1 (8 oz) pkg cream cheese, softened
3/4 cup brown sugar
1 cup sour cream
2 tsp vanilla
2 tsp freshly squeezed lemon juice
1 cup cold milk
1 (3 oz) pkg instant vanilla pudding mix
apples and assorted fruits
in a mixing bowl, beat cream cheese and brown sugar until smooth. add sour cream, vanilla, lemon juice, milk, and pudding mix, beating between each. refrigerate for at least one hour. serve with apples and assorted pieces of fruit.
1 (6 oz) graham cracker crust
3 oz cream cheese
1 cup plus 1 tbs half and half
1 tbs sugar
1 1/2 cups cool whip, thawed
2 pkgs vanilla instant pudding
1 (16 oz) can pumpkin puree (NOT pumpkin pie filling)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
mix cream cheese, 1 tbs half and half, and sugar with a wire whisk until smooth. gently stir in cool whip. spread mixture on bottom of graham cracker crust.
beat 1 cup half and half and vanilla pudding mix until blended. let stand for 3 minutes. add pumpkin, cinnamon, ginger, and cloves. mix well. spread over cream cheese layer and refrigerate for 2 hours before serving.
4 boneless skinless chicken breasts
1 head iceberg lettuce, chopped
1 box frozen peas
3 stalks celery, chopped
1 lg onion, chopped
1 tbs sugar
1 green bell pepper, chopped
1 (16 oz) jar mayonnaise
parmesan cheese
bacon bits
onion and garlic croutons
cut chicken breasts into strips and grill until done. layer the salad in a bowl in the following order: lettuce, peas, celery, onion, green pepper, sugar, and chicken. cover with mayonnaise. sprinkle parmesan cheese on top. cover salad and refrigerate overnight. just before serving salad, add bacon bits and croutons. toss.
20 oz fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13.25 oz) can artichoke hearts in water, drained and chopped
3/4 cup sliced green onions
1/2 cup oil packed sundried tomatoes, drained and coarsely chopped
1/2 cup kalamata olives, pitted and chopped
1/2-1 cup freshly grated parmesan cheese
cook pasta until tender but firm. drain and rinse with cool water. whisk mayonnaise, olive oil, red wine vinegar, Dijon mustard, sugar, salt, pepper, oregano, thyme, basil, and garlic in a small bowl until well blended. season with salt and pepper to taste. transfer 3/4 cup of dressing to a large bowl and add celery, artichoke hearts, green onions, sundried tomatoes, and olives. add pasta and toss. add parmesan cheese. mix in additional dressing by 1/4 cupfuls if desired. season with salt and pepper.
1 pkg 8″ flour tortillas
1 jar pizza sauce
2 cups shredded mozzarella cheese
1 pkg pepperoni slices
1/4 cup vegetable oil
spread pizza sauce on one side of a flour tortilla. top with pepperoni slices and mozzarella cheese like a pizza. place another flour tortilla on top of the pepperoni and cheese. brush a skillet with oil. brown both sides of the quesadilla over medium heat. remove from skillet and cut quesadilla into four pieces. serve with sour cream, salsa, and guacamole.
BRING TO A BOIL:
4 tbs cocoa
1/2 cup Crisco
1 stick butter
1 cup water
IN A MIXING BOWL COMBINE:
2 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
stir flour mixture and cocoa mixture together.
ADD:
1 cup buttermilk
2 eggs, beaten
pour cake batter into a greased and floured 9″x13″x2″ baking dish. bake at 400 degrees until a toothpick comes out clean, about 30-40 minutes.
ICING:
BRING TO A BOIL:
4 tbs cocoa
tbs milk
1 stick butter
stir in one box of 10x sugar and 1 tsp vanilla. spread on warm cake.
1 (3 lb) sirloin steak
4 tbs flour
1/4 cup vegetable oil
1/4 cup yellow mustard
1/2 cup brown sugar
1 cup sour cream
1/2 cup soy sauce
3 potatoes, quartered
3 carrots, sliced
2 lg onions, sliced
1 cup water
salt and pepper to taste
use a lg deep frying pan with a lid on top of the stove. dust steak with flour and brown both sides in the vegetable oil. smear both sides of the steak with mustard. add brown sugar, soy sauce, sour cream, and water. add potatoes, onions, carrots, then salt and pepper to taste. cook on medium high for 5 minutes then cook on low or simmer for 35 minutes.
1 med head iceberg lettuce, chopped
1 med head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 med red onion, chopped
1 lb bacon, fried crisp and crumbled
1 cup grated parmesan cheese
2 tsp sugar
place ingredients in a lg bowl in the order listed. cover and refrigerate for at least 4 hours or overnight.
toss well before serving
1 1/2 cups flour
1 cup quick-cooking oatmeal
1 tbs baking powder
1/2 tsp cinnamon
2 eggs, slightly beaten
1 1/2 cups milk
6 tbs butter, melted
2 tbs brown sugar
1/4 tsp salt, optional
in a lg mixing bowl, combine flour, oatmeal, baking powder, cinnamon and salt (if using). set aside. in a small mixing bowl combine milk, butter, eggs, and brown sugar. add egg mixture to flour mixture and stir until well blended. pour into a lightly greased waffle iron and cook.
1 1/2 cups whole wheat flour
3/4 cup unprocessed wheat bran (also called miller’s bran – cereal aisle)
1 (2-3 oz) jar OR bag real bacon bits (salad dressing aisle – don’t get crunchy bacos type)
1 egg
1/2 cup oil
1/2 cup water
place first 3 ingredients in a medium mixing bowl. blend with a whisk.
add egg, oil and water. mix. dough will be sticky.
shape into balls the size of small pecans (make smaller balls for smaller dogs.) place on a sprayed baking sheet.
bake at 325 degrees for 30 minutes.
makes 32-38
