POZZI FOOD

Squares

2009-08-25T11:48:00.000-07:00

White Chocolate Brownies

½ cup butter (no substitute)

9 oz white baking chocolate (9 squares)

¾ cup white sugar

¾ cup brown sugar (packed)

3 eggs, unbeaten

½ cup milk

1-1/2 tsp vanilla

2 cups sifted white flour

2 tsp baking powder

¼ tsp salt

2/3 cup milk chocolate chips

1/3 cup white chocolate chips

DO NOT USE ELECTRIC MIXER, mix by hand!

Melt butter and white baking chocolate in heavy pot or double boiler over low heat. Do not boil. Remove from heat before chocolate is completely melted. Stir till chocolate is fully melted and mixed well. Let cool completely.

Mix sugars together in a large bowl. Add unbeaten eggs and mix. Add milk and vanilla and mix. Add cooled chocolate mixture and blend well. Mix dry ingredients together and add to the batter. Mix thoroughly by hand. Add chocolate chips. Pour into grease 9x13 pan. Bake at 350 degrees for approximately 40 minutes or until the center tests done. Must be served warm. Serve with vanilla ice cream, fudge sauce, and whipped cream on top.

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Lemon Pineapple Squares

2-1/2 cups Gram Wafer Crumbs

½ Cup icing sugar

½ cup margarine, melted

1 small package Instant Lemon Jell-O

1 cup hot water

8 ounce package cream cheese, softened

1 cup sugar

3 tbsp lemon juice

1 tbsp vanilla

2 tbsp sugar

1 cup whipped cream

1 can crushed pineapple

Add gram crumbs, icing sugar, and margarine in bowl. Spread and press into pan. Set aside ½ cup into a bowl.

Mix Jell-O and hot water. Let set to medium set in the fridge for 1/2hour.

Mix cream cheese, sugar, lemon juice, and vanilla.

Whip whipping cream and sugar until fluffy.

Mix step 2 and 3. Fold step 4 into ingredients.

Pour into pan. Sprinkle remaining gram crumbs. Sprinkle pineapple on top. Put into fridge for 3-4 hours or overnight until set.

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Easy Chocolate Brownies

¾ cup flour

½ tsp baking powder

¼ tsp salt

1 cup sugar

4 tbsp cocoa

½ cup melted margarine or butter

2 eggs

1 tsp vanilla

1 cup chopped nuts, optional

Mix flour, baking powder, salt, sugar, and cocoa in medium bowl. Add remaining ingredients to dry mixture and blend well. Pour or spread into a well greased 8”x8” cake pan. Bake at 350 degrees for 30 minutes. Frost as desired after brownies has completely cooled.

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Rice Crispy Squares

¼ cup margarine or butter

5 cups mini marshmallows or 40 regular

5 cups Rice crispies

In a large saucepan, melt the margarine and add marshmallows. Stir until well blended. Remove from heat. Add cereal. Mix as quickly as possible. Press into a buttered 9”x13” pan. Cool and cut into squares.

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Marinades

2009-08-25T08:27:00.001-07:00

Teriyaki Sauce Marinade

¼ cup vegetable oil
¼ cup soy sauce
2 Tbsp Ketchup
1 Tbsp white Vinegar
¼ tsp pepper
2 cloves garlic, crushed

Mix all ingredients. Use as a marinade for meats. Calories: 55/1Tbsp
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Steak Marinade

Seasoned salt
Lemon pepper garlic powder
½ bottle Italian dressing

Combine ingredients and use as a marinade for steak.
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Honey garlic Marinade

1 small onion, minced
¼ cup fresh Lemon juice
¼ cup sesame oil
2 Tbsp Soya sauce
2 cloves garlic, minced
1 Tbsp fresh ginger
2 tbsp Honey
2 Tsp fresh Parsley

Combine all ingredients well with a whisk. Use as a marinade for chicken.
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Steak Marinade

½ cup light olive oil
¼ cup soya sauce
¼ cup red wine vinegar
2 tbsp crushed garlic
1 flank steak

Stir together the olive oil, soya sauce, vinegar, and garlic. Place meat and sauce into a zip-lock bag and put in the fridge for at least 6 hours. Remove the meat and allow it to come to room temperature. Preheat grill at med heat until hot. Put meat on grill and discard cause. Cook till desired doneness. Let rest and cut across the grain.
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Best Chicken Marinade

½ cup red wine vinegar
½ cup olive oil
1 tsp parsley flakes
1 tsp Basil
1 tsp Oregano
½ tsp pepper

Combine all ingredients and use to marinade chicken.
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Snacks and Appetizers

2009-08-25T08:26:00.000-07:00

Fruit salsa

INGREDIENTS:
1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
tablespoons white sugar
1 tablespoon ground cinnamon

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large zip-lock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.
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Grandma Pozzi’s Nuts and Bolts

Makes 18 cups
Preheat oven to 300 degrees
Combine the following:
3 cups shreddies
4 cups cheerios
5 cups life cereal
4 cups thin pretzels
2 cups unsalted peanuts
Then combine:
½ cup melted butter
½ cup vegetable oil

Pour over cereal and nut mixture. Mix gently with hands or wooden spoon. Divide and spread into 3 baking pans. Season lightly with Lawry’s seasoned salt. Bake one pan at a time at 300 degrees for 10 minutes, stir, and then 10 minutes more. Put into a large bowl to cool before bagging.
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Carmel Popcorn

Preheat oven to 250 degrees.
Melt 1 cup of butter in a medium size saucepan
Stir in the following:
2 cups brown sugar
1 1/2cups corn syrup
1 tsp salt
Bring to a boil and boil for 4 minutes. Remove from heat and add:
1/2tsp baking soda
1 tsp vanilla
Pour mixture over 5 quarts of popped popcorn. Mix until popcorn is completely covered. Pour onto baking pans and bake for one hour, stirring every 15 minutes.
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7 Layer Dip

Serves 10
¾ cup refried beans
¼ ounce Taco Seasoning Mix
1 cup sour cream
1 cup ground beef, cooked
1 cup four-cheese Mexican Blend shredded cheese
1 cup Thick and chunky Salsa
1 cup chopped green onions
Tortilla Chips
Combine beans and seasoning in bowl. Spread in the bottom of a plate or serving platter. Layer on top of beans the sour cream, beef, cheese, salsa, onions, and serve with chips.
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Chestnut Appetizer

2 cans whole water chestnuts (drained)
1 pound Bacon
Sauce:
1 cup ketchup
1/4 cup lemon juice
1/2 cup brown sugar

