Ingredients:
1 tube chocolate chip cookie dough
12 oz. cool whip
2/3 c. powdered sugar
1 pkg cream cheese
1 lg pkg chocolate pudding
2 3/4 c. milk
2 chocolate crunch bars
1 tsp. vanilla
Directions:
*Bake cookie dough at 350' for 12-15 min. on a cookie sheet.
*Let cool.
*2nd layer:
2 c. cool whip
1 pkg softened cream cheese
2/3 c. powder sugar
1 tsp vanilla
---Refrigerate to harden and keep layers
*3rd layer: Chocolate pudding
---Refrigerate to keep layers
*4th layer: Top w/ remaining cool whip
*Final layer: Chop and crumble crunch bar and sprinkle on top
It's not fancy but it's delicious!!
Source: Londa Stanley
Submitted by: Becky Baughman
Wednesday, March 23, 2011
Tuesday, February 22, 2011
Coconut Cupcakes
Cupcake Ingredients:
1 box white cake (Betty Crocker)
3-4 tsp coconut extract
Directions: Follow cake directions, making cupcakes.
4 oz cream cheese (half bar)
1 jar marshmallow creme
1/2 tsp vanilla extract
1 cup powdered sugar (can use more to your liking)
Sweetened shredded coconut for topping
Directions:
*Personal Note:Cupcakes are better than cake. I tried making a cake, not quite the
same.
Rachael Moore made these for Sarah Ziegler's baby shower. Delicious. Made them for Travis and Haley and they absolutely love them.
Submitted by: Kusha Keenan
1 box white cake (Betty Crocker)
3-4 tsp coconut extract
Directions: Follow cake directions, making cupcakes.
Frosting Ingredients:
1 stick butter, softened4 oz cream cheese (half bar)
1 jar marshmallow creme
1/2 tsp vanilla extract
1 cup powdered sugar (can use more to your liking)
Sweetened shredded coconut for topping
Directions:
Blend on low speed, med speed, adding sugar last.
Frost cupcakes once they have cooled and lightly sprinkle with sweetened shredded coconut.*Personal Note:Cupcakes are better than cake. I tried making a cake, not quite the
same.
Rachael Moore made these for Sarah Ziegler's baby shower. Delicious. Made them for Travis and Haley and they absolutely love them.
Submitted by: Kusha Keenan
Wednesday, January 26, 2011
Shrimp with Orzo
Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled
Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.
Serves: 10 (small portions maybe) Personal Note: I serve this in shallow soup bowls.
Submitted by: Kusha Keenan
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled
Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.
Serves: 10 (small portions maybe) Personal Note: I serve this in shallow soup bowls.
Submitted by: Kusha Keenan
Monday, January 24, 2011
De's Chili Con Queso
Ingredients:
2 lb. Velveeta, cut into cubes
1 lb hot sausage (or sage) (optional)
1 (or 2, if desired) cans Rotel, undrained
1/2 - 1 cup sliced green onions (as much as you desire)
3/4 tsp tabasco
3 TBSP chopped jalapenos
Directions:
*Cut Velveeta into cubes, add can(s) or Rotel and melt both together in crock pot
*Meanwhile, brown sausage in skillet and when done, add to cheese mixture
*Add remaining ingredients and cook on low heat (about 2-3 hours) or until hot
*Milk may be added for extra creaminess, if desired.
*Serve with tortilla chips
Submitted by: DeAnne Anderson
2 lb. Velveeta, cut into cubes
1 lb hot sausage (or sage) (optional)
1 (or 2, if desired) cans Rotel, undrained
1/2 - 1 cup sliced green onions (as much as you desire)
3/4 tsp tabasco
3 TBSP chopped jalapenos
Directions:
*Cut Velveeta into cubes, add can(s) or Rotel and melt both together in crock pot
*Meanwhile, brown sausage in skillet and when done, add to cheese mixture
*Add remaining ingredients and cook on low heat (about 2-3 hours) or until hot
*Milk may be added for extra creaminess, if desired.
*Serve with tortilla chips
Submitted by: DeAnne Anderson
Sunday, January 23, 2011
Asian Noodle Chicken
Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves
Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.
Serves: 4
Personal Notes: I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.
Submitted by: Kusha Keenan
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves
Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.
Serves: 4
Personal Notes: I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.
