[Hopeful Wishes]

I'm working on putting together a cookbook of good recipes. Anything at all. Side dishes, main dishes, brownies, cookies, pies, cakes, snacks etc...

I've been through the Holiday Cookie Thread. And thought I'd see if HGS could offer me any more recipes to add too my cook book (I would be happy to send any1 that wants one a copy via email, or post individual recipes that I have collected)

I'm currently on the Betty Crocker website finding some.

Any recipes would be great Thanks in advanced

[magoo320mj]

I'll give it a shot - most of the stuff I cook, I don't use a recipe for, but I'll see if I can figure out measurements ands stuff.

Enchiladas:

This is one of those recipes that you kind of have to plan for - it's very easy, but kind of time-consuming, and the meat takes about 8 hours to cook, so it's best if you prepare and have enough time. It's totally worth the wait!

1 2lb. beef roast or brisket
2 C water
1 pkg McCormick taco seasoning
1/2 tsp chili powder (there's also a chipotle version available that is FANTASTIC )
1 tsp cumin
1/4 C Italian salad dressing
1 dozen tortillas (I prefer corn, but my husband and kids like flour - use the soft taco size)
Approx. 4 C shredded cheese (I like a mix of cheddar and pepper jack)
1 can Old El Paso enchilada sauce (I cheat LOL)
1 small can diced jalepeno peppers (or green chilis, if you don't want that much heat)
1 Crock Pot

In your Crock Pot, combine water, taco seasoning, chili powder, cumin, and salad dressing. Place the roast or brisket in the Crock Pot. (If the water doesn't cover the meat, you can spoon the mixture over the top.) Cook on high for 6-8 hours or until meat falls apart easily with a fork. For better results, flip meat every few hours. When meat is finished, pull apart until shredded. (Be sure to remove fat.) Can be cooled and refrigerated until you're ready to assemble your enchiladas; you'll just have to reheat it first.

When you're ready for assembly, put the meat in a large pan with about half of the juices. (Strain for better results.) Add 1/3 of canned enchilada sauce, 1/3 of the shredded cheese, the jalepenos (or green chilis) and any other seasonings you might think it needs. Combine thoroughly, and make sure the cheese melts completely. Heat tortillas by placing them between damp paper towels and microwaving for about a minute. (All at once, not one by one! ) Place about 1/4 C meat on each tortilla, then add a generous amount of cheese. Wrap tortilla around filling and place seam side down in lightly greased baking pan. When pan is full, put about 1 to 1 1/2 ladles-full (how much is a ladle-full? LOL) of enchilada sauce over each enchilada. I like to add a little bit of the sauce that the meat cooked in, too - gives it better flavor. Add cheese over entire panful (I like a LOT of cheese, but use however much you want) and bake at 375 for fifteen minutes or until cheese is melted and just starting to brown. Remove from oven and let rest for five minutes. Serve with sour cream, guacamole, or any of your other favorite garnishes. Enjoy!

Note: This is NOT a low-fat or low-carb dish. LOL

[Blondehorse]

SOUTHERN PEANUT BUTTER CREAM PIE

Ingredients

Filling

• 1 baked pie crust
• 3 tablespoons cornstarch
• 3 egg yolks
• 1 pinch salt
• 2 tablespoons butter
• 1 1/2 cups brown sugar
• 2 cups milk
• 1 teaspoon vanilla
• 1/2 cup peanut butter

Meringue

• 3 egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Ganache

• 8 oz. semi-sweet chocolate
• 1 cup cream

Directions

Filling: Mix cornstarch, yolks, salt, butter, and brown sugar together in a heavy saucepan. Whisk in milk. Cook and stir over medium heat until thick. Remove from heat and cool 15 minutes. Stir in vanilla and peanut butter. Pour into crust.

Ganache: Simmer cream over medium-low heat. Remove from heat and whisk in chocolate. Pour ganache over top of pie. (You may not need to use all of the ganache)

Meringue: Beat egg whites and cream of tartar until foamy. Slowly add sugar and beat until stiff peaks form. Beat in vanilla. Spread over pie and bake in 400 degree oven until meringue is golden.

Chill pie before serving.




