Sunday, December 09, 2007
From Kraft's Food & Family Magazine, Fall 2006:
25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter
4 bricks cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Preheat over to 325 degrees (or 300 degrees if using a dark pan). Mix ginger snap crumbs, pecans and butter; press firmly on to bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Remove 1 1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for swirl effect.
Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Store in refrigerator.
3 cups sugar
3 1/2 cups all purpose flour
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
3/4 cup warm water
1 can pumpkin
1 cup cooking oil
Mix all together. Prepare your loaf pans (I use the 9 inch long and get 2 loaves out of one batch) by using Crisco to grease the sides and bottom of the pan and then lightly flouring them. Place 1/2 of the batter in each pan. Bake at 350 degrees for 55-70 minutes or until the middle set and the middle can be poked with a toothpick and come out clean.
Wednesday, November 28, 2007
1 jar of sliced jalapenos
2 lbs of shredded cheddar cheese
1 dozen large eggs
Preheat oven to 375 degrees. Butter the bottom and sides of a 9x13 pan. Chop jalapenos (juice drained if prefered) in a food chopper and spread evenly over the bottom of the pan. Pour the cheese evenly over the peppers. Beat the dozen eggs in a bowl and then pour evenly over the cheese. Bake in oven for about 35 minutes, or until top is golden and the middle of the dish is solid (not jiggly). Cut into 1" squares and serve with toothpicks.
Sunday, November 25, 2007
From Southern Living magazine, January 2006:
FYI: cas·sou·let...A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven.
- 1 pound smoked turkey sausage, cut into 1/2 inch rounds
- 4 skinned and boned chicken breasts, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 (16 oz.) cans great Northern beans, undrained
- 1/4 cup chicken broth
-Brown sausage in a large skillet over medium-high heat 10 minutes, stirring often. Remove with a slotted spoon, and drain on paper towels; set aside.
-Saute chicken in hot sausage drippings in skillet 8 to 10 minutes or until done; remove with slotted spoon, and drain on paper towels.
-Saute onion, bell pepper, and garlic in hot drippings in skillet 5 to 6 minutes or until tender. Stir in chicken, sausage, tomatoes, and next 4 ingredients. Bring to a boil, stirring occasionally; cover, reduce heat, and simmer 10 minutes. Stir in beans and broth. Cook, covered, 10 more minutes. Remove and discard bay leaf. Serve immediately.
Tuesday, November 20, 2007
1 pkg. Oreo Chocolate Sandwich Cookies
1 brick cream cheese, softened
1 pkg. chocolate coating (unsure of name, in blocks that you will melt, by the almond bark)
1 pkg. almond bark
-Set aside 9 Oreos to eat whenever.
-Crush remaining 36 cookies to find crumbs (I like using a food processor but you can put them in a Ziploc bag and crush them with a rolling pin); place in a medium bowl. Add cream cheese; mix until well blended.
-Roll cookie mixture into 42 balls, about 1 inch in diameter and put onto wax paper.
-Dip balls into melted chocolate, place back on wax paper to dry.
-Drizzle some of the melted almond bark in a diagonal motion over the top. They look will LOOK and TASTE like you bought the at some fancy-shamancy candy store.
-Refrigerate until firm, about 1 hour.
Thursday, November 15, 2007
2 sticks room temperature salted butter
1 cup sugar
1/2 cup brown sugar
1/4 cup milk
1 1/2 tsp. vanilla
2 1/4 cup flour
1/2 tsp. salt
1 tsp. baking soda + 1 pinch more
2 cups chocolate chips
-Beat butter, brown sugar and sugar together.
-In a separate little bowl mix together egg, milk and vanilla just until egg is broken up. Beat this in with the sugar mixture.
-In another bowl combine flour, salt and baking soda then beat in with the sugar mixture.
-Fold in your chocolate chips.
