaining sugar, beating well until blended and thick. Drizzle over warm dessert. Cut
into bars. Makes about 24 bars
LEMONY CHEESECAKE BARS
1½ cups graham cracker crumbs
⅓ cup finely chopped pecans
⅓ cup sugar
⅓ cup melted butter or margarine
2 (8oz) pkgs cream cheese, softened
14oz can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
½ cup lemon juice
Preheat oven to 325*
Combine crumbs, pecans, sugar, and melted butter in a mixing bowl; mix well. Reserve
⅓ cup for topping and press the rest into a 13x9” pan. Bake 6 mins. Remove and cool on
wire rack.
Beat cheese in a large mixing bowl until fluffy. Gradually beat in milk. Add eggs; beat
until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon
reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to
cover.
Bake for 30 mins or until knife inserted near center comes out clean. Cool on wire rack
for 1 hour. Store in fridge. Cut into bars to serve. Makes: 24 bars
STRAWBERRY PEACH CUPS
2 cups sliced fresh strawberries
2 cups sliced fresh peaches (or thawed frozen peaches)
3oz pkg cream cheese, softened
3 tbsp orange juice
¼ tsp grated orange peel
½ cup Cool Whip topping
Divide peaches and strawberries among 4 small dishes. In a small bowl beat the cream
cheese, orange juice and peel; then fold in whipped topping. Dollop over the cups of fruit.
MINI CREAM CHEESE ROLLS
2 (8oz each) cans refrigerated crescent rolls
2 (3oz each) pkgs cream cheese, softened
2 tbsp sugar
1 tsp lemon juice
1 cup powdered sugar
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2 tbsp milk
1 tsp vanilla
Preheat oven to 375*
Unroll crescents and separate to make 8 rectangles, press out the perforations.
Stir together cheese, sugar, and lemon juice; spread mixture evenly over the top of each
rectangle. Roll each rectangle up jellyroll fashion starting from a long side. Gently cut
each log into 6 (1” thick) slices, using a serrated knife. Place rolls in a lightly greased
9x13” baking pan. Bake for 15 mins or until lightly browned. Meanwhile, combine
powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Yield: 4 dozen
RAINFOREST CHEWY BARS
¼ cup honey
2 tbsp butter
10oz pkg jet puffed marshmallows (about 36 marshmallows)
6 cups Post Honey Bunches of Oats cereal
1 cup dried apricots, chopped
1 cup chopped almonds
½ cup sunflower seeds (no shells)
microwave honey and butter in large microwaveable bowl on HIGH for 1 min; stir until
well blended. Add marshmallows; toss to coat. Microwave 1½ min or until
marshmallows are puffed; stir until well blended. Add remaining ingreds; mix well.
Press mixture firmly into greased 13x9” pan. Cool, cut into 24 bars.
(for different flavor use cranberries or raisins instead of apricots.)
HEATH BITS O’ BRICKLE CHEESECAKE
Crust:
1¾ cups vanilla wafers crumbled
2 tbsp sugar
⅓ cup butter or margarine, melted
Filling:
3 (8oz each) cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
½ tsp vanilla
1 pkg (6oz) Heath Bits O’ Brickle
Preheat oven to 350*
Combine crumbs, sugar, and butter; press mixture into bottom and up sides (about 1”) of
a 9” springform pan. Refrigerate.
In a large bowl beat cream cheese with sugar until fluffy. Add eggs one at a time; beat
well after each addition. Blend in sour cream and vanilla until smooth. Pour cheese
mixture into crust. Bake for 1 hour or until filling is just firm when pan is tapped.
Remove from oven and let cool 10-15 mins. Sprinkle the entire bag of brickle over the
top. Cool on wire rack. Refrigerate until ready to serve.
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RIBBON OF CINNAMON CHEESECAKE
(Absolutely wonderful! Major hit!)
1¾ cups graham cracker crumbs
⅓ cup butter, melted
2 pkgs (8oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
3 cartons (8oz each) dairy sour cream
3 slightly beaten eggs
1⅔ cups (10oz pkg) Hershey’s cinnamon chips
Heat oven to 350*.
For crust, combine cracker crumbs and melted butter. Press the crumb mixture evenly
onto the bottom and about 2” up the side of an ungreased 9” springform pan. Set aside.
For filling, beat cheese, sugar and vanilla in large bowl on med speed of mixer until
combined. Add sour cream; beat on low until combined. Add eggs; beat on low just until
combined (do not over beat).
Pour ½ the filling into crust. Sprinkle with cinnamon chips. Carefully pour remaining
filling over chips. Place on cookie sheet and bake for 1 hour or until center is almost set.
