Search Results

6 oz. pkg chocolate chipits 1 pkg. mini marshmallows 1 egg, well beaten 1 cup icing sugar 1 Tbsp butter 1 tsp vanilla 1/2 cup walnuts 1 1/2 cups coconut, approximately, divided Sprinkle coconut in bottom of 9 inch square pan. Melt chocolate chipits with the tablespoon butter on medium heat until smooth then add egg, icing sugar, vanilla and walnuts. Remove from heat and add marshmallows, mixing well. Pour into the prepared pan and sprinkle remaining coconut over top. Refrigerate and cut in 1 1/2 to 2 inch squares.

1 can of Eagle Brand milk 2 cups of Graham Crumbs 1 x 6 ounce package of Chocolate Chips 1 cup of Cherries cut into small pieces 1 cup of cocoanut Mix milk, chocolate chips, cherries and graham crumbs together and roll into balls. Roll in coconut on wax paper.

1 lb. extra-lean ground beef 1 cup mushrooms, chopped 1 cup green peppers, chopped 1 medium onion, chopped 2 tbsp. Italian dressing 1 1/2 cups tomato sauce 1 cup Italiano shredded cheese Pie crust or mashed potatoes Preheat oven to 400°F. Brown meat in a skillet. Stir in veggies and dressing. Add tomato sauce and cook 5 minutes. Remove from heat and stir in cheese. If using mashed potatoes, put meat into a casserole and top with potatoes. If using pie crust, put meat into deep dish pie plate and top with crust. Cut slits for steam to escape. Bake for 30 minutes or until top is golden brown.

2 pkg. crescent dinner rolls 2 (8 oz.) pkg. cream cheese 1 cup white sugar 1/2 cup melted butter 1/4 cup brown sugar 1/4 cup white sugar 1 tsp. cinnamon Mix cream cheese and white sugar together. Mix brown sugar, white sugar and cinnamon together. In a 9X13 inch baking dish, place 1 layer of crescent rolls, then 1 layer of cream cheese mixture then 1 layer of crescent rolls. Pour butter (melted) over top. Sprinkle sugar/cinnamon mixture on top. Bake at 350°F for 25 minutes.

2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1/2 cup butter 1 cup molasses 1 egg 1 cup applesauce 3/4 cup raisins 1/2 cup nuts (optional) Mix flour, salt, baking soda and cinnamon together. Set aside. Cream butter and molasses together; add egg and applesauce. Mix the dry ingredients with the wet. Add raisins and nuts, if desired. Pour batter into an 8X8 inch pan. Bake at 350°F for 40 minutes or until a toothpick comes out clean. Icing: 1 1/2 tbsp. lemon juice 3/4 cup icing sugar Mix lemon juice and icing sugar together. Ice cake while still warm.

Oil a 12 cup Muffin Pan Cook 1 Cup of chopped mushrooms in 3 Tablespoons of butter over medium heat for 2 minutes. Then stir in 2 Tablespoons of flour ½ Teaspoon of garlic powder ½ Teaspoon of salt Black Pepper to season 1 Cup of milk until mixture thickens Remove from heat. Then Mix into above mixture 2 Cups of Cooked Macaroni 2 Cups of Cooked cubed chicken 2 sliced green onions 1 and ¼ Cup of grated cheddar cheese 2 beaten eggs. Scoop into muffin cups. Top with ¾ Cup of graded cheese and bread crumbs. Bake in a 400 degree F oven for 20 minutes.

1 head of cauliflower 2-3 cloves of garlic, peeled and coarsely minced 1 Tbsp lemon juice (or about half a lemon) Olive Oil Coarse salt and freshly ground black pepper Freshly grated Parmesan cheese Directions: 1: Preheat oven to 400F (205 C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reached 400 F yet, set aside until it has. 2. Place the cauliflower in the hot oven, uncovered for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

2 cups graham wafer crumbs 1/4 cup melted butter 1 Tbsp sugar 8 cups (2 L) vanilla ice cream 1 Crispy Crunch chocolate bar 1 large container Cool Whip 2 pkg Instant pistachio pudding mix (6 serving size) Mix crumbs, butter and sugar. Press into 9X13 inch pan. Soften the ice cream. When soft, add 250g. Cool Whip and pistachio pudding mix. Mix all together in a large bowl. Blend well and pour over crumb base. Crumble Crispy Crunch chocolate bar and sprinkle over top. Put in freezer until firm.

1 cup flour 2 tsp baking powder 1/4 tsp cream of tartar 1/4 tsp sugar 1/4 tsp salt 1/4 cup cold butter or margarine 1 cup cheddar cheese, shredded 1/3 cup plus 2 Tbsp. milk Preheat oven to 450°F. Cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir in cheese and add milk, stirring until mixture forms soft dough. Place on lightly floured surface and knead 8 to 10 times or until smooth. Pat dough to form a 6 inch square. Cut into 9 squares and place on a greased baking sheet. Bake 10 to 12 minutes until golden brown.

1 C white sugar 1 C white corn syrup 1 C peanut butter 8 C cornflakes Combine sugar and corn syrup in a saucepan and bring to a boil. Remove from heat and add the peanut butter and cornflakes. Mix together and pour into a casserole and press down. Cut into pieces after it cools.

4 Chicken breasts cut into large pieces 2 onions, minced 3 cloves garlic, minced 1 tbsp. turmeric 1 tbsp. cumin 1 tbsp. ground ginger 1 tbsp. chill powder 4 tbsp. butter 1 cup heavy cream 1 cup water Directions: Saute chicken pieces in butter until golden. Remove from pan. Add onions, garlic and spices. Gently saute 2 to 3 minutes, stirring constantly. Add cream, hot water and chicken. Simmer until chicken is tender and sauce is reduced to about 1/2 original amount.

3 large bananas 3/4 cup white sugar 1 egg 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 1/2 cups flour 1/3 cup melted butter Mash bananas and add sugar and egg. Add butter. Add dry ingredients. Bake at 375F for 20 minutes.