It's All About the Recipe

Chocolate Chip Banana Muffins

2012-02-25T00:00:00.000-08:00

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

As posted by Lois at http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx

Homemade Cream-Filled Sponge Cakes

2012-02-24T00:00:00.000-08:00

cooking spray
1 cup water
3 eggs
1/3 cup vegetable oil
1 (18.25 ounce) box yellow cake mix
1 (5.1 ounce) package instant vanilla
pudding mix
1/2 cup butter at room temperature
1/2 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
1 (7 ounce) jar marshmallow creme
2 cups boiling water (optional)
1 (3 ounce) package raspberry-flavored
gelatin mix (optional)
2 cups flaked coconut (optional)
2 tablespoons cornstarch, or as needed (optional)

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again width wise. Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up. Spray the forms with cooking spray, and place onto a baking sheet.

Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed. Beat in yellow cake mix on medium speed for 2 minutes. Beat in the vanilla pudding mix until smooth, about 3 minutes more. Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.

Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes. Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy. Mix in the marshmallow fluff, beating on high speed until light and airy. Spoon frosting into a pastry bag equipped with a round pastry tip.

Remove the cakes from the baking forms. With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake. Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.

For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes. Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes. Place coconut flakes in a food processor. Pulse until flakes are finely chopped. Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture. Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes. Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

As posted by Caroline at http://allrecipes.com/recipe/homemade-cream-filled-sponge-cakes/detail.aspx

Mini Pizza Cups

2012-02-23T00:00:00.000-08:00

1 tube (11.3 ounces) refrigerated dinner rolls
1 can (8 ounces) pizza sauce
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 ounces sliced turkey pepperoni, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
Separate dough into eight rolls; cut each into quarters. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray.

Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Yield: 32 appetizers.

Source: www.tasteofhome.com/Recipes/Mini-Pizza-Cups

Peanut Butter & Jelly Muffins

2012-02-22T00:00:00.000-08:00

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions
In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.

Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

Source: www.tasteofhome.com/Recipes/Peanut-Butter--n--Jelly-Muffins

Homemade Bagels

2012-02-21T00:00:00.001-08:00

DOUGH
1 1/2 cups lukewarm water
1 packet (1/4 ounce) active dry yeast(not quick-rising)
4 tablespoons sugar
2 1/2 teaspoons salt
3 1/2 to 3 3/4 cups flour

GLAZE AND GARNISH
1 egg white
1 1/2 teaspoons water
Sesame seeds or poppy seeds (optional)

DIRECTIONS
Pour 1/4 cup of the water into a small bowl and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.

Combine the remaining 1 1/4 cups of water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.

Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that's firm enough to knead. Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.

Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.

When the dough is ready, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.

Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.

Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.

Working with 1 ball of dough at a time, press your floured thumb down through the center to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.

Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.

Working with the first bagels you shaped, gently drop 2 into the boiling water (a parent's job). They should float, but don't worry if they sink initially - they'll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.

Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.

Bake the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired.

Bake the bagels on the center oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool. Makes 8 bagels.

Source: http://familyfun.go.com/recipes/cooking-with-kids/bake-your-own-bagels-684421/

Puppy Chow - Snack Mix

2012-02-20T00:00:00.001-08:00

1 cup Semi-sweet chocolate chips
9 cup Chex cereal (Chocolate, Rice And Corn)
1/4 cup margarine or butter
1/2 cup creamy peanut butter
1 1/2 cup powdered sugar
1/4 teaspoon Vanilla

Directions:
Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine peanut butter, chocolate pieces, and margarine. Microwave on high 1 to 1 1/2 minutes or until
smooth, be sure to stir halfway through. Remove from microwave and stir in vanilla.

Pour entire mixture over cereal, stirring until all the pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool.

**Chex calls this recipe Muddy Buddies - hhttp://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=340

Citrus Salad

2012-02-19T00:00:00.000-08:00

This is my mother-in-law's recipe. She shared it with me a few years ago.

1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced

Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil

Easy Meatloaf

2012-02-18T00:00:00.000-08:00

1 1/2 lb ground beef
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped

Directions:
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.

Baked Beans

2012-02-17T00:00:00.000-08:00

2 lbs canned pork and beans
1/2 c. maple syrup
1 t. dijon mustard
1 onion, chopped
1 t. ketchup
6 bacon slices

Mix all of the ingredients together. Pour into a covered 2-quart baking dish. Bake for 45 minutes at 325. Remove the cover and bake for 15 minutes longer.

