Pam's Page: Recipes

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STRAWBERRY CREAM CHEESE COBBLER

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 BERRY COBBLER

Frozen berries, dry cake mix, and 1 can of sprite. yummy cobbler. It sounds so easy - and it is good and weight watcher friendly! Ingredients
Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda)
Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping.
Bake 350 for 45-50 min.
You may be able to use frozen peaches instead of mixed berries.

 

Snickers Caramel Apple Salad

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

No Bake Strawberry Icebox Cake*

ingredients:

3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels

directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Bacon Cheese Potatoes (Slow Cooked)
*** If you would like to make these in the oven -- 400 degrees for an hour in a 9 x 13 baking dish, covered***
Ingredients
1/4 pound bacon, diced 2 medium onions, thinly sliced 4 medium potatoes, thinly sliced 1/2 pound cheddar cheese, thinly sliced salt and pepper butter Green Onions (optional)
Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.
(Make this recipe bigger if you are expecting company. Great to serve for a brunch!)

 

TACO SALAD

 (Almost a meal in itself)

 Brown 1 lb. ground beef. Drain fat. Add 1 small onion,1 bell pepper and cayenne pepper (to taste) and continue to cook for a few minutes until onion and bell pepper are tender.  Refrigerate until cool.  Add lettuce, shredded sharp cheddar cheese, 1-2 cans of pinto beans, and 1 regular sized bag of Fritos.  Add Catalina dressing to taste. (You can add tomatoes, black olives, sour cream, guacamole...what ever makes you happy)

In honor of Terri's up coming release, Terri's Lasagna recipe

Lasagna recipe:

2 pounds browned hamburger

2 Cans tomato soup

2 Cans tomato sauce

2 envelopes spaghetti sauce mix

1 Jar sliced mushrooms

Garlic salt

Onion salt

Table salt

1 Large can Italian tomato paste

8 oz. Cottage cheese

1 1/2 Cup Grated cheddar cheese

1 1/2 Cup grated Mozzarella cheese

Parmesan cheese

1 Box Lasagna noodles

Prepare noodles according to package directions and set aside.

Brown meat and drain. Mix in soup, tomato sauce, spaghetti sauce, mushrooms, tomato paste, and salts to taste. Simmer over low heat.

In a separate bowl combine cottage cheese and both grated cheeses.

In a 9X13 pan layer noodles, meat and cheese. Repeat layers. Top with parmesan cheese.

Bake at 350 for 30-40 minutes.

 

ALLIGATOR STEW

1 POUND OF GROUND BEEF

1 CAN PORK AND BEANS

1/2 ONION--CHOPPED

1/2 GREEN PEPPER CHOPPED (I use a medley of green, red, and yellow just for added color)

1/2 CUP WATER

1/2 CUP BROWN SUGAR

1/2 CUP KETCHUP

BROWN THE MEAT WITH THE ONIONS AND PEPPERS. DRAIN. STIR IN WATER, KETCHUP, AND BROWN SUGAR. RETURN TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES. SERVE WITH CORNBREAD.     

 Fried Chicken Rollups (Gluten Free)

2/3 Cup plus 2 Tablespoons vegetable oil

1 Onion, chopped

5 garlic cloves minced, or finely chopped

3 Cups shredded store bought rotisserie chicken

1 ½ Cups shredded Monterey jack cheese

12 small corn tortillas

1.       In a large skillet heat 2 Tablespoons oil over medium heat. Add the onion and garlic and cook, stirring until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.

2.       In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface and spoon ¼ Cup chicken mixture down the center of each tortilla. Roll up the tortillas.

3.       In the same skillet, heat the remaining 2/3 Cup oil over medium heat. Add the chicken rollups seam side down and cook, turning once until golden, about 2 minutes. Drain on paper towels.

 CHOCOLATE PUDDING DESSERT

This chocolate dessert is a family favorite.

