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Set 36
LAYERED PIZZA DIP
8oz container soft cream cheese with chives and onions
½ cup chunky pizza sauce
½ cup chopped green pepper
⅓ cup finely chopped pepperoni
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Bagel crisps, bagel chips or crackers
Preheat oven to 350*
In ungreased 9” pie pan or 1-1½ quart baking dish, layer all ingreds in order listed. Bake for 1015 mins or until dip is hot and cheese is melted. Serve warm with chips.
Makes: 2 cups
CRANBERRY DELIGHT SPREAD
1 pkg (8oz) cream cheese, softened (can soften in microwave on high for 15-20 seconds)
2 tbsp frozen orange juice concentrate, thawed
1 tbsp sugar
2 tsp grated orange peel
⅛ tsp cinnamon
¼ cup finely chopped dried cranberries
¼ cup finely chopped pecans
Crackers (we like Town House)
In small bowl beat cream cheese, concentrate, sugar, peel, and cinnamon on med speed until
fluffy. Stir in berries and nuts. Refrigerate at least 1 hour. Serve with crackers.
CAPRESE FLATBREAD (Very good! Deb made it for Bunco and everyone loved it)
From: Debbie Abbott
1 flatbread crust, from a mix or purchased
½ a container Light Garlic Cheese spread (you can use more if desired)
1 cup fresh parmesan cheese or Asiago cheese shredded
1 container grape tomatoes, chopped into small pieces
6oz fresh basil, chopped well (remove stems first)
½ lb fresh mozzarella cheese, chopped into small pieces
Olive oil
Salt and pepper to taste
Preheat oven to 400*
Prepare the flatbread if using mix or take purchased flatbread and bake it for 5 mins. Let cool
and then spread with garlic cheese over entire surface to the edges. Sprinkle half the parmesan
cheese on top and bake 5 mins more. Let cool to room temp.
Just before serving, top with tomatoes, mozzarella and remaining parmesan cheese. Sprinkle on
the chopped basil, drizzle with olive oil and add salt and pepper to taste.
NOTE: Everyone loved this, but I just threw it together so keep that in mind, I’m guessing on the
amounts used. You could probably do this on a crescent roll crust also. Crate and Barrel has a
really good flatbread mix.
2
BRIE AND APPLE APPETIZERS
(Very, Very Good!!!!!)
From: Ann Dolan
1 loaf french bread
1 stick butter
⅓ cup chopped walnuts
½ cup brown sugar
1-2 Granny Smith apples (sliced ⅛” thin)
1 small round Brie cheese (you do not need to remove white casing around the cheese, optional)
Preheat oven to 350*
Slice bread (about ¼”) and arrange on a cookie sheet. Bake approximately 3-4 mins until just
toasted. Cut Brie into thin slices and place on toast. Top each with a slice of apple.
Melt butter and brown sugar in small saucepan until smooth consistency (about 5 mins). Add
nuts and stir. Drizzle a spoonful of the mixture on each toast slice. Bake for 5 additional mins or
until warmed.
NOTE: I bought a pkg with 2 small loaves of French bread, but only used 1 loaf. If using both
loaves or a large loaf, double the sauce. (if removing casing from cheese, freeze 15 mins first)
MUFFULETTA BITES
2 boxes (2.1oz each) frozen mini fillo shells, thawed
1 can (2.25oz) sliced ripe olives, drained and chopped (I found small cans already chopped)
½ cup chopped pimiento-stuffed green olives
¼ cup finely chopped red onion
¼ cup finely chopped celery
1 tbsp balsamic vinaigrette
8oz pkg cream cheese, softened
1 clove garlic, minced
½ tsp hot pepper sauce
Preheat oven to 400*
Place shells on baking sheet and bake for 5 mins, or until crisp; set aside.
In small bowl, stir together olives, onion, celery and vinaigrette; set aside.
In another small bowl, combine cream cheese, garlic and hot sauce. Divide cream cheese mixture
evenly among prepared shells; top each with 1 teaspoon olive mixture. Serve.
Makes: 30
CHILI CHEESE DIP # 3
(really good!!)
From: Jaymie Rakers
2 lb Velveeta
1 lb hamburger, brown and drain
16oz jar taco sauce (we prefer the Taco Bell brand)
2 cans of chili with no beans (we prefer Chili Man)
Tortilla chips, for dipping
Melt the cheese and pour into a crockpot with all the other ingreds. Serve with tortilla chips.
3
SPINACH ARTICHOKE CRAB DIP
1 tbsp butter
2 tbsp flour
½ tsp minced garlic
1½ cups milk
1 pkg (6.5oz) spinach artichoke spreadable cheese
⅛ tsp ground nutmeg
⅛ tsp ground black pepper
1 container (8oz) refrigerated pasteurized jumbo lump crabmeat
Crackers
Preheat oven to 350*
Lightly grease 1-quart shallow baking dish. Heat butter in 2-quart saucepan over med heat. Stir
in flour and garlic. Gradually stir in milk. Cook and stir 5 mins or until mixture boils and
thickens. Stir cheese, nutmeg and pepper into saucepan. Cook until cheese is melted. Gently stir
in crabmeat. Spoon mixture into baking dish. Bake 20 mins or until top is light golden browned.
Serve warm with crackers.
BACON CRISPS
(Greg made these for Christmas Eve and they didn’t last very long!)
From: Stephanie Visconti
½ cup freshly grated parmesan cheese
1 sleeve buttery rectangular crackers (like Town House or Club Crackers)
1 lb sliced bacon, cut each slice in half (use a good bacon)
Slices of jalapeno peppers (optional)
Preheat oven to 250*
For easy cleanup: place a sheet of foil on bottom of cookie sheet; spray a rack with cooking
spray and place on foil.
Place 1 tsp of the cheese on each cracker and wrap tightly with a strip of bacon, with the ends on
the bottom side. Can top each with a slice of jalapeno if desired. Put on cooking rack and place
pan in oven; bake for 2 hours, or until bacon is done, do not turn. When removing from oven be
careful of the grease. Drain the crackers on paper towels, then serve on a platter. Serve hot or at
room temp.
NOTE: if you’re in a hurry they can be baked for 40 mins at 350*.
WALNUT PRALINE BRIE AND FRUIT PLATTER
1 lb red or green grapes (or mixed)
¼ cup dark brown sugar
2 tbsp butter
2 tsp light corn syrup
½ cup chopped walnuts
1 small (8oz) brie wheel
Wash and divided grapes into small clusters. Melt together the sugar, butter and corn syrup in a
saucepan over low heat. Simmer for 3 mins, then stir in nuts. Cut the brie into wedges and
arrange on a round serving tray. Spoon 1 teaspoon of the sauce over each wedge and garnish
with the grape clusters. Makes: 4-6 servings
4
RIO GRANDE DIP
8oz bulk Italian sausage
1 small onion, finely chopped
2 (15oz each) refried black beans
1½ cups shredded Monterey Jack cheese (6oz)
1½ cups bottled salsa
4oz can diced green chile peppers, undrained
Shredded Monterey Jack cheese for topping
Scoop shaped tortilla chips or corn chips
In a large skillet, cook sausage and onion over med-high heat until meat is brown. Drain off fat.
Transfer meat mixture to a 3⅓-4 quart slow cooker. Stir in refried beans, cheese, salsa and chili
peppers. Cover and cook on low heat for 3-4 hours or on high heat for 1½-2 hours. Stir well
before serving. If desired keep warm in a slow cooker on low setting for up to 2 hours. Sprinkle
with additional cheese. Serve dip with chips.
WARM CRAB PARMESAN DIP
6oz can crabmeat, drained and flaked
8oz pkg cream cheese, softened
1 cup mayonnaise
1½ cups grated parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed
Preheat oven to 350*
In a small baking dish, mix the crabmeat, cream cheese, mayo, parmesan, sour cream and garlic.
Bake uncovered for 45 mins, or until bubbly and lightly browned.
GARLIC BRIE PIZZA
3 whole garlic bulbs
2 tbsp olive oil
12oz Brie cheese
1 prebaked 12” pizza crust
½ cup sliced almonds, toasted
Preheat oven to 425*
Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic
bulb. Brush with oil. Wrap each bulb in heavy duty foil place on baking sheet and bake for 30-35
mins or until softened. Cool for 10-15 mins.
Raise oven temp to 450*
Squeeze softened garlic into a small bowl and mash.
Remove rind from Brie and discard. Cut Brie into ¼” slices. Place crust on a 12” pizza pan.
Spread crust with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake for 8-10
mins or until cheese is melted.
NOTE: I’ve been told, freezing the cheese for about 15 mins will make removing rind easier.
5
ALMOND BACON CHEESE CROSTINI
1 french bread baguette (1 lb) cut into 36 slices
2 cups (8oz) shredded Monterey Jack cheese
⅔ cup mayonnaise
½ cup sliced almonds, toasted
6 slices bacon, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional
Preheat oven to 400*
Place bread slices on an ungreased baking sheet. Bake for 8-9 mins or until lightly browned.
Meanwhile, in a large bowl, combine the cheese, mayo almonds, bacon, onions and salt. Spread
over bread. Bake for 7 mins or until cheese is melted. Sprinkle with additional almonds if
desired. Serve warm.
Yield: 3 dozen
CRAB N’ CHEESE SPIRALS
2 pkgs (8oz) cream cheese, softened
2 cups chopped imitation crabmeat
1 can (4¼oz) chopped ripe olives
¼ cup minced chives
3 tubes (8oz each) refrigerated crescent rolls
¾ cup shredded mozzarella cheese
¾ cup shredded parmesan cheese
Preheat oven to 375*
In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of dough into
one long rectangle; seal seams and perforations. Spread with 1 cup cheese mixture; sprinkle with
¼ cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat
with the remaining crescent dough; cream cheese mixture and cheeses. Bake for 14-16 mins or
until golden brown. Serve warm.
Yield: 2½ dozen
CRANBERRY CHILI MEATBALLS
1 can (14oz) jellied cranberry sauce
1 bottle (12oz) chili sauce
¾ cup packed brown sugar
½ tsp chili powder
½ tsp ground cumin
¼ tsp cayenne pepper
1 pkg (32oz) frozen fully cooked home-style meatballs, thawed
In a large saucepan over med heat, combine the first 6 ingreds; stir until sugar is dissolved. Add
meatballs; cook for 20-25 mins or until hot, stirring occasionally.
Makes: about 6 dozen
6
LIGHTENED UP MOZZARELLA CHEESE STUFFED MEATBALLS
From: Debbie Abbott
1 tbsp worcestershire sauce
1 pkg dry onion soup mix
1 tbsp black pepper (use the coarse black pepper)
1 tbsp fat-free beef broth (keep handy, you may need to add more)
½ cups panko crispy bread crumbs, Italian style
1¾ oz mozzarella fresco bocconcini (use the mini-balls or 1¾ oz balls cut up) (most grocery
stores are carrying the fresh mini mozzarella cheese balls now)
1 lb (95% lean) ground beef
Cooking spray
Preheat oven to 400*
Line a baking sheet with foil and place a wire rack on it, so grease from the meatballs can drip
off. Spray the rack with cooking spray.
In a large bowl mix together all the ingreds except the mozzarella. Don’t over-mix, but be sure
all ingreds are evenly combined. Add extra broth if you need to keep the meat moist, but do it in
small amts so you don’t get the mix too moist. (I’ve always need to add several splashes, even
thought there isn’t much moisture in the mix, they are not dry at all when done.) Form portions
of meat around the mozzarella to make smooth balls. Arrange the meatballs on the wire rack and
bake until thoroughly browned. About 10-25 mins depending on the size of the meatballs, be
careful not to over-cook them. Great plain, but can be put in sauce with pasta.
NOTE: if you can’t find the mini-balls of mozzarella, I get the 1¾ oz balls and I get about 14
pieces from 1 ball.
Also, the original recipe called for bacon to be added to the meat mixture, I left it out.
POINTS: I figured the Weight Watcher points to be: I made 14 large meatballs from 1 lb of meat
and at 2 meatballs per person that is 4 points. I you make cocktail size and get 25-30 meatballs
per lb of meat, it would be 3 points for 3 meatballs.
HEALTHIER BEST SPINACH DIP EVER
1 cup light mayonnaise
16oz container light sour cream
1 med leek, washed and finely chopped (white and green part)
¼ tsp salt
¼ tsp pepper
4oz can water chestnuts, drained and chopped
10oz pkg frozen chopped spinach, thawed and drained
1 lb round loaf whole wheat bread
In a med bowl, mix together mayonnaise, sour cream, leek, water chestnuts, salt, pepper and
chopped spinach. Chill in the refrigerator 6 hours or overnight.
Remove top and interior of the whole wheat bread. Fill with the mayonnaise mixture. Tear the
removed bread chunks into pieces for dipping.
7
CHEESE RYE APPETIZERS
2 cups shredded swiss cheese (8oz)
1 cup mayonnaise
1 can (1¼ oz) chopped black olives
4 bacon strips, cooked and crumbled
¼ cup chopped green onions
1½ tsp minced fresh parsley or ½ tsp dried parsley flakes
30 slices snack rye bread
Preheat oven to 450*
In a small bowl, combine the first 6 ingreds. Spread by rounded tablespoonful over each slice of
bread. Place on ungreased baking sheet. Bake for 6-8 mins or until cheese is melted.
SMOKY APRICOT TARTS
¾ cup apricot preserves
½ tsp pumpkin pie spice
2 tbsp brown sugar, divided
1 pkg (1.9oz) frozen miniature phyllo tart shells
½ cup shredded smoked mozzarella cheese
Preheat oven to 350*
In a small saucepan, combine the preserves, pumpkin pie spice and 1 tbsp of the brown sugar.
Cook and stir over med until sugar is dissolved. Spoon into tart shells; arrange on an ungreased
baking sheet. Sprinkle with cheese and remaining brown sugar. Bake 5-7 mins or until cheese is
melted. Serve warm.
Makes 15
CRAB WONTONS
1 pkg 8oz cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
3 tbsp diced celery
3 tbsp diced sweet red pepper
1 tbsp finely chopped onion
1 tbsp minced fresh garlic
1 clove garlic, minced
2 cans (6oz each) crabmeat, drained, flaked and cartilage removed
60-70 wonton wrappers
Oil for deep frying
Sweet and Sour Sauce
In sm bowl, combine first 7 ingreds. Stir in crab. Place 1 tsp crab mixture off-center on each
wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and
gently tuck under filling. Gently roll toward center to within 1” from opposite point. Moisten the
right point; fold over the left point, pressing ends together to seal. Moisten the overlapping
points. In an electric skillet, heat 1” of oil to 375*. Fry wontons in batches, 1-2 mins each side or
until golden brown. Drain on paper towels. Serve warm with Sweet and Sour sauce.
