M&M's Easter Bird's Nest Cookies - lilbitmissty
Yield: 3 dozen cookies
1 1/3 cups flaked coconut
2 sticks butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 3/4 cups M&M's Plain, Peanut, Almond or Crispy Chocolate Candies
Preheat oven to 300 F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove coconut from cookie sheet and set aside.
Increase oven temperature to 350°F.
In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture.
Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie.
Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with "M&M's" Chocolate Candies for Easter.
Comment: Fracas said: My Grandmother made these, but she cooked hers in a muffin tin, making a nest shape, and when cooked she put jelly beans in hers. Excellent.
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Cream Of Broccoli Soup - lilbitmissty
4 cups cut up broccoli pieces
1/2 onion..chopped
1/4 teaspoon salt
1 1/2 cups chicken broth
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
1 cup half and half (or milk)
1/8 teaspoon oregano
1/8 teaspoon pepper
salt to taste
Cook broccoli and onion in chicken broth until tender.
Puree in blender or food processor (leave a bit chunky).
Melt butter.
Add flour and blend.
Gradually add milk. Stirring, cook until smooth.
Add purred vegetables and half and half.
Add seasoning and simmer a few minutes so the flavors blend.
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Petite Cheesecakes - lilbitmissty
24 cupcake liners
24 vanilla wafers
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
1 can cherry pie filling
Line cupcake pans with paper or foil liners.
Place 1 wafer in each cup.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill cups 2/3 full with cream cheese mixture.
Bake at 375* for 15-20 minutes or until set. Remove from oven. Cool.
Top each with a spoonful of pie filling. Chill. In addition, you may also drizzle melted chocolate chips over the tops if you like.
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Yummy Simple Punch - lilbitmissty
1 part orange juice
2 parts pineapple juice
3 parts apple juice
Mix all together and serve over ice.
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Rocky Road Fudge Bars - lilbitmissty
1/4 cup butter
1 cup sugar
1/2 cup flour
1/2 cup half and half
1 cup chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla
1/4 teaspoon salt
1 cup miniature marshmallows
Combine butter, sugar, flour and cream in a pan.
Bring to a boil over low heat.
STIR CONSTANTLY as this can burn easily.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in remaining ingredients EXCEPT the marshmallows.
Butter an 8 inch or a 9 inch square pan.
Sprinkle the marshmallows in the bottom.
Pour the fudge mixture over them.
Chill until firm, then cut in squares.
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Chicken Crescent Squares - lilbitmissty
3 oz cream cheese, softened
2 Tbsp butter, with salt.. melted
3 medium chicken breast halves, boneless skinless
2 Tbsp milk
1 Tbsp yellow onion.. chopped
1 package(s) crescent rolls
Boil chicken and let cool. Cut into cubes.
Mix together the chicken, cream cheese, butter, milk, and onion. Season with salt and pepper.
Unroll tube of crescent rolls and press seams together. Cut into 4 rectangles. Spoon 1/2 cup of the chicken mixture onto each rectangle. fold and pinch ends together. Brush with butter and season with salt and pepper.
Bake at 350 degrees for 20 - 25 minutes.
Makes 4
Comment from poster: Oh, this sounds yummy. You could even cut them into smaller rectangles and serve them as appetizers at a party. I'm going to try this the next time I have guests, thanks!
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Creamed Chicken In Biscuit Bowls - lilbitmissty
2 Tbsp butter, with salt
1/2 cup yellow onion… finely chopped
1/2 cup celery, finely chopped
1/2 cup mushrooms, sliced
1 can cream of chicken soup..undiluted
1/2 cup milk
1/4 tsp tarragon (dried)
1 cup sharp cheddar cheese …shredded
2 1/2 cups chicken breast halves, boneless skinless, cooked and chopped
8 oz peas and carrots (frozen)
2 oz pimento
1 can(s) jumbo biscuits
- Sauté onion, celery, and sliced mushrooms in melted butter over med-high heat for 3 minutes or until tender.
- Add cream of chicken soup, milk, and tarragon and cook for 3 to 4 minutes, stirring occasionally. Add cheddar cheese and stir until cheese melts. Stir in chicken, peas, carrots, diced pimiento, and a dash of salt and pepper. Stirring often, cook over low heat for 10 minutes or until heated through.
- Spoon warm chicken mixture into biscuit bowls to serve.
Biscuit Bowls
1. Roll each biscuit into a 5 inch circle.
2. Turn muffin pan over and spray with Pam
3. Mold flattened biscuits around the OUTSIDE OF THE MUFFIN CUPS and bake at 350 degrees for 14 minutes.
4. Cool slightly and remove
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Dreamy Creamy Blueberry Squares -lilbitmissty
1 1/4 cup flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 eggs
1 (21 ounce) can blueberry pie filling
2 teaspoons lemon juice
Cool Whip
Preheat oven to 350 degrees.
Combine flour, brown sugar, butter, and pecans.
Press mixture into bottom of a 9x13 inch pan.
In a medium bowl, beat cream cheese, sugar, and eggs until smooth.
Pour cream cheese mixture over crust.
Bake 20-25 minutes or until filling is set and begins to brown around the edges.