Cut bacon to size that will just fit around a chestnut (usually 1/3 is about
Right size).
Wrap chestnut in bacon and secure with tooth pick.
Place on baking sheet and bake at 400 degrees till bacon is done - 30
Minutes.
Drain off fat and place chestnuts in an 8 x 8 pan.
Mix ingredients for the sauce and pour over chestnuts. Bake 30 min at 350
degrees.
Serve hot. Can be made ahead and reheated in microwave.
You can make ahead and then heat up or just microwave instead of 30 min in
the oven -just make sure you use a microwaveable 8x8 pan/casserole bowl or
equivalent. Whatever size works for you.
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Gluten-Free

2009-08-25T08:25:00.000-07:00

Chocolate Macaroons

2 egg whites
3 Tbsp cocoa
1/4 tsp salt
1/4 tsp cream of tarter
3/4 cup granulated sugar

1 cup coconut
1 cup puffed rice cereal or rice crispies
1/2 cup chopped pecans
1 tsp vanilla

Preheat oven to 300F. Cover baking sheets with wax paper. Beat egg whites until just stiff enough to hold soft peaks. Sift cocoa, salt and sugar together and add gradually a Tbsp at a time to the egg whites and beat until a soft teak is formed. Fold in vanilla, rice cereal, coconuts and nuts. Drop by spoonfuls onto prepared pans. Bake for 35-40 minutes. Remove immediately from paper to cool on wire rack.
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Puffed Rice Squares- gluten free

1 cup brown sugar
1/3 cup margarine
2 tbsp cocoa
½ cup maple syrup
Melt above ingredients to a boil. Remove from heat and add:
18 Large marsh-mellows
1 tsp vanilla
9 cups puffed rice
Place in a greased 9”x13” pan.
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Mom’s brownie’s-gluten free

2 eggs
1 ½ cups brown sugar
½ cup melted butter
½ cup cocoa
1 cup gluten free flour mix
1 tsp vanilla
Mix eggs, sugar, melted butter, and vanilla together. Add the dry ingredients. Bake at 350 degrees for 30 minutes in an 8”x8” pan.
Gluten-free Peanut Butter Cookies
½ cup peanut butter
½ cup sugar
1 egg
(Break up caramel rice cake into crumbs and toss in at the end)
Roll into balls and flatten with fork. Bake at 325 degrees for 15 minutes. Makes 24 cookies.
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Chewy Crisp Gluten Free Chocolate Chip cookies

1-1.2 cups butter, softened
1-1/2 cups granulated sugar
¾ cup packed brown sugar
3 eggs
1 tbsp vanilla
3 cups white rice flour
1 cup potato starch
½ cup tapioca starch
½ tsp baking soda
1 tsp xanthan gum
¾ tsp slat
3 cups milk chocolate chips
¾ cup chopped pecans
¾ cup shredded sweetened coconut
Line rimless baking sheets with parchment paper; set aside. In a large bowl, beat butter with sugars until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, and starches, baking soda, xanthan gum and salt; stir in chocolate chips, pecans, and coconut. Pour over butter mixture; stir to combine. Drop by Tbsp, about 2” apart onto baking pans. Bake at 350 degrees, rotating pans halfway, about 10 minutes.
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Raspberry Cream Trifle

1 can Evaporated Milk
1 cup cold water
1tsp almond extract
1 pkg. instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake, cut into 1” cubes
2 tbsp seedless raspberry jam
2 cups fresh raspberries
In a large bowl, beat the milk, water, and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until set. Cover and chill until mixture is partially set. Fold in the whipped cream. Place ½ the cake cubes in a 2qt. glass serving bowl. Top with ½ the cream mixture. Carefully spread the jam. Sprinkle with 1 cup raspberries. Layer it with the remaining ingredients. Garnish with chocolate curls. Refrigerate. Yield: 14-16 servings.
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White Cake

2/3 cup white rice flour
½ cup tapioca starch
1/3 cup cornstarch
¾ tsp xanthan gum
1-1/2 tsp GF baking powder
½ tsp salt
½ cup shortening or butter
¾ cup granulated sugar
3 eggs
¾ tsp cider vinegar
½ cup milk
Preheat oven to 350 degrees. In a large bowl, sift rice flour, starches, xanthan gum, baking powder and salt. Resift and set aside. In a separate bowl, using an electric mixer, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and vinegar. Stir in dry ingredients alternately with milk, making 3 additions of dry, and 2 of milk. Stir just until combined. Spoon it into a prepared pan. Spread till smooth. Let stand for 30 minutes. Bake for 35-40 minutes. Cool for 10 minutes in pan.
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Desserts

2009-08-25T08:24:00.002-07:00

Cream cheese Tarts with Pie filling

Beat together:
1 8 ounce Pkg. cream cheese
1 cup sugar
1 tsp vanilla
Fold in one 500ml cool whop container into cream cheese mixture. Fill into baked tarts that have cooled to room temp. (Baked according to tart box directions) Top with spoonfuls of pie filling of choice. (Cherry is good!)
Cream Puffs
1 cup flour
¼ tsp salt
½ cup margarine
1 cup water
4 eggs
Put flour and salt into a bowl, mix. Bring margarine and water to a boil in a large saucepan. Add flavor and salt all at once. Cook and stir with a wooden spoon until mixture is smooth and leaves sides of pan and forms a ball. Remove from heat. Cool slightly. Add eggs one at a time, beating well with each addition. Use electric mixer. Drop by Tbsp onto a greased cookie sheet. Bake at 425 degrees for one minute. Reduce heat to 350 and bake 25 minutes more. Remove from oven and put on wire racks to cool. Prick each puff in several places with a toothpick. Cool. Split each puff in half and fill with sweetened whip cream or cool whip/ Yield 12-18 puffs. Store in fridge once filled.
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Jelly Bean Pizza

Crust:
1 egg
1 tbsp hot water
1 tsp vanilla
1/3 cup melted margarine
1 cup brown sugar
1-1/3 cup flour
½ tsp baking powder
¼ tsp soda
½ tsp salt
Divide dough into 2- pat each half into 2 round cake pans. Spray with veggie spray.
Top with:
1 cup chocolate chips
1 cup mini marsh mellows
¼ cup jelly beans
¼ cup smarties (optional)
Preheat oven to 350 degrees. Bake for 20 minutes.
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Shortbread Tarts

1 cup butter
½ cup icing sugar
1-1/2 cups flour
1 tbsp cornstarch
Mix with hand mixer. Pat heaping tsp into muffin tin and up the sides. Prick the bottom. Bake for 20 minutes at 325 degrees.
Filling:
1 8 ounce Pkg. cream cheese
1 can eagle Brand Milk
1/3 cup lemon juice
1 tsp vanilla
Beat cream cheese mixture until fluffy. Beat in the rest of the ingredients. Fill 2 hours before serving. Add kiwi/strawberry/mango slices on top.
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Cherry Balls

