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Contributor
Posts: 70
Registered: ‎03-25-2010

Hi LBM.  Have you seen the recipes I've posted for you on the thread?  This is my first try at a new thread, so I'm hoping that it works OK.

 

gr8auntie        (lurking since 10/12/09) 

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APPLE SAUSAGE RING ~ lilbitmissty

2 POUNDS PORK SAUSAGE
2 EGGS..SLIGHTLY BEATEN
1 1/2 CUPS CRACKER CRUMBS
1 CUP PEELED AND FINELY CHOPPED APPLE
1/4 CUP MINCED ONION
1/4 CUP MILK

LINE A 1 1/2 QUART RING WITH EITHER WAX PAPER OR PLASTIC WRAP. COMBINE ALL INGREDIENTS AND MIX WELL. PRESS MIXTURE FIRMLY IN THE MOLD. CHILL FOR SEVERAL HOURS.. UNMOLD ONTO A JELLY ROLL PAN. BAKE 1 HOUR AT 350*. TRANSFER TO SERVING PLATTER. FILL THE CENTER OF THE RING WITH SCRAMBLED EGGS. SERVE RIGHT AWAY.

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BAMS~lilbitmissty

7 STRIPS BACON
1/2 CUP ONION
1/2 CUP CHOPPED HAM,
1/2 POUND MUSHROOMS
1/2 CUP SWISS CHEESE
2/3 CUP GRATED PARMESAN CHEESE
1 CUP MAYO
6 ENGLISH MUFFINS SLICED IN HALF
CAYENNE PEPPER AND PAPRIKA

PREHEAT OVEN TO 450*. COOK BACON TIL CRISP. REMOVE FROM HEAT, DRAIN. LEAVE 1 TEASPOON DRIPPINGS ION THE PAN. CUT BACON INTO 1/4 INCH PIECES. SAUTE ONION FOR ABOUT A MINUTE IN THE DRIPPINGS. ADD HAM. SAUTE FOR ANOTHER MINUTE. ADD MUSHROOMS AND CONTINUE SAUTEING TIL THE MUSHROOMS BEGIN TO BROWN. REMOVE FROM HEAT. COOL. IN A LARGE BOWL COMBINE THE BACON, ONION, HAM, MUSHROOMS, CHEESES AND MAYO. BUTTER THE MUFFIN HALVES. PUT MUFFINS ON A COOKIE SHEET. SPREAD THE MIXTURE ON EACH HALF. BAKE FOR 15 MINUTES. REMOVE FROM OVEN. TOP EACH MUFFIN WITH A TINY DASH CAYENNE AND PAPRIKA. (I PERSONALLY DO NOT USE THE CAYENNE OR THE PAPRIKA)

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BLUEBERRY YOGURT PANCAKES ~ lilbitmissty

SIFT TOGETHER
2 CUPS FLOUR
2 TEASPOONS BAKING POWDER
1 TEASPOON BAKING SODA
2 TABLESPOONS SUGAR
PINCH OF SALT

THROUGHLY MIX AND BEAT INTO DRY INGREDIENTS
1 CUP PLAIN YOGURT
1 CUP MILK
2 EGG YOLKS
2 TABLESPOONS BUTTER (MELTED)

BEAT
2 EGG WHITES UNTIL STIFF PEAKS FORM

FOLD IN
THE BEATEN EGG WHITES
2 CUPS OF BLUEBERRIES

COOK IN SKILLET

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BREAKFAST COOKIES ~ lilbitmissty

1 1/4 CUPS FLOUR
2/3 CUP SUGAR
1/2 CUP CEREAL OF YOUR CHOICE..I USE GRAPE NUT CEREAL
1 TABLESPOON BAKING POWDER
1 TABLESPOON GRATED ORANGE PEEL
1/2 POUND BACON
1/2 CUP SOFT BUTTER OR MARGARINE
1 EGG
2 TABLESPOONS ORANGE JUICE..THAWED UNDILUTED

PREHEAT OVEN TO 350*, COMBINE FLOUR, SUGAR, BAKING POWDER, ADD REMAINING INGREDIENTS AND MIX WELL. DROP BY TABLESPOON 2 INCHES APART ON AN UNGREASED COOKIE SHEET. BAKE 10-12 MINUTES. MAKES ABOUT 18 COOKIES.

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Gingerbread Pancakes ~ LilBitMissty     With Nectarine Cream Sauce

1 1/3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 egg

1 1/4 cup milk

1/4 cup molasses

3 tablespoons oil

Nectarine Cream Sauce

Combine flour, baking powder, salt, baking soda, ginger and cinnamon. In a large bowl, beat egg and milk together. Add egg and milk. Mix well. Add flour mixture and stir til just combined. Batter will be slightly lumpy. In a hot oiled skillet pour batter to make pancake. Cook pancake till it is puffed, bubbled and dry around the edges. Turn over and brown on other side. This will make about 8 good sized pancakes. Serve with Nectarine Cream Sauce..recipe follows:

Nectarine Cream Sauce

1/2 cup sugar

1/2 cup light corn syrup

1/2 cup whipping cream

1 teaspoon vanilla

1 nectarine..diced

Combine sugar, corn syrup and whipping cream i a 1 quart pan. Cook stirring constantly til sugar is dissolved. Simmer for 2 minutes or til slightly thickened. Remove from heat. Stir in vanilla and nectarine. This makes about 2 cups.

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Salsa For Canning ~ LilBitMissty