1 Devils food cake mix prepared according to package directions.

1 Large box of vanilla instant pudding prepared according to package directions. 

16 Oz Cool whip

Chocolate syrup

1/2 Cup chopped pecans

Bake the cake in a 9X13 pan and set it aside to cool. Mix up the pudding and once it is set, pour it into a second 9X13 in container.

Cube the cake and press it into the pudding. drizzle with chocolate syrup and 1/4 cup pecans.

Spread with Cool whip. Top with more drizzled chocolate and the rest of the pecans. Cover and refrigerate.  ***the picture above uses a dozen crushed oreo cookies as a topping instead of chocolate syrup and nuts. Either works.***

  

WHITE CHOCOLATE CHERRY ALMOND FUDGE

 

Ingredients

2-1/2  cups sifted powdered sugar

2/3  cup milk

1/4  cup butter

12  ounces white chocolate baking squares with cocoa butter, coarsely chopped

1/2  teaspoon almond extract (optional)

3/4  cup snipped dried tart red cherries or dried cranberries

3/4  cup sliced almonds, toasted

Directions:

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

Butter sides of a heavy, medium saucepan. Add powdered sugar, milk, and 1/4 cup butter to saucepan. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing onto side of pan). Reduce heat to medium-low. Boil gently, without stirring, 5 minutes.

Reduce the heat to low. Add the white chocolate. If you like, stir in almond extract. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit and almonds. Quickly pour into prepared pan. Chill candy overnight.

When firm, use foil to lift fudge from pan. Cut into 1-inch squares. Store in a tightly covered container in refrigerator. Makes 64 pieces.

Need a great Christmas Brunch dish?

Bacon and Cheddar Quiche

This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.

Ingredients:

Crust:

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/2 cup cold butter, cut in small pieces

2 to 3 tablespoons ice-cold water

Filling:

8 strips lean bacon, cooked and crumbled

4 large eggs

1 1/2 cups half-and-half or whole milk

1/4 teaspoon dried leaf thyme

1/8 teaspoon pepper

1 cup shredded sharp Cheddar cheese

Preparation:

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.

Quiche serves 8.

 

 Gluten free Monster Cookies

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter (about 1 1/4 Cup)
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional ( used nuts instead)
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire rack to cool. Store in an air tight container.
***This is a great cookie even if you aren't living gluten free, but there are a couple of tips for when you bake them. The first thing to remember is the "monster" part of the title. These are intended to be big cookies and if you use less that the stated tablespoon of dough, they spread out too thin. You MUST allow them to rest on the hot cookie sheet for at least 3 minutes. They will be too soft to hold their shape properly if you don't.***

Cranberry Salad Parfaits

Original recipe makes 8 -10 servings

2 (3 ounce) packages cherry flavored Jell-O® mix

1 (16 ounce) can whole cranberry sauce

1 (20 ounce) can crushed pineapple with juice

1 (8 ounce) package cream cheese

1 cup chopped pecans

1 tablespoon mayonnaise

Directions

1. Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, distribute the remaining  1/2 in parfait glasses and chill in the refrigerator until firm.
2. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

 

Fudgy Pretzel Brownies

• Crisco® Original No-Stick Cooking Spray 
• 1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix 
• 1/3 cup Crisco® Pure Vegetable Oil  
•  3 tablespoons water
• 2 large eggs
• 2 1/2 cups coarsely chopped salted pretzel twists, divided 
•  1 cup chopped salted peanuts 
• 2/3 cup Smucker's® Caramel Spoonable Ice Cream Topping 
• 1/2 cup Pillsbury® Chocolate Fudge Frosting 
•  
•  Directions
• Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Stir in 1 cup chopped pretzels. Spread evenly in prepared pan. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• Stir peanuts, caramel topping and remaining 1 1/2 cups pretzels in small bowl just until coated. Spread evenly over cooled brownies.
• Place frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds. Cut small corner off bag. Starting in one corner of pan, drizzle evenly in a left to right sweeping motion, ending at opposite corner of pan. Chill 5 minutes or until frosting is set. Serve immediately.

