Our Favorite
Recipes
Easy Lemon Cake
1 pkg. (2 Layer Size) Lemon Cake Mix
1-1/2 cups Cold Milk
2 pkg. (4-serving size each) Lemon Flavor
Instant Pudding & Pie Filling
1 tub (8 Oz.) Whipped Topping, thawed
PREPARE and bake
cake mix as directed on package for 2
(8 or 9 inch) round cake layers. Cool completely.
POUR milk into medium bowl. Add dry pudding mixes.
Beat
with wire whisk 2 min. Immediately spread over
tops of cake layers. TOP
1 cake layer with remaining layer. Frost top
and side of cake with whipped topping. Refrigerate
until ready to serve. Store
leftovers in refrigerator.
Makes 16 servings
|
Cajun Chicken Fettuccine
8 Oz. Uncooked Fettuccine
1 Large Sweet Onion, halved and sliced
1 Medium Green Pepper, cut into 1/4 inch strips
1 Medium Sweet Red Pepper, cut into 1/4 inch
strips
2 Tbsp. Olive Oil
2 cups Cooked Chicken, cubed
4 tsp. Cajun Seasoning
1 tsp. Minced Garlic
1 jar (17 Oz.) Alfredo Sauce
1/2 cup Spaghetti Sauce
2 cups (8 Oz.) Shredded Part-Skim Mozzarella
Cheese
1/2 cup Grated Parmesan Cheese
Cook fettuccine
according to package directions. Meanwhile,
in a large skillet, saute onion and peppers
in oil until tender. Add the
chicken, Cajun seasoning and garlic; heat through.
Transfer to a
large bowl. Drain fettuccine; add to chicken
mixture. Stir in Alfredo
and spaghetti sauces.
Transfer to a greased 13-in. x 9-in. baking dish.
Sprinkle with
cheeses. Cover and bake at 375˚ for 15 minutes.
Uncover, bake
10-15 minutes longer or until golden brown.
Yield: 8 Servings |
Mock Stroganoff
3 cups Uncooked Noodles
1 Lb. Ground Beef
1/4 cup Chopped Onion
1/4 cup Sliced Fresh Mushrooms
1-1/2 cups Water
2 envelopes Brown Gravy Mix
2 cups (16 Oz.) Sour Cream
Cook noodles according
to package directions, meanwhile, in
large skillet cook beef, onion and mushrooms
over medium heat
until meat is no longer pink, drain.
Stir in water and gravy mix. Bring to a boil;
cook and stir for
2 minutes or until thickened. Remove from the
heat; stir in sour
cream. Drain noodles. Serve with meat mixture
over top. |
Mac & Cheese
Chicken Skillet
1 Lb. Boneless, Skinless Chicken Breast, cut
into 1-in. cubes
1 tsp. Olive Oil
1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner
Mix
2-1/2 cups Chicken Broth
1 cup Chopped Zucchini
1/2 cup Chopped Onion
1 tsp. Dried Oregano
1 can (14-1/2 oz.) Italian Stewed Tomatoes
In a large skillet,
cook chicken in oil over medium-high heat until
no longer pink.
Set aside the cheese packet from the macaroni
dinner mix. Stir
in the pasta, broth, zucchini, onion and oregano.
Bring to a boil.
Reduce heat; cover and simmer for 7-8 minutes
or until pasta is
tender; stirring occasionally.
Stir in tomatoes and the contents of the reserved
cheese packet.
Cook and stir for 3-4 minutes or until heated
through.
YIELD: 6 Servings. |
Broccoli Casserole
2 (16 oz.) packages Frozen Broccoli (or one
bunch fresh)
1 (10-3/4 oz.) can Condensed Cream of Mushroom
Soup
1/2 cup Mayonnaise
1 egg, beaten
1 cup, plus 1/4 cup Grated Cheddar Cheese
1/2 cup Ritz Cracker Crumbs
Cook the broccoli
until soft to the tooth. Drain, cool, and cut
broccoli into bite-sized pieces. Preheat the
oven to 350°F. In a large
bowl mix the broccoli with the soup, mayonnaise,
egg and 1 cup
cheese. Pour into a buttered 8 x 8-inch casserole
dish. Top with the
cracker crumbs, and bake for 30 minutes, or until
bubbly. Sprinkle
the remaining 1/4 cup cheese on top, and return
to the oven until
the cheese is melted.
