1 (18.25 ounce) package moist yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice
Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
*Thanks Benita!
July 31, 2009
July 30, 2009
West Virginia Pepperonii Rolls
1 1/2 cups water, barely warm to the touch
1/3 cup sugar
1 package yeast
1 teaspoonful salt
1/4 cup dry powdered milk
4 cups flour
Thin-sliced packaged pepperoni, about four ounces (paper thin is best)
Dissolve sugar, yeast, salt, and powdered milk in the warm water. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.) Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked. Roll it up like a jelly roll, and then primp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet.
Melt a tablespoonful of margarine and beat in an egg and two teaspoonfuls of sugar. Brush rolls lightly with this glaze. You don't need to let the rolls raise further.
Bake rolls at 400 degrees until golden brown. Brush immediately and lightly with melted margarine so they soften up nicely.
1/3 cup sugar
1 package yeast
1 teaspoonful salt
1/4 cup dry powdered milk
4 cups flour
Thin-sliced packaged pepperoni, about four ounces (paper thin is best)
Dissolve sugar, yeast, salt, and powdered milk in the warm water. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.) Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked. Roll it up like a jelly roll, and then primp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet.
Melt a tablespoonful of margarine and beat in an egg and two teaspoonfuls of sugar. Brush rolls lightly with this glaze. You don't need to let the rolls raise further.
Bake rolls at 400 degrees until golden brown. Brush immediately and lightly with melted margarine so they soften up nicely.
July 29, 2009
Grasshopper brownies
Add a twist to an old-fashioned brownie recipe to make this fun snack for kids!
Ingredients:
Classic Brownie Recipe of your choice
Quarter 10 Double Stuf Oreo Mint creme chocolate sandwich cookies;
Directions:
Stir into batter.
Bake 35-40 minutes.
Cut into bars; top with 1 can (16 oz.) vanilla frosting and garnish with additional cookie pieces.
Ingredients:
Classic Brownie Recipe of your choice
Quarter 10 Double Stuf Oreo Mint creme chocolate sandwich cookies;
Directions:
Stir into batter.
Bake 35-40 minutes.
Cut into bars; top with 1 can (16 oz.) vanilla frosting and garnish with additional cookie pieces.
July 28, 2009
Chicken & Roasted Garlic Risotto
4 skinless, boneless chicken breast halves
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions:
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
Tip: Traditionally, risotto is made by sautéeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive. This dish gives you the same creamy texture with a lot less work!
Serves 4.
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions:
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
Tip: Traditionally, risotto is made by sautéeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive. This dish gives you the same creamy texture with a lot less work!
Serves 4.
July 27, 2009
Pistachio salad
1 cup marshmallows
2 packs pistachio pudding
1 large container whipped topping
1 large can fruit cocktail, drained
Directions
Mix all ingredients together throughly. Place in refridgerator for at least 1 hour. Serve.
2 packs pistachio pudding
1 large container whipped topping
1 large can fruit cocktail, drained
Directions
Mix all ingredients together throughly. Place in refridgerator for at least 1 hour. Serve.
July 20, 2009
Summer fruit salad
Description
This is a wonderful dessert salad that isn't that bad in calories, sugar, and fat!
Ingredients
1 can light fruit cocktail
1 can light pinapple tidbits
1 can mandarin oranges
1 box sugar free vanilla pudding
Directions
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
This is a wonderful dessert salad that isn't that bad in calories, sugar, and fat!
