Recipes from Previous Posters - Page 6

Nightowlz · ‎03-11-2010

Here are the Vegetables & Sides

BB Recipes///Q (Hollee)

Vegetables & Sides

4th of July Bean Casserole (Drew2)
- 1/2 pound bacon, diced
  1/2 pound ground beef
  1 cup chopped onion
  1 can (28 ounces) pork and beans
  1 can (17 ounces) lima beans, rinsed and drained
  1 can (15-16 ounces) kidney beans, rinsed and drained
  1/2 cup BBQ sauce
  1/2 cup ketchup
  1/2 cup sugar
  1/2 cups packed brown sugar
  2 Tablespoons prepared mustard
  2 Tablespoons molasses
  1 teaspoon salt
  1/2 teaspoon chili powder
  
  In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender, drain. Transfer to a greased 2 1/2 quart baking dish...add all the of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350 for 45 minutes. Uncover; bake 15 minutes longer.
  
  *You can omit the hamburger if you choose
  *Will place in the crock pot on low, also will use my Nesco
Asparagus Soufflé (live2shopnc)
- 4 eggs slightly beaten
  1 can cream of mushroom soup (can also use cream of celery or cream of asparagus)
  1 cup mayonnaise
  
  Whisk these ingredients together, then gently fold in....
  
  1 8 1/4 ounce can cut asparagus (drained)
  1 cup grated sharp cheddar cheese
  
  Pour in 10 inch greased casserole dish and bake at 350 degrees for 40-50 minutes
  
  I love asparagus...fresh or canned. One of my favorite recipes to make is this asparagus soufflé. I make it for special occasions, and everyone raves about it. AND, it is so simple to make
Aunt Bertie's Scalloped Potatoes (Aunt Bertie)
- Thinly slice peeled raw potatoes, enough to feed the number of people you want to feed. Do not make for less than 4, as it won't work right.
  
  Salt if you want it.
  
  Place potatoes in a deep casserole dish (I use corning ware) use Pam or oil to coat dish to prevent a difficult cleanup.
  
  Pour HEAVY cream over the potatoes till it comes to within one inch BELOW the top of the potatoes.
  
  Bake uncovered in a 350 degree, preheated oven, for one to two hours depending on the size of the dish. It should be browned on top, and tender when pierced with a knife.
  
  This comes out thick, and tasting as though you added cheese. Only two ingredients, so easy.
BBQ Beans (butterflylady)
- 1 lg Onion; chopped
  1 lg Pepper; chopped
  1 Garlic clove; crushed
  1 1/2 ts Dry mustard
  1 1/2 ts Chili powder
  1/2 ts Cumin
  1/2 ts Turmeric; dried
  1 c Tomato sauce
  1 1/2 tb Molasses
  1/2 ts Apple cider vinegar
  1 ds Tabasco sauce
  4 c Beans; cooked
  
  Instructions:
  
  Saute onion pepper and garlic in 1/4 c water for 5 minutes. Add mustard -chili- cumin -tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through about 15 minutes. HINT: Good take-along for picnics. Use either hot or cold.
Baked Asparagus with Parmesan Cheese (Soushi24)
- 1 pound asparagus
  1 tablespoon olive oil
  2 ½ tablespoons grated parmesan cheese
  1 ½ tablespoons soft white bread crumbs
  2 teaspoons margarine
  
  Preheat oven to 450 degrees.
  
  Toss asparagus spears in 1-2 teaspoons olive oil and arrange in baking pan .
  
  Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil.
  
  Bake uncovered until asparagus is just tender, about 15 minutes.
  
  Serves 4
Baked Beans - version 1 (Jerz girl2)
- 14 cup Dry chopped onions; reconstitute in 1/4 c hot water 5 minutes
  24 oz Jar great northern beans; drain, rinse and drain
  28 oz Can Campbell's Pork & Beans
  1 cup Ketchup
  1/2 cup hickory flavored BBQ sauce
  3 sl Boiled ham, chopped fine
  
  While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
Baked Beans - version 2 (Jerz girl2)
- 2 quart bean pot
  2 pounds dry beans
  1 teaspoon baking soda
  1 pound salt pork
  1 medium size onion
  8 tablespoons sugar
  2/3 cup molasses
  2 teaspoons dry mustard
  4 teaspoons salt
  1/2 teaspoon pepper
  
  Soak beans overnight. In morning boil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander/strainer. Dice rind of salt port in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.
  
  You can't let the pot just set in the oven. You've got to add water as necessary to keep the beans moist. And you can't be impatient and add too much water at a time and flood the beans.
Baked Beans - version 3 (Jerz girl2)
- 2/3 cup sugar
  1 teaspoon mustard powder
  1/4 cup cider vinegar
  1 pound dried Great Northern beans
  1/4 teaspoon baking soda
  4 cups water
  1 package salt pork, sliced (about 2 to 4 ounces)
  
  Stir sugar and mustard powder together in small bowl. Gradually add cider vinegar; stir to dissolve. Cover and let stand in refrigerator overnight or 8 hours.
  
  Soak beans overnight or 8 hours in pot in 4 cups water with 1/4 teaspoon baking soda. Bring water to boil and cook beans in water for 30 minutes over high heat.
  
  Simmer beans until tender. Beans will "give" when pressed with a spoon. Drain, reserving water.
  Spread beans in 13X9 inch pan. Slice salt pork and lay evenly over top of beans, with spaces between pork.
  
  Drizzle prepared sauce (sugar-mustard-vinegar mixture) between salt pork, saving a small amount to drizzle over top of salt pork. Add a little bean water to corners of pan, until water is barely visible over surface of beans. Reserve remaining water.
  
  Cover beans tightly and bake at 325 degrees for about 3 hours. Add extra bean water as needed to keep beans moist.
  
  The best baked beans are made in bean pots!
Baked Beans (lookout14)
- 2 large cans campbells pork & beans
  1 small heinz ketchup (16oz I think)
  1 tsp. mustard
  1 cup brown sugar
  1 small onion minced
  5/6 bacon slices uncooked
  
  Combine all ingredients in a large serving dish (I use a pyrex casserole dish) layer the bacon on top.
  
  Preheat oven to 400..bake uncovered 30 mins...lower temp to 350 and bake 1 1/2 hours longer...let cool abit.
  
  Have this beans every holiday...been in the family for years and they are the best I have ever had and super easy...I like easy!
  
  Ps...I never measure anything when I make these and this is truly my best best on the measurements...if you add a bit more ketchup won't hurt...just take a tastes before you pop them in the oven and they should be slightly sweet. The magic happens with the bacon cooking on top and the long baking time.
Baked Beans (nanapat)
- 3 16 oz. cans baked beans
  1/2 c. ketchup
  1/4 c. dijon mustard
  1/2 c. brown sugar`
  1/2 c. chopped onion
  1lb hamburg or sausage
  bacon pre cooked
  
  Brown meat and onion, mix in other ingredients. Place in casserole. Sprinkle bacon on top. Bake at 300 for 1 hour.
Baked Corn Casserole (Jerz girl2)
- 3 eggs
  1 carton (8 ounces) French onion dip
  1/4 cup butter or margarine, softened
  1 package (8 1/2 ounces) corn bread/muffin mix
  1/2 teaspoon salt
  1/2 teaspoon pepper
  1 can (15 1/4 ounces) whole kernel corn, drained
  1 can (14 3/4 ounces) cream-style corn
  
  In a bowl, beat eggs, dip, butter, corn bread mix, salt and pepper until combined. Stir in the corn. Pour into a greased 11 X 7 X 2 inch baking dish. Bake, uncovered, at 350 for 35-40 minutes or until edges are lightly browned and pull away from sides of dishes.
Baked Corn Pudding (Drew2)
- 1/2 cup sugar
  3 tablespoons flour
  3 eggs
  1 cup milk
  1/4 cup butter, melted
  1/2 teaspoon salt
  1/2 teaspoon pepper
  1 can (15-1/4 ounces) whole kernel corn, drained
  1 can (14-3/4 ounces) cream-style corn
  
  In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 350 for 25-50 minutes or until a knife inserted near the center comes out clean
Bill's Baked Beans (doglover3)
- Soak one lb. of beans overnight-drain and cook well till soft;
  
  In crockpot put beans and
  1 cup of brown sugar
  1 cup of molasses
  1/2 lb. raw bacon
  
  COOK ALL DAY
  We prefer the limas but use whatever you like best
Boston Baked Beans (oceantown)
- 1 pound dry navy beans or Northern beans (2 1/3 cups)
  8 cups cold water
  
  8 cups cold water
  1 teaspoon baking soda
  
  1 large yellow onion, chopped
  1/2 pound bacon, chopped
  1/2 cup molasses
  1/3 cup packed brown sugar
  1 teaspoon dry mustard
  1/2 teaspoon salt
  1/8 teaspoon pepper
  1 cup water
  ][
  1. Rinse and sort beans. In heavy 3-quart saucepan, combine beans and 8 cups cold water. Cover; soak overnight.
  2. Drain beans. Put beans and 8 cups fresh water in saucepan. Add the baking soda. Bring to boiling. Reduce heat and simmer, covered, for 1 hour or until tender. Drain and rinse.
  3. Place the onion in the bottom of a 2 1/2-quart ovenproof casserole. Add half the bacon. Add the beans. Top with the remaining bacon.
  4. Mix together the molasses, brown sugar, mustard, salt and pepper. Pour this over the beans, and add about 1 cup fresh water. DO NOT Stir.
  5. Bake, covered, at 300 degrees for 2 1/2 hours. After a couple of hours, stir and check beans. You may have to add a bit of water. Do not make the beans too wet
Broccoli Casserole (Diamonds22)
- 2 - 10 Oz. Packages Frozen Chopped Broccoli
  
  Boil for 5 minutes as per instructions on back of package. Drain & Cool.
  
  2 Tablespoons Instant Minced Onion
  2 Eggs
  1 Cup Grated Sharp Cheese
  1 Can Cream of Mushroom Soup
  1 Cup Mayonnaise (Not Salad Dressing)
  
  Mix all together with broccoli. Salt & Pepper to taste.
  
  Pour into an 8 by 12 rectangular dish (or as close to that size as possible).
  
  Sprinkle top with 1 Cup Crushed Cheese Crackers (I use Cheese Its or any cheese crackers & crush them to fine crumbs).
  
  Bake at 375 degrees for 30 minutes.
  
  Makes 12 servings.
Cabbage Casserole (Soushi24)
- 1 head cabbage, cut up in small chunks
  1 medium onion
  1 can cream of mushroom or chicken soup, undiluted
  cheese slices or grated cheddar cheese
  
  Steam cabbage and onion until wilted, pour off water.
  Place 1/3 of cabbage in 3 qt. casserole dish with layer 1/3 of the cheese, 1/3 of mushroom soup straight from the can, do not dilute. Continue to layer, cabbage, cheese, and mushroom soup. Top with :
  1 stack Ritz crackers, crushed
  1/2 stick oleo.
  
  Mix topping and spread on top. Cook 350 degrees for till cheese melts.
Calico Beans (nunya)
- 1/2 pound bacon cut into small pieces and fry,drain
  1 pound hamburger fried
  1 cup onion
  1 tsp.salt
  2 tsp. vinegar
  1 tsp. mustard
  1/2 cup ketchup
  3/4 cup brown sugar
  1 can baked beans (approx.11 oz)
  1 can kidney beans
  1 can lima beans
  1 can butter beans
  
  In a large bowl, mix all ingredients together. I usually bake this in a 9x13 pan
  The recipe says to bake for 1-1/2 hrs at 350. Sometimes I bake it a little longer.
Caramelized Onion and Cornbread Stuffing (autumnleaf)
- 2 tablespoons butter
  2 onions, chopped
  6 large cornmeal muffins, cubed
  Handful fresh sage leaves, chopped
  1 egg
  1/4 cup heavy cream
  1/4 cup chicken stock
  Salt and freshly ground black pepper
  
  Preheat the oven to 375 degrees F.
  
  Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
  
  PS After cooking the turkey, he used an instant thermometer to check the temperature of the turkey and the stuffing. The stuffing was over 170F, high enough to kill bacteria (minimum is 165F).
  
  Recipe from Tyler Florence
Cheesy Spinach Casserole (YouGoGirl)
- 1 (10 oz.) pkg. frozen spinach, thawed, drained & squeezed dry.
  1 cup flour
  1 cup milk
  3 eggs
  1 tsp. salt
  1 tsp. baking powder
  1 tsp. dry mustard
  1/2 stick of butter
  1- 8 oz. pkg. shredded Mozzarella cheese
  1- 8 oz. pkg. shredded cheddar cheese
  
  Preheat oven to 350.
  
  Melt the butter in a 9x13" baking dish in oven.
  
  In a large mixing bowl, combine flour, eggs, milk, salt, baking powder & mustard & mix very well. Add spinach & cheese & pour into pan.
  
  Bake for about 30 minutes or until cheese is melted.
Creamy Mashed Potatoes (maryannie)
- 5 lbs. potatoes, cut & quartered
  2 tsp salt
  2 (3oz.) cream cheese with chives
  4 tbsp butter
  1/2 tsp garlic powder
  1/4 tsp pepper,
  1 cup heavy cream
  2 tbsp cheddar cheese
  Paprika
  
  Cook potatoes with salt about 1/2hour. Mash until smooth. Add cream cheese, butter, garlic powder, pepper and salt; gradually add cream until smooth.
  Pour into 9x13 baking dish (greased) sprinkle top with paprika and cheddar cheese. Bake at 325 for 1/2 hour covered, increase heat to 350 1/2 hour uncovered
  
  These potatoes can be made a day ahead.
Corn Casserole (Checker)
- 1 Can Whole Kernel Corn Drained
  1 Can Cream-Style Corn
  1 Box Jiffy Cornbread Mix
  2 eggs, slightly beaten
  8 TBLS butter melted
  1 Cup Sour Cream
  
  Combine all the ingredients, adding Sour Cream last. Pour into a greased casserole dish and bake @ 350 for 1 hour
  Serves 8-10
Corn Casserole (jezzie)
- 4-5 Strips bacon and drippings
  2 cups chopped onions
  9 ears of corn (I did not used canned)
  2 cups grated Cheddar cheese
  1 cup half and half cream
  1 jar chopped pimiento
  Salt and pepper
  3/4 teaspoon powdered ginger
  
  Cook bacon until crisp. Remove and lay aside. In drippings, saute onions until soft but not brown. Cut corn off the cob and scrape cob to get milk. (Cut only about half-way through kernels, then scrape the rest off.) Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half and half cream, pimientos, seasonings and crumbled bacon. Heat in a 2 quart casserole until bubbly. Freezes well. Serves 8-10 people.
Crock Pot Chili Beans (jacobsmom)
- 2 pounds ground beef (browned)
  1 medium green bell pepper diced
  1 medium onion diced
  1 lg can petite diced tomatoes
  1 can tomato sauce
  1 small can tomato paste
  2 cans kidney beans
  1 small can pintos
  i packet of your favorite chilli mix
  (i use chilli-o with onion mix)
  little chilli powder to taste
  salt and pepper
  
  mix all in crock pot and cook on low all day. this is even better the next day! it is a fave around here and is SUPER easy!!
Easy Baked Beans (Drew2)
- 4 slices bacon.-.chopped
  1/2 cup chopped onion
  2 lb cans of pork and beans--drain off the juice
  1 T Worcestershire sauce
  1 t prepared mustard
  
  Cook bacon till crisp, if a lot of grease drain some off then brown the onion in the remaining bacon grease. Combine all the ingredients in a 1 1/2 quart casserole. Bake uncovered at 350 for 1 hour
  
  *I have tripled this and it works great
Easy Scalloped Potatoes (Aunt Bertie)
- Thinly slice peeled raw potatoes, enough to feed the number of people you want to feed. Do not make for less than 4, as it won't work right.
  
  Salt if you want it.
  
  Place potatoes in a deep casserole dish (I use corning ware) use Pam or oil to coat dish to prevent a difficult cleanup.
  
  Pour HEAVY cream over the potatoes till it comes to within one inch BELOW the top of the potatoes.
  
  Bake uncovered in a 350 degree, preheated oven, for one to two hours depending on the size of the dish. It should be browned on top, and tender when pierced with a knife.
  
  This comes out thick, and tasting as though you added cheese. Only two ingredients, so easy.
German Hot Potato Salad (kdb1225)
- 4 pounds whole tiny new potatoes
  6 to 8 slices of bacon
  3 Tablespoons minced onions
  1/2 cup sugar
  1/2 cup vinegar
  1 1/2 cups water
  1 teaspoon salt
  1/4 teaspoon pepper
  2 Tablespoons cornstarch
  
  In a covered saucepan, cook the potatoes in boioling water for 15 to 20 minutes or just until tender. Drain well, cool slightly then slice.
  
  Meanwhile, in a large skillet, cook the bacon until crisp. Drain, reserving 1/4 cup of the bacon drippings. Return the reserved dripings to the pan. Brown the onions in the drippings.
  
  Add sthe sugar, vinegar, 1 cup of the water, salt and pepper to the browned onions.
  
  In a smalll bowl, dissolve the cornstarch in the remaining 1/2 cup of water. Add to the onion mixute and cook until the mixture is clear, thickened and bubbly. Cook and stir for 2 minutes.
  
  Pour the hot mixture over the sliced, cooked potatoes. Add the crumbled bacon and, if desired, additional salt and pepper.
  
  Makes 12 servings.
  
  Tips: For easier slicing, slice the potatoes before cooking them.
  
  Cover and refrigerate any leftover salad. Heat before serving.
  
  If you're only serving a few people, cut this recipe in half.
Gratin Dauphinois (autumnleaf)
- 1 clove garlic, halved
  2 cups whipping cream
  2 cups milk
  dash of ground nutmeg
  Salt and pepper to taste
  3-1/2 pounds russet potatoes, peeled, thinly sliced*
  1 cup cheddar or swiss cheese, grated
  
  DIRECTIONS:
  Preheat oven to 375. Rub garlic over inside of 13 x 9-inch baking dish. Place garlic in saucepan. Add cream, milk and nutmeg to saucepan; bring to simmer.
  
  Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper. Pour cream mixture over potatoes (discard garlic cloves). Sprinkle with cheese. Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes. Cool slightly before serving.
  
  *Peel and slice potatoes just before using, don't rinse. The starch helps thicken
  
  Serves 8.
Heavenly Mushrooms (Diamonds22)
- 2 Pounds Fresh Mushrooms
  4 Tablespoons Butter
  4 Chicken Bouillon Cubes
  1/2 Cup Water
  4 Tablespoons Flour
  1 Cup Half and Half
  1/4 Teaspoon Pepper
  2 Teaspoons Parmesan Cheese
  2 Cups Stuffing Mix
  8 Tablespoons Butter, Melted
  
  Saute the mushrooms in 4 tablespoons butter & then put in buttered 9 by 13 baking dish. Melt bouillon cubes in water & stir in flour. Slowly add half and half and parmesan cheese. Cook over low heat & stir until thick. Pour sauce over mushrooms. Combine stuffing mix & melted butter. Put on top of mushrooms.
  
  Bake at 350 degrees for 30 minutes COVERED & then UNCOVERED 15 minutes.
  
  Serves 8 to 10.
  
  This makes a great casserole dish or a side dish.
Holiday Mashed Potatoes (Soushi24)
- 12 large potatoes, peeled, quartered and boiled
  8 oz. cream cheese, softened
  8 oz. Sour cream
  1 tsp. onion powder
  Mash the potatoes with cream cheese, sour cream and onion powder in a 9x13" pan. Drizzle on ¼ cup melted margarine. Sprinkle on some paprika. Cover pan and refrigerate. Bake at 350° for 1 hour
Make Ahead Mashed Potato Surprise (Soushi24)
- 8 med. potatoes, cooked and mashed
  1 carton sour cream (8 oz.)
  1 pkg. cream cheese, softened (8 oz.)
  1 tsp. onion salt
  1 tsp. garlic salt
  Butter
  Paprika (optional)
  
  Add cream cheese, sour cream and spices to the mashed potatoes. Mix well. Put in 13 x 9 glass baking dish. Top with butter and paprika. Bake at 350 degrees for 30 to 40 minutes.
  
  I have made these for several years now and family almost licks the dish. If you do have any left, they make great potato pancakes.
Make Ahead Mashed Potatoes (abba)
- 5 pounds potatoes -- peeled and quartered (about 15 medium)
  6 ounces cream cheese
  1 cup sour cream
  2 teaspoons onion powder
  1 teaspoon salt
  1/2 teaspoon pepper
  2 egg whites -- slightly beaten
  1 tablespoon margarine or butter
  
  Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly, place in covered container and refrigerate (I put them in the removable liner of my crock pot)
  
  Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
  
  Makes 12 servings
  
  These are the best ever. I always make them for holidays and for parties. I just made them last Friday night. I doubled the recipe and there were absolutely no leftovers. They can be made up to a week ahead.
Paula Dean's Potato Casserole (hollee)
- 2 cups mashed potatoes
  1/2 cup sour cream
  House Seasoning, recipe follows
  1 small onion, sliced thin
  1 small bell pepper, sliced thin
  8 tablespoons (1 stick) butter
  1 1/2 cups grated Cheddar
  4 medium potatoes, cooked
  6 slices bacon, cooked crisp
  
  Preheat oven to 350 degrees F.
  
  Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.
  
  Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
  
  House Seasoning:
  1 cup salt
  1/4 cup black pepper
  1/4 cup garlic powder
  Mix ingredients together and store in an airtight container for up to 6 months.
Paula Dean's Twice Baked Potato Casserole (rubytuesday1)
- 8 medium baking potatoes (about 4 lbs)
  1-8 oz package cream cheese (softened)
  1/2 cup (1 stick) butter (softened)
  2 cups (1/2 lb) shredded sharp cheddar cheese
  1 pint sour cream
  2 cloves garlic (minced)
  1 1/2 tsp salt
  1/2 tsp pepper
  1/4 cup chopped chives (for garnish)
  6 slices bacon--cooked crisp, drained and crumbled )for garnish)
  
  Preheat oven to 350 degrees. ****** and bake potatoes for 1 hr 15 min or until soft. Peel potatoes and put in large bowl. Mash with potato masher or using the back of fork. Add cream cheese, butter, 1 cup of the cheddar cheese, and sour cream. Stir well. Add garlic, salt and pepper. Stir well again.
  
  Spray 13 X 9 inch baking dish w/ vegetable cooking spray. Place potatoes in dish. Cover with plastic wrap and refrigerate until ready to use.
  
  When ready to bake, preheat oven to 350 degrees. Remove plastic wrap and bake 30 to 35 min. until hot. Sprinkle with remaining cup of cheddar cheese for about 5 more minutes or until cheese melts. Garnish w/ chopped chives (or you could substitute shallots/green onions chopped for the chives) and crumbled bacon when ready to serve
Pineapple Casserole (midnightsmom)
- 1 cup sugar
  6 Tablespoons all-purpose flour
  2 cups grated sharp cheddar cheese
  2 (20 ounce) cans pineapple chunks, drained, and 6 Tablespoons pineapple juice reserved
  1 cup cracker crumbs (Recommended: Ritz)
  8 Tablespoons (1 stick) butter, melted, plus extra for greasing pan
  
  Preheat the oven to 350 degrees.
  
  Grease a medium-size casserole dish with butter.
  
  In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
  
  In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
  
  **A great dish to serve along with a baked ham
Rice & Broccoli Casserole (chickadee54)
- 1 cup chopped onion
  1 cup chopped celery
  2 cans cr. of mushrm soup
  1/4 cup milk
  1 small jar Cheez Whiz
  3 cups cooked white rice
  2 packs chopped frozen broccoli
  
  Saute onions and celery in marg. Cook rice and broccoli separately (drain broccoli) Put rice in casserole dish sprayed w/Pam or buttered. Add soup, milk, cheese and broccoli to the onion and celery, mix thoroughly and pour over rice. Sprinkle with paprika. Bake 350 degrees for 30 min. Let cool 15 min. before serving. SERVES 10
  
  Very easy to half to serve 5 or 6 people
Sautéed Asparagus (chi5925)
- 1-2 lbs asparagus
  2-3 cloves of minced garlic (fresh is best!)
  olive oil
  1 tsp sesame oil
  salt and pepper to taste
  
  Cut asparagus in 1" pieces at an angle (don't forget to remove the end part first)
  
  Heat pan. Put in olive oil Sauté garlic for 20 seconds ONLY (otherwise will burn and taste bitter)
  
  Throw in asparagus. Season with salt and pepper. Sauté asparagus (constantly moving around in pan) for about 1-2 minutes. Add sesame oil and stir asparagus
  
  Tip: 1-2 minutes is enough for asparagus. You want it to be a beautiful kelly green in color and still crunchy. If you cook too long, they will turn olive green and be mushy.
Sherried Sweet Potatoes (MorningGlory)
- 5 cups sweet potatoes, mashed
  1/2 cup butter
  1/2 cup brown sugar
  1 Tbs. cinnamon
  1/4 tsp. nutmeg
  1/2 cup chopped pecans
  1/3 cup dry sherry
  1/4 cup raisins
  
  In a saucepan, heat butter and brown sugar; stir and cook for 1-2 minutes.
  Add cinnamon, nutmeg, pecans, sherry, and raisins.
  Add sauce to sweet potatoes and mix well.
  Keep warm until ready to serve.
Spinich Pie (wookie)
- 3 pounds spinach
  1 medium onion, chopped
  1/2 cup chopped scallions
  1 up butter
  1/2 cup chopped dill
  1/2 cup chopped parsley
  salt and pepper to taste
  
  1/2 cup evaporated milk
  4-5 eggs
  3/4 pound phyllo pastry
  melted butter as needed
  1/2 pound feta cheese, coarsely crumbled
  
  Method:
  
  Wash the spinach in plenty of water and cut it into small pieces; place in a bowl.
  Salt it lightly; stir to spread around the salt evenly.
  Take the spinach, a handful at a time, and squeeze out the excess water; place it in another bowl.
  Sauté the onion in half the butter until it is a light golden color; add the scallions and cook until they wilt. Add the spinach; stir until all the vegetables take on a light color. Stir in the dill, parsley, salt and pepper; cover and cook until all the water thrown off by the spinach is absorbed. Remove from heat and turn into bowl, and immediately add the milk (to cool the spinach). Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
  Line a pan with 8 sheets of phyllo, brushing each sheet with melted butter before topping it with the next sheet. Do not trim the overhanging sections.
  Pour in the spinach mixture, spreading it evenly over the phyllo.
  Fold the part of the phyllo that extends out of the pan back over the filling.
  Lay the remaining phyllo on top, again brushing each piece with melted butter before adding the next. Now trim off the overlap. Brush additional melted butter on top of the pie and score it into square or diamond-shaped serving pieces.
  
  Bake for 30 to 45 minutes in a preheated 300 degree oven; let it stand for 30 minutes before serving.
  
  NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for one hour.
Streuseled Sweet Potato Casserole (vedawhee)
- Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish.
  
  14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
  1/2 cup half-and-half
  1/2 cup maple syrup
  1 teaspoon vanilla extract
  3/4 teaspoon salt
  1 large egg, lightly beaten
  Cooking spray
  1/2 cup all-purpose flour
  1/2 cup packed brown sugar
  1/4 cup chilled butter, cut into small pieces
  1/2 cup chopped pecans
  
  Preheat oven to 375°.
  
  Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  
  Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  
  Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  
  Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
  
  Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you're serving the dish.
  
  *From Cooking Light Magazine
Sweet Potato Casserole (Hooty)
- 3 Cups baked & mashed sweet potatoes
  1 Cup sugar
  2 Eggs
  1 Teaspoon vanilla
  1/2 Cup milk
  1/2 Cup butter or margarine
  
  Mix the above and pour into a greased casserole dish.
  
  Topping:
  1 Cup brown sugar
  1 Cup chopped nuts
  1/3 Cup flour
  1/3 Cup butter or margarine
  
  Mix the above and sprinkle the topping mixture over sweet potatoes. Bake at 350 for 30 - 40 minutes., Enjoy!
Sweet Potato/Yam Casserole (Diamonds22)
- 3 Cups Mashed Sweet Potatoes/Yams
  1/3 Cup Sugar
  1/2 Teaspoon Salt
  2 Eggs
  1/2 Cup Milk
  1/3 Stick Butter (Softened)
  1 Teaspoon Vanilla
  
  Mix ingredients & pour into a greased baking dish.
  
  Topping
  1/3 Cup Flour
  1 Cup Light Brown Sugar
  1 Cup Chopped Pecans
  1/3 Cup Butter
  
  Mix & spinkle over casserole. Bake at 350 degrees for 35 minutes.
Sweet Potatoes - George Foreman (Soushi24)
- You can use sweet potatoes, "yams", or white sweet potatoes (batata, boniato) which are unbelievably good but a little harder to find. I actually prefer the white sweet potatoes. DON'T use any oil, it'll come out nasty. I've found that the harder the sweet potatoes or yams are to cut, the better they are. Sweet potatoes should not be refrigerated.
  
  Peel the potatoes (optional) and cut them into approximately 1/4 inch strips (you'll find your favorite thickness after you cook them a few times).
  
  Spread them across the grill and try not to overlap them too much. If you cut them a little thicker you'll fit more but you don't want to make 'em too thick. You can fit about 1 1/4 pounds on a family sized grill.
  
  Cook them for 25 minutes. If you desire, you can flip 'em after about 20 minutes but it's not necessary.

Nightowlz · ‎03-11-2010

Here the Slow Cooker Recipes

BB Recipes/Q (Hollee)

Slow Cooker

BBQ Short Ribs (desi&avrilsmommy)
- 4 lb. beef short ribs
  1 large onion, coarsely chopped
  1 cup Barbecue Sauce, any flavor
  1/4 cup honey
  1/4 cup flour
  1 Tbsp. yellow mustard
  
  Place ribs and onions in slow cooker.   Mix barbecue sauce, honey, flour
  and mustard; pour over ingredients in slow cooker.   Cover with lid. Cook on low
  for 6 to 8 hours (or on high for 5 hours) or until ribs are tender.
  
  Remove ribs from slow cooker; cover to keep warm. Skim excess fat from sauce;
  return ribs to sauce. Stir gently until evenly coated.
Beef & Pork Indoor "Barbeque" (Sooner)
- 1 1/2 lb. beef stew meat (I buy a chuck or arm roast and cut it up)
  1 1/2 lb. pork loin roast (cut into bite size pieces)
  2 c. chopped onion
  2 c. chopped green pepper
  1/2 c. firmly packed brown sugar
  2 t. salt
  1 t. dry mustard
  3 t. chili powder
  1/4 c. vinegar
  2 t. Worcestershire sauce
  1 (6 oz.) can tomato paste
  
  In slow cooker, combine all ingredients.
  
  Cook one hour on high. Reduce heat to
  low and cook for 7 to 9 hours until meat is tender.
  
  Shred meat and serve on buns, with or without coleslaw.
Beef Burgundy (hollee)
- 4 slices bacon
  2 lbs beef stew meat, cut into cubes
  2 large carrots, sliced
  1 medium ionion, sliced
  1/2 cup all purpose flour
  1/2 tsp dried marjoram
  1/4 tsp pepper
  1/4 tsp garlic powder
  1 (10 oz) can beef broth
  1/2 cup burgundy
  1 tbsp Worcestershire sauce
  1 (8 oz) pkg sliced mushrooms (about 3 cups)
  1 (16 oz) pkg uncooked egg noodles
  2 tbsp chopped fresh parsley
  
  Cook bacon until crisp. Drain and crumble. In slow cooker, combine cooked bacon, beef, carrots and onion.
  
  In small bowl, combine flour, marjoram, pepper and garlic powder. With wire whisk, stir in broth, wine and Worcestershire sauce until smooth. Add to mixture in slow cooker and stir to combine
  
  Cover and cook on high setting for 1 hour
  
  Reduce heat to low setting and cook additional 5-6 hours or until beef is tender
  
  Stir in mushrooms. Increase heat to high setting and cook and addiitonal 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain. Serve beef over noodles - sprinkle with parsley.
  
  Serves 8
Beef Tips (Blooming Hyacinth)
- 3-4 pounds stew meat
  1 onion cut into thin slices, broken into rings
  2 can mushroom stems and pieces
  2 packages beef and mushroom or beef and onion dry soup mix (or 1 of each kind), mixed in a bowl, with chunks broken up.
  
  Put some of the onion rings in the bottom of the crockpot. Layer stew meat, followed by dry soup mix, mushrooms and onions 3 or 4 times, being sure to top with onions.
  
  I start mine on high and then turn down after an hour or so, letting it simmer for several hours.
  
  If desired, you can add plain, non-fat yogurt right before serving to make it more stroganoff like.
  
  Serve plain as a meat dish or over potatoes or noodles.
Betty's Slow Cooked Meatloaf (allyk)
- 2 lbs. ground beef
  1/2 cup chopped green peppers
  1/2 cup chopped onions
  1/2 tsp. salt
  1 cup cracker crumbs
  1 egg
  7/8-oz. envelope brown gravy mix
  1 cup milk
  4-6 small potatoes, cut up, (optional)
  
  Combine all ingredients except potatoes in large bowl. Shape into loaf. Place in slow cooker.
  
  Place potatoes alongside meatloaf.
  
  Cover. Cook on Low 8-10 hours, or High 4-5 hours.
Butter Beef (Crow)
- 3 pounds cubed beef stew meat
  1/2 cup butter
  1 (1 ounce) envelope dry onion soup mix
  
  Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. Serve over cooked egg noodles.
  
  Serves 8
Cheater's Chicken Cacciatore (kaycee46)
- 6 skinless, boneless chicken breasts
  1 (28-oz.) jar spaghetti sauce
  2 green bell peppers, seeded & cubed
  8-oz. fresh mushrooms, sliced
  1 onion, finely diced
  2 cloves garlic, minced
  
  Place chicken in crock pot. Top with spaghetti sauce, peppers, mushrooms, onion and garlic. Cook on LOW 7-9 hours.
  
  (I suppose you could use any chicken parts, not just the breasts. This is an EXCELLENT recipe, and so easy!!)
  
  Serve over spaghetti, mostacolli, mashed potatoes or possibly rice.
Crock Pot BBQ Ribs (autumnleaf)
- 3-4 pounds pork ribs
  1/2 cup chopped onion
  1 tablespoon sugar
  1 teaspoon dry mustard
  2 teaspoons salt
  1 teaspoon pepper
  2 teaspoons paprika
  1/4 cup cider vinegar
  1 tablespoon Worcestershire sauce
  1 cup ketchup
  1 cup water
  
  Put ribs in crock pot. Mix sauce ingredients and pour over ribs. Cook on high 6 hours or low 8 hours or until meat is tender
Crock Pot Beef Stroganoff (katiesmom2)
- 2 pounds ground beef
  2 medium onions, chopped
  2 to 3 cloves garlic, chopped
  1 4 ounce jar sliced mushrooms, drained
  3 tablespoons tomato paste
  2 1/2 teaspoons salt
  1/4 teaspoon pepper
  1 cup beef broth
  1 1/2 cups sour cream combined with 4 tablespoons flour
  
  Saute ground beef, onions and garlic. Drain. Place in crockpot.
  
  Add remaining ingredients except sour cream/flour mixture.
  
  Cook on low 6 to 8 hours. One hour before serving add the sour cream and flour, stirring gently. Serve over hot buttered noodles.
  
  Use sour cream or grated cheese as garnish
Crock Pot Chicken Cordon Bleu (Jerz girl)
- 6 (8 ounce) boneless chicken breasts
  6 slices boiled ham
  6 slices Swiss cheese
  1/4 cup flour
  1 teaspoon salt
  1 teaspoon pepper
  1 teaspoon sage or poultry season
  1/4 cup wine
  1 can cream of chicken soup
  1/4 cup Parmesan cheese (for garnish)
  
  Roll each chicken breast with a slice each of ham and cheese.
  
  Mix flour, salt, pepper and sage; roll chicken breasts in the flour mixture, and chill for 1 hour in refrigerator.
  
  Place chicken into crockpot. Pour soup and wine over chicken in crockpot. Cook on LOW for 5 to 6 hours.
  
  Use leftover dry ingredients to make the gravy. Garnish each serving with Parmesan cheese.
Crock Pot Chicken Stew (gracelikerain)
- 2 cups water
  1 pound boneless skinless chicken breasts, cut into chunks
  1 16-ounce can navy beans, drained
  1 16-ounce can low-sodium stewed tomatoes
  1/2 cup thinly-sliced carrots
  1/2 cup chopped onion
  1/8 teaspoon garlic powder
  1 bay leaf
  1/2 teaspoon crushed dry leaf basil
  1/4 teaspoon crushed dry leaf oregano
  1/4 teaspoon paprika
  1 teaspoon low-sodium instant chicken bouillon
  
  Preparation:
  Combine all of the ingredients in Crock-Pot; cook on low heat 8-10 hours. Discard bay leaf before serving.
  
  Suggestions: Basil and oregano are considered kid-friendly herbs, but may be omitted if too overpowering. Bring a small amount of the broth to a boil with the herbs and add to the stew after the child’s portions are ladled out.
  
  Serves 4
Crock Pot Chili Beans (jacobsmom)
- 2 pounds ground beef (browned)
  1 medium green bell pepper diced
  1 medium onion diced
  1 lg can petite diced tomatoes
  1 can tomato sauce
  1 small can tomato paste
  2 cans kidney beans
  1 small can pintos
  i packet of your favorite chilli mix
  (i use chilli-o with onion mix)
  little chilli powder to taste
  salt and pepper
  
  mix all in crock pot and cook on low all day. this is even better the next day! it is a fave around here and is SUPER easy!!
Crock Pot Creamy Italian Chicken (Meredith-NH)
- 2 lbs. boneless skinless chicken
  8 oz. fat free cream cheese
  1 can cream of mushroom soup
  1 pkg. dry Italian dressing mix
  1 clove garlic. crushed
  1/3 cup water
  Cut chicken in strips and place in crock pot.
  
  In bowl combine the remaining ingredients, and stir until well blended. Pour over the chicken. Cook on low for 6-8 hours. Stir well. Serve over toast, rice or egg noodles
Crock Pot Macaroni & Cheese (autumnleaf)
- 1 16 oz Elbow Macaroni
  ½ cup Margarine
  2 12oz Evaporated Milk
  3 cups Milk
  24 oz Grated Sharp Cheddar (I used three kinds of cheese)
  1 Tbsp Minced Onion, (optional)
  1 Tbsp Oil
  1 tsp Salt
  Pepper to Taste
  
  Put all of the ingredients in the crockpot. Cook on low for 3-4 hours, or until noodles are soft
Crock Pot Macaroni Pie (southerndixie)
- 8 oz macaroni, cooked and drained
  can of evaporated milk
  1 1/2 cup reg. milk
  1 tsp salt pepper to taste
  1 cup grated medium cheese
  2 cup grated sharp cheese
  1/4 cup melted butter or marg.
  2 eggs, beaten
  
  Mix all ingredients. together and put into lightly greased crock pot. Put thin slices of cheese on top.
  Cook 3 hours and 15 min. on low.
Crock Pot Peach Cobbler (yougogirl)
- 1/3 cup Bisquick baking mix
  2/3 cup dry quick oats
  1 tsp. cinnamon
  1/2 cup brown sugar
  4 cups sliced peaches (you can also use canned)
  1/2 water or peach juice
  
  Mix together baking mix, oats, cinnamon, brown sugar in a greased crock-pot. Stir in water and (or juice) and peaches.
  
