Recipe by: Frances Burrell
2 (3 ounce) packages orange jello
1 (20 ounce) can crushed pineapple
2 cups buttermilk
1 (8 ounce) container whipped topping
Put jello and pineapple in a saucepan and bring to boil. Put buttermilk and whipped topping in a bowl and mix. Pour jello mixture in bowl with buttermilk and whipped topping. Mix well. Pour into 13 x 9 inch dish. Chill until set.
Recipe by: Ethel Taylor
2 (10 ounce) package frozen broccoli
1/2 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons grated onion
1 cup sour cream
1 teaspoon salt
1/2 teaspoon lemon juice
Prepare broccoli according to package directions. Mix together all other ingredients and pour over cooked broccoli.
Makes: 24 bars
2 cups packed brown sugar
1/2 cup margarine, softened
1/2 teaspoon salt
1 cup milk
1 cup chocolate chips
1/4 cup flaked coconut (optional)
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 egg
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan, set aside. In large mixing bowl, mix together brown sugar and flour. Using pastry center or two knives, cut in butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan. In small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Bake bars for 35 minutes, or until skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.
Serves: 8
Prep time: 20 minutes
Baking time: 12-15 minutes
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange peel
3 tablespoons unsalted butter or margarine, cut into pieces
3/4 cup skim milk
Filling:
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar
Garnish:
Vanilla nonfat yogurt and mint leaves
Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Set aside. In a large bowl, sift together the flour, sugar and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms. On a light floured surface, roll out dough to a 1/2 inch thickness. Using a 2 1/2 inch biscuit cutter, cut out biscuit. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12-15 minutes. Place biscuits on a wire rack and cool slightly. To prepare filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling. Garnish with yogurt and mint.
Makes: about 1 cup
1/2 cup sour cream
1/4 cup heavy cream
4 ounces blue cheese, crumbled
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Put all ingredients in a food processor or a blender, and process until well blended. Pour into a bowl. Cover and refrigerate until ready to use. This keeps for 3 days.
Serves: 4
2 1/2 pounds chicken drummettes (about 20 pieces), rinsed and patted dry
1/2 cup hot red pepper sauce
1 teaspoon cracked black pepper
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon Original Essence
1 1/2 cups bleached all-purpose flour
Combine the chicken, pepper sauce, pepper, salt and 1/2 teaspoon Essence in a large, shallow, non-reactive container. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours. Pour enough of the oil to come halfway up the sides of a large, deep heavy pot or electric deep fryer and heat over high heat to 360 degrees. Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. Add the chicken pieces, toss to coat. Carefully add to the hot oil and deep fry, turning occasionally until golden brown or about 10 minutes. Using a slotted spoon, transfer to drain on paper towels. Sprinkle with the remaining 1/2 teaspoon Essence and serve immediately with the Blue Cheese Dipping Sauce.
Serves: 4
4 chicken breasts
1/3 cup parmesan cheese
1/2 cup dry bread crumbs
1 tablespoon dry parsley
Juice of 1 lemon
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
Garlic powder, to taste
1 teaspoon paprika (for dusting)
Mix dry ingredients. Dip chicken in butter and roll in bread crumbs. Place in shallow baking dish. Tuck under edges. Pour on lemon juice and rest of butter. Dust with paprika. Bake at 350 degrees for 35 minutes.
NOTE: can be fixed the night before.
Serves: 6
Prep time: 30 minutes
Bake time: 8-12 minutes
1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (about 4 ounces each)
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley
OPTION: If you'd prefer a butter-flavored sauce, substitute butter for the olive oil in this recipe
Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken. Cook, turning once until golden, 2-4 minutes per side. Remove chicken from skillet, place in a 13 x 9 inch baking dish. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion. Cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium high, add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.
Recipe by Patricia Crawley - Sunrise, Florida
Serves: 6
1 pound bulk hot sausage
1 diced red pepper
1 diced green pepper
1 medium onion, chopped
6 eggs
1/4 cup milk
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1 1/2 cups grated sharp cheddar cheese
Crumble sausage, brown and drain. Saute the vegetables, drain. Set aside. Beat the eggs, milk, garlic salt and pepper until frothy. Layer sausage, vegetables and cheese in greased 1 1/2 quart casserole. Top with egg mixture. Bake at 350 degrees until set, about 35 minutes.