This is a really yummy recipe I found on the web. The chocolate ganache is my own addition, just because I really like peanut butter and chocolate combined. I only managed to eat a half piece at a time, it's so rich!

[annski88]

Baked Teriyaki Chicken

1 T cornstarch
1 T cold water
1/4 c brown sugar, packed
1/2 c soy sauce
1/4 c apple cider vinegar
1 clove of garlic, minced or 1/8 teaspoon garlic powder
1/2 t ground black pepper
1/2 t ground ginger
12 skinless thighs (I use ones with skin on and you can use other chicken too)

We double the recipe as well for that much chicken

In a small sauce pan combine all ingredients. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425

Place chicken pieces in a lightly greased baking dish. Brush chicken with sauce, turn pieces over and brush again. I dump the remaining sauce in the pan with them.

Cover with foil and bake for 30 min, turn pieces over and bake for another 30 min.

[Hopeful Wishes]

Thanks everyone! They all sound delicious!!

Here are the recipes I have for my cook book so far (I have omitted the ones posted above since they are already posted)

Feel free to add more I have a binder that I have put these in and color coded them by "category" We have all these little scraps of paper with recipes written on them all over the place, so I decided to make my own book, with recipes that I like in it, so when I'm stuck on something to make I can pull it out... And that way also not forget about recpies I've gotten a while ago. Would be happy to email the word files if you want to make your own copy Some of these are family recipes some are from friends and others off the web


BARBEQUE BACON QUESADILLAS
• 2 tablespoons olive oil
• 1/2 large yellow onion, sliced thin
• 6 slices bacon, diced
• 1 tablespoon brown sugar
• 8 (10 inch) flour tortillas
• 1 cup spicy barbeque sauce
• 1/4 cup chopped fresh cilantro
• 2 cups shredded Cheddar cheese
1. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
2. Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
3. Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

[COLOR="rgb(255, 0, 255)"]CRABMEAT ROLL-UPS
[/color]Ingredients
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup cocktail sauce
• 1 (8 ounce) package imitation crabmeat, chopped
• 1/4 cup shredded Swiss cheese
• 1/4 cup chopped green onion
• 4 (8 inch) flour tortillas
• 1/2 cup additional cocktail sauce for dipping
Directions
1. In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
2. Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
 
[COLOR="rgb(255, 0, 255)"]AMAZING SHRIMP STUFFED MUSHROOMS
[/color]Ingredients
• 20 large white mushrooms, stems removed
• 1 (4 ounce) can small shrimp, rinsed, drained and broken up
• 1/2 cup chive and onion flavored cream cheese
• 1/2 teaspoon Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 1 dash Louisiana-style hot sauce, or to taste
• 3/4 cup grated Romano cheese
Directions
1. Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
2. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
3. Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

[COLOR="rgb(255, 0, 255)"]APPLE LADYBUG TREATS
[/color]Ingredients
• 2 red apples
• 1/4 cup raisins
• 1 tablespoon peanut butter
• 8 thin pretzel sticks
Directions
1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.


[COLOR="rgb(255, 0, 255)"]APPETIZER STUFFED MUSHROOMS
[/color]Ingredients
• 12 large fresh mushrooms
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped green pepper
• 1 tablespoon butter or margarine
• 1 slice bread, toasted and cut into small cubes
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 dash paprika
• grated Parmesan cheese
Directions
1. Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
2. Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

[COLOR="rgb(255, 0, 255)"]HOT CRAB DIP
[/color]• 1 package (8 oz) cream cheese, softened.
• ¼ cup grated Parmesan cheese
• 4 medium green onions, thinly sliced (1/4 cup)
• ¼ cup mayonnaise or salad dressing
• ¼ cup dry white wine or apple juice
• 2 teaspoons sugar
• 1 teaspoon ground mustard
• 1 garlic clove, finely chopped
• 1 can (6 oz) crabmeat, drained, cartilage removed and flaked

1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.

2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

[COLOR="rgb(255, 0, 255)"]MEXICAN BEAN DIP
[/color]• 1 can refried beans
• 1 package shredded cheese
• 1 jar (pint) salsa
1. Mix refried beans and salsa in a baking dish.
2. Bake for 350 for 20-25 minutes (until bubbling)
3. Cover with cheese, bake until cheese is melted.
4. Serve with tortilla chips.