  Cook on low for 5 hrs. Serve with vanilla ice-cream
Crock Pot Pork Chops (dannanj)
- 4 pork chops (these were bone-in) salt and peppered, dredged in flour and browned. You place a pork chop as the bottom layer and cover with a layer of onions and a layer of diced tomatoes. I used the garlic-onion flavored diced tomatoes. Just keep layering.
  
  Cooking Time: High for 3-4 hours. Mine was done in three.
Crock Pot Rice Pudding (shamalamadingdong2)
- The easiest way to make foolproof homemade rice pudding.
  
  3/4 cup sugar
  6 cups whole milk
  1 cup regular white rice -- (not converted)
  2 sticks cinnamon
  1 teaspoon vanilla
  nutmeg for garnish
  
  Place sugar and milk in crock pot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for two to three hours, until the rice is tender. After it starts to simmer, stir it once or
  twice to make sure rice isn't clumping.
  
  Pour into a serving dish, sprinkle with nutmeg and allow to cool and thicken. Serve chilled.
Crock Pot Stuffed Peppers (candy kisses)
- 4 large or 6 Medium Green Peppers
  1 Lb. Lean Hamburger (uncooked)
  1/4 c. finely Chopped Onion
  3/4 c. Instant Rice (uncooked)
  1 tsp. Seasoned Salt
  1/2 tsp. black pepper
  1 large jar Ragu Sauce (26 oz) any flavor you like (divided)
  Grated Parmesan Cheese On Top
  
  Mix well the hamburger, onion, rice, seasonings, and 1/4 of the jar of sauce.
  
  Wash peppers, and cut tops off then hollow out seeds and membrane. Stuff with equal portions of beef mixture. Place in crock pot and cover with remaining sauce. Sprinkle cheese on top.
  
  Cook on Low 6 to 7 hrs or high 3 to 4 until meat is done
Easy Crock Pot Salsa Chicken (desert breeze)
- 3-4 boneless chicken breasts
  1 package chicken taco dry seasoning (the kind in a packet)
  1 large jar of your favorite salsa
  
  Sprinkle both sides of each breast with chicken taco seasoning. Place into crock pot previously sprayed with nonstick spray. Pour entire jar of salsa on top.
  
  Cook on high for 5 hours.
  
  You can eat this over Spanish rice as is with a little shredded cheese, sour cream or guacamole if you like, or shred for soft tacos, or shred and use as enchilada filling. Its yummy, easy and versatile!
Hot Dogs & Beans (Jerz girl)
- 9 slices cooked bacon (crisp)
  1 32 oz can of pork & beans
  1/4 Cup brown sugar
  2 T Dijon mustard
  3 T worcestershire sauce
  8 hotdogs
  8 slice of american cheese, cut into stripe
  
  Combine Beans, brown sugar, mustard and worcestershire sauce, mix well. Slit franks lengthwise, arrange 4 strips cheese in each. Pour half of bean mixture into 1 1/2 qt. baking dish, arrage 4 franks on
  top of beans. Place 3 slices bacon between franks. Repeat, arrange remaining 3 slices bacon on top of franks. Bake 30-40 min, or arrange
  in crockpot and heat on low for 5-7 hours
Italian Beef Barley Soup (rednpurple)
- 2 lbs. chuck roast cubed
  5 cups water
  4 beef boullion cubes
  1/2 onion chopped
  1 8 oz. can tomato sauce
  3/4 cup pearl barley
  salt & pepper
  
  Combine all in slow cooker. Cook on medium for 6 hours.
  
  This soup is delicious and satisfying.
  
  My slow cooker does not have a medium setting so I cook it on HIGH for 3 or 4 hours and the rest of the time on LO
Pot Roast (Shopping Princess)
- First, you brown the Pot Roast (not necessary though), season with salt and pepper. Add 1 can of Vernor's Ginger Ale and 1 bottle of Heinz Chile Sauce. Put everything in the crock pot and cook on low for 8-9 hours.
  
  It makes the most delicious sauce, almost like a BBQ. You can shred the meat and use it on sandwiches or serve as a pot roast but it literally falls apart and serve with mashed potatoes or rice.
Sauerkraut & Ribs (dfyre)
- If you have one of the Technique crock pots, you can do the browning right in it, otherwise, you'll need a separate pan.
  
  3 pounds country-style ribs
  1 onion
  4-6 red potatoes
  2 pounds sauerkraut
  1 cup white wine, beer or water
  
  Brown country-style ribs in a little oil. Remove from pan.
  
  Add coarsely chopped onion to pan and sauté until soft.
  
  Layer onion, quartered red potatoes and ribs in crock pot.
  
  Add rinsed and drained sauerkraut. Pour in wine, beer or water.
  
  Cook on low about 8-9 hours. Yum.
Slow Cooked Chicken & Stuffing (Jerz girl)
- 6 boneless, skinless chicken breasts
  6 slices Swiss cheese
  1 can cream of mushroom soup
  1/4 cup milk
  2 cups stuffing mix
  1/2 cup butter or margarine, melted
  
  Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.
  
  Combine soup and milk, stirring well. Spoon over cheese, sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on LOW for 8 to 10 hours or HIGH 4 to 6 hours.
Slow Cooker Barbeque Sandwiches (Pit Bull)
- 1 (3 pound) boneless chuck roast
  1 teaspoon garlic powder
  1 teaspoon onion powder
  salt and pepper to taste
  1 (18 ounce) bottle barbeque sauce
  
  DIRECTIONS
  Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
  Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
  
  Serve on hamburger buns.
  
  I use KC Masterpiece BBQ sauce.
Slow Cooker Baked Ziti (DarthKitty)
- 1 lb. sausage or ground beef
  2 jars spaghetti sauce
  2 tsp. Italian seasoning
  
  1 lb. dry penne rigate or ziti noodles
  
  1 (15 oz.) container ricotta cheese
  2 cups mozzarella cheese, divided
  1 c. grated parmesan cheese
  
  Brown sausage or ground beef and drain off fat. Mix with spaghetti sauce and Italian seasoning.
  
  In a separate bowl, combine ricotta, parmesan and 1 c. mozzarella.
  
  Layer in slow cooker as follows: 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture, 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture. Pour rest of meat sauce over all. Cook on low for 5 to 6 hours or until noodles are tender.
  
  Sprinkle the remaining mozzarella cheese over the ziti when serving
Slow Cooker Pot Roast (Diamonds22)
- 1 Beef/Chuck Roast (3 to 5 Pounds)
  1 Package Hidden Valley Ranch Dressing Mix
  1 Package Brown Gravy Mix
  1 Package Italian Dressing Mix
  1 1/2 Cups Beef Broth (You can use less if you prefer less liquid)
  
  Place roast in slow cooker. Mix all 3 envelopes of mixes & sprinkle on top of roast. Pour beef broth around the roast. Cover & cook on LOW for 6 to 7 hours
Vegetable Chili (sistabear)
- 2 medium zucchini - chopped
  1 medium red bell pepper - chopped
  1 med green bell pepper - chopped
  3 carrots - peeled and chopped
  3 celery ribs - chopped
  2 medium onions - chopped
  2 large tomatoes - chopped OR
  1 can Italian tomatoes - drained and chopped
  1 can whole kernel corn - (15.25 oz) well drained
  1 can garbanzo beans (chick-peas) - (15.25 oz) rinsed and drained
  2 tsp chili powder
  2 tsp ground cumin
  1 can mild salsa - (15 oz)
  1/3 cup tomato paste
  salt and pepper
  
  In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa.
  
  Cover and cook on the low heat setting about 8 hours or until the vegetables are almost tender. Stir in the tomato paste. Season with salt and pepper to taste.

Nightowlz · ‎03-11-2010

Here are the Salad Recipes.

BB Recipes/Q (Hollee)

Salads

Betty Freezer Orange Fluff (scchick)
- 8 oz small curd cottage cheese
  8 oz Cool Whip (or other name brand)
  1 small can mandarin oranges, drained, and chopped
  1 small can crushed pineapple, drained
  3 oz box of orange jello
  
  Hand stir the cottage cheese, Cool Whip, mandarin oranges, and pineapple. Sprinkle dry jello on top and gently mix w/other ingredients.
  
  Put in a pretty bowl or other serving container.
  
  Refrigerate at least four hours.
  
  Ladies, this isn't a colorful one for the holidays or at least Christmas but it is good and easy
Blue Cheese Dressing (ryoun2)
- 1/2 cup mayonnaise
  6 oz blue cheese
  1/4 cup sour cream
  1 tsp. worcestershire (A-1 if you prefer)
  1/4 tsp sugar
  2 tbsp. milk
  1/2 tsp dry mustard
  
  Mix well and serve. If you back off some of the milk, you have a cheesehead's dip from heaven. If you want to serve this with buffalo wings, add tabasco to taste.
Broccoli Salad (shel)
- 4 cups finely chopped broccoli
  1/4 cup finely chopped onion
  8 slices bacon (optional)
  1/3 cup raisins
  1/3 cup sunflower seeds (or chopped walnuts)
  
  Dressing: 3/4 cup low fat mayo
  2 Tbsp. vinegar
  1/4 cup sugar (I use a tad less)
  1/2 tsp. pepper (I use a tad more)
  
  Chill for at least 2 hours but preferably overnight
Caesar Dressing (skdesigner)
- Garlic Olive Oil
  Caesar Croutons (you can either buy them or make them)
  Romaine lettuce
  2 to 3 tablespoons of wine vinegar
  1 lemon, halved or the equivalent measurement of lemon juice (which is what DH uses)
  1 or 2 1-minute coddled eggs
  Dash Worcestershire sauce
  Black pepper
  6 tablespoons grated Parmesan cheese
  
  One or more days before serving, prepare Garlic Olive Oil. DH always keeps a decanter with whole garlic cloves soaking in olive oil. He also normally triples or quadruples the ingredients because I like it so much. He makes this recipe in a blender. He has perfected this recipe to a fine art! Just add all ingredients in a blender, except of course the lettuce and croutons. He will add more vinegar, lemon juice, worcestershire sauce and parmesan cheese according to his taste. Of course, we like it a little bit tangier, so he normally adds more lemon juice and worcestershire sauce. It is the best dressing I have ever tasted, and with a little bit of experimentation, I promise you, you will love it as much as I do! No anchovies included, as I don't much care for them.
Charles Virion's Oil & Vinegar Dressing (kdb1225)
- 3 Tblsp. wine vinegar
  9 Tblsp. light olive oil
  1 tsp. Dijon mustard
  1/2 tsp. sale
  1/2 tsp. freshily groung black pepper
  1/2 tsp. sugar (optional)
  1/2 tsp. fresh or 1/4 tsp. dried tarragon
  1/2 tsp. fresh or 1/4 tsp. dried chives
  1/2 tsp. fresh or 1/4 tsp. dried chervil
  
  Place all the ingredients in a small mixing bowl and beat vigourously with a wire shisk until well mixed.
  
  If you use dred herbs, add them before mising the salad dressing ingredients togehter, if you are using fresh herbs, add them just before pouring the dressing over the vegetables.
  
  Garlic is also optional, if you want a garlic flavor, and add that to your preference of taste. This can be used over asparagus, greenbeans or other vegetables you may want to serve, not only salad.
Cheese Tortellini Pesto Pasta Salad (Soushi24)
- 1 (14 ounce) can artichoke hearts, drained, quartered
  1 (10 ounce) container. grape tomatoes, halved lengthwise
  1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
  1 green bell pepper, diced
  1 (20 ounce) package tortellini, cooked al dente, drained
  1/3 cup olive oil
  1/4 cup parmesan cheese
  1 (8 ounce) jar basil pesto
  1/2 teaspoon salt
  2 teaspoons minced garlic
  12 ounces mozzarella cheese, cubed
  8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained
  
  Cook pastas, set aside to drain and cool a bit.
  In large bowl or punch bowl, add rest of ingredients, folding gently till well mixed.
  
  Gently fold in pastas well. Serve immediately, or refrigerate
Chicken Pasta Salad (rain bow)
- Salad Ingredients:
  6 oz. bow tie pasta noodles
  6 oz colored accordion pasta noodles
  4 or 5 green onions diced
  1 to 2 cups chopped celery
  1 20 oz can pineapple tidbits, drained
  2 cups chicken pieces, diced
  2 cups red grapes (halved)
  1 cup cashew halves
  
  Salad Preparation Directions:
  Cook the noodles separately until done. Each type takes a different time. Prepare the remaining ingredients, except for the nuts. Mix altogether and blend in the dressings. Add the nuts prior to serving.
  
  Dressing Ingredients:
  1 bottle Kraft Coleslaw Dressing
  1 cup mayonnaise (I prefer Miracle Whip)
  
  Dressing Ingredient Directions:
  Mix together and let the flavors blend. After several hours, add to salad. Let the salad chill in refrigerator for 4-5 hours before serving.
Chicken Salad (Jerz girl)
- 2 cups chunked cooked chicken
  3/4 cup mayonnaise
  3/4 cup chopped walnuts
  1/2 cup sweetened dried cranberries
  1/4 teaspoon salt
  1/8 teaspoon black pepper
  4 large croissants, split
  4 lettuce leaves (optional)
  
  In a large bowl, combine chicken, mayonnaise, walnuts, cranberries, salt and black pepper; mix well. Spread equally over croissants and add a leaf of lettuce to each, if desired. Serve immediately.
Creamy Caeser Dressing (pawla1)
- 3 cloves of garlic
  4 tablespoons of red wine vinegar
  3/4 cup mayonnaise
  2 anchovy fillets (I use anchovy paste)
  2 teaspoons of Worcestershire sauce
  2 teaspoons of Dijon mustard
  2 teaspoons of lemon juice, freshly squeezed
  1/2 cup of grated Parmesan cheese
  1/4 cup of extra virgin olive oil
  Salt and Black pepper to taste
  
  In a food processor, pulse all ingredients except the olive oil until smooth.
  Slowly add the olive oil through the tube until creamy and blended.
  Check for seasoning and adjust to taste. Store in the refrigerator until ready to use.
Fat Free Ranch Dressing (CookieJewel)
- 16 oz Fat Free cottage cheese (or 2% for lowfat dressing!)
  1/2-3/4 cup skim milk
  1 TBS White vinegar
  1 envelope Ranch Dressing Mix
  
  Blend in blender or food processor till smooth! It goes through a stage of being fairly grainy, but keep processing or blending and it will smooth out! Thin with more skim milk if it's too thick for your tastes. Store in an empty Hidden Valley Ranch bottle.
  
  This also makes a killer veggie dip! Tastes just like the regular dressing.
Feta Pasta Salad (yougogirl)
- 4 tomatoes, diced
  4oz. feta cheese, crumbled or more if you like
  4 scallions, minced
  3 tbsp olive oil
  1/4 cup watercress (optional)chopped
  1 tbsp lemon juice
  3/4lb. fusilli or elbow macaroni
  1/8 tsp. salt (optional)
  1 green bell pepper, cut into julienne strips
  1 lemon, cut into wedges
  
  Combine first 7 ingredients in a salad bowl.
  
  Cook pasta al dente. Drain pasta
  and rinse with cold water. Stir pasta into tomato mixture. season with salt& pepper.
  
  Garnish salad with bell pepper, lemon wedges and kalamata or black olives (optional)
Fruit Jello Salad (Daimonds22)
- 1 Large Package Cherry Jello
  l Large Package Strawberry Jello
  2 Cups Hot Water
  3 Bananas, Mashed
  1 Cup Crushed Pineapple (Drained)
  1 16 Ounce Frozen Strawberries
  1 Pint Sour Cream
  
  Dissolve both packages of Jello in 2 cups hot water. Combine bananas, strawberries & pineapple. Mix fruit & jello. Pour half into a 9 by 13 inch pan. Refrigerate until set (about 45 minutes). Leave the other half of mixture at room temperature. When jello is set, spread 2nd layer with sour cream. Pour rest of jello mixture over sour cream. Chill & serve.
Fruit Salad (takingcareofbusiness)
- 1 can peach pie filling
  1 package frozen strawberries (already sweetened)
  3 sliced bananas
  1 can mandarin oranges (drained)
  1 cab chunk pineapple (drained)
  
  Just mix all ingredients together and chill. Give the salad a good stirring before serving.
German Hot Potato Salad (kdb1225)
- 4 pounds whole tiny new potatoes
  6 to 8 slices of bacon
  3 Tablespoons minced onions
  1/2 cup sugar
  1/2 cup vinegar
  1 1/2 cups water
  1 teaspoon salt
  1/4 teaspoon pepper
  2 Tablespoons cornstarch
  
  In a covered saucepan, cook the potatoes in boioling water for 15 to 20 minutes or just until tender. Drain well, cool slightly then slice.
  
  Meanwhile, in a large skillet, cook the bacon until crisp. Drain, reserving 1/4 cup of the bacon drippings. Return the reserved drippings to the pan. Brown the onions in the drippings.
  
  Add the sugar, vinegar, 1 cup of the water, salt and pepper to the browned onions.
  
  In a small bowl, dissolve the cornstarch in the remaining 1/2 cup of water. Add to the onion mixture and cook until the mixture is clear, thickened and bubbly. Cook and stir for 2 minutes.
  
  Pour the hot mixture over the sliced, cooked potatoes. Add the crumbled bacon and, if desired, additional salt and pepper.
  
  Makes 12 servings.
  
  Tips: For easier slicing, slice the potatoes before cooking them.
  
  Cover and refrigerate any leftover salad. Heat before serving.
  
  If you're only serving a few people, cut this recipe in half.
Holiday Chicken Salad (Soushi24)
- 4 cups cubed, cooked chicken meat
  1 cup mayonnaise
  1 teaspoon paprika
  1 1/2 cups dried cranberries
  1 cup chopped celery
  2 green onions, chopped
  1/2 cup minced green bell pepper
  1 cup chopped pecans
  1 teaspoon seasoning salt
  ground black pepper to taste
  
  Directions
  1 In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. .
Hot Chicken Salad (oceantown)
- 2 1/2 cups diced cooked chicken
  1 cup chopped, toasted almonds
  2 cups diagonally sliced celery
  1/2 cup diced green pepper
  3 Tablespoons diced onion
  3 Tablespoons lemon juice
  1 cup mayonnaise
  3 Tablespoons minced onion
  1 cup cubed process cheese (Velveeta)
  1 cup crushed potato chips
  1/2 cup grated parmesan cheese
  Toasted English Muffins
  
  1. Combine all ingredients in crock pot except half the process cheese, half the potato chips, half the parmesan cheese and the English muffins.
  2. Cover and cook on low setting for 4-6 hours.
  3. Just before serving, sprinkle with remaining process cheese, potato chips and parmesan cheese.
  4. Serve on toasted English muffins. Makes 6-8 servings.
Layered Spinach Salad (Hooty)
- 1 pkg. frozen peas
  8 oz. cooked bacon crumbled
  1 bag baby spinach
  4 hard boiled eggs
  4 scallions, chopped, yield 1/2 cup
  1 can sliced water chestnuts, drained
  1 bottle (15 oz.) ranch salad dressing
  1/2 cup Parmesan cheese
  2 tablespoon chopped fresh parsley
  
  Thaw frozen peas. Crumble bacon into a small bowl & set aside. Layer spinach, egg slices, crumbled bacon, scallions, peas, & water chestnuts in that order in a glass serving bowl or trifle dish. Pour salad dressing over the salad, sprinkle Parmesan cheese & parsley on top. Cover bowl with plastic wrap & place in the refrigerator to chill at least 1 hr, preferably overnight.
  
  Serves 8. Enjoy!
Lazy Day Salad (Diamonds22)
- 1 Large Can Crushed Pineapple (Don't drain)
  1 Large Can Fruit Cocktail (Drained)
  2 Small Cans Mandarin Oranges (Drained)
  1 Large Box Vanilla Instant Pudding
  1 - 7 or 8 Oz. Cool Whip (Thawed)
  1/2 Cup Chopped Pecans (Optional)
  1/2 Cup Flaked Coconut (Optional)
  
  Mix first 4 ingredients together well. Add Cool Whip. Pour into deep dish . Sprinkle with nuts & coconut. (Optional). Refrigerate.
  
  Yield: 8 to 10 servings.
Linguini Salad (Missy 413)
- 1lb box of linguine
  3/4 jar of salad supreme(spice aisle)
  1 small can sliced black olives
  1 large tomato seeded and chopped
  1 small bottle italian salad dressing
  1 small seeded cucumber chopped
  
  Cook pasta, add all other ingredients, toss and chill. Delish!
MBR's Cranberry Salad (Shopping Princess)
- 1 cup cranberries, cut up
  2 cups sugar
  1 small orange, ground up, rind & sections
  3 oz. pkg. lemon jello
  2 cups hot water
  1 cup mini marshmallows
  1 cup chopped celery
  1 cup chopped apple
  
  Add sugar to cranberries and orange and let stand overnight. Dissolve jello in hot water, let partially set, add cranberries and rest of ingredients and chill
Macaroni Salad (anonymous)
- Here is my favorite of all time....you'll never believe what it has in it!
  1 lb. macaroni (spiral), cooked & rinsed in cold water
  2 c. Hellmann's Mayonnaise
  1/2 cup sugar
  1 can sweetened, condensed milk
  1/2 cup vinegar
  1 c. celery
  4 carrots, grated
  1 onion, diced
  1 green pepper, diced
  1 teaspoon salt
  1/4 teaspoon pepper
  
  Mix together and chill.
Make Ahead Layered Salad (southerndixie)
- 1 head of lettuce, washed and torn
  1 small can of drained English peas
  slices of red onion
  6 to 8 slices of cooked bacon, drained and crumbled
  1/2 to 1 cup Hellman's (if I'm making mine larger, I use a quart of Hellman's)
  
  begin w/lettuce - on bottom of lg. container, and then layer w/peas, onion, bacon, Hellman's
  sprinkle with your favorite cheese
  Tomato: before serving, slice tomato if desired
  CAN ADD cucumbers, carrots, radishes, green peppers, celery
  DELETE what you do not want
  Cover and refrigerate
  Serve the next day.
  I LOVE this! You can't mess it up!
Mashed Potato Salad (BronxSuomi)
- 5 red potatoes
  5 Yukon Gold potatoes
  2 tablespoons butter
  salt and pepper to taste
  1/2 cup mayonnaise
  1/2 cup prepared mustard
  1/2 cup sour cream
  1 stalk celery, finely chopped
  1 red onion, finely diced
  2 small sweet pickles, finely chopped
  1 green bell pepper, chopped
  
  DIRECTIONS
  Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Muffaletta Salad (fuzzbe2000)
- 1/2 lb. small pasta shells
  
  Dressing:
  1/4 cup cider vinegar
  1 1/2 tsp. minced garlic
  1 tsp. ground black pepper
  1/2 tsp. EACH Worcestershire sauce, hot-red-pepper sauce and salt
  1/2 cup extra virgin olive oil
  
  Salad:
  1/4 lb. EACH, Genoa salami, mortadella, boiled ham and provolone (all skins and rind
  removed), cut into 1/4-in. dice
  10 EACH jumbo pitted rip black olives aand pimiento-stuffed Queen green olives, sliced
  3/4 cup diced celery
  1/4 cup EACH thinly sliced scallions and chopped flat-leaf parsley
  2 T. chopped fresh thyme
  
  Cook pasta, drain, run under cold water. Whisk dressing ingredients. Add pasta and salad
  ingredients to dressing. Cover, refrigerate 3 to 8 hours. Toss before serving. Makes 10
  servings.
New Potato Summer Salad (hollee)
- 3 lb. new potatoes, cut into 1-inch cubes
  1/2 of a small red onion, thinly sliced
  1/2 cup cherry tomatoes, halved
  1/4 cup OSCAR MAYER Real Bacon Bits (I think I'll take the time to fry bacon instead)
  1/4 cup chopped fresh basil
  1/4 cup KRAFT Zesty Italian Dressing
  1/4 cup MIRACLE WHIP Dressing
  2 tsp. GREY POUPON Dijon Mustard
  
  COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain.
  
  TOSS potatoes, onion, tomatoes, bacon bits and basil in large bowl.
  
  MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve.
Olive Garden Italian Salad Dressing (herekittykitty)
- 1/2 cu. white vinegar
  1/3 cu. water
  1/3 cu. vegetable oil
  1/4 cu. corn syrup
  1 1/2 tb. grated Romano cheese
  2 tb. dry pectin
  2 tb. beaten egg or egg substitute
  1 1/4 tsp. salt
  1 tsp. lemon juice
  1/2 tsp. minced garlic
  1/4 tsp. dried parsley flakes
  Pinch dried oregano
  pinch crushed red pepper flakes
  
  Combine all ingredients with mixer or blender on med. speed for 30 seconds. Chill at least one hour.
Outback Steakhouse Tangy Tomato Dressing (specialmom)
- 1/2 cup plus 1 tablespoon ketchup
  1/3 cup water
  1/4 cup granulated sugar
  1/4 cup white vinegar
  2 tbsp olive oil
  1/4 tsp paprika
  1/4 tsp coarse grind black pepper
  1/4 tsp garlic powder
  1/4 tsp cayenne pepper
  1/8 tsp onion powder
  pinch dried thyme
  
  Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered for 5 minutes. Cover the dressing until cool, then pop it in the refrigerator to chill out.
  Makes 1 cup.
Party Pasta Salad (oceantown)
- 1/2 cup red wine vinegar
  1/2 cup olive oil
  1 teaspoon dried basil (crush well)
  1 clove garlic, minced or crushed
  1/2 teaspoon salt
  1/8 teaspoon pepper
  
  1 pound pasta, cooked according to package directions and drained (Tri-colored spiral is nice!)
  1 large (or 2 small) tomatoes, diced (I add more)
  1/2 cup grated Parmesan cheese
  1/4 cup sliced black olives (I use the entire small size can)
  
  In a large bowl, stir together the vinegar, oil, basil, garlic, salt and pepper.
  
  Add the cooked pasta, tomato, Parmesan cheese, and olives and toss to thoroughly combine.
  
  Cover and refrigerate for one hour.
  
  Note:
  I have made this for church pot-lucks, and also served at home when I had a group. It is delicious, simple to put together and colorful to serve. I use tri-colored spiral pasta. This recipe can also have sliced teriyaki chicken added. With, or without the chicken, it is a delicious salad.
Pasta and Shrimp Salad (doglover3)
- 1 LB box of any pasta cooked
  1 or 2 stalks cut up celery
  few scallions sliced
  black olives
  2 hard boiled eggs sliced or chopped
  1-10 box frozen defrosted peas & carrots
  4 cans of baby shrimp (save juice)
  mayo (miracle whip isn't the same in this)
  
  Cook pasta, rinse in cold water, drain, set in large pot
  
  Mix in large pot or bowl, celery, scallions, black olives and mixed veggies, add shrimp from 4 cans (drained but save the juice). Put juice of the 4 shrimp cans in 1/2 quart of mayo and shake till well mixed, season to taste and pour over mixture, stir and add pasta. Add the chopped eggs and put in fridge overnight. Can slice the eggs instead of chopping and just put on top when done.
  
  I usually add the tiny cherry berry tomatoes to this
  
  **can substitute tuna instead of shrimp
Pasta Cous Cous Salad (hollee)
- 6 oz fettucini
  *I buy the premade pasta in the refrigerated section and prefer spinach fettucini just for the color, if I can find it
  1/2 cup cous cous
  1/2 cup boiling water
  1 sweet red pepper - cut into strips
  2 green onions - chopped
  1/4 cup chopped fresh parsley
  1/2 cup roasted peanuts - chopped
  
  Dressing
  1/4 cup red wine vinegar
  3 tablespoons olive oil
  3 1/2 tablespoons peanut butter
  1 tablespoon honey
  1 clove garlic
  1/4 teaspoon cayenne pepper
  
  Cook fettucini according to directions. Drain and let cool. Mix cous cous in bowl along with water and let sit according to directions. Mix fettucini in large bowl with couse cous, red pepper and green onions. Place in refrigerator to chill.
  
  Put all dressing ingredients into blender and puree until well mixed. Just before serving, mix dressing, chopped peanuts and parsley into the salad. (If the dressing is mixed into the salad earlier, it gets absorbed and the salad becomes dry)
  
  **I sometimes add cooked chicken to this salad
Pasta Tuna Salad (Smoothsailin')
- Seashell or bowtie pasta, cooked and cooled
  tuna, mashed like you're making tuna salad (no chunks)
  mayo (being from the South, I like Duke's)
  small early English peas
  cooked mushroom pieces (I used canned)
  dill weed
  garlic powder
  salt
  pepper
  
  Mix together and refrigerate several hours to blend flavors. Black olive slices can be on top for garnish.
  Serve on bed of lettuce.
Peach Pineapple Salad ("PhotoDonna")
- 2 (3 oz) pkgs. peach Jello
  1 (20 oz) can crushed pineapple
  3 cups buttermilk
  1 (8 oz) container Cool Whip
  
  Combine Jello, pineapple and juice from the can in a saucepan. Bring to a boil and cook 1 minute. Cool until slightly thickened. Combine Jello mixture with buttermilk and Cool Whip. Spread into an oblong pan and refrigerate. Cut into squares to serve.
Penne, Spinach and Asparagus Salad (kalina)
- 1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
  1 1/2 pounds penne or rigatoni pasta
  1/2 cup plus 1 T. olive oil
  3/4 cup sliced green onions
  6 tablespoons white wine vinegar
  2 tablespoons soy sauce
  1 6-ounce package baby spinach
  1 cup (about 4 ounces) salted roasted cashews, coarsely chopped
  
  Cook asparagus in a large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
  
  Blend ½ cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.
Pizza Salad (walker)
- 1 pound spiral macaroni, cooked and drained
  3 medium tomatoes, seeded and diced
  1 pound cheddar cheese, cubed
  1 bunch (more if you like) green onions, sliced
  3 ozs. sliced pepperoni
  3/4 cup vegetable oil
  2/3 cup grated Parmesan Cheese
  1/2 cup red wine vinegar
  2 teaspoons dried oregano
  1 teaspoon garlic powder
  1 teaspoon salt
  1/4 teaspoon pepper
  croutons, optional
  
  In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan Cheese, red wine vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving if desired. (Approximately 16 servings)
Raspberry Jello (hollee)
- 6 oz. pkg. raspberry jell
  1 c. boiling water
  1 pt. raspberry sherbet
  1-2 c. frozen raspberries, drained
  1 c. Cool Whip
  
  Dissolve jello; add sherbet; mix well. Partially set; fold in Cool Whip and add raspberries.
Red Potato Salad with Roasted Corn on the Cob (yougogirl)
- 1-1/2 lbs. small red potatoes, halved
  4 ears of corn, shucked and cut into thirds
  2Tbsp. olive oil
  sea salt to taste
  black pepper to taste
  10 Basil leaves, cut into thin strips
  Pepper Vinaigrette (recipe Below)
  
  Preheat oven to 450. Toss potatoes and corn with oil and spread in a single layer on foil-lined baking sheet. Sprinkle evenly with sea salt and pepper; roast at 450 for 40 min, stirring occasionally, until potatoes are tender and golden brown.
  
  Sprinkle potatoes and corn with Basil, and toss with Pepper Vinaigrette in a large bowl.
  
  Serve warm at room temperature.
  
  Pepper Vinaigrette
  2 Tbsp. minced red or yellow bell pepper
  1 Tbsp. chopped chives
  1 Tbsp. fresh basil
  2 tsp. Dijon mustard
  1/2 tsp. sugar
  1/2 tsp. salt
  1/8 tsp. black pepper
  2 Tbsp. white wine vinegar
  1/4 cup olive oil
  
  Combine all ingredients in a small bowl, and whisk until well blended.
Shrimp Pasta Salad (aunt bea)
- 1 lb shrimp
  2 tbsp olive oil
  S&P
  garlic
  1 lb medium shell pasta
  1 small red onion diced
  1 red or yellow pepper
  2 1/2 oz sliced black olives
  1 tomatoes diced
  Italian dressing
  
  Cook the shrimp in the olive oil, salt, pepper and garlic. Set aside to cool
  
  Cook the pasta according to package directions. Drain.
  
  Mix the remaining ingredients along with the pasta and shrimp. Add the Italian Dressing and lightly toss.
  
  Let stand in refrigerator at least 1-2 hours, stir add more dressing to taste if needed
Spaghetti Salad (walker)
- 1 lb. thin spaghetti
  1 8oz. jar Zesty Italian Dressing
  1/4 cup red wine vinegar
  1 medium red onion, chopped
  1 pkg. Pepperoni, cut up
  1 jar sliced mushrooms, drained
  1 can Italian style diced tomatoes
  1/4 bottle "Salad Supreme" by McCormicks
  1 small jar sliced green olives, drained (optional)
  1 bag of your favorite shredded cheese
  
  Cook spaghetti, rinse, drain and cool in refrigerator.
  
  After spaghetti is cool, add dressing and mix well. Add the rest of the ingredients and mix well.
  
  Sprinkle with parmesan cheese before serving. Refrigerate until ready to eat.
Spinach Salad (cooper)
- Fresh spinach leaves
  4-6 boiled eggs chopped roughly
  6 slices bacon fried crisp
  sliced purple onion
  2 small diced plum tomatoes
  
  Works best if you put the spinach in an oblong dish, then sprinkle with the onion, then the egg, tomato and bacon.
  
  We like it with honey mustard dressing or ranch.
Strawberry Jello Pretzel Salad ("PhotoDonna")
- 2 c. crushed unsalted thin pretzels
  3 tbsp. sugar
  3/4 c. melted butter
  1 (8 oz.) pkg. Philadelphia cream cheese
  1 c. sugar
  1 sm. pkg. Cool Whip
  1 lg. pkg. strawberry Jello
  2 c. boiling water
  2 (10 oz.) pkg. frozen strawberries
  1 sm. can crushed pineapple
  
  Mix pretzels, 3 tablespoons sugar and butter. Spread mixture over bottom of baking dish. Bake at 400 degrees 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. Then pour over the cream cheese mixture. Refrigerate. Use a 9x13 inch pan or baking dish.
Strawberry Jello Salad (borntobuy)
- 1 pint strawberries, hulled and sliced
  1 sm pkg strawberry jello (dry mix; do not prepare)
  8-oz container Cool Whip, thawed
  16-oz container small curd cottage cheese
  1/4 cup chopped pecans
  
  Place cottage cheese in large bowl. Sprinkle dry jello over cottage cheese, and mix thoroughly, scraping bottom of bowl. Add sliced strawberries, then fold in Cool Whip. Transfer to serving dish, sprinkle with pecans, cover, and chill overnight. Enjoy!
Strawberry Jello Salad (Stacym)
- 1 - large pkg. strawberry jello
  2 - cups hot water
  1 - 10oz. pkg. frozen strawberries
  1 - small can crushed pineapples (drained)
  3 - bananas (chipped in quarters)
  1/2 c. chopped pecans
  1 small c. sour cream
  
  Dissolve the jello using 2 cups of hot water. Add to this, the frozen strawberries, the drained pineapple, the chipped bananas and the nuts. Spread 1/2 of the mixture in a dish (approximately 9 x 13). Place in refrigerator until firm. Spread sour cream, then pour the balance of mixture as third layer. Chill until firm.
Strawberry Romaine Salad (hollee)
- 2 heads romaine
  2 pints strawberries quartered
  1-1/2 cups slivered almonds - toasted
  vidalia onion poppy seed dressing
  
  This originally had a recpipe to make the dressing - but now you can find the same dressing in the produce section. (serves 12)
Summer Spaghetti Salad (katiesmom2)
- 1 package (16 oz) of spaghetti
  3 medium tomatoes, diced
  3 zucchinis, diced
  1 cucumber, diced
  1 green pepper, diced
  1 red pepper, diced
  8 ounces of Italian salad dressing
  2 tablespoons of grated parmesan cheese
  1 1/2 tsp of poppy seeds
  1 1/2 tsp of sesame seeds
  1/2 tsp paprika
  /14 tsp celery seed
  1/8 tsp garlic powder
  
  Cook spaghetti. Drain and rinse in cold water.
  
  Place in a large bowl and add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients in a small bowl. Pour over salad and toss to coat.
  
  Cover and refrigerate for at least 2 hours (I put in a large tupperware bowl and refrigerate upside down).
  
  Makes about 16 servings (I've found that it actually makes a lot more than that if you are serving it as a side dish). Easily made the night before.
Supreme Pasta Salad (hollee)
- 16 ounces rotini, fusilli, or shell pasta
  1 (8 ounce) bottle Italian or ranch-style salad dressing
  4 tablespoons McCormick Salad Supreme Seasoning
  5 cups assorted raw vegetables (tomatoes, carrots, broccoli, or red onions)
  
  Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well.
  
  Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
  
  Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently.
  
  Cover and refrigerate at least 4 hours
  
  **I use Italian dressing and usually add broccoli, cauliflower, onion, black olive, tomato and sometimes shredded cheddar. There have been other times when I've added no veggies at all. Still yummy!
  
  **If making a day ahead, reserve about 1/4 of the dressing to mix into the salad just before serving since the pasta will absorb much of the dressing overnight.
Sweet & Crunchy Salad (TennesseeYankee)
- 2 (3 oz. pkg.) chicken or Oriental flavored ramen
  1/2 cup vegetable oil
  1/2 cup white sugar
  1/3 cup white wine vinegar
  1 (16 oz.) pkg. rainbow slaw
  1 (8 oz.) can sliced water chestnuts, drained
  1 (11 oz.) can mandarin oranges, drained & chopped
  1 bunch green onions, chopped
  1/2 cup sunflower seeds
  1/2 cup cashews
  
  Place noodles in a bowl of warm water and soak for 15 minutes, reserving seasoning packs.
  
  Whisk together oil, sugar, vinegar, and reserved seasoning packs.
  
  Drain noodles and combine in a large bowl with the slaw, water chestnuts, oranges, green onions, and sunflower seeds.
  
  Pour dressing over salad and toss to coat evenly. Refrigerate for 2-4 hours. Add cashews just before serving.
  
