Recipes

A ever popular topic in chat is recipes.  One thing all MS'rs have in common - eating.  Here we capture some of the personal taste sensations discussed.  

If you have a favorite you'd like to share, e-mail it to us;  PWMS@PeopleWithMS.com 

This recipe serves: 4 
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
4 flounder fillets, about 4 ounces each
1/2 cup all-purpose flour
salt and pepper to taste
2 eggs beaten with 1 tablespoon water
1 cup dry bread crumbs
2 tablespoons vegetable oil

Cooking Instructions
1. Place the flour in a bowl and season with salt and pepper. In a second bowl, whisk the eggs with the water and place the bread crumbs in a third, shallow bowl.
2. Dip each flounder fillet in flour. Pat off excess flour, dip in egg and then bread crumbs, coating evenly.
3. Lightly coat a skillet with vegetable oil and place over medium-high heat. Fry cutlets in a single layer, until golden on both sides, about 2 minutes per side.
4. Drain on paper towels.

Nutrition Facts
Serving size: 1 fillet
Calories 243
Total Fat 8 g
Saturated Fat 2 g
Protein 20 g
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sodium 334 mg

Percent Calories from Fat 31%
Percent Calories from Protein 33%
Percent Calories from Carbohydrate 36%                             

Instructions
1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
2. Position rack in lower third of oven and heat oven to 425°F.
3. Toss celery, onions, and carrots with remaining 2 tablespoons of oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
4. Roast pork for 30 minutes, then reduce heat to 350°F and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few of the chops reads between 155° and 160°F, about 1 1/4 to 1 1/2 hours.
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
6. While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from the bottom of the pan. Simmer until you have a flavorful juice, 3 to 4 minutes.
7. Carve roast into thick chops and serve with pan juices.

Nutritional Information:
170 calories
9 g total fat (2.5 g sat)
0 g carbohydrate
19 g protein
0 g fiber
75 mg sodium 

Description
If you like tomato soup, try this take on the old classic. The fiber-rich chickpeas and ham provide lean protein that truly satisfies your appetite — and your taste buds!

Ingredients
1 small onion, chopped
1/4 cup sliced mushrooms
3 ounces diced ham
1/4 teaspoon extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon sweet paprika
Dash allspice
1 can (14.5 ounces) fat-free chicken broth
1 can (15 ounces) chickpeas
3 whole tomatoes, peeled

Instructions
1. Add the onion, mushrooms, ham, oil, garlic, paprika, and allspice to a large pot. Cook for 1 minute.
2. Add the chicken broth, chickpeas, and tomatoes. Cover and simmer for 15 minutes.
3. Puree the soup in a blender and serve.

Nutritional Information:
404 calories
7 g total fat (2 g sat)
25 mg cholesterol
58 g carbohydrate
29 g protein
12 g fiber
1,341 mg sodium

1 YELLOW CAKE MIX WITH PUDDING IN IT

1 CUP OF BUTTERMILK (OR 8OZ. OF YOGURT)

3 EGGS

3/4 CUP OF VEGETABLE OIL

1 CUP OF BROWN SUGAR (LIGHT OR DARK)

1 TSP. CINNAMON

COMBINE CAKE MIX, EGGS, OIL AND BUTTER MILK AND SET IT ASIDE

IN ANOTHER BOWL MIX SUGAR AND CINNAMON (SET ASIDE ALSO)

IN A GREASED & FLOURED 9X13 CAKE PAN POUR HALF THE BATTER......TOP WITH
HALF THE SUGAR/CINNAMON MIXTURE

TOP THAT WITH THE REST OF THE CAKE BATTER AND THE REST OF THE
SUGAR/CINNAMON MIXTURE

TAKE A KNIFE AND SWIRL THE SUGAR MIXTURE THROUGH THE BATTER (5 SWIRLS)

BAKE @ 350 DEGREES FOR 35 TO 40 MINUTES

COOL AND GLAZE IF DESIRED

GLAZE MIX
1 CUP OF POWDERED SUGAR
2 TBSP MILK
1 TSP VANILLA
MIX THOUROUGHLY AND DRIZZLE ON A COOL CAKE

Bibb Lettuce with Grilled Tuna, Black Beans, Avocado and Cilantro Vinaigrette Recipe

Hot Mulled Apple Cider
(Low in calories)

Makes 4 servings
Ingredients
Sugar-free apple cider drink mix
1 quart (4 cups) water
4 cinnamon sticks
1 whole nutmeg
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 oranges
2 teaspoons cloves, whole

Instructions
1. Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan.
2. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes.
3. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.

Nutritional Information:
2 calories
0 g fat
0 mg cholesterol
0 g carbohydrate
0 g protein
0 g fiber
5 mg sodium

Ravioli with Bell Pepper Sauce Recipe

THANK YOU NELLIE!

Basic Turkey Meatloaf Recipe

                                            Thank you very much Nellie!!

No Bake Cookies

Ingredients 
1 stick butter

1/2 cup regular milk "not 2%"

1/3 cup unsweetened cocoa

2 cups sugar

Directions 
cook on medium heat in sauce pan stirring constantly until boiling. Then remove from heat. add quickly one at a time

1/3 cup peanut butter

2 teaspoons vanilla

3 cups (1 minute) oatmeal

drop mixture by spoon onto wax paper that's on a cookie sheet. After filling up cookies on the wax paper covered cookie sheet set in refrigerator for about an hour to an hour and a half to let harden. Keep refrigerated any leftovers until all is used up.    

                            Thank you Nellie!

Classic Roast Tenderloin of Beef Recipe

This recipe serves: 10 
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients
1 trimmed beef sirloin, about 3 pounds
1 tablespoon olive oil
freshly ground black pepper
salt to taste

Cooking Instructions
1. Preheat the oven to 425°F.
2. Rub the tenderloin with olive oil and sprinkle it with a generous amount of black pepper. Place the tenderloin on a rack in a shallow roasting pan or baking sheet.
3. Roast the tenderloin for 30 minutes before sprinkling it with a generous amount of salt. Return it to the oven and continue to cook for 10 to 20 minutes more, depending on the exact size and the desired degree of doneness.
4. Remove it from the oven and let rest for at least 10 minutes before slicing. Serve the beef warm, at room temperature or cold.               