8 cups tomatoes, peeled, chopped and drained

2 cups chopped onion

1 1/2 cups chopped green pepper

3 – 5 jalapenos ...chopped

6 cloves minced garlic

2 tsp cumin

2 tsp pepper

1/8 cup canning salt

1/4 cup fresh cilantro ...chopped

1/3 cup sugar

1/3 cup vinegar

16 oz. tomato sauce

16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

~~~~OR you can use the Hot Water Bath method instead of a pressure cooker, but if you use the Hot Water Bath, increase the vinegar to about a cup. and prossess the jars about 20 minutes.~~~

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Crockpot Folder:

 

Bean Dish ~ LilBitMissty
1/2 pound bacon
1 lb ground beef
1/4 TO 1/2 cup onion ...chopped
1/2 cup brown sugar

1/2 cup catsup
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp salt
1 can butter beans...drain
2 cans kidney beans...drain one can
28 oz can pork and beans
In a large skillet, dice and cook bacon til crisp; set aside. Brown ground beef and onion. Drain. Add remaining ingredients and bacon. Put in baking dish. Bake uncovered for 1 1/2 hours at 300°.
~~~~You can also make this in a crockpot, but personally I like it best when it's cooked in the oven.~~~~
~~~~Also, sometimes I add a small can of drained pineapple tidbits~~~

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CrockPot Pepper Steak ~ LilBitMissty

2 pounds round steak
2 Tablespoons cooking oil
1/4 cup soy sauce
1/2 cup chopped onion
1 clove garlic...minced
1 teaspoon sugar
salt & pepper to taste
1/4 teaspoon ground ginger
4 tomatoes...cut into eights OR 1 can (16 ounces) cut up tomatoes (UNdrained)
2 large green peppers...cut into strips
1/2 cup cold water
1 Tablespoon cornstarch
cooked noodles OR cooked rice

Cut beef into strips that are about 3 x 1 inches. Put oil in skillet. Brown beef. Put beef into crockpot. Combine soy sauce, onion, garlic, salt & pepper and ginger. Pour over beef. Cover and cook on low 5-6 hours, or til beef is tender. Add tomatoes and green peppers. Cook on low for about an hour longer. Combine the cold water and cornstarch to make a paste. Stir into liquid in crockpot. Cook on high til it thickens. Serve over cooked noodles or cooked rice.

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Easy CrockPot Beef Stroganoff ~LilBitMissty
1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can cream of celery soup

1 (1 1/4 ounce) package dry onion soup mix

1 (7 ounce) can mushrooms (drained)

1 small onion, cut in rings

2 lbs lean stewing beef ..cut in bite size pieces

pepper to taste

8 ounces sour cream
Put all ingredients EXCEPT FOR THE SOUR CREAM in the crock pot. Mix well and cook on low 8 hours or high 4 -6 hours. These times may vary depending on your crock pot. Some cook hotter than others. Add the 8 oz sour cream before serving. Mix well. Serve over noodles.

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Oriental Crockpot Chicken posted by LilBitMissty
2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda (like 7-up or sprite)
1 OR 2 Tablespoons minced garlic
2 Tablespoons soy sauce
1/2 teaspoon black pepper (or more to taste)
Place chicken in crockpot. Combine remaining ingredients. Pour over chicken. Cover; cook on low for 6-8 hrs. Serve over cooked al dente buttered noodles.To thicken sauce, combine 1 1/2 Tbsp cornstarch with 2 Tbsp of water and add to the crockpot.

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Homemade Gift Ideas Folder:

 

Friendship Cake from lilbitmissty
(Because you share your starter and cake recipe with a friend)
(Plan ahead for this cake. In the end, there is enough starter for 5 cakes. After all the waiting, I like to bake all three cakes at once and freeze them for the holidays. This makes a very, moist cake that is wonderful!)

Fruit Starter

7 1/2 cups sugar, divided
1 large can peaches with syrup; diced
1 large can crushed pineapple with syrup
1 large jar Maraschino cherries in juice

In a large glass jar, stir together 2 1/2 cups sugar and peaches with syrup. Lightly cover and let stand at room temperature for 10 days.
Add pineapple with syrup and 2 1/2 cups sugar; stir and let stand 10 days.
Add jar of cherries with juice and 2 1/2 sugar; stir and let stand 10 days.
The starter is ready to divide and feed for friendship cake. Drain off the liquid to use as a starter in the cake recipe. Use fruit over ice cream or pound cake.

Tip: Be sure to cover lightly during standing.

After you receive your starter

1 1/2 cups starter
2 1/2 cups sugar
1 large can of fruit cocktail (with juice)

1. Put above in covered bowl. Do not refrigerate. Stir daily for 10 days.
2. On the 10th day add 2 1/2 cups sugar and another can of fruit cocktail. Stir daily for 10 days.
3. On 20th day add two 9 oz. jars Maraschino cherries; drained and halved. Stir daily 10 days.
4. On 30th day drain fruit for 2 or 3 hours. Divide fruit for 3 cakes. The juice you have left is enough for 5 starters (keep one and give the other four to your friends).

Time to make the cake

1 box lemon cake mix
1/2 cup chopped pecans
2/3 cup oil
4 egg whites
1 small box instant vanilla pudding
fruit from starter

Mix together all ingredients and add fruit. Pin in greased and floured Bundt or Tube pan. Bake at 350° for 40 to 60 minutes until cake test done. Cool completely and glaze.

Glaze:

8 oz. package cream cheese
1 stick butter
1 pound box powdered sugar
1 teaspoon vanilla

Beat all ingredients and drizzle on hot cake. Makes enough glaze for three cakes.

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Here is a recipe for Hearty Soup. It makes individual packages of soup "mix." Please forgive me as it has been awhile since I have made this...I can't for the life of me remember how many packages this will make! I just ran across this recipe in my file and wanted to share the recipe.. It is great as a gift with the recipe included! Hope you like it!

HEARTY SOUP MIX in a Jar from lilbitmissty
1 16OZ BAG PEARL BARLEY
1 16OZ. BAG GREEN SPLIT PEAS
1 16 OZ. BAG BROWN LENTILS
1 7OZ. BAG ALPHABET MACARONI (OR ORZO
OR ACEME PEPE)
1 1/2 CUP BROWN RICE
2 TABLESPOONS DRY MINCED GARLIC
2 TABLESPOONS DRY MINCED ONION

EACH POT OF SOUP WILL TAKE 1 1/3 CUPS OF THE MIX..YOU CAN PUT THE 1 1/3 AMOUNT IN A ZIP LOCK BAGGIE.
STORE IN A COOL PLACE AND USE WITHIN 6 MONTHS. USE THE FOLLOWING DIRECTION TO MAKE:

HEARTY SOUP
8 CUPS CHICKEN, BEEF, OR VEGGIE STOCK
1 ZIP LOCK BACK OF THE MIX
1 CUP BABY CARROTS
2 STALKS CHOPPED CELERY
1 1/2 CUP SHREDDED CABBAGE
2 14.5OZ. CANS PETITE DICED TOMATOES
1 POUND COOKED BEEF, CHICKEN OR SAUSAGE
SALT AND PEPPER TO TASTE

PUT HEARTY SOUP MIX IN A LARGE POT. ADD BROTH. BRING TO A BOIL. STIR, COVER AND REDUCE HEAT. LET SIMMER FOR 1 1/2 HOURS. ADD VEGGIES AND COOKED MEAT. COOK TIL VEGGIES ARE TENDER. ADD SALT AND PEPPER. MAKES 8 SERVINGS.

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Jello 1 2 3 ~ LilBitMissty

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.

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MAKE YOUR OWN CHEEZE WHIZ ~ lilbitmissty

1 POUND CHEDDAR CHEESE
2 CUPS EVAPORATED MILK
1 1/2 TEASPOONS SALT
1 1/2 TEASPOONS DRY MUSTARD
2 BEATEN EGGS

CUT CHEESE IN SMALL PIECES AND MELT IN DOUBLE BOILER. WHEN MELTED, ADD THE EVAPORATED MILK, SALT, AND MUSTARD. REMOVE FROM HEAT AND STIR IN THE EGGS. RETURN TO THE DOUBLE BOILER AND STIR . COOK TIL THE EGGS THICKEN SLIGHTLY. REMOVE FROM HEAT. POUR INTO DISH TO COOL SLOWLY. STIR IT WHILE IT IS COOLING TO PREVENT A "CRUST" FROM FORMING. WHEN COOL PUT INTO JARS WITH LIDS. STORE IN THE FRIDGE.

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MOTHER'S CAKE RECIPE ~ lilbitmissty

PRE-HEAT OVEN. GET OUT MIXING BOWL, UTENSILS AND CAKE INGREDIENTS. GREASE PAN. CHOP NUTS. REMOVE 18 BLOCKS, 2 TOY CARS, 1 FROG AND A WAD OF CHEWED BUBBLE FROM THE TABLE. CLEAN TABLE. MEASURE 2 CUPS FLOUR. ANSWER PHONE. REMOVE JOHNNY FROM FLOUR. CLEAN UP SPILLED FLOUR. MEASURE ANOTHER CUP OF FLOUR TO REPLACE SPILLED FLOUR. PUT FLOUR, BAKING POWDER, AND SALT IN A BOWL. GET EGGS AND MILK OUT OF FRIDGE. "BAM"! GET DUST PAN AND BROOM OUT OF CLOSET. SWEEP UP THE INGREDIENTS FROM BOWL THAT JOHNNY KNOCKED OFF THE TABLE. ANSWER DOORBELL. EMPTY THE NUTS THAT WERE POURED INTO THE GREASED PAN. CLEAN PAN. GREASE PAN AGAIN. LOOK FOR JOHNNY. RETURN TO KITCHEN ONLY TO FIND JOHNNY CHASING THE CAT WHO IS SCAMPERING ACROSS THE TABLE KNOCKING BOWL ON THE FLOOR. CLEAR TABLE, WASH TABLE, WASH WALLS, GIVE CAT AND JOHNNY A BATH. WASH DISHES..GO TO BAKERY BUY A CAKE AND CALL IT A DAY!  Try to remember that these are the best years or your life......

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Slow Cooker Sweet And Salty Pretzel Snack Mix ~ LilBitMissty

1 (16 ounce) bag pretzel sticks

4 cups pecan halves

4 cups corn chex cereal

4 cups salted cashew halves

1 cup butter

1 cup powdered sugar

1/2 cup brown sugar

2 teaspoons cinnamon

Combine pretzels, cereal and cashews. Put in slow cooker. Melt butter in a saucepan. Stir in both kinds of sugar and cinnamon. Stir til blended. Drizzle over mixture in slow cooker. Cook UNcovered for 2-3 hours on high til mixture is "glazed". Cool on paper towels. Store covered in airtight container.

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Sour Cream Walnuts ~ LilBitMissty

1 cup brown sugar

1/2 cup white sugar

1/2 cup sour cream

1 teaspoon vanilla

3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240* F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan lined with parchment paper to cool

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Sour Cream Walnuts ~ LilBitMissty

1 cup brown sugar

1/2 cup white sugar

1/2 cup sour cream

1 teaspoon vanilla

3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240* F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan lined with parchment paper to cool

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Spiced Pecans ~ lilbitmissty
2 cups pecan halves
1/4 cup butter or margarine
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions
In a skillet over low heat, toast pecans in butter for 15 minutes or until lightly browned, stirring often. Drain on paper towels. In a bowl, combine the sugar and spices. Add pecans and toss to coat. Spread on a foil-lined baking sheet. Bake at 325 degrees F for 10 minutes. Cool. Store in an airtight container.

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I will post more later today.  I hope your day is a little better as you find more and more of your recipes.

Respected Contributor
Posts: 2,315
Registered: ‎03-09-2010

This is wonderful!!!!  I love these recipes.

Thank you

Contributor
Posts: 70
Registered: ‎03-25-2010

Salads folder:

 

ALMOST FRUIT SALAD from lilbitmissty
1 cup sugar
2 teaspoons flour
1/2 teaspoon salt
1 3/4 cup pineapple juice
2 egg, beaten
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon cooking oil
1 package Acini de Pepe
3 (11 ounce each) cans mandarin oranges, drained
2 (20 ounce each) cans crushed pineapple, drained
1 (12 ounce) carton Cool Whip
Miniture marshmellows

Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate overnight, in an air tight container.

Add remaining ingredients, mix lightly, but throughly. Chill. Salad may be refrigerated as long as a week in air tight container.

~~NOTE:~~~ You can add red (or green) food coloring to pasta as it cooks. You may also add a package of colored marshmallows instead of the white ones. I like to give it a little color when making it during the Holidays! I have also added drained fruit cocktail to it too..just a personal preference

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Autumn Apple Salad ~ LilBitMissty

1 (20 oz) can crushed pineapple..DO NOT DRAIN

2/3 cup sugar

1 (3 oz) pkg. lemon jello

8 ounces cream cheese...softened

1 cup apples..UNPEELED, DICED

1 cup celery...chopped

1 cup whipped topping (cool whip)

1/2 to 1 cup nuts...chopped


In a saucepan combine pineapple and sugar. Bring to a boil. Boil for 3 minutes. Add jello stirring til dissolved. Add cream cheese. Stir til blended. Cool. Fold in the apples, celery, whipped topping and nuts. Pour into a 9 inch square pan. Chill til firm (several hours or overnight). Serve on lettuce leaves

Reposted 12/6/13 by Britbrit13

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Bacon And Cheddar Pasta Salad ~ LilBitMissty

1 (12 ounce box) rotini, or tricolor rotini, cook according to package directions. Drain. Cool.
1 cup mayonnaise
1/2 cup milk (you MAY need a bit more)
10 slices bacon...cook and crumble
1 1/2 cups cherry tomatoes, halved or quartered
8 ounces cheddar cheese...cubed
1/2 of a green bell pepper...diced
1/2 teaspoon dried chives
3/4 teaspoon dried parsley
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
pepper to taste


In a small bowl, combine mayo, milk, chives, parsley, dill weed, garlic powder, onion powder, salt and black pepper.
In a large bowl, toss together cooled pasta, cheese, green pepper, bacon, and tomatoes.
Stir in the mayo mixture. Add a little more milk if necessary.
Cover and chill in the refrigerator for at least two hours so that all the flavors blend together.
Adjust seasonings salt, and pepper to your liking.

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Bacon Ranch Salad ~ LilBitMissty

2 cups dry pasta shells
1 (8 oz.) can baby peas, drained ~~I USE THAWED FROZEN PEAS~~
2/3 C. Mayonnaise - do not use Miracle Whip (flavor will NOT be the same!)
1 packet of Hidden Valley Ranch ranch dressing mix
3-4 peeled baby carrots.. shredded
bacon...cooked crisp and crumbled (OR use real bacon bits in a jar.)
1/2 teaspoon onion powder

Bring water to a rolling boil in a pan. Add shell pasta and carrot shreds. Allow them to boil, uncovered, for 10 minutes.

Drain into a strainer and rinse under cold water.

In a medium sized bowl, mix together the entire packet of ranch dressing mix, mayonaise and onion powder.

Mix well.

Add the peas and bacon bits. Add pasta and carrots. Stir together until everything is coated with mayo mixture.

Chill and serve.

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Cantaloupe Salad ~ LilBitMissty

1 large cantaloupe....made into small balls

1 large can pineapple tidbits..drained

3-4 bananas...sliced

Dressing (makes 1 cup):

Juice from 1 whole orange

juice from 1 whole lemon

1/2 cup sugar

1 egg...beaten

Boil dressing ingredients for a few minutes. Chill dressing for at least an hour. Mix with fruit. Serve chilled.

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Cherry Pepsi Salad ~ LilBitMissty

1 cup sugar

1 16 ounce can sour/ tart cherries

1 6 ounce box cherry jello

16 ounces pepsi

1/2 cup celery..finely chopped

1/2 cup nuts..chopped

1 small can crushed pineapple..drained

Bring cherries and sugar to a boil. Add jello and drained pineapple. Cook til syrupy. Add celery, nuts and pepsi. Mix well. Spray a 9x13 inch pan with pam. Pour mixture in pan. Refrigerate til set.

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Chicken And Shoestring Salad ~ LilBitMissty

This makes about 10 servings.

3 cups carrots...grated

2 cups celery..chopped

4 tablespoons onions..minced

1 1/2 cups miracle whip

1/2 teaspoon prepared mustard

3 tablespoons cream OR milk

3 cups cooked chicken..cut in small pieces

3 cans shoestring potatoes

Mix all ingredients together EXCEPT shoestring potatoes. Chill several hours before serving. When ready to serve, add the shoestring potatoes

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CHICKEN SALAD from lilbitmissty
2 cooked chicken breasts
1 medium apple
3 stalks celery
1 ½ cups green or red seedless grapes
¼ cup mayonnaise
2 T milk
1 T sugar or sugar substitute

Cook the chicken breasts and let cool.-
Chop the celery into thin slices.
Cut the apple into quarters, then slice into small pieces. Cube the chicken breasts.
Mix chopped ingredients and whole grapes in a large bowl, toss gently.
Wisk the mayo with milk and sugar or sugar substitute in a small bowl. Add more milk if needed. The dressing should be easy to mix with the salad, but not runny. Chill, serve and enjoy!

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Chicken-Ramen Salad ~ LilBitMissty

3 packages top ramen chicken flavored noodles....CRUSH NOODLES...discard seasoning packets

3 tablespoons sesame seeds

3 tablespoons slivered almonds

1 head green cabbage...chopped fine

3 green onions...green part only

2 whole chicken breasts...steamed OR boiled..skinned, boned and cut into bite size pieces


Dressing

4 tablespoons sugar

2 teaspoons salt

2 tablespoons WHITE vinegar

1 cup vegetable oil

1 teaspoon pepper

1 teaspoon soy sauce

Crunch the top ramen noodles. Put them in a large skillet with the sesame seeds and the almonds. Cook til browned stirring constantly. In a large bowl, add the cabbage, green onions and chicken. Mix well. Add noodle mixture and mix well. Add dressing and toss til well coated.

~~~~MY NOTATIONS~~~ This recipe says to discard the seasoning packets. What I do is I use ONE of the packs and alot less salt. It's to your taste. Also!!! Once this salad is refrigerated overnight the noodles become limp and have no crunch! The crunch is what makes this salad! What I do, is after the noodles, seeds and nuts are browned, I put them in an air tight container. Then I put them in the salad just before serving. This way the next day, if you do it this way the noodles are crunchy!

