Apple Cobbler in the Crock
Apple Cobbler in the Crock4 medium tart apples
1/2 cup honey
1 grated rind and juice of 1 lemon
1 dash cinnamon
5 tbs butter
3/4 cup natural cereal with nuts and fruits
Oil to grease pot
Grease side of your crockpot lightly with oil. Core, peel and slice
apples; place in crock. Add honey, lemon rind, lemon juice and cinnamon.
Combine butter and cereal. Add to crock; mix thoroughly. Cover.
Cook on Low for 6 to 8 hours or High for 2 to 3 hours. Serve with
vanilla ice cream or whipped topping, if desired.
Crab Salad Croissants
Crab Salad Croissants1 Pkg.(8 oz.) imitation crabmeat, chopped
1/2 C. mayonnaise
1/4 C. chopped celery
2 T. shreded dheddar cheese
1 T. finely chopped onion
1 tsp. prepared mustard
1/4 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
4 lettuce leaves
4 croissants, split
In a small bowl, combine the first nine ingredients. Serve on lettuce lined croissants. Yield - 4 servings
Chilled Strawberry Orange Soup
Chilled Strawberry Orange Soup1 pound fresh or frozen unsweetened strawberries, slightly thawed
1-1/2 cups fresh orange juice
1/4 cup sugar
2 tablespoons lime juice (optional)
1 teaspoon grated ginger
In food processor or blender, process all ingredients until smooth. If using fresh strawberries, cover and refrigerate for 1 hour to chill thoroughly. If using frozen strawberries, serve immediately or cover and refrigerate until needed.
Bora Bora Brew
Bora Bora Brew2 oz. pineapple juice
4 oz. gingerale
1/2 oz. grenadine
Mix all ingredients together and pour over crushed ice. Serve in a mason jar, garnished with a pineapple wedge, a cherry and a straw.
Chocolate 'N' Cheese Tunnel Cake
Chocolate 'N' Cheese Tunnel Cake1 box chocolate cake mix with pudding -- (18.25 oz.)
1/3 C. butter or margarine
16 oz. cream cheese, softened
1/2 C. granulated sugar
2 eggs
2 tsp. butter or margarine, melted
2 oz. semisweet chocolate
2 tsp. corn syrup
Preheat oven to 350ºF.
Prepare cake mix according to package directions, substituting butter for oil. Reserve 1 cup of batter. Pour remaining batter into a 12-cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine butter, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.
Peanut Butter Swirl Brownies
Peanut Butter Swirl Brownies 1/2 cup butter
2/3 cup peanut butter
1 1/2 cups brown sugar
1/4 teaspoon salt
1/2 tablespoon vanilla extract
3 large eggs
2 tablespoons milk
1/2 tablespoon baking powder
1 1/4 cup all-purpose or bread flour
1/2 cup chocolate syrup
Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.
1. With your stand-type mixer, beat the butter and peanut butter together until soft and combined. Add the brown sugar and salt. Add the extract.
2. Beat in the eggs one at a time until the mixture is light and fluffy. Add the milk. Add the baking powder and flour and beat until well combined.
3. Scrape the peanut butter batter into the prepared pan. Spread smooth. Pour the chocolate syrup onto the batter in pools.
4. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
5. Bake for 40 to 45 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.
Brownie Ice Cream Sandwich
Brownie Ice Cream Sandwich Prep time: 15 min.
Baking time: 25 min.
Decoration time: 15 min.
Difficulty: Easy
What you'll need:
* 1 bag MILKY WAY® Brand Miniatures, chopped
* 1 bag M&M’S® Brand Milk Chocolate Candies
* 2 19.9-oz. boxes brownie mix
* 1/2 gallon package vanilla ice cream
* 2 10-inch round cake pans
* Waxed paper
What to do:
1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with waxed paper.
2. Prepare brownie mix according to the package directions. Fold the chopped MILKY WAY® Brand Miniatures into the batter before transferring it to the prepared cake pans.
3. Bake according to the package directions. Remove and cool completely.
4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
7. Just before serving, press M&M’S® Brand Milk Chocolate Candies into the ice cream.
8. Cut into wedges and serve right away. Makes 16 servings.
Recipe courtesy
BrightIdeas.com
Caramel Tortilla Pie
Caramel Tortilla Pie2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos
Heat oven to 350. Spray 15x10x1-inch baking pan with nonstick cooking spray. In medium saucepan, combine pecan pieces and butter; cook and stir over medium heat until butter is melted and pecans are toasted. Remove from heat. Stir in brown sugar, whipping cream, flour and cinnamon. Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan mixture evenly over tortilla. Repeat layers two more times. Top with a fourth tortilla. Make another stack on same baking pan using remaining 4 tortillas and pecan mixture. Bake at 350 for 15 minutes. Cool slightly; cut into wedges. If desired, serve topped with scoop of vanilla ice cream. Makes 12 servings.
