Canadian Cheddar Cheese Soup
by: A Friend of Kay Hodges
1 pound Medium Cheddar Cheese, Shredded
2 tbsp Corn Starch
2 cups Water
1/4 tsp Pepper
1 tsp Worcestershire Sauce
dash of Garlic Powder
8 tbsp Butter (1/2 cup)
3/4 cup diced, Cooked Cauliflower
1 cup sliced Mushrooms
1/2 cup finely chopped Onion
3/4 cup diced Ham
2 cups Half and Half or Evaporated Milk, undiluted
Directions:
Mix corn starch with cheese, Heat water to boiling in 6 quart saucepan. Add cheese mixture to boiling water a little at a time stirring constantly. Continue to cook over medium heat stirring constantly until cheese is melted and mixture is smooth. Add salt and pepper, Worcestershire sauce and Garlic Powder. Saute each vegetable separately in two tablespoons butter until tender. Add to soup along with the ham. Heat, stirring constantly, adding half and half until desired thickness is reached.
Monday, September 29, 2008
Caramel Brownies
Caramel Brownies
by: A Friend of Kay Hodges
60 Light Caramels
1/2 cup Evaporated Milk
1 -- 181/2 ounce Package German Chocolate Cake Mix
3/4 cup Melted Butter
1 cup Chopped Nuts
1/2 cup Evaporated Milk
Chocolate Chips
Directions:
In a heavy sauce pan combine caramels and 1/2 cup evaporated Milk. Stir until melted and set aside. Grease and flour 9 X 13 inch pan. In a large bowl combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press 1/2 of dough into the pan -- reserve the rest for topping. Bake at 350 degrees for 4 minutes. Sprinkle chips over baked crust, spread caramel mixture over chips. Crumble the remaining dough over caramel. Return to oven and bake for 18-20 minutes. Cool slightly, then refrigerated 30 minutes or until caramel is firm.
Note: I wish I could remember which friend shared this recipe with me... but just the same it is yummy!
by: A Friend of Kay Hodges
60 Light Caramels
1/2 cup Evaporated Milk
1 -- 181/2 ounce Package German Chocolate Cake Mix
3/4 cup Melted Butter
1 cup Chopped Nuts
1/2 cup Evaporated Milk
Chocolate Chips
Directions:
In a heavy sauce pan combine caramels and 1/2 cup evaporated Milk. Stir until melted and set aside. Grease and flour 9 X 13 inch pan. In a large bowl combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press 1/2 of dough into the pan -- reserve the rest for topping. Bake at 350 degrees for 4 minutes. Sprinkle chips over baked crust, spread caramel mixture over chips. Crumble the remaining dough over caramel. Return to oven and bake for 18-20 minutes. Cool slightly, then refrigerated 30 minutes or until caramel is firm.
Note: I wish I could remember which friend shared this recipe with me... but just the same it is yummy!
Banana Cake
Banana Cake by: Barbara Davis
1 Cup Sugar
2 Cups Flour
1/2 Cup Margarine or Butter
2 Eggs
1 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
3 Mashed Bananas
1/2 Cup Butter Milk (can substitute: 1 cup milk and 1 Tbsp Lemon Juice)
Directions: Cream butter. Add sugar, eggs and vanilla. Stir in bananas. Combine flour, baking powder, baking soda and salt. Add buttermilk alternately with the flour mixture, beginning and ending with the flour mixture, Pour into a greased and floured 9X13 inch pan. Bake at 350 degrees for 30 minutes. Cool and Frost!
Frosting:
1 -- 8 oz. Pkg. Cream Cheese
1/2 cup of Butter or Margarine
1 lb. Pkg. Powdered Sugar
1 tsp Vanilla
Directions: Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
1 Cup Sugar
2 Cups Flour
1/2 Cup Margarine or Butter
2 Eggs
1 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
3 Mashed Bananas
1/2 Cup Butter Milk (can substitute: 1 cup milk and 1 Tbsp Lemon Juice)
Directions: Cream butter. Add sugar, eggs and vanilla. Stir in bananas. Combine flour, baking powder, baking soda and salt. Add buttermilk alternately with the flour mixture, beginning and ending with the flour mixture, Pour into a greased and floured 9X13 inch pan. Bake at 350 degrees for 30 minutes. Cool and Frost!
