PEANUT BUTTER FROSTING

1 Pkg. (8 oz.) Cream Cheese (softened)

1 Can (14 oz.) Condensed Milk

1 Cup Peanut Butter

Beat cream cheese until fluffy.  Gradually add the condensed milk.  Add the peanut butter and mix well until smooth.  Enough for 24 cup cakes or a 9” or 10” pan.

Recipe From: Marion

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SUPER MOIST CHOCOLATE CAKE

2    Cups Sugar

2    Cups All-purpose Flour

2    Cups Brewed Coffee (cooled)

1    Cup Cocoa

1    Cup Mayonnaise

2    tsp. Baking Soda

2    Eggs

Mix all ingredients together and pour in a 9x13 pan. Bake at 350 degrees for 30 to 35 minutes. Batter will be thin. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.

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CLASSIC HAMBURGER CASSEROLE

1 lb. Ground Turkey Breast (cooked)

1/2 Cup Onions (chopped)

1/2 Cup Bell Peppers (chopped)

1 Cup Frozen Mixed Vegetables (thawed)

1 Can (10.75 oz.) Low-fat Cream of Mushroom Soup

1/4 Cup Water

1 tsp. Salt

1/2 tsp. Black Pepper

2 Cups Mashed Potatoes

1 Cup Fat-free Cheddar Cheese (grated)

Preheat oven to 350 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, cook turkey, onions, and bell peppers until no pink remains in turkey and vegetables are tender. Stir in mixed vegetables, soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top with cheddar cheese and bake 5 minutes longer. Yields 8 Servings.

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GROUND BEEF CASSEROLE WITH POTATOES

1 to 1 1/2 lbs. Lean Ground Beef (browned)

1/2 Cup Onion (chopped)

Salt and Pepper

3 Large Potatoes (sliced)

2 Carrots (shredded)

1 Can Cream of Mushroom Soup

1 Cup Shredded Cheddar Cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; add shredded carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

This easy ground beef and potato casserole serves 4 to 6.

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MONKEY BREAD

Your kids will love this easy and fun pull-apart bread recipe.
 

Canned Biscuits

Butter or Margarine

Sugar or Brown Sugar (I usually use brown)

Cinnamon

Cut or tear the biscuits into 2 to 4 pieces. Layer all ingredients, in order, in a meat loaf pan (for more than 2 cans use a shallow baking pan so that the middle will get cooked). Press into pan slightly (you don’t want to mash all the pieces together but you don’t want it too loose).

Bake for 10 to 20 minutes at 400 degrees (time and temperature are approximate, check periodically and be sure the center gets done). Pull apart and eat.

Other ingredients to try: chopped nuts, honey, maple syrup. Or, for a non-sweet bread, use flavored butter such as garlic butter and leave out the sugar, cinnamon, etc.

Recipe From: Jacci

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STRAWBERRY CREAM DESSERT

This cool and elegant dessert will serve a crowd. You could use the chocolate sandwich cookies for the crust if you’d like, but I think the ‘golden’ variety is really nice.

30 Golden Vanilla Sandwich Cookies

1/2 Cup Butter (melted)

1 (6 oz.) Package Strawberry-flavored Gelatin

1 3/4 Cups Boiling Water

1 (6 oz.) Can Pineapple-orange Juice

1/2 Cup Cold Water

2 Cups Mashed or Pureed Strawberries (about 3 cups whole berries)

1 (8 oz.) Tub Frozen Whipped Topping (thawed)

Crush the sandwich cookies by placing in a heavy-duty plastic bag and pounding with a rolling pin. Place in 13” x 9” glass baking dish. Pour melted butter over, mix well with fork, and press the buttered crumbs into the bottom of the pan. Set aside.

In large bowl, combine gelatin with the boiling water. Stir until the gelatin mixture completely dissolves. Add the pineapple-orange juice and the cold water and stir well. Then add the strawberry puree. Refrigerate until the mixture becomes a bit thicker.

Using a wire whisk, stir in the thawed whipped topping until smooth. Chill in refrigerator for 10-20 minutes longer or until mixture thickens a bit more but is not set. Then pour over crumb crust in baking dish. Cover and chill for at least 4 hours or until set. You can also freeze this dessert. Serves 12-16.

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LEMONY PASTA SPRING VEGETABLE SALAD

Asparagus and baby peas highlight this delicious make ahead side dish salad made with pasta shells and lemon yogurt.

1 (1 lb.) Package Medium Pasta Shells

1 lb. Fresh Asparagus (cut into 2” pieces)

1 (16 oz.) Package Frozen Baby Peas

1 Orange Bell Pepper (seeded and chopped)

1 Cup Mayonnaise

1 (8 oz) Container Lemon Yogurt

2 Tbsp. Lemon Juice

1/4 Cup Milk

1 tsp. Dried Thyme Leaves

1⁄8 tsp. White Pepper

1/2 tsp. Salt

Bring a large pot of salted water to a boil over high heat. Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time.

Meanwhile, place frozen peas in a colander in the sink. When pasta is tender and asparagus is crisp tender, drain into colander over peas. Drain well and add orange pepper.

In large bowl, combine mayonnaise, lemon yogurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend. Add pasta mixture and stir gently to coat. Cover and refrigerate for at least 2 hours before serving. Serves 8 to 10.

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GROUND BEEF CASSEROLE WITH POTATOES

1 to 1 1/2 lbs. Lean Ground Beef (browned)

1/2 Cup Onion (chopped)

Salt and Pepper

3 Large Potatoes (sliced)

2 Carrots (shredded)

1 Can Cream of Mushroom Soup

1 Cup Shredded Cheddar Cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; add shredded carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

This easy ground beef and potato casserole serves 4 to 6.