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Cranberry Sauce Salad ~ LilBitMissty

1 small pkg Cherry Jello
1 envelope plain Knoz Gelatin dissolved in 1 Tablespoon cold water
1 1/2 cups Orange Juice
1/2 cup pineapple juice
1 (15 ounce) can whole cranberry sauce
1 cup celery...diced
3/4 cup pecans...chopped
1/2 of a 20 ounce can of crushed pineapple
Heat orange juice and pineapple juice together til it starts to bubble. Pour over cherry Jello and Knox gelatin. Add cranberry sauce, celery, pecans and crushed pineapple. Refrigerate.

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Cranberry Squares ~ LilBitMissty
1 LARGE pkg. cherry jello
1 cup hot water
1 cup sugar
1 Tablespoon Lemon Juice
1 cup crushed pineapple...drain and RESERVE juice
1 cup pineapple juice (use the reserved juice and add enough pineapple juice to equal 1 cup)
1 cup raw cranberries...ground up
1 cup celery...chopped
1 orange...peeled, seeded and ground up
1 cup nuts...chopped (pecans or walnuts)
Dissolve jello in hot water. Add sugar, lemon juice and pineapple juice. Stir to sissolve. Chill til partially set. Add remaining ingredients. Chill in oiled individual molds or shallow pan. Serve on lettuce leaf.

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****The secret to this salad is to make it THE DAY BEFORE serving, so the flavors mellow****

Egg Macaroni Salad ~ Lilbitmissty

1 (7  1/4)  Ounce pkg. Kraft macaroni & cheese dinner

1 (10 ounce) pkg. frozen peas

1 large tomato, chopped

dash of pepper

3/4 cup miracle whip

1/2 cup celery slices

1/4 cup chopped onion

1/2 teaspoon salt

6 hard boiled eggs

Prepare mac and cheese as directed on pkg. Cool. Add peas, tomato, miracle whip, celery, onion and salt and pepper. Chop 5 of the eggs and add to the dinner mixture. Mix lightly. Chill. If needed stir in just a little more miracle whip before serving. Garnish with remaining egg.

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Grapey Salad ~ LilBitMissty

2 pounds green seedless grapes

2 pounds red seedless grapes

8 ounces sour cream

8 ounces cream cheese... softened

1/2 cup sugar

1 teaspoon vanilla extract...or to taste


Topping Ingredients


1 cup brown sugar, packed...or to taste

1 cup chopped pecans

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl.
For topping:
Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

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Green Pea Salad ~ LilBitMissty

Salad:

1 (16 ounce) pkg. frozen green peas

3/4 cup cheddar cheese ...cut up into small cubes

1 (5 ounce) can water chestnuts...drained and sliced

1/4 cup black olives...sliced

Dressing:

1/4 cup mayonnaise

1 Tablespoon vinegar

3/4 teaspoon sugar

1/8 teaspoon pepper...OR to taste

1/2 teaspoon salt...OR to taste

1/4 teaspoon dry mustard

Combine peas, cheese, water chestnuts, black olives and spices. Mix gently. Pour dressing over top of salad and toss lightly. Keep refrigerated.

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Grilled Chicken and Strawberry Salad~Lilbitmissty

 3 tbsp white wine vinegar
 2 tbsp olive oil
 2 -3 tsp sugar (to taste)
 1 quart strawberries, halved
 12 oz chicken breast halves, boneless skinless, grilled
 1/4 cup pecans, toasted
 1/4 cup feta cheese, crumbled
 5 oz lettuce spring mix

