December 23, 2010

Apple Dumpling

Apple Dumplings
(Scott School Tearoom)
1 cup water
1 ¼ cup sugar
1 stick butter
2 apples
1 tsp. cinnamon
1 roll of crescent rolls

Preheat oven to 375 degrees. Boil 1 cup sugar, 1 cup of water and butter. Boil until butter is melted. Peel and dice apples. In a bowl, combine ¼ cup sugar and cinnamon. Separate the rolls. Spoon in diced apples into each roll. Pinch together. Then sprinkle mixture of sugar & cinnamon over top. Pour water mixture in pan with apple dumplings. Bake 20-30 mins.

Easiest Peanut butter fudge

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

December 21, 2010

Orange creamsicle fudge

6 oz (1.5 sticks) butter
2 cups granulated sugar
3/4 cup heavy cream
1 package (12 oz) white chocolate chips
1 jar (7 oz) marshmallow cream (or fluff)
1 tablespoon orange extract
orange (or a combination of red and yellow) food coloring
1. Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

4. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

Spiced pumpkin fudge

Share Facebook Twitter Delicious Print Print Full Page Print Full with Photo Email Spiced Pumpkin Fudge
10 ratings

Prep:10 mins Cooking:20 mins Level:Easy Cooling:120 minsYields:48 servings (2 pieces per serving)This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.

Add to Recipe Box Save to Shopping List .Directions Comments Nutritional Info Photo Gallery .Ingredients
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

December 16, 2010

Guy's craisy oatmeal cookies

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary, finely chopped
Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.

In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

December 15, 2010

Chicken & Wild rice soup

1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Chicken & Wild rice soup

1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

December 13, 2010

Crab, brocolli, and red pepper quiche

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1(6-oz.) can white crabmeat, well drained
1cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel
4oz. (1 cup) shredded provolone cheese
1/3cup chopped roasted red bell peppers (from a jar), well drained
2tablespoons shredded fresh Parmesan cheese
1cup milk
1/4teaspoon salt
1/8teaspoon ground red pepper (cayenne)

1Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
2Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
3Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
4Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

December 12, 2010

Pumpkin cake roll

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon Spice Island® Pure Vanilla Extract
Additional confectioners' sugar, optional
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

December 8, 2010

Candy Cane

Peppermint Candy Cane Recipe
Sunday 11-28-2010 12:39pm ET
This old-fashioned peppermint Christmas candy recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavour with vanilla, rose, lemon, or peppermint.

Boil all except the flavouring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of baking soda.

After pouring upon platters to cool, pour two teaspoonfuls of flavouring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into short sticks or kiss-shaped drops.

The candy may be colored if desired, and the sticks shaped to make homemade candy canes for Christmas. Two thin sticks, one colored red and one left white, when twisted together and rolled will make a striped candy cane.


December 7, 2010

Potato soup

Potato Soup
Tuesday 11-02-2010 2:40pm ET

•6 medium potatoes, peeled and sliced
•2 carrots, chopped
•6 celery ribs, chopped
•8 cups water
•1 onion, chopped
•6 tablespoons butter, cubed
•6 tablespoons all-purpose flour
•1 teaspoon salt
•1/2 teaspoon pepper
•1-1/2 cups milk
•In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.
•In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

December 6, 2010

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET

1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour

Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET

1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour

Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET

1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour

Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

December 5, 2010

No bake peanut butter pie

No-bake Peanut Butter Pie

1 8oz block of cream cheese,softened
1/2 cup powdered sugar
1/2 cup peanut butter
8 oz tub of Kool Whip
1 graham cracker crust

Mix first four ingredients,except save about 1 1/2 cup of the Kool Whip. Once combined, pour into graham cracker crust. Spread the other whipped topping on top of the pie. Refrigerate for 45 minutes to 1 hour.

From Shirley Bradley of Dublin

December 4, 2010

Comfy potato casserole

1 frozen package of Southern Style Hash Brown potatoes, thawed
1 stick of butter
2 cans cream of celery soup
1 16 oz. container Sour Cream
2 cups shredded Sharp cheddar cheese

Prehead oven to 350 degrees. Place stick of butter in 13 X 9 glass pan and put in oven until the butter is fully melted. When melted, take out of oven and place thawed potatoes in the pan. Mix potatoes and butter. In a separate bowl, mix soup, sour cream and cheese. Add salt and pepper to taste. Pour this mixture over potatoes and mix thoroughly. Bake for 1 hour. Yummy!

From Jeanette Warwick of Craig County

December 1, 2010

Barefoot Contessa Coconut macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

November 29, 2010

Chocolate truffles

Chocolate Truffles

1 pkg Double stuffed Oreo Cookies

1 8oz Cream Cheese (softened)

1 tsp vanilla

Pulverize the cookies in a food processor, mix with cream cheese and vanilla, refrigerate for an hour or so, roll into about 1 inch balls and dip in melted chocolate.

You can use almond bark or any of the chocolate coatings, melt over hot water, ( being careful not to get any water in it or too hot as it will turn to mud)

*You can use white chocolate and tint for some pastel colors for the holidays.

November 18, 2010

Turkey cranberry pinwheels

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet4tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)4slices (about 5 oz) thinly sliced turkey breast2/3cup shredded Monterey Jack cheese
1Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
3Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
4Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
5Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Invite some spice to the party when you substitute pepper Jack cheese for the Monterey Jack.

