Great pie for the 4th of July!
Ingredients
crumb/crust topping:
1 cup hazelnuts or almonds (about 4 oz.)
2 cups all purpose flour
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) chilled butter or marg., cut into small pieces
filling:
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
3/4 cup fresh berries (blueberries, raspberries, & strawberries)
Directions
1. Preheat oven to 350. To prepare crumb/crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 min.
2. Remove the nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450.
3. In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds.
4. In a large bowl, mix together the nuts, flour & sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.
5. Using fingers, evenly press half of the crumb/crust topping mixture into the bottom and sides of an 8- or 9-inch tart pan.
6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.
7. Sprinkle the berry mixture evenly with the remaining crumb/crust topping.
8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.
BAKING TIP: Watch nuts carefully when you are grinding them in the food processor. If you grind them too long, the result will be nut butter.
Prep Time: 45 Min
Cook Time: 30 Min
Total Time: 1 Hr 15 Min
Servings: 6
June 30, 2009
June 29, 2009
Shrimp scampi
Tender shrimp with angel hair pasta and peppers in a delicious garlic butter sauce.
Ingredients
1 pound frozen or fresh shrimp, tails removed
1 pound angel hair pasta
3 peppers (red, green and orange), sliced
3 cloves garlic
2 TBSP olive oil
4 TBSP butter
Directions
Cook peppers, garlic, butter, and oil in a frying pan or skillet on a medium heat until peppers and garlic are soft. Boil water for pasta. When water is boiling, add your pasta to the water. Add tailless shrimp to the peppers and cook until shrimp is fully cooked; they will be a bright pink or light red. Drain pasta and add shrimp, peppers, garlic butter topping and enjoy. Serves 5-6.
Ingredients
1 pound frozen or fresh shrimp, tails removed
1 pound angel hair pasta
3 peppers (red, green and orange), sliced
3 cloves garlic
2 TBSP olive oil
4 TBSP butter
Directions
Cook peppers, garlic, butter, and oil in a frying pan or skillet on a medium heat until peppers and garlic are soft. Boil water for pasta. When water is boiling, add your pasta to the water. Add tailless shrimp to the peppers and cook until shrimp is fully cooked; they will be a bright pink or light red. Drain pasta and add shrimp, peppers, garlic butter topping and enjoy. Serves 5-6.
June 28, 2009
Cool grape 3 bean salad
3 tablespoons red wine vinegar
3 tablespoons canola oil
3 tablespoons honey
2 teaspoons honey mustard
4 each thinly sliced green onions (white and light green parts only)
1 can (16 ounce) BUSH’S® Garbanzo Beans, drained and rinsed
1 can (16 ounce) BUSH’S® Red Kidney Beans, drained and rinsed
1 can (15.5 ounce) BUSH’S® Cannellini Beans, drained and rinsed
1 each peeled, seeded and diced medium cucumber
1 ½ cups halved green grapes
Kosher salt and freshly ground black pepper, to taste
Method:
1. In a large bowl, whisk together the vinegar, canola oil, honey and honey mustard until well combined.
2. Gently stir in the green onions, beans, cucumber and grapes until well coated with the dressing.
3. Season with salt and pepper to taste.
4. Store in the refrigerator and serve chilled
3 tablespoons canola oil
3 tablespoons honey
2 teaspoons honey mustard
4 each thinly sliced green onions (white and light green parts only)
1 can (16 ounce) BUSH’S® Garbanzo Beans, drained and rinsed
1 can (16 ounce) BUSH’S® Red Kidney Beans, drained and rinsed
1 can (15.5 ounce) BUSH’S® Cannellini Beans, drained and rinsed
1 each peeled, seeded and diced medium cucumber
1 ½ cups halved green grapes
Kosher salt and freshly ground black pepper, to taste
Method:
1. In a large bowl, whisk together the vinegar, canola oil, honey and honey mustard until well combined.
2. Gently stir in the green onions, beans, cucumber and grapes until well coated with the dressing.
3. Season with salt and pepper to taste.
4. Store in the refrigerator and serve chilled
June 27, 2009
Tortilla soup with black beans
2 tablespoons canola oil, divided
1 each finely chopped medium onion
2 large cloves minced garlic
½ teaspoon ground cumin
1 can (32 ounce) low sodium chicken broth
1 can (15 ounce) tomato sauce
1 can (15 ounce) BUSH’S® Black Beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 tablespoon cornstarch
1 tablespoon cold water
8 – 10 each corn tortillas cut in half then into ¼-inch wide stripes
*Optional Toppings
1 - 1 ½ cups shredded low-fat Monterey Jack or low-fat Mexican blend cheese
1 each pitted, peeled and diced avocado
1/3 cup chopped fresh cilantro
1/3 cup reduced-fat sour cream
Method:
1. Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until golden, about 7 minutes. Stir in the garlic and cumin and cook an additional 1 minute.