Pound chicken to even thickness. Prepare grill by brushing with olive oil and then heating up over high heat. Grill for 5 minutes on each side. Let cook and slice.
Whisk together the vinegar, oil and sugar. Season with salt and pepper and set aside.
Toss together the greens with the strawberries, pecans, feta, and chicken. Toss with the dressing and serve.

~~~I grill the chicken on my George Forman Grill~~~

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LAYERED SALAD from lilbitmissty

1 head lettuce, shredded
· 1/2 cup celery, diced
· 1/2 cup red onion, shredded
· 8 Ounces peas, frozen
· 2 tablespoons sugar
· 2 cups mayonnaise
· 4 ounces cheddar cheese, shredded
· 8 slices bacon, crumbled

Fry the bacon crisp, drain it and put on paper towel.

Shred the lettuce and put in a layer on the bottom of a bowl.

Add a layer of celery.

Then a layer of red onion.

Then a layer of peas. (You can use frozen peas but do NOT thaw them).

Keep each layer seperate. Do not mix the layers together.

Mix the sugar and mayo together then spread on top the layer of peas.

Sprinkle cheese over the mayo layer.

Top with the crumbled bacon.

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Contributor
Posts: 70
Registered: ‎03-25-2010

Macaroni Ham Salad ~ LilBitMissty

8 ounces (1/2 of a package) elbow macaroni

1/2 pound american cheese..cubed

1/2 pound cooked ham..chopped

1 can (13 1/2 ounces_ pineapple tidbits..drained

1/2 cup sweet pickles..chopped

1 cup celery..sliced thinly

1 teaspoon onion..chopped

1/3 cup pimento..diced

1/2 cup mayonnaise

1 teaspoon salt

1 teaspoon curry (optional)

Cook macaroni, rinse in cold water, drain and chill. Combine all ingredients. Toss lightly to mix well.

~~I sometimes do not put in the pimentos..I use frozen peas instead~~

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Mr. Food's Taco Potato Salad ~ lilbitmissty     Reposted by YouGoGirl

3 pounds white potatoes, do not peel

2 cups mayonaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips


1.Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool.
2.In a medium bowl, combine mayonnaise and taco seasoning; mix well.
3.Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve

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Orange Cream Fruit Salad ~ LilBitMissty

1 20 ounce can pineapple tidbits..drained

1 16 ounce can peach slices...drained

1 11 ounce can mandarin oranges...drained

3 bananas...sliced

2 apples...chopped

1 small package INSTANT vanilla pudding

1 1/2 cups milk

1/3 cup frozen frozen orange juice concentrate...thawed

3/4 cup sour cream

Combine fruit in a bowl and set aside. Mix pudding, milk and orange juice concentrate. Beat 1-2 minutes. Beat in sour cream. Fold into fruit. Chill

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Oriental Ramen Noodle Salad from lilbitmissty

Ingredients
· 3 packages Top Ramen Noodles (DISCARD THE SEASONING PACKET)
· 1 lb package cole slaw mix
· 2-3 cups diced cooked chicken (best to used steamed or boiled chicken)
· 1 5oz package sliced almonds
· 3 tablespoons sesame seeds
· 4 green onions chopped including greens

· Dressing
· 1/2 cup sugar
· 1 cup vegetable oil
· 6 tablespoons rice vinegar (MUST BE RICE) any brand
· 1 teaspoon salt
Heat oven to 325*
Crush Top Ramen noodles. Mix the crushed noodles with the almonds and sesame seeds. Spread this mixture on a cookie sheet and and bake til golden brown. Remove from oven and cool. Do not add this part to the salad. Just set aside until you are ready to serve the salad. You want it crisp J

Mix dressing. Toss with coleslaw and cooked chicken.
***Hint: If the dressing doesn’t seem to be mixing together well, mix as best you can, pour over salad quickly and toss. It will be fine. ***
Refrigerate.

When ready to serve add the Top Ramen mixture.

***Additional Notes: If you don’t have almonds you can use almost any other kind of nut. ..walnuts, sunflower seeds, pumpkin seeds, pine nuts just to name a few. If it is to your liking you can also add raisins or dried cranberries. ***
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Pretzel Jello Salad ~ LilBitMissty

2 cups crushed thin pretzels

3 tablespoons sugar

3/4 cup melted butter

1 (8 ounce) package Philadelphia Cream cheese

1 cup sugar

1 (8 ounce) container Cool Whip

1 (6 ounce) package strawberry Jell-O gelatin dessert

2 cups boiling water

2 (10 ounce) packages frozen strawberries, thawed

1 (8 ounce) can crushed pineapple

Mix pretzels, 3 tablespoons sugar and butter together
Spread mixture over bottom of a 9x13 inch baking dish
Bake at 400°* for 7 minutes.
Let cool 1 hour.
Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture
Dissolve strawberry Jello in 2 cups boiling water.
Add frozen strawberries and pineapple.
Chill until partially jelled.
Pour over the cream cheese mixture.
Refrigerate.

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Salad Bowl Puff ~ LilBitMissty

Ham Salad Filling:

1 10 ounce pkg. frozen peas

2 cups cooked ham

1 cup cheddar cheese...grated

1 tablespoons onion..minced

3/4 cup mayonnaise

1 1/2 teaspoon prepared mustard

Rinse frozen peas under running COLD water to separate. Drain. Mix all ingredients together. Cover and refrigerate for at least 2 hours.

Shell:

2/3 CUP water

1/4 CUP butter

1 CUP Bisquick

4 eggs

Heat oven to 400*. Grease a 9 inch pie pan. In a 2 quart pan, bring the water and butter to a boil. Add Bisquick all at once. Stir vigorously over low heat til it forms a ball (about 1 1/2 minutes). Remove from heat. Beat in eggs one at a time. Beat til smooth. Spread in bottom of pie pan. Bake til it's puffed and dry in the center (about 35-40 minutes). Cool. Just before serving fill with the chilled Ham Salad Filling. Cut into wedges.

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Sweet Balsamic Salad Dressing ~ LilBitMissty

1/3 cup olive oil

1/4 cup balsamic vinegar

2 Tbsp honey

Combine, mix well then put in a small container with a lid. Season with salt and pepper. Shake well and chill.

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Taco Pasta Salad ~ LilBitMissty

1/2 pound elbow macaroni

1 pound ground beef

1 package taco seasoning

3/4 cup water

1 large tomato...chopped

1/4 onion..finely chopped

1 cup cheddar cheese...grated

1/2 cup black olives...diced

3/4 cup salsa OR taco sauce

1 head iceberg lettuce..shredded

1 avocado..peeled and cube (for topping)

crushed corn chips OR tortillas (for topping)

Cook macaroni to desired doneness. Drain then cool. Put in a large bowl. In a skillet, over medium heat, brown ground beef. Stir to break meat up. Cook til no pink remains. Drain. Add taco seasoning mix and 3/4 cup water to the beef. Stir. Bring to a boil then reduce heat. Simmer uncovered for about 10 minutes. Add the beef mixture, tomato, onion, cheddar cheese and olives to the pasta. Toss gently. Add the taco sauce (or salsa) and mix gently. Serve hot or cold on a bed of lettuce. Top with the cubed avocado and crushed corn chips or tortilla chips.

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Trade-Winds Salad ~ LilBitMissty

1 (12 ounce) pkg. pasta shells

2 tablespoons butter

1 cup ham....diced

1/4 cup brown sugar

1 cup cheddar cheese...cubed

1/2 cup seedless grapes

1 cup (8 ounce can pineapple chunks....RESERVE JUICE!

2 tablespoons pineapple juice

1/4 cup mayo

1/4 cup sour cream

Cook pasta shells according to directions. Drain. Rinse with cold water. In medium saucepan, melt butter with brown sugar. Add ham, cheese and grapes. Drain pineapple reserving reserving 2 tablespoons juice. Add pineapple chunks to the pasta mixture.

For the dressing:

Combine mayo, sour cream, and reserved pineapple juice. Blend well. Pour dressing over pasta mixture and lightly toss. Refrigerate. This makes about 8 servings.

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Veggie Salad ~ LilBitMissty

1 head cauliflower..chopped

12 ounces frozen peas

1 bunch broccoli..chopped

1/4 cup onion..chopped

1 cup miracle whip

1 package Hidden Vally ranch dressing mix

1 cup sour cream

Mix together the miracle whip, ranch dressing mix and the sour cream. Pour over veggies and put in the refrigerator overnight.

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Contributor
Posts: 70
Registered: ‎03-25-2010

Sandwiches Folder:

 

Avocado Pocket Sandwiches ~ LilBitMissty

1 avocado

1/2 cup cucumber...chopped

1/2 cup carrots...chopped

1/2 cup cauliflower...chopped

1/2 cup mushrooms...sliced

1/2 cup tomatoes...chopped

1/2 cup Monterrey Jack cheese...cubed

1/4 cup Italian dressing

4 pita breads

1 teaspoon lemon juice

Dice 1/2 of the avocado reserving the remaining half. Toss together the diced half of the avocado, cucumber, carrot, mushrooms, tomato and cheese with the Italian dressing. Split the pita bread halfway around, then pull the sides out to form a pocket. Fill each pocket with 1/4 of the mixture. Mash the remaining half of the avocado with a fork and stir in the lemon juice mixing well. Spoon inside each pita.

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Roll Up Tortilla Sandwich ~ lilbitmissty

1/2 cup mayonnaise or whipped cream cheese
6 slices bacon, crisply cooked, crumbled
6 8-in. flour tortillas
1/2 cup chopped tomato
1/2 lb. thinly sliced cooked turkey (or ham or beef if you prefer)
6 large lettuce leaves
1 cup Cheddar cheese

Stir together the mayo, and bacon.
Spread 2 tablespoons of mayo mixture on each tortilla.
Top with tomato and slice of turkey
Sprinkle cheese over turkey and top with 1 lettuce leaf.
Roll tortilla up and cut into several pieces.

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TORTILLA WRAP SANDWICHES ~ lilbitmissty

GUACAMOLE
3 OZ. CREAM CHEESE
6 (8 INCH) FLOUR TORTILLAS
ALFALFA SPROUTS
LUNCH MEATS OF YOUR CHOICE
LETTUCE
GRATED CHEESE
SALSA

COMBINE GUACAMOLE AND CREAM CHEESE. BLEND WELL. SPREAD EVENLY OVER TORTILLAS. LAYER OTHER INGREDIENTS. IF NOT SERVING IMMEDIATELY OMIT SALSA UNTIL SERVING TIME. ROLL AND SECURE WITH TOOTPICKS.

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Soups Folder:

 

BACON POTATO CHOWDER ~ lilbitmissty

10 SLICES BACON CUT INTO 1 INCH PIECES
6 MEDIUM RED POTATOES CUT INTO SMALL PIECES
1/2 CUP CHOPPED ONION
1 CUP SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
8 OUNCE CAN CORN..DRAINED
PEPPER TO TASTE
1/4 TEASPOON THYME LEAVES

COOK BACON OVER MEDIUM HEAT 5-6 MINUTES. PUT BACON, POTATOES AND ONIONS IN A 3 QT. POT. COOK TIL POTATOES ARE TENDER (15-20 MINUTES) ADD REMAINING INGREDIENTS. CONTINUE COOKING WHILE STIRRING OCCASIONALLY TIL HEATED THROUGH (10-12 MINUTES).

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BEEFY MEXICAN SOUP ~ lilbitmissty

1 POUND GROUND BEEF
1/2 ONION..MINCED
1 BELL PEPPER..CHOPPED
1 BOX HAMBURGER HELPER (CHILI TOMATO)
5 CUPS WATER
1 TEASPOON CHILI POWDER
1/2 TEASPOON GARLIC SALT
1/4 TEASPOON SALT
1 16OZ. CAN DICED TOMATOES
2 CANS PINTO BEANS
2 CANS HOMINY (OPTIONAL)

SHREDDED CHEESE
CORN CHIPS

COOK AND STIR GROUND BEEF, ONION, AND BELL PEPPER UNTIL BEEF IS BROWNED. DRAIN. IN THE MEANTIME PLACE THE OTHER INGREDIENTS IN A LARGE PAN. ADD MEAT MIXTURE AND COOK UNTIL THE HAMBURGER HELPER NOODLES ARE TENDER. GARNISH WITH CHEESE AND SERVE WITH CORN CHIPS.

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Bratwurst, Beer and Cheese Soup ~ LilBitMissty

3 bratwurst sausages, cooked and sliced

3T olive oil

1 cup onion, chopped

1cup celery, minced

1 cup carrots, sliced

1/4 cup flour

1 lb potatoes, peel and dice

6 cups chicken stock

1 12 oz can beer

1/2 tsp dry mustard

1/2 tsp garlic, granulated

1/2 tsp salt

1/2 tsp black pepper

1/4-1/2 tsp chipotle pepper

1/2 cup milk or Half and Half

1/4 tsp Worcestershire sauce

2 cups grated sharp cheddar cheese

Heat oil in soup pot; Add onion, carrots, and celery and cook about 15 minutes.
Stir in flour and cook one minute. Add potatoes, beer and stock and cook til
potatoes are tender.
Add dry mustard , garlic, salt, pepper, and chipotle pepper. Combine milk and Worcestershire sauce. Stir into soup. Remove from heat and stir in cheese til melted and smooth. Remove 2 cups of soup and puree. Stir back into soup. Return to low heat and add sausage slices. Cook til all is hot but not boiling.

*** This recipe comes from a Penzey catalogue****
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Cheesey Potato Soup ~ LilBitMissty

2 celery stalks...chopped

3/4 onion...diced small

2 Tablespoons butter

6 whole baking potatoes (Russets)...cubed

2 carrots...sliced or cubed

3 cups water

5 chicken bouillon cubes

3/4 teaspoon salt

1/2 teaspoon thyme

pinch of garlic powder

pinch of pepper

1 1/4 cups Cheddar cheese...shredded

2 cups milk OR 1 cup milk and 1 cup of half and half

In a saucepan, saute celery and onion in butter. Add potatoes, carrots, water, bouillon cubes, salt, thyme garlic powder and pepper. Cover pan and simmer for 20 minutes. Take 1/2 of the mixture and blend in a blender until desired consistency. Turn off blender. Take the other half of the mixture and add to it. Pour mixture back into the saucepan on low heat. Stir in milk and cheese. Heat whitle stirring untilmthe cheese is melted. This will make about 6-7 servings.

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GREAT NORTHERN BEAN SOUP ~ lilbitmissty

1 1/2 CUPS DRY GREAT NORTHERN BEANS
WATER
1 OR 2 MEATY HAM HOCKS
1 LARGE POTATO..FINELY DICED
1/2 CUP MINCED ONION
1/4 CUP DICED CELERY
1 CLOVE GARLIC..MINCED OR 3/4 TEASPOON GARLIC POWDER
SALT AND PEPPER TO TASTE

RINSE BEANS WELL. SOAK BEANS OVERNIGHT IN 1 QUART WATER. AFTER SOAKING AFTER SOAKING DRAIN BEANS AND SAVE THE LIQUID. ADD MORE WATER TO EQUAL 2 QUARTS. PUT BEANS, WATER, AND HAM HOCKS IN A POT. COVER AND SIMMER FOR 2 HOURS. ADD POTATO, ONION , CELERY AND GARLIC. REMOVE HAM HOCKS FROM THE POT. CUT UP THE MEAT. REMOVE 1 CUP OF BEANS AND A LITTLE LIQUID. PUREE IN A BLENDER THEN ADD TO THE SOUP. HEAT. SALT AND PEPPER TO TASTE. IF YOU LIKE, SPRINKLE WITH PARSLEY.

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With this recipe you can add your own touches according to your tasre. Like adding a bayleaf or maybe a couple dashes Tabisco sauce to give it some zip. Seasonings are really up to you. Hope this helps you! And keep warm!!! 

 

HAMBURGER SOUP ~ lilbitmissty
1 lb lean ground beef
1 cup chopped yellow onion
2 garlic cloves, minced
1/2 green bell pepper, chopped
1 (14 1/2 ounce) can diced tomatoes with juice
6 cups beef stock or beef broth
1 (8 ounce) can tomato sauce
1 teaspoon worcestershire sauce
1 teaspoon dried basil
1 teaspoon salt
pepper, to taste
1 cup uncooked elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed


In a large soup pot over medium heat, combine the meat, onion, garlic, and bell pepper.

Cook, breaking the meat up using a spoon, until the meat is browned and vegetables are tender (about 10 minutes).
Bring to a boil.

Lower heat and simmer, uncovered, stirring occasionally, for about 15-20 minutes or until macaroni is tender and flavors are blended.

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Contributor
Posts: 70
Registered: ‎03-25-2010

Vegetables Folder:

 

Baked Potato Wedges ~ LilBitMissty

4 large baking potatoes

1/4 cup butter...melted

1/4 cup catsup

1 teaspoon prepared mustard

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

Scrub potatoes and pat dry. Quarter each potato. Cut each potato crosswise into 1/4 inch slices cutting to but NOT through the bottom of the potato. It should resemble a fan. Place each potato wedge skin side down on a large baking sheet. Set aside. Combine butter and remaining ingredients. Stir well. Brush tops and sides of the potatoes with 1/3 of the butter mixture. bake uncovered at 425* for 35-40 minutes. Baste occasionally with remaining butter mixture. Makes 8 servings.

~~~I like to use some cooked, crisp, crumbled bacon on the potatoes when they are almost done~~~

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Chicken Zucchini Fettucini ~ lilbitmissty

2 cups cooked fettucini (FRESH IS THE BEST!)

1/3 cup butter

1/4 teaspoon minced garlic

pepper to taste

10 ounces whipping cream

1/2 cup sour cream

1/4 cup fresh grated Parmesan cheese

1/4 teaspoon seasoning salt

3/4 cup chicken...diced

3.4 cup zucchini...diced

Saute garlic and pepper in butter. Add chicken, zucchini and seasoning salt. Sear all sides of chicken til browned. Reduce heat to low. Add pasta. Add whipping cream and sour cream. Cook slowly til thickened (10-12 minutes) Remove from heat. Add Parmesan cheese.

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CORN SOUFFLE by lilbitmissty

1 can cream corn
1 egg, beaten
1 cup milk
2 tablespoons flour
3 tablespoons butter or margarine
3 tablespoons sugar
3/4 cups crushed corn flakes

Combine all ingredients and place into a greased baking dish. Put crushed corn flakes on the top. Bake at 350* for 1 hour. Serves 4

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Green Pea Salad ~ LilBitMissty

Salad:

1 (16 ounce) pkg. frozen green peas

3/4 cup cheddar cheese ...cut up into small cubes

1 (5 ounce) can water chestnuts...drained and sliced

1/4 cup black olives...sliced

Dressing:

1/4 cup mayonnaise

1 Tablespoon vinegar

3/4 teaspoon sugar

1/8 teaspoon pepper...OR to taste

1/2 teaspoon salt...OR to taste

1/4 teaspoon dry mustard

Combine peas, cheese, water chestnuts, black olives and spices. Mix gently. Pour dressing over top of salad and toss lightly. Keep refrigerated.

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Loaded Twice-Baked Potatoes ~ lilbitmissty

Active time: 30 minutes | Total: 40 minutes | To make ahead: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

4 medium russet potatoes
8 ounces 90%-lean ground beef (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation:
Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

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Scalloped Corn ~ LilBitMissty

1 14 3/4 ounce can cream corn

1/2 cup crushed saltines

1/4 cup butter...melted

1/4 cup carrots...grated

1/4 cup green pepper...chopped

2 tablespoons celery...chopped

1 teaspoon onion...chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 cup cheddar cheese...grated

In bowl combine all ingredients EXCEPT CHEESE . Mix well. Transfer to a quart size casserole dish. Sprinkle cheese on top. Bake uncovered at 350* for 30-35 minutes, or til knife inserted near the center comes out clean.

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Scalloped Tomatoes ~ LilBitMissty

1 pound can tomatoes

4 slices toast..cubed

1 tablespoon onion...minced

1/4 cup butter

1 cup Mozzaralla cheese...cubed

1 cup Cheddar cheese...cubed

1/2 teaspoons salt

1/4 teaspoon pepper

Combine tomatoes, toast, onion, butter, cheeses, salt and pepper. Put in a 2 quart casserole dish. Bake uncovered at 375* for about 20 minutes.

