Recipes

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Butterfinger Dessert(CDKitchen )

Ingredients:
2 cups graham cracker crumbs
1 cup soda cracker crumbs
1/2 cup butter, melted
1 package instant vanilla pudding mix
1 package instant butterscotch pudding mix
2 cups milk
1 quart vanilla ice cream
8 ounces Cool Whip
4 frozen Butterfinger candy barsDirections:Combine cracker crumbs and butter. Press 2/3 into bottom of 9x13-inch pan.

Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm.

Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate (DO NOT FREEZE) several hours.

 

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Glazed Lemon Pound Cake

Ingredients:
2 cups granulated sugar
1 cup butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon grated lemon peel
1 tablespoon lemon juice

***Glaze***
1 1/4 cup powdered sugar
2 teaspoons lemon juice
1 tablespoon milk (more if needed)Directions:Heat oven to 325 degrees friend.

Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes).

In a medium bowl, combine the flour, baking powder, soda and salt.

Reduce mixer speed to low; gradually add the flour, baking powder, baking soda and salt mixture alternately with buttermilk; scrape bowl often until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute).

Spread batter into greased and floured 12-cup Bundt� pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan. Cool completely.

Prepare glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Cook's Notes: If you do not have buttermilk on hand, you can substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup.

 

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Applesauce Coffee Cake

Ingredients:
1 3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine
2 beaten eggs
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chunk-style applesauce
1/4 cup chopped nuts
1/2 teaspoon ground cinnamonDirectionsre-heat oven 375 degrees friend.

Stir together 3/4 cup of the flour and the sugar; cut in butter or margarine till crumbly. Set aside 1/2 cup of the crumb mixture for topping.

To remaining crumb mixture, add eggs and vanilla; beat by hand till smooth.

Stir together remaining 1 cup flour, the baking powder, soda, and 1/2 teaspoon salt. Add dry ingredients and applesauce alternately to beaten mixture, stirring after each addition.

Turn into a greased 8 by 8 by 2-inch baking pan. Stir nuts and cinnamon into reserved crumb mixture; sprinkle atop.

Bake in a 375 degrees friend oven 30 minutes or till done. Serve warm

 

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Mushroom Bread

1 tube refrigerated crescent rolls

2 cups thinly sliced fresh mushrooms

1 Tbls. Butter

1/2 cup grated parmesan cheese

1/2 tsp Italian seasoning(or just oregano & basil)

1/8 tsp. Pepper

Preheat oven to 350. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes.

Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer 'til crust is golden brown. Cut into pieces.

 

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http://wallstcheatsheet.com/life/5-...s-you-have-to-try-immediately.html/?a=viewall

 

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Pepperoni Roll-Ups

 

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American Chop Suey

Ingredients

• • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • Kosher salt
  • 1 (14 1/2 ounce) cans diced tomatoes
  • 1 (14 1/2 ounce) cans tomato sauce
  • 1/4 cup tomato paste
  • 2/3 cup tomato juice
  • 1 pinch sugar
  • 1 lb elbow macaroni

Directions

1. In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
2. Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.
3. Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.

 

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Spinach Lasagna Rolls


What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
6 lasagna noodles, cooked
2 cups spaghetti sauce

Make It
HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and Parmesan until blended; spread onto noodles. Roll up tightly.

PLACE, seam sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.

BAKE 30 min. or until heated through.

 

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Warm Winter Lemon Cake


What You Need
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar

Make It
HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

 

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http://wallstcheatsheet.com/life/6-...herry-pie-an-american-classic.html/?a=viewall

 

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Real Italian Meatballs
By Chef Mit That's Tim on March 05, 2015

• Prep Time: 20 mins
• Total Time: 50 mins
• Yield: 15-16 large balls

About This Recipe
"Been making these for many,many years thought I should share them since pfriends rave about how moist and fluffy these are! Give them a try you'll throw out all others."


Ingredients

• • 1 lb ground beef
  • 1 lb ground pork
  • 2/3 cup milk
  • 3 slices white bread, crust removed
  • 1/4 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 2 teaspoons kosher salt
  • 1 tablespoon parsley
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano
  • 2 -3 garlic cloves, minced
  • 1/3 cup olive oil

Directions

1. Heat the milk in a pot until steamy, turn off the heat and tear the bread into small pieces and soak in the milk . Mash it until it resembles a paste. Put it on a plate and let cool, set aside.
2. In a large bowl combine beef, pork,ricotta cheese, grated parmesan, eggs,salt,parsley,oregano,black pepper,garlic cloves and the milk/bread mixture. mix with your hands until it's barely combined! Do not over work the mixture or they will be tough.
3. Wet your hands and form meatballs, they should be about -3 inches across! But you can make them any size you want! Set each one on a oiled plate or wax paper while your making all the others.
4. When the meatballs are formed, heat the olive oil in a large skillet on medium heat. Brown on at least 2 sides, I like trying to brown as many sides as possible.
5. Now they are ready tto add to the sauce or use as you please

 

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Campbell's Tuna Noodle Casserole: 1 can mushroom soup, 1/2c milk, 1c frozen peas, 10oz can drained tuna, 2c hot cooked egg noodles, then...1T dry bread crumbs, 1.4t butter. In 3qt casserole, bake at at 400F for 30 min, adding butter and crumb topping afterward for 5 min more.

 

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The Best Vanilla Cake

1 package (2-layer size) white cake mix
1 package (3 ounce size) instant vanilla pudding
2 cups sour cream
5 eggs
1 cup melted butter
1 teaspoon vanilla extract
2 cups white chocolate chips

Directions preheat oven to 350 degrees friend.

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in white chocolate chips. Pour into a greased bundt pan.

Bake at 350 degrees friend for 55 to 60 minutes. Dust with powdered sugar or drizzle with a glaze.

 

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Three Ingredient Beignets

Makes about 10 beignets.

Ingredients:
1 can store-bought biscuit dough
1 to 1 1/2 cups powdered sugar
1 quart peanut or vegetable oil

Instructions:
1. Remove your dough from the can and separate the biscuits. Set aside.
2. In a deep pot, heat 1 quart of vegetable oil to 350ºF. To test if oil is ready for frying, drop a small piece of dough in it. It should sizzle immediately.
3. Add 2 to 3 beignets to the oil, frying in batches until golden brown.
4. Allow to drain on a paper towel. Beignets can be held for 1 to 2 hours on a baking sheet in an oven set at 200ºF.
5. Before serving, dust liberally with powdered sugar.

 

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Creamy Au Gratin Potatoes

Rated:

Servings: 4
"Thinly sliced potatoes and onion are layered in a creamy cheese sauce creating the perfect au gratin potato recipe."

Ingredients:

4 russet potatoes, sliced into 1/4 inch
slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:

1. Preheat oven to 400 degrees friend (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

 

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Sounds easy and quick....one pot!!


http://www.food.com/recipe/budget-bytes-italian-wonderpot-513874

 

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BLT Pasta Salad

Rated:

Servings: 10

"This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time."

Ingredients:
1 (16 ounce) package medium seashell
pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad
dressing
1 small onion, chopped
2 tomatoes, chopped

Directions:
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

 

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Unstuffed Cabbage Roll

Rated:

Servings: 6

"Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a family-pleasing main dish perfect for weeknights."

Ingredients:
2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper

Directions:
1. Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 mins.

 

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Slow cooker time conversions chart!