November 10, 2010

Cheesecake stuffed luscious lemon cake

Yield: Makes 12 servings

1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
1. Preheat oven to 350°.

2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.

5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.

Test Kitchen Tip: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.

Oxmoor House, MARCH 2008

November 1, 2010

Pumpkin Pie dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

October 25, 2010

Diana's salsa roll-ups

4 oz. 1/2 of 8 oz pkg.) neufchatel cream cheese, softened
3 tbsp. chunky salsa
4 flour tortillas (6 inch)
1/2 cup mexican style finely shredded cheese
1/4 tsp chilli powder

Mix neufchatel & salsa; spread onto tortillas. Top with remaining ingredients.
Roll up tortillas tightly. Cut each crosswise into 5 slices.

Just so you know-I doubled the recipe for Bible Study. And I used regular cream cheese. So it's really your preference. And i think when i make them again, I'll beat the softened cream cheese so it will spread on the tortilla better.


October 24, 2010

Barbie's ranch cheese ball

2 8oz Cream Cheese

1 packet Hidden Valley Ranch

Seasoned Pepper (any brand you can get in the spice section)

Soften the cream cheese. Mix ranch packet into the cream cheese. Put mixture in fridge to firm up. Roll into big ball, then roll into the seasoned pepper. WaLa…. Ready to serve!

October 23, 2010

Chicken cordon bleu casserole

Classic chicken cordon bleu is juicy chicken pounded thin and wrapped around ham and Swiss cheese. This casserole version of the classic is simple to make and elevates the traditional with the addition of gravy, stuffing and broccoli.

2 cups broccoli florets
2 cups stuffing mix
4 chicken breast halves
4 slices swiss cheese
4 slices ham
2 can chicken gravy
Steam broccoli 2 minutes in microwave. Moisten stuffing mix. Combine broccoli and stuffing.

Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix.

Cover and microwave on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat. As an alternative, you can bake this casserole at 350 degrees F until the chicken is cooked through and the cheese is bubbly.

October 22, 2010

Barbie's oreo balls

1 package Oreos

1 8oz Cream Cheese

Almond bark or chocolate dipping containers

Crush Oreos into fine powder. Heat cream cheese so it is easy to mix. Combine Oreo crumbs and cream cheese, While it is warm and gooey, roll into small balls. Put balls into freezer to get the cream cheese to firm up. Once they are firm you may dip into chocolate.

Wal-Mart has small Styrofoam containers with chocolate chips that you can microwave. That is what I use because it is quick and easy, but you can use any kind of melted chocolate you like.

October 21, 2010

Pumpkin muffins

1 ½ c. sugar ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)

Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.

Bread (one loaf) = 75-90 minutes
12 Muffins = 45 minutes
24 Mini muffins = 25 minutes

October 20, 2010

Halloween Cookie Pizza

1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2cup creamy peanut butter
1cup candy corn
1/2cup raisins
1/4cup vanilla ready-to-spread frosting (from 1-lb can)


Heat oven to 350°F.
Line 12-inch pizza pan with foil; grease foil with shortening.
Cut cookie dough into 1/4-inch-thick slices; arrange in pan.
With floured fingers, press slices to form crust.
Bake 15 to 20 minutes or until deep golden brown.
Cool completely, about 30 minutes.
Use foil to lift crust from pan.
Carefully remove foil from crust; place crust on serving platter or tray.
Spread peanut butter over crust.
Sprinkle candy corn and raisins evenly over top.
In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency.
Drizzle frosting over cookie pizza.
Cut into wedges or squares.

October 19, 2010

Hazel's Fresh Coconut Cake

Southerner Hazel Burwell has been making this stately cake for her family for over 40 years. She brushes the layers with a coconut syrup to keep the cake moist, and adds marshmallows to the frosting to keep it soft.

Prep: 1 hr., 15 min.; Cook: 20 min.; Other: 10 min.

Yield: 1 (3-layer) cake

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
Boiled Frosting
2 to 3 cups shredded fresh coconut (about 2 coconuts)
Garnishes: kumquats, crab apples
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut. Garnish, if desired.

Hazel Burwell, Oxmoor House, MAY 2005

October 17, 2010

Preacher cookies

2 cups Sugar
1/4 cup Cocoa
1/2 cup Milk
1 stick Margarine
1 tsp. Vanilla
1/2 cup Peanut Butter
3 cups Old Fashioned Oats


Mix sugar, cocoa, milk and margarine in a saucepan on medium heat until it starts to boil.

Remove from heat and let cool a minute.

Add vanilla, peanut butter, and oatmeal.

Stir and drop on wax paper to cool.

Store in refrigerator

October 16, 2010

Buffalo Chicken wing dip


1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
1 16 oz chunky bleu cheese dressing
1 12 oz hot wing sauce
1 package shredded Monterey Jack cheese

Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
Bake until cheese is melted and bubbly.

Serve with your favorite crackers or chips. Great for football snacks!

