NO PEEK BRISKET Ingredients:
1 (2-3lb) brisket
1 C Ketchup
1/4 C vinegar
1 small onion, chopped
1 bay leaf, crushed
1/2 C brown sugar Preparation:
Mix ketchup, vinegar, onion, bay leaf & brown sugar together; set
aside. Rub salt & pepper into brisket & place brisket in foil. Pour
mixture over brisket;wrap generously & seal. DON'T PEEK!
Bake for 3-4 hours at 325 degrees in oven. |
SPAGHETTI PIZZA PIE
8 oz spaghetti, cooked & drained
1 egg, lightly beaten
2 cups spaghetti sauce
1/2 cup Parmesan cheese
1 lb. ground beef, cooked & drained
1 8-oz pkg shredded mozzarella cheese
Toss together spaghetti, Parmesan cheese & egg. Place in 9-in pie plate. Press along bottom & sides to form crust. Mix meat & sauce. Spread mixture over spaghetti crust. Sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes or until heated through.
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CABBAGE SOUP
1 head of cabbage
rice
1-2 lbs. ground turkey (or beef, pork, chicken)
1 jar tomato sauce
1 onion
1 cup mushrooms, sliced (optional)
Peel the outer leaves from the cabbage & finely chop. Place cabbage in crockpot & add uncooked rice. Saute onions & turkey on stove top & add to crockpot. Add mushrooms. Pour in tomato sauce & stir. Cook on low for 8-12 hours or on high for 6-8 hours.
Serves 10
HOMESTYLE POT ROAST
2 pounds boneless beef chuck, cut into large chunks
1 can (14.5oz.)stewed tomatoes
1 packet (1.5oz.) beef stew seasoning
DIRECTIONS:
1.Combine beef, tomatoes, & seasoning in a crock pot.
2.Cook, covered on low 8 hours (or high 4 hours).
Cook time: 8 hours
4 servings
CROCK POT SMOTHERED STEAK
1 1/2 lbs round steak, cut in strips
1/4 tsp pepper
1 green pepper, sliced
1 can tomatoes (1 lb)
3 Tbs. soy sauce
1/3 cup flour
1 tsp salt
1 large onion, sliced
1 (4oz) can mushrooms, drained
1 (10 oz) pkg. frozen green beans
Put steak strips, flour, salt & pepper in crock pot. Stir well to coat. Add remaining ingredients. Cover & cook on low for 8 hours (or high for 4 hrs). Serve with rice.
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ONION RING CHICKEN
4 skinless chicken breasts
1/2 cup margarine, melted
1 Tbs. Worcestershire sauce
1 can (2.5oz) fried onion rings, crushed
Flatten each breast, season to taste. Combine margarine & Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange in baking dish. Top with remaining margarine mix. Bake at 350 for 45 minutes.
POTATO CRUSTED CHICKEN
3/4 cup dry flake mashed potatoes
1/4 cup grated cheddar cheese
1 tsp dried oregano leaves
1 lb. boneless, skinless, chicken breasts
1/4 cup mayonnaise
Combine dry mashed potatoes, cheddar cheese, & oregano in a shallow bowl. Cut chicken breast in 4 pieces. Brush pieces on both sides with mayonnaise, then dip into potato mixture & coat well on both sides. Place chicken on greased cookie sheet. Bake at 400 degrees for 25 minutes or until golden brown.
Makes 4 servings.
QUICK CHICKEN PARMIGIANA
1/2 cup grated parmesan cheese
1/4 cup seasoned breadcrumbs
6 boneless chicken breasts
1/4 cup margarine, melted
1 jar spaghetti sauce
2 cups shredded mozzarella cheese
-Mix together parmesan cheese & breadcrumbs.
-Dip chicken in margarine & coat with breadcrumbs.
-Spoon sauce in a 13 x 9 baking dish & add chicken.
-Top with mozzarella cheese.
-Bake at 350 degrees for 30 minutes.
SKILLET CHICKEN with NOODLES
1 can (14.5oz.) diced tomatoes with sweet onions
2 cups uncooked egg noodles
8 oz shredded cooked chicken
1 package (.87oz) chicken gravy mix, prepared according to package directions.
DIRECTIONS:
1. Combine tomatoes & 1 1/2 cups water in a large skillet. Bring to a boil. Add noodles; stir. Reduce heat & simmer, covered, 10 minutes or until noodles are tender, stirring occasionally.
