Alice Springs Chicken
Recipe By: Internet
Serving Size: 8
Preparation Time: 3:00
Categories: Main Dishes
Amount Measure Ingredient Preparation Method
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
8 boned and skinned chicken breast
1 tablespoon vegetable oil
8 ounces mushrooms sliced
2 tablespoons butter
salt, pepper, paprika
8 slices bacon cooked
1 cup Monterey jack cheese shredded
1 cup cheddar cheese shredded
2 teaspoons parsley finely chopped
Use whisk or small mixer to combine mustard, honey, 1 1/2 tsp oil, and lemon juice in small bowl. Whip the mixture for about 30 seconds. Pour 2/3 of sauce over chicken and cover and refrigerate for at least 2 hours. Chill remaining marinade.
Cook bacon and set aside.
After chicken has marinaded, preheated at 375 for at least 10 minutes.
Heat a skillet large enough for chicken breast and removed from chicken from marinade, discard marinade. Sear chicken breast in pan for 3-4 minutes on each side in 1 tablespoon vegetable oil. Remove from heat and place chicken in heat proof dish is skillet is not large enough to hold all pieces, brush with some sauce but do not contaminate sauce for serving with cooked meal. Place in oven.
Quickly saute mushrooms in butter. Remove pan from oven and sprinkle with salt, pepper, and paprika. Layer chicken as follows: Bacon, Mushrooms, Monterey Jack cheese, Cheddar Cheese.
Return to oven and bake for 7 - 10 minutes. Cheese will be
melted and start to bubble. Sprinkle each breast with 1/2 tsp
parsley before serving and serve with reserved honey/mustard sauce.
-----
Per serving (excluding unknown items): 277 Calories; 18g Fat
(57% calories from fat); 10g Protein; 20g Carbohydrate; 40mg Cholesterol;
484mg Sodium
_____
Angel Strawberry Cake
Recipe By: Lala Funderburg
Serving Size: 16
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 angle food cake
1 large Cool Whip®
1 can sweetened condensed milk
2 pints strawberries
3 tablespoons lemon juice
Make cake. Cool. Mix condensed milk with lemon juice. Fold in Cool Whip and berries. Cut cake into 3 layers and frost between and all over cake. Refrigerate.
-----
Per serving (excluding unknown items): 85 Calories; 3g Fat
(29% calories from fat); 2g Protein; 14g Carbohydrate; 6mg Cholesterol;
26mg Sodium
_____
Appetizer Cheese Bake
Recipe By: Rotel
Serving Size: 24
Preparation Time: 1:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 can tomatoes and green chilies drained
1 egg lightly beaten
1 cup mayonnaise
1/8 teaspoon pepper
1 cup onion finely chopped
3 cups sharp cheddar cheese shredded
1 teaspoon minced garlic
Preheat oven to 350 degrees. Thoroughly combine drained Rotel,
egg, mayonnaise and pepper in a large bowl. Stir in cheese, onion
(I only used 1/2 cup chopped onion and I would have used less,
green onions may be good here). Spray a 1-quart baking dish with
PAM. Spoon cheese mixture into dish. Bake in preheated oven for
35-45 minutes until golden brown. Serve warm with crackers or
veggies. Makes 3 cups.
-----
Per serving (excluding unknown items): 128 Calories; 13g Fat
(86% calories from fat); 4g Protein; 1g Carbohydrate; 26mg Cholesterol;
143mg Sodium
_____
Applesauce Muffins - Bite
Sized
Recipe By: Southern Living
Serving Size: 48
Preparation Time: 0:45
Categories: Bread
Amount Measure Ingredient Preparation Method
1/2 cup butter
1/2 cup sugar granulated
2 eggs
3/4 cup applesauce
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup granulated sugar
1/8 teaspoon ground cinnamon
Cream butter; gradually add 1/2 cup sugar (in food processor).
Add eggs, one at a time. Add applesauce and pulse to mix. Add
flour, baking powder, salt and pulse just until flour is mixed
in. Spoon into lightly greased miniature muffin pans. Bake at
425 degrees for 12 to 15 minutes. Remove immediately and dip tops
into butter and then cinnamon/sugar mixture.
-----
Per serving: 60 Calories; 3g Fat (46% calories from fat); 1g
Protein; 7g Carbohydrate; 15mg Cholesterol; 76mg Sodium
_____
Recipe By: Internet
Serving Size: 6
Preparation Time: 0:00
Categories: Side Dish
Amount Measure Ingredient Preparation Method
1 1/2 cups rice converted
1 cup whole tomatoes 16 ounce can/mashed
1 cup Mexican beans 16 ounce can
3 cloves garlic minced
1 whole onion chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 cup green chile peppers chopped/drained
2 cups Monterey jack cheese grated
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crockpot. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
ENd & Barbara (Casey@snowhill.com)
-----
Per serving (excluding unknown items): 400 Calories; 17g Fat
(39% calories from fat); 18g Protein; 43g Carbohydrate; 36mg Cholesterol;
359mg Sodium
_____
Recipe By: Cajun Recipes
Serving Size: 6
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 cans asparagus 10.5 oz cans
4 eggs hard boiled
1/2 cup sharp American Cheese grated
1 cup Ritz Crackers Crushed
Sauce
4 tablespoons butter
4 tablespoons flour
1/2 cup grated cheddar cheese
Onion salt To taste
white pepper To taste
1 cup asparagus juice
Greased 8 x 8 Baking dish. Preheat oven 350 degrees. Melt butter for sauce, add flour, blend. Add 1 cup asparagus juice and grated cheese. Blend well stirring constantly. Add seasonings. Cook only until medium thick.
Layering: (in buttered baking dish) Asparagus, chopped, eggs,
cheese at least 2 times. Pour sauce over as you layer. Pour remainder
sauce over combined ingredients and top with crushed crackers
and 1/2 cup grated cheese. Bake until bubbly.
-----
Per serving (excluding unknown items): 169 Calories; 14g Fat
(72% calories from fat); 7g Protein; 5g Carbohydrate; 152mg Cholesterol;
172mg Sodium
_____
Recipe By: Mary Nixon Malone
Serving Size: 12
Preparation Time: 0:00
Categories: Main Dishes
Amount Measure Ingredient Preparation Method
4 large onions chopped
8 pods garlic minced
1 bell pepper chopped
2 tsp olive oil
3 lbs chili ground meat or deer
8 T chili powder
1 tsp cumin
6 T flour
1 large cans tomato paste
1 tsp sugar
water to cover
parsley flakes
1 Jalapeno pepper chopped
tobasco to taste
Saute onions, garlic, bell pepper in olive oil. Add meat and
brown. Mix in chili powder, stir and flour, mix well, add tomato
paste & sugar. Stir n water, parsley flakes and cumin. Add
water so that mixture is not soupy. Simmer 2 to 3 hours. Add salt,
pepper, jalapeno pepper and tobasco to taste.
-----
Per serving (excluding unknown items): 285 Calories; 2g Fat
(8% calories from fat); 8g Protein; 58g Carbohydrate; 0mg Cholesterol;
140mg Sodium
_____
Recipe By: News Star Jun 29, 94
Serving Size: 20
Preparation Time: 0:00
Categories: Party Picnic Side Dish
Amount Measure Ingredient Preparation Method
1 can Pork and Beans (1 gallon )
1 large , chopped onion
1 cup chopped celery
1 cup Worcestershire sauce
1 cup prepared mustard
1 cup sorghum molasses
1 Tablespoon black pepper
1 chopped jalapeno pepper
Topping
1/2 pound cooked bacon
3 handfuls brown sugar
3 handfuls flour
Enough bacon drippings to make
it crumbly.
Pour beans and the next seven ingredients into an extra large baking dish. Cover with the bacon mixture. Cook in heated oven for 2 1/2 hours. This is great!!!
This recipe was in the News Star for the Fourth of July recipes
on June 29, 1994. The cook is Evelyn H. Duke, Columbia, LA.
-----
Per serving (excluding unknown items): 227 Calories; 1g Fat
(4% calories from fat); 4g Protein; 52g Carbohydrate; 1mg Cholesterol;
339mg Sodium
_____
Banana Cake
Recipe By: Mother
Serving Size: 16
Preparation Time: 2:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 cup mashed bananas ripe
3/4 cup oil
1/2 cup sugar
1 box yellow cake mix
5 eggs
1 teaspoon vanilla
1 cup pecan halves
Put bananas and oil in blender and liquefy. Add this mixture
and sugar to the cake mix. Beat thoroughly in mixer. Add eggs
1 at a time. Add vanilla. Sprinkle pecans in bottom of sprayed
bundt cake pan and pour cake mix over. Bake at 350 degrees for
1 hour.
-----
Per serving: 307 Calories; 18g Fat (51% calories from fat);
3g Protein; 35g Carbohydrate; 58mg Cholesterol; 229mg Sodium
_____
Recipe By: SueLynn
Serving Size: 1
Preparation Time: 1:30
Categories: Bread
1 ? cups flour
¼ tsp salt
1 tsp baking soda
¾ tsp baking powder
? cup sugar
3 ounces butter, 3/4 stick, cut in 6 pieces
1 tsp lemon juice
1 ¼ cups banana, mashed
2 eggs
1 cup walnuts, or pecans
PreHeat oven to 350 degrees.
In bowl put flour, salt, baking soda, baking powder and stir to mix.
In food processor combine butter and sugar.
Add eggs and pulse to mix well.
Add bananas and pulse to mix well.
Add flour mixture and pulse just until little flour is seen on the edges.
Do not over mix or this will not be as tender.
Place in greased loaf pan and bake in preheated oven for 50 minutes or until toothpick inserted in center comes out clean.
Categories:
Bread Updated 3/30/2009
_____
Recipe By: SueLynn
Serving Size: 8
Preparation Time: 1:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
4 whole eggs separated
2/3 cup granulated sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
5 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 bananas sliced
vanilla wafer cookies
Beat 4 eggs yolks slightly. Add to the egg yolks 2/3 cups sugar, 1/8 tsp. salt and 2 tablespoons cornstarch. Add this to 3 cups milk. Place in saucepan and cook, stirring constantly, until thickened. Add vanilla extract.
Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around sides of dish. Pour pudding over vanilla wafers and bananas.
Beat egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.
This custard may be prepared in microwave oven by cooking in
a microwave container.
Cook 3 min. stir; cook 3 min. stir; cook 2 min, stir
Cook 1 min. stir; cook 1 min. stir; pour after desired consistency
is reached.
-----
Per serving: 210 Calories; 5g Fat (22% calories from fat);
6g Protein; 35g Carbohydrate; 104mg Cholesterol; 106mg Sodium
_____
Recipe By: Internet-The Internet Chef
Serving Size: 48
Preparation Time: 1:30
Categories: Bread
Amount Measure Ingredient Preparation Method
2 cups Flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 large eggs
1 1/3 cups mashed bananas 3 med.
1 cup chocolate chips mini
Sift together flour, baking powder and salt; set aside. Cream together shortening and sugar in bowl until fluffy and light, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in mini chips. Spoon batter into paper lined muffin pans, filing almost to top. Bake in 350 degree oven for 20 minutes or until golden brown. Serve hot or cold.
-----
Per serving: 83 Calories; 4g Fat (39% calories from fat); 1g
Protein; 12g Carbohydrate; 8mg Cholesterol; 48mg Sodium
_____
Recipe By: Come On In!
Serving Size: 2
Preparation Time: 2:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
2 cups flour
1 teaspoon salt
1 teaspoon sugar Optional
3/4 cup unsalted butter cubed
1/4 cup vegetable shortening chilled
4 tablespoons ice water (more if needed)
In food processor, combine flour and salt (plus sugar is desired).
Pulse to sift. Add butter and pulse 5 to 6 times. Add shortening,
turn machine on,and immediately add 4 tablespoons water. Stop
machine, then pulse 2 to 3 times. Remove cover and test dough
with fingers - it should feel like small lumps that hold together
when pressed. If too dry, pulse in additional water in droplets,
being careful not to overprocess the dough mixture. Turn dough
onto lightly floured work surface. Knead dough one time only with
heels of hands, pushing dough away - do not overwork. Form dough
into cake, wrap in plastic, and refrigerate at least 2 hours before
rolling out into 2 pie crusts.
-----
Per serving: 1339 Calories; 100g Fat (67% calories from fat);
14g Protein; 97g Carbohydrate; 197mg Cholesterol; 1079mg Sodium
_____
Recipe By: Com Mom 1
Serving Size: 1
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 box Duncan Hines butter flavor cake mix I use
chocolate
1 3 3/4 oz. pk chocolate instant pudding mix
1 cup sour cream
1/2 cup each: milk, oil, margarine or butter,
softened
4 eggs
6 ozs chocolate chips
1 oz (1/2 pkg.) German Sweet Chocolate coarsely
grated
1 cup chopped nuts
Frosting:
1 8 oz pkg cream cheese softened
1 lb box confectioners sugar
1 tsp vanilla
1 cup coarsely chopped nuts
1 3 1/2 oz. ca sweetened flaked coconut
Place cake mix, pudding mix, sour cream, milk,oil, butter and
eggs in
large mixer bowl; beat for 2 minutes at med speed, stopping mixer
halfway
through to scrape down sides of the bowl. Stir in the chips,grated
choc. and nuts
Place in greased and floured 10" tube or bundt pan. Bake
at 350 deg for 1 hour. Cool in pan on rack for 25 min; turn out
of pan and cool completely on rack. Beat cream cheese in mixer
until light & fluffy. Slowly beat in the confectioner's. sugar
and vanilla
Stir in the nuts and coconut. Frost the cooled cake.
-----
Per serving (excluding unknown items): 2547 Calories; 206g
Fat (68% calories from fat); 62g Protein; 152g Carbohydrate; 866mg
Cholesterol; 455mg Sodium
_____
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 package Yellow or white cake mix
1 cup Coconut
1 cup Crushed pineapple undrained
8 ounces Cool whip thawed
1/2 cup Sugar
1 cup Pecans; toasted chopped
1 package Instant vanilla pudding
Bake cake according to directions is a 9x13 pan. In a saucepan
over medium heat, combine pineapple with juice, sugar, pudding,
and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke
holes in warm cake. Slowly pour pineapple mixture over cake and
spread evenly. Cool. Spread whipped topping
evenly over cake and sprinkle with nuts. Chill at least 2 hours
before
serving.
-----
Per serving (excluding unknown items): 94 Calories; 5g Fat
(43% calories from fat); 1g Protein; 13g Carbohydrate; 1mg Cholesterol;
28mg Sodium
_____
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
18 1/2 ounces German Chocolate Cake Mix
1 jar fudge topping
1 14 ounce Ca sweetened condensed milk
1 12 oz. cont. Cool Whip thawed
1 21 oz. Jar butterscotch topping
3 Heath Bars crushed
Make German Chocolate cake according to recipe, baking in a
9 x 13 pan. While cake is still warm but not hot, poke holes into
the cake, one inch apart, using handle of wooden spoon. Pour sweetened
condensed milk over cake, then pour butterscotch (or caramel)
topping and fudge topping over cake. Refrigerate until completely
cooled, about one hour. Top with Cool Whip and crushed Health
Bars. Keep refrigerated.
-----
Per serving (excluding unknown items): 263 Calories; 6g Fat
(20% calories from fat); 3g Protein; 53g Carbohydrate; 0mg Cholesterol;
608mg Sodium
_____
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 package German chocolate cake
2 Heath bars crushed
1 cup Sweetened condensed milk
1 cup Butterscotch ice cream topping
Whipped cream or topping
Either bake German chocolate cake according to directions on
German sweet chocolate package or from a mix. Bake in a 9x13"
pan. Cool 5-10 minutes. Then, using the end of a wooden spoon,
poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes.
Drizzle sweetened condensed milk and butterscotch topping into
hole (some will end up on top of the cake). Sprinkle crushed Heath
bars over the top. Serve with whipped cream or topping.
-----
Per serving (excluding unknown items): 82 Calories; 2g Fat
(24% calories from fat); 2g Protein; 14g Carbohydrate; 9mg Cholesterol;
32mg Sodium
_____
Better Than Sex Cake -
Original
Recipe By: Sue Lynn Sandifer
Serving Size: 20
Preparation Time: 0:00
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 package yellow cake mix baked in 9/13 pan
15 ounces crushed pineapple not drained
1 cup sugar
3 bananas
1 large vanilla pudding
1 medium Cool White
1 1/2 cups coconut
1 cup chopped pecans
Bake cake in 13 x 9 pan. While cake is baking mix pineapple
and sugar and heat 5 minutes. Pour over warm cake. Slice bananas
over pineapple mixture. Prepare pudding and pour over bananas.
Spread Cool Whip over pudding. Sprinkle with coconut and pecans.
Keep refrigerated.
-----
Per serving (excluding unknown items): 244 Calories; 9g Fat
(34% calories from fat); 3g Protein; 39g Carbohydrate; 2mg Cholesterol;
203mg Sodium
_____
Recipe By: Southern Living Oct. 85, p8LA
Serving Size: 10
Preparation Time: 0:45
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 cup flour
2/3 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 1/4 cups buttermilk
1 egg beaten
1/2 teaspoon baking soda
1 pound frankfurters
Combine first 5ingredients: stir in bacon drippings. Combine egg, buttermilk, and soda; mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter sections into batter, covering completely. (Wooden picks work well for dipping). Drop into 3 or 4 inches deep hot oil (375º), and cook until golden, turning once, drain on paper towels. Insert party picks, and serve immediately. Serve with mustard, catsup, or picante sauce, if desired.
-----
Per serving: 272 Calories; 17g Fat (56% calories from fat);
9g Protein; 21g Carbohydrate; 45mg Cholesterol; 891mg Sodium
_____
Recipe By: SueLynn
Serving Size: 32
Preparation Time: 3:00
Categories: Bread
Amount Measure Ingredient Preparation Method
2 1/2 teaspoons yeast
4 cups bread flour
3 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons butter margarine
1 1/3 cups water or milk
Put ingredients in bread machine (Welbilt) in the order listed.
Set on manual white bread. Timer may be set to have dough ready at a particular time. Or just press to start. In about 2 hours, your dough will be ready to shape into two loaves (32 slices), 8 hoagie buns, 8 large hamburger buns, 12 hot dog buns, 1 large loaf french bread or two small.