Makes 8-10 Servings. |
Frozen Raspberry
Cheesecake
1-1/2 cups Cream-fi
lled Chocolate Sandwich Cookie
Crumbs (about 15 cookies)
1/4 cup butter, melted
1 package (8 oz.) Cream Cheese, softened
3/4 cup Confectioners’ Sugar
1 package (10 oz.) Frozen Sweetened Raspberries,
thawed
3/4 cup Cranberry-Raspberry Juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped
Combine cookie
crumbs and butter; press onto the bottom of
an ungreased 9-inch springform pan. In a large
mixing bowl, beat
cream cheese and confectioners’ sugar until
combined. Beat in the
raspberries, 1/2 cup cranberry-raspberry juice,
and lemon juice
until blended. Fold in whipped cream. Pour onto
crust.
Spoon remaining juice over cheesecake; cut through
batter
with a knife to swirl. Cover and freeze overnight.
Remove from the
freezer 15 minutes before serving.
Yield: 12 Servings. |
Smoked
Sausage Pasta
2-2/3 cups uncooked
tricolor spiral pasta
1 lb. smoked sausage, cut into 1/4-in. slices
1 1/2 cups sliced fresh carrots
1 cup coarsely chopped green pepper
1 small onion, halved and sliced
1 Tbsp. canola oil
1 can (2 1/4 oz.) sliced ripe olives, drained
1/2 cup Italian salad dressing
Cook pasta according
to package directions. Meanwhile, in a large
skillet, saute the sausage, carrots, green
pepper and onion in oil until vegetables are
tender. Drain pasta; place in a large bowl.
Add sausage mixture and
olives. Drizzle with dressing and toss to coat. Serve warm or chilled.
YIELD: 4 Servings. |
Old
Fashioned Pound Cake
1 cup butter
1 2/3 cup sugar
5 eggs
2 cups flour
2 tsp. vanilla
3 Tbsp. lemon juice
1/4 tsp. cinnamon
Preheat oven to
350˚. Cream the butter. Add sugar and
beat until fluffy. Add eggs, one at a time
while beating well. After the third egg has
been beaten well, add 1 cup flour and mix.
Add the other 2 eggs and 1 cup flour and mix
well. Add vanilla and other spices as desired.
Pour into a greased and floured pan. Bake for
1 hour.
The lemon juice and cinnamon are optional. You may add one or both. Leave them
out for true old fashioned pound cake. |
Layered Mexican Casserole
1 lb. lean (at least 80%) ground beef
1 jar (16 oz.) salsa
8 corn tortillas (6-Inch)
1 can (16 oz.) refried beans
1-1/2 cups shredded Mexican cheese blend (6 oz.)
1 can (15 oz.) Spanish rice
1 cup coarsely crushed tortilla chips
Heat oven to 350˚F.
Spray 11x7-inch (2 quart) baking dish with
cooking spray. In 10-inch skillet, cook beef
over medium-high heat
5 to 7 minutes, stirring frequently, until thoroughly
cooked; drain.
Stir in 1 cup salsa; heat about 2 minutes or
until hot.
Line baking dish with 4 tortillas, overlapping
to fit. In medium
bowl, stir together refried beans and remaining
salsa; spoon over
tortillas, and spread evenly. Top with half the
meat mixture and
3/4 cup of the cheese. Layer 4 more tortillas
over cheese. Spoon
and spread Spanish rice over tortillas. Top with
remaining meat
mixture and cheese. Top with tortilla chips.
Bake 30 to 40 minutes or until hot in center
and bubbling
along sides. |
Tangy Pork Tenderloins
2- 1.25 Lb. Pork Tenderloins
2/3 cup honey
1/2 cup Dijon mustard
1/2 tsp. chili powder
1/4 tsp. salt
2 Tbsp. cornstarch
2 Tbsp. water
Place pork in
a glass or ceramic baking dish. Combine remaining
ingredients except cornstarch and water and spoon over pork. Cover
and marinate in refrigerator 3 to 4 hours.