2. Add the chicken broth, tomato sauce, beans, corn and stir to combine. Raise the heat and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. To add more body to the soup, whisk together the cornstarch and water in a small bowl. Bring the soup back up to a boil, stir in the slurry, and cook, stirring constantly, until mixture thickens slightly, about 2 minutes.
4. Meanwhile, pre-heat the oven at 400° F. Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated. Place on a baking sheet and cook until golden and crispy, about 10 minutes, stirring halfway through to ensure even cooking.
5. To serve, ladle the soup into individual bowls. Add *optional toppings, as desired
1 each finely chopped medium onion
2 large cloves minced garlic
½ teaspoon ground cumin
1 can (32 ounce) low sodium chicken broth
1 can (15 ounce) tomato sauce
1 can (15 ounce) BUSH’S® Black Beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 tablespoon cornstarch
1 tablespoon cold water
8 – 10 each corn tortillas cut in half then into ¼-inch wide stripes
*Optional Toppings
1 - 1 ½ cups shredded low-fat Monterey Jack or low-fat Mexican blend cheese
1 each pitted, peeled and diced avocado
1/3 cup chopped fresh cilantro
1/3 cup reduced-fat sour cream
Method:
1. Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until golden, about 7 minutes. Stir in the garlic and cumin and cook an additional 1 minute.
2. Add the chicken broth, tomato sauce, beans, corn and stir to combine. Raise the heat and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. To add more body to the soup, whisk together the cornstarch and water in a small bowl. Bring the soup back up to a boil, stir in the slurry, and cook, stirring constantly, until mixture thickens slightly, about 2 minutes.
4. Meanwhile, pre-heat the oven at 400° F. Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated. Place on a baking sheet and cook until golden and crispy, about 10 minutes, stirring halfway through to ensure even cooking.
5. To serve, ladle the soup into individual bowls. Add *optional toppings, as desired
June 26, 2009
Black bean salsa
1 can (15 ounce) BUSH’S® Black Beans, drained and rinsed
2 cups pineapple tidbits, drained with juice reserved
1 cup diced red bell pepper
6 each thinly sliced green onions
¼ cup chopped cilantro leaves
¼ cup reserved pineapple juice
1 tablespoon olive oil
1 each seeded jalapeno pepper, minced
Method:
1. Combine all ingredients in a bowl. Toss and serve.
2 cups pineapple tidbits, drained with juice reserved
1 cup diced red bell pepper
6 each thinly sliced green onions
¼ cup chopped cilantro leaves
¼ cup reserved pineapple juice
1 tablespoon olive oil
1 each seeded jalapeno pepper, minced
Method:
1. Combine all ingredients in a bowl. Toss and serve.
June 25, 2009
Mandrian Orange poke cake
1 box white cake mix
2 small cans of Madarin oranges
1 package vanilla instant pudding
2 cups milk
2 TBSP vanilla extract or flavoring
8 oz whipped topping
1 sm orange gelatin package
1 1/2 cups boiling water
Directions
Mix cake according to manufacturer's directions. Fold in drained mandarin oranges. Bake as directed in 9 x 13 pan. Mix orange gelatin with 1 1/2 cups boiling water. Stir until dissolved. When cake is almost cool, poke holes in the cake top with a large fork and pour gelatin mix over cake. Allow the cake to cool. Refrigerate to speed proccess. While cake cools, mix the vanilla pudding with 2 cups milk according to directions. Add in extra vanilla flavoring and then fold in whipped topping. Spread over cake top. Refrigerate until served. Store extra in refrigerator
2 small cans of Madarin oranges
1 package vanilla instant pudding
2 cups milk
2 TBSP vanilla extract or flavoring
8 oz whipped topping
1 sm orange gelatin package
1 1/2 cups boiling water
Directions
Mix cake according to manufacturer's directions. Fold in drained mandarin oranges. Bake as directed in 9 x 13 pan. Mix orange gelatin with 1 1/2 cups boiling water. Stir until dissolved. When cake is almost cool, poke holes in the cake top with a large fork and pour gelatin mix over cake. Allow the cake to cool. Refrigerate to speed proccess. While cake cools, mix the vanilla pudding with 2 cups milk according to directions. Add in extra vanilla flavoring and then fold in whipped topping. Spread over cake top. Refrigerate until served. Store extra in refrigerator
June 24, 2009
Quick strawberry jam
Makes 1 3/4 cups
In a food processor, process 1 quart washed, hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in 1/2 cup sugar and 2 tablespoons fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate up to 10 days).
