December 30, 2007

Mock Mimosa

1 tub CRYSTAL LIGHT Pineapple Orange Flavor Low Calorie Soft Drink Mix
1 bottle (2 liter) club soda, chilled
2 c cold orange juice
1 seedless orange, cut into 10 thin slices
EMPTY contents of drink mix tub into large plastic or glass pitcher. Add club soda; stir until drink mix is completely dissolved.
STIR in orange juice.
SERVE over ice cubes in 10 tall glasses. Add orange slice to each glass

December 26, 2007

Martha Stewarts Chocolate mint brownies

8 T (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 c sugar
3/4 t salt
3 large eggs
1/2 c all-purpose flour (spooned and leveled)
1/4 c unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties
Directions
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

December 25, 2007

Baked French Swirl Toast

Campbell's Kitchen
Prep Time: 15 min. Bake Time: 45 min. Chill Time: 1 hr.

Ingredients:
1 loaf (16 oz.) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 c dried cranberries OR cup raisins
6 eggs, beaten
3 c half-and-half OR milk
2 t vanilla extract
Cinnamon-sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions:
PLACE bread cubes and cranberries in greased 3-qt. shallow baking dish. Mix eggs, half-and-half and vanilla. Pour over all. Cover and refrigerate 1 hr. or overnight. Uncover.BAKE at 350°F. for 45 min. or until golden brown and set in center. Sprinkle with cinnamon-sugar. Serve with butter and syrup.Serves 8.

Serve with some warm maple syrup and some fresh fruit on the side.

December 22, 2007

Sweet potato casserole

1 large cansweet potatoes
3/4 c brown sugar
1/2 c sugar
1 can pie sliced apples
1 1/2 T cornstartch
1/4 t cinnamon
2 T butter
1/4 t salt
1/2 cup broken pecans
Miniature marshmallows

Combine sugars, salt, cornstarch, and cinnamon. Stir 1 c water into dry mixture. Place in saucepan over medium heat. Cook to boiling. Continue cooking approximately 2 minutes. Add apples. Place sweet potatoes in baking dish. Pour syrup mixture over potatoes. Pus apple slices in between potato wedges. Sprinkle pecans over potatoes, blending in potato mixture. Bake at 350 for 1 hour. Just before baking time is over remove casserole from oven. Sprikle with marshmallows on top return to oven and brown at 375 degrees.

Carrot Cake

From: Campbell's Kitchen

Prep: 20 minutesBake: Cool: 1 hour 10 minutes

Ingredients:
2 3/4 c all-purpose flour
1 T baking soda
1 T ground cinnamon
1/2 t ground nutmeg
1/2 t salt
4 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3/4 c vegetable oil
1 3/4 c sugar
1 t vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 c golden raisins '
1/2 c walnuts, chopped
1 c heavy cream
2 t grated orange peel
2 T orange-flavored liqueur

Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan.
Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl.
Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.
Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.

Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.

Holiday Poke Cake

Prep Time:15 min
Total Time:4 hr 15 min
Makes:16 servings

2 baked 9-inch round white cake layers, cooled
2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.

Store cakes frosted with COOL WHIP Whipped Topping in the refrigerator

December 18, 2007

Chicken parmesan fingers

2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips
1 pkt SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/3 cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 400°F. Moisten chicken strips with water. Shake off excess water. Empty contents of coating pouch into shaker bag. Add cheese.
ADD 2 or 3 pieces of chicken to shaker bag; close bag and shake until evenly coated. Place in single layer in 15x10x1-inch baking pan sprayed with cooking spray. Repeat with remaining chicken. Discard bag and any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is cooked through. Serve as dippers with the barbecue sauce.

December 17, 2007

Judy's chicken

1 large chicken cooked and chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 soup can water
1 bag pepperidge farm herb dressing

Mix soups, milk, and water together. Pour over chicken in baking dish. Spring 1 bad pepperidge farm dressing on tiop and bake oven for 30 to 40min at 350.

December 14, 2007

Cranberry Rasberry Bread pudding

1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2 T raisins
3 eggs
1/3 c granulated sugar
1/2 t ground cinnamon
Dash of salt
1 1/2 c milk
2 T packed brown sugar

Cran-Raspberry Topping
1 package (10 ounces) frozen raspberries, thawed
1 c granulated sugar
1 c cranberries

Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.

In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325ºF. Bake uncovered 50 to 60 minutes or until golden brown.

Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.

December 13, 2007

Chicken wing dip

2 chicken breast cooked and shredded
3 - 8 oz cream cheese
1 cup texas pete chicken wing sauce
3/4 cup blue cheese dressing

Mix all together and bake at 350 until bubbly or microwave. Serve with chips or crackers tastes just like you are eating chicken wings.

Chicken wing dip

December 11, 2007

Glazed carrots

2 tablespoons reduced-calorie margarine
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.
Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Carrot Souffle

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar

December 10, 2007

Brownie tree

by Alison Miksch

Stack brownies on a cake stand to make a gorgeous holiday dessert.
1. Prepare and bake 1 box (21.4 ounces) family-style brownie mix according to directions for 13-x-9-inch pan and cake variation using an additional egg. Let cool completely. Cut seven circles from baked brownie in the following sizes: 6 inches, 4 3/4 inches, 3 1/2 inches, 2 3/4 inches, 2 inches, 1 3/4 inches, and 1 inch. Stack circles to make tree. Push a bamboo skewer through the center of the tree to secure the layers, trimming if it sticks out of the top.
2. To decorate you'll need 1 can (12 ounces) whipped vanilla frosting and green, yellow, blue, and red icing colors. Place 1/2 can (6 ounces) of vanilla frosting into a bowl and tint it bright green using green and yellow icing colors. Divide remaining icing between two bowls. Tint one portion blue and the other red. Place green icing in a pastry bag fitted with a medium star tip, blue icing in a pastry bag fitted with a #4 writing tip, and red icing in a pastry bag fitted with a #6 writing tip. Once tree is assembled, pipe a "garland" of green stars around base of each brownie layer. Randomly pipe red and blue dots onto brownie layers. Make a star out of a soft red candy.

