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INCREDIBLE PEACH PIE
Ingredients:
2 large eggs, room temperature
1/2 cup milk
1/2 cup light corn syrup
1/4 cup melted butter
1/4 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour
1 cup coconut, shredded
2-1/2 cups peaches, chopped
1/2 cup chopped pecans
nutmeg or cinnamon
In large bowl beat eggs and next 6 ingredients; mix until smooth. Stir in peaches and coconut. Pour into a greased and floured pie plate. Sprinkle generously with nutmeg or cinnamon. Top with pecans. Bake at 350 degrees for 40 to 50 minutes, or until custard is set. Let stand for awhile before cutting. This pie makes its own crust and needs to set awhile to make the crust firm.
ANOTHER PEACH COBBLER
Ingredients:
4 cups fresh peaches - peeled, pitted and sliced
1/2 cup butter
1 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons white sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter; put it in the bottom of a large casserole or 9 x 13 inch pan.
2. Slice peaches, and add enough sugar to sweeten. Place in casserole dish.
3. In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
4. Bake for 45 minutes at 350 degrees F (175 degrees C), or until top is brown.
SWEET POTATO PECAN PIE
Ingredients:
1 refrigerated 9-inch pie crust
1 (15 oz.) can yams (sweet potatoes), drained and mashed OR 1 cup fresh yams, cooked and mashed
2 large eggs, divided (room temperature)
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 large egg whites (room temperature)
2/3 cup dark corn syrup
1/2 cup sugar
2 tsp. vanilla extract
2/3 cup pecans, chopped
Preparation:
Preheat oven to 350°F. Lay pie crust in a 9-inch pie dish. In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon and nutmeg. Spread evenly on bottom of pie crust. In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over yam layer. Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean. Cool and serve. Note: Wonderful served warm with scoop of vanilla ice cream or cool with a dollop of whipped cream.
QUICK CHICKEN AND NOODLES
Ingredients:
4 skinless, boneless chicken breasts
1/4 teaspoon garlic powder
2 cups chicken broth
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables, thawed
16 ounces wide egg noodles
Directions:
1. In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.
2. In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.
ANOTHER CHICKEN AND NOODLES
Ingredients:
3 lbs. chicken parts
1 12-oz. package wide egg noodles
Salt
8 oz. of sliced mushrooms
1 bell pepper (green or red), chopped
1 small onion, chopped
Salt and pepper to taste
Parmesan cheese
Directions:
Fill an 8-qt. pot almost 2/3 of the way full of water. Bring to a boil and add chicken parts. Boil chicken on medium high for 45 minutes to an hour, until chicken is done. Then remove chicken from pot, reserving liquid. Let chicken cool for a few minutes.
While chicken is cooling, slice mushrooms and chop pepper and onion.
Bring chicken water to a boil again. Add noodles and veggies, then sprinkle in salt to taste. While noodles cook, remove chicken meat from bones and place meat into the pot, stirring occasionally. When noodles are cooked to your liking, drain out most of the liquid, using a pot lid to keep the food in the pot. Sprinkle with a little more salt and some pepper to taste. Serve immediately. Sprinkle individual servings with Parmesan cheese, if desired. Serve with green salad and dinner rolls.
SPICY VEGETABLE DIP
8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin
Combine all ingredients together in a small bowl. Chill for several hours before serving with raw vegetables or crackers.
CHICKEN WIH PINEAPPLE
6 - 8 chicken breasts (you may use boneless or breasts with rib meat)
1/4 cup lime juice
Salt and pepper
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 Tbsp. lime rind, grated
1 tsp. dried oregano
2 cups fresh pineapple, finely diced (you may used canned but
the flavor will not be quite as good)
1/4 cup dark rum
Rub chicken breasts with lime juice and sprinkle with salt and pepper. Heat oil in a large skillet and brown chicken on both sides. Remove from skillet and place on paper towels to drain. Add onions and garlic to the oil and saute. Return chicken to the skillet and add tomatoes, lime rind and oregano. Cover and simmer for about 30 minutes (boneless chicken will take less time to cook). Meanwhile place pineapple in a saucepan with the rum and simmer for 10 minutes or so until a sauce forms. If you don't want to use rum, you may use 1/2 - 1 teaspoon of rum extract or eliminate it altogether. When chicken is fully cooked, place on plates and spoon on the pineapple sauce. You can serve this dish with rice and a some steamed broccoli and/or cauliflower.
BOSTON CREAM PIE
1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. Allow cakes to cool completely.
Custard Filling:
1/2 cup light cream
1/2 cup milk
1/4 cup sugar
Dash of salt
4 Tsp. cornstarch
2 eggs, beaten
1 tsp. vanilla
Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form. Add sugar and salt and stir until dissolved. Remove from heat and cover. Combine remaining 1/4 cup milk and cornstarch and stir until smooth. Add beaten eggs. Pour mixture into the cream mixture and return to low heat. Stirring constantly, heat until mixture starts to thicken. Remove from heat and stir in vanilla. Allow mixture to cool completely. Place one layer of the cake on a cake platter and top with cooled custard. Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.