                          Thank you Nellie

Black Beans

• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• salt to taste

Directions
• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Can be served over rice.

Nutrition Information
Servings Per Recipe: 4
Amount Per Serving

• Calories: 112
• Total Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 510mg
• Total Carbs: 20.7g
• Dietary Fiber: 8.2g
• Protein: 7.1g                                                                                             Thank You Nellie!

Yellow Rice with Corn
Arroz Amarillo con Maiz

1/2 cup *Achiote Oil
1/2 cup *Sofrito
2 cups fresh or frozen corn kernels
1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 to 3 tablespoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups)

*Achiote Oil
Aceite de Achiote

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color.
1 cup olive oil
2 tablespoons achiote (annatto) seeds

*Sofrito
What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.

1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

                                             Thank You Nellie

Chicken Gumbo Recipe

Cooking Instructions
1. Heat the olive oil in a deep skillet over medium heat. Add the sausage and brown on all sides.
2. Season the chicken thighs with salt and pepper and dredge them in flour. Turn the heat to medium-high, add the chicken to the skillet and brown on both sides. Transfer the sausage and chicken to a platter once they are nicely browned.
3. Turn the heat down to medium and add the onion, celery, green pepper, okra and a pinch of salt. Cook, stirring occasionally until the vegetables soften, about 8 to 10 minutes.
4. Add the tomatoes, chicken broth, bay leaves, thyme, sausage and chicken and bring to a simmer. Turn the heat to low, cover and cook for 30 minutes.
5. Season to taste with Tabasco, salt and pepper.
6. Ladle the gumbo into serving bowls, sprinkle each serving with filé powder and add a spoonful of rice.

This recipe serves: 4 
Preparation time: 15 minutes
Cooking time: 30 minutes

Thank you Nellie xxoo

Traditional Pumpkin Pie

1. 1 cup packed light brown sugar
2. 1 tablespoon cornstarch
3. 1/2 teaspoon salt
4. 1 teaspoon ground ginger
5. 1 teaspoon ground cinnamon
6. 1/8 teaspoon ground cloves
7. 1 1/2 cups fresh Pumpkin Puree or canned
8. 3 large eggs, lightly beaten, plus
9. 1 egg for glaze
10. 1 1/2 cups evaporated milk
11. 1 tablespoon heavy cream


Cooking Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.


Yield: 8 servings

Thank you Nellie xxoo

Crust less Pumpkin Pie

15 oz can pumpkin
12 oz can evaporated skim milk
3 egg whites
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup Splenda (or to taste)

1. Combine all ingredients and beat until smooth.
2. Pour into sprayed (Pam) 9" pie plate

Bake at 400 degrees for 15 minutes; bake at 325
degrees for 45 minutes or until knife comes out clean.

Serves 6 Pts per serving - 1

Thank you Dora! xxoo

Thank you Nellie xxoo

Thank you Nellie xxoo

Italian Sausage Rotini

1 package favorite Italian sausage
1/2 cup water
2-3 cloves minced garlic
1 red pepper cut into chunks
2 tbs of olive oil
26 oz can of your favorite spaghetti sauce
1 lb package of rotini noodles


Heat a skillet to medium heat. Add 1/2 cup of water and sausages. Cover and cook 10 minutes. Turn sausages once, cook another 10 minutes uncovered. Cut sausages into coin size pieces and set aside. In a large skillet add olive oil and garlic. Saute for about 30 seconds then add chunked red pepper and saute till slightly softened. Add spaghetti sauce and sausage pieces and simmer for 15 min.

Cook pasta according to directions.

You can either combine everything when done or serve separately.
Enjoy with a salad and some nice Italian bread.
Very simple, very easy.

Thank you Lynn xxoo

Pork Picadillo
Picadillo de Cerdo

You may have heard of picadillo, ground beef or pork cooked with seasonings (think Latin Sloppy Joes.) Picar means to cut, picadillo means to chop fine. Whether it's pork, beef or a mix of the two, it's usually a filling for something like these alcapurrias or empanadas or stuffed vegetables. The filling is left pretty simple so the saltiness of the olives and the flavor of the pork come through.
Makes about 2 〓 cups, enough to fill about 32 fritters

2 tablespoons *Achiote Oil
*cup Sofrito
cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 pound ground pork
1 tablespoon tomato paste
Fine sea or kosher salt
Freshly ground pepper

Make a beef picadillo by substituting an equal amount of beef for the pork. Everything else stays the same. Although this is usually a filling, it is sometimes eaten on its own with white rice.


*Achiote Oil - Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle.

*Sofrito - What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.


1. Heat the achiote oil in a large skillet over medium-high heat. Add the sofrito and alcaparrado and cook until the liquid is evaporated and the sofrito starts to sizzle, about 5 minutes.


2. Add the pork and cook, stirring to break up any lumps, until the pork is cooked through. The pork will give off a lot of liquid. Keep cooking, stirring once in a while, until the liquid is evaporated. Stir in the tomato paste and cook a minute or two. Taste and add salt and pepper if you like. Cool before using. The pork filling can be made up to 2 days in advance.

Thank you very much Nellie!

MARS BARS SQUARES

4 Mars Bars

1/2 cup of butter

3 cups of Rice Krispies

Melt the Mars Bars and butter together. Stir in the Rice Krispies. Put it into a 9 x 13" pan


TOPPING

1 cup of chocolate chips 

1/4 cup of butter

Melt these together, and spread over the top of the Rice Krispies mixture. Put in the fridge, and when cool, cut into squares.....share them with me...

Oh Deb this is way to easy ! Thank you again.