Frosting:
1 -- 8 oz. Pkg. Cream Cheese
1/2 cup of Butter or Margarine
1 lb. Pkg. Powdered Sugar
1 tsp Vanilla
Directions: Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
Tuesday, September 23, 2008
Pralines
Pralines
by: Pat Forsgren
1 cup Buttermilk
2 cups Sugar
1 tsp Baking Soda
Directions: Stir until sugar is dissolved. Put on medium heat and let it bubble up and cook until it turns brownish in color and reaches the softball stage. Now you'll need to stir constantly so it won't stick. Remove the pan from the heat and add: 1 tsp of Butter, 1 tsp Vanilla & 2 cups Pecan Halves. Beat the mixture until it becomes glossy and starts to crystallize. Quickly spoon out the candy into little patties about 2" in circumference onto waxed paper, greased cookie sheet or marble board. Let cool. If the mixture starts to turn sugary and harden too fast, return the pan to the heat for a few minutes and then spoon out again.
by: Pat Forsgren
1 cup Buttermilk
2 cups Sugar
1 tsp Baking Soda
Directions: Stir until sugar is dissolved. Put on medium heat and let it bubble up and cook until it turns brownish in color and reaches the softball stage. Now you'll need to stir constantly so it won't stick. Remove the pan from the heat and add: 1 tsp of Butter, 1 tsp Vanilla & 2 cups Pecan Halves. Beat the mixture until it becomes glossy and starts to crystallize. Quickly spoon out the candy into little patties about 2" in circumference onto waxed paper, greased cookie sheet or marble board. Let cool. If the mixture starts to turn sugary and harden too fast, return the pan to the heat for a few minutes and then spoon out again.
Saturday, September 20, 2008
Easy Raspberry Triffle
Easy Raspberry Trifle
by: Catherine Hodges
1 Angel Food Cake
1 - 8 oz. Pkg Raspberry Jello
2 pkg Frozen Raspberries
2-3 containers of Raspberry Yogurt
Cool Whip
Directions: Make Jello according to package directions, Add frozen raspberries, refrigerated and set until thickened but not completely set. In large bowl, layer bite sized pieces of cake, jello mixture, yogurt and cool whip. Repeat. Refrigerate at least 2 hours until firm.
by: Catherine Hodges
1 Angel Food Cake
1 - 8 oz. Pkg Raspberry Jello
2 pkg Frozen Raspberries
2-3 containers of Raspberry Yogurt
Cool Whip
Directions: Make Jello according to package directions, Add frozen raspberries, refrigerated and set until thickened but not completely set. In large bowl, layer bite sized pieces of cake, jello mixture, yogurt and cool whip. Repeat. Refrigerate at least 2 hours until firm.
Peanut Butter Cups
Peanut Butter Cups
by: Barbara Hodges
1/3 cup Peanut Butter
1/4 cup Powdered Sugar
1 tsp Vanilla
8 oz. Chocolate
1/2 cup Creamy Peanut Butter
Directions: Cream the first 3 ingredients together and chill. When chilled, roll into small balls about the size of a small marble. Melt the next two ingredients together and stir well. Cover balls with the chocolate mixture.
by: Barbara Hodges
1/3 cup Peanut Butter
1/4 cup Powdered Sugar
1 tsp Vanilla
8 oz. Chocolate
1/2 cup Creamy Peanut Butter
Directions: Cream the first 3 ingredients together and chill. When chilled, roll into small balls about the size of a small marble. Melt the next two ingredients together and stir well. Cover balls with the chocolate mixture.
Turtles
Turtles
by: Barbara Hodges
1 pkg Caramels
1 stick Butter
2 cups Pecans
6 Hershey Bars
1/4 bar Paraffin
Directions: Meld Caramels and butter over boiling water. Add nuts. Drop by spoonfuls on to a greased cookie sheet. Place a toothpick in the top of each. Let cool. Melt the Hershey bars and paraffin. Dip Candie into the chocolate and place on a greased pan or waxed paper to cool.
Note from Cook: I grease wax paper, place 2-3 pecans in a pile on the waxed paper and then spoon the caramel over the nuts to cover. Then I spoon chocolate over the caramel mixtures. This is way easier than dipping
by: Barbara Hodges
1 pkg Caramels
1 stick Butter
2 cups Pecans
6 Hershey Bars
1/4 bar Paraffin
Directions: Meld Caramels and butter over boiling water. Add nuts. Drop by spoonfuls on to a greased cookie sheet. Place a toothpick in the top of each. Let cool. Melt the Hershey bars and paraffin. Dip Candie into the chocolate and place on a greased pan or waxed paper to cool.
