PamCallan's profile page
Recipes
Cheesecake - Cherry Cheesecake
By PamCallan
Mix graham cracker crumbs, butter and brown sugar and line dish Mix cream cheese and sugar with beater Mix cool whi
- CRUST
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter
- 1/2 cup brown sugar
- TOPPING
- 1 pkg (8 oz) cream cheese
- 1 cup icing sugar
- 1 container cool whip
- 1 can Cherry pie filling
Cranberry Sauce
By PamCallan
Place ingredients together in sauce pan and cook until cranberries pop, then continue to boil 5-8 minutes at least
- 1 qt (4 cups) of washed cranberries
- 1 cup water
- 1 1/2 tsp. grated orange zest
- scooped out juice and pulp of 2 oranges
- 2 cups of sugar
Mexican Casserole
By PamCallan
Mix all ingredients and place in lightly greased 9 x 13 pan Mix topping ingredients and place on top Bake 350 degre
- 1 can corn drained
- 1 can black beans rinsed and drained
- 1 can diced tomatoes and green chilies
- 8 oz sour cream
- 8 oz picante sauce
- 2 cups shredded cheese
- 2 cups cooked rice
- TOP
- 2 bunches green onions
- 1 can black olives
- 8 oz monterey jack cheese shredded
Cookie - Pumpkin Chocolate Chip
By PamCallan
Pumpkin Chocolate Chip Cookies
- 1 cup Pumpkin
- 1/2 cup Shortening
- 1 Egg
- 1 cup Sugar
- 2 tsp Baking Powder
- 2 cups Flour
- 1 tsp Baking Soda in 1 tsp Milk
- 1 tsp Salt
- 1 tsp Vanilla
- 1 cup Chocolate Chips
- 1 tsp Cinnamon
Cheesecake - Carrot Cheesecake
By PamCallan
Preheat oven to 325F. Grease and flour a 10-inch springform pan; set aside
- 1 2-layer-size carrot cake mix
- 1 cup water
- 1/2 cup cooking oil
- 6 eggs
- 1/2 cup Sun Maid Raisins
- 3 8-oz. pkg. cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tsp. vanilla
- Nonstick cooking spray
- 2 Tbsp. powdered sugar
- 1 Tbsp. water
- 1 tsp. ground cinnamon
- 1/2 cup coarsely chopped walnuts
- 1 cup powdered sugar
- 3 to 4 tsp. milk
Traditional Southern Deviled Eggs
By PamCallan
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl
- 7 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Chocolate Coconut Bars
By PamCallan
CRUST Combine the crumbs, butter and sugar
- 2 cups Graham cracker crumbs
- 1/2 cup butter or margarine, melted
- 1/4 cups white sugar
- 2 cups flaked coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup chopped pecans
- 1 plain chocolate candy bar (7 oz)
- 2 tbsp creamy peanut butter
Salade Riviera
By PamCallan
Combine first 6 ingredients in a bowl Add Vinaigrette Dressing and mix well Refrigerate for at least an hour To ...
- 1 (14oz) can hearts of palm, drained and sliced
- 1 (14oz) can artichoke hearts, drained and quartered
- 1/2 cup chopped green peppers
- 1/2 cup chopped sweet red pepper
- 10 pimiento-stuffed olives, halved
- 10 ripe olives, halved
- 1 head boston lettuce
- 2 hard cooked eggs, cut into quarters
- 12 cherry tomatoes, halved
- Vinaigrette Dressing
- 3 TBSP olive oil
- 3 TBSP vegetable oil
- 3 TBSP wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Pesto
By PamCallan
In blender grind first 6 ingredients with 1/2 cup olive oil
- 1/2 cup pine nuts
- 4 garlic cloves
- 1 tsp salt
- 3-4 cups fresh basil leaves
- 1/4 lb grated fresh parmesan cheese
- 1/4 lb frated fresh romano cheese
- 1 1/2 - 2 cups olive oil
Quick Marinara Sauce
By PamCallan
1. Chop the onion and smash and peel garlic
- 1/4 medium onion
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 28-ounce can whole, peeled tomatoes with juices
- Sprig fresh thyme
- Sprig fresh basil
- Freshly ground black pepper