Scalloped Sausage and Potatoes

• 1 pound bulk pork sausage

• 4 cups thinly sliced potatoes

• 1/4 teaspoon salt

• 1 cup shredded sharp American

• cheese (4ounces)

• 1 1/2 cups milk

In skillet crumble sausage and brown it lightly; drain thoroughly. Place half of the sliced potatoes in a quart casserole. Combine flour and salt. Sprinkle half of the cheese. Repeat layers with remaining potatoes. flour mixture. sausage, and cheese. Pour milk over all. 50 to 60 minutes. Uncover and bake 10 minutes more. Makes 4 to 6 servings.

James has shared this recipe with us.

BLUEBERRY NUT BREAD 

1 pint blueberries, rinsed but not dried
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
1/2 cup water
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

1. Preheat the oven to 350F. Coat two 9"x5" loaf pans with nonstick cooking spray.

2. In a medium bowl, combine the damp blueberries and 3 tablespoons flour; toss to coat evenly.

3. In a large bowl, combine the remaining ingredients; mix well. Carefully stir in the coated blueberries, then spoon the mixture into the loaf pans.

4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool slightly, then remove to a wire rack to cool completely. Serve, or cover until ready to serve.

This looks yummy ! Thanks Deb!

Strawberry Bread 

1 1/2 cup fresh strawberries, sliced
1/3 cup of milk
2 eggs, beaten
1/2 tsp. vanilla
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 cup sugar
1/2 cup chopped walnuts

Preheat oven to 350°F. In a large mixing bowl, combine strawberries, milk, eggs, vanilla and oil and set aside. In a medium mixing bowl, sift together flour, baking soda, baking powder, salt cinnamon and sugar. Add dry ingredients and walnuts to strawberry mixture and stir well. Pour batter into a greased and floured 9"x5"x3" loaf pan. Bake 50-60 minutes or until toothpick inserted in centre of loaf comes out clean.

This cuts best when chilled......you can heat slices in the microwave and serve with butter....or whipped cream cheese.

Thank you Deb !

LEMON BUNDT CAKE

1 pkg. Duncan Hines Lemon Cake Mix ( Moist Deluxe Lemon Supreme)
1 small pkg. Jello instant lemon pudding mix ( 4 serving size)
4 eggs
3/4 cup vegetable oil
3/4 cup water

Blend all ingredients together, and beat for 5 minutes at high speed

Butter and flour the bundt pan

Oven 350----Bake for 50 minutes

Remove from pan while still hot

Put glaze on cake while hot.

Glaze
11/4 cup of icing sugar
Finely grate zest of one large lemon, and add that and the juice from the
lemon to the sugar. 

Pour glaze over cake.....poke holes in cake with a chopstick or fork if you want.
Enjoy!

Thank you Deb.

Chocolate Layered Pie

Pumpkin Recipe! 

Don't throw out that old pumpkin, 
it has another use
Cut it like a jack-o-lantern,
clean out all the juice

Make the soup as follows,
potatoes, should be pared
Celery, onions, garlic,
this should be just layered

Stew meat for your pleasure,
I would boil first
Bay leafs to be added,
to make your senses burst

One can of tomatoes,
whole would be the choice
Now that, you can blend well,
the smell will be a voice

That you can share with others,
you may add your own
ideas to the mixture,
the recipe has grown

Pour in your pumpkin gently,
and put the lid on tight
Wipe pumpkin down with oil,
and don't worry it won't light

Put pumpkin in a deep pan,
and to the oven it goes
Three fifty for just two hours,
you'll swear that it just glows

You'll be the hit of the party,
for this centerpiece so fine
It came from someone close to me, 
it belongs to them, not mine

REAL RECIPE: Make any soup you want and put into a pumpkin shell, then put
the lid back on and wipe down with any oil..Cook for two hours on 350..until
brown and shiny (The soup will Not take on pumkin taste) ..it is so pretty
to look at for fall.. I have made pumkin pie in another dish and added to the
cleaned out pumpkin to finish and followed the same as the soup direction.
Then cut pie crust into squares and backed and use for dippers…toooo cute..

Thank You SAEWHAT

2 baked 9" white cake layers
2 cups boiling water
1 package 8 serving size jello ( any flavor)
1 large tub cool whip

Bake cake as directed on box
Leave each layer inside pan to cool completely
Pierce each cake layer with large fork to make holes in 1/2 intervals
Stir boiling water into jello in bowl at least two minutes until totally dissolved
Carefully pour jello over cake layers
Refrigerate for 3 hours

Dip cake pans one at a time into warm water to unmold cake, place onto plate
Frost each layer with cool whip
Put in refrigerator for one hour before serving
Store in refrigerator

Carol (Citrine)

Chrosis,

The only name I have for this is Chrosis, not sure what the English name is though - sorry. This is usually made during Passover, but I have made it for people at work. Its a spread that you can put on crackers, fruit, or even eat it plain.

I use delicious or Fuji apples for this, You can use either one or two, you can leave the skin on as well if you like.

Just make sure you dice up the apples very fine. You will need to dice up nuts - I use walnuts, at times I have also added filberts (hazel nuts) and/or Brazil nuts. Blend together, add cinnamon to taste as well as a little bit of sweet wine. If you don't want to use wine, you can use some grape juice, and add a little bit of sugar for taste. 
****************************************************************************
Enjoy!   THANK YOU SHAR!

I have a way to 'cheat' making cookies. This comes from when my son was in Cub Scouts.

Preheat oven at 350 degrees.

Take any flavored box cake, mix with two eggs and half a cup of oil. Blend together well.
Add anything you would like in your cookies, such as chocolate chips, M&M, Sprinkles, Peanut Butter or leave them plain.

Bake for 8 -10 minutes they are come out soft and chewy.

THANK YOU SHAR!

Deb's World Famous Chicken

6 chicken breasts (I use legs also)
1 cup fine bread crumbs (I use Italian flavored)
1 teasp. salt
1/4 teasp. pepper
1/2 cup orange juice
1/2 cup chicken broth
1/4 cup butter
1/2 cup honey

Combine bread crumbs, salt and pepper. Dip chicken in orange juice, roll in bread crumbs.
Place in greased shallow pan. Bake at 350 for 30 minutes.
Combine remaining ingredients and heat until butter is melted.
Pour over chicken. Continue baking 30 minutes basting occasionally.