Note from Cook: I grease wax paper, place 2-3 pecans in a pile on the waxed paper and then spoon the caramel over the nuts to cover. Then I spoon chocolate over the caramel mixtures. This is way easier than dipping
Sunday, September 14, 2008
5 Minute Chocolate Mug Cake
5 Minute Chocolate Mug Cake
(The Most Dangerous Cake Recipe In The World)
by: Adele Forsgren
4 tbsp Flour
4 tbsp Sugar
2 tbsp Baking Cocoa
1 Egg
3 tbsp Milk
3 tbsp Oil
3 tbsp Chocolate Chips (optional)
A small dash of Vanilla
1 Coffee Mug
Directions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla and mix again.
Put mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don't be alarmed!
Allow to cool a little and tip out onto a plate if desired. Eat (This can serve 2 if you want to feel slightly more virtuous.)
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
(The Most Dangerous Cake Recipe In The World)
by: Adele Forsgren
4 tbsp Flour
4 tbsp Sugar
2 tbsp Baking Cocoa
1 Egg
3 tbsp Milk
3 tbsp Oil
3 tbsp Chocolate Chips (optional)
A small dash of Vanilla
1 Coffee Mug
Directions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla and mix again.
Put mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don't be alarmed!
Allow to cool a little and tip out onto a plate if desired. Eat (This can serve 2 if you want to feel slightly more virtuous.)
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Chocolate Sheet Cake
Chocolate Sheet Cake
by: Susan Snee
#1: In Large bowl mix:
2 cups flour
2 cups sugar
4 tbsp cocoa
#2: In another bowl mix:
2 eggs
1/2 cup butter milk (or 1 tsp vinegar and 1/2 cup milk)
1 tsp baking soda
1 tsp vanilla
#3: On stove melt together
1 cup boiling water
1 stick butter (1/2 cup)
1/2 cup Crisco Shortening
Add #3 to #1, Then mix in #2 (thin batter). Bake at 400 degrees for 20 minutes in 12 X 18 sheet pan.
Frosting:
3/4 box powdered sugar
1/2 stick butter
4 tbsp cocoa
Beat well, adding milk if too thick.
Frost cake as soon as it comes out of the oven!
by: Susan Snee
#1: In Large bowl mix:
2 cups flour
2 cups sugar
4 tbsp cocoa
#2: In another bowl mix:
2 eggs
1/2 cup butter milk (or 1 tsp vinegar and 1/2 cup milk)
1 tsp baking soda
1 tsp vanilla
#3: On stove melt together
1 cup boiling water
1 stick butter (1/2 cup)
1/2 cup Crisco Shortening
Add #3 to #1, Then mix in #2 (thin batter). Bake at 400 degrees for 20 minutes in 12 X 18 sheet pan.
Frosting:
3/4 box powdered sugar
1/2 stick butter
4 tbsp cocoa
Beat well, adding milk if too thick.
Frost cake as soon as it comes out of the oven!
Mormon Tiramisu
by: BreAnne Foster
1 Pkg. Lady Fingers (24 count)
1 small container Mascarpone Cheese (like Cream Cheese)
1 Lg. Vanilla Instant Pudding
1 Dark Chocolate Bar, shredded
1/2 cup Sugar
1 cup Coffee substitute (like Postom)
1 tsp Vanilla
Directions:
First , make coffee substitute by adding hot water. Next, make vanilla pudding by adding milk. Then add mascarpone cheese, sugar and vanilla to pudding mix. Next, dip lady fingers into postom. Lay 12 dipped ladyfingers onto baking sheet. Nets, cover lady fingers with half of the pudding mixture. Sprinkle half chocolate on top of pudding. Repeat one more layer. Refrigerate and serve.
by: BreAnne Foster
1 Pkg. Lady Fingers (24 count)
1 small container Mascarpone Cheese (like Cream Cheese)
1 Lg. Vanilla Instant Pudding
1 Dark Chocolate Bar, shredded
1/2 cup Sugar
1 cup Coffee substitute (like Postom)
1 tsp Vanilla
Directions:
First , make coffee substitute by adding hot water. Next, make vanilla pudding by adding milk. Then add mascarpone cheese, sugar and vanilla to pudding mix. Next, dip lady fingers into postom. Lay 12 dipped ladyfingers onto baking sheet. Nets, cover lady fingers with half of the pudding mixture. Sprinkle half chocolate on top of pudding. Repeat one more layer. Refrigerate and serve.
