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Recipes
CAMPFIRE POTATOES
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 5 medium potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 6 tablespoons butter
- 1/3 cup shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/3 cup Progresso ® Chicken Broth
- ●Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
- ●Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
- ●Fold foil up around potatoes and add broth. Seal the edges of foil well.
- ●Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
STRAWBERRY HEART CAKE
By stepjo7269
Taste of Home
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons all-purpose flour
- 1/3 cup vegetable oil
- 4 eggs
- 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
- 1/2 cup cold water
- 1/2 cup butter, softened
- 5 to 5-1/2 cups confectioners' sugar
- Red-hot candies, optional
- Directions
- ●In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well.
- ●Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.
- ●Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- ●In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes.
- ●Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half.
- ●Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake.
- ●Decorate with red-hots if desired.
LIGHT CHICKEN CORDON BLEU
By stepjo7269
Taste of Home
- SAUCE:
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon pepper
- 8 slices lean deli ham (1 ounce each)
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2/3 cup fat-free milk
- 1 cup crushed cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/2 cup fat-free sour cream
- 1 teaspoon lemon juice
- Directions:
- ●Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece.
- ●Roll up and tuck in ends; secure with toothpicks.
- ●Pour milk into a shallow bowl.
- ●In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
- ●Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 25-30 minutes or until meat is no longer pink.
- ●Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through.
- ●Discard toothpicks from chicken; serve with sauce.
BURRITO PIE
By stepjo7269
Allrecipes By: KATHIMC
- 2 pounds 2 pounds ground beef
- 1 1 onion, chopped
- 2 teaspoons 2 teaspoons minced garlic
- 1 can 1 (2 ounce) can black olives, sliced
- 1 can 1 (4 ounce) can diced green chili peppers
- 1 can 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 jar 1 (16 ounce) jar taco sauce
- 2 cans 2 (16 ounce) cans refried beans
- 12 12 (8 inch) flour tortillas
- 9 ounces 9 ounces shredded Colby cheese
- Directions
- ●Preheat oven to 350 degrees F.
- ●Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
SWEET FRIED CARROTS
By stepjo7269
Sherry Pierce
- 3 lbs. carrots, cleaned and scraped
- 2 c. brown sugar
- 1 T. butter
- ●Slice carrots in 1 1/2 inch length to cook until tender (10 min. in pressure cooker).
- ●After carrots are tender, add the sugar and let stand for 1 hour.
- ●Drain sugar water off carrots.
- ●Melt butter in skillet and saute carrots.
MOLASSES SUGAR COOKIES
By stepjo7269
Allrecipes By: Karin Christian
- 1 1/2 1 1/2 1/2 cups shortening
- 2 2 2 cups white sugar
- 1/2 1/2 1/2 cup molasses
- 2 2 2 eggs
- 4 4 4 cups all-purpose flour
- 4 4 4 teaspoons baking soda
- 2 2 2 teaspoons ground cinnamon
- 1 1 1 teaspoon ground cloves
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon salt
- Directions
- ● Melt the shortening in a large pan on the stove, and cool.
- ● Add sugar, eggs, and molasses, beat well.
- to 3 a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
- 2 Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
- 375 8-10 at 375 degrees F (190 degrees C) for 8-10 minutes.
CHOCOLATE SURPRISE CUPCAKES
By stepjo7269
Allrecipes By: Kellygirll
- 3 cups all-purpose flour
- 2 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2/3 cup vegetable oil
- 2 cups water
- 2 tablespoons vinegar
- 2 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Directions
- ●Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- ●In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended.
- ●Pour mixture into prepared muffin cups, filling each 2/3 full.
- ●To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips.
- ●Drop a heaping teaspoonful of the cream cheese mixture into each cupcake.
- ●Bake in the preheated oven for 25 minutes. Allow to cool.
CLASSIC LEMON BARS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- FILLING:
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- Confectioners' sugar
- Directions
- ●In a small bowl, cream butter and sugar until light and fluffy; gradually beat in flour until blended.
- ●Press into an ungreased 8-in. square baking dish. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.
- ●For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour and baking powder until frothy. Pour over crust.
- ●Bake for 10-15 minutes longer or until set and lightly browned. Cool on a wire rack.
- ●Sprinkle with confectioners' sugar. Cut into squares.
CHICKEN 'N' CHILLES CASSEROLE
By stepjo7269
Taste of Home website
- Directions:
- 1 cup (8 ounces) sour cream
- 1 cup half-and-half cream
- 1 cup chopped onion
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (2 pounds) frozen shredded hash brown potatoes
- 2-1/2 cups cubed cooked chicken
- 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
- ●In a large bowl, combine the sour cream, half-and-half cream, onion, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of the cheese.
- ●Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 F for 1-1/4 hours or until golden brown.
- ●Sprinkle with remaining cheese before serving.
- ●Editor's Note: Cooked turkey or ham can be substituted for the chicken.
HARDEE'S BISCUITS
By stepjo7269
Janet Necessary (Monica's Mom)
- 4 c. self-rising flour
- 1 t. baking soda
- 1 t. baking powder
- 1 t. sugar
- 2/3 c. Crisco
- 2 c. buttermilk
- ●Mix above together and shape in biscuits. Place on greased sheet pan.