ANYBODY READING THESE?

Low-Calorie Fruit Tea

1 scoop Publix, plain instant tea
1 scoop Lipton Calorie-Free Lemon tea (natural flavor)
2 scoops Lipton Diet Raspberry tea

Mix all together and add enough water to make a gallon

(Recipe: Wanda Renna)

Hot Tamale Pie

1 lb. hamburger
1 pkg. taco seasoning
1 onion
1 C water
1 can corn niblets (drained)
2 cans pinto beans
1 box (pkg) jalapeno cornbread mix (or Martha White Mexican style)

Brown hamburger-drain grease. Add onion. Cook. Add taco seasoning and water. Simmer. Add corn & beans. Pour mixture into casserole dish. Add enough water to cornbread mix for consistency to drizzle over top of meat mixture. Bake 450 degrees, approximately 30 minutes or till brown.

(Recipe: Barbara Bell)

BANANA SPLIT PIE

---

CRUST FOR 9X13 PAN:

2 c. graham cracker crumbs
1 stick butter
1 lg. can crushed pineapple, drained
5 bananas, sliced

FILLING:

1 stick butter
2 c. powdered sugar
2 eggs
1 lg. container Cool whip
1/2 c. chopped nuts
12 maraschino cherries, split in half

Bake crust for 10 minutes in 350 degree oven. Let cool.

Beat filling on high speed for 15 minutes. Place in cooled pie crust. Dip bananas in lemon juice and place on top of filling. Place pineapple on top of bananas. Cover with Cool Whip. Add nuts and cherries. Refrigerate 12-16 hours.

(Recipe: Carol Diez)

Fruit Tea


3 Family size tea bags
1-1/2 C sugar
1 (12 oz) can frozen orange pineapple
1 (12 oz) can frozen lemonade
Boil about 1 quart water in pot. Add tea bags. Remove. Add sugar to dissolve. Add frozen juices. Stir. Then add enough water to make a gallon.

(Recipe: Angela Spencer)

Sausage and Egg Souffle
(this is a French Brunch Recipe made at a lot of Bed and Breakfast Inns)

(also great to make so you can eat a healthy breakfast on Christmas morning)

Ingredients:

6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
6 slices bread, cubed
1 lb. mild sausage, cooked and drained
2 cup grated cheese

Directions:

Beat the eggs; add the milk, salt and mustard. Combine this mixture with the cubed bread, sausage and cheese. Pour into a greased 8x12-inch baking dish and refrigerate overnight. Bake in a 350 degree F. oven for 45 minutes. Let stand at least 5 minutes before serving.

Serves 4.

(Recipe from: Annette Reed)

Apple Coffee Cake

Apple Coffee Cake

INGREDIENTS:

- 1 pkg yellow cake mix
- 1 pkg instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 6 apples, peeled, cored, sliced
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup walnuts, chopped


PREPARATION:

Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Then add eggs, sour cream and oil. Mix until blended. In another small bowl, mix sugar, cinnamon and walnuts.

Pour half the batter into the Bundt pan, then a layer of apple slices. Over the apple slices, sprinkle half the walnut mixture. Pour on the remaining batter. Top with the last apple slices and walnut mix. Bake for 1 hour to 70 minutes. Cool for 1/2 hour before removing from the pan.

Coca-Cola Cake

INGREDIENTS:

- 2 cups self-rising flour
- 2 cups sugar
- 3 tablespoons cocoa
- 1 cup Coca-Cola
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract

Frosting:

- 1/2 cup butter
- 1 tablespoon cocoa
- 6 tablespoons Coca-Cola
- 1 box confectioner's sugar, (1pound)
- 1/2 cup chopped pecans

PREPARATION:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture.

Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting:

In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm. Serves about 16.

Recipes from: stuchae

Peanut Butter Pie:

























Make a graham cracker crust...or just buy one (hurray!)

Mix the following ingredients until creamy:
1/2 c. peanut butter
8 oz. cream cheese
1 cup confectionary sugar

Add 1/2 cup milk. Beat until smooth.

Blend in 8 oz. cool whip

Pour mixture into crust and freeze for 2 hours.
Top as desired (pictured above: swirled melted
peanut butter into the top layer, spiraled semi
sweet chocolate from a pastry bag, and crumbled
peanut butter cups).

