1 can cream of onion soup
3/4 cup milk
1/2 teaspoon pepper
8 cups thinly sliced raw potatoes
8 ounces (2 cups) shredded american cheese
8 ounces (2 cups) shredded cheddar cheese
heat oven to 375 degrees. grease 3 quart casserole or 13″x9″ baking dish. in small bowl, combine soup, milk and pepper. in casserole, layer 1/2 each of potatoes, soup mixture and cheeses. repeat layers. cover. bake at 375 degrees for 1 1/2 hours. uncover. continue baking 15-20 minutes or until potatoes are tender.
1 betty crocker supe moist butter recipe yellow cake mix (and ingredients package calls for)
1 cup semi-sweet chocolate chips
1/4 cup (4 tbs) unsalted butter, softened
6 tablespoons light brown sugar
1 cup plus 2 tablespoons flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips
preheat oven to 350 degrees. line cupcake pan with cupcake liners. make cupcake batter according to directions, then stir
in 1 cup of regular chocolate chips. bake cupcakes according to package directions. let cool.
while cupcakes are baking, make cookie dough filling. combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. mix in the flour, sweetened condensed milk and vanilla. beat until combined. stir in the mini chocolate chips. cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
when cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. fill hole with 1-1 1/2 tablespoons cookie dough filling. frost with chocolate frosting.
2 eggs
1 cup (8 oz) sour cream
1 cup sugar
6 tablespoons all purpose flour, divided
1 teaspoon vanilla
1/4 teaspoon salt
3 cups chopped, peeled cooking apples
1 unbaked pie shell (9″)
3 tablespoons butter OR margarine, melted
1/4 cup packed brown sugar
in a large bowl, beat eggs. add sour cream. stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. stir in apples. pour into pie shell. bake at 375 degrees for 15 minutes. meanwhile, combine butter, brown sugar and remaining flour. sprinkle over top of pie. return to oven for 20-25 minutes or until filling is set. cool completely on a wire rack. serve or cover and refrigerate.
8 servings
1 cup pretzel rods
1 cup almonds
3 (4 oz) bars semi-sweet chocolate, melted
8 long-stemmed strawberries
chop pretzels and nuts and place in two separate bowls. chop chocolate. in a double boiler, melt chocolate until smooth and velvety. dip strawberries in chocolate, then in pretzels or nuts.
1 pound dried navy beans
1 1/2 pounds ham hocks
1 cup chopped onion
2 cloves garlic, minced
1/4 cups chopped parsley
1 1/2 teaspoon salt
1 teaspoon basil leaves
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon oregano leaves
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup instant potato flakes
place beans in a 4 quart dutch oven. cover with 6-8 cups water. heat to boiling; simmer for 2 minutes. remove from heat; cover. let stand for 1 hour; drain. add 2 quarts water, ham hocks, onions, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf. heat to boiling. reduce heat and simmer 1 1/2 hours or until beans are tender. add carrots, celery and potato flakes; mix well. simmer 20-30 minutes or until carrots and celery are tender. remove ham; cut meat from bone. return meat to soup; heat and serve.
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
1 cup parmesan cheese, grated
1 cup mayonnaise
1 small onion, finely diced
1 clove garlic, minced
create a bread “bowl” by hollowing out a round loaf of your choice of bread. reserve bread. mix cheeses, mayo, onion and garlic in a bowl. transfer mixture to bread bowl. bake (with the lid on) at 350 degrees for 1 1/4 hour.
2 cups light brown sugar
1 cup white sugar
2 teaspoons vanilla
2 cups oil
4 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick oats
4 cups corn flakes
preheat oven to 375 degrees. in a very large bowl or dish pan, cream sugars, vanilla, oil and eggs. add flour, baking soda and salt. fold in oats and corn flakes.
drop by 1/4 measuring cup onto ungreased cookie sheets. this dough may be a little dry, so you may have to smoosh it together with your hands to get it into a ball when you put it on the cookie sheet.
bake for 10-12 minutes, or until edges are lightly browned. if you want them to be chewy, bake a little less; crispy, a little more.
1 1/2 cups yellow cornmeal
1/2 cup flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil
in a large bowl, combine the first 6 ingredients. combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. fill grrased or paper-lined muffin cups 2/3 full. bake at 400 degrees or 18-20 minutes for until muffins test done. cool in pan10 minutes before removing to a wire rack.
Makes 1 dozen
3 1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups (16 oz) sour cream
3/4 cup raisins
in a large bowl, combine flour, sugar, caraway seeds, baking powder, salt and baking soda. in a small bowl, whisk eggs and sour cream. stir into dry ingredients just until moistened. fold in raisins.
spoon into a greased 9″ springform pan. bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. cool wire rack 10 minutes before removing sides of pan. cut into wedges. serve warm.
1 corned beef brisket with spice packet (4-6 lbs)
2 tablespoons brown sugar
2-3 bay leaves
18-24 small potatoes, peeled
8-12 medium carrots, halved
1 large head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons flour
1-1 1/2 cooking liquid (from brisket)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 cup horseradish
place brisket in a large dutch oven. cover with water. add brown sugar and bay leaves. (if spice packet is enclosed with brisket and add it also.) bring to a boil. reduce heat; cover and simmer for 2 hours.
add potatoes and carrots. return to boiling. reduce heat; cover and simmer 30-40 minutes or until meat and veggies are just tender. if your dutch oven is not big enough for cabbage to fit, remove potatoes and carrots and keep warm (they can br returned to cooking liquid and heated through before serving.)
add cabbage; cover and cook about 15 minutes or until tender. discard bay leaves. remove cabbage and meat. strain and remove about 1 1/2 cups cooking liquid. let meat stand a few minutes. slice meat across the grain. serve with horseradish sauce. garnish with parsley if desired.
for horseradish sauce: in a small saucepan, melt butter. blend in flour. add 1 cup cooking liquid. stir until smooth. add vinegar, sugar and horseradish. cook and stir over medium heat until thick and bubbly. adjust seasoning with additional vinegar, sugar or horseradish if needed. thin sauce if necessary with the remaining cooking liquid.
