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A
to Z
Recipes
August 12,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
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Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
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For Two
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to Z Recipes QT Chat
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Hello and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. We have recipes from only a handful of
freinds but they are about the best I could have hoped for! I am
delighted with all the Easy
Desserts and I know you will be, too. My
thanks go to all who participated.
The NEW Monthly Theme topic
is "Mexican
Recipes". We'll extend this
theme through September. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter. Please share a recipe or two for regular
issues as well as Monthly Theme
issues. Thanks!
We'll see you here again on Wednesday, God willing.
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~Shared by Treva, NC
"The problems that exist in the world today cannot be solved by the
level of thinking that created them."
~Albert Einstein
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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Before E-Mail!!!!
~Shared by Treva, NC
I still recall the three-cent stamp, and phone calls for a dime,
And I remember that before E-Mail I had more time,
But somehow now, with anxious fingers I can't wait to see
Exciting things that my Inbox has waiting there for me.
I turn on my Computer, click the Icon for the Net,
And when I type my password in, my E-Mail I can get.
My messages sometimes are funny, and sometimes they're sad.
Oft times they are informative, with news that makes me glad.
Some days I laugh my head off, and some other days I grieve,
But each new message seems just like a gift that I receive.
I'm not confessing just how often, or how long I spend
Receiving, clicking, viewing, typing messages to send;
And I am sure before E-Mail, I got a lot more done.
But I must still admit that NOW...I HAVE A LOT MORE FUN!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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WHIPPING CREAM
Whipped cream:
Cream will whip better better if you add a pinch of salt.
When whipping cream, add the sugar when the cream is mostly whipped,
and the cream will whip to a higher volume. Adding the sugar at the
beginning results in lower volume.
When whipping cream the cream should be as cold as possible, and the
bowl should also be very cold. The cream will whip easier and to a
higher volume when very cold. (A very slight pinch of salt added at the
beginning also helps the cream to whip). When the cream is about 1/2
whipped, add the sugar and vanilla and continue to whip. If you
add the sugar and vanilla at the beginning, the cream will not whip to
high volume.
• 1 cup heavy cream
• small pinch of salt
• 1 to 2 tablespoons sugar
• 1/2 teaspoon vanilla
Individual whipped cream garnishes can be satisfactorily frozen by
whipping cream before freezing*. Place dollops of whipped cream on
baking sheet and freeze. Once solidly frozen, remove dollops and store
in the freezer in freezer containers.
*(Cream whipped after freezing and thawing does not become as stiff as
never-frozen cream).
WHIPPING CREAM
SUBSTITUTES
Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water.
Chill Well.
Whip to soft peaks.
Add 1 TB Lemon Juice.
Whip to soft peaks again.
Beat in LIGHTLY 2-4 TB sugar.
Evaporated Milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can. Whip until stiff.
Source: Food Reference
http://www.foodreference.com/html/twhippingcream.html
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is:
Mexican Recipes
Ask 10 people what their favorite
food is and a majority will say "Mexican". We love Mexican here so
close to the border, and our Tex-Mex is almost a culture of its own!
We'll be collecting your Mexican favorites (and your 'wanna-trys') for
all to enjoy. Share
yours with us here, won't you? We will collect them through next month
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Mexican Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
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allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
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to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
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Use
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Use
this email
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Recipes.
Use
this email
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posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Mexican Recipes" has a deadline of September 30,
2012,
and will be posted on October 7, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Mexican
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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~Shared by Linda
H., Rosharon, TX
The wife left a note on the fridge:
"It's not working, I can't take it anymore!! Gone to stay with my
Mother."
I opened the fridge, the light came on, and the beer was cold.........
What the hell is she talking
about?
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Search A to Z Recipes Site and Newsletters:
PARADISE PIE
~Shared by Johnny,
LA
Prep time: 15 Minutes;
Ready in: 4 hours 15 minutes
1 14-ounce can sweetened condensed milk
1/3 cup fresh lemon juice
1 8-ounce can crushed pineapple, well drained
1/2 cup coconut
1/2 cup chopped pecans
1/2 8-ounce carton frozen whipped topping, thawed (use only half the
carton)
1 9-inch graham cracker crust
Combine the milk and lemon juice in a bowl. Stir well. Add the drained
pineapple, coconut and pecans, mixing well.
Gently fold in the whipped topping. Pour into the crust. Freeze until
firm, at least 4 hours.
Remove from the freezer about 20 minutes before serving. Cover any
leftover pie loosely with foil or place inside a large freezer storage
bag and return to the freezer.
3, 2, 1 CAKE
~Shared by Johnny,
LA
These would be great for the grand kids.. They could even do it for
themselves. These individual little cakes are amazing and ready to eat
in one minute! They are perfect for whenever you feel like a treat
without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp. Water
Makes 1 serving.
DIRECTIONS:
In a Ziploc bag, combine the two cake mixes together and mix
well. For each individual cake serving, take out 3 Tablespoons of
the cake mix combination and mix it with 2 Tablespoons of water in a
small microwave-safe container. Microwave on high for 1 minute,
and you have your own instant individual little cake!
KEEP remaining cake mixture stored in the Ziploc bag and use whenever
you feel like a treat! You can top each cake with a dollop of fat
free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has to be
the angel food mix; the other is your choice. The flavor possibilities
are endless!
NOTES: The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a container that
seals tightly. Shake the two cake mixes to blend and then make
the recipe. Storage of mix is simple, put it on a shelf. No
need to refrigerate, since the mix is dry.
Always remember that one of the cake mixes MUST be Angel Food.
The other can be any flavor. The Angel Food is the cake mix that has
the eggs whites in it. So, if, anyone is allergic to egg whites,
you CANNOT serve this recipe.
COCONUT CREAM PIE
~Shared by Johnny,
LA
Ingredients
1 1/2 cups coconut
1 1/2 cups sugar
1/2 cup milk
3 eggs
1 teaspoon Vanilla
1 9-inch pre-made graham cracker crust
Instructions
1. Preheat oven to 350 degrees F.
2. Put coconut In a bowl and add milk to it, let set until coconut
soaks up the milk.
3. Beat sugar and eggs together, then add vanilla.
4. Add coconut to the egg mixture.
5. Pour mixture into pre-made crust. Bake at 350 degrees F for 30
minutes.
RITZ MOCK APPLE PIE
~Shared by Johnny,
LA
Tastes like the real thing! Ritz cracker dessert recipes that you do
not need expensive ingredients to make a delicious dessert. Ritz
cracker recipes with pantry staples are great to make anytime. Recipes
for Ritz cracker pies are incredibly easy to make. Give it a shot.
Ingredients
1 unbaked pie shell, 9-inch
1 1/2 cups sugar
2 teaspoons cream of tartar
2 cups water
20 Ritz crackers
Instructions
1. Bring water, sugar and tartar to a boil and add crackers. Do not
stir, just push down and boil for approximately 2 minutes, until they
look like apples.
2. Put into unbaked shell. Dot with butter and sprinkle with cinnamon.
Put in a few stripes of pastry on top, but do not cover completely.
3. Bake at 375 degrees F for 25 minutes.
FAUX PECAN PIE
~Shared by Johnny,
LA
Ingredients
Filling
4 Eggs
1-1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell, unbaked
Topping
1-1/2 cups crushed pretzels
3 T butter, melted
2 T sugar
Instructions
1. Preheat oven to 350.
2. For Filling: Place first five ingredients in large mixing bowl and
mix with wire whisk until well combined.
3. Pour into pie shell.
4. Combine all topping ingredients in medium bowl and stir well with a
spoon to coat pretzels.
5. Sprinkle topping evenly over pie.
6. Bake in 350 oven for 1 hour, covering with foil after 30 minutes to
prevent over browning.
7. Allow to cool completely before serving. Can be made a day or two
ahead of time and stored in refrigerator.
