Saturday, October 19, 2013

Pumpkin Cheesecake

PREHEAT oven to 350° F
·         1 1/2 cups graham cracker crumbs
·         1/3 cup butter or margarine, melted
·         1/4 cup granulated sugar
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
·         3 packages (8 oz. each) cream cheese, softened
·         1 cup granulated sugar
·         1/4 cup packed light brown sugar
·         2 large eggs
·         1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
·         2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
·         2 tablespoons cornstarch
·         1 1/4 teaspoons ground cinnamon
·         1/2 teaspoon ground nutmeg

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

·         1 container (16 oz.) sour cream, at room temperature
·         1/3 cup granulated sugar
·         1 teaspoon vanilla extract

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

from LIBBY'S®

Chocolate Chip Cake

1 Duncan Hines Yellow Cake Mix
1 small jello instant pudding (milk chocolate)
3/4 c. water
3/4 c. oil
1 8oz. sour cream
1 6oz. chocolate chips
4 eggs

Mix cake mix and pudding together, then sift into mixing bowl. Make a well and add ingredients except for chocolate chips into the well. Mix together until smooth, stir in chocolate chips with a spoon. Pour into a greased tube pan or bundt pan. Bake at 350 degrees for 55 minutes. Cool and enjoy. Check in 50 minutes.

Janet Carswell

Marinated Carrots

2 lbs. carrots (peeled and sliced)
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. prepared mustard
1 tsp. Worcestershire Sauce
1/2 c. salad oil
3 small onions sliced
1 medium bell pepper sliced

Cook carrots just til tender. Drain and cool. Add onions and peppers. Mix other ingredients and heat to dissolve sugar. Pour over cooled carrots, onions, peppers. Cover and refrigerate.

Margaret Teague

Pineapple Tarts

1/2 c. shortening
1 c. sugar
1 c. milk
1 c. nuts
2 eggs well beaten
32 graham crackers-crushed
2 tsp. baking powder
1 tsp. vanilla
1 #2 can crushed pineapple

Cream shortening and sugar. Mix baking powder with crackers. Add milk and crackers alternately with shortening, sugar and eggs. Add vanilla and nuts. Pour into muffin tins. Bake 20-30 minutes at 350 degrees. Boil one #2 can crushed pineapple and add sugar. Continue boiling until thick. Pour one spoonful pineapple mixture over each cake.

Bobbie Roberts
My mother used to make this for holidays. I think I would use coconut oil and use the small tart pans.

Chicken n Broccoli Ring

1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip)
1/2 cup (125 mL) diced red bell pepper
1 cup (250 mL) shredded sharp cheddar cheese
1/2 cup (125 mL) mayonnaise
1 garlic clove, pressed
2 tsp (10 mL) All-Purpose Dill Mix
1/4 tsp (1 mL) salt
2 pkg (8 oz or 235 g) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds
Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)
Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings

from Pampered Chef

Friday, October 18, 2013

German Chocolate Bundt Cake

1- (18.25 oz German Chocolate Cake Mix
3 large eggs
1-1/4 Cups water                                                                          
1/3- Cup vegetable oil

1- (15 oz.) can Coconut Pecan Frosting
1-  Blend together in a large bowl, cake mix, water, oil, and eggs at a low speed until moistened.
2-  Beat at medium speed for two minutes.
3-  Fold in Coconut Pecan frosing until thoroughly combined.  Pour into bundt or tube type cake pan.
4-  Preheat oven to 350 degrees and bake for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.   Cool in pan on wire rack for 15 minutes.  Remove from pan and garnish with powdered sugar or frosting of your choice.  Cool completely if frosting is used.   I also grated some German Chocolate Bar on top.

Betty Simms

Christmas Blessing Snack Mix

Materials Needed:
2 cups Bugles brand corn snacks
2 cups small pretzel twists
1 cup red hots
1 cup peanuts
1 cup M&Ms brand chocolate candy (red and green)
16 Hershey's brand chocolate kisses
In a large bowl, mix all the ingredients together. You can make this mix as a family and eat while discussing each ingredient and how it relates to Christmas.
If this is for a gift, make a special card with these descriptions (or print out the bag tag I provide below):
Each ingredient in this snack mix symbolizes something associated with the Harvest Season (Thanksgiving)
Bugles Corn Snacks - Shaped like a trumpet to remind us of the angels we have heard on high.
Pretzels - Arms folded in prayer, a freedom sought by those who founded our country.
Red Hots - To symbolize the holly berries decorating our mantel tops.
Peanuts - Plant the seeds for peace on Earth.
M&Ms - Memories of those who came before us to lead us into a blessed future.
Hershey's Kisses - The love of family and friends that sweetens our lives.

White Christmas Crunchies

1 stick margarine
¾ cup peanut butter
1 8-ounce pkg. semi-sweet chocolate morsels
1 12.3 oz. box Crispix cereal
1 15 oz. box raisins
1 24 oz. pkg. roasted peanuts or pecans
1 pound box of powdered sugar

Melt margarine, peanut butter and chocolate morsels. Set aside. Combine cereal, raisins and nuts in a large container. Pour chocolate mixture over it. Mix well. Sift a box of powdered sugar into a gallon Ziploc bag. Serve in a large lined basket or bowl.
60 servings

Thursday, October 17, 2013

Pineapple Strawberry Salad

1 medium can crushed pineapple
1 small package strawberry
1 large Cool Whip
1 8 oz. carton cottage cheese

Heat pineapple and stir in dry jello mix, stir until gelatin is dissolved. Cool in refrigerator for 15 minutes. Fold in Cool Whip and cottage cheese.

Wednesday, October 16, 2013

Four Layer Chocolate Delight

1 c. flour
1 stick butter
1 c. pecans
Mix and pat into 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool.

1 c. large container Cool Whip
1 c. sugar
8 oz. cream cheese softened
Mix sugar and cream cheese. Fold ½ of the container Cool Whip with a dash of salt; spread over crust.

2 boxes of instant chocolate pudding
3 c. cold milk (instead of 4 cups)
Mix in mixer and spread over second layer.
Top with Cool Whip. (9 ounce carton makes a nice creamy top.)

Glenda's Fudge

1 stick of margarine
1 cup of peanut butter
1 teaspoon of vanilla
1 box Confectionery sugar
5 tbsp of milk

Melt 1 stick of margarine with a cup of peanut butter and 1 teaspoon of vanilla. 
Add 1 box Confectionery sugar, 5 tbsp of milk. 

Mix until creamy. Put in pan and stick in refrigerator to firm. Then can cut in squares.