Serves: 6-8
1 pound bulk pork sausage, crumbled
1 package (8 ounces) refrigerated crescent rolls
1 cup frozen, loose pack hash brown potatoes, thawed
1 cup (4 ounces) shredded sharp cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
In skillet, cook sausage until browned. Drain, set aside. Separate dough into eight triangles. Arrange on ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in mixing bowl, pour over filling. Sprinkle Parmesan cheese over all. Bake at 375 degrees for 25-30 minutes.
Recipe by Mary Grob - Tucson, Arizona
Makes: 1 1/2 cups
1 cup dark corn syrup
1 cup granulated sugar
1 teaspoon salt
2 tablespoons butter
1/2 cup evaporated milk
1/2 teaspoon coconut extract
Combine syrup, sugar, salt, butter and milk. Cook over medium heat, stirring constantly until mixture begins to boil - do not allow to boil. Gently simmer 3 minutes, stirring occasionally. Remove from heat. Add coconut extract.
Serves: 12
1 can (20 ounces) pineapple chunks
1 can (16 ounces) peach halves
1 can (16 ounces) pear halves
1 can (16 ounces) apricot halves
1 jar maraschino cherries
Orange Sauce:
1/3 cup sugar
2 tablespoons corn starch
1/4 teaspoon salt
1/2 cup light corn syrup
1 cup orange juice
1 tablespoons orange rind
Drain fruit. Arrange in 13 x 9 x 2 inch baking dish with cherries in hollows. Set aside. To make sauce, combine sugar, corn starch, salt, corn syrup, orange juice and rind in pan. Heat to a boil. Remove, pour sauce over fruit compote. Bake at 350 degrees for 30 minutes.
Serves: 16
1 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon rind
2 eggs, well beaten
1 package active dry yeast
1/4 cup warm water, 110-115 degrees
1 cup dairy sour cream
4 1/2 cups sifted all-purpose flour
1/4 cup melted butter, divided
1/4 cup brown sugar
6 tablespoons sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped nuts
3/4 cup raisins
Cream together butter and sugar until fluffy. Add salt, lemon rind, eggs and yeast which has been dissolved in warm water. Blend in sour cream. Add flour, mix thoroughly. Chill, covered, in refrigerator for 3 hours. Remove from refrigerator, let rise for 1 1/2 hours. Cover bottom of 13 x 9 inch baking pan with 3 tablespoons melted butter. Sprinkle on brown sugar. Roll dough on lightly floured board into 22 x 16 x 1/4 inch thick rectangle. Brush dough with remaining butter. Combine sugar and cinnamon, sprinkle evenly over dough. Sprinkle nuts and raisins evenly over dough. Roll up long edge like jelly roll, seal edges. Cut crosswise into 3/4 inch thick slices. Arrange slices on top of brown sugar/butter mixture in pan. Cover, let rise in warm place until double (can refrigerate and bake next day - allow up to 1 1/2 hours rising time before baking). Bake at 375 degrees for 35 minutes.
Serves: 8-10
1 loaf (12 ounces) French bread, cut into 1 inch slices
8 eggs
1 cup milk
1 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace
Topping:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans or walnuts or hickory nuts
Heavily butter 13 x 9 x 2 inch baking pan. Fill pan with bread slices within 1/2 inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients, set aside until time to bake toast. Spread topping over toast. Bake at 350 degrees for 50 minutes until puffed and golden. Shield top with foil if top browns too quickly.
Serves: 8
2 limes
1/4 cup frozen orange juice concentrate, thawed
1/2 teaspoon vanilla
1 cantaloupe
1 honeydew melon
2 cups (32 ounces) seedless red grapes
Zest 2 teaspoons of lime, set aside. Squeeze 6 tablespoons lime juice, set aside. Combine zest, juice, orange juice concentrate and vanilla in small bowl. Set aside. Cut melon in half. Slice each half into 1 inch wedges, trim away rind. Cut melon into 3/4 inch pieces. Combine fruit on platter. Pour dressing over fruit and combine.