So Easy Mint Chocolate Chip Cake
So Easy Mint Chocolate Chip Cake8 oz. pkg. cream cheese, softened
3 eggs
1/2 cup sugar
1/8 teaspoon salt
6 oz. pkg. mint chocolate chips
1-1/2 cup water
1 devils food cake mix, if cake mix doesn't have pudding you can add 1 small pkg. of chocolate pudding
Combine cheese, 1 egg, sugar and salt; beat well. Stir in mint chocolate chips; set aside. Prepare cake mix using remaining eggs and water according to directions on the package. Line an ungreased tube pan with brown paper, like from grocery store. Pour ½ of cake mixture, then all of the cheese mixture then rest of cake mixture. Bake 1 hour at 350ºF. Cool right side up for 20 minutes in pan. Remove from pan.
Susie's Quick Orange Sunshine Cake
Susie's Quick Orange Sunshine Cake1 box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs
Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.
Frosting
9 oz. carton Cool Whip
15 oz. can crushed pineapple, drained
6 oz. pkg. vanilla instant pudding
Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.
Triple Chocolate Custard Pie
Triple Chocolate Custard Pie1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs
1 tsp. vanilla
1 (9 inch) prepared chocolate cookie pie crust
chocolate whipped cream (optional)
Preheat oven to 350ºF.
In small saucepan, stir together syrup, milk and sugar. Cook over low
heat, stirring constantly, until mixture bubbles at edges. Set aside.
In a medium bowl, beat together eggs and vanilla until well-blended.
While stirring constantly, slowly add heated syrup-milk-sugar mixture.
Stir until well-combined. Pour into pie crust.
Bake until knife inserted near center comes out clean, about 40-45
minutes. Cool on wire rack. Serve warm, or refrigerate and chill
thoroughly to serve cold. Garnish with whipped cream, if desired, just
before serving.
Serves 6.
recipe courtesy: the American Egg Board, as featured in The Oakland
Press, April 24, 2006.
Pleasing Potato Pie
Pleasing Potato Pie2 c. shredded peeled potatoes (about 1 pound)
1 1/2 c. shredded cheddar cheese, divided
1 t. salt, divided
4 eggs
1/2 c. milk
1 c. chopped fully cooked ham
1/2 c. chopped onion
1/2 t. pepper
Combine potatoes, 1/2 c. of the cheese and 1/2 t. salt. Press into the bottom and up sides of a greased 9-inch pie plate.
In bowl, beat eggs and milk. Add ham, onion, pepper and remaining cheese and salt. Pour over potato crust (dish will be VERY full).
Bake at 350 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Serves 4.
Zucchini Hash Brown Cakes
Zucchini Hash Brown Cakes2 medium peeled zucchini, shredded (about 1 C)
1 small onion, grated
1 egg
3 tbs. flour
1 cup shredded cheddar cheese
Salt and pepper to taste
In a bowl, combine zucchini, onion and egg. Add flour 1 tbs. at a time until mixture holds together. Stir in remaining ingredients. Spray a skillet with cooking spray and heat. Drop batter by 1/4 cupfuls into skillet(I use an ice cream scoop). Cook until crispy and brown; turn and cook other side.
Butter Roasted Vegetable Toss
Butter Roasted Vegetable Toss8 ounces uncooked spinach or plain fettuccine
4 medium (4 cups) yellow summer squash, cut into 1-inch pieces
2 medium (2 cups) zucchini, cut into 1-inch pieces
1 medium red or green bell pepper, cut into thin strips
1/4 cup Butter, cut into small pieces
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon salt
Cook fettuccine according to package directions. Drain. Keep warm. Heat broiler. Meanwhile, place vegetables in single layer in ungreased 15x10x1-inch jelly-roll pan. Dot evenly with butter. Broil 4 to 6 inches from heat for 3 minutes. Add tarragon and salt; mix lightly. Continue broiling, stirring once, until vegetables are lightly browned (6 to 7 minutes). To serve, place cooked fettuccine on serving platter; top with vegetables. Garnish with fresh tarragon sprig, if desired. Makes 6 servings.
Hummingbird Cake
Hummingbird Cake3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, mashed
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple (include juice)
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes.
Peanut-Butter Silk Pie
Peanut-Butter Silk Pie1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
1 9-inch prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
Chopped peanuts, for garnish
For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired. Makes 8 servings.
Milk Chocolate Butterscotch Cafe Cookies
Milk Chocolate Butterscotch Cafe Cookies1 (18 oz) roll refrigerated sugar cookie dough
1/3 c. firmly packed brown sugar
1 teaspoon vanilla
3/4 c. old fashioned rolled oats
1/2 c. butterscotch chips
2 milk chocolate candy bars, finely chopped
Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Break up cookie dough into large bowl. Add brown sugar and vanilla and mix well. Stir in oats, butterscotch chips and chocolate. Dough will be stiff. Drop dough by rounded 1/4 cupfuls 2 inches apart onto sprayed cookie sheets. Flatten each to 1/2 inch thickness. Bake at 350 F for 13 to 18 minutes or until cookies are slightly puffed and eges are golden brown. Cool 1 minute. Remove from cookie sheets. Makes 9 large cookies.