October 12, 2010

Cake balls


1 box vanilla cake mix baked as directed
1 16-ounce can vanilla frosting
2 cups powdered sugar
4 tablespoons water
Lollipop sticks


1. Bake cake mix as directed. When cooled, crumble cake in large bowl.

2. Add 1/2 can of vanilla frosting. Use hands to mush together, adding more frosting if it seems dry.

3. Roll into 25 walnut-sized balls and put on a wax paper-covered cookie sheet.

4. Place a lollipop stick in each.

5. For icing, mix together powdered sugar and water until smooth, adding more water as needed.

6. Dip each ball in the icing and set on wax paper. Coat each with sprinkles and let set

October 11, 2010

Marmalade French toast

Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

Yield: 12 servings (serving size: 1 piece)

3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Nutritional Information
Calories:293 (28% from fat)
Fat:9g (sat 3.2g,mono 2.2g,poly 2.3g)
Maureen Callahan, Cooking Light, NOVEMBER 2006

Pumpkin fudge

3 cups sugar
3/4 cup butter
1 5-ounce can evaporated milk
1/2 cup canned pumpkin
1 10-ounce package cinnamon-flavored pieces
1 7-ounce jar marshmallow creme
3/4 cup chopped walnuts, toasted
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)

3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.

4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Nutrition Facts
Servings Per Recipe about 96 pieces Calories68, Total Fat (g)3, Saturated Fat (g)2, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)4, Sodium (mg)14, Carbohydrate (g)10, Total Sugar (g)9, Calcium (DV%)1, Percent Daily Values are based on a 2,000 calorie diet

October 10, 2010

Pumpkin cream cheese cupcakes

1 pkg. (2-layer size) spice cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 cup canned pumpkin 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 egg Make ItHEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Kraft Kitchens TipsSpecial ExtraStir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

October 9, 2010

Oreo suprise cupcakes

1 pkg. (2-layer size) chocolate cake mix 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 egg 2 Tbsp. sugar 48 Mini OREO Bite Size Chocolate Sandwich Cookies 1-1/2 cups thawed COOL WHIP Whipped Topping Make ItHEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.

BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.

Kraft Kitchens TipsSize-WiseAt 24 servings, these are the perfect sweet treats to serve at your next party.

Make it EasyFor easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.

October 8, 2010

Beef taco bake

1 pd ground beef
1 can Tomato soup 10 3/4 oz
1 cup salsa
1/2 cup milk
6 florr tortillas 8 inch cut into 1 inch pieces
1 cup shredded cheese

Brown ground beef pour off any fat
Add soup, salsa, milk, totillas, and 1/2 the cheese in the skillet to mix
Grease a 2 qt casserole dish and pour skillet items into the dish
Top with cheese
Bake covered 400 degrees for 30 minutes

Personal note: I used 2 cups cheese, and served with extra salsa, I also used ground turkey instead of the beef.

October 7, 2010


The dough:
1 1/4 oz. envelope of active dry yeast, (or 2 1/4 Tsp)
1 1/2 cups warm water (110°F - 115°F)
4 cups of bread flour
1 1/2 tsp. salt
2 Tbsp. extra virgin olive oil
1 Tbsp. sugar
Extra flour
Extra olive oil

The process:
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes, or extra so that the yeast becomes active.

Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.

After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.

Pizza dough's great, but what's dough without sauce?

The sauce:
3 tbsp. butter
16 oz. can of tomato puree
3 tbsp. olive oil
1 tsp. salt
3 cloves garlic, minced
1/4 tsp. black pepper
3 large yellow onions, minced
1 tsp. whole oregano
2 quarts. canned whole Italian tomatoes
1 tsp. whole basil

Melt the butter with olive oil in an oven or large skillet. Slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it. Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future. Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet.

October 6, 2010

Carmel apples

5 apples (1-1/2 lb.), washed, well dried 1 pkg. (14 oz.) KRAFT Caramels 2 Tbsp. water 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted 2 squares BAKER'S Semi-Sweet Chocolate Make It
INSERT wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute.

DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.

MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
Kraft Kitchens TipsSize-WiseHere's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak. SubstituteSubstitute 2/3 cup chopped PLANTERS Salted Peanuts for the toasted coconut.Cooking Know-HowIf the apples you purchase are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels.nutritional information per serving

Calories 460 Total fat 16 g Saturated fat 11 g Cholesterol 5 mg Sodium 250 mg Carbohydrate 79 g Dietary fiber 6 g Sugars 71 g Protein 4 g Vitamin A 2 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 6 %DV K:694 v0:54700 kraftstore

October 5, 2010

Molten Chocolate surprise

4 squares BAKER'S Semi-Sweet Chocolate 1/2 cup butter or margarine 2 whole eggs 2 egg yolks 1 cup powdered sugar 1/3 cup flour 12 CHIPS AHOY! Cookies 1/2 cup thawed COOL WHIP Whipped Topping Make ItHEAT oven to 425°F.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.

LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

BAKE 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with COOL WHIP.
Kraft Kitchens TipsSize-WiseWith their built-in portion control, these rich treats are good for a special occasion and go a long way on chocolate flavor. Make Ahead Batter can be prepared ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffin cups and bake as directed.

SubstitutePrepare using OREO Cookies.

September 28, 2010

Chicken noodle casserole

2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.

In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.

Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.

Remove from oven and let cool slightly before serving.

