Bake at 350 degrees for 1 hour -- 9 X 13 pan
1. Brown meat & drain
2 cups cold milk
POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes.
WASH and dry apples thoroughly. Insert stick into stem end of each apple.
Funny Face - decorate caramel apple with crushed candy to make a colorful apple for kids.
Microwave caramels and water in deep microwavable bowl on HIGH 2 to 3 minutes or until caramels are melted and mixture is smooth, stirring every minute.
10 slices Bacon, crisply cooked, crumbled
MIX all ingredients except crescent rolls.
1 pkg. (8 oz.) Cream Cheese, softened
MIX cream cheese, sugar and vanilla until smooth.
Ingredients
Directions
Sun dried tomato--for 6 eggs add:
South of the Border--for 10 eggs add:
Spinach Stuffed--for 8 eggs add:
Might as Well be Breakfast--for 8 eggs add:
Want to check if your eggs are still good? Put them in a pan of cold water. If they float, toss them!!
6 cups torn spinach leaves or mixed salad greens
1 tsp. vegetable oil
***NEW***
1 lb. Ground beef
1 can tomato soup
1 can water
1 can diced tomatoes
1 c. diced onion
1/2 cup uncooked minute rice
1 teas. Each salt & pepper
1 Tsbl. Brown sugar
1 Tsbl. Lemon juice
3 to 4 cups chopped cabbage
2. Add salt & pepper, rice, soup, water, brown sugar, & lemon juice.
3. In a 9 X 13 pan put cabbage, then pour meat mixture on top. Then pour diced tomatoes over everything. (adding a little more water if needed
DO NOT STIR!
4. Cover & bake 1 1/2 hours.
1 pkg. (4-seving size) Chocolate Flavor Instant Pudding & Pie Filling
Fruit, such as sliced bananas and strawberries
Let stand 5 minutes. Stir in fruit.
Use sugar-free instant pudding with the fruit and put over no sugar added icecream for a delicious chocolate sunday.
Great for diabetics.
HEAT 50 *unwrapped* Caramels and 2 Tbsp. water in large saucepan on medium -low heat, stirring until caramels are melted and smooth.
DIP apples into melted caramel, spooning caramel over apples to coat. Allow excess caramel to drip off, scraping bottom if necessary, and decorate as desired.
Place on greased waxed paper; let stand about 15 min. or until caramel sets.
Makes 5.
Classic - roll caramel apple in chopped Peanuts.
Chocolate Lovers - drizzle caramel apple with melted white and dark Chocolate.
Chocolate Sandwich Cookies - roll caramel apple in finely crushed Cookies.
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Dip apples into hot caramel mixture; turn to evenly coat. Scrape excess caramel from bottom of apple.
After refrigerating coated apples to set caramel, generously drizzle with melted chocolate using a spoon.
Let stand on lightly greased or waxed paper - lined tray until chocolate is firm.
Delicious apples that are sure to be a hit at the Halloween party or for giving to your favorite Trick or treaters.
1/2 cup shredded cheddar cheese
1/4 cup (1/2 stick) butter or margarine, softened
1 Tbls. dried minced onion
2 Tbsp. chopped fresh parsley
2 cans (8 oz. each) refrigerated crescent dinner rolls
UNROLL crescent roll dough; separate into 8 rectangles.
Firmly press perforations to seal.
Spread each rectangle evenly with bacon mixture; roll up starting from short side.
Cut each roll into 4 slices.
Place pinwheels on ungreased cookie sheets; flatten slightly.
BAKE at 375°F for 15 minutes or until golden brown.
1/2 cup sugar
1 teas. vanilla
8 oz. thawed Whipped Topping
1 can (20 oz.) cherry pie filling, divided
Gently stir in whipped topping.
LAYER 1/4 of the cream cheese mixture into a serving bowl.
1/4 of the pie filling on top of the cream cheese mixture.
Repeat layers.
THIS RECIPE IS HEAVENLY, JUST LIKE THE NAME IMPLIES.
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful! (Not my recipe, one I got off the net.
Prep Time: 3 Hours
Cook Time: 10 Minutes
Ready In: 3 Hours 10 Minutes
Makes: 60 eggs
2 pounds confectioners' sugar
1/4 pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
1. In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
2. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
For new tastes in your deviled eggs, add 1 or more of the following to your
basic mixture:
4 oz. of well-drained oil packed sun dried tomatoes, chopped
1/2 t. white wine vinegar
1 clove garlic minced
2 serrano or 1 jalapeno chili seeded and minced
1 t. lemon juice
1/4 t. cayenne
1/4 t. chili powder
1t. choped cilantro
1t. chopped chive
8 oz frozen chopped spinach, thawed and fully drained
1/3 c. fresh grated Parmesan cheese
touch of nutmeg
4 strips of crunchy cooked bacon, crumbled
1/4 c grated cheddar cheese
finely chopped onion if you like
I like to grate my onion for deviled eggs on a cheese grater (the big holes). This way you don't get big bites of onion and you can still taste the egg.
