3 cans french cut green beans
Mix these two ingredients together:
1 can mushroom soup
1 cup sour cream
Cheddar Cheese, grated
French fried onions
Squeeze out juice from green beans. Layer in pan
green beans, sauce, cheese then repeat. Top with
onions. Bake 350 degrees for about 40 minutes.
Thursday, April 14, 2011
Strawberry Trifle by Julie Winter
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips
Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips
Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.
Bunny Munch by Jenny Downs
Bunny Munch
2 bags microwave popcorn
...
1/2 cup creamy peanut butter
1 bag white chocolate chips (2 cups)
1/2 – 1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.
2 bags microwave popcorn
...
1/2 cup creamy peanut butter
1 bag white chocolate chips (2 cups)
1/2 – 1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.
Wednesday, April 13, 2011
Spinach, Strawberry and Romaine Salad with Honey Citrus Vinaigrette by Jeanne Young
1 ½ cups slices strawberries
½ cup chopped pecans
½ cup chopped dried mangos
4-5 romaine lettuce leaves, torn in bite size pieces
8 cups of baby spinach leaves (about 8 oz.)
1 TB golden flax seed
Dressing:
Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.
Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.
½ cup chopped pecans
½ cup chopped dried mangos
4-5 romaine lettuce leaves, torn in bite size pieces
8 cups of baby spinach leaves (about 8 oz.)
1 TB golden flax seed
Dressing:
Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.
Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.
Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young
1-2 hours before serving:
Slice two large tomatoes into ¼ to 3/8 inch slices
Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar
Salt to taste.
Gently turn the tomatoes over to coat them.
After marinating, arrange on a plate or on top of lettuce or other greens to serve
Slice two large tomatoes into ¼ to 3/8 inch slices
Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar
Salt to taste.
Gently turn the tomatoes over to coat them.
After marinating, arrange on a plate or on top of lettuce or other greens to serve
Peanut Butter Rice Krispies
1 c. sugar
1 c. Karo
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
mix sugar and Karo together. Microwave 2 minutes. Add peanut butter and rice krispies and shape into egg shapes. Melt chocolate and butterscotch together and roll eggs in the mixture. Cool.
1 c. Karo
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
mix sugar and Karo together. Microwave 2 minutes. Add peanut butter and rice krispies and shape into egg shapes. Melt chocolate and butterscotch together and roll eggs in the mixture. Cool.
Pistachio Pudding Salad
1- 20 oz. can crushed pineapple, drained
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)
Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)
Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.
Easter Bunny Cupcakes by Jeri Metheny
A cupcake (baked from your favorite recipe)
White Icing
Shredded Coconut
Pink decorators' sugar
Jelly bean nose
Jelly bean eyes
Large marshmallow
Mini marshmallows
Instructions: Frost a cupcake with white icing and sprinkle on shredded coconut fur. Cut a large marshmalow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each on with pink decorators' sugar and set them in place for ears. Add a jelly bean nose and a jelly bean snipped in half for eyes and a mini marshmallow for cheeks. For a finishing touch, drow on decorators' gel pupils or whiskers if you like.
White Icing
Shredded Coconut
Pink decorators' sugar
Jelly bean nose
Jelly bean eyes
Large marshmallow
Mini marshmallows
Instructions: Frost a cupcake with white icing and sprinkle on shredded coconut fur. Cut a large marshmalow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each on with pink decorators' sugar and set them in place for ears. Add a jelly bean nose and a jelly bean snipped in half for eyes and a mini marshmallow for cheeks. For a finishing touch, drow on decorators' gel pupils or whiskers if you like.
Jell-o Eggs by Jeri Metheny
Add 2 1/2 cups boiling water to 4 small or 2 large packages of Jell-o. Dissolve Jell-o completely. Pour into Easter egg molds and chill for at least 3-4 hours.
