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Recipes
FANTASY FUDGE
By stepjo7269
Label from jar of Kraft Marshmallow Cream
- 3 C. sugar
- 3/4 C. margarine
- 2/3 C. carnation milk
- 1 (12 oz) pkg. semi-sweet chocolate pieces
- 1 (7 oz) jar Kraft marshmallow cream
- 1 tea. vanilla
- 1 C. chopped nuts
- ●Combine sugar, milk and margarine in a sauce pan. (I melt margarine first).
- ●Bring to a rolling boil and boil 5 min. over medium heat, stirring constantly.
- ●Remove from heat, stir in chocolate pieces until melted.
- ●Add marshmallow cream, vanilla, and nuts. Beat until well blended.
- ●Pour into greased 9"x13" pan.
- ●Cool at room temperature and cut into squares.
*DELICIOUS ANGEL FOOD DESSERT
By stepjo7269
Taste of Home By: Jessie Bradley of Bella Vista, Arkansas
- 2 cans (20 ounces each) unsweetened crushed pineapple, drained
- 4 medium firm bananas, sliced
- 1 loaf-shaped angel food cake (10-1/2 ounces), cut into 1-inch cubes
- 3 cups cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1/3 cup chopped pecans, toasted
- Directions
- ●Place the pineapple in a bowl; gently fold in bananas.
- ●Place cake cubes in a 13-in. x 9-in. dish. Spoon fruit over cake.
- ●In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- ●Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans.
- ●Cover and refrigerate for at least 2 hours before serving.
HONEY SESAME PORK TENDERLOIN
By stepjo7269
Real and Healthful Chineese Cooking By: Nicholas Zhou
- Directions:
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 Tbs. fresh ginger, grated or 1 tsp. dry ginger
- 1 Tbs. sesame oil
- 1 lb. boneless pork tenderloin chops, whole
- 1/4 cup honey
- 2 Tbs. brown sugar
- 1/4 cup sesame seeds
- ●Combine first 4 ingredients in a bowl.
- ●Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator.
- ●Preheat oven to 400°F. Remove pork from marinade and pat dry. Discard marinade.
- ●Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds.
- ●Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat thermometer reads 160°F.
- ●Remove to a serving platter, slice thinly.
EARTHQUAKE CAKE
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 1 c. pecans, chopped
- 1 c. coconut
- 1 box German Chocolate cake mix, Betty Crocker
- 1 stick butter
- 1 (8 oz) package cream cheese
- 1 lb. confectioner's sugar
- ●Preheat oven to 350 F.
- ●Spread pecans on bottom of buttered 9 x 13 inch cake pan.
- ●Place coconut over pecans.
- ●Mix cake mix according to package directions and pour gently over coconut and pecans and set aside.
- ●In a heavy bottomed sauce pan, melt butter and cream cheese. Stir in confectioner's sugar. Continue to heat until thoroughly mixed watching closely to prevent scorching.
- ●Pour cream cheese mixture over the top of cake batter without stirring.
- ●Bake in preheated oven for 45 minutes.
RECEPTION CONGEALED SALAD
By stepjo7269
Ginger Barnett (Ross Barnett’s granddaughter)--Class of 2003
- 2 small pkg. Lemon Jello
- 1 envelope gelatin (don’t use)
- 1 #2 can crushed pineapple--save juice
- pinch of salt
- ½ pt. whipping cream, whipped
- 2-3 oz. pk. cream cheese
- 1 small can pimento (don’t use)
- 1 C. chopped celery
- 1 C. chopped pecans
- 1 C. pineapple juice/water
- (add water to pineapple juice to make 1 cup)
*DREAM WHIP CAKE
By stepjo7269
Dream Whip Box
- Directions:
- 1 pkg. (2 layer size) cake mix; any flavor
- 1 envelope Dream Whip Whipped Topping mix
- 4 eggs
- 1 C. cold water
- ● Heat oven to 350 degrees.
- ● Beat cake mix, whipped topping mix, eggs, and cold water in a large bowl with electric mixer on low speed until moistened. Beat on medium speed 4 minutes.
- ● Pour into prepared pans.
- ● Bake 30 minutes or until toothpick inserted in center comes out clean.
- ● Cool 15 minutes; remove from pans. Cool completely on wire racks.
- ● Frost cake with fluffy frosting if desired.
- ● Store frosted cake in refrigerator.
- FLUFFY FROSTING
- 2 C, cold milk
- 1 envelope Dream Whip Whipped Topping mix
- 1 pkg. (4 serving size) Jell-O instant pudding & pie filling any flavor
- ● Pour all frosting ingredients in a large bowl and mix with an electric mixer on low spped until blended.
- ● Beat on high speed 4 to 6 minutes until mixture forms soft peaks.
TOMATO PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 9 inch frozen deep dish pie shell, baked and cooled
- tomatoes, chopped--enough to fill pie shell
- 1 T. fresh basil, minced
- 1 T. fresh chives, minced
- salt to taste
- pepper to taste
- 1/2 c. bacon, cooked and crumbled
- 2 T. mayonnaise
- 1 c. mozzarella cheese, grated
- ●Preheat oven to 350 F.
- ●Fill pie shell with chopped tomatoes, sprinkle with salt and pepper, basil, chives and crumbled bacon.
- ●In separate bowl, mix mayonnaise and cheese together; spread over tomatoes.
- ●Bake for approximately 30 minutes.
SUN-DRIED TOMATO 'N' BASIL BREAD
By stepjo7269
Allrecipes By: Teresa Morancie of Brewer, Maine
- HERB BUTTER:
- 1/2 cup boiling water
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1/2 cup fat-free milk
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons sugar
- 4-1/2 teaspoons minced fresh basil
- 1/2 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 1 egg, beaten
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1 tablespoon butter
- 2-1/4 teaspoons minced fresh basil
- 1-1/2 teaspoons grated Parmesan cheese
- 1-1/2 teaspoons olive oil
- Directions
- ● Pour boiling water over tomatoes; let stand 15 minutes.
- ● In a saucepan, combine the next six ingredients. Drain and chop tomatoes; add to pan. Cook and stir mixture over low heat until sugar is dissolved. Remove from heat; cool slightly.
- ● In a large bowl, dissolve yeast in warm water. Add tomato mixture, egg and 2 cups flour; beat until smooth.
- ● Stir in enough remaining flour to form a soft dough. Knead on a floured surface until smooth, about 6-8 minutes.
- ●Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise until doubled, about 1 hour.
- ● In a small saucepan, melt butter; add the basil, Parmesan and oil. Keep warm. Punch dough down; Place in a loaf pan.
- ● Brush with half of herb butter. Cover and let rise until doubled, about 40 minutes.
- ● Brush with remaining herb butter.
- ● Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack.
BAKED TILAPIA
By stepjo7269
Taste of Home By; Brandi Castillo from Santa Maria, California
- Directions:
- 4 tilapia fillets (5 ounces each)
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1/3 cup grated Parmesan cheese
- 3/4 cup soft bread crumbs
- ●In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano.
- ●Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.
- ●Bake at 425° for 8-12 minutes or until fish flakes easily with a fork.
DESSERTLOVER'S CLASSIC CARAMEL SAUCE
By stepjo7269
Allrecipes By; Dessertlover
- 1/3 1/3 1/3 cup water
- 1 1/2 1 1/2 1/2 cups white sugar
- 2 2 2 tablespoons unsalted butter
- 1 1/4 1 1/4 1/4 cups heavy cream
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1 1 1 pinch salt
- Directions
- ● Carefully pour cream in a slow, steady stream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas.
- 5 to 10 vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more.
- to Allow to cool for at least half an hour before using.