Sweet potato casserole by Cora
3 cups sweet potatoes mashed
2 eggs beaten
1/2 cup melted butter
1/2 cup milk
1 1/2 teaspoon vanilla
mix together put in pan
topping
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup pecans
mix togethr and put on top
bake at 350 for 35 minutes
Monday, November 21, 2011
Frosty Peanut Butter Pie
Frosty Peanut Butter Pie by Kristy
4 oz cream cheese, softened
1/4 C peanut butter
1/4 C sugar
1 teaspoon vanilla extract
1 pkg. (8 oz) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
chocolate syrup topping (optional)
In a mixing bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from the freezer 30 minutes before serving.
Yield: 6 servings
4 oz cream cheese, softened
1/4 C peanut butter
1/4 C sugar
1 teaspoon vanilla extract
1 pkg. (8 oz) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
chocolate syrup topping (optional)
In a mixing bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from the freezer 30 minutes before serving.
Yield: 6 servings
Winter Fruit Salad with lemon poppy seed dressing
Winter fruit Salad with lemon poppy seed dressing by Edina (allrecipes.com)
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pears - peeled, cored and diced
Directions
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pears - peeled, cored and diced
Directions
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
Pumpkin Bread
Pumbkin Bread by Kristy (allrecipes.com)
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Perfect Perogy Casserole
Perfect Perogy Casserole
16-20 perogies
1 onion, chopped
1/2C milk
1T butter
1/2C cooked ham (you can use other meat to, if needed)
1 green pepper, diced
1/4C shredded cheese
1 can mushroom soup (or any cream soup)
Melt butter.
Add onion, green pepper and any seasonings you prefer and saute.
Spray medium-sized casserole dish
Arrange semi-frozen perogies in dish
Add pepper/onion mixture
Add diced ham
Combine mile and soup and pour over top
Top with chedder cheese
Bake 350 degrees for 35 mins or microwave till heated through.
Enjoy!
Makes 6-8 servings
16-20 perogies
1 onion, chopped
1/2C milk
1T butter
1/2C cooked ham (you can use other meat to, if needed)
1 green pepper, diced
1/4C shredded cheese
1 can mushroom soup (or any cream soup)
Melt butter.
Add onion, green pepper and any seasonings you prefer and saute.
Spray medium-sized casserole dish
Arrange semi-frozen perogies in dish
Add pepper/onion mixture
Add diced ham
Combine mile and soup and pour over top
Top with chedder cheese
Bake 350 degrees for 35 mins or microwave till heated through.
Enjoy!
Makes 6-8 servings
Slow Cooked Turkey Dinner
Slow Cooked Turkey Dinner (modified recipe from Betty Croker Slow Cooker Meals)
8 small red potatoes, cut into fourths
1 small bag of baby carrots
1 cup chopped celery
2 turkey thighs (about 2 pounds), skin removed
¾ cup all-purpose flour
2 packets onion soup mix (dry)
2 cans (10 ¾ oz each) condensed cream of mushroom soup
2/3 cup chicken broth
1 cup white wine (optional)
1. Place potatoes, carrots, and celery in 4-5 quart slow cooker. Place turkey on vegetables.
2. Mix remaining ingredients in medium bowl; pour over turkey.
3. Cover and cook on low heat setting 10 hours.
8 small red potatoes, cut into fourths
1 small bag of baby carrots
1 cup chopped celery
2 turkey thighs (about 2 pounds), skin removed
¾ cup all-purpose flour
2 packets onion soup mix (dry)
2 cans (10 ¾ oz each) condensed cream of mushroom soup
2/3 cup chicken broth
1 cup white wine (optional)
1. Place potatoes, carrots, and celery in 4-5 quart slow cooker. Place turkey on vegetables.
2. Mix remaining ingredients in medium bowl; pour over turkey.
3. Cover and cook on low heat setting 10 hours.
Tuesday, January 18, 2011
Tortellini Pasta Salad
Tortellini Pasta Salad by Cora
20 oz fresh three cheese tortellini
1/2 red onion, chopped
2 celery stalks, chopped
1/2 of a log of summer sausage, chopped in small pieces
Italian Dressing to taste (start with a 1/4 cup)
Mix all ingredients together in large bowl and chill for a couple of hours or over night. You can serve right away but it is better if the italian dressing and marinate into everything.
20 oz fresh three cheese tortellini
1/2 red onion, chopped
2 celery stalks, chopped
1/2 of a log of summer sausage, chopped in small pieces
Italian Dressing to taste (start with a 1/4 cup)
Mix all ingredients together in large bowl and chill for a couple of hours or over night. You can serve right away but it is better if the italian dressing and marinate into everything.
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