1 package (3 oz.) cream cheese, softened
1/2 cup soft butter
4 cups confectioner's sugar
1 tsp vanilla
2-3 tsp. grated lemon peel fresh or #01933 Watkins Lemon Peel)
about 3 tbsp lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.
Frosts a 9 x 13 cake or fills and frosts 2 8 or 9 inch layers
Spring Blossoms
Tuesday, January 15, 2008
Monday, January 14, 2008
CHICKEN POT PIE
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving
Chocolate Chip Cheesecake Bars (cookie dough tub)
INGREDIENTS:
--------------------------------------------------------------------------------
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
--------------------------------------------------------------------------------
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
Olive Garden Hot Artichoke-Spinach Dip
Ingredients:
1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a
small saucepan over med. heat until tender, about 10 min. Drain
in a colander when done. Heat the cream cheese in a small bowl in
the microwave set on high for 1 min. Or, use a saucepan to heat
the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the
Parmesan, pepper flakes, salt, garlic powder and ground pepper,
combining well. Serve hot with crackers or toasted bread for
dipping.
1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a
small saucepan over med. heat until tender, about 10 min. Drain
in a colander when done. Heat the cream cheese in a small bowl in
the microwave set on high for 1 min. Or, use a saucepan to heat
the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the
Parmesan, pepper flakes, salt, garlic powder and ground pepper,
combining well. Serve hot with crackers or toasted bread for
dipping.
Cracker Barrel Chicken Casserole
Serving Size: 6-8
Ingredients:
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Preparation:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking
pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place
3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter and sauté onions, and celery until
transparent, stirring occasionally. Add chicken broth, cream of chicken
soup, salt, and pepper. Stir until well blended and soup is dissolved
completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook
for 5 minutes, remove from heat. Place chicken mixture in buttered casserole
dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread
crumb topping on top of chicken mixture, do not stir in chicken filling and
place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The
crumbs will turn a golden yellow
Ingredients:
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Preparation:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking
pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place
3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter and sauté onions, and celery until
transparent, stirring occasionally. Add chicken broth, cream of chicken
soup, salt, and pepper. Stir until well blended and soup is dissolved
completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook
for 5 minutes, remove from heat. Place chicken mixture in buttered casserole
dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread
crumb topping on top of chicken mixture, do not stir in chicken filling and
place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The
crumbs will turn a golden yellow
Hardee's Cinnamon Raisin Biscuits
4 cups self-rising flour
3/4 cup shortening - that's Crisco
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins
Mix flour, baking powder, salt, baking soda and sugar.
Blend in shortening with a fork until mixture is fine.
Add milk and stir until just mixed. Add raisins and mix.
Add cinnamon and mix until swirled through batter.
Do not mix batter any more than you have to.
Scrape batter onto well floured surface.
Flour top and pat down with hands until 1/2 inch thick.
Cut with 2-inch cutter and place on greased baking pan.
Bake at 400 degrees F for 10-15 minutes Until golden brown.
Frost with powdered sugar icing.
Makes about 24 biscuits.
3/4 cup shortening - that's Crisco
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins
Mix flour, baking powder, salt, baking soda and sugar.
Blend in shortening with a fork until mixture is fine.
Add milk and stir until just mixed. Add raisins and mix.
Add cinnamon and mix until swirled through batter.
Do not mix batter any more than you have to.
Scrape batter onto well floured surface.
Flour top and pat down with hands until 1/2 inch thick.
Cut with 2-inch cutter and place on greased baking pan.
Bake at 400 degrees F for 10-15 minutes Until golden brown.
Frost with powdered sugar icing.
Makes about 24 biscuits.
McDonald's Copycat Big Mac Sauce
C1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well. Yield: 2 Cups
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well. Yield: 2 Cups
AppleBee’s® Baby Back Ribs
“A definite AppleBee’s® signature item, it’s no wonder why these delicious and moist ribs are an all time favorite. Now you can duplicate this recipe in your very own home.”
3 racks (about 1 pound each) pork baby back ribs, each cut in half
Kraft brand original barbecue sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1.Put the ribs in a large pot and add enough water to cover them. Bring the water to a boil, reduce heat, cover and simmer for about 1 hour or until ribs are “fork tender.”
2. As ribs boil, mix all sauce ingredients together in a medium sauce pan. Bring to a boil, then reduce heat and simmer uncovered, stirring constantly, for about 30 minutes or until slightly thickened.
