| RECIPES |
GRAPE SALAD From Carol Hardacre
4 Lbs. Seedless Grapes (red or green)
2 (8 oz.) Pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 Cup Sugar
1 Tbls. Vanilla
Topping:
l/2 Cup Brown Sugar 1/4 Cup Chopped Nuts (Pecans or Walnuts)
Wash grapes thoroughly and pat dry. Then cream together the Cream
Cheese, Sour Cream, Sugar, and Vanilla. Pour this mixture over the
grapes and mix lightly. Then put mixture in a 9 x 13 dish. Then mix the
topping together (Brown Sugar and Nuts) and lightly sprinkle over top
of grape mixture. Refrigerate before serving.
4 Lbs. Seedless Grapes (red or green)
2 (8 oz.) Pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 Cup Sugar
1 Tbls. Vanilla
Topping:
l/2 Cup Brown Sugar 1/4 Cup Chopped Nuts (Pecans or Walnuts)
Wash grapes thoroughly and pat dry. Then cream together the Cream
Cheese, Sour Cream, Sugar, and Vanilla. Pour this mixture over the
grapes and mix lightly. Then put mixture in a 9 x 13 dish. Then mix the
topping together (Brown Sugar and Nuts) and lightly sprinkle over top
of grape mixture. Refrigerate before serving.
BREAKFAST CHEESE CAKE From Judy Robinson
3 (8 oz) Pkgs. Cream Cheese
2 Tsp. Vanilla
5 Beaten Eggs
1 Pkg. Crescent Rolls
1 Cup Sour Cream
Cinnamon
1-1/2 Cups Sugar
Put cheese that has softened in large bowl. Add eggs, sour cream, sugar
and vanilla; mix well. Beat with electric mixer on high speed. Lightly
grease a 9 x 13 inch pan. Unroll crescent rolls on bottom of pan. Grease
fingers and press dough on bottom. Pour cheese mixture into pan. Top
with cinnamon. Bake at 350 degrees for 40 minutes in middle of oven. Let
cool.
3 (8 oz) Pkgs. Cream Cheese
2 Tsp. Vanilla
5 Beaten Eggs
1 Pkg. Crescent Rolls
1 Cup Sour Cream
Cinnamon
1-1/2 Cups Sugar
Put cheese that has softened in large bowl. Add eggs, sour cream, sugar
and vanilla; mix well. Beat with electric mixer on high speed. Lightly
grease a 9 x 13 inch pan. Unroll crescent rolls on bottom of pan. Grease
fingers and press dough on bottom. Pour cheese mixture into pan. Top
with cinnamon. Bake at 350 degrees for 40 minutes in middle of oven. Let
cool.
LEMON LUSH From Barb Loscheider
First Layer:
1-cup plain flour
1 stick margarine (melted)
1 tsp sugar
1 ½ cup chopped pecans
Mix ingredients and spread in 9x13 dish to form crust. Bake at 350
degrees until slightly brown (about 20 min). Let cool.
Second Layer:
1 cup sugar (can use splenda )
1 (8 ox) cream cheese, softened
1 cup Cool Whip
Mix with mixer and spread over first layer.
Third layer:
2 small packages instant lemon pudding
2 cups milk
Mix and spread on top of second layer. Top with remaining Cool Whip
(from 9 oz. Size). Put 1-cup coconut and ½ cup chopped pecans on top.
Chill well.
First Layer:
1-cup plain flour
1 stick margarine (melted)
1 tsp sugar
1 ½ cup chopped pecans
Mix ingredients and spread in 9x13 dish to form crust. Bake at 350
degrees until slightly brown (about 20 min). Let cool.
Second Layer:
1 cup sugar (can use splenda )
1 (8 ox) cream cheese, softened
1 cup Cool Whip
Mix with mixer and spread over first layer.