-Bake at 350 degrees for 8-9 minutes or until the edges of the cookies are light brown. Take them out of the oven and they will continue baking to be perfect.
Tuesday, October 09, 2007
l large can crushed pineapple
l box yellow cake mix
2 sticks butter, sliced
1 cup pecans, chopped
1 can cherry pie filling
Pour pineapple into a 9x13 pan. Spoon pie filling over pineapple. Crumble cake mix evenly over this. Place sliced butter over the mixture and top with pecans. Bake in preheated oven at 350o for 1 hour or until golden brown.
1 unbaked 9 inch deep dish pie shell (if using frozen let thaw completely- do not prebake)
2 large eggs
1/2 cup of sugar
1/2 cup of flour
1/2 cup of brown sugar
3/4 cup of butter (1 1/2 sticks)
1 cup of chocolate morsels (I use the milk chocolate just because I like it better and use a little more than what the recipe calls for)
PREHEAT oven to 325 degrees
BEAT eggs in large bowl on high speed until foamy. Beat in flour, sugar, brown sugar. Stir in morsels. Spoon in pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Middle of pie will still be a little "jiggly." Cool on wire rack. Serve warm or cold.
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoned salt
½ teaspoon lemon pepper seasoning
1 package 7 ounces thin spaghetti
In a large skillet, sauté onions and garlic in butter and oil until tender. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon pepper. Saute for 15-20 minutes or until chicken juices run clear. Meanwhile, cook spaghetti according to directions and drain. Add the chicken mixture to the spaghetti and toss. Serves 4.
2 cans crescent rolls
2 granny smith apples (peeled, cored, cut into eighths)
1 stick butter
1 1/2 cups sugar
½ Tsp. vanilla
12 OZ Mountain Dew, Sprite, 7 up, etc.
Melt butter. Stir in sugar, vanilla and Sprite.
Roll each apple into crescent roll and place in 9x13 inch baking dish that has been sprayed with Pam. They will have to be close together to get them all in the dish. Pour melted mixture over the dumplings then sprinkle with cinnamon. It will appear to be too much liquid but it is not.
Bake @ 350 degrees for 45 minutes.
Saturday, September 01, 2007
Reduced Fat Pre-made graham cracker crust
2 Yoplait Light Key Lime Yogurt
1 Fat Free Cool Whip
1 small box sugar free lime Jello
Dissolve Jello into 1/4 cup hot water. Mix in yogurt and fold in coolwhip. Pour into pie crust and chill.
Makes 8 serving, each serving is 4 WW Points.
Friday, August 24, 2007
-1 tsp. olive oil
-A couple of splashes of balsamic vinegar
-fresh garlic minced (3 cloves if you REALLY like garlic, less if you don't)
-vegetables that you love (pictured zucchini, tomato, onion, and potato) (other good ones carrots, yellow squash, broccoli, asparagus or whatever else your heart desires)
-Fresh cracked pepper and salt
Mix olive oil, balsamic vinegar and minced garlic together. Chop up veggies into decent sized pieces and brush on oil mixture. Lay in pan and sprinkle salt and pepper over veggies. Roast at 400 degrees for 20-30 minutes (or until everything is fork tender).
Friday, August 17, 2007
4 oz. fat-free cream cheese (softened)
1/3 cup low-fat mayonnaise
2-3 garlic cloves
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. thyme
Combine all ingredients. Cover and chill until serving time.
Per tablespoon: 24 calories, 1.2g. fat, no fiber (2 tbsps. for 1 point).
Serve with Reduced Fat Wheat Thins or Carrot chips
Tuesday, August 14, 2007
5 to 6 medium red or yellow potatoes, thinly sliced or cubed, about 6 cups
1 can (10 to 14.5 ounces) diced tomatoes with green chilies (Rotel)
1 pound Velveeta
salt and pepper to taste
Boil potatoes until tender. Melt Velveeta in microwave; add Rotel (do not drain) Stir until completely melted. Drain potatoes and place in a 9x13 dish. Pour cheese mixture over potatoes; bake at 350° for about 10 minutes or until bubbly.
