by Pat M.
1 package 2-layer size chocolate cake mix
1 1/4 cups water
1/3 cup cooking oil
1/3 cup creamy peanut butter
3 eggs
i cup semisweet chocolate pieces
1 cup tiny marshmallows
1 6-oz can chocolate fudge frosting
1 cup peanuts
Preheat oven to 350 for a baking pan or 325 for a baking dish.
Grease a 9 x 13 inch baking pan or baking dish; set aside. Preheat oven to 350 degrees if using a baking pan or 325 if using a baking dish.
In a large bowl combine dry cake mix, the water, oil, peanut butter, and eggs; beat with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Stir in cholocate pieces. Spread batter evenly in prepared pan or dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
Sprinke the hot cake with tiny marshmallows; let stand for 15 minutes. Drop spoonfuls of the frosting over the cake; spread evenly. Sprinkle with peanuts. Cool in pan or dish on a wire rack.
Makes 15 servings.
Wednesday, March 18, 2009
Wednesday, March 4, 2009
Creamy Ham and Macaroni
by Connie C.
2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated parmesan cheese
Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, parmesan cheese and macaroni.
Transfer to a greased 2 quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.
Yield: six servings
2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups milk
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1/4 cup grated parmesan cheese
Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, parmesan cheese and macaroni.
Transfer to a greased 2 quart baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until bubbly. Let stand for 5 minutes before serving.
Yield: six servings
Zucchini Nut Loaf
by Connie C.
1 cup grated zucchini
1 cup sugar
1 egg
1/2 cup cooking oil
1-1/2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 cup chopped nuts
Beat together zucchini, sugar and egg. Add oil, mix well. Stir together flour, cinnamon, soda, nutmet, baking powder, lemon peel and salt. Stir into zucchini mixture. Fold in nuts. Pour into greased/floured loaf pan. Bake 325 degrees until done, 60-65 minutes. Cool in pan on rack for 10 minutes. Remove from pan. Cool thoroughly. Wrap and store overnight before slicing.
Good with coconut and carrots.
1 cup grated zucchini
1 cup sugar
1 egg
1/2 cup cooking oil
1-1/2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 cup chopped nuts
Beat together zucchini, sugar and egg. Add oil, mix well. Stir together flour, cinnamon, soda, nutmet, baking powder, lemon peel and salt. Stir into zucchini mixture. Fold in nuts. Pour into greased/floured loaf pan. Bake 325 degrees until done, 60-65 minutes. Cool in pan on rack for 10 minutes. Remove from pan. Cool thoroughly. Wrap and store overnight before slicing.
Good with coconut and carrots.
Chicken and Wild Rice Soup
by Kelly G.
1 cup uncooked quick cooking wild rice ( or use 1 box of wild rice)
Cooking spray
1 cup chopped onion
2 cloves garlic, minced
3 cups fat free, less sodium chicken broth
1-1/2 cups cubed, peeled baking potatoes
3 cups 2% reduced-fat milk
1/3 cup all purpose flour
10 oz light processed cheese, cubed
2 cups chopped, orated chicken
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cups chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potatoes; bring to a boil over medicum-hogh heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk, flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
1 cup uncooked quick cooking wild rice ( or use 1 box of wild rice)
Cooking spray
1 cup chopped onion
2 cloves garlic, minced
3 cups fat free, less sodium chicken broth
1-1/2 cups cubed, peeled baking potatoes
3 cups 2% reduced-fat milk
1/3 cup all purpose flour
10 oz light processed cheese, cubed
2 cups chopped, orated chicken
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cups chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potatoes; bring to a boil over medicum-hogh heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk, flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Cheddar Chowder
by Marsha E.
2 cups chopped potatoes
2 cups carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 quart water
1 cup flour
1 quart milk
1-1/4 cups shredded cheddar cheese
1-1/4 cups shredded American cheese
2 cups cooked and cubed ham
salt/pepper
In a double boiler place potatoes, carrots, celery, onions, water, salt and pepper. Cook until just tender. Do not drain. Melt margarine in saucepan. Stir in flour. Cook over low heat until smooth and bubbly. Stir in milk. Continue cooking until mixture thickens and comes to a boil. Stir in cheeses and ham. Stir until cheese is melted. Stir into the vegetables. Heat through and serve.