  NOTE: You can add some small, cooked shrimp or diced chicken and make this a main dish salad!
Taco Salad (WWCakes)
- 1 lb hamburger
  1 pkg taco seasoning
  lettuce
  tomatoes (optional)
  green pepper (optional)
  onion (optional)
  black olives (optional)
  shredded cheese
  Thousand Island dressing
  Doritos (crushed)
  
  Brown the hamburger with the taco seasoning. I use a little less water than the pkg calls for. Let cool. Shredd the lettuce and add the optional ingredients if desired and also the cheese. I do not add the Thousand Island Dressing or the crushed Doritos until ready to serve, then stir it all up. You can also add a little salsa or sour cream on top.
Texas Mashed Potato Salad (LuckyOne1)
- 1 bag (28 ounces) frozen potato cubes with onions and peppers (recommended: Ore-Ida O'Brien potatoes)
  2 hard boiled eggs, chopped
  1/2 cup mayonnaise (recommended: Best Foods)
  1/4 cup yellow mustard (recommended: French's)
  2 tablespoons sweet pickle relish (recommended: Vlasic)
  Salt and pepper
  Paprika, for garnish
  
  Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator.
  In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste.
  Serve scooped with an ice cream scooper and garnish with a sprinkle of paprika
  Recipe from Sandra Lee
Thai Rice Salad with Peanut Dressing (autumnleaf)
- 1 cup white or brown rice, uncooked
  1/3 cup chunky peanut butter
  1/4 cup white wine vinegar
  3 Tbsp vegetable oil
  2 Tbsp soy sauce
  1 Tbsp sugar
  1 tsp. grated fresh ginger or 1/2 tsp ground
  2 cloves garlic, minced or pressed
  1/4 tsp. cayenne
  2 cups cooked chicken, chopped
  1 cucumber, peeled and chopped
  1/2 cup onion, finely chopped
  1-1/2 cups fresh spinach, cut into thin strips
  
  Cook rice as directed on package. Transfer to a large bowl. Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne. Add peanut sauce, chicken, cucumber and onion to rice and mix well. Chill. Just before serving, stir in spinach.
  Serves 6.
  
  (With the weather cooling down, I'd serve this at room temp. and just chill the leftovers, if any.)
Thanksgiving Jello Salad ("PhotoDonna")
- 1 large box strawberry Jello
  2 cups boiling water
  1 can (8 oz) crushed pineapple
  1 container of Ocean Spray cranberry-orange "Cranfruit"
  1 cup chopped apple
  1/2 cup of pecans or walnuts (chopped) is optional

Dissolve Jello in boiling water. Allow this to cool until slightly thickened. Add in pineapple and juice, apple, Cranfruit, and nuts. Chill.

Nightowlz · ‎03-11-2010

Here are the Beverages Recipes

BB Recipes/Q (Hollee)

Beverages

Cinnamon Winter Cider (greengem)
- In a large pot mix:
  
  9 cups water
  1 12 oz can frozen apple juice concentrate, thawed
  1 12 oz can frozen cranapple juice concentrate, thawed
  1 12 oz can frozen lemonade concentrate, thawed
  
  Add, tied in a muslin bag:
  Five 3" cinnamon sticks
  6 whole cloves
  1 teaspoon ground nutmeg
  
  Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Discard spices. Stir in 1/3 cup cinnamon schnapps, and serve warm. Yields 3 quarts. Enjoy!
Coffee Bar Chai (stripyfax)
- A delicious Chai tea that is easy to make at home. Serve hot or over ice.
  INGREDIENTS:
  2 cups water
  4 black tea bags
  1/4 cup honey
  1/2 teaspoon vanilla extract
  1 cinnamon stick 5 whole cloves
  1/4 teaspoon ground
  cardamom
  1/4 teaspoon ground ginger
  1 pinch ground nutmeg
  2 cups milk
  
  DIRECTIONS:
  1. In a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine sieve.
  
  Yields: 4 servings
  
  This is yummy recipe I found on-line last year. I make it in my tea kettle instead of a sauce pan and then it's easy to pour through the strainer when I serve it. You can also buy powdered chai mix or a liquid that you just add milk to, which are also good but this is really nice if you have a little more time.
Festive Punch (nanapat)
- 1 qt vodka
  1 liter soda water
  2 liter gingerale
  1 lg can pineapple juice
  6 oz can frozen orange juice undiluted
  grenadine (to change color)
  sm pkg frozen strawberries(optional)
  
  You can add the stawberries or not. I also put this in a nice punch bowl and add sliced fruit to it. Just mix it together adding frozen juice last. I make a large ice cube decorated with fruit to keep chilled. Enjoy!
Holiday Hot Chocolate (mickeyduck)
- 4 cups whole milk
  4 cups half-and-half
  1 pound white chocolate, chopped
  2 teaspoons pure vanilla extract
  Seeds scraped from 2 vanilla beans
  1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier)
  
  In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, vanilla bean seeds, and 1/4 to 1/3 cup orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve.
Holiday Punch (5dixie)
- 1 46 oz can pineapple juice
  1 qt ginger ale
  1/2 cup sugar
  1 qt. ginger ale f
  ew drops of red food coloring
  mix sugar with 1/2 cup hot water. then add rest of ingredients. recipe calls for adding ginger ale right before serving, but I've mixed it all together hours before. Just chill and serve. I would double the recipe.
  
  This is good for the holidays or for a baby shower if the baby is a girl b/c you can add some red food coloring and it's a nice mauvy color (non spiked, of course):
Holiday Punch (evergreen)
- 1 can frozen orange juice
  1 can frozen grape juice
  1 can frozen pink lemonade
  1 container frozen strawberries
  1 and 1/2 large bottles ginger ale
  1 container raspberry sherbet
  
  Defrost frozen juices and strawberries and put in punch bowl. Slowly add Vernors. Take an ice cream scoop and float big dollops of sherbet on top.
  
  *Note: The original recipe called for gin to be added to the punch but then the little ones wouldn't be able to drink it, so we leave a bottle out for the adults to add some gin or vodka if desired to cut the sweetness! Enjoy!!
Hot Cocoa Mix - version 1 (doglover3)
- 2 c. powdered sugar(OR SPLENDA)
  25.6 oz. box powdered milk
  6 oz. jar non dairy creamer
  1 lb. box Nestle's Quik
  1/2 c. cocoa
  
  Mix above ingredients well. Store in air-tight jar. Stir 4 to 5 heaping teaspoons (more or less as needed) into mug of boiling hot water.
Hot Cocoa Mix - version 2 (doglover3)
- 2 C. Nonfat dry milk
  1 C. Sugar or Splenda
  1/2 C. Cocoa
  1/2 C. Non-dairy creamer (flavored or not)
  Dash of salt
  Mix well
  
  The remaining ingredients are optional
  .1 C. Mini marshmallows
  1 C. Mini chocolate chips
  1 Small package instant chocolate pudding (sugar free)
  
  **Marshmallows will dry but puff up when liquid is added
  
  Use 3 or 4 tablespoons (I use 1/4 cup) to a cup of boiling water or coffee and you can top with flavored creamer or whipped topping
Hot Cocoa Mix (kalaim)
- 2 cups powdered sugar
  1 cup cocoa (Dutch-process preferred)
  2 1/2 cups powdered milk
  1 teaspoon salt
  2 teaspoons cornstarch
  1 pinch cayenne pepper, or more to taste
  
  Hot water
  
  Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
  
  Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
  
  This is Alton Brown's recipe
  
  **I leave out the cayenne
Orange Punch (cooper)
- 4 cups chilled orange juice
  1 cup milk
  3 tb sugar
  2 teasp. Grated orange peel (optional)
  1 teasp. ground nutmeg
  1 qt. Chilled Cream Soda
  1 qt. Vanilla Ice Cream
  
  Combine first 5 ingredients and can prepare ahead up to 3 days. Cover and refridgerate.
  Pour Cream Soda into orange juice mixture and stir to blend. Scoop Ice Cream into a large punch bowl and pour juice mixture over that and serve immediately.
  
  This tastes like like a Dreamsicle or Orange Julius only better.
  You can add liquor of choice! (We tried some Amaretto and it was delish!)
Root Beer Float Cocktail (Calita Belle)
- In a chilled chimney glass full of crushed ice, put the following ingredients in the
  order shown.
  
  1st: Kahlua liquor -- 1 shot
  
  2nd: Galliano liquor -- 1/2 shot
  
  3rd: Cola-flavored soft drink (e.g., Coca-Cola, RC Cola, or any other cola-flavored
  soft drink -- regular, caffeine free, or sugar free) -- fill glass up to 1/2 inch of
  the top of the glass
  
  4th: Half and Half -- 1 shot (fully fatted milk will do, but true Half and Half
  works best)
  
  It's the Half and Half acting with the soft drink that causes the resulting foam.
  
  Plop a long straw in your glass and enjoy!
Russian Tea (Soushi24)
- 1 cup instant tea
  2 cups Tang
  1 tsp. cinnamon
  1 tsp. cloves
  1 pkg. Wylers lemonade mix
  1 1/2 cups sugar (or less)
  
  Mix all together and keep in tightly covered jar. Use approximately two heaping teaspoons for one cup of tea.
Sophisticated Lady Cocoa (adeli)
- 4 cups whole milk
  4 cups half-and-half
  1 pound white chocolate, chopped
  2 teaspoons pure vanilla extract
  Seeds scraped from 2 vanilla beans
  1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier)
  
  In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, vanilla bean seeds, and 1/4 to 1/3 cup orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve.
Southern Comfort Punch (5dixie)
- fifth southern comfort
  3 qts. 7-up (cold)
  6 oz fresh lemon juice (I use bottled and read the directions on the bottle to equal 6 oz.)your choice of course
  1 6oz can frozen lemonade
  1 6oz frozen orange juice
  
  thaw juices, combine everything, chill, add red food coloring if desired
  
  I make a frozen ring so that I don't have to have ice when it's served. Use a little bit of juices, red marishino cherries, oranges slices, lemon slices...whatever you want
  Depending on your crowd, you may want to double the recipe.
  
  DRINK AND ENJOY
Sunday School Punch (5dixie)
- fifth of gin
  3 oz Tom Collins (more if you like)
  1 qt. pineapple juice
  1 liter 7-UP
  
  Chill and Serve

Nightowlz · ‎03-11-2010

Here are the Bread Recipes

BB Recipes/Q (Hollee)

Breads

Apple Stuffing (qvcfreak)
- 1 cup chopped celery
  1 cup chopped onion
  1/2 butter or margarine
  1 cup chicken broth
  3/4 cup apple juice
  1 12 oz package seasoned dressing mix
  2 cups chopped/peeled apples
  1 cup chopped walnuts
  
  In large skillet over med heat cook celery and onion in butter or margarine until tender. about 5 minutes add chicken broth and heat 2 minutes
  
  in a large bowl combine the remaining ingredients and add celery mixture and mix well
  
  loosely stuff turkey just before roasting. place remaining stuffing in a greased baking dish and bake at 350 degrees for 30 minutes or until heated through.
Baked French Toast (lainey)
- 1 small 8-9 ounce French baguette
  3 eggs, beaten
  3 tablespoons granulated sugar
  1 teaspoon vanilla
  2-1/4 cups milk
  
  Topping: (optional)
  1/2 cup flour
  6 tablespoons brown sugar
  1/2 teaspoon cinnamon
  1/4 cup margarine
  1 cup fresh blueberries
  1 cup sliced strawberries
  
  Grease a 13x9 inch baking dish. Cut bread diagonally into 1 inch slices. Place in dish. Mix together eggs, granulated sugar and vanilla, stir in milk. Pour over the bread slices. Turn bread slices once to coat. Cover and refrigerate overnight.
  
  Heat oven to 375. Mix the flour, brown sugar and cinnamon together. Cut in the margarine until it resembles coarse crumbs. Turn the bread slices over. Scatter the blueberries over the bread and then top with crumbs.
  
  Bake 40 minutes until golden brown. Cut into squares and top with strawberries.
Baked French Toast with Praline Syrup (Jerz girl2)
- 9 eggs
  3 cups half-and-half
  1/3 cup sugar
  1 1/2 t Vanilla
  1 1/2 t Rum extract(Optional)
  1/2 t nutmeg
  (You can add cinnamon if you want or extra nutmeg...this should be according to your own taste.)
  24-30 slices French Bread cut 3/4 inch thick.
  
  Praline syrup:
  1 1/2 cups packed brown sugar
  1/2 light corn syrup
  1/2 cup water
  1/2 cup chopped pecans toasted.
  2 T butter
  
  In a large bowl, lightly beat eggs. Mix in cream, sugar, vanilla, rum extract is desired, and nutmeg. Place the bread in a single layer into well greased 15X 10X1 inch baking pans. Pour egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. Remove from refrigerator 30 mins. before baking. Bake, uncovered, at 400 for 22-22 mins. or until golden brown. For syrup, bring sugar, corn syrup, and water to a boil in a saucepan. Reduce heat and simmer for 3 mins. Add pecans and butter; simmer 2 mins. longer. Serve with french toast.
  10 servings.
  Enjoy!
Bishop's Bread (autumnleaf)
- 2 cups flour
  2 tsp. baking powder
  1 tsp. salt
  1 cup chopped nuts
  1 cup chopped pitted dates
  1 cup sliced maraschino cherries
  1 pkg. (6 oz.) semisweet chocolate chips
  4 eggs, beaten
  1 cup sugar
  
  Stir together flour, baking powder and salt in large bowl. Stir in nuts, dates, cherries,
  and chocolate chips. In small bowl, beat eggs and sugar. Stir into flour mixture.
  Turn into well-greased and floured 9x5x3 inch loaf pan. Bake in 325F oven for
  1 hour 15 min. or until top is golden and a toothpick inserted in center comes
  out clean. Cool in pan on rack 10 min. Remove from pan. Cool completely
  top side up on rack. Makes one loaf. Note: bread is best if stored, well-
  wrapped, for a day or two before slicing.
  
  (You can moisten it with a little rum if you like)
Cape Cod Cranberry Scones (Meredith-NH)
- 2 1/2 cups flour
  2 1/2 tsp. baking powder
  1/2 tsp. baking soda
  3/4 cup butter or margarine
  1 cup fresh cranberries, coarsely chopped or halved
  2 tsp. freshly grated orange peel
  1/2 cup buttermilk
  
  Preheat oven to 400 degrees. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blender or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8" circles, 1/2" thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12-15 minutes or until lightly browned.
Cherry Nut Bread (5dixie)
- 2 1/2 cups all-purpose flour
  1 cup buttermilk (I use 1 cup reg. milk with 1 tablespoon vinegar and let it set for about 1/2 hr.)
  1 cup chopped walnuts or pecans
  1/2 c. sugar
  1/2 c. firmly packed brown sugar
  2 eggs, beaten
  1/4 c. shortening
  1/4 cup maraschino cherry juice
  1 tablespoon baking powder
  1/2 teaspoon salt
  1/2 teaspoon soda
  1/2 cup chopped maraschino cherries (can add a tad of red food coloring)
  
  Combine all ingredients. except cherries. Blend on low speed15 seconds (using elec. mixer). increase to medium speed and blend 30 additional seconds. Stir in cherries
  
  Pour batter into a greased and floured 9 x 5 x 3 inch (I use a reg. loaf pan) loafpan.
  
  Bake 350 degrees for 1 hour and 10 to 15 min. or until toothpick inserted in center comes out clean.
  
  Cool 20 min. in pan.
Cranberry Harvest Muffins (adeli)
- As seen on the Barefoot Contessa
  
  3 cups all-purpose flour
  1 tablespoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 tablespoon ground cinnamon
  2 teaspoons ground ginger
  1 1/4 cups whole milk
  2 extra-large eggs
  1/2 pound unsalted butter, melted and cooled
  1 1/2 cups coarsely chopped fresh cranberries
  1/2 cup medium-diced Calimyrna figs
  3/4 cup coarsely chopped hazelnuts, toasted and skinned
  3/4 cup brown sugar, packed
  3/4 cup granulated sugar
  
  Preheat the oven to 375 degrees.
  Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
  
  Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Cranberry Nut Bread (oceantown)
- 2 cups all-purpose flour
  1 cup sugar
  1 1/2 teaspoons baking powder
  1/2 teaspoon soda
  1 teaspoon salt
  1/4 cup butter
  1 egg
  3/4 cups orange juice
  1 Tablespoon grated orange peel
  1/2 cup chopped nuts
  1 1/2 cups chopped fresh or frozen cranberries
  
  1. In a bowl combine flour, sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse crumbs.
  2. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Carefully fold in chopped nuts and cranberries.
  3. Spoon into greased and floured 8x4-inch loaf pan. Bake at 350 for 65-70 minutes, until crust is golden brown and toothpick inserted comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Store overnight for easy slicing.
Cranberry Orange Bread (lainey)
- 2 cups flour
  1 cup oatmeal, uncooked
  3/4 cup sugar
  2 teaspoons baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt, optional
  
  3/4 cup orange juice
  2 large eggs
  1 egg yolk, lightly beaten
  1/3 cup vegetable oil
  1 tablespoon orange peel, grated
  
  3/4 cup fresh cranberries, chopped
  1/2 cup nuts, optional
  
  Heat oven to 350. Grease and flour bottom only of 9x5 inch loaf pan.
  
  Combine first six ingredients, mixing well; set aside.
  
  Beat orange juice, eggs, yolk, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened.
  
  Stir in cranberries and nuts. Pour into prepared pan.
  
  Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  
  Cool 10 minutes; remove from pan. Cool completely.
Date Bread (oceantown)
- 1 1/2 cups chopped, pitted dates (I use an 8 oz. pkg. chopped dates)
  1 cup boiling water
  1/2 cup brown sugar
  1 egg, beaten
  3 Tablespoons vegetable oil
  1 teaspoon vanilla extract
  2 cups all-purpose flour
  1 teaspoon salt
  1/2 teaspoon baking soda
  1 1/2 teaspoons baking powder
  
  Place the dates in a mixing bowl and add boiling water. Let stand until fairly cool. Then add the brown sugar, egg, oil and vanilla.
  
  Stir the flour, salt, baking soda, and baking powder into the mixture.
  
  Bake in a greased and floured 9x5-inch loaf pan in a preheated 350 degree oven for 55 to 60 minutes. Remove to a cooling rack.
  
  This is the recipe I use, it is good! Instead of making one large loaf, I like to use a couple small loaf size pans and it bakes in a shorter time
Decadent French Toast (anisa)
- 2 T. corn syrup
  5 T. butter
  1 cup brown sugar
  french bread
  5 eggs
  1 1/2 cups milk
  1 tsp. vanilla
  chopped pecans
  whipped cream
  strawberries
  
  Cook until bubbly, the corn syrup, butter and brown sugar. Pour into a 13x9 pan and
  generously sprinkle chopped pecans over syrup mixture. Arrange 2" slices of french
  bread over mixture. Beat together eggs, milk and vanilla. Pour over bread slices and
  refrigerate overnight. Bake at 350 for 45 minutes and invert! (I put a cookie sheet on top
  and THEN flip it) Serve with whipped cream and strawberries
French Toast - George Foreman (Soushi24)
- 3 eggs
  1/4 to 1/2 cup 2-percent milk or half-and-half
  1 teaspoon vanilla extract
  Dash of cinnamon
  Dash of nutmeg
  1 teaspoon sugar
  Dash of salt
  Maple syrup, honey or raspberry jam, optional
  
  A few hours before making or the night before, set the bread slices out to dry slightly.
  
  When you're ready to cook, in a shallow dish or pie plate, whisk together the eggs, half-and-half, vanilla, cinnamon, nutmeg and sugar.
  
  Preheat the grill for 5 minutes. While the grill is preheating, and working in batches, soak the bread slices in the egg mixture.
  
  Grill the bread, with lid closed, about 4 to 5 minutes or until the bread is golden brown on both sides. Serve with your favorite syrup, honey or jam.
  
  Makes 4 servings.
French Toast Casserole (simo)
- Italian or French bread (without seeds) or cinnamon bread, sliced 1-inch thick
  8 eggs, beaten
  3 cups milk
  2 Tbsp. sugar
  1/2 t. salt
  2 Tbsp. vanilla
  2 Tbsp. butter
  Cinnamon and/or nuts, optional
  
  Method:
  Grease a 13x9-inch baking dish. Arrange bread in a single layer, tearing as necessary to fit. Combine beaten eggs with sugar, milk, salt and vanilla. Pour over bread. Cover and refrigerate several hours or overnight. To bake, dot with the butter; sprinkle with cinnamon and/or nuts, if desired. Bake at 350 degrees for 45-50 minutes until puffy and lightly browned, and knife inserted off-center comes out clean. Serve with syrup and additional butter.
Fruit & Cream Scones (autumnleaf)
- 2 cups all-purpose flour
  1 tablespoon baking powder
  1/2 teaspoon salt
  1/4 cup sugar
  3/4 cup dried fruit (raisins, currants, cranberries, cherries, etc.)
  1 1/4 cups heavy (whipping)cream
  
  Glaze:
  3 tablespoons butter, melted
  2 tablespoons sugar
  
  Preheat the oven to 425 degrees F. Use an ungreased
  baking sheet.
  
  Combine the flour, baking powder, salt, and sugar in
  a bowl, stirring with a fork to mix well. Add the dried
  fruit. Still using a fork, stir in the cream and mix
  until the dough holds together in a rough mass (the
  dough will be quite sticky).
  
  Lightly flour a board and transfer the dough to it.
  Knead the dough 8 or 9 times. Pat into 2 circles about
  6 inches round. For the glaze, spread the butter over
  the top and side of the circle of dough and sprinkle
  the sugar on top. Cut each circle into 8 wedges and
  place each piece on the baking sheet, allowing about
  an inch between pieces.
  
  Bake for about 11 minutes, or until golden brown
  
  Yield: 12 scones
Good Night Waffles (cherry)
- 1/2 c lukewarm water
  1 tbsp sugar
  1 dry yeast packet
  2 cups milk warmed
  1/2 c unsalted butter melted and cooled
  1 tsp salt
  2 cups flour
  2 large eggs lightly beaten
  2 tsp vanilla extract
  1/4 tsp soda
  
  The night before, or at least 8 hrs before baking, combine the warm water, granulated sugar, and yeast. let stand 10 min till bubbly. Stir in warm milk melted butter and salt. Beat in flour till smooth..
  
  Wrap bowl tightly with plastic wrap and let stand overnight or 8 hrs covered on the countertop.
  
  Bake on setting 4 in your Waring Pro waffle iron
MBR's Pumpkin Bread (specialmom)
- 1 1/2 cups sugar
  2 eggs
  1 3/4 cups flour
  1 tsp baking soda
  1/2 tsp ground cloves
  1/2 tsp nutmeg
  1/3 cup water
  1/2 cup chopped nuts
  1/2 cup vegetable oil
  1 cup pumpkin
  1/4 tsp baking powder
  1 tsp salt
  1/2 tsp cinnamon
  1/4 tsp allspice
  1/2 cup raisins (optional)
  
  Add sugar to oil and then add eggs and pumpkin. Blend spices with flour, add flour mixture, water, nuts and raisins to pumpkin mix. Pour into 2 small or one large greased loaf pan(s). Bake 350 degrees for 1 hour. Very Good
Marie Osmond's Pumpkin Cranberry Bread (traveler)
- 3 C. flour
  1 T. + 2 t. pumpkin pie spice
  2 t. baking soda
  1 ½ t. salt
  3 C. sugar
  1 can (15 oz.) pumpkin
  4 large eggs
  1 C. vegetable oil
  ½ C. orange juice
  1 C. fresh or frozen cranberries
  
  Combine flour, spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in small mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
  
  Spoon batter into 5 or 6 mini loaf pans – or 3 regular bread pans. (I spray pans with Pam.)
  
  Bake in pre-heated 350 degree oven for 50-55 minutes or until toothpick comes out clean from center of bread. Cool for 10 minutes in pan; remove to wire racks to finish cooling. (May leave in pans for gift giving.)
  
  Cream Cheese Frosting
  
  8 oz. Softened cream cheese
  1 C. marshmallow crème
  
  Mix together. And frost loaf.
Monkey Bread (flax10)
- Chopped nuts (optional)
  1 bag small sized frozen roll dough (use about 20)
  3/4 c. brown sugar
  1/2 c. sugar
  1 tsp. cinnamon
  2 Tb. butterscotch pudding mix (not instant)
  1/4 c. melted margarine or butter
  
  Spray a bundt pan with cooking spray. Sprinkle with chopped nuts, if desired. Place two layers of frozen roll dough around the bottom of the pan, stacking one layer on top of the other. Leave space between the rolls so they will have room to expand. Combine the brown sugar, sugar, cinnamon, and pudding mix and sprinkle on top of roll dough. Pour the melted margarine over all. Cover with foil and allow to rise 12 hours or overnight. Bake for 25 to 30 minutes in a 350 degree oven. Cool for 5 minutes then invert on top of a plate.
  
  I got this recipe off the BB and it's become sort of a holiday tradition. I don't know how many times a year my hips could take this!! Makes the house smell magnificent when it's baking. SO good.
No Knead Bread (Soushi24)
- 3 cups all-purpose or bread flour, plus more for work surface
  1/4 teaspoon instant yeast
  1 1/4 teaspoons salt
  Olive oil, as needed
  Cornmeal or wheat bran, as needed (optional)
  
  1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.
  
  2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
  
  3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
  
  4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
  
  Makes one 1 1/2-pound loaf
Old Time Cheese Straws (butterflylady)
- 1 stick butter
  2 cups sifted all purpose flour
  1 lb. sharp cheddar cheese grated
  3/4 tsp. red pepper
  1 tsp. salt
  Dash Worcestershire
  
  Cream butter well. Sift dry ingredients together, add to butter, then add cheese. Press with cookies press, place on greased tin, bake at 400 degrees for ten minutes. They may be rolled on floured board and cut in strips, or rolled out in round thin biscuits with a nut in center of each one
Overnight Cinnamon Buns (cpdrew)
- Raisins (optional)1/2 cup chopped nuts
  Rhodes frozen rolls, 24 for a 9x13 pan (I used store brand rolls and they were fine)
  1 4.6oz box cook and serve vanilla pudding-not instant (this is the big box of pudding)
  1/2 cup butter, melted
  1/2 cup brown sugar
  1tsp cinnamon
  2tbsp milk
  
  Spread nuts and raisins in 9x13 pan.
  Place frozen rolls on top of nuts and raisins.
  In a bowl, mix dry pudding, butter, brown sugar, cinnamon and milk.
  Spread over rolls.
  Allow dough to rise overnight. For large fluffy buns, let them rise on your kitchen counter. (rather than in the fridge)
  In the morning bake for 20-30 minutes in 350 degree oven.
Overnight Coffee Cake (Shopping Princess)
- 3/4 cup butter, softened
  1 cup sugar
  2 eggs
  1 (8 oz.) carton sour cream
  
  2 cups flour
  1 tsp. baking powder
  1 tsp. baking soda
  1/2 tsp. salt
  1 tsp. nutmeg
  
  3/4 cup firmly packed brown sugar
  1/2 cup chopped walnuts
  1 tsp. cinnamon
  
  Combine butter and sugar, cream until light and fluffy. Add eggs and sour cream, mixing well. Sift together next 5 ingredients. Add to batter and mix well. Pour batter into greased and floured 13 x 9 x 2 pan.
  
  Combine brown sugar, walnuts and cinnamon. Mix well. Sprinkle evenly over batter. Cover and chill overnight. Uncover and bake @ 350 degrees for 35-40 minutes.
Paula Dean's French Toast Casserole (Thingamajig)
- 1 loaf French bread (13 to 16 ounces)
  8 large eggs
  2 cups half-and-half
  1 cup milk
  2 tablespoons granulated sugar
  1 teaspoon vanilla extract
  1/4 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  Dash salt
  Praline Topping, recipe follows
  Maple syrup
  
  Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight
  
  The next day, prepare Praline Topping while preheating the oven to 375 degrees.
  
  Praline Topping:
  1/2 pound (2 sticks) butter
  1 cup packed light brown sugar
  1 cup chopped pecans
  2 tablespoons light corn syrup
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  
  Combine all ingredients in medium bowl and blend well. Spread evenly over the bread and bake at 375 degrees for 40 minutes until puffed and lightly golden. Serve with maple syrup.
Paula Dean's Pecan Pie Muffins (Hooty)
- 1/2 cup (1 stick) butter, softened
  3/4 cup, packed light brown sugar
  2 eggs, beaten
  1/2 cup all purpose flour
  3/4 cup chopped pecans
  
  Preheat oven to 350, grease & flour muffin tins or use paper liners. In a med. size bowl, cream butter & sugar, add eggs, mix well. Add flour & stir till combined. Stir in pecans. Spoon batter into muffin cups, filling about 2/3 full. Bake for 25 minutes. Serve warm with more butter!
  Makes 8 muffins.
Paula Dean's Sweet Potato Biscuits (kjw)
- 3/4 C. mashed cooked sweet potatoes
  1/4 C. milk
  1/4 C. stick butter
  1 1/4 C. all-purpose flour
  4 T. baking powder
  2 heaping T. sugar
  1/2 t. salt
  
  Preheat oven to 450 degrees. In a large bowl, mix the potatoes, milk, and butter. In another bowl, sift together the flour, baking powder, sugar, and salt. Add the flour mixture to the potato mixture and combine to make a soft dough. Turn onto a floured board and toss lightly until outside of dough looks smooth. Roll the dough out to 1/2 inch thick and cut with a biscuit cutter. Place on a greased pan and bake for about 15 minutes. (if browning too fast, turn oven down)
Pepperoni Bread (laurielee)
- 1 (1 lb.) loaf frozen bread dough (I use Rhodes)
  1 Tbls. olive oil
  1/2 Tbls. dried basil
  1/2 Tbls. dried minced onion
  1/2 Tbls. dried oregano
  1 8oz. pkg. sliced pepperoni
  1 6oz. pkg shredded mozzarella cheese
  1 egg, lightly beaten
  
  1. Allow frozen bread dough to thaw approximately 8 hours in the refigerator. Place in a larg, lightly greased bowl and allow to rise until doubled in size. Punch down dough
  2. On a lightly greased large baking sheet, roll dough out to a 12x18 rectangle. Brush dough with olive oil and sprinkle with spices. Layer with pepperoni to within a half inch of the edges. Top with cheese.
  3. Roll dough beginning with longest edge. Glaze with egg.
  4. Bake in preheated 350 degree oven for 35 minutes or until golden brown.
  5. Cut into bite sized pieces when cooled.
  
  Note: If I don't have the above spices on hand, I've also just sprinkled the dough with italian seasoning blend that comes pre-mixed...easy!
Pumpkin Muffins (burtonfan)
- 1 2/3 cups sifted flour
  1/4 teaspoon baking powder
  1 teaspoon baking soda
  1/4 teaspoon salt
  1 teaspoon pumpkin spice
  1/8 teaspoon ground cloves
  1/3 cup raisins
  1/3 cup melted butter
  1/3 cup water
  1 1/2 cups sugar
  2 eggs
  1 generous cup canned pumpkin
  
  Mix liquid ingredients thoroughly and then add dry ingredients until blended. Bake at 350 degrees for 35 minutes. Makes 1 1/2 dozen.
Pumpkin Pecan Loaves (Shopping Princess
- 3 1/2 cup flour
  3 cup sugar
  2 tsp. baking soda
  1 1/2 tsp. salt
  1 tsp. cinnamon
  1 tsp. ginger
  1 can (15 oz.) solid packed pumpkin
  1 cup vegetable oil
  4 eggs slightly beaten
  2/3 cup water
  1/2 cup toasted chopped pecans
  
  Combine first 6 dry ingredients. In another bowl combine the pumpkin, oil, eggs and water; mix well then add to dry ingredients until combined. Fold in pecans. Spoon into 2 greased 9x5x3 loaf pans.
  
  Bake 350` for 60-65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire rack.
  
  Top with caramel glaze:
  
  1/4 cup better
  1/4 cup sugar
  1/4 cup packed brown sugar
  1/4 cup heavy whipping cream
  2/3 cup confectioners sugar
  1 tsp. vanilla
  
  In a small saucepan, combine butter and sugars with whipping cream. Cook until sugars are dissolved. Cool 20 minutes. Stir in confectioners sugar and vanilla until smooth. Drizzle over cooled loaves.
  
  Makes 2 loaves.
Quick Monkey Bread (SassyTXun)
- 1 package frozen (yeast) dinner rolls
  1 package regular butterscotch pudding
  1/4 cup chopped nuts
  3/4 cup brown sugar
  6 tablespoons melted butter
  
  Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.
  Cover with towel and let rise over night or at least 8 hours.
  
  Bake 350°F for 45 min to 1 hour.
Sour Cream Coffee Cake (sandye)
- 1/4 lb. soft margarine
  1 cup sugar
  2 eggs
  1 cup sour cream
  1 tsp. baking soda
  1 1/2 cups flour
  1 1/2 tsp. baking powder
  1 tsp. vanilla
  
  Topping:
  1/4 cup sugar
  2 tbsp chopped nuts
  1 tbsp cinnamon
  
  Cream butter and sugar. Add eggs. Combine baking soda and sour cream in a separate bowl. Sift flour with baking powder and add to butter, sugar and egg mixture.
  Stir in sour cream and vanilla.
  
  Put half of batter in greased tube pan. Sprinkle half of topping on batter. Add remaining batter and top with remaining topping. Cut through batter with knife.
  
  Bake at 350-degrees for 45 minutes or until done.
Sour Cream Coffee Cake (sunshine43)
- 1 package of butter recipe golden cake mix
  2 tsp vanilla extract
  2 T brown sugar
  2 tsp ground cinnamon
  1 cup chopped pecans or walnuts
  4 large eggs
  1 cup sour cream
  1/3 cup vegetable oil (i usually use butter or margarine)
  1/4 cup half n half
  1/4 cup sugar
  
  Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan
  
  For streusel topping combine 2 Tablespoons of dry cake mix, brown sugar, cinnamon, and nuts.... set aside.
  
  For cake, combine the rest of the cake mix, eggs, sour cream, oil or butter, half n half, sugar, and extract. Beat at mediums speed for about two minutes.
  
  Pour 2/3 of the batter into the pan. sprinkle with the streusel filling. spoon remaining batter over filling.
  
  Bake at 350 degrees for about 45-55 minutes or until a toothpick inserted comes out clean. cool in pan for about 25 minutes. invert cake onto cake plate. dust with powdered sugar when cooled.
  
  This cake is so delicious and so moist... and no one will guess you started with a box of cake mix.
  
  Enjoy!
Sour Cream Coffee Cake (yougogirl)
- 1 stick butter
  1 cup sugar
  2 eggs
  1/2 tsp. vanilla
  1 cup sour cream
  2 cups flour
  1 tsp. baking powder
  TOPPING:
  1/4 cup sugar
  1 tsp. cinnamon
  1 cup ground Pecans
  
  Preheat oven to 350 degrees.
  
  Grease and flour bundt pan.
  
  Mix all ingredients together in a bowl. One half of the batter goes into the bundt pan. Add 3/4 of
  the topping mixture, then pour the rest of the batter and sprinkle with remaining topping mixture
  
  Bake for 45 min. or until toothpick inserted in center comes out clean.
Sour Cream Coffee Cake with Brown Sugar Pecan Streusel (autumnleaf)
- STREUSEL
  3/4 cup (3 3/4 ounces) unbleached all-purpose flour
  3/4 cup (5 1/4 ounces) granulated sugar
  1/2 cup (3 1/2 ounces) packed dark brown sugar
  2 tablespoons ground cinnamon
  2 tablespoons cold unsalted butter, cut into
  2 pieces
  1 cup pecans, chopped
  
  CAKE
  12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
  4 large eggs
  1 1/2 cups sour cream
  1 tablespoon vanilla extract
  2 1/4 cups (11 1/2 ounces) unbleached all-purpose flour
  1 1/4 cups (8 3/4 ounces) granulated sugar
  1 tablespoon baking powder
  3/4 teaspoon baking soda
  3/4 teaspoon salt
  
  A 10-inch tube pan (with a 10-cup capacity) is best for this recipe
  
  1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to flour sugar mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
  
  2. For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan (with 10-cup capacity) with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
  
  3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add remaining butter and sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition and scraping down sides of bowl as necessary. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
  
  4. Using spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling without butter or nuts. Repeat with another 2 cups batter and remaining 3/4 cup streusel filling without butter or nuts. Spread remaining batter over, then sprinkle with streusel topping with butter and nuts.
  
  5. Bake until cake feels firm to touch and tester inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and invert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into pieces and serve. (Cake can be wrapped in foil and stored at room temperature up to 5 days.)
  
  Serves 12-16
Southern Corn Bread (autumnleaf)
- 2 cups corn meal
  1 teaspoon baking soda
  1 teaspoon salt
  2 eggs, beaten
  2 cups buttermilk
  1/4 cup butter or margarine
  
  Combine corn meal, soda, and salt; stir in eggs and buttermilk. Heat butter
  or margarine in a 9- or 10-inch iron skillet until very hot; add butter or
  margarine to batter and mix well. Pour batter into hot skillet and bake at
  450 degrees F for about 25 minutes or until the bread is golden brown.
  
  (I usually use an 8- or 9" baking pan, without a non-stick coating, if possible.)
  
  This is my favorite recipe for corn bread--no flour, no sugar, just cornmeal.
Sticky Bun French Toast (anisa)
- 4 tbsps Butter
  3 Tbsps Honey
  1 c Pecans -- chopped
  3/4 C Apple Cider
  4 eggs
  1/4 tsp cinnamon
  1/4 tsp salt
  1 pinch allspice
  6 slice bread -- 3/4-inch thick
  
  Preheat oven to 400º.
  
  Put butter and honey in a 9" X 13" casserole. Place in oven until bubbly 10 - 15 minutes. Remove from oven and stir in pecans, set aside.
  
  Beat eggs, add cider, cinnamon, salt and allspice. Dip bread slices in egg mixture then place over nut mixture in casserole, pour remaining egg mixture over bread.
  
  Bake at 400º for 15 to 20 minutes or until top is golden brown and bottom is bubbly.
  
  Cut into pieces, using a large spatula lift out a serving and flip onto plate, serve with maple syrup (warmed) or unsweetened whipped cream!
Sticky Bun French Toast (oceantown)
- 1 small 8-9 ounce French baguette
  3 eggs, beaten
  3 tablespoons granulated sugar
  1 teaspoon vanilla
  2-1/4 cups milk
  
  Topping: (optional)
  1/2 cup flour
  6 tablespoons brown sugar
  1/2 teaspoon cinnamon
  1/4 cup margarine
  1 cup fresh blueberries
  1 cup sliced strawberries
  
  Grease a 13x9 inch baking dish. Cut bread diagonally into 1 inch slices. Place in dish. Mix together eggs, granulated sugar and vanilla, stir in milk. Pour over the bread slices. Turn bread slices once to coat. Cover and refrigerate overnight.
  
  Heat oven to 375. Mix the flour, brown sugar and cinnamon together. Cut in the margarine until it resembles coarse crumbs. Turn the bread slices over. Scatter the blueberries over the bread and then top with crumbs.
  
