2 Graham Cracker Crumb Crusts (or Chocolate Crumb Crusts)
2 eggs
1/2 cup sugar
2 teaspoons Vanilla
1 1/2 cup sour cream
16 ounces cream cheese
2 tablespoons melted butter
Preheat oven to 325 degrees.
Use only the best, most flavorful sour cream and cream cheese. I won't guarantee any flavor if you don't, or if you opt for low fat. Has to be loaded with all the goodies.
In a blender, on low speed, blend eggs, sugar, vanilla and the sour cream. Liquefy for about 15 seconds. With the blender running, slowly add small chunks of cream cheese, stopping the blender once in a while to let the bubbles out. When you have added all the cream cheese, then add the melted butter. DO NOT FORGET THE BUTTER. Pour the mix into the crusts. Chill for about an hour in the refrigerator. Then add any topping you wish. Suggestions below.
Then bake for 35 minutes at 325 degrees. Chill until set.
Toppings: any canned pie filling, or Hershey's chocolate syrup,squirted over the top of the pie and then made into a design with a knife. I don't express this well. I just cook. These pies will melt in your mouth. The flavor is unbelievable. They are just as good plain. They are not dry.
Prep Time: 15 minutes Cook Time: 20 minutes
2 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut into strips
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell*s® Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
HEAT remaining butter. Add mushrooms and onion and cook until tender.
ADD soup and sour cream. Heat to a boil. Return chicken to pan and heat through. Serve over noodles. Garnish with parsley. Serves 4.
Prep/Cook Time: 25 minutes
1 lb. boneless beef sirloin steak, 3/4" thick
1 cup Pace® Picante Sauce
1 tbsp. vegetable oil
2 medium green or red peppers, cut into strips
1 medium red onion, sliced
1 tbsp. chopped fresh cilantro
8 flour tortillas (8")
1 cup shredded Cheddar cheese
BROIL or grill steak to desired doneness (allow 15 min. for medium), turning once and brushing often with 1/3 cup picante sauce.
HEAT oil in skillet. Add peppers and onion and cook until tender-crisp. Add remaining picante sauce and cilantro and heat through.
SLICE steak into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold tortilla around filling. Serve with additional picante sauce. Serves 4.
2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (3 medium)
1/2 cup buttermilk or sour milk*
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 cups sweetened whipped cream** or 6-ounces frozen whipped dessert topping, thawed
1 cup sliced fresh strawberries
1 8-1/4-ounce can crushed pineapple, well drained
1 11- to 12-ounce jar fudge ice-cream topping
1/2 cup chopped peanuts
1. For cake, grease and flour two 9x1-1/2-inch round baking pans; set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add banana, buttermilk or sour milk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 3 minutes. Pour into prepared pans.
2. Bake in a 350 degree F. oven for 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Remove from pans and cool completely on racks.
3. For fillings, divide whipped cream or dessert topping in half. Fold berries into half of the whipped cream. Fold drained pineapple into the other half of the whipped cream. In a small saucepan heat and stir fudge ice-cream topping over low heat just until warm (not hot).
4. To assemble, using a serrated knife, split each cake layer in half horizontally. Place bottom of one split layer on a serving plate. Top with the strawberry-cream mixture, spreading to edge of the cake layer. Place another split cake layer atop. Spread with half of the warm fudge topping, letting it drizzle down the sides. Sprinkle with half of the nuts.
5. Top with another split cake layer. Spread with the pineapple-cream mixture. Top with remaining split cake layer. Spread remaining warm fudge topping atop cake, letting some of it drip down the sides of the cake. Sprinkle top of the cake with the remaining chopped nuts. Serve immediately or cover loosely with plastic wrap, placing a few toothpicks in top of the cake so the wrap doesn't stick to the topping, and chill for up to 2 hours. Before serving, remove, and discard toothpicks, if used, and garnish with banana slices, if desired.
*Note: To make 1/2 cup sour milk, combine 1/2 cup milk with 1-1/2 teaspoons lemon juice or vinegar and let stand for 5 minutes before using.
**Note: For 2 cups sweetened whipped cream, in a chilled mixing bowl combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl). Do not overbeat.
1-2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk or sour milk*
1/3 cup frozen orange juice concentrate,thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional)
Orange juice
1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.
