OREO PIE CRUST
20 Oreo cookies, crumbled (2 cups)
1/4 cup butter, melted
ICE CREAM FILLING
1 pint vanilla ice cream, softened
10 Oreo cookies, crushed (1 cup)
1 1/2 quarts peppermint ice cream, softened
WHIPPED CREAM TOPPING
1 1/2 cups heavy cream
3 tablespoons sugar
MAKE OREO PIE CRUST:.
Preheat oven to 350 degrees
Mix Oreo crumbs and melted butter together. Press into bottom of 9x13 pan. Bake for 8 minutes. Cool completely.
PREPARE ICE CREAM FILLING:.
Spread softened vanilla ice cream over bottom of pie crust. Sprinkle with crushed cookies. Freeze until set, about 1 hour. Spread softened peppermint ice cream over cookie layer, mounding slightly in center. Freeze at least 4 hours or overnight.
PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
On medium-high speed, beat cream with sugar until stiff peaks form. Spread whipped cream over pie. If desired, sprinkle top with crushed peppermint candies. As you are serving, drizzle each piece with hot fudge or chocolate magic shell.
12.19.2008
Peppermint Eggnog...
1 quart Eggnog
1 quart Peppermint Ice Cream
4 (12 oz) cans Gingerale chilled
Crushed Peppermint candies for Garnish
Whip Cream (Canned) - Optional
Save 2-3 scoops of ice cream to put on top for garnish. Put slightly softened ice cream in bottom of punch bowl. Then add the Eggnog and Gingerale. Whisk slightly to combined. Top with saved ice cream, crushed candies, and dollops of whip cream if desired.
12.18.2008
Chicken Tacos...
2-4 Chicken breast cooked and shredded
1 package Taco Seasoning
1 can Crushed Tomatoes
2 handfuls of Cheese (I use Pepper Jack)
1 cup Sour Cream
Put shredded chicken in skillet with Taco Seasoning and 1/2 the amount of water that package calls for and can crushed tomatoes and let simmer for 5 minutes. It might need a little more water depending on the thickness you want. Then add the rest of ingredients and turn off heat. We like these with black beans, lettuce, and tomatoes on a crisp or soft taco shell. We also like to drizzle the Cilantro Ranch Dressing on them to give them a bit of a zip. This meat is also good on a salad with black beans, rice, and tortilla strips.
12.16.2008
Chicken Bread Braid...
1 Rhodes White Bread Loaf -Thawed
1/2 cup Parmesan Cheese
1/2 - 1 Tbsp. Suddenly Salad
4 oz. Cream Cheese
3 Tbsp. Melted Butter
1 Tbsp. Milk
1/4 tsp. salt
1/8 tsp. pepper
3 cooked, cubed or shredded chicken breast
Mix together melted butter, softened cream cheese, chicken, salt and pepper. Roll out 1 loaf of Rhodes bread . Put mixture in middle of bread and leave about 3 inches empty on each side of mixture. Then take a pizza cutter and cut every 3 inches all the way down on each side. Then braid or place the extra dough over each other on top of the chicken mixture. Before baking, dust with butter and sprinkle Parmesan Cheese and Suddenly Salad on top. Bake at 350 degrees for 20-25 minutes.
Creamy Topping
1 Can Cream of Chicken Soup
1/2 cup Milk
1 Tbsp. Lemon Juice
Warm above ingredients in microwave and spoon over individual pieces when done baking.
Homemade Ice Cream...
2 1/2 cups Whole Milk
1 cup Heavy Cream
1 cup Sugar
1 cup Mashed Fruit (Optional)
1 Capful Vanilla
These amounts are for the Cuisinart Electric Ice Cream Maker. Mix above ingredients with a whisk. Turn on ice cream maker and then add above ingredients. Turn off mixer when it looks like thick creamy ice cream.
Crock Pot Lasagna...
1 lb. Hamburger
26 oz. Spaghetti Sauce
1 can Diced Tomatoes
1 package Oven Ready Lasagna Noodles (Do not Cook before putting in Crock pot)
1 1/2 cup Cottage Cheese
1 1/2 cup Ricotta Cheese
2 TBS. Parsley or Italian Seasoning
1 bag Mozzarella Cheese
Brown Hamburger then add Spaghetti Sauce and Tomatoes. In separate bowl mix cottage cheese and ricotta cheese together. Then in crock pot put a small amount of sauce on bottom of crock pot and then Layer in crock pot 3 times...