Submitted by: Kusha Keenan
Tuesday, January 18, 2011
Georgia Cracker Salad
Ingredients:
1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper
Directions:
*In a medium size bowl, coarsely crush the crackers with your hands (you should have big cracker pieces)
*Add the remaining ingredients
*Mix well
*Serve immediately.
*Season, to taste, with salt and pepper.
Source: My friend Sarah Foley
Submitted by: DeAnne Anderson
1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper
Directions:
*In a medium size bowl, coarsely crush the crackers with your hands (you should have big cracker pieces)
*Add the remaining ingredients
*Mix well
*Serve immediately.
*Season, to taste, with salt and pepper.
Source: My friend Sarah Foley
Submitted by: DeAnne Anderson
Friday, January 7, 2011
Cumin Crusted Pork Tacos
Ingredients
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil
Salsa:
2 cups frozen whole-kernel corn, thawed (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
Remaining ingredients:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas
Directions:
*Preheat oven to 425°.
*To prepare pork, combine first 5 ingredients.
*Rub cumin mixture over pork.
*Heat oil in a large cast-iron skillet over medium-high heat.
*Add pork; cook 4 minutes or until browned on all sides.
*Bake at 425° for 12 minutes or until a thermometer registers 155°.
*Remove pork from oven; let stand 5 minutes.
*Cut pork across grain into thin slices.
*To prepare salsa, combine corn and next 7 ingredients (through beans).
*Combine sour cream and chipotle in a blender; process until smooth.
*Wrap tortillas, 3 at a time, in a damp paper towel.
*Microwave at high 20 seconds.
*Spoon about 1 ounce pork onto each tortilla.
*Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
Yummy and very healthy!
Makes enough to serve 4-6 easily with leftovers.
**The salsa is also really good just for eating with chips.
Source: Cooking Light
Submitted by: Lori Cover
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil
Salsa:
2 cups frozen whole-kernel corn, thawed (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
Remaining ingredients:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas
Directions:
*Preheat oven to 425°.
*To prepare pork, combine first 5 ingredients.
*Rub cumin mixture over pork.
*Heat oil in a large cast-iron skillet over medium-high heat.
*Add pork; cook 4 minutes or until browned on all sides.
*Bake at 425° for 12 minutes or until a thermometer registers 155°.
*Remove pork from oven; let stand 5 minutes.
*Cut pork across grain into thin slices.
*To prepare salsa, combine corn and next 7 ingredients (through beans).
*Combine sour cream and chipotle in a blender; process until smooth.
*Wrap tortillas, 3 at a time, in a damp paper towel.
*Microwave at high 20 seconds.
*Spoon about 1 ounce pork onto each tortilla.
*Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
Yummy and very healthy!
Makes enough to serve 4-6 easily with leftovers.
**The salsa is also really good just for eating with chips.
Source: Cooking Light
Submitted by: Lori Cover
Tuesday, January 4, 2011
Rebecca’s Turnip Green Soup
Ingredients:
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)
Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer
From the Kitchen of Katie Nikolai
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)
Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer
From the Kitchen of Katie Nikolai
Monday, January 3, 2011
Chocolate Chip Muffins
Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup butter
3/4 cup sugar
2 eggs
2 tsp vanilla
1 cup sour cream
6 oz semi-sweet chocolate chips
Directions:
*Preheat oven 400*
*Cream butter and sugar until fluffy
*Beat in eggs
*Beat in vanilla
*Mix dry ingredients and add to butter mixture (ALTERNATE with sour cream - begin and end with flour)
*Stir in chocolate chips
*Bake 20 minutes
Makes: 1 dozen.
Submitted by: DeAnne Anderson
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup butter
3/4 cup sugar
2 eggs
2 tsp vanilla
1 cup sour cream
6 oz semi-sweet chocolate chips
Directions:
*Preheat oven 400*
*Cream butter and sugar until fluffy
*Beat in eggs
*Beat in vanilla
*Mix dry ingredients and add to butter mixture (ALTERNATE with sour cream - begin and end with flour)
*Stir in chocolate chips
*Bake 20 minutes
Makes: 1 dozen.
Submitted by: DeAnne Anderson
Monday, December 27, 2010
Orange Glazed Apple Pie
Ingredients:
PIE:
¾ cup sugar
2 T flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups sliced, peeled, tart apples (about 5 medium)
1/3 c raisins
Pastry for double crust pie (9 inches)
3 T butter (or a little more)
2 T orange juice
GLAZE:
½ c confectioners sugar
4- ½ tsps orange juice
½ tsp grated orange peel
Directions:
*In large bowl, combine sugar, flour, cinnamon and salt.