Third layer:
2 small packages instant lemon pudding
2 cups milk
Mix and spread on top of second layer. Top with remaining Cool Whip
(from 9 oz. Size). Put 1-cup coconut and ½ cup chopped pecans on top.
Chill well.
SPINACH DISH
1 Bag Frozen Spinach
1 – 16 oz. Low fat Cottage Cheese
Bread Crumbs – unseasoned
Parmesan Cheese – grated
Mozzarella – shredded
Salt – optional
Cook spinach per package directions and drain.
Mix in cottage cheese, cover and microwave on high for one minute.
Mix in enough bread crumbs to absorb some of the liquid
Sprinkle a couple of shakes of Parmesan Cheese on top
add some salt – optional
Stir all of the above
Cover with Mozzarella, cover and heat in microwave on high for
approximately 4 minutes or until hot.
1 Bag Frozen Spinach
1 – 16 oz. Low fat Cottage Cheese
Bread Crumbs – unseasoned
Parmesan Cheese – grated
Mozzarella – shredded
Salt – optional
Cook spinach per package directions and drain.
Mix in cottage cheese, cover and microwave on high for one minute.
Mix in enough bread crumbs to absorb some of the liquid
Sprinkle a couple of shakes of Parmesan Cheese on top
add some salt – optional
Stir all of the above
Cover with Mozzarella, cover and heat in microwave on high for
approximately 4 minutes or until hot.
BREAKFAST SOUTH OF THE BORDER From Carol Hardacre
10 eggs
2 - 4oz. can green chilies (mild, undrained)
½ C. flour
8 oz. cheddar cheese
1 t. baking powder
8 oz. Monterey jack cheese
½ t. salt
2 C. low fat cottage cheese
¼ C. melted margarine/butter
In large bowl, beat eggs ‘til frothy. Add flour, baking powder & salt.
Blend well, mix in margarine/butter, chilies & cheese.
Put in 9” X 13” glass dish. Bake 350 degrees for 45 minutes.
10 eggs
2 - 4oz. can green chilies (mild, undrained)
½ C. flour
8 oz. cheddar cheese
1 t. baking powder
8 oz. Monterey jack cheese
½ t. salt
2 C. low fat cottage cheese
¼ C. melted margarine/butter
In large bowl, beat eggs ‘til frothy. Add flour, baking powder & salt.
Blend well, mix in margarine/butter, chilies & cheese.
Put in 9” X 13” glass dish. Bake 350 degrees for 45 minutes.
| MID-AMERICA BOUNDERS |
| MID-AMERICA BOUNDERS |
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MANDARIN ORANGE CAKE From Joan Clay
1 box yellow cake mix
½ cup oil
½ cup water
1 small can mandarin oranges (drained)
2 eggs
Mix above ingredients with electric mixer and pour into 9x13 pan. Bake
per directions on cake mix box. Let cake cool.
Frosting
1 8oz. Cool Whip
1 Lg. can crushed pineapple (not drained)
1 Pkg instant vanilla pudding
Mix together and frost cake.
1 box yellow cake mix
½ cup oil
½ cup water
1 small can mandarin oranges (drained)
2 eggs
Mix above ingredients with electric mixer and pour into 9x13 pan. Bake
per directions on cake mix box. Let cake cool.
Frosting
1 8oz. Cool Whip
1 Lg. can crushed pineapple (not drained)
1 Pkg instant vanilla pudding
Mix together and frost cake.
SUMMER SALAD From Georgia Czerniak
1 box Lg macaroni
3 cans tuna – (drained - water packed)
2 cups (16 oz.) sweet pickle relish
2 cups (16 oz.) mayonnaise
2 cans sweet peas (drained)
Mix and refrigerate overnight.
1 box Lg macaroni
3 cans tuna – (drained - water packed)
2 cups (16 oz.) sweet pickle relish
2 cups (16 oz.) mayonnaise
2 cans sweet peas (drained)
Mix and refrigerate overnight.