  Bake 40 minutes until golden brown. Cut into squares and top with strawberries.
Sticky Buns (Jerz girl2)
- Dough:
  
  1/4 Cup Water (2 oz)
  1 Cup Whole Milk (8 oz)
  1/2 Cup Butter, unsalted sweet cream, melted (1 stick)
  1 ex lg. egg, well beaten
  1 tsp Vanilla Flavor (preferably alcohol free)
  1/2 tsp Salt
  1/2 Cup Sugar
  4 1/2 Cup Unbleached White Bread Flour (King Arthur)
  1 Tbsp Vital Wheat Gluten
  1/4 oz Fleischmann's RapidRise Yeast (1 envelope) or 1 Tablespoon of bread machine yeast. Fleischmann's Bread Machine
  
  Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the water and whole milk. Liquid mixture should be cooled, so that it is between 75 F and 85 F before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)
  
  Filling:
  1 Cup Light Brown Sugar, firmly packed
  5 Tbsp Cinnamon...start out less and add more according to your own taste. I love cinnamon and this will have a strong flavor of cinnamon...maybe too much for you, so please start out slowly.
  1/2 Cup Margarine ( 1 stick),Blue Bonnet or Land O Lakes
  
  Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.
  After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15 inch X 24 inch (38 cm X 61 cm) rectangle.
  
  Mark off 1 inch along the 24 inch edge of the dough, closest to you. You will not spread any Margarine or sugar/cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the sugar and cinnamon mixture. Be careful to leave your 1 inch edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
  Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1 inch clean edge. The clean 1 inch edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24 inch roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2 inch long portions. This may be done with a knife, however I use dental floss. Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.
  Line your baking pans with parchment paper. Place 5 rolls into 8 inch square baking pans 1 inch apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan.
  After rising, bake in a convection oven at 310 for 15 minutes. If you are using a conventional oven, bake at 335 for 20 minutes. Rolls should be only lightly browned.
  
  Frosting:
  4 oz Cream Cheese
  1/2 Cup Margarine (1 stick)
  1 3/4 Cup Powdered Sugar
  1 tsp Vanilla Flavor (alcohol free)
  1/8 tsp Lemon Flavor...or less...
  
  There are several steps involved in the the frosting. It takes 50 minutes prepare the frosting, from start to finish.
  
  Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
  
  Use the flat beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use the "slow mixing" speed on your machine. Use setting #2 on our KitchenAid Mixer.
  Switch to the stainless steel whip and whip the cream cheese and margarine mixture for 10 minutes. Use the "medium fast whipping" speed on your machine. Use setting #6.
  Add 1 cup of the powdered sugar and mix for 1 minute using the stainless steel whip, setting #2. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.
  Lastly, add the Vanilla flavor and Lemon flavor and whip for 1 minute using the stainless steel whip on setting #6.
  Transfer frosting to a covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. You can also heat them up in the microwave.
  Enjoy!
Sticky Pecan Buns (vedawhee)
- 2-1/4 teaspoons active dry yeast
  3/4 cup milk, warmed to 110 F
  4 cups bread flour
  1/4 cup sugar
  1/4 cup butter, softened
  2 large eggs, lightly beaten
  1 teaspoon salt
  1/2 cup pecans
  Pan Smear and Cinnamon Smear (recipes follow)
  
  Combine yeast and milk in an electric mixer bowl; let stand 5 minutes. Add 2-1/2 cups of flour, sugar, butter, eggs and salt. Mix on low using the dough hook just until the dough comes together. Add as much of the remaining flour to the mixture as needed so dough is no longer sticky. Increase speed to medium-high and mix about 5 minutes. Place dough in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until double, about 2 hours. Punch down and allow to rise again until double, about 1 hour. Prepare Pan Smear and Cinnamon Smear and set aside. Preheat oven to 400 F. Pour 1 cup Pan Smear into each of two 9-by-9-inch baking pans; sprinkle with the toasted, chopped pecans. Roll dough into an 8-by-14-inch rectangular pan about 1/4-inch thick. Spread the Cinnamon Smear evenly over the dough. Roll the dough to form a log, starting with the long edge. Pinch the dough together to seal the seam. Slice into 12 equal pieces. Place 6 rolls in each of the prepared pans. Cover and refrigerate for up to 24 hours. Remove from the refrigerator and allow to warm to room temperature for about 2 hours. Bake rolls until baked through and golden brown, about 30 minutes. As soon as you remove the pans from the oven, invert onto plates.
  
  Pan Smear
  
  1 cup light brown sugar
  3/4 cup dark corn syrup
  1 cup heavy cream
  
  Combine the brown sugar, corn syrup and heavy cream in a saucepan and heat to 200 F (using a candy thermometer at this point is a must), stirring frequently. Cool to room temperature.
  
  Cinnamon Smear
  
  1/2 cup bread flour
  1/3 cup sugar
  2 teaspoons ground cinnamon
  3 tablespoons butter
  3 large egg whites
  
  Mix together flour, sugar, cinnamon and butter with electric mixer on medium speed until it resembles coarse meal. Add egg whites one at a time and continue mixing until fully combined and looks like a granular paste.
  
  -- Recipe from the Culinary Institute of America.
Upside Down Apple French Toast (butterflylady)
- 1/2 stick butter
  1-1/4 cups packed brown sugar
  1 Tbsp water
  3 Granny Smith apples
  Cinnamon
  1/2 cup raisins
  1 loaf French bread, sliced 1/2" thick
  1-1/2 cup milk
  6 eggs
  2 tsps vanilla
  Nutmeg
  Topping ingredients (see below)
  Toasted & sliced almonds for garnish
  
  Combine butter, sugar & water in saucepan & bring to a boil, whisking to stir.
  
  Pour into 10x15 baking dish. Cover this with sliced apples, arranged overlapping in rows. Sprinkle with cinnamon & raisins. Put slices of French bread on top (do not overlap). Sprinkle bread with a small amount of nutmeg. In large bowl, beat eggs, milk, vanilla and pour over bread. Cover and refrigerate.
  
  Bake 350 1 hr
  
  Topping:
  1/2 cup whipping cream
  1/4 cup sugar
  1/2 tsp almond extract
  
  Whip cream to soft peak stage, and whisk in remaining ingredients. Top warm toast.

Nightowlz · ‎03-11-2010

Here are the Cake Recipes

BB Recipes/Q (Hollee)

Cakes

100 Year Old Jam Cake (autumnleaf)
- 1 1/2 cups butter or margarine
  2 cups sugar
  6 eggs
  3 1/2 cups cake flour
  2 teaspoons soda
  2 teaspoons ground allspice
  2 teaspoons ground cinnamon
  6 Tablespoons buttermilk
  2 cups strawberry jam (or flavor of your choice)
  
  Cream soft butter. Add sugar slowly, beating until creamy. Add eggs (room temperature) one at a time.
  Beat well after each egg. Have flour mixture ready. Sift flour and measure. Then sift again with soda and spices. Add flour mixture alternately with buttermilk. Mix to blend well. Mixing this cake requires about 25 to 30 minutes. Last of all fold in strawberry jam. If berries are quite large chop fine. Pour into four square 8-inch layer cake pans 2 inches deep. Brush bottom of pan lightly with salt free shortening or salad oil. Flour well. Level the batter with spatula. Drop pans several times from height of 4 inches. Bake in moderate oven (375 degrees) about 30-40 minutes or until done. Cool on cake rack 5
  minutes, then turn out onto cake rack to cool completely before icing. Frost with Uncooked Caramel
  Icing.
  
  Uncooked Caramel Icing
  1 1/2 stick butter
  1/2 cup cream
  2 cups dark brown sugar (or more for richer caramel flavor)
  2 teaspoons pure vanilla
  1/2 teaspoon salt
  Confectioner's sugar (enough to make spreadable consistency)
  
  Melt butter and cream together. While hot, stir in brown sugar. Cool and stir in vanilla. Stir in salt
  and sifted confectioner's sugar, as needed.
  
  This recipe was collected by my grandmother from the now defunct Memphis Press Scimitar newspaper. There's no date on the clipping but I'd guess from it's condition probably 1960-1970; I think they (the paper, that is) went under in the early 70's some time.
  
  According to the article, this recipe comes originally from Mrs. M. G. Hodges of Henderson, Tennessee, who was 82 years old at the time; it was her mother's. Mrs. Hodges explained this cake was baked for special occasions - such as Christmas and when the preacher came to dinner. The recipe was over 100 years old at the time of publication.
  
  The secret to the cake is aging. Make it, then let it sit a couple of days before cutting it. The clipping
  says that the newspaper's test kitchen let the one they made ripen for five days. Properly wrapped, it should freeze well.
30 Day Cake (SassyTexan)
- 1st Day
  2 1/2 c. sugar
  1 1/2 c. starter mixture
  1 (28 oz.) can sliced peaches and juice
  
  Stir together and cover. Stir every day.
  
  10th Day
  2 c. sugar
  1 (28 oz) can chunk pineapple and juice
  
  Add to mixture. Continue to stir every day.
  
  20th Day
  2 c. sugar
  1 (10 oz) jar marashino cherries and juice
  1 (28 oz) can fruit cocktail and juice
  
  Add to mixture. Continue to stir every day.
  
  30th Day
  Drain juice from fruit mixture. Divide fruit into 3 equal parts. Makes 3 cakes.
  
  Divide juice into 1 1/2 cup portions. Place in 5 tight containers and give to friends with a copy of the recipe as soon as possible. Starter mixture should be used within 5 days.
  
  During 30 days, none of the recipe should be refrigerated. Keep in covered container at room temperature.
  
  Cake can be frozen but fruit juice can not. Cake freezes well for a year.
  
  For each cake
  1 yellow cake mix
  2/3 c. oil
  4 eggs
  1 sm. box instant vanilla pudding
  1/3 of fruit, previously mixed together
  1/2 to 1 c. chopped nuts
  
  Mix all together by hand. Mix first 4 ingredients before adding fruit and nuts. Bake in greased and floured bundt pan at 350 degrees for 50 minutes or until toothpick comes out clean.
  
  If you do not have the starter mixture, start the fruitcake with sugar peaches and juice. This makes the cake less strong in taste but you can make it without the starter mixture successfully.
Bakery Frosting (Shopping Princess)
- 2 cups Crisco
  1 egg
  2 pounds powdered sugar
  1 teaspoon vanilla
  1 teaspoon almond extract
  1/2 cup water
  1 package Dream Whip
  
  Mix and beat all together
Banana Butterscotch Bundt Cake (oceantown)
- 1 package yellow cake mix
  1 cup egg substitute
  2 medium mashed ripe bananas
  1/2 cup unsweetened applesauce
  1/4 cup water
  1/4 cup sugar
  4 Tbsp. butterscotch morsels
  
  Preheat oven to 375 degrees. Spray a 10-cup Bundt or round tube pan with non-stick cooking spray.
  
  Combine cake mix, egg substitute, bananas, applesauce, water and sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Pour into prepared pan. Bake for about 32 minutes or until toothpick inserted in cake comes out clean. Allow to cool in pan for 20 minutes. Invert onto a wire rack and allow to cool completely.
  
  Place butterscotch morsels in small, heavy-duty plastic bag. Microwave on HIGH for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.
Basque Cherry Cake (adeli)
- 1 cup (2 sticks) unsalted butter, softened
  1 1/3 cups granulated sugar
  3 large eggs
  1 teaspoon pure vanilla extract
  2 3/4 cups cake flour
  1/4 teaspoon salt
  1 teaspoon baking powder
  1/8 teaspoon pure almond extract
  1/3 cup sour cherry preserves
  1/4 cup sliced almonds, optional
  Confectioners' sugar, for dusting
  
  Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
  Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
  Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
  Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.
Blackberry Jam Cake with Penuche Frosting (adeli)
- Cake:
  1 1/4 cups all-purpose flour
  1 teaspoon double-acting baking powder
  1 teaspoon salt
  1 teaspoon cinnamon
  1/2 teaspoon freshly grated nutmeg
  1/4 teaspoon ground cloves
  1 stick (1/2 cup) unsalted butter, softened
  1 cup firmly packed light brown sugar
  2 large eggs
  1 teaspoon vanilla
  1/2 cup buttermilk
  1/2 cup blackberry jam
  1/2 cup raisins
  3/4 cup chopped pecans
  
  frosting
  1 cup firmly packed light brown sugar
  1/3 cup heavy cream
  3 tablespoons unsalted butter
  
  Make the cake:
  Preheat the oven to 350 and butter and flour either a loaf pan, 9 by 5 by 3 inches or a small bundt pan.
  
  Into a bowl sift together the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture to the butter mixture alternately in batches with the buttermilk, beginning and ending with the flour mixture and beating well after each addition, and stir in the jam, the raisins, and the pecans.
  
  Pour the batter into the pan and bake the cake in the middle of the oven for 55 minutes to 1 hour, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes and turn it out onto the rack to cool completely.
  
  For the frosting:
  In a saucepan combine the brown sugar, the cream, and the butter, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and boil it, without stirring, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the frosting to a bowl and beat it until it is just of spreading consistency. (The frosting will still be warm.)
  
  Working quickly, spread the frosting over the top and sides of the cake.
Coconut Cake (doglover3)
- 4 large eggs
  2 c.sugar
  3/4 c crisco
  1 c milk
  2 c flour
  2 tsp baking powder
  3/4 c coconut
  
  BEAT:
  4 egg whites till fluffy, set aside:
  CREAM:
  2 c sugar and the 3/4 c crisco till fluffy
  ADD:
  4 well beaten egg yolks
  ALTERNATELY ADD:
  1 C milk with the 2 c flour and 2 tsp bk.pwd
  ADD:
  3/4 c coconut
  FOLD IN:
  YOUR BEATEN EGG WHITES
  BAKE 350 FOR ABOUT 30 MINUTES IN A 9X13 PAN or 2 round pans
  Cool and frost with your favorite icing and top with coconut, top and sides
Coconut Cake (brightcopperkettles)
- Make a white or yellow cake (I prefer white) from a cake mix according to package directions in 2 layers. Let cool completely. Split each layer into two thin layers. Fill each of these four layers with filling then frost top and sides with filling below. Top with additional frozen coconut and place a mound of fresh strawberries, cherries, or mandarin oranges in the middle or around the edges or however you want for pretty. Store cake covered in refrigerator.
  
  FILLING
  1 (8 to 9 oz.) carton Cool Whip
  4 (6 oz.) packages of frozen coconut (if you can't find this, ask your grocer to get it for you; it does make a difference..the stuff in the baking aisle is nowhere near as good as the frozen kind, which is a very finely grated, very fresh-tasting coconut--or grate your own fresh coconut very finely--the frozen is easier)
  8 oz. sour cream
  1 large package instant vanilla pudding mix
  
  Mix dry instant vanilla pudding mix, sour cream, and coconut thoroughly. (If you don't have instant vanilla pudding mix, 2 cups of sugar works just great instead.) Fold this mixture into your Cool Whip.
  
  NOTE: Cake will be very tall, and layers will slide if you are not very careful. It is very regal-looking, though, and great for holidays. It gets better as it sits in the refrigerator.
  
  For a variation, you can add a teaspoon of lemon flavoring to your cake before baking, then use lemon pudding mix instead of vanilla pudding mix in the filling mixture and garnish the cake with more frozen coconut and thin slices of lemon. Yummy.
  
  You can also spread a thin layer of seedless raspberry or strawberry jam on each layer before filling with the filling mixture (or even mix the jam in with your sour cream mixture for a lovely pink color) then garnish the cake with coconut and the appropriate berries (according to whatever kind of jam you used). So good.
  
  You could even add a little Grand Marnier or orange extract to your cake then use mandarin oranges as your garnish.
  
  You can really tweak this recipe anyway you want, which is one reason I love it so much.
Coconut Cake (monicakm1)
- 1 lb butter
  3 cups sugar, divided
  2 cups flour
  6 eggs
  7 oz flaked coconut
  1 teaspoon vanilla extract
  1/2 cup water
  1 teaspoon coconut flavoring
  Garnish - powdered sugar
  
  Cream together butter and 2 cups of sugar. Add one cup flour and mix well. Add eggs, one at a time, beating well after each. Add remaining flour, coconut and vanilla extract. Pour batter into a well greased bundt pan. Bake at 350 for 50 minutes. Cool for 30 minutes and invert onto a serving plate. Simmer together remaining sugar, water and coconut flavoring for 5 to 10 minutes. Baste cake with glaze until all is absorbed. Before serving, dust lightly with powdered sugar. (Makes 12 servings)
Coconut Cream Cake (Peaches&Cream)
- 1 pkg. white cake mix
  1/4 cup oil
  3 eggs
  8oz. cream of coconut ( in the can )
  8oz. sour cream
  
  Preheat oven to 350 degrees. Beat all ingredients in a large mixing bowl on medium speed for 2 minutes. Pour into a 9 x 13 pan & bake for 40-50 minutes. You can bake in two 8 inch round pans for 30 minutes. I always do the toothpick test!
  
  Coconut Frosting
  3oz. cream cheese ( softened )
  1/4 cup of milk
  1/4 tsp of vanilla or almond extract ( almond, my choice)
  8oz. container of Cool Whip ( thawed in refrigerator )
  1/2 cup powdered sugar
  2 cups of flaked coconut
  
  Beat cream cheese until smooth. Blend in powdered sugar, milk & extract. Stir in the Cool Whip. Frost & sprinkle generously with the coconut. Frosting recipe can be doubled for round cakes
Cool Tropical Cake (goldilockstn)
- 1 18 1/4 oz yellow cake mix
  1 16 oz can crushed pineapple, drained
  1 8 oz can pina colada mix
  1 14 oz can sweetened condensed milk
  1 16 oz carton whipped topping
  8 oz shredded coconut
  
  Mix cake mix as directed, but add pineapple. Bake in a 9 x 13" cake pan as directed. While cake is hot, punch holes in tip using a straw or fork. Mix pina colada mix with condensed milk, pour over cake and let mixture sink into holes. Cool completely. Cover with whipped topping and coconut. Refrigerate overnight.
  
  *Delicious! Melts in your mouth. The longer it sits the better it tastes
Cranberry Pineapple Dump Cake (Shopping Princess)
- 1 16oz can whole cran sauce
  1 16oz can crush pineapple
  Mix together, pour into greased 9x13pan.
  
  Top with 1 box white cake mix, 1c. chopped walnuts, 1/2 cup melted butter.
  
  Bake at 350 for 45 minutes
  Serve warm with vanilla ice cream or other.
Cream Cheese Pound Cake (mickeyduck)
- 3 sticks butter
  8 oz. cream cheese
  3 cups sugar
  dash of salt
  1 tsp vanilla
  6 eggs
  3 cups flour, sifted
  
  Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla, beat well. Add eggs, one at a time. Beat well after each addition. Stir in flour. Spoon mixture in great and flour 10-inch tube pan. Back at 325 degrees about 1 hour and 15 minutes.
  
  You could sift 1/2 cup cocoa with flour to make a chocolate cream cheese pound cake.
  
  You could also add nuts or chocolate chips or instead of vanilla, add almond or other extracts.
  
  I baked the mini loaf pans for about 25 minutes. The cakes were very tender and delicious.
Ding Dong Cake (Bab)
- 1 package Duncan Hines Butter Recipe Fudge Cake
  
  Mix cake according to directions. Bake in two 9" layer pans at 350 degrees for 30 minutes. cool.
  
  Slice each layer in half using toothpicks and bread knife. Combine the following:
  
  1 8oz. softened cream cheese
  1 box powdered sugar
  1 8oz. cool whip
  
  Beat well. Spread each layer of cake with filling.
  
  Frost with
  
  1 can Duncan Hines Fudge Icing
Earthquake Cake - version 1 (adeli)
- 1 - 2 layer German Chocolate Cake Mikx
  1 - Cup Coconut
  1 - Cup Chopped nuts
  1/2 Cup Margarine or butter, melted
  1 - 8 oz. package of cream cheese, softened
  4 - cups sifted powered sugar
  2 - Tablespoons unsweetened cocoa powder
  
  Icing
  2 Tablespoons Cola
  1/2 Cup Margarine or butter
  
  Prepare cake mix according to package directions. Spread coconut and nuts evenly over the bottom of greased 13 X ( x 2 pan. Pour prepared cake mix over nuts and coconut.
  
  Combine melted butter, cream cheese, and 2 cups powdered sugar. Beat until smooth. Pour over cake batter. Bake in a 350 degree oven for 45-55 minutes or until tooth pick inserted in the center of cake comes out clean. (Cake will crinkle.) Cool. For Frosting: Combine cocoa, cola and 1/2 cup butter in a medium sauce pan. Cook over medium heat until the mixture boils, stirring constantly. Remove from heat. Pour over remaining powdered sugar and beat with wire whisk or electric mixer until smooth. Spread over cooled cake.
Earthquake Cake - version 2 (adeli)
- 1 cup chopped pecans
  1 cup coconut
  1 pkg. German chocolate cake mix
  8 oz cream cheese, softened
  1/2 cup butter or margarine, softened
  1 pound powdered sugar
  1 tsp. vanilla extract
  
  Preheat oven to 350 deg. Spread mixture of pecans and coconut in a well greased 9"x13" glass cake pan. Prepare cake according to package directions. Pour into prepared pan on top of pecan coconut mixture. Combine cream cheese, butter, powdered sugar, and vanilla in a bowl and mix well. Drop by small spoonsfull all over the top of the cake batter. Bake 45-50 min. or until cake tests done with a toothpick. Do not overbake.
  
  When serving, cut portions and turn bottom up on the plate. Great with French Vanilla ice cream!
Earthquake Cake - version 3 (adeli)
- 1 cup chopped walnuts
  1 (3.5 ounce) package flaked coconut
  1 (18.25 ounce) package German chocolate cake mix
  1/2 cup butter
  8 ounces cream cheese
  4 cups confectioners' sugar
  
  Preheat oven to 350 degrees (175 degrees C). Grease one 9x12 inch cake pan. Cover the bottom of the cake pan with the chopped nuts and the flaked coconut.
  Prepare cake mix according to package directions. Pour batter over chopped nuts and coconut.
  Melt butter or margarine, add cream cheese and confectioner's sugar. Stir until blended. Spoon over unbaked batter.
  Bake at 350 degrees (175 degrees C) for 40 to 42 minutes. Please note: you cannot test for doneness, as the cake will appear sticky even when it is done. The icing sinks into the batter as it bakes, forming the white ribbon inside. Makes 16 servings.
Friendship Cake (butterflylady)
- ***Fruit Starter***

1 can (20 ounce) pineapple chunks, drained
1 can (16 ounce) apricots, drained
1 can (16 ounce) sliced peaches, drained
1 jar (10 ounce) maraschino cherries, drained
1 1/4 cup brandy
***

***Cake***

1 1/4 cup sugar
1 pint friendship fruit starter
1 can (16 ounce) sliced peaches, cut into 4 pieces
1 can (16 ounce) pineapple chunks, each cut in half
2 jars (10 ounce) maraschino cherries, drained and each cut in
half

2 boxes (18.25 ounce) golden butter cake mix
2 boxes vanilla instant pudding
5 1/2 cups sugar
1 1/3 cup vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups flaked coconut

To make the fruit starter, combine all of the starter ingredients
in a clean, large glass jar. Stir with a wooden spoon. Cover and
let stand at room temperature for 3 weeks, stirring at least
twice a week.

After three weeks, you can begin making the cake.

Day One: In a very large glass jar or bowl combine 1 pint of the
starter with 1 can of the sliced peaches and their juice. Add
2-1/2 cups of sugar. stir every day for 10 days. When not stirring
mixture, keep it covered with a paper towel, foil, or a loose
lid. Let sit at room temperature. Do not refrigerate it or cover it
airtight. A pan of water underneath the jar or bowl will keep the
ants out.

Day 10: Add 1 can of chunk pineapple and its juice. Stir in 1/2
cup of sugar. Stir everyday for 10 days. The color should change
and the mixture should foam when stirred.

Day 20: Add 2 jars of the drained maraschino cherries. Add 2-1/2
cups of sugar and stir every day for the final 10 days.

Day 30: Drain fruit and reserve it and the liquid. Pour the
liquid into 3 glasses or ceramic pint jars. One for you to start
your next cake and two for friends. Cake must be started within
3 days after receiving the starter or you should freeze the
starter to use at a later date.

Do not use plastic or metal containers to store liquid.

To make cake : Preheat oven to 325 degrees . Grease and flour two
9x13 inch baking pans. In a very large bowl, combine cake mix,
pudding mix, oil and eggs. Stir in the drained reserved fruit
from the starter. Stir in the raisins, nuts and coconut. Stir
until all ingredients are well combined. The batter will be
stiff. Pour batter into the prepared cake pans. Bake cakes at 325
degrees for 55 to 65 minutes. Variation: Instead of using 13 x 9
inch pans, use loaf pans for traditional looking fruit cakes.
Adjusting the baking time may be required.

Fruitcake (adeli)
- 2 cups all purpose flour
  1 cup sugar
  3/4 tablespoon cocoa
  1 tablespoon corn starch
  1 teaspoon cinnamon
  1/2 teaspoon salt
  1 cup raisins
  1/2 cups nuts
  1/4 cup marachino cherries
  1 1/2 cup applesauce
  1/2 cup butter
  2 teaspoons baking soda
  1/8 cup brandy, rum etc.
  orange marmalade
  nuts, chopped dates, marachino cherries.
  
  Combine flour through 14 cup marchino cherries in a large bowl.
  Boil the applesauce until it thickens a bit and then add the butter and the baking soda.
  Add cooked mixture to dry mixture.
  
  (My grandmother would take a brown paper bag and cut a piece of it to fit across the bottom of a greased pan. She would butter this and put it butter side up in the pan before pouring the batter in. My mom used greased waxed paper. You must obviously remove the paper before serving.)
  
  Put the batter in a papered and greased 9 x 5 loaf pan or a ring pan and bake at 300 for 1 1/2 hours. Let cool in the pan for five minutes. Remove and cool.
  Pour the brandy or rum over it. Let this soak in. Cover with the marmalade and decorate with nuts, dates, cherries or whatever you wish.
  Wrap in foil and refrigerate.
  This recipe makes one. It is normally done a month before Christmas but can be done now. You can make this without the alcohol.
  When ready to serve, open it up and pour a wee bit more brandy or rum over it.
Fudge Overboard Cake (adeli)
- 2 cups flour
  2 eggs
  ¾ cup cocoa
  1 cup sour cream
  2 cups sugar
  ½ cup vegetable oil
  1½ tsp baking powder
  1 cup hot coffee
  1½ tsp baking soda
  1 tsp vanilla
  1 tsp salt
  1 small jar of fudge topping — about ½ cup
  ¾ cup chocolate crushed wafers
  2/3 cup cocoa
  6 Tbsp butter
  3/4 cup sour cream
  1 tsp vanilla extract
  1/4 tsp salt
  2 or 3 Tbsp milk
  3 cups confectioners' sugar
  1 cup mini chocolate chips
  1 cup chopped toasted pecans
  ½ cup of chocolate chips, melted in microwave, for drizzling over top of finished cake
  
  Preheat oven to 350 degrees. Lightly grease two 9" round cake pans and set aside. In a large mixing bowl, mix together flour, cocoa, and sugar, baking powder, baking soda, and salt. Add eggs, sour cream, oil, hot coffee, vanilla. Spoon cake batter into the prepared pans. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in middle of cake. Cool 10 minutes. Run a knife around insides of pans to loosen cake, then turn pans over on cooling rack to remove cake. Cool completely. Spread fudge topping on one of the cake layers. Sprinkle crushed chocolate wafers over fudge topping. Place the other layer on top of the first layer so that the fudge is in the middle.
  
  Frosting directions:
  Melt butter and add cocoa together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar and milk until the frosting is of spreading consistency, beat well. Frost sides and top of cake with chocolate frosting. Sprinkle top of cake with pecans, and then press mini chocolate chips into sides of frosted cake. Melt ½ cup of chocolate chips in a zip-lock plastic baggie in microwave, cut corner of baggie and drizzle over top of cake. ENJOY
  
  Betty Nicoson's Fudge Overboard Cake recipe is a finalist in "Emeril's Comfort for the Coast" contest. The contest focuses on comfort food recipes because many people turn to food in times of crisis. There is nothing better than a tall glass of milk and a large slice of freshly baked Fudge Overboard Cake to make you feel better and bring back childhood memories.
Gooey Butter Cake (Shopping Princess)
- "Gooey butter cake is said to have originated when a baker mistakenly doubled the amount of butter specified in a coffee cake recipe. The resulting rich confection now is sold at virtually every St. Louis area bakery."
  
  Here's a recipe that was posted on TV Foodnetwork by Emeril
  
  This is a dish native to St. Louis, apparently it originated during the Great Depression in the German section in the southern part of town. It almost always starts with store-bought or leftover yeast coffee cake or danishes that are cut up and fit into a buttered pan. The "gooey butter" part comes from the topping, which is poured over the cake pieces and then baked.
  
  1 pound store-bought yeast-raised coffee cake
  1 1/2 sticks (12 tablespoons) unsalted butter, softened
  1 3/4 cup plus 2 tablespoons sugar
  Pinch salt
  1 egg
  3 tablespoons light corn syrup
  3 tablespoons water
  2 teaspoons vanilla extract
  1 3/4 cups flour
  Confectioners' sugar, for dusting
  
  Generously butter 1 (9 by 13-inch) baking pan.
  Cut the coffee cake into 2-inch pieces and press pieces in the baking pan to form a snug single layer. In a bowl with an electric mixer on medium-high speed, beat the butter, sugar, and salt until very smooth. Add the egg, then beat in the corn syrup until smooth. Add the water and vanilla and, when incorporated, lower the speed to low and add the flour, mixing until just combined.
  
  Using a fork, pierce the coffee cake all over. Pour the gooey butter batter over the top of the cake pieces, using the back of a spoon or a spatula to spread evenly. Let stand for 20 minutes.
  
  Preheat the oven to 375 degrees F. Bake until the butter is bubbly and golden brown, about 20 to 25 minutes, being careful not to over bake, as the cake will not be gooey.
Honey Bun Cake (Shopping Princess)
- 1 (18.25 ounce) package yellow cake mix
  3/4 cup vegetable oil
  4 eggs
  1 (8 ounce) container sour cream
  1 cup brown sugar
  1 tablespoon ground cinnamon
  
  2 cups confectioners' sugar
  4 tablespoons milk
  1 tablespoon vanilla extract
  
  DIRECTIONS:
  Preheat oven to 325 degrees farenheit (165 degrees C).
  In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
  Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
  
  To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
Jam Cake - version 1 (Jerz girl)
- 2 cups self-rising flour
  1 teaspoon ground cinnamon
  1/2 teaspoon ground allspice
  1/2 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/2 cup butter, softened
  1 cup granulated sugar
  2 eggs
  1 cup seedless blackberry jam
  1 cup unsweetened applesauce
  1/2 cup buttermilk
  1 cup raisins
  1 cup pitted dates, chopped
  1 cup nuts, chopped
  1/2 cup butter
  1 cup packed brown sugar
  1/4 cup milk
  2-1/2 cups sifted powdered sugar
  
  Directions
  1. Grease a 13x9x2-inch baking pan; set aside. Stir together the flour, cinnamon, allspice, nutmeg, and cloves; set aside.
  2. In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until well combined. Add eggs one at a time, beating well after each. Beat in jam and applesauce until combined. Add the dry mixture and buttermilk alternately to beaten mixture, beating on low speed until combined. Stir in raisins, dates, and nuts. Pour batter into prepared pan.
  3. Bake in a 350 degree oven for 40 to 45 minutes or until a wooden toothpick comes out clean. Place cake in pan on a wire rack and cool thoroughly.
  4. In a medium skillet melt the 1/2 cup butter over medium heat. Stir in brown sugar. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes, stirring often. Carefully add the 1/4 cup milk. Cook and stir for 1 minute more. Remove from heat; cool for 5 minutes. In a large bowl, combine powdered sugar and the slightly cooled brown sugar mixture; beat with an electric mixer on low speed until smooth. Frost cooled cake immediately.
  Can substitute the self-rising flour for 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
Jam Cake - version 2 (Jerz girl)
- 6 eggs, beaten
  2 cups granulated sugar
  1 cup butter
  1 cup buttermilk
  1 teaspoon baking soda
  1/2 teaspoon cloves
  1 teaspoon cinnamon
  1 teaspoon allspice
  3 cup all-purpose flour
  2 cups blackberry jam
  1 large box raisins
  1 cup chopped nuts
  1 teaspoon baking powder
  
  Mix ingredients as listed above. Bake in greased tube pan at 325 degrees for one hour.
Jam Cake - version 3 (Jerz girl)
- 1 cup butter, softened
  2 cups granulated sugar
  3 eggs, beaten
  3 cups all-purpose flour
  1 teaspoon baking soda
  1 cup buttermilk
  1 cup blackberry jam
  1 tablespoon allspice
  1 cup black walnut pieces (or other nuts)
  1 cup raisins
  1 1/2 cups flake coconut
  Ingredients in this recipe and the above are similar, but they do vary in some of the spices and spice amounts...especially the allspice, plus this recipe has coconut, which my hubby doesn't care for, so it's up to you. ALL these recipes are yummy! Here's the rest of the directions:
  
  Preheat oven to 325 degrees
  
  In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy.
  
  Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir in black walnuts, raisins and coconut.
  
  Pour into lightly greased and floured 10-inch tube pan. Bake 1 hour at 325 degrees. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack.
Lemon Bundt Cake (Shopping Princess)
- Cake:
  3 lemons
  3 cups all-purpose flour
  3/4 tsp salt
  1/2 tsp baking soda
  2 cups granulated sugar
  1 cup butter (2 sticks), softened
  4 large eggs
  1 tsp vanilla extract
  1 cup buttermilk
  
  Frosting:
  2 cups confectioners' sugar
  1/2 cup butter (1 stick), softened
  4 oz cream cheese, softened
  2 tbl fresh lemon juice
  1/2 tsp vanilla extract
  
  Preheat oven to 325`F. Grease and flour 12-cup Bundt pan.
  
  Cake: From lemons, grate 2 tbl peel and squeeze 3 tbl juice. Mix flour, salt, and baking soda. In a bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes. On low, beat in eggs, 1 at a time and vanilla. Beat in flour mixture alternately with buttermilk. Fold in peel and juice; spoon in pan. Bake 60 to 70 minutes. Cool in pan 15 minutes, then invert onto rack.
  
  Frosting: In a bowl, with mixer on low speed, blend sugar, butter, and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.
Miss Finney's Apple Cake (scchick)
- 3 cups sifted all-purpose flour
  1 tsp baking soda
  1 tsp ground cinnamon
  2 cups sugar
  3 eggs
  1 1/4 cups vegetable oil
  1 tsp vanilla extract
  1/4 cup orange juice
  2 cups peeled and finely chopped fresh apple (about 2 lg. apples)
  1 cup flaked coconut
  1 cup chopped pecans or walnuts
  
  Sift flour, baking soda, and cinnamon.
  
  Combine sugar, eggs, oil, vanilla, and orange juice. Beat until well blended.
  
  Stir in flour mixture.
  Fold in apples, nuts, and coconut.
  Spoon into well greased and floured pound cake pan.
  
  Bake 325 degrees for 1 1/2 hours. Cool in pan for 15 min. Remove from pan and turn upside.
  Puncture top with toothpick. Spoon buttermilk sauce over until cake absorbs it.
  
  BUTTERMILK SAUCE
  Combine 1 cup sugar, 1 stick marg. or butter, 1/2 tsp baking soda, and 1/2 cup buttermilk. Cook, stirring over medium heat until it boils.
  
  ** If you do not have buttermilk:
  use 1/2 cup reg. milk and add 2 tsp. white vinegar..let set 30 min. then use as buttermilk
Nutella Cupcakes (mickeyduck)
- 10 tbsp butter, softened
  3/4 cup white sugar
  3 eggs
  1/2 tsp vanilla
  1 3/4 cups sifted all-purpose flour
  1/4 tsp salt
  2 tsp baking powder
  Nutella, approx. 1/3 cup
  
  Preheat oven to 325F. Line 12 muffin tins with paper liners.
  Cream together butter and sugar, add in eggs one at a time, until fully incorporated. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Fill each muffin liner with batter. They should be 3/4 full. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
  Bake for 20 minutes.
  Remove to a wire rack to cool completely.
  Makes 12.
Paula Dean's Double Chocolate Gooey Cake (roykatyat)
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
  1 (18.25-ounce) package chocolate cake mix
  1 egg, plus 2 eggs
  1 (8-ounce) package cream cheese, softened
  3 to 4 tablespoons cocoa powder
  1 (16-ounce) box powdered sugar
  1 teaspoon vanilla extract
  1 cup chopped nutsPreheat oven to 350 degrees F.
  
  Lightly grease a 13 by 9-inch baking pan.
  
  In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
  
  In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Paula Dean's Gooey Butter Cake (kcvl)
- Cake
  1 (18.25-ounce) box yellow cake mix
  1 egg
  1/2 cup (1 stick) butter, melted
  
  Filling
  1 (8-ounce) package cream cheese, softened
  2 eggs
  1 teaspoon pure vanilla extract
  1 (16-ounce) box confectioners' sugar
  1/2 cup (1 stick) butter, melted
  
  Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
  
  In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
  
  Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  
  Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  
  Remove from oven and allow to cool completely. Cut into squares.
Paula Dean's Pumpkin Gooey Cake (robkatyat)
- 1 (18 1/4-ounce) package yellow cake mix
  1 egg
  8 tablespoons butter, melted
  Filling:
  1 (8-ounce) package cream cheese, softened
  1 (15-ounce) can pumpkin
  3 eggs
  1 teaspoon vanilla
  8 tablespoons butter, melted
  1 (16-ounce) box powdered sugar
  1 teaspoon cinnamon
  1 teaspoon nutmeg
  
  Preheat oven to 350 degrees F.
  
  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  
  To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
  
  Serve with fresh whipped cream.
  
  Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  
  For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above
Pina Colada Cake (Ambermoon)
- 2 cups all purpose flour
  1 1/2 cup sugar
  3 t. double-acting baking powder
  3/4 teaspoon salt
  1/2 cup oil
  6 eggs, separated
  3/4 cup cold water
  1 cup flaked coconut
  1 tablespoon grated orange rind
  1/4 teaspoon cream of tartar
  1 can (8 oz) crushed pineapple in juice
  1 cup sugar
  1/2 cup butter or margarine
  1/3 cup light rum*
  
  Mix flour with sugar, baking powder and salt in bowl. Make a well in center to add oil, egg yolks, water, coconut and orange rind. Beat until smooth.
  
  Beat egg whites with cream of tartar until stiff peaks
  form.
  
  Gradually pour egg yolk mixture over egg whites, folding gently just until blended (do not beat or stir). Pour into ungreased 10 inch tube pan.
  
  Bake at 325 degrees for 1 hour and 15 minutes, or,
  until cake springs back when lightly pressed. Invert pan on funnel to cool completely.
  
  Combine pineapple, sugar and butter in saucepan. Cook and stir until mixture comes to a boil; boil 5 minutes, sitrring frequently.
  
