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Recipes
OUT-OF-THIS-WORLD SCALLOPED POTATOES
By stepjo7269
Southern Living December 2004 p
- Preparation:
- 1/4 1/4 1/4 cup butter or margarine
- 1/4 1/4 1/4 cup all-purpose flour
- 3 3 3 cups milk
- 1 1 1 (10-ounce) block Cheddar cheese, shredded
- 1/2 1/2 1/2 cup thinly sliced green onions
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 4 4 4 pounds potatoes, thinly sliced
- 1 1/2 1 1/2 1/2 cups soft breadcrumbs
- 1/4 1/4 1/4 cup butter or margarine, melted
- 1/4 1/4 1/4 cup grated Parmesan cheese
- 1/4 13- 9-inch cheese sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer half of potatoes over sauce; top with half of remaining cheese sauce. Repeat with remaining potatoes and cheese sauce.
- 325°, 1 1/2 to 2 1/2 to 2 hours.
- 20 to 30 melted butter, and Parmesan cheese; spread evenly over potatoes. Bake, uncovered, 20 to 30 more minutes or until potatoes are tender.
FROZEN CRANBERRY SALAD
By stepjo7269
●Note: This salad is wonderful with turkey, especially at Thanksgiving or Christmas
- 1 large carton cool whip
- 1 can whole berry cranberry sauce
- ½ C. sugar
- 2 sliced bananas
- 1 medium can pineapple tidbits, drained
- ●Mix cool whip, cranberry sauce, and sugar. Fold in bananas and pineapple.
- ●Pour into muffin cups lined with foil liners.
- ●Freeze until ready to serve.
MARSHMALLOW FILLING AND ICING
By stepjo7269
Royal Baking Powder Co. Cookbook
- 1 3/4 C. sugar
- 1/8 tea. salt
- 1/2 C. water
- 1/2 C. marshmallows
- Whites of 3 eggs
- ● Mix sugar, salt and water.
- ● Add marshmallows and boil until syrup spins a thread.
- ● Add slowly to beaten egg whites..
- ● Beat until firm enough to spread.
COUNTRY APPLE COBBLER
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1-1/3 cups sugar, divided
- 1/4 cup water
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon ground cinnamon
- 6 cups thinly sliced peeled tart apples (about 5 medium)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, melted
- 1/4 cup milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 cup chopped walnuts
- Whipped topping, optional
- Directions
- ●In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; stir in the apples until coated.
- ●Pour into a greased 8-in. square baking dish; set aside.
- ●In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in butter and milk just until moistened. Fold in cheese and walnuts. Sprinkle over apple mixture.
- ●Bake at 375 degrees for 30-35 minutes or until filling is bubbly.
- ●Serve with whipped topping if desired.
AWSOME BROCCOLI CASSEROLE
By stepjo7269
MS Farmer's Market Cookbook, p
- Directions:
- 1 can cream of mushroom soup
- 1 c. butter
- 1 large egg, beaten
- 1/4 c. onion chopped
- 3-4 stalks fresh broccoli
- 2 c. sharp cheddar cheese, shredded
- ●Pre-heat oven to 350 F.
- ●Trim broccoli and par-boil until just tender. Drain and place in baking dish.
- ●In a separate dish, mix together remaining ingredients and pour over broccoli.
*SUN DRIED TOMATO DRESSING
By stepjo7269
21 calories/serving
- 1/4 cup sun-dried tomato pieces
- 1/4 cup boiling water
- 1/3 cup seasoned rice vinegar
- 1/4 tsp. red pepper flakes
- 2 Tbsp. minced fresh chives
- Directions
- ● Pour boiling water over sun-dried tomatoes and let sit for 3 or 4 minutes.
- ● Place tomatoes and liquid in blender or food processor.
- ● Add vinegar and red pepper flakes and process until smooth.
- ● Stir in chives and serve over fresh salad greens.
CANNOLI CUPCAKES
By stepjo7269
Taste of Home's Test Kitchen
- Directions:
- 1 1 1 package (18-1/4 ounces) white cake mix
- 3/4 3/4 3/4 cup heavy whipping cream, divided
- 1 1 1 cup ricotta cheese
- 1 1 1 cup confectioners' sugar
- 1/2 1/2 1/2 cup Mascarpone cheese
- 1/4 1/4 1/4 teaspoon almond extract
- 1/2 1/2 1/2 cup chopped pistachios
- 4 4 4 ounces white baking chocolate, chopped
- White chocolate curls
- 1/2 a small bowl, beat 1/2 cup cream until stiff peaks form; set aside.
- ●In a large bowl, combine the ricotta cheese, confectioner's sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and reserved whipped cream.
- ●Cut the top off of each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops.
- to In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature.
- ●Spoon over cupcakes; sprinkle with chocolate curls.
- ●Refrigerate leftovers.
CHOCOLATE CHESS PIE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 1 1/2 c. sugar
- 1 (5 oz) can evaporated milk
- 1/2 c. butter, melted
- 3 T. cocoa
- 1 t. vanilla
- 2 eggs
- 1/2 c. pecans, chopped
- 1 (9 inch) pie shell
- Cool Whip for garnish (optional)
- Chocolate shavings for garnish (optional)
- Put first 6 ingredients in blender; mix well.
- Add pecans.
- Pour in pie shell and bake at 350 F for 30-35 minutes.
CHOCOLATE ANGEL FOOD CAKES
By stepjo7269
Southern Living magazine, August 2006 p
- Directions:
- 1 1 1 (16-oz.) package angel food cake mix
- 1/4 1/4 1/4 cup unsweetened cocoa
- 2/3 2/3 2/3 cup powdered sugar
- 1 1. 2 10-inch) to (15- x 10-inch) jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions, adding unsweetened cocoa. Pour evenly into prepared pans.
- 3 3. 2/3 2 18-inch) cup powdered sugar evenly over 2 (24- x 18-inch) pieces heavy-duty aluminum foil.
- 4 4. 1 Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together.
- 5 5. 30 Chill rolled cakes 30 minutes or until completely cool. Unroll cakes, and remove towels. (Keep each cake on foil piece.)
SURPRISE MERINGUES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1/4 cup chopped pecans or walnuts
- Directions
- ●Place egg whites in a large bowl; let stand for 30 minutes.
- ●Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
- ●Fold in chocolate chips and nuts.
- ●Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.
- ●Bake at 250 degrees for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours.
- ●Remove to wire racks. Store in an airtight container.