Let rise 45 minutes in warm place. Bake at 375 degrees for 15 minutes or until as brown as preferred.
Tops may be cut or decorated as you like. Enjoy.
-----
Notes: easy
Per serving (excluding unknown items): 77 Calories; 1g Fat
(16% calories from fat); 2g Protein; 14g Carbohydrate; 3mg Cholesterol;
78mg Sodium
_____
Recipe By: SueLynn
Serving Size: 12
Preparation Time: 1:30
Categories: Desserts
Amount Measure Ingredient Preparation Method
8 ounces bread day old
3 cups milk
2 large eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup raisins
2 tablespoons butter
Cut bread into 1 inch cubes and put in bowl with milk, let
stand until bread softens. Stir to break up slightly. Beat eggs,
sugar, vanilla and salt until blended, stir into bread mixture.
Stir in raisins (or coconut, which I sometimes substitute). Pour
into greased baking disk; drizzle butter over top; bake at 350º
for 1 hour or until knife inserted in center comes out clean.
Serve with bourbon or brandy sauce.
-----
Per serving: 218 Calories; 5g Fat (22% calories from fat);
5g Protein; 39g Carbohydrate; 44mg Cholesterol; 184mg Sodium
_____
Recipe By: Redbook 1970
Serving Size: 8
Preparation Time: 1:00
Categories: Main Dishes Meats
Amount Measure Ingredient Preparation Method
2 pounds ground beef premium
1 cup bread crumbs fresh
2 eggs
1/4 cup parsley packed
2 tablespoons catsup
1 tablespoon water
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1 teaspoon dried oregano
Blend all but bread and meat in blender. Add to meat and bread.
Shape into 8 inch round 1 1/2 inch thick pattie. Place on heavy
duty foiled covered cookie sheet. Broil 5 inches from head for
9 minutes, turn and broil 10 minutes on other side. Let stand
5 minutes and serve. 8 servings They printed that this recipe
was 262 calories each serving. Not so!!!
-----
Per serving: 432 Calories; 32g Fat (68% calories from fat);
22g Protein; 12g Carbohydrate; 142mg Cholesterol; 660mg Sodium
_____
Recipe By: Internet
Serving Size: 2
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup Flour all purpose
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon optional
1/3 cup Butter
1/4 cup Water
3 teaspoons Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts finely chopped
Here's one you can start out with; it makes 2 jars. Every recipe
technique is the same, just different ingredients. Sterilize,
two 1-pint straight-sided wide-mouth canning jars, specifically
made for canning jams and jellies, lids and rings by boiling for
10 minutes, keep the lids and rings in the hot water until ready
to use; set aside. In a small bowl stir together flour, sugar,
baking soda and cinnamon, if desired. Set aside. In a medium saucepan
combine butter or margarine, water and cocoa powder; heat and
stir until butter or margarine is melted and mixture is well blended.
Remove from heat; stir in flour mixture. Add buttermilk, egg and
vanilla; beat by hand until smooth. Stir in nuts. Pour mixture
into the prepared canning jars; place jars onto a cookie sheet.
Preheat oven to 325~. Bake for 35-40 minutes or until a pick inserted
deep into each cake comes out clean.
-----
Per serving: 959 Calories; 36g Fat (33% calories from fat);
12g Protein; 152g Carbohydrate; 173mg Cholesterol; 686mg Sodium
_____
Recipe By: Quick Cooking Jul/Aug 99
Serving Size: 36
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1/3 cup butter softened
3/4 cup sugar
1/3 cup corn syrup, light
1 egg
3 ounces chocolate, unsweetened melted
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts chopped
In a mixing bowl, cream butter and sugar. Add corn syrup and
egg; beat well. Stir in chocolate and vanilla. Combine flour,
baking powder and salt; add to chocolate mixture. Stir in walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
Bake at 350º for 10-12 minutes or until edges are firm. Remove
to wire racks to cool.
-----
Per serving: 78 Calories; 3g Fat (37% calories from fat); 1g
Protein; 12g Carbohydrate; 10mg Cholesterol; 43mg Sodium
_____
Recipe By: Bayou Collection/Go Care
Serving Size: 12
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 1/2 cups all-purpose flour
1/2 cup shortening
1/2 cup ice water
2 sticks butter softened
1 1/2 cups sugar
2 cups milk sweet milk
2 teaspoons vanilla extract
pinch salt
Mix flour, shortening, ice water and salt together. Roll out your dough very thin. Take a butter plate, cut a circle out of dough. Place in plate and spread with softened butter on and sprinkle sugar over that (be very generous with sugar and butter). Take it and roll into a roll. Place in oven at 400 degrees to 450 degrees for 20 to 25 minutes or till brown. Then take sweet milk and vanilla and pour over butter roll. Put back into oven and cook till the milk looks caramel like. Then it's ready to eat!
Belinda Morgan
-----
Per serving: 273 Calories; 12g Fat (39% calories from fat);
3g Protein; 39g Carbohydrate; 11mg Cholesterol; 40mg Sodium
_____
Recipe By: Imperial sugar
Serving Size: 36
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup butter or margarine
2 cups flour
1/4 tsp salt
2 tsp Imperial granulated sugar
4 eggs well beaten
2 cups pecans
2 cups Imperial brown sugar
1/4 cup all purpose flour
2 tsp baking powder
1 cup shredded coconut
Mis butter, flour, salt, and sugar until crumbly in food processor. Press into a 9 x 13 inch pan sprayed with cooking spray. Bake in preheated oven 10 to 15 minutes at 375 degrees.
Mix eggs, pecans, Imperial Brown Sugar, 1/4 cup flour, baking powder, and coconut together. Spread over cooked pastry and bake 20 minutes at 375 degrees. Cool before icing.
Icing:
3 cups powdered sugar
6 T. utter
2-3 T milk or cream
2 tsp. vanilla
Combine all ingredients and mix well. Spread over cooled bars.
Cut into 1 x 1 1/2 inch bars.
-----
Per serving (excluding unknown items): 98 Calories; 8g Fat
(70% calories from fat); 2g Protein; 6g Carbohydrate; 34mg Cholesterol;
93mg Sodium
_____
Recipe By: Betty Crocker's Cookbook
Serving Size: 20
Preparation Time: 0:00
Categories: Snack Party
Amount Measure Ingredient Preparation Method
1 1/2 cups sugar
1 cup vegetable oil
3 whole eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups carrots about 5 shredded
1 cup nuts chopped
Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir carrots and nuts. Pour into pan.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting if desired.
-----
Notes: easy
Per serving: 261 Calories; 16g Fat (53% calories from fat);
3g Protein; 28g Carbohydrate; 27mg Cholesterol; 131mg Sodium
_____
Recipe By: Julie Sandifer
Serving Size: 1
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
8 ounces cheddar cheese shredded
1 pound margarine softened
6 cups flour
3 1/2 teaspoons cayenne pepper
3 cups pecans chopped
Mix all ingredients well. Roll into 1 inch balls place on cookie
sheets. Criss cross with fork. Bake at 350 for 12 minutes or until
lightly golden.
-----
Per serving: 8071 Calories; 565g Fat (62% calories from fat);
152g Protein; 614g Carbohydrate; 238mg Cholesterol; 5709mg Sodium
_____
Recipe By: SueLynn
Serving Size: 6
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 chicken boiled and boned
1 medium onion chopped
1 stick margarine
1 can tomatoes with green chilis
1 medium bell pepper chopped
12 ounces spaghetti cooked
1 pound Velvetta Cheese cubed
Cut chicken into pieces. Saute onion and bell pepper in margarine
until tender. (don't let burn). Combine everything and place in
a casserole dish and bake at 350º for 40 minutes. You can
vary the amount of chicken and I only use 1/2 stick margarine.
-----
Per serving (excluding unknown items): 522 Calories; 14g Fat
(24% calories from fat); 48g Protein; 49g Carbohydrate; 123mg
Cholesterol; 293mg Sodium
_____
Chicken Broccoli Crescent
Bake
Recipe By: Pillsbury 31st Bakeoff
Serving Size: 10
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
3 ounces Cream cheese Softened
10 ounces broccoli, frozen chopped
2 cups cooked chicken
10 ounces cream of chicken soup
3 tablespoons ripe olives chopped
1 tablespoon onion chopped
1/2 teaspoon salt if desired
Pepper
2 cans Pillsbury Refrigerated Crescents
1 1/4 cups grated cheddar cheese
Preheat oven to 350. In large bowl, blend cream cheese and
soup until smooth, stir in chicken, broccoli, olives, onion, salt
and pepper. Unroll one can of rolls into 2 ungreased large cookie
sheets. Firmly press perforations together. Place half of chicken
mixture over each rectangle to within 1 inch of edges. Sprinkle
with 1/4 cup cheese over each. (I mix the cheese in with the other
ingredients) Unroll other can of dough into 2 long rectangles;
firmly press perforations to seal. Press or roll to form 13 x
5 inch rectangle of each half. Place over cheese and press edges
with fork to seal. Bake at 350 for 22 to 28 minutes or until browned
deeply. Cool for 5 minutes; slice and serve.
-----
Per serving (excluding unknown items): 177 Calories; 12g Fat
(61% calories from fat); 14g Protein; 3g Carbohydrate; 49mg Cholesterol;
386mg Sodium
_____
Recipe By: Cotton Country
Serving Size: 8
Preparation Time: 0:00
Categories: Main Dishes Poultry
Amount Measure Ingredient Preparation Method
1 large hen or large fryer
1 large bell pepper chopped
1 large onion chopped
3 ribs celery chopped
1 can pimento chopped
1 can sliced mushrooms
Chicken stock
1 package spaghetti (12 oz)
Salt
Pepper
Soy Sauce
Accent
Cook hen in seasoned water and leave in broth to cool. Debone
hen when cooled and reserve stock. Cut meat into bite size pieces.
Cook the bell pepper, onions and celery in 1 cup stock. Cook the
spaghetti in rest of chicken stock until tender. You will find
you absorb all the stock. Toss all together and add the pimentos,
and mushrooms. Season to taste with salt, pepper and Accent. This
is a very good and different chicken spaghetti. Pass soy sauce.
Serves 8 to 10.
Mrs. George Snellings III
I add soy sauce to all of it and about a tablespoon of sugar when
I toss all the ingredients.
SueLynn Sandifer
-----
Per serving (excluding unknown items): 14 Calories; less than
one gram Fat (6% calories from fat); 1g Protein; 3g Carbohydrate;
0mg Cholesterol; 13mg Sodium
_____
Recipe By: Internet
Serving Size: 20
Preparation Time: 0:00
Categories: Bread Snack Party Picnic Side Dish
Amount Measure Ingredient Preparation Method
2 1/2 tsp active dry yeast
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg
1/4 cup butter softened
1/2 tsp. vanilla
1 cup warm milk
Set bread machine on manual white or white if you are going to bake in machine. Add ingredients to machine in order listed. When dough is ready, remove, shape, let rise for 40 minutes or until doubled in size, and bake at 375 degrees for 20 to 25 minutes for a loaf. Serve with Chocolate Butter.
-----
Per serving (excluding unknown items): 121 Calories; 3g Fat
(22% calories from fat); 3g Protein; 21g Carbohydrate; 15mg Cholesterol;
27mg Sodium
_____
Recipe By: Internet
Serving Size: 4
Preparation Time: 0:00
Categories: Appetizers Chocolate
Amount Measure Ingredient Preparation Method
4 T. butter
1 oz. semisweet chocolate
Melt chocolate, set aside to cool. Cream butter, beat in cooled
chocolate. Pour into 4 small ramekins and chill until firm. You
may use butter molds-refrigerate for 20 minutes, then pop out
and store in plastic bag. Serve with warm brioche or croissants.
Or even better, serve with Chocolate Bread.
-----
Per serving: 134 Calories; 13g Fat (86% calories from fat);
0g Protein; 5g Carbohydrate; 31mg Cholesterol; 116mg Sodium
_____
Recipe By: SueLynn
Serving Size: 32
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup chopped pecans
1 cup flour
1 stick butter
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 stick butter
6 ounces chocolate chips
Blend first 3 ingredients in food processor and press into 9x13 inch pan. Bake at 350 for 15 minutes. Mix remaining ingredients and pour over baked crust. Bake 30 minutes more at 325. Cool and eat.
-----
Per serving: 94 Calories; 4g Fat (35% calories from fat); 1g Protein; 15g Carbohydrate;
13mg Cholesterol; 13mg Sodium
_____
Chocolate
_____
Recipe By: Fabulous Cookies
Serving Size: 60
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1/2 cup butter plus
1 tablespoon butter
6 tablespoons cocoa
1 2/3 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup walnuts coarsely chopped
1 cup confectioners sugar
Melt the butter and stir in the cocoa; blend well, then cool. Add the sugar, eggs, and vanilla, and beat until smooth.
In a separate bowl sift together the flour, salt, and baking powder. Add to the cocoa mixture, then add the walnuts (we never put nuts in ours). Chill for at least 3 hours.
Preheat oven to 350 degrees.
Take 1 teaspoon of dough and shape it into a ball. Use the rest of the dough to make the remaining balls. Roll balls in confectioners' sugar, then place on an ungreased cookie sheet and bake for 8 to 10 minutes. Remove from oven as soon as they are set; the centers should be moist. Cool.
Note: Cookies should be soft and chewy inside like a brownie.
-----
Per serving (excluding unknown items): 59 Calories; 2g Fat
(33% calories from fat); 1g Protein; 9g Carbohydrate; 11mg Cholesterol;
49mg Sodium
_____
Chocolate Fudge Upside
Down Cake
Recipe By: Mother
Serving Size: 6
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
3/4 cup sugar
1 tablespoon butter
1/2 cup milk
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 tablespoons cocoa
1/2 cup walnuts chopped
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1 1/4 boiling water
Cream sugar and butter and add 1/2 cup milk. Add flour, salt,
baking powder, 1 1/2 T. cocoa and mix well. Pour into iron skillet
that has been slightly greased or sprayed. Sprinkle with nuts
(optional). Mix together 1/2 cup sugar, 1/2 cup brown sugar, 1/4
cup cocoa, and 1 1/4 cup boiling water and pour over batter in
skillet. Bake at 350º oven for 30 minutes. Let cool in pan
until warm and spoon from skillet. Top with vanilla ice cream.
-----
Per serving: 362 Calories; 5g Fat (12% calories from fat);
4g Protein; 79g Carbohydrate; 8mg Cholesterol; 189mg Sodium
_____
Recipe By: Beverly Hodge/Pillsbury
Serving Size: 12
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1/2 cup Powdered sugar
1/2 cup margarine softened
1 tablespoon whipping cream
1 cup all-purpose flour
24 caramel candy unwrapped
1/3 cup whipping cream
2 cups pecan halves
1 teaspoon margarine
1/2 cup milk chocolate chips
2 tablespoons whipping cream
Heat oven to 325ª. Grease 9-inch square pan. In medium
bowl, combine powdered sugar, 1/2 cup margarine and 1 tablespoon
whipping cream; blend well.
Add flour, mix until crumbly. With floured hands, press evenly
in greased pan. Bake at 325ª for 15 to 20 minutes or until
firm to the touch.
Meanwhile, in medium saucepan over low heat, combine caramels
and 1/3 cup whipping cream, stirring frequently until caramels
are melted and mixture is smooth. Remove from heat. Add pecans;
stir well to coat. Immediately spoon over baked crust; spread
carefully to cover.
In small saucepan over low heat, melt 1 teaspoon margarine and
chocolate chips, stirring constantly. Stir in 2 tablespoons whipping
cream. Drizzle over filling. Refrigerate 1 hour or until filling
is firm. Cut into bars. 24 bars.
-----
Per serving: 331 Calories; 22g Fat (58% calories from fat);
3g Protein; 33g Carbohydrate; 17mg Cholesterol; 148mg Sodium
_____
Recipe By: Bread Machine Magic
Serving Size: 24
Preparation Time: 0:00
Categories: Side Dish
Amount Measure Ingredient Preparation Method
2 tsp. yeast
2 Tblsp. nonfat dry milk
2 Tblsp. sugar
3 Tblsp. butter
1 tsp. salt
3 cups flour
1 egg
3/4 cup warm water
Topping
1/4 cup melted butter
3/4 cup brown sugar
1 tsp. ground cinnamon
Put ingredients in machine for bread. Select Dough setting, and press Start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Prepare 12x9 pan. Gently roll and stretch dough into a 20 inch rope. With a sharp, divide dough into 24 pieces and shape each piece into a ball. In a small bowl, combine brown sugar and cinnamon. Dip each piece of dough into butter and then in sugar mixture. Place sugar-coated pieces in pan in layers. Cover and let rise n warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minute, then turn it off, and place covered dough in oven to rise. Heat oven to 350 degrees and bake for 25 to 30 minutes. Remove from oven, turn out on a plate, then invert onto serving dish. Serve Warm. This is great. Be sure to use real butter.
-----
Per serving: 217 Calories; 4g Fat (15% calories from fat);
5g Protein; 41g Carbohydrate; 18mg Cholesterol; 182mg Sodium
_____
Recipe By:
Serving Size: 10
Preparation Time: 0:00
Categories: Lunch Picnic Side Dish Snack
Amount Measure Ingredient Preparation Method
2 1/2 cups warm water 105 F to 110 F
1/4 cup brown white sugar or honey
1 T. active dry yeast
1 1/2 cups thick oat flakes/rolled oat
1 cup King Arthur White Whole Wheat
or Stone Ground Whole Wheat Flour
2 tsp. salt
4 1/2 cups King Arthur Unbleached
All Purpose Flour
2 T. Cinnamon
In a large bowl, dissolve the sweetener in the warm water, add the yeast and stir, and set aside until the mixture foams, about 5 to 10 minutes. Stir in the oats, mix well, and then add the whole wheat flour and beat well again. Mix in the salt and then one cup of all purpose flour; continue to add the all purpose flour in 1/2 cup increments until the dough begins to pull away from the side of ten bowl and forms a cohesive mass. Turn the dough out onto a lightly floured surface and knead 8-10 minutes by hand, or 5 minutes on medium speed in an electric mixer, until the dough is smooth (as smooth as it can be with the oats in there!) and elastic. Add only enough flour to prevent sticking to you or your work surface.