½ cup Butter
1-1/2Cup Icing Sugar
1 Cup Fine Coconut
40 Cherries
¼ Cup Graham Crumbs

Mix butter, icing, and coconut well. Form into a long tube, divide into 40 pieces. Wrap each piece around a cherry. Shape into a ball. Roll each ball in graham crumbs. Store in the fridge. Makes about 40 balls.
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Chocolate Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
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Kiwi Dessert Squares

2 cups Flour
½ cup confectioners’ sugar
1 cup cold butter
Citrus glaze:
6 tbsp sugar
2 tbsp cornstarch
½ cup cold water
¼ cup orange extract
Topping:
2 8 ounce pkgs. Cream cheese, softened
2.3 cup sugar
1-1/2 tsp orange extract
4 kiwifruit, peeled
14 fresh strawberries, halved
In a Large bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press into greased 15x10 baking pan. Bake at 350 degrees for 16-19 minutes. Cool on rack. In saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes unit thickened. Remove from heat, stir in orange extract. Cool completely. In mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Cover and refrigerate for 45 minutes. Cut into squares. Cut each kiwi into 7 slices. Place kiwi and strawberry on top. Brush with glaze. Refrigerate till set. Yield: 28 servings.
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Smors

Mix together ½ cup margarine or butter, softened, with 1/3 cup brown sugar. Then add ¾ cup flour, ¾ cup crushed gram crumbs. Press into buttered 9”x13” pan. Sprinkle with chocolate ships and mini marsh mellows. Bake at 275 degrees for 15-20 minutes.
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Sweet Cinnamon Biscuits

2 cups sifted flour
1 Tbsp baking Powder
1 Tsp salt
¼ tsp baking soda
¼ tsp vegetable oil
¾ cup buttermilk
8 Tbsp butter, softened
¾ cup granulated sugar
1 tsp cinnamon
1 cup milk (optional)
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15”x8” rectangle. Preheat oven to 400 degrees. Grease a 9” round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
Cut the roll into 1-1/2” slices. Arrange slices cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk over top if desired. Serve hot.
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Cheesecake Cupcakes

½ box vanilla wafers- crush and put in bottom of cupcake liners
3, 8 ounce Pkg.’s cream cheese
4 eggs
1 cup sugar
1 Tbsp cornstarch
1 tsp vanilla
Blend above ingredients till smooth. Fill cupcake liners about 2/3 full and bake at 375 degrees for 12 minutes. Let sit 10 minutes out of stove.
Then mix till smooth the following:
2 cups sour cream
1 tsp vanilla
½ cup sugar
Pour into cupcakes until full. Bake at 450 degrees for 3 minutes. Let cool. Top with fruit.
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Fruit Crunch

Mix until crumbly:
1 cup flour
¾ cup rolled oats
1 cup brown sugar
½ cup melted margarine
1 tsp cinnamon
Press half of this mixture into a 9” greased pan. Cover with 4 cups of fruit (rhubarb)
Combine the following:
½ cup sugar
2 Tbsp corn starch
1 cup water
Cook until thick and clear in a small saucepan. Then add 1 tsp vanilla. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for one hour.
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Cherry Cream Cheese Dessert

¾ cup graham cracker crumbs (about 12 squares)
2 tbsp sugar
2 tbsp butter or margarine, melted

Filling:
1 8 ounce Package cream cheese, softened
1 can of sweetened condensed milk (14 ounces)
1/3 cup lemon juice
1 tsp vanilla extract
1 can of cherry pie filling
In a bowl, combine the cracker crumbs, sugar, and butter. Divide among eight dessert dishes, about 4 rounded teaspoons in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1.4 cup into each dish. Top with pie filling, about ¼ cup in each. Yield: 8 servings.
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Easter Bunny Buns

Mix:
7 cups flour
½ cup sugar
½ cup powdered milk
2 Tbsp Instant yeast
1 tsp salt
In a separate Bowl, mix:
2 slightly beaten eggs
2/3 cup oil
½ cup orange juice
2 cups hot water
Add to flour mixture and knead, adding flour as needed to make a very soft dough. Usually about another cup. Cover and let rise ¾ hour. Shape into “bunnies” one tray at a time. Twelve minutes later shape 2nd tray and continue each tray every 12 minutes. Let each tray rise ½ hour. Bake at 375 degrees for 12 minutes. Frost as desired.
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Frosting and Sauces

2009-08-25T08:24:00.001-07:00

Fluffy Chocolate Frosting

1 cup cold milk
1 3.9 pkgs. instant pudding mix
1 8 ounce frozen whipped topping, thawed
Beat milk and pudding for 2 minutes. Beat in whipped topping. Spread over cake.
Fudge sauce
1 cup milk chocolate chips
½ cup evaporated milk
¼ cup sugar
1 tbsp butter
Heat ingredients in heavy saucepan over low heat until chocolate and butter are melted and the sugar is dissolved. Do not boil. Stir until smooth. Makes about 1-1/4 cups.
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Plum Sauce

¾ of 16 ounce jar plum jam
2 Tbsp vinegar
1 tbsp brown sugar
1 tbsp minced onion
1 tsp crushed red pepper flakes
½ tsp ground ginger
In a saucepan over medium heat, combine jam, vinegar, brown sugar, onion, red pepper, garlic, and ginger. Bring to a boil, stirring. Remove from heat.
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Raspberry Sauce (for cheesecake)

1 10 ounce Pkg. Raspberries
¼ cup sugar
2 Tbsp cornstarch
Add enough juice to measure 1-1/4 cups. Mix sugar and cornstarch in pan. Stir in juice and raspberries. Heat to boiling. Boil 1 minute. Strain; cool.
Butter cream Icing
1tsp clear vanilla extract
2 tbsp cream, milk, or water
½ cup solid vegetable shortening
½ cup butter or margarine
4 cups confectioners’ sugar
Mix above ingredients well with mixer. Then add 2 Tbsp light corn syrup and mix ingredients until blended. Add 2 Tbsp of cocoa for chocolate icing.
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Cakes

2009-08-25T08:23:00.000-07:00

Johnny cake

1 cup milk
¼ cup margarine or butter, melted
1 large egg
1-1/4 cups cornmeal
1 cup all-purpose flour
½ cup sugar
1 Tbsp baking powder
½ tsp salt
Heat oven to 400 degrees. Grease bottom and sides or square 8”x8” pan.
Beat milk, margarine and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened. (Batter will be lumpy) Pour batter into pan.
Bake 20-25 minutes or until golden brown.
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Pat’s Chocolate Cake

