1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup semisweet chocolate chips, melted*
2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt
2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 cup fresh strawberries, sliced
DIRECTIONS
1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4. Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
*To melt chips, place in small microwavable bowl. Microwave on High 45 seconds; stir until smooth. If necessary, microwave an additional 15 seconds.
By: Pillsbury.com
May 27, 2010
May 26, 2010
Hashbrown casserole
By Pauladeen.com
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Show: Paula's Best Dishes
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Show: Paula's Best Dishes
May 25, 2010
Not yo mama's banana pudding
By Pauladeen.com
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
Servings: 12 servings
Prep Time: 30 min
Cook Time: n/a
Difficulty: Easy
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy Paula Deen
Servings: 12 servings
Prep Time: 30 min
Cook Time: n/a
Difficulty: Easy
Strawberry cobbler
Ingredients:
12 cups sliced fresh strawberries (about 4 pounds)
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened
Directions:
Preheat oven to 350º F.
In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.
Recipe courtesy of Hoffman Media for Cooking with Paula Deen Magazine
12 cups sliced fresh strawberries (about 4 pounds)
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened
Directions:
Preheat oven to 350º F.
In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.
Recipe courtesy of Hoffman Media for Cooking with Paula Deen Magazine
May 24, 2010
Tomato pie
By Pauladeen.com
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.
Recipe courtesy Paula Deen
Servings: 6 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook/Paula Deen and Friends cookbook
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.
Recipe courtesy Paula Deen
Servings: 6 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook/Paula Deen and Friends cookbook
May 23, 2010
Apple dumplins
By Pauladeen.com
2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew
Directions:
Pre heat oven to 350 degrees
Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.
Preparation time: 20 minutes
Cook time: 45 minutes
Ease of Preparation: easy
Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.
2 cans crescent rolls
2 granny smith apples
1 stick butter
½ teaspoon cinnamon
1 1/3 cup splenda (or sugar)
1 (12 oz) diet Mountain Dew
Directions:
Pre heat oven to 350 degrees
Peel and core apples. Cut each apple into 8 wedges. Roll each wedge in a crescent roll. Place rolls in a 9 x 13 baking dish. In small saucepan melt butter. Once melted add splenda (or sugar) and cinnamon. Mix well. Spoon over crescent rolls. Pour diet Mountain Dew over rolls. Bake for 45 minutes.
Preparation time: 20 minutes
Cook time: 45 minutes
Ease of Preparation: easy
Notes from the Paula Deen Test Kitchen: Splenda is more difficult to mix in butter than sugar. Mixes better if butter is melted. In a small mixing bowl, whisk together melted butter, Splenda and cinnamon. Remove the dumplings to a wire rack after cooking as the liquid still in the baking dish will make the dumplings soggy. The Apple Dumplings taste like mini apple pies.
May 22, 2010
Potato chip cookies
By Pauladeen.com
2 cups (4 sticks) butter, softened
1 cup sugar
3¼ cups all-purpose flour
1 teaspoon vanilla
1½ cups coarsely crushed potato chips
¼ cup confectioner’s sugar
Directions:
Preheat oven to 300 degrees.
In a large mixing bowl cream butter and sugar. Slowly blend in flour and vanilla. Add crushed potato chips and mix well. Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly. Bake 18-20 minutes, or until light brown around the edges. Remove to wire rack to cool. Sprinkle with confectioner’s sugar.
Yields: 6 doz.
Notes From the Paula Deen Test Kitchen: When using a fork to press cookies on baking sheet dip the fork in flour first and the batter will not stick to the fork. These cookies were sinfully delicious and disappeared as fast as we could bake them.
2 cups (4 sticks) butter, softened
1 cup sugar
3¼ cups all-purpose flour
1 teaspoon vanilla
1½ cups coarsely crushed potato chips
¼ cup confectioner’s sugar
Directions:
Preheat oven to 300 degrees.
In a large mixing bowl cream butter and sugar. Slowly blend in flour and vanilla. Add crushed potato chips and mix well. Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly. Bake 18-20 minutes, or until light brown around the edges. Remove to wire rack to cool. Sprinkle with confectioner’s sugar.
Yields: 6 doz.
Notes From the Paula Deen Test Kitchen: When using a fork to press cookies on baking sheet dip the fork in flour first and the batter will not stick to the fork. These cookies were sinfully delicious and disappeared as fast as we could bake them.
May 21, 2010
Grape salad
By Paula Deen.com
Ingredients:
4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream
Topping:
¼ cup brown sugar
2 cups chopped pecans
Directions:
Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.
