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Recipes
*ORANGE CREAM POPS
By stepjo7269
Taste of Home
- 1 package (3 ounces) orange gelatin
- 1 cup boiling water
- 1 cup (8 ounces) vanilla yogurt
- 1/2 cup 2% milk
- 1/2 teaspoon vanilla extract
- 10 plastic cups or Popsicle molds (3 ounces each)
- 10 Popsicle sticks
- Directions
- ●In a large bowl, dissolve gelatin in boiling water. Cool to room temperature.
- ●Stir in the yogurt, milk and vanilla.
- ●Pour 1/4 cup into each cup or mold; insert Popsicle sticks. Freeze until firm. Yield: 10 ice pops.
PEACH CREAM PIE
By stepjo7269
Taste of Home's Country Extra magazine
- Directions:
- 6 medium ripe peaches, peeled and sliced
- 1 unbaked deep-dish pastry shell (9 inches)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup heavy whipping cream
- ●Arrange peaches in the pastry shell.
- ●In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches.
- ●Bake at 400 degrees for 40-45 minutes or until filling is almost set.
- ●Serve warm or cold.
COOKIES ‘N’ CREAM BROWNIES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- BROWNIE LAYER:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup baking cocoa
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 12 cream-filled chocolate sandwich cookies, crushed
- Directions
- ●In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside.
- ●For brownie layer, combine the butter, sugars and cocoa in a large bowl; blend well. Add eggs, one at a time, beating well after each addition.
- ●Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs.
- ●Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl.
- ●Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
- ●Cut into bars. Store in the refrigerator.
HUSBAND'S DELIGHT
By stepjo7269
Food
- Directions:
- 10 ounces egg noodles
- 1 1/2 lbs ground beef
- 1 (14 1/2 ounce) can peeled and diced tomatoes (with juice)
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/2 cups sour cream
- 3 ounces cream cheese
- 1/2 onion, chopped
- 1 cup shredded cheddar cheese
- 1 . Preheat oven to 350°F (175°C).
- 2 . Bring large pot of lightly salted water to a boil.
- 3 . Add pasta and cook for 8-10 minutes, or until al dente; drain.
- 4 . In a large skillet over medium heat, brown the ground beef.
- 5 . Add the tomatoes w/ juice, salt and sugar and simmer for 15 minutes.
- 6 . In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well.
- 7 . In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream cheese mixture.
- 8 . Top w/ the remaining noodles and sprinkle w/ cheese.
- 9 . Bake at 350°F (175°C) for 25 minutes.
WHITE CHOCOLATE CREAM CAKE
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 9 ounces white chocolate, finely chopped and divided
- ½ cup whipping cream
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups Pillsbury’s best all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup buttermilk
- 1 tablespoon whipping cream
- 1 (3 ½ ounce) package instant vanilla pudding and pie filling mix
- 2 cups cold milk
- ●Combine 4 ounces white chocolate and ½ cup cream in a small saucepan.
- ●Cook over low heat until melted, stirring constantly; set aside to cool.
- ●Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
- ●Add eggs, one at a time, beating well after each addition.
- ●Stir in cooled white chocolate mixture and vanilla.
- ●Combine flour and soda; add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each additions.
- ●Pour batter into 2 greased and floured 9 inch round cake pans.
- ●Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean
- ●Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
- ●Combine 3 ounces white chocolate and 1 tablespoon cream in small saucepan.
- ●Cook over low heat until melted, stirring constantly; set aside to cool slightly.
- ●Prepare pudding and pie filling mix according to package directions using cold milk.
- ●Split cake layers in half horizontally to make 4 layers.
- ●Spread vanilla pudding between layers.
- ●Pour white chocolate glaze over top of cake.
CHOCOLATE RIBBON FROSTING
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1/4 cup butter or margarine, softened
- 2 (1 ounce) squares semisweet chocolate, melted and cooled
- 1 cup sifted powdered sugar
- 1 tablespoon half-and -half or milk
- ●Combine all ingredients in a medium mixing bowl.
- ●Beat until well blended.
GREEN CHILE-CHICKEN CASSEROLE
By stepjo7269
southerliving
- Preparation:
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
- ●Preheat oven to 350°.
- ●Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
- ●Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.
- ●Bake at 350° for 30 minutes or until bubbly.
MOLTEN SPICED CHOCOLATE CABERNET CAKES
By stepjo7269
Southern Living November 2009
- Preparation:
- 4 4 4 ounces semi-sweet baking chocolate
- 1/2 1/2 1/2 cup (1 stick) butter
- 1 1 1 tablespoon Cabernet Sauvignon or other red wine
- 1 1 1 teaspoon McCormick® Pure Vanilla Extract
- 1 1 1 cup confectioners' sugar
- 2 2 2 eggs
- 1 1 1 egg yolk
- 6 6 6 tablespoons flour
- 1/4 1/4 1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
- 1/4 1/4 1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1/8 1/8 1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground (optional)
- 1 1. to 425° 4 to 425° F. Butter 4 (6-ounce) custard cups or souffle dishes. Place on baking sheet.
- 3 3. 13 to 15 1 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.
- to 10 to 30 mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
LIME JELL-O SALAD II
By stepjo7269
The Crowning Recipes of Kentucky p
- 2 C. Water
- 1 package lime Jell-O
- 1 10-ounce package marshmallows
- 1 can crushed pineapple (15 ½ oz.)
- 1 carton cottage cheese (10 oz.)
- ½ C. chopped pecans
- 1 carton whipping cream or cool whip
- ● Heat water.
- ● Add Jell-O and marshmallows, and stir until dissolved.
- ● Cool until thick.
- ● Add pineapple, cottage cheese, pecans, and whipped cream.
- ● Chill until firm.
STRING BEAN BUNDLES
By stepjo7269
Grandmother (Louise Stevenson)
- 2 cans whole string beans or fresh beans boiled for 30 min.
- Bacon, each strip cut in half (will need half as many strips as bundles of beans)
- 3 T. dry mustard
- 3/4 C. brown sugar
- ●Break ends off of string beans and bundle 10 beans in a bundle.
- ●Wrap each bundle with ½ strip bacon and lay in a pyrex dish.
- ●Mix mustard and brown sugar and pour over beans.