Pecan Pie Surprise Bars
1 (18 oz.) white or yellow cake mix (take out 2/3 C. and set aside)
½ C. butter or margarine, melted
Generously grease bottom & sides of 9” x 13” pan. Mix remaining cake mix, butter and egg in a large mixing bowl. Press into prepared pan. Bake at 350 degrees for 20 minutes.
2/3 C. cake mix
½ C. firmly packed brown sugar
1 ½ C. dark corn syrup
1 t. vanilla
Beat on medium speed for 1-2 minutes. Pour over partially baked crust. Sprinkle with 1 C. chopped pecans. Return to the oven and bake for 30-35 minutes or until set. Cut into bars.
Three Cheese Spread with Almonds
1 8 ounce pkg. cream cheese, softened
1 C. light sour cream
1 C. shredded Swiss Cheese (4 ounces)
½ C. crumbled blue cheese (2 ounces)
1 T. white Worcestershire sauce
1 t. paprika
½ C. chopped toasted almonds
In a medium bowl, beat together the cream cheese, sour cream, Swiss Cheese, blue cheese, Worcestershire sauce and paprika until light and fluffy. Cover and chill overnight or 12 hours. Stir in nuts just before serving. Serve with crackers. Makes 2 ½ cups.
Sour Cream Coffee Cake
¾ C. sugar
½ C. margarine softened (1 stick)
1 tsp vanilla
2 C. all purpose flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup dairy sour cream
1 ¼ C. packed brown sugar
1 cup walnuts or pecans
1 tbsp cinnamon
3 tbsp melted butter
Beat together until light and fluffy
¾ c sugar
½ c margarine softened ( 1 stick)
1 tsp vanilla
Mix in separate bowl:
2 c. all purpose flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
Add to sugar mixture alternating w/ sour cream ending with flour mixture
In small bowl mix topping mixture
Spread half of cake mixture in greased or sprayed bundt or angel food pan
Sprinkle with half of topping
Spread rest of cake mix on top then finish with rest of topping
Bake 350 for 45- 60 minutes or until done
I found it usually takes the hr for it to get finished - Cool 15 min them remove from pan- I usually mix icing and drizzle over top or melt sour cream frosting and drizzle on it
Orange Cardamom Cake
3 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil
1 tablespoon grated orange rind
2 teaspoons grated lemon peel
1 teaspoon vanilla
3 large eggs
1 cup powdered sugar
4 1/2 teaspoon fresh orange juice
1/2 teaspoon fresh lemon juice
Pre heat oven to 350 degrees.
Coat a 10" tube or Bundt pan with cooking spray and sprinkle with flour.
Combine the flour, sugar, baking powder, cardamom, cinnamon and salt in a large bowl. Make a well in the center. Add the orange juice, canola oil, lemon peel, orange peel, vanilla, and eggs. Beat with a mixer at low speed until well combined.
Spoon batter into prepared pan and bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 5 minutes on a wire rack, then remove from pan.
Mix all ingredients for glaze and drizzle over warm cake. Cool completely and enjoy.
Hope everyone enjoys.
1/8 oz. pkg. Lowfat cream cheese, softened
1/2 cup lowfat sour cream
Small can chopped green chilis
2 teaspoons dried chives
1-1/2 tbsp. dried minced onions
3 oz. chopped pepperoni
1/2 cup chopped pecans
Mix cream cheese and sour cream until smooth. Add other ingredients and mix well. Put in small ovenproof dish, top with pecans and bake at 325 degrees for 30 minutes. Serve with tortilla chips.
Note: I usually double the recipe but still only use one can of chilis. Also I chop the pepperoni in a food processor.
Creamy Crab and Red Pepper Spread
Makes 2-1/4 C. or 18 servings, 2 Tbsp. spread
2 green onions, thinly sliced, divided
1 tub (8 oz.) low-fat cream cheese spread
1 can (6 oz.) lump crabmeat, drained
½ C. 2% milk shredded cheddar cheese
½ C. finely chopped red peppers
1 Tbsp. Dijon mustard
Reduced fat crackers
Remove 2 Tbsp. onions; set aside. Mix remaining onions with all remaining ingredients except crackers.
Refrigerate 1 hour.
Sprinkle with reserved onions. Serve with crackers.
A Kraft Foods ―Healthy Living‖recipe. Nutritional information available online.
Cream 2 sticks margarine or butter with 8 oz. cream cheese.
Add 3 cups flour and mix until it crumbles like pie dough.
Add up to 5 TBS milk.
Make into 3 or 4 flat rounds, wrap with plastic and chill at least 30 minutes.