You can also add just a pinch curry powder to taste into mixture. This just gives it a really good taste .
The best way to hard boil eggs is to bring them to a hard simmer, not yet boiling, but almost, cover and remove them from the heat let sit for 10 minutes.
Peel after pouring off hot water, running cold water into the pan, pouring the cold water off, and then shaking the pan (this cracks the eggs for you, which makes peeling easier). After peeling put in a bowl with cold water and ice cubes, to chill quickly.
FROM: MONTHLY PAGE FOR MARCH
Tofu Salad
Prep Time: 10 min----Total Time: 40 min----Makes: 4 (1/2-cup) servings
1 pkg. (14 oz.) soft tofu, drained
1/4 cup Mayo Light Mayonnaise
1/4 cup green onion slices
1 Tbsp. Dijon Mustard
1 tsp. dill weed
1/2 tsp. salt
PLACE tofu in a large bowl, mash with a potato masher.
ADD remaining ingredients, mix lightly. Cover.
REFRIGERATE at least 30 minutes or until slightly chilled.
Serve as a sandwich filling or spooned over torn salad greens.
Special Extra :
Add a few drops of hot pepper sauce to the tofu mixture before chilling to spice it up a little.
From: Kraft Food Kitchen
Creamy Garden Vegetable Salad
Prep Time: 10 min----Total Time: 10 min----Makes: 8
1 cup Ranch Reduced Fat Dressing
1/4 cup Grated Parmesan Cheese
4 cups broccoli florets
4 cups cauliflower florets
1 pt. cherry tomatoes, halved
MIX dressing and cheese in large bowl. Add vegetables, mix lightly.
Diet Exchange:
2 Vegetable,2 Fat
Nutrition (per serving)
Calories 130, Total fat 8 g, Saturated fat 1.5 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 9 g, Dietary fiber 3 g, Sugars 4 g, Protein 4 g. Vitamin A 25 %DV, Vitamin C 100 %DV, Calcium 10 %DV, Iron 4 %DV
Best Chocclate Cake with Fudge Frosting
(from Betty Crocker Kitchens)
2 cups Gold Medal® all-purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Heat oven to 350°F.
Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches or 3 round pans, 8x1 1/2 inches.
Beat all ingredients except Fudge Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan(s).
Bake rectangle 40 to 45 minutes.
Rounds 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool rectangle in pan on wire rack.
Cool rounds 10 minutes; remove from pans to wire rack.
Cool completely.
Frost rectangle or fill and frost layers with Fudge Frosting.
When compeletly cool.
Fudge Frosting
2 cups sugar
1/2 cup shortening
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla
Mix all ingredients except vanilla in 2 1/2-quart saucepan.
Heat to rolling boil, stirring occasionally.
Boil 1 minute without stirring.
Place saucepan in bowl of ice and water.
Beat until frosting is smooth and spreadable; stir in vanilla.
RECIPES FOR THE MONTH OF APRIL
Orange-Spinach Salad
1 can (11 oz.) mandarin orange segments, drained
1/4 cup Bacon Bits
1/4 cup Ranch Dressing
TOSS spinach, oranges and bacon bits in large bowl. ADD dressing; mix lightly.
SERVE immediately.
Makes: 4 servings, 1-1/2 cups each
Nutrition (per serving) Calories 110 7 g , Saturat ed fat 1.5 g, Cholesterol 10 mg, Sodium 410 mg , Carbohydrate 9 g, Dietary fiber 2 g, Sugars 5 g,
Protein 5 g Vitamin A 90 %DV Vitamin C 50 %DV Calcium 6 %DV Iron 8 %
Easy Chinese Stir-Fry
1 lb. boneless pork loin, cut into thin strips
3 cups sliced carrots
1/3 cup Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
HEAT oil in large skillet on medium-high heat.
Add meat and carrots: cook 5 min.
STIR in dressing and hoisin sauce. Cook 7 min. or until carrots are crisp-tender.
ADD green onions: cook 1 min.
Serve immediately.
Serve over hot cooked rice or egg noodles.
Cooking Tips
Sprinkle pork strips with 1 tsp. cornstarch before stir-frying for beautiful browning.
STRAWBERRY TORTE
1 package SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) strawberry low-fat yogurt
2 tubs Whipped vanilla ready-to-spread frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired.
Fresh mint leaves, if desired.
1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch.
2. Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.
5. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves.
Cut into 12 slices: cut each slice in half.
Store loosely covered in refrigerator.
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