Drain pork, reserving marinade. Place in slow cooker and top with
reserved marinade.
Cover and cook on high 1 hour. Reduce heat to low and cook 5 to 7
hours more.
Remove pork to a serving platter; cover and keep warm. Turn slow
cooker to high. Blend together cornstarch and water in a small bowl.
When the juices in slow cooker begin to simmer, stir in cornstarch
mixture until blended. Continue simmering, stirring occasionally, until
juices thicken, about 10 minutes. Serve with sliced pork. |
Garlic Stroganoff
Shepards Pie
Filling:
6 slices bacon,
cut into 1/2 inch pieces
1 Lb. Lean Ground Beef
1-1/2 cups baby carrots,
cut in half crosswise
1/4 cup chili sauce
1 jar (12 oz.) Beef Gravy
1-1/2 cups frozen baby
sweet peas
1/2 cup sour cream
Potatoes:
1 pouch roasted garlic
mashed potatoes (from
7.2 oz. box)
Milk, hot water, and
margarine or butter
called for on potato box
1 tablespoon chopped
fresh chives
Heat oven to 375˚F.
In 12-inch nonstick skillet, cook bacon over
medium heat until crisp. Drain bacon on paper
towels; set aside.
Discard drippings left in skillet.
In same skillet, cook beef over medium-high heat,
stirring frequently,
until thoroughly cooked; drain.
Stir in half the bacon, the carrots, chili sauce
and gravy. Reserve
remaining bacon for topping. Reduce heat to medium-low;
cook 5
minutes, stirring occasionally. Stir in peas
and sour cream; cook 2
minutes. Spoon into ungreased 8-inch square (2-quart)
baking dish.
Make pouch of mashed potatoes as directed on
box. Spoon or pipe
around edges of hot beef mixture. Sprinkle with
reserved bacon. Bake
30 to 40 minutes or until carrots are tender.
Sprinkle with chives. |
Pear Custard Pie
1 sheet refrigerated
pie pastry
3 medium ripe pears,
peeled and thinly sliced
1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 cup heavy
whipping cream
1 tsp. vanilla extract
Unroll pastry
to a 9-in. pie plate; flute edges. Place pears
in pastry. In a small bowl, combine sugar and
flour. Stir in eggs, cream and
vanilla. Pour over pears. Bake at 375˚ for
45-50 minutes or until a knife
inserted near the center comes out clean.
Cool on wire rack. Cover and refrigerate for
at least 2 hours. |
Seafood Chowder Pot Pie
1 tsp. salt
2 cups peeled and diced potatoes
(2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup all-purpose flour
2 bottles (8 oz. each)
clam juice
1/4 cup whipping cream
1/2 tsp. onion salt
1 cup frozen peas and
carrots, thawed
1 cup frozen corn, thawed
1 tbsp. chopped fresh thyme leaves
1 cup cooked deveined peeled
medium shrimp, tail shells
removed
(about 6 oz.)
1 can (6 oz.) crabmeat, drained,
flaked (about 1 cup)
1 sheet frozen (thawed) puff
pastry (from 17.3 oz. pkg.)
In 2-quart saucepan,
heat 2 cups water and the salt to boiling over
high heat. Add potatoes; heat to boiling. Reduce
heat to medium; cover and simmer
5 to 7 minutes or until tender; drain.
Heat oven to 400ºF. Spray 11x7-inch (2-quart)
baking dish with cooking
spray.
Meanwhile, in heavy 3-quart saucepan, cook bacon
over medium heat,
turning occasionally, until crisp. Remove bacon;
crumble and set aside. Using
wire whisk, stir flour into bacon drippings.
Gradually stir in clam juice, whipping
cream and onion salt. Heat until thickened and
bubbly, stirring constantly. Stir
in potatoes, bacon, peas and carrots, corn and
thyme. Cook 3 to 4 minutes
longer or until hot. Stir in shrimp and crabmeat.
Spoon mixture into baking
dish.
