Recipes

[judyb57]

Corn 'n' Chicken Bake

Corn 'n' Chicken Bake

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole-kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup
1/3 cup milk
1 tablespoon chopped fresh parsley

-----------------------------

1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with
nonstick cooking spray.
2. Place the chicken breast halves in a single layer in the baking dish;
season with the garlic powder, salt, and pepper.
3. In a large bowl, combine the stuffing mix, corn, water, and melted
butter; mix well and spoon over the chicken.
4. In the same bowl, combine the soup, milk, and parsley; mix well. Pour
over the stuffing mixture then cover with aluminum foil.
5. Bake for 35 minutes then uncover and bake for 8 to 10 more minutes,
or until no pink remains in the chicken and the stuffing is golden.

 

[judyb57]

SEAFOOD SALAD WITH DILL DRESSING

SEAFOOD SALAD WITH DILL DRESSING

1/2 c. mayonnaise
1/4 c. sour cream or plain yogurt
2 tbsp. lemon juice
1 tsp. fresh dill or 1/4 tsp. dried dill seed
Salt and pepper to taste Mix all ingredients.

-----------------------------------------

SALAD:

1 1/2 c. cooked shrimp
1 c. cut-up cooked crab meat
1/4 c. sliced green onions
1 med. cucumber, chopped
1 can sliced water chestnuts, drained
Dill dressing - recipe above
2 avocados, peeled and sliced
Salad greens

 

[judyb57]

Hawaiian Salad

Hawaiian Salad

2 cups canned Mandarin oranges, drained
2 cups canned chunk pineapple, drained
2 cups shredded coconut
2 cups mini marshmallows
1 cup sour cream


Mix all ingredients together in a bowl. Chill 24 hours. Serve.

 

[judyb57]

CROCK POT REUBEN CASSEROLE

CROCK POT REUBEN CASSEROLE

one 8 oz. pkg. noodles, cooked
1 can corned beef
3 1/2 cup sauerkraut
6 slices american cheese
16 oz. sour cream
one 10 1/4 oz. can cream of chicken soup
6 slices swiss cheese

In a buttered quart crock pot, layer half noodles, half meat, all sauerkraut, all american cheese. Mix sour cream, chicken soup together, layer half of soup mixture. Layer rest of noodles, meat, soup mixture, then swiss cheese. Cook on high 2 hours until it bubbles well. Turn down to low 1 or 2 hours. Stir before serving, to mix layers together some.

 

[judyb57]

Apple Dump Cake with Buttercream Frosting

Apple Dump Cake with Buttercream Frosting

Cake:
3 lg. eggs
1 box yellow cake mix
1 can apple pie filling

Frosting:
2 sticks butter, softened
4 C. powdered sugar
3 Tbs. milk
Directions

Cake:
In a bowl, slightly beat 3 large eggs. Add cake mix a little at a time
until blended.
Dough will be thick. Using a wooden spoon, stir in pie filling. Coat
and flour cake
pans or baking dish then bake according to box mix. You can use a hand
mixer
but a stand mixer is easier.

Variations:
Spice cake mix and apple pie filling.
Chocolate cake mix and cherry pie filling.

Frosting:
In a bowl, beat butter and add powered sugar a little at a time. If
mixture gets too thick,
add a tablespoon of milk after each cup of sugar. Stir in appropriate
flavor listed below.

Variations:
For Apple pie filling, add 3 teaspoons of cinnamon to frosting mix.
For cherry pie filling,
add 1 tablespoon of almond extract. For chocolate frosting, add cocoa
powder to taste.

Serving Size 6-8
Preparation Time 15 minutes
Cooking Time 45 minutes

 

[judyb57]

Easter Angel Food Cake

Easter Angel Food Cake

1 pkg. Betty Crocker confetti or white angel food cake mix
1 (8 oz.) container frozen whipped cream topping, thawed
1 c. flaked coconut
6 drops green food color
Jelly beans

Bake and cool cake as directed on package, remove from pan. Frost with whipped topping. In tightly covered container, combine coconut and food color and shake vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut. After serving, refrigerate any remaining cake. Serves 12 people.

 

[judyb57]

Barefoot Contessa Pan-Fried Onion Dip

Barefoot Contessa Pan-Fried Onion Dip

Makes two cups.

This dip is like the California dip that we remember from our
childhood, except it's the real thing, with slowly caramelized onions,
and it's ten times more tasty. For a real treat, I love to serve this
appetizer with Eli Zabar's potato chips plus fresh vegetables and
crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick
half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten Crown

 

[loufreekc]

Dam it judy now im starving , i keep looking for the sample table.

 

[judyb57]

Dam it judy now im starving , i keep looking for the sample table.

Hehe, I keep hoping people will try these recipes and send me samples, lol. If I get some I will send half to you Lou!