Nutritional information per 2 tablespoons: 24 calories; 0.1 grams fat (0 grams saturated fat); 0.2 grams protein; 6 grams carbohydrates; 0.6 grams fiber
In a food processor, process 1 quart washed, hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in 1/2 cup sugar and 2 tablespoons fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate up to 10 days).
Nutritional information per 2 tablespoons: 24 calories; 0.1 grams fat (0 grams saturated fat); 0.2 grams protein; 6 grams carbohydrates; 0.6 grams fiber
June 23, 2009
Strawberry icebox pie
10 graham crackers (2 1/2-by-5 inches)
1 cup sugar, divided
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
1. Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, about 12 to 14 minutes. Transfer to a wire rack and let cool completely.
2. Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
3. In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutritional information per serving: 376 calories; 15 grams fat (8.2 grams saturated fat); 3.1 grams protein; 60.8 grams carbohydrates; 4.8 grams fiber
1 cup sugar, divided
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
1. Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, about 12 to 14 minutes. Transfer to a wire rack and let cool completely.
2. Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
3. In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutritional information per serving: 376 calories; 15 grams fat (8.2 grams saturated fat); 3.1 grams protein; 60.8 grams carbohydrates; 4.8 grams fiber
June 22, 2009
No boil lasagna
10 Dreamfields lasagna noodles, uncooked
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese
Directions:
In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce and water and simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
In a deep (12x10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.
Nutrition information per serving (1/12 of recipe): 321 calories; 20 g protein; 15 g carbohydrates; 15 g fat; 7 g saturated fat; 71 mg cholesterol; 876 mg sodium; 3 g total dietary fiber.
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese
Directions:
In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce and water and simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
In a deep (12x10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.
Nutrition information per serving (1/12 of recipe): 321 calories; 20 g protein; 15 g carbohydrates; 15 g fat; 7 g saturated fat; 71 mg cholesterol; 876 mg sodium; 3 g total dietary fiber.
June 21, 2009
Dream Cake
Dream Cake
By Kathy Nicol
Description
Layered cake trifle perfect for any party.
Ingredients
1 boxed cake mix, classic yellow(ingredients to make cake)
1 lg. box instant pudding mix, vanilla
2 cups of milk
1 container of cool whip
1 bag of toffee bits
Directions
Mix cake batter according to box instructions. Bake cake per box as well. Let cake cool completely. Mix the pudding and milk. It will be thicker than usual, then add half of the container of cool whip. Cut the cake into one inch cubes. In the trifle bowl, begin by making a layer of cake on bottom, then add a layer of the pudding mixture. Sprinkle some toffee on top of the pudding. Then start over with the cake and continue to make layers. Then with the remaining cool whip spread that on the very top and sprinkle with toffee.
By Kathy Nicol
Description
Layered cake trifle perfect for any party.
Ingredients
1 boxed cake mix, classic yellow(ingredients to make cake)
1 lg. box instant pudding mix, vanilla
2 cups of milk
1 container of cool whip
1 bag of toffee bits
Directions
Mix cake batter according to box instructions. Bake cake per box as well. Let cake cool completely. Mix the pudding and milk. It will be thicker than usual, then add half of the container of cool whip. Cut the cake into one inch cubes. In the trifle bowl, begin by making a layer of cake on bottom, then add a layer of the pudding mixture. Sprinkle some toffee on top of the pudding. Then start over with the cake and continue to make layers. Then with the remaining cool whip spread that on the very top and sprinkle with toffee.
June 20, 2009
Crunchy no fry chicken
3/4 cup finely crushed corn flakes
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
4 skinless, boneless chicken breast halves
1/4 cup Swanson® Chicken Stock
DIRECTIONS:
Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
Bake at 400°F. for 20 minutes or until the chicken is cooked through.