8
FRUIT DIP (FROM WEIGHT WATCHERS)
8oz pkg Weight Watchers reduced-fat cream cheese, at room temp
¼ cup marshmallow crème
3 tbsp sugar free strawberry preserves (or your favorite flavor)
Combine well and serve with fresh fruit.
NOTE: serving size is 2 tbsp…1 point per serving
SEAFOOD CHEESE DIP (CROCKPOT)
1 pkg (32oz) Velveeta cheese, cubed
2 cans (6oz each) lump crabmeat, drained
1 can (10oz) Rotel diced tomatoes and green chilies, undrained
1 cup frozen cooked salad shrimp, thawed
French bread baguettes, sliced and toasted (I do this in the oven, but watch closely its quick)
In a greased 3-qt slow cooker; combine the cheese, crab, tomatoes and shrimp. Cover and cook
on low for 1½-3 hrs, or until cheese is melted, stirring occasionally. Serve with baguettes.
HOLY GUACAMOLE
Ripe California avocados (black bumpy ones, not the light green smooth skinned ones)
Sour cream, NOT mayonnaise, add a little at a time, it doesn’t take much
Fresh lemon juice, about ½ teaspoon per avocado (or use fresh lime juice)
Finely chopped firm, ripe tomatoes (I like to use Roma tomatoes, less seeds and juice)
Finely chopped sweet onion, such as Vidalia (yellow onions are too strong)
Hot sauce, such as Tabasco, to taste
Salt and pepper to taste
Peel and remove the avocado seed. Place the avocado flesh into a bowl and mash well with a
potato masher. Add a small amount of sour cream to taste. Add lemon juice, tomatoes, onions,
salt and pepper and Hot sauce; mix well.
Note: Make this recipe your own by adding the ingredients, a little at a time, to suit your own
taste, sort of "stir and taste."
Serve with tortilla chips or strips, Fritos Scoops or anything else you choose.
To store the guacamole: Place one of the avocado seeds in the middle of the guacamole. Place
plastic wrap directly on top of the guacamole itself to keep it from turning brown. Store in
refrigerator until ready to use.
NOTE: An avocado is ripe when you press on it with your thumb and it gives just a little. They
will ripen within a couple of days after you bring them home if you just sit them somewhere in
your kitchen by themselves. To prepare, cut them in half lengthwise and the twist the halves to
separate. Take your knife and carefully hit the seed just hard enough for the knife to enter. Then
just lift out the seed with your knife. With a spoon, scoop out the avocado and place the flesh in a
bowl. Discard the skin. Then, simply follow the recipe directions. You really can't make a
mistake if you taste as you go.
9
SLOW COOKER MASHED POTATOES (I made these for Thanksgiving and it was so nice not
to be mashing at the last minute….and they were a big hit, everyone really liked them!!)
5 lbs red potatoes, cut into chunks
1 tbsp minced garlic, or to taste
3 cubes chicken bouillon
8oz container sour cream
8oz pkg cream cheese, softened
½ cup butter
Salt & pepper to taste
In a large pot of lightly salted boiling water, cook potatoes, garlic and bouillon until potatoes are
tender but firm, about 15 mins; drain, reserving water. In a bowl mash potatoes with sour cream
and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer potatoes to slow cooker, cover, and cook on low for 2-3 hours. Just before serving stir
in butter and season with salt and pepper to taste.
NOTE: I sprayed the slow cooker with cooking spray before adding the potatoes.
ROASTED BEET WEDGES
1 lb med fresh beets, peeled
4 tsp olive oil
½ tsp kosher salt
3 sprigs fresh rosemary
Preheat oven 400*
Cut each beet into 6 wedges; place in a large resealable plastic bag. Add oil and salt; seal bag and
shake to coat. Place a piece of heavy-duty foil in bottom of 15x10x1” pan. Arrange beets on foil
and top with rosemary. Fold foil around beet mixture and seal tightly. Bake, for 1¼ to1½ hours
or until beets are tender. Discard rosemary sprigs and serve.
Makes: 4 servings
CREAMED HASH BROWNS (Greg missed having cheese, but everyone else loved them)
30oz pkg frozen hash brown potatoes
2 cups half-and-half cream
¼ cup butter
¼ cup diced onion
Salt & Pepper to taste
Garlic salt to taste
Preheat oven to 350*
Spray a 9x12” baking dish with cooking spray.
Place the frozen hash brown potatoes, half-and-half, butter, onion, salt, pepper and onion salt
into a saucepan over med heat. Cook the mixture, stirring occasionally, until the frozen potatoes
are thawed and the ingreds are well mixed. Pour the potato mixture into the prepared baking pan.
Bake until the top is golden brown, about 1 hour.
10
EASY AND HEALTHY SWEET POTATO FRIES
Sweet potatoes, peel and slice into strips
Extra-virgin olive oil
Sea salt & Pepper
Chopped parsley & minced garlic, optional
Preheat oven to 500*
Toss potatoes with about 1 tablespoon olive oil per pound of potatoes. Sprinkle with sea salt and
pepper and toss well, also add parsley and garlic if using. Spread out on a baking sheet and bake
for about 20-30 mins, stirring every so often.
SKINNY MASHERS
1 head cauliflower (about 3 lbs) cut into 1½” florets
1¾ cup reduced sodium chicken broth
2 tbsp shredded parmesan cheese + additional for sprinkling on top after serving
In a 3-4 quart saucepan, add cauliflower and broth. Cover and heat to boiling over med-high
heat; boil 20 mins or until fork tender. Drain well. Mash cauliflower, stir in cheese. Serve with
additional cheese to sprinkle on top. Makes: about 4½ cups
ENGLISH PEA SALAD
4 slices bacon, fried crisp and drained on a paper towel-lined plate
10oz pkg frozen peas, thawed and drained
1 cup shredded cheddar
2 hard cooked eggs, peeled and chopped
3 tbsp mayonnaise
2 tsp freshly squeezed lemon juice
Salt & freshly ground black pepper to taste
In a med serving bowl, combine bacon, peas, cheese and eggs. Stir in mayo, lemon juice, salt and
pepper. Serve immediately or refrigerate until ready to serve.
HERB BUTTERED BABY CARROTS
½ cup butter, melted
1 garlic clove, minced
1 tsp dried parsley flakes
½ tsp dried basil
¼ tsp each dried oregano, marjoram, and thyme
¼ tsp dried rosemary, crushed
1 lb fresh baby carrots, trimmed
Preheat oven to 375*
In a large bowl, combine butter, garlic and herbs. Add carrots and stir until coated. Transfer to a
greased 1½ quart baking dish. Cover and bake for 50-60 mins or until tender, stirring once.
11
GRANDMA’S GREEN BEAN CASSEROLE
2 tbsp butter
2 tbsp flour
1 tsp salt
1 tsp sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5oz) cans French style green beans
2 cups shredded cheddar cheese
½ cup crumbled buttery round crackers
1 tbsp butter, melted
Preheat oven to 350*
Melt the 2 tbsp butter in a large skillet over med heat. Stir in flour until smooth, and cook for one
minute. Stir in the salt, sugar, onion and sour cream. Add beans and stir to coat.
Transfer mixture to a 2 ½ quart casserole. Spread cheese over top. In a small bowl, toss together
cracker crumbs and remaining butter; sprinkle over the top. Bake for 30 mins or until top is
golden and cheese is bubbly.
Servings: 10
RUBY TUESDAY’S CREAMY MASHED CAULIFLOWER
1 head cauliflower, cut into florets all about the same size
¾ cup water, divided
1 tbsp corn starch
⅓ cup heavy cream
1 tsp sugar
¾ tsp salt
¼ tsp white pepper
Pinch garlic powder
⅛ tsp onion powder
Steam cauliflower over boiling water for 15-20 mins, or until cauliflower is tender; drain and
toss in ice water to bring the cooking to a stop. When cauliflower is cool, put in a food processor
along with ½ cup water. Puree the cauliflower on high speed until smooth. But with some very
small pieces of cauliflower still remaining for a bit of texture. Pour into a med saucepan.
Dissolve the corn starch in the remaining ¼ cup water and add to the cauliflower. Add the cream,
salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan
over med heat and cook, stirring often, for 5-10 mins or until thick.
BASIL GARLIC GREEN BEANS
3 lbs fresh green beans, trimmed
5 tbsp reduced-fat butter, cubed
6 garlic cloves, minced
1 tbsp dried basil
Place beans in a large kettle and cover with water. Bring to boil; cover and cook for 8-10 mins or
until crisp-tender. Drain and keep warm. In the same pan, melt butter. Add garlic; cook and stir
until golden. Add basil and beans; toss to coat.
Yield: 12 servings
12
SLOW COOKED BROCCOLI
(everyone here seemed to really like this)
6 cups frozen chopped broccoli, partially thawed
1 can condensed Cream of Celery soup
1½ cups shredded sharp cheddar cheese, divided
¼ cup chopped onion
½ tsp worcestershire sauce
¼ tsp pepper
1 cup crushed butter-flavored crackers (about 25)
2 tbsp butter
In a lg bowl, combine the broccoli, soup, 1 cup of cheese, onion, worcestershire sauce and
pepper. Pour into a greased 3-qt slow cooker. Sprinkle crackers on top; dot with butter.
Cover and cook on high for 2½-3 hrs. Sprinkle with remaining cheese. Cook 10 mins longer or
until the cheese is melted.
BACON ALMOND BROCCOLI MEDLEY
1½ lbs fresh broccoli spears
¼ cup water
1 med sweet yellow pepper, cut into strips
¼ cup butter, cubed
¼ cup packed brown sugar
2 tsp balsamic vinegar
1 tsp worcestershire sauce
¼ cup bacon bits (we like to fry and crumble bacon)
¼ cup sliced almonds
Place broccoli in a 2-qt microwaveable dish; add water. Cover and microwave on high for 4-5
mins or until tender.
Meanwhile, in a small skillet, saute pepper in butter until tender. Stir in brown sugar, vinegar and
worcestershire sauce. Cook for 1 min or until sugar dissolves.
Drain broccoli. Transfer broccoli and pepper mixture to a serving bowl. Add bacon and almonds;
toss to coat. Serve with a slotted spoon.
Yield: 8 servings
CARAMEL GLAZED SWEET POTATOES
From: Plum Purdy
2 cup sweet potatoes, cooked, peeled and cut into 1” chunks
½ tsp salt
¼ cup caramel or butterscotch ice cream topping
¼ cup coconut, toasted
¼ cup pecans, chopped
Whipped topping, optional
Preheat oven to 350*
Place sweet potatoes in an ungreased 8” square dish. Season with salt; spoon topping over sweet
potatoes. Bake, uncovered, 25-35 mins or until tender, basting occasionally with sauce that
accumulates in pan. Mix together coconut and pecans. Place sweet potatoes on individual serving
dishes or into serving cups. Sprinkle with nut mixture. Spoon whipped topping on top. Enjoy!
13
GOLDEN HARVEST POTATO BAKE
5 lbs Yukon Gold potatoes, peeled and cubed
2 med sweet potatoes, peeled and cubed
5 large carrots, peeled and cut into 2” pieces
3 garlic cloves, minced
1 tsp dried tarragon
1 cup (4oz) shredded cheddar cheese, divided
½ cup milk
2 eggs
2 tbsp cider vinegar
1 tbsp butter
1 tsp salt
1 tsp dried parsley flakes
½ to 1 tsp pepper
Preheat oven to 325*
Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water and bring to a
boil. Reduce heat; cover and cook for 15-20 mins or until tender. Drain.
In a large bowl, mash veggies. Stir in ½ cup of the cheese, milk, eggs, vinegar, butter, salt,
parsley and pepper until blended. Transfer to a greased 13x9 baking dish; sprinkle with
remaining cheese. Bake, uncovered, for 25-30 mins or until done. Yield: 16 servings
HOLIDAY PEAS
2 pkgs (16oz each) frozen peas
2 tsp salt
1 cup finely crushed wheat crackers
2 tbsp grated parmesan cheese
2 tbsp butter, melted
Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover
and simmer for 5-6 mins or until tender. Meanwhile toss the crackers, parmesan and butter
together. Drain peas and place in serving bowl; top with crumb mixture. Yield: 12 servings
AMARETTO CARROTS
1½ lbs carrots, cut in 4” lengths
3 tbsp sweet butter
3 tbsp amaretto
¼ tsp ground ginger (or to taste)
⅓ cup sliced unbalanced almonds, toasted lightly
In a steamer, steam carrots 10 mins or until crisp-tender. Quarter the carrots lengthwise. In a
skillet, cook carrots in butter over moderate heat, stirring for 3 mins. Stir in amaretto and ginger.
Cook mixture, covered, over low heat for 3 mins. Stir in almonds; add salt and pepper to taste
and simmer, covered for 1 min. Servings: 6-8
14
CANDIED CORN MEDLEY
1 med potato, peeled and diced
4 med carrots, diced
5 bacon strips, chopped
1 med onion, chopped
1 tbsp olive oil
3 cups frozen corn, thawed
2 tbsp maple syrup
½ tsp salt
⅛ tsp pepper
Place potato in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and
cook for 8-10 mins or until tender, adding the carrots during the last 5 mins. Drain.
Meanwhile in a large skillet, cook bacon over med heat until crisp. Using a slotted spoon,
remove to paper towels; drain, reserving 1 tbsp drippings.
In the same pan, saute onion in oil and reserved drippings until tender. Stir in the corn, syrup,
salt, pepper and bacon. Drain potato mixture; add to skillet. Heat through. Yield: 8 servings
BURNED UP CARROTS
1 lb small carrots, peel and cut in 2” pieces on the diagonal
¼ cup olive oil
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 400*
In a large bowl toss carrots with oil; season with salt and pepper. Arrange carrots in single layer
in roasting pan. Roast for 20 mins, stir well and roast another 20-30 mins or until tender and
edges are dark and caramelized.
TWICE BAKED MASHED POTATOES
½ cup chopped onion
½ cup chopped green pepper
1 tbsp vegetable oil
4 cups mashed potatoes (prepared with milk & butter)
1 cup shredded cheddar cheese, divided
¼ cup crumbled cooked bacon
1 tsp salt
½ tsp pepper
Preheat oven to 350*
In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the
onion mixture, mashed potatoes, ½ cup of cheese, bacon, salt and pepper. Spoon into a greased 2
quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, for 20-25 mins or until
cheese is melted.
