Fruit Cocktail Bars

1 1/2 cups sugar
2 eggs
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
Glaze:
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla

In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.

Makes 2 to 2 1/2 dozen.

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.
Posted by: "Tona" haggermaker4@yahoo.com

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.

GROUND BEEF AND POTATO CASSEROLE

1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix soup, water, salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1 hour at 350 degrees.
Remove lid and top with grated cheese.

Bake for 15 minutes longer.

Serves 6.

Source: cooks.

Cherry Pie Cups

Cherry Pie Cups

Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling

1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Cranberry Relish

Ingredients
2 cups washed raw cranberries
2 skinned and cored apples
1 large, whole (peel ON) seedless orange, cut into sections
2 cups granulated sugar
Method
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).


2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.

3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Makes about 3 cups.

ARTICHOKE DIP (Click to Enlarge)

HOT ARTICHOKE DIP

Delicious, quick and easy hot dip. Even the children will love it. Serve 6

14 oz can Artichoke hearts, drained and chopped
1/2 cup
Parmesan cheese, grated
1/2 cup
Asiago cheese, shredded or grated
4 drops Tabasco sauce
2 clove Garlic, minced
1/2 cup Mayonnaise
1/2 cup Sour cream
Paprika and fresh chopped parsley (optional)

Preheat over to 350°F
Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.

Apple Cake

3 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups diced peeled apples
1/4 cup chopped nuts
Whipped cream or ice cream

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to
creamed mixture (batter will be very thick). Stir in the apples, nuts. Spread
into a greased 8-in. square baking pan. Bake at 350° for 35-45 minutes or
until a toothpick inserted near the center comes out with just a few crumbs.
Serve warm or cold with whipped cream or ice cream.

Yield: 9 servings.

Chicken Casserole

Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Almond Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Strawberry Pie

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until
smooth. Cook and stir over medium heat until thickened. Stir in small amount of
milk mixture into yolks, then return all to saucepan. Cook, stirring for 2
minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread
half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream
around edge of pie.

Marinated Chicken

4 boneless skinless chicken breast halves
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon pepper

Combine the ingredients; spread on both sides of chicken. Place chicken
on plate. Marinate at room temperature for 10-15 minutes or for several hours in
the refrigerator. Grill, uncovered, over medium heat, turning once, for 10-15
minutes or until juices run clear.

Yield: 4 servings.

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor or blender, combine strawberries and sugar; cover and process
until smooth. Strain and discard seeds. Return strawberry mixture to the food
processor. Add pudding mix; cover and process until smooth. Transfer to a large
bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until
serving.

Yield: 8 servings.

For the Cake:
1/2 cup milk
2 teaspoons plus 2 tablespoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract

For the filling:

2 cups sugar
1 cup water
1 1/4 cups kirsch
2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
2 tablespoons cornstarch

For the Frosting and Garnish:

1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup boiling water
1 1/2 cups heavy cream
2 teaspoons sugar
3 ounces semisweet chocolate, shaved


Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, cocoa, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease 2 8" round pans with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
For the filling: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.

Assemble the cake: Using a serrated knife, carefully cut each cake horizontally in half to make 4 layers. Brush the tops of all the layers with equal amounts of the sugar syrup. (You will not need all of the syrup.) Let the liquid soak into the layers for about 30 minutes. Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of the filling. Top with the fourth layer.

To Finish: Sift together the confectioners' sugar and cocoa powder into a medium size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool. Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. Ice the sides and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice and serve the cake
BY: EMERIL

Fabulous Fruit Bars (Cookie Mix

Fabulous Fruit Bars (Cookie Mix)

2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3. Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature

Strawberry and Peach Cream Trifle

2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced


1. Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.




--------------------------------------------------------------------------------

Strawberry Trifle

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted


1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended.
3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
4. Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

Key Lime Coconut Angel Cake

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired


1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Lemon Chiffon Dessert

Lemon Chiffon Dessert

1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream


1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Ginger-Peach Dessert

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts (8 cups) peach frozen yogurt, softened
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup finely chopped pecans
2 medium peaches, cut into thin slices


1. Heat oven to 350ºF. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
2. Spread frozen yogurt over cooled crust. Freeze 30 minutes.
3. Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

White Chocolate-Dipped Strawberries

Makes:18 strawberries


1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening


1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Makes:18 strawberries

Butterscotch Pecan Cookies

1/2 cup margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1 cup butterscotch chips
4 cups quick oatmeal (have used the other & it turns out just fine)
1 cup chopped pecans

Put marge, milk, sugar in a pot.
Heat& stir until boiling.
Boil 1 minute Stirring constantly.
Remove from heat.
Add chips,pecans, stir well. Now add
the oatmeal & stir again.
Cool silghtly till it can be handled.
Drop onto greased cookie sheets.
Chill until firm.
Can be frozen for future use.

© 2007 Recipezaar. All Rights Reserved

GRILLED PORK & ASPARAGUS WITH LEMON DRESSING

1 large lemon
1 tbs sugar
1/2 tsp Dijon mustard
1/8 tsp + 1/2 tsp salt
1/8 tsp + 1/4 tsp pepper
2 tbs + 3 tsp olive oil
1 tbs minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed

Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.

Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.

Whisk 1 tbs water, sugar, mustard, 1/8 tsp salt and 1/8 tsp pepper into the lemon. Whisk in 2 tbs oil. Stir in chives, set aside. Heat grill. Brush pork with 2 tsp oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill pork 4 min. on each side or until done.

Brush asparagus with remaining oil. Place on grill and grill 6 min. turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges. MAKES 4 SERVINGS.*

Italian Cream Cake # 1

INGREDIENTS FOR CAKE:

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

INGREDIENTS FOR ICING:

One 8-ounce package cream cheese
1/2 cup margarine
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

TO PREPARE CAKE:

Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.