Oven Ready Lasagna Noodles
Hamburger Mixture
Cottage Cheese Mixture
Grated Mozzarella Cheese
Homemade BBQ Sauce..
2 cups Ketchup
3 tsp. Dry Mustard
1/4 cup Honey
1/2 cup Brown Sugar
1-2 Capfuls of Liquid Smoke
Put any type of meat into crock pot with above ingredients and cook on low until meat is tender, or grill any type of meat and brush mixture on meat with cooking brush.
Raspberry Cream Cupcakes...
1 (18.25-ounce) box white cake mix
(recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half
OR 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Line 18 muffin cups with muffin papers. Preheat oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with remaining berries.
(recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half
OR 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Line 18 muffin cups with muffin papers. Preheat oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with remaining berries.
Chicken with Mushroom Gravy...
4 boneless, skinless chicken breast
1 can cream of mushroom soup
1 cup milk
10 oz. package mushrooms (Sliced)
4 oz. can diced green chilies (Do not drain)
1 envelope Italian dressing mix
8 oz. package cream cheese (cubed)
In a crock pot, put chicken in bottom. In separate bowl, combine Cream of Mushroom soup, milk, mushrooms, green chilies, and dressing mix. Stir well with whisk. Pour over chicken and cook on low for 4 hours. Add cubed cream cheese and cook for one more hour. Serve over mashed potatoes or rice. We like it with mashed potatoes. Enjoy!
1 can cream of mushroom soup
1 cup milk
10 oz. package mushrooms (Sliced)
4 oz. can diced green chilies (Do not drain)
1 envelope Italian dressing mix
8 oz. package cream cheese (cubed)
In a crock pot, put chicken in bottom. In separate bowl, combine Cream of Mushroom soup, milk, mushrooms, green chilies, and dressing mix. Stir well with whisk. Pour over chicken and cook on low for 4 hours. Add cubed cream cheese and cook for one more hour. Serve over mashed potatoes or rice. We like it with mashed potatoes. Enjoy!
Hot Dip...
1 tube Jimmy Dean Sausage
1 Onion
1 small can Diced Green Chilies or 2 Jalapenos
1 Garlic Bu or 1 tsp. Garlic Powder
16 oz. Sour Cream
8 oz. Cream Cheese
16 oz. Can Diced Tomatoes
Brown sausage, onion, chilies, and garlic. Put into a crock pot with the rest of the ingredients. Cook on low for 1 1/2 to 2 hours or until hot. Serve with Tortilla Chips.
Cheeseburger Soup...
1/2 - 1 lb. Ground Beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. Basil
1 tsp. dried parsley flakes
4 Tbs. Butter divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
16 oz. Velveeta Cheese (add slowly to get the desired cheese taste you prefer)
1 1/2 cups Milk
3/4 tsp. Salt
1/2 tsp. pepper
1/4 cup Sour Cream
In stockpot brown beef, drain and set aside. In same pot saute' onion, carrots, celery, basil, parsley, and 1 TBS. butter until veggies are tender. Add broth and potatoes and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. In a small skillet melt remaining butter. Add flour, cook and stir for 3-4 minutes or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, hamburger, milk, salt and peeper. Cook until cheese is melted. Remove from heat and stir in sour cream.
Cheesy Cream of Potato Soup...
3 cans chicken broth
6 cups peeled, thinly sliced potatoes
1 tsp. salt
Pepper to taste
2 cups shredded cheddar cheese
16 oz. heavy whip cream
1 1/2 cups milk
Bring broth, salt, pepper, and p[potatoes to a boil. Simmer for 15 minutes or until potatoes are tender but not mushy. Then add whip cream and milk to broth and potatoes. Bring all ingredients back up to a simmer. Then add the cheese. Stir until melted. Then in a separate cup add 3 TBS. cornstarch and a little bit of water to make a smooth paste. Add to the simmering soup. The soup might need a little more cornstarch and water until you have a thickened consistency you are happy with. Once you have dished up your bowl of soup, sprinkle with bacon bits or some cooked crumbled bacon. You can also top with green onion and shredded cheddar cheese. Serve with a piece of crusty bread or roll.