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Shoepeg Corn Casserole  ~ LilBitMissty

1 10 3/4 can cream of celery soup

1 pint sour cream

1/2 cup butter...melted

1 sleeve round buttery crackers...crushed

2 15 ounce cans shoepeg corn...drained and divided

1 13 ounce can French cut green beans...drained

1/2 cup onions...chopped

1 5 ounce can water chestnuts...drained

1 cup sharp cheddar cheese...shredded

Combine soup and sour cream in a small bowl, set aside. In a separate bowl, blend together butter and cracker crumbs, set aside. In a greased 9x13 inch baking pan, layer as follows:

1 can corn

green beans

remaining corn

onion

waterchestnuts

cheese and soup mixture

Top with crumb mixture. Bake uncovered at 350* for 25 minutes. Remove cover and bake an additional 20 minutes. Serves 10.

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SHRIMPLY WONDERFUL TOMATOES ~ lilbitmissty

4 LARGE TOMATOES
1 TABLESPOON MARGARINE
1/3 CUP FINELY CHOPPED ONION
1/3 CUP CHOPPED CELERY
2 TABLESPOONS CHOPPED GREEN PEPPER
1/2 POUND (BAY) COOKED SHRIMP
1/4 CUP SOFT BREAD CRUMBS
1 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 TEASPOON DILL WEED
3 TABLESPOONS GRATED CHEDDAR CHEESE

REMOVE THE PULP FROM THE TOMATOES. BE CAREFUL NOT TO BREAK THE SHELLS. SET PULP ASIDE. PUT THE SHELLS IN A 1 QUART SHALLOW BAKING DISH. SET ASIDE. MELT MARGARINE IN A SKILLET. ADD ONION, CELERY AND GREEN PEPPER. SAUTE OVER LOW HEAT FOR 5 MINUTES. CUT UP SHRIMP. ADD THE TOMATO PULP AND THE CUT UP SHRIMP TO THE VEGETABLES. ADD THE BREAD CRUMBS, WORCESTERSHIRE SAUCE, SALT, PEPPER, AND DILL WEED. MIX WELL AND FILL EACH SHELL WITH 1/4 OF THE MIXTURE. TOP EACH WITH THE GRATED CHEESE. BAKE AT 375* FOR ABOUT 20 MINUTES.

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Southern Black Eyed Peas from lilbitmissty

1 pound dried black eyed peas
1 large onion
1 large ham hock
2 to 4 slices cooked bacon
1 large onion
1/8 teaspoon cayenne pepper or to taste
1/2 teaspoon garlic powder or use 1 fresh clove garlic, minced
1/2 teaspoon salt

In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in crockpot. Pour in 3 cups water. Cover and cook on high until peas are tender and ready to go in. When peas are tender, transfer to the crockpot. Reduce heat to low; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Serves 6 to 8.

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Veggie Bean Casserole ~ LilBitMissty
2 cans pinto beans...drained and rinsed
1/2 cup cream cheese
1 cup plain yogurt or sour cream
1/2 cup grated Jack cheese
1 Tbs. olive oil
1 1/2 cups chopped onion
2 cloves garlic...minced
Sea salt, to taste (about 1/2 tsp.)
1/2 tsp. ground cumin
1/2 tsp. dried basil
1/4 tsp. cayenne pepper or less...to taste
Black pepper, to taste
1 medium zucchini...cut in chunks
2 medium tomatoes...chopped
salt, pepper, oregano, and basil (dash or so of each... to taste)
Preheat oven to 375*
Warm the pinto beans in a saucepan until just heated
through. Remove from heat. Stir in the cream cheese
so it melts, then stir in the yogurt/sour cream and cheese.
Saute the onions, garlic, salt, pepper, cumin, basil
and cayenne in the oil until onions are soft. Add this
to the bean mixture, stirring to combine.
Pour this mixture into a buttered 8 inch square pan.
In the same skillet, saute the zucchini with the seasonings.
You shouldn't need more oil, but add some water if it gets
too dry. Cook about 3 minutes and then add the tomatoes.
Cook for another 5 minutes. Spread this mixture on top of
the bean layer.
Bake 40 minutes or till bubbly.

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Veggie Salad ~ LilBitMissty

1 head cauliflower..chopped

12 ounces frozen peas

1 bunch broccoli..chopped

1/4 cup onion..chopped

1 cup miracle whip

1 package Hidden Vally ranch dressing mix

1 cup sour cream

Mix together the miracle whip, ranch dressing mix and the sour cream. Pour over veggies and put in the refrigerator overnight.

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Zucchini Fritters ~ LilBitMissty

1 cup grated zucchini

1 teaspoon chopped parsley

1 egg...beaten

1/3 cup Bisquick

1/4 teaspoon garlic

1/4 teaspoon salt

1 teaspoon Parmesan cheese

dash pepper

Mix well and shape into patties. Deep fry in skillet.

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Contributor
Posts: 70
Registered: ‎03-25-2010

Meats:   Beef Folder:

 

Salsbury Steak ~ LilBitMissty

1 (10 1/2 ounce) can French onion soup

1 1/2 pounds ground beef

1/2 cup dry breadcrumbs

1 egg

pepper to taste

1 tablespoon all-purpose flour

1/4 cup ketchup

1 -3 teaspoons Worcestershire sauce (to taste)

1/2 Tablespoon mustard

1/4 cup water

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.

***You can serve with mashed potatoes or noodles. If you like sauce on potatoes, you might want to double the "sauce" ingredients as alot of the sauce absorbs.***
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Sloppy JOSEPHINES ~ LilBitMissty

1 cup water

2 pounds ground beef

3/4 cup catsup

3 tablespoons prepared mustard

1/2 teaspoon chili powder

1/2 onion...minced

1 teaspoon salt

1/4 teaspoon pepper

pinch of sugar

Brown beef. Drain. Bring water to a boil. Crumble beef and add it and all the remaining ingredients to the water. Stir to break up any lumps. Simmer 20 minutes. Serve on warmed buns. ~~I sometimes will add a little bit of chopped green pepper that was par boiled~~~ This keeps well in the fridge.
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Sweet and Sour Meatballs ~ LilBitMissty

2 lb ground beef
1 cup Italian seasoned breadcrumbs
2 eggs
1 tsp of fresh minced garlic
1/4 cup Parmesan cheese

Sauce
16 oz can jellied cranberry sauce
12 oz chili sauce
1 tbsp brown sugar
1 tbsp lemon juice

These are so sweet, tart and tangy all at the same time - really yummy! Just mix all ingredients for meatballs, make up small meatballs and pan fry or bake for about 30 minutes at 350* ....(I pan fry them).
Mix and heat all ingredients for the sauce, bring to a slight bubbling boil stirring often until all well blended. Put cooked meatballs into a crock pot, pour sauce over the top. Keep on low until serving time.

You can also make them the day before so the meatballs have time to marinate in the sauce. Then just put them in the slow cooker to heat. These can also be made then frozen.
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Chicken Folder:

 

Apple BBQ Chicken ~ LilBitMissty

4 boneless, skinless chicken breasts
pepper to taste
2 tablespoon oil
3/4 cup applesauce
3/4 cup Honey BBQ sauce (I use Sweet Baby Rays)
3 Tablespoons brown sugar
1 teaspoon chili powder
Sprinkle the chicken with pepper. In skillet, over medium heat, cook chicken in oil til golden brown but NOT FULLY COOKED. In a bowl, combine remaining ingredients. Spoon over chicken. Cover and cook 8 - 10 minutes, or til chicken juices run clear when pierced with fork.
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I got this recipe from a dear Philippine lady who worked with me years ago

Baked Chicken With A Twist ~ LilBitMissty

1 frying chicken...cut up

pepper to taste

1/3 cup soy sauce

1 teaspoon poultry seasoning

1/4 cup lemon juice.. ( I use just a bit less)

1 teaspoon ground ginger

1 cup boiling water

Wash chicken and put in bowl. Combine soy sauce, lemon juice and seasonings. Pour over chicken and allow to stand for 30 minutes. Remove chicken from sauce (saving sauce) and roll in flour. Brown both sides of chicken in hot oil. Place chicken in a baking pan. Combine the sauce with 1 cup boiling water. Pour over chicken. Bake at 350* for 45 minutes ...or til tender.
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Chicken "N" Sauce ~ LilBitMissty

1/4 cup butter
4 large chicken breasts
1/4 of a large onion
1 clove garlic...minced
1 1/2 teaspoons chili powder
1 cup canned tomatoes
1 1/2 teaspoons salt
1 teaspoon ginger

SAUCE:

1 cup chicken broth
2 tablespoons cornstarch
1 small can sliced mushrooms
1 cup heavy cream

Melt butter in a dutch oven and brown the chicken well. Remove the chicken, brown the onion and the garlic. Add seasonings, tomatoes, broth and mushrooms. Add the chicken, and put lid on the dutch oven. Simmer for 40 minutes or til chicken is tender. Remove chicken and keep warm. Blend the cornstarch with the cream til it's a smooth paste. Stir into the sauce. Simmer gentle for 5 minutes, stirring constantly. Pour sauce over chicken and serve hot with noodles.
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Chicken Rolls ~ LilBitMissty

Mix the following ingredients together:

"Filling":

1 cup cooked chicken

1/4 cup chopped nuts

1/3 cup chopped mushrooms

3 ounces cream cheese

1 tablespoon butter

pepper to taste

Unroll:

1 can crescent rolls

Put some of the above "filling" on each roll. Pinching rolls to seal together. Bake for 20-25 minutes in a 375* oven. Heat the following and pour over rolls just before serving:

1 can cream of chicken soup

1/2 cup sour cream with chives

1/8 teaspoon lemon pepper
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CHICKEN ROLLS ~ lilbitmissty

10 OZ MILD CHEDDAR CHEESE
4 CHICKEN BREASTS, BONED
2 EGGS, BEATEN
3/4 CUP CRACKER CRUMBS
1/3 CUP MARGARINE
1 CHICKEN BOUILLON CUBE
1 CUP WATER
1/2 CUP MINCED ONION
1/2 CUP CHOPPED GREEN PEPPER
2 TABLESPOONS FLOUR
1 TEASPOON SALT
1/4 TEASPOON PEPPER
2 CUPS COOKED WHITE RICE
1 CUP COOKED WILD RICE
1 3 OUNCE CAN SLICED MUSHROOMS, DRAINED

CUT CHEESE INTO 8 EQUAL STICKS. CUT CHICKEN BREASTS IN HALF. ROLL CHICKEN BREAST AROUND CHEESE STICK. DIP IN EGG THEN INTO CRACKER CRUMBS. BROWN IN 1/2 THE MARGARINE. DISSOLVE BOUILLON CUBE IN THE BOILING WATER. COOK ONION AND PEPPER IN THE REMAINING MARGARINE TIL TENDER. ADD FLOUR, SEASONINGS AND BOUILLON. STIR TIL SMOOTH. ADD RICE AND MUSHROOMS. POUR INTO CASSEROLE DISH. TOP WITH THE CHICKEN ROLLS. BAKE UNCOVERED AT 400* FOR ABOUT 20 MINUTES OR UNTIL CHICKEN IS DONE.
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Honey Baked Chicken ~ LilBitMissty

2 tablespoons melted butter...melted

2 tablespoons lemon juice

1 beaten egg yolk

2 tablespoons soy sauce

1/4 cup honey

1 cut-up fryer...OR chicken pieces

Mix all ingredients together then pour over chicken pieces at least 1 hour before baking. Bake the chicken with the sauce for about 1 hour at 350* uncovered. Baste several times and turn the chicken so the chicken pieces stay covered in sauce.
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Honey Mustard Thighs ~ LilBitMissty

1/4 to 1/3 cup dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs (or legs)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper

Preheat the oven to 350*. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
Bake for 45 minutes, or until the thighs read 175* on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the chicken before you serve.
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Space Needle Chicken ~ LilBitMissty

