HEART'S DELIGHT TORTE

From Quick Cooking

Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "

1/3 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cans (21 ounces each) cherry pie filling
1 cup whipped topping
2 tablespoons semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings

LEMON BREAD PUDDING

INGREDIENTS

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract

LEMON SAUCE:

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter


Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.

CRANBERRY BREAD PUDDING

From Country Woman


16 slices bread, crusts removed and cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
1/4 cup butter, melted
6 eggs
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract

ORANGE CUSTARD SAUCE:

3 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
1/2 teaspoon orange extract

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.

TURKEY MEATBALLS

1 pound lean ground turkey
3 cloves garlic, minced
1/3 cup yellow onion, peeled and grated
1/4 cup fresh parsley, finely chopped (if using dried parsley, reduce to 2 Tablespoons)
1 teaspoon dried oregano
1/2 teaspoon each salt and ground black pepper
1 egg, lightly beaten
1/2 cup old-fashioned rolled oats (not instant or 5-minute oats)
Nonstick cooking spray or canola oil

Optional

1 1/2 teaspoons yellow mustard

Directions
step 1In a large bowl mix together all ingredients (including the mustard if you’re using it) except the cooking spray or canola oil.
step 2For each meatball, shape 1 generous Tablespoonful of the mixture and place on baking sheet.
step 3Cover with Saran™ Premium Wrap and chill in refrigerator for 20 minutes.
step 4Heat a large (10-inch) nonstick skillet over medium-high heat and spray with nonstick cooking spray or rub with a few drops of canola oil on a paper towel.
step 5Add the chilled meatballs to the skillet and cook in two batches. Turn carefully and frequently with a wooden or heat-resistant rubber spatula to maintain round shape until browned and cooked through, about 8–10 minutes.
step 6Store in Ziploc® Brand Containers with Snap 'n Seal Lids or Ziploc® Brand Twist ’n Loc™ Containers and freeze for up to one month. Reheat in Ziploc® brand container in microwave (remove container lid before reheating) or in a skillet over low heat in tomato sauce or low-fat, low-sodium chicken broth. Or bake on a foil-covered baking sheet in a 250 degree F preheated oven for 20 minutes

GOOD RECIPE

1 can of cherry pie filing
1 #2 can of chunk pineapple (drained)
2 cans (sml.) mandarin oranges (drained)
1 can eagle brand milk
1 ctn. Of cool whip ( 8-oz )
1 cup of broken pecans
1-1/2 to 2 cups of white miniature marshmallows
optional: crushed pecans

In a glass bowl: put in fruit, eagle brand milk & stir, then add pecan nuts & cool whip & stir. Sprinkle crushed pecans over the top. Chill overnight and it’s ready to be served.
eat and enjoy!

LEMON CHESS PIE

1 1/2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tablespoons lemon rind, grated
1/4 cup fresh lemon juice

Toss the sugar, flour and cornmeal lightly. Add eggs (unbeaten), butter,
milk, lemon rind and juice and beat until well blended. Pour into an
unbaked crust. Bake at 375 degrees 35 or 45 minutes. Makes a large pie.

CHICKEN, TUNA AND BEEF POT PIES

VEG- ALL CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

TUNA POT PIE

1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

BEEF POT PIE

2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings

FEED THE BIRDS

Let's feed the birds!

Pine Cone Feeders:
Mix equal parts peanut butter, cornmeal and birdseed in a bowl Roll pine cones in mix or spread it thickly onto pinecone petals. Tie yarn to top of pine cone and hang on tree branch.

Festive leis!
Using a needle and thread, string popcorn, dried fruit (like cranberries) and even Cheerios to make leis. Then loop them around a tree.
Gutter out orange halves filled with birdseed can be hung from trees.
Sprinkle some birdseed on the ground! Since some birds are ground feeders, they'll be able to eat, too.

Cherry Chocolate Cake
Light & Tasty

It's a chocolate lover's delight!" "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. "


Ingredients:

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

CHICKEN & BROCOLLI CASSEROLE

2 C. cooked diced chicken

1 box chop brocolli., thawed and drained

4 C. cooked rice

2 can cream of chicken soup

1/2 soup can milk

1 and 1/2 C. shredded cheddar cheese

Mix all well and pour into a greased casserole.
Bake at 350 for 35-40 minutes.

