Banana Marshmallow Cake

2 1/2 cups sugar
1 cup shortening
4 egg whites
3 cups flour
1 1/2 tsp. baking powder
2 cups mashed bananas
6 Tbs. buttermilk or sour milk
1 tsp. vanilla
3/4 cup nuts (optional)
3/4 cup raisins (optional)
16 marshmallows

Cream sugar & shortening together in a large bowl. Add rest of ingredients except marshmallows, and mix thoroughly.

Place marshmallows in a greased and floured 9x13 inch pan in rows 2 inches apart. Pour batter over the marshmallows. Smack pan smartly on counter until tops of marshmallows show through batter.

Bake at 350 degrees for one hour.
Recipe from: Chyrels recipes from friends

Warm Winter Lemon Cake

1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Jazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.

Jazz It Up
Serve topped with fresh raspberries.

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Easy Baked Manicotti

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. Or until heated through.

Blue Ribbon Pecan Pie

1 cup light corn syrup
1/4 cup brown sugar
2 eggs, slightly beaten
2 tablespoon melted butter
2 tablespoon flour
1 tablespoon molasses
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups coarsely chopped pecans

In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350-degree oven for 45 minutes, or until set. Cool and serve with a dollop of whipped cream or vanilla ice cream.

Chicken Casserole

1 pkg (12 oz) herbed stuffing mix
4 Tbsp margarine, melted
2 1/2 cups chicken broth
4 cups diced cooked chicken
1/2 cup chopped onion
1/4 cup mayonnaise
3/4 tsp salt
2 eggs
1 1/2 cups milk
1 can (10 oz) condensed cream of mushroom soup
1/2 cup grated parmesan cheese

In medium bowl, combine stuffing mix, melted margarine and chicken broth; toss until thoroughly mixed. Place one half of the mixture in bottom of lightly greased 9x12-inch baking dish. In medium bowl, mix chicken, onion, mayonnaise and salt;sprinkle over stuffing mixture.

Beat eggs and milk together and pour evenly over chicken. Refrigerate several hours.

One hour before serving time, spread mushroom soup evenly over top of mixture. Bake at 325*F 40 minutes. Remove from oven and sprinkle with cheese. Return to oven and continue baking until cheese is melted.

Chunky Blonde Brownies

1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla chips
1 cup semisweet chocolate chunks
1 jar (3 1/2 oz) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

In a mixing bowl, cream butter and sugars. Add the eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13 x 9 x 2-inch baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake at 350*F for 25-30 minutes or until golden brown. Cool on wire rack.
Yield: 2 dozen

www.kraftfoods.com

Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

Lemon Filling:

1 1/2 cups sugar
6 TBSP cornstarch
1/2 tsp salt
1 1/4 cups water
2 TBSP butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring, optional
2/3 cup lemon juice

Cream cheese filling:

2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cups whipped topping
1 TBSP lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Yield: 6-8 servings

1falcoursweyr@angelfire.com

Apple Cream Pie

4 cups thinly sliced peeled tart apples
2 TBSP sugar
2 TBSP lemon juice
1/4 cup butter or margarine
1 pkg (8 oz) cream cheese, softened
1 1/2 cups cold milk, divided
1 pkg (3.4 oz) instant vanilla pudding mix
1 tsp grated lemon peel
1 pastry shell (9 inches), baked
1/4 cup apricot preserves or strawberry jelly, melted

In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
Yield: 6-8 servings.

Recipe and Image from Brenda's Recipe Page

Pineapple Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups zucchini, shredded
1 8 1/4 oz. can crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup currants or raisins
1 cup chopped nuts

Preheat oven to 350*F.
Beat eggs, oil, sugar and vanilla until thick.
Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, raisins and nuts.
Blend well.
Pour into two greased 9x5-inch loaf pans.
Bake 1 hour or until toothpick inserted in center comes out clean.

YIELD: 2 loaves

Corned Beef & Cabbage

3 to 4 lb. corned beef brisket with spice packet
(If corned beef did not come with a spice packet, use 1/2 tsp. dill weed plus salt & pepper to taste.)
4 medium potatoes - cut into chunks
3 large carrots, sliced or 1 cup baby carrots
l large white sweet onion - cut in half crosswise, then into thick slices
1 head cabbage - cut into wedges
2 cups water
1/4 cup honey
2 T. brown sugar
2 T. Dijon-style mustard

Preparation -
Place the corned beef in a dutch oven or a stock pot; cover with water. Add the spices. Cover, bring to a boil, then reduce heat. Simmer for about 2 to 3 hours or until tender. Add the potatoes, carrots and onion. Cook for about 30 to 40 minutes longer or until the vegetables are barely tender. Meanwhile - combine the honey, mustard and brown sugar. Add to the corned beef along with the cabbage wedges, and cook 20 minutes longer. Remove the corned beef. Slice it across the grain. Place on a large serving platter with the cabbage and other vegetables.
Crockpot Directions -
Place the corned beef in a crockpot; Add the spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on low for about 5 hours. Add the cabbage and 1 cup water; push down into the liquid as much as possible. Cook on low for an additional 2-1/2 to 3 hours.