6 cups peeled, thinly sliced potatoes
1 tsp. salt
Pepper to taste
2 cups shredded cheddar cheese
16 oz. heavy whip cream
1 1/2 cups milk
Bring broth, salt, pepper, and p[potatoes to a boil. Simmer for 15 minutes or until potatoes are tender but not mushy. Then add whip cream and milk to broth and potatoes. Bring all ingredients back up to a simmer. Then add the cheese. Stir until melted. Then in a separate cup add 3 TBS. cornstarch and a little bit of water to make a smooth paste. Add to the simmering soup. The soup might need a little more cornstarch and water until you have a thickened consistency you are happy with. Once you have dished up your bowl of soup, sprinkle with bacon bits or some cooked crumbled bacon. You can also top with green onion and shredded cheddar cheese. Serve with a piece of crusty bread or roll.
Creamy Chicken Noodle Soup...
5 cups chicken broth
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 onion chopped (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag Reames homemade egg noodles (freezer section)
1 Rotisserie Chicken or 3-4 boneless, skinless chicken breast cooked and shredded
Pick all of the chicken off of the Rotisserie Chicken and shred. Bring 5 cups chicken broth to a boil. Put carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, cream of chicken soup, and evaporated milk to pan. Stir well until soup is creamy and smooth. If soup is to thick, add chicken broth or milk to thin out. If the soup is not thick enough for your liking, mix cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad.
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 onion chopped (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag Reames homemade egg noodles (freezer section)
1 Rotisserie Chicken or 3-4 boneless, skinless chicken breast cooked and shredded
Pick all of the chicken off of the Rotisserie Chicken and shred. Bring 5 cups chicken broth to a boil. Put carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, cream of chicken soup, and evaporated milk to pan. Stir well until soup is creamy and smooth. If soup is to thick, add chicken broth or milk to thin out. If the soup is not thick enough for your liking, mix cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad.
Fabulous Chicken Fajita Bake...
4 boneless skinless chicken breast
1 green bell pepper sliced thinly
1 red bell pepper sliced thinly
1 large yellow onion sliced thinly
8-8 inch flour tortillas
4 Tbs. McCormick Mesquite Grilling Mates Seasoning
2 Tbs. real butter
1 lb. shredded Monterey Jack Cheese (divided)
1 can Campbell's Cheddar Cheese Soup
2 cups Salsa
sour cream
Avocados
Fresh Jalapeno slices
Place chicken breasts in large zip lock baggie with Mesquite Seasoning and let marinate for 2 hours. No more than 4 hours. Grill chicken. Slice chicken thinly and set aside. Saute' peppers and onions in butter and soy sauce until tender. (As odd as it is the soy sauce is what makes these very tasty.) In medium bowl, mix together cheddar cheese soup and salsa. Pour one cup of the mixture over a 9x13 pan, spreading evenly. Roll equal amounts of chicken, 1/2 lb. of Monterey Jack cheese, peppers and onion in the 8 tortillas and place in a baking dish. Pour over the remaining soup/salsa mixture and top with remaining cheese. Bake at 350 degrees for 30 minutes and uncovered for 10 minutes or until bubbly and cheese is melted. Serve with sour cream, avocado, and Jalapenos if desired.
1 green bell pepper sliced thinly
1 red bell pepper sliced thinly
1 large yellow onion sliced thinly
8-8 inch flour tortillas
4 Tbs. McCormick Mesquite Grilling Mates Seasoning
2 Tbs. real butter
1 lb. shredded Monterey Jack Cheese (divided)
1 can Campbell's Cheddar Cheese Soup
2 cups Salsa
sour cream
Avocados
Fresh Jalapeno slices
Place chicken breasts in large zip lock baggie with Mesquite Seasoning and let marinate for 2 hours. No more than 4 hours. Grill chicken. Slice chicken thinly and set aside. Saute' peppers and onions in butter and soy sauce until tender. (As odd as it is the soy sauce is what makes these very tasty.) In medium bowl, mix together cheddar cheese soup and salsa. Pour one cup of the mixture over a 9x13 pan, spreading evenly. Roll equal amounts of chicken, 1/2 lb. of Monterey Jack cheese, peppers and onion in the 8 tortillas and place in a baking dish. Pour over the remaining soup/salsa mixture and top with remaining cheese. Bake at 350 degrees for 30 minutes and uncovered for 10 minutes or until bubbly and cheese is melted. Serve with sour cream, avocado, and Jalapenos if desired.