Cook time 45 minutes
Level Easy
Serves 6

September 27, 2010

Chicken tortilla bake

Chicken Tortilla Bake
By Carl Banik

Overall Rating

Spicy Southwestern Chicken Meal

2 Lbs Ground Chicken
1 11 1/2 oz Flour Tortillas
1 10 3/4 oz can Cream of Chicken Soup
1 10 3/4 oz can Cream of Mushroom Soup
1 10 3/4 oz can Cheddar Cheese Soup
1 10 oz can Ro-Tel Diced Tomatoes & Green Chilies (mild or hot)
1 12 oz package of Shredded Cheddar Cheese
salt & pepper to taste (optional)
Pam or some other cooking spray

Cook chicken until done in a large pan. Add all three cans of soup and stir together until thoroughly mixed. Add can of tomatoes & chilies and combine with chicken & soup mixture. Add Salt & Pepper if desired. In a large baking dish, spray the bottom and sides with spam. Place a layer of tortillas in the bottom of baking dish. Add a layer of chicken mixture and than a layer of cheese. Continue adding tortillas, chicken and cheese until gone, ending with tortillas on top. Cover and Bake at 350 degrees for 30 minutes.

Prep Time: 20 Min
Cook Time: 40 Min
Total Time: 1 Hr
Servings: 12

September 25, 2010

Judy's beach shrimp

3-4 lbs shrimp with peel frozen
1 bottle zesty italian dressing
2 garlic cloves crushed
Black pepper
Fresh parsley
2 lemons halved
butter pats

Mix all together in a baking dish. Squeeze lemon juice over and then put lemon's in the pan as well. Put pats of butter over the top

Bake 375 for 30 min and serve

September 24, 2010

Tator tot veggie casserole

1 1/2 pounds lean ground beef
4 cups frozen mixed vegetables
1/2 medium onion, chopped
1 19-ounce can condensed cream of chicken soup
1 32-ounce package frozen Tater Tots
Preheat oven to 375F degrees.

Cook ground beef until just beginning to brown and drain excess fat. If you use extra lean ground beef, you can omit this step.

Spray a 2-quart baking dish with cooking spray.

Spread drained, partially cooked, ground beef into bottom of dish, covering entire bottom, gently tamping beef down.

Sprinkle ground beef with diced onions.

Layer frozen vegetables as next layer.

Cover with the soup, carefully spreading with spatula to cover entirely.

Layer Tater Tots on top, covering entire top with Tots.

Bake at 375F for 1 hour, or until hamburger is done, checking after 30 minutes. If Tots are getting too brown, lower oven temperature to 350F degrees.


September 23, 2010

Beefy tator tot casserole

1 pound ground beef
1 can (10.75 ounces) cream of chicken condensed soup
1 can (10.75 ounces) cream of mushroom condensed soup
1 1/2 cups milk or sour cream or mixture of the two
1 package (1 pound) tater tots (potato rounds, gems)
1/4 pound each of Cheddar and Monterey Jack cheese
seasonings, if desired
Preheat oven to 375 degrees F.

Brown ground beef in medium saucepan. Drain.

Add soup and milk (and seasonings, if desired).

Mix together and heat on medium-high setting. Stir frequently to avoid scorching.

Add 3/4 of cheese and continue to stir until cheese has melted.

In 9 x 13 inch baking dish, arrange tater tots in single layer on bottom.

Pour soup mixture over the top, spreading evenly over all tater tots.

Sprinkle remainder of cheese over the top.

Bake in 375 degrees F oven for 25 to 30 minutes or until center is bubbly.


September 22, 2010

Cheesy chicken casserole

2 pounds chicken, cooked
1 cup milk
8 ounces cream cheese
1/2 teaspoon salt
3/8 teaspoon garlic salt
3/4 cup Parmesan cheese
10 ounces package of frozen broccoli, cooked
1. Remove skin and bones from chicken; thinly slice meat, chill.

2. Blend milk, cream cheese, salt and garlic salt in a double boiler (or a saucepan over low heat if you're very careful) until smooth and thoroughly heated. Stir in half cup of Parmesan cheese.

3. Arrange broccoli in 2 quart casserole dish; cover with 1 cup of cheese mixture. Top with chicken slices; cover with remaining cheese mixture. Sprinkle with remaining Parmesan cheese.

4. Bake at 350 degrees F for 25-30 minutes. Remove, let stand 5 minutes.


September 21, 2010

Slow cooker taco casserole

This tasty casserole tastes just like a baked taco. Cook this all-day while you work, relax on the couch or run errands - the slow cooker does all the work for you.

Cooking Time: 8 hr

1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green pepper, chopped
2 drops Tabasco sauce
15 ounces can tomato sauce
1 teaspoon chili powder
1 cup frozen corn
2 (16 oz.) cans chili with beans
3/4 pound grated cheese
Nacho cheese tortilla chips
Brown ground meat and drain. Add onion, garlic, and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder.

Grease slow cooker and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese.

Cover and cook 6 to 8 hours on low.


September 16, 2010

Easy Brunswick stew-crockpot

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Yield: Makes 14 cups

1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

Southern Living, OCTOBER 1999

September 14, 2010

Pizza crescent sandwich

1 can (8 oz) Pillsbury refrigerated crescent dinner rollsor 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package pepperoni slices (3 1/2 oz)
4 tablespoons spaghetti or pizza sauce
1 package (6 oz) mozzarella cheese slices

1Heat oven to 375°F.2If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7x5-inch rectangles.3Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.4Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.5Bake 13 to 16 minutes or until golden brown.