*Add apples and raisins, toss to coat.
*Line a 9” pie plate with bottom pastry, trim to 1” beyond edge of plate.
*Spoon apple mixture into crust.
*Dot with butter
*Sprinkle with orange juice.
*Roll out remaining pastry to fit top of pie.
*Cut slits in top; place over filling and trim.
*Bake at 400 degrees for 40-45 minutes or until golden.
*In a small bowl, whisk glaze ingredients and blend.
*Spread over warm pie.
*Cool on wire rack.
Submitted by: Katie Nikolai
PIE:
¾ cup sugar
2 T flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups sliced, peeled, tart apples (about 5 medium)
1/3 c raisins
Pastry for double crust pie (9 inches)
3 T butter (or a little more)
2 T orange juice
GLAZE:
½ c confectioners sugar
4- ½ tsps orange juice
½ tsp grated orange peel
Directions:
*In large bowl, combine sugar, flour, cinnamon and salt.
*Add apples and raisins, toss to coat.
*Line a 9” pie plate with bottom pastry, trim to 1” beyond edge of plate.
*Spoon apple mixture into crust.
*Dot with butter
*Sprinkle with orange juice.
*Roll out remaining pastry to fit top of pie.
*Cut slits in top; place over filling and trim.
*Bake at 400 degrees for 40-45 minutes or until golden.
*In a small bowl, whisk glaze ingredients and blend.
*Spread over warm pie.
*Cool on wire rack.
Submitted by: Katie Nikolai
Chicken Wild Rice Soup
Ingredients;
1 med onion chopped
1 c. chopped celery
2 carrots sliced
1/2 c.butter (I use a tad more than half stick)
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Ben's wild rice with seasoned packet)
2 c. light cream or whole milk
2 c. cooked diced chicken (I chop really small pieces)
1 tsp parsley (I use fresh)
2 tsp lemon pepper (I always add more and squeeze fresh lemon juice as well)
Directions:
*In large soup pot, saute onion, celery, and carrots in butter, 10 to 15 minutes until veggies are tender.
*Reduce heat.
*Blend in flour until bubbly and well combined, cook about 3 minutes.
*Gradually add chicken broth stirring constantly until smooth.
*Bring to a boil for 1 minute.
*Reduce heat to simmer.
*Add remaining ingredients.
*Simmer for 20 minutes.
Submitted by: Kusha Keenan
1 med onion chopped
1 c. chopped celery
2 carrots sliced
1/2 c.butter (I use a tad more than half stick)
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Ben's wild rice with seasoned packet)
2 c. light cream or whole milk
2 c. cooked diced chicken (I chop really small pieces)
1 tsp parsley (I use fresh)
2 tsp lemon pepper (I always add more and squeeze fresh lemon juice as well)
Directions:
*In large soup pot, saute onion, celery, and carrots in butter, 10 to 15 minutes until veggies are tender.
*Reduce heat.
*Blend in flour until bubbly and well combined, cook about 3 minutes.
*Gradually add chicken broth stirring constantly until smooth.
*Bring to a boil for 1 minute.
*Reduce heat to simmer.
*Add remaining ingredients.
*Simmer for 20 minutes.
Submitted by: Kusha Keenan
Pepperoni Dip
Ingredients:
1 8 oz cream cheese softened
1/2 c. sour cream
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 c. pizza sauce
1/2 cup chopped pepperoni
1/4 cup diced red bell pepper
1/4 c chopped green onions
1/2 cup mozzarella cheese
Directions:
*Beat cream cheese and sour cream.
*Add oregano, garlic powder and pepper flakes.
*Spread in 8"dish.
*Spread pizza sauce over cream cheese mixture
*Sprinkle pepperoni, bell pepper, and green onion over the top.
*Bake 350 for 10 minutes.
*Top with mozzarella cheese and bake for another 10 minutes, just enough to melt the cheese (Do not over cook the cheese on top)
*Serve with Carr plain crackers or Saltines.
**Personal Notes:
*I double the recipe for parties, etc.
*You can add more pepper flakes and garlic to your liking.
Submitted by: Kusha Keenan
1 8 oz cream cheese softened
1/2 c. sour cream
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 c. pizza sauce
1/2 cup chopped pepperoni
1/4 cup diced red bell pepper
1/4 c chopped green onions
1/2 cup mozzarella cheese
Directions:
*Beat cream cheese and sour cream.