1 chicken breast

1 teaspoon onion soup mix

1 teaspoon butter

1 tablespoon half and half

optional..a couple sliced mushrooms

Put a chicken breast on a piece of heavy aluminum foil. Cup the foil around the chicken. Mix together remaining ingredients. Put on top of chicken. Wrap the foil fairly loosely over and around the chicken. Bake 1 hour and maybe 10 minutes longer. Loosen the foil during the last 10 minutes of baking to brown. Serve in foil so the chicken can sort of be dipped in the juices while eating
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Washington Chicken ~ LilBitMissty

1 3 pound chicken..cut up

1/4 cup onion..minced

1/2 cup celery..chopped

1 cup catsup

1 cup water

1/4 cup lemon juice OR 2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons mustard

salt and pepper to taste

Coat chicken with flour. Brown chicken on all sides in hot oil. Put in baking dish. In same fry pan, cook onion and celery til limp but NOT brown. In a bowl mix remaining ingredients and pour this sauce over the chicken. Cook uncovered at 325* til cooked and tender...about 1 hour or so. Baste occasionally.

~~~~When I cook this (for company) I double the sauce as we like it served over noodles.~~~ This will also freeze well.
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Turkey Folder:

 

ALMOST CHINESE TURKEY ~ lilbitmissty

1/4 POUND BACON
1/2 CUP CHOPPED CELERY
1/2 CUP CHOPPED ONION
1/2 CUP SLIVERED ALMONDS
1 CUP CHOPPED COOKED TURKEY
1 TABLESPOON CORNSTARCH
1 TABLESPOON SOY SAUCE
1 TEASPOON LEMON JUICE
20 OUNCE CAN PINEAPPLE CHUNKS
1/4 TEASPOON SALT
1 CUP CHOPPED CARROTS

FRY BACON TIL CRISP. DRAIN BUT LEAVE 2 TABLESPOONS DRIPPINGS IN THE SKILLET. CRUMBLE BACON. ADD CELERY, ONIONS AND ALMONDS IN THE DRIPPINGS. SAUTE. ADD TURKEY.SET ASIDE. MIX CORNSTARCH, SOY SAUCE AND LEMON JUICE. SET ASIDE. DRAIN PINEAPPLE SAVING JUICE. ADD ENOUGH WATER TO JUICE TO EQUAL 1 1/4 CUPS OF LIQUID. MIX PINEAPPLE LIQUID INTO CORNSTARCH MIXTURE. CORNSTARCH MIXTURE STIRRING TIL THICKENED. ADD CARROTS AND PINEAPPLE CHUNKS. SIMMER FOR 20 MINUTES. SERVE OVER FRIED NOODLES OR RICE. TOP WITH BACON AND SERVE.
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Pork Folder:

 

SPICED APPLED PORK TENDERLOIN from lilbitmissty

3 pounds pork tenderloin
1/2 cup brown sugar, packed
2 1/2 cups warm water
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
4 Granny Smith apples, peeled, cored and chopped
1/3 cup raisins

Makes 8 servings

Directions:

1. Preheat the oven to 400°. Place the pork tenderloin in a roasting pan.

2. In a medium bowl, whisk the brown sugar with the water until dissolved. Use the whisk to add in the cornstarch, cinnamon, nutmeg and ginger. Combine well.

3. Add the apples and raisins to the mixture, stirring to coat with brown sugar mixture.

4. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes.

5. Uncover the pork and spoon the apple mixture over the top and sides of the tenderloin.

6. Return tenderloin to the oven, uncovered, and bake 15 to 20 minutes longer, or until browned and cooked through (a meat thermometer inserted in the center should read 150° to 160°).

7. Serve pork in slices with the spiced apple cinnamon sauce on top of each slice.

Contributor
Posts: 70
Registered: ‎03-25-2010

Sweets Folder:

 

This is a great holiday dessert!

PEPPERMINT ICE CREAM DESSERT from lilbitmissty

LAYER 1
1 1/2 C oatmeal
1/3 C brown sugar
1/2 C melted butter
Mix oatmeal and sugar. Add melted butter, crumble and toast in oven 350* for 10 minutes, Stir a few times. Press 3/4 of this mixture into a 8x8 inch pan.Reserve the remaining crumbs to use in the last step. Chill.

LAYER 2
1 pint peppermint ice cream (softened)
Spread this over the crust. Freeze.

LAYER 3
1/2 C soft butter
1 C powdered sugar
2 egg yolks
pinch of salt
1 square unsweetened chocolate (melted and cooled)(I put the the the egg yolks in the pan with the chocolate while the chocolate melts) Stir well.
1/2 Teaspoon vanilla
1/2 cups chopped nuts
2 stiffly beaten egg whites
Cream butter and sugar.
Add remaining ingredients in the order listed.Blend. Spread over ice cream layer. Freeze.

LAYER 4
1 pint peppermint ice cream (softened)
Spread ice cream over layer 3. Top with the reserver crumbs.
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Zucchini Bread Pudding ~ LilBitMissty

4 cups day old zucchini bread...cut into 1 inch cubes
1 cup milk
3 egg whites
1 whole egg
1 teaspoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
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3 Tablespoons brown sugar
2 Tablespoons butter
Mix together milk, egg whites, whole egg, sugar, cinnamon and nutmeg. Pour over bread cubes. Push bread cubes around making sure they are well coated. Allow bread to soak in refrigerator 1 - 2 hours. Most of the liquid will be absorbed. Pour in a greased baking dish. Mix the brown sugar and the butter together and put on top. Place baking dish in a larger pan with about an inch of water in it. Bake at 350* for 50-60 minutes. Sprinkle with powdered sugar.
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CRANBERRY CHEESECAKE BARS from lilbitmissty

2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1/4 cup packed brown sugar
1 cup butter, or margarine, softened
1 package (12 ounces) Nestlé® Toll House® Premier White Morsels
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons corn starch

In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Stir in morsels. Reserve 2-1/2 cups morsel mixture for topping. Press remaining mixture into a greased 13-in. x 9-in x 2-in. baking pan.(Flour your fingers to prevent sticking)
Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and corn starch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over top.
Bake at 350° for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time, up to 1 day. Cut into bars.
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Four Layer Delight (Lemony) ~ LilBitMissty

1 cup flour

1 cup butter

1 cup pecans

Mix all together. Press into the bottom of a 9 x 13 inch pan...(I use a glass pan).Bake at 375* for 15 minutes. Cool.


Beat together and put on the top of COOLED crust....

1 9 ounce tub cool whip (save 1 cup of cool whip)

1 8 ounce pkg. cream cheese

1 cup powdered sugar


Beat til thickened, then spread over above layer....

2 small pkgs. INSTANT lemon pudding mix

3 cups cold milk


Top with

1 cup cool whip

chopped pecans

Refrigerate then cut in squares.
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GEORGE WASHINGTON CRUNCH from lilbitmissty

1 CAN CHERRY PIE FILLING
1 BOX JIFFY CAKE MIX (YELLOW OR WHITE)
1/2 CUP CHOPPED NUTS
3/4 CUBE BUTTER OR MARGARINE

MELT BUTTER.
POUR CHERRY IE FILLING IN AN OBLONG BAKING PAN. SPRINKLE CAKE MIX AND CHOPPED NUTS OVER THE PIE FILLING. POUR THE MELTED BUTTER OVER THE TOP. BAKE AT 350* FOR ABOUT 60 MINUTES. WHEN DONE LET IT STAND FOR ABOUT 10 MINUTES. SPOON OUT AND SERVE IT WITH ICE CREAM.
***NOTE** YOU CAN SUBSTUTE APPLE PIE FILLING FOR CHERRY....HMMM COME TO THINK ABOUT IT IF YOU DO? THEN YOU GOTTA CHANGE THE NAME! TO...JOHNNY APPLESEED CRUNCH!
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Key Lime Bars with Graham Pistachio Crust ~ LilBitMissty   

4 tablespoons unsalted butter
2/3 cup pistachio nuts..shelled
1/4 cup sugar
1 cup graham cracker crumbs
1 tablespoon lime zest
2 large egg yolks
14 oz condensed, sweetened milk
1/2 cup lime juice (fresh)

Preheat oven to 350*. Spray an 8-inch square baking dish with cooking spray and line with parchment paper, leaving a 2-inch overhang on two sides.

Melt butter and let cool for a few minutes. Meanwhile, in a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in melted butter. Press mixture into bottom and 1/2 inch up sides of prepared pan. Bake until lightly browned, 10 to 12 minutes. Cool crust for at least 30 minutes.

In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before lifting parchment out of pan and cutting into squares. Option: garnish with lime zest.
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More Than Lemon Pie from lilbitmissty

1st Layer:
1 cup self-rising flour
1 stick margarine, softened
1 tablespoon sugar
1 cup chopped pecans

2nd Layer:
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 cup non-dairy whipped topping

3rd Layer:
1/2 cup lemon juice, fresh squeezed
1 tablespoon finely grated lemon zest
1 (14-ounce) can sweetened condensed milk
3 egg yolks

4th Layer
2 cups non-dairy whipped topping

In a mixing bowl, mix together the first four ingredients and
press in bottom of a 9×13-inch baking dish. Bake at 350° for
15-20 minutes, or until lightly browned. Remove from oven and cool completely.
In another bowl, cream together the cream cheese and 1 cup
sugar. Fold in whipped topping Spread over cooled crust.
Refrigerate. In a heavy medium saucepan, combine lemon juice, lemon zest and sweetened condensed milk. Cook over low heat, stirring constantly, 10-15 minutes. Beat egg yolks in a small bowl with a fork until lemon-colored. Add a small amount of hot mixture to egg yolks, beating constantly. Gradually add to hot mixture, stirring constantly. Remove from heat and cool completely. Pour evenly over cream cheese layer. Chill until firm. Spread remaining 2 cups whipped topping over all and refrigerate until ready to cut into squares and serve
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No Bake Two Layer Creamy Pumpkin Pie ~ LBM  (LilBitMissty)

1 graham cracker pie crust

Mix together:

4 ounces cream cheese

1 tablespoon sugar

1 tablespoon milk

1 1/2 cups cool whip

Pour above mixture into the Graham Cracker Crust.

In a bowl mix together:

1 (16 ounce) can pumpkin ..PLAIN pumpkin..NO SPICES!

2 small packages vanilla INSTANT pudding

1 cup milk

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves


Mix the above ingredients together and spread over the cream cheese mixture. This MUST be refrigerated at LEAST 4 hours before serving.
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Oreo Dessert ~ LilBitMissty

1 large pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter
1 cup powdered sugar
1 large container Cool Whip
2 (3-1/2 oz.) packages of instant vanilla pudding
3 cups milk
1 tsp. vanilla

Crush cookies and put 1/2 cookie crumbs in 9x13 pan. Mix cream cheese and butter until smooth. Mix in powdered sugar. Fold in Cool Whip.
In a separate bowl, mix puddings, milk and vanilla. Fold into other mixture and pour into pan over crumbs. Spread remaining crumbs over top. Can be served chilled or frozen
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FRESH PEACH PRETZEL DESSERT ~ LilBitMissty

Heat oven 400º

2 cups crushed pretzels (place in Ziploc bag and coarsely crush with rolling pin)
1/2 cup melted butter
3 tablespoons sugar

Mix together pretzels, melted butter and sugar; spread evenly into a 9x13-inch baking pan. Bake 8 minutes and then cool completely.

1 (8oz) package cream cheese, room temperature
1 cup sugar
8 ounces Cool Whip, thawed
1 (6oz) package peach Jell-O
2 cups boiling water
4 cups sliced fresh peaches (6 peaches)

Beat together cream cheese, sugar and then fold in Cool Whip. Spread over cooled pretzel crust. Dissolve Jell-O in boiling water and allow
