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BUTTERSCOTCH PARFAITS
Butterscotch Pudding:
1/2 c. packed dark-brown sugar
3 Tbls. cornstarch
1/4 tsp. salt
Pinch ground cinnamon
1/2 c. heavy cream
1 1/2 c. milk
1 tsp. vanilla extract
3 Tbls. butter
Vanilla Pudding:
1/2 c. granulated sugar
2 Tbls. cornstarch
1/4 tsp. salt
2 c. milk
1 tsp. vanilla extract
1. Butterscotch Pudding: In heavy-bottomed medium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.
2. Vanilla Pudding: In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 c. milk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.
3. In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving. Makes 6 servings.
CHOCOLATE CREAM PIE
1 refrigerated ready-to-use folded piecrust (from 15-oz. pkg.)
1 1/2 c. milk
2 c. heavy cream
1/2 c. plus 2 Tbls. sugar
6 oz. semisweet chocolate, chopped
2 large eggs
3 Tbls. cornstarch
2 large egg yolks
2 tsp. vanilla extract
Chocolate curls, for garnish (optional)
1. Heat oven to 350 degrees F. Fit piecrust into 9-inch pie plate; flute edges. Prick crust all over with fork; line with foil; fill with dried beans or pie weights. Bake in 350 degree F. oven 10 minutes. Let stand until cool enough to handle. Remove foil.
2. In saucepan, heat milk, 1/2 cup cream and 1/2 cup sugar to bare simmer. Remove from heat; add chopped chocolate.
3. In medium bowl, stir together eggs and cornstarch until a paste. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in the vanilla. Strain into prebaked crust.
4. Bake in 350 degree F. oven 35 minutes or until center is set. Transfer to wire rack; let cool completely.
5. In medium bowl, beat remaining 1 1/2 cups cream and 2 Tbls. sugar until medium-stiff peaks form. Spread over top of pie. Garnish with chocolate curls, if desired. Makes 12 servings.
JUMBO PB COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, softened
1 c. creamy peanut butter
1 c. granulated sugar
1 c. packed light-brown sugar
2 large eggs
2 tsp. vanilla extract
1 c. semisweet chocolate chips
3/4 c. peanut butter chips
1. Heat oven to 375 degrees F. Into medium bowl, sift together flour, baking soda and salt.
2. In large bowl, beat together butter and peanut butter until smooth. Add both sugars; beat until light in color, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour mixture. With wooden spoon, stir in both kinds of chips.
3. With floured hands, press 1/4 cup of dough into 3-inch disks on ungreased baking sheets (about 6 per sheet).
4. Bake batches of cookies in 375 degree F. oven for 16 to 18 minutes, or until cookies brown slightly along edges but still appear wet in cracks. Let stand on sheets on wire racks 3 minutes. Using thin spatula, remove cookies to racks to cool. Serve slightly warm, or drop into toaster for 15 to 20 seconds to warm slightly. Makes about 2 dozen, 3" cookies.
SOFT TACO BAKE
1 1/2 lb. ground beef
1 pkg. Stove Top Oven Classics soft taco bake dinner
1 1/4 c. water
Brown meat; drain. Add Taco Seasoning Mix and water. Bring to boil; reduce heat. Simmer, uncovered, 3 to 5 minutes, stirring occasionally. Remove from heat. Add 1/2 if the cheese sauce; mix well.
Place 2 flour tortillas on bottom of 8-inch square baking dish. Layer 1/4 of the meat mixture over tortillas. Repeat layers 3 times. Top with remaining cheese sauce.
Bake at 375 degrees F. for 15 minutes or until thoroughly heated. Makes 6 servings
COLOSSAL CLUB SANDWICH
1 round bread loaf (8-inch)
1/4 c. Mayonnaise
1 pkg. (10 oz.) oven roasted or smoked turkey lunchmeat
6 process American cheese slices
8 slices ready to serve bacon
sliced fresh veggies, such as tomatoes, onions, and bell peppers
Slice 1/2-inch-thick cap off the bread loaf; hollow out the interior of the bread loaf by hand. Place mayo on the bottom, sides and cap of bread.
Add layers of 1/2 each of the turkey, cheese and bacon; top with layers of vegetables, remaining turkey, cheese and bacon. Press on cap. Makes 6 to 8 servings.
Serve Hot: Assemble as directed; wrap in foil. Bake at 400 degrees F. for 30 - 35 minutes or until sandwich is thoroughly heated.
THREE CHEESE BAKED MACARONI AND CHEESE
1 pkg. (14 oz.) Deluxe Macaroni and Cheese Dinner
1/2 c. Shredded Mozzarella cheese
1 c. milk
1 c. shredded cheddar cheese
Prepare Dinner as sirected on package. Stir in Mozzarella cheese and milk.
Spoon into greased 1 1/2-quart casserole. Sprinkle with cheddar cheese.
Bake at 375 degrees F. for 20 minutes or until thoroughly heated. Makes 6 to 8 servings.