Source: Christy Jordan
CRESCENT LAYER BARS
~Shared by Pat,
Reno, NV
1 can (8 oz) refrigerated crescent dinner rolls
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)
Het oven to 375 degrees (350 degrees for dark pans). Grease
bottom and sides of 13x9-inch pan. Unroll dough into 2 long
rectangles. Place in pan, press over bottom and 1/2 inch up sides
to from crust. Bake 5 minutes. Remove partially baked crust
from oven. Sprinkle vanilla chips, chocolate chips, almonds and
cashews evenly over crust. Pour condensed milk evenly over
top. Return to oven; bake 20 to 25 minutes longer or until golden
brown. Cool 10 minutes. Run knife around sides of
pan. Cool 1 hour. Refrigerate about 30 minutes or until
chocolate is set. For bars, cut into 9 rows by 4 rows.
CHOCOLATE RASPBERRY
COBBLER
~Shared by Pat,
Reno, NV
1 can (21 oz) raspberry pie filling
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3/4 cup butter or margarine, melted
Heat oven to 350 degrees. Spray bottom and sides of 11x7-inch (2
quart) glass baking dish with cooking spray. Spread pie filling
in bottom of baking dish. Sprinkle cookie mix evenly over pie
filling. Pour melted butter evenly over cookie mix. Using
small metal spatula, gently spread melted butter over cookie mix just
to cover the dry mix. Bake 28 to 30 minutes or until topping is
set. So serve warm, cool 15 minutes or serve at room
temperature. Store covered in refrigerator.
Makes 10 servings
CHOCOLATY RASPBERRY
CRUMB BARS
~Shared by Pat,
Reno, NV
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12 oz package Semi-Sweet Chocolate Morsels, divided
1 can (14 oz) Sweetened Condensed Milk
1/2 cup chopped Macadamia nuts or nuts of choice (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease 13x9-inch baking pan.
Beat butter in large mixer bowl until creamy. Beat in flour,
sugar and salt until crumbly. With floured fingers, press 1 3/4
cups crumb mixture onto bottom of prepared baking pan; reserve
remaining mixture. Bake for 10 to 12 minutes or until edges are
golden brown. Microwave 1 cup morsels and sweetened condensed
milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. Morsels may retain some of their original
shape. If necessary, microwave at additional 10 to 15
second intervals, stirring just until morsels are melted. Spread
over hot crust. Stir nuts into reserved crumb mixture; sprinkle
over chocolate filling. Drop teaspoonful's of raspberry jam over
crumb mixture. Sprinkle with remaining morsels. Bake for 25
to 30 minutes or until center is set. Cool completely in pan on
wire rack.
Yields 36 bars
CHEDDAR CRUNCH APPLE
SQUARES
~Shared by Pat,
Reno, NV
12 oz (1 box) vanilla wafers (or 3 13 cups vanilla wafer crumbs
1 1/2 cups flaked coconut
1/2 teaspoon ground cinnamon
1 1/2 cups shredded Cheddar cheese
1/4 pound (1 stick) salted butter, softened
2 (21 oz cans) apple pie filling
Cinnamon ice cream or warmed honey, to serve
Preheat the oven to 375 degrees. Make the vanilla wafer crumbs in
a food processor or with a rolling pin and combine with the coconut,
cinnamon, cheese, and butter to form a crumbly mixture. Press
half of this mixture firmly into the bottom of greased 13 x 9-inch
baking pan. Spread the apple pie filling on top of the bottom
crust. Top with the remaining crumb mixture; do not press
down. Bake for about 40 minutes or until golden brown.
Remove from the oven and place the pan on a wire rack. Place the
rack in the refrigerator to cool completely. To serve, cut into
2-inch squares. Serve with the ice cream or warmed honey.
Servings: 24
ORANGE MARMALADE
CREAM CHEESE BARS
~Shared by Pat,
Reno NV
3/4 cup butter; softened
3/4 cup sugar
1/4 teaspoon salt
2 cups flour
1 1/3 cup pecans, toasted; chopped
12 oz cream cheese; softened
2 eggs
1 teaspoon vanilla
1 12 cups orange marmalade
Preheat oven to 350 degrees. Butter a 9 x 13 pan. Beat
together butter, sugar and salt until light and fluffy. Add flour
1/2 cup at a time and mix until well blended. Stir in 1 cup of
the nuts (mixture will be crumbly). Place 1 cup of mixture in
small bowl and add remaining 1/3 cup nuts. Set aside for
topping. Press remaining mixture over bottom of buttered
pan. Bake 15 minutes. Cool. Beat cream cheese in
large mixing bowl until smooth. Add eggs one at a time, beating
well after each addition. Stir in vanilla and 3/4 cup of the
marmalade. Spread cooled cookie base with remaining 3/4 cup
marmalade. Pour cream cheese mixture over top, spreading
evenly. Top with reserved nut mixture. Bake 20 – 25 minutes
or until center looks set. Cool to room temperature in pan on
rack. Cover and refrigerate 3 hours. Cut into 24
squares. Refrigerate in an airtight container up to 5 days.
SLOW COOKER PEACH
COBBLER
~Shared by Pat,
Reno, NV
4 cups fresh or frozen sliced peeled peaches
1/4 cup sugar
1 cup original Bisquick mix
1/2 cup sugar
1 cup milk
Ice cream or whipped cream
Spray 6-quart slow cooker with cooking spray. In large bowl,
gently toss peaches and 1/4 cup of the sugar. Turn into slow
cooker. In medium bowl, gently beat Bisquick mix, sugar and milk
with whisk until blended. Pour over peaches in slow cooker.
Cover; cook on LOW heat setting 3 hours or until cobbler is set in
center. Serve cobbler with ice cream or whipped cream.
Servings; 8
SLOW COOKER
CHOCOLATE LAVA CAKE
~Shared by Pat,
Reno, NV
Cake
1 box Betty Crocker Super Moist triple chocolate fudge cake mix
1 1/4 cups milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)
Spray 6-quart slow cooker with cooking spray. In large bowl, beat
cake ingredients with electric mixer as directed on cake mix box.
Pour into slow cooker. In medium bowl, beat putting mix and 2
cups milk with whisk as directed on box. Pour into slow cooker
over cake batter. Do not mix. Sprinkle chocolate chips over
top. Cover; cook on LOW heat setting 2 hours 30 minutes to 3
hours or until cake is set and pudding is beginning to bubble out of
cake.
Servings: 8
TROPICAL SLOW COOKER
DUMP CAKE
~Shared by Pat,
Reno, NV
2 cans (15 oz each) tropical fruit salad in fruit juice, undrained
2 teaspoons cornstarch
1/4 cup packed brown sugar
1 box Betty Crocker Super Moist yellow cake mix
1 cup butter or margarine
Spray 6-quart slow cooker with cooing spray. Reserve 1/2 cup
fruit juice from fruit salad; pour remaining juice and fruit into slow
cooker. In small bowl, stir cornstarch into reserved fruit juice
until cornstarch is completely dissolved. Pour cornstarch mixture
into slow cooker; stir to combine. Sprinkle brown sugar over
fruit. Sprinkle cake mix over fruit. Cut butter in small
pieces; place evenly over cake mix. Cover; cook on LOW heat
setting 3 hours or until cake is set when lightly touched in
center. Spoon warm cake into dessert bowls; spoon fruit mixture
over cake.
Servings: 8
SLOW COOKER FUDGY
S’MORE CAKE
~Shared by Pat,
Reno, NV
1 box Betty Crocker Super Moist triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 cups miniature marshmallows
1 cup semisweet chocolate chips (6 oz)
Graham cracker squares, if desired
Spray 2 to 3 1/2-quart slow cooker with cooking spray. Make cake
batter as called for on box. Pour batter into slow cooker.
Cover; cook on HIGH heat setting 2 to 2 12/ hours or until toothpick
inserted in center comer out clean. Turn off slow cooker, and
sprinkle marshmallows and chocolate chips over top of cake. Cover
10 minutes. Spoon warm cake into dessert dishes, and serve with
graham cracker squares.
Servings: 6
RASPBERRY-FILLED
JELLY DOUGHNUTS
~Shared by Pat
Reno, NV
6 tablespoons butter, melted
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/3 cup raspberry jelly
1 can (12 oz) Pillsbury Grands Jr. Golden Layers refrigerated
buttermilk biscuits (10 biscuits)
Heat oven to 375 degrees. In small bowl, place melted
butter. In another small bowl, mix sugar and cinnamon; set
aside. Stir jelly until smooth. Seal tip of large baster
with foil. Remove rubber bulb. Spoon jelly into baster;
replace bulb. Bake biscuits as directed on can. Immediately
dip each hot biscuit into melted butter, coating all sides. Roll
in sugar mixture, heavily coating all sides of each biscuit.
