I'll share my recipe, if you'll share yours, October 17, 2011

12 years ago

Butterscotch Apple Treat Recipe

Taste of Home

Get ready to dish out second helpings of this sweet treat. It's chock-full of fun ingredients like peanuts, marshmallows, apples and raisins.

6-8 Servings

Prep/Total Time: 10 min.

Ingredients

3 cups diced red apples

1 cup miniature marshmallows

1 cup peanuts

1 can (8 ounces) crushed pineapple, drained

1/3 cup raisins, optional

1 carton (8 ounces) frozen whipped topping, thawed

1 package (3.4 ounces) instant butterscotch pudding

Directions

In a large bowl, combine apples, marshmallows, peanuts, pineapple and raisins if desired. Combine whipped topping and dry pudding mix; fold into fruit mixture and mix well. Refrigerate until serving. Yield: 6-8 servings.

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Comments (5)

Jasdip
12 years ago
Super-Fast Shepherd's Pie
Kids and parents will love that this can be made in 30-minutes, using a sloppy joe mix.

2 large potatoes (about 1-1/2 pounds), peeled and cubed
1 pound ground round
1 packet (1.31 ounces) Sloppy Joe mix
1 can (15 ounces) tomato sauce
1 box (10 ounces) frozen peas and carrots
1/4 cup water 1/4 cup milk
1 tablespoon butter
1 can (8.75 ounces) corn, drained

1 Heat broiler.

In a saucepan, combine potatoes with salted water to cover. Heat to boiling, reduce heat and cook 13 minutes or until softened. Drain.

2 Meanwhile, in a nonstick skillet, cook ground meat over high heat until browned. Drain. Add Sloppy Joe mix, tomato sauce, frozen vegetables, and the water. Heat to boiling. Reduce heat to medium and cook 5 minutes.

3 In medium bowl, mash cooked potatoes with milk, butter, and salt. Stir in corn. Place mashed potatoes in a resealable plastic bag with a large star tip. Divide meat mixture among 6 1-cup ramekins and pipe potatoes on top.

Place ramekins on a baking pan and broil 5 minutes.
Marilyn Sue McClintock
12 years ago
Squash Biscuits

An airy and flavorsome cross between a biscuit and a roll, "A must for Thanksgiving Dinner".

1/2 cup milk
1/2 cup sugar
1 teaspoon salt
1 cup cooked, mashed winter squash
1/2 yeast cake
1/2 cup warm water
5 cups flour
1/2 teaspoon baking soda
1/3 cup melted shortening
1/2 cup melted butter

Scald milk. Add sugar, salt, and squash, and cool to lukewarm. Dissolve yeast in warm water and add to squash mixture. Sift 2 cups flour with baking soda. Combine with squash mixture, blending thoroughly. Add shortening and beat well. Stir in remaining 3 cups flour to make soft dough. Cover and let rise until doubled in bulk. Punch down and let rise again. Shape on floured board into biscuits, dip in melted butter and arrange on baking pan. Let rise once more until light. Bake at 375 F. for about 20 minutes, or until lightly browned. Makes 3 dozen.

This is from "The Church Supper Cookbook".

Sue
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I'll share my recipe, if you'll share yours, October 18, 2011
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Comments (3)
Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.
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I'll share my recipe, if you'll share yours, October 14, 2011
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Comments (6)
Potato and Cauliflower Casserole Ingredients: 2 large potatoes, peeled and chopped 1 head cauliflower, cut into florets 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup heavy cream 1 cup shredded Swiss cheese salt and pepper to taste Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. 2. In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside. 3. In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside. 4. Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper. 5. Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese. 6. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned. Sue
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I'll share my recipe, if you'll share yours, October 10, 2011
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Comments (4)
I brought home a bunch of Mom's recipes yesterday and am going through them. We still make this Cherry Cheesecake even though it's at least 40 years old. I made this for a Home Ec demonstration in high school! We like it because it's light and not a heavy baked cheesecake. Cherry Cheesecake 2 cups graham crackers, crushed 1/4 cup melted butter 4 tbsp white sugar Combine and put into a 9x9" pan. Whip an 8-oz package of cream cheese that has been softened, with 3/4 cup icing sugar. Prepare 1 pkg Dream Whip as directed. Mix cheese and Dream Whip and spread over graham cracker crust. Top with 1 can of cherry pie filling. Keep refrigerated.
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I'll share my recipe, if you'll share yours, October 20, 2011
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Zesty Slow-Cooker Pot Roast (Campbell's) 4 medium potatoes, cut into quarters (about 4 cups) 4 medium carrots cut in chunks 1 stalk celery, cut into 1-inch pieces (about 3/4 cup) 1 medium Italian plum tomato, diced 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds) 1/2 tsp. ground black pepper 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic or chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker. 2 Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. 3 Cover and cook on LOW for 10 to 11 hours or on HIGH 5-6 hours until the beef is fork-tender and the vegetables are tender. 4 *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
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ravencajun Zone 8b TX
12 years ago
I found this one recently at Cooks.com and will be doing it this week, bought all the ingredients.

HUNGARIAN STUFFED CABBAGE ROLLS
Printed from COOKS.COM

Read more about it at www.cooks.com/rec/view/0,181,156165-236207,00.html
Content Copyright Ã¯Â¿Â½ 2011 Cooks.com - All rights reserved.

Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid.

1 lb. chopped hamburg
1 med. onion, chopped
1/3 c. uncooked rice
1 egg, beaten
Salt & pepper to taste

Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with:

1/2 lb. sauerkraut
1 med. sliced onion

Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine:

1 can tomato paste
2 c. liquid reserved from cabbage
1 tsp. sugar

Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.
Jasdip
12 years ago
The other day I posted a slow-cooker recipe using dry ranch and italian dressing mixes. (and some grape juice and gravy mix).
It sounded good and the picture looked really good with dark rich gravy.

I've looked high and low for the dry salad dressings and can't find them anywhere. So..... I won't be trying the recipe. (might be loaded with sodium anyway...I get my sodium from potato chips!)
ravencajun Zone 8b TX
12 years ago
I find those dry mixes on the same isle with the salad dressings but a ways down from them. Some stores have them put in the area where they have all the packet products like the chili, gravy, taco season packets. I have had to ask at some stores because they have them in some totally unrelated area. I wonder at their logic some times LOL

I'll share my recipe, if you'll share yours, October 17, 2011

Comments (5)

Jasdip

Marilyn Sue McClintock

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ravencajun Zone 8b TX

Jasdip

ravencajun Zone 8b TX

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