Oriental Casserole
Oriental Casserole1 lb. ground beef
1/4 c. soy sauce (I use the low sodium)
1/2 c. cream of mushroom soup
1/2 c. cream of celery soup
1/2 c. uncooked rice
1 cup water
1 can chow mein noodles (crunchy)
Preheat oven to 350. Brown hamburger and place in a 9x9 baking pan. Add soups, rice and soy sauce. Mix together, cover and bake 30 minutes or until rice is tender. Top with chow mein noodles and bake 15 additional minutes.
Fruit Medley Punch
Fruit Medley Punch 20 oz. Frozen Strawberries in syrup
3 c. Apricot Nectar, Chilled
3 c. Cold Water
1 c. Lemon Juice
6 oz. Frozen Orange Juice, Thawed
1 c. Sugar
32 oz. bottle Ginger Ale, Chilled
In a blender container, puree strawberries. In punch bowl, combine pureed strawberries, apricot nectar, water, lemon juice, orange juice concentrate, and sugar; stir until sugar dissolves. Slowly pour in ginger ale. 12 servings.
Blonde Brownies
Blonde Brownies1/2 cup butter (room temp.)
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 tsp. vanilla extract
1 1/3 cup All-Purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
Pre-heat oven to 350F. Butter and flour 9"x13" pan. Beat butter and both sugars in large mixing bowl until light and fluffy. Add egg, vanilla, flour, salt and baking soda and mix until well blended. Spread batter in pan. Bake for 25-30mins. Cool before cutting.
For a more chocolaty version-add 1 cup semi-sweet chocolate chips into
batter or sprinkle on top.
Pasta Carbonara
Pasta Carbonara1 lb. Linguine or thin Pasta
6 strips Bacon, diced
2 medium Onions, sliced very thin
1 tsp. minced garlic
1/2 pint Cream
4 Eggs, slightly beaten
1/2 cup shredded Parmesan Cheese
1/4 cup chopped fresh Parsley
1/4 tsp. White Pepper
Salt, to taste
In a medium saucepan, over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain. Discard all but 2 Tbsp. bacon grease from pot. Add to pot onions, cook until soft, stirring often. Reduce heat to medium low. Add cream, eggs and cheese, stirring constantly, about 3 minutes, until heated through. Cook pasta according to package directions. When done drain well. Place in large bowl and pour carbonara sauce over pasta, along with chopped Parsley and white pepper. With two large spoons gently toss pasta and sauce together until pasta is coated with sauce. Sprinkle bacon over the top. Serves 4.
Note: As with all dishes with melted Parmesan, avoid using grated parmesan from a can. It's coated with a wax-like substance to preserve freshness and keep it from clumping; unfortunately, this substance separates when heated, which would make the sauce weird.
Frozen Passion
Frozen Passion2 (14-oz.) cans Sweetened Condensed Milk
2-liter bottle carbonated beverage, any flavor
Ice Cream Freezer Method:
In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer.
Refrigerator-Freezer Method:
In large bowl, combine ingredients. Turn into 13x9-inch baking pan; freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixing bowl. Beat until smooth. Return to pan; cover. Freeze until firm.
Baked Honey Mustard Chicken
Baked Honey Mustard Chicken6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving. Makes 6 servings.
Pizza Dip
Pizza Dip8 oz. cream cheese, softened
1/2 c. sour cream
1/4 t. dried oregano
1/4 t. garlic powder
1/4 t. ground red pepper
3/4 c. pizza sauce
1/2 c. chopped pepperoni
1/4 c. chopped green onions
1 c. shredded mozzarella cheese
tortilla chips
Beat cream cheese, sour cream, oregano, garlic powder and red pepper with an electric mixer until well blended. Spread in a lightly greased 9 inch pie plate. Spoon pizza sauce evenly over top. Sprinkle with chopped pepperoni and green onions. Bake at 350º for 10 minutes. Sprinkle with mozzarella cheese and bake an additional 10 minutes, until cheese melts. Serve hot with tortilla chips. You can make this ahead of time and place it in the refrigerator until it's time to bake.
Funnel Cakes
Funnel CakesVegetable oil or shortening for frying
1 1/2 cups sifted powdered sugar (or granulated sugar)
2 to 3 teaspoons ground cinnamon
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1 cup light brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon salt
Large funnel for dispensing batter
Preheat the oil or shortening in a deep pan to 375 F. In a small bowl, combine powdered sugar and cinnamon, mixing well; set aside. In a large mixing bowl, whisk the eggs, milk and vanilla, mixing well. Combine the flour, sugar, baking powder and salt together in another bowl. Stir the flour mixture into the egg mixture until batter is smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the batter. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the powdered sugar mixture. Repeat the process until all of the batter is used. Makes about 8 cakes.