Remove foil from tip of baster. Insert baster in side of each
biscuit; squeeze small amount of jelly into center. (Refill
baster as needed. Serve warm or cool.
IMPOSSIBLE CHOCOLATE
CREAM PIE
~Shared by Luanne,
FL
Ingredients:
2 eggs
1 cup milk
1/4 cup (1/2 stick) butter, softened
2 (1-ounce) squares unsweetened chocolate, melted and cooled
1 cup sugar
1 teaspoon vanilla extract
1/2 cup biscuit baking mix
Instructions:
Preheat oven to 350 degrees F.
Combine all ingredients in a blender and blend on high for 1 minute.
Pour mixture into a greased 9-inch pie plate. Bake 30 minutes, or until
set.
Cool completely before serving.
Serve your impossible pie topped with whipped cream or ice cream and
nuts.
NO-BAKE PEANUT
BUTTER BARS
~Shared by Luanne,
FL
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels, divided
Directions
GREASE 13 x 9-inch baking pan.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until
creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden
spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs
and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top
with spatula.
MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels
in medium, heavy-duty saucepan over lowest possible heat, stirring
constantly, until smooth. Spread over graham cracker crust in pan.
Refrigerate for at least 1 hour or until chocolate is firm. Cut into
bars.
INSIDE OUT GERMAN
CHOCOLATE CAKE
~Shared by Luanne,
FL
I made this with a yellow cake and it is really good. Very moist and I
heated 1/2 cup of cream cheese frosting and dribbled over it. Great for
guests. IT IS A KEEPER.
1 pkg German cho. cake mix
4 eggs
1 cup water
1/2 cup vegetable oil
1 carton ready-to-spread Coconut Pecan Frosting
Preheat oven to 350* Grease and flour a bundt pan or tube pan In mixing
bowl combine, cake mix, eggs,oil,and water. Beat at least 2-3 minutes.
Microwave can of frosting for about 20 seconds to loosen it. Add to mix
and with a spoon stir in to batter until well mixed.
Bake 35-45 minutes until it tests done.
Cool 10 minutes and remove from pan. May frost with chocolate fudge
frosting if desired.
Did it with a spice cake once and found that to be good also.
BROWNIE PIE
~Shared by Luanne,
FL
This recipe is my downfall. So easy to make and so good to eat. Recipe
says eight servings, but I think four is more like it!!
2 eggs
1 cup sugar
1/2 cup butter OR margarine, softened
1/2 cup flour
3 to 4 tablespoons cocoa
1 teaspoon vanilla Dash salt
1/2 cup chopped walnuts
Whipped cream OR ice cream or naked !!
Place eggs, sugar, butter, flour, cocoa, vanilla, and salt in small
mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8 inch
pie pan. Bake at 325 degrees 30 minutes, or until done. Pie will settle
like a meringue when cool. Cut in wedges and serve with whipped cream
OR ice cream.
Makes 8 servings.
HOT DOG BUN
PUDDING/CUSTARD
~Shared by Luanne,
FL
I have made this several times and added raisins or dried cranberries.
Once I added coconut. Very good and a great way to use up leftover
stale buns. You have a custardy pudding on the bottom when finished.
Hamburger buns work also, but add about 1/2 cup of extra milk if you
use them.
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk
Place buns on lightly greased pan, crust side up. Melt butter and pour
over buns. Mix remaining ingredients and pour over all. Bake at 350
degrees for 30 minutes.
RASPBERRY CAKE MIX
BARS
~Shared by Luanne,
FL
1 (18.25 ounce) box yellow cake mix
1 1/2 cups quick cooking oats
3/4 cup melted butter
1 (12 ounce) jar raspberry jam
1 tablespoon water
Preheat oven to 375. Combine cake mix and oats. Stir in melted
butter until mixture is crumbly. Put about 3 cups of mixture into a 9 x
13- inch pan and press firmly. Combine jam and water. Spoon over crumb
mixture, spreading evenly. Cover with remaining crumb mixture.
Pat firmly to even out the top. Bake for 20-25 minutes. Cool
before cutting into bars. Serves 10 to 12.
EASY BANANA CAKE
~Shared by Luanne,
FL
1 pkg. yellow cake mix
1/8 tsp. baking soda
1 c. mashed bananas (2-3 med. ripe bananas)
1/2 c. chopped nuts (optional)
Mix together the yellow cake mix as directed on the package, except,
stir 1/8 teaspoon baking soda into dry mix before adding liquid.
Also, use 1/4 cup less water than package directions.
To cake mix add mashed bananas and nuts if desired. Bake according to
package directions.
CHERRY BARS
~Shared by Luanne,
FL
1/2 cup butter, softened
1 Yellow cake mix
Mix together and pat lightly into a greased 9x13 pan. Bake for 10 min.
in a 350 oven. Don't cool. Cover with 1 can Cherry Pie Filling (can use
blueberry or strawberry).
Mix together 1/2 cup sugar and 1 Tbsp. cinnamon. Sprinkle over pie
filling. Beat 1 egg and 1/2 cup sour cream. Drizzle over the top. Bake
about 25-30 minutes. Cut in squares and serve with Cool Whip or vanilla
ice cream.
SUNSHINE NO-DRIP POPS
~Shared by Mary H.,
Montreal, Canada
2 cups boiling water
1 package Jell-o orange jelly powder
1 can peach cocktail
2 fresh peaches, finely chopped
Add boiling water to jelly powder in medium bowl; stir 2 minutes, until
completely dissolved. Stir in remaining ingredients.
Pour into 8, 5-ounce paper cups or plastic molds. Cover cups with
foil; insert wooden pop stick into centre of each for handle.
Freeze 2 hours, or until firm.
Source: www.dessertcentre.ca
CHOCOLATE-BANANA
SPLIT DESSERT
~Shared by Mary H.,
Montreal, Canada
Makes 24 servings, 1 piece each
30 Oreo cookies, finely crushed (about 2 1/4 cups)
6 tablespoons butter, melted
1 package Philadelphia Brick cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
3 cups thawed Cool Whip topping, divided
4 bananas, sliced
2 packages (4-serving size each) Jell-O chocolate instant pudding
3 1/4 cups milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 tablespoons chocolate syrup
Mix cookie crumbs and butter; press into bottom of 13" x 9" x 2"
pan. Refrigerate until ready to use.
Beat cream cheese, sugar and milk in medium bowl with whisk until
blended. Stir in 1 cup Cool Whip; spread over crust. Top
with bananas.
Whisk pudding mixes and milk for 2 minutes; spread over bananas.
Let stand for 5 minutes, or until thickened. Cover with remaining
Cool Whip. Refrigerate for 4 hours. Top with syrup,
cherries and nuts just before serving. To cut dessert
easily: Freeze dessert in freezer for about 1 hour before cutting
to serve.
Make-ahead: Dessert can be refrigerated for up to 24 hours before
topping with syrup, cherries and nuts just before serving.
KEY LIME CLOUD
SQUARES
~Shared by Mary H.,
Montreal, Canada
Makes 16 servings, 1 square each.
1 1/3 cups graham crumbs, divided
1/4 cup butter, melted
3/4 cup boiling water
1 package Jell-O Lime Jelly powder
1 cup ice cubes
1 package Philadelphia Brick Cream cheese, softened
1 can sweetended condensed milk
3/4 cup lime juice
2 cups thawed Cool Whip whipped topping, divided
Reserve 1 tablespoon graham crumbs. Mix remaining crumbs with
butter; press into bottom of plastic wrap-lined 9-inch square
pan. Refrigerate until ready to use.
Add boiling water to jelly powder in medium bowl; stir 2 minutes until
completely dissolved. Add ice; stir for about 2 minutes, or until
thickened. Remove any unmelted ice. Beat cream cheese in
medium bowl until creamy. Gradually beat in milk, then lime
juice. Add jelly; mix well. Whisk in 1 cup Cool Whip.