On lightly floured surface, unfold pastry. Roll
into 12x8-inch rectangle. With
sharp knife, cut slits in pastry to allow steam
to escape. Place pastry in baking
dish over hot seafood mixture. Roll outer edges
of pastry over edges of baking
dish, and press onto edges.
Bake 30 to 40 minutes or until crust is deep
golden brown. Let stand 10
minutes before serving. |
Creamy Lemon Squares
20 reduced fat
Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown
sugar
1/4 cup (1/2 stick) cold
margarine
1 pkg. (8 oz.) Neufchatel cheese,
softened
1 cup granulated sugar
2 eggs
2 tbsp. flour
3 tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. baking powder
2 tsp. powdered sugar
Preheat Oven to
350˚F.
Line 8-inch square baking pan with foil, with
ends of
foil extending over sides of pan; set aside.
Combine wafer crumbs, 1/2 cup flour
and the brown sugar in medium bowl. Cut in margarine
with pastry blender or
two knives until mixture resembles coarse crumbs;
press firmly onto bottom of
prepared pan. Bake 15 minutes.
Meanwhile, beat Neufchatel cheese and granulated
sugar with electric mixer
on medium speed until well blended. Add eggs
and 2 tbsp. flour; mix well. Blend
in 1 tbsp. of the lemon peel, lemon juice and
baking powder; pour over crust.
Bake 25 to 28 minutes or until center is set.
Cool completely. Cover and
refrigerate at least 2 hours or overnight. Sprinkle
with powdered sugar and
garnish with remaining grated lemon peel, if
desired, just before cutting into
squares to serve. Store leftover squares in refrigerator. |
Frosty Mallow Fruit Dessert
1 pkg (8 oz.)
cream cheese, softened
1 cup (8 oz.) sour cream
1/4 cup sugar
1 can (15 oz.) apricot halves,
drained and coarsely chopped
1 can (8 oz.) crushed pineapple,
drained
1 cup miniature
marshmallows
1 can (15 oz.) pitted dark sweet
cherries, drained
In a large mixing
bowl, beat the cream cheese, sour cream and
sugar until smooth. Fold in the apricots, pineapple
and marshmallows. Gently fold in
cherries. Spoon into a 5-cup ring mold coated
with cooking spray.
Cover and freeze for 4 hours or until fi rm.
Just before serving, invert onto a
platter. Yield: 8 servings |
Crumb-Coated Cube Steaks
1 egg
1/2 cup milk
23 saltines, crushed
2/3 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. pepper
4 beef cube steaks (4 oz. each)
3 Tbsp. canola oil
Gravy:
2 Tbsp all-purpose flour
1 1/3 cups milk
1/4 tsp. salt
1/4 tsp. pepper
In a shallow bowl,
whisk egg and milk. In another shallow bowl,
combine cracker crumbs, flour, salt, baking
powder, cayenne and pepper. Dip steaks in
egg mixture, then cracker crumb mixture.
In a large skillet, cook steaks in oil over
medium heat for 3-4 minutes on
each side or until no longer pink. Remove and
keep warm.
In same skillet, stir in flour until blended,
stirring to loosen browned bits from
pan. Gradually add milk. Bring to a boil; cook
and stir for 2-3 minutes or until
thickened. Sprinkle with salt and pepper.
Yield: 4 servings |
Makeover Apple Bread
3 cups all-purpose
flour
1 1/2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp. vanilla extract
3 cups chopped peeled tart apples
TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
2 Tbsp. chopped walnuts
1/3 cup cold butter
In a large bowl,
combine the first six ingredients. In another
bowl, whisk the eggs, applesauce, oil and vanilla.
Stir into dry ingredients just until moistened.
Fold in apples. Transfer to two 3-in x 4-in.
loaf pans coated with cooking spray.
For topping, combine the flour, sugar and
walnuts; cut in butter until
crumbly. Sprinkle over batter.
Bake at 350˚ for 45-55 minutes or until
a toothpick inserted in center comes
out clean. Cool for 10 minutes before removing
from pan, cool on wire racks. |
Applesauce Cake Roll
3 eggs
3/4 cup sugar
1/2 cup unsweetened applesauce
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
1 Tbsp. confectioners’ sugar
2 1/2 cups vanilla ice cream, softened
1 carton (8 oz.) frozen whipped
topping, thawed
Caramel ice cream topping, optional
Line a greased
15-in. x 10-in. x 1-in. baking pan with waxed
paper, grease the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually
add sugar; beat for 2
minutes or until mixture becomes thick and
lemon-colored. Stir in applesauce.
