Monday, March 17, 2008

Slow-Cooker Lasagna

(No-Cook noodles speed up prep time)


12 lasagna noodles, uncooked, divided
1 teaspoon Italian seasoning
1 pound ground beef, browned and drained
1 (28-ounce) jar spaghetti sauce
1/4 cup water
1 (16-ounce) container cottage cheese (or Ricotta), divided
2 cups grated mozzarella cheese, divided


Grease bottom of a 4-quart slow cooker. Break noodle in half. Place half the noodles in bottom of prepared slow cooker.

Stir Italian seasoning into browned ground beef and spread half over the noodles in the slow cooker.

Combine spaghetti sauce and water. Layer half over the meat. Then layer half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low for 4 to 5 hours. Do not cook over 5 hours!(I cook at least 6 'cause my cooker seems to be slow!!)

Serves 4-6.

Thanks to Kim!

CrockPot Breakfast


1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon, diced, cooked and drained (or 1 lb. cooked ham, cubed)
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterrey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper


Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt, and pepper together. Pour over the Crockpot mixture, cover, and turn on low. Cook for 10-12 hours.

Thanks to Kim!

Shrimp Dip


1 Large package of cream cheese
1/4 cup milk
6-8 Tbs. chili sauce
1 Tbs.(or more to taste) horseradish
Shrimp, small cocktail(at least a full cup)
Squeeze of lemon juice


Blend together in a mixer the cream cheese and the milk, beating until fluffy. Then add the rest of the ingredients. Serve with chips, crackers or any other dipping preference.

Thanks to Kim!

Tangy Flank Steak


1 Beef Flank Steak(1-1 1/2 lbs.)
2 Tbs. vegetable oil(or Pam)
1 large onion, quartered & sliced
1 4 oz. can green chilies
1/2 cup water
2 Tbs. vinegar
1 1/2 Tsp. chili powder
1 Tsp. garlic powder
1/2 Tsp. sugar
1/2 Tsp. salt
1/8 Tsp. pepper


1. Cut the flank steak in half if needed to fit in the slow cooker. In a large skillet over medium heat; brown flank steak in oil.(or Pam) Place in slow cooker.

2. In the skillet place the liquid ingredients, then the dry ingredients and lastly the onion. Bring to a boil over medium heat, stirring to loosen brown bits from the bottom of the skillet. Pour
over meat in slow cooker.

3. Cover and cook for 3-3 1/2 hours on High, or 6-7 hours on Low. Or until very tender.

4. Transfer meat to warm platter. Slice meat diagonally. Remove onion from slow cooker with a slotted spoon and arrange around meat. If desired, baste with juices.

Thanks to Kim!

Wheat-Free Chocolate Decadence

This is La Maxine (sorry, I think I said La Maxim before). Anyway:

You can really go all out decorating this one but it's still yummy with just the cake and the frosting. Also, if milk is also an issue, Baker's baking chocolates do not have milk fat added to them (surprisingly, many dark chocolate products have milk fat added to
them); you can substitute chopped semi-sweet baking chocolate for the chips), and you can substitute margarine for the butter (*not* a low-fat margarine, though --- most are half water and you'll end up with mush)

Heat oven and prepare pans as in Killer Cake (350 degrees, grease and
paper 9" pans)

Heat until warm over low heat, stirring constantly
1-1/2 C sugar
1/3 C water
1-1/2 t. instant espresso powder (plain instant coffee will do)

Stir in
1-1/2 C chocolate chips
1-1/2 t. vanilla extract
Warm and stir till chocolate melts, then cool 5 minutes

In a large mixer bowl, cream
9 T unsalted butter

Add one at a time, beating well after each addition 12 egg yolks (whites go in later)

Gradually beat in
Chocolate mixture (above)
1-1/2 C finely ground walnuts
3 T fine dry bread crumbs (can make with a wheat-free bread if gluten
a problem)

In yet another bowl, beat till still peaks form
12 egg whites
1/4 t salt

Fold a third of the egg whites into the chocolate mixture, then fold in the remainder

Bake 50-60 minutes, till cake tester comes out dry.
Cool in pans on wire rack 15 minutes. Remove from pans. (Will settle as it cools)

Heat over low heat till chocolate melts
1-1/3 C chocolate chips
1/3 C water
4 t. instant espresso powder

Refrigerate till cold (about 20 minutes)

In a large mixer bowl, cream 1 C PLUS 2 T. unsalted butter

Beat in
3 egg yolks (sorry, you don't use the whites this time --- go make a low-cholesterol omelet, because you're going to need it!)

Gradually beat in
1 C powdered sugar
Cool chocolate mixture

Assemble the cake as per usual (If you want to decorate, use about 2 C to frost and reserve the rest to decorate). Then, if you want to really glitz it up, make

Melt together
1 C. chocolate chips
1 t. vegetable shortening
1 t. instant espresso powder

When smooth, pour onto baking sheet lined with foil so you have a 6"x5"x1/8" rectangle.

Repeat the above using 1 C milk chocolate chips (plus the shortening and coffee powder)

When hardened, cut rectangles in half crosswise, then in quarters lengthwise (so you have 8 rectangles). Cut each along the diagonal so you have 16 triangles.

Take 1-1/2 C chopped walnuts and press them into the sides of the cake.
Pipe a pretty little border around the top edge of the cake.
Alternating the colors, press 10-12 triangles into the top of the cake (so you have a little windmill effect) and press the rest around theedges of the cake. People will oooo and aaaaah.

Thanks to Karen Webb!