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
4 skinless, boneless chicken breast halves
1/4 cup Swanson® Chicken Stock
DIRECTIONS:
Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
Bake at 400°F. for 20 minutes or until the chicken is cooked through.
June 19, 2009
Easy Party Punch
1 large can of pineapple juice
1 can Hawaiian Punch
1 can frozen concentrate orange juice, thawed
splash of lemon juice
2 liter ginger ale
Directions
Chill all ingredients prior to making this. Mix all ingredients except ginger ale into a punch bowl. Once this is done, slowly start to add ginger ale to mix. Serve cold.
Prep Time: 5 Min
1 can Hawaiian Punch
1 can frozen concentrate orange juice, thawed
splash of lemon juice
2 liter ginger ale
Directions
Chill all ingredients prior to making this. Mix all ingredients except ginger ale into a punch bowl. Once this is done, slowly start to add ginger ale to mix. Serve cold.
Prep Time: 5 Min
Easy Party Punch
1 large can of pineapple juice
1 can Hawaiian Punch
1 can frozen concentrate orange juice, thawed
splash of lemon juice
2 liter ginger ale
Directions
Chill all ingredients prior to making this. Mix all ingredients except ginger ale into a punch bowl. Once this is done, slowly start to add ginger ale to mix. Serve cold.
Prep Time: 5 Min
1 can Hawaiian Punch
1 can frozen concentrate orange juice, thawed
splash of lemon juice
2 liter ginger ale
Directions
Chill all ingredients prior to making this. Mix all ingredients except ginger ale into a punch bowl. Once this is done, slowly start to add ginger ale to mix. Serve cold.
Prep Time: 5 Min
June 18, 2009
Grilled strawberries
8 large strawberries, whole & cleaned
1 tablespoon balsamic vinegar
1 tablespoon sugar or sugar substitute
Directions
1Preheat grill to high.
2Coat strawberries with balsamic vinegar.
3Then roll in the sugar.
4Place on a hot grill to mark, approximately 1-2 minutes.
5Remove from heat and serve.
1 tablespoon balsamic vinegar
1 tablespoon sugar or sugar substitute
Directions
1Preheat grill to high.
2Coat strawberries with balsamic vinegar.
3Then roll in the sugar.
4Place on a hot grill to mark, approximately 1-2 minutes.
5Remove from heat and serve.
June 17, 2009
BLT Casserole
5 slices toast
1/4 cup mayonnaise
1(12 ounce)package bacon, cooked and crumbled
4 slices American cheese
3 eggs, scrambled
1 medium tomato, chopped
2 tablespoons butter or margarine
2 tablespoons country gravy mix
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup sweet onion, diced
shredded lettuce
Fry bacon and set aside. Scramble eggs and set aside. Toast bread and spread with mayonnaise. Cut toast into cubes with a pizza cutter. Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up. Place crumbled bacon on toast cubes. Lay american cheese slices on top of bacon. Place scrambled eggs on top of the cheese. Cover eggs with the diced tomatoes. Set aside.In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened. Pour gravy over casserole. Sprinkle with shredded cheese and onion. Bake, uncovered at 325 for 10 minutes. Cut into squares; serve on lettuce.
1/4 cup mayonnaise
1(12 ounce)package bacon, cooked and crumbled
4 slices American cheese
3 eggs, scrambled
1 medium tomato, chopped
2 tablespoons butter or margarine
2 tablespoons country gravy mix
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup sweet onion, diced
shredded lettuce
Fry bacon and set aside. Scramble eggs and set aside. Toast bread and spread with mayonnaise. Cut toast into cubes with a pizza cutter. Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up. Place crumbled bacon on toast cubes. Lay american cheese slices on top of bacon. Place scrambled eggs on top of the cheese. Cover eggs with the diced tomatoes. Set aside.In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened. Pour gravy over casserole. Sprinkle with shredded cheese and onion. Bake, uncovered at 325 for 10 minutes. Cut into squares; serve on lettuce.
June 16, 2009
Hershey Pie
Graham cracker crust
12 oz. cool whip
6 pack Hershey bars
Save one of the bars for decoration. Break the remaining Hershey bars into blocks. Melt them in the microwave until smooth-15-20 seconds at a time stirring after each. Fold the cool whip into the chocolate until smooth. Pour the chocolate mixture into the crust, and decorate the top with the reserved Hershey blocks. Refrigerate for a couple of hours before serving. *You can also use almond Hershey bars in this pie.