[COLOR="rgb(255, 0, 255)"]JALAPENO POPPERS SPREAD
[/color]• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese
• 2 (8 ounce) packages cream cheese, softened

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

[COLOR="rgb(255, 0, 255)"]JALAPENO CHEESE SQUARES
[/color]• 4 c. shredded cheese (2 packages)
• 4 beaten eggs
• 1 tsp. minced onion
• 5 jalapeno pepper, chopped
Baked in ungreased rectangular pan on 350 for 30minutes. Cut in squares and serve hot.
[COLOR="rgb(255, 0, 255)"]BEEF, BACON AND BLUES WRAP
[/color]• 2 soft cracker breads, 15 inches in diameter (from 17 oz package) or 3 flour tortillas (10inch)
• 1 pk (8 oz) cream cheese, softened
• 1 4oz crumbled blue cheese (1 cup)
• ¼ cup milk
• 6 slices bacon, crisply cooked and crumbled
• 2 T chopped fresh (1 T freeze dried chives)
• ¼ tsp pepper
• 1 lb sliced cooked deli roastbeef
• 2 cups lightly packed spring salad greens mixed or small lettuce leaves
• 2 medium tomatoes thinly sliced

1) Let cracker breads come to room temperature as directed on package. Meanwhile, mix cream cheese, blue cheese, milk, bacon, chives and pepper
2) Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast beef, salad greens and tomatoes (in that order) on cracker bread, leaving 4 inches at one side covered only with cream cheese mixture. Beginning at side covered with fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and fillings.
3) For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end). Cut remaining portion of each roll into 5 slices. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
 

[COLOR="rgb(255, 0, 255)"]SPINACH CHEESE BALLS
[/color]• 1 box (9 oz) frozen spinach, thawed. Squeezed to drain
• 1 cup Bisquick mix
• 2 c. shredded mozzarella cheese (8 oz)
• 1 egg
• 2 tsp Italian seasoning
• 1 tsp garlic salt
• 1 cup tomato pasta sauce (if desired)
1. Heat oven to 400°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.
2. Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.
[COLOR="rgb(255, 0, 255)"]CHEESY HERB PINWHEELS
[/color]• 3 cups Bisquick
• 1tsp Italian seasoning
• ½ tsp garlic powder
• 2/3 cup water
• 2 T butter, melted
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 cup pizza sauce

1. Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times.
2. Roll dough into 18x10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet.
3. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

 
[COLOR="rgb(255, 0, 255)"]EASY CHEESE STICKS
[/color]• 1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese cut in to 3x1/2 inch sticks
• Vegetable oil
• 1 cup Bisquick
• 1 tsp paprika
• ½ cup milk
• 1 egg
• Marinara sauce if desired

1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
SMOKED SALMON TARTS
• ½ cup bisquick mix
• ½ cup milk
• ¼ cup sour cream
• ½ tsp Worcestershire sauce
• 2 eggs
• 2/3 cup shredded Cheddar cheese
• ½ cup chopped smoked salmon
• 2 T sliced green onions

1. Heat oven to 400ºF. Spray 24 mini-muffin cups with cooking spray.
2. Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.


[COLOR="rgb(255, 0, 255)"]BACON, CHEESE AND TOMATO STRATA
[/color]• 7 cups lightly packed 1 inch cubes French bread (8oz)
• 2 cups shredded Cheddar cheese (8 oz)
• 2 cups chopped roma tomatoes (6med)
• 6 eggs
• 1 ½ cups milk
• 1 tsp Dijon mustard
• 1 tsp dried basil leaves
• ½ tsp salt
• 6 slices bacon
1. Spray 13x9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
2. In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours
3. Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
4. Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.
 