Makes 12.
*Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
1 19.8-oz. pkg. fudge brownie mix
3 2.8- to 3.5-oz. pkg. chocolate mousse mix
1 12-oz. container frozen whipped dessert topping, thawed
8 1.4-oz. bars chocolate-covered English toffee, crushed
Prepare and bake brownies according to package directions for fudgy brownies. Cool; crumble into bite-size pieces. Meanwhile, prepare mousse mix according to package directions.
In a very large serving bowl, layer half of the brownies, half of the mousse, half of the whipped topping, and half of the crushed candy. Repeat layers. Cover and chill in the refrigerator for at least 1 hour or up to 24 hours. Makes 24 servings.
Nonstick cooking spray
1/3 cup water
4 tsp. instant coffee crystals
1/2 of a 19.8-oz. package brownie mix (2 cups)*
2 tsp. vanilla
1 egg
.3/4 cup milk
1 4-serving-size pkg. instant chocolate pudding mix
3 Tbsp. coffee-flavored liqueur
1 8-oz. container frozen whipped dessert topping, thawed
Chocolate curls (optional)
For crust, coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl, stir together the water and 2 teaspoons of the coffee crystals until dissolved. Add brownie mix, 1 teaspoon of the vanilla, and the egg. Stir until all is moistened. Spoon into prepared pie plate, spreading evenly. Bake in a 325 degree F oven for 20 to 25 minutes or until brownies appear set and edge is dry. Cool in pie plate on a wire rack.
Meanwhile, for filling, in a medium bowl, stir together the milk, pudding mix, 2 tablespoons of the liqueur, 1 teaspoon of the remaining coffee crystals, and the remaining vanilla until coffee crystals dissolve and mixture is thickened. Fold in half of the whipped topping. Spread over cooled brownie layer.
In another medium bowl, stir together the remaining liqueur and remaining coffee crystals until coffee crystals dissolve. Gently fold in the remaining whipped topping. Spread over pudding layer. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. Garnish with chocolate curls, if desired. Makes 12 servings.
*Test Kitchen Tip: Use the remaining brownie mix to make another crust as directed above. After baking and cooling, loosen the side and turn the crust out of the pie plate. Freeze the crust in a sealed freezer container for up to 3 months. When ready to use, return the crust to the pie plate; thaw at room temperature. Continue as directed.
1 can apricot halves in light syrup -- (17 ounces)
4 chicken breast halves, boned, skinned -- flattened
salt and pepper
1/4 cup all-purpose flour
2 tablespoons butter
1/2 cup chopped celery
1 small onion -- chopped
1 tablespoon soy sauce
1/4 teaspoon ginger
Drain apricots; reserve 1/2 cup of syrup. Sprinkle chicken with salt and pepper then dust generously with flour. In a large skillet, melt butter; brown chicken on both sides. Place chicken in a shallow baking dish. Saute onion and celery in pan drippings until just tender. Place apricots and vegetables in the dish with chicken. Combine reserved syrup, soy sauce and ginger in the skillet; heat to boiling. Pour over chicken and vegetables. Bake at 350 degrees for 20 minutes. Serves 4.
1 cup butter
1/2 cup sugar
2 1/2 cups flour
2 egg yolks
1 jar raspberry jam (10 ounces) -- seedless, if desired
1 cup semisweet chocolate chips -- (6 ounces)
4 egg whites
1/4 teaspoon salt
1 cup sugar
2 cups finely chopped pecans or walnuts
Combine butter with 1/2 cup sugar, flour and egg yolks. Pat mixture into cookie sheet, to about 3/8-inch thickness. Bake at 350 degrees for 15 minutes.
Spread jam over crust. Top with chocolate chips.
Beat egg whites with salt until soft peaks form. Add 1 cup of sugar while beating, until stiff peaks form. Fold in nuts. Spread over chocolate chip layer. Bake at 350 degrees for 25 minutes. Cut into squares.
6 pork chops, 3/4 to 1-inch thick
1 medium onion, halved and thinly sliced
1/4 cup vinegar
3/4 cup water
1 tablespoon brown sugar or honey
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 teaspoon salt
1/4 teaspoon pepper
dash cayenne, optional
Preheat oven to 350 degrees F. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan. Place onions over the pork chops. Combine remaining ingredients; pour over pork chops. Bake uncovered for 1 hour, or until chops are tender. Serves 6.
