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Recipes
Here is a
collection of recipes from our by potluck contributors
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Pumpkin Cheesecake Bars
contributed by Karen
Lewis
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CRUST
1 cup -
Flour
1/3 cup - Brown Sugar
5 tbsp - Margarine softened
1/2 cup - Nuts chopped
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Combine flour & brown sugar, cut in margarine to make crumb mixture,
stir in nuts.
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Set ½
Cup of mixture aside for topping.
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Press
remaining mixture into bottom of 8”x8” pan.
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Bake
at 350 for 15 minutes.
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Cool
Slightly.
FILLING
1 8oz
Pkg - Cream Cheese softened
3/4 cup
- Sugar
1/2 can - Pumpkin
2 - Eggs slightly beaten
1 1/2 tsp - Cinnamon
1 tsp - Allspice
1 tsp - Vanilla
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Combine cream cheese & sugar till smooth, then beat in pumpkin,
eggs, cinnamon, allspice & vanilla in that order beating between
each addition.
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Pour
over baked crust, sprinkle reserved topping over filling.
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Bake
at 350 for 30-35 minutes.
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Makes 32 –
1” x 2” Bars
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Best served cold
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Strawberry Pretzel
Salad
contributed by Delia Griffith
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2 2/3 cups - Crushed
pretzels (not too fine.)
3 tablespoon
- Sugar
1 cup - Butter melted
Mix these ingredients together and
bake at 350° F for 10 minutes. Cool
completely.
8 oz package - Cream
cheese (can use soft)
1 cup - Sugar
Cream together then fold in 9 oz Cool
Whip. Spread on cooled crust.
2 small pkgs or 1arge pkg - Jell-O
(strawberry)
2 cups - Boiling water
1 package - Frozen
Strawberries
Dissolve Jell-O then add the frozen
berries, as they thaw they can be cut into smaller pieces.
When slightly thick, pour over cream
cheese mixture and refrigerate.
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Chicken Enchilada
contributed by
Jeanne Pascual
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1 lb -
Shredded or cut in stripes, cooked chicken
1 medium
- Choppd Onions
2 small
cans - Sliced Olives
1 28oz + 1
small can - Mild Enchilada Sauce (Las Palmas)
1 container
- Sour Cream (optional)
1-1/2 dz
- Corn Tortillas
2 lbs
-Grated Monterey Jack Cheese and Cheddar Cheese
Vegetable oil
to soften the tortillas
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Preheat oven to 350
degrees.
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In bowl, combine 1 lbs.
ea. of Monterey Jack and Cheddar Cheese, onions, and olives, mix
well.
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Spray pan with Pam.
Put one corn tortillas at a time in the heated vegetable oil and
then in the sauce and line the pan with six sauced up corn
tortillas.
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Spread a layer of the
combined mixture over the corn tortillas.
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Put stripes of chicken in
rolls.
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Pour a little of the hot
sauce over the first layer of corn tortillas, enough to cover.
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Start second layer with 6
sauced up corn tortillas, spread mixture on and then stripes of
chicken and another layer of 6 sauced up corn tortillas.
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Pour remaining enchilada
sauce over the corn tortillas.
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Sprinkle with shredded
mild cheddar cheese, in rolls with olive slices.
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Bake 20 to 30 minutes or
until hot.
Suggestion:
You can use Green Chile Enchilada Sauce. Chicken, shrimp or
crab can be substituted.
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Slow Cooker Lasagna
contributed by
Sherry Choquette
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1lb -
Ground beef, browned
4-5 cups
- Spaghetti sauce, depending on how firm or juicy you want the finished
lasagna to be
24oz
container - Cottage cheese
1 - Egg
8-10 -
Lasagna noodles, uncooked
2-3 cups
- Mozzarella cheese
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Combine ground beef and
spaghetti sauce
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Combine egg and cottage
cheese
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Layer half the ground
beef mixture, the dry noodles, the cottage cheese mixture, and the
mozzarella cheese in the crock pot. Repeat layers with other half.
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Cover. Cook on High 4-5
hours or on Low for 6-8 hours.
makes 6-8
servings
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Better
than Sex Cake
contributed by Delia
Griffith (modified version of Paula Deen's recipe)
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1 package - Devils
food cake mix
1 14 oz - Sweetened
condensed milk
1 8 oz -
Container of cool whip
1 - Skor or Heath
candy bar, crushed
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Prepare
cake according to directions and bake in 9x13-inch pan.
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Poke warm cake all over
with the end of a wooden spoon.
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Pour milk over cake
while still warm.
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Cool cake completely
before topping with cool whip and sprinkle crushed candy on top.
