1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just fill with pie mixture and chill for at least an hour for crust to set.
Original recipe from allrecipes.com
Tuesday, February 22, 2011
Creme Brulee Cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 HONEY MAID Graham Pie Crust (6 oz.)*
1/2 cup firmly packed brown sugar
1 Tbsp. water
PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
Original recipe found at kraftrecipes.com
*I don't care much for the pre-made crusts, so I like to make my own. My homemade graham cracker crust recipe is on the blog.
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 HONEY MAID Graham Pie Crust (6 oz.)*
1/2 cup firmly packed brown sugar
1 Tbsp. water
PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
Original recipe found at kraftrecipes.com
*I don't care much for the pre-made crusts, so I like to make my own. My homemade graham cracker crust recipe is on the blog.
Sunday, February 13, 2011
"That's Amore" Baked Spaghetti
In my quest to cook an Italian Valentine's Day meal for my hubby with limited supplies on hand, a sick kid keeping me house bound, and a very hectic Monday planned for tomorrow, I did a web search and found this recipe at fullbellies.blogspot.com. I made a few modifications and voila, I had an early Valentine's Day meal ready and waiting when Matt came home from church today. He gave it two thumbs up (and the kiddos agreed), so I thought I'd share my new find with you!
1 1b. box spaghetti noodles, cooked (I like Barilla)
2-(24.5-oz.) jars spaghetti sauce (I like Hunt's Meat Sauce)
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
2 t. salt
pepper to taste
12-oz. can evaporated milk (I also had to add about 1/4 cup of regular milk to get it creamier)
2 c. bag of shredded Italian blend cheese, divided
Melt butter in a sauce pan over medium heat; add flour, , salt and pepper, stirring constantly until smooth and bubbly. Add evaporated milk and one cup shredded cheese; stir until thickened. (may need to add a little regular milk if it gets too thick ... I did!)
Butter a 13"x9" casserole dish. Cover bottom of dish with spaghetti sauce. Put half of the cooked noodles evenly in dish. Pour the cheese mixture over top. Top with ground meat. Pour spaghetti sauce over meat. Top with remaining noodles. Pour spaghetti sauce over top. Top with remaining shredded cheese. Bake at 350° for 25-30 minutes, or until bubbly. Serves 12.
Original recipe credit: Gooseberry Patch Cookbook, Virginia's Baked Spaghetti
1 1b. box spaghetti noodles, cooked (I like Barilla)
2-(24.5-oz.) jars spaghetti sauce (I like Hunt's Meat Sauce)
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
2 t. salt
pepper to taste
12-oz. can evaporated milk (I also had to add about 1/4 cup of regular milk to get it creamier)
2 c. bag of shredded Italian blend cheese, divided
Melt butter in a sauce pan over medium heat; add flour, , salt and pepper, stirring constantly until smooth and bubbly. Add evaporated milk and one cup shredded cheese; stir until thickened. (may need to add a little regular milk if it gets too thick ... I did!)
Butter a 13"x9" casserole dish. Cover bottom of dish with spaghetti sauce. Put half of the cooked noodles evenly in dish. Pour the cheese mixture over top. Top with ground meat. Pour spaghetti sauce over meat. Top with remaining noodles. Pour spaghetti sauce over top. Top with remaining shredded cheese. Bake at 350° for 25-30 minutes, or until bubbly. Serves 12.
Original recipe credit: Gooseberry Patch Cookbook, Virginia's Baked Spaghetti
Tuesday, February 1, 2011
Melt in Your Mouth Chocolate Cookies
These are THE BEST cake mix cookies I've ever tasted ... so yummy and so easy. ENJOY!!!
1 pkg. Betty Crocker Chocolate Fudge Cake mix
1/3 c. salad oil
1/2 c. chocolate chips
2 tbsp. sugar
2 eggs
Mix well, will be stiff. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 350 degrees for about 8 minutes or until set. Be careful not to overcook.
(Original recipe called for this be be baked in a greased 13 x 9 pan for 12-15 minutes, or until edges begin to pull away from the pan).
You can find the original recipe at www.cooks.com, as EASY BAR COOKIES. It called for a yellow cake mix, instead of chocolate.