Seaside Salad

2012-02-16T00:00:00.000-08:00

1/2 c. slivered almonds
1 c. sliced celery
4 green onions, chopped
1 8 oz can sliced water chestnuts
1/2 lb cooked shrimp
5 chopped radishes
1/2 c. mayonnaise
1/4 c. sour cream
2 t. curry powder
1 t soy sauce
1/2 t. honey
5 c. torn greens

Mix together celery, onions, water chestnuts, shrimp, and radishes. In a separate bowl, mix together mayonnaise, sour cream, curry powder, soy sauce, and honey. Blend celery mixture and dressing. Serve over torn greens and top with almonds.

Vegetable Mac & Cheese

2012-02-15T00:00:00.000-08:00

1 1/2 cups dried tubular pasta, such as elbow macaroni
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese

Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.

In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.

White Chocolate-Raspberry Bars

2012-02-14T00:00:00.000-08:00

1 (18 oz) roll refrigerated sugar cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil

Heat oven to 350 degrees. Break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.

Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.

In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.

Easy Cookies

2012-02-13T00:00:00.000-08:00

1 cup butter flavored shortening
2 cups sugar
2 eggs
1 cup oil
1/2 tsp. salt
1 tsp. vanilla
5 cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
sugar for coating
small red and green gumdrops (bell shaped)

Cream together shortening, sugar, eggs, oil, salt and vanilla. Sift all dry ingredients and add to creamed mixture. Roll into small one-inch balls and roll in sugar. Press one gumdrop in center of each cookie. Bake at 350 degrees for 10 minutes.

Strawberry Rhubarb Pie

2012-02-12T00:00:00.000-08:00

FILLING
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt

Preheat oven to 425.

In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.

Easy Peach Cobbler

2012-02-11T00:00:00.000-08:00

1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)

Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.

Easy Chili

2012-02-10T00:00:00.000-08:00

1 lb Ground beef
1 Sm onion, chopped
2 t. Chili powder
1 can Light kidney beans, lightly drained
2 cans Chili beans w/sauce
1 can Chili no beans
2 cans Diced tomatoes with green peppers and onions
Hot sauce to taste

Brown ground beef with chopped onions, drain, add chili powder and tomatoes (whole can), simmer for about 5 minutes, add remaining cans and simmer about 15 minutes to let flavors merge. If it seems dry, add some tomato sauce (small can).

Easy Potato Soup

2012-02-09T00:00:00.000-08:00

4 tablespoons Butter or margarine
1 1/2 cups Onions -- diced
4 cups Potato -- diced
1 Carrot; coarse grated -- 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.

Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

Cucumber and Tomato Salad

2012-02-08T00:00:00.000-08:00

1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste

In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Pay Day Pie

2012-02-07T00:00:00.000-08:00

1 Baked Pie Crust
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream

Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.

Potato Candy

2012-02-06T00:00:00.000-08:00

2 (1 lb.) boxes powdered sugar
1/2 c. hot mashed potatoes, drained
1 sm. jar crunchy peanut butter

Mix sifted sugar into potatoes a little at a time by hand. (Don't panic when potatoes liquify as the first sugar is added. This is what it's supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap.

Dump Cake

2012-02-05T22:00:00.001-08:00

My mom used to make this for my brother, dad and I...many, many years ago. She didn't always add the pecans and would sometimes use walnuts instead of pecans.

Ingredients:
1 can (20 ounces) crushed pineapple with juice, undrained
1 can (21 ounces) cherry pie filling
1 package yellow cake mix
1 cups chopped pecans
½ cup butter

Directions:
Preheat oven to 350 degrees. Grease 13x9 inch pan.

In pan, add pineapple with juice and spread evenly in the pan. Next add in the pie filling and spread evenly. Sprinkle cake mix evenly over cherry layer. Dot the top of the mixture with butter. Sprinkle chopped pecans on top (before baking or after baking).

Bake about 50 minutes in a 350 degree oven.

Tailgating Time: Yogurt Fruit Salad

2012-02-04T22:00:00.000-08:00

One fresh apple, chopped
One can of mandarin oranges, drained
One banana, chopped
One pear, chopped
Fresh blueberries, whole or halved
One can of peaches, drained
Seedless grapes, whole or halved
One can of pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Granola (optional)

Combine with all ingredients (may need a little more honey to make sweet enough). And you may need to add more yogurt to make it all stick together. Refrigerate for one hour and serve.

You can add any additional fruit or leave out any fruit you wish.

Banana Bread

2012-02-03T22:00:00.000-08:00

Banana Bread

Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)

Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well.

Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

A Different Kind of Cake

2012-02-03T00:00:00.001-08:00

A Different Kind of Cake

Cake Ingredients:
Vegetable oil spray for misting pan
1 package (18.25 oz. plane devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Topping Ingredients:
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz size), each crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature

Place a rack in center of oven and preheat to 350. Lightly mist 13×9 inch baking pan with veg. oil spray. Place cake mix, water, oil and eggs in a large mixing bowl and beat on low speed 1 minute. Scrape down sides and beat 2 minutes more at medium speed. Pour batter into prepared pan and bake for 35-38 minutes, until cake springs back and just starts to pull away from side of pan. Immediately poke holes in the top of the cakes with drinking straw or chopstick.

Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in large mixing bowl and blend with electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.

Chocolate Enchiladas

2012-02-02T12:53:00.001-08:00

Chocolate Enchiladas

3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Chocolate Pudding

Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.

Heat a nonstick crepe pan or saute pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.

Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.

Preheat oven to 400 degrees F. Lightly butter a cookie sheet.

Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).

Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.

Earthquake Cake

2012-02-01T00:00:00.001-08:00

Earthquake Cake

1 C. coconut
1 C. chopped pecans
1 box German Chocolate Cake Mix
1 (8 oz) pkg. cream cheese
1 lb. powdered sugar
1 stick margarine melted

Grease and flour a 9×13 pan. Spread coconut and pecans on the bottom. Mix cake mix according to package directions. Pour over pecans and coconut.

Melt butter, add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350 for 45-50 minutes or until done.

Black Forest Dump Cake

2012-01-31T00:00:00.001-08:00

Black Forest Dump Cake

1 (8 oz) can crushed pineapple
1 (21 oz) can cherry pie filling
1 (18.5 oz) pkg. Devil’s Food Cake Mix
1 C. chopped pecans
1/2 C. butter or margarine melted
whipped topping

Drain pineapple, reserving liquid. Spread pineapple in lightly greased 9×13 pan. Spread pie filling over pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter with the reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 for 35-40 minutes. Cut into squares. Top with whipped topping.

Sticky Chicken

2012-01-30T00:00:00.001-08:00

Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF (that’s not a typo…it’s really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and
chicken is golden brown.

Taco Pie

2012-01-29T00:00:00.001-08:00

TACO PIE

1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar

Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.

Hot Chocolate Cupcakes

2012-01-28T00:00:00.001-08:00

Hot Chocolate Cupcakes

INGREDIENTS
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups unbleached all-purpose flour
3/4 cup Dutch-process unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup boiling water

DIRECTIONS
Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. Very slowly, add the boiling water, and blend until the mixture is smooth. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. Cool the cupcakes in their pans on wire racks until cooled.

Cinnamon Buttercream Frosting
4 ½ cups confectioner’s sugar
1 cup (2 sticks) unsalted butter at room temperature
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
2 tablespoons milk
Chocolate curls for garnishing cupcakes

DIRECTIONS
In the bowl of an electric mixer, stir the sugar, to aerate it. Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes and garnish with chocolate curls. Makes enough to frost two 9-inch layers or 24 cupcakes.

Source: http://www.rd.com/food/mexican-hot-chocolate-cupcakes-with-cinnamon-butter-cream-frosting/

Ultimate Seven Layer Bars

2012-01-27T00:00:00.001-08:00

Ultimate Seven Layer Bars

28 OREO Chocolate Sandwich Cookies, crushed
1/3 cup butter, melted
1/2 cup butterscotch chips
1/2 cup toffee bits
1/2 cup PLANTERS Chopped Pecans
4 squares BAKER’S Semi-Sweet Chocolate, chopped
1/2 cup BAKER’S ANGEL FLAKE Coconut
1 cup (12 oz.) sweetened condensed milk

Heat oven to 325ºF. Line 13×9-inch pan with foil. Mix cookie crumbs and butter; press onto bottom of pan.

Top with layers of butterscotch chips, toffee bits, pecans, chocolate and coconut. Drizzle with milk.

BAKE 15 min. or until lightly browned. Cool completely.

Source: http://www.kraftfoods.com/kf/recipes/ultimate-seven-layer-bars-111453.aspx

Fun Cake

2012-01-26T00:00:00.001-08:00

Fun Cake

2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling

Preheat oven to 375 degrees F. Line the sides of one 10-inch spring form pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours before serving. Top with fresh/canned fruit/s of your choice

Easy Honey-Garlic Chicken

2012-01-25T00:00:00.001-08:00

Easy Honey-Garlic Chicken

1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. ADD vegetables, dressing, honey, garlic and ginger. COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

Source: Kraft Food – www.kraftfoods.com

Easy Cheesecake

2012-01-24T00:00:00.001-08:00

Easy Cheesecake

1 graham cracker pie crust
8 oz. soft cream cheese
1/3 c. sugar
2 tsp. vanilla
1 c. sour cream
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip. Spoon into pie crust and chill for 4 hours.