Step 1. In a medium bowl mix together:
2-1/2 cups flour
2 tsp baking soda
1 tsp salt
Step 2: In a large mixing bowl mix together:
½ cup cocoa
2-1/4 cups sugar
1 cup oil
1 cup buttermilk or sour milk*
3 eggs
1 tsp vanilla

Step 3. Boil 1 cup of water: To the cocoa mixture alternately add flour mixture and water; start and end with flour, batter will be thin. (*sour milk can be made by adding 1 tbsp vinegar with regular milk and let sit for an hour or so)
Grease and flour 2 round cake pans (or grease a 9x13 pan) Cut out wax paper same size as bottom of pan and place in the bottom of pan. Pour batter into 2 round tins. Bake at 350 degrees for 30-40 minutes until toothpick inserted in center comes out clean. Cook 5 minutes on racks then flip over, peel off wax paper and let cool. Frost as desired. Do not use wax paper if using large pan.
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Cool and creamy Cheesecake (no-bake)

Crust:
1 cup gram crumbs
¼ cup sugar
¼ cup margarine, melted
Mix ingredients and press into bottom of 9” spring form pan.
Filling:
1 envelope unflavored gelatin
¼ cup cold water
8 ounces cream cheese, softened
½ cup sugar
¾ cup milk
¼ cup lemon juice
1 cup whipping cream, whipped
Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice; refrigerate until slightly thickened.
Fold in whipped cream; pour over crust. Refrigerate until firm. Top with raspberry sauce, if desired.
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Carrot Cake

In a mixing bowl mix hourly:
1 cup white sugar
1 cup brown sugar
2 cups flour
1-1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
2 tsp cinnamon
In another mixing bowl, mix together:
4 eggs
1 cup vegetable oil
1 cup chopped nuts
3 cups finely grated carrots
Add 1st mixture to the 2nd one. Put into a greased loaf pan. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Cool- frost as desired.
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Double Recipe Frosty Chocolate Cheesecake

1 cup chocolate Oreo crumbs
¼ cup melted butter
4 ounces cream cheese, softened
¼ cup sugar
1 large egg, separated
½ tsp vanilla
3 ounces semisweet chocolate, melted
½ cup whipping cream
Combine the crumbs and butter. Press into spring form pan. (Bottom and sides)
Beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla. Beat in melted chocolate. Whip cream and fold into chocolate mixture. Beat egg white until stiff but not dry: fold into chocolate mixture. Pour mixture into crumb crust. Chill until firm, at least 4 hours. This may also be served frozen.
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Cookies

2009-08-25T08:16:00.001-07:00

Gingerbread Cookies

In a large bowl cream together:

1 egg

1 cup Sugar

1 cup Margarine

Add to the above:

1 Tbsp baking soda that has been dissolved in 1/2 cup of boiling water. Then add:

1 Tsp ginger

1 cup molasses

Mix everything with a mixer then start adding flour, enough to make a stiff dough- generally between 4-6 cups (I always use 6). Add flour gradually. Dough must be stiff enough to roll out and cut. May store in fridge for a few hours to help stiffen dough. (I don't need to.) Roll out dough in to lightly floured cupboard. Cut with a gingerbread man cookie cutter. Place on greased baking sheet and bake at 350 for 8-10mins, till golden brown on the bottom. Remove to wire racks to cook.

Decorate as desired. (I always just add some butter and milk to icing sugar and some food coloring for my icing)

Makes about 4 dozen.

Favorite Chocolate Chip Cookies

3 cups all purpose flour

1 cup cake flour

1 tsp baking soda

1 tsp baking powder

1 ¼ cups sugar

1 ¼ cup brown sugar firmly packed

1 ½ cups margarine

2 eggs

1 Tbsp vanilla

1 ½ milk chocolate chips

Mix flour, cake flour, soda and powder in medium sized bowl. Set aside. In a large bowl, ream the margarine, add sugars, and add the eggs and vanilla. Mix well, gradually add the flour. Mix well. Dough will be stiff. Add chocolate chips. Roll into 1 ½” round balls and place on greased baking sheet. Flatten slightly with a floured fork. Bake at 350 degrees for 8-10 minutes, or until golden brown on the bottom. Remove to a wire rack to cool. Makes about 5 ½ dozen.

Sugar Cookies

3 cups flour

3 tsp baking powder

½ tsp salt

1 cup butter or margarine

2 egg yolks

6 Tbsp milk

1 cup sugar

1 tsp vanilla

Stir flour, powder and salt together. Cream butter and add sugar. Add egg yolks and mix well. Add vanilla. Add flour mixture and milk alternately a small amount at a time to creamed mixture. Shape into 2 balls and cover with wax paper and put in the fridge. Chill overnight or several hours. Roll dough ¼” thick on a lightly floured cupboard. Cut with cookie cutters. Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes or until golden brown on the bottom. Cool on baking racks and frost as desired.

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No-Chill Cutout Sugar Cookies

Makes about 24 cookies

1 cup butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 tsp baking powder

3 cups all-purpose flour

Preheat oven to 375 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. So not chill dough. Divide dough in half. Roll each half about a 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until lightly browned.

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Chocolate Chip Cookies

2 cups margarine

2 cups brown sugar

1 ½ cups white sugar

3 eggs

¼ cup vegetable oil

2 tsp vanilla

6 cups flour

1 ½ tsp soda

1 tsp salt

1 pkg. milk chocolate chips

1 ½ cups skor bar crumbs

Cream margarine, add sugars. Mix well and add eggs, oil, and vanilla. Mix well. Mix flour, soda and salt together. Add to margarine mixture, gradually. Add chips and skor pieces. Roll into 1” balls and place on a lightly greased cookies sheet. Flatten with a fork. Bake at 350 degrees for 10 minutes, or until golden brown on the bottom. Makes 9-10 dozen

Brown Sugar Shortbread

1 cup butter (no substitutes), softened

½ cup packed brown sugar

2 ¼ cups all-purpose flour

In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3” thick rectangle measuring 11”x8”. Cut into 2”x1” strips. Prick with a fork. Bake at 300degrees for 25 minutes or until golden brown on the bottom. Cool for 5 minutes; remove to wire rack to cool completely. Yield: 3-1/2 dozen

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Ginger Sparklers

2 cups Robin Hood Flour

2 tsp soda

½ tsp salt

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

1 cup brown sugar, packed

¾ cup butter or margarine

¼ cup molasses

1 egg

Granulated sugar

Spoon or pour flour into dry measuring cup. Level off and pour onto waxed paper. Add soda, salt, and spices; stir well to blend. Cream brown sugar, butter, molasses and egg together hourly. Add flour mixture to dreamed mixture. Mix well. Shape dough into 1” balls. Roll into granulated sugar and place on greased baking sheet. Flatten with floured fork. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing from pan. Yield: About 5 dozen.

