This makes a very pretty gift for neighbors or for a dessert for any dinner or party.
1 pkg brownie mix
1 jar (16 oz) maraschino cherries, undrained
1 1/2 pkgs (12 oz) cream cheese, softened
3 Tbsp powdered sugar
1 container (12 oz) frozen whipped topping, thawed
1-2 Tbsp semi-sweet chocolate chips (or any chocolate bar)
Bake brownie according to pkg instructions. Cool. Mix cream cheese with powdered sugar. Add whipped topping, mix well. Chop 8-10 cherries, add to cream cheese mixture. Spread over top of brownie. Arrange rest of cherries on top. Grate chocolate and sprinkle over top of brownie. It is really pretty if you use some red and some green cherries for a Christmas dessert.
Sunday, January 4, 2009
Hot Drink
My kids have to have this every Christmas. It is so easy to prepare
Combine in 4 quart crockpot:
12 oz frozen orange juice
1/2 cup lemon juice
1/2 tsp whole clove
2 or 3 cinnamon sticks
water to fill crockpot
tang to taste (I use 2 quart pkg of dry crystal light mix)
sliced lemon or orange (opt)
Heat on low until hot. Any leftovers can be stored in fridge and microwaved to enjoy later.
Each cup is 1 point.
Combine in 4 quart crockpot:
12 oz frozen orange juice
1/2 cup lemon juice
1/2 tsp whole clove
2 or 3 cinnamon sticks
water to fill crockpot
tang to taste (I use 2 quart pkg of dry crystal light mix)
sliced lemon or orange (opt)
Heat on low until hot. Any leftovers can be stored in fridge and microwaved to enjoy later.
Each cup is 1 point.
Spaghetti Casserole
This is my Daughter-in-law's favorite meal.
8 oz. dried spaghetti (about 4 cups cooked)
1/2 lb extra lean ground beef
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 (14 1/2 oz) cans diced tomatoes
1 (10 3/4 oz) can condensed tomato soup
1/2 tsp black pepper
2 cups shredded cheddar cheese (8 oz)
4 slices bacon, crisp cooked, drained and crumbled
Cook spaghetti according to package directions; drain and set aside.
In a large skillet, cook and stir ground beef, onion and sweet pepper until beef is brown; drain off fat. Stir in the undrained tomatoes, tomato soup, and black pepper. Bring just to boiling. Add 1 1/2 cups of the cheese, stirring until melted.
Grease a 2 quart casserole; set aside. Add spaghetti and bacon to the tomato mixture, tossing to combine. Transfer mixture to prepared casserole. Cover; bake in a 350 degree oven for 40 min. or until bubbly and heated through. Uncover; sprinkle with remaining cheese. Let stand for 5 to 10 minutes or until cheese is melted.
Makes 4 to 6 servings.
Can be made ahead and stored in the refrigerator until ready to go in the oven. You may have to bake it a little longer. I usually use 1/2 pound of bacon. We really like the flavor of bacon in this casserole.
8 oz. dried spaghetti (about 4 cups cooked)
1/2 lb extra lean ground beef
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 (14 1/2 oz) cans diced tomatoes
1 (10 3/4 oz) can condensed tomato soup
1/2 tsp black pepper
2 cups shredded cheddar cheese (8 oz)
4 slices bacon, crisp cooked, drained and crumbled
Cook spaghetti according to package directions; drain and set aside.
In a large skillet, cook and stir ground beef, onion and sweet pepper until beef is brown; drain off fat. Stir in the undrained tomatoes, tomato soup, and black pepper. Bring just to boiling. Add 1 1/2 cups of the cheese, stirring until melted.
Grease a 2 quart casserole; set aside. Add spaghetti and bacon to the tomato mixture, tossing to combine. Transfer mixture to prepared casserole. Cover; bake in a 350 degree oven for 40 min. or until bubbly and heated through. Uncover; sprinkle with remaining cheese. Let stand for 5 to 10 minutes or until cheese is melted.
Makes 4 to 6 servings.
Can be made ahead and stored in the refrigerator until ready to go in the oven. You may have to bake it a little longer. I usually use 1/2 pound of bacon. We really like the flavor of bacon in this casserole.
Thursday, January 1, 2009
Poorman's Icing
Definitely my favorite frosting. No powdered sugar; so no powdered sugar flavor.
Shake together:
1 cup milk
5 TBS flour
Pour into medium saucepan. Stir and cook over medium heat until consistency of pudding. Cool completely.
