Recipe: Assorted Recipes (22) - 02-12-00 Recipe Swap (updated)
Recipe Collections22 ASSORTED RECIPES
Recipe Swap - February 12, 2000
RECIPES IN THIS FILE:
Broccoli Salad
Mexican Casserole
Jumbo Stuffed Pasta Shells
Crockpot Roast Beef Dinner
Creamy Hummus
Homemade Tahini
Make-Ahead Brunch Egg Casserole
Savory Sandwich Ring
Pizza Pillow Snacks
Chocolate-Peanut Butter Cookie Pie
Company Cheesecake
Philly 3 Step Mini-Cheesecake Baskets
Mexican Fiesta Biscuit Bake
Cherry Delight
Easy Cinnamon Rolls
Cherries and Cream Parfaits
Cherry Surprise Rolls
Cherry Cheese Cupcakes
Strawberry Torte
Rustic Village Spinach Stuffed Bread
Better Than Anything Cake
Swedish Pancakes
BROCCOLI SALAD
From: Becky,LA
FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup vinegar
1/2 cup sugar
FOR THE SALAD:
1 head broccoli, cut into flowerettes
1 red onion, sliced thin
8 slices bacon, cooked/crumbled
1/2 cup raisins
1/2 cup cashews
Mix the ingredients for the dressing together; set aside.
Toss the salad ingredients together in large bowl.
Toss salad with dressing when ready to serve.
MEXICAN CASSEROLE
Source: DANA (Quick and Easy, especially for D&D)
From: Becky,LA
2 pounds hamburger (browned/drained of fat)
2 cans (10 3/4 ounces each) cream of chicken soup
2 cans (1 pound each) Ranch style beans
2 cans (10 ounces each) Rotel tomatoes
Shredded cheese
Crushed corn chips
Mix hamburger, (undiluted) soup, beans and tomatoes together; put in casserole dish. Top with cheese and crushed corn chips.
Bake in a 350 degree F oven for 20 minutes.
JUMBO STUFFED PASTA SHELLS
From: Becky,LA
10 jumbo pasta shells, cooked
12 ounces Ricotta cheese
1 package spinach, chopped and drained
1 large egg, beaten
1/2 cup grated Parmesan or Romano cheese, divided use
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups spaghetti sauce (I use Grisanti's any type is fine)
1/4 cup Parmesan or Romano cheese
Boil jumbo pasta shells according to package directions (add 2-3 extras in case a few break). Drain shells and rinse with cool water.
Mix ricotta, spinach, egg, 1/4 cup grated cheese, garlic powder, salt and pepper together in a bowl.
Stuff each shell with ricotta mixture place in greased casserole.
Top with spaghetti sauce and the remaining 1/4 cup grated cheese.
Bake at 350 degrees F for 30-45 minutes.
CROCKPOT ROAST BEEF DINNER
From: Becky,LA
Makes 6 servings
1 chuck roast
Salt and pepper, to taste
1 cup water
1 large onion, chopped
1 bell pepper, chopped
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 bay leaf
5 carrots, peeled and quartered
5 potatoes, peeled and quartered
1 (10 3/4 ounce) can condensed cream of mushroom soup
Season beef with salt and pepper; brown roast in skillet.
Put 1 cup water in crock pot. Add onion, bell pepper, celery, parsley, garlic and bay leaf to crock pot. Place browned roast on top. Place carrots around roast. Place potatoes on top of roast.
Cover crock pot and cook on HIGH for 8 hours.
Remove potatoes, carrots and roast; keep warm. Discard bay leaves.
In blender or food processor puree remaining ingredients in crock pot. Return puree crock pot; stir in (undiluted) mushroom soup. Adjust salt and pepper. Reheat gravy on high (I like to put meat back into gravy for a few minutes).
CREAMY HUMMUS
From: Marie/Me
It took me five years to figure out how to get my hummus dip as creamy as the hummus at my favorite Middle Eastern restaurant, the Mediterranean Cruise in Eagan, Minnesota. Actually, I got so bummed out that I stopped even trying for about two years, since it always came out chewy and pithy.
However, while blending up some pesto last week I came to a jarring realization. In order to unlock the secret of truly creamy, succulent hummus:
USE A BLENDER! Annihilator setting! You can use a food processor, but the hummus won't be quite a creamy. No matter how hard you try.
A blender will yield perfect hummus, every time. Just remember to add the ingredients in the correct order and use a spatula to ensure that all the garbanzos get crushed.
