Thursday, January 11, 2007

Peanut Butter Sundaes

1 cup sugar

1/2 cup water

1 cup creamy peanut butter

Vanilla ice cream

Salted peanuts, optional


In a saucepan, combine sugar and water. Bring to a boil; boil 1
minute or until sugar is dissolved. Remove from the heat; stir in
peanut butter. Place in a blender, blend on high until smooth.
Cool slightly; pour over ice cream. Sprinkle with peanuts if
desired. refrigerate any left overs.

Yield: 1-1/2 cups sauce


Coconut Macaroons

2 - 1/2 cups flaked coconut

1/3 cup all-purpose flour

1/8 teaspoon salt

2/3 cups sweetened condensed milk (can milk)

1 teaspoon vanilla extract


In a bowl, combine the coconut, flour and salt. Add milk and
vanilla; mix well (batter will be stiff).

Drop by the tablespoonfuls 1 inch apart onto a greased baking
sheet. Bake at 350 degrees for 15 - 20 minutes or until golden
brown. Remove to wire racks.

Yield: 1 - 1/2 dozen


Weekly Penny Pincher

Make your own self-rising flour. For 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Out of baking powder? Use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar for each teaspoon of baking powder called for.

Don’t buy bottled juice that says "from concentrate" when you can buy the frozen concentrated juice and simply add your own water.


Layered Pumpkin Dessert

1 package (15 oz) Hostess Twinkies (10 Twinkies)
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 container (8 Oz) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 oz each) instant vanilla pudding
1 can (15 oz) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9X13-inch baking dish. Using a mixer, blend together cream cheese, confectioner's sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whish until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.


Baked Mozzerella Bites

1 pkg. (8 oz) Kraft Low-Moisture Part Skim Mozzarella cheese

60 Ritz Reduced Fat Crackers

1 cup Spaghetti sauce, heated

Preheat oven to 325 degrees. Cut cheese crosswise into
15 slices: cut each slice crosswise in half.

Top each of 30 crackers with 1 cheese slice; cover with
remaining crackers. Place in 15x10x1-inch baking pan.

Bake 8 minutes or until cheese begins to melt. Serve with
the spaghetti sauce.

Makes 15 servings, 2 mozzarella bites each.


Christmas Spiced Tea

Christmas Spiced Tea 1 cup instant dry tea 2 cups dry Tang 3 cups sugar 1/2 cup small red cinnamon candies 1 tsp. cinnamon 1/2 tsp. cloves1 pkg. unsweetened lemonade (Kool-Aid) add 2 tsp. to 1 cup of hot water

Labels: ,

Angel Food Dessert

Angel 1 angel food cake ( can make your own or buy one)1-20oz can of crushed pineapple ( juice and all)1-5oz box of instant french vanilla pudding1 lge tub of cool whipTake the pineapple and mix pudding into it. Take this mixture and fold into cool whip until well mixed. Ice cake, with cool whip mixture, including filling the center hole. Serve promptly or chill until serving time


Old Fashioned Green Beans

6 bacon strips, cut into 1/2-inch pieces

2 pounds fresh green beans

3 tablespoons brown sugar

1/2 cup water


In a large skillet, cook bacon over medium heat until crisp, about
5 minutes. Add beans, brown sugar and water. Stir gently; bring
to a boil. Reduce heat; cover and simmer for 15 minutes or until
beans are crisp-tender. Remove to a serving bowl with a slotted

Yield: 6 - 8 servings


Meal In A Mug

1 pound ground beef
2 cups water
1 can (21 ounces) pork and beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope sloppy joe mix
1 cup uncooked elbow macaroni
directionsIn a large saucepan, cook beef over medium heat until no longer pink; drain. Add water, pork and beans, tomatoes and sloppy joe mix. Bring to a boil; add macaroni and reduce heat. Cover and simmer 10 minutes or until the macaroni is almost cooked. Pour into thermoses.

8 Servings

Here's what Bethanie had to say about this recipe....

"Tried this Tuesday. It was really really good. I browned the hamburger with onion and green peppers and put it all in the crock pot. However I did learn that you cannot cook this too long. If you do it turns to mush. But, it was still good. Live and learn. Also, I used a box of mac-n-cheese and just before serving I mixed cheese powder with a little milk and poured over all. I would say a good cooking time is 2 hrs-maybe 3 hrs on low."


Grandma's Tomato Soup

2 tablespoons butter
1 tablespoon all-purpose flour
2 cups tomato juice
1/2 cup water
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup cooked wide egg noodles
directionsIn a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through

Yield: 2 servings


Garlic Mashed Potatoes


6 medium potatoes, peeled and quartered

4 to 5 garlic cloves

5 cups water

2 tablespoons olive oil or vegetable oil

1/2 to 1 teaspoon salt

Pinch pepper


In a medium saucepan, bring potatoes, garlic and water to a boil.
Reduce heat; cover and cook for 20 minutes or until potatoes are
tender. Drain, reserving 2/3 cup cooking liquid. Mash the
potatoes. Add oil, salt, pepper and reserved liquid; stir until

Yield: 4 - 6 servings


Feather Light Biscuits

6 cups buttermilk baking mix
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1/3 cup shortening
1 to 1-1/4 cups warm water (120° to 130°)
1/4 cup butter or margarine, melted

directionsIn a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to make a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° for 10-12 minutes or until lightly browned.

Yield: About 2 Dozen


Breaded Pork Chops

1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/3 cup prepared ranch salad dressing
6 pork chops (1/2 inch thick)

directionsCombine bread crumbs and Parmesan cheese in a shallow dish. Place dressing in another shallow dish. Dip pork chops in dressing, then into crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 375° for 25 minutes or until pork is no longer pink.

Yield: 4 - 6 Servings