Killer Cake

(from The Frog cookbook)
Preheat over to 350 degrees.
Grease two 9" cake tins and cover bottom with parchment or waxed paper (really --- it's a little heavy and breaks easily)

Melt together (in your favorite way) and cool to lukewarm
6 oz. *unsalted* butter
6 oz. unsweetened chocolate

In a large bowl, whisk together (for about a minute)
6 eggs
3 C. sugar
1/2 tsp. sale
1 T vanilla extract

Whisk or stir in
Butter-chocolate mixture (above)
1-1/2 C. flour
1-1/2 C chocolate chips

Pour batter into prepared pans.
Bake 30-35 minutes (time it; cake tester will *not* come out clean)
Cool on racks. Remove when cool. Can be wrapped and refrigerated or frozen for later use at this point.

(This is a fairly basic cooked fudge frosting but incorporates coffee for body)

Combine in deep, heavy pan and bring to a boil
1-1/4 C sugar
2 T instant coffee of choice
1 C heavy cream

Simmer 6 minutes *without* stirring (yes, a little like making fudge!)
Remove from heat and add
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1-1/2 t. vanilla extract

Cool (you can chill to hasten the "set-up", just try to bring back to room temperature so it's spreadable).

Assemble in the usual way.
Await praise and adulation.
Have people to whom you will serve the cake sign up for a chocolate-based 12-step program (it will save time after they've trampled you to get second helpings).

Thanks to Karen Webb!

Transparent Pie


1/2 cup butter
2 cups sugar
3 TB flour
1 cup milk
3 eggs, separated
1 tsp vanilla


Cream butter and sugar. Add a little milk and the flour. Add egg yolks and beat in with the rest of the milk. Add vanilla (approx. 1 teaspoon) and stiffly beaten egg whites. Pour into two 8 inch pie shells. Bake at 350 degrees until done (slightly golden on top)

Note: They aren't really transparent, the filling is just very light, almost clear, but still opaque. I like them baked in small tartlet dishes (heart shaped for V-day, if you have them!) Delicious!

Thanks to Vicki!

Grandma Emma's Famous Baked Beans


1 small onion
1 lb ground beef
15 oz can of butter beans
15 oz can of kidney beans
30 oz can of baked beans
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
bacon bits


I cook this in a Crockpot for about 4 hours on low

Brown the hamburger and onions

Drain and clean the butter beans and kidney beans and then pour into the crock pot
Add the remaining ingredients
Drain the grease from the hamburger and onions.
Add to the Crockpot
Cook on low for about 4 hours

Thanks to Judith Rochelle!

Miracle Pie


1 cup sugar

1/4 cup butter

4 eggs

1/2 cup flour

2 cups milk

1 cup coconut

1/4 tsp salt

1/2 tsp baking powder

1 tsp vanilla


Place ingredients in blender. Blend well. Pour into buttered 10 inch pie plate. Bake at 350 degrees for 60 min.

A crust will form on the bottom, pie filling in the centre and a coconut topping.

Thanks to Judith Rochelle/ Desiree Holt!

Valentine's Cookies--Love With Cherries On Top!

1. Buy refrigerated sugar cookie dough that comes in a roll.

2. Throw away wrapper and wrap dough in your own saran so no one will
know you didn't make it yourself.

3. Make Cherry Topping:

1 1/2 cups cherry pie filling

1/2 cup chopped nuts

1/2 cup flaked coconut

3 tablespoons granulated sugar

4. Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. (Remember to remove plastic wrap.)

5. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.

6. Bake until golden. (Oops, dig wrapper with instructions out of waste basket. Consult about cooking time and oven temperature. ) Cool on the baking sheets, then remove the cookies, using a spatula.

7. Serve with champagne. And it'll certainly be a PRIME TIME for you!

Thanks to Hank Phillippi Ryan!

Peppermint Chocolate Cake

1 cup water
5 peppermint tea bags (or use orange, raspberry, etc. if you prefer
those flavors)
3 oz unsweetened chocolate (either chips, or break squares into
1/2 cup soft butter
2 cups sugar
2 eggs, separated
1 1/2 tsp baking soda
1 1/4 cup sour cream
2 cups flour
1 tsp baking powder
icing sugar to dust the top
Note: If you want to use a 8" square or round cake pan instead of a
bundt pan, cut the ingredients to 2/3 of the above.

Preheat oven to 350 degrees.
Bring water to boil in a heavy saucepan, add tea bags, remove from heat and steep 5 minutes.
Remove tea bags, squeezing out the excess, and discard.
Return the tea to a boil.
Combine chocolate and butter in a large bowl and pour tea over the top. Whisk until melted.
Stir in sugar and egg yolks.
In a separate bowl mix baking soda and sour cream.
Alternately add flour and soda/sour cream mixtures to the chocolate mixture, mixing well.
In a separate bowl whip egg whites until stiff.
Fold egg whites into batter.
Grease and flour a bundt pan and pour in the batter.
Bake 40 minutes approx.
Sprinkle with icing sugar. (Or make an icing, or drizzle with liqueur.)
Serve with whipped cream or ice cream.

Thanks to Susan Lyons!

Dummy Salad

(as my mom says it's called this because any dummy can make it).


1 Can crushed pineapples (do not drain)
1 can strawberry pie filling (cherry is okay too)
1 can Eagle Brand Condensed Mile
1 container Cool Whip (8 oz)
1 pkg crushed nuts


Combine and mix first four ingredients and put in dish to serve in.
Cover and refridgerate overnight. Before serving- cover top with the crushed nuts.

This is a favorite that we always served at holidays.

Thanks to Laura J!

Saturday, March 8, 2008

Cheesecake Without Cheating


2 pkg light cream cheese

1 cup fat-free sour cream

1 cut fat-free milk

1 large box (1.5 oz) Jello sugar-free instant vanilla pudding


Get out the electric mixer and toss everything into the bowl EXCEPT the pudding. I like to blend it well for a couple of minutes. Then while it's still mixing, gradually sprinkle in the pudding mix.