Pour over crust.
Refrigerate for about 6 hours, or until firm. Cover with
remaining Cool Whip just before serving; sprinkle with reserved
crumbs. Use plastic wrap to remove dessert from pan before
cutting into squares. Make ahead: Dessert can be refrigerated up
to 24 hours before covering with Cool Whip and sprinkling with reserved
crumbs.
OKANAGAN FRUIT AND
BERRY PARFAIT WITH
RASPBERRY SABAYON
~Shared by Mary H.,
Montreal, Canada
This has been described as "summer in a glass."
2 cups diced apricots, plums or peaches
1 cup each: raspberries and blackberries
2 tablespoons thinly sliced fresh mint
8 mini almond biscotti or other crisp cookies, crushed
2 cups premium vanilla ice cream
Raspberry Sabayon:
2 egg yolks
1/3 cup granulated sugar
1/3 cup raspberry liqueur or fruit wine
1/2 cup 35% whipping cream
Raspberry Sabayon: Set bowl over small saucepan of barely
simmering water. Whisking constantly, whisk together egg yolks,
sugar and liqueur until pale, thickened and soft peaks form, about 6 to
8 minutes. Set aside; let cool to room temperature.
In separate bowl, beat whipping cream until soft peaks form; fold into
liqueur mixture. Cover and refrigerate for 1 hour.
(Make-ahead: Refrigerate for up to 24 hours.)
Toss together apricots, raspberries, blackberries and mint. Divide
fruit among 8 bowls or glasses; top each with sabayhon, biscotti and
ice cream.
Source: Canadian Living magazine
MERRY CHERRY DESSERT
~Shared by Mary H.,
Montreal, Canada
1 large can cherry pie filling, divided
1 1/2 cups boiling water
2 packages (4-serving size each) Jell-o Cherry jelly powder
1 1/2 cups cold water
4 cups angel food cake cubes, cut into 1-inch pieces
2 packages (4-serving size each) Jell-o vanilla instant pudding
3 cups cold milk
3 cups thawed Cool Whip topping, divided
sliced almonds and fresh mint (optional)
Reserve 1/3 cup cherry pie filling for garnish. Add boiling water
to jelly powders in large bowl; stir for about 2 minutes until
completely dissolved. Stir in cold water and remaining cherry pie
filling. Refrigerate for 45 minutes or until slightly thickened.
Place cake cubes in large serving bowl. Spoon jelly mixture over
cake. Refrigerate for 45 minutes or until jelly layer is set but
not firm.
Beat pudding mixes and milk in large bowl with a whisk for 2
minutes. Stir in 2 cups Cool Whip; spoon over jelly layer in
bowl. Refrigerate for 2 hours. Top with remaining Cool Whip
and reserved cherry pie filling. If desired, garnish with sliced
almonds and/or fresh mint sprigs just before serving.
CHERRY-ALMOND TRIFLE
~Shared by Mary H.,
Montreal, Canada
2 packages (4-serving size each) Jell-o vanilla instant pudding
2 cups cold milk
2 1/4 cups thawed Cool Whip whipped topping, divided
1/2 cup sour cream
20 Oreo cookies, coarsely chopped
1 large can cherry pie filling
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted
With whisk, beat pudding mix and milk in a large bowl. Stir in 1
cup Cool Whip and sour cream.
Cover bottom of large bowl with cookies; top with pudding
mixture. Mix cherry pie filling and extract; spoon over pudding
mixture. Cover with remaining Cool Whip. Refrigerate for 1
hour. Sprinkle with nuts just before serving.
MOCHA MOUSSE FREEZE
~Shared by Mary H.,
Montreal, Canada
1 package (8 squares) semi-sweet chocolate, divided
2 1/2 cups whipping cream, divided
2 tablespoons instant coffee
1 tablespoon vanilla or almond-flavored liqueur
1 package (200 g.) chocolate wafer cookies
fresh raspberries (optional)
Place 7 chocolate squares in medium microwaveable bowl. Add
coffee granules and 1 cup cream. Microwave on high 2 - 3 minutes,
or until chocolate is completely melted and mixture is well blended
when stirred. Stir in vanilla. Cool to room temperature,
stirring occasionally.
Beat remaining cream with mixer on high speed until soft peaks
form. Gently stir into chocolate mixture. Spread 1/4 of the
mousse onto bottom of a 9-inch springform pan; cover with 10 - 12
cookies. Repeat layers twice; cover with remaining mousse.
Freeze 4 hours. Remove from freezer 15 minutes before
serving. Let stand at room temperature to soften slightly.
Meanwhile, melt remaining chocolate square as directed on package.
Remove rim of pan. Drizzle melted chocolate over dessert.
Serve with fresh raspberries on top, if desired.
FROZEN FRUIT SUNDAE
~Shared by Mary H.,
Montreal, Canada
2 1/2 cups fruit cocktail, drained
15 vanilla wafers
1 pint vanilla ice cream
Put cookies into a paper or plastic bag. Roll with a rolling pin
until crumbs are formed. Put ice cream in a refrigerator
tray. Put 1/3 of the crumb mixture in each third of the
tray. Fill in the spaces in between with the fruit
cocktail. Freeze for 1 hour or more.
DATE-MARSHMALLOW LOG
~Shared by Mary H.,
Montreal, Canada
Serves 8
1 1/2 cups graham cracker crumbs
1 cup miniature marshmallows
1 cup chopped dates
2 cups chopped California walnuts
1 cup whipping cream (not whipped)
In large bowl, stir together graham cracker crumbs and
marshmallows. Add dates and walnuts; mix well. Mix in the
whipping cream. Shape into a roll 3 inches across. Wrap in
waxed paper; chill for at least 2 hours in refrigerator. Slice to
serve.
STRAWBERRY CAKES
~Shared by Mary H.,
Montreal, Canada
1 cup strawberries
1/4 cup sugar
4 sponge cake dessert cups
1/2 cup whipping cream
Wash berries; remove stems. Cut each berry in half, place in a
bowl. Add sugar. Fill dessert cups with strawberries.
Beat whipping cream until fluffy and stands in peaks. Top each
dessert cup with a generous dollop of whipped cream.
EASY LEMON PIE
~Shared by Mary H.,
Montreal, Canada
1 premade graham cracker crust
1 egg
1 teaspoon grated lemon peel
1/2 cup lemon juice
1 15-ounce can sweetened condensed milk
In large bowl, beat egg. Add lemon peel and lemon juice; beat
well. Add sweetened condensed milk and stir until mixture
thickens. Spread filling in pie shell. Chill pie for about
1 hour, or until firm.
STRAWBERRY ICE CREAM
PIE
~Shared by Mary H.,
Montreal, Canada
2 tablespoons butter
1 1/2 cups Rice Krispies cereal
1 quart strawberry ice cream
12 large marshmallows
Grease a refrigerator tray. Melt butter and marshmallows in the
microwave. Add Rice Krispies; stir until coated. Put your
hand in a sandwich bag, then press the cereal mixture in the
tray. Cool completely. Spoon ice cream into cooled
crust. Freeze. Cut into thirds, then cut each piece on the
diagonal. Top each piece with a whole strawberry, if
desired. Serves 6.
MOCHA MOUSSE FREEZE
~Shared by Mary H.,
Montreal, Canada
1 package (8 squares) semi-sweet chocolate, divided
2 1/2 cups whipping cream, divided
2 tablespoons instant coffee
1 tablespoon vanilla
1 package chocolate wafer cookies
Place 7 chocolate squares in medium microwaveable bowl. Add
coffee granules and 1 cup cream. Microwave on high, 2 to 3
minutes, or until chocolate is completely melted and mixture is well
blended when stirred. Stir in vanilla. Cool to room
temperature, stirring occasionally.
Beat remaining cream with mixer on high speed until soft peaks
form. Gently stir into chocolate mixture. Spread 1/4 of the
mousse onto bottom of 9-inch springform pan; cover with 10 to 12
cookies. Repeat layers twice; cover with remaining mousse.
Freeze 4 hours. Remove from freezer for 15 minutes before
serving. Let stand at room temperature to soften slightly.
Meanwhile, melt remaining chocolate square as directed on package.
