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Recipes
CARAMEL PECAN PIE
By stepjo7269
Best of the Best from Bell's Best Cookbooks P
- Directions:
- 36 Kraft caramels, unwrapped
- 1/4 cup water
- 1/4 cup butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 3 eggs
- 1 cup pecan halves
- 1 (9-inch) unbaked pie shell
- Melt caramels with water and butter in covered double boiler or in a saucepan over low heat.
- Combine sugar, salt, vanilla, and eggs.
- Gradually add caramel sauce to sugar/egg mixture and mix well.
- Stir in pecan halves and pour into pastry shell.
- Bake at 350 F. for 45 minutes.
- Pie filling will appear to be very soft, but becomes firmer as it cools.
CUCUMBER SANDWICHES
By stepjo7269
The Clarion Ledger
- 1 (8 oz) package cream cheese, softened
- 1 (3 oz) package cream cheese, softened
- 1/4 C. mayonnaise
- 1 T. chopped green onions
- 1/8 tea. ground red pepper
- 1/8 tea. hot sauce
- 1-2 drops red or green food coloring
- 1 C. peeled, seeded and grated cucumber
- 48 slices white sandwich bread
- ●Combine first six ingredients in a large bowl; beat at medium speed until smooth.
- ●Stir in food coloring; set aside.
- ●Drain grated cucumber on paper towels, gently squeezing out excess moisture.
- ●Fold into cream cheese mixture and set aside.
- ●Cut bread into desired shapes using a 2 to 3 in. cutter.
- ●Spread bread with filling; garnish.
FORMING AND BAKING BAGELS
By stepjo7269
Forming and Baking Bagels Step-by-step instructions for boiling, topping, and baking perfect bagels
- AS FOLLOWS:
PEAR HONEY
By stepjo7269
Country Cooking by Mississippi Farm Bureau Federation, p 306
- 9 C. crushed pears
- 1 (20 oz.) can crushed pineapple
- 6 C. sugar
- Juice of 1 lemon plus yellow part of rind
- ●Combine all ingredients in a large pan and boil until thick enough to spread. Mixture must be stirred constantly while cooking. When ready, mixture will splatter and pop.
- ●Note: Use 3/4 c. sugar per cup pears.
ARTICHOKE DIP
By stepjo7269
Dr. Peirce served at her Christmas party ‘97
- 1 can of artichokes (in water, not oil), drained and coarsely chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese (the kind you
- sprinkle on spaghetti)
- • Mix all three ingredients.
- • Pour into a shallow dish and Bake 350 F for 15 to 20 minutes -- until slightly browned on edges
MARINATED CUCUMBERS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1/2 gallon cucumbers, approximately 4, sliced
- 1/2 pt or 1 medium onion, sliced
- 1 c. vinegar
- 2 c. water
- 2 t. salt
- 1 c. sugar
- 1 t. celery seed
- ●In saucepan, combine vinegar, water, salt and sugar and bring to a boil.
- ●Cook until sugar is dissolved completely. Allow syrup to cool thoroughly. Pour over onions, and cucumber and stir in celery seed.
- ●Refrigerate 24 hours before serving.
CREAM CHEESE CLOUDS
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook p
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 quarts fresh strawberries, sliced
- 1 carton (8 ounces) frozen whipped topping, thawed
- Directions
- ●In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually add cream, beating until thickened.
- ●Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight.
- ●To serve, fill with strawberries and garnish with whipped topping. Yield: 10 servings.
NECTARINE BERRY SHORTCAKE
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Directions:
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 10 oz. can Hungry Jack refrigerated flaky biscuits
- 2 tablespoons margarine or butter, melted
- 3 to 4 nectarines or peaches, sliced
- 1 cup fresh blueberries
- ½ cup sugar
- 8 oz. container frozen whipped topping, thawed
- ●Heat oven to 375 degrees F. Lightly grease a large cookie sheet.
- ●In a small bowl, combine 1/4 cup sugar and cinnamon.
- ●Separate dough into 10 biscuits, separate each biscuit into 2 layers.
- ●Dip 1 side of each biscuit piece in margarine, then in sugar-cinnamon mixture.
- ●On prepared cookie sheet, arrange 9 biscuit pieces sugared side up, overlapping edges to form an 8 inch diameter ring. Place 1 biscuit piece in center of ring.
- ●Repeat with remaining biscuit pieces to form second circle.
- ●Bake at 375 degrees for 11 to 14 minutes or until biscuits are golden brown.
- ●Cool 1 minute; remove from cookie sheet.
- ●While biscuits are baking, combine nectarines, blueberries and 1/4 cup sugar.
- ●To assemble shortcake, place 1 biscuit circle on serving plate; spoon half of nectarine-blueberry mixture over biscuit layer. Top with half of the whipped topping.
- ●Repeat with remaining biscuit circle, fruit and whipped topping.
CHEESY CHICKEN SPAGHETTI
By stepjo7269
●Bake at 350 F for 15 minutes
- 9 ounces uncooked spaghetti
- Cooking spray
- 1 cup frozen chopped onion
- 1 tablespoon bottled minced garlic
- 2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
- 1 tablespoon low-sodium Worcestershire sauce
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
- 3 cups frozen chopped cooked chicken, thawed
- ●Preheat oven to 350 F.
- ●Cook pasta according to package directions, omitting salt and fat. Drain.
- ●Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
- ●Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese.
*CREAMY COTTAGE CHEESE DRESSING WITH VARIATIONS
By stepjo7269
95 calories/serving
- CREAMY BLUE CHEESE DRESSING:
- 1 cup nonfat cottage cheese
- 1/3 cup nonfat buttermilk
- Recipe directions
- ●Place ingredients in a blender or food processor and blend until smooth and creamy.
- ●If thinner consistency is desired, add a small amount of additional buttermilk.
- ●Add suggested ingredients for desired variation.
- ●Cover and refrigerate.
- 1 Tbsp. blue cheese and black pepper to taste.
- CREAMY FRENCH DRESSING:
- 1 tsp. no salt added tomato juice
- 1 tsp. paprika
- 1 tsp. dry mustard
- 1 tsp. worcestershire sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder, or to taste
- additional tomato juice to thin, if necessary
- CREAMY GREEN GODDESS DRESSING
- 3 anchovies
- 1 tsp. chopped green onion
- 1 Tbsp. chopped fresh parsley
- 1 tsp. chopped fresh tarragon, or to taste
- CREAMY ITALIAN DRESSING
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. onion flakes
- CREAMY THOUSAND ISLAND DRESSING
- 1 Tbsp. pickle relish
- 1 Tbsp. chili sauce
- 1/2 tsp. dry mustard