December 9, 2007

Candy links

Candy
This is remarkable & just in time for the holiday baking season!Even if you have no particular interest, please pass on to the bakers in your life. Just click on the name of the CANDY and bam the recipe appears!


2 Minute Microwave Fudge
5 Minute Fudge
7 Layer Bars
Aaron's Buttery Cashew Brittle
Almond Bark
Amanda's Peppermint Creams
Ann's Cream Nut Candy
Bavarian Inn Peanut Bars
Beth's Delicious Fudge
Brownie Fudge Dessert
Buckeyes
Buckeyes
Butter Toffee
Candied Yams
Candy Bar Brownies
Candy Cane Brittle
Candy Cane Fudge
Caramel Krispie Treats
Caramels
Carmel Corn
Carol's Christmas Treats
Chocolate Almond Bars
Chocolate Balls
Chocolate Billionaires
Chocolate Chow Mein Candy
Chocolate Covered Cherries
Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Nut Caramels
Chocolate Popcorn
Chocolate Silk Bon Bons
Chocolate Truffels
Christmas Candied Walnuts
Christmas Crackle Candy
Christmas Mice
Chunky Mallow Candy
Cinnamon Hard Candy
Cinnamon Popcorn
Cranberry Nut Fudge
Cream Cheese Candy
Creamy Chocolate Truffles
Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls
Dark Chocolate Fudge
Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies
Dish of Dirt
Divinty
Dorothy's Peanut Butter/Butterscotch Noodle Cookie
Dreamcicle Fudge
Easy Candy
Easy Divinity
Easy Divinity Easy Divinity Candy
Easy Fudge
Easy Granola Candy
Easy Microwave Carmel
Easy Microwave Fudge
Easy Pecan Logs
English Toffee
English Toffee
English Toffee Bars
Fabulous Fudge
Fake Brittle
Fantasy Fudge
Festive Chocolate Truffles
Five Minute Fudge
Fool-Proof Fudge
Frosted Pecans
Fudge
Fudge
Fudge Brownies
Fudge for One
Fudge Puddles
Georgia Nuggets
Grandma Donna's Nummies
Grandma F's Delicious Fudge
Grandmother's Holiday Fudge
Hard Candy
Hard Tack Candy
Hazelnut Fantasy Fudge
Ho-Ho Hash
Holly Confection
Honey Comb
J & D's Peanut Butter Balls
Jeanne's Tiger Butter
Jen's Chocolate Meringues
J's Cream Fudge
Kim's Famous Cashew Brittle
Magic Marshmallow Fudge
Mama's Fudge
Maple Rum Balls
Margie's Best Candy
Martha Washington Candy
Martha Washington Mounds
Marzipan
Melting Moments
Melting Moments
Memaw's Reese's
Meme's Best Ever Peanut Butter Fudge
Meringues
Micky's Mints
Microwave Peanutbutter fudge
Microwave Pralines
Milk Fudge
Milky Way Bars
Million Dollar Fudge
Mimi's Famous Fudge
Mocha Truffles
Mom's Mints
Mr. Monroe's Famous Fudge
Mrs. Eisenhower's Fudge
Never Fail Fudge
Never Fail Fudge
No Bake Rum Balls
No Cook Peanut Butter Fudge
No Fail Fudge
Novia Scotia Treats
Nut Mallow Goodies
Nutty North Pole Fudge
Orange Balls
Orange Glazed Pecans
Out Of This World Fudge
Oven Carmel Corn
Peanut Brittle
Peanut Brittle
Peanut Brittle
Peanut Brittle (Microwave)
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Bars-An Elve's Favorite Treat
Peanut Butter Candy
Peanut Butter Candy
Peanut Butter Cups
Peanut Butter Cups
Peanut Butter Fruit Squares
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Snowballs
Peanut Clusters (mircrowavable)
Peanut Krispies
Peanut Patties
Pecan Candy
Pecan Kisses
Penuche
Penut Butter Buckeyes
Peppermint Bonbons
Peppermint Bark
Peppermint Bark
Peppermint Bark
Peppermint Wands
Popcorn Cake
Popcorn Cake
Potato Candy
Potato Candy
Potato Candy
Potato Candy
Praline Kisses
Pralines
Pralines
Puppy Chow
Puppy Chow
Puppy Chow
Puppy Chow (for Humans)
Quick and Easy Mini Marshmallow Sandwiches
Quick and E-Z Fudge
Raspberry Fudge Balls
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Droppings
Reindeer Food
Reindeer Food
Rocky Road
Rocky Road
Rocky Road Bark
Rudolph's Favorite Pecans
Rum Balls
Salt Water Taffy
Sea Foam Candy
Skor Fudge
Snowballs
Snowballs
Snowballs
Snowballs
Snowy Day Brownies
Snowy Divinity
Snowy Pretzels
Spiced Pumpkin Fudge
Stained Glass Candy
Sugared Nuts
Super Peanut Clusters
Treacel Fudge
Triple Layer Bars
TripleLayer Chocolate Bars
Truffles
Truffles
Turkish Delight
Turkish Delight
Turkish Delight
Turtles
Uncle Ferd's Butter Crisp Cracker Candy
Uncle Jack Hallwood's Peanut Butter Fudge
Very Easy Fudge
White Christmas
Willy Wonka Bars
Winter Strawberries

Five cup salad

1 c marshmallows
1 c pineapple, crushed or chunk
1 c sour cream
1 c mandarin oranges
1 c coconut

Mix all fruit together. Fold in sour cream. Chill and serve.