3. Preheat over for high broil. Line broiler with foil for easy cleanup.
4. When ribs and sauce are finished cooking, remove from heat. Place ribs, meat side down, on the broiler pan. Brush them with 1/2 the sauce and broil for about 6 to 7 minutes. Turn the ribs over. Brush them with the remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Remove from broiler and serve immediately. Serves 3.
3 racks (about 1 pound each) pork baby back ribs, each cut in half
Kraft brand original barbecue sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1.Put the ribs in a large pot and add enough water to cover them. Bring the water to a boil, reduce heat, cover and simmer for about 1 hour or until ribs are “fork tender.”
2. As ribs boil, mix all sauce ingredients together in a medium sauce pan. Bring to a boil, then reduce heat and simmer uncovered, stirring constantly, for about 30 minutes or until slightly thickened.
3. Preheat over for high broil. Line broiler with foil for easy cleanup.
4. When ribs and sauce are finished cooking, remove from heat. Place ribs, meat side down, on the broiler pan. Brush them with 1/2 the sauce and broil for about 6 to 7 minutes. Turn the ribs over. Brush them with the remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Remove from broiler and serve immediately. Serves 3.
Copycat Old Bay Seasoning
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
LASAGNA LIKE OLIVE GARDEN®
Alfredo Sauce :
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
18 slices mozzarella cheese
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
Vegetables:
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
18 slices mozzarella cheese
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
Vegetables:
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8
Neiman Marcus Delicate Lemon Squares
Ingredient
1 cup Flour
1 Stick butter
¼ cup Confectioners sugar
2 Eggs
¾ cup Sugar
3 tablespoon Lemon juice
2 tablespoon Flour
½ teaspoon Double-acting baking powder
Additional confectioners sugar
Preheat oven to 350 degrees. Blend 1 cup
flour, butter, and 1/4 cup confectioners
sugar until the mixture resembles cornmeal.
Pat the mixture into an 8" square baking pan.
Bake at 350 degrees for 12-15 minutes or
until the mixture is pale golden.
In another bowl, beat eggs until light and
lemon colored. Beat in sugar and lemon juice.
Continue beating 8 additional minutes.
Sift in 2 T flour and baking powder.
Stir until well combined. Pour lemon mixture
over baked layer. Bake in 350 degree oven
for 20 minutes or until golden.
Sift additional confectioner's sugar over
top of dessert. Let cool. Cut into squares.
1 cup Flour
1 Stick butter
¼ cup Confectioners sugar
2 Eggs
¾ cup Sugar
3 tablespoon Lemon juice
2 tablespoon Flour
½ teaspoon Double-acting baking powder
Additional confectioners sugar
Preheat oven to 350 degrees. Blend 1 cup
flour, butter, and 1/4 cup confectioners
sugar until the mixture resembles cornmeal.
Pat the mixture into an 8" square baking pan.
Bake at 350 degrees for 12-15 minutes or
until the mixture is pale golden.
In another bowl, beat eggs until light and
lemon colored. Beat in sugar and lemon juice.
Continue beating 8 additional minutes.
Sift in 2 T flour and baking powder.
Stir until well combined. Pour lemon mixture
over baked layer. Bake in 350 degree oven
for 20 minutes or until golden.
Sift additional confectioner's sugar over
top of dessert. Let cool. Cut into squares.
SWEET POTATO BISCUITS
1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 tablespoons cream or milk
1 tablespoon melted butter
Brown sugar
Pecan halves
Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball. Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit. Bake 10 minutes or until golden brown.
Makes about 9 biscuits.
FRESH APPLE DESSERT
1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product
Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.
Source: cooks...
APPLE DUMPLINGS
2 c Sifted Flour
2 ts Baking Powder
1 ts Salt
6 tb Shortening
1/2 c Cold Milk
6 x Med Apples, pared & cored
1/2 c Sugar
2 ts Cinnamon
Sift flour, baking powder, and salt together.
Cut in shortenig, add milk, and mix to a smooth dough.
Turn onto floured surface and divide into 6 portions.
Roll each portion large enough to cover 1 apple.
Place an apple on each piece of pastry.
Mix sugar and cinnamon together.
Spoon some of this mixture into each core cavity.
Moisten edges of pastry and bring up over the apple; seal edges.
Place on greased baking sheet or in shallow pan.
Bake at 350 deg F.