2. Stir in prepared gravy & chicken. Heat until warmed through & gravy has thickened.
Cook time: 12 minutes
4 servings
MOIST GARLIC CHICKEN
1/3 cup butter, melted
2 garlic cloves, minced
1 tsp garlic powder
1/2 tsp salt
1/2 cup breadcrumbs
1/4 cup finely shredded cheddar cheese
6 boneless, skinless chicken breasts
dash of pepper
In a shallow bowl, combine butter, garlic, garlic powder, & salt. In another bowl, combine breadcrumbs, cheese & pepper. Dip chicken in butter mixture & then coat in breadcrumb mixture. Place in a 13x9x2 greased pan. Cover & bake at 350 degrees for 45-50 minutes.
TURKEY MUSHROOM BAKE
1 loaf bread (cubed 1 day ahead)
2 cups of roasted turkey or baked ham (cubed)
1 (8oz) can mushrooms (drained)
11 large eggs (beaten)
3 1/2 cups milk
1 tsp salt
1 1/2 tsp poultry seasoning
1-2 cups grated swiss cheese
Arrange bread cubes in a 9' x13' pan, sprayed with non-stick cooking spray. Arrange turkey (or ham) & mushrooms over bread. Whisk together eggs, milk & seasonings. Pour over bread, turkey & mushrooms. Cover with plastic wrap & refrigerate (at least 4 hours). Remove wrap & top with cheese. Bake at 350 degrees for 60 minutes or until a knife inserted in middle comes out clean. Do not underbake. Serve warm.
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CRUNCHY HERBED POTATOES
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 lb potatoes, peeled & cubed
1 red pepper, cubed
1 y ellow pepper, cubed
1 tsp each: minced sage, rosemary, thyme, marjoram, & basil
Salt & pepper
1 clove garlic, minced
Heat butter & olive oil in a large skillet & cook potatoes over high heat until they become brown & crisp, about 15 minutes. Fold in peppers & saute for approximately 3 minutes. Stir in the minced herbs, garlic, salt & pepper. Transfer to serving dish. Serve hot or warm.
POTATOES AU GRATIN
2 lbs potatoes, peeled
2 cloves garlic, minced
2 Tbs fresh herbs, chopped
4 Tbs butter, divided
2 Tbs flour
2 cups fresh breadcrumbs
1/2 tsp salt
2 cups cheddar cheese
3/4 cup milk
1/2 cup half-and-half
Preheat oven to 360 degrees. Boil potatoes until tender. Drain & mix with garlic & herbs. Place in a greased 2-quart baking dish. Melt 2 Tbs of butter & mix in breadcrumbs. Set aside. Melt remaining butter in a saucepan & add flour & salt. Remove from heat & slowly add milk & half-and-half. Cook over low heat until slightly thickened. Remove from heat & whisk in cheese. Pour mixture over potatoes & top with breadcrumbs. Bake 20 minutes.
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BLT SALAD
1 head Romaine lettuce
3-4 tomatoes
1 lb. bacon, fried crisp & broken
Seasoned croutons
Dressing:
2 Tbs bacon dripping
1/2 cup mayonnaise
2 Tbs. red wine vinegar
1/4 cup fresh basin
Pinch of sugar
Milk (if needed to thin dressing)
Mix well; Stir dressing into salad.
CHAMPAGNE SALAD
8 oz. cream cheese
1/3 cup sugar
1 (8 oz) tub of cool whip
1 can pineapple chunks, drained
1 package frozen strawberries, thawed
2 large bananas, sliced
Cream sugar & cream cheese. Mix in cool whip. Add pineapple, strawberries & bananas. Freeze salad. Take out of freezer 30 min before serving & cut into squares. Serve on a bed of lettuce.
CORN RELISH SALAD
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 tsp celery seed
1/4 tsp whole mustard seed
1 (16oz) can corn, drained
1 (16oz) can sauerkraut, drained
1/2 cup chopped green pepper
1/3 cup chopped onion
1 (2 oz) jar diced pimiento, drained
Combine sugar, oil, vinegar, & seeds in a medium bowl. Stir until sugar dissolves. Add remaining ingredients. Mix well. Cover & refrigerate at least 8 hours or overnight. Drain & stir before serving.
