Monday, November 29, 2010
1 3 ounce package butterscotch pudding (cooking pudding, not instant)
1/2 c butter
3/4 c brown sugar
1/2 c nuts, optional
18-24 Rhodes frozen rolls
Grease Bundt pan. Place rolls loosely in pan, layering. Sprinkle with dry pudding. Dissolve sugar and butter, add nuts. Pour over rolls. cover with foil. Let sit on counter overnight. Bake at 350 for 30 minutes in the morning.
Saturday, November 27, 2010
4 cups fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup white sugar
1/4 cup sour cream
12 sprigs fresh mint
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
Serve soup in chilled bowls and garnish with whole strawberries and fresh mint sprigs.
Sunday, November 21, 2010
1 cup graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. cinnamon
2 Tbsp. butter, melted
(Or, use two prepared graham cracker pie crusts that you buy at the store).
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1/4 tsp. salt
2 tsp. vanilla
1 cup pumpkin (please use real pumpkin, even though this recipe calls for canned)
1/2 tsp. pumpkin pie spice
For crust: Preheat oven to 350 degrees. Mix crust ingredients together and blend well. Press evenly onto the bottom of a 10" springform pan (or deep pie plate). Bake 10 minutes. Set aside. Reduce oven temperature to 300 degrees.
Beat cream cheese with sugar and salt. Add 3 eggs and vanilla and beat. Pour 1/2 the batter into prepared crust. Stir pumpkin, pumpkin pie spice and 1 egg into remaining batter. Beat well. Gently spread pumpkin cheescake batter over regular cheesecake batter. Bake at 300 degrees for 60 minutes or until set in center. Chill before serving.
1 1/3 cup (8 oz.) Acini di pepe, uncooked (this is a type of pasta that looks like little tiny balls and I have only ever found it in boxes, not in plastic packages)
1 (20 oz.) can pineapple chunks, drained (save juice)
1 3/4 cups milk
1/4 cup sugar
1 (3.4 oz.) package instant vanilla pudding
1 (8 oz.) can crushed pineappe, drained
1 (11 oz.) cans mandarin oranges, drained
2 cups non-dairy whipped topping
3 cups miniature marshmallows
1/2 cup flaked coconut
Cook pasta for 11 minutes. Rinse with cold water, drain well. In a large bowl, beat 1/4 cup reserved pineapple juice, milk, sugar, and dry pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover. Refrigerate 3 hours, stir and refrigerate 3 more hours. Makes 12 servings.
About half-a-head of shredded lettuce
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 chopped onion (green or red)
1 small can sliced water chestnuts
4 boiled eggs, sliced
1 small package frozen peas
1 pint mayonnaise
2 Tbsp. sugar
1/2 cup parmesan cheese
1/2 cup bacon bits
At least 8 hours before serving, fill bowl 1/2 full of shredded lettuce, then layer with celery, green pepper, onion, water chestnuts, boiled eggs, and frozen peas. Make topping by mixing mayonnaise, sugar and cheese. Sprinkle top with bacon bits. Do not mix. Cover and refrigerate until time to serve. You can also wait until just before serving to sprinkle with bacon, and you can add shredded cheese to the top at the same time if you wish.
I have found the topping to be a little excessive, so I'll not make quite as much as it says. I also like to layer this in a glass see-through bowl so it will be all pretty :)
Ingredients: 1 pie crust
1 cup light corn syrup
1/2 cup sugar
1/4 butter or margarine, melted
1 tsp. vanilla
6 oz. package (1 cup) semi-sweet chocolate chips
1 1/2 cups pecan halves
Prepare pie crust according to package directions (or make your own). Heat oven to 325 degrees.
In large bowl, combine corn syrup, sugar, margarine, vanilla, and eggs; beat well. Stir in chocolate chips and pecans. Spread evenly in pie crust. Bake at 325 degrees for 55-65 minutes or until deep golden brown and filling is set. Cover edge of pie crust with strip of foil during last 15-20 minutes of baking to prevent excessive browning. (I sometimes put the foil on before putting it into the oven and then take it off toward the end so the crust can get a little brown). Cool completely. Serve with whipped cream.
Mix two slightly-beaten eggs into 1 1/2 cups pumpkin.
Add 1/2 cup sugar and 1/4 cup brown sugar.
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
After blending into pumpkin mixture, add one can (1 1/2 cups) evaporated milk. Mix well and pour carefully into a 9-inch pie shell. Bake for 15 minutes at 425 degrees, then another 25-35 minutes at 350 degrees or until knife inserted 2 inches from edge comes out clean. Makes one pie.
Method 1: Cut a pumpkin in half and place each in a pan with about an inch of water, cut side down. Bake in oven for 1 1/2 to 2 hours. Scoop out flesh and puree in batches in food processor. Put 15 oz. (about 2 cups) in plastic bags and freeze.
Method 2: Cut a pumpkin up in pieces and cut off the rind. Then cut into 1-2 inch pieces and boil in a pot of water until very soft. Drain water and then puree in batches in a food processor. Put 15 oz. (about 2 cups) in plastic bags and freeze.
Now whenever you have a recipe that calls for a can of pumpkin, you can just whip out one of your bags in the freezer, and voila! You have real pumpkin that makes such a difference in every recipe.
Monday, November 1, 2010
Crush chocolate candies and candy bars in a food processor. Use the mixture in the place of chocolate chips in cookies or brownies. You can also use it for ice cream topping in the place of sprinkles.