Fresh Peaches and Cream Pie...
1/4 pint whipping cream
5 oz. cream cheese
1/2 cup powdered sugar
9" graham cracker pie shell
1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
5 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell
peach glaze:
1 cup sugar
1 cup water
2 1/2 Tablespoon cornstarch
1 cup mashed peaches
Stir and bring to boil; cool, Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice 2-3 large peaches on top of peach glaze.
5 oz. cream cheese
1/2 cup powdered sugar
9" graham cracker pie shell
1/4 pint whipping cream whipped until firm with1/4 cup powdered sugar
5 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell
peach glaze:
1 cup sugar
1 cup water
2 1/2 Tablespoon cornstarch
1 cup mashed peaches
Stir and bring to boil; cool, Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice 2-3 large peaches on top of peach glaze.
Bowtie Festival...
1 Rotisserie chicken, take all meat off and shred (Could use boneless skinless chicken breast)
1 jar 4 cheese Alfredo sauce
1 can cream of chicken soup
1/2 package dry Italian dressing mix
1/4 cup butter melted
Real Bacon Bits (as much as you like), I used about 1/2 cup
1 package sliced mushrooms.
Put all ingredients in crock pot for 3 hours. Serve over cooked bowtie pasta noodles. This sauce turns out really thick, but you could thin the sauce out with some pasta water.
1 jar 4 cheese Alfredo sauce
1 can cream of chicken soup
1/2 package dry Italian dressing mix
1/4 cup butter melted
Real Bacon Bits (as much as you like), I used about 1/2 cup
1 package sliced mushrooms.
Put all ingredients in crock pot for 3 hours. Serve over cooked bowtie pasta noodles. This sauce turns out really thick, but you could thin the sauce out with some pasta water.
Hawaiian Haystacks...
1/2 cup butter3/4 cup flour
2 cup chicken stock or broth
additional 4-6 tsp. chicken bouillon
2 cups half and half
3 cups chopped cooked chicken
Melt butter in saucepan, add flour and cook until bubbly. Then add Broth, bouillon, half and half until smooth, thick, bubbly, and warm. Then add chicken. If it is too thick, add a little more chicken broth. Serve over rice with all your favorite haystack toppings. My family likes pineapple, chow mien noodles, cheese, peas, etc.
Enjoy!
UPDATE: I made these and my family loved them. For toppings we used pineapple, chow mien noodles, cheese, peas, coconut and celery. DELICIOUS! Candace
Strawberry Cheesecake Trifle...
2 (8 oz.) pkgs. cream cheese
2 c. confectioners' sugar
1 c. dairy sour cream
1/4 tsp. powdered vanilla or 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 pt. whipping cream
1/2 tsp. powdered vanilla or 1 tsp. vanilla extract
1 tbsp. sugar
1 angel food cake, cut into bite size pieces
2 qts. fresh strawberries, thinly sliced
3 tbsp. sugar
3 tbsp. almond flavored liqueur or almond extract to taste
In a large bowl, cream together cream cheese and sugar; add
sour cream, vanilla and almond extract. Set aside. In a
small, deep bowl, whip the cream, vanilla and sugar. Fold
whipped cream into cream cheese mixture; set aside. Combine the strawberries, sugar and the
almond liqueur/extract.