Saturday, June 23, 2007
8 ounces Velveeta, cubed
1 sleeve Ritz Crackers, crushed
Saturday, June 16, 2007
1/2-3/4 cup mayonnaise (depending on how creamy you like your deviled eggs)
1 pkg./jar real bacon bits
2 Tbsp. finely shredded cheddar cheese
1 tbsp. mustard
-Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
-Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, bacon bits and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
1 1/2 cups sugar
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
4 Tbsp. sugar
2 tsp. cinnamon
-Cream margarine and sugar. Add eggs. Sift together flour, cream of tarter, soda and salt. Add and mix well. Add vanilla. Chill dough. Roll dough into small (1 inch) balls and coat with cinnamon sugar mixture. Bake on greased cookie sheet at 375 degrees for 8-10 minutes. Yummy!
1 cup sugar
1 cup Karo syrup
1 1/2 cup peanut butter
4 cups corn flakes
-On stove, melt sugar and syrup and boil for 1 minute. Remove from heat and stir in peanut butter until mixed well.
-Pour mixture over corn flakes in medium sized bowl. Mix together until flakes are completely coated. Cool slightly.
-Form into balls and drop onto wax paper to cool. Makes about 2 dozen.
1 1/4 cup self rising flour
1 1/4 stick margarine
1 cup chopped pecans
Melt margarine, mix flour and nuts. Press down in a 9x13 inch pan. Cook on low until brown.
2 8oz. pkg. cream cheese
2 cups powdered sugar
2 cups cool whip
Soften cream cheese, add sugar. Mix in cool whip. Spread on crust.
2 cans condensed milk
1 cup lemon juice
4 egg yolks
Mix and spread on 1st layer.
Spread Cool Whip on top and let set in the refrigerator to thicken.
2 can cream style corn
1 pkg. mexican cornbread mix
4 eggs, beaten
1/2 cup oil
1 onion, chopped
1/2 cup grated cheese
1 small jar pimentos
garlic powder to taste
-Mix all ingredients and bake at 350 degrees for 35 minutes.
16 oz. bag spaghetti
1 lb. box Velveeta cheese, cubed
1 onion, chopped and sauteed
1 can Rotel tomatoes
1 can cream of mushroom soup
Seasonings to taste (salt, pepper, garlic powder, Tony's, or a little cayenne if you like it spicy)
-Cook spaghetti and drain water. To the same pot add rotel, soup and cheese and onion. Mix constantly until cheese is melted (on low heat). Add seasonings to taste and enjoy!
1 lb. lean ground beef
1 can green chilies
1 tsp. salt
1 pkg. Ranch dressing mix
1 chopped onion
1 pkg. Taco seasoning
1/4 tsp. pepper
1 can Rotel, undrained
1 can corn, undrained
1 can black beans, undrained
1 can pinto beans, undrained
-Brown meat with onion and chilies. Add all other ingredients. Simmer.
-Garnish with cheese, chips and sour cream. Ole!
3/4 cup sour cream
1 cup mayonnaise
1 1/2 tsp. garlic salt
1 1/2 cups Parmesan cheese, fresh
Extra Parmesan to sprinkle on top
-Mix all together. Sprinkle extra Parmesan cheese on top. Bake at 350 degrees until cheese is melted and lightly browned, about 20 minutes.
-Serve with Fritos.
2-2 1/2 lbs. new potatoes
1 pkg. ranch dressing mix, mix according to package directions
3/4 to 1 stick margarine
Green onions to taste
-Cut up potatoes and boil until fork tender. Chop up 2-3 green onions.
-Put potatoes in 9x13 inch baking dish, add onions.
-Mix dressing and margarine together and pour over potatoes. Crumble bacon over top.
-Bake at 350 degrees for 30 minutes.
