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Recipes
BUTTERFINGER PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 6 2 1/2 oz Butterfinger candy bars, crushed
- 1 8 oz package cream cheese
- 1 8 oz carton Cool Whip
- 1 graham cracker crust pie shell
- ●Mix cream cheese and Cool Whip together; add candy bars and mix thoroughly.
- ●Pour mixture into pie crust.
*STRAWBERRY MALLOW POPS
By stepjo7269
Taste of Home Country Woman
- Directions:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup honey
- 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
- 3 cups miniature marshmallows
- 1 cup heavy whipping cream, whipped
- ● In a small bowl, beat cream cheese and honey until smooth. Add strawberries with juice; beat until blended.
- ● Fold in marshmallows and whipped cream.
- ● Pour 1/4 cupfuls into 24 plastic molds or 3-oz. paper cups; top with holders or insert Popsicle sticks into cups.
- ● Freeze until firm.
BRANDY ALEXANDER CHEESECAKE
By stepjo7269
Shana Verhagen, Arlington, Texas, Southern Living, NOVEMBER 2009
- Directions:
- 1 1 2 1/4 box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
- 6 6 6 tablespoons butter, melted
- 2 2 2 tablespoons sugar, divided
- 4 4 4 (8-oz.) packages cream cheese, softened
- 1 1/4 1 1/4 1/4 cups sugar
- 3 3 3 tablespoons cornstarch
- 4 4 4 large eggs, at room temperature
- 4 4 4 tablespoons brandy, divided
- 4 4 4 tablespoons crème de cacao, divided*
- 1 1 1 (16-oz.) container sour cream
- Garnishes: blackberries, currants, raspberries, strawberries
- 1 1. to 325°. 1 9-inch 10 Stir together crushed graham crackers, butter, and 1 Tbsp. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
- 3 3. 325° 1 at 325° for 1 hour or just until center is almost set.
- 4 4. 2 1 1 1 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao.
- 5 5. 325° 8 1 1/2 8 to 24 Bake at 325° for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.
- 6 6. 6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
- *Coffee liqueur may be substituted. We tested with Kahlúa.
VELVET SHRIMP
By stepjo7269
Taste of Home, Vonda Nixon from Anchorage, AK
- Directions:
- 1 package (16 ounces) linguine
- 1/2 cup thinly sliced green onions
- 1 garlic clove, minced
- 3 tablespoons butter
- 4 teaspoons seafood seasoning
- 1 pound uncooked medium shrimp, peeled and deveined
- 1-1/2 cups heavy whipping cream
- 1 cup (4 ounces) shredded Muenster cheese
- ●Cook linguine according to package directions.
- ●Meanwhile, in a large skillet, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.
- ●Stir cream into skillet, scraping up any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce is reduced to 1-1/4 cups.
- ●Add cheese; stir just until melted. Return shrimp to the pan; heat through.
- ●Drain linguine; top with shrimp mixture.
*BLUEBERRY SHORTCAKE
By stepjo7269
Taste of Home Healthy Cooking By: Mary Damm from Peoria, Illinois
- Directions:
- 4 tablespoons sugar, divided
- 2 teaspoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons reduced-fat biscuit/baking mix
- 1/3 cup fat-free milk
- 1 cup fresh or frozen blueberries
- ●In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside.
- ●In another bowl, combine the biscuit mix, milk and remaining sugar.
- ●Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers.
- ●Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- ●Serve warm if desired, or cool on a wire rack.
- ●Editor's Note: If using frozen blueberries, do not thaw.
THOUSAND ISLAND DRESSING II
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Directions:
- ½ cup mayonnaise or salad dressing
- 1 tablespoon chili sauce
- 1 tablespoon chopped pimento-stuffed olives
- 1 teaspoon snipped chives
- 1 hard-boiled egg, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Thin with whipping cream if desired
- ●Shake all ingredients in tightly covered container.
- ●Refrigerate at least 2 hours.
CARAMEL CASHEW BROWNIES
By stepjo7269
Taste of Home
- TOPPING:
- 3/4 cup butter, softened
- 1-1/2 cups packed brown sugar
- 3 eggs
- 3 ounces unsweetened chocolate, melted and cooled
- 3 teaspoons vanilla extract
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups 60% cacao bittersweet chocolate baking chips
- 1 cup chopped cashews
- 16 caramels
- 3 tablespoons 2% milk
- Directions
- ● In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
- ● Combine flour and salt; gradually beat into creamed mixture just until moistened. Stir in chocolate chips.
- ● Pour into two greased 9-in. square baking pans. Sprinkle with cashews.
- ● Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on wire racks.
- ● In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Drizzle over brownies.
CREAM CHEESE FROSTING
By stepjo7269
Allrecipes By: Janni
- "This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."
- Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- Directions
- ●In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
- ●Store in the refrigerator after use.
GINGERBREAD ORNAMENTS
By stepjo7269
Hang on Christmas Tree
- 1 C. applesauce
- 1 C. cinnamon
- 2 T. Elmer’s glue
- ●Combine the above ingredients to make a dough. Roll out to desired thickness and cut with cookie cutters.
- ●Bake in barely warm oven overnight. Decorate with acrylic paints or as desired.