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Chocolate White Chocolate Chunk Cookies

2 cups flour

2 tsp baking powder

¼ tsp salt

¾ cup butter or margarine. Softened

1-1/2cups firmly packed brown sugar

2 eggs

1 tsp vanilla

4 squares Bakers chocolate, melted, cooled slightly

1-1/2 pkg. (9 squares) Bakers Premium White Baking Chocolate, coarsely chopped

1 cup chopped pecans

Preheat oven to 350 degrees. Mix flour, powder and salt; set aside. Beat butter, and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla. Mix well. Blend in melted chocolate. Gradually add flour mixture beating well after each addition. Stir in chocolate and pecans/ Drop heaping Tbsp of dough, 2” apart onto ungreased baking sheets. Bake 11-12 minutes, or until cookies feel set to the touch. Cool on baking sheets for 1 minute, and then remove to wire racks to cool.

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Drop Sugar Cookies

2cups all-purpose flour

2 Tsp Baking powder

½ tsp salt

2 Large eggs

¾ cup sugar, plus extra for top

2/3 cup vegetable oil

2 tsp vanilla extract

1 tsp grated lemon zest

Sift flour, baking powder and salt onto a medium bowl and mix well.

Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla, and lemon zest and mix well. Stir in the dry ingredients until blended. Chill, covered, for 30 minutes or longer.

Pre-heat oven to 400 degrees.

Drop the cookie dough by rounded tsp 2” apart onto ungreased baking sheets. Mist the bottom of a 3” flat glass with water and dip into additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass and dipping in sugar with each cookie.

Bake until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

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Almond Sugar Cookies

2 cups butter-flavored shortening

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

4 cups all-purpose flour

2 tsp baking soda

2 tsp cream of tarter

Additional sugar or colored sugar

In a lg. mixing bowl, ream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Drop by the Tbsp 2” apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.

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Oatmeal Chocolate Almond Cookies

1 cup soft margarine

2 cups brown sugar

2 eggs

2 cups oatmeal

2 cups flour

1 cup slivered almonds

½ tsp cinnamon

1/2tsp baking soda

2 tsp baking powder

Pinch of salt

1 tbsp vanilla

Mix all ingredients together in order given. Roll into balls and place on lightly greased cookie sheets. Flatten each ball with a fork. Bake in 37 degree oven until nicely browned. (8-10 minutes)

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Chocolate Thumbprints

½ cup butter or margarine, softened

2/3 cup sugar

1 egg, separated

2 Tbsp milk

1 tsp vanilla extract

1 cup all-purpose flour

1/3 cup baking cocoa

¼ tsp salt

1 cup finely chopped walnuts

Filling:

½ Cup confectioners’ sugar

1tbsp butter or margarine, softened

2 tsp milk

¼ tsp vanilla extract

26 milk chocolate kisses, unwrapped

In a mixing bowl, beat butter, sugar, egg yolk, milk, and vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to creamed mixture. Cover and chill 1 hour or until firm enough to roll into balls. Meanwhile, in a small bowl, lightly beat egg white. Shape into 1” balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in the center of each cookie. Bake at 350 degrees for 10-12 minutes, or until center is set. Combine the first four filling ingredients in a small bowl; mix until smooth. Spoon ¼ tsp into each warm cookie; gently press a chocolate kiss in the center. Carefully remove to wire racks to cool. Yield: 2 dozen

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World's Best Chocolate Chip Cookies

¾ cup granulated sugar

1 cup brown sugar

1cup butter

1tbsp vanilla extract

2 eggs, slightly beaten

3 cups all-purpose flour

¾ tsp baking soda

¾ tsp salt

3 cups chocolate chips

1 cup chopped nuts, optional

Pre-heat oven to 350 degrees. In a large bowl, combine the white and brown sugars. Add butter and cream together with the sugar. Add vanilla and eggs, mixing well. In a separate bowl, sift the flour, baking soda and salt together. Add dry mixture to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts. Line cookie sheets with parchment paper or spray with Pam. Drop dough onto cookie sheets (about 1 Tbsp for each cookie). Bake for 10-12 minutes. Remove from pans and cool on wire racks. Yield: 2-3 dozen

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Gingerbread Cookies

In a large bowl cream together:

1 egg

1 cup Sugar

1 cup Margarine

Add to the above:

1 Tbsp baking soda that has been dissolved in 1/2 cup of boiling water. Then add:

1 Tsp ginger

1 cup molasses

Decorate as desired. (I always just add some butter and milk to icing sugar and some food coloring for my icing)

Makes about 4 dozen.

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Favorite Chocolate chip cookies

3 cups all purpose flour

1 cup cake flour

1 tsp baking soda

1 tsp baking powder

1 ¼ cups sugar

1 ¼ cup brown sugar firmly packed

1 ½ cups margarine

2 eggs

1 Tbsp vanilla

1 ½ milk chocolate chips

Sugar cookies

3 cups flour

3 tsp baking powder

½ tsp salt

1 cup butter or margarine

2 egg yolks

6 Tbsp milk

1 cup sugar

1 tsp vanilla

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No-Chill Cutout Sugar cookies

Makes about 24 cookies

1 cup butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 tsp baking powder

3 cups all-purpose flour

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Chocolate Chip cookies

2 cups margarine

2 cups brown sugar

1 ½ cups white sugar

3 eggs

¼ cup vegetable oil

2 tsp vanilla

6 cups flour

1 ½ tsp soda

1 tsp salt

1 pkg. milk chocolate chips

1 ½ cups skor bar crumbs

Brown Sugar Shortbread

1 cup butter (no substitutes), softened

½ cup packed brown sugar

2 ¼ cups all-purpose flour

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Ginger Sparklers

2 cups Robin Hood Flour

2 tsp soda

½ tsp salt

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

1 cup brown sugar, packed

¾ cup butter or margarine

¼ cup molasses

1 egg

Granulated sugar

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Chocolate White Chocolate Chunk Cookies

2 cups flour

2 tsp baking powder

¼ tsp salt

¾ cup butter or margarine. Softened

1-1/2cups firmly packed brown sugar

2 eggs

1 tsp vanilla

4 squares Bakers chocolate, melted, cooled slightly

1-1/2 pkg. (9 squares) Bakers Premium White Baking Chocolate, coarsely chopped

1 cup chopped pecans

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Drop Sugar Cookies

2cups all-purpose flour

2 Tsp Baking powder

½ tsp salt

2 Large eggs

¾ cup sugar, plus extra for top

2/3 cup vegetable oil

2 tsp vanilla extract

1 tsp grated lemon zest

Sift flour, baking powder and salt onto a medium bowl and mix well.

Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla, and lemon zest and mix well. Stir in the dry ingredients until blended. Chill, covered, for 30 minutes or longer.

Pre-heat oven to 400 degrees.

Bake until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

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Almond Sugar Cookies

2 cups butter-flavored shortening

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

4 cups all-purpose flour

2 tsp baking soda

2 tsp cream of tarter

Additional sugar or colored sugar

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Oatmeal chocolate Almond Cookies

1 cup soft margarine

2 cups brown sugar

2 eggs

2 cups oatmeal

2 cups flour

1 cup slivered almonds

½ tsp cinnamon

1/2tsp baking soda

2 tsp baking powder

Pinch of salt

1 tbsp vanilla

Mix all ingredients together in order given. Roll into balls and place on lightly greased cookie sheets. Flatten each ball with a fork. Bake in 37 degree oven until nicely browned. (8-10 minutes)

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Chocolate Thumbprints

½ cup butter or margarine, softened

2/3 cup sugar

1 egg, separated

2 Tbsp milk

1 tsp vanilla extract

1 cup all-purpose flour

1/3 cup baking cocoa

¼ tsp salt

1 cup finely chopped walnuts

Filling:

½ Cup confectioners’ sugar

1tbsp butter or margarine, softened

2 tsp milk

¼ tsp vanilla extract

26 milk chocolate kisses, unwrapped

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World’s Best Chocolate Chip Cookies

¾ cup granulated sugar

1 cup brown sugar

1cup butter

1tbsp vanilla extract

2 eggs, slightly beaten

3 cups all-purpose flour

¾ tsp baking soda

¾ tsp salt

3 cups chocolate chips

1 cup chopped nuts, optional

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Muffins

2009-08-25T08:09:00.000-07:00

Banana Chocolate Chip Muffins

Combine together:

3 mashed bananas

¾ cup white sugar

1 slightly beaten egg

1/3 cup melted butter

Then add:

1 ½ cups flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

Add ½ pkg. milk chocolate chips and ½ pkg. white chocolate chips. Bake at 375 degrees for 17 minutes.

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Grandma's Honey Muffins

2 cups flour

½ cup sugar

3 tsp baking powder

½ tsp salt

1 egg

1 cup milk

¼ cup melted butter

¼ cup honey

In a bowl, combine flour, sugar, powder and salt. In another bowl whisk the egg, milk, butter, and honey; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 3/4full. Bake at 400 degrees for 15-18 minutes.

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Morning Maple Muffins

2 cups all-purpose flour

½ cup packed brown sugar

2 tsp baking powder

½ tsp salt

¾ cup milk

½ cup butter, melted

½ cup maple syrup

¼ cup sour cream

1 egg

½ tsp vanilla

Topping:

3 tbsp all-purpose flour

2 Tbsp sugar

2 Tbsp chopped nuts

½ tsp ground cinnamon

2 tbsp cold butter or margarine

In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg, and vanilla. Stir into the dry ingredients just until moistened. Fill greased or lined muffin cups 2/3’s full. For topping, combine the flour, sugar, nuts, and cinnamon; cut in butter till crumbly. Sprinkle over batter. Bake at 400 degrees for 16-20minutes or until muffins are done. Yield: 16

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Pasta

2009-08-25T07:57:00.001-07:00

Fiesta Skillet Spaghetti

½ tsp olive oil

1 lb. ground chicken

½ cup onions, chopped

½ cup bell peppers, chopped

15 ounce tomato paste

4 cups water

1 envelope taco seasoning mix

8 ounces thin spaghetti, uncooked

½ cup fat-free cheddar cheese, shredded

Heat oil in a 12” skillet over medium heat. Add chicken, onions, and peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning. Bring to a boil. Add uncooked spaghetti. Reduce heat; cover and simmer until noodles are tender, about 25 minutes. Sprinkle with cheese. 6 servings, 290 calories per serving.

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Ziti Alfredo with Vegetables

1 medium onion, chopped

2 garlic cloves, minced

2 tsp olive oil

8 ounces uncooked ziti or other small tube pasta

2 tbsp butter

3 tsp all-purpose flour

1 cup fat free milk

1-1/2 cups fat free half-and-half cream

1 cup shredded Parmesan cheese

2 tsp Italian seasoning

Dash of white pepper

Dash of ground nutmeg

1 can Italian diced tomatoes, drained

1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry

In a small saucepan, sauté onion and garlic in oil until tender; set aside. Cook pasta according to Pkg. direction. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk. Stir in cream; bring to a boil over medium-low heat. Cook and stir for 2 minutes or until thickened. Reduce heat; add the parmesan, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted. Add the tomatoes, spinach and onion mixture; heat through. Drain pasta; toss with vegetable mixture. Yield: 8 servings. One cup: 264 calories

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Spaghetti Carbonara

1 pound spaghetti

1 tablespoon olive oil

8 slices bacon, diced

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/4 cup dry white wine (optional)

4 eggs

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt to taste

Ground black pepper to taste

2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one minute more.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.

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Pasta Salad

¾ bag rotini Noodles (cooked)

1 big cucumber

1 small broccoli

¾ cup cheese

Sauce: 1 cup miracle whip

Zesty Italian dressing

Mix until creamy. Mix sauce and pour over the rest of ingredients. Chill.

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Bread and Buns

2009-08-25T07:50:00.000-07:00

Easter Bunny Buns

Mix:

7 cups flour

½ cup sugar

½ cup powdered milk

2 Tbsp Instant yeast

1 tsp salt

In a separate Bowl, mix:

2 slightly beaten eggs

2/3 cup oil

½ cup orange juice

2 cups hot water

Add to flour mixture and knead, adding flour as needed to make a very soft dough. Usually about another cup. Cover and let rise ¾ hour. Shape into “bunnies” one tray at a time. Twelve minutes later shape 2^nd tray and continue each tray every 12 minutes. Let each tray rise ½ hour. Bake at 375 degrees for 12 minutes. Frost as desired.

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Oatmeal Pan Bread

1 ½ cups boiling water

1 cup old-fashioned oats

2 pkgs. (1/4 ounce each) active dry yeast

½ cup warm water (110 to 115 degrees)

¼ cup sugar

3 Tbsp butter or margarine, softened

2 Tsp salt

1 egg, lightly beaten

4-4 ¾ cups all purpose flour

Topping:

¼ cup butter or margarine, melted, divided

2 Tbsp grated Parmesan Cheese

1 Tsp dried Basil

½ tsp Dried Oregano

½ Tsp garlic powder

In a small bowl, combine boiling water and oats; cool to 100-115 degrees. In a mixing bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture, and 2 cups of flour. Beat until smooth. Add enough remaining flour to form soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down and press evenly into a greased 13”x9” baking pan. With a very sharp knife, cut diagonal lines 1 -1/2 in apart completely through the dough. Repeat in opposite direction, creating diamond pattern. Cover and let rise in a warm place until double. (1 hour) Redefine cut lines with knife. Brush with 2 Tbsp butter. Bake at 375 degrees for 15 minutes. Meanwhile, combine Parmesan Cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Yield: 8-10 servings.