2 lbs. beef stew meat
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of onion soup
1 pkg. fresh mushrooms
1 pkg. cream cheese, cubed
1 8 oz. container sour cream
1/4 tsp. pepper
6 cups hot cooked noodles
-Mix beef, onion, soups, mushrooms, & pepper in crock pot.
-Cook on low for 8-10 hours or high for 4-6 hours.
-Stir in cream cheese and sour cream in until melted.
-Serve beef mixture over noodles.
4 chicken breast, cooked and shredded
16 oz. sour cream
16 oz. jalapenos cheese whiz
1 pkg. ranch dressing powder
2 cubes chicken boullion (mix in 2 cups water)
1 can cream of chicken soup
Small can of green chilies
Can of Rotel tomatoes, drained (added by Angela, not in Nana's recipe)
-Preheat oven to 350 degrees.
-Mix all ingredients except chicken.
-Put a little of the cheese sauce in the 9x13 inch pan just to coat the bottom so the enchiladas don't stick.
-Mix some of the cheese sauce with chicken and roll in tortillas.
-Pour sauce on top of tortillas.
-Bake for 45 minutes to 1 hour.
Monday, June 04, 2007
Friday, May 11, 2007
This is easy, yummy and impressive.
*box of ice cream sandwiches
*tub of caramel apple dipping sauce (found by the apples)
*Heath toffee crumbs (found on the baking isle)
*large tub of Cool Whip
1. Line the bottom of a 9x13 inch pan with ice cream sandwiches.
2. Melt the caramel until it is just soft. (You don't want it to be hot.) Spread that over ice cream sandwiches.
3. Sprinkle 3/4 of the bag of toffee on the caramel.
4. Spread a layer of Cool Whip.
5. Sprinkle the remaining toffee over the top of the Cool Whip.
6. Leave in the freezer until a few minutes before you are ready to eat it.
Sunday, April 01, 2007
-1 cup whole pecans
-1 teaspoon vinegar
-3 egg whites
-1 cup sugar
-1 large plastic zip bag
-Preheat oven to 300 degrees (this is important: don't wait until you're half done with the recipe). Place the pecans in the large plastic zip bag and let the children beat them with the wooden spoon to break them into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat Him. Read John 19:1-3.
-Let each child smell the vinegar. Put 1 teaspoon of vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30.
-Add egg whites to vinegar. Tell the children that the eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
-Sprinkle a little salt into both hands of each child. Let the children taste it from one hand and brush it from the other hand into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27.
-Say: "So far the ingredients are not very appetizing." Add 1 cup of sugar. Explain that the sweetest part of the the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.
-Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity God sees in those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
-Fold in the broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid. Read Matthew 27:57-60.
-Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and have them seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
-Go to bed (Make sure the oven is off). Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
-On Easter morning, open the oven and given everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter Jesus' followers were amazed to find the tomb open and empty.
Wednesday, March 21, 2007
Prior to assembling the pizza...
Season two chicken breasts with garlic salt and pepper. Add a little olive oil to a hot pan and put chicken in the pan, seasoned side down. Season the top side and once the bottom side browns, flip over so the chicken will have a nice color on both sides. Then put the chicken into a 350 degree oven for 10-15 minutes until chicken is cooked through. Once cooled enough to handle, cut into small bite-sized pieces.
The other ingredients:1 pizza crust
2 tbsp. light ranch dressing (or enough to coat the bottom of the crust)
1/3 cup finely chopped red bell pepper
1/2 cup finely sliced red onion
1/2 cup cut baby spinach
6oz. Italian blend cheese
Sprinkle of oregano
Sprinkle of garlic salt
Turn oven to what the directions on the pizza crust direct. Spread a thin layer of ranch dressing on crust. Layer chicken, red bell pepper, red onion, baby spinach and finally top with Italian blend cheese. Bake 9-12 minutes until thoroughly heated and cheese has started to lightly brown.