1 pkg. Betty Crocker Chocolate Fudge Cake mix
1/3 c. salad oil
1/2 c. chocolate chips
2 tbsp. sugar
2 eggs
Mix well, will be stiff. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 350 degrees for about 8 minutes or until set. Be careful not to overcook.
(Original recipe called for this be be baked in a greased 13 x 9 pan for 12-15 minutes, or until edges begin to pull away from the pan).
You can find the original recipe at www.cooks.com, as EASY BAR COOKIES. It called for a yellow cake mix, instead of chocolate.
Wednesday, December 22, 2010
Oven-Fried Pork Chops
4 pork loin chops, cut 3/4 inch thick
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp pepper
1 cup herb-stuffed stuffing mix or cornbread stuffing mix (or combination of both)
Trim fat from meat. Pour butter into a 13x9 baking dish. Combine egg, milk and pepper. Dip chops in egg mixture. Coat with stuffing mix and place in baking dish. Bake at 425 degrees F for 10 min. Turn chops and bake about 10 min or until no pink remains and juice runs clear when you pierce the center with a steak knife.
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp pepper
1 cup herb-stuffed stuffing mix or cornbread stuffing mix (or combination of both)
Trim fat from meat. Pour butter into a 13x9 baking dish. Combine egg, milk and pepper. Dip chops in egg mixture. Coat with stuffing mix and place in baking dish. Bake at 425 degrees F for 10 min. Turn chops and bake about 10 min or until no pink remains and juice runs clear when you pierce the center with a steak knife.
Christmas Party Salad
Boston Lettuce - 4 or 5 heads
Cherry Tomatoes - 2 large containers
Shaved Parmesan Cheese - 1 cup
Cooked bacon, crumbled - 1 bag of precooked and precrumbled (NOT bacon bits)
Good Sense Salad Pizazz, Cherry Cranberry Pecano, two 5-Ounce Bags
1 bottle of Brianna's Homestyle "The New American" Salad Dressing
Toss the above ingredients with the salad dressing, just before serving. I made a large amount for the Christmas party, but you can modify for a smaller group. This was a concoction I threw together, so I don't have a true recipe. ENJOY!
Cherry Tomatoes - 2 large containers
Shaved Parmesan Cheese - 1 cup
Cooked bacon, crumbled - 1 bag of precooked and precrumbled (NOT bacon bits)
Good Sense Salad Pizazz, Cherry Cranberry Pecano, two 5-Ounce Bags
1 bottle of Brianna's Homestyle "The New American" Salad Dressing
Toss the above ingredients with the salad dressing, just before serving. I made a large amount for the Christmas party, but you can modify for a smaller group. This was a concoction I threw together, so I don't have a true recipe. ENJOY!
French Breakfast Puffs
1 cup sugar, divided
1 egg
1/2 cup Crisco
1 and 1/2 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 tsp ground cinnamon
melted butter (approximately 1 and 1/4 sticks)
With mixer, cream 1/2 cup sugar, the egg, and Crisco. Mix together flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture, alternating with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full with batter. Bake at 350 degrees F for 20-25 min. When removed from oven, dip puffs while hot in melted butter and roll in mixture of cinnamon and remaining sugar. Freezes well. Serve hot or cold. Makes 12.
Note from Carolyn: if you don't have Crisco, use butter ... they'll be just as good. Also, sometimes I use a mini muffin pan, for smaller ones. Hope you enjoy!
1 egg
1/2 cup Crisco
1 and 1/2 cup flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1 tsp ground cinnamon
melted butter (approximately 1 and 1/4 sticks)
With mixer, cream 1/2 cup sugar, the egg, and Crisco. Mix together flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture, alternating with milk, beating well after each addition. Fill 12 greased muffin pans 2/3 full with batter. Bake at 350 degrees F for 20-25 min. When removed from oven, dip puffs while hot in melted butter and roll in mixture of cinnamon and remaining sugar. Freezes well. Serve hot or cold. Makes 12.
Note from Carolyn: if you don't have Crisco, use butter ... they'll be just as good. Also, sometimes I use a mini muffin pan, for smaller ones. Hope you enjoy!
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