CHOCOLATE CHIP CHEESE BALL From Judy Robinson
Pkg. (8oz) cream cheese, softened
½ Cup butter (no Substitutes), softened
¼ tsp Vanilla extract
¾ Cup confectioners sugar
2 Tbsp. Brown sugar
¾ cup Miniature semisweet chocolate chips
¾ cup finely chopped pecans
Graham Crackers
In mixing bowl, beat cream cheese, butter and vanilla until fluffy.
Gradually add sugars;
beat just until combined. Stir in chocolate chips. Cover and refrigerate
for 2 hours. Place cream cheese mixture on a large piece of plastic
wrap; shape into a ball. Refrigerate for at least an hour. Just before
serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1
cheese ball = about 2 cups
Pkg. (8oz) cream cheese, softened
½ Cup butter (no Substitutes), softened
¼ tsp Vanilla extract
¾ Cup confectioners sugar
2 Tbsp. Brown sugar
¾ cup Miniature semisweet chocolate chips
¾ cup finely chopped pecans
Graham Crackers
In mixing bowl, beat cream cheese, butter and vanilla until fluffy.
Gradually add sugars;
beat just until combined. Stir in chocolate chips. Cover and refrigerate
for 2 hours. Place cream cheese mixture on a large piece of plastic
wrap; shape into a ball. Refrigerate for at least an hour. Just before
serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1
cheese ball = about 2 cups
PIZZA DIP From Kathy Groves
6 oz light cream cheese
1/2 cup light sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
Preheat oven to 350 degrees. Combine cream cheese, sour cream and
oregano in bowl. Stir until smooth. Spread evenly into a small pie plate.
Top with pizza sauce, cheeses, peppers and onions. Bake for 15 minutes,
or until cheese is melted. Serve with whole-wheat breadsticks or
crackers.
6 oz light cream cheese
1/2 cup light sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
Preheat oven to 350 degrees. Combine cream cheese, sour cream and
oregano in bowl. Stir until smooth. Spread evenly into a small pie plate.
Top with pizza sauce, cheeses, peppers and onions. Bake for 15 minutes,
or until cheese is melted. Serve with whole-wheat breadsticks or
crackers.
JILLY 'S CARROT CAKE From Helen Schatz
14 oz. grated carrots (3 cups)
2 cups sugar
1 &1/2 cups vegetable oil
4 large eggs (1 cup even)
1 tsp. vanilla extract
2 cups flour
2 tsp. each: baking soda, cinnamon
1 tsp. salt
1/2 cup well drained crushed pineapple
1/4 cup minced walnuts
Butter a 10" springform pan or a 9X13" pan. Shred or grate carrots.
Mix sugar, oil, vanilla and eggs with electric mixer until light and
fluffy; add carrots, then flour, baking soda, cinnamon and salt. Mix on
medium speed one minute more. Fold in pineapple and nuts. Pour into
pan. Bake in preheated 350 degree oven for about 70 minutes or until a
toothpick comes out clean. Set on wire rack until completely cool, then
frost.
FROSTING
In small bowl with mixer at medium speed, beat one half of an 8 oz.
package of softened cream cheese, 2 tablespoons butter and 1/2 tsp.
vanilla extract until smooth. Gradually beat in 3/4 cup confectioners
sugar until fluffy. Stir in 1/4 cup chopped walnuts or sprinkle on top.
Store in refrigerator, covered.
14 oz. grated carrots (3 cups)
2 cups sugar
1 &1/2 cups vegetable oil
4 large eggs (1 cup even)
1 tsp. vanilla extract
2 cups flour
2 tsp. each: baking soda, cinnamon
1 tsp. salt
1/2 cup well drained crushed pineapple
1/4 cup minced walnuts
Butter a 10" springform pan or a 9X13" pan. Shred or grate carrots.