Hot Chocolate Mix

1 16 oz Hersheys Chocolate powder
1 11 oz jar of cremora
1 8 qt box powdered instant milk
1/2 pound powdered sugar

Mix ingredients together in large container. Store in tightly covered jars. To serve use 1/2 cup mix. Fill cup with boiling water. Top with marshmallows

Hawaiian meatballs

1 1/2 pd ground beef
2/3 c cracker crumbs
1/2 c onion, chopped
2/3 c evaporated milk
1 t seasoned salt
1/3 c flour
2 T shortening

Combine first 5 ingrediets; mix lightly until blended. Shape meat mixture into small balls. Roll in flour. Brown meat balls in shortening. Drain excess fat. Meanwhile repare sweet and sour sauce. After sauce is cooked pour over meat balls. Simmer covered for 15 minutes.

Sweet and Sour sauce
1 can 13 1/2 oz pineappple chunks
2 T cornstarch
1/2 C vinegar
1/2 C brown sugar
2 T soy sauce
2 T lemon juice
1 C green bell pepper chopped
1 T pimento chopped

Drain pineapple; reserve pineapple syrup. Add water to make 1 cup liquid; blend with cornstarch until smooth. Stir in the next 4 ingredients. Cook until thick and clear. Add pineappple, green bell pepper, and pimento, mix wel. Cover. Simmer over low heat 15 minutes. Add meat balls and simmer.

Party meatballs or hot dogs

4 pounds ground beef
1 egg beaten
1 large onion finely chopped
salt

or

large package cocktail hot dogs

1 21 oz bottle chili sauce
1 12 oz jar grape jelly
salt juice of 1 lemon

Blend together meat, egg, onion, and salt. Form into 100 small meatballs and arrange in electric skillet. Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer for 1 hour. Sear in heated chafing dish or crockpot

Sausage balls

1 pound pork sausage
1 pound sharp cheedar chees grated
3 cups Bisquick

Mix this together util crumbly. Form into small balls. Bake on cookie sheet covered with reynolds wrap for 10 minutes at 400 degrees.

Fresh Strawberry pie

2 c sugar
1 small package streaberry gelatin
6 T cornstarch
2 c water
Whipped cream
1 carton fresh strawberries
2 pie shells

While 2 pie shells are baking, wash, drain, and slice 1 carton fresh strawberries. In saucepan mix together 2 cups of sugar, 1 sm pkg of strawberry jello and cornstarch. Add 2 cups water and stir in well. Bring to a boil, stir as it simmers until thickened. Cool. Fill shells with sliced berries. Pour mixture over and refrigerate until set. At serving time spread whipped cream over the top.

Carrot Casserole

2 c carrots, sliced
1 stick butter
1 c sugar
3 T flour
1 T baking owder
3 eggs well beaten
Dash cinnamon

Cook carrots in lightly saleted water until tender. Mash unil smooth. lace carrots in mixing bowl. Add remaining ingredients. Mix well. pour into casserole dish. Bake in 400 degree oven for 15 minutes, then 45 minutes in 350 degree oven.

Sour Cream Coffee Cake

1 c butter
2 c sugar
2 eggs
1 c sour cream
1 t vanilla
2 c all purpose flour, sifted
1 t baking powder
1/4 t salt
1 c pecans chopped
4 T brown sugar
1 t cinnamon

Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Fold in sour cream and vanilla. Add dry ingredients which have been sifted together. Pour 1/2 of this batter into greased and floured bundt pan or angel food cake pan. Mix together pecans, brown sugar and cinnamon. Sprinkle 3/4 of mixture over batter. (Don't let it touch the sides of pan) Top with the fest of batter and sprinkle rest of nut mixture on top. Bake 350 for 45 to 60 minutes. Cool for 10 minutes before turning out of pan.

December 7, 2007

Beefy Taco Skillet

Ingredients:
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese Directions:

Cook the beef in a 10-inch skillet until well browned, stirring to break up the meat. Pour off any fat.Stir in the soup, salsa, water, and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. Top with the cheese.Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.Serves 4.

You can kick it up a notch by adding a teaspoon of hot pepper sauce to the soup mixture

December 3, 2007

Mom's Peanut butter balls

12 ounces peanut butter (smooth or crunchy)
1 cup butter
1 box confectioners' sugar
1 teaspoon vanilla
1 package chocolate chips
1/2 stick parifan wax

Directions
Mix peanut butter, butter, sugar and vanilla.
Roll into balls and place on cookie sheet covered with wax paper.
Melt chocolate & parifan wax in a double boiler.
Dip balls into mixture.
Cool and refrigerate

Spiced pumpkin cupcakes

1/2 c finely chopped pecans
3 T sugar
1 box Betty Crocker® SuperMoist® yellow cake mix
1 c (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 t pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting

Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.
High Altitude (3500-6500 ft): Make 30 cupcakes

Chipotle Chicken Tortilla Soup

Ingredients
1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

Preparation
Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Yield
4 servings
Cooking Light, AUGUST 2005

December 2, 2007

Toll house famous fudge

1 1/2 c sugar
2/3 c evaporated milk
2 T butter
1/4 t salt
2 c miniature marshmallows
1 1/2 c semi sweet chocolate morsels
1 t vanilla

Line 8 inch square baking pan with foil

Combine sugar, evaporated milk, butter and salt in medium heavy duty saucepan. Bring to a full rolling boil over medium heat stiffing constantly. Boil, stirring constantly for 4-5 minuts. Remove from heat.