MrRED's Infamous Christmas Cookie Recipe

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Crown Royal

Sample the Crown Royal to check quality.
Take a large bowl, check the Crown Royal again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again.
At this point it's best to make sure the Crown Royal is still OK, try another cup.. just in case.
Turn off the mixer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit off floor...
Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a dewscriver.
Sample the Crown Royal to check for tonsisticity.
Next, sift two cups of salt, or something.... who giveshz a sheet.
Check the Crown Royal.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of ar, or somefink.... whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window.
Finish the bottle of Crown Royal.
Make sure to put the stove in the dishwasher.

Cherry Mistmas

Norma suggests the following three holiday recipes . . . 

No Bake Pumpkin Pie

1 can (14 oz.) sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 envelope KNOX Unflavored Gelatine
1/4 cup water
1 can (16 oz.) pumpkin
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

MIX condensed milk, cinnamon, ginger, salt and nutmeg with wire whisk until well blended; set aside.

SPRINKLE gelatine over water in medium saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly. Add milk mixture; stir until well blended. Continue cooking 5 minutes or until slightly thickened. Remove from heat. Stir in pumpkin. Spoon into crust.

REFRIGERATE 4 hours or until firm. Top each serving with a dollop of the whipped topping just before serving. Store leftover pie in refrigerator.

18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed
2 Tbsp. butter or margarine, melted
1-3/4 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.

STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened.

ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

Nutrition (per serving) Calories 210 Total fat 6g Saturated fat 3.5g Cholesterol 10mg Sodium 240mg Carbohydrate 36g Dietary fiber 1g Sugars 23g Protein 2g Vitamin A 2%DV Vitamin C 0%DV Calcium 0%DV Iron 8%

1 cup	sour cream
1 tsp	vanilla
31/2 cup	cool whip
8 oz	Cream Cheese
½ cup	Skimmed Milk
1 package	Instant Sugar Free Pudding

Let cream cheese reach room temperature and beat until smooth. Blend in all ingredients.

Pour into a 9” graham cracker crust and chill for four hours. Serve with Cool Whip or Cd whip cream.

I use Light Sour Cream and Reduced Fat Cool Whip and Light Cream Cheese and skim milk. That makes each slice 2 pts each.

Granny  BJ provided the following tasty recipe . . . 

Cinnamon Raisin Bread
Preheat oven to 375 F

3 1/2 cups all-purpose flour
1/4 cup plus 1 Tablespoon Sugar DIVIDED
1 teaspoon salt
1 envelope (.25 ounce) active dry yeast

1/2 cup water
1/2 cup milk

1/4 cup (1/2 stick) plus 1 tablespoon butter, softened, DIVIDED

1 large egg
1 tablespoon cinnamon
1/2 raisins

makes 1 loaf

Combine 1- 1/4 cups flour, 1/4 cup sugar, salt, and yeast in a large bowl.
Heat water, milk, and 1/4 cup butter in a medium saucepan over medium heat to 120 degrees F.

Remove from heat. Whisk egg into milk mixture. Stir milk mixture into flour mixture. Beat with an electric mixer on low speed until combined (about 30 seconds). Beat on medium speed 3 minutes longer. Stir in remaining flour until dough forms a ball.

Knead dough on a floured surface until smooth and elastic (6-8 minutes). Place in a large greased bowl. Cover loosely with plastic wrap. Let rise in warm place until almost double in size (about 45 minutes).

Coat a 9x5 inch loaf pan with cooking spray. Punch down dough. Roll dough on a floured surface to a 14 x 8 inch rectangle. Spread with remaining butter. Combine remaining sugar and cinnamon in a small bowl; sprinkle over dough. Sprinkle 1/2 cup raisins over the cinnamon.

Roll up dough jelly roll fashion, starting with short edge. Press seam to seal. Place in prepared pan, seam side down. Cover loosely with plastic wrap. Let rise in warm place until almost double in size (about 30 minutes).

Preheat oven to 375 F. Bake until loaf sounds hollow when tapped (about 30-35 minutes). Remove from pan and cool on wire rack.

Oatmeal cookies 

3 eggs
1 cup of raisins
teas of vanilla
put in a bowl and let soak for a hr and cover

1 -cup of butter - 1 cup of brown sugar
1 -cup of reg sugar
3/4 cup of walnuts or pecans
2 1/2 cups of flour
1 teas of salt
1 -teas of cinn
2- teas of baking soda
2 - cups of oatmeal

bake at 350
 Thank you Linda !

Sugar cookies

sugar cookies- these are real good yr around this is a triple batch at Xmas you can put color sugar on top

4 sticks of real butter - soft
2 -cups of white sugar
2 -cups of cofer sugar
2 cups of oil
4 - large eggs
2 - teas of lemon juice
mix
9 - cups of flour
2 -teas of baking power
2 - teas of cream of tarter

mix all together
I use a small cookie scope make into balls and 
put oil in bowl and another with sugar
dip a small glass up side down in to oil and then sugar, press down
you won't have to dip into oil
just dip into sugar.

bake 350 , 10 to 12 , if you want crisper bake lower 

Thank you Linda!

ROCKY ROAD FUDGE

2 CUPS SEMI SWEET CHOCOLATE CHIPS
ONE 14 OZ CAN SWEETENED CONDENSED MILK
ONE TEASPOON VANILLA
THREE CUPS OF MINI MARCH MALLOWS
1 1/4 CUPS CHOPPED WALNUTS

IN A SAUCEPAN COMBINE THE CHOCOLATE CHIPS AND THE SWEETENED CONDENSED MILK
OVER MED-LOW HEAT. STIR INTIL SMOOTH AND CHIPS ARE MELTED. ADD VANILLA, STIR,
AND REMOVE FROM HEAT

ADD THE MINI MARSHMALLOWS AND THE CHOPPED NUTS. STIR TO COMBINE WELL. POUR
INTO A FOIL LINED 13 X 9 PAN. MAKE SURE THE FOIL HAS BEEN LIGHTED GREASED WITH
PAM OR BUTTER. COOL COMPLETELY IN FRIDGE. AFTER COOL, REMOVE FROM PAN AND CUT
INTO SQUARES. ENJOY!!!!!!