Place the dough in a lightly oiled bowl and turn to coat all sides with the oil. Cover the bowl with plastic wrap or a damp towel and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and knead briefly on a lightly floured counter to remove any air bubbles. Cut the dough into two pieces and roll each piece into a 12 x 8 rectangle (about 1/4" thick). Sprinkle each piece with 1 tablespoon of cinnamon (leave a 1/2" border around the edges) and roll up firmly, starting with the short side. Cover the pans with plastic or a damp towel and let rise for 45 minutes to 1 hour, until the dough is 1" above the top of the pans.
Meanwhile, preheat the oven to 375F. Bake the loaves for about
35 minutes, until the bottom of the loaves sound hollow 2 when
tapped (the top of the loaves will not be golden brown, but light
brown instead). Turn the loaves out on a rack and cool completely.
Eat or freeze this bread within a few days as it contains very
little fat.
-----
Per serving (excluding unknown items): 7 Calories; less than
one gram Fat (10% calories from fat); 1g Protein; 2g Carbohydrate;
0mg Cholesterol; 429mg Sodium
_____
Recipe By: SueLynn
Serving Size: 20
Preparation Time: 4:00
Categories:
Amount Measure Ingredient Preparation Method
1 1/8 cups water
2 tablespoons margarine or butter
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 1/2 teaspoons yeast
1 tablespoon cinnamon
3/4 cup raisins optional
Put all ingredients into bread machine in order listed.
-----
Per serving: 108 Calories; 2g Fat (13% calories from fat);
3g Protein; 21g Carbohydrate; 0mg Cholesterol; 122mg Sodium
_____
Recipe By: SueLynn
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup water
2 tablespoons margarine
2 tablespoons sugar
1 teaspoon salt
3 cups flour
1 tablespoon cinnamon
3/4 cup raisins
2 1/2 teaspoons yeast
Place all in bread machine on dough cycle. When cycle is finished,
divide into 4 sections, roll each section into a 12 inch rope
and cut into 5 pieces. Roll each piece into an oblong roll and
place on greased baking sheet. Let rise 30 minutes and bake at
375 for approximately 10 minutes.
-----
Per serving: 102 Calories; 1g Fat (12% calories from fat);
2g Protein; 20g Carbohydrate; 0mg Cholesterol; 122mg Sodium
_____
Cinnamon Roll Strata with
Apples and Pecans
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
4 cups cinnamon rolls cut in 1" cubes
2 tablespoons butter
2 apples, granny smith peeled
-cored and cut into 1/2-inch
-dice
2 tablespoons Brown sugar
1 1/2 teaspoons Cinnamon, divided
1/2 teaspoon Nutmeg, divided
1/3 cup Golden raisins
6 Eggs
2 cups Milk
1/4 teaspoon Salt
1/2 cup Pecan halves
2 teaspoons Powdered sugar
Warm maple syrup
Spread cinnamon roll cubes on a baking sheet and toast in a
preheated 300-degree oven 30 minutes. Remove from oven and cool.
In heavy skillet, heat butter over medium heat until hot. Add
apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Saute about 5 minutes, until tender and caramelized. Transfer
to a plate and cool.
Spray 9-by-13-inch baking pan with nonstick cooking spray or grease
lightly with melted butter or margarine. Spread toasted cinnamon
roll cubes in the bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon
nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.
Toast pecans in preheated 350-degree oven 5 to 10 minutes or until
golden; do not over brown. Chop coarsely. Remove strata from refrigerator
45 minutes before baking. Uncover and sprinkle with pecans. Bake
in preheated 350-degree oven about 35 minutes or until set in
the middle. Sprinkle top with powdered sugar and serve with warm
maple syrup.
NOTE: Apple-pork link breakfast sausages can be added to this
dish with good results. Place 1/2 pound sausage in skillet, cover
with water and bring to a boil. Cook 10 minutes or until cooked
through. Remove from water and cool. Slice thinly. Spoon over
bread cubes before proceeding with the recipe.
-----
Per serving (excluding unknown items): 227 Calories; 14g Fat
(54% calories from fat); 9g Protein; 18g Carbohydrate; 204mg Cholesterol;
224mg Sodium
_____
Recipe By: Southern Living
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup butter
1/2 cup brown sugar firmly packed
1/2 cup sugar granulated
2 eggs separated
1 cup flour unsifted
4 tsp. cinnamon
1 cup pecans chopped fine
1/2 tsp. baking powder
Preheat oven to 300 degrees. In a large bowl with electric mixer at medium speed cream butter, sugars, and egg yolks until light and fluffy. In a separate bowl combine flour, cinnamon and salt. Add to creamed mixture and blend well. Dough will be stiff.
Spread evenly over ungreased 15 1/5 x 10 1/2 x 1 inch jelly
roll pan. Beat egg white with fork until foamy. Brush over dough.
Sprinkle pecans over and press down. Bake 35 to 40 minutes. Cut
in 3x1 1/2 in. bars while still hot. Let cool in pan. Makes 3
dozen. 125 cal each.
-----
Per serving: 170 Calories; 12g Fat (60% calories from fat);
2g Protein; 16g Carbohydrate; 43mg Cholesterol; 109mg Sodium
_____
Coconut Cake (Plantation
Cake)
Recipe By: Woodlawn Baptist Church
Serving Size: 16
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 box yellow cake mix Duncan Hines Butter
2/3 cup sugar
2/3 cup oil
1 cup sour cream
4 eggs
1 can coconut small
All Ingredients should be at room temperature before preparing. Place first four ingredients in bowel and mix together. Add eggs 1 at a time; add coconut. Grease and flour tube pan. Bake 1 hour at 350 degrees. Do not open oven until hour is up.
Cookbook: Food for Body and Soul
-----
Per serving: 336 Calories; 20g Fat (54% calories from fat);
4g Protein; 35g Carbohydrate; 54mg Cholesterol; 254mg Sodium
_____
Recipe By: The Bread Machine Newsletter
Serving Size: 16
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 tsp yeast
3 cup bread flour
2/3 cup coconut flakes
1/4 tsp salt
1 1/3 T. coconut extract
1 1/3 T. vegetable oil
1 cup water
2/3 cup chocolate chips
1/2 cup nuts (opt)
Add 1st 7 ingredients to bread machine.
Use dough cycle on manual if you are going to shape and bake in the oven. You may bake in the bread machine. Add chips and nuts when machine beeps for additional ingredients. (if you put the chocolate chips in before, they will beat into the dough and you will have few chips and a pretty brown bread. If baking in the oven, bake at 375 degrees for approximately 15-20 for buns. This dough will make 12-16 buns.
This bread does not need sugar. The sugar comes from the coconut.
-----
Per serving (excluding unknown items): 314 Calories; 22g Fat
(63% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol;
43mg Sodium
_____
Recipe By: Southern Living Mag Oct 96
Serving Size: 12
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1 pound shrimp medium
3/4 cup biscuit mix
1 tablespoon sugar
3/4 cup beer
3/4 cup flour
2 1/2 cups coconut
vegetable oil
Orange-Lime Dip
10 ounces orange marmalade
3 tablespoons spicy brown mustard
1 tablespoon lime juice
Peel shrimp, leaving the tails intact; devein, if desired,
and set shrimp aside.
Combine biscuit mix, sugar, and beer, stirring until smooth; set
mixture aside.
Coat shrimp with flour; dip into beer mixture, allowing excess
to drain. Gently roll coated shrimp in flaked coconut.
Pour vegetable oil to a depth of 3 inches in a large saucepan;
heat to 350º (or use FryDaddy). Cook shrimp, a few at a time,
1 to 2 minutes or until golden; drain on paper towels, and serve
immediately with Orange-Lime Dip.
Orange-Lime Dip - Combine all ingredients in a small saucepan;
cook over medium heat, stirring constantly, until marmalade melts.
( You can do this in the microwave.) Remove from heat; cool. Dip
may be stored in refrigerator up to 1 week. Yield: About 1 1/4
cups.
Yield: About 3 dozen
-----
Per serving (excluding unknown items): 292 Calories; 14g Fat
(41% calories from fat); 12g Protein; 31g Carbohydrate; 61mg Cholesterol;
235mg Sodium
_____
Recipe By: Dinner on the Ground
Serving Size: 8
Preparation Time: 2:00
Categories: Main Dishes Poultry
Amount Measure Ingredient Preparation Method
5 pounds chicken
2 1/2 quarts water
2 teaspoons salt
2 teaspoons pepper
1 stick margarine
1 cup celery chopped
3/4 cup mushroom sliced
1/2 cup bell pepper chopped
1/2 cup onion chopped
1/4 cup green onion chopped
2 ounces pimiento chopped
1 can cream of mushroom soup
12 ounces egg noodles
1 cup stuffed olives slices
1 cup almond slivers
8 ounces cheddar cheese grated
Cut hen into serving size pieces. Cover with water. Bring to rolling boil. Add salt and pepper. Cook chicken over medium heat until tender. While chicken is cooking, prepare noodles according to package directions. Drain and set aside. After chicken has cooked, bone and chop into small pieces. In a small skillet, saute celery, mushrooms, bell pepper and onions in margarine until tender. Remove from heat and add pimiento, soup, cooked noodles and chicken. Mix well. If casserole needs moistening, add chicken broth. Pour into baking dish. Layer top with stuffed olives, almonds, then cheese.
Bake 350 degrees - 20-25 minutes or until cheese melts and
bubble on edges.
-----
Per serving (excluding unknown items): 756 Calories; 35g Fat
(43% calories from fat); 67g Protein; 41g Carbohydrate; 225mg
Cholesterol; 1027mg Sodium
_____
Recipe By: Aunt Jo Hale
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 cups flour
2 cups sugar
1/2 tsp. salt
1 stick butter
1 cup water
1/2 cup Wesson oil
3 Tbsp. cocoa
1/2 cup buttermilk
3 eggs
1 tsp. soda
1 tsp. vanilla extract
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
1 box powdered sugar
Part 1 - combine flour, sugar, salt in large mixing bowl.
Part 2 - in boiler combine butter, water, oil, and cocoa. Bring
to boil, stirring constantly. (You may do this in the microwave).
Pour over Part 1 and mix well.
Part 3 - Mix buttermilk, soda, eggs, and vanilla and add to parts
1 & 2.
Pour into large (12 x 17) greased and floured cookie sheet and bake at 350° for 25 to 30 minutes.
While cake is cooking, prepare icing by placing the butter, cocoa, and milk in saucepan or use microwave container and heat until hot, just to melt butter. Do not boil. Add remaining ingredients. Pour warm cake and let cool enough to eat, if you can :)
Option 1: (A necessity at this house) About 3 minutes before removing cake from oven, place 2 cups of miniature marshmallows on top of cake and return to oven. Let marshmallows puff. Remove from oven and pour icing over.
Option 2: (A necessity at this house) Add 1 cup chopped pecans to icing mixture.
We call this a Heavenly Hash Cake. Enjoy!!! SueLynn Sandifer,
Monroe, Louisiana
-----
Per serving (excluding unknown items): 176 Calories; 2g Fat
(12% calories from fat); 3g Protein; 37g Carbohydrate; 31mg Cholesterol;
83mg Sodium
_____
Recipe By: Internet
Serving Size: 10
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 pkg. wonton wrappers
8 oz. cream cheese softened
7 1/2 oz. crab
2 tsp soft bread crumbs
2 drops sesame oil
Combine all ingredients except wrappers. Fill squares with
1 tsp of mixture and pinch closed, moistening to seal. Fry in
hot oil heated to 370° for 3 minutes turning once.
-----
Per serving (excluding unknown items): 98 Calories; 8g Fat
(75% calories from fat); 6g Protein; 1g Carbohydrate; 41mg Cholesterol;
130mg Sodium
_____
Recipe By: Taste of Louisiana
Serving Size: 6
Preparation Time: 0:00
Categories: Cajun
Amount Measure Ingredient Preparation Method
1/2 stick butter (No sub)
1 pkg frozen chopped onions peppers,
and celery (10 oz.)
2 cloves garlic crushed
1 lb. crawfish tails shelled
1 can sliced mushrooms (8 oz)
1/4 cup parsley minced
1 can cream of shrimp soup
1 can cream of mushroom soup
1/2 tsp liquid crab boil
3 cups cooked rice
Saute onion mixture in butter until tender but not brown. Add garlic. When garlic becomes aromatic stir in crawfish tails and continue stirring over high heat for 5-6 minutes. Add next 5 ingredients and simmer to blend for 10-15 minutes. In 2 1/2 quart casserole, combine crawfish mixture with rice. Top with bread crumbs if desired and Parmesan cheese.
Bake at 350° for 25 minutes.
-----
Per serving (excluding unknown items): 167 Calories; 3g Fat
(15% calories from fat); 4g Protein; 31g Carbohydrate; 3mg Cholesterol;
348mg Sodium
_____
Recipe By: KNOE-Dianne Cage
Serving Size: 124
Preparation Time: 0:00
Categories: Cajun
Amount Measure Ingredient Preparation Method
2 cups yellow cornmeal
1 tsp salt
1 tsp baking soda
1 Tbsp baking powder
6 eggs
1/2 cup sliced jalapeno peppers
1/2 cup chopped bell pepper
2 medium onions chopped
16 oz. grated cheddar cheese
2/3 cup oil
2 large cans cream style corn
2 lbs. crawfish tails
In a large bowl combine dry ingredients. In a medium bowl, beat eggs thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal mixture and mix well.
Bake in a 12 x 14 inch well greased pan. (May use Pam) for 55 minutes at 375° or until golden brown.
May substitute egg beaters & fat free cheese. You may half this recipe and bake in 9 x 13 inch pan, adjust cooking time to 30 minutes.
Good served at room temperature.
-----
Per serving (excluding unknown items): 36 Calories; 3g Fat
(65% calories from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol;
61mg Sodium
_____
Crawfish Tortellini Helen Mary
Recipe By: Come On In! Cookbook
Serving Size: 4
Preparation Time: 0:30
Categories: Main Dishes Southern Seafood
Amount Measure Ingredient Preparation Method
1 medium onion chopped
2 cloves garlic minced
1/2 cup unsalted butter
1 pound crawfish
1/2 cup Parmesan cheese freshly grated
2 tablespoons parsley fresh chopped
1 pint cream
1 package cheese tortellini or spinach tortellin
Tabasco sauce
cayenne pepper
salt
Saute onion and garlic in butter. Add crawfish tails and continue
to cook 5 minutes. Add cheese and parsley and gradually add enough
cream to make a thick sauce. Fold tortellini into crawfish mixture.
Season with Tobasco, cayenne, and salt (Parmesan cheese adds its
own salty flavor, so use salt sparingly.
-----
Notes: This versatile dish will be just as successful with shrimp
or crabmeat standing in for the crawfish tails.
Per serving: 721 Calories; 60g Fat (74% calories from fat);
30g Protein; 18g Carbohydrate; 323mg Cholesterol; 394mg Sodium
_____
Recipe By: Betty Crocker's Cookbook
Serving Size: 20
Preparation Time: 0:00
Categories: Snack Party
Amount Measure Ingredient Preparation Method
8 ounces Neufchatel cheese softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl on low speed
until smooth. Gradually beat in powdered sugar, 1 cup at a time,
until smooth and of spreading consistency. Frosts a 13 X 9 inch
cake or fills and frosts two 8- or 9-inch cake layers. Refrigerate
any remaining frosting.
-----
Per serving: 124 Calories; 3g Fat (19% calories from fat);
1g Protein; 24g Carbohydrate; 9mg Cholesterol; 46mg Sodium
_____
Recipe By: Internet - SueLynn
Serving Size: 12
Preparation Time: 1:00
Categories: Snack Appetizers Desserts
Amount Measure Ingredient Preparation Method
8 ounces light cream cheese softened
2 tablespoons margarine softened
3 tablespoons confectioner's sugar
1 teaspoon vanilla
1 can cherry pie filling
1/2 cup pecans chopped
1 can biscuits Hungry Jack Flaky
1/2 cup confectioner's sugar
1 teaspoon vanilla
2 teaspoons milk 2-3
Beat cream cheese, butter, 3 tablespoons confection's sugar, and 1 tsp. vanilla until smooth; stir in half of the fruit filling and pecans. Chill 30 minutes.
Spread remaining fruit filling into a lightly greased 13 x 9 inch baking sheet. Separate biscuits in half and roll or pat each on a lightly floured surface into a 4 inch circle. Spread each round with 1 tablespoon cream cheese mixture, and roll up jelly roll fashion. Place, seam side down, in long rows in baking dish.
Bake at 400 degrees for 30 minutes or until lightly browned.
Stir together remaining ingredients and drizzle over warm pastries.
-----
Per serving: 165 Calories; 7g Fat (40% calories from fat);
3g Protein; 23g Carbohydrate; 11mg Cholesterol; 164mg Sodium
_____
Recipe By: Wonder Baker
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
- 6
1/2 pork chops
1 T olive oil
Sauce
1/2 cup catsup
1 cup water
1 tsp salt
1/2 tsp celery seed
3 tsp vinegar
1/2 tsp ginger
2 tsp sugar
2 tsp flour
Salt and pepper chops and brown in oil. Remove and place chops
in 9x13 pan sprayed with vegetable spray. Combine sauce ingredients
and pour over chops. Bake for 30-40 minutes at 425 degrees.
-----
Per serving: 553 Calories; 56g Fat (89% calories from fat);
4g Protein; 12g Carbohydrate; 9mg Cholesterol; 898mg Sodium
_____
Recipe By: listmoms@usa.net
Serving Size: 1
Preparation Time: 2:00
Categories: Sweets Snack Chocolate
Amount Measure Ingredient Preparation Method
2 pounds white almond bark
4 ounces German Chocolate squares
12 ounces semisweet chocolate chips
24 ounces peanuts, dry-roasted
Put all ingredients in crock pot; cook 1 hour on high. Do not
stir. Turn crock pot to low and stir every 15 minutes for 1 hour.
Drop on waxed paper and cool. Store in tin.
-----
Notes: Recipe from the internet.
Per serving (excluding unknown items): 6167 Calories; 479g
Fat (64% calories from fat); 179g Protein; 430g Carbohydrate;
0mg Cholesterol; 5573mg Sodium
_____
Recipe By: Mrs. Sarah Mayo
Serving Size: 24
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
8 ounces cream cheese softened
3 large cucumber shredded and drained
1 package Good Seasons Bleu Cheese Dressing mix
1 tablespoon mayonnaise
Mix softened cheese, dressing mix, and mayo. Fold in cucumbers. Refrigerator sandwiches and left over sandwich spread.