cooling to room temperature. Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes and then spoon over cream
cheese mixture. Chill till firm.
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Peanut Butter Cups ~ LilBitMissty

2 sticks butter

1 cup peanut butter

3 1/2 cups powdered sugar

2 cups graham cracker crumbs

12 oz chocolate chips

Melt butter. Add peanut butter, powdered sugar and graham cracker crumbs.
Mix well and press into a 9x13" pan.
Melt chocolate chips and spread over the top.
Chill til set.
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CHERRY UPSIDE DOWN CAKE ~ lilbitmissty

1 20 OUNCE CAN CHERRY PIE FILLING
1 TEASPOON ALMOND EXTRACT
1/4 TEASPOON RED FOOD COLORING

MIX TOGETHER AND POUR INTO A WELL GREASED 9 INCH SQUARE BAKING PAN, SET ASIDE.

2 CUPS SIFTED CAKE FLOUR
3 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP BUTTER
1 CUP SUGAR
2 EGGS..BEATEN
3/4 TEASPOON VANILLA EXTRACT
3/4 TEASPOON LEMON EXTRACT
2/3 CUP MILK

MIX/SIFT TOGETHER FLOUR, BAKING POWDER AND SALT.
CREAM BUTTER.
ADD SUGAR GRADUALLY AND CREAM UNTIL FLUFFY. ADD EGGS. MIX WELL.
ADD EXTRACTS TO MILK.
ADD SIFTED INGREDIENTS ALTERNATELY WITH MILK TO CREAMED MIXTURE, MIXING JUST ENOUGH TO KEEP BATTER SMOOTH.
POUR BATTER OVER CHERRIES.
BAKE AT 350* FOR 30 MINUTES ALLOW TO COOL IN PAN ON RACK FOR 30 MINUTES.
INVERT IN A SERVING PLATE.
GREAT SERVED WITH WHIPPED CREAM!
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Friendship Cake from lilbitmissty
(Because you share your starter and cake recipe with a friend)
(Plan ahead for this cake. In the end, there is enough starter for 5 cakes. After all the waiting, I like to bake all three cakes at once and freeze them for the holidays. This makes a very, moist cake that is wonderful!)

Fruit Starter

7 1/2 cups sugar, divided
1 large can peaches with syrup; diced
1 large can crushed pineapple with syrup
1 large jar Maraschino cherries in juice

In a large glass jar, stir together 2 1/2 cups sugar and peaches with syrup. Lightly cover and let stand at room temperature for 10 days.
Add pineapple with syrup and 2 1/2 cups sugar; stir and let stand 10 days.
Add jar of cherries with juice and 2 1/2 sugar; stir and let stand 10 days.
The starter is ready to divide and feed for friendship cake. Drain off the liquid to use as a starter in the cake recipe. Use fruit over ice cream or pound cake.

Tip: Be sure to cover lightly during standing.

After you receive your starter

1 1/2 cups starter
2 1/2 cups sugar
1 large can of fruit cocktail (with juice)

1. Put above in covered bowl. Do not refrigerate. Stir daily for 10 days.
2. On the 10th day add 2 1/2 cups sugar and another can of fruit cocktail. Stir daily for 10 days.
3. On 20th day add two 9 oz. jars Maraschino cherries; drained and halved. Stir daily 10 days.
4. On 30th day drain fruit for 2 or 3 hours. Divide fruit for 3 cakes. The juice you have left is enough for 5 starters (keep one and give the other four to your friends).

Time to make the cake

1 box lemon cake mix
1/2 cup chopped pecans
2/3 cup oil
4 egg whites
1 small box instant vanilla pudding
fruit from starter

Mix together all ingredients and add fruit. Pin in greased and floured Bundt or Tube pan. Bake at 350° for 40 to 60 minutes until cake test done. Cool completely and glaze.

Glaze:

8 oz. package cream cheese
1 stick butter
1 pound box powdered sugar
1 teaspoon vanilla

Beat all ingredients and drizzle on hot cake. Makes enough glaze for three cakes.
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Lemon Crunch Cake ~ LilBitMissty

3/4 cup butter

1 1/2 cups sugar

3 eggs...well beaten

3 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Juice & Rind of 1 Lemon

1 1/2 cups pecans...chopped

Cream butter and sugar til fluffy. Add eggs and blend well. Combine dry ingredients alternately with milk to butter mixture. Stir in lemon juice and rind. Grease a 10 inch tube pan. Pour chopped pecans in the bottomof the pan. Pour cake batter over nuts. Bake at 375* for 1 hour to 1 hour 15 minutes or til it tests done.
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Mandarin Orange Cake ~ Lilbitmisty

1 box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 can mandarin oranges...UNdrained

In bowl, beat eggs with oil. Add oranges with juice. Add cake mix and beat well. Grease and flour 9x13 inch pan. Bake at 350* for 30 minutes. Frost with:

Frosting:

1 9 oz tub cool whip
1 3 ounce box INSTANT vanilla pudding
1 20 ounce can crushed pineapple..DRAINED
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Peach Sauce For Cake ~ LilBitMissty
(This will make about 1 1/2 cups)

2 cups fresh peaches....peeled & diced
1 tsp lemon juice
4 Tablespoons sugar
1 Tablespoon flour
2 Tablespoons butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Combine the peaches with the remaining ingredients. Heat over low heat in saucepan for about 5-10 minutes stirring often. Serve over pound cake or Angel food cake. Serve with vanilla ice cream OR whipped cream on top.
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PINEAPPLE UPSIDE DOWN CAKE ~ lilbitmissty

Topping

3 TEASPOONS MELTED BUTTER
1/4 CUP PACKED BROWN SUGAR
MARICHINO CHERRIES
1 CAN PINEAPPLE SLICES

CAKE

1/2 CUP OIL
1 1/2 SUGAR
2 EGGS
2 1/2 CUPS FLOUR
1 CUP MILK
1 TEASPOON VANILLA
3 TEASPOONS BAKING POWDER

MIX OIL, SUGAR AND EGGS. BLEND WELL. ADD FLOUR, MILK, VANILLA AND BAKING POWDER. MIX WELL AND SET ASIDE. PREPARE TOPPING BY MIXING BUTTER AND BROWN SUGAR TOGETHER. SPREAD THE TOPPING ON THE BOTTOM OF AN UNGREAESED 9X13 INCH PAN . ARRANGE PINEAPPLE SLICES ON TOP OF THE TOPPING AND PUT A CHERRY IN THE HOLE OF EACH PINEAPPLE SLICE. POUR CAKE BATTER ON TOP OF PINEAPPLE SLICES. BAKE AT 350* FOR 30 MINUTES.
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Praline Pecan Pound Cake ~ LilBitMissty


1 1/2 cups chopped, toasted pecans (divided)

1 1/2 cups butter, room temp

1 ( 8ounce) package of cream cheese...softened at room temp.

3 cups light brown sugar...packed

6 large eggs...at room temp

3 1/4 cups flour (if possible, use White Lily Flour)

2 teaspoons pure vanilla

Preheat oven to 325*
Grease & flour a 10 inch tube pan
Sprinkle 1/2 of the nuts in the bottom of the pan, and set aside.
Cream the butter and cream cheese together.
Add the brown sugar and cream until light & fluffy, about 5 minutes.
Add the eggs one at a time beating well after each addition.
FOLD in the flour just until combined DO NOT OVER MIX.
STIR in the vanilla and the remaining cuup of pecans.
Spoon the batter into your pan, and place on a baking sheet in the oven.
Bake for about 1&1/4 - 1 1/2 hours or until tested done.
Cool in the pan about 20 minutes, then on rack to finish cooling.
Let cool completely then dust with powdered sugar.
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Strawberry Cupcakes ~ LilBitMissty
1 3/4 cups Flour
1 teaspoons Baking Soda
1 cup Sugar
1/2 cup Chopped Walnuts
2 egg WHITES
1/2 teaspoon Vanilla extract
1/2 cup Vegetable Oil
10 oz Pkg frozen sweet Strawberries..OR 1 cup crushed fresh strawberries mixed with 3 T sugar.
Mix together flour, baking soda, sugar and nuts in a bowl.
In another bowl, beat together egg whites, vanilla extract and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but berries are still a little bit chunky.
Pour batter into greased muffin tins, filling halfway.
Bake at 350* for 30 minutes, or until they test done.
Sprinkle with powdered sugar or favorite frosting, if desired.
***** Same recipe can be used in a loaf pan
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Strawberry Surprise Cake ~ LilBitMissty

2 cups miniature marshmallows

2 cups strawberries...sliced

1 (3 ounce) pkg. strawberry jello

2 1/2 cups flour

1 cup sugar

1/2 cup crisco

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

3 eggs

Grease a 9x13 inch pan. Spread marshmallows over the bottom of the pan. Mix strawberries in their juice with dry jello and set aside.Combine flour, sugar, crisco, baking powder, salt, milk, vanilla and eggs. Beat well. Pour batter over the marshmallows. Spoon berry mixture over the top. Bake at 350* for 30 minutes. Reduce heat to 300* and bake for 15 minutes. The marshmallows will rise to the top. Serve with cool whip on top or ice cream.

 

Contributor
Posts: 70
Registered: ‎03-25-2010

Thanksgiving Cake ~ LilBitMissty              

1 box spice cake mix

16-ounce can solid packed pumpkin

1/2 cup vegetable oil

1 small package INSTANT vanilla pudding

3 eggs

1 teaspoon cinnamon

1/2 cup water

1/2 cup pecans...chopped


Put all ingredients EXCEPT pecans in a mixing bowl. Mix at medium speed for 5 minutes. Add pecans. Butter and flour a bunt pan. Pour in batter and bake at 350* for 40-45 minutes. Cool in pan 10-15 minutes. Serve with cool whip.
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Three Milks Cake ~ LilBitMissty

1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar

Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.
Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

***On the Top Of the cake I put a little coconut and some sliced strawberries..mmmm sooo good!****
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WHISKY CAKE ~ lilbitmissty

Ingredients
2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scoth whisky or apple cider

Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium-size bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes or until water cools to room temperature; drain well. In a medium-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.


Preheat the oven to 325°. In another medium-size bowl, stir together the remaining 2 cups flour, the cinnimon, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper. If preferred, LIGHTLY dust with powdered sugar when cool.

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CHOCOLATE PEANUT BUTTER BALLS ~ lilbitmissty

1/2 CUP CHOCOLATE CHIPS
1 CUP PEANUT BUTTER
1 CUP POWDERED MILK
1/2 CUP PECANS
2 TABLESPOONS MARGARINE
8 GRAHAM CRACKERS

MIX ALL INGREDIENTS EXCEPT THE GRAHAM CRACKERS TOGETHER. FORM INTO BITE SIZE BALLS. CRUSH THE GRAHAM CRACKERS. ROLL BALLS IN THE CRUSHED GRAHAM CRACKERS. STORE TIGHTLY IN A COVERED CONTAINER.
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Fruit Salad Cheesecake ~ lilbitmissty

1 can (20 ounces) crushed pineapple..drained

1 cup sugar

1/2 cup cold water

2 envelopes unflavored gelatin

1 package (8 ounces) cream cheese

1 1/2 cup crisp macaroons..crushed

2 tablespoons butter..melted

2 cups seedless grapes..halved

1 can (11 ounces) mandarin oranges..drained

1 jar (10 ounces) maraschino cherries..drained and chopped

1/2 cup pecans OR walnuts..chopped

2 cups whipped topping

In small saucepan cook pineapple and sugar over medium heat 5 minutes or til heated through. Place cold water in a bowl and sprinkle with gelatin. Let stand for 1 minute. Stir into warm pineapple mixture. Reduce heat to low. Add cream cheese. Cook and stir until cream cheese is melted, and mixture is well blended. Remove from heat and let cool completely. In a small bowl combine macaroon crumbs and butter. Press into the bottom of a greased 9 inch springform pan. Set aside. Stir the grapes, oranges, nuts and cherries into the cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of the pan before serving.

 