Combine the flour, baking powder, baking soda,
cinnamon, salt and cloves; fold
into applesauce mixture. Spread batter evenly
into prepared pan.
Bake at 350˚ 12-15 minutes or until cake
springs back when lightly touched.
Cool for 5 minutes. Invert onto kitchen towel
dusted with confectioners’ sugar.
Gently peel off waxed paper. Roll up cake in
the towel jelly-roll stye, starting with
a short side. Cool completely on a wire rack.
Unroll cake; spread ice cream evenly over cake
to within 1/2-in. of edges. Roll
up again. Place seam side down on a serving
platter. Frost top, sides and ends
with whipped topping. Cover and freeze for
at least one hour. Remove from the
freezer 10 minutes before cutting. Drizzle
with caramel topping if desired. |
ASPARAGUS,
HAM & EGG BAKE
1½ cups Chopped Cooked Ham (½ Lb.)
1 lb. Fresh asparagus spears,
cut into 1-in. pieces
1 bag (30 Oz.) Frozen Shredded Hash
Brown Potatoes, thawed
1 Medium Onion, Chopped (½ cup)
2 cups Shredded Cheddar Cheese (8 oz.)
¼ cup Grated Parmesan Cheese
12 eggs
1¼ cups Milk
1 container (8 Oz.) Sour Cream
2 teaspoons lemon-pepper Seasoning Salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted
1. Spray 13x9-inch
(3 quart) glass baking dish with cooking spray.
In large bowl, toss ham,
asparagus, potatoes, onion and cheeses. Spoon
into baking dish.
2. In same bowl, beat eggs, milk, sour cream,
lemon-pepper seasoning salt and mustard
with fork or wire whisk until well mixed. Pour
egg mixture over potato mixture. (Baking dish
will be very full.) Cover; refrigerate 8 hours
or
overnight.
3. Heat oven to 325°F. Uncover baking dish;
bake 35 minutes. Meanwhile, in small bowl, toss
cornflake crumbs and butter.
4. Sprinkle cornflake mixture over partially
baked casserole. Bake uncovered 30 to 35
minutes longer or until knife inserted in center
comes out clean and thermometer inserted
in center reads 160°F. Remove from oven;
let
stand 15 minutes before serving. |
COCONUT RHUBARB DESSERT
4 cups Sliced Fresh or Frozen Rhubarb
1½ cups Sugar
1½ cups Water
1/8 tsp. Red Food Coloring, optional
1 pkg. (18¼ Oz.) Butter Pecan Cake Mix
1 cup Flaked Coconut
½ cup Chopped Pecans
½ cup Butter, melted
Vanilla Ice Cream, optional
1. In a large
sauce pan, combine the rhubarb, sugar, water
and food coloring if desired. Cook
over medium heat for 8-10 minutes or until
rhubarb is tender; cool slightly. Transfer to
a
greased 13-in x 9-in. baking dish; sprinkle with
cake mix. Top with coconut and pecans. Drizzle
with butter.
2. Bake at 350°F for 25-30 minutes or until
a
toothpick inserted near the center comes out
clean. Serve with ice cream if desired.
Yield: 12 Servings |
ROUND STEAK
WITH POTATOES
2 lbs. boneless beef top round steak
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. canola oil
1 can (10.75 Oz.) condensed golden
mushroom soup, undiluted
1 1/4 cups water
1 cup chopped celery
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/4 tsp. dried thyme
12 small red potatoes
1. Cut steak into
six pieces; sprinkle with salt
and pepper. In a Dutch oven, brown meat
in oil on both sides. Stir in the soup, water,
celery, red pepper, onion and thyme. Cover
and bake at 350˚ for 1 hour.