This is one of mine, easy I like :) 

Thank you Linda!

Spinach dip

Frozen spinach defrost and drain very well 

chop red onions very small, add mayonnaise, salt pepper to taste.

Makes a easy fast spread for crackers, veggies, and chips.

Deb :) I like easy! 

Leek onion Dip!  

Knor's  leek soup mix. green and yellow package.

Mix with sour creme to taste. 

Great with chips!

Deb:) another easy one!

Yummy Raspberry cheese cake

8 oz cream cheese
1 can sweetened condensed milk
1 egg
3 tbsp lemon juice
1/2 tsp vanilla
1 cup fresh raspberries
9 oz pie crust

2 squares semi-sweet chocolate
1/2 cup heavy cream

1. beat cream cheese until fluffy, beat in condensed milk gradually.
2. add egg, lemon juice, and vanilla, mix.
3.arrange raspberries on the pie crust. slowly pour cheese mixture over berries..
4. bake 350, for 30 minutes
5. cool one hour..
6. combine chocolate and cream, cook over low heat stirring constantly, until mix thickens slightly. pour over cheesecake. refrigerate for at least 2 hours.

Thank you Bobbi 

Whoopee Pies:

1 1/2 cup Crisco
4 cups sugar
4 eggs
8 cups flour
6 tbs. cocoa
6 tsp. b. powder
2 tsp. b. soda
4 tsp. salt
4 tsp. vanilla
4 cups milk

Scoop on cookie sheet the size of an ice cream scoop. Cool. Then spread frosting on one cookie and put other cookie on top of frosting. There, now you have a WHOOPIE PIE...ENJOY.

Bake at 350 degrees for 20 minutes.

Frosting:
3 cups Crisco
3 cups confectioner sugar
2 cups marshmallow
6 tsp. vanilla

Thank you Judy !

Molasses Cookies:

10 cups flour
2 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
1 tsp. clove
8 tsp. b. soda
3 tsp. cream of tartar
2 tsp. salt
2 tsp. vanilla
Bake at 350 for 20 minutes.

Thank you Judy !

Pumpkin Whoopee Pies:

1 large can pumpkin
4 eggs
4 cups sugar
2 cups vegetable oil
8 cups flour
4 tsp. cinnamon
8 tsp. b. powder
2 tsp. salt
2 tsp. b. soda
4 tsp. milk
Bake at 350 for 20 minutes.

ENJOY THE SAME DIRECTIONS AS THE OTHER WHOOPEE PIES...ENJOY

Thank you Judy!

Date Filled Cookies:

Cream together:
2 cups Crisco
4 cups brown sugar
4 eggs

Add:

1 cup warm water
2 tsp. b. soda
2 tsp. salt
2 tsp. vanilla
8 cups flour

Refrigerate overnight. Roll on floured board. Cut with cookie cutter. The
top part of the cookie should be thinner than the bottom part of it.

You can buy the date filling already mixed or prepare your own. Spoon
filling on top of bottom part of cookie, then top with another layer of
the cookie mixture.

Bake at 350 for 20 minutes.

Thank you Judy!

Fried Chicken

1 Cup Flour
2 tsp Salt
1/4 tsp. Pepper
1/4 tsp. Paprika
1/2 tsp. Poultry Seasoning
Fried Chicken Seasoning, as much as you want

Mix ingredients together in a bowl. Wash and pat dry chicken. Dip chicken in mixture and fry in deep fryer until done. Chicken is usually done when it comes to the top of the grease..

Enjoy...

Judy

Caramel Oatmeal Chewies

1 3/4 Cups Oats
1 1/2 Cups Flour
3/4 Cups Brown Sugar
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 1/2 Stick Margarine, melted
1 Cup Chopped Nuts
1 Cup Semi Sweet Chocolate Morsels
14 Ounces Vanilla Caramels
1/4 Cup Water

Heat oven to 350 degrees. Grease a 13x9 inch baking pan. Combine first 5 ingredients. Add the margarine. Mix until crumbly. Reserve 1 cup for topping. Press remaining mixture onto bottom of pan. Bake for 10 minutes. Cool. Top with nuts and chocolate pieces. In medium saucepan, melt the caramels, (you can do this in a double boiler). Stir until smooth. Remove from heat. Drizzle over chocolate pieces to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Continue baking for 15 to 18 minutes or until golden brown. Cool, then chill until set. Cut into bars. Makes 32 bars.

Enjoy...

Judy

Berry Cheesecake Brownies

1 (6-ounce) package semi-sweet chocolate, chopped
1/2 cup creamy butter
1 1/4 cups granulated sugar, divided use
4 large eggs, divided use
2 1/2 teaspoons vanilla, divided use
3/4 teaspoon salt
3/4 cup all-purpose flour
1 (8-ounce) package cream cheese
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 cup fresh or frozen, unthawed raspberries

Preheat oven to 350°F.
Butter and flour a 13 x 9 x 2-inch baking pan.
Combine chocolate and butter in a heavy saucepan; melt over low heat, stirring frequently. Cool and pour into a medium mixing bowl. Stir in 3/4 cup sugar. Whisk in 3 eggs, one at a time, 2 teaspoons vanilla and salt. Stir in 3/4 cup flour; mix well and pour into the prepared pan.
In a small mixing bowl beat together cream cheese with 1/2 cup sugar using an electric mixer at medium speed until fluffy. Add 1 egg, 1/2 teaspoon vanilla, 2 tablespoons flour and lemon juice until smooth.
Spread in an even layer over brownie batter; sprinkle with berries.
Bake 35 to 40 minutes, or until top is puffed and tester comes out with crumbs. Cool in pan on rack; refrigerate to set before serving.