Put it into the container of your choice and refrigerate. This sets up in five minutes, but it tastes better if chilled for at least an hour or more. I like to serve this with a can of light or sugar-free cherry pie filling poured over it, but it's also good with dark semi-sweet chocolate chips sprinkled on top. Or just plain!

Thanks to Dani Harper!

Chocolate and Strawberry Stuffed French Toast


4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
1/4 cup (50 mL) cream cheese
1/4 cup (50 mL) semisweet chocolate chips
1/4 cup (50 mL) strawberry jam
2 eggs
1/4 cup (50 mL) milk
2 tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
2 tbsp. (15 mL) butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment


With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 tbsp. (15 mL) of the cream cheese, stuff with 1 tbsp. (15 mL) of the chocolate chips and spoon in 1 tbsp. (15 mL) of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.

Thanks to Kimberly Lane!


In my book, PEEPING TOM, I mention my heroine making pikelets. These
are a bit like hotcakes but are much smaller—probably about the
circumference of a teacup or coffee mug. They are very popular in
both New Zealand and Australia and are usually served with strawberry
or raspberry jam and whipped cream for afternoon tea.

Here's my favourite recipe for pikelets. It's the one my mother used
to make when I was little and one I still use when I'm in the mood
for a sweet treat for afternoon tea.

Gloria's Pikelets

Warm ½ cup of milk. Beat 1 egg well and add 2 tablespoons of sugar and beat again until creamy and frothy. Add 1 cup of flour and 2 teaspoons of baking powder, alternatively with the ½ cup of warm milk. Lastly heat 1 dessert spoon of golden syrup and 1 tablespoon of butter and add to the mixture. Grease a hotplate or fry pan and cook in spoon lots. Wait until bubbles form around edge and turn over to cook the other side.

Serve warm or cold with jam and whipped cream or your favourite toppings.

Thanks to Shelley Munro!



4 egg whites
1 dessert spoon cornflour
1 dessert spoon vinegar (malt)
1 teaspoon vanilla essence
2 cups sugar (caster is best)
4 tablespoon boiling water.


Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c and when pav goes into the oven turn down to 120c. Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.

Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there's not usually any left over by the time we're finished.

Note from my sister-in-law - This is Karen's Mum's recipe for Pavlova. I have been making this one for quite a while now. It is a bit easier than the one I used to use. - Just put everything in together!!

Note from Shelley - The Pavlova is said to be named after the ballerina, Anna Pavlova. There's much debate between Australian and New Zealanders as to which country invented the Pavlova. Latest New Zealand research says it's New Zealand so I'm sticking with that

Thanks to Shelley Munroe!

Mud Pie

This one is quick and easy and always popular. I buy a pre-made
chocolate cookie crust, a jar of hot fudge sauce, a quart of coffee
flavored ice cream, and some whipped cream for the top.

Put the jar of hot fudge in the micro and nuke it for about a minute
so it gets loose enough to pour. Pour a layer onto the cookie crust
and put it into the freezer to harden.

Soften the ice cream and spread it over the crust with the fudge. pour
fudge over the top and spread it as evenly as you can, then spread
whipped cream over the top of that and you're done.

You can add nuts if you want but in our house we don't care for
crunchies in our creamy. #:0)

Thanks to Sam Cheever!

Friday, March 7, 2008

Quick and Easy Chocolate Cake


1 Box devils-food cake mix
1 small box cook-and-serve chocolate pudding mix
Milk for pudding (amount listed on pudding box)
1 (12 oz.) bag chocolate chips
1 (8 oz.) bag chopped walnuts (optional--I don't add walnuts)


1. Preheat oven to 350 degrees. Grease and flour a 13-by-9 inch glass pan.

2. Pour cake mix into large mixing bowl. Prepare pudding as directed on box.
Add pudding to cake mix and stir with wooden spoon until blended.

3. Pour into prepared pan. Evenly sprinkle chocolate chips and walnuts over top of cake and pat in gently.

4. Bake 30-40 minutes, until toothpick inserted in middle of cake comes out clean.

Cool and serve. Good with ice cream or whipped cream on the side.

Thanks to Barrie Abalard!

Mint Chocolate Chip Ice-Cream Pie

Cookies and ice cream come together in this dreamy frozen dessert.


1 quart mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping


1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Thanks to Barrie Abalard!

Apple Crumble


6-8 apples
1 large jar unsweetened apple sauce
1/2 cup sugar or Splenda (or, you can use sweetened applesauce and leave
out the sugar--I often do)
1 8-12 oz. bag dried cherries (or dried berries or dried cranberries)
1 1/2 cups oatmeal
1 half-stick of butter (4 Tbsp.)--more is better if you don't mind the
fat and calories
cinnamon, allspice, and nutmeg to taste


1. Spray an oblong baking dish with Pam or other spray-on oil.
2. Cut up the apples in chunks (I leave the skins on), discarding the cores.

3. Fill the baking dish with the apples, leaving room for the crumble on top.

4. Sprinkle the apples with dried cherries.

5. Pour entire jar of applesauce over the apples and dried cherries and stir till mixed.

6. Melt the butter in the microwave.

7. Add butter to the oatmeal and spices. (I use at least a half-tablespoon of cinnamon, less of allspice and nutmeg, and even add ground cloves sometimes.) Mix till blended.

8. Distribute the oatmeal-butter- spices mixture as best you can over the apples, cherries, and applesauce.

9. Bake in the oven at 350 until bubbly delicious--- apples soft and top brown. It usually takes 40-50 minutes in my oven.

You'd be surprised how sweet this when you don't add any sugar! Of course, a dollop of vanilla ice cream or whipped cream improves the experience. :-)

Thanks to Sharona Nelson!