*Add oregano, garlic powder and pepper flakes.
*Spread in 8"dish.
*Spread pizza sauce over cream cheese mixture
*Sprinkle pepperoni, bell pepper, and green onion over the top.
*Bake 350 for 10 minutes.
*Top with mozzarella cheese and bake for another 10 minutes, just enough to melt the cheese (Do not over cook the cheese on top)
*Serve with Carr plain crackers or Saltines.
**Personal Notes:
*I double the recipe for parties, etc.
*You can add more pepper flakes and garlic to your liking.
Submitted by: Kusha Keenan
Cinnamon Walnut Coffee Cake
*Note: double the recipe if you want to use a Bundt cake/ring mold - you won't end up using all the batter, but if you don't double it, it won't fill up the mold enough.
Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts
Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk
Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk
Directions:
*Heat the oven to 350 F
**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts
**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)
*Bake for 50-60 min until cake tester inserted is clean
*Cool on wire rack
**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm
Source: "My Momma"
Submitted by: Michelle Meadows Turner
Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts
Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk
Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk
Directions:
*Heat the oven to 350 F
**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts
**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)
*Bake for 50-60 min until cake tester inserted is clean
*Cool on wire rack
**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm
Source: "My Momma"
Submitted by: Michelle Meadows Turner
Peanut Blossoms
Ingredients:
48 Hershey's Kisses
1/2 C shortening
3/4 C peanut butter
1/3 C granulated sugar
1/3 C packed light brown sugar
1 egg
2 Tbls milk
1 tsp vanilla extract
1 & 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar
Directions:
*Heat oven to 375 F.
*Remove wrappers from chocolate.
*Beat shortening and peanut butter in large bowl until well blended.
*Add 1/3 C granulated sugar and brown sugar; beat until fluffy.
*Add egg, milk and vanilla; beat well.
*Stir together flour, baking soda and salt
*Gradually beat flour mixture into peanut butter mixture.
*Shape dough into 1-inch balls.
*Roll in granulated sugar
*Place on ungreased cookie sheet.
*Bake 8 to 10 minutes or until lightly browned.
*Immediately press a chocolate piece into center of each cookie
*Cookie will crack around the edges.
*Remove from cookie sheet to wire rack.
*Cool completely.
Makes 4 dozen.
Prep time: approx. 15 mins.
Bake time: approx 8 mins
Submitted by: Heather Dufresne
48 Hershey's Kisses
1/2 C shortening
3/4 C peanut butter
1/3 C granulated sugar
1/3 C packed light brown sugar
1 egg
2 Tbls milk
1 tsp vanilla extract
1 & 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar
Directions:
*Heat oven to 375 F.
*Remove wrappers from chocolate.
*Beat shortening and peanut butter in large bowl until well blended.
*Add 1/3 C granulated sugar and brown sugar; beat until fluffy.
*Add egg, milk and vanilla; beat well.
*Stir together flour, baking soda and salt
*Gradually beat flour mixture into peanut butter mixture.
*Shape dough into 1-inch balls.
*Roll in granulated sugar
*Place on ungreased cookie sheet.
*Bake 8 to 10 minutes or until lightly browned.
*Immediately press a chocolate piece into center of each cookie
*Cookie will crack around the edges.
*Remove from cookie sheet to wire rack.
*Cool completely.
Makes 4 dozen.
Prep time: approx. 15 mins.
Bake time: approx 8 mins
Submitted by: Heather Dufresne
Sunday, December 19, 2010
Apple Dump Cake
Ingredients:
1 LARGE can or 2 REGULAR size cans Apple Pie Filling
1 cup brown sugar
1 package spice cake mix
1 cup chopped pecans or pecan halves
2 sticks butter (sliced into bits)
Directions:
*Preheat oven to 325*
*Layer all ingredients in the order provided above, ending with slices of butter scattered around the top
*Bake 1 hour
*Serve warm with vanilla ice cream (if desired)
Submitted by: DeAnne Anderson
1 LARGE can or 2 REGULAR size cans Apple Pie Filling
1 cup brown sugar
1 package spice cake mix
1 cup chopped pecans or pecan halves
2 sticks butter (sliced into bits)
Directions:
*Preheat oven to 325*
*Layer all ingredients in the order provided above, ending with slices of butter scattered around the top
*Bake 1 hour
*Serve warm with vanilla ice cream (if desired)
Submitted by: DeAnne Anderson
Pumpkin Lasagna
Ingredients:
1/2 pound sliced fresh mushrooms (I didn't add these)
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese or cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese
Directions:
*In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
*In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
*Top with three noodles (noodles will overlap slightly).
