2 c all-purpose flour
2 T brown sugar
1 T baking powder
1 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ginger
1-3/4 c milk
1/2 c Libby's Solid Pack Pumpkin
1 egg
2 T vegetable oil
Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger.
Mix together milk, pumpkin, egg and oil.
Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat.
Brush lightly with oil.
Pour 1/4 c batter onto griddle for each pancake.
Cook until bubbles form on surface and begin to burst, 1 to 2 minutes.
Flip over; continue cooking 1 to 2 minutes or until golden brown.
Repeat with remaining batter.
Top with maple syrup and chopped nuts
October 22, 2008
October 16, 2008
Candy bar bars
Nonstick cooking spray or shortening
1 2-layer-size package German or milk chocolate cake mix
1 5-ounce can (2/3 cup) evaporated milk
1/3 cup butter or margarine, melted
1 cup chopped nuts
3 2.6-ounce chocolate covered peanut-caramel-nougat bars or 6 chocolate-covered peanut butter cups, chopped
Directions
1. Preheat the oven to 350 degree F. Lightly coat a 13x9x2-inch baking pan with cooking spray or grease with shortening. In a large mixing bowl beat together cake mix, milk, and butter until well mixed. Stir chopped nuts into the beaten mixture.
2. Spread half of the mixture into prepared pan. Bake in the 350 degree F oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.
1 2-layer-size package German or milk chocolate cake mix
1 5-ounce can (2/3 cup) evaporated milk
1/3 cup butter or margarine, melted
1 cup chopped nuts
3 2.6-ounce chocolate covered peanut-caramel-nougat bars or 6 chocolate-covered peanut butter cups, chopped
Directions
1. Preheat the oven to 350 degree F. Lightly coat a 13x9x2-inch baking pan with cooking spray or grease with shortening. In a large mixing bowl beat together cake mix, milk, and butter until well mixed. Stir chopped nuts into the beaten mixture.
2. Spread half of the mixture into prepared pan. Bake in the 350 degree F oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.
October 15, 2008
Key lime cheescake bars
6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 Tbsp. margarine, melted
1 tsp. sugar
1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container fat-free cottage cheese (1-3/4 cups)
1 8-oz. pkg. fat-free cream cheese, softened
1 8-oz. container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
Directions
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings
2 Tbsp. margarine, melted
1 tsp. sugar
1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container fat-free cottage cheese (1-3/4 cups)
1 8-oz. pkg. fat-free cream cheese, softened
1 8-oz. container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
Directions
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings
October 14, 2008
lemon lime bars
2/3 cup butter, softened
1/2 cup packed brown sugar
2-1/2 cups all-purpose flour, divided
4 tsp. finely shredded lemon peel, divided
6 eggs
2-1/4 cups granulated sugar
1/2 cup lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 Tbsp. sifted powdered sugar
Directions
1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.
2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.
3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.
4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars.
5. Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.
6. Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.
1/2 cup packed brown sugar
2-1/2 cups all-purpose flour, divided
4 tsp. finely shredded lemon peel, divided
6 eggs
2-1/4 cups granulated sugar
1/2 cup lemon juice
3/4 tsp. baking powder
1/8 tsp. ground nutmeg
1 tsp. finely shredded lime peel
2 Tbsp. sifted powdered sugar
Directions
1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.
2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.
3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.
4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days. Makes 16 to 20 bars.
5. Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.
6. Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.
October 13, 2008
Mexican casserole
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 c frozen whole kernel corn, thawed
1/2 c plus 2 T finely shredded Mexican cheese blend, divided
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1-1/4 t baking powder
1 egg, beaten
2/3 c milk
2 T cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Preheat oven to 350
In 12-inch skillet cook and brown beef; drain off fat.
Stir in undrained tomatoes and 1 cup of the corn; heat through.
Transfer to greased 2-quart baking dish.
Sprinkle with 1/2 cup of cheese.
For corn bread topping
in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 t salt.
Stir in egg, milk, and oil.
Evenly spread on beef mixture.
Sprinkle remaining 2 T cheese.