Remove rim of pan. Drizzle melted chocolate over dessert.
Source: kraftcanada.com
FROZEN PEANUT BUTTER
CHEESECAKE
~Shared by Treva, NC
1/3 cup butter
1 cup semisweet chocolate chips
2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce
In a heavy sauce pan over low heat, melt the butter and chocolate
chips. Remove from heat and gently stir in rice cereal until coated.
Press into the bottom and sides of a 9 inch pie plate. Chill 30
minutes.
In a large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk and peanut butter until smooth. Stir in lemon juice and
vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle
chocolate topping over pie and freeze for 4 hours or until firm.
Keep in freezer until ready to serve, and return leftovers to the
freezer as well.
CHOCOLATE CHIP
COOKIE DESSERT
~Shared by Treva, NC
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup chopped nuts
3/4 cup English toffee bits or almond brickle chips
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons butter
Let dough stand at room temperature for 5-10 minutes to soften. Press
into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16
minutes or until golden brown. Cool completely on a wire rack. Spread
caramel topping over crust. In a bowl, whisk milk and pudding mix for 2
minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped
topping, nuts and toffee bits. Spread over caramel layer. Cover and
freeze for 4 hours or until firm. In a microwave, melt chocolate and
butter; stir until smooth. Drizzle over pudding layer. Cut into
squares.
Yield: 16 servings.
CHERRY-PLUM SLUMP
~Shared by Treva, NC
Makes 6 servings
2 cups sliced, pitted plums
1 cup pitted sweet cherries
3/4 cup sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons butter or margarine
1/3 cup milk
3/4 cup water
In a 3-quart saucepan combine fruit, water, and 1/2 cup of the sugar.
Bring to boiling; reduce heat. Meanwhile, for dumplings, stir together
flour, 1/4 cup remaining sugar, baking powder, cinnamon, and salt. Cut
in butter to resemble coarse crumbs. Add milk, stirring just to
moisten. Spoon dough in 6 mounds atop hot filling. Cover and simmer
about 15 minutes or until a toothpick inserted in the dumplings comes
out clean. Serve warm.
DATE CREAM DELIGHT
~Shared by Treva, NC
2 tablespoons soft butter
1 package Betty Crocker Date Bar Mix
1/4 cup chopped nuts
1/2 cup hot water
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon powdered instant coffee
1 teaspoon vanilla
Heat oven to 400 degrees. Mix butter and crumbly mix with fork; stir in
nuts. Spread in ungreased baking pan, 13 x 9 x 2 inches. Bake 10
minutes. Crumble with fork; cool. Stir water into date filling;
cool. Beat cream, sugar, coffee and vanilla until stiff. Spread 1/2 cup
crumbled mixture in freezer tray or baking pan, 10 x 6 x 1 & 1/2
inches. Spoon on half the whipped cream mixture; spread gently. Top
with 1/2 cup crumbled mixture, the date filling, 1/2 cup crumbled
mixture, remaining whipped cream and remaining crumbled mixture. Chill
4 to 5 hours, or freeze just until firm.
Makes 6 to 8 servings
OREO FROZEN PEANUT
BUTTER DESSERT
~Shared by Treva, NC
30 OREO Cookies, finely crushed (about 2-1/2 cups)
3 Tbsp. butter, melted
1 cup PLANTERS Creamy Peanut Butter
1 & 3/4 qt. (7 cups) vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
MIX cookie crumbs and butter; press onto bottom of 13 x 9-inch pan.
Freeze until ready to use. Microwave peanut butter in small
microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice
cream; spread over crust. Freeze 30 min. MICROWAVE COOL WHIP and
chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until
chocolate is completely melted and mixture is well blended, stirring
after each minute. SPREAD COOL WHIP mixture over ice cream layer; top
with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving;
let stand at room temperature to soften slightly before cutting. Freeze
leftovers.
BANANA COCONUT
UPSIDE DOWN CAKE
~Shared by Treva, NC
This easy to make Banana Coconut Upside Down Cake is ooey gooey and
delicious. Make it for dessert or even brunch!
Prep Time: 10 min
Total Time: 45
Servings: 16 slices
1 Betty Crocker yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick
1 & 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter, divided
2 Tablespoons lemon juice
1. Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans
with cooking spray.
2. With an electric mixer, beat cake mix, eggs, oil, water, and sour
cream on low until combined. Beat on high for 2 minutes.
3. Place banana slices evenly on the bottom of the two cake pans.
4. In a small saucepan melt butter. Add brown sugar and lemon juice and
heat until dissolved. Pour half of the brown sugar mixture into each of
the 2 round cake pans over the bananas. Sprinkle coconut over brown
sugar sauce.
5. Pour cake batter on top of the coconut into the two pans, dividing
equally.
6. Bake 35-40 minutes or until toothpick in the center comes out clean.
Remove from oven and let sit for 5 minutes. Invert onto serving dishes.
Slice to serve.
CHOCOLATE MOUSSE
BROWNIE DESSERT
~Shared by Treva, NC
Treat yourself to velvety chocolate mousse baked into rich, chewy
brownies. It's a dessert easy enough for everyday yet elegant enough
for guests.
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with
chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping cream
1 bag (6 oz) semisweet chocolate chips (1 cup)
3 eggs
1/3 cup granulated sugar
Chocolate Whipped Cream, if desired
3/4 cup whipping cream
3 tablespoons powdered sugar
2 tablespoons unsweetened baking cocoa
Heat oven to 350 F. Grease bottom only of 13 x 9-inch pan or 10-inch
springform pan. In large bowl, stir brownie mix, chocolate syrup,
water,oil and 2 eggs until well blended. Spread batter in pan. In
2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips
over medium heat, stirring constantly, until chocolate is melted and
mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the
granulated sugar with electric mixer on medium speed until foamy; stir
into cream-chocolate mixture. Pour evenly over batter. Bake rectangular
pan about 45 minutes, spring form pan about 1 hour & 5 minutes, or
until topping is set. Cool completely, about 1 hour. In small bowl,
beat all whipped cream ingredients with electric mixer on high speed
until soft peaks form. Serve dessert with whipped cream. Store in
refrigerator.
Variation:
Make it your way! Create butterscotch mousse bars by using butterscotch
chips in place of chocolate chips in the mousse layer.
Source: Betty Crocker Dessert
MIXED BERRY AND
BANANA FRUIT SALAD
~Shared by Treva, NC
2 cups hulled, roughly chopped strawberries
A handful of raspberries
1 cup blueberries
1 apple, peeled, cored, roughly chopped
2 bananas, peeled and thickly sliced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey
Prep the berries before the bananas and apples, and add them to a large
bowl. As soon as you add the bananas and apples, sprinkle lemon juice
over them to keep them from getting brown. Add the zest and the honey
and gently toss to combine. Serve immediately. Or cover and chill for
up to 2 hours before serving. Yield: Serves 6-8.
SWEET AND SLOW
CARAMEL PIE
~Shared by Treva, NC
Slow things down and make life easy with this decadent Sweet and Slow
Caramel Pie. This is truly one of the best slow cooker dessert recipes
out there. It's an absolute breeze to make and is always a huge hit
with a crowd!
Cooking Time:7 hr
2 (14-ounce) cans sweetened condensed milk
1 9-inch graham cracker crust
8 ounces container frozen whipped topping, thawed
1 2/5 ounces English toffee candy bar, coarsely chopped
1. Pour condensed milk in a 1 quart electric slow cooker.
2. Cover and cook 6 to 7 hours or until mixture is the color of peanut
butter, stirring mixture with a wire whisk every 30 minutes.
3. Pour into graham cracker crust; cool. Spread whipped topping over
top, and sprinkle with chopped candy bar. Cover and chill.
Source: Recipe Lion
ALOHA PINEAPPLE
DESSERT
~Shared by Treva, NC
1 can (20 oz) Dole Pineapple Tidbits
1 pkg. (3 1/8 oz) vanilla pudding and pie filling mix
1 pkg. (3 oz) Jell-O Brand lemon flavor gelatin
1 carton (4 oz ) non-dairy whipped topping
2 cups vanilla cookie crumbs
1/4 cup melted butter
Drain pineapple, reserve juice. Add water to juice to make 2 cups
liquid Combine pudding mix, gelatin and measured liquid in medium
saucepan. Cook, stirring, over medium heat until mixture comes to full
boil. Pour into a bowl; chill until thickened. Fold thawed topping into
pudding mixture. Meanwhile, combine cookie crumbs and melted butter.