Makes 18 bars.

Thank you Judy !

MACARONI & CHEESE & BEEF

1 tablespoon of salad oil ( Crisco )
1 medium sized onion, chopped
1 medium sized green pepper, chopped
1 pound of lean ground beef
2 15 ounce tins of tomato sauce
3/4 of a 16 ounce package of ziti macaroni
2 cups of shredded ( grated) cheddar cheese

1. In a skillet over medium heat, heat the oil, and cook the onion and green pepper until
tender. Stir in the beef, over med.-high heat, cook until it is browned. Spoon off any
fat., if there is any. Stir in the 2 tins of tomato sauce and 3/4 cup or water.; heat till  it
boils. Reduce the heat to med-low ; cover the frying pan and simmer for 25 minutes.

2. Meanwhile, prepare the macaroni as the label directs , drain

3. Stir macaroni and cheese into the beef mixture until the cheese is melted

Thank you Deb!

BBQ MEATBALLS


2 pounds of lean ground beef
3/4 cup of bread crumbs mixed with 3/4 cup of milk


Mix them all together and form into 1" meatballs


SAUCE

1 cup of Heinz ketchup
3/4 cup of water
3 tablespoons of Worcestershire sauce
41/2 tablespoons of white sugar
1/2 cup of finely diced onion
1/2 cup of finely diced green pepper

OVEN ....375
Put the meatballs in a large baking dish ( like a 9x13" cake pan) pour the sauce over top, and bake without a cover for 1 hour , to about 1 and 1/2 hours....baste every 15 minutes.

Thank you Deb !

Chicken in Tomato and Basil Sauce

2 tbsp olive oil
1/2 tsp salt
1 large onion, finely chopped
1 clove garlic
1 can Italian stewed tomatoes
1/4 cup each fresh chopped basil and sliced black olives
4 chicken breasts
1/4 tsp pepper

Heat oil in large skillet. Sprinkle cutlets with salt and pepper. Brown in skillet and remove. Cook onion in skillet 3 minutes, then add garlic and tomatoes. Cover and cook 10 minutes, stirring occasionally. Stir in basil and olives and return meat to skillet. Cover and cook about 5 minutes more, or until meat is cooked through.

Thank you Deb!

PUMPKIN CAKE

BEAT TOGETHER: MIX TOGETHER:

4 EGGS 2 CUPS FLOUR
3/4 CUP OIL 1 TSP. BAKING SODA
2 CUPS SUGAR 2 TSP. BAKING POWDER
1/2 TSP. SALT
1 TSP. CINNAMON
SIFT ALL THIS TOGETHER AND MIX WELL WITH EGG, SUGAR AND OIL MIXTURE. ADD 1 CAN PUMPKIN PIE FILLING. POUR INTO A GREASED AND FLOURED 13 X 9 CAKE PAN. BAKE AT 350 DEGREES FOR 40 TO 45 MINUTES.

FROSTING:

1 STICK MARGARINE
8 OUNCES CREAM CHEESE
1 POUND CONFECTIONER SUGAR
1 TSP. VANILLA

MIX ALL INGREDIENTS TOGETHER AND MIX WITH MIXER. BLEND WELL. FROST CAKE. TOP WITH CHOPPED WALNUTS.

ENJOY

Thank you Judy !

Chicken in Tomato and Basil Sauce

2 tbsp olive oil
1/2 tsp salt
1 large onion, finely chopped
1 clove garlic
1 can Italian stewed tomatoes
1/4 cup each fresh chopped basil and sliced black olives
4 chicken breasts
1/4 tsp pepper

Heat oil in large skillet. Sprinkle cutlets with salt and pepper. Brown in skillet and remove. Cook onion in skillet 3 minutes, then add garlic and tomatoes. Cover and cook 10 minutes, stirring occasionally. Stir in basil and olives and return meat to skillet. Cover and cook about 5 minutes more, or until meat is cooked through.

Thank you Deb!

Key Lime Pie 

INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup Key lime juice
Garnishes: strawberry halves, lime slices, lime zest


INSTRUCTIONS
Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch spring form pan.

Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 11/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.

Thank you Deb

Chocolate Cake

1 pkg Devils Food Chocolate cake mix
Hershey's butterscotch or caramel topping
Eagle Brand condensed milk
3 chopped Skor bars
whipping cream

Bake the cake according to directions on the box. When it is done, turn off the oven and, take it from the oven and poke holes in the cake ( I use a piece of spaghetti ) Pour the condensed milk and the caramel topping over the whole cake. I use a little over half of each...use more if you like. Put the cake back in the oven ( make sure it is off) and leave it in till the condensed milk and topping are absorbed into the cake..

Cool the cake completely. Whip the cream til done. Spread on cake, and put the chopped skor bars on top.

Or you can whip the cream and leave it in a bowl, and just put on the cake when ready to serve it..

Thank you Deb!

MARS BARS SQUARES

4 Mars Bars

1/2 cup of butter

3 cups of Rice Krispies

Melt the Mars Bars and butter together. Stir in the Rice Krispies. Put it into a 9 x 13" pan


TOPPING

1 cup of chocolate chips 

1/4 cup of butter

Melt these together, and spread over the top of the Rice Krispies mixture. Put in the fridge, and when cool, cut into squares.....share them with me...

Oh Deb this is way to easy ! Thank you again.

LEMON BUNDT CAKE

1 pkg. Duncan Hines Lemon Cake Mix ( Moist Deluxe Lemon Supreme)
1 small pkg. Jello instant lemon pudding mix ( 4 serving size)
4 eggs
3/4 cup vegetable oil
3/4 cup water

Blend all ingredients together, and beat for 5 minutes at high speed

Butter and flour the bundt pan

Oven 350----Bake for 50 minutes

Remove from pan while still hot

Put glaze on cake while hot.

Glaze
11/4 cup of icing sugar
Finely grate zest of one large lemon, and add that and the juice from the
lemon to the sugar. 

