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CountryMom05
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| Posted: Sun Jun 27th, 2010 01:06 am |
FRUIT COCKTAIL BUNDT CAKE
1 pkg. Pillsbury Yellow Butter cake mix
1 lb. 1 oz. can fruit cocktail, not drained
3 eggs
Combine cake mix, fruit cocktail with liquid and 3 eggs. Blend and heat as
directed on package. Bake in well greased Bundt pan, lightly floured, 40 to
50 minutes until top springs back when touched. Cool on rack 15 minutes
before removing from pan.
Frosting: Combine 3 ounce package cream cheese, 2 tablespoons light cream,
2 tablespoons sugar. Beat until smooth
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CountryMom05
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| Posted: Tue Jul 6th, 2010 12:37 am |
Golden Corn and Chicken Stuffing Bake
1 (10 3/4 ounce) can Campbell's Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.
Servings: 4
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CountryMom05
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| Posted: Tue Jul 6th, 2010 12:40 am |
Frosty Peach Supreme
A nice chilled dessert that tastes great especially in summer
Ingredients:
* 1 cup sliced fresh or frozen peaches, divided
* 2 cups (16 oz.) peach yogurt
* 1 carton (8 oz.) frozen whipped topping
* 1 graham cracker crust
Directions:
Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust.
Cover and freeze for 4 hours or until firm. Top with remaining peaches
Servings: 8
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CountryMom05
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| Posted: Tue Jul 6th, 2010 12:49 am |
Twinkie Toffee Temptation
1 small box vanilla instant pudding
2 C. milk
10 single Twinkies
8 oz. Heath bars, crushed or 6 oz. bag of toffee bits
4 oz. Cool Whip
Prepare pudding with milk. Set aside.
Slice Twinkies in halves lengthwise. Line a 13 x 9-inch dish with
bottom halves of Twinkies, filling side up. Sprinkle on 1/2 cup crushed candy. Pour in pudding. Spread Cool Whip over the top. Top with remaining candy. Cover and refrigerate.
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CountryMom05
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| Posted: Tue Jul 6th, 2010 01:02 am |
Pizza Burgers
1 1/2 lbs. groung beef
1/4 lb. Italian sausage
8- 10 pepperonis, chopped fine
6 hamburger buns
6 slices mozzerella cheese
pizza sauce
onion and bellpepper strips (optional)
mushroom and black olive slices (optional)
In bowl, mix beef, sausage, 1/2 c pizza sauce and pepperoni well.
Form into 6 patties. Cook patties on
grill or inskittle. Spread 1 tsp. pizzas sauce on bun.
Put patty and slice of cheese on top. Garnish with onion, pepper,
mushroom and olives if desired.
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CountryMom05
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| Posted: Tue Jul 6th, 2010 01:03 am |
Lemonade Pie
1 (6oz.)can Frozen Lemonade
1 can Sweetened Condensed Milk
1 (8oz.)pkg. Cool Whip
1 Graham crumb crust
Combine all ingredients except crust. Mix well. Pour into crust. Chill 3 hours.
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CountryMom05
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| Posted: Wed Jul 7th, 2010 12:31 am |
Magic Marshmallow Crescent Puffs
Puffs:
1/4 cup sugar
2 TBs all purpose flour
1 tsp cinammon
2 (8 oz) cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup margarine or butter (melted)
Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tsps milk
1/4 cup chopped nuts, if desired
Heat oven to 375 degrees.
In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles.Dip 1 marshmallow in margarine, roll in sugar mixture.
Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining margarine; place margarine side down in ungreased large muffin cup or 6 oz custard cup. Repeat with remaining marshmallows.
Bake at 375 degrees for 12 to 15 minutes or until golden brown.
(Place foil or cookie sheet on rack below muffin cups to guard against spills.) Immediately remove from muffin cups; cool on wire racks.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistancy. Drizzle over warm rolls. Sprinkle with nuts.
This won the 1969 Pillsbury Bake-Off contest.
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:30 pm |
Parmesan Knots
1 pkg. (12 oz.) refrigerated buttermilk biscuits
1/2 cup canola oil
3 tbsp. grated parmesan cheese
1 tsp. each garlic powder, dried oregano, dried parsley flakes
Heat oven to 400º F. (200º C). Cut each biscuit into thirds. Roll each piece into a 3" rope and tie into a knot. Tuck ends under. Place 2" apart on a greased baking sheet. Bake 8 - 10 minutes or until golden brown. In a large bowl, combine remaining ingredients; add warm knots and gently toss to coat.