Basic Bread Stuffing

1 cup butter

1 cup chopped onions

1 ½ Cups chopped celery with leaves

12 cups bread crumbs or cubes

2 tsp salt

1 tsp pepper

½ tsp sage

2 tsp dried leaf savory

½ tsp dried leaf thyme

½ tsp dried leaf marjoram

½ tsp poultry seasoning

Dash of Nutmeg (optional)

Heat butter in heavy skillet. Add onion and celery and cook gently 5 minutes, stirring. Add half the breadcrumbs or cubes and cook gently until bread is lightly browned. Stir often. Add to remaining bread crumbs in a large bowl. Add remaining ingredients and toss all together to blend well. Cool.

(Makes enough for a 12 lb turkey)

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Slow Cooker Stuffing

Ingredients

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

12 cups dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth, or as needed

eggs, beaten

DIRECTIONS

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

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Vegetables

2009-08-24T20:46:00.001-07:00

Sunie's Corn Chowder

You can use the slow cooker or portable roaster oven or stove top. You can double and triple as desired.

For 2-3

2 ½ cups of milk

1 can of cream corn, 14 ½ oz size

1 can of cream of mushroom soup, 10 ½ oz size

1 ¾ cups of frozen corn

1 cup of cubed raw potato

1 cup of cubed fully cooked ham

1 large onion chopped

2 tsp of parsley

2 T butter

Salt and pepper to taste

Slow cooker: place all the ingredients in a slow cooker/crock pot (lightly sprayed with Pam or equivalent)

Cook on Low for 6 hrs.

Funeral Potatoes

1 can of Campbell’s cream of chicken soup undiluted

1 cup of sour cream (250ml)

1/2 cup of butter melted, you can use margarine but I prefer butter

3 T minced onion (optional for those who hate onions)

1/2 tsp salt

1 package (1kg) frozen hash brown potatoes, thawed

2 and 1/2 c shredded cheddar cheese

2 and 1/2 c crushed corn flakes

1/4c melted butter (I use less, just mixing enough with the corn flakes to what I think looks right, otherwise it’s too greasy for me.)

In a large bowl, combine soup, sour cream, 1/2 c melted butter, onion and salt. Stir in thawed hash brown potatoes and cheese. Transfer to a greased 13-in by 9 in. baking dish. Toss cornflakes and melted butter, sprinkle over the potato mixture. Bake, uncovered, at 350 degrees for 50-60 minutes until heated through. (50 is usually good enough)

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Creamy Potato and Green Onion Soup

1-1/2 cups water

6 medium potatoes, peeled and cubed

2 stalks of celery, sliced (1 cup)

¼ cup water

1 cup skim milk

¾ tsp salt

¼ tsp white pepper

2 green onions with tops, sliced finely

Bring 1-1/2 cups water to boiling, add potatoes and celery; cover and bring to a boil again. Simmer until Potatoes are tender. 20 minutes or so.

Drain liquid into blender and add 3 cups of cooked vegetables, add ¼ cup of water. Cover and blend until smooth.

Place pureed vegetables back into sauce pan with remaining potatoes and celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.

Garnish with garlic toast.

105 calories per serving.

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Parmesan Brocolli

¼ cup Butter

1 small onion, chopped

¼ cup flour

3/4tsp Salt

1/8 tsp pepper

1 egg yolk

2 cups milk

1 cup parmesan cheese

1-1/2cups Cooked Broccoli

1-1/2 cup Buttered bread crumbs

Melt butter, add onion; stir over heat for 3 minutes. Sprinkle with flour, salt, pepper and bring to a boil. Remove from heat. Add egg yolk to milk and beat lightly; then add to the butter and flour mixture. Stir well. Cook over moderate heat until it boils. BOIL 1 MINUTE. Remove from heat and stir in the cheese. Pour ½ of sauce into a 9x13 buttered baking dish. Add the broccoli and top with remaining sauce. Cover with buttered bread crumbs. Bake at 400 degrees for 20 minutes.

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Cashew Peach Sweet Potatoes

6 sweet potatoes

½ cup brown sugar

1/3 cup chopped cashews

½ tsp salt ¼ tsp ginger

1 can sliced peaches, drained

3 Tbsp butter

Boil potatoes in water till tender. Drain, peel and cut into cubes. In a small bowl, combine brown sugar, cashews, salt and ginger. Place ½ potatoes in ungreased baking dish. Top with ½ the peaches and sugar mixture. Repeat layers, dot with butter. Cover and bake for 30 minutes. Uncover and bake for 10 minutes longer at 350 degrees.

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Vegetable Cheese Chowder

4 cups cubed Potatoes

2 cups Diced carrots

2cups chopped celery

½ cup minced onions

2 Tsp salt

4 cups water

1 10 ounce package Frozen Broccoli

2 Tbsp chicken Base

3 ½ cups milk

½ cup flour

1 Tbsp Dry Mustard

1 lb Processed American cheese

Prepare potatoes, carrots, celery and onions. Place in large soup pot and add salt and water.

Cook till vegetables are tender (about 20 minutes) Add Broccoli, chicken base, and milk

Simmer for 5 more minutes.

In a separate pan, melt margarine and add flour and dry mustard. Add to soup and stir till thickened. Cut cheese into cubes and add to soup. Stir till cheese is melted. Keep hot but not boiling till ready to serve. Serves 8-10 people.

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Scalloped Potatoes

6 medium potatoes

3 Tbsp margarine or butter

1 small onion, finely chopped

3 Tbsp all purpose flour

1 tsp salt

¼ tsp pepper

2 ½ cups milk

1 tbsp Margarine

Heat oven to 350 degrees. Grease bottom and sides of 2 quart casserole with butter.

Prepare potatoes. Cut into enough thin slices to measure about 4 cups.

Melt 3 Tbsp butter in 2 quart saucepan about medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.

Stir in milk, Heat to boiling. Stirring constantly. Coil and stir one minute.

Spread potatoes in a casserole dish. Sot with 1 Tbsp margarine.

Cover and bake 1 hour to 1hr 10 minutes or until potatoes are tender. Let stand 5-10 minutes before serving.