SKILLET SPAGHETTI

1 lb. ground beef
1 lg. onion, chopped
1 jar (48 oz.) spaghetti sauce
1 pkg. (7 oz.) thin spaghetti, broken into pieces
1 can (4 oz.) mushroom stems & pieces, drained
1/2 c. water
1 tbsp. sugar
1/2 tsp. salt
1/2 c. grated Parmesan cheese

Cook & stir ground beef & onion in 4 qt. Dutch oven until beef is light brown, drain. Stir in remaining ingredients except cheese. Heat to boiling, reduce heat. Cover & simmer, stirring occasionally, until spaghetti is tender, about 25 mins. Sprinkle w/cheese.
6 servings.

MANICOTTI

1 lb. ground beef (lean)
1 lb. Mozzarella cheese
1 lb. cottage cheese
2 eggs
1 tbsp. garlic
1 tbsp. oregano
2 c. onion, chopped
1 bx. lg. macaroni shells
24 oz. spaghetti sauce

Mix beef, cheeses, eggs, garlic, oregano & onions in lg. mixing bowl. Cook shells for 12 mins., drain & spread on clean surface. Stuff w/beef mixture, pour remaining mix on top. Pour on spaghetti sauce & top w/extra Mozzarella cheese. Bake, covered, at 350 F. for 1 hr., remove lid & bake for 15 mins. longer.

HAMBURGER SOUP

2 large potatoes, cubed
2 to 3 medium carrots, sliced
1 can whole kernel corn, drained
3 medium onions, diced
1 lb. lean ground beef
2 stalks celery, diced
1 (10 oz.) can tomato soup
1 (10 oz.) can water
In a skillet brown ground beef and drain off the fat. Place all the vegetables in the slow cooker; add the beef
and mix well. Mix the water and soup, pour over ingredients in pot. Cover and cook on low for 6 to 8 hours (high for 2 to 4
hours).

CREAMY CHICKEN BAKE

From: Campbell's Kitchen

1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 tsp. garlic powder
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tbsp. butter

Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.

Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.

Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.

Tip: Serve with steamed whole green beans.

THE ULTIMATE BROWNIE

8 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.

Copycat ~ APPLEBEE'S CLASSIC PATTY MELT

Ingredients

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one sideof the burger with salt, pepper and garlic. lace on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of cheddar.

In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully close and cut sandwich.

Serve with your favorite summer side dish. We serve ours in "classic" style with seasoned French fries and a pickle.

recipegoldmine


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PRINTABLE RECIPE CARDS

Go to the following link for printable recipe cards:

http://www.graphicgarden.com/

RUM CAKE

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long.

INGREDIENTS:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup barcardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.


bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

CINNAMON BUNDT CAKE

This Cinnamon Bundt Cake is lighter than most Bundts and the glaze tastes like the inside of a cinnamon roll.

INGREDIENTS:

18 ounce yellow or white cake mix
4 serving size instant vanilla or French vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup milk or water
1 tablespoon cinnamon
----
Glaze
----
1/3 cup water
1/2 cup sugar
6 tablespoons butter
1 tablespoon cinnamon
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour Bundt or tube pan.
Combine cake ingredients. Mix for 2 minutes. Place batter in cake pan. Bake for 50 minutes to 1 hour.

Remove from oven and cool cake in pan on wire rack for 10 minutes.

Combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.

Carefully dump cake onto serving place.

