1 (21 oz) can apple pie filling
1 (15 1/4 oz) can sliced pears, drained
1 (15 1/4 oz) can sliced peaches, drained
1 (9 oz) package yellow cake mix
1/4 cup butter, cut into 1/8″ pieces
in a large bowl, combine the pie filling, pears and peaches; spoon into an 8″ square baking dish. sprinkle with cake mix; dot with butter.
bake at 350° for 45-50 minutes or until golden brown. serve warm.
6-8 servings
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup freshly squeezed lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves
combine dry spices in a small bowl.
in a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil.
add half of the spice mix; stir to combine, then add chicken breasts, turning to coat both sides.
marinate 30-60 minutes at room temperature or 2-3 hours in the refrigerator, covered.
drain chicken from marinade and sprinkle both sides with remaining seasoning mix.
place breasts on hot grill with the thin ends away from the flames.
cook, turning once, until cooked through, 3-8 minutes per side, depending on heat intensity and thickness of meat.
CAKE:
1 (18 1/4 oz) package yellow cake mix
1 egg
8 tablespoons butter, melted
FILLING:
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box confectioners sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
combine cake mix, eggs and butter and mix well with an electric mixer. pat the mixture into the bottom of a lightly greased 13″x9″ baking pan.
to make the filling: in a large bowl, beat the cream cheese and pumpkin until smooth. add the eggs, vanilla and butter, and beat together. next add the confectioners sugar, cinnamon and nutmeg and mix well. spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. make sure not to overbake as the center should be a little gooey.
serve with fresh whipped cream.
1 cup part-skim ricotta cheese
3/4 cup (6 ounces) 1/3 less-fat cream cheese
1/2 cup sugar
24 ladyfingers (two 3 oz pkgs)
1/2 cup kahlua
1 tablespoon unsweetened cocoa
combine the ricotta, cream cheese and sugar in a food processor; process until smooth.
split the ladyfingers in half lengthwise. arrange 24 halves in a single layer in an 11″x7″ baking dish. drizzle with half the kahlua, and let stand 5 minutes. spread half the cheese mixture evenly over the lady fingers. repeat procedure with remaining ladyfingers, kahlua and cheese mixture. sprinkle with cocoa.
2 pounds ground beef
1 large green pepper, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 clove garlic, minced
1 1/2 cups chopped carrots
1 (8 oz) can mushroom stems and pieces, drained
2 cans tomato soup, undiluted
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 1/2 cups water
1 (12 oz) bottle chili sauce
1 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1-2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1/2-1 teaspoon ground allspice
in a dutch oven, brown ground beef over medium heat until no longer pink; drain. add the green pepper, celery, onion, garlic and carrots; cook and stir until tender. stir in remaining ingredients; bring to a boil. reduce heat and simmer, uncovered, for about 3-4 hours, stirring occasionally.
2 1/2 quarts
1 1/2 cups sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 cloves garlic, halved
1/4 cup vegetable oil
in a 1 quart jar with a tight-fitting lid, combine the first 5 ingredients. add water, vinegar and garlic; shake until sugar is dissolved. add oil; shake well. store in refrigerator. just before serving, remove garlic from dressing.
2 cups
4 beef rib eye steaks (1 1/2″ thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon ground red pepper
brush steaks lightly with olive oil. in a small bowl, combine all seasonings. sprinkle seasonings over steaks and press into both sides. cover and chill for 1 hour. grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-28 minutes for well-done. place on a warm serving platter; cut across the grain into thick slices.
8 servings
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup whipping cream
1 package (1lb) linguine, cooked and drained
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 (4 oz) jar diced pimientos, drained
1/4 cup chopped fresh parsley
4-5 drops hot pepper sauce
1/3 cup grated parmesan cheese
in a saucepan over medium heat, melt the butter. add the flour, salt, pepper and cayenne; stir until smooth. gradually add broth; bring to a boil. cook and stir for 2 minutes or until thickened. remove from the heat; stir in cream. mix 2 cups sauce with linguine; pour into a greased 13″x9″x2″ baking dish. make a well in center of noodles, leaving about a 6″x4″ space. to the remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. pour into center of dish. sprinkle with parmesan cheese. cover and bake at 350° for 30 minutes. uncover and bake 20-30 minutes more or until bubbly and heated through.
8 servings
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1 cup milk
1/2 pound fully cooked ham, cubed
1/2 pound cheddar cheese, diced or shredded
1/2 pound sliced bacon, cooked and crumbled
1 small onion, finely chopped
in a bowl, combine flour, sugar, baking powder, salt and pepper. beat eggs and milk; stir into dry ingredients until well mixed. stir in ham, cheese, bacon and onion. fill well-greased muffin cups 3/4 full. bake at 350° for 45 minutes or until toothpick comes out clean. cool for10 minutes before removing to a wire rack.
makes about 20 cups
NOTE; paper-lined muffin cups are not recommended for this recipe
2 tablespoons olive OR vegetable oil
1 tablespoon vinegar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
leaf lettuce, optional
in a small bowl, whisk oil, vinegar, parsley, salt and pepper. on a serving plate, arrange tomato and cucumber slices over lettuce if desired. drizzle with the vinaigrette.
4 servings