Crock Pot Sloppy Joes


3 pounds lean ground beef
1 to 2 onions, finely chopped
1 green pepper, chopped
2 (8-ounce) cans tomato sauce
1 cup water 2 packages Sloppy Joe seasoning mix
2 tablespoons brown sugar


In a large skillet brown the hamburger. Remove from heat and drain.
Place the meat into crock pot. Add the onions, green pepper, tomato sauce, water, seasoning mix and sugar.
Stir thoroughly to mix well.
Cover. Cook on Low for 8-10 hours, or on High for 3-4 hours.

Thanks to Pamela K. Kinney!

Tuesday, March 4, 2008



1 box Greek phyllo sheets (in your grocer's freezer section)
2 sticks real, unsalted butter (melted)
4 cups chopped walnuts
1/2 cup sugar
2 tsps cinnamon


In a regular 13" x 9" Pyrex baking pan, layer 8-10 sheets of phyllo (cut to fit the pan, about half the phyllo sheet), brushing melted butter on each sheet before adding the next sheet. Sprinkle 1/2 the walnuts, 1/2 the sugar and 1/2 the cinnamon on the prepared phyllo (use more or less of each depending on taste). Layer five more sheets of phyllo, again buttering each as you go. Sprinkle the remaining walnuts, sugar and cinnamon on top of this. Then layer about 15-18 more sheets of phyllo on top of this, buttering each sheet as you go. Then you want to cut the pieces before baking in the pan, going diagonally to get that diamond shape. This takes some finesse. You'll wanna make sure your knife is sharp and you get all the way down to the bottom of the pan. Then bake in a 350 degree oven for approx. half an hour or until top and bottom of phyllo is golden brown. Let it cool, then make the syrup.


4 cups sugar
2 cups water
honey (from 1/4 cup to 1/2 depending on taste)
a pinch of vanilla (1/2 tsp if liquid extract)
a one inch piece of lemon rind

Combine ingredients in a medium saucepan, bring to a boil then turn down the heat and simmer for five minutes.

Pour hot syrup over the baklava, then let cool until the syrup is absorbed.

Thanks to Pamela K. Kinney!

Home Made Marshmallows


3 tablespoons (3 packets) powdered gelatin
2 cups cold water
2 cups sugar
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and
Butter, for greasing pan*
Tsp Vanilla*


*I found using waxed paper and non-stick spray works better, but that's just me. I also added vanilla to the sugar and gelatin at the absolute last second.

In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.

In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.

Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will
not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

Thanks to Pamela K. Kinney!

Stuffed French Toast with Strawberries


8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries


Cut each bread slice in half crosswise.
With a sharp knife cut a horizontal slit in each half slice to make a pocket.
In a medium bowl, combine cream cheese and preserves.
Spread1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling. In a shallow bowl whisk together milk, egg, sugar,
vanilla and cinnamon.

Dip filled bread slices in egg mixture to coat.
Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch Ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.

Thanks to Pamela K. Kinney!

Chicken Crostina


6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste


MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with
potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley. Serves 6.

Thanks to Pamela K. Kinney!

Burrito Casserole

Preheat over to 350

Sautee onions and green bell peppers in a touch of butter.
When the onions and peppers are tender, add two pounds of ground beef and brown. Drain the meat.
Salt as desired. Add 1 taco seasoning package.

While meat is cooking, layer a large cake pan with flour tortilla shells. Spread refried beans over the shells.Add 1/2 can of Rotel (green chilis and tomatoes), spread over beans.
Cover with shredded cheese (I use 1 package). Spread meat, onion, pepper mixture over the cheese. Add the other 1/2 can of Rotel over the meat mixture. Cover with shredded cheese (that makes 2 packages for me, lol, but you can use less or more as desired). OPTIONAL: Add
black olives to the top of the casserole before cooking the final layer of cheese.

Place in oven for about five-ten minutes, or until cheese melts to desired consistency.

Serve with sour cream if desired.

Thanks to Pamela K. Kinney!

Mushroom Pork Chops

from the Kitchen of Laurie Sorensen


8 Pork Chops (bone in or boneless which ever you prefer)
2 cans Campbell's cream of mushroom soup
Italian flavored bread crumbs
6 eggs


Preheat oven to 350 degrees

Whip your eggs in a good sized bowl, wash your pork chops (some people like to use pork steaks, I use sirloin boneless chops), dip each pork chop in the egg, completely coating it...then you cover the egg dipped chop in the italian flavored bread then fry each pork chop 2 minutes on each side, using whatever oil you prefer...You once both sides have been fried for two minutes each, place chops in a deep baking dish, its ok to over lap the chops...You then open the cans of Cream of mushroom soup, pour them into a bowl, add two cans of water....whisk it until blended, then pour the soup mixture over the cops. You do not need to cover the baking dish, in
fact it is better if you don't...back the soup covered chops in the oven for 45 minutes to an hour...depending on thickness of chops...once it is done, remove chops from soup mixture, which will be fairly thickened... use the soup mixture if you like as gravy for your mashed potatoes side dish. Serve hot.

Feeds 8 people (one chop each)

Thanks to Laura!

Sugar Free Lemonade by the Pitcher!


5 cups water
1 cup fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
Ice cubes for serving
Fresh mint sprigs and lemon slices for garnish (optional)


1 Stir water, lemon juice, and SPLENDA® Granulated Sweetener in a large pitcher until the SPLENDA® Granulated Sweetener dissolves. SERVE over ice, garnished with the mint and lemon, if desired.

Thanks to Pamela K. Kinney!