COPYCAT ~ KFC ORIGINAL RECIPE

* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika

Directions:

1. Place shortening into the pressure cooker and heat over medium heat to
the shortening reaches 400°F.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining six dry ingredients.
4. Dip each piece of chicken into the milk until fully moistened.
5. Roll the moistened chicken in the flour mixture until well coated.
6. In groups of four or five, drop the covered chicken pieces into the
shortening and lock the lid.
7. When pressure builds up cook for 10 minutes.
8. Release to manufacturer' s instructions

HEALTHY APPLE BREAD PUDDING

Healthy Apple Bread Pudding

8 to 9 pieces of your favorite bread
4 Tbs butter
3 Golden Delicious apples
2 Tbs lemon juice
1 Tbs grated lemon rind
1/4 to 1/2 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
1/2 golden raisins
1/2 cup walnuts (optional)

Spread bread with butter and toast both sides
under a broiler. Cut bread into chunks. Place
all ingredients in the slow cooker except
walnuts. The amount of honey should be
determined by tartness of apples. Set slow
cooker on LOW and allow to cook for 5 to 6
hours. If possible, gently stir halfway through
cooking process. If desired, stir in walnuts
just before serving.

ASPARAGUS CASSEROLE

From Atlanta Cooknotes

INGREDIENTS:

2 fifteen-ounce cans green asparagus, drained,
reserving juice
1 fourteen-ounce can artichoke hearts,
drained and halved
1 eight-ounce can mushrooms, drained
1 eight-ounce can sliced water chestnuts,
drained
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup half and half cream
2 Tablespoons reserved asparagus juice
1-1/2 cups grated New York sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

TO PREPARE:

Preheat oven to 325 degrees.
Place asparagus in a six by ten-inch glass baking dish
which has been sprayed with a non-stick vegetable
coating. Top with artichoke hearts, mushrooms,
andwater chestnuts.
Set aside while making sauce.
In a saucepan, melt butter and blend in flour.
Gradually add cream and two Tablespoons reserved
asparagus juice, stirring with a whisk
until smooth and thickened.
Add cheese and seasonings,
stirring until cheese melts.
Pour over vegetables.

May cover and refrigerate at this point.
When ready to serve,
bake 30 minutes or until hot and bubbly.

SERVINGS: 6

CORNED BEEF SOUP

4 white potatoes (peeled & cut up)
1 med. white onion
1 can butter beans
1 can whole kernal corn
1 can creamed corn
1 large can tomatoes
1/2 butter
1 can Libby's corn beef
Sugar to taste

Cook potatoes and onion until tender.
Add Corn, Beans & tomatoes cook until
all is done. Add butter and corn beef
and let come to a boil.
Add a little sugar to taste.

This is a good, quick pot of soup for
a cold day.

ORANGE CRANBERRY SHEET CAKE

I BOX WHITE CAKE MIX
1/3 CUP ORANGE JUICE
1 ¼ TABLESPOONS ORANGE ZEST

TOPPING:

2¼ CUP CRANBERRIES
¼ CUP BUTTER
3/4 CUP BROWN SUGAR (LIGHT)
1/2 TEASPOON CINNAMON OR NUTMEG
1 TABLESPOON LIGHT CORN SYRUP
PREHEAT OVEN 350º
SPRAY PAN WITH PAM
MELT BUTTER, STIR IN SUGAR, CINNAMON, CORN SYRUP
COOK UNTIL SUGAR MELTS.
POUR MIXTURE INTO PREPARED CAKE PAN.
ADD CRANBERRIES IN BOTTOM OF PAN.
PREPARE CAKE MIX AS DIRECTED ON BOX .SUBSTITUTE 2/3 CUP
ORANGE JUICE FOR WATER IN RECIPE.
ADD ORANGE ZEST AND MIX.
POUR CAKE BATTER ON TOP OF CRANBERRIES.
BAKE 45 MIN IN 350º OVEN

WHEN DONE REMOVE AND LET COOL.

PARMESAN ROLLUPS

1 pkg refrigerated crescent rolls.
1/4 cup creamy Ceasar salad dressing.
1 c herb or cheese flavored croutons, crushed.
Grated parmesan cheese

Preheat oven to 375º. Unroll and separate dough to form
4 retangles, pinching to seal. Brush each with salad dressing.
Cut each rectangle crosswise and lengthwise to form four
small rectangles.

With wide spatuala, lift each rectangle and invert onto croutons,
pressing gently. Place crumb side up on greased baking sheet;
sprinkle with Parmesan cheese. Bake for 12 to 14 minutes or
until golden brown. Serve warm