HOT APPLE DUMPLINGS

Easy to make and delicious!!!! 

Ingredients:
6 apples of choice
12 teaspoons butter
1/2 cup splenda or stevia
6 ounces diet 7 up
2 tsp ground cinnamon
9x13 inch baking dish
Pillsbury or Bisquick Biscuits(your choice)

Instructions:
Peel core and halve apples.

Place 1 tsp of butter or margarine in the hollow area of apple and place apple right side up in dish and set aside.

Pour 7 up over apples as evenly as possible.

In bowl combine splenda or stevia and cinnamon and mix very well.

Sprinkle cinnamon mixture evenly over apples.

Cover apples with your choice:
Pillsbury Biscuits (regular size) or Bisquick Biscuits Mix rolled out like pastry.

Bake in oven 350 degrees for 30 - 45 minutes ( do not overbake).

Let sit 5 minutes before serving and spoon sauce from pan over dumpling.

Serve topped with ice cream(sugar free) or your favorite. Or by itself.....ENJOY!

from Courtney Luper

Italian Creme

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice 
1/4 cup Lemon Juice 
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions: 
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

found on FaceBook 

by Sylvia

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

For the Red Velvet Cake Layers:

2 ½C All Purposw Flour
1 ½C Sugar
1t Baking Soda
1t Salt
2t Cocoa Powder
1 ½C Vegetable Oil
1C Buttermilk, Room Temperature
2 Large Eggs, Room Temperature
2T Red Food Coloring (1 oz)
1t White Distilled Vinegar
1t Vanilla

For the Cream Cheese Poundcake Layers:
1 ½ Sticks of Unsalted Butter, Softened
1 8oz Package of Cream Cheese, Softened
1 ½C Sugar
3 Large Eggs
1 ½C AP Flour
Pinch of Salt
2t Vanilla

For the Cream Cheese Frosting:
4 8oz Packages of Cream Cheese, Softened
2 Stick of Unsalted Butter, Softened
4C Confectioners’ Sugar, Sifted
2t Vanilla
Fresh Strawberries, Cut into Cubes

For the Cake:
3 Prepared Red Velvet Cake Layers
2 Prepared Cream Cheese Poundcake Layers
Prepared Cream Cheese Frosting
Fresh Strawberries, For Garnish
Toasted Chopped Pecans, For Garnish

Directions:
1. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven, evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the sides of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a cooling rack and let cool completely before layering.
2. To Make the Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).
3. Layer the Cake: Place 1 layer of the red velvet cake (rounded side down) in the middle of a cake stand. Using a spatula spread a thick layer of the cream cheese frosting on top of the cake layer. Scatter about ¼C of fresh strawberry pieces (pushing the fruit in slightly, so they sink into the frosting). Carefully set a layer of cream cheese Poundcake on top of the strawberry frosting layer (rounded side down) and spread another thick layer of seven minute frosting and strawberries. Repeat this pattern until all the cake layers have been used, as well as the frosting. Make sure you end with a layer of red velvet cake.
4. To Make the Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, press the chopped pecans onto the sides of the cake for presentation. And then top with fresh cut strawberries.
5. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for about 15-20 minutes before eating.
6. Serve and enjoy this beautiful masterpiece!!

Squash Casserole

SQUASH CASSEROLE RECIPE

PREP TIME

5 mins

COOK TIME

45 mins

TOTAL TIME

50 mins

 

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Author: Robyn Stone | Add a Pinch

Serves: 12

INGREDIENTS

2 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

2 tablespoons butter

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

INSTRUCTIONS

Preheat oven to 350º F.

Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.

Allow to sit for about 3 minutes before serving.

Enjoy!

Robyn xo

Originally published February 2013

Lemon Ice Cream

• 1 14-ounce can nonfat sweetened condensed milk
• 2 cups low-fat milk
• 1 tablespoon freshly grated lemon zest
• 2/3 cup lemon juice
• 1/8 teaspoon salt

Whisk together sweetened condensed milk, milk, lemon juice, lemon zest and salt in a mixing bowl. Freeze in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Lemon Ice

• 2 cups water
• 1 cup sugar
• 2/3 cup lemon juice

1. Bring to a boil, stirring. Reduce heat to low and simmer for 5 minutes. 
2. Combine water, sugar and lemon juice in a saucepan.
3. Chill until cold, about 2 hours. 
4. Pour into a shallow metal pan; freeze until icy around the edges, about 30 minutes. 
5. Stir and return to freezer; repeat every 20 minutes until firm, about 1 hour. 
6. To serve, scoop lemon ice into chilled bowls.