CRANBERRY SALAD
4 cups of fresh cranberries
1 orange, peeled & sectioned
2 cups boiling water
2 (3oz) packages of raspberry gelatin
1 cup drained, crushed pineapple
1 cup chopped celery
1 cup chopped walnuts
1/2 tsp. salt
2 cups sugar
In a food processor, mix cranberries & orange sections. In a bowl, mix water & gelatin & add cranberry mixture. Let cool. Stir in pineapple, celery, walnuts & salt. In a pot over medium heat, mix sugar & 1 cup of water & bring to a boil. Cook until thick, about 5 minutes. Cool 10 minutes. Stir into gelatin mixture. Pour into serving bowl & refrigerate 8 hours.
Serves 12
STRAWBERRY PRETZEL SALAD
1 1/2 cup crushed pretzels
4 1/2 Tbs. white sugar
3/4 cup butter
1 cup white sugar
2 (8oz) packages cream cheese
1 (8oz) container frozen whipped topping, thawed
1 (6oz) package strawberry flavored gelatin
2 ups boiling water
1 (16oz) package frozen strawberries
Preheat oven to 350 degrees. mix together the pretzels, 4 1/2 Tbs sugar & melted butter. Press this mixture into the bottom of a 9x13 inch pan & bake for 10 minutes or until lightly toasted. Set aside & cool completely.
In a medium bowl, beat 1 cup sugar & cream cheese until smooth. Fold in the whipped topping & spread evenly over the cooled crust. Refrigerate for 30 minutes.
In a bowl, stir together the gelatin mix & boiling water. Mix in frozen strawberries & stir until thawed. Pour over cream cheese mixture in the pan. Refrigerate until completely chilled.
CLASSIC CHICKEN & GRAPE SALAD
-3 1/2 lbs cooked, boneless, skinless, chicken breasts, cut into 3/4-1in chunks
-5 ribs celery, coarsely chopped
-1 1/2 cup seedless green grapes, cut in half
-1 1/2 tsp dried thyme
-1 1/2 tsp garlic powder
-3 cups mayonnaise
-salt 7 pepper to taste
Toss chicken, celery & grapes together in a large bowl. Season with thyme, garlic powder, salt & pepper. Bind the salad with mayonnaise until moist & creamy. Transfer the salad to a serving bowl. Refrigerate covered at least 1 hour before serving.
Makes 6-8 servings.
GREEK PASTA SALAD
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
3/4 tsp. ground balck pepper
3/4 tsp. white sugar
3 cups fresh sliced mushrooms
1 cup sliced cucumbers, cut in half
15 halved cherry tomatoes
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
4 ozs. black olives
12 ozs. sliced pepperoni sausage, cut in half
2 1/2 cups cooked macaroni
In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper & sugar. Add cooked pasta, vegetables, cheese, olives & pepperoni; toss until all ingredents are well coated. Cover & chill for 2 hours.
Fettuccine Tomato Basil Salad
Preparation Time - 15 mins.
Cooking Time - 5 mins.
Ingredients
* 1 package (9 oz.) BUITONI Refrigerated Fettuccine
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 cup (1 ounce) grated Parmesan cheese
* 1 pound fresh tomatoes, chopped
* 1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed
Directions
* PREPARE pasta according to package directions.
*TOSS pasta with oil, vinegar and cheese; add tomatoes and basil. Season with salt and ground black pepper.
Serving Size: 4
Ambrosia Salad
Sweet and fruity, this mixture of succulent fruits will delight any type of guests!
Estimated Times
Preparation Time: 10 mins.
Refrigerating Time: 30 mins.
Ingredients
- 3 cans (15 ounces each) chunky fruit cocktail, drained
- 1 can (11 ounces) Mandarin oranges, drained
- 1 cup miniature marshmallows
- 1 cup flake coconut
- 2 bananas, thinly sliced
- 2/3 cup (5 fluid-ounce can) evaporated Milk
- 1 cup sliced fresh strawberries
Directions
COMBINE fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving.
Serving Size: 6
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ALMOND MAPLE GRANOLA
3 cups rolled oats
1/2 cup chopped almonds
1/4 cup wheat germ
1 (14oz) package flaked coconut
6 Tbs pure maple syrup
6 Tbs packed dark brown sugar
1/4 cup vegetable oil
2 Tbs warm water
1/2 tsp salt
1 cup raisins
--Preheat oven to 250 degrees. Lightly grease a cookie sheet (with sides) or a large cake pan w/cooking spray.
--In large bowl, toss together the oats, almonds, wheat germ & coconut.
--In a separate bowl, whisk together the maple syrup, brown sugar, oil, water & salt.
--Pour the liquid over the oat & nut mixture & stir until evenly coated.
