INGREDIENTS
2 C. flour
¾ C. Crisco
Pinch of salt
Shake 30 seconds in covered bowl
Add:
1 Tbsp milk
¼ C. hot water
Shake hard for 30 seconds
DIECTIONS
Makes 2 pie crusts.
For pre-baked shell – 450° for 10-12 minutes
Saturday, February 28, 2009
Mints for Molds
INGREDIENTS
2 oz. Philadelphia cream cheese
Add color to cheese
¼ to ½ tsp flavoring (mint)
1 2/3 cup powdered sugar
DIRECTIONS
Mix by hand. Use marble size bits. Roll in sugar and press in mold. Put on board to dry. Makes 45 leaves or roses.
2 oz. Philadelphia cream cheese
Add color to cheese
¼ to ½ tsp flavoring (mint)
1 2/3 cup powdered sugar
DIRECTIONS
Mix by hand. Use marble size bits. Roll in sugar and press in mold. Put on board to dry. Makes 45 leaves or roses.
Chicken Crescent Wreath
INGREDIENTS
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
Beef Barley Soup
INGREDIENTS
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley
DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley
DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)
Broccoli Salad
INGREDIENTS
1 bunch broccoli (cut fine)
1 Cup raisins
1 cup salted sunflower seeds
1 small onion chopped
10-12 slices of bacon, fried crisp & chopped
DIRECTIONS
Mix: 1 Cup Miracle Whip
½ Cup sugar
2 tsp vinegar
Add sunflower seeds, bacon and salad dressing just before serving
1 bunch broccoli (cut fine)
1 Cup raisins
1 cup salted sunflower seeds
1 small onion chopped
10-12 slices of bacon, fried crisp & chopped
DIRECTIONS
Mix: 1 Cup Miracle Whip
½ Cup sugar
2 tsp vinegar
Add sunflower seeds, bacon and salad dressing just before serving
Creamsicle Cake
INGREDIENTS
1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces
DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.
1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces
DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.
Apple Crisp
INGREDIENTS
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples
DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.
Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples
DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.
Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.
Refrigerated Mashed Potatoes
INGREDIENTS
5 lbs. potatoes, peeled, quartered, cooked in salted water, drained
6 oz. cream cheese
1 cup sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbs. margarine
DIRECTIONS
Add all ingredients to mashed potatoes until fluffy. Bake at 350 degrees for 30 minutes in a greased 2-quart casserole, uncovered. After it is baked, you can place in refrigerator for as long as 2 weeks and use what you need. Need to bake for 45 minutes then or microwave until heated through.
5 lbs. potatoes, peeled, quartered, cooked in salted water, drained
6 oz. cream cheese
1 cup sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbs. margarine
DIRECTIONS
Add all ingredients to mashed potatoes until fluffy. Bake at 350 degrees for 30 minutes in a greased 2-quart casserole, uncovered. After it is baked, you can place in refrigerator for as long as 2 weeks and use what you need. Need to bake for 45 minutes then or microwave until heated through.
Pecan Rolls
INGREDIENTS
3/4 C. chopped pecans
12/18 frozen Rhodes rolls
1 pkg. reg. butterscotch pudding
½ C. brown sugar
½ C. butter.
DIRECTIONS
Grease bundt pan. Put chopped pecans on bottom – then Rhodes rolls.
Sprinkle 1 pkg regular butterscotch pudding, ½ C brown sugar. Melt ½ C. butter and pour over rolls. Cover with towel overnight.
Bake at 350° for 30 minutes.
3/4 C. chopped pecans
12/18 frozen Rhodes rolls
1 pkg. reg. butterscotch pudding
½ C. brown sugar
½ C. butter.
DIRECTIONS
Grease bundt pan. Put chopped pecans on bottom – then Rhodes rolls.
Sprinkle 1 pkg regular butterscotch pudding, ½ C brown sugar. Melt ½ C. butter and pour over rolls. Cover with towel overnight.
Bake at 350° for 30 minutes.