September 10, 2010

Sausage & potato casserole

3/4-1 lb. bulk breakfast sausage (mild or hot, you choose)
6 medium potatoes
1/4 cup melted butter
1 chopped medium onion
1/2 tsp. minced garlic
1 tsp. basil
1 tsp. summer savory (if you don't have it omit it, I do)
3/4 cup Pepperidge Farm herbed stuffing mix
1/4 cup melted butter
1 cup milk
2 cups (or 8 oz.) shredded cheddar cheese

Preheat oven to 350 degrees. Peel, slice, & boil potatoes. Melt 1/4 cup butter & sauté garlic & onion. Add basil, savory, & 4 Tbsp. stuffing mix. Set aside. Fry sausage on medium heat and drain fat. Add onion mixture to sausage. Drain potatoes and stir into sausage mixture. Place mixture in a greased 9x13 oven proof dish. Mix cheese, melted butter and the rest of stuffing mixture and milk. Sprinkle over top. Bake 40 minutes. Enjoy!

From Angie Wilkerson of Keysville

September 9, 2010

Taco stuffed shells

2 pounds ground beef
2 envelopes taco seasoning mix
1 8 oz. package cream cheese, cubed
1 box jumbo pasta shells
¼ cup melted butter or margarine
1 cup salsa or to your liking
1 cup taco sauce or to your liking
2 cup shredded cheddar cheese
1 ½ cup crushed tortilla chips or to your liking
Sour cream, garnish if desired
Green onions, garnish if desired

In a pot, cook beef until no longer pink; drain. Add taco seasoning and prepare according to package directions for each. Add cream cheese, cover and simmer for 5 to 10 minutes or until melted. Transfer to a Tupperware bowl and chill for 1 hour. Cook pasta according to package directions and drain. Gently toss with butter. Butter or grease a 13 X 9 casserole dish. Next, spoon salsa into the dish. Stuff the shells with the meat mixture and place on top of salsa. Top shells with taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese and crushed chips. Bake an additional 15 minutes longer or until heated through and cheese melted. Serve with sour cream and green onions.

From Stacey Tucker of Rustburg

September 8, 2010

Strawberry sno cones

1 cup boiling water
1 pkg. (8-serving size) JELL-O Gelatin, any red flavor
1 cup pureed strawberries
1/2 cup light corn syrup
1/2 cup ice cubes
8 paper or plastic cups (8 oz.)
8 cups crushed ice

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Add strawberries, corn syrup and ice cubes; stir until ice is completely melted.
Fill each paper cup with 1 cup of the crushed ice.
Pour gelatin mixture evenly over ice. Serve immediately.

September 7, 2010

Shoney's strawberry pie

1 C. water
1 C. sugar
3 Tbsp. cornstarch
6 Tbsp. strawberry Jell-O
and enough fresh whole cleaned strawberries to fill a baked 9-inch deep-dish piecrust.

Blend sugar, cornstarch and water together and cook to almost pudding stage. Add Strawberry Jell-O. Place drained whole fresh strawberries into baked deep-dish 9-inch pie shell. Pour cooked mixture over berries. Chill 2 hours at least. Top with Cool Whip. Or Whipped Cream

Copycat recipes

September 6, 2010

Apple spice cupcakes

18 ounces Spice Cake Mix
1-1/4 cups Warm Water
3 Eggs
1/3 cup Applesauce
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
4 cups Powdered Sugar


1. Preheat oven to 350 F.

2. Add spice cake mix warm water, eggs and applesauce to mixing bowl of electric mixer.

3. Mix on low speed about 30 seconds.

4. Increase speed to medium speed and mix 2 minutes or until smooth.

5. Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.

6. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from oven. Cool 5 minutes.

8. Transfer cupcakes from pan to wire rack.


1. Add cream cheese, butter, and vanilla to small mixing bowl. Beat on low speed until smooth.

2. Gradually pour in sugar, continue beating until smooth.

3. Spread frosting on top of each cupcake.

September 5, 2010

Zuccini bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes


September 4, 2010

Grandmas baked beans

1 Tablespoon olive or cooking oil
1/2 pound maple-flavored slab bacon, diced
3/4 cup chopped Vidalia onions
1/2 cup chopped green peppers
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) northern beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
3/4 cup Hunt’s ketchup
1 teaspoon prepared yellow mustard
2 Tablespoons dark molasses
1/2 teaspoon liquid smoke
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground cinnamon
2 teaspoons brown sugar
1/4 teaspoon dried thyme leaves
Kosher Salt and freshly cracked pepper to taste


STEP ONE: Assemble all ingredients and cooking utensils.
STEP TWO: Preheat grill to 250° F.
STEP THREE: Heat a large saucepan over medium-high heat. Add the oil and bacon. Sauté until the fat is rendered and the bacon is slightly crispy.
STEP FOUR: Remove the bacon and reserve.
STEP FIVE: Add the onions and peppers; sauté until softened, about 5 minutes.
STEP SIX: Place the beans and reserved bacon in the pan. Add the remaining ingredients and stir well to combine. Taste for seasoning.
LAST STEP: Cover and bake for about 2 hours on the grill. Beans are done when they are thick and hot.