-----
Per serving (excluding unknown items): 47 Calories; 4g Fat
(71% calories from fat); 1g Protein; 2g Carbohydrate; 11mg Cholesterol;
33mg Sodium
_____
Recipe By: Ridgetop Bed and Breakfast -Kay Jones
Serving Size: 1
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 egg
1/2 cup milk
1 tablespoon sugar
1 tablespoon melted butter
1/8 teaspoon vanilla extract
dash salt
1 slice French bread 1 inch thick
Place in a greased individual casserole one slice of French
bread, sliced one inch thick. Pour the mixture over the bread;
turn and pour more, and use all the mixture for one serving. (The
liquid will pool up in the dish, but will be soaked up by the
bread as it cooks.) Place on top of the bread a small amount of
fruit, jam, or preserves. Bake for 40 minutes at 350 degrees.
The bread will swell and puff to almost double in size and height
and will lightly brown. The timing is precise--and guests need
to be on time!
-----
Per serving: 357 Calories; 20g Fat (51% calories from fat);
12g Protein; 32g Carbohydrate; 228mg Cholesterol; 381mg Sodium
_____
Recipe By: Kathy Gray - 91
Serving Size: 16
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 package French Vanilla pudding prepared
2 packages cream cheese large, softened
2 cups powdered sugar
2 cups Cool Whip
1 package Oreos Crushed
Make pudding and add all ingredients except Oreos. Layer crushed
Oreos with pudding mixture. Sprinkle Oreos on top.
-----
Per serving (excluding unknown items): 71 Calories; 1g Fat
(16% calories from fat); 0g Protein; 15g Carbohydrate; 4mg Cholesterol;
11mg Sodium
_____
Recipe By: BMCB III
Serving Size: 10
Preparation Time: 4:00
Categories: Bread
Amount Measure Ingredient Preparation Method
1 1/4 cups milk
2 tablespoons butter
1 cup yellow cake mix
2 1/2 cups bread flour
2 teaspoons yeast
Place all the ingredients in bread machine. I use the dough
cycle as I never bake in my machine. I just don't like the texture.
If you use the dough cycle, shape into loaf and bake at 375º
for 20 minutes.
-----
Notes: Rebecca O'Dea had her bread machine for only 10 days when
she experimented with this recipe. She says it reminds her of
the Hawaiian Bread from the local deli. The bread rises quite
a bit during the baking program, and is very light and fluffy
with a crisp crust. The variations to this are endless -- try
using different cake mixes such as devil's food, white or vanilla,
etc. Orange or lemon peel (1/4 - 1 tsp) could be added or even
an extract (1/4 - 1/2 tsp) for added flavor. This is an easy bread
to make as all the sugar and salt are in the cake mix. I am going
to try pineapple this afternoon.
Per serving: 246 Calories; 6g Fat (22% calories from fat);
6g Protein; 41g Carbohydrate; 11mg Cholesterol; 163mg Sodium
_____
Recipe By: West Monroe Fire Dept.
Serving Size: 12
Preparation Time: 0:00
Categories: Cajun
Amount Measure Ingredient Preparation Method
1 can cream of shrimp soup
1 can cream of mushroom soup
1 can cream of celery soup
2 cans Rotel tomatoes with chiles
1 large onion chopped and cooked
1 large green pepper chopped/cooked
1 1/2 lbs. shrimp or crawfish
Saute onions and bell pepper in a little butter or microwave. Add shrimp/crawfish and saute wt onions and peppers. Add other ingredients and bring just to a simmer. Serve over rice.
Asst. Chief Matt Mills - West Monroe Fire Dept.
-----
Per serving (excluding unknown items): 26 Calories; 2g Fat
(57% calories from fat); 1g Protein; 2g Carbohydrate; 3mg Cholesterol;
246mg Sodium
_____
Recipe By: Bread Machine Magic
Serving Size: 20
Preparation Time: 4:00
Categories: Bread
Amount Measure Ingredient Preparation Method
5/8 cup milk
2 eggs
3 cups flour
1 teaspoon salt
1/3 cup butter
3 tablespoons sugar
2 teaspoons yeast
1 egg lightly beaten
Place all ingredients in machine. Set to dough cycle. When
finished, shaped into 20 rolls and let rise for 20-30 minutes.
Brush with beaten egg. Bake at 375º for 12 to 15 minutes.
-----
Per serving: 118 Calories; 4g Fat (32% calories from fat);
3g Protein; 17g Carbohydrate; 37mg Cholesterol; 150mg Sodium
_____
Recipe By: Cotton Country
Serving Size: 6
Preparation Time: 0:00
Categories: Main Dishes Party Cajun Seafood
Amount Measure Ingredient Preparation Method
6 Tb. Butter
3 Tb. flour
1 cup chopped onion
6 green onions and tops chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 lbs. shrimp peeled and deveined
1/4 cup chopped parsley
Salt and pepper to taste
1 small bay leaf
2 Tb tomato paste
Tobasco to taste
Rice
In skillet, melt the butter and stir in the flour. Cook stirring
constantly until this is rich brown. Add the vegetables and cook
until tender. Stir in the water, shrimp, parsley, and seasonings.
Stir in tomato paste. Simmer uncovered for 20 minutes or until
the shrimp or crawfish are done. Serve over hot rice. Serves 4
to 6. Mr. Ed Seymour, Jr.
-----
Per serving (excluding unknown items): 619 Calories; 16g Fat
(24% calories from fat); 55g Protein; 61g Carbohydrate; 376mg
Cholesterol; 811mg Sodium
_____
Recipe By: Food and Wine - October 1997
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 pounds grapes red & white seedless
3 egg whites
Sugar
1/4 cup sugar
1/4 cup cold water
2 bottles dry red Zinfandel
1 bottle Blush Zinfandel
1/2 cup sweet vermouth
1 cup peach brandy
1 cup Bacardi Limon
1 cup cranberry juice
1 large block of ice
4 cups thinly sliced fruit, peaches, pears, apple
Seltzer water for serving
1. Make the Sugared Grapes: Line a large baking sheet with
wax paper. Holding each grape cluster by its stem, dip it in the
beaten egg whites and sprinkle with sugar. Arrange the clusters,
without touching, on the baking sheet and freeze until solid (or
for up to 1 week).
2. Make the Punch: In a large bowl, combine all the ingredients
and mix very well. Refrigerate overnight.
3. Pour the punch into a chilled punch bowl. Add the ice block
and scatter the sliced fruit on top. Hang the sugared grapes around
the edge of the bowl. Serve the punch in cups with a splash of
seltzer and a cluster of grapes in each cup.
-----
Per serving (excluding unknown items): 57 Calories; less than
one gram Fat (3% calories from fat); 1g Protein; 13g Carbohydrate;
0mg Cholesterol; 10mg Sodium
_____
Recipe By: Quick Cooking Jul/Aug 99
Serving Size: 12
Preparation Time: 2:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
4 cups miniature marshmallows
1/3 cup orange juice
16 ounces cream cheese
12 ounces whipped topping thawed
2 1/2 cups vanilla wafer cookies about 60, crushed
1/2 cup butter melted
In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1 1/2 minutes. Stir until smooth. In a mixing bowl, beat cream cheese. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13 x 9 x 2 pan. Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate for 1 hour or until set. Store in refrigerator. This recipe was tested in an 850-watt microwave.
-----
Notes: In Bethalto, Illinois, Rhonda Miller prepares a light,
creamy filling with mild citrus flavor, then spoons it over a
a simple vanilla wafer crust. The yummy result makes an appealing
ending to a summer meal.
Per serving: 575 Calories; 37g Fat (58% calories from fat);
6g Protein; 56g Carbohydrate; 93mg Cholesterol; 354mg Sodium
_____
Recipe By: Southern Living Quick and Easy
Serving Size: 20
Preparation Time: 0:30
Categories: Sweets
Amount Measure Ingredient Preparation Method
2 egg whites
1 cup light corn syrup
1/4 cup sugar
1/2 teaspoon cream of tartar
dash salt
1 teaspoon vanilla extract
Combine first 5 ingredients in double boiler over medium heat.
Begin beating immediately and beat until mixture stands in soft
peaks (5 to 10 minutes). Remove from heat and set in a pan of
ice water; continue beating as mixture cools. Add vanilla and
stir well. Yield: Frosting for 1 tube cake or a 2-layer cake or
1 sheet cake.
-----
Per serving: 58 Calories; 0g Fat (0% calories from fat); 0g
Protein; 15g Carbohydrate; 0mg Cholesterol; 17mg Sodium
_____
Four Day Make Ahead Sour
Cream Fudge Torte
Recipe By: Pillsbury Easy & Elegant
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 package Chocolate cake mix Devil's Food Pudding
3 eggs
1 cup water
1/3 cup oil
2 cups sour cream, light
1 cup sugar
3 cups coconut
3 cups Cool Whip Lite® cold
Cake: Heat oven to 350 degrees. Grease and flour two 8 inch round cake pans. In large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed; pour into pans. Bake for 30 to 40 minutes. Cool Cake in pan on cooling rack for 15 minutes; remove. cool completely. Split each layer in half forming four layers. Fill and frost layers with Sour Cream Coconut Filling. If desired garnish with pecans and maraschino cherries. Store covered in refrigerator. Serves 12 to 14.
Frosting: In large bowl, combine sour cream, sugar and coconut.
Gently fold in whipped topping. Use to fill and frost sides and
top of torte.
-----
Per serving: 275 Calories; 18g Fat (53% calories from fat);
4g Protein; 33g Carbohydrate; 32mg Cholesterol; 219mg Sodium
_____
Recipe By: Southern Living Jul 94 p114
Serving Size: 12
Preparation Time: 0:00
Categories: Vegatable Lunch Party Picnic Side Dish
Amount Measure Ingredient Preparation Method
12 ears fresh corn
8 slices bacon uncooked
1/2 cup butter or margarine
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
Cut off tips of corn kernels into a large bowl. Scrape milk and remaining pulp from cob with a paring knife. Set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving about 1/4 cup drippings in skillet. Crumble bacon, and set aside. Add corn, butter and remaining ingredients to drippings in skillet.
Cook over medium heat 20 minutes, stirring frequently. Spoon corn mixture into a serving dish, and sprinkle with crumbled bacon.
* you may increase the sugar to 4 tablespoons.
-----
Per serving: 166 Calories; 11g Fat (53% calories from fat);
4g Protein; 17g Carbohydrate; 24mg Cholesterol; 511mg Sodium
_____
Recipe By: QC Sep-Oct 2000/Velma Horton
Serving Size: 21
Preparation Time: 3:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
1 cup milk 70-80 degrees
1/4 cup water
1/4 cup butter softened
1 egg
1 teaspoon salt
4 cups flour bread
1/4 cup instant pudding mix vanilla
1 tablespoon sugar
1 tablespoon yeast
FILLING
1/4 cup butter softened
1 cup packed brown sugar
2 teaspoons cinnamon
FROSTING
4 ounces cream cheese softened
1/4 cup butter softened
1 1/2 cups confectioner's sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
In the bread machine pan, place first nine ingredients in order suggested by the manufacturer. Select dough setting. When dough is completed, turn dough onto lightly floured surface. Roll into a 17 in x 10 in rectangle. Spread with butter, sprinkle with brown sugar and cinnamon that have been mixed. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices cut side down in a greased 13 x 9 in baking dish or pan. Place the other 9 slices in a 8 x 8 dish or pan. Cover and let rise inn a warm place until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool in pan on wire rack for 5 minutes and frost. Store in refrigerator.
-----
Notes: Do not use your timer on this recipe with egg and milk.
I made these at night and put mine in the refrigerator to rise.
Took them out the next morning about 45 minutes before baking
so they would warm to room temperature.
Also I think the unique taste is that I didn't have vanilla
pudding and I used lemon pudding mix. I won't use vanilla I don't
think since this was so good. However, I may use butterscotch
to see how I like that.
Per serving: 260 Calories; 9g Fat (32% calories from fat); 4g
Protein; 41g Carbohydrate; 34mg Cholesterol; 232mg Sodium
_____
Recipe By:
Serving Size: 48
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
4 ounces semisweet chocolate squares
1 cup butter
1 cup flour
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla
1/2 cup pecans finely chopped
Melt chocolate with butter (you may use unsweetened chocolate).
Combine flour and sugar. Add eggs and melted chocolate mixture
to flour mixture. Stir well. Add pecans and vanilla. Pour in paper
muffin cups in muffin tins. Bake at 300 degrees for 40 to45 minutes.
makes 24 large or 48 small muffins.
-----
Per serving: 92 Calories; 5g Fat (50% calories from fat); 1g
Protein; 11g Carbohydrate; 25mg Cholesterol; 43mg Sodium
_____
Recipe By: Internet
Serving Size: 60
Preparation Time: 0:00
Categories: Snack Picnic
Amount Measure Ingredient Preparation Method
1 egg
3/4 cup water
1 cup margarine/butter
1/2 cup brown sugar
1 box chocolate cake mix
2 cups quick oats
12 oz. chocolate chips
Mix first four ingredients and half of the cake mix, then add rest of mix and mix thoroughly. Drop on cookie sheet by tablespoon. Bake at 375 degrees for 9 - 10 minutes.
-----
Per serving (excluding unknown items): 61 Calories; 3g Fat
(37% calories from fat); 1g Protein; 10g Carbohydrate; 3mg Cholesterol;
52mg Sodium
_____
Recipe By: Julie Sandifer
Serving Size: 64
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
8 ham slices
24 ounces cream cheese softened
2 tablespoons black olives chopped
2 tablespoons pickle relish
2 1/2 tablespoons Italian dressing powder
Pickled okra
Mix all ingredients except ham and okra.
Spread ham slices with cream cheese mixture and place pickled
okra in center of each slice. Roll up and roll in Saran wrap.
Place in refrigerator until firm. Slice in 1/2 to 1 inch slices.
-----
Per serving (excluding unknown items): 44 Calories; 4g Fat
(85% calories from fat); 1g Protein; 0g Carbohydrate; 13mg Cholesterol;
74mg Sodium
_____
Recipe By: Aunt Gordie/Florence Nixon
Serving Size: 10
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
5 pounds chicken hen 5-6 pound
curry powder
salt and pepper
1 cup port wine
2 stalks celery chopped
1 medium onion chopped
1 large bell pepper chopped
2 small mushroom 2 small cans
3 cups rice raw, long grained
Rub hen with curry powder, salt and pepper, inside and out.
Place in large baking dish or pan and add port wine. Bake at 350
degrees for 2 1/2 to 3 hours - until tender. Skim off as much
fat as possible - add 7-8 cups of water or broth while hen is
cooking.
Saute in small amount of butter the celery, onion, bell pepper.
Add to hen with mushrooms and rice.
Cook covered another 30 to 40 minutes until liquid is absorbed
and rice is tender.
-----
Per serving: 538 Calories; 12g Fat (23% calories from fat);
45g Protein; 52g Carbohydrate; 124mg Cholesterol; 130mg Sodium
_____
Recipe By: Internet
Serving Size: 18
Preparation Time: 0:45
Categories:
Amount Measure Ingredient Preparation Method
9 cups Chex cereal Corn, Rice, Wheat
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
1 tablespoon vanilla extract
1 1/2 cups powdered sugar
8 ounces M&Ms® plain chocolate candy
8 ounces peanuts, dry-roasted
Pour cereals into large bowl; set aside.
In a 1 quart microwave-safe bowl combine chocolate chips, peanut
butter and margarine/butter. Microwave on high 1 to 1 1/2 minutes
or until smooth, stirring after 1 minute.
Stir in vanilla. Pour chocolate mixture over cereals, stirring
until all pieces are evenly coated.
Pour cereal mixture into large resealable plastic bag with powdered
sugar. Seal securely and shake until all pieces are well coated.
Spread on waxed paper to cool.
Work like you don't need money.
Love like you've never been hurt.
Dance like nobody's watching.
-----
Per serving (excluding unknown items): 276 Calories; 16g Fat
(50% calories from fat); 6g Protein; 31g Carbohydrate; 2mg Cholesterol;
151mg Sodium
_____
Recipe By: SueLynn
Serving Size: 1
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
25 ounces nonfat dry milk
1 pound Nestle's Quick
1 pound Coffee-Mate
1 pound powdered sugar
Mix and sift together and store in covered contained. Makes about 1 gallon of dry mix. For hot chocolate use 3 to 4 heaping teaspoons per cup of boiling water.
-----
Per serving (excluding unknown items): 4334 Calories; 6g Fat
(1% calories from fat); 241g Protein; 820g Carbohydrate; 139mg
Cholesterol; 3798mg Sodium
_____
Recipe By: Lucy Merle Sibley Godfrey
Serving Size: 10
Preparation Time: 0:30
Categories: Bread
Amount Measure Ingredient Preparation Method
1/2 cup corn meal
1/3 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/2 cup milk
1 egg
1/2 cup chopped onion
1/4 cup chopped jalapeno
In bowl combine cornmeal, flour, baking powder, salt and garlic
salt. Beat smooth. Add remaining ingredients and beat until smooth.
Drop in oil, fry till golden brown.
-----
Per serving (excluding unknown items): 34 Calories; 1g Fat
(24% calories from fat); 2g Protein; 5g Carbohydrate; 20mg Cholesterol;
217mg Sodium
_____
Italian Chocolate Spice
Cookies
Recipe By: Diane Bruscato - 1984
Serving Size: 168
Preparation Time: 2:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
2 cups sugar granulated
2 sticks butter softened
3 eggs
8 cups flour
1 tablespoon baking powder
4 tablespoons cocoa powdered
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves ground
1 teaspoon cinnamon ground
1 teaspoon allspice ground
1 cup milk homogenized
2 cups nuts chopped
2 tablespoons orange rind grated
1 tablespoon vanilla extract
Cream together sugar, butter and eggs. Mix flour, baking powder,
cocoa, salt, cloves, allspice, and cinnamon and add alternately
with milk. Add nuts, orange rind and vanilla. Roll into 1 inch
balls. Bake at 350 for 8 minutes. Let cool and ice with: 1/2 stick
butter, 1 box powdered sugar, a few drops of canned milk. Dip
or roll cookies in icing and let dry on rack.