Ingredients
1 can light fruit cocktail
1 can light pinapple tidbits
1 can mandarin oranges
1 box sugar free vanilla pudding
Directions
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
July 19, 2009
Chocolate Butterfinger Ice cream pie
Chocolate Butterfinger Ice Cream Pie
6 cups very chocolate ice cream (see other recipe)
1 cup chopped butterfinger candy bars
1 graham cracker pie crust
Whipped cream
Chocolate syrup
Toasted peanuts
Mix candy bars into softened ice cream. Spread into pie shell and freeze. To serve, slice pie, top with whipped cream, chocolate sauce, peanuts and more candy bars for garnish
1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Copyright © 2009, WGHP-TV
6 cups very chocolate ice cream (see other recipe)
1 cup chopped butterfinger candy bars
1 graham cracker pie crust
Whipped cream
Chocolate syrup
Toasted peanuts
Mix candy bars into softened ice cream. Spread into pie shell and freeze. To serve, slice pie, top with whipped cream, chocolate sauce, peanuts and more candy bars for garnish
1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Copyright © 2009, WGHP-TV
Pork chops with mushroom gravy
Tender pork chops with mushroom gravy. Very easy and cheap to make and good enough to serve to guests. Looks like you took a lot of time to make.
Ingredients
6 pork chops (either bone in or out, your choice)
1 pound mushrooms (whole or sliced)
1 medium onion, chopped (optional)
1 T. butter
1 can cream of mushroom soup
Directions
Start off by cooking the pork chops in a skillet for about 4 or 5 minutes on each side. Just long enough to brown them. Place the pork chops in a baking dish. In the same skillet, add the butter and cook the mushrooms and onion until tender. Add the can of mushroom soup to the mushrooms and onions. When it is heated, pour it over the pork chops. Bake uncovered for about 30-45 min or until pork chops are cooked through. Serve with potatoes and a salad. The mushroom gravy is wonderful on mashed potatoes.
Prep Time: 20 Min
Cook Time: 40 Min
Total Time: 1 Hr
Servings: 6
Ingredients
6 pork chops (either bone in or out, your choice)
1 pound mushrooms (whole or sliced)
1 medium onion, chopped (optional)
1 T. butter
1 can cream of mushroom soup
Directions
Start off by cooking the pork chops in a skillet for about 4 or 5 minutes on each side. Just long enough to brown them. Place the pork chops in a baking dish. In the same skillet, add the butter and cook the mushrooms and onion until tender. Add the can of mushroom soup to the mushrooms and onions. When it is heated, pour it over the pork chops. Bake uncovered for about 30-45 min or until pork chops are cooked through. Serve with potatoes and a salad. The mushroom gravy is wonderful on mashed potatoes.
Prep Time: 20 Min
Cook Time: 40 Min
Total Time: 1 Hr
Servings: 6
Sweet mama pizza pie
My mom used to make this twice a week. It's mega-cheap & easy to make, the crust is thick and sweet!
Ingredients
1/2 tsp. honey (I usually pour more in for sweeter results)
1 c. HOT water
1 tbsp. of active dry yeast (about one package)
2 3/4 c. flour (add more if needed)
1/2 tsp. salt
1 tbsp. olive oil
Add your own toppings to your liking (I use pizza sauce and mozzarella cheese)
Directions
Directions: - Warm up a bowl with hot water. - Mix together hot water and honey and yeast and let set for 5-10 minutes (make sure it bubbles...that means your yeast is still good!). - Add salt and olive oil. - Add half of the flour mix using the wire whip. - Mix in more flour with wooden spoon and kneed in the rest. - Kneed the dough until it feels like it is fighting back a little (but not so much that it's too stiff or too sticky). - Cover dough and let rise for 1/2 an hour. - Punch dough to let the air out. - Grease pan. - Add your toppings (your choice) - Put dough onto pan and cook at 425' for 8-10 minutes. - Needs to be brown on the bottom. - Put foil on top to keep cheese from burning. - Keep an eye on it...my oven takes anywhere from 10-30 minutes to cook when its temperamental...most ovens when preheated should take only 10 minutes though. - Dig in & Enjoy!