Mix sugar, oil, vanilla and eggs with electric mixer until light and
fluffy; add carrots, then flour, baking soda, cinnamon and salt. Mix on
medium speed one minute more. Fold in pineapple and nuts. Pour into
pan. Bake in preheated 350 degree oven for about 70 minutes or until a
toothpick comes out clean. Set on wire rack until completely cool, then
frost.
FROSTING
In small bowl with mixer at medium speed, beat one half of an 8 oz.
package of softened cream cheese, 2 tablespoons butter and 1/2 tsp.
vanilla extract until smooth. Gradually beat in 3/4 cup confectioners
sugar until fluffy. Stir in 1/4 cup chopped walnuts or sprinkle on top.
Store in refrigerator, covered.
WATERGATE SALAD From Kathy Groves
1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large
bowl. STIR in COOL WHIP. Refrigerate 1 hour.
1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large
bowl. STIR in COOL WHIP. Refrigerate 1 hour.
HERB CHEESE CRACKER SNACK From Jerry Borkoski
1 Box Cheese It - Yellow Cheddar Crackers
1 Box Cheese It - White Cheddar Crackers
1 Box Kraft Mac & Cheese White Cheddar Crackers
1 # Peanuts
1/2 Cup Oil
1 (1 oz) Package of Hidden Valley Ranch Dressing (Powder)
1 Heaping Tablespoon Dill
1 teaspoon Garlic Powder
1 teaspoon Celery Salt
Mix the last 5 ingredients well and pour over the crackers and nut mix
in a container with a tight lid, mix and refrigerate for 24 hours.
You can add a box of Gold Fish Pretzel Crackers.
1 Box Cheese It - Yellow Cheddar Crackers
1 Box Cheese It - White Cheddar Crackers
1 Box Kraft Mac & Cheese White Cheddar Crackers
1 # Peanuts
1/2 Cup Oil
1 (1 oz) Package of Hidden Valley Ranch Dressing (Powder)
1 Heaping Tablespoon Dill
1 teaspoon Garlic Powder
1 teaspoon Celery Salt
Mix the last 5 ingredients well and pour over the crackers and nut mix
in a container with a tight lid, mix and refrigerate for 24 hours.
You can add a box of Gold Fish Pretzel Crackers.
EASY SOUTHERN STYLE BREAD PUDDING From Niecy Milner
1-loaf of day old french (cut into chunks)
1-tablespoon vanilla
2-cups sugar
3-eggs
1-qt. milk
1-cup raisins
Cut Bread and lay in bottom of a 9x13 greased baking dish.
Mix all other ingredents and pour over bread cubes.
Whiskey sauce:
1-stick margarine
1-cup sugar
1-fourth cup whiskey
Cook over medium heat till thicken, pour over bread mixture, bake at 350
degrees for 50-60 minutes.
1-loaf of day old french (cut into chunks)
1-tablespoon vanilla
2-cups sugar
3-eggs
1-qt. milk
1-cup raisins
Cut Bread and lay in bottom of a 9x13 greased baking dish.
Mix all other ingredents and pour over bread cubes.
Whiskey sauce:
1-stick margarine
1-cup sugar
1-fourth cup whiskey
Cook over medium heat till thicken, pour over bread mixture, bake at 350
degrees for 50-60 minutes.
FRUIT SALAD From Niecy Milner
1small container of whip cream
1 8oz can fruit cocktail
1 8oz can pineapple tidbits
1 8oz can mandarin oranges
1 cup fresh sliced strawberries
(Drain all fruits well. Save 1 cup of juice from fruits.
Mix together 1 large box of vanilla pudding in sauce pan. Cook over
medium heat until pudding has dissolved and thickened. Cool sauce.
Mix with mixed fruits, add small bag chopped pecans. Refrigerate until
ready to serve. Add 1cup strawberries just before service, topped with
whip cream.