PUMPKIN BREAD
 (THIS IS MOM'S RECIPE AND THERE IS NONE BETTER)

2 & 2/3 Cups flour

3 Cups sugar

1 & 1/2 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons nutmeg

1/2 teaspoon ground cloves

4 Eggs

1 Cup oil

2/3 Cup water

2 Cups pumpkin

1 Cup chopped nuts (pecans or walnuts)

Preheat oven to 325. Spray your bunt pan with Pam Baking spray, set aside.

Mix all ingredients in a large bowl to completely combined. Pour into pan and bake for 1 hour. Since oven temps vary, after an hour touch the top of the cake, if it doesn't feel done to you give it 5-10 more minutes. Insert a toothpick, if it comes out with moist crumbs attached, you're done.

Loosen the cake from the pan and invert onto a serving dish.

For the frosting, mix up enough powdered sugar, a splash of milk and a teaspoon vanilla. You can add more milk, in small amounts, until you have a thick, but pourable consistency.  Drizzle over warm cake.

TORTILLA SOUP FROM CANS

2 Cans cream of chicken soup

2 Cans Chicken and rice soup

1 large can cooked chicken

1 Can corn

1 Can ranch style beans

1 Can diced tomatoes (use Rotel if you like spicier soup)

Don't drain anything. Just dump it all in the crock pot and heat. Serve over chips with a sprinkle of cheese.

BACON WRAPPED WATER CHESTNUTS

1 lb bacon

16 ozs Whole water chestnuts

1/3 cup brown Sugar

1/3 Cup Miracle Whip Salad dressing

1/3 Cup bottled chili sauce

Preheat oven to 350 degrees F (175 degrees C).

Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.

Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks

 BLACK BEAN SOUP

This recipe comes from Linda McQuinn Carlblom.

1 LB Ground turkey

2 Cups frozen corn

2 (15oz) Cans seasoned black beans

1 (14.5oz) can diced tomatoes, undrained

1 (14.5 oz) can ready to serve beef broth

1 teaspoon cumin

3 teaspoons chili powder.

Brown turkey and drain off grease. Put in a large pan and add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 minutes to blend flavors.

***I have to admit, I played with the spices a bit. added some garlic, left out the cumin because I didn't have any. You might want to have some extra broth handy as well. I like my soup a bit more "soupy" than it originally turned out. Don't let my need to tweak discourage you. This turned out great. The longer it sat in the fridge, the more the flavors blended and the better it tasted.*** 

 SHOEPEG CORN SALAD

 INGREDIENTS

2 tablespoons olive or vegetable oil

2 tablespoons rice vinegar

1 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon pepper

2 (11-oz.) cans White Shoepeg Corn, drained

1 large tomato, chopped

3 to 4 green onions, chopped

1/2 green bell pepper, chopped 

 

In large bowl, combine oil, vinegar, brown sugar, salt and pepper; mix well.  Add corn, tomato, onions and bell pepper; toss to combine. Cover; refrigerate until serving time.

 

Snickers Cheesecake

 

Ingredients:

Crust:

24 chocolate sandwich cookies (such as Oreos)

4 tablespoons unsalted butter, melted

Filling:

3 8-oz. packages cream cheese, at room temperature

3/4 cup sugar $

3 large eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon lemon juice $

1 tablespoon cornstarch

3 regular-size Snickers bars, cut into 1/4-inch slices

1/4 cup caramel sauce, optional

1/4 cup chopped roasted and salted peanuts, option

Preparation

1. 1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. 2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. 3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. 4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.

 

Layered Strawberry Tiramisu (added 6 July)

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

3-1/2 cups  cold milk

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 pkg.  (3 oz. each) ladyfingers, split

1 tub  (6 oz.) COOL WHIP DIPS Strawberry Crème, thawed

2-1/2 cups  sliced fresh strawberries

2 squares  BAKER'S Semi-Sweet Chocolate, grated

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 min. or until well blended.

COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, COOL WHIP DIPS and berries. Repeat all layers.

REFRIGERATE 3 hours. Sprinkle with chocolate.

 BREAKFAST COOKIES (added 9 June)

1 stick softened butter or margarine

3/4 Cup Sugar

1 Egg

1 Cup all purpose flour

1/4 teaspoon baking soda

10 strips of bacon, fried crispy and crumbled

2 Cups Corn Flakes

1/2 Cup Raisins

First of all, you read the recipe right. Bacon and cornflakes. I've made these lots of time and they never fail to please. If I was you, I'd start with a double batch!

In a mixing bowl, cream butter and sugar. Beat in egg. Add flour and baking soda; mix well. Stir in bacon, cornflakes and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 15-18 minutes or unil lightly browned. Cool for two minutes before removing to wire rack. Store in the refrigerator. Makes 2 dozen cookies.

 

 OATMEAL NUT COOKIES

(These are my husband's favorite cookies. I've made them with pecans or walnuts. Both yummy!!)

1 1/2 Cup all purpose flour

1 Teaspoon baking soda

1 Teaspoon salt

1 Cup shortening

3/4 Cup sugar

3/4 Cup firmly packed brown sugar

2 Eggs

1 Teaspoon vanilla

2 Cups uncooked quick cooking oats

1 Cup chopped nuts

Preheat oven to 375 degrees. Lightly grease cookie sheet.

Mix flour, baking soda, and salt and set aside.

In a large bowl beat shortening, sugars, eggs, and vanilla till light and fluffy.

Stir in the flour mixture and the oatmeal until well combined. Stir in nuts.

Drop by rounded teaspoons, 2 inches apart, onto the prepared cookie sheet. Bake 10-12 minutes, or until golden brown. ENJOY!!!

CHOCOLATE MAYONNAISE CAKE
This cake was a staple at our house when I was growing up. It was the cake my brother always requested on his birthday. Don't let the mayonnaise turn you off. All the mayo does is replace the oil and some of the eggs. The cake is one of the moistest you'll ever make. The recipe calls for a layer cake, but here's a nice tip. If you make it in a 9X13 pan and cut 24 pieces, it's only 250 calories a piece.

CAKE

2 cups flour
1 2/3 cup sugar
2/3 cup Hershey's unsweetened cocoa (or other high-quality chocolate)
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
3 eggs
1 1/3 cup water
1 cup Hellman's (Best Foods) real or light mayonnaise

Frosting
1 stick (1/2 cup) butter or margarine (we used butter)
2/3 cup Hershey's unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.

Grease & flour bottoms of 2- 9" round cake pans. In a medium bowl, combine flour, cocoa, soda & powder, set aside.

In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

Pour into prepared pans.

Bake 30 to 35 minutes or until cake springs back when touched lightly in center.

Cool in pans on wire racks 10 minutes.

Remove from pans; cool completely on racks.

Frosting
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Use more milk if needed (we did not need any additional milk). Add vanilla and blend in well.

Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.

CHOCOLATE RASPBERRY LAYER BARS

1 2/3 Cups graham cracker crumbs

1 stick butter or margarine, melted

2 Cups semi sweet chocolate chips

2/2/3 Cups flaked coconut

14 Oz, can eagle brand sweetened milk

1 Cup seedless red raspberry jam

1/3 Cup finely chopped walnuts

1/3 Cup white chocolate chips

Combine graham cracker crumbs and butter in Medium bowl.  Press firmly into bottom of greased 13X9 baking pan. Sprinkle with 1 1/2 Cups semi sweet chips, then coconut: pour sweetened milk evenly over the top.

Bake in preheated 350 oven for 20-25 minutes or until lightly browned; cool completely in pan on a wire rack.