Servings: 6
15
GLAZED BABY BEETS
20 baby beets, scrubbed
2 cups apricot juice
2 tbsp honey
3 tbsp white balsamic vinegar
In large saute pan, add beets and juice. Cover, cook on med-high 10 mins. Add vinegar and
honey. Cook 10 mins more. Take off heat and keep covered 5 mins. Yield: 4-5 servings
GREEN BEAN CASSEROLE # 2
1 can Shoe-peg corn
1 can french cut green beans
1 can Cream of Celery soup
½ cup sour cream
½ cup chopped onion
½ cup grated cheese (we like cheddar)
1 stick butter, melted
1 roll of Ritz crackers, crushed
½ cup slivered almonds
Preheat oven to 350*
Mix 1st two ingreds. In another bowl mix, soup, sour cream, onion and cheese; then mix with
veggies. Grease a casserole dish and add mixture. Mix butter and crackers and sprinkle over top.
Sprinkle almonds over top and bake for 45 mins.
AWESOME SWEET POTATO CASSEROLE
1 (8oz) can crushed pineapple, drained
½ (14oz) bag flaked coconut, or a little more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
2 eggs
1 tsp vanilla
⅓ cup milk
½ cup butter, melted
Topping:
⅓ cup flour
1 cup firmly packed brown sugar
⅓ cup butter, melted
1 cup finely chopped pecans
Preheat oven to 350*
Grease a 9x13 baking dish.
Beat the pineapple, coconut, sweet potatoes, sugar, eggs, vanilla, milk and melted butter together
in a lg mixing bowl until smooth. Pour mixture into prepared pan; set aside. Mix the topping
ingreds; sprinkle over batter. Bake about 30 mins until top is bubbly and browned. Servings: 16
16
SCALLOPED APPLES
10 cups thinly sliced peeled Golden Delicious apples (about 8)
1 cup sugar
½ tsp cinnamon
½ tsp ground cloves
6 tbsp butter, divided
2 cups soft bread crumbs (about 4 bread slices)
Preheat oven to 325*
In a large bowl, combine the apples, sugar, cinnamon and cloves. Transfer to a greased 13x9
baking dish. Dot top with 2 tbsp of butter. Bake, uncovered, for 25 mins or until apples are crisptender. Meanwhile, in a small skillet, melt remaining butter. Add bread crumbs; cook and stir for
3-5 mins or until crispy and golden brown. Sprinkle over apples. Bake 10-15 mins longer or until
apples are tender. Serve warm.
Makes: 8 servings
SLOW COOKED SAUSAGE DRESSING
½ lb reduced-fat bulk pork sausage
2 celery ribs, chopped
1 large onion, chopped
7 cups seasoned stuffing cubes
1 can (14½ oz) reduced-sodium chicken broth
1 med tart apple, chopped
⅓ cup chopped pecans
2 tbsp reduced-fat butter, melted
1½ tsp rubbed sage
½ tsp pepper
In a large nonstick skillet, cook the sausage, celery and onion over med heat until meat is no
longer pink; drain. Transfer to a large bowl and stir in remaining ingreds. Transfer to a 5-quart
slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated
through and the apple is tender, stirring once.
Yield: 8 cups
PROSCIUTTO PASTA TOSS
1 pkg (16oz) linguine
½ cup frozen peas
2 tbsp minced garlic
1 tbsp Italian seasoning
1 tsp pepper
¼ cup olive oil
½ lb thinly sliced prosciutto or deli ham, chopped
¼ cup shredded parmesan cheese
Cook pasta as pkg, adding peas for last 3 mins of cooking time. Meanwhile, in a lg skillet, saute
garlic, Italian seasoning and pepper in oil for 1 min or until garlic is tender; stir in prosciutto.
Drain pasta; add to skillet and toss to coat. Sprinkle with cheese and serve. Yield: 6 servings
17
LICKETY SPLIT ALFREDO STYLE MAC ‘N CHEESE
3 cups uncooked elbow macaroni (12oz)
1 cup matchstick cut or shredded carrots
12oz bag Green Giant Valley Fresh Steamers Select frozen broccoli florets, thawed
2 containers (10oz each) refrigerated alfredo pasta sauce
¾ cup freshly shredded parmesan cheese, divided
¾ cup Progresso panko crispy bread crumbs
3 tbsp butter or margarine, melted
Preheat oven to 375*
Spray a 9x13 glass baking dish with cooking spray.’
In 5-quart dutch oven, heat 4 quarts water to boiling; add pasta, cook 4 mins. Stir in carrots, cook
2 mins longer or until tender; drain. Return pasta and carrots to pot. Stir in broccoli, alfredo
sauce and ½ cup of the cheese. Spoon into baking dish. In a small bowl, mix bread crumbs,
remaining cheese and butter; sprinkle evenly over casserole. Bake uncovered 25-30 mins or until
thoroughly heated and topping is golden.
Servings: 8
GARLIC PARMESAN CHICKEN AND NOODLES
6oz extra wide egg noodles
2-2¼ lb purchased roasted chicken
1 cup frozen peas
4 garlic cloves, minced or 2 tsp bottled minced garlic
1¾ cups whole milk or light cream
½ slice white or wheat bread
¾ cup shredded parmesan cheese, divided
2 tbsp butter, melted
Snipped fresh thyme (optional)
Preheat oven to 450*
In dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 mins or until tender;
drain.
Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan
combine chicken, peas, garlic, and milk; heat through. Cover and keep warm.
In blender or food processor, process bread into coarse crumbs. Transfer to a small bowl, add ¼
cup of the parmesan and 2 tbsp melted butter.
Stir noodles and remaining parmesan into the hot chicken mixture. Heat and stir until bubbly.
Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture.
Bake 5 mins or until top begins to brown. Top with thyme if desired. Makes: 4 servings
CROCKPOT ROAST
2-3 lbs boneless roast (depends on the size of your crock pot)
1 (1¼ oz) envelope Lipton's instant onion soup mix
1 (10½ oz) can Cream of Mushroom soup
Put roast in crockpot. Sprinkle envelope of soup on top. Pour mushroom soup on top of all. Cook
on low for about 8 hours. You may also add baby carrots and peeled potato chunks. Serves: 4
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PASTA WITH FIVE CHEESES
1 lb rigatoni, fusilli or small shell pasta
2 cup heavy cream
1 tsp basil, dried
1 cup canned crushed tomatoes in heavy puree
1 pkg Italian blend cheese (8oz), divided (mozzarella, cheddar, provolone & asiago mix)
¼ cup gorgonzola cheese, crumbled
Preheat oven to 375*
Spray a 9x13 casserole dish with cooking spray.
Boil pasta 2 min less than the pkg directs in plenty of well-salted water; set aside. Meanwhile, in
a large bowl, mix together the cream, tomatoes, basil 1½ cups of the cheese blend and the
gorgonzola. Add cooked pasta to the cream and cheese mixture; stir to combine. Pour into
casserole dish and top with remaining cheese. Bake 30 mins, or until top is browned slightly and
pasta is bubbling hot. Serve immediately.
Makes: 6-8 servings
HONEY MUSTARD GLAZED SALMON
10 Salmon fillets
⅔ cup packed brown sugar
2 tbsp Dijon mustard
2 tbsp honey
½ tsp salt
Place fillets, skin side down on a greased baking sheet. In a small bowl, combine the brown
sugar, mustard, honey and salt; spoon over salmon. Broil 3-4” from the heat for 8-12 mins or
until fish flakes easily with a fork.
Yield: 10 servings
MAPLE PRETZEL CHICKEN
4 boneless skinless chicken breast halves (about 5oz each)
1 egg
½ cup maple syrup
1½ cups crushed pretzels
¼ cup canola oil
Flatten chicken to ½” thickness. In a shallow bowl, whisk egg and syrup. Place pretzels in a
separate shallow bowl. Dip chicken in egg and then coat with pretzels. In a lg skillet, cook
chicken in oil over med heat for 5-6 mins per side or until juices run clear, and chicken is done.
SLOW COOKER MANLY STEW
1 can Cream of Mushroom soup (10.75oz)
1 can condensed Cheddar Cheese soup (10.75oz)
1 pkg dry beef with onion soup mix (1.25oz)
3 lbs stew meat
Hot cooked noodles or mashed potatoes to serve it over.
Pour the cream of mushroom soup, cheddar soup and dry onion soup mix into a slow cooker and
mix well. Add the beef, cover and cook on low for 8 hrs, or on high for 4-5 hrs. Servings: 12
19
CHICKEN CHRISTOPHER FROM MORTON’S OF CHICAGO
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before
you saute the chicken.
Alexander Bread Crumbs:
2 cups bread crumbs
5 tsp minced garlic
2 tsp minced shallots
2 tsp chopped parsley
Salt and white pepper, to taste
Chicken:
1½ lbs skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1-2 handfuls, as needed
2 eggs
3 tbsp butter (more if needed)
16oz pasta noodles of your choice, cooked as on pkg
Garlic Butter Sauce:
1½ cups (3 sticks) + 1 tbsp unsalted butter, softened
2 tbsp minced shallots
2 tbsp minced garlic
⅓ cup dry white wine
¾ cup heavy whipping cream
1 tsp fresh lemon juice
2 tbsp minced parsley
Salt and white pepper, to taste
To make bread crumb mixture: combine all ingreds and set aside.
To make the chicken: halve chicken breasts, making 2 roughly 3” square pieces. Pound each
piece ¼” thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in
another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the
egg, then in the bread crumbs. Set aside on wax paper or a wire rack.
To make garlic butter sauce: In a large saucepan set over med heat, melt 1 tbsp butter. Add
shallots and garlic and cook until soft. Add wine. Increase heat to med-high, bring wine to a boil
and allow it to cook until only about 2 tbsp of liquid remain in the pan.
Melt 2 tbsp butter in a large saute pan set over med-high heat. Heat until butter foams. When
foam subsides, lay 2-3 chicken pieces flat in the pan and cook until browned on both sides (about
3 mins on each side, the chicken will cook quickly because it's so thin). Set aside cooked chicken
while you brown the other pieces. Add remaining tbsp butter, and more if needed. Add cream,
lower heat to med, and cook until liquid steams. Cook, stirring, for about 3 mins. Do not let
liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed
with the recipe. When you're ready, reheat it and stir in the butter). Reduce heat to low, and add
the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce
and keep it smooth, making sure mixture is well-blended before adding more butter. When butter
has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
Serves 4
The recipe makes about 2½ cups. Leftovers can be reheated, but the butter will have to be rewhisked, and the texture is never as creamy as when the sauce is first made. Set 2 pieces of
20
chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce
over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
BAKED ROUND STEAK
(Easy and really good!)
Round steak
1 can (any flavor) cream soup (I use Cream of Mushroom)
1 empty soup can full of water
1 tbsp worcestershire sauce
4 large potatoes, cut in chunks
4 large carrots, cut in chunks (I use whole baby carrots)
Preheat oven to 350*
Cut steak into serving size pieces, salt and pepper. Brown steak in hot grease (I used olive oil).
Place steak in casserole dish (I use a 9x13). Top with carrots and potatoes. Mix remaining
ingreds and pour over top. Bake for 2½ hours.
TUNA NOODLE CASSEROLE FROM SCRATCH
½ cup butter, divided
1 (8oz) pkg uncooked medium egg noodles
½ med onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8oz button mushrooms, sliced
¼ cup flour
2 cups milk
Salt & Pepper to taste
2 (6oz each) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tbsp bread crumbs
2 tbsp butter, melted
1 cup shredded cheddar cheese
Preheat oven to 375*
Butter a med baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add noodles, cook for 8-10 mins, until al dente,
and drain. Melt 1 tbsp butter in a skillet over med-low heat. Stir in the onion, celery and garlic;
cook 5 mins, until tender. Increase heat to med-high, and mix in mushrooms. Continue to cook
and stir 5 mins, or until most of the liquid has evaporated.
Melt 4 tbsp butter in a med saucepan and whisk in flour until smooth. Gradually whisk in milk
and continue cooking 5 mins, until sauce is smooth and slightly thickened. Season with salt and
pepper. Stir in tuna, peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
Melt remaining 2 tbsp butter in a small bowl, mix with bread crumbs and sprinkle over the
casserole. Top with cheese. Bake 25 mins or until bubbly and lightly browned.
21
MOIST AND TENDER TURKEY BREAST (CROCKPOT)
1 bone-in turkey breast (6-7 lbs)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 tbsp brown sugar
½ tsp coarsely ground pepper
¼ tsp salt
Place turkey breast in a 6-quart crockpot. Place the rosemary and garlic around turkey. Combine
the brown sugar, salt and pepper; sprinkle over turkey. Cover and cook on low for 4-6 hours or
until turkey is tender. Yield: 12 servings
BEEF CHEDDAR AND POTATO PIE
2 lbs ground beef
2 carrots, cut into ¼” cubes
1 large onion, cut into ¼” cubes
2 stalks celery, cut into ¼” cubes
1 large clove garlic, finely chopped
1 large baking potato, peeled and cut into ¼” cubes
½ cup dark beer
8oz sharp cheddar cheese, shredded
2 tsp salt
½ tsp pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tbsp water
Preheat oven to 375*
In a skillet, combine beef, carrots, onion, celery, garlic and potatoes; cook, breaking up the meat,
over med-high heat until the beef is browned and some liquid has evaporated, about 15 mins.
Lower the heat to med, add the beer and cook 10 mins. Add the cheese, salt and pepper. Let cool.
On a floured surface, roll 1 puff pastry sheet into a 12” round. Place in a 10” oven proof skillet or
deep dish pie pan. Roll the remaining pastry sheet into an 11” round. Using a slotted spoon,
transfer the meat mixture to the skillet or pie pan. Lightly brush the edges of the crust with some
egg-wash. Place the second crust over the top, pressing the edges to seal, then trim edges to a ½”
edge. Place the pie on a baking sheet. Brush the top with more of the egg-wash and cut an “X”
into the pastry in the center. Sprinkle with more salt and pepper to taste. Bake for 45 mins,
tenting with foil if the crust darkens too quickly. Transfer to a rack and cool for 15 mins. Serve.
2 STEP INSIDE OUT CHICKEN POT PIE
4 skinless boneless chicken breast halves (about 1 lb), cut into 1” pieces
1 can Cream of Chicken soup (regular or 98% fat free)
16oz bag frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Cook the chicken in a 10” skillet over med-high heat until well browned, stirring often. Stir in
the soup and veggies. Reduce heat to low; cover and cook until the chicken is cooked through.
Serve the chicken and sauce over the biscuits.