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Stuffed Baked Potatoes

5 medium baking potatoes

¼ cup butter or margarine

2 cups shredded cheddar cheese, divided

½ - ¾ cup evaporated milk

1 envelope ranch salad dressing mix

1 Tbsp chives

1 garlic, minced

Crumbled bacon

Bake potatoes at 400 degrees for 1 hour. Reduce heat to 375 degrees. Cut each potatoes in half, scoop out pulp. Beat pulp with butter. Stir in 1 cup cheese, milk, and salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese. Place on baking sheet and bake for 15-20 minutes. Top with bacon and chives.

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Alison's Fried Baby Potatoes

1 bag of baby potatoes, halved

1 tsp salt

½ tsp garlic powder

½ tsp paprika

1/2tsp pepper

½ cup oil

½ cup butter

Boil potatoes in water until tender. (About 30 minutes)

Place oil and butter in large frying pan. Heat pan to 400-425 degrees. Put potatoes in pan. Combine all the spices and sprinkle half onto potatoes. Fry until golden brown and crisp. Sprinkle with remaining spices. Remove from pan and serve.

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Salsa

20 large Tomatoes- dark red

4 yellow peppers

4 green peppers

1# Jalapeño peppers- green only (350g)

4 large onions

4 large garlic cloves, crushed

2 Tbsp coarse salt

2 cups vinegar

2-4 Tbsp sugar-add to taste

1 13 ounce can tomato paste

Blanch tomatoes for one minute in boiling water to soften skin. Peel tomatoes. Cut and put in colander to drain overnight. Discard juice. Chop peppers and onion. Put all ingredients in a large pot and simmer for 3 hours, uncovered. Stir often- thicken with cornstarch if needed. Pack into pint sealers and process 20 minutes. Makes 13 pints

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Perogies

5 cups flour

1 cup milk

1 egg

1 cup water

¼ cup oil

1 tsp salt

2 cups cooked, mashed potatoes (add salt and pepper and ¼ cup butter)

Mix all ingredients (except potatoes) together into soft dough and let rest for a while. Roll thin and cut 3” round pieces with a cute or diamond with a knife. Place rounded tsp of filling on each, fold over, pinch together. Boil 12 at a time in salted water for 10 minutes. Freezable.

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Salads

2009-08-24T20:41:00.001-07:00

Arizona Citrus Salad

Dressing:
1/3 cup white sugar
3 Tbsp white vinegar
1 tsp finely diced onion
1/2 tsp salt
1/2 cup oil
2 tsp poppy seeds

In blender combine all dressing ingredients except oil and poppy seeds. With blender running, add oil in a steady stream, processing until thick and smooth. Add poppy seeds and refrigerate

Salad
3 cups leaf lettuce
3 cups iceberg lettuce (I use spinach)
1/2 cup red onion cut into thin slices
1/4 cup slivered almonds, toasted (I use pecans)
2 cans drained mandarin oranges
1 avocado peeled and diced
1 container of diced strawberries
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Chicken Pasta Caesar Salad

3 chicken breasts (cook with garlic, seasoned salt, salt, and pepper)

1-1/2 cups Penne Noodles cooked and drained

8 cups Romaine Lettuce, washed and torn and dried

1-1/2 cups cherry tomatoes, halved

2 tsp Dried Basil

1 Large cucumber

½ container Feta Cheese, grated

Favorite Garlic Caesar Salad dressing, to taste

Combine all ingredients making sure cooked ingredients are cooled. Toss well.

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Layered Fruit Salad

3 cups low fat graham cracker crumbs

1 cup non fat yogurt

16 oz. fat free cream cheese

1/3 cup sugar

1-1/2 cups frozen strawberries

3 ½ cups fat free cool whip

6 cups sugar free strawberry Jell-O (1 large and one small)

Pre-heat oven to 350 degrees and spray a 9x13 pan with fat-free cooking spray.

Mix graham cracker crumbs and yogurt together. Spread evenly over bottom of pan. Bake for 15-20 minutes until crisp.

Prepare Jell-O according to directions on pkg., add frozen strawberries and put in refrigerator to allow Jell-O to set completely.

Top with remaining cool whip and garnish as desired. Calories per serving 108.

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Pasta Salad

¾ bag rotini Noodles (cooked)

1 big cucumber

1 small broccoli

¾ cup cheese

Sauce: 1 cup miracle whip

Zesty Italian dressing

Mix until creamy. Mix sauce and pour over the rest of ingredients. Chill.

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Ham, Potato and Cheese Salad

6-8 medium Potatoes

½ cup melted butter

2 Tbsp vinegar

1 Tbsp mustard (optional)

2 Tbsp finely chopped onions (optional)

½ # cubed ham

½ brick of Swiss chess cubed

Peel and wash potatoes. Cut into bite sized pieces. Cook with salt- till done. Meanwhile, cut up ham and cheese. Add vinegar to butter. When potatoes are done add butter and mix. Add ham, onions and cheese. Add salt and pepper. Serve hot or cold.

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Orange Buttermilk Salad

1 can crushed pineapple

1 6oz Pkg. orange Jell-O or 2 3oz

2 cups buttermilk

1 Lg. container cool whip

In a saucepan bring pineapple to a boil. Remove from heat and add Jell-o and stir to dissolve. Add buttermilk and mix well. Cool to room temp. Fold in cool whip. Pour in loaf pan. Refrigerate till set.

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Lemon and Peach Jello Salad

Dissolve 2 sm. Pkgs. Peach Jell-O into 2 cups boiling water. Cool for ½ an hour.

Prepare lemon Pie filling according to box directions. Mix Jell-O and Pie filling. Add 2-3 cups of frozen Peaches. Put in the fridge to set. Add whipped cream on top.

Cookie fruit Salad

1 Cup Buttermilk

1 Pkg. Vanilla instant Pudding

1 sm. Cook whip container

1 can mandarin oranges

1 can pineapple chunks

2 cups red seedless grapes

½ pkg. shortbread cookies (with chocolate on half)

Combine Buttermilk, pudding and cool whip. Drain oranges and pineapple. Break up cookies and combine the rest of the ingredients.

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Taco Salad

1head red or green leaf lettuce

1 head iceberg lettuce

2-3 tomatoes

½ -1 thinly sliced red onion

½ can of sliced black olives

1 sliced avocado

1 package of tortilla chips

Grated cheddar and/or Monterrey Jack cheese

1 # ground beef

½ package taco seasoning

1 can of red kidney beans with juice

1 small bottle French dressing

Place everything in the bowl except the ground beef, taco seasoning, kidney beans and dressing

Brown the ground beef, add the taco seasoning the kidney beans and dressing, mix well. Pour the hot mixture over the salad.

Top with the grated cheese. Serve. I like to serve it with garlic bread.

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