1 pkg brownie mix (13x9in pan size)
1 pkg (8 oz) cream cheese, softened
1/3 C sugar
1 egg
1/4 C peanut butter
1/2 t vanilla
1 1/2 C cool whip, thawed
20 marachino cherries
Heat oven to 350. Prepare brownie batter as directed on package. Spoon into 20 paper lined muffin cups.
Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded tablespoon into center of batter in each cup, pressing lightly into batter. Bake 30 min or until centers are set. Cool.
Top with cool whip & cherries.
Tuesday, September 22, 2009
Super Stuffed Potatoes
4 small baking potatoes
1 lb ground beef
4 oz Velveeta cheese, cut into cubes
1 small tomato, cut up
2 green onions, sliced
1/2 C sour cream
Bake potatoes. Meanwhile, brown meat in large skillet, drain. Add cheese, tomatoes & onions; cook until cheese is melted.
Split potatoes, mash insides with fork. Top with meat mixture and sour cream.
1 lb ground beef
4 oz Velveeta cheese, cut into cubes
1 small tomato, cut up
2 green onions, sliced
1/2 C sour cream
Bake potatoes. Meanwhile, brown meat in large skillet, drain. Add cheese, tomatoes & onions; cook until cheese is melted.
Split potatoes, mash insides with fork. Top with meat mixture and sour cream.
Friday, September 18, 2009
Sonic Knock-off Strawberry Limeade
1 bottle Sprite or 7 up
1 can of frozen limeade concentrate
1 reg size tub of frozen sliced strawberries
Mostly thaw the strawberries, so they aren't solid, but still icy and cold. Pour strawberries, can of limeade concentrate into a jug, and pour the Sprite over. Stir. Serve over ice.
1 can of frozen limeade concentrate
1 reg size tub of frozen sliced strawberries
Mostly thaw the strawberries, so they aren't solid, but still icy and cold. Pour strawberries, can of limeade concentrate into a jug, and pour the Sprite over. Stir. Serve over ice.
Lemonade Cheesecake Pie
1 pkg (8oz) cream cheese, softened
1/2 C thawed frozen lemonade concentrate
1 tub (8oz) cool whip, thawed, divided
1 graham wafer pie crust
1 1/2 C sliced fresh strawberries
2 T sugar
Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well. Whisk in 2 C cool whip; spoon into crust.
Refrig. 4 hrs or until firm. Meanwhile toss berries with sugar. Refrig until ready to use.
Pipe or spoon remaining cool whip around edge of pie jsut before serving. Top with berries.
1/2 C thawed frozen lemonade concentrate
1 tub (8oz) cool whip, thawed, divided
1 graham wafer pie crust
1 1/2 C sliced fresh strawberries
2 T sugar
Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well. Whisk in 2 C cool whip; spoon into crust.
Refrig. 4 hrs or until firm. Meanwhile toss berries with sugar. Refrig until ready to use.
Pipe or spoon remaining cool whip around edge of pie jsut before serving. Top with berries.
Layered Strawberry Cheesecake Bowl
3 C sliced fresh strawberries
3 T sugar
2 pkg (8oz) Cream cheese, or Neufchatel cheese, softened
1 1/2 C cold milk
1 pkg (3.4oz) vanilla instant pudding
2 C thawed cool whip topping, divided
2 C frozen pound cake cubes (1 in)
1 sq Semi Sweet chocolate
Combine berries and sugar. Refrig. until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk.
Add pudding mix; mix well.
Blend in 1 1/2 C Cool Whip. Spoon half of this mixture into 2.5qt bowl (trifle bowl).
Top with cake, then berries and then remaining cheese mixture. Refrig. 4 hrs.
Melt chocolate; drizzle over dessert. Mound remaining Cool Whip in center on top.
3 T sugar
2 pkg (8oz) Cream cheese, or Neufchatel cheese, softened
1 1/2 C cold milk
1 pkg (3.4oz) vanilla instant pudding
2 C thawed cool whip topping, divided
2 C frozen pound cake cubes (1 in)
1 sq Semi Sweet chocolate
Combine berries and sugar. Refrig. until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk.
Add pudding mix; mix well.
Blend in 1 1/2 C Cool Whip. Spoon half of this mixture into 2.5qt bowl (trifle bowl).
Top with cake, then berries and then remaining cheese mixture. Refrig. 4 hrs.
Melt chocolate; drizzle over dessert. Mound remaining Cool Whip in center on top.
Monday, April 27, 2009
Homemade Croissant
3/4 Cwarm water (105 to 115 degrees)
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.
Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.
To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.
Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.
Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.
Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.
Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.
To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.
Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.
Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.
Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.
Friday, April 10, 2009
Mushroom Salad
From: Great Aunt Elinore Moody
1/2 C vegetable oil
2 T vinegar
2 T lemon juice
2 t salt
1 1/2 - 2 t basil leaves
1/4 t dry mustard
1/4 t pepper
2 cloves of garlic, crushed
Quarter mushrooms and refrigerate in sauce. Make at least 12 hrs in advance.
