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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 c. water
- 1/4 c. butter
- 3/4 c. sugar
- 1/4 t. salt
- 1/2 t. vanilla
- 3 eggs
- 1 c. pecan halves
- 1 (9 inch) unbaked pie shell
- Melt caramels with water and butter in covered double boiler or in sauce pan over low heat.
- Combine sugar, salt, vanilla and eggs.
- Gradually add caramel sauce to egg mixture and mix well.
- Stir in pecan halves.
- Pour into pastry shell and bake at 350 F for 45 minutes.
FRUITCAKE COOKIES
By stepjo7269
Louise Chambliss
- ½ lb. yellow candied pineapple, chopped
- ½ lb. red candied cherries, chopped
- ½ lb. citron, chopped
- ½ - 1 C. raisins
- 2 C. chopped dates
- 4 C. chopped pecans
- 1 ½ C. plain flour, divided
- 1/4 C. butter, softened
- ½ C. firmly packed brown sugar
- 2 eggs
- 1/4 c. strawberry jelly
- 2 tea. baking soda
- 1 ½ T. milk
- ½ tea. allspice
- ½ tea. cinnamon
- ½ tea. cloves
- ½ tea. nutmeg
- ●Combine first 6 ingredients; dredge with 3/4 C. flour stirring well. Set mixture aside
- ●Cream butter in a large bowl; gradually add sugar, beating well at medium speed of electric mixer. Add eggs and jelly, mixing well.
- ●Dissolve soda in milk; add to creamed mixture. Add remaining 3/4 C. flour and spices, mixing well.
- ●Fold fruit mixture into batter. Drop by rounded teaspoonfuls onto greased cookie sheet. (I press cookie dough into a flat circle.)
- ●Bake @ 325 F. for 12 min. or until done.
- ●Cool on wire rack.
CHEESE BALL
By stepjo7269
Janice Simerly
- 2 8 oz. packages cream cheese
- 8 oz Ranch dressing
- 8 oz sharp Cheddar cheese
- Sandwich ham
- Mix all ingredients.
- Wait 1 hour and divide into half and shape into 2 balls.
- Cover with chopped ham.
- Refrigerate.
*BAKED PENNE WITH MEAT SAUCE
By stepjo7269
339 calories/serving
- 8 oz. dried penne pasta
- 1 can (14 oz) whole Italian style tomatoes
- 1/2 of a 6 oz. can tomato paste
- 1/4 cup dry red wine (or substitute tomato juice)
- 1/2 tsp. sugar
- 1/2 tsp. dried oregano
- 1/4 tsp. black pepper
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1/4 cup sliced pitted black olives
- 1/2 cup shredded reduced fat Mozzarella cheese
- Directions
- ● Cook pasta according to package directions and drain well.
- ● Meanwhile, in a blender container or food processor, combine undrained tomatoes, tomato paste, wine or juice, sugar, oregano, and pepper. Cover and blend until smooth, then set aside.
- ● In a large skillet, cook ground beef until brown. Drain off fat. Stir in tomato mixture and bring to a boil; reduce heat. Cover and simmer for 10 minutes.
- ● Stir in pasta and olives.
- ● Divide mixture among 6 individual casseroles.
- ● Bake, covered, in a 375 degree F oven for 15 minutes.
- or,
- ● Spoon all of mixture into a 2 quart casserole, and bake for 30 minutes.
- ● Sprinkle with cheese and bake uncovered for about 5 more minutes or until cheese is melted.
CARAMEL ICING
By stepjo7269
●Note: This icing is really good on a yellow cake
- 1 stick butter
- 1 C. light brown sugar
- 1/3 C. heavy whipping cream
- 2 C. Confectioners sugar
- ●Melt the butter and add the brown sugar.
- ●Let come to a boil and boil 2 min.
- ●Add the cream and let come to a boil.
- ●Set off stove and let cool.
- ●Add confectioners sugar.
- ●Spread on cake.
CHERRY CHEESE WINDMILLS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- FILLING:
- 1/3 cup butter, softened
- 1/3 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped maraschino cherries
- 1/4 cup sliced almonds, toasted and chopped
- Directions
- ●In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla.
- ●Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- ●Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle.
- ●In a small bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries.
- ●On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2-1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough.
- ●Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds.
- ●Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal.
- ●Bake at 350 degrees for 8-10 minutes or until set. Cool on wire racks.
CHOCOLATE CREPES WITH RASPBERRY SAUCE
By stepjo7269
Taste of Home By: Rebecca Baird from Salt Lake City, Utah
- Directions:
- 1 1 1 cup fat-free milk
- 1/2 1/2 1/2 cup fat-free evaporated milk
- 2 2 2 egg whites
- 1 1 1 egg
- 1 1 1 cup all-purpose flour
- 1/4 1/4 1/3 cup plus 1/3 cup sugar, divided
- 1/4 1/4 1/4 cup baking cocoa
- 1/2 1/2 1/2 teaspoon salt
- 4-1/2 4-1/2 4-1/2 teaspoons cornstarch
- 1 1 1 cup water
- 4-1/2 4-1/2 4-1/2 cups fresh or frozen raspberries, thawed, divided
- Reduced-fat whipped cream in a can
- 1 1 1 teaspoon confectioners' sugar
- ●In a small bowl, combine the milk, evaporated milk, egg whites and egg.
- 1/4 to 1 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
- 3-1/2 2-3 small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
- to 2 to cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
- ●Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
- 3 1 spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar.
SAUSAGE BALLS
By stepjo7269
Janice Simerly
- 1 lb sausage
- 1 1/2 c. Bisquick
- 8 oz sharp Cheddar cheese
- ●Mix all ingredients.
*RASPBERRY MALLOW PIE
By stepjo7269
Taste of Home By: Judie Anglen of Riverton, Wyoming (Field editor)
- Directions:
- 35 large marshmallows
- 1/2 cup milk
- 1 package (10 ounces) sweetened frozen raspberries
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- ● In a large microwave-safe bowl, combine marshmallows and milk. Cover and cook on high for 30-60 seconds or until marshmallows are melted; stir until smooth.
- ● Stir in raspberries. Fold in whipped topping.
- ● Pour into crust. Chill until set.
DILL PICKLES
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 3 qt water
- 1 qt vinegar
- 1 c. canning salt
- fresh dill
- garlic cloves
- small cucumbers
- ●Place a sprig of fresh dill and one clove of garlic in each canning jar. Fill jars with as many small whole cucumbers as you can fit in the jar.
- ●In a saucepan, combine and bring to boil the water, vinegar and salt; pour liquid over cucumbers in each jar. Fill to 1-inch of the top and put a flat lid and ring on each jar.