1small container of whip cream
1 8oz can fruit cocktail
1 8oz can pineapple tidbits
1 8oz can mandarin oranges
1 cup fresh sliced strawberries
(Drain all fruits well. Save 1 cup of juice from fruits.
Mix together 1 large box of vanilla pudding in sauce pan. Cook over
medium heat until pudding has dissolved and thickened. Cool sauce.
Mix with mixed fruits, add small bag chopped pecans. Refrigerate until
ready to serve. Add 1cup strawberries just before service, topped with
whip cream.
VEGGIE SALAD From Niecy Milner
Chop and mix all together:
3 Tomatoes
1 Onion
½ Green Pepper
½ Red Pepper
½ Cauliflower
½ Broccoli
½ Carrots (sliced thinly)
3 Cucumbers
1 small bag Radishes
3-4 Stalks celery
Pour italian dressing (1 small bottle) over all veggies and mix well.
Store in refrigerator.
You can add 2 cups of pasta (cooked & cooled) if desired.
Chop and mix all together:
3 Tomatoes
1 Onion
½ Green Pepper
½ Red Pepper
½ Cauliflower
½ Broccoli
½ Carrots (sliced thinly)
3 Cucumbers
1 small bag Radishes
3-4 Stalks celery
Pour italian dressing (1 small bottle) over all veggies and mix well.
Store in refrigerator.
You can add 2 cups of pasta (cooked & cooled) if desired.
ECLAIR DESSERT by Sue Feltner
2 Boxes French Vanilla Instant Pudding
3 Cups Milk
1 Lg. Cool Whip
1 Box Graham Crackers
1 Can Chocolate Frosting
Mix Instant pudding with milk. Add cool whip and mix well. Layer
bottom of 9 x 13 pan with graham crackers ( break to fit). Spread on
half the pudding mixture. Add another layer of graham crackers. Then
add the rest of the pudding. Layer another layer of graham crackers.
Let it set until cool and thickened. (A couple of hours at least).
Spread softened chocolate frosting on top.
2 Boxes French Vanilla Instant Pudding
3 Cups Milk
1 Lg. Cool Whip
1 Box Graham Crackers
1 Can Chocolate Frosting
Mix Instant pudding with milk. Add cool whip and mix well. Layer
bottom of 9 x 13 pan with graham crackers ( break to fit). Spread on
half the pudding mixture. Add another layer of graham crackers. Then
add the rest of the pudding. Layer another layer of graham crackers.
Let it set until cool and thickened. (A couple of hours at least).
Spread softened chocolate frosting on top.
FRUIT DIP from Beth Bailey
8 oz cream cheese (room temperature)
2/3 cup brown sugar
¼ cup white sugar
1 tsp. Vanilla
Mix and serve with fruit, especially apple slices.
8 oz cream cheese (room temperature)
2/3 cup brown sugar
¼ cup white sugar
1 tsp. Vanilla
Mix and serve with fruit, especially apple slices.
DOLLY PARTON'S COWBOY BEANS from Kathy Groves
1 lb ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (1 ounce) cans pork and beans or 5 cups october beans
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350°F.
Brown ground beef, onions and pepper in a 10" skillet.
Add remaining ingredients.
Pour into baking dish and bake for about 15-20 minutes or until mixture
is bubbly.
1 lb ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (1 ounce) cans pork and beans or 5 cups october beans
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350°F.
Brown ground beef, onions and pepper in a 10" skillet.
Add remaining ingredients.
Pour into baking dish and bake for about 15-20 minutes or until mixture
is bubbly.
SOUTHERN TOMATO PIE from Rosemary Bruder
1 refrigerated pie crust (from a 15 oz box of 2)
1 cup light mayonnaise
8 oz cheddar, shredded (2 cups)
¼ tsp freshly ground black pepper
¼ cup sliced scallions
1 1/3 lb ripe plum tomatoes (8 to 10 medium-size), sliced
Please one oven rack in bottom position. Heat oven to 350.