2 cups chopped potatoes
2 cups carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 quart water
1 cup flour
1 quart milk
1-1/4 cups shredded cheddar cheese
1-1/4 cups shredded American cheese
2 cups cooked and cubed ham
salt/pepper
In a double boiler place potatoes, carrots, celery, onions, water, salt and pepper. Cook until just tender. Do not drain. Melt margarine in saucepan. Stir in flour. Cook over low heat until smooth and bubbly. Stir in milk. Continue cooking until mixture thickens and comes to a boil. Stir in cheeses and ham. Stir until cheese is melted. Stir into the vegetables. Heat through and serve.
Crockpot Sausage and Tortellini Soup
by Marsha E.
2 14-pz Italian style stewed tomatoes, unstrained
3 cups water
2 cups frozen cut green beans
1 10.5 oz can condensed French onion soup
8 oz. smoked turkey sausage
2 cups packed coleslaw mix
9 0z. package cheese filled tortellini
Parmesan cheese
In a 4-5 quart slow cooker, combine tomatoes, water, frozen beans, onion soup and turkey sausage. Cover and cook on low heat for 8-10 hours. Last hour or so, put in coleslaw mix and tortellini. Sprinke each serving with parmesan cheese.
*94 calories per cup.
2 14-pz Italian style stewed tomatoes, unstrained
3 cups water
2 cups frozen cut green beans
1 10.5 oz can condensed French onion soup
8 oz. smoked turkey sausage
2 cups packed coleslaw mix
9 0z. package cheese filled tortellini
Parmesan cheese
In a 4-5 quart slow cooker, combine tomatoes, water, frozen beans, onion soup and turkey sausage. Cover and cook on low heat for 8-10 hours. Last hour or so, put in coleslaw mix and tortellini. Sprinke each serving with parmesan cheese.
*94 calories per cup.
Broccoli Soup
by Scott O.
4 1-pound packs broccoli
4 cans cream of celery soup
1 quart half and half
1 jar Cheese Whiz
Mix together in slow cooker and heat.
4 1-pound packs broccoli
4 cans cream of celery soup
1 quart half and half
1 jar Cheese Whiz
Mix together in slow cooker and heat.
Baked Potato Soup
by Becky W.
4 large baking potatoes
2/3 cup butter/margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese (4 oz)
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter, stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
Yield: 10 servings
4 large baking potatoes
2/3 cup butter/margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese (4 oz)
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter, stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
Yield: 10 servings
Cracker Candy
by Becky W.
1 cup margarine
1 cup sugar
Saltine crackers
1 12 oz chocolate chips
Line cookie sheet/jelly roll pan with foil. Cover with a layer of crackers. In a saucepan combine margarine and sugar. Boil for 3 minutes. Pour carefully over crackers and bake for 10 minutes at 350.
Sprinkle with 12 oz bag of chocolate chips and put back in oven until melted. Spread evenly over crackers, cool and break into pieces. Enjoy!
1 cup margarine
1 cup sugar
Saltine crackers
1 12 oz chocolate chips
Line cookie sheet/jelly roll pan with foil. Cover with a layer of crackers. In a saucepan combine margarine and sugar. Boil for 3 minutes. Pour carefully over crackers and bake for 10 minutes at 350.
Sprinkle with 12 oz bag of chocolate chips and put back in oven until melted. Spread evenly over crackers, cool and break into pieces. Enjoy!
Mustard Dip
by Lucy C.
1 can sweetened condensed milk
1/2 cup yellow mustard
4 tablespoons Worcestershire sauce
4 tablespoons horseradish
Chill and serve with pretzels.
1 can sweetened condensed milk
1/2 cup yellow mustard
4 tablespoons Worcestershire sauce
4 tablespoons horseradish
Chill and serve with pretzels.
Chicken Wing Dip
by Lucy C.
Spray 13 x 9 pan
1 package cream cheese, spread on bottom
1 can chunk chicken or turkey, spread next
Layer hot sauce
1/4 - 1/2 bottle chunky bleu cheese dressing
Layer shredded sharp cheese
Bake at 350 until cheese is melted (approximately 20 minutes)
Spray 13 x 9 pan
1 package cream cheese, spread on bottom
1 can chunk chicken or turkey, spread next
Layer hot sauce
1/4 - 1/2 bottle chunky bleu cheese dressing
Layer shredded sharp cheese
Bake at 350 until cheese is melted (approximately 20 minutes)
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