Stir in marshmallows, morsels, and vanilla extract. Stir vigorously for 1 minoute or until marshmallows are melted. Pour into prepared baking pan. Refirgerate for 2 hours or until firm. Lift from pan: remove foil. Cut into pieces.

Toll House Chocolate chip pie

1 unbaked 9 inch deep dish pie shell
2 eggs
1/2 c all purpose flour
1/2 c grandulated sugar
1/2 c packed brown sugar
3/4 c butter
1 c semi-seet chocolate morsels
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325

Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels. Spoon into pie shell.

Bake for 55-60 min or until knfe inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve with whipped cream or ice cream.

Toll House Chocolate Chip Cookies

2 1/4 c all purpose flour
1 t baking soda
1 t salt
1 c (2 sticks) butter
3/4 c sugar
3/4 c brown sugar
1 t vanilla extract
2 eggs
2 c Semi Sweet Chocolate morsels

Preheat oven to 375

Combine flour, baking soda, and salt. Set aside.

Beat butter, sugar, brown sugar, and vanilla until creamy.
Add eggs one at a time beating well after each.
Gradually beat in flour mixture.
Stir in chocolate morsels.

Drop by rounded T onto a greased baking sheets.

Bake -11 minutes or until golden brown.
Cool and enjoy
Makes 5 dozen

Or greast a 15 x 10 inch jelly roll pan. Spread into prepared pan. Bake for 20-25 minutes or until golden brown.
Makes 4 dozen bars

November 30, 2007

Forgotten cookies

2 eggs whites
3/4 c sugar
1/2 c nuts
6 oz chocolate chips

Beat egg whites to soft peaks.
Blend in sugar and cotinue to beat until very stiff.
Fold in nuts and chocolate chips.
Drop by scant teaspoons onto a large greased cookie sheet.
Place in hot 375 oven.
Turn off the heat to the oven.
Leave cookies in the oven overnight or until oven is room temperature.
Easy and good

Cathedral Cookies

Melt
12 oz chocolate chips
4 T butter
Remove from heat

Beat
2 eggs and gradually add to choc mixture

Add
1 cup nuts chopped
1 small package colored miniature marshmallows

Form into long roll. Roll in powdered sugar. Refrigerate. Slice and serve.

Can also be frozen.

November 29, 2007

Lemon Bars

Ingredients
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup butter or margarine, softened
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/2 teaspoon baking powder
Powdered sugar

Preparation
Combine 2 cups flour and 1/2 cup powdered sugar.
Cut butter into flour mixture with a pastry blender until crumbly.
Firmly press mixture into a lightly greased 13- x 9-inch pan.
Bake at 350° for 20 to 25 minutes or until lightly browned.

Whisk eggs in a large bowl;
whisk in 2 cups sugar and lemon juice.
Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture.
Pour batter over crust.
Bake at 350° for 25 minutes or until set.
Let cool completely on a wire rack.
Cut into bars, and sprinkle evenly with additional powdered sugar.
Prep: 15 min., Bake: 50 min.
Yield
2 1/2 dozen

Southern Living, JULY 2001

November 28, 2007

Steak on Toast

1 sm box macaroni
1 medium round steak cut in serving pieces or sirlion tip sliced thin and cut bite size
can golden mushroom soup
1/2 soup can water
1 1/2 bags shredded cheese grated
Salt and pepper to taste

Cook macaroni according to package directions. Set aside
Season steak. Brown in hot oil with garlic salt.
Mix golden mushroom soup with water. Cook until creamy.
Put 1/2 macaoni in large greased baking dish.
Cover with 1/2 steak, 1/2 mushroom soup, and 1/2 cheese.
Repeat.
Bake 350 until cheese is melted about 10 min.

SUCCULENT SIRLOIN STEAK

3 lb. sirloin steak, 2" thick, cut into strips
3 tbsp. melted butter2 tbsp. vegetable oil
1/4 c. soy sauce2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp. ground ginger
1 clove garlic
Brown the steak in the melted butter and oil.
Combine the rest of the ingredients in saucepan.
Simmer, uncovered for 5 minutes.
Pour sauce over steak in a 13"x9" pan.
Bake at 350 degrees until tender.

November 27, 2007

Campbells Easy Turkey Pot Pie

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup *
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix Directions:

PREHEAT oven to 400°F.
MIX soup, vegetables and turkey in 9" pie plate.
MIX milk, egg and baking mix. Pour over turkey mixture.
Bake 30 min. or until golden.Serves 4.
TIP: *Or use Campbell's® Cream of Chicken with Herbs Soup.