Cranberry Popcorn Deluxe by "Momzee" and Caron
8 c popcorn w/out butter
3/4 c dried cranberries
1/4 c slivered almonds
1/4 c walnut or pecan halves
1/4 c. honey
3 TBSP. butter
2 TBSP. maple syrup
1/4 tsp. almond extract
1. In a shallow roasting pan, combine popcorn, cranberries, almonds, and other nuts.
2. In a small saucepan, combine honey, butter, and syrup. Cook and stir over medium heat until butter is melted. Remove from heat and stir in extract. Drizzle over popcorn mixture and toss to coat.
3. Bake at 325 degrees for 15 minutes, stirring a couple of times. cool on a wire rack, stirring occasionally. Store in an airtight container. Enjoy.
3/4 c dried cranberries
1/4 c slivered almonds
1/4 c walnut or pecan halves
1/4 c. honey
3 TBSP. butter
2 TBSP. maple syrup
1/4 tsp. almond extract
1. In a shallow roasting pan, combine popcorn, cranberries, almonds, and other nuts.
2. In a small saucepan, combine honey, butter, and syrup. Cook and stir over medium heat until butter is melted. Remove from heat and stir in extract. Drizzle over popcorn mixture and toss to coat.
3. Bake at 325 degrees for 15 minutes, stirring a couple of times. cool on a wire rack, stirring occasionally. Store in an airtight container. Enjoy.
Creamy Herbed Potatoes by The Pioneer Woman
Ingredients
■4 To 5 Whole Russet Potatoes
■1 stick Butter
■1 whole Medium Onion, Finely Diced
■8 ounces, weight Cream Cheese
■¾ cups Heavy Cream
■1 cup Whole Milk (Half-and-Half Works, Too)
■1 teaspoon Finely Chopped Rosemary
■1 teaspoon Finely Chopped Parsley
■1 teaspoon Finely Chopped Chives
■½ teaspoons Finely Chopped Sage
Preparation Instructions
Preheat oven to 350 degrees.
Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.
Allow potatoes to sit 15 minutes before serving.
■4 To 5 Whole Russet Potatoes
■1 stick Butter
■1 whole Medium Onion, Finely Diced
■8 ounces, weight Cream Cheese
■¾ cups Heavy Cream
■1 cup Whole Milk (Half-and-Half Works, Too)
■1 teaspoon Finely Chopped Rosemary
■1 teaspoon Finely Chopped Parsley
■1 teaspoon Finely Chopped Chives
■½ teaspoons Finely Chopped Sage
Preparation Instructions
Preheat oven to 350 degrees.
Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.
Allow potatoes to sit 15 minutes before serving.
Jell-o Dessert by Jennifer Fitzgerald
For a 9x13 pan graham cracker crust (graham crackers, sugar, melted butter)
2 boxes Jell-o
2 containers fruit added yogurt frozen or fresh berries
container sour cream
Cool Whip
Make graham cracker crust and put into bottom of 9x13 pan. Put in frige to set the crust. Stir up the sour cream so it is easy to spread over the graham cracker crust. Make 2 pkgs. of Jell-o according to directions. When just about set, add yogurt and berries. Pour over the sour cream in the 9x13 pan. Put in frige to set. Top with Cool Whip and set.
2 boxes Jell-o
2 containers fruit added yogurt frozen or fresh berries
container sour cream
Cool Whip
Make graham cracker crust and put into bottom of 9x13 pan. Put in frige to set the crust. Stir up the sour cream so it is easy to spread over the graham cracker crust. Make 2 pkgs. of Jell-o according to directions. When just about set, add yogurt and berries. Pour over the sour cream in the 9x13 pan. Put in frige to set. Top with Cool Whip and set.
Coconut Cupcakes with Coconut Cream Cheese Frosting Recipe
Cupcake Ingredients
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
Yummy Spuds by Joy'ce Wilson
6 medium spuds boiled in skins 12 minutes exactly from the time they start to bubble. Cool well (preferably overnight)
Peel skins and shred spuds and place in a 13x9 pan. (you may purchase Simply potatoes shredded hash browns if you are in a hurry).
