Monthly Archives: August 2011

BUTTERFINGER CAKE

Posted on by
Reply

1 box devil’s food cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 lg container cool whip, thawed
1 butterfinger candy bar, crushed

prepare cake in a 9″x13″ cake pan according to pkg directions. immediately after removing cake from oven, poke holes all over the top of the cake with a fork. mix sweetened condensed milk & caramel ice cream topping together. pour over hot cake, spreading evenly over the entire cake. chill well. after the cake has chilled completely, spread cool whip over the top. sprinkle crushed butterfinger on top of the cool whip.

BAKED POTATO SOUP

Posted on by
Reply

4 lg baking potatoes
4 slices bacon
6 cups 2% milk
1/2 cup flour
4 green onions, sliced
5 oz low-fat cheddar cheese, grated
1 tsp salt
1/2 tsp black pepper
8 oz low-fat sour cream

pierce potatoes with fork & bake at 350° for 45 minutes or until done.

cut bacon into 1/2″ pieces & cook in a heavy-bottom soup pot over medium heat until crisp. remove bacon from pot & set aside, leaving drippings in the pot.

to the drippings in the pot, add flour & stir & heat for 1 minute. whisk in milk.

cook over medium heat for 15 minutes or until bubbly & thickened, stirring frequently.

scoop out potato pulp from skins; add to the milk mixture. mash with the back of a wooden spoon, leaving it a little bit chunky.

add bacon (leaving a little out for topping the soup), 2 tbs of the onion, 1 cup cheese, salt & pepper.

stir until cheese has melted.

remove from heat & stir in sour cream; mix until combined.

spoon soup into bowls. sprinkle with bacon, cheese & onions.

6 servings

DEEP-FRIED POTATO PUFFS

Posted on by
Reply

3/4 cup water
3/4 tsp onion salt
1 tbs margarine
1/4 cup milk
1/2 cup flour
3/4 cup instant potato flakes
1 tsp baking powder
1 egg
2 slices bacon, crisply cooked & crumbled

in a deep fat fryer or heavy saucepan, heat 2″-3″ oil to 375°. in a medium saucepan, bring water, onion salt & margarine to a rolling boil. remove from heat; stir in milk. lightly spoon flour into measuring cup; level off. stir in flour, potato flakes, baking powder, egg & bacon. drop potato mixture by teaspoonsful into hot oil. brown well on both sides.

ROB’S SPAGHETTI SAUCE

Posted on by
Reply

2 lbs ground beef
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
2 (15 oz) cans tomato sauce
2 (12 oz) cans tomato paste
olives
2 envelopes spatini
3 cups water
1 tbs sugar
1 tsp oregano
1/4 tsp garlic powder
1 bay leaf
italian seasoning

cook & stir meat, onion & pepper until meat is brown & onion is tender. stir in remaining ingredients. cover; simmer 1 1/2 hours, stirring occasionally.