Ice Cream Topping
Ice Cream Topping
by: Karren Fullmer
1 - 20 oz. can crushed Pineapple
1 lg jar (8-12 oz.) Maraschino Cherries, drained and chopped
1/2 cup chopped Pecans
2 Bananas, cut into small pieces
Syrup:
2 cups sugar
1 cup water
After it reaches boiling point, boil 3 minutes. Remove from heat and cool.
Add pineapple and cherries. This much can be made days ahead or even frozen. Just before serving add pecans and bananas.
by: Karren Fullmer
1 - 20 oz. can crushed Pineapple
1 lg jar (8-12 oz.) Maraschino Cherries, drained and chopped
1/2 cup chopped Pecans
2 Bananas, cut into small pieces
Syrup:
2 cups sugar
1 cup water
After it reaches boiling point, boil 3 minutes. Remove from heat and cool.
Add pineapple and cherries. This much can be made days ahead or even frozen. Just before serving add pecans and bananas.
Raspberry Dessert
Raspberry Dessert
by: Shelly Reber
1/2 cup butter
1 cup brown sugar
Mix together and cook for one minute.
Stir in:
1 cup coconut and 2 cups Rice Crispies
Spread 1/2 of mixture in cake pan.
Spread on 1/2 gallon Ice Cream on top.
Sprinkle remaining crispies mix on top.
Freeze for 1 hour.
Serve with Raspberry topping.
by: Shelly Reber
1/2 cup butter
1 cup brown sugar
Mix together and cook for one minute.
Stir in:
1 cup coconut and 2 cups Rice Crispies
Spread 1/2 of mixture in cake pan.
Spread on 1/2 gallon Ice Cream on top.
Sprinkle remaining crispies mix on top.
Freeze for 1 hour.
Serve with Raspberry topping.
Strawberry Trifle
Strawberry Trifle
by: Jeri Richards
1 Angel Food Cake
2 Pints Strawberries
1/2 cup Sugar
1 - 8 oz pkg. Cream Cheese, softened
2 cups Powdered Sugar
1 cup Sour Cream
2 tsp Almond Extract
1 tsp Vanilla
1 pint Whipping Cream
Directions:
1. Cut or break cake into bite-sized pieces.
2. Wash, hull and slice strawberries, Sprinkle with 1/2 cup sugar, set aside.
3. Whip the cream, set aside.
4. Beat together softened cream cheese, powdered sugar and sour cream until smooth and creamy. Add vanilla and almond extract. Fold in whipped cream, mix until smooth.
5. Fold cream cheese mixture into cake pieces.
6. In a trifle dish layer first strawberries, then cream cheese/cake mixture, then strawberries and so on making sure you end with berries.
Note: (I have made this in a large lasagna pan and it works just fine.)
by: Jeri Richards
1 Angel Food Cake
2 Pints Strawberries
1/2 cup Sugar
1 - 8 oz pkg. Cream Cheese, softened
2 cups Powdered Sugar
1 cup Sour Cream
2 tsp Almond Extract
1 tsp Vanilla
1 pint Whipping Cream
Directions:
1. Cut or break cake into bite-sized pieces.
2. Wash, hull and slice strawberries, Sprinkle with 1/2 cup sugar, set aside.
3. Whip the cream, set aside.
4. Beat together softened cream cheese, powdered sugar and sour cream until smooth and creamy. Add vanilla and almond extract. Fold in whipped cream, mix until smooth.
5. Fold cream cheese mixture into cake pieces.
6. In a trifle dish layer first strawberries, then cream cheese/cake mixture, then strawberries and so on making sure you end with berries.
Note: (I have made this in a large lasagna pan and it works just fine.)
Pork Barbacoa -- (1/2 Recipe)
Pork Barbacoa
by: Kay Hodges (Adapted from Green Family)
1 Pork Loin
1/2 to 3/4 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)
Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.
by: Kay Hodges (Adapted from Green Family)
1 Pork Loin
1/2 to 3/4 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)
Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.
Cheesecake
Cheesecake
by: Corrine Keller
1 1/2 cup Sugar + 2 TBSP.