1 (9 inch) unbaked pie crust
2 eggs
1 cup sugar
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup chopped nuts
Chocolate sundae topping
Hershey's Kisses
Heat oven to 375 degrees. Generously prick bottom and sides of pie crust with fork. Bake crust 10 minutes, remove from oven. Meanwhile, in large bowl, beat eggs, then stir in sugar and butter. Stir together flour, cocoa and salt. Add to butter mixture. Stir in vanilla, chocolate chips, peanut butter chips and nuts. Pour into pie crust, return to oven. Bake additional 25 to 30 minutes or until almost set (pie will not test done in center). Serve warm or cool with ice cream. Drizzle with topping.
Makes: 8 servings
Prep: 15 minutes
Bake: 55 minutes
1 package (8 squares) semi-sweet baking chocolate, divided
2 tablespoons butter or margarine
1 (9 inch) unbaked deep-dish pastry shell
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves or walnut pieces
Preheat oven to 350 degrees. Coarsely chop 4 squares of the chocolate and set aside. Microwave remaining 4 squares of chocolate and butter in large microwaveable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture is well blended. Stir in pecans and chopped chocolate. Pour into pastry shell. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.
Serves: 12
Pie Filling:
1 package (8 squares) semi-sweet baking chocolate squares, broken in half
1 cup heavy or whipping cream
1/4 cup General Foods International Coffee, any flavor
2 tablespoons sugar
1 teaspoon vanilla
1 (6 ounce or 9 inch) prepared chocolate flavor or graham cracker crumb crust
Topping:
1 tub (8 ounces) whipped topping, thawed
2 tablespoons General Foods International Coffee, any flavor
For the pie filling: Place chocolate in medium bowl, set aside. Mix cream, instant coffee and sugar in small saucepan. Bring to gentle boil, stirring constantly. Remove from heat. Pour over chocolate. Let stand 2 minutes. Whisk chocolate until melted and smooth. Whisk in vanilla. Pour into crust, cover. Refrigerate 4 hours or overnight.
Topping: Stir whipped topping and instant coffee in tub until blended. Spread over top of pie.
Refrigerate until ready to serve. Garnish with a sprinkling of additional instant coffee just before serving, if desired.
Makes: 3 dozen cookies
4 squares unsweetened baking chocolate
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1/3 cup milk
1 1/4 cup flour
1/2 cup General Foods International Coffees, any flavor
2 teaspoons baking powder
Preheat oven to 350 degrees.
Microwave chocolate in large microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is almost melted, stirring halfway through microwaving time. Beat in butter and sugar with electric mixer on medium speed until well blended. Blend in milk. On low speed blend in flour, instant coffee and baking powder. Drop dough by tablespoonsful, 2 inches apart, onto ungreased cookie sheets. Bake 9 minutes or until cookies are puffed and a slight indentation remains when touched lightly. Cool 2 minutes. Remove from cookie sheets. Cool completely on wire rack.
Makes: 1 1/2 dozen cookies
2 (8 square) packages semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped nuts (optional)
Everything-but-the-kitchen-sink cookies: Prepare as directed. Substitute 2 cups total of any of the following for the nuts: raisins, dried cherries, toasted sweetened flaked coconut.
Preheat oven to 350 degrees. Coarsely chop 1 package (8 squares) of chocolate, set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
3 1/2 cups sugar
6 cups water
2 (3 ounce) packages mixed fruit jello
1 (46 ounce) container pineapple juice
1 quart orange juice
2/3 cup lemon juice
2 quarts ginger ale
Combine sugar and water. Bring to boil, cut down and simmer for 3 minutes. Remove from heat and stir in jello, pineapple juice, orange juice and lemon juice. Stir well. Freeze in tupperware container. Remove from freezer about 3 hours before serving. Add ginger ale and serve.
Makes: 3 dozen bars
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
Caramel layer:
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips
Heat oven to 350 degrees. In large mixer bowl, combine all crust ingredients except pecans. Beat at medium speed, scraping bowl often until well mixed and particles are fine (2 to 3 minutes). Press on bottom of 13 x 9 inch baking pan. Place pecans evenly over unbaked crust.