Line a 9 inch pie plate with crust. Crimp edges with a fork. Prick
bottom and sides of dough in several places with a fork.
Bake 10 to 12 minutes until crust looks slightly puffed and dry.
Meanwhile, in a medium bowl, stir together mayonnaise, 1¼ cups of
cheese and the pepper.
Sprinkle bottom of partially baked crust with ½ cup of the remaining
cheese. Top with ¼ of the tomatoes (about 12 to 13 slices). Sprinkle
with 1 Tbsp of scallions. Spoon 1/3 cup of the mayonnaise mixture on
top in dollops. Continue to layer tomatoes, scallions and mayonnaise
mixture to make 3 more layers. Sprinkle top with remaining ¼ cup
cheese.
Bank 30 to 35 minutes until crust is golden and juices are bubbling.
Remove to rack to cool at least 10 minutes before cutting into wedges.
1 refrigerated pie crust (from a 15 oz box of 2)
1 cup light mayonnaise
8 oz cheddar, shredded (2 cups)
¼ tsp freshly ground black pepper
¼ cup sliced scallions
1 1/3 lb ripe plum tomatoes (8 to 10 medium-size), sliced
Please one oven rack in bottom position. Heat oven to 350.
Line a 9 inch pie plate with crust. Crimp edges with a fork. Prick
bottom and sides of dough in several places with a fork.
Bake 10 to 12 minutes until crust looks slightly puffed and dry.
Meanwhile, in a medium bowl, stir together mayonnaise, 1¼ cups of
cheese and the pepper.
Sprinkle bottom of partially baked crust with ½ cup of the remaining
cheese. Top with ¼ of the tomatoes (about 12 to 13 slices). Sprinkle
with 1 Tbsp of scallions. Spoon 1/3 cup of the mayonnaise mixture on
top in dollops. Continue to layer tomatoes, scallions and mayonnaise
mixture to make 3 more layers. Sprinkle top with remaining ¼ cup
cheese.
Bank 30 to 35 minutes until crust is golden and juices are bubbling.
Remove to rack to cool at least 10 minutes before cutting into wedges.
CHICKEN POT PIE from Rick Groves
(makes 2)
2 15oz Cans Veg-all
2 cans Cream of Chicken Soup
2 cans Cream of Potato Soup
2 Ritz Pie Shells (frozen)
2 Pillsbury Pie Crusts (diary)
4 Chicken breasts and/or dark meat
(combination)
Boil chicken and cut into small pieces. Salt
and pepper to taste. Mix all cans together
and stir in chicken.
Cover with pie crusts, trim sides and cut 2
small slits in top.
Cook at 350 degrees for 1 hour. Cool for 10
minutes. Serve like pie.
(makes 2)
2 15oz Cans Veg-all
2 cans Cream of Chicken Soup
2 cans Cream of Potato Soup
2 Ritz Pie Shells (frozen)
2 Pillsbury Pie Crusts (diary)
4 Chicken breasts and/or dark meat
(combination)
Boil chicken and cut into small pieces. Salt
and pepper to taste. Mix all cans together
and stir in chicken.
Cover with pie crusts, trim sides and cut 2
small slits in top.
Cook at 350 degrees for 1 hour. Cool for 10
minutes. Serve like pie.
OLIVE NUT SPREAD from Joan Scheller
6oz.cream cheese(regular or low-fat), softened
1/2 C. mayonnaise (regular or low-fat)
2 T. liquid from salad olives
Dash of ground pepper
1/2 C. chopped pecans
1 C. chopped green salad olives
Combine the cream cheese and mayonnaise in a medium bowl and
mix well. Add the liquid from the salad olives and the pepper; mix. Now
fold in the pecans and the salad olives. That's all ther is to it. The jar
will say "salad olives" which are the bits and pieces of olives.They
usually contain pimentos and the bonus is they are cheaper.