3- 8 oz. pkg Cream Cheese
5 Eggs
1/4 tsp Salt
3/4 tsp Almond Extract
2 cups Sour Cream
1 tsp Vanilla
1 cup Coconut (Optional)
Directions: Cream softened cream cheese and 1 1/2 cup Sugar, add eggs one at a time. Add salt, almond extract and coconut, Bake 40 minutes at 325 degrees. Remove from oven; cool 5 minutes. Mix sour cream, 2 TBSP sugar and vanilla, pour over cheesecake. Bake 5-10 minutes. Cool. You can use a spring form pan (10" diameter) or 25 cupcakes (bake 15-20 minutes) Wrap damp cloth around pan while baking to help cake rise evenly.
by: Corrine Keller
1 1/2 cup Sugar + 2 TBSP.
3- 8 oz. pkg Cream Cheese
5 Eggs
1/4 tsp Salt
3/4 tsp Almond Extract
2 cups Sour Cream
1 tsp Vanilla
1 cup Coconut (Optional)
Directions: Cream softened cream cheese and 1 1/2 cup Sugar, add eggs one at a time. Add salt, almond extract and coconut, Bake 40 minutes at 325 degrees. Remove from oven; cool 5 minutes. Mix sour cream, 2 TBSP sugar and vanilla, pour over cheesecake. Bake 5-10 minutes. Cool. You can use a spring form pan (10" diameter) or 25 cupcakes (bake 15-20 minutes) Wrap damp cloth around pan while baking to help cake rise evenly.
Easy Pumpkin Chocolate Chip Cookies
Easy Pumpkin Chocolate Chip Cookies
by: Phyllis Huss
1 Spice Cake Mix
15 oz Can of Pumpkin
1 egg
1 small bag of Chocolate Chips
Directions: Mix all ingredients together until well blended. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 minutes.
by: Phyllis Huss
1 Spice Cake Mix
15 oz Can of Pumpkin
1 egg
1 small bag of Chocolate Chips
Directions: Mix all ingredients together until well blended. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 minutes.
Cherry Drop
Cherry Drop
by: Teresa Farr
Mix:
1 1/2 cup Sugar
1/2 cup Margarine
1/2 cup Shortening
4 Eggs
1 tsp Vanilla
1 tsp Almond Extract
Add to Sugar Mixture:
3 Cups Flour
1 1/2 tsp Baking Powder
Pinch of Salt
Directions: Spread 2/3 of batter into greased jelly roll pan (11 1/2x17 inches). Spread 2 cans pie filling. Drop remaining batter by tablespoons randomly on filling. Bake at 350 degrees for 35 to 40 minutes. Drizzle water/powdered sugar glaze over top after taking our of oven.
by: Teresa Farr
Mix:
1 1/2 cup Sugar
1/2 cup Margarine
1/2 cup Shortening
4 Eggs
1 tsp Vanilla
1 tsp Almond Extract
Add to Sugar Mixture:
3 Cups Flour
1 1/2 tsp Baking Powder
Pinch of Salt
Directions: Spread 2/3 of batter into greased jelly roll pan (11 1/2x17 inches). Spread 2 cans pie filling. Drop remaining batter by tablespoons randomly on filling. Bake at 350 degrees for 35 to 40 minutes. Drizzle water/powdered sugar glaze over top after taking our of oven.
Saturday, September 13, 2008
Fresh Apple Cake
Fresh Apple Cake
by: Fran Pinkston
2 tsp Vanilla
1 1/2 cup Oil
2 cups Sugar
2 eggs
Cream together, then add:
3 cups peeled, sliced apples
Combine gently, and add to apple mixture:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup chopped nuts
Bake at 350 in 9X13 pan for about 1 hour or until done. Serve warm with ice cream or whipped cream.
by: Fran Pinkston
2 tsp Vanilla
1 1/2 cup Oil
2 cups Sugar
2 eggs
Cream together, then add:
3 cups peeled, sliced apples
Combine gently, and add to apple mixture:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup chopped nuts
Bake at 350 in 9X13 pan for about 1 hour or until done. Serve warm with ice cream or whipped cream.
Quick & Easy Oreo Fluff
Quick & Easy Oreo Fluff
by: Janice Johnson
15 Oreos (crush 12)
1 big package instant Vanilla Pudding, mixed according to package directions
Fold in 1 8oz tub of Cool Whip
Mix in Crushed Oreos
Top with remaining oreos (broken into thirds)
You can add sliced Bananas if desired.