[COLOR="rgb(255, 0, 255)"]TEX-MED SAUSAGE AND EGG BAKE
[/color]• 12 oz bulk spicy pork sausage
• 5 cups frozen southern style hashbrown potatoes
• 1 can (4.5 oz) chopped green chilies (undrained)
• 3 cups shredded Colby-Monterey Jack Cheese (12 oz)
• 6 eggs
• 1 ½ cup milk
• ¼ tsp salt
• 1 cup Thick and Chunky Salsa
1. Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel
2. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
3. Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa
[COLOR="rgb(255, 0, 255)"]CHEESY SAUSAGE AND EGG BAKE
[/color]• 1 lb bulk pork sausage, cooked and drailed
• 1 ½ cups sliced fresh mushrooms (4 oz)
• 8 medium green onions, sliced (1/2 cup)
• 2 medium tomatoes, chopped (1 ½ cups)
• 1 ½ Bisquick mix
• 1 cup milk
• 1 ½ tsp salt
• 1 ½ tsp chopped fresh oregano leaves or ½ tsp dried oregano leaves
• ½ tsp pepper
• 12 eggs
1. Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.
[COLOR="rgb(255, 0, 255)"]CHEESY CHICKEN AND BROCCOLI BAKE
[/color]• 1 ½ cups chopped cooked chicken
• 1 medium onion chopped (1/2 cup)
• ¼ cup chopped bell pepper
• 1 box (9oz) cut broccoli, partially thawed
• 8 eggs
• 2 cups milk
• 1 cup all purpose flour
• ¼ cup grated Parmesan cheese
• ¾ tsp salt
• ¾ tsp dried basil leaves
• ½ tsp pepper
• 1 cup shredded Cheddar cheese (4 oz)
1) Heat oven to 400°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. Sprinkle chicken, onion, bell pepper and broccoli in baking dish.
2) In medium bowl, mix remaining ingredients except Cheddar cheese until smooth; pour over chicken mixture.
3) Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes bef

[COLOR="rgb(255, 0, 255)"]BROOKIE
[/color]• 1 box (19.5 oz) fudge brownie mix
• ½ cup veg oil
• ¼ cup water
• 2 eggs
• ¼ cup butter
• ¼ cup milk
• ½ cup sugar
• ½ cup packed brown sugar
• ½ cup chopped pecans
• ½ tsp vanilla
• 1 roll (16.5 oz) Pillsbury chocolate chip cookie dough

1) Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes
2) Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
3) Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
4) Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
 
[COLOR="rgb(255, 0, 255)"]CARAMEL BROWNIE
[/color]• 1 box (1 lb 6.5 oz) Original Supreme Brownie mix
• 1/3 cup vegetable oil
• ¼ cup water
• 2 eggs
• 1 cup chopped nuts
• 1 cup semisweet chocolate chips (6 oz)
• 25 caramels unwrapped
• 2 T milk
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
2. ‘Bake 25 minutes. Meanwhile, place caramels and milk in small microwavable bowl, microware uncovered on HIGH 1 1/2 to 2 1/2 minutes, stirring every minute until caramels are melted.
3. after removing pan from oven, immediately spoon caramel mixture over brownie to within 1/2 inch of sides; sprinkle with remaining nut mixture. Return to oven and bake an additional 10 minutes until toothpick inserted in brownie 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered at room temperature.

[COLOR="rgb(255, 0, 255)"]PUMPKIN STREUSEL CHEESECAKE BARS
[/color]Cookie Base
• 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
• ½ cup crushed gingersnap cookies
• ½ cup finely chopped pecans
• ½ cup cold butter
Fillings
• 2 packages (8 oz) cream cheese
• 1 cup sugar
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 T all purpose flour
• 1 T pumpkin pie spice
• 2 T whipping cream
• 2 eggs
Toppings
• 1/3 cup chocolate topping
• 1/3 cup caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator
 
[COLOR="rgb(255, 0, 255)"]IMPOSSIBLY EASY FRENCH APPLE DESSERT SQUARES
[/color]
STREUSEL
• 1 cup bisquick mix
• ½ cup packed brown sugar
• ¼ cup butter
• ¾ cup chopped nuts
FRUIT MIXTURE
• 6 cups sliced peeled tart apples (6 meduium)
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup bisquick
• 1 cup sugar
• 1 cup milk
• 2 T butter
• 4 eggs, beaten
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.
2. In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.
3. Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.
 