Notes: Be very careful when pouring the batter into the pan of hot oil. It may splash. Also, the temperature of the oil is very important. If it's not hot enough, the dough will absorb the grease, and it'll taste oily. Good Funnel cake should be crisp. Feel free to try other toppings, like honey, maple syrup, or my personal favorite, chocolate syrup.
Lemon-Lime Daiquiri Layered Dessert
Lemon-Lime Daiquiri Layered Dessert2 cups lemon or lime sherbet, softened
1 container (8 oz.) Cream Cheese
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) Whipped Topping, thawed
Line 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan. Freeze at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer. Makes 12 servings.
Creamy Orange Glorious
Creamy Orange Glorious1 (12 ounce) can frozen orange juice concentrate
1 pint heavy cream
20 fluid ounces carbonated water
1/3 cup confectioners' sugar
2 1/2 teaspoons vanilla extract
15 cubes ice
In a blender, combine orange juice concentrate, cream, carbonated water, confectioners' sugar, vanilla and ice. Blend until smooth. Pour into glasses and serve immediately.Makes 10 (6 ounce) servings.
Pineapple Smoothie
Pineapple Smoothie1 cup orange juice
1 (8 oz.) can crushed pineapple, undrained
2 medium bananas
2 teaspoons sugar
1 (8 oz.) carton plain yogurt
1 cup crushed ice
Combine all ingredients except yogurt in blender and process until smooth. Add yogurt and process until blended. Serve immediately.
Fuzzy Navel Smoothie
Fuzzy Navel Smoothie1-1/2 cups frozen sliced peaches or fresh
1/2 cup frozen orange juice concentrate
1/2 cup of 1% low-fat milk
1/3 cup sliced ripe banana
1 teaspoon sugar
Combine all ingredients in a blender and process until smooth. Serve immediately.
Sour Cream Coffee Cake
Sour Cream Coffee Cake1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar. Add eggs one at a time beating well after each. Beat in sour cream and vanilla. Sift dry ingredients and add to creamed mixture. Set aside.
Topping
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1/2 cup chopped pecans or walnuts(I used pecans)
Pour half cake mixture in bottom sprinkle half the topping mixture on top. Add rest of cake mixture then sprinkle rest of topping mix. Bake 350 degrees for 35 to 40 minutes.
Braciole
Braciole8 sprigs chopped parsley
1/2 cup dry bread crumbs
2 hard-cooked diced eggs
1 tbs. dried basil
1 1/2 lbs. round steak
2 tbs. flour
3/4 cup water
2 strips diced bacon
3 cloves minced garlic
1 tbs. Parmesan cheese, grated
1 onion, finely chopped
1/4 tsp. ground pepper
1 beaten egg
1/4 cup vegetable oil
pinch Oregano
Spaghetti sauce (optional)
Place parsley, garlic, bread crumbs, cheese, onion, hard-cooked eggs, diced bacon, pepper, and a pinch of oregano in a bowl and mix well. Pound the steak on both of its sides and lay it flat. Spread mixed ingredients on top of steak. Fold edges in and roll. Tie securely with butcher's string. Dip rolled and tied steak in beaten egg, then in flour. Heat oil in a skillet, saute steak on all sides until golden brown. Place in a roasting pan. Add water and roast in a 350F. oven for 45 minutes. Cut into 1-1/2 inch slices and serve as is, or pour spaghetti sauce over the steak, if desired. Makes 6 servings.
Fresh Apple Cake
Fresh Apple Cake1 cup oil
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 cups apple, finely chopped
1/2 cups coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon. Add dry ingredients to apple mixture. Mix well. Add coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans). Bake at 350 degrees for 35 to 40 minutes. Cool in pan. For cupcakes, divide mixture by filling 18 to 24 cupcake tins 3/4 full. Use paper liners. Bake at 350 degrees for 30 minutes.
Chocolate Cream Cheese Spread
Chocolate Cream Cheese Spread1/3 cup Heavy cream
2 oz. Semisweet chocolate; cut up (or 2 oz. chocolate chips)
8 oz. Cream cheese; softened
1 tsp. Hazelnut or Almond extract
Heat cream and chocolate on medium power in microwavable bowl. Cool to lukewarm. In small mixing bowl, beat cream cheese until smooth. Beat in chocolate mixture until light and fluffy (2 mins). Stir in extract. Refrigerate.
Variation: Omit extract and instead add 1 tsp. grated orange zest.
Chicken BLT Tortellini Salad
Chicken BLT Tortellini Salad8 oz. package Three Cheese Tortellini, uncooked
2 cups cooked chicken breast pieces
1 cup grape tomatoes, sliced lengthwise
1 cup shredded sharp cheddar cheese
4 slices cooked bacon, chopped
3/4 cup ranch salad dressing
1/4 cup Italian salad dressing
lettuce leaves
Cook pasta according to package directions; drain. In a large bowl, stir together cooked pasta and remaining ingredients; serve immediately on lettuce leaves. Serves 8.
