July 20, 2011

Pampered chef Taco Soup

1 pound lean ground beef
1 small yellow onion
1 package taco seasoning mix
1 can (15 ounces) whole kernel corn, undrained
1 can (15 ounces) beans in chili sauce, undrained
1 can Rotel chilis and diced tomatoes, undrained
1 can tomato soup
1 soup can of water
(I also added 1 package of Dry Ranch dressing mix, although it was not called for in the original recipe. Adds more flavor!)

Place burger and chopped onion to Deep Covered Baker. Cover and microwave on high for 4 minutes. Remove and crumble. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Add remaining ingredients, stir thoroughly and heat 10 minutes until hot. Serve with tortilla chips, salsa, sour cream, and grated cheddar cheese. (Thanks to Chrissy French for the recipe!)

July 17, 2011

Pampered Chef Chocolate Lava Cake

1 Devil's food cake mix
Ingredients to make the cake according to package directions (egg, oil, water)
1 container of chocolate frosting

Mix cake mix as instructed on box. Spoon the frosting on top of the cake at varying intervals. DO NOT mix it in! Just leave it as it and NO LID! Bake in Microwave for 10-12 minutes. Most microwaves it is only 10 minutes. The cake is done when it "looks done".Let sit for 10 minutes. Serve by simply scooping out of Deep Covered Baker. Awesome served with ice cream. (thanks again to Chrissy French for the recipe)

I placed all the ingredients in the baker and poured the cake mix it into the baker. I would suggest only microwaving for the 10 minutes as recommended. I let mine bake for 12 minutes and it was a little dry (nothing a little Breyers Vanilla Bean Ice Cream couldn't fix!). The cake was baked so fast, I was amazed! I let it sit for the 10 minutes and served with ice cream. Guess What? No meat or onion taste! Just yummy chocolate cake. Yes, this baker passed my test!

I love it and would highly recommend it for any busy mom!


July 16, 2011

Easy Ice Cream cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

1.POUR fudge ice cream topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture.

3. ARRANGE 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers.

4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced.

5. FROST the top and sides with the remaining whipped topping. It doesn't have to look perfect.

6. BRING up the foil sides. Double fold the top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.

July 15, 2011

Chocolate Ice Cream

Makes about 1½ quarts, serving 6
(I’ve made one change to Mrs. Randolph’s recipe. Since her whole milk would have been richer than ours, I’ve used a blend of both milk and cream.)
¼ pound (four 1-ounce squares) unsweetened chocolate
2 cups whole milk
2 cups heavy cream (minimum 36% milk fat)
1 whole vanilla bean (see notes on other flavors below)
1 cup sugar
6 large egg yolks, lightly beaten
Finely grate the chocolate onto a sheet of wax paper. Prepare the bottom of a double boiler with simmering water. In the top pot, over direct heat, bring the milk, cream, and vanilla bean almost to a boil, stirring it constantly. Add the sugar and a tiny pinch of salt, stirring until it dissolves, and then put it over the simmering water.
Take up the wax paper, fold two edges together to make a funnel, and pour the chocolate slowly into the hot milk, stirring constantly. Keep stirring until it has completely melted.
Beat a cup of hot liquid into the egg yolks and stir them into the remaining hot liquid. Cook, stirring it constantly, until it’s lightly thickened and coats the back of the spoon. Remove from the heat and stir it until slightly cooled, about 5 minutes. Remove the vanilla bean (it can be rinsed, dried, and reused). Let cool completely, cover, and chill for at least 4 hours or overnight.
Prepare an ice cream freezer according to the manufacturer’s directions and freeze the cream until it is almost set—a little stiffer than soft-serve ice cream.
To serve the ice cream as Mrs. Randolph would have done pack it into a mold; otherwise, use any freezer-proof container. Freeze until set. If molded, dip the mold in a basin of hot water or wrap it with a towel heated in a clothes dryer. Invert over a serving plate and lift off the mold. If it won’t come off, dip the mold again or re-warm the towel and wrap it for a minute or so more. If not molded, scoop it as you would any other ice cream.


July 14, 2011

Cheesy Buttery Puff

10 RITZ Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs, separated
3 Tbsp. chopped fresh chives
make it
HEAT oven to 375°F.

SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.

MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.

BAKE 20 to 25 min. or until puffed and golden. Serve immediately.


July 13, 2011

Frozen fruit salad

by Country Cook Joyce Gordon

1 can Eagle Brand Milk
1 15 oz. can crushed pineapple, undrained
1 can cherry pie filling
12 oz. container Kool Whip
1 cup miniature marshmallows
1/2 to 1 cup chopped pecans

Mix all together and place in a rectangular dish or individual aluminum cup cake cups and freeze overnight.

Remove from freezer 10 minutes before serving.

A wonderful cool dessert for this hot summer!


July 12, 2011

Chocolate Chip Cookie Cake

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semi-sweet chocolate chips
1 1/2 cups finely chopped pecans
confectioners' sugar, for garnish
Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.

Chocolate Chip Cookie Cake

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semi-sweet chocolate chips
1 1/2 cups finely chopped pecans
confectioners' sugar, for garnish
Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.