12 oz. cool whip
6 pack Hershey bars
Save one of the bars for decoration. Break the remaining Hershey bars into blocks. Melt them in the microwave until smooth-15-20 seconds at a time stirring after each. Fold the cool whip into the chocolate until smooth. Pour the chocolate mixture into the crust, and decorate the top with the reserved Hershey blocks. Refrigerate for a couple of hours before serving. *You can also use almond Hershey bars in this pie.
June 15, 2009
Daffodil Cake
Recipe By: Pat Myers
Ingredients:
6 egg yolks
3/4 cup sugar
1/2 cup lemon juice
Grated rind of one lemon
1 envelope of unflavored gelatin soaked in 1/4 cup cold water
6 egg whites
1/2 cup sugar
2 10.5 ounce angel food cakes, crumbled
16 ounce container of whipped topping
Instructions:
Separate the 6 eggs and beat the yolks. Add 3/4 cup sugar and 1/2 cup lemon juice. Add lemon rind. Cook in double boiler until mixtures coat the spoon. (8-10 minutes usually). Add the gelatin that has been soaked to the yolk mixture. Let cool for about 10 minutes. Beat egg whites until stiff, adding 1/2 cup sugar as you whip. Fold into cooled lemon mixture. Add this to the crumbled angle food cake. Pack into a lightly greased tube pan. Chill overnight. Release from pan and frost with whipped topping. Chill until ready to serve.
To lessen the calories you can use Splenda instead of sugar and sugar-free whipped topping.
Ingredients:
6 egg yolks
3/4 cup sugar
1/2 cup lemon juice
Grated rind of one lemon
1 envelope of unflavored gelatin soaked in 1/4 cup cold water
6 egg whites
1/2 cup sugar
2 10.5 ounce angel food cakes, crumbled
16 ounce container of whipped topping
Instructions:
Separate the 6 eggs and beat the yolks. Add 3/4 cup sugar and 1/2 cup lemon juice. Add lemon rind. Cook in double boiler until mixtures coat the spoon. (8-10 minutes usually). Add the gelatin that has been soaked to the yolk mixture. Let cool for about 10 minutes. Beat egg whites until stiff, adding 1/2 cup sugar as you whip. Fold into cooled lemon mixture. Add this to the crumbled angle food cake. Pack into a lightly greased tube pan. Chill overnight. Release from pan and frost with whipped topping. Chill until ready to serve.
To lessen the calories you can use Splenda instead of sugar and sugar-free whipped topping.
June 14, 2009
BLT salad
2 cups uncooked elbow macaroni
1-2 large tomatoes chopped
1 1/4 cups Miracle whip
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon, cooked and crumbled
1/4 cup chopped green pepper
Directions
Cook macaroni according to package directions, then drain and rinse in cold water. In a large bowl, combine the macaroni, tomato and green pepper. In a small bowl, combine Miracle whip, vinegar, salt and pepper. Pour over macaroni and toss to coat. Stir in crumbled bacon. Cover and chill for at least 2 hours. Yield: 12 servings. We like lots of tomato in our salad, but 1 large tomato will work fine.
Prep Time: 30 Min
Cook Time: 20 Min
Total Time: 50 Min
Servings: 12
1-2 large tomatoes chopped
1 1/4 cups Miracle whip
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon, cooked and crumbled
1/4 cup chopped green pepper
Directions
Cook macaroni according to package directions, then drain and rinse in cold water. In a large bowl, combine the macaroni, tomato and green pepper. In a small bowl, combine Miracle whip, vinegar, salt and pepper. Pour over macaroni and toss to coat. Stir in crumbled bacon. Cover and chill for at least 2 hours. Yield: 12 servings. We like lots of tomato in our salad, but 1 large tomato will work fine.
Prep Time: 30 Min
Cook Time: 20 Min
Total Time: 50 Min
Servings: 12
June 13, 2009
Fruit salad
2, 20 oz. cans of chunk pineapple, drained (save juice from 1 can)
1 lg. pkg. of instant vanilla pudding
1 jar Maraschino cherries
2 sliced bananas (optional)
Directions
Mix pudding with juice from 1 can of pineapple. Mix as per instructions on pudding mix box (do not use water or milk, juice only). Next, fold in bananas or other favorite fruit and cherries. Chill overnight and enjoy!
1 lg. pkg. of instant vanilla pudding
1 jar Maraschino cherries
2 sliced bananas (optional)
Directions
Mix pudding with juice from 1 can of pineapple. Mix as per instructions on pudding mix box (do not use water or milk, juice only). Next, fold in bananas or other favorite fruit and cherries. Chill overnight and enjoy!