1/3 cup lemon juice
1/3 to 1/2 cup warm water (as needed)
1/4 cup tahini*
1 clove garlic
Salt and pepper, to taste
1 (16 ounce) can garbanzo beans, rinsed and drained
Put lemon juice, 1/3 cup warm water, tahini and garlic in food processor. Add a little salt and pepper. Start BLENDER and let it run, adding a few beans at a time. Mixture will start to emulsify. Continue until all beans are used. Add the remaining warm water as needed for consistency.
Put hummus in fridge to chill, overnight ideally.
*If you can't find tahini in the local grocer's or health food store, you can try to make it yourself. I never have, but here is a recipe should work.
HOMEMADE TAHINI
4 cups sesame seeds
1/4 to 1/2 cup vegetable oil
Preheat oven to 350 degrees F.
Spread out seeds on a cookie sheet.
Bake 8 to 10 minutes, turning frequently.
Process in blender or food processor, adding oil slowly until it forms a smooth paste.
MAKE-AHEAD BRUNCH EGG CASSEROLE
From: KellyWA
7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
2 cups half and half or milk
1 teaspoon dry mustard
1 teaspoon salt
Lightly butter each slice of bread. Cut seventh slice of bread in half. Place bread in a 13x9-inch buttered glass baking dish; set aside.
Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage; set aside.
Beat eggs. Add half and half or milk, dry mustard and salt; beat again. Pour egg mixture over bread, sausage and cheese.
Cover with foil and refrigerate overnight. At this point, it may be frozen until ready to use. (If using from frozen, remove from freezer and thaw overnight in refrigerator.)
WHEN READY TO BAKE:
Remove foil. Bake at 350 degrees F for 45 minutes or until casserole is bubbly and lightly browned on top.
This casserole is best when it stands 30 minutes after baking. This dish reheats easily.
SAVORY SANDWICH RING
From: Jane, AR
Makes 8 servings
2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
8 ounces thinly sliced deli meat such as: hard salami, bologna, or ham
4 ounces thinly sliced cheese such as: Muenster, Swiss, or American
2 cups lettuce, chopped into thin strands
6 tablespoons Italian dressing, divided use
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
Preheat oven to 350 degrees F.
Place dough, seams side down, on a 15-inch round baking stone. Join ends of dough together to form 1 large ring. Cut six to eight diagonal slashes (1/2-inch deep) on top of dough. Lightly brush dough with vegetable oil. Spread garlic over dough. Sprinkle with oregano and basil.
Bake 26-30 minutes or until deep golden brown. Immediately remove bread to a cooling rack; cool completely.
To assemble sandwich, cut bread in half horizontally. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.
PIZZA PILLOW SNACKS
From: Jane, AR
Makes 16 servings
2 packages (10 ounces each) refrigerated pizza crust
1 (8 ounce) can pizza sauce, divided use
1 1/2 ounces sliced pepperoni, cut into quarters (1/2 cup)
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 cup shredded Colby-Jack cheese (4 ounces)
Olive Oil
1 garlic clove, pressed
2 tablespoons freshly grated Parmesan cheese (1/2 ounce)
1 teaspoon dried oregano leaves
Preheat oven to 425 degrees F.
Roll 1 pizza crust into a 10x12-inch rectangle. Place on a baking stone. Spread 1/4 cup of the pizza sauce over crust to within 1/2-inch of crust edge. Sprinkle pepperoni and bell peppers evenly over crust along with Colby-Jack cheese.
Unroll remaining pizza crust; place over cheese-topped crust shaping as needed to match edges. Press edges together with fingers to seal. Lightly brush crust with olive oil. Spread garlic evenly over crust. Sprinkle Parmesan evenly over crust along with oregano.
Score (do not cut all the way through) crust lengthwise and crosswise to form 4 rectangles. Diagonally score each rectangle to form 4 triangles for a total of 16 triangles.
Bake 14-16 minutes or until deep golden brown. Use pizza cutter to separate triangles.
Serve with warmed remaining pizza sauce.
CHOCOLATE-PEANUT BUTTER COOKIE PIE
Source: Pillsbury Recipe Booklet - Quick & Easy Bake-Off, March 1998, #205
Makes 16 servings
From: Jane, AR
1 (18 oz.) package refrigerated chocolate chip cookie dough
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves (if desired)
Heat oven to 350 degrees F.
Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan.
Bake at 350 degrees F for 14 to 18 minutes or until golden brown. Cool 15 minutes.