6oz.cream cheese(regular or low-fat), softened
1/2 C. mayonnaise (regular or low-fat)
2 T. liquid from salad olives
Dash of ground pepper
1/2 C. chopped pecans
1 C. chopped green salad olives
Combine the cream cheese and mayonnaise in a medium bowl and
mix well. Add the liquid from the salad olives and the pepper; mix. Now
fold in the pecans and the salad olives. That's all ther is to it. The jar
will say "salad olives" which are the bits and pieces of olives.They
usually contain pimentos and the bonus is they are cheaper.
BLUEBERRY SAUCE from Judy Hansen
1/2 cup sugar
1/4 cup frozen orange juice concentrate (if I don't have frozen I use
regular OJ)
2 tablespoons Cornstarch
Mix together in a large saucepan
Add 3 cups fresh or frozen blueberries
Bring to a boil stirring constantly and then boil for 2 minutes (I use
medium heat) this will thicken as you boil and stir.
This keeps well in the refrigerator or freezer and I warm it as I want to
use it.
1/2 cup sugar
1/4 cup frozen orange juice concentrate (if I don't have frozen I use
regular OJ)
2 tablespoons Cornstarch
Mix together in a large saucepan
Add 3 cups fresh or frozen blueberries
Bring to a boil stirring constantly and then boil for 2 minutes (I use
medium heat) this will thicken as you boil and stir.
This keeps well in the refrigerator or freezer and I warm it as I want to
use it.
BLIZZARD MIX From Paula Young
2 Cups Crispix Cereal
2 Cups small pretzals
1 Cup dry roasted peanuts
1 Cup Kraft Caramel Bits (or about 20 caramels, coarsely chopped)
Combine all of the above in a large bowl.
2 Cups White Choc. Chips
In a microwave safe bowl, microwave the chips for about 1 min, stir and
continue to “zap” and stir at 10 second increments - until smooth. Pour
over cereal mixture, stirring to coat evenly. Spray a sheetcake pan
with “PAM”, spread mixture evenly in pan and let stand 20 - 30 min.
Break into pieces.
2 Cups Crispix Cereal
2 Cups small pretzals
1 Cup dry roasted peanuts
1 Cup Kraft Caramel Bits (or about 20 caramels, coarsely chopped)
Combine all of the above in a large bowl.
2 Cups White Choc. Chips
In a microwave safe bowl, microwave the chips for about 1 min, stir and
continue to “zap” and stir at 10 second increments - until smooth. Pour
over cereal mixture, stirring to coat evenly. Spray a sheetcake pan
with “PAM”, spread mixture evenly in pan and let stand 20 - 30 min.
Break into pieces.
BAKED OATMEAL From Joan Scheller
2/3 cup oil
¾ cup white or brown sugar (I use half of each)
3 eggs beaten (I use 2 whole eggs and the white of one)
2 tsp. baking powder
1 ¾ cup milk
3 ½ cups Quick Oatmeal
1 tsp. vanilla
(optional - ½ cup chopped nuts, ¾ cup raisins, 1 tsp. cinnamon, 1 apple
chopped and peeled)
Mix all together, pour into a lightly greased 9” x 13” pan. Bake @ 350
for 40 min. Serve warm , add milk or yogurt This freezes well or
refrigerate for up to 2 weeks. You may wrap in individual servings.
2/3 cup oil
¾ cup white or brown sugar (I use half of each)
3 eggs beaten (I use 2 whole eggs and the white of one)
2 tsp. baking powder
1 ¾ cup milk
3 ½ cups Quick Oatmeal
1 tsp. vanilla
(optional - ½ cup chopped nuts, ¾ cup raisins, 1 tsp. cinnamon, 1 apple
chopped and peeled)
Mix all together, pour into a lightly greased 9” x 13” pan. Bake @ 350
for 40 min. Serve warm , add milk or yogurt This freezes well or
refrigerate for up to 2 weeks. You may wrap in individual servings.