Orange Sherbet

Just three ingredients. 
Change fruit or soda for a different Sherbet 

1 (15 1/2-ounce) can crushed pineapple, undrained

1 (2-liter) bottle orange soft drink, chilled

1 (14-ounce) can sweetened condensed milk

Garnish: orange rind strips 

Stir together first 3 ingredients in a large bowl, and pour mixture into freezer container of a 5-quart electric freezer. Freeze mixture according to manufacturer's instructions.
Pack electric freezer with additional ice and rock salt, and let sherbet stand 1 hour before serving. Scoop sherbet into bowls, and garnish, if desired.
Three-Ingredient Blackberry Sherbert: Substitute frozen blackberries for crushed pineapple and grape soft drink for orange soft drink.
Three-Ingredient Peach Sherbet: Substitute frozen peaches for crushed pineapple and peach soft drink for orange soft drink.
Three-Ingredient Strawberry Sherbet: Substitute 1 (16-ounce) package frozen sliced strawberries for crushed pineapple and strawberry soft drink for orange soft drink.

Banana Pudding Recipe from The Billy Graham Training Center at the COVE

Banana Pudding 
Ingredients

• 1 package (3.4 oz) instant vanilla pudding mix 
• 1 cup whole milk 
• 7 oz sweetened condensed milk 
• ½ tablespoon lemon juice 
• 1 teaspoon vanilla extract 
• 8 oz heavy cream 
• 2 tablespoons powdered sugar 
• Vanilla Wafers 
• Bananas, sliced as needed 
• Extra sweetened whipped cream as needed for topping 

Whip the heavy cream and powdered sugar into soft peaks. In a separate bowl, whisk together the pudding mix, milk, condensed milk, lemon juice and vanilla extract. Slowly whisk in the pudding mix and continue whisking for 2 minutes. Fold the whipped cream into the pudding mixture 1/3 portions at a time. In the bottom of a 9”x9” casserole dish, spread an even layer of vanilla wafers. Spread sliced bananas on top of wafers. Spread half of pudding mixture over the bananas. Repeat wafers, bananas, and pudding. Top with sweetened whipped cream. For best results, make 1 day ahead of time and chill overnight. For other recipes visit our blog at www.notesfromthecove.com See what’s going on at The Cove on our website here: www.TheCove.org

Cheese Ball

Ingredients
1 (1 oz. ) package ranch dressing mix
2 1/2 cups shredded cheddar cheese...
2 (8 ounce) packages of cream cheese
1 1/2 - 2 cups of chopped pecans

Mix dressing mix and Cheddar cheese into the cream cheese.
Shape the mixture into a ball.
Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve along with carrots, celery or your favorite crackers. 

Crunchy Coleslaw

·        ¼ cup mayonnaise 

·        ¼ cup sour cream

·        2 Tbsp white wine vinegar 

·        Kosher salt and pepper 

·        3 Tbsp prepared horseradish, squeezed of excess liquid 

·        1/4 sweet onion, finely chopped 

·        1/4 cup fresh dill, roughly chopped 

·        1/2 small red cabbage (about 8 oz), cored and chopped 

·        1/4 small green cabbage (about 8 oz), cored and chopped 

·        2 Kirby cucumbers (about 8 oz), cut into 1/4-in. pieces 

·        2 stalks celery, cut into 1/4-in. pieces 

·        1 Granny Smith apple, cored and cut into 1/4-in. pieces 

·        1/2 cup walnuts, toasted and chopped (optional) 

 In a large bowl, whisk together the mayonnaise, sour cream, vinegar and 1/2 tsp each salt and pepper. Stir in the horseradish and onion, then the dill.

Add the cabbages, cucumbers, celery and apple and toss to coat. Fold in the walnuts (if using). 

PER SERVING 100 CAL. 6 G FAT (1 G SAT FAT).

5 MG CHOL. 215 MG

Woman’s day June 2015

Spicey Cold Slaw

1 medium cabbage (firm and heavy  for size
1 medium sweet onion
1 medium green bell pepper

Shred cabbage, onion, and green pepper in a large bowl with a tight cover.