June 12, 2009
Banana split cake
1 9X13 PAN
36 VANILLA WAFERS
2 PKGS OF FRENCH VANILLA INSTANT PUDDING
2 C COLD MILK + 2 TABLESPOONS
2 PKGS OF CREAM CHEESE
1 C POWDER SUGAR
1 TSP VANILLA EXTRACT
1/4 C MELTED BUTTER
2 TSP SUGAR
2 BANANAS
1 CAN CRUSHED PINEAPPLE, DRAINED
16 OZ CONTAINER COOL WHIP
HERSHEY CHOC SYRUP
1/2 C "SHAVED" WALNUTS
1 JAR CHERRIES
1 PINT FRESH SLICED STRAWBERRIES (IN SEASON)
Directions
CRUSH AND ROLL VANILLA WAFERS FOR CRUST, POUR INTO PAN ADDING 2 TSP SUGAR AND 1/4 C MELTED BUTTER, USING FORK, FORM CRUST IN BOTTOM OF PAN REFRIGERATE 1 HR WHILE CRUST IS IN FRIGE PUT ROOM TEMP CREAM CHEESE IN BOWL ADD POWDER SUGAR, VANILLA AND 2 TABLESPOONS MILK, USING MIXER CREAM ALL TOGETHER UNTIL SMOOTH ADD 2 BOXES OF PUDDING MIX AND GRADUALLY ADD MILK USING MIXER TO COMBINE WHOLE TIME AFTER WHIPPED TOGETHER ADD 1/2 OF COOL WHIP TO CREAM CHEESE AND PUDDING WHIPPING TOGETHER POUR ONTO CRUST LAYER PINEAPPLE, BANANAS AND FRESH STRAWBERRIES (IN SEASON)OVER CRUST "FROST" WITH REMAINING WHIP TOPPING AND REFRIGERATE ABOUT 4 HRS RIGHT BEFORE SERVING SPRINKLE TOP WITH SHAVED WALNUTS, ADD CHERRIES IN MODERATION AND DRIZZLE WITH CHOCOLATE SYRUP!! CUT INTO SQUARES AND ENJOY!
36 VANILLA WAFERS
2 PKGS OF FRENCH VANILLA INSTANT PUDDING
2 C COLD MILK + 2 TABLESPOONS
2 PKGS OF CREAM CHEESE
1 C POWDER SUGAR
1 TSP VANILLA EXTRACT
1/4 C MELTED BUTTER
2 TSP SUGAR
2 BANANAS
1 CAN CRUSHED PINEAPPLE, DRAINED
16 OZ CONTAINER COOL WHIP
HERSHEY CHOC SYRUP
1/2 C "SHAVED" WALNUTS
1 JAR CHERRIES
1 PINT FRESH SLICED STRAWBERRIES (IN SEASON)
Directions
CRUSH AND ROLL VANILLA WAFERS FOR CRUST, POUR INTO PAN ADDING 2 TSP SUGAR AND 1/4 C MELTED BUTTER, USING FORK, FORM CRUST IN BOTTOM OF PAN REFRIGERATE 1 HR WHILE CRUST IS IN FRIGE PUT ROOM TEMP CREAM CHEESE IN BOWL ADD POWDER SUGAR, VANILLA AND 2 TABLESPOONS MILK, USING MIXER CREAM ALL TOGETHER UNTIL SMOOTH ADD 2 BOXES OF PUDDING MIX AND GRADUALLY ADD MILK USING MIXER TO COMBINE WHOLE TIME AFTER WHIPPED TOGETHER ADD 1/2 OF COOL WHIP TO CREAM CHEESE AND PUDDING WHIPPING TOGETHER POUR ONTO CRUST LAYER PINEAPPLE, BANANAS AND FRESH STRAWBERRIES (IN SEASON)OVER CRUST "FROST" WITH REMAINING WHIP TOPPING AND REFRIGERATE ABOUT 4 HRS RIGHT BEFORE SERVING SPRINKLE TOP WITH SHAVED WALNUTS, ADD CHERRIES IN MODERATION AND DRIZZLE WITH CHOCOLATE SYRUP!! CUT INTO SQUARES AND ENJOY!
