20 vanilla wafers
10 large marshmallow
1 10-oz package semisweet chocolate chips
PREPARATION: 1.Place half a marshmallow on each wafer (sticky side down). Place wafers on a cookie sheet and bake at 350°F for 5 minutes until marshmallows begin to melt but not brown. Remove cookies and let cool slightly.
2. Melt chocolate chips in a medium saucepan over medium heat, stirring occasionally.
3. Dip top of cookies in melted chocolate and place on cookie sheet, covered with wax paper. Place in fridge to harden chocolate. Yields 20 cookies. Enjoy!
2 lbs boneless skinless chicken, cut into 1" cubes
2-6oz pkg seasoned wild rice mix
2 1/2 cups water
1 can condensed cream of chddar soup
1/2 cup melted butter
2 medium chopped onions
1 cup broccoli florets
1/2 lb Velveeta cheese, cut into cubes
Combine all ingredients in crockpot, mix well. Cover and cook on Low for 6-10 hours.
WITH FRUIT
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches -- minced
1/4 teaspoon ground cinnamon
*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into the crockpot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times. Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
FOR CROCKPOT
1 cup Raw Converted Rice
2 1/2 cups Milk
2/3 cup Granulated Sugar
1/2 cup Golden Seedless Raisins
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 Lemon Rind
(use 1/2 lemon rind,slivered
1/2 teaspoon Vanilla
1/2 cup Heavy Cream OR Half-And-Half (chilled)
To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and-half. Makes 8 to 10 servings.
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 6-8 hours. Serve in a bowl with ice cream.
1 pkg. Betty Crocker (R) Supermoist(R) Cake Mix(any flavor)
24-36 ice cream cones(flat-bottom kind)
Betty Crocker frosting(any flavor)
1. Heat oven to 350 degrees.
2. Make cake batter as directed.
3. Fill each cone about half full.
4. Stand cones in muffin pan.
5. Bake 20-25 minutes. Cool. Frost.
Makes 24-36 cones.
1 Reynolds(R) Hot Bags(R) Foil Bag,large size
9 bone-in skinless chicken pieces(3-31/2 lbs.)
2 Tbls. firecracker spice rub*
1 pkg.(16 oz.)peeled baby carrots
1 small onion,thinly sliced
1 cup barbecue sauce
1/3 cup honey
1 Tbls. flour
Preheat grill to medium-high or oven to 450 degrees.
Sprinkle firecracker spice rub on chicken. Arrange chicken,carrots, and onion in bag in an even layer. Mix barbecue sauce,honey, and flour; spoon over chicken and vegetables.
To seal,double fold open end of bag;place in a 1 inch pan.
To cook,slide bag onto grill or leave in pan and place in oven.
Grill 25-30 minutes in covered grill or bake 40-45 minutes in oven.
Use oven mitts and a knife to cut open bag; fold back top for steam to escape.
Makes 5-6 servings. Serve with cornbread
*For firecracker rub: 1 Tbls.chili powder,1 1/2 tsp. garlic salt and 1 1/2 tsp. garlic pepper blend;for milder flavor use half of spice rub.
1/2 lb bacon, cut into 1-inch pieces
1 lb ground beef
1/2 cup chopped onion
1/3 cup firmly packed brown sugar
1/2 cup ketchup
1/4 cup molasses
1 tbsp prepared mustard
2 tsp Worcestershire sauce
1 can (16oz) pork and beans in tomato sauce, undrained
1 can (15 oz) can light red kidney beans, undrained
1 can (15 1/2oz) butter beans, drained
1 can (15 oz) lima beans, drained
Cook bacon in large skillet until lightly browned. Remove from skillet; drain on paper towels. In same skillet, brown ground beef and onion until beef is thoroughly cooked. Drain.
In 3 1/2 to 4-quart slow cooker, combine cooked bacon, cooked ground beef and onion, and all remaining ingredients; mix well. Cover; cook on low setting for 7 to 8 hours.
Serves 6.
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles.
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.
Makes 6 servings.