Prep Time: 35 Min
Cook Time: 10 Min
Total Time: 45 Min
Servings: 4
Ingredients
1/2 tsp. honey (I usually pour more in for sweeter results)
1 c. HOT water
1 tbsp. of active dry yeast (about one package)
2 3/4 c. flour (add more if needed)
1/2 tsp. salt
1 tbsp. olive oil
Add your own toppings to your liking (I use pizza sauce and mozzarella cheese)
Directions
Directions: - Warm up a bowl with hot water. - Mix together hot water and honey and yeast and let set for 5-10 minutes (make sure it bubbles...that means your yeast is still good!). - Add salt and olive oil. - Add half of the flour mix using the wire whip. - Mix in more flour with wooden spoon and kneed in the rest. - Kneed the dough until it feels like it is fighting back a little (but not so much that it's too stiff or too sticky). - Cover dough and let rise for 1/2 an hour. - Punch dough to let the air out. - Grease pan. - Add your toppings (your choice) - Put dough onto pan and cook at 425' for 8-10 minutes. - Needs to be brown on the bottom. - Put foil on top to keep cheese from burning. - Keep an eye on it...my oven takes anywhere from 10-30 minutes to cook when its temperamental...most ovens when preheated should take only 10 minutes though. - Dig in & Enjoy!
Prep Time: 35 Min
Cook Time: 10 Min
Total Time: 45 Min
Servings: 4
July 18, 2009
Mom's hamburger casserole
This is a simple, cheap & easy meal that everyone will like!
Ingredients
1 pound ground beef
1 small can baby peas, drained
1 can cream of mushroom soup
1 can cream of chicken soup
your choice of potato..frozen tater tots, leftover mashed tators, etc.
1/2 cup shredded cheese (for top -optional)
Directions
Preheat oven to 350F. Brown ground beef in skillet. Drain grease. Add peas, mushroom soup and chicken soup and mix thoroughly. Put skillet mixture into a casserole dish. Last but not least, put your potatoes on top. Bake covered for 30 minutes. Remove from oven, take lid off and bake for an additional 10-15 minutes. I like to add shredded cheese to the top the last 5 minutes of baking.
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Ingredients
1 pound ground beef
1 small can baby peas, drained
1 can cream of mushroom soup
1 can cream of chicken soup
your choice of potato..frozen tater tots, leftover mashed tators, etc.
1/2 cup shredded cheese (for top -optional)
Directions
Preheat oven to 350F. Brown ground beef in skillet. Drain grease. Add peas, mushroom soup and chicken soup and mix thoroughly. Put skillet mixture into a casserole dish. Last but not least, put your potatoes on top. Bake covered for 30 minutes. Remove from oven, take lid off and bake for an additional 10-15 minutes. I like to add shredded cheese to the top the last 5 minutes of baking.
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
July 17, 2009
Spaghetti Salad
1 8oz. box of spaghetti, cooked as directed, rinsed in cold water, drained
1 tomato diced
1cucumber diced
1/2 onion diced
1/2 cup diced ham
1 small bottle Zesty Italian Dressing
Parmesan cheese
Mix all ingredients - refrigerate
1 tomato diced
1cucumber diced
1/2 onion diced
1/2 cup diced ham
1 small bottle Zesty Italian Dressing
Parmesan cheese
Mix all ingredients - refrigerate
July 16, 2009
Hot dogs & potatoes
A yummy, quick and inexpensive meal that everyone will love!
Ingredients
1 package of all beef hot dogs
4-5 medium potatoes
1 onion (optional)
1-2 TBSP of oil
Directions
Cut potatoes and hot dogs into bite size pieces. Slice onions. Put potatoes in frying pan with oil on medium heat for about 15 minutes. Then add onions and hot dogs. Cook for another 15 minutes or until hot dogs are done. Serve with bread and butter and a little ketchup on the side (optional).
Cook Time: 30 Min
Ingredients
1 package of all beef hot dogs
4-5 medium potatoes
1 onion (optional)
1-2 TBSP of oil
Directions
Cut potatoes and hot dogs into bite size pieces. Slice onions. Put potatoes in frying pan with oil on medium heat for about 15 minutes. Then add onions and hot dogs. Cook for another 15 minutes or until hot dogs are done. Serve with bread and butter and a little ketchup on the side (optional).
Cook Time: 30 Min
July 15, 2009
Rasberry Lemonade cake
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
July 14, 2009
Lemonade party cake
1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator
July 13, 2009
Better than almost anything cake
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.
