INGREDIENTS
Club Crackers
1/2 c. butter
1 1/3 c. sugar
1 c. brown sugar
1/2 c. milk
2 c. graham cracker crumbs
1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter
DIRECTIONS
Line 9x13 inch pan with Keebler club crackers. Then boil together the butter, sugar, brown sugar, milk and graham cracker crumbs. Pour 1/2 of this mixture over crackers. Cover with remainder of boiled mix. Add a third layer of crackers. Frost with chocolate chips, butterscotch chips and peanut butter melted together. Cut into bars.
Sunday, March 1, 2009
Cream Cheese Danish
INGREDIENTS
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, and vanilla extract. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
***You can add a little blueberry pie filling on top of the cream cheese
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, and vanilla extract. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
***You can add a little blueberry pie filling on top of the cream cheese
Red Lobster Bisquits
INGREDIENTS
2 cups Bisquick.
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter --
melted1/4 teaspoon garlic powder
DIRECTIONS
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm
2 cups Bisquick.
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter --
melted1/4 teaspoon garlic powder
DIRECTIONS
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm
Almond Puff
Ingredients
1/2 cup butter softened
1 cup flour
2 tablespoons water
1/2 cup butter
2 tablespoon water
1 cup water
1 teaspoon almond extract
1 cup flour
3 large eggs
DIRECTIONS
Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove from heat & quickly stir in almond extract & 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with slivered almonds. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 cup confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. Warm water until smooth.
1/2 cup butter softened
1 cup flour
2 tablespoons water
1/2 cup butter
2 tablespoon water
1 cup water
1 teaspoon almond extract
1 cup flour
3 large eggs
DIRECTIONS
Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove from heat & quickly stir in almond extract & 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with slivered almonds. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 cup confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. Warm water until smooth.
Jack’s Chicken Salad
INGREDIENTS
1 lb Medium pasta shells
1 ½ lb Red Grapes (halved)
1 ½ lb Shredded carrots
4 Cooked Chicken breast cut up
16 oz Marzetti’s cole slaw dressing
8 oz Mayonnaise
1 tsp Basil
½ tsp Garlic
2 tsp Lawry’s Seasoned Salk
1 tsp Curry
½ tsp Black pepper
2 Tblsp parsley
DIRECTIONS
Mix together
1 lb Medium pasta shells
1 ½ lb Red Grapes (halved)
1 ½ lb Shredded carrots
4 Cooked Chicken breast cut up
16 oz Marzetti’s cole slaw dressing
8 oz Mayonnaise
1 tsp Basil
½ tsp Garlic
2 tsp Lawry’s Seasoned Salk
1 tsp Curry
½ tsp Black pepper
2 Tblsp parsley
DIRECTIONS
Mix together
Hot Chicken Salad
INGREDIENTS
2 Cups cubed chicken
1 Cup celery
½ Cup slivered almonds
1 Cup Mayo
2 Tablespoon grated onion
2 tsp lemon juice
½ grated cheese
DIRECTIONS
Mix and put on croissants. Bake in oven for 10 minutes at approximately 350
2 Cups cubed chicken
1 Cup celery
½ Cup slivered almonds
1 Cup Mayo
2 Tablespoon grated onion
2 tsp lemon juice
½ grated cheese
DIRECTIONS
Mix and put on croissants. Bake in oven for 10 minutes at approximately 350
Vegetable Medley
INGREDIENTS
1 (16 oz) Package of mixed vegetables or fresh broccoli and cauliflower
1 large onion
4 Tbsp butter
1 can cream of chicken soup
1 Cup sour cream
1-1/2Cup crackers
DIRECTIONS
Thaw vegetables and sauté with onion in 3 tablespoons of butter for about 3 minutes add soup and sour cream. Mix well. Add 1 cup crackers. Mix. Pour into buttered 1 ½ quart casserole. Heat remaining crackers in 1 tablespoon butter until coated. Sprinkle over top of casserole. Bake 350 for about 30 minutes or until bubbly.
1 (16 oz) Package of mixed vegetables or fresh broccoli and cauliflower
1 large onion
4 Tbsp butter
1 can cream of chicken soup
1 Cup sour cream
1-1/2Cup crackers
DIRECTIONS
Thaw vegetables and sauté with onion in 3 tablespoons of butter for about 3 minutes add soup and sour cream. Mix well. Add 1 cup crackers. Mix. Pour into buttered 1 ½ quart casserole. Heat remaining crackers in 1 tablespoon butter until coated. Sprinkle over top of casserole. Bake 350 for about 30 minutes or until bubbly.
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