Cool 15 mins on a wire rack. Using knife or narrow metal spatula, loosen cheesecake
from sides of pan; cool 1 hour more. Cover and refrigerate at least 4 hours before serving.
SCOTCHEROOS
From: Nicki Bevolo
1 cup Karo light syrup
1 cup sugar
1½ cup peanut butter
2 tsp vanilla
6 cups Rice Krispies cereal
1 bag chocolate chips
1 bag butterscotch chips
Boil the syrup and sugar. Add the peanut butter and vanilla; stir until peanut butter has
melted, then add Rice Krispies. Pat in greased 9x13” pan. Mix the chips together and
melt. Spread over the Rice Krispies mixture.
BUTTERSCOTCH CHEESECAKE BARS
12oz pkg butterscotch chips
⅓ cup margarine
2 cups graham cracker crumbs
1 cup chopped nuts
8oz cream cheese, softened
14oz can Eagle Brand Sweetened Condensed Milk
1 tsp vanilla
1 egg
Preheat oven to 350* (325* for glass dish)
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In med saucepan, melt chips and margarine; stir in crumbs and nuts. Press half the
mixture firmly onto bottom of greased 13x9” pan. In large mixer bowl, beat cheese until
fluffy; beat in milk, vanilla and egg. Mix well. Pour into prepared pan; top with
remaining crumb mixture. Bake for 25-30 min or until toothpick inserted near center
comes out clean. Cool to room temp; chill before cutting into bars. Refrigerate leftovers.
STRAWBERRY SHORTCAKE TOSS
2 tbsp sugar
½ ground cinnamon
3 (½“ thick) center slices from King’s Hawaiian Sweet Bread
¼ cup margarine, melted
2½ cup sliced strawberries
3 cups non-dairy whipped topping
Preheat oven to 350*.
Blend sugar and cinnamon together (make extra to sprinkle on top if desired). Brush both
sides of bread lightly with margarine. Generously sprinkle with cinnamon-sugar mixture.
Cut into 1” cubes.
Bake cubes on a baking sheet with sides. For 8-9 mins, or until golden brown, stirring
once. Set aside to cool. Toss together bread cubes, and berries. Spread evenly into an
8x8x2” pan. Spread whipped topping evenly to cover cubes and berries. (or you can just
put a dollop of whipped cream on each serving.) Sprinkle top with cinnamon-sugar, if
desired.
CARAMEL SANDWICH COOKIES
1 cup margarine or butter, softened
1 cup sugar
3oz pkg cream cheese, softened
1 egg, separated
1 tsp almond extract, divided
½ tsp vanilla
½ tsp salt
2 cups flour
Colored decorator sugars
14oz Eagle Brand Sweetened Condensed Milk
½ cup whipping cream, unwhipped
Preheat oven to 375*
In mixer bowl beat margarine, sugar, cheese, egg yolk, ½ tsp of the almond extract,
vanilla, and salt until well blended. Add flour; mix well. Chill 2 hours. On floured surface
knead dough to form a smooth ball. Divide into thirds. On floured surface, roll our each
portion to a ⅛” thickness. Cut into desired shapes with cookie cutters, be sure to cut even
amounts with each shape. Place 1” apart on ungreased baking sheets. Brush with slightly
beaten egg white and sprinkle with colored sugars. Bake for 7-10 mins. Cool.
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In saucepan mix milk, cream, and ½ tsp almond extract. Over med-high heat cook and
stir until mixture comes to a boil. Reduce heat to med; cook and stir until thickened, 8-10
mins. Cool.
Use caramel mixture to sandwich 2 of the same shape cookies together. Store tightly
covered.
BUTTERMILK POUND CAKE
(this is really good!)
From: Debbie Abbott
1 cup butter (no substitutions)
3 cups sugar
4 eggs
3 cups flour
¼ tsp baking soda
1 cup buttermilk
1 tsp vanilla
powdered sugar for dusting top
Preheat oven to 325*
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after
each addition. Combine flour and baking soda; add alternately with the buttermilk and
beat well. Stir in vanilla. Pour into greased and floured 10” fluted tube pan. Bake for 1
hour and 10 mins or until cake tests done. Cool in pan for 15 mins before removing to a
wire rack to cool completely. Dust top with powdered sugar.