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CLASSIC HAMBURGER CASSEROLE

1 lb. Ground Turkey Breast (cooked)

1/2 Cup Onions (chopped)

1/2 Cup Bell Peppers (chopped)

1 Cup Frozen Mixed Vegetables (thawed)

1 Can (10.75 oz.) Low-fat Cream of Mushroom Soup

1/4 Cup Water

1 tsp. Salt

1/2 tsp. Black Pepper

2 Cups Mashed Potatoes

1 Cup Fat-free Cheddar Cheese (grated)

Preheat oven to 350 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, cook turkey, onions, and bell peppers until no pink remains in turkey and vegetables are tender. Stir in mixed vegetables, soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top with cheddar cheese and bake 5 minutes longer. Yields 8 Servings.

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ZESTY CHICKEN-PASTA SALAD

1 (8 oz.) Package Elbow Macaroni

1 (13 oz.) Bottle Peppercorn-ranch Dressing

21⁄2 Cups  Cooked Chicken (chopped)

1 (9 oz.) Package Frozen Sweet Peas (thawed)

1 (21⁄4 oz.) Can Ripe Olives (sliced, drained)

1 Pint Cherry Tomatoes (halved)

Salt to Taste

Cook elbow macaroni according to package directions; drain and rinse with cold water.

Stir together macaroni and remaining ingredients; chill at least 1 hour. Makes 4 servings

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CHICKEN PASTA SALAD

This easy ground beef and potato casserole serves 4 to 6.

Dressing

1⁄3 Cup Mayonnaise

1/4 Cup Water

1 Tbsp. Chili Sauce or Barbecue Sauce

1 1/2 tsp. White Vinegar

1/4 tsp. Ground Black Pepper

 

 

Salad

12 to 16 oz. Boneless Chicken Breast Halves

8 oz. Pasta Twists

4 Slices Bacon

3 Cups Bite-size Pieces of Romaine or Iceberg  Lettuce

1 Large Tomato (chopped) 

Mix all dressing ingredients in a large serving bowl until blended.

Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.

Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.

While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.

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APRICOT COFFEE CAKE

3/4 Cup Butter (softened, divided 1⁄2 cup for cake, 1/4 cup for topping)

1 Pkg. (8 oz.) Cream Cheese (softened)

1 1/4 Cups Sugar

2 Eggs

1 tsp. Almond or Vanilla Extract

2 1/4 Cups Flour (divided)

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 Cup Milk

1/2 Cup Firmly Packed Brown Sugar

2 tsp. Cinnamon

1/2 Cup Chopped Walnuts or Almonds

1 Jar (26 oz.) California Apricot Halves (drained)

Preheat oven to 350°F. Grease and flour 13 x 9 inch baking pan.

Cream 1⁄2 cup butter, cream cheese and sugar until light and fluffy.  Blend in eggs and almond extract; mix well.

Combine 1 3⁄4 cups flour, baking powder, baking soda and salt.  Stir in alternately with milk into butter/cream cheese mixture.  Pour into prepared pan.  Bake at 350°F for 30 minutes or until cake starts to brown.  Remove from oven.

While cake is in oven, prepare topping mixture. Combine brown sugar,  remaining 1⁄2 cup flour and cinnamon in a small bowl. Cut in remaining 1⁄4 cup butter; stir in nuts.Top cake with apricot halves and sprinkle with cinnamon-nut topping.  Return to oven and bake 15 minutes or until cake tests done.

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SCALLOPS AND WILD RICE

I have had this recipe for years. It’s really easy, but tastes like something special. Add a green salad or fruit salad for a complete meal.

6 oz. Long Grain and Wild Rice Blend

1/4 Cup Butter (melted)

1/4 Cup Lemon Juice

1/2 Tbsp. Chopped Parsley

1/2 tsp. Onion Powder

1/2 tsp. Celery Salt

1 lb. Sea Scallops (drained)

Cook rice according to package. Set aside. Combine butter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done, about 6 to 8 minutes. Serve over cooked rice.
Serves 3 to 4.

Recipe From: Julie F.

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ASPARAGUS SHRIMP SALAD

SALAD

1 1/2 lb. Asparagus (cleaned)

1 lb. Shrimp (shelled and cleaned)

1 oz. Grated Monterey Jack Cheese

1 Medium Red Bell Pepper (sliced)

1/4 Cup Green Onion (sliced)

2 Tbsp. Parsley (minced)

One Slice Lemon

Lettuce Leaves

DRESSING

1⁄2 Cup Salad Oil

4 Tbsp. Vinegar

1 Tbsp. Parsley

1 Tbsp. Basil

1 Tbsp. Oregano

1/4 tsp. Salt

Dash Cayenne

Pinch Pepper

DRESSING:

Combine all of the dressing ingredients.

SALAD:

Cook the shrimp; drain and set aside. Cook the asparagus until crisp-tender; drain well. Place the shrimp, asparagus and slice of lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with the pepper/onion/parsley mixture.

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BAKED POTATO SOUP

4 Large Potatoes

2⁄3 Cup Butter

2⁄3 Cup Flour

1 1/2 Quarts Milk

4 Green Onions (chopped)

1 Cup Sour Cream

2 Cups Bacon (crumbled)

5 oz. Grated Cheddar Cheese

Salt and Freshly Ground Black Pepper, to taste

 

Bake the potatoes at 350°F until fork tender. Melt butter in a suitably sized saucepan. Gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking. Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest. When the milk mixture is hot, whisk in the potato. Add the chopped green onions and potato peel. Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly. Add the grated cheddar gradually until all has melted. Serve.

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