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Recipes
Almond Toffee Bars
By phowley
Preheat oven to 350 F. Line a 9" square baking pan with foil, letting foil extend about 2" above pan at 2 sides
- 1 stick (1/2 c) butter or margarine, softened
- 1/2 c packed light or dark brown sugar
- 1 large egg, yolk and white separated
- 1 tsp almond extract
- 1 c all-purpose flour
- 1 c (6 oz) semisweet chocolate chips, melted as directed on bag
- 1/2 c slived almonds, toasted
- 1/2 c almond brickle chips or English toffee bits
Fluffy Frosting
By phowley
Combine in deep narrow-bottom bowl: dream whip, jell-o, and milk
- 1 envelope Dream Whip
- 1 pkg (4 serving size) Jell-o instant pudding and pie filling (any flavor)
- 1 1/2 c cold milk
Anadama Bread
By phowley
In a large bowl, thoroughly mix 2 1/2 c flour, salt, corn meal, and dry yeast (undissolved)
- 7 to 8 c unsifted flour
- 2 1/2 tsp salt
- 1 1/4 c yellow corn meal
- 2 pkg Fleischmann's active dry yeast
- 1/3 c softened margarine
- 2 1/4 c very hot tap water
- 2/3 c molasses (at room temperature)
Thumbprint Cookies
By phowley
Double recipe
- 1/4 c crisco (1/2 c)
- 1/4 c soft butter (1/2 c)
- 1/4 c brown sugar (1/2 c)
- 1 egg yolk (2)
- 1/2 tsp vanilla (1 tsp)
- 3/4 c chopped pecans (1 1/2 c)
- 1 c flour (2 c)
- 1/4 tsp salt (1/2 tsp)
- 1 egg white (2)
- frosting
Pasta Salad
By phowley
Ruth Kemper
- Bermuda onion
- carrots
- celery
- peppers
- lemon and pepper McCormick seasoning
- Viva Italian dressing, large
- Different kinds of pasta (green, rotini, shells, etc)
Caramel Fudge Cake
By phowley
Preheat oven to 350 F. Prepare cake mix as package directs
- 1 (18 1/4 - 18 1/2 oz) package chocolate cake mix
- 1 (14 oz) package caramels
- 1/2 c margarine or butter
- 1 (14 oz) can Eagle Brand sweetened condensed milk (NOT evaporated)
- 1 c coarsely chopped pecans
Easy Chocolate Freeze
By phowley
*Melt chocolate first. Line 9x5" loaf pan with waxed paper strips that extend over sides
- 2 c chocolate cookie crumbs
- 3 eggs
- 6 tbsp margarine, melted
- 1/4 c sugar
- 1 1/2 tsp vanilla
- 1 pkg (8 squares) Baker's semi-sweet chocolate
- 5 1/4 c thawed Cool Whip
- 1/4 c margarine
Grilled Chicken Caesar Salad
By phowley
Preheat oven to 400. Toss bread cubes with oil and thyme in medium bowl
- CROUTONS
- 4 oz sourdough or French bread, cut in 3/4 in. cubes (2 cups)
- 1 tbsp olive oil
- 1/2 tsp dried thyme leaves
- DRESSING
- 1/4 c olive oil
- 2 tbsp lemon juice
- 1 tsp reduced fat mayonnaise
- 1 large clove of garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 c loosely packed salad greens
- 4 halves grilled Cornish hens, skin removed, meat torn in shreds
- 8 grilled potato halves, cut in half
- 1/4 c grated Parmesan cheese
Chicken Caesar Salad
By phowley
Heat oil in non-stick skillet over medium-high heat
- 1/4 c olive oil
- 1 lb boneless, skinless chicken breast, cut into strips
- 1 1/2 tsp lemon and pepper seasoning
- 1 tsp garlic powder
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 head romaine lettuce, torn into bite size pieces
- 1 cup garlic croutons
- 1/4 c grated Parmesan cheese
Cinnamon Apple Crisp
By phowley
Preheat oven to 350 F. Arrange apple slices in ungreased 13x9x2" pan
- 6 medium apples, peeled, cored, and thinly sliced
- 1 c water
- 1 package Duncan Hines Moist Deluxe white cake mix
- 1 c firmly packed light brown sugar (or 1/2 c for less sweet dessert)
- 1/2 c butter or margarine, melted
- 1 tsp ground cinnamon
- frozen whipped topping, thawed (optional)
- ice cream (optional)