[COLOR="rgb(255, 0, 255)"]BAKED APPLES WITH GRANOLA
[/color]• 2 large crisp apples (Gala or Fuji)
• 2 T raisins or sweetened dried cranberries
• 2 T packed brown sugar
• 4 tsp butter
• 4 nature valley crunchy granola bars (2 pouches), crushed
• Milk, cream or fruit-flavored yogurt, if desired
1) Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
2) Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
3) Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
[COLOR="rgb(255, 0, 255)"]EASY CARAMEL APPLE BARS
[/color]• ½ cup cold butter
• 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
• 1 egg
• 1 cup finely chopped pealed apple
• ¾ cup caramel topping
• ¼ all purpose flour
1) Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2) In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3) Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples
4) Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.


[COLOR="rgb(255, 0, 255)"]FRUIT AND NUT SNACK BARS
[/color]Snack Mix
• 4 cups honey nut cheerios cereal
• 1 cup dried tropical three fruit mix
• ½ cup sunflower nuts
• ½ cup dry roasted peanuts
Syrup
• ¾ cup packed brown sugar
• ½ cup corn syrup
• ¼ cup peanut butter
• 1 tsp vanilla
1. Spray 13x9-inch pan with cooking spray. In large bowl, mix snack mix ingredients; set aside.
2. In 2-quart saucepan, mix all syrup ingredients except vanilla. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla.
3. Pour syrup over snack mix, stirring until evenly coated. Press mixture firmly in pan. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store tightly covered
 
[COLOR="rgb(255, 0, 255)"]PEANUT BUTTER-FUDGE BARS
[/color]COOKIE MIX
• 1 bag (1 lb 1.5 oz) Double Chocolate Chunk Cookie Mix
• ¼ cup vegetable oil
• 2 T milk
• 1 egg
• 1 bag (1 lb 1.5 oz) Peanut Butter Cookie Mix
• 3 T vegetable oil
• 1 T milk
• 1 egg
TOPPING
• 1 cup milk chocolate chips (6 oz)
• 1 cup powdered sugar
• 2 T peanut butter
• 2 to 3 T milk
• ½ cup coarsely chopped honey roasted peanuts
1) Heat oven to 350°F. In large bowl, stir double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls evenly over bottom of ungreased 13x9-inch pan.
2) In same large bowl, stir peanut butter cookie mix, 3 tablespoons oil, 1 tablespoon milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls over chocolate dough in pan. Swirl doughs together slightly, using metal spatula; spread and press evenly in pan.
3) Bake 25 to 27 minutes or until edges are light golden brown. Remove from oven; sprinkle evenly with chocolate chips. Let stand 2 minutes.
4) In small bowl, stir powdered sugar, peanut butter and enough of the 2 to 3 tablespoons milk until frosting is smooth and spreadable. Spoon frosting over chocolate chips; lightly swirl chocolate and frosting together. Sprinkle with peanuts; press lightly into topping. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows.

[Hopeful Wishes]

[COLOR="rgb(255, 0, 255)"]CHICKEN BROCCOLI CASSEROLE[/color]
6 to 8 (3) chicken breast
1 med. Onion
2 or 3 (1) celery stalks
2 c (1c) milk, heated
¾ c parmesan cheese
2 (10oz) (1) package broccoli spears
2 (8oz) (1) blocks cream cheese
2 (1) slices bread crumbs
Salt to taste
Broil chicken with celery and onion until tender. Cool, remove skin and bones. Cut chicken in to small pieces. Cook broccoli. Put layer of drained broccoli in to baking dish. Then chicken and ¼ c parmesan cheese. Melt cream cheese in hot milk and pour over chicken. Cover with crumbs and remaining Parmesan. Bake at 350 until slightly browned. Serves 6-8
[COLOR="rgb(255, 0, 255)"]GARLIC PORK ROAST WITH SWEET POTATOES[/color]

• 1 bonless pork loin roast (3 ½ lbs)
• 1 T veg. oil
• 1 Tsp salt
• ½ tsp pepper
• 4 cups 1 inch pieces pealed dark orange sweet potatoes
• 1 med onion, sliced
• 6 garlic cloves pealed
• 1 cup chicken broth
1) Remove fat from pork. Heat over medium heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10minutes, until brown on all sides
2) In 4-5 quart Crockpot place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.
3) Cover, cook on low heat 8-10 hours