Cinnamon and Hazelnut Biscotti
Cinnamon and Hazelnut Biscotti3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup toasted hazelnuts
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla
3 large eggs
Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking liner. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in a food processor. Combine sugar and butter and mix until fluffy. Add orange zest and vanilla and mix well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture and mix until just blended. Mix in hazelnuts until just blended. Turn dough out onto a floured work surface. Divide dough in half. Roll each half into a 9" x 2" log. Place the logs on the baking sheet. Flatten each log to 12" x 2 1/2". Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes. Transfer the logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on your baking sheet. Bake 15 minutes. Turn biscotti over, bake about 15 minutes more or until light golden and firm. Transfer biscotti to racks and cool.
No Bake Cookies
No Bake Cookies 2 cups sugar
3 tbs. baking cocoa
1/2 cup butter
1/2 cup milk
1/2 cup peanut butter
3 cups oats
1 tsp. vanilla
Bring sugar, cocoa, butter, and milk to a boil; count to 100. Remove from heat. Add peanut butter, oats, and vanilla. Drop onto wax paper using a tablespoon and cool completely. Cookies will harden as they cool. Makes about 4 dozen cookies.
Cheesy Chicken Sandwiches
Cheesy Chicken Sandwiches1 cup grated cheddar cheese
1 cup chopped cooked chicken
1 (4 oz.) can green chili peppers, drained
1 (3 oz.) pkg. cream cheese, softened
6 English muffin halves
Combine cheese, chicken, chili peppers and cream cheese until blended. Place about 2 Tbs. of mixture on each muffin half. Place muffins halves on a cookie sheet. Bake at 350 degrees until cheese melts, about 15 minutes.
Easy Broccoli Cheese Soup
Easy Broccoli Cheese Soup8 oz. jar of Cheese Whiz
1 can of cream of celery soup
1 lb pack of frozen broccoli
16 oz. carton of half & half
Mix all and heat on low for about 2 to 3 hours or until broccoli is tender.
Orange Soda Chicken
Orange Soda Chicken4 skinless, boneless chicken breasts
1 can diet orange soda
1/4 cup soy sauce
Mix soda and soy sauce in 9 x11 inch baking dish. Place chicken in soda mixture and bake at 325 degrees for 1 hour or until tender. Baste a few times as chicken bakes. Serves 4.
Apple Pumpkin Dessert
Apple Pumpkin Dessert1 (21 oz.) can apple pie filling
1 (15 oz.) can pumpkin
1 (14 oz.) can Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter or margarine, melted
Preheat oven to 400°. Spoon equal portions of apple filling into 8 to 10 lightly greased custard cups. In large bowl, combine pumpkin, Sweetened Condensed Milk, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling. Combine crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan. Bake 10 minutes. Reduce oven temperature to 350°; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator. Makes 8 to 10 servings.
Crunchy Beef Bake Casserole
Crunchy Beef Bake Casserole1 (7oz.) package elbow macaroni
1 lb. ground beef
1 can (10 3/4oz.) Cream of Mushroom soup
3/4 cup shredded cheddar cheese
1 can whole tomatoes, cut up
1/4 cup chopped green pepper
3/4 tsp. seasoned salt
1 can (3oz) French's French Fried Onions
Prepare macaroni as directed on package. Brown ground beef; drain. Combine all ingredients into a 2 qt. casserole dish. Add 1/2 can onions. Bake at 350 degrees for 30 minutes. Top with remaining onions and bake uncovered 5 minutes longer. 4-6 servings.
Crockpot Pumpkin Pie Pudding
Crockpot Pumpkin Pie Pudding1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk
3/4 cup sugar
1/2 cup bisquick baking mix
2 eggs, beaten
2 T. butter or margarine., melted
2 1/2 tsp. pumpkin pie spice
Whipped cream for topping
In a large bowl mix together all ingredients. Transfer to crockpot coated with vegetable spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped cream, if desired.
All Day Macaroni and Cheese
All Day Macaroni and Cheese8 ounces elbow macaroni, cooked and drained
1 12-oz can evaporated milk
1 1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese -- divided
1 tsp salt
1/2 tsp black pepper
Place the cooked macaroni in a slow cooker that has been coated with non-stick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
Cranberry Muffins
Cranberry Muffins2 cups sliced cranberries
1 box yellow cake mix
3.4 oz. pkg. instant vanilla pudding
1 tsp. cinnamon
Prepare cake mix according to pkg. directions. Add pudding mix and cranberries. Stir in cinnamon. Fill each muffin tin 3/4 full. Bake according to cake mix directions. Sprinkle warm muffins with sugar. Makes 24 muffins.