-----
Per serving: 45 Calories; 1g Fat (25% calories from fat); 1g
Protein; 8g Carbohydrate; 4mg Cholesterol; 30mg Sodium
_____
Recipe By: Cotton Country Cookbook
Serving Size: 16
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 stick butter
1/2 cup Canola oil
2 cups sugar
5 eggs separated
1 cup buttermilk
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla extract
1 cup coconut shredded
1/2 cup pecans chopped
Icing
8 ounces cream cheese softened
1 stick butter
1 teaspoon vanilla extract
1 box powdered sugar
1/2 cup pecans chopped
Cream butter, oil and sugar. Add egg yolks one at a time, beating after each addition. Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla, coconut and chopped nuts. Beat egg whites and fold into mixture. Pour into a greased and floured 9 x 13 inch cake pan for a sheet cake or three 8 or 9 inch layer pans. Bake at 325 degrees for 45 minutes. Cool and ice.
ICING: Beat cream cheese and butter. Add vanilla, powdered
sugar and nuts. Continue to beat until of spreading consistency.
-----
Per serving: 394 Calories; 21g Fat (47% calories from fat);
6g Protein; 47g Carbohydrate; 78mg Cholesterol; 189mg Sodium
_____
Recipe By: Cajun Recipes.com
Serving Size: 6
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 cans shoepeg corn drained
1/2 cup milk
1 stick butter
1 package cream cheese 8 oz.
2 dashes garlic salt or powder
2 jalapeno cheese chopped
In medium sauce pot, melt butter and add cream cheese. Melt well. When melted. mix in dashes of garlic, 1/4 cup of milk and shoepeg corn, mix well.
Cut jalapenos and add to taste. The more jalapenos, the hotter the mixture. Pour into a baking dish and bake at 350 degrees until light brown and bubbly. Serve hot.
I got this recipe from a lady in the grocery store and then
found it on the internet. Easter 4/01.
-----
Per serving (excluding unknown items): 82 Calories; 7g Fat
(77% calories from fat); 3g Protein; 1g Carbohydrate; 23mg Cholesterol;
189mg Sodium
_____
Recipe By: CCI
Serving Size: 8
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
8 medium potatoes boiled whole
1/2 cup butter
3 tablespoons flour
2 cups milk
1 roll jalapeno cheese
1 roll garlic cheese
1 small pimento chopped in jar
1 small bell pepper chopped
Layer potatoes, cheese mixture, 1 small jar pimento, 1 chopped bell pepper. Bake uncovered at 350 for 40 to 45 minutes.
-----
Per serving (excluding unknown items): 377 Calories; 15g Fat
(35% calories from fat); 9g Protein; 54g Carbohydrate; 43mg Cholesterol;
217mg Sodium
_____
Jane's Apple Cake/Sherry
Glaze
Recipe By: Jane Sartor
Serving Size: 16
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup butter
2 cups sugar
3 eggs
3 cups flour sifted
1 1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 cups apples peeled/chopped
2 cups chopped nuts
2 tsp vanilla
Grease and flour tube pan. Cream butter ans sugar and add eggs one at a time. Add apples and dry ingredients. Fold in nuts and vanilla. Bake at 325 degrees for 1-1/2 hours.
Glaze: 1-1/2 cup sugar and 1/2 cups sherry. Bring to boil and
pour over cake n pan while still hot. Wait 15 minutes and remove
from pan.
-----
Per serving (excluding unknown items): 418 Calories; 22g Fat
(47% calories from fat); 7g Protein; 50g Carbohydrate; 65mg Cholesterol;
195mg Sodium
_____
Recipe By: Holiday Favorites p. 67
Serving Size: 12
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 package chocolate cake mix with pudding
1/2 cup sugar
2 teaspoons cocoa
1/3 cup vegetable oil
1/2 cup water
1/2 cup Kahlua or Tia Maria
3 eggs
1/4 cup bourbon
3/4 cup coffee extra strong
1/2 cup butter
1 cup sugar
1/3 cup evaporated milk
1 1/2 cups chocolate chips
Heat oven to 350. Grease and flour (or spray with Baker's Secret) tube pan.
Combine cake mix, sugar and cocoa. Combine oil, water, Kahlua, bourbon, and coffee. Beat liquid and eggs into dry mixture for 4 minutes. Pour batter into prepared pan and bake 50 minutes. Allow to cool for 10 minutes and then remove and ice immediately.
Frosting: Heat margarine, sugar and milk; stirring constantly.
Boil for 2 minutes. Remove from heat and quickly stir in chocolate
chips and pour over cake. This may be made in microwave.
-----
Per serving: 555 Calories; 28g Fat (46% calories from fat);
5g Protein; 71g Carbohydrate; 68mg Cholesterol; 349mg Sodium
_____
Recipe By: Internet
Serving Size: 8
Preparation Time: 0:00
Categories: Party
Amount Measure Ingredient Preparation Method
3/4 cup sugar
2 eggs slightly beaten
3 T. rum
1/2 cup coconut
1/2 cup flour
1 stick butter or margarine
1/2 cup chocolate chips
1/2 cup pecans chopped
1 unbaked 9" pie shell
Combine sugar, flour and eggs. Add nuts, coconut and rum. Melt
butter. Add butte. Pour chocolate chips on bottom of pie shell.
Pour mixture into pie shell. Bake at 350 degrees for 35 minutes.
-----
Per serving (excluding unknown items): 281 Calories; 13g Fat
(42% calories from fat); 4g Protein; 35g Carbohydrate; 51mg Cholesterol;
51mg Sodium
_____
Recipe By: SueLynn
Serving Size: 16
Preparation Time: 3:00
Categories:
Amount Measure Ingredient Preparation Method
3/4 cup warm water
1 egg
3 cups bread flour
1 teaspoon salt
4 tablespoons sugar
1 stick butter softened
2 1/2 teaspoons yeast
Filling ingredients
8 ounces cream cheese softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 cup chocolate chips mini morsels
Glaze
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 tb milk make pourable
Put all ingredients in bread machine and use dough cycle. Start.
Mix filling ingredients and set aside.
When machine beeps dough ready, take dough out and place on floured
surface. Turn, kneading lightly to smooth ball. Dough will be
soft. Roll to 6 x 24 inch rectangle. Spread filling down center
of dough to within 1 inch of edges. Roll up along long edge and
seal edges. Place on cookie sheet in a circle, sealing ends together
with water. Allow to rise for 40 minutes. Bake at 350 degrees
for 25 to 30 minutes.
Remove from oven and brush with glaze that has been heated in
the microwave. This makes the sugar stick better. Immediately
sprinkle with colored sugars - gold, green, and purple. These
made be made with 1/4 to 1/2 cup sugar each and food appropriate
food coloring. Remember that blue and red make purple.
You may also leave the chocolate chips out of the filling mixture
and add 1/2 grated apple instead. Preserves may also be used as
the fruit. Just spread the preserves on the dough and spread cream
cheese layer over it.
-----
Per serving: 252 Calories; 8g Fat (28% calories from fat);
5g Protein; 40g Carbohydrate; 31mg Cholesterol; 195mg Sodium
_____
Recipe By: Internet modified by SueLynn
Serving Size: 2
Preparation Time: 6:00
Categories:
Amount Measure Ingredient Preparation Method
2 1/2 teaspoons yeast
4 cups flour
1 teaspoon salt
1/3 cup sugar
2 eggs
1/4 cup butter
1 cup milk warmed
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
1/4 teaspoon cardamon or mace
1 stick butter
Topping
1 cup confectioner's sugar
1 teaspoon vanilla
Water to make paste
colored sugar yellow, green,purple
Put ingredients into bread machine. Set machine on dough cycle. When dough is ready, turn out onto lightly floured surface. Roll dough to 1/3 inch thick. Dot with 1/2 stick softened butter and fold into thirds. Roll to 1/3 inch thick. Dot with other 1/2 stick butter and roll to 1/3 inch thick. Fold into thirds and place into greased bowl. Cover with clean cloth and let stand 20 minutes, then refrigerate for 2 hours.
Remove from refrigerator and roll to 1/2 inch thick, 12 x 12 inches. Cut into twelve 1 inch strips. Braid strips in sets of 3; use 2 braids to form an oval, making 2 cakes. Place ovals on ungreased baking sheets. Hide a King's token or baby in each cake. Cover with towel and allow to rise until slightly less than double in bulk, about 45 minutes. Beat remaining egg, brush cakes, then sprinkle with nuts. Bake in 400 degree oven for 20 minutes. Brush with topping and and sprinkle with colored sugars.
-----
Notes: These cakes are pretty good as is, but they are becoming
very popular with filling inside, and this is becoming a trend
in South Louisiana.
Generally softened cream cheese is mixed with sugar and vanilla, placed down one side of the rectangle, but well within the side and the rectangle is folded over this. Also popular locally is the cream cheese mixture, topped with caramel sauce (bottled caramel topping if you are lazy) and roasted pecans. Or the cream cheese is topped with strawberry, cherry, or blueberry topping (and the dough is folder over this before baking). The icing and colored sugars top the baked cake.
Per serving (excluding unknown items): 1687 Calories; 39g Fat
(21% calories from fat); 37g Protein; 293g Carbohydrate; 276mg
Cholesterol; 1477mg Sodium
_____
Recipe By: From the Internet
Serving Size: 20
Preparation Time: 1:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
1 package cake mix
1/2 cup oil
2 tablespoons water
2 eggs beaten
1 cup chocolate chips
Combine ingredients and stir until moistened. Place on a lightly
greased pizza pan. Bake in 350 degree oven for 20 to 25 minutes.
-----
Per serving: 184 Calories; 11g Fat (52% calories from fat);
2g Protein; 21g Carbohydrate; 18mg Cholesterol; 125mg Sodium
_____
Recipe By: Dr. Wonderbaker
Serving Size: 8
Preparation Time: 0:00
Categories: Lunch Side Dish
Amount Measure Ingredient Preparation Method
1 cup corn meal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup buttermilk
1/4 cup melted butter/margarine
Heat Dr. Wonderbaker in preheated oven (425) for 10 minutes.
Pour cornbread into baker and bake for 25 minutes or until brown.
Great cornbread.
-----
Per serving (excluding unknown items): 98 Calories; 1g Fat
(14% calories from fat); 4g Protein; 17g Carbohydrate; 47mg Cholesterol;
361mg Sodium
_____
Recipe By: Bread Machine VI, German
Serving Size: 12
Preparation Time: 0:00
Categories: Bread
Amount Measure Ingredient Preparation Method
1 cup water
2 tbs. lemon juice
2 tbs. butter or margarine
1 egg
1/4 cup sugar
1 teaspoon salt
1 teaspoon lemon peel fresh or dried
4 cups bread flour
4 tsp. yeast
Filling
3 oz cream cheese softened
1/4 cup confectioners' sugar
1 teaspoon lemon peel fresh or dried
Glaze
1/2 cup confectioners' sugar
1 tbs. lemon juice
1 teaspoon almond extract
lemon peel fresh to taste
Place all ingredients except filling and glaze in bread machine
on dough cycle. Remove dough from machine. Roll into large circle,
spread outside half of dough with filling. Cut with pizza wheel
or knife into 12 sections. Roll each piece from the wide end to
the point of the rectangle, pressing tightly together as you roll,
to form a crescent shape. Place rolls on a lightly greased baking
pan. Cover and let rise in a warm, draft-free location for 30
to 40 minutes. Bake in a preheated 350° oven for 20 t 25 minutes
or until golden brown. Glaze while crescents are still hot.
-----
Per serving (excluding unknown items): 248 Calories; 6g Fat
(20% calories from fat); 7g Protein; 43g Carbohydrate; 28mg Cholesterol;
225mg Sodium
_____
Recipe By: Internet
Serving Size: 20
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
18 1/2 ounces cake mix Lemon (Duncan Hines)
4 ounces instant pudding mix
2 tablespoons poppyseeds
4 eggs
1/2 cup cooking oil
1 cup water
Icing
1/2 cup lemon juice
1 1/2 cups powdered sugar
Mix all ingredients together for cake. Bake in a greased tube pan (Bundt pan) for 50 minutes at 350 degrees F.
Icing: Pierce the top of the cake generously and pour the icing over the hot cake.
Note: The icing is very runny (it is not really an icing as
much as something to soak into the cake), so make sure you have
a big plate under your cake to collect the drippings. The cake
will soak it all up and be very, very moist. You can leave the
cake in the pan, poke holes in the bottom, and pour the icing
over the bottom if you prefer. It will soak in a more controlled
fashion.
-----
Per serving (excluding unknown items): 230 Calories; 9g Fat
(36% calories from fat); 2g Protein; 35g Carbohydrate; 37mg Cholesterol;
267mg Sodium
_____
Recipe By:
Serving Size: 36
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
18 1/2 ounces cake mix
1 egg
4 ounces Cool Whip® thawed
1/2 cup confectioner's sugar
Mix cake mix, egg, and Cool Whip. Form into 1inch balls using
confectioner's sugar to keep from sticking to hands. Bake at 350
degrees on ungreased cookie sheet for 8 to 10 minutes.
-----
Per serving: 80 Calories; 3g Fat (28% calories from fat); 1g
Protein; 14g Carbohydrate; 5mg Cholesterol; 99mg Sodium
_____
Little Chocolate-Kahlua
Fruitcakes
Recipe By: Christmas with Southern Living 1997 p. 87
Serving Size: 5
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup butter
6 ounces semisweet chocolate
1 teaspoon instant coffee granules
1 cup firmly packed brown sugar
3 large eggs
1/4 cup Kahlua
2 tablespoons Kahlua
1 teaspoon vanilla extract
2 cups all-purpose flour divided
1/2 teaspoon baking soda
1/4 teaspoon salt
10 ounces pitted dates whole
1 1/2 cups chopped pecans toasted
1 cup semisweet chocolate chips
3/4 cup dried apricot halves chopped
Additional Kahlua
Grease five 6 x 3 x 2 loaf pans. Line bottoms of loaf pans
with wax paper; set aside.
Melt butter and chocolate in a heavy saucepan over low heat, stirring
often. Stir in coffee granules. Remove mixture from heat and let
cool 15 minutes. Pour into a large bowl. Stir in brown sugar.
Add egg yolks, stirring well. Add 2 tablespoons Kahlua and vanilla;
stir well. Combine 1 1/2 cups flour, soda, and salt; add to chocolate
mixture. Combine dates next 3 ingredients; sprinkle with remaining
1/2 cup flour, tossing to coat. Stir fruit mixture into batter.
Beat egg whites at high speed of an electric mixer until stiff
peaks form; fold into batter. Spoon batter evenly into prepared
pans. Bake at 300º for 1 hour and 15 minutes or until a wooden
pick inserted in center comes out clean. Let cool in pans on a
wire rack 10 minutes; remove from pans, and brush loaves with
remaining 1/4 cup Kahlua. Let cool completely on a wire rack.
Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight
container in a cool place at least 1 week before serving. Pour
a small amount of Kahlua over each loaf every week up to 1 month.
To serve, slice with an electric knife. Yield: 5 loaves.
-----
Per serving: 1473 Calories; 75g Fat (44% calories from fat);
15g Protein; 198g Carbohydrate; 208mg Cholesterol; 667mg Sodium
_____
Recipe By: SueLynn
Serving Size: 48
Preparation Time: 0:00
Categories: Bread
Amount Measure Ingredient Preparation Method
5 cups flour
1 teaspoon baking soda
3 tablespoons sugar
3 tablespoons baking powder
2 cups buttermilk
1 cup oil
1 package yeast
2 tablespoons warm water
Stir dry ingredients together, add milk and oil,then add yeast.
Mix well, do not knead. Store in tight container in refrigerator.
When ready to use, pinch off, shape and place on ungreased cookie
sheet. Bake 15 to 20 minutes at 450º. This dough will stay
fresh up to 4 weeks in refrigerator.
-----
Per serving: 96 Calories; 5g Fat (45% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 105mg Sodium
_____
Recipe By: Cooking...to the Pointe
Serving Size: 16
Preparation Time: 1:30
Categories: Desserts
Amount Measure Ingredient Preparation Method
1 box yellow cake mix
1 cup oil Crisco
3/4 cup mandarin orange juice
4 eggs
2 cans mandarin oranges
Frosting
1 large Cool Whip
1 large instant pudding mix vanilla
1 large crushed pineapple juice and all
Mix cake mix, oil, orange juice and eggs. Stir in oranges. Bake in 3 layers in round cakepans for 20 to 25 minutes at 350º. Cool completely before frosting.
Frosting: Mix pudding mix with pineapple until pudding is mostly
dissolved. Fold this mixture into Cool Whip. Frost between layers,
tops and sides of cake. The longer it sets, the moister it gets
(if you can stand to let it set)! Store in refrigerator.
-----
Per serving (excluding unknown items): 317 Calories; 19g Fat
(52% calories from fat); 3g Protein; 36g Carbohydrate; 46mg Cholesterol;
319mg Sodium
_____
Recipe By: SueLynn
Serving Size: 24
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 pkg Duncan Hines Chocolate
Lovers' Fudge Brownie Mix
Family Size prepare and bake
1 10.5 oz pkg miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 cup Jif Creamy Peanut Butter
1 Tbsp. Butter
1 1/2 cups crisp rice cereal
1. Preheat oven to 350 degrees. Grease bottom of 13x9x3 inch
pan.
2. Prepare and bake brownies following the direction on the package
for original. Remove from oven and sprinkle marshmallows on hot
brownies. Return to oven. Bake 3 minutes longer.
3. Place chocolate chips, peanut butter and butter in a microwave
dish and heat 1 1/2 minutes and stir. Heat another minutes or
until chips are melted and stir in rice cereal. Mix well. Spread
over marshmallows. Cool and cut into bars.
-----
Per serving (excluding unknown items): 10 Calories; less than
one gram Fat (40% calories from fat); 0g Protein; 2g Carbohydrate;
1mg Cholesterol; 6mg Sodium
_____
Recipe By: Lera - CCI
Serving Size: 1
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup butter
1 cup peanut butter
1 pound powdered sugar
6 ounces chocolate chips
Microwave butter and peanut butter for 1 1/2 minutes. Add sugar
and stir until thoroughly mixed. Press into 8x8 inch dish. Microwave
6 ounces chocolate chips and spread over fudge. Chill, cut, and
eat!!!
