1 1/2 c. self-rising flour
3/4 c. margarine
3/4 c. chopped pecans
2 lg. pkgs. Instant chocolate pudding
16 oz. cream cheese
1 c. powdered sugar
1 c. cool whip
4 c. milk
Mix together flour, margarine & pecans. Pat out in a 9 X 13 inch dish. Bake 15 minutes at 375* or until golden brown. Let cool.
Blend cream cheese, powdered sugar & cool whip; spread over chilled crust. Mix 2 large pkgs. instant pudding with 4 cups milk and pour over cheese mixture. Then cover with remaining cool whip and sprinkle with 1/2 c. chopped pecans.
Friday, January 15, 2010
Wednesday, January 13, 2010
Chicken Divan
2 chicken breasts
1 sm. pkg. frozen broccoli
1 sm. can mushrooms
salt & pepper
1/2 c. evaporated milk
1 can cream of mushroom soup
Crushed Ritz crackers
Cook chicken till tender. Chop into bite-size pieces. Cook and drain broccoli. Butter a 2 quart casserole dish. Cover bottom of dish with broccoli. Layer chicken on top of broccoli and then drained mushrooms. Salt & pepper to taste. Mix soup and milk together and pour over chicken. Cover with crushed Ritz crackers. Bake at 350* for 45 minutes.
1 sm. pkg. frozen broccoli
1 sm. can mushrooms
salt & pepper
1/2 c. evaporated milk
1 can cream of mushroom soup
Crushed Ritz crackers
Cook chicken till tender. Chop into bite-size pieces. Cook and drain broccoli. Butter a 2 quart casserole dish. Cover bottom of dish with broccoli. Layer chicken on top of broccoli and then drained mushrooms. Salt & pepper to taste. Mix soup and milk together and pour over chicken. Cover with crushed Ritz crackers. Bake at 350* for 45 minutes.
Coconut Cake
1 box white cake mix
1 1/2 c. sugar
1 1/2 c. milk
12 oz. coconut
1 container cool whip
2 Tablespoons confectioners sugar
Bake cake mix as directed in a 13 x 9 x 2 inch pan. prick baked cake with fork and cool. Boil sugar, milk and half of coconut for 2 minutes. Pour over cake and chill. Combine cool whip, the remaining coconut and confectioners sugar. Spread on chilled cake. Chill thoroughly.
1 1/2 c. sugar
1 1/2 c. milk
12 oz. coconut
1 container cool whip
2 Tablespoons confectioners sugar
Bake cake mix as directed in a 13 x 9 x 2 inch pan. prick baked cake with fork and cool. Boil sugar, milk and half of coconut for 2 minutes. Pour over cake and chill. Combine cool whip, the remaining coconut and confectioners sugar. Spread on chilled cake. Chill thoroughly.
Cubed Steak & Gravy
About 4-6 pieces of cube steak
flour
salt & pepper
2 cans cream of mushroom soup
1 - 1 1/2 cans milk
Preheat oven to 200*. Cut up cube steak into desired sizes. Set aside. Place flour, salt & pepper into ziploc baggie. Heat skillet with desired amout of oil. Place steak in flour mixture. Shake well. Brown in skillet. Place in casserold dish. Mix soup and milk together and whisk. Pour soup mixture over browned cube steaks, coating well. Cover with foil and bake 3 - 4 hours.
flour
salt & pepper
2 cans cream of mushroom soup
1 - 1 1/2 cans milk
Preheat oven to 200*. Cut up cube steak into desired sizes. Set aside. Place flour, salt & pepper into ziploc baggie. Heat skillet with desired amout of oil. Place steak in flour mixture. Shake well. Brown in skillet. Place in casserold dish. Mix soup and milk together and whisk. Pour soup mixture over browned cube steaks, coating well. Cover with foil and bake 3 - 4 hours.
Saturday, January 9, 2010
Peanut Butter Pie
-= Ingredients =-
1 cup Peanut butter
8 oz Cream cheese ; softened
1/2 cup sugar
12 ounce frozen whipped topping ; thawed and divided
1 prepared Chocolate pie crust
1 jar Hot fudge ice cream topping ; 11.75 oz
-= Instructions =-
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Microwave topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
Refrigerate until ready to serve.
1 cup Peanut butter
8 oz Cream cheese ; softened
1/2 cup sugar
12 ounce frozen whipped topping ; thawed and divided
1 prepared Chocolate pie crust
1 jar Hot fudge ice cream topping ; 11.75 oz
-= Instructions =-
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Microwave topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
Refrigerate until ready to serve.
Oreo Truffles
1 pkg. Oreo cookies
1 pkg. Cream cheese, softened
In food processor, chop cookies until very fine (almost looks like powder)
Add cream cheese until well blended.
Refrigerate, roll into balls, refrigerate, then dip into chocolate. You can use the dark or white chocloate.