(Recipe from: Sandy)

Woo hoo! My friend gave me that recipe for that delicious trifle I tasted at her Pampered Chef party. Try it. It's very delicious! Let me know what you think.

Lime-Berry Mousse Trifle

Ingredients:
4-5  limes
6  ounces cream cheese, softened
2/3  cup sweetened condensed milk
1  container (12 ounces) frozen whipped topping,
  thawed, divided
3  cups assorted fresh berries, such as
  strawberries, raspberries and
 blackberries
1  frozen prepared pound cake (16 ounces),
 thawed
1  pint lime sherbet, softened
1/4   cup sliced almonds, toasted
Additional berries for garnish (optional)

Directions:
1. Slice two limes and set aside. Zest remaining
limes to measure about 1 tablespoon zest; juice
limes to measure 1/2 cup juice.

2. Whisk cream cheese, condensed milk, lime
juice and zest.  Set aside about 1/2 cup of the
whipped topping.
Gently fold in remaining whipped topping until
smooth. Slice strawberries.

3. Cut pound cake into 1-inch cubes. To assemble
trifle, place half of the pound cake cubes into
bottom of Trifle Bowl. Top with half of the
sherbet; spread evenly. Top sherbet with half of
the berries and half of the cream cheese mixture.
Arrange lime slices in a circular pattern against
inside of bowl to garnish. Repeat layers one time
with remaining pound cake cubes, sherbet, berries
and cream cheese mixture.

4. Pipe remaining whipped topping around rim of
trifle using decorator. Coarsely chop almonds
using Food Chopper; sprinkle over top of trifle
before serving. Garnish with additional berries,
if desired.

Yield: 16 servings



Cook's Tip: To toast almonds in (8-in.), cook
and stir 7-10 minutes over medium heat,
stirring frequently until toasted. Remove from
heat; cool.

Any flavor of sherbet can be used in this
recipe, if desired.

Coat additional lime slices with sugar for
a pretty garnish.

Shopping List:
5 limes
6 ounces cream cheese
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping,
 thawed
3 cups assorted fresh berries such as
 strawberries, raspberries and
 blackberries
1 frozen prepared pound cake (16 ounces),
 thawed
1 pint lime sherbet
1/4 cup sliced almonds
Additional berries for garnish (optional)

Do you like sushi?

Want to make some? Check out this website.

Quiche

Frozen pie shell
1/2 cup to 1 cup shredded cheese

Next- whatever you want to put in it: spinach, broccoli, ham. turkey

(Suggestion: Kroger has a Southwestern Veggies mix in frozen vegetable section. This basically fills the pie shell.)

Mix together the following ingredients:
2 eggs
2/3 cup mayonnaise
2/3 cup milk
dash of salt
dash of pepper

In a pie dish, lightly dust bottom of pan with cheese. Add veggies. Pour liquid mixture over the filled pie shell. Cover with MORE shredded cheese. Cook at 350 degrees for 45 minutes.

(Recipe from: Sheri Meeks)

I've tasted this recipe and it is GOOD!!!

Since I went to a Pampered Chef party tonight, I thought I'd post their recipes. Note: This is NOT the recipe of what was served tonight. Enjoy!


Cappuccino Mousse Trifle

Ingredients:

1	(16-oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
2 1/2	cups cold milk
1/3	cup instant coffee granules
2	pkgs (3.4 oz) vanilla instant pudding and pie filling

2	containers (8 oz each) frozen whipped topping, thawed, divided (6 cups)
1	square (1 oz) semi-sweet chocolate for baking
1/4	tsp ground cinnamon

Directions: 1. Cut pound cake into 1-in. cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping. 2. To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.) 3. Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon. Yield: 10 servings Nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 15 g, Cholesterol 105 mg, Carbohydrate 57 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2007

Powdered Sugar Pound Cakes

Ingredients:

Ingredients:

3/4	cup butter, softened
1 1/4	cups powdered sugar
2	eggs
1/4	cup sour cream
3/4	teaspoon vanilla

1	cup all-purpose flour
1/4	teaspoon baking soda
1/8	teaspoon salt
	Glaze (optional)

Directions:
1.	Preheat oven to 350°F. Lightly spray pan with nonstick cooking spray; set aside.
2.	Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated.
3.	Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack; cool completely. Glaze cakes, if desired (see decorating ideas in Use and Care).
Yield: 12 cakes Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g ©The Pampered Chef, Ltd. 2007

Zucchini Bread

INGREDIENTS

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

(Recipe above found in AllRecipes Cookbook)


Optional: If you'd like a crunchy topping add the following by crumbling on top of batter prior to baking:
1 cup brown sugar
1 cup all-purpose flour
2 tablespoons butter or margarine
2 teaspoons cinnamon
1/2 cup chopped walnuts.