CARROT CAKE WITH LEMON CHEESE

1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.

FROSTING:

1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.

CRANBERRY FREEZE

1 can whole cranberry sauce
1 can crushed pineapple, drained
1 can Eagle Brand milk
1/4 c. lemon juice
Nuts
1 (8 oz.) Cool Whip

Freeze.

APRICOT CHEESECAKE

1 can (30 oz.) apricot halves, drained, reserve syrup
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 tbsp. lemon juice
1 (4 1/2 oz.) whipped topping

Combine 1/2 cup syrup and gelatin. Stir over low heat until dissolved. Blend apricots in blender. Combine apricots and gelatin mixture. Beat cheese, milk and lemon juice. Stir in apricot mixture. Fold in whipped topping. Pour into graham cracker crust

Homemade Apple Sauce

8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped
3 cups water
2 Tbsp sugar
1/2 Tbsp ground cinnamon

Place chopped apples in a deep pot. Add water, sugar, and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise it will blow the cover off. Not that it has happened to me.

Let the sauce cool before serving.

Posted on Serious Eats.
Posted by Susan from Food Blogg

Sausage Gravy

INGREDIENTS:

1 pound sausage
1/4 cup all-purpose flour 2 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS:
1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Baked Beans

Ingredients

- 1 lg can pork n beans
- 1 medium onion, chopped
- 1/3 cup brown sugar
- 1/2 teaspoon paprika
salt & pepper to taste
- 1/4 cup catsup
- 1-1/2 teaspoon vinegar
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 lb bacon, cut in small cubes


Preparation

To beans add (cooked chopped onions and bacon )

Put all the other ingredients in a bowl. Mix them, then add about one quart boiling water. Mix well, then pour this mixture over the beans. Add enough boiling water to cover the beans by 1/2".

Cover the dish with a lid or foil, sealing the edges well. Bake at 250° F for about 7 hours. (You may bake at 300° F for 6 hours.)

While the beans are baking, check them every 2 hours to make sure the liquid is not below 1/2" from the top of the beans. If lower, add more boiling water to bring the liquid level to 1/2". Do not add more liquid for the final 2 hours of cooking.

Serve with franks and freshly baked bread.

Cracker Barrel Sweet Potato Casserole

Ingredients

5-1/2 lbs (2.5 kg). sweet potatoes, boiled tender, skinned
8 oz (224 grm). margarine
1/4 cup (60 ml) orange juice concentrate
8 oz (224 grm). brown sugar
1 tbsp (15 ml) grated orange rind

Topping:

2 oz (56 grm). margarine
7 oz (196 grm). brown sugar
2 oz (56 grm). milk
4 oz (112 grm). pecan pieces

Preparation

Put potatoes in mixer and add 8 oz (224 grm). margarine, orange juice concentrate, brown sugar, and orange rind.
Blend well.
Put into large greased casserole dish.
Into a saucepan put topping ingredients.
Bring to boil stirring constantly till thickened.
Pour over sweet potatoes in casserole.
Bake at 400 degrees (200 C.) for 20 to 30 minutes.

RUMAKI

Ingredients

2 cans water chestnuts drained whole or sliced
1 lb (.5 kg) bacon
1 c brown sugar
toothpicks
Marinade:
1/4 c oil
1/4 c soy sauce
2 T catsup
1 T vinegar
1/4 t vinegar
2 cloves crushed garlic

Preparation

Pre heat oven to 400 degrees (200 C.) F.
Cut whole water Chestnuts in half.
Put chestnuts in marinade for about 30 minutes.
Cut the bacon strips in half & then take 1 half or 2 sliced chestnuts & roll bacon around, secure with toothpick & roll in brown sugar.
Bake* for about 20 min turning occassonaly.
*bake on foil wrapped deep cookie sheet.
For best results place on cooling rack while baking these are pretty fatty & delicious

Mamie Eisenhower's Chocolate Cake

Ingredients

2/3 cup (150 ml) cocoa
1/2 cup (125 ml) boiling water
2-1/2 cups (600 ml) sifted cake flour
1-1/4 tsp (6 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (475 ml) sugar
3 egg yolks
1 cup (225 ml) sour milk (See Note)
3 egg whites, beaten to stiff, not dry,peaks

Seven-Minute Frosting:

1-1/2 cups (350 ml) sugar
1/3 cup (80 ml) water
2 egg whites
1 tbsp (15 ml) light corn syrup
1/8 tsp (1 ml) salt
1 tsp (5 ml) vanilla extract
3 oz (84 grm). unsweetened chocolate (optional)

Preparation

Mix cocoa and water together; set aside to cool.
Sift flour, baking powder, baking soda and salt together; set aside.
Cream butter with vanilla; gradually add sugar creaming thoroughly. Add egg yolks, one at a time, beating throughly after each addition. Add cocoa mixture and beat until well blended.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour milk in halves to cream mixture.
Fold in beaten egg whites.
Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 375 degrees (200 C.) 25 to 30 minutes, or until cake tests done.
Cool in pan on a wire rack about 10 minutes.
Then run spatula gently around sides of pan.
Cover cake with wire rack and invert.
Lift off pan and immediately turn cake right side up on wire rack.
Cool completely.
Fill and frost with frosting below.