Moroccan Chicken

2012-01-23T00:00:00.001-08:00

Moroccan Chicken

Cooking Spray
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely hopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water

1. Lightly spray slow cooker with cooking spray.
2. Arrange chicken pieces in the slow cooker.
3. In a medium bowl mix all the ingredients except the cornstarch and water.
4. Cook on LOW for 6 to 8 hours.
5. Raise the heat to HIGH.
6. Ina small cup mix the corn starch and cold water.
7. Stir the mixture into the chicken. Cook for an additional 15 to 20 minutes.

Coney Island Casserole

2012-01-21T00:00:00.001-08:00

Coney Island Casserole

1 (1 pound, 1.3 ounce) package refrigerated large corn biscuits
1 can (15 ounces) Chili (with or without beans)
1/2 (16 ounce) package beef hot dogs, cut into 1/2-inch pieces
1 cup shredded Cheddar cheese
1/2 cup chopped onion

Preheat oven to 375 degrees. Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish. Place biscuits in oven and bake for 10 minutes.

In bowl, combine chili, hot dogs, cheese and onion.
Remove biscuits from oven and top with chili mixture. Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
Cut casserole into squares and serve immediately.

Easy Meatloaf

2012-01-20T00:00:00.001-08:00

Easy Meatloaf

1 1/2 lb ground beef
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped

In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.

French Fries and Bacon Cheeseburger Casserole

2012-01-19T00:00:00.001-08:00

French Fries and Bacon Cheeseburger Casserole

2 pounds lean ground beef
1 can condensed cream of mushroom soup
1 can condensed Cheddar cheese soup
1 large jar bacon bits
1 package frozen French fries (crinkle cut or shoestring)

In a skillet, brown the ground beef. Drain well and return beef to the pan. Add both soups. Pour mixture into a greased 13 x 9-inch pan. Sprinkle with bacon bits. Arrange French fries on top. Bake at 350 degrees F for 50 minutes or until fries are golden brown.

Sirloin Tip Roast with Bacon

2012-01-18T00:00:00.001-08:00

Sirloin Tip Roast with Bacon

3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.
Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.

Mushroom Fried Rice

2012-01-17T00:00:00.001-08:00

Mushroom Fried Rice

1 1/2 cups long-grain rice
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red-pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.

2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.

3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

Homemade Macaroni & Cheese

2012-01-16T14:44:00.001-08:00

This is a recipe my mother-in-law, Judy makes, and it is delicious. Today was my first attempt at making Homemade Macaroni & Cheese. Here is what it looked like right out of the oven.

INGREDIENTS:
16 ounces of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
4 cups (1 pound) shredded sharp Cheddar Cheese

Directions: Cook pasta according to package directions. Preheat oven to 375 degrees F. In large saucepan, over medium heat - melt margarine, stir in flour, dry mustard and salt. Gradually sir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat and add 2 cups cheese; stir until melted.

In large bowl, combine sauce with pasta. Spoon into greased 12x 9 inch baking dish. Top with remaining 2 cups cheese. Bake 40 minutes or until hot and bubbly. Remove from oven and let stand for 10 minutes. Make 10-12 servings.

NOTE: Judy uses evaporated milk diluted with equal amount water– so 2 ½ cups water 2 ½ cups evaporated milk She also does notuse the dry mustard instead adding about two more tablespoons of butter or margarine. Judy also uses ¼ Velveeta (about a 2” piece) and 3/4 American cheese (sliced orwhatever) about 8 slices or all American cheese.

NOTE 2: I used 2% milk, no dry mustard, and four cups of already shredded cheese , and a little extra butter.

Taco Soup

2012-01-16T00:00:00.001-08:00

Taco Soup

1 1/2 lbs. Hamburger meat
1 medium onion — chopped
2 cans corn (with liquid)
2 cans Pinto beans (with liquid)
1 can black beans (with liquid)
1can (14-1/2 ounces) tomatoes with liquid (Mexican style)
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix (not the dip mix, not the low fat version either)

Brown hamburger and season with the onion and garlic, salt and pepper to taste in a large pot. Drain. Add the ranch dressing mix and taco seasoning to the meat and stir well. Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil. Once the soup has been brought to a boil cover and simmer on low for 30-45 min. To serve, ladle into bowls and top with grated cheese or sour cream. Serves 8. Serve with tortilla chips. Enjoy.

