SUPER BOWL DIPS 9-1-12 Top of Page
1. Fondue Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyère and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.
8. Deviled Dip Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
9. Pimiento-Cheese Dip Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders.
For 47 more game day dips, visit foodnetwork.com
SPECIAL MEATBALLS 9-1-12
1 jar grape jelly
1 can tomato paste
1 can tomato sauce
Brown and drain meatballs and put in crockpot. Add WOR sauce to taste. Cook for 2 hours.
JIFFY PUMPKIN DESSERT 9-1-12
4 large eggs, beaten
1 1/2 cups sugar
2 tbsps. pumpkin pie spice
1 large can pumpkin
1 large can evaporated milk
Mix together and put in ungreased 9x13" pan. Top with 1 1/2 sticks margarine. Top with 1 jiffy cake mix. Bake 1 hour at 350°.
PUMPKIN DESSERT 9-1-12
1 large can pumpkin pie mix
6 eggs
1 large can evaporated milk
Mix together and pour into ungreased 9x13" pan. Mix 1 yellow cake mix (not jiffy) and 1 stick softened margarine until crumbly. Put on top of pumpkin mixture. Bake at 350° for 50 minutes. Serve with cool whip.
TACO SOUP 9-1-12
1/2 pound hamburger
1 large onion, chopped
2 large cloves garlic, minced
1 tsp. garlic powder
1 can (15.5 oz) corn
2 cans (14.5 oz.) diced, stewed tomatoes
1 can Ro-tel tomatoes and chilis
1 can (16 oz.) pinto beans
1 can (16 oz.) kidney beans
1 can (4 oz.) diced green chilis, optional
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 1/2 cups water
1/2 tsp. pepper
Cook together hamburger, onion, garlic and drain. Add the corn, tomatoes, Ro-tel, beans and chilis. Do not drain. Stir in taco and ranch dressing mix, water and pepper. Simmer on medium heat for 30 minutes. Can be used in a slow cooker.
CROCKPOT MEATBALLS 9-1-12
2 pounds prepared frozen meatballs
1 12 oz. bottle chili sauce
1 can jellied or whole cranberry sauce
Mix together and add 1/2 cup orange marmalade if desired. Simmer in crockpot.
PEACH CAKE 9-1-12
1 pkg lemon, orange or yellow cake mix
3 eggs
1 can peach pie filling
Mix together with spoon. Put in greased and floured 9x13" pan.
Topping:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans
Sprinkle over top. Bake per cake mix directions. Serve with cool whip.
PINEAPPLE ICED TEA 9-1-12
3 cans unsweetened pineapple juice
1 cup sugar
12 cups regular iced tea
Mix together.
PINEAPPLE LIMEADE 9-1-12
1 cup sugar
6 cups unsweetened pineapple juice
1 cup lime juice
2 liters sparkling water
lime slices
Mix together.
APPLE PIE COFFEE CAKE (8-4-12, not given) 9-1-12
Cream:
1 cup sugar
1/4 cup margarine
Add:
2 beaten eggs
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups peeled and sliced or diced apples
Mix together. Sprinkle 1/2 cup chopped nuts over top. Great 9 inch pie pan. Bake at 350° for 30-40 minutes. Test as you would a cake.
BANANA COFFEE CAKE (8-18-12, not given) 9-1-12
1 yellow cake mix, prepared
3 very ripe bananas
3 envelopes of instant oatmeal (2 bananas and cream and
1 plain)
Spray a 9x13" pan. Mix cake mix per package directions. Mash bananas and add oatmeal and put in cake pan.
Mix:
1/2 cup splenda or sugar
1/2 cup chopped nuts
1-1 1/2 tsps. cinnamon
Sprinkle on top of the cake batter. Bake at 350° for 30-35 minutes.
APPLE COFFEE CAKE 9-8-12 Top of Page
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350°. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
BANANA COFFEE CAKE (8-18-12) 9-8-12
1 yellow cake mix, prepared
3 very ripe bananas
3 envelopes of instant oatmeal (2 bananas and cream and
1 plain)
Spray a 9x13" pan. Mix cake mix per package directions. Mash bananas and add oatmeal and put in cake pan.
Mix:
1/2 cup splenda or sugar
1/2 cup chopped nuts
1-1 1/2 tsps. cinnamon
Sprinkle on top of the cake batter. Bake at 350° for 30-35 minutes.