Mexican Deer Soup

1 lb ground deer or ground beef
1 can pinto beans
1 can corn
1 can green beans
1 can stewed tomatoes
1 can dried tomatoes with green chilies
1 can beer
1 package taco seasoning mix
1 package ranch dressing mix
salt to taste
Brown the deer or beef and drain off the fat. In a soup pot, mix the deer or beef with the canned vegetables. Add beer to taste, or drain depending on how you like your soup and beer. Bring the ingredients to a boil, then simmer for 30-45 minutes.

Rusty's cookbook "Bringing the Outdoors In: From the Field to Your Table" is available on BarnesandNoble.com, Amazon.com, and PublishAmerica.com.

November 17, 2007

Light pumpkin squares

1 Angel food cake mix
1 15 oz can pumpkin (not pie mix)
3 T pumpkin pie spice
1 1/4 c water

Whip all together for about 1 1/2 minutes.
Spread in greased 9 x 13 pan.
Bake 350 25-30 min

Crunch top broccoli caserole

1bag (24 oz) Green Giant® frozen broccoli & three cheese sauce
1/4cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
3/4cup Fiber One® original bran cereal
2tablespoons grated Parmesan cheese
1/2teaspoon Italian seasoning
1 tablespoon olive or vegetable oil
1.Heat oven to 350°F. In ungreased 8-inch square microwavable dish or 2-quart microwavable casserole, place broccoli & cheese sauce. Microwave on High 7 to 8 minutes or until cheese is melted and mixture is very hot; stir well. Stir in roasted peppers.
2.Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In small bowl, mix crushed cereal and remaining ingredients until blended. Sprinkle over broccoli mixture in casserole.
3.Bake 20 to 25 minutes or until broccoli is crisp-tender and topping is crisp.

November 16, 2007

Sweet Potato Biscuits

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100° to 110°)
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Melted butter

Preparation
Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.
Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
Bake at 400° for 12 minutes or until golden.
Yield
makes 34 biscuits
Southern Living, NOVEMBER 2001

November 15, 2007

Classic Pecan pie

3 eggs
1 cup sugar
1 cup Karo Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.
Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.
Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Fish Tacos with Lime Cilanto Creama

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Yield
4 servings (serving size: 2 tacos)

Cranberry casserole

3 cups chopped apples
2 cups fresh cranberries
2 cups white sugar
1 ½ cups oatmeal
½ cup brown sugar
1/3 cup plain flour
1 stick margarine, melted
½ cup chopped pecans
Grease casserole dish. Combine apples, and cranberries. Add white sugar and mix well. Combine oatmeal, brown sugar, flour and melted margarine. Sprinkle over top of apples and cranberries.
Bake 30 minutes at 350 degrees. Take out of oven and sprinkle chopped pecans over top and bake 30 minutes more.
Serve hot or cold.

Turkey Brine

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

Dissolve salt and brown sugar in 2 gallons of cold water, add thyme, rosemary, orange and lemons

Let soak overnight

Pull out next morning, rinse off, roast and enjoy!

November 14, 2007

Iced Ginger Cookies

Ingredients
1 cup granulated sugar, plus more for rolling cookies
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1 cup powdered sugar
1 teaspoon lemon juice

. Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Note: Nutritional analysis is per cookie.
Yield
Makes 40 cookies

Creamy Chicken Enchiladas

1 can (10 3/4 oz.) Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.Serves 6.
TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Mississippi Mud Cookies

Ingredients
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.
Yield
Makes about 3 dozen

Peanut Butter Candy Bar Brownies

Ingredients
1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
(14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (Butterfinger) 1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

November 12, 2007

Campbell's green bean casserole

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 c milk
1 t soy sauce
Dash ground black pepper
4 c cooked cut green beans
1 1/3 c French's® French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions.
Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans

November 11, 2007

Asapargaus with red pepper sauce

Red Pepper Cream sauce
2 red bell peppers cored seeded and coarsely chopped
2 c heavy cream
1 t paprika
1 t fresh lemon juice
3/4 t salt
1/8 t freshly ground white pepper
Pinch cayene

Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium low and simmer until reduced by half about 35 min stirring occasionally. Remove from heat

Add paprika, lemon juice, salt, white pepper, and cayenne. Blend until smooth. Serve hot.

Blanched asparagus
16 asparagus spears
With a sharp knife remove the tough woody ends. Lay flat align the tips and trim to the same length.
Bring a large saucepan of salted water to a boil. Add asparagus and cook until just tender. 1 to 2 minutes depending upon the thickness. Drain and transfer to an ice bath to stop the cooking, drain and serve.

Pineapple Cheese casserole

2 20oz cans chunk pineapple drained and reserved
6 T pinapple juice
6 T self rising flour
1 C sugar
1 1/2 c shredded cheddar cheese
1 c Ritz cracker crushed
1/2 c pecans
1/2 stick butter melted

Drain pinapple, reserving 6 T juice. Mix first 5 ingreents together and pour into casserole dish. Mix last three ingredients together for a topping and top casserole. Bake 30 minutes at 350 Serve warm

Italian sausage stuffing

1 pd Italian sausage
1 pd mushrooms sliced
4 stalks celery liced
1 onion chopped
1 stick butter
white bread
salt & pepper

Remove the sausage from the casing and brown. While browning sausage melt butter in a pot v over medium heat. Add celery and onion. Cook until soft about 5 min. Add mushrooms and cook down approx 15-2o min. Drian sausage and add to onion mixture. Stir well. Add salt and pepper to taste. Break up bread and stir in handfulls at a time until the liguid has been soaked up. Cover and put in 300 degree oven for about 20 min