Eclair Delight

2 small boxes vanilla pudding
1 small box chocolate pudding
3 C milk
24 (or so) graham cracker
12 oz whipped cream (thawed)

Cover bottom of 13X9 pan with graham crackers. Mix vanilla pudding with 1 1/2 cups milk. Set aside 2 minutes. Fold in whipped cream gently. Spread half onto graham crackers. Put another layer of graham crackers and vanilla pudding mixture. Top with graham crackers.
Mix chocolate pudding with 1 1/2 cups milk. Set aside 2 minutes. Spread on graham crackers. Refrigerate at least 6 hours (overnight is best).

(from: Patti Welch)

Peanut Butter Bon Bons
Ingredients:

1 stick margarine, softened
2 C PB
3 C Rice Krispies
1 box powdered sugar

Mix margarine and PB together. Pour over Rice Krispies. Add powdered sugar and mix well. Roll into balls. Refrigerate for at least one hour.

Coating
12 oz. chocolate chips
1/8 lb. paraffin

Place chocolate chips and paraffin in saucepan or top of double boiler over low heat. Cook, stirring until melted and smooth. Using a toothpick, dip each ball into chocolate to cover and place on a baking sheet lined with waxed paper to dry.

(from: Jaclyn Pearson -Sharing Our Daily Bread II, p. 236)

Devil's Food Chocolate Squares

Ingredients:
1 devil's food cake mix (without pudding)
2 pkg. chocolate fudge instant pudding
4 eggs
1-1/2 C water
1/2 C oil
1 (6oz) pkg. chocolate chips

Directions:
Preheat oven to 350. Combine and mix well all ingredients. Pour into greased 9X13 baking pan. bake for 40 minutes. Cool. Cut into squares.

(from: Cristi Watson-Sharing Our Daily Bread II, p. 214)

Sausage breakfast casserole

6 slices bread
1-1/2 C (6oz) shredded cheddar cheese
1 tsp. salt
1 lb. sausage
6 eggs, beaten
2 C milk

Remove crust from bread, place brad in a greased 13X9X2 baking dish and set aside. Cook sausage until browned, stirring to crumble; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, milk, salt; mix well and pour over cheese. Cover casserole and chill overnight.
Remove from refrigerator 15 minutes before baking. Bake uncovered at 350 for 45 minutes or until set. Yield: 8 servings

(from Barbara Smith, award winning Christian artist Michael W. Smith's mom)

7 layer bars:

melt a stick of butter in the pan
crush 1 sleeve of graham crackers
1 can sweetened condensed milk
1 C or so coconut
1 C or so chocolate chips
1 C or so butterscotch chips
1/2 C. of nuts

Layer in order given and spread evenly. Push down w/ a fork starting from the center and working your way out. Bake at 350 for 15-20 minutes till golden brown.

(From Kimberly, SD)

Taco Soup

1 can kidney beans (or black beans)
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes
1 can mild Rotel
1 small can niblet corn
1 pkg. Hidden Valley Ranch dry powder salad dressing mix
1 pkg. mild taco mix
2 lbs. ground beef, chicken, or turkey
* add water to make soup broth

Cook meat. Once cooked and drained, add remaining ingredients and heat through for an hour or so. Freezes well.

from: Jennifer Cobb (Sharing Our Daily Bread II Cookbook, p. 34)

Welcome to my new blog. This is mainly recipes I've discovered from family, friends, or in magazines. I hope you try some and let me know how it turned out.

Here's my first one:

Crunchy Chicken Casserole

5 half chicken breasts, boiled or baked, chopped in bite size pieces
2 hard boiled eggs, chopped
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 C mayonnaise
1 C Pepperidge Farm Herb Stuffing Mix
Margarine or butter

Mix together soup and mayo. Add chicken, eggs, and water chestnuts. Place in 9X13 baking dish and dot with margarine. Bake at 350 for 20-30 minutes.

Recipe from: Betty Burgess (found in Sharing Our Daily Bread II cookbook, p. 114)