Spread jam over cooled top; sprinkle with walnuts. Place remianing semi sweet chips in a heavy duty zip lock bag. Place white chips in a second zip lock bag. Microwave together on Med. High heat for 45 seconds. Knead bags to mix. Microwave for an additional 10 seconds, kneading until smooth. Cut a small hole in the corner of each bag and drizzle both over the top of the bars. Chill for 5 minutes before slicing.

This is a favorite of mine. It does equally well as a snack, or take-it-with-you breakfast.

GARDEN BOUNTY MUFFINS

You can make them regular size or in the mini bite size and while they are great fresh baked, they are good a day or two old as the flavors blend.

1 Cup sugar

1 Cup shredded zucchini

1 Cup Shredded carrots

½ Cup raisins

½ Cup applesauce

1 Egg

2 Egg whites

2 Tablespoon vegetable oil

1 Teaspoon vanilla

2 Cups flour

2 Teaspoons baking powder

1 Teaspoon salt

1 Teaspoon grated orange peel

1 Teaspoon nutmeg

½ Teaspoon baking soda

1.       Preheat oven to 400 degrees. Spray 12 Cup muffin pan with nonstick cooking spray or use paper liners.

2.       In a large bowl, combine sugar, zucchini, carrots, raisins, apple sauce, egg, egg whites, oil and vanilla until well blended.

3.       In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg, and baking soda.

4.       Stir flour mixture into applesauce mixture just until moistened.

5.       Fill muffin cups ¾ full.

6.       Decrease oven temp. to 375 degrees.  Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from pan. Cool in wire rack for 10 minutes.

For the mini muffin pans, your bake time will be reduced, but since ovens vary, you’ll just need to keep an eye on them.

 

BANANA PINEAPPLE CAKE

3 Cups flour
2 Cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 eggs, beaten
2 Cups mashed bananas
1 Cup Oil
8 ½ oz. Crushed pineapple
1 ½ teaspoon vanilla

Sift dry ingredients and set aside. Mix eggs, oil, banana, pineapple, and vanilla. Make a well in the dry ingredients, pour in the egg mixture and mix till all is moist. Cook in floured bunt pan at 350 for 60-75 minutes.

Icing
½ to 1 stick butter
Dash salt
1 Teaspoon vanilla
2 Cups powdered sugar
2 Tablespoons milk

Pour half of the icing on the top of the hot cake while still in the pan. Cool for 15 minutes, then turn onto a plate and use the rest of the icing.

MEXICAN CORNBREAD

1 Box cornbread mix
1 Egg
1/3 Cup Milk
1 Can Cream Style Corn
1 ½ pounds browned and drained hamburger meat
14 Oz jar of Picante sauce or salsa
10-12 Oz. shredded cheese

Prepare cornbread mix using box directions with milk and eggs. Stir in the can of corn. Pour ½ of the mixture into a greased 9X13 pan. Top with meat, picante sauce and cheese. Top with remaining corn bread. Bake at 350 for 60 minutes.

CHOCOLATE CHIP OATMEAL COOKIES

Back in my High school days, when they taught girls how to cook from scratch, this was the first cookie I ever made. All these years later, it's still my favorite.

3/4 Cup Flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup softened butter or margarine
6 Tablespoons sugar
6 Tablespoons brown sugar
1/2 teaspoon vanilla
1/4 teaspoon water
1 Egg
1 Cup uncooked oatmeal
1 Cup chocolate chips
1/2 Cup chopped pecans or walnuts (Optional)

Heat oven to 375. Mix together the flour, soda, and salt. Set aside. In a second bowl blend together butter, sugars, vanilla, and water. Beat in the egg. Add to flour mixture. Mix well. Stir in oats and chocolate chips (nuts if you're using them). And drop by spoon fulls onto a greased cookie sheet. Bake for 10-12 minutes. Makes about 2-3 dozen cookies.