In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves.
Refrigerate 1 hour or until chocolate is set.
COMPANY CHEESECAKE
Source: Better Homes & Gardens Cookbook
From: Jane, AR
Makes 12-16 servings
FOR THE CRUST:
1 3/4 cups fine graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 cup butter, melted
FOR THE FILLING:
3 eggs, well-beaten
2 pk. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 tsp. salt
2 tsp. vanilla
1/4 tsp almond extract
3 cups dairy sour cream
TO PREPARE THE CRUST:
Combine all the ingredients for the crust. Press on bottom and up 2/3 of sides of a 9-inch springform pan. Set aside.
TO PREPARE THE FILLING:
Beat together all the ingredients for the filling, except the sour cream. Blend in sour cream. Pour into crust.
Bake at 375 degrees F about 35 minutes or just till set; cool. Chill 4-5 hours (filling will be soft).
VARIATIONS:
Jane:
"A variation I just thought of is to use chocolate wafers instead of graham crackers and drizzle syrup on cheesecake before baking, then take knife and swirl throughout cheesecake, so that it bakes right inside! Of course, that's for big one. Perhaps just putting a "drip" into each mini one would do the trick.
This applies to both also - melt 3 squares of semisweet chocolate. Pour melted chocolate onto waxed paper and spread into 2-inch wide strip. Let stand till cool but not firm. Pull vegetable peeler across chocolate (or maybe new cheese knife would work), and transfer curls to a plate. Store curls in freezer. Garnish cheesecakes before serving."
PHILLY 3 STEP MINI-CHEESECAKE BASKETS
Source: Kraft Philadelphia Cream Cheese
From: Jane, AR
Make 12 servings
(These were for Easter, but I'm sure using Halloween candy or other appropriate candy for season will work.)
PLACE ON BOTTOM OF 12 PAPER LINED MUFFIN CUPS:
12 vanilla wafers (or chocolate wafers)
MIX TOGETHER:
2 pkg (8 oz each) Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
ADD:
2 eggs
Pour cream cheese mixture into muffin cups.
Bake at 350 degrees F for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Sprinkle with coconut* and jelly beans just before serving. Shape licorice to make basket handles.
*To tint coconut, toss with a few drops of green food coloring in a small zipper style plastic bag. To make a full-size cheesecake special for Easter, decorate with coconut and jelly beans.
MEXICAN FIESTA BISCUIT BAKE
From: Jane, AR
2 Tbsp. butter, melted
1 large and 1 small tube of Grand Biscuits
1 (16 oz) jar Thick n Chunky salsa
3 cups shredded Jack cheese (12 oz)
1/2 diced cup bell pepper
1/2 cup sliced green onions
1 (4 oz) can sliced ripe olives
Heat oven 375 degrees F.
Spread butter in bottom of 9x13-inch baking dish.
Separate dough into 13 biscuits, snip each into 8 pieces with kitchen shears. Place all in a bowl and toss with 1 3/4 cup salsa. Spoon into baking dish. Sprinkle with cheese, pepper, onion and olives.
Bake 35 to 45 minutes let stand 15 minutes before serving.
P.S. I always add garlic!
CHERRY DELIGHT
From: Georgie,NJ
2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
4 cups whipped topping
3/4 cup sugar
1 tsp vanilla
1 (8 oz) pkg cream cheese, softened
1 (21 oz) can cherry pie filling
Combine graham cracker crumbs and melted butter. Press into a 13x9-inch baking pan.
Combine whipped topping, sugar and vanilla. Add cream cheese and whip until stiffened. Spread into graham cracker crust.
Spoon cherry pie filling over cream cheese mixture. Chill for 24 hours before serving.
EASY CINNAMON ROLLS
From: Jane, AR
2 tubes crescent roll dough*
Cinnamon and sugar mixed (Some people like more cinnamon and less sugar. Mix according to your personal taste.)
Chopped nuts
Sprinkle cinnamon sugar mixture on the crescent triangle and a small spoonful of your chopped nuts. Roll into a roll and place on your baking surface. I use a baking stone for even baking. Place the tips of your rolls to the center of the baking surface.
Bake according to package instructions. After they are brown, remove from the oven and top with your favorite glaze.
*If you want to make a larger circle, just make more crescent rolls. For a smaller family you may just need one roll.
You can top with cherry halves, and nuts for a festive circle. You could also put these shaping a tree for Christmas. You will find people asking for these at all of your get togethers. It is a super dessert and super easy to make.