Snicker Salad
INGREDIENTS
3 Granny Smith apples
1 8-ounce carton Cool Whip
4 Snickers bars
DIRECTIONS
Chill or freeze Snickers bars as they are easier to cut.
Cut apples (don’t peel) into bite-size pieces. Cut Snickers into small pieces. Fold into Cool Whip.
Suggestion: You may add 1cup miniature white marshmallows and/or 1/4 cup celery cut up.
3 Granny Smith apples
1 8-ounce carton Cool Whip
4 Snickers bars
DIRECTIONS
Chill or freeze Snickers bars as they are easier to cut.
Cut apples (don’t peel) into bite-size pieces. Cut Snickers into small pieces. Fold into Cool Whip.
Suggestion: You may add 1cup miniature white marshmallows and/or 1/4 cup celery cut up.
Shredded Beef Sandwiches
INGREDIENTS
Arm roast
Large onion
1 Cup ketchup
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke
DIRECTIONS
Cut roast in 1/2; place in slow cooker. Top with onion. Combine next 8 ingredients; pour over roast. Cover and cook on low 809 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat - heat through.
Arm roast
Large onion
1 Cup ketchup
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke
DIRECTIONS
Cut roast in 1/2; place in slow cooker. Top with onion. Combine next 8 ingredients; pour over roast. Cover and cook on low 809 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat - heat through.
Salted Nut Rolls
INGREDIENTS
12 oz. pkg. peanut butter chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 Tbs. butter or margarine
2 cups dry roasted peanuts
1 (10 ½ oz) pkg. miniature white marshmallows
DIRECTIONS
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk and butter; remove from heat. In large bowl, combine nuts and marshmallows; fold in peanut butter mixture.
Spread in wax paper-lined 13x9 inch pan. Chill 2 hours or until firm. Remove from pan, peel off wax paper; cut into squares. Cover and store at room temperature.
12 oz. pkg. peanut butter chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 Tbs. butter or margarine
2 cups dry roasted peanuts
1 (10 ½ oz) pkg. miniature white marshmallows
DIRECTIONS
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk and butter; remove from heat. In large bowl, combine nuts and marshmallows; fold in peanut butter mixture.
Spread in wax paper-lined 13x9 inch pan. Chill 2 hours or until firm. Remove from pan, peel off wax paper; cut into squares. Cover and store at room temperature.
Oriental Salad
INGREDIENTS
Shredded cabbage or 1 pkg. cole slaw
4 green onions chopped
2 pkgs. Ramen noodles (chicken flavor)
3/4 C. slivered almonds toasted
(You can toast in oven 300 for 10 min)
Dressing
1/2 C. vinegar
2/3 C. oil
1/2 C. sugar
DIRECTIONS
Mix seasoning packets from noodles with dressing. Crush noodles and add to cole slaw mixture.
Add dressing shortly before serving
Shredded cabbage or 1 pkg. cole slaw
4 green onions chopped
2 pkgs. Ramen noodles (chicken flavor)
3/4 C. slivered almonds toasted
(You can toast in oven 300 for 10 min)
Dressing
1/2 C. vinegar
2/3 C. oil
1/2 C. sugar
DIRECTIONS
Mix seasoning packets from noodles with dressing. Crush noodles and add to cole slaw mixture.
Add dressing shortly before serving
Mixed Nut Bars
INGREDIENTS
1 1/2 Cups flour
3/4 C. sugar
1/2 C. butter
(Mix together in 9x13 pan and bake at 350 - 10 -12 minutes)
DIRECTIONS
Cool, then put on 12 oz. mixed nuts.
Melt:
6 oz. butterscotch chips
1/2 C. white corn syrup
2 Tbs. butter
Pour on nuts and bake 10 minutes
1 1/2 Cups flour
3/4 C. sugar
1/2 C. butter
(Mix together in 9x13 pan and bake at 350 - 10 -12 minutes)
DIRECTIONS
Cool, then put on 12 oz. mixed nuts.