Layer together in large glass bowl, starting with the cake pieces, followed by cream cheese mixture, and last the strawberries. Continue layering;
finish with strawberries. Cover with plastic wrap; chill
2 c. confectioners' sugar
1 c. dairy sour cream
1/4 tsp. powdered vanilla or 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 pt. whipping cream
1/2 tsp. powdered vanilla or 1 tsp. vanilla extract
1 tbsp. sugar
1 angel food cake, cut into bite size pieces
2 qts. fresh strawberries, thinly sliced
3 tbsp. sugar
3 tbsp. almond flavored liqueur or almond extract to taste
In a large bowl, cream together cream cheese and sugar; add
sour cream, vanilla and almond extract. Set aside. In a
small, deep bowl, whip the cream, vanilla and sugar. Fold
whipped cream into cream cheese mixture; set aside. Combine the strawberries, sugar and the
almond liqueur/extract.
Layer together in large glass bowl, starting with the cake pieces, followed by cream cheese mixture, and last the strawberries. Continue layering;
finish with strawberries. Cover with plastic wrap; chill
Little Cheddar Meat Loaf
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 chopped onion
1 tsp. salt
1 lb. ground beef
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. dry mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves. Place in a greased 9X14 pan. Combine ketchup, brown sugar, and mustard. Spoon over the loaves. Bake uncovered @ 350 degrees for 45 minutes or until meat in no longer pink. Serve with a baked potato and green salad.
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 chopped onion
1 tsp. salt
1 lb. ground beef
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. dry mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves. Place in a greased 9X14 pan. Combine ketchup, brown sugar, and mustard. Spoon over the loaves. Bake uncovered @ 350 degrees for 45 minutes or until meat in no longer pink. Serve with a baked potato and green salad.
Honey Lime Chicken Enchiladas...
• 6 Tb. Honey
• 5 Tb. Lime Juice
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded (I used 3 chicken breast) or you can use a Rotisserie Chicken
• Flour Tortillas (Small Size)
• 1 lb. Shredded Pepper Jack Cheese, Colby, or Monterey Jack (I used Pepper Jack)
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream
Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of a 9X13 pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.
• 5 Tb. Lime Juice
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded (I used 3 chicken breast) or you can use a Rotisserie Chicken
• Flour Tortillas (Small Size)
• 1 lb. Shredded Pepper Jack Cheese, Colby, or Monterey Jack (I used Pepper Jack)
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream
Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of a 9X13 pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.
Double Layer Pumpkin Pie...
4 ounces cream cheese softened
1 TBS. milk
1 TBS. white sugar
1 1/2 cups frozen whipped topping thawed
mini graham cracker pie crusts
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 can solid pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
In large bowl, whisk together cream cheese, 1 TBS. milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Top with spray whip cream if desired.
Refrigerate for 4 hours or until smooth.
1 TBS. milk
1 TBS. white sugar
1 1/2 cups frozen whipped topping thawed
mini graham cracker pie crusts
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 can solid pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
In large bowl, whisk together cream cheese, 1 TBS. milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Top with spray whip cream if desired.
Refrigerate for 4 hours or until smooth.
No Bake Cheesecake...
1 pint Whip Cream
1 tsp. Vanilla
2 pkgs. Cream Cheese
2 cups Powdered Sugar
2 Tbs. Lemon Juice
Beat whipping cream until smooth. Add vanilla. In a separate bowl, beat cream cheese until smooth. Add sugar and lemon juice to the whip cream mixture. Beat well, then add the cream cheese to the whip cream mixture. Fold together. Dump into a graham cracker pie crust. Top with blueberry pie filling.
Graham Cracker Crust
2 pkgs. Graham Crackers crushed
1/2 cup sugar
3/4 cup butter
I like to make this in a 9x13 pan.
Caramel Brownies...
14 oz. bag caramels
2/3 cup evaporated milk, divided
1 German Chocolate cake mix
1/2 cup butter, room temperature (not melted)
6 oz. bag chocolate chips
Melt caramels over low heat with 1/3 cup milk. Combine rest of milk with cake mix and softened butter. Press 1/2 cake into greased 9x13 pan. Bake at 350 degrees for 6 minutes. Sprinkle with chips and press into cake. Top with melted caramel, then spoonfuls of remaining cake mix. Bake 20 minutes longer.
12.11.2008
Fudge Cream Cheese Pie...
Crust: Frozen Marie Calendars pie crust, cooked and cooled as directed.