 

[judyb57]

Cucumber Macaroni Salad

Cucumber Macaroni Salad

16 oz elbow Macaroni
1/2 c mayonnaise
1 c cucumber, peeled, seeded, chopped
1 tbsp dried minced onion
1/2 c diced tomatoes
1 c diced ham
1 c shredded Cheddar cheese
1/2 c peas
3 tbsp olive oil
3 tbsp white wine vinegar
Salt & pepper to taste
1 tsp dill weed

Cook macaroni according tp pkg directions. Rinse under cold water & drain. In lg bowl, combine macaroni & mayonnaise; mix well. Stir in cucumber, onion, tomatoes, ham, cheese & peas. Mix well. Drizzle oil & vinegar over top, season with salt & pepper & toss. Sprinkle dill weed over top. Refrigerate at least 4 hr.

Makes: 8 servings

 

[judyb57]

Mountain Dew Salad

Mountain Dew Salad

1 large lemon Jell-O
2 cups hot water
2 cans crushed pineapple
1 cup Mountain Dew
2 sliced bananas
2 cups miniature marshmallows
1 carton Cool Whip
1 can lemon pie filling


Dissolve Jell-O in hot water. Drain pineapple. Use juice from pineapple
plus Mountain Dew enough to make 2 cups. Add to Jell-O. Let cool until
partially jelled. Then add bananas, marshmallows, crushed pineapple. In
separate bowl, mix together the Cool Whip & lemon pie filling; pour on
top of Jell-O mixture & top with more Cool Whip. Refrigerate until
serving time

 

[labell]

German Chocolate Cake Roll

(Easy Chocolate Roll up)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>
<o></o>


1/4 cup butter <o></o>
1 1/3 cups flaked coconut<o></o>
1 cup Chopped pecans <o></o>
1 can sweetened condensed milk <o></o>
<o></o>
CAKE:<o></o>
3 eggs<o></o>
1 cup Sugar<o></o>
1/3 cup cocoa<o></o>
2/3 cup flour (all purpose)<o></o>
1/4 tsp., salt<o></o>
1/4 tsp., baking Powder<o></o>
1/3 cup water<o></o>
1 tsp. Vanilla<o></o>
<o></o>
<o></o>
Line 15 x 10” jellyroll pan with foil. Melt butter in pan. Sprinkle nuts and coconut evenly in pan. Drizzle with condensed milk. Beat eggs at high speed for 2 minutes until fluffy. Gradually add sugar. Continue beating 2 minutes. No need to sift flour. Spoon into cup. Level. Add remaining ingredients Blend l min­ute, beating lightly. Pour evenly into pan. Bake at 375 degrees for 20-25 minutes until cake springs back when touched In center. Sprinkle cake in pan with powdered sugar. Cover with towel. Put cookie sheet lightly over towel. Invert. Remove baking pan and foil. Starting on 10” side, roll up jelly roll fashion, using towel to roll cake.<o></o>

 

[labell]

These are like Dairy Queen's Peanut Buster Parfait:

Ice Cream Sandwich Dessert​

INGREDIENTS

• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar hot fudge ice cream topping
• 1 cup salted peanuts

DIRECTIONS

1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

<!-- NOTES -->

 

[labell]

Upside-down Caramel Apple Pie<?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>
An out-of-the-ordinary apple pie with a crunchy, candy-like topping glistening with brown sugar and pecans.<o></o>
¼ c. soft butter or 6 c. sliced, pared apples
regular margarine 1/2 c. sugar
½ c. pecan halves 2 tblsp. flour
½ c. brown sugar, 1/2 tsp. ground cinnamon
packed Dash ground nutmeg<o></o>
Pastry for 2-crust 9’ pie<o></o>
<o></o>
Spread butter over bottom and up sides of <SUB>9" </SUB>pie plate. Press pecan halves, rounded side down, into butter. Sprinkle evenly with brown sugar; pat gently.<o></o>
Divide pastry almost in half. Roll out larger half on floured surface to 13" circle. Line prepared pie plate with pastry. Trim edge to 1/2" beyond rim of pie plate.<o></o>
Combine apples, sugar, flour, cinnamon and nutmeg in bowl; mix well. Spoon apple mixture into prepared pie plate.<o></o>
Roll out remaining pastry to 11” cIrcle. Cut slits. Place top crust over filling and trim edge to 1” beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge.<o></o>
Bake in 400 oven 50 minutes, or until apples are tender. Cool on rack 5 minutes. Place serving plate over pie; invert. Carefully remove pie plate Cool on rack. Makes 6 to 8 servings.

 

[judyb57]

WooHoo, these sound so great!! Thanks for sharing labell. I have a ton of recipes to share, I just have not had time lately, lol. Come on people SHARE, we know you have those secret family recipes you always use. You can tell us, we won't tell anyone!

 

[cas1944]

No flour peanut butter cookies​

(I make these for my grandkids all the time.A quick and easy treat.And they are yummy!)