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Refrigerate until ready
to serve.
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Cowboy Caviar
contributed by Colleen
Middleton (This
recipe comes from Apples B&B in Big Bear)
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4 tbsp.- Red wine vinegar
2/3 cup - green onions,
thinly sliced 2 tsp - hot sauce
2/3 cup - fresh cilantro,
chopped 1 T vegetable or olive oil
1/2 lb - Roma tomatoes,
chopped 2 cloves garlic, minced
2 tbsp - Jalapeno slices in
a jar, chopped 1/4 tsp. pepper 1 large or 2 small avocados, diced
1 (15 oz) can black eyed peas, rinsed & drained 1 (11 oz) can corn
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In a large bowl, mix
vinegar, hot sauce, oil, garlic and pepper.
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Peel, pit, and cut
avocado into 1/2-inch cubes.
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Add to vinegar mixture &
mix gently to coat.
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Drain and rinse peas and
corn.
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Add peas, corn, onions,
cilantro, jalapeno and tomatoes to avocado.
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Mix gently to coat.
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Add salt and pepper to
taste.
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Serve with chips
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Bavarian Apple Torte
contributed by Margaret
Jaibaji (http://www.cookadvice.com/recipe/export/html/37876)
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PASTRY 1⁄3 c Sugar 1⁄3 c butter 1 T -Shortening 1⁄2 t vanilla 1 c flour
FILLING 5 Apples, winesap, golden delicious, Granny Smith 8 oz cream cheese, room temp 1⁄4 c Sugar 1 Eggs 1⁄2 t Grated lemon peel 1⁄4 t vanilla 1⁄8 t Salt Cinnamon sugar 1⁄2 c sliced almonds
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Pastryi: cream sugar,
butter, shortening and vanilla.
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Blend in flour and pat
into bottom and 1 ½ inches up sides of greased 9 inch spring form
pan.
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Place in 400f oven for 15
minutes.
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Pare and slice apples to
make 1 quart (4 cups).
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Filling: beat cream
cheese, sugar, egg, lemon peel, vanilla and salt until smooth.
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Pour over pastry.
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Top with apple slices,
cinnamon sugar and nuts.
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Bake at 400f for 40
minutes.
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Tres Leches Cake
Delia Griffith's version
of a Betty Crocker recepie (http://www.bettycrocker.com)
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1 box Betty Crocker® SuperMoist® yellow
cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Cool Whip
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Heat oven to 350°F (325°F
for dark or nonstick pan). Grease and flour or spray bottom and
sides of 13x9-inch pan.
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In large bowl, beat cake
mix, water, oil, vanilla and eggs with electric mixer on low speed
30 seconds, then on medium speed 2 minutes, scraping bowl
occasionally. Pour into pan.
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Bake 29 to 35 minutes or
until edges are golden brown and toothpick inserted in center comes
out clean. Let stand 5 minutes. Poke top of hot cake every 1/2
inch with long-tined fork, wiping fork occasionally to reduce
sticking.
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In large bowl, stir
together sweetened condensed milk, whole milk and whipping cream.
Carefully pour evenly over top of cake. Cover; refrigerate about 1
hour or until mixture is absorbed into cake (I usually make it the
night before so it could really soak in). Frost with Cool Whip just
before serving.
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Turkey & Artichoke Casserole
contributed by Onya Tolmasoff
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1/2 cup red or yellow bell pepper
2 cup Julienne cut carrots (I just shred them)
1/3 cup chopped green onions
1 pkg. (12oz) mozzarella cheese – shredded
2 TB butter
2 boxes Wild Rice & Long Grain Mix, prepared according to pkg.
directions
2 cans (10 oz) Cream of Chicken Soup
1/4 cup Sherry
1/3 cup Parmesan Cheese
4 cup. cubed cooked turkey (or chicken)
¼ fresh bread crumbs
2 jars (14 oz) marinated artichokes – drained
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Generously grease 13 x 9
dish.
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Preheat oven to 350 deg.
In large skillet, sauté the pepper & onions in butter until onions
are transparent.
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Add the soup & sherry &
stir to mix well.
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In a large bowl, combine
the sauce mixture with the turkey, artichokes, carrots & mozzarella
cheese.
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Spread cooked rice over
the bottom of greased pan.
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Spoon turkey mixture over
top, spreading it evenly. In bowl, toss together the Parmesan cheese
& bread crums. Sprinkle over top of casserole.
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Cover with foil and bake
in 350 deg.
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Oven for 40 min.
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Uncover & bake in
additional 15 min.
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Makes 10-12 servings.
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