--Spread out on the prepared cookie sheet.
--Bake for 1 hour & 15 minutes, stirring occasionally until evenly toasted.
--Mix in raisins. Cool & store in airtight container at room temperature.
SOFT GERMAN PRETZELS
4 1/2 cups flour divided
1 pkg yeast
1 tsp salt
1 Tbs. sugar or honey
1 2/3 cup hot water
Mix dry ingredients reserving 1 cup of flour. Add hot water & stir until smooth. Add remaining flour until stiff. Cut in 12 pieces & roll into strips. Shape & bake 20 minutes at 375 degrees.
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FRUIT SALSA & CINNAMON CHIPS
2 kiwis, peeled & diced
2 Golden Delicious apples-peeled, cored & diced
8 oz. raspberries
1 lb. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves, any flavor
10 (10 in.) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar & fruit preserves. Cover & chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges & arragne in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit & spice mixture.
CRANBERRY NUT BARS
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour & melted butter; blend well. Add cranberries & walnuts, mixing gently just until coombined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown & a toothpick inserted into the center comes out clean. Cool & cut into bars.
Makes 24 servings.
GINGER PEAR CRISP
6 pears, peeled & sliced
1 Tbs. finely chopped ginger
1/2 cup brown sugar
1/2 cup raisins
2 tsp. cinnamon
2 Tbs. butter, cut in bits
TOPPING:
1/4 cup flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
1 tsp. cinnamon
6 Tbs. butter
Preheat oven to 350 degrees. Toss first 6 ingredients together in bowl. Pour into a buttered baking dish. In a separate bowl, use a fork to combine the remaining 6 ingredients. Spoon topping across pears. Bake for 30 minutes or until brown & bubbly.
CARMEL-DIPPED APPLES
5 medium apples, washed, well drained
1 pkg. (14oz.) caramels (about 50)
2 Tbsp. water
Popsicle sticks
Insert wooden popsicle sticks into stem end of each apple. Cover large plate with wax paper; grease with butter. Set aside.
Place caramels & water in large saucepan; cook on medium-low heat until caramels are completely melted, stirring constantly.
Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hr or until ready to serve. Remove from refrigerator & let stand at room temperature 15 min before serving. Store leftover dipped apples in refrigerator.
CRANBERRY DELIGHT SPREAD
1 package (8oz) cream cheese
2 Tbs. concentrated orange juice
1/8 tsp cinnamon
1 Tbs sugar
1 zest of an orange
1/4 cup finely chopped pecans (optional)
1/4 cup finely chopped dry cranberries
In bowl, combine cream cheese, juice, cinnamon, & sugar & mix on medium speed until smooth. Fold in orange zest, pecans & cranberries. Refrigerate. Garnish with a slice of cranberry or zest of orange. Serve with crackers.
Makes 1.5 cups of spread.
CRANBERRY RELISH
2 cups cranberries
1/2 cup raisins
3/4 cup sugar
1/4 cup orange juice
1 cup walnuts
2 oz curaco
Combine all ingredients in a non-reactive saucepan & bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop (about 5 minutes) Let cool & serve.
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BANANA NUT BREAD
3/4 cups sugar
1 cup (2 medium) mashed bananas
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla
2 eggs
1 1/2 cups Banana Nut Crisp Cereal
1 1/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1. Heat oven to 350 degrees. Spray bottom only of a 9 x 5 or 8 x 4 in loaf pan.
2. In large bowl, blend first 6 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pan.
3. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. cool.
Makes: 1 Loaf
GRATED GARLIC & CHEESE POPOVERS
2 eggs
1 cup flour
1 cup milk
1 Tbs. oil
1/2 tsp salt
2 Tbs. grated Parmesan cheese
1 tsp garlic powder
Beat eggs. Add flour, milk, oil & salt & beat until smooth. Pour mixture in greased muffin tins. Sprinkle with cheese & garlic powder. Bake at 475 degrees for 15 minutes. Reduce to 350 degrees & bake another 25-30 minutes. Prick tops with a fork to release steam before removing from oven.
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ROAD TRIP ROLL-UPS
8 large flour tortillas
1 package (8oz) cream cheese
1 package (8oz) sour cream
16 slices turkey breast
1 package (7oz) fresh spinach leaves (rinsed & drained)
1 package (4oz) alfalfa sprouts (rinced & drained)
2 large tomatoes, chopped
8 oz Havarti cheese, sliced
INSTRUCTIONS:
Spread each tortilla with 1 oz cream cheese than 1 Tbs of sour cream. Arrange 2 turkey slices atop each, then divide spinach leaves, alfalfa sprouts, tomoatoes & cheese evenly over turkey.
