I'll share my recipe, if you'll share yours, December 18, 2010

15 years ago

Creamy Pumpkin Pudding with Gingersnap Crumbles

Ingredients

1 small package instant vanilla pudding mix

1/2 C. canned pumpkin

1 3/4 C milk

1 C. whipped topping

1/8 tsp ground ginger

1/8 tsp allspice

1/4 tsp nutmeg

** or, you can use a heaping 1/4 to 1/2 tsp pumpkin pie spice..

Gingersnaps

Instructions

1. In a large mixing bowl whisk together vanilla pudding mix and milk.

2. Add in pumpkin and seasonings (you can use either a heaping 1/4 tsp to 1/2 tsp pumpkin pie spice or the measurements above) and whisk until soft set (creamy)

3. Gently whisk in the whipped topping until it becomes thick and creamy.

4. Scoop into your serving dishes: tiny and cute, bigger and share-worthy or larger and all for yourself

5. Top with crushed gingersnap cookies

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Comments (3)

Marilyn Sue
15 years ago
STUFFED CHICKEN BREASTS
Printed from COOKS.COM

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray.

Beat the egg well with milk.

In a bowl, mix taco seasoning with the crushed Ritz crackers.

Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.

Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.

Place formed breast open side down into muffin tin.

Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.

Bake at 375Ã¯Â¿Â½F for 40 minutes.

During last 10 minutes of cooking time, spray again with olive oil.

Chicken pops right out, into a nice round stuffed chicken breast. This sounded good to me, plan on trying it.

Sue
glenda_al
15 years ago
Zesty marinated olives **lost my recipe but this one sounds close. These will be part of my homemade goodies gifts

1/3 cup olive oil

1/4 cup white wine vinegar

1 1/2 teaspoons McCormickÃ¯Â¿Â½ Garlic Powder

1 teaspoon McCormickÃ¯Â¿Â½ Basil Leaves

1 teaspoon McCormickÃ¯Â¿Â½ Thyme Leaves

1 teaspoon sugar

1/2 teaspoon McCormickÃ¯Â¿Â½ Oregano Leaves

1/4 teaspoon seasoned salt

3 cups assorted drained olives

DIRECTIONS
1. Mix all ingredients, except olives, in medium bowl until well blended. Add olives; toss to coat well. Cover.

2. Refrigerate 6 hours or up to 5 days, stirring occasionally
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patti43
15 years ago
I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!!

LIKE YORK'S PEPPERMINT PATTIES (Foodgawker)

2 1/2 cups Confectioners Sugar
2 Tbsps Light Corn Syrup
1 Teaspoon Water
3/4 teaspoon Peppermint Extract
Pinch of Salt
1 1/2 Tbsps Shortening
around 1/4 cup Confectioners Sugar for kneading/Dusting
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Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used.

While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they wonÃ¯Â¿Â½t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool Ã¯Â¿Â½ and enjoy!

I'll share my recipe, if you'll share yours, December 18, 2010

Comments (3)

Marilyn Sue

glenda_al

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patti43

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