LEMONADE CAKE
1 box Duncan Hines yellow cake mix
1 sm. box lemon Jello
3/4 c. boiling water
4 eggs
3/4 c. Crisco oil
1 sm. can frozen lemonade
1/2 c. sugar
Preheat oven to 325*
Mix Jello and boiling water until dissolved. Let cool. In large bowl mix cake mix, eggs,
oil and Jello mixture. Mix with a spoon, not a mixer. Spray bundt pan with Baker's Joy
(or grease and flour). Spoon in the cake mixture. Bake for 1 hour, without opening oven
door. In a small bowl mix frozen lemonade and sugar together. Then pour or spoon over
cake as soon as it comes out of the oven. Then allow it to cool before cutting.
WHITE CHIP ORANGE DREAM COOKIES
2¼ cups flour
¾ tsp baking soda
½ tsp salt
1 cup (2 sticks) butter or margarine, softened
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½ cup sugar
½ cup packed light brown sugar
1 egg
2 to 3 tsp grated orange peel
2 cups (12oz pkg) Nestle Premier white chips
Preheat oven to 350*
Combine flour, baking soda, and salt in small bowl.
Beat butter, sugar, and brown sugar in a large mixer bowl until creamy. Beat in egg and
peel. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoonfuls onto
ungreased baking sheets.
Bake for 10-12 mins or until edges are light golden brown. Let stand for 2 mins; remove
to wire racks to cool completely.
CHEATER GOURMET BROWNIES
1 pkg Duncan Hines Brownie mix or other brand
½ cup melted butter
2 eggs
¼ cup ice cold water
3 tbsp milk
½ tsp cinnamon
¾ cup of soft gourmet chocolate (like Godiva Truffles)
½ cup chopped pecans (optional)
Milk chocolate bar broken into small pieces
Preheat oven to 350*
Blend first 6 ingreds on med speed for 2 mins. Fold in gourmet chocolate, chocolate bar
pieces, and nuts. Bake in a 13x9” pan for 22-28 mins.
FOUR LAYER CAKE
From: Carol Bevolo
1 cup chopped pecans
1 stick melted butter
1 cup flour
½ box powdered sugar
8oz cream cheese, softened
8oz + 5oz container Cool Whip (total 13oz)
1 large box chocolate instant pudding (made as on pkg)
6oz Hershey milk chocolate bar
Preheat oven to 400*.
LAYER 1
Melt butter then add nuts and flour, mix together and cover bottom of a glass 13x9” pan.
Bake 15 mins or until light brown. Cool completely!
LAYER 2
Mix sugar with cheese and 8oz of the Cool Whip using electric mixer. This will be thick.
Spread over crust.
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LAYER 3
Chocolate pudding made as on pkg, spread over layer 2.
LAYER 4
Cover top with the 5oz Cool Whip. Using a potato peeler, shave chocolate bar and
sprinkle over the top.
NOTE: best prepared one day in advance.
STREUSEL CARAMEL BARS
From: Teresa Silvey
2 cups flour
¾ cup brown sugar
1 egg
¾ cup margarine, divided
¾ cup chopped nuts
24 caramels
1 (14oz) Eagle Brand Sweetened Condensed Milk
Preheat oven to 350*.
In a bowl combine flour, sugar, and egg; cut in ½ cup of the margarine until crumbly. Stir
in nuts.
Reserve 2 cups of crumb mixture for topping, press the remainder firmly into the bottom
of a greased 13x9” pan. Bake for 15 mins.
Heat caramels with milk and remaining ¼ cup margarine. Pour over prepared crust.
Sprinkle with reserved crumbs. Bake for 30 mins or until bubbly. Cool and cut into bars.
Cover and keep at room temperature.
COCONUT CHEWS
3¼ cups packed golden brown sugar, divided
2 cups flour
⅛ tsp salt
½ cup (1 stick) butter or margarine, softened
4 eggs, beaten
4 tsp vanilla
1½ cups chopped pecans (or walnuts)
1½ cups flaked coconut
Preheat oven to 350*
Combine ¼ cup of the brown sugar, flour and salt. Cut in butter until mixture is crumbly;
press into bottom of a 9x13x2” baking dish. Bake 20 mins.
Meanwhile combine eggs, vanilla, nuts, coconut and remaining 3 cups brown sugar. Pour
mixture over hot crust, return to oven and bake 30 mins longer until center is firm. Cool
in pan; cut into 2 x 1½“ bars.
Makes: 3 dozen
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DOUBLE CHOCOLATE BROWNIES WITH CARAMEL FROSTING
2 (1oz) unsweetened chocolate baking squares
2 (1oz) semisweet chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup flour
½ tsp salt
1 tsp vanilla
¾ cup chopped toasted pecans, divided
¾ cup semisweet chips, divided
Caramel frosting (try the one in set # 5, pg 6)
Preheat oven to 350*.