Filing:
1 8 oz cream cheese softened
1/3 C. sugar
1/2 tsp vanilla
1 C. white vanilla chips or white chocolate chips melted
1 C. whipping cream whipped
2/3 C. hot fudge
Topping:
2 C. fresh strawberries quartered
1/2 C. strawberry pie glaze (could also use a can of raspberry pie filling instead)
Garnish:
1/2 C. whipped cream
Chocolate curls if desired
In large bowl combine cream cheese, sugar and vanilla; beat until fluffy. Gradually add melted chips, beating until smooth and creamy. Gently fold in whipped cream for filling. Stir hot fudge topping to soften; spread in bottom of cooled baked shell. Carefully spread cream cheese mixture over fudge layer. In medium bowl combine strawberries and glaze and stir gently to coat. Spoon evenly over filling. Refrigerate about 2 hours or until firm. Before serving pipe or spoon 1/2 C. whipped cream around edge of pie. Garnish with chocolate curls.
Here is a good recipe for hot fudge:
1 C sugar
1/3 C cocoa
4 T flour
1 T white corn syrup
1 C water
Pinch salt
2 T butter
1 tsp vanilla
In a small sauce pan mix sugar, cocoa, salt, and flour. Add corn syrup and hot water. Mix over high heat stirring constantly until full boil is reached. Remove from heat, add butter and vanilla.
*This makes more than you need for the pie, but it keeps great in the fridge for several weeks to use on ice cream when the craving comes!
Filing:
1 8 oz cream cheese softened
1/3 C. sugar
1/2 tsp vanilla
1 C. white vanilla chips or white chocolate chips melted
1 C. whipping cream whipped
2/3 C. hot fudge
Topping:
2 C. fresh strawberries quartered
1/2 C. strawberry pie glaze (could also use a can of raspberry pie filling instead)
Garnish:
1/2 C. whipped cream
Chocolate curls if desired
In large bowl combine cream cheese, sugar and vanilla; beat until fluffy. Gradually add melted chips, beating until smooth and creamy. Gently fold in whipped cream for filling. Stir hot fudge topping to soften; spread in bottom of cooled baked shell. Carefully spread cream cheese mixture over fudge layer. In medium bowl combine strawberries and glaze and stir gently to coat. Spoon evenly over filling. Refrigerate about 2 hours or until firm. Before serving pipe or spoon 1/2 C. whipped cream around edge of pie. Garnish with chocolate curls.
Here is a good recipe for hot fudge:
1 C sugar
1/3 C cocoa
4 T flour
1 T white corn syrup
1 C water
Pinch salt
2 T butter
1 tsp vanilla
In a small sauce pan mix sugar, cocoa, salt, and flour. Add corn syrup and hot water. Mix over high heat stirring constantly until full boil is reached. Remove from heat, add butter and vanilla.
*This makes more than you need for the pie, but it keeps great in the fridge for several weeks to use on ice cream when the craving comes!
Water Punch...
3 limes
3 oranges
3 lemons
sliced
5 quarts water
3 cups sugar
1 TBSP lemon extract
1 TBSP citric acid (this is a powder substance available in the pharmacy section of Walmart or Albertsons)
1 bag ice
3 oranges
3 lemons
sliced
5 quarts water
3 cups sugar
1 TBSP lemon extract
1 TBSP citric acid (this is a powder substance available in the pharmacy section of Walmart or Albertsons)
1 bag ice
12.06.2008
Tomatillo Ranch Dressing...
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1/2 - 1 Jalapeño seeds removed
Use a food processor or blender to blend all the ingredients well. Refrigerate.
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1/2 - 1 Jalapeño seeds removed
Use a food processor or blender to blend all the ingredients well. Refrigerate.
Just Like Cafe Rio Pork...
5-6 lbs. Pork Roast
1 TBS. Cumin
1 Cup Brown Sugar
12 oz. Bottle La Victoria Taco Sauce
20 0z. Coke
Cook roast on low for 12 hours with water added halfway up meat. After 12 hours, drain water and add all of the ingredients listed above and continue cooking for 4 more hours. Then shred the meat and cook for 2 more hours. Eat in a flour tortilla with rice, beans, cheese, lettuce, tomatoes, sour cream, and guacamole, tortilla strips, and Tomatillo Ranch Dressing.
