TUNA - CHEESE SPREAD

4 ounces tuna -- drained
1/2 cup finely shredded cheddar cheese
1/4 cup mayonnaise
2 tablespoons finely chopped sweet pickle

Combine all ingredients; mix well. Chill

S'mores Pizza

SERVES 6 -8
1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
2 cups chocolate chips
2 cups graham crackers, broken in 1 inch pieces
2 cups miniature marshmallows
chocolate syrup, for garnish (optional)

Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
Bake at 350 degrees for 8-10 minutes until it begins to brown .
Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
Allow to cool slightly before serving.
Garnish with chocolate syrup, if desired.
Recipezaar

Fruit Cocktail Bars

1 1/2 cups sugar
2 eggs
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
Glaze:
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla

In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.

Makes 2 to 2 1/2 dozen.

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.
Posted by: "Tona" haggermaker4@yahoo.com

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.

GROUND BEEF AND POTATO CASSEROLE

1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix soup, water, salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1 hour at 350 degrees.
Remove lid and top with grated cheese.

Bake for 15 minutes longer.

Serves 6.

Source: cooks.

Cherry Pie Cups

Cherry Pie Cups

Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling

1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Cranberry Relish

Ingredients
2 cups washed raw cranberries
2 skinned and cored apples
1 large, whole (peel ON) seedless orange, cut into sections
2 cups granulated sugar
Method
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).


2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.

3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Makes about 3 cups.

ARTICHOKE DIP (Click to Enlarge)

HOT ARTICHOKE DIP

Delicious, quick and easy hot dip. Even the children will love it. Serve 6

14 oz can Artichoke hearts, drained and chopped
1/2 cup
Parmesan cheese, grated
1/2 cup
Asiago cheese, shredded or grated
4 drops Tabasco sauce
2 clove Garlic, minced
1/2 cup Mayonnaise
1/2 cup Sour cream
Paprika and fresh chopped parsley (optional)

Preheat over to 350°F
Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.

Apple Cake

3 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups diced peeled apples
1/4 cup chopped nuts
Whipped cream or ice cream

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to
creamed mixture (batter will be very thick). Stir in the apples, nuts. Spread
into a greased 8-in. square baking pan. Bake at 350° for 35-45 minutes or
until a toothpick inserted near the center comes out with just a few crumbs.
Serve warm or cold with whipped cream or ice cream.

Yield: 9 servings.

Chicken Casserole

Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Almond Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Strawberry Pie

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until
smooth. Cook and stir over medium heat until thickened. Stir in small amount of
milk mixture into yolks, then return all to saucepan. Cook, stirring for 2
minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread
half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream
around edge of pie.

Marinated Chicken

4 boneless skinless chicken breast halves
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon pepper

Combine the ingredients; spread on both sides of chicken. Place chicken
on plate. Marinate at room temperature for 10-15 minutes or for several hours in
the refrigerator. Grill, uncovered, over medium heat, turning once, for 10-15
minutes or until juices run clear.

Yield: 4 servings.

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor or blender, combine strawberries and sugar; cover and process
until smooth. Strain and discard seeds. Return strawberry mixture to the food
processor. Add pudding mix; cover and process until smooth. Transfer to a large
bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until
serving.

Yield: 8 servings.

For the Cake:
1/2 cup milk
2 teaspoons plus 2 tablespoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract

For the filling:

2 cups sugar
1 cup water
1 1/4 cups kirsch
2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
2 tablespoons cornstarch

For the Frosting and Garnish:

1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup boiling water
1 1/2 cups heavy cream
2 teaspoons sugar
3 ounces semisweet chocolate, shaved


Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, cocoa, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease 2 8" round pans with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
For the filling: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.

Assemble the cake: Using a serrated knife, carefully cut each cake horizontally in half to make 4 layers. Brush the tops of all the layers with equal amounts of the sugar syrup. (You will not need all of the syrup.) Let the liquid soak into the layers for about 30 minutes. Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of the filling. Top with the fourth layer.

To Finish: Sift together the confectioners' sugar and cocoa powder into a medium size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool. Combine the cream, the remaining 1/2 teaspoon vanilla, and the sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form. Ice the sides and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice and serve the cake
BY: EMERIL

Fabulous Fruit Bars (Cookie Mix

Fabulous Fruit Bars (Cookie Mix)

2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3. Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature

Strawberry and Peach Cream Trifle

2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced


1. Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.




--------------------------------------------------------------------------------

Strawberry Trifle

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted


1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended.
3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
4. Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

Key Lime Coconut Angel Cake

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired


1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Lemon Chiffon Dessert

Lemon Chiffon Dessert

1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream


1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Ginger-Peach Dessert

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts (8 cups) peach frozen yogurt, softened
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup finely chopped pecans
2 medium peaches, cut into thin slices


1. Heat oven to 350ºF. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
2. Spread frozen yogurt over cooled crust. Freeze 30 minutes.
3. Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

White Chocolate-Dipped Strawberries

Makes:18 strawberries


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.