Honey bun cake

1 box yellow cake mix
1 c buttermilk
4 eggs
3//4 cup veg. oil
1/2 c sugar

4 t cinnamon
1 c brown sugar

Icing
1 1/2 c conf. sugar
1 1/2 t vanilla
4 1/2 T milk

Combine cake mix, oil, buttermilk, sugar and eggs. Pour into a greased sheet cake pan.
Mix the brown sugar and cinnamon and swirl that into the mix.
Bake 350 for 1 hour POur icing over cake while still hot

Icing just mix conf. sugar, vanilla and milk together until smooth

Baked pineapple

3 eggs beaten
1/2 c butter
1 c sugar
1 20 oz can of crushed pineapple with juice
1/2 c milk
8 slices bread cubed and decrusted
1/4 t vanilla extract

Preheat oven to 375

Cream together butter and sugar. Add eggs, milk, pineapple and juice. Then bread cubes and vanilla. Bake in a greased 2 qt casserole dish for 45 min.

Strawberry pretzel salad

2 c crushed thin pretzels
3 T sugar
3/4 c butter
2 c boiling water
2 heaping cups sliced strawberries fresh or frozen
8 oz cream cheese
1 c suar
1 c whipped topping
1 package 6 oz strawberry jello

Preheat oven to 400

Finely crush pretzels. Combine crushed pretzels with 3 T sugar and butter. Press mixture into the bottom of a 9 x13 baking pan to form the crust. Bake 6 to 10 min and cool completely

Pour 2 cups boiling water over jello. Stir until melted and let cool to room temp.

Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread over baked pretzel crust.
Add strawberries to cooled jello and let thicken slightly. Spread over cream cheese mixture. Refrig until firm

Virgin PinaColodas

1 large can pineapple juice
1 small can coco lopez
Mix and store in refrig

To make fill 1/2 full of ice and 1/2 full of mixture blend we

November 10, 2007

Cucumber Sandwiches

1 8 oz cheam cheese
2 T mayonnaise
2 T Italian Dressing mix
Dash of garlic salt
1 t lemon juice
2 T onion chopped fine
4 green onions chopped fine
1 large cucumber
Dill weed
Small slices of bread or crackers

Take room temp. cream cheese and add the next 6 ingredients, mix well.
Mixture is better if refrigerated overnight.
Spread over slices of bread w;ith the cream chesse mixture, add a slice of thinly sliced cucumber. Spinkle with dill weed on the top and enjoy.

Fall Chicken

6 boneless skinless breasts or chicken tenders
Add 4 T melted butter
3 T lemon juice
4 T soy sauce
1 can whole cranberry sauce
Bake 325 for 1 hour

New York Black & White cookies

2 c al purpose flour
1 t baking powder
1/2 t baking soda
1/2 c butter (1 stick)
1 c sugar
1 egg
2 t vanilla
1/2 c sour cream

Glazes:
1 c confectioners sugar
1/2 c heavy or whipping cream
1/4 t vanilla extract
1 c semi-sweet choc chips
1 T butter

Preheat oven to 375 Grease 2 large baking sheets

Combine flour, baking powder and baking soda-set aside
Beat butter with sugar until liht and fluffy. Beat in egg and vanilla. Beat in sour cream and flour until blended. Drop dough using 1/4 c measuring cups 3 inches apart on cookie sheets. With moistened hands flatten into 2 1/2 inch circles. Bake 13 minute or until edges are golden brown. Cool completely

White glaze-Whisk confectioners sugar, 1/4 c cream and vanilla. Cover and set aside.
Chocolate glaze-Melt choc in microwave with 1/4 c cream and butter for 1 min. Stir 1/2 way thru then stir until smooth at the end.

Spread 1/2 half of each cookie with white glaze and let set 10 min to dry. Then spread the remaining 1/2 half of each cookie with chocolate glaze tel stand until hardened.

Summer Salad

2 large cucumbers peeled and diced
2 large tomatoes diced
1 medium green pepper diced
1 medium onion diced
1 bottle 8 oz italian dressing
2 t sugar

Refrigerate at least an hour before serving

November 8, 2007

Veal Parmesean

1 egg
2 T water
2/3 C dry bread crumbs (any flavor)
1/3 C grated Parmesan cheese
1 1/2 pounds veal
1/4 c olive or vegetable oil
2 c tomato pasta sauce (any variety)
2 c shredded mozzarella cheese (8 ounces)

Heat oven to 350°F.

Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown

November 7, 2007

Chicken broccoli divan

1 10 oz pkg frozen boroccoli spears cooked and drained
1 1/2 c cubed cooked chicken or turkey
1 can broccoli cheese soup
1/3 c milk
1/2 c shredded cheddar cheese
2 T dry bread crumbs
1 T butter melted

Arrange broccoli and chicken in a 9" pie plate
Mix soup and milk and pour ove all
Sprinkle with cheese.
Mix bread crumbs with butter and sprinkle on top.
Bake 400 for 25 min
Broil 1 min to brown topping

Enchilada Casserole

3 lbs ground beef
3 small cans Enchilada sauce
21/ c sharp cheese, shredded
1 large onion chopped
12 corn tortillas

Brown meat and drain
Add 1 can enchilada sauce to meat. Stir and simmer on medium heat for 15-20 minutes

Preheat oven 350 degrees. Grease 9 x 13 baking dish.
Spread 1/2 can of enchilada sauce over bottom of casserole dish. Layer 6 corn tortillas on top of sauce. Add 1/2 of mat mixture to top of tortillas. Top meat mixture with 1/2 the chopped onion. Add another layer of 6 corn tortillas. Add remainder of meat mixture to top of corn tortillas, top with remaining chopped onion. Pour 1 1/2 cans of enchilada sauce over the top layer. Add shredded cheese to cover.
Bake 350 for 25 minutes or until cheese has melted.