Roll up each filled tortilla tightly from one side to the other, securing with toothpicks. Chill. At serving time, cut crosswise into slices for tasty, wheel-shaped sandwiches.
Serves 8
TUNA PITA POCKETS
1 (7 oz) pouch of tuna
3 oz shredded cheddar cheese
1/2 cup chopped celery
3 Tbs. mayonnaise
3 Tbs. orange juice
4 (pita pickets, buns, etc.)
In a medium bowl, stir together tuna, cheese & chopped celery. Mix with mayonnaise & orange juice. Stuff your favorite bread with lettuce & tuna mix.
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BAG OMLET
1 quart-size freezer bag
2 eggs
handful grated cheese
salt & pepper
chopped ham
chopped onion
chopped green pepper
chopped tomatoes
Boil water in a large pot. Open freezer bag & put all ingredents into it. 'Scramble' the omelet by squishing the bag in your hands until all ingredents are nicely mixed. Squeeze all the air out of the bag & zip shut. Place the bag into the boiling water for approximately 5 minutes or until you think it's done.
Great for making over a campfire! |
CABBAGE & GROUND BEEF CASSEROLE
1 large head of cabbage
1 1/2 lbs ground beef
1/2 cup rice
1 tsp salt
1/2 tsp pepper
1 Tbs. finely chopped onion/powder
1 32-oz can tomato juice
-Grate cabbage & set aside.
-Combine ground beef, rice, salt, pepper, & onion.
-Roll into small meatballs.
-Layer cabbage & meatballs in a baking dish.
-Pour in tomato juice.
Bake at 350 for 2- 2 1/2 hours.
GREEN BEAN CASSEROLE
1 Tbs melted butter
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 cup sour cream
1 lb french style green beans
1/2 lb grated cheddar cheese
1/2 cup bread crumbs
Combine butter & flour in a saucepan & cook gently over medium heat. Stir in seasonings & sour cream. Fold in beans.
Place in a 2 quart casserole dish. Top with cheese & bread crumbs. Bake at 350 degrees for 30 minutes.
VEGALL CASSEROLE MIX
1 cup chopped onion
2 cans of orginal (or 1 extra large can) vegall mixed vegetables, drained
1 can water chestnuts (chopped & drained)
1 cup grated cheddar cheese
3/4 cups of mayonnaise
1 roll of ritz crackers
1/2 stick of butter or margarine
Mix together except for the ritz & butter. Put in square casserole dish.
Finely crush ritz crackers TIP: Put some crackers in a bowl, then put another bowl inside that bowl & roll the top bowl in a circular motion crushing the crackers)
Spread the crackers over the casserole, then pour the melted butter over the cracker crumbs.
Cook for 30 minutes at 350 degrees (until bubbly & browning on top)
MEAT & VEGETABLE CASSEROLE
2 med potatoes, diced
3 carrots, diced
2-3 celery stalks, diced
1 onion, diced
1 cup peas
1 lb ground beef
1 can condensed tomato soup
salt & pepper to taste
Place vegetables in the bottom of a greased casserole dish in the order listed. Brown meat & season with salt & pepper. Spread over the vegetables. Pour tomato soup on top (undiluted). Cover & bake for 1.5 hours.
Serves 4-6
SHEPHERD'S PIE
1 can (20oz) beef stew
1/2 cup shredded cheddar cheese
Potato Topping:
1 1/3 cup water
1/2 tsp salt
2 Tbs. margarine
1/3 cup milk
1 1/3 cup instant potato flakes
Warm beef stew in a 1 1/2-2 qt casserole dish in a 350 degree oven for 10 minutes. Perpare potato mixture as directions on box. Spoon potato mix over hot stew. Top with cheese. Cook uncovered for 10 minutes or until cheese has melted.
Serves 4
Prep time: 10 min; Cook time 20 min.
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CHERRY POUND CAKE PARFAIT
Pound cake, cut into 1/2' cubes
1 can (21oz) cherry or blueberry pie filling
1/2 gallon vanilla ice cream
Directions:
1.Place 1/4 cup of pie filling in bottom of parfait dish or tall glass.
2.Using spoon, add 3/4 inch layer of ice cream.