In 1 quart saucepan, combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips, allow to melt slightly (2 to 3 minutes). Swirl chips, leaving some whole for a marbled effect. Cool completely, cut into bars.
1 can pork and beans
3 strips bacon, fried
3 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup ketchup
1 small onion, chopped
When bacon is half done, add one small onion. When onion is lightly browned, pour off grease. Add one can pork and beans and other ingredients. Stir well. Cover and back in oven for 2 hours at very low temperature.
2 packages frozen whole broccoli - cooked, drained and cut
1/2 cup mayonnaise
2 eggs, beaten
1 can cream of mushroom soup
1 onion, chopped
1 stick margarine or butter
Cheddar cheese, to taste
Stuffing mix
Mix mayonnaise, onion, eggs and soup. Put layer of broccoli in casserole, then cheese. Pour soup mixture over broccoli. Top with stuffing and pour melted margarine over it Bake at 325 degrees for 25-30 minutes.
Makes: around 1/2 gallon
1 1/2 cups vinegar
1 large onion, chopped
2 teaspoons salt
4 teaspoons prepared mustard
2 1/2 cups sugar
2 cups vegetable oil
1 tablespoon celery seed
Put onion in blender, pulse until almost smooth. Add all other ingredients, blend until smooth.
Serves: 24
1 (22.5 ounce) package supreme brownie mix with hot fudge pouch
1 1/2 cups coarsely chopped pecans, toasted and divided
3 (3.4 ounce) packages butterscotch instant pudding mix
6 cups milk
1 1/2 cups caramel topping
4 1/2 quart portable baking dish
1 (16 ounce) container frozen whipped topping, thawed
2 (1.55 ounce) milk chocolate candy bars, chopped
Bake brownies according to package directions, stirring in 1 cup pecans. Cool and crumble. Whisk pudding mix and milk together until smooth and thickened. Microwave caramel topping at HIGH until pouring consistency. Sprinkle one third of crumbled brownies into baking dish, top with 1/3 of pudding mixture. Drizzle with 1/2 cup caramel topping and spread with 1/3 of whipped topping. Repeat layers twice. Sprinkle with chopped chocolate and remaining 1/2 cup pecans. Cover and chill 6 hours.
Serves: 16 to 18
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
1/3 cup frozen orange juice concentrate
1 (20 ounce) can crushed pineapple in juice, undrained
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
1 tablespoon sugar
2 tablespoons cornstarch
1 (15 1/4 ounce) can tropical fruit salad, drained
1 (11 ounce) can mandarin orange sections, drained
2 tablespoons crystallized ginger, minced
Combine first 3 ingredients in a small bowl, stirring well. Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and juice concentrate, beating well. Drain pineapple, reserving 3/4 cup juice. Stir 3/4 cup pineapple into cream cheese mixture, and pour into prepared crust. Bake at 300 degrees for 1 hour and 5 minutes, or until center is set. Combine sour cream, vanilla and 1 tablespoon sugar, spread evenly over warm cheesecake and bake 10 more minutes. Cool 30 minutes, cover and chill 8 hours. Whisk reserved 3/4 cup pineapple juice and cornstarch in a medium saucepan. Add remaining pineapple and tropical fruit salad. Cook over medium heat until mixture thickens slightly. Cool. Stir in oranges and ginger. Serve over cheesecake.
Makes: about 2 cups
1/4 cup butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup milk
1 (3 ounce) package cream cheese
3 cups 10-X confectioners sugar
1 teaspoon vanilla extract
Cook first four ingredients in a medium saucepan over low heat, stirring until smooth. Remove from heat. Gradually add sugar and vanilla, beating at medium speed with a handheld mixer until smooth.
1/2 cup semi sweet chocolate chips
2 teaspoons shortening
Place chips and shortening in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
Makes: 1 crust
1 cup chocolate wafer crumbs
1/4 cup (1/2 stick) butter
Combine all ingredients, press onto bottom of 9-inch springform pan.
Serves: 12
Quick Chocolate Crumb Crust (see recipe)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (see recipe)
Prepare Quick Chocolate Crust. Heat oven to 450 degrees.
Beat cream cheese and sugar until blended. Add sour cream and vanilla, beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust.
Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely, remove side of pan. Prepare Quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