-----
Per serving: 5700 Calories; 362g Fat (54% calories from fat);
73g Protein; 613g Carbohydrate; 490mg Cholesterol; 3108mg Sodium
_____
Recipe By: SueLynn
Serving Size: 7
Preparation Time: 4:00
Categories:
Amount Measure Ingredient Preparation Method
10 pounds tomatoes, peeled, cored, chopped
1 cup bell pepper, red seeded
1 cup bell pepper, green seeded
2 cups hot peppers
1 cup sweet pepper seeded
2 cups chopped onion
16 ounces tomato sauce Hunt's
2 tablespoons salt
2 cups vinegar white distilled
2 cups water
1/2 cup sugar
Mix all ingredients in large (not aluminum) pot and simmer
approximately 1 1/2 to 2 hours (to desired thickness). Stir frequently
to prevent sticking. Process clean pint jars in boiling water
15 minutes. Process caps and lids 3 minutes. Pour sauce into hot
jars and cap immediately. Process completed jars for 5 minutes
after capping.
-----
Per serving (excluding unknown items): 117 Calories; less than
one gram Fat (2% calories from fat); 2g Protein; 31g Carbohydrate;
0mg Cholesterol; 2226mg Sodium
_____
Recipe By: Internet
Serving Size: 48
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 1/2 cups rolled oats finely ground
2 sticks butter softened but solid
3/4 cup granulated sugar
3/4 cup brown sugar packed
2 whole eggs room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces chocolate chips
4 ounces semisweet chocolate grated
1 3/4 cups pecans chopped or walnuts
Heat oven to 350. Place oats in food processor or blender and
blend until find. With an electric mixer, beat the butter and
both sugars until light, about 3 minutes. Add the eggs one at
a time; beat 20 seconds after each addition. Add the vanilla;
beat 15 seconds to blend. Whisk together the flour, processed
oats, baking powder, and salt. With a large rubber spatula or
wooden spoon, blend the dry ingredients into the butter mixture.
(this will be difficult because the batter is very stiff.) Add
the chocolate chips, grated chocolate and nuts. (The easiest method
of grating chocolate is to use a heavy duty food processor, such
as the Kitchen Aid or Cuisinart models, fitted with the metal
blade.) Form dough into balls about 1-1 1/2 inch in diameter and
place on a baking sheet covered with parchment paper. (The parchment
paper is optional.) Bake 12 minutes on the middle rack or until
the bottoms are lightly browned. The cookies should still feel
a bit soft at this point. They will not spread very much and will
look undercooked. Do not overcook or they will become hard and
dry when they cool. They will harden as they cool. Remove from
oven and let cookies cool for 2 minutes on the baking sheet before
removing to cooling racks. Cool at least 30 minutes before serving.
(They are good hot also :)
-----
Per serving: 120 Calories; 5g Fat (36% calories from fat);
2g Protein; 19g Carbohydrate; 9mg Cholesterol; 39mg Sodium
_____
Recipe By: SueLynn
Serving Size: 24
Preparation Time: 1:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1/2 cup butter softened
3 ounces cream cheese softened
1 cup flour
1 cup Swiss cheese grated
1 egg large
1/2 cup milk
1/4 teaspoon salt
bacon bits
Cream butter, cream cheese, and flour in food processor, form into ball and chill.
Divide into 24 balls. Press lightly into small muffin tins.
Place cheese in unbaked shells. Add bacon bits. Beat egg, milk,
salt and drizzle over cheese/bacon bits. Bake at 325º for
30 minutes (until cheese begins to brown).
-----
Per serving: 88 Calories; 7g Fat (68% calories from fat); 3g
Protein; 4g Carbohydrate; 27mg Cholesterol; 88mg Sodium
_____
Recipe By: Nestle's Mint Chocolate Chips
Serving Size: 48
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
3/4 cup butter softened
1 1/2 cups flour
1/2 cup sugar
2 tablespoons cocoa
1 1/2 cups chocolate chips Nestle's Mint Choc
1/2 cup butter
4 eggs
1/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
Powdered sugar
For Base: Combine 3/4 cup butter, 1 1/2 cups flour, 1/2 cup sugar and 2 tbsp. baking cocoa. Process until crumbly and press into 9 x 13 ungreased pan. Bake in 350 degree preheated oven for 8 minutes.
For Topping: Melt mint chocolate morsels and 1/2 cup butter
in microwave, stir until smooth. Set aside and let cool.
Beat eggs and sugar in large mixer bowl for 5 minutes on high
speed or until light and fluffy. Gradually beat in flour, vanilla
and melted chocolate. Pour over crust. Bake in preheated 350 degree
oven for 16 to 20 minutes or until top is puffy and wood pick
inserted in center comes out clean. Cool (center may fall). Sprinkle
with powdered sugar.
-----
Per serving: 93 Calories; 5g Fat (50% calories from fat); 1g
Protein; 11g Carbohydrate; 23mg Cholesterol; 36mg Sodium
_____
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Meats
Amount Measure Ingredient Preparation Method
1 pound sausage hot, spicy
1 pound Bacon
12 slices bread cubed
2 1/2 cups cheddar cheese grated
8 large Eggs
1 teaspoon Worcestershire sauce opt.
1 teaspoon Salt
1 teaspoon Dry mustard
1 quart milk
Fry sausage and bacon. Drain well. Crumble and mix together.
Spray a lasagne or 9x13 in baking pan with non-stick spray. Place
half the bread cubes and cheese in baking dish, then the sausage
and bacon, then the remaining bread and cheese. Beat the eggs
and add remaining ingredients. Pour over the casserole and refrigerate
overnight. Bake for 1 hour in a Preheated 325F oven.
Notes: This is my mom's version of breakfast strata. We have since
made it with turkey sausage sometimes eliminating the bacon altogether.
I have never tried an egg substitute. Maybe 1C eggbeaters instead
of 4 of the eggs? Using 2% milk is okay. Low fat shredded cheese
is okay or a mix of regular and low fat. Just some ideas if you
want to make the dish lighter.
-----
Per serving (excluding unknown items): 945 Calories; 72g Fat
(70% calories from fat); 45g Protein; 26g Carbohydrate; 324mg
Cholesterol; 2086mg Sodium
_____
Recipe By: Southern Living
Serving Size: 30
Preparation Time: 0:00
Categories: Southern Snack Party Picnic
Amount Measure Ingredient Preparation Method
1/2 cup butter or margarine softened
1 cup sugar
1 cup plus
2 tablespoons firmly packed
brown sugar
3 eggs
2 cups peanut butter
3/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats uncooked
2 teaspoons baking soda
1/4 teaspoon salt
1 cup candy-coated milk
chocolate pieces
1 package semisweet (6-ounce)
chocolate morsels
Cream butter; gradually add sugars. Beat well at medium speed of an electric mixer. Add eggs, peanut butter, syrup, and vanilla; beat well. Add oats, soda, and salt; stir well. Stir in remaining ingredients. (Dough will be stiff.)
Pack dough into a 1/4-cup measure. Drop dough 4 inches apart, onto lightly greased cookie sheets. Lightly press each cookie into a 3-1/2-inch circle with fingertips. Bake at 350 degrees for 12 to 15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks, and cool completely. Yield: 2-1/2 dozen.
NOTE: Make Monster Cookies and you'll be famous. They contain almost all the ingredients reputed to make a good cookie--oats, peanut butter, and chocolate. More stunning than that is their size--they're dropped from 1/4-cup measures rather than teaspoons. The recipe makes only 2-1/2 dozen, but they're big!
-----
Per serving (excluding unknown items): 252 Calories; 14g Fat
(47% calories from fat); 9g Protein; 26g Carbohydrate; 26mg Cholesterol;
221mg Sodium
_____
Recipe By: KNOE TV-Dianne Cage
Serving Size: 24
Preparation Time: 1:00
Categories: Snack
Amount Measure Ingredient Preparation Method
1 box chocolate cake mix Swiss or Milk Choc.
2 cups pecans
1 stick softened butter
1 egg
1 pkg cream cheese (8 ounce)
1 box powdered sugar
3 eggs
Heat oven to 350 degrees. Prepare 13 x 9 pan with Pam or grease well.
In food processor, mix cake mix and pecans, pulse about 30 seconds to chop pecans. Add butter and egg and pulse until mixed but still crumbly. Press mixture into pan and set aside.
Place cream cheese in food processor and process until creamy. Add powdered sugar and eggs and pulse until mixed well. (I add a cup of coconut to this also. Pour over packed mixture and bake at 350 for 45 minutes. This can be baked in a cookie sheet for 30 minutes.
This recipe came from Dianne Cage on KNOE TV. I added the coconut.
SueLynn Sandifer
-----
Per serving (excluding unknown items): 130 Calories; 7g Fat
(44% calories from fat); 2g Protein; 17g Carbohydrate; 32mg Cholesterol;
136mg Sodium
_____
Recipe By: Mrs. Nell Gates
Serving Size: 24
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
4 egg whites
1 cup sugar
1 dash salt
1 tsp. vanilla
1 cup chopped pecans
1 cup chocolate chips
A combination of two or just one
may be added to the whites.
Combine egg whites, sugar and salt. Beat until holds a stiff
peak (15 to 30 min).
Add 1 tsp vanilla and beat in.
Fold pecans and chips or just pecans.
Drop by T. on parchment or brown paper double lined baking
sheets.
Bake for 1 hour or until they turn loose of the paper. Goooooooddddd!!!
You may also use chopped dates in this recipe.
Thanks Mrs. Nell
-----
Per serving: 96 Calories; 4g Fat (38% calories from fat); 1g
Protein; 15g Carbohydrate; 0mg Cholesterol; 21mg Sodium
_____
Recipe By: Internet
Serving Size: 18
Preparation Time: 0:00
Categories: Snack
Amount Measure Ingredient Preparation Method
2 1/2 tsp active dry yeast
1/4 cup warm water
1 1/2 cup lukewarm milk scalded, cool
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
2 eggs
1/3 cup shortening/margarine
4 1/2 cup bread flour
Cinnamon sugar mixture
for dipping
These may be made the old fashioned way but I put all the ingredients in the bread machine on the dough cycle. After dough has risen and the dough cycle is over, roll dough around lightly on a floured surface. Dough will be soft to handle. With floured rolling pin, gently roll dough until about 1/2 inch thick, cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover, let rise until doubled, about 20 minutes.
Heat oven to 425°. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar and cinnamon sugar or spread with glaze.
Cinnamon sugar mixture: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioner's
sugar and 1 1/2 tsp vanilla. Stir n 4 to 6 Tbsp. water, one Tbsp
at a time, until melted glaze is of proper consistency.
CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2
cup cocoa with
the first addition of flour. After baking, shake doughnuts in
confectioners sugar or spread with chocolate glaze.
APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce
for the milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
and 1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon
cinnamon.
-----
Per serving (excluding unknown items): 155 Calories; 1g Fat
(7% calories from fat); 5g Protein; 31g Carbohydrate; 20mg Cholesterol;
126mg Sodium
_____
Recipe By: SueLynn-Ronco
Serving Size: 12
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
16 ounces Cottage cheese
1/2 cup Parmesan cheese
2 eggs
52 ounces spaghetti sauce No-sugar added
16 ounces lasagna noodles Ronco, uncooked
1 pound lean ground beef cooked and drained
1/2 onion chopped
1/2 bell pepper chopped
4 cups mozzarella cheese shredded
Preheat over to 350 degrees.
In a bowl, combine cottage cheese, Parmesan cheese and eggs.;mix
well, set aside.
Brown ground beef, onions and bell peppers, season to taste and
add spaghetti sauce with 1/4 cup wine. Spread 1 cup sauce mixture
on bottom of 15 x 9 greased dish/pan. Top with half of each of
the uncooked noodles, cheese mixture and sauce/meat mixture. Sprinkle
with Parmesan cheese and cover tightly. Bake 1 hour or until hot
and bubbly. Let stand covered for 15 minutes before serving.
-----
Per serving: 557 Calories; 26g Fat (42% calories from fat);
29g Protein; 51g Carbohydrate; 98mg Cholesterol; 1020mg Sodium
_____
Recipe By: Bread Machine Magic
Serving Size: 8
Preparation Time: 0:00
Categories: Side Dish Bread
Amount Measure Ingredient Preparation Method
2 tsp. yeast
2 Tblsp. nonfat dry milk
2 Tblsp. sugar
3 Tblsp. butter
1 tsp. salt
3 cups flour
1 egg
3/4 cup warm water
Topping
1/4 cup melted butter
1/2 cup sugar
Grated rind of 2 oranges
Put ingredients in machine for bread. Select Dough setting, and press Start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Prepare 12x9 pan. Gently roll and stretch dough into a 20 inch rope. With a sharp, divide dough into 24 pieces and shape each piece into a ball. In a small bowl, combine butter, sugar and orange rind. Dip each piece of dough into glaze mixture. Place sugar-coated pieces in pan in layers. Cover and let rise n warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minute, then turn it off, and place covered dough in oven to rise. Remove from oven, turn out on a plate, then invert onto serving dish. Serve Warm. This is great. Be sure to use real butter. Bake at 350 degrees for 25 to 30 minutes.
-----
Per serving: 620 Calories; 11g Fat (16% calories from fat);
16g Protein; 114g Carbohydrate; 55mg Cholesterol; 538mg Sodium
_____
Outback Steakhouse Alice
Springs Chicken
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 boneless chicken breast (8 halves)
1 tablespoon vegetable oil
2 cups mushrooms sliced
2 tablespoons butter
salt
pepper
paprika
8 slices bacon cooked
1 cup Monterey Jack Cheese shredded
1 cup cheddar cheese shredded
2 teaspoons Fresh parsley finely chopped
Use an electric mixer to combine the mustard, honey, 1 1/2
teaspoons oil and lemon juice in a small bowl. Whip the mixture
for about 30 seconds. Pour about 2/3 of the marinade over the
chicken breasts and marinate them, covered, in the refrigerator
for about 2 hours. Chill the remaining marinade until later. After
the chicken has marinated, preheat the oven to 375F and heat an
ovenproof frying pan large enough to hold all four breasts and
1 tablespoon oil over medium heat. (If you don't have an ovenproof
frying pan, transfer the chicken to a baking dish) Sear the chicken
in
the pan for 3-4 minutes per side or until golden brown. Remove
pan from heat but keep chicken in the pan. As the chicken is cooking,
in a small frying pan saute the mushrooms in the butter. Brush
each seared chicken breast with a little of the reserved honey
mustard marinade (not the portion that the chicken soaked in)
being sure to save a little extra that you can serve on the side
later with the dish. Season the chicken with salt, pepper and
paprika. Stack two pieces of cooked bacon, crosswise on each chicken
breast. Spoon the sauteed mushrooms onto the bacon, being sure
to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese
evenly onto each breast followed by 1/4 cup of Cheddar. Bake the
pan of prepared chicken breasts for 7-10 minutes or until cheese
is thoroughly melted and starting to bubble. Sprinkle each breast
with 1/2 teaspoon parsley before serving.
Put extra honey mustard marinade into a small bowl to serve
on the side.
-----
Per serving (excluding unknown items): 274 Calories; 18g Fat
(58% calories from fat); 10g Protein; 20g Carbohydrate; 40mg Cholesterol;
483mg Sodium
_____
Recipe By: Internet
Serving Size: 24
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup margarine
2 1/2 cups graham cracker crumbs
1 cup peanut butter
2 1/2 cups confectioner's sugar
2 cups chocolate chips milk choc, melted
Melt margarine in sauce pan. Add crumbs, peanut butter, and
confectioner's sugar; mix well. Spread evenly in greased 9x13
baking pan. Spread with melted chocolate over top. Chill until
firm. Cut into bars.
-----
Per serving: 313 Calories; 20g Fat (53% calories from fat);
5g Protein; 34g Carbohydrate; 0mg Cholesterol; 226mg Sodium
_____
Recipe By: Lera/Louise/CCI
Serving Size: 64
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup margarine
1 cup peanut butter
1 pound confectioner's sugar
6 ounces chocolate chips
Microwave margarine and peanut butter for 1 minute on high.
Mix in confectioner's sugar. Melt chocolate chips (not semi-sweet)
in microwave for 30-45 seconds. Spread over the fudge. Refrigerate
until the chocolate is set.
-----
Per serving: 89 Calories; 6g Fat (54% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 53mg Sodium
_____
Recipe By: Betty Crocker
Serving Size: 12
Preparation Time: 0:00
Categories: Southern Snack Party Picnic
Amount Measure Ingredient Preparation Method
1/4 cup margarine (1/2 stick)
2 T all-purpose flour
1/4 cup packed brown sugar
1/4 cup corn syrup
2 eggs
1 tsp vanilla
1 1/2 cups coarsely chopped pecans
1 pkg Betty Crocker Supreme Brownies
Heat oven to 350 degrees. Melt margarine in 2 quart saucepan;
stir in flour until smooth. Mix brown sugar, corn syrup and eggs
until well blended. Cook over medium heat 5 min. stirring constantly.
Remove from heat. Stir in vanilla and pecans. Prepare brownie
mix as directed for Fudgelike Brownies -- except spoon pecan mixture
over batter before baking. Bake 35 min. (dark nonstick pan, 30
min.) Col completely.
-----
Per serving (excluding unknown items): 158 Calories; 5g Fat
(27% calories from fat); 3g Protein; 26g Carbohydrate; 31mg Cholesterol;
60mg Sodium
_____
Recipe By: Country Woman Nov/Dec 97
Serving Size: 30
Preparation Time: 1:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
1 cup brown sugar packed
1/2 cup all-purpose flour
1 cup pecans chopped
2/3 cup butter melted,No substitute
2 eggs well beaten
In a bowl, combine brown sugar, flour and pecans; set aside.
Combine butter and eggs; mix well. Stir in flour mixture just
until moistened. Fill greased and floured or paper-lined miniature
muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes
or until muffins test done. Remove immediately and cool on wire
racks.
-----
Per serving: 88 Calories; 6g Fat (56% calories from fat); 1g
Protein; 9g Carbohydrate; 23mg Cholesterol; 48mg Sodium
_____
Recipe By: Internet
Serving Size: 36
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1 box yellow cake mix
1/3 cup butter melted
1 each egg
1/2 cup brown sugar firmly packed
1 1/2 cups corn syrup, dark
1 teaspoon vanilla extract
3 each eggs
1 cup chopped pecans
Heat oven to 350 degrees. Grease 13 x 9 inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended. Press in bottom of greased pan. Bake at 350 for 15 to 20 minutes or until golden brown.