Fresh Strawberry Bellini


1 bottle prosecco*
2 cups pureed and strained fresh strawberries
Special equipment: Blender, strainer, iced champagne flutes, pitcher
and tall "swizzle stirrer" (for the pitcher)


Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

*For Kid Bellini, substitute sparkling water for the prosecco.

Thanks to Pamela K. Kinney !

Banana Colada Smoothie


1 cup ice cubes
1 cup chopped fresh pineapple
1 small ripe banana, sliced
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1/2 cup reduced-fat coconut milk
1/2 teaspoon vanilla extract


Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides. Serves 2.
Tip: Look for unsweetened coconut milk in the Asian food section of your supermarket.

Thanks to Pamela K. Kinney!

Eidble Body Paints

Lick-able Cherry-Vanilla Body Oil

1.5 ozs of Almond, sweet oil
1 oz of Grapeseed oil
1 oz of Apricot Kernel oil
.5 oz of Sunflower oil
1.5 tsp. of any combination of all natural flavor oils - in this
case, cherry and vanilla.

Have on standby: artificial sweetener packets of your choice - I prefer Equal

Mix main ingredients and taste test. If the flavor oil is not sweet enough to your taste, start by adding a half packet of artificial sweetener into the mix. Add sweetener to your own taste, but remember if you add to much, you will thicken the oil.

When mixed to your liking, pour into a 4 oz. squeeze or dropper bottle. Heat oil in its bottle by setting it in a bowl of HOT water prior to massage. If prepared without the sweetener, your oil should have a shelf life of about 2-3 months.

This edible body oil recipe is quick, and easy to make. And if cherry isn't the flavor for you, you can easily substitute the flavored oils to create your own special treat. Makes 4 oz.

Delectable Irish Cream Body Frosting

1 lb confectioners' sugar
1/4 cup Irish cream
3 tablespoons heavy cream

Mix confectioners sugar and creams in a glass bowl until thickened.
Use immediately. If you prefer to warm it, microwave no longer than 15 seconds, then stir and allow to cool if very hot. Always test temperature before applying. *lol* >:)

Ready to show your lover your artistic side? I'm sure you can create
a masterpiece with the following recipe. It can be applied with fingers or paintbrushes. ..

Sinful, Sensual, Chocolate Body Paint


- 70 grams (Approx 2 and a half semi-sweet baker's chocolate squares)
- 1/4 cup cream
- 3-6 tablespoons of sugar (you can sweeten to your taste)


1) Break chocolate into smaller pieces with a sharp knife.
2) Heat cream in a small pot over medium heat.
3) Dissolve sugar into warm cream, until the cream is sweet.
4) In a jar or container, place your broken chocolate.
5) Slowly pour the cream over your chocolate and stir.
6) You want it to be at a paint consistency. Remember: When it cools, it will thicken up!
7) Wait until the chocolate mixture cools to room temperature. To be sure it is not to hot for use, dab a little to your wrist or inner elbow.
8) Apply in all the right places using a paint brush, basting brush, or even your fingers. A delicious way to show your lover how sweet you really are... >:)

Recipe makes approximately half a cup. Store your body paint in a sealed container in the refrigerator. Best used within a week.

Thanks to Pamela K. Kinney!

Grilled Sweet Potatoes

Grilled Sweet Potatoes

Sweet Potatoes -- you choose how many

Peel sweet potatoes and slice into 1/3-inch discs. Place in a pot with
enough cold, salted water to cover. Boil over medium heat for 4
minutes, drain, and cool.

Preheat grill, spray potatoes with cooking spray. Cook on grill on top
of aluminum foil.

Thanks to Caitlyn Willows!

Better Than Sex Cake

3/4 cup chopped pecans, toasted
1 (12-ounce) package semisweet chocolate chips
1 package devil's food cake mix
1 (3.9-ounce) package instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup vegetable oil
1/4 cup brewed coffee
1 teaspoon vanilla

Ingredients for the glaze:
4 tablespoons ( 1/2 stick) butter
1/4 cup milk
1 1/2 tablespoons cocoa
2 cups confectioners' sugar


Preheat oven to 350 degrees. Grease and flour a tube pan. Coat pecans and chocolate chips with 1 tablespoon of cake mix and set aside. With an electric mixer, combine cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla. Beat at medium speed for 3 minutes. Fold in reserved chocolate chips and nuts. Turn into pan and bake for 50 to 60 minutes or until a tester comes out with just a few crumbs clinging. Cool for 15 minutes and turn onto a rack. Cool completely before glazing. Using a long skewer, poke cake all over to allow glaze to penetrate.

The Glaze:
In a saucepan over low heat, cook butter, milk, cocoa and confectioners' sugar just until sugar dissolves. Do not allow to thicken. Cool slightly and pour over cake.

Thanks to Kimberly Lane!

Sunday, March 2, 2008

Deb's Coconut Creme Cake

This is a yummy, moist cake. Follow the instructions exactly...don' t do the instructions on the cake box.


1 white cake mix
2 eggs
1 1/2 cup water
8 oz Cool Whip
2 cups cream of coconut

Mix cake mix, water, eggs and 1 cup of creme coconut in mixer. Batter will be runny. Bake 350 for 30 min. Poke holes in cake with fork and pour 1/2 cup coconut creme over cake.
Put in frig.
Mix cool whip with remaining 1/2 cup coconut creme.
Spread on cake.
Keep in frig.
Better the next day.

Thanks to Pauline Baird Jones!

Chocolate Chocolate Chip Cake

Once you make this for your friends and family, they'll never want another cake again. This will be their favorite! And it's very easy to make!