Set - chill for 1 hour or more.
by: Janice Johnson
15 Oreos (crush 12)
1 big package instant Vanilla Pudding, mixed according to package directions
Fold in 1 8oz tub of Cool Whip
Mix in Crushed Oreos
Top with remaining oreos (broken into thirds)
You can add sliced Bananas if desired.
Set - chill for 1 hour or more.
Cream Cheese Brownies
Cream Cheese Brownies by: Paula Miller
1 pkg German Chocolate Cake Mix
Prepare as directed, Pour into a greased jellyroll pan, 11x15 inches.
1 pkg Cream Cheese
2 eggs
1/2 cup Sugar
Add 1/2 cup Milk Chocolate Chips to Cream Cheese Mixture
Drop by spoonfuls on top of cake. Swirl with a knife as you do with a marble cake.
Sprinkle another 1/2 cup Chocolate Chips on the top.
Bake at 350 degrees for 25 minutes.
1 pkg German Chocolate Cake Mix
Prepare as directed, Pour into a greased jellyroll pan, 11x15 inches.
1 pkg Cream Cheese
2 eggs
1/2 cup Sugar
Add 1/2 cup Milk Chocolate Chips to Cream Cheese Mixture
Drop by spoonfuls on top of cake. Swirl with a knife as you do with a marble cake.
Sprinkle another 1/2 cup Chocolate Chips on the top.
Bake at 350 degrees for 25 minutes.
Chocolate Eclair Dessert
Chocolate Eclair Dessert
by: Jennifer Rhodes
2 pkg. French Vanilla Instant Pudding
8 oz. Cool Whip
Box of Graham Crackers
Directions: Fold Cool Whip into pudding, layer with Graham Crackers with the last layer being crackers.
Chocolate Topping:
1/3 cup milk
1 cup sugar
5 tbsp butter
6 oz. chocolate chips
Directions: boil, cool slightly, add chocolate chips, cool til warm, Spread over Graham Crackers. Refrigerate.
by: Jennifer Rhodes
2 pkg. French Vanilla Instant Pudding
8 oz. Cool Whip
Box of Graham Crackers
Directions: Fold Cool Whip into pudding, layer with Graham Crackers with the last layer being crackers.
Chocolate Topping:
1/3 cup milk
1 cup sugar
5 tbsp butter
6 oz. chocolate chips
Directions: boil, cool slightly, add chocolate chips, cool til warm, Spread over Graham Crackers. Refrigerate.
Yummy Crumb Pie Crust
Yummy Crumb Pie Crust
by: Shirley Wagner
1/2 cup Soft Margarine (1 cube)
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/4 cup Nuts, chopped fine
1 cup Flour
Directions: Mix and press into 9X13 pan or pie tin & bake at 375 degrees for 10 to 12 minutes.
*Use under your favorite pie filling!
by: Shirley Wagner
1/2 cup Soft Margarine (1 cube)
1/4 cup Brown Sugar
1/4 cup Oatmeal
1/4 cup Nuts, chopped fine
1 cup Flour
Directions: Mix and press into 9X13 pan or pie tin & bake at 375 degrees for 10 to 12 minutes.
*Use under your favorite pie filling!
Thursday, September 11, 2008
Mindys Fresh Peach Cobbler Recipe
Mindys Fresh Peach Cobbler Recipe
by: Mindy Hodges
* 2 Large peaches, peeled and sliced (I usually use 3 or 4)
* 1 1/2 cups sugar, divided
* 1/2 cup butter, melted
* 1 cup flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt* 1 dash nutmeg
* 3/4 cup milk
Directions:
1. Preheat oven to 375 F
2. Mix peach slices with 3/4 cup sugar and set aside
3. Pour butter into 8-inch square baking dish
4. Mix flour, baking powder, salt, nutmeg and remaining sugar
5. Stir in milk until just combinded
6. Pour flour mixture over butter
7. Top with peaches
8. Bake 45 minutes
* Makes approx. 6 servings
by: Mindy Hodges
* 2 Large peaches, peeled and sliced (I usually use 3 or 4)
* 1 1/2 cups sugar, divided
* 1/2 cup butter, melted
* 1 cup flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt* 1 dash nutmeg
* 3/4 cup milk
Directions:
1. Preheat oven to 375 F
2. Mix peach slices with 3/4 cup sugar and set aside
3. Pour butter into 8-inch square baking dish
4. Mix flour, baking powder, salt, nutmeg and remaining sugar
5. Stir in milk until just combinded
6. Pour flour mixture over butter
7. Top with peaches
8. Bake 45 minutes
* Makes approx. 6 servings
Wednesday, September 10, 2008
Fruit Smoothie
Fruit Smoothie
1 cup skim milk
4 oz. fat-free or low-fat vanilla yogurt
1/2 cup-1 cup mixed frozen berries.