  Remove from heat and stir in rum.
  
  Remove cake from pan, place on serving plate and pierce with cake tester or wooden pick. Carefully spoon warm syrup over cake. Garnish with additional coconut and candied cherries, if desired.
  
  * or use 1/2 cup unsweeted pineapple juice and 1 tablespoon rum extract.
Pineapple Upside Down Cake (Veeda)
- For topping
  I medium can of Dole pineapple chunks in juice (drain juice and reserve for later
  3/4 stick unsalted butter
  3/4 cup packed light brown sugar
  
  For batter
  1 1/2 cups all-purpose flour
  1-2 teaspoons ground cardamom
  2 teaspoons baking powder
  1/4 teaspoon salt
  3/4 stick unsalted butter, softened
  1 cup granulated sugar
  2 large eggs
  1 teaspoon vanilla
  1 tablespoon dark rum
  reserved pineapple juice
  2 tablespoons dark rum for sprinkling over cake
  
  Special equipment: a well-seasoned 10-inch cast-iron skillet
  
  Preheat to 350 degrees
  
  Melt butter and brown sugar in skillet and cook for about 4 minutes until blended and completely melted. Take off heat and allow to cool slightly. Spread chunks of pineapple even over the butter sugar mixture.
  
  In a large bowl, sift dry ingredients (I normally never do this because I don't want to dirty another bowl, but you might want to)
  
  Cream butter and sugar together and add eggs one at a time making sure they are completely incorporated. mixture should be nice and thick. Add vanilla and rum. Alternately add dry ingredients and pineapple juice and mix until fully incorporated. Pour batter over butter sugar mixture making sure it spread evenly.
  
  Cook in oven for between 30- 45 minutes depending on how hot your oven cooks. Test cake at 30 minutes for optimum moistness. If test comes out dry, pull pan out of oven and let sit for 5-7 minutes. HERE IS THE PART THAT SEEMS HARD BUT ISN'T You might want to do this over the sink.
  
  Take a cake plate that is larger than the skillet and invert it over the top of the skillet. Holding both the skillet and the plate firmly together...flip...cake should transfer to plate. Put chunks back in place and serve warm or at room temp
Pound Cake (MIMME)
- 2 2/3 cups flour
  2 cups sugar
  2 teaspoons baking powder
  1/4 teaspoon salt
  1 cup Crisco
  4 eggs
  1 cup milk
  1 1/2 teaspoons vanilla
  
  Mix all ingredients together. Beat for 4 minutes. Bake in greased and floured tube pan at 375 for 50 minutes or until done. Sprinkle powdered sugar on top when cool.
Pound Cake (specialmom)
- 1/2 cup butter(room temp)
  1 cup sugar
  2 large eggs
  1/2 cup milk
  1 tsp vanilla extract
  1 3/4 cups flour
  1 heaping tsp baking powder
  
  Cream butter and sugar together. Then add eggs,milk and vanilla. Beat lightly and gradually add flour and baking powder. Pour into a greased 9-inch loaf pan. Bake at 350 degrees for 45-50 minutes.
Pumpkin Bundt Cake (StephieK)
- 1 package yellow cake mix
  1 small package butterscotch pudding mix, instant kind
  1 teaspoon cinnamon
  1/2 teaspoon cloves
  1/2 teaspoon allspice
  3 large eggs
  1/4 cup oil
  1/2 cup apple juice, or cider
  1 cup canned pumpkin, NOT pumpkin pie filling
  1/2 cup chopped pecans
  1/2 cup brown sugar
  1/4 cup butter, cut in small pieces
  
  Thoroughly grease a bundt pan. Preheat oven to 350.
  Mix together the pecans, brown sugar, and cut butter; sprinkle in bottom of bundt pan. Mix dry cake mix with dry pudding and spices. Blend eggs, oil, apple juice, and pumpkin together; beat into cake mixture, mixing thoroughly. Pour into bundt pan. Bake 45-50 minutes or until sides separate from pan. Cool for 10-15 minutes and invert onto a cake platter.
  
  This cake is great with Praline Sauce
Pumpkin Cake (hollee)
- 1 box spice cake mix
  1/3 cup oil
  3 eggs
  1 cup canned pumpkin
  
  Mix all ingredients. Bake in 9x14 pan at 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool completely then frost.
  
  Frosting
  4 oz cream cheese
  1/4 stick butter
  1/2 tsp vanilla
  2 cups powdered sugar
Pumpkin Cake (Jerz girl2)
- 1 can (15 ounces) solid-pack pumpkin
  3 eggs
  1/3 cup sugar
  1/3 cup vegetable oil
  1 package (18-1/4 ounces) yellow cake mix
  1 tablespoon pumpkin pie spice
  1 can (16 ounces) vanilla frosting
  1 package (3 ounces) cream cheese, softened
  
  In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased 15 x 10 X 1 inch baking pan. Bake at 350 for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  In a mixing bowl, combine the frosting and cream cheese. Spread over cake. Store in the refrigerator
Pumpkin Cake Delight (Shopping Princess)
- 1 18.25 oz box of yellow Cake mix
  1 15oz can of Pumpkin pie filling (ready to use kind)
  1/2 cup real butter, melted
  
  Pour the pie mix in the bottom of a 9 x 13" baking dish. Sprinkle the yellow cake mix over the pie mixture, then pour the melted butter over the cake mix. Bake at 350 deg. for about 30-40 minutes. Test it by using a knife to see when it pulls out clean. Top with a dollop of real whipped cream or Cool Whip.
Pumpkin Cranberry Cake (lainey)
- 2-1/2 cups all-purpose flour
  1-1/2 teaspoons baking soda
  1/2 teaspoon baking powder
  3/4 teaspoon ground cinnamon
  3/4 teaspoon ground cloves
  3/4 teaspoon salt
  1-1/2 sticks unsalted butter, at room temperature
  1 cup granulated sugar
  1 cup light brown sugar
  3 large eggs
  1 15-ounce (1-3/4 cups) can solid pack pumpkin
  3/4 cup dried cranberries
  3/4 cup toasted, coarsely chopped pecans
  Confectioner’s sugar, for garnish
  
  Position a rack in the center of the oven and preheat to 350°. Lightly butter a 12-cup fluted tube cake pan (preferably nonstick). Dust the pan with flour and tap out the excess.
  
  Sift the flour, baking soda, baking powder, cinnamon, cloves, and salt into a bowl. Set aside.
  
  In a medium bowl, using a hand-held electric mixer at high speed, or an electric stand mixer on medium speed, beat the butter until creamy, about 1 minute. Add the sugar and brown sugar and beat until light in color and texture, about 2 minutes. Scrape down the bowl, and, one at a time, beat in the eggs.
  
  Beat in the pumpkin. Reduce the mixer speed to low. In three additions, beat in the flour mixture. Stir in the cranberries and pecans. Scrape into the prepared pan and smooth the top.
  
  Bake until a long wooden skewer inserted in the cake comes out clean, about 1 hour. Cool for 10 minutes on a wire cake rack. Invert the cake onto the rack, unmold, and cool completely.
  
  Just before serving, dust with the confectioner¹s sugar. (The cake can be prepared up to 2 days ahead, covered tightly with plastic wrap and stored at room temperature.)
  
  Makes 8 to 12 servings
Pumpkin Dump Cake (Shopping Princess)
- 1 29 oz. can pure pumpkin
  1 12 oz. can evaporated milk
  3 eggs
  1 cup sugar
  1 tsp salt
  3 tsp cinnamon
  1 box yellow cake mix
  1 cup chopped pecans, toasted
  3/4 cup melted butter
  
  Mix first 6 ingredients until well blended, pouring batter into a 9 x 13 pan that
  has been sprayed with Pam. Sprinkle dry cake mix on top, and then cover with
  pecans. Pour melted butter over top. Make for 50 minutes at 350*. Top with
  whipped cream.
  
  This is a really easy and yummy fall dessert.
Pumpkin Orange Cake (butterflylady)
- 1 1/2 cups granulated sugar
  1/2 cup shortening
  1 cup pumpkin puree
  2 eggs
  1/3 cup frozen orange juice concentrate, thawed
  1 2/3 cups all-purpose flour
  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1/2 teaspoon ground allspice
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg & ginger
  
  PREPARATION:
  
  In a mixing bowl with electric mixer, cream sugar and shortening. Beat in pumpkin puree, eggs, and undiluted orange juice concentrate. In another bowl, stir together the flour, baking powder, soda, salt & spices. Beat dry ingredients into the pumpkin mixture. Spoon batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350° oven for 30 to 35 minutes.
  
  Splenda works great for the sugar
Rum Cake (rainynights)
- Rum Cake
  1 cup chopped walnuts
  1 package yellow cake mix
  1 small instant vanilla pudding mix
  1/2 cup cold water
  1/2 cup dark rum
  1/2 cup oil
  4 eggs
  
  Preheat oven to 325 degrees. Grease & flour a 10 inch square, or 12 cup bundt cake pan. Mix all ingredients together and pour into pan. Bake 1 hour; set on rack to cool. When cooled, invert onto a plate and ****** the top with a fork or round toothpick. Pour lightly and brush glaze on top & sides.
  
  Glaze
  
  1/4 cup butter or margarine
  1/4 cup water
  1 cup granulated sugar
  1/2 cup dark rum
  
  Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes while stirring constantly as you add the rum.
  
  I gave this cake to some friends for Christmas last year and was told it was "the best cake I've ever tasted" by one of my friends. Although the recipe says to use the large bundt pan, I have made muffins with this recipe and they also got raves.
S'More Cake (ktkeen)
- 1 box white cake mix
  1 cup water
  1/3 cup oil
  3 eggs
  2 ½ cups milk chocolate chips
  5 cups miniature marshmallows (about 1 bag)
  18 squares graham crackers
  1 can milk chocolate frosting
  
  Directions:
  Preheat oven to 350 degrees. Grease and flour two 9x9 inch square pans
  
  Combine cake mix, water, oil and eggs. Add ¾ cup chocolate chips. Pour evenly into the 9x9 inch pans. Place in preheated oven and bake 15 minutes. Remove from oven. On the top of each cake, evenly spread the remaining chocolate chips. Then arrange two cups of marshmallows evenly on the each cake. Cover each cake with the 9 graham cracker squares, pressing slightly into the marshmallows. Return to the oven for 20-25 minutes or until cakes are done and toothpick comes out clean.
  
  Cool cakes and remove from pans. Place one cake graham cracker side down on serving plate, frost top and sides with the chocolate frosting. Place second cake graham cracker side up on top of the first. Finish frosting sides of cake. Gently press remaining marshmallow onto the sides of the cake.
  
  Cut and serve. Enjoy!
Nicholas Black Forest Cake (cherry)
- This can be bought or easily made. The cherry filling symbolize the good works of St. Nicholas, many of them hidden from public eyes, but some were openly done. The cake reminds us to live our own lives in the same way.
  
  INGREDIENTS
  · 1 roll refrigerated brownie cookie dough
  · 1 (21-ounce) can of cherry pie filling
  · ¼ cup sliced almonds
  · chocolate or fudge sauce
  
  Yield: 1 double layer 8" cake
  
  DIRECTIONS
  To make: divide brownie dough in half. Spread 1/2 in an 8" round cake pan (greased) and the other 1/2 in a second 8" round cake pan. (greased)
  Bake as directed.
  
  Cool both cakes. Place one cake on decorated plate.
  
  Pour 1/2 of the thick chocolate or fudge sauce over the bottom cake and then cover with 1/2 can of cherries.
  
  Place other brownie cake on top. Refrigerate. Right before serving, pour remainder of Chocolate/fudge sauce over top. Cover with remainder of cherries and almonds. Serve with lots of whipped cream!
Stately Coconut Layer Cake (adeli)
- Recipe from Southern Living
  
  1 c Shortening
  2 c Sugar
  4 Eggs
  3 c Sifted cake flour
  2 1/2 tsp Baking powder
  1/2 tsp Salt
  1 c Milk
  1 tsp Almond extract
  1 tsp vanilla extract
  Lemon-orange filling
  Or; see recipe
  Pineapple filling; see-recipe
  Boiled frosting; see recipe
  1 small Fresh coconut, or; grated
  1/2 c Flaked coconut
  
  Preparation Time: 0:15
  Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon-Orange Filling or Pineapple Filling
  between layers; spread Boiled Frosting on top and sides, and sprinkle with coconut. Yield: one 3-layer cake.
  
  LEMON ORANGE FILLING:
  
  1/2 c. sifted cake flour
  1 c. sugar
  1/4 tsp. salt
  1/4 c. water
  2 tbsp. grated orange rind
  1 tbsp. grated lemon rind
  1 1/4 c. orange juice
  1/4 c. lemon juice
  4 egg yolks, well beaten
  
  Combine flour, sugar, salt, and water in a heavy saucepan; mix well. Stir in fruit rind and juice. Cook over medium heat, stirring constantly until mixture thickens and boils.
  Gradually stir about 1/4 of hot mixture into egg yolks; add remaining hot mixture, stirring constantly. Return to boil, cook 1 to 2 minutes, stirring constantly. Remove from heat and let cool completely. Mixture will be thick. Yield: about 2 1/2 cups. Spread between layers of cake above
  
  LUSCIOUS WHITE FROSTING:
  
  1 1/2 c. sugar
  1/2 tsp. cream of tartar
  1/8 tsp. salt
  1/2 c. hot water
  4 egg whites
  1/2 tsp. almond extract
  1/2 tsp. coconut extract
  1 sm. fresh coconut, grated, or 1 (7 oz.) can angel flake coconut
  
  Combine sugar, cream of tartar, salt, and water in heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook without stirring until candy thermometer registers 240 degrees (soft ball stage).
  Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. Spread over top and sides of the three layered Stately Coconut cake. Sprinkle coconut on top if desired. Serves 10 to 12.
  
  PINEAPPLE FILLING
  
  2 cups sugar
  1/4 cup cornstarch
  1 cup reserved drained crushed pineapple
  1 cup water
  
  Stir together sugar and cornstarch in a saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, 15 minutes or until very thick. Cool.
Stirring Fruitcake (barbarainnc)
- 1 pound of butter
  2 c sugar
  6 eggs
  4 c self-rising flour
  1 t of each: cinnamon, nutmeg, allspice
  1 pound of candied cherries,rough chopped
  1 pound of candied pineapple,rough chopped
  1 big box of raisins
  6 c roughly chopped pecans
  5 oz. orange marmalade
  
  Preheat oven to 350*
  Cream butter and sugar, then add the eggs. In another BIG bowl add the flour, spices, fruit and nuts. Stir to coat. Add this mixture to the creamed mixture, mix well. Place batter in a pan. Bake for 15 minutes, take out and stir. Bake 15 minutes, take out and stir. Bake 15 minutes, take out and stir. Bake 15 minutes more, stir and pack down in a greased tube pan. I used a potato masher to pack it in. Let set on the counter overnight. This is really good!!!! My Kitchen Aid 4.5qt wouldn't hold all of the batter. I put the batter in a 13 by 18.5 inch pan, the biggest pan I had.I added the rest of the flour,fruit,nuts and orange marmalade by hand. I baked as directed. The cake weighted 8 lbs. 9 oz.
Super Easy Cake (robert'swife)
- 1 box of cake mix
  three eggs
  one can of pie filling
  
  with a chocolate cake mix I use cherry pie filling
  with a spice cake mix, I use apple pie filling
  with a white or yellow cake mix, I use peach pie filling
  the possibilities are endless........
  stir eggs with pie filling; add dry cake mix; pour in greased 9 x 13 pan and bake for 40 - 45 minutes at 350 degrees. I usually cut it in squares and place it in cupcake papers.

Nightowlz · ‎03-11-2010

Here are the Dessert Recipes. This will be on 2 posts with the rest continued from this page.

BB Recipes/Q (Hollee)

Desserts

All American Apple Pie (narekkm)
- 1 recipe Perfect Flaky Cream Cheese Pie Crust (posted below)
  3 Tbs apricot preserves
  8 cups (2 1/2 pounds) apples, peeled, cored and sliced 1/4 inch thick (about 6 medium)
  1 Tbs lemon juice, freshly squeezed
  1/4 cup light brown sugar, firmly packed
  1/4 cup granulated sugar
  1 1/2 tsp ground cinnamon
  1/4 tsp nutmeg, preferably freshly grated
  1/4 tsp salt
  2 Tbs unsalted butter
  1 Tbs + 1 tsp cornstarch
  
  In a small saucepan, heat the apricot preserves until melted and bubbling. (Or heat in a glass measure in a microwave oven.) Strain into a small cup. Allow to cool to tepid.
  
  Remove one disk of pie dough from the refrigerator. Using a pastry cloth and a rolling pin fitted with a sleeve rubbed with flour, or two sheets of plastic wrap (preferably Saran brand) or wax paper sprinkled lightly with flour, roll the dough into a circle about 13 inches in diameter and about 1/8 inch thick. Trim it to an even 12 inches in diameter. Transfer the dough to the pie plate by rolling it loosely around the rolling pin and unrolling it over the plate.
  
  Brush the pastry with the apricot preserves. Cover it loosely with plastic wrap and set it aside in a cool place or refrigerate it.
  
  In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow to sit for 30 minutes to 1 hour. Transfer the apples to a colander suspended over a bowl to capture the liquid. The mixture will exude about 1/2 cup liquid.
  
  In a small saucepan (preferably lined with a nonstick surface), reduce this liquid, with the butter to 1/3 cup. (Or spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter and reduce in the microwave.) Allow the liquid to cool for about 10 minutes or until warm.
  
  Meanwhile, toss the apples with the cornstarch. Pour the liquid over the apples, tossing gently. Transfer the mixture to the pie shell.
  
  Roll out the top crust to a 12 inch circle. Moisten the edges of the bottom crust with water and place the top crust over the fruit. Use scissors to trim the edges of the top crust, leaving an overhang slightly larger than the bottom pastry. Tuck the overhang under the bottom crust border and press down well all along the edge to seal it. Crimp the border using a fork or your fingers and slash the top of the pie in several places. Refrigerate the pie for 1 hour. (If time allows, freeze for at least 12 hours before baking. This ensures a crisp bottom crust.)
  
  At least 15 minutes before baking, position an oven rack at the lowest level, place an oven stone or cookie sheet on it and preheat the oven to 425'. Place the pie on the baking stone in the oven and bake for 50 to 60 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. Shield the edges of the crust with foil after about 40 minutes. If baking from frozen, bake for 1 hour and 15 minutes.
  
  **The apples must be sliced thinly so that they lie close together. Thick slices allow air space between them; then, as they cook and soften, the air space disappears and the apples sink lower in the pan, leaving a gap between them and the crust.
  
  Recommended apples: Macoun, Stayman-Winesap, Cortland, Jonathan, Rhode Island Greening, York Imperial, Northern Spy, Newtown Pippin in any combination.
Apple Brickle Dip (oneofsix)
- For those who love the traditional cream cheese and marshmallow fruit dip, try this new recipe. It is sweet and yummy and I promise you will love it! I don't think it could be served with softer fruits, though because the texture of this dip is chunkier and not as smooth as the marshmallow one. Hope you like it!
  
  1 Package (8 ounces) cream cheese, softened
  1/2 cup packed brown sugar
  1/4 cup sugar
  1 teaspoon vanilla extract
  1 package Heath English Toffee Bits - 8 ounces
  
  Cut red and green apples for dipping. Sprinkle with a little lemon juice so they don’t turn brown.
  
  In a mixing bowl beat cream cheese, sugars, and vanilla. Fold in brickle chips and serve with apples.
Apple Buttermilk Custard Pie (redbox)
- If you want something that's just a little bit different, a Buttermilk Apple Pie is out of this world. I think I found this recipe on Cooking Light, but it doesn't taste light at all. I make it for holiday dinners.
  
  The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.
  
  Crust:
  1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  Cooking spray
  
  Streusel:
  1/3 cup all purpose flour
  1/3 cup packed brown sugar
  1/2 teaspoon ground cinnamon
  2 1/2 tablespoons chilled butter, cut into small pieces
  
  Filling:
  5 cups sliced peeled Granny Smith apple (about 2 pounds)
  1 cup granulated sugar, divided
  1/2 teaspoon ground cinnamon
  2 tablespoons all-purpose flour
  1/4 teaspoon salt
  3 large eggs
  1 3/4 cups fat-free buttermilk
  1 teaspoon vanilla extract
  
  Preheat oven to 325º.
  To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  
  To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
  
  To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
  
  Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
  
  Yield: 10 servings
Apple Pie (lookout14)
- I use the pre made Pillsbury pie dough for the crust...preheat oven to 400.
  
  8 med apples (sliced, cored...you know the drill)
  3/4 cup brown sugar
  1/2 cup white sugar
  4TBS flour (if apples are really juicy do 5)
  dash of salt
  1tsp cinnamon
  1/4 all spice
  butter (cut into tiny little pieces to be placed on top)
  
  Mix all up in a large bowl (not the butter) and then layer in pie shell...dot the butter on top...cover with top crust. Cut several vents in crust...put a little milk in a dish and very lightly brush on top and sprinkle with white sugar...cover with foil the curst edges...bake for 50mins. At the last 10-15 minutes of baking take off the foil. so it browns
  
  I have made this for years...the best ever!
Apple Pie in a Bag (Checker)
- 5 Granny Smith Apples (or your choice)
  1/2 C sugar
  1 1/2 tablespoons cornstarch
  1 tsp vanilla
  1/4 tsp cinnamon
  1/8 tsp salt
  1/8 tsp nutmeg
  butter on top (optional, just a few chunks
  Bake in a grocery bag @ 375 for 1 hour. Remove from oven and cut a large circle in the bag. Place backin the oven for another 15 minutes.
  You can either make your own crust or use the Pillsbury pre-made crust. Be sure to cut the top a bit to vent. This turns out perfect each time. You can also use cherry filling instead.
Apple Pie in a Bag (Shopping Princess)
- 9-inch unbaked pie shell, homemade or store-bought
  One brown paper grocery bag
  Filling:
  
  4 cups of sliced applies (Mom and I use Red Delicious apples for this. I know the standard apple for pies is Granny Smith because it's tart. But that doesn't make much sense to me -- desserts are supposed to be sweet. So I use sweet apples.)
  
  1/2 cup of sugar
  2 tablespoons flour
  1/2 teaspoon nutmeg
  1 teaspoon cinnamon
  Topping:
  
  1/2 cup flour
  1/2 cup butter
  1/2 cup sugar
  
  Preheat oven to 350 degrees. Combine the Filling ingredients and toss until the apples are well-coated. Pour into pie shell. Combine the Topping ingredients and sprinkle on top. (The original recipe says "sprinkle," but you can't really do that because it's the consistency of cookie dough. You have to tear it up into little bits with your fingers and dab it around.) Place the pie in a brown paper bag, staple it shut, and place the whole thing on a cookie sheet. (The paper bag must be brown. I once used a white one from the Container Store, and that night there was a major thunderstorm and my front window started leaking. We've had trouble with that window ever since.) Bake for 1 hour and 45 minutes. No Peeking!
Apple Squares (debbie411)
- 1 cup sugar
  2 eggs
  3/4 cup oil (I used vegetable)
  1-1/2 cups Flour
  1 tsp. Baking soda
  3 cups apples diced (I used Brayburn but any baking apple will do)
  1 cup nuts, chopped (I used walnuts)
  1 tbsp vanilla
  
  Beat (I stirred) eggs and sugar together and stir in oil. Sift flour and baking soda and add to egg mixture and mix thoroughly. Batter will be thick (peanut butter consistency). Add apples, nuts and vanilla. (There will just barely be enough batter to hold apple chunks and nuts together). This is fine.
  
  Bake in a greased 9" x 9" pan or 8" x 12" pan in a 350 degree oven for 1 hour and 15 minutes. (be sure to bake the required time since the oil must be absorbed thoroughly.)
  
  This is great as a breakfast treat or with your afternoon cup of coffee.
Baked Apple Dessert (yougogirl)
- CRUST
  2 cups flour
  1/2 cup brown sugar
  1 cup crushed Walnuts
  1 cup margarine, soft(not melted)
  
  Cut together like pie dough. Pat into a 9x13" pan, bake 15-20 min. at 375
  Cool. Dump out onto waxed paper and press back into pan.
  
  FILLING
  1 (8oz) cream cheese
  1 cup powdered sugar
  1 tsp. vanilla
  1 large container Cool Whip
  
  Beat together the cream cheese, powdered sugar and vanilla. Fold in the cool whip and spread over the crust.
  
  TOPPING
  2 cans apple pie filling
  
  Spread over the filling and refrigerate.
  
  * You can also use other flavors of pie filling for the topping.
Banana Pudding (Sooner)
- 1 large pkg instant vanilla pudding, (6 ounces)
  2 1/2 cups cold milk
  1 can sweetened condensed milk, (14 ounces)
  1 container whipped topping, (16 ounces)
  sliced bananas
  vanilla wafer cookies
  
  Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
  Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
  
  Refrigerate overnight before serving.
Best Banana Pudding (butterflylady)
- 1 1/2 cups sugar
  2 tablespoons flour
  1 1/2 cups evaporated milk
  3 eggs
  1 stick butter
  1 teaspoon vanilla
  3-4 bananas
  3/4 box vanilla wafers
  
  Instructions:
  Mix sugar and flour in a saucepan. Separate eggs. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Put saucepan on low heat and allow to cook until a custard forms and thickens. Stir often. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Stir custard once or twice while it cools. Line a quart-size dish with three layers of vanilla wafers and three layers of bananas. Poor cool custard over wafers/bananas. Add a couple of sprinkles of cream of tartar to the egg whites. Using an electric mixer, beat until frothy. Continue beating and add 1/2 cup sugar and 1/2 teaspoon vanilla. Spread on top. Bake at 375 degrees in a pre-heated oven until brown, for 10-15 minutes
  
  This one has been in my family for over 90 years. Mom is 93 and it was her Mothers
Best Banana Pudding (rabbit14)
- 2 (12 ounce) boxes vanilla wafers
  2 pounds bananas, sliced
  1 1/2 cups sugar
  1/2 cup all -purpose flour
  6 egg yolks
  3 whole eggs
  1/2 cup butter
  Dash salt
  6 cups milk
  2 teaspoons vanilla
  
  Meringue Topping:
  6 egg whites
  1 teaspoon lemon juice
  1 teaspoon sugar
  1 teaspoon vanilla
  
  Pudding: Layer sliced bananas and vanilla wafers in large baking pan or dish. Mix together sugar, flower, eggs, butter, and salt in heavy0bottomed saucepan. Add the milk, al little at a time. Cook slowly until the mixture thickens. Let it cool for a few minutes, then add the vanilla. Pour over bananas and vanilla wafers.
  
  Meringue Topping: Beat the 6 egg whites with lemon juice, sugar, and vanilla until stiff. Spoon this mixture over the top of the pudding.
  
  Brown at 350 degrees for 10 to 12 minutes or until golden on top. Yield: 10 to 12 servings.
Bread Pudding (doglover3)
- Almost like custard!
  
  2 cups milk
  1/2 cup sugar
  Pinch of salt
  2 eggs
  1 tsp vanilla
  4 pieces bread
  1/4 cup melted butter
  
  Grease a loaf pan. Cut bread into cubes. Set aside.
  Mix milk, butter and eggs and beat well. Add salt, vanilla and sugar. Stir in the bread cubes gently. Pour into loaf pan. Put loaf pan in another larger pan with about 1 inch of water.
  
  Bake at 350 for about 45 minutes.
Bread Pudding (Mamere)
- 2 eggs
  2 cups milk
  1/2 cup sugar
  nutmeg or cinnamon
  4 cups dry bread or cake in cubes
  1/4 cup raisins
  almonds
  
  Beat the eggs, add milk, sugar, and gratings of nutmeg or cinnamon if desired: pour liquid over the bread in a pudding dish, let stand until thoroughly soaked. Add raisins and almonds, if desired. Bake 20 minutes or until firm in a moderate oven, 350 degrees.
  
  When cooked in a crockpot, I cook it on low in the crock pot. Check in four hours or so. When no longer runny, it's done. Sorry, I can't be more specific, but it depends on whole milk, low fat milk, kind of bread, etc. Just don't try it on company for the first time. Even if it isn't picture perfect, the taste is great.
Cannoli Filling (MorningGlory)
- 1 pound Ricotta cheese
  ½ cup superfine confectioner’s sugar
  1 tablespoon vanilla extract
  4 tablespoons grated orange zest
  ¼ cup mini chocolate chips
  
  In a large mixing bowl, stir together the ricotta, sugar, vanilla, orange zest, and chocolate chips until well combined.
  Spoon mixture into a pastry bag with a large round tip and refrigerate for 30 minutes before using it to fill cannoli.
  
  Makes enough filling for 16 cannolis.
Cherries with Dumplings (dmginca)
- 2 - 16 oz bags frozen cherries
  1/3 cup plus 1 tbsp sugar
  1/4 tsp cinnamon
  1 cup flour
  2 tsp baking powder
  3/4 cup milk
  
  In a skillet, place the cherries and 1/3 cup sugar; mix and heat for 8 minutes. In a small bowl, mix the remaining sugar (1 tbsp) and the cinnamon. In another bowl, mix the flour and baking powder. Add milk and stir to form a dough.
  
  Drop dough over simmering cherries (makes about 18 balls) and sprinkle cinnamon sugar over dough balls. Cover skillet and cook 10-12 minutes.
  
  Serve with ice cream or whipped cream if desired. (For 6 people)
Cherry Delight (vicki is ok)
- 1 stick butter or margarine
  2 cups graham cracker crumbs
  1 pkg. Philadelphia Cream Cheese-8 ounces
  3/4 cup chopped pecans
  1 can cherry pie filling
  
  1 cup sugar
  2 pkgs. lucky whip or dream whip
  
  Melt butter or margarine in an 8 X 10 pan. Add graham crackers, mix well and press down to form crust. Cream sugar and cream cheese until light and fluffy. Add a little milk to make it smooth. Add the pecans and spread mixture over graham cracker crust. Beat lucky whip and spread over cheese mixture; spread cherry pie filling over the whipped cream and chill well before serving. This is a great dessert to make the day before and gets one thing out of your way for the dinner.
  
  I'm posting this recipe that has been in our family for years and still to this day is the number one most requested for holidays, even over pumpkin or pecan pie. My husband wouldn't think it was Thanksgiving if he didn't have this. Warning: my husband says this can be habit forming. Hope you enjoy!
Cherry Pineapple Pecan Cobbler (msclassylady717)
- 1 8oz. can crushed pineapple
  1/2 sugar
  1 21 oz. can cherry pie filling
  1 package butter cake mix or yellow cake mix
  1/2 c. melted butter
  1 c. chopped pecans
  
  spread pineapple in bottom of 9x13 baking pan, sprinkle with sugar, then add cherry pie filling. Sprinkle cake mix over the top
  
  Drizzle with melted butter. sprinkle on pecans.
  
  Bake at 350 for about an hour.
  
  Serve it with ice cream, whipped cream, pecans and cherry on top
Chocolate Macaroon Rice Pudding (Peaches&Cream)
- 3 cups cooked medium grain rice ( not Minute Rice )
  1 14oz. can unsweetened coconut milk
  1 cup sweetened condensed milk
  1 cup regular milk
  8oz semi-sweet chocolate chips
  2 cups flaked coconut
  
  Combine rice, coconut milk, condensed milk & regular milk in 2qt sauce pan. Cook over medium heat until thick & creamy, 20-25 minutes, stirring frequently. Remove from heat. Add the chocolate & coconut, stirring until chocolate is melted. Garnish w/toasted coconut.
  
  note: 8oz. semi-sweet baking chocolate ( chopped ) is a substitute.
Chocolate Mousse - version 1 (Jerz girl2)
- 5 egg yolks
  2 eggs
  4 ounces sugar
  24 ounces heavy cream
  8 ounces milk chocolate
  6 ounces bittersweet chocolate
  
  Whip the heavy cream until soft peaks are formed. Over a double boiler, in a medium size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and set aside.
  Over a double boiler (or make your own with 2 saucepans) whip together the yolks, eggs and sugar. When it reaches 110 remove from heat.(have to use a thermometer)
  
  Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture. Fold in the heavy cream. Refrigerate to set.
Chocolate Mousse - version 2 (Jerz girl2)
- 3/4 pound of the best chocolate you can find
  2 egg white
  1 1/2 ounces sugar
  2 cups whipping cream
  1 teaspoon vanilla
  2 egg yolk beaten slightly
  
  Melt the chocolate in a double boiler. Stir, until melted. Beat the egg whites until soft peaks, and continue beating while gradually adding the sugar.
  
  Whip the cream with the vanilla to soft peaks. Beat the egg yolks into the melted chocolate, remove from heat. Whip 1/3 of the whipped cream into the chocolate, then mix in the rest of the whipped cream and egg whites. Refrigerate for 30 minutes before using.
Chocolate Microwave Pudding (autumnleaf)
- 1/3 Cup sugar
  1/4 Cup cocoa
  3 Tbsp cornstarch
  1/8 tsp salt
  2 Cups cold milk
  1 tsp vanilla
  Whipped topping-optional
  
  In a glass mixing bowl combine the first 4 ingredients. Stir dry ingredients until all lumps have disappeared. Stir in milk slowly until smooth .
  
  Microwave uncovered on high for 3 minutes; stir.
  
  Microwave for 4-6 minutes longer or till thickened, stirring after each minute.
  
  Stir in vanilla.
  
  Pour into individual serving dishes, cool and refrigerate or eat warm. Serve with whipped topping if desired
Chocolate Pudding (dmginca)
- 6 tbsp sugar
  3 tbsp cornstarch
  1 1/2 tbsp cocoa powder
  1 1/4 cups heavy cream
  1 1/4 cups milk
  1 tsp vanilla
  6 oz semi sweet chocolate, chopped
  1 1/2 tbsp butter
  
  In a medium sauce pot, mix sugar, cornstarch and cocoa. Whisk 1/2 of the cream and milk into cornstarch mixture, make sure all is dissolved. Whisk in remaining cream and milk. Stir and cook over medium heat until thick. Add chocolate and stir until chocolate has melted. Add butter and stir off of flame until it has melted. Pour into serving dishes. Chill one hour at least. serves 6
Chocolate Trifle (desiandavrilsmommy)
- 3 cups cold milk
  2 pkg. (4-serving size each) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
  1 tub (8 oz.) Cool Whip French Vanilla Whipped Topping, thawed, divided
  1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
  2 cups raspberries
  
  POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
  
  PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
  
  REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.
  
  Serves 16
Cold Pumpkin Souffle (autumnleaf)
- 2 Envelopes unflavored gelatin
  1/4 c Water
  4 Eggs
  2/3 c Sugar
  1 cn Pumpkin (1-lb)
  1/4 c Rum
  1/2 ts Ground cinnamon
  1/2 ts Ground ginger
  1/4 ts Ground mace
  1/4 ts Ground cloves
  1 c Whipping cream; whipped
  Candied kumquats (optional)
  
  Sprinkle gelatin over water to soften. Heat over low heat to dissolve
  gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to
  beat until mixture is smooth and very thick. Stir in pumpkin, rum,
  cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in
  whipped cream. Oil 6-inch band of foil and place around outside edges of
  oiled 1 1/2-quart souffle dish, oiled side in, to form standing collar. (Or
  use an oiled 2-quart fluted ring mold and do not add collar.) Fill dish
  with pumpkin mixture and chill until set. Carefully remove foil collar and
  decorate top of souffle with candied kumquats. Or dip fluted mold in hot
  water very quickly and turn out onto serving platter. Serve with additional
  whipped cream, if desired.
Colossal Caramel Apple Trifle (Shopping Princess)
- 1 (18 1/4 oz.) yellow cake mix
  4 cups cold milk
  2 (3.4 oz) package vanilla instant pudding
  1/2 tsp. apple pie spice or 1/2 tsp. cinnamon and a little nutmeg
  1 (8 oz.) jar caramel ice cream topping, divided
  3/4 cup chopped pecans, toasted, divided
  1 (21 oz.) can apple pie filling, divided
  2 (8 oz.) carton Cool Whip, thawed and divided
  
  Prepare and bake cake according to package direction, using 2 8" or 9" pans. Cool cake in pans 8 minutes, then remove to wire racks and cool completely. In a large bowl, whisk milk, pudding, and spices for 2 minutes. Let stand for 2 minutes.
  
  Cut one layer, if necessary to fit into bottom of punch bowl or trifle or large glass bowl. Poke holes in cake with a straw; gradually pour 1/3 carmel over cake. Sprinkle with 1/3 pecans on, then 1/2 pudding. Spoon 1/2 can pie filling over pudding; spread with 1 carton of Cool Whip.
  
  Top with remaining cake, then repeat layers. After second carton of Cool Whip, drizzle with remaining carmel and sprinkle with remaining pecans. Refrigerate until serving
Cranberry Apple Crumb (supportUPS)
- 4 cups Granny Smith apples, chopped (2-3 okay to leave unpeeled)
  2 cups fresh cranberries (buy in season and freeze)
  2 TB flour
  1/2 cup sugar
  1/2 cup Splenda or 1 cup sugar
  3 packets cinnamon instant oatmeal packets
  3/4 cup chopped pecans
  1/2 cup flour
  1/2 cup brown sugar
  1/2 cup butter melted (1 stick)
  
  Preheat 350 degrees.
  In large bowl, toss apples, cranberries, 2 TB flour toss to coat. Add sugar and/or Splenda and mix well. Put into ungreased 2 qt casserole dish.
  
  Combine oatmeal, pecans, 1/2 cup flour, brown sugar and melted butter. Stir well anc spoon over apple mixture.
  
  Bake uncovered 45 min or til top is browned
Crazy Crust Apple Pie (leverback2)
- 1 cup all purpose flour
  2 tbsp white sugar
  1 tsp baking powder
  1/2 tsp salt
  3/4 cup water
  2/3 cup shortening
  1 egg
  1 (21 oz) can apple pie filling
  1 tsp lemon juice
  1/2 tsp apple pie spice
  
  Preheat oven to 425 degrees.
  
  In a medium bowl, combine flour, sugar, baking powder and salt. Mix well, then add water, shortening and egg. Mix on low speed until all ingredients are combined, then beat on medium speed for 2 minutes. Spread into pie pan.
  
  In a medium bowl, mix together the pie filling, lemon juice and apple pie spice. Spread over crust. Do not stir.
  
  Bake in preheated oven for 40-45 minutes, until crust is browned.
Crazy Crust Apple Pie (Teddysmom)
- 1 cup flour
  1 cup sugar
  1 cup milk
  1 stick of butter (I only use 1/2 stick)
  1 can pie filling.
  