1-3/4 cup boiling water
1 cup brown sugar
3 eggs
1 cup sugar
1 cup uncooked oatmeal
1-3/4 cup flour
1/2 cup butter
1/2 teaspoon salt
1 teaspoon soda
1 12-ounce package chocolate chips
1 tablespoon cocoa


Pour boiling water over oatmeal and let stand at room temperature for 10 minutes. Add butter, brown and white sugar and stir until butter melts. Add eggs and mix well. Sift dry ingredients together and add to mixture, mixing well. Add half of the chips. Pour batter into a 9"x13" pan sprayed with cooking oil. Sprinkle remaining chips on top.
Bake at 350 degrees for 40 to 45 minutes.

Thanks to Caitlyn Willows!

Fruit Pizza


1 roll sugar cookie dough (or see sugar cookie recipe below)
1 pkg. softened cream cheese
1/3 cup sugar
1 teaspoon vanilla
1 - 10 ounce pkg. of frozen strawberries, sweetened
1 can mandarin oranges
1 small can pineapple tidbits
1 sliced banana
2 to 3 tablespoons cornstarch

If using pre-made cookie dough, cut 1/8 inch slices and place on pizza pan or cookie sheet with edges slightly overlapping. If using homemade cookie dough, pat cookie dough on pizza pan or cookie sheet - 1/8 inch thick.

Cook either dough at 350-degrees for 10 to 12 minutes, until golden brown.

Cream Cheese:
Mix soft cream cheese with sugar and vanilla. When crust is cool, smooth mixture over it.

Topping & Sauce:
Drain strawberries, mandarin oranges and pineapple - reserve juices for strawberries & pineapple separately. Lay fruit on top of cream cheese mixture. Mix 2 to 3 Tbls. of cornstarch to pineapple juice until milky and set aside. Heat strawberry juice and slowly stir in pineapple/cornstarch mixture until it is the consistency of maple syrup. Drizzle on fruit, especially all of the bananas to keep from discoloring. Keep in refrigerator.

Sugar Cookie Dough:
Cream together:
½ cup butter
1 cup sugar

Blend in: 1 large egg

Sift together and add:
2 ¼ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla
Chill for 30 minutes.

Thanks to Jare!

Cheddar Cheese Bread

This cheese bread is delicious with soups and stews in the winter!
Beware, it can get a little crumbly, but I just add more cheese to the
recipe and that holds it together nicely. :)


* 1 3/4 cups all-purpose flour
* 1/4 cup white sugar
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 cup shredded Cheddar cheese
* 1 egg, beaten
* 3/4 cup milk
* 1/3 cup vegetable oil


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.


Thanks to Tory Temple!

Chocolate Pecan Candies


1/2 pound pecan halves
75 caramels
3 tbsps milk
1 pound dark chocolate candy coating, melted.


On waxed paper, place pecan halves in pairs 2 in. apart. In a heavy saucepan over medium-low heat, cook and stir the carmels and milk until melted. Pour about 2 tsps. of caramel mixture over each pair of pecans.
Let stand until set.

With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yeild: about 5 dozen.

Thanks to Loretta!

Oreo Truffle Dessert

1 - 18 ounce package Oreo cookies
1 - 8 ounce bar softened cream cheese
2 - 12 ounce bags milk chocolate chips
1 - 8 ounce bag white chocolate chips

In a large bowl, beat cream cheese until well dispersed.
In a blender, crumble the Oreo cookies and pour into the bowl with cream cheese.
Mix together well.
Using a small melon baller, roll the truffles into your hands and place on wax paper.
Let air dry for about an hour or two.
Melt the milk chocolate chips in double boiler or microwave.
Roll truffles in the milk chocolate and place back on the wax paper to harden.
Do this until all of the truffles are covered.
Once they have hardened, melt the white chocolate chips and drizzle over the tops of the truffles.
Store covered in layers of wax paper in the refrigerator.

Prep time: 3 hours

Thanks to Sandy Patsy!

Pina Coloda Dessert Squares


2 c. vanilla wafer crumbs
1/3 c. margarine, melted
1 (8 oz.) can coco goya cream of
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring (or 3 tbl. real rum)
1 (8 oz.) frozen whipped topping,
1 (8 oz.) can crushed pineapple,
1/2 c. maraschino cherries, chopped
1/2 c. chopped nuts
1/2 flaked coconut, toasted


Combine crumbs, margarine, press into bottom of 9 x 13 inch pan.
Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

Thanks to Pamela K. Kinney!

Mocha Pudding Cake


1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract


Siir together all ingredients in a large bowl. Pour into lightly greased 3-quart slow cooker.

Cover & cook on LOW 2 to 2 1/2 hours (until set around edges but still soft in the center). Let stand, covered, 30 minutes.

Serve warm, with ice cream if desired.

For a straight chocolate pudding cake, omit cinnamon and coffee granules.

Thanks to Pamela K. Kinney!

Chocolate French Toast

If you're making this as part of a breakfast or brunch along with
other dishes, you can keep the French toast warm in an oven set at
200°F while the rest of the meal is prepared. For a heart-healthier
version, use 2% milk instead of cream and egg substitute in place of
the eggs.

Total Time: 25 minutes.
Hands-on Time: 25 minutes.

1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling


1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.
2. In a large bowl, beat together the eggs, vanilla and chocolate mixture.
(The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.
3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.

Makes 6 servings

Each serving has: 486 calories, 30g fat (16g saturated), 12g protein,
carbohydrates (2.5g fiber), 211mg cholesterol, 444mg sodium.

Thanks to Pamela K. Kinney!