Bake, uncovered, 30 minutes or until topping is set.
Let stand 5 minutes.
Fresh Tomato Toss:
In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
1 15-oz. can Mexican-style diced tomatoes
1-1/2 c frozen whole kernel corn, thawed
1/2 c plus 2 T finely shredded Mexican cheese blend, divided
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1-1/4 t baking powder
1 egg, beaten
2/3 c milk
2 T cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Preheat oven to 350
In 12-inch skillet cook and brown beef; drain off fat.
Stir in undrained tomatoes and 1 cup of the corn; heat through.
Transfer to greased 2-quart baking dish.
Sprinkle with 1/2 cup of cheese.
For corn bread topping
in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 t salt.
Stir in egg, milk, and oil.
Evenly spread on beef mixture.
Sprinkle remaining 2 T cheese.
Bake, uncovered, 30 minutes or until topping is set.
Let stand 5 minutes.
Fresh Tomato Toss:
In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
October 12, 2008
Strawberry bars
2 cups butter, softened
2 cups granulated sugar
2 egg(s)
4 cups all-purpose flour
1-1/2 cups pecans, coarsely chopped
2 10-ounce jars (2 cups) strawberry preserves or seedless red raspberry preserves
1 recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar
Directions
1. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
2. Press the remaining pecan mixture into the bottom of an ungreased 13x9x2-inch baking pan. Spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
3. Bake in a 350 degree F oven about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars. Makes 48 bars.
To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
Powdered Sugar Icing: In a small bowl combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.
For 24 Bars: Prepare using method above, except assemble and bake in a 9x9x2-inch baking pan.
2 cups granulated sugar
2 egg(s)
4 cups all-purpose flour
1-1/2 cups pecans, coarsely chopped
2 10-ounce jars (2 cups) strawberry preserves or seedless red raspberry preserves
1 recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar
Directions
1. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
2. Press the remaining pecan mixture into the bottom of an ungreased 13x9x2-inch baking pan. Spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
3. Bake in a 350 degree F oven about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars. Makes 48 bars.
To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
Powdered Sugar Icing: In a small bowl combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.
For 24 Bars: Prepare using method above, except assemble and bake in a 9x9x2-inch baking pan.
October 11, 2008
Buckeye bars
1 19.5-ounce package brownie mix
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.
2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.
2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months
October 10, 2008
8 Layer casserole
3 c dried medium noodles (6 ounces)
1 pd ground beef
2 8-ounce cans tomato sauce
1 t dried basil, crushed
1/2 t sugar
1/2 t garlic powder
1/4 t salt
1/4 t black pepper
1 8-oz carton dairy sour cream
1 8-oz cream cheese, softened
1/2 c milk
1/3 c chopped onion (1 small)
1 10-oz package frozen chopped spinach, cooked and well drained
1 c shredded cheddar cheese (4 ounces)
Grease a 2-quart casserole; set aside.
Cook noodles according to package directions; drain and set aside.
cook beef until brown. Drain off fat.
Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.
Stir in milk and onion.
In prepared casserole or baking dish, layer half of the noodles (about 2 cups)
half of the meat mixture (about 1 1/2 cups)
half of the cream cheese mixture (about 1 cup)
and all of the spinach
Top with the remaining meat mixture and noodles
Cover and chill remaining cream cheese mixture until needed.
Cover casserole with lightly greased foil.
Bake in 350F oven about 45 minutes or until heated through.
Uncover; spread with remaining cream cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before serving.
Make-ahead directions:
Prepare as directed through Step 3.
Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 oven for 1 hour to 1 hour 10 minutes or until heated through.
Uncover; spread with remaining cream-cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before baking.
1 pd ground beef
2 8-ounce cans tomato sauce
1 t dried basil, crushed
1/2 t sugar
1/2 t garlic powder
1/4 t salt
1/4 t black pepper
1 8-oz carton dairy sour cream
1 8-oz cream cheese, softened
1/2 c milk
1/3 c chopped onion (1 small)
1 10-oz package frozen chopped spinach, cooked and well drained
1 c shredded cheddar cheese (4 ounces)
Grease a 2-quart casserole; set aside.
