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

Toasted Butter Pecan Cake

INGREDIENTS

1-1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted

DIRECTIONS

In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.
Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.


Printed from Tasteofhome.com

Dreamsickle Cake

Ingredients

Cake
1 (18 1/4 oz) orange cake mix
2 tsp (10 ml) orange extract
Frosting
1 (16 oz) carton whipped topping
1 (16 oz) carton sour cream
1/4 tsp (1 ml) orange extract
2 cups (475 ml) powdered sugar

Preparation

Preheat oven to temp on cake box. Prepare cake mix according to box and add 2 tsp (10 ml) orange extract.
Bake in two 9 inch round cake pans prepared to box directions.
Bake according to box.
Cool thoroughly and slice each layer in half horizontally, making 4 layers.
Icing:
Combine all ingredients and mix well.
Spread between layers and on sides and top of cake.
Comments
Keep this in the refrigerator till served

Cranberry Cake Frosting

Ingredients

Cranberry Frosting:
3 tbsp (45 ml) margarine
2 cups (475 ml) unsifted confectioners' sugar
1/4 cup (60 ml) reserved cranberry sauce
Preparation
Beat all ingredients until smooth.
Spread over cooled cake.

Cranberry Cake

Ingredients

1 16 oz (448 grm). can cranberry sauce
3 cups (700 ml) all-purpose flour
1 cup (225 ml) granulated sugar
2 tsp (10 ml) salt
1 cup (225 ml) chopped pecans
1 cup (225 ml) mayonnaise or salad dressing
1 orange, grated rind only
1/2 cup (125 ml) orange juice
Preparation

Reserve 1/4 cup (60 ml) cranberry sauce for frosting.
Sift together dry ingredients.
Add remaining cranberry sauce, nuts, mayonnaise and orange rind.
Mix well.
Stir in orange juice.
Grease a 9 x 3 1/2 inch tube pan.
Line bottom with wax paper.
Bake at 350 degrees (175 C.) for 1 1/4 hours.

Coconut Milk Cake

Ingredients

1 cake mix, (white, yellow, or chocolate best)
1 12 oz (336 grm). to 16 oz (448 grm). can of coconut milk
Frosting:
4 oz (112 grm). cream cheese
coconut milk (remainder of above can to moisten)
1/2 stick butter
1 lb (.5 kg). confectioner's sugar
fresh or toasted coconut

Preparation

Make cake mix according to directions, but omit the water. Use the coconut milk instead.
Bake as you would for the size of pan you chose.
To frost the cake, mix cream cheese, the remainder of the coconut milk to moisten, butter, and confectioner's sugar Whip or cream into a smooth frosting.
Frost the cooled cake, and sprinkle with fresh or toasted coconut for a garnish.
Comments
Hint: For a very light and delicious cake, use a boxed Angel Food Cake mix with one can of coconut milk and that is it. Bake as you would an angel food cake in a tube pan. Frost with whipped cream and garnish with coconut.

Recipe by:http://online-cookbook.com

Caramel Cake

Ingredients

1-3/4 cups (425 ml) all-purpose flour
1 cup (225 ml) packed brown sugar
1/2 cup (125 ml) butter or margarine, softened
2 eggs
1/2 cup (125 ml) milk
1/2 tsp (2 ml) salt
1-3/4 tsp (9 ml) baking powder
1 tsp (5 ml) vanilla extract
2 cups (475 ml) brown sugar
1 cup (225 ml) cream
3 tbsp (45 ml) butter
1 tsp (5 ml) vanilla extract
chopped pecans

Preparation

Preheat oven to 350 degrees (175 C.).
Grease one 9 inch x 13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
Beat on medium high speed of an electric mixer for 2 to 3 minutes.
Spread batter into the prepared pan.
Bake for 30 minutes or until a cake tester comes out clean.
Remove cake from oven and place on a wire rack for 10 minutes.
Remove cake from pan and place on a serving dish.
Once cake is cooled completely frost with Caramel Icing.
Caramel Icing:
In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
Cover and cook for 3 minutes.
Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
Stir in the remaining butter with a wooden spoon.
Remove the icing from the heat and let cool to 110 degrees (45 C.).
Add the remaining 1 tsp (5 ml) vanilla.
Beat the icing until it is thick and creamy.
If it becomes heavy, thin it out with cream until the right consistency appears.
Spread over the top of the cooled cake and top with chopped pecans

Amish Cherry Sheet Cake

--------------------------------------------------------------------------------
Ingredients

1 cup (225 ml) margarine or butter
2 cups (475 ml) sugar
4 eggs, beaten
1 tsp (5 ml) vanilla
3 cups (700 ml) all purpose flour
1/4 tsp (1 ml) baking powder
2 cans cherry pie filling

Preparation

Cream margarine and sugar together.
Add the rest of the ingredients, except pie filling, and stir well.
Grease and flour a jelly roll pan.
3/4 Spread of the batter on the pan.
Spread the pie filling on top.
Dot the remainder of the batter, by tbsp on top of the filling.
Pull batter on top together.
Bake at 350 degrees (175 C.) for 30 to 40 minutes, or until golden brown.
When cool, cut into about 40 pieces.
Comments

You can substitute blueberry or pineapple pie filling if so desired.

Recipe http://www.amish-recipes.com/desserts/cherry_sheet.htm

Orange Banana Bread

Small Loaf / Medium Loaf / Large Loaf

Orange juice/ 6 tbl. / 1/2 cup / 3/4 cup
Margarine/butter/ 1-1/2 tsp. / 2 tsp. / 1 tbl.
Mashed banana / 1/4 cup / 1/3 cup / 1/2 cup
Sugar / 1-1/2 tsp. / 2 tsp. / 1 tbl.
Grated orange peel/ 1/4 tsp. / 1/3 tsp. / 1/2 tsp.
Dalt/ 1/2 tsp. / 2/3 tsp. / 1 tsp.
Bread flour/ 1-1/2 cups / 2 cups / 3 cups
Yeast/ 1 tsp. / 1-1/2 tsp. / 2-1/2 tsp.