Hard Rock Cafe Mac & Cheese
Hard Rock Cafe Mac & Cheese2 cups uncooked cavatappi pasta
1/3 cup whole milk
4 oz. Velveeta
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monteray Jack cheese
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 cup roasted red bell peppers, diced
2 tsp. seasoned breadcrumbs
2 tsp. grated Parmesan cheese
1/4 tsp. minced parsley
In large saucepan, cook pasta according to package directions, drain. Combine milk, Velveeta, Cheddar, Monteray Jack, cayenne pepper, and black pepper in saucepan. Heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and bell pepper; toss to coat. Combine breadcrumbs, Parmesan, and parsley in small bowl. Sprinkle over pasta. Serves 4.
To roast bell pepper, slice in half and roast under broiler 6 to 7 minutes. Submerge pepper in ice water or place in bowl and cover. When cool, remove skin.
Chile Relleno Casserole
Chile Relleno CasseroleMary Barnes
1 27 oz can whole green chiles
1 lb. grated jack cheese
1 lb grated cheddar cheese
1 ½ lbs ground beef, browned
3 eggs, beaten
3 TBSP flour
1 small can evaporated milk
1 15 oz can tomato sauce
Wash chiles, slice open, remove seeds, and pat dry. In 9”X13” pan, layer half the chiles, then half the ground beef, then half the cheese. Repeat layers but save ½ cup cheese for topping. Beat the eggs, add the flour and milk and beat until blended. Pour the egg mixture over the chiles, meat, and cheese. Bake at 350° for 30 minutes. Spread tomato sauce evenly over the top, sprinkle with the reserved cheese and bake 15 minutes longer. Cut into squares. Serves 8 to 10.
Mayan Chocolate Chip Brownies
Mayan Chocolate Chip BrowniesThese are serious brownies. They are absolutely scrumptious, decadent brownies inspired by Haagan-Dazs’® Mayan Chocolate ice cream; dense, moist, and laced with cinnamon.
Good, quality chocolate always makes a difference in a brownie. Because there is so much cinnamon in this recipe, make sure that you use a top-notch cinnamon.
3 ounces unsweetened chocolate
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2/3 cup all-purpose or bread flour
1/2 tablespoon ground cinnamon
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan.
1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a cup or small bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour and cinnamon. Stir until combined again. Fold in the chocolate chips.
4. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let cool completely before cutting.
Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.
Variations
Chocolate Chip Brownies. You can always leave the cinnamon out. They are still good brownies but the cinnamon does give them some zip.
Walnut Brownies. These brownies are designed for chocolate lovers. If you want to tone down the chocolate, replace the chocolate chips with walnuts
Chocolate Applesauce Bread
Chocolate Applesauce Bread1-1/2 c. all purpose flour
1-1/4 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/3 c. butter
2 (1 oz.) squares unsweetened chocolate
1/2 c. unsweetened applesauce
2 eggs, beaten
1/2 c. chopped walnuts
Combine first 7 ingredients in large bowl, mix well, set aside. Melt
butter and chocolate in a heavy saucepan over low heat. Add chocolate
mixture, applesauce, eggs and walnuts to flour mixture. Pour in
greased 9"x5"x3" loaf pan. Bake at 350 degrees for 50 to 55 minutes
until wooden toothpick comes out clean. Cool for 10 minutes.
Szechuan Chicken In Peanut Sauce
Szechuan Chicken In Peanut Sauce1 pkg. boneless chicken breasts cut into 1-inch cubes
2 stalks celery, chopped
2 carrots, julienned or sliced
1 can water chestnuts, sliced, drained
1 clove garlic, chopped fine
1-inch slice fresh ginger, minced
2 tbsp. vegetable oil
1/3 c. soy sauce
1 tbsp. sugar
1 tbsp. vegetable oil
1 tbsp. creamy peanut butter
1 tbsp. distilled vinegar
1/2 tsp. sesame oil
1/2 tsp. granulated garlic powder
1/2 to 1 tsp. cayenne pepper to taste
To make sauce, mix soy sauce, sugar, 1 tablespoon vegetable oil, peanut butter, vinegar, sesame oil, garlic powder, and cayenne pepper in a small bowl until smooth. Set aside. Heat wok over medium heat; add 2 tablespoons vegetable oil. Swirl in pan. Add chopped garlic and ginger. Press against side of wok to release flavor. Add chicken, stir to coat with oil. Add celery, carrots and water chestnuts. Stir to coat vegetables. Stir-fry until chicken is cooked (about 5 minutes). Pour peanut sauce over mixture and stir to coat. Serve over white rice or pasta.
Recipe source: Recipe Friends Global Cooks yahoo group
4 Fruit Drink
4 Fruit Drink1 cup orange juice
1 cup pineapple juice
1/2 cup lime juice
1/2 cup lemon juice
2/3 cup granulated sugar
1 pint vanilla ice cream
In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.