Microwave chocolate squares in a small microwave safe bowl at med speed (50% power)
for 1½ mins or until melted. Stir chocolate until smooth.
Beat butter and sugar at med speed with electric mixer until light and fluffy. Add eggs
one at a time, beating just until blended after each addition. Add melted chocolate,
beating just until blended. Add flour and salt, beating at low speed just until blended. Stir
in vanilla, ½ cup of the pecans, and ½ cup of the chips. Spread batter into a greased and
floured 13x9” pan. Sprinkle with remaining ¼ cup pecans and ¼ cup of chips.
Bake for 40 mins or until set. Cool completely on a wire rack. Spread evenly with
caramel frosting.
Yield: 32 brownies
STRAWBERRY CHOCOLATE CHEESECAKE BARS
From: Teresa Silvey
⅔ cup margarine
½ cup sugar + ¾ cup sugar
2 egg yolks + 2 whole eggs
2 cups flour
1 cup chocolate chips + ¼ cup chocolate chips + ½ cup chopped chocolate chips (I use
mini chips)
2 (8oz) cream cheese, softened
2 tsp vanilla
1 cup strawberry jam
1 tsp shortening (optional)
Preheat oven to 375*.
Grease a 13x9” pan. Mix margarine, ½ cup sugar and the yolks in a bowl. Stir in flour
and press into pan. Bake 18-20 mins or till golden brown. Immediately sprinkle with the
1 cup chips. Let stand about 5 mins until chips are softened. Spread chips over crust.
Refrigerate for 30 mins until chocolate is firm. Beat cheese in bowl till smooth. Beat in ¾
cup of the sugar, vanilla, and the 2 eggs. Stir in ½ cup chopped chips. Pour over the top.
bake about 30 mins or until filling is set. Spread with jam. Melt ¼ cup chips with the
shortening. Drizzle over the top. Refrigerate for 3 hours until chilled. Cut into squares,
refrigerate any remaining squares.
Makes: about 48 squares.
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STRAWBERRY WALNUT BREAD
2 cups finely chopped walnuts
3 cups flour
1 tsp baking soda
1½ tsp ground cinnamon
1 tsp ground cardamom
½ tsp salt
¼ tsp ground nutmeg
4 beaten eggs
2 cups sugar
1½ cups mashed strawberries (about 3 cups whole berries)
1 cup mashed banana
1 cup cooking oil
1 tbsp finely shredded orange peel
Preheat oven to 350*
Grease and flour 2 loaf pans (9x5x3”) and ½ cup nuts in the bottom of each pan.
In large bowl stir together flour, baking soda, cinnamon, cardamom, salt and nutmeg.
Combine the remaining ingreds in another bowl and then add to the dry ingreds. Stir just
until moistened. Stir in the remaining nuts. Spoon batter into prepared pans. Bake 1 hour.
Let cool in pans for 10 mins; then remove and move to wire racks.
CHERRY BUBBLE CAKE
1½ cup flour
1½ cup sugar
½ tsp salt
1½ tsp baking soda
2 eggs
1 can sour pie cherries, drain and save juice
Topping:
1 cup sugar
½ cup Pet canned milk
1 tsp vanilla
¾ stick butter
1½ cup nuts (pecans, walnuts, etc)
Preheat oven to 350*.
Add the cherry juice to all the other cake ingreds, then fold in the cherries. Bake in
greased 13x9” pan for 30 mins.
Boil all the topping ingreds, except for the nuts, for 1½ mins and then add the chopped
nuts and pour over top of the cake.
LEMONADE LAYER CAKE:
CAKE:
1⅓ cups granulated sugar
6 tablespoons butter, softened
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1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs + 2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1¼ cups fat-free buttermilk
Cooking spray
FROSTING:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
½ teaspoon vanilla extract
8oz ⅓-less-fat cream cheese
3½ cups powdered sugar
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium
speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating
well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour
mixture and buttermilk alternately to sugar mixture, beginning and ending with flour
mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans
once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from
pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons
butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
Add powdered sugar, and beat at low speed just until blended (do not over beat). Chill 1
hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake
layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in
the refrigerator.
CINNAMON CHIP GEMS
2 sticks butter or margarine, softened
2 (3oz) pkgs cream cheese, softened
2 cups flour
½ cup sugar
⅓ cup ground toasted almonds
2 eggs
14oz can Eagle Brand Sweetened Condensed Milk
1 tsp vanilla
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1⅓ cups Hershey’s Cinnamon Chips, divided
Preheat oven to 375*
Beat butter and cheese in large bowl until well blended; stir in flour, sugar, and almonds.