2. Add potatoes; cover and bake 1-1/2 hours
longer or until steak and vegetables are
tender. |
PIZZA
LOVER’S
PIE
1/4 lb. bulk pork sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 loaf (1 lb.) frozen bread dough,
thawed and halved
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (8 oz.) pizza sauce
8 slices pepperoni
1 can (4 oz.) mushrooms stems & pieces, drained
1/4 tsp. dried oregano
1. In a large
skillet, cook the sausage, pepper and onion
over medium heat until meat is no
longer pink; drain. Set aside.
2. Roll half of dough into a 12” circle.
Transfer to a greased 9” deep dish pie
plate.
Layer with half of the mozzarella cheese,
Parmesan cheese and pizza sauce. Top with
sausage mixture, pepperoni, mushrooms and
1/8 tsp. oregano. Roll out remaining dough
to fi t top of pie. Place over filling; sealing
edges. Layer with remaining pizza sauce,
cheeses and oregano.
3. Bake at 400˚ for 18-22 minutes or until
golden brown.
Yield: 8 Servings |
LEMON FLUFF DESSERT
1 can (12 oz.) evaporated milk
1 pkg. (3 oz.) lemon gelatin
1 cup sugar
1 1/3 cup boiling water
1/4 cup lemon juice
1 3/4 cup graham cracker crumbs
(about 28 squares)
5 Tbsp. butter, melted
1. Pour milk into
a small metal bowl; place mixer beaters in
the bowl. Cover and
refrigerate for at least 2 hours.
2. Meanwhile, in a large bowl, dissolve
gelatin and sugar in boiling water. Stir in
lemon juice. Cover and refrigerate until
syrupy, about 1 1/2 hours.
3. In a small bowl, combine crumbs and
butter; set aside 2 Tbsp. for garnish. Press
remaining crumbs onto the bottom of a 13”
x 9” dish. Beat chilled milk until soft
peaks
form. Beat gelatin until tiny bubbles form.
Fold milk into gelatin. Pour over prepared
crust. Sprinkle with reserved crumbs. Cover
and refrigerate until set. Cut into squares.
Yield: 12 Servings |
CHICKEN AND
RED POTATOES
3 Tbsp. all purpose
flour
4 boneless skinless chicken breast halves
(6 oz. each)
2 Tbsp. olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 oz.) mushroom stems and pieces,
drained
4 canned whole green chilies, cut into
1/2 in. slices
1 can (10.75 oz.) condensed cream of onion
soup, undiluted
1/4 cup milk
1/2 tsp. chicken seasoning
1/4 tsp. salt
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper
1. Place flour
in a large resealable plastic bag.
Add chicken, one piece at a time, and shake to
coat. In a large skillet, brown chicken in oil
on
both sides.
2. Meanwhile, place the potatoes, carrots,
mushrooms and chilies in a greased 5 qt. slow
cooker. In a small bowl, combine the remaining
ingredients. Pour half of soup mixture over
vegetables. Transfer chicken to slow cooker;
top
with remaining soup mixture. Cover and cook
on low for 3 1/2 to 4 hours or until chicken
juices run clear and vegetables are tender.
Yield: 4 Servings |
ORANGE-ANGEL
JELLY ROLL
1 pkg. (16 oz.) angel food cake mix
1 pkg. (8 oz.) cream cheese, softened
1/4 cup confectioner’s sugar
1 Tbsp. orange juice
1/2 tsp. orange extract
1/2 tsp. grated orange peel
3 drops yellow food coloring, optional
1 drop red food coloring, optional
1 cup whipped topping
2/3 cup orange marmalade
Additional confectioner’s sugar and orange
curls
1. Line a greased
15” x 10” x 1” baking
pan
with waxed paper; grease the paper and set
aside. Prepare cake mix batter according to
package directions; spread evenly into prepared
pan.
2. Bake at 350˚ for 18-22 minutes or until
cake
springs back when lightly touched. Cool in pan
for 5 minutes. Carefully run a knife around theedges
of the pan to loosen cake. Invert onto a
kitchen towel dusted with confectioner’s
sugar.
Gently peel off waxed paper. Roll up cake in
the
towel jelly-roll style, starting with a short
side.
Cool completely on a wire rack.
3. For fi lling, in a small bowl, beat cream
cheese
and confectioner’s sugar until smooth.
