POTATO CASSEROLE

1 10 oz pkg. simple potatoes
1 can cream of chicken soup
8 oz sour cream
1 pkg Lipton Golden Onion Mix
8 oz sharp cheddar cheese

Mix potatoes,dry soup mix, add sour cream, chicken soup and cheese,
spread in greased 9x13 casserole dish and bake 40 mins at 350®

Ambrosia Cake

Ambrosia Cake

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.


Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut

Corned Beef Hash

Corned Beef Hash


Ingredients

* 2-3 Tbsp unsalted butter
* 1 medium onion, finely chopped (about 1 cup)
* 2-3 cups finely chopped, cooked corned beef
* 2-3 cups chopped cooked potatoes, preferably Yukon gold
* Salt and pepper
* Chopped fresh parsley


1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes


2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE
www.RecipeGirl.com

5 lbs corned beef brisket
water, to cover
2 small unpeeled oranges, sliced
2 small onions, sliced
2 large cloves garlic, chopped
1 Tbs fresh dill weed
3 bay leaves, halved
1 ½ cups sliced celery
4 cinnamon sticks, halved
2 cups water

SAUCE:
2 Tbs unsalted butter
1 Tbs flour
1 tsp salt
1/8 tsp white pepper
1-2 Tbs prepared mustard
1 large egg yolk
2/3 cup milk
1 Tbs fresh lemon juice

1. Soak corned beef brisket in water to cover for one hour; drain.

2. Place beef in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop on its own accord. Release cover and remove corned beef.

3. While corned beef is cooking, prepare mustard sauce: Melt butter in top of double-boiler. Add flour, salt, pepper, and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring occasionally, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.

4. Slice corned beef and serve with mustard sauce and cabbage.

Servings: 8

Peanut Butter Pie

Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided

For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping

2 tablespoons Jif Peanut Butter

Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat

In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.

Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.

Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.

Recipe reprinted by permission of Smucker's®.

Apple Pie

5-6 apples
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust

Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven

CORNED BEEF CASSEROLE

CORNED BEEF CASSEROLE

1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 8 oz. package of shredded sharp cheddar cheese


Step 1
Skin potatoes and cut into chunks. Place in bottom of casserole dish.

Step 2
Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.

Step 3
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.

Step 4
Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage.
Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.

Step 5
Cover dish. Place in preheated 375 degree oven.
Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).

Step 6
Remove dish from oven, remove the cover and sprinkle cheese on top.
Return the dish to the oven, uncovered, just until the cheese is browned.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole

1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup chopped onion
1 tsp dry mustard
1 cup diced cooked corned beef
4 cups coarsely shredded cabbage

Mix all ingredients in a 1 1/2 quart casserole. Cover and bake at 375 degrees for 45 minutes. 3 to 4 servings.

Banana-Coconut Cream Dessert

Banana-Coconut Cream Dessert

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut


1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Key Lime Pie

Key Lime Pie
Source: Nestle® Carnation®

1 prepared 9-inch (9 ounces) graham cracker crust

1 1/4 cups (14-ounce can) Nestle Carnation Sweetened Condensed Milk

1/2 cup (about 3 medium limes) fresh lime juice

1 teaspoon grated lime peel

2 cups frozen nondairy whipped topping, thawed

RECIPE METHOD

Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.

Meatloaf

1 lb. hamburger, I use the 90% to 98% fat free
½ lb. pork sausage
2 cups dry seasoned bread crumbs
1½ cups milk
1 egg, well beaten
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon black pepper
2 teaspoon salt, or to taste
¼ cup onion, minced

Mix the meats together. Add to that mixture the milk and bread crumbs. Then add the beaten egg, then the dry mustard, sage, pepper, salt and minced onion. Mix well. Place in loaf pan. Bake 1 hour and 15 minutes at 350º. Then put catsup on top of the meatloaf and return to the oven for 15 more minutes. If you wish not to use the catsup then cook the meatloaf for 1½ hours.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.
Source: http://www.nancys-kitchen.com

BEST MEAT LOAF

BEST MEAT LOAF

3⁄4 cup ketchup
2 large eggs
1⁄2 cup milk
2 Tbsp Worcestershire sauce
1 tsp salt
1⁄4 tsp pepper
2 lb meat loaf mixture (beef, pork and veal)
1⁄2 cup chopped scallion
1/4 cup chopped celery
1/4 cup chopped carrotts
1⁄2 cup bell pepper
1 cup crushed saltine crackers (24 crackers)
1 Tbsp minced garlic
1 Tbsp packed brown sugar
PREPARATION
1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.

2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.

3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.

4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.

5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.

Leftovers are great served cold with mustard or horseradish sauce

CHOCOLATE DIP STRAWBERRIES

Sweets For Your Sweetheart On Valentines Day
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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.