Cover, refrigerate about 1 hour. Divide dough into 4 equal parts. Shape each part into 12
smooth balls. Place each ball in small muffin cup (1¾“ in diameter); press evenly on
bottom and up sides of each cup.
Beat eggs in small bowl. Add milk and vanilla; mix well. Place 7 cinnamon chips in the
bottom of each crust; fill a generous three-fourths full with egg mixture. Bake 18-20 mins
or until tops are puffed and just beginning to turn golden brown. Cool 3 mins. Sprinkle
about 15 chips on top of the filling. Cool completely in pan on wire rack. Remove from
pan using small metal spatula or sharp knife. Cool completely. Store tightly covered at
room temp.
Makes: about 4 dozen
MACAROON BARS
3¼ cups flaked coconut, divided
14oz can sweetened condensed milk
1 tsp almond extract
1 tube (8oz) refrigerated crescent rolls
Preheat oven to 350*.
Sprinkle 1½ cups of the coconut into a well greased 13x9” pan. Combine milk and
extract; drizzle half over the coconut. Unroll crescent dough; arrange in a single layer
over coconut. Drizzle with remaining milk mixture; sprinkle with remaining coconut.
Bake for 30-35 mins or until golden brown. Cool completely before cutting. Store in
refrigerator.
Yield: 3 dozen
CREAMY LEMON NUT BARS
½ cup (1 stick) butter or margarine, softened
⅓ cup powdered sugar
2 tsp vanilla
1¾ cups flour, divided
⅓ cup pecans, chopped
8oz pkg cream cheese, softened
2 cups sugar
3 eggs
½ cup lemon juice
1 tbsp grated lemon peel
1 tbsp powdered sugar
Preheat oven to 350*.
Line a 13x9” pan with foil; spray with nonstick cooking spray.
Mix butter, powdered sugar, and vanilla in large bowl. Gradually stir in 1½ cups of the
flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 mins.
Beat cheese, and sugar in med bowl with electric mixer on high speed until well blended.
Add remaining ¼ cup flour and eggs; beat until blended. Stir in lemon juice and peel.
32
Pour over baked crust, bake for 30 mins or until set. Remove from oven; cool completely.
Sprinkle with the 1 tbsp powdered sugar; cut into bars.
Makes: 32 bars
BUTTER CRUNCH CHEESECAKE BARS
Crust:
¾ cup butter, softened (1½ sticks)
⅓ cup packed dark brown sugar
⅓ cup sugar
2 cups flour
1 cup chopped walnuts (or pecans)
Filling:
16oz cream cheese, softened
½ cup sugar
1 tsp vanilla
2 large eggs
6oz Butterfinger candy bar, chopped
Preheat oven to 350*.
To make crust….in a large bowl, beat butter on med-high speed until smooth and creamy,
about 1 minute. Add sugars; beat 3 mins or until smooth and fluffy. On low speed, beat in
flour. Beat in nuts just until mixed. Reserve 1 cup of mixture for topping, press remainder
over bottom of ungreased 13x9x2” baking pan. Bake 10 mins, transfer to a wire rack; let
cool slightly.
To make filling….in large bowl, beat together cheese and sugar on med-high speed until
smooth, about 3 mins. Add vanilla and eggs; beat for 2 mins. Fold in candy bar. Spoon
filling over crust. Sprinkle with reserved crust mixture. Bake for 30 mins or until
cheesecake layer is set. Transfer pan to wire rack; let stand till room temp. Cut into bars.
Serve, or cover and refrigerate. (we cut them into 16 bars, but they could be cut smaller)
TEMPTING TURTLE FUDGE
3 cups sugar
¾ cup butter or margarine
5oz can evaporated milk
12oz pkg semi-sweet chocolate chips
30 Kraft caramels, quartered
7oz jar marshmallow crème
1 cup pecan halves
1 tsp vanilla
Combine sugar, butter, and milk in heavy 3-quart saucepan; bring to full rolling boil,
stirring constantly. Boil over med heat 5 mins, or until candy thermometer reaches
234*F., stirring constantly to prevent scorching. Remove from heat. Add chips; stir until
melted. Add remaining ingreds; beat until well blended. Pour into greased 13x9” pan.
Cool at room temp; cut into squares.
Makes about 3½ lbs.
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JACK DANIEL’S LYNCHBURG LEMONADE
1 part Jack Daniel’s
1 part Sweet & Sour Mix
1 part Triple Sec
4 parts Sprite
Add ice and stir. Garnish with lemon slices and maraschino cherries.