Individual Chocolate Crusted Cheesecakes

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 1 Hour 35 Minutes

What you need:
3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries

1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon vanilla extract

What you do:
1 Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature
muffin tins with vegetable cooking spray. Sprinkle each muffin cup
with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and
discard excess. Set aside.
2 Beat cream cheese at high speed with an electric mixer until
creamy; gradually add 1/2 cup SPLENDA® Granular, and beat until at
medium speed with an electric mixer about 2 minutes or until light
and fluffy. Add egg yolks and vanilla; beat at low speed just until
3 Beat egg whites until stiff peaks form. Gently fold into cream
cheese mixture; spoon into prepared pans.
4 Bake 15 minutes; spoon about 1/2 teaspoon topping on each
cheesecake. Bake 5 additional minutes. Remove to wire racks to cool.
Chill thoroughly before removing from pan. Garnish, if desired.
5 Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA®
Granular, and vanilla extract..

Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 45 | Calories from Fat 20 | Protein 3g | Fat 2g (sat 1g) |
Carbohydrate 4g | Fiber 0g | Cholesterol 20mg | Sodium 75mg | Sugar
©2007 Splenda

Thanks to Pamela K. Kinney!

White Hot Chocolate with Splenda

Preparation Time: 5 Minutes
Cooking Time: 5 Minutes
Total Time: 10 Minutes

What you need:
2 cups fat free half-and-half
2 cups fat-free milk
3/4 cup Nestle® Toll House® Premier white morsels
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon vanilla extract (optional)
Garnishes: fat-free frozen whipped topping, thawed; crushed
peppermint candies


1 BRING half-and-half and milk to a boil over medium-high heat; add
white chocolate morsels and SPLENDA(r) Granular, stirring until
morsels melt. Stir in vanilla. Garnish, if desired.

Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 320 | Calories from Fat 100 | Protein 11g | Fat 11g (sat 7g)
| Carbohydrate 39g | Fiber 0g | Cholesterol 30mg | Sodium 220mg |
Sugar 35g

Thanks to Pamela K. Kinney!

Cream Cheese Cookies


1 cup Crisco shortening
1 (3 ounce) package Philadelphia Cream Cheese (room temperature)
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all purpose plain Pillsbury flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
red decorator colored sprinkles or candy hearts
Mirror cookie press


Cream together the shortening and cheese well with electric mixer.
Gradually add sugar and continue creaming beat in egg yoke and vanilla extract. In another bowl sift together dry ingredients, flour, salt, cinnamon. Gradually add dry mixture to creamed mixture and continue to blend until well mixed. Now that you have the dough ready, just fill your cookie press and select an appropriate holiday design and form fancy cookies on an ungreased cookie sheet. To decorate, sprinkle colored sugar or hearts atop. Bake at 325 degrees
for 10-12 minutes. Bake at only 10 minutes if you prefer the edges to be slightly golden brown.

Thanks to Sapphire Phelan!

Strawberry Cream Trifle


1 can (14 ounces) sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons strawberry jam
2 cups fresh strawberries


In a large mixing bowl, beat the milk, water and extract until blended.
Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream. Place half of the cake cubes in a 2 qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and rasperries.

Thanks to Pauline B. Jones!

Pumpkin Cheesecake with Bourbon Spiked Cream


1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm,


Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.

Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.

Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups

Thanks to Pamela K. Kinney!

Italian Chocolate Spice Cookies


1 1/2 cups Crisco, melted
1 cup raisins
4 cups plus 1 tsp. flour
1 1/2 cups sugar
1 T. baking soda 1 T. ground cinnamon
1 T. ground cloves
3/4 cup cocoa
1 1/4 cups milk
1 cup nuts, chopped (optional)


Melt Crisco and cool. Soak raisins in water 10 minutes. Drain well, dry in paper towel, and add 1 teaspoon flour and toss to coat. Set aside.
Preheat oven to 375 degrees. Combine flour, sugar, soda, spices, raisins and optional nuts. Add Crisco and milk to dry ingredients. Roll into balls. Bake on ungreased cookie sheet about 10 minutes. Do NOT over bake!

Frost while warm with white icing. Decorate with festive sprinkles.

Thanks to Pamela K. Kinney!

Cherry Delight


1 8 oz. Philly Cream Cheese
1 8 oz. Cool Whip
1/3 cup sugar
1 26 oz. can of your favorite cherry pie filling
1 Shortbread Keebler Pre-made Crust

Mix cream cheese & sugar with mixer until smooth and then fold in whipped cream. Pour this into pre-made crust & top with cherry pie filling. Enjoy!

Servings: 8

Thanks to Sandy Patsy!

Valentine Parfaits

Serves 6-8


16 oz Crushed frozen Strawberries in juice
1/2 gallon Vanilla Ice Cream, softened
Whipped Cream


Thaw the strawberries and the ice cream until they're easily managed with a spoon. In parfait glasses or other nice-looking dish, place a layer of ice cream in the bottom of the glass, maybe just a couple of spoonfuls. On top of the ice cream add a strawberry layer. Add another
layer of ice cream and strawberries on top again.

Put the parfait glasses in the freezer until about 30-40 minutes before serving. Make sure they're thawed enough to prevent someone from breaking a glass with their spoon. Just before serving, top off the parfaits with whipped cream. You can use Dream Whip or make your own.

To make your own whipped topping, simply use two small containers of whipping cream, drop in about a tablespoon of sugar and beat until the cream forms stiff peaks. Then just dollop on top of the dessert.

Thanks to Monica Burns!

Fried Mushrooms

Place the deep frying pan containing lard (see how old it is?) on the gas. (see how old it is? although I do have a gas stove)
Take half a pound of middle-sized mushrooms . Cut off the sandy base of the
stem. Wash the very carefully and dry them with a cloth.
Dip the mushrooms in batter composed of a beaten egg, three spoonfuls of
flour and enough beer to make a cream which is fluid but thick enough to coat the mushrooms.
Dip the musrooms in this paste, and throw the one by one into the smoking fat. Fry for five to six minutes. Lift them out. Drain. Salt (to taste).

Thanks to Patricia A. Guthrie!