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1 pint sour cream
1/2 cup chopped green onions
Mix and heat till cheese melts. Pour over spuds and mix lightly with a fork. Use fork to poke holes so mixture can run through potatoes. Cover with 4 cups corn flakes mixed with 1/2 cup melted butter. Bake uncovered at 350 degrees for 45 minutes. Enjoy!
Peel skins and shred spuds and place in a 13x9 pan. (you may purchase Simply potatoes shredded hash browns if you are in a hurry).
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1 pint sour cream
1/2 cup chopped green onions
Mix and heat till cheese melts. Pour over spuds and mix lightly with a fork. Use fork to poke holes so mixture can run through potatoes. Cover with 4 cups corn flakes mixed with 1/2 cup melted butter. Bake uncovered at 350 degrees for 45 minutes. Enjoy!
Strawberry Cream Shortcake by Celeste Gaian
1 large pound cake
1 small vanilla instant pudding
1 1/2 cups water
1 cup sweetend condensed milk
1 tsp. vanilla
12 oz. Cool Whip
3 cups strawberries, hulled and thinly sliced
Slice the cake very thin and lay 1/2 of the slices in a 9x13 inch glass baking dish. In a bowl, combine the pudding, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make the 2nd layer. Refrigerate until well chilled.
1 small vanilla instant pudding
1 1/2 cups water
1 cup sweetend condensed milk
1 tsp. vanilla
12 oz. Cool Whip
3 cups strawberries, hulled and thinly sliced
Slice the cake very thin and lay 1/2 of the slices in a 9x13 inch glass baking dish. In a bowl, combine the pudding, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make the 2nd layer. Refrigerate until well chilled.
Marinated Carrots by Donna Tidwell
2 lbs. baby carrots
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste
Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste
Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference
ZUPFE
Frieda Thanyne's Braided Bread from Switzerland
1 T dry yeast dissolved in 1/3 cup warm water and 1 tsp. sugar 1 cube softened butter or margarine 1 egg, plus 1 egg white 2 cups liquid (scalded mild cooled down or reconstituted powdered milk) 2 tsp. salt 4 TBSP. sugar 8-10 cups flour
Mix together with half of the flour, beat well and let stand 1/2 hour Add remaining flour, one cup at a time, only for medium stiff dough. Knead well, let raise one hour. Form dough into rope like strips for braiding. (divide dough into half, making two ropes with each part) Braiding: using 4 strands, cross the two rope rolls, forming like the letter X, think of each point of the X being a letter, a, b, c, d. Holding opposite end of rope roll, cross over two strands with right hand and left hand over one rope roll. Alternating right and left hands, crossing two strands at a time, then one strand, always starting with the strand of dough roll on the bottom. After braid is formed and put in greased baking pan, brush top with egg yolk to which has been added a little salt and water. Let raise until double. Bake 350 degrees 20-30 minutes, depending on size of braid.
1 T dry yeast dissolved in 1/3 cup warm water and 1 tsp. sugar 1 cube softened butter or margarine 1 egg, plus 1 egg white 2 cups liquid (scalded mild cooled down or reconstituted powdered milk) 2 tsp. salt 4 TBSP. sugar 8-10 cups flour
Mix together with half of the flour, beat well and let stand 1/2 hour Add remaining flour, one cup at a time, only for medium stiff dough. Knead well, let raise one hour. Form dough into rope like strips for braiding. (divide dough into half, making two ropes with each part) Braiding: using 4 strands, cross the two rope rolls, forming like the letter X, think of each point of the X being a letter, a, b, c, d. Holding opposite end of rope roll, cross over two strands with right hand and left hand over one rope roll. Alternating right and left hands, crossing two strands at a time, then one strand, always starting with the strand of dough roll on the bottom. After braid is formed and put in greased baking pan, brush top with egg yolk to which has been added a little salt and water. Let raise until double. Bake 350 degrees 20-30 minutes, depending on size of braid.
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