June 11, 2009
Allspice cocunut cake
1 box of cake mix
1 can peaches
1 small bag cocunut
butter
Directions
Open the peaches and pour juice and peaches into the cake pan. Next, pour dry cake mix on top of peaches and place tabs of butter on top of the mix. Finally, put sweetened cobnut over the cake and cook at 350 for 1hr. After the first 30 min., stir ingredients up really well and cook for the remaining 30 min. Serve with ice cream!
1 can peaches
1 small bag cocunut
butter
Directions
Open the peaches and pour juice and peaches into the cake pan. Next, pour dry cake mix on top of peaches and place tabs of butter on top of the mix. Finally, put sweetened cobnut over the cake and cook at 350 for 1hr. After the first 30 min., stir ingredients up really well and cook for the remaining 30 min. Serve with ice cream!
June 10, 2009
amish cake
There are two secrets to the success of this cake: 1. DO NOT use the mixer 2. DO NOT grease the Pan.
Ingredients
2 c. all purpose flour
2 c. sugar
2 tbsp baking soda, mix and add...
1 tsp. vanilla
1 c. chopped nuts (optional)
1 can (1-lb. 4-oz.) crushed pineapple- DO NOT DRAIN JUICE
MIXED all ingredients together with spoon in 9x13 pan
BAKE at 350 degrees, 45 minutes.
let it completely cool, then add toppings.
TOPPINGS:
1/2 C. OLEO margarine
1 and 1/2 c. powedered sugar
1 tsp vanilla extract
1--8 oz. pkg. cream cheese
1/2 c. whipping cream
SPREAD ON COOL CAKE, SLICE AND SERVE
Directions
taste better after overnite in refrigerator, then serve with hot coffee
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Servings: 12
Ingredients
2 c. all purpose flour
2 c. sugar
2 tbsp baking soda, mix and add...
1 tsp. vanilla
1 c. chopped nuts (optional)
1 can (1-lb. 4-oz.) crushed pineapple- DO NOT DRAIN JUICE
MIXED all ingredients together with spoon in 9x13 pan
BAKE at 350 degrees, 45 minutes.
let it completely cool, then add toppings.
TOPPINGS:
1/2 C. OLEO margarine
1 and 1/2 c. powedered sugar
1 tsp vanilla extract
1--8 oz. pkg. cream cheese
1/2 c. whipping cream
SPREAD ON COOL CAKE, SLICE AND SERVE
Directions
taste better after overnite in refrigerator, then serve with hot coffee
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Servings: 12
June 9, 2009
Hershey bar cake
8-HESHEY BARS
2-STICKS OLEO
4-EGGS
1-CUP BUTTERMILK
2-TEASPOON VANILLA
1-CAN CHOCOLATE SYRUP
2-CUP SUGAR
2 1/2-CUPS ALL-PURPOSE FLOUR
1/2-TEASPOON SODA(PUT INTO BUTTERMILK)
1-CUP PECANS
Directions
IN BOWL MIX THESE INGREDIENTS USING A MIXER ON MEDIUM AS LISTED EXCEPT THE HERSHEY BARS AND CHOCOLATE SYRUP.MELT HERSHEY BARS OVER SLOW HEAT AND BLEND IN CHOCOLATE SYRUP.ADD TO CHOCOLATE MIXTURE.POUR INTO WELL GREASED PAN AND BAKE 1 1/4 HOURS AS PRE-HEATED 350'OVEN. REMOVE FROM OVEN AND COVER WITH FOIL UNTIL IT COOLS. FROSTING: 1-BAR BAKER'S SWEET CHOCOLATE 1-TABLESPOON OLEO 1/4- CUP WATER MELT TOGETHER OVER LOW HEAT. MIX:1-CUP SIFTED POWDERED SUGAR BLEND IN CHOCOLATE AND (1) TEASPOON VANILLA. POUR OVER CAKE AND LET DRIP DOWN THE SIDES OF CAKE.