CHERRIES AND CREAM PARFAITS
From: Georgie,NJ
1 cup light sour cream
1 Tbsp sugar
1 (21 oz) can cherry pie filling
1 tsp lemon juice
Fresh mint leaves (optional, to garnish)
Beat sour cream and sugar in small bowl. Set aside.
Reserve 4 cherries from pie filling. Set aside. Combine remaining cherry pie filling with lemon juice.
Alternate layers of cherry pie filling with cream mixture in four parfait glasses, ending with pie filling. Dollop with cream mixture. Garnish with cherry and fresh mint.
CHERRY SURPRISE ROLLS
From: Jane, AR
2 cans crescent roll dough
1 (21 oz) can cherry pie filling
Take each roll triangle and add a spoonful of the cherry pie filling. Place these with the tip of the roll facing the center of your wheel. These are best baked on a flat stone, but a cookie sheet will be just fine.
Bake until brown following the package instructions.
When finished, top with your favorite glaze and you have a beautiful easy treat for the whole family.
CHERRY CHEESE CUPCAKES
From: Georgie,NJ
2 pkgs (8 oz each) cream cheese, softened
2/3 cup powdered sugar
2 eggs
1 tsp vanilla
24 vanilla wafers
1 (21 oz) can cherry pie filling*
Cream together cream cheese, powdered sugar, eggs and vanilla. Mix well.
Place 1 vanilla wafer in bottom of each greased muffin tin.** Fill 3/4 full with cheese mixture.
Bake at 350 degrees F for 20 minutes.
When cooled, place 1 tsp pie filling on each cupcake. Refrigerate before serving.
*Can also use blueberry or peach pie filling.
**I use the aluminum muffin liners so it's easier to serve and eat.
STRAWBERRY TORTE
From: Gina, Fla
1 angel food cake, torn into pieces
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 large container Cool Whip, thawed
1 can strawberry pie filling
Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl.
Mix the cream cheese with the condensed milk till well blended and smooth. Fold in the Cool Whip and blend well. Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate till ready to serve.
RUSTIC VILLAGE SPINACH STUFFED BREAD
(bread machine)
From: Gina, Fla
Serve warm or at room temperature. Excellent for a buffet, picnic or as an appetizer.
FOR THE BREAD DOUGH:
1 1/2 cups warm water, 100-110 degrees F
2 tablespoons olive oil
4 cups bread flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2 teaspoons yeast
FOR THE SPINACH MIXTURE:
1/2 cup onion
1/2 cup bell pepper
2 cloves garlic, chopped fine
3 cups fresh spinach, stems removed, washed and dried
FOR THE FILLING:
1/2 cup grated Romano cheese
3/4 cup feta cheese
1/4 cup chopped pepperoni
1 teaspoon Italian seasoning
TO PREPARE THE BREAD DOUGH:
Add all ingredients to bread machine according to manufacturers directions. Set machine on DOUGH setting. When cycle is comples, remove dough from machine.
MEANWHILE, TO PREPARE THE FILLING:
Saute onion, bell pepper, garlic and spinach until limp; cool.
TO SHAPE AND BAKE:
Roll bread dough into 20x15-inch rectangle. Sprinkle Italian seasoning, cheeses, pepperoni and cooled spinach mixture evenly over dough. Roll jelly roll style to make 20-inch loaf. Be sure to seal edges and ends carefully. Place seam side down on baking pan.
Let rise 45-60 minutes or until double in size.
Bake at 375 degrees F for 30 minutes. Cool on wire rack. When partially cooled slice into 1-inch slices.
BETTER THAN ANYTHING CAKE
From: Carol,IL (
Bake a box-mixed German Chocolate cake mix. When done, poke holes in it with the handle of a wooden spoon.
Pour 1 can of Eagle's Sweetened Condensed milk over the cake.
Pour 1/2 jar of butterscotch-caramel ice cream topping over the cake (17 ounce jar).
Let the cake sit for 1/2 day or overnight in the fridge.
Spread 1 medium sized container of Cool Whip over the cake or use real whipped cream if you want it really rich.
Sprinkle the top with crushed Heath Bar candy bars.
Keep this cake refrigerated.
SWEDISH PANCAKES
From: Carol,IL
Serve with strawberries and whipped cream or with a purchased ligongerry sauce.
1 cup milk
4 eggs, well beaten
1/2 cup butter, melted
1/2 cup flour
4 tablespoons sugar
Mix milk, eggs, butter, flour and sugar; add flour.