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Blackberry Cobbler ~ LilBitMissty

1/2 cup sugar

1 cup all-purpose flour

2 teaspoons baking powder

1/2 cup milk

1/4 cup melted margarine


2 cups fresh blackberries

1/2 cup sugar

1 cup water


Preheat an oven to 350 * Grease a 9x9-inch baking dish.
Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Pour while scraping bowl, into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
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Banana Bread Bites ~ lilbitmissty

1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1 cup ripe mashed bananas (about 3)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts


Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray.

In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs and beat thoroughly. Beat in the mashed bananas and vanilla until well combined. Gradually blend in the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and walnuts.

Drop the mixture by teaspoonfuls onto the cookie sheets. Bake for 12 to 15 minutes, or until light golden. Remove to wire racks to cool completely. Makes about 4 dozen.
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Cream Cheese Cookies ~ LilBitMissty

1/4 cup butter

1 8 ounce pkg. cream cheese

1 egg yolk

1/4 teaspoon vanilla

1 box (any flavor....I use chocolate) cake mix

3/4 cup chopped nuts

Mix all ingredients. Drop by tablespoonful onto greased cookie sheet. Bake 8-10 minutes at 375*
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Contributor
Posts: 70
Registered: ‎03-25-2010

German Chocolate Cookies ~ LilBitMissty

You will need to make the pecan topping first.

Topping:

1 cup sugar

1 cup evaporated milk

1/2 stick butter

1 teaspoon vanilla

3 egg yolks...beaten

In a 2 quart pan, mix all ingredients blending well. Stirring frequently cook over medium heat 10-12 minutes, or til bubbly. It will look like caramel and be thick enough to coat a spoon. Remove from heat.

To the COOLED mixture add:

1 3/4 cup coconut

1 1/4 cup chopped pecans

Allow mixture to cool to room temp. Reserve 1 1/2 cups of it for topping the cookies. Use the rest for the cookie dough. This topping is also great on ice cream!

Preheat TO 350*.

Cookie Dough

1 box "Pudding In The Mix" German chocolate cake mix

1/3 cup softened butter...NOT MELTED

All but the reserved 1 1/2 cups topping mix you made above

Combine all ingredients in a large bowl. Stir til through;y moistened. Dough will be very soft. Shape into 1 inch balls with your hands. Put on ungreased cookie sheet about 2 inches apart. Make a dent in the center of each cookie with your thumb. Don't worry if they crack a little. Use a teaspoon to drop generous portions of the Carmel topping you reserved into the dents. Bake 11-14 minutes or til flat and set. The cracks will look mostly dry. Let the cookies cool COMPLETELY before removing them from the cookie sheet. Makes about 4 dozen cookies.
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MOLASSES COOKIES ~ LilBitMissty


1 C BROWN SUGAR
3/4 CUP CRISCO
1/2 CUP MOLASSES
1 EGG
2 1/4 CUPS FLOUR
2 TSP. BAKING SODA
1 TSP CINNAMON
1/2 TSP GROUND CLOVES
1/2 TSP. GROUND GINGER
1/4 TSP. SALT
1/2 CUP WATER
1/4 CUP SUGAR

COMBINE BROWN SUGAR AND CRISCO. BEAT WITH A MIXER TIL FLUFFY. ADD MOLASSAS AND EGG. BEAT WELL. COMBINE FLOUR WITH NEXT 5 INGREDIENTS (THRU SALT)

STIR WITH A WISK. ADD FLOUR MIXTURE TO BROWN SUGAR MIXTURE. BEAT AT LOW SPEED ON MIXER TIL BLENDED. COVER DOUGH AND FREEZE FOR 1 HOUR. PLACE WATER IN A SMALL BOWL. PLACE SUGAR IN ANOTHER SMALL BOWL. SHAPE DOUGH INTO 1 INCH BALLS. DIP ONE SIDE OF BALL INTO WATER.THEN DIP WET SIDE OF BALL INTO SUGAR. PLACE 1 INCH APART ONTO COOKIE SHEET COATED WITH NON STICK COOKING SPRAY. BAKE AT 375* FOR 8 MINUTES.
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I have had this recipe a long time. I think it is an oldie but a goodie..simple to make!

NEEDLE IN HAYSTACK NO BAKE COOKIES from lilbitmissty

Ingredients
1 Cup Semi Sweet Chocolate Chips (or you can replace with Butterscotch or Peanut Butter Chips)
1/2 Cup Peanut Butter (Creamy or Crunchy)
1/2 Cup Peanuts (II prefer walnut pieces)
2 Cups Chow Mein Noodles
*You will also need wax paper

Directions
In a microwave safe bowl, melt chips and peanut butter for 3-5 minutes at 50% power. If you use High power, do NOT leave in more than 3 minutes (peanut butter, especially if chunky, might burn).
Stir peanuts and chow mein noodles into chocolate/peanut butter mix. Combine ingredients thoroughly.
Drop mixture by teaspoon onto waxed paper. Put in refrigerator for faster set or let sit overnight on counter.
*You can also stir in other ingredients of your liking, such as coconut flakes.
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Walnut Frosties ~ LilBitMissty

1/2 cup butter

1 cup brown sugar

1 egg

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Topping:

1 cup walnuts...chopped

1/2 cup brown sugar

1/4 cup sour cream

Combine butter, brown sugar, egg and vanilla. Beat til light and fluffy. Sift flour, soda and salt together. Gradually add to sugar mixture. Shape into 1 inch balls. Place on ungreased cookie sheet. Make a depression in the center of each cookie. Mix the topping ingredients (walnuts, brown sugar and sour cream) together. Fill each cookie depression with 2 teaspoons of the topping mixture. Bake at 350* for 10 minutes.
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Easy As (Strawberry Rhubarb) Pie ~ LilBitMissty

Crust:

sift together:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

Add:

2 tablespoons butter

1 egg...beaten

2 tablespoons milk

Now heres the easy part!! DO NOT roll out the pie crust..just "mold" the pie dough to a 9 inch pie pan.

Mix together;

3 cups raw rhubarb...diced

1 (3 ounce) box strawberry jello

Topping:

1/2 cup flour

1 cup sugar

1/2 teaspoon cinnamon

1/4 cup butter...melted

Mix topping ingredients together and sprinkle on the top of pie. Bake at 350* for about 50 minutes
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Stuffed Strawberries ~ LilBitMissty

You can prep the berries and make the filling the day before. Fill the strawberries about 4-5 hours before serving.

20 large, fresh strawberries, divided

1 (3 oz.) package cream cheese, softened

2 T. finely chopped walnuts or pecans

1 and 1/2 T. powdered sugar

1 tsp. orange liqueur, or orange juice, optional

Dice 2 strawberries and set aside. Cut a thin slice from stem end of each remaining berry, forming a base for it to stand on. Cut each berry into four wedges, starting at pointed ends and cutting to, but not through stem ends. Beat cream cheese at medium speed with electric mixer until fluffy. Stir in diced berries, walnuts, powdered sugar, and if desired, liqueur. Spoon or pipe about 1 tsp. mixture into each berry
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Blueberry Jello Delight ~ LilBitMissty

2 (3 ounce) packages BLACKBERRY jello

2 cups HOT water

1 can (15 ounce) crushed pineapple (drained)

1 can BLUEBERRY pie filling

8 ounces cream cheese

8 ounces sour cream

sugar

Mix jello with 2 cups HOT water. Mix til disolved. Pour into serving bowl. Add drained crushed pineapple and pie filling. Chill.

In a bowl mix the sour cream and sour cream and enough sugar to taste. Spread on top of jello mixture. Chill.
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Green Jello Stuff ~ LilBitMissty

2 (3 ounce) Boxes Lime Gelatin

1 Can Crushed pineapple 20 oz (drained RESERVE JUICE)

16 oz Carton Small Curd Cottage Cheese

1/4 C. Pecans ...chopped

1 (8 OUNCE) tub Cool Whip

2 C. Boiling Water

1 C. Cold Water

In large mixing bowl empty gelatin. Add the two Cups of boiling water and stir until gelatin is dissolved. Pour reserved juice into measuring cup. Add enough cold water to make 1 cup. Pour juice water into jello mixture and blend. To his mixture, add drained crushed pineapple, cottage cheese, chopped nuts and Cool Whip. Stir mixture until smooth and blended. There should be any large lumps of Cool Whip. Pour into a a large bowl and chill until set.
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Mountain Dew Salad ~ LilBitMissty

2 boxes lemon jello

2 cups water

2 cups COLD mountain dew soda

1 can crushed pineapple...drained

1 can lemon pie filling

1 small tub cool whip

1 cup mini marshmellows

Mix all ingredients together, EXCEPT FOR 1/2 of the pie filling AND the cool whip. Refrigerate til set. Then add the cool whip and 1/2 of the pie filling on the top.
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Pineapple Jello In A Can ~ LilBitMissty

1 (20 oz. can) sliced pineapple, drained (save juice)

1 (3 oz. box) strawberry, raspberry, black cherry OR lime Jello

1 Cup boiling water

1 Cup pineapple juice from the pineapple (Add enough water to make 1 cup, if needed)

Put Jello in bowl and add boiling water, stir until dissolved. Open pineapple can and drain off juice, leave pineapple slices in can. Add the 1 cup of juice to mixture and mix well. Pour Jello mixture in can over pineapple. (You can make 2 small Pyrex bowls with leftover Jello or use to make 2 cans of pineapple Jello.) Refrigerate until firm, usually about 5 hrs. or overnight. Turn can of pineapple slices with Jello over serving dish. Open bottom of can and push pineapple/Jello through. (At Christmas it is very colorful to use a can of strawberry Jello and a can of lime Jello.)
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CHOCOLATE MARSHMALLOW DESSERT ~ lilbitmissty

FOR THE BOTTOM LAYER (CAKE BASE)::

4 EGG YOLKS
1/4 CUP SUGAR
1/2 TEASPOON VANILLA
4 EGG WHITES
1/2 CUP SUGAR
3/4 CUP SIFTED CAKE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT

BEAT EGG YOLKS TIL THICK. GRADUALLY BEAT IN 1/4 CUP SUGAR. BEAT EGG WHITES TIL STIFF AND FORMS PEAKS. FOLD THE EGG YOLKS INTO THE EGG WHITES. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER. ADD TO THE EGG MIXTURE. IN A GREASED 9 X 13 PAN, ADD THIS MIXTURE AND VERY LIGHTLY PAT DOWN. BAKE AT 375* FOR 10 - 12 MINUTES.


WHEN COOL THE FOLLOWING WILL GO ON THE TOP:

1/2 POUND MARSHMALLOWS (CUT UP)
1 SMALL CAN HERSHEY'S CHOCOLATE SYRUP
1/2 CUP MELTED BUTTER
3 EGG YOLKS
3 EGG WHITES
1/2 PINT WHIPPED CREAM

MELT BUTTER. ADD CHOCOLATE SYRUP. ADD 3 BEATEN EGG YOLKS. BEAT EGG WHITES TILL STIFF. FOLD IN MARSHMALLOWS AND EGG WHITES.
SPREAD ON CAKE BASE AND CHILL FOR AT LEAST AN HOUR. SPREAD 1/2 PINT WHIPPED CREAM ON THE TOP. REFRIGERATE OVERNIGHT.
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APPLESAUCE PECAN PIE ~ lilbitmissty

1 UNBAKED PIE SHELL
2 TABLESPOONS BUTTER
1 CUP LIGHT BROWN SUGAR
1/4 TEASPOON CINNAMON
3/4 CUP DARK CORN SYRUP
1/2 CUP APPLESAUCE
1 CUP CHOPPED PECANS
3 EGGS..BEATEN

COMBINE BUTTER, SUGAR, AND CINNAMON. ADD SYRUP, APPLESAUCE, PECANS AND EGGS. BLEND WELL. POUR INTO PIE SHELL. BAKE AT 400* FOR 15 MINUTES. REDUCE HEAT TO 325* AND BAKE 25-30 ADDITIONAL MINUTES. COOL COMPLEYELY BEFORE CUTTING.
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That is everything that I had.  I hope that it helps. Smiley Happy

 

gr8auntie