Melt:
6 oz. butterscotch chips
1/2 C. white corn syrup
2 Tbs. butter
Pour on nuts and bake 10 minutes
Rhubarb Torte
INGREDIENTS
1 C. flour
Dash salt
2 Tbsp. sugar
½ C. melted butter
DIRECTIONS
Mix well and pat in 8x8 pan and bake 325 degrees 20 minutes.
Beat 3 egg yolks
Add:
1 ¼ C. sugar
2 Tbsp flour
1/3 cup cream
2 ¼ C. cut up rhubarb.
Pour into baked crust.
Bake 350 degrees for 45 minutes or until done.
Remove from oven.
Top with meringue and bake 350 degrees for 15 minutes.
Meringue
3 egg whites beaten and 6 Tbsp sugar.
1 C. flour
Dash salt
2 Tbsp. sugar
½ C. melted butter
DIRECTIONS
Mix well and pat in 8x8 pan and bake 325 degrees 20 minutes.
Beat 3 egg yolks
Add:
1 ¼ C. sugar
2 Tbsp flour
1/3 cup cream
2 ¼ C. cut up rhubarb.
Pour into baked crust.
Bake 350 degrees for 45 minutes or until done.
Remove from oven.
Top with meringue and bake 350 degrees for 15 minutes.
Meringue
3 egg whites beaten and 6 Tbsp sugar.
Rhubarb Dessert
INGREDIENTS
6 C. rhubarb cut up
3 C. sugar
4 eggs beaten
4 Tbsp flour
DIRECTIONS
Grease 9x13 pan. Put the rhubarb in pan. Mix together eggs, sugar and flour. Pour this over rhubarb.
1 ½ C. flour
1 ½ tsp. soda
¾ C. brown sugar
8 Tbsp. margarine
Crumble together flour, brown sugar, soda and margarine. Sprinkle over the top
6 C. rhubarb cut up
3 C. sugar
4 eggs beaten
4 Tbsp flour
DIRECTIONS
Grease 9x13 pan. Put the rhubarb in pan. Mix together eggs, sugar and flour. Pour this over rhubarb.
1 ½ C. flour
1 ½ tsp. soda
¾ C. brown sugar
8 Tbsp. margarine
Crumble together flour, brown sugar, soda and margarine. Sprinkle over the top
Rhubarb Cookies
INGREDIENTS
1 C. shortening
1 ½ C. brown sugar, packed
2 eggs
3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ C. diced rhubarb, fresh. Do
not use frozen
¾ C. shredded coconut
DIRECTIONS
Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.
Cream cheese frosting:
3 ounces cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 ½ C. powdered sugar
1 C. shortening
1 ½ C. brown sugar, packed
2 eggs
3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ C. diced rhubarb, fresh. Do
not use frozen
¾ C. shredded coconut
DIRECTIONS
Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.
Cream cheese frosting:
3 ounces cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 ½ C. powdered sugar
Green Pepper Pretzel Dip
INGREDIENTS
1 egg beaten
3 tsp. sugar
2 tsp. vinegar
8 oz. pkg. cream cheese
1/4 C. green onions
1/4 C. green pepper
DIRECTIONS
Mix and cook: egg, sugar and vinegar. Stir constantly until thick. Remove from heat.
Add cream cheese, onion, green pepper. Mix and chill
1 egg beaten
3 tsp. sugar
2 tsp. vinegar
8 oz. pkg. cream cheese
1/4 C. green onions
1/4 C. green pepper
DIRECTIONS
Mix and cook: egg, sugar and vinegar. Stir constantly until thick. Remove from heat.
Add cream cheese, onion, green pepper. Mix and chill
Friday, February 27, 2009
Oreo Truffles
INGREDIENTS
1 (16 ounce) package Mint Oreo Chocolate Sandwich Cookies, divided
1 (8 ounce) package Philadelphia Cream Cheese, softened
2 (8 ounce) packages Baker's Semi-Sweet Baking Chocolate OR white almond bark, melted
DIRECTIONS
1 (16 ounce) package Mint Oreo Chocolate Sandwich Cookies, divided
1 (8 ounce) package Philadelphia Cream Cheese, softened
2 (8 ounce) packages Baker's Semi-Sweet Baking Chocolate OR white almond bark, melted
DIRECTIONS
Recommend plastic gloves
Crush cookies to fine crumbs (food processor works great); place in medium bowl. Add cream cheese; mix until well blended. Put in fridge/freezer for a little while to make it easier. Roll cookie mixture into balls, about 1-inch in diameter.