1/2 Cup Butter
1/2 Cup Shortening
2 Cups Sugar
5 Eggs (separated)
2 Cups Flour
1 Teaspoon Soda
1 Cup Buttermilk
1 Teaspoon Vanilla
1 Can Flaked coconut (3-1/2 oz.)
1 Cup Pecans (finely chopped)
=============== ICING ================
8 ozs. Cream cheese (softened)
1/4 Cup Butter
1 Pound Powdered sugar (sifted)
3 Tablespoons Water
1 Teaspoon Vanilla
1/3 Cup Pecans (finely chopped)
Preheat oven to 325 degrees. Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks one at a time, beating thoroughly after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake for 25 minutes or until cake tests done. Cool.
ICING: Blend cream cheese and butter until smooth. Add powdered sugar and water, beating until smooth. Add vanilla and blend. Spread between layers and top and sides. Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added between the layers.
1 Family pack ground beef
1/2 large onion, chopped
1 bell pepper, large
3/4 of a small can of evaporated milk
2 eggs
1 1/2 packages of crackers
A-1 Sweet and Tangy Steak sauce
1 small can tomato sauce
1/2 bottle of ketchup
Glaze:
1/3 cup Dark KaroTM Syrup
1/2 cup Ketchup
1/4 cup Brown Sugar
Instructions:
Place ground beef in large bowl. Add chopped onion and bell pepper. Pour in a whole bottle of A-1TM Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce. Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl. Pour in meatloaf mixture and mix with hands thoroughly. Add enough crackers to make the mixture stick together.
Recipe makes 2 large loaves, so you may split and freeze half.
Mold meat into a loaf in a roaster or similar deep dish pan. Bake at 350-375 degrees for about an hour and a half, or until it appears to be done. You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.
Mix glaze ingredients in equal parts or to taste and cover meatloaf with it. Bake uncovered until coating is cooked. Slice and serve.
1 box yellow cake mix
1 cup sour cream
1/3 cup oil
2 tsp. ground cinnamom
2 Tbls. brown sugar
1 cup chopped pecans
1/4 cup sugar
1 cup powdered sugar
2 Tbls milk
4 eggs
1/4 cup water
Directions
Take 2 Tbls. of the cake mix and mix with the cinnamon,brown sugar, and pecans; set aside. In large bowl, blend cake mix,sour cream,oil,water,eggs, and sugar. Beat on high speed for 2 minutes. Pour 2/3 of batter into greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this. Bake at 375* for 45-55 minutes. Cool in pan for 25 minutes. Remove from pan.
To make glaze; Blend powdered sugar and milk together to make a glaze. Drizzle over cake.
2 6-l/2 oz. cans back fin lum; crab meat or 3/4 lb. fresh crab (2-l/2 cups)
2 tbsp. reduced-fat mayonnaise and l Tbsp. Worchester sauce
Several drops hot pepper sauce
4 scallions, chopped
2Tbsps. dry mustard
Salt and freshly ground pepper ( to your taste)
2 egg whites
l cup cracker crumbs
Olive oil spray
Drain crab meat. Flake meat with a fork while picking out any shell or cartilage. Add the mayonnaise, Worcestershire sauce, hot pepper,pepper and salt . Blend egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
Filling:
3/4 cup firmly packed brown sugar
3 tbsp all purpose flour
1/8 tsp. salt
1/8 tsp. nutmeg
Dash of cloves
2 tbsp lemon juice
6-8 medium pears, peeled,cored,and thinly sliced
Topping:
1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired
Instructions:
Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat about 5 minutes, or until hot and bubbly, stirring gently. Set aside. To make topping, place flour, sugar, baking powder, and baking soda in mixer bowl. Attach bowland flat beater to the mixer.Turn to stir speed and mix about 30 seconds. Add buttermilk and melted margarine.Continuing on stir speed, mix about 30 seconds, or just till blended. Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1 tbsp sugar, if desired. Bake at 375 degrees for 30 to 35 minutes, or until pears are tender and bubbly and topping is golden brown. Serve warm with light cream, if desired.
