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. 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November 2, 2007

Baked potato soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 t salt
1/2 t pepper
4 green onions chopped
1 1/4 c shredded cheddear cheese
1 8 oz sour cream
1/2 cup bacon chopped

Wash and bake pototoes for 1 hour at 400
Cut potatoes in half lengthwise and scoop out center. Discard skins or make potatoe skins with them
Melt butter in a heavy large saucepan over low heat, then add flour stir until smooth
Add milk and continue to cook on mediun stirring constantly until thickened and bubbly
Add potato pulp, salt, pepper, chopped onions, bacon and cheese
Cook until heated all the way. Add sour cream.
Enjoy

Crockpot mac n cheese

2 c. dry macaroni
2 lb. box Velveeta cheese
1 stick butter
3 c. milk

Cook macaroni until almost done. In crock pot on high, mix butter and cheese cut in small pieces until melted. Add macaroni, milk and stir well. Set crock pot on low until meal time, stirring occasionally

November 1, 2007

Turtle candy

Twisted pretzel
Rolo candy
pecan halves

Place parchment paper on a baking pan. Spread pretzels out over pan leaving a small space around each one. Top each with a rolo. Then top with a pecan half. Bake at 350 for approx 10 just long enough for rolo to connect to pretzel and pecan half. Stores well to give as gifts.