Beat in
the orange juice, orange extract, orange peel
and food coloring if desired. Fold in whipped
topping.
4. Unroll cake; spread marmalade to within 1/2
in. of edges. Spread whipped topping mixture
over marmalade to within 1 in. of edges. Roll
up again. Place seam side down on a serving
platter. Sprinkle with additional confectioner’s
sugar. Garnish with orange curls. Refrigerate
leftovers. |
NUTTY
COOKIES & CREAM
DESSERT
1 pkg. (18 oz.)
cream fi lled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon cookies and cream ice cream,
softened
1-1/2 cup salted peanuts, coarsely chopped
2/3 cup hot fudge ice cream topping
2/3 cup caramel ice cream topping
1 carton (8 oz.) frozen whipped topping, thawed
1. In a large
bowl, combine cookie crumbs and butter, set
aside 1 cup. Press remaining crumbs
into an ungreased 13” x 9” x 2” dish.
Spread
with ice cream. Layer with peanuts, ice cream
toppings and whipped topping; sprinkle with
reserved crumbs. Cover and freeze until firm.
2. Remove from the freezer 15 minutes before
serving.
Yield: 15 Servings |
BUFFALO CHICKEN
AND POTATOES
1 1/4 lb. boneless
skinless chicken breasts, cut into 1-inch strips
1/2 cup buffalo wing sauce
6 cups frozen (thawed) southern-style
hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese (2 oz.)
1 can (10 oz.) condensed cream of celery soup
1/2 cup corn flake crumbs
2 Tbsp. butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)
1. Heat oven to
350˚F.
Spray 13x9-inch
(3 quart) baking dish with cooking spray.
2. In medium bowl, stir together chicken strips
and wing sauce.
3. In large bowl, stir together potatoes,
dressing, cheese and soup. Spoon into baking
dish. Place chicken strips over potato mixture.
4. In a small bowl, stir together crumbs and
butter. Sprinkle in baking dish.
5. Cover with foil. Bake 30 minutes; uncover
and bake 20 to 30 minutes longer or until
potatoes are tender and juice of chicken is no
longer pink when centers of thickest pieces are
cut. Sprinkle with green onions. |
MACARONI & CHEESE
PIZZA
1 carton (7 1/4
oz.) macaroni and cheese dinner mix
2 eggs, beaten
1/2 lb. bulk Italian sausage
1/4 cup chopped onion
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1 can (4 oz.) mushroom stems and pieces,
drained
1 cup (4 oz.) shredded part-skim mozzarella
cheese
1. Prepare macaroni
dinner mix according to package directions;
stir in eggs. Spread onto a
greased 12-inch pizza pan. Bake at 375˚F
for 10
minutes.
2. Meanwhile, in a large skillet, cook sausage
and onion over medium heat until meat is no
longer pink, drain.
3. In a small bowl, combine the tomato sauce,
basil and oregano. Spread over macaroni
mixture. Layer with sausage mixture, mushroom
and cheese. Bake 10 minutes longer or until
cheese is melted.
Yield: 8 Servings |
CHOCOLATE
LOVER’S
DREAM CAKE
1 box chocolate fudge cake mix
1/2 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (16 oz.) sour cream
1 box (4 serving size) chocolate fudge instant
pudding mix
1 bag (12 oz.) semisweet chocolate chips
(2 cups)
GLAZE
3/4 cup semisweet chocolate chips
3 Tbsp. butter or magarine
3 Tbsp. light corn syrup
1 1/2 tsp. water
1. Heat oven to
350˚ F.
Generously spray 12-
cup fluted tube cake pan with baking spray with
flour. In a large bowl, mix cake mix, chocolate
milk, butter, eggs, sour cream and dry pudding
mix with spoon until well blended (batter will
be very thick). Stir in 1 bag (12 oz.) chocolate
chips. Spoon into pan.
2. Bake 55 to 65 minutes or until top springs
back when touched lightly in center. Cool in
pan 10 minutes. Place cooling rack or heatproof
serving plate upside down over pan; turn rack
and pan over. Remove pan. Cool completely,
about 2 hours.