Chocolate Frosting:
3 ounces semi-sweet chocolate
2 Tbsp. butter
1/4 cup light cream
1/2 cup powdered sugar
1/2 tsp. vanilla
In a small saucepan, melt chocolate and butter over low heat. Remove from heat and stir in light cream. Add powdered sugar and vanilla and beat for a couple of minutes until smooth.
EASY DUMPLINGS
This recipe has only three ingredients to make:
2 cups of flour
1 1/2 teaspoon salt
water
Mix the flour and salt together... add water a tablesppon at a time until it gets the consistancy of pie dough
Roll out the thickness of sugar cookies ,Or the thickness you like... use a pizza cutter to cut the dough into about one inch by two inch strips... (bite size)
Drop them in the broth you cooked the chicken in and boil (medium heat) until done....
DATE AND RAISIN BARS
Ingredients:
6 oz. milk-free margarine
4 oz. brown sugar
2 eggs or egg substitute
1 teaspoon vanilla essence
1/2 cup honey
5 oz. raisins
5 oz. chopped dates
2 oz. walnuts
10 oz. plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate soda
Method:
Cream butter and sugar.
2. Add beaten egg, vanilla essence and honey. Stir in raisins, dates and walnuts.
3. Add sifted flour, bicarbonate soda and salt.
4. Spread onto slightly greased slice tray (13 x 9 inch) and bake for approximately 20-25 minutes in 300-350 degree oven.
GRANNY SMITH APPLE CRISP
Ingredients:
1/2 cup rolled oats
1/2 cup brown sugar (slightly packed)
1/4 cup unbleached flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons non-hydrogenated margarine
6 medium Granny Smith apples
2 tablespoons unbleached, granulated sugar
Directions:
Mix together the oats, brown sugar, flour, cinnamon, and salt. Mix in the margarine until the the mixture resembles coarse crumbs. Peel, core, and slice the apples into an 8 x 8-inch baking pan. Sprinkle with granulated sugar, then sprinkle the crumb mixture on top. Bake at 350 degrees F for 40 to 45 minutes.
BANANA CAKE
Ingredients:
2 cups whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup wheat germ
4 ripe medium-size bananas, mashed (about 2 1/2 cups)
1/2 cup sugar
3/4 cup soy milk or rice milk
1 teaspoon vanilla extract
1/3 cup raisins or dates
vegetable-oil spray, for pan
Directions:
Preheat oven to 350 degrees F. In a medium-size bowl, mix whole wheat pastry flour, baking soda, salt, and wheat germ. In a large bowl, mash bananas and mix in sugar. Mix in soy milk and vanilla. Add the flour mixture, along with raisins; stir to mix. Lightly coat a 9 x 9 inch pan with vegetable-oil spray. Spread the batter in the pan. Bake for about 55 minutes, or until toothpick inserted in the center comes out clean.
SIMPLE CHILI
Ingredients:
3 lbs. Coarse ground chili meat (lean ground beef, ground pork, ground veal)
1 tbls Onion salt
2 tbls Garlic powder
3 tbls Chili powder
2 tbls Ground Cumin
3 tbls Tabasco sauce
15 oz Can Tomato Sauce
15 oz Water
15 oz Can Whole Tomatoes, drained
1/2 tbls Cornstarch
Directions:
Brown chili meat, then pour off fat/grease. Run hot water over meat to remove additional grease. (Using a strainer or sieve helps). Add remaining ingredients. Bring to boil, stirring. Reduce heat and simmer 1 1/2 hours covered. If whole tomatoes were added, chop as they cook. Add the cornstarch during the last 1/2 hour to thicken the liquid if needed. Serve with saltine crackers and hearty beer.
MEXICAN PARTY WINGS($10,000 winner 2002 Pillsbury Bake-Off)
Ingredients:
1 cup purchased ranch salad dressing
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
2 teaspoons oil 24 chicken drummettes (about 2 lb.)
Dried parsley flakes
Prep Time: 20 Minutes (Ready in 55 Minutes)
Preparation Directions:
1.Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chiles; blend until smooth. Spoon into small serving bowl. Refrigerate while preparing drummettes.
2.Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour and taco seasoning mix; mix well. Add oil; stir with fork until well combined. Coat drummettes with flour mixture. Coat drummettes again to use all flour mixture. Place on sprayed cookie sheet.
3.Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley on salad dressing mixture. Serve with warm drummettes. 24 servings
GRANDS LITTLE PIES($10,000 winner 2002 Pillsbury Bake-Off)
Ingredients:
3/4 cup Pillsbury BEST® All Purpose or Unbleached Flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts, if desired
1 (17.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
1 (21-oz.) can apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
Prep Time: 20 Minutes (Ready in 1 Hour)
Preparation Directions:
1.Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
2.Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
3.Bake at 350°F. for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
4.In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator. 16 servings