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:30 pm |
Applesauce Nut Bread
2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup walnuts -- coarsely chopped
1 egg
1 cup applesauce
2 tablespoons shortening -- melted
Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper,
sift flour, baking powder, cinnamon, salt, soda; add walnuts. In
mixing bowl, beat egg; add applesauce, shortening. Add flour mixture;
stir just until blended; turn into pan. Bake 1 hour. Cool in pan
10 minutes; remove. Cool overnight before slicing.
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:31 pm |
Tomato Dumplings
1 qt. cooked tomatoes
1 pt. water
3/4 tsp. salt
1/8 tsp. pepper
1/2 stick butter
1 c. sugar
Also will need:
1 1/2 c. flour
1 tsp. salt
3 tsp. baking powder
1 tsp. cream of tartar
1/3 c. Crisco
Water to make stiff dough
Bring to fast, rolling boil tomatoes, water, salt, pepper, butter, sugar, celery,
onions or peppers (chopped) may be added.
Combine dry ingredients. cut in Crisco, add enough water for stiff dough. Roll out
thin, cut in 2 inch squares. Flour each square well. Drop individually into hot boiling
tomatoes. Cover. Turn to low, cook about 15 minutes. Stir occasionally. Can be made
ahead and reheated in oven. Enjoy.
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:32 pm |
Cream Cheese-Blueberry Cinnamon Rolls
1 (16 ounce) loaf frozen bread dough
4 ounces cream cheese, softened
1/3 cup brown sugar
1-2 teaspoons cinnamon
1 cup blueberries, fresh or frozen (thawed)
Butter flavor cooking spray
1 cup sifted confectioners' sugar
2 tablespoons milk
Thaw bread in refrigerator overnight.
Turn dough out onto a lightly floured surface. Roll dough into 12 x
16-inch rectangle and spray surface with the cooking spray. Spread
cream cheese evenly over the dough.
Combine brown sugar and cinnamon; sprinkle mixture over the rectangle.
Sprinkle with the blueberries. Roll dough jellyroll fashion, starting
at long side. Pinch seam to seal, but do not seal ends. Cut roll into
12 (1-inch) slices; place slices, cut side down, in a sprayed 9 x
13-inch baking pan. Spray tops with the butter flavor cooking spray.
Cover with plastic wrap and let rise in a warm place, free from
drafts, until doubled in size.
Meanwhile, heat oven to 350 degrees F.
Remove wrap and bake for 20-30 minutes, or until lightly browned.
Combine the confectioners' sugar and 2 tablespoons milk, stirring
well. Drizzle over the warm rolls.
Credit http://www.recipegoldmine. com
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:36 pm |
OREO & Fudge Ice Cream Cake
1/2 cup Hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet. FREEZE 4 hours or until firm.
Source: Kraft Recipes
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CountryMom05
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| Posted: Wed Jul 28th, 2010 12:37 pm |
Creole Seasoning Mix
2-1/2 tbsp. paprika
2 tbsp. each salt, garlic powder
1 tbsp. each black pepper, onion powder, cayenne pepper, dried oregano
1 tbsp. dried thyme
Mix all ingredients. Use as needed.
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CountryMom05
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| Posted: Thu Aug 5th, 2010 12:51 am |
Groovy Banana Blitz
Makes 3 servings.
Prep Time: 10 minutes
INGREDIENTS
2 ripe bananas
2 cups ice cubes
1 container (6 ounces) vanilla yogurt
1 tablespoon sugar
1/4 teaspoon McCormick® Pure Orange Extract
McCormick® Assorted NEON! Food Colors and Egg Dye
DIRECTIONS
1. Place all ingredients, except food colors, in blender container; cover. Blend on high speed until smooth.
2. Divide mixture evenly into 4 portions. Stir 6 drops of a different food color into each portion.
3. Pour the different colors alternately into each of 3 tall glasses to serve.
NUTRITION INFORMATION
per serving
Calories: 145
Fat: 1 g
Carbohydrates: 30 g
Cholesterol: 3 mg
Sodium: 40 mg
Fiber: 2 g
Protein: 2 g
Source: McCormick
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Lumbee1
Administrator
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| Posted: Mon Aug 23rd, 2010 03:12 am |
CountryMom05 wrote: OREO & Fudge Ice Cream Cake
1/2 cup Hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet. FREEZE 4 hours or until firm.
Source: Kraft Recipes
Thanks for this, I want to try to make it. I hope it turns out right..LOL 
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