BETTY CROCKER

Prayer Request: Dylan Moore with Fanconies Anemia

Last night Dylan was place on the ventilator. The tumor attached to his heart was pushing against his esophogus causing him not to be able to breathe. Today, one of his lungs collapsed, from complications of the pressure of the tumor. Please pray for Dylan this weekend and pass this along to all in your address book. If you are not familiar with this situation with Dylan, you can visit the following website to read about him in this journey and sign his guestbook http://www.caringbridge.org/visit/dylanmoore.

Please join in our urgent prayer chain and contact as many people as you can to ask them to pray for Dylan and his family. Prayer does work, we've seen miracles take place in this little cowboy's life and we just pray that God will continue to place his healing hand on Dylan and bring him thru this most recent setback. Thank you for your participation in getting this message out ASAP

Dylan Moore

I need special prayer from everyone out there.

My husband's nephew, 7 year old Dylan Moore, from Gaston , North Carolina , been diagnosed
with Fanconia Anemia and is very sick
in the hospital at Minneapolis Minn., where he has had a bone marrow transplant.
Around Christmas time his kidneys failed and he had to go an dialysis and be put on a ventilator.
Well he sort of improved after people and churches prayed for him in mass numbers.

Now he has a fever of 105 degrees, has developed tumors behind his heart and the lymph nodes.
His oxygen level has decreased and he has infection in his lungs.
The doctors have done a biopsy on the tumors in the lymph nodes, no report yet, and they are talking about
going into the ones behind his heart, which I understand will be very serious surgery.

Dylan has been thru so much, I don't know how much more his little body can take.
I am asking all of you to
pray for him, take it to your friends, family and Churches, ask God to heal
him so he can come home as a healthy little boy.

There is a site: http://www.caringbridge.org/visit/dylanmoore
that tells about Dylan. Please log into it and read
it and tell your friends to please pray for him.

This is from his Granny Frances and Papa Whit.
We are the closest thing to grandparents that he has.

You can send Dylan at card at

Minneapolis Childrens Hospitl
500 Harvard St
Pediatric BMT Room 5-516
Mpls, MN 55455

or

Dyan Moore
920 Delaware St S. E
Apt. #2024
Minneapolis, MN 55414

His parents have an apartment there and he will get the mail quicker than sending it to the hospital.

White Bean Spread

White Bean Spread
Adapted from Appetizer Recipes

1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt

In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.

Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.

Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.

Serve with bagel chips and rustic bread slices.

Permalink: noblepig.com

Cinnamon Fudge

3 cups granulated sugar
¾ cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 tsp vanilla extract

1 Line a 9x13-inch pan with foil; coat with cooking spray.

2 In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.

3 Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat until blended.

4 Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

Yield: About 32 pieces
http://desertculinary.blogspot.com

CHOCOLATE FUDGE

White Chocolate Fudge
Posted by: Kim

Holidays are just around the corner and these little treats will satisfy anyone with a sweet tooth. They make great gifts too.

2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white chocolate, chopped
1 cup tiny marshmallows
1 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds, toasted
1. Line an 8x8x2 inch baking pan with foil. Extend foil over edges of pan. Butter the foil and set aside.

2. Butter sides of a heavy 3 -quart saucepan. Combine the sugar, evaporated milk, and butter in the saucepan. Cook and stir until mixture boils. Clip a candy thermometer to the side of the pan and cook until thermometer registers 234 F ( ~ 15 min). Stir frequently. Remove from heat.

3. Add chopped white chocolate, marshmellows, and vanilla; beat until melted. Quickly stir in coconut and chopped almonds. Pout into prepared pan. Score into squares while warm.

4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store tightly covered.

Pumpkin Bars

4 eggs
1 2/3C sugars
1 c oil
1 16 oz can pumpkin

Mix together well, set aside.


2 c flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t all spice
1 t nutmeg
1 t ginger
1 t salt
whisk together. Then pour into the pumpkin mixture.

Pour into jellyroll pan. Bake at 350° for 25-30 min. Cool on wire rack.
Icing:
1 stick butter
8 oz. Cream cheese
1 t vanilla extract
2 c confectioners sugar
Mix all together. Spread on cooled pumpkin bars.
This recipe was on the Amish Recipe Site posted d5enzo

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.
ISTMAS CRANBERRY SALAD

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie
Taste of Home -

Ingredients:
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 tablespoon butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream and chocolate sprinkles
Directions:
In a large saucepan, combine the sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour into pastry shell. Refrigerate for 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles. Yield: 6-8 servings.

Deep-Dish Pumpkin Pie

Deep-Dish Pumpkin Pie

Ingredients
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or margarine, cut into small pieces
1 cup chopped nuts
1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
Instructions
Preheat oven to 350°F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of greased 12x7-inch baking dish.
In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.

Brussels Sprouts with Apples

Brussels Sprouts with Apples
Southern Living

2 1/4 pounds fresh brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt, divided
1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg


Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Yield: 6 to 8 servings