Add additional fruit as desired.
Ice
Blend in a blender until desired consistency! Enjoy
1 cup skim milk
4 oz. fat-free or low-fat vanilla yogurt
1/2 cup-1 cup mixed frozen berries.
Add additional fruit as desired.
Ice
Blend in a blender until desired consistency! Enjoy
Tuesday, September 9, 2008
Pork Barbacoa
Pork Barbacoa
Green Family
Ingredients
2 pork loins
2 lbs brown sugar
Jug of Salsa
Instructions
Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot.Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Cook’s Note: Mom's recipe uses one liter of Coca Cola and 10 oz ketchup instead of salsa.
Green Family
Ingredients
2 pork loins
2 lbs brown sugar
Jug of Salsa
Instructions
Combine sugar and salsa (to taste) in a crock pot, mix well. Add pork loins to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot.Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.
Cook’s Note: Mom's recipe uses one liter of Coca Cola and 10 oz ketchup instead of salsa.
Grilled Asparagus Spears
Grilled Asparagus Spears
Green Family
1pound fresh asparagus, trimmed and peeled, (see Cook’s Note)
4 tablespoons olive oil
1 teaspoon salt
Instructions
Preheat a grill.Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Cook’s Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
Green Family
1pound fresh asparagus, trimmed and peeled, (see Cook’s Note)
4 tablespoons olive oil
1 teaspoon salt
Instructions
Preheat a grill.Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Cook’s Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
Friday, September 5, 2008
Spinach Dip
Spinach Dip
by: Kay Hodges
1 10 oz. Pkg Frozen Spinach, thawed and drained
1 cup Mayonnaise
1 cup Sour Cream
1 1/2 tsp Parsley
1 1/2 tsp Green Onion
1 1/2 tsp Season Salt
1/2 tsp Onion Salt
1/2 tsp Lemon Juice
Directions: Mix together and chill. Serve in a carved out loaf of french bread, with a variety of veggies.
by: Kay Hodges
1 10 oz. Pkg Frozen Spinach, thawed and drained
1 cup Mayonnaise
1 cup Sour Cream
1 1/2 tsp Parsley
1 1/2 tsp Green Onion
1 1/2 tsp Season Salt
1/2 tsp Onion Salt
1/2 tsp Lemon Juice
Directions: Mix together and chill. Serve in a carved out loaf of french bread, with a variety of veggies.
Blueberry Bars
Blueberry Bars
by: Kay Hodges
1 3/4 cups Sugar
1 cup Margarine
4 Eggs
3 cups Flour
1/2 tsp Salt
1 tsp Baking Powder
1 can Blueberry Pie Filling
1 tsp Vanilla
Directions: Cream sugar, margarine, eggs and vanilla. Add dry ingredients. Spread half in a greased 9X13 pan. Spread filling over dough. Sprinkle a little nutmeg over pie filling. Drop remaining dough by spoonfuls over pie filling. Bake at 350 degrees for 45 minutes. Spread with lemon glaze while warm.
Glaze:
1 1/4 cups Powdered Sugar
1 TBSP Lemon Juice
1 TBSP Melted Butter
Add some HOT Water
Drizzle over blueberry bars.
by: Kay Hodges
1 3/4 cups Sugar
1 cup Margarine
4 Eggs
3 cups Flour
1/2 tsp Salt
1 tsp Baking Powder
1 can Blueberry Pie Filling
1 tsp Vanilla
Directions: Cream sugar, margarine, eggs and vanilla. Add dry ingredients. Spread half in a greased 9X13 pan. Spread filling over dough. Sprinkle a little nutmeg over pie filling. Drop remaining dough by spoonfuls over pie filling. Bake at 350 degrees for 45 minutes. Spread with lemon glaze while warm.
Glaze:
1 1/4 cups Powdered Sugar
1 TBSP Lemon Juice
1 TBSP Melted Butter
Add some HOT Water
Drizzle over blueberry bars.
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