Pour glaze over cake.....poke holes in cake with a chopstick or fork if you want.
Enjoy!

Thank you Deb.

Strawberry Bread 

1 1/2 cup fresh strawberries, sliced
1/3 cup of milk
2 eggs, beaten
1/2 tsp. vanilla
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 cup sugar
1/2 cup chopped walnuts

Preheat oven to 350°F. In a large mixing bowl, combine strawberries, milk, eggs, vanilla and oil and set aside. In a medium mixing bowl, sift together flour, baking soda, baking powder, salt cinnamon and sugar. Add dry ingredients and walnuts to strawberry mixture and stir well. Pour batter into a greased and floured 9"x5"x3" loaf pan. Bake 50-60 minutes or until toothpick inserted in centre of loaf comes out clean.

This cuts best when chilled......you can heat slices in the microwave and serve with butter....or whipped cream cheese.

Thank you Deb !

Tomato, Cheese ,and Basil Salad

4 large ripe red tomatoes, sliced

1/2 lb. sliced bocconcini (balls of fresh mozzarella) or other mozzarella

2 chopped green onions

1/2 cup slivered fresh basil

2 tbsp. balsamic vinegar mixed with 6 tbsp. good quality extra virgin olive oil

In a flat bowl, layer tomatoes, basil, cheese and onion. Repeat until all gone. Generously salt and pepper the tomato layer. Drizzle salad with the oil and vinegar mix and let stand for 30 minutes before serving.

Thank you Deb !

PASTA IN CREAMY GARLIC SAUCE 

8 cloves of garlic 

3 tablespoons of extra virgin olive oil

1/2 cup of whipping cream

1/2 pound of cooked fettuccini pasta ( or your favorite) 

fresh grated parmesan or Romano cheese to taste

fresh parsley

Cut the garlic into thin slices, and saute in the olive oil until not quite browned. Add the whipped cream,

pinch of salt, pepper. Simmer for about 5 minutes to reduce the cream a bit., then toss with the cooked

pasta . Add the grated cheese ( as much as you like) ...and garnish with the fresh parsley .

Thanks again Deb!

BLUEBERRY NUT BREAD 

1 pint blueberries, rinsed but not dried
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
1/2 cup water
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

1. Preheat the oven to 350F. Coat two 9"x5" loaf pans with nonstick cooking spray.

2. In a medium bowl, combine the damp blueberries and 3 tablespoons flour; toss to coat evenly.

3. In a large bowl, combine the remaining ingredients; mix well. Carefully stir in the coated blueberries, then spoon the mixture into the loaf pans.

4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool slightly, then remove to a wire rack to cool completely. Serve, or cover until ready to serve.

This looks yummy ! Thanks Deb!

Last but not least! James has shared this recipe with us.

Scalloped Sausage and Potatoes

• 1 pound bulk pork sausage

• 4 cups thinly sliced potatoes

• 1/4 teaspoon salt

• 1 cup shredded sharp American

• cheese (4ounces)

• 1 1/2 cups milk

In skillet crumble sausage and brown it lightly; drain thoroughly. Place half of the sliced potatoes in a quart casserole. Combine flour and salt. Sprinkle half of the cheese. Repeat layers with remaining potatoes. flour mixture. sausage, and cheese. Pour milk over all. 50 to 60 minutes. Uncover and bake 10 minutes more. Makes 4 to 6 servings.

BANANA BREAD

MASH 3 VERY RIPE BANANAS IN A BOWL. ADD...

1 CUP OF WHITE SUGAR, 4 TABLESPOONS OF CRISCO OIL, 1 LARGE EGG

WHISK THEM ALL TOGETHER...OR USE A WOODEN SPOON

IN A SEPARATE BOWL MIX

1 1/2 CUPS OF ALL PURPOSE FLOUR, 1/4 TEASPOON OF SALT, 1 TEASPOON OF BAKING SODA, 1 TEASPOON OF BAKING POWDER

ADD THE DRY INGREDIENTS TO THE OTHERS... AND MIX WELL.  YOU DON'T HAVE TO USE AN ELECTRIC MIXER.  SPRAY YOUR LOAF PAN WITH PAM SPRAY. BAKE AT 350 FOR 45 MINUTES

YOU CAN MIX A BIT OF CINNAMON IN A BOWL WITH SOME SUGAR...AND SPRINKLE ON TOP BEFORE

 IT GOES IN THE OVEN...THAT IS WHAT I DO

CHOCOLATE RASPBERRY CAKE

• 1 DUNCAN HINES ( PUDDING IN THE MIX) CHOCOLATE CAKE MIX <*> 
• 12 OZ. OF MILK CHOCOLATE CHIPS <*> 
• 3/4 CUP OF FINELY CHOPPED PECANS OR WALNUTS <*> 
• 4 EGGS <*> 
• 1/4 CUP OF WATER <*> 
• 1/2 CUP OF VEGETABLE OIL ( CRISCO) <*> 
• 1 TSP. OF VANILLA <*> 
• 8 OZ. PACKAGE OF CHOCOLATE "INSTANT" PUDDING MIX <*> 
• 1 CUP OF SOUR CREAM <*> 
• 1 1/2 CUPS OF FROZEN/OR FRESH RASPBERRIES 

COAT THE NUTS AND CHOCOLATE CHIPS WITH 1 TABLESPOON OF DRY CAKE MIX. SET ASIDE. 

COMBINE CAKE MIX, EGGS, OIL, WATER, VANILLA, PUDDING MIX, AND SOUR CREAM. BLEND 3 MINUTES IN LARGE BOWL ON MEDIUM SPEED OF MIXER.

FOLD IN THE COATED CHOCOLATE CHIPS , NUTS, AND RASPBERRIES. TURN INTO WELL GREASED TUBE PAN AND BAKE AT 350 FOR ONE HOUR, OR TIL KNIFE IN CENTRE COMES OUT CLEAN. COOL FOR 30 MINUTES AND TURN OUT ON RACK.