Flour board, roll dough to less than 1/8 inch and cut into approximately 2 inch squares. Put ½ teaspoon (approx) SOLO Pastry Filling (we found it at King Soopers) any flavor, in the center of each square. Bring up opposite sides and crimp. Place on baking sheet and bake at 375 for 10-15 minutes until edges are lightly browned. Sprinkle with powdered sugar while hot. Let cool completely before storing or you get a real mess!
3 big potatoes (the ones you use for baking) pealed.
About 2 cups of extra virgin olive oil (I use Bertolli’s and you can find it at Sam’s for a good price)
One onion chopped
¼ cup milk
Slice the potatoes into ¼ inch slices and salt them. Heat the oil in a round pan (pan needs to be about 1 ¾ inches deep and have a flat circular bottom). Drop sliced potatoes into the oil and fry them until they are soft and a bit brown. Drain them in a colander (let them drain for about 15-20 minutes so most of the oil is discarded).
Beat eggs well with the milk. Leave about two tablespoons of the oil you used to fry the potatoes in the pan and add the drained potatoes. Add the eggs. There must be enough egg so that it covers the potatoes just a tiny bit. Don’t cover them so much that you can’t see the potatoes; you still should be able to see them.
Turn the heat to medium-low and cook on one side until the egg cooks.
Put a plate over the top of the pan and turn. Slide the other side of the quiche into the pan. (Be careful when you turn, this is the trickiest part of it and it is not easy to do). Cook the second side of the quiche until the egg is fully cooked in the inside also.
You can serve warm or cold whatever you like. I hope you enjoy it!!!
Martha Washington Chocolates
2 boxes powdered sugar
1 can (large) Eagle Brand milk
3 sticks oleo (softened)
1 tsp. vanilla
3 cups chopped nuts
Mix together by hand. Let chill overnight. Roll into balls and put in freezer for 1-2 hours.
Melt 12 oz. Chocolate Chips and 1 square paraffin in double boiler over hot water. Dip balls by toothpick into melted chocolate & paraffin. Drop on wax paper. Remove the dipped balls from the toothpicks with another toothpick.
You can use 1 can angel flake coconut with other ingredients. Keep in refrigerator.
Bowl of Berries
¼ cup water
1 or 2 drops green food color
1 2-ounce package slivered blanched almonds (about 1/3 cup)
1 cup butter or margarine, softened
½ cup powdered sugar
½ of a 3-ounce package strawberry-flavored gelatin
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
1. To make stems, mix water and green food color in a shallow bowl. Add almonds. Allow to soak and absorb color, stirring several times.
2. To make cookies, beat butter, powdered sugar, gelatin, vanilla, and salt in a large bowl with electric mixed until fluffy. On low speed, gradually beat in flour. Chill 30 minutes.
3. Drain almonds on several layers of paper towels. Heat oven to 375 °. Have baking sheets ready.
4. Form dough into forty-eight balls, about 1 inch in diameter. Taper one end of each to make a strawberry shape. Roll in red sugar. Dip wider end in green sugar. Insert an almond stem in wide end of each berry. Place 1 inch apart on baking sheets. Bake 11 to 12 minutes until set, but not browned. Cool on wire racks. Makes 48.
I double the recipe and make in large glass roasting pan
BOTTOM LAYER if making single batch use a 9x13 pan
1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder (such as Birds -- see Note below)
2 cups icing (powder) sugar
Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
THIRD LAYER I double this for a single batch and quadruple if making a double batch.
4 squares semi-sweet chocolate (1 oz. each) I use bakers
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.
Note: Birds custard powder is widely available in the UK and Canada. You can sub vanilla pudding. I found the Birds custard at Tony's.
Tom’s Version of Olive Garden’s “Pasta & Fagioli Soup”
Made in a Crock Pot
2lbs of ground beef
1 onion, chopped
3 carrots chopped
4 stalks of celery chopped
2 (28oz) cans diced tomatoes, undrained
1 (16oz) can dark red kidney beans drained and rinsed
1 (16oz) can white kidney beans, drained and rinsed
3 (10oz) cans beef stock
3 teaspoons of oregano
2 teaspoons of pepper
5 teaspoons of parsley
1 teaspoon of Tabasco sauce
1 (20oz) jar of spaghetti sauce
8 oz of small pasta
Shape ground beef into little meat balls (about 1 inch) and brown in skillet. Remove from stove and pour off fat.
Add diced tomatoes, beef stock, and spaghetti sauce to crock pot.
Add beef to crock pot.
Add red and white kidney beans to crock pot.
Add spices oregano, pepper, and parsley and Tabasco sauce to crock pot.
Chop onions, carrots and celery. Food processor works best.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
I recommend cooking pasta separate and adding to individual bowls, but you can add pasta to crock pot 30 minutes before serving. (this recipe is also on the website)