  Put butter in a round deep baking dish and put in oven to melt, while melting mix flour, sugar and milk together, pour this in baking dish after butter has melted, add can of pie filling (I've used apple, peach and blackberry) in center of mixture, bake about 35 minutes. The crust (the flour, sugar and milk) will surround the pie filling. Serve along or with vanilla ice cream. Its easy and very good.
Creamsicle Delight (Gloria)
- 1 store-bought angel food cake (about 12 oz.)
  2 16 oz. cans mandarin oranges; drained—reserve 1 cup juice
  2 (3 oz.) boxes of sugar-free orange jello
  1 quart orange sherbet, softened
  1 (12 oz) Cool Whip (you can use the fat-free or even sugar-free now
  
  Instructions:
  Drain oranges, reserving juice
  Heat to boil one cup of juice; stir in jello until well-
  dissolved.
  Stir in sherbet until melted.
  Gently fold in Cool Whip until well-mixed (you may
  reserve a bit to spread on top, if desired)
  Tear cake into bite-sized pieces.
  Layer in bowl: cake, jello mixture, oranges; REPEAT.
  Top with reserved Cool Whip, if desired.
  Refrigerate overnight.
  
  Other suggestions or comments: I have made this variation which my daughter prefers over the orange: Strawberry Delight--substitute strawberry jello (mixed into 1 cup boiling water), strawberry ice cream or sherbet and sliced strawberries (either fresh or whole, frozen strawberries, sliced).
Creamy Top of Stove Rice Pudding (mael)
- Ingredients:
  1 1/4 cups water
  3/4 teaspoon salt
  1/2 cup raw long grain rice
  1/2 to 1 cup raisins
  1/2 cup sugar
  6 tablespoons flour
  3/8 teaspoon salt
  2 1/2 cups milk
  3 large egg yolks, slightly beaten
  1 1/2 teaspoons vanilla
  1/8 teaspoon nutmeg
  1/8 teaspoon cinnamon
  
  Directions:
  Bring water and salt to a boil in a small pot. Add rice and stir. Cover, reduce heat and simmer for 30 minutes until tender. Add raisins during the last 10 or 15 minutes to plump them.
  
  Meanwhile, in top of double boiler combine sugar, flour and 3/8 teaspoon salt. Stir in milk slowly, mixing after each addition so there are no lumps. Cook, stirring constantly, until thickened.
  
  Add a small amount of the cooked milk mixture to the egg yolks, stirring as you add it. Then stir the egg yolks into the milk mixture in the double boiler and cook for 10 minutes.
  
  Remove from heat and stir in rice, raisins, vanilla, nutmeg and cinnamon. Serve warm or cold.
  
  It's very, very creamy! Rice pudding must be the ultimate comfort dessert, a familiar favorite from everyones' childhood. Serve sprinkled with additional cinnamon.
Crock Pot Peach Cobbler (yougogirl)
- 1/3 cup Bisquick baking mix
  2/3 cup dry quick oats
  1 tsp. cinnamon
  1/2 cup brown sugar
  4 cups sliced peaches (you can also use canned)
  1/2 water or peach juice
  
  Mix together baking mix, oats, cinnamon, brown sugar in a greased crock-pot. Stir in water and (or juice) and peaches.
  
  Cook on low for 5 hrs. Serve with vanilla ice-cream
Crock Pot Rice Pudding (shamalamadingdong2)
- The easiest way to make foolproof homemade rice pudding.
  
  3/4 cup sugar
  6 cups whole milk
  1 cup regular white rice -- (not converted)
  2 sticks cinnamon
  1 teaspoon vanilla
  nutmeg for garnish
  
  Place sugar and milk in crockpot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for two to three hours, until the rice is tender. After it starts to simmer, stir it once or
  twice to make sure rice isn't clumping.
  
  Pour into a serving dish, sprinkle with nutmeg and allow to cool and thicken. Serve chilled.
Crustless Pumpkin Pie (goldengirl)
- 1 can (15oz) solid pack pumpkin
  1 can (12 oz) evaporated skim milk
  egg substitute equivalent to 2 eggs
  2 egg whites
  sugar substitute equivalent to 3/4 cup sugar (I use Splenda)
  1 teasp ground cinnamon
  1/4 teasp all spice
  1/4 teasp ginger
  1/8 teasp salt
  1/2 cup reduced fat-graham cracker crumbs
  Cool Whip
  
  In mixing bowl combine pumpkin, milk, egg sub, egg whites, & Splenda...beat until smooth....add spices and salt....beat until well mixed...stir in graham cracker crumbs....pour into a 9" pie plate coated with non stick spray. Bake 325 for 50-55 min or until knife inserted near center comes out clean. cool...garnish with Cool Whip
Dolly Parton's Peanut Butter Pie (Jerz.girl)
- 1 1/2 cups confectioners’ sugar
  1 cup crunchy peanut butter
  2 graham cracker crusts
  1 large container Cool Whip
  8 ounces cream cheese
  
  Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts & you’re ready to serve. These pies can be frozen.
Easy Caramel Apples (Squirrel)
- 6 small apples
  1 package caramels (14 oz.)
  1/2 cup chopped nuts
  6 popsicle sticks
  
  DIRECTIONS
  1) Line a cookie sheet with waxed paper. Empty nuts onto the paper and divide into six equal heaps. Leave as much space as possible between each heap.
  2) Wash and dry the apples. Twist off the stems and push popsicle sticks half way onto the apples where the stems used to be.
  3) Melt the caramels in the microwave or a saucepan over low heat.
  4) Dip apples in the melted caramel to coat. Use a knife to help cover the whole apple. Place each apple, stick side up, onto a heap of nuts and roll over to cover.
  5) Refrigerate until the caramel is firm, about 1/2 hour.
  
  HAVE FUN!
Easy Eclair Dessert (Gloria)
- Ingredients:
  Graham crackers
  3 cups milk
  2 packages (4 serving size) French Vanilla Instant pudding
  1 (12 oz.) Cool Whip, thawed
  1 (16 oz.) Pillsbury Chocolate Fudge Frosting
  
  Instructions:
  Make one layer of crackers in a 13 x 9 pan
  Beat milk and pudding with wire whisk 2 min.
  Gently fold in Cool Whip
  Spread half of mixture onto crackers.
  Make another layer of crackers.
  Top with remaining mixture.
  Make a third layer of crackers.
  Remove top and foil from frosting. Microwave on high
  one minute. Pour over crackers, spreading evenly.
  
  Refrigerate 4 hours or overnight.
  Cut into squares to serve (easily serves 18)
  
  Other suggestions or comments: The secret is definitely in the
  French vanilla pudding and in the chocolate fudge frosting which tastes just like the topping on an éclair. Plain vanilla pudding will do if French vanilla cannot be found.
Easy Microwave Chocolate Pudding (autumnleaf)
- 1/3 c. sugar
  1/4 c. cocoa
  3 T. cornstarch
  1/8 t. salt
  2 c. cold milk (I use low fat)
  1 t. vanilla
  
  In a glass bowl, combine first 4 ingredients and whisk till all the lumps are gone. Stir in milk slowly, whisking til smooth. Microwave uncovered for 3 minutes. Stir well. Return to microwave and continue cooking 4-6 minutes more, stopping to stir well after each minute (do not walk away and leave it), until thickened. Stir in vanilla. Cool and refrigerate. Serve with whipped cream. Oh and don't forget to lick the spoon while it's still warm
Flan (MorningGlory)
- 2 cans evaporated milk
  1 14 ounce can sweetened condensed milk
  6 eggs
  1 1/2 teaspoons vanilla extract
  
  Preheat oven to 350°. Mix all ingredients in blender. Pour into
  1 1/2-qt baking dish that has been lined with caramel sauce ( recipe follows).
  
  Place pan in a larger pan that contains water (bain Marie), and bake at 350° for
  about 55-65 minutes, or until custard is softly set. Remove baking pan from pan of
  water, allow to cool, and refrigerate until custard is well chilled.
  
  Set chilled dish in a pan of warm water for a few minutes making sure custard is
  free from the dish. ( I run a knife around it to help loosen it.)
  Invert onto a platter. Cut and serve with drizzles of the caramel sauce spooned on top.
  Serves 6.
  