September 3, 2010

Old fashioned potato salad

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

The Neelys

September 1, 2010

Parker house rolls

1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 to 1 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

Apple Pie

6 small or four large cooking apples (Granny Smith recommended)
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
cold water
1/2 cup sugar (amount of sugar is determined by how sweet the apples are)
3/4 tsp ground cinnamon
one egg
pie pan
small fruit knife, peeling tool, rolling pin, Pastry brush,

Wash and peel the apples, then core and chop them using a small knife. Place the apple slices in a pan and sprinkle with sugar, 2tbps of water and 3/4 tsp of cinnamon. Cook slowly till soft, place in a container and refrigerate.

all purpose flour and butter Add a pinch of salt and sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs. Make a hollow circle in the powdered mix and add to this approx. 2 tbsp of water. Now gently mix the water into the powdered mix until a paste is formed. Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency. Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour. Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days. (Mixer: You could place everything into a food processor and mix it up that way also.)

Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish. Roll it out to a 1/5 inch thickness and until it is large enough to cover the pie dish with a little extra to spare. Make sure you have dusted the working surface with some flour to prevent the dough from sticking. Lift the dough gently and flop it over the pie pan and set into place. Ease the dough all around the pie dish and into the dip. Now you can add the filling or alternately freeze the pie shell for later use. Spread the filling evenly into the pie shell. Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth. Using water or egg wash, wet the dough on the edge of the pie shell. Roll out the remainder of the dough and gently flop it over to cover the top of the filled pie dish. Using your thumb and fingers press the two pieces of dough firmly together. Using a small sharp knife trim the dough by cutting against the edge of the pie pan in a downward motion. Clean the edge using your thumb and fingers again. Make an egg wash using one egg and a pinch of salt. Brush it over the top of the pie. With a small sharp knife stab in a few small cuts in the middle of the pie top. sprinkle some sugar over the pie. Bake in a pre-heated oven of 430 for ten minutes then bake at 375 twenty minutes or until golden brown Leave to cool or serve hot... fresh from the oven.

August 31, 2010

Salsa chicken and rice

1 can (10 oz) Old El Paso® enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso® Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

August 25, 2010

Paula Deen's skillet apple pie

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.

Prep Time:
Cook Time: 10 min
Difficulty: Easy

Show: Paula's Party

Turkey Tetrazzini

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Southern Living, NOVEMBER 2003

August 23, 2010

Buttermilk blueberry pancakes

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes

Buttermilk blueberry pancakes

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes

August 22, 2010

Whipped cream

•1 cup heavy cream
•1/4 cup sugar
•1 teaspoon vanilla
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

August 20, 2010


1 pound of lean ground lamb
1 pound of lean ground beef
2 onions, finely minced
4 cloves garlic, through press
4 tablespoons of melted butter
3 tablespoons of extra virgin olive oil
1 1/2 teaspoon of salt
3/4 teaspoon of ground black pepper
1/2 cup of wine, dry (optional)
One 8 ounce can of tomato sauce
1 can of tomato paste
1 1/2 cup of water
1 tablespoon of crushed Greek oregano
1 1/2 pound of Greek long macaroni or ziti
3 cups of grated Kefalotiri cheese
8 ounces of feta cheese, crumbled
12 eggs, beaten until fluffy
1 quart of milk
Chopped parsley

Sauté meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix. When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk. Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350ºF. for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.

August 19, 2010

Fried apple pies

December, 1985

By: Rock Ridge Baptist Church as prepared for the Blue Ridge Folklife Festival at Ferrum College the last Saturday in October each year. They hand out a printed sheet with this recipe on it with the purchase of delicious fried pies.

Pie Crust:

4 cups flour (plain)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 1/2 cups shortening

Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour (3 1/3 cups) and blend until pieces are the size of small peas.

Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.

Pie Filling:

6 cups dried apples
1 teaspoon salt
3 teaspoons allspice
3 1/2 cups sugar

Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.

August 12, 2010

Vanilla ice cream

5 cups of whole milk
1 can Easgle brand sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
2 to 3 tablespoons vanilla

Mix and freeze

Add 1/2 pureed apple pie before freezing
Once frozen mix in the other half of pie cut in small pieces
Serve with caramel sauce

By: Angela Thomas

August 9, 2010

Chocolate eclair cake

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.

August 2, 2010

Grilled ham & cheese loaf

1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
3/4 lb thinly sliced fully cooked ham

1. Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
2. Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
3. Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
High Altitude (3500-6500 ft): Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place packet on unheated side. For one-burner gas grill, cook over very low heat. For charcoal grill, move medium coals to edge; place packet in center of grill. Cover grill; cook 20 to 30 minutes, rotating and turning packet over every 5 minutes.

To bake foil-wrapped loaf, bake at 350°F 40 to 45 minutes or until cheese is melted.
Add a little horseradish to the mustard for more of a flavor kick.

August 1, 2010

Strawberry layer salad

7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

1.In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
2.In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

July 24, 2010

Baked rice

¾ cup raw white rice, washed
2 teaspoons salt
2 Tablespoons butter or margarine
2 Tablespoons minced onion
2 cups boiling water

Makes 4 servings


1. In a greased 1 ½ quart casserole, combine all the ingredients.

2. Cover, bake in a moderate oven of 350°F, for 30 minutes.

July 23, 2010

Strawberry dream squares

12 HONEY MAID Honey Grahams, finely crushed (about 2 cups) 1/3 cup Butter or margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup Sugar 1 cup drained mashed thawed frozen strawberries 3 cups thawed COOL WHIP Whipped Topping, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 3-1/2 cups cold milk Make It
MIX graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

MIX cream cheese and sugar until well blended. Stir in strawberries. Gently stir in 2 cups COOL WHIP; spread over crust.