1 cup peanut butter (smooth or crunchy)
1 cup sugar
1 egg
1 tsp. vanilla(optional)

Mix peanut butter and sugar until smooth add egg and vanilla (if desired) mix.Place by rounded teaspoons on a greased cookie sheet.Flatten in a criss cross pattern with a fork dipped in sugar.​

Bake at 350 degrees for 12 - 15 minutes.(Until golden brown on the bottom) Makes about 12 cookies.(You can double the recipe.)

 

[judyb57]

Ahhhhhhhh, peanut butter. I could not survive without it. I am going to give these a try, they sound yummy. Thanks for sharing hon!

 

[judyb57]

Heavenly Surprise Mini Cupcakes

Heavenly Surprise Mini Cupcakes

Ingredients:

Filling:
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp. salt
1 cup each flaked coconut, finely chopped walnuts,
1 cup miniature semisweet chocolate chips

Batter:
2 cups sugar
1-1/2 cups water
3/4 cup canola oil
2 eggs
2 tsp. vanilla extract
1 tsp. white vinegar
3 cups all purpose flour
1/2 cup baking cocoa
1 tsp. each baking soda, salt
Frosting:
1-1/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream

Directions:
Heat oven to 350º F. (175º C). Filling: In
a small bowl, beat cream cheese and sugar until light and fluffy. Add
egg and salt; mix well. Stir in coconut, walnuts and chocolate
chips. Set aside. Batter: In a large bowl, beat sugar, water,
oil, eggs, vanilla and vinegar until blended. Combine flour, cocoa,
baking soda and salt, gradually beat into oil mixture until blended.
Fill paper-lined miniature muffin cups 1/3 full with batter. Drop
filling by tsp. into center of each. Top with additional batter,
filling muffin cups 3/4 full. Bake at 350º F. 12 - 15 minutes or
until a toothpick inserted in cake portion of a cupcake comes out
clean. Cool for 10 minutes before removing from pans to wire racks to
cool completely. Frosting: In a small saucepan melt chocolate with
cream over low heat; stir until blended. Remove from heat. Cool to
room temperature. Frost cupcakes. Refrigerate leftovers.

 

[judyb57]

Baked Artichoke and Crab Dip

Baked Artichoke and Crab Dip

Ingredients:

1/2 tablespoon vegetable oil, plus more for greasing
1 small green bell pepper, chopped
1 can (14 oz.) artichoke hearts, drained and finely chopped
1 pickled jalape-o pepper, seeded and minced
1 cup mayonnaise
1/4 cup thinly sliced scallions
1/4 cup chopped pimiento
1/2 cup freshly grated Parmesan cheese
Juice of 1 small lemon
2 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1/2 pound crab meat, picked over for bits of shell
1/4 cup sliced almonds, toasted


Directions:

Preheat oven to 375 F and grease a 6x9-inch baking dish. Set a small skillet over medium heat. Add the oil and saute the bell pepper until tender.
Combine artichokes, jalape-o, mayonnaise, scallions, pimiento, Parmesan cheese, lemon juice, Worcestershire sauce, celery salt and sauteed bell pepper in a large bowl. Fold in crab meat. Place mixture in baking dish and sprinkle with almonds.
Bake for 25 to 30 minutes, or until golden brown and bubbly. Serve with tricolored tortilla chips.

 

[judyb57]

Oreo Cookie Cheese Cake

Oreo Cookie Cheese Cake

25 Oreo creme cookies
4 tbsp. melted unsalted butter

FILLING:

4 pkgs. (8 oz.) cream cheese, soft
1 1/4 c. plus 1/4 c. sugar
2 T. all-purpose flour
4 lg eggs, room temp.
3 lg egg yolks, room temp.
1/3 cup whipping cream
1 tsp plus 1 tsp vanilla
1 3/4 cup coarsely chopped Oreo's (about 15 cookies)
2 cup sour cream

Preheat oven to 425 degrees.
Butter 10 inch springform pan.

Crust: Break up cookies and place in food processor with metal
blade; process until crumbs. Add butter, mix until blended, or mix
cookie crumbs together in bowl. Put into springform pan. Press
evenly over bottom and up sides. Refrigerate.

Filling:
Beat cream cheese in large bowl with electric mixer until smooth on
medium speed. Scrape down sides. Add 1 1/4 cups sugar beating until
light and fluffy (about 3 minutes). Mix in flour. While beating
continuously add eggs and yolks. Mix until smooth. Beat in whipping
cream and 1 teaspoon vanilla until blended. Pour 1/2 batter into
prepared crust. Sprinkle with chopped Oreo's. Pour remaining batter
over and smooth top with a spatula. Some of the Oreo's may rise to
the top.

Place pan on baking sheet. Bake in 425 degree oven for 15 minutes.
Reduce oven temperature to 225 degrees and bake for additional 50
minutes until set. Remove cake from oven and increase temperature to
350 degrees.

Stir together sour cream, remaining 1/4 cup sugar and 1 teaspoon
vanilla in small bowl. Spread sour cream mixture over cake. Return
to 350 degree oven and bake 6 minutes or until sour cream begins to
set.