Cherry Crunch

1 can cherry pie filling
1 teaspoon lemon juice
1 pkg. white cake mix.
1/2 cup chopped nuts
1/2 cup melted butter
Preheat oven to 350°. Spread pie filling in bottom of a 8 or 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and butter. Sprinkle over pie filling. Bake for 40-50 minutes until golden brown. Serve with ice cream.

"Recipes for Moms from Moms," Hillside Covenant Church, Walnut Creek, CA.

Peanut Butter Crunch

2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
3/4 cup creamy peanut butter
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

RECIPE FROM: Nana's Recipes

PEANUT BUTTER CRUNCH

Easy Chocolate Peanut Butter Crunch

2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
3/4 cup creamy peanut butter
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

RECIPE FROM: Nana's Kitchen

Kentucky Pecan Pie

1 cup light corn syrup
1 cup dark brown sugar (packed)
1/3 teaspoon salt.
1/3 cup butter or margarine (melted)
1 teaspoon vanilla
3 slightly beaten eggs
1 cup pecans
1 unbaked 9 inch pie shell

Mix first five ingredients, add eggs mix well. Pour mixture into unbaked pie shell. Add pecans on top of pie.

Bake at 350° for 10 minutes. Reduce temperature to 325° bake for 35 minutes more or until knife inserted in the center comes out clean.

Lime Parfait Pie

2 (3 ounce pkg.) of lime Jell-O (or equivalent flavored gelatin)
2 cups boiling water
1 teaspoon shredded lime peel.
1/3 cup lime juice
1 quart vanilla ice cream (softened)
1 (9 to 10 inch) baked pastry shell (cooled)
Dissolve Jell-O in boiling water until all crystals disappear. Stir in peel and lime juice.

Add softened ice cream by spoonfuls stirring until melted. Chill in bowl till mixture mounds slightly when spooned. Pour into cooled pastry shell.

Chill until firm. Top with whipped cream. Nana's Tip: If ice cream is frozen firm, place into a suitable size bowl. Microwave to slightly melt ice cream.

Adapted from a Better Homes and Gardens recipe.

Lemon Pie (Double Layer)

1 prepared 9 inch graham cracker crumb crust
1/3 cup raspberry or apricot jam
4 ounces (1/2 of a 8 oz. package) Cream Cheese (softened)
1 tablespoon sugar
1 tub (8 oz) Cool Whip (thawed) (or equivalent whipped dessert topping)
1 1/2 cups cold milk or half-and-half
2 packages (4-serving size each) Jell-O Lemon Flavored Instant Pudding and Pie Filling
2 teaspoons grated lemon peel
Spread bottom of crust gently with jam. With a wire whisk, mix cream cheese and sugar in a large bowl until smooth. Gently stir in 1/2 (4 ounces) of whipped topping. Spread on top of jam.

Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute or until blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie, covered, in refrigerator. Serves 8.


From the Kitchen of Norma Welton
plus family & friends

Cherry Nut Bread

2 eggs
1 tsp baking powder
½ cup cherry juice
1 tsp vanilla
1 cup sugar
2 cups flour
1 cup chopped maraschino cherries
½ tsp salt
½ cup nuts, chopped

Mix in order of the list / bake in 350º oven for about 40 minutes or so. I like to put the batter in the small loaf pans (1/4 size of normal bread pan) to make individual breads for gifts.

RECIPE FROM: Countrylife.net

Sesame Chicken

1 chicken, cut up
1/2 cup flour
1 1/2 teaspoons garlic salt, divided
1/2 teaspoon onion salt
1/2 teaspoon lemon and pepper seasoning
1/2 teaspoon paprika
4 tablespoons butter, melted
1 tablespoon cooking oil
1/4 teaspoon pepper
1 cup sesame seeds, lightly toasted


1. In a shallow dish, mix together flour, 1/2 teaspoon garlic salt, onion salt, lemon-pepper seasoning and paprika.

2. In another shallow dish, mix together butter, oil and remaining garlic salt and pepper.

3. In a third dish, place the sesame seeds.

4. Roll each piece of chicken first in the flour mixture, then in the butter mixture, then in the sesame seeds. Place the chicken on a greased shallow baking pan.