BEAT pudding mixes and milk with whisk 2 min. Pour over cream cheese filling. Refrigerate 1 hour; top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.
Kraft Kitchens TipsHealthy LivingSave 70 calories and 4 grams of fat, including 3 grams of saturated fat, per serving by preparing with HONEY MAID Low Fat Honey Grahams, PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.SubstituteSubstitute 1 cup mashed fresh blueberries or raspberries or 1 cup drained canned crushed pineapple for the strawberries.Special ExtraTop dessert with a layer of sliced bananas before cutting to serve.

July 20, 2010

Dreamy orange cream

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup frozen (thawed) fat-free whipped topping
1 pouch Nature Valley® crunchy granola bars (2 bars), crushed
1 can (15 oz) mandarin orange segments, drained

1. In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
2. Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.

July 13, 2010

Gramma Ruths Peanut Butter Candy

2 cups powdered sugar
1 tsp vanilla
1 tbls mashed potatoes
2 tbls of evaporated milk
1/2 cup creamy peanut butter

Put the first 4 ingredients in bowl and blend with beater bar.
Mixture should come out the consistency of pie dough, but should stick together.
Put powdered sugar(enough so batter doesn't stick) on a cutting board.
Roll out the dough 1/2 inch thick.
Spread peanut butter over dough. taking a spatula scrap the edge of the dough and roll into a log.
Cut log in half.
Roll out the log until it is about the size of 50 cent piece.
take a knife and cut into 1/2 in slices.
when the pieces have set long enough to become firm dip the tops into melted chocolate and decorate with sprinkles.


July 10, 2010

Jessica's salsa

Jessica's Salsa (I make a bunch at once, so it can be pared down or changed to your liking)

10 lbs Tomatoes
2 large cans tomato puree
3 onions, chopped
3 green peppers, chopped
1 small can chilis (can change according to how hot you like it)
1/4 c. lemon juice (or lime)
3 TBS vinegar
6 cloves garlic, minced
6 TBS dried cilantro (or fresh)
4 TBS sugar
4 tsp cumin
2 tsp parsley
Chili powder (add as needed)

Place tomatoes in a pot of boiling water until skins start to peel. (About 30 seconds). Transfer tomatoes into ice water until cool. Remove, and take off the skins, stems, and any bruises. Chop finely (or put in food processor), and put in a LARGE pot. Chop onions and green peppers in a food processor. Add to tomatoes. Add the rest of the ingredients, stiring throughly. Bring to boiling, and then reduce heat and simmer for about 30 min. Transfer to glass jars, process 25 min (pints) or 35 (quarts) in a hot water bath. Enjoy for months to come!!

June 30, 2010

Cherry cola ribs

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce

1. Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
2. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
3. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
4. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
High Altitude (3500-6500 ft): Grill over medium-low heat.

June 29, 2010

Red White & Blue poke cake

1 box (18.25 oz) Betty Crocker® SuperMoist® white cake mix
Water, oil and egg whites called for on cake mix box
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

1. Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely in pan on cooling rack 1 hour.
2. Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
3. In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store in refrigerator.

June 24, 2010

Best Banana pudding

1 large package vanilla pudding (french vanilla is richer)

1 package cream cheese
1 regular cool whip
1 can sweetened condensed milk
approximately two bags of Pepperidge Farm Chessmen cookies
1 nice bunch of bananas

Line a 9" x 12" dish with Chessmen cookies, slice bananas on top of cookies.
Mix pudding by package directions then fold in the cool whip.
In another bowl, blend the cream cheese and sweetened condensed milk. After this is blended, pour the pudding cool whip mixture in and mix all together.
Pour the mixture over the bananas, then put Chessmen cookies on top, just like you lined the bottom. Refrigerate for a short time, then take it with you!!
from Kaye Bradley of Salem

June 23, 2010

Summer fruit salad

1 can light fruit cocktail
1 can light pinapple tidbits
1 can mandarin oranges
1 box sugar free vanilla pudding

drain the oranges and fruit cocktail and mix together in a bowl. drain the juice from the pineapple in a separate bowl and add the pineapple to the other fruit. mix the pudding with the pineapple juice. coat the fruit. refrigerate for 1-2 hours. serve cold

Apple crunch mix

2 cups cinnamon-flavored oat square cereal
2/3 cup original or cinnamon-flavored crisp baked apple pieces
1/2 cup shelled lightly salted pistachio nuts or coarsely chopped toasted pecans
1/4 cup golden raisins
In medium bowl combine cereal, apple pieces, nuts, and raisins. Store in airtight container at room temperature up to 1 week. Makes 6 (1/2-cup) servings.

2. Chocolate Crunch Mix: In medium bowl combine 2 cups sweetened oat square cereal, 1 tablespoon unsweetened dark or regular cocoa powder, and 1 teaspoon powdered sugar; toss to coat. Add 2/3 cup original-flavor crisp baked apple pieces, 1/2 cup dry roasted peanuts, and 1/4 cup dried cranberries or dried banana chips.