BLT Pasta Salad...
1 package bow tie pasta
16 oz. package thick cut bacon, cooked, and crumbled
4 vine-ripe tomatoes, halved and sliced
3 handfuls spinach
13 oz. can white chicken shredded with fork or 1 Rotisserie Chicken (Optional)
½ cup mayonnaise
2 Tbs. cider vinegar
1 tsp. Sugar
½ tsp. Salt
¼ tsp. Black pepper
Cook pasta according to package directions. Rinse under cold water, drain, and transfer to large bowl. Pour about 1 tsp. Extra Virgin Olive Oil on pasta to keep from sticking together. Add bacon, tomatoes, spinach, and chicken. Put in fridge. In small bowl, whisk together mayo, vinegar, sugar, salt, and pepper. I usually double the dressing. When ready to eat, toss mayo mixture with pasta and serve immediately.
16 oz. package thick cut bacon, cooked, and crumbled
4 vine-ripe tomatoes, halved and sliced
3 handfuls spinach
13 oz. can white chicken shredded with fork or 1 Rotisserie Chicken (Optional)
½ cup mayonnaise
2 Tbs. cider vinegar
1 tsp. Sugar
½ tsp. Salt
¼ tsp. Black pepper
Cook pasta according to package directions. Rinse under cold water, drain, and transfer to large bowl. Pour about 1 tsp. Extra Virgin Olive Oil on pasta to keep from sticking together. Add bacon, tomatoes, spinach, and chicken. Put in fridge. In small bowl, whisk together mayo, vinegar, sugar, salt, and pepper. I usually double the dressing. When ready to eat, toss mayo mixture with pasta and serve immediately.
12.02.2008
French Dip...
3lb. boneless rump roast (or your favorite beef roast)
1/2 cup soy sauce
1 tsp. dried thyme
1 bay leaf
2 cans beef broth
1 tsp. garlic powder
3 peppercorns
1 tsp. dried rosemary
Place roast in crock pot, add dry ingredients. Pour beef broth over roast. Cook on high for 6-8 hours or until meat is very tender.
Then place meat on your deli-style sub roll and then put swiss or provolone cheese on top and place under broiler until cheese is melted. Then use juice in crock-pot as your dipping aujus.
A great side dish is funeral potatoes. Enjoy!!!
1/2 cup soy sauce
1 tsp. dried thyme
1 bay leaf
2 cans beef broth
1 tsp. garlic powder
3 peppercorns
1 tsp. dried rosemary
Place roast in crock pot, add dry ingredients. Pour beef broth over roast. Cook on high for 6-8 hours or until meat is very tender.
Then place meat on your deli-style sub roll and then put swiss or provolone cheese on top and place under broiler until cheese is melted. Then use juice in crock-pot as your dipping aujus.
A great side dish is funeral potatoes. Enjoy!!!
Pineapple Strawberry Banana Sherbet...
1/2 Gallon Pineapple Sherbet
10 oz. package frozen sliced strawberries thawed
3 ripe bananas
Partially thaw a half gallon of Pineapple Sherbet. In a separate bowl, combine Pineapple Sherbet, thawed Strawberries, and Bananas. Put in freezer and freeze for 12 hours. When dishing up to serve, sprinkle with chopped almonds, walnuts, or pecans if desired.
Pumpernickel Bread...
1 tube jimmy dean sausage
¾ lb. Hamburger
drain
1 lb. Mexican Velveeta cubed small
put into fry pan
1 tsp. oregano
1 Tbs. Worcestershire sauce
½ tsp. garlic salt
melt and mix together
Spread on small deli cut squares of pumpernickel bread. Bake at 400 degrees for 10 minutes
¾ lb. Hamburger
drain
1 lb. Mexican Velveeta cubed small
put into fry pan
1 tsp. oregano
1 Tbs. Worcestershire sauce
½ tsp. garlic salt
melt and mix together
Spread on small deli cut squares of pumpernickel bread. Bake at 400 degrees for 10 minutes
Pretzel Jello Salad
2 cups mashed pretzels
¼ cup sugar
¾ cup melted butter
Mix together in bowl then put on bottom of 9x13 pan & bake for 5 minutes at 400 degrees. Let cool in fridge.