Cook on greased griddle.
Recipe Swap - February 12, 2000
RECIPES IN THIS FILE:
Broccoli Salad
Mexican Casserole
Jumbo Stuffed Pasta Shells
Crockpot Roast Beef Dinner
Creamy Hummus
Homemade Tahini
Make-Ahead Brunch Egg Casserole
Savory Sandwich Ring
Pizza Pillow Snacks
Chocolate-Peanut Butter Cookie Pie
Company Cheesecake
Philly 3 Step Mini-Cheesecake Baskets
Mexican Fiesta Biscuit Bake
Cherry Delight
Easy Cinnamon Rolls
Cherries and Cream Parfaits
Cherry Surprise Rolls
Cherry Cheese Cupcakes
Strawberry Torte
Rustic Village Spinach Stuffed Bread
Better Than Anything Cake
Swedish Pancakes
BROCCOLI SALAD
From: Becky,LA
FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup vinegar
1/2 cup sugar
FOR THE SALAD:
1 head broccoli, cut into flowerettes
1 red onion, sliced thin
8 slices bacon, cooked/crumbled
1/2 cup raisins
1/2 cup cashews
Mix the ingredients for the dressing together; set aside.
Toss the salad ingredients together in large bowl.
Toss salad with dressing when ready to serve.
MEXICAN CASSEROLE
Source: DANA (Quick and Easy, especially for D&D)
From: Becky,LA
2 pounds hamburger (browned/drained of fat)
2 cans (10 3/4 ounces each) cream of chicken soup
2 cans (1 pound each) Ranch style beans
2 cans (10 ounces each) Rotel tomatoes
Shredded cheese
Crushed corn chips
Mix hamburger, (undiluted) soup, beans and tomatoes together; put in casserole dish. Top with cheese and crushed corn chips.
Bake in a 350 degree F oven for 20 minutes.
JUMBO STUFFED PASTA SHELLS
From: Becky,LA
10 jumbo pasta shells, cooked
12 ounces Ricotta cheese
1 package spinach, chopped and drained
1 large egg, beaten
1/2 cup grated Parmesan or Romano cheese, divided use
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups spaghetti sauce (I use Grisanti's any type is fine)
1/4 cup Parmesan or Romano cheese
Boil jumbo pasta shells according to package directions (add 2-3 extras in case a few break). Drain shells and rinse with cool water.
Mix ricotta, spinach, egg, 1/4 cup grated cheese, garlic powder, salt and pepper together in a bowl.
Stuff each shell with ricotta mixture place in greased casserole.
Top with spaghetti sauce and the remaining 1/4 cup grated cheese.
Bake at 350 degrees F for 30-45 minutes.
CROCKPOT ROAST BEEF DINNER
From: Becky,LA
Makes 6 servings
1 chuck roast
Salt and pepper, to taste
1 cup water
1 large onion, chopped
1 bell pepper, chopped
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 bay leaf
5 carrots, peeled and quartered
5 potatoes, peeled and quartered
1 (10 3/4 ounce) can condensed cream of mushroom soup
Season beef with salt and pepper; brown roast in skillet.
Put 1 cup water in crock pot. Add onion, bell pepper, celery, parsley, garlic and bay leaf to crock pot. Place browned roast on top. Place carrots around roast. Place potatoes on top of roast.
Cover crock pot and cook on HIGH for 8 hours.
Remove potatoes, carrots and roast; keep warm. Discard bay leaves.
In blender or food processor puree remaining ingredients in crock pot. Return puree crock pot; stir in (undiluted) mushroom soup. Adjust salt and pepper. Reheat gravy on high (I like to put meat back into gravy for a few minutes).
CREAMY HUMMUS
From: Marie/Me
It took me five years to figure out how to get my hummus dip as creamy as the hummus at my favorite Middle Eastern restaurant, the Mediterranean Cruise in Eagan, Minnesota. Actually, I got so bummed out that I stopped even trying for about two years, since it always came out chewy and pithy.
However, while blending up some pesto last week I came to a jarring realization. In order to unlock the secret of truly creamy, succulent hummus:
USE A BLENDER! Annihilator setting! You can use a food processor, but the hummus won't be quite a creamy. No matter how hard you try.
A blender will yield perfect hummus, every time. Just remember to add the ingredients in the correct order and use a spatula to ensure that all the garbanzos get crushed.