22
PASTITSIO
1 pkg (7oz) uncooked, elbow macaroni
1 lb ground beef or lamb
1 med onion, chopped
1 garlic clove, minced
8oz can tomato sauce
1 tsp salt, divided
¼ tsp dried oregano
⅛ tsp pepper
¼ tsp ground cinnamon
½ cup grated parmesan cheese, divided
3 tbsp butter
3 tbsp flour
1½ cups 2% milk
1 egg, beaten
Preheat oven to 350*
Cook pasta as on pkg. Meanwhile, in lg skillet, cook the beef, onion and garlic over med heat
until meat is no longer pink; drain. Stir in the tomato sauce, ½ tsp of salt, oregano, pepper and
cinnamon; heat through. Drain pasta; place half the pasta in a greased 9” square baking pan.
Sprinkle with ¼ cup parmesan. Layer with meat mixture and the remaining pasta. Set aside.
In a sm saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk.
Bring to a boil; cook and stir for 2 mins or until thickened. Remove from the heat. Stir a small
amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir for 2 mins. Remove from the heat; stir in the remaining cheese. Pour sauce
over pasta. Bake for 30-35 mins or until golden brown. Let stand 10 mins and serve. Serves: 4
ALMOST LASAGNA
1 lb elbow macaroni, cooked (or any similarly shaped pasta like small shells)
1 lb ground turkey (or beef, chicken, sausage or tofu crumbles)
1 jar pasta sauce (26oz)
Bowlful of freshly grated parmesan cheese, divided
2 eggs
1 lb ricotta cheese
2 cups shredded mozzarella cheese, divided
2 cups veggies (diced zucchini, matchstick carrots, etc)
Salt & Pepper
Preheat oven to 350*
Brown meat and drain well if needed. While meat is cooking, stir together eggs, ricotta and some
of the grated parmesan; season with salt and pepper.
Mix cooked meat, pasta, sauce and veggies. Add ricotta mixture and blend well.
Coat a 9x13 pan with cooking spray or olive oil. Spread half of the pasta mixture evenly over
bottom of pan. Top with a cup of mozzarella and a healthy sprinkle of grated parmesan. Add rest
of pasta mixture and top with rest of mozzarella and another sprinkle of grated parmesan; cover
with foil and bake for 20 mins. Uncover, and bake for another 10-20 mins or until cheese on top
is lightly browned and bubbly.
Makes: 6 servings
23
TAYLOR’S ITALIAN CHICKEN
4 chicken breasts
⅛ cup parsley, chopped
1 tomato, diced
3 garlic cloves, chopped
1 lemon
1 cup mozzarella cheese
3 strips bacon, cut in ½” squares
Preheat oven to 375*
Place chicken, skin side down in a 9x13 pan. Top chicken with bacon, tomato and parsley; then
top with garlic. Cut lemon in half and squeeze lemon over chicken. Sprinkle with cheese, cover
pan with foil; bake 45 mins. Uncover and bake another 12 mins or until cheese is golden brown.
CHEDDAR TURKEY CASSEROLE # 2
4 cups uncooked spiral pasta
1 garlic clove, minced
3 tbsp butter
3 tbsp flour
1 tsp salt
¼ tsp prepared mustard
¼ tsp dried thyme
¼ tsp pepper
2 cups 2% milk
1½ cups (6oz) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
½ cup slivered almonds
Preheat oven to 350*
Cook pasta as on pkg. meanwhile, in lg saucepan, saute garlic in butter until tender. Stir in the
flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 1
min or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a
lg bowl. Toss with turkey, veggies and cheese sauce. Transfer to a greased 13x9 dish. Sprinkle
with almonds. Bake, uncovered, for 35-40 mins or until heated through. Yield: 6 servings
SALMON WITH DILL
1 lb salmon fillets or steaks, rinsed
¼ tsp salt
½ tsp ground black pepper
1 tsp onion powder
1 tsp dried dill weed
2 tbsp butter
Preheat oven to 400*
Arrange salmon in 9x13 baking dish. Sprinkle with salt, pepper, onion powder and dill. Place
pieces of butter evenly over fish. Bake 20-25 mins, or till flakes easily with fork. Serves: 4
24
MEATBALL SANDWICH CASSEROLE
18-24 slices (¼”) baguette french bread
¼ cup olive or vegetable oil
1 bag (16oz) frozen cooked Italian style or original flavor meatballs (32 meatballs), thawed
1 bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1½ cups tomato pasta sauce
1 cup shredded mozzarella cheese (4oz)
Preheat oven to 350*
Brush 1 side of each bread slice with oil. Line bottom and side of ungreased 9½” glass deep-dish
pie plate with bread, oil sides up and slightly overlapping. Bake 5-10 mins or until edges are
light golden brown. Meanwhile, in a large bowl, gently mix meatballs, vegetables and sauce.
Spoon mixture into crust. Bake, uncovered, 25-30 mins or until hot in center. Sprinkle with
cheese, bake 5-10 mins longer or until cheese is melted.
Servings: 6
SIMMERED SMOKED SAUSAGE AND POTATOES
1 pkg Hillshire Farm smoked sausage
¼ cup butter or margarine
1 onion, chopped
4 garlic cloves, minced
1 bottle (12oz) regular or non-alcoholic beer
2 lbs red potatoes, cut into 1” cubes (about 6 cups)
3 green onions, thinly sliced
1 tsp salt
½ tsp ground black pepper
2 tbsp chopped parsley
Cut sausage into ½” slices. Melt butter in a 4-5 quart pan over med-high heat. Add sausage,
onion and garlic; cook 3-4 mins, stirring frequently until onion is soft and sausage is lightly
browned. Add beer and potatoes; bring to a boil. Reduce heat to med, cover and cook 15-20 mins
or until potatoes are tender. Stir in green onions, salt and pepper. Increase heat to med-high and
cook uncovered for 4 mins or until liquid thickens slightly. Sprinkle with parsley and serve.
BLT LINGUINE
10 slices smoked bacon, cut in 1” pieces
1 bunch scallions, white and green chopped
1 pint cherry tomatoes, halved
12oz pkg fresh linguine
4oz pkg cream cheese, cut in small chunks
Salt & Pepper to taste
Bring lg saucepan of salted water to a boil. Meanwhile in lg skillet over med heat, fry bacon until
crisp; add scallions and tomatoes and saute for 2 mins. Use a slotted spoon and transfer mixture
to a bowl; draining any excess fat. Cook pasta as on pkg. Reserve ¼ cup cooking water; drain
pasta and return to pan. Add cream cheese and ½ of the reserved water. Toss until cheese is
melted and sauce forms. Add ¾ of the bacon mixture; toss (if too thick add more of the reserved
water). Season with salt and pepper; serve with the remaining bacon mixture sprinkled on top.
25
TROUT AMANDINE
4 (4oz each) fresh or frozen skinless trout, cod, tilapia, or halibut fillets (½-1” thick)
¼ cup buttermilk
½ cup panko bread crumbs (or very fine dry bread crumbs)
2 tbsp snipped fresh parsley or 2 tsp dried parsley flakes
½ tsp mustard
¼ tsp salt
⅛ tsp black pepper
¼ cup sliced almonds, coarsely chopped
1 tbsp melted butter
Preheat oven to 450*
Thaw fish if frozen. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper
towels. Measure thickness of fish (will need this for baking time).
Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry
mustard, salt and pepper. Dip fish into buttermilk, then coat with crumb mixture. Place coated
fish in prepared pan. Sprinkle fish with almonds. Drizzle with butter. Bake 4-6 mins per ½”
thickness of fish or until fish flakes easily when tested with a fork.
Makes: 4 servings
CHICKEN PARMESAN BUNDLES
4oz cream cheese, softened
1 pkg frozen chopped spinach
1¼ cups shredded mozzarella cheese
6 tbsp grated parmesan cheese
6 small boneless skinless chicken breast halves
1 egg
10 Ritz crackers (or reduced fat crackers)
1½ cups spaghetti sauce
Preheat oven to 375*
Mix cream cheese, spinach, 1 cup of the mozzarella and 3 tbsp parmesan until well blended;
spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly.
Secure with wooden toothpicks, if desired.
Beat egg in shallow dish. Mix remaining parmesan and cracker crumbs in separate shallow dish.
Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9 baking dish
sprayed with cooking spray. Bake 30 min or until chicken is done. Remove and discard
toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.
NOTE: you can refrigerate the chicken bundles for up to 4 hours before baking. Then place in
dish as directed, bake at 375*, uncovered for 35 mins or until chicken is done.
SLOW COOKER HAM
2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham
Spread about 1½ cups of the brown sugar on the bottom of the slow cooker. Place the ham flat
side down into the slow cooker, you might have to trim it a little to make it fit. Use your hands to
rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours.
26
RAVIOLI SKILLET
1 lb ground beef
¾ cup chopped green pepper
1oz prosciutto or deli ham, chopped
3 cups Hunt’s Spaghetti Sauce Traditional
¾ cup water
1 package (25oz) frozen cheese ravioli
1 cup (4oz) shredded part-skim mozzarella cheese
In a large skillet, cook the beef, green pepper and prosciutto over med heat until meat is no
longer pink; drain. Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat;
cover and simmer for 7-9 mins or until ravioli is tender, stirring once. Sprinkle with cheese.
Simmer, uncovered, 1-2 mins longer or until cheese is melted.
Yield: 4 servings
TEX-MEX CHICKEN AND RICE (CROCKPOT)
1 lb boneless skinless chicken thighs, cut into ¾” pieces
1½ cups uncooked converted white rice
1 cup Thick n’ Chunky salsa
1¾ cups chicken broth (from a 32oz carton)
1 can (4.5oz) chopped green chilies
1 (8oz) container sour cream
1 cup shredded colby-monterey jack cheese blend
Spray 3-4 quart crockpot with cooking spray. In slow cooker, mix chicken, rice, salsa, broth and
chilies. Cover, cook on low heat for 6-7 hrs. About 5 mins before serving turn off heat on low
cooker. Stir in sour cream and ½ cup of the cheese, sprinkle the remaining cheese over the top.
Cover, let stand 5 mins or until cheese melts. Serve with additional salsa, if desired. Servings: 5
CHICKEN BROCCOLI ALFREDO
Fettuccine or other pasta, cooked as on pkg, adding broccoli for last 3 mins of cooking time
1-2 cups fresh chopped broccoli, cooked and hot
½ cup butter (1 stick)
½ tsp (1 clove) minced garlic
2 cups heavy cream
⅛ tsp garlic powder
⅛ tsp ground black pepper
¼ cup freshly grated parmesan cheese
2-3 cooked chicken breasts, diced
Drain broccoli and pasta; set aside.
Meanwhile, melt butter in med saucepan over med heat. Add garlic to the butter. Add cream,
garlic powder and pepper. Simmer, uncovered, for 10-12 mins or until thick, stirring frequently.
Trust me, it will thicken. When sauce has reached desired consistency, stir in parmesan. Add
chicken to sauce and heat through. Serve over hot, cooked pasta and broccoli. Makes: 4 servings
NOTE: I usually use leftover chicken, but rotisserie chicken from the deli works too.
27
FANTASTIC TACO CASSEROLE
1 lb lean ground beef
½ cup chopped onion
1 (1¼ oz) package taco seasoning mix
1 (15oz) can refried beans
2 cups shredded monterey jack cheese, divided (or any mixture of cheddar, jack, or colby)
1 cup salsa (we prefer mild, but go for it if you prefer more of a kick)
2 green onions, chopped
1 (2⅓ oz) can sliced black olives, drained
1 tomato, chopped
2 cups corn chips, coarsely crushed or chopped
Preheat oven to 375*
In a skillet, over med heat, brown beef and onion (don’t overcook); drain. Add taco seasoning
and cook according to pkg, adding proper amount of water. Place crushed chips on bottom of
8x8” baking dish. Place refried beans in a saucepan over med-low heat, stirring until hot. Add 1
cup cheese and salsa. Stir until well combined and heated through. Pour hot bean mixture over
corn chips in baking dish. Add the hot beef mixture over beans. Sprinkle with remaining cheese.
Sprinkle with green onions and olives. Bake about 10 mins or until cheese is melted. Remove
from oven and sprinkle with tomato. Serve.
Yield: 6 servings
CHEESEBURGER MEATLOAF
2 lbs ground beef
¾ cup fresh bread crumbs
½ cup minced onion
2 eggs, beaten
1½ tsp salt
1½ tsp ground black pepper
3 cups shredded cheddar cheese
Preheat oven to 350*
In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out
meat mixture into a 14x18” rectangle on a piece of wax paper. Spread cheese over meat, leaving
a 3/4” border around the edges. Roll up jelly roll fashion to enclose the filling and form a
pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 15x10 baking pan.
Bake for 1 hour, or until internal temp reaches 160*.
NOTE: we also like to add grilled onions and mushrooms to the cheese filling.
EASY BAKED ROUND STEAK
3 lbs round steak, sliced into strips
2 cans Cream of Mushroom soup
¾ cup sherry wine
1 pkg dry onion soup mix
8oz can sliced mushrooms and liquid
Preheat oven to 325*
Mix all ingreds in lg casserole, bake for 4 hours. Serve over noodles or rice.
28
FRESH PASTA WITH PESTO AND GREEN BEANS
1½ cups firmly packed fresh basil leaves
½ cup pine nuts, toasted lightly in a pan over med heat until golden brown
2 cloves garlic, chopped
½ cup good quality extra-virgin olive oil
3 tbsp grated parmesan cheese
3 tbsp grated asiago cheese
Salt
12oz green beans, ends trimmed
2 (8oz each) pkgs of fresh fettuccini (found in the refrigerated section of the supermarket)
Combine basil, nuts and garlic in the bowl of a food processor fitted with steel blade or in a
blender. Pulse until well chopped. While the machine is running, slowly add the oil, stopping to
scrape the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large
bowl and stir in the grated cheeses. Season with salt and set aside.
Bring a large pot of salted water to a boil. Add beans and cook for 5-7 mins, or until crisp tender.
Add the pasta and boil for 2-3 mins more, or until pasta is cooked through; drain, reserving 1cup
of the cooking liquid.
Add a couple of tablespoons of the cooking water to the pesto to thin a bit. Add the pasta and
beans to the pesto and toss to coat. If necessary, add some of the reserved cooking water so that
the sauce easily coats the pasta. Top with additional grated cheeses and serve. Servings: 4-6
SBARRO CHICKEN FRANCESE WITH LEMON BUTTER
5 eggs
3oz Romano cheese, grated
1 teaspoon parsley flakes
1 cup flour
1⅓ cups vegetable oil
1oz olive oil
5 (5oz) boneless, skinless chicken breasts, pounded ¼” thick
1 cup chicken stock
8oz butter, softened
Juice from 2 lemons
Salt and white pepper
Lemon slices, for garnish
Chopped parsley, for garnish
1.) Beat the eggs and add the cheese and parsley flakes. Put the flour in a shallow bowl. Dip the
chicken in the flour, then the egg mixture, then the flour again.