2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.
2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
July 12, 2009
Tiramsu Cake
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup
Topping
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
3. In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
4. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
Substitution
Instead of brandy, you can use 1 1/2 teaspoons of brandy extract plus 1/4 cup water.
Success
Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup
Topping
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
3. In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
4. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
Substitution
Instead of brandy, you can use 1 1/2 teaspoons of brandy extract plus 1/4 cup water.
Success
Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.
July 11, 2009
Turkey salad pitas
This is a nice, quick and healthy meal everyone will enjoy!
Ingredients
1 lb. pre-cooked seasoned turkey meat
8 oz. cream cheese (low fat)
3 stalks celery
1/2 yellow onion
1/2 cup mayonnaise (low fat)
salt to taste
pepper to taste
6 pita pockets
shredded lettuce or alfalfa sprouts
Directions
Clean and pat dry celery and onion, and then dice up. Throw these and cream cheese into a mixing bowl, mixing on low speed until everything is well combined. Next, add mayonnaise and mix until blended in. Now, dice turkey into small pieces and stir into bowl along with other ingredients, adding salt and pepper to taste. Next, cut pita pockets in half. Spoon in turkey salad on the bottom of the pita and stuff lettuce or sprouts on top of turkey salad. Enjoy this wonderful little meal.
Prep Time: 20 Min
Servings: 6
Ingredients
1 lb. pre-cooked seasoned turkey meat
8 oz. cream cheese (low fat)
3 stalks celery
1/2 yellow onion
1/2 cup mayonnaise (low fat)
salt to taste
pepper to taste
6 pita pockets
shredded lettuce or alfalfa sprouts
Directions
Clean and pat dry celery and onion, and then dice up. Throw these and cream cheese into a mixing bowl, mixing on low speed until everything is well combined. Next, add mayonnaise and mix until blended in. Now, dice turkey into small pieces and stir into bowl along with other ingredients, adding salt and pepper to taste. Next, cut pita pockets in half. Spoon in turkey salad on the bottom of the pita and stuff lettuce or sprouts on top of turkey salad. Enjoy this wonderful little meal.
Prep Time: 20 Min
Servings: 6
July 10, 2009
Caribbean Layered Dip
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso® black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles
Lime-flavored or plain tortilla chips
1.In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
2.Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.
24 servings (2 tablespoons dip and 3 chips each
Start to Finish: 20 Minutes
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso® black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles
Lime-flavored or plain tortilla chips
1.In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
2.Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.
24 servings (2 tablespoons dip and 3 chips each
July 9, 2009
Summer berry banana cream pie
A light, refreshing low-cal summer treat with fresh, frozen blueberries and strawberries (fresh could be used) in a deep dish prepared pie crust or graham cracker crust, fat free Cool Whip topped with crushed vanilla wafers.
Ingredients
1 cup fresh or thawed frozen strawberries
3/4 C fresh blueberries
1 pkg. instant banana cream pie pudding mix
1 prepared deep dish or graham cracker pie crust
Fat Free Cool Whip
Crushed Vanilla Wafers for crumb topping
Directions
Follow pkg. directions on pudding for banana cream pie which reduces the amount of milk used than if you were just making pudding. Beat until thick. Add berries and put mixture in refrigerator for about two hours to thicken more. Add to cooked pie shell and top with Cool Whip and crushed cookie crumbs.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 6
Ingredients
1 cup fresh or thawed frozen strawberries
3/4 C fresh blueberries
1 pkg. instant banana cream pie pudding mix
1 prepared deep dish or graham cracker pie crust
Fat Free Cool Whip
Crushed Vanilla Wafers for crumb topping
Directions
Follow pkg. directions on pudding for banana cream pie which reduces the amount of milk used than if you were just making pudding. Beat until thick. Add berries and put mixture in refrigerator for about two hours to thicken more. Add to cooked pie shell and top with Cool Whip and crushed cookie crumbs.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 6
July 8, 2009
Paula Deen's 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
Directions
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.
Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
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
Directions
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.
Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
July 7, 2009
Corn salad
2 - 15 oz cans of whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green bell peppers, chopped
1/2 cup red onions, chopped
1 - 10.5 oz bag coursely crushed chili-cheese corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green bell peppers, chopped
1/2 cup red onions, chopped
1 - 10.5 oz bag coursely crushed chili-cheese corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving
July 6, 2009
Oreo & Fudge Ice cream cake
1/2 Cup Fudge Ice Cream Topping, warmed
1 Tub (8 oz) Cool Whip, thawed and divided
1 Pkg (4 oz) Jello Chocolate Instant Pudding
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add in the dry pudding mix; stir 2 mintues or until 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 of milk.
Chop the Oreos roughly into chunks. Stir into the pudding mixture.
Arrange 4 Ice Cream Sandwiches, side by side, on a 24x12 inch piece of foil. Top with half of the pudding mixture. Repeat the layers.
Top the pudding mixture with the remaining 4 Ice Cream Sandwiches. The layers create a neat striped effect when sliced.
Frost the top and sides with remaining whipped topping. Bring up the foil sides and wrap. Freeze at least 4 hours b/4 serving. Let stand at room temperature to soften slightly b/4 serving.
Makes 12 servings.
1 Tub (8 oz) Cool Whip, thawed and divided
1 Pkg (4 oz) Jello Chocolate Instant Pudding
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add in the dry pudding mix; stir 2 mintues or until 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 of milk.
Chop the Oreos roughly into chunks. Stir into the pudding mixture.
Arrange 4 Ice Cream Sandwiches, side by side, on a 24x12 inch piece of foil. Top with half of the pudding mixture. Repeat the layers.
Top the pudding mixture with the remaining 4 Ice Cream Sandwiches. The layers create a neat striped effect when sliced.
Frost the top and sides with remaining whipped topping. Bring up the foil sides and wrap. Freeze at least 4 hours b/4 serving. Let stand at room temperature to soften slightly b/4 serving.
Makes 12 servings.
July 5, 2009
Bacon wrapped potatoes
4 bakeing 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.
Prep Time: 20 Min
Cook Time: 1 Hr
Total Time: 1 Hr 20 Min
Servings: 4
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.
Prep Time: 20 Min
Cook Time: 1 Hr
Total Time: 1 Hr 20 Min
Servings: 4
July 4, 2009
Millionaire pie
2 graham cracker pie crusts
1 large tub cool whip
1 can sweetend condensed milk
1 can crushed pineapple drained
2 T lemon juice
In a mixing bowl add the ingredients in order and mix up.
Divide between 2 pie shells
Freeze
1 large tub cool whip
1 can sweetend condensed milk
1 can crushed pineapple drained
2 T lemon juice
In a mixing bowl add the ingredients in order and mix up.
Divide between 2 pie shells
Freeze
July 3, 2009
Summer pasta salad
1 lb. rotelle pasta (cooked according to package)
1 bottle of Bernstein's Italian Dressing
4 tbsp. McCormick Salad Supreme Seasoning
1 cup cherry tomatoes (cut lengthwise)
4 celery stocks chopped
3/4 lb sharp cheddar cheese (cubed)
1/2 lb deli style black forest ham (cubed)
1/4 cup cilantro (chopped)
1/2 red onion (chopped)
1/2 cup green onions (diced)
1 clove of garlic (minced)
fresh ground pepper to taste
Directions
Cook pasta and drain and rinse with cold water. Next, add the rest of ingredients and toss well. Enjoy!
Servings: 8
1 bottle of Bernstein's Italian Dressing
4 tbsp. McCormick Salad Supreme Seasoning
1 cup cherry tomatoes (cut lengthwise)
4 celery stocks chopped
3/4 lb sharp cheddar cheese (cubed)
1/2 lb deli style black forest ham (cubed)
1/4 cup cilantro (chopped)
1/2 red onion (chopped)
1/2 cup green onions (diced)
1 clove of garlic (minced)
fresh ground pepper to taste
Directions
Cook pasta and drain and rinse with cold water. Next, add the rest of ingredients and toss well. Enjoy!