*Spread 1/2 cup pumpkin sauce to edges of noodles.
*Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. *Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes.
*Uncover; sprinkle with remaining Parmesan cheese.
*Bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.
Serves: 6
Submitted by: Kelly Birckett
1/2 pound sliced fresh mushrooms (I didn't add these)
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese or cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese
Directions:
*In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
*In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
*Top with three noodles (noodles will overlap slightly).
*Spread 1/2 cup pumpkin sauce to edges of noodles.
*Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. *Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes.
*Uncover; sprinkle with remaining Parmesan cheese.
*Bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.
Serves: 6
Submitted by: Kelly Birckett
Monday, November 15, 2010
Campbell's Green Bean Casserole
Ingredients:
1 can (10 & 3/4 oz.) Campbell's brand Cream of Mushroom Soup
1/2 C milk
1 tsp soy sauce
dash pepper
4 C cooked cut green beans
1 & 1/3 C French's brand French Fried Onions
Directions:
*Mix soup, milk, soy sauce, pepper and 2/3 C onions in 1 & 1/2 quart casserole.
*Bake at 350 for 25 mins or until hot. Stir.
*Sprinkle with remaining onions and bake for 5 more minutes.
Prep time 10 mins. Cook time 30 mins
Serves: 6
Source: Campbell's
Submitted by: Heather Dufresne
1 can (10 & 3/4 oz.) Campbell's brand Cream of Mushroom Soup
1/2 C milk
1 tsp soy sauce
dash pepper
4 C cooked cut green beans
1 & 1/3 C French's brand French Fried Onions
Directions:
*Mix soup, milk, soy sauce, pepper and 2/3 C onions in 1 & 1/2 quart casserole.
*Bake at 350 for 25 mins or until hot. Stir.
*Sprinkle with remaining onions and bake for 5 more minutes.
Prep time 10 mins. Cook time 30 mins
Serves: 6
Source: Campbell's
Submitted by: Heather Dufresne
Sunday, November 14, 2010
Sweet Potatoe Pie
Ingredients:
4 lbs. sweet potatoes, peeled and cut into 1 inch pieces
2/3 cup packed brown sugar
5 tblsp. butter
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows (or more :o)
Directions:
*Preheat oven to 375 degrees.
*Arrange potatoes in 13 x 9 x 2 inch glass baking dish.
*Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. *Bring to boil, stirring until sugar dissolves.
*Pour over potatoes; toss to coat.
*Cover dish tightly with foil.
*Bake potatoes 50 minutes.
*Uncover, smash up potatoes and cook for about another 20 minutes or so.
*Increase oven temp to 500 degrees.
*Top potatoes with marshmallows.
*Return to oven and bake until marshmallows begin to melt and turn brown… about 3 minutes.
Submitted by: Annie Distelzweig
4 lbs. sweet potatoes, peeled and cut into 1 inch pieces
2/3 cup packed brown sugar
5 tblsp. butter
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows (or more :o)
Directions:
*Preheat oven to 375 degrees.
*Arrange potatoes in 13 x 9 x 2 inch glass baking dish.
*Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. *Bring to boil, stirring until sugar dissolves.
*Pour over potatoes; toss to coat.
*Cover dish tightly with foil.
*Bake potatoes 50 minutes.
*Uncover, smash up potatoes and cook for about another 20 minutes or so.
*Increase oven temp to 500 degrees.
*Top potatoes with marshmallows.
*Return to oven and bake until marshmallows begin to melt and turn brown… about 3 minutes.
Submitted by: Annie Distelzweig
Hoolies Cornbread Stuffing
Ingredients:
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste
Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey
Submitted by: Annie Distelzweig
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste
Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey
Submitted by: Annie Distelzweig
Monday, November 8, 2010
Tara's Curry Couscous-Stuffed Acorn Squash: Take 2 (a Variation)
Ingredients:
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste
Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.
*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.
Serves: 2
Source: Williams Sonoma Vegetarian Cookbook
Submitted by: Tara Morrissey
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste
Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.
*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.
Serves: 2
Source: Williams Sonoma Vegetarian Cookbook
Submitted by: Tara Morrissey
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