July 11, 2011

Banana Split Cake

1 pkg Duncan Hines® Moist Deluxe® Banana Supreme Cake Mix or 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
3 large eggs
1 1/3 cups water
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 cup semi-sweet mini chocolate chips
2 to 3 bananas
1 (16 oz) can chocolate syrup or Duncan Hines® Chocolate Amazing Glazes
1 (8 oz) container frozen non-dairy whipped topping
1/2 cup chopped walnuts
colored sprinkles
Maraschino cherries with stems
Preheat oven to 350°F. Grease and flour 13 x 9 x 2 inch pan.
Combine cake mix, eggs, water, flour and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into pan.
Bake at 350°F for 30 to 32 minutes, or until toothpick inserted in centre comes out clean. Cool completely.
Cut cake into squares; top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with Maraschino cherries.


July 10, 2011

Sure Jell Strawberry Freezer Jam

what you need
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
make it

1RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

2MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

3FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
kraft kitchens tips
CERTO STRAWBERRY FREEZER JAMOmit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.HOW TO MEASURE SUGAR PRECISELYTo get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.


July 9, 2011

Strawberry Cheesecake Supreme

what you need
28 NILLA Wafers, crushed (about 1 cup)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, hulled, divided
2 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
make it

MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment paper.

RESERVE 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining COOL WHIP around edge of cake and top with strawberry halves.

kraft kitchens tipsSUBSTITUTEUse waxed paper instead of parchment paper to line the pan.SIZE-WISEThis special occasion dessert serves 16 so it works great to serve at your next party or family gathering.


July 8, 2011

Chicken cobbler casserole

YIELD: Makes 4 servings
COURSE: Main Dishes
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.
Southern Living


July 7, 2011

Bananna's Foster Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 package (5.3 oz) goat cheese
1/4 cup granulated sugar
1 teaspoon vanilla
6 small bananas, sliced
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract
Milk, if desired
Coarse sugar, if desired

1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2 In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3 Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
Kandace Kanzler of Louisville, Kentucky, won 1st place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Kentucky State Fair.
Fold a half tsp of rum extract into whipped cream topping. Serve with fresh banana slices over topping, if desired.


July 6, 2011

Strawberry Pretzel pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg white
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 container (12 oz) frozen whipped topping, thawed
1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8-serving size) strawberry-flavored gelatin

1 Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2 Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3 Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4 Decorate outside edge of pie with 2 cups reserved cream cheese mixture.
If you are short on time, this pie can be made without the decorative crust edge.


July 5, 2011

Pineapple lemon layer pie

1 Pillsbury® refrigerated pie crust, softened as directed on box

Bottom Layer
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color

Middle Layer
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 1/2 cups cold whole milk
2 boxes (4 serving size each) lemon instant pudding and pie filling mix
1/2 cup drained crushed pineapple
1/2 teaspoon pineapple extract

Top Layer
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed

1 Heat oven to 450°F. Place crust in ungreased 9 1/2-inch glass deep-dish pie plate. Press crust firmly against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool.
2 Meanwhile, make bottom layer. In 3-quart saucepan, combine granulated sugar, cornstarch and salt; mix with wire whisk. Blend in lemon juice and cold water, then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat and add 1 teaspoon lemon extract, the lemon peel and yellow food color. Partially cool for 30 minutes and pour into the baked pie shell. Refrigerate for at least 30 minutes before adding middle layer.
3 Make middle layer. In small bowl, beat 1 cup powdered sugar and 1 package cream cheese until smooth. Add milk and stir until well blended. Add pudding mixes and beat 2 minutes until thickened. Fold in pineapple and pineapple extract. Pour on bottom layer. Chill at least 30 minutes.
4 Meanwhile, make top layer. Beat 1 cup powdered sugar, 1 package cream cheese and 1 teaspoon lemon extract until smooth. Fold in whipped topping and spread on top of cooled middle layer. Refrigerate 2 hours.
Make sure and chill each layer well so pie sets up before adding additional layers.


July 4, 2011

Fresh corn salsa

what you need
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing
make it

COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

kraft kitchens tipsHOW TO CHOP TOMATOESCut tomato into wedges, then cut each wedge into small pieces. NOTEYou will need to cook 2 ears of corn to get the 1 cup cooked fresh corn kernels needed to make this recipe. To remove the cooked corn from the cob, hold the cob firmly at an angle then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.SUBSTITUTESubstitute fresh parsley for the cilantro.


July 3, 2011

Stuffed crust Strawberry cream pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white

1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*

1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

1 Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2 Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
3 Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
4 Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

*1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
If you don't own two pie plates, purchase a disposable foil pie pan to place on top of the crust.
Mary Howe Schwartz, from Lunenburg, MA, won first place at the 2006 Massachusetts State Fair for this recipe. She went on to place in the national Pillsbury® Refrigerated Pie Crust Championship.


July 2, 2011

Bryers Frozen mint sandwich cookies

1 cup Breyers® BLASTS!™ Mrs. Fields® Mint Fudge Brownie Frozen Dairy Dessert

16 small chocolate wafer cookies

Evenly scoop Breyers® BLASTS!™ Mrs. Fields® Mint Fudge Brownie Frozen Dairy Dessert onto 8 cookies, then top with remaining cookies, pressing down gently. Serve immediately or freeze until ready to serve.


July 1, 2011

Pillsbury Crescent bars

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)
1 Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
2 If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
3 Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
4 Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.