Dip balls in chocolate or almond bark; place on wax paper. I usually drizzle on top chocolate almond bark over the white.
Crush cookies to fine crumbs (food processor works great); place in medium bowl. Add cream cheese; mix until well blended. Put in fridge/freezer for a little while to make it easier. Roll cookie mixture into balls, about 1-inch in diameter.
Dip balls in chocolate or almond bark; place on wax paper. I usually drizzle on top chocolate almond bark over the white.
Cream Cheese Wontons w/Sweet 'n' Sour Sauce
INGREDIENTS
Wonton Wrappers (usually found in produce area)
Cream Cheese
DIRECTIONS
Add a dap of cream cheese to 1 wonton wrapper and follow directions on wrapper package to seal in cream cheese. Put in oil to deep fry until golden.
Sweet 'n' Sour Sauce
INGREDIENTS
1 cup sugar
2 tablespoon cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice
1 teaspoon worcestershire sauce
DIRECTIONS
Combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
Wonton Wrappers (usually found in produce area)
Cream Cheese
DIRECTIONS
Add a dap of cream cheese to 1 wonton wrapper and follow directions on wrapper package to seal in cream cheese. Put in oil to deep fry until golden.
Sweet 'n' Sour Sauce
INGREDIENTS
1 cup sugar
2 tablespoon cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice
1 teaspoon worcestershire sauce
DIRECTIONS
Combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
Ranch Dressing
2 tsp Buttermilk Hidden Valley Ranch salad dressing. (little packet)
2 cups mayo
1 cup buttermilk
1/2 tsp black pepper
1/4 tsp Paprika
1/4 tsp garlic powder
Combine all ingredients in a med bowl. MIX well
Cover bowl and chill dressing for at least 30 minutes before serving.
2 cups mayo
1 cup buttermilk
1/2 tsp black pepper
1/4 tsp Paprika
1/4 tsp garlic powder
Combine all ingredients in a med bowl. MIX well
Cover bowl and chill dressing for at least 30 minutes before serving.
Honey Lime Chicken Enchiladas
INGREDIENTS
9 Tbsp honey
8 Tbsp lime juice (5 Limes)
1 1/2 Tbsp chile powder
1/2 tsp garlic powder
6 chicken breasts cooked and shredded or small cubes
8-10 flour tortillas
1 lb monterey cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream
1 tomato (or I have used Rotel)
cilantro
1/2 cup sour cream
green onions
DIRECTIONS
Mix the first 4 ingredients and toss with chicken. Let marinate for at least 1/2 hr (Ziploc) .Pour 1/2 can enchilada sauce on bottom of 9 x 13 pan. Fill tortillas with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix the enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake first 15 minutes 350. Cut up tomato, cilantro and green onions after 15 minutes spoon on 1/2 cup sour cream on top and sprinkle tomato, cilantro and green onons. Bake another 15 minutes. YUMMY
9 Tbsp honey
8 Tbsp lime juice (5 Limes)
1 1/2 Tbsp chile powder
1/2 tsp garlic powder
6 chicken breasts cooked and shredded or small cubes
8-10 flour tortillas
1 lb monterey cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream
1 tomato (or I have used Rotel)
cilantro
1/2 cup sour cream
green onions
DIRECTIONS
Mix the first 4 ingredients and toss with chicken. Let marinate for at least 1/2 hr (Ziploc) .Pour 1/2 can enchilada sauce on bottom of 9 x 13 pan. Fill tortillas with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix the enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake first 15 minutes 350. Cut up tomato, cilantro and green onions after 15 minutes spoon on 1/2 cup sour cream on top and sprinkle tomato, cilantro and green onons. Bake another 15 minutes. YUMMY
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