Makes:18 strawberries

Butterscotch Pecan Cookies

1/2 cup margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1 cup butterscotch chips
4 cups quick oatmeal (have used the other & it turns out just fine)
1 cup chopped pecans

Put marge, milk, sugar in a pot.
Heat& stir until boiling.
Boil 1 minute Stirring constantly.
Remove from heat.
Add chips,pecans, stir well. Now add
the oatmeal & stir again.
Cool silghtly till it can be handled.
Drop onto greased cookie sheets.
Chill until firm.
Can be frozen for future use.

© 2007 Recipezaar. All Rights Reserved

GRILLED PORK & ASPARAGUS WITH LEMON DRESSING

1 large lemon
1 tbs sugar
1/2 tsp Dijon mustard
1/8 tsp + 1/2 tsp salt
1/8 tsp + 1/4 tsp pepper
2 tbs + 3 tsp olive oil
1 tbs minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed

Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.

Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.

Whisk 1 tbs water, sugar, mustard, 1/8 tsp salt and 1/8 tsp pepper into the lemon. Whisk in 2 tbs oil. Stir in chives, set aside. Heat grill. Brush pork with 2 tsp oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill pork 4 min. on each side or until done.

Brush asparagus with remaining oil. Place on grill and grill 6 min. turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges. MAKES 4 SERVINGS.*

Italian Cream Cake # 1

INGREDIENTS FOR CAKE:

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

INGREDIENTS FOR ICING:

One 8-ounce package cream cheese
1/2 cup margarine
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

TO PREPARE CAKE:

Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.

ITALIAN CREAM CAKE # 2

Italian Cream Cake

INGREDIENTS:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar
6 egg yolks
1 teaspoon vanilla
1 cup buttermilk
1-1/2 cup flaked coconut, lightly toasted
6 eggs whites
---
Frosting:
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup butter, softened
1teaspoon vanilla
1 cups chopped pecans, lightly toasted
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour,
baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla.
Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg
whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese,
butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost
with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting.
Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of
remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake.

Refrigerate any leftover cake.

Favorite Toasted Oatmeal Cookies (T&T)

Favorite Toasted Oatmeal Cookies (T&T)

Source: Adapted from A Collection of the Very Finest Recipes Ever
Assembled into One Cookbook, 1979. (Yes, that really IS the title)!!

3/4 cup butter or margarine (I use butter)
2 1/2 cups old-fashioned raw oats
1/2 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar
1 egg
1 teaspoon vanilla (I use 2 teaspoons)

Optional :
1/2 cup coconut
1/2 cup chopped walnuts
1/2 cup raisins

Heat oven to 375 degrees. In medium skillet, over medium heat, heat
butter until melted. Add oats; stir constantly until golden, about 5
minutes. Remove from heat and cool slightly.

Meanwhile, sift flour with cinnamon (if using), salt and soda; set
aside. In large bowl, combine sugar, egg and vanilla extract. Beat
until light with wooden spoon or mixer at medium speed.

Stir in oats and flour mixtures and mix well.

Drop by teaspoon onto ungreased cookie sheet. (I use a 2 tablespoon
capacity "ice cream" scoop, then flatten dough slightly before
baking).

Bake 10 to 12 minutes; cool and enjoy. A truly delicious oatmeal
cookie!!

Filled Oatmeal Cookies

Cookies:
1 cup shortening
2 cups brown sugar
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon vanilla extract

Filling:
1 box confectioners' sugar
5 tablespoons shortening
1 teaspoon vanilla extract
Dash of salt
5 tablespoons evaporated milk

Cookies:
Cream sugar and shortening, beat in eggs. Mix baking soda and flour,
then add all dry ingredients and mix with creamed mixture. Stir in
vanilla extract. Wrap and chill for at least 1 hour or longer.
Pinch off in small amounts to form a ball by rolling in hands. Bake at
350 degrees for 8 to 10 minutes.

RECIPE FOR FRIENDSHIP (Click to Enlargd)

White Chocolate Cherry Parfaits

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen pitted tart cherries
1/2 teaspoon orange extract
WHITE CHOCOLATE MOUSSE:
3 tablespoons sugar
1 teaspoon cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
4 squares (1 ounce each) white baking chocolate, chopped
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Taste of Home

Stars and Stripes Parfaits

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Directions:
In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Yield: 5 servings.
Taste of Home

Pudding-Topped Fruit Salad

Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh or frozen blueberries, thawed
2 medium ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup green grapes
1 cup seedless red grapes
Fresh mint, optional
Directions:
Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
Reminisce

Peanut Butter Pie

Decadent Peanut Butter Pie
Source: Smucker's


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

Pecan Pie Bars

Pecan Pie Bars
Source: Nestle® Toll House®

Makes about 3 dozen bars


For the Crust:

1 1/2 cups all-purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar


For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup granulated sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks

1 1/2 cups coarsely chopped pecans



Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.


FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Chunky Pecan Pie Bars

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

For the Filling:

3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
1/2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Serving size = 1 bar

Recipe reprinted by permission of Nestle® Toll House®.