Cook noodles according to package directions; drain and set aside.
cook beef until brown. Drain off fat.
Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.
Stir in milk and onion.
In prepared casserole or baking dish, layer half of the noodles (about 2 cups)
half of the meat mixture (about 1 1/2 cups)
half of the cream cheese mixture (about 1 cup)
and all of the spinach
Top with the remaining meat mixture and noodles
Cover and chill remaining cream cheese mixture until needed.
Cover casserole with lightly greased foil.
Bake in 350F oven about 45 minutes or until heated through.
Uncover; spread with remaining cream cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before serving.
Make-ahead directions:
Prepare as directed through Step 3.
Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 oven for 1 hour to 1 hour 10 minutes or until heated through.
Uncover; spread with remaining cream-cheese mixture.
Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted.
Let stand for 10 minutes before baking.
October 9, 2008
Creamy cranberry tart
Crust:
12 to 13 graham crackers crushed (2 cups)
6 T butter, melted
1 T sugar
1/4 t salt
Filling and topping:
1 package (8 ounces) cream cheese, softened
1/3 c sugar
1 egg
1 t vanilla
1 can (16 ounces) whole berry cranberry sauce
1/2 c confectioners' sugar
Directions
1. Heat oven to 350°F.
Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened.
Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.
2. Filling and Topping: In a medium-size bowl, beat cream cheese, sugar, egg and vanilla.
Pour into slightly cooled crust.
Pour cranberry sauce into a small bowl and stir to loosen.
Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
3. Bake at 350°F for 30 minutes, until set.
Remove to a wire rack and cool completely.
Transfer to refrigerator to chill.
4. Before serving, in a small bowl, combine confectioners' sugar and 2 water.
Stir until smooth.
Transfer to a small resealable plastic bag and snip off a corner.
Drizzle over tart and allow to dry.
12 to 13 graham crackers crushed (2 cups)
6 T butter, melted
1 T sugar
1/4 t salt
Filling and topping:
1 package (8 ounces) cream cheese, softened
1/3 c sugar
1 egg
1 t vanilla
1 can (16 ounces) whole berry cranberry sauce
1/2 c confectioners' sugar
Directions
1. Heat oven to 350°F.
Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened.
Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.
2. Filling and Topping: In a medium-size bowl, beat cream cheese, sugar, egg and vanilla.
Pour into slightly cooled crust.
Pour cranberry sauce into a small bowl and stir to loosen.
Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
3. Bake at 350°F for 30 minutes, until set.
Remove to a wire rack and cool completely.
Transfer to refrigerator to chill.
4. Before serving, in a small bowl, combine confectioners' sugar and 2 water.
Stir until smooth.
Transfer to a small resealable plastic bag and snip off a corner.
Drizzle over tart and allow to dry.
October 8, 2008
Canadian bacon omelet casserole
1 lb Canadian-style bacon, cut into 24 (1/8-inch) slices
1/4 cup maple-flavored syrup
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley
1. Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
3. Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.
1/4 cup maple-flavored syrup
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley
1. Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
3. Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.
October 7, 2008
Fun taco cups
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning
1 can (10 oz.) refrigerated buttermilk biscuits
1/2 cup KRAFT Shredded Cheddar Cheese Make It
HEAT oven to 400°F.
Cook meat with seasoning mix as directed on package.
PRESS biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
BAKE 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning
1 can (10 oz.) refrigerated buttermilk biscuits
1/2 cup KRAFT Shredded Cheddar Cheese Make It
HEAT oven to 400°F.
Cook meat with seasoning mix as directed on package.
PRESS biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
BAKE 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted
October 6, 2008
Coconut blueberry cheesecake bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cup blueberries
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cup blueberries
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.