In a medium saucepan combine:

• 1 c. sugar
• 1 c. white vinegar
• 3/4 c. canola oil
• 1 tsp. salt
• 1 tsp. mustard seed
• 1 tsp. celery seed

Boil for 5 min. and pour immediately over cabbage mixture. Refrigerate for at least 24 hours before serving.  Will keep for several weeks.

From Pam's Kitchen

Meatloaf Ann Mc

1 Medium Pkg. Ground Beef

1 ½ Cup of Bread Crumbs (I use real bread)    

2 Eggs

¼ Chopped Bell Pepper

½ Small Sweet Onion (chopped fine)

1 Small Can of Tomato Paste

1 Small Can Evaporated Milk (if you want it richer, use real cream)

Salt and Pepper to taste

Mix all ingredients well using the milk last.  Place in meat loaf pan or any oven cookware

Spread ketchup over top and cook for 30-45 minutes.  (You may need to drain grease off top several times as it finishes cooking.

Hint:  Mix all the ingredients together and place in refrigerator overnight or at least 3-4 hours, this “marries all the flavors together”.

ENJOY!! A. McAllister

Easy Baked Beans

4 slices bacon

3/4 c. chopped onion

3 lb. can pork and beans

3 T. brown sugar

4 t. Worcestershire sauce

1 t. heaping spoon mustard

Easy Chess Bars

·        1 pkg. yellow cake mix (butter flavored)
·        1 stick margarine-melted
·        1 ½ cup pecan pieces
·        1 egg

 Mix above ingredients together and press into the bottom of a 9 x 13” pan to form a crust. 

 ·        8oz. pkg. cream cheese
·        1 box powdered sugar about 3 ¾ cups
·        2 eggs
·        1 tsp. vanilla
 Beat the cream cheese and eggs. Add vanilla. Add powdered sugar a little at a time. Cream well. Pour over the crust and Bake at 350 for 1 hour. Cool and cut into squares.                                                                              Martha Robinson

Easy Lemonade Cloud Pie

2 Graham Cracker Crusts

Lemonade Filling:

• One 14-ounce can sweetened condensed milk, chilled
• One 12-ounce container whipped topping, thawed
• One 6-fluid-ounce can frozen lemonade concentrate, thawed
• garnish with lemon peel

For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too thin. Pour the filling into the pie crust. Place in the freezer to chill overnight.
Sprinkle with a little lemon peel and serve!

Vonne's Onion Casserole

Vonne's Onion Casserole

1 bag of onions depends on the size or how many you want

1 stick of butter

1 large and a small can of cream of mushroom soup 

1 cup herbal stuffing

Shredded cheese enough to cover the top 

Chop onions in small chunks in a 13 x 9 or a 3-quart ovenproof dish. Melt margarine and pour over onions tossing to coat onions. Pour cream of mushroom soup over onions. Sprinkle herb stuffing over mixture. Take a big spoon and push stuffing down into the soup but do not mix. Bake at 350 degrees or until bubbly for 25 minutes or so. If desired sprinkle cheese on top after taking it out of the oven.

Vonne

Blackeyed Pea Salad

I have a recipe for a marinated dish that goes well with most anything   

1can corn

1can blackeyed peas

1med jar pimentos

(Drain)

1bell pepper

1 med onion 

(Diced) 

3 T.Tiger Sauce

3/4 cup sugar

1/2 cup vinegar

1/2 cup oil

Mix corn peas pimentos 

Pepper and onion

Mix other ingredients   Add to veggies 

Better if made day before put in frig

Lillian

Red Neck Caviar

• 1 can black beans
• 1 can black eyed peas
• 1 can chick peas
• 1 can corn
• 1 large onion chopped
• 1 pepper yellow, red or green chopped
• 1 8oz. bottle of Italian Dressing
• 2 cans diced tomatoes only drain 1 can
• 1/2 pack Taco Seasoning

Rinse all beans and peas, add tomatoes, onion, pepper. Pour dressing over and mix. Add taco seasoning. Refrigerate overnight. Serve as pickup with crackers and sour cream. from Cathy

Mounds Cake Courtney Luper

heart emoticon MOUNDS CAKE heart emoticon

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive! 

You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk 

in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake

Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over 

coconut mixture.

Courtney Luper

SLOW COOKED BACON CHEESE POTATOES

*Can be cooked in the oven - 200c for an hour, covered.

Ingredients

200g bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

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