Press into 9-inch square baking pan. Bake in 375 degrees oven 8
minutes; cool. Pour pudding mixture into cooled crust. Top with
pineapple. Chill about 2 hours until firm.
FRUIT SALAD PIE
~Shared by Treva, NC
4 cups sliced fresh peaches
1 & 1/2 cup. water
3/4 cup sugar
2 tbsp. cornstarch
1 sm. pkg. peach Jell-o
Whipped cream
Confectioners sugar
1 (9 inch) graham cracker pie crust
Sprinkle pie crust lightly with confectioners sugar. Place sliced
peaches in pie crust. Mix sugar and cornstarch. Add water and cook over
medium heat, stirring constantly, until mixture comes to a boil. Cook
until clear and thick. Add Jell-o. Stir until dissolved. Pour over
peaches while still hot. Chill until set. Serve topped with whipped
cream.
TOFFEE POKE CAKE
~Shared by Treva, NC
Prep: 25 min.
Bake: 25 min. + chilling
1 package (18-1/4 ounces) chocolate cake mix
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped
Prepare and bake cake according to package directions, using a greased
13-in. x 9-in. baking pan. Cool on a wire rack. Using the handle of a
wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into
holes. Spoon remaining caramel over cake. Top with whipped topping.
Sprinkle with candy. Refrigerate for at least 2 hours before serving.
HOLIDAY SAUSAGE
(This is a cake)
~Shared by Treva, NC
Crumble 18 ounces graham crackers (preferably chocolate-flavored) or
other similar cookies. In a bowl, combine:
14 ounces (1 can) condensed milk
5 tablespoons cocoa powder (or more to taste).
Add:
7 ounces softened butter.
Add:
cracker crumbs and mix until uniform.
Wrap into parchment or cellophane, roll into a log. Freeze for about an
hour, then transfer to refrigerator for a couple of hours or overnight.
Slice as is, with the wrapping, as you would slice sausage. Just eat
the slice of cake and discard the wrapper.
MOCK ICE CREAM
SANDWICHES
~Shared by Treva, NC
1 box chocolate graham crackers (you can also use reg. cinnamon graham
crackers)
1 tub Lite Cool Whip (sugar free cool whip)
Break a rectangle chocolate graham cracker into two squares. Squish a
tablespoon of the Cool Whip between the two squares. Wrap in Saran Wrap
and freeze. Repeat with all the graham crackers. When they freeze, the
graham cracker softens slightly and it's almost like an ice cream
sandwich.
PINA COLADA PUDDING
CAKE
~Shared by Treva, NC
1 box yellow cake (2 layer) mix
Bake as directed on box in 9 x 13 inch pan. Take from oven while still
warm and make holes in it all over the cake. (Use end of wooden mixing
spoon.)
Mix the following ingredients together. (This will be thick)
1 can (8 oz) cream of coconut
1 can Eagle Brand condensed milk
Pour this mixture over the cake which has the holes punched in it. Be
sure to spread the mixture all over the cake and work it into the
punched holes. Cool completely.
While cake is cooling mix together
1 carton Cool Whip (13 oz.)
1 c flaked coconut
1 c chopped nuts (pecans or walnuts)
Spread on cake and refrigerate. This is delicious and very easy to
prepare.
ULTRA-EASY PUMPKIN
PIE SQUARES
~Shared by Treva, NC
Prep Time: 10 mins
Total Time: 1 hrs 10 mins
Servings: 12
Crust
1 package yellow cake mix (set aside one cup of the dry mix before
proceeding) or 1 package spice cake mix (set aside one cup of the dry
mix before proceeding)
1/2 cup melted butter or 1/2 cup melted margarine
1 eggs
Filling
1 (29 ounce) can pumpkin
2 eggs
2/3 cup evaporated milk
1 & 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup brown sugar
Topping
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/3 cup chopped walnuts (optional)
Grease and flour a 8 X 11 inch baking pan.
Preheat oven to 350°.
Disregard instructions on cake mix box, you're not going to bake a
cake.
Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and
mix till it holds together (different cake mixes react differently, so
you may need to add a small amount of milk 1/2 tsp. at a time, if
necessary to hold mixture together). Pat crust mixture into pan with
your fingers, coating bottom and up the sides about 1 inch. Mix
together the filling ingredients, along with the reserved 1 cup of dry
cake mix, and pour into the crust.
Mix the topping ingredients (minus the optional nuts) together with a
fork or pastry blender till mixture is crumbly. Mix in nuts, if
desired.
Sprinkle topping mixture over filling and bake for 45-60 minutes or
until a cake tester comes out clean.
Cool and serve with whipped cream.
QUICK WATERMELON
SHORTBREAD COOKIE
CRUMBLE
~Shared by Treva, NC
Wow! This fast dessert is one we're betting you've never tried...but
once you do, you'll be hooked. Crumbled shortbread cookies topped with
bits of watermelon and more cookie crumbles become even more decadent
with a dollop of sinful whipped cream.
Serves: 8
Preparation Time:5 min
4 cups crumbled shortbread cookies
4 cups small pieces of seeded watermelon
1. Place half of the crumbled cookies in bottom of a deep 9 x 13-inch
baking dish and flatten into an even layer.
2. Spoon watermelon over that in an even layer. Sprinkle remaining
cookies over top. Serve as is or topped with sweetened whipped cream.
Source: Mr. Food
BREAD PUDDING
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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3 eggs
3 cans (12 ounces each) evaporated milk
1-1/4 cups sugar
1/4 cup butter, melted
1/2 to 1 cup raisins
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 loaf (1 pound) unsliced bread, cubed
Directions
In a large bowl, beat eggs. Add the milk, sugar, butter, raisins,
vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 325° for 50-60
minutes or until a knife inserted near the center comes out clean.
Serve warm or cold. Refrigerate leftovers. Yield: 12-16 servings.
Taste Of Home Country Cooking Collection, 1996
BUTTERMILK PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 350 degrees (175 degrees C). Beat eggs until frothy;
add butter, sugar and flour. Beat until smooth. Stir in buttermilk,
vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60
minutes, or until center is firm.
CREAM CHEESE
PINEAPPLE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
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1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) vanilla yogurt
1 cup pineapple preserves
Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on
a wire rack.
In a bowl, beat cream cheese until smooth. Add the yogurt and
preserves; pour into crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 30 minutes before cutting. Yield: 6-8 servings.
FRESH STRAWBERRY CUP
~Shared by Dorie, IL
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1 quart fresh strawberries rinsed, drained and sliced
confectioners' sugar, if desired
shortbread cookies
Arrange strawberry slices in dessert bowls; sprinkle with sugar.
Mix gently. Serve with cookies.
Source: Taste Of Home Country Cooking Collection 1996
PEANUT BUTTER CRUNCH
PIE
~Shared by Dorie, IL
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1/3 C. peanut butter
1/3 C corn syrup
2 C Rice Krispies
1 quart vanilla ice cream, slightly softened
Measure peanut butter and corn syrup into mixing bowl, mix until
thoroughly combined. Add Rice Krispies cereal; stir until well coated.
With back of spoon, press mixture evenly and firmly in bottom and
around sides of lightly buttered 9-inch pie pan to form crust. Chill
until firm. Spread ice cream evenly in chilled crust. Freeze until
firm. Cut into wedges to serve.
CHOCOLATE ICEBOX
COOKIES
~Shared by Dorie, IL
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2 cups (12 ounces) semisweet chocolate chips, melted
4 cups cornflakes, crushed
1/2 cup chopped dates
1/2 cup chopped pecans
Directions
Combine all ingredients in a large bowl. Drop by tablespoonfuls onto
waxed paper-lined baking sheets. Chill until firm, about 15-20 minutes.
Yield: about 4 dozen.