  ~~~Caramel Sauce~~~
  
  Place 1 cup of sugar in a small sauce pan and cook on medium to medium-high heat,
  stirring until mixture begins to bubble and turns a caramel brown. Be VERY careful
  not to burn.
  Pour hot caramel into a 1 1/2 qt. pre-warmed baking dish. Holding the dish with
  potholders, roll hot caramel around dish to coat bottom and sides. Set aside to
  cool.
Fresh Peach Pie (dixiemsala)
- 1 9" deep pie crust, baked & cooked
  1 cup sugar
  3 tbsp cornstarch
  1 cup water
  1/2 cup sugar
  4 tbsp dry peach gelatin mix
  1 (8 oz) package softened cream cheese
  1 tsp vanilla
  4-5 fresh peaches, peeled and sliced
  1 small carton Cool Whip
  
  Mix first 3 ingredients in saucepan. Boil until thick & clear, then add gelatin mix. Let cool. Meanwhile, mix together sugar, cream cheese & vanilla. Cream until smooth & spread in bottom of cooled pie crust. Combine sliced peaches with cooled gelatin mixture. Place on top of cream cheese mixture. Cover all with Cool Whip and refrigerate a few hours.
Fresh Strawberry Pie (Bamagirl)
- 1 cook and serve sugar free vanilla pudding mix (small)
  1 small sugar free strawberry jello
  2 cups fresh strawberries
  2 cups water
  1 large graham cracker crust
  1 8 oz Cool Whip
  
  Combine pudding mix, strawberry jello and 2 cups water. Cook and continually stir. Bring to a boil until thickened. Remove from heat and immediately add strawberries. Stir well. Put in crust. Cool completely
  Just before serving, top with Cool Whip.
Grasshopper Pie (Diamonds22)
- 24 Oreo Cookies (Vanilla Filled) (Finely Crushed)
  1/4 Cup Melted Margarine
  1/4 Cup Green Creme De Menthe (I use 1/2 cup if you want a stronger taste)
  1 - 7 Oz. Jar Marshmallow Creme
  2 Cups Heavy Whipping Cream
  
  Combine cookie crumbs & margarine. Press into a 9 inch pie pan, reserving 1/2 Cup of
  mixture for topping.
  
  Whip the cream until thick but don't over beat. Gradually add creme de menthe to the marshmallow creme mixing well until blended. Fold in whipped cream.
  
  Pour into pan and sprinkle with remaining oreo crumbs. Put into freezer.
  
  This makes a nice Christmas, St. Patrick's Day or a summer dessert.
Hawaiian Strawberry Pie (pinksugar)
- 1 6oz. graham cracker pie crust
  2 c. sliced fresh strawberries
  1 4oz. size package strawberry Jell-o (sugar free is fine)
  1 4oz. size package cook and serve vanilla pudding (not instant)
  1 c. crushed pineapple, drained and liquid reserved
  Water
  1 t. coconut extract
  1 c. Cool Whip or Cool Whip Lite
  2 T. flaked coconut
  
  Place sliced strawberries in pie crust. In a medium saucepan, combine dry Jell-o and dry pudding mix. Add enough water to the reserved pineapple juice to make 1 1/2 cups liquid. Add to dry Jell-o's. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Pour hot mixture over strawberries. Refrigerate 2 hours. In a small bowl, combine drained pineapple, coconut extract and Coop Whip. Spread over strawberry filling. Sprinkle with flaked coconut. Refrigerate at least 30 minutes. Serves 8. May be doubled.
  
  Calories=187 per slice if made with sugar free Jello and pudding and Cool Whip Lite
Horn & Hardart Rice Pudding (lainey)
- 2 cups cooked rice
  1 quart milk
  1/2 teaspoon salt
  3/4 cup sugar
  3 tablespoons unsalted butter
  6 large eggs
  1 tablespoon vanilla extract
  1 1/2 teaspoons cinnamon
  
  Cook the rice according to package directions.
  In a 2-quart saucepan, heat the milk, salt, sugar, and butter over low flame. Cook until the milk is scalded and transfer to 2-quart double boiler. Meanwhile, beat the eggs and vanilla in a medium bowl. Stirring constantly, slowly add the beaten eggs to the double boiler, then the rice, and cook until thickened, about 5 minutes.
  
  Pour the mixture into a 9x11-inch baking pan, sprinkle with the cinnamon, and let stand at room temperature about 30 minutes. Cover and refrigerate until well chilled, about 4 hours. Serves 8
Icebox Cake (waltswife)
- I remember growing up my Mom used to make a chocolate pudding concoction she called "icebox cake". It was really simple.
  
  She took a retangular glass pyrex baking dish and layered the bottom with graham crackers. Then she cooked chocolate pudding and layered that on top. She continued alternating pudding with grahams like you would a lasagna. Then she sprinkled graham cracker crumbs on top and chilled until set. She served it with whipped cream.
  
  It is really good.
- (heypaula) My mother-in-law used pistachio pudding and called it Icebox Dessert rather than cake. I have a recipe that layers chocolate and vanilla pudding---it's called Better than Robert Redford Dessert
- (faeriemoon) My family loves icebox cake! Try making it with CHOCOLATE graham crackers!!!
- (Laurielee) My MIL used to make this!!! I haven't had this in so long, so I guess I'll have to make it now! LOL
  
  She used Vanilla Wafer cookies instead of graham crackers along with chocolate pudding and layered it in a loaf pan (place wax paper in the pan ahead of time and leave some at the top) after it sits in the fridge for a few hours, remove by holding the paper and slice into slices-it looks like you worked for hours in the kitchen on this dessert!
- (Smoothsailin') Or layer coconut macaroon cookies between layers of whipped topping (Cool Whip). Top with toasted coconut or cherries and refrigerate
- (kittyloo) remember the choc refrigerator log? you bought large thin choc wafers (they were just for this) and made a sandwich "log" with the cookies on their side with whipped cream, and then frosted with whipped cream, and let it sit overnight. then sliced it on the diagonal. looked like it had about 9 layers
  there really is no recipe. all you do is stack and sandwich the whipped cream(better than cool whip) and cookies and make a log on the plate, then frost the whole thing with more creme, and let sit overnite or at least several hours. the trick is to cut on a diagonal, so that the "cake" looks like it is many layers
  - (Deadeye Daisy) This is one of my husband's favorites. I try to make it for him once a month. Since there are only the two of us, I use 1/2 box of the cookies. I have also use the Chocolate or Strawberry Cool Whip instead of whipped cream.
    When I'm not feeling lazy, sometimes I make crumbs of them and make chocolate pie crust instead of graham cracker pie crust. It's usually easier, though to just buy the Keebler chocolate crusts.
- Impossible French Apple Pie (adeli)
  - 6 cups Apples; tart,sliced and pared
    1 1/4 teaspoons Cinnamon; ground
    1/4 teaspoons Nutmeg; ground
    3/4 cup Milk
    2 tablespoons Margarine or butter; softened
    2 Eggs
    1 cup Sugar
    1/2 cup Bisquick or baking mix
    
    STREUSEL:
    1 cup Bisquick or baking mix
    1/2 cup Nuts; chopped
    1/3 cup Brown sugar; packed
    3 tablespoons Margarine or butter; firm
    
    Preheat oven to 325. Grease pie plate, 10 x 1 1/2 inch.
    
    Mix apples and spices; turn into plate. Beat remaining
    ingredients except for Streusel till smooth; 15 seconds in
    blender or 1 minute with hand beater. Pour into plate.
    Sprinkle with Streusel.
    
    Bake till knife inserted in centre comes out clean, 55-65
    minutes; cool.
    
    STREUSEL:
    Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed
    brown sugar and 3 Tbsp firm margarine or butter till crumbly.
- Jimmy Carter's Peanut Butter Pie (Jerz.girl)
  - 2 packages cream cheese (3-oz. ea.)
    3/4 cup confectioner's sugar
    1/2 cup peanut butter
    2 tablespoons milk
    1 cup whipped cream
    1 graham cracker crust (9")
    
    Directions:
    In a mixing bowl, blend together the cream cheese and confectioner's sugar for about 5 minutes. The longer you blend, the creamier the pie. Add the peanut butter and milk to the mixture, and blend again. Fold in the whipped cream and pour the pie filling into the graham cracker crust.
    
    Refrigerate the pie to chill form several hours before serving. Serve with additional whipped cream, if desired. Or Chocolate shavings.
- Judy's Rice Pudding (monicakm3)
  - cup long grained Rice (i.e. Mahatma)
    ½ gallon milk
    ¾ cup sugar
    
    Mix above ingredients.
    Begin cooking on high heat until it just reaches boiling, then cook on medium to medium high, approximately 35-40 minutes, stirring constantly. Cook until rice is completely done. Remove from heat.
    
    Mix together: 2 eggs
    3 tsps vanilla
    3 tsps tapioca (not pudding)
    Slowly stir small amounts of the cooked rice into the egg mixture to warm the eggs gradually. Then slowly add back to the cooked rice, stirring well.
    
    Add:
    raisins: ½ cup + 2 Tlbsps or to taste
    cinnamon: 1 tsp or more to taste
    
    Pour into glass dish sprayed sparingly with Pam.
    Refrigerate.
- Julia Child's Chocolate Mousse - Version 1(adeli)
  - 8 Ounces Sweet or semi sweet baking
    chocolate -- melted with
    1/4 Cup Strong coffee
    3 Ounces Unsalted butter (6 Tb)
    3 Egg yolks
    1 Cup Heavy cream (make sure it's
    the heavy variety)
    3 Egg whites
    1/4 Cup Instant (finely ground)
    sugar
    -----OPTIONAL----
    Whipped cream
    
    Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in
    the whipped cream. Turn the mousse into attractive serving bowls. Cover and chill several hours.
    You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.
    
    Julia Child - The way to cook. Published by Alfred A. Knopf, Inc. Copyright
    1989 by Julia Child.
- Julia Child's Chocolate Mousse - version 2 (adeli)
  - 4 egg yolks
    3/4 cup granulated sugar
    1/4 cup Jamaican rum, orange liqueur, cognac, frozen orange juice or strong coffee
    6 ounces semisweet baking chocolate
    4 tablespoons strong coffee
    6 ounces or 1 1/2 sticks of softened unsalted butter
    4 egg whites
    Pinch of salt
    1 tablespoon granulated sugar
    
    To proceed, you will need: a pan of not-quite simmering water; a basin of cold water, a small saucepan, a 3-quart porcelain or stainless steel mixing bowl and a wire whip or electric beater.
    
    Beat egg yolks and sugar together until mixture is thick and pale yellow and falls back upon itself forming a slowly dissolving ribbon. Beat in the liqueur. Then set the mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
    
    Melt chocolate with coffee over hot water. Remove from heat, and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.
    
    Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar, and beat until stiff shining peaks are formed. Stir 1/4 of the egg whites into the chocolate mixture. Fold in the rest.
    
    Turn into serving dish or individual dessert cups. Refrigerate for at least 2 hours for individual servings, or 4 hours for a large bowl, or overnight.
    
    Can be served with whipped cream. Will keep refrigerated for 3 to 4 days.
    
    Makes about 5 cups serving 6 to 8 people.
    
    Adapted from "Mastering the Art of French Cooking," Volume I
- Junior's Cheesecake (adeli)
  - 1 recipe Thin Sponge Cake Layer (see below)
    
    For Cream Cheese Filling:
    
    4 (8-ounce) packages regular cream cheese, at room temperature
    1 2/3 cups granulated sugar
    1/4 cup cornstarch
    1 tablespoon vanilla extract
    2 extra-large massive eggs
    3/4 cup heavy whipping cream
    
    Preheat the oven to 350 and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
    
    While the cake cools, make the cream cheese filling: Place one 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a massive bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
    
    Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
    Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a massive shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about one hour.
    
    Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least four hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
    
    Thin Sponge Cake Layer for Cheesecake
    
    One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
    
    1/2 cup cake flour, sifted
    1 teaspoon baking powder
    Pinch of salt
    3 extra-large eggs, separated
    1/3 cup plus two tablespoons granulated sugar
    1 teaspoon pure vanilla extract
    3 drops pure lemon extract
    3 tablespoons unsalted butter, melted
    1/4 teaspoon cream of tartar
    
    Preheat the oven to 350 degrees and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
    
    Beat the egg yolks together in a big bowl with an electric mixer on high speed for three minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
    
    Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
    
    In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining two tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
    
    Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
    
    Serves 12 to 16
    
    **I would modify Juniors by making the following for a crust instead of the sponge:
    2/3 cup soy flour
    1/2 cup pecans, finely ground
    1/3 cup whole-grain pastry flour
    1/4 cup sugar substitute - Splenda
    6 tablespoons chilled butter, cut into 12 pieces
    2 tablespoons ice water
    
    large bowl whisk together soy flour, pecans, pastry flour and sugar substitute. Cut in butter In a with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
    
    Transfer crust mixture to a 9" pie spring form pan. Press along bottom and up sides about an inch to form a crust. Place in freezer to harden, about 15 minutes.
    
    Cover crust with aluminum foil and bake 15 minutes at 425 degrees; remove from oven and take off foil.
    
    I would then make the filling using Splenda for sugar. I would leave the cornstarch out and cut the whipping cream to 1/4 cup
- Key Lime Pie (SewSallie)
  - 1 pkg sugar free lime jello
    1/4 cup boiling water
    2 (8 oz) containers fat free Key Lime Pie yogurt
    1 8 oz container fat free Cool Whip
    1 low fat graham cracker crust
    
    Thoroughly dissolve jello in boiling water. Whisk in yogurt. Fold defrosted whipped topping in jello yogurt mixture. Transfer to pie crust. Refrigerate at least three hours or overnight.
- Layered Ice Cream Cake (simo)
  - 24 Ice cream sandwiches
    8 oz. Cool Whip
    1 Hershey’s chocolate syrup bottle
    1 Smuckers caramel syrup bottle
    2 king size Butterfinger candy bars chopped up
    
    In 9x13 pan layer the ingredients
    1st layer -12 ice cream sandwiches
    2nd – half of whipped cream
    3rd - half of Butterfinger bars, Squeeze 1/2 of caramel &
    chocolate over that.
    4th - rest of ice cream sandwiches
    5th – Cool Whip
    6th - rest of Butterfinger, caramel & chocolate
    
    You can freeze this and eat as desired! Yummy! Yummy!
- Light Lemon Squares (butterflylady)
  - 18 squares Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
    1/3 cup margarine or butter, melted
    1 qt. frozen vanilla yogurt, softened
    1 can (6 oz.) frozen lemonade concentrate, thawed
    1/2 cup thawed COOL WHIP LITE (I used real whipped cream)
    Mint sprigs and lemon slices (optional)
    
    Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
    
    Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
    
    Freeze 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.
- Lower-Fat Chocolate Pie (klyde)
  - Crust
    5oz. chocolate Nilla wafers
    1/4c. almonds
    2T butter melted
    1/4 cup coconut
    
    Preheat oven to 350 degrees
    
    In food processor, combine cookies and almonds. Pulse until mixture is finely ground. Add melted butter and 2T water and pulse. Fold coconut in by hand.
    
    Press into 9 inch pie plate. Bake 13 minutes. Cool slightly.
    
    Filling
    3/4 cup sugar
    1/4 plus 2 tbsp cocoa - sifted
    1/4 cup cornstarch
    2 cups skim milk
    2 oz dark chocolate - chopped
    2 tsp vanilla extract
    
    In heavy saucepan combine sugar, cocoa and cornstarch. Gradually add milk.
    
    Over medium heat, stir until thickened and just begins to boil. Reduce heat and adddark chocolate. Continue stirring until chocolate melts and mixture is thick.
    
    Cool 5 minutes. Add vanilla extract. Pour into crust. Chill several hours. Enjoy.
    
    ***I have used reduced fat butter in the crust. It was good, but changed the consistency. I also have used splenda with good results. Personally, I like the recipe as is. It has less than half the fat of the original recipe.
- MBR's Pumpkin Pie (specialmom)
  - 2 eggs (slightly beaten)
    1 can ( 16 oz) pumpkin
    3/4 cup sugar
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp ground cloves
    13 oz can of evaporated milk or light cream
    
    Mix ingredients & pour into 9 inch deep pie shell or 2 frozen pie shells.
    Bake at 425 degrees for 15 minutes.
    Reduce temp to 350 degrees and bake another 45 minutes
- Marie Osmond's Cheesecake (kathy)
  - 1 pkg. graham crackers
    3T. melted butter
    2T. * 3/4 cup sugar
    24 oz. cream cheese
    3 eggs
    1t. * 1 T. vanilla
    8 oz. sour cream
    1t. sugar
    
    Crush the graham crackers. Add 2 T. sugar and melted butter to crumbs. Press crust into cheesecake pan. Bake crust 10. min. at 350*. Combine sofented cream cheese and 3/4 c. sugar in a bowl, mix well. Add eggs 1 at a time. then add 1t. vanilla. Spoon filling over crust and bake 1 hour at 300* Remove from oven and let sit for 10.min. Combine sour cream, 1t. sugar and 1T. vanilla. Spread over cheesecake and refrigerate at least 3 hours. Garnish with strawberries or fruit of choice. My family requests this every occasion.
- Microwave Apple Crisp (katiesmom2)
  - 4 large apples, peeled and sliced
    2/3 cup of brown sugar
    1 tsp ground cinnamon
    1/3 cup of butter, softened
    1/3 cup of flour
    1/3 cup of Quick Oats
    
    In an 8 or 9 inch baking dish, put ½ of the apples in a layer with ½ of the brown sugar and ½ of the cinnamon over top. Lay remaining apples over top.
    
    In a bowl, mix the remaining brown sugar and cinnamon with the butter, flour and oats. Sprinkle over the apples.
    
    Heat 4 to 5 minutes on HIGH or until apples are tender. Let stand for 5 minutes.
    
    Serve warm with ice cream, whipped cream of Cool Whip.
- Mile High Apple Pie (adeli)
  - MAKES ONE 9-INCH PIE
    
    1/2 cup all-purpose flour, plus more for rolling
    Deep-Dish Pate Brisée
    5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
    Juice of 2 lemons
    1 cup sugar, plus more for sprinkling
    2 teaspoons ground cinnamon
    3 tablespoons chilled unsalted butter, cut into small pieces
    1 large egg yolk
    
    1. Preheat oven to 450°. On a lightly floured work surface, roll out the smaller piece of pâte brisée into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
    
    2. Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
    
    3. Peel and core apples, and cut into 1/4-inch-thick slices. Places slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
    
    4. Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
    
    5. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
    
    6. Reduce oven temperature to 350°, and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.
    
    MAKES ENOUGH FOR ONE DOUBLE-CRUST DEEP-DISH 9-INCH PIE
    
    3 3/4 cups all-purpose flour
    1 1/2 teaspoons salt
    1 1/2 teaspoons sugar
    1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
    1/2 to 3/4 cup ice water
    
    1. Place flour, salt, and sugar in the bowl of a food processor fitted with the metal blade; process until combined. Add the butter pieces; process until mixture resembles coarse meal, about 10 seconds.
    
    2. Add the ice water in a slow, steady stream through the feed tube with the machine running, just until dough holds together. Do not process more than 30 seconds. Test by squeezing dough; if it is still crumbly, add a bit more water.
    
    3. Turn the dough out onto a large piece of plastic wrap. Divide the dough in two pieces with one piece slightly larger than the other. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least an hour
- Mini Pumpkin Cheesecakes (adeli)
  - Crust
    1 cup ground walnuts
    4 teaspoons granulated sugar
    1 tablespoon melted butter
    2 packages (8 ounces each) reduced fat cream cheese,
    1/2 cup canned pumpkin
    1/4 cup granulated sugar
    1/4 cup granulated sugar substitute
    1/2 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    Dash ground cloves
    Dash ground nutmeg
    2 eggs
    Whipped Light Cream
    Additional ground cinnamon, (optional)
    
    Directions:
    Preheat oven to 325° (300° if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.
    Crust: Mix walnuts, 4 teaspoons sugar and butter in a medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
    Filling: Place cream cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
    Bake 15 minutes, or until centers are almost set. (Increase time to approximately 18 minutes if regular muffin tins are used). Cool. Refrigerate at least 2 hours, or until chilled. Top with the whipped cream just before serving. Sprinkle with additional cinnamon, if desired.
    
    Can be made with all splenda and no sugar
- Miracle Coconut Pie (olive610)
  - 2 cups milk
    4 eggs
    1/2 cup sugar
    1/2 cup flour (do not use self rising)
    !/4 cup butter or margarine (cut up)
    1 teaspoon vanilla
    1/4 teaspoon salt
    1 cup flaked coconut
    
    In blender container put milk, eggs, sugar, flour, butter, vanilla and salt. Cover and blend about 10 seconds or until mixed. (DO NOT OVERBLEND)
    
    Stir in coconut. Pour into a greased 9 inch pie plate.
    
    Bake in 350 degree overn for 40 minutes or until knife in center comes out lcean. Cool, then chill.
    
    Pie will form it's own crust as it bakes. Note that the pie will sink in the center as it cools.
- No Bake Cherry Cheesecake Bars (autumnleaf)
  - 1 1/4 cups graham cracker crumbs
    1/4 cup butter or margarine -- melted
    1 8 oz pkg cream cheese -- softened
    1 cup confectioner's sugar
    1/2 teaspoon vanilla extract
    1 cup whipping cream -- chilled
    1 can cherry pie filling
    
    Combine graham cracker crumbs and melted butter and press into an 8- X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth.
    
    Whip cream and fold into the cream cheese mixture. Spread on chilled graham cracker crust and spoon cherry pie filling over all. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. May store in the refrigerator.
- No Bake Layered Pumpkin Cheesecake (texasheart)
  - Ingredients Bottom Layer:
    1 (8 oz.) pkg. cream cheese, softened
    1 (8 oz.) carton Cool Whip
    3/4 cup sugar
    3/4 cup canned pumpkin
    1/2 tsp. pumpkin pie spice
    
    Beat the cream cheese, pumpkin, sugar and pie spice in a large bowl until smooth. Gently stir in the carton of whipped topping. Spoon into a deep dish graham cracker pie crust.
    
    Ingredients Top Layer:
    1 (8 oz.) pkg. cream cheese, softened
    1 cup powdered sugar
    1 (8 oz.) carton whipped topping
    Optional--chopped walnuts or pecans
    
    Beat the cream cheese, gradually adding the powdered sugar. On low speed, mix in the whipped topping. Spoon on top of the pumpkin layer. Sprinkle the top with chopped nuts and cinnamon.
    
    NOTE: This made a very thick pie. Almost too much for the deep 9" graham cracker crust. Next time, I plan to make two smaller pies from this recipe.
- Orange Yogurt Pie (refreshed)
  - 1 9 inch graham cracker pie crust
    1 8 oz. carton whipped topping (prepared whipped cream)
    2 small containers orange yogurt ( or another flavor of your choice)
    
    Combine cool whip and yogurt and spread onto piecrust.
    Chill several hours before serving.
    
    Can use fat free whipped topping and fat free yogurt
- Oreo Mini Cheesecakes (autumnleaf)
  - 3 (8-ounce) packages cream cheese, softened
    3/4 cup sugar
    4 eggs
    1 cup sour cream
    1 teaspoon vanilla extract
    15 OREO Chocolate Sandwich Cookies,coarsely chopped
    
    Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
    Blend in eggs, sour cream and vanilla; fold in cookies.
    Spoon mixture into 24 foil cup-lined 2 1/2-inch muffin-pan cups.
    Bake at 350°F for 30 to 35 minutes or until set. Cool completely; refrigerate.
- Paula Dean's Chocolate Almond Pie (katiesmom2)
  - 16-20 large marshmallows
    4 Hershey chocolate bars with almonds (1 1/2 ounce size)
    1/2 cup milk
    1 cup heavy cream
    1 tsp vanilla extract
    1 (8 inch) graham cracker crust
    whipped cream (optional)
    
    Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.
    
    Edited to add: The picture shows it topped with some chocolate pieces, so perhaps buy a few extra chocolate bars for garnish. Enjoy!
- Paula Dean's Pumpkin Gingerbread Trifle (Soushi24)
  - 2 (14-ounce) packages gingerbread mix
    1 (5.1-ounce) package cook-and-serve vanilla pudding mix
    1 (30-ounce) can pumpkin pie filling
    1/2 cup packed brown sugar
    1/3 teaspoon ground cardamom or cinnamon
    1 (12-ounce) container frozen whipped topping
    1/2 cup gingersnaps, optional
    
    Bake the gingerbread according to the package directions; cool completely.
    
    Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
    
    Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired.
    
    Refrigerate overnight
- Peach Cobbler (PamelaSuziQ)
  - 1 cup sifted self rising flour
    1 cup milk
    1 cup sugar
    1 large can peaches ( or any fruit) or 1-2 cups fresh fruit sliced
    1 stick margarine
    
    Hand mix sugar, milk, and flour in large bowl.
    Place stick of margarine in deep dish casserole and place in 350 degree oven and let melt. When melted, take out and pour in flour, sugar, and milk mixture. Pour fruit in last, ( don't stir) and cook for 30 minutes at 350 degrees or until golden brown.
    
    This is a tried and true recipe that have used forever it seems.
    
    Great with vanilla ice cream topping. Enjoy!
- Peach Dessert (Nitro)
  - 60 large marshmallows
    1 cup milk or orange juice ( I use orange juice)
    40 graham cracker squares
    2/3 cup melted butter
    1/3 cup powdered sugar
    2 cups cream
    fresh peaches
    
    Melt marshmallows with milk or orange juice. I use the microwave. Cool this mixture. To make crust, crush graham crackers and add melted butter and powdered sugar. Mix and pat into bottom of a 9 x 13 inch pan. Reserve some for the top. whip the cream and add to the cooled marshmallow mixture. Pour 1/2 of white mixture on crust. Then add a layer of fresh peaches. Pour the remaining white mixture on peaches. Sprinkle top with the remaining graham cracker crumbs. I just mix the white mixture and peaches together and add on crust. Keep in the refrigerator.
- Peach Tarte (sandye)
  - 1 cup butter
    1/2 cup powdered sugar
    2 cup sifted flour
    2 tbsp cornstarch
    4 tbsp sugar
    1/2 tsp cinnamon
    1 cup orange juice
    1 cup red currant jelly
    4 large sliced peaches, peeled and pitted
    
    Mix first 3 ingredients into dough and cover bottom of 11X15-inch pan with it. Bake in 350-degrees oven 15-20 minutes until golden brown; set aside to cool. In saucepan mix cornstarch, sugar, cinnamon, orange juice and jelly; cook until thickened; set aside to cool. Layer peaches over cooked dough; pour on cooled glaze. Refrigerate until ready to serve. Slice and serve with whipped or ice cream
- Peaches and Cream Dessert (Soushi24)
  - 1ST LAYER:
    1 1/4 stick margarine
    1 1/2 cup plain flour
    2 Tbsp sugar
    1/2 cup chopped pecans
    
    2ND LAYER:
    2 8-oz blocks cream cheese at room temp
    1 cup powdered sugar
    2 cups Cool Whip
    
    3RD LAYER:
    4 or 5 cups sliced fresh peaches
    1 cup granulated sugar
    2 Tbsp corn starch
    3 Heaping Tbsp peach jell-o (dry Powder)
    1 1/2 cups water
    2 Tbsp margarine
    1 tsp lemon juice
    2 drops yellow food coloring and 1 drop red food coloring
    1 tsp vanilla
    
    In the bottom of a 9x13 baking dish, melt margarine. Add next 3 ingredients. Mix together and pat evenly in bottom of pan and bake at 350 for 15 to 20 min or until lightly browned. Set aside to cool.
    
    Mix next 3 ingredients in mixing bowl until smooth. Spread evenly over 1st layer.
    
    Blend sugar, cornstarch and dry jell-o in pan. Add water, lemon juice, and butter. Cook until thickened. Then add vanilla and food colorings. Cool somewhat and then mix with the sliced peaches and place on top of 2nd layer.
    
    Refrigerate
- Peanut Butter Pie (jenn_a)
  - 4 oz cream cheese
    3/4 c smooth PB (I like to use 1 cup when I make it at home)
    1 c powdered sugar
    8 oz tub Cool Whip
    mini chocolate chips (I add about 1/4 cup,not too many)
    
    put into an oreo crust,drizzle chocolate syrup on top and swirl it.Chill for a few hours.You will LOVE this pie.
    Jenn A
    
    (You can omit the chocolate stuff and have a very peanut buttery pie)
- Peanut Butter Pie (Zoe5)
  - 8oz cream cheese
    1 cup sugar
    1 tbsp margarine/butter
    1 cup (or more if you prefer) peanut butter (I use creamy)
    12oz cool whip regular or fat free
    Prepackaged graham cracker crust
    
    Mix all ingredients together then fold in cool whip, place in baked pie crust and chill at least 2 hrs....Garnish with chocolate shavings or reese's peanut butter cup which is my favorite!
- Pecan Pie (crazy4bears55)
  - 3/4 cup white sugar
    2 eggs
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    1 cup Karo light corn syrup (you can use the dark but the light is better to use)
    1 cup chopped or broken up pecans
    1 9" deep dish crust
    Beat the eggs with sugar well, then add the salt and vanilla, then mix in the corn syrup real well then the pecans.
    
    Bake at 325 for 1 hour then check it by shaking it a little to see if the middle is almost firm, if not bake just a little longer. (Don't bake it until it doesn't move at all or it will be hard.)
    
    Hope you try it!
- Perfect Flaky Cream Cheese Pie Crust (narekkm)
  - 12 Tbs unsalted butter, divided
    1 2/3 cups (dip and sweep method) bleached, all purpose flour
    3/8 tsp salt
    1 1/2 3-ounce package cream cheese, chilled (4 1/2 ounces total)
    2 Tbs ice water
    
    Divide butter into two parts: 3 Tbs and 9 Tbs. Cut the butter into 1/2 inch cubes, keeping the two parts separate. Wrap each portion with plastic wrap and refrigerate for at least 15 minutes.
    
    Place the flour and salt in a food processor with the metal blade and process for a few seconds to combine. Add the smaller amount of butter cubes and the cream cheese and process for 15 seconds or until the mixture resembles coarse meal. Add the remaining butter cubes and process for 4 to 6 seconds or until the remaining pieces of butter are the size of small peas. Do not over process or crust will not be flaky.
    
    Add the ice water and pulse 4 times. The dough will be in moist fine particles which appear dry but should hold together when pinched with the fingers. Dump the mixture into a plastic bag and press the outside of the bag until the dough holds together. Knead the dough briefly in the bag until you can form a smooth ball.
    
    Remove the dough from the bag and divide it in half. Wrap each piece of dough with plastic wrap and flatten it into a disc. Refrigerate it for at least 45 minutes or up to 2 days.
    
    The secret to success is incorporating the cream cheese and part of the butter into the flour, which keeps the flour from absorbing too much water and forming gluten, which would make the crust tough. The remainder of the butter is incorporated in larger pieces, which serve to separate the layers, resulting in the desire flakiness.
    
    Very little water is needed because the cream cheese is 51 percent water. The addition of a small amount of water activates a little gluten, strengthening the structure just enough to prevent cracking (Which would result in leaking of the filling) when the crust is baked. This pie crust does not shrink or distort as much because there is less gluten development than usual.
    
    Flattening the dough into a disc before refrigerating makes it easier to roll without cracking. The dough is rested to relax the gluten, making it less elastic and easier to roll. Chilling firms the butter, preventing sticking during rolling and the need for extra flour, which would toughen it.
    
    For a two-crust pie, I divide the dough in half because I like the top crust, which gets the crispest and most delicious, to be thicker than the bottom crust.

Nightowlz · ‎03-11-2010

Desserts continued.

Pineapple Cheesecake Pie (texasheart)
2 pkgs. Instant Vanilla Pudding
20 oz. can Crushed Pineapple in juice
1 pint Sour Cream
1 Prepared Graham Cracker Pie Crust or Shortbread Crust

Prepare pudding according to package directions. Mix together pudding and pineapple (including juice). Stir in sour cream. Pour into pie shell and chill for at least 2 hours before serving.

Note:
You can use the "fat free" versions of the pudding and sour cream if you like.
You can also use the "Cheesecake" flavored Instant Pudding rather than the vanilla

Plum Pudding (adeli)
- Beat 2 eggs
  Add: 1/4 cup orange juice
  1/4 teaspoon cloves
  2 teaspoons cinnamon
  1 teaspoon mace
  1 teaspoon salt
  1 cup sugar
  2 cups soft bread crumbs that you made from bread
  1 cup flour
  1 teaspoon baking soda
  4 ounces suet ( I suppose you could use butter)
  1 cup raisins
  ' 1 cup milk
  2 cups nuts chopped
  1/4 cup chopped lemon peel
  
  Add all ingredients together and place in a greased two quart mold. Cover with foil and tie with a string.
  Put the mold on a rack in 1/2 inch of water. Cover and simmer for 3 hours. Make sure you keep the water level up.
  
  My mom made this for years. My mother in law made it also but called it Poor Man's Pudding and did not put raisins and nuts in. LOL. Suet is available from the butcher and is beef. She would make a lemon flavored hard sauce - basically powdered sugar, butter, lemon and some whiskey. We have one in Holiday Goodies.
  Serve this hot. Easy to cook ahead of time and microwave right before serving.
Polka Dot Cheesecake (mickeyduck)
- 2 OZ.unsweetened chocolate chopped
  2 lbs. Cream cheese (room temperature)
  1 tsp vanilla extract
  one-quarter tsp almond extract
  1-3/4 c. sugar
  4 large eggs (room temperature -- very important)
  1/3-cup graham cracker crumbs
  
  Preheat oven to 350 degrees. Put oven rack at lowest position.
  
  Butter an 9-inch cheesecake pan well – then spray with Pam*
  
  Melt chocolate in microwave and set aside to cool.
  
  Beat cheese in electric mixer until completely smooth
  
  Beat in vanilla, almond extract and sugar.
  
  Add eggs one at a time - beat only enough to mix - do not overbeat
  
  Put 2 cups of white batter in small bowl and beat in melted, cooled chocolate
  
  Put white batter in cheesecake pan
  
  Fit pastry bag with large star tip.
  
  Fill pastry bag with chocolate mixture.
  
  Insert tip of pastry bag ¼ to ½ inch into center of cake. Squeeze out enough chocolate mixture to form a round ball about 2" wide.
  
  Squeeze out smaller balls around edge - using up all of chocolate mix. Alternatively – spoon dollops of chocolate mixture on white and swirl.
  
  Place cheesecake pan in a larger pan (I use a large roasting pan or a large castiron frying pan.)
  
  Put in oven and CAREFULLY pour hot water into the large pan.
  
  Bake for 1 hour. (The recipe says 1.5 hours, but every time I have made this 1 hr does it. Top will be golden brown and feel dry to the touch when done and cake will start to pull away from sides of pan.)
  
  Remove cheesecake pan from pan of water and cool on rack for 2.5 hours.
  
  Cover pan with plastic wrap. Place a flat plate on top and invert cheesecake. Remove pan.
  
  Sprinkle graham cracker crumbs on bottom and pat in place. Invert cake onto serving plate.
  
  Refrigerate for several hours or overnight.
  
  *If you have a two-piece pan (springform pan with removable sides) take a large sheet of heavy duty foil and wrap the bottom and sides of the pan well to keep water from entering cheesecake pan.
  
  **This is a showstopper. In fact, sometimes it gets requested so much that I get sick of making it. One year I made six one day as gifts for friends. Everybody wanted one. It is not difficult.
  It's basically a cheesecake recipe to which you add melted chocolate to 2 cups of reserved batter. You pour the basic batter into the springform pan and then you put the chocolate batter into a pastry bag with a star tip, put the tip into the batter and squeeze chocolate batter into the white batter. This makes the dots. Now imagine a cake with a two inch chocolate dot in the middle and then smaller dots around the edge. I start at 12 o'clock, then six, then 3 then 9, etc. so they are even. If I can make 6 in one day, they are not difficult.
Pumpkin Cheesecake (jacobsmom)
- 1 Ready Crust Graham Cracker Crust
  
  Filling:
  1 package Cream Cheese softened (12 oz)
  1/2 cup sugar
  1 1/2 teaspoon pumpkin pie spice
  1 cup 100% pumpkin (canned)
  2 large eggs
  
  1. mix cream cheese, sugar, and pumpkin pie spice on medium speed till combined. stir in pumpkin.
  2. add eggs one at a time and mix till blended. pour into crust.
  3. bake at 350 for 40 minutes or until about set.
  4. Cool on wire rack for 1 hour.
  5. Refrigerate for 3 hours or overnight. (i prefer the later)
  6. garnish with whipped cream and ENJOY!
  
  *this is very rich but yummy!*
  **cream cheese can be softened by placing in microwave on high for 15-20 seconds!**
Pumpkin Dip (Jerz girl2)
- 1 package (8 ounces) cream cheese, softened
  2 cups confectioners' sugar
  1 can (15 ounces) solid-pack pumpkin
  3 teaspoons pumpkin pie spice
  1 teaspoon vanilla extract
  1/2 teaspoon ground ginger
  Apple & pear slices, cookies or whatever else you choose.
  
  In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit or whatever comes to mind. Refrigerate leftovers...
Pumpkin Gingerbread Trifle (Shopping Princess)
- 2 (14-ounce) packages gingerbread mix
  1 (5.1-ounce) package cook-and-serve vanilla pudding mix
  1 (30-ounce) can pumpkin pie filling
  1/2 cup packed brown sugar
  1/3 teaspoon ground cardamom or cinnamon
  1 (12-ounce) container frozen whipped topping
  1/2 cup gingersnaps, optional
  
  Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Pumpkin Ice Cream (Jerz girl2)
- Vanilla Ice-Cream
  1 cup canned pumpkin
  1/4 teaspoon pumpkin pie spice
  1 quart vanilla ice cream, softened
  
  In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream.
Pumpkin Roll (Jerz girl2)
- 3 eggs
  1 cup sugar
  2/3 cup pumpkins, canned
  1 teaspoon lemon juice
  3/4 cup flour
  1 teaspoon baking powder
  2 teaspoons cinnamon
  1 teaspoon ginger
  1/2 teaspoon nutmeg
  1/2 teaspoon salt
  1/2 cup walnuts, chopped
  1/4 cup powdered sugar
  FILLING:
  2 3-ounce packages cream cheese, softened
  1/4 cup margarine, softened
  1 cup powdered sugar
  1/2 teaspoon vanilla extract
  
  Preheat oven to 375 degrees
  Beat eggs till lemon colored, about 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix flour, baking powder, cinnamon, ginger, nutmeg, and salt in separate bowl; add to egg-pumpkin mixture. Grease and lightly flour a 10x15" jellyroll pan. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes or until cake springs back when touched lightly in center. Generously sprinkle powdered sugar on clean kitchen towel. Turn cake onto towel. Starting at the narrow end, roll up cake and towel together. Cool.
  
  Filling: Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again (without the towel this time). Dust with powdered sugar as needed. Wrap in plastic wrap and chill.
Pumpkin Trifle (busymom2_3)
- 1 Package(14 1/2 ounces)Gingerbread cake mix
  1 1/4 cups water
  1 egg
  4 cups cold fat-free milk
  4 packages(1 ounce each) suger-free instant butterscotch pudding mix
  1 can(15 onces) solid-pack pumpkin
  1 teaspoon ground cinnamon
  1/4 teaspoon each, ground ginger, nutmeg, and allspice
  1 carton(12 ounces) reduced-fat frozen whipped topping, thawed
  
  in a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8-in. square pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When cooled, crumble cake. Set aside 1/4 cup crumbs for garnish.
  
  In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thicked. Let stand for 2 minutes. Stir in pumpkin and spices; mix well. In a trifle bowl, layer a forth of the cake crumbs, half the pumpkin mixture, a fourth of the cake crumbs and half the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate
  
  Yield: 18 servings
  Nutritional info:
  1 serving(3/4 cup)
  194 calories
  6 grams fat
Pumpkin Walnut Layered Pie (vedawhee)
- 1 (15-ounce) package refrigerated piecrusts
  1 large egg, lightly beaten
  1 1/4 cups firmly packed light brown sugar, divided
  1 cup walnuts, finely chopped and toasted
  3 tablespoons butter or margarine
  1/4 teaspoon vanilla extract
  1 (16-ounce) can pumpkin
  1 (8-ounce) package cream cheese, softened
  2 large eggs
  2 tablespoons all-purpose flour
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/2 teaspoon ground allspice
  1/2 teaspoon ground nutmeg
  Whipped cream (optional)
  
  Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
  Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
  
  Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
  
  Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
  
  Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
  
  Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
  
  Yield: Makes 10 servings
  
  Southern Living, NOVEMBER 2002
Rhubarb Crisp (fuzzbe2000)
- Mix:
  1 C flour
  5 T confectioner's sugar
  1/2 C butter
  Put in ungreased 8" pan & bake 15 min. @ 350
  
  Mix:
  2 eggs, beaten
  1 1/2 C sugar
  1/4 C flour
  3/4 t baking powder
  
  Add to the last Mix: 3- 3 1/2 C fresh rhubarb
  
  Pour over the baked shortbread. Bake 35-40 minutes at 350. Serve
  warm
  or cold (with cream or ice cream)
Rice Pudding (lainey)
- 1/2 cup uncooked rice
  1 quart milk
  2 eggs
  1/2 cup sugar
  1 teaspoon vanilla
  
  Place rice and milk in a saucepan, bring to boil and simmer rice until is tender, about 20 minutes. Add beaten eggs and sugar to hot mixture; stirring until completely mixed. Simmer for about 10 minutes. Add vanilla. Can add raisins or nutmeg to pudding.
  
  This is the recipe my grandmother and mother always made and the family favorite. You can also cook it in the microwave. Enjoy!
Rice Pudding (Shopping Princess)
- 3/4 cup sugar
  3/4 cup White River Rice
  1/2 gallon whole milk
  1/2 pound butter
  
  Mix the above ingredients and bring slowly to a medium boil, stir frequently to prevent sticking. Boil 30-45 minutes till it starts to thicken. Stir in 1 tsp. vanilla and mix throughly.
  
  Pour into 9x13 baking dish. Wait 10 minutes and stir again to mix rice. Add 3 ounces of rasins at beginning if desired. Top with cinnamon or nutmeg if desired.
  
  This takes awhile but it so well worth it.
Sensibly Delicious Pumpkin Roll (Soushi24)
- Ingredients:
  
  CAKE
  1/4 cup powdered sugar (to sprinkle on towel)
  3/4 cup all-purpose flour
  1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground cloves
  1/4 teaspoon salt
  3 large eggs
  1/2 cup SPLENDA® Sugar Blend for Baking
  2/3 cup LIBBY'S® 100% Pure Pumpkin
  1 cup walnuts, chopped (optional)
  
  FILLING
  1 pkg. (8 oz.) cream cheese, softened
  1 cup sifted powdered sugar
  6 tablespoons butter or margarine, softened
  1 teaspoon vanilla extract
  Powdered sugar (optional)
  
  Directions:
  
  FOR CAKE:
  Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  
  Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and SPLENDA® Sugar Blend for Baking in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  
  Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  
  FOR FILLING:
  Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
  
  NOTES:
  Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick
  I think this would be good to include for the diabetics
  Estimated Times:
  Preparation - 45 minutes | Cooking - 13 minutes | Cooling Time - 1 hour refrigerating
  Yields - 10
Serendipity's Frozen Hot Chocolate (Always Buying)
- The Serendipity-sized serving is perfect for sharing.
  Heaven in a glass! Enjoy!
  
  6 half-ounce pieces of a variety of your favorite chocolates
  2 teaspoons store-bought hot chocolate mix
  1 1/2 tablespoons sugar
  1 1/2 cups milk
  3 cups ice
  Whipped cream (recipe below)
  Chocolate shavings
  
  Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted.
  
  Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
  
  In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!
  
  Whipped Cream
  
  • 1 cup heavy cream, very cold
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons light corn syrup
  
  Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing.
S'More Rockin' Reindeer Ravioli (lainey)
- Now you can eat ravioli for dinner and dessert with this creative blend of traditional raviolis and an old campfire favorite!
  
  Filling:
  5 graham crackers, broken into pieces
  6 ounces milk or dark chocolate, or a combination, chopped
  3 ounces cream cheese, at room temperature
  
  Dough:
  10 tablespoons unsalted butter, at room temperature
  1/2 cup dark brown sugar
  1/2 cup granulated sugar
  2 tablespoons molasses
  1 tablespoon pure vanilla extract
  11/2 cups all-purpose flour
  1 cup graham flour
  1/2 teaspoon baking soda
  1/2 teaspoon fine salt
  1/2 teaspoon ground cinnamon
  1/4 cup heavy cream
  Nonstick spray
  
  Instructions
  For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly and pasty.
  
  Using the filling portion ('the bumpy side') of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.)
  
  To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
  
  In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic wrap and chill until very firm, about 1 hour.
  
  Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the 2 layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
  
  When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
  
  Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
  
  To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
  
  Preheat the oven to 350 degrees.
  
  Bake the ravioli for 25 to 30 minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat one and freeze the other to keep it really fresh. Yummmmm!!!!
Strawberry Pie (hollee)
- 1 baked 9" single pie crust
  1 cup crushed fresh strawberries
  1 cup sugar
  1/2 cup water
  3 tbsp corn starch
  1 tbsp butter
  1 quart fresh whole strawberries
  
  Combine the crushed strawberries, sugar, water, cornstarch and butter in a saucepan. Bring to a boil, then lower the heat and cook until the sauce thickens.
  
  Place whole stemmed strawberries in the shell. Cover with cooked strawberry mixture and let set for 1-2 hours.
  
  Top with whipped cream.
Sweet Potato Cheesecake (Shopping Princess)
- 1 medium sweet potato (cooked & mashed)
  1 8-oz package of cream cheese
  ½ can of condensed milk
  ¾ cup brown sugar
  ¾ cup sugar
  1 tsp vanilla
  2 medium eggs
  9" graham cracker crust
  
  Mix together and pour into crust. Place into a preheated oven at 375 degrees and cook for 55 minutes or until light brown.
Tiramisu (adeli)
- 8 large eggs, separated
  1 pound mascarpone
  4 ounces small almond biscotti
  3 cups brewed espresso, cooled
  1/3 cup coffee liqueur, such as Kahlua
  42 store-bought Ladyfinger biscuits
  1 cup heavy cream
  Best-quality milk chocolate, for garnish
  1 cup plus 1 tablespoon sugar
  
  In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
  
  Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
  
  In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
  
  Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
  
  In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.
Turtle Dessert (kbyrd48)
- 18 or so ice cream sandwiches
  Large Cool Whip
  chopped pecans
  1 jar carmel ice cream topping
  1 jar of hot fudge topping
  
  In a 9X12 pan place one layer of ice cream sandwiches. Pour carmel topping over sandwiches, sprinkle 1 cup or so of pecans over this. Spread Cool Whip then another layer of ice cream sandwiches, Cool Whip and a few pecans. Freeze for at least 1 hr. When ready to serve heat fudge topping ( remove top from jar and heat in microwave)and spoon over each individual serving. Allow to sit out 5-10 mins before serving. GOOOOOOD and easy. Takes longer to unwrap sandwiches than to prepare the whole recipe.
Waffle Cones (Shopping Princess)
- This recipe comes from a recent issue of Canadian Living magazine. Waffle cones look like round waffles shaped into a cone, and have a wonderful taste. (I admit it-I'm hooked on them.) This recipe is actually for a type of cookie called the pizelle, but it tastes just like the waffle cones you can get at an ice-cream parlor.
  
  INGREDIENTS (about 20 cones)
  3 eggs
  3/4 cup granulated sugar
  1/2 cup butter, melted
  2 tsp vanilla
  1 1/2 cups flour
  2 tsp baking powder
  
  PROCEDURE
  (1) Beat the eggs and gradually beat in the sugar until the mixture is creamy.
  
  (2) Stir in the melted butter and vanilla.
  
  (3) Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
  
  (4) Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high
  heat for about 1 minute each, or until golden brown.
  
  (5) Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still
  pliable.
  
  NOTES
  A pizelle iron looks like a round waffle iron. There are "manual" irons, and electric ones too. If you don't have a pizelle iron, another idea is to use an ordinary waffle iron and have ice-cream on top of the waffle. Not having either a waffle iron or a pizelle iron, we tried making these on an electric griddle, but since the batter is fairly thick it wouldn't spread into a large enough circle to make cones from.
  
  When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.
  
  RATING
  Difficulty: easy to moderate. Time: 5 minutes preparation, 1-2 minutes (per cone) cooking
Weight Watchers' Strawberry Pie (PaulaRed04)
- 2 lbs strawberries, cleaned and sliced
  1 small sugar free strawberry Jell-o
  1 small sugar free cook and serve vanilla pudding
  2 cups cold water
  Fat free Cool Whip
  Pam-spray a deep dish pie plate and wipe out excess. Put in sliced fruit.
  In a quart saucepan, place 2 cups water, add Jell-o and pudding mix. Stir
  constantly until it comes to a boil.
  Boil for 1 minute then pour over the fruit in the pie plate. Chill for several hours,
  until very cold and well set. Serve in pie wedges with a dollop of Cool Whip.
  
  ** DO NOT put Jell-o and pudding mix into hot water!!! Mix all in cold water
  then bring to a boil!!
  
  This also can be put into a reduced-fat graham cracker crust. 1/8 pie = 2 1/2 Pts.
  I have also used a mixture of fruit...peaches, blueberries, nectarines, raspberries,
  etc. with a berry or grape Jell-o. ENJOY!!!
White Chocolate Cherry Pie (libbybelle)
- 1 prepared graham cracker piecrust (like Ready Crust)
  1 (21-ounce) can cherry pie filling
  1-1/2 cups cold milk
  2 (4-serving size) packages white chocolate flavor instant pudding and pie filling
  1 (8-ounce) tub frozen nondairy whipped topping, thawed
  
  Spread 1 cup pie filling over the bottom of the crust. Pour milk into a medium bowl. Add pudding mixes. Beat with a wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spread pudding mixture over pie filling in crust. Spoon the remaining whipped topping around the edge of the pie, forming a 1-inch border. Spoon remaining pie filling over the pudding mixture. Refrigerate 4 hours until set. Serves 6.
White Chocolate Raspberry Cheesecake (adeli)
- Ingredients for the crust:
  2 cups graham cracker crumbs
  1 cup slivered blanched almonds
  1/4 cup clarified butter in its liquid (unchilled) form
  
  Ingredients for the filling:
  8 ounces fine-quality white chocolate
  4 8-ounce packages cream cheese, softened
  1/2 cup plus 2 tablespoons sugar
  4 large whole eggs
  2 large egg yolks
  2 tbsp. all-purpose flour
  1 tsp. vanilla
  2 pints raspberries
  
  Directions for the crust:
  
  1. In the food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine; add the butter, and combine the mixture well. Press the mixture onto the bottom and two-thirds of the way up the side of a 10-inch springform pan.
  
  Directions for the filling:
  
  1. In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it's light and fluffy; add the sugar, and beat in the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.
  
  2. Scatter the raspberries over the bottom of the crust, pour the filing over them, and bake the cheesecake in the middle of a preheated 250 oven for 1 hour or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill it, covered loosely, overnight, and remove the side of the pan.

Nightowlz · ‎03-11-2010

Here are the Eggs & Cheeses Recipes

BB Recipes/Q (Hollee)

Eggs & Cheeses

Absolutely the Best Egg Casserole (PSL)
- 12 eggs
  1 cup plain yogurt
  1 teaspoon Lawry's seasoned salt (or, to taste)
  3/4 stick butter or margarine
  2 cups shredded hash brown potatoes (thawed)
  1/4 cup (or less) chopped onion
  1 cup grated sharp cheddar cheese
  
  Beat eggs, yogurt, and salt together.
  Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.
  Pour in egg mixture and lightly stir to blend ingredients.
  Pour into greased 2 quart casserole dish. Sprinkle grated cheese over casserole.
  Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.
  Cut into 8 squares
Baked Potato Omelette (katiesmom2)
- 1 20-ounce pkg. frozen savory seasoned shredded hash browns, thawed
  1 16-ounce pkg. sausage, cooked, crumbled and drained
  10 slices bacon, cooked and crumbled
  1 8-ounce pkg. shredded mozzarella and cheddar cheese blend
  10 large eggs
  2 cups half-and-half
  1 teaspoon dried basil leaves
  1 teaspoon oregano leaves
  
  Preheat oven to 350*F. Lightly grease a 13x9x2-inch baking dish. Place hash browns in dish, pressing gently. Layer sausage, bacon, and cheese on top.