Skillet Chicken and Macaroni parmesan

1 jar pasta sauce
1/4 c grated parmesan cheese
3 c cooked chicken
1 1/2 c uncooked elbow macaroni, cooked and drained
1 1/2 c shredded monzzarella cheese

Pour sauce, 3 T parmesan cheese, chicken and macaroni into skillet. Heat to boil.
Reduce heat to medium, cover and cook for 10 minutes until hot and bubbly stirring occasionally.
Sprinkle with mozzarella cheese and remaining parmesan.

Sweet N Sour chicken

Chicken breast
1 jar salsa
1 can pineapples

Place all in a baking dish and bake 350 for 1 hour
Great with pineapple casserole

November 6, 2007

Peanut butter banana pie

Crust:
1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray

Filling:
2/3 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups sliced banana
1 1/2 cups frozen whipped topping, thawed

Preparation
Preheat oven to 350°.
To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.
To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.
Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.

Coconut cream pie with pineapple

Crust:
1 frozen 8 inch pie shell

Filling:
1 (8 1/4-ounce) can crushed pineapple in heavy syrup
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted

Bake pie shell as directed

Drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Tiramisu Toffee Trifle Pie

1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75-ounce) frozen pound cake, thawed
1 (8-ounce) package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-ounce) whipped topping, thawed and divided
2 (1.4-ounce) English toffee candy bars, coarsely chopped

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

November 5, 2007

Peanut butter pie

1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 12-ounce whipped topping, thawed
2 9-inch graham cracker shells
4 teaspoons chocolate syrup

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Corn pudding

2 cans cream style corn
6 T flour
6 T butter
3 eggs
1 c sugar
1 c milk

Preheat oven to 350
Melt butter in casserole dish
Mix eggs, flour, sugar and milk together. Add corn. Place in melted butter. Bake for 1 hour. Very important to stir at 30 min so it is not soupy.

November 4, 2007

Breakfast Casserole

1 lb sausage 8 slices of bread-cubed and decrusted 12 eggs 2 cups milk 1 t dry mustard 1 t salt 1 small package of shredded cheddar cheese Saute sausage and drain. Grease 9 x13 baking dish and spread bread along bottom evenly. Crumble sausage over bread. Beat eggs, milk, mustard, and salt together and pour over sausage. Sprinkle cheese over top. Cover and refrig overnight and bake 350 for 1 hour. You can freeze but do not thaw before baking