Cheese Dogs


1 can refrigerated Wiener wraps(or Crescent rolls
8 wieners
cheese slices


Take the wraps and pull them apart; make a slit in each weiner from top to bottom lengthwise.
Take a wrap and place wiener on; fold a half slice of cheese lengthwise and put in slit and wrap the wiener.
Place on cookie sheet and bake at 350 degrees for app. 12-14 min. or until golden brown. Serve with mustard or relish. Enjoy.

Thanks to Robyn L!

Okonomiyaki aka Japanese Pizza

Note from Charity: The post this link was from can be found here. As I am unsure of the rules to posting the recipe instead of the link, I've opted to be safe and post the link. Just click the name of the recipe below and you'll be taken to it!

Okonomiyaki aka Japanese Pizza

Thanks to D. Renee Bagby!

Fruit Tart


One refrigerated pie crust.
1 can fruit of choice (works great with sliced pears and peaches.)
Brown Sugar


Spread the pie crust on a cookie sheet.
Fold up all the edges like a tart.
Spread fresh or canned fruit of choice on the dough
Sprinkle with brown sugar
Dot with butter.
Bake at 375 until dough is golden brown.

Serve warm with whipped cream or ice cream.

Thanks to Carol Shenold!

Dutch Apple Pannekoeken

Prep: 15 Minutes Bak: 23 Minutes


1 cup packed brown sugar

1 teaspoon ground cinnamon

2 medium cooking apples, peeled and thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter

1 cup Original Bisquick

2 eggs


1. Heat oven to 400 degrees. Generously grease pie plate, 9x1 inches. Mix brown sugar and cinnamon in medium bowl. Add apples, toss and set aside.

2. Heat water and butter to boiling in 2-quart saucepan; reduce heat to low. Add Bisquick; stir vigorously until mixture forms a ball. Remove from heat; beat in eggs, one at a time. Continue beating until smooth.

3. Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate. Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. 6 servings.

This Dutch/German treat smells heavenly while baking. I usually dust with powdered sugar and add a dollop of whipped cream for good measure.

Thanks to LuAnn McLane!

Easy Sweet Turkey Thigh Dinner

What you need:

Two turkey thighs
One cup maple syrup
Two tablespoons spicy brown mustard
Two tablespoons dry tapioca (size really doesn't matter)

What you do:
Place turkey thighs bone-side down in a Crockpot.
Mix other ingredients in measuring cup and pour over turkey parts.
Cover and cook on low setting for 4 to 6 hours.

I usually serve it with a garden salad, and because I'm a health-food nut, I use natural maple syrup, organic mustard, organic tapioca, and free-range turkey. It's very tasty, and takes all of
three or four minutes to prepare. Clean-up is quick, too, once the Crockpot cools down. For a family, it's an easy recipe to double. Just add an extra hour or two to the cook-time while you're doing the thousand other things on your to-do list!

Thanks to Sandy Lender!

Easy Potato Rolls


1 tablespoon instant yeast
1/2 cup milk
6 tablespoons butter
1/4 cup water
1 teaspoon salt
3 cups unbleached all-purpose flour
1/4 cup potato flakes
1/3 cup sugar
2 eggs


1. Mix and knead together all ingredients in bread machine(or in mixer).
2. If mixing by hand, let dough rise about 90 minutes(or follow or bread machine's dough cycle).
3. Your dough might not have risen exactly double.
4. Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
5. Round each piece into a smooth ball.
6. Place the balls in a 9x13 pan.
7. Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
8. Preheat the oven to 325ยบ.
9. Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent over-browning) .
10. Rolls should be golden brown when done. Brush with additional melted butter.
11. Let cool slightly and turn out on a rack to cool.

Thanks to Becky!

Ellie's Coffee Dessert


16 marshmallows
1/2 cup coffee (strong)
1 cup heavy cream
!/2 teaspoon vanilla, ( Or rum) Actually I use it to taste and think it needs more.


Quarter marshmallows add coffee and cook in double boiler until melted.
Cool. When beginning to thicken, fold in stiffly beaten cream and add
flavoring. Mold in dessert dishes.

Thanks to Jean Hart Stewart!

Super Simple No Candy Thermometer Fudge

(Recipe courtesy of www.recipezaar. com )

1¼ hours 15 min prep Makes 36 Servings


2/3 cup evaporated milk
2 cups miniature marshmallows (or 16 regular marshmallows)
1 1/3 cups sugar
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
2 cups semisweet chocolate pieces
1 cup chopped walnuts


1.. Butter 8x8 inch pan or line with parchment paper slightly overlapping pan edges for easy removal after cooling.
2.. Mix first 5 ingredients in a sauce pan stirring constantly.
3.. Heat to boiling and boil for about 5 minutes.
4.. Remove from heat.
5.. Add chocolate and stir until melted.
6.. Add vanilla and walnuts and stir until incorporated.
7.. Spread into buttered pan.
8.. Cool until firm (If you are impatient you can place covered in the refrigerator to speed up the process).
9.. Cut into 1 or 2 inch pieces.

Thanks to Bonnie Rose Leigh!

Clam Chowder


5-6 med potatoes diced and cooked

1 med onion diced

3 can of canned milk

3 cans of diced clames water and all


Put potatoes and onions in you pot. Add the three cans of milk, and you diced clams with juice, heat for a hour do not let it boil.

Thanks to Tina!

Sweet & Spicy (Sandwich Spread or Dip)

1 cup mayo (I use the light variety)

2 Tablespoons apricot preserves

1 Teaspoon curry power

Stir it up and spread. Makes a great dip too for some veggies or chicken fingers, etc.

Adjust the sweet/spice by adding more curry or preserves.

Thanks to Lizzie T. Leaf!