2.) Heat the vegetable oil and the olive oil in a skillet and fry the chicken until golden on both
sides, turning once. Drain on paper towels and keep warm. Discard the oil and add the chicken
stock to the skillet. Bring to a boil and reduce by half, making sure to scrape up any browned bits
left from the chicken. Add the lemon juice, then the butter, whisking constantly, until it is
melted. Season with salt and white pepper.
3.) Plate the chicken and pour the sauce over. Garnish with parsley and lemon slices.
29
SLOW COOKED LASAGNA
1 lb lean ground beef
1 jar (26-28oz) tomato pasta sauce
1 can (8oz) no-salt-added tomato sauce
8 no-boil lasagna noodles (from a 9oz pkg)
1 jar (16oz) alfredo pasta sauce, divided
3 cups shredded mozzarella cheese (12oz), divided
¼ cup grated parmesan cheese
In 10” skillet, cook beef over med-high heat 5-7 mins, stirring frequently, until thoroughly
cooked; drain. Spray a 4-5 quart slow cooker with cooking spray. Spread ¾ cup of the tomato
pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and the tomato sauce
into cooked beef.
Layer 3 noodles over sauce in slow cooker, breaking noodles if needed. Spread evenly with ⅓ of
the alfredo sauce. Sprinkle with 1 cup of the mozzarella. Spread evenly with ⅓ of the beef
mixture. Repeat layers twice, using 2 noodles in the last layer. Sprinkle parmesan over top.
Cover, cook on low for 3½-4½ hrs. Cut into wedges to serve. Servings: 8
INCREDIBLY CHEESY TURKEY MEATLOAF
(everyone here really liked this!)
2 lbs ground turkey
1 cup milk
1 cup Italian seasoned breadcrumbs
2 eggs
1 tsp salt
¼ tsp pepper
¾ lb colby cheese, cut into ½” cubes
½ cup ketchup (optional, but we love it!)
Preheat oven to 400*
In a bowl mix turkey, milk, bread crumbs, and eggs by hand: season with salt and pepper. Fold
the cheese into the mixture. Transfer to a loaf pan and top with ketchup. Bake 1 hour, to an
internal temp of 180*.
Servings: 8
SKILLET CHICKEN & RICE
1 lb skinless boneless chicken breasts, cut into cubes
1¾ cups chicken stock
½ tsp dried basil leaves, crushed
½ tsp garlic powder
¾ cup uncooked regular long-grain white rice
16oz pkg frozen vegetable combination (broccoli, cauliflower, carrots)
Cook chicken in a 10” nonstick skillet over med-high heat until its well browned, stirring often.
Remove chicken from skillet. Stir stock, basil and garlic powder into skillet and heat to a boil.
Stir in rice. Reduce the heat to low. Cover and cook for 5 mins. Stir in veggies. Return the
chicken to skillet. Cover, cook 15 mins or until cooked through and rice is tender. Serves: 4
30
TURKEY MEATLOAF BURGERS
4 tbsp butter
1 small McIntosh apple, peeled and finely chopped
1 small onion, finely chopped
1 small rib celery, finely chopped
Salt & pepper
⅓ cup plain breadcrumbs
1 lb ground dark meat turkey
1 large egg
¼ cup chopped flat leaf parsley
2 tbsp Dijon mustard
2 tsp poultry seasoning
Extra virgin olive oil for drizzling
Sliced sharp white cheddar cheese for topping
⅓ cup whole berry cranberry sauce
3 tbsp sour cream
2 tbsp chopped chives
4 large sandwich size sourdough English muffins, split and toasted
4 thin slices red onion
4 leaves red-leaf or red romaine lettuce
Heat a large skillet over med heat. Add the butter to melt, then add apples, chopped onion, and
celery, season with salt and pepper. Cover and cook until softened 3-4 mins. Stir in the
breadcrumbs, then transfer to a bowl to cool (leave empty skillet, but off heat). To the bowl, add
turkey, egg, parsley, mustard and poultry seasoning; season with salt and pepper. Form into four
4” patties. Wipe out skillet and drizzle liberally with oil, warm over med-high heat. Add patties
and cook turning once, until cooked through, 8-10 mins. Top with cheddar during last minute.
Meanwhile in small bowl, mix cranberry sauce, sour cream and chives. Serve patties on the
English muffins, with a slice of onion, some lettuce and the cranberry sauce. Makes: 4
VIDALIA ONION SOUP
4-5 large Vidalia sweet onions, chopped
3 tbsp butter
¼ tsp pepper
1 tbsp flour
4 cups beef broth
1½ cups water
1 bay leaf
8 slices french bread, toasted
½ cup shredded swiss cheese
In a soup kettle or dutch oven, saute the onions in butter until lightly browned. Sprinkle with
pepper and flour. Cook and stir for 1 min. add the broth, water and bay leaf; simmer for 30-40
mins, stirring occasionally. Preheat oven to 400*. Discard bay leaf. Ladle into ovenproof soup
bowls; top with bread slice and cheese. Bake for 10 mins or until cheese is golden brown.
Yield: 8 servings
31
CHUNKY POTATO SOUP
4 med potatoes, peeled and cubed
¾ cup chopped onion
1 small carrot, chopped
¼ cup chopped celery
1½ cups chicken broth
3 tbsp butter, cubed
3 tbsp flour
2½ cups milk
1 tbsp minced fresh parsley
¾ tsp salt and ½ tsp pepper
1 cup shredded swiss cheese
In a lg saucepan, add potatoes, onion, carrot, celery and broth. Bring to boil; reduce heat. Cover,
simmer 12-15 mins or until veggies are tender; lightly mash. Meanwhile in small pan, melt
butter, stir in flour until smooth. Gradually add milk. Bring to boil. Cook for 2 mins or until
thickened. Stir into potato mixture. Cook until thick and bubbly. Add parsley, salt and pepper.
Remove from the heat; stir in cheese until melted.
Servings: 7
CREAMY CAULIFLOWER SOUP
16oz pkg frozen cauliflower
1 cup frozen sliced carrots
3 tbsp dried minced onion
1 tbsp chicken bouillon granules
2¼ cups water, divided
2 cups 2% milk
1 can condensed Cream of Potato soup, undiluted
½ tsp garlic powder
⅛ tsp ground nutmeg
4 tsp cornstarch
1 cup shredded cheddar cheese
In a lg saucepan, combine the veggies, onion, bouillon and 2 cups of the water. Bring to a boil.
Reduce heat; cover and simmer for 4-6 mins or until veggies are tender. stir in milk, soup, garlic
powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into
soup. Bring to a boil; cook and stir for 2 mins or until slightly thickened. Stir in cheese until
melted and serve.
Yield: 5 servings
SAVORY APPLE CHICKEN SAUSAGE
1 large tart apple, peeled and diced
2 tsp poultry seasoning
1 tsp salt
¼ tsp pepper
1 lb ground chicken
In a large bowl, combine apple, poultry seasoning, salt and pepper. Crumble chicken over
mixture and mix well. Shape into eight 3” patties. In a large skillet coated well with cooking
32
spray, cook patties over med heat for 5-6 mins on each side or until a meat thermometer reads
165* and juices run clear.
Makes: 8 patties
TASTY MAPLE TRAIL MIX
¾ cup maple syrup
½ tsp vanilla extract
½ tsp ground cinnamon
1 cup rolled oats
1 cup pecan halves
2 cups whole almonds
½ cup raisins
½ cup dried cranberries
½ cup sunflower seeds (seeds only, no shells)
1 cup chocolate covered peanuts (we use M&M’s)
Preheat oven to 375*
Lightly grease a baking sheet.
Stir the syrup, vanilla and cinnamon together in a small saucepan over med heat until it begins to
simmer. Meanwhile, combine the oats, pecans, almonds, raisins, cranberries, sunflower seeds in
a large mixing bowl. Pour the hot maple syrup over top and stir until evenly coated. Spread onto
baking sheet. Bake for 15 mins. Remove from oven and scrape onto a cold baking sheet, cool to
room temp. break into clumps and stir in the chocolate covered peanuts when cool. Servings: 20
CHOCOLATE CHERRY CHEESECAKE BARS
1 cup flour
½ cup packed brown sugar
⅓ cup cold butter, cubed
½ cup finely chopped walnuts
1 (8oz) pkg cream cheese, softened
½ cup sugar
⅓ cup baking cocoa
1 egg, lightly beaten
¼ cup 2% milk
½ tsp vanilla
½ cup chopped maraschino cherries
Additional maraschino cherries, halved to top the bars
Preheat oven to 350*
Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs
form. Stir in nuts. Set aside ¾ cup for topping. Press remaining crumb mixture onto the bottom
of an ungreased 8” square baking dish. Bake for 10 mins or until set.
Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg,
milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over
crust; sprinkle with the reserved crumb mixture. Bake for 20-25 mins or until center is almost
set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars; top each with a
cherry half. Store in fridge.
33
CARAMEL PECAN DELIGHT
16oz pkg pecan cookies, crushed
½ cup butter or margarine, melted
2 pkgs (8oz each) cream cheese, softened
12oz jar caramel ice cream topping, divided
1½ cups milk
1 (5.1oz) pkg instant vanilla pudding mix
¾ cup chopped pecans
Preheat oven to 375*
In a bowl, combine cookie crumbs and butter. Press into a greased 13x9 baking dish. Bake for 10
mins. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and ½ cup caramel topping until smooth. In another
bowl , whisk milk and pudding mix for 2 mins; fold into the cream cheese mixture. Spread over
the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into
squares; drizzle with remaining caramel topping.
GOOEY CARAMEL APPLE CAKE
1 cup light brown sugar, firmly packed
½ cup vegetable oil
2 tsp ground cinnamon
1 tbsp vanilla
2 large eggs
2 cups flour
1 tbsp baking powder
½ tsp salt
2 med tart apples, peeled, cored and coarsely chopped
Whipped topping for garnish, if desired
Caramel Topping:
½ cup light brown sugar, packed
¼ cup butter
¼ cup heavy cream
1 tsp vanilla
Preheat oven to 350*
In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon and vanilla. Add eggs
one at a time, beating well after each one. Mix in the flour, baking powder and salt, stirring just
until blended. Stir in apples. Pour batter into a greased 9” square pan. Bake until cake springs
back when touched lightly in the center, about 30-40 mins. With a fork pierce cake all over. Pour
hot caramel topping over cake. Serve warm or at room temp with a dollop of whipped topping if
desired.
To make Caramel Topping: combine sugar, butter and cream in a heavy saucepan over med heat;
bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 mins. Remove from
heat and stir in vanilla. Pour over hot cake.
34
DRUNK MONKEY MUFFINS
1¾ cup flour
1 tsp baking soda
¼ tsp salt
4 ripe bananas
⅓ cup softened unsalted butter
¾ cup sugar
1 egg
1 tsp vanilla
¼ cup whiskey (such as Jack Daniels)
½ cup unsweetened flaked coconut
1 cup mini chocolate chips
Preheat oven to 350*
Grease 12 muffin cups, or line with paper muffin liners.
Whisk the flour, baking soda and salt together in a bowl; set aside.
Beat the bananas, butter and sugar with an electric mixer in a large bowl until smooth. Beat in
the egg, vanilla and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut
and chips, mixing just enough to evenly combine. Pour into muffin cups. Bake about 25 mins or
until toothpick inserted in center comes out clean. Cool in pans for 10 mins before removing to
cool completely on a wire rack.
Makes: 12
PEACH MACAROON COBBLER
2 cans (29oz each) peach slices, drained
1 tbsp cornstarch
2 tbsp lemon juice
2 tbsp butter, cut into small pieces
½ cup flour
½ cup sugar
½ tsp baking powder
¼ tsp salt
1 egg, slightly beaten
2 tbsp butter, melted
½ tsp vanilla
¾ cup flaked coconut
1 cup whipping cream
2 tbsp powdered sugar
Preheat oven to 375*
In a large bowl combined peaches, cornstarch and lemon juice; toss well. Pour into a 2-quart
square baking dish. Dot with the 2 tbsp cut-up butter. Bake for 20 mins or until bubbly.
Meanwhile in a med bowl combine flour, sugar, baking powder and salt. Add egg, melted butter
and vanilla; stir well. Fold in ¼ cup of the coconut; dollop over the top. Sprinkle with remaining
coconut. Bake for 35 mins; cover with foil after 20 mins to prevent over browning. Cool 30
mins. In a chilled bowl combine cream and powdered sugar; beat on med-high speed until soft
peaks form. Serve warm cobbler and whipped cream.
Makes: 8 servings
35
CARAMEL FUDGE TURTLE COOKIES
1 (1 lb 1.5oz) pouch Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1 egg
2 tbsp flour
12 caramels, unwrapped
1 tbsp milk
1 cup Hershey’s hot fudge topping
36 pecan halves
Preheat oven to 375*
Mix cookie dough as on pkg, stirring flour in bowl. Roll dough into 1” balls; place about 2” apart
on ungreased cookie sheets. Bake for 11-12 mins. Cool 1 min; place cookies on cooling rack.
Microwave caramels and milk, uncovered on high 1 min to 1 min and 30 seconds, stirring once,
until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat
top half, spread if necessary. If caramel thickens, add up to 1 tsp additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let
stand about 15 mins until toppings are set. Store between layers of waxed paper in tightly
covered container at room temp.
ALMOND COOKIE BITES
1 cup packed brown sugar
⅓ cup butter
1 egg
½ tsp almond extract
½ tsp vanilla
1 cup flour
½ tsp baking powder
⅛ tsp baking soda
½ cup chopped almonds, divided
Almond glaze:
¾ cup powdered sugar
¼ tsp almond extract
2-3 teaspoons milk
Preheat oven to 325*
Line thirty-six 1¾” muffin cups with paper baking cups; set aside.
In a small saucepan, melt and stir brown sugar and butter over med heat until smooth. Remove
from heat; cool slightly. Stir in egg, almond extract and vanilla.
In a small bowl, stir together flour, baking powder and baking soda. Add flour mixture to butter
mixture; stir just until combined. Stir in ⅓ cup of the chopped almonds. Spoon batter into baking
cups, filling each half full. Sprinkle tops with the remaining chopped almonds.
Bake for 13-15 mins or until tops are lightly browned. Cool in muffin cups on a wire rack for 5
mins. Remove from muffin cups; cool. Drizzle cooled cookies with almond glaze. Makes: 36
To make glaze: in a small bowl, stir together powdered sugar, almond extract and enough milk to
make a glaze of drizzling consistency.
NOTE: store at room temp in airtight container for up to 3 days or freeze for up to 3 months.