Monday, March 23, 2009
Crepes
From: Holly Sangree
4 eggs
4 T melted butter
1/2 t salt
1 C cold milk
1 C cold water
2 C flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended (no lumps). Now, they say to refrigerate it at least 2 hours or overnight, but we never think this far ahead so we don't know how much better it might be if we ever did that step. =) In a heated crepe pan, pour enough batter to just cover the bottom of the pan thinly. Brown slightly on one side, then flip and fry slightly on other side. Cool and stack in layers. Crepes may be made in advance, but must be used at room temperature. Makes about 16 six-inch crepes.
Filling:
We like to use fresh strawberries, cut and sprinkled with a little sugar. OR
8oz. cream cheese,
1/4 cup of powdered sugar
a couple of tablespoons of freshly squeezed lemon juice (half a lemon).
Beat until smooth and enjoy!
4 eggs
4 T melted butter
1/2 t salt
1 C cold milk
1 C cold water
2 C flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended (no lumps). Now, they say to refrigerate it at least 2 hours or overnight, but we never think this far ahead so we don't know how much better it might be if we ever did that step. =) In a heated crepe pan, pour enough batter to just cover the bottom of the pan thinly. Brown slightly on one side, then flip and fry slightly on other side. Cool and stack in layers. Crepes may be made in advance, but must be used at room temperature. Makes about 16 six-inch crepes.
Filling:
We like to use fresh strawberries, cut and sprinkled with a little sugar. OR
8oz. cream cheese,
1/4 cup of powdered sugar
a couple of tablespoons of freshly squeezed lemon juice (half a lemon).
Beat until smooth and enjoy!
Saturday, February 28, 2009
Cranberry Hootycreeks
From: Michele Force
Layer the following in a quart-size jar:
5/8 C flour
1/2 C rolled oats
1/2 C flour (yes, another layer of flour)
1/2 t baking soda
1/2 t salt
1/3 C brown sugar
1/3 C white sugar
1/2 C dried cranberries
1/2 C white chocolate chips
1/2 C chopped pecans
Print these instructions on the tag:
In a large bowl, cream together:
1/2 C butter
1 egg
1 t vanilla
Beat with a mixer until the mixture is fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop small rounded balls onto a greased cookie sheet, and bake at 350 degrees for 8-10 minutes or until edges start to brown. Makes approximately 24 medium sized cookies.
Layer the following in a quart-size jar:
5/8 C flour
1/2 C rolled oats
1/2 C flour (yes, another layer of flour)
1/2 t baking soda
1/2 t salt
1/3 C brown sugar
1/3 C white sugar
1/2 C dried cranberries
1/2 C white chocolate chips
1/2 C chopped pecans
Print these instructions on the tag:
In a large bowl, cream together:
1/2 C butter
1 egg
1 t vanilla
Beat with a mixer until the mixture is fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop small rounded balls onto a greased cookie sheet, and bake at 350 degrees for 8-10 minutes or until edges start to brown. Makes approximately 24 medium sized cookies.
Tuesday, January 6, 2009
Mom's Banana Bread
From: Rachelen Hensler
Pre-Heat oven to 350. Grease and flour 2 loaf pans*
1. Beat together well in large bowl:
4 eggs
2. Add and stir together well:
1 C Oil
2 C Sugar
6 or 7 very rotten Bananas*
3. Whisk together:
4 C Flour
2 tsp Baking Soda
1 tsp Salt
4. Combine:
2 T Milk
1 t Vanilla
5. Stir Flour mixture and Milk mixture into banana mixture alternately. Mix well.*
6. Pour into prepared pans.
7. Bake for 1 hour or until toothpick comes out clean.
*NOTES*
*I sometimes use turbinado sugar instead of flour to prepare my pans.
*The more rotten the bananas the better. I often let them get black, then freeze them. This way, if I don't have 6 or 7 bananas, I don't lose them. I freeze them in the skin, it seems to preserve the sweet banana oil better.
*Sometimes I stir in chocolate chips or other goodies~it makes it fun for the little ones (and ME!)
*Nuts are also a nice addition
Pre-Heat oven to 350. Grease and flour 2 loaf pans*
1. Beat together well in large bowl:
4 eggs
2. Add and stir together well:
1 C Oil
2 C Sugar
6 or 7 very rotten Bananas*
3. Whisk together:
4 C Flour
2 tsp Baking Soda
1 tsp Salt
4. Combine:
2 T Milk
1 t Vanilla
5. Stir Flour mixture and Milk mixture into banana mixture alternately. Mix well.*
6. Pour into prepared pans.
7. Bake for 1 hour or until toothpick comes out clean.
*NOTES*
*I sometimes use turbinado sugar instead of flour to prepare my pans.
*The more rotten the bananas the better. I often let them get black, then freeze them. This way, if I don't have 6 or 7 bananas, I don't lose them. I freeze them in the skin, it seems to preserve the sweet banana oil better.
*Sometimes I stir in chocolate chips or other goodies~it makes it fun for the little ones (and ME!)
*Nuts are also a nice addition
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