1/3 cup lemon juice
1/3 to 1/2 cup warm water (as needed)
1/4 cup tahini*
1 clove garlic
Salt and pepper, to taste
1 (16 ounce) can garbanzo beans, rinsed and drained
Put lemon juice, 1/3 cup warm water, tahini and garlic in food processor. Add a little salt and pepper. Start BLENDER and let it run, adding a few beans at a time. Mixture will start to emulsify. Continue until all beans are used. Add the remaining warm water as needed for consistency.
Put hummus in fridge to chill, overnight ideally.
*If you can't find tahini in the local grocer's or health food store, you can try to make it yourself. I never have, but here is a recipe should work.
HOMEMADE TAHINI
4 cups sesame seeds
1/4 to 1/2 cup vegetable oil
Preheat oven to 350 degrees F.
Spread out seeds on a cookie sheet.
Bake 8 to 10 minutes, turning frequently.
Process in blender or food processor, adding oil slowly until it forms a smooth paste.
MAKE-AHEAD BRUNCH EGG CASSEROLE
From: KellyWA
7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
2 cups half and half or milk
1 teaspoon dry mustard
1 teaspoon salt
Lightly butter each slice of bread. Cut seventh slice of bread in half. Place bread in a 13x9-inch buttered glass baking dish; set aside.
Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage; set aside.
Beat eggs. Add half and half or milk, dry mustard and salt; beat again. Pour egg mixture over bread, sausage and cheese.
Cover with foil and refrigerate overnight. At this point, it may be frozen until ready to use. (If using from frozen, remove from freezer and thaw overnight in refrigerator.)
WHEN READY TO BAKE:
Remove foil. Bake at 350 degrees F for 45 minutes or until casserole is bubbly and lightly browned on top.
This casserole is best when it stands 30 minutes after baking. This dish reheats easily.
SAVORY SANDWICH RING
From: Jane, AR
Makes 8 servings
2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
8 ounces thinly sliced deli meat such as: hard salami, bologna, or ham
4 ounces thinly sliced cheese such as: Muenster, Swiss, or American
2 cups lettuce, chopped into thin strands
6 tablespoons Italian dressing, divided use
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
Preheat oven to 350 degrees F.
Place dough, seams side down, on a 15-inch round baking stone. Join ends of dough together to form 1 large ring. Cut six to eight diagonal slashes (1/2-inch deep) on top of dough. Lightly brush dough with vegetable oil. Spread garlic over dough. Sprinkle with oregano and basil.
Bake 26-30 minutes or until deep golden brown. Immediately remove bread to a cooling rack; cool completely.
To assemble sandwich, cut bread in half horizontally. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.
PIZZA PILLOW SNACKS
From: Jane, AR
Makes 16 servings
2 packages (10 ounces each) refrigerated pizza crust
1 (8 ounce) can pizza sauce, divided use
1 1/2 ounces sliced pepperoni, cut into quarters (1/2 cup)
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 cup shredded Colby-Jack cheese (4 ounces)
Olive Oil
1 garlic clove, pressed
2 tablespoons freshly grated Parmesan cheese (1/2 ounce)
1 teaspoon dried oregano leaves
Preheat oven to 425 degrees F.
Roll 1 pizza crust into a 10x12-inch rectangle. Place on a baking stone. Spread 1/4 cup of the pizza sauce over crust to within 1/2-inch of crust edge. Sprinkle pepperoni and bell peppers evenly over crust along with Colby-Jack cheese.
Unroll remaining pizza crust; place over cheese-topped crust shaping as needed to match edges. Press edges together with fingers to seal. Lightly brush crust with olive oil. Spread garlic evenly over crust. Sprinkle Parmesan evenly over crust along with oregano.
Score (do not cut all the way through) crust lengthwise and crosswise to form 4 rectangles. Diagonally score each rectangle to form 4 triangles for a total of 16 triangles.
Bake 14-16 minutes or until deep golden brown. Use pizza cutter to separate triangles.
Serve with warmed remaining pizza sauce.
CHOCOLATE-PEANUT BUTTER COOKIE PIE
Source: Pillsbury Recipe Booklet - Quick & Easy Bake-Off, March 1998, #205
Makes 16 servings
From: Jane, AR
1 (18 oz.) package refrigerated chocolate chip cookie dough
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves (if desired)
Heat oven to 350 degrees F.
Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan.
Bake at 350 degrees F for 14 to 18 minutes or until golden brown. Cool 15 minutes.
In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves.
Refrigerate 1 hour or until chocolate is set.