Yield: 12 to 14 servings
Ease of Preparation: easy
Notes from Paula’s test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance
Ingredients:
4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream
Topping:
¼ cup brown sugar
2 cups chopped pecans
Directions:
Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.
Yield: 12 to 14 servings
Ease of Preparation: easy
Notes from Paula’s test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance
May 20, 2010
Bread & butter custard
By Pauladeen.com
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy
Ingredients:
4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard
Directions:
Pre heat oven to 325 degrees
Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes or until knife comes our clean.
Notes from Paula’s Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy
Ingredients:
4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard
Directions:
Pre heat oven to 325 degrees
Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes or until knife comes our clean.
Notes from Paula’s Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold
May 19, 2010
Chicken caprese wrap
By Myrecipes.com
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
May 18, 2010
Chicken Noodle casserole
By Pauladeen.com
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.
Cook time 45 minutes
Level Easy
Serves 6
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.
Cook time 45 minutes
Level Easy
Serves 6
Chicken pot pie
By: Q99fm.com
Original Recipe (Morgan Julian-Terrianne Julian’s daughter)
1 Frozen pie crust (bottom-deep dish size) I use Pillsbury crust for top and
1 Refrigerated pie crust (top) and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained) I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)
Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting.
Bake 40 minutes and enjoy!
submitted by: Lordean Bade of Roanoke
Original Recipe (Morgan Julian-Terrianne Julian’s daughter)
1 Frozen pie crust (bottom-deep dish size) I use Pillsbury crust for top and
1 Refrigerated pie crust (top) and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained) I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)
Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting.
Bake 40 minutes and enjoy!
submitted by: Lordean Bade of Roanoke
May 16, 2010
Triple Berry Pie
By Pillsbury.com
1 package Pillsbury® refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
DIRECTIONS
1. Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2. In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
1 package Pillsbury® refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
DIRECTIONS
1. Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2. In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
May 15, 2010
Hamburgewr Hot dish
Pillsbury.com
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Hamburgewr Hot dish
Pillsbury.com
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
May 14, 2010
Strawberry Rhubarb Pie
By Pillsbury.com
2 cups frozen strawberries, thawed, drained and juice reserved
1 cup granulated sugar
2 tablespoons cornstarch
3 cups chopped frozen rhubarb (partially thawed)
2 tablespoons cold butter, cut into small pieces
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg yolk, beaten
1 tablespoon water
3 tablespoons coarse sugar
DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
2 cups frozen strawberries, thawed, drained and juice reserved
1 cup granulated sugar
2 tablespoons cornstarch
3 cups chopped frozen rhubarb (partially thawed)
2 tablespoons cold butter, cut into small pieces
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg yolk, beaten
1 tablespoon water
3 tablespoons coarse sugar
DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
May 13, 2010
Lemon rasberry pie
By Pillsbury.com
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES® Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
3. In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
4. Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES® Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.
3. In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.
4. Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.
May 12, 2010
Roasted carrots, onions & peppers
1 pound carrots, peeled and thinly sliced
2 medium onions, thinly sliced
2 sweet red peppers cut into 1/4-inch slices
2 tablespoons fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons balsamic vinegar
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Method
Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
Notes: This flavorful recipe is a sure-fire winner with any main dish.
Number of Servings: 6-8
2 medium onions, thinly sliced
2 sweet red peppers cut into 1/4-inch slices
2 tablespoons fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons balsamic vinegar
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Method
Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
Notes: This flavorful recipe is a sure-fire winner with any main dish.
Number of Servings: 6-8
May 11, 2010
Dill sauced salmon
1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
May 10, 2010
Bacon fried rice
2 medium leeks (white portion only), chopped
1 medium onion, chopped
2 tablespoons olive oil
4-1/2 cups cooked rice
1/2 teaspoon salt
1 egg, lightly beaten
5 bacon strips, cooked and crumbled
Pepper to taste
Directions
In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper. Yield: 6 servings
1 medium onion, chopped
2 tablespoons olive oil
4-1/2 cups cooked rice
1/2 teaspoon salt
1 egg, lightly beaten
5 bacon strips, cooked and crumbled
Pepper to taste
Directions
In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper. Yield: 6 servings
May 9, 2010
Rhubarb Strawberry Cobbler
1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream, optional
Directions
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.
1/3 cup all-purpose flour
4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream, optional
Directions
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.
May 8, 2010
Grilled pinapple
large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Makes 6 servings.
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Makes 6 servings.