APPLE DATE SNACK BARS
~Shared by Dorie, IL
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Crisco Original No-Stick Cooking Spray
2 cups reduced fat biscuit baking mix
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup butter
3 large egg whites
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 (8 oz.) package chopped dates
1 1/2 cups finely chopped apples
Powdered sugar
Instructions
HEAT oven to 350ºF. Spray 15 x 10-inch pan with no-stick cooking spray.
BEAT baking mix with sweetened condensed milk, butter, egg whites,
vanilla and cinnamon in large bowl until smooth. Stir in dates and
apples. Pour into prepared pan.
BAKE 25 to 30 minutes or until golden. Cool. Sprinkle with powdered
sugar.
LIBBY'S FRUIT
COCKTAIL PIE
~Shared by Dorie, IL
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1 graham cracker crust
1 (3 oz.) box Jello gelatin, strawberry
1 can Libby's Lite fruit cocktail
2 tbsp. cornstarch
1 pkg. Sweet 'N Low
1 small jar maraschino cherries for garnishment
Instructions
Mix Jello according to directions. Heat fruit cocktail, cornstarch and
Sweet 'N Low. Mix all ingredients. Place in crust after cooling. Chill
for 2 hours. Garnish with cherries. Frost with Cool Whip.
MICROWAVE ALMOND
FUDGE CANDY
~Shared by Dorie, IL
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1/2 cup cocoa
3-1/2 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
1 tsp. vanilla extract
1/2 cup chopped almonds
Place first five ingredients in a microwave-safe bowl. Cook on high for
about 2 minutes. Remove from microwave and beat until smooth. Stir in
almonds. Pour into a buttered 8 inch square pan. Let cool or
refrigerate until firm, then cut into squares.
CHERRY NUT BANANA
DESSERT
~Shared by Dorie, IL
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4 bananas peeled
whipped cream
12 walnut halves chopped
maraschino cherries
Dice bananas and place in dessert dishes. Immediately before
serving, top with whipped cream, nuts and cherries.
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DIET COKE BROWNIES
~Shared by Maggie,
TX
Since this Diet Coke Brownies recipe only calls for 2 ingredients,
literally anyone can make this simple brownie recipe from Kelly of Eat
Yourself Skinny. Here, simply mix together a can of diet soda with a
box of Betty Crocker low-fat brownie mix and then bake until you have
delectable fudge-y brownies. Using Diet Coke instead of the traditional
chocolate brownie recipe add-ins means the final product is sweet
without being overloaded with fat and calories. Each brownie clocks in
at 115 calories and just 2 grams of fat, plus in a pinch you could use
a low-fat chocolate cake mix to make this sweet treat.
Yields: 18
1 box Betty Crocker Low-Fat Fudge Brownie mix
1 (12 oz) can Diet Coke
Pour brownie mix into a medium-sized bowl and pour in your 12 oz. can
of diet coke. Using a hand held mixer or whisk, combine
ingredients until you see no more lumps. Pour mixture into a 9 x
9-inch pan coated with cooking spray and bake according to the package
directions, adding an additional 5 to 10 minutes to the baking
time. Your brownies should bake for about 40 to 45 minutes, or
until a toothpick inserted comes out clean. Allow to cool for
about 5 minutes and enjoy!
Source: Eat Yourself Skinny
http://www.eat-yourself-skinny.com/2012/04/diet-coke-brownies.html
IRRESISTIBLE LEMON
CHIFFON PIE
~Shared by Maggie,
TX
A quick and easy lemon dessert bursting with lemon flavor. The perfect
ending to a meal.
1 cup evaporated milk
1 (0.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup SPLENDA No Calorie Sweetener, Granulated
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9-inch) graham cracker crust
Pour evaporated milk in a mixing bowl; place in freezer until ice
crystals form (about 30 minutes).
Sprinkle gelatin over water and lemon juice in a small saucepan; let
stand 1 minute. Stir in SPLENDA Granulated Sweetener and cook over
medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
Stir in lemon rind and lemon extract.
Beat evaporated milk at high speed with an electric mixer until soft
peaks form (about 5 minutes). Gradually add gelatin mixture, beating at
high speed until mixture is combined. Do not over beat.
Pour mixture into crust; cover and chill 1 hour or until set.
Makes 8 servings.
Preparation Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Nutritional Information Per Serving (1/8 of recipe): Calories 160;
Calories from Fat 70; Fat 7g (sat 1.5g); Cholesterol 0mg; Sodium 170mg;
Carbohydrates 22g; Fiber 1g; Sugars 13g; Protein 2g
Splenda is a no-calorie sweetener made from sugar that is suitable for
diabetics.
Source: Splenda
http://www.splenda.com
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FROZEN CHOCOLATE MOUSSE
~Shared by Luanne,
FL
This is excellent, quick and easy to do. Diabetic friendly.
2 boxes sugar-free instant chocolate pudding, (1.4 oz ea)
3 cups fat-free milk
4 tsp cinnamon
16 oz frozen "lite" whipped topping, thawed
1/2 cup mini chocolate chips
Recipe Instructions:
Place pudding mix, milk, and cinnamon in a large mixing bowl. Beat with
an electric mixer on medium speed until pudding is dissolved.
Add whipped topping and mix on low speed until smooth. Gently stir in
chocolate chips.
Cover tightly and freeze until firm, about 3 hours. To serve, scoop
into bowls using an ice cream scoop.
This recipe yields 12 servings. Serving size: 1 cup
PEANUT BUTTER COOKIES
~Shared by Mary S.,
Nashville, TN
Yield: 24 cookies. Serving size: 2 cookies
INGREDIENTS
- 1/4 cup margarine, softened
- 1 cup creamy style peanut butter
- 1/4 cup egg substitute
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 cup Splenda Granular
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
DIRECTIONS
Heat oven to 350F.
In a large bowl, beat margarine and peanut butter with an electric
mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla extract. Beat on high speed for
approximately 1 1/2 minutes.
Add Splenda and beat on medium speed until well blended, approximately
30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour
mixture to peanut butter mixture, beating on low speed until well
blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet
pan, about 2 inches apart. Flatten each ball with a fork, pressing a
crisscross pattern into each cookie. Bake 7-9 minutes or until light
brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 140; Protein: 3 g;
Sodium: 110 mg; Carbohydrates: 9 g; Fat: 11 g; Cholesterol: 0 mg
Exchanges: Starch 1/2; Fat 2
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
WALNUT FUDGE
~Shared by Mary S.,
Nashville, TN
Yield: 48 2-inch-square pieces, 1 piece per serving.
Ingredients
- 3 cups carob
- 1/4 teaspoon artificial sweetener
- 1 (14 -ounce) can sweet condensed milk (not evaporated milk)
- 1 cup chopped walnuts
- 1-1/2 teaspoon vanilla extract
- 48 walnut halves
Directions
In a heavy 2-quart saucepan, combine the carob, artificial sweetener
and condensed milk. Cook over low heat until carob is completely
melted. Remove from heat.
Add chopped walnuts and vanilla extract. Stir until completely mixed.
Pour into a 9" x 9" square pan. Chill in refrigerator until almost firm.
Score the top of the fudge into squares 2" x 1/2" deep. Place a walnut
half on the top of each square.
Chill until firm. Finish cutting into squares.
Nutritional Information Per Serving: Calories: 137; Protein: 4 g;
Sodium: 11 mg; Fiber: 0.3 g; Carbohydrates: 13 g; Cholesterol: 4 mg;
Fat: 8 g
Exchanges: 1 Bread/Starch, 1-1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
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MINI APPLE CRISP FOR TWO
~Shared by Luanne,
FL
1 medium apple, peeled and sliced
1 tablespoon all purpose flour
2 tablespoons brown sugar
1 tablespoon butter or margarine
2 tablespoons quick-cooking oats
1/8 teaspoon ground cinnamon cream, optional
Place apple slices in a small greased baking dish. In a small bowl,
combine flour and brown sugar; cut in butter until mixture resembles
coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices.
Bake, uncovered, at 350F for 35-40 minutes or until tender. Serve
BERRY PATCH PARFAIT
~Shared by Dorie, IL
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2 tablespoons Smuckers Strawberry Low Sugar Preserves
1 (6 ounce) container vanilla yogurt
1 cup low fat granola cereal
1 cup fresh mixed berries
Directions
Combine preserves and yogurt in bowl mixing until well combined.