  In a medium bowl, whisk together eggs and remaining ingredients. Pour evenly over casserole. Bake for 35 to 45 minutes until lightly browned and set. Serve immediately.
Breakfast Casserole (Hooty)
- 6 eggs
  1 pkg. frozen hash brown patties
  meat - 1 lb. of cooked bacon, cubed ham, or sausage
  1 bunch of chopped green onions
  2 cups grated cheddar cheese
  1 Tablespoon sour cream to make eggs creamy
  Black pepper to taste
  
  Layer hash brown patties, meat, onions, 1 cup cheese, egg mixture, & top with 1 cup cheese. Bake at 350 degrees for 45 mins. or until set. Enjoy!
Breakfast Potato Casserole (Jerz girl2)
- 6 medium potatoes(2 lbs) peeled and cubed
  3-4 scallions, sliced
  2 garlic cloves, minced
  3/4 cup milk
  2 T butter
  2 egg YOLKS
  dash of pepper and nutmeg...salt if you desire.
  1 lb sausage links, sliced
  1/2 diced...can use shredded mozzarella cheese
  2 T grated Parm cheese
  2 T dried parsley
  1 t of dried thyme or sage
  
  Cook potatoes in boiling salted water until tender. Drain and transfer to a mixing bowl; mash potatoes. Add the onions, garlic, milk, butter, egg yolks, pepper, and nutmeg; beat until light and fluffy. Stir in the sausage, cheeses, and parsley.
  Spoon into a greased 2 qt baking dish. Sprinkle with thyme or sage. Bake, uncovered, at 400 for 30 mins. or until lightly browned and heated through
Creamy Macaroni & Cheese (chihuahua)
- 2 cups macaroni
  1 cup chicken stock or water
  1 cup heavy cream
  1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
  2 tablespoons butter
  1/2 teaspoon salt and pepper
  Pinch of cayenne pepper
  
  Place pasta and liquids into rice cooker. Close lid and press cook.
  
  When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours
Christmas Breakfast Casserole (scchick)
- 10 slices dry bread
  1 lb. sausage, cooked and drained OR ham (I use Smithfield's Ham Sausage)
  3 cups milk
  1 tsp salt
  1/4 lb. grated cheese - your choice
  10 eggs
  1 T. onion flakes (optional)
  2 cups grated cheese - your choice
  
  Cut bread into cubes. Spread 1/2 of the cubes in a lightly greased 9 x 13 pan. Sprinkle with 1/4 lb. cheese. Add sausage OR ham. Cover with remaining bread
  cubes. Beat together eggs, milk, onion, salt and pour over bread. Top with 2 cups grated cheese. Refrig.
  overnight. bake 1 hr. 350 degrees
Christmas Casserole (5dixie)
- 1 lb. cooked and drained sausage (I use Neese's)
  6 eggs, beaten
  2 cups milk
  1 tsp salt (I add pepper and onion powder or finely chopped onions browned w/the sausage)
  1 tsp dry mustard (if you don't have it, skip it!)
  2 cups bread cubes (about 2 or 3 slices)
  1 cup grated cheese - your choice-I use cheddar and mont. jack
  
  mix eggs w/milk add salt, mustard. Put bread cubes in bottom of 9 x 13 casserole dish. Layer sausage, cheese, and then pour egg mixture over everything. Refrigerate overnight
  
  Next AM: Bake 350 degrees 45 to 60 min. let 'set' for 15 min.
  
  Sometimes I fry bacon really crunchy and put on top the morning I serve.
Crock Pot Macaroni & Cheese (autumnleaf)
- 1 16 oz Elbow Macaroni
  ½ cup Margarine
  2 12oz Evaporated Milk
  3 cups Milk
  24 oz Grated Sharp Cheddar (I used three kinds of cheese)
  1 Tbsp Minced Onion, (optional)
  1 Tbsp Oil
  1 tsp Salt
  Pepper to Taste
  
  Put all of the ingredients in the crockpot. Cook on low for 3-4 hours, or until noodles are soft
Crock Pot Macaroni Pie (southerndixie)
- 8 oz macaroni, cooked and drained
  can of evaporated milk
  1 1/2 cup reg. milk
  1 tsp salt pepper to taste
  1 cup grated medium cheese
  2 cup grated sharp cheese
  1/4 cup melted butter or marg.
  2 eggs, beaten
  
  Mix all ingredients together and put into lightly greased crock pot. Put thin slices of cheese on top.
  Cook 3 hours and 15 min. on low.
Down Home Mac & Cheese (mustbearedneck)
- 1/4 cup butter or margarine
  1/4 cup flour
  1 tsp salt
  2 cups milk
  1/4 lb Velveeta cut-up
  1 8oz cheddar cheese
  2 cups elbow macaroni
  2 tbsp dry bread crumbs (optional)
  
  Melt 3 tbsp butter in large saucepan on low heat. Blend flour and salt; cook and stir one minute. Let the flour cook.
  
  Gradually add milk; cook; stirring occasionally until thickened. Add Velveeta and 1- 11/2 cups cheese. Stir until melted. Stir in cooked macaroni. Lightly grease casserole. Melt remaining 1 tbsp butter and toss in bread crumbs. Sprinkle on top with 1/2 cheese. 350 for 20 minutes or until golden.
Easy Quiche (anonymous)
- 1 9" Pie Shell, unbaked
  2-4 oz. shredded cheddar cheese
  1/2 cup cooked meat (I used 1/4 cup bacon)
  1/4 cup minced onion
  
  6 eggs
  1 1/2 cups half & half
  1/4 teaspoon salt
  1/8 teaspoon pepper
  
  Sprinkle cheese and meat, vegetable etc in pie shell.
  
  Beat eggs. Blend in half & half and seasonings. Pour egg mixture over filling in pie shell.
  
  Bake at 350°F in regular oven for 35 to 45 minutes or at 325°F in Convection oven for 25 to 30 minutes. Quiche is done when a knife in center comes out clean.
  
  NOTE: I cooked in my convection oven at 325 and it still took 40 minutes. LET STAND 10 MINUTES
  
  Next time, I will add some peppers and mushrooms!
Egg Casserole (Drew2)
- 1 box (6 ounce) seasoned croutons
  2 lbs mild pork sausage, either from the butcher or the tube just crumble it and brown it and drain well
  1 cup grated Cheddar cheese
  1 can (4 ounce) sliced mushroom, drained
  1 can (4 ounce) chopped green chilies, drained
  2 cups milk
  3 eggs
  1 t dry mustard
  1 can (10 ounce) mushroom soup
  
  In a 9x13 glass casserole dish, layer the croutons, sausage, cheese, mushrooms, and green chilies. Beat milk, and eggs together until frothy. Stir mustard into soup and the add that to the egg milk mixture. Pour over the casserole. Cover and store in fridge overnight. Preheat oven to 325, uncover casserole and bake 1 hour.
Egg Casserole (hollee)
- Layer in a 9x13 baking dish in the following order -
  
  8 slices bread - cut into approx 1" cubes
  1-1/2 lbs browned pork sausage (I use Jimmy Dean turkey sausage)
  3/4 cups grated cheddar cheese
  Beat togother:
  4 eggs
  3/4 tsp dry mustard (I use prepared)
  2-1/2 cups mulk
  3/4 tsp salt
  Pour over the top. Cover and refrigeratae over night.
  
  Next morning, mix togehter:
  1 can cream of mushroom soup
  1/2 can milk
  Pour over top.
  Bake at 325 degrees for 1-1/2 hours
Egg Casserole (Jerz girl2)
- 8 T butter, divided
  2 T all purpose flour
  1/2 t salt
  1/8 t pepper
  2 cups milk
  1 cup(4 ounces) process cheese (Velveeta) shredded
  1 cup cubed fully cooked ham
  1/4 cup sliced green onions
  12 eggs, beaten
  1 can (4 ounces) mushroom stems and pieces, drained...OPTIONAL
  1-1/2 cups soft bread crumbs
  additional sliced green onions optional
  
  In a medium saucepan, melt 2 T butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add the cheese, mix well and set aside.
  In a large skillet, saute ham and onions in 3 T butter until onions are tender. Add eggs, cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 X 7 X 2 inch baking dish. Melt remaining butter, toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Remove from refrigerator 30 mins. before baking.
  Bake, uncovered, at 350 for 25-30 mins. or until top is golden. Sprinkle with onions if desired.
  Enjoy!
Fiesta Casserole (butterflylady)
- Ingredients:
  1/2 cup sweet red peppers, finely chopped
  1/2 cup sweet yellow peppers, finely chopped
  1/2 cup mild green chiles (canned or frozen), finely chopped
  1 cup mushrooms
  1/2 cup green onions, finely chopped
  1 tablespoon canola or sunflower oil
  2 teaspoons garlic powder
  6 small corn tortillas, cut into 1/2 inch strips
  2 cups cheddar cheese, shredded
  1 cup part skim mozzarella cheese, shredded
  18 large eggs
  1/3 cup half and half
  1 cup fresh tomato, sliced
  Paprika
  
  Instructions:
  The day before serving, spray liberally a 15x10x2 baking dish with cooking spray. Saute in oil until transparent the red pepper, yellow pepper, green chiles, mushrooms and green onion. Set aside and allow to cool. In baking dish, layer half of sauteed vegetable mixture, half of tortilla strips, and half of cheese. Repeat with remaining sauteed vegetables, tortilla strips and cheese. Beat eggs and add half and half. Pour egg mixture over casserole. Arrange tomato slices on top. Cover with plastic wrap and refrigerate overnight.
  
  Next morning, heat oven to 350. Remove plastic wrap from baking dish, sprinkle with paprika and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned.
Ina Garten's Mac & Cheese (mineralgal1)
- Vegetable oil
  Kosher salt
  1 pound elbow macaroni or cavatappi (see Note)
  1 quart milk
  8 tablespoons (1 stick) unsalted butter, divided
  1/2 cup all-purpose flour
  12 ounces Gruyere cheese, grated (4 cups)
  8 ounces extra-sharp cheddar, grated (2 cups)
  1/2 teaspoon freshly ground black pepper
  1/2 teaspoon grated nutmeg
  3/4 pound fresh tomatoes (4 small)
  1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
  
  Preheat the oven to 375 degrees F.
  Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  
  Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  
  Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
  
  Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes
Jimmy Dean Breakfast Casserole (anisa)
- 1 pkg.Regular Flavor Jimmy Dean Pork Sausage
  10 eggs, lightly beaten
  3 cups milk
  2 teaspoons dry mustard
  1 teaspoon salt
  6 cups cubed bread
  2 cups shredded sharp Cheddar cheese
  1/2 teaspoon black pepper
  1/2 cup sliced mushrooms (optional)
  1 medium tomato, seeded and chopped (optional)
  1/2 cup thin-sliced green onions (optional)
  
  Preheat oven to 325. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
  
  Note: may be assembled ahead and refrigerated up to 12 hours before baking.
  Makes 6 servings
Mac & Cheese (anonymous)
- Ingredients
  
  3 1/2 cups large elbow macaroni
  10 oz. Velveeta cheese, cut into 1" squares
  10 oz. white Vermont cheddar cheese, cut into 1" squares
  15 oz. Gruyère cheese, shredded
  1 1/2 cups of jack and cheddar cheese (combined), shredded
  4 oz. cream cheese (at room temp.)
  2/3 cup sour cream
  1 1/3 cups heavy cream
  1 1/3 cups half-and-half
  1 egg
  2 to 3 Tbsp. flour
  1 Tbsp. Worcestershire sauce
  1 tsp. garlic powder
  1 tsp. onion powder
  1 tsp. dry mustard powder
  1/8 to 1/4 tsp. cayenne pepper
  1/8 tsp. nutmeg (fresh if you have it)
  1 tsp. kosher salt
  A pinch of paprika
  1 Tbsp. fresh chives (for garnish)
  
  Directions
  
  1. Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
  
  2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.
  
  3. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruyère cheese evenly over the top -- gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyère down deeper below the surface.) Wash your hands!
  
  4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly -- we're talking approximately 30 minutes. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I'm watching you!).
  
  5. Get out of town! This is actually a one-way ticket to paradise.
  
  For a super delish variation, omit the nutmeg and scatter 1/2 cup finely chopped onions and celery (that have been sautéed in 1 Tbsp. butter until clear) plus a 9-oz. packet of flaked white albacore tuna over the noodles before adding the cream mixture. Never mind what I said before -- this is the best ever!
  
  Serves 10
  
  **From Good Morning America
Macaroni & Cheese (adeli)
- 8 tablespoons (1 stick) unsalted butter, plus more for dish
  6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  5 1/2 cups half and half
  1/2 cup all-purpose flour
  2 teaspoons salt
  1/4 teaspoon freshly grated nutmeg
  1/4 teaspoon freshly ground black pepper
  1/4 teaspoon cayenne pepper, or to taste
  2 1/2 cups grated sharp white cheddar cheese
  2 cups Fontina cheese
  1 cups grated Gruyère cheese or 1 1/4 cups grated Pecorino Romano cheese
  1 pound elbow macaroni or penne rigati
  
  Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  
  In a medium saucepan set over medium heat, heat half and half. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  
  While whisking, slowly pour in hot half and half. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  
  Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 cup cheddar and the fontina cheese, and 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.
  
  Fill a large saucepan with water; bring to a boil. Add pasta. Cook until al dente. Transfer pasta to a colander, rinse under cold running water, and drain well. Stir pasta into the reserved cheese sauce
  Pour mixture into prepared dish. Sprinkle remaining cheddar cheese, Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes
Macaroni & Cheese (autumnleaf)
- 8 oz. raw (uncooked) elbow macaroni
  4 tbsp. butter
  2 tbsp. flour
  2 cups hot milk
  salt and freshly ground black pepper to taste
  1/4 tsp. nutmeg
  1/8 tsp. cayenne pepper
  2 cups diced sharp cheddar cheese
  2 tbsp. grated Parmesan cheese
  
  Preheat oven to 375F.
  
  Cook the macaroni according to package directions; it should be tender but not mushy. Pour the macaroni into a colander and immediately rinse with cold water. This will keep the macaroni from sticking. Set aside.
  
  Melt half the butter and stir in the flour, using a wire whisk. Add the milk, stirring rapidly with the wisk. Bring to a boil, stirring constantly. When the mixture is thickened and smooth, add salt, pepper, nutmeg, and cayenne pepper. Remove the saucepan from the heat and stir in the cheddar cheese.
  
  Butter a 2-quart baking dish and pour a little of the sauce over the bottom. Add a layer of macaroni, more sauce, and so on, but end with a layer of sauce. Sprinkle with parmesan cheese and dot with remaining butter.
  
  Bake until bubbling and golden-brown, about 25 minutes.
Macaroni & Cheese (BeanCounter17)
- 2 Tbsp cornstarch
  1/2 tsp salt
  1/2 tsp dry mustard
  1/4 tsp pepper
  2 1/2 cups milk
  2 Tbsp butter/margarine
  2 cups shredded American or Cheddar cheese (I actually use double this)
  8 oz of macaroni - cook it 7 minutes and drain
  
  Combine first 4 ingredients and stir in milk adding butter/margarine when it starts warming up. Stir constantly bring to a boil over med high heat and boil 1 minute or longer (until it starts thickening up).
  
  Stir in half of the cheese until it is melted and add the macaroni. I then take half the mixture and put into a greased 2 qt casserole, layer some more shredded cheese on top and then top with the rest of the macaroni/sauce and end with shredded cheese on top.
  
  Bake uncovered at 375 for 25 minutss or until top is lightly browned.
  
  I let it cool down for about 15 minutes and you have the layered cheese start to firm backup a little. Makes for different textures which I love. (I don't like mine real creamy like the boxed kind makes).
Macaroni & Cheese (lovetheQ)
- 1 pound elbow macaroni
  Salt and pepper
  1 can cream of mushroom soup
  1 1/2 cups shredded American cheese
  1 1/2 cups shredded sharp cheddar
  1 cup skim milk
  whole wheat toast
  
  Cook the macaroni. Drain. Salt and pepper to taste. Stir in the mushroom soup.
  
  Pour layer of macaroni/mushroom mix into pan
  
  Mix the cheeses. Spread half of the cheese over the macaroni in the pan. Continue with another layer of the macoroni and the cheeses. Pour the milk over the entire pan. Crumble a few pieces of toast over the top.
  
  Cook at 350 for 15-20 minutes. Enjoy!!
Macaroni & Cheese (MISSY413)
- 1 box of elbow macaroni
  8 oz cheddar cheese
  8 oz Velveeta
  1 can diced tomatoes
  3 cups milk
  3 tablespoons butter
  3 tablespoons flour
  
  Cook macaroni. Make a roux with butter and flour, add milk When thick and bubbly add cheese until melted, mix in macaroni, then drain can of tomatoes and mix in, bake 350 about 30-45 minutes until brown and bubbly.
Macaroni & Cheese (natvpitt)
- 8 oz. box elbow macaroni, cooked as directed for al dente
  2 Tbs butter added to hot macaroni
  2 cups Sharp cheddar cheese (can use 1cup cheddar, 1 cup cheese of your choice)
  2 eggs, lightly beat
  can evaporated milk,
  more if needed to completely cover mac and cheese.
  
  Put layer of cheese then macaroni
  repeat- then add milk and eggs
  Bake at 350 degrees until done.
  
  Can add 1/2 tsp of paprika, 1/4 tsp garlic powder, if desired (not garlic salt, since cheese is salty enough)
Macaroni & Cheese (Soushi24)
- 8 Tblsp. unsalted butter, plus more for dish
  6 slices good white bread, crusts removed, torn into 1/4 to 1/2-inch pieces
  51/2 cups milk
  1/2 cup all-purpose flour
  2 tsp. salt
  1/4 tsp. freshly grated nutmeg
  1/4 tsp. freshly ground black pepper
  1/4 tsp. cayenne pepper, or to taste
  41/2 cups ( about 18 oz) grated sharp white cheddar cheese
  2 cups ( about 8 oz) grated Gruyere or 1/14 cups ( aprox. 5 oz) grated Pecorino Romano cheese
  1 lb elbow macaroni
  
  Heat the oven to 375 degrees. Butter a 3 quart casserole dish; set aside.
  1. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside.
  2. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 Tblsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring 1 minute.
  3. While whisking slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 11/2 cups Gruyere, set cheese sauce aside.
  5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than directions. until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce
  . 6. Pour mixture into prepared dish. sprinkle remaining 11/2 cups cheddar cheese, 1/2 cup Gruyere, and bread crumbs over top.
  Bake until browned on top, about 30 minutes. Transfer dish to a wire rack and cool 5 min. Serve
  
  A Martha Stewart Recipe
Mini Breakfast Casserole (butterflylady)
- 1 (12 ounce) can biscuit dough (10 count)
  1 lb sausage, browned, drained, and cooled
  2 cups shredded mozzarella cheese
  6 eggs, well beaten
  1/2 cup milk
  1/4 teaspoon salt- 1/8 tsp dry mustard
  1/4 teaspoon pepper
  2 tsp green onions finely chopped
  
  Heat oven to375°.
  Press biscuits onto bottom of muffin tin sealing all areas to make solid crust.
  Sprinkle with cooked sausage, then the shredded mozzarella cheese and onions.
  Mix eggs, milk, salt, pepper and mustard together.
  Carefully pour the egg mixture over meat and cheese.
  Bake 15 minutes or until firmly set in center
Mushroom and Cheese Egg Puffs (katiesmom2)
- 8 oz (227 g) pkg sliced button mushrooms
  1 small red pepper, chopped
  3 garlic cloves, minced
  1 1/2 cups (375 mL) frozen hash browns
  2 tsp (10 mL) paprika, preferably smoked
  Generous pinches salt and pepper
  8 eggs
  1/3 cup (75 mL) milk
  1 tbsp (15 mL) Dijon
  2 green onions, sliced
  1 cup (250 mL) crumbled feta (I think I would substitute a different cheese in these)
  
  1. Preheat oven to 375F (190C). Coat a large frying pan with oil and set over medium heat. When hot, add mushrooms. Stir often until browned around edges, 5 to 7 min. Add pepper, garlic, hash browns, paprika, salt and pepper. Stir often until potato has heated through, about 2 min. Turn into a bowl. Refrigerate until cool.
  
  2. In a medium bowl, whisk eggs with milk, Dijon, salt and pepper. Coat a 12-cup muffin tin with oil. Divide mushroom mixture between cups. Sprinkle with green onions and feta. They will be very full. Pour some of the egg mixture overtop and let it soak through, then top with remaining egg mixture. Bake in centre of oven until set in centre, 25 to 30 min. Let stand 5 min., then run a knife around inside edge of cups. Carefully turn puffs out. Place on plates.
  
  • Make ahead Prepare mushroom mixture and cool. Stir in green onion and feta. Prepare egg mixture and pour into a storage container. Cover both and refrigerate overnight. When ready to bake, spoon mushroom mixture into oiled muffin cups. Pour egg mixture overtop. Bake as above.
  
  These are so cute! They are made in a muffin tin, so they come out looking like little muffins, but they are more like quiches
Paula Dean's Eggs Frittata (Shopping Princess)
- 10 large eggs
  1 (16-ounce) container small curd cottage cheese
  1 (8-ounce) package shredded Monterey Jack cheese
  1 (8-ounce) package shredded Monterey Jack cheese with peppers
  1 (4.5-ounce) can chopped green chilies
  1 (4-ounce) jar diced pimentos, drained
  1/4 cup (1/2 stick) melted butter
  1/2 cup flour
  1 teaspoon baking powder
  1/8 teaspoon ground cumin
  1/8 teaspoon dried oregano leaves
  1/8 teaspoon garlic salt
  1/8 teaspoon ground black pepper
  
  Preheat oven to 350`. Lightly grease a 13x9x2-inch baking dish.
  
  In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheeses, chilies, pimentos, and butter.
  
  In a small bowl combine flour and remaining ingredients; add to egg mixture, stirring well. Pour mixture into prepared baking dish, and bake 55 minutes. Cut into squares.
  
  This recipe can be mixed the night before and baked the next day.
Paula Dean's Cheesy Mac & Cheese (Haggered Mom)
- 4 cups cooked elbow macaroni, drained
  2 cups grated cheddar cheese
  3 eggs, beaten
  1/2 cup sour cream
  4 tablespoons butter, cut into pieces
  1/2 teaspoon salt
  1 cup milk
  
  Preheat oven to 350 degrees F.
  Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Pimento Cheese Spread (msclassylady717)
- 1 lb. Sharp cheddar cheese
  1 ½ oz. Jar chopped pimento; drained
  1/3 cup mayonnaise
  1 tbs. vinegar
  ¼ tsp. dry mustard
  ¼ tsp. Worcestershire
  ½ tsp. salt
  ½ tsp. pepper
  
  Directions
  Using your shredding blade, shred cheese. Remove blade; insert dough blade. Add pimentos and mayonnaise mixture. Blend on medium speed until creamy. Serve with crackers, celery or as a sandwich. Refrigerate unused portion
Sausage and Potato Breakfast Casserole (Merideth-NH)
- 1 lb. bulk breakfast sausage
  2 tbsp all purpose flour
  1 1/2 cups milk (do not use low-fat or nonfat)
  1 lb. pkg. frozen shredded hash brown potatoes
  4 green onions, finely chopped
  1 1/4 cups grated sharp cheddar cheese
  
  Preheat oven to 350°. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes. Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
  
  Note: My local stores do not carry 1 lb. pkgs. of frozen hash browns, so I just bought a larger pkg. of Ore-ida Hash Browns and used a kitchen scale to measure 1 lb.
Sausage Casserole (lawsrsb91)
- 2 tubes crescent rolls
  1-2 lbs sausage
  2 cups mozzarella cheese
  8 eggs
  1/2 cup milk
  salt & pepper
  
  Unroll the crescent rolls and spread in a 9x13 pan. Spread the dough up the sides of the pan.
  
  Fry the sausage (1-2 lbs depending on how much sausage you want, I use 2 pounds). Drain fat off and layer over the crescent rolls.
  
  Sprinkle mozzarella cheese over the sausage.
  
  Beat eggs and milk together. Add salt and pepper and pour over everything.
  
  Bake at 350 for around 45 minutes. Sometimes it takes longer and if the crust starts getting too brown, throw a piece of foil over it till the egg is done.
Smokey Shrimp and Cheese Grits (ryoun2)
- 3 cups chicken stock or broth
  3/4 cup quick grits
  1/4 lb (1 cup) shredded white cheddar
  3 tbsp unsalted butter
  salt and fresh ground pepper to taste
  2 tbsp extra virgin olive oil
  3/4 bacon, cut in "matchsticks" (much easier to do when frozen)
  4 cloves garlic, minced
  1 lb shelled shrimp
  2 tbsp chopped Italian or flat-leaf parsley
  
  In a large skillet, heat the olive oil to shimmering over medium-high heat. Add bacon, and cook, stirring occasionally, until crisp, about 9 minutes. Set aside to drain on paper towel-lined platter.
  
  In a medium saucepan, bring stock/broth to boil. Whisk in grits and stirring constantly, cook over medium-high heat until thickened, about 5-6 minutes. Add cheese, butter, salt and pepper, and stir until cheese melts. Set aside.
  
  Pour off all but 4 tbsp of pan fat. Add garlic and cook until fragrant. Add shrimp and cook until pink, about 3 min. Stir in parsley and bacon.
  
  Spoon grits into 4 bowls. Top with shrimp and bacon and serve immediately. A "dry" chardonnay goes well.
Spinach & Egg Casserole (Jerz girl2)
- 1 lb. bulk italian sausage
  1 cup chopped onion
  1 jar (7 ounces)roasted red peppers, drained and chopped, divided
  1 package (10 ounces) frozen chopped spinach, thawed and well drained
  1 cup all purpose flour
  1/4 cup grated parmesan cheese
  1 t dried basil
  1/2 t salt
  8 eggs
  2 cups milk
  1 cup (4 ounces)shredded provolone(I use a very good creamy Italian one) cheese, fresh rosemary or dried OPTIONAL
  
  In a skillet, cook sausage and onion over medium heat until sausage is no longer pink, drain. Transfer to a greased 3 qt. baking dish. Sprinkle with half of the red peppers and all of the spinach. In a mixing bowl, combine flour, parmesan cheese, basil, and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
  Bake at 425 for 20-25 mins. or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 mins. longer or until cheese is melted. Let stand 5 mins. before cutting. Garnish with rosemary if desired.
Star Jones' Mac & Cheese (hollee)
- ½ stick of butter
  3 cups of milk
  6 oz of Sharp Cheddar Cheese (shredded)
  6 oz of Extra Sharp Cheddar Cheese (shredded)
  8 oz of Velveeta Cheese (shredded)
  2 oz of Blue Cheese (shredded)
  2 oz of Gorgonzola Cheese (shredded)
  Salt and pepper to taste
  1 box of Elbow Macaroni
  Olive Oil
  1 large baking or casserole dish
  
  Pre-heat oven to 350°.
  
  Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a ½ oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking.
  
  While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil.
  
  Drain macaroni and pour ½ into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the dish and stir well.
  
  Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve.
Veggie Frittata (shamalamadingdong2)
- 1/2 lb. fresh mushrooms, sliced
  2 onions, chopped
  1 10 oz. pkg. frozen spinach
  6 eggs
  1/2 to 3/4 tsp. salt
  1/16 tsp. nutmeg
  2 6 oz. jars marinated artichoke hearts, drained and cut up
  1 1/2 c. cheddar cheese, grated
  
  Saute mushrooms and onions in small amount of vegetable oil. Thaw spinach and drain well. Beat eggs lightly and add salt and nutmeg. Mix with mushrooms spinach, artichoke hearts, and cheese. Bake in a buttered casserole at 350 degrees for 45 minutes. Serves 6.
Venetian Mac N Cheese (TattleTale)
- 12 ounces wide egg noodles (I used bow-tie)
  2 1/2 cups whole milk
  2 cups heavy cream
  2 teaspoons all-purpose flour
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  2 cups packed grated Fontina
  1/2 cup packed finely grated Parmesan
  1/2 cup packed finely grated Romano
  3/4 cup packed grated mozzarella
  4 ounces cooked ham, diced, optional
  2 tablespoons finely chopped fresh Italian parsley leaves
  
  Preheat the oven to 450 degrees F.
  Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but al dente, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the milk, cream, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles, and the cheese melts and begins to brown on top, about 15 minutes. Let stand for 10 minutes before serving.
  
  A Giada DeLaurentis recipe

Nightowlz · ‎03-11-2010

Here are the Beef Recipes

BB Recipes/Q (Hollee)

Beef

Almost Cabbage Roll Casserole (autumnleaf)
- 1 lb lean ground beef, uncooked (can also use ground turkey)
  3/4 cup uncooked long grain rice (can also use brown rice or barley)
  1 large onion, chopped
  2 cloves garlic, minced
  1/2 tsp. salt
  1/4 tsp. pepper
  28 oz can tomato sauce
  1/4 cup cider vinegar
  1/4 cup brown sugar
  2 tsp dry mustard
  8 cups coarsely chopped cabbage (about 1 medium head)
  
  In a large bowl, mix beef, rice, onion, garlic, salt and pepper. In another bowl, stir together tomato sauce, vinegar, brown sugar and mustard. Layer 1/3 of the cabbage in bottom of a 3 quart casserole. Arrange 1/2 of the mean mixture on top. Cover with 1/3 of the cabbage. Top with remaining beef mixture and remaining cabbage. Pour tomato sauce mixture over top, but do not stir. Casserole will be full. Cover. Place on cookie sheet to catch any spills. Bake at 325 for 2 hours without stirring. Do not uncover so the steam will cook the rice and meat. Turn off heat and let sit in oven for about 15-30 min or until all liquid is absorbed (check to see if this is necessary).
  
  4-6 servings
  I don't always layer it, sometimes just combine the cabbage and meat mixture and pour the sauce over. It's also good made with fresh sausage instead of hamburger
BBQ Beef/Pork Sandwiches (Shopping Princess)
- 1 can tomato soup
  2 lbs beef or pork, CUBED (or mixture of 1 lb. beef & 1 lb. pork)
  1/2 cup sugar
  1/4 cup vinegar
  1/3 cup Worchestire Sauce
  1 medium onion chopped
  1 cup water
  
  Mix soup, sugar, vinegar, Worchestire Sauce, onion and water together in baking dish. Add meat and stir. Cover pan and bake at 350` for 3-4 hours. Mash during cooking.
BBQ Short Ribs (desi&avrilsmommy)
- 4 lb. beef short ribs
  1 large onion, coarsely chopped
  1 cup Barbecue Sauce, any flavor
  1/4 cup honey
  1/4 cup flour
  1 Tbsp. yellow mustard
  
  Place ribs and onions in slow cooker.   Mix barbecue sauce, honey, flour
  and mustard; pour over ingredients in slow cooker.   Cover with lid. Cook on low
  for 6 to 8 hours (or on high for 5 hours) or until ribs are tender.
  
  Remove ribs from slow cooker; cover to keep warm. Skim excess fat from sauce;
  return ribs to sauce. Stir gently until evenly coated.
Beef and Cheddar Pie (iam4truth)
- 1 9" unbaked pie crust. (I use a deepdish one)
  1/2 c. chopped onions
  1 lb. hamburger
  3 tbsp. all-purpose flour
  1 tsp. salt
  1/2 tsp. pepper
  8 oz. Cheddar cheese
  1 1/2 c. milk
  2 eggs
  1 tsp. Worcestershire sauce
  
  Preheat oven to 400 degrees. Prepare pie crust in a pie plate if you are not using one of the pre-made ones.
  
  In skillet, brown the beef and chopped onions together. Remove from heat and drain. Stir flour, salt, and pepper into the beef mixture. Spread beef mixture over pie crust. Shred cheese and layer over beef mixture. Thoroughly blend the milk, eggs, and Worcestershire sauce with a wire whisk, then pour the mixture over meat and cheese. Place the pie pan on a cookie sheet and bake until knife comes out clean. (30-35 minutes).
Beef and Cheese Enchilada (yellowrose)
- 1 pould lean ground beef
  1/2 tsp. salt
  1/4 tsp. pepper
  1 medium onion, chopped (1/2 cup)
  1 - 16oz reduced-fat sour cream (2 cups)
  1 - 15oz can yellow & white corn, drain
  2 cups shredded Mexican 4-cheese blend (8 oz)
  8 flour tortillas (8 inches in diameter)
  1 can (10 oz) hot enchilada sauce
  1 can (10 oz mild enchilada sauce
  
  Heat over 350. Sprinkle beef with salt & pepper. Cook beef & onion in 10" skillet over medium heat, stirring occasionally until beef is brown. Drain. Stir in sour cream & corn.
  
  Sprinkle 1 cup of the cheese in bottom on ungreased rectangle baking dish 13X9. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops of hot endhilada sauce. Roll tortilla around fillings; please seam down on cheese in baking dish. Pour remaining hot & mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.
  
  Bake uncovered about 15 min. or until cheese is bubbly.
  
  These are good - calls for hot enchilada sauce, and as spicy as I like my food, this was just too hot for me. The last time I made this, I used mild and then topped with a few jalapenos.
  
  *This is good - buy a can of potatoes and cut up into tibits size. Or cook 1 potato and do the same thing. Add however much of the potato you want in with the meat when you add corn & sour cream. Last night I used about half of a potato - a whole can or whole potato would probably be too much.
  
  Enjoy
Beef Burgundy - Slow Cooker (hollee)
- 4 slices bacon
  2 lbs beef stew meat, cut into cubes
  2 large carrots, sliced
  1 medium ionion, sliced
  1/2 cup all purpose flour
  1/2 tsp dried marjoram
  1/4 tsp pepper
  1/4 tsp garlic powder
  1 (10 oz) can beef broth
  1/2 cup burgundy
  1 tbsp Worcestershire sauce
  1 (8 oz) pkg sliced mushrooms (about 3 cups)
  1 (16 oz) pkg uncooked egg noodles
  2 tbsp chopped fresh parsley
  
  Cook bacon until crisp. Drain and crumble. In slow cooker, combine cooked bacon, beef, carrots and onion.
  
  In small bowl, combine flour, marjoram, pepper and garlic powder. With wire whisk, stir in broth, wine and Worcestershire sauce until smooth. Add to mixture in slow cooker and stir to combine
  
  Cover and cook on high setting for 1 hour
  
  Reduce heat to low setting and cook additional 5-6 hours or until beef is tender
  
  Stir in mushrooms. Increase heat to high setting and cook and addiitonal 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain. Serve beef over noodles - sprinkle with parsley.
  
  Serves 8
Beef Stew (adeli)
- 1/3 cup all-purpose flour
  1 teaspoon salt
  1/4 teaspoon freshly ground pepper
  2 pounds beef, cut into 1-inch cubes from a chuck potroast (I cut my own)
  1/4 cup olive oil
  1 tablespoon soy sauce
  4 large peeled and smashed cloves of garlic
  2 large onions, each cut in 1/4s or 12 small peeled pearl onions left whole.
  2 bay leaves
  3 cups of water
  1 8 ounce can of tomato sauce
  12 small carrots, peeled and trimmed or 6 large ones cut on the diagonal into two inch pieces
  8 to 10 small new potatoes, peeled or 4 baking potatoes peeled and quartered.
  1 cup frozen peas that have been thawed
  
  Coat the beef cubes in flour mixed with salt and pepperthe mixture. Shake off excess. In a large Dutch oven over high heat, brown the cubes of beef in the olive oil. Add garlic and lightly brown.
  Add the onions and tomato sauce, water, soy sauce and bay leaves.
  Reduce the heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.
  Add the carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more. Add peas. If gravy is not thick enough, mix a couple tablespoons of flour in some water and stir until perfectly smooth. Then add some of the hot stew liquid to it and then add it to the stew.
  
  Note: You can use wine in place of some of the water. You can fry bacon and use drippings to brown the beef in. You can make this with or without potatoes. You can add turnips etc.
  
  Serves 6
Beef Stew (Idacat)
- I usually just throw it together and don't use a recipe.
  
  Season about a half cup of Wondra (other flour can be used but this works best) with salt, pepper, paprika and a bit of garlic salt in a plastic bag, mixing four and seasonings very well
  
  Add about 1 lb, more or less, stewing beef cubes to the plastic bag with the flour, and toss until the cubes are coated and there is little to no loose flour in the bag.
  
  Meanwhile melt 2T shortening and 2T butter in dutch oven until hot enough to sizzle when a cube of floured meat is added. When it reaches this point add the entire contents of the plastic bag, meat cubes and residual flour. Stir and cook floured meat cubes in the shortening/butter mixture until they are pretty well browned then add 1 pkg brown gravy mix, 2 cups water, and 1/2 cup red wine (cooking wine will do, and you can do this, I'm a Latter Day Lady too, the alcohol in the wine cooks off, or, you can leave it out but the resulting product will be less "hearty"). Bring this to a boil and add:
  
  1 onion, cubed, size is up to you
  1c, chunky sliced celery
  2T dehydrated parsley
  1 large bay leaf
  
  Bring back to slow boil and reduce heat to low or simmer, cook until meat is tender.
  
  When meat is tender add baby carrots, or sliced carrots (fresh) and cubed peeled russet or red potatoes. Bring back to simmer.
  
  About 5 minutes before serving, add 1 cup (more or less) frozen peas.
  If the stew is watery at this stage, add more Wondra flour shaken in a jar with cold water (1/4 cup flour to 3/4 cup water) gradually, until stew is of desired thickness.
  
  There are any manner of things you can add besides those listed above; I sometimes add turnips or cabbage, and have been known to add brussel sprouts. Learn to be creative !!
  
  You'll need to taste along the way to see if you need to add additional salt and pepper.
Beef Tips and Rice (blueguitargirl)
- 2 lbs cubed beef stew meat
  1 onion, chopped
  1 package brown gravy mix
  1/4 cup soy sauce
  1/4 cup Worcestershire sauce
  2 cups water
  3 tablespoons vegetable oil
  1 teaspoon minced garlic
  1 teaspoon salt
  1 teaspoon ground pepper
  1 cup water
  
  In a large skillet, heat oil over high heat.
  Saute the onion until translucent.
  Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
  Stir in garlic, salt and pepper.
  Bring to boil and reduce heat.
  Cover and simmer for 1 1/2 to 2 hours.
  Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
  Serve over egg noodles, rice or mashed potatoes.
Connecticut Supper (oceantown)
- 1/2 medium onion, chopped
  1 Tablespoon vegetable oil
  2 pounds boneless beef chuck, cut in 1-inch cubes (stew meat)
  1 cup water
  1 teaspoon Worcestershire sauce
  1 beef bouillon cube
  2 large potatoes, sliced 1/8 inch thick
  1 can cream of mushroom soup
  1 cup sour cream
  1 cup milk
  1 teaspoon salt
  1/4 teaspoon black pepper
  1 cup grated cheddar cheese
  
  1. Brown onions in oil. Add meat, water Worcestershire and bouillon cube. Cover and simmer for 50 minutes.
  2. Heat oven to 350 degrees. Pour meat and broth into a 13x9x2-inch baking dish.
  3. Place potato slices over meat.
  4. Blend soup, sour cream, milk, salt and pepper. Pour evenly over top of potatoes. Sprinkle with cheese.
  5. Bake uncovered for 1 1/2 hours or until done. 6-8 servings
Country Fried Steak (bunnyb)
- This is from the Top Secret Restaurant Recipe book, and it works. The secret is to freeze the raw steak after it has been breaded, so the coating doesn't come off when it's fried.
  2 cups all-purpose flour
  1 Tbs. salt
  1/4 tsp. ground black pepper
  2 cups water
  4 4-oz. cube steaks
  Prepare ahead of time, so the steaks can freeze. Mix the flour, salt & pepper together and put in a large, shallow bowl. Put the water in another bowl. Trim the steak and flatten them out fairly well.
  Dredge steak in the water, then the flour. Repeat this once more, and place the steak on waxed paper, and freeze.
  Deep fry steak for 8 to 10 min., or until golden brown.
  
  GRAVY: Brown about 1 1/2 Tbs. ground beef, add 1/4 cup of flour and stir into the meat. Then add 2 cups of chicken stock,2 cups of whole milk, season with salt & pepper. Cook for 10 to 15 min.until thick. Keep warm while the steaks are frying.
  Enjoy!!!
English Spiced Beef (cherry)
- 6 lb Joint of beef
  3 oz Light brown sugar
  1 oz Black peppercorns
  1 oz Juniper berries
  1 oz Allspice berries
  4 oz Sea salt
  1/4 oz Saltpeter
  
  This was one of the great Victorian Christmas season dishes; the perfect centre piece for a cold supper buffet. A neat round joint of silverside or topside is the best for this kind of dish. Saltpeter is
  necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
  
  Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
  
  Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and
  rub the pickling mixture into the flesh daily.
  
  When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it. Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly. Preheat the oven to 275 deg Farenheight. Bake the meat slowly allowing 45 min per lb. When the meat is cooked, remove the pot and set aside until it is quite cold.
  
  Unwrap the meat, drain off any excess liquid and place on a board. Cover with foil, put a weight on it and leave for at least 24 hr.
  
  Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.
  
  **I had a lovely neighbor from Canada that used to make this every year..It is time consuming but delicious and very different
  
  Extracted from: The Perfect Pickle Book By: David Mabey and David
Hamburger Casserole (Hooty)
- 1 lb. lean ground beef
  1 small onion (chopped)
  1 sm. pkg. macaroni
  1 can tomato soup
  1 can cream of mushroom soup
  1 sm. can black or green olives
  1 - 1 1/2 cups grated cheddar cheese
  Seasonings to taste
  
  Brown meat & onion & seasonings, pour in tomato soup, & simmer. Cook macaroni until tender, drain, & add cream of mushroom soup. Place macaroni mixture in casserole dish, pour meat mixture over the top, add olives, & top with grated cheese. Bake at 350 for 30 mins. or until cheese is melted
Inside Out Stuffed Peppers (anonymous)
- 1 16 oz package frozen bell pepper mix or pepper stir fry mix
  1 onion halved then sliced
  1 cup long grain rice, rinsed
  2 1/2 cups water
  2 8oz cans or 1 16 oz can tomato sauce
  1 lb extra lean (97/3) ground beef
  salt and pepper to taste (I use fresh ground gourmet pepper, adds a little zip)
  
  1)crumble ground beef and brown in rice cooker using cook setting (drain any residual fat if necessary)
  
  2)add remainder of ingredients, mix well
  
  3)cover and latch rice cooker, set to cook and forget about it until you're ready to eat.
  
  You can stir it during cooking and have to if you are making on the stovetop, but in the rice cooker it isn't really necessary. It takes 20-25 minutes to cook.
Italian Sausage & Peppers - George Foreman (Soushi24)
- 4 links favorite Italian sausage (about 1 1/2 pounds)
  
  1 large green pepper, washed, cored, cut into strips
  
  1 medium onion, peeled, sliced
  
  4 sub-style buns
  
  Lightly spray the grill with the cooking spray and preheat it for 5 minutes. Place the sausage on the top portion of the grill. Place the onions and peppers on the bottom portion. Grill, with lid closed, about 7 minutes or until the sausage is cooked through. Warm the buns in a bun toaster. Serve the sausage with the grilled onions and peppers along with your favorite condiments, such as Dijon or hot mustard.
  
  Makes 4 servings.
Li'l Cheddar Meat Loaves (Soushi24)
- 1 egg
  3/4 cup milk
  1 cup (4-ounces) shredded cheddar cheese
  1/2 cup quick-cooking oats
  1/2 cup chopped onion
  1 teaspoon salt
  1 lb lean ground beef
  2/3 cup ketchup
  1/2 cup packed brown sugar
  1 1/2 teaspoons prepared mustard
  
  In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt.
  Add beef and mix well. Shape into eight loaves;
  place in a greased 13-in. x 9-in. baking dish.
  Combine ketchup, brown sugar and mustard; spoon over loaves.
  Bake, uncovered, at 350' for 45 minutes .
MBR's Meatballs with Mushroom Soup (Bangor1)
- 1 lb ground beef
  1/2 lb ground pork
  2 eggs well beaten
  2/3 cup parmesan cheese
  1/2 tsp oregano
  1/4 tsp thyme
  Dash of pepper
  1 can cream of mushroom soup
  2/3 cup water
  
  Mix the beef, pork, eggs, cheese, oregano, thyme and pepper. Make into balls about one inch in diameter. Brown in skillet. Drain off fat. Combine soup and water and pour over meatballs. Simmer for about 25 minutes or put in casserole in oven for about 1 hour at 325 degrees.
MBR's Norsk Meatballs (Bangor1)
- 1 lb ground beef
  1/3 lb ground pork
  1/2 cup bread crumbs
  1/2 cup milk
  1 egg
  1 tsp salt
  Fresh ground pepper
  small amount of flour
  
  Gravy:
  Drippings
  4 cups water
  6 Tbsp flour
  Salt to taste and a little sugar
  
  Have meat ground as fine as possible. Blend other ingredients in blender and combine with meat. Add a little flour to make meat mixture easy to handle and shape into walnut-sized balls. Place on broiler rack and bake at 350 degrees until brown - 30 to 45 minutes. From drippings, make gravy, add to meat balls and simmer one hour.
Mini-Mexicali Meatballs - George Foreman (Soushi24)
- 500 gr minced steak
  1 cup small canned red kidney beans
  1/3 cup Taco sauce (spicy or mild)
  1 clove garlic, crushed
  2-3 spring onions, finely chopped
  1/3 teaspoon crushed chilli (optional)
  little salt
  seasoned pepper
  shredded lettuce, chopped tomato,
  cucumber, red onion
  additional Taco sauce
  light sour cream
  guacamole (optional)
  coriander
  taco shells
  
  Method:
  In a large bowl combine the minced steak, beans, Taco sauce, garlic, chopped spring onions, chilli and salt and pepper. Mix very thoroughly until well blended. Shape into small balls, about the size of a walnut. (These may be made in advance and refrigerated.)
  To cook, preheat the GEORGE FOREMAN GRILL, place the taco meatballs on the surface. Cook for 4 minutes. Remove used drip tray and replace with another. Arrange a taco shell in the tray, spoon a little of the salad mix in the base and, using your spatula scoop about four of the meatballs on top. Taco sauce, a little sour cream and a scoop of guacamole may be added or guests may serve themselves to these. Garnish with coriander and proceed until all taco shells and meat balls have been served.
Food's Meatballs (TennesseeYankee)
- 1 lb. ground beef
  1/4 cup coarsely chopped fresh parsley
  2 eggs
  1 tsp. salt
  1 - 1 1/2 tsp. pepper
  3/4 cup dry bread crumbs
  1 1/2 tsp. garlic powder
  1/2 cup grated parmesan
  
  Preheat over to 350 degrees. In a large bowl mix together all the ingredients. Form the mixture into meatballs, place on a cookie sheet that has been coated with nonstick vegetable spray, and bake for 25-30 minutes or until done.
  
  Add to your favorite sauce and serve over spaghetti.
Muffaletta Sandwich (hollee)
- 3 large garlic cloves, crushed
  1 cup chopped green olives stuffed with pimientos
  1 cup pitted and chopped "black-ripe" olives or Calamatas
  1/2 cup roasted sweet red peppers, chopped
  1 cup olive oil
  3 Tbsp. chopped fresh parsley
  2 Tbsp. white wine vinegar
  1/3 lb. salami
  1/2 lb. provolone cheese
  1/2 lb. mild cheese
  1/3 lb. mortadella
  1/3 lb. prosciutto
  
  The roasted red peppers are usually available at many delis or in the gourmet food section.
  
  Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).
  Makes 6 servings.
  
  This is a nice twist on a basic sandwich. I've made this same recipe before and on occasion, wrap it in tin foil and heat in the oven. It's a very hearty sandwich and you can easily make substitutions with some of the ingredients if your local deli doesn't have them.
Pot Roast (Shopping Princess)
- First, you brown the Pot Roast (not necessary though), season with salt and pepper. Add 1 can of Vernor's Ginger Ale and 1 bottle of Heinz Chile Sauce. Put everything in the crock pot and cook on low for 8-9 hours.
  
  It makes the most delicious sauce, almost like a BBQ. You can shred the meat and use it on sandwiches or serve as a pot roast but it literally falls apart and serve with mashed potatoes or rice.
Shepherd's Pie (autumnleaf)
- Mashed Potatoes:
  3 pounds Yukon gold potatoes, peeled and quartered
  1 tablespoon salt
  1 cup milk, warm
  1/2 stick butter, room temperature
  
  Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
  
  Filling:
  1 tablespoon vegetable oil
  2 pounds boneless beef brisket or chuck steak, cubed
  2 garlic cloves, chopped
  1 cup chopped onion
  2 bay leaves
  Salt and pepper, to taste
  2 tablespoons flour
  2 cups canned beef broth, low sodium
  8-ounce can chopped tomatoes
  Celery, carrot, 1/2 onion, tied together with string
  2 cups frozen sweet peas, thawed
  2 cups frozen diced carrots, thawed
  1 cup pearl onions, blanched
  3 tablespoons chopped parsley
  
  In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
  
  Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.
  
  *Recipe from Tyler Florence
Spanish Rice (nunya)
- Fry 1/2 lb. bacon set aside
  Brown 1# hamburger
  Add a diced onion and a diced pepper
  Add a cup and a half minute rice
  Add 28 oz can of tomato sauce
  and a half can of water
  
  Simmer about 1/2 hour it will become thick as the rice cooks. Stir in crumbled bacon. I add fresh ground pepper too.
Standing Rib Roast (Soushi24)
- Start with a very high oven temperature to seal in the meat juices. (This is
  equivalent to browning meat before roasting.) When the meat comes out of the oven,
  let it rest before carving, or the juices will run out.
  
  1 standing rib roast of beef, about 6 1/2 pounds
  3 or 4 cloves of garlic, thinly slivered
  Coarse salt and pepper
  
  1. Preheat the oven to 450°F.
  2. Make small slits in the meat with the tip of a small knife; insert the garlic
  slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25
  minutes.
  
  3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1
  3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to
  140°F for a medium-rare center. Let rest for 15 minutes before carving. Per serving:
  379 calories, 1g carbohydrates, 45g protein, 21g fat, 131mg cholesterol.
  Nutritional Breakdown: New Wellness, Richmond, Va.
  
  Makes 8 servings
Swedish Meatballs (Bangor1)
- 1 lb ground beef
  1/4 cup chopped onion
  1 cup bread crumbs
  1 egg lightly beaten
  1 teaspoon salt
  1 1/3 cups milk
  2 tablespoons butter or margarine
  1 beef boullion cube
  1 cup hot water
  2 tablespoons all-purpose flour
  1 teaspoon Worcestershire sauce
  
  In mixing bowl, combine beef, onion, bread crumbs, egg, salt and 1/3 cup milk. Mix well and form into meatballs.
  In large skillet, brown meatballs in butter or margarine, remove from pan. Stir flour into pan drippings, stir until smooth and blended. Dissolve boullion in hot water. Add milk, boullion and Worcestershire sauce to pan dripping, stir until smooth and blended. Return meatballs to pan. Cover and simmer 30 minutes.
Swedish Meatballs (Mae)
- 1 lb. hamburger
  1 egg
  1/2 cup dry bread crumbs
  1 can cream of mushroom soup (the regular size can)
  1 can cream of chicken soup (the regular sized can)
  1/2 cup chopped onion
  1 cup sour cream
  2 TBS. butter
  1/2 cup chopped green pepper
  salt and pepper
  
  Mix hamburger, egg, bread crumbs, salt and pepper to taste; form into meatballs. Cook in skillet on low to medium heat until done. Drain any grease. Add butter, onion and green pepper and cook another 2-3 minutes. In separate bowl, combine the soups and sour cream together. Turn heat down on low and add the soup mixture. Let simmer on low for 20 minutes. Serve with rice or potatoes.
  
  **I serve this dish with egg noodles instead of the rice or potatoes. We also like pickled beets on the side.
Swedish Meatballs (shoprgurl)
- 1-1/2 lb ground beef
  1/2 c. bread crumbs
  1 egg
  1/2 c. milk
  1/4 c. onion
  2 tsp. salt
  1 tsp. sugar
  1/2 tsp. pepper
  1/4 tsp. allspice
  
  For sauce:
  1 T. flour
  1 c. milk
  1/4 c. water
  
  Combine all together and shape in small balls. Brown on all sides. Move meatballs to baking dish. Add 1 T. of flour to pan drippings and brown. Add 1 cup of milk and 1/4 cup water. Boil until creamy on low-medium heat. Pour sauce over meatballs - bake at 350 degrees for about 45 minutes - just to finish cooking the meatballs. You can serve over noodles, or we love them with mashed potatoes.
Swiss Steak (SmokieBear)
- 1 cup unsifted flour
  2-3 lb. beef: cubed steak,
  3 Tbs. vegetable oil
  1 medium onion, minced
  2 stalks celery, minced
  2 carrots, peeled & minced
  1 (one pound)can tomatoes, chopped (do not drain)
  1 small can tomato sauce
  1 1/2 cups beef broth or water
  salt and pepper
  
  Season flour with salt and pepper.
  Dredge beef in flour (both sides)
  Heat oil in a Dutch oven on medium heat
  Brown meat well on boh sides for appx. 5 minutes per side
  Remove meat and set aside
  Sautee onions, celery, and carrots in remaining oil for appx. 8 minutes, until onions are translucent
  Return meat to pot with vegetables on top
  Add tomatoes and tomato sauce on top
  Add beef broth or water
  Cover and simmer for 1 1/2 to 2 hours, basting occasionally
  Season with salt and pepper to taste
  Cut into portions, top with vegetables and gravy, and serve. Enjoy!
Taco Casserole (djune)
- 1 lb ground meat
  ¼ cup chopped onions
  1 can enchilada sauce (mild)
  2 cans cream mushroom soup
  1 can green chilies (mild)
  2 cups grated cheddar cheese
  1 bag nacho cheese Dorito chips
  
  Brown meat and onions until slightly brown, drain. Add can of enchilada sauce and cook 10 minutes on low heat.
  Heat both cans cream of mushroom soup with the green chilies, until hot.
  Layer meat mixture, chips and cheese in a 2qt casserole dish. Pour some of the soup mixture over the layer. Make another layer of meat, chips and cheese, pour the remaining soup mixture over it.
  Bake in a 350 degree oven about 20-30 minutes or until bubbly. Let sit for at least 15 minutes.
  I have served this with chopped lettuce, tomato, black olives, jalapeño’s, sour cream extra chips and salsa, but it is also great without the toppings too!
Tatertot Casserole (Midnightsmom)
- 2 pounds ground chuck
  1 onion, chopped]
  1 can English peas, drained well***
  1 can whole kernel corn, drained well***
  1 large can cream of mushroom soup
  1 regular sized can cream of mushroom soup
  1 bag frozen tater tots
  Salt and pepper to taste
  
  Brown ground beef and onion until meat is no longer pink. Drain well. Mix together will all other ingredient except for tater tots. Spread mixture in a 13 by 9 inch baking dish. Top with tater tots, making sure that they are in a single layer. Bake at 400 degrees for 35-45 minutes, or until tater tots are golden brown.
  
  ***You can omit the corn and peas and substitute 2 cans of mixed vegetables if you prefer.
Tatertot Casserole (sapphiregirl)
- 1 lb ground beef
  1 c shredded cheese (your choice)
  2 - cans cream of chicken soup (could also use cream of mushroom)
  1- pkg frozen Ore ida tater tots.
  
  Brown the beef with a little garlic powder or garlic.Drain. Add soup mixture, stir.
  Layer 9 x 13 pan with tater tots.
  Pour soup mixture on top.
  Add cheese. I usually add more cheese.
  Bake at 400 for 50-60 minutes until cheese is brown.
Unstuffed Cabbage (Shopping Princess)
- 1 head of cabbage
  2 pounds ground sirloin
  1 or 2 eggs
  Grated onion to taste
  32 oz bottle Heinz ketchup
  33 oz (1 liter) bottle Schweppes ginger ale
  Cut cabbage into 1- inch wide strips and put into 8 qt. stock pot. Add the ginger ale and the ketchup, cover and bring to a boil. Cook 15 minutes.
  
  Meanwhile rub or grate onion into meat. Mix well with egg. You can add 1/4 cup raw rice if desired. Form into patties or balls and add to sauce and cabbage. Simmer, covered, for 1- 1/2 hours.
  
  Can be served over mashed potatoes