COMPANY CHEESECAKE
Source: Better Homes & Gardens Cookbook
From: Jane, AR
Makes 12-16 servings
FOR THE CRUST:
1 3/4 cups fine graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 cup butter, melted
FOR THE FILLING:
3 eggs, well-beaten
2 pk. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 tsp. salt
2 tsp. vanilla
1/4 tsp almond extract
3 cups dairy sour cream
TO PREPARE THE CRUST:
Combine all the ingredients for the crust. Press on bottom and up 2/3 of sides of a 9-inch springform pan. Set aside.
TO PREPARE THE FILLING:
Beat together all the ingredients for the filling, except the sour cream. Blend in sour cream. Pour into crust.
Bake at 375 degrees F about 35 minutes or just till set; cool. Chill 4-5 hours (filling will be soft).
VARIATIONS:
Jane:
"A variation I just thought of is to use chocolate wafers instead of graham crackers and drizzle syrup on cheesecake before baking, then take knife and swirl throughout cheesecake, so that it bakes right inside! Of course, that's for big one. Perhaps just putting a "drip" into each mini one would do the trick.
This applies to both also - melt 3 squares of semisweet chocolate. Pour melted chocolate onto waxed paper and spread into 2-inch wide strip. Let stand till cool but not firm. Pull vegetable peeler across chocolate (or maybe new cheese knife would work), and transfer curls to a plate. Store curls in freezer. Garnish cheesecakes before serving."
PHILLY 3 STEP MINI-CHEESECAKE BASKETS
Source: Kraft Philadelphia Cream Cheese
From: Jane, AR
Make 12 servings
(These were for Easter, but I'm sure using Halloween candy or other appropriate candy for season will work.)
PLACE ON BOTTOM OF 12 PAPER LINED MUFFIN CUPS:
12 vanilla wafers (or chocolate wafers)
MIX TOGETHER:
2 pkg (8 oz each) Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
ADD:
2 eggs
Pour cream cheese mixture into muffin cups.
Bake at 350 degrees F for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
Sprinkle with coconut* and jelly beans just before serving. Shape licorice to make basket handles.
*To tint coconut, toss with a few drops of green food coloring in a small zipper style plastic bag. To make a full-size cheesecake special for Easter, decorate with coconut and jelly beans.
MEXICAN FIESTA BISCUIT BAKE
From: Jane, AR
2 Tbsp. butter, melted
1 large and 1 small tube of Grand Biscuits
1 (16 oz) jar Thick n Chunky salsa
3 cups shredded Jack cheese (12 oz)
1/2 diced cup bell pepper
1/2 cup sliced green onions
1 (4 oz) can sliced ripe olives
Heat oven 375 degrees F.
Spread butter in bottom of 9x13-inch baking dish.
Separate dough into 13 biscuits, snip each into 8 pieces with kitchen shears. Place all in a bowl and toss with 1 3/4 cup salsa. Spoon into baking dish. Sprinkle with cheese, pepper, onion and olives.
Bake 35 to 45 minutes let stand 15 minutes before serving.
P.S. I always add garlic!
CHERRY DELIGHT
From: Georgie,NJ
2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
4 cups whipped topping
3/4 cup sugar
1 tsp vanilla
1 (8 oz) pkg cream cheese, softened
1 (21 oz) can cherry pie filling
Combine graham cracker crumbs and melted butter. Press into a 13x9-inch baking pan.
Combine whipped topping, sugar and vanilla. Add cream cheese and whip until stiffened. Spread into graham cracker crust.
Spoon cherry pie filling over cream cheese mixture. Chill for 24 hours before serving.
EASY CINNAMON ROLLS
From: Jane, AR
2 tubes crescent roll dough*
Cinnamon and sugar mixed (Some people like more cinnamon and less sugar. Mix according to your personal taste.)
Chopped nuts
Sprinkle cinnamon sugar mixture on the crescent triangle and a small spoonful of your chopped nuts. Roll into a roll and place on your baking surface. I use a baking stone for even baking. Place the tips of your rolls to the center of the baking surface.
Bake according to package instructions. After they are brown, remove from the oven and top with your favorite glaze.
*If you want to make a larger circle, just make more crescent rolls. For a smaller family you may just need one roll.
You can top with cherry halves, and nuts for a festive circle. You could also put these shaping a tree for Christmas. You will find people asking for these at all of your get togethers. It is a super dessert and super easy to make.