36
LAYERED LOW FAT CRANBERRY MOUSSE MOLD
From: Karen Shea
2 cups boiling water
1 pkg (0.6oz) Jell-o Cranberry flavor sugar free gelatin (or two 0.3oz pkgs)
8oz can jellied cranberry sauce, broken up with fork
1 cup cold water
8oz tub Cool Whip Free whipped topping; thawed, divided
Add the water to gelatin mix in large bowl; stir with whisk 2 mins, until completely dissolved.
Add cranberry sauce and stir until well blended. Stir in cold water; pour 1 ½ cups of the gelatin
mixture into a 6-cup mold sprayed with cooking spray. Refrigerate 45 mins or until set but not
firm. Meanwhile refrigerate remaining gelatin mixture 45 mins or until thickened. Stir in 2 cups
of the Cool Whip until well blended. Pour over gelatin in the mold. Refrigerate at least 4 hours or
until firm. Unmold, put a dollop with the remaining Cool Whip on top .
NOTE: to unmold, dip mold into warm water for 15 seconds.
TURTLE TART
(This was a hit here, very good!!)
Cookie Base:
1 pouch (1 lb 1.5oz) Betty Crocker oatmeal cookie mix
½ cup butter or margarine, softened
1 tbsp water
1 egg
1 cup chopped pecans
Filling:
40 caramels, unwrapped
⅓ cup whipping cream
¾ cup chopped pecans
Topping:
1 bag (11.5oz) milk chocolate chips (2 cups)
⅓ cup whipping cream
¼ cup chopped pecans
Preheat oven to 350*
To make base: in large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in
pecans. Press dough in bottom and up sides of ungreased 9” tart pan with removable bottom.
Bake 19-21 mins or until light golden brown. Cool 10 mins.
Meanwhile, to make filling: in med microwavable bowl, microwave caramels and cream on high
2-4 mins, stirring twice, until caramels are melted. Stir in pecans. Spread over cooled crust.
Refrigerate 15 mins.
To make topping: in another microwavable bowl, microwave chips and cream on high 1-2 mins,
stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with pecans.
Refrigerate 2 hours or until set. To serve, let stand at room temp 10 mins before cutting. Store
covered in fridge.
NOTE: my base wouldn’t sink down, so I had to push it down with a spoon before I could put
the filling into it….didn’t hurt the flavor in any way!!!!! Also the directions did say if you don’t
have a tart pan a 13x9 pan could be used.
37
SLICE N’ BAKE LEMON GEMS
¾ cup butter, softened
½ cup powdered sugar
1 tbsp grated lemon peel
1 cup flour
½ cup cornstarch
¼ cup colored nonpareils
Lemon Icing:
1 cup powdered sugar
2 tbsp lemon juice
½ tsp grated lemon peel
In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in lemon peel.
Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and
refrigerate for 1 hour or until easy to handle.
Shape dough into a 1¾” in-diameter roll. Roll in nonpareils. Wrap in plastic wrap. Refrigerate
for 2-3 hours or until firm.
Preheat oven to 375*
Unwrap and cut into ¼” slices. Place 1” apart on ungreased baking sheets. Bake for 9-11 mins or
until set and edges are lightly browned. Cool for 1 min before removing to wire racks to cool
completely.
In a small bowl, combine icing ingreds. Spread over cookies.
Makes: about 28 cookies
PEANUT BUTTER COOKIES
1 cup peanut butter
½ cup butter, softened
½ cup shortening
1 cup sugar
1 cup packed brown sugar (or ½ cup honey)
1 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp vanilla
2½ cups flour
1 cup honey roasted peanuts, chopped
Sugar for dipping
In a very large mixing bowl, beat peanut butter, butter and shortening with an electric mixer on
med to high speed for 30 seconds. Add sugar, brown sugar, baking soda and baking powder.
Beat until combined scraping sides of bowl occasionally. Beat in eggs and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Stir in nuts. Cover and chill dough for 1 hour until easy to handle.
Preheat oven to 375*
Shape dough into 1¼” balls. Roll in additional sugar to coat. Place 2” apart on ungreased cookie
sheet. Flatten with fork, by making criss-cross patterns. Bake 7-9 mins or until bottoms are light
brown. Let cool on cookie sheet for 1 min, then move to cooling racks. Makes: 56 cookies
38
UPSIDE DOWN RED VELVET PUDDING CAKES
1 cup milk chocolate pieces
⅓ cup whipping cream
1 tbsp + ¼ cup butter, divided
1 egg
1 cup flour
1 tsp unsweetened cocoa powder
¼ tsp salt
¾ cup sugar
2 tsp red food coloring
½ tsp vanilla
½ cup buttermilk
½ tsp baking soda
½ tsp vinegar
Chocolate curls, optional
For filling: in a small saucepan, combine chocolate pieces, cream and 1 tbsp butter. Cook and stir
over low heat until chocolate is melted. Transfer mixture to a small bowl. Cool for 15 mins,
stirring occasionally. Cover and freeze about 1 hour or until fudge-like in consistency.
Meanwhile allow ¼ cup butter and the egg to stand at room temp for 30 mins.
Preheat oven to 375*
Coat 8 (6oz) custard cups or ramekins with cooking spray; arrange in a 15x10x1” baking pan.
In a small bowl, stir together flour, cocoa powder and salt; set aside.
In a med bowl, beat the ¼ cup butter with an electric mixer on med to high speed for 30 seconds.
Gradually add sugar, beating on med speed until combined. Beat on med speed for 2 mins more,
scraping side of bowl occasionally. Beat in egg, food coloring and vanilla. Alternately add flour
mixture and buttermilk, beating on low speed after each addition just until combined. In a small
bowl, combine baking soda and vinegar; stir into batter. Divide half of the batter among the
prepared custard cups. Take filling from freezer and divide into 8 portions. Working quickly,
using your hands, roll each portion into a ball. Place a filling ball on top of the batter in each
custard cup, do not allow balls to touch sides of cups. Spoon remaining batter over and around
balls. Bake about 20 mins or until tops spring back when lightly touched. Remove from oven and
let stand for 10 mins. Using a knife, loosen cakes from sides of cups and invert onto dessert
plates. Spoon any filling remaining in cups on top of cakes. Garnish with chocolate curls.
HO HO SNOWBALLS
2 (6oz) pkgs white chocolate chips
¼ cup heavy cream
2 tbsp bourbon (or can substitute more heavy cream)
6oz pkg slivered almonds, ground very fine
1½ cup sweetened flaked coconut
Place chips and cream in a med bowl set over a pan of hot (not boiling) water; stir until melted
and smooth. Stir in bourbon and almonds. Spread in a lightly greased 8x8” baking pan. Chill for
about 1 hour, until firm. Cut into 1” squares; roll each square into a ball, then roll in coconut.
Keep chilled.
Makes: about 5 dozen
39
WHITE CHOCOLATE CRANBERRY BLONDIES
Blondies:
¾ cup butter, cubed
1½ cups packed light brown sugar
2 eggs
¾ tsp vanilla
2¼ cups flour
1½ tsp baking powder
¼ tsp salt
⅛ tsp ground cinnamon
½ cup dried cranberries
6oz white baking chocolate, coarsely chopped
Frosting:
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 tbsp grated orange peel, optional
6oz white baking chocolate, melted
½ cup dried cranberries, chopped
Preheat oven to 350*
In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temp.
beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon in another
bowl; gradually add to the butter mixture. Stir in cranberries and chopped chocolate (batter will
be thick). Spread into a greased 13x9 baking dish. Bake for 18-21 mins or until a toothpick
inserted near the center comes out clean (do not over-bake). Cool on a wire rack.
For frosting: in a large bowl, beat the cream cheese, powdered sugar and orange peel until
blended. Gradually add half of the melted white chocolate; beat until blended. Frost blondies.
Sprinkle with the cranberries and drizzle with the remaining melted chocolate. Store in fridge.
CHOCOLATE CHUNK CARAMEL PIE
24 Oreo sandwich cookies, finely crushed (about 2 cups)
¼ cup margarine, melted
20 Kraft caramels
¼ cup half-and-half
1½ cups pecan pieces, toasted
3 squares Baker’s Semi-Sweet Baking Chocolate, divided
Preheat oven to 350*
Mix cookie crumbs and margarine in 9” pie plate. Press firmly onto bottom and up side of pie
plate; bake 10 mins; cool.
Place caramels and half-and-half in medium microwaveable bowl. Microwave on high 3 mins or
until caramels are completely melted, stirring after 1½ mins. Stir in pecans; spread into crust.
Refrigerate 10 mins or until set. Chop 2 of the chocolate squares; sprinkle over the caramel layer.
Melt the remaining chocolate square in a separate microwaveable bowl. Microwave on high 30
seconds; just until completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is
firm, store leftover pie in fridge.
40
AWARD WINNING PEACHES AND CREAM PIE
¾ cup flour
½ tsp salt
1 tsp baking powder
1 (3oz) pkg non-instant vanilla pudding mix
3 tbsp butter, softened
1 egg
½ cup milk
29oz can sliced peaches, drained and syrup reserved
8oz pkg cream cheese, softened
½ cup sugar
Topping:
1 tbsp sugar
1 tsp ground cinnamon
Preheat oven to 350*
Grease sides and bottom of a 10” deep dish pie pan.
In a med mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter,
egg and milk. Beat for 2 mins. Pour mixture into pie pan. Arrange the peach slices on top of the
pudding mixture. in a small mixing bowl, beat cream cheese until fluffy. Add sugar and 3 tbsp of
reserved peach syrup. Beat for 2 mins. Spoon mixture over peaches to within 1” of pan edge.
Mix together the topping ingreds and sprinkle over the top. Bake for 30-35 mins, until golden
brown. Chill before serving.
OOEY GOOEY CHEWY S’MORE BARS
¾ cup butter, softened
1½ cups packed brown sugar
2 eggs
2 tsp vanilla
1 cup flour
1½ cups quick-cooking rolled oats
1 cup graham cracker crumbs
1½ cups mini marshmallows
1½ cups semisweet chocolate baking chunks or milk chocolate baking pieces
Preheat oven to 350*
Line a 13x9 baking pan with heavy foil, extending foil over the pan edges. Lightly grease the
foil; set aside. In a large bowl, beat butter with an electric mixer on med to high speed for 30
seconds. Beat in brown sugar until combined, scraping bowl occasionally. Beat in eggs and
vanilla until combined. Beat in flour. Stir in oats and graham cracker crumbs. Reserve 1 cup of
the oat mixture for topping. Spread remaining oat mixture into pan, using the back of a large wet
spoon. Bake about 15 mins or until lightly browned. Sprinkle marshmallows evenly over warm
crust. Top with chocolate chunks. Dot remaining oat mixture over the top. Bake about 20 mins
more or until top is lightly browned. Cool completely in pan on a wire rack. Using the edges of
the foil, lift the uncut bars out of the pan. Cut into bars. Place in airtight container; cover. Store at
room temp for up to 3 days or freeze for up to 3 months.
41
CHOCOLATE CARAMEL CANDY
Base:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
Filling:
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1½ cups marshmallow crème
¼ cup creamy peanut butter
1 tsp vanilla
1½ cups chopped salted peanuts
Caramel Layer:
14oz pkg caramels
¼ cup heavy whipping cream
Frosting:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
Lightly grease a 13x9 pan.
To make base: combine both chips and peanut butter in a small saucepan. Cook, stirring
constantly, over low heat until melted and smooth. Spread into the bottom of the pan. Refrigerate
until set.
To make filling: in a heavy saucepan melt the butter over med-high heat. Stir in sugar and
evaporated milk. Bring mixture to a boil and stir for 5 mins. Remove from heat and stir in the
marshmallow cream, peanut butter and the vanilla. Add the peanuts, and spread over the base
layer. Refrigerate until set.
To make caramel layer: combine the caramels and cream in a saucepan, stir over low heat until
melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To make frosting: in another saucepan combine both chips and peanut butter, stir over low heat
until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1”
squares. Store in fridge.
BAKLAVA TARTLETS
2 cups finely chopped walnuts
¾ cup honey
½ cup butter, melted
1 tsp ground cinnamon
1 tsp lemon juice
¼ tsp ground cloves
3 pkgs (1.9oz each) frozen miniature phyllo tart shells
In a small bowl, combine the first 6 ingreds; spoon 2 teaspoonfuls into each shell. Refrigerate
until serving, best after 1 hour of chilling.
Yield: 45 tartlets
42
TOFFEE GOOEY BUTTER CAKE
Cake:
1 (18.2oz) pkg yellow cake mix
1 large egg
½ cup butter, melted (1 stick)
Filling:
1 (8oz) pkg cream cheese, softened
2 large eggs
1 tsp vanilla
1 lb box powdered sugar
½ cup butter, melted (1 stick)
1 cup toffee bits
Preheat oven to 350*
Spray a 13x9 pan with vegetable oil cooking spray. In mixing bowl at med speed of electric
mixer, combine the cake mix, egg, and butter and mix well. Pat evenly in pan and set aside.
In a bowl, mix together cream cheese, eggs, vanilla, powdered sugar and butter. Beat on med
speed until smooth. Fold in toffee bits with a spatula. Pour the filling over the crust and spread
evenly. Bake until the center is just a little bit gooey, about 40-50 mins. Remove from oven and
allow to cool completely. Cut into pieces and serve.
GOOEY BUTTERSCOTCH PECAN CAKE
Base:
1 pkg (18.25oz) yellow cake mix, divided (reserve 1 cup for filling)
½ cup butter (1 stick)
1 egg
1 cup chopped pecans
Filling:
1 cup reserved yellow cake mix
2 eggs
¾ cup Karo dark corn syrup
½ cup packed brown sugar
1 tsp pure vanilla extract
1 cup butterscotch chips
1 cup chopped pecans
Preheat oven to 350*
To make base: beat remaining cake mix, butter, egg and pecans in a large mixing bowl at low
speed of an electric mixer just until combined. Press into a greased 13x9 glass baking dish. (I use
a greased spatula to press evenly into pan). Bake 10 mins.
While base is baking prepare filling: combine reserved 1 cup cake mix, eggs, syrup and brown
sugar in a med mixing bowl. Beat 3 mins at med speed; beat in vanilla.
Sprinkle butterscotch chips over base. Pour filling mixture carefully over top. Top with pecans.
Bake 25-30 mins or until cake is golden around edges and just set. Cake may still appear slightly
soft in center. Cool on a wire rack. Cut into squares.
43
CARAMEL CANDY BARS
Base:
½ cup butter, softened
½ cup packed brown sugar
1⅓ cups flour
Caramel Layer:
14oz pkg caramels
⅓ cup butter, cubed
⅓ cup evaporated milk
1⅔ cups powdered sugar
1 cup chopped pecans
Chocolate Drizzle:
¼ cup semisweet chocolate chips
1 tsp shortening
Preheat oven to 350*
To make base: in a large bowl, cream butter and brown sugar. beat in flour until blended. Press
into a greased 13x9 baking dish. Bake for 12-15 mins or until golden brown.