In large bowl, combine reserved 2/3 cup dry cake mix, brown
sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
Beat 1 minute at medium speed or until well blended. Pour filling
mixture over warm base; sprinkle with pecans. Bake an additional
30 to35 minutes or until filling is set. Cool completely. Cut
into bars. Store in refrigerator.
-----
Per serving: 145 Calories; 5g Fat (29% calories from fat);
1g Protein; 25g Carbohydrate; 25mg Cholesterol; 140mg Sodium
_____
Recipe By: Peggy Shelby
Serving Size: 8
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
3/4 cups sugar
4 tbsp flour
4 tbsp cocoa
2 cups Pet milk
2 egg yolks
Mix together well and heat until thick in double boiler or
microwave. Add 2 tsp. vanilla and put in baked crust. Top with
meringue and bake.
-----
Per serving (excluding unknown items): 108 Calories; 2g Fat
(13% calories from fat); 2g Protein; 23g Carbohydrate; 53mg Cholesterol;
3mg Sodium
_____
Recipe By: Dinner on the Ground
Serving Size: 12
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
3 1/2 pounds frying chicken
2 quarts water
1 can cream of celery soup
1 can cream of mushroom soup
6 eggs, hard-boiled finely chopped
3 cups rice, cooked
2 tablespoons Miracle Whip® light
1 cup Monterey jack cheese grated
1 cup cheddar cheese grated
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper ground
4 cups potato chips crushed
Cut chicken into 4 pieces. Cover with water. Cook on medium heat until tender. Remove from broth. Save broth for later use. Bone chicken and chop into small pieces. Set aside. In a separate bowl, combine soups, eggs, rice and salad dressing. Mix well. Add cheeses, 1 1/2 cups chicken broth and seasonings. Fold chicken into mixture. Pour into greased 13 1/2 x 8 1/2 inch glass baking dish. (additional chicken broth may be added, if needed) Top with layer of crushed potato chips.
Bake 350 degrees for 40 minutes.
-----
Per serving: 783 Calories; 44g Fat (51% calories from fat);
38g Protein; 59g Carbohydrate; 184mg Cholesterol; 1038mg Sodium
_____
Recipe By: Julie
Serving Size: 36
Preparation Time: 2:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
2 pounds sausage hot
2 pounds lean ground beef
2 pounds Velvetta
2 teaspoons garlic powder
4 teaspoons Worcestershire sauce
2 teaspoons oregano
4 loaves rye bread Party Rye
Brown sausage and ground beef and drain. Add remaining ingredients
and stir until cheese melts. Place heaping tablespoons on rye
slices and bake on cookie sheets at 325º for 15 minutes.
-----
Per serving (excluding unknown items): 182 Calories; 16g Fat
(78% calories from fat); 8g Protein; 2g Carbohydrate; 36mg Cholesterol;
215mg Sodium
_____
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
4 cups Jiffy or Pioneer Baking Mix
8 ounce sour cream
3/4 cup 7-Up®
1/2 stick butter
Melt 1/2 stick butter in pan. Mix baking mix, sour cream and
7 UP to make a dough. Roll to 1/2 inch thick and cut into biscuits.
Turn cut-out biscuits over in the butter in the pan to coat top.
Bake at 450 degrees for 15 minutes.
-----
Per serving (excluding unknown items): 51 Calories; 4g Fat
(77% calories from fat); 1g Protein; 2g Carbohydrate; 10mg Cholesterol;
17mg Sodium
_____
Recipe By: Taste of Home F/M01
Serving Size: 15
Preparation Time: 1:30
Categories: Cakes
Amount Measure Ingredient Preparation Method
1 package yellow cake mix
1 package instant pudding mix Coconut Cream
1 cup water
1/2 cup oil
4 egs
2 tablespoons poppy seeds
In mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed for one minute to moistened. Beat on medium for 2 minutes. Stir n the poppy seeds. Pour into a greased and floured 10-inch fluted tube pan.
Bake at 350 for 48-52 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing
from pan to a wire rack to cool completely. dust with confectioners'
sugar.
-----
Per serving (excluding unknown items): 245 Calories; 12g Fat
(43% calories from fat); 2g Protein; 34g Carbohydrate; 1mg Cholesterol;
326mg Sodium
_____
Recipe By: Tupperware
Serving Size: 1
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 package Kool Aid regular
2 quarts water
1 1/2 cups sugar
1 package jello small
Boil first three ingredients and add jello. Put in popsicle
molds and freeze.
-----
Per serving (excluding unknown items): 1161 Calories; 0g Fat
(0% calories from fat); 0g Protein; 300g Carbohydrate; 0mg Cholesterol;
60mg Sodium
_____
Recipe By: SueLynn
Serving Size: 16
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon salt
2 cups pumpkin fresh pureed
2 cups sugar
1 cup vegetable oil
4 eggs
1 cup raisins
1 cup chopped pecans
1 cup coconut
Combine flour, soda, baking powder, spices, and salt; set aside.
Combine raisins and pecans and toss with 1 tablespoon flour mixture;
set aside.
In large mixer bowl, combine pumpkin, sugar and oil and beat at
low speed until mixed. Add eggs, one at a time, beating well after
each. Add flour mixture and blend well.
Add nuts, raisins and coconut and stir in just until blended.
Bake in 8 small loaf pans for 40-50 minutes or until center is
firm or tester inserted in center comes out clean.
-----
Per serving: 411 Calories; 21g Fat (45% calories from fat);
5g Protein; 53g Carbohydrate; 47mg Cholesterol; 372mg Sodium
_____
Recipe By: Celebrations on the Bayou
Serving Size: 36
Preparation Time: 0:30
Categories:
Amount Measure Ingredient Preparation Method
8 ounces cream cheese
2 tablespoons onion
2 tablespoons chives
1/2 teaspoon cayenne
1/4 cup Parmesan cheese
3/4 cup cheddar cheese
1/2 cup mayonnaise
3 baguettes sliced
Place all ingredients in food processor except bread. Spread on baguette slices and place on cookie sheets. Freeze and place in bags. When ready to prepare, place frozen slices on cookie sheet and bake 15 minutes at 350 degrees.
You may prepare these fresh but cut baking time to 10 minutes.
-----
Per serving (excluding unknown items): 56 Calories; 6g Fat
(89% calories from fat); 1g Protein; 0g Carbohydrate; 11mg Cholesterol;
61mg Sodium
_____
Recipe By: Jane Sartor
Serving Size: 24
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
1 box white cake mix
2 eggs whole
1/2 cup water
1 cup banana mashed
Icing
1/2 cup butter
1 tablespoon shortening
4 cups confectioner's sugar 1 box
1 cup pecans ground
Combine cake mix with eggs, water and bananas. Beat for 5 minutes at medium speed. Bake in cookie sheet at 350 for 20-25 minutes.
Icing: Put all ingredients in food processor and blend thoroughly. Spread on warm (not hot) cake.
This is wonderful for picnics and for children.
-----
Per serving: 206 Calories; 8g Fat (34% calories from fat);
1g Protein; 33g Carbohydrate; 25mg Cholesterol; 143mg Sodium
_____
Recipe By: BH&G, Summer 87LC
Serving Size: 10
Preparation Time: 0:00
Categories: Cajun
Amount Measure Ingredient Preparation Method
1 lb. dry red beans
1 1/2 qt water
2 large onions chopped
2 stalks celery chopped
1 large bell pepper chopped
2 bay leaves (3 if fresh)
1 tsp garlic powder
1 1/2 tsp pepper
1/2 tsp salt
1/2 lb turkey sausage
1/2 cup parsley
5 cups cooked rice
Soak beans and pour off liquid. Add water and boil 1 hour. Add chopped onions, celery, bell pepper, bay leaves, garlic powder, pepper and salt. Simmer, covered for 30 minutes. Uncover, cook 45 minutes. Add sliced sausage and cook 15 minutes more. Stir in parsley. Serve over rice.
This is great and low calorie too!!!
-----
Per serving (excluding unknown items): 147 Calories; less than
one gram Fat (3% calories from fat); 4g Protein; 32g Carbohydrate;
0mg Cholesterol; 134mg Sodium
_____
Recipe By: Florence Nixon
Serving Size: 6
Preparation Time: 0:00
Categories: Main Dishes
Amount Measure Ingredient Preparation Method
1 lb. ground beef
1 small onion chopped
1 clove garlic chopped
salt and pepper to taste
2 can Van Camp's New Orleans (16 oz)
Style Kidney Beans
2 8 ounces cans tomato sauce
2 8 ounces cans water
1 tsp. sugar
1 cup rice
Saute ground beef with onion, garlic and salt and pepper to
taste. Drain and add beans, tomato sauce, and water. Add sugar
and other seasonings as desired. Red cayenne and Tabasco are great.
Simmer for 30 to 40 minutes.
Cook rice in two cups water or as directed. Serve beans over rice with french bread and salad.
-----
Notes: easy
Per serving (excluding unknown items): 360 Calories; 20g Fat
(52% calories from fat); 15g Protein; 28g Carbohydrate; 64mg Cholesterol;
54mg Sodium
_____
Recipe By: Internet
Serving Size: 60
Preparation Time: 0:00
Categories: Bread
Amount Measure Ingredient Preparation Method
1 tsp. garlic salt or powder
1 T Parsley flakes
1 tsp. Italian seasonings
5 lbs. Bisquick
44 oz. water cold
1 lb. cheddar cheese sharp
1/2 cup butter
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or margarine
mixed with garlic powder,parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a little goes
a long way.) Serve hot. The RL manager's recipe is for a large
quantity, so you'll have to reduce the ingredient quantities by
the size batch you desire. You may also substitute soda water
or gingerale for the water, if desired.
-----
Per serving (excluding unknown items): 44 Calories; 4g Fat
(82% calories from fat); 2g Protein; 0g Carbohydrate; 12mg Cholesterol;
63mg Sodium
_____
Red Velvvet Cake
Culinary historians believe this cake originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel.
CAKE:
3 cups sifted cake flour
2 Tbsps unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 3/4 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
1 1/2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 tsp vanilla extract
Frosting:
8 ounces 1/3 less fat cream cheese
1 tsp vanilla extract
3-4 cups powdered sugar
1. Preheat oven to 350°.
2. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
3.Combine flour and next 4 ingredients. Set aside.
4. Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until blended. Add egg whites to sugar mixture, beat at medium
5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 tsp vanilla in a small bowl, stir well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, mix just until moistened.
5. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes, remove from pans. Cool cake layers completely on wire racks.
6. To prepare frosting, combine cream cheese and 1 tsp vanilla in a medium bowl, beat with mixer at high speed 3 minutes or until fluffy. Add powdered sugar, beat at low speed just until blended (do not overbeat).
7. To assemble cake, place 1 cake layer on a plate. Spread with jam if desired, top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield 18 servings (serving size: 1 cake slice)
_____
Recipe By: Just Ask Stacy
Serving Size: 1
Preparation Time: 0:00
Categories: Snack
Amount Measure Ingredient Preparation Method
9 squares almond bark (Vanilla Candy Coat)
3 cups pretzels mini
1/2 cup cocktail peanuts
6 1/2 cups frosted Cheerios
5 1/2 cups crisp rice cereal squares
3 cups small marshmallows
1 cup red and green M&Ms
Place candy coating in a microwave safe container and microwave at high 3 minutes or until melted, stirring every 30-60 seconds. Combine pretzels, peanuts, marshmallows & cereals in a large bowl; pour melted candy over mixture; tossing to oat. Stir in chocolate pieces. Spread mixture onto waxed paper. Let stand 30 minutes, break into pieces and store in air tight container. Yield 65 servings (1/3 cup per serving)
Nutritional info: 75 calories per serving.
ÑÑÑÑÑ
Notes: These nibblers are so good that you will want to keep eating, but remember those little hand fulls add up. Place some in pretty containers and give as gifts. That way you can spread the Christmas Spirit and the Christmas Calories; and not have them all for yourself! Let children help in the easy preparation and don't forget to let them leave some outside for Santa's reindeer on Christmas Eve!
Per serving (excluding unknown items): 2704 Calories; 25g Fat (8% calories from fat); 65g Protein; 562g Carbohydrate; 0mg Cholesterol; 12172mg Sodium
_____
Recipe By: Sugar Busters/Internet
Serving Size: 18
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup oatmeal Old Fashioned
1 cup Bran Flakes
1 egg
1 egg white
3/4 cup applesauce, unsweetened
2 tablespoons olive oil
1/2 cup yogurt
1/2 cup skim milk
1/2 orange including peel/whole
1/4 cup apricots, dried chopped
1 cup flour, whole-grain wheat
1/2 cup fructose
1 tablespoon baking powder
1 tablespoon baking soda
1/4 teaspoon salt scant
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Mix together oatmeal and bran flakes.
2. Mix together egg, egg white, applesauce, olive oil, yogurt,
skim milk, orange (that is 1/2 of a whole orange that has been
processed with the rind and all, take out the seeds), apricots.
3. Mix 1 and 2 together and allow to sit.
4. Mix together dry ingredients and add mixture from #3.
5. Put in paper lined muffin tins and bake 20-25 minutes at 375
degrees. This recipe makes 18 muffins.
You may use other sugar substitutes - Splenda, Sugar Twin,
etc.
-----
Notes: This is a Sugar Busters recipe from the Internet. They
are great. The GI for fructose is 20 which is good even though
it is not totally legal for SB.
Per serving (excluding unknown items): 105 Calories; 2g Fat (19%
calories from fat); 3g Protein; 20g Carbohydrate; 11mg Cholesterol;
360mg Sodium
_____
Recipe By: Bernice Sandifer
Serving Size: 20
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 box yellow cake mix
4 eggs
1 sm.box pineapple or vanilla pudding
3/4 cup oil
1 10 ounce 7 Up
Icing
2 eggs beaten
1 1/2 cup sugar
1 T heaping flour
1 stick margarine melted
1 small can crushed pineapple
1 1/2 cup coconut
For cake: Mix 1st four ingredients. Beat until light and fluffy. Add 7 Up slowly and mix well. Bake at 325 for 40 to 45 minutes. Spread with icing while hot.
For icing: Blend eggs, sugar, flour, margarine and pineapple. Cook until thick. Add coconut and pour over hot cake.
( I use my microwave to make the icing. I cook for 3 minutes, stir, then at for 2 minutes intervals and stir each time until reaching the thickness I need. How many times depends on the temperature of the ingredients when you begin.)
This was Julie's favorite cake that Bes made. :)
-----
Per serving (excluding unknown items): 315 Calories; 17g Fat
(47% calories from fat); 4g Protein; 38g Carbohydrate; 57mg Cholesterol;
213mg Sodium
_____
Recipe By: Laura Parker
Serving Size: 6
Preparation Time: 0:00
Categories: Seafood Lunch Party
Amount Measure Ingredient Preparation Method
2 medium eggplants (peeled and cut 1/2
inch slices)
2 quarts water
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 bunch green onions chopped
1/2 cup snipped parsley
1 1/2 lbs. boiled shrimp
1 cup bread crumbs soaked in water
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 tablespoon Parmesan cheese
1/2 teaspoon salt
1 tomato diced
Soak eggplant in cold, salted water. Weigh down with a plate
for 15 minutes. Drain and pat dry. Boil in 2 quarts water until
tender 10-15 minutes. Drain, mash and set aside. Heat butter and
saute onions, garlic and green onions until transparent. Add eggplant,
shrimp, bread crumbs, parsley, salt and pepper and tomatoes. Blend
over heat for 3 to 5 minutes. Pour into 2 quart casserole. Sprinkle
with Parmesan cheese. Bake uncovered for 25 minutes or until bubbly
hot at 375 degrees.
This is great!!!
-----
Per serving (excluding unknown items): 292 Calories; 9g Fat
(27% calories from fat); 28g Protein; 25g Carbohydrate; 237mg
Cholesterol; 676mg Sodium
_____
Recipe By: Keith Cavaretta
Serving Size: 200
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
4 sticks butter
2/3 cup sugar
4 teaspoons vanilla
4 cups flour
1 pound pecans
Mix ingredients and chill 2 hours. Bake at 350 for 25 minutes.
Cool completely. Roll in powdered sugar and leave over night.
Roll in powdered sugar again.
-----
Per serving: 22 Calories; 1g Fat (43% calories from fat); 0g
Protein; 3g Carbohydrate; 1mg Cholesterol; 2mg Sodium
_____
Recipe By: Woman's Day, May 17 94
Serving Size: 96
Preparation Time: 0:00
Categories: Snack
Amount Measure Ingredient Preparation Method
1 14.5 oz box angel-food-cake mix
containing 1 egg-white package
and 1 flour package (see note 1)
1 cup cold water (measure carefully
more will make the batter runny)
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/2 cup sliced almonds
9 large or 15 small lemon-drop candy
yellow food coloring
14 red and white starlight mint candy
red food coloring
1 teaspoon instant espresso
1 1/2 teaspoons regular coffee/cinnamon
1 1/2 tablespoons lime-flavored gelatin
1 teaspoon unsweetened cocoa
1/4 cup chocolate chips
1. Place one rack in middle of oven and another rack in lowest
position. Heat oven to 200 degrees F. If you have two ovens, heat
both. Line 4 cookie sheets with foil. (Sprinkle a few drops of
water on cookie sheet first to hold foil in place.)DO Not grease
cookie sheets or foil.
2. To toast almonds, spread in a pie plate or baking pan and bake
20 minutes, stirring twice, until golden. Let cool.
3. Meanwhile process lemon-drop candies in a food processor (a
mini-processor is fine) until powdery, but with little chunks
remaining (you should have about 1/4 cup.) Wipe out processor
with paper towel. Process starlight mints the same way (you should
have about 1/3 cup) Have ready all remaining flavoring and decorating
ingredients.
4. In a large bowl with a stand mixer (see note 2) on highest
speed, beat contents of egg-white package with the one cup water
for 5 to 10 minutes until stiff peaks form when beaters are lifted.
Add sugar and beat on high 2 minutes longer. Remove beaters from
bowl.