GLAZE

• 3 OUNCES OF PHILADELPHIA CREAM CHEESE
• 3 TABLESPOONS OF ICING SUGAR
• 2 TO 4 TABLESPOONS OF CREAM
• 1/2 TEASPOON OF VANILLA ( OR ALMOND EXTRACT)

MIX TOGETHER TIL THE RIGHT CONSISTENCY TO DRIZZLE OVER TOP AND SIDES OF THE CAKE

Apple Crisp Deb 

4 cups pared, cored sliced baking apples
2/3 to3/4 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon 
1/3 cup soft butter
3/4 tsp nutmeg
3/4 tsp cinnamon
1/3 cup soft butter

Place the apples in a greased 8 inch pan or casserole dish. Blend the brown sugar , flour rolled oats, cinnamon nutmeg and butter, until crumbly . Spread over apples . Bake in a 375 degree oven for 30 to 35 minutes. Serve with whipped cream or ice cream.

DANAS CHICKEN Deb

8 boneless chicken breasts
8 slices swiss cheese
8 slices of ham
1 can cream of mushroom soup
1/4 cup white wine
1/4 cup orange juice
1 teaspoon honey dijon mustard
2 cups finely crushed stuffing mix
2 tablespoons butter

preheat oven to 350
lightly grease bottom of pan and lay chicken on it. put a slice of cheese and ham on each breast. 

in a bowl mix oj,soup.wine and mustard well. then pour over chicken. spread bread crumbs over chicken. melt the butter then pour it over the stuffing. bake in oven for 45 minutes then enjoy. it goes good with corn and biscuits

DRUMSTICK CAKE Deb

BASE

1 1/2 cups of oreo cooky crumbs
1/2 cup of chopped nuts
1/4 cup of melted butter
2 tablespoons of smooth peanut butter

( I heated 8 tablespoons of the chocolate sauce..and knifed it through the filling when it is on top of the base.)

Combine these ingredients together....press mixture into a 9x13" pan....refrigerate

FILLING

8 ounce package of Philadelphia cream cheese ( room temperature)
4 ounce package of Philadelphia cream cheese
1/2 cup of icing sugar
2 teaspoons of vanilla
1/4 cup of peanut butter
1 quart ( 1 litre ) container of Cool Whip ( frozen whipped topping)
1/4 cup of chocolate syrup ( I used Smuckers)
1/2 cup of unsalted chopped peanuts

With electric mixer, beat together in large bowl ---cream cheese, icing sugar, vanilla, and peanut butter until smooth. Fold in the thawed whipped topping...spread over the base. If you want to .....then knife the heated chocolate sauce through the filling...(trust me..it is worth it)

Drizzle the 1/4 cup of chocolate sauce over top. Top with the peanuts....

Freeze...then take it out of the freezer 30 minutes before serving ...

Here is a hint...just take out what you need..then put the rest back in the freezer.

Tomato Cheese and Basil Salad Deb

4 largish ripe red tomatoes, sliced
1/2 lb. sliced bocconcini (balls of fresh mozzarella) or other mozzarella
2 chopped green onions
1/2 cup slivered fresh basil
2 tbsp. balsamic vinegar mixed with 6 tbsp. good quality extra virgin olive oil

In a flat bowl, layer tomatoes, basil, cheese and onion. Repeat until all gone. Generously salt and pepper the tomato layer.  Drizzle salad with the oil and vinegar mix and let stand for 30 minutes before serving.

CAESAR SALAD RECIPE Deb

2 cloves of crushed garlic
Salt and cracked black pepper
2 tsp of Dijon or dry mustard – (10ml)
2 x egg yolks
4 tsp of anchovy paste – (20ml)
2 x lemons, juiced
2 tbsp of Worcestershire sauce – (30ml)
1 cup of olive oil – (250ml)

5 slices of bacon, cooked to crispy
1/4 cup of shaved parmesan cheese (62ml)
1 cup of Croutons (250ml)

Salad

2 x romaine lettuces heads

CRUSTY CHICKEN WINGS Deb

12 ( about 1 kg. ) of chicken wings
3/4 cup of Kraft Creamy Italian Dressing
1/2 cup of grated Parmesan cheese
1/2 cup of fine dry bread crumbs

Cut chicken at the joints. Pour dressing  into a pie plate. Combine cheese and crumbs in another pie plate.  Dip chicken into the dressing, and then coat with crumb mixture. Place  in a single layer on a greased cookie sheet. Bake at 400 F for 20 to 25  minutes. Loosen chicken from the sheet. Serve warm with dip if  desired.

DIP #1 Deb

1 pouch of Great Beginnings Country 
Style Dressing or Dip Mix
1/2 cup of sour cream
1/2 cup of Miracle Whip Salad Dressing

Mix all together .

Dip# 2 Deb

1 cup of Miracle Whip Salad Dressing
1/4 cup of grated Parmesan cheese
1/4 cup of milk
1 tablespoon of fresh chopped chives

Mix all together

You can always double the recipe if you  want to. I always do..

TRIPLE CHOCOLATE CAKE Deb

1 Duncan Hines Devil's Food cake
1(113 g) pkg. instant chocolate pudding
1 cup sour cream
1/2 cup vegetable oil or canola oil
1/2 cup water
4 eggs
1 (300g) pkg. Chipits, milk chocolate  chips, divided

FROSTING

2/3 cup reserved milk chocolate chips
1/3 cup sour cream

CAKE : combine all ingredients except the  chocolate chips in large mixing bowl. Blend, then beat 4 minutes at medium  speed on electric mixer, Reserve 2/3 cup of Chipits for frosting.  Stir remaining Chipits into the batter. Turn batter into a 12-cup bundt  pan, sprayed with Pam. BAKE at 350F for 50 to 60 minutes, or until a  toothpick inserted in centre comes out clean. Cool 10 minutes in pan, then  remove by turning out on wire rack to cool completely.


FROSTING: 

Melt reserved Chipits. Add sour  cream, stirring til smooth. Drizzle over cool cake.

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