PEACH CAKE 9-1-12
1 pkg lemon, orange or yellow cake mix
3 eggs
1 can peach pie filling
Mix together with spoon. Put in greased and floured 9x13" pan.
Topping:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans
Sprinkle over top. Bake per cake mix directions. Serve with cool whip.
PINEAPPLE ICED TEA (9-1-12, not given) 9-8-12
3 cans unsweetened pineapple juice
1 cup sugar
12 cups regular iced tea
Mix together.
JALAPENO PEPPER SPREAD (8-25-12) 9-8-12
2 pkgs. cream cheese (can use light)
1 cup mayonnaise (can use light)
1/2 cup shredded monterey jack (or pepper jack)
1/4 cup chopped canned green chilis
1/4 cup diced canned jalapenos (or can use 1/2 cup fresh
jalapenos instead of chilis and jalapenos)
1 cup shredded parmesan
1/2 cup cracker, bread or tortilla chip crumbs
Combine ingredients until blended. Spread in ungreased pie plate. Sprinkle with parmesan and top with crumbs. Bake at 400° for 25 minutes.
A-TO-Z BREAD (Country Woman May/June 1996) 9-8-12
1-1/2 cups sugar
1 cup canola oil
3 eggs, lightly beaten
2 cups A to Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
A to Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas (ripe), mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Dried plums, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated
In a bowl, combine the sugar, oil and eggs. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
BANANA CHOCOLATE CHIP MUFFINS 9-15-12 Top of Page
1 yellow cake mix, dry
2 eggs
3-4 very ripe bananas, mashed
1 cup chocolate chips
Combine cake mix and eggs, add bananas. Add chocolate chips coated with flour. Pour into muffin cups or loaf pans. Bake per directions on cake mix.
THREE BERRY DELIGHT 9-15-12
1 quart cranberries
1 quart blueberries
1 quart strawberries
1/2 cup chopped walnuts
can add sugar to taste
2 knox unflavored gelatin
Chop but do not liquefy. Put in container overnight.
CHICAGO HOT 9-15-12
Chop tomatoes and let drain while fixing other ingredients. However many tomatoes you have is half the recipe. Add green peppers, celery, and onion. Mix together.
2 cups white vinegar
2 cups sugar
Dissolve sugar in vinegar. Add to vegetables. Add mustard seed to taste, about 1-2 tsps. The more mustard seed you use the hotter it gets.
HEARTY VEGETABLE LASAGNA 9-15-12
16 oz. lasagna noodles
16 oz. fresh mushrooms, sliced
3/4 cup chopped green pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tbsps. vegetable oil
2 26 oz. jars pasta sauce
1 tsp. dried basil
15 oz. part skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated parmesan cheese
Cook lasagna noodles until al dente. Rinse with cold water and drain. In large saucepan, cook and stir mushrooms, green peppers, onion and garlic in vegetable oil. Stir in pasta sauce and basil and bring to boil. Reduce heat and simmer about 15 minutes. In a separate bowl, combine ricotta cheese, 2 cups mozzarella cheese and eggs. Preheat oven to 350°. Spread 1 cup tomato sauce in the bottom of a greased 9x13" pan. Layer one half each lasagna noodles, cheese, sauce, parmesan cheese. Repeat. Top with 2 cups mozzarella cheese. Bake uncovered 40 minutes. Let stand 15 minutes before serving.
FAJITAS IN A BLANKET (not given) 9-15-12
POTATO SOUP 9-15-12
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced, cooked ham
3 1/4 cups water
2 tbsps. chicken bouillon granules
1/2 tsp. salt (or to taste)
1 tsp. pepper (or to taste)
5 tbsps. butter
5 tbsps. flour
2 cups milk
Combine potatoes, celery, onion, ham and water in stock pot. Bring to boil. Cook over medium heat until potatoes are tender. Stir in chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium low heat and whisk in flour with a fork. Cook stirring constantly until thick. Slowly stir in milk until all milk is added. Continue stirring until it is thick. Stir milk mixture into stock pot. Cook until heated through. Serve immediately.
PEACH CAKE (9-1-12) 9-15-12
1 pkg lemon, orange or yellow cake mix
3 eggs
1 can peach pie filling
Mix together with spoon. Put in greased and floured 9x13" pan.
Topping:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans
Sprinkle over top. Bake per cake mix directions. Serve with cool whip.
NO SHOW 9-22-12 Top of Page
NO SHOW 9-29-12 Top of Page
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