Spring Blossoms

Wednesday, January 16, 2008


2 cans condensed cream of mushroom soup
1 1/2 cups milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon black pepper
2 - 6 oz. cans tuna -- drained and flaked
1-10 oz. pkg. frozen green peas
1 1/2 cups uncooked long-grain converted rice
1 can French-fried onions

Preheat the oven to 350 degrees. In a 2 1/2-quart casserole dish,
combine the soup, milk, water, butter, and pepper; mix well. Stir in the
tuna, peas, and rice. Cover and bake for 1 hour and 15 minutes. Uncover
and top with French-fried onions; bake for 5 to 7 more minutes, or until
the onions are golden and casserole is bubbly.
Serves 4



8 medium potatoes, sliced 1/8-inch thick
16 ounces shredded Cheddar cheese
bacon bits to taste
salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk


Spray crockpot with non-stick cooking spray.
Mix cream of chicken soup with 1/2 cup milk.
Layer in the slow cooker/Crock Pot:
Potato slices (about 1/8" thick), cheddar cheese, bacon bits, salt & pepper, soup mixture.
Top the entire crock with soup mixture.

Continue to layer those ingredients until the crock was full, then cover and cook on LOW for 9 to 11 hours.

Georgia Peach Bread


1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts

In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.


From Kraft Foods, Inc.

8 ozs light sour cream
1 1/2 c reduced fat vanilla wafers, crushed
3 tbsps unbleached flour
1/4 c pecans, chopped
1 tbsp pure vanilla extract
3 tbsps light margarine, softened
4 whole eggs


1/4 c fat-free caramel topping
32 ozs fat-free cream cheese, softened
1/4 c pecans, chopped
1 c granulated sugar

Preheat oven to 325. Prepare a 9"x13" pan with cooking spray; set aside. To prepare crust, combine wafers, 1/4 cup pecans, and margarine. Mix until crumbly. Press mixture onto bottom of prepared pan; set aside. In another mixing bowl, combine cream cheese, sugar, sour cream, flour, vanilla extract, and eggs. Mix until smooth. Pour over crust in pan. Bake for 45 minutes, or until center is firm. Cool. Refrigerate four hours. Drizzle top with caramel topping and sprinkle with remaining pecans


From Gold Medal Betty Crocker Special Edition COOKIES & BARS

1-½ cups granulated sugar
¾ cup butter or margarine, softened
2 tsps vanilla
2 eggs
2-¼ cups Gold Medal all purpose flour
1 tsp baking soda
¼ tsp salt
1 (10 oz) pkg frozen cranberry-orange sauce, thawed

1/3 cup butter or margarine, softened
1 (3 oz) pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
About 1 tblsp milk
½ cup chopped walnuts

Heat oven to 350F. Spray bottom & sides of 15” X 10” X 1” pan with cooking spray.

In large bowl with elec mixer on med speed, beat granulated sugar, ¾ cup butter/margarine, 2 tsps vanilla& eggs, scraping bowl frequently, until well mixed. On low speed, beat in flour, baking soda& salt; continue beating low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.

Bake 30-40 mins or until edges are golden brown. Cool completely in pan on wire rack, about 30 mins.

In small bowl on med speed, beat 1/3 cup butter/margarine, cream cheese & 1 tsp vanilla, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar & enough milk until spread able. Spread frosting over bars; sprinkle with walnuts. Cut ing 8 rows by 6 rows. Store covered in refrigerator..

1 (18.25-ounce) box yellow cake mix
1 (3-ounce) package instant banana pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed banana
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

1. Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.

2. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.

3. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

4. To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

Makes 1 bundt cake.

rECIPE BY: Cooking with Haggermaker


Great way to use up leftover turkey.
Recipe from Best of Country Casseroles


6 cups cooked wild rice
3 cups cubed cooked turkey
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
3 celery ribs, sliced
1 1/3 cups sliced fresh mushrooms
1 medium onion, chopped
1 cup (8 ounces) sour cream
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine all of the ingredients. Pour into a greased
13x9x2-inch baking dish. Cover and bake at 350° for 45 minutes. Uncover
and bake 15 minutes longer or until lightly browned.


4 slices white bread, torn into pieces
1 3/4 pounds ground beef
3/4 pound ground pork
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley
1 large egg
3/4 cup ketchup
4 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed light-brown sugar
Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.


1/2 c Flour
1/2 c Sugar
3 tb Cocoa
1/4 ts Baking soda
6 tb Peanut butter -- creamy or cr
2 tb Milk
1 Egg, large
1/2 c Chocolate chips
1 c Marshmallows, miniature

Combine flour, sugar,cocoa, and soda. Stir in butter,
milk,and egg. Mix until well blended. Stir in
chocolate chips and marshmallows. Divide between 6
buttered custard cups. Space evenly in circle in the
Microwave. Cook uncovered at full power for 3 minutes,
rotating each one half way through. Let stand for 3
mins before serving. Warm or cold.


Use the guide below to help you estimate some common serving sizes.

Food What one serving looks like
3 ounces of meat, poultry or fish a deck of playing cards
1/2 cup of fruit, veggies, pasta or rice half a baseball
1 ounce of cheese size of your thumb
1 cup of cereal size of your fist
1 slice of bread a cassette tape
1 cup of salad greens a baseball
1 medium fruit a baseball
1 cup serving of milk or yogurt size of your fist



4 medium zucchini (halved lengthwise)
3 tablespoons butter
3/4 cup fine minced onions
3 small cloves garlic
3 eggs beaten
1/2 cup crumbled feta cheese
3/4 cup grated Swiss cheese
2 tablespoons chopped parsley
1 tablespoon fresh chopped dill (or 3/4 teaspoon dried dill weed)
1 1/2 tablespoons flour
salt and pepper to taste
Scoop out the inside of zucchini to leave half inch rim. Chop the scooped zucchini into bits and cook in butter with onions and garlic until onions are soft.

Combine sautéed ingredients with flour, cheeses, herbs and eggs. Salt and pepper to taste.

Fill each zucchini with mixture and dust with paprika. Bake at 375° for 30 minutes until solidified


Easy casserole version of a favorite sandwich.

3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired

1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.

2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.

4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.


1 lb shell pasta
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper

Prepare shell pasta according to directions, but remove from heat
and drain when slightly undercooked (about 10 minutes). Meanwhile,
saute onion in 1/2 cup chicken stock about 4 minutes till tender.
Add ham, continue to cook 2 minutes. Add peppers, remaining chicken
stock, sage, cayenne pepper and parsley, salt and pepper. Simmer
and reduce slightly, then remove from heat. Combine ricotta, 1/2
cup parmigiano cheese, egg, salt and pepper in separate bowl for
filling. Combine pasta and ham/pepper sauce. In oven-proof
casserole dish, layer 1/2 pasta mixture, the ricotta filling, and
the remainder of the pasta mixture. Top with the mozzerella, the
reamaining 1/2 cup parmigiano cheese, salt and pepper.

Bake at 400 degrees for 25 minutes or so till golden brown and
bubbly. Allow to cool 5 minutes before serving. Serves 4-8.

RECIPE BY: Recipe Achieve

Ms Whit's Playlist

Get a playlist! Standalone player Get Ringtones