To make caramel layer: in a small saucepan over med-low heat, melt caramels and butter with
milk until smooth, stirring occasionally. Remove from the heat; stir in powdered sugar and
pecans. Spread over crust.
To make drizzle: in a microwave, melt chips and shortening; stir until smooth. Drizzle over the
top. Cover and refrigerate for 2 hours or until firm. Cut into bars.
SWEET CHEESE DELIGHTS
2 pkgs (8oz each) cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 cans (8oz each) refrigerated crescent dinner rolls (I use the new crescent sheets)
1 cup chopped pecans
½ cup packed brown sugar
2 tbsp butter, melted
2 tsp ground cinnamon
Powdered sugar, for dusting
Preheat oven to 375*
In large bowl, beat cream cheese and sugar with electric mixer on med speed until fluffy. Add
egg yolk and vanilla; beat on low speed until blended.
Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto
bottom of ungreased 13x9 glass baking dish. Spread with cream cheese.
In a small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture
over the cream cheese layer. On lightly floured surface; press or roll out remaining dough into a
13x9 rectangle. Place over filling. Sprinkle remaining pecan mixture over top. Bake 20-25 mins
or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and
refrigerate leftovers.
44
CARAMEL PECAN BRITTLE
½ cup Marzetti’s Old Fashion Caramel Dip (sold in the produce section)
1 cup sugar
1½ cups pecan halves
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Lightly butter a cookie sheet with sides. Combine caramel dip and sugar in a 2-quart microwave
safe glass bowl. Microwave on high for 4 mins. Stir in pecans; return bowl to microwave for 3
mins. Stir in butter and vanilla; return bowl to microwave for 1½ mins. Stir in baking soda and
immediately pour mixture onto pan. Using a spatula spread mixture into a layer about ¼” thick.
Cool completely and break into desired sized pieces. To store brittle, layer it on wax paper in an
airtight container.
SNOW ANGEL CAKE
1 purchased angel food cake
2oz white chocolate baking squares or ⅓ cup vanilla baking chips
8oz container frozen light whipped dessert topping, thawed
¼ cup coconut
Place cake on serving plate; set aside. In a small saucepan melt white chocolate over low heat,
stirring occasionally; remove from heat. Frost cake with whipped topping. Sprinkle with coconut
and drizzle with melted white chocolate.
CHOCOLATE PEANUT BUTTER CANDY
1 lb white candy coating, coarsely chopped
2 cups (12oz) semisweet chocolate chips
1½ cups creamy peanut butter
In a lg microwaveable bowl, melt candy coating; stir until smooth. Repeat with chocolate chips.
Stir peanut butter into candy coating. Thinly spread onto a waxed paper lined baking sheet.
Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until
firm. Break into pieces. Store in air tight container, in the fridge. Yield: about 2½ lbs
BUTTERSCOTCH COCONUT SQUARES
1½ tsp + ½ cup butter, divided
11oz pkg butterscotch chips
1 cup peanut butter
1 cup mini marshmallows
½ cup flaked coconut
Grease a 9” square pan with the 1½ tsp butter; set aside. In the microwave or heavy saucepan,
melt the chips, peanut butter and remaining butter until smooth. Cool for 20 mins. Stir in
marshmallows, just until combined (not melted). Pour into pan; sprinkle with coconut.
Refrigerate, uncovered for 2 hours or until firm. Cut into 1” pieces. Store in air tight container.
45
RASPBERRY COCONUT BARS
1⅔ cups graham cracker crumbs
½ cup butter, melted
2⅔ cups flaked coconut
14oz sweetened condensed milk
1 cup seedless raspberry preserves
⅓ cup chopped walnuts, toasted
½ cup semisweet chocolate chips
¼ cup white baking chips
Preheat oven to 350*
In a small bowl, combine crumbs and butter. Press into a 13x9 baking dish coated with cooking
spray. Sprinkle with coconut; drizzle with milk. Bake for 20-25 mins or until lightly browned.
Cool crust completely on a wire rack. Spread preserves over crust. Sprinkle with nuts. In a
microwave, melt chocolate chips; stir until smooth. Drizzle over top. Repeat with vanilla chips.
Cut into bars. Refrigerate for 30 mins or until chocolate is set. Yield: 3 dozen
APPLE CAKE WITH CARAMEL SAUCE
3 eggs, beaten
2 cups sugar
2 tsp vanilla
1½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts
Caramel Sauce:
½ cup sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream
Preheat oven to 325*
In a mixing bowl, combine eggs, sugar, vanilla and oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples and nuts to the dry ingredients. Fold liquid ingredients into the dry mixture.
Spoon batter into a greased bundt pan, will be very thick. Bake 1½ hours or until inserted
toothpick comes out clean. Cool on cake rack for 15 mins before removing from pan.
Serve as is, or with Caramel Sauce.
To make caramel sauce: combine all ingreds in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
NOTE: You may want to double the caramel sauce, I do!
46
ALMOND CHEESECAKE BARS
Base:
2 cups flour
1 cup butter, softened
½ cup powdered sugar
Filling:
8oz cream cheese, softened
½ cup sugar
1 tsp almond extract
2 eggs, lightly beaten
Frosting:
1½ cups powdered sugar
¼ cup butter, softened
1 tsp almond extract
4-5 tsp milk
Preheat oven to 350*
To make base: combine the flour, butter and powdered sugar; press onto the bottom of a greased
13x9 pan. Bake for 20-25 mins or until golden brown.
To make filling: in a small bowl, beat the cream cheese, sugar and extract until smooth. Add
eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 mins or until center
is almost set. Cool on a wire rack.
To make frosting: combine the ingreds until smooth; spread over bars. Store in fridge.
S’MORE SQUARES
6 cups crushed Golden Grahams cereal
¼ cup butter
1 pkg (12oz) milk chocolate chips
14oz pkg miniature marshmallows
Melt butter and marshmallows in lg saucepan; when melted add cereal and stir. Add chips and
stir until combined but not melted. Empty mixture into a buttered pan. Cool. Cut into squares.
MICROWAVE PRALINES
1½ cups brown sugar
⅔ cup heavy cream
⅛ tsp salt
2 tbsp margarine
1½ cups pecan halves
1 tsp vanilla extract
In a lg microwaveable bowl, mix sugar, cream, salt margarine and nuts. Micro on high 9 mins,
stirring once. Let rest 1 min. Stir in vanilla and stir 3 mins more. Drop by teaspoonfuls onto
buttered waxed paper. (if runny, allow to cool 30 seconds more and try again). Makes: 36
47
COCONUT TARTS
12 frozen 2” mini tart shells
¼ cup melted butter
¼ cup sugar
1 egg
2 tsp evaporated milk
1 tsp vanilla extract
1 cup flaked coconut
2 tbsp strawberry jam
Preheat oven to 375*
Place frozen tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and
vanilla; mixing until fully combined. Stir in the coconut. Place ½ tsp of jam into each tart shell;
fill the shells with about 1 tbsp coconut mixture. Bake until shells and tops are lightly golden
brown, about 20 mins. Cool on wire rack.
SPANISH ALMOND CAKE
½ cup almond paste
1 cup sugar
1 cup butter, softened
2 cups ground almonds
4 eggs
1 tbsp lemon juice
½ cup flour
½ a roll of refrigerated sugar cookie dough
1 cup sliced almonds
Preheat oven to 350*
Combine almond paste, sugar and butter with electric mixer until smooth. Add eggs, 1 at a time
and mix until fluffy. Add lemon juice, stirring until just combined. Fold in flour just until
combined. Press cookie dough into bottom of a 9x7” baking dish. Pour almond mixture over the
dough, spreading carefully. Sprinkle with sliced almonds. Bake 50-55 mins or until firm to the
touch. Cool 15 mins before serving.
CHOCOLATE CHERRY CHEESECAKE # 2
1 jar (12oz) maraschino cherries, drain and reserve 2 tsp juice, cut cherries in quarters
2 pkgs (8oz each) cream cheese, softened
½ cup sugar
2 eggs
½ cup miniature semisweet chocolate chips
1 chocolate cookie crust (9”)
6 chocolate-covered cherries
Preheat oven to 350*
In a small bowl, beat cream cheese, sugar and reserved cherry juice. Add eggs; beat just until
combined. Fold in chips and maraschino cherries. Pour into crust (crust will be full). Bake for
30-35 mins or until center is almost set. Cool on wire rack. Serve with chocolate covered cherry.
48
GOOEY BUTTER APPLE CAKE
3 Granny Smith apples
1 tbsp lemon juice
1 pkg yellow cake mix (I use Duncan Hines Golden Butter Recipe Cake Mix)
2 sticks butter, melted , divided
3 eggs, divided
1 tbsp lemon juice
8oz pkg cream cheese
1 tsp vanilla
1 tsp cinnamon
3 cups powdered sugar
Preheat oven to 350*
Peel and slice apples, then toss them in a bowl with the 1 tbsp lemon juice to keep them from
turning brown; set aside.
Blend cake mix, 1 stick melted butter and 1 of the eggs in large mixing bowl for 2 mins at lowmed speed. The batter should easily come together into a ball. Scrape down the sides of the bowl
with a rubber spatula to get as much as possible off the sides. Pat the batter evenly into an
ungreased 13x9 pan until it is fairly smooth. Bake for 10 mins to allow batter to become firmer.
Meanwhile in the same bowl, blend cream cheese for 30 seconds at low-med until fluffy. Add 2
eggs, vanilla, cinnamon and the last stick of melted butter. Beat on med for 1 min. Add
powdered sugar and beat 1 min more. Add the apple slices to the cream cheese mixture. When
the crust is done baking for the 10 mins, take it out and spread the cream cheese mixture over the
top. Bake another 35-40 mins or until lightly browned. The cream cheese mixture will not
solidify, it will be gooey. Let cool for 30 mins. Keep leftovers in the fridge.
DELECTABLE MAPLE NUT CHOCOLATES
1 can (14oz) sweetened condensed milk
½ cup butter, cubed
7½ cups powdered sugar
2 cups chopped walnuts
2 tsp maple flavoring
1 tsp vanilla
4 cups (24oz) semisweet chocolate chips
2oz bittersweet chocolate, chopped
2 tsp shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted.
Place the powdered sugar in a lg bowl; add milk mixture and beat until smooth. Stir in nuts,
maple flavoring and vanilla. Roll into ¾” balls; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 1 hour.
In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls
into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an
airtight container.
NOTE: shape and freeze balls for up to 2 months before dipping in chocolate. Thaw candy
before dipping in chocolate.
49
FUDGE LOVER’S CREAM CHEESE CAKE
Cake:
1 box supermoist devils food cake mix
1 box (4-serving) chocolate instant pudding and pie filling mix
1 cup hot water
¾ cup vegetable oil
1 tsp vanilla
4 eggs
Filling:
1 pkg (8oz) cream cheese, softened
½ cup sugar
1 egg
½ cup semisweet chocolate chips
½ cup chopped nuts
Frosting:
1 container (1 lb) Rich & Creamy chocolate frosting (can use vanilla)
Preheat oven to 350*
Spray bottom only of a 13x9 pan with baking spray with flour.
In large bowl, beat cake ingreds with electric mixer on low speed 30 seconds. Beat on med speed
2 mins. Pour into pan.
In large bowl, beat cream cheese, sugar and egg on med speed until smooth and creamy. Stir in
chips. Spoon filling by tablespoonfuls evenly over top of batter. Using a table knife, swirl filling
through batter. Sprinkle with nuts. Bake 40-45 mins or until toothpick inserted in center comes
out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in fridge.
RASPBERRY WHITE CHOCOLATE BLONDIES
¾ cup butter melted
1½ cups packed light brown sugar
2 eggs
1½ tsp vanilla
1½ cups flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup white chocolate chips
½ cup coarsely chopped slivered almonds
1 cup fresh strawberries
Powdered sugar for dusting
Preheat oven to 350*
Grease and flour an 8x8 baking dish. In a large bowl, with a electric mixer, blend butter and
brown sugar. add eggs and vanilla, mix well. Add flour, baking powder, baking soda and salt;
then blend just until all ingreds are combined. Do not over mix. Gently fold in chips, nuts and
berries. Pour batter into pan and spread evenly. Bake for 30 mins, or until toothpick comes out
clean. Allow to cool in pan on wire rack; then cut into squares. Dust with powdered sugar.
50
FROSTED NUTMEG LOGS
1 cup butter, softened
¾ cup sugar
1 egg
2 tsp run extract
2½ cups flour
1¼ tsp ground nutmeg
Dash salt
Frosting:
¼ cup butter, softened
3 cups powdered sugar
2 tsp rum extract
2-3 tbsp 2% milk
Ground nutmeg
Preheat oven to 350*
In a lg bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the
flour, nutmeg and salt; gradually add to creamed mixture and mix well. Divide dough into 3
portions. Roll each portion into ¾” thick logs, cut each log into 2” pieces. Place on ungreased
baking sheets; flatten just slightly. Bake 12-16 mins or until bottoms are lightly browned. Cool
for 2 mins before removing to wire racks to cool completely.
For frosting: in lg bowl, beat butter until fluffy. Beat in powdered sugar, extract and enough milk
to achieve desired consistency. Frost cookies. Press down with tines of fork, making lines down
the frosting to simulate tree bark. Sprinkle with nutmeg.
NOTE: taste best when grating fresh nutmeg on a small grater. One whole nutmeg equals 2-3
teaspoons grated.
PECAN PUMPKIN PIE
Pastry for single-crust pie (9”)
2 eggs
15oz can solid-pack pumpkin
½ cup maple syrup
¼ cup sugar
¼ cup heavy whipping cream
1 tsp ground cinnamon
½ tsp ground nutmeg
Topping:
2 eggs, lightly beaten
1 cup chopped pecans
½ cup sugar
½ cup maple syrup
Preheat oven to 425*
Line 9” pie plate with pastry; trim and flute edges. In lg bowl, beat eggs, pumpkin, syrup, sugar,
cream, cinnamon and nutmeg until smooth. Pour into crust. Combine the topping ingreds; spoon
over top. Bake 15 mins. Reduce heat to 350*; bake 40-45 mins or until golden and set. Cool on
wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped cream if desired.
51
HAWAIIAN TURTLE CUPS
1½ cups vanilla or white chips
½ cup chopped macadamia nuts
18 caramels
2 tsp heavy whipping cream
12 dried pineapple pieces, chopped
In a microwaveable bowl, melt chips; stir until smooth. Pour by teaspoonfuls into greased mini
muffin cups; set aside remaining melted chips. Sprinkle center of each one with nuts. In another
bowl, melt caramels and cream; stir until smooth. Pour over the nuts. Reheat reserved chips if
needed; pour over caramel mixture. top each with some pineapple. Chill for 30 mins or until set.