Nutrition Facts
Calories 164, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Sodium (mg) 94, Carbohydrate (g) 25, Total Sugar (g) 10, Fiber (g) 3, Protein (g) 5, Vitamin C (DV%) 4, Calcium (DV%) 5, Iron (DV%) 35, Percent Daily Values are based on a 2,000 calorie diet


June 22, 2010

Black eyed pea salad

2 tablespoons cooking oil
4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4 cloves garlic, minced
1 teaspoon cumin seeds, crushed
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup sliced green onions
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
2 cups chopped tomatoes

1. In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.

2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.

3. To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.


June 21, 2010

Maple syrup salmon

1/4 cup maple syrup
1 garlic clove, minced
1/4 cup balsamic vinegar
2 pounds salmon, cut into 6 equal-sized fillets
1/4 teaspoon kosher or sea salt
1/8 teaspoon fresh cracked black pepper
Fresh mint or parsley for garnish

1.) Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

2.) In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later.

3.) Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total.

4.) Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and top with reserved maple syrup mixture. Garnish with fresh mint or parsley and serve immediately.

June 20, 2010

Fried green tomatoes

- Vegetable oil
- 4 green tomatoes, cut into 1/4 inch slices
- Kosher salt and freshly ground black pepper to taste
- 3/4 cup all-purpose flour
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups bread crumbs
- Pinch cayenne pepper


In a deep saucepan or deep fryer, preheat oil to medium high or 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour in a shallow dish. In another shallow dish, beat eggs with milk. In a third dish, mix bread crumbs with cayenne. Dredge tomatoes through the flour, then the eggs and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Allow to drain on brown paper bag. Serve with marinara sauce or ranch dressing ranch

June 14, 2010

Zesty Lime fish tacos

1 lb tilapia fillets (about 4)
1/2 cup fresh lime juice (2 to 3 limes)
3 cloves garlic, finely chopped
1/4 cup Pillsbury BEST® All Purpose Flour
1/4 cup yellow cornmeal
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons Crisco® Pure Canola Oil
1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage

1. Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
3. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.


June 13, 2010

Slow cooked pork sliders

By Campbells Kitchen

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 packages (15 ounces each) Pepperidge Farm® Sliders
Hot pepper sauce (optional)

1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.

2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.

3. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.

Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.

Makes: 12 servings (2 sliders each).

May 27, 2010

Banana split tart

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup semisweet chocolate chips, melted*
2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt
2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 cup fresh strawberries, sliced

1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4. Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
*To melt chips, place in small microwavable bowl. Microwave on High 45 seconds; stir until smooth. If necessary, microwave an additional 15 seconds.


May 26, 2010

Hashbrown casserole


1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy

Show: Paula's Best Dishes

May 25, 2010

Not yo mama's banana pudding


1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies


Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe courtesy Paula Deen

Servings: 12 servings
Prep Time: 30 min
Cook Time: n/a
Difficulty: Easy

Strawberry cobbler

12 cups sliced fresh strawberries (about 4 pounds)
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened


Preheat oven to 350º F.

In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.

In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.

In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.

Recipe courtesy of Hoffman Media for Cooking with Paula Deen Magazine

May 24, 2010

Tomato pie


1 cup grated mozzarella
1 9-inch prebaked deep dish pie shell
1/2 cup chopped green onion
10 fresh basil leaves, chopped
4 tomatoes, peeled and sliced
1 cup grated cheddar
1 cup mayonnaise
salt and pepper

Preheat oven to 350 degrees.

First, blanch the tomatoes and slice. Place the tomatoes in the collinder to drain.

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Recipe courtesy Paula Deen

Servings: 6 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy

Show: Paula's Home Cooking/Savannah Country cookbook/Paula Deen and Friends cookbook

May 23, 2010

Apple dumplins


2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew

Pre heat oven to 350 degrees

Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.

Preparation time: 20 minutes
Cook time: 45 minutes
Ease of Preparation: easy

Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.

May 22, 2010

Potato chip cookies


2 cups (4 sticks) butter, softened
1 cup sugar
3¼ cups all-purpose flour
1 teaspoon vanilla
1½ cups coarsely crushed potato chips
¼ cup confectioner’s sugar

Preheat oven to 300 degrees.
In a large mixing bowl cream butter and sugar. Slowly blend in flour and vanilla. Add crushed potato chips and mix well. Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly. Bake 18-20 minutes, or until light brown around the edges. Remove to wire rack to cool. Sprinkle with confectioner’s sugar.

Yields: 6 doz.

Notes From the Paula Deen Test Kitchen: When using a fork to press cookies on baking sheet dip the fork in flour first and the batter will not stick to the fork. These cookies were sinfully delicious and disappeared as fast as we could bake them.

May 21, 2010

Grape salad

By Paula

4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream

¼ cup brown sugar
2 cups chopped pecans

Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.

Yield: 12 to 14 servings
Ease of Preparation: easy

Notes from Paula’s test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance

May 20, 2010

Bread & butter custard


Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy

4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard


Pre heat oven to 325 degrees
Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes or until knife comes our clean.

Notes from Paula’s Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold

May 19, 2010

Chicken caprese wrap


2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.