Layer each of 2 8-ounce parfait glasses as follows: 1/4 cup granola,
1/4 cup berries, 3 tablespoons yogurt mixture, 1/4 cup berries.
Garnish with a dollop of remaining yogurt mixture and a whole
strawberry.
ONE MINUTE PEANUT
BUTTER CAKE
~Shared by Maggie,
TX
Makes 1 serving
Ingredients:
1 egg, beaten
1 Tbs. brown sugar
1/2 tsp. baking powder
1 Tbs. flour
2 Tbs. peanut butter
1 tsp. milk
1 Tbs. powdered sugar
Directions:
In a small bowl, whisk together egg, brown sugar, baking powder, peanut
butter and flour.
Pour batter into a greased ramekin. Microwave for 30 seconds.
While the cake is microwaving, stir together milk and powdered sugar,
adding more powdered sugar if necessary to thicken frosting.
Remove cake from ramekin, pour frosting over top.
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AMERICAN SPIRIT OREO
COOKIE BALLS
Prep Time: 20 mins
Total Time: 90 mins
servings: 48 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.5 oz.) OREO Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1 Tbsp. red, white and blue multi-colored sprinkles
Directions
Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate;
place in single layer in shallow waxed paper-lined pan. Top with
sprinkles.
Refrigerate 1 hour or until firm.
Kraft Kitchen Tips
How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on
HIGH 2-1/2 min. or until chocolate is completely melted, stirring every
30 sec.
How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in
batches, to bowl of melted chocolate. Use 2 forks to roll balls in
chocolate until evenly coated. Remove balls with forks, letting excess
chocolate drip back into bowl. Place balls in prepared pan; let stand
until chocolate coating is firm.
How to Store
Store in tightly covered container in refrigerator.
Source: Philly Recipes, Kraft
5-MINUTE CANDY BAR
PIE
Ingredients
1 1/4 C. cold milk
2 3.9 oz. pkg. Jell-O Chocolate Flavor or Vanilla Flavor Instant
Pudding & Pie Filling Mix
1 8 oz. tub Cool Whip Whipped Topping, thawed, divided
4 1.5 oz. bars chocolate candy, cut into 1/4-inch pieces, divided
1 ready-to-use chocolate flavor crumb crust
Directions
Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl
with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 C. of
the candy bar pieces; stir remaining pieces into pudding mixture. Spoon
into crust. Spread remaining whipped topping over pudding mixture;
sprinkle with remaining candy pieces. Serve immediately or refrigerate
until ready to serve.
Yield: 8 servings
STUFFED STRAWBERRY
CHEESECAKE
24 large strawberries
12 oz cream cheese (light cream cheese works well here, saves on
calories too!)
1 tsp vanilla extract
3 tbl confections sugar
1/2 cup finely chopped almonds or graham cracker crumbs
Cut stems off of strawberries and hollow out with a sharp knife. Mix
cream cheese, vanilla and confection sugar until smooth and creamy.
Generously fill each strawberry with cream cheese mixture. Fill bowl
with chopped almonds or graham cracker crumbs and dip the top each
strawberry in the topping.
CHERRY DUMP CAKE
Serves: 6
Ingredients
1 box white or yellow cake mix
1/4 pound butter or margarine, at room temperature
1/2 cup chopped nuts (walnuts or pecans)
2 cans prepared cherry pie filling
Instructions
Preheat oven to 350 degrees F.
In a mixer blend the cake mix with the butter until it is fine and
crumbly. Take out and save about 1 cup of the mixture.
Pour the remainder of the mixture into the bottom of a 9" x14" baking
pan and bake for about 15 minutes, or until lightly brown.
Pour the cherry pie filling over the hot baked crust.
Mix the chopped nuts into the remaining cake mix mixture and sprinkle
over the pie filling.
Return to the oven for about 30-40 minutes, or until the mix mixture is
lightly browned.
Serve with a scoop of vanilla ice cream or whipped cream.
MOM'S BISQUICK
COBBLER
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)
Turn oven to 375°F.
Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick,
sugar, and milk. Pour over melted butter. Spoon fruit over. If using
canned peaches, pour on some of the juice also.
Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13
inch pan.
STRAWBERRY SOUR
CREAM BREAD
2-1/3 cups baking mix (Bisquick, Jiffy Baking Mix, etc.)
3/4 cup granulated sugar
1/3 cup sour cream
1/4 cup vegetable oil
1-1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 cup chopped nuts
1 cup chopped strawberries
Preheat oven to 350. Grease and flour a regular size loaf pan ( or 4
mini loaf pans).
Mix together all the ingredients except the nuts and strawberries. Beat
50 strokes by hand. Stir in the nuts and the strawberries. Pour into
prepared loaf pan(s). Bake for 50-60 minutes ( 40 minutes for small
loaves) or until a wooden pick inserted in center comes out clean. Cool
5 minutes and remove from pan.
EASY CANDY COOKIES
Makes 25 cookies.
3/4 cup peanut butter chips
3 oz bittersweet chocolate, chopped
1 egg + 1 egg yolk
1 tsp salt
1 cup light brown sugar or Splenda
1 tsp baking soda
1/2 cup toffee pieces
1 cup pretzel M&M's
1 tbs vanilla
1/2 cup sugar or Splenda
2 sticks unsalted butter or margarine, room temp
2 1/4 cups flour
HEAT oven to 350°. Line 2 baking sheets with parchment paper. Whisk
flour and baking soda in a bowl. Cream butter, brown sugar and sugar
until incorporated, then beat until light and fluffy. Add salt,
vanilla, egg and egg yolk, beat until combined. Add pretzel M&M's,
beat for a few seconds until slightly crushed. Add flour mixture until
combined. Mix in chocolate, toffee and peanut butter chips. ROLL
heaping tablespoonfuls of dough into balls, place on baking sheets.
Slightly flatten each ball. Bake cookies until edges are golden brown
and centers are no longer wet, 13 min. Cool on baking sheets for a few
minutes, then transfer to a rack to cool completely, then SERVE.
CHIPPY CINNAMON
SCONES
Prep: 20 min.
Bake: 20 min.
Ingredients
1-2/3 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecans, toasted
1/4 cup milk chocolate English toffee bits
1 tablespoon butter, melted
GLAZE:
1/4 cup confectioners' sugar
4-1/2 teaspoons spreadable cream cheese
2-1/4 teaspoons 2% milk
1/4 teaspoon vanilla extract
Directions
In a large bowl, combine the flour, brown sugar, baking powder,
cinnamon and salt. Stir in cream just until moistened. Stir in the
chocolate chips, pecans and toffee bits. Turn onto a floured surface;
knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate
wedges and transfer to a lightly greased baking sheet. Brush with
butter. Bake at 375° for 16-20 minutes or until golden brown. Combine
the glaze ingredients; drizzle over scones. Serve warm. Yield: 6 scones.
Nutrition Facts: 1 scone equals 499 calories, 29 g fat (16 g saturated
fat), 70 mg cholesterol, 270 mg sodium, 57 g carbohydrate, 2 g fiber, 6
g protein.
Source: Taste of Home
DOUBLE CHOCOLATE
CHEWIES
1 Package Butter Recipe Fudge Cake Mix
2 eggs
1/4 Cup oil
1 Package semisweet chocolate pieces (6 oz)
1 Cup chopped nuts
Preheat oven to 350. Combine dry cake mix, eggs, and oil in a bowl
(mixture will be stiff). Stir in chocolate pieces and nuts: use your
hands if necessary. Pat mixture in bottom of a greased 13 x 9 x 2 pan.
Bake at 350 for 25 to 30 minutes. Cut into bars.
PEANUT BUTTER CUPS
Servings: 9-12
Prep Time: 20 Minutes
Ingredients:
1/2 lb. butter or margarine
1 1/2 cup peanut butter
1 pkg. chocolate chips
4 cup powdered sugar
1/3 lb. crushed graham crackers
Directions:
Mix butter, peanut butter, powdered sugar and graham crackers together
and press into 9x13 buttered pan. Melt chocolate chips in a double
boiler and spread evenly over the mixture. When cool, cut into squares.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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