Carefully run a knife around the edge of each cup to loosen candy.
Makes: 1 dozen
COCONUT CREAM YUMMY CAKE
6 egg whites
¾ cup butter, softened
1⅓ cups sugar
1 cup coconut milk
½ cup 2% milk
2 tsp vanilla
2¼ cups cake flour
2½ tsp baking powder
1 tsp salt
Syrup:
1 can (14oz) coconut milk
1 can (14oz) sweetened condensed milk
Topping:
1½ cups heavy whipping cream
3 tbsp powdered sugar
¼ tsp vanilla
Flaked coconut for topping
Preheat oven to 350*
Place egg whites in a lg bowl and let stand at room temp for 30 mins.
Meanwhile, in another lg bowl, cream butter and sugar until light and fluffy. Combine the
coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk mixture.
With clean beaters, beat egg whites on med speed until soft peaks form. gradually fold into
batter. Spread into a greased 13x9 baking pan. Bake for 40-45 mins or until cake springs back
when lightly touched. Place pan on a wire rack. Poke holes in cake with a skewer, about ½”
apart. Combine syrup ingreds; slowly pour over cake, allowing mixture to absorb into cake. Let
stand for 30 mins. Cover and refrigerate for 2 hours.
In a large bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla; beat until
soft peaks form. Spread over cake and sprinkle with coconut.
52
MINI RED VELVET CHEESECAKES
24 thin chocolate wafer cookies (from a 9oz pkg), crushed (1¼ cups)
3 tbsp butter, melted
2 pkgs (8oz each) plus 1 pkg (4oz) cream cheese, softened
1 cup sugar
¼ cup unsweetened baking cocoa
2 tsp vanilla
2 tbsp red food coloring
3 eggs
½ cup whipping cream
1 tbsp sugar or powdered sugar
chocolate curls for garnish, if desired
Preheat oven to 350*
Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs
and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press crumbs
in bottom of each cup.
In large bowl, beat cream cheese with electric mixer on med speed until smooth. Gradually beat
in sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time,
until well blended. Divide batter evenly among baking cups (cups will be almost full). Bake 2025 mins or until centers are firm. Cool 15 mins (cheesecake centers will sink while cooling).
Refrigerate in cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
In chilled small bowl, beat whipping cream and sugar (or powdered sugar) with mixer on high
speed until stiff. Spoon whipped cream on cupcakes. Just before serving, garnish with chocolate
curls. Cover and refrigerate any leftovers.
Makes: 16
NOTE: to make curls, place a bar of chocolate on waxed paper. Make curls by pressing firmly
against the chocolate and pulling a vegetable peeler toward you in long, thin strokes. Small curls
can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick
onto the cupcakes.
DRUNKEN BROWNIES
20oz fudge or dark chocolate brownie mix (or your favorite brownies) using ingreds on pkg.
¼ cup bourbon
1 cup butter or margarine
3 tbsp rum
2 cups powdered sugar
6oz pkg semisweet chocolate chips
1 tbsp vegetable oil or shortening
Bake brownies according to the package directions. Drizzle the brownies with bourbon as soon
as they come out of the oven and then refrigerate.
Cream butter, rum and powdered sugar; spread on cooled brownies and refrigerate again until
cold. When the brownies are cold, melt chocolate chips with the oil in a double-broiler or
microwave. Spread quickly on top of brownies. Chill. Makes: 2 dozen
53
GERMAN CHOCOLATE BARS
1 pkg (18¼ oz) German Chocolate cake mix
½ cup coarsely crushed pretzels
1 egg, lightly beaten
½ cup butter, melted
Filling:
¼ cup sugar
2 eggs
1 cup dark corn syrup
2¼ cups flaked coconut
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350*
In lg bowl, mix cake mix, pretzels, egg and butter. Press into a greased 13x9 pan. Bake 12-15
mins or until edges are lightly browned. Cool on wire rack. In a lg bowl beat sugar, eggs, and
syrup until blended. Fold in coconut, chips and nuts; pour over crust. Bake for 25-35 mins or
until edges are brown and center is almost set. Cool on wire rack. Cut into bars.
PECAN CANDY CLUSTERS
2 cups milk chocolate chips, divided
64 pecan halves (about 1½ cups)
28 caramels
2 tbsp heavy whipping cream
Line a baking sheet with waxed paper; set aside. In a microwave, melt 1 cup chips; stir until
smooth. Drop chocolate by tablespoons full onto baking sheet. Immediately place 4 pecans on
top of each chocolate drop, sticking out to almost form an “X” on top of the chocolate. Place the
caramels in a 1-qt microwave safe dish; add cream. Microwave, uncovered, on high for 2 mins
stirring once. Spoon onto the middle of each cluster. Melt the remaining chips; stir until smooth.
Spread over the caramel. Let candy set. Yield: 16 candies
CREAM CHEESE SQUARES
2 (8oz) pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
2 pkgs refrigerated crescent rolls (or the new crescent sheets, they work much better)
1 stick butter (½ cup)
Cinnamon and Sugar for sprinkling
Preheat oven to 350*
Mix, sugar, vanilla and cream cheese. Press one tube of crescent dough in a 9x13 pan. Spread
cheese mixture over crescent dough in pan. Arrange second pkg crescent dough on top of cheese
mixture. Melt butter and pour evenly over top. Sprinkle with cinnamon and sugar. Bake about 30
mins. Cool and cut into squares.
Makes: 24 servings
54
CAPTAIN’S MOJITO
5 mint leaves
3 lime wedges
1 cup crushed ice
1 tsp simple syrup (look in index if you need the recipe)
½ tsp lime juice
2oz Captain Morgan’s spiced rum
2oz cranberry juice
2oz soda water
Place the mint leaves, lime wedges and ice into a cocktail shaker; mash well with a cocktail
muddler. Pour in the simple syrup, lime juice, rum, cranberry juice and soda water. Cover, and
shake until the outside of the shaker has frosted. Strain into a chilled glass and serve. Makes: 1
HURRICANES # 2
1 (1.5 fluid oz) jigger amaretto liqueur
1 fluid oz light rum
1 fluid oz dark rum
6 fluid oz orange juice
6 fluid oz pineapple juice
1 tsp lemon juice
1 dash grenadine syrup
1 orange, sliced into rounds
1 maraschino cherry
Fill a 16oz glass with ice. Pour in amaretto, and both rums. Pour in juices; stir and top with a
dash of grenadine and garnish with an orange slice and a cherry. Makes: 1
CRANBERRY SANGRIA
1 cup sugar
4 cranberry flavored tea bags
4 slices fresh lemon
6 whole cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1½ cups water
2 (750ml) bottles white wine
4 apples, cored and cut into chunks
1½ cups dried cranberries
2oz apple brandy
Place sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger and water into a saucepan,
and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer 10 mins. Remove
from heat and let mixture cool. Strain out and discard the spices, lemon and tea bags.
Pour the wine into a large jar or covered container and mix with the tea mixture. Stir in apples
and cranberries; mix in the apple brandy. Chill 24-48 hrs in fridge. Serve cold.
55
BRANDY KISSED SNOWFLAKES
¾ cup vanilla ice cream
3oz brandy (⅓ cup)
2oz white crème de cacao (¼ cup)
½ cup ice cubes
Whipped cream
Ground cinnamon
In a blender, combine ice cream, brandy and crème de cacao. Add ice; cover and blend until
thoroughly blended. Pour mixture into eight 1½-2oz shot glasses. Top each with whipped cream
piped through a star tip. Sprinkle lightly with cinnamon. Serve immediately.
SPARKLING CRANBERRY ROSE
8-10 sugar cubes
1 to 1¼ cups cranberry juice
750 ml bottle sparkling rose wine, champagne, or sparkling white grape juice
Fresh cranberries, optional
Place 1 sugar cube in the bottom of 8-10 chilled champagne flutes or other tall, narrow glasses.
Pour 2 tbsp cranberry juice into each glass. Fill each glass with sparkling rose. If desired, place a
wooden skewer of fresh cranberries in each glass.
PEACHY BUTTERMILK SHAKES
1 cup buttermilk
3 cups fresh or frozen unsweetened sliced peaches, thawed
1 cup vanilla ice cream, softened
¼ cup sugar
¾ tsp ground cinnamon
Place all ingreds in blender; cover and process until smooth. Pour into chilled glasses and serve
immediately.
Yield: 3 servings
ICY HOLIDAY MARGARITAS
½ cup frozen cranberry-raspberry juice concentrate, thawed
½ cup tequila
¼ cup orange liqueur
3 tbsp melon liqueur
5 cups ice cubes
Light corn syrup
Multicolored coarse decorating sugar
In a blender combine juice concentrate, tequila, orange liqueur and melon liqueur. Cover and
blend until combined. With blender running, add cubes, one at a time, through opening in lid,
blending until slushy. Dip the rim of 6 glasses into corn syrup and then into sugar, that was put in
2 shallow dishes. Pour blended mixture into glasses.
Makes: 6
56
SUNSHINE CARNEY’S BEST EVER PUNCH
2 (6oz) pkgs jello (any flavor: we love peach or raspberry)
4 cups boiling water
4 cups sugar
4 cups cool water
2 cups lemon juice
2 (46oz)cans pineapple juice
2 quarts ginger ale
In a very large bowl, mix jello and boiling water. Meanwhile in a pot, bring the cool water to a
boil and add sugar; stir until sugar dissolves. Add the sugar water to the jello water; let cool. Add
lemon and pineapple juice. Freeze in large plastic container.
Before serving; thaw slightly and while still in solid form put in a punch bowl and mix with
ginger ale. This should form a thick slush that takes several hours to thaw completely.
Serves: approximately 20+
HOT SPICED WINE (CROCKPOT)
2 cinnamon sticks (3”)
3 whole cloves
2 bottles (750ml each) dry red wine
3 med tart apples, peeled and sliced
½ cup sugar
1 tsp lemon juice
Place cinnamon and cloves on a double thickness square piece of cheesecloth; bring up corners
of cloth and tie with string to form a bag.
In a 3-qt crockpot, combine wine, apples, sugar and lemon juice. Add spice bag. Cover and cook
on low for 4-5 hrs or until heated through. Discard spice bag and serve warm.
APPLE MARTINIS
1orange, cut into wedges
Sugar
3 cups vodka or gin
¾ cup frozen apple juice concentrate, thawed
⅓ cup dry vermouth
Ice cubes
Fresh orange peel twists, optional
Rub orange wedges around the rims of 12 martini glasses. Dip rims into a dish of sugar to coat
rims; set aside
In a pitcher combine vodka, apple juice concentrate and vermouth. Place cubes in a martini
shaker. For each drink add ⅓ cup of the vodka mixture; shake. Strain into one of the martini
glasses. Garnish with orange twists if desired.
NOTE: to make Orange Martinis, prepare as above, except sub 6 tbsp frozen orange juice
concentrate, thawed, for the apple juice concentrate. Omit the peel twist garnish.
57
BOURBON CHEESECAKE SHOTS
(Deb made these for bunco and they were a big hit!)
¾ cup half-and-half
2 tbsp bourbon
1 tub (8oz) Philadelphia cream cheese spread
½ cup sugar
12 Nilla wafers, crushed (about ⅓ cup)
Blend all ingreds together, except the cookie crumbs, in a blender until smooth. Pour into 1oz
plastic shot cups; top with crumbs. Serve immediately.
Makes: 16 shots
NOTE: can sub rum or your favorite liqueur. Also sub 1 tsp vanilla for bourbon for a nonalcoholic version.
NOTE: she used all no-fat or low-fat products and they were still great. We liked the crumbs in
the middle better than the top or bottom, they didn’t stick to the glass that way.
ITALIAN AMARETTO MARGARITAS
4oz amaretto liqueur + extra for dipping rims
White sugar
6oz frozen limeade concentrate
6oz tequila
½ cup orange juice
6 cups ice
Dip rims of glasses in extra amaretto, then in sugar and set aside. Pour limeade, tequila,
amaretto, orange juice and ice in blender. Puree until smooth, pour into glasses. Makes: 4
ICED STRAWBERRY TEA
1 pint fresh strawberries
4 cups brewed tea, chilled
⅓-½ cup sugar
¼ cup lemon juice
Ice cubes
Set aside 5 strawberries. Place the remaining berries in blender; cover and puree. Strain into
pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. Serve in chilled
glasses over ice. Garnish with reserved berries. Servings: 5
DAD’S “IT SNEAKS UP ON YOU” FRUIT PUNCH
1 (750 ml) bottle 151 proof rum
1 (750 ml) bottle Chianti wine
2½ fluid oz lemon juice
3 (12oz) cans of lemon-lime soda (like 7-up or Sprite)
46oz can fruit punch
In a gallon jug or punch bowl, combine rum, wine, lemon juice, and soda. Fill remaining space
with fruit punch. Adjust to taste.
NOTE: you can use less than 151 proof rum…and this does sneak up you, so drink slowly!!
58
LEMONADE PUNCH
3 (6oz cans each) frozen pink lemonade concentrate
10oz jar maraschino cherries
2 lt bottle lemon-lime soda (like 7up or Sprite)
750 ml bottle red wine
1 orange, sliced
1 lemon, sliced
In a pitcher mix 1 can pink lemonade concentrate with one empty can water. Pour into an ice
cube tray and put a cherry in each cube. Freeze until solid.
In a punch bowl, mix 2 cans pink lemonade concentrate, soda and wine. Stir in ice cubes and
garnish with some more cherries, oranges and lemons.
Makes: about 22 servings
HILLBILLY PUNCH
4 cups ice cubes
1oz white rum
1oz peach schnapps
1oz amaretto liqueur
1½ cups cranberry juice cocktail, chilled
1 cup lemon-lime flavored carbonated beverage, chilled
Fill a 1-quart canning jar with ice. Measure in rum, schnapps and amaretto. Pour in cranberry
juice until glass is ¾ full. Fill with soda. Serve.
Makes: 1
APPLE SIN
1¼ oz Van Gogh Wild Apple Vodka
¾ spiced rum (must use spiced)
1oz cranberry juice
½ oz simple syrup
Cinnamon for garnish
Add vodka, rum, cranberry juice and syrup in shaker with ice. Shake and strain into a chilled
martini glass. Garnish with dash of cinnamon. Makes: 1
NOTE: recipe for simple syrup is in the recipes under beverages.
CHARLIE COKE
1½ oz Absolute Vodka
1 bottle Coca-Cola
Add vodka to cocktail glass filled with ice, top off with cola.