3. In 1-quart saucepan, heat glaze ingredients
over low heat, stirring frequently, until chocolate
chips are melted and mixture is smooth. Drizzle
glaze over cake. Store loosely covered at room
temperature. |
RHUBARB
COFFEE CAKE
1 box Betty Crocker® SuperMoist® yellow
cake
1 cup milk
1 teaspoon vanilla
3 eggs
1 package (3 oz.) cream cheese, softened
2 cups chopped fresh rhubarb
1/2 cup Gold Medal® all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1. Heat oven to
325°F
(for all pans). Spray
bottom and sides of 13x9-inch pan with baking
spray with flour.
2. In large bowl, beat cake mix, milk, vanilla,
eggs and cream cheese with electric mixer on
low speed 1 minute. Beat on medium speed 2
minutes, scraping bowl frequently; set aside.
3. In medium bowl, toss rhubarb and 1/4 cup of
the flour. Fold rhubarb into batter; spread
in pan.
4. In small bowl, mix sugar, remaining 1/4 cup
flour and the butter until coarse crumbs form.
Sprinkle over top of batter.
5. Bake 40 to 45 minutes or until lightly browned
and toothpick inserted in center comes out clean.
Cool about 1 hour 30 minutes before serving. |
SAUCY BEEF PATTIES
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 can (8 oz.) tomato sauce
2 Tbsp. chopped green onion
2 Tbsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. prepared yellow mustard
1. In a large
bowl, combine the egg, bread crumbs, salt and
pepper. Crumble beef over
mixture and mix well. Shape into four patties.
In a large skillet, brown patties on each side.
Remove and set aside; drain drippings.
2. In the same skillet, combine the remaining
ingredients. Return patties to the skillet. Bring
to a boil. Reduce heat; simmer, uncovered for
10 minutes or until a meat thermometer reads
160°F. |
RANCH POTATO CUBES
7 medium potatoes, cut into 1/2-in. cubes
1/4 cup butter, cubed
1 cup (8 oz.) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz.) shredded cheddar cheese
1. Place potatoes
in a greased 11x7-inch baking dish; dot with
butter. Cover and bake at 325°F
for 60-65 minutes or until tender.
2. Combine sour cream and salad dressing mix;
spoon over potatoes. Sprinkle with cheese.
Bake
uncovered for 5 to 10 minutes or until cheese
is
melted. |
LEMON
CHEESECAKE BARS
1 box lemon cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1. Heat oven to
350°F (325°F
for dark or
non-stick pans). In large bowl, beat cake mix,
butter and 1 of the eggs with electric mixer
on low speed until crumbly. Press in bottom of
ungreased 13x9-inch pan.
2. In medium bowl, cream cheese on medium
speed until smooth. On low speed, gradually beat
in powdered sugar. Stir in lemon peel and lemon
juice until smooth. Reserve 1/2 cup for topping;
refrigerate. Into remaining cream cheese mixture,
beat remaining 2 eggs on medium speed until
blended. Spread over cake mixture.
3. Bake 25 to 28 minutes or until set. Cool
completely, about 1 hour. Spread with reserved
cream cheese mixture. Refrigerate about 3 hours
or until firm. For bars, cut into 8 rows by
6 rows.
Store covered in refrigerator. |
MEAT LOAF
CASSEROLE
1 lb. extra-lean (at least 90%) ground beef
3 tablespoons bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 3/4 cups water
1/2 cup milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups Instant Mashed Potatoes (dry)
1 egg
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz.)
1. Heat oven to
350°F.
Spray 8-inch square
(2-quart) baking dish with cooking spray. In
medium bowl, mix first 7 ingredients. Press
in
bottom and up sides of baking dish to within
1/2 inch of top.
2. In 2-quart saucepan, heat water, milk, butter
and 1/4 teaspoon salt to boiling. Remove from
heat, stir in potatoes. Let stand 30 seconds.
Stir
in egg. Stir in broccoli and cheese. Spoon over
meat shell.
3. Bake 25 to 30 minutes or until meat loaf
is thoroughly cooked and meat thermometer
inserted in center of meat reads 170°F. Let
stand 5 minues; drain liquid along edges. |
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