Chocolate Pecan Pie

Chocolate Pecan Pie
Source: Pillsbury®

Filling:

1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3 eggs
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves

Topping:
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream


RECIPE METHOD

Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

Bake at 325 degrees F for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Recipe reprinted by permission of Pillsbury®. All rights reserved

Classic Coconut Cake
:

1 pkg. (2-layer size) yellow cake mix
1 pkg. (7 oz.) Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min

Sour Cream Apricot Cake

Sour Cream Apricot Cake
Ingredients
1/4 c. diced, dried apricots
2 T. water
1/2 c. + 2 T. butter or margarine
1 1/4 c. sugar
3 lg. eggs
1 t. vanilla
1 c. sour cream at room temperature
2 1/2 c. sifted flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt

Directions
Soak apricots in water. Beat butter 30 seconds. Add sugar and beat for 5 minutes. Add eggs one at a time. Beat in vanilla and sour cream. Combine dry ingredients and add to batter, blending well. Fold in apricots and pour into a greased and floured 8 inch bundt pan. Bake at 325° for 50-55 minutes.

Strawberry Chiffon Squares

Ingredients
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter or margarine, melted
1 (4-serving) package strawberry flavour gelatine
3/4 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups frozen whole strawberries, thawed and mashed
4 cups miniature marshmallows
1 cup (1/2 pint) whipping cream, whipped
Instructions
In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
In large bowl, dissolve gelatine in water; stir in EAGLE BRAND® and strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator




Notes: Lime Chiffon Squares: Omit strawberry flavour gelatine and strawberries. In large bowl, dissolve 1 (4-serving) package lime flavour gelatine in 1 cup boiling water; stir in EAGLE BRAND®, 1 (8-ounce) can crushed pineapple, undrained and 2 tablespoons lime juice. Proceed as above.

HAM,EGG & CHEESE BREAKFAST

1-1/2 cups (6 ounces) shredded cheddar cheese

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 pound fresh mushrooms, sliced

6 green onions, sliced

1 medium sweet red pepper, chopped

2 tablespoons butter

1-3/4 cups cubed fully cooked ham

1/4 cup all-purpose flour

8 eggs

1-3/4 cups milk

Salt and pepper to taste


DIRECTIONS
In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.


Printed from tasteofhome.com

Cran-Orange Coconut Cake

TIME: Prep: 30 min. Bake: 50 min. + cooling

Ingredients:
1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange peel
2 tablespoons brown sugar
3/4 cup butter or margarine, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups flaked coconut
Confectioners' sugar
Directions:
In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel and brown sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
nge Coconut CakeCran-Orange Coconut Cake

Taste of Home

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Yield
Makes 4 to 6 servings

Southern Living, JULY 2003

Italian Hamburger Deep Dish

Layers of flavored potatoes and ground beef team up with tomato slices and mozzarella cheese for a bountiful one-dish meal.

1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, finely chopped
2 2/3 cups water
2/3 cup milk
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium medium tomatoes, sliced
4 ounces mozzarella cheese, shredded or sliced


1. Heat oven to 350ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2. Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Spread half of the potato mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese.
3. Bake uncovered about 30 minutes or until hot and bubbly.

Prep Time:15 min
Start to Finish:45 min
Makes:8 servings

Slow Cooker Old-World Corned Beef and Vegetables

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water


1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Prep Time:15 min
Start to Finish:9 hr 15 min
Makes:10 servings

Grasshopper Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
Frosting
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
Glaze
1 oz unsweetened baking chocolate
1 tablespoon butter


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Prep Time:10 min
Start to Finish:1 hr
Makes:36 bars

HAPPINESS

The feeling that is happiness
Comes from an inner sun.
Its warmth conveys to us the sense
Life's struggle we have won.

Just like the sun we make the warmth
With our activities
That reach out to the limits of
Innate capacities,


To others and to God as well;
And all at the same time.
The warmth created then gives life
It's reason and its rhyme.

Attempts to gather things of life
We think make happiness
Will fail because there's not enough
To fill the emptiness.

Say "reaching out..." becomes a score.
Then happiness will be
Just playing all the notes of it
In perfect harmony.

We 'play' ourselves but join as well
Together in our 'band'.
When there's just happiness perhaps
We'll see in it God's hand.

HUMMINGBIRDS
SWEET NECTAR


I fed the hummingbirds today.
I can't for certain tell you why.
They're such inspiring little birds.
I like to see them round me fly.

A brain small as a grain of rice;
A 'finger' flown by two inch wings;
To see them hover, dart about;
Is one of the most awesome things.

The Rufus has a bib that glows
Just like a pretty hologram.
And when he shows his neck to us
He says with beauty, "God I am".


If two decide they can not share
They start to hover face to face
And then a helix they create
As they fly straight up into space.

Now as I think the more I feel
The reason why I like these birds;
They could be angels in disguise,
A flock of little flying words.

please visit Sandy Sandy's Spirit Art

see EAGLES' VISION

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