[COLOR="rgb(255, 0, 255)"]CARAMEL BISCUIT BITES[/color]
• 1 tsp sugar
• 1/8 tsp ground cinnamon
• 1 Pillsbury microwave frozen buttermilk biscuit
• 2 T caramel apple dip
• 2 tsp milk
• 1 tsp chopped pecans (if desired)
1. In serving bowl, mix sugar and cinnamon. Microwave biscuit as directed on bag. Cut biscuit into 8 wedges; toss in sugar mixture.
2. In small microwavable bowl, mix caramel apple dip and milk. Microwave uncovered on High 15 to 30 seconds or until melted and hot. Stir; drizzle over biscuit pieces. Sprinkle with pecans.

[COLOR="rgb(255, 0, 255)"]LINDA'S CORN PUDDING[/color]
• 4 eggs
• ½ c sugar
• 2 c milk
• 1 bag corn
• 1 ½ T flour
Mix all ingredients together. Dot the top with butter. Bake at 400 for 20mintues. Increase to 450, and bake for 15 minutes.

[COLOR="rgb(255, 0, 255)"]DEVILED EGGS MEXICANA
[/color]INGREDIENTS:
* 1 doz. jumbo eggs [Hard Boiled]
* 4 Jalapeno peppers, diced fine.
* 2 tsp. liquid from the jar of peppers
* 1/4 cup finely chopped fresh dill or 1 tsp. dried
* 1 tsp. green jalapeno Tabasco® sauce
* 2 Tbl. Miracle Whip®
* 1 tsp. salt or to taste
* 1 tsp. ground black pepper or to taste
*Paprika
PREPARATION:
* Hard boil eggs and let cool. Peel the eggs and cut in half lengthwise. Remove yolks and add the rest of the ingredients except paprika and process by hand or food processor to a coarse paste. Fill a pastry bag (I use a ziploc and cut off the corner) with the yolk mixture and extrude into the halves of egg whites. [This can be done by hand with a fork or spoon]. Sprinkle the tops of the deviled eggs with paprika and serve.
Serves 6-8
 

[COLOR="rgb(255, 0, 255)"]RICE AND CHEESE CASSEROLE[/color]
• 1 cup uncooked instant rice
• 1 package (8oz) shredded cheese
• 2 cups packaged shredded carrots
• 4 medium green onions chopped (1/4 cup)
• 2 eggs
• ¼ cup milk
• 1/3 cup dry bread crumbs
• 1 T butter
1) Heat oven to 350ºF. Grease square pan, 8x8x2 inches
2) Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butte
3) Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.
HASHBROWN CASSEROLE
• 1 (32 oz) bag frozen hashbrown potatoes
• 8 oz carton sour cream
• 1 can cream of chicken soup (or cream of mushroom)
• 1 medium onion, chopped
• 4 T butter, melted
• Salt and pepper to taste

Butter a 2 quart casserole dish. Mix all ingredients and transfer to baking dish. Combine all ingredients and put in 2 quart casserole dish. Melt 4 tablespoons butter and drizzle over the top of casserole. Bake at 350°F for 45 minutes.



ALSO, SOME OF THESE I HAVE MADE, OTHERS I HAVE NOT. IF YOU'D LIKE ANY ADVICE ON THE ONES I'VE MADE I'M HAPPY TO GIVE IT!

[Harley2]

subscribing....

[Hopeful Wishes]

I love your signature harley! Boyfriend has threatened to leave me if I make even 1/4 of these recipes I'm coming up with! hehe..... If he thinks its bad now... Just wait until the cookbook is COMPLETELY PRINTED and in the kitchen... hahahaha-- Won't have to worry about anyone stealing him from me.. he'll be fat by the time I'm done with him, and won't want to leave my cooking!

[Hopeful Wishes]

BLOOMING ONION!!!
Ingredients

1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions

Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

[TrailBlazer]

Rolled Brisket


3 1 \ 2 - 4 pound beef brisket
onion soup mix
1 tsp. Dry mustard
1 \ 2 tsp. Sugar
2 tsp. Oregano
put half of mixture on shiny side of foil then place brisket, then cover with other half of mixture.
Cook at 250 for six hours.
Make gravy.