Western Chili
Western Chili2 lb hamburger
1 cup chopped onion
1 cup chopped celery
1 small green pepper, chopped
1 tsp chili powder
16 oz can kidney beans
3/4 cup ketchup
2 Tbsp brown sugar
1 Tbsp mustard
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 cups water
1/4 cup cider vinegar
1 Tbsp worcestershire sauce
Brown beef. Drain. In 1 Tbsp of grease, saute onion, peppers, celery, and
chili powder until veggies are soft. REturn meat to skillet. Add remaining
ingredients. Simmer, stirring frequently, 1 hour, or until thick. Can also be used for sloppy joes.
Banana Strawberry Peach Daiquiri
Banana Strawberry Peach DaiquiriCourtesy: Martha Stewart Living
3 cups small ice cubes
3-4 large ripe strawberries
1 ripe banana, sliced
4 pieces frozen peaches
1/4 cup dark rum
1/4 cup sour mix
2 tablespoons Cointreau liqueur
fresh fruit, for garnish
Place ice, strawberries, banana, peach, rum, sour mix, and Cointreau
in a blender. Blend until smooth. Adjust consistency by adding more
ice or fruit as needed. Garnish with fresh fruit, and serve
immediately.
Daiquiri Pie
Daiquiri PieServes: 8
8 ounces cream cheese
1 can sweetened condensed milk
1 (6 ounce) can frozen limeade, thawed and undiluted
1/4 cup light rum
Green food coloring
1 3/4 cup frozen whipped topping, thawed and divided
1 baked 9-inch pastry shell
Beat softened cream cheese in a large mixing bowl at high speed with
electric mixer until light and fluffy. Add sweetened condensed milk
and limeade concentrate; beat at medium speed until smooth. Stir in
rum and desired amount of food coloring. Fold in 1 cup whipped
topping. Spoon filling into pastry shell and chill. Spread remaining
3/4 cup whipped topping over pie.
Salted Peanut Cookies
Salted Peanut Cookies1-1/2 cups shortening (I used butter flavored Crisco sticks)
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla
3-3/4 cups flour
2 tsp. baking soda
1 tsp. salt
1-1/2 cups salted peanuts
1-1/2 cups chocolate chips
In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt, gradually add to the creamed mixture. Stir in peanuts and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto greased (or parchment paper lined) cookie sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks. YIELD: 10 dozen.
Recipe source: Taste of Home magazine (April/May, 2006)
Loaded Oatmeal Cookies
Loaded Oatmeal Cookies1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup quick-cooking oats
1/2 cup chocolate chips
1/4 cup flaked coconut
1/4 cup chopped pecans
In a small mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate chips, coconut and nuts.
Drop by rounded teaspoonfuls 2 inches apart onto an ungreased (or parchment paper lined) cookie sheet. Bake at 350 for 13-15 minutes or until lightly browned. Immediately remove to a wire rack. YIELD: 1 dozen cookies
Recipe source: Cooking for 2 magazine
Strawberry Cheesecake Trifle
Strawberry Cheesecake Trifle1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter or margarine, melted
2 cans (21 ounces each) strawberry pie filling
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream; mix well. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping. Toss the cracker crumbs and butter. In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.
Recipe source: (and to see a picture of this beautiful dessert)
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=18487
Shortcut Chicken Cordon Bleu
Shortcut Chicken Cordon Bleu From: Campbell's Kitchen
Prep/Cook Time: 25 minutes
Serves: 4
Ham 'n' cheese combine in a saucy combo with sauteed chicken for this easy version of a classic chicken dish.
Ingredients:
1 tbsp. butter OR margarine
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
2 tbsp. water
2 tbsp. Chablis OR other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles
Directions:
HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, water, wine, cheese and ham. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles.
Skillet Chicken and Rice
Skillet Chicken and Rice
1 tablespoon oil
1/4 cup chopped green onions
1 medium clove garlic, finely minced
6 to 8 ounces sliced mushrooms
4 boneless chicken breast halves
1 can condensed cream of mushroom soup (10 1/2 ounces)
1-1/2 cups milk
1/4 teaspoon black pepper
1-1/4 cups instant rice
Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides. Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally. Garnish with additional chopped green onions, if desired. Serves 4 to 6.
Cocoa Syrup
Cocoa Syrup
This is an old, old recipe. It is off a can of Hershey cocoa powder from back in the 50's or 60's.
1 cup cocoa
1 1/2 cups sugar
1 cup hot water
dash of salt
2 teaspoons vanilla
Mix sugar, salt, and cocoa dry in a saucepan. Add sufficient water to make a paste, them remainder of water. Bring to a boil, stirring constantly. Boil 3 minutes and then add vanilla. Pour at once into a jar. When cold, place in refrigerator.
Mexican Stuffed Shells
Mexican Stuffed Shells1 box of the large pasta shells. Cooked according to package directions.
2 pounds of ground chuck browned.