Cream together:
1 cup granulated sugar
½ cup butter, softened
½ cup shortening
2 tsp vanilla (or other flavoring)
Combine the two mixtures and beat with mixer from 5 to 10 minutes until spreading consistency. Frost cake.
(You can make chocolate by adding a square or two of unsweetened baking chocolate, melted.)
Easy Dinner Rolls
I make these most of the time. They're easy and anyone can do them. No kneading. Very good rolls. Sometimes if I don't have so much time, I just let them rise for an hour on the counter instead of 2 hours in the fridge. I like that I can make them way ahead of time. And I also like that I can shape and bake just a few when I want them and save the rest of the dough in the refrigerator for another day.
Ingredients:
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup sugar
3 eggs
1 teaspoon salt
4 - 4 ½ cups all-purpose flour
Additional melted butter (optional)
Directions:
1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
3. Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15 - 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart and serve.
Makes 2 dozen
Ingredients:
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup sugar
3 eggs
1 teaspoon salt
4 - 4 ½ cups all-purpose flour
Additional melted butter (optional)
Directions:
1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
3. Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15 - 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart and serve.
Makes 2 dozen
Chocolate Eclair Pie
Ingredients:
1 small package Keebler Graham crackers
2 packages (4 serving size) instant French vanilla pudding
3 1/2 Cups milk
1 tub (8 oz) Cool Whip, thawed
__________________________________________
2 ounces semi sweet bakers' chocolate
1 Tablespoon white Karo syrup
1 teaspoon vanilla
3 Tablespoons milk
3 Tablespoons melted butter
1 1/2 cups powdered sugar
Directions:
Butter bottom and sides of 9 X 13 pan. I like to use a glass pan. Line with whole graham crackers. You can break the crackers to make them fit if necessary. Mix pudding with milk. Fold in Cool Whip (thawed). Layer one half of pudding mixture on crackers then repeat crackers and pudding for second layer. Top with another layer of crackers. Frost (recipe follows).
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Frosting:
Melt chocolate. Mix all ingredients together until well combined and spread on top of crackers.
Refrigerate overnight.
Number Of Servings:15
I got this recipe from a good friend and have made it a number of times since. It tastes wonderful and very much like eclairs. I often get requests for this dessert.
1 small package Keebler Graham crackers
2 packages (4 serving size) instant French vanilla pudding
3 1/2 Cups milk
1 tub (8 oz) Cool Whip, thawed
__________________________________________
2 ounces semi sweet bakers' chocolate
1 Tablespoon white Karo syrup
1 teaspoon vanilla
3 Tablespoons milk
3 Tablespoons melted butter
1 1/2 cups powdered sugar
Directions:
Butter bottom and sides of 9 X 13 pan. I like to use a glass pan. Line with whole graham crackers. You can break the crackers to make them fit if necessary. Mix pudding with milk. Fold in Cool Whip (thawed). Layer one half of pudding mixture on crackers then repeat crackers and pudding for second layer. Top with another layer of crackers. Frost (recipe follows).
__________________________________________
Frosting:
Melt chocolate. Mix all ingredients together until well combined and spread on top of crackers.
Refrigerate overnight.
Number Of Servings:15
I got this recipe from a good friend and have made it a number of times since. It tastes wonderful and very much like eclairs. I often get requests for this dessert.
Mango Salsa
Ingredients:
2 ripe mangos, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1/2 cucumber, peeled and diced
1/4 yellow sweet pepper, finely diced
3 Tbsp fresh cilantro leaves, chopped (I use my kitchen scissors to chop the cilantro)
Lime juice from 1 fresh lime
Salt and pepper to taste
Directions:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. It's good fresh, but is better if left in the refrigerator for a couple of hours for the flavors to combine.
This salsa is yummy and so easy to make. It's great served with chips, but is also wonderful on grilled chicken. Last time I made it I added a little bit of crushed pineapple. Not too much since it has a stronger flavor than the mango.
2 ripe mangos, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1/2 cucumber, peeled and diced
1/4 yellow sweet pepper, finely diced
3 Tbsp fresh cilantro leaves, chopped (I use my kitchen scissors to chop the cilantro)
Lime juice from 1 fresh lime
Salt and pepper to taste
Directions:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. It's good fresh, but is better if left in the refrigerator for a couple of hours for the flavors to combine.
This salsa is yummy and so easy to make. It's great served with chips, but is also wonderful on grilled chicken. Last time I made it I added a little bit of crushed pineapple. Not too much since it has a stronger flavor than the mango.
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