CHERRIES AND CREAM PARFAITS
From: Georgie,NJ
1 cup light sour cream
1 Tbsp sugar
1 (21 oz) can cherry pie filling
1 tsp lemon juice
Fresh mint leaves (optional, to garnish)
Beat sour cream and sugar in small bowl. Set aside.
Reserve 4 cherries from pie filling. Set aside. Combine remaining cherry pie filling with lemon juice.
Alternate layers of cherry pie filling with cream mixture in four parfait glasses, ending with pie filling. Dollop with cream mixture. Garnish with cherry and fresh mint.
CHERRY SURPRISE ROLLS
From: Jane, AR
2 cans crescent roll dough
1 (21 oz) can cherry pie filling
Take each roll triangle and add a spoonful of the cherry pie filling. Place these with the tip of the roll facing the center of your wheel. These are best baked on a flat stone, but a cookie sheet will be just fine.
Bake until brown following the package instructions.
When finished, top with your favorite glaze and you have a beautiful easy treat for the whole family.
CHERRY CHEESE CUPCAKES
From: Georgie,NJ
2 pkgs (8 oz each) cream cheese, softened
2/3 cup powdered sugar
2 eggs
1 tsp vanilla
24 vanilla wafers
1 (21 oz) can cherry pie filling*
Cream together cream cheese, powdered sugar, eggs and vanilla. Mix well.
Place 1 vanilla wafer in bottom of each greased muffin tin.** Fill 3/4 full with cheese mixture.
Bake at 350 degrees F for 20 minutes.
When cooled, place 1 tsp pie filling on each cupcake. Refrigerate before serving.
*Can also use blueberry or peach pie filling.
**I use the aluminum muffin liners so it's easier to serve and eat.
STRAWBERRY TORTE
From: Gina, Fla
1 angel food cake, torn into pieces
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 large container Cool Whip, thawed
1 can strawberry pie filling
Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl.
Mix the cream cheese with the condensed milk till well blended and smooth. Fold in the Cool Whip and blend well. Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate till ready to serve.
RUSTIC VILLAGE SPINACH STUFFED BREAD
(bread machine)
From: Gina, Fla
Serve warm or at room temperature. Excellent for a buffet, picnic or as an appetizer.
FOR THE BREAD DOUGH:
1 1/2 cups warm water, 100-110 degrees F
2 tablespoons olive oil
4 cups bread flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2 teaspoons yeast
FOR THE SPINACH MIXTURE:
1/2 cup onion
1/2 cup bell pepper
2 cloves garlic, chopped fine
3 cups fresh spinach, stems removed, washed and dried
FOR THE FILLING:
1/2 cup grated Romano cheese
3/4 cup feta cheese
1/4 cup chopped pepperoni
1 teaspoon Italian seasoning
TO PREPARE THE BREAD DOUGH:
Add all ingredients to bread machine according to manufacturers directions. Set machine on DOUGH setting. When cycle is comples, remove dough from machine.
MEANWHILE, TO PREPARE THE FILLING:
Saute onion, bell pepper, garlic and spinach until limp; cool.
TO SHAPE AND BAKE:
Roll bread dough into 20x15-inch rectangle. Sprinkle Italian seasoning, cheeses, pepperoni and cooled spinach mixture evenly over dough. Roll jelly roll style to make 20-inch loaf. Be sure to seal edges and ends carefully. Place seam side down on baking pan.
Let rise 45-60 minutes or until double in size.
Bake at 375 degrees F for 30 minutes. Cool on wire rack. When partially cooled slice into 1-inch slices.
BETTER THAN ANYTHING CAKE
From: Carol,IL (
Bake a box-mixed German Chocolate cake mix. When done, poke holes in it with the handle of a wooden spoon.
Pour 1 can of Eagle's Sweetened Condensed milk over the cake.
Pour 1/2 jar of butterscotch-caramel ice cream topping over the cake (17 ounce jar).
Let the cake sit for 1/2 day or overnight in the fridge.
Spread 1 medium sized container of Cool Whip over the cake or use real whipped cream if you want it really rich.
Sprinkle the top with crushed Heath Bar candy bars.
Keep this cake refrigerated.
SWEDISH PANCAKES
From: Carol,IL
Serve with strawberries and whipped cream or with a purchased ligongerry sauce.
1 cup milk
4 eggs, well beaten
1/2 cup butter, melted
1/2 cup flour
4 tablespoons sugar
Mix milk, eggs, butter, flour and sugar; add flour.
Cook on greased griddle.
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