3.Add 1/3 cup cubed pound cake squares.
4.Repeat layers.
5.Top with gererous scoop of ice cream
6.Garnish with fruit.
Makes 4 servings.
LOW-CARB CHOCOLATE CREAM
15 oz. container ricotta cheese
2 oz. cream cheese
1 packet artificial sweetner
2 tsp. unsweetened cocoa
1/2 cup fresh raspberries, or frozen & drained
Topping:
1 cup heavy whipping cream with 1 Tbsp. sugar
With mixer, blend together cream cheese, sweetener & cocoa for 1 minute on medium speed. Scrape bowl & add ficotta cheese. Mix 1 minute more to blend completely. Chill for an hour. Spoon into serving glass, layering raspberries with chocolate creme. Top with dollop of whipped cream & raspberries & serve.
PUMPKIN CHEESECAKE
2 8-oz oackages cream cheese
2 eggs
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
12 oz canned pumpkin
2 ready-made graham cracker pie crusts
1/4 cup butter, melted
Preheat oven to 350 degrees. Brush pie crusts with melted butter. Bake for 5 minutes. Combine remaining ingredients until smooth. Pour mixture into pie crusts & bake for 30-45 minutes, until set.
Makes 2 pies.
PUMPKIN CHOCOLATE BROWNIES
* 2/3 cup firmly packed brown sugar
* 1/2 cup 100% Pure Pumpkin
* 1 large egg
* 2 large egg whites
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon Baking Cocoa
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup Semi-Sweet Chocolate Mini Morsels
Directions
* PREHEAT oven to 350° F. Coat 9-inch-square baking pan with nonstick cooking spray.
* COMBINE sugar, pumpkin, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
* BAKE for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
SUGAR FREE STRAWBERRY CREME DESSERT
15 oz container ricotta cheese
2 oz cream cheese
1 packet artifical sweetener
1/2 cup fresh strawberries, or frozen & drained
With mixer, blend together cream cheese, sweetener & berries for 1 minute on medium speed. Scrape bowl & add ricotta cheese. Mix 1 minute more to blend completely. Chill for an hour. Spoon into serving dish, layering in strawberries. Garnish with strawberries & serve.
Serves 3-4.
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CHRISTMAS COOKIES (Old Fashoned Tea Cakes)
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 3/4 cup flour
2 Tbs baking powder
1/2 tsp salt
1 tsp vanilla
Sift: Flour, baking powder & salt.
Cream: Butter & sugar thoroughly, then add eggs & vanilla. Mix well. Add dry ingredients & mix well.
Chill for 15 minutes, roll out to 1/8 in thick. Cut with cookie cutter & sprinkle with decorations.
Bake at 400 degrees for 10-12 minutes.
OATMEAL RAISIN COOKIES
1 cup (2sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3 cups uncooked oatmeal
1 cup raisins
*Heat oven to 350 degrees.
*Beat together margarine & sugars until creamy then add eggs & vanilla; beat well.
*Add flour, baking soda, cinnamon & salt; mix well.
*Stir in oats & raisins; mix well.
*Drop by rounded tablespoonfuls onto ungreased cookie sheet.
*Bake 10-12 minutes or until golden brown.
*Cool 1 minute on cookie sheet, remove to wire rack.
Makes about 4 dozen.
LEMONADE COOLERS
1 cup butter
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 (6 oz) can frozen lemonade concentrate
powdered sugar
Let lemonade thaw. In a large bowl, cream butter & sugar. Add eggs, beating until light & fluffy. Stir together flour & baking soda. Add to creamed mixture with 1/2 cup of the lemonade. Drop from teaspoon onto greased cookie sheet. Bake in 400 degree oven for 8-10 minutes. Brush hot cookies with remaining lemonade. Shake powdered sugar onto cookie. Remove to rack to cool.
(Makes 4 dozen)
PUMPKIN ORANGE COOKIES
2 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cup canned pumpkin
2 Tbs. orange juice
1 tsp grated orange peel
1/2 cup chopped nuts (optional)
Glaze:
1 1/2 cup powdered sugar
2 Tbs. orange juice
1/2 tsp. orange peel
Combine flour, baking soda & salt. In a separate bowl, beat butter, sugars, egg, pumpkin, orange juice & peel. Stir in dry ingredients & nuts (if using). Drop rounded tablespoons of mix onto an ungreased cookie sheet. Bake at 375 for 12-14 min. Mix glaze ingredients together until smooth & spread oon cookies.
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