Recipe by: Recipe Kitchen

Simple Key Lime Pie

Submitter unknown

1 ready-made graham cracker crust
1 can sweetened condensed milk
1 (8oz) package of cream cheese, softened at room temperature
1/4 cup of lime juice

Combine half the can of milk with block of cream cheese. Blend
well. Slowly add the quarter cup of lime juice making sure it's
blended in well. Be sure that the consistency does not become
soupy. Add more milk keeping the mix semi-firm (you will not
use the entire can of milk, about 3/4.) Pour mixture into pie crust,
replace cover and chill at least 3 hours before serving. You really
have to experiment with the ingredients as far as consistency goes
to make sure you get a pie that is not too sweet or too tart and not too
soupy.

Chocolate Chess Pie

1-1/2 cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract


Instructions
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Recipe by: Alicia's Cooking

Chocolate Meringue Pie

3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar


Instructions
Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9" pie.
Recipe by:Alicia's Cooking

Chicken And Dumplings For The Crock Pot

2 broiler chickens cut into serving pieces
1 onion chopped
2 ribs celery chopped
2 T. chopped celery leaves
1 clove garlic minced
1/4 c flour
2 c chicken broth
1 t. sugar
1t. salt
1/8 t. pepper
1/2 t. basil leaves
1 bay leaf
1/4 c. parsley
Basil Dumplings( Recipe below)
2 pkgs. frozen green peas

Put chicken pieces in crock. Add onion, celery, celery leaves and gqarlic. Sprinkle with flour and mix well. Add sugar, salt, pepper, basil, bay and parsley.
Cover and cook on low 8-10 hrs. Stir peas into mixture. Cover and cook on high 45 mins. Shortly before cooking time is completed, fix Basil dumplings. Drop dumplings on boiling stew. Cover and cook on High 15 mins. or til dumplings are done.

BASIL DUMPLINGS
Mix 2 c Bisquick and 1 t. basil in a bowl. Add 2/3 c. milk and stir til dough is formed. Proceed as directed in recipe.

Recipe from: Nancy's Kitchen


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Crispy Baked Chicken

Makes 6 servings
Weight Watcher Points - 5 Points

Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground

Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.

Crispy Baked Chicken

Makes 6 servings
Weight Watcher Points - 5 Points

Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground

Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.

Easy Club Salad

Makes 4 Servings
Weight Watcher Points - 5 Points

1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-
size pieces (6 cups)
1 1/2cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Toss lettuce, chicken and tomato in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Source: http://www.bettycrocker.com

Old Fashioned Meat Loaf

Makes 8 servings
Weight Watcher Points - 4 Points

1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper

Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.

Southwestern Tator Tot Casserole

Makes 8 Servings
Weight Watcher Points - 6 Points

1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles

Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.

CHICKEN BREAST WITH HONEY WINE SAUCE

1 cup white wine
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey

Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over

RECIPE BY: Nancy's Kitchen

TUNA-RICE CASSEROLE

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


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

CROCKPOT SCALLOPED POTATOES

INGREDIENTS:

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

PREPARATION:

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

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

Georgia Peach Bread

INGREDIENTS:

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

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

CARAMEL CHEESECAKE

From Kraft Foods, Inc.

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

Filling:

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

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

CRANBERRY BARS

From Gold Medal Betty Crocker Special Edition COOKIES & BARS

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

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

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

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

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

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

BANANA PUDDING BUNDT CAKE


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

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

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

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

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

Makes 1 bundt cake.

rECIPE BY: Cooking with Haggermaker

WILD RICE TURKEY CASSEROLE

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

IngredienWILD RICE TURKEY CASSEROLEts:

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

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

MEAT LOAF

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

CHOCOLATE - PEANUT BROWNIE CUP

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


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

COMMON SERVING SIZES

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

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

STUFFED ZUCCHINI

STUFFED ZUCCHINI

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

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

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

REUBEN CASSEROLE

Easy casserole version of a favorite sandwich.

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

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

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

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

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

THREE CHEESE PASTA CASSEROLE

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

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

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

RECIPE BY: Recipe Achieve

COCONUT APRICOT BARS

2 eggs 1/4 cup brown sugar (packed)
1/4 cup butter or margarine, softened
1/4 cup water
1 package Betty Crocker lemon cake mix
1 cup flaked coconut
1 cup chopped dried apricots
Cream Cheese Frosting:
3 ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash salt
2 1/2 cups confectioners' sugar
Red and yellow food color


Preparation Instructions:

Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, butter, water and half the cake mix (dry) until smooth. Stir in remaining cake mix, the coconut and apricots. Spread in pan. Bake 20 to 25 minutes. Cool; spread with frosting. Cut into bars, 3 x 1 1/2 inches. 30 bars.

Cream Cheese Frosting: Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint orange with few drops each color.

Note: One can of Betty Crocker orange ready-to-spread frosting will cover the coconut bars.

Chocolate Macaroon Crescent Bars

36 bars

1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired

Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI

Vienna Cheese Bread

1 lg. loaf French bread
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds

Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama

Sausage Cheese Bread

1 loaf of frozen bread, thawed
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese

Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.

Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama

Dream Pie

1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix

Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.

Lemon Swirl Frosting

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

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:
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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:
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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.

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

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.

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

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.

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

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

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.

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.

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...