Seven-Minute Frosting:

Combine all ingredients except vanilla in the top of a double boiler; beat with hand rotary or electic beater until blended.
Place over boiling water; beat constantly until mixture will hold peaks.
Remove from water; add vanilla.
Beat until cool and thick enough to spread.

For Seven- Minute Chocolate Frosting: Melt 3 ounces (3 squares) unsweetened chocolate and set aside to cool. Follow recipe above; blend in chocolate when mixture holds peaks.

Comments
Note: Add 2 T. vinegar or lemon juice to 1 pint milk. Allow to stand at room temperture 30 minutes, then return to refrigerator.

Source:
American Family Cookbook (Culinary Arts Institute)

Apricot Delight

Ingredients:

2 cans (5-1/2 ounces each) apricot nectar, divided
1 package (.3 ounces) sugar-free orange gelatin
1 package (1 ounce) sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (5 ounces) angel food cake, cubed
1 can (15 ounces) reduced-sugar apricot halves, drained and sliced

Directions:

In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool.
In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin; fold in whipped topping and cake.
Pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices. Yield: 8 servings

RECIPE FROM: Light & Tasty mAGAZINE

Apple Coffee Cake

Ingredients:

1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 medium apple, peeled and thinly sliced

In a large mixing bowl, cream the butter and 1 cup sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder, baking soda and salt; add to the
creamed mixture alternately with sour cream, beating well after each
addition. In a small bowl, combine the nuts, cinnamon and remaining sugar,.
Spread half of the batter into a well-greased 10-inch tube pan with
removable bottom. Top with apple slices; sprinkle with half of the nut
mixture. Top with remaining batter and nut mixture. Bake at 375° for 40 to
50 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 30 minutes. Carefully run a knife around edge of pan to
loosen. Lift cake with removable bottom from pan. Cool completely. Before
serving, carefully remove cake from pan bottom.


Recipe from Taste of Home's Magazine
Submitted by Oriana Churchill,
Londonderry, New Hampshire.

Oven Barbecued Chicken

3/4 cup catsup
1/4 cup vinegar
2 tablespoons instant onions
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 cup water
4 chicken breasts
Combine above ingredients. Simmer 10 minutes. In a 9x13 inch Pyrex dish, arrange chicken skin side up. Pour sauce over chicken. Bake at 350° for 60 minutes. Baste midway. Nana's Tip: Skinless, boneless chicken breasts will work for this recipe. If you use skinless chicken, add 1 tablespoon of cooking oil. Use less vinegar to suit your tastes.

As an alternative, substitute 1/4 cup of white wine for the 1/4 cup of vinegar

Recipe from: Nana's Kitchen

Oven Fried Fish

Weight Watcher Points – 2 points*
Makes 6 servings

1/2 cup crushed corn flakes
1/2 teaspoon celery salt
1/8 teaspoon onion powder
1/8 teaspoon paprika
Dash of pepper
1 pound catfish or other fish fillets
1 tablespoon plus 1 teaspoon skim milk
Vegetable cooking spray

Combine corn flakes, celery salt, onion powder, paprika and pepper in a shallow dish. Dip fillets in milk' dredge with cereal mixture. Place fillets in a baking dish coated with cooking spray. Bake at 350 degrees or until fish is lightly browned and flakes easily when tested with a fork.

Chocolate Fudge

4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt
In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Nana's Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!

RECIPE FROM: Nana's Kitchen

Rocky Road Candy

2 tablespoons butter
2 packages (6 oz.) chocolate chips
1 can Eagle Brand milk (or equivalent condensed milk)
2 cups chopped nuts
1 package (10 oz.) miniature marshmallows
In a very large bowl or eight quart pan, mix nuts and marshmallows, set aside. In a separate pan melt chocolate chips, butter and milk over low heat. Pour over nuts and marshmallow mixture. Mix thoroughly.

Line a 9x13 pan with waxed paper. Place Rocky Road mixture into pan and press evenly. Allow to cool, cut into bite size pieces.

From the kitchen of Margaret (Perry) Rupnow
NAN'S KITCHEN

Tuna Melt

1 (6 ounce) can white albacore tuna packed in water (drained)
4 tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
2 teaspoons sweet pickle relish
2 tablespoons chopped dried onions or 1 tablespoon fresh chopped onions
1 medium stalk celery and 1/4 bell pepper finely chopped together, to make 1/2 cup
2 English muffins cut and lightly toasted
4 slices of any kind of cheese or 1 cup grated sharp cheddar cheese
Pre-heat oven to 400°. Mix tuna with all ingredients. Spread tuna mixture evenly on to lightly toasted muffins.

Place tuna-topped muffins in an 11x7 inch baking dish. Heat in oven for 10 -15 minutes. Remove from oven, top with your choice of cheese.

Increase oven temperature to broil. When broiling heat is achieved, place muffins under broiler on middle rack for about 1 and

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