5. Bake at 350 degrees F, turning once, for about 1 hour or until a fork can be inserted in chicken with ease

Cranberry Orange Cookies

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tbsps milk
2 tsps pure orange extract
1 tsp orange rind, freshly grated
1 1/2 cups cranberries, chopped

Combine dry ingredients. Cream sugar and shorteningtogether until light and fluffy.

Add milk, orange extract and grated orange rind. Gradually add dry ingredients.

Fold in cranberries. Form dough into 2 logs, each about 1 1/2 inches in diameter. Wrap in waxed paper and chill for at least 8 hours.

Preheat oven to 375 degrees Farenheit and lightly grease cookie sheets.
Slice logs into 1/4-inch thick slices and bake for 12-15 minutes.

BEEF STEW

Ingredients

2 pounds meaty beef stew
6 cups water
lipton Onion Soup Mix
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water
Salt to taste

Directions

Place stew beef in pot, slowly bring to a boil. Reduce heat; cover and simmer for 2 hours.

Set beef aside until cool enough to handle. Add the Lipton Onion Soup Mix, potatoes, carrots, onion, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender.

Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

THIS CAN ALSO BE COOKED IN A CROCKPOT.

Creamy Mashed Potatoes

Ingredients:

3 cups water
1 cup milk
1 package (7.6 ounces) roasted garlic instant mashed potatoes
4 ounces cream cheese, cubed
1 cup (4 ounces) shredded Mexican blend cheese

Directions:
In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork.
Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 30 seconds or until softened. Stir into the potatoes. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 6 servings.

Recipe from: Quick Cooking Magazine

MANDARIN ORANGE TEA CAKE

16 ozs pound cake mix 15 ozs mandarin oranges, drained
1/2 c refrigerated orange juice 3/4 c powdered sugar
2 whole eggs 2 tbsps refrigerated orange juice
1/4 c fat-free milk

Preheat oven to 350. Prepare a 9" tube pan with cooking spray; set aside. In a mixing bowl, combine cake mix, half cup orange juice, eggs, and milk. Mix until moistened. Fold in orange slices. Pour batter into prepared pan. Bake for 45 minutes, or until lightly browned on top. Cool for 15 minutes; invert cake onto serving platter. Meanwhile, combine powdered sugar and remaining orange juice. Mix until drizzling consistency. Pour evenly over cooled cake. Allow to set five minutes before serving

TARTAR SAUCE

1 cup fat-free mayonnaise 1 tbsp sweet pickle relish
1 tsp yellow mustard 1 tbsp bottled lemon juice
1 tsp parsley 1/8 tsp salt

In a small bowl, combine mayonnaise, yellow mustard, parsley, pickle relish, lemon juice, and salt. Mix well. Chill several hours before serving

HIGH FIBER CHILI

1 lb ground chicken breast skinless
14 1/2 ozs canned whole tomatoes, undrained and chopped
1 c onions, chopped 1/2 c water
1/2 c bell peppers, chopped 1 tbsp chili powder
1 c All Bran cereal 1/2 tsp salt
8 ozs no-salt-added tomato sauce 1/8 tsp garlic powder
15 1/2 ozs canned dark red kidney beans, drained

In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in cereal, tomato sauce, beans, tomatoes, water, chili powder, salt, and garlic powder. Cover and cook over low heat for one hour

Stir Fry with Beef and Veggies

INGREDIENTS

1/2 cup Enova(TM) Brand Oil
1 1/2 pounds beef top round, sliced 1/2-inch thick, 2-inches long
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 medium onions, sliced
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
3 carrots, peeled and cut on the bias 1/3-inch thick
2 ribs celery, sliced on a bias 1/3-inch thick
1 cup sliced green bell peppers
1 cup sliced red bell peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 (15 ounce) can baby corn, drained and rinsed
2 cups stir-fry sauce

DIRECTIONS

Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large saute pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basmati rice.

Stir Fry with Beef and Veggies

INGREDIENTS

1/2 cup Enova(TM) Brand Oil
1 1/2 pounds beef top round, sliced 1/2-inch thick, 2-inches long
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 medium onions, sliced
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
3 carrots, peeled and cut on the bias 1/3-inch thick
2 ribs celery, sliced on a bias 1/3-inch thick
1 cup sliced green bell peppers
1 cup sliced red bell peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 (15 ounce) can baby corn, drained and rinsed
2 cups stir-fry sauce

DIRECTIONS

Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large saute pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basmati rice.