October 5, 2008
Tomato bacon muffins
1 can Crescent Rolls
1 Med Tomato chopped
8 slices of bacon cooked
1/2 cup of mayonnaise
3 to 4 ozs of Swiss Cheese shredded
2 T. of onion chopped 2/3 tsp of basil (optional)
Take each crescent roll and divide it into 3 pieces, roll in balls and press into mini muffin pans. Mix the above ingredients, put about a teaspoon in each cup, do not overfill.
Bake 350 degrees 20 to 30 minutes.
These are wonderful, like mini bacon and tomato sandwiches, you might want to double this recipe. Everyone loves them.
1 Med Tomato chopped
8 slices of bacon cooked
1/2 cup of mayonnaise
3 to 4 ozs of Swiss Cheese shredded
2 T. of onion chopped 2/3 tsp of basil (optional)
Take each crescent roll and divide it into 3 pieces, roll in balls and press into mini muffin pans. Mix the above ingredients, put about a teaspoon in each cup, do not overfill.
Bake 350 degrees 20 to 30 minutes.
These are wonderful, like mini bacon and tomato sandwiches, you might want to double this recipe. Everyone loves them.
October 4, 2008
Green bean chicken casserole
1 layer stuffing mix or seasoned croutons (I used stove top stuffing.Just use dry right out of the box)
1 can or pkg french style green beans
1 can mushroom pieces, drained
1 layer cooked, diced chicken (2 cups)
1 can each cream of mushroom soup and cream of chicken soup, mixed with 1 can milk
1 can (large) french fried onion rings
Put layers in a buttered casserole (13x9) in order listed, topping with mixture of 2 soups. Sprinkle onion rings over top. Heat 350 degrees 25-30 min
1 can or pkg french style green beans
1 can mushroom pieces, drained
1 layer cooked, diced chicken (2 cups)
1 can each cream of mushroom soup and cream of chicken soup, mixed with 1 can milk
1 can (large) french fried onion rings
Put layers in a buttered casserole (13x9) in order listed, topping with mixture of 2 soups. Sprinkle onion rings over top. Heat 350 degrees 25-30 min
October 3, 2008
Mexican taco cheese ball
3 boxes softened cream cheese
1 pkg. Taco Seasoning
1 small can chopped green chiles
1 small can diced blk olives drained
1/2 cup shredder cheddar
Mix all together and form into ball. Throw in shredded cheddar.
1 pkg. Taco Seasoning
1 small can chopped green chiles
1 small can diced blk olives drained
1/2 cup shredder cheddar
Mix all together and form into ball. Throw in shredded cheddar.
October 2, 2008
Cowboy cookies
Pam
2 c all-purpose flour
1 t baking soda
1 t salt
1/2 t baking powder
2 sticks butter, softened
3/4 c sugar
3/4 c light brown sugar
2 eggs
1 t vanilla
1 1/2 c old-fashioned oats
1 c semisweet chocolate chips
3/4 cup pecan halves
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees.
Spray baking sheets
Mix flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high, about 3 minutes.
Reduce speed to medium.
Add eggs, beating well after each addition.
Beat in vanilla.
Reduce speed to low, and slowly add flour mixture
Beat in oats, chocolate, pecans, and coconut until combined.
(Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes.
let cool for 5 minutes
2 c all-purpose flour
1 t baking soda
1 t salt
1/2 t baking powder
2 sticks butter, softened
3/4 c sugar
3/4 c light brown sugar
2 eggs
1 t vanilla
1 1/2 c old-fashioned oats
1 c semisweet chocolate chips
3/4 cup pecan halves
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees.
Spray baking sheets
Mix flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high, about 3 minutes.
Reduce speed to medium.
Add eggs, beating well after each addition.
Beat in vanilla.
Reduce speed to low, and slowly add flour mixture
Beat in oats, chocolate, pecans, and coconut until combined.
(Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes.
let cool for 5 minutes
October 1, 2008
3 cheese pasta bake
1 can (10 3/4 oz.) Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions:
MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.
Stir in pasta.
BAKE at 400°F. for 20 min. or until hot.
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions:
MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.
Stir in pasta.
BAKE at 400°F. for 20 min. or until hot.
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