Cool in pan 15 minutes on a wire rack.
Combine pie filling and lemon juice in a small bowl. Spread blueberry mixture over cream cheese filling. Cover and chill.
Cut into squares and top with Cool Whip.
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Jell-O 1-2-3 Clone - lilbitmissty
Remember the old Jello 1-2-3... If anyone would like to make a similar recipe, here is a clone recipe. Three layers are made as the Jell-O cools in the refrigerator.
3/4 cup boiling water
1 package (4-serving size) Jell-o brand gelatin, any flavor
1/2 cup cold water
ice cubes
1/2 cup COOL WHIP, thawed
Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin and stir until ice is partially melted.
Then add whipped topping; blend at high speed for 30 seconds.
Pour into dessert glasses.
Chill about 30 minutes. Dessert layers as it chills. Garnish as desired.
Makes 3 cups
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Pork And Bean Casserole - lilbitmissty
2 (1 pound) cans pork and beans
1 (1 pound) can kidney beans
1 package dry onion soup
½ cup catsup
½ cup water
1 tablespoon mustard
2 teaspoons vinegar
6 slices bacon
Cook bacon until crisp. Drain and crumble. Mix all ingredients and pour into a 2 quart casserole dish. Bake at 400* for 30 minutes.
******When I make this I also slice up some hot dogs and add to it.******
Bookr said: Hello Lilbitmissty, This is the recipe I use with the exception that I use ground beef instead of the bacon and only 1 t. of vinegar. I'm going to try your way next time I make them especially adding in the hot dogs. I think my husband & son will like them a different way.
NHLady said: Hi lilbitmissty........this sounds just like my mom's recipe except that she placed a whole onion in the center instead of the onion soup mix. I think yours has more flavor so I will be trying it your way. My mom and I always add the hot dogs to it too. Thank you for this great recipe. It is a definite keeper.
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Easy Honey Glazed Chicken Legs - lilbitmissty
1/2 cup honey
2 tbsp soy sauce
1/3 cup water
8 chicken drumsticks
1. Preheat oven to 475 degrees. Prepare the baking sheet by covering it with foil and cooking spray.
2. Combine honey, soy sauce and 1/3 cup of water in a large zip lock bag. Add chicken legs and toss to coat. Remove and place on baking sheet. Season with salt and pepper.
3. Bake chicken for 30 - 40 minutes. Baste every 10 minutes with the juices in the pan. Serve on platter drizzled with remaining juices.
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VIVA LA CHICKEN - lilbitmissty
4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 cream of mushroom soup
1 cup milk
1/2 onion..minced
1/2 green pepper..chopped
3/4 - 1 pound cheddar cheese..grated
Wrap chicken breasts in foil. Bake at 400* for 1 hour. Cool, bone.
Reserving 2 tablespoons of the chicken juice. Cut into bite size pieces.
Cut tortillas into strips.
Mix soups, milk, onion and green pepper.
Butter a 9 x 13 inch baking dish.
Put 2 tablespoons chicken juice in the bottom of the dish.
Layer tortillas and soup mixture in the dish.
Continue with layers until all ingredients are used, ending with soup mixture.
Top with cheese.
Cover and put in refrigerator for 24 hours to let flavors blend.
Bake at 300* for 1 - 1 1/2 hours.
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Almost Doughnuts - LilBitMissty
These are Doughnut tasting muffins!
In a large bowl, combine:
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
In another bowl, combine:
1 egg
1/3 cup oil
3/4 cup sugar
3/4 cup milk
Add wet ingredients to dry, and stir only to combine (do not over mix!). Fill muffin tins 2/3 full and bake at 350 for 20-25 minutes.
Meanwhile, melt 1/2 cup margarine or butter and set aside.
Combine 3/4 cup sugar and 1 tsp cinnamon in another bowl and set aside.
Take muffins out, and while they’re still hot, dip in melted margarine and then in cinnamon sugar mixture.
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Easy Cheeseburger Casserole - Deen Bros. - LilBitMissty
We get hungry just looking at the recipe for this biscuit-topped casserole! Made with some of our favorite foods out there—ground beef, pickles, ketchup, and cheese—this casserole is a fast way to make a big family-style meal that everyone will definitely love, especially the kids.
2 tablespoons olive oil
1 1/2 pounds ground beef
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon salt-teaspoon freshly ground black pepper
One 10 3/4 -ounce can cheddar cheese soup
3/4 cup diced dill pickle
3 tablespoons ketchup
3 1/4 cups Bisquick baking mix
1 cup milk, plus 1 to 3 tablespoons, if needed
1 cup grated extra-sharp cheddar cheese (4 ounces)
1. Preheat the oven to 400°F. Grease a 9-inch baking dish.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Brown the beef, breaking it up with a fork, for 5 to 7 minutes, or until the meat is no longer pink. Pour off the excess drippings and use a large spoon to push the beef to the side of the pan. Add the remaining olive oil and the onion. Cook for about 5 minutes, or until the onion is translucent.
3. Push the onion to the side with the beef. Add the garlic and cook for 30 seconds more. Stir the ingredients together and season with the salt and pepper. Stir in the cheese soup, pickle, and ketchup. Pat the mixture into the prepared baking dish.
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