May 7, 2010
Chili Relleno Casserole
16 oz shredded Mexican Cheese
3 small cans whole green chilies, drained
1 tbsp flour
½ tsp salt
1 small can evaporated milk, plus added regular milk to make ¾ cup
2 eggs
1 small can tomato sauce
In a 9-inch square baking dish, layer half cheese, then all the chilies, then rest of cheese. Beat the eggs, add milk, flour and salt….mix well and pour over cheese. Bake at 350 about 30 minutes until center is set. Pour tomato sauce on top. Return to oven for another 5 minutes.
From Diane Leach
q99fm.com
3 small cans whole green chilies, drained
1 tbsp flour
½ tsp salt
1 small can evaporated milk, plus added regular milk to make ¾ cup
2 eggs
1 small can tomato sauce
In a 9-inch square baking dish, layer half cheese, then all the chilies, then rest of cheese. Beat the eggs, add milk, flour and salt….mix well and pour over cheese. Bake at 350 about 30 minutes until center is set. Pour tomato sauce on top. Return to oven for another 5 minutes.
From Diane Leach
q99fm.com
May 6, 2010
Peanut butter cupcakes
CUPCAKES
1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups brown sugar
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup milk
Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup peanut butter
2 Tbs. melted margarine
1/2 tsp. cinnamon
Directions
Cream 1/2 cup peanut butters and shortening. Slowly beat in brown sugar. Add eggs, one at a time, beating till fluffy. Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full. Combine topping ingredients, and top cupcake batter. Bake at 375^ for 18-20 minutes. Makes 24 cupcakes.
Prep Time: 15 Min
Cook Time: 18 Min
Total Time: 33 Min
Servings: 24
By: Eversave.com
1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups brown sugar
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup milk
Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup peanut butter
2 Tbs. melted margarine
1/2 tsp. cinnamon
Directions
Cream 1/2 cup peanut butters and shortening. Slowly beat in brown sugar. Add eggs, one at a time, beating till fluffy. Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full. Combine topping ingredients, and top cupcake batter. Bake at 375^ for 18-20 minutes. Makes 24 cupcakes.
Prep Time: 15 Min
Cook Time: 18 Min
Total Time: 33 Min
Servings: 24
By: Eversave.com
May 5, 2010
Banana split cake
2 c. Graham Cracker Crumbs
2 sticks Margarine or Butter (1 melted & 1 softened)
1 pkg. 8 oz. Cream Cheese
2 c. Confectioners' sugar
1 tsp. Vanilla
5 Bananas
1 lg. can of Crushed Pineapple - drained
Cool Whip
Maraschino cherries
Chopped pecans
Layer 1: Mix crumbs and melted butter together and press in 9 x 13 pan.
Layer 2: Blend cream cheese, softened butter, sugar, and vanilla until creamy for about 4 minutes and spread over graham cracker crust.
Layer 3: Cover with sliced bananas.
Layer 4: Spread drained pineapple over bananas.
Layer 5: Cover with cool whip.
Layer 6: Sprinkle with nuts and place cherries on top. Refrigerate.
Thanks to Q99fm.com
2 sticks Margarine or Butter (1 melted & 1 softened)
1 pkg. 8 oz. Cream Cheese
2 c. Confectioners' sugar
1 tsp. Vanilla
5 Bananas
1 lg. can of Crushed Pineapple - drained
Cool Whip
Maraschino cherries
Chopped pecans
Layer 1: Mix crumbs and melted butter together and press in 9 x 13 pan.
Layer 2: Blend cream cheese, softened butter, sugar, and vanilla until creamy for about 4 minutes and spread over graham cracker crust.
Layer 3: Cover with sliced bananas.
Layer 4: Spread drained pineapple over bananas.
Layer 5: Cover with cool whip.
Layer 6: Sprinkle with nuts and place cherries on top. Refrigerate.
Thanks to Q99fm.com
May 4, 2010
Cadbury Egg Cake
8 Cadbury eggs (original)
2 sticks maragrine
2 cups sugar
4eggs
3 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup sour cream mixed with 1/2 cup milk
1 cup chopped nuts
1 teaspoon vanilla
Melt Cadbury eggs and 1 stick of margarine, sit aside. Cream together remaining stick of margarine and sugar, add eggs one at a time mixing after each then add vanilla. Add Cadbury egg mixture. Mix soda with flour and add alternately with sour cream mixture. Add nuts. Bake in a tube pan at 350 for 1 hour and 15 minutes or until done. Let cool for 15 minutes then turn out and cool completely. Ice with chocolate frosting if desired.