1 pkg. Cream cheese, softened
In food processor, chop cookies until very fine (almost looks like powder)
Add cream cheese until well blended.
Refrigerate, roll into balls, refrigerate, then dip into chocolate. You can use the dark or white chocloate.
Buckeyes (peanut butter balls)
18 oz. Peanut Butter
2 sticks margarine (softened)
1 1/2 lb. Confectioners Sugar
Dipping Chocolate
Blend peanut butter & margarine together until smooth. Slowly add confectioners sugar a little at a time.
Roll into balls, refrigerate, then dip into chocolate.
2 sticks margarine (softened)
1 1/2 lb. Confectioners Sugar
Dipping Chocolate
Blend peanut butter & margarine together until smooth. Slowly add confectioners sugar a little at a time.
Roll into balls, refrigerate, then dip into chocolate.
Taco Soup
1 lb. hamburger - browned & drained
Add:
1 can each: Corn (drained)
Kidney beans (drained)
Tomato sauce
Diced tomaotes
green chillies
1 pkg. Dry ranch dressing mix
1 pkg. Taco seasoning
2 cups of water
Serve with sour cream, cheese & tortilla chips
Add:
1 can each: Corn (drained)
Kidney beans (drained)
Tomato sauce
Diced tomaotes
green chillies
1 pkg. Dry ranch dressing mix
1 pkg. Taco seasoning
2 cups of water
Serve with sour cream, cheese & tortilla chips
Strawberry Shortcake
1 Angel Food cake
1 Large box vanilla pudding
1 Med. tub of cool whip
1 Package / containder of strawberry glaze (usually found in the produce dept.)
1.5 pints strawberries
Tear up angel food cake into pieces in 9X13 baking dish.
Mix pudding per directions on box and pour over cake.
Spread cool whip on top of pudding.
Mix strawberries and glaze together, then add to top of cool whip.
1 Large box vanilla pudding
1 Med. tub of cool whip
1 Package / containder of strawberry glaze (usually found in the produce dept.)
1.5 pints strawberries
Tear up angel food cake into pieces in 9X13 baking dish.
Mix pudding per directions on box and pour over cake.
Spread cool whip on top of pudding.
Mix strawberries and glaze together, then add to top of cool whip.
Chicken Enchiladas
2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 (8 oz.) Cream cheese
1 jar (8 oz.) salsa, divided
8 (6 in.) flour tortillas
3/4 lb. Velveeta cup up
1/4 cup milk
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla. Roll up. Place seam-side down, in lightly greased baking dish.
Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil.
Bake at 350* for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
1 cup chopped green bell pepper
1 (8 oz.) Cream cheese
1 jar (8 oz.) salsa, divided
8 (6 in.) flour tortillas
3/4 lb. Velveeta cup up
1/4 cup milk
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla. Roll up. Place seam-side down, in lightly greased baking dish.
Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil.
Bake at 350* for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Creamy Italian Chicken
2-4 Boneless chicken breast
1 envelope Italian (dry) dressing
1/4 cup chicken broth (or you can use water)
8 oz. cream cheese (softened)
1 can cream of chicken soup
4 oz. jar of mushrooms - drained (optional)
Noodles
Place chicken in crock pot. Pour dressing and broth over chicken. Cover and cook for 3 hours.
Blend cream cheese & soup together. Stir in mushrooms. Pour over chicken and cook for 1 additional hour.
Serve over noodles or rice. (I like this over bow tie pasta)
1 envelope Italian (dry) dressing
1/4 cup chicken broth (or you can use water)
8 oz. cream cheese (softened)
1 can cream of chicken soup
4 oz. jar of mushrooms - drained (optional)
Noodles
Place chicken in crock pot. Pour dressing and broth over chicken. Cover and cook for 3 hours.
Blend cream cheese & soup together. Stir in mushrooms. Pour over chicken and cook for 1 additional hour.
Serve over noodles or rice. (I like this over bow tie pasta)
Baked Potato Soup
12 slices bacon
2/3 Cup margarine
2/3 Cup all-purpose flour
7 cups milk
5 large baked potatoes, peeled & cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
Salt & Pepper to taste
Fry bacon in large skillet. Drain & crumble (or you can use Real Bacon Bits)
In a stock pot or dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potaotes and onions. Bring to boil, stirring frequently.
Reduce heat and simmer 10 minutes.
Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking, stirring frequently until cheese is melted.
2/3 Cup margarine
2/3 Cup all-purpose flour
7 cups milk
5 large baked potatoes, peeled & cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
Salt & Pepper to taste
Fry bacon in large skillet. Drain & crumble (or you can use Real Bacon Bits)
In a stock pot or dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potaotes and onions. Bring to boil, stirring frequently.
Reduce heat and simmer 10 minutes.
Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking, stirring frequently until cheese is melted.
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