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Recipes
PUMPKIN MOUSSE PIE
By curly
Prepare pie filling mix as directed on package with ¾ cup milk
- 1 package (4 serving size) Jello Vanilla Flavor instant pudding and pie filling
- 3/4 cup cold milk
- 1/2 cup solid-pack pumpkin
- 3/4 tsp pumpkin pie spice
- 3 1/2 cups Cool Whip, thawed
- 1 baked 9-inch pie shell, cooled
CHEWY CHOCO-OAT-CHIP COOKIES
By curly
1. Heat oven to 375. 2. Beat together margarine and sugars until creamy
- 1 cup (2 sticks) margarine or butter, softened
- 1 1/4 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 2 1/2 cups Quaker Oats (Quick or Old fashioned, uncooked)
- One 12 ounce package semi-sweet chocolate pieces (2 cups)
- 1 cup chopped nuts (optional)
STOVE-TOP STUFFING CHICKEN
By curly
Preheat oven to 400 degrees
- 1 6-oz. package stove-top lower sodium stuffing mix for chicken
- 3 chicken breasts
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 6-oz bag frozen broccoli, thawed and drained (run under hot water in colander)
- 1 cup hot water
MINT BROWNIE PIE A LA MODE
By curly
Preheat oven to 350 degrees
- 1/2 cup sugar
- 1/4 cup butter
- 1 1/2 cup dark chocolate chips
- 2 large eggs, lightly beaten
- 2/3 cup self-rising flour
- 1 tsp vanilla extract
- 1 cup mint chocolate chips
- vanilla ice cream
- hot fudge sauce
- mint chocolate chips
KIWI-LIME SMOOTHIE
By curly
In a Vitamix blender, combine all the ingredients in the order listed and cover with the lid
- 1/4 cup (2 fl. oz./60 ml) water
- 1 Tbs. fresh lime juice
- 2 kiwifruits, peeled and halved
- 1 large ripe pear, halved and seeded
- 2 Tbs. honey
- 1 cup (4 oz./125 g) ice cubes
CUCUMBER, ONION, TOMATO SALAD
By curly
Mix all ingredients and let marinate in refrigerate for an hour
- cucumbers, sliced
- onions, sliced
- tomatoes, sliced
- Italian dressing
MAPLE PORK CHOPS
By curly
Sprinkle pork chops with salt and pepper
- SAUCE:
- 4 boneless pork loin chops (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 cup dry bread crumbs
- 3 tablespoons butter
- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon ground ginger
COUNTRY MUSTARD CHICKEN
By curly
Spray medium skillet with cooking spray and heat over medium-high heat 1 minute
- Vegetable cooking spray
- 4 skinless, boneless chicken breast halves
- 1 jar (12 oz) slow roast chicken gravy
- 1 Tbsp country-style Dijon mustard
- 1/2 tsp garlic powder
IRRESISTIBLE BROWNIES
By curly
• Preheat oven to 325° F
- One 8 oz. pkg. (4 foil wrapped bars) Nestle semi-sweet chocolate baking bars
- 2 eggs
- 1/4 teaspoon salt
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup almonds, chopped and toasted
- Slivered or sliced almonds
SWEET-SOUR MEATBALLS - Margaret Walters
By curly
Mix beef, soup mix, bread crumbs and eggs together and form into meatballs Place in a baking dish
- Meat Sauce:
- 2 pounds ground beef
- 1 envelope dry onion soup mix
- 1 cup bread crumbs
- 2 eggs
- 1 can sauerkraut
- 1 1/2 cups whole cranberry sauce
- 1/2 cup brown sugar
- 1 12-oz bottle chili sauce