1 cup sugar
9 oz. cool whip
8 oz. cream cheese (softened)
Mix sugar and cream cheese together and whip with beaters. Fold in cool whip. Spread on top of cooled pretzel crust.
2 boxes small raspberry jello
1 bag frozen raspberries
2 cups boiling water
Pour Jello packet in bowl. Add the boiling water while stirring to dissolve jello. Add frozen raspberries and pour over cream cheese mixture. Refrigerate until firm.
¼ cup sugar
¾ cup melted butter
Mix together in bowl then put on bottom of 9x13 pan & bake for 5 minutes at 400 degrees. Let cool in fridge.
1 cup sugar
9 oz. cool whip
8 oz. cream cheese (softened)
Mix sugar and cream cheese together and whip with beaters. Fold in cool whip. Spread on top of cooled pretzel crust.
2 boxes small raspberry jello
1 bag frozen raspberries
2 cups boiling water
Pour Jello packet in bowl. Add the boiling water while stirring to dissolve jello. Add frozen raspberries and pour over cream cheese mixture. Refrigerate until firm.
Baked Ziti...
16 oz. Ziti or Rigatoni
1 pkg Jimmy Dean Sausage or one pound hamburger1 onion (optional) I do not use this if I am using bottled red sauce
1/2 tsp. garlic salt (I do not put this in if I am using bottled red sauce)
2 c. mozzarella
I use a bottled red sauce, but if you want to do a homemade red sauce, here are the instructions...
Red Sauce:
14 oz can tomato puree
1/2 can tomato paste
8 oz. can diced tomatoes
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp thyme
1 tsp oregano
2 tsp parsley
1 T. sugar
salt and pepper to taste
water if needed
White Sauce:
8 oz. cream cheese
1/2 cube butter
1 c. whipping cream
1/2 c. Parmesan cheese
1/2 tsp. fresh garlic
Brown the sausage/hamburger. Then add favorite bottled red sauce to meat mixture.
14 oz can tomato puree
1/2 can tomato paste
8 oz. can diced tomatoes
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp thyme
1 tsp oregano
2 tsp parsley
1 T. sugar
salt and pepper to taste
water if needed
White Sauce:
8 oz. cream cheese
1/2 cube butter
1 c. whipping cream
1/2 c. Parmesan cheese
1/2 tsp. fresh garlic
Brown the sausage/hamburger. Then add favorite bottled red sauce to meat mixture.
If using the red sauce instructions above, brown onion with sausage/hamburger. Also add the garlic salt. Add everything else for the red sauce to the meat and simmer for 30 minutes.
Add the ingredients for the white sauce to a seperate sauce pan. Heat gently until everything is melted.
Boil the pasta according to directions. Drain. Put the pasta in a 9x13 pan. Pour the white sauce over the pasta. Pour the red sauce over the white sauce. Top with the mozzarella cheese and bake at 350 for 30 minutes.
I have also substituted the Just Like Olive Garden Alfredo Sauce for the cream sauce too! Serve with a green salad and crusty garlic bread.
I have also substituted the Just Like Olive Garden Alfredo Sauce for the cream sauce too! Serve with a green salad and crusty garlic bread.
Just Like Olive Garden Alfredo Sauce...
½ cup Butter
2-4 oz. Cream Cheese (depending how much of a cream cheese taste you want)
1 pint Heavy Cream
¾ tsp. Garlic Powder
Salt
Pepper
1 cup Parmesan Cheese
Any Pasta Noodles
In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk constantly until it boils. Bring to a boil. Stir every few minutes. Simmer for 20 minutes. Take from heat and stir in cheese. Cover and let sit for 5 minutes.
2-4 oz. Cream Cheese (depending how much of a cream cheese taste you want)
1 pint Heavy Cream
¾ tsp. Garlic Powder
Salt
Pepper
1 cup Parmesan Cheese
Any Pasta Noodles
In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk constantly until it boils. Bring to a boil. Stir every few minutes. Simmer for 20 minutes. Take from heat and stir in cheese. Cover and let sit for 5 minutes.
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