November 3, 2007

Christmas Cookie recipe favorites

I hope this works click on any cookie and it will take you to the recipe
1-2-3 Cookies 7 Layer Cookies Allie Nelson's Famous Snickerdoodle Cookies Almond Crescent Shortbread Amish Sugar Cookies Andies Candies Cookies Angel Crisps Angenets Applesauce Cookies Apricot Fold-Overs Aunt Edy's Molasses Crinkles Auntie Linda's Ginger Gems Bakeless Dream Cookies Banana Drop Cookies Best Chocolate Chip Cookies in the World Biscotti Biscotti Blueberry Cookies Boiled Chocolate Oatmeal Drop Cookies Bronwnies Brown Sugar Shortbread Brownie Cookies Brownie Delight Brownies Buccaneer Snowballs Buried Cherry Cookies Butter Cookies Butter Nut Balls Butterballs Butterscotch Haystacks C.O.P. Cookies Candy Cane Cookies Candy Cookies Caramel Shortbread Cheesecake Brownies Cherry Buns Cherry Crowns Cherry Winks Chewies Chewy Noels Chinese Chews/Haystacks Chocolate Chip Cookie Bars Chocolate Chip Cookies Chocolate Chip Meltaways Chocolate Chip Peanut Butter Cookies Chocolate Christmas Trees Chocolate Cream Cheese Squares Chocolate Crinkles Chocolate Mint Snow-Top Cookies Chocolate Oatmeal Cookies (no bake) Chocolate Snowball Cookies Chocolate Streusel Bars Chocolate Sundae Cookies Chocolate Walnut Crumb Bars Choco-Scotch Crunchies Choose A Cookie Dough Recipe Christmas Crackers Christmas Crunch Bars Christmas Ginger Snaps Christmas Macaroons Christmas Mice Cookies Christmas Shaped Cookies Church Window Cookies Coconut Cookies Congo Squares Cookie in a Jar Corn Flakes Cookies Cornflake Christmas Wreaths Cowboy Cookies (oatmeal) Cream Cheese Cookies with Apricot Filling Crème De Menthe Chocolate Squares Crème Wafers Crescent Cookies Crispy Crunchies Date Nut Balls Date-nut Pinwheel Cookies Diabetic Peanut Butter Cookies Disgustingly Rich Brownies Doodles Double chocolate chip cookies Double-Chocolate Crinkles Eatmore Cookies Eggnog Cookies Elizabeth's Sugar Cookies Elves Quick Fudge Brownies Emily Dickinson's Gingerbread Cookie Recipe Emily's Best Brownies Famous Oatmeal Cookies Firemen Cookies Fluffy Shortbread Cookies Forgotten Cookies Frosted Peanut Butter Brownies Fruit Cake Cookies Fruitcake Squares Fry Pan Cookies Gems Ginger Cookies Ginger Crinkles Gingerbread Baby Gingerbread Cookies with Butter Cream Icing Gingerbread Men Gingerbread Men Ginny's Gluten Free Chocolate Chip Cookies Glory's Golden Graham Squares Glory's Sugar Cookies Gramma Chapman's chocolate coconut drops Grandma Elsie's Zimt (cinnamon) Cookies Grandma J's Butter Cookies Grandma Olson's Parkay Cookies Great Grandmothers Sugar Cookies Gum Drop Cookies Gumdrop Gems Haystack Cookies Ho-Ho Bars Holiday Cereal Snaps Holiday Chocolate Butter Cookies Holiday Raisin Walnut Bars Holly Cookies Hungarian Cookies (Little Nut Rolls) Ice Box Cookies Irresistible Peanut Butter Cookies Italian Cookies Jacob's Peppermint Snowballs Jam Bars Jessica's Famous Brownies Jessie's Chocolate Chip Cookies Jubilee Jumbles Juliet's Peanut Butter Blossoms Jumbo Chocolate Chip Cookies Kentucky Colonels Kiefle (cream cheese cookies with jam filling) Kifflings Kiss Cookies Lacy Swedish Almond Wafers Lemon Angel Bar Cookies Lemon Bars Lemon Cake Cookies Lemon Cream Cheese Cookies Lemon Squares Linzer Tarts Log Cabin Cookies Luscious Lemon Squares M&M Cookies Magic Cookie Bars Melt in Your Mouth Cutout Sugar Cookies Melting Shortbread Meme's Cream Cheese Cookies Milk Chocolate Florentine Cookies Mincemeat Cookies Mincemeat Goodies Molasses Cookies Molasses Forest Cookies Molasses Sugar Cookies Mom Mom's Crescent Cookies Mom-Mom's Ginger Cookies Mom's Nutmeg Sugar Cookies Mom's Old Fashion "Puffy" Sugar Cookies Monster Cookies Moravian Christmas Cookies Nana's Famous Soft Southern Cookies Nitey Nite Cookies No Bake Chocolate Cookies No Bake Chocolate Oatmeal Cookies No Bake Cookies No Bake Cookies No Bake Peanut Butter Cookies No-Bake Chocolate Oatmeal Cookies No-Bake Cookies Norwegian Sugar Cookies Nut Balls Oatmeal Bars Oatmeal Chocolate Chip Nut Cookies Oatmeal Coconut Crisps Oatmeal Cookies Oatmeal Scotchies Old Fashioned Sugar Cookies Ooey Gooey Caramel Chocolate Dunk Ooey Gooey Squares Orange Slice Cookies Parking Lot Cookies Peanut Blossoms Peanut Butter Bars Peanut Butter Blossoms Peanut Butter Cereal Cookies Peanut Butter Chewies Peanut Butter Chocolate Bars Peanut Butter Cookies Peanut Butter Cookies Peanut butter fingers Peanut Butter Reindeer Peanut Butter Surprises Peanut Marshmallow Cookies Pecan Puff Cookies Peppermint Snowballs Peppernuts Persimmon Cookies Persimmon Cookies Petey's Yummy Spicy Almond Thins Pfeffernuesse Pffefferneuse Cookies Pineapple Filled Cookies Pizzelles Potato Chip Cookies Potato Flake Cookies Praline Cookies Praline Strips Pterodactyl Nests Pumpkin Bars Pumpkin Bars Pumpkin Chip Cookies Pumpkin Chocolate Chip Cookies Pumpkin Cookies Queen Biscuits Quick Cookies Raised Sugar Cookies Raisin Filled Oatmeal Bars Raspberry Meringue Bars Really Peanutty Butter Cookies Reese`s Brownies Reese's Peanut Butter Bars Rich Flavor Christmas Cookies Rich Lemon Bars Ricotta Cheese Cookies Royal Almond Christmas Bars Rudolph Cinnamon Cookies Russian Tea Cookies Russian Teacakes Samantha & Kelsey's Chocolate Chip Cookies Sand Art Brownies Santa Claus Cookie Pops Santa Claus Cookies Santa's Butterscotch Melts Santa's Shorts Santa's Special Squares Scotch Cakes Scotch Shortbread Scotcharoos Scotcheroos Seven Layer Cookies Short Bread Cookies Shortbread Skor Squares Snicker Doodle Cookies Snickerdoodles Snickerdoodles Snow Balls Sour Cream Apple Squares Sour Cream Christmas Cookies Special K Cookies Spice Cookies Spicy Oatmeal Raisin Cookie Spritz Cookies Stained Glass Window Cookies Stir & Drop Sugar Cookies Sugar Cookies Sugar Cookies Sugar Cookies Swedish Pepparkakor (Pepper Cake) Cookies Swedish Sugar Cookies Sweet Marie's Swiss Treats Taralle (Italian Cookies) Tea Time Tassies Texas Brownies The Best Shortbread in The World Thumbprint Cookies Thumbprint Cookies Toffee Squares Traditional Christmas Sugar Cookies Traditional Gingerbread Men Cookies Triple-Chocolate Chip Cookies Ultimate Chocolate Chip Cookies Vanilla Waffer Balls Walnut Butter Cookies Walnut Crumb Bars White Chip Chocolate Cookies Wild Oatmeal Cookies Will's Famous Apple Jack Cookies Yummy Yummy Peanut Butter Blossoms