Prep Time: 1 Hr 30 Min
Cook Time: 1 Hr 30 Min
Total Time: 3 Hr
Servings: 14
2-STICKS OLEO
4-EGGS
1-CUP BUTTERMILK
2-TEASPOON VANILLA
1-CAN CHOCOLATE SYRUP
2-CUP SUGAR
2 1/2-CUPS ALL-PURPOSE FLOUR
1/2-TEASPOON SODA(PUT INTO BUTTERMILK)
1-CUP PECANS
Directions
IN BOWL MIX THESE INGREDIENTS USING A MIXER ON MEDIUM AS LISTED EXCEPT THE HERSHEY BARS AND CHOCOLATE SYRUP.MELT HERSHEY BARS OVER SLOW HEAT AND BLEND IN CHOCOLATE SYRUP.ADD TO CHOCOLATE MIXTURE.POUR INTO WELL GREASED PAN AND BAKE 1 1/4 HOURS AS PRE-HEATED 350'OVEN. REMOVE FROM OVEN AND COVER WITH FOIL UNTIL IT COOLS. FROSTING: 1-BAR BAKER'S SWEET CHOCOLATE 1-TABLESPOON OLEO 1/4- CUP WATER MELT TOGETHER OVER LOW HEAT. MIX:1-CUP SIFTED POWDERED SUGAR BLEND IN CHOCOLATE AND (1) TEASPOON VANILLA. POUR OVER CAKE AND LET DRIP DOWN THE SIDES OF CAKE.
Prep Time: 1 Hr 30 Min
Cook Time: 1 Hr 30 Min
Total Time: 3 Hr
Servings: 14
June 8, 2009
Bacon baked potatoes
4 baking potatoes
1/2 lb bacon (any is fine)
2 sticks of BUTTER.
salt and pepper to taste.
foil wrap,
Directions
slice potatoes length ways, ALMOST all the way through,sprinkle with salt and pepper to your taste,put 2 pats (1/4 inch)of butter on each potato, then squeeze together, wrap 2 slices of bacon around the potato's, wrap each potato tightly in the aluminnum foil. *350 oven middle shelf. Cook for 1 hour
1/2 lb bacon (any is fine)
2 sticks of BUTTER.
salt and pepper to taste.
foil wrap,
Directions
slice potatoes length ways, ALMOST all the way through,sprinkle with salt and pepper to your taste,put 2 pats (1/4 inch)of butter on each potato, then squeeze together, wrap 2 slices of bacon around the potato's, wrap each potato tightly in the aluminnum foil. *350 oven middle shelf. Cook for 1 hour
June 7, 2009
5 minute pie
1/4 Boiling Water
1 Pkg any flavor Jell-O Gelatin
2 Containers any Flavor Yogurt
1 Tub Cool Whip ( Thawed )
1 Graham Cracker Crust
Directions
Heat water to Boiling, Mix in Jell-O until dissolved. Next add in Yogurt and mix well.
Fold in The Cool Whip and pour into pie crust
Put in Fridge and let cool for about 4 hrs or until set.
1 Pkg any flavor Jell-O Gelatin
2 Containers any Flavor Yogurt
1 Tub Cool Whip ( Thawed )
1 Graham Cracker Crust
Directions
Heat water to Boiling, Mix in Jell-O until dissolved. Next add in Yogurt and mix well.
Fold in The Cool Whip and pour into pie crust
Put in Fridge and let cool for about 4 hrs or until set.
June 6, 2009
Bachelor caserolle
1 package hot dogs
8 potatoes
1 can corn
Directions
Dice potatoes. Cut up hot dogs in bite size pieces. Boil hot dogs and potatoes are done. Drain broth off the potatoes and hot dogs. Add corn to potatoes and hot dogs. Then season with salt and pepper.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6
8 potatoes
1 can corn
Directions
Dice potatoes. Cut up hot dogs in bite size pieces. Boil hot dogs and potatoes are done. Drain broth off the potatoes and hot dogs. Add corn to potatoes and hot dogs. Then season with salt and pepper.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6
June 1, 2009
Ice cream sandwich pie
2 boxes ice cream sandwiches
18 oz container whipped topping
1 jar caramel ice cream topping
1 jar chocolate ice cream topping
1 jar chocolate shell
1 package toffee chips
Directions
In 9x13 pan, start by layering ice cream sandwiches then a layer of whipped topping. Swirl on chocolate and caramel ice cream toppings and gently mix into whipped topping. Sprinkle with toffee chips. Repeat...ending with toffee chips. Pour chocolate shell on top. Cover and freeze 12 hours.
18 oz container whipped topping
1 jar caramel ice cream topping
1 jar chocolate ice cream topping
1 jar chocolate shell
1 package toffee chips
Directions
In 9x13 pan, start by layering ice cream sandwiches then a layer of whipped topping. Swirl on chocolate and caramel ice cream toppings and gently mix into whipped topping. Sprinkle with toffee chips. Repeat...ending with toffee chips. Pour chocolate shell on top. Cover and freeze 12 hours.
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