2 pkg. of your favorite taco seasoning.
1 large jar your favorite salsa
2 bags of shredded cheese - (I use the one with Mont. Jack in it)
Cook pasta shells and rinse in cool water then drizzle olive oil over them to keep them from sticking. Cook your ground beef and season it with taco season. (just like for taco's). While gently holding a pasta shell in your hand, spoon some taco meat into it and lay it in pan. Continue until all pasta shells and meat is used up. Pour or spoon your salsa over the top of the shells. I rinse the jar out and pour that little bit of water in also. Spread your grated cheese over the salsa. Bake in a 9X13 cake pan @ 350 just until the cheese is melted and lightly browned.
note: These can be re-heated for lunch in the microwave. Freezes well also.
Green Beans with Portobello Mushrooms
Green Beans with Portobello Mushrooms1/2 lb. French cut green beans, trimmed
1 T. salt
3 T. and 1/3 cup of extra virgin olive oil
6 oz. fresh Portobello mushrooms, stemmed, sliced
1/2 tsp. dried thyme, crushed
1/4 c. shallots, chopped
1/2 tsp. salt
1/4 tsp. ground pepper
3 T. balsamic vinegar
1 tsp. Dijon-style mustard
Bring a large pot add water and salt, bring to a boil.
Add green beans and cook 5 minutes.
Drain beans and place in a large bowl of cold water to stop the cooking. Let sit 5 minutes to cool. Remove vegetables from the cold water bath and dry.
Heat skillet and add 3 tablespoons of oil at a medium heat.
Add mushrooms and thyme. Sauté 5 minutes until mushrooms are brown.
Add shallots and continue to sauté an additional 2 minutes. Add salt and pepper.
In a small mixing bowl, whisk vinegar and mustard.
Gradually add the 1/3 cup of olive oil.
Place green beans and mushroom in serving bowl and drizzle over the vinegar-mustard.
Orange Beef and Broccoli Stir-Fry
Orange Beef and Broccoli Stir-Fry - PrizeWinningVeg
Recipe By :Arly Schnabel, Ellendale, ND
1 pound top sirloin -- well trimmed & cut into thin strips
4 teaspoons soy sauce
2 teaspoons fresh ginger root or 1/2 tsp ground ginger -- shredded
1 teaspoon orange peel -- finely grated
1 tablespoon cooking oil
2 cups broccoli florets
1 small sweet red pepper -- cut into strips
2/3 cup picante sauce
1/2 teaspoon sugar (optional)
1/3 cup orange juice
1 tablespoon cornstarch
3 whole green onions with tops -- cut diagonally into 1"
pieces
sliced almonds (optional)
hot cooked rice
Toss meat with soy sauce, ginger and orange peel; set aside for 10
minutes. Heat oil in a wok or large skillet on high. Stir-fry meat just
until no longer pink; remove. Add broccoli, pepper, picante sauce and
sugar if desired. Cover and reduce heat to simmer. Cook until vegetables
are crisp-tender, about 3 minutes. Combine orange juice and cornstarch;
add to skillet along with meat and onions. Cook and stir 1 minute or until
sauce is thickened. Sprinkle with almonds if desired. Serve over rice.
Yield: 4-6 servings
Source:
"The Country Cooking Recipe Collection, Prize-Winning Vegetable
Dishes"
Seafood Lasagna
Seafood LasagnaRecipe By :Elena Hansen *
Serving Size : 12 Preparation Time :0:00
Categories : blue ribbon Volume 6-10 Oct 2003
1 green onion -- finely chopped
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1/2 cup butter or margarine
1/2 cup chicken broth
1 8 ounce bottle clam juice
1 pound bay scallops
1 pound uncooked small shrimp -- peeled and deveined
1 8 ounce package imitation crabmeat -- chopped
1/4 teaspoon white pepper -- divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup Parmesan cheese -- divided
9 lasagna noodles -- cooked and drained
* Grand Prize Winner in Catch of the Day contest from Elena Hansen,
Ruidoso, New Mexico
In a large skillet, saute onion in oil and 2 tablespoons butter until
tender. Stir in broth and clam juice; bring to a boil. Add the scallops,
shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat;
simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops
are firm and opaque, stirring gently.
Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan.
Add salt and remaining pepper. Bring to boil; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan
cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13x9x2" baking dish. Top with
three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.
Repeat layers. Top with remaining noodles, sauce and Parmesan.
Bake, uncovered, at 350 F. for 35-40 minutes or
until golden brown. Let stand for 15 minutes before cutting.
Source: "Taste of Home Magazine, Feb-Mar, 2002, p. 26"
S(mastercook formatting by): "bobbie"
Contributed to the FareShare Gazette by Bobbie 23 October 2003
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 498 Calories; 23g Fat (41.1%
calories from fat); 18g Protein; 55g Carbohydrate; 2g Dietary Fiber; 73mg
Cholesterol; 409mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 4 Fat.