4 pork chops -- 1-inch thick
1 cup long-grain rice
1 medium onion -- chopped
1/4 cup chopped green pepper
2 tablespoons chopped pimiento or red bell pepper
1 can condensed beef broth (10 ounce)
1/2 cup white wine
1/4 teaspoon poultry seasoning
1 teaspoon dried parsley flakes
salt and pepper -- to taste
Heat oil in a heavy skillet over medium heat; brown chops on both sides. Mix rice, onion, green pepper, pimiento together; transfer to a lightly greased 2-quart casserole. Place chops on top of the rice mixture. In a small saucepan mix consomme with wine; add enough liquid to make 2 cups. Stir in seasonings. Bring to a boil; pour over pork chops and rice. Cover and bake in a 375 degree oven for 30 minutes. Remove chops and stir rice with a fork. Replace pork chops; cover and bake for another 30 to 40 minutes, turning chops occasionally. Serves 4.
6 to 8 pork chops
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water. Place pork chops on top of the mixture. Spoon a little mixture on top of each chop. Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and cook for another 20 minutes. Serves 6.
6 large center-cut pork chops
1 medium onion
2 cloves garlic
6 large tomatoes, peeled, seeded, and chopped OR 1 large can crushed tomatoes, drained
1 1/2 cups chicken broth
1 tablespoon thyme
salt and pepper, to taste
Brown the pork chops on both sides. Drain off any rendered fat. Add the rest of the ingredients to the skillet or Dutch oven, cover and cook over medium heat for 1 hour or until very tender. Can be done ahead and reheated later. Serve over rice. Serves 6.
1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup butter (1 stick), softened
1/4 cup cocoa
1-1/2 teaspoons instant-coffee granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/ 4 teaspoon salt
1 large egg
Macadamia-Fudge Topping (recipe follows)
Preheat oven to 350 degrees F. Grease 9 inch round cake pan; line bottom of pan with waxed paper and grease paper. In large bowl, with mixer at low speed, beat all ingredients except Macadamia-Fudge Topping until blended, occasionally scraping bowl with rubber spatula. Pour batter into prepared pan. Bake 30 to 35 minutes, until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 25-30 minutes. Remove cake from pan; discard waxed paper. Cool cake completely on wire rack. When cake is cool, prepare the Macadamia-Fudge Topping. Place cake on large plate; quickly pour topping evenly over cake, allowing some topping to run down side. Refrigerate cake until topping is firm, about 1 hour.
Macadamia Fudge Topping
1 cup heavy cream
1/2 cup sugar
2 tablespoons butter
1 tablespoon corn syrup
4 squares semisweet chocolate
1 teaspoon vanilla extract
7-ounce jar macadamia nuts
In 2 quart saucepan over medium-high heat, heat cream, sugar, butter, corn syrup and chocolate to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes, stirring constantly. Remove saucepan from heat; stir in vanilla extract. Cool mixture for 10 minutes. Stir in macadamia nuts.
3 cups sugar
1 small can evaporated milk
3/4 cup margarine
1 (12 oz.) jar of chunky peanut butter
1 (7 oz.) jar of marshmallow creme
1 tsp. vanilla flavoring
In a heavy saucepan over medium heat, bring sugar, milk and margarine to a boil. Cook for approximately 5 minutes, to soft ball stage (236 degrees on candy thermometer), stirring constantly. Remove from heat. Stir in peanut butter until melted. Add marshmallow creme and vanilla flavoring and stir until smooth. Pour into a buttered pan (size of pan depends on how thick you want your squares to be--I use a 9x13-inch cake pan). Let cool and cut into squares. Makes 3 pounds.
Variations: make any of the following substitutions for the peanut butter: 1 12-oz. pkg. of milk chocolate or semi-sweet chocolate chips and add 1 cup chopped nuts (original recipe), 1 12-oz. pkg. vanilla chips and add one cup chopped maraschino cherries (pretty for Christmas), 1 12-oz pkg. of butterscotch chips and add one cup chopped nuts. All of these are good.