PANDA EXPRESS CHOW MEIN
1 T. vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 C. sliced Napa cabbage
1/4 C. sliced celery
1/4 C. bean sprouts
1/4 tsp. sugar
1/2 C. chicken broth
1/2 T. soy sauce
1 tsp. Oriental sesame oil
1/2 T. cornstarch, dissolved in 1 T. cold water
Red pepper flakes, to taste
1/4 lb. cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
Yield: 1 serve
BBQ GRILLED BEEF KABOBS WITH LEMON HERB RICE
Beef Kabobs:
1 1/2 lbs. boneless beef sirloin steak, cut into 1 1/2-inch pieces
Assorted cut-up fresh vegetables green peppers, mushrooms, onions, zucchini)
1 bottle (18 oz.) barbecue sauce, any flavor
Lemon Herb Rice:
1 can (10 1/2 oz.) condensed chicken broth
1 Tbls. lemon juice
1 tsp. Italian seasoning
2 c. Minute white rice, uncooked
Beef Kabobs: Arrange meat and vegetables alternately on skewers. Grill 10 to 15 minutes or until cooked through on medium-high coals, turning once and brushing frequently with barbecue sauce.
Lemon Herb Rice: Bring broth, lemon juice and seasonings to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Serve with Beef Kabobs. Makes 6 servings.
GARDEN CHICKEN PASTA SALAD
3 c. (8 oz.) rotini pasta, cooked, drained
2 c. broccoli flowerets
1 1/2 c. three cheese ranch dressing
1 pkg. (6 oz.) Honey Roasted Chicken Breast Cuts or Grilled Chicken Breasts Strips
1/2 c. each chopped red pepper, green pepper and slivered onions
Toss all ingredients. Refrigerate. Makes 10 cups.
HAM AND CHEESE PULL-APART
1/2 c. mayonnaise
1/4 c. Italian dressing
1 loaf (16 oz.) soft Italian bread or unsliced sandwich bread
6 cheese slices
1 pkg. (6 oz.) Deli Style Smoked or Brown Sugar Ham
Tomato slices
Mix mayonnaise and Italian dressing; set aside
Cut ends off bread to make 12-inch loaf. Slice bread evenly into 12 slices, being careful not to cut all the way through to bottom of loaf.
Spread mayonnaise mixture between every other pair of bread slices. Fill with cheese slices, ham and tomato. Wrap sandwich in foil to take to a picnic. Makes 6 servings.
Special Extra: To heat, wrap sandwich in foil. Bake at 350 degrees F. for 15 to 20 minutes or until thoroughly heated.
CHEWY OATMEAL COOKIES
3/4 c. (3/4 stick) Butter Flavor Crisco Shortening
1 1/4 c. firmly packed light brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla
3 c. quick oats, uncooked
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. raisins
1 c. coarsely chopped walnuts
1.Heat oven to 375 degrees F. Grease baking sheets with Butter Flavor Crisco. Place sheets of foil on countertop for cooling cookies.
2. Combine Butter Flavor Crisco, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.
4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
5. Bake one baking sheet at a time at 375 degrees F. for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 2 1/2 dozen cookies.
BUTTER-TOP BREAD PUDDING WITH CARAMEL SAUCE
5 slices butter-top bread
2 Tbls. butter, softened
2 c. whipping cream
1/2 c. whole milk
Pinch salt
3 large eggs
1/2 c. sugar
1 Tbls. vanilla extract
2 Tbls. raisins
Preheat oven to 350 degrees F. Trim crusts off bread. Spread one side of each slice with butter and cut into quarters. Arrange overlapping in bottom of 1 1/2 quart casserole. In sauce pan over medium-high heat, heat cream, milk and salt until small bubbles appear around edges. In large bowl, whick eggs, sugar and vanilla. Slowly pour in milk, whisking constantly. Pour over bread through a strainer. Sprinkle with raisins. Bake for 35 to 40 minutes until toothpick comes out almost clean. A little custard should cling to the pick.
Caramel Sauce:
2 Tbls. golden brown sugar, packed
4 Tbls. (1/2 stick) butter
1 c. golden brown sugar, packed
1/2 c. whipping cream
In a saucepan over medium heat, melt butter. Stir in brown sugar and cream and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes until thickened slightly. Spoon warm sauce over bread pudding. (Sauce may be refrigerated overnight and reheated.) Makes 6 servings.
ULTIMATE CHOCOLATE CHIP COOKIES
3/4 c. (3/4 stick) Butter Flavor Crisco Shorteneing
1 1/4 c. firmly packed light brown sugar
2 Tbls. milk
1 Tbls. vanilla
1 egg
1 3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semisweet chocolate chips
1 c. coarsely chopped pecans (optional)*
1. Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
*If nuts are omitted, add an additional 1/2 cup semisweet chocolate chips.
ULTIMATE SUGAR COOKIES
Cookies:
1 1/4 c. sugar
1 c. (1 stick) Butter flavor Crisco Shorteneing
2 eggs
1/4 c. light corn syrup or regular pancake syrup
1 Tbls. vanilla
3 c. all-purpose flour (plus 4 Tbls., divided)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Decorations: (your choice)-- granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, coconut, decorating gel.
1. Heat oven to 375 degrees F. Place sheet of foil on countertop for cooling cookies.
2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
3. Combine 3 cups flour, baking powder, baking soda and salt. Add grqadually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Tip - If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
4. Spread 1 Tablespoon of flour on large sheet of waxed paperl Place one-fourth of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
5. Bake one baking sheet at a time at 375 degrees F. for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired. Makes about 3 - 4 dozen cookies.
SAUSAGE CHEESE BALLS
2 pkgs. (1 lb. each) uncooked fresh sausage
16 oz. sharp cheddar cheese, shredded (4 cups)
1 1/2 c. all-purpose baking/biscuit mix
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 tsp. garlic powder
Preheat oven to 375 degrees F. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked. For a firmer texture, add an extra 3 cups of baking/biscuit mix and and extra 2 cups of shredded cheese to the ingredients listed above.