GINGER BEEF STIR FRY

INGREDIENTS

2 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice wine or sherry
3 tsp. cornstarch
1 tsp. Asian chilli oil or 1/2 tsp. crushed red pepper
1 lb. flank steak cut across the grain into thin strips
5 tsp. vegetable oil
2 cups small broccoli flortes
1/4 cup water
1 red bell pepper , cut into strips
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/2 cup reduced-sodium chicken broth
2 Tbsp. hoisin sauce
1/4 cup dry-roasted peanuts
cooked rice

DIRECTIONS

1. In a medium bowl, combine soy sauce, rice wine, 2 tsp cornstarch and chili oil. Add beef; toss to coat. Cover and refrigerate 20 minutes.
2. Meanwhile heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add broccoli and stir fry 1 minute. Add 1/4 cup water, cover and cook 2 minutes or until broccoli is crisp-tender and water evaporates. Transfer broccoli to a bowl. Heat 1 tsp vegetable oil in skillet. Add bell pepper and stir-fry 1 minute or until just tender; add to broccoli. Heat 1 tsp vegetable oil in skillet. Add half of beef and stir-fry until browned, about 2 minutes. Transfer to bowl. Repeat with 1 tsp. vegetable oil and remaining beef.
3. Combine remaining 1 tsp cornstarch and 1 tbsp water in a cup. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add ginger and garlic, stir-fry 30 seconds. Stir in broth and hoisin sauce; bring to a boil. Stir in cornstarch mixture, cook until it boils and thickens. Stir in beef, vegetables and peanuts, serve with rice

BUTTERY CRANBERRY SAUCE COBBLER

Cobbler

1box butter recipe golden cake mix
2 whole eggs

Topping:

1/3 c water
1 c rolled oats
3 tbsps light margarine
2 tbsps light margarine 16 ozs jellied cranberry sauce

Preheat oven to 375. Prepare a 13" x 9" pan with cooking spray and flour; set aside. To prepare topping, combine half cup cake mix, oats, and two tablespoons margarine in a mixing bowl. Mix until crumbly; set aside. To prepare base, combine remaining cake mix, eggs, water, and remaining margarine. Spread into bottom of prepared pan. In another mixing bowl, mix cranberry sauce until smooth. Spread over base in pan. Sprinkle with reserved topping. Bake for 35 mintues, or until lightly browned on top.



www.anitasrecipes.com

Black-Bean and Corned-Beef Soup

INGREDIENTS

2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeño pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red- or white-wine vinegar
1/4 cup chopped fresh parsley

DIRECTIONS

In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
Make Ahead: If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown

ACCORDIAN POTATOES

INGREDIENTS

8 large red potatoes (8 ounces each)
2 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) chopped fresh thyme leaves

DIRECTIONS

Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs

Dollywood Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Topping
1 cup brown sugar
1/2 cup flour
1 cup coconut
1/3 stick melted butter

Combine first six ingredients and place in baking dish. Combine
topping ingredients and sprinkle over potatoes.
Bake at 350 degrees F for 35 minutes

Corn & Crab Chowder Recipe

Ingredients

- 4 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 3 cup fresh corn kernels
- 1/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 cup whole milk
- 3/4 cup lump crabmeat, about 4 ounces
- 1 cup whipping cream
- 2 poblano chili peppers, roasted and, diced
- 1 canned chipotle chili pepper, diced
- Salt to taste Chopped fresh thyme or cilantro

Directions

1. Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
2. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
3. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
4. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
5. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
6. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
7. Heat to a simmer. Serve hot, garnished with thyme or cilantro.
8. Makes 4 cups

Paula Deen's Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool

RECIPE BY: Paula Deen

Almond Coconut Bars

INGREDIENTS

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds


DIRECTIONS

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.


Printed from tasteofhome.com

Mushroom Oven Rice

INGREDIENTS

1 cup uncooked long grain rice
1/4 cup butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes


DIRECTIONS

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.

Printed from tasteofhome.com