From Maryjane Spencer of Covington
By Q99fm.com
2 sticks maragrine
2 cups sugar
4eggs
3 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup sour cream mixed with 1/2 cup milk
1 cup chopped nuts
1 teaspoon vanilla
Melt Cadbury eggs and 1 stick of margarine, sit aside. Cream together remaining stick of margarine and sugar, add eggs one at a time mixing after each then add vanilla. Add Cadbury egg mixture. Mix soda with flour and add alternately with sour cream mixture. Add nuts. Bake in a tube pan at 350 for 1 hour and 15 minutes or until done. Let cool for 15 minutes then turn out and cool completely. Ice with chocolate frosting if desired.
From Maryjane Spencer of Covington
By Q99fm.com
May 3, 2010
Double Pistachio Cake
1 Box White Cake Mix
½ Cup Milk
½ Cup Water
5 eggs
2 Boxes Pistachio Instant Pudding
½ Cup Cooking Oil
½ Cup Chopped Pecans
Mix all of ingredients together and cook in layers at 350 degrees for 30-35 minutes. Cool completely before frosting.
Frosting
1 Box Pistachio Instant Pudding
1 Reg. Container of Cool Whip
½ Pint of Whipping Crème
Mix quickly and frost cake (sprinkle the top with chopped pecans, if you wish). ***Note from Dick Daniels: I added green food coloring to the icing to make it greener. Keep refrigerated. This would be a cool recipe for St. Patrick's Day because the cake is green all the way through...It is also a good cold recipe for summertime.
From Amy Kendrick Q99fm.com
½ Cup Milk
½ Cup Water
5 eggs
2 Boxes Pistachio Instant Pudding
½ Cup Cooking Oil
½ Cup Chopped Pecans
Mix all of ingredients together and cook in layers at 350 degrees for 30-35 minutes. Cool completely before frosting.
Frosting
1 Box Pistachio Instant Pudding
1 Reg. Container of Cool Whip
½ Pint of Whipping Crème
Mix quickly and frost cake (sprinkle the top with chopped pecans, if you wish). ***Note from Dick Daniels: I added green food coloring to the icing to make it greener. Keep refrigerated. This would be a cool recipe for St. Patrick's Day because the cake is green all the way through...It is also a good cold recipe for summertime.
From Amy Kendrick Q99fm.com
May 2, 2010
Sloppy joe bake
1 lb ground beef
1 onion, chopped
1 can sloppy joe sauce
1 can mexicorn, drained
1 cup bisquick
1 cup shredded cheddar cheese
½ cup water
Brown ground beef with onion, drain. Mix in sloppy joe sauce and 2/3 of corn, heat through. Pour into greased casserole. In a bowl, mix 1 cup bisquick, ½ cup water, 1/3 corn, ½ cup cheese. Dot beef mixture with biscuit mixture. Bake 15-20 minutes at 425 degrees until topping starts to brown. Sprinkle remaining cheese, return to oven 2-3 minutes until cheese melts. Let sit a few minutes before serving.
From Tricia Minter
q99fm.com
1 onion, chopped
1 can sloppy joe sauce
1 can mexicorn, drained
1 cup bisquick
1 cup shredded cheddar cheese
½ cup water
Brown ground beef with onion, drain. Mix in sloppy joe sauce and 2/3 of corn, heat through. Pour into greased casserole. In a bowl, mix 1 cup bisquick, ½ cup water, 1/3 corn, ½ cup cheese. Dot beef mixture with biscuit mixture. Bake 15-20 minutes at 425 degrees until topping starts to brown. Sprinkle remaining cheese, return to oven 2-3 minutes until cheese melts. Let sit a few minutes before serving.
From Tricia Minter
q99fm.com
May 1, 2010
Sausage puffs
1 lb sausage ( I use 1/2 hot, 1/2 mild)
1 8oz Cream cheese, room temp
1 can Grands biscuits
1 Tbs Mayo
Brown sausage and drain. Mix with cream cheese & mayo. It handles best if you chill mixture for about 30 minutes. Flatten each biscuit to about a 6 inch circle. Put a heaping Tbs of sausage in center of biscuit. Bring sides up and pinch together at the top to form a ball. Bake at 350 for about 16-18 minutes. These taste like sausage gravy biscuits.
From Linda Sisson of Fincastle
By Q99fm.com
1 8oz Cream cheese, room temp
1 can Grands biscuits
1 Tbs Mayo
Brown sausage and drain. Mix with cream cheese & mayo. It handles best if you chill mixture for about 30 minutes. Flatten each biscuit to about a 6 inch circle. Put a heaping Tbs of sausage in center of biscuit. Bring sides up and pinch together at the top to form a ball. Bake at 350 for about 16-18 minutes. These taste like sausage gravy biscuits.
From Linda Sisson of Fincastle
By Q99fm.com
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