, or until apples are tender and pastry is lightly browned.
Remove from baking sheet.
Serve warm with milk or cream.
APPLE DUMPLINGS
2 Granny Smith or Golden Delicious apples
2 cans Crescent rolls
1 stick butter
1 cup white sugar
1 tsp. vanilla
10 oz. Mountain Dew or Apple juice
Cinnamon to sprinkle over rolls
Peel apples and cut into 8 slices
Roll each apple slice in a crescent roll, starting at the small end
Melt butter in saucepan, add sugar and vanilla. Do over low heat,
starting
this BEFORE you peel the apples, for it takes a few minutes. Stir
frequently.
The sugar will not completely melt, which is fine.
Place rolled appled in a greased 9 x 13 pan.
Pour sugar-butter mixture over rolls, then pour Mountain Dew or apple
juice
in the dish.
Sprinkle rolls lightly with cinnamon.
Bake @ 350 for 30 minutes, THEN lay a sheet of foil over pan, bake for
another 10 minutes.
Remove foil, and remove pan from oven.
This is such a simple, yet elegant dessert. Can be served with a
scoop of
vanilla ice cream.
Notes: There are just two of us, so I half the recipe..still works in
9x13 pan.
Can be put in dessert dishes, and microwaved to warm up as needed.
Source: southern living
Cracker Barrel Old Country Store Fried Apples
Source SOAR Recipe Archive
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
Cracker Barrel Old Country Store Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg
. Easy Cream Cheese Bars
Posted by: "LuvmySaints3@aol.com"
2 tubes crescent rolls
2 8 oz pkgs cream cheese
1 C. Sugar
1 tsp. vanilla
place one tube of crescent rolls on bottom of 9x13 pan. Spread out and
pinch together perforations. mix cream cheese, sugar and vanilla together and
spread over crescent rolls. Place second tube of crescent rolls on top..just
unroll..do not pinch together.
melt
3 T. butter and brush over top
then mix
3/4 C sugar
1 tsp cinnamon
and pour over top
bake at 350 degrees for 30 min.
Keep covered in fridge.
These are SO GOOD and easy!
2 tubes crescent rolls
2 8 oz pkgs cream cheese
1 C. Sugar
1 tsp. vanilla
place one tube of crescent rolls on bottom of 9x13 pan. Spread out and
pinch together perforations. mix cream cheese, sugar and vanilla together and
spread over crescent rolls. Place second tube of crescent rolls on top..just
unroll..do not pinch together.
melt
3 T. butter and brush over top
then mix
3/4 C sugar
1 tsp cinnamon
and pour over top
bake at 350 degrees for 30 min.
Keep covered in fridge.
These are SO GOOD and easy!
Sock It To Me Cake
1 butter recipe cake mix, 18-1/4 oz box (I use Duncan Hines)
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.
Sunday, January 13, 2008
Hamburger With A Secret
1-1/2 lbs. lean ground beef
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce
Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce
Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4
Cream Cheese Danish
2 cans crescent rolls
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.
RECIPE BY: Sent in by Tona
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.
RECIPE BY: Sent in by Tona
Peach Pie
5 cups sliced fresh peaches
1 unbaked 9-inch pie shell
1/3 c butter, melted
1 c sugar
1/4 t cinnamon
1/3 c flour
1 egg-beaten
Put peaches in pie shell. Mix remaining ingredients and pour over
peaches. Bake 350* 1 hour-10 minutes. Serve warm with vanilla ice
cream or is great plain.
crimsontider1
1 unbaked 9-inch pie shell
1/3 c butter, melted
1 c sugar
1/4 t cinnamon
1/3 c flour
1 egg-beaten
Put peaches in pie shell. Mix remaining ingredients and pour over
peaches. Bake 350* 1 hour-10 minutes. Serve warm with vanilla ice
cream or is great plain.
crimsontider1
Stuffed Squash
8 large yellow squash
1 large green pepper-chop
3 med ripe tomatos-chop
2 med onions-chop
1/2 lb fried bacon-chop
8 oz chedder cheese-shredded
1 t salt
1/4 t black pepper
1 c fine dry bread crumbs
butter
Boil whole, clean squash for 6 minutes-let cool. Cut in halves and
scoop out the seeds. Mix the remaining ingredients except butter and
crumbs well and spoon into squash halves. Top with crumbs and a pat of
butter. Bake at 400 for 25 mins. Serves 8
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