5. Sprinkle contents of flour package over beaten whites. Gently
stir (fold) in with a rubber spatula just until blended. Makes
about 9 1/2 cups batter.
6. Lemon Cookies: Measure 1 1/2 cups batter and put into a
clean and dry small bowl.
Reserve 2 teaspoons crushed lemon drops. Gently stir (fold) remaining
crushed drops into the batter. Add 2 drops yellow food color and
gently stir (fold) until color streaks but isn't completely blended.
Drop heaping measuring teaspoonfuls batter about 1 1/2 inches
apart on a lined cookie sheet. Sprinkle mounds with reserved crushed
lemon drops. Makes 17.
7. Peppermint Cookies. Follow directions for Lemon Cookies, using crushed starlight -mint candies instead of lemon drops and red food color instead of yellow. Makes 17.
8. To bake: Bake both flavors about 1 1/2 hours, until cookies are crisp and look dry on top.
-----
Per serving (excluding unknown items): 13 Calories; 1g Fat
(36% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol;
0mg Sodium
_____
Recipe By: SueLynn
Serving Size: 8
Preparation Time: 0:30
Categories:
Amount Measure Ingredient Preparation Method
4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons lard
cold water
oil for frying
In food processor combine flour, baking powder, salt and lard.
Pulse and add enough water to make a soft dough. Roll out to pie
crust thickness, cut in 3 inch squares. Deep fry till golden brown.
1 1/2 pounds.
-----
Per serving: 272 Calories; 5g Fat (18% calories from fat);
6g Protein; 48g Carbohydrate; 5mg Cholesterol; 404mg Sodium
_____
Recipe By: SueLynn
Serving Size: 8
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 med. onion chopped
3 cloves garlic minced
1 Tbsp. olive oil
2 cans crushed tomatoes (16 oz)
1 can tomato paste (8 oz)
5 cups water
1/8 tsp. oregano
2 tsp. sugar
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. black pepper
Saute onions and garlic in olive oil. Add tomatoes, tomato
paste, water and spices. Bring to a boil. Prepare meatballs by
combining meat, parsley, Parmesan cheese, eggs, bread crumbs,
salt, and pepper. Shape mixture into balls. While the sauce is
boiling, drop in meatballs, cover, reduce heat and cook over low
heat for 1-2 hours, stirring occasionally. This can be cooked
for up to three ours. Serve over cooked spaghetti with crusty
bread and a green salad.
-----
Per serving (excluding unknown items): 42 Calories; 2g Fat
(37% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol;
268mg Sodium
_____
Recipe By: SueLynn
Serving Size: 8
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 1/2 pounds ground beef
2 tablespoons parsley
4 tablespoons Parmesan Cheese
2 eggs
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
-----
Per serving: 322 Calories; 25g Fat (71% calories from fat);
18g Protein; 6g Carbohydrate; 120mg Cholesterol; 313mg Sodium
_____
Recipe By: Christmas with Southern Living 1997 p.72
Serving Size: 60
Preparation Time: 1:00
Categories: Sweets Southern Snack
Amount Measure Ingredient Preparation Method
1 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
Beat shortening and 1 1/2 cups sugar at a medium speed of an
electric mixer until fluffy. Add eggs and flavorings, beating
until blended.
Combine flour, baking powder, and salt; gradually add to shortening
mixture, beating well. Cover and chill dough.
Shape dough into 1 inch balls. Roll balls in 1/4 cup sugar. Place
balls on ungreased cookie sheets.
Bake at 350º for 8 to 9 minutes or until barely golden. Let
cool 2 minutes on cookie sheet. Remove to wire racks to cool completely.
Yield: about 5 1/2 dozen.
-----
Per serving: 74 Calories; 4g Fat (43% calories from fat); 1g
Protein; 10g Carbohydrate; 6mg Cholesterol; 32mg Sodium
_____
Recipe By: Fav Rec of Amer Desserts
Serving Size: 12
Preparation Time: 0:00
Categories: Snack Desserts
Amount Measure Ingredient Preparation Method
1/3 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 cup milk
TOPPING
4 T. butter or margarine
1/4 cup flour
1/2 cup brown sugar
1 cup coconut
2 tsp. cinnamon
1/2 cup walnuts chopped (optional)
In food processor, put topping ingredients and pulse until crumbly. Set aside.
In food processor, put 1/3 cup butter, 1 cup sugar (cream together), then add 1 egg and pulse to mix. Add flour, baking powder, salt, vanilla, and milk. Pulse to mix just until flour disappears.
Pour into 9 x 13 greased pan and sprinkle topping on. Bake for 35 to 45 minutes at 350 degrees.
Michael's favorite!!!
-----
Per serving: 339 Calories; 15g Fat (40% calories from fat);
5g Protein; 46g Carbohydrate; 43mg Cholesterol; 316mg Sodium
_____
Recipe By: Fav Recipes of Amer
Serving Size: 12
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
4 tablespoons butter
1/4 cup flour
1/2 cup brown sugar packed
2 teaspoons cinnamon
1/2 cup coconut chopped fine
1/2 cup walnuts chopped fine
1/3 cup butter
1 cup white sugar
1 egg
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Combine 1st 6 ingredient in food processor and pulse to crumbly. Set aside.
Cream 1/3 cup butter with white sugar. Add remaining ingredients and pulse just to mix.
Pour batter into buttered 9x13 inch pan. Sprinkle topping on
batter and bake at 350 degrees for 30 to 35 minutes.
-----
Per serving (excluding unknown items): 249 Calories; 13g Fat
(47% calories from fat); 4g Protein; 29g Carbohydrate; 42mg Cholesterol;
391mg Sodium
_____
Recipe By: Quick Cooking May/June2000
Serving Size: 2
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 package Yellow cake mix
8 ounces crushed pineapple not drained
1 cup evaporated milk
2 eggs
1/2 teaspoon nutmeg ground
1/2 cup coconut
Glaze frosting
1 1/2 cups confectioner's sugar
2 tablespoons milk
2 drops coconut extract optional
2 tablespoons coconut, toasted
In a mixing bowl, combine the first five ingredients. Beat
on low speed just until moistened. Beat on high for 3 minutes.
Stir in coconut. Pour into two greased 8 x 4 x 2 loaf pans. Bake
at 325 degrees for 45-50 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks. For glaze, in a mixing bowl, combine
sugar and milk until smoth. Add extract if desired. Drizzle over
warm loaves and sprinkle with coconut. Makes 2 loaves. Makes great
small bundt cakes or small loaves.
-----
Per serving (excluding unknown items): 1951 Calories; 60g Fat
(27% calories from fat); 30g Protein; 329g Carbohydrate; 232mg
Cholesterol; 1981mg Sodium
_____
Recipe By: SueLynn Sandifer
Serving Size: 120
Preparation Time: 3:00
Categories: Sweets
Amount Measure Ingredient Preparation Method
1 pound butter softened
3 cups sugar
4 whole eggs
1 tablespoon vanilla extract
2 tablespoons baking powder
7 cups flour
Cream butter and sugar. Add eggs and mix well. Add vanilla
and baking powder. Stir in 6 cups of flour and add remaining cup
to make a dough that is just to the not sticky stage. Roll into
walnut sized balls and flatten with dampened fingers to about
half the height. Bake at 375 degrees for 7-8 minutes. Do not over
bake. They will look not-done.
-----
Per serving: 76 Calories; 3g Fat (39% calories from fat); 1g
Protein; 11g Carbohydrate; 14mg Cholesterol; 51mg Sodium
_____
Recipe By: Sue Lynn
Serving Size: 120
Preparation Time: 0:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
1 pound margarine or butter
3 cups sugar
4 whole eggs
2 tsp vanilla
2 tablespoons baking powder
6 cups flour or 7 cups
Cream butter with sugar. Add vanilla and eggs and blend well.
Add baking powder and flour. Use the extra cup of flour to make
dough soft but not sticky. Roll out into walnut size balls and
flatten slightly. Bake at 375° for 8 minutes. Yields about
120 cookies. This recipe may be halved.
-----
Per serving: 72 Calories; 3g Fat (40% calories from fat); 1g
Protein; 10g Carbohydrate; 6mg Cholesterol; 56mg Sodium
_____
Recipe By: SueLynn
Serving Size: 24
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup flour
1 tablespoon flour
1 cup milk
1 egg
1 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
Combine all ingredients and beat at low speed until smooth.
Cover and chill 30 minutes or overnight. Heat 2 inches of oil
in skillet to 370º. Heat timbale iron 1 minute in hot oil.
Drain and dip in batter. Fry until golden. Sprinkle with powdered
sugar or dip in melted chocolate.
-----
Per serving: 33 Calories; 1g Fat (16% calories from fat); 1g
Protein; 5g Carbohydrate; 9mg Cholesterol; 52mg Sodium
_____
Recipe By: Georgia Street
Serving Size: 6
Preparation Time: 0:00
Categories: Southern Vegatable
Amount Measure Ingredient Preparation Method
1 pie crust baked, do not brown
7 medium tomatoes
1 medium onion
1 tsp basil
8 oz. sharp cheddar cheese
1/2 cup Hellman's Light Mayonnaise
Bake pie crust but do not brown. Cool completely.
Cut and drain tomatoes.
Layer tomatoes in pie crust - salt and pepper. Saute onion in
olive oil. Spread over tomatoes. Crumble basil over vegetables.
Top with mixture of grated cheddar cheese and mayonnaise. Bake
at 350 for 25 minutes.
-----
Per serving (excluding unknown items): 337 Calories; 21g Fat
(55% calories from fat); 13g Protein; 26g Carbohydrate; 40mg Cholesterol;
444mg Sodium
_____
Recipe By: Now SueLynn's
Serving Size: 7
Preparation Time: 0:00
Categories: Southern Vegatable
Amount Measure Ingredient Preparation Method
10 pounds tomatoes peel, core,chop
1 cup red bell pepper seed & chop
1 cup green bell pepper seed&chop
1 cup hot chili peppers seed&chop
2 cups onion chopped
2 cans tomato sauce (8 oz.)
2 T salt
2 cups white vinegar
2 cups water
1/2 cup sugar
Mix all ingredients in large (not aluminum) pot and simmer approximately 1 1/2 to 2 hours (to desired thickness). I usually cook mine for 2 1/2 hours. Stir frequently to prevent sticking. Process clean pint jars in boiling water 15 minutes. Process caps and lids 3 minutes. Pour sauce into hot jars and cap immediately. This makes 7 pints.
-----
Per serving: 270 Calories; 1g Fat (4% calories from fat); 7g
Protein; 68g Carbohydrate; 0mg Cholesterol; 1091mg Sodium
_____
Recipe By: Florence Nixon
Serving Size: 24
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
2 cups chocolate chips Nestle
2 tablespoons vegetable shortening
30 caramel candy
3 tablespoons butter
2 tablespoons water
1 cup pecans coarsely chopped
Put chips and shortening in microwave bowl and microwave 2
minutes, stir, then 1 minute. Pour 1/2 melted chocolate into an
8 inch foil lined pan. Sprinkle with nuts. Refrigerate 15 minutes.
Combine caramels, butter, and water. Microwave 3 minutes. Stir
after 2 minutes, then after 1 minute. If not smooth, microwave
1 more minute. Pour into chocolate lined pan. Spread evenly. Refrigerate
until tacky, about 15 minutes. Top with remaining melted chocolate,
spread evenly to cover caramel filling. Return to refrigerator
and chill until firm (about 1 hour). Cut into 1" x 2"
rectangles. Refrigerate until ready to serve. Makes about 2 1/2
dozen candles.
-----
Per serving: 169 Calories; 11g Fat (52% calories from fat);
1g Protein; 21g Carbohydrate; 5mg Cholesterol; 45mg Sodium
_____
Recipe By: Southern Living May 96
Serving Size: 8
Preparation Time: 0:00
Categories: Main Dishes
Amount Measure Ingredient Preparation Method
2 cans tuna, canned 9 oz white,undrained
1 cup bread crumbs fresh
2 large eggs slightly beaten
1/2 cup green bell pepper finely chopped
1/4 cup celery finely chopped
1/4 cup onion finely chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 cups bread crumbs dry
8 hamburger buns toasted
Combine first 9 ingredient in a large bowl; shape into 8 patties.
Coat patties with breadcrumbs and place on lightly greased 15x10x1
inch jellyroll pan. Bake at 350 for 35 minutes until lightly browned.
Serve on buns with tomato, lettuce, onion and tartar sauce. (
I serve with Thousand Island Dressing) Beverly Garver - Anderson,
South Carolina
-----
Per serving: 327 Calories; 6g Fat (16% calories from fat);
20g Protein; 47g Carbohydrate; 58mg Cholesterol; 752mg Sodium
_____
Recipe By: Pillsbury Bake Off '66
Serving Size: 20
Preparation Time: 3:00
Categories:
Amount Measure Ingredient Preparation Method
1 3/4 cups sugar
1 3/4 cups margarine or butter
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped nuts * see note
Heat oven to 350º. Grease and flour 12 cup Bundt or 10 inch pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350º F for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.
Glaze: (optional) In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling,an ordinary doneness test does not apply.
-----
Per serving: 420 Calories; 26g Fat (53% calories from fat);
6g Protein; 45g Carbohydrate; 55mg Cholesterol; 206mg Sodium
_____
Recipe By: Taste of Home Quick Cooking
Serving Size: 16
Preparation Time: 1:30
Categories: Desserts Chocolate
Amount Measure Ingredient Preparation Method
1 package chocolate cake mix 18-1/2 ounce
1 package instant pudding mix chocolate
3 tablespoons cocoa
1 3/4 cups milk
2 whole eggs
2 cups semisweet chocolate chips
2 cups pecans chopped
powdered sugar
In a large mixing bowl, combine cake and pudding mixes, cocoa,
milk and eggs. Beat on low speed until moistened. Beat on medium
for 2 minutes. Stir in the chocolate chips and pecans. Pour into
a greased and floured 10-in fluted tube pan. Bake at 350 degrees
for 55 to 60 minutes or until toothpick inserted in between side
and center comes out clean. Cool for 10 minutes; remove from pan
to a wire rack to cool. Dust with powdered sugar if desired.
-----
Notes: This is from Fast Fixes with Mixes from Taste of Home.
May/June 1998
Per serving: 327 Calories; 18g Fat (46% calories from fat);
5g Protein; 43g Carbohydrate; 27mg Cholesterol; 300mg Sodium
_____
Recipe By: Mother
Serving Size: 16
Preparation Time: 0:00
Categories: Sweets Desserts
Amount Measure Ingredient Preparation Method
12 Tbsp butter
3/4 cup powder sugar
2 Tbsp. vanilla extract
Blend well, refrigerate, serve chilled.
-----
Per serving (excluding unknown items): 81 Calories; 9g Fat
(97% calories from fat); 0g Protein; 1g Carbohydrate; 23mg Cholesterol;
87mg Sodium
_____
Recipe By: Christmas with Southern Living 1997 p. 76
Serving Size: 10
Preparation Time: 2:00
Categories:
Amount Measure Ingredient Preparation Method
1 1/4 cups sugar
1 whole vanilla beans
2 cups cake flour sifted
2 tablespoons cake flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
4 large egg
1/3 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Pour 1 1/4 cups sugar into a jar. Split vanilla bean in half
lengthwise. Scrape tiny vanilla bean seeds into sugar; cut bean
into 1 inch pieces, and add to vanilla sugar. Cover and shake
vigorously to mix, or stir well. Let stand 24 hours.
Combine flour, baking powder; and salt; stir well. Beat butter
at low speed of an electric mixer until creamy. Remove and discard
pieces of vanilla bean from sugar. Gradually add vanilla sugar
to butter; beating at medium speed until light and fluffy. Add
eggs, one at a time, beating well after each addition. Gradually
add flour mixture to butter mixture, beating at low speed just
until blended.
Pour batter into a lightly greased and floured 9 x 5 x 3 loaf
pan. Bake at 325º for 1 hour or until a wooden pick inserted
in center comes out clean. Let cool in pan on a wire rack 15 minutes.
Meanwhile, combine powdered sugar, milk, and vanilla extract;
stir well. Prick tiny holes in top of loaf with a wooden pick.
Spoon glaze mixture over warm loaf; let cool in pan on a wire
rack 15 additional minutes. remove from pan, and let cool completely
on a wire rack. Yield: 1 loaf
-----
Per serving: 394 Calories; 21g Fat (49% calories from fat);
4g Protein; 47g Carbohydrate; 125mg Cholesterol; 168mg Sodium
_____
Recipe By: Nancy Buckner
Serving Size: 96
Preparation Time: 2:30
Categories:
Amount Measure Ingredient Preparation Method
2 cans crescent rolls
1 egg beaten
16 ounces cream cheese
1 cup mayonnaise or salad dressing
1 envelope ranch salad dressing
3/4 cup shredded cheddar cheese
1/2 cup broccoli chopped fine
1/2 cup cauliflower chopped fine
1/2 cup mushrooms chopped fine
1/2 cup green pepper chopped fine
1/2 cup tomato chopped fine
Unroll crescent rolls, and place in bottom of an ungreased 15x10x1 inch jellyroll pan, pinching edges together to seal. Brush dough with beaten egg. Bake at 375 for 11 to 13 minutes, and cool completely.
Combine cream cheese, mayo, and salad dressing mix; beat until
well blended. Spread mixture over crust; sprinkle with cheese
and vegetables. Chill 2 hours; cut into 1 x 1 1/1 inch bites.
Yield: 8 dozen.
-----
Per serving (excluding unknown items): 50 Calories; 5g Fat
(91% calories from fat); 1g Protein; 0g Carbohydrate; 9mg Cholesterol;
61mg Sodium
_____
You Won't Believe This
Brownie
Recipe By: Dr. Douglas' Wonderbaker
Serving Size: 8
Preparation Time: 0:45
Categories: Desserts
Amount Measure Ingredient Preparation Method
2 ounces unsweetened baking chocolate
1/2 cup butter
2 eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup flour sifted
1/2 teaspoon vanilla
Melt chocolate and butter together in sauce pan, let cool.
Beat eggs, and other ingredients and pour into greased Baker,
bake for 30 minutes at 350 degrees. Do not preheat Baker.
-----
Per serving: 303 Calories; 19g Fat (53% calories from fat);
3g Protein; 34g Carbohydrate; 76mg Cholesterol; 131mg Sodium
_____