Tailgating Time: Bacon Wrapped Shrimp

2012-01-15T00:00:00.001-08:00

Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. De-vein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation:Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce
_________________________

SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“

Coconut Shrimp

2012-01-14T00:00:00.001-08:00

Coconut Shrimp

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded coconut

1 1/2 lbs large shrimp, cleaned and de-veined
Heat oil in deep fryer or deep skillet to 325*. Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy. Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp. Fry, turning once, for about 2-3 minutes, until golden brown.

Monkey Bread

2012-01-13T00:00:00.001-08:00

Monkey Bread

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)

Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Icing Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.

Easy Peanut Butter Cookies

2012-01-12T00:00:00.001-08:00

Easy Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees. 2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball). Add vanilla. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern. Bake for about 13 minutes. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack

Ambrosia Fruit Salad

2012-01-11T00:00:00.001-08:00

Ambrosia Fruit Salad

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)

Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Egg Salad Sandwiches

2012-01-10T00:00:00.001-08:00

Egg Salad Sandwiches

Ingredients:
8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread.

Twice Baked Potatoes

2012-01-09T00:00:00.001-08:00

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff the potato shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is bubbling.

Tailgating Time: Barbecue Shrimp

2012-01-08T00:00:00.001-08:00

Barbecue Shrimp

6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and de-vein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the centre and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.
_________________________

SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“

Strawberry Smoothie

2012-01-07T00:00:00.001-08:00

Strawberry Smoothie

Ingredients:

2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract

Directions:

Pour all of the ingredients into the blender. Put the lid on the blender and blend for 45 to 60 seconds until smooth. Pour your smoothie into a glass and enjoy.

Easy Potato Soup

2012-01-06T00:00:00.001-08:00

Easy Potato Soup

Ingredients:

4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds

Directions:

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dill weed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy). Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

Blueberry Cheesecake Bars w/Splenda

2012-01-05T00:00:00.001-08:00

Blueberry Cheesecake Bars w/Splenda

Ingredients

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted

Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries

Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water

Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
_____________________________________
Submitted by: Maker of SPLENDA® Sweetener Products
Source: http://splenda.allrecipes.com/
© McNeil Nutritionals, LLC 2008

Spinach Cheese Puffs

2012-01-04T00:00:00.001-08:00

Spinach Cheese Puffs

1 ½ packages frozen, chopped spinach, thawed and drained
1 small onion, minced
3 eggs, lightly beaten
¾ cup grated Parmesan cheese or dairy free substitute
¾ cup shredded cheddar cheese or dairy free substitute
¾ cup gluten-free mayonnaise (Hellmans is one)
6 Tbs. butter or parve margarine, melted
¼ tsp. garlic powder
1 package Cornbread Mix

Cook the spinach and onion together in a saucepan or microwave in a glass bowl for 5 minutes. Drain extra liquid. Set aside to cool. In a large bowl, combine the eggs, both cheeses, mayonnaise, butter, and garlic powder. Fold in the cornbread mix and stir until completely moistened. Fold in the spinach mixture and chill 1-2 hours. Shape into 1-inch balls. Refrigerate or freeze for later use, or bake at 350° for 10-12 minutes; bake 12-15 minutes if frozen. Serve hot.

Sugar Free Apple Pie

2012-01-03T00:00:00.001-08:00

Sugar Free Apple Pie

Ingredients
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine

Directions
1. Line pie bottom with pastry.

2. In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.

3. Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.

Source: Sweet Inspirations, Sugar Free Dessert
Author(s): Ron Lynch and Patti Lynch
ISBN10: 0962046906
ISBN13: 9780962046902
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert Cookbook

Deviled Eggs

2012-01-02T00:00:00.001-08:00

Deviled Eggs

Ingredients:
14 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoon prepared mustard
Salt and pepper, for taste

Directions:
Halve eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture. Store covered in refrigerator.

New Years Black-Eyed Peas

2012-01-01T00:00:00.001-08:00

New Years Black-Eyed Peas

Ingredients:
1/4 cup butter
1 small onion, chopped
1 small green bell pepper, seeded and
chopped
8 ounces smoked sausage, sliced
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15.5 ounce) cans black-eyed peas
1 (1 inch) cube smoked hog jowl
3/4 cup water
1/2 cup cooked white rice
1/2 cup shredded Cheddar cheese

Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked
sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and hog jowl for flavoring (and luck for the next year!) Pour in the water and bring to a boil. Simmer over low heat for 1 hour. When ready to serve, stir in cooked rice and cheese until cheese has melted.