Servings: 8
July 2, 2009
4th of July Berry Shortcake
Dough:
2 3/4 Cups Cake Flour
1/4 Cup Sugar
1 Tbsp plus 1 Tsp Baking Powder
Tsp Salt
10 tbsp chilled unsalted butter
1 cup heavy cream
Berry Mixture
1 pint blueberries
1 pint raspberries
1 pint strawberries
2 Tbsp sugar
1 tbsp lemon juice
1 tsp orange zest
1 can of whipped cream
Directions
In a food processor, combine cake flour, sugar, baking powder, and salt. Mix until just combined by turning the processor on and off quickly a few times. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, just before the dough forms a ball.
Lightly flour a work surface and gently knead the dough until it forms a smooth ball. Roll out dough to a round 3/4 inch thick. Cut the dough into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles.
Line one baking tray with parchment paper and arrange the dough circle on tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake for 5 minutes in a 375 degree oven and then reduce the heat to 350 degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch.
While the dough cools, mix the berries. Combine 1 pint blueberries, 1 pint raspberries, and 1 pint strawberries with 2 tbsp sugar in a large mixing bowl. Then add 1 tbsp lemon juice, and 1 tsp orange zest. Gently mix and set aside.
When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Squirt whipped cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the additional whipped cream. Serve immediately while the shortcake is still warm.
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 6
2 3/4 Cups Cake Flour
1/4 Cup Sugar
1 Tbsp plus 1 Tsp Baking Powder
Tsp Salt
10 tbsp chilled unsalted butter
1 cup heavy cream
Berry Mixture
1 pint blueberries
1 pint raspberries
1 pint strawberries
2 Tbsp sugar
1 tbsp lemon juice
1 tsp orange zest
1 can of whipped cream
Directions
In a food processor, combine cake flour, sugar, baking powder, and salt. Mix until just combined by turning the processor on and off quickly a few times. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, just before the dough forms a ball.
Lightly flour a work surface and gently knead the dough until it forms a smooth ball. Roll out dough to a round 3/4 inch thick. Cut the dough into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles.
Line one baking tray with parchment paper and arrange the dough circle on tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake for 5 minutes in a 375 degree oven and then reduce the heat to 350 degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch.
While the dough cools, mix the berries. Combine 1 pint blueberries, 1 pint raspberries, and 1 pint strawberries with 2 tbsp sugar in a large mixing bowl. Then add 1 tbsp lemon juice, and 1 tsp orange zest. Gently mix and set aside.
When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Squirt whipped cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the additional whipped cream. Serve immediately while the shortcake is still warm.
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 6
July 1, 2009
That's a good burger
This is a burger that comes out good on the grill, under the broiler, or your George Foreman. Simple and easy. This recipe makes about a dozen 4oz patties and everyone who has had it LOVES IT! It also freezes well up to 3 months.
Ingredients
3lbs Ground Beef
1 packet Lipton Savory Herb Mix
1 Large Egg
2/3 Cup herbed bread crumbs
Directions
Mix all ingredients until mix sticks well together (I wear plastic gloves when mixing this). Roll into balls(about the amount of Gr. Beef mix that will fit into your hand without over flow) then press down to about the size of your palm. Cook using desired method and to your liking.
Prep Time: 10 Min
Cook Time: 12 Min
Total Time: 22 Min
Servings: 10
Ingredients
3lbs Ground Beef
1 packet Lipton Savory Herb Mix
1 Large Egg
2/3 Cup herbed bread crumbs
Directions
Mix all ingredients until mix sticks well together (I wear plastic gloves when mixing this). Roll into balls(about the amount of Gr. Beef mix that will fit into your hand without over flow) then press down to about the size of your palm. Cook using desired method and to your liking.
Prep Time: 10 Min
Cook Time: 12 Min
Total Time: 22 Min
Servings: 10
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